IRIS
CIANI, Maurizio
 Distribuzione geografica
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Continente #
NA - Nord America 11.830
EU - Europa 8.003
AS - Asia 5.093
SA - Sud America 1.393
AF - Africa 264
OC - Oceania 23
Continente sconosciuto - Info sul continente non disponibili 14
Totale 26.620
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Nazione #
US - Stati Uniti d'America 11.613
RU - Federazione Russa 2.311
SG - Singapore 1.519
IT - Italia 1.309
VN - Vietnam 1.148
BR - Brasile 1.016
CN - Cina 912
UA - Ucraina 890
DE - Germania 663
IE - Irlanda 536
SE - Svezia 518
FR - Francia 419
HK - Hong Kong 409
FI - Finlandia 355
GB - Regno Unito 348
DK - Danimarca 307
TR - Turchia 251
KR - Corea 183
IN - India 163
AR - Argentina 121
CA - Canada 101
JP - Giappone 87
BD - Bangladesh 81
MX - Messico 75
NL - Olanda 73
PL - Polonia 68
MA - Marocco 66
EC - Ecuador 58
IQ - Iraq 57
CI - Costa d'Avorio 54
ES - Italia 49
ID - Indonesia 49
ZA - Sudafrica 48
CO - Colombia 43
PE - Perù 42
CL - Cile 39
BE - Belgio 33
PK - Pakistan 31
VE - Venezuela 28
SA - Arabia Saudita 26
PH - Filippine 25
UZ - Uzbekistan 22
PY - Paraguay 20
TN - Tunisia 20
GR - Grecia 19
EG - Egitto 16
UY - Uruguay 15
AT - Austria 14
AU - Australia 14
DZ - Algeria 14
KE - Kenya 13
NP - Nepal 13
AE - Emirati Arabi Uniti 12
AL - Albania 12
PT - Portogallo 11
TH - Thailandia 11
TW - Taiwan 11
AZ - Azerbaigian 10
CH - Svizzera 10
EU - Europa 10
MY - Malesia 10
NZ - Nuova Zelanda 9
BO - Bolivia 8
BY - Bielorussia 8
LB - Libano 8
LT - Lituania 8
RO - Romania 8
CZ - Repubblica Ceca 7
DO - Repubblica Dominicana 7
ET - Etiopia 7
IR - Iran 7
HU - Ungheria 6
JM - Giamaica 6
KZ - Kazakistan 6
PS - Palestinian Territory 6
CR - Costa Rica 5
IL - Israele 5
RS - Serbia 5
GH - Ghana 4
JO - Giordania 4
LV - Lettonia 4
NI - Nicaragua 4
OM - Oman 4
PA - Panama 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
GE - Georgia 3
GT - Guatemala 3
GY - Guiana 3
HN - Honduras 3
KW - Kuwait 3
MD - Moldavia 3
NG - Nigeria 3
BF - Burkina Faso 2
CM - Camerun 2
Totale 26.591
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Città #
Ashburn 1.640
Chandler 1.052
Dallas 994
Jacksonville 918
Singapore 908
Fairfield 623
San Jose 552
Dublin 528
Boardman 493
Hong Kong 397
Ho Chi Minh City 368
Wilmington 358
New York 299
Des Moines 292
Woodbridge 286
Houston 278
Hanoi 266
Seattle 241
The Dalles 240
Beijing 213
Cambridge 206
Lawrence 201
Princeton 201
Lauterbourg 198
Moscow 196
San Mateo 196
Ann Arbor 189
Munich 186
Los Angeles 170
Helsinki 156
Milan 146
Hefei 114
São Paulo 103
Ancona 78
Centro 78
Council Bluffs 74
San Diego 73
Da Nang 63
London 63
Buffalo 57
Abidjan 53
Chicago 53
Orem 52
Haiphong 51
Marche 51
Guangzhou 49
Rome 49
Pune 44
Shanghai 42
Turin 42
Santa Clara 38
Montreal 37
Tokyo 37
Chennai 36
Turku 34
Brussels 33
Redmond 33
Warsaw 33
Denver 29
Rio de Janeiro 28
Frankfurt am Main 27
Kraków 26
Stockholm 26
Biên Hòa 25
Washington 25
Greater London 24
Brooklyn 23
Santiago 23
Wuhan 22
Baghdad 21
Belo Horizonte 21
Poplar 21
Lima 19
Norwalk 19
Boston 18
Curitiba 18
Hải Dương 18
Tashkent 18
Columbus 17
Florence 17
Johannesburg 17
Mexico City 17
Phoenix 17
Quito 17
Miano 16
Nuremberg 16
Amsterdam 15
Ankara 15
Bologna 15
Ottawa 15
San Francisco 15
Can Tho 14
Thái Bình 14
Wembley 14
Guayaquil 13
Montevideo 13
Mumbai 13
Tolentino 13
Arcevia 12
Atlanta 12
Totale 15.239
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Nome #
A culture-independent PCR-based method for the detection of Lachancea thermotolerans in wine 774
Miglioramento della qualità dei vini mediante l’impiego di inoculi misti 746
