IRIS
ROMANO, Patrizia
 Distribuzione geografica
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Continente #
NA - Nord America 13.227
EU - Europa 4.298
AS - Asia 3.328
Continente sconosciuto - Info sul continente non disponibili 30
SA - Sud America 20
OC - Oceania 17
AF - Africa 8
Totale 20.928
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Nazione #
US - Stati Uniti d'America 12.878
CN - Cina 2.071
UA - Ucraina 1.764
VN - Vietnam 938
IT - Italia 546
DE - Germania 410
SE - Svezia 405
GB - Regno Unito 372
CA - Canada 344
FI - Finlandia 318
FR - Francia 154
IE - Irlanda 154
SG - Singapore 134
TR - Turchia 100
BE - Belgio 49
RU - Federazione Russa 38
HK - Hong Kong 36
AT - Austria 30
EU - Europa 30
IN - India 16
AU - Australia 15
NL - Olanda 13
BR - Brasile 12
CZ - Repubblica Ceca 8
ES - Italia 6
JP - Giappone 6
HU - Ungheria 5
IL - Israele 5
CO - Colombia 4
ID - Indonesia 4
IQ - Iraq 4
PL - Polonia 4
SA - Arabia Saudita 4
ZA - Sudafrica 4
LT - Lituania 3
MX - Messico 3
PE - Perù 3
BD - Bangladesh 2
DK - Danimarca 2
HR - Croazia 2
MA - Marocco 2
MY - Malesia 2
NZ - Nuova Zelanda 2
PT - Portogallo 2
RO - Romania 2
SI - Slovenia 2
AL - Albania 1
AR - Argentina 1
BA - Bosnia-Erzegovina 1
BY - Bielorussia 1
CR - Costa Rica 1
GR - Grecia 1
IS - Islanda 1
LA - Repubblica Popolare Democratica del Laos 1
MK - Macedonia 1
NO - Norvegia 1
OM - Oman 1
PA - Panama 1
PH - Filippine 1
PK - Pakistan 1
RS - Serbia 1
SK - Slovacchia (Repubblica Slovacca) 1
SL - Sierra Leone 1
TJ - Tagikistan 1
TN - Tunisia 1
TW - Taiwan 1
Totale 20.928
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Città #
Woodbridge 1.593
Jacksonville 1.528
Ann Arbor 1.496
Fairfield 1.159
Chandler 1.138
Houston 943
Dong Ket 930
Nanjing 714
Ashburn 643
Wilmington 529
Seattle 439
Cambridge 400
Toronto 322
Nanchang 273
Beijing 263
Princeton 258
Dublin 151
Ogden 147
Boardman 137
Dearborn 133
Kunming 116
Shenyang 112
Milan 109
Hebei 100
Tianjin 90
Kocaeli 88
Helsinki 73
Singapore 72
Changsha 66
Jiaxing 66
Centro 61
New York 58
San Diego 56
Hangzhou 48
Brussels 45
Changchun 42
Los Angeles 42
Lanzhou 41
San Francisco 40
Verona 39
London 36
Hong Kong 32
Vienna 29
Venezia 28
Des Moines 26
Jinan 25
Shanghai 25
Bari 21
Norwalk 21
Guangzhou 15
Auburn Hills 12
Ningbo 12
Redwood City 11
Paris 10
Fuzhou 8
Haikou 8
Potenza 8
Hounslow 7
Melbourne 7
Ottawa 7
Taizhou 7
Venice 7
Zhengzhou 7
Hanover 6
Imola 6
Philadelphia 6
Rome 6
Borås 5
Florence 5
Moscow 5
New Castle 5
Rockville 5
St. Petersburg 5
Sydney 5
Amsterdam 4
Bologna 4
Brno 4
Chicago 4
Maysan 4
Nürnberg 4
Redmond 4
Riyadh 4
Trieste 4
Berlin 3
Borgomanero 3
Canberra 3
Catania 3
Central 3
Centurion 3
Como 3
Ensenada 3
Hanoi 3
Indore 3
Jinhua 3
Kilburn 3
Lima 3
Luzzano 3
Medellín 3
Monmouth Junction 3
Montecatini Terme 3
Totale 15.075
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Nome #
(1983) Procedure for mutagenizing spores of Saccharomyces cerevisiae. 156, 907-908. 252
Indigenous Saccharomyces cerevisiae yeasts as a source of biodiversity for the selection of starters for specific fermentations 193
Biological diversity of Saccharomyces yeasts of spontaneously fermenting wines in four wine regions: Comparative genotypic and phenotypic analysis 172
Capillary zone electrophoresis as alternative tool for rapid identification and quantification of viable Saccharomyces cerevisiae cells 170
SPME-GC method as a tool to differentiate VOC profiles in Saccharomyces cerevisiae wine yeasts 168
Yeast/vine interaction as selection tool to optimize wine typicality. 168
Diversity of Saccharomyces cerevisiae Strains Isolated from Two Italian Wine-Producing Regions 168
(1988) Caratteristiche dei lieviti come fattori di stabilizzazione nei vini. Ind. Bevande 17, 12-16. 167
Co-inoculation of different Saccharomyces cerevisiae strains and influence on volatile composition of wines 163
Recent updates on the use of agro-food waste for biogas production 162
Biodiversity of wild strains of Saccharomyces cerevisiae as tool to complement and optimize wine quality 162
Selection of indigenous Saccharomyces cerevisiae strains for Nero d'Avola wine and evaluation of selected starter implantation in pilot fermentation 158
Comparison between yeasts from grape and agave musts for traits of technological interest 156
Impact of yeast starter formulations on the production of volatile compounds during wine fermentation 155
