IRIS
CIANI, Maurizio
 Distribuzione geografica
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Continente #
NA - Nord America 12.508
EU - Europa 8.086
AS - Asia 5.148
SA - Sud America 1.409
Continente sconosciuto - Info sul continente non disponibili 349
AF - Africa 267
OC - Oceania 24
Totale 27.791
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Nazione #
US - Stati Uniti d'America 12.247
RU - Federazione Russa 2.311
SG - Singapore 1.531
IT - Italia 1.368
VN - Vietnam 1.150
BR - Brasile 1.026
CN - Cina 930
UA - Ucraina 890
DE - Germania 665
IE - Irlanda 537
SE - Svezia 521
FR - Francia 421
HK - Hong Kong 413
FI - Finlandia 355
GB - Regno Unito 349
DK - Danimarca 307
TR - Turchia 251
KR - Corea 183
IN - India 163
AR - Argentina 122
CA - Canada 114
BD - Bangladesh 88
JP - Giappone 87
MX - Messico 80
NL - Olanda 76
PL - Polonia 68
MA - Marocco 66
EC - Ecuador 58
IQ - Iraq 57
CI - Costa d'Avorio 54
ES - Italia 51
ID - Indonesia 50
ZA - Sudafrica 48
CO - Colombia 46
PE - Perù 43
CL - Cile 39
BE - Belgio 36
PK - Pakistan 31
VE - Venezuela 28
SA - Arabia Saudita 26
PH - Filippine 25
UZ - Uzbekistan 22
PY - Paraguay 21
AE - Emirati Arabi Uniti 20
TN - Tunisia 20
EG - Egitto 19
GR - Grecia 19
JM - Giamaica 16
AU - Australia 15
UY - Uruguay 15
AT - Austria 14
DZ - Algeria 14
KE - Kenya 13
NP - Nepal 13
AL - Albania 12
CH - Svizzera 11
CR - Costa Rica 11
MY - Malesia 11
PT - Portogallo 11
TH - Thailandia 11
TW - Taiwan 11
AZ - Azerbaigian 10
EU - Europa 10
NZ - Nuova Zelanda 9
RO - Romania 9
BO - Bolivia 8
BY - Bielorussia 8
LB - Libano 8
LT - Lituania 8
CZ - Repubblica Ceca 7
DO - Repubblica Dominicana 7
ET - Etiopia 7
IR - Iran 7
HU - Ungheria 6
KZ - Kazakistan 6
NI - Nicaragua 6
PS - Palestinian Territory 6
GT - Guatemala 5
IL - Israele 5
PA - Panama 5
RS - Serbia 5
GE - Georgia 4
GH - Ghana 4
JO - Giordania 4
LV - Lettonia 4
OM - Oman 4
SN - Senegal 4
SV - El Salvador 4
SY - Repubblica araba siriana 4
XK - ???statistics.table.value.countryCode.XK??? 4
AO - Angola 3
BA - Bosnia-Erzegovina 3
BH - Bahrain 3
GY - Guiana 3
HN - Honduras 3
HR - Croazia 3
KW - Kuwait 3
MD - Moldavia 3
MK - Macedonia 3
NG - Nigeria 3
Totale 27.418
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Città #
Ashburn 1.660
Chandler 1.052
Dallas 994
Jacksonville 918
Singapore 913
Fairfield 624
San Jose 582
Dublin 528
Boardman 493
Council Bluffs 454
Hong Kong 401
Ho Chi Minh City 368
Wilmington 358
New York 306
Des Moines 292
Woodbridge 286
Houston 279
Hanoi 266
Seattle 245
The Dalles 241
Beijing 222
Cambridge 206
Lawrence 201
Princeton 201
Lauterbourg 198
Moscow 196
San Mateo 196
Ann Arbor 189
Munich 186
Los Angeles 176
Milan 159
Helsinki 156
Hefei 114
São Paulo 103
Ancona 78
Centro 78
San Diego 73
Da Nang 65
London 63
Chicago 58
Buffalo 57
Abidjan 53
Orem 52
Haiphong 51
Marche 51
Rome 50
Guangzhou 49
Santa Clara 48
Pune 44
Shanghai 44
Turin 44
Montreal 38
Tokyo 37
Chennai 36
Turku 34
Brussels 33
Redmond 33
Warsaw 33
Denver 30
Frankfurt am Main 28
Rio de Janeiro 28
Brooklyn 27
Kraków 26
Stockholm 26
Biên Hòa 25
Phoenix 25
Washington 25
Greater London 24
Santiago 23
Belo Horizonte 22
Wuhan 22
Baghdad 21
Poplar 21
Lima 19
Norwalk 19
Boston 18
Curitiba 18
Florence 18
Hải Dương 18
Mexico City 18
Tashkent 18
Columbus 17
Johannesburg 17
Miano 17
Nuremberg 17
Quito 17
Ottawa 16
Amsterdam 15
Ankara 15
Bologna 15
San Francisco 15
Can Tho 14
Thái Bình 14
Wembley 14
Atlanta 13
Bogotá 13
Guayaquil 13
Montevideo 13
Mumbai 13
Tolentino 13
Totale 15.765
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Nome #
A culture-independent PCR-based method for the detection of Lachancea thermotolerans in wine 778
Miglioramento della qualità dei vini mediante l’impiego di inoculi misti 751
