IRIS
CORSETTI, Aldo
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
NA - Nord America 16.648
AS - Asia 8.215
EU - Europa 8.206
SA - Sud America 859
AF - Africa 129
Continente sconosciuto - Info sul continente non disponibili 39
OC - Oceania 38
Totale 34.134
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 16.453
CN - Cina 2.784
VN - Vietnam 2.058
SG - Singapore 1.970
IT - Italia 1.833
DE - Germania 1.735
UA - Ucraina 1.225
HK - Hong Kong 730
BR - Brasile 658
SE - Svezia 582
RU - Federazione Russa 577
GB - Regno Unito 487
FI - Finlandia 479
IE - Irlanda 415
FR - Francia 390
BE - Belgio 168
CA - Canada 117
IN - India 108
TR - Turchia 84
AR - Argentina 81
JP - Giappone 74
IR - Iran 65
ID - Indonesia 60
BD - Bangladesh 53
NL - Olanda 50
ES - Italia 47
ZA - Sudafrica 44
MX - Messico 40
EU - Europa 38
IQ - Iraq 37
PL - Polonia 30
PK - Pakistan 29
CO - Colombia 27
AT - Austria 25
PE - Perù 25
NZ - Nuova Zelanda 23
EC - Ecuador 22
DZ - Algeria 21
MY - Malesia 21
MA - Marocco 19
PT - Portogallo 19
VE - Venezuela 19
SA - Arabia Saudita 17
AU - Australia 15
BG - Bulgaria 15
CZ - Repubblica Ceca 15
GR - Grecia 15
PH - Filippine 15
KR - Corea 13
PY - Paraguay 12
RO - Romania 12
HU - Ungheria 11
IL - Israele 11
DK - Danimarca 9
KE - Kenya 9
RS - Serbia 9
TH - Thailandia 9
TW - Taiwan 9
JM - Giamaica 8
UZ - Uzbekistan 8
AL - Albania 7
CL - Cile 7
HR - Croazia 7
JO - Giordania 7
TN - Tunisia 7
BA - Bosnia-Erzegovina 6
BY - Bielorussia 6
EG - Egitto 6
HN - Honduras 6
LT - Lituania 6
LV - Lettonia 6
MD - Moldavia 6
NP - Nepal 6
OM - Oman 6
CH - Svizzera 5
CR - Costa Rica 5
DO - Repubblica Dominicana 5
ET - Etiopia 5
KZ - Kazakistan 5
PA - Panama 5
PS - Palestinian Territory 5
BO - Bolivia 4
KG - Kirghizistan 4
SK - Slovacchia (Repubblica Slovacca) 4
SN - Senegal 4
TJ - Tagikistan 4
AZ - Azerbaigian 3
BB - Barbados 3
GE - Georgia 3
LB - Libano 3
UY - Uruguay 3
AE - Emirati Arabi Uniti 2
IS - Islanda 2
LA - Repubblica Popolare Democratica del Laos 2
LU - Lussemburgo 2
TM - Turkmenistan 2
TT - Trinidad e Tobago 2
AM - Armenia 1
AO - Angola 1
BF - Burkina Faso 1
Totale 34.108
Salva come PNG Salva come JPEG
Città #
Dong Ket 1.788
Fairfield 1.689
Chandler 1.675
Jacksonville 1.479
Woodbridge 1.150
Houston 1.121
Ann Arbor 933
Dearborn 842
Ashburn 830
Wilmington 762
Hong Kong 721
Seattle 646
Singapore 631
Cambridge 540
Nanjing 514
Beijing 471
Dublin 393
The Dalles 368
Falkenstein 301
Shanghai 262
Lawrence 261
Princeton 261
Boardman 259
Moscow 244
Helsinki 220
Teramo 205
Nanchang 196
Kunming 163
Rome 154
New York 153
Des Moines 146
Brussels 126
Ho Chi Minh City 110
Munich 105
Hangzhou 102
Hefei 84
Tianjin 84
San Diego 72
Guangzhou 66
Dormagen 62
Düsseldorf 62
San Mateo 61
Los Angeles 59
Tokyo 57
São Paulo 53
Jinan 52
Hanoi 48
Dallas 46
Lanzhou 46
Milan 46
Norwalk 40
Changchun 39
Bari 38
London 36
Shenyang 36
Pescara 35
Redwood City 32
Changsha 31
Toronto 31
Zhengzhou 29
Brooklyn 27
Chieti 27
Ottawa 26
Santa Clara 26
Frankfurt am Main 25
Turku 25
Catania 23
Chicago 23
Lima 23
Ningbo 23
Cape Town 22
Guardiagrele 22
Rio de Janeiro 22
Florence 21
Lappeenranta 20
Bologna 19
Ghent 19
Orange 19
Warsaw 18
Fuzhou 17
San Francisco 17
Vienna 17
Camerino 16
Palermo 16
Bolzano 15
Council Bluffs 15
Falls Church 15
Haiphong 15
Jiaxing 15
Korschenbroich 15
Mountain View 15
Napoli 15
Segrate 15
Serra 15
Turin 15
Wuxi 15
Belo Horizonte 14
Bengaluru 14
Kocaeli 14
Montegaldella 14
Totale 21.815
Salva come PNG Salva come JPEG
Nome #
Lactic Acid Bacteria: Lactobacillus spp.: Lactobacillus plantarum 445