Microbiologia della vite e del vino. Con e-book 358
Sub-Lethal Effects of Pesticides on the DNA of Soil Organisms as Early Ecotoxicological Biomarkers 258
Improvement of bioremediation performance for the degradation of petroleum hydrocarbons in contaminated sediments 249
Volatile organic compounds from Wickerhamomyces anomalus, Metschnikowia pulcherrima and Saccharomyces cerevisiae inhibit growth of decay causing fungi and control postharvest diseases of strawberries 249
Torulaspora delbrueckii in the brewing process: A new approach to enhance bioflavour and to reduce ethanol content 232
A laboratory study to evaluate the agronomic utilization of industrial lump sulphur by-product in alkaline soil 209
Effect of inoculated azotobacteria and Phanerochaete chrysosporium on the composting of olive pomace: Microbial community dynamics and phenols evolution 204
Craft Beer: New Frontiers in Brewing Science 197
Free and Immobilized Cells of Torulaspora delbrueckii and Lachancea thermotolerans in Sparkling Wine: Innovative Application in Secondary Bottle Fermentation 187
Alternative Ingredients for Feed and Food 180
Brettanomyces spoilage in Albanian wines assessed by culture-dependent and culture-independent methods 177
BIODIVESITY AND BIOTECHNOLOGY OF WINE YEASTS 176
Analisi della validità dell’equazione di Genevois nella selezione di colture per vinificazione 175
Assessment of non-conventional yeasts with potential probiotic for protein-fortified craft beer production 173
Metschnikowia pulcherrima as biocontrol agent and wine aroma enhancer in combination with a native Saccharomyces cerevisiae 172
Potential Probiotic Yeasts Sourced from Natural Environmental and Spontaneous Processed Foods 171
Fungicides degradation in an organic biomixture: impact on microbial diversity 169
Comparison between Metschnikowia pulcherrima and Torulaspora delbrueckii used in sequential wine fermentations with Saccharomyces cerevisiae 167
Volatile profile of reduced alcohol wines fermented with selected non-Saccharomyces yeasts under different aeration conditions 165
Nonconventional yeasts in craft beer brewing 164
Reduction of sulfur compounds through genetic improvement of native saccharomyces cerevisiae useful for organic and sulfite-free wine 163
Bioremediation of high organic load lagoon sediments: Compost addition and priming effects 162
Exploitation of Three Non-Conventional Yeast Species in the Brewing Process 162
Biocontrol of Non-Saccharomyces Yeasts in Vineyard against the Gray Mold Disease Agent Botrytis cinerea 161
A fast and simple method for wild yeast flora detection in winemaking 156
Antimicrobial activity of Metschnikowia pulcherrima on wine yeasts 154
Conversion of raw glycerol to microbial lipids by new Metschnikowia and Yarrowia lipolytica strains 149
Improved Saccharomyces cerevisiae Strain in Pure and Sequential Fermentation with Torulaspora delbrueckii for the Production of Verdicchio Wine with Reduced Sulfites 148
Starmerella bombicola and saccharomyces cerevisiae in wine sequential fermentation in aeration condition: Evaluation of ethanol reduction and analytical profile 148
Yeast interactions and molecular mechanisms in wine fermentation: A comprehensive review 148
Controlled mixed fermentation at winery scale using Zygotorulaspora florentina and Saccharomyces cerevisiae 147
Evaluation of damage induced by Kwkt and Pikt zymocins against Brettanomyces/Dekkera spoilage yeast, as compared to sulphur dioxide 147
Application of PLFA and DGGE to characterize microbial modifications induced by pesticides in organic substrates 146
