DOMIZIO, PAOLA
 Distribuzione geografica
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Continente #
EU - Europa 5.839
NA - Nord America 3.988
AS - Asia 840
SA - Sud America 29
AF - Africa 28
OC - Oceania 14
Continente sconosciuto - Info sul continente non disponibili 1
Totale 10.739
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Nazione #
US - Stati Uniti d'America 3.976
PL - Polonia 2.417
IT - Italia 1.197
RU - Federazione Russa 1.002
IE - Irlanda 372
SE - Svezia 250
SG - Singapore 248
CN - Cina 154
HK - Hong Kong 154
DE - Germania 132
JO - Giordania 132
CH - Svizzera 119
UA - Ucraina 104
FI - Finlandia 67
FR - Francia 59
GB - Regno Unito 53
IN - India 50
VN - Vietnam 43
ES - Italia 36
TR - Turchia 35
CI - Costa d'Avorio 16
CL - Cile 14
CA - Canada 11
BR - Brasile 9
SC - Seychelles 8
KR - Corea 7
AU - Australia 6
NZ - Nuova Zelanda 6
BE - Belgio 5
JP - Giappone 5
NL - Olanda 5
PT - Portogallo 5
RO - Romania 5
TW - Taiwan 5
IL - Israele 4
PE - Perù 4
ZA - Sudafrica 4
GR - Grecia 3
AR - Argentina 2
BG - Bulgaria 2
MD - Moldavia 2
PF - Polinesia Francese 2
PK - Pakistan 2
CZ - Repubblica Ceca 1
EU - Europa 1
LT - Lituania 1
MX - Messico 1
MY - Malesia 1
NO - Norvegia 1
SI - Slovenia 1
Totale 10.739
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Città #
Warsaw 2.413
Santa Clara 1.103
Dublin 367
Florence 316
Fairfield 312
Chandler 269
Singapore 191
Ashburn 167
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
Mumbai 45
Moscow 44
Dong Ket 41
Milan 41
Shanghai 39
Buffalo 34
Izmir 34
Rome 34
Munich 33
San Diego 27
Los Angeles 23
Norwalk 17
Abidjan 16
Verona 16
New York 15
Falls Church 14
Turin 14
Hillsboro 11
Naples 11
Bologna 10
Siena 10
Toronto 10
Paris 9
Santiago 9
Yubileyny 9
Barcelona 8
Le Bourg 8
Livorno 8
West Jordan 8
Clapham 7
Frankfurt Am Main 7
Kent 7
Madrid 7
Padova 7
Venice 7
Brescia 6
Capannori 6
Monterenzio 6
Perugia 6
Pescara 6
Taranto 6
Vicenza 6
Andover 5
Brussels 5
Detmold 5
Guangzhou 5
Pisa 5
Redmond 5
Saint Petersburg 5
Torino 5
Adelaide 4
Arroyo de la Encomienda 4
Centro 4
Cusco 4
Dallas 4
Fucecchio 4
Monza 4
Old Bridge 4
Parma 4
Pordenone 4
Prato 4
Renton 4
San Luis Obispo 4
Sassari 4
Scandicci 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
Totale 7.435
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Nome #
Impiego di lieviti non-Saccharomyces come starter nella produzione del Vin Santo. Risultati preliminari 267
AZIONE DEI LIEVITI NELL’ABBATTIMENTO DELL’ OCRATOSSINA ADURANTE LA FERMENTAZIONE VINARIA 264
Schizosaccharomyces japonicus: A Polysaccharide-Overproducing Yeast to Be Used in Winemaking 229
Characterization of potential spoilage wine yeasts and their possible use in winemaking process 227
Controlled mixed fermentation at winery scale using Zygotorulaspora florentina and Saccharomyces cerevisiae 220
Influenza delle modalità di inoculo sulle fermentazioni miste controllate con lieviti Saccharomyces e non-Saccharomyces 216
Potassium Polyaspartate, a New Compound for Tartrate Stabilization of Wine 216
Influenza della temperatura nelle fermentazioni multi starter controllate 212
Cell wall polysaccharides released during the alcoholic fermentation by Schizosaccharomyces pombe and S. japonicus: quantification and characterization 212
Vinsanto: influenza dell’inoculo di ceppi diversi di Saccharomyces sulla composizione chimica e sulle caratteristiche organolettiche. 207
Comportamento fermentativo di starter misti Saccharomyces / kluyeromices e Saccharomyces / Zygosaccharomyces in prove di cantina 204
Vinsanto: quale inoculo? 198
La produzione di macromolecole da parte di lieviti appartenenti alla specie Saccharomyces cerevisiae 195
Microvinificazioni con inoculi multi starter di lieviti non-Saccharomyces / Saccharomyces 195
Schizosaccharomyces japonicus: lievito con elevata capacità di rilascio di polisaccaridi - valutazione dell’impatto sulla stabilità proteica dei vini 190
Utilizzazione di spore immobilizzate di Saccharomyces cerevisiae. 184
Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation: a strategy to enhance acidity and improve the overall quality of wine 183
Mannoproteins from non-Saccharomyces yeasts: a new opportunity to improve wine quality 180
