G. Farris

发表

Sourdough-leavened bread improves postprandial glucose and insulin plasma levels in subjects with impaired glucose tolerance

G. Pes, M. Maioli, E. Manca, 2008, Acta Diabetologica.

Exploitation of the semi-homothallic life cycle of Saccharomyces cerevisiae for the development of breeding strategies.

I. Mannazzu, G. Zara, M. Budroni, 2008, FEMS yeast research.

Behaviour of Saccharomyces cerevisiae wine strains during adaptation to unfavourable conditions of fermentation on synthetic medium: cell lipid composition, membrane integrity, viability and fermentative activity.

I. Mannazzu, P. Goffrini, L. Bardi, 2008, International journal of food microbiology.

Lactic acid fermentation as a tool to enhance the antioxidant properties of Myrtus communis berries

J. Curiel, C. Rizzello, P. Filannino, 2015, Microbial Cell Factories.

Traditional home-made dry sausages produced in Sardinia: a study of the microflora

G. Farris, 2008 .

A genetic study of natural flor strains of Saccharomyces cerevisiae isolated during biological ageing from Sardinian wines

M. Budroni, G. Giordano, G. Farris, 2000, Journal of applied microbiology.

Malic acid production and consumption by selected of Saccharomyces cerevisiae under anaerobic and aerobic conditions

S. Ceccarelli, P. Deiana, F. Fatichenti, 1984, Applied Microbiology and Biotechnology.

Pesticides in fermentative processes of wine.

A. Angioni, P. Cabras, F. Pirisi, 1999, Journal of agricultural and food chemistry.

Antagonistic activity of Debaryomyces hansenii towards Clostridium tyrobutyricum and Cl. butyricum

P. Deiana, F. Fatichenti, G. Farris, 1983, Journal of Dairy Research.

Some aspects of diacetyl and acetoin production by Debaryomyces hansenii.

P. Deiana, R. Lodi, E. Berardi, 1990 .

Wine quality improvement through the combined utilisation of yeast hulls and Candida zemplinina/Saccharomyces cerevisiae mixed starter cultures

A. D. Caro, S. Zara, I. Mannazzu, 2014 .

Fungicidal activity of some o-nitrophenyl-hydrazones.

A. Pau, B. Asproni, G. Pintore, 1996, Farmaco.

Influence of storage temperature on shelf-life of minimally processed cactus pear fruits.

A. Piga, S. D’aquino, G. Farris, 2000 .

Gas chromatographic ion trap mass spectrometry determination of zoxamide residues in grape, grape processing, and in the fermentation process.

P. Caboni, S. Zara, A. Angioni, 2005, Journal of chromatography. A.

Fate of quinoxyfen residues in grapes, wine, and their processing products.

A. Angioni, P. Cabras, F. Pirisi, 2000, Journal of agricultural and food chemistry.

Persistence and metabolism of folpet in grapes and wine

A. Angioni, P. Cabras, V. L. Garau, 1997 .

Probiotic preparation has the capacity to hydrolyze proteins responsible for wheat allergy.

F. Turrini, C. De Simone, C. Rizzello, 2007, Journal of food protection.

Correlation between cell lipid content, gene expression and fermentative behaviour of two Saccharomyces cerevisiae wine strains

S. Zara, G. Zara, L. Bardi, 2008, Journal of applied microbiology.

Incidence de la température et du pH sur la production d'acide malique par Saccharomyces cerevisiae

P. Deiana, G. Farris, F. Fatichenti, 1989 .

Molecular and Enological Characterization of Autochthonous Saccharomyces cerevisiae Strains Isolated from Grape-musts and Wines Cannonau

S. Zara, G. Zara, M. Budroni, 2006, 2006 First International Symposium on Environment Identities and Mediterranean Area.

Identification of killer factor in the yeast genusMetschnikowia

I. Mannazzu, M. Budroni, G. Farris, 1991, Biotechnology Letters.

Interactions during fermentation between pesticides and oenological yeasts producing H2S and SO2

A. Angioni, P. Cabras, M. Budroni, 1995, Applied Microbiology and Biotechnology.

Pesticide residues in food processing

P. Cabras, L. Spanedda, G. Farris, 1992 .

Dried rennets from lambs and goat kids in the manufacture of Fiore Sardo cheese: microbiological and technological aspects.

P. Deiana, R. Lodi, F. Fatichenti, 1980 .

Molecular characterization of lactic acid bacteria from sourdough breads produced in Sardinia (Italy) and multivariate statistical analyses of results.

E. Parente, P. Catzeddu, M. Sanna, 2006, Systematic and applied microbiology.

Fenhexamid residues in grapes and wine

A. Angioni, P. Cabras, V. L. Garau, 2001, Food additives and contaminants.

Quantitative changes of some volatile components in Vernaccia di Oristano (a Sardinian sherry-like wine) during maturation

G. Galletti, A. Antonelli, G. Farris, 1997 .

Volatile Composition of Vernaccia di Oristano Sherry-Like Wine as Affected by Biological Ageing

G. Galletti, A. Antonelli, G. Farris, 1996 .

Short-term effects on sheep pastureland due to grazing abandonment in a Western Mediterranean island ecosystem: A multidisciplinary approach

G. Garau, R. Filigheddu, E. Farris, 2010 .

Metabolization of lactic and acetic acids in Pecorino Romano cheese made with a combined starter of lactic acid bacteria and yeast

P. Deiana, R. Lodi, F. Fatichenti, 1984 .

Effects of Some Yeast on Resveratrol Content During Alcoholic Fermentation

M. Budroni, G. Sanna, G. Farris, 2004 .

Variability of resveratrol (3, 5, 4′-trihydroxystilbene) content in relation to the fermentation processes by Saccharomyces cerevisiae strains

A. Del Caro, G. Farris, G. Manca, 2002 .

Variability of trans and cis resveratrol and their glucosides in red wines produced in Sardinia and Corsica.

N. Chiaramonti, G. Farris, G. Manca, 2000 .

Phenolic acids in Sardinia vernaccia wine: variations during biological ageing

F. Mattivi, T. Roggio, G. Farris, 1997 .

Fenhexamid adsorption behavior on soil amended with wine lees.

A. Pusino, M. V. Pinna, M. Budroni, 2008, Journal of agricultural and food chemistry.