IRIS
CIANI, Maurizio
 Distribuzione geografica
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Continente #
NA - Nord America 9.870
EU - Europa 5.526
AS - Asia 3.310
SA - Sud America 1.068
AF - Africa 169
OC - Oceania 18
Continente sconosciuto - Info sul continente non disponibili 13
Totale 19.974
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Nazione #
US - Stati Uniti d'America 9.728
SG - Singapore 1.139
IT - Italia 1.065
UA - Ucraina 883
BR - Brasile 841
CN - Cina 772
DE - Germania 633
RU - Federazione Russa 554
IE - Irlanda 533
SE - Svezia 508
HK - Hong Kong 379
FI - Finlandia 317
DK - Danimarca 306
VN - Vietnam 284
GB - Regno Unito 261
TR - Turchia 235
FR - Francia 194
KR - Corea 173
IN - India 97
JP - Giappone 81
AR - Argentina 73
CA - Canada 73
NL - Olanda 61
PL - Polonia 57
CI - Costa d'Avorio 51
MX - Messico 49
MA - Marocco 47
ES - Italia 39
EC - Ecuador 37
PE - Perù 36
ID - Indonesia 34
BE - Belgio 31
ZA - Sudafrica 28
BD - Bangladesh 24
CO - Colombia 23
CL - Cile 22
IQ - Iraq 16
GR - Grecia 13
UY - Uruguay 12
AT - Austria 11
PK - Pakistan 11
EU - Europa 10
AU - Australia 9
NZ - Nuova Zelanda 9
PY - Paraguay 9
SA - Arabia Saudita 9
TN - Tunisia 9
VE - Venezuela 9
AL - Albania 8
CH - Svizzera 8
PT - Portogallo 8
RO - Romania 8
EG - Egitto 7
IR - Iran 7
TW - Taiwan 7
AE - Emirati Arabi Uniti 6
LT - Lituania 6
CZ - Repubblica Ceca 5
DO - Repubblica Dominicana 5
DZ - Algeria 5
HU - Ungheria 5
KE - Kenya 5
UZ - Uzbekistan 5
AZ - Azerbaigian 4
BO - Bolivia 4
NP - Nepal 4
PA - Panama 4
PH - Filippine 4
GH - Ghana 3
IL - Israele 3
JM - Giamaica 3
KZ - Kazakistan 3
LV - Lettonia 3
MD - Moldavia 3
SN - Senegal 3
SY - Repubblica araba siriana 3
TH - Thailandia 3
XK - ???statistics.table.value.countryCode.XK??? 3
AO - Angola 2
BA - Bosnia-Erzegovina 2
CM - Camerun 2
CR - Costa Rica 2
ET - Etiopia 2
GY - Guiana 2
NG - Nigeria 2
NI - Nicaragua 2
RS - Serbia 2
BH - Bahrain 1
BY - Bielorussia 1
CU - Cuba 1
CY - Cipro 1
GA - Gabon 1
GT - Guatemala 1
HN - Honduras 1
JO - Giordania 1
KW - Kuwait 1
ME - Montenegro 1
MY - Malesia 1
OM - Oman 1
QA - Qatar 1
Totale 19.971
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Città #
Chandler 1.052
Dallas 985
Jacksonville 918
Ashburn 870
Singapore 672
Fairfield 623
Dublin 526
Boardman 489
Hong Kong 377
Wilmington 357
Des Moines 292
Woodbridge 286
Houston 273
New York 268
Seattle 240
Lawrence 201
Princeton 201
Beijing 197
San Mateo 196
Ann Arbor 189
Munich 185
Cambridge 183
Los Angeles 145
The Dalles 142
Moscow 128
Helsinki 118
Hefei 113
Ho Chi Minh City 93
São Paulo 82
Centro 78
Milan 78
Ancona 74
San Diego 73
Hanoi 67
London 55
Abidjan 51
Marche 51
Guangzhou 48
Chicago 47
Buffalo 44
Rome 43
Pune 38
Turin 38
Turku 34
Redmond 33
Tokyo 33
Brussels 31
Shanghai 31
Kraków 26
Warsaw 26
Montreal 24
Rio de Janeiro 23
Washington 23
Denver 22
Santa Clara 22
Wuhan 22
Brooklyn 20
Chennai 19
Norwalk 19
Belo Horizonte 18
Haiphong 18
Stockholm 18
Lima 17
Poplar 17
Columbus 16
Boston 15
Florence 15
Ottawa 15
Ankara 14
Nuremberg 14
Orem 14
Amsterdam 13
San Francisco 13
Tolentino 13
Arcevia 12
Biên Hòa 12
Curitiba 12
Frankfurt am Main 12
Guarulhos 12
Johannesburg 12
Kilburn 12
Mumbai 12
Palermo 12
Perugia 12
Phoenix 12
Squinzano 12
Atlanta 11
Jakarta 11
Montevideo 11
Santiago 11
Tacna 11
Campinas 10
Jiaxing 10
Porto Alegre 10
Seoul 10
Campobasso 9
Joinville 9
Mexico City 9
Nanjing 9
San Giorgio A Cremano 9
Totale 12.108
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Nome #
Microbiologia della vite e del vino. Con e-book 276
