GRANCHI, LISA
 Distribuzione geografica
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Continente #
NA - Nord America 7.308
EU - Europa 5.317
AS - Asia 1.268
AF - Africa 50
SA - Sud America 27
OC - Oceania 5
Continente sconosciuto - Info sul continente non disponibili 3
Totale 13.978
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Nazione #
US - Stati Uniti d'America 7.280
RU - Federazione Russa 1.892
IT - Italia 1.138
IE - Irlanda 571
UA - Ucraina 409
SG - Singapore 396
SE - Svezia 348
HK - Hong Kong 316
CN - Cina 294
PL - Polonia 288
DE - Germania 271
FI - Finlandia 131
IN - India 96
TR - Turchia 75
FR - Francia 66
GB - Regno Unito 63
CH - Svizzera 55
JO - Giordania 32
ES - Italia 31
CA - Canada 25
KR - Corea 22
SC - Seychelles 22
CI - Costa d'Avorio 18
NL - Olanda 17
BR - Brasile 16
VN - Vietnam 12
CL - Cile 11
JP - Giappone 8
PT - Portogallo 8
BE - Belgio 7
HR - Croazia 6
IR - Iran 6
GR - Grecia 5
ZA - Sudafrica 5
TH - Thailandia 4
AU - Australia 3
EU - Europa 3
MY - Malesia 3
PR - Porto Rico 3
RS - Serbia 3
AM - Armenia 2
CZ - Repubblica Ceca 2
EG - Egitto 2
NZ - Nuova Zelanda 2
SM - San Marino 2
AE - Emirati Arabi Uniti 1
AT - Austria 1
BG - Bulgaria 1
CM - Camerun 1
IL - Israele 1
LT - Lituania 1
MU - Mauritius 1
NG - Nigeria 1
RO - Romania 1
Totale 13.978
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Città #
Santa Clara 1.944
Chandler 621
Dublin 571
Jacksonville 546
Fairfield 489
Singapore 317
Warsaw 285
Ashburn 282
Florence 255
Cambridge 232
Woodbridge 231
Seattle 214
Wilmington 200
Houston 185
Hong Kong 174
Princeton 170
Beijing 142
Ann Arbor 107
Medford 106
Altamura 104
Boston 95
Lawrence 90
Moscow 85
Boardman 82
Mumbai 76
Izmir 69
Buffalo 66
Shanghai 61
Milan 49
Bern 44
San Diego 43
West Jordan 41
Norwalk 38
New York 35
Redwood City 29
Verona 26
Kent 24
Rome 24
Hillsboro 22
Los Angeles 20
Frankfurt Am Main 19
Abidjan 18
Helsinki 18
Toronto 16
Yubileyny 16
Torino 15
Andover 14
Auburn Hills 14
Dearborn 12
Scandicci 12
Barcelona 11
Guangzhou 11
Saint Petersburg 11
Dong Ket 10
Falls Church 10
Naples 10
Bari 9
Nanjing 9
Palermo 9
Hangzhou 8
Redmond 8
Turin 8
Brussels 7
Prato 7
Fremont 6
London 6
Munich 6
Seodaemun-gu 6
Serra 6
Spisic-Bukovica 6
Bagno A Ripoli 5
Berlin 5
Camisano Vicentino 5
Châtenay-malabry 5
Colle di Val d'Elsa 5
Empoli 5
Gallarate 5
Gimhae 5
Lappeenranta 5
Laurel 5
Livorno 5
Padova 5
Venice 5
Xian 5
Zaragoza 5
Avio 4
Azzanello 4
Bologna 4
Caluso 4
Campi Bisenzio 4
Castelfiorentino 4
Chengdu 4
Cortona 4
Groningen 4
Merkez 4
Phoenix 4
Pieve Vergonte 4
Pistoia 4
Reggello 4
Renton 4
Totale 8.647
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Nome #
Control of mixing step in the bread production with weak wheat flour and sourdough 259
Modelling sugar and acid content in Sangiovese grapes under future climates: an Italian case study 237
Diversity of saccharomyces cerevisiae strains isolated from two Italian wine-producing regions 184
Fermented bread wastes for poly-β-hydroxybutyrate (PHB) production by purple non-sulfur bacteria 161
Beta-glucosidase and esterase activity from Oenococcus oeni: screening and evaluation during malolactic fermentation in harsh condition 147
PUTRESCINE ACCUMULATION IN WINE: ROLE OF OENOCOCCUS OENI 143
Impact of Saccharomyces cerevisiae Strains on Health-Promoting Compounds in Wine 142
Development of new microalgaebased sourdough “crostini”: functional effects of Arthrospira platensis (spirulina) addition 139
