IRIS
MANNAZZU, Ilaria Maria
 Distribuzione geografica
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Continente #
NA - Nord America 7.744
AS - Asia 4.081
EU - Europa 2.887
SA - Sud America 2.433
Continente sconosciuto - Info sul continente non disponibili 213
AF - Africa 165
OC - Oceania 23
Totale 17.546
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Nazione #
US - Stati Uniti d'America 7.510
BR - Brasile 2.147
SG - Singapore 1.607
CN - Cina 1.243
UA - Ucraina 790
IT - Italia 728
HK - Hong Kong 355
VN - Vietnam 353
DE - Germania 334
SE - Svezia 265
FR - Francia 191
GB - Regno Unito 145
FI - Finlandia 142
AR - Argentina 92
CA - Canada 86
RU - Federazione Russa 64
IN - India 60
MX - Messico 59
TR - Turchia 59
IQ - Iraq 58
EC - Ecuador 50
PL - Polonia 44
UZ - Uzbekistan 44
ZA - Sudafrica 42
BD - Bangladesh 41
MA - Marocco 41
JP - Giappone 32
PK - Pakistan 32
VE - Venezuela 32
CZ - Repubblica Ceca 29
CO - Colombia 25
KR - Corea 25
NL - Olanda 25
ES - Italia 24
AU - Australia 23
PE - Perù 23
AZ - Azerbaigian 21
CL - Cile 20
ID - Indonesia 20
BE - Belgio 18
LT - Lituania 18
PY - Paraguay 17
TN - Tunisia 17
JM - Giamaica 15
KE - Kenya 15
JO - Giordania 13
PH - Filippine 13
CR - Costa Rica 12
IL - Israele 12
DO - Repubblica Dominicana 11
EG - Egitto 11
KZ - Kazakistan 11
UY - Uruguay 11
BO - Bolivia 10
NP - Nepal 10
AE - Emirati Arabi Uniti 9
DZ - Algeria 9
HU - Ungheria 9
RO - Romania 9
OM - Oman 8
AL - Albania 7
HN - Honduras 7
KG - Kirghizistan 7
NI - Nicaragua 7
PA - Panama 7
SN - Senegal 7
AT - Austria 6
CI - Costa d'Avorio 6
EU - Europa 6
GR - Grecia 6
GT - Guatemala 6
IR - Iran 6
LB - Libano 6
RS - Serbia 6
SV - El Salvador 6
GE - Georgia 5
IE - Irlanda 5
TT - Trinidad e Tobago 5
AO - Angola 4
BN - Brunei Darussalam 4
GY - Guiana 4
HR - Croazia 4
LY - Libia 4
PR - Porto Rico 4
XK - ???statistics.table.value.countryCode.XK??? 4
AM - Armenia 3
BG - Bulgaria 3
BH - Bahrain 3
CH - Svizzera 3
KH - Cambogia 3
SA - Arabia Saudita 3
A2 - ???statistics.table.value.countryCode.A2??? 2
BW - Botswana 2
CY - Cipro 2
EE - Estonia 2
GA - Gabon 2
GP - Guadalupe 2
MD - Moldavia 2
MN - Mongolia 2
MY - Malesia 2
Totale 17.314
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Città #
Dallas 1.752
Singapore 897
Chandler 777
San Jose 695
Ashburn 498
Jacksonville 466
Hong Kong 346
Council Bluffs 307
Princeton 266
Beijing 252
Santa Clara 200
Nanjing 199
São Paulo 170
Columbus 162
Ho Chi Minh City 133
Dearborn 122
Sassari 117
Lauterbourg 116
New York 113
Los Angeles 111
Wilmington 100
Shanghai 96
Milan 89
Ann Arbor 87
Hanoi 79
Nanchang 79
Boardman 78
Belo Horizonte 55
Rio de Janeiro 52
Curitiba 50
Rome 45
Jiaxing 42
Hebei 40
Tashkent 40
Brasília 39
Shenyang 39
Warsaw 39
Changsha 36
Munich 35
Tianjin 35
Woodbridge 35
Campinas 31
Tokyo 31
Porto Alegre 30
San Francisco 29
Baghdad 27
Guarulhos 27
Salvador 26
Helsinki 25
Orem 25
Seoul 25
Kunming 24
Miano 24
Brno 23
Quito 23
Brooklyn 22
Buffalo 22
Hangzhou 22
Johannesburg 22
Toronto 21
Jinan 20
Ribeirão Preto 20
Andover 19
Baku 19
Haiphong 19
Brussels 18
Lima 18
Denver 17
Florence 17
Montreal 17
Phoenix 17
Santo André 17
Seattle 17
Sorocaba 17
Atlanta 16
Chicago 16
London 16
Norwalk 16
Stockholm 16
Boston 15
Catania 15
Goiânia 15
Naples 15
Recife 15
The Dalles 15
Frankfurt am Main 14
Guayaquil 14
Houston 14
Manchester 14
Taizhou 14
Cagliari 13
Caxias do Sul 13
Da Nang 13
Dhaka 13
Juiz de Fora 13
Mexico City 13
Nairobi 13
Newark 13
Poplar 13
Zhengzhou 13
Totale 9.990
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Nome #
Antimicrobial activity and chemical characterization of a non-polar extract of saffron stamens in food matrix 279
