| Nome |
# |
|
Dessert freddi: criteri per la loro classificazione [Cold dessert: criteria for their classification], file e31e124b-c9e7-987f-e053-3705fe0a095a
|
566
|
|
La nuova scheda per l’analisi sensoriale dell’aceto balsamico tradizionale, file e31e124a-dfea-987f-e053-3705fe0a095a
|
413
|
|
High-glutathione producing yeasts obtained by genetic improvement strategies: a focus on adaptive evolution approaches for novel wine strains, file e31e124c-d463-987f-e053-3705fe0a095a
|
355
|
|
Succession of Selected Strains of Acetobacter pasteurianus and Other Acetic Acid Bacteria in Traditional Balsamic Vinegar, file e31e124a-9ce0-987f-e053-3705fe0a095a
|
318
|
|
Feasible acetic acid fermentations of alcoholic and sugary substrates in combined operation mode, file e31e124b-dd9f-987f-e053-3705fe0a095a
|
313
|
|
Significance and management of acetic acid bacteria culture collections, file e31e124a-c698-987f-e053-3705fe0a095a
|
260
|
|
Acetobacter pasteurianus strain AB0220: cultivability andphenotypic stability over 9 years of preservation, file e31e124b-d50b-987f-e053-3705fe0a095a
|
245
|
|
Chimeric sex-determining chromosomal regions and dysregulation of cell-type identity in a sterile zygosaccharomyces allodiploid yeast, file e31e124d-3318-987f-e053-3705fe0a095a
|
214
|
|
Saccharomyces hybrids as a tool for improving the quality of Moscato di Siracusa DOC wine, file e31e124d-6d9c-987f-e053-3705fe0a095a
|
187
|
|
Contrasting Patterns of rDNA Homogenization within the Zygosaccharomyces rouxii Species Complex, file e31e124b-ebb7-987f-e053-3705fe0a095a
|
172
|
|
Biotechnological production of cellulose by acetic acid bacteria: current state and perspectives, file e31e1250-2cbb-987f-e053-3705fe0a095a
|
167
|
|
Oenological properties of Saccharomyces bayanus and S. cerevisiae intraspecies hybrids, file e31e124d-7d57-987f-e053-3705fe0a095a
|
150
|
|
Genetic variation and expression changes associated with molybdate resistance from a glutathione producing wine strain of Saccharomyces cerevisiae, file e31e124c-ce61-987f-e053-3705fe0a095a
|
147
|
|
Sensory analysis of traditional balsamic vinegars: current state and future perspectives, file e31e124a-bd03-987f-e053-3705fe0a095a
|
141
|
|
Sex-determination system in the diploid yeast Zygosaccharomyces sapae, file e31e124a-d949-987f-e053-3705fe0a095a
|
141
|
|
Exploring K2G30 Genome: A High Bacterial Cellulose Producing Strain in Glucose and Mannitol Based Media, file e31e124d-abd1-987f-e053-3705fe0a095a
|
137
|
|
Fermentation strategy to produce high gluconate vinegar, file e31e124c-ad69-987f-e053-3705fe0a095a
|
131
|
|
Facts and fiction, science and technology: the balsamic vinegar case study, file e31e124b-2898-987f-e053-3705fe0a095a
|
116
|
|
Procedimento per la procedura di produzione di un condimento agrodolce invecchiato di mosto d'uva cotto, file e31e124b-cbec-987f-e053-3705fe0a095a
|
105
|
|
Età dell'aceto balsamico ed altri aspetti pratici, file e31e124a-b022-987f-e053-3705fe0a095a
|
102
|
|
Per selezionare nuovi lieviti si punta sul glutatione, file e31e124a-ae75-987f-e053-3705fe0a095a
|
71
|
|
Metodi molecolari per l’identificazione di lieviti isolati dalle paste acide siciliane, file e31e124d-b792-987f-e053-3705fe0a095a
|
67
|
|
Il sapore dell'aceto, file e31e124a-b023-987f-e053-3705fe0a095a
|
63
|
|
Feasible acetic acid fermentations of alcoholic and sugary substrates in combined operation mode, file e31e124b-d863-987f-e053-3705fe0a095a
|
54
|
|
I campioni del Palio Matildico e gli indicatori di qualità dell'aceto balsamico tradizionale, file e31e124a-ae72-987f-e053-3705fe0a095a
|
49
|
|
I microrganismi del balsamico ed aspetti della qualità, file e31e124a-ab9a-987f-e053-3705fe0a095a
|
36
|
|
Differential hypersaline stress response in Zygosaccharomyces rouxii complex yeasts: a physiological and transcriptional study., file e31e124d-2955-987f-e053-3705fe0a095a
|
32
|
|
Procedimento per la procedura di produzione di un condimento agrodolce invecchiato di mosto d'uva cotto, file e31e124b-c969-987f-e053-3705fe0a095a
|
26
|
|
Sensory analysis of traditional balsamic vinegars: current state and future perspectives, file e31e124a-bd04-987f-e053-3705fe0a095a
|
11
|
|
Fast method for identifying inter- and intra-species Saccharomyces hybrids in extensive genetic improvement programs based on yeast breeding, file 7d064c68-b097-48e0-831e-4645be2ee720
|
10
|
|
Interspecific hybridisation by digestive tract of invertebrates as a source of environmental biodiversity within the Saccharomyces cerevisiae, file 22c23d79-6a78-41a6-8714-421499335fbe
|
9
|
|
I balsamici: fermentazione acetica, viscosità e parametri sensoriali, file e31e124a-fbbe-987f-e053-3705fe0a095a
