IRIS
SIDARI, Rossana
 Distribuzione geografica
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Continente #
NA - Nord America 4.724
AS - Asia 2.716
EU - Europa 1.039
SA - Sud America 846
Continente sconosciuto - Info sul continente non disponibili 387
AF - Africa 67
OC - Oceania 9
Totale 9.788
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Nazione #
US - Stati Uniti d'America 4.578
SG - Singapore 1.178
BR - Brasile 704
CN - Cina 629
IT - Italia 295
VN - Vietnam 291
HK - Hong Kong 224
DE - Germania 137
FI - Finlandia 115
FR - Francia 114
GB - Regno Unito 78
IN - India 70
CA - Canada 56
BD - Bangladesh 53
AR - Argentina 46
MX - Messico 46
SE - Svezia 46
KR - Corea 44
LT - Lituania 42
ID - Indonesia 37
JP - Giappone 35
RU - Federazione Russa 32
EC - Ecuador 29
PL - Polonia 24
BE - Belgio 22
IQ - Iraq 21
ZA - Sudafrica 21
CO - Colombia 20
NL - Olanda 19
TR - Turchia 18
UA - Ucraina 16
ES - Italia 15
RO - Romania 14
CL - Cile 13
PY - Paraguay 13
CZ - Repubblica Ceca 12
MY - Malesia 12
SA - Arabia Saudita 12
PE - Perù 11
CR - Costa Rica 10
MA - Marocco 10
UZ - Uzbekistan 10
AT - Austria 9
IR - Iran 9
AU - Australia 8
CH - Svizzera 8
EG - Egitto 8
PK - Pakistan 8
SV - El Salvador 8
TN - Tunisia 8
AE - Emirati Arabi Uniti 7
IL - Israele 7
NP - Nepal 7
PH - Filippine 7
EU - Europa 6
GT - Guatemala 6
JM - Giamaica 6
KE - Kenya 6
PT - Portogallo 6
AZ - Azerbaigian 5
IE - Irlanda 5
LB - Libano 5
TH - Thailandia 5
BY - Bielorussia 4
DK - Danimarca 4
KZ - Kazakistan 4
SK - Slovacchia (Repubblica Slovacca) 4
TW - Taiwan 4
UY - Uruguay 4
VE - Venezuela 4
AO - Angola 3
DZ - Algeria 3
HN - Honduras 3
HU - Ungheria 3
BG - Bulgaria 2
DO - Repubblica Dominicana 2
EE - Estonia 2
ET - Etiopia 2
GR - Grecia 2
HR - Croazia 2
JO - Giordania 2
PA - Panama 2
RS - Serbia 2
AL - Albania 1
AM - Armenia 1
BB - Barbados 1
BO - Bolivia 1
BS - Bahamas 1
BW - Botswana 1
DM - Dominica 1
GA - Gabon 1
GD - Grenada 1
GE - Georgia 1
GM - Gambi 1
IM - Isola di Man 1
KG - Kirghizistan 1
KH - Cambogia 1
KW - Kuwait 1
LA - Repubblica Popolare Democratica del Laos 1
LU - Lussemburgo 1
Totale 9.391
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Città #
Dallas 868
Singapore 548
Chandler 422
Council Bluffs 382
San Jose 354
Ashburn 345
Hong Kong 216
Beijing 206
Santa Clara 198
Columbus 136
Boardman 135
New York 130
San Mateo 116
Helsinki 108
Shanghai 99
Lawrence 92
Princeton 92
Ho Chi Minh City 91
Lauterbourg 91
Wilmington 86
Brasília 85
Reggio Calabria 61
São Paulo 61
Hanoi 53
Los Angeles 48
The Dalles 46
Des Moines 39
Dong Ket 39
Ann Arbor 38
Tokyo 33
Marina Di Gioiosa Jonica 32
Chennai 21
Mexico City 21
Rio de Janeiro 21
Orem 20
Toronto 20
Warsaw 20
Atlanta 19
Brussels 19
Phoenix 19
Norwalk 18
Denver 16
Manchester 16
Falls Church 15
Amsterdam 14
Gelsenkirchen 14
Milan 14
Brooklyn 13
Frankfurt am Main 13
Jakarta 13
London 12
Seattle 12
Basingstoke 11
Belo Horizonte 11
Houston 11
Munich 11
Poplar 11
San Francisco 11
Baghdad 10
Chicago 10
Pittsburgh 10
Stockholm 10
Campinas 9
Guayaquil 9
Haiphong 9
Johannesburg 9
Montreal 9
Mumbai 9
Quito 9
Salvador 9
San José 9
Xi'an 9
Hải Dương 8
New Delhi 8
Philadelphia 8
Redwood City 8
Rome 8
Tashkent 8
Biên Hòa 7
Boston 7
Curitiba 7
Hangzhou 7
Moscow 7
Palermo 7
Paris 7
Porto Alegre 7
Recife 7
San Salvador 7
Seoul 7
Turku 7
České Budějovice 7
Bucharest 6
Cairo 6
Catania 6
Goiânia 6
Guarulhos 6
Lamezia Terme 6
Leawood 6
Lima 6
Santo André 6
Totale 5.989
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Nome #
Conversion of oleuropein to hydroxytyrosol by lactic acid bacteria fermentation of olive leaves in water solution with reduced glucose content 258
Encapsulation of Fresh Spirulina Biomass in Alginate Spheres for Yogurt Fortification 217
Isolation and selection of cellulose-chitosan degrading bacteria to speed up the mineralization of bio-based mulch films 177
Assessment of color adsorption by yeast using grape skin agar and impact on red wine color 174
A green method to treat exhausted fire-extinguishing powders for reuse as agricultural fertilizer 155
A Comprehensive Overview on Microalgal-Fortified/Based Food and Beverages. 152
Effect of brine composition on yeast biota associated with naturally fermented Nocellara messinese table olives. 146
New approach to extend shelf life of Mozzarella cheese using antimicrobial microbes 142
Lactic acid bacteria isolated from traditional Italian dairy products: activity against Listeria monocytogenes and modelling of microbial competition in soft cheese 140
Nutrient depletion modifies cell wall adsorption activity of wine yeast 137
Comparing different schemes of agricultural wastewater lagooning: depuration performance and microbiological characteristics 128
