IRIS
ROMANO, Patrizia
 Distribuzione geografica
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Continente #
NA - Nord America 18.731
AS - Asia 6.256
EU - Europa 5.754
Continente sconosciuto - Info sul continente non disponibili 619
SA - Sud America 351
AF - Africa 50
OC - Oceania 25
Totale 31.786
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Nazione #
US - Stati Uniti d'America 18.221
CN - Cina 2.617
UA - Ucraina 1.769
SG - Singapore 1.499
VN - Vietnam 1.212
IT - Italia 716
RU - Federazione Russa 567
DE - Germania 519
HK - Hong Kong 496
GB - Regno Unito 482
FI - Finlandia 448
CA - Canada 440
SE - Svezia 424
FR - Francia 395
BR - Brasile 257
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 41
BD - Bangladesh 40
AT - Austria 36
NL - Olanda 35
PL - Polonia 34
EU - Europa 30
ES - Italia 29
LT - Lituania 25
ZA - Sudafrica 25
AU - Australia 18
CO - Colombia 13
CZ - Repubblica Ceca 12
IQ - Iraq 12
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
EC - Ecuador 4
HN - Honduras 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
CR - Costa Rica 3
DK - Danimarca 3
GT - Guatemala 3
JO - Giordania 3
KG - Kirghizistan 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
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
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
Totale 31.184
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Città #
Woodbridge 1.594
Jacksonville 1.530
Ann Arbor 1.496
Ashburn 1.340
San Jose 1.246
Fairfield 1.159
Chandler 1.138
Houston 948
Dong Ket 930
Council Bluffs 780
Nanjing 714
Beijing 542
Wilmington 530
Hong Kong 489
Seattle 445
Singapore 443
Boardman 400
Cambridge 400
The Dalles 388
Dallas 359
Toronto 354
Nanchang 274
Princeton 258
Lauterbourg 225
Moscow 204
Los Angeles 180
Helsinki 156
New York 154
Dublin 153
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
Santa Clara 73
Munich 69
Changsha 68
Jiaxing 66
Hanoi 62
Centro 61
London 61
San Diego 58
San Francisco 55
São Paulo 52
Hangzhou 51
Brussels 47
Chicago 47
Orem 46
Turku 45
Changchun 44
Lanzhou 41
Verona 39
Phoenix 36
Shanghai 32
Tokyo 32
Vienna 31
Rome 30
Atlanta 29
Bari 29
Warsaw 29
Brooklyn 28
Montreal 28
Venezia 28
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
Boston 16
Mexico City 16
Manchester 15
Haiphong 14
Da Nang 13
Johannesburg 13
Ottawa 13
Rio de Janeiro 13
Auburn Hills 12
Bologna 12
Ningbo 12
Querétaro 12
Redondo Beach 12
Melbourne 11
Mumbai 11
Redwood City 11
Falkenstein 10
Philadelphia 10
Fuzhou 9
Totale 21.784
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Nome #
(1983) Procedure for mutagenizing spores of Saccharomyces cerevisiae. 156, 907-908. 310
Indigenous Saccharomyces cerevisiae yeasts as a source of biodiversity for the selection of starters for specific fermentations 244
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 230
(1988) Caratteristiche dei lieviti come fattori di stabilizzazione nei vini. Ind. Bevande 17, 12-16. 227
Control of inoculated fermentations in wine cellars by mitochondrial DNA analysis of starter yeast 226
Experimental approach for target selection of wild wine yeasts from spontaneous fermentation of "Inzolia" grapes 224
Biological diversity of Saccharomyces yeasts of spontaneously fermenting wines in four wine regions: Comparative genotypic and phenotypic analysis 222
Capillary zone electrophoresis as alternative tool for rapid identification and quantification of viable Saccharomyces cerevisiae cells 222
Recent updates on the use of agro-food waste for biogas production 218
Yeast/vine interaction as selection tool to optimize wine typicality. 208
Yeast Interactions in Inoculated Wine Fermentation. 207
SPME-GC method as a tool to differentiate VOC profiles in Saccharomyces cerevisiae wine yeasts 206
Biodiversity of wild strains of Saccharomyces cerevisiae as tool to complement and optimize wine quality 206
Acetoin production by Saccharomyces cerevisiae wine yeasts 205
Genetic improvement ofSaccharomyces cerevisiaewine strains for enhancing cell viability after desiccation stress 204
Indigenous yeast population from Georgian aged wines produced by traditional “Kakhetian” method 203
ceppo di lievito della specie saccharomyces cerevisiae 202
Polymorphism detection among wild Saccharomyces cerevisiae strains of different wine origin 201
Co-inoculation of different Saccharomyces cerevisiae strains and influence on volatile composition of wines 200
