IRIS
PARENTE, Eugenio
 Distribuzione geografica
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Continente #
NA - Nord America 15.765
EU - Europa 4.370
AS - Asia 4.369
SA - Sud America 361
AF - Africa 59
OC - Oceania 13
Continente sconosciuto - Info sul continente non disponibili 10
Totale 24.947
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Nazione #
US - Stati Uniti d'America 15.493
CN - Cina 2.052
UA - Ucraina 1.146
IT - Italia 1.130
SG - Singapore 875
VN - Vietnam 857
DE - Germania 370
GB - Regno Unito 361
HK - Hong Kong 349
SE - Svezia 291
BR - Brasile 277
RU - Federazione Russa 265
FI - Finlandia 242
CA - Canada 235
FR - Francia 219
IE - Irlanda 110
NL - Olanda 49
TR - Turchia 46
IN - India 42
PL - Polonia 39
AR - Argentina 37
BE - Belgio 33
ES - Italia 29
AT - Austria 28
MX - Messico 27
JP - Giappone 26
MA - Marocco 19
ID - Indonesia 15
BD - Bangladesh 14
KR - Corea 13
CO - Colombia 12
ZA - Sudafrica 12
PK - Pakistan 11
EC - Ecuador 10
EU - Europa 10
AU - Australia 9
LT - Lituania 9
AE - Emirati Arabi Uniti 7
CH - Svizzera 7
PE - Perù 7
DZ - Algeria 6
IQ - Iraq 6
MY - Malesia 6
PT - Portogallo 6
CL - Cile 5
CZ - Repubblica Ceca 5
IR - Iran 5
KG - Kirghizistan 5
PY - Paraguay 5
CY - Cipro 4
EE - Estonia 4
IL - Israele 4
KZ - Kazakistan 4
LB - Libano 4
NG - Nigeria 4
NO - Norvegia 4
PH - Filippine 4
RO - Romania 4
AL - Albania 3
AZ - Azerbaigian 3
BO - Bolivia 3
CM - Camerun 3
DO - Repubblica Dominicana 3
EG - Egitto 3
KE - Kenya 3
NZ - Nuova Zelanda 3
RS - Serbia 3
SA - Arabia Saudita 3
UZ - Uzbekistan 3
BG - Bulgaria 2
BY - Bielorussia 2
ET - Etiopia 2
HU - Ungheria 2
JO - Giordania 2
LU - Lussemburgo 2
OM - Oman 2
PA - Panama 2
UY - Uruguay 2
VE - Venezuela 2
AM - Armenia 1
BB - Barbados 1
BN - Brunei Darussalam 1
CG - Congo 1
CI - Costa d'Avorio 1
GA - Gabon 1
GT - Guatemala 1
GY - Guiana 1
HN - Honduras 1
JM - Giamaica 1
LA - Repubblica Popolare Democratica del Laos 1
LK - Sri Lanka 1
LV - Lettonia 1
MD - Moldavia 1
MK - Macedonia 1
ML - Mali 1
NP - Nepal 1
NR - Nauru 1
QA - Qatar 1
SD - Sudan 1
SI - Slovenia 1
Totale 24.942
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Città #
Woodbridge 1.998
Fairfield 1.659
Ann Arbor 1.610
Houston 1.252
Ashburn 1.166
Jacksonville 988
Chandler 733
Seattle 686
Dong Ket 680
Wilmington 626
Beijing 624
Cambridge 568
Nanjing 465
Dallas 418
Hong Kong 341
Singapore 324
Boardman 292
The Dalles 225
Nanchang 198
Princeton 174
Toronto 173
Los Angeles 163
Kent 136
New York 115
Ogden 112
Dublin 105
Milan 99
Helsinki 78
Kunming 77
Tianjin 70
Hebei 69
Shenyang 69
Ho Chi Minh City 67
Buffalo 60
London 57
Jiaxing 56
Moscow 55
Rome 52
Centro 51
San Diego 49
Santa Clara 48
San Francisco 47
Chicago 44
Munich 41
Changsha 40
Hanoi 40
Hangzhou 36
Brussels 33
Jinan 32
São Paulo 32
Warsaw 30
Bologna 26
Falls Church 26
Stockholm 25
Lanzhou 24
Changchun 23
Frankfurt am Main 23
Naples 23
Bari 22
Denver 22
Ottawa 22
Camerino 21
Kocaeli 21
Shanghai 21
Tokyo 20
Verona 20
Brooklyn 19
Vienna 19
Des Moines 17
Oakland 17
Auburn Hills 16
Montreal 16
Ningbo 16
Orem 16
Poplar 16
Potenza 16
Norwalk 15
Amsterdam 14
Guangzhou 14
Hounslow 14
Zhengzhou 14
Boston 13
Casablanca 13
Dearborn 13
Palermo 13
Salerno 13
Kilburn 12
Phoenix 12
Padova 11
Redwood City 11
Atlanta 10
Chennai 10
Falkenstein 10
Florence 10
Hải Dương 10
Salt Lake City 10
Serra 10
Turku 10
Buenos Aires 9
Nuremberg 9
Totale 17.950
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Nome #
Modelli primari per la crescita microbica 389
Metagenomics insights into food fermentations 286
Draft Genome Sequence of the Respiration-Competent Strain Lactobacillus casei N87 283
Metabolic profiling and stress response of anaerobic and respiratory cultures of Lactobacillus plantarum C17 grown in a chemically defined medium 244