Improvement of semi-continuous anaerobic digestion of pre-treated orange peel waste by the combined use of zero valent iron and granular activated carbon 124
Depuration in aerated ponds of citrus processing wastewater with a high concentration of essential oils 121
Alcoholic fermentation of bergamot juice does not modify its anticholesterolemic compounds 121
Soil biodegradation of nutrients enriched cellulose- and chitosan-derived mulching films for sustainable horticulture 114
Sourdoughs as a source of lactic acid bacteria and yeasts with technological characteristics useful for improved bakery products 114
Genetic improvement for technological traits of non-Saccharomyces wine yeasts 113
Antagonistic activity against foodborne-pathogens of lactic acid bacteria from Calabrian raw milk cheeses 113
A green method to treat exhausted fire-extinguishing powders for reuse as agricultural fertilizer 112
Emerging Trends in Allelopathy: A Genetic Perspective for Sustainable Agriculture 111
Chapter 7. Safety and healthiness enhancement of red wines by selected microbial starters 111
Effect of fermentation on total phenolic content and antioxidant activity of sourdough from Calabria (Italy) 111
Vinegar production to valorise Citrus bergamia by-products. 109
Effect of fermentation on total phenolic content and antioxidant activity of sourdough from Calabria (Italy) 107
Evaluation of natural mixed micro-algal blooms as potential feedstock for biodiesel production. 107
Yeasts and lactic acid bacteria consortia associated with orange peel waste 106
Selection of Saccharomyces sensu stricto for mead production 105
Selection of Wine Saccharomyces cerevisiae Strains and Their Screening for the Adsorption Activity of Pigments, Phenolics and Ochratoxin A 105
Clonal selection of wine yeasts with differential adsorption activities towards phenolics and ochratoxin A 105
Selected yeasts to enhance phenolic content and quality in red wine from low pigmented grapes 104
Wine starter selection for adsorption activity to control colour of Slovakian wines 104
Preliminary study by molecular methods on lactic acid bacteria and yeasts of Calabrian sourdoughs 103
Aceti a base di succo di bergamotto 102
Integral valorization of orange peel waste through optimized ensiling: Lactic acid and bioethanol production 102
Screening for yeasts able to hydrolyse arbutin in the presence of glucose or ethanol 101
Cultivable microbial ecology and aromatic profile of “mothers” for Vino cotto wine production 101
Physico-chemical and hygienic characteristics of the Calabrian raw milk cheese Caprino d’Aspromonte 99
Check of the grape pigment adsorption in three generations of yeasts 99
Check of the grape pigment adsorption in three generation of yeasts. 98
Selection of autochthonous yeasts for wine production 97
Test of four generations of Saccharomyces cerevisiae concerning their effect on antioxidant phenolic compounds in wine 96
Check of four generations of Saccharomyces cerevisiae for adsorption activity during winemaking 96
Impact of Different Storage Methods on Bioactive Compounds in Arthrospira platensis Biomass 95
New approach to extend shelf life of Mozzarella cheese using antimicrobial microbes 95
Innovative analytical protocol to pre-select lactic acid bacteria able to control table olive production. 95
Yeast biofilm-like behaviour in rich or poor media in the presence of polyphenols. 95
Focusing on drawback in micromanipulate yeast of Hanseniaspora spp. for improvement of technological traits. 95
Wild Saccharomyces cerevisiae strains display biofilm-like morphology in contact with polyphenols from grapes and wine 94
Wine strain improvement strategies to enhance red wine safety based on parietal adsorption activity. 3. Selection of Spanish, Portuguese and Sicilian wine yeasts 94
Influence of (+)-catechin on biofilm growth of oenological Saccharomyces cerevisiae strains 91
Effect of pH and salinity on biofilm-like phenotypes of yeasts isolated from fermented olives 90
Employment of Biodegradable, Short-Life Mulching Film on High-Density Cropping Lettuce in a Mediterranean Environment: Potentials and Prospects 89
Biofilm formation as character to select wine Saccharomyces cerevisiae strains. 89
A simple and rapid method for separation and isolation of marine algal species from naturally evolved populations. 88
Test of four generations of Saccharomyces cerevisiae concerning their effect on antioxidant phenolic compounds in wine. 88
Fermentation of must from black grapes: wine starter role in natural antioxidant power evolution 87
Ochratoxin A adsorption phenotype: An inheritable yeast trait 87
Persistence and effect of a multistrain starter culture on antioxidant and rheological properties of novel wheat sourdoughs and bread 87
