GRANCHI, LISA
 Distribuzione geografica
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Continente #
NA - Nord America 9.524
EU - Europa 6.712
AS - Asia 4.114
SA - Sud America 812
AF - Africa 120
OC - Oceania 91
Continente sconosciuto - Info sul continente non disponibili 4
Totale 21.377
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Nazione #
US - Stati Uniti d'America 9.428
RU - Federazione Russa 2.598
IT - Italia 1.339
SG - Singapore 1.166
CN - Cina 1.160
HK - Hong Kong 716
BR - Brasile 690
IE - Irlanda 572
KR - Corea 485
DE - Germania 432
UA - Ucraina 414
SE - Svezia 362
PL - Polonia 312
FI - Finlandia 226
VN - Vietnam 140
IN - India 132
FR - Francia 127
GB - Regno Unito 101
TR - Turchia 97
AU - Australia 88
CH - Svizzera 60
CA - Canada 58
ES - Italia 51
NL - Olanda 46
AR - Argentina 43
ID - Indonesia 38
JO - Giordania 33
ZA - Sudafrica 29
JP - Giappone 26
BD - Bangladesh 25
EC - Ecuador 22
SC - Seychelles 22
MX - Messico 21
CI - Costa d'Avorio 19
IQ - Iraq 19
CL - Cile 14
VE - Venezuela 14
CO - Colombia 13
PK - Pakistan 13
BE - Belgio 12
GR - Grecia 11
MA - Marocco 11
PT - Portogallo 11
EG - Egitto 8
LT - Lituania 8
DZ - Algeria 7
AZ - Azerbaigian 6
HR - Croazia 6
IR - Iran 6
SA - Arabia Saudita 6
MY - Malesia 5
PY - Paraguay 5
TH - Thailandia 5
UZ - Uzbekistan 5
AE - Emirati Arabi Uniti 4
AM - Armenia 4
BJ - Benin 4
BO - Bolivia 4
DO - Repubblica Dominicana 4
NP - Nepal 4
PE - Perù 4
RS - Serbia 4
SN - Senegal 4
TN - Tunisia 4
CZ - Repubblica Ceca 3
EU - Europa 3
NZ - Nuova Zelanda 3
PA - Panama 3
PH - Filippine 3
PR - Porto Rico 3
UY - Uruguay 3
AO - Angola 2
AT - Austria 2
BG - Bulgaria 2
BY - Bielorussia 2
CM - Camerun 2
ET - Etiopia 2
HN - Honduras 2
HU - Ungheria 2
JM - Giamaica 2
KH - Cambogia 2
KW - Kuwait 2
KZ - Kazakistan 2
MD - Moldavia 2
RO - Romania 2
SM - San Marino 2
SY - Repubblica araba siriana 2
AG - Antigua e Barbuda 1
BA - Bosnia-Erzegovina 1
CR - Costa Rica 1
CY - Cipro 1
GE - Georgia 1
GT - Guatemala 1
IL - Israele 1
KG - Kirghizistan 1
LA - Repubblica Popolare Democratica del Laos 1
LB - Libano 1
LV - Lettonia 1
ML - Mali 1
MU - Mauritius 1
Totale 21.369
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Città #
Santa Clara 3.114
Singapore 748
Chandler 621
Hong Kong 574
Dublin 572
Jacksonville 547
Fairfield 489
Seoul 463
Ashburn 405
Hefei 346
Beijing 322
Florence 314
Warsaw 302
Cambridge 232
Woodbridge 231
Seattle 223
Wilmington 201
Houston 191
Princeton 170
Buffalo 151
Munich 149
Dallas 147
Los Angeles 146
Moscow 126
Ann Arbor 107
Medford 106
Altamura 104
Boston 99
Lawrence 90
Boardman 82
Melbourne 80
Mumbai 79
Izmir 71
New York 69
Helsinki 67
Milan 67
Shanghai 65
Paris 57
Rome 54
São Paulo 51
Ho Chi Minh City 47
Bern 44
San Diego 43
Council Bluffs 41
West Jordan 41
Kent 39
Clifton 38
Norwalk 38
Redondo Beach 29
Redwood City 29
Turku 28
Hanoi 26
Toronto 26
Verona 26
Jakarta 25
Hillsboro 22
Rio de Janeiro 20
Abidjan 19
Brooklyn 19
Chicago 19
Frankfurt Am Main 19
Tokyo 19
Lappeenranta 17
Yubileyny 16
Torino 15
Andover 14
Auburn Hills 14
Guangzhou 14
Turin 13
Brussels 12
Chennai 12
Dearborn 12
Guarulhos 12
Madrid 12
Montreal 12
Scandicci 12
Stockholm 12
Barcelona 11
Bari 11
Bengaluru 11
Curitiba 11
London 11
Naples 11
Saint Petersburg 11
Belo Horizonte 10
Brasília 10
Denver 10
Dong Ket 10
Falls Church 10
Johannesburg 10
Nanjing 10
Salvador 10
Venice 10
Amsterdam 9
Bologna 9
Goiânia 9
Hangzhou 9
Palermo 9
Athens 8
Atlanta 8
Totale 13.116
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Nome #
Fermented bread wastes for poly-β-hydroxybutyrate (PHB) production by purple non-sulfur bacteria 341
Control of mixing step in the bread production with weak wheat flour and sourdough 294
Modelling sugar and acid content in Sangiovese grapes under future climates: an Italian case study 276