Bioethanol production from mixed sugars by Scheffersomyces stipitis free and immobilized cells, and co-cultures with Saccharomyces cerevisiae 194
Molecular identification of yeast species associated with ‘Hamei’ - a traditional starter used for rice wine production in Manipur, India 189
Diversity of Saccharomyces cerevisiae yeasts associated to spontaneously fermenting grapes from an Italian “heroic vine-growing area” 189
Selection of indigenous Saccharomyces cerevisiae strains for Nero d'Avola wine and evaluation of selected starter implantation in pilot fermentation 188
Assessment of competition in wine fermentation among wild Saccharomyces cerevisiae strains isolated from Sangiovese grapes in Tuscany region 188
MOLECULAR AND TECHNOLOGICAL APPROACHES TO EVALUATE STRAIN BIODIVERSITY IN HANSENIASPORA UVARUM OF WINE ORIGIN 188
“Pecorino di Filiano” cheese as a selective habitat for the yeast species, Debaryomyces hansenii. 187
Comparison between yeasts from grape and agave musts for traits of technological interest 186
Typing of Saccharomyces cerevisiae and Kloeckera apiculata strains from Aglianico wine. 186
Acetaldehyde production in Saccharomyces cerevisiae wine yeasts 186
Flocculation of wine yeasts: frequency, differences , and stability of the character 184
HPLC determination of agmatine and other amines in wine. 179
Application of bio-based polymers for fresh meat packaging 177
Use of Saccharomyces cerevisiae var. boulardii in co-fermentations with S. cerevisiae for the production of craft beers with potential healthy value-added 177
Volatile metabolites produced in wine by mixed and sequential cultures of Hanseniaspora guilliermondii or Kloeckera apiculata and Saccharomyces cerevisiae 175
Yeasts isolated from olive mill wastewaters from southern Italy: technological characterization and potential use for phenol removal 174
Genetic segregation of natural Saccharomyces cerevisiae strains derived from spontaneous fermentation of Aglianico wine. 171
CAPACITÀ DI CEPPI INDIGENI DI SACCHAROMYCES CEREVISIAE DI RIDURRE IL CONTENUTO DI RAME DURANTE LA FERMENTAZIONE ALCOLICA 167
Automated multiple development method for determination of glycerol produced by wine yeasts. 162
A polyphasic approach to identify yeast starter culture in function to the grape variety. 162
Biodiversity evaluation in Hanseniaspora uvarum wine strains by using molecular and analytical techniques. 161
The flocculation of wine yeasts: biochemical and morphological characteristics in Kloeckera apiculata 160
Phenotypic characterization of lactic acid bacteria from sourdoughs for Altamura bread produced in Apulia (Southern Italy) 158
Taxonomic and ecological diversity of food and beverage yeasts 157
Multiple strains of Saccharomyces cerevisiae on a single grape vine 157
Application of molecular techniques to fingerprint Saccharomyces cerevisiae strains. 157
Role of biogenc amines as index of freshness in beef meat packed with different bioplymeric materials 156
Yeasts from Water Buffalo Mozzarella, a traditional cheese of the Mediterranean area 155
Higher alcohol and acetic acid production by apiculate wine yeasts 154
Yeast Starter as a Biotechnological Tool for Reducing Copper Content in Wine. 154
Conventional and Non-Conventional Yeasts in Beer Production 154
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) 153
Implementing principles of traditional concentrated grape must fermentation to the production of new generation balsamic vinegars. Starter selection and effectiveness 152
Identification by phenotypic and genetic approaches of an indigenous Saccharomyces cerevisiae wine strain with high desiccation tolerance. 152
Improvement of a wine Saccharomyces cerevisiae strain by a breeding program 151
A biometric study of higher alcohol production in Saccharomyces cerevisiae 149
Stability in by-product formation as a strain selection tool of Saccharomyces cerevisiae wine yeasts. 148
Fourier Transform Ion Cyclotron Resonance Mass spectrometry (FTICR-MS) to ascertain the starter effect on Primitivo wine from Basilicata 148
Comparative study of Saccharomyces cerevisiae indigenous wine strains to identify potential marker genes involved in desiccation stress resistance 148
New insights on the use of wine yeasts 148
Sviluppo di un metodo analitico GC/MS per la determinazione di molecole segnale coinvolte nella comunicazione batterica intercellulare 146
