IRIS
RICCIARDI, Annamaria
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
NA - Nord America 11.075
AS - Asia 3.345
EU - Europa 3.283
SA - Sud America 294
AF - Africa 41
OC - Oceania 13
Continente sconosciuto - Info sul continente non disponibili 6
Totale 18.057
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 10.823
CN - Cina 1.463
IT - Italia 733
UA - Ucraina 694
SG - Singapore 686
VN - Vietnam 669
DE - Germania 346
RU - Federazione Russa 312
GB - Regno Unito 272
HK - Hong Kong 268
FR - Francia 267
BR - Brasile 224
SE - Svezia 197
CA - Canada 194
FI - Finlandia 176
IE - Irlanda 75
IN - India 61
NL - Olanda 54
TR - Turchia 48
MX - Messico 42
PL - Polonia 38
BE - Belgio 30
ES - Italia 29
AR - Argentina 28
CO - Colombia 16
JP - Giappone 16
IQ - Iraq 15
KR - Corea 15
BD - Bangladesh 14
ZA - Sudafrica 12
AE - Emirati Arabi Uniti 10
ID - Indonesia 10
PK - Pakistan 10
AU - Australia 9
MA - Marocco 9
MY - Malesia 9
AT - Austria 8
CH - Svizzera 7
EC - Ecuador 7
DZ - Algeria 6
EU - Europa 6
IR - Iran 6
LT - Lituania 6
PT - Portogallo 6
SA - Arabia Saudita 6
UZ - Uzbekistan 5
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
AL - Albania 3
BY - Bielorussia 3
CZ - Repubblica Ceca 3
IL - Israele 3
JM - Giamaica 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
CR - Costa Rica 2
DO - Repubblica Dominicana 2
EE - Estonia 2
EG - Egitto 2
GT - Guatemala 2
HU - Ungheria 2
MD - Moldavia 2
NO - Norvegia 2
NP - Nepal 2
NZ - Nuova Zelanda 2
PY - Paraguay 2
SK - Slovacchia (Repubblica Slovacca) 2
SN - Senegal 2
TT - Trinidad e Tobago 2
BA - Bosnia-Erzegovina 1
BH - Bahrain 1
BN - Brunei Darussalam 1
BW - Botswana 1
CG - Congo 1
DK - Danimarca 1
GA - Gabon 1
HN - Honduras 1
LA - Repubblica Popolare Democratica del Laos 1
LK - Sri Lanka 1
LU - Lussemburgo 1
LV - Lettonia 1
MK - Macedonia 1
NR - Nauru 1
OM - Oman 1
PF - Polinesia Francese 1
SD - Sudan 1
Totale 18.056
Salva come PNG Salva come JPEG
Città #
Woodbridge 1.258
Fairfield 1.069
Ashburn 1.053
Ann Arbor 889
Houston 823
Jacksonville 604
Beijing 564
San Jose 529
Dong Ket 497
Chandler 465
Seattle 434
Wilmington 403
Cambridge 368
Singapore 304
Nanjing 266
Hong Kong 260
Dallas 237
Boardman 182
The Dalles 145
Toronto 144
Los Angeles 120
Nanchang 115
New York 109
Princeton 108
Lauterbourg 105
Kent 96
Moscow 82
Helsinki 76
Dublin 70
Ogden 65
Ho Chi Minh City 63
Orem 62
Milan 61
Centro 52
London 50
Chicago 46
Santa Clara 43
Hebei 41
Hanoi 40
Buffalo 39
Kunming 38
Tianjin 38
Council Bluffs 35
Shenyang 35
Munich 32
Jiaxing 30
Warsaw 30
Amsterdam 29
San Francisco 28
Brussels 27
Changsha 26
Denver 26
San Diego 26
São Paulo 25
Frankfurt am Main 24
Camerino 23
Chennai 23
Stockholm 23
Brooklyn 22
Hangzhou 22
Ottawa 21
Rome 21
Potenza 20
Lanzhou 19
Bologna 17
Oakland 17
Jinan 16
Kocaeli 16
Montreal 16
Manchester 15
Guangzhou 14
Poplar 14
Verona 14
Atlanta 13
Bari 13
Changchun 13
Mexico City 13
Ningbo 13
Tokyo 13
Auburn Hills 12
Des Moines 12
Naples 12
Zhengzhou 12
Boston 11
Falkenstein 11
Shanghai 11
Ankara 10
Johannesburg 10
Salt Lake City 10
Serra 10
Dearborn 9
Phoenix 9
Pune 9
Salerno 9
Vicenza 9
Elk Grove Village 8
Kilburn 8
Mumbai 8
Nam-gu 8
Pignola 8
Totale 13.003
Salva come PNG Salva come JPEG
Nome #
Effect of jenny milk addition on the inhibition of late blowing in semihard cheese 325
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
Biochemical analysis of respiratory metabolism in the heterofermentative Lactobacillus spicheri and Lactobacillus reuteri 241
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
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
Technological and safety characterization of coagulase-negative staphylococci from traditionally fermented sausages of Basilicata region (Southern Italy) 215
Aerobic metabolism and oxidative stress tolerance in the Lactobacillus plantarum group 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
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
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 206
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
Effect of Respiratory Growth on the Metabolite Production and Stress Robustness of Lactobacillus casei N87 Cultivated in Cheese Whey Permeate Medium 197
Evaluation of a differential medium for the preliminary identification of members of the Lactobacillus plantarum and Lactobacillus casei groups 195
Dynamics of bacterial communities and interaction networks in thawed fish fillets during chilled storage in air 195
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
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
Influence of autochthonous starter cultures on microbial dynamics and chemical-physical features of traditional fermented sausages of Basilicata region. 188
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 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
Effect of adjuncts on sensory properties and consumer liking of Scamorza cheese 182
The microbiota of high-moisture mozzarella cheese produced with different acidification methods 175
Temperature and respiration affect the growth and stress resistance of Lactobacillus plantarum C17 170
Proteolysis in model sourdough fermentations 169
Functional properties of Lactobacillus plantarum strains: A multivariate screening study 167
Exopolysaccharide production from lactic acid bacteria: structure, function and technological applications 166
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
