DOMIZIO, PAOLA
 Distribuzione geografica
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Continente #
NA - Nord America 7.582
EU - Europa 7.563
AS - Asia 3.555
SA - Sud America 577
Continente sconosciuto - Info sul continente non disponibili 179
AF - Africa 101
OC - Oceania 79
Totale 19.636
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Nazione #
US - Stati Uniti d'America 7.423
PL - Polonia 2.426
IT - Italia 2.069
RU - Federazione Russa 1.412
SG - Singapore 976
CN - Cina 835
HK - Hong Kong 482
BR - Brasile 443
IE - Irlanda 373
VN - Vietnam 354
KR - Corea 287
SE - Svezia 261
FR - Francia 211
DE - Germania 193
JO - Giordania 138
CH - Svizzera 123
FI - Finlandia 111
UA - Ucraina 109
GB - Regno Unito 102
IN - India 93
CA - Canada 91
ID - Indonesia 69
BD - Bangladesh 67
AU - Australia 65
ES - Italia 64
TR - Turchia 57
JP - Giappone 54
AR - Argentina 45
CL - Cile 33
MX - Messico 28
NL - Olanda 26
ZA - Sudafrica 26
IQ - Iraq 19
PK - Pakistan 19
CI - Costa d'Avorio 16
PT - Portogallo 16
EC - Ecuador 15
MA - Marocco 15
NG - Nigeria 13
GR - Grecia 11
NZ - Nuova Zelanda 11
TW - Taiwan 11
AZ - Azerbaigian 10
JM - Giamaica 10
MY - Malesia 10
BO - Bolivia 9
RO - Romania 9
SA - Arabia Saudita 9
TH - Thailandia 9
UZ - Uzbekistan 9
CO - Colombia 8
SC - Seychelles 8
VE - Venezuela 8
BE - Belgio 7
PE - Perù 7
CR - Costa Rica 6
IR - Iran 6
BG - Bulgaria 5
CZ - Repubblica Ceca 5
HR - Croazia 5
IL - Israele 5
KE - Kenya 5
NP - Nepal 5
PY - Paraguay 5
SV - El Salvador 5
TT - Trinidad e Tobago 5
DZ - Algeria 4
MD - Moldavia 4
PH - Filippine 4
RS - Serbia 4
TN - Tunisia 4
AE - Emirati Arabi Uniti 3
BJ - Benin 3
DK - Danimarca 3
DO - Repubblica Dominicana 3
EG - Egitto 3
ET - Etiopia 3
GE - Georgia 3
HN - Honduras 3
HU - Ungheria 3
SY - Repubblica araba siriana 3
UY - Uruguay 3
AL - Albania 2
EE - Estonia 2
KG - Kirghizistan 2
KW - Kuwait 2
KZ - Kazakistan 2
LB - Libano 2
LT - Lituania 2
MN - Mongolia 2
OM - Oman 2
PF - Polinesia Francese 2
PR - Porto Rico 2
PS - Palestinian Territory 2
AO - Angola 1
BA - Bosnia-Erzegovina 1
BS - Bahamas 1
CW - ???statistics.table.value.countryCode.CW??? 1
EU - Europa 1
GT - Guatemala 1
Totale 19.445
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Città #
Warsaw 2.421
Santa Clara 2.241
Ashburn 702
Singapore 690
Hong Kong 395
Florence 385
Dublin 368
San Jose 340
Fairfield 312
Seoul 274
Chandler 269
Council Bluffs 245
Milan 223
Beijing 178
Jacksonville 153
Hefei 152
Woodbridge 152
Houston 144
Rome 135
Wilmington 133
Dallas 130
Los Angeles 129
Cambridge 128
Seattle 126
Ho Chi Minh City 123
Bern 117
The Dalles 100
Princeton 94
Lauterbourg 88
Buffalo 86
New York 75
Munich 67
Boardman 62
Moscow 62
Hanoi 61
Ann Arbor 59
Boston 58
Lawrence 56
Melbourne 56
Altamura 54
Mumbai 53
Medford 52
Shanghai 46
Jakarta 45
Tokyo 45
Naples 44
Phoenix 43
Dong Ket 41
Turin 38
Izmir 34
São Paulo 34
Paris 29
San Diego 28
Helsinki 26
Toronto 26
Bologna 25
Clifton 24
Brescia 23
Santiago 22
Kent 20
Tianjin 20
Verona 20
Chicago 19
Venice 19
Guangzhou 17
Haiphong 17
Norwalk 17
Abidjan 16
Brooklyn 16
Redondo Beach 16
Palermo 15
Curitiba 14
Falls Church 14
Siena 14
Abuja 13
Bari 13
Chennai 13
Da Nang 13
Hillsboro 13
London 13
Orem 13
Perugia 13
Turku 12
Figino 11
Lappeenranta 11
Madrid 11
Rio de Janeiro 11
Livorno 10
Montreal 10
Baku 9
Brasília 9
Catania 9
Denver 9
Frankfurt am Main 9
Newark 9
Porto Alegre 9
San Francisco 9
Yubileyny 9
Adelaide 8
Baghdad 8
Totale 12.852
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Nome #
AZIONE DEI LIEVITI NELL’ABBATTIMENTO DELL’ OCRATOSSINA ADURANTE LA FERMENTAZIONE VINARIA 387
Potassium Polyaspartate, a New Compound for Tartrate Stabilization of Wine 386
