IRIS
PARENTE, Eugenio
 Distribuzione geografica
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Continente #
NA - Nord America 19.549
EU - Europa 4.991
AS - Asia 4.963
Continente sconosciuto - Info sul continente non disponibili 437
SA - Sud America 434
AF - Africa 78
OC - Oceania 13
Totale 30.465
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Nazione #
US - Stati Uniti d'America 19.144
CN - Cina 2.200
IT - Italia 1.292
UA - Ucraina 1.147
SG - Singapore 1.074
VN - Vietnam 913
RU - Federazione Russa 414
HK - Hong Kong 408
GB - Regno Unito 388
FR - Francia 385
DE - Germania 379
BR - Brasile 317
CA - Canada 297
SE - Svezia 291
FI - Finlandia 277
IE - Irlanda 113
IN - India 69
NL - Olanda 68
BD - Bangladesh 56
TR - Turchia 56
AR - Argentina 50
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 22
KR - Corea 19
IQ - Iraq 16
PK - Pakistan 14
ZA - Sudafrica 14
JM - Giamaica 13
EC - Ecuador 12
EU - Europa 10
AU - Australia 9
CL - Cile 9
CR - Costa Rica 9
LT - Lituania 9
MY - Malesia 9
SV - El Salvador 9
AE - Emirati Arabi Uniti 8
EE - Estonia 8
HN - Honduras 8
PH - Filippine 8
CH - Svizzera 7
CZ - Repubblica Ceca 7
DZ - Algeria 7
PE - Perù 7
DK - Danimarca 6
IR - Iran 6
LB - Libano 6
PT - Portogallo 6
PY - Paraguay 6
SA - Arabia Saudita 6
CY - Cipro 5
IL - Israele 5
KE - Kenya 5
KG - Kirghizistan 5
NI - Nicaragua 5
PR - Porto Rico 5
SC - Seychelles 5
UZ - Uzbekistan 5
AL - Albania 4
AZ - Azerbaigian 4
BB - Barbados 4
DO - Repubblica Dominicana 4
HU - Ungheria 4
JO - Giordania 4
KZ - Kazakistan 4
NG - Nigeria 4
NO - Norvegia 4
RO - Romania 4
VE - Venezuela 4
BA - Bosnia-Erzegovina 3
BO - Bolivia 3
BY - Bielorussia 3
CM - Camerun 3
EG - Egitto 3
ET - Etiopia 3
GR - Grecia 3
GT - Guatemala 3
NZ - Nuova Zelanda 3
TT - Trinidad e Tobago 3
AM - Armenia 2
BG - Bulgaria 2
CW - ???statistics.table.value.countryCode.CW??? 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
UY - Uruguay 2
Totale 30.020
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Città #
Woodbridge 1.998
Ashburn 1.992
Fairfield 1.660
Ann Arbor 1.610
Houston 1.258
San Jose 1.176
Jacksonville 990
Chandler 733
Seattle 688
Beijing 686
Dong Ket 680
Wilmington 629
Cambridge 568
Council Bluffs 531
Nanjing 466
Dallas 443
Singapore 412
Hong Kong 395
Boardman 292
The Dalles 229
Los Angeles 226
Nanchang 198
Toronto 193
Princeton 175
New York 171
Lauterbourg 160
Kent 136
Moscow 120
Milan 114
Helsinki 113
Ogden 112
Santa Clara 111
Dublin 106
Ho Chi Minh City 83
Kunming 77
Tianjin 71
Hebei 69
Shenyang 69
Orem 68
Buffalo 67
London 62
Chicago 60
Rome 57
San Francisco 57
Jiaxing 56
Centro 51
Hanoi 50
San Diego 50
São Paulo 43
Munich 41
Changsha 40
Hangzhou 36
Brussels 33
Jinan 32
Camden 31
Naples 31
Bologna 30
Warsaw 30
Amsterdam 27
Denver 27
Falls Church 26
Frankfurt am Main 26
Montreal 26
Shanghai 26
Phoenix 25
Stockholm 25
Bari 24
Lanzhou 24
Ottawa 24
Atlanta 23
Brooklyn 23
Changchun 23
Chennai 23
Columbus 22
Keene 22
Camerino 21
Kocaeli 21
Tokyo 21
Verona 21
Marion 20
Valjevo 20
Vienna 19
Des Moines 18
Oakland 18
Potenza 18
Auburn Hills 16
Casablanca 16
Ningbo 16
Poplar 16
Boston 15
Manchester 15
Norwalk 15
Centennial 14
Guangzhou 14
Hounslow 14
Palermo 14
Zhengzhou 14
Dearborn 13
Salerno 13
Florence 12
Totale 21.495
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Nome #
Modelli primari per la crescita microbica 450
Metagenomics insights into food fermentations 305
Draft Genome Sequence of the Respiration-Competent Strain Lactobacillus casei N87 303
Effect of adjuncts on microbiological and chemical properties of Scamorza cheese 277
Aerobic metabolism in the genus Lactobacillus: Impact on stress response and potential applications in the food industry 275
Metabolic profiling and stress response of anaerobic and respiratory cultures of Lactobacillus plantarum C17 grown in a chemically defined medium 269
Characterization of lactic acid bacteria isolated from sourdoughs for Cornetto, a traditional bread produced in Basilicata (Southern Italy) 264
Factors affecting gene expression and activity of heme- and manganese-dependent catalases in Lactobacillus casei strains 256
Aeration and supplementation with heme and menaquinone affect survival to stresses and antioxidant capability of Lactobacillus casei strains 255
A comparison of bioinformatic approaches for 16S rRNA gene profiling of food bacterial microbiota 254
Exopolysaccharide production by Streptococcus thermophilus SY: production and preliminary characterization of the polymer. 253
Advancing integration of data on food microbiome studies: FoodMicrobionet 3.1, a major upgrade of the FoodMicrobionet database 241
Diversity of stress tolerance in Lactobacillus plantarum, Lactobacillus pentosus and Lactobacillus paraplantarum: a multivariate screening study 240
Assessment of Aerobic and Respiratory Growth in the Lactobacillus casei Group 240
