IRIS
CORSETTI, Aldo
 Distribuzione geografica
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Continente #
NA - Nord America 18.874
AS - Asia 10.054
EU - Europa 8.969
SA - Sud America 1.192
Continente sconosciuto - Info sul continente non disponibili 488
AF - Africa 234
OC - Oceania 45
Totale 39.856
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Nazione #
US - Stati Uniti d'America 18.577
CN - Cina 3.070
SG - Singapore 2.821
VN - Vietnam 2.108
IT - Italia 2.063
DE - Germania 1.788
UA - Ucraina 1.239
HK - Hong Kong 856
BR - Brasile 832
SE - Svezia 699
RU - Federazione Russa 588
FI - Finlandia 535
GB - Regno Unito 532
FR - Francia 482
IE - Irlanda 430
IN - India 197
BE - Belgio 169
CA - Canada 153
AR - Argentina 130
TR - Turchia 128
BD - Bangladesh 126
JP - Giappone 99
IQ - Iraq 89
ID - Indonesia 84
NL - Olanda 75
MX - Messico 70
ES - Italia 69
PK - Pakistan 66
IR - Iran 65
ZA - Sudafrica 65
CO - Colombia 55
PL - Polonia 51
VE - Venezuela 45
MY - Malesia 42
SA - Arabia Saudita 42
PH - Filippine 40
MA - Marocco 39
EC - Ecuador 38
EU - Europa 38
CL - Cile 32
AT - Austria 30
DZ - Algeria 29
PE - Perù 29
PT - Portogallo 28
TN - Tunisia 25
NZ - Nuova Zelanda 24
AU - Australia 21
GR - Grecia 21
KR - Corea 21
KE - Kenya 20
UZ - Uzbekistan 20
BG - Bulgaria 18
TH - Thailandia 18
NP - Nepal 17
PY - Paraguay 17
RO - Romania 17
CZ - Repubblica Ceca 16
HU - Ungheria 16
IL - Israele 16
JM - Giamaica 15
JO - Giordania 15
AE - Emirati Arabi Uniti 14
ET - Etiopia 13
EG - Egitto 12
CR - Costa Rica 11
LV - Lettonia 11
RS - Serbia 11
SK - Slovacchia (Repubblica Slovacca) 11
TW - Taiwan 11
DO - Repubblica Dominicana 10
KG - Kirghizistan 10
KZ - Kazakistan 10
MD - Moldavia 10
PS - Palestinian Territory 10
AL - Albania 9
DK - Danimarca 9
HN - Honduras 9
OM - Oman 8
BY - Bielorussia 7
HR - Croazia 7
LB - Libano 7
LT - Lituania 7
AZ - Azerbaigian 6
BA - Bosnia-Erzegovina 6
BO - Bolivia 6
CH - Svizzera 6
PA - Panama 6
QA - Qatar 6
SN - Senegal 6
UY - Uruguay 6
AM - Armenia 5
MU - Mauritius 5
GE - Georgia 4
NG - Nigeria 4
PR - Porto Rico 4
TJ - Tagikistan 4
TT - Trinidad e Tobago 4
BB - Barbados 3
CI - Costa d'Avorio 3
SV - El Salvador 3
Totale 39.354
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Città #
Dong Ket 1.788
Fairfield 1.689
Chandler 1.675
Jacksonville 1.484
Singapore 1.307
Ashburn 1.183
Woodbridge 1.150
Houston 1.124
Ann Arbor 933
Hong Kong 845
Dearborn 842
Wilmington 763
Seattle 646
San Jose 542
Cambridge 540
Beijing 523
Council Bluffs 517
Nanjing 514
Dublin 399
The Dalles 369
Falkenstein 301
Boardman 295
Helsinki 274
Shanghai 268
Princeton 262
Lawrence 261
Moscow 245
Teramo 226
Nanchang 197
Rome 175
New York 171
Kunming 163
Des Moines 149
Omaha 148
Ho Chi Minh City 131
Brussels 126
Munich 105
Hangzhou 103
Tianjin 89
Hefei 84
Los Angeles 83
Tokyo 77
San Diego 75
Guangzhou 73
Santa Clara 73
Düsseldorf 63
Dormagen 62
Frankfurt am Main 62
Hanoi 61
San Mateo 61
Milan 58
São Paulo 58
Bologna 55
Dallas 54
Jinan 53
Chicago 49
Lanzhou 46
London 43
Norwalk 41
Changchun 39
Bari 38
Shenyang 38
Pescara 37
Toronto 37
Warsaw 36
Chieti 32
Redwood City 32
Zhengzhou 32
Changsha 31
Rio de Janeiro 31
Brooklyn 30
Ottawa 28
Amsterdam 27
Baghdad 27
Catania 25
Lima 25
Turku 25
Cape Town 24
Castelfranco Emilia 24
Florence 24
Ningbo 23
Guardiagrele 22
Hillsboro 22
Lappeenranta 22
Mexico City 21
Palermo 21
Vienna 21
Istanbul 20
Nairobi 20
San Francisco 20
Caracas 19
Ghent 19
Mumbai 19
Naples 19
Orange 19
Belo Horizonte 18
Fuzhou 18
Atlanta 17
Jakarta 17
Johannesburg 17
Totale 24.789
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Nome #
Lactic Acid Bacteria: Lactobacillus spp.: Lactobacillus plantarum 474
Biotecnologia dei prodotti lievitati da forno 432
