IRIS
PARENTE, Eugenio
 Distribuzione geografica
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Continente #
NA - Nord America 13.890
EU - Europa 3.545
AS - Asia 2.863
SA - Sud America 21
AF - Africa 13
Continente sconosciuto - Info sul continente non disponibili 10
OC - Oceania 10
Totale 20.352
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Nazione #
US - Stati Uniti d'America 13.684
CN - Cina 1.663
UA - Ucraina 1.140
IT - Italia 905
VN - Vietnam 682
SG - Singapore 339
GB - Regno Unito 313
DE - Germania 292
SE - Svezia 267
FI - Finlandia 224
CA - Canada 197
FR - Francia 152
IE - Irlanda 109
HK - Hong Kong 66
TR - Turchia 35
BE - Belgio 32
NL - Olanda 25
RU - Federazione Russa 22
IN - India 19
AT - Austria 17
EU - Europa 10
JP - Giappone 10
KR - Corea 10
BR - Brasile 9
AU - Australia 7
PK - Pakistan 7
ES - Italia 6
PL - Polonia 6
PT - Portogallo 6
CZ - Repubblica Ceca 5
KG - Kirghizistan 5
MX - Messico 5
AR - Argentina 4
CH - Svizzera 4
CY - Cipro 4
EE - Estonia 4
ID - Indonesia 4
LT - Lituania 4
CM - Camerun 3
DZ - Algeria 3
NZ - Nuova Zelanda 3
PE - Perù 3
PH - Filippine 3
RO - Romania 3
BD - Bangladesh 2
BO - Bolivia 2
CL - Cile 2
IL - Israele 2
KZ - Kazakistan 2
LU - Lussemburgo 2
MA - Marocco 2
NO - Norvegia 2
PA - Panama 2
UZ - Uzbekistan 2
ZA - Sudafrica 2
AE - Emirati Arabi Uniti 1
AM - Armenia 1
AZ - Azerbaigian 1
BG - Bulgaria 1
CO - Colombia 1
DO - Repubblica Dominicana 1
EG - Egitto 1
ET - Etiopia 1
HU - Ungheria 1
IR - Iran 1
JM - Giamaica 1
LA - Repubblica Popolare Democratica del Laos 1
LK - Sri Lanka 1
LV - Lettonia 1
MY - Malesia 1
NG - Nigeria 1
RS - Serbia 1
SI - Slovenia 1
TH - Thailandia 1
Totale 20.352
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Città #
Woodbridge 1.998
Fairfield 1.659
Ann Arbor 1.610
Houston 1.250
Jacksonville 988
Ashburn 894
Chandler 733
Dong Ket 680
Seattle 677
Wilmington 625
Cambridge 568
Nanjing 465
Beijing 384
Boardman 287
Singapore 272
Nanchang 198
Princeton 174
Toronto 163
Ogden 112
Dublin 104
Milan 79
Kunming 77
Helsinki 71
Tianjin 70
Hebei 69
Shenyang 68
New York 62
Hong Kong 59
Jiaxing 56
Centro 51
London 49
San Diego 48
Los Angeles 46
Changsha 40
San Francisco 37
Hangzhou 36
Brussels 32
Jinan 32
Santa Clara 29
Rome 28
Bologna 26
Falls Church 26
Lanzhou 24
Changchun 23
Kocaeli 21
Naples 21
Ottawa 21
Verona 20
Shanghai 19
Des Moines 17
Oakland 17
Auburn Hills 16
Bari 16
Ningbo 16
Potenza 16
Vienna 16
Norwalk 15
Hounslow 14
Zhengzhou 14
Dearborn 13
Palermo 13
Salerno 13
Kilburn 12
Guangzhou 11
Padova 11
Redwood City 11
Frankfurt am Main 10
Serra 10
Pune 9
Vicenza 9
Amsterdam 8
Camerino 8
Chicago 8
Nam-gu 8
Chiswick 7
Prescot 7
Taizhou 7
Acton 6
Corigliano d'Otranto 6
Faisalabad 6
Munich 6
Tokyo 6
Torre Del Greco 6
Azzano San Paolo 5
Bishkek 5
Borås 5
Caserta 5
Central 5
Florence 5
Haikou 5
New Bedfont 5
Scafati 5
São Paulo 5
Tappahannock 5
Trani 5
Turin 5
Berlin 4
Cassano Allo Ionio 4
Chandigarh 4
Concorezzo 4
Totale 15.530
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Nome #
Modelli primari per la crescita microbica 273
Metagenomics insights into food fermentations 270
Draft Genome Sequence of the Respiration-Competent Strain Lactobacillus casei N87 242
Characterization of lactic acid bacteria isolated from sourdoughs for Cornetto, a traditional bread produced in Basilicata (Southern Italy) 214
Metabolic profiling and stress response of anaerobic and respiratory cultures of Lactobacillus plantarum C17 grown in a chemically defined medium 212
Effect of adjuncts on microbiological and chemical properties of Scamorza cheese 208
Aerobic metabolism in the genus Lactobacillus: Impact on stress response and potential applications in the food industry 191
Aeration and supplementation with heme and menaquinone affect survival to stresses and antioxidant capability of Lactobacillus casei strains 189
A comparison of bioinformatic approaches for 16S rRNA gene profiling of food bacterial microbiota 187
Factors affecting gene expression and activity of heme- and manganese-dependent catalases in Lactobacillus casei strains 185
Assessment of Aerobic and Respiratory Growth in the Lactobacillus casei Group 183
Diversity of stress responses in dairy thermophilic streptococci 182
Overall volumetric oxygen transfer coefficient in an aerated bench-top stirred fermenter in aqueous dispersions of sodium alginate 181
Evolution of microbial counts and chemical and physico-chemical parameters in high-moisture Mozzarella cheese during refrigerated storage 181
Diversity of stress tolerance in Lactobacillus plantarum, Lactobacillus pentosus and Lactobacillus paraplantarum: a multivariate screening study 180
Effect of inactivation of stress response regulators on the growth and survival of Streptococcus thermophilus Sfi39 176
