IRIS
RICCIARDI, Annamaria
 Distribuzione geografica
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Continente #
NA - Nord America 12.828
AS - Asia 3.489
EU - Europa 3.403
SA - Sud America 313
Continente sconosciuto - Info sul continente non disponibili 305
AF - Africa 43
OC - Oceania 13
Totale 20.394
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Nazione #
US - Stati Uniti d'America 12.456
CN - Cina 1.502
IT - Italia 812
SG - Singapore 714
UA - Ucraina 694
VN - Vietnam 670
DE - Germania 346
RU - Federazione Russa 313
GB - Regno Unito 288
HK - Hong Kong 280
FR - Francia 268
CA - Canada 238
BR - Brasile 236
SE - Svezia 197
FI - Finlandia 176
IE - Irlanda 77
BD - Bangladesh 71
IN - India 62
NL - Olanda 56
TR - Turchia 48
MX - Messico 44
PL - Polonia 38
AR - Argentina 33
ES - Italia 32
BE - Belgio 30
CO - Colombia 17
JP - Giappone 17
KR - Corea 17
CR - Costa Rica 16
IQ - Iraq 15
ID - Indonesia 12
PR - Porto Rico 12
SV - El Salvador 12
ZA - Sudafrica 12
CW - ???statistics.table.value.countryCode.CW??? 11
HN - Honduras 11
AE - Emirati Arabi Uniti 10
PK - Pakistan 10
AU - Australia 9
CH - Svizzera 9
MA - Marocco 9
MY - Malesia 9
AT - Austria 8
JM - Giamaica 8
DK - Danimarca 7
EC - Ecuador 7
IR - Iran 7
NI - Nicaragua 7
TT - Trinidad e Tobago 7
DZ - Algeria 6
EU - Europa 6
LT - Lituania 6
PT - Portogallo 6
SA - Arabia Saudita 6
CZ - Repubblica Ceca 5
EE - Estonia 5
GT - Guatemala 5
UZ - Uzbekistan 5
AL - Albania 4
CL - Cile 4
JO - Giordania 4
KG - Kirghizistan 4
KZ - Kazakistan 4
PA - Panama 4
PE - Perù 4
PH - Filippine 4
RS - Serbia 4
VE - Venezuela 4
BA - Bosnia-Erzegovina 3
BY - Bielorussia 3
DO - Repubblica Dominicana 3
GP - Guadalupe 3
IL - Israele 3
KE - Kenya 3
LB - Libano 3
RO - Romania 3
TN - Tunisia 3
UY - Uruguay 3
AM - Armenia 2
AZ - Azerbaigian 2
BG - Bulgaria 2
BO - Bolivia 2
EG - Egitto 2
HU - Ungheria 2
MD - Moldavia 2
NO - Norvegia 2
NP - Nepal 2
NZ - Nuova Zelanda 2
PY - Paraguay 2
SC - Seychelles 2
SK - Slovacchia (Repubblica Slovacca) 2
SN - Senegal 2
BB - Barbados 1
BH - Bahrain 1
BN - Brunei Darussalam 1
BW - Botswana 1
CG - Congo 1
DM - Dominica 1
GA - Gabon 1
GY - Guiana 1
Totale 20.096
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Città #
Ashburn 1.492
Woodbridge 1.258
Fairfield 1.070
Ann Arbor 889
Houston 827
San Jose 763
Jacksonville 605
Beijing 580
Dong Ket 497
Chandler 465
Seattle 436
Wilmington 404
Cambridge 368
Council Bluffs 335
Singapore 320
Hong Kong 269
Nanjing 266
Dallas 258
Boardman 182
Los Angeles 163
Toronto 155
The Dalles 149
New York 136
Nanchang 115
Princeton 109
Lauterbourg 105
Kent 96
Santa Clara 83
Moscow 82
Helsinki 76
Dublin 70
Milan 65
Ogden 65
Orem 65
Ho Chi Minh City 63
Centro 52
London 52
Chicago 48
Buffalo 47
Hebei 41
Hanoi 40
Kunming 38
Tianjin 38
Shenyang 35
San Francisco 33
São Paulo 33
Denver 32
Munich 32
Amsterdam 31
Jiaxing 30
Warsaw 30
Brussels 27
Changsha 26
San Diego 26
Brooklyn 25
Frankfurt am Main 24
Rome 24
Camerino 23
Chennai 23
Stockholm 23
Hangzhou 22
Ottawa 22
Montreal 21
Phoenix 21
Potenza 20
Atlanta 19
Bologna 19
Lanzhou 19
Columbus 18
Camden 17
Marion 17
Naples 17
Oakland 17
Jinan 16
Keene 16
Kocaeli 16
Shanghai 16
Verona 16
Manchester 15
Guangzhou 14
Mexico City 14
Poplar 14
Tokyo 14
Bari 13
Changchun 13
Ningbo 13
Auburn Hills 12
Boston 12
Des Moines 12
Zhengzhou 12
Falkenstein 11
Salt Lake City 11
Willemstad 11
Ankara 10
Johannesburg 10
San José 10
San Salvador 10
Serra 10
Dearborn 9
Mumbai 9
Totale 14.302
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Nome #
Effect of jenny milk addition on the inhibition of late blowing in semihard cheese 356
Draft Genome Sequence of the Respiration-Competent Strain Lactobacillus casei N87 303
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 270
Characterization of lactic acid bacteria isolated from sourdoughs for Cornetto, a traditional bread produced in Basilicata (Southern Italy) 264
Biochemical analysis of respiratory metabolism in the heterofermentative Lactobacillus spicheri and Lactobacillus reuteri 259
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
Exopolysaccharide production by Streptococcus thermophilus SY: production and preliminary characterization of the polymer. 255
Assessment of Aerobic and Respiratory Growth in the Lactobacillus casei Group 243
Diversity of stress tolerance in Lactobacillus plantarum, Lactobacillus pentosus and Lactobacillus paraplantarum: a multivariate screening study 242
Advancing integration of data on food microbiome studies: FoodMicrobionet 3.1, a major upgrade of the FoodMicrobionet database 242
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 232
Effect of inactivation of stress response regulators on the growth and survival of Streptococcus thermophilus Sfi39 231
