GRANCHI, LISA
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
NA - Nord America 4.856
EU - Europa 3.362
AS - Asia 702
AF - Africa 28
SA - Sud America 14
OC - Oceania 5
Continente sconosciuto - Info sul continente non disponibili 3
Totale 8.970
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 4.830
IT - Italia 1.045
IE - Irlanda 570
UA - Ucraina 409
SE - Svezia 348
HK - Hong Kong 313
PL - Polonia 288
DE - Germania 264
CN - Cina 223
FI - Finlandia 110
RU - Federazione Russa 79
TR - Turchia 74
FR - Francia 62
GB - Regno Unito 62
CH - Svizzera 52
JO - Giordania 32
ES - Italia 28
CA - Canada 23
SC - Seychelles 22
IN - India 17
NL - Olanda 14
KR - Corea 12
VN - Vietnam 12
CL - Cile 8
SG - Singapore 8
BE - Belgio 7
BR - Brasile 6
HR - Croazia 6
JP - Giappone 6
PT - Portogallo 6
AU - Australia 3
EU - Europa 3
GR - Grecia 3
PR - Porto Rico 3
RS - Serbia 3
CZ - Repubblica Ceca 2
EG - Egitto 2
IR - Iran 2
NZ - Nuova Zelanda 2
TH - Thailandia 2
AT - Austria 1
BG - Bulgaria 1
CM - Camerun 1
IL - Israele 1
LT - Lituania 1
MU - Mauritius 1
NG - Nigeria 1
RO - Romania 1
ZA - Sudafrica 1
Totale 8.970
Salva come PNG Salva come JPEG
Città #
Chandler 628
Dublin 570
Jacksonville 546
Fairfield 489
Warsaw 285
Ashburn 258
Florence 234
Cambridge 232
Woodbridge 231
Seattle 214
Wilmington 200
Houston 185
Hong Kong 172
Princeton 170
Beijing 138
Ann Arbor 107
Medford 106
Altamura 104
Boston 95
Lawrence 90
Boardman 82
Izmir 69
Buffalo 66
Milan 46
Bern 44
San Diego 43
West Jordan 41
Shanghai 39
Norwalk 38
Moscow 36
New York 35
Redwood City 29
Hillsboro 22
Verona 22
Los Angeles 20
Rome 20
Frankfurt Am Main 19
Toronto 16
Torino 15
Andover 14
Auburn Hills 14
Dearborn 12
Scandicci 12
Barcelona 11
Saint Petersburg 11
Dong Ket 10
Falls Church 10
Bari 9
Palermo 9
Guangzhou 8
Nanjing 8
Redmond 8
Turin 8
Brussels 7
Prato 7
Fremont 6
Naples 6
Seodaemun-gu 6
Serra 6
Spisic-Bukovica 6
Bagno A Ripoli 5
Berlin 5
Camisano Vicentino 5
Châtenay-malabry 5
Empoli 5
Gallarate 5
Hangzhou 5
Laurel 5
Livorno 5
London 5
Singapore 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
Scarborough 4
Anguillara Sabazia 3
Arezzo 3
Belgrade 3
Bolzano 3
Capua 3
Carbonera 3
Caserta 3
Castelliri 3
Castiglione della Pescaia 3
Central 3
Corbetta 3
Totale 6.106
Salva come PNG Salva come JPEG
Nome #
Control of mixing step in the bread production with weak wheat flour and sourdough 223
Modelling sugar and acid content in Sangiovese grapes under future climates: an Italian case study 208
Diversity of saccharomyces cerevisiae strains isolated from two Italian wine-producing regions 149
Beta-glucosidase and esterase activity from Oenococcus oeni: screening and evaluation during malolactic fermentation in harsh condition 113
Quantifying the effects of ethanol and temperature on the fitness advantage of predominant Saccharomyces cerevisiae strains occurring in spontaneous wine fermentations 112
Impact of Saccharomyces cerevisiae Strains on Health-Promoting Compounds in Wine 112
Development of new microalgaebased sourdough “crostini”: functional effects of Arthrospira platensis (spirulina) addition 108
Amino Acid Metabolisms and Production of Biogenic Amines and Ethyl Carbamate 104
Amino Acid Metabolisms and Production of Biogenic Amines and Ethyl Carbamate. 103
