| Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae F Comitini, M Gobbi, P Domizio, C Romani, L Lencioni, I Mannazzu, ... Food Microbiology 28 (5), 873-882, 2011 | 723 | 2011 |
| Controlled mixed culture fermentation: a new perspective on the use of non-Saccharomyces yeasts in winemaking M Ciani, F Comitini, I Mannazzu, P Domizio FEMS yeast research 10 (2), 123-133, 2010 | 643 | 2010 |
| Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation: A strategy to enhance acidity and improve the overall quality of wine M Gobbi, F Comitini, P Domizio, C Romani, L Lencioni, I Mannazzu, ... Food microbiology 33 (2), 271-281, 2013 | 435 | 2013 |
| Oenological properties of non-Saccharomyces yeasts associated with wine-making M Ciani, F Maccarelli World Journal of Microbiology and Biotechnology 14 (2), 199-203, 1997 | 420 | 1997 |
| Fermentation behaviour and metabolic interactions of multistarter wine yeast fermentations M Ciani, L Beco, F Comitini International journal of food microbiology 108 (2), 239-245, 2006 | 395 | 2006 |
| Outlining a future for non-Saccharomyces yeasts: Selection of putative spoilage wine strains to be used in association with Saccharomyces cerevisiae for grape juice fermentation P Domizio, C Romani, L Lencioni, F Comitini, M Gobbi, I Mannazzu, ... International journal of food microbiology 147 (3), 170-180, 2011 | 257 | 2011 |
| Antimicrobial activity of Metschnikowia pulcherrima on wine yeasts L Oro, M Ciani, F Comitini Journal of applied microbiology 116 (5), 1209-1217, 2014 | 245 | 2014 |
| Non-conventional yeast species for lowering ethanol content of wines M Ciani, P Morales, F Comitini, J Tronchoni, L Canonico, JA Curiel, L Oro, ... Frontiers in Microbiology 7, 642, 2016 | 230 | 2016 |
| Direct enumeration and isolation of wine yeasts from grape surfaces A Martini, M Ciani, G Scorzetti American Journal of Enology and viticulture 47 (4), 435-440, 1996 | 216 | 1996 |
| Torulaspora delbrueckii in the brewing process: A new approach to enhance bioflavour and to reduce ethanol content L Canonico, A Agarbati, F Comitini, M Ciani Food microbiology 56, 45-51, 2016 | 203 | 2016 |
| Yeast interactions in multi-starter wine fermentation M Ciani, F Comitini Current Opinion in Food Science 1, 1-6, 2015 | 195 | 2015 |
| Yeast interactions in inoculated wine fermentation M Ciani, A Capece, F Comitini, L Canonico, G Siesto, P Romano Frontiers in microbiology 7, 555, 2016 | 193 | 2016 |
| The yeast ecology of wine grapes. GH Fleet, C Prakitchaiwattana, AL Beh, G Heard | 186 | 2002 |
| The growth kinetics and fermentation behaviour of some non-Saccharomyces yeasts associated with wine-making M Ciani, G Picciotti Biotechnology Letters 17, 1247-1250, 1995 | 186 | 1995 |
| Pichia anomala and Kluyveromyces wickerhamii killer toxins as new tools against Dekkera/Brettanomyces spoilage yeasts F Comitini, J Ingeniis De, L Pepe, I Mannazzu, M Ciani FEMS Microbiology letters 238 (1), 235-240, 2004 | 183 | 2004 |
| Non-Saccharomyces wine yeasts have a promising role in biotechnological approaches to winemaking M Ciani, F Comitini Annals of microbiology 61, 25-32, 2011 | 182 | 2011 |
| Combined use of immobilized Candida stellata cells and Saccharomyces cerevisiae to improve the quality of wines Ciani, Ferraro Journal of applied microbiology 85 (2), 247-254, 1998 | 182 | 1998 |
| Effects of biostimulation and bioaugmentation on diesel removal and bacterial community M Taccari, V Milanovic, F Comitini, C Casucci, M Ciani International Biodeterioration & Biodegradation 66 (1), 39-46, 2012 | 154 | 2012 |
| Enhanced glycerol content in wines made with immobilized Candida stellata cells M Ciani, L Ferraro Applied and environmental microbiology 62 (1), 128-132, 1996 | 147 | 1996 |
| Yeast diversity during tapping and fermentation of palm wine from Cameroon M Stringini, F Comitini, M Taccari, M Ciani Food microbiology 26 (4), 415-420, 2009 | 143 | 2009 |
