BOVO, BARBARA
 Distribuzione geografica
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Continente #
NA - Nord America 2.919
AS - Asia 799
EU - Europa 765
SA - Sud America 97
AF - Africa 18
OC - Oceania 6
Continente sconosciuto - Info sul continente non disponibili 2
Totale 4.606
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Nazione #
US - Stati Uniti d'America 2.904
SG - Singapore 305
IT - Italia 260
CN - Cina 257
HK - Hong Kong 173
FI - Finlandia 112
DE - Germania 102
BR - Brasile 89
PL - Polonia 52
NL - Olanda 43
GB - Regno Unito 38
FR - Francia 36
RU - Federazione Russa 28
SE - Svezia 28
UA - Ucraina 25
VN - Vietnam 15
CI - Costa d'Avorio 11
IE - Irlanda 11
IN - India 10
BD - Bangladesh 5
CZ - Repubblica Ceca 5
SA - Arabia Saudita 5
AT - Austria 4
CA - Canada 4
EC - Ecuador 4
IQ - Iraq 4
JP - Giappone 4
CH - Svizzera 3
NZ - Nuova Zelanda 3
UZ - Uzbekistan 3
AL - Albania 2
AR - Argentina 2
BE - Belgio 2
ES - Italia 2
HR - Croazia 2
IL - Israele 2
LT - Lituania 2
MX - Messico 2
PF - Polinesia Francese 2
PK - Pakistan 2
RO - Romania 2
TR - Turchia 2
TT - Trinidad e Tobago 2
UG - Uganda 2
AE - Emirati Arabi Uniti 1
AM - Armenia 1
AU - Australia 1
BA - Bosnia-Erzegovina 1
BB - Barbados 1
BZ - Belize 1
CG - Congo 1
CR - Costa Rica 1
CW - ???statistics.table.value.countryCode.CW??? 1
CY - Cipro 1
ET - Etiopia 1
EU - Europa 1
GE - Georgia 1
GR - Grecia 1
HU - Ungheria 1
JM - Giamaica 1
KG - Kirghizistan 1
KR - Corea 1
LB - Libano 1
MD - Moldavia 1
ME - Montenegro 1
MN - Mongolia 1
MZ - Mozambico 1
PA - Panama 1
PH - Filippine 1
PR - Porto Rico 1
PS - Palestinian Territory 1
PT - Portogallo 1
TL - Timor Orientale 1
TW - Taiwan 1
UY - Uruguay 1
VC - Saint Vincent e Grenadine 1
VE - Venezuela 1
ZA - Sudafrica 1
ZM - Zambia 1
Totale 4.606
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Città #
Fairfield 357
Ann Arbor 314
Woodbridge 250
Houston 248
Ashburn 195
Chandler 189
Singapore 178
Hong Kong 172
Santa Clara 150
Wilmington 134
Jacksonville 130
Seattle 114
Cambridge 96
Boardman 86
Beijing 80
Padova 60
Princeton 60
Helsinki 50
Medford 49
Bytom 48
Nanjing 32
San Diego 31
Des Moines 29
Munich 28
Milan 25
Roxbury 24
Guangzhou 20
Dong Ket 15
Turku 14
Shenyang 13
Tianjin 13
Abidjan 11
Dublin 11
Rome 11
Falls Church 10
Jiaxing 10
Nanchang 9
Cagliari 8
Hebei 8
São Paulo 8
Nürnberg 7
Washington 7
Bari 6
London 6
New York 6
Paris 6
Turin 6
Villafranca Padovana 6
Brescia 5
Jinan 5
Ningbo 5
Norwalk 5
Zhengzhou 5
Birmingham 4
Changsha 4
Legnago 4
Los Angeles 4
Redwood City 4
Taizhou 4
Casoria 3
Dhaka 3
Edinburgh 3
Falkenstein 3
Forlì 3
Gadag 3
Haikou 3
Naples 3
Parma 3
Phoenix 3
Ponta Grossa 3
Rimini 3
Riyadh 3
San Francisco 3
Secaucus 3
Tashkent 3
Tokyo 3
Vienna 3
Warsaw 3
Amsterdam 2
Ankara 2
Arapongas 2
Atlanta 2
Belo Horizonte 2
Boston 2
Carbonera 2
Carrara 2
Cerignola 2
Chicago 2
Dallas 2
Fano 2
Florence 2
Frankfurt am Main 2
Grosseto 2
Indiana 2
Kampala 2
Kharkiv 2
Kilburn 2
Lucerne 2
Memphis 2
Miradolo Terme 2
Totale 3.490
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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 198
Antiradical and antimicrobial properties of fermented red chicory (Cichorium intybus L.) by-products 171
Aptitude of Saccharomyces yeasts to ferment unripe grapes harvested during cluster thinning for reducing alcohol content of wine 169
Selezione e caratterizzazione di microrganismi destinati alla produzione di distillati 135
Effects of yeast inoculation on volatile compound production by grape marcs 129
Genome Sequences of Four Italian Streptococcus thermophilus Strains of Dairy Origin 129
Potential use of scotta, the by-product of the ricotta cheese manufacturing process, for the production of fermented drinks 127
Outlining a selection procedure for Saccharomyces cerevisiae isolated from grape marc to improve fermentation process and distillate quality 123
Yeast population dynamics during pilot-scale storage of grape marcs for the production of Grappa, a traditional Italian alcoholic beverage 113
Acidification of grape marc for alcoholic beverage production: effects on indigenous microflora and aroma profile after distillation. 113
Effects of grape marcs acidification treatment on the evolution of indigenous yeast populations during the production of Grappa 110
Biodiversity, dynamics and ecology of bacterial community during grape marc storage for the production of grappa 106
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. 106
Exploring the use of Saccharomyces cerevisiae commercial strain and Saccharomycodes ludwigii natural isolate for grape marc fermentation to improve sensory properties of spirits 104
Whole-Genome Sequence of Streptococcus macedonicus Strain 33MO, Isolated from the Curd of Morlacco Cheese in the Veneto Region (Italy) 104
