IRIS
PERPETUINI, GIORGIA
 Distribuzione geografica
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Continente #
NA - Nord America 6.710
AS - Asia 3.947
EU - Europa 3.946
SA - Sud America 576
AF - Africa 59
OC - Oceania 21
Continente sconosciuto - Info sul continente non disponibili 18
Totale 15.277
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Nazione #
US - Stati Uniti d'America 6.593
CN - Cina 1.254
VN - Vietnam 978
IT - Italia 957
SG - Singapore 952
DE - Germania 737
BR - Brasile 438
UA - Ucraina 414
RU - Federazione Russa 372
HK - Hong Kong 330
GB - Regno Unito 298
FI - Finlandia 230
SE - Svezia 208
IE - Irlanda 192
FR - Francia 154
BE - Belgio 93
IN - India 73
CA - Canada 65
TR - Turchia 60
NL - Olanda 50
AR - Argentina 49
ES - Italia 47
PL - Polonia 41
MX - Messico 32
BD - Bangladesh 31
JP - Giappone 31
NO - Norvegia 26
ID - Indonesia 25
IR - Iran 24
KR - Corea 23
EC - Ecuador 20
PE - Perù 20
TW - Taiwan 19
CO - Colombia 18
EU - Europa 18
AU - Australia 16
IQ - Iraq 16
PK - Pakistan 16
RO - Romania 16
ZA - Sudafrica 15
LB - Libano 14
TH - Thailandia 14
AT - Austria 13
PT - Portogallo 13
CZ - Repubblica Ceca 12
GR - Grecia 12
MY - Malesia 12
VE - Venezuela 12
MA - Marocco 10
PH - Filippine 10
SA - Arabia Saudita 10
UZ - Uzbekistan 10
IL - Israele 9
LT - Lituania 9
PY - Paraguay 9
DK - Danimarca 8
CH - Svizzera 7
CL - Cile 7
TN - Tunisia 7
KE - Kenya 6
PA - Panama 6
AZ - Azerbaigian 5
BA - Bosnia-Erzegovina 5
BG - Bulgaria 5
DO - Repubblica Dominicana 5
ET - Etiopia 5
KG - Kirghizistan 5
SK - Slovacchia (Repubblica Slovacca) 5
SN - Senegal 5
AE - Emirati Arabi Uniti 4
EG - Egitto 4
KH - Cambogia 4
NZ - Nuova Zelanda 4
AL - Albania 3
HR - Croazia 3
HU - Ungheria 3
JM - Giamaica 3
LV - Lettonia 3
NP - Nepal 3
BH - Bahrain 2
BW - Botswana 2
DZ - Algeria 2
JO - Giordania 2
LU - Lussemburgo 2
MD - Moldavia 2
OM - Oman 2
PS - Palestinian Territory 2
RS - Serbia 2
SI - Slovenia 2
UY - Uruguay 2
AF - Afghanistan, Repubblica islamica di 1
AM - Armenia 1
BB - Barbados 1
BO - Bolivia 1
BY - Bielorussia 1
CR - Costa Rica 1
CY - Cipro 1
GE - Georgia 1
GT - Guatemala 1
HN - Honduras 1
Totale 15.267
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Città #
Dong Ket 743
Chandler 660
Fairfield 630
Jacksonville 487
Woodbridge 430
Singapore 358
Dearborn 326
Ashburn 325
Houston 323
Hong Kong 321
Ann Arbor 289
Wilmington 275
Seattle 271
Beijing 245
Cambridge 226
Dublin 185
The Dalles 169
Nanjing 158
Helsinki 157
Shanghai 134
Falkenstein 131
New York 128
Boardman 109
Rome 108
Princeton 103
Teramo 103
Moscow 101
Lawrence 99
Brussels 81
Ho Chi Minh City 77
Munich 69
Hanoi 56
Nanchang 55
Kunming 48
Guangzhou 43
Los Angeles 40
São Paulo 39
Redwood City 35
Milan 33
Tianjin 32
Chicago 31
San Diego 31
Yeovil 30
Hangzhou 29
London 29
Des Moines 28
Hefei 27
Trondheim 26
Santa Clara 25
Bath 24
Bologna 23
Frankfurt am Main 22
Ottawa 22
Tokyo 21
Warsaw 21
Lanzhou 20
Lima 17
Norwalk 17
Council Bluffs 16
Dormagen 16
Korschenbroich 16
Jinan 15
Zhengzhou 15
Brooklyn 14
Casalecchio Di Reno 14
Changsha 14
Naples 14
Ningbo 13
Taipei 13
Ankara 12
Spoltore 12
Toronto 12
Turku 12
Bari 11
Columbus 11
Curitiba 11
Falls Church 11
Shenyang 11
Stockholm 11
Vancouver 11
Ancona 10
Dallas 10
Düsseldorf 10
Florence 10
Montegaldella 10
San Mateo 10
Wuxi 10
Amsterdam 9
Belo Horizonte 9
Brasília 9
Casarile 9
Gdansk 9
Madrid 9
Palermo 9
Paris 9
Porto Alegre 9
Rio de Janeiro 9
San Francisco 9
Wuhan 9
Guarulhos 8
Totale 9.116
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Nome #
Biogenic Amines: Toxicology and Health Effect 785
Aspetti microbiologici, chimico-fisici e contenuto di amine biogene in Pecorino di farindola prodotto con caglio suino, capretto e vitello 280
Adhesion properties and surface hydrophobicity of Pichia manshurica strains isolated from organic wines 247
Biodiversity of autolytic ability in flocculent Saccharomyces cerevisiae strains suitable for traditional sparkling wine fermentation 246
Characterization of specialized flocculent yeasts to improve sparkling wine fermentation 242
Changes in Polyphenolic Concentrations of Table Olives (cv. Itrana) Produced Under Different Irrigation Regimes During Spontaneous or Inoculated Fermentation 241
Aroma Profile of Montepulciano d'Abruzzo Wine Fermented by Single and Co-culture Starters of Autochthonous Saccharomyces and Non-saccharomyces Yeasts 237
Biopreservation effects in fermented foods 232
Impact of Saccharomyces cerevisiae strains on traditional sparkling wines production 231
