IRIS
COMITINI, Francesca
 Distribuzione geografica
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Continente #
NA - Nord America 7.086
EU - Europa 3.601
AS - Asia 2.400
SA - Sud America 609
AF - Africa 132
OC - Oceania 13
Continente sconosciuto - Info sul continente non disponibili 7
Totale 13.848
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Nazione #
US - Stati Uniti d'America 6.983
SG - Singapore 850
IT - Italia 668
CN - Cina 602
UA - Ucraina 553
BR - Brasile 495
SE - Svezia 426
RU - Federazione Russa 401
IE - Irlanda 356
DE - Germania 355
HK - Hong Kong 287
DK - Danimarca 193
FI - Finlandia 180
VN - Vietnam 173
GB - Regno Unito 169
TR - Turchia 143
FR - Francia 125
KR - Corea 106
IN - India 75
CA - Canada 55
JP - Giappone 53
CI - Costa d'Avorio 42
MA - Marocco 42
AR - Argentina 40
NL - Olanda 35
PL - Polonia 35
MX - Messico 34
ES - Italia 29
BE - Belgio 28
BD - Bangladesh 23
EC - Ecuador 23
ID - Indonesia 21
ZA - Sudafrica 21
CO - Colombia 12
CL - Cile 11
IQ - Iraq 11
AT - Austria 9
GR - Grecia 9
PK - Pakistan 8
PY - Paraguay 8
RO - Romania 8
SA - Arabia Saudita 8
AU - Australia 7
UY - Uruguay 7
AE - Emirati Arabi Uniti 6
EU - Europa 6
NZ - Nuova Zelanda 6
TN - Tunisia 6
VE - Venezuela 6
EG - Egitto 5
LT - Lituania 5
AL - Albania 4
CZ - Repubblica Ceca 4
DO - Repubblica Dominicana 4
IR - Iran 4
KE - Kenya 4
PE - Perù 4
PH - Filippine 4
AZ - Azerbaigian 3
IL - Israele 3
JM - Giamaica 3
NP - Nepal 3
TH - Thailandia 3
TW - Taiwan 3
UZ - Uzbekistan 3
BO - Bolivia 2
CM - Camerun 2
DZ - Algeria 2
ET - Etiopia 2
HU - Ungheria 2
KZ - Kazakistan 2
NG - Nigeria 2
PT - Portogallo 2
AO - Angola 1
BA - Bosnia-Erzegovina 1
BH - Bahrain 1
CH - Svizzera 1
CR - Costa Rica 1
CY - Cipro 1
GD - Grenada 1
GH - Ghana 1
GT - Guatemala 1
GY - Guiana 1
HN - Honduras 1
JO - Giordania 1
LV - Lettonia 1
MD - Moldavia 1
ME - Montenegro 1
MY - Malesia 1
NI - Nicaragua 1
OM - Oman 1
PA - Panama 1
QA - Qatar 1
SN - Senegal 1
SV - El Salvador 1
TZ - Tanzania 1
XK - ???statistics.table.value.countryCode.XK??? 1
Totale 13.848
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Città #
Chandler 793
Ashburn 740
Dallas 610
Jacksonville 582
Singapore 518
Fairfield 445
Dublin 349
Boardman 316
Hong Kong 286
Wilmington 242
Woodbridge 217
Houston 210
Des Moines 199
New York 181
Seattle 179
Beijing 156
Ann Arbor 152
Lawrence 132
Princeton 132
Cambridge 126
San Mateo 125
Los Angeles 119
Moscow 84
Munich 84
The Dalles 79
Hefei 77
Centro 67
Ancona 64
Ho Chi Minh City 58
San Diego 55
São Paulo 52
Marche 49
Helsinki 48
Abidjan 42
Hanoi 42
Buffalo 39
Chicago 39
Guangzhou 35
London 35
Milan 31
Pune 31
Turku 31
Brussels 28
Shanghai 26
Rome 24
Tokyo 23
Washington 23
Wuhan 22
Denver 21
Montreal 21
Turin 21
Redmond 19
Warsaw 18
Brooklyn 17
Chennai 16
Poplar 16
Santa Clara 16
Rio de Janeiro 15
Ankara 14
Columbus 14
Norwalk 14
Stockholm 14
Amsterdam 13
Belo Horizonte 13
Florence 13
Arcevia 12
Boston 12
Council Bluffs 12
Haiphong 12
Kraków 12
Ottawa 12
Squinzano 12
Tolentino 12
Johannesburg 11
Orem 11
Atlanta 10
Mumbai 10
Frankfurt am Main 9
Guarulhos 9
Jakarta 9
Nuremberg 9
Perugia 9
San Francisco 9
Biên Hòa 8
Badajoz 7
Brasília 7
Manchester 7
Nanjing 7
Porto Alegre 7
Querétaro 7
Salt Lake City 7
Sydney 7
Castelfidardo 6
Curitiba 6
Jesi 6
Jiaxing 6
Kilburn 6
Mexico City 6
Montevideo 6
Nancy 6
Totale 8.576
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Nome #
Sub-Lethal Effects of Pesticides on the DNA of Soil Organisms as Early Ecotoxicological Biomarkers 202
Torulaspora delbrueckii in the brewing process: A new approach to enhance bioflavour and to reduce ethanol content 189
Free and Immobilized Cells of Torulaspora delbrueckii and Lachancea thermotolerans in Sparkling Wine: Innovative Application in Secondary Bottle Fermentation 153
Fungicides degradation in an organic biomixture: impact on microbial diversity 150
Alternative Ingredients for Feed and Food 148
Volatile organic compounds from Wickerhamomyces anomalus, Metschnikowia pulcherrima and Saccharomyces cerevisiae inhibit growth of decay causing fungi and control postharvest diseases of strawberries 147
Nonconventional yeasts in craft beer brewing 141
Assessment of non-conventional yeasts with potential probiotic for protein-fortified craft beer production 138
Exploitation of Three Non-Conventional Yeast Species in the Brewing Process 132
Conversion of raw glycerol to microbial lipids by new Metschnikowia and Yarrowia lipolytica strains 131
Evaluation of damage induced by Kwkt and Pikt zymocins against Brettanomyces/Dekkera spoilage yeast, as compared to sulphur dioxide 129
