IRIS
COMITINI, Francesca
 Distribuzione geografica
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Continente #
NA - Nord America 7.153
EU - Europa 3.614
AS - Asia 2.457
SA - Sud America 625
AF - Africa 138
OC - Oceania 13
Continente sconosciuto - Info sul continente non disponibili 7
Totale 14.007
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Nazione #
US - Stati Uniti d'America 7.045
SG - Singapore 877
IT - Italia 668
CN - Cina 613
UA - Ucraina 553
BR - Brasile 506
SE - Svezia 429
RU - Federazione Russa 401
IE - Irlanda 356
DE - Germania 355
HK - Hong Kong 287
DK - Danimarca 193
VN - Vietnam 187
FI - Finlandia 180
GB - Regno Unito 172
TR - Turchia 143
FR - Francia 126
KR - Corea 106
IN - India 76
CA - Canada 58
JP - Giappone 53
CI - Costa d'Avorio 43
MA - Marocco 42
AR - Argentina 40
MX - Messico 36
PL - Polonia 36
NL - Olanda 35
ES - Italia 32
BE - Belgio 28
ZA - Sudafrica 25
BD - Bangladesh 24
EC - Ecuador 24
ID - Indonesia 21
CO - Colombia 14
IQ - Iraq 13
CL - Cile 12
AT - Austria 9
GR - Grecia 9
PY - Paraguay 9
PK - Pakistan 8
RO - Romania 8
SA - Arabia Saudita 8
AE - Emirati Arabi Uniti 7
AU - Australia 7
TN - Tunisia 7
UY - Uruguay 7
EU - Europa 6
NZ - Nuova Zelanda 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
CH - Svizzera 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
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 14.007
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Città #
Chandler 793
Ashburn 763
Dallas 610
Jacksonville 582
Singapore 545
Fairfield 445
Dublin 349
Boardman 316
Hong Kong 286
Wilmington 242
Woodbridge 217
Houston 212
Des Moines 199
New York 189
Seattle 179
Beijing 156
Ann Arbor 152
Lawrence 132
Princeton 132
Cambridge 126
San Mateo 125
Los Angeles 120
The Dalles 86
Moscow 84
Munich 84
Hefei 77
Centro 67
Ancona 64
Ho Chi Minh City 63
São Paulo 57
San Diego 55
Marche 49
Helsinki 48
Hanoi 45
Abidjan 43
Buffalo 39
Chicago 39
Guangzhou 35
London 35
Milan 31
Pune 31
Turku 31
Brussels 28
Shanghai 26
Montreal 24
Rome 24
Denver 23
Tokyo 23
Washington 23
Wuhan 22
Turin 21
Poplar 19
Redmond 19
Warsaw 19
Brooklyn 17
Rio de Janeiro 17
Santa Clara 17
Stockholm 17
Chennai 16
Orem 15
Ankara 14
Columbus 14
Norwalk 14
Amsterdam 13
Belo Horizonte 13
Boston 13
Florence 13
Arcevia 12
Council Bluffs 12
Haiphong 12
Johannesburg 12
Kraków 12
Ottawa 12
Squinzano 12
Tolentino 12
Atlanta 10
Mumbai 10
Frankfurt am Main 9
Guarulhos 9
Jakarta 9
Nuremberg 9
Perugia 9
San Francisco 9
Biên Hòa 8
Da Nang 8
Badajoz 7
Brasília 7
Manchester 7
Mexico City 7
Nanjing 7
Phoenix 7
Porto Alegre 7
Querétaro 7
Salt Lake City 7
San Jose 7
Sydney 7
Castelfidardo 6
Curitiba 6
Jesi 6
Jiaxing 6
Totale 8.684
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Nome #
Sub-Lethal Effects of Pesticides on the DNA of Soil Organisms as Early Ecotoxicological Biomarkers 205
Torulaspora delbrueckii in the brewing process: A new approach to enhance bioflavour and to reduce ethanol content 190
Free and Immobilized Cells of Torulaspora delbrueckii and Lachancea thermotolerans in Sparkling Wine: Innovative Application in Secondary Bottle Fermentation 155
Fungicides degradation in an organic biomixture: impact on microbial diversity 151
Volatile organic compounds from Wickerhamomyces anomalus, Metschnikowia pulcherrima and Saccharomyces cerevisiae inhibit growth of decay causing fungi and control postharvest diseases of strawberries 150
Alternative Ingredients for Feed and Food 150
Nonconventional yeasts in craft beer brewing 142
Assessment of non-conventional yeasts with potential probiotic for protein-fortified craft beer production 141
Exploitation of Three Non-Conventional Yeast Species in the Brewing Process 133
Conversion of raw glycerol to microbial lipids by new Metschnikowia and Yarrowia lipolytica strains 131
Application of PLFA and DGGE to characterize microbial modifications induced by pesticides in organic substrates 130
Antimicrobial activity of Metschnikowia pulcherrima on wine yeasts 130
Evaluation of damage induced by Kwkt and Pikt zymocins against Brettanomyces/Dekkera spoilage yeast, as compared to sulphur dioxide 129
A fast and simple method for wild yeast flora detection in winemaking 127
Controlled mixed fermentation at winery scale using Zygotorulaspora florentina and Saccharomyces cerevisiae 127
Effects of biostimulation and bioaugmentation on diesel removal and bacterial community 123
