IRIS
PERPETUINI, GIORGIA
 Distribuzione geografica
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Continente #
NA - Nord America 7.709
AS - Asia 4.650
EU - Europa 4.287
SA - Sud America 717
Continente sconosciuto - Info sul continente non disponibili 245
AF - Africa 117
OC - Oceania 28
Totale 17.753
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Nazione #
US - Stati Uniti d'America 7.534
CN - Cina 1.358
SG - Singapore 1.253
IT - Italia 1.031
VN - Vietnam 985
DE - Germania 760
BR - Brasile 508
UA - Ucraina 421
HK - Hong Kong 383
RU - Federazione Russa 367
GB - Regno Unito 334
SE - Svezia 289
FI - Finlandia 244
IE - Irlanda 195
FR - Francia 184
IN - India 114
BE - Belgio 90
CA - Canada 85
TR - Turchia 84
NL - Olanda 65
BD - Bangladesh 64
AR - Argentina 63
ES - Italia 59
PL - Polonia 59
MX - Messico 49
JP - Giappone 44
ID - Indonesia 37
CO - Colombia 35
IQ - Iraq 32
EC - Ecuador 29
ZA - Sudafrica 28
KR - Corea 27
PK - Pakistan 27
NO - Norvegia 26
VE - Venezuela 25
IR - Iran 24
MY - Malesia 24
PE - Perù 23
PH - Filippine 23
RO - Romania 22
SA - Arabia Saudita 22
AU - Australia 20
TW - Taiwan 20
MA - Marocco 19
PT - Portogallo 19
EU - Europa 18
UZ - Uzbekistan 18
CL - Cile 17
GR - Grecia 17
LB - Libano 16
AT - Austria 15
TH - Thailandia 15
TN - Tunisia 15
CZ - Repubblica Ceca 14
KE - Kenya 11
PY - Paraguay 11
CH - Svizzera 10
IL - Israele 10
LT - Lituania 10
DO - Repubblica Dominicana 9
ET - Etiopia 9
AZ - Azerbaigian 8
BG - Bulgaria 8
DK - Danimarca 8
KG - Kirghizistan 8
AE - Emirati Arabi Uniti 7
EG - Egitto 7
JO - Giordania 7
NZ - Nuova Zelanda 7
OM - Oman 7
PA - Panama 7
PS - Palestinian Territory 7
DZ - Algeria 6
JM - Giamaica 6
NP - Nepal 6
SK - Slovacchia (Repubblica Slovacca) 6
SN - Senegal 6
BA - Bosnia-Erzegovina 5
KH - Cambogia 5
NI - Nicaragua 5
AL - Albania 4
HU - Ungheria 4
BH - Bahrain 3
BW - Botswana 3
BY - Bielorussia 3
CR - Costa Rica 3
HN - Honduras 3
HR - Croazia 3
KW - Kuwait 3
LV - Lettonia 3
MD - Moldavia 3
NG - Nigeria 3
RS - Serbia 3
UY - Uruguay 3
BB - Barbados 2
BO - Bolivia 2
CY - Cipro 2
GT - Guatemala 2
SI - Slovenia 2
AF - Afghanistan, Repubblica islamica di 1
Totale 17.500
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Città #
Dong Ket 743
Chandler 653
Fairfield 630
Singapore 589
Jacksonville 489
Ashburn 462
Woodbridge 430
Hong Kong 366
Dearborn 326
Houston 325
Ann Arbor 288
Beijing 278
Wilmington 275
Seattle 271
San Jose 232
Council Bluffs 231
Cambridge 226
Dublin 188
Helsinki 172
The Dalles 165
Nanjing 157
New York 138
Boardman 134
Shanghai 132
Falkenstein 128
Teramo 110
Rome 108
Princeton 102
Moscow 99
Lawrence 98
Brussels 78
Ho Chi Minh City 72
Munich 67
Omaha 62
Santa Clara 60
Hanoi 57
Nanchang 55
Kunming 48
Los Angeles 47
Milan 43
Guangzhou 42
Chicago 41
São Paulo 41
Frankfurt am Main 36
Redwood City 35
Warsaw 35
London 33
San Diego 33
Des Moines 32
Tianjin 31
Hangzhou 30
Tokyo 30
Yeovil 30
Bologna 28
Hefei 27
Trondheim 26
Bath 24
Phoenix 24
Ottawa 22
Lanzhou 20
Toronto 19
Lima 18
Brooklyn 17
Hillsboro 17
Norwalk 17
Dormagen 16
Jinan 16
Korschenbroich 16
Naples 16
Ankara 15
Changsha 15
Istanbul 15
Zhengzhou 15
Amsterdam 14
Casalecchio Di Reno 14
Mexico City 14
Rio de Janeiro 14
Bari 13
Montreal 13
Ningbo 13
Taipei 13
Chennai 12
Columbus 12
Dallas 12
Guayaquil 12
Kuala Lumpur 12
Madrid 12
Spoltore 12
Ancona 11
Curitiba 11
Dhaka 11
Düsseldorf 11
Falls Church 11
Paris 11
San Mateo 11
Shenyang 11
Tashkent 11
Turku 11
Vancouver 11
Belo Horizonte 10
Totale 10.289
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Nome #
Biogenic Amines: Toxicology and Health Effect 816
Aspetti microbiologici, chimico-fisici e contenuto di amine biogene in Pecorino di farindola prodotto con caglio suino, capretto e vitello 304
Changes in Polyphenolic Concentrations of Table Olives (cv. Itrana) Produced Under Different Irrigation Regimes During Spontaneous or Inoculated Fermentation 267
Adhesion properties and surface hydrophobicity of Pichia manshurica strains isolated from organic wines 261
Biodiversity of autolytic ability in flocculent Saccharomyces cerevisiae strains suitable for traditional sparkling wine fermentation 256
Aroma Profile of Montepulciano d'Abruzzo Wine Fermented by Single and Co-culture Starters of Autochthonous Saccharomyces and Non-saccharomyces Yeasts 252
Characterization of specialized flocculent yeasts to improve sparkling wine fermentation 251
Food borne bacterial models for detection of benzo[a]pyrene-DNA adducts formation using RAPD-PCR 249
Accumulation γ-Aminobutyric Acid and Biogenic Amines in a Traditional Raw Milk Ewe’s Cheese 248