Adhesion properties of food-associated Lactobacillus plantarum strains on human intestinal epithelial cells and modulation of IL-8 release 396
Aspetti microbiologici, chimico-fisici e contenuto di amine biogene in Pecorino di farindola prodotto con caglio suino, capretto e vitello 303
Changes in Polyphenolic Concentrations of Table Olives (cv. Itrana) Produced Under Different Irrigation Regimes During Spontaneous or Inoculated Fermentation 264
Adhesion properties and surface hydrophobicity of Pichia manshurica strains isolated from organic wines 261
Biodiversity of autolytic ability in flocculent Saccharomyces cerevisiae strains suitable for traditional sparkling wine fermentation 256
Characterization of specialized flocculent yeasts to improve sparkling wine fermentation 251
Biopreservation effects in fermented foods 241
Growth and metabolites production by Penicillium brevicompactum in yoghurt 236
Influence of pig rennet on proteolysis, organic acids content and microbiota of Pecorino di Farindola, a traditional Italian ewe's raw milk cheese 236
NEW SIGNALING MOLECULES IN SOME GRAM-POSITIVE AND GRAM-NEGATIVE BACTERIA 228
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 225
A taxonomic survey of lactic acid bacteria isolated from wheat (Triticum durum) kernels and non-conventional flours 224
Lactobacillus plantarum 221
Bacterial composition, genotoxicity, and cytotoxicity of fecal samples from individuals consuming omnivorous or vegetarian diets 220
Chromosome arrangement, differentiation of growth kinetics and volatile molecule profiles in Kluyveromyces marxianus strains from Italian cheeses 218
Rapid differentiation and in situ detection of 16 sourdough Lactobacillus species by multiplex PCR 217
Influence of Iodine Feeding on Microbiological and Physico-Chemical Characteristics and Biogenic Amines Content in a Raw Ewes' Milk Cheese 217
Diversity of food-borne Bacillus volatile compounds and influence on fungal growth 216
Food-associated Lactobacillus plantarum and yeasts inhibit the genotoxic effect of 4-nitroquinoline-1-oxide 216
Influence of pig rennet on fatty acid composition, volatile molecule profile, texture and sensory properties of Pecorino di Farindola cheese 215
Genetic diversity of FLO1 and FLO5 genes in wine flocculent Saccharomyces cerevisiae strains 209
Lactobacillus ssp.: Lactobacillus plantarum 206
Accelerated ripening of Pecorino Umbro cheese 205
ANTIMOULD ACTIVITY OF SOURDOUGH LACTIC ACID BACTERIA: IDENTIFICATION OF A MIXTURE OF ORGANIC ACIDS PRODUCED BY LACTOBACILLUS SANFRANCISCO CB1 205
Editorial: Application of protective cultures and bacteriocins for food biopreservation 205
Latent bioactive peptides in milk proteins: proteolytic activation and significance in dairy processing 202
Added pentosans in breadmaking: fermentations of derived pentoses by sourdough lactic acid bacteria 200
Microbiology and biochemistry of Gorgonzola cheese during ripening 200
Uso del lievito naturale 200
An investigation on the bacteriocinogenic potential of lactic acid bacteria associated with wheat (Triticum durum) kernels and non-conventional flours 200
Enterococcus populations in Pecorino Abruzzese cheese: biodiversity and safety aspects 199
PRODUCTION OF CRESCENZA CHEESE BY INCORPORATION OF BIFIDOBACTERIA 197
Flocculation in Saccharomyces and non-Saccharomyces wine yeasts 196
In Lactobacillus pentosus, the olive brine adaptation genes are required for biofilm formation 196
Editorial: Microbial food safety along the dairy chain 196
Interaction of food-associated Lactobacillus plantarum with human derived intestinal epithelial cells. 194