Analysis of rpoB polymorphism and PCR-based approaches for the identification of Leuconostoc mesenteroides at the species and subspecies level 162
Caratterizzazione tecnologica di microstafilococchi isolati da salumi tipici lucani 161
Microbial community dynamics in thermophilic undefined milk starter cultures 160
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
Microbiological Stability and Overall Quality of Ready-To-Heat Meals Based on Traditional Recipes of the Basilicata Region 157
Influence of pH on the production of enterocin 1146 during batch fermentation 156
Technological and safety characterization of coagulase-negative staphylococci from traditionally fermented sausages in Southern Italy. 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
Characterization of lactic acid bacteria isolated from traditional fermented sausages produced in Basilicata (Southern Italy) 155
Phenotypic characterization of lactic acid bacteria from sourdoughs for Altamura bread produced in Apulia (Southern Italy) 153
Aggregation of yeast cells in Lactobacillus plantarum: correlation with msa gene and description of a novel image analysis method 149
Yeasts from Water Buffalo Mozzarella, a traditional cheese of the Mediterranean area 149
Produzione di ureasi da Streptococcus thermophilus 148
A simple method for the screening of lactic acid bacteria for the production of exopolysaccharides. 147
Modelling the growth of Weissella cibaria as a function of fermentation conditions 146
Atti del Convegno Ricerca, innovazione e sviluppo nelle biotecnologie agro-alimentari. Università degli Studi della Basilicata, Potenza 27 ottobre 2009 - Bari. 142
Comparison of different fluorescent staining for the assessment of physiological state of lactic acid bacteria 141
Caratterizzazione di batteri lattici isolati dal Canestrato di Moliterno IGP 141
The combined effect of nisin, leucocin F10, pH, NaCl and EDTA on the survival of Listeria monocytogenes in broth. 138
Sulfonylureas: preliminary study on the effect on selected microbial strains and soil respiration 136
Characterization of natural starter cultures used in the manifacture of Pasta Filata cheese in Basilicata (Southern Italy). 135
Produzione di acido citrico da Yarrowia lipolytica con riciclo di biomassa per centrifugazione asettica 134
Heterogeneity of growth response in Lactobacillus casei group 134
A new procedure for data reduction in electrophoretic fingerprints of whole-cell proteins 134
Selection of mutants tolerant of oxidative stress from respiratory cultures of Lactobacillus plantarum C17 133
Impact of diet supplemented with microencapsulated condensed tannins on cow milk nutritional profile 131
Growth and bacteriocin production by Enterococcus faecium DPC1146 in batch and continuous culture. 130
Tween 80 and respiratory growth affect metabolite production and membrane fatty acids in Lactobacillus casei N87 129
Leucocin F10, a bacteriocin produced from Leuconostoc carnosum 129
Diversità delle proprietà fenotipiche, genotipiche, tecnologiche e nella risposta allo stress in Lactobacillus plantarum. 126
Metataxonomic insights in the distribution of Lactobacillaceae in foods and food environments 123
Use of desalting gel for the rapid separation of simple sugars from exopolysaccharides produced by lactic acid bacteria. 123
Produzione di acido citrico da glucosio con Aspergillus niger immobilizzato in schiuma di poliuretano 122
La microflora degli impasti utilizzati per la produzione del cornetto di Matera e del pane di Altamura, due pani tipici dell’Italia meridionale. 121
Effect of inactivation of ccpA on aerobic growth and stress resistance of Lactobacillus plantarum WCFS1 121
Genotypic and phenotypic diversity of stress tolerance in the Lactobacillus plantarum group 119
Modified chemically defined medium for enhanced respiratory growth of Lactobacillus casei and Lactobacillus plantarum groups 119
Heat resistance of Escherichia coli in goat milk: a comparison between the sealed capillary tube technique and laboratory slug flow heat exchanger 115
Selection of oxidative tolerant mutants from aerobic culture of Lactobacillus plantarum C17 105
Colture starter per la qualità e tipicità dei vini. L'indice di desiderabilità come strumento selettivo 105
Diversity and dynamics of coagulase-negative staphylococci communities in traditional fermented sausages 103
The effect of some solfonylureas on selected microbial strains and on soil respiration. 102
The microbiota of dairy milk: A review 101
The Effect of Respiration, pH, and Citrate Co-Metabolism on the Growth, Metabolite Production and Enzymatic Activities of Leuconostoc mesenteroides subsp. cremoris E30 99
Growth fitness, heme uptake and genomic variants in mutants of oxygen-tolerant Lacticaseibacillus casei and Lactiplantibacillus plantarum strains 98
Produzione di acido gluconico tramite miceli liberi od immobilizzati di Aspergillus niger 94
A review of methods for the inference and experimental confirmation of microbial association networks in cheese 93
Totale 16.950
Salva come PNG Salva come JPEG
Categoria #
all - tutte 76.560
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 76.560
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20211.051 0 0 0 0 0 0 0 0 0 281 200 570
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
2025/20264.015 261 223 267 635 636 421 686 209 334 343 0 0
Totale 18.344