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TUFARIELLO, MARIA

TUFARIELLO, MARIA  

Istituto di Scienze delle Produzioni Alimentari - ISPA - Sede Secondaria di Lecce  

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Risultati 1 - 20 di 103 (tempo di esecuzione: 0.052 secondi).
Titolo Data di pubblicazione Autore(i) File
Application of NMR for the assessment of physiological and sensorial performances of Saccharomyces cerevisiae strains as candidate starters for the production of sparkling wine 1-gen-2025 Girelli, Chiara Roberta; Prezioso, Ilaria; Fioschi, Gabriele; Nita, Ana; Fanizzi, Francesco Paolo; Tufariello, Maria; Grieco, Francesco; Paradiso, Vito Michele
Characterisation of a sulphite-tolerant Schizosaccharomyces pombe strain: potential as spoilage in oversulphited must and as starter cultures in wine 1-gen-2025 Berbegal, Carmen; Tufariello, Maria; Grieco, Francesco; La Gatta, Barbara; Capozzi, Vittorio; Fragasso, Mariagiovanna
Correlating the 1H NMR fingerprinting of a collection of red lentil varieties with seed colour and morphology using advanced statistical analyses 1-gen-2025 Palombi, L.; Romano, G.; Tufariello, M.; Mancarella, S.; Visioni, A.; Angile, F.; Laddomada, B.; Fanizzi, F. P.
Fermentation of carob juice for the production of innovative low-alcohol beverages with high health benefits 1-gen-2025 Grieco, F.; Romano, G.; Tedesco, F.; Tufariello, M.; Petrelli, V.; Loperfido, F.; Aronne, A.; Maggi, G.; Venerito, P.; Gerardi, C.
Il Ruolo dei Lieviti Autoctoni per Migliorare le Proprietà Polifenoliche e Antiossidanti del Vino: Un Viaggio tra Innovazione e Tradizione 1-gen-2025 Romano, Giuseppe; Taurino, Marco; Tufariello, Maria; Grieco, Francesco; Gerardi, Carmela
Production of a "fermented lactic beverage" with health and probiotic properties from "Almond milk" of almond Apulian varieties 1-gen-2025 Loperfido, Francesco; Petrelli, Valentina; Pupillo, Sabrina; Galeotti, Aronne; Turco, Andrea; Venerito, Pasquale; Maggi, Giuseppe; Romano, Giuseppe; Tedesco, Francesco; Gerardi, Carmela; Tufariello, Maria; Grieco, Francesco
Production of quince (Cydonia oblonga Mill.) cider from Apulian varieties using non-Saccharomyces starters isolated from the fruit’s epiphytic microbiota. 1-gen-2025 Loperfido, F.; Petrelli, V.; Galeotti, A.; Turco, A.; Maggi, G.; Venerito, P.; Silletti, S. R.; Manco, L.; Romano, G.; Tedesco, F.; Gerardi, C.; Tufariello, M.; Grieco, F.; Gallo, V.
White grape pomace (cv Fiano) as plant alternative ingredient in food industry: Stability of functional components of milled white pomace 1-gen-2025 Angile, F.; Tufariello, M.; Giovinazzo, G.; Gerardi, C.
Corrigendum to “Effects of brewing procedures and oenological yeasts on chemical composition, antioxidant activity, and sensory properties of emmer-based craft beers” [LWT - Food Science and Technology 199 (2024) 116044] 1-gen-2024 Tufariello, Maria; Grieco, Francesco; Fiore, Anna; Gerardi, Carmela; Capozzi, Vittorio; Baiano, Antonietta
Effects of brewing procedures and oenological yeasts on chemical composition, antioxidant activity, and sensory properties of emmer-based craft beers 1-gen-2024 Tufariello, M.; Grieco, F.; Fiore, A.; Gerardi, C.; Capozzi, V.; Baiano, A.
Impact of semolina-barley mixture on the volatolomic profile of dough and pasta: characterization by a multivariate chemometric approach 1-gen-2024 Palombi, L.; Pati, S.; Lamacchia, C.; Montebello, R.; Savastano, M. L.; Tufariello, M.
In-depth analysis of volatolomic and odorous profiles of novel craft beer by permutation test features selection and multivariate correlation analysis 1-gen-2024 Tufariello, M.; Palombi, L.; Baiano, A.; Grieco, F.
Industrial-level brewing using oenological Saccharomyces cerevisiae and Schizosaccharomyces pombe as mixed-inoculum 1-gen-2024 Baiano, Antonietta; Fiore, Anna; Maruccia, Francesco; Gerardi, Carmela; Povero, Marco; Grieco, Francesco; Tufariello, Maria
Optimisation of quality features of new wheat beers fermented through sequential inoculation of non-Saccharomyces and Saccharomyces yeasts 1-gen-2024 Grieco, Francesco; Fiore, Anna; Gerardi, Carmela; Tufariello, Maria; Romano, Giuseppe; Baiano, Antonietta
Yeast starter culture identification to produce of red wines with enhanced antioxidant content 1-gen-2024 Romano, Giuseppe; Taurino, Marco; Gerardi, Carmela; Tufariello, Maria; Lenucci, Marcello; Grieco, Francesco
A chemometric approach to the evaluation of sparkling ciders produced by Champenoise and Charmat methods 1-gen-2023 Baiano, Antonietta; Fiore, Anna; la Gatta, Barbara; Gerardi, Carmela; Grieco, Francesco; Tufariello, Maria
A multivariate approach to explore the volatolomic and sensory profiles of craft Italian Grape Ale beers produced with novel Saccharomyces cerevisiae strains 1-gen-2023 Pietrafesa, Rocchina; Siesto, Gabriella; Tufariello, Maria; Palombi, Lorenzo; Baiano, Antonietta; Gerardi, Carmela; Braghieri, Ada; Genovese, Francesco; Grieco, Francesco; Capece, Angela
A simple strategy based on ATR-FTIR difference spectroscopy to monitor substrate intake and metabolite release by growing bacteria 1-gen-2023 Semeraro, Paola; Giotta, Livia; Talà, Adelfia; Tufariello, Maria; D'Elia, Marcella; Milano, Francesco; Alifano, Pietro; Valli, Ludovico
Application of microbial cross-over for the production of Italian Grape Ale (IGA), a fruit beer obtained by grape must addition 1-gen-2023 Siesto, Gabriella; Pietrafesa, Rocchina; Tufariello, Maria; Gerardi, Carmela; Grieco, Francesco; Capece, Angela
Assessment of the impact of unmalted cereals, hops, and yeast strains on volatolomic and olfactory profiles of Blanche craft beers: a chemometric approach 1-gen-2023 Palombi, Lorenzo; Tufariello, Maria; Durante, Miriana; Fiore, Anna; Baiano, Antonietta; Grieco, Francesco