Hasil Pencarian - Roberto Larcher

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  1. 1
    Impact of different temperature profiles on simultaneous yeast and bacteria fermentation

    Impact of different temperature profiles on simultaneous yeast and bacteria fermentation oleh Raffaele Guzzon, Tomas Roman, Roberto Larcher

    Diterbitkan 2020-06-01
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  2. 2
    Stable Isotope Ratio Analysis for the Authentication of Natural Antioxidant Curcuminoids from <i>Curcuma longa</i> (Turmeric)

    Stable Isotope Ratio Analysis for the Authentication of Natural Antioxidant Curcuminoids from <i>Curcuma longa</i> (Turmeric) oleh Matteo Perini, Silvia Pianezze, Luca Ziller, Roberto Larcher, Roberto Pace

    Diterbitkan 2023-02-01
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  3. 3
    Un portale webGIS a supporto della viticoltura

    Un portale webGIS a supporto della viticoltura oleh Luca Delluchi, Roberto Zorer, Mario Malacarne, Roberto Larcher, Fabrizio Marinconz

    Diterbitkan 2009-03-01
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  4. 4
    Elemental and Isotopic Characterization of Tobacco from Umbria

    Elemental and Isotopic Characterization of Tobacco from Umbria oleh Luana Bontempo, Daniela Bertoldi, Pietro Franceschi, Fabio Rossi, Roberto Larcher

    Diterbitkan 2021-03-01
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  5. 5
    Un portale webGIS a supporto della viticoltura

    Un portale webGIS a supporto della viticoltura oleh Luca Delluchi, Roberto Zorer, Mario Malacarne, Roberto Larcher, Fabrizio Marinconz

    Diterbitkan 2009-03-01
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  6. 6
    Authentication and Geographical Characterisation of Italian Grape Musts through Glucose and Fructose Carbon Isotopic Ratios Determined by LC-IRMS

    Authentication and Geographical Characterisation of Italian Grape Musts through Glucose and Fructose Carbon Isotopic Ratios Determined by LC-IRMS oleh Matteo Perini, Silvia Pianezze, Katia Guardini, Letizia Allari, Roberto Larcher

    Diterbitkan 2023-02-01
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  7. 7
    Stable Isotope Ratio Analysis for Authentication of Natural Antioxidant Cannabidiol (CBD) from <i>Cannabis sativa</i>

    Stable Isotope Ratio Analysis for Authentication of Natural Antioxidant Cannabidiol (CBD) from <i>Cannabis sativa</i> oleh Matteo Perini, Alessio Gaggiotti, Silvia Pianezze, Luca Ziller, Roberto Larcher

    Diterbitkan 2023-07-01
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  8. 8
    Ethyl carbamate formation in sub-optimal wine storage conditions and influence of the yeast starter

    Ethyl carbamate formation in sub-optimal wine storage conditions and influence of the yeast starter oleh Roberto Larcher, Sergio Moser, Ainhoa Usua Menolli, Loris Tonidandel, Giorgio Nicolini

    Diterbitkan 2013-03-01
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  9. 9
    Chemical elemental distribution and soil DNA fingerprints provide the critical evidence in murder case investigation.

    Chemical elemental distribution and soil DNA fingerprints provide the critical evidence in murder case investigation. oleh Giuseppe Concheri, Daniela Bertoldi, Elisa Polone, Stefan Otto, Roberto Larcher, Andrea Squartini

    Diterbitkan 2011-01-01
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  10. 10
    Use of non-<i>Saccharomyces</i> yeasts in the <i>pris de mousse</i> of Lambrusco. Microbial evolution through alcoholic fermentation and effect on wine volatile profile

    Use of non-<i>Saccharomyces</i> yeasts in the <i>pris de mousse</i> of Lambrusco. Microbial evolution through alcoholic fermentation and effect on wine volatile profile oleh Raffaele, Mauro Paolini, Mario Malacarne, Tomas Roman, Vincenzo Naselli, Nicola Francesca, Roberto Larcher

    Diterbitkan 2024-07-01
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  11. 11
    <i>Myo</i>-Inositol, <i>Scyllo</i>-Inositol, and Other Minor Carbohydrates as Authenticity Markers for the Control of Italian Bulk, Concentrate, and Rectified Grape Must

    <i>Myo</i>-Inositol, <i>Scyllo</i>-Inositol, and Other Minor Carbohydrates as Authenticity Markers for the Control of Italian Bulk, Concentrate, and Rectified Grape Must oleh Mauro Paolini, Matteo Perini, Letizia Allari, Loris Tonidandel, Fabio Finato, Katia Guardini, Roberto Larcher