Application of PLFA and DGGE to characterize microbial modifications induced by pesticides in organic substrates 127
Antimicrobial activity of Metschnikowia pulcherrima on wine yeasts 127
Controlled mixed fermentation at winery scale using Zygotorulaspora florentina and Saccharomyces cerevisiae 126
A fast and simple method for wild yeast flora detection in winemaking 125
Effects of biostimulation and bioaugmentation on diesel removal and bacterial community 123
Reduction of sulfur compounds through genetic improvement of native saccharomyces cerevisiae useful for organic and sulfite-free wine 119
Effect of synthetic and natural pesticides on the soil microbial biomass and on earthworm Eisenia foetida. 118
Potential Probiotic Yeasts Sourced from Natural Environmental and Spontaneous Processed Foods 117
Beer between Tradition and Innovation 117
Fermentazioni sequenziali mediante l'impiego di lieviti non-convenzionali per la riduzione del contenuto di etanolo nel vino 116
Improved Saccharomyces cerevisiae Strain in Pure and Sequential Fermentation with Torulaspora delbrueckii for the Production of Verdicchio Wine with Reduced Sulfites 116
Effects of nutrient supplementation on fermentation kinetics, H2S evolution, and aroma profile in Verdicchio DOC wine production 114
Integrated biological approaches for olive mill wastewater treatment and agricultural exploitation 114
Metschnikowia pulcherrima as biocontrol agent and wine aroma enhancer in combination with a native Saccharomyces cerevisiae 113
Effect of Phanerochaete chrysosporium inoculation during maturation of co-composted agricultural wastes mixed with olive mill wastewater 113
Biocontrol of Non-Saccharomyces Yeasts in Vineyard against the Gray Mold Disease Agent Botrytis cinerea 112
Sequential Fermentation with Selected Immobilized Non-Saccharomyces Yeast for Reduction of Ethanol Content in Wine 111
Yeast killer toxins: from ecological significance to application 111
A biomixture consisting of pruning residues and straw as substrate for the rapid biodegradation of certain fungicides 109
Yeast interactions and molecular mechanisms in wine fermentation: A comprehensive review 108
Fermentation 107
Biorisanamento di suoli contaminati da prodotti petroliferi in bioreattore pilota utilizzando compost da R.S.U 106
Torulaspora delbrueckii contribution in mixed brewing fermentations with different Saccharomyces cerevisiae strains 106
Metschnikowia pulcherrima selected strain for ethanol reduction in wine: Influence of cell immobilization and aeration condition 106
Sequential fermentation using non-Saccharomyces yeasts for the reduction of alcohol content in wine 106
Yeast diversity in crop-growing environments in Cameroon 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
Purification and characterization of WA18, a new mycocin produced by wickerhamomyces anomalus active in wine against brettanomyces bruxellensis spoilage yeasts 105
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 104
Starmerella bombicola and saccharomyces cerevisiae in wine sequential fermentation in aeration condition: Evaluation of ethanol reduction and analytical profile 104
Pichia anomala and Kluyveromyces wickerhamii killer toxins as new tools against Dekkera/ Brettanomyces spoilage yeasts 103
Kluyveromyces wickerhamii killer toxin: purification and activity towards Brettanomyces/Dekkera yeasts in grape must 103
Dominance and influence of selectedSaccharomyces cerevisiaestrains on the analytical profile of craft beer refermentation 103
Non-conventional yeast species for lowering ethanol content of wines 103
Characterization of wild yeasts isolated from artisan dairies in the Marche region, Italy, for selection of promising functional starters 103
Application of a respirometric technique to estimate microbial activity in contaminated soils 102
Yeast interactions in multi-starter wine fermentation 102
Non-Saccharomyces wine yeasts have a promising role in biotechnological approaches to winemaking 100
Biodegradazione di fungicidi in un biofiltro organico per la depurazione delle acque 100
Torulaspora delbrueckii for secondary fermentation in sparkling wine production 100
Potential spoilage non-Saccharomyces yeasts in mixed cultures with Saccharomyces cerevisiae 99
Physiological and molecular characterization of zymocins as antimicrobial agents in winemaking 99
Monitoring of bacterial community during a bioremediation process f contaminated soil. 99
Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation: a strategy to enhance acidity and improve the overall quality of wine 99
