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19篇 您的检索式：作者名="Solieri L"

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		题名	作者	年代	出处	被引量
	1	Molecular assessment of in- digenous yeast population from traditional balsamic vinegar 显示文摘	SOLIERI L LANDI S DE VERO L	2006	J Appl Mierobiol2006，101，1：	1
	2	A new putative Zygosaccha- romyces yeast species isolated from traditional balsamic vinegar 显示文摘	SOLIERI L CASSANELLI S GIUDICI P	2007	Yeast2007，24，5：	1
	3	Yeasts associated to traditional balsamic vine- gar: ecological and technological features显示文摘	SOLIERI L GIUDICI P	2008	Int J Food Microbiol2008，125，1：	1
	4	Genome size and ploidy level: New insights for elucidating relationships in Zygosaccha- romyces species显示文摘	SOLIERI L CASSANELLI S CROCE MA	2008	Fungal Gen Bioi2008，45，12：	1
	5	Strategies and perspectives for genetic improvement of wine yeasts显示文摘	Giudici P Solieri L Pulvirenti A M		0，，：	1
	6	Yeasts associated to traditional balsamic vinegar: ecological and technological features 显示文摘	SOLIERI L GIUDICI P	2008	Int J Food Microbiol2008，125，1：	1
	7	Occurrence andDominance of Y east Species in Sour Dough 显示文摘	PULVIRENTI A SOLIERI L GULLO M’	2004	Lett Appl Microbiol2004，38，2：	1
	8	Characterization and technological properties of Oenococcus oeni strains from wine spontaneous malolactic fermentations:a framework for selection of new starter cultures显示文摘	Solieri L Genova F De Paola M	2010	Journal of Applied Microbiology2010，108，1：	1
	9	Molecular assessment ofyeast population from traditional balsamic vinegar 显示文摘	SOLIERI L LANDI S DE VERO L	2006	J Appl Microbiol2006，101，1：	1
	10	Development of a SequenceCharacterized Amplified Region Marker-Targeted Quantitative PCR Assay for Strain-Specific Detection of Oenococcus oeni during Wine Malolactic Fermentation显示文摘	Solieri L Giudici P	2010	Applied and Environmental Microbiology2010，76，23：	1
	11	Diversity of lactic acid bacteria population in ripened Parmigiano Reggiano cheese显示文摘	GALA E LANDI S SOLIERI L		0，，3：	1
	12	Yeasts associated to traditional bal- samic vinegar: ecological and technological features 显示文摘	Solieri L Giudici P	2008	International Journal of Food Microbic logy2008，125，1：	1
	13	Impact of non- starter lactobacilli on release of peptides with angiotensin- converting enzyme inhibitory and antioxidant activities during bovine milk fermentation 显示文摘	Solieri L Rutella GS Tagliazucchi D	2015	Food Microbiology2015，51，：	1
	14	Adaptive response and tolerance to sugar and salt stress in the food yeast Zygosaccharomyces rouxii 显示文摘	Dakal T C Solieri L Giudici P	2014	International Journal of Food Microbiology2014，185，：	1
	15	Molecular assessment of indigenous yeast population from traditional balsamic vinegar 显示文摘	Solieri L Landi S De Vero L et a/	2006	Journal of Applied Microbiology2006，101，1：	1
	16	Next-generation sequencing and its potential impact on food microbial genomics显示文摘	SOLIERI L DAKAL T C GIUDICI P	2013	Annals of Microbiology2013，63，1：	1
	17	Yeasts associated to traditional balsamic vinegar: ecological and technological features 显示文摘	Solieri L Giudiei P	2008	International Journal of Food Microbiology2008，125，1：	1
	18	Yeasts associated to traditional balsamic vinegar: ecological and technological features显示文摘	SOLIERI L GIUDICI P	2008	International Journal of Food Microbiology2008，125，1：	1
	19	Development of a sequence-characterized amplified region marker-targeted quantitative PCR assay for strain-specific detection of Oenococcus oeni during wine malolactic fermentation显示文摘	SOLIERI L GIUDICI P	2010	Applied and Environmental Microbiology2010，76，23：	1

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