Impiego di lieviti non-Saccharomyces come starter nella produzione del Vin Santo. Risultati preliminari 360
Characterization of potential spoilage wine yeasts and their possible use in winemaking process 347
Influenza delle modalità di inoculo sulle fermentazioni miste controllate con lieviti Saccharomyces e non-Saccharomyces 328
Schizosaccharomyces japonicus: A Polysaccharide-Overproducing Yeast to Be Used in Winemaking 320
Comportamento fermentativo di starter misti Saccharomyces / kluyeromices e Saccharomyces / Zygosaccharomyces in prove di cantina 313
Cell wall polysaccharides released during the alcoholic fermentation by Schizosaccharomyces pombe and S. japonicus: quantification and characterization 313
Controlled mixed fermentation at winery scale using Zygotorulaspora florentina and Saccharomyces cerevisiae 308
Microvinificazioni con inoculi multi starter di lieviti non-Saccharomyces / Saccharomyces 307
Influenza della temperatura nelle fermentazioni multi starter controllate 303
Cell Wall Polysaccharides Release during the Alcoholic Fermentation by Schizosaccharomyces pombe 303
Vinsanto: influenza dell’inoculo di ceppi diversi di Saccharomyces sulla composizione chimica e sulle caratteristiche organolettiche. 290
Vinsanto: quale inoculo? 285
Schizosaccharomyces japonicus: lievito con elevata capacità di rilascio di polisaccaridi - valutazione dell’impatto sulla stabilità proteica dei vini 270
Yeasts, mannoproteins and wine quality 265
Mannoproteins from non-Saccharomyces yeasts: a new opportunity to improve wine quality 248
La produzione di macromolecole da parte di lieviti appartenenti alla specie Saccharomyces cerevisiae 245
Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation: a strategy to enhance acidity and improve the overall quality of wine 243
Utilizzazione di spore immobilizzate di Saccharomyces cerevisiae. 236
Production and secretion of human pro-insulin by the recombinant yeast Hansenula polymorpha. 235
Optimization of growth conditions on biosynthesis of extracellular beta-glucosidase by Debaryomyces hansenii. 233
Galactomannoproteins of Schizosaccharomyces japonicus and wine protein stability 227
Non-Saccharomyces yeasts in controlled mixed culture fermentation in winemaking: the role of metabolic interactions 222
LIEVITO INATTIVATO PER LA STABILIZZAZIONE PROTEICA DEI VINI 215
Quality of veiled olive oil: Role of turbidity components 212
Pilot Scale Fermentations of Sangiovese: An Overview on the Impact of Saccharomyces and Non-Saccharomyces Wine Yeasts 211
Evaluation of the Yeast Schizosaccharomyces japonicus for Use in Wine Production 206
Inoculo di starter misti Saccharomyces cerevisiae/non-Saccharomyces per il miglioramento della qualità dei vini 202
An integrated bioprocess to recover bovine milk oligosaccharides from colostrum whey permeate 201
Spontaneous and inoculated yeast populations dynamics and their effect on organoleptic characters of Vinsanto wine under different process conditions. 201
Lachancea thermotolerans as an alternative yeast for the production of beer 199
Characterization of beta -glucosidase activity in yeasts of oenological origin 198
A culture-independent PCR-based method for the detection of Lachancea thermotolerans in wine 198
A methodological approach to assess the effect of organic, biodynamic, and conventional production processes on the intrinsic and perceived quality of a typical wine: The case study of chianti docg 198
Cell wall polysaccharides released during the alcoholic fermentation by Schizosaccharomyces pombe and S. japonicus: quantification and characterization 196
