DOMIZIO, PAOLA
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
EU - Europa 4.861
NA - Nord America 2.616
AS - Asia 598
SA - Sud America 22
OC - Oceania 14
AF - Africa 11
Continente sconosciuto - Info sul continente non disponibili 1
Totale 8.123
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 2.604
PL - Polonia 2.417
IT - Italia 1.089
IE - Irlanda 371
SE - Svezia 249
RU - Federazione Russa 178
HK - Hong Kong 154
CN - Cina 141
JO - Giordania 132
CH - Svizzera 118
DE - Germania 102
UA - Ucraina 102
SG - Singapore 66
FI - Finlandia 65
FR - Francia 55
GB - Regno Unito 53
VN - Vietnam 43
TR - Turchia 35
ES - Italia 33
CL - Cile 14
CA - Canada 11
SC - Seychelles 8
AU - Australia 6
IN - India 6
KR - Corea 6
NZ - Nuova Zelanda 6
BE - Belgio 5
JP - Giappone 5
NL - Olanda 5
PT - Portogallo 5
RO - Romania 5
TW - Taiwan 5
BR - Brasile 4
PE - Perù 4
ZA - Sudafrica 3
BG - Bulgaria 2
GR - Grecia 2
IL - Israele 2
MD - Moldavia 2
PF - Polinesia Francese 2
PK - Pakistan 2
CZ - Repubblica Ceca 1
EU - Europa 1
MX - Messico 1
MY - Malesia 1
NO - Norvegia 1
SI - Slovenia 1
Totale 8.123
Salva come PNG Salva come JPEG
Città #
Warsaw 2.413
Dublin 367
Fairfield 312
Florence 274
Chandler 269
Ashburn 166
Jacksonville 152
Woodbridge 152
Houston 133
Wilmington 131
Cambridge 128
Seattle 118
Bern 113
Princeton 94
Hong Kong 77
Boardman 61
Ann Arbor 59
Lawrence 56
Altamura 54
Boston 53
Medford 52
Beijing 47
Singapore 44
Dong Ket 41
Milan 41
Shanghai 39
Buffalo 34
Izmir 34
San Diego 27
Moscow 26
Rome 25
Los Angeles 23
Norwalk 17
New York 15
Falls Church 14
Turin 14
Verona 14
Hillsboro 11
Naples 11
Siena 10
Toronto 10
Santiago 9
Barcelona 8
Bologna 8
Le Bourg 8
Livorno 8
West Jordan 8
Clapham 7
Frankfurt Am Main 7
Kent 7
Padova 7
Capannori 6
Madrid 6
Monterenzio 6
Perugia 6
Pescara 6
Taranto 6
Vicenza 6
Andover 5
Brussels 5
Detmold 5
Paris 5
Pisa 5
Redmond 5
Saint Petersburg 5
Torino 5
Venice 5
Adelaide 4
Arroyo de la Encomienda 4
Brescia 4
Centro 4
Cusco 4
Dallas 4
Fucecchio 4
Guangzhou 4
Monza 4
Munich 4
Old Bridge 4
Parma 4
Pordenone 4
Prato 4
Renton 4
Sassari 4
Schio 4
Seoul 4
Alpicat 3
Arezzo 3
Campi Bisenzio 3
Carbonera 3
Castelliri 3
Castiglion Fiorentino 3
Concepcion 3
Corvallis 3
Forlì 3
Francavilla al Mare 3
Hangzhou 3
Iesi 3
Lappeenranta 3
Lecce 3
Mangere 3
Totale 6.012
Salva come PNG Salva come JPEG
Nome #
Impiego di lieviti non-Saccharomyces come starter nella produzione del Vin Santo. Risultati preliminari 237
AZIONE DEI LIEVITI NELL’ABBATTIMENTO DELL’ OCRATOSSINA ADURANTE LA FERMENTAZIONE VINARIA 228
Schizosaccharomyces japonicus: A Polysaccharide-Overproducing Yeast to Be Used in Winemaking 207
Influenza delle modalità di inoculo sulle fermentazioni miste controllate con lieviti Saccharomyces e non-Saccharomyces 193
Characterization of potential spoilage wine yeasts and their possible use in winemaking process 193
Potassium Polyaspartate, a New Compound for Tartrate Stabilization of Wine 191
Cell wall polysaccharides released during the alcoholic fermentation by Schizosaccharomyces pombe and S. japonicus: quantification and characterization 189
Vinsanto: influenza dell’inoculo di ceppi diversi di Saccharomyces sulla composizione chimica e sulle caratteristiche organolettiche. 187
Influenza della temperatura nelle fermentazioni multi starter controllate 186
Controlled mixed fermentation at winery scale using Zygotorulaspora florentina and Saccharomyces cerevisiae 185
Comportamento fermentativo di starter misti Saccharomyces / kluyeromices e Saccharomyces / Zygosaccharomyces in prove di cantina 177
Vinsanto: quale inoculo? 174
La produzione di macromolecole da parte di lieviti appartenenti alla specie Saccharomyces cerevisiae 173
Schizosaccharomyces japonicus: lievito con elevata capacità di rilascio di polisaccaridi - valutazione dell’impatto sulla stabilità proteica dei vini 170
Utilizzazione di spore immobilizzate di Saccharomyces cerevisiae. 164
Mannoproteins from non-Saccharomyces yeasts: a new opportunity to improve wine quality 162
Optimization of growth conditions on biosynthesis of extracellular beta-glucosidase by Debaryomyces hansenii. 160
Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation: a strategy to enhance acidity and improve the overall quality of wine 160
Microvinificazioni con inoculi multi starter di lieviti non-Saccharomyces / Saccharomyces 158
Production and secretion of human pro-insulin by the recombinant yeast Hansenula polymorpha. 157
Cell Wall Polysaccharides Release during the Alcoholic Fermentation by Schizosaccharomyces pombe 142
Lachancea thermotolerans as an alternative yeast for the production of beer 110
Purification of caprine oligosaccharides at pilot-scale 106
Yeasts, mannoproteins and wine quality 106
An integrated bioprocess to recover bovine milk oligosaccharides from colostrum whey permeate 104
Zygotorulaspora florentina and Starmerella bacillaris in multistarter fermentation with Saccharomyces cerevisiae to reduce volatile acidity of high sugar musts 101
Inoculo di starter misti Saccharomyces cerevisiae/non-Saccharomyces per il miglioramento della qualità dei vini 97
Cell wall polysaccharides released during the alcoholic fermentation by Schizosaccharomyces pombe and S. japonicus: quantification and characterization 92
Pilot Scale Fermentations of Sangiovese: An Overview on the Impact of Saccharomyces and Non-Saccharomyces Wine Yeasts 91
Spontaneous and inoculated yeast populations dynamics and their effect on organoleptic characters of Vinsanto wine under different process conditions. 90
Physical, Chemical and Biological Characterization of Veiled Extra Virgin Olive Oil Turbidity for Degradation Risk Assessment 89
Effects of High Temperatures on the Efficacy of Potassium Polyaspartate for Tartaric Stabilization in Wines 89
Non-Saccharomyces yeasts in controlled mixed culture fermentation in winemaking: the role of metabolic interactions 87
A culture-independent PCR-based method for the detection of Lachancea thermotolerans in wine 84
Evaluation of the Yeast Schizosaccharomyces japonicus for Use in Wine Production 84
Yeast killer toxins: from ecological significance to application 84
Production de macromolécules pariétales de Saccharomyces cerevisiae au cours de la fermentation et leur influence sur la fermentation malolactique. 81
Characterization of beta -glucosidase activity in yeasts of oenological origin 80
Galactomannoproteins of Schizosaccharomyces japonicus and wine protein stability 79
Controlled mixed culture fermentation: a new perspective on the use of non-Saccharomyces yeasts in winemaking. 77
Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae 76
Protection of wine from protein haze using Schizosaccharomyces japonicus polysaccharides 75
Impact of mother sediment on yeast growth, biodiversity, and ethanol production during fermentation of Vinsanto wine 75
Potential spoilage non-Saccharomyces yeasts in mixed cultures with Saccharomyces cerevisiae 74
CARATTERIZZAZIONE FISIOLOGICO BIOCHIMICA DI BATTERI MALOLATTICI ISOLATI DA VINI DEL CHIANTI 73
Alcoholic fermentation of Chardonnay grape must by a mixture of Saccharomyces cerevisiae yeast strains: dominance or coexistence? 72
Secrezione di pro-insulina umana con il lievito ricombinante Hansenula polymorpha. 71
LIEVITO INATTIVATO PER LA STABILIZZAZIONE PROTEICA DEI VINI 69
CELL-RECYCLE BATCH FERMENTATION (CRBF) BY USING IMMOBILIZED CELLS OF FLOCCULENT SACCHAROMYCES CEREVISIAE WINE STRAINS 66
Use of non-Saccharomyces wine yeasts as novel sources of mannoproteins in wine 65
Determination of 2,3-butanediol in high and low acetoin producers of Saccharomyces cerevisiae wine yeasts by Automated Multiple Development (AMD) 64
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 64
CARATTERIZZAZIONE FISIOLOGICO-BIOCHIMICA DI BATTERI MALOLATTICI ISOLATI DA VINI DEL CHIANTI 64
Vin Santo 62
Il ruolo del materiale: come il contenitore influenza lo stile di un vino rosso 60
Costituzione di una banca di lieviti da vino: studio della loro biodiversità e selezione dei ceppi presenti nell’areale del Chianti Classico. 60
Biodiversità della popolazione di lieviti presente nel corso della fermentazione di mosti di uva "Sangiovese" 59
Microbiota of fermented beverages 59
Influence des différentes cultures starter de bactéries malolactiques sur la qualité du vin 58
