Zobrazeno 1 - 10
of 43
pro vyhledávání: '"Rocchina, Pietrafesa"'
Autor:
Rocchina Pietrafesa, Gabriella Siesto, Maria Tufariello, Lorenzo Palombi, Antonietta Baiano, Carmela Gerardi, Ada Braghieri, Francesco Genovese, Francesco Grieco, Angela Capece
Publikováno v:
Frontiers in Microbiology, Vol 14 (2023)
This study investigated the influence of three Saccharomyces cerevisiae strains, selected from different matrices - CHE-3 (cherry), P4 (sourdough) and TA4-10 (grape must) - on characteristics of Italian Grape Ale (IGA) beers obtained at microbrewery
Externí odkaz:
https://doaj.org/article/f1c39bc2907c4d42b006432426e5b6a9
Autor:
Max Torrellas, Rocchina Pietrafesa, Aroa Ferrer-Pinós, Angela Capece, Emilia Matallana, Agustín Aranda
Publikováno v:
Frontiers in Microbiology, Vol 14 (2023)
The use of non-Saccharomyces yeasts as starters in winemaking has increased exponentially in the last years. For instance, non-conventional yeasts have proven useful for the improvement of the organoleptic profile and biocontrol. Active dry yeast sta
Externí odkaz:
https://doaj.org/article/c893bf4f9d114a45ad4752bda66fb7ab
Autor:
Carmen Tesoro, Maria Assunta Acquavia, Barbara Giussani, Giuliana Bianco, Raffaella Pascale, Filomena Lelario, Rosanna Ciriello, Angela Capece, Rocchina Pietrafesa, Gabriella Siesto, Angela Di Capua
Publikováno v:
Applied Sciences, Vol 13, Iss 7, p 4609 (2023)
For oenological products, most of the intrinsic and extrinsic drivers of perceived quality are associated with specific aromatic profiles. Aromatic diversity has been recognized as a central element in perceived quality as it is able to transmit the
Externí odkaz:
https://doaj.org/article/d67ba3cae0c54352b2e8d258c5712828
Autor:
Patrizia Romano, Gabriella Siesto, Angela Capece, Rocchina Pietrafesa, Rosalba Lanciotti, Francesca Patrignani, Lisa Granchi, Viola Galli, Antonio Bevilacqua, Daniela Campaniello, Giuseppe Spano, Andrea Caridi, Marco Poiana, Roberto Foschino, Ileana Vigentini, Giuseppe Blaiotta, Viviana Corich, Alessio Giacomini, Gianluigi Cardinali, Laura Corte, Annita Toffanin, Monica Agnolucci, Francesca Comitini, Maurizio Ciani, Ilaria Mannazzu, Marilena Budroni, Vasileios Englezos, Kalliopi Rantsiou, Lucilla Iacumin, Giuseppe Comi, Vittorio Capozzi, Francesco Grieco, Maria Tufariello
Publikováno v:
Frontiers in Microbiology, Vol 13 (2022)
This paper reports on a common experiment performed by 17 Research Units of the Italian Group of Microbiology of Vine and Wine (GMVV), which belongs to the Scientific Society SIMTREA, with the aim to validate a protocol for the characterization of wi
Externí odkaz:
https://doaj.org/article/fbaf2c6bd665467eb1d64040c06fa17d
Autor:
Antonio Caporusso, Isabella De Bari, Aristide Giuliano, Federico Liuzzi, Roberto Albergo, Rocchina Pietrafesa, Gabriella Siesto, Assunta Romanelli, Giacobbe Braccio, Angela Capece
Publikováno v:
Fermentation, Vol 9, Iss 2, p 180 (2023)
Microbial lipids are renewable platforms for several applications including biofuels, green chemicals, and nutraceuticals that can be produced from several residual carbon sources. Lignocellulosic biomasses are abundant raw materials for the producti
Externí odkaz:
https://doaj.org/article/e103b463928f485091cc812812e783d5
Autor:
Gabriella Siesto, Maria Rosaria Corbo, Rocchina Pietrafesa, Milena Sinigaglia, Patrizia Romano, Antonio Bevilacqua
Publikováno v:
Foods, Vol 11, Iss 22, p 3587 (2022)
The type and quantity of precursor amino acids present in grape must that are used by wine yeasts affect the organoleptic and health properties of wine. The aim of this work was to conduct a preliminary screening among Saccharomyces and non-Saccharom
Externí odkaz:
https://doaj.org/article/46dc163a7815430c8eac93a8af401969
Autor:
Francesco Tedesco, Gabriella Siesto, Rocchina Pietrafesa, Patrizia Romano, Rosanna Salvia, Carmen Scieuzo, Patrizia Falabella, Angela Capece
Publikováno v:
Beverages, Vol 8, Iss 3, p 58 (2022)
Preservation technologies for winemaking have relied mainly on the addition of sulfur dioxide (SO2), in consequence of the large spectrum of action of this compound, linked to the control of undesirable microorganisms and the prevention of oxidative
Externí odkaz:
https://doaj.org/article/f06c9731841740a7a496772362be3ab5
Autor:
Gabriella Siesto, Rocchina Pietrafesa, Vittoria Infantino, Channmuny Thanh, Ilaria Pappalardo, Patrizia Romano, Angela Capece
Publikováno v:
Foods, Vol 11, Iss 9, p 1342 (2022)
Nowadays, the interest toward products containing probiotics is growing due to their potential health benefits to the host and the research is focusing on search of new probiotic microorganisms. The present work was focused on the characterization of
Externí odkaz:
https://doaj.org/article/67c6664ebf1d48df8006303d966807e1
Autor:
Antonio Caporusso, Isabella De Bari, Federico Liuzzi, Roberto Albergo, Vito Valerio, Egidio Viola, Rocchina Pietrafesa, Gabriella Siesto, Angela Capece
Publikováno v:
Renewable Energy. 202:184-195
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1637294a99b5e9fba463bbc0ffaed28c
https://doi.org/10.1016/j.renene.2022.11.059
https://doi.org/10.1016/j.renene.2022.11.059
Autor:
Nicoletta Guaragnella, Matteo Chiara, Angela Capece, Patrizia Romano, Rocchina Pietrafesa, Gabriella Siesto, Caterina Manzari, Graziano Pesole
Publikováno v:
Frontiers in Microbiology, Vol 11 (2020)
Externí odkaz:
https://doaj.org/article/06b6c807cafc4ca9ab2ca5ab9c29438b