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Correlation between cell lipid content, gene expression and fermentative behaviour of two Saccharomyces cerevisiae wine strains

Journal of applied microbiology, 2008-03, Vol.104 (3), p.906-914

2008

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Wine quality improvement through the combined utilisation of yeast hulls and Candida zemplinina/Saccharomyces cerevisiae mixed starter cultures

Australian journal of grape and wine research, 2014-06, Vol.20 (2), p.199-207

2014

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Molecular characterization of lactic acid bacteria from sourdough breads produced in Sardinia (Italy) and multivariate statistical analyses of results

Systematic and applied microbiology, 2006-03, Vol.29 (2), p.138-144

2006

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Wine quality improvement through the combined utilisation of yeast hulls and C andida zemplinina / S accharomyces cerevisiae mixed starter cultures: Effect of yeast hulls on mixed wine fermentations

Australian journal of grape and wine research, 2014-06, Vol.20 (2), p.199-207

2014

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Gas chromatographic ion trap mass spectrometry determination of zoxamide residues in grape, grape processing, and in the fermentation process

Journal of Chromatography A, 2005-12, Vol.1097 (1), p.165-170

2005

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Probiotic Preparation Has the Capacity To Hydrolyze Proteins Responsible for Wheat Allergy

Journal of food protection, 2007, Vol.70 (1), p.135-144

2007

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Behaviour of Saccharomyces cerevisiae wine strains during adaptation to unfavourable conditions of fermentation on synthetic medium: Cell lipid composition, membrane integrity, viability and fermentative activity

International journal of food microbiology, 2008, Vol.121 (15), p.84-91

2008

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Behavior of a Fenhexamid Photoproduct during the Alcoholic Fermentation of Saccharomyces cerevisiae

Journal of agricultural and food chemistry, 2004-12, Vol.52 (26), p.8053-8056

2004

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Influence of Storage Temperature on Shelf-life of Minimally Processed Cactus Pear Fruits

Food science & technology, 2000-02, Vol.33 (1), p.15-20

2000

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A genetic study of natural flor strains of Saccharomyces cerevisiae isolated during biological ageing from Sardinian wines

Journal of applied microbiology, 2000-10, Vol.89 (4), p.657-662

2000

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Persistence and Metabolism of Folpet in Grapes and Wine

Journal of agricultural and food chemistry, 1997-02, Vol.45 (2), p.476-479

1997

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Wine yeasts and resveratrol content

Biotechnology letters, 1997-06, Vol.19 (6), p.497-498

1997

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Quantitative Changes of Some Volatile Components in Vernaccia di Oristano (a Sardinian Sherry-like Wine) during Maturation

Journal of agricultural and food chemistry, 1997-06, Vol.45 (6), p.2225-2228

1997

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Interactions during fermentation between pesticides and oenological yeasts producing H2S and SO2

Applied microbiology and biotechnology, 1995, Vol.43 (2), p.370-373

1995

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Cellular fatty acid composition in film-forming strains of two physiological races of Saccharomyces cerevisiae

Letters in applied microbiology, 1993, Vol.17 (5), p.215-219

1993

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Identification of killer factor in the yeast genus Metschnikowia

Biotechnology letters, 1991-04, Vol.13 (4), p.297-298

1991

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THE INFLUENCE OF INDUSTRIAL DEHYDRATION ON QUALITY OF FIG FRUITS

Acta horticulturae, 1998-12 (480), p.233-238

1998

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Yeast and pesticide interaction during aerobic fermentation

Applied microbiology and biotechnology, 1988-09, Vol.29 (2/3), p.298-301

1988

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effect of Kloeckera apiculata, Saccharomyces cerevisiae and Saccharomyces prostoserdovii on antioidic Nuarimol

Biotechnology letters, 1989, Vol.11 (1), p.73-74

1989

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Malic acid production and consumption by selected of Saccharomyces cerevisiae under anaerobic and aerobic conditions

