Francesca Comitini - Concepedia

Author

Francesca Comitini

Marche Polytechnic University ORCID

Also Known As

COMITINI, FRANCESCA, F COMITINI, F. Comitini, Francesca Comitini, Maurizio Ciani, STRINGINI, MARZIA

133

Publications

Citations

H-Index

Concepts

All Affiliations

Marche Polytechnic University University of Sassari University of Florence

About

Francesca Comitini is an author at Marche Polytechnic University specializing in microbiology, food fermentation, and biotechnology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	19	21	2K
2	Health Sciences	18	21	2.4K
3	Medicine	16	16	1.1K
4	Public Health	6	6	383
5	Natural Sciences	1	1	20

Francesca Comitini

Publications

5.5K

Citations

H-Index

Page 1

	Year	Citations
Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae Francesca Comitini, Mirko Gobbi, Paola Domizio, Food Microbiology EngineeringFood FermentationControlled Multistarter FermentationsBiotechnologyBiochemical Engineering	2010	617
Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation: A strategy to enhance acidity and improve the overall quality of wine Mirko Gobbi, Francesca Comitini, Paola Domizio, Food Microbiology BiosynthesisEngineeringFood FermentationBiochemical EngineeringBiotechnology	2012	384
Fermentation behaviour and metabolic interactions of multistarter wine yeast fermentations Maurizio Ciani, Luca Beco, Francesca Comitini International Journal of Food Microbiology Fermentation BehaviourBiosynthesisFood FermentationBiochemistryIn Vitro Fermentation	2006	318
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 Paola Domizio, Cristina Romani, Livio Lencioni, International Journal of Food Microbiology Food FermentationFood SpoilageSaccharomyces CerevisiaeNon-saccharomyces YeastsWine Tasting	2011	226
Antimicrobial activity of<i>Metschnikowia pulcherrima</i>on wine yeasts Lucia Oro, Maurizio Ciani, Francesca Comitini Journal of Applied Microbiology	2014	211
Torulaspora delbrueckii in the brewing process: A new approach to enhance bioflavour and to reduce ethanol content Laura Canonico, Alice Agarbati, Francesca Comitini, Food Microbiology Food ChemistryBioenergyFood FermentationHealth SciencesTorulaspora Delbrueckii	2015	184
Yeast interactions in multi-starter wine fermentation Maurizio Ciani, Francesca Comitini Current Opinion in Food Science BiosynthesisFood FermentationYeastFood MicrobiologyMicrobiology	2014	178
Volatile organic compounds from Wickerhamomyces anomalus, Metschnikowia pulcherrima and Saccharomyces cerevisiae inhibit growth of decay causing fungi and control postharvest diseases of strawberries Lucia Oro, Erica Feliziani, Maurizio Ciani, International Journal of Food Microbiology Industrial MycologyFood MycologyInhibit GrowthPlant PathologyVolatile Organic Compounds	2017	169
Non-Saccharomyces wine yeasts have a promising role in biotechnological approaches to winemaking Maurizio Ciani, Francesca Comitini Annals of Microbiology	2010	153
<i>Pichia anomala</i>and<i>Kluyveromyces wickerhamii</i>killer toxins as new tools against<i>Dekkera/Brettanomyces</i>spoilage yeasts Francesca Comitini, Jessica Ingeniis De, Laura Pepe, FEMS Microbiology Letters MycologyNew ToolsMicrobiologyIndustrial Mycology	2004	137

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