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 231
A comparison of fluorescent stains for the assessment of viability and metabolic activity of lactic acid bacteria. 227
Technological and safety characterization of coagulase-negative staphylococci from traditionally fermented sausages of Basilicata region (Southern Italy) 227
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
Aerobic and respirative growth of heterofermentative lactic acid bacteria: A 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
Evaluation of a differential medium for the preliminary identification of members of the Lactobacillus plantarum and Lactobacillus casei groups 216
Microbial changes of natural milk cultures for mozzarella cheese during repeated propagation cycles 216
Effect of Respiratory Growth on the Metabolite Production and Stress Robustness of Lactobacillus casei N87 Cultivated in Cheese Whey Permeate Medium 216
Modelli terziari: software e database per la microbiologia predittiva 215
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 214
Dynamics of bacterial communities and interaction networks in thawed fish fillets during chilled storage in air 214
Diversity of stress responses in dairy thermophilic streptococci 212
Inactivation of ccpA and aeration affect growth, metabolite production and stress tolerance in Lactobacillus plantarum WCFS1 211
A survey of non-starter lactic acid bacteria in traditional cheeses: Culture dependent identification and survival to simulated gastrointestinal transit 208
Genotypic diversity of stress response in Lactobacillus plantarum, Lactobacillus paraplantarum and Lactobacillus pentosus 208
Molecular and technological characterization of lactic acid bacteria from traditional fermented sausages of Basilicata region (Southern Italy) 206
The microbiota of high-moisture mozzarella cheese produced with different acidification methods 205
Urease production by Streptococcus thermophilus 204
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 200
Influence of pH on growth and bacteriocin production by Lactococcus lactis subsp. lactis 140NWC during batch fermentation 198
Discrimination of commercial Caciocavallo cheeses on the basis of the diversity of lactic microflora and primary proteolysis 198
Proteolysis in model sourdough fermentations 198
Influence of autochthonous starter cultures on microbial dynamics and chemical-physical features of traditional fermented sausages of Basilicata region. 198
A statistical procedure for the analysis of microbial communities based on phenotypic properties of the isolates 195
Effect of adjuncts on sensory properties and consumer liking of Scamorza cheese 191
Investigation of factors affecting aerobic and respiratory growth in the oxygen-tolerant strain Lactobacillus casei N87 191
Temperature and respiration affect the growth and stress resistance of Lactobacillus plantarum C17 189
Microbiological Stability and Overall Quality of Ready-To-Heat Meals Based on Traditional Recipes of the Basilicata Region 186
Exopolysaccharide production from lactic acid bacteria: structure, function and technological applications 185
Produzione in semicontinuo di acido gluconico con miceli immobilizzati di Aspergillus niger 181
SDS-PAGE patterns of whole cell proteins of Streptococcus thermophilus: impact of strain, growth phase and adaptation and relationship with stress response 178
Caratterizzazione tecnologica di microstafilococchi isolati da salumi tipici lucani 176
Microbial community dynamics in thermophilic undefined milk starter cultures 176
Polymorphisms in stress response genes in Lactobacillus plantarum: implications for classification and heat stress response 175
Polymorphism of the phosphoserine phosphatase gene in Streptococcus thermophilus and its potential use for typing and monitoring of population diversity 175
Functional properties of Lactobacillus plantarum strains: A multivariate screening study 175
Analysis of rpoB polymorphism and PCR-based approaches for the identification of Leuconostoc mesenteroides at the species and subspecies level 175
Effect of dissolved oxygen concentration on pH-controlled fed-batch gluconate production by immobilised Aspergillus niger 170
Phenotypic characterization of lactic acid bacteria from sourdoughs for Altamura bread produced in Apulia (Southern Italy) 170
Sulfonylureas: preliminary study on the effect on selected microbial strains and soil respiration 169
Characterization of lactic acid bacteria isolated from traditional fermented sausages produced in Basilicata (Southern Italy) 169
