IRIS
CIANI, Maurizio
 Distribuzione geografica
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Continente #
NA - Nord America 13.837
EU - Europa 8.252
AS - Asia 5.180
SA - Sud America 1.426
Continente sconosciuto - Info sul continente non disponibili 362
AF - Africa 272
OC - Oceania 24
Totale 29.353
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Nazione #
US - Stati Uniti d'America 13.486
RU - Federazione Russa 2.311
SG - Singapore 1.537
IT - Italia 1.506
VN - Vietnam 1.152
BR - Brasile 1.036
CN - Cina 941
UA - Ucraina 890
DE - Germania 669
IE - Irlanda 541
SE - Svezia 521
FR - Francia 422
HK - Hong Kong 414
GB - Regno Unito 357
FI - Finlandia 355
DK - Danimarca 307
TR - Turchia 252
KR - Corea 184
IN - India 165
CA - Canada 149
AR - Argentina 124
JP - Giappone 89
BD - Bangladesh 88
MX - Messico 82
NL - Olanda 79
PL - Polonia 69
MA - Marocco 66
EC - Ecuador 58
IQ - Iraq 57
CI - Costa d'Avorio 54
ID - Indonesia 53
ES - Italia 51
ZA - Sudafrica 49
CO - Colombia 47
PE - Perù 45
CL - Cile 40
BE - Belgio 36
PK - Pakistan 32
VE - Venezuela 28
SA - Arabia Saudita 26
PH - Filippine 25
UZ - Uzbekistan 22
CR - Costa Rica 21
PY - Paraguay 21
AE - Emirati Arabi Uniti 20
TN - Tunisia 20
EG - Egitto 19
GR - Grecia 19
JM - Giamaica 18
AU - Australia 15
UY - Uruguay 15
AT - Austria 14
DZ - Algeria 14
PT - Portogallo 14
KE - Kenya 13
NP - Nepal 13
AL - Albania 12
AZ - Azerbaigian 12
CH - Svizzera 11
LT - Lituania 11
MY - Malesia 11
NI - Nicaragua 11
SV - El Salvador 11
TH - Thailandia 11
TW - Taiwan 11
EU - Europa 10
BO - Bolivia 9
HN - Honduras 9
NZ - Nuova Zelanda 9
RO - Romania 9
BY - Bielorussia 8
ET - Etiopia 8
GT - Guatemala 8
LB - Libano 8
CZ - Repubblica Ceca 7
DO - Repubblica Dominicana 7
IR - Iran 7
PR - Porto Rico 7
GP - Guadalupe 6
HU - Ungheria 6
KZ - Kazakistan 6
PS - Palestinian Territory 6
TT - Trinidad e Tobago 6
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
SY - Repubblica araba siriana 4
XK - ???statistics.table.value.countryCode.XK??? 4
AO - Angola 3
BA - Bosnia-Erzegovina 3
BF - Burkina Faso 3
BH - Bahrain 3
CW - ???statistics.table.value.countryCode.CW??? 3
GY - Guiana 3
Totale 28.953
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Città #
Ashburn 1.961
Chandler 1.052
Dallas 1.008
Jacksonville 919
Singapore 914
San Jose 678
Fairfield 624
Council Bluffs 587
Dublin 528
Boardman 503
Hong Kong 402
Ho Chi Minh City 370
Wilmington 360
New York 325
Des Moines 292
Woodbridge 286
Houston 281
Hanoi 266
Seattle 247
The Dalles 241
Beijing 225
Princeton 208
Cambridge 206
Lawrence 201
Lauterbourg 198
Moscow 196
San Mateo 196
Los Angeles 191
Ann Arbor 189
Munich 186
Milan 164
Helsinki 156
Hefei 114
São Paulo 112
Ancona 80
Centro 78
San Diego 73
Phoenix 71
Santa Clara 67
Da Nang 65
Buffalo 63
London 63
Rome 63
Chicago 61
Abidjan 53
Orem 52
Haiphong 51
Marche 51
Guangzhou 49
Turin 46
Shanghai 45
Pune 44
Montreal 41
Tokyo 39
Chennai 36
Turku 34
Warsaw 34
Brussels 33
Redmond 33
Denver 32
Brooklyn 28
Frankfurt am Main 28
Rio de Janeiro 28
Kraków 26
Stockholm 26
Washington 26
Biên Hòa 25
Greater London 24
Santiago 24
Atlanta 23
Belo Horizonte 22
Wuhan 22
Baghdad 21
Lima 21
Poplar 21
Temecula 20
Boston 19
Florence 19
Norwalk 19
San Francisco 19
Curitiba 18
Hải Dương 18
Mexico City 18
San José 18
Tashkent 18
Bologna 17
Columbus 17
Johannesburg 17
Miano 17
Naples 17
Nuremberg 17
Ottawa 17
Quito 17
Palermo 16
Amsterdam 15
Ankara 15
Can Tho 14
Thái Bình 14
Toronto 14
Wembley 14
Totale 16.532
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Nome #
A culture-independent PCR-based method for the detection of Lachancea thermotolerans in wine 787
