IRIS
COMITINI, Francesca
 Distribuzione geografica
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Continente #
NA - Nord America 9.973
EU - Europa 5.243
AS - Asia 3.750
SA - Sud America 871
Continente sconosciuto - Info sul continente non disponibili 286
AF - Africa 212
OC - Oceania 18
Totale 20.353
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Nazione #
US - Stati Uniti d'America 9.702
RU - Federazione Russa 1.374
SG - Singapore 1.114
IT - Italia 949
VN - Vietnam 786
CN - Cina 738
BR - Brasile 637
UA - Ucraina 556
SE - Svezia 437
DE - Germania 378
IE - Irlanda 359
HK - Hong Kong 302
FR - Francia 278
GB - Regno Unito 256
FI - Finlandia 207
DK - Danimarca 193
TR - Turchia 159
IN - India 128
KR - Corea 112
CA - Canada 110
BD - Bangladesh 82
AR - Argentina 79
JP - Giappone 60
MX - Messico 59
MA - Marocco 51
NL - Olanda 50
PL - Polonia 47
CI - Costa d'Avorio 45
IQ - Iraq 44
ZA - Sudafrica 40
ES - Italia 38
ID - Indonesia 38
BE - Belgio 34
EC - Ecuador 33
CO - Colombia 30
CL - Cile 25
PK - Pakistan 25
SA - Arabia Saudita 21
VE - Venezuela 20
AE - Emirati Arabi Uniti 19
PY - Paraguay 18
CR - Costa Rica 16
PH - Filippine 15
TN - Tunisia 15
EG - Egitto 14
GR - Grecia 14
JM - Giamaica 13
PE - Perù 13
UZ - Uzbekistan 13
AU - Australia 12
AZ - Azerbaigian 11
GT - Guatemala 11
NP - Nepal 11
AT - Austria 10
SV - El Salvador 10
DZ - Algeria 9
KE - Kenya 9
LT - Lituania 9
MY - Malesia 9
NI - Nicaragua 9
TH - Thailandia 9
UY - Uruguay 9
AL - Albania 8
GP - Guadalupe 8
RO - Romania 8
BY - Bielorussia 7
HN - Honduras 7
PR - Porto Rico 7
CW - ???statistics.table.value.countryCode.CW??? 6
CZ - Repubblica Ceca 6
DO - Repubblica Dominicana 6
ET - Etiopia 6
EU - Europa 6
LB - Libano 6
NZ - Nuova Zelanda 6
PT - Portogallo 6
TT - Trinidad e Tobago 6
BO - Bolivia 5
IL - Israele 5
KZ - Kazakistan 5
TW - Taiwan 5
CH - Svizzera 4
GE - Georgia 4
IR - Iran 4
PS - Palestinian Territory 4
BF - Burkina Faso 3
HU - Ungheria 3
JO - Giordania 3
MK - Macedonia 3
NG - Nigeria 3
SC - Seychelles 3
SN - Senegal 3
AO - Angola 2
BA - Bosnia-Erzegovina 2
BB - Barbados 2
BH - Bahrain 2
CM - Camerun 2
GH - Ghana 2
GY - Guiana 2
KG - Kirghizistan 2
Totale 20.046
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Città #
Ashburn 1.523
Chandler 793
Singapore 658
Dallas 626
Jacksonville 582
San Jose 466
Council Bluffs 458
Fairfield 446
Dublin 351
Boardman 331
Hong Kong 298
Ho Chi Minh City 251
Wilmington 242
New York 230
Woodbridge 217
Houston 215
Des Moines 199
Hanoi 185
Seattle 182
Beijing 181
Ann Arbor 152
Cambridge 149
Los Angeles 144
Princeton 138
Moscow 137
The Dalles 137
Lauterbourg 132
Lawrence 132
San Mateo 125
Milan 88
Munich 85
Hefei 77
Helsinki 75
São Paulo 74
Ancona 70
Centro 67
Phoenix 55
San Diego 55
Buffalo 50
Da Nang 50
Marche 49
Chicago 47
Santa Clara 46
Abidjan 44
London 41
Rome 41
Haiphong 40
Shanghai 40
Orem 37
Pune 37
Guangzhou 36
Montreal 34
Brussels 31
Turku 31
Denver 29
Tokyo 28
Turin 27
Chennai 25
Warsaw 25
Washington 25
Brooklyn 24
Greater London 24
Wuhan 22
Atlanta 21
Stockholm 21
Frankfurt am Main 20
Poplar 19
Redmond 19
Rio de Janeiro 19
Baghdad 18
Florence 18
Belo Horizonte 17
Boston 16
Chelsea 16
Amsterdam 15
Ankara 15
Columbus 15
Johannesburg 15
Norwalk 14
Ottawa 14
San José 14
Santiago 14
Wembley 14
Biên Hòa 13
Mexico City 13
San Francisco 13
Arcevia 12
Kraków 12
Miano 12
North Bergen 12
Salt Lake City 12
Squinzano 12
Tashkent 12
Tolentino 12
Hải Dương 11
Naples 11
Nuremberg 11
Curitiba 10
Manchester 10
Mumbai 10
Totale 11.741
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Nome #
Miglioramento della qualità dei vini mediante l’impiego di inoculi misti 760