Optimization of growth conditions on biosynthesis of extracellular beta-glucosidase by Debaryomyces hansenii. 179
Production and secretion of human pro-insulin by the recombinant yeast Hansenula polymorpha. 177
Cell Wall Polysaccharides Release during the Alcoholic Fermentation by Schizosaccharomyces pombe 170
Lachancea thermotolerans as an alternative yeast for the production of beer 136
An integrated bioprocess to recover bovine milk oligosaccharides from colostrum whey permeate 131
Yeasts, mannoproteins and wine quality 130
Inoculo di starter misti Saccharomyces cerevisiae/non-Saccharomyces per il miglioramento della qualità dei vini 128
Purification of caprine oligosaccharides at pilot-scale 128
Zygotorulaspora florentina and Starmerella bacillaris in multistarter fermentation with Saccharomyces cerevisiae to reduce volatile acidity of high sugar musts 126
Pilot Scale Fermentations of Sangiovese: An Overview on the Impact of Saccharomyces and Non-Saccharomyces Wine Yeasts 121
Spontaneous and inoculated yeast populations dynamics and their effect on organoleptic characters of Vinsanto wine under different process conditions. 118
Cell wall polysaccharides released during the alcoholic fermentation by Schizosaccharomyces pombe and S. japonicus: quantification and characterization 118
Non-Saccharomyces yeasts in controlled mixed culture fermentation in winemaking: the role of metabolic interactions 116
Physical, Chemical and Biological Characterization of Veiled Extra Virgin Olive Oil Turbidity for Degradation Risk Assessment 115
A culture-independent PCR-based method for the detection of Lachancea thermotolerans in wine 114
Characterization of beta -glucosidase activity in yeasts of oenological origin 113
Effects of High Temperatures on the Efficacy of Potassium Polyaspartate for Tartaric Stabilization in Wines 113
Galactomannoproteins of Schizosaccharomyces japonicus and wine protein stability 112
Evaluation of the Yeast Schizosaccharomyces japonicus for Use in Wine Production 111
Production de macromolécules pariétales de Saccharomyces cerevisiae au cours de la fermentation et leur influence sur la fermentation malolactique. 104
Yeast killer toxins: from ecological significance to application 104
Protection of wine from protein haze using Schizosaccharomyces japonicus polysaccharides 103
Alcoholic fermentation of Chardonnay grape must by a mixture of Saccharomyces cerevisiae yeast strains: dominance or coexistence? 103
Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae 101
LIEVITO INATTIVATO PER LA STABILIZZAZIONE PROTEICA DEI VINI 100
CARATTERIZZAZIONE FISIOLOGICO BIOCHIMICA DI BATTERI MALOLATTICI ISOLATI DA VINI DEL CHIANTI 98
CELL-RECYCLE BATCH FERMENTATION (CRBF) BY USING IMMOBILIZED CELLS OF FLOCCULENT SACCHAROMYCES CEREVISIAE WINE STRAINS 97
Potential spoilage non-Saccharomyces yeasts in mixed cultures with Saccharomyces cerevisiae 97
Controlled mixed culture fermentation: a new perspective on the use of non-Saccharomyces yeasts in winemaking. 96
CARATTERIZZAZIONE FISIOLOGICO-BIOCHIMICA DI BATTERI MALOLATTICI ISOLATI DA VINI DEL CHIANTI 95
Impact of mother sediment on yeast growth, biodiversity, and ethanol production during fermentation of Vinsanto wine 93
Il ruolo del materiale: come il contenitore influenza lo stile di un vino rosso 91
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 90
Secrezione di pro-insulina umana con il lievito ricombinante Hansenula polymorpha. 89
Alla ricerca della complessità perduta 88
Use of non-Saccharomyces wine yeasts as novel sources of mannoproteins in wine 87
Impact of Thermally Inactivated Non-Saccharomyces Yeast Derivatives on White Wine 87
Vin Santo 86
Biodiversità della popolazione di lieviti presente nel corso della fermentazione di mosti di uva "Sangiovese" 86
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 86
Determination of 2,3-butanediol in high and low acetoin producers of Saccharomyces cerevisiae wine yeasts by Automated Multiple Development (AMD) 84
Characterization of esterase activity in wine related yeast 82
Miglioramento della qualita' dei vini mediante l'impiego di inoculi misti 81
