IRIS
PERPETUINI, GIORGIA
 Distribuzione geografica
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Continente #
NA - Nord America 8.550
AS - Asia 4.683
EU - Europa 4.459
SA - Sud America 736
Continente sconosciuto - Info sul continente non disponibili 247
AF - Africa 118
OC - Oceania 29
Totale 18.822
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Nazione #
US - Stati Uniti d'America 8.310
CN - Cina 1.369
SG - Singapore 1.254
IT - Italia 1.118
VN - Vietnam 989
DE - Germania 766
BR - Brasile 517
UA - Ucraina 422
HK - Hong Kong 386
GB - Regno Unito 369
RU - Federazione Russa 367
SE - Svezia 313
FI - Finlandia 244
IE - Irlanda 196
FR - Francia 189
CA - Canada 118
IN - India 115
BE - Belgio 90
TR - Turchia 85
AR - Argentina 68
NL - Olanda 65
BD - Bangladesh 64
ES - Italia 59
PL - Polonia 59
MX - Messico 50
JP - Giappone 46
ID - Indonesia 41
CO - Colombia 37
IQ - Iraq 32
EC - Ecuador 30
ZA - Sudafrica 29
MY - Malesia 28
PK - Pakistan 28
KR - Corea 27
NO - Norvegia 26
VE - Venezuela 25
IR - Iran 24
PH - Filippine 24
PE - Perù 23
RO - Romania 22
SA - Arabia Saudita 22
AU - Australia 21
TW - Taiwan 20
CL - Cile 19
MA - Marocco 19
PT - Portogallo 19
EU - Europa 18
UZ - Uzbekistan 18
GR - Grecia 17
CR - Costa Rica 16
LB - Libano 16
AT - Austria 15
TH - Thailandia 15
TN - Tunisia 15
CZ - Repubblica Ceca 14
EE - Estonia 11
KE - Kenya 11
LT - Lituania 11
PY - Paraguay 11
CH - Svizzera 10
IL - Israele 10
JM - Giamaica 10
DK - Danimarca 9
DO - Repubblica Dominicana 9
ET - Etiopia 9
AZ - Azerbaigian 8
BG - Bulgaria 8
KG - Kirghizistan 8
AE - Emirati Arabi Uniti 7
EG - Egitto 7
HN - Honduras 7
JO - Giordania 7
NZ - Nuova Zelanda 7
OM - Oman 7
PA - Panama 7
PS - Palestinian Territory 7
DZ - Algeria 6
GT - Guatemala 6
NI - Nicaragua 6
NP - Nepal 6
SK - Slovacchia (Repubblica Slovacca) 6
SN - Senegal 6
BA - Bosnia-Erzegovina 5
KH - Cambogia 5
AL - Albania 4
HU - Ungheria 4
BH - Bahrain 3
BW - Botswana 3
BY - Bielorussia 3
HR - Croazia 3
KW - Kuwait 3
LV - Lettonia 3
MD - Moldavia 3
NG - Nigeria 3
RS - Serbia 3
SI - Slovenia 3
SV - El Salvador 3
UY - Uruguay 3
BB - Barbados 2
BO - Bolivia 2
Totale 18.563
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Città #
Dong Ket 743
Chandler 653
Fairfield 631
Ashburn 598
Singapore 589
Jacksonville 490
Woodbridge 431
Hong Kong 369
Council Bluffs 347
Dearborn 326
Houston 325
Ann Arbor 288
San Jose 287
Beijing 281
Wilmington 276
Seattle 271
Cambridge 227
Dublin 188
Helsinki 172
The Dalles 165
Nanjing 157
New York 145
Boardman 138
Shanghai 132
Falkenstein 128
Rome 123
Teramo 110
Princeton 102
Moscow 99
Lawrence 98
Brussels 78
Santa Clara 76
Ho Chi Minh City 74
Munich 68
Omaha 63
Phoenix 61
Hanoi 57
Nanchang 55
Milan 52
Chicago 51
Los Angeles 51
Kunming 48
São Paulo 43
Guangzhou 42
Frankfurt am Main 38
London 36
San Diego 36
Redwood City 35
Warsaw 35
Des Moines 32
Tianjin 31
Hangzhou 30
Tokyo 30
Yeovil 30
Bologna 28
Hefei 27
Sacramento 27
Trondheim 26
Toronto 25
Bath 24
Brooklyn 22
Ottawa 22
Lanzhou 20
Naples 20
Dallas 19
Lima 19
Roseville 19
Hagerstown 17
Hillsboro 17
Hobart 17
Norwalk 17
Dormagen 16
Istanbul 16
Jinan 16
Korschenbroich 16
Kuala Lumpur 16
Ankara 15
Changsha 15
Mexico City 15
Montreal 15
Zhengzhou 15
Amsterdam 14
Bari 14
Casalecchio Di Reno 14
Rio de Janeiro 14
Brasília 13
Guayaquil 13
Ningbo 13
Taipei 13
Chennai 12
Columbus 12
Madrid 12
Pescara 12
San José 12
Spoltore 12
Vancouver 12
Ancona 11
Bogotá 11
Curitiba 11
Dhaka 11
Totale 10.798
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Nome #
Biogenic Amines: Toxicology and Health Effect 823
Aspetti microbiologici, chimico-fisici e contenuto di amine biogene in Pecorino di farindola prodotto con caglio suino, capretto e vitello 314
Changes in Polyphenolic Concentrations of Table Olives (cv. Itrana) Produced Under Different Irrigation Regimes During Spontaneous or Inoculated Fermentation 274
Adhesion properties and surface hydrophobicity of Pichia manshurica strains isolated from organic wines 270
Biodiversity of autolytic ability in flocculent Saccharomyces cerevisiae strains suitable for traditional sparkling wine fermentation 266
Aroma Profile of Montepulciano d'Abruzzo Wine Fermented by Single and Co-culture Starters of Autochthonous Saccharomyces and Non-saccharomyces Yeasts 262
Accumulation γ-Aminobutyric Acid and Biogenic Amines in a Traditional Raw Milk Ewe’s Cheese 262
Food borne bacterial models for detection of benzo[a]pyrene-DNA adducts formation using RAPD-PCR 260
