COMITINI, Francesca
 Distribuzione geografica
Continente #
NA - Nord America 5.022
EU - Europa 2.567
AS - Asia 442
Continente sconosciuto - Info sul continente non disponibili 6
AF - Africa 5
OC - Oceania 4
SA - Sud America 2
Totale 8.048
Nazione #
US - Stati Uniti d'America 5.010
UA - Ucraina 547
IT - Italia 489
SE - Svezia 412
IE - Irlanda 353
DE - Germania 248
DK - Danimarca 192
TR - Turchia 128
FI - Finlandia 123
SG - Singapore 123
GB - Regno Unito 107
KR - Corea 98
IN - India 31
CN - Cina 29
JP - Giappone 27
BE - Belgio 26
FR - Francia 22
RU - Federazione Russa 14
PL - Polonia 13
CA - Canada 11
ES - Italia 8
EU - Europa 6
RO - Romania 4
AU - Australia 3
IR - Iran 3
NL - Olanda 3
CM - Camerun 2
PT - Portogallo 2
BA - Bosnia-Erzegovina 1
BR - Brasile 1
CI - Costa d'Avorio 1
EG - Egitto 1
GR - Grecia 1
HK - Hong Kong 1
MD - Moldavia 1
ME - Montenegro 1
MX - Messico 1
NG - Nigeria 1
NZ - Nuova Zelanda 1
PY - Paraguay 1
TW - Taiwan 1
VN - Vietnam 1
Totale 8.048
Città #
Chandler 793
Jacksonville 582
Fairfield 445
Dublin 346
Ashburn 336
Wilmington 239
Woodbridge 217
Houston 203
Des Moines 199
Seattle 174
Boardman 161
Ann Arbor 152
New York 136
Lawrence 132
Princeton 132
Cambridge 126
San Mateo 125
Centro 67
San Diego 54
Marche 49
Pune 31
Helsinki 27
Brussels 26
London 25
Milan 24
Washington 22
Redmond 19
Turin 17
Beijing 16
Norwalk 14
Rome 13
Arcevia 12
Kraków 12
Squinzano 12
Florence 10
Ottawa 9
Perugia 8
Ancona 7
Castelfidardo 6
Jesi 6
Kilburn 6
Nanjing 6
San Giorgio A Cremano 6
Tolentino 6
Campobasso 5
Falls Church 5
Redwood City 5
Southwark 5
Giulianova 4
Singapore 4
Torino 4
Airola 3
Anzio 3
Auburn Hills 3
Chiswick 3
Foggia 3
Frosinone 3
Hounslow 3
Izmir 3
Moscow 3
New Bedfont 3
Padova 3
Palermo 3
San Martin de la Vega 3
St Petersburg 3
Sydney 3
Verona 3
Wandsworth 3
Acquaviva Picena 2
Acton 2
Ankara 2
Bragança 2
Bucharest 2
Carbondale 2
Cork 2
Douala 2
Fermo 2
Filottrano 2
Grosseto 2
Laurel 2
Los Angeles 2
Lubbock 2
Madrid 2
Mountain View 2
Osimo 2
Paris 2
Philadelphia 2
Prescot 2
San Ginesio 2
Teramo 2
Terni 2
Utrecht 2
Valmontone 2
Véry 2
Aberdeen 1
Abidjan 1
Acolman 1
Acquasanta Terme 1
Alghero 1
Altidona 1
Totale 5.149
Nome #
Torulaspora delbrueckii in the brewing process: A new approach to enhance bioflavour and to reduce ethanol content 151
Sub-Lethal Effects of Pesticides on the DNA of Soil Organisms as Early Ecotoxicological Biomarkers 144
Volatile organic compounds from Wickerhamomyces anomalus, Metschnikowia pulcherrima and Saccharomyces cerevisiae inhibit growth of decay causing fungi and control postharvest diseases of strawberries 112
Fungicides degradation in an organic biomixture: impact on microbial diversity 107
Alternative Ingredients for Feed and Food 97
Controlled mixed fermentation at winery scale using Zygotorulaspora florentina and Saccharomyces cerevisiae 92
Reduction of sulfur compounds through genetic improvement of native saccharomyces cerevisiae useful for organic and sulfite-free wine 92
Exploitation of Three Non-Conventional Yeast Species in the Brewing Process 91
Evaluation of damage induced by Kwkt and Pikt zymocins against Brettanomyces/Dekkera spoilage yeast, as compared to sulphur dioxide 88
Kluyveromyces wickerhamii killer toxin: purification and activity towards Brettanomyces/Dekkera yeasts in grape must 86
Purification and characterization of WA18, a new mycocin produced by wickerhamomyces anomalus active in wine against brettanomyces bruxellensis spoilage yeasts 85
Non-Saccharomyces wine yeasts have a promising role in biotechnological approaches to winemaking 82
Effects of biostimulation and bioaugmentation on diesel removal and bacterial community 82
A fast and simple method for wild yeast flora detection in winemaking 79
Yeasts From Xerophilic Environments Reveal Antimicrobial Action Against Fruit Pathogenic Molds 79
Conversion of raw glycerol to microbial lipids by new Metschnikowia and Yarrowia lipolytica strains 79
Physiological and molecular characterization of zymocins as antimicrobial agents in winemaking 78
Pichia anomala and Kluyveromyces wickerhamii killer toxins as new tools against Dekkera/ Brettanomyces spoilage yeasts 77
Fermentazioni sequenziali mediante l'impiego di lieviti non-convenzionali per la riduzione del contenuto di etanolo nel vino 77
