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M

Maurizio Ciani

Polytechnic University of Marche

55H指数
211论文数
9.8K被引数
收录论文 93
发表时间
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Bioprospecting hidden yeasts in artisanal dairies: Revealing potential probiotics for functional fresh cheese在传统乳制品厂中寻找隐秘酵母：揭示功能性新鲜奶酪的潜在益生菌
errFood Research International
IF8
err2026-09-14
err0
errOAAI
errAlice Agarbati; Laura Canonico; Maurizio Ciani; Francesca Comitini
err分享
err收藏
Kombucha as a Reservoir of Probiotic Yeasts Tailored for Plant-Based Fermentations康普茶作为为植物基发酵定制的益生菌酵母的储存库
errJournal of Fungi
IF4
err2026-08-01
err0
errOAAI
errLaura Canonico; Alice Agarbati; Federica Zannini; Maurizio Ciani; Francesca Comitini
err分享
err收藏
Microbial Dynamics and Functional Shift During Spontaneous Fermentation of Bee Pollen from Different Geographical Origins不同地理来源蜂花粉在自然发酵过程中的微生物动态及功能转变
errMicroorganisms
IF4.2
err2026-07-29
err0
errOAAI
errSilvia Gattucci; Laura Canonico; Alice Agarbati; Maurizio Ciani; Francesca Comitini
err分享
err收藏
Lachancea thermotolerans as a tool for enhancing aroma complexity in sparkling wine secondary fermentation耐热洛桑酵母作为增强起泡酒二次发酵香气复杂性的工具
errEuropean Food Research and Technology
IF3.2
err2026-04-28
err0
errOAAI
errLaura Canonico; Alice Agarbati; Francesca Comitini; Maurizio Ciani
err分享
err收藏
Investigation of lignocellulosic residue composition by means of Van Soest method and FT-IR spectroscopy
errBiomass and Bioenergy
IF5.8
err2026-01-27
err0
errOAAI
errManuela Mancini; Maria Federica Trombetta; Maurizio Ciani; Elena Leoni; Giuseppe Toscano
err分享
err收藏
Free and Immobilized Cells of Torulaspora delbrueckii and Lachancea thermotolerans in Sparkling Wine: Innovative Application in Secondary Bottle Fermentation塔罗球拟酵母和耐热拉香酵母的自由细胞与固定化细胞在起泡酒中的应用：瓶内二次发酵的创新应用
errFoods 2025, Vol. 14, Page 3007
IF5.1
err2025-08-28
err0
errOAAI
errLaura Canonico; Laura Moretti; Alice Agarbati; Francesca Comitini; Maurizio Ciani
err分享
err收藏
Bioactive Properties of Fermented Beverages: Wine and Beer发酵饮料的生物活性特性：葡萄酒和啤酒
errFERMENTATION-BASEL
IF3.3
err2025-04-22
err0
errOAAI
errPostigo, Vanesa; Garcia, Margarita; Crespo, Julia; Canonico, Laura; Comitini, Francesca; Ciani, Maurizio
err分享
err收藏
Functional potential of a new plant-based fermented beverage: Benefits through non-conventional probiotic yeasts and antioxidant properties
errINTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
IF5.2
err2024-11-01
err2
PREAI
errAgarbati, Alice; Canonico, Laura; Ciani, Maurizio; Morresi, Camilla; Damiani, Elisabetta; Bacchetti, Tiziana; Comitini, Francesca
err分享
err收藏
Occurrence and Persistence of Saccharomyces cerevisiae Population in Spontaneous Fermentation and the Relation with Winery Effect
errMICROORGANISMS
IF4.2
err2024-07-21
err2
errOAAI
errAgarbati, Alice; Comitini, Francesca; Ciani, Maurizio; Canonico, Laura
err分享
err收藏
Agro-ecosystem of honeybees as source for native probiotic yeasts
errWORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY
IF4.2
err2024-03-28
err2
errOAAI
errAgarbati, Alice; Moretti, Laura; Canonico, Laura; Ciani, Maurizio; Comitini, Francesca
err分享
err收藏
