IRIS
SIDARI, Rossana
 Distribuzione geografica
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Continente #
NA - Nord America 1.943
AS - Asia 750
EU - Europa 635
SA - Sud America 126
OC - Oceania 8
AF - Africa 7
Continente sconosciuto - Info sul continente non disponibili 6
Totale 3.475
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Nazione #
US - Stati Uniti d'America 1.920
SG - Singapore 269
IT - Italia 227
CN - Cina 197
HK - Hong Kong 159
BR - Brasile 117
DE - Germania 113
FI - Finlandia 104
LT - Lituania 41
VN - Vietnam 39
SE - Svezia 35
KR - Corea 34
CA - Canada 21
BE - Belgio 20
GB - Regno Unito 17
FR - Francia 12
RO - Romania 10
IR - Iran 9
NL - Olanda 9
RU - Federazione Russa 9
JP - Giappone 8
AU - Australia 7
IN - India 7
EU - Europa 6
TR - Turchia 6
PE - Perù 5
AT - Austria 4
CZ - Repubblica Ceca 4
DK - Danimarca 4
IL - Israele 4
PL - Polonia 4
CH - Svizzera 3
ZA - Sudafrica 3
BG - Bulgaria 2
BY - Bielorussia 2
CL - Cile 2
EE - Estonia 2
HU - Ungheria 2
ID - Indonesia 2
IE - Irlanda 2
MA - Marocco 2
SA - Arabia Saudita 2
SK - Slovacchia (Repubblica Slovacca) 2
TH - Thailandia 2
UA - Ucraina 2
AE - Emirati Arabi Uniti 1
AZ - Azerbaigian 1
BD - Bangladesh 1
BO - Bolivia 1
EC - Ecuador 1
GR - Grecia 1
HR - Croazia 1
IM - Isola di Man 1
IQ - Iraq 1
JM - Giamaica 1
KG - Kirghizistan 1
KH - Cambogia 1
KW - Kuwait 1
KZ - Kazakistan 1
LA - Repubblica Popolare Democratica del Laos 1
LU - Lussemburgo 1
MX - Messico 1
NG - Nigeria 1
NZ - Nuova Zelanda 1
PH - Filippine 1
PK - Pakistan 1
RS - Serbia 1
TN - Tunisia 1
TW - Taiwan 1
Totale 3.475
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Città #
Chandler 422
Singapore 181
Hong Kong 159
Boardman 132
Santa Clara 124
San Mateo 116
Helsinki 104
New York 92
Lawrence 91
Princeton 91
Ashburn 90
Shanghai 90
Wilmington 86
Brasília 79
Reggio Calabria 56
Dong Ket 39
Ann Arbor 38
Des Moines 38
Marina Di Gioiosa Jonica 32
Brussels 18
Norwalk 18
Falls Church 15
Gelsenkirchen 14
Los Angeles 12
Beijing 11
Toronto 11
Frankfurt am Main 9
Redwood City 8
Seattle 8
Tokyo 8
Dallas 6
Lamezia Terme 6
Leawood 6
Pittsburgh 6
San Francisco 6
Amsterdam 5
Andover 5
Catania 5
Cedar Knolls 5
Edinburgh 5
Gunzenhausen 5
Lima 5
São Paulo 5
Winnipeg 5
Zanjan 5
Bonndorf 4
Copenhagen 4
Ottawa 4
Paris 4
Scalea 4
Zhengzhou 4
Berlin 3
Bucharest 3
Buffalo 3
Catanzaro 3
Chicago 3
Laurel 3
London 3
Melbourne 3
Moscow 3
Nagold 3
North Charleston 3
Potenza 3
Redmond 3
San Gregorio D'ippona 3
Tel Aviv 3
Traverse City 3
Vienna 3
Wuhan 3
Zurich 3
Baoding 2
Bari 2
Bologna 2
Bratislava 2
Brno 2
Budapest 2
Campo 2
Castrolibero 2
Charlotte 2
Dublin 2
Hangzhou 2
Horia 2
Kocaeli 2
Las Vegas 2
Minsk 2
Modena 2
Munich 2
Nanchang 2
Palermo 2
Pune 2
Rancho Cordova 2
Riyadh 2
Rubano 2
San Michele Al Tagliamento 2
Sofia 2
St Petersburg 2
Sydney 2
Tallinn 2
Tappahannock 2
Travedona 2
Totale 2.413
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Nome #
Nutrient depletion modifies cell wall adsorption activity of wine yeast 89
New approach to extend shelf life of Mozzarella cheese using antimicrobial microbes 81
Lactic acid bacteria isolated from traditional Italian dairy products: activity against Listeria monocytogenes and modelling of microbial competition in soft cheese 81
A Comprehensive Overview on Microalgal-Fortified/Based Food and Beverages. 76
Assessment of color adsorption by yeast using grape skin agar and impact on red wine color 75
Improvement of semi-continuous anaerobic digestion of pre-treated orange peel waste by the combined use of zero valent iron and granular activated carbon 72
Effect of brine composition on yeast biota associated with naturally fermented Nocellara messinese table olives. 72
Vinegar production to valorise Citrus bergamia by-products. 70
Sourdoughs as a source of lactic acid bacteria and yeasts with technological characteristics useful for improved bakery products 70
Depuration in aerated ponds of citrus processing wastewater with a high concentration of essential oils 64
Comparing different schemes of agricultural wastewater lagooning: depuration performance and microbiological characteristics 63
Alcoholic fermentation of bergamot juice does not modify its anticholesterolemic compounds 58
Selected yeasts to enhance phenolic content and quality in red wine from low pigmented grapes 55
