IRIS
CANONICO, Laura
 Distribuzione geografica
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Continente #
NA - Nord America 1.884
EU - Europa 923
AS - Asia 412
AF - Africa 31
SA - Sud America 19
Continente sconosciuto - Info sul continente non disponibili 3
OC - Oceania 2
Totale 3.274
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Nazione #
US - Stati Uniti d'America 1.880
IT - Italia 278
CN - Cina 140
UA - Ucraina 131
SG - Singapore 126
IE - Irlanda 119
SE - Svezia 111
DE - Germania 68
HK - Hong Kong 66
RU - Federazione Russa 41
DK - Danimarca 37
FI - Finlandia 32
FR - Francia 32
GB - Regno Unito 32
MA - Marocco 26
TR - Turchia 25
IN - India 22
BR - Brasile 16
KR - Corea 16
BE - Belgio 14
NL - Olanda 11
JP - Giappone 8
AT - Austria 5
PL - Polonia 5
CA - Canada 4
CI - Costa d'Avorio 3
EC - Ecuador 3
EU - Europa 3
CZ - Repubblica Ceca 2
IQ - Iraq 2
AU - Australia 1
AZ - Azerbaigian 1
BA - Bosnia-Erzegovina 1
BD - Bangladesh 1
EG - Egitto 1
ES - Italia 1
GR - Grecia 1
IR - Iran 1
KZ - Kazakistan 1
LT - Lituania 1
NG - Nigeria 1
NZ - Nuova Zelanda 1
PH - Filippine 1
PK - Pakistan 1
RO - Romania 1
VN - Vietnam 1
Totale 3.274
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Città #
Chandler 275
Fairfield 188
Ashburn 154
Jacksonville 149
Dublin 117
Boardman 95
Houston 93
Wilmington 91
Des Moines 79
Woodbridge 73
Seattle 70
Hong Kong 64
Singapore 62
Cambridge 54
New York 50
Lawrence 39
Princeton 39
San Mateo 36
Ann Arbor 30
Centro 26
Redmond 24
Pune 19
San Diego 19
Marche 17
Helsinki 16
Beijing 14
Brussels 14
Los Angeles 14
Shanghai 14
London 12
Milan 10
Washington 10
Guangzhou 9
Tolentino 9
Falls Church 8
Squinzano 8
Rome 7
Wuhan 7
Cagliari 6
Nuremberg 6
Turin 6
Ancona 5
Dallas 5
Nanjing 5
Arcevia 4
Calasetta 4
Fermo 4
Jesi 4
Norwalk 4
Perugia 4
Abidjan 3
Campobasso 3
Frankfurt am Main 3
Frosinone 3
Kraków 3
Moscow 3
New Bedfont 3
Quanzhou 3
Quito 3
Southwark 3
Vienna 3
Bologna 2
Caorle 2
Carbondale 2
Castelfidardo 2
Cork 2
Fayetteville 2
Filottrano 2
Florence 2
Genoa 2
Heze 2
Hounslow 2
Irpin 2
Izmir 2
Jiaxing 2
Jinan 2
Lodz 2
Macerata 2
Olomouc 2
Ottawa 2
Palermo 2
Portoferraio 2
Prescot 2
San Ginesio 2
San Giorgio A Cremano 2
Shenzhen 2
St Petersburg 2
Tiantai Chengguanzhen 2
Trapani 2
Utrecht 2
Visakhapatnam 2
Yiwu 2
Yuncheng 2
Aberdeen 1
Acquaviva Picena 1
Alagoinhas 1
Alghero 1
Astana 1
Athens 1
Auckland 1
Totale 2.176
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Nome #
Torulaspora delbrueckii in the brewing process: A new approach to enhance bioflavour and to reduce ethanol content 156
Effect of inoculated azotobacteria and Phanerochaete chrysosporium on the composting of olive pomace: Microbial community dynamics and phenols evolution 128
Reduction of sulfur compounds through genetic improvement of native saccharomyces cerevisiae useful for organic and sulfite-free wine 107
Exploitation of Three Non-Conventional Yeast Species in the Brewing Process 102
Purification and characterization of WA18, a new mycocin produced by wickerhamomyces anomalus active in wine against brettanomyces bruxellensis spoilage yeasts 91
Potential Probiotic Yeasts Sourced from Natural Environmental and Spontaneous Processed Foods 89
Fermentazioni sequenziali mediante l'impiego di lieviti non-convenzionali per la riduzione del contenuto di etanolo nel vino 87
Conversion of raw glycerol to microbial lipids by new Metschnikowia and Yarrowia lipolytica strains 86
Investigation of the dominant microbiota in ready-to-eat grasshoppers and mealworms and quantification of carbapenem resistance genes by qPCR 85
Metschnikowia pulcherrima selected strain for ethanol reduction in wine: Influence of cell immobilization and aeration condition 85
Improved Saccharomyces cerevisiae Strain in Pure and Sequential Fermentation with Torulaspora delbrueckii for the Production of Verdicchio Wine with Reduced Sulfites 84
Assessment of non-conventional yeasts with potential probiotic for protein-fortified craft beer production 84
Torulaspora delbrueckii for secondary fermentation in sparkling wine production 82
Sequential fermentation using non-Saccharomyces yeasts for the reduction of alcohol content in wine 81
Sequential Fermentation with Selected Immobilized Non-Saccharomyces Yeast for Reduction of Ethanol Content in Wine 79
Torulaspora delbrueckii contribution in mixed brewing fermentations with different Saccharomyces cerevisiae strains 77
