IRIS
ROMANIELLO, ROSSANA
 Distribuzione geografica
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Continente #
NA - Nord America 2.316
EU - Europa 635
AS - Asia 575
OC - Oceania 5
AF - Africa 1
Continente sconosciuto - Info sul continente non disponibili 1
SA - Sud America 1
Totale 3.534
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Nazione #
US - Stati Uniti d'America 2.261
CN - Cina 399
UA - Ucraina 265
VN - Vietnam 161
IT - Italia 80
DE - Germania 64
GB - Regno Unito 58
CA - Canada 55
FI - Finlandia 50
SE - Svezia 47
IE - Irlanda 24
BE - Belgio 20
FR - Francia 20
HK - Hong Kong 10
AU - Australia 5
IN - India 3
HU - Ungheria 2
NL - Olanda 2
TR - Turchia 2
BR - Brasile 1
DK - Danimarca 1
EU - Europa 1
IS - Islanda 1
PL - Polonia 1
ZA - Sudafrica 1
Totale 3.534
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Città #
Woodbridge 340
Jacksonville 233
Fairfield 219
Ann Arbor 207
Houston 179
Chandler 171
Dong Ket 161
Ashburn 137
Beijing 128
Nanjing 98
Seattle 92
Wilmington 90
Cambridge 76
Dearborn 53
Toronto 49
Nanchang 47
Princeton 39
Dublin 24
Hebei 24
Brussels 20
Ogden 20
Boardman 19
Shenyang 17
Tianjin 16
Helsinki 15
Milan 15
Changsha 12
Kunming 12
Centro 11
Hangzhou 10
Hong Kong 10
San Francisco 8
Changchun 7
Jinan 6
New York 6
Imola 5
London 5
Philadelphia 5
San Diego 5
Jiaxing 4
Melbourne 4
Norwalk 4
Venezia 4
Verona 4
Chicago 3
Hounslow 3
Lanzhou 3
Los Angeles 3
Venice 3
Auburn Hills 2
Borås 2
Kilburn 2
Meda 2
Montecorvino Rovella 2
Paris 2
Shanghai 2
Teramo 2
Wandsworth 2
Bologna 1
Bordeaux 1
Budapest 1
Caltagirone 1
Canberra 1
Centurion 1
Chengdu 1
Copenhagen 1
Des Moines 1
Forano 1
Frankfurt am Main 1
Fuzhou 1
Guangzhou 1
Haikou 1
Hanover 1
Kocaeli 1
Kraków 1
Kronberg 1
Lachine 1
Lappeenranta 1
Marcon 1
Markham 1
Mississauga 1
Montréal 1
New Bedfont 1
Newark 1
Nuremberg 1
Ottawa 1
Potenza 1
Pune 1
Redmond 1
Redwood City 1
Reykjavik 1
Rockville 1
Rutigliano 1
San Nicolò d'Arcidano 1
Shaoxing 1
St. Petersburg 1
Taizhou 1
Wernigerode 1
Zhengzhou 1
Ürümqi 1
Totale 2.686
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Nome #
Indigenous Saccharomyces cerevisiae yeasts as a source of biodiversity for the selection of starters for specific fermentations 192
Diversity of Saccharomyces cerevisiae Strains Isolated from Two Italian Wine-Producing Regions 167
Biodiversity of wild strains of Saccharomyces cerevisiae as tool to complement and optimize wine quality 161
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 150
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
The habitat “vineyard” influences the genetic patrimony of wild Saccharomyces cerevisiae strains. 105
Restriction analysis of rDNA regions to differentiatenon-Saccharomyces wine species in mixed cultures 103
Preliminary results on the impact of “winemaking yeasts” on the population of “vineyard Saccharomyces cerevisiae strains”. 103
Identification by phenotypic and genetic approaches of an indigenous Saccharomyces cerevisiae wine strain with high desiccation tolerance. 101
Intraspecific diversity of Saccharomyces cerevisiae isolates from two italian wine-producing areas 98
Molecular characterization of Saccharomyces cerevisiae isolated from different grape varieties. 96
A polyphasic approach to identify yeast starter culture in function to the grape variety. 96
CAPACITÀ DI CEPPI INDIGENI DI SACCHAROMYCES CEREVISIAE DI RIDURRE IL CONTENUTO DI RAME DURANTE LA FERMENTAZIONE ALCOLICA 95
Selection of indigenous Saccharomyces cerevisiae strains as a tool to enhance the quality of “DOC Matera” wine 93
Response of wild S. cerevisiae to stresses determined by drying treatment 93
Conventional and Non-Conventional Yeasts in Beer Production 93
Application of molecular techniques to fingerprint Saccharomyces cerevisiae strains. 85
Comparative study of Saccharomyces cerevisiae wine strains to identify potential marker genes correlated to desiccation stress tolerance 84
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
BIODIVERSITÀ IN SACCHAROMYCES CEREVISIAE COME STRUMENTO DI SELEZIONE DI COLTURE STARTER INDIGENE PER LA VALORIZZAZIONE DEL VINO “DOC MATERA” 70
Isolation and identification of yeast microflora for the control of spontaneous fermentation. 68
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
Caratterizzazione enzimatica di lieviti vinari come strumento per la rintracciabilità di ceppo in fermentazione. 64
Diversità genetica e tecnologica per la selezione di ceppi starter da utilizzare in fermentazione guidata di specifiche varietà d’uva. 63
Selected Indigenous Saccharomyces cerevisiae Strains as Profitable Strategy to Preserve Typical Traits of Primitivo Wine 62
Yeast population of old vineyards in “Cinque Terre” area in Italy: preliminary results of species evolution and dominant phenotypes for some technological traits. 60
The genetic polymorphism in Saccharomyces cerevisiae wild strains is correlated to their isolation area: the case of Nero d'Avola 57
Genetic variability of Saccharomyces cerevisiae strains isolated from grapes collected high slope vineyards 51
Performance at cellar level of selected autochthonous and commercial Saccharomyces cerevisiae strains during fermentation of “Primitivo di Matera” grape variety 49
Impronta ceppo-specifica di lieviti vinari mediante analisi RAPD-PCR. 46
Tracciabilità del lievito starter inoculato. 45
Totale 3.624
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Categoria #
all - tutte 12.368
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 12.368
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/201999 0 0 0 0 0 0 0 0 0 0 62 37
2019/2020898 136 49 48 156 45 102 59 95 44 75 82 7
2020/2021689 53 51 42 72 24 81 26 42 14 58 57 169
2021/2022312 12 47 54 12 11 5 11 24 26 3 29 78
2022/2023440 58 3 1 46 68 68 0 43 111 7 24 11
2023/2024164 23 8 16 3 27 37 6 5 39 0 0 0
Totale 3.624