GRANCHI, LISA
 Distribuzione geografica
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Continente #
NA - Nord America 8.547
EU - Europa 5.693
AS - Asia 1.982
SA - Sud America 292
OC - Oceania 86
AF - Africa 63
Continente sconosciuto - Info sul continente non disponibili 3
Totale 16.666
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Nazione #
US - Stati Uniti d'America 8.510
RU - Federazione Russa 1.909
IT - Italia 1.238
SG - Singapore 677
HK - Hong Kong 655
IE - Irlanda 571
UA - Ucraina 411
DE - Germania 369
SE - Svezia 348
CN - Cina 305
PL - Polonia 291
BR - Brasile 255
FI - Finlandia 187
FR - Francia 117
IN - India 111
AU - Australia 83
TR - Turchia 82
GB - Regno Unito 70
CH - Svizzera 58
NL - Olanda 38
JO - Giordania 32
ES - Italia 31
CA - Canada 30
KR - Corea 23
SC - Seychelles 22
ID - Indonesia 21
CI - Costa d'Avorio 18
VN - Vietnam 15
BE - Belgio 12
CL - Cile 11
AR - Argentina 10
PT - Portogallo 9
IQ - Iraq 8
JP - Giappone 8
EC - Ecuador 7
PK - Pakistan 7
ZA - Sudafrica 7
GR - Grecia 6
HR - Croazia 6
IR - Iran 6
VE - Venezuela 5
BD - Bangladesh 4
DZ - Algeria 4
RS - Serbia 4
TH - Thailandia 4
AM - Armenia 3
AZ - Azerbaigian 3
CZ - Repubblica Ceca 3
EU - Europa 3
LT - Lituania 3
MA - Marocco 3
MY - Malesia 3
NZ - Nuova Zelanda 3
PR - Porto Rico 3
AE - Emirati Arabi Uniti 2
AO - Angola 2
AT - Austria 2
EG - Egitto 2
HU - Ungheria 2
JM - Giamaica 2
KH - Cambogia 2
NP - Nepal 2
RO - Romania 2
SM - San Marino 2
TN - Tunisia 2
UZ - Uzbekistan 2
BG - Bulgaria 1
BO - Bolivia 1
BY - Bielorussia 1
CM - Camerun 1
CR - Costa Rica 1
IL - Israele 1
KG - Kirghizistan 1
KZ - Kazakistan 1
LB - Libano 1
LV - Lettonia 1
MD - Moldavia 1
MU - Mauritius 1
MX - Messico 1
NG - Nigeria 1
PE - Perù 1
PH - Filippine 1
PY - Paraguay 1
SY - Repubblica araba siriana 1
TJ - Tagikistan 1
UY - Uruguay 1
Totale 16.666
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Città #
Santa Clara 3.096
Chandler 621
Dublin 571
Jacksonville 546
Hong Kong 513
Fairfield 489
Singapore 367
Ashburn 287
Florence 285
Warsaw 285
Cambridge 232
Woodbridge 231
Seattle 218
Wilmington 200
Houston 185
Princeton 170
Beijing 144
Ann Arbor 107
Medford 106
Altamura 104
Boston 95
Lawrence 90
Munich 90
Moscow 85
Boardman 82
Melbourne 80
Mumbai 76
Izmir 70
Helsinki 67
Buffalo 66
Shanghai 62
Milan 53
Paris 53
Bern 44
San Diego 43
West Jordan 41
Norwalk 38
Rome 37
New York 35
Redwood City 29
Verona 26
Los Angeles 25
Kent 24
Hillsboro 22
Toronto 21
Jakarta 20
Frankfurt Am Main 19
Abidjan 18
Yubileyny 16
Torino 15
Andover 14
Auburn Hills 14
Turin 13
Brussels 12
Dearborn 12
Guangzhou 12
Scandicci 12
Barcelona 11
Bari 11
Bengaluru 11
Naples 11
Saint Petersburg 11
São Paulo 11
Dong Ket 10
Falls Church 10
Nanjing 10
Palermo 9
Hangzhou 8
London 8
Redmond 8
Bologna 7
Prato 7
Serra 7
Belo Horizonte 6
Cortona 6
Fremont 6
Lappeenranta 6
Salvador 6
Seodaemun-gu 6
Spisic-Bukovica 6
Amsterdam 5
Bagno A Ripoli 5
Berlin 5
Bonn 5
Brasília 5
Camisano Vicentino 5
Châtenay-malabry 5
Colle di Val d'Elsa 5
Empoli 5
Fortaleza 5
Frankfurt am Main 5
Gallarate 5
Gimhae 5
Laurel 5
Livorno 5
Padova 5
Rio de Janeiro 5
The Dalles 5
Venice 5
Xian 5
Totale 10.580
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Nome #
Control of mixing step in the bread production with weak wheat flour and sourdough 276
Modelling sugar and acid content in Sangiovese grapes under future climates: an Italian case study 253
Fermented bread wastes for poly-β-hydroxybutyrate (PHB) production by purple non-sulfur bacteria 221
PHYSIOLOGICAL PROPERTIES OF ZYGOSACCHAROMYCES FLORENTINUS STRAINS FERMENTING AT LOW TEMPERATURES 212
