IRIS
RICCIARDI, Annamaria
 Distribuzione geografica
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Continente #
NA - Nord America 10.085
AS - Asia 2.911
EU - Europa 2.895
SA - Sud America 249
AF - Africa 29
OC - Oceania 13
Continente sconosciuto - Info sul continente non disponibili 6
Totale 16.188
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Nazione #
US - Stati Uniti d'America 9.857
CN - Cina 1.370
IT - Italia 700
UA - Ucraina 692
VN - Vietnam 606
SG - Singapore 523
DE - Germania 338
GB - Regno Unito 249
HK - Hong Kong 231
BR - Brasile 198
SE - Svezia 197
CA - Canada 188
FR - Francia 159
FI - Finlandia 155
RU - Federazione Russa 153
IE - Irlanda 74
IN - India 40
TR - Turchia 40
PL - Polonia 38
NL - Olanda 33
MX - Messico 30
BE - Belgio 29
AR - Argentina 23
ES - Italia 23
JP - Giappone 16
CO - Colombia 10
AU - Australia 9
KR - Corea 9
AE - Emirati Arabi Uniti 8
AT - Austria 8
ID - Indonesia 8
PK - Pakistan 8
ZA - Sudafrica 8
BD - Bangladesh 7
MY - Malesia 7
CH - Svizzera 6
DZ - Algeria 6
EU - Europa 6
IR - Iran 6
LT - Lituania 6
PT - Portogallo 6
EC - Ecuador 5
MA - Marocco 5
IQ - Iraq 4
KG - Kirghizistan 4
KZ - Kazakistan 4
PA - Panama 4
PE - Perù 4
AL - Albania 3
CL - Cile 3
CZ - Repubblica Ceca 3
IL - Israele 3
PH - Filippine 3
RO - Romania 3
BG - Bulgaria 2
BO - Bolivia 2
BY - Bielorussia 2
DO - Repubblica Dominicana 2
EE - Estonia 2
EG - Egitto 2
GT - Guatemala 2
HU - Ungheria 2
KE - Kenya 2
MD - Moldavia 2
NO - Norvegia 2
NZ - Nuova Zelanda 2
PY - Paraguay 2
RS - Serbia 2
SA - Arabia Saudita 2
SK - Slovacchia (Repubblica Slovacca) 2
TN - Tunisia 2
UY - Uruguay 2
UZ - Uzbekistan 2
AM - Armenia 1
AZ - Azerbaigian 1
BN - Brunei Darussalam 1
CG - Congo 1
DK - Danimarca 1
GA - Gabon 1
HN - Honduras 1
JM - Giamaica 1
JO - Giordania 1
LA - Repubblica Popolare Democratica del Laos 1
LB - Libano 1
LK - Sri Lanka 1
LU - Lussemburgo 1
LV - Lettonia 1
MK - Macedonia 1
NP - Nepal 1
NR - Nauru 1
OM - Oman 1
PF - Polinesia Francese 1
SD - Sudan 1
SN - Senegal 1
TH - Thailandia 1
Totale 16.188
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Città #
Woodbridge 1.258
Fairfield 1.069
Ann Arbor 889
Ashburn 831
Houston 822
Jacksonville 604
Beijing 523
Dong Ket 497
Chandler 465
Seattle 434
Wilmington 403
Cambridge 368
Nanjing 265
Dallas 233
Singapore 232
Hong Kong 225
Boardman 182
The Dalles 145
Toronto 142
Los Angeles 115
Nanchang 115
Princeton 108
New York 104
Kent 96
Dublin 69
Ogden 65
Milan 59
Helsinki 55
Centro 52
London 43
Ho Chi Minh City 42
Hebei 41
Buffalo 38
Kunming 38
Moscow 38
Santa Clara 38
Tianjin 38
Chicago 35
Shenyang 35
Munich 32
Jiaxing 30
Warsaw 30
San Francisco 28
Brussels 27
Hanoi 27
Changsha 26
San Diego 26
Denver 24
São Paulo 24
Camerino 23
Stockholm 23
Hangzhou 22
Frankfurt am Main 21
Ottawa 21
Brooklyn 20
Lanzhou 19
Potenza 18
Rome 18
Oakland 17
Bologna 16
Jinan 16
Kocaeli 16
Orem 14
Verona 14
Amsterdam 13
Changchun 13
Guangzhou 13
Ningbo 13
Tokyo 13
Auburn Hills 12
Bari 12
Des Moines 12
Montreal 12
Naples 12
Poplar 12
Zhengzhou 12
Falkenstein 11
Mexico City 11
Shanghai 11
Boston 10
Chennai 10
Salt Lake City 10
Serra 10
Atlanta 9
Dearborn 9
Pune 9
Salerno 9
Vicenza 9
Ankara 8
Kilburn 8
Nam-gu 8
Phoenix 8
Pignola 8
Belo Horizonte 7
Calgary 7
Corigliano d'Otranto 7
Hounslow 7
Padova 7
Pantigliate 7
Sommariva Perno 7
Totale 11.719
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Nome #
Effect of jenny milk addition on the inhibition of late blowing in semihard cheese 310
Draft Genome Sequence of the Respiration-Competent Strain Lactobacillus casei N87 281
Metabolic profiling and stress response of anaerobic and respiratory cultures of Lactobacillus plantarum C17 grown in a chemically defined medium 242
Characterization of lactic acid bacteria isolated from sourdoughs for Cornetto, a traditional bread produced in Basilicata (Southern Italy) 234