PHYSIOLOGICAL PROPERTIES OF ZYGOSACCHAROMYCES FLORENTINUS STRAINS FERMENTING AT LOW TEMPERATURES 238
Diversity of saccharomyces cerevisiae strains isolated from two Italian wine-producing regions 225
PUTRESCINE ACCUMULATION IN WINE: ROLE OF OENOCOCCUS OENI 211
Impact of Saccharomyces cerevisiae Strains on Health-Promoting Compounds in Wine 199
Beta-glucosidase and esterase activity from Oenococcus oeni: screening and evaluation during malolactic fermentation in harsh condition 192
Development of new microalgaebased sourdough “crostini”: functional effects of Arthrospira platensis (spirulina) addition 186
Prove di utilizzo di un estratto di uva immatura in alternativa alla solforosa per la maturazione in legno di un vino Sangiovese 178
Amino Acid Metabolisms and Production of Biogenic Amines and Ethyl Carbamate 176
Amino Acid Metabolisms and Production of Biogenic Amines and Ethyl Carbamate. 176
Effect of selected strains of lactobacilli on the antioxidant and anti-inflammatory properties of sourdough 172
Isolation and characterization of indigenous Weissella confusa for in situ bacterial exopolysaccharides (EPS) production in chickpea sourdough 170
BIODIVERSITY AND GEOGRAPHICAL ORIGIN OF OENOCOCCUS OENI STRAINS 165
Biogenic amine production by Oenococcus oeni 161
Effect of consumption of ancient grain bread leavened with sourdough or with baker’s yeast on cardio-metabolic risk parameters: a dietary intervention trial 159
Quantifying the effects of ethanol and temperature on the fitness advantage of predominant Saccharomyces cerevisiae strains occurring in spontaneous wine fermentations 158
Extra Virgin Olive Oil Quality as Affected by Yeast Species Occurring in the Extraction Process 158
Effect of Saccharomyces cerevisiae and Candida zemplinina on quercetin, vitisin A and hydroxytyrosol contents in Sangiovese wines. 156
Advances in Analytical Techniques for the Determination of Toxic Components, Microelements, Aroma Compounds and Therapeutic Significance 156
The Biodiversity of Saccharomyces cerevisiae in SpontaneousWine Fermentation: The Occurrence and Persistence of Winery-Strains 156
Antioxidant and anti-inflammatory properties of sourdoughs containing selected Lactobacilli strains are retained in breads 155
Vegetable oils protect phycocyanin from thermal degradation during cooking of spirulina-based “crostini” 154
Bread wastes to energy: Sequential lactic and photo-fermentation for hydrogen production 152
CARATTERIZZAZIONE FISIOLOGICO BIOCHIMICA DI BATTERI MALOLATTICI ISOLATI DA VINI DEL CHIANTI 149
Liquid and firm sourdough fermentation: microbial robustness and interactions during consecutive backsloppings 149
Exploitation of sourdough lactic acid bacteria to reduce raffinose family oligosaccharides (RFOs) content in breads enriched with chickpea flour 149
Vegetable oils protect phycocyanin from thermal degradation during cooking in spirulina-based “crostini” 147
Dynamics of yeast populations during the early stages of natural fermentation for the production of Brunello di Montalcino wines 147
Fermentazione alcolica: da inoculata a spontanea 147
PRODUCTION OF BIOGENIC AMINES BY WINE MICRORGANISMS 146
Characterization of the microbial community in ripened Pecorino Toscano cheese affected by pink discoloration 146
Biodiversity and geographical origin of Oenococcus oeni strains 145
Glutatione: evoluzione del contenuto di un antiossidante naturale durante la fermentazione alcolica spontanea di uve rosse. 145
Antioxidant Properties of Sourdoughs Made with Whole Grain Flours of Hull-Less Barley or Conventional and Pigmented Wheat and by Selected Lactobacilli Strains 144
Development of a Machine for the Production of Liquid Wine Yeast to Induce Grape Juice Fermentations 143
