IRIS
ROMANO, Patrizia
 Distribuzione geografica
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Continente #
NA - Nord America 15.741
AS - Asia 5.772
EU - Europa 5.135
SA - Sud America 297
AF - Africa 42
Continente sconosciuto - Info sul continente non disponibili 30
OC - Oceania 21
Totale 27.038
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Nazione #
US - Stati Uniti d'America 15.286
CN - Cina 2.519
UA - Ucraina 1.767
SG - Singapore 1.275
VN - Vietnam 1.135
IT - Italia 646
DE - Germania 509
HK - Hong Kong 478
GB - Regno Unito 467
SE - Svezia 424
CA - Canada 413
FI - Finlandia 380
RU - Federazione Russa 359
BR - Brasile 225
FR - Francia 165
IE - Irlanda 158
TR - Turchia 108
AE - Emirati Arabi Uniti 56
JP - Giappone 56
BE - Belgio 52
IN - India 49
AT - Austria 36
AR - Argentina 35
MX - Messico 32
PL - Polonia 32
NL - Olanda 31
EU - Europa 30
ES - Italia 26
LT - Lituania 25
ZA - Sudafrica 24
BD - Bangladesh 23
AU - Australia 17
CZ - Repubblica Ceca 11
ID - Indonesia 10
IL - Israele 10
SA - Arabia Saudita 9
CL - Cile 8
IQ - Iraq 8
MY - Malesia 8
PE - Perù 8
CO - Colombia 7
HU - Ungheria 7
PY - Paraguay 5
HR - Croazia 4
MA - Marocco 4
PA - Panama 4
PK - Pakistan 4
PT - Portogallo 4
RO - Romania 4
TN - Tunisia 4
AZ - Azerbaigian 3
BG - Bulgaria 3
DK - Danimarca 3
KG - Kirghizistan 3
MD - Moldavia 3
NZ - Nuova Zelanda 3
SK - Slovacchia (Repubblica Slovacca) 3
VE - Venezuela 3
BA - Bosnia-Erzegovina 2
EC - Ecuador 2
GR - Grecia 2
JO - Giordania 2
KW - Kuwait 2
KZ - Kazakistan 2
LA - Repubblica Popolare Democratica del Laos 2
PH - Filippine 2
RS - Serbia 2
SI - Slovenia 2
UY - Uruguay 2
UZ - Uzbekistan 2
AL - Albania 1
BO - Bolivia 1
BY - Bielorussia 1
BZ - Belize 1
CG - Congo 1
CH - Svizzera 1
CR - Costa Rica 1
DO - Repubblica Dominicana 1
EE - Estonia 1
EG - Egitto 1
GA - Gabon 1
GE - Georgia 1
GT - Guatemala 1
HT - Haiti 1
IS - Islanda 1
KE - Kenya 1
KI - Kiribati 1
LB - Libano 1
LU - Lussemburgo 1
MK - Macedonia 1
MU - Mauritius 1
NG - Nigeria 1
NO - Norvegia 1
OM - Oman 1
PS - Palestinian Territory 1
SD - Sudan 1
SL - Sierra Leone 1
SN - Senegal 1
SR - Suriname 1
TJ - Tagikistan 1
Totale 27.035
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Città #
Woodbridge 1.593
Jacksonville 1.528
Ann Arbor 1.496
Fairfield 1.159
Chandler 1.138
Ashburn 965
Houston 946
Dong Ket 930
Nanjing 714
Wilmington 530
Beijing 528
Hong Kong 474
Seattle 443
Singapore 427
Boardman 400
Cambridge 400
The Dalles 388
Toronto 352
Dallas 344
Nanchang 273
Princeton 258
Los Angeles 170
Dublin 153
Ogden 147
Dearborn 133
New York 130
Kunming 117
Milan 115
Shenyang 112
Hebei 100
Moscow 96
Tianjin 90
Helsinki 88
Kocaeli 88
Kent 83
Buffalo 75
Ho Chi Minh City 74
Munich 69
Changsha 68
Jiaxing 66
Centro 61
London 60
San Diego 56
Santa Clara 52
Hangzhou 51
San Francisco 51
São Paulo 50
Brussels 46
Hanoi 46
Turku 45
Changchun 44
Lanzhou 41
Verona 39
Vienna 31
Shanghai 30
Tokyo 30
Bari 28
Chicago 28
Venezia 28
Warsaw 28
Rome 27
Des Moines 26
Brooklyn 25
Jinan 25
Montreal 25
Kofu 21
Norwalk 21
Atlanta 20
Guangzhou 20
Council Bluffs 19
Poplar 19
Stockholm 19
Amsterdam 16
Chennai 16
Orem 16
Denver 15
Paris 15
Frankfurt am Main 14
Mexico City 14
Phoenix 14
Boston 13
Johannesburg 13
Ottawa 13
Auburn Hills 12
Ningbo 12
Redondo Beach 12
Querétaro 11
Redwood City 11
Rio de Janeiro 11
Falkenstein 10
Manchester 10
Fuzhou 9
Haiphong 9
Melbourne 9
Da Nang 8
Haikou 8
Potenza 8
Taizhou 8
Zhengzhou 8
Ankara 7
Totale 18.694
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Nome #