Batteri lattici e lieviti da frumento tenero e farine biologiche - Isolamento ed identificazione 193
Interactions between sourdough lactic acid bacteria and exogenous enzymes: effects on the microbial kinetics of acidification and dough textural properties 190
Indagine preliminare sulle caratteristiche microbiologiche e chimico-fisiche del Pecorino di Farindola 189
The sourdough microflora. Microbiological, biochemical and breadmaking characteristics of doughs fermented with freeze-dried mixed starters, freeze-dried wheat sourdough and mixed fresh-cell starters 188
In vitro antigenotoxic activity of probiotic Lactobacillus plantarum IMC 510 and IMC 513 against two different endocrine disruptors: bisphenol A and di-n-hexyl phtalate 188
PURIFICATION AND CHARACTERIZATION OF INTRACELLULAR AMINOPEPTIDASE FROM PSEUDOMONAS FLUORESCENS ATCC 948 187
Microbiological and physicochemical characterization of naturally fermented Italian table olives 187
INFLUENCE OF STARTER CULTURE AND ANIMAL RENNETS ON PECORINO DI FARINDOLA CHEESE 186
Host-microbe dialogue: evaluation of food-associated Lactobacillus plantarum adhesion property to human intestinal epithelium 185
Lactobacillus rossii sp. nov., isolated from wheat sourdough 184
GLUCAN AND FRUCTAN PRODUCTION BY SOURDOUGH WEISSELLA CIBARIA AND LACTOBACILLUS PLANTARUM 184
Evidence for in vitro anti-genotoxicity of cheese non-starter lactobacilli 183
Cannabinoid receptor 1 epigenetic regulation and effect of probiotic treatment in anorexia nervosa 183
Accelerated de-bittering of naturally fermented table olives by mixed lactic acid bacteria starter culture 182
High content of biogenic amines in Pecorino cheeses 182
Infant Gut Microbiota Colonization and Food Impact. Lausanne 182
Lactobacillus pentosus and Saccharomyces cerevisiae dominate the Italian table olive fermentations 180
Application of starter culture to table olive fermentation: an overview on the experimental studies. 180
Lactic Acid Bacteria: Lactobacillus spp.: Lactobacillus plantarum. 179
The sourdough microflora. Cellular localization and characterization of proteolytic enzymes in lactic acid bacteria 178
Yeast microbiota associated with spontaneous sourdough fermentations in the production of traditional wheat sourdough breads of the Abruzzo region (Italy) 178
MALTOSE- FRUCTOSE CO-FERMENTATION BY LACTOBACILLUS BREVIS SUBSP. LINDNERI CB1 FRUCTOSE-NEGATIVE STRAIN 177
Technology of sourdough fermentation and sourdough applications. 176
Microbiological and physicochemical characterization of naturally fermented Italian table olives 175
Combination of Multiplex PCR and PCR-Denaturing Gradient Gel Electrophoresis for monitoring common sourdough-associated Lactobacillus species 174
Indigenous nucleases in milk 173
The sourdough microflora. Characterization of hetero- and homo-fermentative lactic acid bacteria, yeasts and their interactions on the basis of the volatile compounds produced 171
THE SOURDOUGH MICROFLORA. Interactions between lactic acid bacteria and yeasts: metabolism of carbohydrates 171
In situ activity of a bacteriocin-producing Lactococcus lactis strain. Influence on the interactions between lactic acid bacteria during sourdough fermentation 171
Combined effect of sourdough lactic acid bacteria and additives on bread firmness and staling 171
Purification and characterization of a proteinaceous compound from Pseudomonas fluorescens ATCC 948 with inhibitory activity against some Gram-positive and Gram-negative bacteria of dairy interest 171
Interactions between yeasts and bacteria in the smear surface-ripened cheeses 170
Microbiology and biochemistry of Fossa (pit) cheese 170
Free D- and L- amino acid evolution during sourdough fermentation and baking 170