Volatile profile of reduced alcohol wines fermented with selected non-Saccharomyces yeasts under different aeration conditions 76
Beer between Tradition and Innovation 75
Dominance and influence of selectedSaccharomyces cerevisiaestrains on the analytical profile of craft beer refermentation 74
Starmerella bombicola and saccharomyces cerevisiae in wine sequential fermentation in aeration condition: Evaluation of ethanol reduction and analytical profile 73
Yeast interactions and molecular mechanisms in wine fermentation: A comprehensive review 73
Screening of yeasts for growth on crude glycerol and optimization of biomass production 71
Influence of vintage and selected starter on Torulaspora delbrueckii/Saccharomyces cerevisiae sequential fermentation 69
Non-conventional yeast species for lowering ethanol content of wines 69
Mixed fermentations, yeast interactions and metabolites production in industrial fermentations 69
The Influence of Fungicide Treatments on Mycobiota of Grapes and Its Evolution during Fermentation Evaluated by Metagenomic and Culture-Dependent Methods 69
Evolution of Aromatic Profile of Torulaspora delbrueckii Mixed Fermentation at Microbrewery Plant 69
Footprint of Nonconventional Yeasts and Their Contribution in Alcoholic Fermentations 67
Fitness of Selected Indigenous Saccharomyces cerevisiae Strains for White Piceno DOC Wines Production 66
Sequential fermentation using non-Saccharomyces yeasts for the reduction of alcohol content in wine 64
Occurrence of Brettanomyces bruxellensis on Grape Berries and in Related Winemaking Cellar 63
Yeast interactions in inoculated wine fermentation 62
Complessità aromatica, il ruolo dei non-Saccharomyces 62
Characterization of wild yeasts isolated from artisan dairies in the Marche region, Italy, for selection of promising functional starters 61
The impact of fungicide treatments on yeast biota of Verdicchio and Montepulciano grape varieties 57
Biocontrol of Non-Saccharomyces Yeasts in Vineyard against the Gray Mold Disease Agent Botrytis cinerea 57
Metschnikowia pulcherrima as biocontrol agent and wine aroma enhancer in combination with a native Saccharomyces cerevisiae 54
TdPIR minisatellite fingerprinting as a useful new tool for Torulaspora delbrueckii molecular typing 54
Occurrence and involvement of yeast biota in ripening of Italian Fossa cheese 54
L'influenza dei lieviti Saccharomyces e non Saccharomyces sul processo di rifermentazione della birra 50
Assessment of Spontaneous Fermentation and Non-Saccharomyces Sequential Fermentation in Verdicchio Wine at Winery Scale 40
Lentil Fortification and Non-Conventional Yeasts as Strategy to Enhance Functionality and Aroma Profile of Craft Beer 38
Ecological Distribution and Oenological Characterization of Native Saccharomyces cerevisiae in an Organic Winery 38
Improving white wine aroma and structure by non-Saccharomyces yeasts 37
Agro-ecosystem of honeybees as source for native probiotic yeasts 32
Metschnikowia pulcherrima in Cold Clarification: Biocontrol Activity and Aroma Enhancement in Verdicchio Wine 32
Exploitation of Yeasts with Probiotic Traits for Kefir Production: Effectiveness of the Microbial Consortium 32
Biocontrol and Probiotic Function of Non-Saccharomyces Yeasts: New Insights in Agri-Food Industry 25
Consortium of selected yeasts to produce healthy soy fermented beverage: Evaluation of microbial evolution, analytical, sensorial, and functional features 19
Biocontrol Using Torulaspora delbrueckii in Sequential Fermentation: New Insights into Low-Sulfite Verdicchio Wines 19
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 11
Unravelling the potential of non-conventional yeasts and recycled brewers spent grains (BSG) for non-alcoholic and low alcohol beer (NABLAB) 10
Yeast communities related to honeybees: occurrence and distribution in flowers, gut mycobiota, and bee products 7
Relationships Among Origin, Genotype, and Oenological Traits of Brettanomyces Yeasts 3
Occurrence and Persistence of Saccharomyces cerevisiae Population in Spontaneous Fermentation and the Relation with “Winery Effect” 3
Totale 3.407
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Categoria #
all - tutte 20.317
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 20.317
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020112 0 0 0 0 0 0 0 0 43 14 5 50
2020/2021658 39 54 90 9 47 46 91 44 47 83 85 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
2024/2025524 130 93 31 11 41 38 83 44 53 0 0 0
Totale 3.407