IRIS
SIESTO, GABRIELLA
 Distribuzione geografica
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Continente #
NA - Nord America 1.650
EU - Europa 495
AS - Asia 352
Continente sconosciuto - Info sul continente non disponibili 3
OC - Oceania 3
AF - Africa 1
SA - Sud America 1
Totale 2.505
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Nazione #
US - Stati Uniti d'America 1.612
CN - Cina 217
UA - Ucraina 172
VN - Vietnam 112
IT - Italia 90
DE - Germania 45
GB - Regno Unito 40
SE - Svezia 39
CA - Canada 38
FI - Finlandia 36
AT - Austria 21
IE - Irlanda 19
BE - Belgio 18
HK - Hong Kong 15
FR - Francia 12
IN - India 4
AU - Australia 3
EU - Europa 3
TR - Turchia 2
BR - Brasile 1
IS - Islanda 1
NL - Olanda 1
PH - Filippine 1
PL - Polonia 1
SA - Arabia Saudita 1
ZA - Sudafrica 1
Totale 2.505
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Città #
Woodbridge 215
Fairfield 182
Jacksonville 158
Ann Arbor 126
Chandler 126
Dong Ket 112
Houston 107
Ashburn 96
Seattle 69
Beijing 66
Wilmington 61
Cambridge 60
Nanjing 54
Toronto 37
Princeton 31
Nanchang 29
Dearborn 28
Vienna 21
Dublin 19
Brussels 18
Ogden 18
Boardman 15
Helsinki 15
Centro 14
Hong Kong 14
Shenyang 14
Milan 11
Hebei 10
New York 10
Changsha 9
Kunming 9
Tianjin 9
San Diego 8
Potenza 6
Jiaxing 5
San Francisco 5
Hounslow 4
Redwood City 4
Frankfurt am Main 3
Imola 3
Indore 3
Norwalk 3
Verona 3
Bari 2
Cancellara 2
Changchun 2
Council Bluffs 2
Jinan 2
Kilburn 2
Lanzhou 2
London 2
Los Angeles 2
Meda 2
Menlo Park 2
Montecatini Terme 2
Montecorvino Rovella 2
Naples 2
Segrate 2
Venice 2
Washington 2
Bordeaux 1
Brindisi 1
Canberra 1
Central 1
Centurion 1
Chicago 1
Des Moines 1
Forano 1
Fuzhou 1
Giovinazzo 1
Hangzhou 1
Hanover 1
Kocaeli 1
Kronberg 1
Manila 1
Marcon 1
Melbourne 1
New Bedfont 1
Newark 1
Nova Andradina 1
Nuremberg 1
Palermo 1
Paris 1
Peccioli 1
Pignola 1
Pune 1
Recale 1
Reykjavik 1
Riyadh 1
Rockville 1
Rutigliano 1
San Michele All'adige 1
San Nicolò d'Arcidano 1
Selargius 1
Shanghai 1
Shaoxing 1
St. Petersburg 1
Suffern 1
Sydney 1
Taizhou 1
Totale 1.884
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Nome #
Control of inoculated fermentations in wine cellars by mitochondrial DNA analysis of starter yeast 150
Indigenous yeast population from Georgian aged wines produced by traditional “Kakhetian” method 144
ceppo di lievito della specie saccharomyces cerevisiae 140
Polymorphism detection among wild Saccharomyces cerevisiae strains of different wine origin 129
Diversity of Saccharomyces cerevisiae yeasts associated to spontaneously fermenting grapes from an Italian “heroic vine-growing area” 127
Assessment of competition in wine fermentation among wild Saccharomyces cerevisiae strains isolated from Sangiovese grapes in Tuscany region 124
Use of Saccharomyces cerevisiae var. boulardii in co-fermentations with S. cerevisiae for the production of craft beers with potential healthy value-added 115
Yeast Starter as a Biotechnological Tool for Reducing Copper Content in Wine. 107
Restriction analysis of rDNA regions to differentiatenon-Saccharomyces wine species in mixed cultures 103
Molecular characterization of Saccharomyces cerevisiae isolated from different grape varieties. 96
Conventional and Non-Conventional Yeasts in Beer Production 93
FYL - Fermenting Yeasts Laboratory: isolation, characterization and genetic stability for selection of starter yeasts for winemaking. 80
Selection of starter cultures for specific grapevine: the case of Sangiovese from “Podere Forte” in Tuscany. 80