Food borne bacterial models for detection of benzo[a]pyrene-DNA adducts formation using RAPD-PCR 227
Accumulation γ-Aminobutyric Acid and Biogenic Amines in a Traditional Raw Milk Ewe’s Cheese 220
Chemical-nutritional quality and oxidative stability of milk and dairy products obtained from Friesian cows fed with a dietary supplementation of dried grape pomace 218
Occurrence of Biogenic Amines in Fermented and Non-fermented Soybean Products 211
Influence of pig rennet on proteolysis, organic acids content and microbiota of Pecorino di Farindola, a traditional Italian ewe's raw milk cheese 209
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 206
Influence of Iodine Feeding on Microbiological and Physico-Chemical Characteristics and Biogenic Amines Content in a Raw Ewes' Milk Cheese 206
Chromosome arrangement, differentiation of growth kinetics and volatile molecule profiles in Kluyveromyces marxianus strains from Italian cheeses 203
Influence of pig rennet on fatty acid composition, volatile molecule profile, texture and sensory properties of Pecorino di Farindola cheese 196
Genetic diversity of FLO1 and FLO5 genes in wine flocculent Saccharomyces cerevisiae strains 193
Cell Wall Surface Properties of Kluyveromyces marxianus Strains From Dairy-Products 186
In Lactobacillus pentosus, the olive brine adaptation genes are required for biofilm formation 183
Biogenic amines producing and degrading bacteria: A snapshot from raw ewes' cheese 183
Microbiological and physicochemical characterization of naturally fermented Italian table olives 169
INFLUENCE OF STARTER CULTURE AND ANIMAL RENNETS ON PECORINO DI FARINDOLA CHEESE 164
Food safety risks in traditional fermented food from South-East Asia 163
Application of starter culture to table olive fermentation: an overview on the experimental studies. 162
High content of biogenic amines in Pecorino cheeses 156
Fermentazioni più rapide con le colture starter 153
Accelerated de-bittering of naturally fermented table olives by mixed lactic acid bacteria starter culture 152
Lactobacillus pentosus and Saccharomyces cerevisiae dominate the Italian table olive fermentations 152
Microbiological and chemical profiles of naturally fermented table olives and brines from different Italian cultivars. 150
Intraspecies polymorphisms of Kluyveromyces marxianus strains from Yaghnob valley 150
Lactobacillus pentosus dominates spontaneous fermentation of Italian table olives. 148
Microbiological and physicochemical characterization of naturally fermented Italian table olives 148
Contribution of Pichia manshurica strains to aroma profile of organic wines 148
Long-term impact of farm management and crops on soil microorganisms assessed by combined DGGE and PLFA analyses 146
Biogenic Amines in Global Beverages 145
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 143
Promoting Candida zemplinina adhesion on oak chips: A strategy to enhance esters and glycerol content of Montepulciano d'Abruzzo organic wines 136
Kluyveromyces marxianus dominates yeast populations in Pecorino di Farindola cheese 133
Characterization of natural Oenococcus oeni strains for Montepulciano d’Abruzzo organic wine production 129
Effect of grape indigenous Saccharomyces cerevisiae strains on Montepulciano d’Abruzzo red wine quality 129
BIOANALYTICAL ASSAYS FOR DNA-B[a]PDE ADDUCTS DETECTION 128
A one-year survey on aflatoxin M1 in raw milk 126
Correlation between IRC7 gene expression and 4-mercapto-4-methylpentan-2-one production in Saccharomyces cerevisiae strains 125
Genetic diversity and population structure of diary Kluyveromyces marxianus 124
A survey on safe consumption of clam samples from the Abruzzi region, Central Adriatic Sea. 122
Aroma profile of Oenococcus oeni strains in different life styles 120
Determination of bile salt hydrolase activity as a potential biomarker for putative probiotic Lactobacillus plantarum strains 118
Studio preliminare delle caratteristiche chimico-fisiche e microbiologiche del pecorino incanestrato dl castel del monte e influenza dell'alimentazione iodata degli ovini 117
The predominance, biodiversity and biotechnological properties of Kluyveromyces marxianus in the production of Pecorino di Farindola cheese 116
Diversità dei geni FLO1, FLO5 e FLO11 in Saccharomyces cerevisiae isolati da vino. 115
Functional properties of food-borne yeasts: antigenotoxic activity using Sos-chromotest 115
Lactobacillus pentosus genes involved in olive brine stress response 114
Characterization of Bifidobacterium species in feaces of the Egyptian fruit bat: Description of B. vespertilionis sp. nov. and B. rousetti sp. nov 114
