IRIS
ZARA, Giacomo
 Distribuzione geografica
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Continente #
NA - Nord America 1.923
EU - Europa 1.133
AS - Asia 395
OC - Oceania 16
SA - Sud America 7
AF - Africa 5
Continente sconosciuto - Info sul continente non disponibili 5
Totale 3.484
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Nazione #
US - Stati Uniti d'America 1.907
UA - Ucraina 446
CN - Cina 376
IT - Italia 275
DE - Germania 164
SE - Svezia 81
FI - Finlandia 59
FR - Francia 51
GB - Regno Unito 30
AU - Australia 14
CA - Canada 14
BE - Belgio 13
EU - Europa 5
TR - Turchia 5
CI - Costa d'Avorio 4
BR - Brasile 3
ES - Italia 3
HU - Ungheria 3
IN - India 3
IR - Iran 3
HK - Hong Kong 2
JP - Giappone 2
MX - Messico 2
NZ - Nuova Zelanda 2
PE - Perù 2
PL - Polonia 2
AR - Argentina 1
CL - Cile 1
EE - Estonia 1
HR - Croazia 1
ID - Indonesia 1
IQ - Iraq 1
LB - Libano 1
LU - Lussemburgo 1
NL - Olanda 1
RO - Romania 1
SA - Arabia Saudita 1
SI - Slovenia 1
TN - Tunisia 1
Totale 3.484
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Città #
Chandler 524
Jacksonville 265
Princeton 170
Sassari 166
Nanjing 107
New York 98
Ann Arbor 89
Wilmington 74
Dearborn 64
Ashburn 49
Nanchang 46
Shenyang 35
Beijing 29
Jiaxing 26
Woodbridge 26
Boardman 20
Hebei 20
Tianjin 20
Changsha 16
Brussels 13
Toronto 13
Falls Church 12
Jinan 12
Norwalk 10
San Francisco 10
Kunming 9
Ningbo 9
San Mateo 9
Taizhou 9
Zhengzhou 9
Hangzhou 7
Lanzhou 7
Rome 7
Auburn Hills 6
Hanover 6
Helsinki 6
Milan 6
Alghero 5
Andover 5
Assèmini 5
Monmouth Junction 5
Redwood City 5
Abidjan 4
Melbourne 4
Ravenna 4
Sydney 4
Ardabil 3
Budapest 3
Genoa 3
Los Angeles 3
Marche 3
Muravera 3
Qingdao 3
Augusta 2
Bari 2
Bologna 2
Canberra 2
Changchun 2
Frankfurt am Main 2
Guangzhou 2
Houston 2
Iglesias 2
Izmir 2
Lima 2
Lodi 2
Mountain View 2
Padova 2
Palma 2
Pocapaglia 2
Quartu Sant'elena 2
Shanghai 2
Stockholm 2
Tokyo 2
Warsaw 2
Wuhan 2
Adelaide 1
Amsterdam 1
Auckland 1
Baghdad 1
Beirut 1
Berlin 1
Brisbane 1
Buenos Aires 1
Cagliari 1
Capoterra 1
Centro 1
Charlotte 1
Edinburgh 1
Fairfield 1
Florence 1
Fuzhou 1
Gaithersburg 1
Haikou 1
Hefei 1
Jakarta 1
Ljubljana 1
Luxembourg 1
Madrid 1
Markham 1
Mexico City 1
Totale 2.135
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Nome #
Microbial communities and malt quality of durum wheat used in brewing 82
Arresti di fermentazione e metabolismo lipidico nel lievito Saccharomyces cerevisiae 79
Novel starters for old processes: use of Saccharomyces cerevisiae strains isolated from artisanal sourdough for craft beer production at a brewery scale 77
A set of haploid strains available for genetic studies of Saccharomyces cerevisiae flor yeasts 73
L-histidine inhibits biofilm formation and FLO11-associated phenotypes in Saccharomyces cerevisiae flor yeasts 69
Antimicrobial activity of gaseous Citrus limon var pompia leaf essential oil against Listeria monocytogenes on ricotta salata cheese 69
Flor yeasts: new perspectives beyond wine aging 65
Yeast killer toxins: from ecological significance to application 64
Bacterial biodiversity of extra virgin olive oils and their potential biotechnological exploitation 64
I vini ad invecchiamento biologico 59
Invecchiamento biologico della Malvasia di Bosa (Sardegna) 58
Comparative analysis of vermicompost quality produced from brewers’ spent grain and cow manure by the red earthworm Eisenia fetida 58
Correlation between cell lipid content, gene expression and fermentative behaviour of two Saccharomyces cerevisiae wine strains 58
A putative phospholipase C is involved in Pichia fermentans dimorphic transition 58
Air-Liquid biofilm formation is independent on RAS2 gene in Saccharomyces cerevisiae flor yeasts 57
CAR gene cluster and transcript levels of carotenogenic genes in Rhodotorula mucilaginosa 57
Molecular and Enological Characterization of Autochthonous Saccharomyces cerevisiae Strains Isolated from Grape-musts and Wines Cannonau 57
Air-liquid biofilm formation is dependent on ammonium depletion in a Saccharomyces cerevisiae flor strain. 56
