Sfoglia per Autore
Effects of dough chemico-physical factors on aroma compounds production and their retention
2004 Vernocchi P.; M. Gaggiano; M. Vallicelli; M. Ndagijimana; A. Gianotti; M. Gobbetti; M.E. Guerzoni.
Characterization of the yeast population involved in the production of a typical italian bread
2004 VERNOCCHI P.; VALMORRI S.; DALAI I.; TORRIANI S.; GIANOTTI A.; SUZZI G.; GUERZONI M.E.; MASTROCOLA D.; GARDINI F.
Use of natural essential oils and aroma compounds as preservatives in minimally processed fruits
2004 Vernocchi P.; Gardini F.; R. Lanciotti; Belletti N.; Guerzoni M.E.
A survey on yeast microbiota associated with an Italian traditional sweet-leavened baked good fermentation
2004 VERNOCCHI P.; VALMORRI S.; GATTO V.; TORRIANI S.; GIANOTTI A.; SUZZI G.; GUERZONI M.E.; GARDINI F.
Influenza degli stress ambientali, associati a processi fermentativi, sulla produzione di molecole aromatiche da parte di lieviti e batteri lattici
2005 Vernocchi P.; Guerzoni M.E. ; Vallicelli M.; Ndagijimana M.; Gianotti A.
Improvement of fermentable sugars and bread flavour by addition of alpha-amylases
2005 Ruggeri S.; Gianotti A.; Serrazanetti D.; Vernocchi P.; Guerzoni M.E.
Improvement of technological performances of wheat flours and volatile metabolites of fermented dough by addition of exogenous enzymes
2005 S. Ruggeri; A. Gianotti; M. Vallicelli; D. Serrazanetti; P. Vernocchi; M. E. Guerzoni
Modulation of acetic acid and other metabolites in sourdough fermentation effect on bread quality and shelf-life
2005 Vernocchi P.; Ndagijimana M.; Gianotti A.; Corsetti A.; Guerzoni M. E.
Improvement of fermentable sugars and bread flavor by addition of alfa-amylases
2005 S. Ruggeri; A. Gianotti; D. Serrazanetti; P. Vernocchi; M. E. Guerzoni
Genotyping and phenotyping characterization of yeast strains able to improve fermentation process in breadmaking
2005 D. Serrazanetti; A. Gianotti; M. Ndagijimana; P. Vernocchi; P. Saracino; M. E. Guerzoni
Application of a classification tree method to analyze the biodiversity of C. milleri from sourdoughs
2006 P. Vernocchi; R. Tofalo; C. Trivisano; S. Torriani; A. Corsetti; G. Suzzi; F. Gardini
New signalling molecules in some Gram-negative bacteria
2006 L. Vannini; P. Saracino; M. Ndagijimana; F. Patrignani; M. Vallicelli; P. Vernocchi; R. Lanciotti; F. Cappa; P. S. Cocconcelli; M. E. Guerzoni
Generation of aroma compounds in sourdough: effects of stress exposure and lactobacilli-yeasts interactions
2006 Guerzoni M. E.; Vernocchi P.; Ndagijimana M.; Gianotti A.; Lanciotti R.
Metabolite mediate Lab-Yeast interaction in sourdough
2006 P. Vernocchi; D. Serrazanetti; M. Vallicelli; M. Ndagijimana; A. Gianotti; A. Corsetti; M.E. Guerzoni
Generation of aroma compounds in sourdough: effects of stress exposure and lactobacilli-yeast interactions
2006 M.E. Guerzoni; P. Vernocchi; M. Ndagijimana; A. Gianotti; R. Lanciotti
Furanoni quali possibili molecole segnalatrici in alcuni batteri Gram-positivi e Gram-negativi
