BOVO, BARBARA
 Distribuzione geografica
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Continente #
NA - Nord America 2.582
EU - Europa 455
AS - Asia 238
SA - Sud America 5
OC - Oceania 2
Continente sconosciuto - Info sul continente non disponibili 1
Totale 3.283
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Nazione #
US - Stati Uniti d'America 2.579
CN - Cina 214
IT - Italia 189
FI - Finlandia 92
DE - Germania 58
GB - Regno Unito 28
SE - Svezia 26
UA - Ucraina 25
VN - Vietnam 15
FR - Francia 8
IE - Irlanda 7
BR - Brasile 4
CZ - Repubblica Ceca 4
AT - Austria 3
IN - India 3
NL - Olanda 3
RU - Federazione Russa 3
CA - Canada 2
CH - Svizzera 2
JP - Giappone 2
PL - Polonia 2
RO - Romania 2
SA - Arabia Saudita 2
AU - Australia 1
BE - Belgio 1
EC - Ecuador 1
ES - Italia 1
EU - Europa 1
IL - Israele 1
LT - Lituania 1
NZ - Nuova Zelanda 1
PR - Porto Rico 1
SG - Singapore 1
Totale 3.283
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Città #
Fairfield 357
Ann Arbor 314
Woodbridge 250
Houston 248
Chandler 189
Ashburn 173
Wilmington 134
Jacksonville 130
Seattle 112
Cambridge 96
Beijing 79
Padova 60
Princeton 60
Medford 49
Helsinki 44
Boardman 32
Nanjing 32
San Diego 31
Des Moines 29
Roxbury 24
Guangzhou 20
Dong Ket 15
Shenyang 13
Tianjin 13
Milan 12
Falls Church 10
Jiaxing 10
Nanchang 9
Hebei 8
Dublin 7
Nürnberg 7
Washington 7
Cagliari 6
New York 6
Rome 6
Jinan 5
Ningbo 5
Norwalk 5
Paris 5
Zhengzhou 5
Changsha 4
Redwood City 4
Taizhou 4
Turin 4
Casoria 3
Edinburgh 3
Forlì 3
Haikou 3
Ponta Grossa 3
Rimini 3
Vienna 3
Bari 2
Carbonera 2
Carrara 2
Cerignola 2
Indiana 2
Kharkiv 2
Kilburn 2
London 2
Lucerne 2
Miradolo Terme 2
Montichiari 2
Morton Grove 2
Ogden 2
Phoenix 2
Riyadh 2
Romano d'Ezzelino 2
San Donà Di Piave 2
Scuola 2
Serra 2
Tappahannock 2
Tokyo 2
Torre Del Greco 2
Vicenza 2
Wandsworth 2
Abano Terme 1
Alghero 1
Altavilla Vicentina 1
Alès 1
Amsterdam 1
Aversa 1
Birmingham 1
Bocchigliero 1
Bochum 1
Bolzano 1
Borås 1
Brunssum 1
Brussels 1
Campolongo 1
Chicago 1
Compostela 1
Dallas 1
Duisburg 1
Florence 1
Florianópolis 1
Frankfurt am Main 1
Guayaquil 1
Hamilton 1
Hendon 1
Islington 1
Totale 2.727
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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 162
Aptitude of Saccharomyces yeasts to ferment unripe grapes harvested during cluster thinning for reducing alcohol content of wine 136
Antiradical and antimicrobial properties of fermented red chicory (Cichorium intybus L.) by-products 134
Effects of yeast inoculation on volatile compound production by grape marcs 110
Genome Sequences of Four Italian Streptococcus thermophilus Strains of Dairy Origin 108
Outlining a selection procedure for Saccharomyces cerevisiae isolated from grape marc to improve fermentation process and distillate quality 103
Yeast population dynamics during pilot-scale storage of grape marcs for the production of Grappa, a traditional Italian alcoholic beverage 96
Potential use of scotta, the by-product of the ricotta cheese manufacturing process, for the production of fermented drinks 94
Effects of grape marcs acidification treatment on the evolution of indigenous yeast populations during the production of Grappa 88
Exploring the use of Saccharomyces cerevisiae commercial strain and Saccharomycodes ludwigii natural isolate for grape marc fermentation to improve sensory properties of spirits 88
Biodiversity, dynamics and ecology of bacterial community during grape marc storage for the production of grappa 87
Whole-Genome Sequence of Streptococcus macedonicus Strain 33MO, Isolated from the Curd of Morlacco Cheese in the Veneto Region (Italy) 86
Acidification of grape marc for alcoholic beverage production: effects on indigenous microflora and aroma profile after distillation. 84
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. 83
Genome Sequence of Lactobacillus fabifermentans Strain T30PCM01, Isolated from Fermenting Grape Marc 80
Genome Sequences of Streptococcus thermophilus Strains MTH17CL396 and M17PTZA496 from Fontina, an Italian PDO Cheese 74
Selezione e caratterizzazione di microrganismi destinati alla produzione di distillati 71
Saccharomyces cerevisiae vineyard strains have different nitrogen requirements that affect their fermentation performances 69
Whole genome sequences of Streptococcus thermophilus strains TH1435 and TH1436 isolated from raw goat milk 63
