GUERRINI, SIMONA

GUERRINI, SIMONA  

Scienze Biomediche, Sperimentali e Cliniche 'Mario Serio'  

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Titolo Data di pubblicazione Autore(i) File
Amino Acid Metabolisms and Production of Biogenic Amines and Ethyl Carbamate 2009 M. Vincenzini; S. Guerrini; S. Mangani; L. Granchi
Amino Acid Metabolisms and Production of Biogenic Amines and Ethyl Carbamate. 2017 Vincenzini, Massimo; Guerrini, Simona; Mangani, Silvia; Granchi, Lisa
Beta-glucosidase and esterase activity from Oenococcus oeni: screening and evaluation during malolactic fermentation in harsh condition 2018 Fia, Giovanna; Millarini, Valentina; Granchi, Lisa; Bucalossi, Ginevra; Guerrini, Simona; Zanoni, Bruno; Rosi, Iolanda
Biodiversity and geographical origin of Oenococcus oeni strains 2007 L. Granchi; S. Guerrini; S. Mangani; M. Vincenzini
Biogenic amine producing capability of bacterial populations isolated during processing of different types of dry fermented sausages 2007 S. GUERRINI; S. MANGANI; O. FRANCI; M. VINCENZINI
Biogenic amine production by Oenococcus oeni 2002 S. GUERRINI; S. MANGANI; L. GRANCHI; M. VINCENZINI
Biogenic amine production during vinifications on industrial scale. 2009 M. Bronzini; S. Guerrini; L. Granchi; M. Vincenzini
Characterization and selection of lactic acid bacteria to be used to restrict biogenic amine accumulation in dry fermented sausages. 2010 S. Guerrini; M. Venturi; S. Mangani; M. Vincenzini
DETECTION OF PUTRESCINE-PRODUCER OENOCOCCUS OENI STRAINS BY PCR 2005 L. GRANCHI; D. TALINI; S. RIGACCI; S. GUERRINI; A. BERTI; M. VINCENZINI
Development of a RAPD-PCR protocol for typing Lactobacillus sanfranciscensis strains isolated from traditional sourdough production processes. 2011 M. Venturi; S. Guerrini; M. Vincenzini
Development of starter cultures for manufacturing a sweet traditional sourdough product. 2011 M. Venturi; S. Guerrini; S. De Lorenzo; M. Vincenzini
Diversity of saccharomyces cerevisiae strains isolated from two Italian wine-producing regions 2016 Capece, Angela; Granchi, Lisa; Guerrini, Simona; Mangani, Silvia; Romaniello, Rossana; Vincenzini, Massimo; Romano, Patrizia
Dynamics of microbial populations and biogenic amine accumulation during industrial and artisan salami productions. 2006 S. GUERRINI; S. MANGANI; M. CAROBBI; D. FONTANA; M. VINCENZINI
Effect of oleic acid on Oenococcus oeni strains and malolactic fermentation in wine 2002 S. GUERRINI; A. BASTIANINI; L. GRANCHI; M. VINCENZINI
Effect of selected strains of lactobacilli on the antioxidant and anti-inflammatory properties of sourdough 2018 Galli, Viola; Mazzoli, Lorenzo; Luti, Simone; Venturi, Manuel; Guerrini, Simona; Paoli, Paolo; Vincenzini, Massimo; Granchi, Lisa*; Pazzagli, Luigia
Experimental evidence of a general pattern for biogenic amine accumulation during wine-making. 2009 S. Guerrini; S. Mangani; L. Granchi; M. Vincenzini
Extra virgin olive oil: microbial ecology of the extractive processes and its effect on the aromatic composition of the final products 2012 S. Trapani; S. Guerrini; E. Mari; M. Migliorini; C. Cherubini; G. Gianni; B. Zanoni; M. Vincenzini
Fatty acid composition of malolactic Oenococcus oeni strains exposed to pH and ethanol stress 2000 A. BASTIANINI; L. GRANCHI; S. GUERRINI; M. VINCENZINI
FERMENTAZIONE MALOLATTICA E TERROIR 2004 L. GRANCHI; S. GUERRINI; M. VINCENZINI
Glutatione: evoluzione del contenuto di un antiossidante naturale durante la fermentazione alcolica spontanea di uve rosse. 2016 Mangani, Silvia; Cerretelli Martina; Buscioni, Giacomo; Mari, Eleonora; Guerrini, Simona; Granchi, Lisa; Vincenzini, Massimo