IRIS
CORSETTI, Aldo
 Distribuzione geografica
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Continente #
NA - Nord America 17.655
AS - Asia 9.952
EU - Europa 8.692
SA - Sud America 1.172
AF - Africa 232
OC - Oceania 45
Continente sconosciuto - Info sul continente non disponibili 39
Totale 37.787
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Nazione #
US - Stati Uniti d'America 17.389
CN - Cina 3.031
SG - Singapore 2.799
VN - Vietnam 2.104
IT - Italia 1.940
DE - Germania 1.787
UA - Ucraina 1.238
HK - Hong Kong 852
BR - Brasile 823
RU - Federazione Russa 588
SE - Svezia 584
FI - Finlandia 535
GB - Regno Unito 532
FR - Francia 476
IE - Irlanda 430
IN - India 193
BE - Belgio 169
CA - Canada 138
TR - Turchia 124
AR - Argentina 122
BD - Bangladesh 119
JP - Giappone 96
IQ - Iraq 89
ID - Indonesia 84
NL - Olanda 69
MX - Messico 68
IR - Iran 65
ZA - Sudafrica 65
ES - Italia 63
PK - Pakistan 61
CO - Colombia 53
PL - Polonia 46
VE - Venezuela 45
SA - Arabia Saudita 41
PH - Filippine 40
MA - Marocco 39
MY - Malesia 39
EC - Ecuador 38
EU - Europa 38
CL - Cile 32
AT - Austria 30
PE - Perù 29
DZ - Algeria 28
PT - Portogallo 26
TN - Tunisia 25
NZ - Nuova Zelanda 24
AU - Australia 21
KR - Corea 21
GR - Grecia 20
KE - Kenya 20
UZ - Uzbekistan 20
BG - Bulgaria 17
PY - Paraguay 17
CZ - Repubblica Ceca 16
HU - Ungheria 16
IL - Israele 16
NP - Nepal 16
RO - Romania 16
JO - Giordania 15
TH - Thailandia 15
AE - Emirati Arabi Uniti 14
ET - Etiopia 13
EG - Egitto 12
JM - Giamaica 11
LV - Lettonia 11
RS - Serbia 11
TW - Taiwan 11
CR - Costa Rica 10
KG - Kirghizistan 10
KZ - Kazakistan 10
MD - Moldavia 10
PS - Palestinian Territory 10
DK - Danimarca 9
DO - Repubblica Dominicana 9
AL - Albania 8
HN - Honduras 8
OM - Oman 8
BY - Bielorussia 7
HR - Croazia 7
LB - Libano 7
LT - Lituania 7
AZ - Azerbaigian 6
BA - Bosnia-Erzegovina 6
BO - Bolivia 6
CH - Svizzera 6
PA - Panama 6
QA - Qatar 6
SN - Senegal 6
MU - Mauritius 5
UY - Uruguay 5
GE - Georgia 4
SK - Slovacchia (Repubblica Slovacca) 4
TJ - Tagikistan 4
AM - Armenia 3
BB - Barbados 3
CI - Costa d'Avorio 3
NG - Nigeria 3
BH - Bahrain 2
CY - Cipro 2
IS - Islanda 2
Totale 37.737
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Città #
Dong Ket 1.788
Fairfield 1.689
Chandler 1.675
Jacksonville 1.481
Singapore 1.303
Ashburn 1.150
Woodbridge 1.150
Houston 1.123
Ann Arbor 933
Dearborn 842
Hong Kong 841
Wilmington 762
Seattle 646
Cambridge 540
Beijing 514
Nanjing 514
Dublin 399
The Dalles 368
San Jose 321
Falkenstein 301
Helsinki 274
Shanghai 266
Lawrence 261
Princeton 261
Boardman 260
Moscow 245
Teramo 222
Nanchang 197
Kunming 163
Rome 163
New York 155
Des Moines 149
Ho Chi Minh City 129
Brussels 126
Munich 105
Hangzhou 102
Tianjin 89
Hefei 84
Los Angeles 77
Tokyo 77
San Diego 75
Guangzhou 72
Düsseldorf 63
Dormagen 62
Frankfurt am Main 62
San Mateo 61
Hanoi 60
São Paulo 58
Council Bluffs 55
Jinan 52
Santa Clara 52
Milan 51
Dallas 47
Lanzhou 46
Chicago 44
London 41
Norwalk 40
Changchun 39
Bari 38
Shenyang 38
Toronto 37
Pescara 35
Warsaw 33
Chieti 32
Redwood City 32
Changsha 31
Zhengzhou 31
Rio de Janeiro 29
Brooklyn 28
Ottawa 28
Amsterdam 27
Baghdad 27
Lima 25
Turku 25
Cape Town 24
Catania 24
Florence 24
Bologna 23
Ningbo 23
Guardiagrele 22
Hillsboro 22
Lappeenranta 22
Vienna 21
Istanbul 20
Mexico City 20
Nairobi 20
Caracas 19
Ghent 19
Orange 19
Palermo 19
Belo Horizonte 18
Fuzhou 18
San Francisco 18
Jakarta 17
Johannesburg 17
Mumbai 17
Naples 17
Padua 17
Tashkent 17
Camerino 16
Totale 23.734
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Nome #
