IRIS
CORSETTI, Aldo
 Distribuzione geografica
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Continente #
NA - Nord America 15.922
EU - Europa 7.711
AS - Asia 5.647
SA - Sud America 106
AF - Africa 40
Continente sconosciuto - Info sul continente non disponibili 38
OC - Oceania 35
Totale 29.499
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Nazione #
US - Stati Uniti d'America 15.824
CN - Cina 2.282
VN - Vietnam 1.809
IT - Italia 1.708
DE - Germania 1.642
UA - Ucraina 1.220
SG - Singapore 1.108
SE - Svezia 571
RU - Federazione Russa 560
FI - Finlandia 449
GB - Regno Unito 435
IE - Irlanda 407
FR - Francia 313
BE - Belgio 164
CA - Canada 79
JP - Giappone 66
IR - Iran 65
IN - India 64
TR - Turchia 62
BR - Brasile 54
NL - Olanda 42
ID - Indonesia 39
EU - Europa 38
ES - Italia 35
HK - Hong Kong 25
NZ - Nuova Zelanda 23
AR - Argentina 19
PE - Perù 19
PK - Pakistan 19
MY - Malesia 18
PT - Portogallo 17
DZ - Algeria 16
AT - Austria 15
GR - Grecia 14
CZ - Repubblica Ceca 13
AU - Australia 12
KR - Corea 12
BG - Bulgaria 11
HU - Ungheria 11
PH - Filippine 11
PL - Polonia 11
RO - Romania 11
DK - Danimarca 9
RS - Serbia 9
TH - Thailandia 9
TW - Taiwan 9
MA - Marocco 8
MX - Messico 8
CO - Colombia 7
HR - Croazia 6
IQ - Iraq 6
BA - Bosnia-Erzegovina 5
BY - Bielorussia 5
CR - Costa Rica 5
LV - Lettonia 5
MD - Moldavia 5
ZA - Sudafrica 5
CH - Svizzera 4
EC - Ecuador 4
IL - Israele 4
SA - Arabia Saudita 4
SK - Slovacchia (Repubblica Slovacca) 4
AL - Albania 3
AZ - Azerbaigian 3
BD - Bangladesh 3
GE - Georgia 3
KG - Kirghizistan 3
KZ - Kazakistan 3
LT - Lituania 3
PA - Panama 3
UZ - Uzbekistan 3
CL - Cile 2
DO - Repubblica Dominicana 2
EG - Egitto 2
ET - Etiopia 2
IS - Islanda 2
JO - Giordania 2
LA - Repubblica Popolare Democratica del Laos 2
LU - Lussemburgo 2
TJ - Tagikistan 2
TM - Turkmenistan 2
TN - Tunisia 2
AE - Emirati Arabi Uniti 1
AM - Armenia 1
BW - Botswana 1
GT - Guatemala 1
KH - Cambogia 1
LK - Sri Lanka 1
MN - Mongolia 1
MU - Mauritius 1
MV - Maldive 1
NA - Namibia 1
OM - Oman 1
PS - Palestinian Territory 1
SN - Senegal 1
SY - Repubblica araba siriana 1
VE - Venezuela 1
ZW - Zimbabwe 1
Totale 29.499
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Città #
Dong Ket 1.788
Fairfield 1.689
Chandler 1.675
Jacksonville 1.476
Woodbridge 1.150
Houston 1.119
Ann Arbor 933
Dearborn 842
Wilmington 762
Ashburn 742
Seattle 641
Cambridge 540
Nanjing 512
Dublin 385
The Dalles 362
Falkenstein 301
Singapore 301
Beijing 264
Lawrence 261
Princeton 261
Shanghai 259
Boardman 258
Moscow 242
Helsinki 216
Nanchang 196
Teramo 177
Kunming 162
Des Moines 145
Rome 137
New York 133
Brussels 126
Hangzhou 97
Hefei 81
San Diego 72
Tianjin 64
Dormagen 62
Düsseldorf 62
San Mateo 61
Guangzhou 52
Jinan 52
Tokyo 51
Lanzhou 46
Norwalk 40
Milan 38
Munich 38
Bari 37
Changchun 37
Shenyang 36
Dallas 35
Pescara 35
Redwood City 32
Los Angeles 30
Zhengzhou 28
London 27
Changsha 26
Ottawa 25
Catania 23
Ningbo 23
Guardiagrele 22
Toronto 20
Florence 19
Lappeenranta 19
Lima 19
Orange 19
Ghent 18
Fuzhou 17
Bologna 16
Camerino 16
Hong Kong 16
Bolzano 15
Chieti 15
Falls Church 15
Korschenbroich 15
Mountain View 15
Napoli 15
Segrate 15
Wuxi 15
Jiaxing 14
Kocaeli 14
Montegaldella 14
Palermo 14
Serra 14
Turin 14
Vienna 14
Bengaluru 13
Hebei 13
Taizhou 13
Cork 12
Hanover 12
Jakarta 12
Kilburn 12
Sargodha 12
Shenzhen 12
Wuhan 12
Frankfurt am Main 11
Parma 11
Pars 11
Pianella 11
Stuttgart 11
Andover 10
Totale 19.872
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Nome #
