IRIS
ROMANO, Patrizia
 Distribuzione geografica
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Continente #
NA - Nord America 18.312
AS - Asia 6.232
EU - Europa 5.736
SA - Sud America 341
AF - Africa 47
Continente sconosciuto - Info sul continente non disponibili 32
OC - Oceania 25
Totale 30.725
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Nazione #
US - Stati Uniti d'America 17.812
CN - Cina 2.615
UA - Ucraina 1.768
SG - Singapore 1.482
VN - Vietnam 1.212
IT - Italia 705
RU - Federazione Russa 567
DE - Germania 519
HK - Hong Kong 492
GB - Regno Unito 482
FI - Finlandia 448
CA - Canada 435
SE - Svezia 424
FR - Francia 395
BR - Brasile 252
IE - Irlanda 158
TR - Turchia 109
IN - India 72
AE - Emirati Arabi Uniti 58
JP - Giappone 58
BE - Belgio 53
AR - Argentina 41
BD - Bangladesh 39
MX - Messico 39
AT - Austria 36
NL - Olanda 35
PL - Polonia 33
EU - Europa 30
ES - Italia 26
LT - Lituania 25
ZA - Sudafrica 25
AU - Australia 18
IQ - Iraq 12
CO - Colombia 11
CZ - Repubblica Ceca 11
CL - Cile 10
ID - Indonesia 10
IL - Israele 10
MY - Malesia 10
SA - Arabia Saudita 10
PE - Perù 8
HU - Ungheria 7
NZ - Nuova Zelanda 6
PK - Pakistan 6
RO - Romania 6
AZ - Azerbaigian 5
PA - Panama 5
PY - Paraguay 5
VE - Venezuela 5
DO - Repubblica Dominicana 4
HR - Croazia 4
KZ - Kazakistan 4
MA - Marocco 4
MD - Moldavia 4
PT - Portogallo 4
TN - Tunisia 4
BG - Bulgaria 3
BO - Bolivia 3
DK - Danimarca 3
EC - Ecuador 3
HN - Honduras 3
JO - Giordania 3
KG - Kirghizistan 3
PH - Filippine 3
SK - Slovacchia (Repubblica Slovacca) 3
TW - Taiwan 3
UZ - Uzbekistan 3
BA - Bosnia-Erzegovina 2
CH - Svizzera 2
CR - Costa Rica 2
DZ - Algeria 2
EG - Egitto 2
GE - Georgia 2
GR - Grecia 2
GT - Guatemala 2
JM - Giamaica 2
KW - Kuwait 2
LA - Repubblica Popolare Democratica del Laos 2
PR - Porto Rico 2
RS - Serbia 2
SI - Slovenia 2
TH - Thailandia 2
TT - Trinidad e Tobago 2
UY - Uruguay 2
AL - Albania 1
BQ - ???statistics.table.value.countryCode.BQ??? 1
BY - Bielorussia 1
BZ - Belize 1
CG - Congo 1
EE - Estonia 1
GA - Gabon 1
HT - Haiti 1
IS - Islanda 1
KE - Kenya 1
KI - Kiribati 1
LB - Libano 1
LU - Lussemburgo 1
LY - Libia 1
MK - Macedonia 1
MU - Mauritius 1
Totale 30.711
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Città #
Woodbridge 1.594
Jacksonville 1.530
Ann Arbor 1.496
Ashburn 1.322
San Jose 1.244
Fairfield 1.159
Chandler 1.138
Houston 947
Dong Ket 930
Nanjing 714
Beijing 541
Council Bluffs 537
Wilmington 530
Hong Kong 488
Seattle 445
Singapore 439
Boardman 400
Cambridge 400
The Dalles 388
Dallas 357
Toronto 354
Nanchang 274
Princeton 258
Lauterbourg 225
Moscow 204
Los Angeles 178
Helsinki 156
Dublin 153
New York 150
Ogden 147
Dearborn 133
Milan 120
Kunming 117
Shenyang 112
Hebei 100
Tianjin 90
Kocaeli 88
Ho Chi Minh City 83
Kent 83
Buffalo 76
Munich 69
Changsha 68
Jiaxing 66
Santa Clara 64
Hanoi 62
Centro 61
London 61
San Diego 57
San Francisco 55
São Paulo 52
Hangzhou 51
Brussels 47
Chicago 46
Orem 46
Turku 45
Changchun 44
Lanzhou 41
Verona 39
Shanghai 32
Tokyo 32
Vienna 31
Rome 30
Atlanta 29
Bari 29
Warsaw 29
Montreal 28
Venezia 28
Brooklyn 27
Des Moines 26
Jinan 26
Chennai 25
Frankfurt am Main 21
Guangzhou 21
Kofu 21
Norwalk 21
Poplar 20
Amsterdam 19
Stockholm 19
Denver 18
Paris 17
Mexico City 16
Manchester 15
Phoenix 15
Boston 14
Haiphong 14
Da Nang 13
Johannesburg 13
Ottawa 13
Rio de Janeiro 13
Auburn Hills 12
Ningbo 12
Querétaro 12
Redondo Beach 12
Bologna 11
Melbourne 11
Mumbai 11
Redwood City 11
Falkenstein 10
Fuzhou 9
Nuremberg 9
Totale 21.469
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Nome #
(1983) Procedure for mutagenizing spores of Saccharomyces cerevisiae. 156, 907-908. 307