Antimicrobial activity and chemical characterization of a non-polar extract of saffron stamens in food matrix 56
Is it possible to create an innovative craft durum wheat beer with sourdough yeasts? A case study 53
Rhodotorula Mucilaginosa C2.5t1 Modulates Carotenoid Content and CAR Genes Transcript Levels to Counteract the Pro-Oxidant Effect of Hydrogen Peroxide 53
Saccharomyces and non Saccharomyces starter yeast. 53
Fermentazioni scalari candida zemplinina/saccharomyces cerevisiae per l’aumento del contenuto in glicerolo e la riduzione del grado alcolico dei vini 51
A culture-independent PCR-based method for the detection of Lachancea thermotolerans in wine 51
FLO11-based model for air-liquid interfacial biofilm formation by Saccharomyces cerevisiae 51
Criteri di selezione per la produzione di starter autoctoni 50
Aspetti microbiologici della trasformazione delle olive da mensa del germoplasma sardo 49
Peculiarità dei lieviti Flor 49
Wine quality improvement through the combined utilisation of yeast hulls and Candida zemplinina/Saccharomyces cerevisiae mixed starter cultures 48
Exploitation of the semi-homothallic life cycle of Saccharomyces cerevisiae for the development of breeding strategies 48
FLO11 gene length and transcriptional level affect biofilm-forming ability of wild flor strains of Saccharomyces cerevisiae 47
Genomic signatures of adaptation to wine biological aging conditions in biofilm-forming flor yeasts 47
Oxygen is required to restore flor strain viability and lipid biosynthesis under fermentative conditions 47
The administration of l-cysteine and l-arginine inhibits biofilm formation in wild-type biofilm-forming yeast by modulating FLO11 gene expression 46
Composition and functional profiling of the microbiota in the casts of Eisenia fetida during vermicomposting of brewers’ spent grains 46
Autoctoni per stile: in che misura i lieviti del territorio possono contribuire alla valorizzazione dei vini da uve vermentino? 46
Oleic acid and ergosterol supplementation mitigates oxidative stress in wine strains of Saccharomyces cerevisiae 46
Pichia fermentans dimorphic changes depend on the nitrogen source 46
Air-liquid biofilm formation requires co-expression of FLO11, ACS1, ACC1 and INO1 in a flor strain of Saccharomyces cerevisiae 45
I lieviti e la fermentazione alcolica 44
Correlation between transcription levels of mitochondrial HPS genes and resistance to stuck fermentation in wine strains of Saccharomyces cerevisiae. 44
Identificazione e caratterizzazione di un ceppo di Candida zemplinina utilizzabile per l'incremento del glicerolo nel vino 43
Individuazione e caratterizzazione dei geni coinvolti nella transizione dimorfica di Pichia fermentans e proposte per un nuovo paradigma di biosicurezza 43
Production of a lyophilized ready-to-use yeast killer toxin with possible applications in the wine and food industries. 43
Exploring the Biodiversity of Red Yeasts for In Vitro and In Vivo Phenotypes Relevant to Agri-Food-Related Processes 42
Molecular and Oenological Characterization of Autochthonous Saccharomyces cerevisiae Strains Isolated from Grape-musts and Wines Cannonau 40
Genetic and Phenotypic Characterisation of a Saccharomyces cerevisiae Population of ‘Merwah’ White Wine 40
SELECTION OF A SACCHAROMYCES CEREVISIAE WINE STRAIN CHARACTERIZED BY A HIGH DEGREE OF GENETIC STABILITY 40
The strange case of a biofilm-forming strain of Pichia fermentans, which controls Monilinia brown rot on apple but is pathogenic on peach fruit 39
Fermentazioni scalari Candida zemplinina/Saccharomyces cerevisiae per l'aumento del contenuto in glicerolo e la riduzione del grado alcolico dei vini 39
The microbiome of Sardinian barley and malt 36
Proteomic analysis of Saccharomyces cerevisiae wine strains with different susceptibility to stuck fermentations. 36
Microbiologia della Birra 36
Peculiarities of flor strains adapted to Sardinian sherry-like wine ageing conditions 36
Suitability of composting process for the disposal and valorization of brewer’s spent grain 35
