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Publications by Luisa Berna
Genomic and Phenomic Analysis of Hanseniaspora Vineae Provides Insights for Understanding Yeast Fermentation Flavours That Contribute to Wine Quality.
Applied and Environmental Microbiology
Applied Microbiology
Biotechnology
Ecology
Food Science
The Genome Sequence of the Hydrocarbon-Degrading Acinetobacter Venetianus VE-C3
Research in Microbiology
Medicine
Microbiology
Molecular Biology
Related publications
Comparison of Fermentation and Wines Produced by Inoculation of Hanseniaspora Vineae and Saccharomyces Cerevisiae
Frontiers in Microbiology
Microbiology
Patterns of Genomic and Phenomic Diversity in Wine and Table Grapes
Horticulture Research
Biochemistry
Biotechnology
Horticulture
Plant Science
Genetics
Analysis of the NCR Mechanisms in Hanseniaspora Vineae and Saccharomyces Cerevisiae During Winemaking
Frontiers in Genetics
Genetics
Molecular Medicine
Yeast Interactions in Inoculated Wine Fermentation
Frontiers in Microbiology
Microbiology
De Novo Synthesis of Benzenoid Compounds by the Yeast Hanseniaspora Vineae Increases the Flavor Diversity of Wines
The Effect of Yeast Strain, Grape Solids, Nitrogen and Temperature on Fermentation Rate and Wine Quality
South African Journal of Enology & Viticulture
Influence of Sodium Chloride on Wine Yeast Fermentation Performance
International Journal of Wine Research
Food Science
Assessment of Dominance of Added Yeast in Wine Fermentation and Origin of Saccharomyces Cerevisiae in Wine-Making.
Journal of General and Applied Microbiology
Medicine
Applied Microbiology
Microbiology
Biotechnology
Fine Resolution Analysis of Microbial Communities Provides Insights Into the Variability of Cocoa Bean Fermentation
Frontiers in Microbiology
Microbiology
