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Wine Barrel Biofilm as a Source of Yeasts with Non-Conventional Properties.
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- Microorganisms, 2024, v. 12, n. 5, p. 880, doi. 10.3390/microorganisms12050880
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- Article
Sequential Inoculation of Metschnikowia pulcherrima and Saccharomyces cerevisiae as a Biotechnological Tool to Increase the Terpenes Content of Pecorino White Wines.
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- Fermentation (Basel), 2023, v. 9, n. 9, p. 785, doi. 10.3390/fermentation9090785
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Pesticides in Foods: Towards Bioremediation Biocatalysts?
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- Catalysts (2073-4344), 2023, v. 13, n. 7, p. 1055, doi. 10.3390/catal13071055
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Editorial: Sparkling wines: current trends and future evolution.
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- Frontiers in Microbiology, 2023, p. 1, doi. 10.3389/fmicb.2023.1199578
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Contribution of Starmerella bacillaris and Oak Chips to Trebbiano d'Abruzzo Wine Volatile and Sensory Diversity.
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- Foods, 2023, v. 12, n. 5, p. 1102, doi. 10.3390/foods12051102
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- Article
Characterization of Nero Antico di Pretalucente Wine and Grape Fungal Microbiota: An Expression of Abruzzo Region Cultivar Heritage.
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- Fermentation (Basel), 2023, v. 9, n. 2, p. 150, doi. 10.3390/fermentation9020150
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- Article
Influence of Different Aggregation States on Volatile Organic Compounds Released by Dairy Kluyveromyces marxianus Strains.
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- Foods, 2022, v. 11, n. 18, p. N.PAG, doi. 10.3390/foods11182910
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- Article
Discovering the Influence of Microorganisms on Wine Color.
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- Frontiers in Microbiology, 2021, v. 12, p. 1, doi. 10.3389/fmicb.2021.790935
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- Article
Oenococcus oeni Lifestyle Modulates Wine Volatilome and Malolactic Fermentation Outcome.
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- Frontiers in Microbiology, 2021, v. 12, p. 1, doi. 10.3389/fmicb.2021.736789
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Lactic Acid Bacteria Exopolysaccharides Producers: A Sustainable Tool for Functional Foods.
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- Foods, 2021, v. 10, n. 7, p. 1653, doi. 10.3390/foods10071653
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Adhesion Properties, Biofilm Forming Potential, and Susceptibility to Disinfectants of Contaminant Wine Yeasts.
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- Microorganisms, 2021, v. 9, n. 3, p. 654, doi. 10.3390/microorganisms9030654
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- Article
Correlation between IRC7 gene expression and 4‐mercapto‐4‐methylpentan‐2‐one production in Saccharomyces cerevisiae strains.
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- Yeast, 2020, v. 37, n. 9/10, p. 487, doi. 10.1002/yea.3468
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- Article
Contribution of Pichia manshurica strains to aroma profile of organic wines.
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- European Food Research & Technology, 2020, v. 246, n. 7, p. 1405, doi. 10.1007/s00217-020-03499-8
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- Article
Characterization of natural Oenococcus oeni strains for Montepulciano d'Abruzzo organic wine production.
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- European Food Research & Technology, 2020, v. 246, n. 5, p. 1031, doi. 10.1007/s00217-020-03466-3
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- Article
Table Olives More than a Fermented Food.
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- Foods, 2020, v. 9, n. 2, p. 178, doi. 10.3390/foods9020178
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- Article
Accumulation γ-Aminobutyric Acid and Biogenic Amines in a Traditional Raw Milk Ewe's Cheese.
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- Foods, 2019, v. 8, n. 9, p. 401, doi. 10.3390/foods8090401
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- Article
Chemical–nutritional quality and oxidative stability of milk and dairy products obtained from Friesian cows fed with a dietary supplementation of dried grape pomace.
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- Journal of the Science of Food & Agriculture, 2019, v. 99, n. 7, p. 3635, doi. 10.1002/jsfa.9584
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- Article
Cell Wall Surface Properties of Kluyveromyces marxianus Strains From Dairy-Products.
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- Frontiers in Microbiology, 2019, p. N.PAG, doi. 10.3389/fmicb.2019.00079
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- Article
Plant Microbiome and Its Link to Plant Health: Host Species, Organs and Pseudomonas syringae pv. actinidiae Infection Shaping Bacterial Phyllosphere Communities of Kiwifruit Plants.
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- Frontiers in Plant Science, 2018, p. N.PAG, doi. 10.3389/fpls.2018.01563
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- Article
Influence of Iodine Feeding on Microbiological and Physico-Chemical Characteristics and Biogenic Amines Content in a Raw Ewes’ Milk Cheese.
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- Foods, 2018, v. 7, n. 7, p. 108, doi. 10.3390/foods7070108
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- Article
Changes in Polyphenolic Concentrations of Table Olives (cv. Itrana) Produced Under Different Irrigation Regimes During Spontaneous or Inoculated Fermentation.
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- Frontiers in Microbiology, 2018, p. 1, doi. 10.3389/fmicb.2018.01287
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- Article
Biodiversity of autolytic ability in flocculent Saccharomyces cerevisiae strains suitable for traditional sparkling wine fermentation.
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- Yeast, 2016, v. 33, n. 7, p. 303, doi. 10.1002/yea.3151
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- Article
Comparison of the Effects of Environmental Parameters on the Growth Variability of Vibrio parahaemolyticus Coupled with Strain Sources and Genotypes Analyses.
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- Frontiers in Microbiology, 2016, p. 1, doi. 10.3389/fmicb.2016.00994
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Food borne bacterial models for detection of benzo[a]pyrene- DNA adducts formation using RAPD- PCR.
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- Microbial Biotechnology, 2016, v. 9, n. 3, p. 400, doi. 10.1111/1751-7915.12355
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- Article
Aroma Profile of Montepulciano d'Abruzzo Wine Fermented by Single and Co-culture Starters of Autochthonous Saccharomyces and Non-saccharomyces Yeasts.
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- Frontiers in Microbiology, 2016, p. 1, doi. 10.3389/fmicb.2016.00610
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Influence of pig rennet on fatty acid composition, volatile molecule profile, texture and sensory properties of Pecorino di Farindola cheese.
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- Journal of the Science of Food & Agriculture, 2015, v. 95, n. 11, p. 2252, doi. 10.1002/jsfa.6944
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Long-term impact of farm management and crops on soil microorganisms assessed by combined DGGE and PLFA analyses.
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- Frontiers in Microbiology, 2014, v. 5, p. 1, doi. 10.3389/fmicb.2014.00644
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Sensitivity to vinyl phenol derivatives produced by phenolic acid decarboxylase activity in Escherichia coli and several food-borne Gram-negative species.
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- Applied Microbiology & Biotechnology, 2013, v. 97, n. 17, p. 7853, doi. 10.1007/s00253-013-5072-x
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Microbiological and chemical profiles of naturally fermented table olives and brines from different Italian cultivars.
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- Antonie van Leeuwenhoek, 2012, v. 102, n. 1, p. 121, doi. 10.1007/s10482-012-9719-x
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- Article