IRIS
PIETRAFESA, ROCCHINA
 Distribuzione geografica
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Continente #
NA - Nord America 2.325
EU - Europa 639
AS - Asia 452
OC - Oceania 3
Continente sconosciuto - Info sul continente non disponibili 2
SA - Sud America 2
Totale 3.423
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Nazione #
US - Stati Uniti d'America 2.275
CN - Cina 273
UA - Ucraina 243
VN - Vietnam 105
IT - Italia 93
DE - Germania 84
GB - Regno Unito 58
CA - Canada 50
SE - Svezia 49
FI - Finlandia 48
SG - Singapore 36
BE - Belgio 21
HK - Hong Kong 20
IE - Irlanda 19
FR - Francia 13
IN - India 7
KH - Cambogia 5
NL - Olanda 4
AU - Australia 2
BR - Brasile 2
EU - Europa 2
HU - Ungheria 2
PL - Polonia 2
TR - Turchia 2
BD - Bangladesh 1
CZ - Repubblica Ceca 1
GE - Georgia 1
IL - Israele 1
IS - Islanda 1
NZ - Nuova Zelanda 1
PH - Filippine 1
SK - Slovacchia (Repubblica Slovacca) 1
Totale 3.423
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Città #
Woodbridge 318
Ann Arbor 274
Fairfield 219
Jacksonville 219
Chandler 189
Houston 141
Ashburn 124
Dong Ket 105
Wilmington 88
Nanjing 85
Seattle 82
Cambridge 78
Beijing 56
Toronto 47
Princeton 42
Ogden 28
Boardman 27
Nanchang 27
Dearborn 25
Brussels 21
Hong Kong 20
Dublin 19
Milan 19
Hebei 18
Singapore 18
Helsinki 15
New York 15
Kunming 14
Shenyang 12
Tianjin 12
San Diego 11
Changsha 9
San Francisco 9
Jiaxing 6
Lanzhou 6
Hangzhou 5
Phnom Penh 5
Potenza 5
Changchun 4
Hounslow 4
Jinan 4
Leipzig 4
London 4
Naples 4
Verona 4
Imola 3
Indore 3
Los Angeles 3
Pune 3
Redwood City 3
Amsterdam 2
Auburn Hills 2
Bari 2
Budapest 2
Cancellara 2
Centro 2
Council Bluffs 2
Des Moines 2
Frankfurt am Main 2
Fuzhou 2
Hanover 2
Magdeburg 2
Meda 2
Melbourne 2
Menlo Park 2
Mogliano 2
Montecorvino Rovella 2
Nürnberg 2
Paris 2
Shanghai 2
Shaoxing 2
Venezia 2
Venice 2
Warsaw 2
Washington 2
Zhengzhou 2
Ürümqi 2
Auckland 1
Borås 1
Bratislava 1
Brindisi 1
Brno 1
Chicago 1
Dhaka 1
Giovinazzo 1
Kocaeli 1
Kronberg 1
Manila 1
Marcon 1
Montreal 1
Mountain View 1
New Bedfont 1
Newark 1
Norwalk 1
Nova Andradina 1
Nuremberg 1
Ottawa 1
Padova 1
Palermo 1
Porto San Giorgio 1
Totale 2.533
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Nome #
Indigenous Saccharomyces cerevisiae yeasts as a source of biodiversity for the selection of starters for specific fermentations 193
Selection of indigenous Saccharomyces cerevisiae strains for Nero d'Avola wine and evaluation of selected starter implantation in pilot fermentation 158
Impact of yeast starter formulations on the production of volatile compounds during wine fermentation 155
Control of inoculated fermentations in wine cellars by mitochondrial DNA analysis of starter yeast 151
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
Genetic improvement ofSaccharomyces cerevisiaewine strains for enhancing cell viability after desiccation stress 143
Assessment of competition in wine fermentation among wild Saccharomyces cerevisiae strains isolated from Sangiovese grapes in Tuscany region 125
Use of Saccharomyces cerevisiae var. boulardii in co-fermentations with S. cerevisiae for the production of craft beers with potential healthy value-added 116
Improvement of survival of Saccharomyces cerevisiae cells to drying treatment 98
Molecular characterization of Saccharomyces cerevisiae isolated from different grape varieties. 96
Response of wild S. cerevisiae to stresses determined by drying treatment 94
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
Yeast influence on wine flavour as tool to select indigenous starter cultures. 89
FYL - Fermenting Yeasts Laboratory: isolation, characterization and genetic stability for selection of starter yeasts for winemaking. 82
Monitoring of yeast starter culture dominance during wine fermentation process. 79
Study of natural Saccharomyces cerevisiae strains for the selection of specific starter cultures. 76