Biotecnologia dei prodotti lievitati da forno 410
Adhesion properties of food-associated Lactobacillus plantarum strains on human intestinal epithelial cells and modulation of IL-8 release 362
Aspetti microbiologici, chimico-fisici e contenuto di amine biogene in Pecorino di farindola prodotto con caglio suino, capretto e vitello 280
Adhesion properties and surface hydrophobicity of Pichia manshurica strains isolated from organic wines 247
Biodiversity of autolytic ability in flocculent Saccharomyces cerevisiae strains suitable for traditional sparkling wine fermentation 246
Characterization of specialized flocculent yeasts to improve sparkling wine fermentation 242
Changes in Polyphenolic Concentrations of Table Olives (cv. Itrana) Produced Under Different Irrigation Regimes During Spontaneous or Inoculated Fermentation 241
Biopreservation effects in fermented foods 232
NEW SIGNALING MOLECULES IN SOME GRAM-POSITIVE AND GRAM-NEGATIVE BACTERIA 223
Influence of pig rennet on proteolysis, organic acids content and microbiota of Pecorino di Farindola, a traditional Italian ewe's raw milk cheese 209
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 206
Influence of Iodine Feeding on Microbiological and Physico-Chemical Characteristics and Biogenic Amines Content in a Raw Ewes' Milk Cheese 206
Lactobacillus plantarum 205
Chromosome arrangement, differentiation of growth kinetics and volatile molecule profiles in Kluyveromyces marxianus strains from Italian cheeses 203
Growth and metabolites production by Penicillium brevicompactum in yoghurt 201
A taxonomic survey of lactic acid bacteria isolated from wheat (Triticum durum) kernels and non-conventional flours 201
Diversity of food-borne Bacillus volatile compounds and influence on fungal growth 201
Bacterial composition, genotoxicity, and cytotoxicity of fecal samples from individuals consuming omnivorous or vegetarian diets 199
Lactobacillus ssp.: Lactobacillus plantarum 197
Influence of pig rennet on fatty acid composition, volatile molecule profile, texture and sensory properties of Pecorino di Farindola cheese 196
Food-associated Lactobacillus plantarum and yeasts inhibit the genotoxic effect of 4-nitroquinoline-1-oxide 196
Rapid differentiation and in situ detection of 16 sourdough Lactobacillus species by multiplex PCR 194
Genetic diversity of FLO1 and FLO5 genes in wine flocculent Saccharomyces cerevisiae strains 193
Editorial: Application of protective cultures and bacteriocins for food biopreservation 193
ANTIMOULD ACTIVITY OF SOURDOUGH LACTIC ACID BACTERIA: IDENTIFICATION OF A MIXTURE OF ORGANIC ACIDS PRODUCED BY LACTOBACILLUS SANFRANCISCO CB1 191
Accelerated ripening of Pecorino Umbro cheese 190
Enterococcus populations in Pecorino Abruzzese cheese: biodiversity and safety aspects 187
Uso del lievito naturale 186
An investigation on the bacteriocinogenic potential of lactic acid bacteria associated with wheat (Triticum durum) kernels and non-conventional flours 186
Added pentosans in breadmaking: fermentations of derived pentoses by sourdough lactic acid bacteria 184
Latent bioactive peptides in milk proteins: proteolytic activation and significance in dairy processing 183
In Lactobacillus pentosus, the olive brine adaptation genes are required for biofilm formation 183
PRODUCTION OF CRESCENZA CHEESE BY INCORPORATION OF BIFIDOBACTERIA 182
Editorial: Microbial food safety along the dairy chain 182
Flocculation in Saccharomyces and non-Saccharomyces wine yeasts 180
