DOMIZIO, PAOLA
 Distribuzione geografica
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Continente #
EU - Europa 6.912
NA - Nord America 6.774
AS - Asia 3.467
SA - Sud America 563
AF - Africa 99
OC - Oceania 74
Continente sconosciuto - Info sul continente non disponibili 2
Totale 17.891
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Nazione #
US - Stati Uniti d'America 6.692
PL - Polonia 2.426
IT - Italia 1.468
RU - Federazione Russa 1.412
SG - Singapore 967
CN - Cina 833
HK - Hong Kong 474
BR - Brasile 437
IE - Irlanda 372
VN - Vietnam 348
KR - Corea 287
SE - Svezia 254
FR - Francia 205
DE - Germania 190
JO - Giordania 138
CH - Svizzera 123
FI - Finlandia 111
UA - Ucraina 108
GB - Regno Unito 94
IN - India 92
ID - Indonesia 64
AU - Australia 63
TR - Turchia 57
ES - Italia 53
JP - Giappone 53
AR - Argentina 43
CA - Canada 41
CL - Cile 31
NL - Olanda 26
MX - Messico 24
ZA - Sudafrica 24
BD - Bangladesh 22
IQ - Iraq 19
PK - Pakistan 19
CI - Costa d'Avorio 16
MA - Marocco 15
EC - Ecuador 14
NG - Nigeria 13
GR - Grecia 11
TW - Taiwan 11
AZ - Azerbaigian 10
BO - Bolivia 9
UZ - Uzbekistan 9
NZ - Nuova Zelanda 8
PT - Portogallo 8
SA - Arabia Saudita 8
SC - Seychelles 8
BE - Belgio 7
CO - Colombia 7
MY - Malesia 7
PE - Perù 7
RO - Romania 7
VE - Venezuela 7
TH - Thailandia 6
BG - Bulgaria 5
CZ - Repubblica Ceca 5
IL - Israele 5
IR - Iran 5
KE - Kenya 5
NP - Nepal 5
PY - Paraguay 5
DZ - Algeria 4
JM - Giamaica 4
MD - Moldavia 4
PH - Filippine 4
TN - Tunisia 4
TT - Trinidad e Tobago 4
BJ - Benin 3
DK - Danimarca 3
DO - Repubblica Dominicana 3
EG - Egitto 3
ET - Etiopia 3
HN - Honduras 3
HR - Croazia 3
HU - Ungheria 3
RS - Serbia 3
SY - Repubblica araba siriana 3
AE - Emirati Arabi Uniti 2
AL - Albania 2
CR - Costa Rica 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
UY - Uruguay 2
AO - Angola 1
BA - Bosnia-Erzegovina 1
EU - Europa 1
GY - Guiana 1
KH - Cambogia 1
LK - Sri Lanka 1
MK - Macedonia 1
MM - Myanmar 1
MN - Mongolia 1
Totale 17.884
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Città #
Warsaw 2.421
Santa Clara 2.219
Singapore 683
Ashburn 627
Hong Kong 389
Dublin 367
Florence 362
Fairfield 312
Seoul 274
Chandler 269
San Jose 223
Beijing 178
Hefei 152
Jacksonville 152
Woodbridge 152
Council Bluffs 148
Houston 143
Wilmington 131
Cambridge 128
Dallas 122
Seattle 122
Ho Chi Minh City 120
Los Angeles 118
Bern 117
The Dalles 98
Princeton 94
Lauterbourg 88
Buffalo 81
Munich 67
Moscow 62
Boardman 61
Ann Arbor 59
Hanoi 58
Rome 58
Boston 57
Milan 57
Lawrence 56
Melbourne 55
Altamura 54
Mumbai 53
Medford 52
New York 47
Shanghai 46
Jakarta 45
Tokyo 45
Dong Ket 41
Izmir 34
São Paulo 33
Paris 29
San Diego 27
Helsinki 26
Clifton 24
Naples 21
Kent 20
Santiago 20
Tianjin 20
Turin 20
Guangzhou 17
Haiphong 17
Norwalk 17
Abidjan 16
Redondo Beach 16
Verona 16
Toronto 15
Brooklyn 14
Curitiba 14
Falls Church 14
Siena 14
Abuja 13
Bologna 13
Chennai 13
Da Nang 13
Hillsboro 13
Orem 13
Chicago 12
Perugia 12
Turku 12
Brescia 11
Lappeenranta 11
Rio de Janeiro 11
Livorno 10
Madrid 10
Palermo 10
Baku 9
Frankfurt am Main 9
London 9
Porto Alegre 9
Yubileyny 9
Baghdad 8
Barcelona 8
Belo Horizonte 8
Buenos Aires 8
Capannori 8
Denver 8
Johannesburg 8
Le Bourg 8
Montreal 8
Tashkent 8
West Jordan 8
Adelaide 7
Totale 12.024
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Nome #
Potassium Polyaspartate, a New Compound for Tartrate Stabilization of Wine 358