Improvement of bioremediation performance for the degradation of petroleum hydrocarbons in contaminated sediments 223
Sub-Lethal Effects of Pesticides on the DNA of Soil Organisms as Early Ecotoxicological Biomarkers 201
Torulaspora delbrueckii in the brewing process: A new approach to enhance bioflavour and to reduce ethanol content 188
A laboratory study to evaluate the agronomic utilization of industrial lump sulphur by-product in alkaline soil 171
Effect of inoculated azotobacteria and Phanerochaete chrysosporium on the composting of olive pomace: Microbial community dynamics and phenols evolution 171
Craft Beer: New Frontiers in Brewing Science 159
BIODIVESITY AND BIOTECHNOLOGY OF WINE YEASTS 153
Free and Immobilized Cells of Torulaspora delbrueckii and Lachancea thermotolerans in Sparkling Wine: Innovative Application in Secondary Bottle Fermentation 152
Fungicides degradation in an organic biomixture: impact on microbial diversity 149
Analisi della validità dell’equazione di Genevois nella selezione di colture per vinificazione 149
Alternative Ingredients for Feed and Food 148
Volatile organic compounds from Wickerhamomyces anomalus, Metschnikowia pulcherrima and Saccharomyces cerevisiae inhibit growth of decay causing fungi and control postharvest diseases of strawberries 147
Nonconventional yeasts in craft beer brewing 141
Comparison between Metschnikowia pulcherrima and Torulaspora delbrueckii used in sequential wine fermentations with Saccharomyces cerevisiae 137
Assessment of non-conventional yeasts with potential probiotic for protein-fortified craft beer production 137
Conversion of raw glycerol to microbial lipids by new Metschnikowia and Yarrowia lipolytica strains 130
Exploitation of Three Non-Conventional Yeast Species in the Brewing Process 130
Bioremediation of high organic load lagoon sediments: Compost addition and priming effects 128
Evaluation of damage induced by Kwkt and Pikt zymocins against Brettanomyces/Dekkera spoilage yeast, as compared to sulphur dioxide 128
Application of PLFA and DGGE to characterize microbial modifications induced by pesticides in organic substrates 126
Antimicrobial activity of Metschnikowia pulcherrima on wine yeasts 126
Brettanomyces spoilage in Albanian wines assessed by culture-dependent and culture-independent methods 126
A fast and simple method for wild yeast flora detection in winemaking 125
Controlled mixed fermentation at winery scale using Zygotorulaspora florentina and Saccharomyces cerevisiae 125
Effects of biostimulation and bioaugmentation on diesel removal and bacterial community 122
Reduction of sulfur compounds through genetic improvement of native saccharomyces cerevisiae useful for organic and sulfite-free wine 119
The chances for using non-Saccharomyces wine yeasts for a sustainable winemaking 118
Effect of synthetic and natural pesticides on the soil microbial biomass and on earthworm Eisenia foetida. 117
Fermentazioni sequenziali mediante l'impiego di lieviti non-convenzionali per la riduzione del contenuto di etanolo nel vino 116
Potential Probiotic Yeasts Sourced from Natural Environmental and Spontaneous Processed Foods 116
Beer between Tradition and Innovation 116
Effects of nutrient supplementation on fermentation kinetics, H2S evolution, and aroma profile in Verdicchio DOC wine production 114
Improved Saccharomyces cerevisiae Strain in Pure and Sequential Fermentation with Torulaspora delbrueckii for the Production of Verdicchio Wine with Reduced Sulfites 114
