IRIS
SIDARI, Rossana
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
NA - Nord America 3.381
AS - Asia 1.920
EU - Europa 812
SA - Sud America 799
AF - Africa 51
OC - Oceania 9
Continente sconosciuto - Info sul continente non disponibili 7
Totale 6.979
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 3.292
SG - Singapore 819
BR - Brasile 674
CN - Cina 422
VN - Vietnam 258
IT - Italia 249
HK - Hong Kong 173
DE - Germania 128
FI - Finlandia 111
GB - Regno Unito 52
SE - Svezia 45
AR - Argentina 43
CA - Canada 43
LT - Lituania 42
KR - Corea 41
IN - India 39
JP - Giappone 30
MX - Messico 30
RU - Federazione Russa 29
ID - Indonesia 28
EC - Ecuador 27
BD - Bangladesh 26
PL - Polonia 22
BE - Belgio 20
ZA - Sudafrica 17
FR - Francia 16
UA - Ucraina 15
CO - Colombia 14
PY - Paraguay 13
TR - Turchia 13
RO - Romania 11
CL - Cile 10
IQ - Iraq 10
MA - Marocco 10
NL - Olanda 10
PE - Perù 10
AT - Austria 9
ES - Italia 9
IR - Iran 9
AU - Australia 8
CH - Svizzera 7
UZ - Uzbekistan 7
EG - Egitto 6
EU - Europa 6
IL - Israele 6
TN - Tunisia 6
AE - Emirati Arabi Uniti 5
CZ - Repubblica Ceca 5
AZ - Azerbaigian 4
DK - Danimarca 4
KE - Kenya 4
LB - Libano 4
MY - Malesia 4
SK - Slovacchia (Repubblica Slovacca) 4
UY - Uruguay 4
IE - Irlanda 3
JM - Giamaica 3
PK - Pakistan 3
PT - Portogallo 3
SA - Arabia Saudita 3
AO - Angola 2
BG - Bulgaria 2
BY - Bielorussia 2
DO - Repubblica Dominicana 2
EE - Estonia 2
GR - Grecia 2
GT - Guatemala 2
HN - Honduras 2
HR - Croazia 2
HU - Ungheria 2
PA - Panama 2
RS - Serbia 2
TH - Thailandia 2
TW - Taiwan 2
VE - Venezuela 2
AM - Armenia 1
BO - Bolivia 1
BW - Botswana 1
CR - Costa Rica 1
DM - Dominica 1
DZ - Algeria 1
ET - Etiopia 1
GD - Grenada 1
GE - Georgia 1
GM - Gambi 1
IM - Isola di Man 1
JO - Giordania 1
KG - Kirghizistan 1
KH - Cambogia 1
KW - Kuwait 1
KZ - Kazakistan 1
LA - Repubblica Popolare Democratica del Laos 1
LU - Lussemburgo 1
LV - Lettonia 1
LY - Libia 1
MT - Malta 1
NG - Nigeria 1
NP - Nepal 1
NZ - Nuova Zelanda 1
PH - Filippine 1
Totale 6.973
Salva come PNG Salva come JPEG
Città #
Dallas 862
Chandler 422
Singapore 384
Ashburn 184
Hong Kong 173
Beijing 166
Santa Clara 137
Boardman 133
New York 126
San Mateo 116
Helsinki 104
Shanghai 93
Lawrence 91
Princeton 91
Wilmington 86
Ho Chi Minh City 84
Brasília 83
Reggio Calabria 60
São Paulo 60
The Dalles 45
Hanoi 43
Dong Ket 39
Los Angeles 39
Ann Arbor 38
Des Moines 38
Council Bluffs 35
Marina Di Gioiosa Jonica 32
Tokyo 30
Columbus 29
Warsaw 19
Brussels 18
Norwalk 18
Rio de Janeiro 18
Falls Church 15
Toronto 15
Gelsenkirchen 14
Atlanta 13
Denver 12
Jakarta 12
Mexico City 12
Seattle 12
Belo Horizonte 11
Munich 11
Poplar 11
Brooklyn 10
Chennai 10
London 10
Orem 10
Campinas 9
Frankfurt am Main 9
Manchester 9
Pittsburgh 9
Quito 9
Salvador 9
San Francisco 9
Stockholm 9
Amsterdam 8
Houston 8
Hải Dương 8
Montreal 8
Redwood City 8
Curitiba 7
Guayaquil 7
Johannesburg 7
Milan 7
Paris 7
Recife 7
Seoul 7
Turku 7
Biên Hòa 6
Boston 6
Catania 6
Chicago 6
Goiânia 6
Guarulhos 6
Haiphong 6
Lamezia Terme 6
Leawood 6
Lima 6
Porto Alegre 6
Santo André 6
Tashkent 6
Uberlândia 6
Zurich 6
Andover 5
Asunción 5
Baghdad 5
Cedar Knolls 5
Edinburgh 5
Guangzhou 5
Gunzenhausen 5
Manaus 5
Moscow 5
New Delhi 5
Phoenix 5
Querétaro 5
St Petersburg 5
São José dos Campos 5
Vienna 5
Winnipeg 5
Totale 4.412
Salva come PNG Salva come JPEG
Nome #
Conversion of oleuropein to hydroxytyrosol by lactic acid bacteria fermentation of olive leaves in water solution with reduced glucose content 226
Encapsulation of Fresh Spirulina Biomass in Alginate Spheres for Yogurt Fortification 201
Assessment of color adsorption by yeast using grape skin agar and impact on red wine color 147
Isolation and selection of cellulose-chitosan degrading bacteria to speed up the mineralization of bio-based mulch films 135
A Comprehensive Overview on Microalgal-Fortified/Based Food and Beverages. 123
Effect of brine composition on yeast biota associated with naturally fermented Nocellara messinese table olives. 117
A green method to treat exhausted fire-extinguishing powders for reuse as agricultural fertilizer 117
Nutrient depletion modifies cell wall adsorption activity of wine yeast 111
Lactic acid bacteria isolated from traditional Italian dairy products: activity against Listeria monocytogenes and modelling of microbial competition in soft cheese 111
New approach to extend shelf life of Mozzarella cheese using antimicrobial microbes 105
Comparing different schemes of agricultural wastewater lagooning: depuration performance and microbiological characteristics 105
