IRIS
RICCIARDI, Annamaria
 Distribuzione geografica
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Continente #
NA - Nord America 8.700
EU - Europa 2.378
AS - Asia 1.976
SA - Sud America 29
OC - Oceania 9
AF - Africa 7
Continente sconosciuto - Info sul continente non disponibili 6
Totale 13.105
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Nazione #
US - Stati Uniti d'America 8.534
CN - Cina 1.103
UA - Ucraina 686
IT - Italia 586
VN - Vietnam 499
DE - Germania 267
SG - Singapore 233
GB - Regno Unito 208
SE - Svezia 175
CA - Canada 157
FI - Finlandia 141
FR - Francia 125
IE - Irlanda 74
HK - Hong Kong 50
RU - Federazione Russa 39
TR - Turchia 30
BE - Belgio 28
BR - Brasile 17
IN - India 17
NL - Olanda 17
KR - Corea 9
AU - Australia 7
PK - Pakistan 7
EU - Europa 6
PT - Portogallo 6
CH - Svizzera 5
IR - Iran 5
MX - Messico 5
AR - Argentina 4
JP - Giappone 4
PL - Polonia 4
CL - Cile 3
DZ - Algeria 3
ES - Italia 3
KG - Kirghizistan 3
PH - Filippine 3
CO - Colombia 2
CZ - Repubblica Ceca 2
EE - Estonia 2
EG - Egitto 2
KZ - Kazakistan 2
NZ - Nuova Zelanda 2
PA - Panama 2
PE - Perù 2
RO - Romania 2
AE - Emirati Arabi Uniti 1
AM - Armenia 1
AT - Austria 1
BD - Bangladesh 1
BO - Bolivia 1
BY - Bielorussia 1
DK - Danimarca 1
DO - Repubblica Dominicana 1
HU - Ungheria 1
ID - Indonesia 1
IL - Israele 1
JM - Giamaica 1
LA - Repubblica Popolare Democratica del Laos 1
LK - Sri Lanka 1
LT - Lituania 1
LU - Lussemburgo 1
LV - Lettonia 1
MA - Marocco 1
MD - Moldavia 1
MY - Malesia 1
SA - Arabia Saudita 1
TH - Thailandia 1
UZ - Uzbekistan 1
ZA - Sudafrica 1
Totale 13.105
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Città #
Woodbridge 1.258
Fairfield 1.069
Ann Arbor 889
Houston 819
Ashburn 607
Jacksonville 604
Dong Ket 497
Chandler 465
Seattle 428
Wilmington 401
Cambridge 368
Beijing 350
Nanjing 265
Singapore 193
Boardman 178
Toronto 133
Nanchang 115
Princeton 108
Dublin 69
Ogden 65
New York 61
Centro 52
Helsinki 49
Hong Kong 46
Milan 46
Hebei 41
Kunming 38
Tianjin 38
London 34
Los Angeles 34
Shenyang 34
Jiaxing 30
Brussels 26
Changsha 26
San Diego 25
Hangzhou 22
Ottawa 20
San Francisco 20
Lanzhou 19
Potenza 18
Santa Clara 18
Oakland 17
Bologna 16
Jinan 16
Kocaeli 16
Verona 14
Changchun 13
Guangzhou 13
Ningbo 13
Auburn Hills 12
Des Moines 12
Zhengzhou 12
Naples 11
Serra 10
Dearborn 9
Pune 9
Salerno 9
Shanghai 9
Vicenza 9
Bari 8
Camerino 8
Kilburn 8
Nam-gu 8
Pignola 8
Corigliano d'Otranto 7
Hounslow 7
Padova 7
Amsterdam 6
Chicago 6
Faisalabad 6
Frankfurt am Main 6
Norwalk 6
Rome 6
Torre Del Greco 6
Acton 5
Borås 5
Caserta 5
Dallas 5
Grottammare 5
Redwood City 5
Tappahannock 5
Adelaide 4
Chiswick 4
Indiana 4
Montenegro 4
Monza 4
Prescot 4
Scafati 4
Southwark 4
Taizhou 4
Agropoli 3
Bishkek 3
Central 3
Ferrara 3
Hanover 3
Hyderabad 3
Itajaí 3
Marsala 3
Montecorvino Rovella 3
Novo Hamburgo 3
Totale 10.002
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Nome #
Effect of jenny milk addition on the inhibition of late blowing in semihard cheese 275
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
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
Technological and safety characterization of coagulase-negative staphylococci from traditionally fermented sausages of Basilicata region (Southern Italy) 189
Factors affecting gene expression and activity of heme- and manganese-dependent catalases in Lactobacillus casei strains 185
Biochemical analysis of respiratory metabolism in the heterofermentative Lactobacillus spicheri and Lactobacillus reuteri 185
Assessment of Aerobic and Respiratory Growth in the Lactobacillus casei Group 183
Diversity of stress responses in dairy thermophilic streptococci 182
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
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
Aerobic metabolism and oxidative stress tolerance in the Lactobacillus plantarum group 161
Influence of pH on growth and bacteriocin production by Lactococcus lactis subsp. lactis 140NWC during batch fermentation 157
A comparison of methods for the measurement of bacteriocin activity 156
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
Urease production by Streptococcus thermophilus 154
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
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 150
Investigation of factors affecting aerobic and respiratory growth in the oxygen-tolerant strain Lactobacillus casei N87 150
Effect of adjuncts on sensory properties and consumer liking of Scamorza cheese 147
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
The microbiota of high-moisture mozzarella cheese produced with different acidification methods 143
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
Produzione in semicontinuo di acido gluconico con miceli immobilizzati di Aspergillus niger 139
Effect of ammonium sulphate concentration and agitation speed on the kinetics of alginate production by Azotobacter vinelandii DSM576 in batch fermentation. 136
Exopolysaccharide production from lactic acid bacteria: structure, function and technological applications 135
A statistical procedure for the analysis of microbial communities based on phenotypic properties of the isolates 134
Proteolysis in model sourdough fermentations 134
Microbial community dynamics in thermophilic undefined milk starter cultures 133
Functional properties of Lactobacillus plantarum strains: A multivariate screening study 133
Influence of autochthonous starter cultures on microbial dynamics and chemical-physical features of traditional fermented sausages of Basilicata region. 132
