IRIS
CIANI, Maurizio
 Distribuzione geografica
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Continente #
NA - Nord America 11.434
EU - Europa 7.806
AS - Asia 4.968
SA - Sud America 1.390
AF - Africa 259
OC - Oceania 20
Continente sconosciuto - Info sul continente non disponibili 14
Totale 25.891
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Nazione #
US - Stati Uniti d'America 11.232
RU - Federazione Russa 2.311
SG - Singapore 1.465
IT - Italia 1.148
VN - Vietnam 1.147
BR - Brasile 1.015
UA - Ucraina 890
CN - Cina 868
DE - Germania 656
IE - Irlanda 536
SE - Svezia 518
FR - Francia 417
HK - Hong Kong 406
FI - Finlandia 355
GB - Regno Unito 348
DK - Danimarca 307
TR - Turchia 250
KR - Corea 181
IN - India 161
AR - Argentina 119
CA - Canada 94
JP - Giappone 87
MX - Messico 73
BD - Bangladesh 71
NL - Olanda 70
MA - Marocco 66
PL - Polonia 64
EC - Ecuador 58
IQ - Iraq 57
CI - Costa d'Avorio 54
ZA - Sudafrica 48
ID - Indonesia 46
ES - Italia 45
CO - Colombia 43
PE - Perù 42
CL - Cile 39
BE - Belgio 33
PK - Pakistan 31
VE - Venezuela 28
SA - Arabia Saudita 26
PH - Filippine 24
UZ - Uzbekistan 22
PY - Paraguay 20
TN - Tunisia 20
EG - Egitto 15
UY - Uruguay 15
AT - Austria 14
DZ - Algeria 14
GR - Grecia 14
KE - Kenya 13
AE - Emirati Arabi Uniti 12
AL - Albania 12
NP - Nepal 12
AU - Australia 11
TH - Thailandia 11
TW - Taiwan 11
AZ - Azerbaigian 10
CH - Svizzera 10
EU - Europa 10
NZ - Nuova Zelanda 9
BO - Bolivia 8
LB - Libano 8
LT - Lituania 8
MY - Malesia 8
PT - Portogallo 8
RO - Romania 8
CZ - Repubblica Ceca 7
DO - Repubblica Dominicana 7
IR - Iran 7
ET - Etiopia 6
HU - Ungheria 6
KZ - Kazakistan 6
PS - Palestinian Territory 6
CR - Costa Rica 5
IL - Israele 5
RS - Serbia 5
JM - Giamaica 4
JO - Giordania 4
LV - Lettonia 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
GH - Ghana 3
GY - Guiana 3
KW - Kuwait 3
MD - Moldavia 3
NG - Nigeria 3
NI - Nicaragua 3
BY - Bielorussia 2
CM - Camerun 2
GA - Gabon 2
GE - Georgia 2
GT - Guatemala 2
HN - Honduras 2
Totale 25.867
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Città #
Ashburn 1.519
Chandler 1.052
Dallas 991
Jacksonville 918
Singapore 904
Fairfield 623
Dublin 528
Boardman 490
San Jose 468
Hong Kong 395
Ho Chi Minh City 368
Wilmington 357
Des Moines 292
New York 292
Woodbridge 286
Houston 277
Hanoi 265
Seattle 241
The Dalles 237
Beijing 207
Cambridge 206
Lawrence 201
Princeton 201
Lauterbourg 198
Moscow 196
San Mateo 196
Ann Arbor 189
Munich 186
Los Angeles 164
Helsinki 156
Hefei 113
São Paulo 103
Milan 80
Ancona 78
Centro 78
San Diego 73
Council Bluffs 70
Da Nang 63
London 63
Abidjan 53
Chicago 53
Haiphong 51
Marche 51
Buffalo 49
Orem 49
Rome 49
Guangzhou 48
Pune 44
Shanghai 42
Turin 42
Tokyo 37
Chennai 36
Montreal 35
Turku 34
Brussels 33
Redmond 33
Santa Clara 33
Warsaw 30
Rio de Janeiro 28
Denver 27
Frankfurt am Main 27
Kraków 26
Stockholm 26
Biên Hòa 25
Greater London 24
Washington 24
Santiago 23
Brooklyn 22
Wuhan 22
Baghdad 21
Belo Horizonte 21
Poplar 21
Lima 19
Norwalk 19
Boston 18
Curitiba 18
Hải Dương 18
Tashkent 18
Florence 17
Johannesburg 17
Quito 17
Columbus 16
Nuremberg 16
Amsterdam 15
Ankara 15
Mexico City 15
Ottawa 15
Phoenix 15
San Francisco 15
Can Tho 14
Thái Bình 14
Wembley 14
Guayaquil 13
Montevideo 13
Mumbai 13
Tolentino 13
Arcevia 12
Atlanta 12
Campinas 12
Guarulhos 12
Totale 14.888
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Nome #
A culture-independent PCR-based method for the detection of Lachancea thermotolerans in wine 772
Miglioramento della qualità dei vini mediante l’impiego di inoculi misti 746
Microbiologia della vite e del vino. Con e-book 331
Sub-Lethal Effects of Pesticides on the DNA of Soil Organisms as Early Ecotoxicological Biomarkers 254
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 243
Torulaspora delbrueckii in the brewing process: A new approach to enhance bioflavour and to reduce ethanol content 222
A laboratory study to evaluate the agronomic utilization of industrial lump sulphur by-product in alkaline soil 205
Effect of inoculated azotobacteria and Phanerochaete chrysosporium on the composting of olive pomace: Microbial community dynamics and phenols evolution 197
Craft Beer: New Frontiers in Brewing Science 183
Free and Immobilized Cells of Torulaspora delbrueckii and Lachancea thermotolerans in Sparkling Wine: Innovative Application in Secondary Bottle Fermentation 179
Alternative Ingredients for Feed and Food 178
BIODIVESITY AND BIOTECHNOLOGY OF WINE YEASTS 176
Analisi della validità dell’equazione di Genevois nella selezione di colture per vinificazione 173
