NADAI, CHIARA
 Distribuzione geografica
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Continente #
NA - Nord America 5.711
AS - Asia 3.600
EU - Europa 2.316
SA - Sud America 584
AF - Africa 506
Continente sconosciuto - Info sul continente non disponibili 99
OC - Oceania 49
Totale 12.865
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Nazione #
US - Stati Uniti d'America 5.376
SG - Singapore 1.148
IT - Italia 753
CN - Cina 606
VN - Vietnam 561
BR - Brasile 356
HK - Hong Kong 310
DE - Germania 197
BD - Bangladesh 186
SI - Slovenia 148
FR - Francia 128
FI - Finlandia 124
PL - Polonia 98
CA - Canada 95
IN - India 93
GB - Regno Unito 92
IE - Irlanda 89
NL - Olanda 79
SE - Svezia 71
AR - Argentina 65
ES - Italia 61
JP - Giappone 53
ID - Indonesia 52
IQ - Iraq 52
MX - Messico 51
RU - Federazione Russa 51
ZA - Sudafrica 47
TR - Turchia 45
TW - Taiwan 44
PK - Pakistan 33
SA - Arabia Saudita 33
UA - Ucraina 33
BE - Belgio 31
PT - Portogallo 30
JM - Giamaica 29
CI - Costa d'Avorio 28
EC - Ecuador 28
CO - Colombia 27
PH - Filippine 27
VE - Venezuela 27
CZ - Repubblica Ceca 24
CL - Cile 23
KR - Corea 23
HU - Ungheria 22
UZ - Uzbekistan 21
KE - Kenya 20
MY - Malesia 20
SK - Slovacchia (Repubblica Slovacca) 20
MA - Marocco 19
AE - Emirati Arabi Uniti 18
BY - Bielorussia 18
CH - Svizzera 18
IL - Israele 18
TN - Tunisia 18
JO - Giordania 17
NP - Nepal 17
PE - Perù 17
RO - Romania 17
SO - Somalia 17
TH - Thailandia 17
DK - Danimarca 16
DZ - Algeria 16
ME - Montenegro 16
TJ - Tagikistan 16
BA - Bosnia-Erzegovina 15
KG - Kirghizistan 15
KH - Cambogia 15
KZ - Kazakistan 15
MU - Mauritius 15
NO - Norvegia 15
UG - Uganda 15
GR - Grecia 14
LC - Santa Lucia 14
LV - Lettonia 14
NE - Niger 14
RW - Ruanda 14
SN - Senegal 14
AF - Afghanistan, Repubblica islamica di 13
AT - Austria 13
AU - Australia 13
AZ - Azerbaigian 13
BO - Bolivia 13
CM - Camerun 13
CY - Cipro 13
EE - Estonia 13
EG - Egitto 13
GA - Gabon 13
HN - Honduras 13
LU - Lussemburgo 13
NI - Nicaragua 13
NZ - Nuova Zelanda 13
PR - Porto Rico 13
PS - Palestinian Territory 13
YE - Yemen 13
AO - Angola 12
BF - Burkina Faso 12
SD - Sudan 12
UY - Uruguay 12
BB - Barbados 11
BJ - Benin 11
Totale 12.285
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Città #
Ashburn 699
Singapore 693
San Jose 620
Fairfield 321
Hong Kong 281
Ann Arbor 278
Santa Clara 234
Houston 204
Chandler 171
Woodbridge 170
Hanoi 157
Ho Chi Minh City 157
Padova 137
Beijing 136
Cambridge 135
Los Angeles 134
Seattle 132
New York 126
Wilmington 113
Council Bluffs 99
Milan 96
Boardman 85
Dublin 83
Munich 83
Bytom 66
Velenje 65
Lauterbourg 57
Helsinki 56
Ljubljana 50
Princeton 48
Buffalo 47
Des Moines 47
Medford 46
Rome 46
Dallas 45
Da Nang 37
Orem 36
Nanjing 30
São Paulo 29
Turin 29
Jacksonville 28
Turku 27
Atlanta 26
Montreal 26
San Diego 26
Brooklyn 25
Chicago 25
Abidjan 24
London 24
Padua 23
Toronto 23
Phoenix 22
San Francisco 22
Frankfurt am Main 21
Tokyo 21
Haiphong 20
Naples 20
Guangzhou 19
Nairobi 19
Shanghai 19
Baghdad 18
Florence 18
Redondo Beach 18
Falkenstein 17
Kingston 17
Boston 16
Tashkent 16
Warsaw 16
Amman 15
Chennai 15
Dushanbe 15
Jeddah 15
Johannesburg 15
Phnom Penh 15
Tianjin 15
Dakar 14
Kampala 14
Kigali 14
Maribor 14
Riga 14
Castries 13
Denver 13
Jakarta 13
Lappeenranta 13
Libreville 13
Madrid 13
Managua 13
Mexico City 13
Niamey 13
Rio de Janeiro 13
Stockholm 13
Verona 13
Ankara 12
Baku 12
Bishkek 12
Biên Hòa 12
Cagliari 12
Florianópolis 12
Hải Dương 12
Lima 12
Totale 7.101
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Nome #
EVALUATION OF MICROBIAL DYNAMICS OF GREEN AND BLACK KOMBUCHA CONSORTIA AND IN VITRO BIOACTIVITIES DURING ONE YEAR OF BACKSLOPPING 466
FERMENTATION OF CALENDULA, ECHINACEA AND MALVA OFFICINAL PLANT EXTRACTS AS A MEANS OF INCREASING THEIR SENSORY, ANTIOXIDANT, ANTIMICROBIAL AND NUTRACEUTICAL PROPERTIES 423
Aptitude of Saccharomyces yeasts to ferment unripe grapes harvested during cluster thinning for reducing alcohol content of wine 418
Potential bioactive peptides obtained after in vitro gastrointestinal digestion of wine lees from sequential fermentations 383
Biocontrol Ability and Action Mechanism of Starmerella bacillaris (Synonym Candida zemplinina) Isolated from Wine Musts against Gray Mold Disease Agent Botrytis cinerea on Grape and Their Effects on Alcoholic Fermentation 360