Exopolysaccharide production by Streptococcus thermophilus SY: production and preliminary characterization of the polymer. 175
Acid production, proteolysis, autolytic and inhibitory properties of lactic acid bacteria isolated from pasta-filata cheeses: a multivariate screening study. 172
Microbial changes of natural milk cultures for mozzarella cheese during repeated propagation cycles 171
Discrimination of commercial Caciocavallo cheeses on the basis of the diversity of lactic microflora and primary proteolysis 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 165
Rapid detection assay for oxygen consumption in the Lactobacillus casei group 165
Effect of inactivation of ccpA and aerobic growth in Lactobacillus plantarum: A proteomic perspective 164
Advancing integration of data on food microbiome studies: FoodMicrobionet 3.1, a major upgrade of the FoodMicrobionet database 163
Molecular and technological characterization of lactic acid bacteria from traditional fermented sausages of Basilicata region (Southern Italy) 162
A comparison of factors affecting the produc¬tion of two bacteriocins from lactic acid bacteria 162
Aerobic metabolism and oxidative stress tolerance in the Lactobacillus plantarum group 161
Adherence to the traditional Mediterranean diet in a population of South of Italy: factors involved and proposal of an educational field-based survey tool 161
Variation of microbial load and visual quality of ready-to-eat salads by vegetable type, season, processor and retailer 160
Influence of pH on growth and bacteriocin production by Lactococcus lactis subsp. lactis 140NWC during batch fermentation 157
RP-HPLC peptide profiling of cheese extracts: a study of sources of variation, repeatability and reproducibility 156
A comparison of methods for the measurement of bacteriocin activity 156
Antimicrobial activity of Myrtus communis L. water-ethanol extract against meat spoilage strains of Brochothrix thermosphacta and Pseudomonas fragi in vitro and in meat 155
Evaluation of a differential medium for the preliminary identification of members of the Lactobacillus plantarum and Lactobacillus casei groups 155
Effect of respirative and catalase-positive Lactobacillus casei adjuncts on the production and quality of Cheddar-type cheese 155
Fermentation (Industrial): Production of Some Organic Acids (Citric, Gluconic, Lactic, and Propionic) 154
Urease production by Streptococcus thermophilus 154
Use of mass spectrometry to characterize proteolysis in cheese 153
Modelli terziari: software e database per la microbiologia predittiva 153
Dynamics of bacterial communities and interaction networks in thawed fish fillets during chilled storage in air 152
Investigation of factors affecting aerobic and respiratory growth in the oxygen-tolerant strain Lactobacillus casei N87 150
Protein fingerprinting may serve as a complementary tool for the phylogenetic classification of heterocystous (Nostoc, Anabaena, Cylindrospermum, Aulosira and Tolypothrix) Cyanobacteria. 149
Use of dairy and non-dairy Lactobacillus plantarum, Lactobacillus paraplantarum and Lactobacillus pentosus strains as adjuncts in cheddar cheese 148
Genotypic diversity of stress response in Lactobacillus plantarum, Lactobacillus paraplantarum and Lactobacillus pentosus 145
A comparison of fluorescent stains for the assessment of viability and metabolic activity of lactic acid bacteria. 144
Analytical methods: Statistical methods for assessing analytical data 143
The microbiota of high-moisture mozzarella cheese produced with different acidification methods 143
Ecofisiologia dei microrganismi negli alimenti 142
Effect of Respiratory Growth on the Metabolite Production and Stress Robustness of Lactobacillus casei N87 Cultivated in Cheese Whey Permeate Medium 142
A survey of non-starter lactic acid bacteria in traditional cheeses: Culture dependent identification and survival to simulated gastrointestinal transit 141
Aerobic and respirative growth of heterofermentative lactic acid bacteria: A screening study. 140
Viscoelastic properties of microbial alginate gels by oscillatory dynamic tests 140
Produzione in semicontinuo di acido gluconico con miceli immobilizzati di Aspergillus niger 139
A multiple strain starter for water-buffalo Mozzarella cheese manufacture 139
Tolerance of Lactobacillus casei, Lactobacillus paracasei and Lactobacillus rhamnosus strains to stress factors encountered in food processing and in the gastro-intestinal tract 139
Characterization of enterocin 1146, a bacteriocin from Enterococcus faecium inhibitory to Listeria monocytogenes 138
Effect of dissolved oxygen concentration on repeated production of gluconic acid by immobilised mycelia of Aspergillus niger 137
Effect of ammonium sulphate concentration and agitation speed on the kinetics of alginate production by Azotobacter vinelandii DSM576 in batch fermentation. 136
