Add to ORKGnone6noneGardini F.; Lanciotti R.; Tofalo R.; Belletti N.; Guerzoni M. E.; Suzzi G.Gardini F.; Lanciotti R.; Tofalo R.; Belletti N.; Guerzoni M. E.; Suzzi G
The “Spiritu re fascitrari” (SRF) is a typical Sicilian distillate obtained from the by-products of ...
The objective of this study was to examine the Saccharomyces and non-Saccharomyces yeast populations...
<p>Pectinolytic enzymes are greatly important in winemaking due to their ability to degrade pectic p...
The aims of this work were to identify and characterize for some important technological properties ...
The aims of this work were to identify and characterize for some important technological properties ...
none9mixedVERNOCCHI P.; VALMORRI S.; DALAI I.; TORRIANI S.; GIANOTTI A.; SUZZI G.; GUERZONI M.E.; MA...
Eighty-seven yeasts were isolated from Bombino bianco, a white grape variety from Apulian Region (So...
Pecorino di Farindola is a handicraft cheese made by farmers on small scale using raw ewes' milk and...
The composition and population dynamics of the yeast microflora of grape marcs were investigated dur...
The study was aimed at investigating the fungal dynamics and diversity of a Pecorino cheese (called ...
Esta dissertação de mestrado integra-se no Projecto LEVEchamp (SI I&DT nº 8383), qu
This paper deals with rapid methods for identification of 50 yeast species frequently isolated from ...
The purpose of this work was to investigate the presence of C. zemplinina yeasts in Sicilian musts a...
Eighty-six yeasts were isolated from samples collected during the productive process of Colomba, an ...
Abstract. In the process of growth of the grapes, as well as in the time of the alcoholic fermentati...
The “Spiritu re fascitrari” (SRF) is a typical Sicilian distillate obtained from the by-products of ...
The objective of this study was to examine the Saccharomyces and non-Saccharomyces yeast populations...
<p>Pectinolytic enzymes are greatly important in winemaking due to their ability to degrade pectic p...
The aims of this work were to identify and characterize for some important technological properties ...
The aims of this work were to identify and characterize for some important technological properties ...
none9mixedVERNOCCHI P.; VALMORRI S.; DALAI I.; TORRIANI S.; GIANOTTI A.; SUZZI G.; GUERZONI M.E.; MA...
Eighty-seven yeasts were isolated from Bombino bianco, a white grape variety from Apulian Region (So...
Pecorino di Farindola is a handicraft cheese made by farmers on small scale using raw ewes' milk and...
The composition and population dynamics of the yeast microflora of grape marcs were investigated dur...
The study was aimed at investigating the fungal dynamics and diversity of a Pecorino cheese (called ...
Esta dissertação de mestrado integra-se no Projecto LEVEchamp (SI I&DT nº 8383), qu
This paper deals with rapid methods for identification of 50 yeast species frequently isolated from ...
The purpose of this work was to investigate the presence of C. zemplinina yeasts in Sicilian musts a...
Eighty-six yeasts were isolated from samples collected during the productive process of Colomba, an ...
Abstract. In the process of growth of the grapes, as well as in the time of the alcoholic fermentati...
The “Spiritu re fascitrari” (SRF) is a typical Sicilian distillate obtained from the by-products of ...
The objective of this study was to examine the Saccharomyces and non-Saccharomyces yeast populations...
<p>Pectinolytic enzymes are greatly important in winemaking due to their ability to degrade pectic p...