CNR Institutional Research Information System

GRIECO, FRANCESCO
 Distribuzione geografica
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Continente #
AS - Asia 5.131
NA - Nord America 2.384
EU - Europa 1.309
SA - Sud America 889
AF - Africa 72
OC - Oceania 15
Totale 9.800
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Nazione #
US - Stati Uniti d'America 2.242
SG - Singapore 2.155
CN - Cina 1.122
BR - Brasile 710
HK - Hong Kong 619
VN - Vietnam 502
IT - Italia 462
FR - Francia 317
KR - Corea 219
NL - Olanda 147
JP - Giappone 135
GB - Regno Unito 82
IN - India 81
CA - Canada 67
FI - Finlandia 61
AR - Argentina 60
BD - Bangladesh 60
DE - Germania 56
ID - Indonesia 51
MX - Messico 51
IL - Israele 35
ES - Italia 32
EC - Ecuador 31
ZA - Sudafrica 26
TR - Turchia 24
CO - Colombia 20
CL - Cile 18
IQ - Iraq 18
PL - Polonia 18
UA - Ucraina 17
VE - Venezuela 17
PY - Paraguay 16
GR - Grecia 14
LT - Lituania 14
SE - Svezia 14
AT - Austria 13
MY - Malesia 13
SA - Arabia Saudita 13
PE - Perù 12
AE - Emirati Arabi Uniti 11
AU - Australia 11
MA - Marocco 10
PK - Pakistan 9
RU - Federazione Russa 9
UZ - Uzbekistan 9
DZ - Algeria 8
EG - Egitto 8
JO - Giordania 8
BE - Belgio 7
JM - Giamaica 7
PT - Portogallo 7
TH - Thailandia 7
IE - Irlanda 6
DO - Repubblica Dominicana 5
KE - Kenya 5
OM - Oman 5
RO - Romania 5
UY - Uruguay 5
AL - Albania 4
CY - Cipro 4
CZ - Repubblica Ceca 4
EE - Estonia 4
KZ - Kazakistan 4
NP - Nepal 4
PA - Panama 4
AO - Angola 3
AZ - Azerbaigian 3
GT - Guatemala 3
NO - Norvegia 3
NZ - Nuova Zelanda 3
PH - Filippine 3
RS - Serbia 3
SK - Slovacchia (Repubblica Slovacca) 3
TN - Tunisia 3
AM - Armenia 2
BY - Bielorussia 2
CI - Costa d'Avorio 2
GH - Ghana 2
IR - Iran 2
MM - Myanmar 2
SV - El Salvador 2
SY - Repubblica araba siriana 2
TW - Taiwan 2
BB - Barbados 1
BG - Bulgaria 1
BN - Brunei Darussalam 1
BS - Bahamas 1
DK - Danimarca 1
ET - Etiopia 1
GA - Gabon 1
HU - Ungheria 1
LA - Repubblica Popolare Democratica del Laos 1
LB - Libano 1
LK - Sri Lanka 1
LV - Lettonia 1
MD - Moldavia 1
MN - Mongolia 1
MU - Mauritius 1
PG - Papua Nuova Guinea 1
PS - Palestinian Territory 1
Totale 9.796
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Città #
Singapore 1.332
Santa Clara 779
Hong Kong 566
Hefei 494
San Jose 298
Lauterbourg 230
Seoul 215
Ho Chi Minh City 198
Beijing 191
Ashburn 173
Hanoi 127
Tokyo 103
Los Angeles 95
Dallas 80
New York 61
São Paulo 55
Cavallino 42
Council Bluffs 31
Buffalo 28
Helsinki 28
Minamishinagawa 28
Orem 28
Lappeenranta 26
Toronto 24
Brasília 23
Bengaluru 20
Haiphong 20
Frankfurt am Main 19
Rio de Janeiro 19
Johannesburg 18
Rome 18
Montreal 17
Belo Horizonte 16
Biên Hòa 16
Sala Baganza 16
Mexico City 15
Amsterdam 14
Da Nang 14
Phoenix 14
Poplar 14
Stockholm 13
Lecce 12
Milan 12
Naples 12
Quito 12
Warsaw 12
Jakarta 11
Kuala Lumpur 11
London 11
Brooklyn 10
Chennai 10
Denver 10
Guayaquil 10
New Delhi 10
Nuremberg 10
Surabaya 10
Atlanta 9
Caxias do Sul 9
Manchester 9
Porto Alegre 9
Amman 8
Asunción 8
Boston 8
Campinas 8
Can Tho 8
Chicago 8
Houston 8
Lima 8
Medellín 8
Nova Iguaçu 8
Taboão da Serra 8
Tashkent 8
Vienna 8
Baghdad 7
Bari 7
Bologna 7
Charlotte 7
Dhaka 7
Dubai 7
Guangzhou 7
Messina 7
Paris 7
Ribeirão Preto 7
San Francisco 7
Santiago 7
Buenos Aires 6
Caracas 6
Carapicuíba 6
Elk Grove Village 6
Florence 6
Genoa 6
Goiânia 6
Ipatinga 6
Istanbul 6
Kingston 6
Londrina 6
Madrid 6
Munich 6
Querétaro 6
Quận Mười 6
Totale 5.995
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Nome #
Fermentation of carob juice for the production of innovative low-alcohol beverages with high health benefits 117
EDITORIAL: Microbial diversity, microbial resources and the quality/safety of fermented beverages 109
Internal variability of rDNA in an ongoing speciation of the yeast Ogatea uvarum Sp.Nov. 103
Starter Cultures for Sparkling Wine 98
Single and interactive effects of unmalted cereals, hops, and yeasts on quality of white-inspired craft beers 90
