IRIS
ROMANO, Patrizia
 Distribuzione geografica
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Continente #
NA - Nord America 20.252
AS - Asia 6.269
EU - Europa 5.811
Continente sconosciuto - Info sul continente non disponibili 619
SA - Sud America 385
AF - Africa 52
OC - Oceania 25
Totale 33.413
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Nazione #
US - Stati Uniti d'America 19.666
CN - Cina 2.618
UA - Ucraina 1.770
SG - Singapore 1.505
VN - Vietnam 1.212
IT - Italia 757
RU - Federazione Russa 567
DE - Germania 521
HK - Hong Kong 496
GB - Regno Unito 489
CA - Canada 488
FI - Finlandia 448
SE - Svezia 424
FR - Francia 395
BR - Brasile 290
IE - Irlanda 158
TR - Turchia 109
IN - India 72
AE - Emirati Arabi Uniti 58
JP - Giappone 58
BE - Belgio 53
AR - Argentina 43
MX - Messico 42
BD - Bangladesh 41
AT - Austria 37
NL - Olanda 35
PL - Polonia 34
ES - Italia 30
EU - Europa 30
LT - Lituania 25
ZA - Sudafrica 25
AU - Australia 18
CO - Colombia 14
CZ - Repubblica Ceca 12
ID - Indonesia 12
IQ - Iraq 12
CL - Cile 10
IL - Israele 10
MY - Malesia 10
SA - Arabia Saudita 10
PE - Perù 8
HN - Honduras 7
HU - Ungheria 7
JM - Giamaica 7
PK - Pakistan 7
NZ - Nuova Zelanda 6
PR - Porto Rico 6
RO - Romania 6
AZ - Azerbaigian 5
GT - Guatemala 5
PA - Panama 5
PY - Paraguay 5
SV - El Salvador 5
VE - Venezuela 5
CR - Costa Rica 4
DK - Danimarca 4
DO - Repubblica Dominicana 4
EC - Ecuador 4
EE - Estonia 4
HR - Croazia 4
KZ - Kazakistan 4
MA - Marocco 4
MD - Moldavia 4
PT - Portogallo 4
TN - Tunisia 4
TT - Trinidad e Tobago 4
BG - Bulgaria 3
BO - Bolivia 3
JO - Giordania 3
KG - Kirghizistan 3
NI - Nicaragua 3
PH - Filippine 3
SC - Seychelles 3
SK - Slovacchia (Repubblica Slovacca) 3
TW - Taiwan 3
UZ - Uzbekistan 3
BA - Bosnia-Erzegovina 2
BY - Bielorussia 2
CH - Svizzera 2
DZ - Algeria 2
EG - Egitto 2
GE - Georgia 2
GR - Grecia 2
KW - Kuwait 2
LA - Repubblica Popolare Democratica del Laos 2
NG - Nigeria 2
NP - Nepal 2
RS - Serbia 2
SI - Slovenia 2
TH - Thailandia 2
UY - Uruguay 2
AL - Albania 1
BB - Barbados 1
BQ - ???statistics.table.value.countryCode.BQ??? 1
BS - Bahamas 1
BZ - Belize 1
CG - Congo 1
GA - Gabon 1
GP - Guadalupe 1
HT - Haiti 1
Totale 32.805
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Città #
Ashburn 1.739
Woodbridge 1.594
Jacksonville 1.530
Ann Arbor 1.496
San Jose 1.477
Fairfield 1.159
Chandler 1.138
Houston 952
Dong Ket 930
Council Bluffs 799
Nanjing 714
Beijing 542
Wilmington 539
Hong Kong 489
Singapore 446
Seattle 445
Boardman 400
Cambridge 400
The Dalles 390
Dallas 375
Toronto 365
Nanchang 274
New York 269
Princeton 262
Lauterbourg 225
Los Angeles 217
Moscow 204
Helsinki 156
Dublin 153
Ogden 147
Dearborn 133
Milan 125
Kunming 117
Shenyang 112
Hebei 100
Buffalo 94
Tianjin 90
Kocaeli 88
São Paulo 85
Santa Clara 84
Ho Chi Minh City 83
Kent 83
Munich 69
Changsha 68
Jiaxing 66
London 63
Hanoi 62
Centro 61
San Diego 59
San Francisco 56
Chicago 53
Hangzhou 51
Brussels 47
Orem 46
Turku 45
Changchun 44
Phoenix 44
Lanzhou 41
Verona 39
Atlanta 38
Brooklyn 35
Montreal 33
Rome 33
Shanghai 32
Tokyo 32
Vienna 32
Bari 30
Warsaw 29
Des Moines 28
Venezia 28
Jinan 26
Chennai 25
Marion 24
Camden 23
Frankfurt am Main 22
Norwalk 22
Guangzhou 21
Kofu 21
Poplar 20
Amsterdam 19
Centennial 19
Stockholm 19
Denver 18
Keene 17
Mexico City 17
Paris 17
Boston 16
Manchester 16
Ottawa 15
Haiphong 14
Da Nang 13
Johannesburg 13
Rio de Janeiro 13
Auburn Hills 12
Bologna 12
Naples 12
Ningbo 12
Querétaro 12
Redondo Beach 12
Melbourne 11
Totale 22.797
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Nome #