Characterization of specialized flocculent yeasts to improve sparkling wine fermentation 259
Influence of pig rennet on proteolysis, organic acids content and microbiota of Pecorino di Farindola, a traditional Italian ewe's raw milk cheese 251
Impact of Saccharomyces cerevisiae strains on traditional sparkling wines production 251
Chemical-nutritional quality and oxidative stability of milk and dairy products obtained from Friesian cows fed with a dietary supplementation of dried grape pomace 250
Biopreservation effects in fermented foods 244
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 235
Occurrence of Biogenic Amines in Fermented and Non-fermented Soybean Products 235
Influence of Iodine Feeding on Microbiological and Physico-Chemical Characteristics and Biogenic Amines Content in a Raw Ewes' Milk Cheese 224
Chromosome arrangement, differentiation of growth kinetics and volatile molecule profiles in Kluyveromyces marxianus strains from Italian cheeses 222
Influence of pig rennet on fatty acid composition, volatile molecule profile, texture and sensory properties of Pecorino di Farindola cheese 220
Genetic diversity of FLO1 and FLO5 genes in wine flocculent Saccharomyces cerevisiae strains 218
Biogenic amines producing and degrading bacteria: A snapshot from raw ewes' cheese 209
Cell Wall Surface Properties of Kluyveromyces marxianus Strains From Dairy-Products 206
In Lactobacillus pentosus, the olive brine adaptation genes are required for biofilm formation 203
INFLUENCE OF STARTER CULTURE AND ANIMAL RENNETS ON PECORINO DI FARINDOLA CHEESE 194
Microbiological and physicochemical characterization of naturally fermented Italian table olives 193
Accelerated de-bittering of naturally fermented table olives by mixed lactic acid bacteria starter culture 193
Lactobacillus pentosus and Saccharomyces cerevisiae dominate the Italian table olive fermentations 191
High content of biogenic amines in Pecorino cheeses 190
Application of starter culture to table olive fermentation: an overview on the experimental studies. 190
Exploring copper resistance diversity in Metschnikowia pulcherrima strains 188
Fermentazioni più rapide con le colture starter 188
Food safety risks in traditional fermented food from South-East Asia 186
Microbiological and chemical profiles of naturally fermented table olives and brines from different Italian cultivars. 180
Microbiological and physicochemical characterization of naturally fermented Italian table olives 179
Biogenic Amines in Global Beverages 175
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 174
Lactobacillus pentosus dominates spontaneous fermentation of Italian table olives. 171
Effect of grape indigenous Saccharomyces cerevisiae strains on Montepulciano d’Abruzzo red wine quality 169
Long-term impact of farm management and crops on soil microorganisms assessed by combined DGGE and PLFA analyses 168
Determination of bile salt hydrolase activity as a potential biomarker for putative probiotic Lactobacillus plantarum strains 168
Contribution of Pichia manshurica strains to aroma profile of organic wines 166
A one-year survey on aflatoxin M1 in raw milk 165
Intraspecies polymorphisms of Kluyveromyces marxianus strains from Yaghnob valley 165
A survey on safe consumption of clam samples from the Abruzzi region, Central Adriatic Sea. 161
Kluyveromyces marxianus dominates yeast populations in Pecorino di Farindola cheese 160
Promoting Candida zemplinina adhesion on oak chips: A strategy to enhance esters and glycerol content of Montepulciano d'Abruzzo organic wines 160
Correlation between IRC7 gene expression and 4-mercapto-4-methylpentan-2-one production in Saccharomyces cerevisiae strains 155
Studio preliminare delle caratteristiche chimico-fisiche e microbiologiche del pecorino incanestrato dl castel del monte e influenza dell'alimentazione iodata degli ovini 152
Lactobacillus pentosus genes involved in olive brine stress response 151
Fermented foods, from microbes to functionality 149
Characterization of natural Oenococcus oeni strains for Montepulciano d’Abruzzo organic wine production 149
BIOANALYTICAL ASSAYS FOR DNA-B[a]PDE ADDUCTS DETECTION 148
Genetic diversity and population structure of diary Kluyveromyces marxianus 146
Diversità dei geni FLO1, FLO5 e FLO11 in Saccharomyces cerevisiae isolati da vino. 145
The predominance, biodiversity and biotechnological properties of Kluyveromyces marxianus in the production of Pecorino di Farindola cheese 144