Investigation of the dominant microbiota in ready-to-eat grasshoppers and mealworms and quantification of carbapenem resistance genes by qPCR 144
Yeast killer toxins: from ecological significance to application 144
The chances for using non-Saccharomyces wine yeasts for a sustainable winemaking 142
Effects of biostimulation and bioaugmentation on diesel removal and bacterial community 138
Effects of nutrient supplementation on fermentation kinetics, H2S evolution, and aroma profile in Verdicchio DOC wine production 138
Torulaspora delbrueckii contribution in mixed brewing fermentations with different Saccharomyces cerevisiae strains 138
Yeast diversity in crop-growing environments in Cameroon 137
Metschnikowia pulcherrima selected strain for ethanol reduction in wine: Influence of cell immobilization and aeration condition 137
Fermentation 135
Effect of synthetic and natural pesticides on the soil microbial biomass and on earthworm Eisenia foetida. 135
Effect of Phanerochaete chrysosporium inoculation during maturation of co-composted agricultural wastes mixed with olive mill wastewater 134
Integrated biological approaches for olive mill wastewater treatment and agricultural exploitation 134
Comparative Zymocidial Effect of Three Different Killer Toxins against Brettanomyces bruxellensis Spoilage Yeasts 133
Yeasts From Xerophilic Environments Reveal Antimicrobial Action Against Fruit Pathogenic Molds 133
Non-conventional yeast species for lowering ethanol content of wines 133
Beer between Tradition and Innovation 133
Purification and characterization of WA18, a new mycocin produced by wickerhamomyces anomalus active in wine against brettanomyces bruxellensis spoilage yeasts 133
Fermentazioni sequenziali mediante l'impiego di lieviti non-convenzionali per la riduzione del contenuto di etanolo nel vino 132
A biomixture consisting of pruning residues and straw as substrate for the rapid biodegradation of certain fungicides 131
Sequential Fermentation with Selected Immobilized Non-Saccharomyces Yeast for Reduction of Ethanol Content in Wine 131
Torulaspora delbrueckii for secondary fermentation in sparkling wine production 131
Occurrence and Persistence of Saccharomyces cerevisiae Population in Spontaneous Fermentation and the Relation with “Winery Effect” 131
Monitoring of bacterial community during a bioremediation process f contaminated soil. 129
Characterization of wild yeasts isolated from artisan dairies in the Marche region, Italy, for selection of promising functional starters 129
Potential spoilage non-Saccharomyces yeasts in mixed cultures with Saccharomyces cerevisiae 128
Allestimento di starter con colture microbiche miste 127
Pichia anomala and Kluyveromyces wickerhamii killer toxins as new tools against Dekkera/ Brettanomyces spoilage yeasts 125
Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation: a strategy to enhance acidity and improve the overall quality of wine 125
Biodegradazione di fungicidi in un biofiltro organico per la depurazione delle acque 125
Yeast interactions in multi-starter wine fermentation 125
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 124
Ethanol Reduction in Montepulciano Wine: Starmerella bombicola Sequential Fermentation at Pilot Scale Under Aeration Conditions 123
Occurrence of Brettanomyces bruxellensis on Grape Berries and in Related Winemaking Cellar 123
Antimicrobial activity of the Satureja montana essential oil 123
Ecological Distribution and Oenological Characterization of Native Saccharomyces cerevisiae in an Organic Winery 121
