CNR Institutional Research Information System

GRIECO, FRANCESCO
 Distribuzione geografica
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Continente #
NA - Nord America 489
AS - Asia 449
EU - Europa 145
SA - Sud America 2
AF - Africa 1
OC - Oceania 1
Totale 1.087
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Nazione #
US - Stati Uniti d'America 485
SG - Singapore 367
IT - Italia 125
HK - Hong Kong 50
KR - Corea 16
CN - Cina 13
FR - Francia 6
GB - Regno Unito 4
MX - Messico 4
NL - Olanda 3
AR - Argentina 2
DE - Germania 2
JP - Giappone 2
AU - Australia 1
FI - Finlandia 1
GR - Grecia 1
MA - Marocco 1
MM - Myanmar 1
PL - Polonia 1
SE - Svezia 1
SK - Slovacchia (Repubblica Slovacca) 1
Totale 1.087
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Città #
Santa Clara 428
Singapore 263
Cavallino 20
Sala Baganza 16
Seoul 16
Lecce 12
Rome 5
Ashburn 4
Bitonto 3
Ginosa 3
Hong Kong 3
Nancy 3
Bolzano 2
Guangzhou 2
Hamamatsu 2
Kowloon City 2
Neuquén 2
Planegg 2
San Donato di Lecce 2
Springfield 2
Strasbourg 2
Amsterdam 1
Bologna 1
Bratislava 1
Casalecchio di Reno 1
Durango 1
Fort Worth 1
Helsinki 1
Kai Yi Wan 1
Lam Tin 1
Messina 1
Milan 1
Monza 1
Naples 1
Subbiano 1
Troyes 1
Totale 809
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Nome #
Internal variability of rDNA in an ongoing speciation of the yeast Ogatea uvarum Sp.Nov. 58
Crossover starter yeast strains for the production of Italian Grape Ale (IGA), a fruit beer brewed after grape must adding. 24
LAB Antagonistic Activities and Their Significance in Food Biotechnology: Molecular Mechanisms, Food Targets, and Other Related Traits of Interest 23
In-depth analysis of volatolomic and odorous profiles of novel craft beer by permutation test features selection and multivariate correlation analysis 23
null 23
Effects of brewing procedures and oenological yeasts on chemical composition, antioxidant activity, and sensory properties of emmer-based craft beers 22
Industrial-level brewing using oenological Saccharomyces cerevisiae and Schizosaccharomyces pombe as mixed-inoculum 20
Assessment of the impact of unmalted cereals, hops, and yeast strains on volatolomic and olfactory profiles of Blanche craft beers: a chemometric approach 19
null 19
Selection of Saccharomyces yeasts for the production of polyphenol-enriched wine. 16
Effects of time and temperature on stability of bioactive molecules, color and volatile compounds during storage of grape pomace flour 15
Unmalted Cereals, Oenological Yeasts, and in-Bottle Sugar Addition as Synergic Strategies to Enhance the Quality of Craft Beers 15
Autochthonous biological resources for the production of regional craft beers: Exploring possible contributions of cereals, hops, microbes, and other ingredients 14
Yeast encapsulation and sparkling wines production 14
Caratterizzazione molecolare e tecnologica di lieviti vinari autoctoni appartenenti alla specie Candida zemplinina 14
Single and interactive effects of unmalted cereals, hops, and yeasts on quality of white-inspired craft beers 13
Effects of Time and Temperature on Stability of Bioactive Molecules, Color and Volatile Compounds during Storage of Grape Pomace Flour 13
Impact of co-inoculation of Saccharomyces cerevisiae, Hanseniaspora uvarum and Oenococcus oeni autochthonous strains in controlled multi starter grape must fermentations 13
L'influenza dei lieviti non-Saccharomyces sulla chimica del vino 13
Optimisation of quality features of new wheat beers fermented through sequential inoculation of non-Saccharomyces and Saccharomyces yeasts 13
Witbier Fermented by Sequential Inoculation of Schizosaccharomyces pombe and Saccharomyces cerevisiae: Influence of Starchy Ingredients and S. cerevisiae Strain Used for In-Bottle Refermentation 12
Quantitative issues related to the headspace-SPME-GC/MS analysis of volatile compounds in wines: the case of Maresco sparkling wine 12
Influenza dei lieviti starter sulla componente polifenolica dei vini 11
A non-targeted metabolomic approach for the characterization of chemical profile of sparkling wines produced using autochthonous yeast strains 11