Lactic Acid Bacteria: Lactobacillus spp.: Lactobacillus plantarum 468
Biotecnologia dei prodotti lievitati da forno 418
Adhesion properties of food-associated Lactobacillus plantarum strains on human intestinal epithelial cells and modulation of IL-8 release 379
Aspetti microbiologici, chimico-fisici e contenuto di amine biogene in Pecorino di farindola prodotto con caglio suino, capretto e vitello 297
Adhesion properties and surface hydrophobicity of Pichia manshurica strains isolated from organic wines 258
Changes in Polyphenolic Concentrations of Table Olives (cv. Itrana) Produced Under Different Irrigation Regimes During Spontaneous or Inoculated Fermentation 253
Biodiversity of autolytic ability in flocculent Saccharomyces cerevisiae strains suitable for traditional sparkling wine fermentation 251
Characterization of specialized flocculent yeasts to improve sparkling wine fermentation 248
Biopreservation effects in fermented foods 238
Influence of pig rennet on proteolysis, organic acids content and microbiota of Pecorino di Farindola, a traditional Italian ewe's raw milk cheese 227
NEW SIGNALING MOLECULES IN SOME GRAM-POSITIVE AND GRAM-NEGATIVE BACTERIA 227
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 222
Growth and metabolites production by Penicillium brevicompactum in yoghurt 222
A taxonomic survey of lactic acid bacteria isolated from wheat (Triticum durum) kernels and non-conventional flours 221
Lactobacillus plantarum 218
Bacterial composition, genotoxicity, and cytotoxicity of fecal samples from individuals consuming omnivorous or vegetarian diets 218
Influence of Iodine Feeding on Microbiological and Physico-Chemical Characteristics and Biogenic Amines Content in a Raw Ewes' Milk Cheese 215
Chromosome arrangement, differentiation of growth kinetics and volatile molecule profiles in Kluyveromyces marxianus strains from Italian cheeses 213
Diversity of food-borne Bacillus volatile compounds and influence on fungal growth 211
Food-associated Lactobacillus plantarum and yeasts inhibit the genotoxic effect of 4-nitroquinoline-1-oxide 210
Influence of pig rennet on fatty acid composition, volatile molecule profile, texture and sensory properties of Pecorino di Farindola cheese 205
Rapid differentiation and in situ detection of 16 sourdough Lactobacillus species by multiplex PCR 204
Genetic diversity of FLO1 and FLO5 genes in wine flocculent Saccharomyces cerevisiae strains 204
Editorial: Application of protective cultures and bacteriocins for food biopreservation 204
Accelerated ripening of Pecorino Umbro cheese 202
Lactobacillus ssp.: Lactobacillus plantarum 201
Enterococcus populations in Pecorino Abruzzese cheese: biodiversity and safety aspects 199
Latent bioactive peptides in milk proteins: proteolytic activation and significance in dairy processing 197
Uso del lievito naturale 197
ANTIMOULD ACTIVITY OF SOURDOUGH LACTIC ACID BACTERIA: IDENTIFICATION OF A MIXTURE OF ORGANIC ACIDS PRODUCED BY LACTOBACILLUS SANFRANCISCO CB1 197
An investigation on the bacteriocinogenic potential of lactic acid bacteria associated with wheat (Triticum durum) kernels and non-conventional flours 194
Flocculation in Saccharomyces and non-Saccharomyces wine yeasts 193
Microbiology and biochemistry of Gorgonzola cheese during ripening 193
In Lactobacillus pentosus, the olive brine adaptation genes are required for biofilm formation 193
Editorial: Microbial food safety along the dairy chain 192
Added pentosans in breadmaking: fermentations of derived pentoses by sourdough lactic acid bacteria 191
