IRIS
PERPETUINI, GIORGIA
 Distribuzione geografica
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Continente #
NA - Nord America 5.858
EU - Europa 2.744
AS - Asia 1.595
SA - Sud America 43
Continente sconosciuto - Info sul continente non disponibili 18
AF - Africa 17
OC - Oceania 16
Totale 10.291
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Nazione #
US - Stati Uniti d'America 5.813
VN - Vietnam 743
IT - Italia 676
CN - Cina 628
DE - Germania 502
UA - Ucraina 407
SE - Svezia 200
FI - Finlandia 195
IE - Irlanda 190
GB - Regno Unito 176
FR - Francia 99
BE - Belgio 91
RU - Federazione Russa 52
IN - India 46
TR - Turchia 36
CA - Canada 34
NO - Norvegia 26
ES - Italia 25
IR - Iran 24
BR - Brasile 22
JP - Giappone 22
PL - Polonia 22
EU - Europa 18
NL - Olanda 16
AU - Australia 13
HK - Hong Kong 13
KR - Corea 13
TW - Taiwan 12
GR - Grecia 10
MX - Messico 10
PE - Perù 10
PH - Filippine 10
RO - Romania 10
LB - Libano 9
PT - Portogallo 9
TH - Thailandia 8
CZ - Repubblica Ceca 7
MY - Malesia 7
PK - Pakistan 7
AR - Argentina 5
BA - Bosnia-Erzegovina 5
CH - Svizzera 5
IL - Israele 5
ID - Indonesia 4
SN - Senegal 4
ZA - Sudafrica 4
AT - Austria 3
BG - Bulgaria 3
CL - Cile 3
CO - Colombia 3
EG - Egitto 3
HR - Croazia 3
NZ - Nuova Zelanda 3
SK - Slovacchia (Repubblica Slovacca) 3
BD - Bangladesh 2
DK - Danimarca 2
ET - Etiopia 2
RS - Serbia 2
SA - Arabia Saudita 2
SG - Singapore 2
SI - Slovenia 2
AL - Albania 1
BW - Botswana 1
DZ - Algeria 1
HU - Ungheria 1
KZ - Kazakistan 1
MD - Moldavia 1
NG - Nigeria 1
OM - Oman 1
PR - Porto Rico 1
TN - Tunisia 1
Totale 10.291
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Città #
Dong Ket 743
Chandler 671
Fairfield 630
Jacksonville 486
Woodbridge 430
Dearborn 326
Houston 323
Ann Arbor 289
Wilmington 275
Seattle 269
Ashburn 260
Cambridge 226
Dublin 183
Nanjing 152
Helsinki 134
Princeton 104
Teramo 103
Lawrence 100
New York 97
Beijing 82
Brussels 79
Nanchang 55
Boardman 49
Kunming 47
Redwood City 35
San Diego 31
Des Moines 29
Hangzhou 26
Trondheim 26
Hefei 25
Rome 25
Milan 22
Lanzhou 20
Ottawa 20
Norwalk 17
Tianjin 17
Dormagen 16
Korschenbroich 16
Jinan 15
Tokyo 15
Casalecchio Di Reno 14
Zhengzhou 14
Ningbo 13
Changsha 12
Falls Church 11
Shenyang 11
Bologna 10
Düsseldorf 10
Guangzhou 10
Lima 10
Montegaldella 10
San Mateo 10
Taipei 10
Gdansk 9
Vancouver 9
Wuhan 9
Hounslow 8
Naples 8
Napoli 8
Shanghai 8
Chieti 7
Fuzhou 7
Giulianova 7
Kilburn 7
London 7
Paris 7
Suri 7
Warsaw 7
Xian 7
Ancona 6
Chicago 6
Dijon 6
Guardiagrele 6
Hanover 6
Hebei 6
Horia 6
Lappeenranta 6
Lapu-Lapu City 6
Leawood 6
Mountain View 6
Palermo 6
Changchun 5
Chengdu 5
Falkenstein 5
Hong Kong 5
Lanciano 5
Melbourne 5
Pescara 5
Pianella 5
Roseto Degli Abruzzi 5
San Martino In Pensilis 5
Sarajevo 5
Serra 5
Taizhou 5
Torino 5
Winterswijk 5
Zanjan 5
Acerra 4
Auburn Hills 4
Augusta 4
Totale 6.899
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Nome #
Biogenic Amines: Toxicology and Health Effect 600
Aspetti microbiologici, chimico-fisici e contenuto di amine biogene in Pecorino di farindola prodotto con caglio suino, capretto e vitello 232
Biopreservation effects in fermented foods 208
Biodiversity of autolytic ability in flocculent Saccharomyces cerevisiae strains suitable for traditional sparkling wine fermentation 208
Characterization of specialized flocculent yeasts to improve sparkling wine fermentation 204
Adhesion properties and surface hydrophobicity of Pichia manshurica strains isolated from organic wines 196
Changes in Polyphenolic Concentrations of Table Olives (cv. Itrana) Produced Under Different Irrigation Regimes During Spontaneous or Inoculated Fermentation 196
Aroma Profile of Montepulciano d'Abruzzo Wine Fermented by Single and Co-culture Starters of Autochthonous Saccharomyces and Non-saccharomyces Yeasts 195
Food borne bacterial models for detection of benzo[a]pyrene-DNA adducts formation using RAPD-PCR 195
Chemical-nutritional quality and oxidative stability of milk and dairy products obtained from Friesian cows fed with a dietary supplementation of dried grape pomace 176
Influence of pig rennet on proteolysis, organic acids content and microbiota of Pecorino di Farindola, a traditional Italian ewe's raw milk cheese 174
Occurrence of Biogenic Amines in Fermented and Non-fermented Soybean Products 173