Alla ricerca della complessità perduta 56
Miglioramento della qualita' dei vini mediante l'impiego di inoculi misti 55
Proceedings of the XXIV Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotecnology 55
INFLUENZA DI DIVERSI CEPPI DI BATTERI MALOLATTICI SULLA QUALITA' DEL VINO 54
Characterization of esterase activity in wine related yeast 54
CONTROLLO DELLA PRESENZA DI LIEVITI BRETTANOMYCES/DEKKERA DURANTE IL PROCESSO DI VINIFICAZIONE E AFFINAMENTO DEL VINO 54
Chemical composition and organoleptic characters of Vinsanto wine obtained by the use of different Saccharomyces strains. 54
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 54
Extraction and immobilization in one step of two beta-glucosidase released from a yeast strain of Debaryomyces hansenii 52
Hydrolisis of grape glycosides by enological yeast beta-glucosidase. 51
Population dynamics in Saccharomyces cerevisiae strains isolated from spontaneus wine fermentations in two wineries of the Chianti area 51
Yeasts 46
Chemical and sensory characteristics of Sangiovese wines obtained by Saccharomyces cerevisiae and Schizosaccharomyces japonicus mixed culture fermentations 45
Optimization of microbiological fermentation parameters for Vinsanto wine production 45
Quality of veiled olive oil: Role of turbidity components 45
SECONDARY PRODUCTS FORMATION AS A TOOL FOR DISCRIMINATING NON-SACCHAROMYCES WINE STRAIN 43
Production and properties of β-glucosidase by wine related yeast 43
Schizosaccharomyces japonicus: a polysaccharides overproducing yeast to be used in mixed fermentation 42
PRODUCTION OF PARIETAL MACROMOLECULES BY SACCHAROMYCES CEREVISIAE AND THEIR INFLUENCE ON MALOLACTIC FERMENTATION 41
42nd SASEV VIRTUAL CONFERENCE 3-5 November 2020 38
I lieviti Flor 38
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 37
Protection of wine from protein haze using Schizosaccharomyces japonicus glycoproteins 35
Rapid Wine Fingerprinting: Detection of Phenolics and Off-Flavor Compounds by DART Mass Spectrometry 32
Schizosaccharomyces japonicus/Saccharomyces cerevisiae mixed starter cultures: New perspectives for the improvement of Sangiovese aroma, taste, and color stability 31
Industrial drying for agrifood by-products re-use: Cases studies on pomegranate peel (Punica granatum L.) and stoned olive pomace (pâtè, Olea europaea L.) 30
Low-level Pesticide Screening and Monitoring Wine Spoilage: Rapid Sample Concentration for Quantitative Analysis by DART Mass Spectrometry 29
Monitoring of Sangiovese Red Wine Chemical and Sensory Parameters along One-Year Aging in Different Tank Materials and Glass Bottle 29
Controlled mixed culture wine fermentations using non-Saccharomyces yeasts. 28
La “madre” del Vinsanto: la sua influenza sulla crescita e biodiversità dei lieviti e sulla produzione di etanolo. 27
Improvement of wine quality by using non-Saccharomyces yeasts in mixed culture with S. cerevisiae 27
Monitoring of a Sangiovese red wine volatile profile along one- year aging in different tank materials and glass bottle 26
Polysaccharides and glycerol production by non-Saccharomyces wine yeasts 23
Use of Non-Saccharomyces Yeast as a Novel Source of Mannoproteins in Wine 22
Chemical Characterization, Sensory Definition and Prediction Model of the Cider Dryness from New York State Apples 20
Preventing Wine Spoilage: Rapid Screening & Quantitative Analysis of Off-flavor Phenolic Compounds by DART Mass Spectrometry 17
What non-Saccharomyces Yeasts Can Bring to your Wines 16
Non-Saccharomyces yeast derivatives: Characterization of novel potential bio-adjuvants for the winemaking process 11
Phormidium ambiguum and Leptolyngbya ohadii Exopolysaccharides under Low Water Availability 8
Totale 8.254
Salva come PNG Salva come JPEG
Categoria #
all - tutte 21.400
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 21.400
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20201.263 0 154 61 106 151 122 116 166 105 93 162 27
2020/20211.241 107 108 62 144 78 133 74 81 107 177 56 114
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
2024/2025269 175 94 0 0 0 0 0 0 0 0 0 0
Totale 8.254