VIGENTINI, ILEANA
 Distribuzione geografica
Continente #
EU - Europa 5.400
NA - Nord America 3.780
AS - Asia 1.910
SA - Sud America 88
AF - Africa 69
OC - Oceania 36
Continente sconosciuto - Info sul continente non disponibili 3
Totale 11.286
Nazione #
US - Stati Uniti d'America 3.706
GB - Regno Unito 2.014
IT - Italia 1.300
CN - Cina 917
SE - Svezia 677
DE - Germania 389
IN - India 259
IE - Irlanda 195
FR - Francia 180
SG - Singapore 152
KR - Corea 115
TR - Turchia 109
DK - Danimarca 101
HK - Hong Kong 95
UA - Ucraina 87
FI - Finlandia 81
ES - Italia 78
ID - Indonesia 61
VN - Vietnam 57
RU - Federazione Russa 46
CA - Canada 43
ZA - Sudafrica 43
BE - Belgio 41
NL - Olanda 37
PT - Portogallo 33
PK - Pakistan 32
GR - Grecia 31
BR - Brasile 30
AU - Australia 28
GE - Georgia 28
EU - Europa 26
PL - Polonia 26
JP - Giappone 23
CO - Colombia 21
CH - Svizzera 18
IR - Iran 18
MX - Messico 18
CZ - Repubblica Ceca 15
MY - Malesia 14
RO - Romania 14
AR - Argentina 13
CL - Cile 12
CU - Cuba 10
AT - Austria 9
DZ - Algeria 8
NO - Norvegia 8
NZ - Nuova Zelanda 8
SC - Seychelles 8
SI - Slovenia 8
PE - Perù 7
TW - Taiwan 7
PH - Filippine 6
AE - Emirati Arabi Uniti 3
HR - Croazia 3
HU - Ungheria 3
IL - Israele 3
BD - Bangladesh 2
CY - Cipro 2
EC - Ecuador 2
EG - Egitto 2
ET - Etiopia 2
KZ - Kazakistan 2
NG - Nigeria 2
NP - Nepal 2
SZ - Regno dello Swaziland 2
TH - Thailandia 2
UY - Uruguay 2
A1 - Anonimo 1
BF - Burkina Faso 1
BY - Bielorussia 1
BZ - Belize 1
CR - Costa Rica 1
GT - Guatemala 1
LU - Lussemburgo 1
LV - Lettonia 1
MD - Moldavia 1
MK - Macedonia 1
PY - Paraguay 1
SA - Arabia Saudita 1
SK - Slovacchia (Repubblica Slovacca) 1
ZW - Zimbabwe 1
Totale 11.310
Città #
Southend 1.876
Milan 559
Chandler 415
Fairfield 271
Ashburn 251
Wilmington 222
Princeton 214
Dublin 190
Seattle 182
Beijing 172
Ann Arbor 169
Dearborn 157
Cambridge 145
Houston 136
Woodbridge 133
Redwood City 113
Nanjing 93
Mountain View 86
Bengaluru 77
Des Moines 77
Hong Kong 63
Singapore 61
Boardman 51
Jinan 48
Redmond 47
Berlin 44
Hebei 43
Jacksonville 42
Shenyang 42
Roxbury 41
Medford 40
Jakarta 34
Shanghai 34
Brussels 31
Hangzhou 31
Nanchang 31
Phoenix 29
Guangzhou 28
Istanbul 28
Dong Ket 25
Athens 24
Sunnyvale 23
Falls Church 22
Hanover 22
New York 22
Tianjin 22
Central District 21
London 21
Stellenbosch 20
Changsha 19
Grafing 19
Sakarya 19
Serra 19
Andover 18
Bogotá 18
Bühl 18
Helsinki 18
Hyderabad 18
Somerville 18
Fremont 17
Munich 17
Zhengzhou 17
San Diego 16
Seoul 16
Turin 16
Kunming 15
Ottawa 15
Pisa 15
Rome 14
Bologna 13
Bordeaux 13
Madrid 13
Margão 13
Tbilisi 12
Verona 12
Warsaw 12
Varedo 11
Cape Town 10
Frankfurt am Main 10
Hefei 10
Lanzhou 10
Norwalk 10
Nuremberg 10
Rho 10
Taizhou 10
Islamabad 9
Napoli 9
Prague 9
Cadaujac 8
Dijon 8
Eitensheim 8
Havana 8
Los Angeles 8
Montichiari 8
Naples 8
Nellore 8
Ningbo 8
Osimo 8
Segrate 8
Bitonto 7
Totale 7.171
Nome #
Genotypic Characterization and Biofilm Formation of Shiga-toxin producing Escherichia coli 635
MOLECULAR CHARACTERIZATION, STRESS RESPONSES AND SPECIFIC ENZYMATIC ACTIVITIES OF DEKKERA/BRETTANOMYCES BRUXELLENSIS WINE STRAINS: STRATEGIES OF ANALYSIS AND CONTROL IN THE OENOLOGICAL FIELD. 263
Galactose utilization sheds new light on sugar metabolism in the sequenced strain Dekkera bruxellensis CBS 2499 216
Assessment of tryptophan, tryptophan ethylester, and melatonin derivatives in red wine by SPE-HPLC-FL and SPE-HPLC-MS methods 202
Aerobic sugar metabolism in the spoilage yeast Zygosaccharomyces bailii 191
Production of melatonin and other tryptophan derivatives by Oenococcus oeni under winery and laboratory scale 180
Cold exposure affects carbohydrates and lipid metabolism, and induces Hog1p phosphorylation in Dekkera bruxellensis strain CBS 2499 174
LC-MS/MS-Based Profiling of Tryptophan-Related Metabolites in Healthy Plant Foods 173
Suitability of ultraviolet-C irradiation for white grape must 169
Physiological and oenological traits of different Dekkera/Brettanomyces bruxellensis strains in wine-model conditions 168
Set-Up of Bacterial Cellulose Production From the Genus Komagataeibacter and Its Use in a Gluten-Free Bakery Product as a Case Study 166
The way from a wheat- to a gluten free-sourdough up to gluten free breads 165
CRISPR/Cas9 system as a valuable genome editing tool for wine yeasts with application to decrease urea production 165
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 157
Wild grape-associated yeasts as promising biocontrol agents against Vitis vinifera fungal pathogens 153
