BOVO, BARBARA
 Distribuzione geografica
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Continente #
NA - Nord America 3.119
AS - Asia 1.050
EU - Europa 941
AF - Africa 190
SA - Sud America 174
OC - Oceania 25
Continente sconosciuto - Info sul continente non disponibili 8
Totale 5.507
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Nazione #
US - Stati Uniti d'America 3.031
SG - Singapore 357
CN - Cina 288
IT - Italia 273
HK - Hong Kong 179
FI - Finlandia 119
BR - Brasile 116
DE - Germania 102
PL - Polonia 56
NL - Olanda 46
GB - Regno Unito 44
FR - Francia 38
RU - Federazione Russa 34
SE - Svezia 32
VN - Vietnam 29
UA - Ucraina 27
IE - Irlanda 16
CI - Costa d'Avorio 15
CZ - Repubblica Ceca 12
EC - Ecuador 12
IN - India 12
ES - Italia 11
JP - Giappone 11
MX - Messico 11
BF - Burkina Faso 10
CA - Canada 10
AO - Angola 8
BE - Belgio 8
BO - Bolivia 8
CH - Svizzera 8
CR - Costa Rica 8
KR - Corea 8
LV - Lettonia 8
NP - Nepal 8
NZ - Nuova Zelanda 8
SA - Arabia Saudita 8
SD - Sudan 8
TT - Trinidad e Tobago 8
AR - Argentina 7
AT - Austria 7
AZ - Azerbaigian 7
BZ - Belize 7
EE - Estonia 7
ET - Etiopia 7
IL - Israele 7
IQ - Iraq 7
LB - Libano 7
LU - Lussemburgo 7
ME - Montenegro 7
PS - Palestinian Territory 7
TR - Turchia 7
UG - Uganda 7
UY - Uruguay 7
YT - Mayotte 7
ZA - Sudafrica 7
ZM - Zambia 7
ZW - Zimbabwe 7
AF - Afghanistan, Repubblica islamica di 6
AL - Albania 6
AU - Australia 6
BD - Bangladesh 6
BY - Bielorussia 6
CG - Congo 6
CM - Camerun 6
EG - Egitto 6
GE - Georgia 6
GR - Grecia 6
KH - Cambogia 6
MA - Marocco 6
MK - Macedonia 6
MN - Mongolia 6
PE - Perù 6
PR - Porto Rico 6
RE - Reunion 6
SK - Slovacchia (Repubblica Slovacca) 6
TJ - Tagikistan 6
UZ - Uzbekistan 6
AE - Emirati Arabi Uniti 5
BA - Bosnia-Erzegovina 5
CW - ???statistics.table.value.countryCode.CW??? 5
CY - Cipro 5
GH - Ghana 5
GN - Guinea 5
HU - Ungheria 5
IR - Iran 5
KG - Kirghizistan 5
KZ - Kazakistan 5
LA - Repubblica Popolare Democratica del Laos 5
LY - Libia 5
MU - Mauritius 5
PA - Panama 5
PY - Paraguay 5
RO - Romania 5
TZ - Tanzania 5
VE - Venezuela 5
YE - Yemen 5
AM - Armenia 4
BW - Botswana 4
CD - Congo 4
CU - Cuba 4
Totale 5.351
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Città #
Fairfield 357
Ann Arbor 314
Woodbridge 250
Houston 248
Ashburn 238
Singapore 228
Chandler 189
Hong Kong 172
Santa Clara 156
Wilmington 134
Jacksonville 130
Seattle 114
Beijing 103
Cambridge 96
Boardman 86
Padova 60
Princeton 60
Helsinki 54
Medford 49
Bytom 48
Nanjing 32
San Diego 31
Des Moines 29
Munich 28
Milan 26
Roxbury 24
Los Angeles 21
Guangzhou 20
Abidjan 15
Buffalo 15
Dong Ket 15
Rome 14
São Paulo 14
Turku 14
Dublin 13
Shenyang 13
Tianjin 13
New York 11
Falls Church 10
Jiaxing 10
London 9
Nanchang 9
Cagliari 8
Hebei 8
Luanda 8
Ouagadougou 8
Baku 7
Bari 7
Council Bluffs 7
Harare 7
Kampala 7
Lusaka 7
Montreal 7
Nürnberg 7
Riga 7
Tokyo 7
Washington 7
Hanoi 6
La Paz 6
Mamoudzou 6
Montevideo 6
Paris 6
Phnom Penh 6
Phoenix 6
San José 6
Tallinn 6
Tbilisi 6
Turin 6
Villafranca Padovana 6
Addis Ababa 5
Athens 5
Atlanta 5
Brescia 5
Conakry 5
Dar es Salaam 5
Dushanbe 5
Ho Chi Minh City 5
Jinan 5
Khartoum 5
Lima 5
Mexico City 5
Ningbo 5
Norwalk 5
Panama City 5
Podgorica 5
Stockholm 5
Tashkent 5
Tel Aviv 5
Ulan Bator 5
Vienna 5
Warsaw 5
Zhengzhou 5
Accra 4
Amman 4
Belize City 4
Birmingham 4
Bishkek 4
Brazzaville 4
Brooklyn 4
Brussels 4
Totale 3.800
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Nome #
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 220