Zygotorulaspora florentina and Starmerella bacillaris in multistarter fermentation with Saccharomyces cerevisiae to reduce volatile acidity of high sugar musts 195
Effects of High Temperatures on the Efficacy of Potassium Polyaspartate for Tartaric Stabilization in Wines 193
Chemical and sensory characteristics of Sangiovese wines obtained by Saccharomyces cerevisiae and Schizosaccharomyces japonicus mixed culture fermentations 190
1H-NMR, HPSEC-RID, and HPAEC-PAD Characterization of Polysaccharides Extracted by Hydrodynamic Cavitation from Apple and Pomegranate By-Products for Their Valorization: A Focus on Pectin 187
Il ruolo del materiale: come il contenitore influenza lo stile di un vino rosso 185
Industrial drying for agrifood by-products re-use: Cases studies on pomegranate peel (Punica granatum L.) and stoned olive pomace (pâtè, Olea europaea L.) 184
Physical, Chemical and Biological Characterization of Veiled Extra Virgin Olive Oil Turbidity for Degradation Risk Assessment 183
Impact of Thermally Inactivated Non-Saccharomyces Yeast Derivatives on White Wine 180
Protection of wine from protein haze using Schizosaccharomyces japonicus polysaccharides 177
Biodiversità della popolazione di lieviti presente nel corso della fermentazione di mosti di uva "Sangiovese" 177
Chemical composition and organoleptic characters of Vinsanto wine obtained by the use of different Saccharomyces strains. 175
Characterization of esterase activity in wine related yeast 172
Purification of caprine oligosaccharides at pilot-scale 171
CARATTERIZZAZIONE FISIOLOGICO BIOCHIMICA DI BATTERI MALOLATTICI ISOLATI DA VINI DEL CHIANTI 170
Chemical Characterization, Sensory Definition and Prediction Model of the Cider Dryness from New York State Apples 169
CELL-RECYCLE BATCH FERMENTATION (CRBF) BY USING IMMOBILIZED CELLS OF FLOCCULENT SACCHAROMYCES CEREVISIAE WINE STRAINS 169
Alcoholic fermentation of Chardonnay grape must by a mixture of Saccharomyces cerevisiae yeast strains: dominance or coexistence? 169
Comparison between Metschnikowia pulcherrima and Torulaspora delbrueckii used in sequential wine fermentations with Saccharomyces cerevisiae 166
Alla ricerca della complessità perduta 165
Potential spoilage non-Saccharomyces yeasts in mixed cultures with Saccharomyces cerevisiae 165
Polysaccharides and glycerol production by non-Saccharomyces wine yeasts 162
Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae 162
Schizosaccharomyces japonicus: a polysaccharides overproducing yeast to be used in mixed fermentation 160
Addition of Organic Acids to Base Wines: Impacts on the Technological Characteristics and the Foam Quality of Sparkling Wines 159
Controlled mixed culture fermentation: a new perspective on the use of non-Saccharomyces yeasts in winemaking. 159
Production de macromolécules pariétales de Saccharomyces cerevisiae au cours de la fermentation et leur influence sur la fermentation malolactique. 158
Outlining a future for non-Saccharomyces yeasts: Selection of putative spoilage wine strains to be used in association with Saccharomyces cerevisiae for grape juice fermentation 157
CARATTERIZZAZIONE FISIOLOGICO-BIOCHIMICA DI BATTERI MALOLATTICI ISOLATI DA VINI DEL CHIANTI 157
Yeast killer toxins: from ecological significance to application 157
Schizosaccharomyces japonicus/Saccharomyces cerevisiae mixed starter cultures: New perspectives for the improvement of Sangiovese aroma, taste, and color stability 157
Miglioramento della qualita' dei vini mediante l'impiego di inoculi misti 155
Proceedings of the XXIV Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotecnology 152