Survival of inoculated Saccharomyces cerevisiae strain on wine grapes during two vintages 77
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 75
Metschnikowia pulcherrima selected strain for ethanol reduction in wine: Influence of cell immobilization and aeration condition 75
Improved Saccharomyces cerevisiae Strain in Pure and Sequential Fermentation with Torulaspora delbrueckii for the Production of Verdicchio Wine with Reduced Sulfites 75
Effect of Phanerochaete chrysosporium inoculation during maturation of co-composted agricultural wastes mixed with olive mill wastewater 74
Torulaspora delbrueckii for secondary fermentation in sparkling wine production 74
Potential Probiotic Yeasts Sourced from Natural Environmental and Spontaneous Processed Foods 73
Effect of synthetic and natural pesticides on the soil microbial biomass and on earthworm Eisenia foetida. 72
Integrated biological approaches for olive mill wastewater treatment and agricultural exploitation 72
Sequential fermentation using non-Saccharomyces yeasts for the reduction of alcohol content in wine 72
Effects of nutrient supplementation on fermentation kinetics, H2S evolution, and aroma profile in Verdicchio DOC wine production 71
Monitoring of bacterial community during a bioremediation process of diesel-contaminated soil. 71
Yeast killer toxins: from ecological significance to application 71
Potential spoilage non-Saccharomyces yeasts in mixed cultures with Saccharomyces cerevisiae 70
Yeast diversity in crop-growing environments in Cameroon 70
Sequential Fermentation with Selected Immobilized Non-Saccharomyces Yeast for Reduction of Ethanol Content in Wine 70
Torulaspora delbrueckii contribution in mixed brewing fermentations with different Saccharomyces cerevisiae strains 70
Application of PLFA and DGGE to characterize microbial modifications induced by pesticides in organic substrates 69
Assessment of non-conventional yeasts with potential probiotic for protein-fortified craft beer production 69
Valutazione e caratterizzazione di composti antimicrobici prodotti da Saccharomyces cerevisiae e inibenti lo sviluppo di Oenococcus oeni 67
Volatile profile of reduced alcohol wines fermented with selected non-Saccharomyces yeasts under different aeration conditions 67
Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation: a strategy to enhance acidity and improve the overall quality of wine 66
Cell-recycle batch process of Scheffersomyces stipitis and Saccharomyces cerevisiae co-culture for second generation bioethanol production 66
Dominance and influence of selectedSaccharomyces cerevisiaestrains on the analytical profile of craft beer refermentation 65
Antimicrobial activity of Metschnikowia pulcherrima on wine yeasts 65
Screening of yeasts for growth on crude glycerol and optimization of biomass production 65
Fermentative aptitude of non-Saccharomyces wine yeast for reduction in the ethanol content in wine 64
Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae 63
Biocontrol of postharvest brown rot of sweet cherries by Saccharomyces cerevisiae Disva 599, Metschnikowia pulcherrima Disva 267 and Wickerhamomyces anomalus Disva 2 strains 63
Influence of vintage and selected starter on Torulaspora delbrueckii/Saccharomyces cerevisiae sequential fermentation 63
Non-conventional yeast species for lowering ethanol content of wines 63
Enological and genetic traits of Saccharomyces cerevisiae isolated from former and modern wineries 63
Potential use of killer character in fermented beverages 62
The zymocidial activity of tetrapisispora phaffii in the control of Hanseniaspora uvarum during the early stages of winemaking 62
Inoculo di starter misti Saccharomyces cerevisiae/non-Saccharomyces per il miglioramento della qualità dei vini 62
Microbial evolution during degradation of fungicides in an organic biomixture 62
Saccharomyces and Non-Saccharomyces Starter Yeasts 62
Evolution of Aromatic Profile of Torulaspora delbrueckii Mixed Fermentation at Microbrewery Plant 62
Fitness of Selected Indigenous Saccharomyces cerevisiae Strains for White Piceno DOC Wines Production 61