The Biodiversity of Saccharomyces cerevisiae in SpontaneousWine Fermentation: The Occurrence and Persistence of Winery-Strains 94
Effect of selected strains of lactobacilli on the antioxidant and anti-inflammatory properties of sourdough 94
PUTRESCINE ACCUMULATION IN WINE: ROLE OF OENOCOCCUS OENI 93
Biogenic amine production by Oenococcus oeni 93
BIODIVERSITY AND GEOGRAPHICAL ORIGIN OF OENOCOCCUS OENI STRAINS 91
Liquid and firm sourdough fermentation: microbial robustness and interactions during consecutive backsloppings 89
Fermented bread wastes for poly-β-hydroxybutyrate (PHB) production by purple non-sulfur bacteria 86
Bread wastes to energy: Sequential lactic and photo-fermentation for hydrogen production 85
Effect of oleic acid on Oenococcus oeni strains and malolactic fermentation in wine 84
Effect of Saccharomyces cerevisiae and Candida zemplinina on quercetin, vitisin A and hydroxytyrosol contents in Sangiovese wines. 82
The species-specific ratios of 2,3-butanediol and acetoin isomers as a tool to evaluate wine yeast performance 81
Biodiversity and geographical origin of Oenococcus oeni strains 79
Exploitation of sourdough lactic acid bacteria to reduce raffinose family oligosaccharides (RFOs) content in breads enriched with chickpea flour 79
THE SPECIES-SPECIFIC RATIOS OF 2,3-BUTANEDIOL AND ACETOIN ISOMERS AS A TOOL TO EVALUATE WINE YEAST PERFORMANCE 77
Fatty acid composition of malolactic Oenococcus oeni strains exposed to pH and ethanol stress 77
Typing of Lactobacillus sanfranciscensis isolates from traditional sourdoughs by combining conventional and multiplex RAPD–PCR profiles 76
Species attribution and strain typing of Oenococcus oeni (formerly Leuconostoc oenos) with restriction endonuclease fingerprints 75
Selection of autochthonous bacterial starters to produce typical Italian dry-fermented sausages with low biogenic amine content 75
Advances in Analytical Techniques for the Determination of Toxic Components, Microelements, Aroma Compounds and Therapeutic Significance 75
Vegetable oils protect phycocyanin from thermal degradation during cooking in spirulina-based “crostini” 74
Antioxidant and anti-inflammatory properties of sourdoughs containing selected Lactobacilli strains are retained in breads 73
Vegetable oils protect phycocyanin from thermal degradation during cooking of spirulina-based “crostini” 73
Fermentazione alcolica: da inoculata a spontanea 73
CARATTERIZZAZIONE FISIOLOGICO BIOCHIMICA DI BATTERI MALOLATTICI ISOLATI DA VINI DEL CHIANTI 72
Dynamics of yeast populations during the early stages of natural fermentation for the production of Brunello di Montalcino wines 72
Phenotypic and genotypic characterization of Oenococcus oeni strains isolated from Italian wines 71
Extra Virgin Olive Oil Quality as Affected by Yeast Species Occurring in the Extraction Process 71
Glutatione: evoluzione del contenuto di un antiossidante naturale durante la fermentazione alcolica spontanea di uve rosse. 71
OENOLOGICAL PROPERTIES OF HANSENIASPORA OSMOPHILA AND KLOECKERA CORTICIS FROM WINES PRODUCED BY SPONTANEOUS FERMENTATIONS OF NORMAL AND DRIED GRAPES 70
Saccharomyces cerevisiae biodiversity in spontaneous commercial fermentations of grape musts with 'adequate' and 'inadequate' assimilable-nitrogen content 69
Capacità malolattica di ceppi di Leuconostoc oenos selezionati per uso enologico 66