2006 Vannini L.; Saracino P.; Ndagijimana M.; Patrignani F.; Vallicelli M.; Vernocchi P.; Lanciotti R.; Guerzoni M. E.
Application of a novel polyphasic approach to study the lactobacilli composition of sourdoughs from the Abruzzo region (central Italy)
2006 S. Valmorri; L. Settanni; G. Suzzi; F. Gardini; P. Vernocchi; A. Corsetti
Multiple effect of exogenous amylase supplementation in dough and bread features
2006 A. Gianotti; S. Ruggeri; D. Serrazanetti; M. Ndagijimana; P. Vernocchi; P. Saracino; M.E. Guerzoni
Metabolite mediate Lab-Yeast interaction in Sourdough
2006 P. Vernocchi; D. Serrazanetti; M. Vallicelli; M. Ndagijimana; A. Gianotti; A. Corsetti; M.E. Guerzoni
Sublethal stress exposure and metabolism modulation in Lactobacillus sanfranciscensis, Lactobacillus plantarum and Saccharomyces cerevisiae
2006 P. Vernocchi ; M. Ndagijimana; A. Gianotti; R. Lanciotti; F. Gardini; F. Patrignani; S. Ruggeri; M. E. Guerzoni
Titolo | Autore(i) | Anno | Periodico | Editore | Tipo | File |
---|---|---|---|---|---|---|
Effects of dough chemico-physical factors on aroma compounds production and their retention | Vernocchi P.; M. Gaggiano; M. Vallicelli; M. Ndagijimana; A. Gianotti; M. Gobbetti; M.E. Guerzoni. | 2004-01-01 | - | s.n | 4.02 Riassunto (Abstract) | - |
Characterization of the yeast population involved in the production of a typical italian bread | VERNOCCHI P.; VALMORRI S.; DALAI I.; TORRIANI S.; GIANOTTI A.; SUZZI G.; GUERZONI M.E.; MASTROCOL...A D.; GARDINI F. | 2004-01-01 | JOURNAL OF FOOD SCIENCE | - | 1.01 Articolo in rivista | - |
Use of natural essential oils and aroma compounds as preservatives in minimally processed fruits | Vernocchi P.; Gardini F.; R. Lanciotti; Belletti N.; Guerzoni M.E. | 2004-01-01 | - | s.n | 4.02 Riassunto (Abstract) | - |
A survey on yeast microbiota associated with an Italian traditional sweet-leavened baked good fermentation | VERNOCCHI P.; VALMORRI S.; GATTO V.; TORRIANI S.; GIANOTTI A.; SUZZI G.; GUERZONI M.E.; GARDINI F. | 2004-01-01 | FOOD RESEARCH INTERNATIONAL | - | 1.01 Articolo in rivista | - |
Influenza degli stress ambientali, associati a processi fermentativi, sulla produzione di molecole aromatiche da parte di lieviti e batteri lattici | Vernocchi P.; Guerzoni M.E. ; Vallicelli M.; Ndagijimana M.; Gianotti A. | 2005-01-01 | - | s.n | 4.01 Contributo in Atti di convegno | - |
Improvement of fermentable sugars and bread flavour by addition of alpha-amylases | Ruggeri S.; Gianotti A.; Serrazanetti D.; Vernocchi P.; Guerzoni M.E. | 2005-01-01 | - | INRA | 4.02 Riassunto (Abstract) | - |
Improvement of technological performances of wheat flours and volatile metabolites of fermented dough by addition of exogenous enzymes | S. Ruggeri; A. Gianotti; M. Vallicelli; D. Serrazanetti; P. Vernocchi; M. E. Guerzoni | 2005-01-01 | - | s.n | 4.02 Riassunto (Abstract) | - |
Modulation of acetic acid and other metabolites in sourdough fermentation effect on bread quality and shelf-life | Vernocchi P.; Ndagijimana M.; Gianotti A.; Corsetti A.; Guerzoni M. E. | 2005-01-01 | - | s.n | 4.02 Riassunto (Abstract) | - |