Yeast communities related to honeybees: occurrence and distribution in flowers, gut mycobiota, and bee products
errAPPLIED MICROBIOLOGY AND BIOTECHNOLOGY
IF4.3
err2024-01-26
err5
errOAAI
errAgarbati, Alice; Gattucci, Silvia; Canonico, Laura; Ciani, Maurizio; Comitini, Francesca
err分享
err收藏
Unravelling the potential of non-conventional yeasts and recycled brewers spent grains (BSG) for non-alcoholic and low alcohol beer (NABLAB)
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2023-12-01
err5
errOAAI
errCanonico, Laura; Agarbati, Alice; Comitini, Francesca; Ciani, Maurizio
err分享
err收藏
Consortium of selected yeasts to produce healthy soy fermented beverage: Evaluation of microbial evolution, analytical, sensorial, and functional features
errHELIYON
IF3.6
err2023-10-01
err2
errOAAI
errAgarbati, Alice; Ciani, Maurizio; Canonico, Laura; Comitini, Francesca
err分享
err收藏
Biocontrol and Probiotic Function of Non-Saccharomyces Yeasts: New Insights in Agri-Food Industry
errMICROORGANISMS
IF4.2
err2023-05-30
err10
errOAAI
errComitini, Francesca; Canonico, Laura; Agarbati, Alice; Ciani, Maurizio
err分享
err收藏
Metschnikowia pulcherrima as biocontrol agent and wine aroma enhancer in combination with a native Saccharomyces cerevisiae
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2023-05-01
err24
errOAAI
errCanonico, Laura; Agarbati, Alice; Galli, Edoardo; Comitini, Francesca; Ciani, Maurizio
err分享
err收藏
Metschnikowia pulcherrima in Cold Clarification: Biocontrol Activity and Aroma Enhancement in Verdicchio Wine
errFERMENTATION-BASEL
IF3.3
err2023-03-20
err13
errOAAI
errAgarbati, Alice; Canonico, Laura; Ciani, Maurizio; Comitini, Francesca
err分享
err收藏
Microbial Biocontrol in the Agri-Food Industry
errMICROORGANISMS
IF4.2
err2023-02-21
err0
errOAAI
errCiani, Maurizio
err分享
err收藏
Assessment of Spontaneous Fermentation and Non-Saccharomyces Sequential Fermentation in Verdicchio Wine at Winery Scale
errBEVERAGES
IF2.7
err2022-08-19
err6
errOAAI
errCanonico, Laura; Agarbati, Alice; Comitini, Francesca; Ciani, Maurizio
err分享
err收藏
Ecological Distribution and Oenological Characterization of Native Saccharomyces cerevisiae in an Organic Winery
errFERMENTATION-BASEL
IF3.3
err2022-05-13
err8
errOAAI
errAgarbati, Alice; Canonico, Laura; Comitini, Francesca; Ciani, Maurizio
err分享
err收藏
Validation of a Standard Protocol to Assess the Fermentative and Chemical Properties of Saccharomyces cerevisiae Wine Strains验证评估酿酒酵母葡萄酒菌株发酵和化学特性的标准方案
errFRONTIERS IN MICROBIOLOGY
IF4.5
err2022-02-23
err10
errOAAI
errRomano, Patrizia; Siesto, Gabriella; Capece, Angela; Pietrafesa, Rocchina; Lanciotti, Rosalba; Patrignani, Francesca; Granchi, Lisa; Galli, Viola; Bevilacqua, Antonio; Campaniello, Daniela; Spano, Giuseppe; Caridi, Andrea; Poiana, Marco; Foschino, Roberto; Vigentini, Ileana; Blaiotta, Giuseppe; Corich, Viviana; Giacomini, Alessio; Cardinali, Gianluigi; Corte, Laura; Toffanin, Annita; Agnolucci, Monica; Comitini, Francesca; Ciani, Maurizio; Mannazzu, Ilaria; Budroni, Marilena; Englezos, Vasileos; Rantsiou, Kalliopi; Iacumin, Lucilla; Comi, Giuseppe; Capozzi, Vittorio; Grieco, Francesco; Tufariello, Maria
err分享
err收藏

研究方向

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