IRIS
COMITINI, Francesca
 Distribuzione geografica
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Continente #
NA - Nord America 9.011
EU - Europa 5.116
AS - Asia 3.727
SA - Sud America 859
Continente sconosciuto - Info sul continente non disponibili 269
AF - Africa 206
OC - Oceania 18
Totale 19.206
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Nazione #
US - Stati Uniti d'America 8.820
RU - Federazione Russa 1.374
SG - Singapore 1.110
IT - Italia 840
VN - Vietnam 786
CN - Cina 729
BR - Brasile 631
UA - Ucraina 556
SE - Svezia 437
DE - Germania 375
IE - Irlanda 359
HK - Hong Kong 302
FR - Francia 277
GB - Regno Unito 250
FI - Finlandia 207
DK - Danimarca 193
TR - Turchia 158
IN - India 126
KR - Corea 111
CA - Canada 84
BD - Bangladesh 82
AR - Argentina 77
JP - Giappone 59
MX - Messico 57
MA - Marocco 51
NL - Olanda 48
PL - Polonia 46
CI - Costa d'Avorio 45
IQ - Iraq 44
ZA - Sudafrica 39
ES - Italia 38
BE - Belgio 34
ID - Indonesia 34
EC - Ecuador 33
CO - Colombia 30
PK - Pakistan 25
CL - Cile 24
SA - Arabia Saudita 21
VE - Venezuela 20
AE - Emirati Arabi Uniti 19
PY - Paraguay 18
PH - Filippine 15
TN - Tunisia 15
EG - Egitto 14
GR - Grecia 14
UZ - Uzbekistan 13
AU - Australia 12
JM - Giamaica 12
NP - Nepal 11
PE - Perù 11
AT - Austria 10
AZ - Azerbaigian 10
DZ - Algeria 9
KE - Kenya 9
MY - Malesia 9
TH - Thailandia 9
UY - Uruguay 9
AL - Albania 8
CR - Costa Rica 8
RO - Romania 8
BY - Bielorussia 7
LT - Lituania 7
CZ - Repubblica Ceca 6
DO - Repubblica Dominicana 6
EU - Europa 6
LB - Libano 6
NZ - Nuova Zelanda 6
ET - Etiopia 5
GT - Guatemala 5
IL - Israele 5
KZ - Kazakistan 5
TW - Taiwan 5
BO - Bolivia 4
CH - Svizzera 4
GE - Georgia 4
IR - Iran 4
NI - Nicaragua 4
PS - Palestinian Territory 4
TT - Trinidad e Tobago 4
HU - Ungheria 3
JO - Giordania 3
MK - Macedonia 3
NG - Nigeria 3
PT - Portogallo 3
SN - Senegal 3
AO - Angola 2
BA - Bosnia-Erzegovina 2
BB - Barbados 2
BF - Burkina Faso 2
BH - Bahrain 2
CM - Camerun 2
GH - Ghana 2
GY - Guiana 2
HN - Honduras 2
KG - Kirghizistan 2
KW - Kuwait 2
LV - Lettonia 2
ME - Montenegro 2
OM - Oman 2
PA - Panama 2
Totale 18.920
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Città #
Ashburn 1.321
Chandler 793
Singapore 657
Dallas 614
Jacksonville 582
Fairfield 446
San Jose 413
Council Bluffs 377
Dublin 351
Boardman 320
Hong Kong 298
Ho Chi Minh City 251
Wilmington 242
Woodbridge 217
Houston 214
New York 212
Des Moines 199
Hanoi 185
Seattle 181
Beijing 178
Ann Arbor 152
Cambridge 149
Moscow 137
The Dalles 137
Los Angeles 136
Lauterbourg 132
Lawrence 132
Princeton 132
San Mateo 125
Munich 85
Milan 78
Hefei 77
Helsinki 75
São Paulo 69
Ancona 68
Centro 67
San Diego 55
Da Nang 50
Marche 49
Buffalo 48
Abidjan 44
Chicago 43
London 41
Haiphong 40
Shanghai 39
Orem 37
Pune 37
Guangzhou 36
Santa Clara 33
Brussels 31
Rome 31
Turku 31
Montreal 30
Denver 27
Tokyo 27
Chennai 25
Turin 25
Washington 25
Greater London 24
Warsaw 24
Brooklyn 23
Wuhan 22
Stockholm 21
Frankfurt am Main 20
Poplar 19
Redmond 19
Rio de Janeiro 19
Baghdad 18
Belo Horizonte 17
Phoenix 17
Amsterdam 15
Ankara 15
Columbus 15
Johannesburg 15
Boston 14
Florence 14
Norwalk 14
Wembley 14
Biên Hòa 13
Mexico City 13
Ottawa 13
Santiago 13
Arcevia 12
Atlanta 12
Kraków 12
Miano 12
Squinzano 12
Tashkent 12
Tolentino 12
Hải Dương 11
Nuremberg 11
San Francisco 11
Curitiba 10
Manchester 10
Mumbai 10
Salt Lake City 10
Al Ain City 9
Bogotá 9
Brasília 9
Dhaka 9
Totale 11.210
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Nome #
Miglioramento della qualità dei vini mediante l’impiego di inoculi misti 751