Biotecnologia dei prodotti lievitati da forno 400
Lactic Acid Bacteria: Lactobacillus spp.: Lactobacillus plantarum 399
Adhesion properties of food-associated Lactobacillus plantarum strains on human intestinal epithelial cells and modulation of IL-8 release 336
Aspetti microbiologici, chimico-fisici e contenuto di amine biogene in Pecorino di farindola prodotto con caglio suino, capretto e vitello 254
Biodiversity of autolytic ability in flocculent Saccharomyces cerevisiae strains suitable for traditional sparkling wine fermentation 222
Adhesion properties and surface hydrophobicity of Pichia manshurica strains isolated from organic wines 221
Biopreservation effects in fermented foods 219
Characterization of specialized flocculent yeasts to improve sparkling wine fermentation 218
Changes in Polyphenolic Concentrations of Table Olives (cv. Itrana) Produced Under Different Irrigation Regimes During Spontaneous or Inoculated Fermentation 215
NEW SIGNALING MOLECULES IN SOME GRAM-POSITIVE AND GRAM-NEGATIVE BACTERIA 215
Lactobacillus plantarum 191
Influence of pig rennet on proteolysis, organic acids content and microbiota of Pecorino di Farindola, a traditional Italian ewe's raw milk cheese 186
Diversity of food-borne Bacillus volatile compounds and influence on fungal growth 185
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 184
Influence of Iodine Feeding on Microbiological and Physico-Chemical Characteristics and Biogenic Amines Content in a Raw Ewes' Milk Cheese 184
Rapid differentiation and in situ detection of 16 sourdough Lactobacillus species by multiplex PCR 183
Growth and metabolites production by Penicillium brevicompactum in yoghurt 183
Lactobacillus ssp.: Lactobacillus plantarum 182
Chromosome arrangement, differentiation of growth kinetics and volatile molecule profiles in Kluyveromyces marxianus strains from Italian cheeses 180
ANTIMOULD ACTIVITY OF SOURDOUGH LACTIC ACID BACTERIA: IDENTIFICATION OF A MIXTURE OF ORGANIC ACIDS PRODUCED BY LACTOBACILLUS SANFRANCISCO CB1 177
Bacterial composition, genotoxicity, and cytotoxicity of fecal samples from individuals consuming omnivorous or vegetarian diets 177
Enterococcus populations in Pecorino Abruzzese cheese: biodiversity and safety aspects 177
Editorial: Application of protective cultures and bacteriocins for food biopreservation 176
Uso del lievito naturale 175
Influence of pig rennet on fatty acid composition, volatile molecule profile, texture and sensory properties of Pecorino di Farindola cheese 174
Latent bioactive peptides in milk proteins: proteolytic activation and significance in dairy processing 173
PRODUCTION OF CRESCENZA CHEESE BY INCORPORATION OF BIFIDOBACTERIA 172
Food-associated Lactobacillus plantarum and yeasts inhibit the genotoxic effect of 4-nitroquinoline-1-oxide 172
A taxonomic survey of lactic acid bacteria isolated from wheat (Triticum durum) kernels and non-conventional flours 171
Microbiology and biochemistry of Gorgonzola cheese during ripening 170
Accelerated ripening of Pecorino Umbro cheese 169
In Lactobacillus pentosus, the olive brine adaptation genes are required for biofilm formation 169
Interactions between sourdough lactic acid bacteria and exogenous enzymes: effects on the microbial kinetics of acidification and dough textural properties 168
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 168
Genetic diversity of FLO1 and FLO5 genes in wine flocculent Saccharomyces cerevisiae strains 168
Batteri lattici e lieviti da frumento tenero e farine biologiche - Isolamento ed identificazione 166
