IRIS
CANONICO, Laura
 Distribuzione geografica
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Continente #
NA - Nord America 2.900
EU - Europa 1.242
AS - Asia 844
SA - Sud America 327
AF - Africa 67
OC - Oceania 4
Continente sconosciuto - Info sul continente non disponibili 3
Totale 5.387
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Nazione #
US - Stati Uniti d'America 2.857
IT - Italia 329
CN - Cina 271
BR - Brasile 255
SG - Singapore 234
RU - Federazione Russa 156
UA - Ucraina 134
IE - Irlanda 119
SE - Svezia 117
HK - Hong Kong 112
DE - Germania 108
VN - Vietnam 68
GB - Regno Unito 64
FI - Finlandia 49
FR - Francia 44
DK - Danimarca 37
IN - India 36
TR - Turchia 33
JP - Giappone 27
MA - Marocco 27
AR - Argentina 24
CI - Costa d'Avorio 22
NL - Olanda 21
EC - Ecuador 20
CA - Canada 19
KR - Corea 19
PL - Polonia 18
MX - Messico 17
BE - Belgio 14
CO - Colombia 11
ID - Indonesia 11
AT - Austria 7
BD - Bangladesh 7
ES - Italia 7
ZA - Sudafrica 7
CL - Cile 6
IQ - Iraq 6
GR - Grecia 5
PY - Paraguay 4
UY - Uruguay 4
AL - Albania 3
AU - Australia 3
DO - Repubblica Dominicana 3
EU - Europa 3
NP - Nepal 3
TN - Tunisia 3
AE - Emirati Arabi Uniti 2
AZ - Azerbaigian 2
CH - Svizzera 2
CZ - Repubblica Ceca 2
HU - Ungheria 2
IL - Israele 2
JM - Giamaica 2
KE - Kenya 2
NG - Nigeria 2
PE - Perù 2
PK - Pakistan 2
RO - Romania 2
UZ - Uzbekistan 2
AO - Angola 1
BA - Bosnia-Erzegovina 1
BH - Bahrain 1
DZ - Algeria 1
EG - Egitto 1
GY - Guiana 1
HN - Honduras 1
IR - Iran 1
JO - Giordania 1
KZ - Kazakistan 1
LT - Lituania 1
NZ - Nuova Zelanda 1
PH - Filippine 1
SA - Arabia Saudita 1
SV - El Salvador 1
TW - Taiwan 1
TZ - Tanzania 1
Totale 5.387
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Città #
Dallas 513
Ashburn 310
Chandler 275
Fairfield 188
Jacksonville 149
Singapore 133
Dublin 117
Hong Kong 110
Houston 99
Boardman 95
Wilmington 92
Des Moines 79
New York 74
Seattle 73
Woodbridge 73
Beijing 67
Los Angeles 56
Cambridge 54
Lawrence 39
Princeton 39
Moscow 38
San Mateo 36
São Paulo 33
Munich 32
Ann Arbor 30
The Dalles 30
Centro 26
Hefei 25
Redmond 24
Abidjan 22
Pune 19
San Diego 19
Hanoi 18
Ho Chi Minh City 18
Guangzhou 17
Helsinki 17
Marche 17
Tokyo 17
Turku 16
Chicago 15
London 15
Brussels 14
Denver 14
Shanghai 14
Ancona 13
Columbus 12
Milan 12
Rome 12
Warsaw 12
Santa Clara 11
Poplar 10
Turin 10
Washington 10
Rio de Janeiro 9
Tolentino 9
Falls Church 8
Montreal 8
Nuremberg 8
Squinzano 8
Quito 7
Wuhan 7
Ankara 6
Cagliari 6
Chennai 6
Stockholm 6
Atlanta 5
Belo Horizonte 5
Brooklyn 5
Frankfurt am Main 5
Haiphong 5
Johannesburg 5
Nanjing 5
Orem 5
Palermo 5
Querétaro 5
Arcevia 4
Athens 4
Boston 4
Brasília 4
Calasetta 4
City of London 4
Fermo 4
Jesi 4
Manchester 4
Norwalk 4
Perugia 4
Amsterdam 3
Asunción 3
Baghdad 3
Bexley 3
Biên Hòa 3
Calgary 3
Campobasso 3
Can Tho 3
Caxias do Sul 3
Clarksburg 3
Da Nang 3
Franca 3
Frosinone 3
Jakarta 3
Totale 3.487
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Nome #
Torulaspora delbrueckii in the brewing process: A new approach to enhance bioflavour and to reduce ethanol content 179
Effect of inoculated azotobacteria and Phanerochaete chrysosporium on the composting of olive pomace: Microbial community dynamics and phenols evolution 166
Free and Immobilized Cells of Torulaspora delbrueckii and Lachancea thermotolerans in Sparkling Wine: Innovative Application in Secondary Bottle Fermentation 146
Nonconventional yeasts in craft beer brewing 138
Comparison between Metschnikowia pulcherrima and Torulaspora delbrueckii used in sequential wine fermentations with Saccharomyces cerevisiae 132
Exploitation of Three Non-Conventional Yeast Species in the Brewing Process 126
Conversion of raw glycerol to microbial lipids by new Metschnikowia and Yarrowia lipolytica strains 125
Assessment of non-conventional yeasts with potential probiotic for protein-fortified craft beer production 122
Reduction of sulfur compounds through genetic improvement of native saccharomyces cerevisiae useful for organic and sulfite-free wine 113
The chances for using non-Saccharomyces wine yeasts for a sustainable winemaking 112
Beer between Tradition and Innovation 112
Fermentazioni sequenziali mediante l'impiego di lieviti non-convenzionali per la riduzione del contenuto di etanolo nel vino 111
Potential Probiotic Yeasts Sourced from Natural Environmental and Spontaneous Processed Foods 111
Sequential Fermentation with Selected Immobilized Non-Saccharomyces Yeast for Reduction of Ethanol Content in Wine 105
Improved Saccharomyces cerevisiae Strain in Pure and Sequential Fermentation with Torulaspora delbrueckii for the Production of Verdicchio Wine with Reduced Sulfites 105
Torulaspora delbrueckii contribution in mixed brewing fermentations with different Saccharomyces cerevisiae strains 104
Yeast interactions and molecular mechanisms in wine fermentation: A comprehensive review 104
Biocontrol of Non-Saccharomyces Yeasts in Vineyard against the Gray Mold Disease Agent Botrytis cinerea 104