Indigenous Saccharomyces cerevisiae yeasts as a source of biodiversity for the selection of starters for specific fermentations 243
Impact of yeast starter formulations on the production of volatile compounds during wine fermentation 237
Diversity of Saccharomyces cerevisiae Strains Isolated from Two Italian Wine-Producing Regions 229
(1988) Caratteristiche dei lieviti come fattori di stabilizzazione nei vini. Ind. Bevande 17, 12-16. 224
Capillary zone electrophoresis as alternative tool for rapid identification and quantification of viable Saccharomyces cerevisiae cells 222
Biological diversity of Saccharomyces yeasts of spontaneously fermenting wines in four wine regions: Comparative genotypic and phenotypic analysis 221
Control of inoculated fermentations in wine cellars by mitochondrial DNA analysis of starter yeast 221
Experimental approach for target selection of wild wine yeasts from spontaneous fermentation of "Inzolia" grapes 221
Recent updates on the use of agro-food waste for biogas production 215
Yeast/vine interaction as selection tool to optimize wine typicality. 206
Yeast Interactions in Inoculated Wine Fermentation. 206
SPME-GC method as a tool to differentiate VOC profiles in Saccharomyces cerevisiae wine yeasts 205
Biodiversity of wild strains of Saccharomyces cerevisiae as tool to complement and optimize wine quality 204
Acetoin production by Saccharomyces cerevisiae wine yeasts 202
Indigenous yeast population from Georgian aged wines produced by traditional “Kakhetian” method 202
Genetic improvement ofSaccharomyces cerevisiaewine strains for enhancing cell viability after desiccation stress 201
ceppo di lievito della specie saccharomyces cerevisiae 200
Polymorphism detection among wild Saccharomyces cerevisiae strains of different wine origin 199
Co-inoculation of different Saccharomyces cerevisiae strains and influence on volatile composition of wines 198
Bioethanol production from mixed sugars by Scheffersomyces stipitis free and immobilized cells, and co-cultures with Saccharomyces cerevisiae 192
Assessment of competition in wine fermentation among wild Saccharomyces cerevisiae strains isolated from Sangiovese grapes in Tuscany region 188
Selection of indigenous Saccharomyces cerevisiae strains for Nero d'Avola wine and evaluation of selected starter implantation in pilot fermentation 187
MOLECULAR AND TECHNOLOGICAL APPROACHES TO EVALUATE STRAIN BIODIVERSITY IN HANSENIASPORA UVARUM OF WINE ORIGIN 187
“Pecorino di Filiano” cheese as a selective habitat for the yeast species, Debaryomyces hansenii. 185
Acetaldehyde production in Saccharomyces cerevisiae wine yeasts 185
Molecular identification of yeast species associated with ‘Hamei’ - a traditional starter used for rice wine production in Manipur, India 184
Comparison between yeasts from grape and agave musts for traits of technological interest 183
Typing of Saccharomyces cerevisiae and Kloeckera apiculata strains from Aglianico wine. 183
Flocculation of wine yeasts: frequency, differences , and stability of the character 182
Diversity of Saccharomyces cerevisiae yeasts associated to spontaneously fermenting grapes from an Italian “heroic vine-growing area” 182
Use of Saccharomyces cerevisiae var. boulardii in co-fermentations with S. cerevisiae for the production of craft beers with potential healthy value-added 175
HPLC determination of agmatine and other amines in wine. 174
Application of bio-based polymers for fresh meat packaging 174
Volatile metabolites produced in wine by mixed and sequential cultures of Hanseniaspora guilliermondii or Kloeckera apiculata and Saccharomyces cerevisiae 173
