IRIS
CORSETTI, Aldo
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
NA - Nord America 15.238
EU - Europa 6.481
AS - Asia 3.991
SA - Sud America 91
Continente sconosciuto - Info sul continente non disponibili 38
AF - Africa 31
OC - Oceania 28
Totale 25.898
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 15.169
CN - Cina 1.824
VN - Vietnam 1.806
IT - Italia 1.512
DE - Germania 1.291
UA - Ucraina 1.218
SE - Svezia 569
FI - Finlandia 417
GB - Regno Unito 406
IE - Irlanda 405
FR - Francia 279
BE - Belgio 164
RU - Federazione Russa 79
TR - Turchia 62
JP - Giappone 60
CA - Canada 58
IN - India 58
BR - Brasile 50
IR - Iran 47
EU - Europa 38
ES - Italia 30
ID - Indonesia 18
PE - Perù 18
NZ - Nuova Zelanda 16
SG - Singapore 16
MY - Malesia 15
PK - Pakistan 15
AR - Argentina 13
GR - Grecia 13
AU - Australia 12
KR - Corea 12
PT - Portogallo 12
NL - Olanda 11
RO - Romania 11
DZ - Algeria 9
HU - Ungheria 9
PH - Filippine 9
RS - Serbia 9
TH - Thailandia 8
TW - Taiwan 8
CO - Colombia 6
DK - Danimarca 6
HK - Hong Kong 6
HR - Croazia 6
MA - Marocco 6
PL - Polonia 6
BA - Bosnia-Erzegovina 5
CR - Costa Rica 5
IQ - Iraq 5
MX - Messico 5
ZA - Sudafrica 5
BG - Bulgaria 4
BY - Bielorussia 4
CH - Svizzera 4
IL - Israele 3
MD - Moldavia 3
SA - Arabia Saudita 3
AL - Albania 2
AT - Austria 2
AZ - Azerbaigian 2
CL - Cile 2
EG - Egitto 2
ET - Etiopia 2
GE - Georgia 2
JO - Giordania 2
KZ - Kazakistan 2
LT - Lituania 2
TN - Tunisia 2
UZ - Uzbekistan 2
BW - Botswana 1
EC - Ecuador 1
GT - Guatemala 1
KH - Cambogia 1
LU - Lussemburgo 1
MN - Mongolia 1
MU - Mauritius 1
MV - Maldive 1
NA - Namibia 1
OM - Oman 1
PS - Palestinian Territory 1
SK - Slovacchia (Repubblica Slovacca) 1
SN - Senegal 1
TJ - Tagikistan 1
VE - Venezuela 1
ZW - Zimbabwe 1
Totale 25.898
Salva come PNG Salva come JPEG
Città #
Dong Ket 1.788
Fairfield 1.689
Chandler 1.686
Jacksonville 1.476
Woodbridge 1.150
Houston 1.119
Ann Arbor 933
Dearborn 842
Wilmington 762
Ashburn 735
Seattle 641
Cambridge 540
Nanjing 510
Dublin 385
Lawrence 263
Princeton 263
Beijing 248
Helsinki 203
Nanchang 196
Boardman 184
Teramo 177
Kunming 162
Des Moines 146
New York 135
Brussels 126
Hangzhou 94
Rome 82
Hefei 79
San Diego 72
Tianjin 64
Dormagen 62
Düsseldorf 62
San Mateo 61
Jinan 52
Tokyo 50
Lanzhou 46
Norwalk 40
Changchun 37
Guangzhou 37
Bari 36
Shenyang 36
Milan 34
Redwood City 32
Zhengzhou 28
Changsha 26
Catania 22
Guardiagrele 22
Shanghai 21
Ningbo 20
Ottawa 20
Orange 19
Ghent 18
Lima 18
Camerino 16
Fuzhou 16
Chieti 15
Falls Church 15
Florence 15
Korschenbroich 15
Mountain View 15
Napoli 15
Segrate 15
Kocaeli 14
Montegaldella 14
Palermo 14
Serra 14
Bengaluru 13
Hebei 13
Falkenstein 12
Hanover 12
Kilburn 12
London 12
Sargodha 12
Turin 12
Wuhan 12
Bologna 11
Bolzano 11
Pars 11
Pescara 11
Pianella 11
Stuttgart 11
Andover 10
Auburn Hills 10
Chengdu 10
Cork 10
Leawood 10
Montréal 10
Parma 10
Providence 10
Taizhou 10
Casalecchio Di Reno 9
Dallas 9
Gent 9
Hounslow 9
Naples 9
Taiyuan 9
Zanjan 9
Mcallen 8
Padova 8
Tappahannock 8
Totale 18.095
Salva come PNG Salva come JPEG
Nome #
Biotecnologia dei prodotti lievitati da forno 379
Lactic Acid Bacteria: Lactobacillus spp.: Lactobacillus plantarum 357
Adhesion properties of food-associated Lactobacillus plantarum strains on human intestinal epithelial cells and modulation of IL-8 release 317
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
NEW SIGNALING MOLECULES IN SOME GRAM-POSITIVE AND GRAM-NEGATIVE BACTERIA 203
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
Lactobacillus plantarum 182
Growth and metabolites production by Penicillium brevicompactum in yoghurt 175
Diversity of food-borne Bacillus volatile compounds and influence on fungal growth 175
Rapid differentiation and in situ detection of 16 sourdough Lactobacillus species by multiplex PCR 174
Influence of pig rennet on proteolysis, organic acids content and microbiota of Pecorino di Farindola, a traditional Italian ewe's raw milk cheese 174
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
Uso del lievito naturale 167
Chromosome arrangement, differentiation of growth kinetics and volatile molecule profiles in Kluyveromyces marxianus strains from Italian cheeses 167
