IRIS
PERPETUINI, GIORGIA
 Distribuzione geografica
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Continente #
NA - Nord America 5362
EU - Europa 2391
AS - Asia 1515
SA - Sud America 41
Continente sconosciuto - Info sul continente non disponibili 18
AF - Africa 14
OC - Oceania 11
Totale 9352
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Nazione #
US - Stati Uniti d'America 5319
VN - Vietnam 738
CN - Cina 610
IT - Italia 605
DE - Germania 471
UA - Ucraina 403
SE - Svezia 199
IE - Irlanda 171
GB - Regno Unito 139
FR - Francia 92
BE - Belgio 91
FI - Finlandia 63
RU - Federazione Russa 45
IN - India 40
CA - Canada 33
TR - Turchia 29
ES - Italia 23
BR - Brasile 22
PL - Polonia 22
EU - Europa 18
IR - Iran 17
NL - Olanda 15
KR - Corea 12
TW - Taiwan 12
MX - Messico 10
PE - Perù 10
PH - Filippine 10
RO - Romania 10
AU - Australia 9
JP - Giappone 9
TH - Thailandia 8
MY - Malesia 7
CZ - Repubblica Ceca 6
GR - Grecia 6
BA - Bosnia-Erzegovina 5
IL - Israele 5
PT - Portogallo 5
CH - Svizzera 4
HK - Hong Kong 4
ID - Indonesia 4
SN - Senegal 4
AR - Argentina 3
AT - Austria 3
CL - Cile 3
CO - Colombia 3
EG - Egitto 3
HR - Croazia 3
PK - Pakistan 3
SK - Slovacchia (Repubblica Slovacca) 3
ZA - Sudafrica 3
BD - Bangladesh 2
BG - Bulgaria 2
NZ - Nuova Zelanda 2
SG - Singapore 2
SI - Slovenia 2
AL - Albania 1
BW - Botswana 1
DK - Danimarca 1
DZ - Algeria 1
LB - Libano 1
MD - Moldavia 1
NG - Nigeria 1
OM - Oman 1
SA - Arabia Saudita 1
TN - Tunisia 1
Totale 9352
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Città #
Dong Ket 738
Chandler 658
Fairfield 629
Jacksonville 481
Woodbridge 430
Houston 322
Dearborn 321
Ann Arbor 286
Wilmington 275
Seattle 269
Ashburn 252
Cambridge 226
Dublin 165
Nanjing 152
Teramo 103
Lawrence 99
Princeton 99
Brussels 80
Beijing 77
Nanchang 55
Boardman 48
Kunming 46
Redwood City 35
San Diego 31
Des Moines 29
Hangzhou 26
Hefei 25
Lanzhou 20
Ottawa 20
Milan 18
Tianjin 17
Dormagen 16
Korschenbroich 16
Norwalk 16
Jinan 15
Casalecchio Di Reno 14
Rome 14
Zhengzhou 14
Changsha 12
Falls Church 11
Shenyang 11
Düsseldorf 10
Guangzhou 10
Lima 10
Montegaldella 10
San Mateo 10
Taipei 10
Gdansk 9
Vancouver 9
Wuhan 9
Helsinki 8
Napoli 8
Ningbo 8
Shanghai 8
Chieti 7
Fuzhou 7
Giulianova 7
Suri 7
Warsaw 7
Xian 7
Ancona 6
Bologna 6
Dijon 6
Guardiagrele 6
Hanover 6
Hebei 6
Horia 6
Lapu-Lapu City 6
Leawood 6
Mountain View 6
Changchun 5
Chengdu 5
Lanciano 5
London 5
Roseto Degli Abruzzi 5
San Martino In Pensilis 5
Sarajevo 5
Serra 5
Taizhou 5
Tokyo 5
Torino 5
Winterswijk 5
Zanjan 5
Acerra 4
Auburn Hills 4
Augusta 4
Baotou 4
Chongqing 4
Cork 4
Epierre 4
Gent 4
Kuala Lumpur 4
Móstoles 4
Pescara 4
Ravenna 4
San Salvo 4
Sezze 4
Trezzano Rosa 4
Utrecht 4
Verona 4
Totale 6525
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Nome #
Biogenic Amines: Toxicology and Health Effect 488
Aspetti microbiologici, chimico-fisici e contenuto di amine biogene in Pecorino di farindola prodotto con caglio suino, capretto e vitello 216
Biopreservation effects in fermented foods 203
Biodiversity of autolytic ability in flocculent Saccharomyces cerevisiae strains suitable for traditional sparkling wine fermentation 200
Characterization of specialized flocculent yeasts to improve sparkling wine fermentation 197
Adhesion properties and surface hydrophobicity of Pichia manshurica strains isolated from organic wines 189
Changes in Polyphenolic Concentrations of Table Olives (cv. Itrana) Produced Under Different Irrigation Regimes During Spontaneous or Inoculated Fermentation 189
Food borne bacterial models for detection of benzo[a]pyrene-DNA adducts formation using RAPD-PCR 188
Aroma Profile of Montepulciano d'Abruzzo Wine Fermented by Single and Co-culture Starters of Autochthonous Saccharomyces and Non-saccharomyces Yeasts 187
Chemical-nutritional quality and oxidative stability of milk and dairy products obtained from Friesian cows fed with a dietary supplementation of dried grape pomace 170
Biodiversity study of wine yeasts belonging to the “terroir” of Montepulciano d’Abruzzo “Colline Teramane” revealed Saccharomyces cerevisiae strains exhibiting atypical and unique 5.8S-ITS restriction patterns 169
Influence of pig rennet on proteolysis, organic acids content and microbiota of Pecorino di Farindola, a traditional Italian ewe's raw milk cheese 167
Occurrence of Biogenic Amines in Fermented and Non-fermented Soybean Products 164