Sub-Lethal Effects of Pesticides on the DNA of Soil Organisms as Early Ecotoxicological Biomarkers 262
Volatile organic compounds from Wickerhamomyces anomalus, Metschnikowia pulcherrima and Saccharomyces cerevisiae inhibit growth of decay causing fungi and control postharvest diseases of strawberries 251
Torulaspora delbrueckii in the brewing process: A new approach to enhance bioflavour and to reduce ethanol content 236
Free and Immobilized Cells of Torulaspora delbrueckii and Lachancea thermotolerans in Sparkling Wine: Innovative Application in Secondary Bottle Fermentation 196
Alternative Ingredients for Feed and Food 186
Metschnikowia pulcherrima as biocontrol agent and wine aroma enhancer in combination with a native Saccharomyces cerevisiae 179
Assessment of non-conventional yeasts with potential probiotic for protein-fortified craft beer production 176
Volatile profile of reduced alcohol wines fermented with selected non-Saccharomyces yeasts under different aeration conditions 173
Potential Probiotic Yeasts Sourced from Natural Environmental and Spontaneous Processed Foods 173
Fungicides degradation in an organic biomixture: impact on microbial diversity 171
Nonconventional yeasts in craft beer brewing 170
Reduction of sulfur compounds through genetic improvement of native saccharomyces cerevisiae useful for organic and sulfite-free wine 170
Biocontrol of Non-Saccharomyces Yeasts in Vineyard against the Gray Mold Disease Agent Botrytis cinerea 165
Exploitation of Three Non-Conventional Yeast Species in the Brewing Process 163
Antimicrobial activity of Metschnikowia pulcherrima on wine yeasts 159
Starmerella bombicola and saccharomyces cerevisiae in wine sequential fermentation in aeration condition: Evaluation of ethanol reduction and analytical profile 158
A fast and simple method for wild yeast flora detection in winemaking 157
Application of PLFA and DGGE to characterize microbial modifications induced by pesticides in organic substrates 152
Yeast interactions and molecular mechanisms in wine fermentation: A comprehensive review 152
Evaluation of damage induced by Kwkt and Pikt zymocins against Brettanomyces/Dekkera spoilage yeast, as compared to sulphur dioxide 151
Improved Saccharomyces cerevisiae Strain in Pure and Sequential Fermentation with Torulaspora delbrueckii for the Production of Verdicchio Wine with Reduced Sulfites 151
Controlled mixed fermentation at winery scale using Zygotorulaspora florentina and Saccharomyces cerevisiae 150
Conversion of raw glycerol to microbial lipids by new Metschnikowia and Yarrowia lipolytica strains 150
Yeast killer toxins: from ecological significance to application 149
Yeast diversity in crop-growing environments in Cameroon 144
Effects of nutrient supplementation on fermentation kinetics, H2S evolution, and aroma profile in Verdicchio DOC wine production 141
Non-conventional yeast species for lowering ethanol content of wines 141
Occurrence and Persistence of Saccharomyces cerevisiae Population in Spontaneous Fermentation and the Relation with “Winery Effect” 141
Torulaspora delbrueckii contribution in mixed brewing fermentations with different Saccharomyces cerevisiae strains 140
Effects of biostimulation and bioaugmentation on diesel removal and bacterial community 139
Fermentation 139
Metschnikowia pulcherrima selected strain for ethanol reduction in wine: Influence of cell immobilization and aeration condition 139
Purification and characterization of WA18, a new mycocin produced by wickerhamomyces anomalus active in wine against brettanomyces bruxellensis spoilage yeasts 139
