DOMIZIO, PAOLA
 Distribuzione geografica
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Continente #
EU - Europa 7.491
NA - Nord America 7.049
AS - Asia 3.522
SA - Sud America 567
AF - Africa 100
OC - Oceania 77
Continente sconosciuto - Info sul continente non disponibili 2
Totale 18.808
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Nazione #
US - Stati Uniti d'America 6.939
PL - Polonia 2.426
IT - Italia 2.020
RU - Federazione Russa 1.412
SG - Singapore 971
CN - Cina 835
HK - Hong Kong 478
BR - Brasile 438
IE - Irlanda 373
VN - Vietnam 348
KR - Corea 287
SE - Svezia 254
FR - Francia 211
DE - Germania 190
JO - Giordania 138
CH - Svizzera 123
FI - Finlandia 111
UA - Ucraina 109
GB - Regno Unito 99
IN - India 93
ID - Indonesia 65
AU - Australia 63
BD - Bangladesh 63
CA - Canada 61
ES - Italia 58
TR - Turchia 57
JP - Giappone 53
AR - Argentina 44
CL - Cile 32
NL - Olanda 26
MX - Messico 25
ZA - Sudafrica 25
IQ - Iraq 19
PK - Pakistan 19
CI - Costa d'Avorio 16
MA - Marocco 15
EC - Ecuador 14
PT - Portogallo 14
NG - Nigeria 13
GR - Grecia 11
NZ - Nuova Zelanda 11
TW - Taiwan 11
AZ - Azerbaigian 10
BO - Bolivia 9
UZ - Uzbekistan 9
CO - Colombia 8
MY - Malesia 8
SA - Arabia Saudita 8
SC - Seychelles 8
BE - Belgio 7
JM - Giamaica 7
PE - Perù 7
RO - Romania 7
TH - Thailandia 7
VE - Venezuela 7
BG - Bulgaria 5
CZ - Repubblica Ceca 5
HR - Croazia 5
IL - Israele 5
IR - Iran 5
KE - Kenya 5
NP - Nepal 5
PY - Paraguay 5
DZ - Algeria 4
MD - Moldavia 4
PH - Filippine 4
RS - Serbia 4
TN - Tunisia 4
TT - Trinidad e Tobago 4
BJ - Benin 3
CR - Costa Rica 3
DK - Danimarca 3
DO - Repubblica Dominicana 3
EG - Egitto 3
ET - Etiopia 3
HN - Honduras 3
HU - Ungheria 3
SY - Repubblica araba siriana 3
AE - Emirati Arabi Uniti 2
AL - Albania 2
EE - Estonia 2
GE - Georgia 2
KG - Kirghizistan 2
KW - Kuwait 2
KZ - Kazakistan 2
LB - Libano 2
LT - Lituania 2
OM - Oman 2
PF - Polinesia Francese 2
PS - Palestinian Territory 2
SV - El Salvador 2
UY - Uruguay 2
AO - Angola 1
BA - Bosnia-Erzegovina 1
EU - Europa 1
GT - Guatemala 1
GY - Guiana 1
KH - Cambogia 1
LK - Sri Lanka 1
MK - Macedonia 1
Totale 18.799
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Città #
Warsaw 2.421
Santa Clara 2.223
Singapore 687
Ashburn 679
Hong Kong 392
Florence 376
Dublin 368
Fairfield 312
Seoul 274
Chandler 269
San Jose 253
Milan 218
Beijing 178
Hefei 152
Jacksonville 152
Woodbridge 152
Council Bluffs 150
Houston 144
Wilmington 131
Rome 130
Cambridge 128
Dallas 125
Seattle 124
Los Angeles 123
Ho Chi Minh City 120
Bern 117
The Dalles 98
Princeton 94
Lauterbourg 88
Buffalo 83
New York 70
Munich 67
Boardman 62
Moscow 62
Ann Arbor 59
Boston 58
Hanoi 58
Lawrence 56
Melbourne 55
Altamura 54
Mumbai 53
Medford 52
Shanghai 46
Jakarta 45
Tokyo 45
Naples 44
Dong Ket 41
Turin 36
Izmir 34
São Paulo 33
Paris 29
San Diego 27
Helsinki 26
Bologna 25
Clifton 24
Brescia 22
Santiago 21
Kent 20
Tianjin 20
Verona 20
Toronto 19
Guangzhou 17
Haiphong 17
Norwalk 17
Abidjan 16
Redondo Beach 16
Brooklyn 15
Palermo 15
Chicago 14
Curitiba 14
Falls Church 14
Siena 14
Venice 14
Abuja 13
Bari 13
Chennai 13
Da Nang 13
Hillsboro 13
Orem 13
Perugia 12
Turku 12
Lappeenranta 11
Madrid 11
Rio de Janeiro 11
Figino 10
Livorno 10
London 10
Baku 9
Catania 9
Denver 9
Frankfurt am Main 9
Montreal 9
Porto Alegre 9
Yubileyny 9
Baghdad 8
Barcelona 8
Belo Horizonte 8
Buenos Aires 8
Capannori 8
Johannesburg 8
Totale 12.503
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Nome #
