IRIS
CANONICO, Laura
 Distribuzione geografica
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Continente #
NA - Nord America 3.006
EU - Europa 1.281
AS - Asia 984
SA - Sud America 334
AF - Africa 70
OC - Oceania 6
Continente sconosciuto - Info sul continente non disponibili 3
Totale 5.684
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Nazione #
US - Stati Uniti d'America 2.959
IT - Italia 361
SG - Singapore 331
CN - Cina 276
BR - Brasile 258
RU - Federazione Russa 156
UA - Ucraina 134
IE - Irlanda 119
SE - Svezia 117
HK - Hong Kong 112
DE - Germania 109
VN - Vietnam 94
GB - Regno Unito 64
FI - Finlandia 49
FR - Francia 44
IN - India 40
DK - Danimarca 38
TR - Turchia 33
JP - Giappone 27
MA - Marocco 27
AR - Argentina 25
CI - Costa d'Avorio 22
CA - Canada 21
NL - Olanda 21
EC - Ecuador 20
KR - Corea 19
PL - Polonia 19
MX - Messico 17
BE - Belgio 14
ID - Indonesia 14
CO - Colombia 11
ES - Italia 11
BD - Bangladesh 9
ZA - Sudafrica 9
AT - Austria 7
CL - Cile 7
IQ - Iraq 6
GR - Grecia 5
PY - Paraguay 4
UY - Uruguay 4
AE - Emirati Arabi Uniti 3
AL - Albania 3
AU - Australia 3
DO - Repubblica Dominicana 3
EU - Europa 3
NP - Nepal 3
NZ - Nuova Zelanda 3
TN - Tunisia 3
AZ - Azerbaigian 2
CH - Svizzera 2
CZ - Repubblica Ceca 2
EG - Egitto 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
BO - Bolivia 1
DZ - Algeria 1
GY - Guiana 1
HN - Honduras 1
IR - Iran 1
JO - Giordania 1
KZ - Kazakistan 1
LT - Lituania 1
MY - Malesia 1
NI - Nicaragua 1
PA - Panama 1
PH - Filippine 1
SA - Arabia Saudita 1
SV - El Salvador 1
TH - Thailandia 1
TW - Taiwan 1
TZ - Tanzania 1
VE - Venezuela 1
Totale 5.684
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Città #
Dallas 513
Ashburn 367
Chandler 275
Singapore 206
Fairfield 188
Jacksonville 149
Dublin 117
Hong Kong 110
Houston 99
Boardman 95
Wilmington 92
Des Moines 79
New York 75
Seattle 73
Woodbridge 73
Los Angeles 68
Beijing 67
Cambridge 54
Lawrence 39
Princeton 39
Ancona 38
Moscow 38
San Mateo 36
The Dalles 36
São Paulo 34
Munich 32
Ann Arbor 30
Ho Chi Minh City 27
Centro 26
Hefei 25
Redmond 24
Hanoi 23
Abidjan 22
Pune 19
San Diego 19
Guangzhou 17
Helsinki 17
Marche 17
Tokyo 17
Chicago 16
Turku 16
London 15
Brussels 14
Denver 14
Shanghai 14
Milan 13
Warsaw 13
Columbus 12
Rome 12
Buffalo 11
Santa Clara 11
Poplar 10
Turin 10
Washington 10
Montreal 9
Rio de Janeiro 9
Tolentino 9
Falls Church 8
Nuremberg 8
Squinzano 8
Quito 7
Wuhan 7
Ankara 6
Atlanta 6
Cagliari 6
Chennai 6
Frankfurt am Main 6
Haiphong 6
Orem 6
Stockholm 6
Belo Horizonte 5
Biên Hòa 5
Brooklyn 5
Johannesburg 5
Mumbai 5
Nanjing 5
Palermo 5
Querétaro 5
Arcevia 4
Athens 4
Boston 4
Brasília 4
Calasetta 4
City of London 4
Da Nang 4
Fermo 4
Jakarta 4
Jesi 4
Manchester 4
Ninh Bình 4
Norwalk 4
Perugia 4
Amsterdam 3
Asunción 3
Baghdad 3
Bexley 3
Calgary 3
Campobasso 3
Can Tho 3
Caxias do Sul 3
Totale 3.699
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Nome #
Torulaspora delbrueckii in the brewing process: A new approach to enhance bioflavour and to reduce ethanol content 188
Effect of inoculated azotobacteria and Phanerochaete chrysosporium on the composting of olive pomace: Microbial community dynamics and phenols evolution 171
Free and Immobilized Cells of Torulaspora delbrueckii and Lachancea thermotolerans in Sparkling Wine: Innovative Application in Secondary Bottle Fermentation 152
Nonconventional yeasts in craft beer brewing 141
Comparison between Metschnikowia pulcherrima and Torulaspora delbrueckii used in sequential wine fermentations with Saccharomyces cerevisiae 137
Assessment of non-conventional yeasts with potential probiotic for protein-fortified craft beer production 137
Exploitation of Three Non-Conventional Yeast Species in the Brewing Process 131
Conversion of raw glycerol to microbial lipids by new Metschnikowia and Yarrowia lipolytica strains 130
Reduction of sulfur compounds through genetic improvement of native saccharomyces cerevisiae useful for organic and sulfite-free wine 119
The chances for using non-Saccharomyces wine yeasts for a sustainable winemaking 118
Fermentazioni sequenziali mediante l'impiego di lieviti non-convenzionali per la riduzione del contenuto di etanolo nel vino 116
Potential Probiotic Yeasts Sourced from Natural Environmental and Spontaneous Processed Foods 116
Beer between Tradition and Innovation 116
Improved Saccharomyces cerevisiae Strain in Pure and Sequential Fermentation with Torulaspora delbrueckii for the Production of Verdicchio Wine with Reduced Sulfites 114
Metschnikowia pulcherrima as biocontrol agent and wine aroma enhancer in combination with a native Saccharomyces cerevisiae 112
Biocontrol of Non-Saccharomyces Yeasts in Vineyard against the Gray Mold Disease Agent Botrytis cinerea 111
Sequential Fermentation with Selected Immobilized Non-Saccharomyces Yeast for Reduction of Ethanol Content in Wine 109
Yeast interactions and molecular mechanisms in wine fermentation: A comprehensive review 108
