IRIS
PARENTE, Eugenio
 Distribuzione geografica
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Continente #
NA - Nord America 17.121
EU - Europa 4.841
AS - Asia 4.825
SA - Sud America 406
AF - Africa 73
OC - Oceania 13
Continente sconosciuto - Info sul continente non disponibili 10
Totale 27.289
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Nazione #
US - Stati Uniti d'America 16.819
CN - Cina 2.164
IT - Italia 1.188
UA - Ucraina 1.147
SG - Singapore 1.045
VN - Vietnam 912
RU - Federazione Russa 413
HK - Hong Kong 392
FR - Francia 384
DE - Germania 377
GB - Regno Unito 374
BR - Brasile 302
SE - Svezia 291
FI - Finlandia 277
CA - Canada 243
IE - Irlanda 111
IN - India 67
NL - Olanda 65
TR - Turchia 50
AR - Argentina 44
PL - Polonia 39
MX - Messico 38
BE - Belgio 34
ES - Italia 33
AT - Austria 28
JP - Giappone 27
MA - Marocco 24
RS - Serbia 23
BD - Bangladesh 19
CO - Colombia 18
ID - Indonesia 18
KR - Corea 17
IQ - Iraq 16
PK - Pakistan 14
ZA - Sudafrica 14
EC - Ecuador 11
EU - Europa 10
AU - Australia 9
LT - Lituania 9
AE - Emirati Arabi Uniti 8
CL - Cile 8
MY - Malesia 8
CH - Svizzera 7
DZ - Algeria 7
PE - Perù 7
PH - Filippine 7
JM - Giamaica 6
LB - Libano 6
PT - Portogallo 6
PY - Paraguay 6
SA - Arabia Saudita 6
CZ - Repubblica Ceca 5
IL - Israele 5
IR - Iran 5
KE - Kenya 5
KG - Kirghizistan 5
UZ - Uzbekistan 5
AZ - Azerbaigian 4
CY - Cipro 4
EE - Estonia 4
JO - Giordania 4
KZ - Kazakistan 4
NG - Nigeria 4
NO - Norvegia 4
RO - Romania 4
VE - Venezuela 4
AL - Albania 3
BO - Bolivia 3
CM - Camerun 3
DO - Repubblica Dominicana 3
EG - Egitto 3
ET - Etiopia 3
HN - Honduras 3
NZ - Nuova Zelanda 3
AM - Armenia 2
BG - Bulgaria 2
BY - Bielorussia 2
CR - Costa Rica 2
HU - Ungheria 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
AO - Angola 1
BA - Bosnia-Erzegovina 1
BB - Barbados 1
BH - Bahrain 1
BN - Brunei Darussalam 1
CG - Congo 1
CI - Costa d'Avorio 1
GA - Gabon 1
GT - Guatemala 1
GY - Guiana 1
LA - Repubblica Popolare Democratica del Laos 1
Totale 27.279
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Città #
Woodbridge 1.998
Fairfield 1.659
Ann Arbor 1.610
Ashburn 1.496
Houston 1.253
Jacksonville 988
San Jose 780
Chandler 733
Seattle 686
Dong Ket 680
Beijing 668
Wilmington 626
Cambridge 568
Nanjing 466
Dallas 421
Singapore 395
Hong Kong 382
Boardman 292
The Dalles 225
Nanchang 198
Toronto 175
Princeton 174
Los Angeles 168
Lauterbourg 160
Kent 136
Moscow 120
New York 119
Helsinki 113
Ogden 112
Dublin 106
Milan 105
Ho Chi Minh City 83
Kunming 77
Tianjin 70
Hebei 69
Shenyang 69
Orem 65
Buffalo 62
London 61
Santa Clara 57
Jiaxing 56
Rome 56
Chicago 55
Centro 51
Hanoi 50
San Diego 49
San Francisco 47
Council Bluffs 41
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
Stockholm 25
Lanzhou 24
Bari 23
Changchun 23
Chennai 23
Naples 23
Ottawa 23
Denver 22
Shanghai 22
Camerino 21
Kocaeli 21
Tokyo 21
Montreal 20
Valjevo 20
Verona 20
Brooklyn 19
Vienna 19
Potenza 18
Des Moines 17
Oakland 17
Auburn Hills 16
Casablanca 16
Ningbo 16
Poplar 16
Manchester 15
Norwalk 15
Atlanta 14
Guangzhou 14
Hounslow 14
Zhengzhou 14
Boston 13
Dearborn 13
Palermo 13
Salerno 13
Kilburn 12
Phoenix 12
Elk Grove Village 11
Nuremberg 11
Padova 11
Redwood City 11
Ankara 10
Totale 19.684
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Nome #
Modelli primari per la crescita microbica 418
Metagenomics insights into food fermentations 294
Draft Genome Sequence of the Respiration-Competent Strain Lactobacillus casei N87 292
Metabolic profiling and stress response of anaerobic and respiratory cultures of Lactobacillus plantarum C17 grown in a chemically defined medium 255
Characterization of lactic acid bacteria isolated from sourdoughs for Cornetto, a traditional bread produced in Basilicata (Southern Italy) 250
Aerobic metabolism in the genus Lactobacillus: Impact on stress response and potential applications in the food industry 249
Aeration and supplementation with heme and menaquinone affect survival to stresses and antioxidant capability of Lactobacillus casei strains 247
Effect of adjuncts on microbiological and chemical properties of Scamorza cheese 246
Factors affecting gene expression and activity of heme- and manganese-dependent catalases in Lactobacillus casei strains 239
Exopolysaccharide production by Streptococcus thermophilus SY: production and preliminary characterization of the polymer. 234
A comparison of bioinformatic approaches for 16S rRNA gene profiling of food bacterial microbiota 229
Advancing integration of data on food microbiome studies: FoodMicrobionet 3.1, a major upgrade of the FoodMicrobionet database 224
Assessment of Aerobic and Respiratory Growth in the Lactobacillus casei Group 223
Evolution of microbial counts and chemical and physico-chemical parameters in high-moisture Mozzarella cheese during refrigerated storage 222
