IRIS
CIANI, Maurizio
 Distribuzione geografica
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Continente #
NA - Nord America 7.587
EU - Europa 5.050
AS - Asia 1.783
SA - Sud America 350
AF - Africa 81
OC - Oceania 14
Continente sconosciuto - Info sul continente non disponibili 10
Totale 14.875
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Nazione #
US - Stati Uniti d'America 7.534
IT - Italia 933
UA - Ucraina 879
RU - Federazione Russa 541
DE - Germania 540
IE - Irlanda 533
SG - Singapore 496
SE - Svezia 492
CN - Cina 403
HK - Hong Kong 350
DK - Danimarca 305
FI - Finlandia 303
BR - Brasile 282
TR - Turchia 222
GB - Regno Unito 196
KR - Corea 166
FR - Francia 162
IN - India 57
JP - Giappone 49
MA - Marocco 45
NL - Olanda 44
CA - Canada 33
BE - Belgio 31
PE - Perù 31
PL - Polonia 30
CI - Costa d'Avorio 17
ES - Italia 13
MX - Messico 13
AT - Austria 10
EU - Europa 10
AU - Australia 9
CL - Cile 9
EC - Ecuador 9
PT - Portogallo 8
AR - Argentina 7
RO - Romania 7
IQ - Iraq 6
PK - Pakistan 6
CO - Colombia 5
CZ - Repubblica Ceca 5
HU - Ungheria 5
IR - Iran 5
NZ - Nuova Zelanda 5
PH - Filippine 4
ZA - Sudafrica 4
DZ - Algeria 3
ID - Indonesia 3
PA - Panama 3
TN - Tunisia 3
TW - Taiwan 3
VE - Venezuela 3
AE - Emirati Arabi Uniti 2
AL - Albania 2
BA - Bosnia-Erzegovina 2
BD - Bangladesh 2
CM - Camerun 2
EG - Egitto 2
ET - Etiopia 2
KZ - Kazakistan 2
LT - Lituania 2
RS - Serbia 2
UY - Uruguay 2
VN - Vietnam 2
AO - Angola 1
AZ - Azerbaigian 1
BO - Bolivia 1
BY - Bielorussia 1
CH - Svizzera 1
CY - Cipro 1
DO - Repubblica Dominicana 1
GH - Ghana 1
GR - Grecia 1
JM - Giamaica 1
MD - Moldavia 1
ME - Montenegro 1
NG - Nigeria 1
NI - Nicaragua 1
OM - Oman 1
PY - Paraguay 1
QA - Qatar 1
SV - El Salvador 1
TH - Thailandia 1
Totale 14.875
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Città #
Chandler 1.052
Jacksonville 918
Fairfield 623
Dublin 526
Boardman 488
Ashburn 419
Wilmington 352
Hong Kong 348
Des Moines 292
Woodbridge 286
Houston 262
Seattle 234
Singapore 233
New York 216
Lawrence 201
Princeton 201
San Mateo 196
Ann Arbor 189
Cambridge 183
Moscow 127
Helsinki 117
Munich 107
The Dalles 104
Centro 78
San Diego 73
Milan 69
Marche 51
Guangzhou 46
London 44
Beijing 41
Pune 38
Los Angeles 36
Redmond 33
Rome 32
Turin 32
Brussels 31
Shanghai 31
Ancona 28
Kraków 26
Washington 22
Wuhan 22
Turku 21
São Paulo 20
Norwalk 19
Abidjan 17
Dallas 16
Ottawa 15
Lima 13
Tolentino 13
Arcevia 12
Florence 12
Kilburn 12
Perugia 12
Squinzano 12
Tacna 11
Chicago 10
Jiaxing 10
Nuremberg 10
Campobasso 9
Nanjing 9
Palermo 9
San Giorgio A Cremano 9
Santiago 9
Wuxi 9
Auburn Hills 8
Belo Horizonte 8
Castelfidardo 8
Falls Church 8
Jinhua 8
Parma 8
Rio de Janeiro 8
Chiswick 7
Macerata 7
Naples 7
Shenzhen 7
Delhi 6
Espoo 6
Jesi 6
Napoli 6
Pescara 6
Porto Alegre 6
Prato 6
Redwood City 6
San Francisco 6
Sydney 6
Yiwu 6
Bari 5
Brooklyn 5
Cajamarca 5
Campinas 5
Curitiba 5
Fayetteville 5
Frankfurt am Main 5
Izmir 5
Quanzhou 5
Santa Clara 5
Southwark 5
St Petersburg 5
Torino 5
Trento 5
Totale 8.916
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Nome #
Microbiologia della vite e del vino. Con e-book 231
Improvement of bioremediation performance for the degradation of petroleum hydrocarbons in contaminated sediments 208
Sub-Lethal Effects of Pesticides on the DNA of Soil Organisms as Early Ecotoxicological Biomarkers 177
Torulaspora delbrueckii in the brewing process: A new approach to enhance bioflavour and to reduce ethanol content 158
Effect of inoculated azotobacteria and Phanerochaete chrysosporium on the composting of olive pomace: Microbial community dynamics and phenols evolution 136
BIODIVESITY AND BIOTECHNOLOGY OF WINE YEASTS 131
Volatile organic compounds from Wickerhamomyces anomalus, Metschnikowia pulcherrima and Saccharomyces cerevisiae inhibit growth of decay causing fungi and control postharvest diseases of strawberries 124
Fungicides degradation in an organic biomixture: impact on microbial diversity 122
A laboratory study to evaluate the agronomic utilization of industrial lump sulphur by-product in alkaline soil 116
Analisi della validità dell’equazione di Genevois nella selezione di colture per vinificazione 111
Reduction of sulfur compounds through genetic improvement of native saccharomyces cerevisiae useful for organic and sulfite-free wine 109
Exploitation of Three Non-Conventional Yeast Species in the Brewing Process 108
Alternative Ingredients for Feed and Food 108
Controlled mixed fermentation at winery scale using Zygotorulaspora florentina and Saccharomyces cerevisiae 106
Evaluation of damage induced by Kwkt and Pikt zymocins against Brettanomyces/Dekkera spoilage yeast, as compared to sulphur dioxide 99
