IRIS
ROMANO, Patrizia
 Distribuzione geografica
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Continente #
NA - Nord America 17.343
AS - Asia 6.219
EU - Europa 5.715
SA - Sud America 340
AF - Africa 47
Continente sconosciuto - Info sul continente non disponibili 31
OC - Oceania 22
Totale 29.717
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Nazione #
US - Stati Uniti d'America 16.857
CN - Cina 2.611
UA - Ucraina 1.768
SG - Singapore 1.480
VN - Vietnam 1.212
IT - Italia 686
RU - Federazione Russa 567
DE - Germania 519
HK - Hong Kong 490
GB - Regno Unito 482
FI - Finlandia 448
CA - Canada 426
SE - Svezia 424
FR - Francia 395
BR - Brasile 251
IE - Irlanda 158
TR - Turchia 109
IN - India 71
AE - Emirati Arabi Uniti 58
JP - Giappone 58
BE - Belgio 53
AR - Argentina 41
MX - Messico 38
AT - Austria 36
BD - Bangladesh 35
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
PK - Pakistan 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
RO - Romania 4
TN - Tunisia 4
BG - Bulgaria 3
BO - Bolivia 3
DK - Danimarca 3
EC - Ecuador 3
JO - Giordania 3
KG - Kirghizistan 3
NZ - Nuova Zelanda 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
HN - Honduras 2
KW - Kuwait 2
LA - Repubblica Popolare Democratica del Laos 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
GT - Guatemala 1
HT - Haiti 1
IS - Islanda 1
JM - Giamaica 1
KE - Kenya 1
KI - Kiribati 1
LB - Libano 1
LU - Lussemburgo 1
LY - Libia 1
MK - Macedonia 1
MU - Mauritius 1
NG - Nigeria 1
Totale 29.704
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Città #
Woodbridge 1.593
Jacksonville 1.528
Ann Arbor 1.496
Ashburn 1.313
Fairfield 1.159
Chandler 1.138
San Jose 964
Houston 947
Dong Ket 930
Nanjing 714
Beijing 538
Wilmington 530
Hong Kong 486
Seattle 444
Singapore 437
Boardman 400
Cambridge 400
The Dalles 388
Toronto 353
Dallas 349
Nanchang 274
Princeton 258
Lauterbourg 225
Moscow 204
Los Angeles 171
Helsinki 156
Dublin 153
Ogden 147
New York 135
Dearborn 133
Kunming 117
Milan 117
Shenyang 112
Hebei 100
Tianjin 90
Kocaeli 88
Ho Chi Minh City 83
Kent 83
Buffalo 75
Munich 69
Changsha 68
Jiaxing 66
Hanoi 62
Centro 61
Council Bluffs 61
London 61
Santa Clara 57
San Diego 56
San Francisco 52
São Paulo 52
Hangzhou 51
Brussels 47
Orem 46
Turku 45
Changchun 44
Lanzhou 41
Chicago 40
Verona 39
Shanghai 32
Tokyo 32
Vienna 31
Rome 30
Warsaw 29
Bari 28
Montreal 28
Venezia 28
Atlanta 27
Des Moines 26
Jinan 26
Brooklyn 25
Chennai 25
Frankfurt am Main 21
Guangzhou 21
Kofu 21
Norwalk 21
Poplar 20
Amsterdam 19
Stockholm 19
Paris 17
Denver 15
Manchester 15
Mexico City 15
Haiphong 14
Phoenix 14
Boston 13
Da Nang 13
Johannesburg 13
Ottawa 13
Rio de Janeiro 13
Auburn Hills 12
Ningbo 12
Querétaro 12
Redondo Beach 12
Redwood City 11
Falkenstein 10
Melbourne 10
Mumbai 10
Bologna 9
Fuzhou 9
Nuremberg 9
Totale 20.626
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Nome #
(1983) Procedure for mutagenizing spores of Saccharomyces cerevisiae. 156, 907-908. 303
Indigenous Saccharomyces cerevisiae yeasts as a source of biodiversity for the selection of starters for specific fermentations 241
Impact of yeast starter formulations on the production of volatile compounds during wine fermentation 227
Diversity of Saccharomyces cerevisiae Strains Isolated from Two Italian Wine-Producing Regions 224
Capillary zone electrophoresis as alternative tool for rapid identification and quantification of viable Saccharomyces cerevisiae cells 222
(1988) Caratteristiche dei lieviti come fattori di stabilizzazione nei vini. Ind. Bevande 17, 12-16. 219
Biological diversity of Saccharomyces yeasts of spontaneously fermenting wines in four wine regions: Comparative genotypic and phenotypic analysis 215
Control of inoculated fermentations in wine cellars by mitochondrial DNA analysis of starter yeast 214
Experimental approach for target selection of wild wine yeasts from spontaneous fermentation of "Inzolia" grapes 213
Recent updates on the use of agro-food waste for biogas production 208
SPME-GC method as a tool to differentiate VOC profiles in Saccharomyces cerevisiae wine yeasts 204
Yeast/vine interaction as selection tool to optimize wine typicality. 202
Yeast Interactions in Inoculated Wine Fermentation. 202
Acetoin production by Saccharomyces cerevisiae wine yeasts 201
ceppo di lievito della specie saccharomyces cerevisiae 199
Biodiversity of wild strains of Saccharomyces cerevisiae as tool to complement and optimize wine quality 199