A comparison of statistical methods for identification of Streptococcus thermophilus, Enterococcus faecalis and Enterococcus faecium from Randomly Amplified Polymorphic DNA patterns 136
Starter cultures: general aspects 134
Fumaric acid production from hydrolysates of starch-based substrates 134
A statistical procedure for the analysis of microbial communities based on phenotypic properties of the isolates 134
Proteolysis in model sourdough fermentations 134
Principi di modellazione in microbiologia 133
Optimization of fumaric acid production from potato flour by Rhizopus arrhizus 133
Microbial community dynamics in thermophilic undefined milk starter cultures 133
Functional properties of Lactobacillus plantarum strains: A multivariate screening study 133
Molecular characterization of lactic acid bacteria from sourdough breads produced in Sardinia (Italy) and multivariate statistical analyses of the results 132
Alginate from Azotobacter vinelandii. 131
Molecular and functional characterization of Lactobacillus sanfranciscensis strains isolated from sourdoughs 130
Enzymatyc activities of lactic acid bacteria isolated from Cornetto di Matera sourdoughs 129
Polymorphisms in stress response genes in Lactobacillus plantarum: implications for classification and heat stress response 129
Effect of dissolved oxygen concentration on pH-controlled fed-batch gluconate production by immobilised Aspergillus niger 129
Viability staining and detection of metabolic activity of sourdough lactic acid bacteria under stress conditions 129
Influence of pH on the production of enterocin 1146 during batch fermentation 128
Analytical methods: Multivariate statistical tools for analytical data 128
Kinetics of continuous whey fermentation by Kluyveromyces fragilis 128
Growth of thermophilic starters in whey permeate media 128
Processing of Chromatographic Data for Chemometric Analysis of Peptide Profiles from Cheese Extracts: A Novel Approach 128
The microflora of natural whey cultures utilized as starters in the manufacture of Mozzarella cheese from water-buffalo milk 127
Comparison of different starter systems for water-buffalo Mozzarella cheese manufac-ture 126
SDS-PAGE patterns of whole cell proteins of Streptococcus thermophilus: impact of strain, growth phase and adaptation and relationship with stress response 126
Polymorphism of the phosphoserine phosphatase gene in Streptococcus thermophilus and its potential use for typing and monitoring of population diversity 126
FERMENTATION (INDUSTRIAL) | Production of Some Organic Acids (Citric, Gluconic, Lactic, and Propionic)Encyclopedia of Food Microbiology 124
Alginate production by Azotobacter vinelandii DSM576 in batch fermentation. 122
Evolution of microbial populations and biogenic amine production in dry sausages produced in Southern Italy 121
A study on relationships between durum wheat semolina properties, technological mixing parameters and the properties of dough after mixing 120
FoodMicrobionet: A database for the visualisation and exploration of food bacterial communities based on network analysis 120
Inhibition of Listeria in buffer, broth, and milk by enterocin 1146, a bacteriocin produced by Enterococcus faecium 118
The combined effect of nisin, leucocin F10, pH, NaCl and EDTA on the survival of Listeria monocytogenes in broth. 118
Phenotypic diversity of lactic acid bacteria isolated from fermented sausages produced in Basilicata (Southern Italy). 118
Phenotypic characterization of lactic acid bacteria from sourdoughs for Altamura bread produced in Apulia (Southern Italy) 118
Recent Past, Present, and Future of the Food Microbiome 117
Inactivation of ccpA and aeration affect growth, metabolite production and stress tolerance in Lactobacillus plantarum WCFS1 116
Aggregation of yeast cells in Lactobacillus plantarum: correlation with msa gene and description of a novel image analysis method 113
Genotypic and phenotypic diversity of Lactobacillus rossiae strains isolated from sourdough 112
Produzione di ureasi da Streptococcus thermophilus 111
Structure of association networks in food bacterial communities 111
Proteomics for the elucidation of oxidative stress response mechanism in Lactobacillus plantarum. 109
Characterization of lactic acid bacteria isolated from traditional fermented sausages produced in Basilicata (Southern Italy) 108
Totale 14.890
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Categoria #
all - tutte 83.579
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 83.579
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20202.175 0 0 0 0 0 390 309 431 310 293 384 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
2024/2025929 79 60 426 162 111 91 0 0 0 0 0 0
Totale 20.756