IRIS
CANONICO, Laura
 Distribuzione geografica
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Continente #
NA - Nord America 4.105
EU - Europa 1.672
AS - Asia 1.621
SA - Sud America 433
Continente sconosciuto - Info sul continente non disponibili 179
AF - Africa 104
OC - Oceania 6
Totale 8.120
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Nazione #
US - Stati Uniti d'America 4.010
SG - Singapore 474
IT - Italia 471
CN - Cina 364
VN - Vietnam 333
BR - Brasile 316
RU - Federazione Russa 288
UA - Ucraina 136
DE - Germania 124
HK - Hong Kong 121
IE - Irlanda 120
SE - Svezia 120
FR - Francia 109
GB - Regno Unito 75
IN - India 66
FI - Finlandia 59
BD - Bangladesh 47
CA - Canada 41
TR - Turchia 39
AR - Argentina 38
DK - Danimarca 38
MA - Marocco 32
JP - Giappone 29
MX - Messico 29
NL - Olanda 28
PL - Polonia 27
CI - Costa d'Avorio 24
EC - Ecuador 24
IQ - Iraq 23
KR - Corea 21
ID - Indonesia 20
BE - Belgio 18
CO - Colombia 18
ES - Italia 15
ZA - Sudafrica 14
CL - Cile 12
PK - Pakistan 10
PY - Paraguay 9
TN - Tunisia 9
NP - Nepal 8
UZ - Uzbekistan 8
AT - Austria 7
BY - Bielorussia 7
DZ - Algeria 7
MY - Malesia 7
PH - Filippine 7
SA - Arabia Saudita 7
EG - Egitto 6
GR - Grecia 6
VE - Venezuela 6
AE - Emirati Arabi Uniti 5
UY - Uruguay 5
AL - Albania 4
AZ - Azerbaigian 4
CZ - Repubblica Ceca 4
JM - Giamaica 4
AU - Australia 3
CR - Costa Rica 3
DO - Repubblica Dominicana 3
EU - Europa 3
IL - Israele 3
KE - Kenya 3
KZ - Kazakistan 3
MK - Macedonia 3
NI - Nicaragua 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
GT - Guatemala 2
HN - Honduras 2
HU - Ungheria 2
LB - Libano 2
NG - Nigeria 2
PR - Porto Rico 2
RO - Romania 2
TT - Trinidad e Tobago 2
TW - Taiwan 2
AF - Afghanistan, Repubblica islamica di 1
AM - Armenia 1
BF - Burkina Faso 1
BO - Bolivia 1
BT - Bhutan 1
DM - Dominica 1
GA - Gabon 1
GD - Grenada 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
Totale 7.936
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Città #
Ashburn 735
Dallas 517
Singapore 288
Chandler 275
San Jose 226
Fairfield 188
Council Bluffs 182
Jacksonville 149
Dublin 118
Hong Kong 116
Houston 100
Boardman 99
Ho Chi Minh City 92
New York 92
Wilmington 92
Los Angeles 83
Des Moines 79
Hanoi 79
Beijing 77
Seattle 75
Woodbridge 73
Moscow 68
Cambridge 54
Lauterbourg 52
The Dalles 51
São Paulo 41
Lawrence 39
Princeton 39
Ancona 38
San Mateo 36
Milan 35
Munich 33
Ann Arbor 30
Helsinki 27
Centro 26
Hefei 25
Shanghai 25
Da Nang 24
Redmond 24
Abidjan 23
Santa Clara 23
Pune 21
Chicago 20
Haiphong 20
London 20
Orem 19
San Diego 19
Guangzhou 18
Rome 18
Tokyo 18
Warsaw 18
Buffalo 17
Marche 17
Turku 16
Brussels 15
Denver 15
Montreal 15
Frankfurt am Main 14
Turin 14
Columbus 13
Poplar 12
Rio de Janeiro 12
Chennai 11
Phoenix 11
Brooklyn 10
Washington 10
Nuremberg 9
Stockholm 9
Tolentino 9
Belo Horizonte 8
Bologna 8
Falls Church 8
Miano 8
Quito 8
Squinzano 8
Tashkent 8
Ankara 7
Atlanta 7
Baghdad 7
Cagliari 7
Hải Dương 7
Johannesburg 7
Mexico City 7
Minsk 7
Querétaro 7
Wuhan 7
Asunción 6
Biên Hòa 6
Naples 6
Nha Trang 6
Ninh Bình 6
Santiago 6
Athens 5
Boston 5
Brasília 5
Can Tho 5
City of London 5
Dhaka 5
Guayaquil 5
Mumbai 5
Totale 5.070
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Nome #
Torulaspora delbrueckii in the brewing process: A new approach to enhance bioflavour and to reduce ethanol content 236
Effect of inoculated azotobacteria and Phanerochaete chrysosporium on the composting of olive pomace: Microbial community dynamics and phenols evolution 207
Free and Immobilized Cells of Torulaspora delbrueckii and Lachancea thermotolerans in Sparkling Wine: Innovative Application in Secondary Bottle Fermentation 196
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
Comparison between Metschnikowia pulcherrima and Torulaspora delbrueckii used in sequential wine fermentations with Saccharomyces cerevisiae 174
Potential Probiotic Yeasts Sourced from Natural Environmental and Spontaneous Processed Foods 174
Volatile profile of reduced alcohol wines fermented with selected non-Saccharomyces yeasts under different aeration conditions 173
