IRIS
COMITINI, Francesca
 Distribuzione geografica
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Continente #
NA - Nord America 8.253
EU - Europa 4.942
AS - Asia 3.592
SA - Sud America 842
AF - Africa 199
OC - Oceania 15
Continente sconosciuto - Info sul continente non disponibili 7
Totale 17.850
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Nazione #
US - Stati Uniti d'America 8.108
RU - Federazione Russa 1.374
SG - Singapore 1.063
VN - Vietnam 784
IT - Italia 711
CN - Cina 684
BR - Brasile 621
UA - Ucraina 556
SE - Svezia 434
DE - Germania 371
IE - Irlanda 358
HK - Hong Kong 300
FR - Francia 273
GB - Regno Unito 250
FI - Finlandia 207
DK - Danimarca 193
TR - Turchia 158
IN - India 124
KR - Corea 110
AR - Argentina 76
CA - Canada 68
BD - Bangladesh 64
JP - Giappone 59
MX - Messico 53
MA - Marocco 51
CI - Costa d'Avorio 45
IQ - Iraq 44
PL - Polonia 43
NL - Olanda 42
ZA - Sudafrica 39
ES - Italia 34
EC - Ecuador 33
BE - Belgio 30
ID - Indonesia 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
UZ - Uzbekistan 13
AE - Emirati Arabi Uniti 11
EG - Egitto 11
AT - Austria 10
AZ - Azerbaigian 10
GR - Grecia 10
NP - Nepal 10
PE - Perù 10
AU - Australia 9
DZ - Algeria 9
KE - Kenya 9
TH - Thailandia 9
UY - Uruguay 9
AL - Albania 8
RO - Romania 8
LT - Lituania 7
MY - Malesia 7
CZ - Repubblica Ceca 6
DO - Repubblica Dominicana 6
EU - Europa 6
LB - Libano 6
NZ - Nuova Zelanda 6
IL - Israele 5
JM - Giamaica 5
KZ - Kazakistan 5
TW - Taiwan 5
BO - Bolivia 4
CH - Svizzera 4
ET - Etiopia 4
IR - Iran 4
PS - Palestinian Territory 4
CR - Costa Rica 3
HU - Ungheria 3
JO - Giordania 3
NG - Nigeria 3
SN - Senegal 3
AO - Angola 2
BA - Bosnia-Erzegovina 2
BH - Bahrain 2
CM - Camerun 2
GE - Georgia 2
GT - Guatemala 2
GY - Guiana 2
KG - Kirghizistan 2
KW - Kuwait 2
LV - Lettonia 2
OM - Oman 2
PT - Portogallo 2
QA - Qatar 2
SV - El Salvador 2
SY - Repubblica araba siriana 2
BN - Brunei Darussalam 1
BT - Bhutan 1
BY - Bielorussia 1
CY - Cipro 1
GA - Gabon 1
GD - Grenada 1
GH - Ghana 1
Totale 17.835
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Città #
Ashburn 1.232
Chandler 793
Singapore 652
Dallas 613
Jacksonville 582
Fairfield 445
Dublin 351
San Jose 346
Boardman 317
Hong Kong 296
Ho Chi Minh City 251
Wilmington 242
Woodbridge 217
Houston 212
Des Moines 199
New York 198
Hanoi 185
Seattle 179
Beijing 167
Ann Arbor 152
Cambridge 149
Moscow 137
The Dalles 133
Lauterbourg 132
Lawrence 132
Princeton 132
Los Angeles 128
San Mateo 125
Munich 85
Council Bluffs 78
Hefei 77
Helsinki 75
São Paulo 69
Ancona 68
Centro 67
San Diego 55
Marche 49
Da Nang 48
Abidjan 44
Buffalo 43
Chicago 41
London 41
Haiphong 40
Orem 37
Pune 37
Shanghai 37
Guangzhou 35
Milan 33
Turku 31
Brussels 30
Rome 29
Montreal 27
Tokyo 27
Denver 26
Chennai 25
Turin 25
Greater London 24
Washington 24
Santa Clara 22
Warsaw 22
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
Johannesburg 15
Boston 14
Columbus 14
Norwalk 14
Wembley 14
Biên Hòa 13
Florence 13
Santiago 13
Arcevia 12
Kraków 12
Ottawa 12
Squinzano 12
Tashkent 12
Tolentino 12
Atlanta 11
Hải Dương 11
Mexico City 11
San Francisco 11
Curitiba 10
Manchester 10
Mumbai 10
Nuremberg 10
Salt Lake City 10
Brasília 9
Dhaka 9
Guarulhos 9
Jakarta 9
Ninh Bình 9
Perugia 9
Totale 10.601
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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 255
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
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
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 166
Nonconventional yeasts in craft beer brewing 163
Metschnikowia pulcherrima as biocontrol agent and wine aroma enhancer in combination with a native Saccharomyces cerevisiae 163
Exploitation of Three Non-Conventional Yeast Species in the Brewing Process 159
Reduction of sulfur compounds through genetic improvement of native saccharomyces cerevisiae useful for organic and sulfite-free wine 159
Biocontrol of Non-Saccharomyces Yeasts in Vineyard against the Gray Mold Disease Agent Botrytis cinerea 156
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
Conversion of raw glycerol to microbial lipids by new Metschnikowia and Yarrowia lipolytica strains 147
Evaluation of damage induced by Kwkt and Pikt zymocins against Brettanomyces/Dekkera spoilage yeast, as compared to sulphur dioxide 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
Effects of nutrient supplementation on fermentation kinetics, H2S evolution, and aroma profile in Verdicchio DOC wine production 134
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
Effect of Phanerochaete chrysosporium inoculation during maturation of co-composted agricultural wastes mixed with olive mill wastewater 132
Metschnikowia pulcherrima selected strain for ethanol reduction in wine: Influence of cell immobilization and aeration condition 132
Beer between Tradition and Innovation 132
Integrated biological approaches for olive mill wastewater treatment and agricultural exploitation 132