Editorial: Application of protective cultures and bacteriocins for food biopreservation 167
Influence of Iodine Feeding on Microbiological and Physico-Chemical Characteristics and Biogenic Amines Content in a Raw Ewes' Milk Cheese 166
Enterococcus populations in Pecorino Abruzzese cheese: biodiversity and safety aspects 165
PRODUCTION OF CRESCENZA CHEESE BY INCORPORATION OF BIFIDOBACTERIA 164
Latent bioactive peptides in milk proteins: proteolytic activation and significance in dairy processing 164
Influence of pig rennet on fatty acid composition, volatile molecule profile, texture and sensory properties of Pecorino di Farindola cheese 163
Microbiology and biochemistry of Gorgonzola cheese during ripening 160
In Lactobacillus pentosus, the olive brine adaptation genes are required for biofilm formation 160
Interactions between sourdough lactic acid bacteria and exogenous enzymes: effects on the microbial kinetics of acidification and dough textural properties 159
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 159
ANTIMOULD ACTIVITY OF SOURDOUGH LACTIC ACID BACTERIA: IDENTIFICATION OF A MIXTURE OF ORGANIC ACIDS PRODUCED BY LACTOBACILLUS SANFRANCISCO CB1 159
Lactobacillus rossii sp. nov., isolated from wheat sourdough 155
Batteri lattici e lieviti da frumento tenero e farine biologiche - Isolamento ed identificazione 155
Genetic diversity of FLO1 and FLO5 genes in wine flocculent Saccharomyces cerevisiae strains 155
Bacterial composition, genotoxicity, and cytotoxicity of fecal samples from individuals consuming omnivorous or vegetarian diets 154
Food-associated Lactobacillus plantarum and yeasts inhibit the genotoxic effect of 4-nitroquinoline-1-oxide 154
GLUCAN AND FRUCTAN PRODUCTION BY SOURDOUGH WEISSELLA CIBARIA AND LACTOBACILLUS PLANTARUM 153
Technology of sourdough fermentation and sourdough applications. 153
Evidence for in vitro anti-genotoxicity of cheese non-starter lactobacilli 152
Editorial: Microbial food safety along the dairy chain 152
Flocculation in Saccharomyces and non-Saccharomyces wine yeasts 151
Accelerated ripening of Pecorino Umbro cheese 151
Added pentosans in breadmaking: fermentations of derived pentoses by sourdough lactic acid bacteria 149
Indigenous nucleases in milk 148
In situ activity of a bacteriocin-producing Lactococcus lactis strain. Influence on the interactions between lactic acid bacteria during sourdough fermentation 148
MALTOSE- FRUCTOSE CO-FERMENTATION BY LACTOBACILLUS BREVIS SUBSP. LINDNERI CB1 FRUCTOSE-NEGATIVE STRAIN 147
A taxonomic survey of lactic acid bacteria isolated from wheat (Triticum durum) kernels and non-conventional flours 146
The sourdough microflora. Cellular localization and characterization of proteolytic enzymes in lactic acid bacteria 146
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 145
THE SOURDOUGH MICROFLORA. Interactions between lactic acid bacteria and yeasts: metabolism of carbohydrates 144
Free D- and L- amino acid evolution during sourdough fermentation and baking 144
Interactions between yeasts and bacteria in the smear surface-ripened cheeses 143
PURIFICATION AND CHARACTERIZATION OF INTRACELLULAR AMINOPEPTIDASE FROM PSEUDOMONAS FLUORESCENS ATCC 948 143
Infant Gut Microbiota Colonization and Food Impact. Lausanne 143
Lactobacillus ssp.: Lactobacillus plantarum 141
Combined effect of sourdough lactic acid bacteria and additives on bread firmness and staling 139
An investigation on the bacteriocinogenic potential of lactic acid bacteria associated with wheat (Triticum durum) kernels and non-conventional flours 139
Yeast microbiota associated with spontaneous sourdough fermentations in the production of traditional wheat sourdough breads of the Abruzzo region (Italy) 139
Microbiological and physicochemical characterization of naturally fermented Italian table olives 138
Combination of Multiplex PCR and PCR-Denaturing Gradient Gel Electrophoresis for monitoring common sourdough-associated Lactobacillus species 136
The sourdough microflora. Characterization of hetero- and homo-fermentative lactic acid bacteria, yeasts and their interactions on the basis of the volatile compounds produced 135