Chromosome arrangement, differentiation of growth kinetics and volatile molecule profiles in Kluyveromyces marxianus strains from Italian cheeses 163
Impact of Saccharomyces cerevisiae strains on traditional sparkling wines production 160
Accumulation γ-Aminobutyric Acid and Biogenic Amines in a Traditional Raw Milk Ewe’s Cheese 159
Influence of pig rennet on fatty acid composition, volatile molecule profile, texture and sensory properties of Pecorino di Farindola cheese 158
Influence of Iodine Feeding on Microbiological and Physico-Chemical Characteristics and Biogenic Amines Content in a Raw Ewes' Milk Cheese 157
In Lactobacillus pentosus, the olive brine adaptation genes are required for biofilm formation 154
Genetic diversity of FLO1 and FLO5 genes in wine flocculent Saccharomyces cerevisiae strains 149
Biogenic amines producing and degrading bacteria: A snapshot from raw ewes' cheese 135
INFLUENCE OF STARTER CULTURE AND ANIMAL RENNETS ON PECORINO DI FARINDOLA CHEESE 129
Microbiological and physicochemical characterization of naturally fermented Italian table olives 127
Food safety risks in traditional fermented food from South-East Asia 126
Cell Wall Surface Properties of Kluyveromyces marxianus Strains From Dairy-Products 125
Long-term impact of farm management and crops on soil microorganisms assessed by combined DGGE and PLFA analyses 119
Fermentazioni più rapide con le colture starter 109
Lactobacillus pentosus dominates spontaneous fermentation of Italian table olives. 107
Microbiological and chemical profiles of naturally fermented table olives and brines from different Italian cultivars. 106
High content of biogenic amines in Pecorino cheeses 106
Lactobacillus pentosus and Saccharomyces cerevisiae dominate the Italian table olive fermentations 102
Effect of grape indigenous Saccharomyces cerevisiae strains on Montepulciano d’Abruzzo red wine quality 102
Kluyveromyces marxianus dominates yeast populations in Pecorino di Farindola cheese 100
Microbiological and physicochemical characterization of naturally fermented Italian table olives 99
Contribution of Pichia manshurica strains to aroma profile of organic wines 94
Biogenic Amines in Global Beverages 93
Application of starter culture to table olive fermentation: an overview on the experimental studies. 92
Bioconversion of linoleic acid to bioactive CLA isomers cis-9, trans-11 and trans-10, cis-12 C18:2 by Lactobacillus casei and Lactobacillus plantarum group strains 91
Intraspecies polymorphisms of Kluyveromyces marxianus strains from Yaghnob valley 86
Accelerated de-bittering of naturally fermented table olives by mixed lactic acid bacteria starter culture 85
The predominance, biodiversity and biotechnological properties of Kluyveromyces marxianus in the production of Pecorino di Farindola cheese 85
Diversità dei geni FLO1, FLO5 e FLO11 in Saccharomyces cerevisiae isolati da vino. 84
Lactobacillus pentosus genes involved in olive brine stress response 84
Genetic diversity and population structure of diary Kluyveromyces marxianus 84
BIOANALYTICAL ASSAYS FOR DNA-B[a]PDE ADDUCTS DETECTION 83
Identification of Critical Genes for Growth in Olive Brine byTransposon Mutagenesis of Lactobacillus pentosus C11 80
null 79
Lactic acid bacteria in table olives: from identification to mutagenesis 77
Biogeographical characterization of Saccharomyces cerevisiae wine yeast by molecular methods 77
Studio preliminare delle caratteristiche chimico-fisiche e microbiologiche del pecorino incanestrato dl castel del monte e influenza dell'alimentazione iodata degli ovini 76
Drawing the genotipic and metabolomic features of Kluyveromyces marxianus from Pecorino di Farindola 75
Table Olives More than A Fermented Food 75
Influence of natural Saccharomyces cerevisiae strains on thiols content of Pecorino wine 74
A one-year survey on aflatoxin M1 in raw milk 73
Dominanza: Carattere di selzione per gli starter naturali del comprensorio vitivinicolo abruzzese 72
“Vino Cotto”: a precious reservoir of microbial diversity 72
Determination of bile salt hydrolase activity as a potential biomarker for putative probiotic Lactobacillus plantarum strains 72
Yeast biota associated to naturally fermented table olives from different Italian cultivars 70
Transposon mutagenesis of Lactobacillus pentosus C11 identified critical genes for growth in olive brine 70
Natural Oenococcus oeni strains for the production of “SO2-free” Montepulciano d’Abruzzo wine 70