Diversity of saccharomyces cerevisiae strains isolated from two Italian wine-producing regions 205
PUTRESCINE ACCUMULATION IN WINE: ROLE OF OENOCOCCUS OENI 178
Beta-glucosidase and esterase activity from Oenococcus oeni: screening and evaluation during malolactic fermentation in harsh condition 162
Development of new microalgaebased sourdough “crostini”: functional effects of Arthrospira platensis (spirulina) addition 159
Impact of Saccharomyces cerevisiae Strains on Health-Promoting Compounds in Wine 154
Amino Acid Metabolisms and Production of Biogenic Amines and Ethyl Carbamate 153
Effect of selected strains of lactobacilli on the antioxidant and anti-inflammatory properties of sourdough 152
Amino Acid Metabolisms and Production of Biogenic Amines and Ethyl Carbamate. 149
Quantifying the effects of ethanol and temperature on the fitness advantage of predominant Saccharomyces cerevisiae strains occurring in spontaneous wine fermentations 147
Biogenic amine production by Oenococcus oeni 140
Prove di utilizzo di un estratto di uva immatura in alternativa alla solforosa per la maturazione in legno di un vino Sangiovese 139
Effect of Saccharomyces cerevisiae and Candida zemplinina on quercetin, vitisin A and hydroxytyrosol contents in Sangiovese wines. 133
Bread wastes to energy: Sequential lactic and photo-fermentation for hydrogen production 132
Liquid and firm sourdough fermentation: microbial robustness and interactions during consecutive backsloppings 131
Vegetable oils protect phycocyanin from thermal degradation during cooking of spirulina-based “crostini” 131
Exploitation of sourdough lactic acid bacteria to reduce raffinose family oligosaccharides (RFOs) content in breads enriched with chickpea flour 129
Biodiversity and geographical origin of Oenococcus oeni strains 128
BIODIVERSITY AND GEOGRAPHICAL ORIGIN OF OENOCOCCUS OENI STRAINS 127
Antioxidant and anti-inflammatory properties of sourdoughs containing selected Lactobacilli strains are retained in breads 127
Fermentazione alcolica: da inoculata a spontanea 127
Vegetable oils protect phycocyanin from thermal degradation during cooking in spirulina-based “crostini” 126
Dynamics of yeast populations during the early stages of natural fermentation for the production of Brunello di Montalcino wines 126
Advances in Analytical Techniques for the Determination of Toxic Components, Microelements, Aroma Compounds and Therapeutic Significance 125
The Biodiversity of Saccharomyces cerevisiae in SpontaneousWine Fermentation: The Occurrence and Persistence of Winery-Strains 123
Glutatione: evoluzione del contenuto di un antiossidante naturale durante la fermentazione alcolica spontanea di uve rosse. 123
Typing of Lactobacillus sanfranciscensis isolates from traditional sourdoughs by combining conventional and multiplex RAPD–PCR profiles 122
Effect of oleic acid on Oenococcus oeni strains and malolactic fermentation in wine 121
Effect of consumption of ancient grain bread leavened with sourdough or with baker’s yeast on cardio-metabolic risk parameters: a dietary intervention trial 120
Selection of autochthonous bacterial starters to produce typical Italian dry-fermented sausages with low biogenic amine content 117
Fatty acid composition of malolactic Oenococcus oeni strains exposed to pH and ethanol stress 116
Rapid detection and quantification of yeast species during spontaneous wine fermentation by PCR-RFLP analysis of the rDNA ITS region 116
CARATTERIZZAZIONE FISIOLOGICO BIOCHIMICA DI BATTERI MALOLATTICI ISOLATI DA VINI DEL CHIANTI 113
Bioactive Properties of Breads Made with Sourdough of Hull-Less Barley or Conventional and Pigmented Wheat Flours 113