A comparison of methods for the measurement of bacteriocin activity 219
Diversity of stress tolerance in Lactobacillus plantarum, Lactobacillus pentosus and Lactobacillus paraplantarum: a multivariate screening study 215
Aerobic metabolism and oxidative stress tolerance in the Lactobacillus plantarum group 214
Overall volumetric oxygen transfer coefficient in an aerated bench-top stirred fermenter in aqueous dispersions of sodium alginate 213
Effect of inactivation of ccpA and aerobic growth in Lactobacillus plantarum: A proteomic perspective 213
Effect of inactivation of stress response regulators on the growth and survival of Streptococcus thermophilus Sfi39 211
Acid production, proteolysis, autolytic and inhibitory properties of lactic acid bacteria isolated from pasta-filata cheeses: a multivariate screening study. 211
Adherence to the traditional Mediterranean diet in a population of South of Italy: factors involved and proposal of an educational field-based survey tool 211
A comparison of fluorescent stains for the assessment of viability and metabolic activity of lactic acid bacteria. 208
Diversity of stress responses in dairy thermophilic streptococci 207
Rapid detection assay for oxygen consumption in the Lactobacillus casei group 201
Modelli terziari: software e database per la microbiologia predittiva 201
Aerobic and respirative growth of heterofermentative lactic acid bacteria: A screening study. 201
Microbial changes of natural milk cultures for mozzarella cheese during repeated propagation cycles 200
A comparison of factors affecting the produc¬tion of two bacteriocins from lactic acid bacteria 197
Effect of Respiratory Growth on the Metabolite Production and Stress Robustness of Lactobacillus casei N87 Cultivated in Cheese Whey Permeate Medium 197
Dynamics of bacterial communities and interaction networks in thawed fish fillets during chilled storage in air 196
Evaluation of a differential medium for the preliminary identification of members of the Lactobacillus plantarum and Lactobacillus casei groups 195
RP-HPLC peptide profiling of cheese extracts: a study of sources of variation, repeatability and reproducibility 194
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 193
A survey of non-starter lactic acid bacteria in traditional cheeses: Culture dependent identification and survival to simulated gastrointestinal transit 193
Effect of respirative and catalase-positive Lactobacillus casei adjuncts on the production and quality of Cheddar-type cheese 193
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 193
Viscoelastic properties of microbial alginate gels by oscillatory dynamic tests 192
Molecular and technological characterization of lactic acid bacteria from traditional fermented sausages of Basilicata region (Southern Italy) 191
Discrimination of commercial Caciocavallo cheeses on the basis of the diversity of lactic microflora and primary proteolysis 191
Genotypic diversity of stress response in Lactobacillus plantarum, Lactobacillus paraplantarum and Lactobacillus pentosus 190
Variation of microbial load and visual quality of ready-to-eat salads by vegetable type, season, processor and retailer 189
Inactivation of ccpA and aeration affect growth, metabolite production and stress tolerance in Lactobacillus plantarum WCFS1 185
Viability staining and detection of metabolic activity of sourdough lactic acid bacteria under stress conditions 185
Influence of pH on growth and bacteriocin production by Lactococcus lactis subsp. lactis 140NWC during batch fermentation 183
A multiple strain starter for water-buffalo Mozzarella cheese manufacture 183
A statistical procedure for the analysis of microbial communities based on phenotypic properties of the isolates 183
Urease production by Streptococcus thermophilus 183
Investigation of factors affecting aerobic and respiratory growth in the oxygen-tolerant strain Lactobacillus casei N87 183
Protein fingerprinting may serve as a complementary tool for the phylogenetic classification of heterocystous (Nostoc, Anabaena, Cylindrospermum, Aulosira and Tolypothrix) Cyanobacteria. 182
Antimicrobial activity of Myrtus communis L. water-ethanol extract against meat spoilage strains of Brochothrix thermosphacta and Pseudomonas fragi in vitro and in meat 181
Use of dairy and non-dairy Lactobacillus plantarum, Lactobacillus paraplantarum and Lactobacillus pentosus strains as adjuncts in cheddar cheese 181
Use of mass spectrometry to characterize proteolysis in cheese 180
Fermentation (Industrial): Production of Some Organic Acids (Citric, Gluconic, Lactic, and Propionic) 178
Processing of Chromatographic Data for Chemometric Analysis of Peptide Profiles from Cheese Extracts: A Novel Approach 175
