IRIS
PIETRAFESA, ROCCHINA
 Distribuzione geografica
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Continente #
NA - Nord America 3.547
AS - Asia 1.193
EU - Europa 1.121
SA - Sud America 117
AF - Africa 12
OC - Oceania 4
Continente sconosciuto - Info sul continente non disponibili 2
Totale 5.996
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Nazione #
US - Stati Uniti d'America 3.452
CN - Cina 425
SG - Singapore 346
UA - Ucraina 243
VN - Vietnam 191
IT - Italia 168
DE - Germania 148
RU - Federazione Russa 127
GB - Regno Unito 107
HK - Hong Kong 106
BR - Brasile 93
FI - Finlandia 90
CA - Canada 74
FR - Francia 67
SE - Svezia 58
BE - Belgio 28
IN - India 27
AE - Emirati Arabi Uniti 26
IE - Irlanda 19
MX - Messico 16
BD - Bangladesh 15
PL - Polonia 15
NL - Olanda 14
AR - Argentina 11
LT - Lituania 10
ES - Italia 9
JP - Giappone 7
AT - Austria 6
IQ - Iraq 6
TR - Turchia 6
KH - Cambogia 5
ID - Indonesia 4
CO - Colombia 3
HU - Ungheria 3
IL - Israele 3
KZ - Kazakistan 3
PH - Filippine 3
TN - Tunisia 3
VE - Venezuela 3
ZA - Sudafrica 3
AU - Australia 2
AZ - Azerbaigian 2
CL - Cile 2
DZ - Algeria 2
EC - Ecuador 2
EU - Europa 2
JO - Giordania 2
KE - Kenya 2
MY - Malesia 2
NZ - Nuova Zelanda 2
OM - Oman 2
PK - Pakistan 2
PY - Paraguay 2
RO - Romania 2
SA - Arabia Saudita 2
SK - Slovacchia (Repubblica Slovacca) 2
TH - Thailandia 2
UZ - Uzbekistan 2
BG - Bulgaria 1
BZ - Belize 1
CG - Congo 1
CY - Cipro 1
CZ - Repubblica Ceca 1
DO - Repubblica Dominicana 1
GE - Georgia 1
IS - Islanda 1
KR - Corea 1
LV - Lettonia 1
MA - Marocco 1
PA - Panama 1
PE - Perù 1
PT - Portogallo 1
SY - Repubblica araba siriana 1
TT - Trinidad e Tobago 1
VC - Saint Vincent e Grenadine 1
Totale 5.996
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Città #
Woodbridge 318
Ashburn 301
Ann Arbor 274
San Jose 220
Fairfield 219
Jacksonville 219
Chandler 189
Dallas 171
Houston 142
Beijing 140
Singapore 118
Hong Kong 106
Dong Ket 105
Wilmington 88
The Dalles 86
Nanjing 85
Seattle 84
Boardman 78
Cambridge 78
Toronto 58
Council Bluffs 48
Los Angeles 46
Lauterbourg 45
Princeton 42
Munich 41
Helsinki 37
Moscow 33
Ho Chi Minh City 31
New York 31
Kent 30
Ogden 28
Nanchang 27
Brussels 26
Buffalo 25
Dearborn 25
Milan 23
Dublin 19
Turku 19
Hebei 18
London 16
Hanoi 15
Santa Clara 15
Warsaw 15
Chicago 14
Kunming 14
São Paulo 14
San Francisco 13
Poplar 12
Shenyang 12
Tianjin 12
Atlanta 11
Boston 11
San Diego 11
Brooklyn 10
Amsterdam 9
Changsha 9
Chennai 9
Manchester 9
Falkenstein 8
Frankfurt am Main 8
Montreal 8
Orem 8
Rome 8
Camerino 7
Potenza 7
Stockholm 7
Denver 6
Haiphong 6
Hangzhou 6
Jiaxing 6
Lanzhou 6
Naples 6
Nuremberg 6
Brescia 5
Mexico City 5
Phnom Penh 5
Phoenix 5
Tokyo 5
Ankara 4
Biên Hòa 4
Changchun 4
Chengdu 4
Corigliano d'Otranto 4
Hounslow 4
Jinan 4
Leipzig 4
Maceió 4
Matera 4
Ottawa 4
Palermo 4
Paris 4
Querétaro 4
Verona 4
Bari 3
Belo Horizonte 3
Bologna 3
Granada 3
Grand Rapids 3
Guarulhos 3
Imola 3
Totale 4.113
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Nome #
Indigenous Saccharomyces cerevisiae yeasts as a source of biodiversity for the selection of starters for specific fermentations 241
Impact of yeast starter formulations on the production of volatile compounds during wine fermentation 227
Control of inoculated fermentations in wine cellars by mitochondrial DNA analysis of starter yeast 214
Experimental approach for target selection of wild wine yeasts from spontaneous fermentation of "Inzolia" grapes 213
Genetic improvement ofSaccharomyces cerevisiaewine strains for enhancing cell viability after desiccation stress 194
Selection of indigenous Saccharomyces cerevisiae strains for Nero d'Avola wine and evaluation of selected starter implantation in pilot fermentation 182
Assessment of competition in wine fermentation among wild Saccharomyces cerevisiae strains isolated from Sangiovese grapes in Tuscany region 182
Indigenous yeast population from Georgian aged wines produced by traditional “Kakhetian” method 181
Use of Saccharomyces cerevisiae var. boulardii in co-fermentations with S. cerevisiae for the production of craft beers with potential healthy value-added 168
Response of wild S. cerevisiae to stresses determined by drying treatment 138
Characterization of volatil fraction of wine obtained with starter in different formulations. 135
Yeast influence on wine flavour as tool to select indigenous starter cultures. 134
Molecular characterization of Saccharomyces cerevisiae isolated from different grape varieties. 133
FYL - Fermenting Yeasts Laboratory: isolation, characterization and genetic stability for selection of starter yeasts for winemaking. 127
Influence of commercial starter use on indigenous Saccharomyces cerevisiae population of the grapes. 126
In Vitro Study of Probiotic, Antioxidant and Anti-Inflammatory Activities among Indigenous Saccharomyces cerevisiae Strains 125
Wine yeast immobilization on “food-like” matrix for inoculated fermentation: preliminary results on spray-drying treatment of yeast cells. 124