Fermentazione di frutti di Prunus mahaleb, L. per la produzione di alimenti funzionali 90
A chemometric approach to the evaluation of sparkling ciders produced by Champenoise and Charmat methods 87
In-depth analysis of volatolomic and odorous profiles of novel craft beer by permutation test features selection and multivariate correlation analysis 86
Autochthonous yeasts and Lactobacillus plantarum strains: different inoculation time and wine safety and quality 83
From grape berries to wine: population dynamics of cultivable yeasts associated to "Nero di Troia" autochthonous grape cultivar 80
Yeast starter culture identification to produce of red wines with enhanced antioxidant content 79
Crossover starter yeast strains for the production of Italian Grape Ale (IGA), a fruit beer brewed after grape must adding. 77
Effect of Soil Management and Training System on Negroamaro Wine Aroma 75
L'influenza dei lieviti non-Saccharomyces sulla chimica del vino 74
Botrytis Cinerea and Table Grapes: A Review of the Main Physical, Chemical, and Bio-Based Control Treatments in Post-Harvest 73
Biodiversity of Oenococcus oeni strains isolated from Apulian wines. 72
The potential of a beneficial satellite RNA of cucumber mosaic virus to acquire deleterious functions: nature versus greenhouses 71
Caratterizzazione molecolare mediante analisi AFLP e valutazione delle proprietà fermentative di ceppi indigeni di Oenococcus oeni isolati da vino Primitivo. 71
Industrial-level brewing using oenological Saccharomyces cerevisiae and Schizosaccharomyces pombe as mixed-inoculum 70
Effects of brewing procedures and oenological yeasts on chemical composition, antioxidant activity, and sensory properties of emmer-based craft beers 69
Identification and technological characterization of yeast and moulds isolated from olive mill wastewaters in Salento (Southern Italy). 68
Assessment of the impact of unmalted cereals, hops, and yeast strains on volatolomic and olfactory profiles of Blanche craft beers: a chemometric approach 68
Subcellular localization and functional expression of the glycerol uptake protein 1 (GUP1) of Saccharomyces cerevisiae tagged with the green fluorescent protein. 67
Degradation of the mycotoxin ochratoxin A by bacterial strains originating from contaminated vineyard soils 67
Comparison between Metschnikowia pulcherrima and Torulaspora delbrueckii used in sequential wine fermentations with Saccharomyces cerevisiae 66
Use of Lactobacillus plantarum Strains as a Bio-Control Strategy against Food-Borne Pathogenic Microorganisms 64
LAB Antagonistic Activities and Their Significance in Food Biotechnology: Molecular Mechanisms, Food Targets, and Other Related Traits of Interest 64
Unmalted Cereals, Oenological Yeasts, and in-Bottle Sugar Addition as Synergic Strategies to Enhance the Quality of Craft Beers 63
Pigmented cereals and legume grains as healthier alternatives for brewing beers 63
A multivariate approach to explore the volatolomic and sensory profiles of craft Italian Grape Ale beers produced with novel Saccharomyces cerevisiae strains 62
Capitolo 11 - Uso di colture starter e impiego di lieviti e batteri lattici in cantina. 62
Genotyping by AFLP and malate metabolism of Oenococcus oeni strains isolated from Primitivo wine 61
Prunus mahaleb, L. fermented fruits: a potential source of antioxidant activity and probiotic microrganisms 61
Selection of Saccharomyces yeasts for the production of polyphenol-enriched wine. 60
Use of polymerase chain reaction and sandwich-hybridization for detection of artichoke mottled crinkle tombusvirus in artichoke 59
Microbial Resources and Sparkling Wine Differentiation: State of the Arts 59
Genotyping by Amplified Fragment Length Polymorphism and malate metabolism performances of indigenous Oenococcus oeni strains isolated from Primitivo wine. 58