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
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
Caratterizzazione tecnologica di microstafilococchi isolati da salumi tipici lucani 119
The combined effect of nisin, leucocin F10, pH, NaCl and EDTA on the survival of Listeria monocytogenes in broth. 118
Phenotypic characterization of lactic acid bacteria from sourdoughs for Altamura bread produced in Apulia (Southern Italy) 118
Inactivation of ccpA and aeration affect growth, metabolite production and stress tolerance in Lactobacillus plantarum WCFS1 116
Yeasts from Water Buffalo Mozzarella, a traditional cheese of the Mediterranean area 115
Microbiological Stability and Overall Quality of Ready-To-Heat Meals Based on Traditional Recipes of the Basilicata Region 115
Aggregation of yeast cells in Lactobacillus plantarum: correlation with msa gene and description of a novel image analysis method 113
Technological and safety characterization of coagulase-negative staphylococci from traditionally fermented sausages in Southern Italy. 111
Produzione di ureasi da Streptococcus thermophilus 111
Characterization of lactic acid bacteria isolated from traditional fermented sausages produced in Basilicata (Southern Italy) 108
Sulfonylureas: preliminary study on the effect on selected microbial strains and soil respiration 106
Produzione di acido citrico da Yarrowia lipolytica con riciclo di biomassa per centrifugazione asettica 106
Growth and bacteriocin production by Enterococcus faecium DPC1146 in batch and continuous culture. 106
Leucocin F10, a bacteriocin produced from Leuconostoc carnosum 105
Characterization of natural starter cultures used in the manifacture of Pasta Filata cheese in Basilicata (Southern Italy). 104
Analysis of rpoB polymorphism and PCR-based approaches for the identification of Leuconostoc mesenteroides at the species and subspecies level 103
Temperature and respiration affect the growth and stress resistance of Lactobacillus plantarum C17 102
A simple method for the screening of lactic acid bacteria for the production of exopolysaccharides. 102
Produzione di acido citrico da glucosio con Aspergillus niger immobilizzato in schiuma di poliuretano 101
Selection of mutants tolerant of oxidative stress from respiratory cultures of Lactobacillus plantarum C17 100
Use of desalting gel for the rapid separation of simple sugars from exopolysaccharides produced by lactic acid bacteria. 98
Effect of inactivation of ccpA on aerobic growth and stress resistance of Lactobacillus plantarum WCFS1 98
Comparison of different fluorescent staining for the assessment of physiological state of lactic acid bacteria 97
Tween 80 and respiratory growth affect metabolite production and membrane fatty acids in Lactobacillus casei N87 95
Atti del Convegno Ricerca, innovazione e sviluppo nelle biotecnologie agro-alimentari. Università degli Studi della Basilicata, Potenza 27 ottobre 2009 - Bari. 94
Modified chemically defined medium for enhanced respiratory growth of Lactobacillus casei and Lactobacillus plantarum groups 92
Caratterizzazione di batteri lattici isolati dal Canestrato di Moliterno IGP 91
Heat resistance of Escherichia coli in goat milk: a comparison between the sealed capillary tube technique and laboratory slug flow heat exchanger 90
Modelling the growth of Weissella cibaria as a function of fermentation conditions 89
Heterogeneity of growth response in Lactobacillus casei group 87
A new procedure for data reduction in electrophoretic fingerprints of whole-cell proteins 85
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 84
Genotypic and phenotypic diversity of stress tolerance in the Lactobacillus plantarum group 82
Colture starter per la qualità e tipicità dei vini. L'indice di desiderabilità come strumento selettivo 81
Diversity and dynamics of coagulase-negative staphylococci communities in traditional fermented sausages 81
Diversità delle proprietà fenotipiche, genotipiche, tecnologiche e nella risposta allo stress in Lactobacillus plantarum. 79
The effect of some solfonylureas on selected microbial strains and on soil respiration. 78
La microflora degli impasti utilizzati per la produzione del cornetto di Matera e del pane di Altamura, due pani tipici dell’Italia meridionale. 74
Selection of oxidative tolerant mutants from aerobic culture of Lactobacillus plantarum C17 74
Produzione di acido citrico da Yarrowia lipolytica 65
Impact of diet supplemented with microencapsulated condensed tannins on cow milk nutritional profile 63
Produzione di acido gluconico tramite miceli liberi od immobilizzati di Aspergillus niger 61
Selezione di una coltura starter per la produzione di impasti freschi e congelati. 60
Ottimizzazione di un substrato per la produzione di biomassa e di ureasi da Streptococcus thermophilus 56
Optimization of medium and fermentation conditions for the growth of Lactobacillus sakei 55
Production, recovery and purifications of bacteriocins from lactic acid bacteria 55
Totale 12.883
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Categoria #
all - tutte 55.308
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 55.308
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20201.504 0 0 0 0 0 244 200 265 205 205 334 51
2020/20212.492 176 249 132 216 96 179 146 170 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
2024/2025611 43 42 276 97 78 75 0 0 0 0 0 0
Totale 13.372