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Patrizia Romano

Showing results (11-20 of 38) with videos related to

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Yeast (Chichester, England)|June 23, 2020
Saccharomyces cerevisiae and Hanseniaspora uvarum mixed starter cultures: Influence of microbial/physical interactions on wine characteristicsAngela Pietrafesa, Angela Capece, Rocchina Pietrafesa, et al.
Food Microbiology|March 10, 2009
SPME-GC method as a tool to differentiate VOC profiles in Saccharomyces cerevisiae wine yeastsGiacomo Mauriello, Angela Capece, Maurizio D'Auria, et al.
FEMS Yeast Research|February 18, 2016
Comparative study of Saccharomyces cerevisiae wine strains to identify potential marker genes correlated to desiccation stress toleranceAngela Capece, Sonia Votta, Nicoletta Guaragnella, et al.
Yeast (Chichester, England)|July 22, 2017
Identification by phenotypic and genetic approaches of an indigenous Saccharomyces cerevisiae wine strain with high desiccation toleranceMarianna Zambuto, Rossana Romaniello, Nicoletta Guaragnella, et al.
Journal of Food Science and Technology|October 26, 2016
Implementing principles of traditional concentrated grape must fermentation to the production of new generation balsamic vinegars. Starter selection and effectivenessSofia Lalou, Angela Capece, Fani Th Mantzouridou, et al.
Yeast (Chichester, England)|August 8, 2014
Impact of yeast starter formulations on the production of volatile compounds during wine fermentationPatrizia Romano, Rocchina Pietrafesa, Rossana Romaniello, et al.
Frontiers in Microbiology|May 6, 2016
Yeast Interactions in Inoculated Wine FermentationMaurizio Ciani, Angela Capece, Francesca Comitini, et al.
Yeast (Chichester, England)|April 12, 2013
Genetic improvement of Saccharomyces cerevisiae wine strains for enhancing cell viability after desiccation stressGema López-Martínez, Rocchina Pietrafesa, Patrizia Romano, et al.
Foods (Basel, Switzerland)|November 26, 2022
Screening of <i>Saccharomyces</i> and Non-<i>Saccharomyces</i> Wine Yeasts for Their Decarboxylase Activity of Amino AcidsGabriella Siesto, Maria Rosaria Corbo, Rocchina Pietrafesa, et al.
Marine Pollution Bulletin|June 15, 2024
Preliminary investigation on the potential involvement of an ABC-like gene in Halomicronema metazoicum (Cyanobacteria) tolerance to low seawater pH in an ocean acidification scenarioPatrizia Romano, Silvia Simonetti, Maria Cristina Gambi, et al.
Pageof 4

Showing results (11-20 of 38) with videos related to

Sort By:
Pageof 4
Yeast (Chichester, England)|June 23, 2020
Saccharomyces cerevisiae and Hanseniaspora uvarum mixed starter cultures: Influence of microbial/physical interactions on wine characteristicsAngela Pietrafesa, Angela Capece, Rocchina Pietrafesa, et al.
Food Microbiology|March 10, 2009
SPME-GC method as a tool to differentiate VOC profiles in Saccharomyces cerevisiae wine yeastsGiacomo Mauriello, Angela Capece, Maurizio D'Auria, et al.
FEMS Yeast Research|February 18, 2016
Comparative study of Saccharomyces cerevisiae wine strains to identify potential marker genes correlated to desiccation stress toleranceAngela Capece, Sonia Votta, Nicoletta Guaragnella, et al.
Yeast (Chichester, England)|July 22, 2017
Identification by phenotypic and genetic approaches of an indigenous Saccharomyces cerevisiae wine strain with high desiccation toleranceMarianna Zambuto, Rossana Romaniello, Nicoletta Guaragnella, et al.
Journal of Food Science and Technology|October 26, 2016
Implementing principles of traditional concentrated grape must fermentation to the production of new generation balsamic vinegars. Starter selection and effectivenessSofia Lalou, Angela Capece, Fani Th Mantzouridou, et al.
Yeast (Chichester, England)|August 8, 2014
Impact of yeast starter formulations on the production of volatile compounds during wine fermentationPatrizia Romano, Rocchina Pietrafesa, Rossana Romaniello, et al.
Frontiers in Microbiology|May 6, 2016
Yeast Interactions in Inoculated Wine FermentationMaurizio Ciani, Angela Capece, Francesca Comitini, et al.
Yeast (Chichester, England)|April 12, 2013
Genetic improvement of Saccharomyces cerevisiae wine strains for enhancing cell viability after desiccation stressGema López-Martínez, Rocchina Pietrafesa, Patrizia Romano, et al.
Foods (Basel, Switzerland)|November 26, 2022
Screening of <i>Saccharomyces</i> and Non-<i>Saccharomyces</i> Wine Yeasts for Their Decarboxylase Activity of Amino AcidsGabriella Siesto, Maria Rosaria Corbo, Rocchina Pietrafesa, et al.
Marine Pollution Bulletin|June 15, 2024
Preliminary investigation on the potential involvement of an ABC-like gene in Halomicronema metazoicum (Cyanobacteria) tolerance to low seawater pH in an ocean acidification scenarioPatrizia Romano, Silvia Simonetti, Maria Cristina Gambi, et al.
Pageof 4