IRIS
SUZZI, Giovanna
 Distribuzione geografica
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Continente #
NA - Nord America 24.299
EU - Europa 10.321
AS - Asia 6.835
SA - Sud America 125
Continente sconosciuto - Info sul continente non disponibili 80
OC - Oceania 79
AF - Africa 50
Totale 41.789
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Nazione #
US - Stati Uniti d'America 24.150
CN - Cina 3.283
VN - Vietnam 2.887
DE - Germania 2.253
UA - Ucraina 2.139
IT - Italia 1.811
SE - Svezia 999
FI - Finlandia 725
GB - Regno Unito 657
IE - Irlanda 612
FR - Francia 330
RU - Federazione Russa 258
TR - Turchia 157
CA - Canada 121
BE - Belgio 110
IN - India 96
EU - Europa 80
BR - Brasile 74
PL - Polonia 74
IR - Iran 68
KR - Corea 62
NL - Olanda 61
AU - Australia 57
JP - Giappone 56
ES - Italia 54
NO - Norvegia 32
TW - Taiwan 30
PH - Filippine 28
MX - Messico 27
GR - Grecia 26
CZ - Repubblica Ceca 23
HK - Hong Kong 23
RO - Romania 23
MY - Malesia 22
NZ - Nuova Zelanda 21
ID - Indonesia 20
PT - Portogallo 20
AT - Austria 18
IL - Israele 18
CH - Svizzera 17
DK - Danimarca 15
HR - Croazia 15
PE - Perù 15
TH - Thailandia 15
ZA - Sudafrica 14
LB - Libano 13
CO - Colombia 12
MA - Marocco 12
PK - Pakistan 12
SG - Singapore 11
CL - Cile 9
HU - Ungheria 9
SK - Slovacchia (Repubblica Slovacca) 8
AR - Argentina 7
BG - Bulgaria 7
CY - Cipro 7
SN - Senegal 7
SI - Slovenia 6
BA - Bosnia-Erzegovina 5
BD - Bangladesh 5
RS - Serbia 5
SA - Arabia Saudita 4
AE - Emirati Arabi Uniti 3
DZ - Algeria 3
EG - Egitto 3
ET - Etiopia 3
IQ - Iraq 3
KH - Cambogia 3
VE - Venezuela 3
EC - Ecuador 2
GH - Ghana 2
KZ - Kazakistan 2
LT - Lituania 2
LU - Lussemburgo 2
AL - Albania 1
AM - Armenia 1
AZ - Azerbaigian 1
BO - Bolivia 1
BW - Botswana 1
CR - Costa Rica 1
EE - Estonia 1
GU - Guam 1
IS - Islanda 1
KE - Kenya 1
KW - Kuwait 1
LK - Sri Lanka 1
MC - Monaco 1
MD - Moldavia 1
MN - Mongolia 1
NG - Nigeria 1
OM - Oman 1
PY - Paraguay 1
SD - Sudan 1
TJ - Tagikistan 1
TN - Tunisia 1
UY - Uruguay 1
ZW - Zimbabwe 1
Totale 41.789
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Città #
Dong Ket 2.878
Chandler 2.784
Jacksonville 2.569
Fairfield 2.221
Woodbridge 1.808
Houston 1.797
Dearborn 1.531
Ann Arbor 1.259
Wilmington 1.140
Ashburn 990
Seattle 888
Nanjing 866
Cambridge 735
Dublin 602
Beijing 488
Princeton 436
Lawrence 433
Nanchang 411
Helsinki 306
Kunming 306
Boardman 281
Des Moines 272
New York 181
Düsseldorf 171
Teramo 149
Hefei 131
Hangzhou 130
San Diego 112
San Mateo 112
Tianjin 98
Dormagen 97
Brussels 88
Shenyang 81
Lanzhou 80
Redwood City 80
Jinan 70
Norwalk 67
Scottsdale 65
Rome 62
Changchun 57
Changsha 44
Ningbo 43
Milan 42
Shanghai 42
Tokyo 42
Orange 41
Zhengzhou 40
Guangzhou 38
Fuzhou 36
Falls Church 34
Ottawa 32
Hebei 30
Istanbul 28
Korschenbroich 27
Mountain View 26
Trondheim 26
Bordeaux 25
London 25
Los Angeles 25
Tappahannock 25
Verona 25
Bologna 24
Taizhou 24
Zanjan 23
Pescara 21
Taipei 21
Torino 21
Napoli 19
Celico 18
Hanover 17
Indiana 17
Reggio Calabria 17
Washington 17
Wuhan 17
Chengdu 16
Falkenstein 16
Auburn Hills 15
Lima 15
Shaoxing 15
Toronto 15
Ankara 14
Davis 14
Padova 14
Vancouver 14
Augusta 13
Baotou 13
Kilburn 13
Polska 13
Pune 13
Serra 13
Warsaw 13
Xian 13
Bari 12
Casalecchio Di Reno 12
Hounslow 12
Taiyuan 12
Dijon 11
Jinhua 11
Modena 11
Mumbai 11
Totale 28.128
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Nome #
Coffee: Health Effects 1.464
