IRIS
PERPETUINI, GIORGIA
 Distribuzione geografica
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Continente #
NA - Nord America 7.324
AS - Asia 4.622
EU - Europa 4.162
SA - Sud America 711
AF - Africa 116
OC - Oceania 28
Continente sconosciuto - Info sul continente non disponibili 18
Totale 16.981
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Nazione #
US - Stati Uniti d'America 7.160
CN - Cina 1.344
SG - Singapore 1.249
IT - Italia 999
VN - Vietnam 984
DE - Germania 759
BR - Brasile 506
UA - Ucraina 420
HK - Hong Kong 383
RU - Federazione Russa 367
GB - Regno Unito 334
FI - Finlandia 244
SE - Svezia 209
IE - Irlanda 195
FR - Francia 183
IN - India 114
BE - Belgio 90
TR - Turchia 83
CA - Canada 80
AR - Argentina 63
NL - Olanda 61
BD - Bangladesh 60
PL - Polonia 59
ES - Italia 56
MX - Messico 49
JP - Giappone 43
ID - Indonesia 35
CO - Colombia 32
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 23
PE - Perù 23
PH - Filippine 23
RO - Romania 22
SA - Arabia Saudita 22
AU - Australia 20
TW - Taiwan 20
MA - Marocco 19
EU - Europa 18
PT - Portogallo 18
UZ - Uzbekistan 18
GR - Grecia 17
CL - Cile 16
LB - Libano 16
AT - Austria 15
TH - Thailandia 15
TN - Tunisia 15
CZ - Repubblica Ceca 14
KE - Kenya 11
PY - Paraguay 11
IL - Israele 10
LT - Lituania 10
CH - Svizzera 9
ET - Etiopia 9
AZ - Azerbaigian 8
BG - Bulgaria 8
DK - Danimarca 8
DO - Repubblica Dominicana 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
NP - Nepal 6
SN - Senegal 6
BA - Bosnia-Erzegovina 5
JM - Giamaica 5
KH - Cambogia 5
SK - Slovacchia (Repubblica Slovacca) 5
AL - Albania 4
HU - Ungheria 4
BH - Bahrain 3
BW - Botswana 3
BY - Bielorussia 3
HN - Honduras 3
HR - Croazia 3
KW - Kuwait 3
LV - Lettonia 3
MD - Moldavia 3
NG - Nigeria 3
NI - Nicaragua 3
RS - Serbia 3
UY - Uruguay 3
BB - Barbados 2
BO - Bolivia 2
CR - Costa Rica 2
CY - Cipro 2
GT - Guatemala 2
SI - Slovenia 2
AF - Afghanistan, Repubblica islamica di 1
Totale 16.957
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Città #
Dong Ket 743
Chandler 653
Fairfield 630
Singapore 588
Jacksonville 489
Ashburn 444
Woodbridge 430
Hong Kong 366
Dearborn 326
Houston 325
Ann Arbor 288
Beijing 274
Wilmington 274
Seattle 271
Cambridge 226
San Jose 222
Dublin 188
Helsinki 172
The Dalles 165
Nanjing 157
Boardman 133
New York 133
Shanghai 131
Falkenstein 128
Teramo 110
Rome 107
Princeton 102
Moscow 99
Lawrence 98
Brussels 78
Ho Chi Minh City 72
Munich 67
Hanoi 57
Nanchang 55
Kunming 48
Los Angeles 47
Santa Clara 45
Guangzhou 42
São Paulo 41
Chicago 40
Milan 40
Council Bluffs 38
Frankfurt am Main 36
Redwood City 35
Warsaw 35
London 33
Des Moines 32
San Diego 32
Tianjin 31
Hangzhou 30
Tokyo 30
Yeovil 30
Bologna 27
Hefei 27
Trondheim 26
Bath 24
Ottawa 22
Lanzhou 20
Toronto 19
Lima 18
Hillsboro 17
Norwalk 17
Brooklyn 16
Dormagen 16
Jinan 16
Korschenbroich 16
Ankara 15
Changsha 15
Istanbul 15
Naples 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
Shenyang 11
Tashkent 11
Turku 11
Vancouver 11
Belo Horizonte 10
Caracas 10
Florence 10
Montegaldella 10
Totale 9.964
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Nome #
Biogenic Amines: Toxicology and Health Effect 814
Aspetti microbiologici, chimico-fisici e contenuto di amine biogene in Pecorino di farindola prodotto con caglio suino, capretto e vitello 297
Adhesion properties and surface hydrophobicity of Pichia manshurica strains isolated from organic wines 259
Changes in Polyphenolic Concentrations of Table Olives (cv. Itrana) Produced Under Different Irrigation Regimes During Spontaneous or Inoculated Fermentation 257
Biodiversity of autolytic ability in flocculent Saccharomyces cerevisiae strains suitable for traditional sparkling wine fermentation 253
Aroma Profile of Montepulciano d'Abruzzo Wine Fermented by Single and Co-culture Starters of Autochthonous Saccharomyces and Non-saccharomyces Yeasts 249
Characterization of specialized flocculent yeasts to improve sparkling wine fermentation 248
Food borne bacterial models for detection of benzo[a]pyrene-DNA adducts formation using RAPD-PCR 246
Accumulation γ-Aminobutyric Acid and Biogenic Amines in a Traditional Raw Milk Ewe’s Cheese 243
Impact of Saccharomyces cerevisiae strains on traditional sparkling wines production 240
Biopreservation effects in fermented foods 239
