CINECA IRIS Institutional Research Information System

ENGLEZOS, Vasileios
 Distribuzione geografica
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Continente #
NA - Nord America 2.896
EU - Europa 2.490
AS - Asia 813
SA - Sud America 49
AF - Africa 26
Continente sconosciuto - Info sul continente non disponibili 11
OC - Oceania 11
Totale 6.296
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Nazione #
US - Stati Uniti d'America 2.865
IT - Italia 1.334
CN - Cina 366
SE - Svezia 275
FR - Francia 208
IE - Irlanda 208
SG - Singapore 193
DE - Germania 155
VN - Vietnam 75
FI - Finlandia 66
ES - Italia 49
ID - Indonesia 48
GB - Regno Unito 39
IN - India 37
PL - Polonia 32
KR - Corea 28
BE - Belgio 23
UA - Ucraina 18
CA - Canada 17
BR - Brasile 15
RO - Romania 14
UY - Uruguay 12
GR - Grecia 11
RU - Federazione Russa 11
TR - Turchia 11
EU - Europa 10
JP - Giappone 10
PT - Portogallo 10
MX - Messico 9
ZA - Sudafrica 9
AU - Australia 8
HU - Ungheria 8
IR - Iran 8
NL - Olanda 8
AR - Argentina 6
NG - Nigeria 6
TW - Taiwan 6
CL - Cile 5
CO - Colombia 5
HK - Hong Kong 5
PH - Filippine 5
AT - Austria 4
EC - Ecuador 4
IL - Israele 4
PK - Pakistan 4
BG - Bulgaria 3
CZ - Repubblica Ceca 3
DK - Danimarca 3
ET - Etiopia 3
NZ - Nuova Zelanda 3
TH - Thailandia 3
BD - Bangladesh 2
CR - Costa Rica 2
EG - Egitto 2
LT - Lituania 2
MY - Malesia 2
PE - Perù 2
TZ - Tanzania 2
ZW - Zimbabwe 2
A1 - Anonimo 1
AE - Emirati Arabi Uniti 1
BN - Brunei Darussalam 1
BS - Bahamas 1
CH - Svizzera 1
CI - Costa d'Avorio 1
EE - Estonia 1
GP - Guadalupe 1
IM - Isola di Man 1
KZ - Kazakistan 1
LB - Libano 1
LV - Lettonia 1
MD - Moldavia 1
QA - Qatar 1
SI - Slovenia 1
SV - El Salvador 1
TG - Togo 1
UZ - Uzbekistan 1
Totale 6.296
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Città #
Chandler 454
Torino 361
Ann Arbor 214
Ashburn 213
Houston 205
Dublin 203
Fairfield 173
Beijing 146
Singapore 143
Turin 108
Jacksonville 96
Wilmington 94
Villeurbanne 74
Cambridge 72
Woodbridge 72
Dearborn 70
Medford 65
Columbus 61
Dong Ket 60
Nyköping 60
Seattle 57
Princeton 55
Pisa 52
Jakarta 45
Milan 44
Plan 42
Guangzhou 41
Boardman 35
Bra 35
Rome 28
Redwood City 27
Warsaw 26
Helsinki 24
Boston 22
Brussels 22
Nanjing 21
Pune 21
Bitonto 20
Verona 19
San Diego 15
Bari 14
Dallas 14
Florence 13
Santa Clara 13
Longqiao 12
Nürnberg 12
Cuneo 10
Düsseldorf 10
Hangzhou 10
Montevideo 10
Fremont 9
Los Angeles 9
Madrid 9
Barcelona 8
Bologna 8
Hebei 8
Jinan 8
London 8
Norwalk 8
Valencia 8
Changsha 7
Munich 7
New York 7
Nuremberg 7
Seoul 7
Stellenbosch 7
Washington 7
Athens 6
Hefei 6
Napoli 6
Rocca Canavese 6
Trieste 6
Varese 6
Vicenza 6
Zhengzhou 6
Bucharest 5
Cerro Maggiore 5
Ferrara 5
Lisbon 5
Mountain View 5
Phoenix 5
San Benigno Canavese 5
Serra 5
Taipei 5
Tappahannock 5
Toronto 5
Udine 5
Wuhan 5
Wuxi 5
Xian 5
Ahmedabad 4
Amplepuis 4
Angers 4
Baoding 4
Bègles 4
Caldogno 4
Carmagnola 4
Centro 4
Ceva 4
Collegno 4
Totale 4.008
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Nome #
Exploitation of the non-Saccharomyces yeast Starmerella bacillaris (synonym Candida zemplinina) in wine fermentation: Physiological and molecular characterizations 278
Alcohol reduction in red wines by technological and microbiological approaches: a comparative study 210
Riduzione del tenore di etanolo nei vini rossi: comparazione di diversi approcci 208
Starmerella bacillaris and Saccharomyces cerevisiae mixed fermentations to reduce ethanol content in wine 198
Trattamenti dell’uva da vino post-raccolta con ozono gassoso e acqua ozonizzata 184
Control of Brettanomyces bruxellensis on wine grapes by post-harvest treatments with electrolyzed water, ozonated water and gaseous ozone 177
Proceedings of the 26th Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotechnology 176
Mycobiota of barbera Grapes from the Piedmont Region from a single vintage year 171
