IRIS Institutional Research Information System - AIR Archivio Istituzionale della Ricerca

VIGENTINI, ILEANA
 Distribuzione geografica
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Continente #
EU - Europa 5.904
NA - Nord America 4.386
AS - Asia 2.869
SA - Sud America 215
AF - Africa 83
OC - Oceania 51
Continente sconosciuto - Info sul continente non disponibili 3
Totale 13.511
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Nazione #
US - Stati Uniti d'America 4.295
GB - Regno Unito 2.023
IT - Italia 1.428
CN - Cina 1.157
SG - Singapore 751
SE - Svezia 683
DE - Germania 415
RU - Federazione Russa 273
IN - India 270
FR - Francia 197
IE - Irlanda 195
BR - Brasile 131
KR - Corea 121
TR - Turchia 113
DK - Danimarca 109
HK - Hong Kong 105
FI - Finlandia 96
ES - Italia 91
ID - Indonesia 88
UA - Ucraina 88
VN - Vietnam 61
NL - Olanda 57
CA - Canada 50
BE - Belgio 46
ZA - Sudafrica 45
AU - Australia 38
PK - Pakistan 35
GE - Georgia 34
JP - Giappone 33
PT - Portogallo 33
GR - Grecia 31
PL - Polonia 28
EU - Europa 26
CO - Colombia 23
MX - Messico 23
CH - Svizzera 21
IR - Iran 21
AR - Argentina 20
RO - Romania 18
AT - Austria 17
CL - Cile 15
CZ - Repubblica Ceca 15
PE - Perù 15
PH - Filippine 15
MY - Malesia 14
NZ - Nuova Zelanda 13
NO - Norvegia 11
CU - Cuba 10
SI - Slovenia 9
DZ - Algeria 8
SC - Seychelles 8
AE - Emirati Arabi Uniti 7
TW - Taiwan 7
EG - Egitto 5
TH - Thailandia 5
BO - Bolivia 4
HU - Ungheria 4
IL - Israele 4
KZ - Kazakistan 4
MA - Marocco 4
NG - Nigeria 4
AZ - Azerbaigian 3
BD - Bangladesh 3
CR - Costa Rica 3
EC - Ecuador 3
HR - Croazia 3
UY - Uruguay 3
BG - Bulgaria 2
BY - Bielorussia 2
CY - Cipro 2
ET - Etiopia 2
IQ - Iraq 2
KG - Kirghizistan 2
LV - Lettonia 2
MD - Moldavia 2
NP - Nepal 2
OM - Oman 2
PA - Panama 2
SK - Slovacchia (Repubblica Slovacca) 2
SZ - Regno dello Swaziland 2
A1 - Anonimo 1
AM - Armenia 1
BF - Burkina Faso 1
BW - Botswana 1
BZ - Belize 1
DO - Repubblica Dominicana 1
GT - Guatemala 1
JO - Giordania 1
KE - Kenya 1
KH - Cambogia 1
LB - Libano 1
LT - Lituania 1
LU - Lussemburgo 1
MK - Macedonia 1
MM - Myanmar 1
PS - Palestinian Territory 1
PY - Paraguay 1
SA - Arabia Saudita 1
SN - Senegal 1
UZ - Uzbekistan 1
Totale 13.534
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Città #
Southend 1.876
Milan 614
Singapore 516
Chandler 415
Ashburn 283
Fairfield 271
Wilmington 222
Princeton 214
Council Bluffs 207
Dublin 190
Seattle 182
Beijing 181
Ann Arbor 169
Dearborn 157
Cambridge 145
Houston 136
Woodbridge 133
Santa Clara 130
Redwood City 113
Nanjing 94
Mountain View 86
Bengaluru 78
Des Moines 77
Hong Kong 65
Jakarta 61
Shanghai 57
Boardman 52
Jinan 49
Redmond 47
Berlin 45
Hebei 43
Shenyang 43
Jacksonville 42
Roxbury 41
Medford 40
Guangzhou 37
Brussels 36
Hangzhou 32
Nanchang 31
Phoenix 31
Fuzhou 30
Istanbul 29
Helsinki 27
Dong Ket 25
Athens 24
Los Angeles 24
New York 24
Sunnyvale 23
Falls Church 22
Hanover 22
London 22
Tianjin 22
Central District 21
Kunming 21
Stellenbosch 21
Turin 21
Somerville 20
Changsha 19
Grafing 19
Sakarya 19
Serra 19
Andover 18
Bogotá 18
Bühl 18
Hyderabad 18
Rome 18
Fremont 17
Madrid 17
Munich 17
Tbilisi 17
Verona 17
Zhengzhou 17
Ottawa 16
San Diego 16
Seoul 16
Falkenstein 15
Pisa 15
Lima 14
Bologna 13
Bordeaux 13
Margão 13
Nuremberg 13
Warsaw 13
Frankfurt am Main 12
Kent 12
Quanzhou 11
Varedo 11
Vienna 11
Cape Town 10
Hefei 10
Islamabad 10
Jiaxing 10
Lanzhou 10
Norwalk 10
Rho 10
Taizhou 10
Wuhan 10
Auckland 9
Bolzano 9
Manila 9
Totale 8.238
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Nome #
Genotypic Characterization and Biofilm Formation of Shiga-toxin producing Escherichia coli 680
MOLECULAR CHARACTERIZATION, STRESS RESPONSES AND SPECIFIC ENZYMATIC ACTIVITIES OF DEKKERA/BRETTANOMYCES BRUXELLENSIS WINE STRAINS: STRATEGIES OF ANALYSIS AND CONTROL IN THE OENOLOGICAL FIELD. 291