Sub-Lethal Effects of Pesticides on the DNA of Soil Organisms as Early Ecotoxicological Biomarkers 270
Volatile organic compounds from Wickerhamomyces anomalus, Metschnikowia pulcherrima and Saccharomyces cerevisiae inhibit growth of decay causing fungi and control postharvest diseases of strawberries 256
Torulaspora delbrueckii in the brewing process: A new approach to enhance bioflavour and to reduce ethanol content 244
Volatile profile of reduced alcohol wines fermented with selected non-Saccharomyces yeasts under different aeration conditions 206
Free and Immobilized Cells of Torulaspora delbrueckii and Lachancea thermotolerans in Sparkling Wine: Innovative Application in Secondary Bottle Fermentation 205
Alternative Ingredients for Feed and Food 193
Metschnikowia pulcherrima as biocontrol agent and wine aroma enhancer in combination with a native Saccharomyces cerevisiae 190
Assessment of non-conventional yeasts with potential probiotic for protein-fortified craft beer production 186
Nonconventional yeasts in craft beer brewing 180
Fungicides degradation in an organic biomixture: impact on microbial diversity 178
Potential Probiotic Yeasts Sourced from Natural Environmental and Spontaneous Processed Foods 177
Reduction of sulfur compounds through genetic improvement of native saccharomyces cerevisiae useful for organic and sulfite-free wine 174
Biocontrol of Non-Saccharomyces Yeasts in Vineyard against the Gray Mold Disease Agent Botrytis cinerea 174
Starmerella bombicola and saccharomyces cerevisiae in wine sequential fermentation in aeration condition: Evaluation of ethanol reduction and analytical profile 172
Antimicrobial activity of Metschnikowia pulcherrima on wine yeasts 167
Exploitation of Three Non-Conventional Yeast Species in the Brewing Process 165
A fast and simple method for wild yeast flora detection in winemaking 164
Application of PLFA and DGGE to characterize microbial modifications induced by pesticides in organic substrates 159
Yeast interactions and molecular mechanisms in wine fermentation: A comprehensive review 158
Improved Saccharomyces cerevisiae Strain in Pure and Sequential Fermentation with Torulaspora delbrueckii for the Production of Verdicchio Wine with Reduced Sulfites 157
Conversion of raw glycerol to microbial lipids by new Metschnikowia and Yarrowia lipolytica strains 155
Yeast diversity in crop-growing environments in Cameroon 154
Controlled mixed fermentation at winery scale using Zygotorulaspora florentina and Saccharomyces cerevisiae 154
Evaluation of damage induced by Kwkt and Pikt zymocins against Brettanomyces/Dekkera spoilage yeast, as compared to sulphur dioxide 154
Yeast killer toxins: from ecological significance to application 152
Purification and characterization of WA18, a new mycocin produced by wickerhamomyces anomalus active in wine against brettanomyces bruxellensis spoilage yeasts 151
Torulaspora delbrueckii contribution in mixed brewing fermentations with different Saccharomyces cerevisiae strains 149
Fermentation 147
Sequential Fermentation with Selected Immobilized Non-Saccharomyces Yeast for Reduction of Ethanol Content in Wine 147
Effects of biostimulation and bioaugmentation on diesel removal and bacterial community 146
Non-conventional yeast species for lowering ethanol content of wines 146
Fermentazioni sequenziali mediante l'impiego di lieviti non-convenzionali per la riduzione del contenuto di etanolo nel vino 146
Effects of nutrient supplementation on fermentation kinetics, H2S evolution, and aroma profile in Verdicchio DOC wine production 145
