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Beer fermentation: monitoring of process parameters by FT-NIR and multivariate data analysis.Bactericidal activity of chlorine dioxide against Escherichia coli in water and on hard surfaces.Survey on indigenous Oenococcus oeni strains isolated from red wines of Valtellina, a cold climate wine-growing Italian area.Candida milleri species reveals intraspecific genetic and metabolic polymorphisms.The genome of the Lactobacillus sanfranciscensis temperate phage EV3The vintage effect overcomes the terroir effect: a three year survey on the wine yeast biodiversity in Franciacorta and Oltrepò Pavese, two northern Italian vine-growing areas.Indigenous Georgian Wine-Associated Yeasts and Grape Cultivars to Edit the Wine Quality in a Precision Oenology Perspective.Unconventional bacterial association for dough leavening.Insect frass in stored cereal products as a potential source of Lactobacillus sanfranciscensis for sourdough ecosystem.Cloning the putative gene of vinyl phenol reductase of Dekkera bruxellensis in Saccharomyces cerevisiae.Gluten-Free Bread: Influence of Sourdough and Compressed Yeast on Proofing and Baking Properties.Strain Diversity of Pseudomonas fluorescens Group with Potential Blue Pigment Phenotype Isolated from Dairy Products.Use of the tna operon as a new molecular target for Escherichia coli detection.Development of a Type I gluten-free sourdough.Use of Native Yeast Strains for In-Bottle Fermentation to Face the Uniformity in Sparkling Wine ProductionA Response Surface Methodology Approach to Investigate the Effect of Sulfur Dioxide, pH, and Ethanol on DbCD and DbVPR Gene Expression and on the Volatile Phenol Production in Dekkera/Brettanomyces bruxellensis CBS2499.Heat inactivation of wine spoilage yeast Dekkera bruxellensis by hot water treatment.CRISPR/Cas9 System as a Valuable Genome Editing Tool for Wine Yeasts with Application to Decrease Urea Production.Comparison of Lactococcus garvieae strains isolated in northern Italy from dairy products and fishes through molecular typing.Short communication: Characterization of Shiga toxin 2-carrying bacteriophages induced from Shiga-toxigenic Escherichia coli isolated from Italian dairy products.Genetic diversity and physiological traits of Brettanomyces bruxellensis strains isolated from Tuscan Sangiovese wines.Wild Grape-Associated Yeasts as Promising Biocontrol Agents against Vitis vinifera Fungal Pathogens.Phenotypic and genotypic characterization of sorbitol-negative or slow-fermenting (suspected O157) Escherichia coli isolated from milk samples in Lombardy region.Physiological and oenological traits of different Dekkera/Brettanomyces bruxellensis strains under wine-model conditions.Characterization of malolactic bacteria isolated from Aosta Valley wines and evidence of psychrotrophy in some strains.Cold exposure affects carbohydrates and lipid metabolism, and induces Hog1p phosphorylation in Dekkera bruxellensis strain CBS 2499.Genetic diversity in Italian Lactobacillus sanfranciscensis strains assessed by multilocus sequence typing and pulsed-field gel electrophoresis analyses.Yeast contribution to melatonin, melatonin isomers and tryptophan ethyl ester during alcoholic fermentation of grape musts.Inactivation of wine spoilage yeasts Dekkera bruxellensis using low electric current treatment (LEC).Genotypic characterization and biofilm formation of Shiga toxin-producing Escherichia coli.Phenotypic typing, technological properties and safety aspects of Lactococcus garvieae strains from dairy environments.Can Zymomonas mobilis Substitute Saccharomyces cerevisiae in Cereal Dough Leavening?Intraspecific variations of Dekkera/Brettanomyces bruxellensis genome studied by capillary electrophoresis separation of the intron splice site profiles.Comparison of surface sampling methods and cleanability assessment of stainless steel surfaces subjected or not to shot peeningNew insights on the features of the vinyl phenol reductase from the wine-spoilage yeast Dekkera/Brettanomyces bruxellensisDetermination of Temperature Dependent Growth Parameters in Psychrotrophic Pathogen Bacteria and Tentative Use of Mean Kinetic Temperature for the Microbiological Control of FoodAssessment of Tryptophan, Tryptophan Ethylester, and Melatonin Derivatives in Red Wine by SPE-HPLC-FL and SPE-HPLC-MS MethodsInnovative Alcoholic Drinks Obtained by Co-Fermenting Grape Must and Fruit Juice.Description of the bacteriocins produced by two strains of Enterococcus faecium isolated from Italian goat milkSet-Up of Bacterial Cellulose Production From the Genus Komagataeibacter and Its Use in a Gluten-Free Bakery Product as a Case Study
P50
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P50
description
researcher
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wetenschapper
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հետազոտող
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name
Roberto Foschino
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Roberto Foschino
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Roberto Foschino
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Roberto Foschino
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Roberto Foschino
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Roberto Foschino
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Roberto Foschino
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Roberto Foschino
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Roberto Foschino
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Roberto Foschino
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prefLabel
Roberto Foschino
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Roberto Foschino
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Roberto Foschino
@es
Roberto Foschino
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Roberto Foschino
@sl
P106
P21
P31
P496
0000-0003-3937-5355