Effect of ammonium sulphate concentration and agitation speed on the kinetics of alginate production by Azotobacter vinelandii DSM576 in batch fermentation. 168
Modelling the growth of Weissella cibaria as a function of fermentation conditions 168
Enzymatyc activities of lactic acid bacteria isolated from Cornetto di Matera sourdoughs 167
Influence of pH on the production of enterocin 1146 during batch fermentation 166
Technological and safety characterization of coagulase-negative staphylococci from traditionally fermented sausages in Southern Italy. 165
A simple method for the screening of lactic acid bacteria for the production of exopolysaccharides. 165
Characterization of natural starter cultures used in the manifacture of Pasta Filata cheese in Basilicata (Southern Italy). 162
Aggregation of yeast cells in Lactobacillus plantarum: correlation with msa gene and description of a novel image analysis method 161
Yeasts from Water Buffalo Mozzarella, a traditional cheese of the Mediterranean area 158
The combined effect of nisin, leucocin F10, pH, NaCl and EDTA on the survival of Listeria monocytogenes in broth. 158
Produzione di ureasi da Streptococcus thermophilus 157
A new procedure for data reduction in electrophoretic fingerprints of whole-cell proteins 155
Caratterizzazione di batteri lattici isolati dal Canestrato di Moliterno IGP 154
Leucocin F10, a bacteriocin produced from Leuconostoc carnosum 154
Metataxonomic insights in the distribution of Lactobacillaceae in foods and food environments 152
Comparison of different fluorescent staining for the assessment of physiological state of lactic acid bacteria 152
Atti del Convegno Ricerca, innovazione e sviluppo nelle biotecnologie agro-alimentari. Università degli Studi della Basilicata, Potenza 27 ottobre 2009 - Bari. 151
Produzione di acido citrico da Yarrowia lipolytica con riciclo di biomassa per centrifugazione asettica 150
Selection of mutants tolerant of oxidative stress from respiratory cultures of Lactobacillus plantarum C17 150
Impact of diet supplemented with microencapsulated condensed tannins on cow milk nutritional profile 149
Produzione di acido citrico da glucosio con Aspergillus niger immobilizzato in schiuma di poliuretano 149
Heterogeneity of growth response in Lactobacillus casei group 149
Growth and bacteriocin production by Enterococcus faecium DPC1146 in batch and continuous culture. 148
Tween 80 and respiratory growth affect metabolite production and membrane fatty acids in Lactobacillus casei N87 144
Use of desalting gel for the rapid separation of simple sugars from exopolysaccharides produced by lactic acid bacteria. 138
Diversità delle proprietà fenotipiche, genotipiche, tecnologiche e nella risposta allo stress in Lactobacillus plantarum. 138
Modified chemically defined medium for enhanced respiratory growth of Lactobacillus casei and Lactobacillus plantarum groups 133
Effect of inactivation of ccpA on aerobic growth and stress resistance of Lactobacillus plantarum WCFS1 133
Genotypic and phenotypic diversity of stress tolerance in the Lactobacillus plantarum group 132
La microflora degli impasti utilizzati per la produzione del cornetto di Matera e del pane di Altamura, due pani tipici dell’Italia meridionale. 131
Heat resistance of Escherichia coli in goat milk: a comparison between the sealed capillary tube technique and laboratory slug flow heat exchanger 130
Colture starter per la qualità e tipicità dei vini. L'indice di desiderabilità come strumento selettivo 130
The microbiota of dairy milk: A review 126
Produzione di acido gluconico da eccedenze viticole tramite miceli immobilizzati di Aspergillus niger 123
The Effect of Respiration, pH, and Citrate Co-Metabolism on the Growth, Metabolite Production and Enzymatic Activities of Leuconostoc mesenteroides subsp. cremoris E30 120
Selection of oxidative tolerant mutants from aerobic culture of Lactobacillus plantarum C17 117
The effect of some solfonylureas on selected microbial strains and on soil respiration. 115
Diversity and dynamics of coagulase-negative staphylococci communities in traditional fermented sausages 114
A review of methods for the inference and experimental confirmation of microbial association networks in cheese 112
Selection of Lactiplantibacillus Strains for the Production of Fermented Table Olives. 109
Totale 18.631
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Categoria #
all - tutte 88.420
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 88.420
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022693 0 0 0 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
2025/20264.637 261 223 267 635 636 421 686 209 334 462 398 105
2026/20271.428 99 232 435 662 0 0 0 0 0 0 0 0
Totale 20.394