MOLECULAR AND TECHNOLOGICAL APPROACHES TO EVALUATE STRAIN BIODIVERSITY IN HANSENIASPORA UVARUM OF WINE ORIGIN 153
Typing of Saccharomyces cerevisiae and Kloeckera apiculata strains from Aglianico wine. 151
Control of inoculated fermentations in wine cellars by mitochondrial DNA analysis of starter yeast 151
Yeast Interactions in Inoculated Wine Fermentation. 150
Acetoin production by Saccharomyces cerevisiae wine yeasts 149
Experimental approach for target selection of wild wine yeasts from spontaneous fermentation of "Inzolia" grapes 147
Indigenous yeast population from Georgian aged wines produced by traditional “Kakhetian” method 145
Flocculation of wine yeasts: frequency, differences , and stability of the character 144
Genetic improvement ofSaccharomyces cerevisiaewine strains for enhancing cell viability after desiccation stress 143
Yeasts isolated from olive mill wastewaters from southern Italy: technological characterization and potential use for phenol removal 142
ceppo di lievito della specie saccharomyces cerevisiae 142
Genetic segregation of natural Saccharomyces cerevisiae strains derived from spontaneous fermentation of Aglianico wine. 141
Volatile metabolites produced in wine by mixed and sequential cultures of Hanseniaspora guilliermondii or Kloeckera apiculata and Saccharomyces cerevisiae 136
HPLC determination of agmatine and other amines in wine. 135
Polymorphism detection among wild Saccharomyces cerevisiae strains of different wine origin 131
Bioethanol production from mixed sugars by Scheffersomyces stipitis free and immobilized cells, and co-cultures with Saccharomyces cerevisiae 131
Stability in by-product formation as a strain selection tool of Saccharomyces cerevisiae wine yeasts. 129
The flocculation of wine yeasts: biochemical and morphological characteristics in Kloeckera apiculata 129
Diversity of Saccharomyces cerevisiae yeasts associated to spontaneously fermenting grapes from an Italian “heroic vine-growing area” 128
Molecular identification of yeast species associated with ‘Hamei’ - a traditional starter used for rice wine production in Manipur, India 127
Acetaldehyde production in Saccharomyces cerevisiae wine yeasts 125
Assessment of competition in wine fermentation among wild Saccharomyces cerevisiae strains isolated from Sangiovese grapes in Tuscany region 125
Multiple strains of Saccharomyces cerevisiae on a single grape vine 124
Taxonomic and ecological diversity of food and beverage yeasts 123
“Pecorino di Filiano” cheese as a selective habitat for the yeast species, Debaryomyces hansenii. 123
Higher alcohol and acetic acid production by apiculate wine yeasts 119
Implementing principles of traditional concentrated grape must fermentation to the production of new generation balsamic vinegars. Starter selection and effectiveness 118
Improvement of a wine Saccharomyces cerevisiae strain by a breeding program 117
Influence of Saccharomyces cerevisiae wine strains on total antioxidant capacity 116
Use of Saccharomyces cerevisiae var. boulardii in co-fermentations with S. cerevisiae for the production of craft beers with potential healthy value-added 116
Phenotypic characterization of lactic acid bacteria from sourdoughs for Altamura bread produced in Apulia (Southern Italy) 115
Sviluppo di un metodo analitico GC/MS per la determinazione di molecole segnale coinvolte nella comunicazione batterica intercellulare 114
Monitoring starter dominance to safeguard wine quality 114
Yeasts from Water Buffalo Mozzarella, a traditional cheese of the Mediterranean area 113
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) 113
Quest for wine yeasts - an old story revisited 112
Traceability of wine microorganisms by biochemical and molecular markers. 111
New insights on the use of wine yeasts 111
Influence of Saccharomyces cerevisiae wine strains on total antioxidant capacity. 109
Yeast Starter as a Biotechnological Tool for Reducing Copper Content in Wine. 109
Influence of Saccharomyces cerevisiae strains on wine total antioxidant capacity evaluated by photochemiluminescence 107
Saccharomyces strain selection in minimizing SO2 requirement during vinification 107
Molecular and technological biodiversity in apiculate yeasts of wine origin. 106
Restriction analysis of rDNA regions to differentiatenon-Saccharomyces wine species in mixed cultures 105
The habitat “vineyard” influences the genetic patrimony of wild Saccharomyces cerevisiae strains. 105
