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Patrizia Romano

Showing results (1-10 of 38) with videos related to

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Frontiers in Microbiology|July 10, 2023
The changing role of Women in Food Microbiology: the case history of wine microbiologists in ItalyTiziana Nardi, Patrizia Romano
FEMS Yeast Research|December 5, 2008
Alcoholic fermentation: beverages to biofuelPatrizia Romano, Graham Fleet, Teun Boekhout
Microorganisms|May 21, 2020
Biotechnological Approach Based on Selected <i>Saccharomyces cerevisiae</i> Starters for Reducing the Use of Sulfur Dioxide in WineAngela Capece, Rocchina Pietrafesa, Gabriella Siesto, et al.
Antonie Van Leeuwenhoek|July 1, 2011
Geographical markers for Saccharomyces cerevisiae strains with similar technological origins domesticated for rice-based ethnic fermented beverages production in North East IndiaKumaraswamy Jeyaram, Jyoti Prakash Tamang, Angela Capece, et al.
International Journal of Food Microbiology|April 25, 2008
Molecular identification of yeast species associated with 'Hamei'--a traditional starter used for rice wine production in Manipur, IndiaK Jeyaram, W Mohendro Singh, Angela Capece, et al.
Antonie Van Leeuwenhoek|March 15, 2006
Fermentation behaviour and volatile compound production by agave and grape must yeasts in high sugar Agave tequilana and grape must fermentationsJavier Arrizon, Concetta Fiore, Guillermina Acosta, et al.
International Journal of Food Microbiology|December 25, 2004
Phenotypic characterization of lactic acid bacteria from sourdoughs for Altamura bread produced in Apulia (Southern Italy)Annamaria Ricciardi, Eugenio Parente, Paolo Piraino, et al.
Frontiers in Microbiology|January 30, 2018
Yeast Starter as a Biotechnological Tool for Reducing Copper Content in WineAngela Capece, Rossana Romaniello, Laura Scrano, et al.
Foods (Basel, Switzerland)|July 9, 2022
Role of Yeasts on the Sensory Component of WinesPatrizia Romano, Giacomo Braschi, Gabriella Siesto, et al.
Food Microbiology|September 10, 2013
Indigenous yeast population from Georgian aged wines produced by traditional "Kakhetian" methodAngela Capece, Gabriella Siesto, Cinzia Poeta, et al.
Pageof 4

Showing results (1-10 of 38) with videos related to

Sort By:
Pageof 4
Frontiers in Microbiology|July 10, 2023
The changing role of Women in Food Microbiology: the case history of wine microbiologists in ItalyTiziana Nardi, Patrizia Romano
FEMS Yeast Research|December 5, 2008
Alcoholic fermentation: beverages to biofuelPatrizia Romano, Graham Fleet, Teun Boekhout
Microorganisms|May 21, 2020
Biotechnological Approach Based on Selected <i>Saccharomyces cerevisiae</i> Starters for Reducing the Use of Sulfur Dioxide in WineAngela Capece, Rocchina Pietrafesa, Gabriella Siesto, et al.
Antonie Van Leeuwenhoek|July 1, 2011
Geographical markers for Saccharomyces cerevisiae strains with similar technological origins domesticated for rice-based ethnic fermented beverages production in North East IndiaKumaraswamy Jeyaram, Jyoti Prakash Tamang, Angela Capece, et al.
International Journal of Food Microbiology|April 25, 2008
Molecular identification of yeast species associated with 'Hamei'--a traditional starter used for rice wine production in Manipur, IndiaK Jeyaram, W Mohendro Singh, Angela Capece, et al.
Antonie Van Leeuwenhoek|March 15, 2006
Fermentation behaviour and volatile compound production by agave and grape must yeasts in high sugar Agave tequilana and grape must fermentationsJavier Arrizon, Concetta Fiore, Guillermina Acosta, et al.
International Journal of Food Microbiology|December 25, 2004
Phenotypic characterization of lactic acid bacteria from sourdoughs for Altamura bread produced in Apulia (Southern Italy)Annamaria Ricciardi, Eugenio Parente, Paolo Piraino, et al.
Frontiers in Microbiology|January 30, 2018
Yeast Starter as a Biotechnological Tool for Reducing Copper Content in WineAngela Capece, Rossana Romaniello, Laura Scrano, et al.
Foods (Basel, Switzerland)|July 9, 2022
Role of Yeasts on the Sensory Component of WinesPatrizia Romano, Giacomo Braschi, Gabriella Siesto, et al.
Food Microbiology|September 10, 2013
Indigenous yeast population from Georgian aged wines produced by traditional "Kakhetian" methodAngela Capece, Gabriella Siesto, Cinzia Poeta, et al.
Pageof 4