IRIS
CIANI, Maurizio
 Distribuzione geografica
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Continente #
NA - Nord America 10.042
EU - Europa 5.548
AS - Asia 3.445
SA - Sud America 1.092
AF - Africa 178
OC - Oceania 18
Continente sconosciuto - Info sul continente non disponibili 13
Totale 20.336
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Nazione #
US - Stati Uniti d'America 9.885
SG - Singapore 1.220
IT - Italia 1.066
UA - Ucraina 883
BR - Brasile 860
CN - Cina 787
DE - Germania 633
RU - Federazione Russa 554
IE - Irlanda 533
SE - Svezia 512
HK - Hong Kong 379
FI - Finlandia 317
DK - Danimarca 306
VN - Vietnam 304
GB - Regno Unito 265
TR - Turchia 235
FR - Francia 195
KR - Corea 173
IN - India 103
CA - Canada 83
JP - Giappone 82
AR - Argentina 73
NL - Olanda 61
PL - Polonia 59
CI - Costa d'Avorio 52
MX - Messico 52
MA - Marocco 49
ES - Italia 44
EC - Ecuador 38
PE - Perù 36
ID - Indonesia 34
ZA - Sudafrica 32
BE - Belgio 31
BD - Bangladesh 26
CO - Colombia 25
CL - Cile 23
IQ - Iraq 21
GR - Grecia 13
UY - Uruguay 12
AT - Austria 11
PK - Pakistan 11
CH - Svizzera 10
EU - Europa 10
PY - Paraguay 10
TN - Tunisia 10
AU - Australia 9
NZ - Nuova Zelanda 9
SA - Arabia Saudita 9
VE - Venezuela 9
AL - Albania 8
EG - Egitto 8
PT - Portogallo 8
RO - Romania 8
AE - Emirati Arabi Uniti 7
IR - Iran 7
TW - Taiwan 7
UZ - Uzbekistan 7
HU - Ungheria 6
LT - Lituania 6
CZ - Repubblica Ceca 5
DO - Repubblica Dominicana 5
DZ - Algeria 5
KE - Kenya 5
NP - Nepal 5
AZ - Azerbaigian 4
BO - Bolivia 4
PA - Panama 4
PH - Filippine 4
RS - Serbia 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
HN - Honduras 2
NG - Nigeria 2
NI - Nicaragua 2
BH - Bahrain 1
BY - Bielorussia 1
CU - Cuba 1
CY - Cipro 1
GA - Gabon 1
GD - Grenada 1
GT - Guatemala 1
JO - Giordania 1
KW - Kuwait 1
LB - Libano 1
ME - Montenegro 1
MY - Malesia 1
Totale 20.331
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Città #
Chandler 1.052
Dallas 987
Ashburn 929
Jacksonville 918
Singapore 753
Fairfield 623
Dublin 526
Boardman 489
Hong Kong 377
Wilmington 357
Des Moines 292
Woodbridge 286
New York 284
Houston 277
Seattle 240
Lawrence 201
Princeton 201
Beijing 197
San Mateo 196
Ann Arbor 189
Munich 185
Cambridge 183
The Dalles 165
Los Angeles 156
Moscow 128
Helsinki 118
Hefei 113
Ho Chi Minh City 97
São Paulo 87
Centro 78
Milan 78
Ancona 74
Hanoi 73
San Diego 73
London 55
Abidjan 52
Marche 51
Chicago 49
Guangzhou 48
Buffalo 44
Rome 44
Pune 38
Turin 38
Tokyo 34
Turku 34
Redmond 33
Brussels 31
Montreal 31
Shanghai 31
Warsaw 28
Kraków 26
Rio de Janeiro 25
Chennai 24
Denver 24
Santa Clara 23
Washington 23
Wuhan 22
Poplar 21
Stockholm 21
Brooklyn 20
Haiphong 20
Norwalk 19
Belo Horizonte 18
Boston 18
Orem 18
Lima 17
Columbus 16
Florence 15
Ottawa 15
Ankara 14
Nuremberg 14
Amsterdam 13
Curitiba 13
Da Nang 13
Johannesburg 13
Phoenix 13
San Francisco 13
Tolentino 13
Arcevia 12
Atlanta 12
Biên Hòa 12
Frankfurt am Main 12
Guarulhos 12
Kilburn 12
Mumbai 12
Palermo 12
Perugia 12
Squinzano 12
Jakarta 11
Montevideo 11
Santiago 11
Tacna 11
Campinas 10
Jiaxing 10
Mexico City 10
Porto Alegre 10
Seoul 10
Campobasso 9
Joinville 9
Nanjing 9
Totale 12.368
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Nome #
Microbiologia della vite e del vino. Con e-book 277
Improvement of bioremediation performance for the degradation of petroleum hydrocarbons in contaminated sediments 224
Sub-Lethal Effects of Pesticides on the DNA of Soil Organisms as Early Ecotoxicological Biomarkers 206
Torulaspora delbrueckii in the brewing process: A new approach to enhance bioflavour and to reduce ethanol content 190
A laboratory study to evaluate the agronomic utilization of industrial lump sulphur by-product in alkaline soil 174
Effect of inoculated azotobacteria and Phanerochaete chrysosporium on the composting of olive pomace: Microbial community dynamics and phenols evolution 172
Craft Beer: New Frontiers in Brewing Science 161
Free and Immobilized Cells of Torulaspora delbrueckii and Lachancea thermotolerans in Sparkling Wine: Innovative Application in Secondary Bottle Fermentation 155
BIODIVESITY AND BIOTECHNOLOGY OF WINE YEASTS 153
Fungicides degradation in an organic biomixture: impact on microbial diversity 151
Analisi della validità dell’equazione di Genevois nella selezione di colture per vinificazione 151
Volatile organic compounds from Wickerhamomyces anomalus, Metschnikowia pulcherrima and Saccharomyces cerevisiae inhibit growth of decay causing fungi and control postharvest diseases of strawberries 151
Alternative Ingredients for Feed and Food 150
Nonconventional yeasts in craft beer brewing 142