Genetic improvement ofSaccharomyces cerevisiaewine strains for enhancing cell viability after desiccation stress 195
Co-inoculation of different Saccharomyces cerevisiae strains and influence on volatile composition of wines 192
Polymorphism detection among wild Saccharomyces cerevisiae strains of different wine origin 190
Bioethanol production from mixed sugars by Scheffersomyces stipitis free and immobilized cells, and co-cultures with Saccharomyces cerevisiae 187
Molecular identification of yeast species associated with ‘Hamei’ - a traditional starter used for rice wine production in Manipur, India 183
Selection of indigenous Saccharomyces cerevisiae strains for Nero d'Avola wine and evaluation of selected starter implantation in pilot fermentation 183
Comparison between yeasts from grape and agave musts for traits of technological interest 182
Typing of Saccharomyces cerevisiae and Kloeckera apiculata strains from Aglianico wine. 182
“Pecorino di Filiano” cheese as a selective habitat for the yeast species, Debaryomyces hansenii. 182
Assessment of competition in wine fermentation among wild Saccharomyces cerevisiae strains isolated from Sangiovese grapes in Tuscany region 182
Acetaldehyde production in Saccharomyces cerevisiae wine yeasts 181
MOLECULAR AND TECHNOLOGICAL APPROACHES TO EVALUATE STRAIN BIODIVERSITY IN HANSENIASPORA UVARUM OF WINE ORIGIN 181
Indigenous yeast population from Georgian aged wines produced by traditional “Kakhetian” method 181
Diversity of Saccharomyces cerevisiae yeasts associated to spontaneously fermenting grapes from an Italian “heroic vine-growing area” 177
Flocculation of wine yeasts: frequency, differences , and stability of the character 174
Application of bio-based polymers for fresh meat packaging 174
Yeasts isolated from olive mill wastewaters from southern Italy: technological characterization and potential use for phenol removal 173
HPLC determination of agmatine and other amines in wine. 171
Volatile metabolites produced in wine by mixed and sequential cultures of Hanseniaspora guilliermondii or Kloeckera apiculata and Saccharomyces cerevisiae 169
Use of Saccharomyces cerevisiae var. boulardii in co-fermentations with S. cerevisiae for the production of craft beers with potential healthy value-added 168
Genetic segregation of natural Saccharomyces cerevisiae strains derived from spontaneous fermentation of Aglianico wine. 167
CAPACITÀ DI CEPPI INDIGENI DI SACCHAROMYCES CEREVISIAE DI RIDURRE IL CONTENUTO DI RAME DURANTE LA FERMENTAZIONE ALCOLICA 162
A polyphasic approach to identify yeast starter culture in function to the grape variety. 159
Automated multiple development method for determination of glycerol produced by wine yeasts. 156
Taxonomic and ecological diversity of food and beverage yeasts 154
The flocculation of wine yeasts: biochemical and morphological characteristics in Kloeckera apiculata 154
Biodiversity evaluation in Hanseniaspora uvarum wine strains by using molecular and analytical techniques. 153
Phenotypic characterization of lactic acid bacteria from sourdoughs for Altamura bread produced in Apulia (Southern Italy) 153
Application of molecular techniques to fingerprint Saccharomyces cerevisiae strains. 151
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. 150
Multiple strains of Saccharomyces cerevisiae on a single grape vine 149
Yeasts from Water Buffalo Mozzarella, a traditional cheese of the Mediterranean area 149
Higher alcohol and acetic acid production by apiculate wine yeasts 148
Role of biogenc amines as index of freshness in beef meat packed with different bioplymeric materials 148
Stability in by-product formation as a strain selection tool of Saccharomyces cerevisiae wine yeasts. 147
Implementing principles of traditional concentrated grape must fermentation to the production of new generation balsamic vinegars. Starter selection and effectiveness 147
Yeast Starter as a Biotechnological Tool for Reducing Copper Content in Wine. 147
Conventional and Non-Conventional Yeasts in Beer Production 147
Influence of Saccharomyces cerevisiae wine strains on total antioxidant capacity 145
Comparative study of Saccharomyces cerevisiae indigenous wine strains to identify potential marker genes involved in desiccation stress resistance 145
New insights on the use of wine yeasts 143
A biometric study of higher alcohol production in Saccharomyces cerevisiae 142