Influence of fungicide treatments on the occurrence of yeast flora associated with wine grapes 61
Beer between Tradition and Innovation 61
Interazioni tra Saccharomyces cerevisiae e Oenococcus oenii: biodiversità e implicazioni tecnologiche 60
Monitoring of bacterial community during a bioremediation process f contaminated soil. 60
Biorisanamento di suoli contaminati da prodotti petroliferi in bioreattore pilota utilizzando compost da R.S.U 59
TpBGL2 codes for aTetrapisispora phaffii killer toxin active against wine spoilage yeasts 59
The Influence of Fungicide Treatments on Mycobiota of Grapes and Its Evolution during Fermentation Evaluated by Metagenomic and Culture-Dependent Methods 59
Characterisation and mode of action of Kluyveromyces phaffii killer toxin active against wine spoilage yeasts 58
Ecological processes: Fermentation. 58
Controlled mixed culture fermentation: a new perspective on the use of non-Saccharomyces yeasts in winemaking. 57
Yeast interactions in multi-starter wine fermentation 57
Monitoraggio della microflora in vinificazioni condotte utilizzando uve provenienti da agricoltura biologica 57
Effectiveness against strawberry postharvest decay of volatile organic compounds produced by biocontrol agents. 57
Application of a respirometric technique to estimate microbial activity in contaminated soils 56
Tetrapisispora phaffii killer toxin is an highly specific beta-glucanase that disrupts the integrity of the yeast cell wall 56
Biodegradazione di fungicidi in un biofiltro organico per la depurazione delle acque 56
Sequential fermentation using non-Saccharomyces yeasts for the reduction of alcohol content in wine 56
New insights on the use of wine yeasts 56
Footprint of Nonconventional Yeasts and Their Contribution in Alcoholic Fermentations 56
The inhibitory activity of wine yeast starters on malolactic bacteria 55
Complessità aromatica, il ruolo dei non-Saccharomyces 55
Occurrence of Brettanomyces bruxellensis on Grape Berries and in Related Winemaking Cellar 55
Starmerella bombicola and saccharomyces cerevisiae in wine sequential fermentation in aeration condition: Evaluation of ethanol reduction and analytical profile 55
Yeast interactions and molecular mechanisms in wine fermentation: A comprehensive review 55
Yeast diversity during tapping and fermentation of palm wine from Cameroon 54
Validation of a Standard Protocol to Assess the Fermentative and Chemical Properties of Saccharomyces cerevisiae Wine Strains 54
L’attività ß-glucanasica è coinvolta nell’azione antimicrobica della tossina killer di Kluyveromyces phaffii. 53
Interactions between Saccharomyces cerevisiae and malolactic bacteria: preliminary characterisation of a yeast proteinaceous compound(s) active against Oenococcus oeni 53
Miglioramento della qualità dei vini mediante l’impiego di inoculi misti 53
Pichia anomala e Kluyveromyces wickerhamii producono tossine killer attive su Dekkera/ Brettanomyces. 52
Strategie per la bio-valorizzazione dei reflui oleari 52
Starmerella bombicola influences the metabolism of Saccharomyces cerevisiae at pyruvate decarboxylase and alcohol dehydrogenase level during mixed wine fermentation 52
Fermentation behaviour and metabolic interactions of multistarter wine yeast fermentations 51
A biomixture consisting of pruning residues and straw as substrate for the rapid biodegradation of certain fungicides 51
Yeast interactions in inoculated wine fermentation 51
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 51
Use of Non-Saccharomyces Yeasts in Red Winemaking 51
Characterization of wild yeasts isolated from artisan dairies in the Marche region, Italy, for selection of promising functional starters 51
“Wild” yeast flora detection during the pre-fermentative stages of winemaking . 50
Brettanomyces 49
aaa 49
Study on biodiversity of natural samples coming from Camerun 48
Totale 6.720
Categoria #
all - tutte 38.392
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 38.392


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/201926 0 0 0 0 0 0 0 0 0 7 7 12
2019/2020744 12 6 106 7 121 24 130 8 134 11 13 172
2020/20211.906 107 170 250 20 171 179 246 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
2023/20241.093 221 27 77 167 191 261 50 65 27 7 0 0
Totale 8.223