Aerobic metabolism and oxidative stress tolerance in the Lactobacillus plantarum group 239
Evolution of microbial counts and chemical and physico-chemical parameters in high-moisture Mozzarella cheese during refrigerated storage 234
A comparison of methods for the measurement of bacteriocin activity 231
Effect of inactivation of stress response regulators on the growth and survival of Streptococcus thermophilus Sfi39 229
Adherence to the traditional Mediterranean diet in a population of South of Italy: factors involved and proposal of an educational field-based survey tool 229
A comparison of fluorescent stains for the assessment of viability and metabolic activity of lactic acid bacteria. 227
Overall volumetric oxygen transfer coefficient in an aerated bench-top stirred fermenter in aqueous dispersions of sodium alginate 224
Effect of inactivation of ccpA and aerobic growth in Lactobacillus plantarum: A proteomic perspective 224
Rapid detection assay for oxygen consumption in the Lactobacillus casei group 218
Acid production, proteolysis, autolytic and inhibitory properties of lactic acid bacteria isolated from pasta-filata cheeses: a multivariate screening study. 218
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 218
Aerobic and respirative growth of heterofermentative lactic acid bacteria: A screening study. 217
Effect of Respiratory Growth on the Metabolite Production and Stress Robustness of Lactobacillus casei N87 Cultivated in Cheese Whey Permeate Medium 216
Evaluation of a differential medium for the preliminary identification of members of the Lactobacillus plantarum and Lactobacillus casei groups 215
Microbial changes of natural milk cultures for mozzarella cheese during repeated propagation cycles 215
Modelli terziari: software e database per la microbiologia predittiva 214
Dynamics of bacterial communities and interaction networks in thawed fish fillets during chilled storage in air 214
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 213
Diversity of stress responses in dairy thermophilic streptococci 211
Inactivation of ccpA and aeration affect growth, metabolite production and stress tolerance in Lactobacillus plantarum WCFS1 210
Viscoelastic properties of microbial alginate gels by oscillatory dynamic tests 208
A survey of non-starter lactic acid bacteria in traditional cheeses: Culture dependent identification and survival to simulated gastrointestinal transit 207
Genotypic diversity of stress response in Lactobacillus plantarum, Lactobacillus paraplantarum and Lactobacillus pentosus 207
RP-HPLC peptide profiling of cheese extracts: a study of sources of variation, repeatability and reproducibility 206
Molecular and technological characterization of lactic acid bacteria from traditional fermented sausages of Basilicata region (Southern Italy) 205
Antimicrobial activity of Myrtus communis L. water-ethanol extract against meat spoilage strains of Brochothrix thermosphacta and Pseudomonas fragi in vitro and in meat 204
A comparison of factors affecting the produc¬tion of two bacteriocins from lactic acid bacteria 204
Variation of microbial load and visual quality of ready-to-eat salads by vegetable type, season, processor and retailer 203
The microbiota of high-moisture mozzarella cheese produced with different acidification methods 203
Urease production by Streptococcus thermophilus 202
Effect of respirative and catalase-positive Lactobacillus casei adjuncts on the production and quality of Cheddar-type cheese 202
Viability staining and detection of metabolic activity of sourdough lactic acid bacteria under stress conditions 199
Influence of pH on growth and bacteriocin production by Lactococcus lactis subsp. lactis 140NWC during batch fermentation 197
Discrimination of commercial Caciocavallo cheeses on the basis of the diversity of lactic microflora and primary proteolysis 197
Proteolysis in model sourdough fermentations 197
Use of mass spectrometry to characterize proteolysis in cheese 196
Use of dairy and non-dairy Lactobacillus plantarum, Lactobacillus paraplantarum and Lactobacillus pentosus strains as adjuncts in cheddar cheese 196
A statistical procedure for the analysis of microbial communities based on phenotypic properties of the isolates 195
Protein fingerprinting may serve as a complementary tool for the phylogenetic classification of heterocystous (Nostoc, Anabaena, Cylindrospermum, Aulosira and Tolypothrix) Cyanobacteria. 194
A multiple strain starter for water-buffalo Mozzarella cheese manufacture 194
Investigation of factors affecting aerobic and respiratory growth in the oxygen-tolerant strain Lactobacillus casei N87 191
Processing of Chromatographic Data for Chemometric Analysis of Peptide Profiles from Cheese Extracts: A Novel Approach 189
