CAVAZZA, AGOSTINO
Dynamic changes in microbiota and mycobiota during spontaneous 'Vino Santo Trentino' fermentation
2016-01-01 Stefanini, I.; Albanese, D.; Cavazza, A.; Franciosi, E.; De Filippo, C.; Donati, C.; Cavalieri, D.
Biodiversity and γ-aminobutyric acid production by lactic acid bacteria isolated from traditional Alpine raw cow’s milk cheeses
2015-01-01 Franciosi, E.; Carafa, I.; Nardin, T.; Schiavon, S.; Poznanski, E.; Cavazza, A.; Larcher, R.; Tuohy, K.
The influence of the copper content in grape must on alcoholic fermentation kinetics and wine quality: a survey on the performance of 50 commercial active dry yeasts
2013-01-01 Cavazza, A.; Guzzon, R.; Malacarne, M.; Larcher, R.
The spatial distribution of bacteria in Grana-cheese during ripening
2012-01-01 Monfredini, L.; Settanni, L.; Poznanski, E.; Cavazza, A.; Franciosi, E.
Use of organo-silica immobilized bacteria produced in a pilot scale plant to induce malolactic fermentation in wines that contain lysozyme
2012-01-01 Guzzon, R.; Carturan, G.; Krieger Weber, S.; Cavazza, A.
The effect of milk collection and storage conditions on the final quality of Trentingrana cheese: sensory and instrumental evaluation
2012-01-01 Endrizzi, I.; Fabris, A.; Biasioli, F.; Aprea, E.; Franciosi, E.; Poznanski, E.; Cavazza, A.; Gasperi, F.
Does milk treatment before cheese-making affect microbial and chemical traits of ripened cheese? Grana Trentino as a case study
2012-01-01 Franciosi, E.; Gardini, F.; Monfredini, L.; Tabanelli, G.; Fabris, A.; Endrizzi, I.; Poznanski, E.; Gasperi, F.; Cavazza, A.
Mantenere la tipicità in un mondo che cambia
2011-01-01 Cavazza, A.; Franciosi, E.; Settanni, L.; Monfredini, L.; Poznanski, E.
Must treatments and wild yeast growth before and during alcoholic fermentation
2011-01-01 Cavazza, A.; Poznanski, E.; Guzzon, R.
Extension of Tosela cheese shelf-life using non-starter lactic acid bacteria
2011-01-01 Settanni, L.; Franciosi, E.; Cavazza, A.; Cocconcelli, P.S.; Poznanski, E.
Changes in psychrotrophic microbial populations during milk creaming to produce Grana Trentino cheese
2011-01-01 Franciosi, E.; De Sabbata, G.; Cavazza, A.; Poznanski, E.
Microbial analysis of raw cows’ milk used for cheese-making: influence of storage treatments on microbial composition and other technological traits
2011-01-01 Franciosi, E.; Settanni, L.; Cologna, N.; Cavazza, A.; Poznanski, E.
L'aroma del Puzzone
2010-01-01 Franciosi, E.; Settanni, L.; Carlin, S.; Cavazza, A.; Poznanski, E.
Aspetti microbiologici del latte crudo, mantenuto a diverse temperature, per la produzione di grana trentino
2009-01-01 Franciosi, E.; Settanni, L.; Cavazza, A.; Poznanski, E.
Immobilization of malolactic fermentation bacteria with an innovative technique
2009-01-01 Guzzon, R.; Cavazza, A.; Carturan, G.
Microsfere per una migliore malolattica
2009-01-01 Guzzon, R.; Cavazza, A.; Carturan, G.
Biodiversity and technological potential of wild lactic acid bacteria from raw cows' milk
2009-01-01 Franciosi, E.; Settanni, L.; Cavazza, A.; Poznanski, E.
Presence of enterococci in raw cow's milk and "Puzzone di Moena" cheese
2009-01-01 Franciosi, E.; Settanni, L.; Cavazza, A.; Poznanski, E.
Microbiological monitoring of raw milk from selected farm in the Trentingrana region
2009-01-01 Franciosi, E.; Pecile, A.; Cavazza, A.; Poznanski, E.
