IRIS
SIESTO, GABRIELLA
 Distribuzione geografica
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Continente #
NA - Nord America 1.723
EU - Europa 520
AS - Asia 417
Continente sconosciuto - Info sul continente non disponibili 3
OC - Oceania 3
AF - Africa 1
SA - Sud America 1
Totale 2.668
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Nazione #
US - Stati Uniti d'America 1.685
CN - Cina 220
UA - Ucraina 172
VN - Vietnam 112
IT - Italia 101
SG - Singapore 60
DE - Germania 52
GB - Regno Unito 42
SE - Svezia 39
CA - Canada 38
FI - Finlandia 37
AT - Austria 22
IE - Irlanda 19
BE - Belgio 18
HK - Hong Kong 15
FR - Francia 13
IN - India 5
AU - Australia 3
EU - Europa 3
NL - Olanda 2
TR - Turchia 2
BR - Brasile 1
IL - Israele 1
IS - Islanda 1
PH - Filippine 1
PL - Polonia 1
RU - Federazione Russa 1
SA - Arabia Saudita 1
ZA - Sudafrica 1
Totale 2.668
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Città #
Woodbridge 215
Fairfield 182
Jacksonville 158
Ann Arbor 126
Chandler 126
Dong Ket 112
Houston 107
Ashburn 99
Seattle 69
Beijing 66
Wilmington 61
Cambridge 60
Boardman 58
Nanjing 54
Singapore 41
Toronto 37
Princeton 31
Nanchang 29
Dearborn 28
Vienna 21
Dublin 19
Brussels 18
Ogden 18
Milan 17
Helsinki 16
Centro 14
Hong Kong 14
Shenyang 14
Hebei 10
New York 10
Changsha 9
Kunming 9
Tianjin 9
San Diego 8
Santa Clara 7
Potenza 6
Jiaxing 5
San Francisco 5
Hounslow 4
Leipzig 4
Redwood City 4
Frankfurt am Main 3
Imola 3
Indore 3
London 3
Los Angeles 3
Norwalk 3
Verona 3
Bari 2
Cancellara 2
Changchun 2
Council Bluffs 2
Jinan 2
Kilburn 2
Lanzhou 2
Magdeburg 2
Meda 2
Menlo Park 2
Montecatini Terme 2
Montecorvino Rovella 2
Naples 2
Segrate 2
Venice 2
Washington 2
Amsterdam 1
Bordeaux 1
Brindisi 1
Canberra 1
Central 1
Centurion 1
Chicago 1
Denver 1
Des Moines 1
Forano 1
Fuzhou 1
Giovinazzo 1
Guangzhou 1
Hangzhou 1
Hanover 1
Kocaeli 1
Kronberg 1
Manila 1
Marcon 1
Melbourne 1
Moscow 1
Munich 1
New Bedfont 1
Newark 1
Nova Andradina 1
Nuremberg 1
Palermo 1
Paris 1
Peccioli 1
Pignola 1
Pune 1
Recale 1
Rende 1
Reykjavik 1
Riyadh 1
Rockville 1
Totale 1.989
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Nome #
Control of inoculated fermentations in wine cellars by mitochondrial DNA analysis of starter yeast 154
Indigenous yeast population from Georgian aged wines produced by traditional “Kakhetian” method 147
ceppo di lievito della specie saccharomyces cerevisiae 146
Polymorphism detection among wild Saccharomyces cerevisiae strains of different wine origin 133
Diversity of Saccharomyces cerevisiae yeasts associated to spontaneously fermenting grapes from an Italian “heroic vine-growing area” 132
Assessment of competition in wine fermentation among wild Saccharomyces cerevisiae strains isolated from Sangiovese grapes in Tuscany region 126
Use of Saccharomyces cerevisiae var. boulardii in co-fermentations with S. cerevisiae for the production of craft beers with potential healthy value-added 117
Yeast Starter as a Biotechnological Tool for Reducing Copper Content in Wine. 110
Restriction analysis of rDNA regions to differentiatenon-Saccharomyces wine species in mixed cultures 107
Molecular characterization of Saccharomyces cerevisiae isolated from different grape varieties. 98
Conventional and Non-Conventional Yeasts in Beer Production 97
FYL - Fermenting Yeasts Laboratory: isolation, characterization and genetic stability for selection of starter yeasts for winemaking. 84
Monitoring of yeast starter culture dominance during wine fermentation process. 83