Bioactive Properties of Breads Made with Sourdough of Hull-Less Barley or Conventional and Pigmented Wheat Flours 143
Exploitation of Selected Sourdough Saccharomyces cerevisiae Strains for the Production of a Craft Raspberry Fruit Beer 142
Typing of Lactobacillus sanfranciscensis isolates from traditional sourdoughs by combining conventional and multiplex RAPD–PCR profiles 138
Use of Selected Lactobacilli to Increase γ-Aminobutyric Acid (GABA) Content in Sourdough Bread Enriched with Amaranth Flour 138
Contribution of Saccharomyces cerevisiae strains to health promoting compounds in wine 137
MANUALE DELLE BUONE PRATICHE. Birra Agricola Toscana: Qualità e diversificazione per le sfide del futuro 136
Fatty acid composition of malolactic Oenococcus oeni strains exposed to pH and ethanol stress 136
Rapid detection and quantification of yeast species during spontaneous wine fermentation by PCR-RFLP analysis of the rDNA ITS region 136
Quercetina in uve e vini Sangiovese: effetto della defogliazione precoce e dei lieviti coinvolti nella fermentazione alcolica 136
DETECTION OF PUTRESCINE-PRODUCER OENOCOCCUS OENI STRAINS BY PCR 136
Effects of Saccharomyces cerevisiae and Starmerella bacillaris on the physicochemical and sensory characteristics of sparkling pear cider (Perry) 135
Effect of oleic acid on Oenococcus oeni strains and malolactic fermentation in wine 134
CARATTERIZZAZIONE FISIOLOGICO-BIOCHIMICA DI BATTERI MALOLATTICI ISOLATI DA VINI DEL CHIANTI 134
In situ dextran synthesis by Weissella confusa Ck15 and Leuconostoc pseudomesenteroides DSM 20193 and their effect on chickpea sourdough bread 134
THE SPECIES-SPECIFIC RATIOS OF 2,3-BUTANEDIOL AND ACETOIN ISOMERS AS A TOOL TO EVALUATE WINE YEAST PERFORMANCE 133
Selection of Indigenous Saccharomyces cerevisiae Strains and Exploitation of a Pilot-Plant to Produce Fresh Yeast Starter Cultures in a Winery 133
Selection of autochthonous bacterial starters to produce typical Italian dry-fermented sausages with low biogenic amine content 132
ATTIVITÀ MALOLATTICA E COMPOSIZIONE IN ACIDI GRASSI DI LEUCONOSTOC OENOS 131
Autoctoni per stile 131
Effects of kneading machine type and total element revolutions on dough rheology and bread characteristics: A focus on straight dough and indirect (biga) methods 131
DYNAMICS OF YEAST POPULATIONS DURING NATURAL FERMENTATION OF BRUNELLO DI MONTALCINO WINES 130
Saccharomyces cerevisiae biodiversity in spontaneous commercial fermentations of grape musts with 'adequate' and 'inadequate' assimilable-nitrogen content 127
Influence of sequential inoculum of Starmerella bacillaris and Saccharomyces cerevisiae on flavonoid composition of mono‐varietal Sangiovese wines 126
Ruolo dei microrganismi nella produzione di amine biogene nel vino 125
The species-specific ratios of 2,3-butanediol and acetoin isomers as a tool to evaluate wine yeast performance 125
Quercetina in uve e vini Sangiovese: effetto della defogliazione precoce e dei lieviti coinvolti nella fermentazione alcolica 125
BIODIVERSITY OF INDIGENOUS SACCHAROMYCES CEREVISIAE: A DISTINCTIVE RESOURCE FOR WINERIES? 125
Species attribution and strain typing of Oenococcus oeni (formerly Leuconostoc oenos) with restriction endonuclease fingerprints 124
Behaviour of Candida zemplinina as affected by the pumping-over operation. 124
Indigenous Aureobasidium pullulans Strains as Biocontrol Agents of Botrytis cinerea on Grape Berries 124
Influence of different leavening agents on technological and nutritional characteristics of whole grain breads obtained from ancient and modern flour varieties 124
Comparison between Metschnikowia pulcherrima and Torulaspora delbrueckii used in sequential wine fermentations with Saccharomyces cerevisiae 123
RAPID ENUMERATION OF YEASTS DURING WINE FERMENTATION BY THE COMBINED USE OF THOMA CHAMBER AND EPIFLUORESCENCE MICROSCOPY 122