Microbiologia della vite e del vino. Con e-book 383
Sub-Lethal Effects of Pesticides on the DNA of Soil Organisms as Early Ecotoxicological Biomarkers 262
Volatile organic compounds from Wickerhamomyces anomalus, Metschnikowia pulcherrima and Saccharomyces cerevisiae inhibit growth of decay causing fungi and control postharvest diseases of strawberries 251
Improvement of bioremediation performance for the degradation of petroleum hydrocarbons in contaminated sediments 249
Torulaspora delbrueckii in the brewing process: A new approach to enhance bioflavour and to reduce ethanol content 236
A laboratory study to evaluate the agronomic utilization of industrial lump sulphur by-product in alkaline soil 213
Effect of inoculated azotobacteria and Phanerochaete chrysosporium on the composting of olive pomace: Microbial community dynamics and phenols evolution 207
Craft Beer: New Frontiers in Brewing Science 206
Free and Immobilized Cells of Torulaspora delbrueckii and Lachancea thermotolerans in Sparkling Wine: Innovative Application in Secondary Bottle Fermentation 196
Alternative Ingredients for Feed and Food 186
Analisi della validità dell’equazione di Genevois nella selezione di colture per vinificazione 180
Metschnikowia pulcherrima as biocontrol agent and wine aroma enhancer in combination with a native Saccharomyces cerevisiae 179
Brettanomyces spoilage in Albanian wines assessed by culture-dependent and culture-independent methods 178
BIODIVESITY AND BIOTECHNOLOGY OF WINE YEASTS 177
Assessment of non-conventional yeasts with potential probiotic for protein-fortified craft beer production 176
Comparison between Metschnikowia pulcherrima and Torulaspora delbrueckii used in sequential wine fermentations with Saccharomyces cerevisiae 173
Volatile profile of reduced alcohol wines fermented with selected non-Saccharomyces yeasts under different aeration conditions 173
Potential Probiotic Yeasts Sourced from Natural Environmental and Spontaneous Processed Foods 173
Fungicides degradation in an organic biomixture: impact on microbial diversity 171
Nonconventional yeasts in craft beer brewing 170
Reduction of sulfur compounds through genetic improvement of native saccharomyces cerevisiae useful for organic and sulfite-free wine 170
Bioremediation of high organic load lagoon sediments: Compost addition and priming effects 165
Biocontrol of Non-Saccharomyces Yeasts in Vineyard against the Gray Mold Disease Agent Botrytis cinerea 165
Exploitation of Three Non-Conventional Yeast Species in the Brewing Process 163
Antimicrobial activity of Metschnikowia pulcherrima on wine yeasts 159
Starmerella bombicola and saccharomyces cerevisiae in wine sequential fermentation in aeration condition: Evaluation of ethanol reduction and analytical profile 158
A fast and simple method for wild yeast flora detection in winemaking 157
Application of PLFA and DGGE to characterize microbial modifications induced by pesticides in organic substrates 152
Yeast interactions and molecular mechanisms in wine fermentation: A comprehensive review 152
Evaluation of damage induced by Kwkt and Pikt zymocins against Brettanomyces/Dekkera spoilage yeast, as compared to sulphur dioxide 151
Improved Saccharomyces cerevisiae Strain in Pure and Sequential Fermentation with Torulaspora delbrueckii for the Production of Verdicchio Wine with Reduced Sulfites 151
Controlled mixed fermentation at winery scale using Zygotorulaspora florentina and Saccharomyces cerevisiae 150
Conversion of raw glycerol to microbial lipids by new Metschnikowia and Yarrowia lipolytica strains 150
Yeast killer toxins: from ecological significance to application 149