Variations of internal pH in typical Italian sourdough yeasts during co-fermentation with lactobacilli 169
Microbiological and chemical profiles of naturally fermented table olives and brines from different Italian cultivars. 169
Fermentazioni più rapide con le colture starter 169
RAPD-PCR as a rapid approach for the evaluation of genotoxin-induced damage to bacterial DNA 168
PURIFICATION AND CHARACTERIZATION OF A CELL SURFACE-ASSOCIATED ESTERASE FROM LACTOBACILLUS FERMENTUM DT 41 167
Modelling of the activity of selected starters during sourdough fermentation 166
The sourdough microflora. Interactions between lactic acid bacteria and yeasts: metabolism of amino acids 165
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 164
Lactobacillus pentosus dominates spontaneous fermentation of Italian table olives. 164
Acid and cold temperature stress responses in Lactobacillus sanfranciscensis 161
“Application of a novel polyphasic approach to study the lactobacilli composition of sourdoughs from the Abruzzo region (central Italy)” 161
Effect of wheat bran sourdough with exopolysaccharide producing Lactobacillus plantarum (NR_104573.1)on quality of pan bread during shelf life 161
Effect of grape indigenous Saccharomyces cerevisiae strains on Montepulciano d’Abruzzo red wine quality 161
Immunomodulation of J774A.1 Murine Macrophages by Lactiplantibacillus plantarum Strains Isolated From the Human Gastrointestinal Tract and Fermented Foods 160
Biodiversità Funzionale Di Lactobacillus plantarum: Caratterizzazione Probiotica Interspecifica. 159
Determination of bile salt hydrolase activity as a potential biomarker for putative probiotic Lactobacillus plantarum strains 159
Metabolic impact and potential exploitation of the stress reactions in lactobacilli 158
The use of multiplex PCR to detect and differentiate food- and beverage-associated microorganisms: A review 158
Antigenotoxic properties of autochthonous lactic acid bacteria and yeasts isolated from raw milk and traditional Italian ewe cheeses 157
Biogenic amines in Italian Pecorino cheese 156
Effects of probiotic Lactobacillus plantarum IMC 513 treatment in the genetic model of anorexia nervosa, the anx/anx mouse 156
Raw milk traditional Italian ewe cheeses as a source of Lactobacillus casei strains with acid-bile resistance and antigenotoxic properties 155
Immunomodulation of murine macrophages J774.1 by Lactobacillus plantarum strains isolated from the human gastrointestinal tract and fermented foods 155
Beneficial bile acid metabolism from Lactobacillus plantarum of food origin 155
Kluyveromyces marxianus dominates yeast populations in Pecorino di Farindola cheese 154
Description of lactic acid bacteria associated with wheat (Triticum durum) and non-conventional flours: focus on their bacteriocinogenic activity 154
Lactiplantibacillus plantarum associated to fermented foods: in vitro evidences for its beneficial role in ameliorating intestinal inflammation 154
Antibacterial activity of sourdough lactic acid bacteria: isolation of a bacteriocin-like inhibitory substance from Lactobacillus sanfrancisco C57 150
Totale 19.570
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Categoria #
all - tutte 189.405
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 189.405
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20222.379 0 264 259 246 252 88 89 287 166 108 557 63
2022/20234.459 584 205 82 497 556 907 21 401 753 218 173 62
2023/20241.333 179 196 166 95 80 193 52 91 6 89 55 131
2024/20255.293 90 194 419 474 285 655 163 399 352 439 322 1.501
2025/20267.145 660 256 376 851 635 270 827 592 1.117 1.129 292 140
2026/2027965 954 11 0 0 0 0 0 0 0 0 0 0
Totale 39.856