TUFARIELLO, MARIA
 Distribuzione geografica
Continente #
EU - Europa 48
AS - Asia 22
NA - Nord America 5
SA - Sud America 2
AF - Africa 1
Totale 78
Nazione #
IT - Italia 35
SG - Singapore 10
KR - Corea 7
FR - Francia 6
GB - Regno Unito 4
MX - Messico 4
CN - Cina 3
AR - Argentina 2
DE - Germania 2
JP - Giappone 2
MA - Marocco 1
PL - Polonia 1
US - Stati Uniti d'America 1
Totale 78
Città #
Sala Baganza 11
Singapore 10
Seoul 7
Lecce 6
Nancy 3
Hamamatsu 2
Neuquén 2
Planegg 2
Strasbourg 2
Durango 1
Ginosa 1
Guangzhou 1
Messina 1
Troyes 1
Totale 50
Nome #
Crossover starter yeast strains for the production of Italian Grape Ale (IGA), a fruit beer brewed after grape must adding. 18
In-depth analysis of volatolomic and odorous profiles of novel craft beer by permutation test features selection and multivariate correlation analysis 16
Effects of brewing procedures and oenological yeasts on chemical composition, antioxidant activity, and sensory properties of emmer-based craft beers 15
Selection of Saccharomyces yeasts for the production of polyphenol-enriched wine. 7
Use of multivariate statistics in the processing of data on wine volatile compounds obtained by HS-SPME-GC-MS 5
Yeast starter culture identification to produce of red wines with enhanced antioxidant content 4
Caratterizzazione molecolare e tecnologica di lieviti vinari autoctoni appartenenti alla specie Candida zemplinina 4
Il concetto di 'cross-over' applicato alla microbiologia enologica: lieviti e batteri da vitigni autoctoni come risorse per l'innovazione in altre filiere agroalimentari 2
Fermented Apulian table olives: effect of selected microbial starters on polyphenols composition, antioxidant activities and bioaccessibility 2
A non-targeted metabolomic approach for the characterization of chemical profile of sparkling wines produced using autochthonous yeast strains 2
Selected Candida zemplinina strain in multistarter grape must fermentations with Saccharomyces cerevisiae 2
A chemometric approach to the evaluation of sparkling ciders produced by Champenoise and Charmat methods 1
Single and interactive effects of unmalted cereals, hops, and yeasts on quality of white-inspired craft beers 1
Autochthonous fermentation starters for the industrial production of Negroamaro wines 1
Autochthonous biological resources for the production of regional craft beers: Exploring possible contributions of cereals, hops, microbes, and other ingredients 1
Analytical characterisation of Negroamaro red wines by "Aroma Wheels" 1
Volatolomic profile as tool to evaluate the influence of cereal-yeast-hop interactions on aromatic profile of craft beer 1
A simple strategy based on ATR-FTIR difference spectroscopy to monitor substrate intake and metabolite release by growing bacteria 1
A multivariate approach to explore the volatolomic and sensory profiles of craft Italian Grape Ale beers produced with novel Saccharomyces cerevisiae strains 1
An optimized procedure for the enological selection of non-Saccharomyces starter cultures 1
Whole Grape Pomace Flour as Nutritive Ingredient for Enriched Durum Wheat Pasta with Bioactive Potential 1
New Insights into the Oenological Significance of Candida zemplinina: Impact of Selected Autochthonous Strains on the Volatile Profile of Apulian Wines 1
The role of autochthonous microorganisms in the production of table olives 1
Metabolomics based on mass spectrometry for the evaluation of the impact of autochthonous yeast strains on the volatolomic and chemical profiles of sparkling wines 1
Analysis of the chemical profile of sparkling wines fermented with autochthonous yeast strains using a non-targeted metabolomic approach. 1
Evaluation of bioactive compounds in black table olives fermented with selected microbial starters 1
Physico-chemical and microbiological characterization of spontaneous fermentation of Cellina di Nardò and Leccino table olives 1
FERMENTAZIONI ALCOLICHE E MALOLATTICHE IN SIMULTANEA OPERATE DA CELLULE DI SACCHAROMYCES CEREVISIAE E OENOCOCCUS OENI CO-IMMOBILIZZATE IN SFERE DI ALGINATO 1
Effects of time and temperature on stability of bioactive molecules, color and volatile compounds during storage of grape pomace flour 1
Efficacy of yeast starters to drive and improve Picual, Manzanilla and Kalamàta table olive fermentation 1
Totale 96
Categoria #
all - tutte 1.205
article - articoli 773
book - libri 17
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 35
Totale 2.030


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2023/202474 0 0 0 0 0 0 0 0 21 5 40 8
2024/202522 19 3 0 0 0 0 0 0 0 0 0 0
Totale 96