Selection of a new highly resistant strain for malolactic fermentation under difficult conditions
2009-01-01 Guzzon, R.; Poznanski, E.; Conterno, L.; Vagnoli, P.; Krieger Weber, S.; Cavazza, A.
| Data di pubblicazione | Titolo | Autore(i) | Tipo | File |
|---|---|---|---|---|
| 1-gen-2016 | Dynamic changes in microbiota and mycobiota during spontaneous 'Vino Santo Trentino' fermentation | Stefanini, I.; Albanese, D.; Cavazza, A.; Franciosi, E.; De Filippo, C.; Donati, C.; Cavalieri, D. | Articolo in rivista | |
| 1-gen-2015 | Biodiversity and γ-aminobutyric acid production by lactic acid bacteria isolated from traditional Alpine raw cow’s milk cheeses | Franciosi, E.; Carafa, I.; Nardin, T.; Schiavon, S.; Poznanski, E.; Cavazza, A.; Larcher, R.; Tuohy, K. | Articolo in rivista | |
| 1-gen-2013 | The influence of the copper content in grape must on alcoholic fermentation kinetics and wine quality: a survey on the performance of 50 commercial active dry yeasts | Cavazza, A.; Guzzon, R.; Malacarne, M.; Larcher, R. | Articolo in rivista | |
| 1-gen-2012 | The spatial distribution of bacteria in Grana-cheese during ripening | Monfredini, L.; Settanni, L.; Poznanski, E.; Cavazza, A.; Franciosi, E. | Articolo in rivista | |
| 1-gen-2012 | Use of organo-silica immobilized bacteria produced in a pilot scale plant to induce malolactic fermentation in wines that contain lysozyme | Guzzon, R.; Carturan, G.; Krieger Weber, S.; Cavazza, A. | Articolo in rivista | |
| 1-gen-2012 | The effect of milk collection and storage conditions on the final quality of Trentingrana cheese: sensory and instrumental evaluation | Endrizzi, I.; Fabris, A.; Biasioli, F.; Aprea, E.; Franciosi, E.; Poznanski, E.; Cavazza, A.; Gasperi, F. | Articolo in rivista | |
| 1-gen-2012 | Does milk treatment before cheese-making affect microbial and chemical traits of ripened cheese? Grana Trentino as a case study | Franciosi, E.; Gardini, F.; Monfredini, L.; Tabanelli, G.; Fabris, A.; Endrizzi, I.; Poznanski, E.; Gasperi, F.; Cavazza, A. | Articolo in rivista | |
| 1-gen-2011 | Mantenere la tipicità in un mondo che cambia | Cavazza, A.; Franciosi, E.; Settanni, L.; Monfredini, L.; Poznanski, E. | Articolo in rivista | |
| 1-gen-2011 | Must treatments and wild yeast growth before and during alcoholic fermentation | Cavazza, A.; Poznanski, E.; Guzzon, R. | Articolo in rivista | |
| 1-gen-2011 | Extension of Tosela cheese shelf-life using non-starter lactic acid bacteria | Settanni, L.; Franciosi, E.; Cavazza, A.; Cocconcelli, P.S.; Poznanski, E. | Articolo in rivista | |
| 1-gen-2011 | Changes in psychrotrophic microbial populations during milk creaming to produce Grana Trentino cheese | Franciosi, E.; De Sabbata, G.; Cavazza, A.; Poznanski, E. | Articolo in rivista | |
| 1-gen-2011 | Microbial analysis of raw cows’ milk used for cheese-making: influence of storage treatments on microbial composition and other technological traits | Franciosi, E.; Settanni, L.; Cologna, N.; Cavazza, A.; Poznanski, E. | Articolo in rivista | |
| 1-gen-2010 | L'aroma del Puzzone | Franciosi, E.; Settanni, L.; Carlin, S.; Cavazza, A.; Poznanski, E. | Articolo in rivista | |
| 1-gen-2009 | Aspetti microbiologici del latte crudo, mantenuto a diverse temperature, per la produzione di grana trentino | Franciosi, E.; Settanni, L.; Cavazza, A.; Poznanski, E. | Articolo in rivista | |
| 1-gen-2009 | Immobilization of malolactic fermentation bacteria with an innovative technique | Guzzon, R.; Cavazza, A.; Carturan, G. | Articolo in rivista | |
| 1-gen-2009 | Microsfere per una migliore malolattica | Guzzon, R.; Cavazza, A.; Carturan, G. | Articolo in rivista | |
| 1-gen-2009 | Biodiversity and technological potential of wild lactic acid bacteria from raw cows' milk | Franciosi, E.; Settanni, L.; Cavazza, A.; Poznanski, E. | Articolo in rivista | |
| 1-gen-2009 | Presence of enterococci in raw cow's milk and "Puzzone di Moena" cheese | Franciosi, E.; Settanni, L.; Cavazza, A.; Poznanski, E. | Articolo in rivista | |
| 1-gen-2009 | Microbiological monitoring of raw milk from selected farm in the Trentingrana region | Franciosi, E.; Pecile, A.; Cavazza, A.; Poznanski, E. | Articolo in rivista | |
| 1-gen-2009 | Selection of a new highly resistant strain for malolactic fermentation under difficult conditions | Guzzon, R.; Poznanski, E.; Conterno, L.; Vagnoli, P.; Krieger Weber, S.; Cavazza, A. | Articolo in rivista |