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 170
Chromosome arrangement, differentiation of growth kinetics and volatile molecule profiles in Kluyveromyces marxianus strains from Italian cheeses 167
Influence of Iodine Feeding on Microbiological and Physico-Chemical Characteristics and Biogenic Amines Content in a Raw Ewes' Milk Cheese 166
Accumulation γ-Aminobutyric Acid and Biogenic Amines in a Traditional Raw Milk Ewe’s Cheese 165
Impact of Saccharomyces cerevisiae strains on traditional sparkling wines production 164
Influence of pig rennet on fatty acid composition, volatile molecule profile, texture and sensory properties of Pecorino di Farindola cheese 163
In Lactobacillus pentosus, the olive brine adaptation genes are required for biofilm formation 160
Genetic diversity of FLO1 and FLO5 genes in wine flocculent Saccharomyces cerevisiae strains 155
Biogenic amines producing and degrading bacteria: A snapshot from raw ewes' cheese 141
Microbiological and physicochemical characterization of naturally fermented Italian table olives 138
INFLUENCE OF STARTER CULTURE AND ANIMAL RENNETS ON PECORINO DI FARINDOLA CHEESE 132
Cell Wall Surface Properties of Kluyveromyces marxianus Strains From Dairy-Products 130
Food safety risks in traditional fermented food from South-East Asia 126
Long-term impact of farm management and crops on soil microorganisms assessed by combined DGGE and PLFA analyses 124
Application of starter culture to table olive fermentation: an overview on the experimental studies. 116
High content of biogenic amines in Pecorino cheeses 115
Lactobacillus pentosus dominates spontaneous fermentation of Italian table olives. 114
Fermentazioni più rapide con le colture starter 114
Microbiological and chemical profiles of naturally fermented table olives and brines from different Italian cultivars. 113
Microbiological and physicochemical characterization of naturally fermented Italian table olives 110
Lactobacillus pentosus and Saccharomyces cerevisiae dominate the Italian table olive fermentations 108
Biogenic Amines in Global Beverages 106
Effect of grape indigenous Saccharomyces cerevisiae strains on Montepulciano d’Abruzzo red wine quality 106
Kluyveromyces marxianus dominates yeast populations in Pecorino di Farindola cheese 105
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 99
Contribution of Pichia manshurica strains to aroma profile of organic wines 99
Accelerated de-bittering of naturally fermented table olives by mixed lactic acid bacteria starter culture 94
The predominance, biodiversity and biotechnological properties of Kluyveromyces marxianus in the production of Pecorino di Farindola cheese 94
BIOANALYTICAL ASSAYS FOR DNA-B[a]PDE ADDUCTS DETECTION 93
Intraspecies polymorphisms of Kluyveromyces marxianus strains from Yaghnob valley 93
Genetic diversity and population structure of diary Kluyveromyces marxianus 89
Diversità dei geni FLO1, FLO5 e FLO11 in Saccharomyces cerevisiae isolati da vino. 88
Lactobacillus pentosus genes involved in olive brine stress response 86
Characterization of natural Oenococcus oeni strains for Montepulciano d’Abruzzo organic wine production 84
Lactic acid bacteria in table olives: from identification to mutagenesis 82
Identification of Critical Genes for Growth in Olive Brine byTransposon Mutagenesis of Lactobacillus pentosus C11 82
Biogeographical characterization of Saccharomyces cerevisiae wine yeast by molecular methods 82
Drawing the genotipic and metabolomic features of Kluyveromyces marxianus from Pecorino di Farindola 82
Table Olives More than A Fermented Food 80
Dominanza: Carattere di selzione per gli starter naturali del comprensorio vitivinicolo abruzzese 79
Yeast biota associated to naturally fermented table olives from different Italian cultivars 79
null 79
Studio preliminare delle caratteristiche chimico-fisiche e microbiologiche del pecorino incanestrato dl castel del monte e influenza dell'alimentazione iodata degli ovini 79
Determination of bile salt hydrolase activity as a potential biomarker for putative probiotic Lactobacillus plantarum strains 79
A one-year survey on aflatoxin M1 in raw milk 78
Table olives microbiota 78
Influence of natural Saccharomyces cerevisiae strains on thiols content of Pecorino wine 77