Miglioramento della qualità dei vini mediante l’impiego di inoculi misti 758
Microbiologia della vite e del vino. Con e-book 426
Sub-Lethal Effects of Pesticides on the DNA of Soil Organisms as Early Ecotoxicological Biomarkers 269
Volatile organic compounds from Wickerhamomyces anomalus, Metschnikowia pulcherrima and Saccharomyces cerevisiae inhibit growth of decay causing fungi and control postharvest diseases of strawberries 256
Improvement of bioremediation performance for the degradation of petroleum hydrocarbons in contaminated sediments 253
Torulaspora delbrueckii in the brewing process: A new approach to enhance bioflavour and to reduce ethanol content 244
A laboratory study to evaluate the agronomic utilization of industrial lump sulphur by-product in alkaline soil 225
Craft Beer: New Frontiers in Brewing Science 219
Effect of inoculated azotobacteria and Phanerochaete chrysosporium on the composting of olive pomace: Microbial community dynamics and phenols evolution 212
Free and Immobilized Cells of Torulaspora delbrueckii and Lachancea thermotolerans in Sparkling Wine: Innovative Application in Secondary Bottle Fermentation 205
Volatile profile of reduced alcohol wines fermented with selected non-Saccharomyces yeasts under different aeration conditions 205
Alternative Ingredients for Feed and Food 193
Metschnikowia pulcherrima as biocontrol agent and wine aroma enhancer in combination with a native Saccharomyces cerevisiae 190
Brettanomyces spoilage in Albanian wines assessed by culture-dependent and culture-independent methods 187
BIODIVESITY AND BIOTECHNOLOGY OF WINE YEASTS 186
Assessment of non-conventional yeasts with potential probiotic for protein-fortified craft beer production 186
Analisi della validità dell’equazione di Genevois nella selezione di colture per vinificazione 185
Nonconventional yeasts in craft beer brewing 180
Fungicides degradation in an organic biomixture: impact on microbial diversity 177
Comparison between Metschnikowia pulcherrima and Torulaspora delbrueckii used in sequential wine fermentations with Saccharomyces cerevisiae 176
Potential Probiotic Yeasts Sourced from Natural Environmental and Spontaneous Processed Foods 176
Reduction of sulfur compounds through genetic improvement of native saccharomyces cerevisiae useful for organic and sulfite-free wine 174
Biocontrol of Non-Saccharomyces Yeasts in Vineyard against the Gray Mold Disease Agent Botrytis cinerea 174
Bioremediation of high organic load lagoon sediments: Compost addition and priming effects 171
Starmerella bombicola and saccharomyces cerevisiae in wine sequential fermentation in aeration condition: Evaluation of ethanol reduction and analytical profile 171
Antimicrobial activity of Metschnikowia pulcherrima on wine yeasts 167
Exploitation of Three Non-Conventional Yeast Species in the Brewing Process 165
A fast and simple method for wild yeast flora detection in winemaking 164
Application of PLFA and DGGE to characterize microbial modifications induced by pesticides in organic substrates 158
Improved Saccharomyces cerevisiae Strain in Pure and Sequential Fermentation with Torulaspora delbrueckii for the Production of Verdicchio Wine with Reduced Sulfites 157
Yeast interactions and molecular mechanisms in wine fermentation: A comprehensive review 157
The chances for using non-Saccharomyces wine yeasts for a sustainable winemaking 156
Conversion of raw glycerol to microbial lipids by new Metschnikowia and Yarrowia lipolytica strains 155
Evaluation of damage induced by Kwkt and Pikt zymocins against Brettanomyces/Dekkera spoilage yeast, as compared to sulphur dioxide 154