Yeasts isolated from olive mill wastewaters from southern Italy: technological characterization and potential use for phenol removal 173
Genetic segregation of natural Saccharomyces cerevisiae strains derived from spontaneous fermentation of Aglianico wine. 170
CAPACITÀ DI CEPPI INDIGENI DI SACCHAROMYCES CEREVISIAE DI RIDURRE IL CONTENUTO DI RAME DURANTE LA FERMENTAZIONE ALCOLICA 164
Automated multiple development method for determination of glycerol produced by wine yeasts. 161
A polyphasic approach to identify yeast starter culture in function to the grape variety. 160
Biodiversity evaluation in Hanseniaspora uvarum wine strains by using molecular and analytical techniques. 159
The flocculation of wine yeasts: biochemical and morphological characteristics in Kloeckera apiculata 159
Taxonomic and ecological diversity of food and beverage yeasts 156
Application of molecular techniques to fingerprint Saccharomyces cerevisiae strains. 156
Phenotypic characterization of lactic acid bacteria from sourdoughs for Altamura bread produced in Apulia (Southern Italy) 156
Multiple strains of Saccharomyces cerevisiae on a single grape vine 155
Role of biogenc amines as index of freshness in beef meat packed with different bioplymeric materials 153
Higher alcohol and acetic acid production by apiculate wine yeasts 152
Yeasts from Water Buffalo Mozzarella, a traditional cheese of the Mediterranean area 152
Implementing principles of traditional concentrated grape must fermentation to the production of new generation balsamic vinegars. Starter selection and effectiveness 152
COMPOSIÇÃO DE MEIO DE CULTURA SÓLIDO, PROCESSO PARA PREPARAÇÃO DO MESMO E PROCESSO PARA IDENTIFICAÇÃO DAS LINHAGENS DE LEVEDURA NO REFERIDO MEIO (SOLID**CULTURE MEDIUM COMPOSITION, PROCESS FOR PREPARATION THEREOF AND PROCESS FOR IDENTIFICATION OF YEAST STRAINS IN SUCH MEDIUM) 151
Identification by phenotypic and genetic approaches of an indigenous Saccharomyces cerevisiae wine strain with high desiccation tolerance. 151
Conventional and Non-Conventional Yeasts in Beer Production 151
Yeast Starter as a Biotechnological Tool for Reducing Copper Content in Wine. 150
Improvement of a wine Saccharomyces cerevisiae strain by a breeding program 149
A biometric study of higher alcohol production in Saccharomyces cerevisiae 148
Stability in by-product formation as a strain selection tool of Saccharomyces cerevisiae wine yeasts. 147
Influence of Saccharomyces cerevisiae wine strains on total antioxidant capacity 146
Fourier Transform Ion Cyclotron Resonance Mass spectrometry (FTICR-MS) to ascertain the starter effect on Primitivo wine from Basilicata 146
Comparative study of Saccharomyces cerevisiae indigenous wine strains to identify potential marker genes involved in desiccation stress resistance 146
New insights on the use of wine yeasts 146
Restriction analysis of rDNA regions to differentiatenon-Saccharomyces wine species in mixed cultures 144
Sviluppo di un metodo analitico GC/MS per la determinazione di molecole segnale coinvolte nella comunicazione batterica intercellulare 143
Traceability of wine microorganisms by biochemical and molecular markers. 143
Saccharomyces strain selection in minimizing SO2 requirement during vinification 142
Response of wild S. cerevisiae to stresses determined by drying treatment 142
Bioethanol production in yeast co-cultures in presence of adsorbents: preliminary result 141
Selection of indigenous Saccharomyces cerevisiae strains as a tool to enhance the quality of “DOC Matera” wine 141
The habitat “vineyard” influences the genetic patrimony of wild Saccharomyces cerevisiae strains. 140
Monitoring starter dominance to safeguard wine quality 140