Biotechnological approach based on selected Saccharomyces cerevisiae starters for reducing the use of sulfur dioxide in wine 76
Spray-dried starter yeasts for winemaking 73
Study of the character “strain competition” among wild Saccharomyces cerevisiae isolated from Sangiovese grapes. 72
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. 69
Influence of commercial starter use on indigenous Saccharomyces cerevisiae population of the grapes. 68
Validazione del protocollo di fermentazione in cantina per la tracciabilità del ceppo inoculato. 67
Caratterizzazione enzimatica di lieviti vinari come strumento per la rintracciabilità di ceppo in fermentazione. 67
Non-Saccharomyces yeasts and wine flavour. 66
Analysis of wild Saccharomyces cerevisiae populations from spontaneous fermentations of Sangiovese grapes from different vineyards in Tuscany region. 65
Selected Indigenous Saccharomyces cerevisiae Strains as Profitable Strategy to Preserve Typical Traits of Primitivo Wine 64
Laboratorio di lieviti fermentativi (FLY) dell’ Università della Basilicata 63
Saccharomyces cerevisiae yeasts from the vineyards: technological traits and strain implantation as tools for starter selection. 59
Vini più sani e tipici con i lieviti autoctoni 59
Genome Sequencing and Comparative Analysis of Three Hanseniaspora uvarum Indigenous Wine Strains Reveal Remarkable Biotechnological Potential 57
Immobilizzazione di lieviti essiccati di interesse enologico 52
Influence of yeast starter formulation on volatile fraction of wine 49
Tracciabilità del lievito starter inoculato. 46
Importanza del carattere “dominanza dello starter” come parametro di selezione: il caso di lieviti indigeni di Saccharomyces cerevisiae da Nero D’Avola. 44
Saccharomyces cerevisiae and Hanseniaspora uvarum mixed starter cultures: Influence of microbial/physical interactions on wine characteristics 43
Chemical Methods for Microbiological Control of Winemaking: An Overview of Current and Future Applications 38
Preliminary study of Saccharomyces cerevisiae from wines produced in traditional Georgian amphoras 35
In Vitro Study of Probiotic, Antioxidant and Anti-Inflammatory Activities among Indigenous Saccharomyces cerevisiae Strains 34
An Interplay between a Face-Centred Composite Experimental Design and Solid-Phase Microextraction for Wine Aroma GC/MS Analysis 25
Application of microbial cross-over for the production of Italian grape ale (IGA), a fruit beer obtained by grape must addition 18
Validation of a Standard Protocol to Assess the Fermentative and Chemical Properties of Saccharomyces cerevisiae Wine Strains 18
Influence of Microencapsulation on Fermentative Behavior of Hanseniaspora osmophila in Wine Mixed Starter Fermentation 17
Impact of Starmerella bacillaris and Zygosaccharomyces bailii on ethanol reduction and Saccharomyces cerevisiae metabolism during mixed wine fermentations 14
Optimized conversion of wheat straw into single cell oils by Yarrowia lipolytica and Lipomyces tetrasporus and synthesis of advanced biofuels 12
Performance of Wild Non-Conventional Yeasts in Fermentation of Wort Based on Different Malt Extracts to Select Novel Starters for Low-Alcohol Beer 9
Optimizing growth and biomass production of non-Saccharomyces wine yeast starters by overcoming sucrose consumption deficiency 7
A multivariate approach to explore the volatolomic and sensory profiles of craft Italian Grape Ale beers produced with novel Saccharomyces cerevisiae strains 5
Totale 3.523
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Categoria #
all - tutte 16.735
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 16.735
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020582 0 43 36 129 35 76 41 72 34 68 37 11
2020/2021647 52 49 55 69 30 82 24 45 18 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
2024/202530 24 6 0 0 0 0 0 0 0 0 0 0
Totale 3.523