Ethanol Reduction in Montepulciano Wine: Starmerella bombicola Sequential Fermentation at Pilot Scale Under Aeration Conditions 144
Effect of synthetic and natural pesticides on the soil microbial biomass and on earthworm Eisenia foetida. 144
Beer between Tradition and Innovation 144
Occurrence and Persistence of Saccharomyces cerevisiae Population in Spontaneous Fermentation and the Relation with “Winery Effect” 144
Metschnikowia pulcherrima selected strain for ethanol reduction in wine: Influence of cell immobilization and aeration condition 143
Integrated biological approaches for olive mill wastewater treatment and agricultural exploitation 143
Comparative Zymocidial Effect of Three Different Killer Toxins against Brettanomyces bruxellensis Spoilage Yeasts 142
Effect of Phanerochaete chrysosporium inoculation during maturation of co-composted agricultural wastes mixed with olive mill wastewater 142
Pichia anomala and Kluyveromyces wickerhamii killer toxins as new tools against Dekkera/ Brettanomyces spoilage yeasts 141
Yeasts From Xerophilic Environments Reveal Antimicrobial Action Against Fruit Pathogenic Molds 141
Ecological Distribution and Oenological Characterization of Native Saccharomyces cerevisiae in an Organic Winery 139
Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation: a strategy to enhance acidity and improve the overall quality of wine 139
Torulaspora delbrueckii for secondary fermentation in sparkling wine production 139
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 137
Monitoring of bacterial community during a bioremediation process f contaminated soil. 137
A biomixture consisting of pruning residues and straw as substrate for the rapid biodegradation of certain fungicides 137
Characterization of wild yeasts isolated from artisan dairies in the Marche region, Italy, for selection of promising functional starters 137
Ecotoxicological effects of a synthetic and a natural insecticide on earthworms and soil bacterial community 137
Metschnikowia pulcherrima in Cold Clarification: Biocontrol Activity and Aroma Enhancement in Verdicchio Wine 135
Biorisanamento di suoli contaminati da prodotti petroliferi in bioreattore pilota utilizzando compost da R.S.U 135
Occurrence of Brettanomyces bruxellensis on Grape Berries and in Related Winemaking Cellar 135
Agro-ecosystem of honeybees as source for native probiotic yeasts 134
Yeast diversity during tapping and fermentation of palm wine from Cameroon 134
Biodegradazione di fungicidi in un biofiltro organico per la depurazione delle acque 134
Potential spoilage non-Saccharomyces yeasts in mixed cultures with Saccharomyces cerevisiae 132
Yeast interactions in multi-starter wine fermentation 132
Functional potential of a new plant-based fermented beverage: Benefits through non-conventional probiotic yeasts and antioxidant properties 131
Non-Saccharomyces wine yeasts have a promising role in biotechnological approaches to winemaking 131
Application of a respirometric technique to estimate microbial activity in contaminated soils 131
Physiological and molecular characterization of zymocins as antimicrobial agents in winemaking 130
Fitness of Selected Indigenous Saccharomyces cerevisiae Strains for White Piceno DOC Wines Production 130
Monitoring of bacterial community during a bioremediation process of diesel-contaminated soil. 129
Biocontrol Using Torulaspora delbrueckii in Sequential Fermentation: New Insights into Low-Sulfite Verdicchio Wines 128
Sequential fermentation using non-Saccharomyces yeasts for the reduction of alcohol content in wine 128