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
Yeasts From Xerophilic Environments Reveal Antimicrobial Action Against Fruit Pathogenic Molds 129
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
Biorisanamento di suoli contaminati da prodotti petroliferi in bioreattore pilota utilizzando compost da R.S.U 128
A biomixture consisting of pruning residues and straw as substrate for the rapid biodegradation of certain fungicides 128
Monitoring of bacterial community during a bioremediation process f contaminated soil. 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
Biodegradazione di fungicidi in un biofiltro organico per la depurazione delle acque 125
Characterization of wild yeasts isolated from artisan dairies in the Marche region, Italy, for selection of promising functional starters 125
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
Yeast interactions in multi-starter wine fermentation 122
Occurrence of Brettanomyces bruxellensis on Grape Berries and in Related Winemaking Cellar 122
Application of a respirometric technique to estimate microbial activity in contaminated soils 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
Cell-recycle batch process of Scheffersomyces stipitis and Saccharomyces cerevisiae co-culture for second generation bioethanol production 118
Monitoring of bacterial community during a bioremediation process of diesel-contaminated soil. 118
Agro-ecosystem of honeybees as source for native probiotic yeasts 117
Dominance and influence of selectedSaccharomyces cerevisiaestrains on the analytical profile of craft beer refermentation 117
Ecotoxicological effects of a synthetic and a natural insecticide on earthworms and soil bacterial community 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
Biocontrol Using Torulaspora delbrueckii in Sequential Fermentation: New Insights into Low-Sulfite Verdicchio Wines 115
Saccharomyces and Non-Saccharomyces Starter Yeasts 115
Non-Saccharomyces wine yeasts have a promising role in biotechnological approaches to winemaking 114
Physiological and molecular characterization of zymocins as antimicrobial agents in winemaking 114
New insights on the use of wine yeasts 114
Functional potential of a new plant-based fermented beverage: Benefits through non-conventional probiotic yeasts and antioxidant properties 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
The Influence of Fungicide Treatments on Mycobiota of Grapes and Its Evolution during Fermentation Evaluated by Metagenomic and Culture-Dependent Methods 111
Biocontrol of postharvest brown rot of sweet cherries by Saccharomyces cerevisiae Disva 599, Metschnikowia pulcherrima Disva 267 and Wickerhamomyces anomalus Disva 2 strains 109
Complessità aromatica, il ruolo dei non-Saccharomyces 109
Evolution of Aromatic Profile of Torulaspora delbrueckii Mixed Fermentation at Microbrewery Plant 109
Ethanol Reduction in Montepulciano Wine: Starmerella bombicola Sequential Fermentation at Pilot Scale Under Aeration Conditions 108
Inoculo di starter misti Saccharomyces cerevisiae/non-Saccharomyces per il miglioramento della qualità dei vini 107
Footprint of Nonconventional Yeasts and Their Contribution in Alcoholic Fermentations 107
Potential use of killer character in fermented beverages 105
Valutazione e caratterizzazione di composti antimicrobici prodotti da Saccharomyces cerevisiae e inibenti lo sviluppo di Oenococcus oeni 105
Epiphytic Yeasts and Bacteria as Candidate Biocontrol Agents of Green and Blue Molds of Citrus Fruits 105
The zymocidial activity of tetrapisispora phaffii in the control of Hanseniaspora uvarum during the early stages of winemaking 104
Lentil Fortification and Non-Conventional Yeasts as Strategy to Enhance Functionality and Aroma Profile of Craft Beer 103
Soil Bacterial Community and Earthworms: Hand-in-Hand First Responders to Pesticides 103
Assessment of Spontaneous Fermentation and Non-Saccharomyces Sequential Fermentation in Verdicchio Wine at Winery Scale 102
Exploitation of Yeasts with Probiotic Traits for Kefir Production: Effectiveness of the Microbial Consortium 102
Survival of inoculated Saccharomyces cerevisiae strain on wine grapes during two vintages 102
Yeast interactions in inoculated wine fermentation 101
Microbial evolution during degradation of fungicides in an organic biomixture 100
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 100
aaa 100
Enological and genetic traits of Saccharomyces cerevisiae isolated from former and modern wineries 100
Ecological processes: Fermentation. 99
Totale 13.502
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Categoria #
all - tutte 75.250
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 75.250
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021483 0 0 0 0 0 0 0 0 0 186 226 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
2025/20267.203 474 439 671 731 702 466 1.158 755 1.206 601 0 0
Totale 18.108