Antimicrobial activity of gaseous Citrus limon var pompia leaf essential oil against Listeria monocytogenes on ricotta salata cheese 254
Bacterial biodiversity of extra virgin olive oils and their potential biotechnological exploitation 242
A putative phospholipase C is involved in Pichia fermentans dimorphic transition 233
Composition and functional profiling of the microbiota in the casts of Eisenia fetida during vermicomposting of brewers’ spent grains 206
Proteomic analysis of Rhodotorula mucilaginosa: dealing with the issues of a non-conventional yeast. 200
A culture-independent PCR-based method for the detection of Lachancea thermotolerans in wine 200
CAR gene cluster and transcript levels of carotenogenic genes in Rhodotorula mucilaginosa 196
Sed1 gene length and sequence polymorphisms in ferals strains of Saccharomyces cerevisiae 194
Draft genome sequence of Rhodotorula mucilaginosa, an emergent opportunistic pathogen 192
Biotechnological exploitation of Tetrapisispora phaffii killer toxin: heterologous production in Komagataella phaffii (Pichia pastoris) 188
Air-liquid biofilm formation is dependent on ammonium depletion in a Saccharomyces cerevisiae flor strain. 184
Rhodotorula Mucilaginosa C2.5t1 Modulates Carotenoid Content and CAR Genes Transcript Levels to Counteract the Pro-Oxidant Effect of Hydrogen Peroxide 183
A synthetic lethal screen identifies a role for the cortical actin patch/endocytosis complex in the response to nutrient deprivation in Saccharomyces cerevisiae 182
Air-Liquid biofilm formation is independent on RAS2 gene in Saccharomyces cerevisiae flor yeasts 178
Alla ricerca della complessità perduta: c’è un futuro per i lieviti non-Saccharomyces nel miglioramento della qualità dei vini? 175
Differential proteomic analysis of Rhodotorula spp. strains for the identification of enzymes involved in carotenogenesis. 175
An analysis of codon bias in six red yeast species 172
Behaviour of Saccharomyces cerevisiae wine strains during adaptation to unfavourable conditions of fermentation in synthetic medium: cell lipid composition, membrane integrity, viability and fermentative activity 172
Amplified ribosomal DNA restriction analysis for the characterization of Azotobacteraceae: a contribution to the study of these free-living nitrogen-fixing bacteria 171
Air-liquid biofilm formation requires co-expression of FLO11, ACS1, ACC1 and INO1 in a flor strain of Saccharomyces cerevisiae 167
Correlation between transcription levels of mitochondrial HPS genes and resistance to stuck fermentation in wine strains of Saccharomyces cerevisiae. 161
Oleic acid and ergosterol supplementation mitigates oxidative stress in wine strains of Saccharomyces cerevisiae 156
Bioconversion of ovine scotta into lactic acid with pure and mixed cultures of lactic acid bacteria 155
L-histidine inhibits biofilm formation and FLO11-associated phenotypes in Saccharomyces cerevisiae flor yeasts 154
Peculiarities of flor strains adapted to Sardinian sherry-like wine ageing conditions 146
Propionibacteria as promising tools for the production of pro-bioactive scotta: a proof-of-concept study 145
Yeast killer toxins: from ecological significance to application 145
Red yeasts and carotenoid production: outlining a future for non-conventional yeasts of biotechnological interest. 145
Assessment of β-carotene content, cell physiology and morphology of the yellow yeast Rhodotorula glutinis mutant 400A15 using flow cytometry 145
Flor yeasts: new perspectives beyond wine aging 142
La nutrizione microbica 142
Isolation of TpBGL2 gene of Tetrapisispora phaffii in view of the heterologous expression of a killer toxin of enological interest. 142
