IRIS
AGARBATI, ALICE
 Distribuzione geografica
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Continente #
NA - Nord America 750
EU - Europa 338
AS - Asia 42
OC - Oceania 2
SA - Sud America 2
AF - Africa 1
Totale 1.135
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Nazione #
US - Stati Uniti d'America 743
IT - Italia 133
IE - Irlanda 51
SE - Svezia 50
GB - Regno Unito 24
UA - Ucraina 22
DE - Germania 14
SG - Singapore 14
BE - Belgio 13
FI - Finlandia 9
IN - India 8
CN - Cina 7
FR - Francia 6
MX - Messico 6
RU - Federazione Russa 6
DK - Danimarca 4
JP - Giappone 4
PT - Portogallo 4
BR - Brasile 2
KR - Corea 2
TR - Turchia 2
VN - Vietnam 2
AU - Australia 1
CA - Canada 1
ID - Indonesia 1
IR - Iran 1
NG - Nigeria 1
NL - Olanda 1
NZ - Nuova Zelanda 1
PH - Filippine 1
PL - Polonia 1
Totale 1.135
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Città #
Chandler 142
Ashburn 82
Des Moines 61
Dublin 51
Fairfield 42
Jacksonville 33
Cambridge 30
Houston 26
Seattle 25
Wilmington 24
Boardman 22
New York 22
Woodbridge 17
Brussels 13
Lawrence 13
Princeton 13
London 12
Centro 11
San Diego 11
San Mateo 11
Marche 9
Tolentino 9
Los Angeles 8
Pune 8
Washington 8
Ann Arbor 7
Helsinki 7
Cagliari 6
Ciudad Obregón 6
Milan 5
Redmond 5
Porto 4
Frosinone 3
Moscow 3
Nanjing 3
Perugia 3
Turin 3
Ancona 2
Florence 2
Hounslow 2
New Bedfont 2
Norwalk 2
San Ginesio 2
Southwark 2
Squinzano 2
St Petersburg 2
Teramo 2
Visconde do Rio Branco 2
Acquaviva Picena 1
Acton 1
Arcevia 1
Auckland 1
Bandung 1
Belfast 1
Cava De' Tirreni 1
Chicago 1
Cormeilles-en-Parisis 1
Dong Ket 1
Foggia 1
Frankfurt am Main 1
Garbagna Novarese 1
Greenwood 1
Hanoi 1
Homburg 1
Kilburn 1
Kraków 1
La Ricamarie 1
Lagos 1
Lahug 1
Messina 1
Montefortino 1
Nizhniy Novgorod 1
Osaka 1
Paris 1
Pescara 1
Recanati 1
Redwood City 1
Rome 1
San Giorgio A Cremano 1
Santarcangelo 1
Saponara 1
Scordia 1
Seoul 1
Shenzhen 1
Sydney 1
Torino 1
Utrecht 1
Verona 1
Totale 820
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Nome #
Torulaspora delbrueckii in the brewing process: A new approach to enhance bioflavour and to reduce ethanol content 151
Evaluation of Microbiome, Selection and Improvement of Indigenous Yeast Strains of Typical Grape Varieties of Marche Region 101
Reduction of sulfur compounds through genetic improvement of native saccharomyces cerevisiae useful for organic and sulfite-free wine 93
Purification and characterization of WA18, a new mycocin produced by wickerhamomyces anomalus active in wine against brettanomyces bruxellensis spoilage yeasts 85
Improved Saccharomyces cerevisiae Strain in Pure and Sequential Fermentation with Torulaspora delbrueckii for the Production of Verdicchio Wine with Reduced Sulfites 75
Potential Probiotic Yeasts Sourced from Natural Environmental and Spontaneous Processed Foods 74
Brettanomyces spoilage in Albanian wines assessed by culture-dependent and culture-independent methods 65
Fitness of Selected Indigenous Saccharomyces cerevisiae Strains for White Piceno DOC Wines Production 61
The Influence of Fungicide Treatments on Mycobiota of Grapes and Its Evolution during Fermentation Evaluated by Metagenomic and Culture-Dependent Methods 59
Starmerella bombicola and saccharomyces cerevisiae in wine sequential fermentation in aeration condition: Evaluation of ethanol reduction and analytical profile 56
Yeast interactions and molecular mechanisms in wine fermentation: A comprehensive review 56
Characterization of wild yeasts isolated from artisan dairies in the Marche region, Italy, for selection of promising functional starters 51
The impact of fungicide treatments on yeast biota of Verdicchio and Montepulciano grape varieties 47
Biocontrol of Non-Saccharomyces Yeasts in Vineyard against the Gray Mold Disease Agent Botrytis cinerea 41
Assessment of Spontaneous Fermentation and Non-Saccharomyces Sequential Fermentation in Verdicchio Wine at Winery Scale 31
Metschnikowia pulcherrima as biocontrol agent and wine aroma enhancer in combination with a native Saccharomyces cerevisiae 28
Lentil Fortification and Non-Conventional Yeasts as Strategy to Enhance Functionality and Aroma Profile of Craft Beer 26
Ecological Distribution and Oenological Characterization of Native Saccharomyces cerevisiae in an Organic Winery 24
Exploitation of Yeasts with Probiotic Traits for Kefir Production: Effectiveness of the Microbial Consortium 20
Comparative Zymocidial Effect of Three Different Killer Toxins against Brettanomyces bruxellensis Spoilage Yeasts 17
Metschnikowia pulcherrima in Cold Clarification: Biocontrol Activity and Aroma Enhancement in Verdicchio Wine 12
Biocontrol Using Torulaspora delbrueckii in Sequential Fermentation: New Insights into Low-Sulfite Verdicchio Wines 7
Consortium of selected yeasts to produce healthy soy fermented beverage: Evaluation of microbial evolution, analytical, sensorial, and functional features 6
Biocontrol and Probiotic Function of Non-Saccharomyces Yeasts: New Insights in Agri-Food Industry 4
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 2
Unravelling the potential of non-conventional yeasts and recycled brewers spent grains (BSG) for non-alcoholic and low alcohol beer (NABLAB) 2
Totale 1.194
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Categoria #
all - tutte 6.741
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 6.741
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/20195 0 0 0 0 0 0 0 0 0 0 4 1
2019/202051 4 0 2 3 6 2 9 3 13 0 2 7
2020/2021206 10 19 15 1 11 19 57 13 16 18 21 6
2021/2022156 18 17 14 5 0 8 3 7 8 15 22 39
2022/2023418 28 56 19 45 27 94 3 22 88 6 19 11
2023/2024303 39 10 20 37 41 79 9 27 22 16 3 0
Totale 1.194