IRIS
CANONICO, Laura
 Distribuzione geografica
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Continente #
NA - Nord America 4.538
EU - Europa 1.741
AS - Asia 1.630
SA - Sud America 437
Continente sconosciuto - Info sul continente non disponibili 189
AF - Africa 108
OC - Oceania 6
Totale 8.649
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Nazione #
US - Stati Uniti d'America 4.405
IT - Italia 527
SG - Singapore 476
CN - Cina 368
VN - Vietnam 333
BR - Brasile 317
RU - Federazione Russa 288
UA - Ucraina 136
DE - Germania 127
HK - Hong Kong 121
IE - Irlanda 120
SE - Svezia 120
FR - Francia 109
GB - Regno Unito 77
IN - India 66
FI - Finlandia 59
CA - Canada 54
BD - Bangladesh 47
TR - Turchia 40
AR - Argentina 39
DK - Danimarca 38
MA - Marocco 32
MX - Messico 30
NL - Olanda 30
JP - Giappone 29
PL - Polonia 28
CI - Costa d'Avorio 24
EC - Ecuador 24
IQ - Iraq 23
KR - Corea 22
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
NI - Nicaragua 7
PH - Filippine 7
SA - Arabia Saudita 7
EG - Egitto 6
GR - Grecia 6
HN - Honduras 6
VE - Venezuela 6
AE - Emirati Arabi Uniti 5
AZ - Azerbaigian 5
CR - Costa Rica 5
GP - Guadalupe 5
UY - Uruguay 5
AL - Albania 4
CZ - Repubblica Ceca 4
GT - Guatemala 4
JM - Giamaica 4
PE - Perù 4
PR - Porto Rico 4
PT - Portogallo 4
TT - Trinidad e Tobago 4
AU - Australia 3
DO - Repubblica Dominicana 3
EU - Europa 3
IL - Israele 3
KE - Kenya 3
KZ - Kazakistan 3
LT - Lituania 3
MK - Macedonia 3
NZ - Nuova Zelanda 3
SC - Seychelles 3
TH - Thailandia 3
AO - Angola 2
BA - Bosnia-Erzegovina 2
BF - Burkina Faso 2
BH - Bahrain 2
BO - Bolivia 2
CH - Svizzera 2
ET - Etiopia 2
GE - Georgia 2
HU - Ungheria 2
LB - Libano 2
NG - Nigeria 2
RO - Romania 2
SV - El Salvador 2
TW - Taiwan 2
AF - Afghanistan, Repubblica islamica di 1
AM - Armenia 1
BT - Bhutan 1
BZ - Belize 1
CW - ???statistics.table.value.countryCode.CW??? 1
DM - Dominica 1
GA - Gabon 1
GD - Grenada 1
GY - Guiana 1
IR - Iran 1
Totale 8.451
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Città #
Ashburn 816
Dallas 521
Singapore 288
Chandler 275
San Jose 234
Council Bluffs 212
Fairfield 188
Jacksonville 149
Dublin 118
Hong Kong 116
Boardman 110
Houston 100
New York 98
Ho Chi Minh City 92
Wilmington 92
Los Angeles 86
Des Moines 79
Hanoi 79
Beijing 78
Seattle 75
Woodbridge 73
Moscow 68
Cambridge 54
Lauterbourg 52
The Dalles 51
São Paulo 42
Ancona 40
Milan 40
Phoenix 40
Lawrence 39
Princeton 39
San Mateo 36
Munich 33
Santa Clara 32
Ann Arbor 30
Helsinki 27
Centro 26
Hefei 25
Shanghai 25
Da Nang 24
Redmond 24
Abidjan 23
Rome 23
Chicago 22
Pune 21
Haiphong 20
London 20
Orem 19
San Diego 19
Warsaw 19
Buffalo 18
Guangzhou 18
Tokyo 18
Marche 17
Montreal 17
Denver 16
Turku 16
Brussels 15
Turin 15
Frankfurt am Main 14
Columbus 13
Poplar 12
Rio de Janeiro 12
Chennai 11
Washington 11
Brooklyn 10
Naples 10
Atlanta 9
Nuremberg 9
Stockholm 9
Tolentino 9
Belo Horizonte 8
Bologna 8
Falls Church 8
Lynnwood 8
Miano 8
Quito 8
Squinzano 8
Tashkent 8
Ankara 7
Baghdad 7
Cagliari 7
Hải Dương 7
Johannesburg 7
Managua 7
Mexico City 7
Minsk 7
North Bergen 7
Querétaro 7
Wuhan 7
Asunción 6
Biên Hòa 6
Boston 6
Nha Trang 6
Ninh Bình 6
Palermo 6
Santiago 6
Athens 5
Brasília 5
Calgary 5
Totale 5.289
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Nome #
Torulaspora delbrueckii in the brewing process: A new approach to enhance bioflavour and to reduce ethanol content 244
Effect of inoculated azotobacteria and Phanerochaete chrysosporium on the composting of olive pomace: Microbial community dynamics and phenols evolution 212
Volatile profile of reduced alcohol wines fermented with selected non-Saccharomyces yeasts under different aeration conditions 206