AZIONE DEI LIEVITI NELL’ABBATTIMENTO DELL’ OCRATOSSINA ADURANTE LA FERMENTAZIONE VINARIA 378
Potassium Polyaspartate, a New Compound for Tartrate Stabilization of Wine 377
Impiego di lieviti non-Saccharomyces come starter nella produzione del Vin Santo. Risultati preliminari 350
Characterization of potential spoilage wine yeasts and their possible use in winemaking process 341
Influenza delle modalità di inoculo sulle fermentazioni miste controllate con lieviti Saccharomyces e non-Saccharomyces 323
Schizosaccharomyces japonicus: A Polysaccharide-Overproducing Yeast to Be Used in Winemaking 317
Cell wall polysaccharides released during the alcoholic fermentation by Schizosaccharomyces pombe and S. japonicus: quantification and characterization 312
Comportamento fermentativo di starter misti Saccharomyces / kluyeromices e Saccharomyces / Zygosaccharomyces in prove di cantina 304
Influenza della temperatura nelle fermentazioni multi starter controllate 297
Microvinificazioni con inoculi multi starter di lieviti non-Saccharomyces / Saccharomyces 297
Controlled mixed fermentation at winery scale using Zygotorulaspora florentina and Saccharomyces cerevisiae 297
Cell Wall Polysaccharides Release during the Alcoholic Fermentation by Schizosaccharomyces pombe 293
Vinsanto: quale inoculo? 279
Vinsanto: influenza dell’inoculo di ceppi diversi di Saccharomyces sulla composizione chimica e sulle caratteristiche organolettiche. 278
Schizosaccharomyces japonicus: lievito con elevata capacità di rilascio di polisaccaridi - valutazione dell’impatto sulla stabilità proteica dei vini 263
Yeasts, mannoproteins and wine quality 260
Mannoproteins from non-Saccharomyces yeasts: a new opportunity to improve wine quality 243
La produzione di macromolecole da parte di lieviti appartenenti alla specie Saccharomyces cerevisiae 241
Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation: a strategy to enhance acidity and improve the overall quality of wine 235
Optimization of growth conditions on biosynthesis of extracellular beta-glucosidase by Debaryomyces hansenii. 230
Utilizzazione di spore immobilizzate di Saccharomyces cerevisiae. 230
Production and secretion of human pro-insulin by the recombinant yeast Hansenula polymorpha. 227
Galactomannoproteins of Schizosaccharomyces japonicus and wine protein stability 220
Non-Saccharomyces yeasts in controlled mixed culture fermentation in winemaking: the role of metabolic interactions 214
LIEVITO INATTIVATO PER LA STABILIZZAZIONE PROTEICA DEI VINI 209
Pilot Scale Fermentations of Sangiovese: An Overview on the Impact of Saccharomyces and Non-Saccharomyces Wine Yeasts 206
Quality of veiled olive oil: Role of turbidity components 205
Evaluation of the Yeast Schizosaccharomyces japonicus for Use in Wine Production 199
Inoculo di starter misti Saccharomyces cerevisiae/non-Saccharomyces per il miglioramento della qualità dei vini 198
An integrated bioprocess to recover bovine milk oligosaccharides from colostrum whey permeate 198
Spontaneous and inoculated yeast populations dynamics and their effect on organoleptic characters of Vinsanto wine under different process conditions. 197
Lachancea thermotolerans as an alternative yeast for the production of beer 195
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 195
A culture-independent PCR-based method for the detection of Lachancea thermotolerans in wine 194