Chemical-nutritional quality and oxidative stability of milk and dairy products obtained from Friesian cows fed with a dietary supplementation of dried grape pomace 235
Influence of pig rennet on proteolysis, organic acids content and microbiota of Pecorino di Farindola, a traditional Italian ewe's raw milk cheese 228
Occurrence of Biogenic Amines in Fermented and Non-fermented Soybean Products 224
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 222
Influence of Iodine Feeding on Microbiological and Physico-Chemical Characteristics and Biogenic Amines Content in a Raw Ewes' Milk Cheese 216
Chromosome arrangement, differentiation of growth kinetics and volatile molecule profiles in Kluyveromyces marxianus strains from Italian cheeses 213
Influence of pig rennet on fatty acid composition, volatile molecule profile, texture and sensory properties of Pecorino di Farindola cheese 207
Genetic diversity of FLO1 and FLO5 genes in wine flocculent Saccharomyces cerevisiae strains 205
Cell Wall Surface Properties of Kluyveromyces marxianus Strains From Dairy-Products 196
Biogenic amines producing and degrading bacteria: A snapshot from raw ewes' cheese 196
In Lactobacillus pentosus, the olive brine adaptation genes are required for biofilm formation 194
Microbiological and physicochemical characterization of naturally fermented Italian table olives 184
INFLUENCE OF STARTER CULTURE AND ANIMAL RENNETS ON PECORINO DI FARINDOLA CHEESE 183
Lactobacillus pentosus and Saccharomyces cerevisiae dominate the Italian table olive fermentations 177
High content of biogenic amines in Pecorino cheeses 177
Application of starter culture to table olive fermentation: an overview on the experimental studies. 175
Accelerated de-bittering of naturally fermented table olives by mixed lactic acid bacteria starter culture 174
Food safety risks in traditional fermented food from South-East Asia 173
Microbiological and physicochemical characterization of naturally fermented Italian table olives 171
Microbiological and chemical profiles of naturally fermented table olives and brines from different Italian cultivars. 167
Fermentazioni più rapide con le colture starter 166
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 163
Lactobacillus pentosus dominates spontaneous fermentation of Italian table olives. 161
Biogenic Amines in Global Beverages 159
Contribution of Pichia manshurica strains to aroma profile of organic wines 159
Intraspecies polymorphisms of Kluyveromyces marxianus strains from Yaghnob valley 156
Long-term impact of farm management and crops on soil microorganisms assessed by combined DGGE and PLFA analyses 155
A one-year survey on aflatoxin M1 in raw milk 155
Exploring copper resistance diversity in Metschnikowia pulcherrima strains 153
Kluyveromyces marxianus dominates yeast populations in Pecorino di Farindola cheese 147
Determination of bile salt hydrolase activity as a potential biomarker for putative probiotic Lactobacillus plantarum strains 147
Correlation between IRC7 gene expression and 4-mercapto-4-methylpentan-2-one production in Saccharomyces cerevisiae strains 147
Effect of grape indigenous Saccharomyces cerevisiae strains on Montepulciano d’Abruzzo red wine quality 147
A survey on safe consumption of clam samples from the Abruzzi region, Central Adriatic Sea. 144
Promoting Candida zemplinina adhesion on oak chips: A strategy to enhance esters and glycerol content of Montepulciano d'Abruzzo organic wines 144
Characterization of natural Oenococcus oeni strains for Montepulciano d’Abruzzo organic wine production 140
Studio preliminare delle caratteristiche chimico-fisiche e microbiologiche del pecorino incanestrato dl castel del monte e influenza dell'alimentazione iodata degli ovini 139
Lactobacillus pentosus genes involved in olive brine stress response 136
BIOANALYTICAL ASSAYS FOR DNA-B[a]PDE ADDUCTS DETECTION 134
Genetic diversity and population structure of diary Kluyveromyces marxianus 134
Fermented foods, from microbes to functionality 132
Diversità dei geni FLO1, FLO5 e FLO11 in Saccharomyces cerevisiae isolati da vino. 131
Table Olives More than A Fermented Food 131
The predominance, biodiversity and biotechnological properties of Kluyveromyces marxianus in the production of Pecorino di Farindola cheese 128
Functional properties of food-borne yeasts: antigenotoxic activity using Sos-chromotest 127