Aeration and supplementation with heme and menaquinone affect survival to stresses and antioxidant capability of Lactobacillus casei strains 236
Characterization of lactic acid bacteria isolated from sourdoughs for Cornetto, a traditional bread produced in Basilicata (Southern Italy) 235
Aerobic metabolism in the genus Lactobacillus: Impact on stress response and potential applications in the food industry 234
Effect of adjuncts on microbiological and chemical properties of Scamorza cheese 228
Factors affecting gene expression and activity of heme- and manganese-dependent catalases in Lactobacillus casei strains 224
A comparison of bioinformatic approaches for 16S rRNA gene profiling of food bacterial microbiota 222
Assessment of Aerobic and Respiratory Growth in the Lactobacillus casei Group 214
Advancing integration of data on food microbiome studies: FoodMicrobionet 3.1, a major upgrade of the FoodMicrobionet database 211
Evolution of microbial counts and chemical and physico-chemical parameters in high-moisture Mozzarella cheese during refrigerated storage 209
A comparison of methods for the measurement of bacteriocin activity 206
Exopolysaccharide production by Streptococcus thermophilus SY: production and preliminary characterization of the polymer. 204
Acid production, proteolysis, autolytic and inhibitory properties of lactic acid bacteria isolated from pasta-filata cheeses: a multivariate screening study. 203
Adherence to the traditional Mediterranean diet in a population of South of Italy: factors involved and proposal of an educational field-based survey tool 203
Overall volumetric oxygen transfer coefficient in an aerated bench-top stirred fermenter in aqueous dispersions of sodium alginate 202
Diversity of stress tolerance in Lactobacillus plantarum, Lactobacillus pentosus and Lactobacillus paraplantarum: a multivariate screening study 200
Effect of inactivation of stress response regulators on the growth and survival of Streptococcus thermophilus Sfi39 200
Diversity of stress responses in dairy thermophilic streptococci 195
Aerobic metabolism and oxidative stress tolerance in the Lactobacillus plantarum group 193
A comparison of factors affecting the produc¬tion of two bacteriocins from lactic acid bacteria 191
Effect of inactivation of ccpA and aerobic growth in Lactobacillus plantarum: A proteomic perspective 187
Microbial changes of natural milk cultures for mozzarella cheese during repeated propagation cycles 187
Aerobic and respirative growth of heterofermentative lactic acid bacteria: A screening study. 187
Rapid detection assay for oxygen consumption in the Lactobacillus casei group 186
Modelli terziari: software e database per la microbiologia predittiva 184
Dynamics of bacterial communities and interaction networks in thawed fish fillets during chilled storage in air 184
Molecular and technological characterization of lactic acid bacteria from traditional fermented sausages of Basilicata region (Southern Italy) 183
Use of unsupervised and supervised artificial neural networks for the identification of lactic acid bacteria on the basis of SDS-PAGE patterns of whole cell proteins 182
RP-HPLC peptide profiling of cheese extracts: a study of sources of variation, repeatability and reproducibility 182
Discrimination of commercial Caciocavallo cheeses on the basis of the diversity of lactic microflora and primary proteolysis 181
Effect of Respiratory Growth on the Metabolite Production and Stress Robustness of Lactobacillus casei N87 Cultivated in Cheese Whey Permeate Medium 181
Effect of respirative and catalase-positive Lactobacillus casei adjuncts on the production and quality of Cheddar-type cheese 179
Genotypic diversity of stress response in Lactobacillus plantarum, Lactobacillus paraplantarum and Lactobacillus pentosus 179