How physiological and cultural conditions influence heterologous protein production in Kluyveromyces lactis 150
Candida milleri species reveals intraspecific genetic and metabolic polymorphisms 150
Production of melatonin and its isomers by yeasts and effects of tryptophan supplementation 148
Occurrence and Analysis of Sulfur Compounds in Wine 148
Transcriptomics unravels the adaptive molecular mechanisms of Brettanomyces bruxellensis under SO2 stress in wine condition 145
CRISPR/cas9 system as a valuable genome editing tool applicable to wine yeasts 143
Light-struck taste in white wine: Reaction mechanisms, preventive strategies and future perspectives to preserve wine quality 142
Applicazione della spettroscopia nel vicino e medio infrarosso nel controllo della trasformazione malolattica : studi preliminari 141
Indigenous georgian wine-associated yeasts and grape cultivars to edit the wine quality in a precision oenology perspective 141
Yeasts for the sustainability in viticulture and oenology : the “YesVite” Project 141
Yeast contribution to melatonin, melatonin isomers and tryptophan ethyl ester during alcoholic fermentation of grape musts 139
Use of Native Yeast Strains for In-Bottle Fermentation to Face the Uniformity in Sparkling Wine Production 132
Genetic diversity and physiological traits of Brettanomyces bruxellensis strainsnisolated from Tuscan Sangiovese wines 131
Near and Mid Infrared Spectroscopy to detect malolactic biotransformation of Oenococcus oeni in wine-model 129
Optimization of recombinant human nerve growth factor production in the psychrophilic Pseudoalteromonas haloplanktis 128
Intraspecific variations of Dekkera/Brettanomyces bruxellensis genome studied by capillary electrophoresis separation of the intron splice site profiles 127
Assessment of Microbial Populations in the Manufacture of Vacuum-Packaged Ready-to-Eat Roast Beef and in a Related Production Plant 126
Cloning the putative gene of vinyl phenol reductase of Dekkera bruxellensis in Saccharomyces cerevisiae 124
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 123
Innovative Alcoholic Drinks Obtained by Co-Fermenting Grape Must and Fruit Juice 123
Il contributo dei batteri lattici per la presenza di melatonina nel vino rosso 122
Heterologous protein production in Zygosaccharomyces bailii : physiological effects and fermentative strategies 121
Tryptophan-ethylester, the false (unveiled) melatonin isomer in red wine 121
Intron splice site PCR analysis as a tool to discriminate Dekkera bruxellensis strains 116
Identifying the main drivers in microbial diversity for Cabernet-Sauvignon cultivars, from Europe to South Africa 116
Identification and molecular characterization of vinyl phenol reductase from D. bruxellensis CBS 4481 115
Strain-dependent tolerance to acetic acid in Dekkera bruxellensis 112
Tryptophan Derivatives by Saccharomyces cerevisiae EC1118: Evaluation, Optimization, and Production in a Soybean-Based Medium 111
Survey on indigenous Oenococcus oeni strains isolated from red wines of Valtellina, a cold climate wine-growing Italian area 110
Il DNA come “elemento tracciante” in spumantizzazione 109
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 109
Investigating the effect of selected non-Saccharomyces species on wine ecosystem function and major volatiles 108
Assessment of transduction of Escherichia coli Stx2-encoding phage in dairy process conditions 106
Effect of the leavening agents on gluten free bread staling 106
Investigating the growth kinetics in sourdough microbial associations 105
Selezione e valorizzazione di enococchi autoctoni per la produzione di vino Rosso di Valtellina DOC e Valtellina Superiore DOCG 104
Yeast DNA recovery during the secondary fermentation step of Lombardy sparkling wines produced by Champenoise method 104
Genetic polymorphism in Saccharomyces cerevisiae strains isolated from Franciacorta DOCG sparkling wines 103
New insights on the features of the vinyl phenol reductase from the wine-spoilage yeast Dekkera/Brettanomyces bruxellensis 103
Identification and molecular characterization of vinyl phenol reductase from Dekkera bruxellensis CBS 4481 102
Genetic diversity in Italian Lactobacillus sanfranciscensis strains assessed by multilocus sequence typing and pulsed-field gel electrophoresis analyses 101
Polymorphisms of Saccharomyces cerevisiae Genes Involved in Wine Production 100
Wild grape-associated yeasts as a promising strategy of biocontrol against Vitis vinifera fungal pathogens 100
