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Results:
1-7
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Results: 7
Release of beta-galactosidase from lactobacilli
Authors:
Montanari, G Zambonelli, C Grazia, L Benevelli, M Chiavari, C
Citation:
G. Montanari et al., Release of beta-galactosidase from lactobacilli, FOOD TECH B, 38(2), 2000, pp. 129-133
Autolysis of yeasts and bacteria in fermented foods
Authors:
Zambonelli, C Rainieri, S Chiavari, C Montanari, G Benevelli, M Grazia, L
Citation:
C. Zambonelli et al., Autolysis of yeasts and bacteria in fermented foods, ITAL J FOOD, 12(1), 2000, pp. 9-21
The first crystal structure of a phospholipase D
Authors:
Leiros, I Secundo, F Zambonelli, C Servi, S Hough, E
Citation:
I. Leiros et al., The first crystal structure of a phospholipase D, STRUCT F D, 8(6), 2000, pp. 655-667
Saccharomyces uvarum, a proper species within Saccharomyces sensu stricto
Authors:
Pulvirenti, A Nguyen, HV Caggia, C Giudici, P Rainieri, S Zambonelli, C
Citation:
A. Pulvirenti et al., Saccharomyces uvarum, a proper species within Saccharomyces sensu stricto, FEMS MICROB, 192(2), 2000, pp. 191-196
Characterisation of wine yeasts isolated at different temperatures using the enrichment technique
Authors:
Passarelli, P Zambonelli, C Tini, V Rainieri, S Coppola, R
Citation:
P. Passarelli et al., Characterisation of wine yeasts isolated at different temperatures using the enrichment technique, VITIS, 39(2), 2000, pp. 87-88
Saccharomyces uvarum, a distinct group within Saccharomyces sensu stricto
Authors:
Rainieri, S Zambonelli, C Hallsworth, JE Pulvirenti, A Giudici, P
Citation:
S. Rainieri et al., Saccharomyces uvarum, a distinct group within Saccharomyces sensu stricto, FEMS MICROB, 177(1), 1999, pp. 177-185
Yeast influence on volatile composition of wines
Authors:
Antonelli, A Castellari, L Zambonelli, C Carnacini, A
Citation:
A. Antonelli et al., Yeast influence on volatile composition of wines, J AGR FOOD, 47(3), 1999, pp. 1139-1144
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1-7
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