Batteri lattici e lieviti da frumento tenero e farine biologiche - Isolamento ed identificazione 190
Interaction of food-associated Lactobacillus plantarum with human derived intestinal epithelial cells. 189
PRODUCTION OF CRESCENZA CHEESE BY INCORPORATION OF BIFIDOBACTERIA 188
Indagine preliminare sulle caratteristiche microbiologiche e chimico-fisiche del Pecorino di Farindola 186
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 185
Microbiological and physicochemical characterization of naturally fermented Italian table olives 183
GLUCAN AND FRUCTAN PRODUCTION BY SOURDOUGH WEISSELLA CIBARIA AND LACTOBACILLUS PLANTARUM 182
Interactions between sourdough lactic acid bacteria and exogenous enzymes: effects on the microbial kinetics of acidification and dough textural properties 182
INFLUENCE OF STARTER CULTURE AND ANIMAL RENNETS ON PECORINO DI FARINDOLA CHEESE 182
Infant Gut Microbiota Colonization and Food Impact. Lausanne 182
Evidence for in vitro anti-genotoxicity of cheese non-starter lactobacilli 180
Cannabinoid receptor 1 epigenetic regulation and effect of probiotic treatment in anorexia nervosa 179
PURIFICATION AND CHARACTERIZATION OF INTRACELLULAR AMINOPEPTIDASE FROM PSEUDOMONAS FLUORESCENS ATCC 948 177
Lactobacillus rossii sp. nov., isolated from wheat sourdough 177
The sourdough microflora. Cellular localization and characterization of proteolytic enzymes in lactic acid bacteria 176
Lactic Acid Bacteria: Lactobacillus spp.: Lactobacillus plantarum. 176
Yeast microbiota associated with spontaneous sourdough fermentations in the production of traditional wheat sourdough breads of the Abruzzo region (Italy) 176
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 176
Technology of sourdough fermentation and sourdough applications. 175
Host-microbe dialogue: evaluation of food-associated Lactobacillus plantarum adhesion property to human intestinal epithelium 174
MALTOSE- FRUCTOSE CO-FERMENTATION BY LACTOBACILLUS BREVIS SUBSP. LINDNERI CB1 FRUCTOSE-NEGATIVE STRAIN 173
Lactobacillus pentosus and Saccharomyces cerevisiae dominate the Italian table olive fermentations 173
High content of biogenic amines in Pecorino cheeses 173
Application of starter culture to table olive fermentation: an overview on the experimental studies. 173
Indigenous nucleases in milk 171
Interactions between yeasts and bacteria in the smear surface-ripened cheeses 169
Free D- and L- amino acid evolution during sourdough fermentation and baking 169
Microbiological and physicochemical characterization of naturally fermented Italian table olives 169
The sourdough microflora. Characterization of hetero- and homo-fermentative lactic acid bacteria, yeasts and their interactions on the basis of the volatile compounds produced 168
THE SOURDOUGH MICROFLORA. Interactions between lactic acid bacteria and yeasts: metabolism of carbohydrates 168
In situ activity of a bacteriocin-producing Lactococcus lactis strain. Influence on the interactions between lactic acid bacteria during sourdough fermentation 168
Combined effect of sourdough lactic acid bacteria and additives on bread firmness and staling 168
Microbiology and biochemistry of Fossa (pit) cheese 167
Accelerated de-bittering of naturally fermented table olives by mixed lactic acid bacteria starter culture 167
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 167
Variations of internal pH in typical Italian sourdough yeasts during co-fermentation with lactobacilli 166