Added pentosans in breadmaking: fermentations of derived pentoses by sourdough lactic acid bacteria 165
Flocculation in Saccharomyces and non-Saccharomyces wine yeasts 164
Lactobacillus rossii sp. nov., isolated from wheat sourdough 164
Technology of sourdough fermentation and sourdough applications. 164
Evidence for in vitro anti-genotoxicity of cheese non-starter lactobacilli 161
Editorial: Microbial food safety along the dairy chain 161
GLUCAN AND FRUCTAN PRODUCTION BY SOURDOUGH WEISSELLA CIBARIA AND LACTOBACILLUS PLANTARUM 160
An investigation on the bacteriocinogenic potential of lactic acid bacteria associated with wheat (Triticum durum) kernels and non-conventional flours 160
In situ activity of a bacteriocin-producing Lactococcus lactis strain. Influence on the interactions between lactic acid bacteria during sourdough fermentation 158
MALTOSE- FRUCTOSE CO-FERMENTATION BY LACTOBACILLUS BREVIS SUBSP. LINDNERI CB1 FRUCTOSE-NEGATIVE STRAIN 156
Indigenous nucleases in milk 156
Microbiological and physicochemical characterization of naturally fermented Italian table olives 155
The sourdough microflora. Cellular localization and characterization of proteolytic enzymes in lactic acid bacteria 155
THE SOURDOUGH MICROFLORA. Interactions between lactic acid bacteria and yeasts: metabolism of carbohydrates 154
Free D- and L- amino acid evolution during sourdough fermentation and baking 154
Interactions between yeasts and bacteria in the smear surface-ripened cheeses 153
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 153
Infant Gut Microbiota Colonization and Food Impact. Lausanne 153
PURIFICATION AND CHARACTERIZATION OF INTRACELLULAR AMINOPEPTIDASE FROM PSEUDOMONAS FLUORESCENS ATCC 948 152
Indagine preliminare sulle caratteristiche microbiologiche e chimico-fisiche del Pecorino di Farindola 152
Yeast microbiota associated with spontaneous sourdough fermentations in the production of traditional wheat sourdough breads of the Abruzzo region (Italy) 152
Combined effect of sourdough lactic acid bacteria and additives on bread firmness and staling 148
The sourdough microflora. Characterization of hetero- and homo-fermentative lactic acid bacteria, yeasts and their interactions on the basis of the volatile compounds produced 144
INFLUENCE OF STARTER CULTURE AND ANIMAL RENNETS ON PECORINO DI FARINDOLA CHEESE 144
Combination of Multiplex PCR and PCR-Denaturing Gradient Gel Electrophoresis for monitoring common sourdough-associated Lactobacillus species 144
Microbiology and biochemistry of Fossa (pit) cheese 143
RAPD-PCR as a rapid approach for the evaluation of genotoxin-induced damage to bacterial DNA 141
The sourdough microflora. Interactions between lactic acid bacteria and yeasts: metabolism of amino acids 141
Variations of internal pH in typical Italian sourdough yeasts during co-fermentation with lactobacilli 140
Lactic Acid Bacteria: Lactobacillus spp.: Lactobacillus plantarum. 139
Metabolic impact and potential exploitation of the stress reactions in lactobacilli 138
Application of starter culture to table olive fermentation: an overview on the experimental studies. 138
Modelling of the activity of selected starters during sourdough fermentation 137
Raw milk traditional Italian ewe cheeses as a source of Lactobacillus casei strains with acid-bile resistance and antigenotoxic properties 137
The use of multiplex PCR to detect and differentiate food- and beverage-associated microorganisms: A review 137