Characterization of natural Oenococcus oeni strains for Montepulciano d’Abruzzo organic wine production 70
Development and evaluation of a real-time quantative PCR assay for detect and enumeration of dominant yeasts in table olives 69
Table olives microbiota 69
Lactic acid bacteria and yeasts in naturally fermented table olives from different Italian cultivars 68
Functional properties of food-borne yeasts: antigenotoxic activity using Sos-chromotest 68
Correlation between IRC7 gene expression and 4-mercapto-4-methylpentan-2-one production in Saccharomyces cerevisiae strains 68
Metabolic and genotypic profiles of Lactobacillus plantarum strains isolated from table olives and sourdoughs 66
Characterization of Bifidobacterium species in feaces of the Egyptian fruit bat: Description of B. vespertilionis sp. nov. and B. rousetti sp. nov 66
Development and application of a real-time PCR-based assay to enumerate total yeasts and Pichia anomala, Pichia guillermondii and Pichia kluyveri in fermented table olives 64
FLO1 and FLO11 gene-dependent phenotypes in wild Saccharomyces cerevisiae wine yeasts 63
Application of qPCR for quantitative detection of yeasts ecosystem in Italian table olives 63
Genetic and functional characterization of the bacterial community on fruit of three raspberry (Rubus idaeus) cultivars 63
Saccharomyces/non-Saccharomyces interactions in organic wines 62
A survey on safe consumption of clam samples from the Abruzzi region, Central Adriatic Sea. 61
γ-aminobutyric acid production by Kluyveromyces marxianus strains 60
Development and evaluation of a real-time quantative PCR assay for detect and enumeration of dominant yeasts in table olives , 30 agosto - 3 settembre 2010 58
Fermented foods, from microbes to functionality 58
Metodo rapido per determinare il carattere “Brett” nei vini 56
Diversity of Candida zemplinina strains from grapes and Italian wines 52
Microbiological and chemical health risk associated to bivalves collected in the Central Adriatic Sea. 51
Influence of DAP addition to must and micro-oxigenation of non-Saccharomyces wine yeasts 50
Influence of FLO1 and FLO5 genes on aroma profile of sparkling wines 47
Metabolic and genotypic profiles of Lactobacillus plantarum strains isolated from table olives and sourdoughs 46
Cultivable microbial ecology and aromatic profile of “mothers” for Vino cotto wine production 46
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Positive or negative role of autochthonous Saccharomyces cerevisiae starter dominance during must fermentation and their influence on non-Saccharomyces wine yeasts 43
Studio delle Popolazioni di Batteri Lattici Associate alla Mozzarella Prodotta nell’Agro Pontino: Indagine Preliminare 43
HEALTH PROMOTING ROLE OF LACTIC ACID BACTERIA ISOLATED FROM FERMENTED FOODS 43
Adhesion properties, biofilm forming potential, and susceptibility to disinfectants of contaminant wine yeasts 43
Aroma profile of Oenococcus oeni strains in different life styles 37
Production of γ-aminobutyric acid in dairy Kluyveromyces marxianus strains 34
Viticoltura biodinamica: impatto sulle caratteristiche dei vini Trebbiano e Montepulciano D’Abruzzo 33
Biotechnological Characterization of Lactic Acid Bacteria to Enhance Quality of Fermented Milk Products 32
Biogenic Amines 28
Effect of Candida zemplinina oak chips biofilm on wine aroma profile 27
High presence of biogenic amines in traditional Pecorino cheeses produced in Abruzzi region (Italy) 25
Impiego di ceppi di Candida zemplinina adesi su chips di quercia per modulare le caratteristiche del vino Montepulciano d’Abruzzo 25
Biodiversità fenotipica e genotipica di ceppi Pichia manshurica isolati da vini biologici 23
Promoting Candida zemplinina adhesion on oak chips: A strategy to enhance esters and glycerol content of Montepulciano d'Abruzzo organic wines 22
Lactic Acid Bacteria Exopolysaccharides Producers: A Sustainable Tool for Functional Foods 19
Totale 9457
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Categoria #
all - tutte 22831
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 22831
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2017/2018121 0000 00 00 38382124
2018/2019845 15731319 9178 19725 3064115125
2019/20202529 5668156542 232331 403272 14414866111
2020/20212315 92139123113 133132 165167 20274180795
2021/20221175 621094896 11562 53105 784337331
2022/20231674 23312640196 199354 18212 296000
Totale 9556