Effect of consumption of ancient grain bread leavened with sourdough or with baker’s yeast on cardio-metabolic risk parameters: a dietary intervention trial 65
Prove di utilizzo di un estratto di uva immatura in alternativa alla solforosa per la maturazione in legno di un vino Sangiovese 65
Rapid detection and quantification of yeast species during spontaneous wine fermentation by PCR-RFLP analysis of the rDNA ITS region 64
Use of Selected Lactobacilli to Increase γ-Aminobutyric Acid (GABA) Content in Sourdough Bread Enriched with Amaranth Flour 64
Antioxidant Properties of Sourdoughs Made with Whole Grain Flours of Hull-Less Barley or Conventional and Pigmented Wheat and by Selected Lactobacilli Strains 62
Autoctoni per stile 61
Sviluppo delle popolazioni microbiche ed accumulo di ammine biogene in vinificazione 60
Il controllo della fermentazione malolattica per la tutela della qualità del vino. 60
Bioactive Properties of Breads Made with Sourdough of Hull-Less Barley or Conventional and Pigmented Wheat Flours 60
FERMENTAZIONE MALOLATTICA E TERROIR 60
CARATTERIZZAZIONE FISIOLOGICO-BIOCHIMICA DI BATTERI MALOLATTICI ISOLATI DA VINI DEL CHIANTI 60
Experimental evidence of a general pattern for biogenic amine accumulation during wine-making. 59
Wine Yeasts and Consumer Health 59
Quercetina in uve e vini Sangiovese: effetto della defogliazione precoce e dei lieviti coinvolti nella fermentazione alcolica 58
PRIME OSSERVAZIONI SULLA MICROFLORA LATTICA IN ALCUNI VINI DEL CHIANTI 57
Rapid detection of Oenococcus oeni in wine by real-time quantitative PCR 57
Selection of Indigenous Saccharomyces cerevisiae Strains and Exploitation of a Pilot-Plant to Produce Fresh Yeast Starter Cultures in a Winery 57
DETECTION OF PUTRESCINE-PRODUCER OENOCOCCUS OENI STRAINS BY PCR 57
PHOSPHOLIPIDS AND FATTY ACYL COMPOSITION OF SACCHAROMYCES CEREVISIAE AS AFFECTED BY OXYGEN AND LOW GROWTH TEMPERATURE. 55
PRODUCTION OF BIOGENIC AMINES BY WINE MICRORGANISMS 55
Development of a Machine for the Production of Liquid Wine Yeast to Induce Grape Juice Fermentations 55
ATTIVITÀ MALOLATTICA DI LEUCONOSTOC OENOS 55
RAPID ENUMERATION OF YEASTS DURING WINE FERMENTATION BY THE COMBINED USE OF THOMA CHAMBER AND EPIFLUORESCENCE MICROSCOPY 54
Influence of sequential inoculum of Starmerella bacillaris and Saccharomyces cerevisiae on flavonoid composition of mono‐varietal Sangiovese wines 54
ASSIMILABLE-NITROGEN CONTENT OF GRAPE MUST AND SACCHAROMYCES CEREVISIAE BIODIVERSITY IN NATURAL WINE FERMENTATIONS 54
Aspetti microbiologici per la valorizzazione del Vermentino. 53
I BATTERI LATTICI E LA FERMENTAZIONE MALOLATTICA 53
PHYSIOLOGICAL PROPERTIES OF ZYGOSACCHAROMYCES FLORENTINUS STRAINS FERMENTING AT LOW TEMPERATURES 52
null 52
YEAST ECOLOGY OF SPONTANEOUS WINE FERMENTATION AS AFFECTED BY PRE-FERMENTATION MACERATION UNDER MODERATE HEATING FOR LONG TIME 52
Aminoacid Consumption during Growth of non-Saccharomyces Populations in Wine Fermentations 51
Effect of consumption of ancient grain bread leavened with sourdough or with brewer’s yeast on cardio-metabolic risk parameters: a dietary intervention trial 51
Biodiversità intraspecifica di lievito Saccharomyces cerevisiae e ambiente vitivinicolo 51
ATTIVITÀ MALOLATTICA E COMPOSIZIONE IN ACIDI GRASSI DI LEUCONOSTOC OENOS 50