Galactose utilization sheds new light on sugar metabolism in the sequenced strain Dekkera bruxellensis CBS 2499 237
Assessment of tryptophan, tryptophan ethylester, and melatonin derivatives in red wine by SPE-HPLC-FL and SPE-HPLC-MS methods 227
Production of melatonin and other tryptophan derivatives by Oenococcus oeni under winery and laboratory scale 216
Aerobic sugar metabolism in the spoilage yeast Zygosaccharomyces bailii 204
Suitability of ultraviolet-C irradiation for white grape must 201
Cold exposure affects carbohydrates and lipid metabolism, and induces Hog1p phosphorylation in Dekkera bruxellensis strain CBS 2499 200
Candida milleri species reveals intraspecific genetic and metabolic polymorphisms 198
The way from a wheat- to a gluten free-sourdough up to gluten free breads 196
LC-MS/MS-Based Profiling of Tryptophan-Related Metabolites in Healthy Plant Foods 191
CRISPR/Cas9 system as a valuable genome editing tool for wine yeasts with application to decrease urea production 186
Physiological and oenological traits of different Dekkera/Brettanomyces bruxellensis strains in wine-model conditions 185
Transcriptomics unravels the adaptive molecular mechanisms of Brettanomyces bruxellensis under SO2 stress in wine condition 185
A response surface methodology approach to investigate the effect of sulfur dioxide, pH, and ethanol on DbCD and DbVPR gene expression and on the volatile phenol production in Dekkera/Brettanomyces bruxellensis CBS2499 183
Production of melatonin and its isomers by yeasts and effects of tryptophan supplementation 182
Set-Up of Bacterial Cellulose Production From the Genus Komagataeibacter and Its Use in a Gluten-Free Bakery Product as a Case Study 182
Wild grape-associated yeasts as promising biocontrol agents against Vitis vinifera fungal pathogens 174
Light-struck taste in white wine: Reaction mechanisms, preventive strategies and future perspectives to preserve wine quality 169
Occurrence and Analysis of Sulfur Compounds in Wine 165
How physiological and cultural conditions influence heterologous protein production in Kluyveromyces lactis 163
Indigenous georgian wine-associated yeasts and grape cultivars to edit the wine quality in a precision oenology perspective 163
Genetic diversity and physiological traits of Brettanomyces bruxellensis strainsnisolated from Tuscan Sangiovese wines 159
Yeasts for the sustainability in viticulture and oenology : the “YesVite” Project 155
CRISPR/cas9 system as a valuable genome editing tool applicable to wine yeasts 153
Applicazione della spettroscopia nel vicino e medio infrarosso nel controllo della trasformazione malolattica : studi preliminari 151
Yeast contribution to melatonin, melatonin isomers and tryptophan ethyl ester during alcoholic fermentation of grape musts 151
Use of Native Yeast Strains for In-Bottle Fermentation to Face the Uniformity in Sparkling Wine Production 149
Intraspecific variations of Dekkera/Brettanomyces bruxellensis genome studied by capillary electrophoresis separation of the intron splice site profiles 148
Near and Mid Infrared Spectroscopy to detect malolactic biotransformation of Oenococcus oeni in wine-model 145
Cloning the putative gene of vinyl phenol reductase of Dekkera bruxellensis in Saccharomyces cerevisiae 145
Optimization of recombinant human nerve growth factor production in the psychrophilic Pseudoalteromonas haloplanktis 144
Assessment of Microbial Populations in the Manufacture of Vacuum-Packaged Ready-to-Eat Roast Beef and in a Related Production Plant 143
Innovative Alcoholic Drinks Obtained by Co-Fermenting Grape Must and Fruit Juice 139