Antagonistic activity against foodborne-pathogens of lactic acid bacteria from Calabrian raw milk cheeses 55
Wild Saccharomyces cerevisiae strains display biofilm-like morphology in contact with polyphenols from grapes and wine 54
Impact of Different Storage Methods on Bioactive Compounds in Arthrospira platensis Biomass 52
Effect of fermentation on total phenolic content and antioxidant activity of sourdough from Calabria (Italy) 52
Test of four generations of Saccharomyces cerevisiae concerning their effect on antioxidant phenolic compounds in wine 52
Chapter 7. Safety and healthiness enhancement of red wines by selected microbial starters 51
Wine starter selection for adsorption activity to control colour of Slovakian wines 51
Preliminary study by molecular methods on lactic acid bacteria and yeasts of Calabrian sourdoughs 51
Yeasts and lactic acid bacteria consortia associated with orange peel waste 51
Emerging Trends in Allelopathy: A Genetic Perspective for Sustainable Agriculture 50
Screening for yeasts able to hydrolyse arbutin in the presence of glucose or ethanol 50
Genetic improvement for technological traits of non-Saccharomyces wine yeasts 50
Selection of autochthonous yeasts for wine production 49
Protective effect of vegetal extracts against acidic and alcoholic stress in wine yeasts 49
Selection of Saccharomyces sensu stricto for mead production 49
A green method to treat exhausted fire-extinguishing powders for reuse as agricultural fertilizer 49
Innovative analytical protocol to pre-select lactic acid bacteria able to control table olive production. 48
Clonal selection of wine yeasts with differential adsorption activities towards phenolics and ochratoxin A 47
Check of four generations of Saccharomyces cerevisiae for adsorption activity during winemaking 46
Wine colour adsorption phenotype: an inheritable quantitative trait loci of yeasts 45
Viability of commercial wine yeasts during freezer storage in glycerol-based media 44
Effect of fermentation on total phenolic content and antioxidant activity of sourdough from Calabria (Italy) 44
Ochratoxin A adsorption phenotype: An inheritable yeast trait 44
Evolution during wine aging of colour and tannin differences induced by wine starters 44
Evaluation of natural mixed micro-algal blooms as potential feedstock for biodiesel production. 44
Integral valorization of orange peel waste through optimized ensiling: Lactic acid and bioethanol production 43
SELECTION OF SACCHAROMYCES SENSU STRICTU FOR MEAD PRODUCTION 42
Microbiota associated to fermented table olive of the cultivar Carolea assessed by molecular methods 42
Fermentation of must from black grapes: wine starter role in natural antioxidant power evolution 42
Yeast to enhance wine safety and healthiness (intervento orale) 42
Aceti a base di succo di bergamotto 42
Physico-chemical and hygienic characteristics of the Calabrian raw milk cheese Caprino d’Aspromonte 42
Check of the grape pigment adsorption in three generations of yeasts 42
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 42
Check of the grape pigment adsorption in three generation of yeasts. 40
Yeast biofilm-like behaviour in rich or poor media in the presence of polyphenols. 40
Biofilm formation as character to select wine Saccharomyces cerevisiae strains. 39
Preliminary study by molecular methods on yeast population of differently fermented green table olives of the cultivar Nocellara messinese 38
Wine strain improvement strategies to enhance red wine safety based on parietal adsorption activity 37
Cultivable microbial ecology and aromatic profile of “mothers” for Vino cotto wine production 37
Clonal selection of wine starter for opposite adsorption activity of phenolics and ochratoxin A during winemaking 35
HPLC determination of phenolics adsorbed on yeasts 34
Grape pigment adsorption is an inheritable QTL of yeasts. 33
Effect of pH and salinity on biofilm-like phenotypes of yeasts isolated from fermented olives 33
Wine yeasts selection: Laboratory characterization and protocol review 33
Soil biodegradation of nutrients enriched cellulose- and chitosan-derived mulching films for sustainable horticulture 32
Wine strain improvement strategies to enhance red wine safety based on parietal adsorption activity. 2. Yeast selection from Campania and Calabria 32
Viability of commercial wine yeasts during freezer storage in glycerol-based media 32