(1983) Procedure for mutagenizing spores of Saccharomyces cerevisiae. 156, 907-908. 294
Indigenous Saccharomyces cerevisiae yeasts as a source of biodiversity for the selection of starters for specific fermentations 230
Impact of yeast starter formulations on the production of volatile compounds during wine fermentation 214
(1988) Caratteristiche dei lieviti come fattori di stabilizzazione nei vini. Ind. Bevande 17, 12-16. 210
Diversity of Saccharomyces cerevisiae Strains Isolated from Two Italian Wine-Producing Regions 210
Capillary zone electrophoresis as alternative tool for rapid identification and quantification of viable Saccharomyces cerevisiae cells 207
Control of inoculated fermentations in wine cellars by mitochondrial DNA analysis of starter yeast 206
Biological diversity of Saccharomyces yeasts of spontaneously fermenting wines in four wine regions: Comparative genotypic and phenotypic analysis 200
Yeast/vine interaction as selection tool to optimize wine typicality. 193
SPME-GC method as a tool to differentiate VOC profiles in Saccharomyces cerevisiae wine yeasts 192
Recent updates on the use of agro-food waste for biogas production 192
Acetoin production by Saccharomyces cerevisiae wine yeasts 190
Yeast Interactions in Inoculated Wine Fermentation. 186
Experimental approach for target selection of wild wine yeasts from spontaneous fermentation of "Inzolia" grapes 186
Biodiversity of wild strains of Saccharomyces cerevisiae as tool to complement and optimize wine quality 186
Co-inoculation of different Saccharomyces cerevisiae strains and influence on volatile composition of wines 182
ceppo di lievito della specie saccharomyces cerevisiae 182
Genetic improvement ofSaccharomyces cerevisiaewine strains for enhancing cell viability after desiccation stress 179
Bioethanol production from mixed sugars by Scheffersomyces stipitis free and immobilized cells, and co-cultures with Saccharomyces cerevisiae 178
Selection of indigenous Saccharomyces cerevisiae strains for Nero d'Avola wine and evaluation of selected starter implantation in pilot fermentation 176
Indigenous yeast population from Georgian aged wines produced by traditional “Kakhetian” method 174
MOLECULAR AND TECHNOLOGICAL APPROACHES TO EVALUATE STRAIN BIODIVERSITY IN HANSENIASPORA UVARUM OF WINE ORIGIN 173
Typing of Saccharomyces cerevisiae and Kloeckera apiculata strains from Aglianico wine. 172
Acetaldehyde production in Saccharomyces cerevisiae wine yeasts 172
Assessment of competition in wine fermentation among wild Saccharomyces cerevisiae strains isolated from Sangiovese grapes in Tuscany region 172
Comparison between yeasts from grape and agave musts for traits of technological interest 171
Diversity of Saccharomyces cerevisiae yeasts associated to spontaneously fermenting grapes from an Italian “heroic vine-growing area” 167
Yeasts isolated from olive mill wastewaters from southern Italy: technological characterization and potential use for phenol removal 165
Flocculation of wine yeasts: frequency, differences , and stability of the character 164
Polymorphism detection among wild Saccharomyces cerevisiae strains of different wine origin 163
Volatile metabolites produced in wine by mixed and sequential cultures of Hanseniaspora guilliermondii or Kloeckera apiculata and Saccharomyces cerevisiae 161
HPLC determination of agmatine and other amines in wine. 160
Application of bio-based polymers for fresh meat packaging 160
