| 1 |
Influence of low and high molecular weight compounds on the permeate flux decline in nanofiltration of red grape must
Salgado C, Palacio L, Carmona FJ, Hernandez A, Pradanos P
Desalination, 315, 124, 2013 |
| 2 |
Synthesis of gamma-aminobutyric acid (GABA) by Lactobacillus plantarum DSM19463: functional grape must beverage and dermatological applications
Di Cagno R, Mazzacane F, Rizzello CG, De Angelis M, Giuliani G, Meloni M, De Servi B, Gobbetti M
Applied Microbiology and Biotechnology, 86(2), 731, 2010 |
| 3 |
A model for pH determination during alcoholic fermentation of a grape must by Saccharomyces cerevisiae
Akin H, Brandam C, Meyer XM, Strehaiano P
Chemical Engineering and Processing, 47(11), 1986, 2008 |
| 4 |
Modulated gluconic acid production from immobilized cells of Aspergillus niger ORS-4.410 utilizing grape must
Singh OV
Journal of Chemical Technology and Biotechnology, 83(6), 780, 2008 |
| 5 |
A theoretical model to predict the age of traditional balsamic vinegar
Giudici P, Rinaldi G
Journal of Food Engineering, 82(2), 121, 2007 |
| 6 |
Bioconversion of grape must into modulated gluconic acid production by Aspergillus niger ORS-4.410
Singh OV, Singh RP
Journal of Applied Microbiology, 100(5), 1114, 2006 |
| 7 |
Scaling-up in industrial winemaking using low electric current as an alternative to sulfur dioxide addition
Lustrato G, Alfano G, Belli C, Grazia L, Iorizzo M, Ranalli G
Journal of Applied Microbiology, 101(3), 682, 2006 |
| 8 |
Controlling grape must fermentation in early winemaking phases: the role of electrochemical treatment
Lustrato G, Alfano G, Belli C, Grazia L, Iorizzo M, Maiuro L, Massarella F, Zanardini E, Ranalli G
Journal of Applied Microbiology, 95(5), 1087, 2003 |