Exploitation of olive mill wastewater and selected Azotobacter chroococcum strains for composting of agricultural wastes. 127
New insights on the use of wine yeasts 127
Epiphytic Yeasts and Bacteria as Candidate Biocontrol Agents of Green and Blue Molds of Citrus Fruits 127
Cell-recycle batch process of Scheffersomyces stipitis and Saccharomyces cerevisiae co-culture for second generation bioethanol production 126
Saccharomyces and Non-Saccharomyces Starter Yeasts 125
Effectiveness against strawberry postharvest decay of volatile organic compounds produced by biocontrol agents. 125
Validation of a Standard Protocol to Assess the Fermentative and Chemical Properties of Saccharomyces cerevisiae Wine Strains 125
Bioactive Properties of Fermented Beverages: Wine and Beer 124
Kluyveromyces wickerhamii killer toxin: purification and activity towards Brettanomyces/Dekkera yeasts in grape must 124
Soil Bacterial Community and Earthworms: Hand-in-Hand First Responders to Pesticides 124
TpBGL2 codes for aTetrapisispora phaffii killer toxin active against wine spoilage yeasts 123
Biocontrol of postharvest brown rot of sweet cherries by Saccharomyces cerevisiae Disva 599, Metschnikowia pulcherrima Disva 267 and Wickerhamomyces anomalus Disva 2 strains 123
Evolution of Aromatic Profile of Torulaspora delbrueckii Mixed Fermentation at Microbrewery Plant 123
Dominance and influence of selectedSaccharomyces cerevisiaestrains on the analytical profile of craft beer refermentation 122
Screening of yeasts for growth on crude glycerol and optimization of biomass production 122
Yeast interactions in inoculated wine fermentation 121
Yeast communities related to honeybees: occurrence and distribution in flowers, gut mycobiota, and bee products 120
Complessità aromatica, il ruolo dei non-Saccharomyces 120
Brettanomyces 118
Inoculo di starter misti Saccharomyces cerevisiae/non-Saccharomyces per il miglioramento della qualità dei vini 118
The Influence of Fungicide Treatments on Mycobiota of Grapes and Its Evolution during Fermentation Evaluated by Metagenomic and Culture-Dependent Methods 118
Lentil Fortification and Non-Conventional Yeasts as Strategy to Enhance Functionality and Aroma Profile of Craft Beer 117
Exploitation of Yeasts with Probiotic Traits for Kefir Production: Effectiveness of the Microbial Consortium 117
Potential use of killer character in fermented beverages 117
Biocontrol and Probiotic Function of Non-Saccharomyces Yeasts: New Insights in Agri-Food Industry 115
Valutazione e caratterizzazione di composti antimicrobici prodotti da Saccharomyces cerevisiae e inibenti lo sviluppo di Oenococcus oeni 115
Fermentative aptitude of non-Saccharomyces wine yeast for reduction in the ethanol content in wine 114
Footprint of Nonconventional Yeasts and Their Contribution in Alcoholic Fermentations 114
Enological and genetic traits of Saccharomyces cerevisiae isolated from former and modern wineries 113
Survival of inoculated Saccharomyces cerevisiae strain on wine grapes during two vintages 113
Assessment of Spontaneous Fermentation and Non-Saccharomyces Sequential Fermentation in Verdicchio Wine at Winery Scale 112
Ecological processes: Fermentation. 112
Totale 14.961
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Categoria #
all - tutte 87.559
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 87.559
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022750 0 0 0 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
2025/20267.752 474 439 671 731 702 466 1.158 755 1.206 627 211 312
2026/20271.696 358 319 366 653 0 0 0 0 0 0 0 0
Totale 20.353