IRIS
PARENTE, Eugenio
 Distribuzione geografica
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Continente #
NA - Nord America 13.533
EU - Europa 3.418
AS - Asia 2.560
SA - Sud America 20
AF - Africa 10
Continente sconosciuto - Info sul continente non disponibili 10
OC - Oceania 9
Totale 19.560
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Nazione #
US - Stati Uniti d'America 13.336
CN - Cina 1.623
UA - Ucraina 1.140
IT - Italia 838
VN - Vietnam 680
GB - Regno Unito 306
DE - Germania 284
SE - Svezia 266
FI - Finlandia 214
CA - Canada 191
FR - Francia 148
SG - Singapore 110
IE - Irlanda 107
HK - Hong Kong 65
BE - Belgio 32
TR - Turchia 32
RU - Federazione Russa 22
AT - Austria 17
IN - India 17
EU - Europa 10
NL - Olanda 10
BR - Brasile 9
JP - Giappone 9
AU - Australia 7
ES - Italia 6
PK - Pakistan 6
CZ - Repubblica Ceca 5
MX - Messico 5
PL - Polonia 5
AR - Argentina 4
CH - Svizzera 4
CY - Cipro 4
CM - Camerun 3
DZ - Algeria 3
PE - Perù 3
PT - Portogallo 3
RO - Romania 3
CL - Cile 2
EE - Estonia 2
ID - Indonesia 2
KG - Kirghizistan 2
KR - Corea 2
NZ - Nuova Zelanda 2
ZA - Sudafrica 2
AE - Emirati Arabi Uniti 1
AZ - Azerbaigian 1
BG - Bulgaria 1
BO - Bolivia 1
CO - Colombia 1
DO - Repubblica Dominicana 1
ET - Etiopia 1
HU - Ungheria 1
IR - Iran 1
KZ - Kazakistan 1
LT - Lituania 1
LU - Lussemburgo 1
MA - Marocco 1
MY - Malesia 1
PH - Filippine 1
RS - Serbia 1
SI - Slovenia 1
TH - Thailandia 1
UZ - Uzbekistan 1
Totale 19.560
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Città #
Woodbridge 1.998
Fairfield 1.659
Ann Arbor 1.610
Houston 1.250
Jacksonville 988
Ashburn 888
Chandler 733
Dong Ket 680
Seattle 677
Wilmington 625
Cambridge 568
Nanjing 465
Beijing 383
Nanchang 198
Princeton 174
Toronto 160
Ogden 112
Boardman 102
Dublin 102
Kunming 77
Milan 76
Tianjin 70
Hebei 69
Singapore 69
Shenyang 68
New York 62
Helsinki 61
Hong Kong 58
Jiaxing 56
Centro 51
San Diego 48
London 47
Changsha 39
Hangzhou 36
San Francisco 36
Los Angeles 35
Brussels 32
Jinan 32
Falls Church 26
Rome 26
Bologna 24
Lanzhou 24
Changchun 23
Kocaeli 21
Naples 21
Verona 20
Ottawa 18
Shanghai 18
Des Moines 17
Oakland 17
Auburn Hills 16
Ningbo 16
Potenza 16
Vienna 16
Norwalk 15
Bari 14
Hounslow 14
Dearborn 13
Salerno 13
Zhengzhou 13
Kilburn 12
Padova 11
Redwood City 11
Guangzhou 10
Palermo 10
Serra 10
Frankfurt am Main 9
Pune 9
Vicenza 9
Chicago 8
Chiswick 7
Prescot 7
Taizhou 7
Acton 6
Amsterdam 6
Faisalabad 6
Torre Del Greco 6
Azzano San Paolo 5
Borås 5
Caserta 5
Central 5
Florence 5
Haikou 5
New Bedfont 5
Scafati 5
São Paulo 5
Tappahannock 5
Tokyo 5
Trani 5
Turin 5
Berlin 4
Cassano Allo Ionio 4
Chandigarh 4
Concorezzo 4
Edmonton 4
Hanover 4
Iesi 4
Indiana 4
Maranello 4
Melbourne 4
Totale 15.044
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Nome #
Metagenomics insights into food fermentations 267
Modelli primari per la crescita microbica 251
Draft Genome Sequence of the Respiration-Competent Strain Lactobacillus casei N87 237
Characterization of lactic acid bacteria isolated from sourdoughs for Cornetto, a traditional bread produced in Basilicata (Southern Italy) 207
Metabolic profiling and stress response of anaerobic and respiratory cultures of Lactobacillus plantarum C17 grown in a chemically defined medium 204
Effect of adjuncts on microbiological and chemical properties of Scamorza cheese 203
Aeration and supplementation with heme and menaquinone affect survival to stresses and antioxidant capability of Lactobacillus casei strains 183
Diversity of stress responses in dairy thermophilic streptococci 180
A comparison of bioinformatic approaches for 16S rRNA gene profiling of food bacterial microbiota 180
Aerobic metabolism in the genus Lactobacillus: Impact on stress response and potential applications in the food industry 179
Factors affecting gene expression and activity of heme- and manganese-dependent catalases in Lactobacillus casei strains 179
Overall volumetric oxygen transfer coefficient in an aerated bench-top stirred fermenter in aqueous dispersions of sodium alginate 176
Assessment of Aerobic and Respiratory Growth in the Lactobacillus casei Group 176
Diversity of stress tolerance in Lactobacillus plantarum, Lactobacillus pentosus and Lactobacillus paraplantarum: a multivariate screening study 175
Evolution of microbial counts and chemical and physico-chemical parameters in high-moisture Mozzarella cheese during refrigerated storage 174
Effect of inactivation of stress response regulators on the growth and survival of Streptococcus thermophilus Sfi39 173
Exopolysaccharide production by Streptococcus thermophilus SY: production and preliminary characterization of the polymer. 172
Microbial changes of natural milk cultures for mozzarella cheese during repeated propagation cycles 168