Improvement of fermentable sugars and bread flavor by addition of alfa-amylases | S. Ruggeri; A. Gianotti; D. Serrazanetti; P. Vernocchi; M. E. Guerzoni | 2005-01-01 | - | s.n | 4.02 Riassunto (Abstract) | - |
Genotyping and phenotyping characterization of yeast strains able to improve fermentation process in breadmaking | D. Serrazanetti; A. Gianotti; M. Ndagijimana; P. Vernocchi; P. Saracino; M. E. Guerzoni | 2005-01-01 | - | s.n | 4.02 Riassunto (Abstract) | - |
Application of a classification tree method to analyze the biodiversity of C. milleri from sourdoughs | P. Vernocchi; R. Tofalo; C. Trivisano; S. Torriani; A. Corsetti; G. Suzzi; F. Gardini | 2006-01-01 | - | Idea Print | 4.02 Riassunto (Abstract) | - |
New signalling molecules in some Gram-negative bacteria | L. Vannini; P. Saracino; M. Ndagijimana; F. Patrignani; M. Vallicelli; P. Vernocchi; R. Lanciotti...; F. Cappa; P. S. Cocconcelli; M. E. Guerzoni | 2006-01-01 | - | E. Parente, L. Cocolin, D. Ercolini, L. vannini | 4.01 Contributo in Atti di convegno | - |
Generation of aroma compounds in sourdough: effects of stress exposure and lactobacilli-yeasts interactions | Guerzoni M. E.; Vernocchi P.; Ndagijimana M.; Gianotti A.; Lanciotti R. | 2006-01-01 | - | IDEAPRINT | 4.02 Riassunto (Abstract) | - |
Metabolite mediate Lab-Yeast interaction in sourdough | P. Vernocchi; D. Serrazanetti; M. Vallicelli; M. Ndagijimana; A. Gianotti; A. Corsetti; M.E. Guer...zoni | 2006-01-01 | - | Idea print | 4.01 Contributo in Atti di convegno | - |
Generation of aroma compounds in sourdough: effects of stress exposure and lactobacilli-yeast interactions | M.E. Guerzoni; P. Vernocchi; M. Ndagijimana; A. Gianotti; R. Lanciotti | 2006-01-01 | - | Idea Print | 4.01 Contributo in Atti di convegno | - |
Furanoni quali possibili molecole segnalatrici in alcuni batteri Gram-positivi e Gram-negativi | Vannini L.; Saracino P.; Ndagijimana M.; Patrignani F.; Vallicelli M.; Vernocchi P.; Lanciotti R....; Guerzoni M. E. | 2006-01-01 | - | s.n | 4.02 Riassunto (Abstract) | - |
Application of a novel polyphasic approach to study the lactobacilli composition of sourdoughs from the Abruzzo region (central Italy) | S. Valmorri; L. Settanni; G. Suzzi; F. Gardini; P. Vernocchi; A. Corsetti | 2006-01-01 | LETTERS IN APPLIED MICROBIOLOGY | - | 1.01 Articolo in rivista | - |
Multiple effect of exogenous amylase supplementation in dough and bread features | A. Gianotti; S. Ruggeri; D. Serrazanetti; M. Ndagijimana; P. Vernocchi; P. Saracino; M.E. Guerzoni | 2006-01-01 | - | Idea Print | 4.01 Contributo in Atti di convegno | - |
Metabolite mediate Lab-Yeast interaction in Sourdough | P. Vernocchi; D. Serrazanetti; M. Vallicelli; M. Ndagijimana; A. Gianotti; A. Corsetti; M.E. Guer...zoni | 2006-01-01 | - | Idea Print | 4.02 Riassunto (Abstract) | - |
Sublethal stress exposure and metabolism modulation in Lactobacillus sanfranciscensis, Lactobacillus plantarum and Saccharomyces cerevisiae | P. Vernocchi ; M. Ndagijimana; A. Gianotti; R. Lanciotti; F. Gardini; F. Patrignani; S. Ruggeri; ...M. E. Guerzoni | 2006-01-01 | - | E. Parente, L. Cocolin, D. Ercolini, L. Vannini | 4.02 Riassunto (Abstract) | - |
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