IRIS
COMITINI, Francesca
 Distribuzione geografica
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Continente #
NA - Nord America 5.060
EU - Europa 2.599
AS - Asia 800
AF - Africa 17
Continente sconosciuto - Info sul continente non disponibili 6
OC - Oceania 5
SA - Sud America 4
Totale 8.491
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Nazione #
US - Stati Uniti d'America 5.047
UA - Ucraina 547
IT - Italia 510
SE - Svezia 412
IE - Irlanda 354
CN - Cina 284
DE - Germania 249
SG - Singapore 215
DK - Danimarca 192
TR - Turchia 128
FI - Finlandia 125
GB - Regno Unito 107
KR - Corea 102
IN - India 35
JP - Giappone 29
BE - Belgio 26
FR - Francia 23
RU - Federazione Russa 16
CI - Costa d'Avorio 13
PL - Polonia 13
CA - Canada 12
ES - Italia 8
EU - Europa 6
CZ - Repubblica Ceca 4
RO - Romania 4
AU - Australia 3
IR - Iran 3
NL - Olanda 3
CM - Camerun 2
CO - Colombia 2
NZ - Nuova Zelanda 2
PT - Portogallo 2
BA - Bosnia-Erzegovina 1
BR - Brasile 1
EG - Egitto 1
GR - Grecia 1
HK - Hong Kong 1
MD - Moldavia 1
ME - Montenegro 1
MX - Messico 1
NG - Nigeria 1
PH - Filippine 1
PY - Paraguay 1
TW - Taiwan 1
VN - Vietnam 1
Totale 8.491
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Città #
Chandler 793
Jacksonville 582
Fairfield 445
Dublin 347
Ashburn 336
Wilmington 239
Woodbridge 217
Houston 203
Des Moines 199
Seattle 174
Boardman 167
Ann Arbor 152
New York 136
Lawrence 132
Princeton 132
Cambridge 126
San Mateo 125
Centro 67
San Diego 54
Singapore 53
Marche 49
Beijing 33
Pune 31
Helsinki 29
Milan 27
Brussels 26
Guangzhou 26
London 25
Shanghai 24
Los Angeles 23
Washington 22
Wuhan 21
Redmond 19
Turin 17
Rome 16
Norwalk 14
Abidjan 13
Arcevia 12
Kraków 12
Squinzano 12
Florence 10
Ottawa 9
Tolentino 9
Ancona 8
Perugia 8
Nanjing 7
Castelfidardo 6
Jesi 6
Jiaxing 6
Kilburn 6
San Giorgio A Cremano 6
Campobasso 5
Falls Church 5
Heze 5
Jinhua 5
Palermo 5
Redwood City 5
Shenzhen 5
Southwark 5
St Petersburg 5
Wuxi 5
Giulianova 4
Olomouc 4
Quanzhou 4
Torino 4
Yiwu 4
Airola 3
Anzio 3
Auburn Hills 3
Bari 3
Chiswick 3
Foggia 3
Frosinone 3
Hounslow 3
Izmir 3
Kottayam 3
Moscow 3
New Bedfont 3
Padova 3
San Martin de la Vega 3
Sydney 3
Tiantai Chengguanzhen 3
Verona 3
Wandsworth 3
Acquaviva Picena 2
Acton 2
Ankara 2
Auckland 2
Bogotá 2
Bragança 2
Bucharest 2
Buk-gu 2
Carbondale 2
Cork 2
Dalian 2
Douala 2
Fayetteville 2
Fermo 2
Filottrano 2
Grosseto 2
Totale 5.367
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Nome #
Torulaspora delbrueckii in the brewing process: A new approach to enhance bioflavour and to reduce ethanol content 154
Sub-Lethal Effects of Pesticides on the DNA of Soil Organisms as Early Ecotoxicological Biomarkers 152
Volatile organic compounds from Wickerhamomyces anomalus, Metschnikowia pulcherrima and Saccharomyces cerevisiae inhibit growth of decay causing fungi and control postharvest diseases of strawberries 116
Fungicides degradation in an organic biomixture: impact on microbial diversity 110
Alternative Ingredients for Feed and Food 102
Reduction of sulfur compounds through genetic improvement of native saccharomyces cerevisiae useful for organic and sulfite-free wine 96
Controlled mixed fermentation at winery scale using Zygotorulaspora florentina and Saccharomyces cerevisiae 95
Exploitation of Three Non-Conventional Yeast Species in the Brewing Process 93
Evaluation of damage induced by Kwkt and Pikt zymocins against Brettanomyces/Dekkera spoilage yeast, as compared to sulphur dioxide 90
Kluyveromyces wickerhamii killer toxin: purification and activity towards Brettanomyces/Dekkera yeasts in grape must 89
Purification and characterization of WA18, a new mycocin produced by wickerhamomyces anomalus active in wine against brettanomyces bruxellensis spoilage yeasts 87
Non-Saccharomyces wine yeasts have a promising role in biotechnological approaches to winemaking 85
Effects of biostimulation and bioaugmentation on diesel removal and bacterial community 84
Physiological and molecular characterization of zymocins as antimicrobial agents in winemaking 82
A fast and simple method for wild yeast flora detection in winemaking 81
Yeasts From Xerophilic Environments Reveal Antimicrobial Action Against Fruit Pathogenic Molds 81
Pichia anomala and Kluyveromyces wickerhamii killer toxins as new tools against Dekkera/ Brettanomyces spoilage yeasts 80