“Application of a novel polyphasic approach to study the lactobacilli composition of sourdoughs from the Abruzzo region (central Italy)” 136
High content of biogenic amines in Pecorino cheeses 134
The role of environmental factors and medium composition on bacteriocin-like inhibitory substances (BLIS) production by Enterococcus mundtii strains 133
Fermentazioni più rapide con le colture starter 133
Host-microbe dialogue: evaluation of food-associated Lactobacillus plantarum adhesion property to human intestinal epithelium 133
PURIFICATION AND CHARACTERIZATION OF A CELL SURFACE-ASSOCIATED ESTERASE FROM LACTOBACILLUS FERMENTUM DT 41 131
Microbiological and chemical profiles of naturally fermented table olives and brines from different Italian cultivars. 131
Lactobacillus pentosus dominates spontaneous fermentation of Italian table olives. 131
Identification of subdominant sourdough lactic acid bacteria and their evolution during laboratory-scale fermentations 130
Characterization of sourdough lactic acid bacteria based on genotypic and cell wall protein analyses 129
Microbiological and physicochemical characterization of naturally fermented Italian table olives 129
Interaction of food-associated Lactobacillus plantarum with human derived intestinal epithelial cells. 128
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 127
Lactobacillus pentosus and Saccharomyces cerevisiae dominate the Italian table olive fermentations 126
Acid and cold temperature stress responses in Lactobacillus sanfranciscensis 123
Effects of probiotic Lactobacillus plantarum IMC 513 treatment in the genetic model of anorexia nervosa, the anx/anx mouse 123
Effect of wheat bran sourdough with exopolysaccharide producing Lactobacillus plantarum (NR_104573.1)on quality of pan bread during shelf life 121
Cannabinoid receptor 1 epigenetic regulation and effect of probiotic treatment in anorexia nervosa 120
Formation of oligosaccharides and polysaccharides by Lactobacillus reuteri LTH5448 and Weissella cibaria 10M in sorghum sourdough 119
Esterase and lipase activities of Lactobacillus sanfranciscensis strains used in sourdough fermentation 118
Kluyveromyces marxianus dominates yeast populations in Pecorino di Farindola cheese 116
Description of lactic acid bacteria associated with wheat (Triticum durum) and non-conventional flours: focus on their bacteriocinogenic activity 116
Antifungal properties of Lactobacillus sanfrancisco 115
Effect of grape indigenous Saccharomyces cerevisiae strains on Montepulciano d’Abruzzo red wine quality 115
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 113
Accelerated de-bittering of naturally fermented table olives by mixed lactic acid bacteria starter culture 113
Antibacterial activity of sourdough lactic acid bacteria: isolation of a bacteriocin-like inhibitory substance from Lactobacillus sanfrancisco C57 111
Biodiversità Funzionale Di Lactobacillus plantarum: Caratterizzazione Probiotica Interspecifica. 111
Enzimi, esopolisaccaridi e batteriocine 109
Totale 16.126
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Categoria #
all - tutte 134.968
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 134.968
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020893 0 0 0 0 0 0 0 0 0 426 169 298
2020/20215.147 134 335 227 190 227 337 302 370 515 136 484 1.890
2021/20222.505 126 264 259 246 252 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
2024/20253.469 90 194 419 474 285 655 163 399 352 438 0 0
Totale 29.922