Assessment of non-conventional yeasts with potential probiotic for protein-fortified craft beer production 168
Fungicides degradation in an organic biomixture: impact on microbial diversity 165
Comparison between Metschnikowia pulcherrima and Torulaspora delbrueckii used in sequential wine fermentations with Saccharomyces cerevisiae 164
Nonconventional yeasts in craft beer brewing 163
Metschnikowia pulcherrima as biocontrol agent and wine aroma enhancer in combination with a native Saccharomyces cerevisiae 162
Bioremediation of high organic load lagoon sediments: Compost addition and priming effects 159
Reduction of sulfur compounds through genetic improvement of native saccharomyces cerevisiae useful for organic and sulfite-free wine 159
Exploitation of Three Non-Conventional Yeast Species in the Brewing Process 158
Brettanomyces spoilage in Albanian wines assessed by culture-dependent and culture-independent methods 156
Biocontrol of Non-Saccharomyces Yeasts in Vineyard against the Gray Mold Disease Agent Botrytis cinerea 155
A fast and simple method for wild yeast flora detection in winemaking 150
Antimicrobial activity of Metschnikowia pulcherrima on wine yeasts 149
Potential Probiotic Yeasts Sourced from Natural Environmental and Spontaneous Processed Foods 149
Evaluation of damage induced by Kwkt and Pikt zymocins against Brettanomyces/Dekkera spoilage yeast, as compared to sulphur dioxide 146
Conversion of raw glycerol to microbial lipids by new Metschnikowia and Yarrowia lipolytica strains 146
Improved Saccharomyces cerevisiae Strain in Pure and Sequential Fermentation with Torulaspora delbrueckii for the Production of Verdicchio Wine with Reduced Sulfites 146
Application of PLFA and DGGE to characterize microbial modifications induced by pesticides in organic substrates 145
Yeast interactions and molecular mechanisms in wine fermentation: A comprehensive review 145
Controlled mixed fermentation at winery scale using Zygotorulaspora florentina and Saccharomyces cerevisiae 143
Yeast killer toxins: from ecological significance to application 142
Volatile profile of reduced alcohol wines fermented with selected non-Saccharomyces yeasts under different aeration conditions 139
Starmerella bombicola and saccharomyces cerevisiae in wine sequential fermentation in aeration condition: Evaluation of ethanol reduction and analytical profile 137
Effects of biostimulation and bioaugmentation on diesel removal and bacterial community 136
Yeast diversity in crop-growing environments in Cameroon 135
The chances for using non-Saccharomyces wine yeasts for a sustainable winemaking 134
Effects of nutrient supplementation on fermentation kinetics, H2S evolution, and aroma profile in Verdicchio DOC wine production 133
Effect of synthetic and natural pesticides on the soil microbial biomass and on earthworm Eisenia foetida. 133
Fermentazioni sequenziali mediante l'impiego di lieviti non-convenzionali per la riduzione del contenuto di etanolo nel vino 132
Torulaspora delbrueckii contribution in mixed brewing fermentations with different Saccharomyces cerevisiae strains 132
Investigation of the dominant microbiota in ready-to-eat grasshoppers and mealworms and quantification of carbapenem resistance genes by qPCR 132
Metschnikowia pulcherrima selected strain for ethanol reduction in wine: Influence of cell immobilization and aeration condition 132
Integrated biological approaches for olive mill wastewater treatment and agricultural exploitation 132
Effect of Phanerochaete chrysosporium inoculation during maturation of co-composted agricultural wastes mixed with olive mill wastewater 131
Purification and characterization of WA18, a new mycocin produced by wickerhamomyces anomalus active in wine against brettanomyces bruxellensis spoilage yeasts 131
Comparative Zymocidial Effect of Three Different Killer Toxins against Brettanomyces bruxellensis Spoilage Yeasts 130
Fermentation 130
Beer between Tradition and Innovation 130
Sequential Fermentation with Selected Immobilized Non-Saccharomyces Yeast for Reduction of Ethanol Content in Wine 129
Non-conventional yeast species for lowering ethanol content of wines 129
Potential spoilage non-Saccharomyces yeasts in mixed cultures with Saccharomyces cerevisiae 128
A biomixture consisting of pruning residues and straw as substrate for the rapid biodegradation of certain fungicides 128
Yeasts From Xerophilic Environments Reveal Antimicrobial Action Against Fruit Pathogenic Molds 128
