Search Results - "VINCENZINI, Massimo"

Quantifying the Effects of Ethanol and Temperature on the Fitness Advantage of Predominant Saccharomyces cerevisiae Strains Occurring in Spontaneous Wine Fermentations by Ganucci, Donatella, Guerrini, Simona, Mangani, Silvia, Vincenzini, Massimo, Granchi, Lisa

“…Different strains are simultaneously or in succession involved in spontaneous wine fermentations. In general, few strains occur at percentages higher than 50%…”
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Diversity of Saccharomyces cerevisiae Strains Isolated from Two Italian Wine-Producing Regions by Capece, Angela, Granchi, Lisa, Guerrini, Simona, Mangani, Silvia, Romaniello, Rossana, Vincenzini, Massimo, Romano, Patrizia

“…Numerous studies, based on different molecular techniques analyzing DNA polymorphism, have provided evidence that indigenous Saccharomyces cerevisiae…”
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Extracellular polysaccharide synthesis by Nostoc strains as affected by N source and light intensity by Otero, Ana, Vincenzini, Massimo

“…A study on the effect of two of the main factors affecting energy flux in N 2-fixing cyanobacteria, i.e. light intensity and availability of combined nitrogen,…”
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Effects of Microbial Populations on Anthocyanin Profile of Sangiovese Wines Produced in Tuscany, Italy by Mangani, Silvia, Buscioni, Giacomo, Collina, Luca, Bocci, Eugenio, Vincenzini, Massimo

“…The effects of wine yeasts and malolactic bacteria on the anthocyanin profile of Sangiovese wines produced by both commercial- and laboratory-scale winemaking…”
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Biogenic amine production by Oenococcus oeni by GUERRINI, Simona, MANGANI, Silvia, GRANCHI, Lisa, VINCENZINI, Massimo

“…The biogenic amine-producing capability of several Oenococcus oeni strains, originally isolated from different Italian wines, was determined. The…”
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Phenotypic and genotypic characterization of Oenococcus oeni strains isolated from Italian wines by Guerrini, Simona, Bastianini, Alessandra, Blaiotta, Giuseppe, Granchi, Lisa, Moschetti, Giancarlo, Coppola, Salvatore, Romano, Patrizia, Vincenzini, Massimo

“…A phenotypic and genotypic characterization of 84 Oenococcus oeni isolates from Italian wines of different oenological areas was carried out. Numerical…”
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Potential of Unicellular Cyanobacteria from Saline Environments as Exopolysaccharide Producers by DE PHILIPPIS, R, MARGHERI, M. C, MATERASSI, R, VINCENZINI, M

“…Classifications Services AEM Citing Articles Google Scholar PubMed Related Content Social Bookmarking CiteULike Delicious Digg Facebook Google+ Mendeley Reddit…”
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NOSTOC (CYANOPHYCEAE) GOES NUDE: EXTRACELLULAR POLYSACCHARIDES SERVE AS A SINK FOR REDUCING POWER UNDER UNBALANCED C/N METABOLISM1 by Otero, Ana, Vincenzini, Massimo

“…Many species of the filamentous N2‐fixing heterocyst‐forming Cyanobacteria of the genus Nostoc produce large amounts of extracellular polymeric substances…”
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Liquid and firm sourdough fermentation: microbial robustness and interactions during consecutive backsloppings by Galli, Viola, Venturi, Manuel, Pini, Niccolò, Guerrini, Simona, Granchi, Lisa, Vincenzini, Massimo

“…This study investigated the establishment of wheat stable sourdoughs, both in liquid (dough yield = 330) and firm (dough yield = 154) conditions, by…”
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Stable and non-competitive association of Saccharomyces cerevisiae, Candida milleri and Lactobacillus sanfranciscensis during manufacture of two traditional sourdough baked goods by Venturi, Manuel, Guerrini, Simona, Vincenzini, Massimo