Purification and characterization of WA18, a new mycocin produced by wickerhamomyces anomalus active in wine against brettanomyces bruxellensis spoilage yeasts 99
Bioremediation of high organic load lagoon sediments: Compost addition and priming effects 98
A fast and simple method for wild yeast flora detection in winemaking 96
Application of PLFA and DGGE to characterize microbial modifications induced by pesticides in organic substrates 95
Effects of biostimulation and bioaugmentation on diesel removal and bacterial community 95
Kluyveromyces wickerhamii killer toxin: purification and activity towards Brettanomyces/Dekkera yeasts in grape must 94
Metschnikowia pulcherrima selected strain for ethanol reduction in wine: Influence of cell immobilization and aeration condition 93
Potential Probiotic Yeasts Sourced from Natural Environmental and Spontaneous Processed Foods 93
Conversion of raw glycerol to microbial lipids by new Metschnikowia and Yarrowia lipolytica strains 92
Fermentazioni sequenziali mediante l'impiego di lieviti non-convenzionali per la riduzione del contenuto di etanolo nel vino 92
Non-Saccharomyces wine yeasts have a promising role in biotechnological approaches to winemaking 91
Effects of nutrient supplementation on fermentation kinetics, H2S evolution, and aroma profile in Verdicchio DOC wine production 91
Yeast diversity in crop-growing environments in Cameroon 90
Pichia anomala and Kluyveromyces wickerhamii killer toxins as new tools against Dekkera/ Brettanomyces spoilage yeasts 90
Effect of synthetic and natural pesticides on the soil microbial biomass and on earthworm Eisenia foetida. 90
Yeasts From Xerophilic Environments Reveal Antimicrobial Action Against Fruit Pathogenic Molds 89
Effect of Phanerochaete chrysosporium inoculation during maturation of co-composted agricultural wastes mixed with olive mill wastewater 89
Torulaspora delbrueckii for secondary fermentation in sparkling wine production 89
I lieviti selezionati ed il loro impiego enologico. 88
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 88
Investigation of the dominant microbiota in ready-to-eat grasshoppers and mealworms and quantification of carbapenem resistance genes by qPCR 88
Improved Saccharomyces cerevisiae Strain in Pure and Sequential Fermentation with Torulaspora delbrueckii for the Production of Verdicchio Wine with Reduced Sulfites 88
Assessment of non-conventional yeasts with potential probiotic for protein-fortified craft beer production 87
Yeast killer toxins: from ecological significance to application 87
Survival of inoculated Saccharomyces cerevisiae strain on wine grapes during two vintages 87
Œnological aptitude of some Saccharomyces cerevisiae cultures: fermentative and metabolic characters verified during grape juice fermentations 86
Sequential Fermentation with Selected Immobilized Non-Saccharomyces Yeast for Reduction of Ethanol Content in Wine 85
Sequential fermentation using non-Saccharomyces yeasts for the reduction of alcohol content in wine 85
Monitoring of bacterial community during a bioremediation process of diesel-contaminated soil. 84
Integrated biological approaches for olive mill wastewater treatment and agricultural exploitation 84
Potential spoilage non-Saccharomyces yeasts in mixed cultures with Saccharomyces cerevisiae 83
Antimicrobial activity of Metschnikowia pulcherrima on wine yeasts 83
Brettanomyces spoilage in Albanian wines assessed by culture-dependent and culture-independent methods 83
Volatile profile of reduced alcohol wines fermented with selected non-Saccharomyces yeasts under different aeration conditions 83
Beer between Tradition and Innovation 82
Yeast interactions in multi-starter wine fermentation 81
Cell-recycle batch process of Scheffersomyces stipitis and Saccharomyces cerevisiae co-culture for second generation bioethanol production 81
Torulaspora delbrueckii contribution in mixed brewing fermentations with different Saccharomyces cerevisiae strains 81
Dominance and influence of selectedSaccharomyces cerevisiaestrains on the analytical profile of craft beer refermentation 80
I lIevItI non-convenzIonalI e le fermentazIonI mIste: una strategIa per mIglIorare e caratterIzzare I vInI 80
Ex situ solid-phase bioremediation with compost addition from MSW:experimental tests series at pilot scale on diesel-contaminated soils. 78
Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation: a strategy to enhance acidity and improve the overall quality of wine 78
Inoculo di starter misti Saccharomyces cerevisiae/non-Saccharomyces per il miglioramento della qualità dei vini 78