Sviluppo di un metodo analitico GC/MS per la determinazione di molecole segnale coinvolte nella comunicazione batterica intercellulare 141
Improvement of a wine Saccharomyces cerevisiae strain by a breeding program 141
Restriction analysis of rDNA regions to differentiatenon-Saccharomyces wine species in mixed cultures 139
Fourier Transform Ion Cyclotron Resonance Mass spectrometry (FTICR-MS) to ascertain the starter effect on Primitivo wine from Basilicata 139
Traceability of wine microorganisms by biochemical and molecular markers. 138
Selection of indigenous Saccharomyces cerevisiae strains as a tool to enhance the quality of “DOC Matera” wine 138
Response of wild S. cerevisiae to stresses determined by drying treatment 138
Attività proteolitica di ceppi vinari di Kloeckera apiculata su diversi substrati. 136
The habitat “vineyard” influences the genetic patrimony of wild Saccharomyces cerevisiae strains. 136
Bioethanol production in yeast co-cultures in presence of adsorbents: preliminary result 136
Saccharomyces strain selection in minimizing SO2 requirement during vinification 136
Monitoring starter dominance to safeguard wine quality 136
The species-specific ratios of 2,3-butanediol and acetoin isomers as a tool to evaluate wine yeast performance 135
Glycerol and other fermentation products of apiculate wine yeasts 135
Characterization of volatil fraction of wine obtained with starter in different formulations. 135
Influence of Saccharomyces cerevisiae strains on wine total antioxidant capacity evaluated by photochemiluminescence 134
Yeast influence on wine flavour as tool to select indigenous starter cultures. 134
Biogenic amine formation in alcoholic fermentation 133
Molecular characterization of Saccharomyces cerevisiae isolated from different grape varieties. 133
Metabolic characteristics of wine strains during spontaneous and inoculated fermentation 133
Influence of Saccharomyces cerevisiae wine strains on total antioxidant capacity. 133
Preliminary results on the impact of “winemaking yeasts” on the population of “vineyard Saccharomyces cerevisiae strains”. 132
E D I T O R I A L Alcoholic fermentation:beverages to biofuel 132
Comparative study of Saccharomyces cerevisiae wine strains to identify potential marker genes correlated to desiccation stress tolerance 132
Selection of starter cultures for specific grapevine: the case of Sangiovese from “Podere Forte” in Tuscany. 131
Quest for wine yeasts - an old story revisited 131
Molecular and technological biodiversity in apiculate yeasts of wine origin. 131
Intraspecific diversity of Saccharomyces cerevisiae isolates from two italian wine-producing areas 130
Antimicrobial Oil-in-Water Nanoemulsions: Synergistic Effect of Nisin and Carvacrol against Bacillus subtilis 130
Biosynthesis of sulphur amino acids in Saccharomyces cerevisiae.II. Analysis of sulphite-producing strains 129
MOLECULAR TOOLS FOR ASSESSING GENETIC DIVERSITY IN SACCHAROMYCES CEREVISIAE AND IN THE GRAPEVINE CULTIVAR AGLIANICO DEL VULTURE TYPICAL FROM SOUTH ITALY. 128
Yeast flocculation influence on volatile bouquet substances of wine. 128
FYL - Fermenting Yeasts Laboratory: isolation, characterization and genetic stability for selection of starter yeasts for winemaking. 127
Function of yeast species and strains in wine flavour. 127
Influence of commercial starter use on indigenous Saccharomyces cerevisiae population of the grapes. 126
Biometric study of acetoin production in Hanseniaspora guilliermondii and Kloeckera apiculata 126
BIODIVERSITÀ IN SACCHAROMYCES CEREVISIAE COME STRUMENTO DI SELEZIONE DI COLTURE STARTER INDIGENE PER LA VALORIZZAZIONE DEL VINO “DOC MATERA” 125
Wine Saccharomyces cerevisiae improved by using traditional approaches 124
Wine yeast immobilization on “food-like” matrix for inoculated fermentation: preliminary results on spray-drying treatment of yeast cells. 124
Analysis of wild Saccharomyces cerevisiae populations from spontaneous fermentations of Sangiovese grapes from different vineyards in Tuscany region. 123
Flocculent phenotypes in wine yeasts 123
Totale 15.985
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Categoria #
all - tutte 130.528
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 130.528
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20211.847 0 0 0 0 0 0 0 0 0 446 385 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
2025/20265.968 422 360 152 818 944 796 1.219 247 451 559 0 0
Totale 30.304