The Different Physical and Chemical Composition of Grape Juice and Marc Influence Saccharomyces cerevisiae Strains Distribution During Fermentation 63
Prediction of microbial activity in fermenting grape marc by near infrared reflectance spectroscopy 61
Valorisation of a milk industry by-product as substrate for microbial growth 60
GENETIC DIVERSITY AND POPULATION STRUCTURE OF SACCHAROMYCES CEREVISIAE STRAINS ISOLATED FROM GRAPE AND GRAPEVINE BARK 56
Starmerella bacillaris un nuovo lievito due volte utile: in vigneto come agente di biocontrollo e in cantina per migliorare la qualità nel vino 53
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 52
Starmerella bacillaris (synonym Candida zemplinina): evaluation of the impact against botrytis bunch rot on grape and the effect on winemaking 52
Evaluation of technological and quality traits for selection of yeasts to be inoculated on grape marc devoted to distillate production 51
L'analisi sensoriale come strumento di selezione: un nuovo lievito dal terroir Raboso Piave 50
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 49
Bacterial population dynamics during the ensilage of grape marc devoted to grappa production 49
Evaluation of technological properties of yeast strains isolated from grape pomace fermentations 48
Application of an acidification treatment on grape marcs: effects on the indigenous microflora and the aroma profile after distillation 47
Valutazione sensoriale dell’impatto di lieviti ecotipici sull’aroma del vino: il caso del Raboso DOC 47
Characterization of natural yeast microflora during sweet wine production and evaluation of possible effects of fungicide application in the vineyard 45
Gene knockout of two exoglucanases of two oenological yeast strains and its effect on beta-glucosidase activity 45
Analisi della comunità microbica presente sulla vinaccia utilizzata per la produzione della grappa tramite sequenziamento sistematico dell'rRNA 16S 45
Population structure and geographical distribution of autochthonous S. cerevisiae strains isolated in three different enological areas in the North-East of Italy 43
Yeast selection criteria for improvemeny of sulphite management in winemaking 42
Characterization and dynamics of bacterial populations during sorage of marcs for production of alcoholic beverages 41
Molecular and physiological characterization of Saccharomyces cerevisiae strains from fermented must and grape marcs 41
Attività  β-glucosidasica di lieviti isolati da vinacce per la produzione di Grappa 40
Microbiological approaches for low-alcohol beverages production from unripe vine grapes 40
New rapid PCR protocol based on high-resolution melting analysis to identify Saccharomyces cerevisiae and other species within its genus 40
Evaluation of beta-glucosidase activity of yeasts isolated from gape pomace devoted to the production of grappa 39
Population Dynamics of Natural Yeasts During Storage of Moscato and Prosecco Grape Pomace for Production of Grappa 36
Indirect evaluation of microbial spoiling activity in grape marcs by near infrared spectroscopy (NIRS) 34
Valorization of scotta, the by-product of ricotta production, by microbial fermentation for production of a probiotic drink 34
Aspetti microbiologici del trattamento di acidificazione della vinaccia ed effetti sulla componente aromatica 33
Evaluation of enological characteristics of autochthonous yeast strains selected for the production of Prosecco VQPRD wine 32
La genomica dei batteri lattici: quali benefici per il settore caseario? Un caso studio: Streptococcus thermophilus 32
Yeast bioviversity of grape marcs devoted to the production of grappa 30
Genetic characterization and phylogenetic analysis of strains isolated from vineyards of Northern Italy 28
Valorisation of milk industry by-products as substrate for microbial growth 25
Valutazione dell'attivita beta-glucosidasica di lieviti isolati da vinaccia destinata alla produzione di grappa 24
Totale 3.323
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Categoria #
all - tutte 10.321
article - articoli 6.629
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 132
patent - brevetti 159
selected - selezionate 0
volume - volumi 0
Totale 17.241
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/2019203 0 0 0 0 0 0 0 0 0 0 101 102
2019/2020645 125 27 5 42 60 45 44 55 66 83 61 32
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
2023/2024229 29 42 22 29 16 33 12 33 11 2 0 0
Totale 3.323