BOVO, BARBARA

BOVO, BARBARA  

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Titolo Data di pubblicazione Autori Rivista Serie Titolo libro
CEPPO DI LIEVITO Saccharomyces cerevisiae DBVPG35P, IL SUO USO PER LA PRODUZIONE FERMENTATIVA DI ALIMENTI, PARTICOLARMENTE DI VINO LISON E LISON CLASSICO, UN RELATIVO PRODOTTO E UN METODO PER LA SELEZIONE DEL CEPPO 2018 GIACOMINI ALESSIOCORICH VIVIANALOMBARDI ANGIOLELLABOVO BARBARACARLOT MILENAVIEL, ALESSIA + - - -
New rapid PCR protocol based on high-resolution melting analysis to identify Saccharomyces cerevisiae and other species within its genus 2018 Nadai, C.Bovo, B.Giacomini, A.Corich, V. JOURNAL OF APPLIED MICROBIOLOGY - -
Starmerella bacillaris un nuovo lievito due volte utile: in vigneto come agente di biocontrollo e in cantina per migliorare la qualità nel vino 2018 Nadai C.Bovo B.Crosato G.Carlot M.Giacomini A.Corich VLemos Junior WJFFavaron F. L'ENOLOGO - -
The Different Physical and Chemical Composition of Grape Juice and Marc Influence Saccharomyces cerevisiae Strains Distribution During Fermentation 2018 Bovo, BarbaraNadai, ChiaraLemos Junior, Wilson Josè FernandesCarlot, MilenaGiacomini, AlessioCorich, Viviana JOURNAL OF FOOD SCIENCE - -
Saccharomyces cerevisiae vineyard strains have different nitrogen requirements that affect their fermentation performances 2017 Lemos Junior, W. J. F.Bovo, B.Carlot, M.Giacomini, A.Corich, V. + LETTERS IN APPLIED MICROBIOLOGY - -
Antiradical and antimicrobial properties of fermented red chicory (Cichorium intybus L.) by-products 2016 CORICH, VIVIANABOVO, BARBARALANTE, ANNAGIACOMINI, ALESSIO + ANNALS OF MICROBIOLOGY - -
Aptitude of Saccharomyces yeasts to ferment unripe grapes harvested during cluster thinning for reducing alcohol content of wine 2016 BOVO, BARBARANADAI, CHIARAVENDRAMINI, CHIARAFERNANDES LEMOS JUNIOR, WILSON JOSÉCARLOT, MILENAGIACOMINI, ALESSIOCORICH, VIVIANA INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY - -
Biocontrol Ability and Action Mechanism of Starmerella bacillaris (Synonym Candida zemplinina) Isolated from Wine Musts against Gray Mold Disease Agent Botrytis cinerea on Grape and Their Effects on Alcoholic Fermentation 2016 BOVO, BARBARANADAI, CHIARACROSATO, GIULIACARLOT, MILENAFAVARON, FRANCESCOGIACOMINI, ALESSIOCORICH, VIVIANA + FRONTIERS IN MICROBIOLOGY - -
Starmerella bacillaris (synonym Candida zemplinina): evaluation of the impact against botrytis bunch rot on grape and the effect on winemaking 2016 FERNANDES LEMOS JUNIOR, WILSON JOSÉBOVO, BARBARANADAI, CHIARACARLOT, MILENAFAVARON, FRANCESCOGIACOMINI, ALESSIOCORICH, VIVIANA - - 39th World Congress of Vine and Wine
Outlining a selection procedure for Saccharomyces cerevisiae isolated from grape marc to improve fermentation process and distillate quality 2015 BOVO, BARBARACARLOT, MILENAFONTANA, FEDERICOLOMBARDI, ANGIOLELLAGIACOMINI, ALESSIOCORICH, VIVIANA + FOOD MICROBIOLOGY - -
Potential use of scotta, the by-product of the ricotta cheese manufacturing process, for the production of fermented drinks 2015 MARAGKOUDAKIS, PETROS ACHILLEFSVENDRAMIN, VERONICABOVO, BARBARATREU, LAURACORICH, VIVIANAGIACOMINI, ALESSIO THE JOURNAL OF DAIRY RESEARCH - -
Exploring the use of Saccharomyces cerevisiae commercial strain and Saccharomycodes ludwigii natural isolate for grape marc fermentation to improve sensory properties of spirits 2014 BOVO, BARBARACARLOT, MILENALOMOLINO, GIOVANNALANTE, ANNAGIACOMINI, ALESSIOCORICH, VIVIANA + FOOD MICROBIOLOGY - -
Genome Sequence of Lactobacillus fabifermentans Strain T30PCM01, Isolated from Fermenting Grape Marc 2014 TREU, LAURAVENDRAMIN, VERONICABOVO, BARBARAGIACOMINI, ALESSIOCORICH, VIVIANACAMPANARO, STEFANO GENOME ANNOUNCEMENTS - -
Genome Sequences of Four Italian Streptococcus thermophilus Strains of Dairy Origin 2014 TREU, LAURAVENDRAMIN, VERONICABOVO, BARBARACAMPANARO, STEFANOCORICH, VIVIANAGIACOMINI, ALESSIO GENOME ANNOUNCEMENTS - -
Genome Sequences of Streptococcus thermophilus Strains MTH17CL396 and M17PTZA496 from Fontina, an Italian PDO Cheese 2014 TREU, LAURAVENDRAMIN, VERONICABOVO, BARBARACAMPANARO, STEFANOCORICH, VIVIANAGIACOMINI, ALESSIO GENOME ANNOUNCEMENTS - -
La genomica dei batteri lattici: quali benefici per il settore caseario? Un caso studio: Streptococcus thermophilus 2014 GIACOMINI, ALESSIOCORICH, VIVIANATREU, LAURAVENDRAMIN, VERONICABOVO, BARBARA - - Latte e Derivati: Ricerca, Innovazione e Valorizzazione
Metagenomic analysis of the microbial community in fermented grape marc reveals that Lactobacillus fabifermentans is one of the dominant species: insights into its genome structure. 2014 CAMPANARO, STEFANOTREU, LAURAVENDRAMIN, VERONICABOVO, BARBARAGIACOMINI, ALESSIOCORICH, VIVIANA APPLIED MICROBIOLOGY AND BIOTECHNOLOGY - -
Valorization of scotta, the by-product of ricotta production, by microbial fermentation for production of a probiotic drink 2014 VENDRAMIN, VERONICABOVO, BARBARATREU, LAURACORICH, VIVIANAGIACOMINI, ALESSIO + - - 7th International Whey Conference 2014 Experience the excitement around whey
Whole genome sequences of Streptococcus thermophilus strains TH1435 and TH1436 isolated from raw goat milk 2014 TREU, LAURAVENDRAMIN, VERONICABOVO, BARBARACAMPANARO, STEFANOCORICH, VIVIANAGIACOMINI, ALESSIO GENOME ANNOUNCEMENTS - -
Whole-Genome Sequence of Streptococcus macedonicus Strain 33MO, Isolated from the Curd of Morlacco Cheese in the Veneto Region (Italy) 2014 VENDRAMIN, VERONICATREU, LAURABOVO, BARBARACAMPANARO, STEFANOCORICH, VIVIANAGIACOMINI, ALESSIO GENOME ANNOUNCEMENTS - -