The chances for using non-Saccharomyces wine yeasts for a sustainable winemaking 146
Investigation of the dominant microbiota in ready-to-eat grasshoppers and mealworms and quantification of carbapenem resistance genes by qPCR 145
Yeast diversity in crop-growing environments in Cameroon 144
Effects of nutrient supplementation on fermentation kinetics, H2S evolution, and aroma profile in Verdicchio DOC wine production 141
Non-conventional yeast species for lowering ethanol content of wines 141
Occurrence and Persistence of Saccharomyces cerevisiae Population in Spontaneous Fermentation and the Relation with “Winery Effect” 141
Torulaspora delbrueckii contribution in mixed brewing fermentations with different Saccharomyces cerevisiae strains 140
Effects of biostimulation and bioaugmentation on diesel removal and bacterial community 139
Fermentation 139
Metschnikowia pulcherrima selected strain for ethanol reduction in wine: Influence of cell immobilization and aeration condition 139
Purification and characterization of WA18, a new mycocin produced by wickerhamomyces anomalus active in wine against brettanomyces bruxellensis spoilage yeasts 139
Comparative Zymocidial Effect of Three Different Killer Toxins against Brettanomyces bruxellensis Spoilage Yeasts 138
Yeasts From Xerophilic Environments Reveal Antimicrobial Action Against Fruit Pathogenic Molds 138
Effect of Phanerochaete chrysosporium inoculation during maturation of co-composted agricultural wastes mixed with olive mill wastewater 137
Beer between Tradition and Innovation 137
Fermentazioni sequenziali mediante l'impiego di lieviti non-convenzionali per la riduzione del contenuto di etanolo nel vino 136
Effect of synthetic and natural pesticides on the soil microbial biomass and on earthworm Eisenia foetida. 136
Torulaspora delbrueckii for secondary fermentation in sparkling wine production 136
Integrated biological approaches for olive mill wastewater treatment and agricultural exploitation 136
Sequential Fermentation with Selected Immobilized Non-Saccharomyces Yeast for Reduction of Ethanol Content in Wine 135
Ethanol Reduction in Montepulciano Wine: Starmerella bombicola Sequential Fermentation at Pilot Scale Under Aeration Conditions 133
Allestimento di starter con colture microbiche miste 133
A biomixture consisting of pruning residues and straw as substrate for the rapid biodegradation of certain fungicides 132
Characterization of wild yeasts isolated from artisan dairies in the Marche region, Italy, for selection of promising functional starters 132
Yeast interactions in multi-starter wine fermentation 131
Metschnikowia pulcherrima in Cold Clarification: Biocontrol Activity and Aroma Enhancement in Verdicchio Wine 130
Pichia anomala and Kluyveromyces wickerhamii killer toxins as new tools against Dekkera/ Brettanomyces spoilage yeasts 130
Monitoring of bacterial community during a bioremediation process f contaminated soil. 130
Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation: a strategy to enhance acidity and improve the overall quality of wine 130
Potential spoilage non-Saccharomyces yeasts in mixed cultures with Saccharomyces cerevisiae 129
Outlining a future for non-Saccharomyces yeasts: Selection of putative spoilage wine strains to be used in association with Saccharomyces cerevisiae for grape juice fermentation 129
Biodegradazione di fungicidi in un biofiltro organico per la depurazione delle acque 128
Ecological Distribution and Oenological Characterization of Native Saccharomyces cerevisiae in an Organic Winery 127
Occurrence of Brettanomyces bruxellensis on Grape Berries and in Related Winemaking Cellar 127