Ex situ solid-phase bioremediation with compost addition from MSW: experimental test series at pilot-scale on diesel-contaminated soils. 121
Cell-recycle batch process of Scheffersomyces stipitis and Saccharomyces cerevisiae co-culture for second generation bioethanol production 121
Sequential fermentation using non-Saccharomyces yeasts for the reduction of alcohol content in wine 121
Ecotoxicological effects of a synthetic and a natural insecticide on earthworms and soil bacterial community 121
Exploitation of olive mill wastewater and selected Azotobacter chroococcum strains for composting of agricultural wastes. 120
Fitness of Selected Indigenous Saccharomyces cerevisiae Strains for White Piceno DOC Wines Production 120
Monitoring of bacterial community during a bioremediation process of diesel-contaminated soil. 120
Validation of a Standard Protocol to Assess the Fermentative and Chemical Properties of Saccharomyces cerevisiae Wine Strains 120
Activity of different killer yeasts on strains of yeast species undesirable in the food industry 119
Agro-ecosystem of honeybees as source for native probiotic yeasts 118
Metschnikowia pulcherrima in Cold Clarification: Biocontrol Activity and Aroma Enhancement in Verdicchio Wine 118
Biocontrol Using Torulaspora delbrueckii in Sequential Fermentation: New Insights into Low-Sulfite Verdicchio Wines 118
Non-Saccharomyces wine yeasts have a promising role in biotechnological approaches to winemaking 118
Functional potential of a new plant-based fermented beverage: Benefits through non-conventional probiotic yeasts and antioxidant properties 117
Antimicrobial properties of essential oil of Satureja montana L. on pathogenic and spoilage yeasts 117
I lieviti selezionati ed il loro impiego enologico. 117
Dominance and influence of selectedSaccharomyces cerevisiaestrains on the analytical profile of craft beer refermentation 117
New insights on the use of wine yeasts 117
Kluyveromyces wickerhamii killer toxin: purification and activity towards Brettanomyces/Dekkera yeasts in grape must 116
TpBGL2 codes for aTetrapisispora phaffii killer toxin active against wine spoilage yeasts 116
Yeast diversity during tapping and fermentation of palm wine from Cameroon 116
Screening of yeasts for growth on crude glycerol and optimization of biomass production 116
Zygotorulaspora florentina and Starmerella bacillaris in multistarter fermentation with Saccharomyces cerevisiae to reduce volatile acidity of high sugar musts 116
Saccharomyces and Non-Saccharomyces Starter Yeasts 115
The Influence of Fungicide Treatments on Mycobiota of Grapes and Its Evolution during Fermentation Evaluated by Metagenomic and Culture-Dependent Methods 115
Biocontrol of postharvest brown rot of sweet cherries by Saccharomyces cerevisiae Disva 599, Metschnikowia pulcherrima Disva 267 and Wickerhamomyces anomalus Disva 2 strains 114
Evolution of Aromatic Profile of Torulaspora delbrueckii Mixed Fermentation at Microbrewery Plant 114
Œnological aptitude of some Saccharomyces cerevisiae cultures: fermentative and metabolic characters verified during grape juice fermentations 113
Effectiveness against strawberry postharvest decay of volatile organic compounds produced by biocontrol agents. 113
Brettanomyces 112
Totale 15.663
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Categoria #
all - tutte 114.316
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 114.316
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/202191 0 0 0 0 0 0 0 0 0 0 0 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
2025/202611.167 601 675 1.100 1.072 905 643 1.587 1.037 2.057 856 310 324
Totale 26.954