NARDI, TIZIANA
NARDI, TIZIANA
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Risultati 1 - 6 di 6 (tempo di esecuzione: 0.017 secondi).
Oxidative stress response and nitrogen utilization are strongly variable in Saccharomyces cerevisiae wine strains with different fermentation performances
2014 Treu, Laura; Campanaro, Stefano; Nadai, Chiara; Toniolo, Chiara; Nardi, Tiziana; Giacomini, Alessio; Valle, Giorgio; Bruno, Blondin; Corich, Viviana
Acidification of grape marc for alcoholic beverage production: effects on indigenous microflora and aroma profile after distillation.
2012 Bovo, Barbara; Nardi, Tiziana; Fontana, F; Carlot, M; Giacomini, Alessio; Corich, Viviana
Valorisation of a milk industry by-product as substrate for microbial growth
2010 Maragkoudakis, PETROS ACHILLEFS; Nardi, Tiziana; Bovo, Barbara; Corich, Viviana; Giacomini, Alessio
Comparison of wine yeasts transcriptome during alcoholic fermentation shows differences in sulphur metabolism
2009 Nardi, Tiziana; Blondin, B.; Giacomini, Alessio; Corich, Viviana
Relazione tra provenienza geografica, caratteristiche genetiche e caratteri tecnologici in ceppi di Saccharomyces di interesse enologico
2009 Corich, Viviana; Nardi, Tiziana; Carlot, M; Zilio, F; Lombardi, A; Giacomini, Alessio
A rapid method for differentiating Saccharomyces sensu stricto strains from other yeast species in an enological environment
2006 Nardi, Tiziana; Carlot, M; DE BORTOLI, E; Corich, Viviana; Giacomini, Alessio