IRIS
COMITINI, Francesca
 Distribuzione geografica
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Continente #
NA - Nord America 8.502
EU - Europa 5.064
AS - Asia 3.680
SA - Sud America 844
AF - Africa 203
OC - Oceania 17
Continente sconosciuto - Info sul continente non disponibili 7
Totale 18.317
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Nazione #
US - Stati Uniti d'America 8.343
RU - Federazione Russa 1.374
SG - Singapore 1.103
IT - Italia 810
VN - Vietnam 784
CN - Cina 713
BR - Brasile 622
UA - Ucraina 556
SE - Svezia 434
DE - Germania 373
IE - Irlanda 358
HK - Hong Kong 300
FR - Francia 275
GB - Regno Unito 250
FI - Finlandia 207
DK - Danimarca 193
TR - Turchia 158
IN - India 126
KR - Corea 111
AR - Argentina 77
BD - Bangladesh 74
CA - Canada 73
JP - Giappone 59
MX - Messico 55
MA - Marocco 51
PL - Polonia 46
CI - Costa d'Avorio 45
NL - Olanda 45
IQ - Iraq 44
ZA - Sudafrica 39
ES - Italia 36
EC - Ecuador 33
ID - Indonesia 33
BE - Belgio 30
CO - Colombia 26
PK - Pakistan 25
CL - Cile 24
SA - Arabia Saudita 21
VE - Venezuela 20
PY - Paraguay 17
PH - Filippine 15
TN - Tunisia 15
GR - Grecia 14
UZ - Uzbekistan 13
AE - Emirati Arabi Uniti 11
AU - Australia 11
EG - Egitto 11
NP - Nepal 11
AT - Austria 10
AZ - Azerbaigian 10
PE - Perù 10
DZ - Algeria 9
KE - Kenya 9
TH - Thailandia 9
UY - Uruguay 9
AL - Albania 8
MY - Malesia 8
RO - Romania 8
BY - Bielorussia 7
LT - Lituania 7
CZ - Repubblica Ceca 6
DO - Repubblica Dominicana 6
EU - Europa 6
JM - Giamaica 6
LB - Libano 6
NZ - Nuova Zelanda 6
ET - Etiopia 5
IL - Israele 5
KZ - Kazakistan 5
TW - Taiwan 5
BO - Bolivia 4
CH - Svizzera 4
IR - Iran 4
PS - Palestinian Territory 4
CR - Costa Rica 3
GE - Georgia 3
GT - Guatemala 3
HU - Ungheria 3
JO - Giordania 3
NG - Nigeria 3
PT - Portogallo 3
SN - Senegal 3
TT - Trinidad e Tobago 3
AO - Angola 2
BA - Bosnia-Erzegovina 2
BF - Burkina Faso 2
BH - Bahrain 2
CM - Camerun 2
GH - Ghana 2
GY - Guiana 2
HN - Honduras 2
KG - Kirghizistan 2
KW - Kuwait 2
LV - Lettonia 2
NI - Nicaragua 2
OM - Oman 2
QA - Qatar 2
SV - El Salvador 2
SY - Repubblica araba siriana 2
BB - Barbados 1
Totale 18.300
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Città #
Ashburn 1.306
Chandler 793
Singapore 655
Dallas 614
Jacksonville 582
Fairfield 445
San Jose 387
Dublin 351
Boardman 320
Hong Kong 296
Ho Chi Minh City 251
Wilmington 242
Woodbridge 217
Houston 213
New York 207
Des Moines 199
Hanoi 185
Seattle 179
Beijing 171
Ann Arbor 152
Cambridge 149
Moscow 137
The Dalles 136
Los Angeles 134
Lauterbourg 132
Lawrence 132
Princeton 132
San Mateo 125
Munich 85
Council Bluffs 82
Hefei 77
Helsinki 75
Milan 74
São Paulo 69
Ancona 68
Centro 67
San Diego 55
Marche 49
Buffalo 48
Da Nang 48
Abidjan 44
Chicago 41
London 41
Haiphong 40
Orem 37
Pune 37
Shanghai 37
Guangzhou 36
Turku 31
Brussels 30
Rome 30
Montreal 29
Tokyo 27
Denver 26
Chennai 25
Santa Clara 25
Turin 25
Washington 25
Greater London 24
Warsaw 24
Wuhan 22
Stockholm 21
Brooklyn 20
Frankfurt am Main 19
Poplar 19
Redmond 19
Rio de Janeiro 19
Baghdad 18
Belo Horizonte 16
Amsterdam 15
Ankara 15
Columbus 15
Johannesburg 15
Boston 14
Norwalk 14
Wembley 14
Biên Hòa 13
Florence 13
Mexico City 13
Santiago 13
Arcevia 12
Kraków 12
Ottawa 12
Squinzano 12
Tashkent 12
Tolentino 12
Atlanta 11
Hải Dương 11
Miano 11
San Francisco 11
Curitiba 10
Manchester 10
Mumbai 10
Nuremberg 10
Phoenix 10
Salt Lake City 10
Brasília 9
Dhaka 9
Guarulhos 9
Jakarta 9
Totale 10.812
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Nome #
Miglioramento della qualità dei vini mediante l’impiego di inoculi misti 746
Sub-Lethal Effects of Pesticides on the DNA of Soil Organisms as Early Ecotoxicological Biomarkers 258
