IRIS
SIDARI, Rossana
 Distribuzione geografica
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Continente #
NA - Nord America 4.232
AS - Asia 2.680
EU - Europa 1.005
SA - Sud America 837
AF - Africa 66
OC - Oceania 9
Continente sconosciuto - Info sul continente non disponibili 7
Totale 8.836
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Nazione #
US - Stati Uniti d'America 4.098
SG - Singapore 1.168
BR - Brasile 699
CN - Cina 620
VN - Vietnam 290
IT - Italia 276
HK - Hong Kong 220
DE - Germania 134
FI - Finlandia 115
FR - Francia 112
GB - Regno Unito 74
IN - India 70
CA - Canada 53
BD - Bangladesh 47
AR - Argentina 46
SE - Svezia 46
KR - Corea 44
LT - Lituania 42
MX - Messico 42
ID - Indonesia 36
JP - Giappone 35
RU - Federazione Russa 32
EC - Ecuador 29
PL - Polonia 24
IQ - Iraq 21
ZA - Sudafrica 21
BE - Belgio 20
NL - Olanda 18
TR - Turchia 18
CO - Colombia 17
UA - Ucraina 16
RO - Romania 14
PY - Paraguay 13
CL - Cile 12
CZ - Repubblica Ceca 12
ES - Italia 12
MY - Malesia 11
PE - Perù 11
SA - Arabia Saudita 11
MA - Marocco 10
UZ - Uzbekistan 10
AT - Austria 9
CR - Costa Rica 9
IR - Iran 9
AU - Australia 8
CH - Svizzera 8
EG - Egitto 8
PK - Pakistan 8
TN - Tunisia 8
AE - Emirati Arabi Uniti 7
NP - Nepal 7
PH - Filippine 7
EU - Europa 6
IL - Israele 6
JM - Giamaica 6
KE - Kenya 6
PT - Portogallo 6
SV - El Salvador 6
AZ - Azerbaigian 5
IE - Irlanda 5
LB - Libano 5
BY - Bielorussia 4
DK - Danimarca 4
GT - Guatemala 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
TH - Thailandia 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 8.820
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Città #
Dallas 867
Singapore 539
Chandler 422
San Jose 352
Ashburn 303
Hong Kong 212
Beijing 200
Santa Clara 184
Council Bluffs 147
Boardman 135
New York 127
San Mateo 116
Helsinki 108
Shanghai 98
Lauterbourg 91
Lawrence 91
Princeton 91
Ho Chi Minh City 90
Wilmington 86
Brasília 83
Reggio Calabria 61
São Paulo 61
Hanoi 53
The Dalles 46
Los Angeles 43
Des Moines 39
Dong Ket 39
Ann Arbor 38
Tokyo 33
Columbus 32
Marina Di Gioiosa Jonica 32
Chennai 21
Mexico City 20
Orem 20
Rio de Janeiro 20
Toronto 20
Warsaw 20
Atlanta 19
Brussels 18
Norwalk 18
Manchester 16
Falls Church 15
Amsterdam 14
Denver 14
Gelsenkirchen 14
Brooklyn 13
Frankfurt am Main 13
Jakarta 13
London 12
Seattle 12
Basingstoke 11
Belo Horizonte 11
Munich 11
Poplar 11
San Francisco 11
Baghdad 10
Houston 10
Milan 10
Pittsburgh 10
Stockholm 10
Campinas 9
Chicago 9
Guayaquil 9
Haiphong 9
Johannesburg 9
Mumbai 9
Quito 9
Salvador 9
Xi'an 9
Hải Dương 8
Montreal 8
New Delhi 8
Philadelphia 8
Redwood City 8
San José 8
Tashkent 8
Biên Hòa 7
Boston 7
Curitiba 7
Hangzhou 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
Lamezia Terme 6
Leawood 6
Lima 6
Santo André 6
Uberlândia 6
Zurich 6
Andover 5
Asunción 5
Totale 5.526
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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 247
Encapsulation of Fresh Spirulina Biomass in Alginate Spheres for Yogurt Fortification 211
Assessment of color adsorption by yeast using grape skin agar and impact on red wine color 167
Isolation and selection of cellulose-chitosan degrading bacteria to speed up the mineralization of bio-based mulch films 164
A green method to treat exhausted fire-extinguishing powders for reuse as agricultural fertilizer 149
A Comprehensive Overview on Microalgal-Fortified/Based Food and Beverages. 144
Lactic acid bacteria isolated from traditional Italian dairy products: activity against Listeria monocytogenes and modelling of microbial competition in soft cheese 138
Effect of brine composition on yeast biota associated with naturally fermented Nocellara messinese table olives. 138
New approach to extend shelf life of Mozzarella cheese using antimicrobial microbes 130
Nutrient depletion modifies cell wall adsorption activity of wine yeast 128
Comparing different schemes of agricultural wastewater lagooning: depuration performance and microbiological characteristics 122
Alcoholic fermentation of bergamot juice does not modify its anticholesterolemic compounds 119
