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Carmen Berbegal
Carmen Berbegal
University of Valencia
Email verificata su unifg.it
Titolo
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Spontaneous food fermentations and potential risks for human health
V Capozzi, M Fragasso, R Romaniello, C Berbegal, P Russo, G Spano
Fermentation 3 (4), 49, 2017
1702017
Non-Saccharomyces commercial starter cultures: scientific trends, recent patents and innovation in the wine sector
L Roudil, P Russo, C Berbegal, W Albertin, G Spano, V Capozzi
Recent patents on food, nutrition & agriculture 11 (1), 27-39, 2020
1312020
Microbial resources and enological significance: Opportunities and benefits
L Petruzzi, V Capozzi, C Berbegal, MR Corbo, A Bevilacqua, G Spano, ...
Frontiers in microbiology 8, 262281, 2017
1242017
Technological properties of Lactobacillus plantarum strains isolated from grape must fermentation
C Berbegal, N Peña, P Russo, F Grieco, I Pardo, S Ferrer, G Spano, ...
Food microbiology 57, 187-194, 2016
1082016
Requirement of the Lactobacillus casei MaeKR Two-Component System for l-Malic Acid Utilization via a Malic Enzyme Pathway
JM Landete, L García-Haro, A Blasco, P Manzanares, C Berbegal, ...
Applied and environmental microbiology 76 (1), 84-95, 2010
772010
Microbial resources and innovation in the wine production sector
C Berbegal, G Spano, M Tristezza, F Grieco, V Capozzi
South African Journal of Enology and Viticulture 38 (2), 156-166, 2017
642017
Climate changes and food quality: The potential of microbial activities as mitigating strategies in the wine sector
C Berbegal, M Fragasso, P Russo, F Bimbo, F Grieco, G Spano, ...
Fermentation 5 (4), 85, 2019
632019
Starter cultures as biocontrol strategy to prevent Brettanomyces bruxellensis proliferation in wine
C Berbegal, G Spano, M Fragasso, F Grieco, P Russo, V Capozzi
Applied microbiology and biotechnology 102, 569-576, 2018
572018
Saccharomyces cerevisiae and Oenococcus oeni immobilized in different layers of a cellulose/starch gel composite for simultaneous alcoholic and malolactic wine fermentations
I Servetas, C Berbegal, N Camacho, A Bekatorou, S Ferrer, P Nigam, ...
Process Biochemistry 48 (9), 1279-1284, 2013
572013
Selection of indigenous yeast strains for the production of sparkling wines from native Apulian grape varieties
C Garofalo, C Berbegal, F Grieco, M Tufariello, G Spano, V Capozzi
International journal of food microbiology 285, 7-17, 2018
472018
Use of Autochthonous Yeasts and Bacteria in Order to Control Brettanomyces bruxellensis in Wine
C Berbegal, C Garofalo, P Russo, S Pati, V Capozzi, G Spano
Fermentation 3 (4), 65, 2017
432017
A metagenomic-based approach for the characterization of bacterial diversity associated with spontaneous malolactic fermentations in wine
C Berbegal, L Borruso, M Fragasso, M Tufariello, P Russo, L Brusetti, ...
International Journal of Molecular Sciences 20 (16), 3980, 2019
422019
PTR-ToF-MS for the online monitoring of alcoholic fermentation in wine: Assessment of VOCs variability associated with different combinations of Saccharomyces/non-Saccharomyces …
C Berbegal, I Khomenko, P Russo, G Spano, M Fragasso, F Biasioli, ...
Fermentation 6 (2), 55, 2020
402020
Starter cultures for sparkling wine
C Garofalo, MP Arena, B Laddomada, MS Cappello, G Bleve, F Grieco, ...
Fermentation 2 (4), 21, 2016
382016
Impact of co-inoculation of Saccharomyces cerevisiae, Hanseniaspora uvarum and Oenococcus oeni autochthonous strains in controlled multi starter grape must fermentations
V Capozzi, C Berbegal, M Tufariello, F Grieco, G Spano
LWT 109, 241-249, 2019
362019
Lowering histamine formation in a red Ribera del Duero wine (Spain) by using an indigenous O. oeni strain as a malolactic starter
C Berbegal, Y Benavent-Gil, E Navascués, A Calvo, C Albors, I Pardo, ...
International journal of food microbiology 244, 11-18, 2017
332017
Pesticide residues and stuck fermentation in wine: new evidences indicate the urgent need of tailored regulations
P Russo, C Berbegal, C De Ceglie, F Grieco, G Spano, V Capozzi
Fermentation 5 (1), 23, 2019
292019
Immobilisation of yeasts on oak chips or cellulose powder for use in bottle-fermented sparkling wine
C Berbegal, L Polo, MJ García-Esparza, V Lizama, S Ferrer, I Pardo
Food microbiology 78, 25-37, 2019
212019
The use of core‐shell high‐performance liquid chromatography column technology to improve biogenic amine quantification in wine
C Berbegal, I Pardo, S Ferrer
Journal of the Science of Food and Agriculture 96 (5), 1556-1561, 2016
212016
A new fear in wine: Isolation of Staphylococcus epidermidis histamine producer
Y Benavent-Gil, C Berbegal, O Lucio, I Pardo, S Ferrer
Food Control 62, 142-149, 2016
172016
Il sistema al momento non può eseguire l'operazione. Riprova più tardi.
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