Oxygen availability and strain combination modulate yeast growth dynamics in mixed culture fermentations of grape must with Starmerella bacillaris and Saccharomyces cerevisiae 171
Aroma profile and composition of Barbera wines obtained by mixed fermentations of Starmerella bacillaris (synonym Candida zemplinina) and Saccharomyces cerevisiae 160
Volatile profiles and chromatic characteristics of red wines produced with Starmerella bacillaris and Saccharomyces cerevisiae 150
Modeling of the fermentation behavior of Starmerella bacillaris 144
Effect of post-harvest ozone treatments on the skin phenolic composition and extractability of red winegrapes cv Nebbiolo and Barbera 140
Modeling fermentation behavior of Starmerella bacillaris 140
Effect of mixed fermentations with Starmerella bacillaris and Saccharomyces cerevisiae on management of malolactic fermentation 132
Effects of Continuous Exposure to Ozone Gas and Electrolyzed Water on the Skin Hardness of Table and Wine Grape Varieties 131
Cell-to-cell contact mechanism modulates Starmerella bacillaris death in mixed culture fermentations with Saccharomyces cerevisiae 130
Aroma profile and composition of Barbera wines fermented with ten different couples of Starmerella bacillaris and Saccharomyces cerevisiae 128
Starmerella bacillaris in winemaking: opportunities and risks 125
Use of ozone for Clean-in-Place (CIP) in the winery 116
Low environmental impact sanitization treatments: effect of electrolyzed water and ozone treatments on grape and wine microbiota 116
Ozone treatments of post harvested wine grapes: Impact on fermentative yeasts and wine chemical properties 115
SACCHAROMYCES CEREVISIAE BIODIVERSITY IN MONFERRATO, NORTH WEST ITALY, AND SELECTION OF INDIGENOUS STARTER CULTURES FOR BARBERA WINE PRODUCTION 114
Volatile profile of white wines fermented with sequential inoculation of Starmerella bacillaris and Saccharomyces cerevisiae 114
Effectiveness of Ozone against Different Strains of Brettanomyces bruxellensis on Postharvested Winegrapes and Impact on Wine Composition 107
Post-harvest control of wine-grape mycobiota using electrolyzed water 104
Impact of Chemical and Alternative Fungicides Applied to Grapevine cv Nebbiolo on Microbial Ecology and Chemical-Physical Grape Characteristics at Harvest 103
Effetto di trattamenti sanitizzanti a basso impatto ambientale sull’estraibilità dei composti fenolici e sull’ecologia microbica dell’uva: ozono e acqua elettrolizzata 101
An innovative tool to reduce the production of alcohol in the wine: mixed fermentations with Starmerella bacillaris (synonym Candida zemplinina) and Saccharomyces cerevisiae. 98
Comparison among technological and microbiological approaches in the red wine ethanol content reduction 98
Effect of mixed species alcoholic fermentation on growth and malolactic activity of lactic acid bacteria 98
Effect of a biosurfactant from the corn-milling industry on anthocyanins extracted during winegrape skin maceration 93
Impact of post-harvest ozone treatments on the skin phenolic extractability of red winegrapes cv Barbera and Nebbiolo (Vitis vinifera L.) 92
Mixed fermentations with Starmerella bacillaris (synonym Candida zemplinina) and Saccharomyces cerevisiae for the reduction of the alcohol in the wine. 91
Fermentative behavior of Candida zemplinina 90
Specific phenotypic traits of Starmerella bacillaris regarding nitrogen source consumption and central carbon metabolites production during wine fermentation 89
Influence of mixed fermentations with Starmerella bacillaris and Saccharomyces cerevisiae on malolactic fermentation by Lactobacillus plantarum and Oenococcus oeni in wines 85
C. zemplinina: genetic biodiversity and extracellular hydrolytic enzymes production 82
