| Nome |
# |
|
Aerobic submerged fermentation by acetic acid bacteria for vinegar production: process and biotechnological aspects, file e31e124b-d868-987f-e053-3705fe0a095a
|
918
|
|
Drosophila, efficaci le reti ma servono soluzioni più convenienti, file e31e124c-d17f-987f-e053-3705fe0a095a
|
670
|
|
Succession of Selected Strains of Acetobacter pasteurianus and Other Acetic Acid Bacteria in Traditional Balsamic Vinegar, file e31e124a-9ce0-987f-e053-3705fe0a095a
|
324
|
|
Feasible acetic acid fermentations of alcoholic and sugary substrates in combined operation mode, file e31e124b-dd9f-987f-e053-3705fe0a095a
|
311
|
|
Acetobacter pasteurianus strain AB0220: cultivability andphenotypic stability over 9 years of preservation, file e31e124b-d50b-987f-e053-3705fe0a095a
|
244
|
|
Exploring the Microbial Community of Traditional Sourdoughs to Select Yeasts and Lactic Acid Bacteria, file e31e124f-01c6-987f-e053-3705fe0a095a
|
183
|
|
Preservation, Characterization and Exploitation of Microbial Biodiversity: The Perspective of the Italian Network of Culture Collections, file e31e124d-da68-987f-e053-3705fe0a095a
|
176
|
|
Acetic Acid Bacteria: Physiology and Carbon Sources Oxidation, file e31e124b-e063-987f-e053-3705fe0a095a
|
175
|
|
Bacterial Community Characterization in Paper Mill White Water, file e31e124b-d49d-987f-e053-3705fe0a095a
|
164
|
|
Fermentation strategy to produce high gluconate vinegar, file e31e124c-ad69-987f-e053-3705fe0a095a
|
131
|
|
Exploring K2G30 Genome: A High Bacterial Cellulose Producing Strain in Glucose and Mannitol Based Media, file e31e124d-abd1-987f-e053-3705fe0a095a
|
129
|
|
Design of a New Fermented Beverage from Medicinal Plantsand Organic Sugarcane Molasses via Lactic Fermentation., file e31e124f-f586-987f-e053-3705fe0a095a
|
125
|
|
Yeasts and Lactic Acid Bacteria for Panettone Production: An Assessment of Candidate Strains, file e31e124f-ddf2-987f-e053-3705fe0a095a
|
123
|
|
Biotechnological production of cellulose by acetic acid bacteria: current state and perspectives, file e31e1250-2cbb-987f-e053-3705fe0a095a
|
118
|
|
Selection of Wine Saccharomyces cerevisiae Strains and Their Screening for the Adsorption Activity of Pigments, Phenolics and Ochratoxin A, file e31e124e-7115-987f-e053-3705fe0a095a
|
108
|
|
Kombucha Tea as a Reservoir of Cellulose Producing Bacteria: Assessing Diversity among Komagataeibacter Isolates, file e31e124f-6488-987f-e053-3705fe0a095a
|
108
|
|
Functional and Healthy Features of Conventional and Non-Conventional Sourdoughs, file e31e124f-c875-987f-e053-3705fe0a095a
|
104
|
|
Assessing effectiveness of Komagataeibacter strains for producing surface-microstructured cellulose via guided assembly-based biolithography., file e31e124f-b69e-987f-e053-3705fe0a095a
|
100
|
|
Età dell'aceto balsamico ed altri aspetti pratici, file e31e124a-b022-987f-e053-3705fe0a095a
|
92
|
|
Preparation and characterization of active chitosan/bacterial cellulose nano-whisker composite film enriched with lauroyl arginate ethyl for food packaging applications -
Microbial Diversity 2019, file e31e124d-c126-987f-e053-3705fe0a095a
|
58
|
|
Better under stress: Improving bacterial cellulose production by Komagataeibacter xylinus K2G30 (UMCC 2756) using adaptive laboratory evolution, file 4ca71571-0a9d-4a79-ac4e-4b50adc8d9a6
|
42
|
|
Acetic acid bacteria in agro-wastes: from cheese whey and olive mill wastewater to cellulose, file 15f5868d-12fd-4848-93a0-311228e13969
|
34
|
|
Advances in Food, Bioproducts and Natural Byproducts for a Sustainable Future: From Conventional to Innovative Processes, file 394728b4-de95-46d7-a139-414db46916c2
|
25
|
|
Feasible acetic acid fermentations of alcoholic and sugary substrates in combined operation mode, file e31e124b-d863-987f-e053-3705fe0a095a