Biogenic Amines: Toxicology and Health Effect 611
Sulfur dioxide and wine microorganisms 308
Editorial: Foodborne pathogens: Hygiene and safety 270
Aspetti microbiologici, chimico-fisici e contenuto di amine biogene in Pecorino di farindola prodotto con caglio suino, capretto e vitello 232
Concentrations of Contaminants with Regulatory Limits in Samples of Clam (Chamelea gallina) Collected along the Abruzzi Region Coast in Central Italy 232
Biodiversity of autolytic ability in flocculent Saccharomyces cerevisiae strains suitable for traditional sparkling wine fermentation 208
Evaluation of biogenic amines in wine: Determination by an improved HPLC-PDA method. 207
Characterization of specialized flocculent yeasts to improve sparkling wine fermentation 204
Detection and identification of yeasts in natural whey starter for Parmigiano Reggiano cheese-making 197
Development and implementation of multilocus sequence typing to study the diversity of the yeast Kluyveromyces marxianus in Italian cheeses 197
Adhesion properties and surface hydrophobicity of Pichia manshurica strains isolated from organic wines 196
Aroma Profile of Montepulciano d'Abruzzo Wine Fermented by Single and Co-culture Starters of Autochthonous Saccharomyces and Non-saccharomyces Yeasts 195
Food borne bacterial models for detection of benzo[a]pyrene-DNA adducts formation using RAPD-PCR 195
Flow cytometric assessment of the antimicrobial activity of essential oils against Listeria monocytogenes 195
Detection and identification of wild yeasts in Champus, a fermented Colombian maize beverage 180
Flow cytometric assessment of the antimicrobial activity of essential oils against Listeria monocytogenes 176
Marine Biotoxins: Occurrence, Toxicity, Regulatory Limits and Reference Methods 176
Growth and metabolites production by Penicillium brevicompactum in yoghurt 175
Influence of pig rennet on proteolysis, organic acids content and microbiota of Pecorino di Farindola, a traditional Italian ewe's raw milk cheese 174
Occurrence of Biogenic Amines in Fermented and Non-fermented Soybean Products 173
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
Effects of milk treatment with dynamic high pressure on microbial populations, and lipolytic and proteolytic profiles of Crescenza cheese 168
Chromosome arrangement, differentiation of growth kinetics and volatile molecule profiles in Kluyveromyces marxianus strains from Italian cheeses 167
Editorial: Biological hazards in food 167
Influence of Iodine Feeding on Microbiological and Physico-Chemical Characteristics and Biogenic Amines Content in a Raw Ewes' Milk Cheese 166
Trebbiano wine produced by using Saccharomyces cerevisiae strains endowed with β-glucosidase activity 165
Accumulation γ-Aminobutyric Acid and Biogenic Amines in a Traditional Raw Milk Ewe’s Cheese 165
Enterococcus populations in Pecorino Abruzzese cheese: biodiversity and safety aspects 165
FLO5 gene controls flocculation phenotype and adhesive properties in a Saccharomyces cerevisiae sparkling wine strain 164
Impact of Saccharomyces cerevisiae strains on traditional sparkling wines production 164
Use of yarrowia lipolytica strains for the treatment of olive mill wastewater 163
Influence of pig rennet on fatty acid composition, volatile molecule profile, texture and sensory properties of Pecorino di Farindola cheese 163
In Lactobacillus pentosus, the olive brine adaptation genes are required for biofilm formation 160
