Sfoglia per SSD
Visual Evidence of Horizontal Gene Transfer between Plants and Bacteria in the Phytosphere of Transplastomic Tobacco
2009 A. Pontiroli, A. Rizzi, P. Simonet, D. Daffonchio, T.M. Vogel, J.M. Monier
Volatile profile of white wines fermented with sequential inoculation of Starmerella bacillaris and Saccharomyces cerevisiae
2018 V. Englezos, K. Rantsiou, F. Cravero, F. Torchio, M. Pollon, D. Fracassetti, A. Ortiz-Julien, V. Gerbi, L. Rolle, L. Cocolin
A volatilomic approach to test the technological characteristics of Zymomonas mobilis in baker’s yeast-free leavened dough
2019 L. Nissen, A. Musatti, C. Picozzi, M. Rollini, R. Foschino, A. Gianotti
Wastewater from textile digital printing as a substrate for microalgal growth and valorization
2023 F. Marazzi, R. Fornaroli, E. Clagnan, L. Brusetti, E. Ficara, M. Bellucci, V. Mezzanotte
Water activity in subaerial microbial biofilms on stone monuments
2023 A. Tenore, Y. Wu, J. Jacob, D. Bittermann, F. Villa, B. Buttaro, I. Klapper
Weissella cibaria riboflavin-overproducing and dextran-producing strains useful for the development of functional bread
2022 A.M. Hernández-Alcántara, R. Chiva, M.L. Mohedano, P. Russo, J.Á. Ruiz-Masó, G. Del Solar, G. Spano, M. Tamame, P. López
What does it happen when a bacteriophage infects a sourdough microbial population?
2006 R.C. Foschino, E. Angiolini, C. Picozzi
What lies on macroalgal surface: diversity of polysaccharide degraders in culturable epiphytic bacteria
2022 M. Barbato, V.F. Vacchini, A.H. Engelen, G. Patania, F. Mapelli, S. Borin, E.S. Crotti
Wheat Bran Sourdough as a Functional Ingredient
2012 F. Manini, M. Brasca, F. Dal Bello, M. Decimo, L. Quaglia, D. Erba, M.C. Casiraghi
Why do grape-based fruit wines could be “super” magic?
2018 D. Fracassetti, P. Bottelli, O. Corona, R.C. Foschino, I. Vigentini
Wild grape-associated yeasts as a promising strategy of biocontrol against Vitis vinifera fungal pathogens
2017 G. CORDERO-BUESO, N. Mangieri, R. Foschino, D. Maghradze, J. Cantoral, I. Vigentini
Wild grape-associated yeasts as promising biocontrol agents against Vitis vinifera fungal pathogens
2017 G. Cordero-Bueso, N. Mangieri, D. Maghradze, R. Foschino, F. Valdetara, J.M. Cantoral, I. Vigentini
Wine industry’s attitude towards oenological yeasts : Italy as a case study
2020 D. Fracassetti, S. Massaglia, A. Viberti, G. Motta, R. Foschino, I. Vigentini
Yeast contribution to melatonin, melatonin isomers and tryptophan ethyl ester during alcoholic fermentation of grape musts
2015 I. Vigentini, C. Gardana, D. Fracassetti, M. Gabrielli, R. Foschino, P. Simonetti, A. Tirelli, M. Iriti
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
Yeast selection for the production of novel “mixed-fruit wines”
2016 F. Valdetara, D. Fracassetti, P. Bottelli, R. Foschino, I. Vigentini
Yeast-Free Doughs by Zymomonas mobilis: Evaluation of Technological and Fermentation Performances by Using a Metabolomic Approach
2020 L. Nissen, M. Rollini, C. Picozzi, A. Musatti, R. Foschino, A. Gianotti
Yeasts against grape pathogenic fungi: a sustainable alternative to agrochemicals
2023 T. Maghradze, A. Di Canito, D. Fracassetti, R. Foschino, I. Vigentini
Yeasts for the sustainability in viticulture and oenology : the “YesVite” Project
2014 I. Vigentini, C. Compagno, O. Failla, R. Foschino, G. Cardinali, L. Corte, C. Pelliccia, L. Roscini, J. Piskur, O.P. Ishchuk, U. Petrovic, J. Kokosar, M. Brloznik, A.A. Caudy, F.P. Roth, F. Bauer, F, B. Divol, M. Du Toit, E. Setati, D. Maghradze, E. Abashidze, R. Chipashvili
Yogurt in the diet of the elderly: a preliminary investigation into its effect on the gut ecosystem and lipid metabolism
2002 E. Canzi, M.C. Casiraghi, R. Zanchi, R. Gandolfi, A. Ferrari, F. Brighenti, R. Bosia, A. Crippa, P. Maestri, R. Vesely, B. Bianchi Salvadori
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