Depuration in aerated ponds of citrus processing wastewater with a high concentration of essential oils 102
Improvement of semi-continuous anaerobic digestion of pre-treated orange peel waste by the combined use of zero valent iron and granular activated carbon 101
Alcoholic fermentation of bergamot juice does not modify its anticholesterolemic compounds 101
Vinegar production to valorise Citrus bergamia by-products. 96
Clonal selection of wine yeasts with differential adsorption activities towards phenolics and ochratoxin A 93
Evaluation of natural mixed micro-algal blooms as potential feedstock for biodiesel production. 91
Sourdoughs as a source of lactic acid bacteria and yeasts with technological characteristics useful for improved bakery products 90
Chapter 7. Safety and healthiness enhancement of red wines by selected microbial starters 88
Antagonistic activity against foodborne-pathogens of lactic acid bacteria from Calabrian raw milk cheeses 88
Emerging Trends in Allelopathy: A Genetic Perspective for Sustainable Agriculture 85
Selection of Saccharomyces sensu stricto for mead production 84
Check of the grape pigment adsorption in three generations of yeasts 84
Check of the grape pigment adsorption in three generation of yeasts. 83
Aceti a base di succo di bergamotto 81
A green method to treat exhausted fire-extinguishing powders for reuse as agricultural fertilizer 79
Biofilm formation as character to select wine Saccharomyces cerevisiae strains. 79
Integral valorization of orange peel waste through optimized ensiling: Lactic acid and bioethanol production 79
Selected yeasts to enhance phenolic content and quality in red wine from low pigmented grapes 76
Check of four generations of Saccharomyces cerevisiae for adsorption activity during winemaking 76
Physico-chemical and hygienic characteristics of the Calabrian raw milk cheese Caprino d’Aspromonte 76
Screening for yeasts able to hydrolyse arbutin in the presence of glucose or ethanol 74
Yeasts and lactic acid bacteria consortia associated with orange peel waste 74
Wild Saccharomyces cerevisiae strains display biofilm-like morphology in contact with polyphenols from grapes and wine 73
Test of four generations of Saccharomyces cerevisiae concerning their effect on antioxidant phenolic compounds in wine 73
Selection of Wine Saccharomyces cerevisiae Strains and Their Screening for the Adsorption Activity of Pigments, Phenolics and Ochratoxin A 73
Selection of autochthonous yeasts for wine production 72
Impact of Different Storage Methods on Bioactive Compounds in Arthrospira platensis Biomass 71
Effect of fermentation on total phenolic content and antioxidant activity of sourdough from Calabria (Italy) 71
Innovative analytical protocol to pre-select lactic acid bacteria able to control table olive production. 70
Focusing on drawback in micromanipulate yeast of Hanseniaspora spp. for improvement of technological traits. 70
Clonal selection of wine starter for opposite adsorption activity of phenolics and ochratoxin A during winemaking 69
Wine colour adsorption phenotype: an inheritable quantitative trait loci of yeasts 69
Test of four generations of Saccharomyces cerevisiae concerning their effect on antioxidant phenolic compounds in wine. 68
Cultivable microbial ecology and aromatic profile of “mothers” for Vino cotto wine production 68
Wine starter selection for adsorption activity to control colour of Slovakian wines 67
Genetic improvement for technological traits of non-Saccharomyces wine yeasts 67
Protective effect of vegetal extracts against acidic and alcoholic stress in wine yeasts 67
A simple and rapid method for separation and isolation of marine algal species from naturally evolved populations. 66
Long-Term Preservation of Orange Peel Waste for the Production of Acids and Biogas 66
Viability of commercial wine yeasts during freezer storage in glycerol-based media 65
Preliminary study by molecular methods on lactic acid bacteria and yeasts of Calabrian sourdoughs 65
Effect of fermentation on total phenolic content and antioxidant activity of sourdough from Calabria (Italy) 65
Ochratoxin A adsorption phenotype: An inheritable yeast trait 65
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 65
New procedure to pre-select lactic acid bacteria able to control table-olive fermentation 65
New approach to extend shelf life of Mozzarella cheese using antimicrobial microbes 64
Technological characteristics of Calabrian acetic acid bacteria 64
Genetic Improvement of wine yeasts for opposite adsorption activity of phenolics and ochratoxin A during red winemaking 64
