Hakutulokset - Maria Gullo

How carbon sources drive cellulose synthesis in two Komagataeibacter xylinus strains Tekijä Federico Lasagni, Stefano Cassanelli, Maria Gullo

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Advances in Food, Bioproducts and Natural Byproducts for a Sustainable Future: From Conventional to Innovative Processes Tekijä Isidoro Garcia Garcia, Jesus Simal-Gandara, Maria Gullo

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Proactive Environmental Risk Management: Replicable Framework for Environmental Risk Assessment during Offer Phase Tekijä Pierluigi Nunzi, Ludovica Maria Gullo, Maria Josè Scalia

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Functional and Healthy Features of Conventional and Non-Conventional Sourdoughs Tekijä Luciana De Vero, Giovanna Iosca, Maria Gullo, Andrea Pulvirenti

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Oxidative fermentation of glucose and ethanol in designed media and cooked grape must by acetic acid bacteria Tekijä Marcello Brugnoli, Elsa Cantadori, Mattia Pia Arena, Maria Gullo

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Isolation and Reassembly of Cultivable Bacteria and Yeasts for Kombucha Tea Fermentation Tekijä Lara Signorello, Marcello Brugnoli, Mattia Pia Arena, Maria Gullo

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Fruit Variation in Yellow-Fleshed Actinidia (<i>Actinidia chinensis</i> Planch) Plants Grown in Southern Italy as a Function of Shoot Type Tekijä Antonio Dattola, Antonella Accardo, Rocco Zappia, Gregorio Antonio Maria Gullo

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Low-Temperature Rehydration of Active Dry Wine Yeasts: Nutrient Effects on Fermentation Performance and Membrane Fluidity Tekijä Elisa Aiello, Mattia Pia Arena, Carlo Montanini, Andrea Pulvirenti, Maria Gullo

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Valorization of Olive Mill Wastewater by Selective Sequential Fermentation Tekijä Lara Signorello, Mattia Pia Arena, Marcello Brugnoli, Flora V. Romeo, Maria Gullo

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A Microbial Co-Culturing System for Producing Cellulose-Hyaluronic Acid Composites Tekijä Marcello Brugnoli, Ilaria Mazzini, Salvatore La China, Luciana De Vero, Maria Gullo

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Date Fruits as Raw Material for Vinegar and Non-Alcoholic Fermented Beverages Tekijä Elsa Cantadori, Marcello Brugnoli, Marina Centola, Erik Uffredi, Andrea Colonello, Maria Gullo

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Selection of Promising Exopolysaccharide-Producing Starter Cultures for Gluten-Free Sourdough Tekijä Giovanna Iosca, Camilla Febo, Hossein Haghighi, Luciana De Vero, Maria Gullo, Andrea Pulvirenti

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Exploring the Microbial Community of Traditional Sourdoughs to Select Yeasts and Lactic Acid Bacteria Tekijä Giovanna Iosca, Luciana De Vero, Maria Gullo, Fabio Licciardello, Andrea Quartieri, Andrea Pulvirenti

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Zero- and Low-Alcohol Fermented Beverages: A Perspective for Non-Conventional Healthy and Sustainable Production from Red Fruits Tekijä Marcello Brugnoli, Elsa Cantadori, Mattia Pia Arena, Luciana De Vero, Andrea Colonello, Maria Gullo

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Yeasts and Lactic Acid Bacteria for <i>Panettone</i> Production: An Assessment of Candidate Strains Tekijä Luciana De Vero, Giovanna Iosca, Salvatore La China, Fabio Licciardello, Maria Gullo, Andrea Pulvirenti

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Kombucha Tea as a Reservoir of Cellulose Producing Bacteria: Assessing Diversity among <i>Komagataeibacter</i> Isolates Tekijä Salvatore La China, Luciana De Vero, Kavitha Anguluri, Marcello Brugnoli, Dhouha Mamlouk, Maria Gullo

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Anti-Spoilage Activity and Exopolysaccharides Production by Selected Lactic Acid Bacteria Tekijä Giovanna Iosca, Luciana De Vero, Giulia Di Rocco, Giancarlo Perrone, Maria Gullo, Andrea Pulvirenti

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Selection of Wine <i>Saccharomyces cerevisiae</i> Strains and Their Screening for the Adsorption Activity of Pigments, Phenolics and Ochratoxin A Tekijä Andrea Pulvirenti, Luciana De Vero, Giuseppe Blaiotta, Rossana Sidari, Giovanna Iosca, Maria Gullo, Andrea Caridi

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Design of a New Fermented Beverage from Medicinal Plants and Organic Sugarcane Molasses via Lactic Fermentation Tekijä Hamza Gadhoumi, Maria Gullo, Luciana De Vero, Enriqueta Martinez-Rojas, Moufida Saidani Tounsi, El Akrem Hayouni

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Selection of starter cultures from olive skin to improve the quality of fermented table olives Tekijä Paola Foti, Lara Signorello, Maria Gullo, Mattia P. Arena, Nicolina Timpanaro, Cinzia Benincasa, Innocenzo Muzzalupo, Flora V. Romeo

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