Suchergebnisse - "Tufariello, Maria"

PubPharm (7)

1

Yeast Starter Culture Identification to Produce of Red Wines with Enhanced Antioxidant Content

enthalten in: Foods (Basel, Switzerland) | 2024

von Romano, G. | Taurino, M. | Gerardi, C. | +3

2

Validation of a Standard Protocol to Assess the Fermentative and Chemical Properties of Saccharomyces cerevisiae Wine Strains

enthalten in: Frontiers in microbiology | 2022

von Romano, P. | Siesto, G. | Capece, A. | +30

3

Effect of Co-Inoculation of Candida zemplinina, Saccharomyces cerevisiae and Lactobacillus plantarum for the Industrial Production of Negroamaro Wine in Apulia (Southern Italy)

enthalten in: Microorganisms | 2020

von Tufariello, M. | Capozzi, V. | Spano, G. | +4

4

A Metagenomic-Based Approach for the Characterization of Bacterial Diversity Associated with Spontaneous Malolactic Fermentations in Wine

enthalten in: International journal of molecular sciences | 2019

von Berbegal, C. | Borruso, L. | Fragasso, M. | +5

5

Selection of indigenous yeast strains for the production of sparkling wines from native Apulian grape varieties

enthalten in: International journal of food microbiology | 2018

von Garofalo, C. | Berbegal, C. | Grieco, F. | +3

6

The Oenological Potential of Hanseniaspora uvarum in Simultaneous and Sequential Co-fermentation with Saccharomyces cerevisiae for Industrial Wine Production

enthalten in: Frontiers in microbiology | 2016

von Tristezza, M. | Tufariello, M. | Capozzi, V. | +3

7

Simultaneous Alcoholic and Malolactic Fermentations by Saccharomyces cerevisiae and Oenococcus oeni Cells Co-immobilized in Alginate Beads

enthalten in: Frontiers in microbiology | 2016

von Bleve, G. | Tufariello, M. | Vetrano, C. | +2

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