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
Starmerella bombicola and saccharomyces cerevisiae in wine sequential fermentation in aeration condition: Evaluation of ethanol reduction and analytical profile 158
Improved Saccharomyces cerevisiae Strain in Pure and Sequential Fermentation with Torulaspora delbrueckii for the Production of Verdicchio Wine with Reduced Sulfites 152
Yeast interactions and molecular mechanisms in wine fermentation: A comprehensive review 152
Conversion of raw glycerol to microbial lipids by new Metschnikowia and Yarrowia lipolytica strains 150
The chances for using non-Saccharomyces wine yeasts for a sustainable winemaking 146
Investigation of the dominant microbiota in ready-to-eat grasshoppers and mealworms and quantification of carbapenem resistance genes by qPCR 145
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
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
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
Torulaspora delbrueckii for secondary fermentation in sparkling wine production 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
Characterization of wild yeasts isolated from artisan dairies in the Marche region, Italy, for selection of promising functional starters 132
Metschnikowia pulcherrima in Cold Clarification: Biocontrol Activity and Aroma Enhancement in Verdicchio Wine 130
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
Sequential fermentation using non-Saccharomyces yeasts for the reduction of alcohol content in wine 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
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
Yeast interactions in inoculated wine fermentation 118
Evolution of Aromatic Profile of Torulaspora delbrueckii Mixed Fermentation at Microbrewery Plant 117
Complessità aromatica, il ruolo dei non-Saccharomyces 116
The Influence of Fungicide Treatments on Mycobiota of Grapes and Its Evolution during Fermentation Evaluated by Metagenomic and Culture-Dependent Methods 116
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
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
Sequential fermentation using non-Saccharomyces yeasts for the reduction of alcohol content in wine 103
TdPIR minisatellite fingerprinting as a useful new tool for Torulaspora delbrueckii molecular typing 101
Influence of vintage and selected starter on Torulaspora delbrueckii/Saccharomyces cerevisiae sequential fermentation 98
The impact of fungicide treatments on yeast biota of Verdicchio and Montepulciano grape varieties 98
Mixed fermentations, yeast interactions and metabolites production in industrial fermentations 97
Occurrence and involvement of yeast biota in ripening of Italian Fossa cheese 94
Improving white wine aroma and structure by non-Saccharomyces yeasts 94
L'influenza dei lieviti Saccharomyces e non Saccharomyces sul processo di rifermentazione della birra 92
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 86
Consortium of selected yeasts to produce healthy soy fermented beverage: Evaluation of microbial evolution, analytical, sensorial, and functional features 83
Unravelling the potential of non-conventional yeasts and recycled brewers spent grains (BSG) for non-alcoholic and low alcohol beer (NABLAB) 77
Relationships Among Origin, Genotype, and Oenological Traits of Brettanomyces Yeasts 73
From Pollen to Bee Bread: A Reservoir of Functional Yeasts 37
A Comprehensive Review of Non-Conventional Yeasts: Innovation in Craft Beer Production 25
Lachancea thermotolerans as a tool for enhancing aroma complexity in sparkling wine secondary fermentation 20
Totale 8.120
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Categoria #
all - tutte 33.924
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 33.924
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022347 0 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
2025/20263.894 231 274 609 403 366 202 540 335 267 343 155 169
2026/2027294 187 107 0 0 0 0 0 0 0 0 0 0
Totale 8.120