IRIS
CORSETTI, Aldo
 Distribuzione geografica
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Continente #
NA - Nord America 15.489
EU - Europa 7.051
AS - Asia 4.666
SA - Sud America 102
AF - Africa 40
Continente sconosciuto - Info sul continente non disponibili 38
OC - Oceania 29
Totale 27.415
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Nazione #
US - Stati Uniti d'America 15.401
CN - Cina 2.034
VN - Vietnam 1.808
DE - Germania 1.625
IT - Italia 1.607
UA - Ucraina 1.218
SE - Svezia 571
FI - Finlandia 448
GB - Regno Unito 426
SG - Singapore 416
IE - Irlanda 405
FR - Francia 297
BE - Belgio 163
RU - Federazione Russa 85
CA - Canada 72
IN - India 62
JP - Giappone 62
TR - Turchia 62
IR - Iran 61
BR - Brasile 51
EU - Europa 38
ES - Italia 32
ID - Indonesia 32
NL - Olanda 23
AR - Argentina 19
PK - Pakistan 19
MY - Malesia 18
PE - Perù 18
NZ - Nuova Zelanda 17
PT - Portogallo 17
DZ - Algeria 16
GR - Grecia 14
AU - Australia 12
KR - Corea 12
BG - Bulgaria 11
CZ - Repubblica Ceca 11
RO - Romania 11
AT - Austria 10
HU - Ungheria 10
HK - Hong Kong 9
PH - Filippine 9
RS - Serbia 9
TH - Thailandia 9
MA - Marocco 8
PL - Polonia 8
TW - Taiwan 8
CO - Colombia 7
DK - Danimarca 7
HR - Croazia 6
BA - Bosnia-Erzegovina 5
BY - Bielorussia 5
CR - Costa Rica 5
IQ - Iraq 5
LV - Lettonia 5
MD - Moldavia 5
MX - Messico 5
ZA - Sudafrica 5
CH - Svizzera 4
EC - Ecuador 4
IL - Israele 4
SA - Arabia Saudita 4
SK - Slovacchia (Repubblica Slovacca) 4
AZ - Azerbaigian 3
BD - Bangladesh 3
GE - Georgia 3
KG - Kirghizistan 3
LT - Lituania 3
PA - Panama 3
UZ - Uzbekistan 3
AL - Albania 2
CL - Cile 2
DO - Repubblica Dominicana 2
EG - Egitto 2
ET - Etiopia 2
IS - Islanda 2
JO - Giordania 2
KZ - Kazakistan 2
LA - Repubblica Popolare Democratica del Laos 2
LU - Lussemburgo 2
TJ - Tagikistan 2
TM - Turkmenistan 2
TN - Tunisia 2
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
VE - Venezuela 1
ZW - Zimbabwe 1
Totale 27.415
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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 736
Seattle 641
Cambridge 540
Nanjing 512
Dublin 385
Falkenstein 301
Singapore 271
Beijing 264
Lawrence 261
Princeton 261
Boardman 258
Helsinki 216
Nanchang 196
Teramo 177
Kunming 162
Des Moines 145
New York 133
Brussels 125
Hangzhou 95
Rome 86
Hefei 79
San Diego 72
Tianjin 64
Dormagen 62
Düsseldorf 62
San Mateo 61
Jinan 52
Guangzhou 51
Tokyo 51
Lanzhou 46
Shanghai 42
Norwalk 40
Munich 38
Changchun 37
Milan 37
Bari 36
Shenyang 36
Dallas 35
Pescara 33
Redwood City 32
Los Angeles 29
Zhengzhou 28
Changsha 26
London 25
Ottawa 24
Catania 23
Ningbo 23
Guardiagrele 22
Florence 19
Lappeenranta 19
Orange 19
Ghent 18
Lima 18
Fuzhou 17
Camerino 16
Chieti 15
Falls Church 15
Korschenbroich 15
Mountain View 15
Napoli 15
Segrate 15
Toronto 15
Bologna 14
Kocaeli 14
Montegaldella 14
Palermo 14
Serra 14
Wuxi 14
Bengaluru 13
Hebei 13
Jiaxing 13
Taizhou 13
Hanover 12
Kilburn 12
Sargodha 12
Turin 12
Wuhan 12
Bolzano 11
Parma 11
Pars 11
Pianella 11
Shenzhen 11
Stuttgart 11
Andover 10
Auburn Hills 10
Chengdu 10
Cork 10
Frankfurt am Main 10
Leawood 10
Montréal 10
Providence 10
Totale 18.938
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Nome #
Biotecnologia dei prodotti lievitati da forno 394
Lactic Acid Bacteria: Lactobacillus spp.: Lactobacillus plantarum 365
Adhesion properties of food-associated Lactobacillus plantarum strains on human intestinal epithelial cells and modulation of IL-8 release 323
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
NEW SIGNALING MOLECULES IN SOME GRAM-POSITIVE AND GRAM-NEGATIVE BACTERIA 207
Adhesion properties and surface hydrophobicity of Pichia manshurica strains isolated from organic wines 205
Changes in Polyphenolic Concentrations of Table Olives (cv. Itrana) Produced Under Different Irrigation Regimes During Spontaneous or Inoculated Fermentation 202
Lactobacillus plantarum 186
Growth and metabolites production by Penicillium brevicompactum in yoghurt 181
Influence of pig rennet on proteolysis, organic acids content and microbiota of Pecorino di Farindola, a traditional Italian ewe's raw milk cheese 180
Rapid differentiation and in situ detection of 16 sourdough Lactobacillus species by multiplex PCR 179
Diversity of food-borne Bacillus volatile compounds and influence on fungal growth 178
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