Aeration and supplementation with heme and menaquinone affect survival to stresses and antioxidant capability of Lactobacillus casei strains 233
Aerobic metabolism in the genus Lactobacillus: Impact on stress response and potential applications in the food industry 233
Biochemical analysis of respiratory metabolism in the heterofermentative Lactobacillus spicheri and Lactobacillus reuteri 224
Factors affecting gene expression and activity of heme- and manganese-dependent catalases in Lactobacillus casei strains 222
Assessment of Aerobic and Respiratory Growth in the Lactobacillus casei Group 213
Evolution of microbial counts and chemical and physico-chemical parameters in high-moisture Mozzarella cheese during refrigerated storage 207
Advancing integration of data on food microbiome studies: FoodMicrobionet 3.1, a major upgrade of the FoodMicrobionet database 206
Technological and safety characterization of coagulase-negative staphylococci from traditionally fermented sausages of Basilicata region (Southern Italy) 204
Exopolysaccharide production by Streptococcus thermophilus SY: production and preliminary characterization of the polymer. 203
A comparison of methods for the measurement of bacteriocin activity 202
Diversity of stress tolerance in Lactobacillus plantarum, Lactobacillus pentosus and Lactobacillus paraplantarum: a multivariate screening study 199
Acid production, proteolysis, autolytic and inhibitory properties of lactic acid bacteria isolated from pasta-filata cheeses: a multivariate screening study. 199
Effect of inactivation of stress response regulators on the growth and survival of Streptococcus thermophilus Sfi39 198
Diversity of stress responses in dairy thermophilic streptococci 195
Behaviour of lactic acid bacteria populations in Pecorino di Carmasciano cheese samples submitted to environmental conditions prevailing in the gastrointestinal tract: Evaluation by means of a polyphasic approach 192
Aerobic metabolism and oxidative stress tolerance in the Lactobacillus plantarum group 190
Microbial changes of natural milk cultures for mozzarella cheese during repeated propagation cycles 187
Rapid detection assay for oxygen consumption in the Lactobacillus casei group 185
Molecular and technological characterization of lactic acid bacteria from traditional fermented sausages of Basilicata region (Southern Italy) 183
Aerobic and respirative growth of heterofermentative lactic acid bacteria: A screening study. 183
Modelli terziari: software e database per la microbiologia predittiva 182
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 181
Dynamics of bacterial communities and interaction networks in thawed fish fillets during chilled storage in air 181
Discrimination of commercial Caciocavallo cheeses on the basis of the diversity of lactic microflora and primary proteolysis 180
Effect of respirative and catalase-positive Lactobacillus casei adjuncts on the production and quality of Cheddar-type cheese 178
Effect of Respiratory Growth on the Metabolite Production and Stress Robustness of Lactobacillus casei N87 Cultivated in Cheese Whey Permeate Medium 178
A survey of non-starter lactic acid bacteria in traditional cheeses: Culture dependent identification and survival to simulated gastrointestinal transit 176
Evaluation of a differential medium for the preliminary identification of members of the Lactobacillus plantarum and Lactobacillus casei groups 176
Genotypic diversity of stress response in Lactobacillus plantarum, Lactobacillus paraplantarum and Lactobacillus pentosus 176
A comparison of fluorescent stains for the assessment of viability and metabolic activity of lactic acid bacteria. 172
Urease production by Streptococcus thermophilus 172
Investigation of factors affecting aerobic and respiratory growth in the oxygen-tolerant strain Lactobacillus casei N87 172