Amino Acid Metabolisms and Production of Biogenic Amines and Ethyl Carbamate. 139
Quantifying the effects of ethanol and temperature on the fitness advantage of predominant Saccharomyces cerevisiae strains occurring in spontaneous wine fermentations 137
Amino Acid Metabolisms and Production of Biogenic Amines and Ethyl Carbamate 135
Effect of selected strains of lactobacilli on the antioxidant and anti-inflammatory properties of sourdough 126
Biogenic amine production by Oenococcus oeni 124
Bread wastes to energy: Sequential lactic and photo-fermentation for hydrogen production 121
Effect of Saccharomyces cerevisiae and Candida zemplinina on quercetin, vitisin A and hydroxytyrosol contents in Sangiovese wines. 120
BIODIVERSITY AND GEOGRAPHICAL ORIGIN OF OENOCOCCUS OENI STRAINS 117
Liquid and firm sourdough fermentation: microbial robustness and interactions during consecutive backsloppings 117
The Biodiversity of Saccharomyces cerevisiae in SpontaneousWine Fermentation: The Occurrence and Persistence of Winery-Strains 114
Exploitation of sourdough lactic acid bacteria to reduce raffinose family oligosaccharides (RFOs) content in breads enriched with chickpea flour 114
Prove di utilizzo di un estratto di uva immatura in alternativa alla solforosa per la maturazione in legno di un vino Sangiovese 114
Effect of oleic acid on Oenococcus oeni strains and malolactic fermentation in wine 111
Biodiversity and geographical origin of Oenococcus oeni strains 111
Advances in Analytical Techniques for the Determination of Toxic Components, Microelements, Aroma Compounds and Therapeutic Significance 110
Fermentazione alcolica: da inoculata a spontanea 108
Glutatione: evoluzione del contenuto di un antiossidante naturale durante la fermentazione alcolica spontanea di uve rosse. 108
Vegetable oils protect phycocyanin from thermal degradation during cooking in spirulina-based “crostini” 107
Vegetable oils protect phycocyanin from thermal degradation during cooking of spirulina-based “crostini” 107
Fatty acid composition of malolactic Oenococcus oeni strains exposed to pH and ethanol stress 105
Antioxidant and anti-inflammatory properties of sourdoughs containing selected Lactobacilli strains are retained in breads 105
Typing of Lactobacillus sanfranciscensis isolates from traditional sourdoughs by combining conventional and multiplex RAPD–PCR profiles 103
Selection of autochthonous bacterial starters to produce typical Italian dry-fermented sausages with low biogenic amine content 103
The species-specific ratios of 2,3-butanediol and acetoin isomers as a tool to evaluate wine yeast performance 102
Species attribution and strain typing of Oenococcus oeni (formerly Leuconostoc oenos) with restriction endonuclease fingerprints 102
Dynamics of yeast populations during the early stages of natural fermentation for the production of Brunello di Montalcino wines 102
Extra Virgin Olive Oil Quality as Affected by Yeast Species Occurring in the Extraction Process 101
THE SPECIES-SPECIFIC RATIOS OF 2,3-BUTANEDIOL AND ACETOIN ISOMERS AS A TOOL TO EVALUATE WINE YEAST PERFORMANCE 99
Effect of consumption of ancient grain bread leavened with sourdough or with baker’s yeast on cardio-metabolic risk parameters: a dietary intervention trial 99
CARATTERIZZAZIONE FISIOLOGICO BIOCHIMICA DI BATTERI MALOLATTICI ISOLATI DA VINI DEL CHIANTI 98