Free and Immobilized Cells of Torulaspora delbrueckii and Lachancea thermotolerans in Sparkling Wine: Innovative Application in Secondary Bottle Fermentation 205
Metschnikowia pulcherrima as biocontrol agent and wine aroma enhancer in combination with a native Saccharomyces cerevisiae 190
Assessment of non-conventional yeasts with potential probiotic for protein-fortified craft beer production 186
Nonconventional yeasts in craft beer brewing 180
Comparison between Metschnikowia pulcherrima and Torulaspora delbrueckii used in sequential wine fermentations with Saccharomyces cerevisiae 176
Potential Probiotic Yeasts Sourced from Natural Environmental and Spontaneous Processed Foods 176
Reduction of sulfur compounds through genetic improvement of native saccharomyces cerevisiae useful for organic and sulfite-free wine 174
Biocontrol of Non-Saccharomyces Yeasts in Vineyard against the Gray Mold Disease Agent Botrytis cinerea 174
Starmerella bombicola and saccharomyces cerevisiae in wine sequential fermentation in aeration condition: Evaluation of ethanol reduction and analytical profile 171
Exploitation of Three Non-Conventional Yeast Species in the Brewing Process 165
The chances for using non-Saccharomyces wine yeasts for a sustainable winemaking 158
Improved Saccharomyces cerevisiae Strain in Pure and Sequential Fermentation with Torulaspora delbrueckii for the Production of Verdicchio Wine with Reduced Sulfites 157
Yeast interactions and molecular mechanisms in wine fermentation: A comprehensive review 157
Conversion of raw glycerol to microbial lipids by new Metschnikowia and Yarrowia lipolytica strains 155
Investigation of the dominant microbiota in ready-to-eat grasshoppers and mealworms and quantification of carbapenem resistance genes by qPCR 150
Torulaspora delbrueckii contribution in mixed brewing fermentations with different Saccharomyces cerevisiae strains 149
Purification and characterization of WA18, a new mycocin produced by wickerhamomyces anomalus active in wine against brettanomyces bruxellensis spoilage yeasts 149
Sequential Fermentation with Selected Immobilized Non-Saccharomyces Yeast for Reduction of Ethanol Content in Wine 147
Non-conventional yeast species for lowering ethanol content of wines 146
Fermentazioni sequenziali mediante l'impiego di lieviti non-convenzionali per la riduzione del contenuto di etanolo nel vino 146
Ethanol Reduction in Montepulciano Wine: Starmerella bombicola Sequential Fermentation at Pilot Scale Under Aeration Conditions 144
Beer between Tradition and Innovation 144
Occurrence and Persistence of Saccharomyces cerevisiae Population in Spontaneous Fermentation and the Relation with “Winery Effect” 144
Metschnikowia pulcherrima selected strain for ethanol reduction in wine: Influence of cell immobilization and aeration condition 143
Ecological Distribution and Oenological Characterization of Native Saccharomyces cerevisiae in an Organic Winery 139
Torulaspora delbrueckii for secondary fermentation in sparkling wine production 139
Characterization of wild yeasts isolated from artisan dairies in the Marche region, Italy, for selection of promising functional starters 137
Metschnikowia pulcherrima in Cold Clarification: Biocontrol Activity and Aroma Enhancement in Verdicchio Wine 135
Occurrence of Brettanomyces bruxellensis on Grape Berries and in Related Winemaking Cellar 135
Agro-ecosystem of honeybees as source for native probiotic yeasts 134
Fitness of Selected Indigenous Saccharomyces cerevisiae Strains for White Piceno DOC Wines Production 130
Biocontrol Using Torulaspora delbrueckii in Sequential Fermentation: New Insights into Low-Sulfite Verdicchio Wines 128