Yeasts 160
Yeasts from Colombian Kumis as source of peptides with Angiotensin I converting enzyme (ACE) inhibitory activity in milk 159
Assessment of knowledge and applications of hygiene practices in the food service sector 159
Improvement of a wine Saccharomyces cerevisiae strain by breeding program 157
Effect of high pressure homogenization applied individually or in combination with other mild physical or chemical stresses on Bacillus cereus and Bacillus subtilis spore viability 156
Multilocus analysis reveals large genetic diversity in Kluyveromyces marxianus strains isolated from Parmigiano Reggiano and Pecorino di Farindola cheeses 155
Genetic diversity of FLO1 and FLO5 genes in wine flocculent Saccharomyces cerevisiae strains 155
Volatile compounds produced in wine by Colombian wild Saccharomyces cerevisiae strains 154
Flocculent phenotypes in wine yeasts 152
Biogenic amines in dry fermented sausages: a review 152
A survey of Antibiotic resistance in Micrococcaceae isolated from Italian dry fermented sausages 152
Biogenic amines in raw and processed seafood 152
Evaluation of metabolic activities of enterococci isolated from Pecorino Abruzzese cheese. 151
Flocculation in Saccharomyces and non-Saccharomyces wine yeasts 151
Higher alcohol and acetic acid production by apiculate wine yeasts 150
Yeasts from water Buffalo mozzarella, a traditional cheese of Mediterranean area 150
Histamine Food Poisoning 150
Yeasts from water-buffalo mozzarella, a traditional cheese of the Mediterranean area 148
A survey of lactic acid bacteria in Italian silage 148
Modelling the aminogenic potential of Enterococcus faecalis EF37 in dry fermented sausages through chemical and molecular approaches 147
Histamine poisoning and control measures in fish and fishery products 147
Yeasts associated with Manteca 146
A taxonomic survey of lactic acid bacteria isolated from wheat (Triticum durum) kernels and non-conventional flours 146
Effects of milk treatment with dynamic high pressure on microbial populations, and lipolytic and proteolytic profiles of Crescenza cheese 143
Determination of Lipophilic Marine Biotoxins in Mussels Harvested from the Adriatic Sea by LC-MS/MS 143
Development of a rapid method for the detection of Yersinia enterocolitica serotype O:8 from food 143
Acetoin production in Saccharomyces cerevisiae wine yeasts 142
I lieviti nel siero innesto: loro ruolo nelle prime fasi di maturazione del formaggio 142
A survey of antibiotic resistance of Micrococcaceae isolated from Italian dry fermented sausages 140
Microbiological characteristics of Kumis, a traditional fermented Colombian milk, with particular emphasis on enterococci population 140
Biogenic amine formation and oxidation by Staphylococcus xylosus strains from artisanal fermented sausages 139
An investigation on the bacteriocinogenic potential of lactic acid bacteria associated with wheat (Triticum durum) kernels and non-conventional flours 139
SURVEY OF ANTIBIOTIC RESISTANCE OF MICROCOCCACEAE ISOLATED FROM ITALIAN DRY FERMENTED SAUSAGES. 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
Factors influencing biogenic amine production by a strain of Oenococcus oeni in a model system 138
Combination of Multiplex PCR and PCR-Denaturing Gradient Gel Electrophoresis for monitoring common sourdough-associated Lactobacillus species 137
Biogenic amines contenta as a measure of the quality of wines of Abruzzo (Italy). 136