Analysis of wild Saccharomyces cerevisiae populations from spontaneous fermentations of Sangiovese grapes from different vineyards in Tuscany region. 123
Caratterizzazione enzimatica di lieviti vinari come strumento per la rintracciabilità di ceppo in fermentazione. 121
Improvement of survival of Saccharomyces cerevisiae cells to drying treatment 120
Monitoring of yeast starter culture dominance during wine fermentation process. 119
Chemical Methods for Microbiological Control of Winemaking: An Overview of Current and Future Applications 117
Study of natural Saccharomyces cerevisiae strains for the selection of specific starter cultures. 117
Biotechnological approach based on selected Saccharomyces cerevisiae starters for reducing the use of sulfur dioxide in wine 117
An Interplay between a Face-Centred Composite Experimental Design and Solid-Phase Microextraction for Wine Aroma GC/MS Analysis 111
Validazione del protocollo di fermentazione in cantina per la tracciabilità del ceppo inoculato. 108
Caratterizzazione tecnologica e genetica di lieviti autoctoni da Sangiovese ed interazione con il vitigno per ottimizzare la qualità organolettica nel rispetto della tipicità della cultivar. 108
Spray-dried starter yeasts for winemaking 106
Selected Indigenous Saccharomyces cerevisiae Strains as Profitable Strategy to Preserve Typical Traits of Primitivo Wine 102
Vini più sani e tipici con i lieviti autoctoni 99
Non-Saccharomyces yeasts and wine flavour. 97
Study of the character “strain competition” among wild Saccharomyces cerevisiae isolated from Sangiovese grapes. 97
Immobilizzazione di lieviti essiccati di interesse enologico 92
Laboratorio di lieviti fermentativi (FLY) dell’ Università della Basilicata 91
Genome Sequencing and Comparative Analysis of Three Hanseniaspora uvarum Indigenous Wine Strains Reveal Remarkable Biotechnological Potential 91
Saccharomyces cerevisiae yeasts from the vineyards: technological traits and strain implantation as tools for starter selection. 88
Saccharomyces cerevisiae and Hanseniaspora uvarum mixed starter cultures: Influence of microbial/physical interactions on wine characteristics 88
Antimicrobial Activity of Chitosan from Different Sources Against Non-Saccharomyces Wine Yeasts as a Tool for Producing Low-Sulphite Wine 80
Tracciabilità del lievito starter inoculato. 80
A multivariate approach to explore the volatolomic and sensory profiles of craft Italian Grape Ale beers produced with novel Saccharomyces cerevisiae strains 78
Influence of yeast starter formulation on volatile fraction of wine 77
Application of microbial cross-over for the production of Italian grape ale (IGA), a fruit beer obtained by grape must addition 76
Importanza del carattere “dominanza dello starter” come parametro di selezione: il caso di lieviti indigeni di Saccharomyces cerevisiae da Nero D’Avola. 76
Optimized conversion of wheat straw into single cell oils by Yarrowia lipolytica and Lipomyces tetrasporus and synthesis of advanced biofuels 75
Impact of Starmerella bacillaris and Zygosaccharomyces bailii on ethanol reduction and Saccharomyces cerevisiae metabolism during mixed wine fermentations 71
Influence of Microencapsulation on Fermentative Behavior of Hanseniaspora osmophila in Wine Mixed Starter Fermentation 69
Chitosan-based strategies as eco-friendly solutions for controlling Brettanomyces bruxellensis contamination in wine production 66
Preliminary study of Saccharomyces cerevisiae from wines produced in traditional Georgian amphoras 65
Comparison between Metschnikowia pulcherrima and Torulaspora delbrueckii used in sequential wine fermentations with Saccharomyces cerevisiae 60
Culturable yeast community associated with grape must and honey bees sampled from apiaries located in the vineyards 60
Determining the core bacterial and fungal genera in table olive fermentations 54
Exploitation of technological variability among wild non-Saccharomyces yeasts to select mixed starters for the production of low alcohol wines 47
Validation of a Standard Protocol to Assess the Fermentative and Chemical Properties of Saccharomyces cerevisiae Wine Strains 43
Performance of Wild Non-Conventional Yeasts in Fermentation of Wort Based on Different Malt Extracts to Select Novel Starters for Low-Alcohol Beer 35
Optimizing growth and biomass production of non-Saccharomyces wine yeast starters by overcoming sucrose consumption deficiency 24
A survey of bacterial and fungal communities of table olives 19
null 9
Totale 6.120
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Categoria #
all - tutte 29.193
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 29.193
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021223 0 0 0 0 0 0 0 0 0 52 56 115
2021/2022337 18 48 51 12 8 6 6 27 31 4 38 88
2022/2023492 62 3 9 57 73 67 9 53 107 17 26 9
2023/2024277 28 9 22 6 48 44 5 13 63 1 1 37
2024/2025823 24 7 112 54 50 35 124 104 79 26 99 109
2025/20261.804 140 103 113 284 302 236 325 50 108 143 0 0
Totale 6.120