IRIS
SIDARI, Rossana
 Distribuzione geografica
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Continente #
NA - Nord America 1.647
EU - Europa 589
AS - Asia 354
SA - Sud America 89
OC - Oceania 8
Continente sconosciuto - Info sul continente non disponibili 6
AF - Africa 5
Totale 2.698
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Nazione #
US - Stati Uniti d'America 1.631
IT - Italia 218
SG - Singapore 130
DE - Germania 104
FI - Finlandia 101
BR - Brasile 82
CN - Cina 67
HK - Hong Kong 40
LT - Lituania 39
VN - Vietnam 39
SE - Svezia 35
KR - Corea 34
BE - Belgio 18
CA - Canada 15
GB - Regno Unito 12
FR - Francia 11
RO - Romania 10
IR - Iran 9
JP - Giappone 8
AU - Australia 7
EU - Europa 6
IN - India 6
RU - Federazione Russa 6
TR - Turchia 6
CZ - Repubblica Ceca 4
DK - Danimarca 4
PE - Perù 4
PL - Polonia 4
CH - Svizzera 3
IL - Israele 3
NL - Olanda 3
AT - Austria 2
CL - Cile 2
EE - Estonia 2
HU - Ungheria 2
ID - Indonesia 2
IE - Irlanda 2
SA - Arabia Saudita 2
SK - Slovacchia (Repubblica Slovacca) 2
TH - Thailandia 2
ZA - Sudafrica 2
BG - Bulgaria 1
BO - Bolivia 1
BY - Bielorussia 1
GR - Grecia 1
HR - Croazia 1
IM - Isola di Man 1
JM - Giamaica 1
KH - Cambogia 1
KW - Kuwait 1
KZ - Kazakistan 1
LA - Repubblica Popolare Democratica del Laos 1
LU - Lussemburgo 1
MA - Marocco 1
NG - Nigeria 1
NZ - Nuova Zelanda 1
PH - Filippine 1
RS - Serbia 1
TN - Tunisia 1
TW - Taiwan 1
Totale 2.698
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Città #
Chandler 422
San Mateo 116
Helsinki 101
Lawrence 91
New York 91
Princeton 91
Wilmington 86
Singapore 85
Ashburn 80
Brasília 79
Reggio Calabria 52
Hong Kong 40
Dong Ket 39
Ann Arbor 38
Des Moines 38
Boardman 36
Marina Di Gioiosa Jonica 32
Norwalk 18
Brussels 16
Falls Church 15
Gelsenkirchen 14
Los Angeles 12
Redwood City 8
Seattle 8
Tokyo 8
Toronto 8
Beijing 6
Dallas 6
Lamezia Terme 6
Leawood 6
Pittsburgh 6
San Francisco 6
Andover 5
Catania 5
Cedar Knolls 5
Edinburgh 5
Frankfurt am Main 5
Gunzenhausen 5
Winnipeg 5
Zanjan 5
Bonndorf 4
Copenhagen 4
Lima 4
Paris 4
Scalea 4
Amsterdam 3
Berlin 3
Bucharest 3
Buffalo 3
Catanzaro 3
Chicago 3
Laurel 3
Melbourne 3
Nagold 3
North Charleston 3
Potenza 3
Redmond 3
San Gregorio D'ippona 3
Traverse City 3
Zurich 3
Bologna 2
Bratislava 2
Brno 2
Budapest 2
Campo 2
Castrolibero 2
Charlotte 2
Dublin 2
Horia 2
Kocaeli 2
Las Vegas 2
Modena 2
Nanchang 2
Palermo 2
Pune 2
Rancho Cordova 2
Riyadh 2
Rubano 2
San Michele Al Tagliamento 2
Shanghai 2
St Petersburg 2
Sydney 2
São Paulo 2
Tallinn 2
Tappahannock 2
Tel Aviv 2
Travedona 2
Vienna 2
Warsaw 2
Washington 2
Yekaterinburg 2
Zhengzhou 2
Atyrau 1
Auckland 1
Bandra 1
Bangalore 1
Bangkok 1
Belgrade 1
Bellagio 1
Bend 1
Totale 1.837
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Nome #
Assessment of color adsorption by yeast using grape skin agar and impact on red wine color 68
Improvement of semi-continuous anaerobic digestion of pre-treated orange peel waste by the combined use of zero valent iron and granular activated carbon 67
Effect of brine composition on yeast biota associated with naturally fermented Nocellara messinese table olives. 65
Vinegar production to valorise Citrus bergamia by-products. 64
A Comprehensive Overview on Microalgal-Fortified/Based Food and Beverages. 63
Lactic acid bacteria isolated from traditional Italian dairy products: activity against Listeria monocytogenes and modelling of microbial competition in soft cheese 63
Comparing different schemes of agricultural wastewater lagooning: depuration performance and microbiological characteristics 55
Depuration in aerated ponds of citrus processing wastewater with a high concentration of essential oils 53
Nutrient depletion modifies cell wall adsorption activity of wine yeast 51
Sourdoughs as a source of lactic acid bacteria and yeasts with technological characteristics useful for improved bakery products 49
Selected yeasts to enhance phenolic content and quality in red wine from low pigmented grapes 47
Alcoholic fermentation of bergamot juice does not modify its anticholesterolemic compounds 47
Wild Saccharomyces cerevisiae strains display biofilm-like morphology in contact with polyphenols from grapes and wine 46
