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Publications by Massimo Vincenzini
Quantifying the Effects of Ethanol and Temperature on the Fitness Advantage of Predominant Saccharomyces Cerevisiae Strains Occurring in Spontaneous Wine Fermentations
Frontiers in Microbiology
Microbiology
Related publications
Diversity of Saccharomyces Strains in Wine Fermentations: Analysis for Two Consecutive Years
Letters in Applied Microbiology
Applied Microbiology
Biotechnology
Comparative Effects of Saccharomyces Cerevisiae and Aspergillus Oryzae on Rumen Fermentations
CrossRef Listing Of Deleted DOIs
The Use of Genetically Modified Saccharomyces Cerevisiae Strains in the Wine Industry
Applied Microbiology and Biotechnology
Applied Microbiology
Biotechnology
Medicine
Growth Temperature Exerts Differential Physiological and Transcriptional Responses in Laboratory and Wine Strains of Saccharomyces Cerevisiae
Applied and Environmental Microbiology
Applied Microbiology
Biotechnology
Ecology
Food Science
Effects of GPD1 Overexpression in Saccharomyces Cerevisiae Commercial Wine Yeast Strains Lacking ALD6 Genes
Applied and Environmental Microbiology
Applied Microbiology
Biotechnology
Ecology
Food Science
Extensive Copy Number Variation in Fermentation-Related Genes Among Saccharomyces Cerevisiae Wine Strains
G3: Genes, Genomes, Genetics
Medicine
Genetics
Molecular Biology
Effects of Ultrasound on Fermentation of Glucose to Ethanol by Saccharomyces Cerevisiae
Fermentation
Biochemistry
Plant Science
Genetics
Food Science
Molecular Biology
Aneuploidy and Ethanol Tolerance in Saccharomyces Cerevisiae
Frontiers in Genetics
Genetics
Molecular Medicine
Vanadium Pentoxide Effects on Stress Responses in Wine Saccharomyces Cerevisiae Strain UE-ME3
Ecotoxicology
Management
Monitoring
Mutagenesis
Medicine
Health
Policy
Toxicology
Law