Development of a Machine for the Production of Liquid Wine Yeast to Induce Grape Juice Fermentations 112
Selection of Indigenous Saccharomyces cerevisiae Strains and Exploitation of a Pilot-Plant to Produce Fresh Yeast Starter Cultures in a Winery 112
Extra Virgin Olive Oil Quality as Affected by Yeast Species Occurring in the Extraction Process 112
PRODUCTION OF BIOGENIC AMINES BY WINE MICRORGANISMS 111
Species attribution and strain typing of Oenococcus oeni (formerly Leuconostoc oenos) with restriction endonuclease fingerprints 111
CARATTERIZZAZIONE FISIOLOGICO-BIOCHIMICA DI BATTERI MALOLATTICI ISOLATI DA VINI DEL CHIANTI 111
The species-specific ratios of 2,3-butanediol and acetoin isomers as a tool to evaluate wine yeast performance 110
Autoctoni per stile 110
DETECTION OF PUTRESCINE-PRODUCER OENOCOCCUS OENI STRAINS BY PCR 110
MANUALE DELLE BUONE PRATICHE. Birra Agricola Toscana: Qualità e diversificazione per le sfide del futuro 109
Antioxidant Properties of Sourdoughs Made with Whole Grain Flours of Hull-Less Barley or Conventional and Pigmented Wheat and by Selected Lactobacilli Strains 109
Ruolo dei microrganismi nella produzione di amine biogene nel vino 108
Il controllo della fermentazione malolattica per la tutela della qualità del vino. 108
OENOLOGICAL PROPERTIES OF HANSENIASPORA OSMOPHILA AND KLOECKERA CORTICIS FROM WINES PRODUCED BY SPONTANEOUS FERMENTATIONS OF NORMAL AND DRIED GRAPES 108
THE SPECIES-SPECIFIC RATIOS OF 2,3-BUTANEDIOL AND ACETOIN ISOMERS AS A TOOL TO EVALUATE WINE YEAST PERFORMANCE 107
Influence of sequential inoculum of Starmerella bacillaris and Saccharomyces cerevisiae on flavonoid composition of mono‐varietal Sangiovese wines 107
Effects of kneading machine type and total element revolutions on dough rheology and bread characteristics: A focus on straight dough and indirect (biga) methods 107
Characterization of the microbial community in ripened Pecorino Toscano cheese affected by pink discoloration 105
Saccharomyces cerevisiae biodiversity in spontaneous commercial fermentations of grape musts with 'adequate' and 'inadequate' assimilable-nitrogen content 104
Phenotypic and genotypic characterization of Oenococcus oeni strains isolated from Italian wines 104
Use of Selected Lactobacilli to Increase γ-Aminobutyric Acid (GABA) Content in Sourdough Bread Enriched with Amaranth Flour 104
Quercetina in uve e vini Sangiovese: effetto della defogliazione precoce e dei lieviti coinvolti nella fermentazione alcolica 103
Influence of different leavening agents on technological and nutritional characteristics of whole grain breads obtained from ancient and modern flour varieties 103
In situ dextran synthesis by Weissella confusa Ck15 and Leuconostoc pseudomesenteroides DSM 20193 and their effect on chickpea sourdough bread 103
ATTIVITÀ MALOLATTICA DI LEUCONOSTOC OENOS 101
DYNAMICS OF YEAST POPULATIONS DURING NATURAL FERMENTATION OF BRUNELLO DI MONTALCINO WINES 100
Isolation and characterization of indigenous Weissella confusa for in situ bacterial exopolysaccharides (EPS) production in chickpea sourdough 99
Sviluppo delle popolazioni microbiche ed accumulo di ammine biogene in vinificazione 99
Effect of consumption of ancient grain bread leavened with sourdough or with brewer’s yeast on cardio-metabolic risk parameters: a dietary intervention trial 99
AUTOLYSIS OF WINE YEASTS AND BIOGENIC AMINE PRODUCTION BY OENOCOCCUS OENI 97
FERMENTAZIONE MALOLATTICA E TERROIR 96
ATTIVITÀ MALOLATTICA E COMPOSIZIONE IN ACIDI GRASSI DI LEUCONOSTOC OENOS 95
PRIME OSSERVAZIONI SULLA MICROFLORA LATTICA IN ALCUNI VINI DEL CHIANTI 95
