Sfoglia per Autore
BIODIVERSITÀ IN SACCHAROMYCES CEREVISIAE COME STRUMENTO DI SELEZIONE DI COLTURE STARTER INDIGENE PER LA VALORIZZAZIONE DEL VINO “DOC MATERA”
2016-01-01 Romaniello, Rossana; Capece, Angela; Siesto, Gabriella; Romano, Patrizia
Yeast Starter as a Biotechnological Tool for Reducing Copper Content in Wine.
2018-01-01 Capece, A; Romaniello, R; Scrano, L; Siesto, G; Romano, P
Conventional and Non-Conventional Yeasts in Beer Production
2018-01-01 Capece, Angela; Romaniello, Rossana; Siesto, Gabriella; Romano, Patrizia
Use of Saccharomyces cerevisiae var. boulardii in co-fermentations with S. cerevisiae for the production of craft beers with potential healthy value-added
2018-01-01 Capece, Angela; Romaniello, Rossana; Pietrafesa, Angela; Siesto, Gabriella; Pietrafesa, Rocchina; Zambuto, Marianna; Romano, Patrizia
Selected Indigenous Saccharomyces cerevisiae Strains as Profitable Strategy to Preserve Typical Traits of Primitivo Wine
2019-01-01 Capece, Angela; Pietrafesa, Rocchina; Siesto, Gabriella; Romaniello, Rossana; Condelli, Nicola; Romano, Patrizia
Biotechnological approach based on selected Saccharomyces cerevisiae starters for reducing the use of sulfur dioxide in wine
2020-01-01 Capece, Angela; Pietrafesa, Rocchina; Siesto, Gabriella; Romano, Patrizia
Molecular characterization of yeasts isolated from traditional turkish cheeses
2020-01-01 Ozmen Togay, S.; Capece, A.; Siesto, G.; Aksu, H.; SANDIKCI ALTUNATMAZ, S.; YILMAZ AKSU, .; Romano, P.; Karagul Yuceer, Y.
Genome Sequencing and Comparative Analysis of Three Hanseniaspora uvarum Indigenous Wine Strains Reveal Remarkable Biotechnological Potential
2020-01-01 Guaragnella, N.; Chiara, M.; Capece, A.; Romano, P.; Pietrafesa, R.; Siesto, G.; Manzari, C.; Pesole, G.
Influence of Microencapsulation on Fermentative Behavior of Hanseniaspora osmophila in Wine Mixed Starter Fermentation
2021-01-01 Alberico, G.; Capece, A.; Mauriello, G.; Pietrafesa, R.; Siesto, G.; Garde-Cerdán, T.; Maresca, D.; Romano, R.; Romano, P.
Performance of Wild Non-Conventional Yeasts in Fermentation of Wort Based on Different Malt Extracts to Select Novel Starters for Low-Alcohol Beer
2021-01-01 Capece, A.; De Fusco, D.; Pietrafesa, R.; Siesto, G.; Romano, P.
Validation of a Standard Protocol to Assess the Fermentative and Chemical Properties of Saccharomyces cerevisiae Wine Strains
2022-01-01 Romano, P; Siesto, G; Capece, A; Pietrafesa, R; Lanciotti, R; Patrignani, F; Granchi, L; Galli, V; Bevilacqua, A; Campaniello, D; Spano, G; Caridi, A; Poiana, M; Foschino, R; Vigentini, I; Blaiotta, G; Corich, V; Giacomini, A; Cardinali, G; Corte, L; Toffanin, A; Agnolucci, M; Comitini, F; Ciani, M; Mannazzu, I; Budroni, M; Englezos, V; Rantsiou, K; Iacumin, L; Comi, G; Capozzi, V; Grieco, F; Tufariello, M
Impact of Starmerella bacillaris and Zygosaccharomyces bailii on ethanol reduction and Saccharomyces cerevisiae metabolism during mixed wine fermentations
2022-01-01 Capece, A.; Pietrafesa, A.; Pietrafesa, R.; Garrigos, V.; Tedesco, F.; Romano, P.; Matallana, E.; Siesto, G.; Aranda, A.