Zygotorulaspora florentina and Starmerella bacillaris in multistarter fermentation with Saccharomyces cerevisiae to reduce volatile acidity of high sugar musts 193
Characterization of beta -glucosidase activity in yeasts of oenological origin 191
Cell wall polysaccharides released during the alcoholic fermentation by Schizosaccharomyces pombe and S. japonicus: quantification and characterization 189
Effects of High Temperatures on the Efficacy of Potassium Polyaspartate for Tartaric Stabilization in Wines 188
Chemical and sensory characteristics of Sangiovese wines obtained by Saccharomyces cerevisiae and Schizosaccharomyces japonicus mixed culture fermentations 182
Il ruolo del materiale: come il contenitore influenza lo stile di un vino rosso 181
Physical, Chemical and Biological Characterization of Veiled Extra Virgin Olive Oil Turbidity for Degradation Risk Assessment 178
Impact of Thermally Inactivated Non-Saccharomyces Yeast Derivatives on White Wine 176
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 175
Industrial drying for agrifood by-products re-use: Cases studies on pomegranate peel (Punica granatum L.) and stoned olive pomace (pâtè, Olea europaea L.) 174
Protection of wine from protein haze using Schizosaccharomyces japonicus polysaccharides 173
Biodiversità della popolazione di lieviti presente nel corso della fermentazione di mosti di uva "Sangiovese" 173
Purification of caprine oligosaccharides at pilot-scale 168
Chemical composition and organoleptic characters of Vinsanto wine obtained by the use of different Saccharomyces strains. 168
Characterization of esterase activity in wine related yeast 167
Alcoholic fermentation of Chardonnay grape must by a mixture of Saccharomyces cerevisiae yeast strains: dominance or coexistence? 167
Chemical Characterization, Sensory Definition and Prediction Model of the Cider Dryness from New York State Apples 164
CARATTERIZZAZIONE FISIOLOGICO BIOCHIMICA DI BATTERI MALOLATTICI ISOLATI DA VINI DEL CHIANTI 164
CELL-RECYCLE BATCH FERMENTATION (CRBF) BY USING IMMOBILIZED CELLS OF FLOCCULENT SACCHAROMYCES CEREVISIAE WINE STRAINS 163
Comparison between Metschnikowia pulcherrima and Torulaspora delbrueckii used in sequential wine fermentations with Saccharomyces cerevisiae 159
Alla ricerca della complessità perduta 159
Potential spoilage non-Saccharomyces yeasts in mixed cultures with Saccharomyces cerevisiae 158
Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae 158
Schizosaccharomyces japonicus: a polysaccharides overproducing yeast to be used in mixed fermentation 156
Schizosaccharomyces japonicus/Saccharomyces cerevisiae mixed starter cultures: New perspectives for the improvement of Sangiovese aroma, taste, and color stability 156
Yeast killer toxins: from ecological significance to application 155
Addition of Organic Acids to Base Wines: Impacts on the Technological Characteristics and the Foam Quality of Sparkling Wines 154
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 154
CARATTERIZZAZIONE FISIOLOGICO-BIOCHIMICA DI BATTERI MALOLATTICI ISOLATI DA VINI DEL CHIANTI 154
Controlled mixed culture fermentation: a new perspective on the use of non-Saccharomyces yeasts in winemaking. 154
Production de macromolécules pariétales de Saccharomyces cerevisiae au cours de la fermentation et leur influence sur la fermentation malolactique. 153
Polysaccharides and glycerol production by non-Saccharomyces wine yeasts 153