Yeast diversity during tapping and fermentation of palm wine from Cameroon 78
Biocontrol of postharvest brown rot of sweet cherries by Saccharomyces cerevisiae Disva 599, Metschnikowia pulcherrima Disva 267 and Wickerhamomyces anomalus Disva 2 strains 78
Starmerella bombicola and saccharomyces cerevisiae in wine sequential fermentation in aeration condition: Evaluation of ethanol reduction and analytical profile 78
Biodiversity of yeast from vineyards and wineries: an invaluable treasure to be disclosed and preserved. 77
Yeast interactions and molecular mechanisms in wine fermentation: A comprehensive review 77
Innovative fermentation technologies in winemaking 76
Potential use of killer character in fermented beverages 76
Ex situ solid-phase bioremediation with compost addition from MSW: experimental test series at pilot-scale on diesel-contaminated soils. 76
La termoresistenza del carattere killer nei lieviti: studio di un ceppo di Saccharomyces cerevisiae 76
Validation of a Standard Protocol to Assess the Fermentative and Chemical Properties of Saccharomyces cerevisiae Wine Strains 76
Microbial evolution during degradation of fungicides in an organic biomixture 75
Schizosaccharomyces japonicus: A Polysaccharide-Overproducing Yeast to Be Used in Winemaking 75
Enological and genetic traits of Saccharomyces cerevisiae isolated from former and modern wineries 75
Presence of rhizobia in soils in Somalia 75
Fermentation 74
Fermentative aptitude of non-Saccharomyces wine yeast for reduction in the ethanol content in wine 74
Non-conventional yeast species for lowering ethanol content of wines 74
Influence of fungicide treatments on the occurrence of yeast flora associated with wine grapes 74
The Influence of Fungicide Treatments on Mycobiota of Grapes and Its Evolution during Fermentation Evaluated by Metagenomic and Culture-Dependent Methods 74
Effectiveness against strawberry postharvest decay of volatile organic compounds produced by biocontrol agents. 74
Monitoring of bacterial community during a bioremediation process f contaminated soil. 73
A biomixture consisting of pruning residues and straw as substrate for the rapid biodegradation of certain fungicides 73
Screening of yeasts for growth on crude glycerol and optimization of biomass production 73
Pilot Scale Fermentations of Sangiovese: An Overview on the Impact of Saccharomyces and Non-Saccharomyces Wine Yeasts 73
The zymocidial activity of tetrapisispora phaffii in the control of Hanseniaspora uvarum during the early stages of winemaking 72
Biotechnological exploitation of Tetrapisispora phaffii killer toxin: heterologous production in Komagataella phaffii (Pichia pastoris) 72
Saccharomyces and Non-Saccharomyces Starter Yeasts 72
Evolution of Aromatic Profile of Torulaspora delbrueckii Mixed Fermentation at Microbrewery Plant 72
MINISATELLITES IN SACCHAROMYCES CEREVISIAE GENES ENCODING CELL WALL PROTEINS: A NEW WAYS TOWARDS WINE STRAIN CHARACTERISATION 71
Contribution of winery-resident Saccharomyces cerevisiae strains to spontaneous grape must fermentation 71
Pichia anomala DBVPG 3003 secretes a ubiquitin-like protein that has antimicrobial activity 71
TpBGL2 codes for aTetrapisispora phaffii killer toxin active against wine spoilage yeasts 71
Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae 71
Influence of vintage and selected starter on Torulaspora delbrueckii/Saccharomyces cerevisiae sequential fermentation 71
Killer toxin of Kluyveromyces phaffii DBVPG 6076 as a biopreservative agent to control apiculate wine yeasts 71
Footprint of Nonconventional Yeasts and Their Contribution in Alcoholic Fermentations 71
Antimicrobial properties of essential oil of Satureja montana L. on pathogenic and spoilage yeasts 70
Dominanza di starter commerciali nel corso di fermentazioni inoculate: analisi di trentasei vinificazioni industriali 70
Ecological processes: Fermentation. 70
Exploitation of olive mill wastewater and selected Azotobacter chroococcum strains for composting of agricultural wastes. 70
A culture-independent PCR-based method for the detection of Lachancea thermotolerans in wine 70
Biodegradazione di fungicidi in un biofiltro organico per la depurazione delle acque 70
Totale 8.878
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Categoria #
all - tutte 82.524
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 82.524
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020264 0 0 0 0 0 0 0 0 0 0 14 250
2020/20212.624 145 263 360 28 251 204 323 132 271 232 324 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
2024/20253.017 350 303 169 86 131 133 295 159 864 315 212 0
Totale 15.173