BERBEGAL de GRACIA, CARMEN

BERBEGAL de GRACIA, CARMEN  

Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente  

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Titolo Data di pubblicazione Autore(i) File
A Metagenomic-Based Approach for the Characterization of Bacterial Diversity Associated with Spontaneous Malolactic Fermentations in Wine 1-gen-2019 Berbegal, C.; Borruso, L.; Fragasso, M.; Tufariello, Maria; Russo, P.; Brusetti, L.; Spano, G.; Capozzi, V.
autochtonous yeasts and lactobacillus plantarum strains: different inoculation time and wine safety and quality 1-gen-2017 BERBEGAL de GRACIA, Carmen; Beneduce, Luciano; Grieco, F; Spano, Giuseppe; Capozzi, Vittorio
Investigation of the inoculation time of Apulian autochthonous Oenococcus oeni and Lactobacillus plantarum strains in multi-starter wine fermentations 1-gen-2017 BERBEGAL de GRACIA, Carmen; Beneduce, Luciano; Vernile, Anna; Grieco, Francesco; Spano, Giuseppe; Capozzi, Vittorio
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.
Selection of indigenous yeast strains for the production of sparkling wines from native Apulian grape varieties 1-gen-2018 Garofalo, Carmela; Berbegal, Carmen; Grieco, Francesco; Tufariello, Maria; Spano, Giuseppe; Capozzi, Vittorio
Spontaneous food fermentations and potential risks for human health 1-gen-2017 Capozzi, V.; Fragasso, M.; Romaniello, R.; Berbegal, C.; Russo, P.; Spano, G.
Starter cultures as biocontrol strategy to prevent Brettanomyces bruxellensis proliferation in wine. 1-gen-2017 BERBEGAL de GRACIA, Carmen; Spano, Giuseppe; Fragasso, Mariagiovanna; Grieco, Francesco; Russo, Pasquale; Capozzi, Vittorio
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.