Zobrazeno 1 - 10
of 25
pro vyhledávání: '"Rossana Romaniello"'
Publikováno v:
Frontiers in Microbiology, Vol 8 (2018)
Copper is widely used in agriculture as a traditional fungicide in organic farming to control downy mildew on grapes, consequently it is possible to find this metal during all stages of the vinification process. Low amounts of copper play a key role
Externí odkaz:
https://doaj.org/article/0ee8a91c241744fa8f4dc49058bae80e
Autor:
Mariantonietta Succi, Patrizio Tremonte, Gianfranco Pannella, Luca Tipaldi, Autilia Cozzolino, Rossana Romaniello, Elena Sorrentino, Raffaele Coppola
Publikováno v:
Frontiers in Microbiology, Vol 8 (2017)
In our study, we dwelled upon combinations of lactobacilli/prebiotics, considering four different strains belonging to the Lactobacillus rhamnosus species, including Lactobacillus rhamnosus GG (LGG), and different prebiotics often found in commercial
Externí odkaz:
https://doaj.org/article/8c9f7bb1a7ec481faa14ff26672348ad
Autor:
Angela Capece, Rocchina Pietrafesa, Gabriella Siesto, Rossana Romaniello, Nicola Condelli, Patrizia Romano
Publikováno v:
Fermentation, Vol 5, Iss 4, p 87 (2019)
Wine production by inoculated fermentation with commercial Saccharomyces cerevisiae strains is an ordinary practice in modern winemaking in order to assure the final quality of wine, although this procedure results in the production of highly homogen
Externí odkaz:
https://doaj.org/article/8178960fca9d4cdbb396bfe299c35ea7
Publikováno v:
Fermentation, Vol 4, Iss 2, p 38 (2018)
The quality of beer relies on the activity of fermenting yeasts, not only for their good fermentation yield-efficiency, but also for their influence on beer aroma, since most of the aromatic compounds are intermediate metabolites and by-products of y
Externí odkaz:
https://doaj.org/article/cc74b9a9e88a4cbea60445eeeb6de834
Autor:
Vittorio Capozzi, Mariagiovanna Fragasso, Rossana Romaniello, Carmen Berbegal, Pasquale Russo, Giuseppe Spano
Publikováno v:
Fermentation, Vol 3, Iss 4, p 49 (2017)
Fermented foods and beverages are a heterogeneous class of products with a relevant worldwide significance for human economy, nutrition and health for millennia. A huge diversity of microorganisms is associated with the enormous variety in terms of r
Externí odkaz:
https://doaj.org/article/d037d499c7d14e5081d7ad48bcc7570c
Autor:
Rossana Romaniello, Gabriella Siesto, Marianna Zambuto, Rocchina Pietrafesa, Angela Capece, Angela Pietrafesa, Patrizia Romano
Publikováno v:
International Journal of Food Microbiology. 284:22-30
In recent years, the awareness of consumers about the impact of food on health is constantly increasing. A high amount of dietary antioxidant intake can be supplied by beverages widely consumed, such as wine, coffee, beer. Recently, an increase in th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b2e3a74a2dc6a9b0127a020468469a96
https://doi.org/10.1016/j.ijfoodmicro.2018.06.028
https://doi.org/10.1016/j.ijfoodmicro.2018.06.028
Autor:
Marianna Zambuto, Rossana Romaniello, Sonia Votta, Angela Capece, Nicoletta Guaragnella, Patrizia Romano
Publikováno v:
Yeast. 34:417-426
During active dry yeast (ADY) production process, cells are exposed to multiple stresses, such as thermal, oxidative and hyperosmotic shock. Previously, by analysing cells in exponential growth phase, we selected an indigenous Saccharomyces cerevisia
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::eefccaf44717aa47f542c6f88a19cb11
https://doi.org/10.1002/yea.3245
https://doi.org/10.1002/yea.3245
Publikováno v:
Fermentation, Vol 4, Iss 2, p 38 (2018)
The quality of beer relies on the activity of fermenting yeasts, not only for their good fermentation yield-efficiency, but also for their influence on beer aroma, since most of the aromatic compounds are intermediate metabolites and by-products of y
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0791923d9cc6720627c35f3fd8c1553c
http://www.mdpi.com/2311-5637/4/2/38
http://www.mdpi.com/2311-5637/4/2/38
Autor:
Carmen Berbegal, Pasquale Russo, Giuseppe Spano, Vittorio Capozzi, Rossana Romaniello, Mariagiovanna Fragasso
Publikováno v:
Fermentation, Vol 3, Iss 4, p 49 (2017)
Fermented foods and beverages are a heterogeneous class of products with a relevant worldwide significance for human economy, nutrition and health for millennia. A huge diversity of microorganisms is associated with the enormous variety in terms of r
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f2d42e34b67661c6e3195a11e31333bd
https://www.mdpi.com/2311-5637/3/4/49
https://www.mdpi.com/2311-5637/3/4/49
Autor:
Autilia Cozzolino, Rossana Romaniello, Gianfranco Pannella, Raffaele Coppola, Mariantonietta Succi, Elena Sorrentino, Luca Tipaldi, Patrizio Tremonte
Publikováno v:
Frontiers in Microbiology, Vol 8 (2017)
In our study, we dwelled upon combinations of lactobacilli/prebiotics, considering four different strains belonging to the Lactobacillus rhamnosus species, including Lactobacillus rhamnosus GG (LGG), and different prebiotics often found in commercial
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e9e440e7f4bcd0bee6442d9c992a0f22
https://doi.org/10.3389/fmicb.2017.01067
https://doi.org/10.3389/fmicb.2017.01067