IRIS
COMITINI, Francesca
 Distribuzione geografica
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Continente #
NA - Nord America 5.398
EU - Europa 3.261
AS - Asia 1.291
SA - Sud America 201
AF - Africa 64
OC - Oceania 8
Continente sconosciuto - Info sul continente non disponibili 6
Totale 10.229
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Nazione #
US - Stati Uniti d'America 5.366
IT - Italia 579
UA - Ucraina 550
SE - Svezia 415
RU - Federazione Russa 390
SG - Singapore 360
IE - Irlanda 356
CN - Cina 324
DE - Germania 279
HK - Hong Kong 268
DK - Danimarca 192
BR - Brasile 182
FI - Finlandia 164
TR - Turchia 131
GB - Regno Unito 118
FR - Francia 107
KR - Corea 102
IN - India 41
MA - Marocco 38
JP - Giappone 30
BE - Belgio 28
NL - Olanda 26
CA - Canada 23
PL - Polonia 16
CI - Costa d'Avorio 13
ES - Italia 11
AT - Austria 8
RO - Romania 7
AU - Australia 6
EU - Europa 6
MX - Messico 6
PK - Pakistan 6
EC - Ecuador 5
IQ - Iraq 5
CZ - Repubblica Ceca 4
PH - Filippine 4
AR - Argentina 3
CO - Colombia 3
IR - Iran 3
TW - Taiwan 3
ZA - Sudafrica 3
AE - Emirati Arabi Uniti 2
BD - Bangladesh 2
CL - Cile 2
CM - Camerun 2
ET - Etiopia 2
HU - Ungheria 2
ID - Indonesia 2
LT - Lituania 2
NZ - Nuova Zelanda 2
PT - Portogallo 2
PY - Paraguay 2
TN - Tunisia 2
VE - Venezuela 2
VN - Vietnam 2
AL - Albania 1
AO - Angola 1
AZ - Azerbaigian 1
BA - Bosnia-Erzegovina 1
CY - Cipro 1
DO - Repubblica Dominicana 1
EG - Egitto 1
GH - Ghana 1
GR - Grecia 1
JM - Giamaica 1
KZ - Kazakistan 1
MD - Moldavia 1
ME - Montenegro 1
NG - Nigeria 1
OM - Oman 1
PE - Perù 1
QA - Qatar 1
SV - El Salvador 1
TH - Thailandia 1
UY - Uruguay 1
Totale 10.229
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Città #
Chandler 793
Jacksonville 582
Fairfield 445
Dublin 349
Ashburn 344
Boardman 315
Hong Kong 267
Wilmington 239
Woodbridge 217
Houston 203
Des Moines 199
Seattle 174
Singapore 172
Ann Arbor 152
New York 140
Lawrence 132
Princeton 132
Cambridge 126
San Mateo 125
Moscow 84
Centro 67
The Dalles 64
San Diego 55
Marche 49
Helsinki 47
Beijing 35
Guangzhou 33
Pune 31
Milan 29
Brussels 28
London 27
Los Angeles 27
Shanghai 26
Washington 22
Wuhan 22
Ancona 19
Redmond 19
Rome 19
Dallas 17
Munich 17
Turin 17
Turku 16
Norwalk 14
Abidjan 13
São Paulo 13
Arcevia 12
Kraków 12
Ottawa 12
Squinzano 12
Tolentino 12
Florence 10
Perugia 9
Nanjing 7
Nuremberg 7
Belo Horizonte 6
Castelfidardo 6
Jesi 6
Jiaxing 6
Kilburn 6
Porto Alegre 6
Prato 6
San Giorgio A Cremano 6
Shenzhen 6
Sydney 6
Amsterdam 5
Campobasso 5
Chicago 5
Espoo 5
Falls Church 5
Heze 5
Jinhua 5
Palermo 5
Redwood City 5
Rio de Janeiro 5
Southwark 5
St Petersburg 5
Wuxi 5
Ankara 4
Brooklyn 4
Campinas 4
Council Bluffs 4
Frankfurt am Main 4
Giulianova 4
Juiz de Fora 4
Olomouc 4
Quanzhou 4
San Francisco 4
Santa Clara 4
Santo Domingo de los Colorados 4
Stockholm 4
Torino 4
Vienna 4
Yiwu 4
Airola 3
Anzio 3
Auburn Hills 3
Baghdad 3
Bari 3
Chiswick 3
Curitiba 3
Totale 6.219
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Nome #
Sub-Lethal Effects of Pesticides on the DNA of Soil Organisms as Early Ecotoxicological Biomarkers 177
Torulaspora delbrueckii in the brewing process: A new approach to enhance bioflavour and to reduce ethanol content 158
Volatile organic compounds from Wickerhamomyces anomalus, Metschnikowia pulcherrima and Saccharomyces cerevisiae inhibit growth of decay causing fungi and control postharvest diseases of strawberries 124
Fungicides degradation in an organic biomixture: impact on microbial diversity 122
Reduction of sulfur compounds through genetic improvement of native saccharomyces cerevisiae useful for organic and sulfite-free wine 109
Exploitation of Three Non-Conventional Yeast Species in the Brewing Process 108
Alternative Ingredients for Feed and Food 108
Controlled mixed fermentation at winery scale using Zygotorulaspora florentina and Saccharomyces cerevisiae 106
Evaluation of damage induced by Kwkt and Pikt zymocins against Brettanomyces/Dekkera spoilage yeast, as compared to sulphur dioxide 99
Purification and characterization of WA18, a new mycocin produced by wickerhamomyces anomalus active in wine against brettanomyces bruxellensis spoilage yeasts 99
A fast and simple method for wild yeast flora detection in winemaking 96
Application of PLFA and DGGE to characterize microbial modifications induced by pesticides in organic substrates 95
Effects of biostimulation and bioaugmentation on diesel removal and bacterial community 95
Kluyveromyces wickerhamii killer toxin: purification and activity towards Brettanomyces/Dekkera yeasts in grape must 94
