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Francesca Comitini

Showing results (21-30 of 58) with videos related to

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Food Microbiology|April 21, 2009
Yeast diversity during tapping and fermentation of palm wine from CameroonMarzia Stringini, Francesca Comitini, Manuela Taccari, et al.
Microbial Cell Factories|February 7, 2012
Starmerella bombicola influences the metabolism of Saccharomyces cerevisiae at pyruvate decarboxylase and alcohol dehydrogenase level during mixed wine fermentationVesna Milanovic, Maurizio Ciani, Lucia Oro, et al.
International Journal of Molecular Sciences|July 24, 2021
Yeast Interactions and Molecular Mechanisms in Wine Fermentation: A Comprehensive ReviewFrancesca Comitini, Alice Agarbati, Laura Canonico, et al.
Heliyon|November 2, 2023
Consortium of selected yeasts to produce healthy soy fermented beverage: Evaluation of microbial evolution, analytical, sensorial, and functional featuresAlice Agarbati, Maurizio Ciani, Laura Canonico, et al.
Foods (Basel, Switzerland)|June 2, 2021
<i>Starmerella bombicola</i> and <i>Saccharomyces cerevisiae</i> in Wine Sequential Fermentation in Aeration Condition: Evaluation of Ethanol Reduction and Analytical ProfileLaura Canonico, Edoardo Galli, Alice Agarbati, et al.
International Journal of Food Microbiology|November 7, 2017
Volatile organic compounds from Wickerhamomyces anomalus, Metschnikowia pulcherrima and Saccharomyces cerevisiae inhibit growth of decay causing fungi and control postharvest diseases of strawberriesLucia Oro, Erica Feliziani, Maurizio Ciani, et al.
Applied Microbiology and Biotechnology|January 26, 2024
Yeast communities related to honeybees: occurrence and distribution in flowers, gut mycobiota, and bee productsAlice Agarbati, Silvia Gattucci, Laura Canonico, et al.
Bioresource Technology|February 21, 2012
Screening of yeasts for growth on crude glycerol and optimization of biomass productionManuela Taccari, Laura Canonico, Francesca Comitini, et al.
Microorganisms|December 31, 2020
Purification and Characterization of WA18, a New Mycocin Produced by <i>Wickerhamomyces anomalus</i> Active in Wine Against <i>Brettanomyces bruxellensis</i> Spoilage YeastsFrancesca Comitini, Alice Agarbati, Laura Canonico, et al.
Foods (Basel, Switzerland)|September 23, 2022
Lentil Fortification and Non-Conventional Yeasts as Strategy to Enhance Functionality and Aroma Profile of Craft BeerLaura Canonico, Alice Agarbati, Emanuele Zannini, et al.
Pageof 6

Showing results (21-30 of 58) with videos related to

Sort By:
Pageof 6
Food Microbiology|April 21, 2009
Yeast diversity during tapping and fermentation of palm wine from CameroonMarzia Stringini, Francesca Comitini, Manuela Taccari, et al.
Microbial Cell Factories|February 7, 2012
Starmerella bombicola influences the metabolism of Saccharomyces cerevisiae at pyruvate decarboxylase and alcohol dehydrogenase level during mixed wine fermentationVesna Milanovic, Maurizio Ciani, Lucia Oro, et al.
International Journal of Molecular Sciences|July 24, 2021
Yeast Interactions and Molecular Mechanisms in Wine Fermentation: A Comprehensive ReviewFrancesca Comitini, Alice Agarbati, Laura Canonico, et al.
Heliyon|November 2, 2023
Consortium of selected yeasts to produce healthy soy fermented beverage: Evaluation of microbial evolution, analytical, sensorial, and functional featuresAlice Agarbati, Maurizio Ciani, Laura Canonico, et al.
Foods (Basel, Switzerland)|June 2, 2021
<i>Starmerella bombicola</i> and <i>Saccharomyces cerevisiae</i> in Wine Sequential Fermentation in Aeration Condition: Evaluation of Ethanol Reduction and Analytical ProfileLaura Canonico, Edoardo Galli, Alice Agarbati, et al.
International Journal of Food Microbiology|November 7, 2017
Volatile organic compounds from Wickerhamomyces anomalus, Metschnikowia pulcherrima and Saccharomyces cerevisiae inhibit growth of decay causing fungi and control postharvest diseases of strawberriesLucia Oro, Erica Feliziani, Maurizio Ciani, et al.
Applied Microbiology and Biotechnology|January 26, 2024
Yeast communities related to honeybees: occurrence and distribution in flowers, gut mycobiota, and bee productsAlice Agarbati, Silvia Gattucci, Laura Canonico, et al.
Bioresource Technology|February 21, 2012
Screening of yeasts for growth on crude glycerol and optimization of biomass productionManuela Taccari, Laura Canonico, Francesca Comitini, et al.
Microorganisms|December 31, 2020
Purification and Characterization of WA18, a New Mycocin Produced by <i>Wickerhamomyces anomalus</i> Active in Wine Against <i>Brettanomyces bruxellensis</i> Spoilage YeastsFrancesca Comitini, Alice Agarbati, Laura Canonico, et al.
Foods (Basel, Switzerland)|September 23, 2022
Lentil Fortification and Non-Conventional Yeasts as Strategy to Enhance Functionality and Aroma Profile of Craft BeerLaura Canonico, Alice Agarbati, Emanuele Zannini, et al.
Pageof 6