Sfoglia per Autore
Cell wall polysaccharides released during the alcoholic fermentation by Schizosaccharomyces pombe and S. japonicus: quantification and characterization
2016 Paola Domizio, Livio Lencioni, Linda Bisson
Lachancea thermotolerans as an alternative yeast for the production of beer
2016 Domizio, Paola; House, J. F.; Joseph, C. M. L.; Bisson, L. F.; Bamforth, C. W.
Controlled mixed fermentation at winery scale using Zygotorulaspora florentina and Saccharomyces cerevisiae
2016 Lencioni, Livio; Romani, Cristina; Gobbi, Mirko; Comitini, Francesca; Ciani, Maurizio; Domizio, Paola
What non-Saccharomyces Yeasts Can Bring to your Wines
2017 Paola Domizio,
Schizosaccharomyces japonicus: a polysaccharides overproducing yeast to be used in mixed fermentation
2017 Cristina Romani, Livio Lencioni, Mirko Gobbi, Ilaria Mannazzu, Maurizio Ciani, Linda Bisson, Paola Domizio,
Potassium Polyaspartate, a New Compound for Tartrate Stabilization of Wine
2017 Sara Cappelli, Valentina Canuti, Monica Picchi, Bruno Zanoni, Hend Letaief ,Gianni Triulzi, Paola Domizio
Cell wall polysaccharides released during the alcoholic fermentation by Schizosaccharomyces pombe and S. japonicus: quantification and characterization
2017 Domizio, Paola; Liu, Y.; Bisson, L. F.; Barile, D.
Purification of caprine oligosaccharides at pilot-scale
2017 Aquino Leticia, F. M. C.; de Moura Bell Juliana, M. L. N.; Cohen Joshu, L.; Liu, Yan; Lee, Hyeyoung; de Melo Silva Vitor, L.; Domizio, Paola; Conte Junior Carlos Adam, ; Barile, Daniela
Yeasts
2017 Bisson, Linda F.; Lucy Joseph, C. M.; Domizio, Paola
Yeasts, mannoproteins and wine quality
2018 Paola Domizio
Evaluation of the Yeast Schizosaccharomyces japonicus for Use in Wine Production
2018 Paola Domizio, Livio Lencioni, Luca Calamai, Lorenzo Portaro, Linda Bisson
Schizosaccharomyces japonicus: lievito con elevata capacità di rilascio di polisaccaridi - valutazione dell’impatto sulla stabilità proteica dei vini
2018 Paola Domizio, Livio Lencioni, Lorenzo Portaro, Linda Bisson
An integrated bioprocess to recover bovine milk oligosaccharides from colostrum whey permeate
2018 Bell, Juliana M. L. N. de Moura; Cohen, Joshua L.; Aquino, Leticia F. M. C. de; Lee, Hyeyoung; Silva, Vitor L. de Melo; Liu, Yan; Domizio, Paola; Barile, Daniela
Zygotorulaspora florentina and Starmerella bacillaris in multistarter fermentation with Saccharomyces cerevisiae to reduce volatile acidity of high sugar musts
2018 Lencioni, L.; Taccari, M.; M., Ciani; Domizio, P.
Microbiota of fermented beverages
2018 Ciani, M., Mannazzu, I., Domizio, P.
Schizosaccharomyces japonicus: A Polysaccharide-Overproducing Yeast to Be Used in Winemaking
2018 Romani, Cristina; Lencioni, Livio; Gobbi, Mirko; Mannazzu, Ilaria; Ciani, Maurizio; Domizio, Paola
Protection of wine from protein haze using Schizosaccharomyces japonicus glycoproteins
2019 Simone Ignesti, Bruno Zanoni, Paola Domizio
Chemical and sensory characteristics of Sangiovese wines obtained by Saccharomyces cerevisiae and Schizosaccharomyces japonicus mixed culture fermentations
2019 Lorenzo Portaro, Jonathan Rinaldi, Valentina Canuti, Valentina Millarini, Monica Picchi, Livio Lencioni, Paola Domizio
Proceedings of the XXIV Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotecnology
2019 Valentina Canuti, Caterina Dinnella, Paola Domizio, Giovanna Fia, Livio Lencioni, Erminio Monteleone, Monica Picchi, Sara Spinelli, Bruno Zanoni
Yeast killer toxins: from ecological significance to application
2019 Mannazzu, Ilaria ; Domizio, Paola ; Carboni, Gavino ; Zara, Severino ; Zara, Giacomo ; Comitini, Francesca ; Budroni, Marilena ; Ciani, Maurizio
Titolo | Data di pubblicazione | Autore(i) | File |
---|---|---|---|
Cell wall polysaccharides released during the alcoholic fermentation by Schizosaccharomyces pombe and S. japonicus: quantification and characterization | 2016 | Paola Domizio, Livio Lencioni, Linda Bisson | |