“…The microbiota occurring in all the manufacturing phases of two Italian sourdough sweet-leavened baked goods (a typical Genoese dry biscuit, Lagaccio, and a…”
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Effect of selected strains of lactobacilli on the antioxidant and anti-inflammatory properties of sourdough by Galli, Viola, Mazzoli, Lorenzo, Luti, Simone, Venturi, Manuel, Guerrini, Simona, Paoli, Paolo, Vincenzini, Massimo, Granchi, Lisa, Pazzagli, Luigia

“…Sourdough fermentation of cereal foods is an excellent source of obtaining peptides due to the ability of lactic acid bacteria to activate cereal proteases and…”
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Enumeration and rapid identification of yeasts during extraction processes of extra virgin olive oil in Tuscany by Mari, Eleonora, Guerrini, Simona, Granchi, Lisa, Vincenzini, Massimo

“…The aim of this study was to evaluate the occurrence of yeast populations during different olive oil extraction processes, carried out in three consecutive…”
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Typing of Lactobacillus sanfranciscensis isolates from traditional sourdoughs by combining conventional and multiplex RAPD–PCR profiles by Venturi, Manuel, Guerrini, Simona, Granchi, Lisa, Vincenzini, Massimo

“…In the present work, a rapid and reproducible molecular method, based on the combination of conventional and multiplex RAPD–PCR reactions, was developed for…”
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Exocellular polysaccharides from cyanobacteria and their possible applications by De Philippis, Roberto, Vincenzini, Massimo

“…Cyanobacteria are photoautotrophic prokaryotes which include a large variety of species of widespread occurrence and with diverse morphological, physiological…”
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Influence of Interannual Meteorological Variability on Yeast Content and Composition in Sangiovese Grapes by Brilli, Lorenzo, Buscioni, Giacomo, Moriondo, Marco, Bindi, Marco, Vincenzini, Massimo

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NOSTOC (CYANOPHYCEAE) GOES NUDE: EXTRACELLULAR POLYSACCHARIDES SERVE AS A SINK FOR REDUCING POWER UNDER UNBALANCED C/N METABOLISM by Otero, Ana, Vincenzini, Massimo

“…Many species of the filamentous N sub(2)-fixing heterocyst-forming Cyanobacteria of the genus Nostoc produce large amounts of extracellular polymeric…”
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Exopolysaccharide-producing cyanobacteria and their possible exploitation : A review by DE PHILIPPIS, Roberto, SILI, Claudio, PAPERI, Raffaella, VINCENZINI, Massimo

“…Since the early 1950s, more than one hundred cyanobacterial strains, belonging to twenty different genera, have been investigated with regard to the production…”
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Sensory, physical, chemical and microbiological changes in European sea bass (Dicentrarchus labrax) fillets packed under modified atmosphere/air or prepared from whole fish stored in ice by Poli, Bianca Maria, Messini, Anna, Parisi, Giuliana, Scappini, Federico, Vigiani, Valentina, Giorgi, Gianluca, Vincenzini, Massimo

“…Quality changes and shelf-life in European sea bass fillets packed under 40% CO₂: 60% N₂ (MAP) and air (AIR) or prepared from the whole ungutted fish stored in…”
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Populations of exopolysaccharide-producing cyanobacteria and diatoms in the mucilaginous benthic aggregates of the Tyrrhenian Sea (Tuscan Archipelago) by De Philippis, Roberto, Faraloni, Cecilia, Sili, Claudio, Vincenzini, Massimo

“…The microalgal community of benthic mucilages sampled in various sites of the Tuscan Archipelago during the period May 1999–July 2002, was always dominated by…”
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NOSTOC (CYANOPHYCEAE) GOES NUDE: EXTRACELLULAR POLYSACCHARIDES SERVE AS A SINK FOR REDUCING POWER UNDER UNBALANCED C/N METABOLISM 1 by Otero, Ana, Vincenzini, Massimo

“…Many species of the filamentous N 2 ‐fixing heterocyst‐forming Cyanobacteria of the genus Nostoc produce large amounts of extracellular polymeric substances…”
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