Sfoglia per Autore
Polyphasic comparison of yeast population's dynamics in box and heap fermentation of cocoa bean in Cameroon
2017-01-01 Mota-Gutierrez, Jatziri; Ferrocino, Ilario; Botta, Cristian; Giordano, Manuela; Bertolino, Marta; Dolci, Paola; Cannoni, Marcella; Cocolin, Luca
Dynamics and biodiversity of bacterial and yeast communities during fermentation of cocoa beans
2018-01-01 Mota Gutierrez J., Botta C., Ferrocino I., Giordano M., Bertolino M., Dolci P., Cannoni M., Cocolin L.
Dynamics and biodiversity of bacterial and yeast communities during fermentation of cocoa beans
2018-01-01 Mota-Gutierrez, Jatziri; Botta, Cristian; Ferrocino, Ilario; Giordano, Manuela; Bertolino, Marta; Dolci, Paola; Cannoni, Marcella; Cocolin, Luca*
The effect of yeast cultures on the microbial composition and fermented cocoa volatile compounds
2019-01-01 Mota Gutierrez Jatziri, Botta Cristian, Ferrocino Ilario, Giordano Manuela, Cocolin Luca Simone
A matter of chocolate aroma: What microbial communities can do on the formation of sensorial attributes in the early stages of the cocoa fermentation
2019-01-01 Mota-Gutierrez Jatziri, Suarez-Quiroz Mirna Leonor, Gonzalez-Rios Oscar , Ferrocino Ilario, Cocolin Luca Simone
Dynamics of the moisture content of cocoa beans during fermentation
2019-01-01 Mota-Gutierrez, Jatziri; Suarez-Quiroz, Mirna Leonor; Gonzalez-Ríos, Oscar; Cocolin, Luca
Microbes in Cocoa Beans: What Microbial Communities Can Do on the Formation of Cocoa Aroma during Fermentation
2019-01-01 Jatziri, Mota-Gutierrez
Traceability of Functional Volatile Compounds Generated on Inoculated Cocoa Fermentation and Its Potential Health Benefits
2019-01-01 Mota-Gutierrez, Jatziri; Barbosa-Pereira, Letricia; Ferrocino, Ilario; Cocolin, Luca
The challenges and perspectives of the selection of starter cultures for fermented cocoa beans
2019-01-01 Figueroa-Hernández, Claudia; Mota-Gutierrez, Jatziri; Ferrocino, Ilario; Hernández-Estrada, Zorba J.; González-Ríos, Oscar; Cocolin, Luca; Suárez-Quiroz, Mirna L.
Metataxonomic comparison between internal transcribed spacer and 26S ribosomal large subunit (LSU) rDNA gene
2019-01-01 Mota-Gutierrez, Jatziri; Ferrocino, Ilario; Rantsiou, Kalliopi; Cocolin, Luca
Chocolate culture: Preferences, emotional implications and awareness of Italian consumers
2021-01-01 Merlino, Valentina Maria; Mota-Gutierrez, Jatziri; Borra, Danielle; Brun, Filippo; Cocolin, Luca; Blanc, Simone; Massaglia, Stefano
Campylobacter spp. prevalence and mitigation strategies in the broiler production chain
2022-01-01 Jatziri Mota-Gutierrez, Lukas Lis, Amaia Lasagabaster, Ibai Nafarrate, Ilario Ferrocino, Luca Cocolin, Kalliopi Rantsiou
Effect of alternative fungicides and inoculation strategy on yeast biodiversity and dynamics from the vineyard to the winery
2022-01-01 Vasileios Englezos, Jatziri Mota-Gutierrez, Simone Giacosa, Susana Segade, Matteo Pollon, Giorgio Gambino, Luca Rolle, Ilario Ferrocino, Kalliopi Rantsiou
| Titolo | Data di pubblicazione | Autore(i) | File |
|---|---|---|---|
| Polyphasic comparison of yeast population's dynamics in box and heap fermentation of cocoa bean in Cameroon | 2017 | Mota-Gutierrez, Jatziri; Ferrocino, Ilario; Botta, Cristian; Giordano, Manuela; Bertolino, Marta; Dolci, Paola; Cannoni, Marcella; Cocolin, Luca | |
| Dynamics and biodiversity of bacterial and yeast communities during fermentation of cocoa beans | 2018 | Mota Gutierrez J., Botta C., Ferrocino I., Giordano M., Bertolino M., Dolci P., Cannoni M., Cocolin L. | |
| Dynamics and biodiversity of bacterial and yeast communities during fermentation of cocoa beans | 2018 | Mota-Gutierrez, Jatziri; Botta, Cristian; Ferrocino, Ilario; Giordano, Manuela; Bertolino, Marta; Dolci, Paola; Cannoni, Marcella; Cocolin, Luca* | |
| The effect of yeast cultures on the microbial composition and fermented cocoa volatile compounds | 2019 | Mota Gutierrez Jatziri, Botta Cristian, Ferrocino Ilario, Giordano Manuela, Cocolin Luca Simone | |
| A matter of chocolate aroma: What microbial communities can do on the formation of sensorial attributes in the early stages of the cocoa fermentation | 2019 | Mota-Gutierrez Jatziri, Suarez-Quiroz Mirna Leonor, Gonzalez-Rios Oscar , Ferrocino Ilario, Cocolin Luca Simone | |
| Dynamics of the moisture content of cocoa beans during fermentation | 2019 | Mota-Gutierrez, Jatziri; Suarez-Quiroz, Mirna Leonor; Gonzalez-Ríos, Oscar; Cocolin, Luca | |
| Microbes in Cocoa Beans: What Microbial Communities Can Do on the Formation of Cocoa Aroma during Fermentation | 2019 | Jatziri, Mota-Gutierrez | |
| Traceability of Functional Volatile Compounds Generated on Inoculated Cocoa Fermentation and Its Potential Health Benefits | 2019 | Mota-Gutierrez, Jatziri; Barbosa-Pereira, Letricia; Ferrocino, Ilario; Cocolin, Luca | |
| The challenges and perspectives of the selection of starter cultures for fermented cocoa beans | 2019 | Figueroa-Hernández, Claudia; Mota-Gutierrez, Jatziri; Ferrocino, Ilario; Hernández-Estrada, Zorba J.; González-Ríos, Oscar; Cocolin, Luca; Suárez-Quiroz, Mirna L. | |
| Metataxonomic comparison between internal transcribed spacer and 26S ribosomal large subunit (LSU) rDNA gene | 2019 | Mota-Gutierrez, Jatziri; Ferrocino, Ilario; Rantsiou, Kalliopi; Cocolin, Luca | |
| Chocolate culture: Preferences, emotional implications and awareness of Italian consumers | 2021 | Merlino, Valentina Maria; Mota-Gutierrez, Jatziri; Borra, Danielle; Brun, Filippo; Cocolin, Luca; Blanc, Simone; Massaglia, Stefano | |
| Campylobacter spp. prevalence and mitigation strategies in the broiler production chain | 2022 | Jatziri Mota-Gutierrez, Lukas Lis, Amaia Lasagabaster, Ibai Nafarrate, Ilario Ferrocino, Luca Cocolin, Kalliopi Rantsiou | |
| Effect of alternative fungicides and inoculation strategy on yeast biodiversity and dynamics from the vineyard to the winery | 2022 | Vasileios Englezos, Jatziri Mota-Gutierrez, Simone Giacosa, Susana Segade, Matteo Pollon, Giorgio Gambino, Luca Rolle, Ilario Ferrocino, Kalliopi Rantsiou |
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