(1983) Procedure for mutagenizing spores of Saccharomyces cerevisiae. 156, 907-908. 313
Indigenous Saccharomyces cerevisiae yeasts as a source of biodiversity for the selection of starters for specific fermentations 249
Impact of yeast starter formulations on the production of volatile compounds during wine fermentation 242
Control of inoculated fermentations in wine cellars by mitochondrial DNA analysis of starter yeast 242
(1988) Caratteristiche dei lieviti come fattori di stabilizzazione nei vini. Ind. Bevande 17, 12-16. 238
Experimental approach for target selection of wild wine yeasts from spontaneous fermentation of "Inzolia" grapes 235
Diversity of Saccharomyces cerevisiae Strains Isolated from Two Italian Wine-Producing Regions 233
Biological diversity of Saccharomyces yeasts of spontaneously fermenting wines in four wine regions: Comparative genotypic and phenotypic analysis 232
Capillary zone electrophoresis as alternative tool for rapid identification and quantification of viable Saccharomyces cerevisiae cells 229
Recent updates on the use of agro-food waste for biogas production 229
SPME-GC method as a tool to differentiate VOC profiles in Saccharomyces cerevisiae wine yeasts 216
ceppo di lievito della specie saccharomyces cerevisiae 214
Polymorphism detection among wild Saccharomyces cerevisiae strains of different wine origin 213
Co-inoculation of different Saccharomyces cerevisiae strains and influence on volatile composition of wines 211
Yeast/vine interaction as selection tool to optimize wine typicality. 211
Genetic improvement ofSaccharomyces cerevisiaewine strains for enhancing cell viability after desiccation stress 210
Yeast Interactions in Inoculated Wine Fermentation. 210
Acetoin production by Saccharomyces cerevisiae wine yeasts 209
Biodiversity of wild strains of Saccharomyces cerevisiae as tool to complement and optimize wine quality 209
Indigenous yeast population from Georgian aged wines produced by traditional “Kakhetian” method 207
Bioethanol production from mixed sugars by Scheffersomyces stipitis free and immobilized cells, and co-cultures with Saccharomyces cerevisiae 198
Typing of Saccharomyces cerevisiae and Kloeckera apiculata strains from Aglianico wine. 197
Molecular identification of yeast species associated with ‘Hamei’ - a traditional starter used for rice wine production in Manipur, India 197
Assessment of competition in wine fermentation among wild Saccharomyces cerevisiae strains isolated from Sangiovese grapes in Tuscany region 196
Diversity of Saccharomyces cerevisiae yeasts associated to spontaneously fermenting grapes from an Italian “heroic vine-growing area” 195
“Pecorino di Filiano” cheese as a selective habitat for the yeast species, Debaryomyces hansenii. 194
Selection of indigenous Saccharomyces cerevisiae strains for Nero d'Avola wine and evaluation of selected starter implantation in pilot fermentation 193
MOLECULAR AND TECHNOLOGICAL APPROACHES TO EVALUATE STRAIN BIODIVERSITY IN HANSENIASPORA UVARUM OF WINE ORIGIN 191
Comparison between yeasts from grape and agave musts for traits of technological interest 190
Flocculation of wine yeasts: frequency, differences , and stability of the character 189
Acetaldehyde production in Saccharomyces cerevisiae wine yeasts 188
Application of bio-based polymers for fresh meat packaging 188
Volatile metabolites produced in wine by mixed and sequential cultures of Hanseniaspora guilliermondii or Kloeckera apiculata and Saccharomyces cerevisiae 186