Improvement of semi-continuous anaerobic digestion of pre-treated orange peel waste by the combined use of zero valent iron and granular activated carbon 118
Depuration in aerated ponds of citrus processing wastewater with a high concentration of essential oils 115
Antagonistic activity against foodborne-pathogens of lactic acid bacteria from Calabrian raw milk cheeses 111
Chapter 7. Safety and healthiness enhancement of red wines by selected microbial starters 108
Sourdoughs as a source of lactic acid bacteria and yeasts with technological characteristics useful for improved bakery products 107
Genetic improvement for technological traits of non-Saccharomyces wine yeasts 105
Vinegar production to valorise Citrus bergamia by-products. 105
A green method to treat exhausted fire-extinguishing powders for reuse as agricultural fertilizer 104
Soil biodegradation of nutrients enriched cellulose- and chitosan-derived mulching films for sustainable horticulture 104
Effect of fermentation on total phenolic content and antioxidant activity of sourdough from Calabria (Italy) 104
Evaluation of natural mixed micro-algal blooms as potential feedstock for biodiesel production. 104
Selection of Wine Saccharomyces cerevisiae Strains and Their Screening for the Adsorption Activity of Pigments, Phenolics and Ochratoxin A 104
Clonal selection of wine yeasts with differential adsorption activities towards phenolics and ochratoxin A 103
Emerging Trends in Allelopathy: A Genetic Perspective for Sustainable Agriculture 102
Wine starter selection for adsorption activity to control colour of Slovakian wines 102
Yeasts and lactic acid bacteria consortia associated with orange peel waste 101
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
Selected yeasts to enhance phenolic content and quality in red wine from low pigmented grapes 98
Selection of Saccharomyces sensu stricto for mead production 98
Aceti a base di succo di bergamotto 97
Cultivable microbial ecology and aromatic profile of “mothers” for Vino cotto wine production 95
Physico-chemical and hygienic characteristics of the Calabrian raw milk cheese Caprino d’Aspromonte 94
Preliminary study by molecular methods on lactic acid bacteria and yeasts of Calabrian sourdoughs 93
Screening for yeasts able to hydrolyse arbutin in the presence of glucose or ethanol 92
Check of the grape pigment adsorption in three generation of yeasts. 92
Check of the grape pigment adsorption in three generations of yeasts 92
Test of four generations of Saccharomyces cerevisiae concerning their effect on antioxidant phenolic compounds in wine 90
Wine strain improvement strategies to enhance red wine safety based on parietal adsorption activity. 3. Selection of Spanish, Portuguese and Sicilian wine yeasts 90
Yeast biofilm-like behaviour in rich or poor media in the presence of polyphenols. 90
Innovative analytical protocol to pre-select lactic acid bacteria able to control table olive production. 89
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 88
New approach to extend shelf life of Mozzarella cheese using antimicrobial microbes 88
Focusing on drawback in micromanipulate yeast of Hanseniaspora spp. for improvement of technological traits. 88
Impact of Different Storage Methods on Bioactive Compounds in Arthrospira platensis Biomass 87
Biofilm formation as character to select wine Saccharomyces cerevisiae strains. 87
Selection of autochthonous yeasts for wine production 87
Effect of pH and salinity on biofilm-like phenotypes of yeasts isolated from fermented olives 85
Test of four generations of Saccharomyces cerevisiae concerning their effect on antioxidant phenolic compounds in wine. 84
Wine colour adsorption phenotype: an inheritable quantitative trait loci of yeasts 83
A simple and rapid method for separation and isolation of marine algal species from naturally evolved populations. 82
Influence of (+)-catechin on biofilm growth of oenological Saccharomyces cerevisiae strains 82
Fermentation of must from black grapes: wine starter role in natural antioxidant power evolution 82
Employment of Biodegradable, Short-Life Mulching Film on High-Density Cropping Lettuce in a Mediterranean Environment: Potentials and Prospects 81