Application of microbial cross-over for the production of Italian Grape Ale (IGA), a fruit beer obtained by grape must addition 11
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Genetical and physiological characterization of yeast strains isolated from spontaneous fermentations of Negroamaro and Primitivo grape must 10
Yeast starter culture identification to produce of red wines with enhanced antioxidant content 10
null 9
Volatolomic profile as tool to evaluate the influence of cereal-yeast-hop interactions on aromatic profile of craft beer 9
Influence of Non-Saccharomyces on Wine Chemistry: A Focus on Aroma-Related Compounds 9
Metabolomics based on mass spectrometry for the evaluation of the impact of autochthonous yeast strains on the volatolomic and chemical profiles of sparkling wines 9
A chemometric approach to the evaluation of sparkling ciders produced by Champenoise and Charmat methods 8
null 8
Autochthonous Saccharomyces cerevisiae Starter Cultures Enhance Polyphenols Content, Antioxidant Activity, and Anti-Inflammatory Response of Apulian Red Wines 8
Biodiversity of Enological Lactic Acid Bacteria: Spe-cies- and Strain-dependent Plus/Minus Effects on Wine Quality and Safety 8
The use of co-immobilized Saccharomyces cerevisiae and Oenococcus oeni cells for wine fermentation 8
Advances in Fermentation Processes 8
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 7
Sequence heterogeneity of large subunit and internal transcribed spacer domains in the DNA operon encoding for the ribosomal RNA of Ogataea uvarum Sp. Nov. 7
Il concetto di 'cross-over' applicato alla microbiologia enologica: lieviti e batteri da vitigni autoctoni come risorse per l'innovazione in altre filiere agroalimentari 7
Pesticide residues and fermentation stuck in wine: new field-base evidences indicate the urgent need of tailored regulations. 7
Early ongoing speciation of Ogataea uvarum Sp. Nov. within the grape ecosystem revealed by the internal variability among the rDNA operon repeats 7
FERMENTAZIONI ALCOLICHE E MALOLATTICHE IN SIMULTANEA OPERATE DA CELLULE DI SACCHAROMYCES CEREVISIAE E OENOCOCCUS OENI CO-IMMOBILIZZATE IN SFERE DI ALGINATO 7
Produzione ed applicazione di colture starter autoctone per la produzione industriale di vino Primitivo DOP in Puglia. 7
OR 3 - Strumenti correttivi innovativi per la rimozione di metaboliti microbici indesiderati nel vino - SAL VIII 7
Botrytis Cinerea and Table Grapes: A Review of the Main Physical, Chemical, and Bio-Based Control Treatments in Post-Harvest 6
From grape berries to wine: population dynamics of cultivable yeasts associated to "Nero di Troia" autochthonous grape cultivar 6
An isolate of Olive latent virus 2 infecting castor bean in Greece 6
Climate Changes and Food Quality: the Potential of Microbial Activities as Mitigating Strategies in the Wine Sector. 6
Procedimento di detossificazione di materiali vegetali contaminati con fumonisine e/o tossina T-2 6
The role of autochthonous microorganisms in the production of table olives 6
AtSYP51/52 functions diverge in the post-Golgi traffic and differently affect vacuolar sorting 6
POPULATION DYNAMICS OF YEASTS IN "NEGROAMARO" MUST DERIVED FROM ORGANIC AND NON-ORGANIC CULTIVATION 6
Il ripasso breve, una tecnica naturale per la rimozione dell'ocratossina A conservando o migliorando le caratteristiche qualitative dei mosti/vini. 6
INNOWINE: Innovative biotechnological approaches to improve quality and safety of typical Apulian wines. 6
Isolation of epiphytic yeasts with potential for biocontrol of Aspergillus carbonarius and A-niger on grape 6
Selection of Saccharomyces cerevisiae with peculiar oenological properties from naturally fermented Negroamaro must 6
Characterization of Saccharomyces cerevisiae strains isolated from must of grape grown in experimental vineyard 6
Transcriptional analysis of Acinetobacter sp. neg1 capable of degrading ochratoxin A 6
Ogataea uvarum Sp. Nov., a new yeast species of the Ogataea clade from Italian grape bunches 6
Are consumers aware of the risks related to Biogenic Amines in food? 6
Fermentazione di frutti di Prunus mahaleb, L. per la produzione di alimenti funzionali 6
