IRIS
CORSETTI, Aldo
 Distribuzione geografica
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Continente #
NA - Nord America 19.868
AS - Asia 10.099
EU - Europa 9.201
SA - Sud America 1.205
Continente sconosciuto - Info sul continente non disponibili 516
AF - Africa 236
OC - Oceania 50
Totale 41.175
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Nazione #
US - Stati Uniti d'America 19.525
CN - Cina 3.078
SG - Singapore 2.840
IT - Italia 2.224
VN - Vietnam 2.109
DE - Germania 1.791
UA - Ucraina 1.239
HK - Hong Kong 866
BR - Brasile 839
SE - Svezia 733
RU - Federazione Russa 588
GB - Regno Unito 554
FI - Finlandia 535
FR - Francia 486
IE - Irlanda 430
IN - India 197
CA - Canada 179
BE - Belgio 169
AR - Argentina 133
BD - Bangladesh 130
TR - Turchia 128
JP - Giappone 99
IQ - Iraq 89
ID - Indonesia 85
NL - Olanda 75
MX - Messico 72
ES - Italia 69
PK - Pakistan 66
IR - Iran 65
ZA - Sudafrica 65
CO - Colombia 57
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 33
AT - Austria 30
DZ - Algeria 30
PE - Perù 29
PT - Portogallo 28
AU - Australia 26
TN - Tunisia 25
GR - Grecia 24
NZ - Nuova Zelanda 24
KR - Corea 22
JM - Giamaica 21
KE - Kenya 21
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
CR - Costa Rica 15
JO - Giordania 15
AE - Emirati Arabi Uniti 14
ET - Etiopia 13
EG - Egitto 12
LV - Lettonia 11
RS - Serbia 11
SK - Slovacchia (Repubblica Slovacca) 11
TW - Taiwan 11
DO - Repubblica Dominicana 10
HN - Honduras 10
KG - Kirghizistan 10
KZ - Kazakistan 10
MD - Moldavia 10
PS - Palestinian Territory 10
AL - Albania 9
DK - Danimarca 9
OM - Oman 8
BY - Bielorussia 7
HR - Croazia 7
LB - Libano 7
LT - Lituania 7
PA - Panama 7
AZ - Azerbaigian 6
BA - Bosnia-Erzegovina 6
BO - Bolivia 6
CH - Svizzera 6
QA - Qatar 6
SN - Senegal 6
UY - Uruguay 6
AM - Armenia 5
EE - Estonia 5
MU - Mauritius 5
PR - Porto Rico 5
BB - Barbados 4
GE - Georgia 4
NG - Nigeria 4
TJ - Tagikistan 4
TT - Trinidad e Tobago 4
CI - Costa d'Avorio 3
Totale 40.637
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Città #
Dong Ket 1.788
Fairfield 1.689
Chandler 1.675
Jacksonville 1.485
Singapore 1.314
Ashburn 1.298
Woodbridge 1.150
Houston 1.127
Ann Arbor 933
Hong Kong 855
Dearborn 842
Wilmington 763
San Jose 721
Seattle 647
Cambridge 540
Beijing 525
Council Bluffs 517
Nanjing 514
Dublin 399
The Dalles 369
Boardman 301
Falkenstein 301
Helsinki 274
Shanghai 268
Princeton 263
Lawrence 261
Moscow 245
Teramo 226
Nanchang 197
Rome 195
New York 184
Kunming 163
Des Moines 149
Omaha 148
Ho Chi Minh City 131
Brussels 126
Santa Clara 109
Munich 105
Hangzhou 103
Los Angeles 90
Tianjin 89
Hefei 84
Phoenix 77
Tokyo 77
San Diego 76
Dallas 73
Guangzhou 73
Chicago 67
Milan 67
Frankfurt am Main 64
Düsseldorf 63
Dormagen 62
San Mateo 62
Hanoi 61
São Paulo 60
Bologna 58
Jinan 53
Lanzhou 46
London 45
Norwalk 41
Toronto 40
Bari 39
Changchun 39
Pescara 39
Shenyang 38
Warsaw 36
Chieti 32
Redwood City 32
Zhengzhou 32
Brooklyn 31
Changsha 31
Rio de Janeiro 31
Ottawa 29
Amsterdam 27
Baghdad 27
Catania 27
Naples 27
Florence 26
Lima 25
Turku 25
Atlanta 24
Cape Town 24
Castelfranco Emilia 24
San Francisco 24
Ningbo 23
Palermo 23
Guardiagrele 22
Hillsboro 22
Lappeenranta 22
Turin 22
Mexico City 21
Vienna 21
Istanbul 20
Nairobi 20
Caracas 19
Ghent 19
Montreal 19
Mumbai 19
Orange 19
Padua 19
Totale 25.347
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Nome #
Lactic Acid Bacteria: Lactobacillus spp.: Lactobacillus plantarum 476
Biotecnologia dei prodotti lievitati da forno 435
Adhesion properties of food-associated Lactobacillus plantarum strains on human intestinal epithelial cells and modulation of IL-8 release 402
Aspetti microbiologici, chimico-fisici e contenuto di amine biogene in Pecorino di farindola prodotto con caglio suino, capretto e vitello 309
Changes in Polyphenolic Concentrations of Table Olives (cv. Itrana) Produced Under Different Irrigation Regimes During Spontaneous or Inoculated Fermentation 270
Adhesion properties and surface hydrophobicity of Pichia manshurica strains isolated from organic wines 264
Biodiversity of autolytic ability in flocculent Saccharomyces cerevisiae strains suitable for traditional sparkling wine fermentation 261
Characterization of specialized flocculent yeasts to improve sparkling wine fermentation 254
Influence of pig rennet on proteolysis, organic acids content and microbiota of Pecorino di Farindola, a traditional Italian ewe's raw milk cheese 244
Biopreservation effects in fermented foods 242
Growth and metabolites production by Penicillium brevicompactum in yoghurt 238
