Showing results (11-20 of 37) with videos related to

Sort By:
Pageof 4
Microorganisms|July 27, 2024
Occurrence and Persistence of Saccharomyces cerevisiae Population in Spontaneous Fermentation and the Relation with "Winery Effect"Alice Agarbati, Francesca Comitini, Maurizio Ciani, et al.
Plos One|June 21, 2019
The impact of fungicide treatments on yeast biota of Verdicchio and Montepulciano grape varietiesAlice Agarbati, Laura Canonico, Maurizio Ciani, et al.
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.
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-Saccharomyces Yeasts: New Insights in Agri-Food IndustryFrancesca Comitini, Laura Canonico, Alice Agarbati, et al.
Microorganisms|January 11, 2019
Exploitation of Three Non-Conventional Yeast Species in the Brewing ProcessLaura Canonico, Edoardo Galli, Enrico Ciani, et al.
Foods (Basel, Switzerland)|September 13, 2025
Free and Immobilized Cells of Torulaspora delbrueckii and Lachancea thermotolerans in Sparkling Wine: Innovative Application in Secondary Bottle FermentationLaura Canonico, Laura Moretti, Alice Agarbati, et al.
Foods (Basel, Switzerland)|August 12, 2023
Biocontrol Using Torulaspora delbrueckii in Sequential Fermentation: New Insights into Low-Sulfite Verdicchio WinesLaura Canonico, Alice Agarbati, Edoardo Galli, et al.
Applied Microbiology and Biotechnology|June 6, 2026
Evaluating yeasts as biocontrol agents against pathogenic and spoilage microorganisms in agri-food: action of volatile organic compounds (VOCs)Laura Moretti, Laura Canonico, Alice Agarbati, et al.
Microorganisms|December 31, 2020
Purification and Characterization of WA18, a New Mycocin Produced by Wickerhamomyces anomalus Active in Wine Against Brettanomyces bruxellensis Spoilage YeastsFrancesca Comitini, Alice Agarbati, Laura Canonico, et al.
Pageof 4