Profili proteici della parete cellulare di ceppi flor di Saccharomyces cerevisiae 34
Wine Yeasts and Consumer Health 34
Utilization Of Raw Glycerol From Biodiesel Industry For The Production Of Yeast Biomass and Secondary Metabolites 34
From crude glycerol to carotenoids by using a Rhodotorula glutinis mutant 33
Transcriptomic Response of Saccharomyces cerevisiae during Fermentation under Oleic Acid and Ergosterol Depletion 33
PCR-based methods to discriminate Bacillus thuringiensis strains 33
Study of the role of the Covalently linked Cell Wall protein (Ccw14p) and Yeast GlycoProtein (Ygp1p) within biofilm formation in a flor yeast strain 31
Selection of Saccharomyces cerevisiae Starter Strain for Merwah Wine 31
The role of microorganisms on biotransformation of brewers’ spent grain 30
Ethanol-Independent Biofilm Formation by a Flor Wine Yeast Strain of Saccharomyces cerevisiae 30
Fruit Microbial Communities of the Bisucciu Sardinian Apricot Cultivar (Prunus armeniaca L.) as a Reservoir of New Brewing Starter Strains 29
lieviti flor: dalla fermentazione all'affinamento dei vini tipo sherry 29
Genotyping, identification and multifunctional features of yeasts associated to Bosana naturally black table olive fermentations 28
Microbial and chemical dynamics of brewers' spent grain during a low-input pre-vermicomposting treatment 28
Antimicrobial activities of virgin olive oils in vitro and on lettuce from pathogen-inoculated commercial quick salad bags 27
Ethanol-independent air-liquid biofilm formation by Sardinian wine yeast 27
Co-Composting of Brewers’ Spent Grain with Animal Manures and Wheat Straw: Influence of Two Composting Strategies on Compost Quality 27
Raw glycerol for the production of carotenoids with red yeasts 26
Use of Candida zemplinina and Sacccharomyces cerevisiae in sequential fermentatons to increase glycerol concentration. 25
Deliberative Model for Preserving the Diversity of Lebanese Traditional Fermented Food and Beverages 25
I lieviti flor: dalla fermentazione all’affinamento biologico dei vini tipo sherry. 24
Dimorphic transition and biocontrol: when Dr. Jekill becomes Mr. Hyde 24
Novel starter strains for beer production from sourdough and wine environment 23
Molecular monitoring of Lachancea thermotolerans during mixed fermentation 23
FLO11 expression and lipid biosynthesis are required for air-liquid biofilm formation in a Saccharomyces cerevisiae flor strain 22
Molecular and enological characterization of autochthonousSaccharomyces cerevisiaestrains isolated from grape-musts and wines Cannonau 20
Yeast biofilm in food realms: occurrence and control 18
Yeast Metabolism and Its Exploitation in Emerging Winemaking Trends: From Sulfite Tolerance to Sulfite Reduction 18
Evaluation of recombinant kpkt cytotoxicity on hacat cells: Further steps towards the biotechnological exploitation yeast killer toxins 13
Impairment of carotenoid biosynthesis through CAR1 gene mutation results in CoQ10, sterols, and phytoene accumulation in Rhodotorula mucilaginosa 7
Fruit Beer with the Bisucciu Sardinian Apricot Cultivar (Prunus armeniaca L.): A Technological and Analytical Approach 6
Propionibacteria as promising tools for the production of pro-bioactive scotta: a proof-of-concept study 5
Preservation, characterization and exploitation of microbial biodiversity of agri-food and environmental interest 4
Microbial community assembly and chemical dynamics of raw brewers’ spent grain during inoculated and spontaneous solid-state fermentation 1
Totale 3.626
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Categoria #
all - tutte 15.894
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 15.894
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/2019107 0 0 0 0 0 0 0 0 0 0 7 100
2019/2020734 171 10 62 21 74 63 120 24 80 18 84 7
2020/2021665 78 6 100 11 79 19 81 14 108 99 46 24
2021/2022475 52 3 19 5 6 25 14 33 53 23 74 168
2022/2023965 92 74 29 175 83 165 1 105 174 10 43 14
2023/2024266 41 27 9 13 68 50 4 49 2 3 0 0
Totale 3.626