Conversion of raw glycerol to microbial lipids by new Metschnikowia and Yarrowia lipolytica strains 80
Fermentazioni sequenziali mediante l'impiego di lieviti non-convenzionali per la riduzione del contenuto di etanolo nel vino 80
Torulaspora delbrueckii for secondary fermentation in sparkling wine production 80
Survival of inoculated Saccharomyces cerevisiae strain on wine grapes during two vintages 80
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 79
Metschnikowia pulcherrima selected strain for ethanol reduction in wine: Influence of cell immobilization and aeration condition 79
Potential Probiotic Yeasts Sourced from Natural Environmental and Spontaneous Processed Foods 79
Effect of Phanerochaete chrysosporium inoculation during maturation of co-composted agricultural wastes mixed with olive mill wastewater 78
Effect of synthetic and natural pesticides on the soil microbial biomass and on earthworm Eisenia foetida. 77
Improved Saccharomyces cerevisiae Strain in Pure and Sequential Fermentation with Torulaspora delbrueckii for the Production of Verdicchio Wine with Reduced Sulfites 77
Yeast killer toxins: from ecological significance to application 77
Sequential fermentation using non-Saccharomyces yeasts for the reduction of alcohol content in wine 75
Potential spoilage non-Saccharomyces yeasts in mixed cultures with Saccharomyces cerevisiae 74
Application of PLFA and DGGE to characterize microbial modifications induced by pesticides in organic substrates 74
Sequential Fermentation with Selected Immobilized Non-Saccharomyces Yeast for Reduction of Ethanol Content in Wine 74
Monitoring of bacterial community during a bioremediation process of diesel-contaminated soil. 74
Yeast diversity in crop-growing environments in Cameroon 73
Assessment of non-conventional yeasts with potential probiotic for protein-fortified craft beer production 73
Integrated biological approaches for olive mill wastewater treatment and agricultural exploitation 73
Effects of nutrient supplementation on fermentation kinetics, H2S evolution, and aroma profile in Verdicchio DOC wine production 72
Torulaspora delbrueckii contribution in mixed brewing fermentations with different Saccharomyces cerevisiae strains 72
Valutazione e caratterizzazione di composti antimicrobici prodotti da Saccharomyces cerevisiae e inibenti lo sviluppo di Oenococcus oeni 71
Volatile profile of reduced alcohol wines fermented with selected non-Saccharomyces yeasts under different aeration conditions 71
Antimicrobial activity of Metschnikowia pulcherrima on wine yeasts 70
Cell-recycle batch process of Scheffersomyces stipitis and Saccharomyces cerevisiae co-culture for second generation bioethanol production 70
Dominance and influence of selectedSaccharomyces cerevisiaestrains on the analytical profile of craft beer refermentation 69
Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation: a strategy to enhance acidity and improve the overall quality of wine 67
Biocontrol of postharvest brown rot of sweet cherries by Saccharomyces cerevisiae Disva 599, Metschnikowia pulcherrima Disva 267 and Wickerhamomyces anomalus Disva 2 strains 67
Screening of yeasts for growth on crude glycerol and optimization of biomass production 67
Beer between Tradition and Innovation 67
Influence of vintage and selected starter on Torulaspora delbrueckii/Saccharomyces cerevisiae sequential fermentation 66
Saccharomyces and Non-Saccharomyces Starter Yeasts 66
The zymocidial activity of tetrapisispora phaffii in the control of Hanseniaspora uvarum during the early stages of winemaking 65
Fermentative aptitude of non-Saccharomyces wine yeast for reduction in the ethanol content in wine 65
Microbial evolution during degradation of fungicides in an organic biomixture 65
Non-conventional yeast species for lowering ethanol content of wines 65
Enological and genetic traits of Saccharomyces cerevisiae isolated from former and modern wineries 65
Potential use of killer character in fermented beverages 64
Inoculo di starter misti Saccharomyces cerevisiae/non-Saccharomyces per il miglioramento della qualità dei vini 64
Evolution of Aromatic Profile of Torulaspora delbrueckii Mixed Fermentation at Microbrewery Plant 64
Interazioni tra Saccharomyces cerevisiae e Oenococcus oenii: biodiversità e implicazioni tecnologiche 63