Microbiological and chemical profiles of naturally fermented table olives and brines from different Italian cultivars. 166
Fermentazioni più rapide con le colture starter 165
RAPD-PCR as a rapid approach for the evaluation of genotoxin-induced damage to bacterial DNA 164
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 162
Modelling of the activity of selected starters during sourdough fermentation 162
Combination of Multiplex PCR and PCR-Denaturing Gradient Gel Electrophoresis for monitoring common sourdough-associated Lactobacillus species 162
Lactobacillus pentosus dominates spontaneous fermentation of Italian table olives. 161
The sourdough microflora. Interactions between lactic acid bacteria and yeasts: metabolism of amino acids 161
“Application of a novel polyphasic approach to study the lactobacilli composition of sourdoughs from the Abruzzo region (central Italy)” 158
PURIFICATION AND CHARACTERIZATION OF A CELL SURFACE-ASSOCIATED ESTERASE FROM LACTOBACILLUS FERMENTUM DT 41 156
Effect of wheat bran sourdough with exopolysaccharide producing Lactobacillus plantarum (NR_104573.1)on quality of pan bread during shelf life 156
Metabolic impact and potential exploitation of the stress reactions in lactobacilli 154
Acid and cold temperature stress responses in Lactobacillus sanfranciscensis 154
The use of multiplex PCR to detect and differentiate food- and beverage-associated microorganisms: A review 154
Raw milk traditional Italian ewe cheeses as a source of Lactobacillus casei strains with acid-bile resistance and antigenotoxic properties 152
Biodiversità Funzionale Di Lactobacillus plantarum: Caratterizzazione Probiotica Interspecifica. 152
Description of lactic acid bacteria associated with wheat (Triticum durum) and non-conventional flours: focus on their bacteriocinogenic activity 151
Antigenotoxic properties of autochthonous lactic acid bacteria and yeasts isolated from raw milk and traditional Italian ewe cheeses 151
Effects of probiotic Lactobacillus plantarum IMC 513 treatment in the genetic model of anorexia nervosa, the anx/anx mouse 150
Antibacterial activity of sourdough lactic acid bacteria: isolation of a bacteriocin-like inhibitory substance from Lactobacillus sanfrancisco C57 149
The role of environmental factors and medium composition on bacteriocin-like inhibitory substances (BLIS) production by Enterococcus mundtii strains 149
Immunomodulation of J774A.1 Murine Macrophages by Lactiplantibacillus plantarum Strains Isolated From the Human Gastrointestinal Tract and Fermented Foods 149
Dominant Saccharomyces cerevisiae strains characterize Montepulciano d’Abruzzo red wine Saccharomyces cerevisiae 146
Kluyveromyces marxianus dominates yeast populations in Pecorino di Farindola cheese 145
Determination of bile salt hydrolase activity as a potential biomarker for putative probiotic Lactobacillus plantarum strains 144
Antimicrobial resistance profiles of Enterococcus populations isolated from Pecorino di Farindola cheese. 142
Effect of grape indigenous Saccharomyces cerevisiae strains on Montepulciano d’Abruzzo red wine quality 142
Antifungal properties of Lactobacillus sanfrancisco 141
Totale 19.002
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Categoria #
all - tutte 176.491
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 176.491
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20212.510 0 0 0 0 0 0 0 0 0 136 484 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
2025/20266.489 660 256 376 851 635 270 827 592 1.117 905 0 0
Totale 38.235