Influence of Saccharomyces cerevisiae wine strains on total antioxidant capacity 146
Restriction analysis of rDNA regions to differentiatenon-Saccharomyces wine species in mixed cultures 145
Traceability of wine microorganisms by biochemical and molecular markers. 144
Bioethanol production in yeast co-cultures in presence of adsorbents: preliminary result 144
Saccharomyces strain selection in minimizing SO2 requirement during vinification 143
Monitoring starter dominance to safeguard wine quality 143
Selection of indigenous Saccharomyces cerevisiae strains as a tool to enhance the quality of “DOC Matera” wine 143
Response of wild S. cerevisiae to stresses determined by drying treatment 143
Characterization of volatil fraction of wine obtained with starter in different formulations. 142
The habitat “vineyard” influences the genetic patrimony of wild Saccharomyces cerevisiae strains. 141
Glycerol and other fermentation products of apiculate wine yeasts 141
Attività proteolitica di ceppi vinari di Kloeckera apiculata su diversi substrati. 140
Metabolic characteristics of wine strains during spontaneous and inoculated fermentation 140
The species-specific ratios of 2,3-butanediol and acetoin isomers as a tool to evaluate wine yeast performance 139
Biogenic amine formation in alcoholic fermentation 138
Function of yeast species and strains in wine flavour. 138
Yeast influence on wine flavour as tool to select indigenous starter cultures. 137
Influence of Saccharomyces cerevisiae wine strains on total antioxidant capacity. 137
Quest for wine yeasts - an old story revisited 137
Intraspecific diversity of Saccharomyces cerevisiae isolates from two italian wine-producing areas 136
Selection of starter cultures for specific grapevine: the case of Sangiovese from “Podere Forte” in Tuscany. 136
Comparative study of Saccharomyces cerevisiae wine strains to identify potential marker genes correlated to desiccation stress tolerance 136
Influence of Saccharomyces cerevisiae strains on wine total antioxidant capacity evaluated by photochemiluminescence 135
Molecular characterization of Saccharomyces cerevisiae isolated from different grape varieties. 135
Preliminary results on the impact of “winemaking yeasts” on the population of “vineyard Saccharomyces cerevisiae strains”. 135
E D I T O R I A L Alcoholic fermentation:beverages to biofuel 135
MOLECULAR TOOLS FOR ASSESSING GENETIC DIVERSITY IN SACCHAROMYCES CEREVISIAE AND IN THE GRAPEVINE CULTIVAR AGLIANICO DEL VULTURE TYPICAL FROM SOUTH ITALY. 134
Yeast flocculation influence on volatile bouquet substances of wine. 134
Influence of commercial starter use on indigenous Saccharomyces cerevisiae population of the grapes. 134
Biosynthesis of sulphur amino acids in Saccharomyces cerevisiae.II. Analysis of sulphite-producing strains 133
Antimicrobial Oil-in-Water Nanoemulsions: Synergistic Effect of Nisin and Carvacrol against Bacillus subtilis 133
Molecular and technological biodiversity in apiculate yeasts of wine origin. 133
FYL - Fermenting Yeasts Laboratory: isolation, characterization and genetic stability for selection of starter yeasts for winemaking. 132
Biometric study of acetoin production in Hanseniaspora guilliermondii and Kloeckera apiculata 132
Chemical Methods for Microbiological Control of Winemaking: An Overview of Current and Future Applications 131
Analysis of wild Saccharomyces cerevisiae populations from spontaneous fermentations of Sangiovese grapes from different vineyards in Tuscany region. 131
BIODIVERSITÀ IN SACCHAROMYCES CEREVISIAE COME STRUMENTO DI SELEZIONE DI COLTURE STARTER INDIGENE PER LA VALORIZZAZIONE DEL VINO “DOC MATERA” 131
Saccharomyces cerevisiae wine strains differing in copper resistance exhibit different capability to reduce copper content in wine 130
Analisi RAPD-PCR per valutare l’influenza dell’habitat sul polimorfismo genetico in lieviti di origine alimentare. 129
Totale 16.575
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Categoria #
all - tutte 143.397
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 143.397
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.956 0 293 310 195 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
2025/20266.988 422 360 152 818 944 796 1.219 247 451 760 742 77
2026/2027462 137 325 0 0 0 0 0 0 0 0 0 0
Totale 31.786