Impact of Saccharomyces cerevisiae strains on traditional sparkling wines production 242
Biopreservation effects in fermented foods 241
Influence of pig rennet on proteolysis, organic acids content and microbiota of Pecorino di Farindola, a traditional Italian ewe's raw milk cheese 238
Chemical-nutritional quality and oxidative stability of milk and dairy products obtained from Friesian cows fed with a dietary supplementation of dried grape pomace 237
Occurrence of Biogenic Amines in Fermented and Non-fermented Soybean Products 229
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 226
Chromosome arrangement, differentiation of growth kinetics and volatile molecule profiles in Kluyveromyces marxianus strains from Italian cheeses 218
Influence of Iodine Feeding on Microbiological and Physico-Chemical Characteristics and Biogenic Amines Content in a Raw Ewes' Milk Cheese 217
Influence of pig rennet on fatty acid composition, volatile molecule profile, texture and sensory properties of Pecorino di Farindola cheese 215
Genetic diversity of FLO1 and FLO5 genes in wine flocculent Saccharomyces cerevisiae strains 211
Cell Wall Surface Properties of Kluyveromyces marxianus Strains From Dairy-Products 202
Biogenic amines producing and degrading bacteria: A snapshot from raw ewes' cheese 200
In Lactobacillus pentosus, the olive brine adaptation genes are required for biofilm formation 196
Microbiological and physicochemical characterization of naturally fermented Italian table olives 187
INFLUENCE OF STARTER CULTURE AND ANIMAL RENNETS ON PECORINO DI FARINDOLA CHEESE 186
High content of biogenic amines in Pecorino cheeses 183
Accelerated de-bittering of naturally fermented table olives by mixed lactic acid bacteria starter culture 182
Application of starter culture to table olive fermentation: an overview on the experimental studies. 181
Lactobacillus pentosus and Saccharomyces cerevisiae dominate the Italian table olive fermentations 180
Food safety risks in traditional fermented food from South-East Asia 176
Microbiological and physicochemical characterization of naturally fermented Italian table olives 175
Microbiological and chemical profiles of naturally fermented table olives and brines from different Italian cultivars. 170
Fermentazioni più rapide con le colture starter 170
Biogenic Amines in Global Beverages 166
Exploring copper resistance diversity in Metschnikowia pulcherrima strains 164
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 164
Lactobacillus pentosus dominates spontaneous fermentation of Italian table olives. 164
Long-term impact of farm management and crops on soil microorganisms assessed by combined DGGE and PLFA analyses 161
Effect of grape indigenous Saccharomyces cerevisiae strains on Montepulciano d’Abruzzo red wine quality 161
Intraspecies polymorphisms of Kluyveromyces marxianus strains from Yaghnob valley 160
Contribution of Pichia manshurica strains to aroma profile of organic wines 160
Determination of bile salt hydrolase activity as a potential biomarker for putative probiotic Lactobacillus plantarum strains 159
A one-year survey on aflatoxin M1 in raw milk 156
Kluyveromyces marxianus dominates yeast populations in Pecorino di Farindola cheese 154
A survey on safe consumption of clam samples from the Abruzzi region, Central Adriatic Sea. 151
Correlation between IRC7 gene expression and 4-mercapto-4-methylpentan-2-one production in Saccharomyces cerevisiae strains 151
Promoting Candida zemplinina adhesion on oak chips: A strategy to enhance esters and glycerol content of Montepulciano d'Abruzzo organic wines 147
Studio preliminare delle caratteristiche chimico-fisiche e microbiologiche del pecorino incanestrato dl castel del monte e influenza dell'alimentazione iodata degli ovini 144
BIOANALYTICAL ASSAYS FOR DNA-B[a]PDE ADDUCTS DETECTION 142
Characterization of natural Oenococcus oeni strains for Montepulciano d’Abruzzo organic wine production 142
Genetic diversity and population structure of diary Kluyveromyces marxianus 141
Diversità dei geni FLO1, FLO5 e FLO11 in Saccharomyces cerevisiae isolati da vino. 140
Lactobacillus pentosus genes involved in olive brine stress response 139
Fermented foods, from microbes to functionality 139
Table Olives More than A Fermented Food 137
Functional properties of food-borne yeasts: antigenotoxic activity using Sos-chromotest 134
The predominance, biodiversity and biotechnological properties of Kluyveromyces marxianus in the production of Pecorino di Farindola cheese 133
