E-LIB Suche - Ergebnisse für: Nardi, Tiziana

1

A polyphasic molecular approach to characterize a collectio..:

Bertazzoli, Giulia ; Nerva, Luca ; Chitarra, Walter...
Journal of Applied Microbiology. 135 (2024) 3 - p. , 2024

Link: https://doi.org/10.1093/..

2

Influence of Soil Chemical Features on Aromatic Profile of ..:

Tomasi, Diego ; Marcuzzo, Patrick ; Nardi, Tiziana...
Agriculture. 12 (2022) 12 - p. 1980 , 2022

Link: https://doi.org/10.3390/..

3

Characterisation of Refined Marc Distillates with Alternati..:

Petrozziello, Maurizio ; Rosso, Laura ; Portesi, Chiara...
Applied Sciences. 12 (2022) 17 - p. 8444 , 2022

Link: https://doi.org/10.3390/..

4

Yeast Metabolism and Its Exploitation in Emerging Winemakin..:

Zara, Giacomo ; Nardi, Tiziana
Fermentation. 7 (2021) 2 - p. 57 , 2021

Link: https://doi.org/10.3390/..

5

Characterization of Indigenous Microbial Communities in Vin..:

Nardi, Tiziana ; Gaiotti, Federica ; Tomasi, Diego
Agronomy. 11 (2021) 9 - p. 1752 , 2021

Link: https://doi.org/10.3390/..

6

Microbial Biocontrol as an Alternative to Synthetic Fungici..:

Sellitto, Vincenzo Michele ; Zara, Severino ; Fracchetti, Fabio..
Fermentation. 7 (2021) 2 - p. 60 , 2021

Link: https://doi.org/10.3390/..

7

Effects of Traditional and Modern Post-Harvest Withering Pr..:

Tomasi, Diego ; Lonardi, Andrea ; Boscaro, Davide...
Molecules. 26 (2021) 17 - p. 5198 , 2021

Link: https://doi.org/10.3390/..

8

Microbial Resources as a Tool for Enhancing Sustainability ..:

Nardi, Tiziana
Microorganisms. 8 (2020) 4 - p. 507 , 2020

Link: https://doi.org/10.3390/..

9

Managing wine quality using Torulaspora delbrueckii and Oen..:

Nardi, Tiziana ; Panero, Loretta ; Petrozziello, Maurizio...
European Food Research and Technology. 245 (2018) 2 - p. 293-307 , 2018

Link: https://doi.org/10.1007/..

10

Pre-fermentative cold maceration in presence of non- Saccha..:

Benucci, Ilaria ; Cerreti, Martina ; Liburdi, Katia...
Food Research International. 107 (2018) - p. 257-266 , 2018

Link: https://doi.org/10.1016/..

11

Oxidative stress response and nitrogen utilization are stro..:

Treu, Laura ; Campanaro, Stefano ; Nadai, Chiara...
Applied Microbiology and Biotechnology. 98 (2014) 9 - p. 4119-4135 , 2014

Link: https://doi.org/10.1007/..

12

Biodiversity, dynamics and ecology of bacterial community d..:

Maragkoudakis, Petros A. ; Nardi, Tiziana ; Bovo, Barbara...
International Journal of Food Microbiology. 162 (2013) 2 - p. 143-151 , 2013

Link: https://doi.org/10.1016/..

13

Acidification of grape marc for alcoholic beverage producti..:

Bovo, Barbara ; Nardi, Tiziana ; Fontana, Federico...
International Journal of Food Microbiology. 152 (2012) 3 - p. 100-106 , 2012

Link: https://doi.org/10.1016/..

14

Evaluation of Red Chicory Extract as a Natural Antioxidant ..:

Lante, Anna ; Nardi, Tiziana ; Zocca, Federico..
Journal of Agricultural and Food Chemistry. 59 (2011) 10 - p. 5318-5324 , 2011

Link: https://doi.org/10.1021/..

15

Adaptation of yeasts Saccharomyces cerevisiae and Brettanom..:

Nardi, Tiziana ; Remize, Fabienne ; Alexandre, Hervé
Applied Microbiology and Biotechnology. 88 (2010) 4 - p. 925-937 , 2010

Link: https://doi.org/10.1007/..