Comparative Zymocidial Effect of Three Different Killer Toxins against Brettanomyces bruxellensis Spoilage Yeasts 138
Yeasts From Xerophilic Environments Reveal Antimicrobial Action Against Fruit Pathogenic Molds 138
Effect of Phanerochaete chrysosporium inoculation during maturation of co-composted agricultural wastes mixed with olive mill wastewater 137
Beer between Tradition and Innovation 137
Fermentazioni sequenziali mediante l'impiego di lieviti non-convenzionali per la riduzione del contenuto di etanolo nel vino 136
Effect of synthetic and natural pesticides on the soil microbial biomass and on earthworm Eisenia foetida. 136
Torulaspora delbrueckii for secondary fermentation in sparkling wine production 136
Integrated biological approaches for olive mill wastewater treatment and agricultural exploitation 136
Sequential Fermentation with Selected Immobilized Non-Saccharomyces Yeast for Reduction of Ethanol Content in Wine 135
Ethanol Reduction in Montepulciano Wine: Starmerella bombicola Sequential Fermentation at Pilot Scale Under Aeration Conditions 133
A biomixture consisting of pruning residues and straw as substrate for the rapid biodegradation of certain fungicides 132
Characterization of wild yeasts isolated from artisan dairies in the Marche region, Italy, for selection of promising functional starters 132
Yeast interactions in multi-starter wine fermentation 131
Metschnikowia pulcherrima in Cold Clarification: Biocontrol Activity and Aroma Enhancement in Verdicchio Wine 130
Pichia anomala and Kluyveromyces wickerhamii killer toxins as new tools against Dekkera/ Brettanomyces spoilage yeasts 130
Monitoring of bacterial community during a bioremediation process f contaminated soil. 130
Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation: a strategy to enhance acidity and improve the overall quality of wine 130
Potential spoilage non-Saccharomyces yeasts in mixed cultures with Saccharomyces cerevisiae 129
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 129
Biorisanamento di suoli contaminati da prodotti petroliferi in bioreattore pilota utilizzando compost da R.S.U 128
Biodegradazione di fungicidi in un biofiltro organico per la depurazione delle acque 128
Ecological Distribution and Oenological Characterization of Native Saccharomyces cerevisiae in an Organic Winery 127
Occurrence of Brettanomyces bruxellensis on Grape Berries and in Related Winemaking Cellar 127
Ecotoxicological effects of a synthetic and a natural insecticide on earthworms and soil bacterial community 126
Non-Saccharomyces wine yeasts have a promising role in biotechnological approaches to winemaking 124
Application of a respirometric technique to estimate microbial activity in contaminated soils 124
Cell-recycle batch process of Scheffersomyces stipitis and Saccharomyces cerevisiae co-culture for second generation bioethanol production 123
New insights on the use of wine yeasts 123
Agro-ecosystem of honeybees as source for native probiotic yeasts 122
Biocontrol Using Torulaspora delbrueckii in Sequential Fermentation: New Insights into Low-Sulfite Verdicchio Wines 122
Fitness of Selected Indigenous Saccharomyces cerevisiae Strains for White Piceno DOC Wines Production 122
Monitoring of bacterial community during a bioremediation process of diesel-contaminated soil. 122
Sequential fermentation using non-Saccharomyces yeasts for the reduction of alcohol content in wine 122
Functional potential of a new plant-based fermented beverage: Benefits through non-conventional probiotic yeasts and antioxidant properties 121