Ecotoxicological effects of a synthetic and a natural insecticide on earthworms and soil bacterial community 126
Zygotorulaspora florentina and Starmerella bacillaris in multistarter fermentation with Saccharomyces cerevisiae to reduce volatile acidity of high sugar musts 125
Non-Saccharomyces wine yeasts have a promising role in biotechnological approaches to winemaking 124
Cell-recycle batch process of Scheffersomyces stipitis and Saccharomyces cerevisiae co-culture for second generation bioethanol production 123
New insights on the use of wine yeasts 123
Antimicrobial activity of the Satureja montana essential oil 123
Agro-ecosystem of honeybees as source for native probiotic yeasts 122
Biocontrol Using Torulaspora delbrueckii in Sequential Fermentation: New Insights into Low-Sulfite Verdicchio Wines 122
Ex situ solid-phase bioremediation with compost addition from MSW: experimental test series at pilot-scale on diesel-contaminated soils. 122
Fitness of Selected Indigenous Saccharomyces cerevisiae Strains for White Piceno DOC Wines Production 122
Monitoring of bacterial community during a bioremediation process of diesel-contaminated soil. 122
Sequential fermentation using non-Saccharomyces yeasts for the reduction of alcohol content in wine 122
Functional potential of a new plant-based fermented beverage: Benefits through non-conventional probiotic yeasts and antioxidant properties 121
Exploitation of olive mill wastewater and selected Azotobacter chroococcum strains for composting of agricultural wastes. 121
Saccharomyces and Non-Saccharomyces Starter Yeasts 121
Activity of different killer yeasts on strains of yeast species undesirable in the food industry 121
Validation of a Standard Protocol to Assess the Fermentative and Chemical Properties of Saccharomyces cerevisiae Wine Strains 121
Kluyveromyces wickerhamii killer toxin: purification and activity towards Brettanomyces/Dekkera yeasts in grape must 120
Antimicrobial properties of essential oil of Satureja montana L. on pathogenic and spoilage yeasts 119
Yeast diversity during tapping and fermentation of palm wine from Cameroon 119
Screening of yeasts for growth on crude glycerol and optimization of biomass production 119
I lieviti selezionati ed il loro impiego enologico. 118
Dominance and influence of selectedSaccharomyces cerevisiaestrains on the analytical profile of craft beer refermentation 118
TpBGL2 codes for aTetrapisispora phaffii killer toxin active against wine spoilage yeasts 118
Biocontrol of postharvest brown rot of sweet cherries by Saccharomyces cerevisiae Disva 599, Metschnikowia pulcherrima Disva 267 and Wickerhamomyces anomalus Disva 2 strains 117
Yeast interactions in inoculated wine fermentation 117
Evolution of Aromatic Profile of Torulaspora delbrueckii Mixed Fermentation at Microbrewery Plant 117
Effectiveness against strawberry postharvest decay of volatile organic compounds produced by biocontrol agents. 117
Brettanomyces 115
Biorisanamento di terreni contaminati da idrocarburi con addizione di compost da RSU: esperienze di ricerca applicata. 115
Totale 16.074
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Categoria #
all - tutte 119.156
article - articoli 0
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 119.156
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.518 0 424 31 74 18 63 55 116 106 102 159 370
2022/20233.090 257 307 208 274 241 566 10 228 751 22 143 83
2023/20241.829 300 52 117 269 272 332 60 85 31 58 27 226
2024/20253.631 350 303 169 86 131 133 295 159 864 315 376 450
2025/202611.258 601 675 1.100 1.072 905 643 1.587 1.037 2.057 856 310 415
2026/2027746 480 266 0 0 0 0 0 0 0 0 0 0
Totale 27.791