Search Results - "Farris, G.A."

Correlation between cell lipid content, gene expression and fermentative behaviour of two Saccharomyces cerevisiae wine strains by Zara, G, Bardi, L, Belviso, S, Farris, G.A, Zara, S, Budroni, M

“…To verify a possible correlation between cell lipid composition, expression of key genes in lipid metabolism and fermentative behaviour of Saccharomyces…”
Get full text

Wine quality improvement through the combined utilisation of yeast hulls and Candida zemplinina/Saccharomyces cerevisiae mixed starter cultures by Zara, G., Mannazzu, I., Del Caro, A., Budroni, M., Pinna, M.B., Murru, M., Farris, G.A., Zara, S.

“…Background and Aims Interactions between different yeast species used as starters may lead to inconsistent results in mixed fermentations. The aim of this…”
Get full text

Wine quality improvement through the combined utilisation of yeast hulls and C andida zemplinina / S accharomyces cerevisiae mixed starter cultures: Effect of yeast hulls on mixed wine fermentations by Zara, G., Mannazzu, I., Del Caro, A., Budroni, M., Pinna, M.B., Murru, M., Farris, G.A., Zara, S.

Get full text

Molecular characterization of lactic acid bacteria from sourdough breads produced in Sardinia (Italy) and multivariate statistical analyses of results by Catzeddu, Pasquale, Mura, Enrica, Parente, Eugenio, Sanna, Manuela, Farris, Giovanni Antonio

“…The objective of this work was to investigate the structure and diversity of lactic acid bacteria (LAB) communities in sourdough used for the production of…”
Get full text

Gas chromatographic ion trap mass spectrometry determination of zoxamide residues in grape, grape processing, and in the fermentation process by Angioni, Alberto, Garau, Anna, Caboni, Pierluigi, Russo, Maria Teresa, Farris, Giovanni Antonio, Zara, Severino, Cabras, Paolo

“…A gas chromatographic ion-trap mass spectrometry (GC-ITMS) method was developed for the determination of the fungicide zoxamide in grape, must, wine, and…”
Get full text

Probiotic preparation has the capacity to hydrolyze proteins responsible for wheat allergy by De Angelis, Maria, Rizzello, Carlo G, Scala, Enrico, De Simone, Claudio, Farris, Giovanni A, Turrini, Francesco, Gobbetti, Marco

“…This study was aimed at showing the capacity of probiotic VSL#3 to hydrolyze wheat flour allergens. Hydrolysis was investigated either by the use of baker's…”
Get more information

Behaviour of Saccharomyces cerevisiae wine strains during adaptation to unfavourable conditions of fermentation on synthetic medium: Cell lipid composition, membrane integrity, viability and fermentative activity by Mannazzu, I, Angelozzi, D, Belviso, S, Budroni, M, Farris, G.A, Goffrini, P, Lodi, T, Marzona, M, Bardi, L

“…During must fermentation wine strains are exposed to a variety of biotic and abiotic stresses which, when prevailing over the cellular defence systems, can…”
Get full text

Behavior of a Fenhexamid Photoproduct during the Alcoholic Fermentation of Saccharomyces cerevisiae by Cabras, Paolo, Farris, Giovanni A, Pinna, Maria V, Pusino, Alba

“…The fungicide fenhexamid [N-(2,3-dichloro-4-hydroxyphenyl)-1-methylcyclohexanecarboxamide] degraded rapidly by UV or sunlight irradiation, yielding…”
Get full text

Influence of Storage Temperature on Shelf-life of Minimally Processed Cactus Pear Fruits by Piga, A., D'Aquino, S., Agabbio, M., Emonti, G., Farris, G.A.

“…Cactus pear fruits (Opuntia ficus indica Mill, cultivar Gialla) were manually peeled, placed in polystyrene trays and packaged with a heat-shrinkable film,…”
Get full text

A genetic study of natural flor strains of Saccharomyces cerevisiae isolated during biological ageing from Sardinian wines by Budroni, M., Giordano, G., Pinna, G., Farris, G.A.

“…In this study, three flor strains of Saccharomyces cerevisiae were genetically characterized. They were isolated from biofilms on Sardinian sherry‐like wines…”
Get full text

Persistence and Metabolism of Folpet in Grapes and Wine by Cabras, Paolo, Angioni, Alberto, Garau, Vincenzo L, Melis, Marinella, Pirisi, Filippo M, Farris, Giovanni A, Sotgiu, Carla, Minelli, Elizabeth V

“…The fate of folpet from the treatment on vine to the production of wine was studied. Sunlight degraded folpet to unknown products. Phthalimide was a minor…”
Get full text

Wine yeasts and resveratrol content by VACCA, V, LECCIS, L, FENU, P, PRETTI, L, FARRIS, G. A

“…During fermentation in a liquid synthetic medium there was a 30% decrease in resveratrol (a phenolic compound of wine) due to the action of wine…”
Get full text

Quantitative Changes of Some Volatile Components in Vernaccia di Oristano (a Sardinian Sherry-like Wine) during Maturation by Carnacini, Alberta, Antonelli, Andrea, Galletti, Guido C, Natali, Nadia, Farris, Giovanni A

“…Vernaccia di Oristano, a sherry-like wine produced in Sardinia, Italy, was subjected to biological aging after inoculation with Saccharomyces cerevisiae var…”
Get full text

Interactions during fermentation between pesticides and oenological yeasts producing H2S and SO2 by Cabras, P, Garau, V.L, Angioni, A, Farris, G.A, Budroni, M, Spanedda, L

“…The degradative action of two strains of Saccharomyces cerevisiae, producers of large quantities of H2S and SO2, on eight sulphur-containing insecticides…”
Get full text

Identification of killer factor in the yeast genus Metschnikowia by Farris, G.A, Mannazzu, I, Budroni, M

“…Out of 260 Metschnikowia pulcherrima strains isolated from Sardinian grapes and musts, 6 proved to be killer yeasts. Maximal killing effect occurred between…”
Get full text

Molecular and Enological Characterization of Autochthonous Saccharomyces cerevisiae Strains Isolated from Grape-musts and Wines Cannonau by Budroni, M., Ladu, G., Zara, G., Zara, S., Farris, G.A.

“…Fermentation by autochthonous yeasts may produce wines with enological properties that are unique of a specific area or variety of grape must. In order to…”
Get full text

effect of Kloeckera apiculata, Saccharomyces cerevisiae and Saccharomyces prostoserdovii on antioidic Nuarimol by Farris, G.A, Marchetti, M, Panzanelli, A

“…Residues of pesticides used in viticulture may undergo various forms of degradation in the must. Numerous works have reported on the effects of such pesticides…”
Get full text

Yeast and pesticide interaction during aerobic fermentation by Cabras, P, Meloni, M, Pirisi, F.M, Farris, G.A, Fatichenti, F

“…The action of a yeast (Saccharomyces cerevisiae) upon the insecticides Carbaryl, Tetrachlorvinphos and Deltamethrin and the fungicides Quinomethionate,…”
Get full text

Malic acid production and consumption by selected of Saccharomyces cerevisiae under anaerobic and aerobic conditions by Fatichenti, F, Farris, G.A, Deiana, P, Ceccarelli, S

Get full text

effect of Saccharomyces cerevisiae on concentration by dicarboxymide and acylanilide fungicides and pyrethroid insecticides during fermentation by Fatichenti, F, Farris, G.A, Deiana, P, Cabras, P, Meloni, M, Pirisi, F.M

Get full text