Chromosome arrangement, differentiation of growth kinetics and volatile molecule profiles in Kluyveromyces marxianus strains from Italian cheeses 172
Enterococcus populations in Pecorino Abruzzese cheese: biodiversity and safety aspects 172
Influence of Iodine Feeding on Microbiological and Physico-Chemical Characteristics and Biogenic Amines Content in a Raw Ewes' Milk Cheese 172
Uso del lievito naturale 171
Editorial: Application of protective cultures and bacteriocins for food biopreservation 170
Latent bioactive peptides in milk proteins: proteolytic activation and significance in dairy processing 169
PRODUCTION OF CRESCENZA CHEESE BY INCORPORATION OF BIFIDOBACTERIA 168
ANTIMOULD ACTIVITY OF SOURDOUGH LACTIC ACID BACTERIA: IDENTIFICATION OF A MIXTURE OF ORGANIC ACIDS PRODUCED BY LACTOBACILLUS SANFRANCISCO CB1 167
Influence of pig rennet on fatty acid composition, volatile molecule profile, texture and sensory properties of Pecorino di Farindola cheese 167
Lactobacillus ssp.: Lactobacillus plantarum 164
In Lactobacillus pentosus, the olive brine adaptation genes are required for biofilm formation 164
Bacterial composition, genotoxicity, and cytotoxicity of fecal samples from individuals consuming omnivorous or vegetarian diets 164
Microbiology and biochemistry of Gorgonzola cheese during ripening 163
Interactions between sourdough lactic acid bacteria and exogenous enzymes: effects on the microbial kinetics of acidification and dough textural properties 163
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 163
Genetic diversity of FLO1 and FLO5 genes in wine flocculent Saccharomyces cerevisiae strains 162
Batteri lattici e lieviti da frumento tenero e farine biologiche - Isolamento ed identificazione 161
Food-associated Lactobacillus plantarum and yeasts inhibit the genotoxic effect of 4-nitroquinoline-1-oxide 161
Lactobacillus rossii sp. nov., isolated from wheat sourdough 160
A taxonomic survey of lactic acid bacteria isolated from wheat (Triticum durum) kernels and non-conventional flours 159
Accelerated ripening of Pecorino Umbro cheese 157
Technology of sourdough fermentation and sourdough applications. 157
Added pentosans in breadmaking: fermentations of derived pentoses by sourdough lactic acid bacteria 156
Evidence for in vitro anti-genotoxicity of cheese non-starter lactobacilli 156
GLUCAN AND FRUCTAN PRODUCTION BY SOURDOUGH WEISSELLA CIBARIA AND LACTOBACILLUS PLANTARUM 156
Editorial: Microbial food safety along the dairy chain 156
Flocculation in Saccharomyces and non-Saccharomyces wine yeasts 154
In situ activity of a bacteriocin-producing Lactococcus lactis strain. Influence on the interactions between lactic acid bacteria during sourdough fermentation 154
Indigenous nucleases in milk 153
MALTOSE- FRUCTOSE CO-FERMENTATION BY LACTOBACILLUS BREVIS SUBSP. LINDNERI CB1 FRUCTOSE-NEGATIVE STRAIN 151
An investigation on the bacteriocinogenic potential of lactic acid bacteria associated with wheat (Triticum durum) kernels and non-conventional flours 151
The sourdough microflora. Cellular localization and characterization of proteolytic enzymes in lactic acid bacteria 151
THE SOURDOUGH MICROFLORA. Interactions between lactic acid bacteria and yeasts: metabolism of carbohydrates 149
Infant Gut Microbiota Colonization and Food Impact. Lausanne 149
Free D- and L- amino acid evolution during sourdough fermentation and baking 148
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 148
Interactions between yeasts and bacteria in the smear surface-ripened cheeses 147
PURIFICATION AND CHARACTERIZATION OF INTRACELLULAR AMINOPEPTIDASE FROM PSEUDOMONAS FLUORESCENS ATCC 948 147
Microbiological and physicochemical characterization of naturally fermented Italian table olives 145
Yeast microbiota associated with spontaneous sourdough fermentations in the production of traditional wheat sourdough breads of the Abruzzo region (Italy) 144
Combined effect of sourdough lactic acid bacteria and additives on bread firmness and staling 143
Indagine preliminare sulle caratteristiche microbiologiche e chimico-fisiche del Pecorino di Farindola 142
The sourdough microflora. Characterization of hetero- and homo-fermentative lactic acid bacteria, yeasts and their interactions on the basis of the volatile compounds produced 140