The microbiota of high-moisture mozzarella cheese produced with different acidification methods 175
A comparison of statistical methods for identification of Streptococcus thermophilus, Enterococcus faecalis and Enterococcus faecium from Randomly Amplified Polymorphic DNA patterns 175
Molecular and functional characterization of Lactobacillus sanfranciscensis strains isolated from sourdoughs 172
Temperature and respiration affect the growth and stress resistance of Lactobacillus plantarum C17 170
Tolerance of Lactobacillus casei, Lactobacillus paracasei and Lactobacillus rhamnosus strains to stress factors encountered in food processing and in the gastro-intestinal tract 170
Ecofisiologia dei microrganismi negli alimenti 169
Proteolysis in model sourdough fermentations 169
A simple method for detection and dosage of nisin in milk 169
Effect of dissolved oxygen concentration on repeated production of gluconic acid by immobilised mycelia of Aspergillus niger 168
Analytical methods: Statistical methods for assessing analytical data 168
Recent Past, Present, and Future of the Food Microbiome 168
Functional properties of Lactobacillus plantarum strains: A multivariate screening study 167
Produzione in semicontinuo di acido gluconico con miceli immobilizzati di Aspergillus niger 166
Polymorphisms in stress response genes in Lactobacillus plantarum: implications for classification and heat stress response 164
Molecular characterization of lactic acid bacteria from sourdough breads produced in Sardinia (Italy) and multivariate statistical analyses of the results 163
A simple method for detection and dosage of nisin in milk 162
Analysis of rpoB polymorphism and PCR-based approaches for the identification of Leuconostoc mesenteroides at the species and subspecies level 162
A new procedure for the determination of nisin in milk. 162
Principi di modellazione in microbiologia 161
Starter cultures: general aspects 161
Fumaric acid production from hydrolysates of starch-based substrates 160
Characterization of enterocin 1146, a bacteriocin from Enterococcus faecium inhibitory to Listeria monocytogenes 160
Microbial community dynamics in thermophilic undefined milk starter cultures 160
A study on relationships between durum wheat semolina properties, technological mixing parameters and the properties of dough after mixing 159
SDS-PAGE patterns of whole cell proteins of Streptococcus thermophilus: impact of strain, growth phase and adaptation and relationship with stress response 159
Effect of ammonium sulphate concentration and agitation speed on the kinetics of alginate production by Azotobacter vinelandii DSM576 in batch fermentation. 158
Enzymatyc activities of lactic acid bacteria isolated from Cornetto di Matera sourdoughs 157
Influence of pH on the production of enterocin 1146 during batch fermentation 156
Effect of dissolved oxygen concentration on pH-controlled fed-batch gluconate production by immobilised Aspergillus niger 156
Polymorphism of the phosphoserine phosphatase gene in Streptococcus thermophilus and its potential use for typing and monitoring of population diversity 156
Starter cultures: general aspects 155
Characterization of lactic acid bacteria isolated from traditional fermented sausages produced in Basilicata (Southern Italy) 155
Alginate from Azotobacter vinelandii. 154
Optimization of fumaric acid production from potato flour by Rhizopus arrhizus 154
Phenotypic characterization of lactic acid bacteria from sourdoughs for Altamura bread produced in Apulia (Southern Italy) 153
A simple procedure for the analysis of nisin in milk 151
The microflora of natural whey cultures utilized as starters in the manufacture of Mozzarella cheese from water-buffalo milk 150
Kinetics of continuous whey fermentation by Kluyveromyces fragilis 150
Alginate production by Azotobacter vinelandii DSM576 in batch fermentation. 150
Antagonistic activity of lactic acid bacteria isolated from natural whey starter for water-buffalo mozzarella cheese manufacture 149
Growth of thermophilic starters in whey permeate media 149
Aggregation of yeast cells in Lactobacillus plantarum: correlation with msa gene and description of a novel image analysis method 149
Produzione di ureasi da Streptococcus thermophilus 148
Analytical methods: Multivariate statistical tools for analytical data 148
Evolution of microbial populations and biogenic amine production in dry sausages produced in Southern Italy 147
Totale 18.797
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Categoria #
all - tutte 115.002
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 115.002
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20211.460 0 0 0 0 0 0 0 0 0 360 319 781
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
2025/20265.489 328 329 429 833 812 566 993 266 409 524 0 0
Totale 27.708