IRIS
PERPETUINI, GIORGIA
 Distribuzione geografica
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Continente #
NA - Nord America 6.011
EU - Europa 3.058
AS - Asia 1.917
SA - Sud America 50
AF - Africa 21
Continente sconosciuto - Info sul continente non disponibili 18
OC - Oceania 17
Totale 11.092
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Nazione #
US - Stati Uniti d'America 5.960
CN - Cina 761
IT - Italia 751
VN - Vietnam 743
DE - Germania 657
UA - Ucraina 407
FI - Finlandia 213
SE - Svezia 201
IE - Irlanda 191
GB - Regno Unito 189
SG - Singapore 152
FR - Francia 101
BE - Belgio 90
RU - Federazione Russa 53
IN - India 46
TR - Turchia 42
CA - Canada 36
ES - Italia 30
NL - Olanda 27
NO - Norvegia 26
BR - Brasile 25
PL - Polonia 25
IR - Iran 24
JP - Giappone 22
EU - Europa 18
KR - Corea 18
TW - Taiwan 18
HK - Hong Kong 17
AU - Australia 13
CZ - Repubblica Ceca 12
RO - Romania 12
GR - Grecia 11
PE - Perù 11
PT - Portogallo 11
TH - Thailandia 11
MX - Messico 10
PH - Filippine 10
LB - Libano 9
MY - Malesia 9
PK - Pakistan 9
DK - Danimarca 7
IL - Israele 7
AR - Argentina 6
BA - Bosnia-Erzegovina 5
CH - Svizzera 5
ID - Indonesia 5
AT - Austria 4
BG - Bulgaria 4
MA - Marocco 4
NZ - Nuova Zelanda 4
SN - Senegal 4
ZA - Sudafrica 4
AZ - Azerbaigian 3
CL - Cile 3
CO - Colombia 3
EG - Egitto 3
HR - Croazia 3
HU - Ungheria 3
LT - Lituania 3
LV - Lettonia 3
PA - Panama 3
SA - Arabia Saudita 3
SK - Slovacchia (Repubblica Slovacca) 3
BD - Bangladesh 2
EC - Ecuador 2
ET - Etiopia 2
KG - Kirghizistan 2
LU - Lussemburgo 2
MD - Moldavia 2
RS - Serbia 2
SI - Slovenia 2
AL - Albania 1
AM - Armenia 1
BW - Botswana 1
BY - Bielorussia 1
DO - Repubblica Dominicana 1
DZ - Algeria 1
IS - Islanda 1
KZ - Kazakistan 1
LK - Sri Lanka 1
NG - Nigeria 1
OM - Oman 1
PR - Porto Rico 1
TN - Tunisia 1
Totale 11.092
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Città #
Dong Ket 743
Chandler 660
Fairfield 630
Jacksonville 486
Woodbridge 430
Dearborn 326
Houston 323
Ann Arbor 289
Wilmington 275
Seattle 269
Ashburn 264
Cambridge 226
Dublin 184
Nanjing 154
Helsinki 152
Falkenstein 130
Boardman 107
Singapore 106
Princeton 103
Teramo 103
Lawrence 99
New York 95
Beijing 91
Brussels 78
Nanchang 55
Kunming 47
Redwood City 35
San Diego 31
Des Moines 28
Milan 27
Shanghai 27
Hangzhou 26
Hefei 26
Trondheim 26
Los Angeles 25
Rome 25
Munich 24
Ottawa 21
Guangzhou 20
Lanzhou 20
Norwalk 17
Tianjin 17
Dormagen 16
Korschenbroich 16
Jinan 15
Casalecchio Di Reno 14
London 14
Tokyo 14
Zhengzhou 14
Ningbo 13
Taipei 13
Changsha 12
Falls Church 11
Lima 11
Shenyang 11
Ancona 10
Bologna 10
Düsseldorf 10
Montegaldella 10
San Mateo 10
Warsaw 10
Gdansk 9
Hong Kong 9
Vancouver 9
Wuhan 9
Casarile 8
Dallas 8
Florence 8
Hounslow 8
Naples 8
Napoli 8
Chieti 7
Fuzhou 7
Giulianova 7
Kilburn 7
Paris 7
Suri 7
Taizhou 7
Wuxi 7
Xian 7
Chicago 6
Dijon 6
Guardiagrele 6
Hanover 6
Hebei 6
Horia 6
Lappeenranta 6
Lapu-Lapu City 6
Leawood 6
Madrid 6
Mountain View 6
Palermo 6
Pescara 6
Amsterdam 5
Bari 5
Changchun 5
Chengdu 5
Copenhagen 5
Frankfurt am Main 5
Lanciano 5
Totale 7.314
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Nome #
Biogenic Amines: Toxicology and Health Effect 665
Aspetti microbiologici, chimico-fisici e contenuto di amine biogene in Pecorino di farindola prodotto con caglio suino, capretto e vitello 242
Biopreservation effects in fermented foods 214
Biodiversity of autolytic ability in flocculent Saccharomyces cerevisiae strains suitable for traditional sparkling wine fermentation 214
Characterization of specialized flocculent yeasts to improve sparkling wine fermentation 209
Adhesion properties and surface hydrophobicity of Pichia manshurica strains isolated from organic wines 205
Aroma Profile of Montepulciano d'Abruzzo Wine Fermented by Single and Co-culture Starters of Autochthonous Saccharomyces and Non-saccharomyces Yeasts 202
Changes in Polyphenolic Concentrations of Table Olives (cv. Itrana) Produced Under Different Irrigation Regimes During Spontaneous or Inoculated Fermentation 202
Food borne bacterial models for detection of benzo[a]pyrene-DNA adducts formation using RAPD-PCR 200
Chemical-nutritional quality and oxidative stability of milk and dairy products obtained from Friesian cows fed with a dietary supplementation of dried grape pomace 183
Influence of pig rennet on proteolysis, organic acids content and microbiota of Pecorino di Farindola, a traditional Italian ewe's raw milk cheese 180