Applied microbiology and biotechnology, 1984-01, Vol.19 (6), p.427-429

1984

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Molecular and Enological Characterization of Autochthonous Saccharomyces cerevisiae Strains Isolated from Grape-musts and Wines Cannonau

2006 First International Symposium on Environment Identities and Mediterranean Area, 2006, p.526-530

2006

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effect of Saccharomyces cerevisiae on concentration by dicarboxymide and acylanilide fungicides and pyrethroid insecticides during fermentation

Applied microbiology and biotechnology, 1984-12, Vol.20 (6), p.419-421

1984

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Improved Production of a Spanish-Type Sherry by Using Selected Indigenous Film-Forming Yeasts as Starters

American journal of enology and viticulture, 1983, Vol.34 (4), p.216-220

1983

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preliminary investigation into the effect of Saccharomyces cerevisiae on pesticide concentration during fermentation

European Journal of Applied Microbiology and Biotechnology, 1983, Vol.18 (5), p.323-325

1983

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Interaction between film-forming yeasts and phenolic acids

Journal of fermentation and bioengineering, 1997-01, Vol.83 (3), p.301-304

1997

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Correlation between cell lipid content, gene expression and fermentative behaviour of two Saccharomyces cerevisiae wine strains

Wine quality improvement through the combined utilisation of yeast hulls and Candida zemplinina/Saccharomyces cerevisiae mixed starter cultures

Molecular characterization of lactic acid bacteria from sourdough breads produced in Sardinia (Italy) and multivariate statistical analyses of results

Wine quality improvement through the combined utilisation of yeast hulls and C andida zemplinina / S accharomyces cerevisiae mixed starter cultures: Effect of yeast hulls on mixed wine fermentations

Gas chromatographic ion trap mass spectrometry determination of zoxamide residues in grape, grape processing, and in the fermentation process

Probiotic Preparation Has the Capacity To Hydrolyze Proteins Responsible for Wheat Allergy

Behaviour of Saccharomyces cerevisiae wine strains during adaptation to unfavourable conditions of fermentation on synthetic medium: Cell lipid composition, membrane integrity, viability and fermentative activity

Behavior of a Fenhexamid Photoproduct during the Alcoholic Fermentation of Saccharomyces cerevisiae

Influence of Storage Temperature on Shelf-life of Minimally Processed Cactus Pear Fruits

A genetic study of natural flor strains of Saccharomyces cerevisiae isolated during biological ageing from Sardinian wines

Persistence and Metabolism of Folpet in Grapes and Wine

Wine yeasts and resveratrol content

Quantitative Changes of Some Volatile Components in Vernaccia di Oristano (a Sardinian Sherry-like Wine) during Maturation

Interactions during fermentation between pesticides and oenological yeasts producing H2S and SO2

Cellular fatty acid composition in film-forming strains of two physiological races of Saccharomyces cerevisiae

Identification of killer factor in the yeast genus Metschnikowia

THE INFLUENCE OF INDUSTRIAL DEHYDRATION ON QUALITY OF FIG FRUITS

Yeast and pesticide interaction during aerobic fermentation

effect of Kloeckera apiculata, Saccharomyces cerevisiae and Saccharomyces prostoserdovii on antioidic Nuarimol

Malic acid production and consumption by selected of Saccharomyces cerevisiae under anaerobic and aerobic conditions

Molecular and Enological Characterization of Autochthonous Saccharomyces cerevisiae Strains Isolated from Grape-musts and Wines Cannonau

effect of Saccharomyces cerevisiae on concentration by dicarboxymide and acylanilide fungicides and pyrethroid insecticides during fermentation

Improved Production of a Spanish-Type Sherry by Using Selected Indigenous Film-Forming Yeasts as Starters

preliminary investigation into the effect of Saccharomyces cerevisiae on pesticide concentration during fermentation

Interaction between film-forming yeasts and phenolic acids

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