Methods for detecting enterohaemorrhagic Escherichia coli in food 32
Long-Term Preservation of Orange Peel Waste for the Production of Acids and Biogas 31
Test of four generations of Saccharomyces cerevisiae concerning their effect on antioxidant phenolic compounds in wine. 30
A simple and rapid method for separation and isolation of marine algal species from naturally evolved populations. 29
Focusing on drawback in micromanipulate yeast of Hanseniaspora spp. for improvement of technological traits. 29
A green method to treat exhausted fire-extinguishing powders for reuse as agricultural fertilizer 28
Influence of (+)-catechin on biofilm growth of oenological Saccharomyces cerevisiae strains 28
New approach to extend shelf life of Mozzarella cheese using antimicrobial microbes 28
Selection of Wine Saccharomyces cerevisiae Strains and Their Screening for the Adsorption Activity of Pigments, Phenolics and Ochratoxin A 26
La selezione dei lieviti per il potenziamento della salubrità dei vini 25
Technological characteristics of Calabrian acetic acid bacteria 25
Focusing on drawbacks in managing the complexity of micro-algal community 25
Effects of co-fermentation with Lachancea thermotolerans or Metschnikowia pulcherrima on concentration of aroma compounds in Pinot Blanc wine 25
Optimization of orange peel waste ensiling for sustainable anaerobic digestion 24
Persistence and effect of a multistrain starter culture on antioxidant and rheological properties of novel wheat sourdoughs and bread 24
Effect of nutrient depletion on parietal adsorption activity of Saccharomyces cerevisiae selected for winemaking 23
Wine strain improvement strategies to enhance red wine safety based on parietal adsorption activity. 2. Yeast selection from Campania and Calabria 23
Ochratoxin A adsorption phenotype: an inheritable yeast trait 22
Viability of commercial wine yeasts during freezer storage in glycerol-based media 21
Wine strain improvement strategies to enhance red wine safety based on parietal adsorption activity. 1. Two-step selection of Calabrian and Sicilian wine yeasts 21
Wine strain improvement strategies to enhance red wine safety based on parietal adsorption activity. 3. Selection of Spanish, Portuguese and Sicilian wine yeasts 21
Effect of nutrient depletion on parietal adsorption activity of Saccharomyces cerevisiae selected for winemaking (intervento orale) 20
Miglioramento della salubrità dei vini mediante impiego di lieviti selezionati per la diversa attività adsorbente 20
Genetic Improvement of wine yeasts for opposite adsorption activity of phenolics and ochratoxin A during red winemaking 20
New procedure to pre-select lactic acid bacteria able to control table-olive fermentation 20
Optimal use of Hanseniaspora peculiarities in winemaking (intervento orale) 19
Miglioramento della salubrità dei vini mediante impiego di lieviti selezionati per la diversa attività adsorbente 19
Nutrient depletion modifies celi wall adsorption activity of wine yeast. 19
Test of four generations of Saccharomyces cerevisiae concerning their effect on antioxidant phenolic compounds in wine 18
Evaluation of natural mixed micro-algal blooms as potential feedstock for biodiesel production 18
Test of four generations of Saccharomyces cerevisiae concerning their effect on antioxidant phenolic compounds in wine 18
Interazione tra lieviti selezionati e costituenti polifenolici delle uve a bacca nera per il miglioramento della qualità dei vini (intervento orale) 17
Ochratoxin A adsorption phenotype: an inheritable yeast trait 16
Wine strain improvement strategies to enhance red wine safety based on parietal adsorption activity. 1. Two-step selection of Calabrian and Sicilian wine yeasts 15
Optimal use of Hanseniaspora peculiarities in winemaking 14
Dual Role of Yeasts and Filamentous Fungi in Fermented Sausages 13
Shaping the chromatic characteristics of red wines by using biofilm-detached cells of Starmerella bacillaris strains 11
null 7
Totale 3.845
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Categoria #
all - tutte 35.508
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 35.508
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020161 0 0 0 0 0 0 56 37 11 8 22 27
2020/2021348 39 1 9 7 50 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
2024/2025903 57 56 181 42 307 131 129 0 0 0 0 0
Totale 3.845