IRIS
PARENTE, Eugenio
 Distribuzione geografica
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Continente #
NA - Nord America 18.190
AS - Asia 4.936
EU - Europa 4.928
Continente sconosciuto - Info sul continente non disponibili 430
SA - Sud America 419
AF - Africa 77
OC - Oceania 13
Totale 28.993
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Nazione #
US - Stati Uniti d'America 17.855
CN - Cina 2.198
IT - Italia 1.255
UA - Ucraina 1.147
SG - Singapore 1.064
VN - Vietnam 913
RU - Federazione Russa 413
HK - Hong Kong 405
FR - Francia 385
DE - Germania 379
GB - Regno Unito 376
BR - Brasile 307
SE - Svezia 291
FI - Finlandia 277
CA - Canada 262
IE - Irlanda 112
IN - India 67
NL - Olanda 66
BD - Bangladesh 55
TR - Turchia 50
AR - Argentina 46
MX - Messico 39
PL - Polonia 39
ES - Italia 35
BE - Belgio 34
AT - Austria 28
JP - Giappone 27
MA - Marocco 24
ID - Indonesia 23
RS - Serbia 23
CO - Colombia 21
KR - Corea 19
IQ - Iraq 16
PK - Pakistan 14
ZA - Sudafrica 14
EC - Ecuador 12
EU - Europa 10
AU - Australia 9
CL - Cile 9
LT - Lituania 9
AE - Emirati Arabi Uniti 8
JM - Giamaica 8
MY - Malesia 8
CH - Svizzera 7
DZ - Algeria 7
PE - Perù 7
PH - Filippine 7
IR - Iran 6
LB - Libano 6
PT - Portogallo 6
PY - Paraguay 6
SA - Arabia Saudita 6
CZ - Repubblica Ceca 5
IL - Israele 5
KE - Kenya 5
KG - Kirghizistan 5
UZ - Uzbekistan 5
AL - Albania 4
AZ - Azerbaigian 4
CY - Cipro 4
EE - Estonia 4
HU - Ungheria 4
JO - Giordania 4
KZ - Kazakistan 4
NG - Nigeria 4
NO - Norvegia 4
RO - Romania 4
SC - Seychelles 4
SV - El Salvador 4
VE - Venezuela 4
BA - Bosnia-Erzegovina 3
BB - Barbados 3
BO - Bolivia 3
BY - Bielorussia 3
CM - Camerun 3
DO - Repubblica Dominicana 3
EG - Egitto 3
ET - Etiopia 3
GR - Grecia 3
HN - Honduras 3
NZ - Nuova Zelanda 3
AM - Armenia 2
BG - Bulgaria 2
CR - Costa Rica 2
DK - Danimarca 2
GY - Guiana 2
LU - Lussemburgo 2
LV - Lettonia 2
NP - Nepal 2
OM - Oman 2
PA - Panama 2
SN - Senegal 2
TH - Thailandia 2
TN - Tunisia 2
TT - Trinidad e Tobago 2
UY - Uruguay 2
AG - Antigua e Barbuda 1
AO - Angola 1
BH - Bahrain 1
BN - Brunei Darussalam 1
Totale 28.554
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Città #
Woodbridge 1.998
Fairfield 1.660
Ann Arbor 1.610
Ashburn 1.549
Houston 1.258
Jacksonville 990
San Jose 979
Chandler 733
Seattle 688
Beijing 686
Dong Ket 680
Wilmington 627
Cambridge 568
Council Bluffs 513
Nanjing 466
Dallas 434
Singapore 405
Hong Kong 392
Boardman 292
The Dalles 225
Nanchang 198
Toronto 181
Los Angeles 180
Princeton 174
Lauterbourg 160
Kent 136
New York 134
Moscow 120
Helsinki 113
Ogden 112
Milan 110
Dublin 106
Santa Clara 89
Ho Chi Minh City 83
Kunming 77
Tianjin 71
Hebei 69
Shenyang 69
Orem 68
Buffalo 64
London 62
Chicago 58
Rome 57
Jiaxing 56
Centro 51
Hanoi 50
San Francisco 50
San Diego 49
Munich 41
Changsha 40
Hangzhou 36
São Paulo 34
Brussels 33
Jinan 32
Warsaw 30
Bologna 29
Amsterdam 26
Falls Church 26
Frankfurt am Main 26
Naples 26
Shanghai 26
Denver 25
Stockholm 25
Bari 24
Lanzhou 24
Changchun 23
Chennai 23
Montreal 23
Ottawa 23
Brooklyn 21
Camerino 21
Kocaeli 21
Tokyo 21
Verona 21
Valjevo 20
Phoenix 19
Vienna 19
Atlanta 18
Oakland 18
Potenza 18
Des Moines 17
Auburn Hills 16
Casablanca 16
Ningbo 16
Poplar 16
Boston 15
Manchester 15
Norwalk 15
Guangzhou 14
Hounslow 14
Palermo 14
Zhengzhou 14
Dearborn 13
Salerno 13
Florence 12
Kilburn 12
Elk Grove Village 11
Nuremberg 11
Padova 11
Redwood City 11
Totale 20.588
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Nome #
Modelli primari per la crescita microbica 441
Metagenomics insights into food fermentations 297
Draft Genome Sequence of the Respiration-Competent Strain Lactobacillus casei N87 296
Effect of adjuncts on microbiological and chemical properties of Scamorza cheese 265
Metabolic profiling and stress response of anaerobic and respiratory cultures of Lactobacillus plantarum C17 grown in a chemically defined medium 262
Aerobic metabolism in the genus Lactobacillus: Impact on stress response and potential applications in the food industry 259
Characterization of lactic acid bacteria isolated from sourdoughs for Cornetto, a traditional bread produced in Basilicata (Southern Italy) 257
Aeration and supplementation with heme and menaquinone affect survival to stresses and antioxidant capability of Lactobacillus casei strains 250
Exopolysaccharide production by Streptococcus thermophilus SY: production and preliminary characterization of the polymer. 242
Factors affecting gene expression and activity of heme- and manganese-dependent catalases in Lactobacillus casei strains 242
A comparison of bioinformatic approaches for 16S rRNA gene profiling of food bacterial microbiota 237
Assessment of Aerobic and Respiratory Growth in the Lactobacillus casei Group 229
Evolution of microbial counts and chemical and physico-chemical parameters in high-moisture Mozzarella cheese during refrigerated storage 229
