BOVO, BARBARA

BOVO, BARBARA  

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Risultati 1 - 20 di 25 (tempo di esecuzione: 0.052 secondi).
Titolo Data di pubblicazione Autori Rivista Serie Titolo libro
Acidification of grape marc for alcoholic beverage production: effects on indigenous microflora and aroma profile after distillation. 2012 BOVO, BARBARANARDI, TIZIANAGIACOMINI, ALESSIOCORICH, VIVIANA + INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY - -
Antiradical and antimicrobial properties of fermented red chicory (Cichorium intybus L.) by-products 2016 CORICH, VIVIANABOVO, BARBARALANTE, ANNAGIACOMINI, ALESSIO + ANNALS OF MICROBIOLOGY - -
Aptitude of Saccharomyces yeasts to ferment unripe grapes harvested during cluster thinning for reducing alcohol content of wine 2016 BOVO, BARBARANADAI, CHIARAVENDRAMINI, CHIARAFERNANDES LEMOS JUNIOR, WILSON JOSÉCARLOT, MILENAGIACOMINI, ALESSIOCORICH, VIVIANA INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY - -
Attività  β-glucosidasica di lieviti isolati da vinacce per la produzione di Grappa 2010 BOVO, BARBARACORICH, VIVIANAGIACOMINI, ALESSIO INDUSTRIE DELLE BEVANDE - -
Biocontrol Ability and Action Mechanism of Starmerella bacillaris (Synonym Candida zemplinina) Isolated from Wine Musts against Gray Mold Disease Agent Botrytis cinerea on Grape and Their Effects on Alcoholic Fermentation 2016 BOVO, BARBARANADAI, CHIARACROSATO, GIULIACARLOT, MILENAFAVARON, FRANCESCOGIACOMINI, ALESSIOCORICH, VIVIANA + FRONTIERS IN MICROBIOLOGY - -
Biodiversity, dynamics and ecology of bacterial community during grape marc storage for the production of grappa 2013 BOVO, BARBARAGIACOMINI, ALESSIOCORICH, VIVIANA + INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY - -
Effects of grape marcs acidification treatment on the evolution of indigenous yeast populations during the production of Grappa 2011 BOVO, BARBARAGIACOMINI, ALESSIOCORICH, VIVIANA JOURNAL OF APPLIED MICROBIOLOGY - -
Effects of yeast inoculation on volatile compound production by grape marcs 2011 BOVO, BARBARAGIACOMINI, ALESSIOCORICH, VIVIANA + ANNALS OF MICROBIOLOGY - -
Exploring the use of Saccharomyces cerevisiae commercial strain and Saccharomycodes ludwigii natural isolate for grape marc fermentation to improve sensory properties of spirits 2014 BOVO, BARBARACARLOT, MILENALOMOLINO, GIOVANNALANTE, ANNAGIACOMINI, ALESSIOCORICH, VIVIANA + FOOD MICROBIOLOGY - -
Genome Sequence of Lactobacillus fabifermentans Strain T30PCM01, Isolated from Fermenting Grape Marc 2014 TREU, LAURAVENDRAMIN, VERONICABOVO, BARBARAGIACOMINI, ALESSIOCORICH, VIVIANACAMPANARO, STEFANO GENOME ANNOUNCEMENTS - -
Genome Sequences of Four Italian Streptococcus thermophilus Strains of Dairy Origin 2014 TREU, LAURAVENDRAMIN, VERONICABOVO, BARBARACAMPANARO, STEFANOCORICH, VIVIANAGIACOMINI, ALESSIO GENOME ANNOUNCEMENTS - -
Genome Sequences of Streptococcus thermophilus Strains MTH17CL396 and M17PTZA496 from Fontina, an Italian PDO Cheese 2014 TREU, LAURAVENDRAMIN, VERONICABOVO, BARBARACAMPANARO, STEFANOCORICH, VIVIANAGIACOMINI, ALESSIO GENOME ANNOUNCEMENTS - -
Indirect evaluation of microbial spoiling activity in grape marcs by near infrared spectroscopy (NIRS) 2013 BOVO, BARBARADE MARCHI, MASSIMOCARLOT, MILENACORICH, VIVIANAGIACOMINI, ALESSIO + AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE - -
L'analisi sensoriale come strumento di selezione: un nuovo lievito dal terroir Raboso Piave 2012 CORICH, VIVIANABOVO, BARBARACARLOT, MILENAGIACOMINI, ALESSIO + L'ENOLOGO - -
Metagenomic analysis of the microbial community in fermented grape marc reveals that Lactobacillus fabifermentans is one of the dominant species: insights into its genome structure. 2014 CAMPANARO, STEFANOTREU, LAURAVENDRAMIN, VERONICABOVO, BARBARAGIACOMINI, ALESSIOCORICH, VIVIANA APPLIED MICROBIOLOGY AND BIOTECHNOLOGY - -
New rapid PCR protocol based on high-resolution melting analysis to identify Saccharomyces cerevisiae and other species within its genus 2018 Nadai, C.Bovo, B.Giacomini, A.Corich, V. JOURNAL OF APPLIED MICROBIOLOGY - -
Outlining a selection procedure for Saccharomyces cerevisiae isolated from grape marc to improve fermentation process and distillate quality 2015 BOVO, BARBARACARLOT, MILENAFONTANA, FEDERICOLOMBARDI, ANGIOLELLAGIACOMINI, ALESSIOCORICH, VIVIANA + FOOD MICROBIOLOGY - -
Potential use of scotta, the by-product of the ricotta cheese manufacturing process, for the production of fermented drinks 2015 MARAGKOUDAKIS, PETROS ACHILLEFSVENDRAMIN, VERONICABOVO, BARBARATREU, LAURACORICH, VIVIANAGIACOMINI, ALESSIO THE JOURNAL OF DAIRY RESEARCH - -
Saccharomyces cerevisiae vineyard strains have different nitrogen requirements that affect their fermentation performances 2017 Lemos Junior, W. J. F.Bovo, B.Carlot, M.Giacomini, A.Corich, V. + LETTERS IN APPLIED MICROBIOLOGY - -
Starmerella bacillaris un nuovo lievito due volte utile: in vigneto come agente di biocontrollo e in cantina per migliorare la qualità nel vino 2018 Nadai C.Bovo B.Crosato G.Carlot M.Giacomini A.Corich VLemos Junior WJFFavaron F. L'ENOLOGO - -