Pilot scale fermentations of Sangiovese: an overview on the impact of Saccharomyces and Non-Saccharomyces wine yeasts. 141
Further insights into Rhodotorula mucilaginosa carotenogenesis through the application of genomic and proteomic approaches. 139
The administration of l-cysteine and l-arginine inhibits biofilm formation in wild-type biofilm-forming yeast by modulating FLO11 gene expression 138
Biodiesel waste-glycerol to added-value metabolites. Broadening the biorefinery 137
POTENTIAL SPOILAGE NON-SACCHAROMYCES YEASTS IN MIXED CULTURES WITH SACCHAROMYCES CEREVISIAE 136
Identification of killer factor in the yeast genus Metschnikowia 135
Exopolysaccharide production by Streptococcus thermophilus SY: production and preliminary charaterization of the polymer 135
Constitutive expression of recombinant proteins in the methylotrophic yeast Hansenula polymorpha using the PMA1 promoter 134
Schizosaccharomyces japonicus: A Polysaccharide-Overproducing Yeast to Be Used in Winemaking 134
Genome overview of eight Candida boidinii strains isolated from human activities and wild environments 133
Identification of differentially expressed genes associated with changes in the morphology of Pichia fermentans on apple and peach fruit 132
Exploring the Biodiversity of Red Yeasts for In Vitro and In Vivo Phenotypes Relevant to Agri-Food-Related Processes 131
Is β-carotene involved in the antioxidant response of carotenogenic yeasts? An answer from three Rhodotorula spp., strains. 129
Fermentation 128
Minisatellites in Saccharomyces cerevsiae cell wall genes: a new way towards wine strain identification 128
Oxygen is required to restore flor strain viability and lipid biosynthesis under fermentative conditions 126
Raw glycerol for the production of carotenoids with red yeasts 125
Pichia fermentans dimorphic changes depend on the nitrogen source 125
The role of microorganisms on biotransformation of brewers’ spent grain 124
Microbiologia della Birra 124
Influenza della temperatura nelle fermentazioni multi starter controllate. 123
Transcriptomic Response of Saccharomyces cerevisiae during Fermentation under Oleic Acid and Ergosterol Depletion 123
Wine quality improvement through the combined utilisation of yeast hulls and Candida zemplinina/Saccharomyces cerevisiae mixed starter cultures 122
Polysaccharides and glycerol production by non-saccharomyces wine yeasts in mixed fermentation 121
Fermentazioni scalari candida zemplinina/saccharomyces cerevisiae per l’aumento del contenuto in glicerolo e la riduzione del grado alcolico dei vini 121
Peculiarità dei lieviti Flor 121
Screening of yeasts for growth on crude glycerol and optimization of biomass production. 119
Identificazione e caratterizzazione molecolare di lieviti vinari 119
Individuazione e caratterizzazione dei geni coinvolti nella transizione dimorfica di Pichia fermentans e proposte per un nuovo paradigma di biosicurezza 119
Strategies and criteria for the isolation and selection of autochthonous starters. 118
I lieviti flor: dalla fermentazione all’affinamento biologico dei vini tipo sherry. 118
SED1 polymorphism within the genus Saccharomyces 117
Schizosaccharomyces japonicus/Saccharomyces cerevisiae mixed starter cultures: New perspectives for the improvement of Sangiovese aroma, taste, and color stability 117
Pichia anomala DBVPG 3003 secretes a ubiquitin-like protein that has antimicrobial activity 117
L’innovazione tecnologica delle birre artigianali. 116
Lactic acid bacteria and yeasts from wheat sourdoughs of the Marche Region 116
Exploitation of the semi-homothallic life cycle of Saccharomyces cerevisiae for the development of breeding strategies 116