Effect of fermentation on total phenolic content and antioxidant activity of sourdough from Calabria (Italy) 46
Test of four generations of Saccharomyces cerevisiae concerning their effect on antioxidant phenolic compounds in wine 46
Yeasts and lactic acid bacteria consortia associated with orange peel waste 45
Impact of Different Storage Methods on Bioactive Compounds in Arthrospira platensis Biomass 44
Chapter 7. Safety and healthiness enhancement of red wines by selected microbial starters 44
Protective effect of vegetal extracts against acidic and alcoholic stress in wine yeasts 44
Antagonistic activity against foodborne-pathogens of lactic acid bacteria from Calabrian raw milk cheeses 44
Screening for yeasts able to hydrolyse arbutin in the presence of glucose or ethanol 43
Selection of autochthonous yeasts for wine production 43
Selection of Saccharomyces sensu stricto for mead production 43
Clonal selection of wine yeasts with differential adsorption activities towards phenolics and ochratoxin A 43
Preliminary study by molecular methods on lactic acid bacteria and yeasts of Calabrian sourdoughs 42
Genetic improvement for technological traits of non-Saccharomyces wine yeasts 41
Emerging Trends in Allelopathy: A Genetic Perspective for Sustainable Agriculture 40
Wine starter selection for adsorption activity to control colour of Slovakian wines 40
Check of four generations of Saccharomyces cerevisiae for adsorption activity during winemaking 40
Evolution during wine aging of colour and tannin differences induced by wine starters 40
Effect of fermentation on total phenolic content and antioxidant activity of sourdough from Calabria (Italy) 39
SELECTION OF SACCHAROMYCES SENSU STRICTU FOR MEAD PRODUCTION 38
New approach to extend shelf life of Mozzarella cheese using antimicrobial microbes 38
Microbiota associated to fermented table olive of the cultivar Carolea assessed by molecular methods 38
Innovative analytical protocol to pre-select lactic acid bacteria able to control table olive production. 38
Wine colour adsorption phenotype: an inheritable quantitative trait loci of yeasts 38
Check of the grape pigment adsorption in three generations of yeasts 38
Yeast to enhance wine safety and healthiness (intervento orale) 37
Check of the grape pigment adsorption in three generation of yeasts. 36
Fermentation of must from black grapes: wine starter role in natural antioxidant power evolution 36
Ochratoxin A adsorption phenotype: An inheritable yeast trait 36
Evaluation of natural mixed micro-algal blooms as potential feedstock for biodiesel production. 36
Biofilm formation as character to select wine Saccharomyces cerevisiae strains. 35
Yeast biofilm-like behaviour in rich or poor media in the presence of polyphenols. 35
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 35
Integral valorization of orange peel waste through optimized ensiling: Lactic acid and bioethanol production 34
A green method to treat exhausted fire-extinguishing powders for reuse as agricultural fertilizer 34
Viability of commercial wine yeasts during freezer storage in glycerol-based media 33
Physico-chemical and hygienic characteristics of the Calabrian raw milk cheese Caprino d’Aspromonte 33
Cultivable microbial ecology and aromatic profile of “mothers” for Vino cotto wine production 31
Grape pigment adsorption is an inheritable QTL of yeasts. 30
Preliminary study by molecular methods on yeast population of differently fermented green table olives of the cultivar Nocellara messinese 30
Wine strain improvement strategies to enhance red wine safety based on parietal adsorption activity. 2. Yeast selection from Campania and Calabria 29
Aceti a base di succo di bergamotto 29
Wine strain improvement strategies to enhance red wine safety based on parietal adsorption activity 28
Clonal selection of wine starter for opposite adsorption activity of phenolics and ochratoxin A during winemaking 28
Wine yeasts selection: Laboratory characterization and protocol review 28
HPLC determination of phenolics adsorbed on yeasts 27
Viability of commercial wine yeasts during freezer storage in glycerol-based media 25