Investigating the growth kinetics in sourdough microbial associations 139
Identifying the main drivers in microbial diversity for Cabernet-Sauvignon cultivars, from Europe to South Africa 138
Il contributo dei batteri lattici per la presenza di melatonina nel vino rosso 138
The vintage effect overcomes the terroir effect : a three years survey on the wine yeast biodiversity in Franciacorta and Oltrepò Pavese, two Northern Italian vine-growing areas 135
Effect of the leavening agents on gluten free bread staling 135
Heterologous protein production in Zygosaccharomyces bailii : physiological effects and fermentative strategies 134
Tryptophan-ethylester, the false (unveiled) melatonin isomer in red wine 133
Identification and molecular characterization of vinyl phenol reductase from D. bruxellensis CBS 4481 129
Yeast DNA recovery during the secondary fermentation step of Lombardy sparkling wines produced by Champenoise method 128
Strain-dependent tolerance to acetic acid in Dekkera bruxellensis 127
Tryptophan Derivatives by Saccharomyces cerevisiae EC1118: Evaluation, Optimization, and Production in a Soybean-Based Medium 127
Yeasts against grape pathogenic fungi: a sustainable alternative to agrochemicals 126
Intron splice site PCR analysis as a tool to discriminate Dekkera bruxellensis strains 126
Investigating the effect of selected non-Saccharomyces species on wine ecosystem function and major volatiles 125
Corrigendum: Investigating the Effect of Selected Non-Saccharomyces Species on Wine Ecosystem Function and Major Volatiles [Front. Bioeng. Biotechnol., 6, (2018) (169)] DOI: 10.3389/fbioe.2018.00169 125
New insights on the features of the vinyl phenol reductase from the wine-spoilage yeast Dekkera/Brettanomyces bruxellensis 125
Assessment of transduction of Escherichia coli Stx2-encoding phage in dairy process conditions 123
Survey on indigenous Oenococcus oeni strains isolated from red wines of Valtellina, a cold climate wine-growing Italian area 118
Development of a Type I gluten-free sourdough 118
Il DNA come “elemento tracciante” in spumantizzazione 117
Identification and molecular characterization of vinyl phenol reductase from Dekkera bruxellensis CBS 4481 117
Genetic polymorphism in Saccharomyces cerevisiae strains isolated from Franciacorta DOCG sparkling wines 115
Selezione e valorizzazione di enococchi autoctoni per la produzione di vino Rosso di Valtellina DOC e Valtellina Superiore DOCG 112
Genetic diversity in Italian Lactobacillus sanfranciscensis strains assessed by multilocus sequence typing and pulsed-field gel electrophoresis analyses 111
Wild grape-associated yeasts as a promising strategy of biocontrol against Vitis vinifera fungal pathogens 111
Polymorphisms of Saccharomyces cerevisiae Genes Involved in Wine Production 110
Exploitation of biodiversity in viticulture and oenology to allow a suistanable winemaking 110
Georgian Viticulture and Winemaking: From Modernity to Past Biodiversity survey and selection of Georgian wine yeasts 110
Survey on yeast biodiversity in Georgian vineyards: a pristine environment for the selection of wine strains 108
Each vine cultivar, its wine yeast: exploring the biodiversity of georgian strains for a precision oenology 108
Assessment of the Brettanomyces bruxellensis metabolome during sulphur dioxide exposure 106
Analysis of the fungal population of Cabernet Sauvignon in wine-growing regions of different countries compared to the local cultivar yeast population by NGS 106
The ancestral grapevine Vitis Vinifera ssp. sylvestris of the mediterranean basin as A source of wine yeasts 104
Sustainability in Viticulture and Oenology: The Final Conference of the YeSVitE Project 102