Aptitude of Saccharomyces yeasts to ferment unripe grapes harvested during cluster thinning for reducing alcohol content of wine 196
Antiradical and antimicrobial properties of fermented red chicory (Cichorium intybus L.) by-products 192
Effects of yeast inoculation on volatile compound production by grape marcs 154
Selezione e caratterizzazione di microrganismi destinati alla produzione di distillati 151
Potential use of scotta, the by-product of the ricotta cheese manufacturing process, for the production of fermented drinks 145
Outlining a selection procedure for Saccharomyces cerevisiae isolated from grape marc to improve fermentation process and distillate quality 144
Genome Sequences of Four Italian Streptococcus thermophilus Strains of Dairy Origin 139
Acidification of grape marc for alcoholic beverage production: effects on indigenous microflora and aroma profile after distillation. 131
Yeast population dynamics during pilot-scale storage of grape marcs for the production of Grappa, a traditional Italian alcoholic beverage 127
Genome Sequence of Lactobacillus fabifermentans Strain T30PCM01, Isolated from Fermenting Grape Marc 126
Biodiversity, dynamics and ecology of bacterial community during grape marc storage for the production of grappa 125
Exploring the use of Saccharomyces cerevisiae commercial strain and Saccharomycodes ludwigii natural isolate for grape marc fermentation to improve sensory properties of spirits 124
Whole-Genome Sequence of Streptococcus macedonicus Strain 33MO, Isolated from the Curd of Morlacco Cheese in the Veneto Region (Italy) 122
Effects of grape marcs acidification treatment on the evolution of indigenous yeast populations during the production of Grappa 120
Saccharomyces cerevisiae vineyard strains have different nitrogen requirements that affect their fermentation performances 118
Metagenomic analysis of the microbial community in fermented grape marc reveals that Lactobacillus fabifermentans is one of the dominant species: insights into its genome structure. 116
Genome Sequences of Streptococcus thermophilus Strains MTH17CL396 and M17PTZA496 from Fontina, an Italian PDO Cheese 113
Prediction of microbial activity in fermenting grape marc by near infrared reflectance spectroscopy 110
Whole genome sequences of Streptococcus thermophilus strains TH1435 and TH1436 isolated from raw goat milk 104
Valorization of scotta, the by-product of ricotta production, by microbial fermentation for production of a probiotic drink 104
CEPPO DI LIEVITO Saccharomyces cerevisiae DBVPG35P, IL SUO USO PER LA PRODUZIONE FERMENTATIVA DI ALIMENTI, PARTICOLARMENTE DI VINO LISON E LISON CLASSICO, UN RELATIVO PRODOTTO E UN METODO PER LA SELEZIONE DEL CEPPO 104
The Different Physical and Chemical Composition of Grape Juice and Marc Influence Saccharomyces cerevisiae Strains Distribution During Fermentation 104
Analisi della comunità microbica presente sulla vinaccia utilizzata per la produzione della grappa tramite sequenziamento sistematico dell'rRNA 16S 103
Starmerella bacillaris (synonym Candida zemplinina): evaluation of the impact against botrytis bunch rot on grape and the effect on winemaking 102
Valorisation of a milk industry by-product as substrate for microbial growth 101
Starmerella bacillaris un nuovo lievito due volte utile: in vigneto come agente di biocontrollo e in cantina per migliorare la qualità nel vino 98
GENETIC DIVERSITY AND POPULATION STRUCTURE OF SACCHAROMYCES CEREVISIAE STRAINS ISOLATED FROM GRAPE AND GRAPEVINE BARK 94