    Diterbitkan 2023-04-01
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  12. 12
    Impact of forest disturbance on microarthropod communities depends on underlying ecological gradients and species traits

    Impact of forest disturbance on microarthropod communities depends on underlying ecological gradients and species traits oleh Davide Nardi, Diego Fontaneto, Matteo Girardi, Isaac Chini, Daniela Bertoldi, Roberto Larcher, Cristiano Vernesi

    Diterbitkan 2023-10-01
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  13. 13
    Evidence of the Possible Interaction between Ultrasound and Thiol Precursors

    Evidence of the Possible Interaction between Ultrasound and Thiol Precursors oleh Tomas Roman, Loris Tonidandel, Giorgio Nicolini, Elisabetta Bellantuono, Laura Barp, Roberto Larcher, Emilio Celotti

    Diterbitkan 2020-01-01
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  14. 14
    Production of Naturally γ-Aminobutyric Acid-Enriched Cheese Using the Dairy Strains Streptococcus thermophilus 84C and Lactobacillus brevis DSM 32386

    Production of Naturally γ-Aminobutyric Acid-Enriched Cheese Using the Dairy Strains Streptococcus thermophilus 84C and Lactobacillus brevis DSM 32386 oleh Ilaria Carafa, Giorgia Stocco, Tiziana Nardin, Roberto Larcher, Giovanni Bittante, Kieran Tuohy, Elena Franciosi

    Diterbitkan 2019-02-01
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  15. 15
    Impact of using yeast derivatives on the development of atypical aging in wines

    Impact of using yeast derivatives on the development of atypical aging in wines oleh Simone Delaiti, Italy Italy, Stefano Pedò, Roberto Larcher, Adelaide Gallo, Nicola Cappello, Tomas Roman

    Diterbitkan 2024-06-01
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  16. 16
    Bacterial Complexity of Traditional Mountain Butter Is Affected by the Malga-Farm of Production

    Bacterial Complexity of Traditional Mountain Butter Is Affected by the Malga-Farm of Production oleh Silvia Schiavon, Mauro Paolini, Raffaele Guzzon, Andrea Mancini, Roberto Larcher, Tomas Roman Villegas, Elena Franciosi

    Diterbitkan 2021-12-01
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  17. 17
    Stable Isotope Ratios of Herbs and Spices Commonly Used as Herbal Infusions in the Italian Market

    Stable Isotope Ratios of Herbs and Spices Commonly Used as Herbal Infusions in the Italian Market oleh Purna K. Khatri, Roberto Larcher, Federica Camin, Luca Ziller, Agostino Tonon, Tiziana Nardin, Luana Bontempo

    Diterbitkan 2021-04-01
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  18. 18
    Improvement of Caciotta-like cheese nutritional value by means of enrichment with blackcurrant (Ribes nigrum) and Cornelian cherry (Cornus mas)

    Improvement of Caciotta-like cheese nutritional value by means of enrichment with blackcurrant (Ribes nigrum) and Cornelian cherry (Cornus mas) oleh Jonas Andersen, Maddalena Bosetti, Andrea Mancini, Pavel Solovyev, Tiziana Nardin, Luana Bontempo, Roberto Larcher, Elena Franciosi

    Diterbitkan 2023-02-01
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  19. 19
    Aroma Features of <i>Hanseniaspora vineae</i> Hv205 Wines in Sequential and Co-Inoculation Strategies

    Aroma Features of <i>Hanseniaspora vineae</i> Hv205 Wines in Sequential and Co-Inoculation Strategies oleh Adelaide Gallo, Tomas Roman, Mauro Paolini, Nicola Cappello, Raffaele Guzzon, Francisco Carrau, Rémi Schneider, Roberto Larcher

    Diterbitkan 2024-03-01
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  20. 20
    Multiple Technology Approach Based on Stable Isotope Ratio Analysis, Fourier Transform Infrared Spectrometry and Thermogravimetric Analysis to Ensure the Fungal Origin of the Chitosan

    Multiple Technology Approach Based on Stable Isotope Ratio Analysis, Fourier Transform Infrared Spectrometry and Thermogravimetric Analysis to Ensure the Fungal Origin of the Chito... oleh Elodie Claverie, Matteo Perini, Rob C. A. Onderwater, Silvia Pianezze, Roberto Larcher, Stéphanie Roosa, Bopha Yada, Ruddy Wattiez

    Diterbitkan 2023-05-01
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