Caratterizzazione molecolare mediante analisi AFLP e valutazione delle proprietà fermentative di ceppi indigeni di Oenococcus oeni isolati da vino Primitivo. 5
Selezione enologica ed utilizzo di lieviti autoctoni per la produzione industriale di vini tipici pugliesi 5
Degradation of the mycotoxin ochratoxin A by bacterial strains originating from contaminated vineyard soils 5
Molecular hybridization analysis with chemiluminescent riboprobes applied to sanitary certification of tomato in Italy 5
Uso della PCR per il rilevamento multiplo di infezioni miste di virus del carciofo 5
Effetto della coltura in vitro di apici meristematici sull'ottenimento di piante di carciofo Spinoso sardo e Masedu esenti da virus. 5
Advances in Microbial Fermentation Processes 5
Characterization of a putative natural hybrid containing genetic material from two species. 5
Biological properties of a satellite-containing pseudorecombinant of cucumber mosaic virus and its use for tomato protection in Italy. 5
Protocolli per gli accertamenti sanitari degli organismi patogeni di qualità dell'olivo 5
A multivariate approach to explore the volatolomic and sensory profiles of craft Italian Grape Ale beers produced with novel Saccharomyces cerevisiae strains 5
Editorial: Lactic Acid Fermentation and the Colours of Biotechnology 2.0 5
Influence of a selected Hanseniaspora uvarum strain in multistarter grape must fermentations with Saccharomyces cerevisiae 5
Prunus mahaleb, L. fermented fruits: a potential source of antioxidant activity and probiotic microrganisms 5
Occurrence of Listeria monocytogenes and Salmonella spp. in meat processed products from industrial plants in Southern Italy 5
Effects of different autochthonous Saccharomyces cerevisiae isolates used as fermentation starters on the sensory character of Negroamaro wine 5
Influence of Saccharomyces cerevisiae autochthonous strains on volatile profile of Negroamaro wine 5
RED WINE: A FUNCTIONAL BEVERAGE? 5
AN INNOVATIVE OLIGONUCLEOTIDE MICROARRAY TO DETECT SPOILAGE MICROORGANISMS IN WINE 5
Influence of autochthonous Saccharomyces cerevisiae wine strains on polyphenol amount in Apulian red wines 5
Detection of wine spoilage microorganisms by DNA microarray assay 5
Physico-chemical and microbiological characterization of spontaneous fermentation of Cellina di Nardò and Leccino table olives 5
Subcellular localisation of an active green fluorescent protein-tagged GUP1 glycerol transporter in Saccharomyces cerevisiae. 5
Starter Cultures for Sparkling Wine 5
Quantification of Volatile Compounds in Wines by HS-SPME-GC/MS: Critical Issues and Use of Multivariate Statistics in Method Optimization 5
Microdroplet-based multiplex PCR on chip to detect foodborne bacteria producing biogenic amines 5
Evolutionary dynamics of cucumber mosaic virus satellite RNA during natural epidemics in Italy 5
Intraspecific biodiversity and 'spoilage potential' of Brettanomyces bruxellensis in Apulian wines 5
Nucleotide sequence of the 3'-terminal region of cymbidium ringspot virus RNA 5
Caratterizzazione molecolare e tecnologica di lieviti vinari autoctoni appartenenti alla specie Hanseniaspora uvarum. 5
Biodiversity and safety aspects of yeast strains characterized from vineyards and spontaneous fermentations in the Apulia Region, Italy 5
An optimized protocol for the production of interdelta markers in Saccharomyces cerevisiae by using capillary electrophoresis. 5
Capitolo 11 - Uso di colture starter e impiego di lieviti e batteri lattici in cantina. 5
The Oenological Potential of Hanseniaspora uvarum in Simultaneous and Sequential Co-fermentation with Saccharomyces cerevisiae for Industrial Wine Production 5
Molecular characterization of a tombusvirus isolated from diseased peer trees in Southern Italy 5
A defective interfering RNA molecule in cymbidium ringspot virus infections 5
Totale 904
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Categoria #
all - tutte 5.755
article - articoli 3.062
book - libri 103
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 264
Totale 9.184
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2023/2024106 0 0 0 0 0 0 0 0 23 5 62 16
2024/20251.212 29 58 424 250 451 0 0 0 0 0 0 0
Totale 1.318