AZIONE DEI LIEVITI NELL’ABBATTIMENTO DELL’ OCRATOSSINA ADURANTE LA FERMENTAZIONE VINARIA 356
Impiego di lieviti non-Saccharomyces come starter nella produzione del Vin Santo. Risultati preliminari 345
Characterization of potential spoilage wine yeasts and their possible use in winemaking process 335
Schizosaccharomyces japonicus: A Polysaccharide-Overproducing Yeast to Be Used in Winemaking 306
Cell wall polysaccharides released during the alcoholic fermentation by Schizosaccharomyces pombe and S. japonicus: quantification and characterization 304
Influenza delle modalità di inoculo sulle fermentazioni miste controllate con lieviti Saccharomyces e non-Saccharomyces 303
Comportamento fermentativo di starter misti Saccharomyces / kluyeromices e Saccharomyces / Zygosaccharomyces in prove di cantina 298
Influenza della temperatura nelle fermentazioni multi starter controllate 293
Controlled mixed fermentation at winery scale using Zygotorulaspora florentina and Saccharomyces cerevisiae 289
Cell Wall Polysaccharides Release during the Alcoholic Fermentation by Schizosaccharomyces pombe 279
Microvinificazioni con inoculi multi starter di lieviti non-Saccharomyces / Saccharomyces 273
Vinsanto: quale inoculo? 269
Vinsanto: influenza dell’inoculo di ceppi diversi di Saccharomyces sulla composizione chimica e sulle caratteristiche organolettiche. 260
Schizosaccharomyces japonicus: lievito con elevata capacità di rilascio di polisaccaridi - valutazione dell’impatto sulla stabilità proteica dei vini 258
Yeasts, mannoproteins and wine quality 247
Mannoproteins from non-Saccharomyces yeasts: a new opportunity to improve wine quality 238
La produzione di macromolecole da parte di lieviti appartenenti alla specie Saccharomyces cerevisiae 235
Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation: a strategy to enhance acidity and improve the overall quality of wine 233
Utilizzazione di spore immobilizzate di Saccharomyces cerevisiae. 226
Production and secretion of human pro-insulin by the recombinant yeast Hansenula polymorpha. 222
Optimization of growth conditions on biosynthesis of extracellular beta-glucosidase by Debaryomyces hansenii. 221
Non-Saccharomyces yeasts in controlled mixed culture fermentation in winemaking: the role of metabolic interactions 206
Galactomannoproteins of Schizosaccharomyces japonicus and wine protein stability 204
LIEVITO INATTIVATO PER LA STABILIZZAZIONE PROTEICA DEI VINI 203
Pilot Scale Fermentations of Sangiovese: An Overview on the Impact of Saccharomyces and Non-Saccharomyces Wine Yeasts 201
An integrated bioprocess to recover bovine milk oligosaccharides from colostrum whey permeate 196
Spontaneous and inoculated yeast populations dynamics and their effect on organoleptic characters of Vinsanto wine under different process conditions. 192
Inoculo di starter misti Saccharomyces cerevisiae/non-Saccharomyces per il miglioramento della qualità dei vini 190
Characterization of beta -glucosidase activity in yeasts of oenological origin 189
Quality of veiled olive oil: Role of turbidity components 188
Lachancea thermotolerans as an alternative yeast for the production of beer 187
Zygotorulaspora florentina and Starmerella bacillaris in multistarter fermentation with Saccharomyces cerevisiae to reduce volatile acidity of high sugar musts 186
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 184