Genetic segregation of natural Saccharomyces cerevisiae strains derived from spontaneous fermentation of Aglianico wine. 158
Molecular identification of yeast species associated with ‘Hamei’ - a traditional starter used for rice wine production in Manipur, India 157
“Pecorino di Filiano” cheese as a selective habitat for the yeast species, Debaryomyces hansenii. 154
Use of Saccharomyces cerevisiae var. boulardii in co-fermentations with S. cerevisiae for the production of craft beers with potential healthy value-added 149
A polyphasic approach to identify yeast starter culture in function to the grape variety. 147
Taxonomic and ecological diversity of food and beverage yeasts 145
Biodiversity evaluation in Hanseniaspora uvarum wine strains by using molecular and analytical techniques. 145
Automated multiple development method for determination of glycerol produced by wine yeasts. 144
The flocculation of wine yeasts: biochemical and morphological characteristics in Kloeckera apiculata 144
Stability in by-product formation as a strain selection tool of Saccharomyces cerevisiae wine yeasts. 143
CAPACITÀ DI CEPPI INDIGENI DI SACCHAROMYCES CEREVISIAE DI RIDURRE IL CONTENUTO DI RAME DURANTE LA FERMENTAZIONE ALCOLICA 143
Higher alcohol and acetic acid production by apiculate wine yeasts 142
Identification by phenotypic and genetic approaches of an indigenous Saccharomyces cerevisiae wine strain with high desiccation tolerance. 141
Multiple strains of Saccharomyces cerevisiae on a single grape vine 140
Phenotypic characterization of lactic acid bacteria from sourdoughs for Altamura bread produced in Apulia (Southern Italy) 140
Yeasts from Water Buffalo Mozzarella, a traditional cheese of the Mediterranean area 139
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) 139
Conventional and Non-Conventional Yeasts in Beer Production 139
Application of molecular techniques to fingerprint Saccharomyces cerevisiae strains. 138
Implementing principles of traditional concentrated grape must fermentation to the production of new generation balsamic vinegars. Starter selection and effectiveness 138
New insights on the use of wine yeasts 136
Influence of Saccharomyces cerevisiae wine strains on total antioxidant capacity 133
Yeast Starter as a Biotechnological Tool for Reducing Copper Content in Wine. 132
Improvement of a wine Saccharomyces cerevisiae strain by a breeding program 131
Sviluppo di un metodo analitico GC/MS per la determinazione di molecole segnale coinvolte nella comunicazione batterica intercellulare 130
Selection of indigenous Saccharomyces cerevisiae strains as a tool to enhance the quality of “DOC Matera” wine 130
Comparative study of Saccharomyces cerevisiae indigenous wine strains to identify potential marker genes involved in desiccation stress resistance 129
Restriction analysis of rDNA regions to differentiatenon-Saccharomyces wine species in mixed cultures 128
The habitat “vineyard” influences the genetic patrimony of wild Saccharomyces cerevisiae strains. 128
Preliminary results on the impact of “winemaking yeasts” on the population of “vineyard Saccharomyces cerevisiae strains”. 128
A biometric study of higher alcohol production in Saccharomyces cerevisiae 128
Yeast influence on wine flavour as tool to select indigenous starter cultures. 127
Traceability of wine microorganisms by biochemical and molecular markers. 127
Monitoring starter dominance to safeguard wine quality 127
Response of wild S. cerevisiae to stresses determined by drying treatment 127