Miglioramento della qualita' dei vini mediante l'impiego di inoculi misti 150
Proceedings of the XXIV Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotecnology 149
Microbiota of fermented beverages 146
Monitoring of Sangiovese Red Wine Chemical and Sensory Parameters along One-Year Aging in Different Tank Materials and Glass Bottle 145
Optimization of microbiological fermentation parameters for Vinsanto wine production 141
Secrezione di pro-insulina umana con il lievito ricombinante Hansenula polymorpha. 139
Impact of natural phytosanitary product residuals on yeasts fermentation performance and wine composition 138
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 137
Non-Saccharomyces yeast derivatives: Characterization of novel potential bio-adjuvants for the winemaking process 135
Vin Santo 134
Improvement of wine quality by using non-Saccharomyces yeasts in mixed culture with S. cerevisiae 133
42nd SASEV VIRTUAL CONFERENCE 3-5 November 2020 131
Impact of mother sediment on yeast growth, biodiversity, and ethanol production during fermentation of Vinsanto wine 130
Influence des différentes cultures starter de bactéries malolactiques sur la qualité du vin 128
INFLUENZA DI DIVERSI CEPPI DI BATTERI MALOLATTICI SULLA QUALITA' DEL VINO 128
Use of non-Saccharomyces wine yeasts as novel sources of mannoproteins in wine 127
Phormidium ambiguum and Leptolyngbya ohadii Exopolysaccharides under Low Water Availability 124
Protection of wine from protein haze using Schizosaccharomyces japonicus glycoproteins 124
Hydrolisis of grape glycosides by enological yeast beta-glucosidase. 121
Monitoring of a Sangiovese red wine volatile profile along one- year aging in different tank materials and glass bottle 121
Costituzione di una banca di lieviti da vino: studio della loro biodiversità e selezione dei ceppi presenti nell’areale del Chianti Classico. 120
Extraction and immobilization in one step of two beta-glucosidase released from a yeast strain of Debaryomyces hansenii 117
Determination of 2,3-butanediol in high and low acetoin producers of Saccharomyces cerevisiae wine yeasts by Automated Multiple Development (AMD) 117
Yeasts 110
SECONDARY PRODUCTS FORMATION AS A TOOL FOR DISCRIMINATING NON-SACCHAROMYCES WINE STRAIN 109
Production and properties of β-glucosidase by wine related yeast 109
CONTROLLO DELLA PRESENZA DI LIEVITI BRETTANOMYCES/DEKKERA DURANTE IL PROCESSO DI VINIFICAZIONE E AFFINAMENTO DEL VINO 107
Rapid Wine Fingerprinting: Detection of Phenolics and Off-Flavor Compounds by DART Mass Spectrometry 107
Population dynamics in Saccharomyces cerevisiae strains isolated from spontaneus wine fermentations in two wineries of the Chianti area 104
PRODUCTION OF PARIETAL MACROMOLECULES BY SACCHAROMYCES CEREVISIAE AND THEIR INFLUENCE ON MALOLACTIC FERMENTATION 102
Controlled mixed culture wine fermentations using non-Saccharomyces yeasts. 99
LE PROTEINE DEI MOSTI E DEI VINI: DA DOVE VENGONO E COME SI COMPORTANO 95
Low-level Pesticide Screening and Monitoring Wine Spoilage: Rapid Sample Concentration for Quantitative Analysis by DART Mass Spectrometry 94
I lieviti Flor 90
Totale 18.320
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Categoria #
all - tutte 46.008
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 46.008
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022631 28 75 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
2026/2027121 121 0 0 0 0 0 0 0 0 0 0 0
Totale 18.984