Lista de obras - Lisa Granchi - Dominio Público Uruguay

Antioxidant Properties of Sourdoughs Made with Whole Grain Flours of Hull-Less Barley or Conventional and Pigmented Wheat and by Selected Lactobacilli Strains

scientific article published on 15 May 2020

Antioxidant and anti-inflammatory properties of sourdoughs containing selected Lactobacilli strains are retained in breads

scientific article published on 03 April 2020

Biogenic amine production by Oenococcus oeni.

artículo científico publicado en 2002

Development of new microalgae-based sourdough "crostini": functional effects of Arthrospira platensis (spirulina) addition

artículo científico publicado en 2019

Diversity of Saccharomyces cerevisiae Strains Isolated from Two Italian Wine-Producing Regions.

artículo científico publicado en 2016

Effect of Saccharomyces cerevisiae and Candida zemplinina on quercetin, vitisin A and hydroxytyrosol contents in Sangiovese wines.

artículo científico publicado en 2015

Effect of selected strains of lactobacilli on the antioxidant and anti-inflammatory properties of sourdough

scientific article published on 20 July 2018

Enumeration and rapid identification of yeasts during extraction processes of extra virgin olive oil in Tuscany

artículo científico publicado en 2016

Influence of sequential inoculum of Starmerella bacillaris and Saccharomyces cerevisiaeon flavonoid composition of mono-varietal Sangiovese wines

scientific article published on 14 May 2020

Phenotypic and genotypic characterization of Oenococcus oeni strains isolated from Italian wines.

artículo científico publicado en 2003

Quantifying the Effects of Ethanol and Temperature on the Fitness Advantage of Predominant Saccharomyces cerevisiae Strains Occurring in Spontaneous Wine Fermentations

artículo científico publicado en 2018

Selection of Yeast and Lactic Acid Bacteria Strains, Isolated from Spontaneous Raw Milk Fermentation, for the Production of a Potential Probiotic Fermented Milk

artículo científico publicado en 2022

Technological Feature Assessment of Lactic Acid Bacteria Isolated from Cricket Powder's Spontaneous Fermentation as Potential Starters for Cricket-Wheat Bread Production

scientific article published on 19 September 2020

Typing of Lactobacillus sanfranciscensis isolates from traditional sourdoughs by combining conventional and multiplex RAPD-PCR profiles.

artículo científico publicado en 2012

Use of Selected Lactobacilli to Increase γ-Aminobutyric Acid (GABA) Content in Sourdough Bread Enriched with Amaranth Flour

scientific article published on 18 June 2019

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