Effect of pH and salinity on biofilm-like phenotypes of yeasts isolated from fermented olives 25
Soil biodegradation of nutrients enriched cellulose- and chitosan-derived mulching films for sustainable horticulture 24
A simple and rapid method for separation and isolation of marine algal species from naturally evolved populations. 24
Test of four generations of Saccharomyces cerevisiae concerning their effect on antioxidant phenolic compounds in wine. 24
Methods for detecting enterohaemorrhagic Escherichia coli in food 22
Selection of Wine Saccharomyces cerevisiae Strains and Their Screening for the Adsorption Activity of Pigments, Phenolics and Ochratoxin A 22
Long-Term Preservation of Orange Peel Waste for the Production of Acids and Biogas 22
A green method to treat exhausted fire-extinguishing powders for reuse as agricultural fertilizer 21
Focusing on drawback in micromanipulate yeast of Hanseniaspora spp. for improvement of technological traits. 21
Influence of (+)-catechin on biofilm growth of oenological Saccharomyces cerevisiae strains 20
New approach to extend shelf life of Mozzarella cheese using antimicrobial microbes 20
Optimization of orange peel waste ensiling for sustainable anaerobic digestion 20
La selezione dei lieviti per il potenziamento della salubrità dei vini 18
Wine strain improvement strategies to enhance red wine safety based on parietal adsorption activity. 2. Yeast selection from Campania and Calabria 18
Technological characteristics of Calabrian acetic acid bacteria 18
Effect of nutrient depletion on parietal adsorption activity of Saccharomyces cerevisiae selected for winemaking 17
Persistence and effect of a multistrain starter culture on antioxidant and rheological properties of novel wheat sourdoughs and bread 17
Viability of commercial wine yeasts during freezer storage in glycerol-based media 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 16
Wine strain improvement strategies to enhance red wine safety based on parietal adsorption activity. 3. Selection of Spanish, Portuguese and Sicilian wine yeasts 16
Focusing on drawbacks in managing the complexity of micro-algal community 16
Effects of co-fermentation with Lachancea thermotolerans or Metschnikowia pulcherrima on concentration of aroma compounds in Pinot Blanc wine 16
Ochratoxin A adsorption phenotype: an inheritable yeast trait 15
Nutrient depletion modifies celi wall adsorption activity of wine yeast. 14
Miglioramento della salubrità dei vini mediante impiego di lieviti selezionati per la diversa attività adsorbente 14
Genetic Improvement of wine yeasts for opposite adsorption activity of phenolics and ochratoxin A during red winemaking 14
New procedure to pre-select lactic acid bacteria able to control table-olive fermentation 14
Effect of nutrient depletion on parietal adsorption activity of Saccharomyces cerevisiae selected for winemaking (intervento orale) 13
Wine strain improvement strategies to enhance red wine safety based on parietal adsorption activity. 1. Two-step selection of Calabrian and Sicilian wine yeasts 12
Optimal use of Hanseniaspora peculiarities in winemaking (intervento orale) 12
Miglioramento della salubrità dei vini mediante impiego di lieviti selezionati per la diversa attività adsorbente 12
Interazione tra lieviti selezionati e costituenti polifenolici delle uve a bacca nera per il miglioramento della qualità dei vini (intervento orale) 12
Test of four generations of Saccharomyces cerevisiae concerning their effect on antioxidant phenolic compounds in wine 12
Test of four generations of Saccharomyces cerevisiae concerning their effect on antioxidant phenolic compounds in wine 11
Evaluation of natural mixed micro-algal blooms as potential feedstock for biodiesel production 11
Ochratoxin A adsorption phenotype: an inheritable yeast trait 10
Optimal use of Hanseniaspora peculiarities in winemaking 8
Totale 3.055
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Categoria #
all - tutte 29.152
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 29.152
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020257 0 0 0 0 0 96 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
2024/2025113 57 56 0 0 0 0 0 0 0 0 0 0
Totale 3.055