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Items: 11

1.

Pre-fermentative cold maceration in presence of non-Saccharomyces strains: Evolution of chromatic characteristics of Sangiovese red wine elaborated by sequential inoculation.

Benucci I, Cerreti M, Liburdi K, Nardi T, Vagnoli P, Ortiz-Julien A, Esti M.

Food Res Int. 2018 May;107:257-266. doi: 10.1016/j.foodres.2018.02.029. Epub 2018 Feb 15.

PMID:
29580483
2.

A preliminary study of continuous milk coagulation using Cynara cardunculus flower extract and calf rennet immobilized on magnetic particles.

Liburdi K, Emiliani Spinelli S, Benucci I, Lombardelli C, Esti M.

Food Chem. 2018 Jan 15;239:157-164. doi: 10.1016/j.foodchem.2017.06.093. Epub 2017 Jun 20.

PMID:
28873553
3.

Immobilization of Neutral Protease from Bacillus subtilis for Regioselective Hydrolysis of Acetylated Nucleosides: Application to Capecitabine Synthesis.

Bavaro T, Cattaneo G, Serra I, Benucci I, Pregnolato M, Terreni M.

Molecules. 2016 Nov 25;21(12). pii: E1621.

4.

Characterization of Active Dry Wine Yeast During Starter Culture (Pied de Cuve) Preparation for Sparkling Wine Production.

Benucci I, Liburdi K, Cerreti M, Esti M.

J Food Sci. 2016 Aug;81(8):M2015-20. doi: 10.1111/1750-3841.13379. Epub 2016 Jul 4.

PMID:
27376497
5.

Assessing the Potential Content of Ethyl Carbamate in White, Red, and Rosé Wines as a Key Factor for Pursuing Urea Degradation by Purified Acid Urease.

Cerreti M, Fidaleo M, Benucci I, Liburdi K, Tamborra P, Moresi M.

J Food Sci. 2016 Jul;81(7):C1603-12. doi: 10.1111/1750-3841.13344. Epub 2016 May 30.

PMID:
27239804
6.

Immobilized lysozyme for the continuous lysis of lactic bacteria in wine: Bench-scale fluidized-bed reactor study.

Cappannella E, Benucci I, Lombardelli C, Liburdi K, Bavaro T, Esti M.

Food Chem. 2016 Nov 1;210:49-55. doi: 10.1016/j.foodchem.2016.04.089. Epub 2016 Apr 20.

PMID:
27211619
7.

Immobilised native plant cysteine proteases: packed-bed reactor for white wine protein stabilisation.

Benucci I, Lombardelli C, Liburdi K, Acciaro G, Zappino M, Esti M.

J Food Sci Technol. 2016 Feb;53(2):1130-9. doi: 10.1007/s13197-015-2125-4. Epub 2015 Dec 2.

8.

Effect of wine inhibitors on the proteolytic activity of papain from Carica papaya L. latex.

Benucci I, Esti M, Liburdi K.

Biotechnol Prog. 2015 Jan-Feb;31(1):48-54. doi: 10.1002/btpr.2015. Epub 2014 Nov 13.

PMID:
25376439
9.

Pineapple stem bromelain immobilized on different supports: catalytic properties in model wine.

Ilaria B, Marco E, Katia L, Maria Vittoria GA.

Biotechnol Prog. 2012 Nov-Dec;28(6):1472-7. doi: 10.1002/btpr.1639. Epub 2012 Nov 1.

PMID:
23011793
10.

Lysozyme immobilized on micro-sized magnetic particles: kinetic parameters at wine pH.

Liburdi K, Straniero R, Benucci I, Vittoria Garzillo AM, Esti M.

Appl Biochem Biotechnol. 2012 Apr;166(7):1736-46. doi: 10.1007/s12010-012-9577-z. Epub 2012 Feb 11.

PMID:
22328255
11.

Effect of wine inhibitors on free pineapple stem bromelain activity in a model wine system.

Esti M, Benucci I, Liburdi K, Garzillo AM.

J Agric Food Chem. 2011 Apr 13;59(7):3391-7. doi: 10.1021/jf104919v. Epub 2011 Mar 16.

PMID:
21381670

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