Development of a Machine for the Production of Liquid Wine Yeast to Induce Grape Juice Fermentations 97
Selection of Indigenous Saccharomyces cerevisiae Strains and Exploitation of a Pilot-Plant to Produce Fresh Yeast Starter Cultures in a Winery 96
CARATTERIZZAZIONE FISIOLOGICO-BIOCHIMICA DI BATTERI MALOLATTICI ISOLATI DA VINI DEL CHIANTI 95
Phenotypic and genotypic characterization of Oenococcus oeni strains isolated from Italian wines 94
Bioactive Properties of Breads Made with Sourdough of Hull-Less Barley or Conventional and Pigmented Wheat Flours 93
Quercetina in uve e vini Sangiovese: effetto della defogliazione precoce e dei lieviti coinvolti nella fermentazione alcolica 92
OENOLOGICAL PROPERTIES OF HANSENIASPORA OSMOPHILA AND KLOECKERA CORTICIS FROM WINES PRODUCED BY SPONTANEOUS FERMENTATIONS OF NORMAL AND DRIED GRAPES 92
Rapid detection and quantification of yeast species during spontaneous wine fermentation by PCR-RFLP analysis of the rDNA ITS region 91
Autoctoni per stile 91
Il controllo della fermentazione malolattica per la tutela della qualità del vino. 90
DETECTION OF PUTRESCINE-PRODUCER OENOCOCCUS OENI STRAINS BY PCR 90
MANUALE DELLE BUONE PRATICHE. Birra Agricola Toscana: Qualità e diversificazione per le sfide del futuro 89
Antioxidant Properties of Sourdoughs Made with Whole Grain Flours of Hull-Less Barley or Conventional and Pigmented Wheat and by Selected Lactobacilli Strains 89
PRODUCTION OF BIOGENIC AMINES BY WINE MICRORGANISMS 88
Saccharomyces cerevisiae biodiversity in spontaneous commercial fermentations of grape musts with 'adequate' and 'inadequate' assimilable-nitrogen content 88
Ruolo dei microrganismi nella produzione di amine biogene nel vino 88
Influence of sequential inoculum of Starmerella bacillaris and Saccharomyces cerevisiae on flavonoid composition of mono‐varietal Sangiovese wines 87
FERMENTAZIONE MALOLATTICA E TERROIR 87
Use of Selected Lactobacilli to Increase γ-Aminobutyric Acid (GABA) Content in Sourdough Bread Enriched with Amaranth Flour 86
Effects of kneading machine type and total element revolutions on dough rheology and bread characteristics: A focus on straight dough and indirect (biga) methods 86
Capacità malolattica di ceppi di Leuconostoc oenos selezionati per uso enologico 85
Influence of different leavening agents on technological and nutritional characteristics of whole grain breads obtained from ancient and modern flour varieties 85
In situ dextran synthesis by Weissella confusa Ck15 and Leuconostoc pseudomesenteroides DSM 20193 and their effect on chickpea sourdough bread 85
Sviluppo delle popolazioni microbiche ed accumulo di ammine biogene in vinificazione 84
Experimental evidence of a general pattern for biogenic amine accumulation during wine-making. 84
Rapid detection of Oenococcus oeni in wine by real-time quantitative PCR 82
ATTIVITÀ MALOLATTICA DI LEUCONOSTOC OENOS 82
I BATTERI LATTICI E LA FERMENTAZIONE MALOLATTICA 82
Characterization of the microbial community in ripened Pecorino Toscano cheese affected by pink discoloration 82
Wine Yeasts and Consumer Health 81
ATTIVITÀ MALOLATTICA E COMPOSIZIONE IN ACIDI GRASSI DI LEUCONOSTOC OENOS 80
Aminoacid Consumption during Growth of non-Saccharomyces Populations in Wine Fermentations 80
DYNAMICS OF YEAST POPULATIONS DURING NATURAL FERMENTATION OF BRUNELLO DI MONTALCINO WINES 79
PRIME OSSERVAZIONI SULLA MICROFLORA LATTICA IN ALCUNI VINI DEL CHIANTI 79