SELECTION OF SACCHAROMYCES SENSU STRICTU FOR MEAD PRODUCTION 63
Influence of (+)-catechin on biofilm growth of oenological Saccharomyces cerevisiae strains 63
Soil biodegradation of nutrients enriched cellulose- and chitosan-derived mulching films for sustainable horticulture 62
La selezione dei lieviti per il potenziamento della salubrità dei vini 62
Wine strain improvement strategies to enhance red wine safety based on parietal adsorption activity. 3. Selection of Spanish, Portuguese and Sicilian wine yeasts 62
Effects of co-fermentation with Lachancea thermotolerans or Metschnikowia pulcherrima on concentration of aroma compounds in Pinot Blanc wine 62
Evolution during wine aging of colour and tannin differences induced by wine starters 61
Persistence and effect of a multistrain starter culture on antioxidant and rheological properties of novel wheat sourdoughs and bread 61
Yeast to enhance wine safety and healthiness (intervento orale) 59
Viability of commercial wine yeasts during freezer storage in glycerol-based media 58
Test of four generations of Saccharomyces cerevisiae concerning their effect on antioxidant phenolic compounds in wine 56
Focusing on drawbacks in managing the complexity of micro-algal community 56
Miglioramento della salubrità dei vini mediante impiego di lieviti selezionati per la diversa attività adsorbente 56
Employment of Biodegradable, Short-Life Mulching Film on High-Density Cropping Lettuce in a Mediterranean Environment: Potentials and Prospects 55
Microbiota associated to fermented table olive of the cultivar Carolea assessed by molecular methods 55
Optimal use of Hanseniaspora peculiarities in winemaking (intervento orale) 55
Fermentation of must from black grapes: wine starter role in natural antioxidant power evolution 55
Wine strain improvement strategies to enhance red wine safety based on parietal adsorption activity. 2. Yeast selection from Campania and Calabria 55
Miglioramento della salubrità dei vini mediante impiego di lieviti selezionati per la diversa attività adsorbente 55
Nutrient depletion modifies celi wall adsorption activity of wine yeast. 55
Wine strain improvement strategies to enhance red wine safety based on parietal adsorption activity 54
Ochratoxin A adsorption phenotype: an inheritable yeast trait 54
Yeast biofilm-like behaviour in rich or poor media in the presence of polyphenols. 54
Interazione tra lieviti selezionati e costituenti polifenolici delle uve a bacca nera per il miglioramento della qualità dei vini (intervento orale) 53
Ochratoxin A adsorption phenotype: an inheritable yeast trait 51
Wine strain improvement strategies to enhance red wine safety based on parietal adsorption activity. 1. Two-step selection of Calabrian and Sicilian wine yeasts 51
Wine strain improvement strategies to enhance red wine safety based on parietal adsorption activity. 2. Yeast selection from Campania and Calabria 50
HPLC determination of phenolics adsorbed on yeasts 50
Methods for detecting enterohaemorrhagic Escherichia coli in food 50
Wine yeasts selection: Laboratory characterization and protocol review 50
Preliminary study by molecular methods on yeast population of differently fermented green table olives of the cultivar Nocellara messinese 49
Wine strain improvement strategies to enhance red wine safety based on parietal adsorption activity. 1. Two-step selection of Calabrian and Sicilian wine yeasts 49
Dual Role of Yeasts and Filamentous Fungi in Fermented Sausages 48
Viability of commercial wine yeasts during freezer storage in glycerol-based media 47
Optimal use of Hanseniaspora peculiarities in winemaking 47
Effect of pH and salinity on biofilm-like phenotypes of yeasts isolated from fermented olives 47
Evaluation of natural mixed micro-algal blooms as potential feedstock for biodiesel production 47
Grape pigment adsorption is an inheritable QTL of yeasts. 41
Test of four generations of Saccharomyces cerevisiae concerning their effect on antioxidant phenolic compounds in wine 38
Effect of nutrient depletion on parietal adsorption activity of Saccharomyces cerevisiae selected for winemaking (intervento orale) 38
Optimization of orange peel waste ensiling for sustainable anaerobic digestion 38
Totale 7.312
Salva come PNG Salva come JPEG
Categoria #
all - tutte 53.211
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 53.211
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021242 0 0 0 0 0 76 14 0 79 13 7 53
2021/2022535 3 13 124 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
2025/20262.840 144 538 893 851 293 121 0 0 0 0 0 0
Totale 7.358