Selection of starter cultures for specific grapevine: the case of Sangiovese from “Podere Forte” in Tuscany. 83
Study of natural Saccharomyces cerevisiae strains for the selection of specific starter cultures. 79
Biotechnological approach based on selected Saccharomyces cerevisiae starters for reducing the use of sulfur dioxide in wine 78
BIODIVERSITÀ IN SACCHAROMYCES CEREVISIAE COME STRUMENTO DI SELEZIONE DI COLTURE STARTER INDIGENE PER LA VALORIZZAZIONE DEL VINO “DOC MATERA” 75
Molecular biodiversity in Saccharomyces cerevisiae wine strains of different origin. 74
Influence of commercial starter use on indigenous Saccharomyces cerevisiae population of the grapes. 70
Caratterizzazione enzimatica di lieviti vinari come strumento per la rintracciabilità di ceppo in fermentazione. 70
Validazione del protocollo di fermentazione in cantina per la tracciabilità del ceppo inoculato. 69
Analysis of wild Saccharomyces cerevisiae populations from spontaneous fermentations of Sangiovese grapes from different vineyards in Tuscany region. 67
Selected Indigenous Saccharomyces cerevisiae Strains as Profitable Strategy to Preserve Typical Traits of Primitivo Wine 66
Genome Sequencing and Comparative Analysis of Three Hanseniaspora uvarum Indigenous Wine Strains Reveal Remarkable Biotechnological Potential 60
Starter vinari: selezione per l'influenza sul contenuto di urea nel vino e tecniche per il monitoraggio della fermentazione inoculata 50
Tracciabilità del lievito starter inoculato. 47
Molecular biodiversity and variability for urea production in Saccharomyces cerevisiae wine strains of different origin. 46
Chemical Methods for Microbiological Control of Winemaking: An Overview of Current and Future Applications 43
Molecular characterization of yeasts isolated from traditional turkish cheeses 37
An Interplay between a Face-Centred Composite Experimental Design and Solid-Phase Microextraction for Wine Aroma GC/MS Analysis 27
Application of microbial cross-over for the production of Italian grape ale (IGA), a fruit beer obtained by grape must addition 20
Validation of a Standard Protocol to Assess the Fermentative and Chemical Properties of Saccharomyces cerevisiae Wine Strains 20
Influence of Microencapsulation on Fermentative Behavior of Hanseniaspora osmophila in Wine Mixed Starter Fermentation 19
Impact of Starmerella bacillaris and Zygosaccharomyces bailii on ethanol reduction and Saccharomyces cerevisiae metabolism during mixed wine fermentations 17
Effect of oil-born yeasts on the quality of extra-virgin olive oils of Basilicata region 17
Optimized conversion of wheat straw into single cell oils by Yarrowia lipolytica and Lipomyces tetrasporus and synthesis of advanced biofuels 15
Performance of Wild Non-Conventional Yeasts in Fermentation of Wort Based on Different Malt Extracts to Select Novel Starters for Low-Alcohol Beer 12
Pilot Scale Evaluation of Wild Saccharomyces cerevisiae Strains in Aglianico 10
A multivariate approach to explore the volatolomic and sensory profiles of craft Italian Grape Ale beers produced with novel Saccharomyces cerevisiae strains 8
Culturable yeast community associated with grape must and honey bees sampled from apiaries located in the vineyards 6
Totale 2.719
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Categoria #
all - tutte 14.642
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 14.642
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020433 0 0 0 108 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
2023/2024229 31 7 16 3 39 35 7 6 44 1 1 39
2024/2025126 19 9 94 4 0 0 0 0 0 0 0 0
Totale 2.719