Table Olives More than A Fermented Food 140
Functional properties of food-borne yeasts: antigenotoxic activity using Sos-chromotest 139
High presence of biogenic amines in traditional Pecorino cheeses produced in Abruzzi region (Italy) 136
Biogeographical characterization of Saccharomyces cerevisiae wine yeast by molecular methods 136
Dominanza: Carattere di selzione per gli starter naturali del comprensorio vitivinicolo abruzzese 135
Lactic acid bacteria and yeasts in naturally fermented table olives from different Italian cultivars 135
Adhesion properties, biofilm forming potential, and susceptibility to disinfectants of contaminant wine yeasts 135
Lactic acid bacteria in table olives: from identification to mutagenesis 133
Application of qPCR for quantitative detection of yeasts ecosystem in Italian table olives 133
Antigenotoxic potential of food-borne yeasts. 133
Cultivable microbial ecology and aromatic profile of “mothers” for Vino cotto wine production 132
Yeast biota associated to naturally fermented table olives from different Italian cultivars 131
Table olives microbiota 131
Drawing the genotipic and metabolomic features of Kluyveromyces marxianus from Pecorino di Farindola 130
Characterization of Bifidobacterium species in feaces of the Egyptian fruit bat: Description of B. vespertilionis sp. nov. and B. rousetti sp. nov 130
Genetic and functional characterization of the bacterial community on fruit of three raspberry (Rubus idaeus) cultivars 129
Identification of Critical Genes for Growth in Olive Brine byTransposon Mutagenesis of Lactobacillus pentosus C11 128
γ-aminobutyric acid production by Kluyveromyces marxianus strains 127
Effect of Candida zemplinina oak chips biofilm on wine aroma profile 127
Influence of natural Saccharomyces cerevisiae strains on thiols content of Pecorino wine 124
Metabolic and genotypic profiles of Lactobacillus plantarum strains isolated from table olives and sourdoughs 123
Natural Oenococcus oeni strains for the production of “SO2-free” Montepulciano d’Abruzzo wine 121
Influence of FLO1 and FLO5 genes on aroma profile of sparkling wines 120
HEALTH PROMOTING ROLE OF LACTIC ACID BACTERIA ISOLATED FROM FERMENTED FOODS 119
“Vino Cotto”: a precious reservoir of microbial diversity 117
Biogenic amine degrading bacteria as a biotechnological tool for industry application 114
Characterization of Nero Antico di Pretalucente Wine and Grape Fungal Microbiota: An Expression of Abruzzo Region Cultivar Heritage 114
Transposon mutagenesis of Lactobacillus pentosus C11 identified critical genes for growth in olive brine 114
Development and evaluation of a real-time quantative PCR assay for detect and enumeration of dominant yeasts in table olives 110
Saccharomyces/non-Saccharomyces interactions in organic wines 109
Diversity of Candida zemplinina strains from grapes and Italian wines 106
Lactic Acid Bacteria Exopolysaccharides Producers: A Sustainable Tool for Functional Foods 106
Biotechnological Characterization of Lactic Acid Bacteria to Enhance Quality of Fermented Milk Products 105
FLO1 and FLO11 gene-dependent phenotypes in wild Saccharomyces cerevisiae wine yeasts 104
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 104
Microbiological and chemical health risk associated to bivalves collected in the Central Adriatic Sea. 104
AROMA PROFILE OF OENOCOCCUS OENI STRAINS IN DIFFERENT LIFE STYLES 103
Viticoltura biodinamica: impatto sulle caratteristiche dei vini Trebbiano e Montepulciano D’Abruzzo 103
Metodo rapido per determinare il carattere “Brett” nei vini 99
Impact of vineyard management on grape fungal community and Montepulciano d'Abruzzo wine quality 97
Impact of Saccharomyces cerevisiae and non-Saccharomyces yeasts to improve traditional sparkling wines production 96
Biogenic Amines 96
Production of γ-aminobutyric acid in dairy Kluyveromyces marxianus strains 95
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 93
Biodiversità fenotipica e genotipica di ceppi Pichia manshurica isolati da vini biologici 92
Shaping the chromatic characteristics of red wines by using biofilm-detached cells of Starmerella bacillaris strains 91
Totale 16.770
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Categoria #
all - tutte 90.641
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 90.641
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022947 0 0 0 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
2026/20271.583 422 183 373 605 0 0 0 0 0 0 0 0
Totale 18.822