Assessment of non-conventional yeasts with potential probiotic for protein-fortified craft beer production 141
Comparison between Metschnikowia pulcherrima and Torulaspora delbrueckii used in sequential wine fermentations with Saccharomyces cerevisiae 138
Exploitation of Three Non-Conventional Yeast Species in the Brewing Process 133
Conversion of raw glycerol to microbial lipids by new Metschnikowia and Yarrowia lipolytica strains 132
Application of PLFA and DGGE to characterize microbial modifications induced by pesticides in organic substrates 130
Bioremediation of high organic load lagoon sediments: Compost addition and priming effects 130
Antimicrobial activity of Metschnikowia pulcherrima on wine yeasts 130
Evaluation of damage induced by Kwkt and Pikt zymocins against Brettanomyces/Dekkera spoilage yeast, as compared to sulphur dioxide 129
Brettanomyces spoilage in Albanian wines assessed by culture-dependent and culture-independent methods 128
A fast and simple method for wild yeast flora detection in winemaking 127
Controlled mixed fermentation at winery scale using Zygotorulaspora florentina and Saccharomyces cerevisiae 127
Effect of synthetic and natural pesticides on the soil microbial biomass and on earthworm Eisenia foetida. 124
Effects of biostimulation and bioaugmentation on diesel removal and bacterial community 123
The chances for using non-Saccharomyces wine yeasts for a sustainable winemaking 119
Reduction of sulfur compounds through genetic improvement of native saccharomyces cerevisiae useful for organic and sulfite-free wine 119
Potential Probiotic Yeasts Sourced from Natural Environmental and Spontaneous Processed Foods 118
Beer between Tradition and Innovation 118
Improved Saccharomyces cerevisiae Strain in Pure and Sequential Fermentation with Torulaspora delbrueckii for the Production of Verdicchio Wine with Reduced Sulfites 117
Metschnikowia pulcherrima as biocontrol agent and wine aroma enhancer in combination with a native Saccharomyces cerevisiae 116
Fermentazioni sequenziali mediante l'impiego di lieviti non-convenzionali per la riduzione del contenuto di etanolo nel vino 116
Effects of nutrient supplementation on fermentation kinetics, H2S evolution, and aroma profile in Verdicchio DOC wine production 115
Biocontrol of Non-Saccharomyces Yeasts in Vineyard against the Gray Mold Disease Agent Botrytis cinerea 115
Effect of Phanerochaete chrysosporium inoculation during maturation of co-composted agricultural wastes mixed with olive mill wastewater 114
Integrated biological approaches for olive mill wastewater treatment and agricultural exploitation 114
Yeast killer toxins: from ecological significance to application 113
A biomixture consisting of pruning residues and straw as substrate for the rapid biodegradation of certain fungicides 112
Allestimento di starter con colture microbiche miste 111
Sequential Fermentation with Selected Immobilized Non-Saccharomyces Yeast for Reduction of Ethanol Content in Wine 111
Yeast interactions and molecular mechanisms in wine fermentation: A comprehensive review 110
Metschnikowia pulcherrima selected strain for ethanol reduction in wine: Influence of cell immobilization and aeration condition 108
Ex situ solid-phase bioremediation with compost addition from MSW: experimental test series at pilot-scale on diesel-contaminated soils. 107
Yeast diversity in crop-growing environments in Cameroon 107
Fermentation 107
Investigation of the dominant microbiota in ready-to-eat grasshoppers and mealworms and quantification of carbapenem resistance genes by qPCR 107
Purification and characterization of WA18, a new mycocin produced by wickerhamomyces anomalus active in wine against brettanomyces bruxellensis spoilage yeasts 107
Sequential fermentation using non-Saccharomyces yeasts for the reduction of alcohol content in wine 107
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 106
Torulaspora delbrueckii contribution in mixed brewing fermentations with different Saccharomyces cerevisiae strains 106
Starmerella bombicola and saccharomyces cerevisiae in wine sequential fermentation in aeration condition: Evaluation of ethanol reduction and analytical profile 106
Pichia anomala and Kluyveromyces wickerhamii killer toxins as new tools against Dekkera/ Brettanomyces spoilage yeasts 105
A culture-independent PCR-based method for the detection of Lachancea thermotolerans in wine 105
Yeasts From Xerophilic Environments Reveal Antimicrobial Action Against Fruit Pathogenic Molds 105
Monitoring of bacterial community during a bioremediation process of diesel-contaminated soil. 105
