Detalhe da pesquisa
1.
Influence of Non-Saccharomyces on Wine Chemistry: A Focus on Aroma-Related Compounds.
Molecules
; 26(3)2021 Jan 26.
Artigo
em Inglês
| MEDLINE | ID: mdl-33530641
2.
Exploitation of Prunus mahaleb fruit by fermentation with selected strains of Lactobacillus plantarum and Saccharomyces cerevisiae.
Food Microbiol
; 84: 103262, 2019 Dec.
Artigo
em Inglês
| MEDLINE | ID: mdl-31421756
3.
Starter cultures as biocontrol strategy to prevent Brettanomyces bruxellensis proliferation in wine.
Appl Microbiol Biotechnol
; 102(2): 569-576, 2018 Jan.
Artigo
em Inglês
| MEDLINE | ID: mdl-29189899
4.
Technological properties of Lactobacillus plantarum strains isolated from grape must fermentation.
Food Microbiol
; 57: 187-94, 2016 Aug.
Artigo
em Inglês
| MEDLINE | ID: mdl-27052718
5.
Viable But Not Culturable (VBNC) state of Brettanomyces bruxellensis in wine: New insights on molecular basis of VBNC behaviour using a transcriptomic approach.
Food Microbiol
; 59: 196-204, 2016 Oct.
Artigo
em Inglês
| MEDLINE | ID: mdl-27375260
6.
From grape berries to wine: population dynamics of cultivable yeasts associated to "Nero di Troia" autochthonous grape cultivar.
World J Microbiol Biotechnol
; 32(4): 59, 2016 Apr.
Artigo
em Inglês
| MEDLINE | ID: mdl-26925621
7.
Physico-chemical characterization of natural fermentation process of Conservolea and Kalamàta table olives and developement of a protocol for the pre-selection of fermentation starters.
Food Microbiol
; 46: 368-382, 2015 Apr.
Artigo
em Inglês
| MEDLINE | ID: mdl-25475307
8.
Functional Properties of Grape and Wine Polyphenols.
Plant Foods Hum Nutr
; 70(4): 454-62, 2015 Dec.
Artigo
em Inglês
| MEDLINE | ID: mdl-26547323
9.
In-depth analysis of volatolomic and odorous profiles of novel craft beer by permutation test features selection and multivariate correlation analysis.
Food Chem
; 453: 139702, 2024 May 17.
Artigo
em Inglês
| MEDLINE | ID: mdl-38772309
10.
Yeast Starter Culture Identification to Produce of Red Wines with Enhanced Antioxidant Content.
Foods
; 13(2)2024 Jan 18.
Artigo
em Inglês
| MEDLINE | ID: mdl-38254613
11.
Biodiversity and safety aspects of yeast strains characterized from vineyards and spontaneous fermentations in the Apulia Region, Italy.
Food Microbiol
; 36(2): 335-42, 2013 Dec.
Artigo
em Inglês
| MEDLINE | ID: mdl-24010615
12.
Microdroplet-based multiplex PCR on chip to detect foodborne bacteria producing biogenic amines.
Food Microbiol
; 35(1): 10-4, 2013 Aug.
Artigo
em Inglês
| MEDLINE | ID: mdl-23628608
13.
Assessment of the impact of unmalted cereals, hops, and yeast strains on volatolomic and olfactory profiles of Blanche craft beers: A chemometric approach.
Food Chem
; 416: 135783, 2023 Aug 01.
Artigo
em Inglês
| MEDLINE | ID: mdl-36871508
14.
A multivariate approach to explore the volatolomic and sensory profiles of craft Italian Grape Ale beers produced with novel Saccharomyces cerevisiae strains.
Front Microbiol
; 14: 1234884, 2023.
Artigo
em Inglês
| MEDLINE | ID: mdl-37577427
15.
Over-expression of functional Saccharomyces cerevisiae GUP1, induces proliferation of intracellular membranes containing ER and Golgi resident proteins.
Biochim Biophys Acta
; 1808(3): 733-44, 2011 Mar.
Artigo
em Inglês
| MEDLINE | ID: mdl-21167129
16.
Autochthonous fermentation starters for the industrial production of Negroamaro wines.
J Ind Microbiol Biotechnol
; 39(1): 81-92, 2012 Jan.
Artigo
em Inglês
| MEDLINE | ID: mdl-21691795
17.
Production of recombinant Agaricus bisporus tyrosinase in Saccharomyces cerevisiae cells.
J Ind Microbiol Biotechnol
; 39(12): 1875-80, 2012 Dec.
Artigo
em Inglês
| MEDLINE | ID: mdl-22996308
18.
Use of Multivariate Statistics in the Processing of Data on Wine Volatile Compounds Obtained by HS-SPME-GC-MS.
Foods
; 11(7)2022 Mar 22.
Artigo
em Inglês
| MEDLINE | ID: mdl-35406997
19.
Validation of a Standard Protocol to Assess the Fermentative and Chemical Properties of Saccharomyces cerevisiae Wine Strains.
Front Microbiol
; 13: 830277, 2022.
Artigo
em Inglês
| MEDLINE | ID: mdl-35359728
20.
An optimized procedure for the enological selection of non-Saccharomyces starter cultures.
Antonie Van Leeuwenhoek
; 99(2): 189-200, 2011 Feb.
Artigo
em Inglês
| MEDLINE | ID: mdl-20571862