Sfoglia per Autore
Gluten-free bread. I. Development of a gluten-free sourdough
2013 M. Mariotti, C. Cappa, C. Picozzi, R. Foschino, M. Lucisano
The way from a wheat- to a gluten free-sourdough up to gluten free breads
2013 M. Mariotti, C. Cappa, C. Picozzi, B. Tedesco, L. Fongaro, A. Moles, A. Moretti, I. Vigentini, R.C. Foschino, M. Lucisano
Assessment of the Brettanomyces bruxellensis metabolome during sulphur dioxide exposure
2013 I. Vigentini, L.C.M. Joseph, C. Picozzi, R. Foschino, L.F. Bisson
Candida milleri species reveals intraspecific genetic and metabolic polymorphisms
2014 I. Vigentini, D. Antoniani, L. Roscini, A. Comasio, S. Galafassi, C. Picozzi, L. Corte, C. Compagno, F.D. Bello, G. Cardinali, R. Foschino
Near and Mid Infrared Spectroscopy to detect malolactic biotransformation of Oenococcus oeni in wine-model
2014 I. Vigentini, S. Grassi, N. Sinelli, V. Di Egidio, C. Picozzi, R. Foschino, E. Casiraghi
Dynamics of Saccharomyces cerevisiae populations in controlled and spontaneous fermentations for Franciacorta D.O.C.G. base wine production
2014 I. Vigentini, V. Fabrizio, M. Faccincani, C. Picozzi, A. Comasio, R. Foschino
Near and mid Infrared spectroscopy to detect malolactic biotransformation of oenococcus oeni in a wine-model
2014 I. Vigentini, S. Grassi, N. Sinelli, V. Di Egidio, C. Picozzi, R. Foschino, E. Casiraghi
The vintage effect overcomes the terroir effect : a three years survey on the wine yeast biodiversity in Franciacorta and Oltrepò Pavese, two Northern Italian vine-growing areas
2015 I. Vigentini, G. De Lorenzis, V. Fabrizio, F. Valdetara, M. Faccincani, C.A. Panont, C. Picozzi, S.A. Imazio, O. Failla, R. Foschino
Heat inactivation of wine spoilage yeast Dekkera bruxellensis by hot water treatment
2015 V. Fabrizio, I. Vigentini, N. Parisi, C. Picozzi, C. Compagno, R. Foschino
Yeast DNA recovery during the secondary fermentation step of Lombardy sparkling wines produced by Champenoise method
2015 R. Foschino, G. De Lorenzis, V. Fabrizio, C. Picozzi, S. Imazio, O. Failla, I. Vigentini
Phage-mediated transfer of a dextranase gene in Lactobacillus sanfranciscensis and characterization of the enzyme
2015 C. Picozzi, D. Meissner, M. Chierici, M.A. Ehrmann, I. Vigentini, R. Foschino, R.F. Vogel
Effect of the leavening agents on gluten free bread staling
2015 C. Cappa, M. Mariotti, R. Foschino, C. Picozzi, I. Vigentini, M. Lucisano
Effect of chemical acidification on gluten free bread characteristics
2015 C. Cappa, A. Carbonara, M. Mariotti, C. Picozzi, M. Lucisano
Development of a Type I gluten-free sourdough
2016 C. Picozzi, M. Mariotti, C. Cappa, B. Tedesco, I. Vigentini, R. Foschino, M. Lucisano
Strain diversity of pseudomonas fluorescens group with potential blue pigment phenotype isolated from dairy products
2016 M. Chierici, C. Picozzi, M.G. La Spina, C. Orsi, I. Vigentini, V. Zambrini, R. Foschino
Development of a droplet digital polymerase chain reaction for rapid and simultaneous identification of common foodborne pathogens in soft cheese
2016 P. Cremonesi, C. Cortimiglia, C. Picozzi, G. Minozzi, M. Malvisi, M. Luini, B. Castiglioni
Characterization of malolactic bacteria isolated from Aosta Valley wines and evidence of psychrotrophy in some strains
2016 I. Vigentini, A. Praz, D. Domeneghetti, S. Zenato, C. Picozzi, A. Barmaz, R. Foschino
Unconventional bacterial association for dough leavening
2016 A. Musatti, C. Mapelli, R. Foschino, C. Picozzi, M. Rollini
Genotypic Characterization and Biofilm Formation of Shiga-toxin producing Escherichia coli
2017 C. Picozzi, D. Antoniani, I. Vigentini, R. Foschino
Compressed Yeast and Type I Gluten-Free Sourdough in Gluten-Free Breadmaking
2017 M. Mariotti, C. Cappa, C. Picozzi, B. Tedesco, L. Fongaro, M. Lucisano
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