Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Carmen Maturano"'
Publikováno v:
Drying Technology. 40:2669-2684
Powdered ingredients from maqui wastes were produced and the effect of drying method (air- and freeze-drying) and particle size on physicochemical and bioactive properties was investigated. Among t...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4cf9239b97833fd3f43b3bb8f651c425
https://doi.org/10.1080/07373937.2021.1953521
https://doi.org/10.1080/07373937.2021.1953521
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Growth and metabolism of lactic acid bacteria (LAB) are essential in the fermented foods quality. In fermented beverages like ciders and wines, LAB convert l -malic acid to l -lactic acid during malolactic fermentation (MLF). Other carbon sources as
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2ac5e0826f3062cf98b231c34125599d
https://doi.org/10.1016/b978-0-12-816681-9.00014-x
https://doi.org/10.1016/b978-0-12-816681-9.00014-x
Autor:
Rana Muhammad Aadil, Diana Amorello, J.M. Andrade-Garda, Salvatore Barreca, Marco Bonesi, Monica Butnariu, Alina Butu, Brenda V. Canizo, Raksha Choudhary, Varsha Dhurvey, Leticia B. Escudero, Ioana Feher, C. Fernandez-Lozano, Galina Gayda, M. Gestal-Pose, Mykhailo Gonchar, Andreea Maria Iordache, Halyna Klepach, Sonika Kochhar, Monica R. Loizzo, Rashmi Madhuri, Ghulam Muhammad Madni, Carmen Maturano, Marina Nisnevitch, Santino Orecchio, Konstantina Pasvanka, Santanu Patra, Roberto G. Pellerano, María Belén Pérez, G. Pérez-Caballero, Raffaella Preti, Charalampos Proestos, Ubaid ur Rahman, A.L. Revilla-Vázquez, Ume Roobab, Fabiana María Saguir, Silvia Analía Sajur, María Julieta Savino, Reena Saxena, Prashant K. Sharma, Niharika Sharma, Vincenzo Sicari, Ewa Sikorska, Nataliya Stasyuk, Shelja Tiwari, Rosa Tundis, Alexandros Tzachristas, Rashmi Urkude, Cezara Voica, Rodolfo G. Wuilloud, Xin-An Zeng
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1311172faa01953de44be6d78b2d8419
https://doi.org/10.1016/b978-0-12-816681-9.09990-2
https://doi.org/10.1016/b978-0-12-816681-9.09990-2
Publikováno v:
International Journal of Wine Research. 8:19-28
Fil: Maturano, Ramona del Carmen. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Patagonia Norte. Instituto de Investigacion y Desarrollo en Ingenieria de Procesos, Biotecnologia y Energias Alterna
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a87cf9eea973c65330e8025cb1d7be54
https://doi.org/10.2147/ijwr.s112029
https://doi.org/10.2147/ijwr.s112029
Autor:
Ramona del Carmen Maturano, Adriana Beatriz Simes, Silvana Maria del Monaco, Adriana C. Caballero, Valentin Tassile
Publikováno v:
Advances in Microbiology. :733-744
At present, Argentina does not count with a production of indigenous yeast strains with suitable technological and oenological features to be used in the regional winery industry. Isolation and molecular characterization of these microorganisms and i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c4883c828139e9f9bee08cfca3d78bb9
https://doi.org/10.4236/aim.2016.69072
https://doi.org/10.4236/aim.2016.69072
Autor:
F. M. Saguir, Carmen Maturano
Publikováno v:
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Autochthonous Oenococcus oeni strains (MS9, MS20 and MS46) with good malolactic performance and yielding adequate diacetyl levels, were selected to investigate the effect of synthetic and grape glycosides on bacterial growth, substrate utilization an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::64f430a1a2591ba813d2c73328802fd1
https://doi.org/10.1007/s11274-017-2316-4
https://doi.org/10.1007/s11274-017-2316-4
Autor:
Viviana Andrea Carreño, Ramona del Carmen Maturano, Sebastián Mario Ezequiel Bravo, Yolanda Curilén, Adriana Beatriz Simes, Silvana Maria del Monaco, Adriana C. Caballero
Publikováno v:
Biology and Biotechnology of Patagonian Microorganisms ISBN: 9783319427997
The use of yeast starters indigenous to each winegrowing area is today a worldwide oenological practice aiming to imprint a differential character to the wine. This chapter summarizes the research carried out towards the design and development of ind
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::04aedb7a686415507ee0cc2665bbe8c4
https://doi.org/10.1007/978-3-319-42801-7_16
https://doi.org/10.1007/978-3-319-42801-7_16
Publikováno v:
International Journal of Wine Research, Vol 2009, Iss default, Pp 175-185 (2009)
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
We investigated the dominant lactic acid bacteria (LAB) from grape juice and commencement of malolactic fermentation (MLF) samples of a cellar located in Argentina and assessment of its β-glucosidase activity and butter aroma compounds production. L
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fcd48feb50ed070ea93274ad51de0e44
https://www.dovepress.com/identification-of-dominant-lactic-acid-bacteria-isolated-from-grape-ju-peer-reviewed-article-IJWR
https://www.dovepress.com/identification-of-dominant-lactic-acid-bacteria-isolated-from-grape-ju-peer-reviewed-article-IJWR
Autor:
Luciana del Valle, Rivero1,2 (AUTHOR), Carmen, Maturano3 (AUTHOR), María José, Rodríguez-Vaquero1,2 (AUTHOR), María, Saguir Fabiana1,2 (AUTHOR) fabiana.saguir@fbqf.unt.edu.ar
Publikováno v:
Food Microbiology. Feb2022, Vol. 101, pN.PAG-N.PAG. 1p.