IRIS
CANONICO, Laura
 Distribuzione geografica
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Continente #
NA - Nord America 3.850
EU - Europa 1.633
AS - Asia 1.594
SA - Sud America 428
AF - Africa 104
OC - Oceania 6
Continente sconosciuto - Info sul continente non disponibili 3
Totale 7.618
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Nazione #
US - Stati Uniti d'America 3.772
SG - Singapore 469
IT - Italia 445
CN - Cina 355
VN - Vietnam 333
BR - Brasile 313
RU - Federazione Russa 288
UA - Ucraina 136
DE - Germania 122
IE - Irlanda 120
SE - Svezia 120
HK - Hong Kong 118
FR - Francia 107
GB - Regno Unito 75
IN - India 66
FI - Finlandia 59
BD - Bangladesh 40
TR - Turchia 39
AR - Argentina 38
DK - Danimarca 38
CA - Canada 33
MA - Marocco 32
JP - Giappone 29
MX - Messico 28
PL - Polonia 27
NL - Olanda 25
CI - Costa d'Avorio 24
EC - Ecuador 24
IQ - Iraq 23
KR - Corea 21
ID - Indonesia 19
CO - Colombia 17
BE - Belgio 15
ES - Italia 15
ZA - Sudafrica 14
CL - Cile 12
PK - Pakistan 10
TN - Tunisia 9
NP - Nepal 8
PY - Paraguay 8
UZ - Uzbekistan 8
AT - Austria 7
BY - Bielorussia 7
DZ - Algeria 7
PH - Filippine 7
SA - Arabia Saudita 7
EG - Egitto 6
GR - Grecia 6
MY - Malesia 6
VE - Venezuela 6
AE - Emirati Arabi Uniti 5
UY - Uruguay 5
AL - Albania 4
AZ - Azerbaigian 4
CZ - Repubblica Ceca 4
AU - Australia 3
DO - Repubblica Dominicana 3
EU - Europa 3
IL - Israele 3
JM - Giamaica 3
KE - Kenya 3
KZ - Kazakistan 3
NZ - Nuova Zelanda 3
PE - Perù 3
TH - Thailandia 3
AO - Angola 2
BA - Bosnia-Erzegovina 2
BH - Bahrain 2
CH - Svizzera 2
ET - Etiopia 2
GE - Georgia 2
HN - Honduras 2
HU - Ungheria 2
LB - Libano 2
NG - Nigeria 2
NI - Nicaragua 2
RO - Romania 2
TW - Taiwan 2
AF - Afghanistan, Repubblica islamica di 1
BF - Burkina Faso 1
BO - Bolivia 1
BT - Bhutan 1
CR - Costa Rica 1
GA - Gabon 1
GD - Grenada 1
GT - Guatemala 1
GY - Guiana 1
IR - Iran 1
JO - Giordania 1
KG - Kirghizistan 1
KW - Kuwait 1
LK - Sri Lanka 1
LT - Lituania 1
LV - Lettonia 1
MN - Mongolia 1
MT - Malta 1
PA - Panama 1
PR - Porto Rico 1
PS - Palestinian Territory 1
PT - Portogallo 1
Totale 7.613
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Città #
Ashburn 728
Dallas 517
Singapore 286
Chandler 275
San Jose 206
Fairfield 188
Jacksonville 149
Dublin 118
Hong Kong 113
Boardman 99
Houston 99
Ho Chi Minh City 92
Wilmington 92
New York 91
Des Moines 79
Hanoi 79
Los Angeles 79
Beijing 73
Seattle 73
Woodbridge 73
Moscow 68
Council Bluffs 59
Cambridge 54
Lauterbourg 52
The Dalles 50
São Paulo 41
Lawrence 39
Princeton 39
Ancona 38
San Mateo 36
Munich 33
Milan 31
Ann Arbor 30
Helsinki 27
Centro 26
Hefei 25
Da Nang 24
Redmond 24
Shanghai 24
Abidjan 23
Pune 21
Haiphong 20
London 20
Chicago 19
Orem 19
San Diego 19
Guangzhou 18
Tokyo 18
Warsaw 18
Buffalo 17
Marche 17
Rome 16
Santa Clara 16
Turku 16
Brussels 15
Montreal 15
Denver 14
Turin 14
Columbus 13
Frankfurt am Main 13
Poplar 12
Rio de Janeiro 12
Chennai 11
Washington 10
Stockholm 9
Tolentino 9
Bologna 8
Brooklyn 8
Falls Church 8
Miano 8
Nuremberg 8
Quito 8
Squinzano 8
Tashkent 8
Ankara 7
Atlanta 7
Baghdad 7
Belo Horizonte 7
Hải Dương 7
Johannesburg 7
Mexico City 7
Minsk 7
Querétaro 7
Wuhan 7
Biên Hòa 6
Cagliari 6
Naples 6
Nha Trang 6
Ninh Bình 6
Phoenix 6
Santiago 6
Asunción 5
Athens 5
Boston 5
Brasília 5
Can Tho 5
City of London 5
Dhaka 5
Guayaquil 5
Mumbai 5
Totale 4.874
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Nome #
Torulaspora delbrueckii in the brewing process: A new approach to enhance bioflavour and to reduce ethanol content 232
Effect of inoculated azotobacteria and Phanerochaete chrysosporium on the composting of olive pomace: Microbial community dynamics and phenols evolution 204