Influence of pH on growth and bacteriocin production by Lactococcus lactis subsp. lactis 140NWC during batch fermentation 169
Effect of adjuncts on sensory properties and consumer liking of Scamorza cheese 169
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 168
A statistical procedure for the analysis of microbial communities based on phenotypic properties of the isolates 165
The microbiota of high-moisture mozzarella cheese produced with different acidification methods 160
Proteolysis in model sourdough fermentations 156
Influence of autochthonous starter cultures on microbial dynamics and chemical-physical features of traditional fermented sausages of Basilicata region. 156
Exopolysaccharide production from lactic acid bacteria: structure, function and technological applications 155
Polymorphisms in stress response genes in Lactobacillus plantarum: implications for classification and heat stress response 154
Produzione in semicontinuo di acido gluconico con miceli immobilizzati di Aspergillus niger 153
Viability staining and detection of metabolic activity of sourdough lactic acid bacteria under stress conditions 152
Functional properties of Lactobacillus plantarum strains: A multivariate screening study 151
Temperature and respiration affect the growth and stress resistance of Lactobacillus plantarum C17 149
Effect of ammonium sulphate concentration and agitation speed on the kinetics of alginate production by Azotobacter vinelandii DSM576 in batch fermentation. 148
Caratterizzazione tecnologica di microstafilococchi isolati da salumi tipici lucani 148
Enzymatyc activities of lactic acid bacteria isolated from Cornetto di Matera sourdoughs 147
Microbial community dynamics in thermophilic undefined milk starter cultures 147
SDS-PAGE patterns of whole cell proteins of Streptococcus thermophilus: impact of strain, growth phase and adaptation and relationship with stress response 145
Effect of dissolved oxygen concentration on pH-controlled fed-batch gluconate production by immobilised Aspergillus niger 145
Polymorphism of the phosphoserine phosphatase gene in Streptococcus thermophilus and its potential use for typing and monitoring of population diversity 144
Inactivation of ccpA and aeration affect growth, metabolite production and stress tolerance in Lactobacillus plantarum WCFS1 143
Analysis of rpoB polymorphism and PCR-based approaches for the identification of Leuconostoc mesenteroides at the species and subspecies level 143
Influence of pH on the production of enterocin 1146 during batch fermentation 142
Technological and safety characterization of coagulase-negative staphylococci from traditionally fermented sausages in Southern Italy. 142
Microbiological Stability and Overall Quality of Ready-To-Heat Meals Based on Traditional Recipes of the Basilicata Region 142
Characterization of lactic acid bacteria isolated from traditional fermented sausages produced in Basilicata (Southern Italy) 139
Yeasts from Water Buffalo Mozzarella, a traditional cheese of the Mediterranean area 139
Phenotypic characterization of lactic acid bacteria from sourdoughs for Altamura bread produced in Apulia (Southern Italy) 139
Aggregation of yeast cells in Lactobacillus plantarum: correlation with msa gene and description of a novel image analysis method 137
Produzione di ureasi da Streptococcus thermophilus 133
Comparison of different fluorescent staining for the assessment of physiological state of lactic acid bacteria 128
A simple method for the screening of lactic acid bacteria for the production of exopolysaccharides. 128
The combined effect of nisin, leucocin F10, pH, NaCl and EDTA on the survival of Listeria monocytogenes in broth. 128
Caratterizzazione di batteri lattici isolati dal Canestrato di Moliterno IGP 125
