CNR Institutional Research Information System

GRIECO, FRANCESCO
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
AS - Asia 5.198
NA - Nord America 3.480
EU - Europa 1.485
SA - Sud America 950
Continente sconosciuto - Info sul continente non disponibili 365
AF - Africa 77
OC - Oceania 15
Totale 11.570
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 3.265
SG - Singapore 2.147
CN - Cina 1.119
BR - Brasile 725
HK - Hong Kong 610
IT - Italia 596
VN - Vietnam 508
FR - Francia 322
KR - Corea 220
NL - Olanda 149
JP - Giappone 130
BD - Bangladesh 100
CA - Canada 94
GB - Regno Unito 89
IN - India 83
AR - Argentina 65
ID - Indonesia 64
FI - Finlandia 61
DE - Germania 59
MX - Messico 57
EC - Ecuador 43
CO - Colombia 39
ES - Italia 37
IL - Israele 35
VE - Venezuela 26
ZA - Sudafrica 25
TR - Turchia 24
MY - Malesia 21
UA - Ucraina 19
CL - Cile 18
IQ - Iraq 18
PL - Polonia 17
GR - Grecia 16
PY - Paraguay 16
SA - Arabia Saudita 16
LT - Lituania 15
TH - Thailandia 15
SE - Svezia 14
AT - Austria 13
JM - Giamaica 13
PE - Perù 13
AE - Emirati Arabi Uniti 12
AU - Australia 11
MA - Marocco 11
DZ - Algeria 10
UZ - Uzbekistan 10
PH - Filippine 9
PK - Pakistan 9
RU - Federazione Russa 9
DO - Repubblica Dominicana 8
EE - Estonia 8
EG - Egitto 8
GT - Guatemala 8
JO - Giordania 8
PT - Portogallo 8
BE - Belgio 7
CZ - Repubblica Ceca 7
HN - Honduras 6
IE - Irlanda 6
BG - Bulgaria 5
KE - Kenya 5
NP - Nepal 5
OM - Oman 5
RO - Romania 5
TT - Trinidad e Tobago 5
UY - Uruguay 5
AL - Albania 4
BB - Barbados 4
BS - Bahamas 4
CY - Cipro 4
KZ - Kazakistan 4
PA - Panama 4
AO - Angola 3
AZ - Azerbaigian 3
HR - Croazia 3
NI - Nicaragua 3
NO - Norvegia 3
NZ - Nuova Zelanda 3
RS - Serbia 3
SK - Slovacchia (Repubblica Slovacca) 3
SV - El Salvador 3
TN - Tunisia 3
AM - Armenia 2
BN - Brunei Darussalam 2
BY - Bielorussia 2
CI - Costa d'Avorio 2
CR - Costa Rica 2
GH - Ghana 2
IR - Iran 2
MD - Moldavia 2
MM - Myanmar 2
PR - Porto Rico 2
SC - Seychelles 2
SY - Repubblica araba siriana 2
TW - Taiwan 2
AG - Antigua e Barbuda 1
BH - Bahrain 1
DK - Danimarca 1
ET - Etiopia 1
GA - Gabon 1
Totale 11.191
Salva come PNG Salva come JPEG
Città #
Singapore 1.328
Santa Clara 794
Hong Kong 556
Hefei 494
San Jose 391
Ashburn 283
Lauterbourg 230
Seoul 215
Ho Chi Minh City 199
Beijing 188
Hanoi 127
Los Angeles 107
Tokyo 97
Dallas 87
New York 70
São Paulo 55
Council Bluffs 44
Cavallino 42
Buffalo 33
Milan 29
Orem 29
Helsinki 28
Minamishinagawa 28
Brasília 27
Lappeenranta 26
Toronto 26
Rome 25
Montreal 21
Bengaluru 20
Brooklyn 20
Haiphong 20
Phoenix 20
Chicago 19
Frankfurt am Main 19
Rio de Janeiro 19
Atlanta 18
Naples 17
Belo Horizonte 16
Biên Hòa 16
Johannesburg 16
Mexico City 16
Quito 16
Sala Baganza 16
Da Nang 15
Houston 15
Newark 14
Poplar 14
Surabaya 14
Amsterdam 13
Charlotte 13
Kuala Lumpur 13
Stockholm 13
Genoa 12
Lecce 12
Bari 11
Boardman 11
Denver 11
Guayaquil 11
Jakarta 11
San Francisco 11
Turin 11
Warsaw 11
Bogotá 10
Caxias do Sul 10
Chennai 10
Kingston 10
London 10
Medellín 10
New Delhi 10
Nuremberg 10
Dubai 9
Florence 9
Lima 9
Manchester 9
Milwaukee 9
Philadelphia 9
Tashkent 9
Amman 8
Asunción 8
Bangkok 8
Bologna 8
Boston 8
Buenos Aires 8
Campinas 8
Can Tho 8
Dhaka 8
Nova Iguaçu 8
Richmond 8
Riyadh 8
Seattle 8
Taboão da Serra 8
Vienna 8
Baghdad 7
Caracas 7
Columbus 7
Detroit 7
Guangzhou 7
Messina 7
Palermo 7
Paris 7
Totale 6.402
Salva come PNG Salva come JPEG
Nome #
Fermentation of carob juice for the production of innovative low-alcohol beverages with high health benefits 139
Prunus mahaleb, L. fermented fruits: a potential source of antioxidant activity and probiotic microrganisms 125
EDITORIAL: Microbial diversity, microbial resources and the quality/safety of fermented beverages 117
L'influenza dei lieviti non-Saccharomyces sulla chimica del vino 105
Internal variability of rDNA in an ongoing speciation of the yeast Ogatea uvarum Sp.Nov. 105