Exploitation of olive mill wastewater and selected Azotobacter chroococcum strains for composting of agricultural wastes. 121
Saccharomyces and Non-Saccharomyces Starter Yeasts 121
Validation of a Standard Protocol to Assess the Fermentative and Chemical Properties of Saccharomyces cerevisiae Wine Strains 121
Physiological and molecular characterization of zymocins as antimicrobial agents in winemaking 120
Kluyveromyces wickerhamii killer toxin: purification and activity towards Brettanomyces/Dekkera yeasts in grape must 120
Yeast diversity during tapping and fermentation of palm wine from Cameroon 119
Screening of yeasts for growth on crude glycerol and optimization of biomass production 119
Dominance and influence of selectedSaccharomyces cerevisiaestrains on the analytical profile of craft beer refermentation 118
TpBGL2 codes for aTetrapisispora phaffii killer toxin active against wine spoilage yeasts 118
Biocontrol of postharvest brown rot of sweet cherries by Saccharomyces cerevisiae Disva 599, Metschnikowia pulcherrima Disva 267 and Wickerhamomyces anomalus Disva 2 strains 117
Yeast interactions in inoculated wine fermentation 117
Evolution of Aromatic Profile of Torulaspora delbrueckii Mixed Fermentation at Microbrewery Plant 117
Effectiveness against strawberry postharvest decay of volatile organic compounds produced by biocontrol agents. 117
Brettanomyces 115
Complessità aromatica, il ruolo dei non-Saccharomyces 115
The Influence of Fungicide Treatments on Mycobiota of Grapes and Its Evolution during Fermentation Evaluated by Metagenomic and Culture-Dependent Methods 115
Inoculo di starter misti Saccharomyces cerevisiae/non-Saccharomyces per il miglioramento della qualità dei vini 114
Epiphytic Yeasts and Bacteria as Candidate Biocontrol Agents of Green and Blue Molds of Citrus Fruits 114
Soil Bacterial Community and Earthworms: Hand-in-Hand First Responders to Pesticides 113
Potential use of killer character in fermented beverages 112
Footprint of Nonconventional Yeasts and Their Contribution in Alcoholic Fermentations 112
Lentil Fortification and Non-Conventional Yeasts as Strategy to Enhance Functionality and Aroma Profile of Craft Beer 111
Yeast communities related to honeybees: occurrence and distribution in flowers, gut mycobiota, and bee products 111
Bioactive Properties of Fermented Beverages: Wine and Beer 110
Exploitation of Yeasts with Probiotic Traits for Kefir Production: Effectiveness of the Microbial Consortium 110
Valutazione e caratterizzazione di composti antimicrobici prodotti da Saccharomyces cerevisiae e inibenti lo sviluppo di Oenococcus oeni 109
The zymocidial activity of tetrapisispora phaffii in the control of Hanseniaspora uvarum during the early stages of winemaking 109
Biocontrol and Probiotic Function of Non-Saccharomyces Yeasts: New Insights in Agri-Food Industry 108
Assessment of Spontaneous Fermentation and Non-Saccharomyces Sequential Fermentation in Verdicchio Wine at Winery Scale 108
Fermentative aptitude of non-Saccharomyces wine yeast for reduction in the ethanol content in wine 108
Microbial evolution during degradation of fungicides in an organic biomixture 108
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 107
Totale 14.264
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Categoria #
all - tutte 82.590
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 82.590
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.058 0 282 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
2025/20267.752 474 439 671 731 702 466 1.158 755 1.206 627 211 312
2026/2027549 358 191 0 0 0 0 0 0 0 0 0 0
Totale 19.206