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Page 1
Current and future strategies for wine yeast lees valorization.
Food Res Int. 2020 Nov;137:109352. doi: 10.1016/j.foodres.2020.109352. Epub 2020 May 27.
Food Res Int. 2020.
PMID: 33233056
Review.
Emulsifying activity of potato proteins in the presence of k-carrageenan at different pH conditions.
Lomolino G, Vincenzi S, Zannoni S, Marangon M, De Iseppi A, Curioni A.
Lomolino G, et al. Among authors: de iseppi a.
Food Chem X. 2022 Jan 28;13:100232. doi: 10.1016/j.fochx.2022.100232. eCollection 2022 Mar 30.
Food Chem X. 2022.
PMID: 35498974
Free PMC article.
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Characterization and emulsifying properties of extracts obtained by physical and enzymatic methods from an oenological yeast strain.
De Iseppi A, Curioni A, Marangon M, Vincenzi S, Kantureeva G, Lomolino G.
De Iseppi A, et al.
J Sci Food Agric. 2019 Oct;99(13):5702-5710. doi: 10.1002/jsfa.9833. Epub 2019 Jul 12.
J Sci Food Agric. 2019.
PMID: 31149736
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A Novel Method for the Quantification of White Wine Mannoproteins by a Competitive Indirect Enzyme-Linked Lectin Sorbent Assay (CI-ELLSA).
Marangon M, Vegro M, Vincenzi S, Lomolino G, De Iseppi A, Curioni A.
Marangon M, et al. Among authors: de iseppi a.
Molecules. 2018 Nov 23;23(12):3070. doi: 10.3390/molecules23123070.
Molecules. 2018.
PMID: 30477183
Free PMC article.
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Genetic variability and physiological traits of Saccharomyces cerevisiae strains isolated from "Vale dos Vinhedos" vineyards reflect agricultural practices and history of this Brazilian wet subtropical area.
Crosato G, Carlot M, De Iseppi A, Garavaglia J, Pinto LMN, Ziegler DR, Ramos RCS, Rossi RC, Nadai C, Giacomini A, Corich V.
Crosato G, et al. Among authors: de iseppi a.
World J Microbiol Biotechnol. 2018 Jul 3;34(8):105. doi: 10.1007/s11274-018-2490-z.
World J Microbiol Biotechnol. 2018.
PMID: 29971504
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