Monitoring of bacterial community during a bioremediation process f contaminated soil. 63
Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae 63
Influence of fungicide treatments on the occurrence of yeast flora associated with wine grapes 63
Biorisanamento di suoli contaminati da prodotti petroliferi in bioreattore pilota utilizzando compost da R.S.U 62
Characterisation and mode of action of Kluyveromyces phaffii killer toxin active against wine spoilage yeasts 62
Fitness of Selected Indigenous Saccharomyces cerevisiae Strains for White Piceno DOC Wines Production 62
The Influence of Fungicide Treatments on Mycobiota of Grapes and Its Evolution during Fermentation Evaluated by Metagenomic and Culture-Dependent Methods 62
Ecological processes: Fermentation. 61
TpBGL2 codes for aTetrapisispora phaffii killer toxin active against wine spoilage yeasts 61
Biodegradazione di fungicidi in un biofiltro organico per la depurazione delle acque 61
Yeast interactions and molecular mechanisms in wine fermentation: A comprehensive review 61
Application of a respirometric technique to estimate microbial activity in contaminated soils 60
Tetrapisispora phaffii killer toxin is an highly specific beta-glucanase that disrupts the integrity of the yeast cell wall 60
Controlled mixed culture fermentation: a new perspective on the use of non-Saccharomyces yeasts in winemaking. 60
Yeast interactions in multi-starter wine fermentation 60
Footprint of Nonconventional Yeasts and Their Contribution in Alcoholic Fermentations 60
Monitoraggio della microflora in vinificazioni condotte utilizzando uve provenienti da agricoltura biologica 60
Effectiveness against strawberry postharvest decay of volatile organic compounds produced by biocontrol agents. 60
Sequential fermentation using non-Saccharomyces yeasts for the reduction of alcohol content in wine 59
Starmerella bombicola and saccharomyces cerevisiae in wine sequential fermentation in aeration condition: Evaluation of ethanol reduction and analytical profile 59
L’attività ß-glucanasica è coinvolta nell’azione antimicrobica della tossina killer di Kluyveromyces phaffii. 58
Yeast diversity during tapping and fermentation of palm wine from Cameroon 58
New insights on the use of wine yeasts 58
The inhibitory activity of wine yeast starters on malolactic bacteria 57
Interactions between Saccharomyces cerevisiae and malolactic bacteria: preliminary characterisation of a yeast proteinaceous compound(s) active against Oenococcus oeni 57
A biomixture consisting of pruning residues and straw as substrate for the rapid biodegradation of certain fungicides 57
Complessità aromatica, il ruolo dei non-Saccharomyces 57
Occurrence of Brettanomyces bruxellensis on Grape Berries and in Related Winemaking Cellar 57
Brettanomyces 56
Yeast interactions in inoculated wine fermentation 56
Validation of a Standard Protocol to Assess the Fermentative and Chemical Properties of Saccharomyces cerevisiae Wine Strains 56
Pichia anomala e Kluyveromyces wickerhamii producono tossine killer attive su Dekkera/ Brettanomyces. 55
Strategie per la bio-valorizzazione dei reflui oleari 55
Fermentation behaviour and metabolic interactions of multistarter wine yeast fermentations 54
Miglioramento della qualità dei vini mediante l’impiego di inoculi misti 54
Characterization of wild yeasts isolated from artisan dairies in the Marche region, Italy, for selection of promising functional starters 54
Exploitation of olive mill wastewater and selected Azotobacter chroococcum strains for composting of agricultural wastes. 53
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 53
Improvement of wine quality by using non-Saccharomyces yeasts in mixed culture with Saccharomyces cerevisiae. 52
Starmerella bombicola influences the metabolism of Saccharomyces cerevisiae at pyruvate decarboxylase and alcohol dehydrogenase level during mixed wine fermentation 52
aaa 52
Use of Non-Saccharomyces Yeasts in Red Winemaking 52
Totale 7.040
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Categoria #
all - tutte 43.512
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 43.512
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
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
2023/20241.293 221 27 77 167 191 261 50 65 27 39 19 149
2024/2025247 247 0 0 0 0 0 0 0 0 0 0 0
Totale 8.670