IRIS
SIDARI, Rossana
 Distribuzione geografica
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Continente #
NA - Nord America 4.104
AS - Asia 2.593
EU - Europa 990
SA - Sud America 831
AF - Africa 66
OC - Oceania 9
Continente sconosciuto - Info sul continente non disponibili 7
Totale 8.600
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Nazione #
US - Stati Uniti d'America 3.990
SG - Singapore 1.164
BR - Brasile 695
CN - Cina 563
VN - Vietnam 285
IT - Italia 272
HK - Hong Kong 216
DE - Germania 134
FI - Finlandia 115
FR - Francia 109
GB - Regno Unito 74
IN - India 70
CA - Canada 49
AR - Argentina 46
SE - Svezia 46
BD - Bangladesh 45
KR - Corea 44
LT - Lituania 42
MX - Messico 42
JP - Giappone 35
ID - Indonesia 34
RU - Federazione Russa 32
EC - Ecuador 28
PL - Polonia 24
IQ - Iraq 21
ZA - Sudafrica 21
BE - Belgio 20
NL - Olanda 18
TR - Turchia 18
CO - Colombia 17
UA - Ucraina 16
PY - Paraguay 13
RO - Romania 13
CL - Cile 12
CZ - Repubblica Ceca 12
ES - Italia 11
PE - Perù 11
MA - Marocco 10
SA - Arabia Saudita 10
UZ - Uzbekistan 10
AT - Austria 9
IR - Iran 9
AU - Australia 8
EG - Egitto 8
PK - Pakistan 8
TN - Tunisia 8
CH - Svizzera 7
PH - Filippine 7
CR - Costa Rica 6
EU - Europa 6
IL - Israele 6
KE - Kenya 6
MY - Malesia 6
AE - Emirati Arabi Uniti 5
AZ - Azerbaigian 5
JM - Giamaica 5
LB - Libano 5
BY - Bielorussia 4
DK - Danimarca 4
IE - Irlanda 4
NP - Nepal 4
PT - Portogallo 4
SK - Slovacchia (Repubblica Slovacca) 4
TW - Taiwan 4
UY - Uruguay 4
AO - Angola 3
DZ - Algeria 3
KZ - Kazakistan 3
VE - Venezuela 3
BG - Bulgaria 2
DO - Repubblica Dominicana 2
EE - Estonia 2
ET - Etiopia 2
GR - Grecia 2
GT - Guatemala 2
HN - Honduras 2
HR - Croazia 2
HU - Ungheria 2
JO - Giordania 2
PA - Panama 2
RS - Serbia 2
TH - Thailandia 2
AM - Armenia 1
BO - Bolivia 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
LV - Lettonia 1
LY - Libia 1
MM - Myanmar 1
MN - Mongolia 1
Totale 8.589
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Città #
Dallas 866
Singapore 537
Chandler 422
San Jose 352
Ashburn 290
Hong Kong 211
Beijing 198
Santa Clara 167
Council Bluffs 147
Boardman 133
New York 127
San Mateo 116
Helsinki 108
Shanghai 95
Lauterbourg 91
Lawrence 91
Princeton 91
Ho Chi Minh City 89
Wilmington 86
Brasília 83
Reggio Calabria 61
São Paulo 61
Hanoi 51
The Dalles 46
Los Angeles 43
Dong Ket 39
Ann Arbor 38
Des Moines 38
Tokyo 33
Marina Di Gioiosa Jonica 32
Columbus 31
Chennai 21
Mexico City 20
Orem 20
Rio de Janeiro 20
Warsaw 20
Brussels 18
Norwalk 18
Toronto 18
Atlanta 16
Manchester 16
Falls Church 15
Amsterdam 14
Denver 14
Gelsenkirchen 14
Frankfurt am Main 13
Jakarta 13
Brooklyn 12
London 12
Seattle 12
Basingstoke 11
Belo Horizonte 11
Munich 11
Poplar 11
San Francisco 11
Baghdad 10
Pittsburgh 10
Stockholm 10
Campinas 9
Haiphong 9
Johannesburg 9
Mumbai 9
Quito 9
Salvador 9
Xi'an 9
Guayaquil 8
Houston 8
Hải Dương 8
Milan 8
Montreal 8
New Delhi 8
Redwood City 8
Tashkent 8
Biên Hòa 7
Boston 7
Chicago 7
Curitiba 7
Moscow 7
Paris 7
Porto Alegre 7
Recife 7
Seoul 7
Turku 7
České Budějovice 7
Bucharest 6
Cairo 6
Catania 6
Goiânia 6
Guarulhos 6
Hangzhou 6
Lamezia Terme 6
Leawood 6
Lima 6
Santo André 6
Uberlândia 6
Zurich 6
Andover 5
Asunción 5
Bologna 5
Cedar Knolls 5
Totale 5.460
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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 245
Encapsulation of Fresh Spirulina Biomass in Alginate Spheres for Yogurt Fortification 210
Assessment of color adsorption by yeast using grape skin agar and impact on red wine color 162
Isolation and selection of cellulose-chitosan degrading bacteria to speed up the mineralization of bio-based mulch films 159
A green method to treat exhausted fire-extinguishing powders for reuse as agricultural fertilizer 148
A Comprehensive Overview on Microalgal-Fortified/Based Food and Beverages. 143
Lactic acid bacteria isolated from traditional Italian dairy products: activity against Listeria monocytogenes and modelling of microbial competition in soft cheese 134
Effect of brine composition on yeast biota associated with naturally fermented Nocellara messinese table olives. 134
New approach to extend shelf life of Mozzarella cheese using antimicrobial microbes 127
Nutrient depletion modifies cell wall adsorption activity of wine yeast 126
Alcoholic fermentation of bergamot juice does not modify its anticholesterolemic compounds 118
Comparing different schemes of agricultural wastewater lagooning: depuration performance and microbiological characteristics 118
