Hasil Pencarian - Simona Guerrini

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  1. 1
    Influence of Cryoextraction and Cold Pre-Fermentative Maceration on the Yeast Microbiota and the Volatile Compounds Profile of Sangiovese Wine

    Influence of Cryoextraction and Cold Pre-Fermentative Maceration on the Yeast Microbiota and the Volatile Compounds Profile of Sangiovese Wine oleh Simona Guerrini, Viola Galli, Silvia Mangani, Lisa Granchi

    Diterbitkan 2024-03-01
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  2. 2
    Extra Virgin Olive Oil Quality as Affected by Yeast Species Occurring in the Extraction Process

    Extra Virgin Olive Oil Quality as Affected by Yeast Species Occurring in the Extraction Process oleh Simona Guerrini, Eleonora Mari, Damiano Barbato, Lisa Granchi

    Diterbitkan 2019-10-01
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  3. 3
    The Biodiversity of <i>Saccharomyces cerevisiae</i> in Spontaneous Wine Fermentation: The Occurrence and Persistence of Winery-Strains

    The Biodiversity of <i>Saccharomyces cerevisiae</i> in Spontaneous Wine Fermentation: The Occurrence and Persistence of Winery-Strains oleh Lisa Granchi, Donatella Ganucci, Giacomo Buscioni, Silvia Mangani, Simona Guerrini

    Diterbitkan 2019-09-01
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  4. 4
    Selection of Yeast and Lactic Acid Bacteria Strains, Isolated from Spontaneous Raw Milk Fermentation, for the Production of a Potential Probiotic Fermented Milk

    Selection of Yeast and Lactic Acid Bacteria Strains, Isolated from Spontaneous Raw Milk Fermentation, for the Production of a Potential Probiotic Fermented Milk oleh Viola Galli, Manuel Venturi, Eleonora Mari, Simona Guerrini, Lisa Granchi

    Diterbitkan 2022-08-01
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  5. 5
    Quantifying the Effects of Ethanol and Temperature on the Fitness Advantage of Predominant Saccharomyces cerevisiae Strains Occurring in Spontaneous Wine Fermentations

    Quantifying the Effects of Ethanol and Temperature on the Fitness Advantage of Predominant Saccharomyces cerevisiae Strains Occurring in Spontaneous Wine Fermentations oleh Donatella Ganucci, Simona Guerrini, Silvia Mangani, Massimo Vincenzini, Lisa Granchi

    Diterbitkan 2018-07-01
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  6. 6
    Use of Selected Lactobacilli to Increase γ-Aminobutyric Acid (GABA) Content in Sourdough Bread Enriched with Amaranth Flour

    Use of Selected Lactobacilli to Increase γ-Aminobutyric Acid (GABA) Content in Sourdough Bread Enriched with Amaranth Flour oleh Manuel Venturi, Viola Galli, Niccolò Pini, Simona Guerrini, Lisa Granchi

    Diterbitkan 2019-06-01
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  7. 7
    Impact of Saccharomyces cerevisiae Strains on Health-Promoting Compounds in Wine

    Impact of Saccharomyces cerevisiae Strains on Health-Promoting Compounds in Wine oleh Simona Guerrini, Silvia Mangani, Yuri Romboli, Simone Luti, Luigia Pazzagli, Lisa Granchi

    Diterbitkan 2018-04-01
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  8. 8
    Exploitation of Selected Sourdough <i>Saccharomyces cerevisiae</i> Strains for the Production of a Craft Raspberry Fruit Beer

    Exploitation of Selected Sourdough <i>Saccharomyces cerevisiae</i> Strains for the Production of a Craft Raspberry Fruit Beer oleh Viola Galli, Manuel Venturi, Simona Guerrini, Silvia Mangani, Damiano Barbato, Gianni Vallesi, Lisa Granchi

    Diterbitkan 2023-09-01
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  9. 9
    Antioxidant Properties of Sourdoughs Made with Whole Grain Flours of Hull-Less Barley or Conventional and Pigmented Wheat and by Selected Lactobacilli Strains

    Antioxidant Properties of Sourdoughs Made with Whole Grain Flours of Hull-Less Barley or Conventional and Pigmented Wheat and by Selected Lactobacilli Strains oleh Viola Galli, Manuel Venturi, Simona Guerrini, Massimo Blandino, Simone Luti, Luigia Pazzagli, Lisa Granchi

    Diterbitkan 2020-05-01
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  10. 10
    Utilization of the AIRMIXING M.I.™ System in Producing Red Wine without Added Sulphites

    Utilization of the AIRMIXING M.I.™ System in Producing Red Wine without Added Sulphites oleh Simona Guerrini, Damiano Barbato, Silvia Mangani, Eleonora Mari, Giacomo Buscioni, Donatella Ganucci, Viola Galli, Lisa Granchi

    Diterbitkan 2023-09-01
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  11. 11
    Management of in-Amphora “Trebbiano Toscano” Wine Production: Selection of Indigenous <i>Saccharomyces cerevisiae</i> Strains and Influence on the Phenolic and Sensory Profile

    Management of in-Amphora “Trebbiano Toscano” Wine Production: Selection of Indigenous <i>Saccharomyces cerevisiae</i> Strains and Influence on the Phenolic and Sensory Profile oleh Simona Guerrini, Damiano Barbato, Silvia Mangani, Donatella Ganucci, Giacomo Buscioni, Viola Galli, Andrea Triossi, Lisa Granchi

    Diterbitkan 2023-06-01
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  12. 12
    Selection of Indigenous <i>Saccharomyces cerevisiae</i> Strains and Exploitation of a Pilot-Plant to Produce Fresh Yeast Starter Cultures in a Winery

    Selection of Indigenous <i>Saccharomyces cerevisiae</i> Strains and Exploitation of a Pilot-Plant to Produce Fresh Yeast Starter Cultures in a Winery oleh Simona Guerrini, Damiano Barbato, Lorenzo Guerrini, Eleonora Mari, Giacomo Buscioni, Silvia Mangani, Yuri Romboli, Viola Galli, Alessandro Parenti, Lisa Granchi

    Diterbitkan 2021-06-01
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