Chemical Methods for Microbiological Control of Winemaking: An Overview of Current and Future Applications
2022-01-01 Tedesco, Francesco; Siesto, Gabriella; Pietrafesa, Rocchina; Romano, Patrizia; Salvia, Rosanna; Scieuzo, Carmen; Falabella, Patrizia; Capece, Angela
An Interplay between a Face-Centred Composite Experimental Design and Solid-Phase Microextraction for Wine Aroma GC/MS Analysis
2023-01-01 Tesoro, Carmen; Acquavia, MARIA ASSUNTA; Giussani, Barbara; Bianco, Giuliana; Pascale, Raffaella; Lelario, Filomena; Ciriello, Rosanna; Capece, Angela; Pietrafesa, Rocchina; Siesto, Gabriella; DI CAPUA, Angela
Application of microbial cross-over for the production of Italian grape ale (IGA), a fruit beer obtained by grape must addition
2023-01-01 Siesto, G.; Pietrafesa, R.; Tufariello, M.; Gerardi, C.; Grieco, F.; Capece, A.
Effect of oil-born yeasts on the quality of extra-virgin olive oils of Basilicata region
2023-01-01 Giavalisco, Marilisa; Zotta, Teresa; Parente, Eugenio; Siesto, Gabriella; Capece, Angela; Ricciardi, Annamaria
Optimized conversion of wheat straw into single cell oils by Yarrowia lipolytica and Lipomyces tetrasporus and synthesis of advanced biofuels
2023-01-01 Caporusso, A.; De Bari, I.; Liuzzi, F.; Albergo, R.; Valerio, V.; Viola, E.; Pietrafesa, R.; Siesto, G.; Capece, A.
A multivariate approach to explore the volatolomic and sensory profiles of craft Italian Grape Ale beers produced with novel Saccharomyces cerevisiae strains
2023-01-01 Pietrafesa, R.; Siesto, G.; Tufariello, M.; Palombi, L.; Baiano, A.; Gerardi, C.; Braghieri, A.; Genovese, F.; Grieco, F.; Capece, A.
Pilot Scale Evaluation of Wild Saccharomyces cerevisiae Strains in Aglianico
2023-01-01 Gottardi, D.; Siesto, G.; Bevilacqua, A.; Patrignani, F.; Campaniello, D.; Speranza, B.; Lanciotti, R.; Capece, A.; Romano, P.
Titolo | Data di pubblicazione | Autore(i) | File |
---|---|---|---|
BIODIVERSITÀ IN SACCHAROMYCES CEREVISIAE COME STRUMENTO DI SELEZIONE DI COLTURE STARTER INDIGENE PER LA VALORIZZAZIONE DEL VINO “DOC MATERA” | 1-gen-2016 | Romaniello, Rossana; Capece, Angela; Siesto, Gabriella; Romano, Patrizia | |
Yeast Starter as a Biotechnological Tool for Reducing Copper Content in Wine. | 1-gen-2018 | Capece, A; Romaniello, R; Scrano, L; Siesto, G; Romano, P | |
Conventional and Non-Conventional Yeasts in Beer Production | 1-gen-2018 | Capece, Angela; Romaniello, Rossana; Siesto, Gabriella; Romano, Patrizia | |
Use of Saccharomyces cerevisiae var. boulardii in co-fermentations with S. cerevisiae for the production of craft beers with potential healthy value-added | 1-gen-2018 | Capece, Angela; Romaniello, Rossana; Pietrafesa, Angela; Siesto, Gabriella; Pietrafesa, Rocchina; Zambuto, Marianna; Romano, Patrizia | |
Selected Indigenous Saccharomyces cerevisiae Strains as Profitable Strategy to Preserve Typical Traits of Primitivo Wine | 1-gen-2019 | Capece, Angela; Pietrafesa, Rocchina; Siesto, Gabriella; Romaniello, Rossana; Condelli, Nicola; Romano, Patrizia | |
Biotechnological approach based on selected Saccharomyces cerevisiae starters for reducing the use of sulfur dioxide in wine | 1-gen-2020 | Capece, Angela; Pietrafesa, Rocchina; Siesto, Gabriella; Romano, Patrizia | |
Molecular characterization of yeasts isolated from traditional turkish cheeses | 1-gen-2020 | Ozmen Togay, S.; Capece, A.; Siesto, G.; Aksu, H.; SANDIKCI ALTUNATMAZ, S.; YILMAZ AKSU, .; Romano, P.; Karagul Yuceer, Y. | |