Attività proteolitica di ceppi vinari di Kloeckera apiculata su diversi substrati. 126
Glycerol and other fermentation products of apiculate wine yeasts 126
Characterization of volatil fraction of wine obtained with starter in different formulations. 126
Saccharomyces strain selection in minimizing SO2 requirement during vinification 126
Fourier Transform Ion Cyclotron Resonance Mass spectrometry (FTICR-MS) to ascertain the starter effect on Primitivo wine from Basilicata 126
Influence of Saccharomyces cerevisiae wine strains on total antioxidant capacity. 125
Bioethanol production in yeast co-cultures in presence of adsorbents: preliminary result 124
Quest for wine yeasts - an old story revisited 124
Yeast flocculation influence on volatile bouquet substances of wine. 123
Influence of Saccharomyces cerevisiae strains on wine total antioxidant capacity evaluated by photochemiluminescence 123
The species-specific ratios of 2,3-butanediol and acetoin isomers as a tool to evaluate wine yeast performance 123
Molecular and technological biodiversity in apiculate yeasts of wine origin. 123
Biosynthesis of sulphur amino acids in Saccharomyces cerevisiae.II. Analysis of sulphite-producing strains 121
Comparative study of Saccharomyces cerevisiae wine strains to identify potential marker genes correlated to desiccation stress tolerance 121
Molecular characterization of Saccharomyces cerevisiae isolated from different grape varieties. 120
Metabolic characteristics of wine strains during spontaneous and inoculated fermentation 120
Biogenic amine formation in alcoholic fermentation 119
Wine Saccharomyces cerevisiae improved by using traditional approaches 118
Intraspecific diversity of Saccharomyces cerevisiae isolates from two italian wine-producing areas 118
Biometric study of acetoin production in Hanseniaspora guilliermondii and Kloeckera apiculata 118
Antimicrobial Oil-in-Water Nanoemulsions: Synergistic Effect of Nisin and Carvacrol against Bacillus subtilis 118
MOLECULAR TOOLS FOR ASSESSING GENETIC DIVERSITY IN SACCHAROMYCES CEREVISIAE AND IN THE GRAPEVINE CULTIVAR AGLIANICO DEL VULTURE TYPICAL FROM SOUTH ITALY. 117
Flocculent phenotypes in wine yeasts 116
FYL - Fermenting Yeasts Laboratory: isolation, characterization and genetic stability for selection of starter yeasts for winemaking. 116
Latest Frontiers in the Biotechnologies for Ethanol Production from Lignocellulosic Biomass 116
E D I T O R I A L Alcoholic fermentation:beverages to biofuel 116
Influence of commercial starter use on indigenous Saccharomyces cerevisiae population of the grapes. 115
Wine yeast immobilization on “food-like” matrix for inoculated fermentation: preliminary results on spray-drying treatment of yeast cells. 115
Selection of starter cultures for specific grapevine: the case of Sangiovese from “Podere Forte” in Tuscany. 115
Natural wine yeasts as biocontrol agents. 115
Analysis of wild Saccharomyces cerevisiae populations from spontaneous fermentations of Sangiovese grapes from different vineyards in Tuscany region. 114
Proprietà tecnologiche e di qualità delle specie di lieviti vinari 113
Totale 14.829
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Categoria #
all - tutte 125.004
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 125.004
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20212.722 0 0 0 0 0 379 135 291 70 446 385 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
2025/20263.289 422 360 152 818 944 593 0 0 0 0 0 0
Totale 27.625