Aspetti microbiologici per la valorizzazione del Vermentino. 79
ASSIMILABLE-NITROGEN CONTENT OF GRAPE MUST AND SACCHAROMYCES CEREVISIAE BIODIVERSITY IN NATURAL WINE FERMENTATIONS 79
RAPID ENUMERATION OF YEASTS DURING WINE FERMENTATION BY THE COMBINED USE OF THOMA CHAMBER AND EPIFLUORESCENCE MICROSCOPY 77
Effect of consumption of ancient grain bread leavened with sourdough or with brewer’s yeast on cardio-metabolic risk parameters: a dietary intervention trial 77
AUTOLYSIS OF WINE YEASTS AND BIOGENIC AMINE PRODUCTION BY OENOCOCCUS OENI 77
Technological Feature Assessment of Lactic Acid Bacteria Isolated from Cricket Powder’s Spontaneous Fermentation as Potential Starters for Cricket-Wheat Bread Production 77
Isolation and characterization of indigenous Weissella spp. for in situ bacterial exopolysaccharides production in chickpea sourdough bread 76
A ogni cantina il suo lievito? 76
Isolation and characterization of indigenous Weissella confusa for in situ bacterial exopolysaccharides (EPS) production in chickpea sourdough 74
Problematiche nella gestione della fermentazione malolattica in vino 74
TYPING OF LEUCONOSTOC OENOS STRAINS WITH TOTAL DNA AND RIBOSOMAL RESTRICTION PATTERNS. 74
Metodi molecolari per il monitoraggio e la biotipizzazione di Oenococcus oeni 74
PHYSIOLOGICAL PROPERTIES OF ZYGOSACCHAROMYCES FLORENTINUS STRAINS FERMENTING AT LOW TEMPERATURES 73
PHOSPHOLIPIDS AND FATTY ACYL COMPOSITION OF SACCHAROMYCES CEREVISIAE AS AFFECTED BY OXYGEN AND LOW GROWTH TEMPERATURE. 73
I regolamenti comunitari di igiene nelle filiere corte 73
IDENTIFICAZIONE RAPIDA DI LIEVITI DI INTERESSE ENOLOGICO MEDIANTE PCR-RFLP DELLO SPAZIATORE RIBOSOMALE INTERNO TRASCRITTO (ITS) 73
Biodiversità intraspecifica di lievito Saccharomyces cerevisiae e ambiente vitivinicolo 73
Quercetin, vitisin and hydroxytyrosol contents of Sangiovese wines as affected by fermenting yeast species and must aeration 73
Indigenous Aureobasidium pullulans Strains as Biocontrol Agents of Botrytis cinerea on Grape Berries 72
CARATTERIZZAZIONE FENOTIPICA DEI BATTERI MALOLATTICI 72
YEAST ECOLOGY OF SPONTANEOUS WINE FERMENTATION AS AFFECTED BY PRE-FERMENTATION MACERATION UNDER MODERATE HEATING FOR LONG TIME 72
EVOLUTION OF YEAST FLORA AND LACTIC ACID BACTERIA IN CHIANTI GRAPES DURING THE NATURAL DRYING FOR VIN SANTO PRODUCTION 71
Strain variation of arginine catabolism among malolactic Oenococcus oeni strains of wine origin 71
Quercetina in uve e vini Sangiovese: effetto della defogliazione precoce e dei lieviti coinvolti nella fermentazione alcolica 71
FROM THE VINEYARD TO THE WINERY: GENOMIC CHARACTERIZATION OF AUTOCHTHONOUS SACCHAROMYCES CEREVISIAE STRAINS 70
SUL COMPORTAMENTO BIOCHIMICO DI SCHIZOSACCHAROMYCES POMBE 4Z IN ASSOCIAZIONE SCALARE CON SACCHAROMYCES CEREVISIAE NELLA FERMENTAZIONE, A BASSA TEMPERATURA, DI MOSTI D'UVA 70
TIPIZZAZIONE DI CEPPI DI LEUCONOSTOC OENOS MEDIANTE ANALISI DEL PROFILO DI RESTRIZIONE DEL DNA TOTALE E RIBOPATTERN. 69
INTRASPECIFIC DIVERSITY OF SACCHAROMYCES CEREVISIAE ISOLATES FROM TWO ITALIAN WINE-PRODUCING AREAS 68
Totale 9.788
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Categoria #
all - tutte 40.306
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 40.306
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20201.099 0 0 0 0 123 200 109 198 111 109 220 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
2024/20254.926 280 782 446 1.050 2.368 0 0 0 0 0 0 0
Totale 14.171