Strain variation of arginine catabolism among malolactic Oenococcus oeni strains of wine origin 50
MANUALE DELLE BUONE PRATICHE. Birra Agricola Toscana: Qualità e diversificazione per le sfide del futuro 49
SUL COMPORTAMENTO BIOCHIMICO DI SCHIZOSACCHAROMYCES POMBE 4Z IN ASSOCIAZIONE SCALARE CON SACCHAROMYCES CEREVISIAE NELLA FERMENTAZIONE, A BASSA TEMPERATURA, DI MOSTI D'UVA 49
A ogni cantina il suo lievito? 49
DYNAMICS OF YEAST POPULATIONS DURING NATURAL FERMENTATION OF BRUNELLO DI MONTALCINO WINES 48
FROM THE VINEYARD TO THE WINERY: GENOMIC CHARACTERIZATION OF AUTOCHTHONOUS SACCHAROMYCES CEREVISIAE STRAINS 48
Ruolo dei microrganismi nella produzione di amine biogene nel vino 48
IDENTIFICAZIONE RAPIDA DI LIEVITI DI INTERESSE ENOLOGICO MEDIANTE PCR-RFLP DELLO SPAZIATORE RIBOSOMALE INTERNO TRASCRITTO (ITS) 48
INTRASPECIFIC DIVERSITY OF SACCHAROMYCES CEREVISIAE ISOLATES FROM TWO ITALIAN WINE-PRODUCING AREAS 47
TIPIZZAZIONE DI CEPPI DI LEUCONOSTOC OENOS MEDIANTE ANALISI DEL PROFILO DI RESTRIZIONE DEL DNA TOTALE E RIBOPATTERN. 47
AUTOLYSIS OF WINE YEASTS AND BIOGENIC AMINE PRODUCTION BY OENOCOCCUS OENI 47
TYPING OF LEUCONOSTOC OENOS STRAINS WITH TOTAL DNA AND RIBOSOMAL RESTRICTION PATTERNS. 47
METABOLIC BEHAVIOUR IN WINE OF MALOLACTIC OENOCOCCUS OENI STRAINS DIFFERING IN THEIR FATTY ACID COMPOSITION 47
Technological Feature Assessment of Lactic Acid Bacteria Isolated from Cricket Powder’s Spontaneous Fermentation as Potential Starters for Cricket-Wheat Bread Production 47
I regolamenti comunitari di igiene nelle filiere corte 46
EVOLUTION OF YEAST FLORA AND LACTIC ACID BACTERIA IN CHIANTI GRAPES DURING THE NATURAL DRYING FOR VIN SANTO PRODUCTION 46
Metodi molecolari per il monitoraggio e la biotipizzazione di Oenococcus oeni 46
Characterization of the microbial community in ripened Pecorino Toscano cheese affected by pink discoloration 46
LOW-FERMENTATION-TEMPERATURE-INDUCED CHANGES IN PHOSPHOLIPIDS AND FATTY ACID COMPOSITION OF A CRYOTOLERANT SACCHAROMYCES CEREVISIAE STRAIN. 45
In situ dextran synthesis by Weissella confusa Ck15 and Leuconostoc pseudomesenteroides DSM 20193 and their effect on chickpea sourdough bread 45
OENOLOGICAL PROPERTIES OF HANSENIASPORA OSMOPHILA AND KLOECKERA CORTICIS FROM WINES PRODUCED BY SPONTANEOUS FERMENTATIONS OF NORMAL AND DRIED GRAPES 44
EVOLUTION OF YEAST FLORA AND LACTIC ACID BACTERIA IN CHIANTI GRAPES DURING THE NATURAL DRYING FOR VIN SANTO PRODUCTION 43
Traceability of wine microorganisms by biochemical and molecular markers 43
Genome diversity in several strains of Leuconostoc oenos from chianti region 43
CARATTERIZZAZIONE FENOTIPICA DEI BATTERI MALOLATTICI 43
Effects of kneading machine type and total element revolutions on dough rheology and bread characteristics: A focus on straight dough and indirect (biga) methods 43
Totale 6.808
Salva come PNG Salva come JPEG
Categoria #
all - tutte 28.357
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 28.357
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/2019318 0 0 0 0 0 0 0 0 0 0 208 110
2019/20201.603 162 149 30 163 123 200 109 198 111 109 220 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
2022/20232.588 264 319 137 156 206 500 339 147 274 44 103 99
2023/20241.148 53 139 219 108 65 110 84 237 27 103 3 0
Totale 9.148