Interactions between Starmerella bacillaris and Saccharomyces cerevisiae during sequential fermentations influence the release of yeast mannoproteins and impact the protein stability of an unstable wine 286
Microbiological approaches to reduce the sulphite addition in oenology 278
Characteristics of Compost Obtained from Winemaking Byproducts 271
Shotgun proteomics of Starmerella bacillaris and S. cerevisiae in sequential fermentation with a focus on glycans biosynthesis and metabolism 255
Different mechanisms of resistance modulate sulfite tolerance in wine yeasts 244
The role of nitrogen uptake on the competition ability of three vineyard Saccharomyces cerevisiae strains 243
Genetic variability and physiological traits of Saccharomyces cerevisiae strains isolated from “Vale dos Vinhedos” vineyards reflect agricultural practices and history of this Brazilian wet subtropical area 242
Dynamics of Saccharomyces cerevisiae strains isolated from vine bark in vineyard: Influence of plant age and strain presence during grape must spontaneous fermentations 238
Effect of CUP1 copy number and pH on copper resistance of Saccharomyces cerevisiae enological strains 237
Oxidative stress response and nitrogen utilization are strongly variable in Saccharomyces cerevisiae wine strains with different fermentation performances 225
Functional Compound Bioaccessibility and Microbial Viability in Green and Black Tea Kombucha During Simulated Digestion 224
The impact of CUP1 gene copy-number and XVI-VIII/XV-XVI translocations on copper and sulfite tolerance in vineyard Saccharomyces cerevisiae strain populations 217
Influence of the mannoproteins of different strains of Starmenella bacillaris used in single and sequential fermentations on foamability, tartaric and protein stabilities of wines 209
Selection and validation of reference genes for quantitative real-time PCR studies during Saccharomyces cerevisiae alcoholic fermentation in presence of sulfite 208
Chemical and microbiological assessment of early wine fermentation phase can predict yeast cell viability during post-fermentation process 197
The geographic distribution of saccharomyces cerevisiae isolates within three Italian neighboring winemaking regions reveals strong differences in yeast abundance, genetic diversity and industrial strain dissemination 197
The impact of genomic variability on gene expression in environmentalSaccharomyces cerevisiaestrains 197
Whole genome comparison of two Starmerella bacillaris strains with other wine yeasts uncovers genes involved in modulating important winemaking traits 192
Biocontrol activity of Starmerella bacillaris yeast against blue mold disease on apple fruit and its effect on cider fermentation 191
Different gene expression patterns of hexose transporter genes modulate fermentation performance of four saccharomyces cerevisiae strains 191
Genomic and functional evaluation of exopolysaccharide produced by Liquorilactobacillus mali t6-52: technological implications 191
The Different Physical and Chemical Composition of Grape Juice and Marc Influence Saccharomyces cerevisiae Strains Distribution During Fermentation 188
Potential use of Starmerella bacillaris as fermentation starter for the production of low-alcohol beverages obtained from unripe grapes 187
Draft Genome Sequence of the Yeast Starmerella bacillaris (syn., Candidazemplinina) FRI751 Isolated from Fermenting Must of Dried Raboso Grapes 183
Deciphering the diversity of Vitis vinifera microbiome trough the exploration of different ecological niches 182
Starmerella bacillaris Released in Vineyards at Different Concentrations Influences Wine Glycerol Content Depending on the Vinification Protocols 181
Whole-genome sequence of Starmerella bacillaris PAS13, a nonconventional enological yeast with antifungal activity 180
The addition of wine yeast Starmerella bacillaris to grape skin surface influences must fermentation and glycerol production 176
Analisi della comunità microbica presente sulla vinaccia utilizzata per la produzione della grappa tramite sequenziamento sistematico dell'rRNA 16S 172
Starmerella bacillaris Strains Used in Sequential Alcoholic Fermentation with Saccharomyces cerevisiae Improves Protein Stability in White Wines 171
Starmerella bacillaris (synonym Candida zemplinina): evaluation of the impact against botrytis bunch rot on grape and the effect on winemaking 170