Genome Sequence of Lactobacillus fabifermentans Strain T30PCM01, Isolated from Fermenting Grape Marc 104
Genome Sequences of Streptococcus thermophilus Strains MTH17CL396 and M17PTZA496 from Fontina, an Italian PDO Cheese 101
Saccharomyces cerevisiae vineyard strains have different nitrogen requirements that affect their fermentation performances 94
The Different Physical and Chemical Composition of Grape Juice and Marc Influence Saccharomyces cerevisiae Strains Distribution During Fermentation 88
Prediction of microbial activity in fermenting grape marc by near infrared reflectance spectroscopy 87
Starmerella bacillaris (synonym Candida zemplinina): evaluation of the impact against botrytis bunch rot on grape and the effect on winemaking 86
Starmerella bacillaris un nuovo lievito due volte utile: in vigneto come agente di biocontrollo e in cantina per migliorare la qualità nel vino 86
Whole genome sequences of Streptococcus thermophilus strains TH1435 and TH1436 isolated from raw goat milk 85
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 85
Valorization of scotta, the by-product of ricotta production, by microbial fermentation for production of a probiotic drink 82
Analisi della comunità microbica presente sulla vinaccia utilizzata per la produzione della grappa tramite sequenziamento sistematico dell'rRNA 16S 82
Valorisation of a milk industry by-product as substrate for microbial growth 81
GENETIC DIVERSITY AND POPULATION STRUCTURE OF SACCHAROMYCES CEREVISIAE STRAINS ISOLATED FROM GRAPE AND GRAPEVINE BARK 79
Bacterial population dynamics during the ensilage of grape marc devoted to grappa production 78
Evaluation of technological and quality traits for selection of yeasts to be inoculated on grape marc devoted to distillate production 75
Application of an acidification treatment on grape marcs: effects on the indigenous microflora and the aroma profile after distillation 74
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 73
Aspetti microbiologici del trattamento di acidificazione della vinaccia ed effetti sulla componente aromatica 70
Characterization of natural yeast microflora during sweet wine production and evaluation of possible effects of fungicide application in the vineyard 66
L'analisi sensoriale come strumento di selezione: un nuovo lievito dal terroir Raboso Piave 66
Evaluation of technological properties of yeast strains isolated from grape pomace fermentations 65
Attività  β-glucosidasica di lieviti isolati da vinacce per la produzione di Grappa 63
Population structure and geographical distribution of autochthonous S. cerevisiae strains isolated in three different enological areas in the North-East of Italy 63
Yeast selection criteria for improvemeny of sulphite management in winemaking 62
Gene knockout of two exoglucanases of two oenological yeast strains and its effect on beta-glucosidase activity 61
Valutazione sensoriale dell’impatto di lieviti ecotipici sull’aroma del vino: il caso del Raboso DOC 61
Characterization and dynamics of bacterial populations during sorage of marcs for production of alcoholic beverages 60
New rapid PCR protocol based on high-resolution melting analysis to identify Saccharomyces cerevisiae and other species within its genus 60
Molecular and physiological characterization of Saccharomyces cerevisiae strains from fermented must and grape marcs 58
Microbiological approaches for low-alcohol beverages production from unripe vine grapes 57
Population Dynamics of Natural Yeasts During Storage of Moscato and Prosecco Grape Pomace for Production of Grappa 57
Evaluation of beta-glucosidase activity of yeasts isolated from gape pomace devoted to the production of grappa 55
Evaluation of enological characteristics of autochthonous yeast strains selected for the production of Prosecco VQPRD wine 53
Indirect evaluation of microbial spoiling activity in grape marcs by near infrared spectroscopy (NIRS) 52
Genetic characterization and phylogenetic analysis of strains isolated from vineyards of Northern Italy 52
Valorisation of milk industry by-products as substrate for microbial growth 52
La genomica dei batteri lattici: quali benefici per il settore caseario? Un caso studio: Streptococcus thermophilus 51
Yeast bioviversity of grape marcs devoted to the production of grappa 45
Valutazione dell'attivita beta-glucosidasica di lieviti isolati da vinaccia destinata alla produzione di grappa 40
Totale 4.646
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Categoria #
all - tutte 16.668
article - articoli 9.901
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 281
patent - brevetti 283
selected - selezionate 0
volume - volumi 0
Totale 27.133
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021390 15 24 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
2025/202639 39 0 0 0 0 0 0 0 0 0 0 0
Totale 4.646