Monitoring of Sangiovese Red Wine Chemical and Sensory Parameters along One-Year Aging in Different Tank Materials and Glass Bottle 151
Microbiota of fermented beverages 149
Optimization of microbiological fermentation parameters for Vinsanto wine production 148
Impact of natural phytosanitary product residuals on yeasts fermentation performance and wine composition 147
Secrezione di pro-insulina umana con il lievito ricombinante Hansenula polymorpha. 144
Headspace solid-phase microextraction–gas chromatography– mass spectrometry for profiling free volatile compounds in Sangiovese grapes and wines obtained with different canopy vineyard treatment for organic production 143
Improvement of wine quality by using non-Saccharomyces yeasts in mixed culture with S. cerevisiae 142
Vin Santo 140
Non-Saccharomyces yeast derivatives: Characterization of novel potential bio-adjuvants for the winemaking process 139
Impact of mother sediment on yeast growth, biodiversity, and ethanol production during fermentation of Vinsanto wine 137
42nd SASEV VIRTUAL CONFERENCE 3-5 November 2020 136
Influence des différentes cultures starter de bactéries malolactiques sur la qualité du vin 132
INFLUENZA DI DIVERSI CEPPI DI BATTERI MALOLATTICI SULLA QUALITA' DEL VINO 132
Use of non-Saccharomyces wine yeasts as novel sources of mannoproteins in wine 131
Phormidium ambiguum and Leptolyngbya ohadii Exopolysaccharides under Low Water Availability 129
Hydrolisis of grape glycosides by enological yeast beta-glucosidase. 127
Protection of wine from protein haze using Schizosaccharomyces japonicus glycoproteins 127
Extraction and immobilization in one step of two beta-glucosidase released from a yeast strain of Debaryomyces hansenii 125
Monitoring of a Sangiovese red wine volatile profile along one- year aging in different tank materials and glass bottle 125
Costituzione di una banca di lieviti da vino: studio della loro biodiversità e selezione dei ceppi presenti nell’areale del Chianti Classico. 124
Determination of 2,3-butanediol in high and low acetoin producers of Saccharomyces cerevisiae wine yeasts by Automated Multiple Development (AMD) 121
Yeasts 117
Production and properties of β-glucosidase by wine related yeast 117
SECONDARY PRODUCTS FORMATION AS A TOOL FOR DISCRIMINATING NON-SACCHAROMYCES WINE STRAIN 112
CONTROLLO DELLA PRESENZA DI LIEVITI BRETTANOMYCES/DEKKERA DURANTE IL PROCESSO DI VINIFICAZIONE E AFFINAMENTO DEL VINO 111
Rapid Wine Fingerprinting: Detection of Phenolics and Off-Flavor Compounds by DART Mass Spectrometry 111
PRODUCTION OF PARIETAL MACROMOLECULES BY SACCHAROMYCES CEREVISIAE AND THEIR INFLUENCE ON MALOLACTIC FERMENTATION 106
Population dynamics in Saccharomyces cerevisiae strains isolated from spontaneus wine fermentations in two wineries of the Chianti area 106
Controlled mixed culture wine fermentations using non-Saccharomyces yeasts. 103
LE PROTEINE DEI MOSTI E DEI VINI: DA DOVE VENGONO E COME SI COMPORTANO 100
Low-level Pesticide Screening and Monitoring Wine Spoilage: Rapid Sample Concentration for Quantitative Analysis by DART Mass Spectrometry 98
Quando il vino è instabile. 97
Totale 18.875
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Categoria #
all - tutte 48.619
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 48.619
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022528 0 0 50 35 30 16 23 41 17 30 125 161
2022/20231.685 142 152 45 94 124 274 226 100 264 46 65 153
2023/2024836 51 74 128 84 35 59 37 133 26 63 68 78
2024/20255.284 175 418 328 606 1.669 1.013 142 287 204 100 188 154
2025/20265.594 542 818 435 391 562 246 696 308 338 416 208 634
2026/2027773 243 208 322 0 0 0 0 0 0 0 0 0
Totale 19.636