High presence of biogenic amines in traditional Pecorino cheeses produced in Abruzzi region (Italy) 129
Biogeographical characterization of Saccharomyces cerevisiae wine yeast by molecular methods 128
Drawing the genotipic and metabolomic features of Kluyveromyces marxianus from Pecorino di Farindola 126
Table olives microbiota 126
Application of qPCR for quantitative detection of yeasts ecosystem in Italian table olives 125
Characterization of Bifidobacterium species in feaces of the Egyptian fruit bat: Description of B. vespertilionis sp. nov. and B. rousetti sp. nov 124
Cultivable microbial ecology and aromatic profile of “mothers” for Vino cotto wine production 124
Dominanza: Carattere di selzione per gli starter naturali del comprensorio vitivinicolo abruzzese 123
Identification of Critical Genes for Growth in Olive Brine byTransposon Mutagenesis of Lactobacillus pentosus C11 123
Yeast biota associated to naturally fermented table olives from different Italian cultivars 122
Antigenotoxic potential of food-borne yeasts. 122
Lactic acid bacteria in table olives: from identification to mutagenesis 121
Lactic acid bacteria and yeasts in naturally fermented table olives from different Italian cultivars 121
Genetic and functional characterization of the bacterial community on fruit of three raspberry (Rubus idaeus) cultivars 121
γ-aminobutyric acid production by Kluyveromyces marxianus strains 120
Influence of natural Saccharomyces cerevisiae strains on thiols content of Pecorino wine 118
Adhesion properties, biofilm forming potential, and susceptibility to disinfectants of contaminant wine yeasts 118
Natural Oenococcus oeni strains for the production of “SO2-free” Montepulciano d’Abruzzo wine 115
Effect of Candida zemplinina oak chips biofilm on wine aroma profile 114
“Vino Cotto”: a precious reservoir of microbial diversity 112
HEALTH PROMOTING ROLE OF LACTIC ACID BACTERIA ISOLATED FROM FERMENTED FOODS 112
Influence of FLO1 and FLO5 genes on aroma profile of sparkling wines 112
Transposon mutagenesis of Lactobacillus pentosus C11 identified critical genes for growth in olive brine 110
Characterization of Nero Antico di Pretalucente Wine and Grape Fungal Microbiota: An Expression of Abruzzo Region Cultivar Heritage 107
Saccharomyces/non-Saccharomyces interactions in organic wines 105
Development and evaluation of a real-time quantative PCR assay for detect and enumeration of dominant yeasts in table olives 104
Metabolic and genotypic profiles of Lactobacillus plantarum strains isolated from table olives and sourdoughs 104
Diversity of Candida zemplinina strains from grapes and Italian wines 102
Biogenic amine degrading bacteria as a biotechnological tool for industry application 101
Microbiological and chemical health risk associated to bivalves collected in the Central Adriatic Sea. 101
AROMA PROFILE OF OENOCOCCUS OENI STRAINS IN DIFFERENT LIFE STYLES 98
Viticoltura biodinamica: impatto sulle caratteristiche dei vini Trebbiano e Montepulciano D’Abruzzo 98
FLO1 and FLO11 gene-dependent phenotypes in wild Saccharomyces cerevisiae wine yeasts 97
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 97
Lactic Acid Bacteria Exopolysaccharides Producers: A Sustainable Tool for Functional Foods 97
Metodo rapido per determinare il carattere “Brett” nei vini 94
Biotechnological Characterization of Lactic Acid Bacteria to Enhance Quality of Fermented Milk Products 94
Biogenic Amines 90
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 89
Production of γ-aminobutyric acid in dairy Kluyveromyces marxianus strains 89
Impact of Saccharomyces cerevisiae and non-Saccharomyces yeasts to improve traditional sparkling wines production 87
Biodiversità fenotipica e genotipica di ceppi Pichia manshurica isolati da vini biologici 86
Impact of vineyard management on grape fungal community and Montepulciano d'Abruzzo wine quality 84
Influence of DAP addition to must and micro-oxigenation of non-Saccharomyces wine yeasts 82
Totale 15.947
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Categoria #
all - tutte 86.121
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 86.121
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.106 0 110 49 96 115 57 51 104 78 42 372 32
2022/20231.922 230 125 38 197 195 348 14 206 337 111 85 36
2023/2024707 89 104 75 38 53 103 60 34 12 25 15 99
2024/20252.712 62 85 204 235 167 385 149 204 150 194 196 681
2025/20263.997 440 269 293 620 375 129 381 284 477 520 111 98
2026/2027514 422 92 0 0 0 0 0 0 0 0 0 0
Totale 17.753