Monitoring of bacterial community during a bioremediation process f contaminated soil. 127
Allestimento di starter con colture microbiche miste 127
Torulaspora delbrueckii for secondary fermentation in sparkling wine production 126
Occurrence and Persistence of Saccharomyces cerevisiae Population in Spontaneous Fermentation and the Relation with “Winery Effect” 126
Characterization of wild yeasts isolated from artisan dairies in the Marche region, Italy, for selection of promising functional starters 125
Biodegradazione di fungicidi in un biofiltro organico per la depurazione delle acque 124
Pichia anomala and Kluyveromyces wickerhamii killer toxins as new tools against Dekkera/ Brettanomyces spoilage yeasts 123
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 123
Occurrence of Brettanomyces bruxellensis on Grape Berries and in Related Winemaking Cellar 122
Ex situ solid-phase bioremediation with compost addition from MSW: experimental test series at pilot-scale on diesel-contaminated soils. 121
Yeast interactions in multi-starter wine fermentation 121
Sequential fermentation using non-Saccharomyces yeasts for the reduction of alcohol content in wine 121
Ecological Distribution and Oenological Characterization of Native Saccharomyces cerevisiae in an Organic Winery 120
Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation: a strategy to enhance acidity and improve the overall quality of wine 120
Exploitation of olive mill wastewater and selected Azotobacter chroococcum strains for composting of agricultural wastes. 119
Antimicrobial activity of the Satureja montana essential oil 119
Cell-recycle batch process of Scheffersomyces stipitis and Saccharomyces cerevisiae co-culture for second generation bioethanol production 118
Agro-ecosystem of honeybees as source for native probiotic 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
Monitoring of bacterial community during a bioremediation process of diesel-contaminated soil. 117
Activity of different killer yeasts on strains of yeast species undesirable in the food industry 117
Validation of a Standard Protocol to Assess the Fermentative and Chemical Properties of Saccharomyces cerevisiae Wine Strains 117
Metschnikowia pulcherrima in Cold Clarification: Biocontrol Activity and Aroma Enhancement in Verdicchio Wine 116
Kluyveromyces wickerhamii killer toxin: purification and activity towards Brettanomyces/Dekkera yeasts in grape must 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
Fitness of Selected Indigenous Saccharomyces cerevisiae Strains for White Piceno DOC Wines Production 116
Ecotoxicological effects of a synthetic and a natural insecticide on earthworms and soil bacterial community 116
Biocontrol Using Torulaspora delbrueckii in Sequential Fermentation: New Insights into Low-Sulfite Verdicchio Wines 115
Saccharomyces and Non-Saccharomyces Starter Yeasts 115
New insights on the use of wine yeasts 114
Zygotorulaspora florentina and Starmerella bacillaris in multistarter fermentation with Saccharomyces cerevisiae to reduce volatile acidity of high sugar musts 114
Functional potential of a new plant-based fermented beverage: Benefits through non-conventional probiotic yeasts and antioxidant properties 113
Antimicrobial properties of essential oil of Satureja montana L. on pathogenic and spoilage yeasts 113
Non-Saccharomyces wine yeasts have a promising role in biotechnological approaches to winemaking 113
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
TpBGL2 codes for aTetrapisispora phaffii killer toxin active against wine spoilage yeasts 111
Brettanomyces 111
Biorisanamento di terreni contaminati da idrocarburi con addizione di compost da RSU: esperienze di ricerca applicata. 111
The Influence of Fungicide Treatments on Mycobiota of Grapes and Its Evolution during Fermentation Evaluated by Metagenomic and Culture-Dependent Methods 111
La termoresistenza del carattere killer nei lieviti: studio di un ceppo di Saccharomyces cerevisiae 109
Biocontrol of postharvest brown rot of sweet cherries by Saccharomyces cerevisiae Disva 599, Metschnikowia pulcherrima Disva 267 and Wickerhamomyces anomalus Disva 2 strains 109
Totale 15.244
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Categoria #
all - tutte 108.490
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 108.490
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021647 0 0 0 0 0 0 0 0 0 232 324 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
2025/202610.435 601 675 1.100 1.072 905 643 1.587 1.037 2.057 758 0 0
Totale 26.222