Acid production, proteolysis, autolytic and inhibitory properties of lactic acid bacteria isolated from pasta-filata cheeses: a multivariate screening study. 166
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 162
Discrimination of commercial Caciocavallo cheeses on the basis of the diversity of lactic microflora and primary proteolysis 162
Effect of inactivation of ccpA and aerobic growth in Lactobacillus plantarum: A proteomic perspective 162
Variation of microbial load and visual quality of ready-to-eat salads by vegetable type, season, processor and retailer 159
Rapid detection assay for oxygen consumption in the Lactobacillus casei group 158
A comparison of factors affecting the produc¬tion of two bacteriocins from lactic acid bacteria 158
Advancing integration of data on food microbiome studies: FoodMicrobionet 3.1, a major upgrade of the FoodMicrobionet database 158
Molecular and technological characterization of lactic acid bacteria from traditional fermented sausages of Basilicata region (Southern Italy) 156
Aerobic metabolism and oxidative stress tolerance in the Lactobacillus plantarum group 156
Adherence to the traditional Mediterranean diet in a population of South of Italy: factors involved and proposal of an educational field-based survey tool 156
Influence of pH on growth and bacteriocin production by Lactococcus lactis subsp. lactis 140NWC during batch fermentation 154
Evaluation of a differential medium for the preliminary identification of members of the Lactobacillus plantarum and Lactobacillus casei groups 154
RP-HPLC peptide profiling of cheese extracts: a study of sources of variation, repeatability and reproducibility 153
Antimicrobial activity of Myrtus communis L. water-ethanol extract against meat spoilage strains of Brochothrix thermosphacta and Pseudomonas fragi in vitro and in meat 151
Fermentation (Industrial): Production of Some Organic Acids (Citric, Gluconic, Lactic, and Propionic) 151
Urease production by Streptococcus thermophilus 150
A comparison of methods for the measurement of bacteriocin activity 150
Effect of respirative and catalase-positive Lactobacillus casei adjuncts on the production and quality of Cheddar-type cheese 150
Use of mass spectrometry to characterize proteolysis in cheese 149
Modelli terziari: software e database per la microbiologia predittiva 148
Use of dairy and non-dairy Lactobacillus plantarum, Lactobacillus paraplantarum and Lactobacillus pentosus strains as adjuncts in cheddar cheese 147
Protein fingerprinting may serve as a complementary tool for the phylogenetic classification of heterocystous (Nostoc, Anabaena, Cylindrospermum, Aulosira and Tolypothrix) Cyanobacteria. 146
Investigation of factors affecting aerobic and respiratory growth in the oxygen-tolerant strain Lactobacillus casei N87 146
Dynamics of bacterial communities and interaction networks in thawed fish fillets during chilled storage in air 144
Genotypic diversity of stress response in Lactobacillus plantarum, Lactobacillus paraplantarum and Lactobacillus pentosus 141
A comparison of fluorescent stains for the assessment of viability and metabolic activity of lactic acid bacteria. 140
The microbiota of high-moisture mozzarella cheese produced with different acidification methods 140
Analytical methods: Statistical methods for assessing analytical data 138
Ecofisiologia dei microrganismi negli alimenti 137
Tolerance of Lactobacillus casei, Lactobacillus paracasei and Lactobacillus rhamnosus strains to stress factors encountered in food processing and in the gastro-intestinal tract 137
Effect of Respiratory Growth on the Metabolite Production and Stress Robustness of Lactobacillus casei N87 Cultivated in Cheese Whey Permeate Medium 137
Viscoelastic properties of microbial alginate gels by oscillatory dynamic tests 137
Produzione in semicontinuo di acido gluconico con miceli immobilizzati di Aspergillus niger 136
Characterization of enterocin 1146, a bacteriocin from Enterococcus faecium inhibitory to Listeria monocytogenes 136
A multiple strain starter for water-buffalo Mozzarella cheese manufacture 135
A survey of non-starter lactic acid bacteria in traditional cheeses: Culture dependent identification and survival to simulated gastrointestinal transit 135
Aerobic and respirative growth of heterofermentative lactic acid bacteria: A screening study. 135
Effect of dissolved oxygen concentration on repeated production of gluconic acid by immobilised mycelia of Aspergillus niger 134
Effect of ammonium sulphate concentration and agitation speed on the kinetics of alginate production by Azotobacter vinelandii DSM576 in batch fermentation. 133
Proteolysis in model sourdough fermentations 132
