BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

190 related articles for article (PubMed ID: 25475330)

  • 1. Outlining a selection procedure for Saccharomyces cerevisiae isolated from grape marc to improve fermentation process and distillate quality.
    Bovo B; Carlot M; Fontana F; Lombardi A; Soligo S; Giacomini A; Corich V
    Food Microbiol; 2015 Apr; 46():573-581. PubMed ID: 25475330
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Exploring the use of Saccharomyces cerevisiae commercial strain and Saccharomycodes ludwigii natural isolate for grape marc fermentation to improve sensory properties of spirits.
    Bovo B; Carlot M; Lombardi A; Lomolino G; Lante A; Giacomini A; Corich V
    Food Microbiol; 2014 Aug; 41():33-41. PubMed ID: 24750811
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Acidification of grape marc for alcoholic beverage production: effects on indigenous microflora and aroma profile after distillation.
    Bovo B; Nardi T; Fontana F; Carlot M; Giacomini A; Corich V
    Int J Food Microbiol; 2012 Jan; 152(3):100-6. PubMed ID: 22056624
    [TBL] [Abstract][Full Text] [Related]  

  • 4. The Different Physical and Chemical Composition of Grape Juice and Marc Influence Saccharomyces cerevisiae Strains Distribution During Fermentation.
    Bovo B; Nadai C; Lemos Junior WJF; Carlot M; Giacomini A; Corich V
    J Food Sci; 2018 Aug; 83(8):2191-2196. PubMed ID: 30028508
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Diversity of Saccharomyces cerevisiae yeasts associated to spontaneously fermenting grapes from an Italian "heroic vine-growing area".
    Capece A; Romaniello R; Siesto G; Romano P
    Food Microbiol; 2012 Sep; 31(2):159-66. PubMed ID: 22608219
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Yeast population dynamics during pilot-scale storage of grape marcs for the production of Grappa, a traditional Italian alcoholic beverage.
    Bovo B; Andrighetto C; Carlot M; Corich V; Lombardi A; Giacomini A
    Int J Food Microbiol; 2009 Feb; 129(3):221-8. PubMed ID: 19136177
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effects of grape marcs acidification treatment on the evolution of indigenous yeast populations during the production of grappa.
    Bovo B; Giacomini A; Corich V
    J Appl Microbiol; 2011 Aug; 111(2):382-8. PubMed ID: 21615635
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Aptitude of Saccharomyces yeasts to ferment unripe grapes harvested during cluster thinning for reducing alcohol content of wine.
    Bovo B; Nadai C; Vendramini C; Fernandes Lemos Junior WJ; Carlot M; Skelin A; Giacomini A; Corich V
    Int J Food Microbiol; 2016 Nov; 236():56-64. PubMed ID: 27447926
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Outlining a future for non-Saccharomyces yeasts: selection of putative spoilage wine strains to be used in association with Saccharomyces cerevisiae for grape juice fermentation.
    Domizio P; Romani C; Lencioni L; Comitini F; Gobbi M; Mannazzu I; Ciani M
    Int J Food Microbiol; 2011 Jun; 147(3):170-80. PubMed ID: 21531033
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Fermentation behaviour and volatile compound production by agave and grape must yeasts in high sugar Agave tequilana and grape must fermentations.
    Arrizon J; Fiore C; Acosta G; Romano P; Gschaedler A
    Antonie Van Leeuwenhoek; 2006 Jan; 89(1):181-9. PubMed ID: 16534541
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effect of sequential fermentations and grape cultivars on volatile compounds and sensory profiles of Danish wines.
    Liu J; Arneborg N; Toldam-Andersen TB; Petersen MA; Bredie WL
    J Sci Food Agric; 2017 Aug; 97(11):3594-3602. PubMed ID: 28098345
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Study of beta-glucosidase production by wine-related yeasts during alcoholic fermentation. A new rapid fluorimetric method to determine enzymatic activity.
    Fia G; Giovani G; Rosi I
    J Appl Microbiol; 2005; 99(3):509-17. PubMed ID: 16108792
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Increased flavour diversity of Chardonnay wines by spontaneous fermentation and co-fermentation with Hanseniaspora vineae.
    Medina K; Boido E; Fariña L; Gioia O; Gomez ME; Barquet M; Gaggero C; Dellacassa E; Carrau F
    Food Chem; 2013 Dec; 141(3):2513-21. PubMed ID: 23870989
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Technological properties of Lactobacillus plantarum strains isolated from grape must fermentation.
    Berbegal C; Peña N; Russo P; Grieco F; Pardo I; Ferrer S; Spano G; Capozzi V
    Food Microbiol; 2016 Aug; 57():187-94. PubMed ID: 27052718
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Biodiversity, dynamics and ecology of bacterial community during grape marc storage for the production of grappa.
    Maragkoudakis PA; Nardi T; Bovo B; D'Andrea M; Howell KS; Giacomini A; Corich V
    Int J Food Microbiol; 2013 Mar; 162(2):143-51. PubMed ID: 23416549
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effects of distillation system and yeast strain on the aroma profile of Albariño (Vitis vinifera L.) grape pomace spirits.
    Arrieta-Garay Y; Blanco P; López-Vázquez C; Rodríguez-Bencomo JJ; Pérez-Correa JR; López F; Orriols I
    J Agric Food Chem; 2014 Oct; 62(43):10552-60. PubMed ID: 25307564
    [TBL] [Abstract][Full Text] [Related]  

  • 17. A Focus on Quality and Safety Traits of Saccharomyces cerevisiae Isolated from Uva di Troia Grape Variety.
    Petruzzi L; Bevilacqua A; Corbo MR; Speranza B; Capozzi V; Sinigaglia M
    J Food Sci; 2017 Jan; 82(1):124-133. PubMed ID: 27871123
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation: a strategy to enhance acidity and improve the overall quality of wine.
    Gobbi M; Comitini F; Domizio P; Romani C; Lencioni L; Mannazzu I; Ciani M
    Food Microbiol; 2013 Apr; 33(2):271-81. PubMed ID: 23200661
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Controlling grape must fermentation in early winemaking phases: the role of electrochemical treatment.
    Lustrato G; Alfano G; Belli C; Grazia L; Iorizzo M; Maiuro L; Massarella F; Zanardini E; Ranalli G
    J Appl Microbiol; 2003; 95(5):1087-95. PubMed ID: 14633038
    [TBL] [Abstract][Full Text] [Related]  

  • 20. The vinification of partially dried grapes: a comparative fermentation study of Saccharomyces cerevisiae strains under high sugar stress.
    Malacrinò P; Tosi E; Caramia G; Prisco R; Zapparoli G
    Lett Appl Microbiol; 2005; 40(6):466-72. PubMed ID: 15892744
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 10.