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Francesca Comitini

Showing results (11-20 of 58) with videos related to

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Foods (Basel, Switzerland)|January 28, 2026
A Comprehensive Review of Non-Conventional Yeasts: Innovation in Craft Beer ProductionLaura Canonico, Francesca Comitini, Alice Agarbati, et al.
International Journal of Food Microbiology|August 30, 2008
Yeast diversity in crop-growing environments in CameroonMarzia Stringini, Francesca Comitini, Manuela Taccari, et al.
Foods (Basel, Switzerland)|February 24, 2024
Recycled Brewer's Spent Grain (BSG) and Grape Juice: A New Tool for Non-Alcoholic (NAB) or Low-Alcoholic (LAB) Craft Beer Using Non-Conventional YeastsLaura Canonico, Alice Agarbati, Francesca Comitini, et al.
Microorganisms|June 28, 2023
Biocontrol and Probiotic Function of Non-<i>Saccharomyces</i> Yeasts: New Insights in Agri-Food IndustryFrancesca Comitini, Laura Canonico, Alice Agarbati, et al.
Food Microbiology|February 28, 2016
Torulaspora delbrueckii in the brewing process: A new approach to enhance bioflavour and to reduce ethanol contentLaura Canonico, Alice Agarbati, Francesca Comitini, et al.
International Journal of Molecular Sciences|November 9, 2024
Relationships Among Origin, Genotype, and Oenological Traits of <i>Brettanomyces</i> YeastsLaura Canonico, Alice Agarbati, Francesca Comitini, et al.
Foods (Basel, Switzerland)|May 24, 2020
Reduction of Sulfur Compounds through Genetic Improvement of Native <i>Saccharomyces cerevisiae</i> Useful for Organic and Sulfite-Free WineAlice Agarbati, Laura Canonico, Francesca Comitini, et al.
FEMS Yeast Research|October 8, 2009
Controlled mixed culture fermentation: a new perspective on the use of non-Saccharomyces yeasts in winemakingMaurizio Ciani, Francesca Comitini, Ilaria Mannazzu, et al.
Microorganisms|July 27, 2024
Occurrence and Persistence of <i>Saccharomyces cerevisiae</i> Population in Spontaneous Fermentation and the Relation with "Winery Effect"Alice Agarbati, Francesca Comitini, Maurizio Ciani, et al.
Frontiers in Microbiology|March 26, 2016
Sequential Fermentation with Selected Immobilized Non-Saccharomyces Yeast for Reduction of Ethanol Content in WineLaura Canonico, Francesca Comitini, Lucia Oro, et al.
Pageof 6

Showing results (11-20 of 58) with videos related to

Sort By:
Pageof 6
Foods (Basel, Switzerland)|January 28, 2026
A Comprehensive Review of Non-Conventional Yeasts: Innovation in Craft Beer ProductionLaura Canonico, Francesca Comitini, Alice Agarbati, et al.
International Journal of Food Microbiology|August 30, 2008
Yeast diversity in crop-growing environments in CameroonMarzia Stringini, Francesca Comitini, Manuela Taccari, et al.
Foods (Basel, Switzerland)|February 24, 2024
Recycled Brewer's Spent Grain (BSG) and Grape Juice: A New Tool for Non-Alcoholic (NAB) or Low-Alcoholic (LAB) Craft Beer Using Non-Conventional YeastsLaura Canonico, Alice Agarbati, Francesca Comitini, et al.
Microorganisms|June 28, 2023
Biocontrol and Probiotic Function of Non-<i>Saccharomyces</i> Yeasts: New Insights in Agri-Food IndustryFrancesca Comitini, Laura Canonico, Alice Agarbati, et al.
Food Microbiology|February 28, 2016
Torulaspora delbrueckii in the brewing process: A new approach to enhance bioflavour and to reduce ethanol contentLaura Canonico, Alice Agarbati, Francesca Comitini, et al.
International Journal of Molecular Sciences|November 9, 2024
Relationships Among Origin, Genotype, and Oenological Traits of <i>Brettanomyces</i> YeastsLaura Canonico, Alice Agarbati, Francesca Comitini, et al.
Foods (Basel, Switzerland)|May 24, 2020
Reduction of Sulfur Compounds through Genetic Improvement of Native <i>Saccharomyces cerevisiae</i> Useful for Organic and Sulfite-Free WineAlice Agarbati, Laura Canonico, Francesca Comitini, et al.
FEMS Yeast Research|October 8, 2009
Controlled mixed culture fermentation: a new perspective on the use of non-Saccharomyces yeasts in winemakingMaurizio Ciani, Francesca Comitini, Ilaria Mannazzu, et al.
Microorganisms|July 27, 2024
Occurrence and Persistence of <i>Saccharomyces cerevisiae</i> Population in Spontaneous Fermentation and the Relation with "Winery Effect"Alice Agarbati, Francesca Comitini, Maurizio Ciani, et al.
Frontiers in Microbiology|March 26, 2016
Sequential Fermentation with Selected Immobilized Non-Saccharomyces Yeast for Reduction of Ethanol Content in WineLaura Canonico, Francesca Comitini, Lucia Oro, et al.
Pageof 6