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
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
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
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
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
Yeast killer toxins: from ecological significance to application 144
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
Biorisanamento di suoli contaminati da prodotti petroliferi in bioreattore pilota utilizzando compost da R.S.U 128
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
Ecological Distribution and Oenological Characterization of Native Saccharomyces cerevisiae in an Organic Winery 121
Application of a respirometric technique to estimate microbial activity in 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
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
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
Physiological and molecular characterization of zymocins as antimicrobial agents in winemaking 115
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
Effectiveness against strawberry postharvest decay of volatile organic compounds produced by biocontrol agents. 113
Brettanomyces 112
Footprint of Nonconventional Yeasts and Their Contribution in Alcoholic Fermentations 110
Potential use of killer character in fermented beverages 109
Complessità aromatica, il ruolo dei non-Saccharomyces 109
Inoculo di starter misti Saccharomyces cerevisiae/non-Saccharomyces per il miglioramento della qualità dei vini 108
Epiphytic Yeasts and Bacteria as Candidate Biocontrol Agents of Green and Blue Molds of Citrus Fruits 108
Lentil Fortification and Non-Conventional Yeasts as Strategy to Enhance Functionality and Aroma Profile of Craft Beer 107
Exploitation of Yeasts with Probiotic Traits for Kefir Production: Effectiveness of the Microbial Consortium 107
Yeast interactions in inoculated wine fermentation 107
The zymocidial activity of tetrapisispora phaffii in the control of Hanseniaspora uvarum during the early stages of winemaking 106
Valutazione e caratterizzazione di composti antimicrobici prodotti da Saccharomyces cerevisiae e inibenti lo sviluppo di Oenococcus oeni 105
Genetic diversity and antimicrobial resistance profiles of Campylobacter coli and Campylobacter jejuni isolated from broiler chicken in farms and at time of slaughter in central Italy 105
Bioactive Properties of Fermented Beverages: Wine and Beer 104
Assessment of Spontaneous Fermentation and Non-Saccharomyces Sequential Fermentation in Verdicchio Wine at Winery Scale 104
Microbial evolution during degradation of fungicides in an organic biomixture 104
Soil Bacterial Community and Earthworms: Hand-in-Hand First Responders to Pesticides 104
Biocontrol and Probiotic Function of Non-Saccharomyces Yeasts: New Insights in Agri-Food Industry 103
Fermentative aptitude of non-Saccharomyces wine yeast for reduction in the ethanol content in wine 103
Yeast communities related to honeybees: occurrence and distribution in flowers, gut mycobiota, and bee products 102
Totale 13.845
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Categoria #
all - tutte 79.171
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 79.171
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/202171 0 0 0 0 0 0 0 0 0 0 0 71
2021/20221.130 72 282 26 43 15 47 42 70 76 72 111 274
2022/20232.189 187 238 153 196 158 404 8 156 524 11 93 61
2023/20241.293 221 27 77 167 191 261 50 65 27 39 19 149
2024/20252.482 283 219 101 58 90 66 219 86 583 178 286 313
2025/20267.673 474 439 671 731 702 466 1.158 755 1.206 627 211 233
Totale 18.578