Glycerol and other fermentation products of apiculate wine yeasts 139
Metabolic characteristics of wine strains during spontaneous and inoculated fermentation 139
Characterization of volatil fraction of wine obtained with starter in different formulations. 139
The species-specific ratios of 2,3-butanediol and acetoin isomers as a tool to evaluate wine yeast performance 138
Attività proteolitica di ceppi vinari di Kloeckera apiculata su diversi substrati. 138
Yeast influence on wine flavour as tool to select indigenous starter cultures. 136
Influence of Saccharomyces cerevisiae wine strains on total antioxidant capacity. 136
Quest for wine yeasts - an old story revisited 136
Biogenic amine formation in alcoholic fermentation 135
Intraspecific diversity of Saccharomyces cerevisiae isolates from two italian wine-producing areas 135
Selection of starter cultures for specific grapevine: the case of Sangiovese from “Podere Forte” in Tuscany. 135
Comparative study of Saccharomyces cerevisiae wine strains to identify potential marker genes correlated to desiccation stress tolerance 135
Influence of Saccharomyces cerevisiae strains on wine total antioxidant capacity evaluated by photochemiluminescence 134
Molecular characterization of Saccharomyces cerevisiae isolated from different grape varieties. 134
Preliminary results on the impact of “winemaking yeasts” on the population of “vineyard Saccharomyces cerevisiae strains”. 134
E D I T O R I A L Alcoholic fermentation:beverages to biofuel 134
Yeast flocculation influence on volatile bouquet substances of wine. 133
MOLECULAR TOOLS FOR ASSESSING GENETIC DIVERSITY IN SACCHAROMYCES CEREVISIAE AND IN THE GRAPEVINE CULTIVAR AGLIANICO DEL VULTURE TYPICAL FROM SOUTH ITALY. 132
Influence of commercial starter use on indigenous Saccharomyces cerevisiae population of the grapes. 131
Biosynthesis of sulphur amino acids in Saccharomyces cerevisiae.II. Analysis of sulphite-producing strains 131
FYL - Fermenting Yeasts Laboratory: isolation, characterization and genetic stability for selection of starter yeasts for winemaking. 131
Biometric study of acetoin production in Hanseniaspora guilliermondii and Kloeckera apiculata 131
Antimicrobial Oil-in-Water Nanoemulsions: Synergistic Effect of Nisin and Carvacrol against Bacillus subtilis 131
Molecular and technological biodiversity in apiculate yeasts of wine origin. 131
Function of yeast species and strains in wine flavour. 130
Analysis of wild Saccharomyces cerevisiae populations from spontaneous fermentations of Sangiovese grapes from different vineyards in Tuscany region. 129
BIODIVERSITÀ IN SACCHAROMYCES CEREVISIAE COME STRUMENTO DI SELEZIONE DI COLTURE STARTER INDIGENE PER LA VALORIZZAZIONE DEL VINO “DOC MATERA” 128
Chemical Methods for Microbiological Control of Winemaking: An Overview of Current and Future Applications 127
Saccharomyces cerevisiae wine strains differing in copper resistance exhibit different capability to reduce copper content in wine 127
Analisi RAPD-PCR per valutare l’influenza dell’habitat sul polimorfismo genetico in lieviti di origine alimentare. 127
Totale 16.378
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Categoria #
all - tutte 137.978
article - articoli 0
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 137.978
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20211.016 0 0 0 0 0 0 0 0 0 0 0 1.016
2021/20222.031 75 293 310 195 68 40 50 180 124 28 155 513
2022/20232.708 357 8 12 352 422 402 5 272 616 55 149 58
2023/2024978 113 52 102 33 100 122 17 41 254 30 16 98
2024/20252.970 97 51 567 221 109 92 463 354 395 63 315 243
2025/20266.976 422 360 152 818 944 796 1.219 247 451 760 742 65
Totale 31.312