Kluyveromyces wickerhamii killer toxin: purification and activity towards Brettanomyces/Dekkera yeasts in grape must 104
Dominance and influence of selectedSaccharomyces cerevisiaestrains on the analytical profile of craft beer refermentation 104
Yeast interactions in multi-starter wine fermentation 104
Antimicrobial activity of the Satureja montana essential oil 104
Characterization of wild yeasts isolated from artisan dairies in the Marche region, Italy, for selection of promising functional starters 104
Potential spoilage non-Saccharomyces yeasts in mixed cultures with Saccharomyces cerevisiae 103
Non-conventional yeast species for lowering ethanol content of wines 103
Non-Saccharomyces wine yeasts have a promising role in biotechnological approaches to winemaking 101
I lieviti selezionati ed il loro impiego enologico. 101
Monitoring of bacterial community during a bioremediation process f contaminated soil. 101
Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation: a strategy to enhance acidity and improve the overall quality of wine 101
Biodegradazione di fungicidi in un biofiltro organico per la depurazione delle acque 101
Exploitation of olive mill wastewater and selected Azotobacter chroococcum strains for composting of agricultural wastes. 100
Occurrence of Brettanomyces bruxellensis on Grape Berries and in Related Winemaking Cellar 100
Torulaspora delbrueckii for secondary fermentation in sparkling wine production 100
Activity of different killer yeasts on strains of yeast species undesirable in the food industry 100
Screening of yeasts for growth on crude glycerol and optimization of biomass production 99
Volatile profile of reduced alcohol wines fermented with selected non-Saccharomyces yeasts under different aeration conditions 99
Comparative Zymocidial Effect of Three Different Killer Toxins against Brettanomyces bruxellensis Spoilage Yeasts 98
Antimicrobial properties of essential oil of Satureja montana L. on pathogenic and spoilage yeasts 98
Biocontrol of postharvest brown rot of sweet cherries by Saccharomyces cerevisiae Disva 599, Metschnikowia pulcherrima Disva 267 and Wickerhamomyces anomalus Disva 2 strains 98
Cell-recycle batch process of Scheffersomyces stipitis and Saccharomyces cerevisiae co-culture for second generation bioethanol production 98
Saccharomyces and Non-Saccharomyces Starter Yeasts 98
Evolution of Aromatic Profile of Torulaspora delbrueckii Mixed Fermentation at Microbrewery Plant 98
Œnological aptitude of some Saccharomyces cerevisiae cultures: fermentative and metabolic characters verified during grape juice fermentations 97
Yeast diversity during tapping and fermentation of palm wine from Cameroon 97
New insights on the use of wine yeasts 97
Fitness of Selected Indigenous Saccharomyces cerevisiae Strains for White Piceno DOC Wines Production 97
Effectiveness against strawberry postharvest decay of volatile organic compounds produced by biocontrol agents. 97
Ecological Distribution and Oenological Characterization of Native Saccharomyces cerevisiae in an Organic Winery 96
La termoresistenza del carattere killer nei lieviti: studio di un ceppo di Saccharomyces cerevisiae 96
TpBGL2 codes for aTetrapisispora phaffii killer toxin active against wine spoilage yeasts 96
Occurrence and Persistence of Saccharomyces cerevisiae Population in Spontaneous Fermentation and the Relation with “Winery Effect” 96
Brettanomyces 95
Ecotoxicological effects of a synthetic and a natural insecticide on earthworms and soil bacterial community 94
Biodiversity of yeast from vineyards and wineries: an invaluable treasure to be disclosed and preserved. 93
Survival of inoculated Saccharomyces cerevisiae strain on wine grapes during two vintages 93
Validation of a Standard Protocol to Assess the Fermentative and Chemical Properties of Saccharomyces cerevisiae Wine Strains 93
Potential use of killer character in fermented beverages 92
Inoculo di starter misti Saccharomyces cerevisiae/non-Saccharomyces per il miglioramento della qualità dei vini 92
Complessità aromatica, il ruolo dei non-Saccharomyces 92
Schizosaccharomyces japonicus: A Polysaccharide-Overproducing Yeast to Be Used in Winemaking 92
Biorisanamento di terreni contaminati da idrocarburi con addizione di compost da RSU: esperienze di ricerca applicata. 91
Totale 11.688
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Categoria #
all - tutte 99.678
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 99.678
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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
2025/20264.875 601 675 1.100 1.072 905 522 0 0 0 0 0 0
Totale 20.662