Combination of Multiplex PCR and PCR-Denaturing Gradient Gel Electrophoresis for monitoring common sourdough-associated Lactobacillus species 140
Microbiology and biochemistry of Fossa (pit) cheese 139
The sourdough microflora. Interactions between lactic acid bacteria and yeasts: metabolism of amino acids 137
INFLUENCE OF STARTER CULTURE AND ANIMAL RENNETS ON PECORINO DI FARINDOLA CHEESE 136
RAPD-PCR as a rapid approach for the evaluation of genotoxin-induced damage to bacterial DNA 136
Metabolic impact and potential exploitation of the stress reactions in lactobacilli 134
Raw milk traditional Italian ewe cheeses as a source of Lactobacillus casei strains with acid-bile resistance and antigenotoxic properties 134
Variations of internal pH in typical Italian sourdough yeasts during co-fermentation with lactobacilli 133
The use of multiplex PCR to detect and differentiate food- and beverage-associated microorganisms: A review 133
Modelling of the activity of selected starters during sourdough fermentation 132
The role of environmental factors and medium composition on bacteriocin-like inhibitory substances (BLIS) production by Enterococcus mundtii strains 130
“Application of a novel polyphasic approach to study the lactobacilli composition of sourdoughs from the Abruzzo region (central Italy)” 130
Lactic Acid Bacteria: Lactobacillus spp.: Lactobacillus plantarum. 129
Application of starter culture to table olive fermentation: an overview on the experimental studies. 127
PURIFICATION AND CHARACTERIZATION OF A CELL SURFACE-ASSOCIATED ESTERASE FROM LACTOBACILLUS FERMENTUM DT 41 126
Characterization of sourdough lactic acid bacteria based on genotypic and cell wall protein analyses 124
Identification of subdominant sourdough lactic acid bacteria and their evolution during laboratory-scale fermentations 124
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
Host-microbe dialogue: evaluation of food-associated Lactobacillus plantarum adhesion property to human intestinal epithelium 121
Lactobacillus pentosus and Saccharomyces cerevisiae dominate the Italian table olive fermentations 118
Microbiological and physicochemical characterization of naturally fermented Italian table olives 118
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 117
Formation of oligosaccharides and polysaccharides by Lactobacillus reuteri LTH5448 and Weissella cibaria 10M in sorghum sourdough 115
Acid and cold temperature stress responses in Lactobacillus sanfranciscensis 113
Esterase and lipase activities of Lactobacillus sanfranciscensis strains used in sourdough fermentation 111
Kluyveromyces marxianus dominates yeast populations in Pecorino di Farindola cheese 110
Description of lactic acid bacteria associated with wheat (Triticum durum) and non-conventional flours: focus on their bacteriocinogenic activity 110
Effect of grape indigenous Saccharomyces cerevisiae strains on Montepulciano d’Abruzzo red wine quality 109
Effects of probiotic Lactobacillus plantarum IMC 513 treatment in the genetic model of anorexia nervosa, the anx/anx mouse 108
Antifungal properties of Lactobacillus sanfrancisco 106
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
Cannabinoid receptor 1 epigenetic regulation and effect of probiotic treatment in anorexia nervosa 106
Lactobacillus sanfrancisco, a key sourdough lactic acid bacterium: physiology, genetic and biotechnology 104
Accelerated de-bittering of naturally fermented table olives by mixed lactic acid bacteria starter culture 104
Enzimi, esopolisaccaridi e batteriocine 103
Antibacterial activity of sourdough lactic acid bacteria: isolation of a bacteriocin-like inhibitory substance from Lactobacillus sanfrancisco C57 101
Effect of wheat bran sourdough with exopolysaccharide producing Lactobacillus plantarum (NR_104573.1)on quality of pan bread during shelf life 101
Interaction of food-associated Lactobacillus plantarum with human derived intestinal epithelial cells. 99
Totale 15.332
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Categoria #
all - tutte 118.458
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 118.458
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20204.107 0 0 0 0 421 866 882 733 312 426 169 298
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
2022/20234.459 584 205 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
2024/20251.376 90 194 419 474 199 0 0 0 0 0 0 0
Totale 27.829