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Climate changes and food quality: The potential of microbial activities as mitigating strategies in the wine sector 1-gen-2019 Berbegal, C.; Fragasso, M.; Russo, P.; Bimbo, F.; Grieco, F.; Spano, G.; Capozzi, V.
Exploration of the microbial biodiversity associated with North Apulian sourdoughs and the effect of the increasing number of inoculated lactic acid bacteria strains on the biocontrol against fungal spoilage 1-gen-2019 Arena, M. P.; Russo, P.; Spano, G.; Capozzi, V.
Immobilization of Saccharomyces cerevisiae on apple pieces to produce cider 1-gen-2019 Altieri, Clelia; Campaniello, Daniela; Speranza, Barbara; Sinigaglia, Milena; Corbo, MARIA ROSARIA; Bevilacqua, Antonio
Microbial Resources and Sparkling Wine Differentiation: State of the Arts 1-gen-2022 Capozzi, V; Tufariello, M; Berbegal, C; Fragasso, M; De Simone, N; Spano, G; Russo, P; Venerito, P; Bozzo, F; Grieco, F
Microbial Resources, Fermentation and Reduction of Negative Externalities in Food Systems: Patterns toward Sustainability and Resilience 1-gen-2021 Capozzi, Vittorio; Fragasso, Mariagiovanna; Bimbo, Francesco
Pesticide residues and stuck fermentation in wine: New evidences indicate the urgent need of tailored regulations 1-gen-2019 Russo, P.; Berbegal, C.; De Ceglie, C.; Grieco, F.; Spano, G.; Capozzi, V.
Pilot Scale Evaluation of Wild Saccharomyces cerevisiae Strains in Aglianico 1-gen-2023 Gottardi, D.; Siesto, G.; Bevilacqua, A.; Patrignani, F.; Campaniello, D.; Speranza, B.; Lanciotti, R.; Capece, A.; Romano, P.
Preliminary characterization of yeasts from Bombino Bianco, a grape variety of Apulian Region, and selection of an isolate as a potential starter 1-gen-2019 Speranza, B.; Campaniello, D.; Petruzzi, L.; Sinigaglia, M.; Corbo, M. R.; Bevilacqua, A.
PTR-ToF-MS for the Online Monitoring of Alcoholic Fermentation in Wine: Assessment of VOCs Variability Associated with Different Combinations of Saccharomyces/Non-Saccharomyces as a Case-Study 1-gen-2020 Berbegal, C.; Khomenko, I.; Russo, P.; Spano, G.; Fragasso, M.; Capozzi, F. Biasioli and V.
Spontaneous food fermentations and potential risks for human health 1-gen-2017 Capozzi, V.; Fragasso, M.; Romaniello, R.; Berbegal, C.; Russo, P.; Spano, G.
Use of autochthonous yeasts and bacteria in order to control brettanomyces bruxellensis in wine 1-gen-2017 Berbegal, C.; Garofalo, C.; Russo, P.; Pati, S.; Capozzi, V.; Spano, G.
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