Effect of synthetic and natural pesticides on the soil microbial biomass and on earthworm Eisenia foetida. 122
Reduction of sulfur compounds through genetic improvement of native saccharomyces cerevisiae useful for organic and sulfite-free wine 119
Potential Probiotic Yeasts Sourced from Natural Environmental and Spontaneous Processed Foods 118
Beer between Tradition and Innovation 118
Improved Saccharomyces cerevisiae Strain in Pure and Sequential Fermentation with Torulaspora delbrueckii for the Production of Verdicchio Wine with Reduced Sulfites 117
Metschnikowia pulcherrima as biocontrol agent and wine aroma enhancer in combination with a native Saccharomyces cerevisiae 116
Fermentazioni sequenziali mediante l'impiego di lieviti non-convenzionali per la riduzione del contenuto di etanolo nel vino 116
Effects of nutrient supplementation on fermentation kinetics, H2S evolution, and aroma profile in Verdicchio DOC wine production 115
Effect of Phanerochaete chrysosporium inoculation during maturation of co-composted agricultural wastes mixed with olive mill wastewater 114
Integrated biological approaches for olive mill wastewater treatment and agricultural exploitation 114
Biocontrol of Non-Saccharomyces Yeasts in Vineyard against the Gray Mold Disease Agent Botrytis cinerea 113
A biomixture consisting of pruning residues and straw as substrate for the rapid biodegradation of certain fungicides 112
Yeast killer toxins: from ecological significance to application 112
Sequential Fermentation with Selected Immobilized Non-Saccharomyces Yeast for Reduction of Ethanol Content in Wine 111
Yeast interactions and molecular mechanisms in wine fermentation: A comprehensive review 110
Biorisanamento di suoli contaminati da prodotti petroliferi in bioreattore pilota utilizzando compost da R.S.U 109
Metschnikowia pulcherrima selected strain for ethanol reduction in wine: Influence of cell immobilization and aeration condition 108
Fermentation 107
Purification and characterization of WA18, a new mycocin produced by wickerhamomyces anomalus active in wine against brettanomyces bruxellensis spoilage yeasts 107
Yeast diversity in crop-growing environments in Cameroon 106
Torulaspora delbrueckii contribution in mixed brewing fermentations with different Saccharomyces cerevisiae strains 106
Starmerella bombicola and saccharomyces cerevisiae in wine sequential fermentation in aeration condition: Evaluation of ethanol reduction and analytical profile 106
Sequential fermentation using non-Saccharomyces yeasts for the reduction of alcohol content in wine 106
Application of a respirometric technique to estimate microbial activity in contaminated soils 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 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
Pichia anomala and Kluyveromyces wickerhamii killer toxins as new tools against Dekkera/ Brettanomyces spoilage yeasts 104
Kluyveromyces wickerhamii killer toxin: purification and activity towards Brettanomyces/Dekkera yeasts in grape must 104
Dominance and influence of selectedSaccharomyces cerevisiaestrains on the analytical profile of craft beer refermentation 104
Yeast interactions in multi-starter wine fermentation 104
Characterization of wild yeasts isolated from artisan dairies in the Marche region, Italy, for selection of promising functional starters 104
Potential spoilage non-Saccharomyces yeasts in mixed cultures with Saccharomyces cerevisiae 103
Non-conventional yeast species for lowering ethanol content of wines 103
Non-Saccharomyces wine yeasts have a promising role in biotechnological approaches to winemaking 101
Biodegradazione di fungicidi in un biofiltro organico per la depurazione delle acque 101
Physiological and molecular characterization of zymocins as antimicrobial agents in winemaking 100
Monitoring of bacterial community during a bioremediation process f contaminated soil. 100
Exploitation of olive mill wastewater and selected Azotobacter chroococcum strains for composting of agricultural wastes. 100
Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation: a strategy to enhance acidity and improve the overall quality of wine 100
Occurrence of Brettanomyces bruxellensis on Grape Berries and in Related Winemaking Cellar 100
Torulaspora delbrueckii for secondary fermentation in sparkling wine production 100