Advancing integration of data on food microbiome studies: FoodMicrobionet 3.1, a major upgrade of the FoodMicrobionet database 229
Diversity of stress tolerance in Lactobacillus plantarum, Lactobacillus pentosus and Lactobacillus paraplantarum: a multivariate screening study 225
A comparison of methods for the measurement of bacteriocin activity 223
Aerobic metabolism and oxidative stress tolerance in the Lactobacillus plantarum group 220
Overall volumetric oxygen transfer coefficient in an aerated bench-top stirred fermenter in aqueous dispersions of sodium alginate 219
Effect of inactivation of ccpA and aerobic growth in Lactobacillus plantarum: A proteomic perspective 219
Effect of inactivation of stress response regulators on the growth and survival of Streptococcus thermophilus Sfi39 218
A comparison of fluorescent stains for the assessment of viability and metabolic activity of lactic acid bacteria. 217
Adherence to the traditional Mediterranean diet in a population of South of Italy: factors involved and proposal of an educational field-based survey tool 216
Acid production, proteolysis, autolytic and inhibitory properties of lactic acid bacteria isolated from pasta-filata cheeses: a multivariate screening study. 214
Rapid detection assay for oxygen consumption in the Lactobacillus casei group 211
Diversity of stress responses in dairy thermophilic streptococci 208
Evaluation of a differential medium for the preliminary identification of members of the Lactobacillus plantarum and Lactobacillus casei groups 207
Modelli terziari: software e database per la microbiologia predittiva 207
Microbial changes of natural milk cultures for mozzarella cheese during repeated propagation cycles 207
Aerobic and respirative growth of heterofermentative lactic acid bacteria: A screening study. 205
A comparison of factors affecting the produc¬tion of two bacteriocins from lactic acid bacteria 203
Dynamics of bacterial communities and interaction networks in thawed fish fillets during chilled storage in air 203
Effect of Respiratory Growth on the Metabolite Production and Stress Robustness of Lactobacillus casei N87 Cultivated in Cheese Whey Permeate Medium 203
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 203
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 201
RP-HPLC peptide profiling of cheese extracts: a study of sources of variation, repeatability and reproducibility 201
Molecular and technological characterization of lactic acid bacteria from traditional fermented sausages of Basilicata region (Southern Italy) 200
Viscoelastic properties of microbial alginate gels by oscillatory dynamic tests 199
Genotypic diversity of stress response in Lactobacillus plantarum, Lactobacillus paraplantarum and Lactobacillus pentosus 199
Inactivation of ccpA and aeration affect growth, metabolite production and stress tolerance in Lactobacillus plantarum WCFS1 198
Variation of microbial load and visual quality of ready-to-eat salads by vegetable type, season, processor and retailer 196
A survey of non-starter lactic acid bacteria in traditional cheeses: Culture dependent identification and survival to simulated gastrointestinal transit 195
Discrimination of commercial Caciocavallo cheeses on the basis of the diversity of lactic microflora and primary proteolysis 194
Effect of respirative and catalase-positive Lactobacillus casei adjuncts on the production and quality of Cheddar-type cheese 194
Urease production by Streptococcus thermophilus 191
A multiple strain starter for water-buffalo Mozzarella cheese manufacture 190
A statistical procedure for the analysis of microbial communities based on phenotypic properties of the isolates 190
Antimicrobial activity of Myrtus communis L. water-ethanol extract against meat spoilage strains of Brochothrix thermosphacta and Pseudomonas fragi in vitro and in meat 189
Influence of pH on growth and bacteriocin production by Lactococcus lactis subsp. lactis 140NWC during batch fermentation 189
Viability staining and detection of metabolic activity of sourdough lactic acid bacteria under stress conditions 189
Use of mass spectrometry to characterize proteolysis in cheese 187
Use of dairy and non-dairy Lactobacillus plantarum, Lactobacillus paraplantarum and Lactobacillus pentosus strains as adjuncts in cheddar cheese 187
Protein fingerprinting may serve as a complementary tool for the phylogenetic classification of heterocystous (Nostoc, Anabaena, Cylindrospermum, Aulosira and Tolypothrix) Cyanobacteria. 186
Proteolysis in model sourdough fermentations 185
Investigation of factors affecting aerobic and respiratory growth in the oxygen-tolerant strain Lactobacillus casei N87 185
Fermentation (Industrial): Production of Some Organic Acids (Citric, Gluconic, Lactic, and Propionic) 183
Processing of Chromatographic Data for Chemometric Analysis of Peptide Profiles from Cheese Extracts: A Novel Approach 182