Free and Immobilized Cells of Torulaspora delbrueckii and Lachancea thermotolerans in Sparkling Wine: Innovative Application in Secondary Bottle Fermentation 187
Assessment of non-conventional yeasts with potential probiotic for protein-fortified craft beer production 173
Metschnikowia pulcherrima as biocontrol agent and wine aroma enhancer in combination with a native Saccharomyces cerevisiae 172
Potential Probiotic Yeasts Sourced from Natural Environmental and Spontaneous Processed Foods 171
Comparison between Metschnikowia pulcherrima and Torulaspora delbrueckii used in sequential wine fermentations with Saccharomyces cerevisiae 167
Volatile profile of reduced alcohol wines fermented with selected non-Saccharomyces yeasts under different aeration conditions 165
Nonconventional yeasts in craft beer brewing 164
Reduction of sulfur compounds through genetic improvement of native saccharomyces cerevisiae useful for organic and sulfite-free wine 163
Exploitation of Three Non-Conventional Yeast Species in the Brewing Process 162
Biocontrol of Non-Saccharomyces Yeasts in Vineyard against the Gray Mold Disease Agent Botrytis cinerea 161
Conversion of raw glycerol to microbial lipids by new Metschnikowia and Yarrowia lipolytica strains 149
Improved Saccharomyces cerevisiae Strain in Pure and Sequential Fermentation with Torulaspora delbrueckii for the Production of Verdicchio Wine with Reduced Sulfites 148
Starmerella bombicola and saccharomyces cerevisiae in wine sequential fermentation in aeration condition: Evaluation of ethanol reduction and analytical profile 148
Yeast interactions and molecular mechanisms in wine fermentation: A comprehensive review 148
Investigation of the dominant microbiota in ready-to-eat grasshoppers and mealworms and quantification of carbapenem resistance genes by qPCR 144
The chances for using non-Saccharomyces wine yeasts for a sustainable winemaking 142
Torulaspora delbrueckii contribution in mixed brewing fermentations with different Saccharomyces cerevisiae strains 138
Metschnikowia pulcherrima selected strain for ethanol reduction in wine: Influence of cell immobilization and aeration condition 137
Non-conventional yeast species for lowering ethanol content of wines 133
Beer between Tradition and Innovation 133
Purification and characterization of WA18, a new mycocin produced by wickerhamomyces anomalus active in wine against brettanomyces bruxellensis spoilage yeasts 133
Fermentazioni sequenziali mediante l'impiego di lieviti non-convenzionali per la riduzione del contenuto di etanolo nel vino 132
Sequential Fermentation with Selected Immobilized Non-Saccharomyces Yeast for Reduction of Ethanol Content in Wine 131
Torulaspora delbrueckii for secondary fermentation in sparkling wine production 131
Occurrence and Persistence of Saccharomyces cerevisiae Population in Spontaneous Fermentation and the Relation with “Winery Effect” 131
Characterization of wild yeasts isolated from artisan dairies in the Marche region, Italy, for selection of promising functional starters 129
Ethanol Reduction in Montepulciano Wine: Starmerella bombicola Sequential Fermentation at Pilot Scale Under Aeration Conditions 123
Occurrence of Brettanomyces bruxellensis on Grape Berries and in Related Winemaking Cellar 123
Ecological Distribution and Oenological Characterization of Native Saccharomyces cerevisiae in an Organic Winery 121
Sequential fermentation using non-Saccharomyces yeasts for the reduction of alcohol content in wine 121
Fitness of Selected Indigenous Saccharomyces cerevisiae Strains for White Piceno DOC Wines Production 120
Agro-ecosystem of honeybees as source for native probiotic yeasts 118