Microbiology and biochemistry of Gorgonzola cheese during ripening 180
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 179
Interactions between sourdough lactic acid bacteria and exogenous enzymes: effects on the microbial kinetics of acidification and dough textural properties 175
Indagine preliminare sulle caratteristiche microbiologiche e chimico-fisiche del Pecorino di Farindola 175
Batteri lattici e lieviti da frumento tenero e farine biologiche - Isolamento ed identificazione 174
GLUCAN AND FRUCTAN PRODUCTION BY SOURDOUGH WEISSELLA CIBARIA AND LACTOBACILLUS PLANTARUM 172
Lactobacillus rossii sp. nov., isolated from wheat sourdough 171
Technology of sourdough fermentation and sourdough applications. 171
Infant Gut Microbiota Colonization and Food Impact. Lausanne 171
Evidence for in vitro anti-genotoxicity of cheese non-starter lactobacilli 169
Microbiological and physicochemical characterization of naturally fermented Italian table olives 169
Yeast microbiota associated with spontaneous sourdough fermentations in the production of traditional wheat sourdough breads of the Abruzzo region (Italy) 166
Interaction of food-associated Lactobacillus plantarum with human derived intestinal epithelial cells. 166
Indigenous nucleases in milk 165
The sourdough microflora. Cellular localization and characterization of proteolytic enzymes in lactic acid bacteria 165
MALTOSE- FRUCTOSE CO-FERMENTATION BY LACTOBACILLUS BREVIS SUBSP. LINDNERI CB1 FRUCTOSE-NEGATIVE STRAIN 164
INFLUENCE OF STARTER CULTURE AND ANIMAL RENNETS ON PECORINO DI FARINDOLA CHEESE 164
Lactic Acid Bacteria: Lactobacillus spp.: Lactobacillus plantarum. 164
In situ activity of a bacteriocin-producing Lactococcus lactis strain. Influence on the interactions between lactic acid bacteria during sourdough fermentation 163
Free D- and L- amino acid evolution during sourdough fermentation and baking 163
PURIFICATION AND CHARACTERIZATION OF INTRACELLULAR AMINOPEPTIDASE FROM PSEUDOMONAS FLUORESCENS ATCC 948 162
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 162
Application of starter culture to table olive fermentation: an overview on the experimental studies. 162
Interactions between yeasts and bacteria in the smear surface-ripened cheeses 161
THE SOURDOUGH MICROFLORA. Interactions between lactic acid bacteria and yeasts: metabolism of carbohydrates 161
Combined effect of sourdough lactic acid bacteria and additives on bread firmness and staling 161
Variations of internal pH in typical Italian sourdough yeasts during co-fermentation with lactobacilli 158
The sourdough microflora. Characterization of hetero- and homo-fermentative lactic acid bacteria, yeasts and their interactions on the basis of the volatile compounds produced 156
High content of biogenic amines in Pecorino cheeses 156
Host-microbe dialogue: evaluation of food-associated Lactobacillus plantarum adhesion property to human intestinal epithelium 156
RAPD-PCR as a rapid approach for the evaluation of genotoxin-induced damage to bacterial DNA 155
Microbiology and biochemistry of Fossa (pit) cheese 154
Combination of Multiplex PCR and PCR-Denaturing Gradient Gel Electrophoresis for monitoring common sourdough-associated Lactobacillus species 154
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 154
Fermentazioni più rapide con le colture starter 153
Accelerated de-bittering of naturally fermented table olives by mixed lactic acid bacteria starter culture 152
Lactobacillus pentosus and Saccharomyces cerevisiae dominate the Italian table olive fermentations 152