GLYCEROL AND OTHER FERMENTATION PRODUCTS OF APICULATE WINE YEASTS 136
Contribution of Gal- lactic acid bacteria to Saccharomyces cerevisiae metabolic activity in milk 135
Indagine preliminare sulle caratteristiche microbiologiche e chimico-fisiche del Pecorino di Farindola 134
Microbiologia dei salumi 133
Contribution of Gal - lactic acid bacteria to Saccharomyces cerevisiae metabolic activity in milk 132
Use of Yarrowia lipolytica strains for the treatment of olive mill wastewater 132
INFLUENCE OF STARTER CULTURE AND ANIMAL RENNETS ON PECORINO DI FARINDOLA CHEESE 132
A SURVEY ON YEAST MICROBIOTA ASSOCIATED WITH AN ITALIAN TRADITIONAL SWEET-LEAVENED BAKED GOOD FERMENTATION 131
Identification by 16S-23S rDNA intergenic region amplification, genotypic and phenotypic clustering of Staphylococcus xylosus strains from dry sausages 130
Molecular identification and osmotolerant profile of wine yeasts that ferment a high sugar grape must 130
Cell Wall Surface Properties of Kluyveromyces marxianus Strains From Dairy-Products 130
Different genetic responses to oenological conditions between a flocculent wine yeast and its FLO5 deleted strain: Insights from the transcriptome 129
Relationship between foaming and flocculence in Saccharomyces cerevisiae wine yeasts. 128
Polyamines and Gut Microbiota 128
Biogenic amines content as a measure of the quality of wines of Abruzzo (Italy) 127
Variations of internal pH in typical Italian sourdough yeasts during co-fermentation with lactobacilli 127
Effetti della iperossigenazione precoce su mosti e vini ottenuti da uve bianche raccolte a macchina e pigiadiraspate in campo 127
The role of environmental factors and medium composition on bacteriocin-like inhibitory substances (BLIS) production by Enterococcus mundtii strains 126
Phenotypic and genotypic diversity of yeasts isolated from water-buffalo Mozzarella cheese 125
“Application of a novel polyphasic approach to study the lactobacilli composition of sourdoughs from the Abruzzo region (central Italy)” 125
A GROWTH PATTERN AND BIODIVERSITY OF YEASTS ISOLATED FROM ITALIAN COPPA 125
Long-term impact of farm management and crops on soil microorganisms assessed by combined DGGE and PLFA analyses 124
Characterization of the Yeast Population Involved in the Production of a Typical Italian Bread 123
A survey of yeasts in traditional sausages of Southern Italy 123
Antibacterial activity of thyme and oregano essential oils against Listeria monocytogenes 122
Rapid detection and quantification of tyrosine decarboxylase gene (tdc) and its expression in gram-positive bacteria associated with fermented foods using PCR-based methods 121
Identification of subdominant sourdough lactic acid bacteria and their evolution during laboratory-scale fermentations 121
Natural wine yeasts as biocontrol agents 120
Totale 17.283
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Categoria #
all - tutte 155.281
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 155.281
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/2019944 0 0 0 0 0 0 0 0 0 0 446 498
2019/202010.092 179 313 653 2.248 733 1.441 1.421 1.257 451 654 197 545
2020/20217.830 187 537 254 241 473 579 374 584 766 115 712 3.008
2021/20224.004 155 466 392 421 456 178 101 449 242 130 870 144
2022/20237.253 971 231 136 862 841 1.567 39 611 1.247 377 286 85
2023/20241.668 271 334 288 100 105 242 119 101 14 73 21 0
Totale 42.372