Effects of Time and Temperature on Stability of Bioactive Molecules, Color and Volatile Compounds during Storage of Grape Pomace Flour 58
Yeast encapsulation and sparkling wines production 58
Cap 11 - Uso di colture starter e impiego di lieviti e batteri lattici in cantina. 58
Application of microbial cross-over for the production of Italian Grape Ale (IGA), a fruit beer obtained by grape must addition 57
Use of multivariate statistics in the processing of data on wine volatile compounds obtained by HS-SPME-GC-MS 55
Produzione ed applicazione di colture starter autoctone per la produzione industriale di vino Primitivo DOP in Puglia. 55
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 54
Production of a "fermented lactic beverage" with health and probiotic properties from "Almond milk" of almond Apulian varieties 54
Biotecnologie per il miglioramento della qualità e sicurezza degli alimenti fermentati 54
The Oenological Potential of Hanseniaspora uvarum in Simultaneous and Sequential Co-fermentation with Saccharomyces cerevisiae for Industrial Wine Production 54
Transcriptional analysis of Acinetobacter sp. neg1 capable of degrading ochratoxin A 54
Molecular Detection Of Olive Viruses 53
AN INNOVATIVE OLIGONUCLEOTIDE MICROARRAY TO DETECT SPOILAGE MICROORGANISMS IN WINE 53
Caratterizzazione molecolare e tecnologica di lieviti vinari autoctoni appartenenti alla specie Candida zemplinina 53
Biodiversity of Enological Lactic Acid Bacteria: Spe-cies- and Strain-dependent Plus/Minus Effects on Wine Quality and Safety 52
Optimisation of quality features of new wheat beers fermented through sequential inoculation of non-Saccharomyces and Saccharomyces yeasts 52
Biodegradation of Ochratoxin A by Bacterial Strains Isolated from Vineyard Soils 52
Non-targeted metabolomic approach as a tool to evaluate the chemical profile of sparkling wines fermented with autochthonous yeast strains 52
Role of the C-terminus of Pleurotus eryngii Ery4 laccase in determining enzyme structure, catalytic properties and stability 51
Impact of co-inoculation of Saccharomyces cerevisiae, Hanseniaspora uvarum and Oenococcus oeni autochthonous strains in controlled multi starter grape must fermentations 51
Selezione enologica ed utilizzo di lieviti autoctoni per la produzione industriale di vini tipici pugliesi 50
Effect of Co-Inoculation of Candida zemplinina, Saccharomyces cerevisiae and Lactobacillus plantarum for the Industrial Production of Negroamaro Wine in Apulia (Southern Italy) 50
New Insights into the Oenological Significance of Candida zemplinina: Impact of Selected Autochthonous Strains on the Volatile Profile of Apulian Wines 50
Effects of time and temperature on stability of bioactive molecules, color and volatile compounds during storage of grape pomace flour 50
Characterization of Saccharomyces cerevisiae strains isolated from must of grape grown in experimental vineyard 50
Witbier Fermented by Sequential Inoculation of Schizosaccharomyces pombe and Saccharomyces cerevisiae: Influence of Starchy Ingredients and S. cerevisiae Strain Used for In-Bottle Refermentation 49
Microdroplet-based multiplex PCR on chip to detect foodborne bacteria producing biogenic amines 49
Sequence heterogeneity of large subunit and internal transcribed spacer domains in the DNA operon encoding for the ribosomal RNA of Ogataea uvarum Sp. Nov. 48
Influence of autochthonous Saccharomyces cerevisiae wine strains on polyphenol amount in Apulian red wines 48
Detection of wine spoilage microorganisms by DNA microarray assay 48
OR 3 - Strumenti correttivi innovativi per la rimozione di metaboliti microbici indesiderati nel vino - SAL VIII 48
Volatile and chemical profiles of Bombino sparkling wines produced with autochthonous yeast strains 47
New process for production of fermented black table olives using selected autochthonous yeasts and Lactic Acid Bacteria 46