Starter Cultures for Sparkling Wine 101
Fermentazione di frutti di Prunus mahaleb, L. per la produzione di alimenti funzionali 96
A chemometric approach to the evaluation of sparkling ciders produced by Champenoise and Charmat methods 95
Single and interactive effects of unmalted cereals, hops, and yeasts on quality of white-inspired craft beers 95
In-depth analysis of volatolomic and odorous profiles of novel craft beer by permutation test features selection and multivariate correlation analysis 94
Crossover starter yeast strains for the production of Italian Grape Ale (IGA), a fruit beer brewed after grape must adding. 88
Yeast starter culture identification to produce of red wines with enhanced antioxidant content 87
Autochthonous yeasts and Lactobacillus plantarum strains: different inoculation time and wine safety and quality 86
Botrytis Cinerea and Table Grapes: A Review of the Main Physical, Chemical, and Bio-Based Control Treatments in Post-Harvest 83
From grape berries to wine: population dynamics of cultivable yeasts associated to "Nero di Troia" autochthonous grape cultivar 83
Effect of Soil Management and Training System on Negroamaro Wine Aroma 80
Production of a "fermented lactic beverage" with health and probiotic properties from "Almond milk" of almond Apulian varieties 80
Effects of brewing procedures and oenological yeasts on chemical composition, antioxidant activity, and sensory properties of emmer-based craft beers 78
Industrial-level brewing using oenological Saccharomyces cerevisiae and Schizosaccharomyces pombe as mixed-inoculum 78
Assessment of the impact of unmalted cereals, hops, and yeast strains on volatolomic and olfactory profiles of Blanche craft beers: a chemometric approach 77
Capitolo 11 - Uso di colture starter e impiego di lieviti e batteri lattici in cantina. 75
The potential of a beneficial satellite RNA of cucumber mosaic virus to acquire deleterious functions: nature versus greenhouses 74
Biodiversity of Oenococcus oeni strains isolated from Apulian wines. 74
Caratterizzazione molecolare mediante analisi AFLP e valutazione delle proprietà fermentative di ceppi indigeni di Oenococcus oeni isolati da vino Primitivo. 73
Degradation of the mycotoxin ochratoxin A by bacterial strains originating from contaminated vineyard soils 73
Unmalted Cereals, Oenological Yeasts, and in-Bottle Sugar Addition as Synergic Strategies to Enhance the Quality of Craft Beers 73
Pigmented cereals and legume grains as healthier alternatives for brewing beers 73
Comparison between Metschnikowia pulcherrima and Torulaspora delbrueckii used in sequential wine fermentations with Saccharomyces cerevisiae 72
Subcellular localization and functional expression of the glycerol uptake protein 1 (GUP1) of Saccharomyces cerevisiae tagged with the green fluorescent protein. 71
LAB Antagonistic Activities and Their Significance in Food Biotechnology: Molecular Mechanisms, Food Targets, and Other Related Traits of Interest 71
Cap 11 - Uso di colture starter e impiego di lieviti e batteri lattici in cantina. 71
Identification and technological characterization of yeast and moulds isolated from olive mill wastewaters in Salento (Southern Italy). 69
A multivariate approach to explore the volatolomic and sensory profiles of craft Italian Grape Ale beers produced with novel Saccharomyces cerevisiae strains 69
Use of Lactobacillus plantarum Strains as a Bio-Control Strategy against Food-Borne Pathogenic Microorganisms 68
Microbial Resources and Sparkling Wine Differentiation: State of the Arts 67
Selection of Saccharomyces yeasts for the production of polyphenol-enriched wine. 67
Genotyping by AFLP and malate metabolism of Oenococcus oeni strains isolated from Primitivo wine 65
Effects of Time and Temperature on Stability of Bioactive Molecules, Color and Volatile Compounds during Storage of Grape Pomace Flour 65