The yeast Starmerella bacillaris (synonym Candida zemplinina) shows high genetic diversity in winemaking environments 81
Saccharomyces cerevisiae-Starmerella bacillaris strains interaction modulates chemical and volatile profile in red wine mixed fermentations 81
Can a corn-derived biosurfactant improve colour traits of wine? First insight on its application during winegrape skin maceration versus oenological tannins 79
Bioprotection strategies in winemaking 78
Study of the microbial ecology of Barbera grapes 76
Chloroanisoles occurrence in wine from grapes subjected to electrolyzed water treatments in the vineyard 68
Biosurfactant from corn-milling industry improves the release of phenolic compounds during red winemaking 68
Starmerella bacillaris and Saccharomyces cerevisiae Interactions During Alcoholic and Malolactic Fermentations 67
The challenge of sulphite content reduction in organic wines: possible strategies for red winemaking 62
Minimizing the environmental impact of cleaning in winemaking industry by using ozone for cleaning-in-place (CIP) of wine bottling machine 60
Bioprotective Effect of Pichia kluyveri and Lactiplantibacillus plantarum in Winemaking Conditions 59
Microbial diversity and interactions and wines quality 58
Effect of environmentally friendly vineyard protection strategies on yeast ecology during fermentation 58
Cell-to-cell contact modulates Starmerella bacillaris early death in mixed fermentations with Saccharomyces cerevisiae in a couple-dependent way 56
Microbial interactions in winemaking: Ecological aspects and effect on wine quality 52
Conoscere le richieste azotate dei batteri lattici vinari 49
Impact of Saccharomyces cerevisiae Strain Selection on Malolactic Fermentation by Lactobacillus plantarum and Oenococcus oeni 49
Interazioni microbiche tra Starmerella bacillaris e Saccharomyces cerevisiae in fermentazioni miste 47
Effect of alternative fungicides and inoculation strategy on yeast biodiversity and dynamics from the vineyard to the winery 40
Esperienze di riduzione del grado alcolico in vini rossi 37
Riduzione del grado alcoolico nei vini mediante colture miste di Starmerella bacillaris e Saccharomyces cerevisiae 36
Survey of the yeast ecology of dehydrated grapes and strain selection for wine fermentation 35
Influence of Single Nitrogen Compounds on Growth and Fermentation Performance of Starmerella bacillaris and Saccharomyces cerevisiae during Alcoholic Fermentation 34
Intensificazione sostenibile nella filiera vite-vino 24
Genome-wide analysis of the heat shock protein 90 gene family in grapevine (Vitis vinifera L.) 22
Efficacy of antagonistic yeasts in reducing grey mould on grape and effect on the fruit microbiome. 21
Validation of a Standard Protocol to Assess the Fermentative and Chemical Properties of Saccharomyces cerevisiae Wine Strains 17
Una risorsa per promuovere l’innovazione enologica 15
Interspecies yeast interactions during winemaking process: Saccharomyces cerevisiae and Starmerella bacillaris performance during mixed fermentations in natural red grape must. 12
Strain specific Starmerella bacillaris and Saccharomyces cerevisiae interactions in mixed fermentations 7
Exploitation of the non-Saccharomyces yeast Starmerella bacillaris (synonym Candida zemplinina) in wine fermentation 6
Totale 6.513
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Categoria #
all - tutte 18.346
article - articoli 0
book - libri 0
conference - conferenze 5.702
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 24.048
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020694 0 0 0 0 46 143 83 112 75 86 52 97
2020/2021772 39 26 38 52 148 56 29 40 90 74 62 118
2021/2022952 41 27 30 152 76 58 34 41 52 88 172 181
2022/20231.323 137 123 77 148 114 258 114 63 104 37 89 59
2023/2024703 66 101 54 55 61 123 36 38 8 41 38 82
2024/2025409 46 97 127 122 17 0 0 0 0 0 0 0
Totale 6.513