Variation of microbial load and visual quality of ready-to-eat salads by vegetable type, season, processor and retailer 178
A survey of non-starter lactic acid bacteria in traditional cheeses: Culture dependent identification and survival to simulated gastrointestinal transit 178
A comparison of fluorescent stains for the assessment of viability and metabolic activity of lactic acid bacteria. 178
Evaluation of a differential medium for the preliminary identification of members of the Lactobacillus plantarum and Lactobacillus casei groups 177
Urease production by Streptococcus thermophilus 174
Investigation of factors affecting aerobic and respiratory growth in the oxygen-tolerant strain Lactobacillus casei N87 173
Antimicrobial activity of Myrtus communis L. water-ethanol extract against meat spoilage strains of Brochothrix thermosphacta and Pseudomonas fragi in vitro and in meat 172
Fermentation (Industrial): Production of Some Organic Acids (Citric, Gluconic, Lactic, and Propionic) 172
Progetto Milkbioactincaps Utilizzo di microincapsulati di composti bioattivi da scarti dell’industria alimentare come integratori di mangimi per il miglioramento dell’attitudine fermentativa e della valenza nutraceutica del latte 172
Influence of pH on growth and bacteriocin production by Lactococcus lactis subsp. lactis 140NWC during batch fermentation 171
A multiple strain starter for water-buffalo Mozzarella cheese manufacture 170
Use of mass spectrometry to characterize proteolysis in cheese 170
A statistical procedure for the analysis of microbial communities based on phenotypic properties of the isolates 169
Use of dairy and non-dairy Lactobacillus plantarum, Lactobacillus paraplantarum and Lactobacillus pentosus strains as adjuncts in cheddar cheese 168
Protein fingerprinting may serve as a complementary tool for the phylogenetic classification of heterocystous (Nostoc, Anabaena, Cylindrospermum, Aulosira and Tolypothrix) Cyanobacteria. 167
A comparison of statistical methods for identification of Streptococcus thermophilus, Enterococcus faecalis and Enterococcus faecium from Randomly Amplified Polymorphic DNA patterns 167
Viscoelastic properties of microbial alginate gels by oscillatory dynamic tests 163
The microbiota of high-moisture mozzarella cheese produced with different acidification methods 162
Ecofisiologia dei microrganismi negli alimenti 160
Tolerance of Lactobacillus casei, Lactobacillus paracasei and Lactobacillus rhamnosus strains to stress factors encountered in food processing and in the gastro-intestinal tract 159
A simple method for detection and dosage of nisin in milk 159
Analytical methods: Statistical methods for assessing analytical data 159
Recent Past, Present, and Future of the Food Microbiome 159
Effect of dissolved oxygen concentration on repeated production of gluconic acid by immobilised mycelia of Aspergillus niger 157
Proteolysis in model sourdough fermentations 157
Molecular and functional characterization of Lactobacillus sanfranciscensis strains isolated from sourdoughs 156
Starter cultures: general aspects 156
Molecular characterization of lactic acid bacteria from sourdough breads produced in Sardinia (Italy) and multivariate statistical analyses of the results 155
Polymorphisms in stress response genes in Lactobacillus plantarum: implications for classification and heat stress response 155
Produzione in semicontinuo di acido gluconico con miceli immobilizzati di Aspergillus niger 154
Viability staining and detection of metabolic activity of sourdough lactic acid bacteria under stress conditions 154
Functional properties of Lactobacillus plantarum strains: A multivariate screening study 153