Metschnikowia pulcherrima selected strain for ethanol reduction in wine: Influence of cell immobilization and aeration condition 93
Potential Probiotic Yeasts Sourced from Natural Environmental and Spontaneous Processed Foods 93
Conversion of raw glycerol to microbial lipids by new Metschnikowia and Yarrowia lipolytica strains 92
Fermentazioni sequenziali mediante l'impiego di lieviti non-convenzionali per la riduzione del contenuto di etanolo nel vino 92
Non-Saccharomyces wine yeasts have a promising role in biotechnological approaches to winemaking 91
Physiological and molecular characterization of zymocins as antimicrobial agents in winemaking 91
Effects of nutrient supplementation on fermentation kinetics, H2S evolution, and aroma profile in Verdicchio DOC wine production 91
Pichia anomala and Kluyveromyces wickerhamii killer toxins as new tools against Dekkera/ Brettanomyces spoilage yeasts 90
Effect of synthetic and natural pesticides on the soil microbial biomass and on earthworm Eisenia foetida. 90
Yeast diversity in crop-growing environments in Cameroon 89
Yeasts From Xerophilic Environments Reveal Antimicrobial Action Against Fruit Pathogenic Molds 89
Torulaspora delbrueckii for secondary fermentation in sparkling wine production 89
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 88
Effect of Phanerochaete chrysosporium inoculation during maturation of co-composted agricultural wastes mixed with olive mill wastewater 88
Improved Saccharomyces cerevisiae Strain in Pure and Sequential Fermentation with Torulaspora delbrueckii for the Production of Verdicchio Wine with Reduced Sulfites 88
Assessment of non-conventional yeasts with potential probiotic for protein-fortified craft beer production 87
Yeast killer toxins: from ecological significance to application 87
Survival of inoculated Saccharomyces cerevisiae strain on wine grapes during two vintages 87
Sequential Fermentation with Selected Immobilized Non-Saccharomyces Yeast for Reduction of Ethanol Content in Wine 85
Sequential fermentation using non-Saccharomyces yeasts for the reduction of alcohol content in wine 85
Monitoring of bacterial community during a bioremediation process of diesel-contaminated soil. 84
Integrated biological approaches for olive mill wastewater treatment and agricultural exploitation 84
Potential spoilage non-Saccharomyces yeasts in mixed cultures with Saccharomyces cerevisiae 83
Antimicrobial activity of Metschnikowia pulcherrima on wine yeasts 83
Volatile profile of reduced alcohol wines fermented with selected non-Saccharomyces yeasts under different aeration conditions 83
Yeast interactions in multi-starter wine fermentation 81
Cell-recycle batch process of Scheffersomyces stipitis and Saccharomyces cerevisiae co-culture for second generation bioethanol production 81
Torulaspora delbrueckii contribution in mixed brewing fermentations with different Saccharomyces cerevisiae strains 81
Beer between Tradition and Innovation 81
Valutazione e caratterizzazione di composti antimicrobici prodotti da Saccharomyces cerevisiae e inibenti lo sviluppo di Oenococcus oeni 80
Dominance and influence of selectedSaccharomyces cerevisiaestrains on the analytical profile of craft beer refermentation 80
Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation: a strategy to enhance acidity and improve the overall quality of wine 78
Inoculo di starter misti Saccharomyces cerevisiae/non-Saccharomyces per il miglioramento della qualità dei vini 78
Biocontrol of postharvest brown rot of sweet cherries by Saccharomyces cerevisiae Disva 599, Metschnikowia pulcherrima Disva 267 and Wickerhamomyces anomalus Disva 2 strains 78
Starmerella bombicola and saccharomyces cerevisiae in wine sequential fermentation in aeration condition: Evaluation of ethanol reduction and analytical profile 78
Yeast diversity during tapping and fermentation of palm wine from Cameroon 77
Yeast interactions and molecular mechanisms in wine fermentation: A comprehensive review 77
Potential use of killer character in fermented beverages 76
Validation of a Standard Protocol to Assess the Fermentative and Chemical Properties of Saccharomyces cerevisiae Wine Strains 76
Microbial evolution during degradation of fungicides in an organic biomixture 75
Enological and genetic traits of Saccharomyces cerevisiae isolated from former and modern wineries 75
Fermentation 74
Fermentative aptitude of non-Saccharomyces wine yeast for reduction in the ethanol content in wine 74
Non-conventional yeast species for lowering ethanol content of wines 74