Ochratoxin A adsorption phenotype: An inheritable yeast trait 80
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
New procedure to pre-select lactic acid bacteria able to control table-olive fermentation 80
Persistence and effect of a multistrain starter culture on antioxidant and rheological properties of novel wheat sourdoughs and bread 79
Viability of commercial wine yeasts during freezer storage in glycerol-based media 78
SELECTION OF SACCHAROMYCES SENSU STRICTU FOR MEAD PRODUCTION 78
Protective effect of vegetal extracts against acidic and alcoholic stress in wine yeasts 78
Technological characteristics of Calabrian acetic acid bacteria 78
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 78
Long-Term Preservation of Orange Peel Waste for the Production of Acids and Biogas 78
Genetic Improvement of wine yeasts for opposite adsorption activity of phenolics and ochratoxin A during red winemaking 76
La selezione dei lieviti per il potenziamento della salubrità dei vini 75
Effects of co-fermentation with Lachancea thermotolerans or Metschnikowia pulcherrima on concentration of aroma compounds in Pinot Blanc wine 75
Optimal use of Hanseniaspora peculiarities in winemaking (intervento orale) 73
Focusing on drawbacks in managing the complexity of micro-algal community 73
Wine strain improvement strategies to enhance red wine safety based on parietal adsorption activity. 1. Two-step selection of Calabrian and Sicilian wine yeasts 72
Nutrient depletion modifies celi wall adsorption activity of wine yeast. 72
Dual Role of Yeasts and Filamentous Fungi in Fermented Sausages 71
Wine strain improvement strategies to enhance red wine safety based on parietal adsorption activity 71
Evolution during wine aging of colour and tannin differences induced by wine starters 71
Viability of commercial wine yeasts during freezer storage in glycerol-based media 70
Wine strain improvement strategies to enhance red wine safety based on parietal adsorption activity. 2. Yeast selection from Campania and Calabria 69
Microbiota associated to fermented table olive of the cultivar Carolea assessed by molecular methods 67
Preliminary study by molecular methods on yeast population of differently fermented green table olives of the cultivar Nocellara messinese 67
Miglioramento della salubrità dei vini mediante impiego di lieviti selezionati per la diversa attività adsorbente 67
Ochratoxin A adsorption phenotype: an inheritable yeast trait 66
Ochratoxin A adsorption phenotype: an inheritable yeast trait 65
Effect of nutrient depletion on parietal adsorption activity of Saccharomyces cerevisiae selected for winemaking (intervento orale) 65
Miglioramento della salubrità dei vini mediante impiego di lieviti selezionati per la diversa attività adsorbente 65
Test of four generations of Saccharomyces cerevisiae concerning their effect on antioxidant phenolic compounds in wine 64
Wine yeasts selection: Laboratory characterization and protocol review 64
Interazione tra lieviti selezionati e costituenti polifenolici delle uve a bacca nera per il miglioramento della qualità dei vini (intervento orale) 63
Wine strain improvement strategies to enhance red wine safety based on parietal adsorption activity. 2. Yeast selection from Campania and Calabria 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 62
Methods for detecting enterohaemorrhagic Escherichia coli in food 62
Optimal use of Hanseniaspora peculiarities in winemaking 58
HPLC determination of phenolics adsorbed on yeasts 58
Evaluation of natural mixed micro-algal blooms as potential feedstock for biodiesel production 57
Viability of commercial wine yeasts during freezer storage in glycerol-based media 56
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 52
Grape pigment adsorption is an inheritable QTL of yeasts. 50
Totale 9.112
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Categoria #
all - tutte 60.420
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 60.420
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
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
2025/20264.607 144 538 893 851 293 247 416 214 275 276 198 262
2026/202791 91 0 0 0 0 0 0 0 0 0 0 0
Totale 9.216