Functional properties of food-borne yeasts: antigenotoxic activity using Sos-chromotest 76
Correlation between IRC7 gene expression and 4-mercapto-4-methylpentan-2-one production in Saccharomyces cerevisiae strains 76
Transposon mutagenesis of Lactobacillus pentosus C11 identified critical genes for growth in olive brine 75
“Vino Cotto”: a precious reservoir of microbial diversity 75
Natural Oenococcus oeni strains for the production of “SO2-free” Montepulciano d’Abruzzo wine 75
Development and evaluation of a real-time quantative PCR assay for detect and enumeration of dominant yeasts in table olives 73
Lactic acid bacteria and yeasts in naturally fermented table olives from different Italian cultivars 72
A survey on safe consumption of clam samples from the Abruzzi region, Central Adriatic Sea. 70
Saccharomyces/non-Saccharomyces interactions in organic wines 69
Metabolic and genotypic profiles of Lactobacillus plantarum strains isolated from table olives and sourdoughs 69
FLO1 and FLO11 gene-dependent phenotypes in wild Saccharomyces cerevisiae wine yeasts 68
Application of qPCR for quantitative detection of yeasts ecosystem in Italian table olives 68
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 68
Characterization of Bifidobacterium species in feaces of the Egyptian fruit bat: Description of B. vespertilionis sp. nov. and B. rousetti sp. nov 66
Genetic and functional characterization of the bacterial community on fruit of three raspberry (Rubus idaeus) cultivars 66
γ-aminobutyric acid production by Kluyveromyces marxianus strains 65
Fermented foods, from microbes to functionality 64
Metodo rapido per determinare il carattere “Brett” nei vini 62
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 62
Antigenotoxic potential of food-borne yeasts. 62
Adhesion properties, biofilm forming potential, and susceptibility to disinfectants of contaminant wine yeasts 56
Diversity of Candida zemplinina strains from grapes and Italian wines 55
Influence of DAP addition to must and micro-oxigenation of non-Saccharomyces wine yeasts 54
Cultivable microbial ecology and aromatic profile of “mothers” for Vino cotto wine production 54
Influence of FLO1 and FLO5 genes on aroma profile of sparkling wines 53
Microbiological and chemical health risk associated to bivalves collected in the Central Adriatic Sea. 52
Metabolic and genotypic profiles of Lactobacillus plantarum strains isolated from table olives and sourdoughs 51
HEALTH PROMOTING ROLE OF LACTIC ACID BACTERIA ISOLATED FROM FERMENTED FOODS 49
Aroma profile of Oenococcus oeni strains in different life styles 49
Studio delle Popolazioni di Batteri Lattici Associate alla Mozzarella Prodotta nell’Agro Pontino: Indagine Preliminare 47
Positive or negative role of autochthonous Saccharomyces cerevisiae starter dominance during must fermentation and their influence on non-Saccharomyces wine yeasts 45
null 44
Biotechnological Characterization of Lactic Acid Bacteria to Enhance Quality of Fermented Milk Products 44
Viticoltura biodinamica: impatto sulle caratteristiche dei vini Trebbiano e Montepulciano D’Abruzzo 41
Production of γ-aminobutyric acid in dairy Kluyveromyces marxianus strains 39
Effect of Candida zemplinina oak chips biofilm on wine aroma profile 36
Characterization of Nero Antico di Pretalucente Wine and Grape Fungal Microbiota: An Expression of Abruzzo Region Cultivar Heritage 35
Biogenic Amines 35
Impiego di ceppi di Candida zemplinina adesi su chips di quercia per modulare le caratteristiche del vino Montepulciano d’Abruzzo 34
Promoting Candida zemplinina adhesion on oak chips: A strategy to enhance esters and glycerol content of Montepulciano d'Abruzzo organic wines 32
High presence of biogenic amines in traditional Pecorino cheeses produced in Abruzzi region (Italy) 29
Totale 10.235
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Categoria #
all - tutte 41.237
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 41.237
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/2019304 0 0 0 0 0 0 0 0 0 64 115 125
2019/20202.544 56 68 156 542 233 336 407 274 144 150 66 112
2020/20212.326 92 140 123 113 133 133 166 168 203 74 181 800
2021/20221.185 62 110 49 96 116 62 53 105 79 43 377 33
2022/20231.978 235 128 40 200 202 356 16 215 347 113 90 36
2023/2024607 90 107 77 42 55 110 60 34 12 20 0 0
Totale 10.503