Metschnikowia pulcherrima in Cold Clarification: Biocontrol Activity and Aroma Enhancement in Verdicchio Wine 118
Biocontrol Using Torulaspora delbrueckii in Sequential Fermentation: New Insights into Low-Sulfite Verdicchio Wines 118
Dominance and influence of selectedSaccharomyces cerevisiaestrains on the analytical profile of craft beer refermentation 117
Screening of yeasts for growth on crude glycerol and optimization of biomass production 116
The Influence of Fungicide Treatments on Mycobiota of Grapes and Its Evolution during Fermentation Evaluated by Metagenomic and Culture-Dependent Methods 115
Evolution of Aromatic Profile of Torulaspora delbrueckii Mixed Fermentation at Microbrewery Plant 114
Footprint of Nonconventional Yeasts and Their Contribution in Alcoholic Fermentations 110
Complessità aromatica, il ruolo dei non-Saccharomyces 109
Lentil Fortification and Non-Conventional Yeasts as Strategy to Enhance Functionality and Aroma Profile of Craft Beer 107
Exploitation of Yeasts with Probiotic Traits for Kefir Production: Effectiveness of the Microbial Consortium 107
Yeast interactions in inoculated wine fermentation 107
Bioactive Properties of Fermented Beverages: Wine and Beer 104
Assessment of Spontaneous Fermentation and Non-Saccharomyces Sequential Fermentation in Verdicchio Wine at Winery Scale 104
Biocontrol and Probiotic Function of Non-Saccharomyces Yeasts: New Insights in Agri-Food Industry 103
Yeast communities related to honeybees: occurrence and distribution in flowers, gut mycobiota, and bee products 102
Sequential fermentation using non-Saccharomyces yeasts for the reduction of alcohol content in wine 100
TdPIR minisatellite fingerprinting as a useful new tool for Torulaspora delbrueckii molecular typing 97
Influence of vintage and selected starter on Torulaspora delbrueckii/Saccharomyces cerevisiae sequential fermentation 96
The impact of fungicide treatments on yeast biota of Verdicchio and Montepulciano grape varieties 95
Mixed fermentations, yeast interactions and metabolites production in industrial fermentations 93
Improving white wine aroma and structure by non-Saccharomyces yeasts 92
Occurrence and involvement of yeast biota in ripening of Italian Fossa cheese 88
L'influenza dei lieviti Saccharomyces e non Saccharomyces sul processo di rifermentazione della birra 87
Consortium of selected yeasts to produce healthy soy fermented beverage: Evaluation of microbial evolution, analytical, sensorial, and functional features 80
Recycled Brewer’s Spent Grain (BSG) and Grape Juice: A New Tool for Non-Alcoholic (NAB) or Low-Alcoholic (LAB) Craft Beer Using Non-Conventional Yeasts 78
Unravelling the potential of non-conventional yeasts and recycled brewers spent grains (BSG) for non-alcoholic and low alcohol beer (NABLAB) 69
Relationships Among Origin, Genotype, and Oenological Traits of Brettanomyces Yeasts 64
From Pollen to Bee Bread: A Reservoir of Functional Yeasts 30
A Comprehensive Review of Non-Conventional Yeasts: Innovation in Craft Beer Production 13
Lachancea thermotolerans as a tool for enhancing aroma complexity in sparkling wine secondary fermentation 7
Totale 7.794
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Categoria #
all - tutte 32.159
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 32.159
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/202123 0 0 0 0 0 0 0 0 0 0 0 23
2021/2022379 32 65 19 10 3 29 9 31 25 19 40 97
2022/2023784 62 103 50 78 46 147 3 53 179 4 45 14
2023/2024518 70 14 29 55 71 124 10 48 20 22 4 51
2024/20251.049 130 93 31 11 41 38 83 44 244 74 133 127
2025/20263.862 231 274 609 403 366 202 540 335 267 343 155 137
Totale 7.794