Controlled mixed fermentation at winery scale using Zygotorulaspora florentina and Saccharomyces cerevisiae 153
Yeast diversity in crop-growing environments in Cameroon 152
Yeast killer toxins: from ecological significance to application 152
Investigation of the dominant microbiota in ready-to-eat grasshoppers and mealworms and quantification of carbapenem resistance genes by qPCR 150
Torulaspora delbrueckii contribution in mixed brewing fermentations with different Saccharomyces cerevisiae strains 149
Purification and characterization of WA18, a new mycocin produced by wickerhamomyces anomalus active in wine against brettanomyces bruxellensis spoilage yeasts 148
Fermentation 147
Allestimento di starter con colture microbiche miste 146
Sequential Fermentation with Selected Immobilized Non-Saccharomyces Yeast for Reduction of Ethanol Content in Wine 146
Fermentazioni sequenziali mediante l'impiego di lieviti non-convenzionali per la riduzione del contenuto di etanolo nel vino 146
Non-conventional yeast species for lowering ethanol content of wines 145
Ethanol Reduction in Montepulciano Wine: Starmerella bombicola Sequential Fermentation at Pilot Scale Under Aeration Conditions 144
Effects of biostimulation and bioaugmentation on diesel removal and bacterial community 144
Effects of nutrient supplementation on fermentation kinetics, H2S evolution, and aroma profile in Verdicchio DOC wine production 144
Effect of synthetic and natural pesticides on the soil microbial biomass and on earthworm Eisenia foetida. 144
Beer between Tradition and Innovation 144
Occurrence and Persistence of Saccharomyces cerevisiae Population in Spontaneous Fermentation and the Relation with “Winery Effect” 144
Metschnikowia pulcherrima selected strain for ethanol reduction in wine: Influence of cell immobilization and aeration condition 143
Comparative Zymocidial Effect of Three Different Killer Toxins against Brettanomyces bruxellensis Spoilage Yeasts 142
Integrated biological approaches for olive mill wastewater treatment and agricultural exploitation 142
Pichia anomala and Kluyveromyces wickerhamii killer toxins as new tools against Dekkera/ Brettanomyces spoilage yeasts 141
Yeasts From Xerophilic Environments Reveal Antimicrobial Action Against Fruit Pathogenic Molds 141
Effect of Phanerochaete chrysosporium inoculation during maturation of co-composted agricultural wastes mixed with olive mill wastewater 140
Torulaspora delbrueckii for secondary fermentation in sparkling wine production 139
Ecological Distribution and Oenological Characterization of Native Saccharomyces cerevisiae in an Organic Winery 137
Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation: a strategy to enhance acidity and improve the overall quality of wine 137
Characterization of wild yeasts isolated from artisan dairies in the Marche region, Italy, for selection of promising functional starters 137
A biomixture consisting of pruning residues and straw as substrate for the rapid biodegradation of certain fungicides 136
Ecotoxicological effects of a synthetic and a natural insecticide on earthworms and soil bacterial community 136
Metschnikowia pulcherrima in Cold Clarification: Biocontrol Activity and Aroma Enhancement in Verdicchio Wine 135
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 135
Monitoring of bacterial community during a bioremediation process f contaminated soil. 135
Occurrence of Brettanomyces bruxellensis on Grape Berries and in Related Winemaking Cellar 135
Agro-ecosystem of honeybees as source for native probiotic yeasts 134