Table olives microbiota 114
High presence of biogenic amines in traditional Pecorino cheeses produced in Abruzzi region (Italy) 113
Application of qPCR for quantitative detection of yeasts ecosystem in Italian table olives 112
Biogeographical characterization of Saccharomyces cerevisiae wine yeast by molecular methods 112
Fermented foods, from microbes to functionality 112
Drawing the genotipic and metabolomic features of Kluyveromyces marxianus from Pecorino di Farindola 110
Influence of natural Saccharomyces cerevisiae strains on thiols content of Pecorino wine 109
Table Olives More than A Fermented Food 109
Exploring copper resistance diversity in Metschnikowia pulcherrima strains 107
Identification of Critical Genes for Growth in Olive Brine byTransposon Mutagenesis of Lactobacillus pentosus C11 106
Cultivable microbial ecology and aromatic profile of “mothers” for Vino cotto wine production 106
Yeast biota associated to naturally fermented table olives from different Italian cultivars 104
Antigenotoxic potential of food-borne yeasts. 104
Genetic and functional characterization of the bacterial community on fruit of three raspberry (Rubus idaeus) cultivars 104
Dominanza: Carattere di selzione per gli starter naturali del comprensorio vitivinicolo abruzzese 103
Lactic acid bacteria in table olives: from identification to mutagenesis 103
Lactic acid bacteria and yeasts in naturally fermented table olives from different Italian cultivars 103
γ-aminobutyric acid production by Kluyveromyces marxianus strains 103
Adhesion properties, biofilm forming potential, and susceptibility to disinfectants of contaminant wine yeasts 103
Natural Oenococcus oeni strains for the production of “SO2-free” Montepulciano d’Abruzzo wine 100
“Vino Cotto”: a precious reservoir of microbial diversity 98
Development and evaluation of a real-time quantative PCR assay for detect and enumeration of dominant yeasts in table olives 96
Transposon mutagenesis of Lactobacillus pentosus C11 identified critical genes for growth in olive brine 96
HEALTH PROMOTING ROLE OF LACTIC ACID BACTERIA ISOLATED FROM FERMENTED FOODS 95
Influence of FLO1 and FLO5 genes on aroma profile of sparkling wines 93
Effect of Candida zemplinina oak chips biofilm on wine aroma profile 93
Saccharomyces/non-Saccharomyces interactions in organic wines 92
Metabolic and genotypic profiles of Lactobacillus plantarum strains isolated from table olives and sourdoughs 91
Diversity of Candida zemplinina strains from grapes and Italian wines 90
FLO1 and FLO11 gene-dependent phenotypes in wild Saccharomyces cerevisiae wine yeasts 87
Microbiological and chemical health risk associated to bivalves collected in the Central Adriatic Sea. 86
Characterization of Nero Antico di Pretalucente Wine and Grape Fungal Microbiota: An Expression of Abruzzo Region Cultivar Heritage 83
Viticoltura biodinamica: impatto sulle caratteristiche dei vini Trebbiano e Montepulciano D’Abruzzo 83
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 81
Biotechnological Characterization of Lactic Acid Bacteria to Enhance Quality of Fermented Milk Products 81
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 80
Metodo rapido per determinare il carattere “Brett” nei vini 79
AROMA PROFILE OF OENOCOCCUS OENI STRAINS IN DIFFERENT LIFE STYLES 77
Lactic Acid Bacteria Exopolysaccharides Producers: A Sustainable Tool for Functional Foods 76
Influence of DAP addition to must and micro-oxigenation of non-Saccharomyces wine yeasts 75
Biogenic Amines 75
Production of γ-aminobutyric acid in dairy Kluyveromyces marxianus strains 74
Oenococcus oeni Lifestyle Modulates Wine Volatilome and Malolactic Fermentation Outcome 73
Impiego di ceppi di Candida zemplinina adesi su chips di quercia per modulare le caratteristiche del vino Montepulciano d’Abruzzo 72
Studio delle Popolazioni di Batteri Lattici Associate alla Mozzarella Prodotta nell’Agro Pontino: Indagine Preliminare 71
Totale 14.146
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Categoria #
all - tutte 76.540
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 76.540
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20211.725 0 0 0 0 0 133 166 168 203 74 181 800
2021/20221.185 62 110 49 96 116 62 53 105 79 43 377 33
2022/20231.954 233 127 39 199 196 354 16 209 342 113 90 36
2023/2024724 89 106 77 42 55 108 60 34 12 25 15 101
2024/20252.784 65 87 210 240 169 398 153 210 152 198 205 697
2025/20262.123 456 276 312 650 387 42 0 0 0 0 0 0
Totale 15.503