Lachancea thermotolerans as an alternative yeast for the production of beer | 2016 | Domizio, Paola; House, J. F.; Joseph, C. M. L.; Bisson, L. F.; Bamforth, C. W. | |
Controlled mixed fermentation at winery scale using Zygotorulaspora florentina and Saccharomyces cerevisiae | 2016 | Lencioni, Livio; Romani, Cristina; Gobbi, Mirko; Comitini, Francesca; Ciani, Maurizio; Domizio, Paola | |
What non-Saccharomyces Yeasts Can Bring to your Wines | 2017 | Paola Domizio, | |
Schizosaccharomyces japonicus: a polysaccharides overproducing yeast to be used in mixed fermentation | 2017 | Cristina Romani, Livio Lencioni, Mirko Gobbi, Ilaria Mannazzu, Maurizio Ciani, Linda Bisson, Paola Domizio, | |
Potassium Polyaspartate, a New Compound for Tartrate Stabilization of Wine | 2017 | Sara Cappelli, Valentina Canuti, Monica Picchi, Bruno Zanoni, Hend Letaief ,Gianni Triulzi, Paola Domizio | |
Cell wall polysaccharides released during the alcoholic fermentation by Schizosaccharomyces pombe and S. japonicus: quantification and characterization | 2017 | Domizio, Paola; Liu, Y.; Bisson, L. F.; Barile, D. | |
Purification of caprine oligosaccharides at pilot-scale | 2017 | Aquino Leticia, F. M. C.; de Moura Bell Juliana, M. L. N.; Cohen Joshu, L.; Liu, Yan; Lee, Hyeyoung; de Melo Silva Vitor, L.; Domizio, Paola; Conte Junior Carlos Adam, ; Barile, Daniela | |
Yeasts | 2017 | Bisson, Linda F.; Lucy Joseph, C. M.; Domizio, Paola | |
Yeasts, mannoproteins and wine quality | 2018 | Paola Domizio | |
Evaluation of the Yeast Schizosaccharomyces japonicus for Use in Wine Production | 2018 | Paola Domizio, Livio Lencioni, Luca Calamai, Lorenzo Portaro, Linda Bisson | |
Schizosaccharomyces japonicus: lievito con elevata capacità di rilascio di polisaccaridi - valutazione dell’impatto sulla stabilità proteica dei vini | 2018 | Paola Domizio, Livio Lencioni, Lorenzo Portaro, Linda Bisson | |
An integrated bioprocess to recover bovine milk oligosaccharides from colostrum whey permeate | 2018 | Bell, Juliana M. L. N. de Moura; Cohen, Joshua L.; Aquino, Leticia F. M. C. de; Lee, Hyeyoung; Silva, Vitor L. de Melo; Liu, Yan; Domizio, Paola; Barile, Daniela | |
Zygotorulaspora florentina and Starmerella bacillaris in multistarter fermentation with Saccharomyces cerevisiae to reduce volatile acidity of high sugar musts | 2018 | Lencioni, L.; Taccari, M.; M., Ciani; Domizio, P. | |
Microbiota of fermented beverages | 2018 | Ciani, M., Mannazzu, I., Domizio, P. | |
Schizosaccharomyces japonicus: A Polysaccharide-Overproducing Yeast to Be Used in Winemaking | 2018 | Romani, Cristina; Lencioni, Livio; Gobbi, Mirko; Mannazzu, Ilaria; Ciani, Maurizio; Domizio, Paola | |
Protection of wine from protein haze using Schizosaccharomyces japonicus glycoproteins | 2019 | Simone Ignesti, Bruno Zanoni, Paola Domizio | |
Chemical and sensory characteristics of Sangiovese wines obtained by Saccharomyces cerevisiae and Schizosaccharomyces japonicus mixed culture fermentations | 2019 | Lorenzo Portaro, Jonathan Rinaldi, Valentina Canuti, Valentina Millarini, Monica Picchi, Livio Lencioni, Paola Domizio | |
Proceedings of the XXIV Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotecnology | 2019 | Valentina Canuti, Caterina Dinnella, Paola Domizio, Giovanna Fia, Livio Lencioni, Erminio Monteleone, Monica Picchi, Sara Spinelli, Bruno Zanoni | |
Yeast killer toxins: from ecological significance to application | 2019 | Mannazzu, Ilaria ; Domizio, Paola ; Carboni, Gavino ; Zara, Severino ; Zara, Giacomo ; Comitini, Francesca ; Budroni, Marilena ; Ciani, Maurizio |
Legenda icone
- file ad accesso aperto
- file disponibili sulla rete interna
- file disponibili agli utenti autorizzati
- file disponibili solo agli amministratori
- file sotto embargo
- nessun file disponibile