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Angela Capece

Showing results (1-10 of 30) with videos related to

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Microorganisms|May 21, 2020
Biotechnological Approach Based on Selected <i>Saccharomyces cerevisiae</i> Starters for Reducing the Use of Sulfur Dioxide in WineAngela Capece, Rocchina Pietrafesa, Gabriella Siesto, et al.
Antonie Van Leeuwenhoek|July 1, 2011
Geographical markers for Saccharomyces cerevisiae strains with similar technological origins domesticated for rice-based ethnic fermented beverages production in North East IndiaKumaraswamy Jeyaram, Jyoti Prakash Tamang, Angela Capece, et al.
International Journal of Food Microbiology|April 25, 2008
Molecular identification of yeast species associated with 'Hamei'--a traditional starter used for rice wine production in Manipur, IndiaK Jeyaram, W Mohendro Singh, Angela Capece, et al.
Food Microbiology|September 10, 2013
Indigenous yeast population from Georgian aged wines produced by traditional "Kakhetian" methodAngela Capece, Gabriella Siesto, Cinzia Poeta, et al.
Yeast (Chichester, England)|June 23, 2020
Saccharomyces cerevisiae and Hanseniaspora uvarum mixed starter cultures: Influence of microbial/physical interactions on wine characteristicsAngela Pietrafesa, Angela Capece, Rocchina Pietrafesa, et al.
Frontiers in Microbiology|January 30, 2018
Yeast Starter as a Biotechnological Tool for Reducing Copper Content in WineAngela Capece, Rossana Romaniello, Laura Scrano, et al.
Food Microbiology|March 10, 2009
SPME-GC method as a tool to differentiate VOC profiles in Saccharomyces cerevisiae wine yeastsGiacomo Mauriello, Angela Capece, Maurizio D'Auria, et al.
Yeast (Chichester, England)|July 22, 2017
Identification by phenotypic and genetic approaches of an indigenous Saccharomyces cerevisiae wine strain with high desiccation toleranceMarianna Zambuto, Rossana Romaniello, Nicoletta Guaragnella, et al.
International Journal of Food Microbiology|December 10, 2022
Effect of oil-born yeasts on the quality of extra-virgin olive oils of Basilicata regionMarilisa Giavalisco, Teresa Zotta, Eugenio Parente, et al.
Journal of Food Science and Technology|October 26, 2016
Implementing principles of traditional concentrated grape must fermentation to the production of new generation balsamic vinegars. Starter selection and effectivenessSofia Lalou, Angela Capece, Fani Th Mantzouridou, et al.
Pageof 3

Showing results (1-10 of 30) with videos related to

Sort By:
Pageof 3
Microorganisms|May 21, 2020
Biotechnological Approach Based on Selected <i>Saccharomyces cerevisiae</i> Starters for Reducing the Use of Sulfur Dioxide in WineAngela Capece, Rocchina Pietrafesa, Gabriella Siesto, et al.
Antonie Van Leeuwenhoek|July 1, 2011
Geographical markers for Saccharomyces cerevisiae strains with similar technological origins domesticated for rice-based ethnic fermented beverages production in North East IndiaKumaraswamy Jeyaram, Jyoti Prakash Tamang, Angela Capece, et al.
International Journal of Food Microbiology|April 25, 2008
Molecular identification of yeast species associated with 'Hamei'--a traditional starter used for rice wine production in Manipur, IndiaK Jeyaram, W Mohendro Singh, Angela Capece, et al.
Food Microbiology|September 10, 2013
Indigenous yeast population from Georgian aged wines produced by traditional "Kakhetian" methodAngela Capece, Gabriella Siesto, Cinzia Poeta, et al.
Yeast (Chichester, England)|June 23, 2020
Saccharomyces cerevisiae and Hanseniaspora uvarum mixed starter cultures: Influence of microbial/physical interactions on wine characteristicsAngela Pietrafesa, Angela Capece, Rocchina Pietrafesa, et al.
Frontiers in Microbiology|January 30, 2018
Yeast Starter as a Biotechnological Tool for Reducing Copper Content in WineAngela Capece, Rossana Romaniello, Laura Scrano, et al.
Food Microbiology|March 10, 2009
SPME-GC method as a tool to differentiate VOC profiles in Saccharomyces cerevisiae wine yeastsGiacomo Mauriello, Angela Capece, Maurizio D'Auria, et al.
Yeast (Chichester, England)|July 22, 2017
Identification by phenotypic and genetic approaches of an indigenous Saccharomyces cerevisiae wine strain with high desiccation toleranceMarianna Zambuto, Rossana Romaniello, Nicoletta Guaragnella, et al.
International Journal of Food Microbiology|December 10, 2022
Effect of oil-born yeasts on the quality of extra-virgin olive oils of Basilicata regionMarilisa Giavalisco, Teresa Zotta, Eugenio Parente, et al.
Journal of Food Science and Technology|October 26, 2016
Implementing principles of traditional concentrated grape must fermentation to the production of new generation balsamic vinegars. Starter selection and effectivenessSofia Lalou, Angela Capece, Fani Th Mantzouridou, et al.
Pageof 3