Influence of fungicide treatments on the occurrence of yeast flora associated with wine grapes 74
The Influence of Fungicide Treatments on Mycobiota of Grapes and Its Evolution during Fermentation Evaluated by Metagenomic and Culture-Dependent Methods 74
Effectiveness against strawberry postharvest decay of volatile organic compounds produced by biocontrol agents. 74
Monitoring of bacterial community during a bioremediation process f contaminated soil. 73
A biomixture consisting of pruning residues and straw as substrate for the rapid biodegradation of certain fungicides 73
Screening of yeasts for growth on crude glycerol and optimization of biomass production 73
Application of a respirometric technique to estimate microbial activity in contaminated soils 72
Biorisanamento di suoli contaminati da prodotti petroliferi in bioreattore pilota utilizzando compost da R.S.U 72
Characterisation and mode of action of Kluyveromyces phaffii killer toxin active against wine spoilage yeasts 72
The zymocidial activity of tetrapisispora phaffii in the control of Hanseniaspora uvarum during the early stages of winemaking 72
Saccharomyces and Non-Saccharomyces Starter Yeasts 72
Evolution of Aromatic Profile of Torulaspora delbrueckii Mixed Fermentation at Microbrewery Plant 72
TpBGL2 codes for aTetrapisispora phaffii killer toxin active against wine spoilage yeasts 71
Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae 71
Influence of vintage and selected starter on Torulaspora delbrueckii/Saccharomyces cerevisiae sequential fermentation 71
Footprint of Nonconventional Yeasts and Their Contribution in Alcoholic Fermentations 71
Monitoraggio della microflora in vinificazioni condotte utilizzando uve provenienti da agricoltura biologica 71
Interazioni tra Saccharomyces cerevisiae e Oenococcus oenii: biodiversità e implicazioni tecnologiche 70
Ecological processes: Fermentation. 70
Exploitation of olive mill wastewater and selected Azotobacter chroococcum strains for composting of agricultural wastes. 70
Biodegradazione di fungicidi in un biofiltro organico per la depurazione delle acque 70
Fitness of Selected Indigenous Saccharomyces cerevisiae Strains for White Piceno DOC Wines Production 70
Characterization of wild yeasts isolated from artisan dairies in the Marche region, Italy, for selection of promising functional starters 70
New insights on the use of wine yeasts 69
Occurrence of Brettanomyces bruxellensis on Grape Berries and in Related Winemaking Cellar 69
Complessità aromatica, il ruolo dei non-Saccharomyces 68
Sequential fermentation using non-Saccharomyces yeasts for the reduction of alcohol content in wine 67
Biocontrol of Non-Saccharomyces Yeasts in Vineyard against the Gray Mold Disease Agent Botrytis cinerea 67
Metschnikowia pulcherrima as biocontrol agent and wine aroma enhancer in combination with a native Saccharomyces cerevisiae 66
Miglioramento della qualità dei vini mediante l’impiego di inoculi misti 66
Controlled mixed culture fermentation: a new perspective on the use of non-Saccharomyces yeasts in winemaking. 66
Yeast interactions in inoculated wine fermentation 66
L’attività ß-glucanasica è coinvolta nell’azione antimicrobica della tossina killer di Kluyveromyces phaffii. 65
Brettanomyces 65
The inhibitory activity of wine yeast starters on malolactic bacteria 64
Tetrapisispora phaffii killer toxin is an highly specific beta-glucanase that disrupts the integrity of the yeast cell wall 64
Improvement of wine quality by using non-Saccharomyces yeasts in mixed culture with Saccharomyces cerevisiae. 64
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 64
Ecotoxicological effects of a synthetic and a natural insecticide on earthworms and soil bacterial community 64
Pichia anomala e Kluyveromyces wickerhamii producono tossine killer attive su Dekkera/ Brettanomyces. 63
Interactions between Saccharomyces cerevisiae and malolactic bacteria: preliminary characterisation of a yeast proteinaceous compound(s) active against Oenococcus oeni 62
Starmerella bombicola influences the metabolism of Saccharomyces cerevisiae at pyruvate decarboxylase and alcohol dehydrogenase level during mixed wine fermentation 61
Totale 8.154
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Categoria #
all - tutte 57.065
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 57.065
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020185 0 0 0 0 0 0 0 0 0 0 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
2023/20241.293 221 27 77 167 191 261 50 65 27 39 19 149
2024/20252.040 283 219 101 58 90 66 219 86 583 178 157 0
Totale 10.463