Temperature and respiration affect the growth and stress resistance of Lactobacillus plantarum C17 152
A study on relationships between durum wheat semolina properties, technological mixing parameters and the properties of dough after mixing 151
Processing of Chromatographic Data for Chemometric Analysis of Peptide Profiles from Cheese Extracts: A Novel Approach 151
Principi di modellazione in microbiologia 150
Characterization of enterocin 1146, a bacteriocin from Enterococcus faecium inhibitory to Listeria monocytogenes 150
Fumaric acid production from hydrolysates of starch-based substrates 149
Starter cultures: general aspects 148
Effect of ammonium sulphate concentration and agitation speed on the kinetics of alginate production by Azotobacter vinelandii DSM576 in batch fermentation. 148
A simple method for detection and dosage of nisin in milk 148
Alginate from Azotobacter vinelandii. 147
Enzymatyc activities of lactic acid bacteria isolated from Cornetto di Matera sourdoughs 147
Microbial community dynamics in thermophilic undefined milk starter cultures 147
Inactivation of ccpA and aeration affect growth, metabolite production and stress tolerance in Lactobacillus plantarum WCFS1 146
SDS-PAGE patterns of whole cell proteins of Streptococcus thermophilus: impact of strain, growth phase and adaptation and relationship with stress response 146
Effect of dissolved oxygen concentration on pH-controlled fed-batch gluconate production by immobilised Aspergillus niger 146
Analysis of rpoB polymorphism and PCR-based approaches for the identification of Leuconostoc mesenteroides at the species and subspecies level 146
A new procedure for the determination of nisin in milk. 146
Optimization of fumaric acid production from potato flour by Rhizopus arrhizus 145
Polymorphism of the phosphoserine phosphatase gene in Streptococcus thermophilus and its potential use for typing and monitoring of population diversity 144
Kinetics of continuous whey fermentation by Kluyveromyces fragilis 143
Influence of pH on the production of enterocin 1146 during batch fermentation 142
The microflora of natural whey cultures utilized as starters in the manufacture of Mozzarella cheese from water-buffalo milk 142
Growth of thermophilic starters in whey permeate media 142
Characterization of lactic acid bacteria isolated from traditional fermented sausages produced in Basilicata (Southern Italy) 141
Analytical methods: Multivariate statistical tools for analytical data 140
A simple procedure for the analysis of nisin in milk 140
Phenotypic characterization of lactic acid bacteria from sourdoughs for Altamura bread produced in Apulia (Southern Italy) 140
Evolution of microbial populations and biogenic amine production in dry sausages produced in Southern Italy 139
Alginate production by Azotobacter vinelandii DSM576 in batch fermentation. 139
Antagonistic activity of lactic acid bacteria isolated from natural whey starter for water-buffalo mozzarella cheese manufacture 138
Aggregation of yeast cells in Lactobacillus plantarum: correlation with msa gene and description of a novel image analysis method 138
Comparison of different starter systems for water-buffalo Mozzarella cheese manufac-ture 137
Totale 17.496
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Categoria #
all - tutte 110.277
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 110.277
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20212.271 0 0 0 0 0 260 188 243 120 360 319 781
2021/20221.582 128 195 178 114 77 66 93 128 131 56 58 358
2022/20231.872 266 14 48 272 223 271 19 170 394 38 112 45
2023/20241.044 91 44 95 27 108 151 67 80 222 26 17 116
2024/20252.392 79 60 426 162 111 102 305 246 285 80 262 274
2025/20263.145 328 329 429 833 812 414 0 0 0 0 0 0
Totale 25.364