Aspetti microbiologici per la valorizzazione del Vermentino. 122
Il controllo della fermentazione malolattica per la tutela della qualità del vino. 121
Gamma-aminobutyric acid (GABA) production in fermented milk by lactic acid bacteria isolated from spontaneous raw milk fermentation 120
OENOLOGICAL PROPERTIES OF HANSENIASPORA OSMOPHILA AND KLOECKERA CORTICIS FROM WINES PRODUCED BY SPONTANEOUS FERMENTATIONS OF NORMAL AND DRIED GRAPES 119
Replacement of SO2 with an Unripe Grape Extract and Chitosan during Oak Aging: Case Study of a Sangiovese Wine 118
AUTOLYSIS OF WINE YEASTS AND BIOGENIC AMINE PRODUCTION BY OENOCOCCUS OENI 117
ATTIVITÀ MALOLATTICA DI LEUCONOSTOC OENOS 117
PHOSPHOLIPIDS AND FATTY ACYL COMPOSITION OF SACCHAROMYCES CEREVISIAE AS AFFECTED BY OXYGEN AND LOW GROWTH TEMPERATURE. 116
Anthocyanin contents and profiles in Sangiovese wines produced with a sequential inoculum of Starmerella bacillaris (synonym Candida zemplinina) and Saccharomyces cerevisiae 116
Phenotypic and genotypic characterization of Oenococcus oeni strains isolated from Italian wines 115
ASSIMILABLE-NITROGEN CONTENT OF GRAPE MUST AND SACCHAROMYCES CEREVISIAE BIODIVERSITY IN NATURAL WINE FERMENTATIONS 115
A ogni cantina il suo lievito? 115
Aminoacid Consumption during Growth of non-Saccharomyces Populations in Wine Fermentations 114
Selection of Yeast and Lactic Acid Bacteria Strains, Isolated from Spontaneous Raw Milk Fermentation, for the Production of a Potential Probiotic Fermented Milk 114
Management of in-Amphora “Trebbiano Toscano” Wine Production: Selection of Indigenous Saccharomyces cerevisiae Strains and Influence on the Phenolic and Sensory Profile 113
PRIME OSSERVAZIONI SULLA MICROFLORA LATTICA IN ALCUNI VINI DEL CHIANTI 113
Sviluppo delle popolazioni microbiche ed accumulo di ammine biogene in vinificazione 113
FERMENTAZIONE MALOLATTICA E TERROIR 113
IDENTIFICAZIONE RAPIDA DI LIEVITI DI INTERESSE ENOLOGICO MEDIANTE PCR-RFLP DELLO SPAZIATORE RIBOSOMALE INTERNO TRASCRITTO (ITS) 113
Marcatori chimici e molecolari per la tracciabilità di ceppi vinari di Oenococcus oeni. 112
Rapid Detection of Brettanomyces bruxellensis in Wine by Polychromatic Flow Cytometry 111
LOW-FERMENTATION-TEMPERATURE-INDUCED CHANGES IN PHOSPHOLIPIDS AND FATTY ACID COMPOSITION OF A CRYOTOLERANT SACCHAROMYCES CEREVISIAE STRAIN. 110
Technological Feature Assessment of Lactic Acid Bacteria Isolated from Cricket Powder’s Spontaneous Fermentation as Potential Starters for Cricket-Wheat Bread Production 109
Effect of consumption of ancient grain bread leavened with sourdough or with brewer’s yeast on cardio-metabolic risk parameters: a dietary intervention trial 108
Problematiche nella gestione della fermentazione malolattica in vino 107
OENOLOGICAL PROPERTIES OF HANSENIASPORA OSMOPHILA AND KLOECKERA CORTICIS FROM WINES PRODUCED BY SPONTANEOUS FERMENTATIONS OF NORMAL AND DRIED GRAPES 106
Experimental evidence of a general pattern for biogenic amine accumulation during wine-making. 106
Enumeration and rapid identification of yeasts during extraction processes of extra virgin olive oil in Tuscany 106
Phenotypic characterization of Saccharomyces cerevisiae strains dominating spontaneous wine fermentations in different wineries. 106
Quercetin, vitisin and hydroxytyrosol contents of Sangiovese wines as affected by fermenting yeast species and must aeration 106
Totale 14.242
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Categoria #
all - tutte 58.525
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 58.525
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021914 0 0 0 0 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
2024/20258.153 280 782 446 1.050 2.729 1.052 214 383 467 209 302 239
2025/20264.210 826 1.488 788 747 361 0 0 0 0 0 0 0
Totale 21.608