Exploring the biocontrol activity of Starmerella bacillaris against Botrytis cinerea during grape drying 169
Strain prevalence and killer factor only partially influence the fermentation activity of pairwise Saccharomyces cerevisiae wine strains inoculation 168
Genomic insights into the glutathione metabolism of the wine yeast Starmerella bacillaris 164
Starmerella bacillaris un nuovo lievito due volte utile: in vigneto come agente di biocontrollo e in cantina per migliorare la qualità nel vino 159
Starmerella bacillaris Released in Vineyards at Different Concentrations Influences Wine Glycerol Content Depending on the Vinification Protocols 155
A Study of Growth Kinetics: Autochthonous Strains of Starmerella bacillaris 152
Starmerella bacillaris Released in Vineyards at Different Concentrations Influences Wine Glycerol Content Depending on the Vinification Protocols 150
Deciphering the diversity of Vitis vinifera microbiome through the exploration of different ecological niches 150
Technological characterization of Candida zemplinina strains to be used for improving wine quality 150
SO2 metabolism of wine yeast strains under sulphite stress conditions 148
Yeast lees obtained after Starmerella bacillaris fermentation as a source of potential compounds to improve sustainability in winemaking 146
Characterization of sulphite production and sulphite resistance in vineyard native yeasts and in commercial wine starters 144
Genetic typing and technological evaluation of Saccharomyces isolates collected from Brazilian vineyards 139
Grape treatments with Starmerella bacillaris and chitosan as a sustainable strategy to control Botrytis cinerea during the withering process 139
Valutazione del comportamento di lieviti enologici in presenza di solfiti: meccanismi di resistenza e produzione di SO2 138
Starmerella bacillaris - Saccharomyces cerevisiae interaction during sequential fermentations influences the release of yeast mannoproteins and impact the protein stability of an unstable white wine 133
The role of nitrogen uptake on colonization ability of vineyard Saccharomyces cerevisiae strains 130
Lieviti selezionati 127
Diffusion of FSY1 fructose transporter in a population of Saccharomyces cerevisiae isolated in vineyard and its effect on sugar conversion 126
Yeast selection criteria for improvemeny of sulphite management in winemaking 122
Effetti dell'anidride solforosa sul metabolismo dei lieviti e modifiche nel profilo trascrizionale 121
New rapid PCR protocol based on high-resolution melting analysis to identify Saccharomyces cerevisiae and other species within its genus 121
Genetic and technological evaluation of Saccharomyces isolates collected from Brazilian vineyards 118
L’evoluzione del lievito starter per la gestione della fermentazione alcolica 109
Yeast selection criteria for improvement of sulphite management in winemaking 109
Nitrogen supplementation during wine fermentation, cooling rate and SO₂ addition timing influence yeast viability and acetaldehyde production in the post-fermentation process 105
Comparative genomic and transcriptomic study on ecotypical Saccharomyces cerevisiae strains 102
Studio di un approccio genomico per la selezione di ceppi di S.cerevisiae di interesse enologico 101
Microbiological approaches for low-alcohol beverages production from unripe vine grapes 101
Aspettative e limitazioni nell’uso dei fermenti lattici probiotici 100
Transcriptome analysis of wine yeast strains under sulphite-induced stress conditions 98
SO2 metabolism of wine yeasts under sulfite stress conditions 86
Enhancing Malva sylvestris extract properties through lactic acid bacteria fermentation: impact on phytochemical profile and bioactivity 61
Starmerella bacillaris Yeast Derivatives for Improving Wine Stability: Effect of Cell Wall Composition and Extraction Techniques 51
Totale 12.865
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Categoria #
all - tutte 33.284
article - articoli 20.302
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 337
Totale 53.923
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022485 0 81 51 37 17 46 22 44 17 17 37 116
2022/2023459 76 7 11 52 78 69 5 41 66 9 28 17
2023/2024489 21 39 48 51 44 98 23 35 8 18 57 47
2024/20252.183 60 138 108 77 292 196 108 168 150 73 337 476
2025/20266.635 352 493 809 878 623 232 854 597 666 458 358 315
2026/2027976 543 433 0 0 0 0 0 0 0 0 0 0
Totale 12.865