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 231
NEW SIGNALING MOLECULES IN SOME GRAM-POSITIVE AND GRAM-NEGATIVE BACTERIA 229
A taxonomic survey of lactic acid bacteria isolated from wheat (Triticum durum) kernels and non-conventional flours 226
Lactobacillus plantarum 224
Bacterial composition, genotoxicity, and cytotoxicity of fecal samples from individuals consuming omnivorous or vegetarian diets 222
Food-associated Lactobacillus plantarum and yeasts inhibit the genotoxic effect of 4-nitroquinoline-1-oxide 221
Rapid differentiation and in situ detection of 16 sourdough Lactobacillus species by multiplex PCR 220
Chromosome arrangement, differentiation of growth kinetics and volatile molecule profiles in Kluyveromyces marxianus strains from Italian cheeses 220
Diversity of food-borne Bacillus volatile compounds and influence on fungal growth 220
Influence of Iodine Feeding on Microbiological and Physico-Chemical Characteristics and Biogenic Amines Content in a Raw Ewes' Milk Cheese 219
Influence of pig rennet on fatty acid composition, volatile molecule profile, texture and sensory properties of Pecorino di Farindola cheese 217
Genetic diversity of FLO1 and FLO5 genes in wine flocculent Saccharomyces cerevisiae strains 214
ANTIMOULD ACTIVITY OF SOURDOUGH LACTIC ACID BACTERIA: IDENTIFICATION OF A MIXTURE OF ORGANIC ACIDS PRODUCED BY LACTOBACILLUS SANFRANCISCO CB1 211
Lactobacillus ssp.: Lactobacillus plantarum 207
Accelerated ripening of Pecorino Umbro cheese 207
Editorial: Application of protective cultures and bacteriocins for food biopreservation 206
Latent bioactive peptides in milk proteins: proteolytic activation and significance in dairy processing 204
Microbiology and biochemistry of Gorgonzola cheese during ripening 204
An investigation on the bacteriocinogenic potential of lactic acid bacteria associated with wheat (Triticum durum) kernels and non-conventional flours 204
Added pentosans in breadmaking: fermentations of derived pentoses by sourdough lactic acid bacteria 203
PRODUCTION OF CRESCENZA CHEESE BY INCORPORATION OF BIFIDOBACTERIA 203
Enterococcus populations in Pecorino Abruzzese cheese: biodiversity and safety aspects 203
Uso del lievito naturale 201
Flocculation in Saccharomyces and non-Saccharomyces wine yeasts 198
In Lactobacillus pentosus, the olive brine adaptation genes are required for biofilm formation 198
Interaction of food-associated Lactobacillus plantarum with human derived intestinal epithelial cells. 197
Editorial: Microbial food safety along the dairy chain 196
Batteri lattici e lieviti da frumento tenero e farine biologiche - Isolamento ed identificazione 195
Interactions between sourdough lactic acid bacteria and exogenous enzymes: effects on the microbial kinetics of acidification and dough textural properties 193
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 193
Indagine preliminare sulle caratteristiche microbiologiche e chimico-fisiche del Pecorino di Farindola 192
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 192
INFLUENCE OF STARTER CULTURE AND ANIMAL RENNETS ON PECORINO DI FARINDOLA CHEESE 191
PURIFICATION AND CHARACTERIZATION OF INTRACELLULAR AMINOPEPTIDASE FROM PSEUDOMONAS FLUORESCENS ATCC 948 190
Lactobacillus rossii sp. nov., isolated from wheat sourdough 190
Accelerated de-bittering of naturally fermented table olives by mixed lactic acid bacteria starter culture 190
Host-microbe dialogue: evaluation of food-associated Lactobacillus plantarum adhesion property to human intestinal epithelium 190
Microbiological and physicochemical characterization of naturally fermented Italian table olives 189
High content of biogenic amines in Pecorino cheeses 188
GLUCAN AND FRUCTAN PRODUCTION BY SOURDOUGH WEISSELLA CIBARIA AND LACTOBACILLUS PLANTARUM 187
Lactobacillus pentosus and Saccharomyces cerevisiae dominate the Italian table olive fermentations 187
Cannabinoid receptor 1 epigenetic regulation and effect of probiotic treatment in anorexia nervosa 185
Evidence for in vitro anti-genotoxicity of cheese non-starter lactobacilli 184
Application of starter culture to table olive fermentation: an overview on the experimental studies. 184
Yeast microbiota associated with spontaneous sourdough fermentations in the production of traditional wheat sourdough breads of the Abruzzo region (Italy) 183
Infant Gut Microbiota Colonization and Food Impact. Lausanne 183
Lactic Acid Bacteria: Lactobacillus spp.: Lactobacillus plantarum. 182
MALTOSE- FRUCTOSE CO-FERMENTATION BY LACTOBACILLUS BREVIS SUBSP. LINDNERI CB1 FRUCTOSE-NEGATIVE STRAIN 180
