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Pubblicazioni
FERMENTATION
Rivista
Codice:
E244360
ISSN:
2311-5637
Dati Generali
Dati Generali
Pubblicazioni (13)
Pulisci
Ordina Pubblicazioni:
ascendente
decrescente
Assessment of microbiological quality and physicochemical parameters of fruhe made by Ovine and Goat Milk: A sardinian (Italy) cheese
Articolo
Exploring the Biodiversity of Red Yeasts for In Vitro and In Vivo Phenotypes Relevant to Agri-Food-Related Processes
Articolo
Fermented Milk Produced with Goat Milk Enriched with PUFA Omega-3 by Supplementation of Diet with Extruded Linseed
Articolo
Fruit Beer with the Bisucciu Sardinian Apricot Cultivar (Prunus armeniaca L.): A Technological and Analytical Approach
Articolo
Fruit Microbial Communities of the Bisucciu Sardinian Apricot Cultivar (Prunus armeniaca L.) as a Reservoir of New Brewing Starter Strains
Articolo
Goat Milk with Different Alpha-s1 Casein Genotype (CSN1S1) Fermented by Selected Lactobacillus paracasei as Potential Functional Food
Articolo
Microbial biocontrol as an alternative to synthetic fungicides: Boundaries between pre-and postharvest applications on vegetables and fruits
Articolo
Microbiota of fermented beverages
Recensione
Pilot scale fermentations of Sangiovese: an overview on the impact of Saccharomyces and Non-Saccharomyces wine yeasts.
Articolo
Schizosaccharomyces japonicus: A Polysaccharide-Overproducing Yeast to Be Used in Winemaking
Articolo
Selection of Saccharomyces cerevisiae Starter Strain for Merwah Wine
Articolo
Transcriptomic Response of Saccharomyces cerevisiae during Fermentation under Oleic Acid and Ergosterol Depletion
Articolo
Yeast Metabolism and Its Exploitation in Emerging Winemaking Trends: From Sulfite Tolerance to Sulfite Reduction
Articolo
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