Sulfonylureas: preliminary study on the effect on selected microbial strains and soil respiration 124
Atti del Convegno Ricerca, innovazione e sviluppo nelle biotecnologie agro-alimentari. Università degli Studi della Basilicata, Potenza 27 ottobre 2009 - Bari. 124
Characterization of natural starter cultures used in the manifacture of Pasta Filata cheese in Basilicata (Southern Italy). 124
Selection of mutants tolerant of oxidative stress from respiratory cultures of Lactobacillus plantarum C17 124
Growth and bacteriocin production by Enterococcus faecium DPC1146 in batch and continuous culture. 122
Produzione di acido citrico da Yarrowia lipolytica con riciclo di biomassa per centrifugazione asettica 121
Diversità delle proprietà fenotipiche, genotipiche, tecnologiche e nella risposta allo stress in Lactobacillus plantarum. 119
Tween 80 and respiratory growth affect metabolite production and membrane fatty acids in Lactobacillus casei N87 119
A new procedure for data reduction in electrophoretic fingerprints of whole-cell proteins 119
Heterogeneity of growth response in Lactobacillus casei group 117
Leucocin F10, a bacteriocin produced from Leuconostoc carnosum 117
Modelling the growth of Weissella cibaria as a function of fermentation conditions 114
Impact of diet supplemented with microencapsulated condensed tannins on cow milk nutritional profile 113
Use of desalting gel for the rapid separation of simple sugars from exopolysaccharides produced by lactic acid bacteria. 113
Produzione di acido citrico da glucosio con Aspergillus niger immobilizzato in schiuma di poliuretano 113
Effect of inactivation of ccpA on aerobic growth and stress resistance of Lactobacillus plantarum WCFS1 110
La microflora degli impasti utilizzati per la produzione del cornetto di Matera e del pane di Altamura, due pani tipici dell’Italia meridionale. 109
Modified chemically defined medium for enhanced respiratory growth of Lactobacillus casei and Lactobacillus plantarum groups 109
Genotypic and phenotypic diversity of stress tolerance in the Lactobacillus plantarum group 104
Heat resistance of Escherichia coli in goat milk: a comparison between the sealed capillary tube technique and laboratory slug flow heat exchanger 104
Diversity and dynamics of coagulase-negative staphylococci communities in traditional fermented sausages 93
Colture starter per la qualità e tipicità dei vini. L'indice di desiderabilità come strumento selettivo 92
Selection of oxidative tolerant mutants from aerobic culture of Lactobacillus plantarum C17 91
The effect of some solfonylureas on selected microbial strains and on soil respiration. 89
The Effect of Respiration, pH, and Citrate Co-Metabolism on the Growth, Metabolite Production and Enzymatic Activities of Leuconostoc mesenteroides subsp. cremoris E30 83
The microbiota of dairy milk: A review 82
Produzione di acido citrico da Yarrowia lipolytica 77
A review of methods for the inference and experimental confirmation of microbial association networks in cheese 77
Growth fitness, heme uptake and genomic variants in mutants of oxygen-tolerant Lacticaseibacillus casei and Lactiplantibacillus plantarum strains 75
Produzione di acido gluconico tramite miceli liberi od immobilizzati di Aspergillus niger 75
Totale 15.391
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Categoria #
all - tutte 72.965
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 72.965
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20211.623 0 0 0 0 0 179 146 170 77 281 200 570
2021/20221.051 90 122 146 77 53 40 62 79 80 40 47 215
2022/20231.153 168 12 36 181 134 171 4 98 217 30 62 40
2023/2024699 86 24 61 24 64 126 29 64 139 4 7 71
2024/20251.568 43 42 276 97 78 79 192 158 174 40 177 212
2025/20262.143 261 223 267 635 636 121 0 0 0 0 0 0
Totale 16.472