Molecular monitoring of Lachancea thermotolerans during mixed fermentation 116
Fermentation of second cheese whey by Propionibacterium freudenreichii: Metabolomic profiling and pathway insights for valorization. 115
Production of a lyophilized ready-to-use yeast killer toxin with possible applications in the wine and food industries. 115
Impact of mother sediment on yeast growth, biodiversity, and ethanol production during fermentation of Vinsanto wine 115
Use of Candida zemplinina and Sacccharomyces cerevisiae in sequential fermentatons to increase glycerol concentration. 113
Minisatelliti in geni di Saccharomyces cerevisiae codificanti proteine di superficie: implicazioni e applicazioni 112
Microbiota of fermented beverages 112
Miglioramento della qualità dei vini mediante l’impiego di inoculi misti 111
Yeast in winemaking biotechnology. 109
Vanadium affects vacuolation and phosphate metabolism in Hansenula polymorpha 109
Isolation of TpBGL2 gene of Tetrapisispora phaffii for the heterologous production of Kpkt, a killer toxin of enological interest 109
Advances in Agricultural and Industrial Microbiology Volume 2: Applications of microbes for sustainabl agriculture and in-silico strategies 108
Occurrence of wine yeasts on grapes subjected to different pesticide treatments 108
Characterization of indigenous Saccharomyces cerevisiae from the Italian region of Marche: hunting for new strains for local wine quality improvement 107
Interactions between Saccharomyces cerevisiae and malolactic bacteria: preliminary characterization of a yeast proteinaceous compound(s) active against Oenococcus oeni 107
Genotyping, identification and multifunctional features of yeasts associated to Bosana naturally black table olive fermentations 107
Comportamento fermentativo di starter misti Saccharomyces/Kluyveromices e Saccharomyces/Zygosaccharomyces in prove di cantina. 107
Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae 107
Controlled mixed culture fermentation: a new perspective on the use of non-Saccharomyces yeasts in winemaking 107
Heterologous expression of a killer toxin of enological interest: the case of Kpkt 106
lieviti flor: dalla fermentazione all'affinamento dei vini tipo sherry 105
Unlocking the potential of second cheese whey: a comprehensive review on valorisation strategies 104
Controllo sull'efficacia enologica di un ceppo commerciale di lievito killer marcato 104
Pichia anomala and Kluyveromyces wickerhamii killer toxinx as new tools against Dekkera/Brettanomyces spoilage yeasts 104
Fermentazioni scalari Candida zemplinina/Saccharomyces cerevisiae per l'aumento del contenuto in glicerolo e la riduzione del grado alcolico dei vini 104
Microvinificazioni con inoculi multi starter di lieviti non-Saccharomyces / Saccharomyces. 103
Physico-chemical characteristics of some oenological gelatins and their action on some red wine components 102
Identificazione e caratterizzazione di un ceppo di Candida zemplinina utilizzabile per l'incremento del glicerolo nel vino 102
From crude glycerol to carotenoids by using a Rhodotorula glutinis mutant 102
Immunogold-labelling of invertase in Hansenula polymorpha. 101
Totale 13.809
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Categoria #
all - tutte 71.682
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 71.682
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022590 0 0 0 7 2 16 29 52 75 36 99 274
2022/20231.420 147 83 46 263 132 256 0 161 228 13 65 26
2023/2024500 69 32 10 21 50 50 3 64 1 1 85 114
2024/20254.166 26 46 250 88 190 162 311 806 1.427 582 175 103
2025/20265.764 243 1.410 740 908 499 300 878 165 203 245 138 35
2026/20271.931 164 472 577 718 0 0 0 0 0 0 0 0
Totale 17.546