Sfoglia per Rivista
Immobilization of Saccharomyces cerevisiae on apple pieces to produce cider
2019-01-01 Altieri, Clelia; Campaniello, Daniela; Speranza, Barbara; Sinigaglia, Milena; Corbo, MARIA ROSARIA; Bevilacqua, Antonio
Microbial Resources and Sparkling Wine Differentiation: State of the Arts
2022-01-01 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
2021-01-01 Capozzi, Vittorio; Fragasso, Mariagiovanna; Bimbo, Francesco
Pesticide residues and stuck fermentation in wine: New evidences indicate the urgent need of tailored regulations
2019-01-01 Russo, P.; Berbegal, C.; De Ceglie, C.; Grieco, F.; Spano, G.; Capozzi, V.
Pilot Scale Evaluation of Wild Saccharomyces cerevisiae Strains in Aglianico
2023-01-01 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
2019-01-01 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
2020-01-01 Berbegal, C.; Khomenko, I.; Russo, P.; Spano, G.; Fragasso, M.; Capozzi, F. Biasioli and V.
Spontaneous food fermentations and potential risks for human health
2017-01-01 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
2017-01-01 Berbegal, C.; Garofalo, C.; Russo, P.; Pati, S.; Capozzi, V.; Spano, G.
| Titolo | Data di pubblicazione | Autore(i) | File |
|---|---|---|---|
| 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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