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 177
Occurrence of Biogenic Amines in Fermented and Non-fermented Soybean Products 177
Accumulation γ-Aminobutyric Acid and Biogenic Amines in a Traditional Raw Milk Ewe’s Cheese 173
Chromosome arrangement, differentiation of growth kinetics and volatile molecule profiles in Kluyveromyces marxianus strains from Italian cheeses 172
Influence of Iodine Feeding on Microbiological and Physico-Chemical Characteristics and Biogenic Amines Content in a Raw Ewes' Milk Cheese 172
Impact of Saccharomyces cerevisiae strains on traditional sparkling wines production 170
Influence of pig rennet on fatty acid composition, volatile molecule profile, texture and sensory properties of Pecorino di Farindola cheese 167
In Lactobacillus pentosus, the olive brine adaptation genes are required for biofilm formation 164
Genetic diversity of FLO1 and FLO5 genes in wine flocculent Saccharomyces cerevisiae strains 162
Microbiological and physicochemical characterization of naturally fermented Italian table olives 145
Biogenic amines producing and degrading bacteria: A snapshot from raw ewes' cheese 144
INFLUENCE OF STARTER CULTURE AND ANIMAL RENNETS ON PECORINO DI FARINDOLA CHEESE 136
Cell Wall Surface Properties of Kluyveromyces marxianus Strains From Dairy-Products 134
Food safety risks in traditional fermented food from South-East Asia 130
Long-term impact of farm management and crops on soil microorganisms assessed by combined DGGE and PLFA analyses 127
Application of starter culture to table olive fermentation: an overview on the experimental studies. 127
Microbiological and chemical profiles of naturally fermented table olives and brines from different Italian cultivars. 122
High content of biogenic amines in Pecorino cheeses 122
Lactobacillus pentosus dominates spontaneous fermentation of Italian table olives. 121
Fermentazioni più rapide con le colture starter 121
Lactobacillus pentosus and Saccharomyces cerevisiae dominate the Italian table olive fermentations 118
Microbiological and physicochemical characterization of naturally fermented Italian table olives 118
Biogenic Amines in Global Beverages 111
Kluyveromyces marxianus dominates yeast populations in Pecorino di Farindola cheese 110
Effect of grape indigenous Saccharomyces cerevisiae strains on Montepulciano d’Abruzzo red wine quality 109
Contribution of Pichia manshurica strains to aroma profile of organic wines 108
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 106
Accelerated de-bittering of naturally fermented table olives by mixed lactic acid bacteria starter culture 104
BIOANALYTICAL ASSAYS FOR DNA-B[a]PDE ADDUCTS DETECTION 99
Intraspecies polymorphisms of Kluyveromyces marxianus strains from Yaghnob valley 96
The predominance, biodiversity and biotechnological properties of Kluyveromyces marxianus in the production of Pecorino di Farindola cheese 95
Genetic diversity and population structure of diary Kluyveromyces marxianus 95
Determination of bile salt hydrolase activity as a potential biomarker for putative probiotic Lactobacillus plantarum strains 91
Characterization of natural Oenococcus oeni strains for Montepulciano d’Abruzzo organic wine production 91
Diversità dei geni FLO1, FLO5 e FLO11 in Saccharomyces cerevisiae isolati da vino. 90
Lactobacillus pentosus genes involved in olive brine stress response 89
Yeast biota associated to naturally fermented table olives from different Italian cultivars 86
Identification of Critical Genes for Growth in Olive Brine byTransposon Mutagenesis of Lactobacillus pentosus C11 86
Biogeographical characterization of Saccharomyces cerevisiae wine yeast by molecular methods 86
A one-year survey on aflatoxin M1 in raw milk 86
Drawing the genotipic and metabolomic features of Kluyveromyces marxianus from Pecorino di Farindola 86
Influence of natural Saccharomyces cerevisiae strains on thiols content of Pecorino wine 86
Studio preliminare delle caratteristiche chimico-fisiche e microbiologiche del pecorino incanestrato dl castel del monte e influenza dell'alimentazione iodata degli ovini 85
Table Olives More than A Fermented Food 85
Lactic acid bacteria in table olives: from identification to mutagenesis 84
Functional properties of food-borne yeasts: antigenotoxic activity using Sos-chromotest 84
Table olives microbiota 84