Screening of yeasts for growth on crude glycerol and optimization of biomass production 99
Volatile profile of reduced alcohol wines fermented with selected non-Saccharomyces yeasts under different aeration conditions 99
Comparative Zymocidial Effect of Three Different Killer Toxins against Brettanomyces bruxellensis Spoilage Yeasts 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
Cell-recycle batch process of Scheffersomyces stipitis and Saccharomyces cerevisiae co-culture for second generation bioethanol production 98
Saccharomyces and Non-Saccharomyces Starter Yeasts 98
Evolution of Aromatic Profile of Torulaspora delbrueckii Mixed Fermentation at Microbrewery Plant 98
Yeast diversity during tapping and fermentation of palm wine from Cameroon 97
New insights on the use of wine yeasts 97
Fitness of Selected Indigenous Saccharomyces cerevisiae Strains for White Piceno DOC Wines Production 97
Ecological Distribution and Oenological Characterization of Native Saccharomyces cerevisiae in an Organic Winery 96
TpBGL2 codes for aTetrapisispora phaffii killer toxin active against wine spoilage yeasts 96
Effectiveness against strawberry postharvest decay of volatile organic compounds produced by biocontrol agents. 96
Occurrence and Persistence of Saccharomyces cerevisiae Population in Spontaneous Fermentation and the Relation with “Winery Effect” 96
Brettanomyces 95
Ecotoxicological effects of a synthetic and a natural insecticide on earthworms and soil bacterial community 94
Valutazione e caratterizzazione di composti antimicrobici prodotti da Saccharomyces cerevisiae e inibenti lo sviluppo di Oenococcus oeni 93
Survival of inoculated Saccharomyces cerevisiae strain on wine grapes during two vintages 93
Validation of a Standard Protocol to Assess the Fermentative and Chemical Properties of Saccharomyces cerevisiae Wine Strains 93
Potential use of killer character in fermented beverages 92
Inoculo di starter misti Saccharomyces cerevisiae/non-Saccharomyces per il miglioramento della qualità dei vini 92
Complessità aromatica, il ruolo dei non-Saccharomyces 92
Microbial evolution during degradation of fungicides in an organic biomixture 90
Agro-ecosystem of honeybees as source for native probiotic yeasts 89
The Influence of Fungicide Treatments on Mycobiota of Grapes and Its Evolution during Fermentation Evaluated by Metagenomic and Culture-Dependent Methods 88
Fermentative aptitude of non-Saccharomyces wine yeast for reduction in the ethanol content in wine 86
Sequential fermentation using non-Saccharomyces yeasts for the reduction of alcohol 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
aaa 86
Footprint of Nonconventional Yeasts and Their Contribution in Alcoholic Fermentations 86
Enological and genetic traits of Saccharomyces cerevisiae isolated from former and modern wineries 86
Miglioramento della qualità dei vini mediante l’impiego di inoculi misti 85
The zymocidial activity of tetrapisispora phaffii in the control of Hanseniaspora uvarum during the early stages of winemaking 84
Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae 84
Characterisation and mode of action of Kluyveromyces phaffii killer toxin active against wine spoilage yeasts 83
Ecological processes: Fermentation. 83
Starmerella bombicola influences the metabolism of Saccharomyces cerevisiae at pyruvate decarboxylase and alcohol dehydrogenase level during mixed wine fermentation 83
Influence of vintage and selected starter on Torulaspora delbrueckii/Saccharomyces cerevisiae sequential fermentation 83
Metschnikowia pulcherrima in Cold Clarification: Biocontrol Activity and Aroma Enhancement in Verdicchio Wine 82
Biocontrol Using Torulaspora delbrueckii in Sequential Fermentation: New Insights into Low-Sulfite Verdicchio Wines 82
Assessment of Spontaneous Fermentation and Non-Saccharomyces Sequential Fermentation in Verdicchio Wine at Winery Scale 82
Interazioni tra Saccharomyces cerevisiae e Oenococcus oenii: biodiversità e implicazioni tecnologiche 82
Totale 10.647
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Categoria #
all - tutte 69.042
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 69.042
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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
2025/20263.355 474 439 671 731 702 338 0 0 0 0 0 0
Totale 14.260