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Simultaneous Alcoholic and Malolactic Fermentations by Saccharomyces cerevisiae and Oenococcus oeni Cells Co-immobilized in Alginate BeadsPhysico-chemical and microbiological characterization of spontaneous fermentation of Cellina di Nardò and Leccino table olives.New process for production of fermented black table olives using selected autochthonous microbial resources.Isolation, Characterization, and Selection of Molds Associated to Fermented Black Table OlivesThe Oenological Potential of Hanseniaspora uvarum in Simultaneous and Sequential Co-fermentation with Saccharomyces cerevisiae for Industrial Wine Production.Chromatographic analysis of VOC patterns in exhaled breath from smokers and nonsmokers.Evaluation of bioactive compounds in black table olives fermented with selected microbial starters.Fermented Apulian table olives: Effect of selected microbial starters on polyphenols composition, antioxidant activities and bioaccessibility.Characterization of two Pantoea strains isolated from extra-virgin olive oilPhysico-chemical characterization of natural fermentation process of Conservolea and Kalamàta table olives and developement of a protocol for the pre-selection of fermentation startersApplication of a simplified calorimetric assay for the evaluation of extra virgin olive oil qualityAutochthonous fermentation starters for the industrial production of Negroamaro winesIntraspecific biodiversity and ‘spoilage potential’ of Brettanomyces bruxellensis in Apulian winesSelection of indigenous yeast strains for the production of sparkling wines from native Apulian grape varieties
P50
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P50
description
researcher ORCID ID = 0000-0001-8856-7543
@en
wetenschapper
@nl
name
Maria Tufariello
@ast
Maria Tufariello
@en
Maria Tufariello
@es
Maria Tufariello
@nl
type
label
Maria Tufariello
@ast
Maria Tufariello
@en
Maria Tufariello
@es
Maria Tufariello
@nl
prefLabel
Maria Tufariello
@ast
Maria Tufariello
@en
Maria Tufariello
@es
Maria Tufariello
@nl
P1153
36129700900
P21
P31
P496
0000-0001-8856-7543