Search Results - Gaensly, Fernanda

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  1. 1
    Autochthonous yeasts with β-glucosidase activity increase resveratrol concentration during the alcoholic fermentation of Vitis labrusca grape must

    Autochthonous yeasts with β-glucosidase activity increase resveratrol concentration during the alcoholic fermentation of Vitis labrusca grape must by Gaensly, Fernanda, Agustini, Bruna Carla, da Silva, Gildo Almeida, Picheth, Geraldo, Bonfim, Tania Maria Bordin

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  2. 2
    Characterization of autochthonous wine yeasts isolated in vineyards of the State of Paraná, Brazil

    Characterization of autochthonous wine yeasts isolated in vineyards of the State of Paraná, Brazil by Wlodarczyk, Samarina Rodrigues, Gaensly, Fernanda, Calegari-Santos, Rossana, Deffert, Flávia, Silva, Gildo Almeida da, Bonfim, Tania Maria Bordin

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  3. 3
    The uptake of different iron salts by the yeast Saccharomyces cerevisiae

    The uptake of different iron salts by the yeast Saccharomyces cerevisiae by Gaensly, Fernanda, Picheth, Geraldo, Brand, Debora, Bonfim, Tania M B

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  4. 4
    Characterization of autochthonous wine yeasts isolated in vineyards of the State of Parana, Brazil/Caracterizacao de leveduras vinicas autoctones isoladas em vinhedos do Estado do Parana, Brasil

    Characterization of autochthonous wine yeasts isolated in vineyards of the State of Parana, Brazil/Caracterizacao de leveduras vinicas autoctones isoladas em vinhedos do Estado do... by Wlodarczyk, Samarina Rodrigues, Gaensly, Fernanda, Calegari-Santos, Rossana, Deffert, Flavia, da Silva, Gildo Almeida, Bonfim, Tania Maria Bordin

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  5. 5
    Iron enriched Saccharomyces cerevisiae maintains its fermenting power and bakery properties

    Iron enriched Saccharomyces cerevisiae maintains its fermenting power and bakery properties by Gaensly, Fernanda, Wille, Grace Maria Ferreira de Castro, Brand, Debora, Bonfim, Tania Maria Bordin

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  6. 6
    Evaluation of phenolic compounds content and in vitro antioxidant activity of red wines produced from Vitis labrusca grapes

    Evaluation of phenolic compounds content and in vitro antioxidant activity of red wines produced from Vitis labrusca grapes by Lima, Daniel Braga de, Agustini, Bruna Carla, Silva, Eliz Guimarães da, Gaensly, Fernanda, Cordeiro, Rodrigo Becker, Fávero, Maria Luiza Drechsel, Brand, Debora, Maraschin, Marcelo, Bonfim, Tania Maria Bordin

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