Effect of Phanerochaete chrysosporium inoculation during maturation of co-composted agricultural wastes mixed with olive mill wastewater 113
Integrated biological approaches for olive mill wastewater treatment and agricultural exploitation 113
Metschnikowia pulcherrima as biocontrol agent and wine aroma enhancer in combination with a native Saccharomyces cerevisiae 112
Biocontrol of Non-Saccharomyces Yeasts in Vineyard against the Gray Mold Disease Agent Botrytis cinerea 111
A biomixture consisting of pruning residues and straw as substrate for the rapid biodegradation of certain fungicides 109
Sequential Fermentation with Selected Immobilized Non-Saccharomyces Yeast for Reduction of Ethanol Content in Wine 109
Yeast killer toxins: from ecological significance to application 109
Allestimento di starter con colture microbiche miste 108
Yeast interactions and molecular mechanisms in wine fermentation: A comprehensive review 107
Fermentation 106
Investigation of the dominant microbiota in ready-to-eat grasshoppers and mealworms and quantification of carbapenem resistance genes by qPCR 106
Yeasts From Xerophilic Environments Reveal Antimicrobial Action Against Fruit Pathogenic Molds 105
Torulaspora delbrueckii contribution in mixed brewing fermentations with different Saccharomyces cerevisiae strains 105
Monitoring of bacterial community during a bioremediation process of diesel-contaminated soil. 105
Metschnikowia pulcherrima selected strain for ethanol reduction in wine: Influence of cell immobilization and aeration condition 105
Sequential fermentation using non-Saccharomyces yeasts for the reduction of alcohol content in wine 105
Yeast diversity in crop-growing environments in Cameroon 104
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 104
Purification and characterization of WA18, a new mycocin produced by wickerhamomyces anomalus active in wine against brettanomyces bruxellensis spoilage yeasts 104
Starmerella bombicola and saccharomyces cerevisiae in wine sequential fermentation in aeration condition: Evaluation of ethanol reduction and analytical profile 104
Pichia anomala and Kluyveromyces wickerhamii killer toxins as new tools against Dekkera/ Brettanomyces spoilage yeasts 103
Kluyveromyces wickerhamii killer toxin: purification and activity towards Brettanomyces/Dekkera yeasts in grape must 103
A culture-independent PCR-based method for the detection of Lachancea thermotolerans in wine 103
Dominance and influence of selectedSaccharomyces cerevisiaestrains on the analytical profile of craft beer refermentation 103
Non-conventional yeast species for lowering ethanol content of wines 102
Characterization of wild yeasts isolated from artisan dairies in the Marche region, Italy, for selection of promising functional starters 102
Yeast interactions in multi-starter wine fermentation 101
Antimicrobial activity of the Satureja montana essential oil 101
I lieviti selezionati ed il loro impiego enologico. 100
Torulaspora delbrueckii for secondary fermentation in sparkling wine production 100
Non-Saccharomyces wine yeasts have a promising role in biotechnological approaches to winemaking 99
Ex situ solid-phase bioremediation with compost addition from MSW: experimental test series at pilot-scale on diesel-contaminated soils. 99
Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation: a strategy to enhance acidity and improve the overall quality of wine 99
Biodegradazione di fungicidi in un biofiltro organico per la depurazione delle acque 99
Occurrence of Brettanomyces bruxellensis on Grape Berries and in Related Winemaking Cellar 99