Improvement of semi-continuous anaerobic digestion of pre-treated orange peel waste by the combined use of zero valent iron and granular activated carbon 116
Depuration in aerated ponds of citrus processing wastewater with a high concentration of essential oils 113
Antagonistic activity against foodborne-pathogens of lactic acid bacteria from Calabrian raw milk cheeses 111
Sourdoughs as a source of lactic acid bacteria and yeasts with technological characteristics useful for improved bakery products 107
Chapter 7. Safety and healthiness enhancement of red wines by selected microbial starters 106
Vinegar production to valorise Citrus bergamia by-products. 104
Evaluation of natural mixed micro-algal blooms as potential feedstock for biodiesel production. 103
Wine starter selection for adsorption activity to control colour of Slovakian wines 101
Genetic improvement for technological traits of non-Saccharomyces wine yeasts 101
Selection of Wine Saccharomyces cerevisiae Strains and Their Screening for the Adsorption Activity of Pigments, Phenolics and Ochratoxin A 101
Clonal selection of wine yeasts with differential adsorption activities towards phenolics and ochratoxin A 101
A green method to treat exhausted fire-extinguishing powders for reuse as agricultural fertilizer 100
Emerging Trends in Allelopathy: A Genetic Perspective for Sustainable Agriculture 100
Effect of fermentation on total phenolic content and antioxidant activity of sourdough from Calabria (Italy) 99
Integral valorization of orange peel waste through optimized ensiling: Lactic acid and bioethanol production 99
Effect of fermentation on total phenolic content and antioxidant activity of sourdough from Calabria (Italy) 98
Aceti a base di succo di bergamotto 97
Soil biodegradation of nutrients enriched cellulose- and chitosan-derived mulching films for sustainable horticulture 96
Selected yeasts to enhance phenolic content and quality in red wine from low pigmented grapes 94
Selection of Saccharomyces sensu stricto for mead production 94
Cultivable microbial ecology and aromatic profile of “mothers” for Vino cotto wine production 94
Yeasts and lactic acid bacteria consortia associated with orange peel waste 93
Preliminary study by molecular methods on lactic acid bacteria and yeasts of Calabrian sourdoughs 92
Physico-chemical and hygienic characteristics of the Calabrian raw milk cheese Caprino d’Aspromonte 92
Check of the grape pigment adsorption in three generation of yeasts. 91
Check of the grape pigment adsorption in three generations of yeasts 91
Screening for yeasts able to hydrolyse arbutin in the presence of glucose or ethanol 90
Check of four generations of Saccharomyces cerevisiae for adsorption activity during winemaking 89
Wild Saccharomyces cerevisiae strains display biofilm-like morphology in contact with polyphenols from grapes and wine 87
Biofilm formation as character to select wine Saccharomyces cerevisiae strains. 87
Test of four generations of Saccharomyces cerevisiae concerning their effect on antioxidant phenolic compounds in wine 86
Selection of autochthonous yeasts for wine production 85
Innovative analytical protocol to pre-select lactic acid bacteria able to control table olive production. 85
Wine strain improvement strategies to enhance red wine safety based on parietal adsorption activity. 3. Selection of Spanish, Portuguese and Sicilian wine yeasts 85
Impact of Different Storage Methods on Bioactive Compounds in Arthrospira platensis Biomass 84
Focusing on drawback in micromanipulate yeast of Hanseniaspora spp. for improvement of technological traits. 84
New approach to extend shelf life of Mozzarella cheese using antimicrobial microbes 83
Yeast biofilm-like behaviour in rich or poor media in the presence of polyphenols. 83
A simple and rapid method for separation and isolation of marine algal species from naturally evolved populations. 82
Test of four generations of Saccharomyces cerevisiae concerning their effect on antioxidant phenolic compounds in wine. 82
Yeast to enhance wine safety and healthiness (intervento orale) 80
Clonal selection of wine starter for opposite adsorption activity of phenolics and ochratoxin A during winemaking 80
Influence of (+)-catechin on biofilm growth of oenological Saccharomyces cerevisiae strains 79
Effect of pH and salinity on biofilm-like phenotypes of yeasts isolated from fermented olives 79
Wine colour adsorption phenotype: an inheritable quantitative trait loci of yeasts 79
New procedure to pre-select lactic acid bacteria able to control table-olive fermentation 79