Biosynthesis of sulphur amino acids in Saccharomyces cerevisiae.II. Analysis of sulphite-producing strains 105
Glycerol and other fermentation products of apiculate wine yeasts 105
Preliminary results on the impact of “winemaking yeasts” on the population of “vineyard Saccharomyces cerevisiae strains”. 104
Latest Frontiers in the Biotechnologies for Ethanol Production from Lignocellulosic Biomass 104
Natural wine yeasts as biocontrol agents. 104
The species-specific ratios of 2,3-butanediol and acetoin isomers as a tool to evaluate wine yeast performance 103
Flocculent phenotypes in wine yeasts 103
Application of bio-based polymers for fresh meat packaging 103
Biometric study of acetoin production in Hanseniaspora guilliermondii and Kloeckera apiculata 102
Identification by phenotypic and genetic approaches of an indigenous Saccharomyces cerevisiae wine strain with high desiccation tolerance. 101
A polyphasic approach to identify yeast starter culture in function to the grape variety. 100
Biodiversity evaluation in Hanseniaspora uvarum wine strains by using molecular and analytical techniques. 99
Intraspecific diversity of Saccharomyces cerevisiae isolates from two italian wine-producing areas 99
Cell surface hydrophobicity and flocculence in Saccharomyces cerevisiae 99
Improvement of survival of Saccharomyces cerevisiae cells to drying treatment 98
Fourier Transform Ion Cyclotron Resonance Mass spectrometry (FTICR-MS) to ascertain the starter effect on Primitivo wine from Basilicata 98
CAPACITÀ DI CEPPI INDIGENI DI SACCHAROMYCES CEREVISIAE DI RIDURRE IL CONTENUTO DI RAME DURANTE LA FERMENTAZIONE ALCOLICA 97
Molecular characterization of Saccharomyces cerevisiae isolated from different grape varieties. 96
Bioethanol production in yeast co-cultures in presence of adsorbents: preliminary result 96
Conventional and Non-Conventional Yeasts in Beer Production 95
Wine Saccharomyces cerevisiae improved by using traditional approaches 94
The flocculation of wine yeasts: biochemical and morphological characteristics in Zygosaccharomyces - flocculation in Zygosaccharomyces 94
Selection of indigenous Saccharomyces cerevisiae strains as a tool to enhance the quality of “DOC Matera” wine 94
Response of wild S. cerevisiae to stresses determined by drying treatment 94
E D I T O R I A L Alcoholic fermentation:beverages to biofuel 94
Yeast flocculation influence on volatile bouquet substances of wine. 93
Wine yeast immobilization on “food-like” matrix for inoculated fermentation: preliminary results on spray-drying treatment of yeast cells. 93
Characterization of volatil fraction of wine obtained with starter in different formulations. 92
The use of AFLP for detecting DNA polymorphism, genotype identification and genetic diversity between yeasts isolated from Mexican agave distilled beverages and from grape musts. 91
Automated multiple development method for determination of glycerol produced by wine yeasts. 90
Role of sulphur dioxide and its minimization in winemaking 90
Function of yeast species and strains in wine flavour. 90
Comparative study of Saccharomyces cerevisiae indigenous wine strains to identify potential marker genes involved in desiccation stress resistance 90
Yeast influence on wine flavour as tool to select indigenous starter cultures. 89
Production of high levels of acetoin in Saccharomyces cerevisiae wine yeasts is a recessive trait 88
Application of molecular techniques to fingerprint Saccharomyces cerevisiae strains. 88
MOLECULAR TOOLS FOR ASSESSING GENETIC DIVERSITY IN SACCHAROMYCES CEREVISIAE AND IN THE GRAPEVINE CULTIVAR AGLIANICO DEL VULTURE TYPICAL FROM SOUTH ITALY. 87
Attività proteolitica di ceppi vinari di Kloeckera apiculata su diversi substrati. 85
Phenotypic and genetic variability of Hanseniaspora uvarum strains of wine origin. 85
Characterization of yeast microflora associated with a typical cheese of Southern Italy. 85
A biometric study of higher alcohol production in Saccharomyces cerevisiae 85
Totale 11.977
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Categoria #
all - tutte 80.829
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 80.829
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20203.314 0 0 233 836 153 477 296 467 222 389 171 70
2020/20214.009 334 308 149 344 152 379 135 291 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
2024/2025148 97 51 0 0 0 0 0 0 0 0 0 0
Totale 21.514