The microbiota of high-moisture mozzarella cheese produced with different acidification methods 182
Molecular and functional characterization of Lactobacillus sanfranciscensis strains isolated from sourdoughs 179
A comparison of statistical methods for identification of Streptococcus thermophilus, Enterococcus faecalis and Enterococcus faecium from Randomly Amplified Polymorphic DNA patterns 179
A simple method for detection and dosage of nisin in milk 178
Temperature and respiration affect the growth and stress resistance of Lactobacillus plantarum C17 175
Tolerance of Lactobacillus casei, Lactobacillus paracasei and Lactobacillus rhamnosus strains to stress factors encountered in food processing and in the gastro-intestinal tract 175
Recent Past, Present, and Future of the Food Microbiome 175
Produzione in semicontinuo di acido gluconico con miceli immobilizzati di Aspergillus niger 174
A new procedure for the determination of nisin in milk. 174
Effect of dissolved oxygen concentration on repeated production of gluconic acid by immobilised mycelia of Aspergillus niger 173
Analytical methods: Statistical methods for assessing analytical data 172
Ecofisiologia dei microrganismi negli alimenti 171
Principi di modellazione in microbiologia 171
SDS-PAGE patterns of whole cell proteins of Streptococcus thermophilus: impact of strain, growth phase and adaptation and relationship with stress response 171
Polymorphisms in stress response genes in Lactobacillus plantarum: implications for classification and heat stress response 170
Functional properties of Lactobacillus plantarum strains: A multivariate screening study 170
Analysis of rpoB polymorphism and PCR-based approaches for the identification of Leuconostoc mesenteroides at the species and subspecies level 170
A study on relationships between durum wheat semolina properties, technological mixing parameters and the properties of dough after mixing 169
Microbial community dynamics in thermophilic undefined milk starter cultures 169
Molecular characterization of lactic acid bacteria from sourdough breads produced in Sardinia (Italy) and multivariate statistical analyses of the results 168
A simple method for detection and dosage of nisin in milk 168
Fumaric acid production from hydrolysates of starch-based substrates 167
Starter cultures: general aspects 167
Characterization of enterocin 1146, a bacteriocin from Enterococcus faecium inhibitory to Listeria monocytogenes 166
Effect of dissolved oxygen concentration on pH-controlled fed-batch gluconate production by immobilised Aspergillus niger 164
Characterization of lactic acid bacteria isolated from traditional fermented sausages produced in Basilicata (Southern Italy) 163
Enzymatyc activities of lactic acid bacteria isolated from Cornetto di Matera sourdoughs 163
Influence of pH on the production of enterocin 1146 during batch fermentation 162
Effect of ammonium sulphate concentration and agitation speed on the kinetics of alginate production by Azotobacter vinelandii DSM576 in batch fermentation. 162
Optimization of fumaric acid production from potato flour by Rhizopus arrhizus 162
Alginate from Azotobacter vinelandii. 161
Polymorphism of the phosphoserine phosphatase gene in Streptococcus thermophilus and its potential use for typing and monitoring of population diversity 161
Phenotypic characterization of lactic acid bacteria from sourdoughs for Altamura bread produced in Apulia (Southern Italy) 158
Starter cultures: general aspects 157
The microflora of natural whey cultures utilized as starters in the manufacture of Mozzarella cheese from water-buffalo milk 157
Kinetics of continuous whey fermentation by Kluyveromyces fragilis 157
FERMENTATION (INDUSTRIAL) | Production of Some Organic Acids (Citric, Gluconic, Lactic, and Propionic)Encyclopedia of Food Microbiology 157
Aggregation of yeast cells in Lactobacillus plantarum: correlation with msa gene and description of a novel image analysis method 156
Modelling the growth of Weissella cibaria as a function of fermentation conditions 156
Growth of thermophilic starters in whey permeate media 155
A simple procedure for the analysis of nisin in milk 155
Comparison of different starter systems for water-buffalo Mozzarella cheese manufac-ture 153
Alginate production by Azotobacter vinelandii DSM576 in batch fermentation. 153
Evolution of microbial populations and biogenic amine production in dry sausages produced in Southern Italy 152
Totale 19.470
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Categoria #
all - tutte 126.089
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 126.089
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.454 0 195 178 114 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
2025/20266.380 328 329 429 833 812 566 993 266 409 703 619 93
2026/2027394 146 248 0 0 0 0 0 0 0 0 0 0
Totale 28.993