Chemical and sensory characteristics of Sangiovese wines obtained by Saccharomyces cerevisiae and Schizosaccharomyces japonicus mixed culture fermentations 181
Cell wall polysaccharides released during the alcoholic fermentation by Schizosaccharomyces pombe and S. japonicus: quantification and characterization 181
A culture-independent PCR-based method for the detection of Lachancea thermotolerans in wine 178
Il ruolo del materiale: come il contenitore influenza lo stile di un vino rosso 177
Industrial drying for agrifood by-products re-use: Cases studies on pomegranate peel (Punica granatum L.) and stoned olive pomace (pâtè, Olea europaea L.) 173
Effects of High Temperatures on the Efficacy of Potassium Polyaspartate for Tartaric Stabilization in Wines 173
Physical, Chemical and Biological Characterization of Veiled Extra Virgin Olive Oil Turbidity for Degradation Risk Assessment 171
Impact of Thermally Inactivated Non-Saccharomyces Yeast Derivatives on White Wine 171
Evaluation of the Yeast Schizosaccharomyces japonicus for Use in Wine Production 170
Purification of caprine oligosaccharides at pilot-scale 168
Characterization of esterase activity in wine related yeast 166
Protection of wine from protein haze using Schizosaccharomyces japonicus polysaccharides 162
Alcoholic fermentation of Chardonnay grape must by a mixture of Saccharomyces cerevisiae yeast strains: dominance or coexistence? 160
CELL-RECYCLE BATCH FERMENTATION (CRBF) BY USING IMMOBILIZED CELLS OF FLOCCULENT SACCHAROMYCES CEREVISIAE WINE STRAINS 159
Chemical Characterization, Sensory Definition and Prediction Model of the Cider Dryness from New York State Apples 158
Biodiversità della popolazione di lieviti presente nel corso della fermentazione di mosti di uva "Sangiovese" 158
CARATTERIZZAZIONE FISIOLOGICO BIOCHIMICA DI BATTERI MALOLATTICI ISOLATI DA VINI DEL CHIANTI 157
Chemical composition and organoleptic characters of Vinsanto wine obtained by the use of different Saccharomyces strains. 154
Addition of Organic Acids to Base Wines: Impacts on the Technological Characteristics and the Foam Quality of Sparkling Wines 153
Schizosaccharomyces japonicus/Saccharomyces cerevisiae mixed starter cultures: New perspectives for the improvement of Sangiovese aroma, taste, and color stability 153
Alla ricerca della complessità perduta 152
Potential spoilage non-Saccharomyces yeasts in mixed cultures with Saccharomyces cerevisiae 151
Schizosaccharomyces japonicus: a polysaccharides overproducing yeast to be used in mixed fermentation 149
Production de macromolécules pariétales de Saccharomyces cerevisiae au cours de la fermentation et leur influence sur la fermentation malolactique. 148
Polysaccharides and glycerol production by non-Saccharomyces wine yeasts 148
CARATTERIZZAZIONE FISIOLOGICO-BIOCHIMICA DI BATTERI MALOLATTICI ISOLATI DA VINI DEL CHIANTI 148
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 147
Yeast killer toxins: from ecological significance to application 147
Comparison between Metschnikowia pulcherrima and Torulaspora delbrueckii used in sequential wine fermentations with Saccharomyces cerevisiae 145
Miglioramento della qualita' dei vini mediante l'impiego di inoculi misti 145
Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae 144
Controlled mixed culture fermentation: a new perspective on the use of non-Saccharomyces yeasts in winemaking. 142
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 140
Proceedings of the XXIV Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotecnology 140