Occurrence of Brettanomyces bruxellensis on Grape Berries and in Related Winemaking Cellar 99
Comparative Zymocidial Effect of Three Different Killer Toxins against Brettanomyces bruxellensis Spoilage Yeasts 98
Exploitation of olive mill wastewater and selected Azotobacter chroococcum strains for composting of agricultural wastes. 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
Evolution of Aromatic Profile of Torulaspora delbrueckii Mixed Fermentation at Microbrewery Plant 98
Cell-recycle batch process of Scheffersomyces stipitis and Saccharomyces cerevisiae co-culture for second generation bioethanol production 97
Screening of yeasts for growth on crude glycerol and optimization of biomass production 97
Fitness of Selected Indigenous Saccharomyces cerevisiae Strains for White Piceno DOC Wines Production 97
Volatile profile of reduced alcohol wines fermented with selected non-Saccharomyces yeasts under different aeration conditions 97
Yeast diversity during tapping and fermentation of palm wine from Cameroon 96
New insights on the use of wine yeasts 96
Saccharomyces and Non-Saccharomyces Starter Yeasts 96
Effectiveness against strawberry postharvest decay of volatile organic compounds produced by biocontrol agents. 96
Ecological Distribution and Oenological Characterization of Native Saccharomyces cerevisiae in an Organic Winery 95
TpBGL2 codes for aTetrapisispora phaffii killer toxin active against wine spoilage yeasts 95
Occurrence and Persistence of Saccharomyces cerevisiae Population in Spontaneous Fermentation and the Relation with “Winery Effect” 95
Brettanomyces 94
Survival of inoculated Saccharomyces cerevisiae strain on wine grapes during two vintages 93
Ecotoxicological effects of a synthetic and a natural insecticide on earthworms and soil bacterial community 93
Validation of a Standard Protocol to Assess the Fermentative and Chemical Properties of Saccharomyces cerevisiae Wine Strains 92
Potential use of killer character in fermented beverages 91
Valutazione e caratterizzazione di composti antimicrobici prodotti da Saccharomyces cerevisiae e inibenti lo sviluppo di Oenococcus oeni 91
Complessità aromatica, il ruolo dei non-Saccharomyces 91
Inoculo di starter misti Saccharomyces cerevisiae/non-Saccharomyces per il miglioramento della qualità dei vini 90
Microbial evolution during degradation of fungicides in an organic biomixture 90
Agro-ecosystem of honeybees as source for native probiotic yeasts 87
Fermentative aptitude of non-Saccharomyces wine yeast for reduction in the ethanol content in wine 86
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 86
Miglioramento della qualità dei vini mediante l’impiego di inoculi misti 85
Sequential fermentation using non-Saccharomyces yeasts for the reduction of alcohol content in wine 85
The Influence of Fungicide Treatments on Mycobiota of Grapes and Its Evolution during Fermentation Evaluated by Metagenomic and Culture-Dependent Methods 85
Enological and genetic traits of Saccharomyces cerevisiae isolated from former and modern wineries 85
aaa 84
Footprint of Nonconventional Yeasts and Their Contribution in Alcoholic Fermentations 84
Characterisation and mode of action of Kluyveromyces phaffii killer toxin active against wine spoilage yeasts 83
The zymocidial activity of tetrapisispora phaffii in the control of Hanseniaspora uvarum during the early stages of winemaking 83
Starmerella bombicola influences the metabolism of Saccharomyces cerevisiae at pyruvate decarboxylase and alcohol dehydrogenase level during mixed wine fermentation 83
Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae 83
Influence of vintage and selected starter on Torulaspora delbrueckii/Saccharomyces cerevisiae sequential fermentation 83
Interazioni tra Saccharomyces cerevisiae e Oenococcus oenii: biodiversità e implicazioni tecnologiche 82
Ecological processes: Fermentation. 82
Influence of fungicide treatments on the occurrence of yeast flora associated with wine grapes 81
Metschnikowia pulcherrima in Cold Clarification: Biocontrol Activity and Aroma Enhancement in Verdicchio Wine 80
Biocontrol Using Torulaspora delbrueckii in Sequential Fermentation: New Insights into Low-Sulfite Verdicchio Wines 80
Totale 10.530
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Categoria #
all - tutte 68.541
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 68.541
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20211.188 0 0 0 0 0 179 246 92 188 186 226 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
2025/20263.195 474 439 671 731 702 178 0 0 0 0 0 0
Totale 14.100