Tiziana Nardi
Tiziana Nardi
Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria
Verified email at crea.gov.it - Homepage
Cited by
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A sulphite-inducible form of the sulphite efflux gene SSU1 in a Saccharomyces cerevisiae wine yeast
T Nardi, V Corich, A Giacomini, B Blondin
Microbiology 156 (6), 1686-1696, 2010
Evaluation of red chicory extract as a natural antioxidant by pure lipid oxidation and yeast oxidative stress response as model systems
A Lante, T Nardi, F Zocca, A Giacomini, V Corich
Journal of agricultural and food chemistry 59 (10), 5318-5324, 2011
Partial vinylphenol reductase purification and characterization from Brettanomyces bruxellensis
I Tchobanov, L Gal, M Guilloux‐Benatier, F Remize, T Nardi, J Guzzo, ...
FEMS microbiology letters 284 (2), 213-217, 2008
Biodiversity, dynamics and ecology of bacterial community during grape marc storage for the production of grappa
PA Maragkoudakis, T Nardi, B Bovo, M D'Andrea, KS Howell, A Giacomini, ...
International Journal of Food Microbiology 162 (2), 143-151, 2013
Adaptation of yeasts Saccharomyces cerevisiae and Brettanomyces bruxellensis to winemaking conditions: a comparative study of stress genes expression
T Nardi, F Remize, H Alexandre
Applied microbiology and biotechnology 88 (4), 925-937, 2010
Oxidative stress response and nitrogen utilization are strongly variable in Saccharomyces cerevisiae wine strains with different fermentation performances
L Treu, S Campanaro, C Nadai, C Toniolo, T Nardi, A Giacomini, G Valle, ...
Applied microbiology and biotechnology 98 (9), 4119-4135, 2014
Acidification of grape marc for alcoholic beverage production: Effects on indigenous microflora and aroma profile after distillation
B Bovo, T Nardi, F Fontana, M Carlot, A Giacomini, V Corich
International Journal of Food Microbiology 152 (3), 100-106, 2012
A rapid method for dfferentiating Saccharomyces sensu stricto strains from other yeast species in an enological environment
T Nardi, M Carlot, E De Bortoli, V Corich, A Giacomini
FEMS microbiology letters 264 (2), 168-173, 2006
Managing wine quality using Torulaspora delbrueckii and Oenococcus oeni starters in mixed fermentations of a red Barbera wine
T Nardi, L Panero, M Petrozziello, M Guaita, C Tsolakis, C Cassino, ...
European Food Research and Technology 245 (2), 293-307, 2019
Bark and grape microbiome of Vitis vinifera: influence of geographic patterns and agronomic management on bacterial diversity
N Vitulo, WJF Lemos Jr, M Calgaro, M Confalone, GE Felis, G Zapparoli, ...
Frontiers in microbiology 9, 3203, 2019
Evaluating the impact of a fungal-origin chitosan preparation on Brettanomyces bruxellensis in the context of wine aging
T Nardi, P Vagnoli, A Minacci, S Gautier, N Sieczkowski
Wine Studies 3 (1), 2014
Exploitation of Simultaneous Alcoholic and Malolactic Fermentation of Incrocio Manzoni, a Traditional Italian White Wine
R Guzzon, S Moser, S Davide, TR Villegas, M Malacarne, R Larcher, ...
South African Journal of Enology and Viticulture 37 (2), 124-131, 2016
Pre-fermentative cold maceration in presence of non-Saccharomyces strains: Evolution of chromatic characteristics of Sangiovese red wine elaborated by sequential inoculation
I Benucci, M Cerreti, K Liburdi, T Nardi, P Vagnoli, A Ortiz-Julien, M Esti
Food Research International 107, 257-266, 2018
Valorisation of a milk industry by-product as substrate for microbial growth
P Maragkoudakis, T Nardi, B Bovo, V Corich, A Giacomini
Journal of Biotechnology, 340, 2010
Pre‐fermentative cold maceration in the presence of non‐Saccharomyces strains: effect on fermentation behaviour and volatile composition of a red wine
I Benucci, F Luziatelli, M Cerreti, K Liburdi, T Nardi, P Vagnoli, M Ruzzi, ...
Australian Journal of Grape and Wine Research 24 (2), 267-274, 2018
Evaluation of Energy Saving Using a New Yeast Combined with Temperature Management in Sparkling Base Wine Fermentation
V Giovenzana, R Beghi, P Vagnoli, F Iacono, R Guidetti, T Nardi
American Journal of Enology and Viticulture 67 (3), 308-314, 2016
Microbial Resources as a Tool for Enhancing Sustainability in Winemaking
T Nardi
Microorganisms 8 (4), 507, 2020
Yeast selection criteria for improvement of sulphite management in winemaking
T Nardi, C Nadai, B Bovo, L Treu, S Campanaro, A Giacomini, V Corich
Oeno2011-Actes de colloques du 9 e symposium international d’oenologie de …, 2012
Molecular approaches for the individuation and characterization of technological and quality traits in microorganisms of enological interest
T Nardi
L'analisi sensoriale come struento di selezione: un nuovo lievito dal Terroir Raboso Piave
V Corich, T Nardi, B Bovo, M Carlot, F Zilio, A Marangon, A Giacomini
L'Enologo 48 (5), 81-85, 2012
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