Technological characteristics of Calabrian acetic acid bacteria 78
Viability of commercial wine yeasts during freezer storage in glycerol-based media 77
SELECTION OF SACCHAROMYCES SENSU STRICTU FOR MEAD PRODUCTION 77
Fermentation of must from black grapes: wine starter role in natural antioxidant power evolution 77
Protective effect of vegetal extracts against acidic and alcoholic stress in wine yeasts 77
Long-Term Preservation of Orange Peel Waste for the Production of Acids and Biogas 77
Employment of Biodegradable, Short-Life Mulching Film on High-Density Cropping Lettuce in a Mediterranean Environment: Potentials and Prospects 76
Ochratoxin A adsorption phenotype: An inheritable yeast trait 76
Genetic Improvement of wine yeasts for opposite adsorption activity of phenolics and ochratoxin A during red winemaking 76
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 75
La selezione dei lieviti per il potenziamento della salubrità dei vini 74
Persistence and effect of a multistrain starter culture on antioxidant and rheological properties of novel wheat sourdoughs and bread 74
Optimal use of Hanseniaspora peculiarities in winemaking (intervento orale) 73
Effects of co-fermentation with Lachancea thermotolerans or Metschnikowia pulcherrima on concentration of aroma compounds in Pinot Blanc wine 73
Evolution during wine aging of colour and tannin differences induced by wine starters 71
Focusing on drawbacks in managing the complexity of micro-algal community 71
Dual Role of Yeasts and Filamentous Fungi in Fermented Sausages 70
Nutrient depletion modifies celi wall adsorption activity of wine yeast. 70
Wine strain improvement strategies to enhance red wine safety based on parietal adsorption activity 68
Wine strain improvement strategies to enhance red wine safety based on parietal adsorption activity. 2. Yeast selection from Campania and Calabria 68
Wine strain improvement strategies to enhance red wine safety based on parietal adsorption activity. 1. Two-step selection of Calabrian and Sicilian wine yeasts 68
Viability of commercial wine yeasts during freezer storage in glycerol-based media 67
Microbiota associated to fermented table olive of the cultivar Carolea assessed by molecular methods 66
Preliminary study by molecular methods on yeast population of differently fermented green table olives of the cultivar Nocellara messinese 65
Ochratoxin A adsorption phenotype: an inheritable yeast trait 65
Miglioramento della salubrità dei vini mediante impiego di lieviti selezionati per la diversa attività adsorbente 65
Ochratoxin A adsorption phenotype: an inheritable yeast trait 64
Test of four generations of Saccharomyces cerevisiae concerning their effect on antioxidant phenolic compounds in wine 63
Wine strain improvement strategies to enhance red wine safety based on parietal adsorption activity. 2. Yeast selection from Campania and Calabria 62
Miglioramento della salubrità dei vini mediante impiego di lieviti selezionati per la diversa attività adsorbente 62
Wine strain improvement strategies to enhance red wine safety based on parietal adsorption activity. 1. Two-step selection of Calabrian and Sicilian wine yeasts 61
Interazione tra lieviti selezionati e costituenti polifenolici delle uve a bacca nera per il miglioramento della qualità dei vini (intervento orale) 61
Methods for detecting enterohaemorrhagic Escherichia coli in food 60
Effect of nutrient depletion on parietal adsorption activity of Saccharomyces cerevisiae selected for winemaking (intervento orale) 58
Optimal use of Hanseniaspora peculiarities in winemaking 57
Evaluation of natural mixed micro-algal blooms as potential feedstock for biodiesel production 56
HPLC determination of phenolics adsorbed on yeasts 56
Viability of commercial wine yeasts during freezer storage in glycerol-based media 55
Wine yeasts selection: Laboratory characterization and protocol review 55
Test of four generations of Saccharomyces cerevisiae concerning their effect on antioxidant phenolic compounds in wine 52
Optimization of orange peel waste ensiling for sustainable anaerobic digestion 51
Grape pigment adsorption is an inheritable QTL of yeasts. 49
Totale 8.882
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Categoria #
all - tutte 58.360
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 58.360
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/202153 0 0 0 0 0 0 0 0 0 0 0 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
2025/20264.462 144 538 893 851 293 247 416 214 275 276 198 117
Totale 8.980