Metschnikowia pulcherrima as biocontrol agent and wine aroma enhancer in combination with a native Saccharomyces cerevisiae 103
Metschnikowia pulcherrima selected strain for ethanol reduction in wine: Influence of cell immobilization and aeration condition 103
Purification and characterization of WA18, a new mycocin produced by wickerhamomyces anomalus active in wine against brettanomyces bruxellensis spoilage yeasts 102
Dominance and influence of selectedSaccharomyces cerevisiaestrains on the analytical profile of craft beer refermentation 101
Sequential fermentation using non-Saccharomyces yeasts for the reduction of alcohol content in wine 101
Investigation of the dominant microbiota in ready-to-eat grasshoppers and mealworms and quantification of carbapenem resistance genes by qPCR 100
Starmerella bombicola and saccharomyces cerevisiae in wine sequential fermentation in aeration condition: Evaluation of ethanol reduction and analytical profile 98
Characterization of wild yeasts isolated from artisan dairies in the Marche region, Italy, for selection of promising functional starters 97
Screening of yeasts for growth on crude glycerol and optimization of biomass production 96
Fitness of Selected Indigenous Saccharomyces cerevisiae Strains for White Piceno DOC Wines Production 95
Volatile profile of reduced alcohol wines fermented with selected non-Saccharomyces yeasts under different aeration conditions 95
Evolution of Aromatic Profile of Torulaspora delbrueckii Mixed Fermentation at Microbrewery Plant 95
Torulaspora delbrueckii for secondary fermentation in sparkling wine production 94
Non-conventional yeast species for lowering ethanol content of wines 93
Ecological Distribution and Oenological Characterization of Native Saccharomyces cerevisiae in an Organic Winery 89
Occurrence of Brettanomyces bruxellensis on Grape Berries and in Related Winemaking Cellar 89
Occurrence and Persistence of Saccharomyces cerevisiae Population in Spontaneous Fermentation and the Relation with “Winery Effect” 89
Complessità aromatica, il ruolo dei non-Saccharomyces 87
The Influence of Fungicide Treatments on Mycobiota of Grapes and Its Evolution during Fermentation Evaluated by Metagenomic and Culture-Dependent Methods 82
Sequential fermentation using non-Saccharomyces yeasts for the reduction of alcohol content in wine 80
Influence of vintage and selected starter on Torulaspora delbrueckii/Saccharomyces cerevisiae sequential fermentation 80
Footprint of Nonconventional Yeasts and Their Contribution in Alcoholic Fermentations 80
Agro-ecosystem of honeybees as source for native probiotic yeasts 78
Metschnikowia pulcherrima in Cold Clarification: Biocontrol Activity and Aroma Enhancement in Verdicchio Wine 77
Mixed fermentations, yeast interactions and metabolites production in industrial fermentations 77
TdPIR minisatellite fingerprinting as a useful new tool for Torulaspora delbrueckii molecular typing 76
Assessment of Spontaneous Fermentation and Non-Saccharomyces Sequential Fermentation in Verdicchio Wine at Winery Scale 75
Yeast interactions in inoculated wine fermentation 75
L'influenza dei lieviti Saccharomyces e non Saccharomyces sul processo di rifermentazione della birra 75
Occurrence and involvement of yeast biota in ripening of Italian Fossa cheese 75
The impact of fungicide treatments on yeast biota of Verdicchio and Montepulciano grape varieties 71
Biocontrol Using Torulaspora delbrueckii in Sequential Fermentation: New Insights into Low-Sulfite Verdicchio Wines 68
Lentil Fortification and Non-Conventional Yeasts as Strategy to Enhance Functionality and Aroma Profile of Craft Beer 65
Exploitation of Yeasts with Probiotic Traits for Kefir Production: Effectiveness of the Microbial Consortium 65
Ethanol Reduction in Montepulciano Wine: Starmerella bombicola Sequential Fermentation at Pilot Scale Under Aeration Conditions 64
Improving white wine aroma and structure by non-Saccharomyces yeasts 59
Biocontrol and Probiotic Function of Non-Saccharomyces Yeasts: New Insights in Agri-Food Industry 55
Bioactive Properties of Fermented Beverages: Wine and Beer 51
Consortium of selected yeasts to produce healthy soy fermented beverage: Evaluation of microbial evolution, analytical, sensorial, and functional features 46
Yeast communities related to honeybees: occurrence and distribution in flowers, gut mycobiota, and bee products 45
Relationships Among Origin, Genotype, and Oenological Traits of Brettanomyces Yeasts 33
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 30
Unravelling the potential of non-conventional yeasts and recycled brewers spent grains (BSG) for non-alcoholic and low alcohol beer (NABLAB) 30
Totale 5.554
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Categoria #
all - tutte 26.412
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 26.412
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021466 0 0 0 0 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
2024/20251.049 130 93 31 11 41 38 83 44 244 74 133 127
2025/20261.622 231 274 609 403 105 0 0 0 0 0 0 0
Totale 5.554