The sourdough microflora. Cellular localization and characterization of proteolytic enzymes in lactic acid bacteria 179
Technology of sourdough fermentation and sourdough applications. 178
Combination of Multiplex PCR and PCR-Denaturing Gradient Gel Electrophoresis for monitoring common sourdough-associated Lactobacillus species 177
Microbiological and physicochemical characterization of naturally fermented Italian table olives 176
Indigenous nucleases in milk 174
In situ activity of a bacteriocin-producing Lactococcus lactis strain. Influence on the interactions between lactic acid bacteria during sourdough fermentation 174
Microbiological and chemical profiles of naturally fermented table olives and brines from different Italian cultivars. 174
Variations of internal pH in typical Italian sourdough yeasts during co-fermentation with lactobacilli 173
Fermentazioni più rapide con le colture starter 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 172
THE SOURDOUGH MICROFLORA. Interactions between lactic acid bacteria and yeasts: metabolism of carbohydrates 172
Microbiology and biochemistry of Fossa (pit) cheese 171
Combined effect of sourdough lactic acid bacteria and additives on bread firmness and staling 171
Free D- and L- amino acid evolution during sourdough fermentation and baking 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
Lactiplantibacillus plantarum associated to fermented foods: in vitro evidences for its beneficial role in ameliorating intestinal inflammation 170
RAPD-PCR as a rapid approach for the evaluation of genotoxin-induced damage to bacterial DNA 169
PURIFICATION AND CHARACTERIZATION OF A CELL SURFACE-ASSOCIATED ESTERASE FROM LACTOBACILLUS FERMENTUM DT 41 167
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 167
Lactobacillus pentosus dominates spontaneous fermentation of Italian table olives. 167
Modelling of the activity of selected starters during sourdough fermentation 166
Determination of bile salt hydrolase activity as a potential biomarker for putative probiotic Lactobacillus plantarum strains 166
The sourdough microflora. Interactions between lactic acid bacteria and yeasts: metabolism of amino acids 166
“Application of a novel polyphasic approach to study the lactobacilli composition of sourdoughs from the Abruzzo region (central Italy)” 165
Biodiversità Funzionale Di Lactobacillus plantarum: Caratterizzazione Probiotica Interspecifica. 165
Effect of grape indigenous Saccharomyces cerevisiae strains on Montepulciano d’Abruzzo red wine quality 164
Acid and cold temperature stress responses in Lactobacillus sanfranciscensis 163
Effect of wheat bran sourdough with exopolysaccharide producing Lactobacillus plantarum (NR_104573.1)on quality of pan bread during shelf life 163
Effects of probiotic Lactobacillus plantarum IMC 513 treatment in the genetic model of anorexia nervosa, the anx/anx mouse 163
Immunomodulation of J774A.1 Murine Macrophages by Lactiplantibacillus plantarum Strains Isolated From the Human Gastrointestinal Tract and Fermented Foods 162
Antigenotoxic properties of autochthonous lactic acid bacteria and yeasts isolated from raw milk and traditional Italian ewe cheeses 161
Immunomodulation of murine macrophages J774.1 by Lactobacillus plantarum strains isolated from the human gastrointestinal tract and fermented foods 161
Beneficial bile acid metabolism from Lactobacillus plantarum of food origin 161
Metabolic impact and potential exploitation of the stress reactions in lactobacilli 159
Description of lactic acid bacteria associated with wheat (Triticum durum) and non-conventional flours: focus on their bacteriocinogenic activity 159
Biogenic amines in Italian Pecorino cheese 159
The use of multiplex PCR to detect and differentiate food- and beverage-associated microorganisms: A review 158
Kluyveromyces marxianus dominates yeast populations in Pecorino di Farindola cheese 157
Raw milk traditional Italian ewe cheeses as a source of Lactobacillus casei strains with acid-bile resistance and antigenotoxic properties 156
Antibacterial activity of sourdough lactic acid bacteria: isolation of a bacteriocin-like inhibitory substance from Lactobacillus sanfrancisco C57 154
Totale 19.892
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Categoria #
all - tutte 197.240
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 197.240
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.856 0 0 0 246 252 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
2026/20272.284 954 289 955 86 0 0 0 0 0 0 0 0
Totale 41.175