Investigation of the dominant microbiota in ready-to-eat grasshoppers and mealworms and quantification of carbapenem resistance genes by qPCR 106
Torulaspora delbrueckii contribution in mixed brewing fermentations with different Saccharomyces cerevisiae strains 105
Metschnikowia pulcherrima selected strain for ethanol reduction in wine: Influence of cell immobilization and aeration condition 105
Sequential fermentation using non-Saccharomyces yeasts for the reduction of alcohol content in wine 105
Purification and characterization of WA18, a new mycocin produced by wickerhamomyces anomalus active in wine against brettanomyces bruxellensis spoilage yeasts 104
Starmerella bombicola and saccharomyces cerevisiae in wine sequential fermentation in aeration condition: Evaluation of ethanol reduction and analytical profile 104
Dominance and influence of selectedSaccharomyces cerevisiaestrains on the analytical profile of craft beer refermentation 103
Non-conventional yeast species for lowering ethanol content of wines 102
Characterization of wild yeasts isolated from artisan dairies in the Marche region, Italy, for selection of promising functional starters 102
Torulaspora delbrueckii for secondary fermentation in sparkling wine production 100
Occurrence of Brettanomyces bruxellensis on Grape Berries and in Related Winemaking Cellar 99
Screening of yeasts for growth on crude glycerol and optimization of biomass production 97
Volatile profile of reduced alcohol wines fermented with selected non-Saccharomyces yeasts under different aeration conditions 97
Evolution of Aromatic Profile of Torulaspora delbrueckii Mixed Fermentation at Microbrewery Plant 97
Fitness of Selected Indigenous Saccharomyces cerevisiae Strains for White Piceno DOC Wines Production 96
Ecological Distribution and Oenological Characterization of Native Saccharomyces cerevisiae in an Organic Winery 94
Occurrence and Persistence of Saccharomyces cerevisiae Population in Spontaneous Fermentation and the Relation with “Winery Effect” 94
Complessità aromatica, il ruolo dei non-Saccharomyces 91
Agro-ecosystem of honeybees as source for native probiotic yeasts 87
Sequential fermentation using non-Saccharomyces yeasts for the reduction of alcohol content in wine 85
The Influence of Fungicide Treatments on Mycobiota of Grapes and Its Evolution during Fermentation Evaluated by Metagenomic and Culture-Dependent Methods 84
Footprint of Nonconventional Yeasts and Their Contribution in Alcoholic Fermentations 84
Influence of vintage and selected starter on Torulaspora delbrueckii/Saccharomyces cerevisiae sequential fermentation 82
Metschnikowia pulcherrima in Cold Clarification: Biocontrol Activity and Aroma Enhancement in Verdicchio Wine 79
Biocontrol Using Torulaspora delbrueckii in Sequential Fermentation: New Insights into Low-Sulfite Verdicchio Wines 79
Assessment of Spontaneous Fermentation and Non-Saccharomyces Sequential Fermentation in Verdicchio Wine at Winery Scale 79
Mixed fermentations, yeast interactions and metabolites production in industrial fermentations 78
TdPIR minisatellite fingerprinting as a useful new tool for Torulaspora delbrueckii molecular typing 77
Yeast interactions in inoculated wine fermentation 77
L'influenza dei lieviti Saccharomyces e non Saccharomyces sul processo di rifermentazione della birra 77
Occurrence and involvement of yeast biota in ripening of Italian Fossa cheese 76
Lentil Fortification and Non-Conventional Yeasts as Strategy to Enhance Functionality and Aroma Profile of Craft Beer 75
The impact of fungicide treatments on yeast biota of Verdicchio and Montepulciano grape varieties 73
Exploitation of Yeasts with Probiotic Traits for Kefir Production: Effectiveness of the Microbial Consortium 70
Ethanol Reduction in Montepulciano Wine: Starmerella bombicola Sequential Fermentation at Pilot Scale Under Aeration Conditions 69
Improving white wine aroma and structure by non-Saccharomyces yeasts 63
Biocontrol and Probiotic Function of Non-Saccharomyces Yeasts: New Insights in Agri-Food Industry 62
Bioactive Properties of Fermented Beverages: Wine and Beer 54
Consortium of selected yeasts to produce healthy soy fermented beverage: Evaluation of microbial evolution, analytical, sensorial, and functional features 54
Yeast communities related to honeybees: occurrence and distribution in flowers, gut mycobiota, and bee products 52
Relationships Among Origin, Genotype, and Oenological Traits of Brettanomyces Yeasts 36
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 36
Unravelling the potential of non-conventional yeasts and recycled brewers spent grains (BSG) for non-alcoholic and low alcohol beer (NABLAB) 36
Totale 5.851
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Categoria #
all - tutte 27.075
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 27.075
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021419 0 0 0 0 0 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
2025/20261.919 231 274 609 403 366 36 0 0 0 0 0 0
Totale 5.851