Monitoring of yeast starter culture dominance during wine fermentation process. 78
Study of natural Saccharomyces cerevisiae strains for the selection of specific starter cultures. 75
Biotechnological approach based on selected Saccharomyces cerevisiae starters for reducing the use of sulfur dioxide in wine 74
Molecular biodiversity in Saccharomyces cerevisiae wine strains of different origin. 72
BIODIVERSITÀ IN SACCHAROMYCES CEREVISIAE COME STRUMENTO DI SELEZIONE DI COLTURE STARTER INDIGENE PER LA VALORIZZAZIONE DEL VINO “DOC MATERA” 70
Influence of commercial starter use on indigenous Saccharomyces cerevisiae population of the grapes. 67
Validazione del protocollo di fermentazione in cantina per la tracciabilità del ceppo inoculato. 66
Analysis of wild Saccharomyces cerevisiae populations from spontaneous fermentations of Sangiovese grapes from different vineyards in Tuscany region. 64
Caratterizzazione enzimatica di lieviti vinari come strumento per la rintracciabilità di ceppo in fermentazione. 64
Selected Indigenous Saccharomyces cerevisiae Strains as Profitable Strategy to Preserve Typical Traits of Primitivo Wine 62
Genome Sequencing and Comparative Analysis of Three Hanseniaspora uvarum Indigenous Wine Strains Reveal Remarkable Biotechnological Potential 56
Starter vinari: selezione per l'influenza sul contenuto di urea nel vino e tecniche per il monitoraggio della fermentazione inoculata 47
Tracciabilità del lievito starter inoculato. 45
Molecular biodiversity and variability for urea production in Saccharomyces cerevisiae wine strains of different origin. 44
Chemical Methods for Microbiological Control of Winemaking: An Overview of Current and Future Applications 36
Molecular characterization of yeasts isolated from traditional turkish cheeses 34
Influence of Microencapsulation on Fermentative Behavior of Hanseniaspora osmophila in Wine Mixed Starter Fermentation 16
Validation of a Standard Protocol to Assess the Fermentative and Chemical Properties of Saccharomyces cerevisiae Wine Strains 16
Effect of oil-born yeasts on the quality of extra-virgin olive oils of Basilicata region 14
Application of microbial cross-over for the production of Italian grape ale (IGA), a fruit beer obtained by grape must addition 13
An Interplay between a Face-Centred Composite Experimental Design and Solid-Phase Microextraction for Wine Aroma GC/MS Analysis 13
Impact of Starmerella bacillaris and Zygosaccharomyces bailii on ethanol reduction and Saccharomyces cerevisiae metabolism during mixed wine fermentations 13
Optimized conversion of wheat straw into single cell oils by Yarrowia lipolytica and Lipomyces tetrasporus and synthesis of advanced biofuels 10
Performance of Wild Non-Conventional Yeasts in Fermentation of Wort Based on Different Malt Extracts to Select Novel Starters for Low-Alcohol Beer 8
Pilot Scale Evaluation of Wild Saccharomyces cerevisiae Strains in Aglianico 7
A multivariate approach to explore the volatolomic and sensory profiles of craft Italian Grape Ale beers produced with novel Saccharomyces cerevisiae strains 1
Totale 2.553
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Categoria #
all - tutte 11.742
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 11.742
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/201974 0 0 0 0 0 0 0 0 0 0 44 30
2019/2020579 85 28 33 108 25 64 37 58 28 57 46 10
2020/2021510 39 39 12 45 25 56 33 32 16 43 48 122
2021/2022268 17 31 44 12 6 7 5 22 28 4 27 65
2022/2023375 50 3 8 32 50 48 6 38 88 14 24 14
2023/2024189 31 7 16 3 39 35 7 6 44 1 0 0
Totale 2.553