Produzione ed applicazione di colture starter autoctone per la produzione industriale di vino Primitivo DOP in Puglia. 65
Use of polymerase chain reaction and sandwich-hybridization for detection of artichoke mottled crinkle tombusvirus in artichoke 64
Yeast encapsulation and sparkling wines production 64
The Oenological Potential of Hanseniaspora uvarum in Simultaneous and Sequential Co-fermentation with Saccharomyces cerevisiae for Industrial Wine Production 64
Application of microbial cross-over for the production of Italian Grape Ale (IGA), a fruit beer obtained by grape must addition 61
Non-targeted metabolomic approach as a tool to evaluate the chemical profile of sparkling wines fermented with autochthonous yeast strains 61
Genotyping by Amplified Fragment Length Polymorphism and malate metabolism performances of indigenous Oenococcus oeni strains isolated from Primitivo wine. 60
Selection of Saccharomyces strains during must fermentation 60
Biodegradation of Ochratoxin A by Bacterial Strains Isolated from Vineyard Soils 60
Transcriptional analysis of Acinetobacter sp. neg1 capable of degrading ochratoxin A 60
Use of multivariate statistics in the processing of data on wine volatile compounds obtained by HS-SPME-GC-MS 59
AN INNOVATIVE OLIGONUCLEOTIDE MICROARRAY TO DETECT SPOILAGE MICROORGANISMS IN WINE 59
Industrial scale bio-detoxification of raw olive mill wastewaters by the use of selected microbial yeast and bacterial strains to obtain a new source for fertigation 58
Caratterizzazione molecolare e tecnologica di lieviti vinari autoctoni appartenenti alla specie Candida zemplinina 58
Role of the C-terminus of Pleurotus eryngii Ery4 laccase in determining enzyme structure, catalytic properties and stability 57
Biodiversity of Enological Lactic Acid Bacteria: Spe-cies- and Strain-dependent Plus/Minus Effects on Wine Quality and Safety 57
Influence of autochthonous Saccharomyces cerevisiae wine strains on polyphenol amount in Apulian red wines 56
Characterization of Saccharomyces cerevisiae strains isolated from must of grape grown in experimental vineyard 56
Molecular Detection Of Olive Viruses 55
Impact of co-inoculation of Saccharomyces cerevisiae, Hanseniaspora uvarum and Oenococcus oeni autochthonous strains in controlled multi starter grape must fermentations 55
Optimisation of quality features of new wheat beers fermented through sequential inoculation of non-Saccharomyces and Saccharomyces yeasts 55
Effects of time and temperature on stability of bioactive molecules, color and volatile compounds during storage of grape pomace flour 54
Volatile and chemical profiles of Bombino sparkling wines produced with autochthonous yeast strains 54
Selezione enologica ed utilizzo di lieviti autoctoni per la produzione industriale di vini tipici pugliesi 53
Effect of Co-Inoculation of Candida zemplinina, Saccharomyces cerevisiae and Lactobacillus plantarum for the Industrial Production of Negroamaro Wine in Apulia (Southern Italy) 53
Witbier Fermented by Sequential Inoculation of Schizosaccharomyces pombe and Saccharomyces cerevisiae: Influence of Starchy Ingredients and S. cerevisiae Strain Used for In-Bottle Refermentation 53
Characterisation of a sulphite-tolerant Schizosaccharomyces pombe strain: potential as spoilage in oversulphited must and as starter cultures in wine 53
Detection of wine spoilage microorganisms by DNA microarray assay 53
Microdroplet-based multiplex PCR on chip to detect foodborne bacteria producing biogenic amines 53
Selection of Saccharomyces cerevisiae with peculiar oenological properties from naturally fermented Negroamaro must 53
New Insights into the Oenological Significance of Candida zemplinina: Impact of Selected Autochthonous Strains on the Volatile Profile of Apulian Wines 52
