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Angela Capece

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International Journal of Food Microbiology|October 12, 2010
Selection of indigenous Saccharomyces cerevisiae strains for Nero d'Avola wine and evaluation of selected starter implantation in pilot fermentationAngela Capece, Rossana Romaniello, Gabriella Siesto, et al.
New Biotechnology|March 5, 2013
Bioethanol production from mixed sugars by Scheffersomyces stipitis free and immobilized cells, and co-cultures with Saccharomyces cerevisiaeIsabella De Bari, Paola De Canio, Daniela Cuna, et al.
Frontiers in Microbiology|June 26, 2020
Corrigendum: Genome Sequencing and Comparative Analysis of Three <i>Hanseniaspora uvarum</i> Indigenous Wine Strains Reveal Remarkable Biotechnological PotentialNicoletta Guaragnella, Matteo Chiara, Angela Capece, et al.
Frontiers in Microbiology|February 11, 2020
Genome Sequencing and Comparative Analysis of Three <i>Hanseniaspora uvarum</i> Indigenous Wine Strains Reveal Remarkable Biotechnological PotentialNicoletta Guaragnella, Matteo Chiara, Angela Capece, et al.
Food Research International (Ottawa, Ont.)|August 8, 2022
Impact of Starmerella bacillaris and Zygosaccharomyces bailii on ethanol reduction and Saccharomyces cerevisiae metabolism during mixed wine fermentationsAngela Capece, Angela Pietrafesa, Rocchina Pietrafesa, et al.
International Journal of Biological Macromolecules|June 30, 2024
Insect-derived chitosan, a biopolymer for the increased shelf life of white and red grapesAnna Guarnieri, Micaela Triunfo, Dolores Ianniciello, et al.
Frontiers in Microbiology|August 14, 2023
A multivariate approach to explore the volatolomic and sensory profiles of craft Italian Grape Ale beers produced with novel <i>Saccharomyces cerevisiae</i> strainsRocchina Pietrafesa, Gabriella Siesto, Maria Tufariello, et al.
Frontiers in Microbiology|July 30, 2025
Chitosan-based strategies as eco-friendly solutions for controlling <i>Brettanomyces bruxellensis</i> contamination in wine productionFrancesco Tedesco, Antonino Biundo, Antonio Caporusso, et al.
Frontiers in Microbiology|July 17, 2025
Comparison between <i>Metschnikowia pulcherrima</i> and <i>Torulaspora delbrueckii</i> used in sequential wine fermentations with <i>Saccharomyces cerevisiae</i>Lisa Granchi, Francesca Patrignani, Angela Bianco, et al.
Frontiers in Microbiology|April 1, 2022
Validation of a Standard Protocol to Assess the Fermentative and Chemical Properties of <i>Saccharomyces cerevisiae</i> Wine StrainsPatrizia Romano, Gabriella Siesto, Angela Capece, et al.
Pageof 3

Showing results (21-30 of 30) with videos related to

Sort By:
Pageof 3
You have reached the last page of results.This site can display upto 30 results.
International Journal of Food Microbiology|October 12, 2010
Selection of indigenous Saccharomyces cerevisiae strains for Nero d'Avola wine and evaluation of selected starter implantation in pilot fermentationAngela Capece, Rossana Romaniello, Gabriella Siesto, et al.
New Biotechnology|March 5, 2013
Bioethanol production from mixed sugars by Scheffersomyces stipitis free and immobilized cells, and co-cultures with Saccharomyces cerevisiaeIsabella De Bari, Paola De Canio, Daniela Cuna, et al.
Frontiers in Microbiology|June 26, 2020
Corrigendum: Genome Sequencing and Comparative Analysis of Three <i>Hanseniaspora uvarum</i> Indigenous Wine Strains Reveal Remarkable Biotechnological PotentialNicoletta Guaragnella, Matteo Chiara, Angela Capece, et al.
Frontiers in Microbiology|February 11, 2020
Genome Sequencing and Comparative Analysis of Three <i>Hanseniaspora uvarum</i> Indigenous Wine Strains Reveal Remarkable Biotechnological PotentialNicoletta Guaragnella, Matteo Chiara, Angela Capece, et al.
Food Research International (Ottawa, Ont.)|August 8, 2022
Impact of Starmerella bacillaris and Zygosaccharomyces bailii on ethanol reduction and Saccharomyces cerevisiae metabolism during mixed wine fermentationsAngela Capece, Angela Pietrafesa, Rocchina Pietrafesa, et al.
International Journal of Biological Macromolecules|June 30, 2024
Insect-derived chitosan, a biopolymer for the increased shelf life of white and red grapesAnna Guarnieri, Micaela Triunfo, Dolores Ianniciello, et al.
Frontiers in Microbiology|August 14, 2023
A multivariate approach to explore the volatolomic and sensory profiles of craft Italian Grape Ale beers produced with novel <i>Saccharomyces cerevisiae</i> strainsRocchina Pietrafesa, Gabriella Siesto, Maria Tufariello, et al.
Frontiers in Microbiology|July 30, 2025
Chitosan-based strategies as eco-friendly solutions for controlling <i>Brettanomyces bruxellensis</i> contamination in wine productionFrancesco Tedesco, Antonino Biundo, Antonio Caporusso, et al.
Frontiers in Microbiology|July 17, 2025
Comparison between <i>Metschnikowia pulcherrima</i> and <i>Torulaspora delbrueckii</i> used in sequential wine fermentations with <i>Saccharomyces cerevisiae</i>Lisa Granchi, Francesca Patrignani, Angela Bianco, et al.
Frontiers in Microbiology|April 1, 2022
Validation of a Standard Protocol to Assess the Fermentative and Chemical Properties of <i>Saccharomyces cerevisiae</i> Wine StrainsPatrizia Romano, Gabriella Siesto, Angela Capece, et al.
Pageof 3