291 results on '"Comitini, Francesca"'
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2. Agro-ecosystem of honeybees as source for native probiotic yeasts
3. Functional potential of a new plant-based fermented beverage: Benefits through non-conventional probiotic yeasts and antioxidant properties
4. Unravelling the potential of non-conventional yeasts and recycled brewers spent grains (BSG) for non-alcoholic and low alcohol beer (NABLAB)
5. Consortium of selected yeasts to produce healthy soy fermented beverage: Evaluation of microbial evolution, analytical, sensorial, and functional features
6. Metschnikowia pulcherrima as biocontrol agent and wine aroma enhancer in combination with a native Saccharomycescerevisiae
7. Relationships Among Origin, Genotype, and Oenological Traits of Brettanomyces Yeasts.
8. Occurrence and Persistence of Saccharomyces cerevisiae Population in Spontaneous Fermentation and the Relation with “Winery Effect”
9. Alternative Ingredients for Feed and Food
10. List of contributors
11. Occurrence and Persistence of Saccharomyces cerevisiae Population in Spontaneous Fermentation and the Relation with "Winery Effect".
12. Yeast Ecology of Wine Production
13. 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 Yeasts
14. Contributors
15. Footprint of Nonconventional Yeasts and Their Contribution in Alcoholic Fermentations
16. Beer between Tradition and Innovation
17. Biocontrol Using Torulaspora delbrueckii in Sequential Fermentation: New Insights into Low-Sulfite Verdicchio Wines
18. Use of Non-Saccharomyces Yeasts in Red Winemaking
19. List of Contributors
20. Occurrence and involvement of yeast biota in ripening of Italian Fossa cheese
21. Biocontrol and Probiotic Function of Non-Saccharomyces Yeasts: New Insights in Agri-Food Industry
22. Metschnikowia pulcherrima in Cold Clarification: Biocontrol Activity and Aroma Enhancement in Verdicchio Wine
23. Comparative Zymocidial Effect of Three Different Killer Toxins against Brettanomyces bruxellensis Spoilage Yeasts
24. Unravelling the Potential of Non-Conventional Yeasts and Recycled Brewers Spent Grains (Bsg) for Nonalcoholic and Low Alcohol Beer (Nablab)
25. Sustainable and Health-Protecting Food Ingredients from Bioprocessed Food by-Products and Wastes
26. Lentil Fortification and Non-Conventional Yeasts as Strategy to Enhance Functionality and Aroma Profile of Craft Beer
27. Saccharomyces and Non-Saccharomyces Starter Yeasts
28. Influence of vintage and selected starter on Torulaspora delbrueckii/Saccharomyces cerevisiae sequential fermentation
29. Assessment of Spontaneous Fermentation and Non-Saccharomyces Sequential Fermentation in Verdicchio Wine at Winery Scale
30. Epiphytic Yeasts and Bacteria as Candidate Biocontrol Agents of Green and Blue Molds of Citrus Fruits
31. Ecotoxicological effects of a synthetic and a natural insecticide on earthworms and soil bacterial community
32. ECOTOXICOLOGICAL EFFECTS OF A SYNTHETIC AND A NATURAL INSECTICIDE ON EARTHWORMS AND SOIL BACTERIAL COMMUNITY
33. Cell-recycle batch process of Scheffersomyces stipitis and Saccharomyces cerevisiae co-culture for second generation bioethanol production
34. Ecological Distribution and Oenological Characterization of Native Saccharomyces cerevisiae in an Organic Winery
35. Fungicides degradation in an organic biomixture: impact on microbial diversity
36. Validation of a Standard Protocol to Assess the Fermentative and Chemical Properties of Saccharomyces cerevisiae Wine Strains
37. Biocontrol of Non-Saccharomyces Yeasts in Vineyard against the Gray Mold Disease Agent Botrytis cinerea
38. Exploitation of Yeasts with Probiotic Traits for Kefir Production: Effectiveness of the Microbial Consortium
39. Fermentative aptitude of non-Saccharomyces wine yeast for reduction in the ethanol content in wine
40. Effects of nutrient supplementation on fermentation kinetics, H2S evolution, and aroma profile in Verdicchio DOC wine production
41. Yeast Interactions and Molecular Mechanisms in Wine Fermentation: A Comprehensive Review
42. Assessment of non-conventional yeasts with potential probiotic for protein-fortified craft beer production
43. Potential spoilage non-Saccharomyces yeasts in mixed cultures with Saccharomyces cerevisiae
44. Non-Saccharomyces wine yeasts have a promising role in biotechnological approaches to winemaking
45. Influence of fungicide treatments on the occurrence of yeast flora associated with wine grapes
46. Starmerella bombicola and Saccharomyces cerevisiae in Wine Sequential Fermentation in Aeration Condition: Evaluation of Ethanol Reduction and Analytical Profile
47. Characterization of wild yeasts isolated from artisan dairies in the Marche region, Italy, for selection of promising functional starters
48. The inhibitory activity of wine yeast starters on malolactic bacteria
49. Influence of Temperature and Oxygen Concentration on the Fermentation Behaviour of Candida Stellata in Mixed Fermentation with Saccharomyces Cerevisiae
50. Purification and Characterization of WA18, a New Mycocin Produced by Wickerhamomyces anomalus Active in Wine Against Brettanomyces bruxellensis Spoilage Yeasts
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