Sequential fermentation using non-Saccharomyces yeasts for the reduction of alcohol content in wine 128
Bioactive Properties of Fermented Beverages: Wine and Beer 123
Evolution of Aromatic Profile of Torulaspora delbrueckii Mixed Fermentation at Microbrewery Plant 123
Dominance and influence of selectedSaccharomyces cerevisiaestrains on the analytical profile of craft beer refermentation 122
Screening of yeasts for growth on crude glycerol and optimization of biomass production 122
Yeast communities related to honeybees: occurrence and distribution in flowers, gut mycobiota, and bee products 120
Yeast interactions in inoculated wine fermentation 120
Complessità aromatica, il ruolo dei non-Saccharomyces 120
The Influence of Fungicide Treatments on Mycobiota of Grapes and Its Evolution during Fermentation Evaluated by Metagenomic and Culture-Dependent Methods 118
Lentil Fortification and Non-Conventional Yeasts as Strategy to Enhance Functionality and Aroma Profile of Craft Beer 117
Exploitation of Yeasts with Probiotic Traits for Kefir Production: Effectiveness of the Microbial Consortium 116
Biocontrol and Probiotic Function of Non-Saccharomyces Yeasts: New Insights in Agri-Food Industry 115
Footprint of Nonconventional Yeasts and Their Contribution in Alcoholic Fermentations 114
Assessment of Spontaneous Fermentation and Non-Saccharomyces Sequential Fermentation in Verdicchio Wine at Winery Scale 112
Mixed fermentations, yeast interactions and metabolites production in industrial fermentations 109
Sequential fermentation using non-Saccharomyces yeasts for the reduction of alcohol content in wine 108
Influence of vintage and selected starter on Torulaspora delbrueckii/Saccharomyces cerevisiae sequential fermentation 105
TdPIR minisatellite fingerprinting as a useful new tool for Torulaspora delbrueckii molecular typing 102
The impact of fungicide treatments on yeast biota of Verdicchio and Montepulciano grape varieties 101
Occurrence and involvement of yeast biota in ripening of Italian Fossa cheese 99
Improving white wine aroma and structure by non-Saccharomyces yeasts 99
L'influenza dei lieviti Saccharomyces e non Saccharomyces sul processo di rifermentazione della birra 98
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 91
Unravelling the potential of non-conventional yeasts and recycled brewers spent grains (BSG) for non-alcoholic and low alcohol beer (NABLAB) 90
Consortium of selected yeasts to produce healthy soy fermented beverage: Evaluation of microbial evolution, analytical, sensorial, and functional features 89
Relationships Among Origin, Genotype, and Oenological Traits of Brettanomyces Yeasts 79
From Pollen to Bee Bread: A Reservoir of Functional Yeasts 46
A Comprehensive Review of Non-Conventional Yeasts: Innovation in Craft Beer Production 36
Kombucha as a Reservoir of Probiotic Yeasts Tailored for Plant-Based Fermentations 33
Lachancea thermotolerans as a tool for enhancing aroma complexity in sparkling wine secondary fermentation 30
Evaluating yeasts as biocontrol agents against pathogenic and spoilage microorganisms in agri-food: action of volatile organic compounds (VOCs) 22
Microbial Dynamics and Functional Shift During Spontaneous Fermentation of Bee Pollen from Different Geographical Origins 17
Totale 8.649
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Categoria #
all - tutte 36.323
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 36.323
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022263 0 0 0 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
2026/2027823 187 163 155 318 0 0 0 0 0 0 0 0
Totale 8.649