Evaluation of technological and quality traits for selection of yeasts to be inoculated on grape marc devoted to distillate production 94
Bacterial population dynamics during the ensilage of grape marc devoted to grappa production 94
Effetti di alcuni trattamenti tecnologici (acidificazione e inoculo di lieviti) sulla microflora della vinaccia durante la fase di stoccaggio e implicazioni nella qualità del distillato 92
Application of an acidification treatment on grape marcs: effects on the indigenous microflora and the aroma profile after distillation 89
Aspetti microbiologici del trattamento di acidificazione della vinaccia ed effetti sulla componente aromatica 85
Valutazione sensoriale dell’impatto di lieviti ecotipici sull’aroma del vino: il caso del Raboso DOC 84
Population structure and geographical distribution of autochthonous S. cerevisiae strains isolated in three different enological areas in the North-East of Italy 81
Yeast selection criteria for improvemeny of sulphite management in winemaking 81
L'analisi sensoriale come strumento di selezione: un nuovo lievito dal terroir Raboso Piave 80
Characterization of natural yeast microflora during sweet wine production and evaluation of possible effects of fungicide application in the vineyard 79
Evaluation of technological properties of yeast strains isolated from grape pomace fermentations 78
Attività  β-glucosidasica di lieviti isolati da vinacce per la produzione di Grappa 77
New rapid PCR protocol based on high-resolution melting analysis to identify Saccharomyces cerevisiae and other species within its genus 77
Characterization and dynamics of bacterial populations during sorage of marcs for production of alcoholic beverages 76
Microbiological approaches for low-alcohol beverages production from unripe vine grapes 73
Gene knockout of two exoglucanases of two oenological yeast strains and its effect on beta-glucosidase activity 72
Indirect evaluation of microbial spoiling activity in grape marcs by near infrared spectroscopy (NIRS) 72
Population Dynamics of Natural Yeasts During Storage of Moscato and Prosecco Grape Pomace for Production of Grappa 69
Molecular and physiological characterization of Saccharomyces cerevisiae strains from fermented must and grape marcs 68
Evaluation of beta-glucosidase activity of yeasts isolated from gape pomace devoted to the production of grappa 67
La genomica dei batteri lattici: quali benefici per il settore caseario? Un caso studio: Streptococcus thermophilus 67
Valorisation of milk industry by-products as substrate for microbial growth 67
Evaluation of enological characteristics of autochthonous yeast strains selected for the production of Prosecco VQPRD wine 64
Genetic characterization and phylogenetic analysis of strains isolated from vineyards of Northern Italy 64
Valutazione dell'attivita beta-glucosidasica di lieviti isolati da vinaccia destinata alla produzione di grappa 59
Yeast bioviversity of grape marcs devoted to the production of grappa 51
Totale 5.547
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Categoria #
all - tutte 18.284
article - articoli 10.730
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 320
patent - brevetti 317
selected - selezionate 0
volume - volumi 0
Totale 29.651
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021351 0 0 5 26 27 23 5 31 59 89 56 30
2021/2022511 12 102 51 17 29 22 15 45 28 18 47 125
2022/2023543 97 3 4 57 108 72 1 59 95 2 34 11
2023/2024304 29 42 22 29 16 33 12 33 11 2 41 34
2024/20251.209 10 59 49 57 234 21 50 89 81 38 216 305
2025/2026940 170 357 413 0 0 0 0 0 0 0 0 0
Totale 5.547