Capacità malolattica di ceppi di Leuconostoc oenos selezionati per uso enologico 94
IDENTIFICAZIONE RAPIDA DI LIEVITI DI INTERESSE ENOLOGICO MEDIANTE PCR-RFLP DELLO SPAZIATORE RIBOSOMALE INTERNO TRASCRITTO (ITS) 94
Technological Feature Assessment of Lactic Acid Bacteria Isolated from Cricket Powder’s Spontaneous Fermentation as Potential Starters for Cricket-Wheat Bread Production 93
RAPID ENUMERATION OF YEASTS DURING WINE FERMENTATION BY THE COMBINED USE OF THOMA CHAMBER AND EPIFLUORESCENCE MICROSCOPY 92
Experimental evidence of a general pattern for biogenic amine accumulation during wine-making. 92
Rapid detection of Oenococcus oeni in wine by real-time quantitative PCR 92
Aspetti microbiologici per la valorizzazione del Vermentino. 92
Indigenous Aureobasidium pullulans Strains as Biocontrol Agents of Botrytis cinerea on Grape Berries 92
PHOSPHOLIPIDS AND FATTY ACYL COMPOSITION OF SACCHAROMYCES CEREVISIAE AS AFFECTED BY OXYGEN AND LOW GROWTH TEMPERATURE. 91
Aminoacid Consumption during Growth of non-Saccharomyces Populations in Wine Fermentations 91
Behaviour of Candida zemplinina as affected by the pumping-over operation. 91
ASSIMILABLE-NITROGEN CONTENT OF GRAPE MUST AND SACCHAROMYCES CEREVISIAE BIODIVERSITY IN NATURAL WINE FERMENTATIONS 91
A ogni cantina il suo lievito? 91
I BATTERI LATTICI E LA FERMENTAZIONE MALOLATTICA 91
Gamma-aminobutyric acid (GABA) production in fermented milk by lactic acid bacteria isolated from spontaneous raw milk fermentation 91
Wine Yeasts and Consumer Health 90
Problematiche nella gestione della fermentazione malolattica in vino 89
Isolation and characterization of indigenous Weissella spp. for in situ bacterial exopolysaccharides production in chickpea sourdough bread 89
Biodiversity of Saccharomyces cerevisiae populations in spontaneous wine fermentations carried out with different grape varieties in several wineries 87
Marcatori chimici e molecolari per la tracciabilità di ceppi vinari di Oenococcus oeni. 87
CARATTERIZZAZIONE FENOTIPICA DEI BATTERI MALOLATTICI 86
TYPING OF LEUCONOSTOC OENOS STRAINS WITH TOTAL DNA AND RIBOSOMAL RESTRICTION PATTERNS. 86
PCR-RFLP ANALYSIS OF RIBOSOMAL ITS REGION TO RAPIDLY IDENTIFY YEAST SPECIES OCCURRING IN SPONTANEOUS WINE FERMENTATIONS 85
Phenotypic characterization of Saccharomyces cerevisiae strains dominating spontaneous wine fermentations in different wineries. 85
Quercetin, vitisin and hydroxytyrosol contents of Sangiovese wines as affected by fermenting yeast species and must aeration 85
I regolamenti comunitari di igiene nelle filiere corte 84
Evaluation of the Anti-Listeria activity of indigenous lactic acid bacteria in liver paté. 84
Metodi molecolari per il monitoraggio e la biotipizzazione di Oenococcus oeni 84
LOW-FERMENTATION-TEMPERATURE-INDUCED CHANGES IN PHOSPHOLIPIDS AND FATTY ACID COMPOSITION OF A CRYOTOLERANT SACCHAROMYCES CEREVISIAE STRAIN. 83
OENOLOGICAL PROPERTIES OF HANSENIASPORA OSMOPHILA AND KLOECKERA CORTICIS FROM WINES PRODUCED BY SPONTANEOUS FERMENTATIONS OF NORMAL AND DRIED GRAPES 82
Totale 11.559
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Categoria #
all - tutte 48.258
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 48.258
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020249 0 0 0 0 0 0 0 0 0 0 220 29
2020/20211.351 91 52 130 164 36 178 54 139 82 189 75 161
2021/20221.012 28 144 54 41 42 19 31 104 41 42 179 287
2022/20232.574 264 319 137 153 205 495 338 146 273 44 101 99
2023/20241.259 53 139 219 108 63 110 80 237 27 103 74 46
2024/20257.642 280 782 446 1.050 2.729 1.052 214 383 467 209 30 0
Totale 16.887