Microbiota of fermented beverages 140
Monitoring of Sangiovese Red Wine Chemical and Sensory Parameters along One-Year Aging in Different Tank Materials and Glass Bottle 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 136
Non-Saccharomyces yeast derivatives: Characterization of novel potential bio-adjuvants for the winemaking process 135
Optimization of microbiological fermentation parameters for Vinsanto wine production 135
Secrezione di pro-insulina umana con il lievito ricombinante Hansenula polymorpha. 132
Impact of natural phytosanitary product residuals on yeasts fermentation performance and wine composition 131
42nd SASEV VIRTUAL CONFERENCE 3-5 November 2020 130
Impact of mother sediment on yeast growth, biodiversity, and ethanol production during fermentation of Vinsanto wine 128
INFLUENZA DI DIVERSI CEPPI DI BATTERI MALOLATTICI SULLA QUALITA' DEL VINO 122
Vin Santo 122
Use of non-Saccharomyces wine yeasts as novel sources of mannoproteins in wine 122
Phormidium ambiguum and Leptolyngbya ohadii Exopolysaccharides under Low Water Availability 119
Protection of wine from protein haze using Schizosaccharomyces japonicus glycoproteins 119
Extraction and immobilization in one step of two beta-glucosidase released from a yeast strain of Debaryomyces hansenii 117
Influence des différentes cultures starter de bactéries malolactiques sur la qualité du vin 116
Monitoring of a Sangiovese red wine volatile profile along one- year aging in different tank materials and glass bottle 115
Improvement of wine quality by using non-Saccharomyces yeasts in mixed culture with S. cerevisiae 113
Determination of 2,3-butanediol in high and low acetoin producers of Saccharomyces cerevisiae wine yeasts by Automated Multiple Development (AMD) 112
Hydrolisis of grape glycosides by enological yeast beta-glucosidase. 111
Costituzione di una banca di lieviti da vino: studio della loro biodiversità e selezione dei ceppi presenti nell’areale del Chianti Classico. 111
CONTROLLO DELLA PRESENZA DI LIEVITI BRETTANOMYCES/DEKKERA DURANTE IL PROCESSO DI VINIFICAZIONE E AFFINAMENTO DEL VINO 107
SECONDARY PRODUCTS FORMATION AS A TOOL FOR DISCRIMINATING NON-SACCHAROMYCES WINE STRAIN 107
Rapid Wine Fingerprinting: Detection of Phenolics and Off-Flavor Compounds by DART Mass Spectrometry 105
Production and properties of β-glucosidase by wine related yeast 104
Yeasts 102
Population dynamics in Saccharomyces cerevisiae strains isolated from spontaneus wine fermentations in two wineries of the Chianti area 102
PRODUCTION OF PARIETAL MACROMOLECULES BY SACCHAROMYCES CEREVISIAE AND THEIR INFLUENCE ON MALOLACTIC FERMENTATION 97
LE PROTEINE DEI MOSTI E DEI VINI: DA DOVE VENGONO E COME SI COMPORTANO 92
Low-level Pesticide Screening and Monitoring Wine Spoilage: Rapid Sample Concentration for Quantitative Analysis by DART Mass Spectrometry 91
Controlled mixed culture wine fermentations using non-Saccharomyces yeasts. 90
I lieviti Flor 88
Totale 17.532
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Categoria #
all - tutte 42.934
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 42.934
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021170 0 0 0 0 0 0 0 0 0 0 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
2024/20255.284 175 418 328 606 1.669 1.013 142 287 204 100 188 154
2025/20264.792 542 818 435 391 562 246 696 308 338 416 40 0
Totale 18.061