Viability of commercial wine yeasts during freezer storage in glycerol-based media 86
Wine colour adsorption phenotype: an inheritable quantitative trait loci of yeasts 86
SELECTION OF SACCHAROMYCES SENSU STRICTU FOR MEAD PRODUCTION 85
Yeast to enhance wine safety and healthiness (intervento orale) 85
Clonal selection of wine starter for opposite adsorption activity of phenolics and ochratoxin A during winemaking 85
Long-Term Preservation of Orange Peel Waste for the Production of Acids and Biogas 83
Protective effect of vegetal extracts against acidic and alcoholic stress in wine yeasts 82
Focusing on drawbacks in managing the complexity of micro-algal community 82
Study of the inheritability of the yeast trait “interaction with natural antioxidant activity of red wine” in four generations of Saccharomyces cerevisiae and its enhancing by spore clone selection and hybridization 82
New procedure to pre-select lactic acid bacteria able to control table-olive fermentation 82
Dual Role of Yeasts and Filamentous Fungi in Fermented Sausages 81
Technological characteristics of Calabrian acetic acid bacteria 80
Genetic Improvement of wine yeasts for opposite adsorption activity of phenolics and ochratoxin A during red winemaking 80
La selezione dei lieviti per il potenziamento della salubrità dei vini 79
Nutrient depletion modifies celi wall adsorption activity of wine yeast. 79
Effects of co-fermentation with Lachancea thermotolerans or Metschnikowia pulcherrima on concentration of aroma compounds in Pinot Blanc wine 79
Preliminary study by molecular methods on yeast population of differently fermented green table olives of the cultivar Nocellara messinese 78
Optimal use of Hanseniaspora peculiarities in winemaking (intervento orale) 77
Wine strain improvement strategies to enhance red wine safety based on parietal adsorption activity 74
Wine strain improvement strategies to enhance red wine safety based on parietal adsorption activity. 1. Two-step selection of Calabrian and Sicilian wine yeasts 74
Evolution during wine aging of colour and tannin differences induced by wine starters 73
Viability of commercial wine yeasts during freezer storage in glycerol-based media 72
Wine strain improvement strategies to enhance red wine safety based on parietal adsorption activity. 2. Yeast selection from Campania and Calabria 72
Wine yeasts selection: Laboratory characterization and protocol review 72
Microbiota associated to fermented table olive of the cultivar Carolea assessed by molecular methods 71
Miglioramento della salubrità dei vini mediante impiego di lieviti selezionati per la diversa attività adsorbente 70
Miglioramento della salubrità dei vini mediante impiego di lieviti selezionati per la diversa attività adsorbente 69
Wine strain improvement strategies to enhance red wine safety based on parietal adsorption activity. 2. Yeast selection from Campania and Calabria 68
Ochratoxin A adsorption phenotype: an inheritable yeast trait 68
Interazione tra lieviti selezionati e costituenti polifenolici delle uve a bacca nera per il miglioramento della qualità dei vini (intervento orale) 68
Ochratoxin A adsorption phenotype: an inheritable yeast trait 67
Effect of nutrient depletion on parietal adsorption activity of Saccharomyces cerevisiae selected for winemaking (intervento orale) 67
Test of four generations of Saccharomyces cerevisiae concerning their effect on antioxidant phenolic compounds in wine 66
Methods for detecting enterohaemorrhagic Escherichia coli in food 66
Wine strain improvement strategies to enhance red wine safety based on parietal adsorption activity. 1. Two-step selection of Calabrian and Sicilian wine yeasts 64
Optimization of orange peel waste ensiling for sustainable anaerobic digestion 64
HPLC determination of phenolics adsorbed on yeasts 63
Viability of commercial wine yeasts during freezer storage in glycerol-based media 60
Optimal use of Hanseniaspora peculiarities in winemaking 60
Evaluation of natural mixed micro-algal blooms as potential feedstock for biodiesel production 59
Grape pigment adsorption is an inheritable QTL of yeasts. 57
Test of four generations of Saccharomyces cerevisiae concerning their effect on antioxidant phenolic compounds in wine 55
Totale 9.666
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Categoria #
all - tutte 63.052
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 63.052
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022519 0 0 124 34 16 15 79 64 30 12 48 97
2022/20231.010 185 54 19 142 110 159 2 104 159 14 54 8
2023/2024792 37 54 87 19 55 178 26 48 37 55 118 78
2024/20251.576 57 56 181 42 303 130 151 149 190 109 89 119
2025/20264.607 144 538 893 851 293 247 416 214 275 276 198 262
2026/2027663 120 333 210 0 0 0 0 0 0 0 0 0
Totale 9.788