Biodegradazione di fungicidi in un biofiltro organico per la depurazione delle acque 134
Yeast diversity during tapping and fermentation of palm wine from Cameroon 133
Activity of different killer yeasts on strains of yeast species undesirable in the food industry 133
Yeast interactions in multi-starter wine fermentation 132
Functional potential of a new plant-based fermented beverage: Benefits through non-conventional probiotic yeasts and antioxidant properties 131
Potential spoilage non-Saccharomyces yeasts in mixed cultures with Saccharomyces cerevisiae 131
Zygotorulaspora florentina and Starmerella bacillaris in multistarter fermentation with Saccharomyces cerevisiae to reduce volatile acidity of high sugar musts 131
Non-Saccharomyces wine yeasts have a promising role in biotechnological approaches to winemaking 130
Fitness of Selected Indigenous Saccharomyces cerevisiae Strains for White Piceno DOC Wines Production 130
Biocontrol Using Torulaspora delbrueckii in Sequential Fermentation: New Insights into Low-Sulfite Verdicchio Wines 128
Antimicrobial properties of essential oil of Satureja montana L. on pathogenic and spoilage yeasts 128
Ex situ solid-phase bioremediation with compost addition from MSW: experimental test series at pilot-scale on diesel-contaminated soils. 128
Antimicrobial activity of the Satureja montana essential oil 128
Sequential fermentation using non-Saccharomyces yeasts for the reduction of alcohol content in wine 128
Monitoring of bacterial community during a bioremediation process of diesel-contaminated soil. 127
Exploitation of olive mill wastewater and selected Azotobacter chroococcum strains for composting of agricultural wastes. 126
Cell-recycle batch process of Scheffersomyces stipitis and Saccharomyces cerevisiae co-culture for second generation bioethanol production 126
New insights on the use of wine yeasts 126
Biorisanamento di terreni contaminati da idrocarburi con addizione di compost da RSU: esperienze di ricerca applicata. 125
Validation of a Standard Protocol to Assess the Fermentative and Chemical Properties of Saccharomyces cerevisiae Wine Strains 125
Kluyveromyces wickerhamii killer toxin: purification and activity towards Brettanomyces/Dekkera yeasts in grape must 124
Saccharomyces and Non-Saccharomyces Starter Yeasts 124
Effectiveness against strawberry postharvest decay of volatile organic compounds produced by biocontrol agents. 124
TpBGL2 codes for aTetrapisispora phaffii killer toxin active against wine spoilage yeasts 123
Biocontrol of postharvest brown rot of sweet cherries by Saccharomyces cerevisiae Disva 599, Metschnikowia pulcherrima Disva 267 and Wickerhamomyces anomalus Disva 2 strains 123
Evolution of Aromatic Profile of Torulaspora delbrueckii Mixed Fermentation at Microbrewery Plant 123
Soil Bacterial Community and Earthworms: Hand-in-Hand First Responders to Pesticides 123
Bioactive Properties of Fermented Beverages: Wine and Beer 122
I lieviti selezionati ed il loro impiego enologico. 122
Dominance and influence of selectedSaccharomyces cerevisiaestrains on the analytical profile of craft beer refermentation 122
I lIevItI non-convenzIonalI e le fermentazIonI mIste: una strategIa per mIglIorare e caratterIzzare I vInI 122
Totale 16.793
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Categoria #
all - tutte 125.435
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 125.435
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.063 0 0 0 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
2026/20272.308 480 458 541 829 0 0 0 0 0 0 0 0
Totale 29.353