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20篇 您的检索式：作者名="Mannazzu"

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	题名	作者	年代	出处	被引量
1	Perimortem ce- sarean delivery 30 minutes after a laboring patient jumped from a fourth-floor window: baby survives and is normal at age 4 years显示文摘	Capobianco G BMata A Mannazzu MC	2008	Am J Obstet Gynecol2008，198，1：	1
2	Controlled mixed culture fermentation: a new perspective on the use of non- Saccharomyces yeasts in winemaking显示文摘	Ciani M Comitini F Mannazzu I	2010	FEMS Yeast Research2010，10，2：	1
3	Contribution of winery-resident Saccharomyces cerevisiae strains to spontaneous grape must fermentation显示文摘	CIANI M MANNAZZU I MARINANGELI P	2004	Anton Leeuw lnt J G2004，85，2：	1
4	Amplified ribosomal DNA restriction analysis for the characterization of Azotobacterace- ae : a contribution to the study of these free - living nitrogen - fix- ing bacteria显示文摘	Aquilanti L Mannazzu I Papa R	2004	Microbiol Methods2004，57，：	1
5	Contribution ofwinery-resident Saccharomyces cerevisiae strains to spontaneous grapemust fermentation显示文摘	CIANI M MANNAZZU I MARINANGELI P	2004	Food Microbiology2004，85，2：	1
6	Amplified ribosomal DNA restriction analysis for the characterization of Azoto- bacteraceae:a contribution to the study of these free-living nitrogen-fixing bacteria显示文摘	Aquilanti L Mannazzu I Papa R	2004	Journal of Microbiological Methods2004，57，2：	1
7	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显示文摘	MANNAZZU I ANGELOZZI D BELVISO S	2008	Int J Food Mierobiol2008，121，1：	1
8	Controlled mixed culture fer- mentation: a new perspective on the use of non - Saccharomyces yeasts in winemaking显示文摘	Ciani M Comitini F Mannazzu I	2010	FEMS yeast research2010，10，2：	1
9	Controlled mixed culture fermentation: a new perspective on the use of non-Saccharomyces yeasts in winemaking 显示文摘	Ciani M Comitini F Mannazzu I	2010	FEMS Yeast Research2010，10，2：	1
10	Contribution of win-ery-resident Saccharomyces cerevisiae strains to spontaneous grape must fermentation显示文摘	Ciani M Mannazzu I Marinangeli P	2004	Antonie Van Leeuwenhoek2004，85，2：	1
11	Contribution of winery-resident Saccharomyces cerevisiae strains to spontaneous grape must fermentation显示文摘	CIANI M MANNAZZU I MARINANGELI P		0，，2：	1
12	Wine quality improvement through the combined utilisation of yeast hulls and Candida zemplininaJ Saccharomyces cerevisiae mixed starter cultures显示文摘	Zara G Mannazzu I Del Caro A Budroni M Pinna M Murru M Farris G Zara S	2014	Australian Journal of Grape and Wine Research2014，20，2：	1
13	Twelve hour PCR based met hod for detection of Salmonela spp in food显示文摘	Ferretti R Mannazzu I Cocolin L	2001	Appl Environ Microbiol2001，6，2：	1
14	Be- haviour of Saccharomyces cerevisiae wine strains during adaptation to unfavourable conditions of fer- mentation on synthetic medium: Cell lipid composi- tion, membrane integrity, viability and fermentative activity显示文摘	MANNAZZU I ANGELOZZI D BELVISO S	2008	International Journal of Food Microbiol- ogy2008，121，1：	1
15	Contr- ibution of winery-resident saceharomyces cere- visiae strains to spontaneous grape must ferment- ation 显示文摘	Ciani M Mannazzu I Marinangeli P	2004	Antonie Van Leeuwenhoek2004，85，2：	1
16	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显示文摘	Mannazzu I Angelozzi D Belviso S		0，，01：	1
17	Wine quality improvement through the combined utilisation of yeast hulls and Candida zemplinina ! Saccharomyces cerevisiae mixed starter cultures显示文摘	ZARA G MANNAZZU I DEL C Aver al	2014	Australian Journal of Grape and Wine Research2014，，20：	1
18	Twelve-hour PCR- based method for detetion of Salmonella spp in food 显示文摘	Ferretti R Mannazzu I Cocolin L	2001	Appl En- viron Microbiol2001，67，2：	1
19	Behaviour of Saccha- romyces cerevisiae wine strains during adaptation to unfavourable conditions of fermentation on synthetic medium: Cell lipid com- position, membrane integrity, viability and fermentative activity显示文摘	Mannazzu I Angelozzi D Belviso S	2008	International Journal of Food Microbiology2008，，21：	1
20	Controlled mixed culture fermentation: a new perspective on the use of non-Saccharomyces yeasts in winemaking显示文摘	Ciani M Comitini F Mannazzu I	2010	FEMS Yeast Research2010，10，2：	1

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