Temperature and respiration affect the growth and stress resistance of Lactobacillus plantarum C17 188
Molecular and functional characterization of Lactobacillus sanfranciscensis strains isolated from sourdoughs 188
A study on relationships between durum wheat semolina properties, technological mixing parameters and the properties of dough after mixing 187
Fermentation (Industrial): Production of Some Organic Acids (Citric, Gluconic, Lactic, and Propionic) 187
A comparison of statistical methods for identification of Streptococcus thermophilus, Enterococcus faecalis and Enterococcus faecium from Randomly Amplified Polymorphic DNA patterns 184
Tolerance of Lactobacillus casei, Lactobacillus paracasei and Lactobacillus rhamnosus strains to stress factors encountered in food processing and in the gastro-intestinal tract 181
Molecular characterization of lactic acid bacteria from sourdough breads produced in Sardinia (Italy) and multivariate statistical analyses of the results 180
Produzione in semicontinuo di acido gluconico con miceli immobilizzati di Aspergillus niger 180
A simple method for detection and dosage of nisin in milk 180
A new procedure for the determination of nisin in milk. 180
Recent Past, Present, and Future of the Food Microbiome 178
Effect of dissolved oxygen concentration on repeated production of gluconic acid by immobilised mycelia of Aspergillus niger 177
SDS-PAGE patterns of whole cell proteins of Streptococcus thermophilus: impact of strain, growth phase and adaptation and relationship with stress response 177
Analytical methods: Statistical methods for assessing analytical data 176
Microbial community dynamics in thermophilic undefined milk starter cultures 176
Fumaric acid production from hydrolysates of starch-based substrates 175
Principi di modellazione in microbiologia 175
A simple method for detection and dosage of nisin in milk 174
Ecofisiologia dei microrganismi negli alimenti 174
Polymorphisms in stress response genes in Lactobacillus plantarum: implications for classification and heat stress response 174
Functional properties of Lactobacillus plantarum strains: A multivariate screening study 174
Analysis of rpoB polymorphism and PCR-based approaches for the identification of Leuconostoc mesenteroides at the species and subspecies level 174
Polymorphism of the phosphoserine phosphatase gene in Streptococcus thermophilus and its potential use for typing and monitoring of population diversity 173
Starter cultures: general aspects 173
Characterization of enterocin 1146, a bacteriocin from Enterococcus faecium inhibitory to Listeria monocytogenes 171
Characterization of lactic acid bacteria isolated from traditional fermented sausages produced in Basilicata (Southern Italy) 169
Effect of dissolved oxygen concentration on pH-controlled fed-batch gluconate production by immobilised Aspergillus niger 169
Phenotypic characterization of lactic acid bacteria from sourdoughs for Altamura bread produced in Apulia (Southern Italy) 169
Alginate from Azotobacter vinelandii. 168
Optimization of fumaric acid production from potato flour by Rhizopus arrhizus 168
Effect of ammonium sulphate concentration and agitation speed on the kinetics of alginate production by Azotobacter vinelandii DSM576 in batch fermentation. 167
The microflora of natural whey cultures utilized as starters in the manufacture of Mozzarella cheese from water-buffalo milk 167
FERMENTATION (INDUSTRIAL) | Production of Some Organic Acids (Citric, Gluconic, Lactic, and Propionic)Encyclopedia of Food Microbiology 167
Modelling the growth of Weissella cibaria as a function of fermentation conditions 167
Enzymatyc activities of lactic acid bacteria isolated from Cornetto di Matera sourdoughs 166
Influence of pH on the production of enterocin 1146 during batch fermentation 165
A simple method for the screening of lactic acid bacteria for the production of exopolysaccharides. 164
Kinetics of continuous whey fermentation by Kluyveromyces fragilis 163
A simple procedure for the analysis of nisin in milk 163
Aggregation of yeast cells in Lactobacillus plantarum: correlation with msa gene and description of a novel image analysis method 161
Starter cultures: general aspects 160
Characterization of natural starter cultures used in the manifacture of Pasta Filata cheese in Basilicata (Southern Italy). 160
Growth of thermophilic starters in whey permeate media 158
Alginate production by Azotobacter vinelandii DSM576 in batch fermentation. 158
Totale 20.279
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Categoria #
all - tutte 131.877
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 131.877
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.081 0 0 0 114 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
2026/20271.866 146 310 653 757 0 0 0 0 0 0 0 0
Totale 30.465