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Emilia Garcia-Moruno

Showing results (1-10 of 25) with videos related to

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International Journal of Food Microbiology|June 2, 2012
Does Oenococcus oeni produce histamine?Emilia Garcia-Moruno, Rosario Muñoz
Food Microbiology|November 13, 2007
Discrimination of Saccharomyces cerevisiae wine strains using microsatellite multiplex PCR and band pattern analysisEnrico Vaudano, Emilia Garcia-Moruno
International Journal of Food Microbiology|July 2, 2016
An event-specific method for the detection and quantification of ML01, a genetically modified Saccharomyces cerevisiae wine strain, using quantitative PCREnrico Vaudano, Antonella Costantini, Emilia Garcia-Moruno
Food Microbiology|September 5, 2015
Short-term response of different Saccharomyces cerevisiae strains to hyperosmotic stress caused by inoculation in grape must: RT-qPCR study and metabolite analysisOlta Noti, Enrico Vaudano, Enrica Pessione, et al.
Biotechnology Letters|April 1, 2011
Identification of reference genes suitable for normalization of RT-qPCR expression data in Saccharomyces cerevisiae during alcoholic fermentationEnrico Vaudano, Olta Noti, Antonella Costantini, et al.
Food Microbiology|July 16, 2010
An RT-qPCR approach to study the expression of genes responsible for sugar assimilation during rehydration of active dry yeastEnrico Vaudano, Antonella Costantini, Olta Noti, et al.
International Journal of Food Microbiology|February 13, 2017
Phage-host interactions analysis of newly characterized Oenococcus oeni bacteriophages: Implications for malolactic fermentation in wineAntonella Costantini, Francesca Doria, Juan-Carlos Saiz, et al.
Food Microbiology|September 1, 2006
Influence of yeast strain on ochratoxin A content during fermentation of white and red mustFrancesca Cecchini, Massimo Morassut, Emilia Garcia Moruno, et al.
Journal of Food Protection|February 25, 2006
Production of biogenic amines by lactic acid bacteria: screening by PCR, thin-layer chromatography, and high-performance liquid chromatography of strains isolated from wine and mustAntonella Costantini, Manuela Cersosimo, Vincenzo Del Prete, et al.
International Journal of Food Microbiology|May 21, 2013
Putrescine production from different amino acid precursors by lactic acid bacteria from wine and ciderAntonella Costantini, Roberta Pietroniro, Francesca Doria, et al.
Pageof 3

Showing results (1-10 of 25) with videos related to

Sort By:
Pageof 3
International Journal of Food Microbiology|June 2, 2012
Does Oenococcus oeni produce histamine?Emilia Garcia-Moruno, Rosario Muñoz
Food Microbiology|November 13, 2007
Discrimination of Saccharomyces cerevisiae wine strains using microsatellite multiplex PCR and band pattern analysisEnrico Vaudano, Emilia Garcia-Moruno
International Journal of Food Microbiology|July 2, 2016
An event-specific method for the detection and quantification of ML01, a genetically modified Saccharomyces cerevisiae wine strain, using quantitative PCREnrico Vaudano, Antonella Costantini, Emilia Garcia-Moruno
Food Microbiology|September 5, 2015
Short-term response of different Saccharomyces cerevisiae strains to hyperosmotic stress caused by inoculation in grape must: RT-qPCR study and metabolite analysisOlta Noti, Enrico Vaudano, Enrica Pessione, et al.
Biotechnology Letters|April 1, 2011
Identification of reference genes suitable for normalization of RT-qPCR expression data in Saccharomyces cerevisiae during alcoholic fermentationEnrico Vaudano, Olta Noti, Antonella Costantini, et al.
Food Microbiology|July 16, 2010
An RT-qPCR approach to study the expression of genes responsible for sugar assimilation during rehydration of active dry yeastEnrico Vaudano, Antonella Costantini, Olta Noti, et al.
International Journal of Food Microbiology|February 13, 2017
Phage-host interactions analysis of newly characterized Oenococcus oeni bacteriophages: Implications for malolactic fermentation in wineAntonella Costantini, Francesca Doria, Juan-Carlos Saiz, et al.
Food Microbiology|September 1, 2006
Influence of yeast strain on ochratoxin A content during fermentation of white and red mustFrancesca Cecchini, Massimo Morassut, Emilia Garcia Moruno, et al.
Journal of Food Protection|February 25, 2006
Production of biogenic amines by lactic acid bacteria: screening by PCR, thin-layer chromatography, and high-performance liquid chromatography of strains isolated from wine and mustAntonella Costantini, Manuela Cersosimo, Vincenzo Del Prete, et al.
International Journal of Food Microbiology|May 21, 2013
Putrescine production from different amino acid precursors by lactic acid bacteria from wine and ciderAntonella Costantini, Roberta Pietroniro, Francesca Doria, et al.
Pageof 3