Selection of Saccharomyces cerevisiae with peculiar oenological properties from naturally fermented Negroamaro must 46
Il concetto di 'cross-over' applicato alla microbiologia enologica: lieviti e batteri da vitigni autoctoni come risorse per l'innovazione in altre filiere agroalimentari 45
Procedimento di detossificazione di materiali vegetali contaminati con fumonisine e/o tossina T-2 45
POPULATION DYNAMICS OF YEASTS IN "NEGROAMARO" MUST DERIVED FROM ORGANIC AND NON-ORGANIC CULTIVATION 45
Complexity and dynamics of the winemaking bacterial communities in berries, musts, and wines from apulian grape cultivars through time and space 45
Subcellular localisation of an active green fluorescent protein-tagged GUP1 glycerol transporter in Saccharomyces cerevisiae. 45
MICRORGANISMI DEL PROCESSO FERMENTATIVO: ASPETTI ECOLOGICI 45
Improved PCR procedures for multiple identification of some artichoke and grapevine viruses. 44
A non-targeted metabolomic approach for the characterization of chemical profile of sparkling wines produced using autochthonous yeast strains 44
Microbial resources and innovation in the wine production sector 43
Abiotic Stress Responses in Lactic Acid Bacteria 43
Autochthonous Saccharomyces cerevisiae Starter Cultures Enhance Polyphenols Content, Antioxidant Activity, and Anti-Inflammatory Response of Apulian Red Wines 43
Occurrence of Listeria monocytogenes and Salmonella spp. in meat processed products from industrial plants in Southern Italy 43
AtSYP51/52 functions diverge in the post-Golgi traffic and differently affect vacuolar sorting 43
Ogataea uvarum Sp. Nov., a new yeast species of the Ogataea clade from Italian grape bunches 43
Quantitative issues related to the headspace-SPME-GC/MS analysis of volatile compounds in wines: the case of Maresco sparkling wine 42
Biodiversità microbica nella filiera viti-vinicola: rischi e opportunità 41
Production of a “fermented lactic beverage” with health and probiotic properties from “Almond Milk” of Apulian almond varieties. 41
Tapping into healthy: Wine as functional beverage 41
Application of NMR for the assessment of physiological and sensorial performances of Saccharomyces cerevisiae strains as candidate starters for the production of sparkling wine 41
Characterisation of a sulphite-tolerant Schizosaccharomyces pombe strain: potential as spoilage in oversulphited must and as starter cultures in wine 40
Autochthonous biological resources for the production of regional craft beers: Exploring possible contributions of cereals, hops, microbes, and other ingredients 39
Influence of Non-Saccharomyces on Wine Chemistry: A Focus on Aroma-Related Compounds 39
Early ongoing speciation of Ogataea uvarum Sp. Nov. within the grape ecosystem revealed by the internal variability among the rDNA operon repeats 39
The use of co-immobilized Saccharomyces cerevisiae and Oenococcus oeni cells for wine fermentation 39
Wine Polyphenols and Health 38
RED WINE: A FUNCTIONAL BEVERAGE? 38
Corrigendum to “Effects of brewing procedures and oenological yeasts on chemical composition, antioxidant activity, and sensory properties of emmer-based craft beers” [LWT - Food Science and Technology 199 (2024) 116044] 38
Volatolomic profile as tool to evaluate the influence of cereal-yeast-hop interactions on aromatic profile of craft beer 37
Pesticide residues and fermentation stuck in wine: new field-base evidences indicate the urgent need of tailored regulations. 37
Totale 5.711
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Categoria #
all - tutte 32.597
article - articoli 17.457
book - libri 580
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 1.411
Totale 52.045
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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
2024/20253.888 29 58 424 250 767 127 69 163 58 153 936 854
2025/20266.163 361 566 542 1.141 1.126 224 899 357 365 391 183 8
Totale 10.156