The sourdough microflora. Interactions between lactic acid bacteria and yeasts: metabolism of amino acids 152
Modelling of the activity of selected starters during sourdough fermentation 151
Microbiological and chemical profiles of naturally fermented table olives and brines from different Italian cultivars. 150
Effect of wheat bran sourdough with exopolysaccharide producing Lactobacillus plantarum (NR_104573.1)on quality of pan bread during shelf life 150
Lactobacillus pentosus dominates spontaneous fermentation of Italian table olives. 148
Microbiological and physicochemical characterization of naturally fermented Italian table olives 148
Cannabinoid receptor 1 epigenetic regulation and effect of probiotic treatment in anorexia nervosa 148
Metabolic impact and potential exploitation of the stress reactions in lactobacilli 147
Raw milk traditional Italian ewe cheeses as a source of Lactobacillus casei strains with acid-bile resistance and antigenotoxic properties 147
“Application of a novel polyphasic approach to study the lactobacilli composition of sourdoughs from the Abruzzo region (central Italy)” 146
The use of multiplex PCR to detect and differentiate food- and beverage-associated microorganisms: A review 146
PURIFICATION AND CHARACTERIZATION OF A CELL SURFACE-ASSOCIATED ESTERASE FROM LACTOBACILLUS FERMENTUM DT 41 143
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 143
Effects of probiotic Lactobacillus plantarum IMC 513 treatment in the genetic model of anorexia nervosa, the anx/anx mouse 143
Acid and cold temperature stress responses in Lactobacillus sanfranciscensis 140
The role of environmental factors and medium composition on bacteriocin-like inhibitory substances (BLIS) production by Enterococcus mundtii strains 140
Identification of subdominant sourdough lactic acid bacteria and their evolution during laboratory-scale fermentations 140
Immunomodulation of J774A.1 Murine Macrophages by Lactiplantibacillus plantarum Strains Isolated From the Human Gastrointestinal Tract and Fermented Foods 137
Antibacterial activity of sourdough lactic acid bacteria: isolation of a bacteriocin-like inhibitory substance from Lactobacillus sanfrancisco C57 136
Characterization of sourdough lactic acid bacteria based on genotypic and cell wall protein analyses 136
Antigenotoxic properties of autochthonous lactic acid bacteria and yeasts isolated from raw milk and traditional Italian ewe cheeses 136
Biodiversità Funzionale Di Lactobacillus plantarum: Caratterizzazione Probiotica Interspecifica. 136
Antifungal properties of Lactobacillus sanfrancisco 134
Kluyveromyces marxianus dominates yeast populations in Pecorino di Farindola cheese 133
Esterase and lipase activities of Lactobacillus sanfranciscensis strains used in sourdough fermentation 130
Description of lactic acid bacteria associated with wheat (Triticum durum) and non-conventional flours: focus on their bacteriocinogenic activity 130
Formation of oligosaccharides and polysaccharides by Lactobacillus reuteri LTH5448 and Weissella cibaria 10M in sorghum sourdough 129
Totale 17.836
Salva come PNG Salva come JPEG
Categoria #
all - tutte 167.906
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 167.906
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20214.034 0 0 0 0 0 337 302 370 515 136 484 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
2024/20255.293 90 194 419 474 285 655 163 399 352 439 322 1.501
2025/20262.834 660 256 376 851 635 56 0 0 0 0 0 0
Totale 34.580