|
9
|
|
Occurrence of Listeria monocytogenes in green table olives, file 25a2a90f-f5dd-4c71-8de1-862b296fa411
|
5
|
|
A multi-phase approach to select new wine yeast strains with enhanced fermentative fitness and glutathione production, file e31e124e-5998-987f-e053-3705fe0a095a
|
5
|
|
Genome size and ploidy level: New insights for elucidating relationships in Zygosaccharomyces species, file e31e124a-9d85-987f-e053-3705fe0a095a
|
4
|
|
Diversity of lactic acid bacteria population in ripened Parmigiano Reggiano cheese, file e31e124a-9fc4-987f-e053-3705fe0a095a
|
4
|
|
Optimizing the selection process of yeast starter cultures by preselecting strains dominating spontaneous fermentations, file e31e124a-a282-987f-e053-3705fe0a095a
|
4
|
|
Application of denaturing gradient gel electrophoresis (DGGE) analysis to evaluate acetic acid bacteria in traditional balsamic vinegar, file e31e124b-db00-987f-e053-3705fe0a095a
|
4
|
|
Traditional balsamic vinegar, file e31e124b-df0d-987f-e053-3705fe0a095a
|
4
|
|
Genus-specific profile of acetic acid bacteria by 16S rDNA PCR-DGGE, file e31e124d-7e6e-987f-e053-3705fe0a095a
|
4
|
|
Qualitative and quantitative screening of the β-glucosidase activity in Saccharomyces cerevisiae and Saccharomyces uvarum strains isolated from refrigerated must, file e31e124d-eb3e-987f-e053-3705fe0a095a
|
4
|
|
Evolution-based strategy to generate non-genetically modified organisms Saccharomyces cerevisiae strains impaired in sulfate assimilation pathway, file e31e124e-53c0-987f-e053-3705fe0a095a
|
4
|
|
Characterization of acetic acid bacteria in traditional balsamic vinegar, file e31e124a-9680-987f-e053-3705fe0a095a
|
3
|
|
Diversity of Acetobacter pasteurianus Strains IsolatedFrom Solid-State Fermentation of Cereal Vinegars, file e31e124a-a071-987f-e053-3705fe0a095a
|
3
|
|
Procedimento per la procedura di produzione di un condimento agrodolce invecchiato di mosto d'uva cotto, file e31e124b-c882-987f-e053-3705fe0a095a
|
3
|
|
Evolved Saccharomyces cerevisiae wine strains with enhanced glutathione production obtained by an evolution-based strategy, file e31e124e-582d-987f-e053-3705fe0a095a
|
3
|
|
Occurrence and dominance of yeast species in sourdough, file e31e124a-9e1e-987f-e053-3705fe0a095a
|
2
|
|
Acetic acid bacteria in traditional balsamic vinegar: Phenotypic traits relevant for starter cultures selection, file e31e124a-9fc5-987f-e053-3705fe0a095a
|
2
|
|
Candida humilis - dominant species in sourdoughs for the production of durum wheat bran flour bread, file e31e124b-df06-987f-e053-3705fe0a095a
|
2
|
|
Technological and Microbiological Aspects of Traditional Balsamic Vinegar and Their Influence on Quality and Sensorial Properties, file e31e124b-df09-987f-e053-3705fe0a095a
|
2
|
|
Sorting of mitocondrial DNA and proteins in the progeny of Saccharomyces interspecific hybrids, file e31e124b-edc9-987f-e053-3705fe0a095a
|
2
|
|
A theoretical model to predict the age of traditional balsamic vinegar, file e31e124c-56a4-987f-e053-3705fe0a095a
|
2
|
|
Development of SCAR marker-targeted quantitative PCR assay for strain-specific detection of Oenococcus oeni during wine malolactic fermentation., file e31e124d-2ab2-987f-e053-3705fe0a095a
|
2
|
|
Biotechnological production of cellulose by acetic acid bacteria: current state and perspectives, file e31e124e-df66-987f-e053-3705fe0a095a
|
2
|
|
Fermentative aptitude of non-Saccharomyces wine yeast for reduction in the ethanol content in wine, file e31e124f-a525-987f-e053-3705fe0a095a
|
2
|
|
Limitations on the use of polymerase chain reaction - Restriction fragment length polymorphism analysis of the rDNA NTS2 region for the taxonomic classification of the species Saccharomyces cerevisiae, file e31e124a-9fbc-987f-e053-3705fe0a095a
|
1
|
|
Acetic Acid Bacteria Taxonomy from Early Descriptions to Molecular Techniques, file e31e124b-da94-987f-e053-3705fe0a095a
|
1
|
|
Acetobacter pasteurianus strain AB0220: cultivability andphenotypic stability over 9 years of preservation, file e31e124b-dec8-987f-e053-3705fe0a095a
|
1
|
|
Fast method for identifying inter- and intra-species Saccharomyces hybrids in extensive genetic improvement programs based on yeast breeding, file e31e124d-2425-987f-e053-3705fe0a095a
|
1
|
|
Improved wine yeasts by direct mating and selection under stressful fermentative conditions, file e31e124e-582b-987f-e053-3705fe0a095a
|
1
|
|
Role of microbial collections in the selection of starter cultures, file e31e124e-8505-987f-e053-3705fe0a095a
|
1
|
|
Increased production of bacterial cellulose as starting point for scaled-up applications, file e31e124e-b9db-987f-e053-3705fe0a095a
|
1
|
| Totale |
4.896 |