|
23
|
|
Anti-Spoilage Activity and Exopolysaccharides Production by Selected Lactic Acid Bacteria, file e31e1250-8898-987f-e053-3705fe0a095a
|
22
|
|
Date Fruits as Raw Material for Vinegar and Non-Alcoholic Fermented Beverages, file af88b0d7-4c3b-46b7-aa57-1f9acdfbc05a
|
18
|
|
Advances in Food, Bioproducts and Natural Byproducts for a Sustainable Future: From Conventional to Innovative Processes, file 4a117bae-600f-4fd9-bed8-e4c868751166
|
17
|
|
Candidate Acetic Acid Bacteria Strains for Levan Production, file e31e1250-9f8a-987f-e053-3705fe0a095a
|
17
|
|
Selection of Promising Exopolysaccharide-Producing Starter Cultures for Gluten-Free Sourdough, file e31e1250-126b-987f-e053-3705fe0a095a
|
16
|
|
I microrganismi del balsamico ed aspetti della qualità, file e31e124a-ab9a-987f-e053-3705fe0a095a
|
15
|
|
I campioni del Palio Matildico e gli indicatori di qualità dell'aceto balsamico tradizionale, file e31e124a-ae72-987f-e053-3705fe0a095a
|
15
|
|
I balsamici: fermentazione acetica, viscosità e parametri sensoriali, file e31e124a-fbbe-987f-e053-3705fe0a095a
|
9
|
|
Defining Paenibacillus azoreducens (P8) and Acetobacter pasteurianus (UMCC 2951) strains performances in producing acetic acid, file fcbe84ee-9e47-4e92-b062-d0f984fe7089
|
9
|
|
Valorization of wheat bread waste and cheese whey through cultivation of lactic acid bacteria for bio-preservation of bakery products, file e2c9129d-2baf-4ae6-9f33-71fbb9523387
|
7
|
|
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
|
|
Non-thermal techniques and the “hurdle” approach: How is food technology evolving?, file 5139776a-8cc8-48ed-b1c5-41a2ce5a7026
|
3
|
|
Introductory note [to special issue on vinegars and acetic acid bacteria], file e31e124b-db7b-987f-e053-3705fe0a095a
|
3
|
|
Characterization of acetic acid bacteria in traditional balsamic vinegar, file e31e124a-9680-987f-e053-3705fe0a095a
|
2
|
|
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
|
|
Diversity of Acetobacter pasteurianus Strains IsolatedFrom Solid-State Fermentation of Cereal Vinegars, file e31e124a-a071-987f-e053-3705fe0a095a
|
2
|
|
Evaluation and optimisation of bacterial genomic DNA extraction forno-culture techniques applied to vinegars, file e31e124a-b00a-987f-e053-3705fe0a095a
|
2
|
|
Acetic Acid Bacteria: Physiology and Carbon Sources Oxidation, file e31e124b-d509-987f-e053-3705fe0a095a
|
2
|
|
Aerobic submerged fermentation by acetic acid bacteria for vinegar production: process and biotechnological aspects, file e31e124b-d869-987f-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
|
|
Studio molecolare e fenotipico di lieviti in paste acide tradizionali, file e31e124b-ea64-987f-e053-3705fe0a095a
|
2
|
|
Sorting of mitocondrial DNA and proteins in the progeny of Saccharomyces interspecific hybrids, file e31e124b-edc9-987f-e053-3705fe0a095a
|
2
|
|
Oxidative fermentations and exopolysaccharides production by acetic acid bacteria: a mini review, file e31e124d-756a-987f-e053-3705fe0a095a
|
2
|
|
Characterization of bio-nanocomposite films based on gelatin/polyvinyl alcohol blend reinforced with bacterial cellulose nanowhiskers for food packaging applications, file e31e124e-d7a5-987f-e053-3705fe0a095a
|
2
|
|
Biotechnological production of cellulose by acetic acid bacteria: current state and perspectives, file e31e124e-df66-987f-e053-3705fe0a095a
|
2
|
|
Editorial: Acetic acid bacteria, file 847883ad-bb5f-4805-b2f3-3a2cee2d5e53
|
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
|
|
Valorization of cheese whey using microbial fermentations, file e31e124e-62e7-987f-e053-3705fe0a095a
|
1
|
|
Increased production of bacterial cellulose as starting point for scaled-up applications, file e31e124e-b9db-987f-e053-3705fe0a095a
|
1
|
| Totale |
4677 |