HPLC determination of agmatine and other amines in wine. 184
CAPACITÀ DI CEPPI INDIGENI DI SACCHAROMYCES CEREVISIAE DI RIDURRE IL CONTENUTO DI RAME DURANTE LA FERMENTAZIONE ALCOLICA 182
Use of Saccharomyces cerevisiae var. boulardii in co-fermentations with S. cerevisiae for the production of craft beers with potential healthy value-added 181
Yeasts isolated from olive mill wastewaters from southern Italy: technological characterization and potential use for phenol removal 177
Genetic segregation of natural Saccharomyces cerevisiae strains derived from spontaneous fermentation of Aglianico wine. 174
Phenotypic characterization of lactic acid bacteria from sourdoughs for Altamura bread produced in Apulia (Southern Italy) 170
Role of biogenc amines as index of freshness in beef meat packed with different bioplymeric materials 169
Automated multiple development method for determination of glycerol produced by wine yeasts. 168
Biodiversity evaluation in Hanseniaspora uvarum wine strains by using molecular and analytical techniques. 167
A polyphasic approach to identify yeast starter culture in function to the grape variety. 166
Multiple strains of Saccharomyces cerevisiae on a single grape vine 165
Taxonomic and ecological diversity of food and beverage yeasts 164
The flocculation of wine yeasts: biochemical and morphological characteristics in Kloeckera apiculata 164
Application of molecular techniques to fingerprint Saccharomyces cerevisiae strains. 162
Yeast Starter as a Biotechnological Tool for Reducing Copper Content in Wine. 162
Conventional and Non-Conventional Yeasts in Beer Production 162
Fourier Transform Ion Cyclotron Resonance Mass spectrometry (FTICR-MS) to ascertain the starter effect on Primitivo wine from Basilicata 159
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) 159
A biometric study of higher alcohol production in Saccharomyces cerevisiae 158
Yeasts from Water Buffalo Mozzarella, a traditional cheese of the Mediterranean area 158
Higher alcohol and acetic acid production by apiculate wine yeasts 156
Comparative study of Saccharomyces cerevisiae indigenous wine strains to identify potential marker genes involved in desiccation stress resistance 156
Improvement of a wine Saccharomyces cerevisiae strain by a breeding program 155
Function of yeast species and strains in wine flavour. 155
Implementing principles of traditional concentrated grape must fermentation to the production of new generation balsamic vinegars. Starter selection and effectiveness 155
Identification by phenotypic and genetic approaches of an indigenous Saccharomyces cerevisiae wine strain with high desiccation tolerance. 155
Sviluppo di un metodo analitico GC/MS per la determinazione di molecole segnale coinvolte nella comunicazione batterica intercellulare 154
New insights on the use of wine yeasts 152
Monitoring starter dominance to safeguard wine quality 151
Stability in by-product formation as a strain selection tool of Saccharomyces cerevisiae wine yeasts. 150
Influence of Saccharomyces cerevisiae wine strains on total antioxidant capacity 150
A preliminary study of diacetyl and acetoin reductase in low and high acetoin producing strains of Saccharomyces cerevisiae. Ital. J. Biochem., 46(1): 52-53. 150
Saccharomyces strain selection in minimizing SO2 requirement during vinification 150
Restriction analysis of rDNA regions to differentiatenon-Saccharomyces wine species in mixed cultures 149
Characterization of volatil fraction of wine obtained with starter in different formulations. 149