Microbiology and biochemistry of Fossa (pit) cheese 134
Indagine preliminare sulle caratteristiche microbiologiche e chimico-fisiche del Pecorino di Farindola 134
INFLUENCE OF STARTER CULTURE AND ANIMAL RENNETS ON PECORINO DI FARINDOLA CHEESE 132
RAPD-PCR as a rapid approach for the evaluation of genotoxin-induced damage to bacterial DNA 132
The sourdough microflora. Interactions between lactic acid bacteria and yeasts: metabolism of amino acids 131
The use of multiplex PCR to detect and differentiate food- and beverage-associated microorganisms: A review 130
Modelling of the activity of selected starters during sourdough fermentation 129
Metabolic impact and potential exploitation of the stress reactions in lactobacilli 128
Raw milk traditional Italian ewe cheeses as a source of Lactobacillus casei strains with acid-bile resistance and antigenotoxic properties 128
Variations of internal pH in typical Italian sourdough yeasts during co-fermentation with lactobacilli 127
The role of environmental factors and medium composition on bacteriocin-like inhibitory substances (BLIS) production by Enterococcus mundtii strains 126
“Application of a novel polyphasic approach to study the lactobacilli composition of sourdoughs from the Abruzzo region (central Italy)” 125
Lactic Acid Bacteria: Lactobacillus spp.: Lactobacillus plantarum. 124
PURIFICATION AND CHARACTERIZATION OF A CELL SURFACE-ASSOCIATED ESTERASE FROM LACTOBACILLUS FERMENTUM DT 41 123
Identification of subdominant sourdough lactic acid bacteria and their evolution during laboratory-scale fermentations 121
Characterization of sourdough lactic acid bacteria based on genotypic and cell wall protein analyses 119
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
Host-microbe dialogue: evaluation of food-associated Lactobacillus plantarum adhesion property to human intestinal epithelium 113
Microbiological and physicochemical characterization of naturally fermented Italian table olives 110
Lactobacillus pentosus and Saccharomyces cerevisiae dominate the Italian table olive fermentations 108
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 108
Formation of oligosaccharides and polysaccharides by Lactobacillus reuteri LTH5448 and Weissella cibaria 10M in sorghum sourdough 107
Esterase and lipase activities of Lactobacillus sanfranciscensis strains used in sourdough fermentation 106
Description of lactic acid bacteria associated with wheat (Triticum durum) and non-conventional flours: focus on their bacteriocinogenic activity 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
Acid and cold temperature stress responses in Lactobacillus sanfranciscensis 105
Enzimi, esopolisaccaridi e batteriocine 100
Cannabinoid receptor 1 epigenetic regulation and effect of probiotic treatment in anorexia nervosa 100
Effects of probiotic Lactobacillus plantarum IMC 513 treatment in the genetic model of anorexia nervosa, the anx/anx mouse 100
Lactobacillus sanfrancisco, a key sourdough lactic acid bacterium: physiology, genetic and biotechnology 99
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
Effect of wheat bran sourdough with exopolysaccharide producing Lactobacillus plantarum (NR_104573.1)on quality of pan bread during shelf life 98
Antifungal properties of Lactobacillus sanfrancisco 97
Comparison of the microbiological, compositional, biochemical, volatile profile and sensory characteristics among three Italian PDO ewes’ milk cheeses 95
The proteolytic system of Lactobacillus sanfrancisco CB1: purification and characterization of a proteinase, dipeptidase and aminopeptidase 94
Accelerated de-bittering of naturally fermented table olives by mixed lactic acid bacteria starter culture 94
Totale 14.733
Salva come PNG Salva come JPEG
Categoria #
all - tutte 96.679
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 96.679
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/2019912 0 0 0 0 0 0 0 0 0 174 335 403
2019/20206.685 139 238 516 1.685 421 866 882 733 312 426 169 298
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
2022/20234.486 588 206 83 498 562 910 21 407 758 218 173 62
2023/20241.153 180 198 166 95 80 195 52 91 6 90 0 0
Totale 26.300