Il “typing “ dei lieviti: la biologia molecolare al servizio dell’enologia 101
Brettanomyces: conoscerne le potenzialità di sviluppo e di alterazione in vino 100
Investigation of the SO2 stress response in Brettanomyces/Dekkera bruxellensis using RNA-seq 97
Use of non-Saccharomyces strains to improve the sensorial profile in wine 96
Heat inactivation of wine spoilage yeast Dekkera bruxellensis by hot water treatment 96
Georgian yeasts and grape cultivars do edit the wine quality in a precision oenology 94
Characterization of malolactic bacteria isolated from Aosta Valley wines and evidence of psychrotrophy in some strains 93
Melatonin and tryptophan-derivatives in wine: the yeast contribution during alcoholic fermentation 93
Dynamics of Saccharomyces cerevisiae populations in controlled and spontaneous fermentations for Franciacorta D.O.C.G. base wine production 91
Wine industry’s attitude towards oenological yeasts : Italy as a case study 90
Insect frass in stored cereal products as a potential source of Lactobacillus sanfranciscensis for sourdough ecosystem 88
Inactivation of wine spoilage yeasts Dekkera bruxellensis using low electric current treatment (LEC) 87
Is the consumer ready for innovative fruit wines? Perception and acceptability of young consumers 87
Inactivation of wine spoilage yeasts Dekkera bruxellensis using low electric current treatment (LEC) 85
Diversity of yeasts isolated from Vitis vinifera ssp. sylvestris (Gmelin) hegi grape-berries in the Mediterranean basin 85
Isolation and characterization of Lactic acid bacteria and yeasts for the fermentation of food industry by-products 84
Osmotic stress response in the wine yeast Dekkera bruxellensis 81
Near and mid Infrared spectroscopy to detect malolactic biotransformation of oenococcus oeni in a wine-model 81
Identification of endogenous genetic elements in Oenococcus oeni for the development of novel molecular tools 81
Sustainability of food side streams: a case study of fermented blends made with sour whey and sunflower press cake powder using the back-slopping technique 79
Why do grape-based fruit wines could be “super” magic? 79
The CRISPR/Cas9 system as a molecular strategy to decrease urea production in wine yeasts 74
Yeast selection for the production of novel “mixed-fruit wines” 74
Survey on yeast biodiversity in Georgian vineyards: a still pristine environment for the selection of non S. cerevisiae wine strains 73
Near infrared and mid infrared spectroscopy in oenology : determination of main components involved in malolactic transformation 72
Phage-mediated transfer of a dextranase gene in Lactobacillus sanfranciscensis and characterization of the enzyme 72
Brettanomyces: conoscere le potenzialità di sviluppo e di alterazione in vino 72
The role of yeasts as biocontrol agents for pathogenic fungi on postharvest grapes : A review 72
Strain diversity of pseudomonas fluorescens group with potential blue pigment phenotype isolated from dairy products 72
Production of melatonin and its isomers by Saccharomyces and non Saccharomyces yeasts 70
Molecular tools to exploit the biotechnological potential of brettanomyces bruxellensis : A review 70
Brettanomyces 70
Totale 13.315
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Categoria #
all - tutte 47.106
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 47.106
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020750 0 0 0 0 0 0 0 0 268 250 146 86
2020/20211.613 90 132 90 103 165 134 107 116 199 155 214 108
2021/20221.588 184 119 77 103 108 93 111 87 90 150 89 377
2022/20232.132 291 204 221 159 190 382 100 147 202 31 132 73
2023/20241.489 53 103 156 99 297 109 85 126 32 69 146 214
2024/20252.098 160 321 101 346 301 163 112 395 199 0 0 0
Totale 14.443