Survey on yeast biodiversity in Georgian vineyards: a pristine environment for the selection of wine strains 98
Each vine cultivar, its wine yeast: exploring the biodiversity of georgian strains for a precision oenology 98
Il “typing “ dei lieviti: la biologia molecolare al servizio dell’enologia 96
Exploitation of biodiversity in viticulture and oenology to allow a suistanable winemaking 94
Development of a Type I gluten-free sourdough 94
Assessment of the Brettanomyces bruxellensis metabolome during sulphur dioxide exposure 93
Analysis of the fungal population of Cabernet Sauvignon in wine-growing regions of different countries compared to the local cultivar yeast population by NGS 93
Brettanomyces: conoscerne le potenzialità di sviluppo e di alterazione in vino 92
The ancestral grapevine Vitis Vinifera ssp. sylvestris of the mediterranean basin as A source of wine yeasts 92
Sustainability in Viticulture and Oenology: The Final Conference of the YeSVitE Project 83
Yeasts against grape pathogenic fungi: a sustainable alternative to agrochemicals 82
Dynamics of Saccharomyces cerevisiae populations in controlled and spontaneous fermentations for Franciacorta D.O.C.G. base wine production 82
Georgian yeasts and grape cultivars do edit the wine quality in a precision oenology 81
Wine industry’s attitude towards oenological yeasts : Italy as a case study 81
Inactivation of wine spoilage yeasts Dekkera bruxellensis using low electric current treatment (LEC) 80
Use of non-Saccharomyces strains to improve the sensorial profile in wine 80
Characterization of malolactic bacteria isolated from Aosta Valley wines and evidence of psychrotrophy in some strains 78
Inactivation of wine spoilage yeasts Dekkera bruxellensis using low electric current treatment (LEC) 76
Diversity of yeasts isolated from Vitis vinifera ssp. sylvestris (Gmelin) hegi grape-berries in the Mediterranean basin 76
Heat inactivation of wine spoilage yeast Dekkera bruxellensis by hot water treatment 75
Investigation of the SO2 stress response in Brettanomyces/Dekkera bruxellensis using RNA-seq 74
Georgian Viticulture and Winemaking: From Modernity to Past Biodiversity survey and selection of Georgian wine yeasts 73
Insect frass in stored cereal products as a potential source of Lactobacillus sanfranciscensis for sourdough ecosystem 71
Near and mid Infrared spectroscopy to detect malolactic biotransformation of oenococcus oeni in a wine-model 68
Is the consumer ready for innovative fruit wines? Perception and acceptability of young consumers 68
Isolation and characterization of Lactic acid bacteria and yeasts for the fermentation of food industry by-products 67
Phage-mediated transfer of a dextranase gene in Lactobacillus sanfranciscensis and characterization of the enzyme 66
Melatonin and tryptophan-derivatives in wine: the yeast contribution during alcoholic fermentation 66
Why do grape-based fruit wines could be “super” magic? 64
Osmotic stress response in the wine yeast Dekkera bruxellensis 62
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 61
Brettanomyces: conoscere le potenzialità di sviluppo e di alterazione in vino 60
The CRISPR/Cas9 system as a molecular strategy to decrease urea production in wine yeasts 60
Production of melatonin and its isomers by Saccharomyces and non Saccharomyces yeasts 59
Near infrared and mid infrared spectroscopy in oenology : determination of main components involved in malolactic transformation 58
Strain diversity of pseudomonas fluorescens group with potential blue pigment phenotype isolated from dairy products 58
Brettanomyces 58
The role of yeasts as biocontrol agents for pathogenic fungi on postharvest grapes : A review 57
Yeast selection for the production of novel “mixed-fruit wines” 55
Molecular tools to exploit the biotechnological potential of brettanomyces bruxellensis : A review 55
Survey on yeast biodiversity in Georgian vineyards: a still pristine environment for the selection of non S. cerevisiae wine strains 52
Preliminary investigation on two Stx2-carryng bacteriophaghes induced from STEC strains isolated from goat milk 50
Totale 11.498
Categoria #
all - tutte 33.935
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 33.935


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/2019115 0 0 0 0 0 0 0 0 0 0 0 115
2019/20202.076 178 76 83 149 228 216 240 156 268 250 146 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
2023/20241.344 53 103 156 99 297 109 85 126 32 69 146 69
Totale 12.200