Genome Sequencing and Comparative Analysis of Three Hanseniaspora uvarum Indigenous Wine Strains Reveal Remarkable Biotechnological Potential | 1-gen-2020 | Guaragnella, N.; Chiara, M.; Capece, A.; Romano, P.; Pietrafesa, R.; Siesto, G.; Manzari, C.; Pesole, G. | |
Influence of Microencapsulation on Fermentative Behavior of Hanseniaspora osmophila in Wine Mixed Starter Fermentation | 1-gen-2021 | Alberico, G.; Capece, A.; Mauriello, G.; Pietrafesa, R.; Siesto, G.; Garde-Cerdán, T.; Maresca, D.; Romano, R.; Romano, P. | |
Performance of Wild Non-Conventional Yeasts in Fermentation of Wort Based on Different Malt Extracts to Select Novel Starters for Low-Alcohol Beer | 1-gen-2021 | Capece, A.; De Fusco, D.; Pietrafesa, R.; Siesto, G.; Romano, P. | |
Validation of a Standard Protocol to Assess the Fermentative and Chemical Properties of Saccharomyces cerevisiae Wine Strains | 1-gen-2022 | Romano, P; Siesto, G; Capece, A; Pietrafesa, R; Lanciotti, R; Patrignani, F; Granchi, L; Galli, V; Bevilacqua, A; Campaniello, D; Spano, G; Caridi, A; Poiana, M; Foschino, R; Vigentini, I; Blaiotta, G; Corich, V; Giacomini, A; Cardinali, G; Corte, L; Toffanin, A; Agnolucci, M; Comitini, F; Ciani, M; Mannazzu, I; Budroni, M; Englezos, V; Rantsiou, K; Iacumin, L; Comi, G; Capozzi, V; Grieco, F; Tufariello, M | |
Impact of Starmerella bacillaris and Zygosaccharomyces bailii on ethanol reduction and Saccharomyces cerevisiae metabolism during mixed wine fermentations | 1-gen-2022 | Capece, A.; Pietrafesa, A.; Pietrafesa, R.; Garrigos, V.; Tedesco, F.; Romano, P.; Matallana, E.; Siesto, G.; Aranda, A. | |
Chemical Methods for Microbiological Control of Winemaking: An Overview of Current and Future Applications | 1-gen-2022 | Tedesco, Francesco; Siesto, Gabriella; Pietrafesa, Rocchina; Romano, Patrizia; Salvia, Rosanna; Scieuzo, Carmen; Falabella, Patrizia; Capece, Angela | |
An Interplay between a Face-Centred Composite Experimental Design and Solid-Phase Microextraction for Wine Aroma GC/MS Analysis | 1-gen-2023 | Tesoro, Carmen; Acquavia, MARIA ASSUNTA; Giussani, Barbara; Bianco, Giuliana; Pascale, Raffaella; Lelario, Filomena; Ciriello, Rosanna; Capece, Angela; Pietrafesa, Rocchina; Siesto, Gabriella; DI CAPUA, Angela | |
Application of microbial cross-over for the production of Italian grape ale (IGA), a fruit beer obtained by grape must addition | 1-gen-2023 | Siesto, G.; Pietrafesa, R.; Tufariello, M.; Gerardi, C.; Grieco, F.; Capece, A. | |
Effect of oil-born yeasts on the quality of extra-virgin olive oils of Basilicata region | 1-gen-2023 | Giavalisco, Marilisa; Zotta, Teresa; Parente, Eugenio; Siesto, Gabriella; Capece, Angela; Ricciardi, Annamaria | |
Optimized conversion of wheat straw into single cell oils by Yarrowia lipolytica and Lipomyces tetrasporus and synthesis of advanced biofuels | 1-gen-2023 | Caporusso, A.; De Bari, I.; Liuzzi, F.; Albergo, R.; Valerio, V.; Viola, E.; Pietrafesa, R.; Siesto, G.; Capece, A. | |
A multivariate approach to explore the volatolomic and sensory profiles of craft Italian Grape Ale beers produced with novel Saccharomyces cerevisiae strains | 1-gen-2023 | Pietrafesa, R.; Siesto, G.; Tufariello, M.; Palombi, L.; Baiano, A.; Gerardi, C.; Braghieri, A.; Genovese, F.; Grieco, F.; Capece, A. | |
Pilot Scale Evaluation of Wild Saccharomyces cerevisiae Strains in Aglianico | 1-gen-2023 | Gottardi, D.; Siesto, G.; Bevilacqua, A.; Patrignani, F.; Campaniello, D.; Speranza, B.; Lanciotti, R.; Capece, A.; Romano, P. |
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