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Francesca Comitini

Showing results (41-50 of 58) with videos related to

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Frontiers in Microbiology|May 6, 2016
Yeast Interactions in Inoculated Wine FermentationMaurizio Ciani, Angela Capece, Francesca Comitini, et al.
International Journal of Food Microbiology|July 2, 2016
Controlled mixed fermentation at winery scale using Zygotorulaspora florentina and Saccharomyces cerevisiaeLivio Lencioni, Cristina Romani, Mirko Gobbi, et al.
Foods (Basel, Switzerland)|March 8, 2020
Potential Probiotic Yeasts Sourced from Natural Environmental and Spontaneous Processed FoodsAlice Agarbati, Laura Canonico, Enrica Marini, et al.
Foods (Basel, Switzerland)|February 26, 2025
Ethanol Reduction in Montepulciano Wine: <i>Starmerella bombicola</i> Sequential Fermentation at Pilot Scale Under Aeration ConditionsLaura Canonico, Silvia Gattucci, Laura Moretti, et al.
International Journal of Food Microbiology|May 3, 2011
Outlining a future for non-Saccharomyces yeasts: selection of putative spoilage wine strains to be used in association with Saccharomyces cerevisiae for grape juice fermentationPaola Domizio, Cristina Romani, Livio Lencioni, et al.
Food Microbiology|December 4, 2012
Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation: a strategy to enhance acidity and improve the overall quality of wineMirko Gobbi, Francesca Comitini, Paola Domizio, et al.
International Journal of Food Microbiology|August 14, 2024
Functional potential of a new plant-based fermented beverage: Benefits through non-conventional probiotic yeasts and antioxidant propertiesAlice Agarbati, Laura Canonico, Maurizio Ciani, et al.
Microorganisms|May 1, 2019
The Influence of Fungicide Treatments on Mycobiota of Grapes and Its Evolution during Fermentation Evaluated by Metagenomic and Culture-Dependent MethodsAlice Agarbati, Laura Canonico, Leonardo Mancabelli, et al.
Food Microbiology|May 17, 2011
Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiaeFrancesca Comitini, Mirko Gobbi, Paola Domizio, et al.
FEMS Microbiology Letters|September 1, 2004
Pichia anomala and Kluyveromyces wickerhamii killer toxins as new tools against Dekkera/Brettanomyces spoilage yeastsFrancesca Comitini, Jessica De Ingeniis, Jessica Ingeniis De, et al.
Pageof 6

Showing results (41-50 of 58) with videos related to

Sort By:
Pageof 6
Frontiers in Microbiology|May 6, 2016
Yeast Interactions in Inoculated Wine FermentationMaurizio Ciani, Angela Capece, Francesca Comitini, et al.
International Journal of Food Microbiology|July 2, 2016
Controlled mixed fermentation at winery scale using Zygotorulaspora florentina and Saccharomyces cerevisiaeLivio Lencioni, Cristina Romani, Mirko Gobbi, et al.
Foods (Basel, Switzerland)|March 8, 2020
Potential Probiotic Yeasts Sourced from Natural Environmental and Spontaneous Processed FoodsAlice Agarbati, Laura Canonico, Enrica Marini, et al.
Foods (Basel, Switzerland)|February 26, 2025
Ethanol Reduction in Montepulciano Wine: <i>Starmerella bombicola</i> Sequential Fermentation at Pilot Scale Under Aeration ConditionsLaura Canonico, Silvia Gattucci, Laura Moretti, et al.
International Journal of Food Microbiology|May 3, 2011
Outlining a future for non-Saccharomyces yeasts: selection of putative spoilage wine strains to be used in association with Saccharomyces cerevisiae for grape juice fermentationPaola Domizio, Cristina Romani, Livio Lencioni, et al.
Food Microbiology|December 4, 2012
Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation: a strategy to enhance acidity and improve the overall quality of wineMirko Gobbi, Francesca Comitini, Paola Domizio, et al.
International Journal of Food Microbiology|August 14, 2024
Functional potential of a new plant-based fermented beverage: Benefits through non-conventional probiotic yeasts and antioxidant propertiesAlice Agarbati, Laura Canonico, Maurizio Ciani, et al.
Microorganisms|May 1, 2019
The Influence of Fungicide Treatments on Mycobiota of Grapes and Its Evolution during Fermentation Evaluated by Metagenomic and Culture-Dependent MethodsAlice Agarbati, Laura Canonico, Leonardo Mancabelli, et al.
Food Microbiology|May 17, 2011
Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiaeFrancesca Comitini, Mirko Gobbi, Paola Domizio, et al.
FEMS Microbiology Letters|September 1, 2004
Pichia anomala and Kluyveromyces wickerhamii killer toxins as new tools against Dekkera/Brettanomyces spoilage yeastsFrancesca Comitini, Jessica De Ingeniis, Jessica Ingeniis De, et al.
Pageof 6