Lista de obras - Francesca Comitini - Dominio Público Uruguay

Antimicrobial activity of Metschnikowia pulcherrima on wine yeasts

artículo científico publicado en 2014

Cell-recycle batch process of Scheffersomyces stipitis and Saccharomyces cerevisiae co-culture for second generation bioethanol production.

artículo científico publicado en 2015

Controlled mixed culture fermentation: a new perspective on the use of non-Saccharomyces yeasts in winemaking.

artículo científico publicado en 2009

Effect of Phanerochaete chrysosporium inoculation during maturation of co-composted agricultural wastes mixed with olive mill wastewater

scientific article published on 20 January 2009

Enological and genetic traits of Saccharomyces cerevisiae isolated from former and modern wineries.

artículo científico publicado en 2004

Exploitation of Three Non-Conventional Yeast Species in the Brewing Process

artículo científico publicado en 2019

Fermentative aptitude of non-Saccharomyces wine yeast for reduction in the ethanol content in wine

article by Mirko Gobbi et al published 7 March 2014 in European Food Research and Technology

Fungicides degradation in an organic biomixture: impact on microbial diversity

scientific article published on 23 March 2011

Grape berry yeast communities: influence of fungicide treatments.

artículo científico publicado en 2013

Interactions between Saccharomyces cerevisiae and malolactic bacteria: preliminary characterization of a yeast proteinaceous compound(s) active against Oenococcus oeni.

artículo científico publicado en 2005

Kluyveromyces wickerhamii killer toxin: purification and activity towards Brettanomyces/Dekkera yeasts in grape must ⬇️

artículo científico publicado el 17 de enero de 2011

Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation: a strategy to enhance acidity and improve the overall quality of wine

artículo científico publicado en 2012

Lentil Fortification and Non-Conventional Yeasts as Strategy to Enhance Functionality and Aroma Profile of Craft Beer

artículo científico publicado en 2022

Outlining a future for non-Saccharomyces yeasts: selection of putative spoilage wine strains to be used in association with Saccharomyces cerevisiae for grape juice fermentation.

artículo científico publicado en 2011

Pichia anomala and Kluyveromyces wickerhamii killer toxins as new tools against Dekkera/Brettanomyces spoilage yeasts

scientific article published on 01 September 2004

Screening of yeasts for growth on crude glycerol and optimization of biomass production

artículo científico publicado en 2012

Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae.

artículo científico publicado en 2010

Starmerella bombicola influences the metabolism of Saccharomyces cerevisiae at pyruvate decarboxylase and alcohol dehydrogenase level during mixed wine fermentation

artículo científico publicado en 2012

Sub-Lethal Effects of Pesticides on the DNA of Soil Organisms as Early Ecotoxicological Biomarkers

scientific article published on 18 August 2020

Survival of inoculated Saccharomyces cerevisiae strain on wine grapes during two vintages

artículo científico publicado en 2006

TdPIR minisatellite fingerprinting as a useful new tool for Torulaspora delbrueckii molecular typing

artículo científico publicado en 2015

Tetrapisispora phaffii killer toxin is a highly specific beta-glucanase that disrupts the integrity of the yeast cell wall

artículo científico publicado en 2009

The impact of fungicide treatments on yeast biota of Verdicchio and Montepulciano grape varieties.

artículo científico publicado en 2019

The zymocidial activity of Tetrapisispora phaffii in the control of Hanseniaspora uvarum during the early stages of winemaking.

artículo científico publicado en 2010

TpBGL2 codes for a Tetrapisispora phaffii killer toxin active against wine spoilage yeasts.

artículo científico publicado en 2013

Validation of a Standard Protocol to Assess the Fermentative and Chemical Properties of <i>Saccharomyces cerevisiae</i> Wine Strains

artículo científico publicado en 2022

Volatile profile of reduced alcohol wines fermented with selected non-Saccharomyces yeasts under different aeration conditions

artículo científico publicado en 2019

Yeast communities related to honeybees: occurrence and distribution in flowers, gut mycobiota, and bee products

artículo científico publicado en 2024

Yeast diversity during tapping and fermentation of palm wine from Cameroon

artículo científico publicado en 2009

Yeast diversity in crop-growing environments in Cameroon

artículo científico publicado en 2008

Lista de obras de Francesca Comitini

Antimicrobial activity of Metschnikowia pulcherrima on wine yeasts

Cell-recycle batch process of Scheffersomyces stipitis and Saccharomyces cerevisiae co-culture for second generation bioethanol production.

Controlled mixed culture fermentation: a new perspective on the use of non-Saccharomyces yeasts in winemaking.

Effect of Phanerochaete chrysosporium inoculation during maturation of co-composted agricultural wastes mixed with olive mill wastewater

Enological and genetic traits of Saccharomyces cerevisiae isolated from former and modern wineries.

Exploitation of Three Non-Conventional Yeast Species in the Brewing Process

Fermentative aptitude of non-Saccharomyces wine yeast for reduction in the ethanol content in wine

Fungicides degradation in an organic biomixture: impact on microbial diversity

Grape berry yeast communities: influence of fungicide treatments.

Interactions between Saccharomyces cerevisiae and malolactic bacteria: preliminary characterization of a yeast proteinaceous compound(s) active against Oenococcus oeni.

Kluyveromyces wickerhamii killer toxin: purification and activity towards Brettanomyces/Dekkera yeasts in grape must ⬇️

Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation: a strategy to enhance acidity and improve the overall quality of wine

Lentil Fortification and Non-Conventional Yeasts as Strategy to Enhance Functionality and Aroma Profile of Craft Beer

Outlining a future for non-Saccharomyces yeasts: selection of putative spoilage wine strains to be used in association with Saccharomyces cerevisiae for grape juice fermentation.

Pichia anomala and Kluyveromyces wickerhamii killer toxins as new tools against Dekkera/Brettanomyces spoilage yeasts

Screening of yeasts for growth on crude glycerol and optimization of biomass production

Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae.

Starmerella bombicola influences the metabolism of Saccharomyces cerevisiae at pyruvate decarboxylase and alcohol dehydrogenase level during mixed wine fermentation

Sub-Lethal Effects of Pesticides on the DNA of Soil Organisms as Early Ecotoxicological Biomarkers

Survival of inoculated Saccharomyces cerevisiae strain on wine grapes during two vintages

TdPIR minisatellite fingerprinting as a useful new tool for Torulaspora delbrueckii molecular typing

Tetrapisispora phaffii killer toxin is a highly specific beta-glucanase that disrupts the integrity of the yeast cell wall

The impact of fungicide treatments on yeast biota of Verdicchio and Montepulciano grape varieties.

The zymocidial activity of Tetrapisispora phaffii in the control of Hanseniaspora uvarum during the early stages of winemaking.

TpBGL2 codes for a Tetrapisispora phaffii killer toxin active against wine spoilage yeasts.

Validation of a Standard Protocol to Assess the Fermentative and Chemical Properties of <i>Saccharomyces cerevisiae</i> Wine Strains

Volatile profile of reduced alcohol wines fermented with selected non-Saccharomyces yeasts under different aeration conditions

Yeast communities related to honeybees: occurrence and distribution in flowers, gut mycobiota, and bee products

Yeast diversity during tapping and fermentation of palm wine from Cameroon

Yeast diversity in crop-growing environments in Cameroon