Biocontrol of postharvest brown rot of sweet cherries by Saccharomyces cerevisiae Disva 599, Metschnikowia pulcherrima Disva 267 and Wickerhamomyces anomalus Disva 2 strains 98
Activity of different killer yeasts on strains of yeast species undesirable in the food industry 98
Comparative Zymocidial Effect of Three Different Killer Toxins against Brettanomyces bruxellensis Spoilage Yeasts 97
Potential spoilage non-Saccharomyces yeasts in mixed cultures with Saccharomyces cerevisiae 97
Monitoring of bacterial community during a bioremediation process f contaminated soil. 97
Exploitation of olive mill wastewater and selected Azotobacter chroococcum strains for composting of agricultural wastes. 97
Cell-recycle batch process of Scheffersomyces stipitis and Saccharomyces cerevisiae co-culture for second generation bioethanol production 97
Screening of yeasts for growth on crude glycerol and optimization of biomass production 97
Volatile profile of reduced alcohol wines fermented with selected non-Saccharomyces yeasts under different aeration conditions 97
Evolution of Aromatic Profile of Torulaspora delbrueckii Mixed Fermentation at Microbrewery Plant 97
Œnological aptitude of some Saccharomyces cerevisiae cultures: fermentative and metabolic characters verified during grape juice fermentations 96
La termoresistenza del carattere killer nei lieviti: studio di un ceppo di Saccharomyces cerevisiae 96
Yeast diversity during tapping and fermentation of palm wine from Cameroon 96
New insights on the use of wine yeasts 96
Fitness of Selected Indigenous Saccharomyces cerevisiae Strains for White Piceno DOC Wines Production 96
Effectiveness against strawberry postharvest decay of volatile organic compounds produced by biocontrol agents. 96
TpBGL2 codes for aTetrapisispora phaffii killer toxin active against wine spoilage yeasts 95
Saccharomyces and Non-Saccharomyces Starter Yeasts 95
Ecological Distribution and Oenological Characterization of Native Saccharomyces cerevisiae in an Organic Winery 94
Antimicrobial properties of essential oil of Satureja montana L. on pathogenic and spoilage yeasts 94
Brettanomyces 94
Occurrence and Persistence of Saccharomyces cerevisiae Population in Spontaneous Fermentation and the Relation with “Winery Effect” 94
Biodiversity of yeast from vineyards and wineries: an invaluable treasure to be disclosed and preserved. 92
Schizosaccharomyces japonicus: A Polysaccharide-Overproducing Yeast to Be Used in Winemaking 92
Ecotoxicological effects of a synthetic and a natural insecticide on earthworms and soil bacterial community 92
Validation of a Standard Protocol to Assess the Fermentative and Chemical Properties of Saccharomyces cerevisiae Wine Strains 92
Potential use of killer character in fermented beverages 91
Complessità aromatica, il ruolo dei non-Saccharomyces 91
Survival of inoculated Saccharomyces cerevisiae strain on wine grapes during two vintages 91
Inoculo di starter misti Saccharomyces cerevisiae/non-Saccharomyces per il miglioramento della qualità dei vini 90
Microbial evolution during degradation of fungicides in an organic biomixture 90
Totale 11.490
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Categoria #
all - tutte 98.512
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 98.512
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20211.577 0 0 0 0 0 204 323 132 271 232 324 91
2021/20221.612 94 424 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
2025/20264.512 601 675 1.100 1.072 905 159 0 0 0 0 0 0
Totale 20.299