Bioethanol production in yeast co-cultures in presence of adsorbents: preliminary result 148
Response of wild S. cerevisiae to stresses determined by drying treatment 148
Traceability of wine microorganisms by biochemical and molecular markers. 147
Quest for wine yeasts - an old story revisited 147
Chemical Methods for Microbiological Control of Winemaking: An Overview of Current and Future Applications 146
Selection of indigenous Saccharomyces cerevisiae strains as a tool to enhance the quality of “DOC Matera” wine 146
Attività proteolitica di ceppi vinari di Kloeckera apiculata su diversi substrati. 145
Metabolic characteristics of wine strains during spontaneous and inoculated fermentation 145
Biogenic amine formation in alcoholic fermentation 144
The habitat “vineyard” influences the genetic patrimony of wild Saccharomyces cerevisiae strains. 144
Yeast flocculation influence on volatile bouquet substances of wine. 143
Wine Saccharomyces cerevisiae improved by using traditional approaches 143
Yeast influence on wine flavour as tool to select indigenous starter cultures. 143
Glycerol and other fermentation products of apiculate wine yeasts 143
The species-specific ratios of 2,3-butanediol and acetoin isomers as a tool to evaluate wine yeast performance 142
Preliminary results on the impact of “winemaking yeasts” on the population of “vineyard Saccharomyces cerevisiae strains”. 141
Comparative study of Saccharomyces cerevisiae wine strains to identify potential marker genes correlated to desiccation stress tolerance 141
MOLECULAR TOOLS FOR ASSESSING GENETIC DIVERSITY IN SACCHAROMYCES CEREVISIAE AND IN THE GRAPEVINE CULTIVAR AGLIANICO DEL VULTURE TYPICAL FROM SOUTH ITALY. 140
Influence of Saccharomyces cerevisiae strains on wine total antioxidant capacity evaluated by photochemiluminescence 140
Biosynthesis of sulphur amino acids in Saccharomyces cerevisiae.II. Analysis of sulphite-producing strains 140
Selection of starter cultures for specific grapevine: the case of Sangiovese from “Podere Forte” in Tuscany. 140
Influence of Saccharomyces cerevisiae wine strains on total antioxidant capacity. 139
Saccharomyces cerevisiae wine strains differing in copper resistance exhibit different capability to reduce copper content in wine 138
Molecular characterization of Saccharomyces cerevisiae isolated from different grape varieties. 138
Influence of commercial starter use on indigenous Saccharomyces cerevisiae population of the grapes. 138
Intraspecific diversity of Saccharomyces cerevisiae isolates from two italian wine-producing areas 138
FYL - Fermenting Yeasts Laboratory: isolation, characterization and genetic stability for selection of starter yeasts for winemaking. 138
E D I T O R I A L Alcoholic fermentation:beverages to biofuel 138
Flocculent phenotypes in wine yeasts 137
Antimicrobial Oil-in-Water Nanoemulsions: Synergistic Effect of Nisin and Carvacrol against Bacillus subtilis 137
BIODIVERSITÀ IN SACCHAROMYCES CEREVISIAE COME STRUMENTO DI SELEZIONE DI COLTURE STARTER INDIGENE PER LA VALORIZZAZIONE DEL VINO “DOC MATERA” 137
Molecular and technological biodiversity in apiculate yeasts of wine origin. 137
Totale 17.223
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Categoria #
all - tutte 149.496
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 149.496
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.353 0 0 0 195 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
2025/20266.988 422 360 152 818 944 796 1.219 247 451 760 742 77
2026/20272.089 137 380 711 861 0 0 0 0 0 0 0 0
Totale 33.413