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Patrizia Romano

Showing results (31-40 of 38) with videos related to

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International Journal of Food Microbiology|April 4, 2003
Phenotypic and genotypic characterization of Oenococcus oeni strains isolated from Italian winesSimona Guerrini, Alessandra Bastianini, Giuseppe Blaiotta, et al.
Frontiers in Microbiology|June 26, 2020
Corrigendum: Genome Sequencing and Comparative Analysis of Three <i>Hanseniaspora uvarum</i> Indigenous Wine Strains Reveal Remarkable Biotechnological PotentialNicoletta Guaragnella, Matteo Chiara, Angela Capece, et al.
International Journal of Food Microbiology|August 2, 2003
The species-specific ratios of 2,3-butanediol and acetoin isomers as a tool to evaluate wine yeast performancePatrizia Romano, Lisa Granchi, Marisa Caruso, et al.
Food Research International (Ottawa, Ont.)|August 8, 2022
Impact of Starmerella bacillaris and Zygosaccharomyces bailii on ethanol reduction and Saccharomyces cerevisiae metabolism during mixed wine fermentationsAngela Capece, Angela Pietrafesa, Rocchina Pietrafesa, et al.
Environmental Pollution (Barking, Essex : 1987)|June 10, 2026
Environmental corona defines the in vivo ecotoxicity of polymeric and metal-based nanoparticles in the sea urchin Paracentrotus lividusPatrizia Romano, Sofia Bichi, Nour Oueslati, et al.
European Journal of Echocardiography : the Journal of the Working Group on Echocardiography of the European Society of Cardiology|July 12, 2005
Reliability of cardiac dimensions and valvular regurgitation assessment by sonographers using hand-carried ultrasound devicesClaudio Coletta, Elettra De Marchis, Monica Lenoli, et al.
Frontiers in Microbiology|July 17, 2025
Comparison between <i>Metschnikowia pulcherrima</i> and <i>Torulaspora delbrueckii</i> used in sequential wine fermentations with <i>Saccharomyces cerevisiae</i>Lisa Granchi, Francesca Patrignani, Angela Bianco, et al.
Frontiers in Microbiology|April 1, 2022
Validation of a Standard Protocol to Assess the Fermentative and Chemical Properties of <i>Saccharomyces cerevisiae</i> Wine StrainsPatrizia Romano, Gabriella Siesto, Angela Capece, et al.
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Showing results (31-40 of 38) with videos related to

Sort By:
Pageof 4
You have reached the last page of results.This site can display upto 38 results.
International Journal of Food Microbiology|April 4, 2003
Phenotypic and genotypic characterization of Oenococcus oeni strains isolated from Italian winesSimona Guerrini, Alessandra Bastianini, Giuseppe Blaiotta, et al.
Frontiers in Microbiology|June 26, 2020
Corrigendum: Genome Sequencing and Comparative Analysis of Three <i>Hanseniaspora uvarum</i> Indigenous Wine Strains Reveal Remarkable Biotechnological PotentialNicoletta Guaragnella, Matteo Chiara, Angela Capece, et al.
International Journal of Food Microbiology|August 2, 2003
The species-specific ratios of 2,3-butanediol and acetoin isomers as a tool to evaluate wine yeast performancePatrizia Romano, Lisa Granchi, Marisa Caruso, et al.
Food Research International (Ottawa, Ont.)|August 8, 2022
Impact of Starmerella bacillaris and Zygosaccharomyces bailii on ethanol reduction and Saccharomyces cerevisiae metabolism during mixed wine fermentationsAngela Capece, Angela Pietrafesa, Rocchina Pietrafesa, et al.
Environmental Pollution (Barking, Essex : 1987)|June 10, 2026
Environmental corona defines the in vivo ecotoxicity of polymeric and metal-based nanoparticles in the sea urchin Paracentrotus lividusPatrizia Romano, Sofia Bichi, Nour Oueslati, et al.
European Journal of Echocardiography : the Journal of the Working Group on Echocardiography of the European Society of Cardiology|July 12, 2005
Reliability of cardiac dimensions and valvular regurgitation assessment by sonographers using hand-carried ultrasound devicesClaudio Coletta, Elettra De Marchis, Monica Lenoli, et al.
Frontiers in Microbiology|July 17, 2025
Comparison between <i>Metschnikowia pulcherrima</i> and <i>Torulaspora delbrueckii</i> used in sequential wine fermentations with <i>Saccharomyces cerevisiae</i>Lisa Granchi, Francesca Patrignani, Angela Bianco, et al.
Frontiers in Microbiology|April 1, 2022
Validation of a Standard Protocol to Assess the Fermentative and Chemical Properties of <i>Saccharomyces cerevisiae</i> Wine StrainsPatrizia Romano, Gabriella Siesto, Angela Capece, et al.
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