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Angela Capece

Showing results (11-20 of 30) with videos related to

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FEMS Yeast Research|February 18, 2016
Comparative study of Saccharomyces cerevisiae wine strains to identify potential marker genes correlated to desiccation stress toleranceAngela Capece, Sonia Votta, Nicoletta Guaragnella, et al.
Frontiers in Microbiology|May 6, 2016
Yeast Interactions in Inoculated Wine FermentationMaurizio Ciani, Angela Capece, Francesca Comitini, et al.
Yeast (Chichester, England)|April 12, 2013
Genetic improvement of Saccharomyces cerevisiae wine strains for enhancing cell viability after desiccation stressGema López-Martínez, Rocchina Pietrafesa, Patrizia Romano, et al.
Yeast (Chichester, England)|August 8, 2014
Impact of yeast starter formulations on the production of volatile compounds during wine fermentationPatrizia Romano, Rocchina Pietrafesa, Rossana Romaniello, et al.
Frontiers in Microbiology|June 22, 2023
Optimizing growth and biomass production of non-<i>Saccharomyces</i> wine yeast starters by overcoming sucrose consumption deficiencyMax Torrellas, Rocchina Pietrafesa, Aroa Ferrer-Pinós, et al.
Foods (Basel, Switzerland)|May 14, 2022
In Vitro Study of Probiotic, Antioxidant and Anti-Inflammatory Activities among Indigenous <i>Saccharomyces cerevisiae</i> StrainsGabriella Siesto, Rocchina Pietrafesa, Vittoria Infantino, et al.
Journal of Applied Microbiology|July 11, 2024
Culturable yeast community associated with grape must and honey bees sampled from apiaries located in the vineyardsGabriella Siesto, Rocchina Pietrafesa, Grazia Alberico, et al.
Applied Microbiology and Biotechnology|June 10, 2010
Yeasts isolated from olive mill wastewaters from southern Italy: technological characterization and potential use for phenol removalMilena Sinigaglia, Nilde Di Benedetto, Antonio Bevilacqua, et al.
Frontiers in Microbiology|July 23, 2016
Diversity of Saccharomyces cerevisiae Strains Isolated from Two Italian Wine-Producing RegionsAngela Capece, Lisa Granchi, Simona Guerrini, et al.
International Journal of Food Microbiology|July 11, 2018
Use of Saccharomyces cerevisiae var. boulardii in co-fermentations with S. cerevisiae for the production of craft beers with potential healthy value-addedAngela Capece, Rossana Romaniello, Angela Pietrafesa, et al.
Pageof 3

Showing results (11-20 of 30) with videos related to

Sort By:
Pageof 3
FEMS Yeast Research|February 18, 2016
Comparative study of Saccharomyces cerevisiae wine strains to identify potential marker genes correlated to desiccation stress toleranceAngela Capece, Sonia Votta, Nicoletta Guaragnella, et al.
Frontiers in Microbiology|May 6, 2016
Yeast Interactions in Inoculated Wine FermentationMaurizio Ciani, Angela Capece, Francesca Comitini, et al.
Yeast (Chichester, England)|April 12, 2013
Genetic improvement of Saccharomyces cerevisiae wine strains for enhancing cell viability after desiccation stressGema López-Martínez, Rocchina Pietrafesa, Patrizia Romano, et al.
Yeast (Chichester, England)|August 8, 2014
Impact of yeast starter formulations on the production of volatile compounds during wine fermentationPatrizia Romano, Rocchina Pietrafesa, Rossana Romaniello, et al.
Frontiers in Microbiology|June 22, 2023
Optimizing growth and biomass production of non-<i>Saccharomyces</i> wine yeast starters by overcoming sucrose consumption deficiencyMax Torrellas, Rocchina Pietrafesa, Aroa Ferrer-Pinós, et al.
Foods (Basel, Switzerland)|May 14, 2022
In Vitro Study of Probiotic, Antioxidant and Anti-Inflammatory Activities among Indigenous <i>Saccharomyces cerevisiae</i> StrainsGabriella Siesto, Rocchina Pietrafesa, Vittoria Infantino, et al.
Journal of Applied Microbiology|July 11, 2024
Culturable yeast community associated with grape must and honey bees sampled from apiaries located in the vineyardsGabriella Siesto, Rocchina Pietrafesa, Grazia Alberico, et al.
Applied Microbiology and Biotechnology|June 10, 2010
Yeasts isolated from olive mill wastewaters from southern Italy: technological characterization and potential use for phenol removalMilena Sinigaglia, Nilde Di Benedetto, Antonio Bevilacqua, et al.
Frontiers in Microbiology|July 23, 2016
Diversity of Saccharomyces cerevisiae Strains Isolated from Two Italian Wine-Producing RegionsAngela Capece, Lisa Granchi, Simona Guerrini, et al.
International Journal of Food Microbiology|July 11, 2018
Use of Saccharomyces cerevisiae var. boulardii in co-fermentations with S. cerevisiae for the production of craft beers with potential healthy value-addedAngela Capece, Rossana Romaniello, Angela Pietrafesa, et al.
Pageof 3