Dominanza: Carattere di selzione per gli starter naturali del comprensorio vitivinicolo abruzzese 83
High presence of biogenic amines in traditional Pecorino cheeses produced in Abruzzi region (Italy) 83
Correlation between IRC7 gene expression and 4-mercapto-4-methylpentan-2-one production in Saccharomyces cerevisiae strains 83
“Vino Cotto”: a precious reservoir of microbial diversity 81
Application of qPCR for quantitative detection of yeasts ecosystem in Italian table olives 80
Transposon mutagenesis of Lactobacillus pentosus C11 identified critical genes for growth in olive brine 79
Lactic acid bacteria and yeasts in naturally fermented table olives from different Italian cultivars 78
A survey on safe consumption of clam samples from the Abruzzi region, Central Adriatic Sea. 78
Natural Oenococcus oeni strains for the production of “SO2-free” Montepulciano d’Abruzzo wine 78
Development and evaluation of a real-time quantative PCR assay for detect and enumeration of dominant yeasts in table olives 76
Saccharomyces/non-Saccharomyces interactions in organic wines 72
Metabolic and genotypic profiles of Lactobacillus plantarum strains isolated from table olives and sourdoughs 72
Antigenotoxic potential of food-borne yeasts. 72
FLO1 and FLO11 gene-dependent phenotypes in wild Saccharomyces cerevisiae wine yeasts 71
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 70
Characterization of Bifidobacterium species in feaces of the Egyptian fruit bat: Description of B. vespertilionis sp. nov. and B. rousetti sp. nov 70
Genetic and functional characterization of the bacterial community on fruit of three raspberry (Rubus idaeus) cultivars 70
γ-aminobutyric acid production by Kluyveromyces marxianus strains 70
Fermented foods, from microbes to functionality 69
Metodo rapido per determinare il carattere “Brett” nei vini 65
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 65
Cultivable microbial ecology and aromatic profile of “mothers” for Vino cotto wine production 63
Adhesion properties, biofilm forming potential, and susceptibility to disinfectants of contaminant wine yeasts 63
Influence of FLO1 and FLO5 genes on aroma profile of sparkling wines 62
Diversity of Candida zemplinina strains from grapes and Italian wines 59
HEALTH PROMOTING ROLE OF LACTIC ACID BACTERIA ISOLATED FROM FERMENTED FOODS 59
Influence of DAP addition to must and micro-oxigenation of non-Saccharomyces wine yeasts 58
Aroma profile of Oenococcus oeni strains in different life styles 57
Microbiological and chemical health risk associated to bivalves collected in the Central Adriatic Sea. 55
Studio delle Popolazioni di Batteri Lattici Associate alla Mozzarella Prodotta nell’Agro Pontino: Indagine Preliminare 55
Metabolic and genotypic profiles of Lactobacillus plantarum strains isolated from table olives and sourdoughs 53
Biotechnological Characterization of Lactic Acid Bacteria to Enhance Quality of Fermented Milk Products 52
Effect of Candida zemplinina oak chips biofilm on wine aroma profile 52
Positive or negative role of autochthonous Saccharomyces cerevisiae starter dominance during must fermentation and their influence on non-Saccharomyces wine yeasts 48
Viticoltura biodinamica: impatto sulle caratteristiche dei vini Trebbiano e Montepulciano D’Abruzzo 45
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Production of γ-aminobutyric acid in dairy Kluyveromyces marxianus strains 44
Impiego di ceppi di Candida zemplinina adesi su chips di quercia per modulare le caratteristiche del vino Montepulciano d’Abruzzo 43
Characterization of Nero Antico di Pretalucente Wine and Grape Fungal Microbiota: An Expression of Abruzzo Region Cultivar Heritage 42
Biogenic Amines 41
Promoting Candida zemplinina adhesion on oak chips: A strategy to enhance esters and glycerol content of Montepulciano d'Abruzzo organic wines 37
Lactic Acid Bacteria Exopolysaccharides Producers: A Sustainable Tool for Functional Foods 36
Totale 10.880
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Categoria #
all - tutte 51.871
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 51.871
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20201.722 0 0 0 0 233 336 407 274 144 150 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
2022/20231.954 233 127 39 199 196 354 16 209 342 113 90 36
2023/2024724 89 106 77 42 55 108 60 34 12 25 15 101
2024/2025716 65 87 210 240 114 0 0 0 0 0 0 0
Totale 11.312