Optimization of fumaric acid production from potato flour by Rhizopus arrhizus 132
Fumaric acid production from hydrolysates of starch-based substrates 131
A comparison of statistical methods for identification of Streptococcus thermophilus, Enterococcus faecalis and Enterococcus faecium from Randomly Amplified Polymorphic DNA patterns 131
Starter cultures: general aspects 130
Principi di modellazione in microbiologia 130
A statistical procedure for the analysis of microbial communities based on phenotypic properties of the isolates 130
Microbial community dynamics in thermophilic undefined milk starter cultures 129
Functional properties of Lactobacillus plantarum strains: A multivariate screening study 129
Molecular characterization of lactic acid bacteria from sourdough breads produced in Sardinia (Italy) and multivariate statistical analyses of the results 128
Alginate from Azotobacter vinelandii. 128
Polymorphisms in stress response genes in Lactobacillus plantarum: implications for classification and heat stress response 127
Effect of dissolved oxygen concentration on pH-controlled fed-batch gluconate production by immobilised Aspergillus niger 127
Enzymatyc activities of lactic acid bacteria isolated from Cornetto di Matera sourdoughs 126
Molecular and functional characterization of Lactobacillus sanfranciscensis strains isolated from sourdoughs 126
The microflora of natural whey cultures utilized as starters in the manufacture of Mozzarella cheese from water-buffalo milk 125
Kinetics of continuous whey fermentation by Kluyveromyces fragilis 125
Growth of thermophilic starters in whey permeate media 125
Processing of Chromatographic Data for Chemometric Analysis of Peptide Profiles from Cheese Extracts: A Novel Approach 125
Viability staining and detection of metabolic activity of sourdough lactic acid bacteria under stress conditions 125
Influence of pH on the production of enterocin 1146 during batch fermentation 124
SDS-PAGE patterns of whole cell proteins of Streptococcus thermophilus: impact of strain, growth phase and adaptation and relationship with stress response 124
Analytical methods: Multivariate statistical tools for analytical data 123
Comparison of different starter systems for water-buffalo Mozzarella cheese manufac-ture 122
Polymorphism of the phosphoserine phosphatase gene in Streptococcus thermophilus and its potential use for typing and monitoring of population diversity 122
FERMENTATION (INDUSTRIAL) | Production of Some Organic Acids (Citric, Gluconic, Lactic, and Propionic)Encyclopedia of Food Microbiology 121
Alginate production by Azotobacter vinelandii DSM576 in batch fermentation. 118
Evolution of microbial populations and biogenic amine production in dry sausages produced in Southern Italy 116
The combined effect of nisin, leucocin F10, pH, NaCl and EDTA on the survival of Listeria monocytogenes in broth. 116
FoodMicrobionet: A database for the visualisation and exploration of food bacterial communities based on network analysis 116
Inhibition of Listeria in buffer, broth, and milk by enterocin 1146, a bacteriocin produced by Enterococcus faecium 115
A study on relationships between durum wheat semolina properties, technological mixing parameters and the properties of dough after mixing 115
Phenotypic diversity of lactic acid bacteria isolated from fermented sausages produced in Basilicata (Southern Italy). 115
Phenotypic characterization of lactic acid bacteria from sourdoughs for Altamura bread produced in Apulia (Southern Italy) 115
Recent Past, Present, and Future of the Food Microbiome 115
Inactivation of ccpA and aeration affect growth, metabolite production and stress tolerance in Lactobacillus plantarum WCFS1 113
Produzione di ureasi da Streptococcus thermophilus 108
Structure of association networks in food bacterial communities 108
Genotypic and phenotypic diversity of Lactobacillus rossiae strains isolated from sourdough 107
Aggregation of yeast cells in Lactobacillus plantarum: correlation with msa gene and description of a novel image analysis method 106
Proteomics for the elucidation of oxidative stress response mechanism in Lactobacillus plantarum. 105
Characterization of lactic acid bacteria isolated from traditional fermented sausages produced in Basilicata (Southern Italy) 104
Totale 14.470
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Categoria #
all - tutte 74.450
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 74.450
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20204.279 0 434 361 1.116 193 390 309 431 310 293 384 58
2020/20213.622 268 320 252 355 156 260 188 243 120 360 319 781
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
2024/2025133 79 54 0 0 0 0 0 0 0 0 0 0
Totale 19.960