Chemical and sensory characteristics of Sangiovese wines obtained by Saccharomyces cerevisiae and Schizosaccharomyces japonicus mixed culture fermentations 79
Costituzione di una banca di lieviti da vino: studio della loro biodiversità e selezione dei ceppi presenti nell’areale del Chianti Classico. 78
Extraction and immobilization in one step of two beta-glucosidase released from a yeast strain of Debaryomyces hansenii 78
Chemical composition and organoleptic characters of Vinsanto wine obtained by the use of different Saccharomyces strains. 78
Microbiota of fermented beverages 77
Quality of veiled olive oil: Role of turbidity components 77
INFLUENZA DI DIVERSI CEPPI DI BATTERI MALOLATTICI SULLA QUALITA' DEL VINO 75
Proceedings of the XXIV Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotecnology 75
Influence des différentes cultures starter de bactéries malolactiques sur la qualité du vin 72
CONTROLLO DELLA PRESENZA DI LIEVITI BRETTANOMYCES/DEKKERA DURANTE IL PROCESSO DI VINIFICAZIONE E AFFINAMENTO DEL VINO 72
Hydrolisis of grape glycosides by enological yeast beta-glucosidase. 71
Population dynamics in Saccharomyces cerevisiae strains isolated from spontaneus wine fermentations in two wineries of the Chianti area 70
Yeasts 68
Optimization of microbiological fermentation parameters for Vinsanto wine production 68
Polysaccharides and glycerol production by non-Saccharomyces wine yeasts 67
Schizosaccharomyces japonicus: a polysaccharides overproducing yeast to be used in mixed fermentation 66
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 64
42nd SASEV VIRTUAL CONFERENCE 3-5 November 2020 64
SECONDARY PRODUCTS FORMATION AS A TOOL FOR DISCRIMINATING NON-SACCHAROMYCES WINE STRAIN 64
Production and properties of β-glucosidase by wine related yeast 63
Schizosaccharomyces japonicus/Saccharomyces cerevisiae mixed starter cultures: New perspectives for the improvement of Sangiovese aroma, taste, and color stability 62
PRODUCTION OF PARIETAL MACROMOLECULES BY SACCHAROMYCES CEREVISIAE AND THEIR INFLUENCE ON MALOLACTIC FERMENTATION 60
Industrial drying for agrifood by-products re-use: Cases studies on pomegranate peel (Punica granatum L.) and stoned olive pomace (pâtè, Olea europaea L.) 59
Protection of wine from protein haze using Schizosaccharomyces japonicus glycoproteins 59
I lieviti Flor 58
Monitoring of Sangiovese Red Wine Chemical and Sensory Parameters along One-Year Aging in Different Tank Materials and Glass Bottle 58
Monitoring of a Sangiovese red wine volatile profile along one- year aging in different tank materials and glass bottle 52
Improvement of wine quality by using non-Saccharomyces yeasts in mixed culture with S. cerevisiae 51
Rapid Wine Fingerprinting: Detection of Phenolics and Off-Flavor Compounds by DART Mass Spectrometry 50
Low-level Pesticide Screening and Monitoring Wine Spoilage: Rapid Sample Concentration for Quantitative Analysis by DART Mass Spectrometry 49
Chemical Characterization, Sensory Definition and Prediction Model of the Cider Dryness from New York State Apples 48
Controlled mixed culture wine fermentations using non-Saccharomyces yeasts. 48
Use of Non-Saccharomyces Yeast as a Novel Source of Mannoproteins in Wine 46
La “madre” del Vinsanto: la sua influenza sulla crescita e biodiversità dei lieviti e sulla produzione di etanolo. 44
Non-Saccharomyces yeast derivatives: Characterization of novel potential bio-adjuvants for the winemaking process 39
Preventing Wine Spoilage: Rapid Screening & Quantitative Analysis of Off-flavor Phenolic Compounds by DART Mass Spectrometry 39
What non-Saccharomyces Yeasts Can Bring to your Wines 39
Phormidium ambiguum and Leptolyngbya ohadii Exopolysaccharides under Low Water Availability 34
Addition of Organic Acids to Base Wines: Impacts on the Technological Characteristics and the Foam Quality of Sparkling Wines 26
Totale 10.830
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Categoria #
all - tutte 26.023
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 26.023
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020942 0 0 0 0 151 122 116 166 105 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
2024/20252.893 175 418 328 606 1.366 0 0 0 0 0 0 0
Totale 10.878