Sequence heterogeneity of large subunit and internal transcribed spacer domains in the DNA operon encoding for the ribosomal RNA of Ogataea uvarum Sp. Nov. 51
Further studies on olive leaf yellowing-associated virus 51
Production of a “fermented lactic beverage” with health and probiotic properties from “Almond Milk” of Apulian almond varieties. 51
OR 3 - Strumenti correttivi innovativi per la rimozione di metaboliti microbici indesiderati nel vino - SAL VIII 51
MICRORGANISMI DEL PROCESSO FERMENTATIVO: ASPETTI ECOLOGICI 51
Il concetto di 'cross-over' applicato alla microbiologia enologica: lieviti e batteri da vitigni autoctoni come risorse per l'innovazione in altre filiere agroalimentari 50
New process for production of fermented black table olives using selected autochthonous yeasts and Lactic Acid Bacteria 50
AtSYP51/52 functions diverge in the post-Golgi traffic and differently affect vacuolar sorting 50
Autochthonous Saccharomyces cerevisiae Starter Cultures Enhance Polyphenols Content, Antioxidant Activity, and Anti-Inflammatory Response of Apulian Red Wines 49
Influence of Non-Saccharomyces on Wine Chemistry: A Focus on Aroma-Related Compounds 49
A non-targeted metabolomic approach for the characterization of chemical profile of sparkling wines produced using autochthonous yeast strains 49
Quantitative issues related to the headspace-SPME-GC/MS analysis of volatile compounds in wines: the case of Maresco sparkling wine 49
POPULATION DYNAMICS OF YEASTS IN "NEGROAMARO" MUST DERIVED FROM ORGANIC AND NON-ORGANIC CULTIVATION 48
The use of co-immobilized Saccharomyces cerevisiae and Oenococcus oeni cells for wine fermentation 48
Subcellular localisation of an active green fluorescent protein-tagged GUP1 glycerol transporter in Saccharomyces cerevisiae. 48
Procedimento di detossificazione di materiali vegetali contaminati con fumonisine e/o tossina T-2 47
Complexity and dynamics of the winemaking bacterial communities in berries, musts, and wines from apulian grape cultivars through time and space 47
Ogataea uvarum Sp. Nov., a new yeast species of the Ogataea clade from Italian grape bunches 47
Improved PCR procedures for multiple identification of some artichoke and grapevine viruses. 46
Occurrence of Listeria monocytogenes and Salmonella spp. in meat processed products from industrial plants in Southern Italy 46
Strategie per il risanamento di acque di vegetazione reflue dell'industria olearia mediante utilizzo di microrganismi autoctoni non convenzionali 46
Microbial resources and innovation in the wine production sector 45
Abiotic Stress Responses in Lactic Acid Bacteria 45
Influenza dei lieviti starter sulla componente polifenolica dei vini 45
Tapping into healthy: Wine as functional beverage 45
Application of NMR for the assessment of physiological and sensorial performances of Saccharomyces cerevisiae strains as candidate starters for the production of sparkling wine 45
Autochthonous biological resources for the production of regional craft beers: Exploring possible contributions of cereals, hops, microbes, and other ingredients 44
Intraspecific biodiversity and 'spoilage potential' of Brettanomyces bruxellensis in Apulian wines 44
Biodiversità microbica nella filiera viti-vinicola: rischi e opportunità 43
Wine Polyphenols and Health 43
Volatolomic profile as tool to evaluate the influence of cereal-yeast-hop interactions on aromatic profile of craft beer 43
Totale 6.403
Salva come PNG Salva come JPEG
Categoria #
all - tutte 39.541
article - articoli 21.123
book - libri 721
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 1.692
Totale 63.077
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2023/2024105 0 0 0 0 0 0 0 0 23 5 61 16
2024/20253.863 29 58 424 249 761 126 68 162 57 150 928 851
2025/20266.250 360 564 536 1.133 1.115 222 899 355 351 388 182 145
2026/20271.352 282 397 673 0 0 0 0 0 0 0 0 0
Totale 11.570