High presence of biogenic amines in traditional Pecorino cheeses produced in Abruzzi region (Italy) 126
Biogeographical characterization of Saccharomyces cerevisiae wine yeast by molecular methods 125
Drawing the genotipic and metabolomic features of Kluyveromyces marxianus from Pecorino di Farindola 125
Application of qPCR for quantitative detection of yeasts ecosystem in Italian table olives 124
Table olives microbiota 123
Characterization of Bifidobacterium species in feaces of the Egyptian fruit bat: Description of B. vespertilionis sp. nov. and B. rousetti sp. nov 121
Cultivable microbial ecology and aromatic profile of “mothers” for Vino cotto wine production 121
Identification of Critical Genes for Growth in Olive Brine byTransposon Mutagenesis of Lactobacillus pentosus C11 120
Yeast biota associated to naturally fermented table olives from different Italian cultivars 119
Lactic acid bacteria in table olives: from identification to mutagenesis 118
Antigenotoxic potential of food-borne yeasts. 118
γ-aminobutyric acid production by Kluyveromyces marxianus strains 118
Lactic acid bacteria and yeasts in naturally fermented table olives from different Italian cultivars 117
Influence of natural Saccharomyces cerevisiae strains on thiols content of Pecorino wine 116
Genetic and functional characterization of the bacterial community on fruit of three raspberry (Rubus idaeus) cultivars 115
Adhesion properties, biofilm forming potential, and susceptibility to disinfectants of contaminant wine yeasts 115
Natural Oenococcus oeni strains for the production of “SO2-free” Montepulciano d’Abruzzo wine 113
Dominanza: Carattere di selzione per gli starter naturali del comprensorio vitivinicolo abruzzese 112
“Vino Cotto”: a precious reservoir of microbial diversity 111
HEALTH PROMOTING ROLE OF LACTIC ACID BACTERIA ISOLATED FROM FERMENTED FOODS 110
Influence of FLO1 and FLO5 genes on aroma profile of sparkling wines 109
Effect of Candida zemplinina oak chips biofilm on wine aroma profile 108
Development and evaluation of a real-time quantative PCR assay for detect and enumeration of dominant yeasts in table olives 104
Transposon mutagenesis of Lactobacillus pentosus C11 identified critical genes for growth in olive brine 104
Saccharomyces/non-Saccharomyces interactions in organic wines 102
Characterization of Nero Antico di Pretalucente Wine and Grape Fungal Microbiota: An Expression of Abruzzo Region Cultivar Heritage 101
Metabolic and genotypic profiles of Lactobacillus plantarum strains isolated from table olives and sourdoughs 99
Microbiological and chemical health risk associated to bivalves collected in the Central Adriatic Sea. 99
Biogenic amine degrading bacteria as a biotechnological tool for industry application 97
FLO1 and FLO11 gene-dependent phenotypes in wild Saccharomyces cerevisiae wine yeasts 96
Viticoltura biodinamica: impatto sulle caratteristiche dei vini Trebbiano e Montepulciano D’Abruzzo 96
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 95
Metodo rapido per determinare il carattere “Brett” nei vini 93
Diversity of Candida zemplinina strains from grapes and Italian wines 93
Biotechnological Characterization of Lactic Acid Bacteria to Enhance Quality of Fermented Milk Products 93
AROMA PROFILE OF OENOCOCCUS OENI STRAINS IN DIFFERENT LIFE STYLES 92
Lactic Acid Bacteria Exopolysaccharides Producers: A Sustainable Tool for Functional Foods 92
Biogenic Amines 89
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 88
Production of γ-aminobutyric acid in dairy Kluyveromyces marxianus strains 87
Impact of Saccharomyces cerevisiae and non-Saccharomyces yeasts to improve traditional sparkling wines production 86
Biodiversità fenotipica e genotipica di ceppi Pichia manshurica isolati da vini biologici 84
Influence of DAP addition to must and micro-oxigenation of non-Saccharomyces wine yeasts 81
Studio delle Popolazioni di Batteri Lattici Associate alla Mozzarella Prodotta nell’Agro Pontino: Indagine Preliminare 80
Totale 15.532
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Categoria #
all - tutte 82.926
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 82.926
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021800 0 0 0 0 0 0 0 0 0 0 0 800
2021/20221.168 62 110 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
2025/20263.966 440 269 293 620 375 129 381 284 477 520 111 67
Totale 17.208