IRIS
RICCIARDI, Annamaria
 Distribuzione geografica
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Continente #
NA - Nord America 8.430
EU - Europa 2.270
AS - Asia 1.675
SA - Sud America 26
OC - Oceania 9
Continente sconosciuto - Info sul continente non disponibili 6
AF - Africa 5
Totale 12.421
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Nazione #
US - Stati Uniti d'America 8.271
CN - Cina 1.062
UA - Ucraina 686
IT - Italia 526
VN - Vietnam 497
DE - Germania 263
GB - Regno Unito 201
SE - Svezia 174
CA - Canada 153
FI - Finlandia 132
FR - Francia 123
IE - Irlanda 73
HK - Hong Kong 50
RU - Federazione Russa 39
BE - Belgio 27
TR - Turchia 27
BR - Brasile 17
IN - India 15
AU - Australia 7
NL - Olanda 7
EU - Europa 6
PK - Pakistan 6
IR - Iran 5
MX - Messico 5
CH - Svizzera 4
JP - Giappone 4
AR - Argentina 3
CL - Cile 3
DZ - Algeria 3
ES - Italia 3
PL - Polonia 3
PT - Portogallo 3
NZ - Nuova Zelanda 2
PE - Perù 2
PH - Filippine 2
RO - Romania 2
AE - Emirati Arabi Uniti 1
BY - Bielorussia 1
CO - Colombia 1
CZ - Repubblica Ceca 1
DO - Repubblica Dominicana 1
EG - Egitto 1
HU - Ungheria 1
ID - Indonesia 1
KR - Corea 1
LK - Sri Lanka 1
LU - Lussemburgo 1
MY - Malesia 1
SA - Arabia Saudita 1
TH - Thailandia 1
ZA - Sudafrica 1
Totale 12.421
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Città #
Woodbridge 1.258
Fairfield 1.069
Ann Arbor 889
Houston 819
Jacksonville 604
Ashburn 598
Dong Ket 497
Chandler 465
Seattle 428
Wilmington 401
Cambridge 368
Beijing 349
Nanjing 265
Toronto 130
Nanchang 115
Princeton 108
Dublin 68
Ogden 65
New York 61
Boardman 56
Centro 52
Hong Kong 46
Hebei 41
Helsinki 40
Kunming 38
Tianjin 38
Shenyang 34
London 32
Jiaxing 30
Milan 28
Changsha 26
Brussels 25
San Diego 25
Hangzhou 22
Lanzhou 19
Ottawa 19
San Francisco 19
Potenza 18
Oakland 17
Jinan 16
Kocaeli 16
Verona 14
Changchun 13
Ningbo 13
Auburn Hills 12
Bologna 12
Des Moines 12
Guangzhou 11
Naples 11
Zhengzhou 11
Serra 10
Dearborn 9
Los Angeles 9
Pune 9
Salerno 9
Vicenza 9
Kilburn 8
Pignola 8
Shanghai 8
Hounslow 7
Padova 7
Bari 6
Chicago 6
Faisalabad 6
Norwalk 6
Torre Del Greco 6
Acton 5
Borås 5
Caserta 5
Dallas 5
Frankfurt am Main 5
Grottammare 5
Redwood City 5
Tappahannock 5
Adelaide 4
Chiswick 4
Indiana 4
Montenegro 4
Monza 4
Prescot 4
Rome 4
Scafati 4
Southwark 4
Taizhou 4
Agropoli 3
Central 3
Hanover 3
Hyderabad 3
Itajaí 3
Marsala 3
Montecorvino Rovella 3
Novo Hamburgo 3
Porto Alegre 3
San Giovanni Rotondo 3
San Giovanni in Persiceto 3
San Lazzaro 3
Sant Angelo 3
Simi Valley 3
Sorisole 3
Sétif 3
Totale 9.574
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Nome #
Effect of jenny milk addition on the inhibition of late blowing in semihard cheese 266
Draft Genome Sequence of the Respiration-Competent Strain Lactobacillus casei N87 237
Characterization of lactic acid bacteria isolated from sourdoughs for Cornetto, a traditional bread produced in Basilicata (Southern Italy) 204
Metabolic profiling and stress response of anaerobic and respiratory cultures of Lactobacillus plantarum C17 grown in a chemically defined medium 203
Technological and safety characterization of coagulase-negative staphylococci from traditionally fermented sausages of Basilicata region (Southern Italy) 184
Aeration and supplementation with heme and menaquinone affect survival to stresses and antioxidant capability of Lactobacillus casei strains 182
Diversity of stress responses in dairy thermophilic streptococci 180
Factors affecting gene expression and activity of heme- and manganese-dependent catalases in Lactobacillus casei strains 178
Biochemical analysis of respiratory metabolism in the heterofermentative Lactobacillus spicheri and Lactobacillus reuteri 177
Assessment of Aerobic and Respiratory Growth in the Lactobacillus casei Group 175
Aerobic metabolism in the genus Lactobacillus: Impact on stress response and potential applications in the food industry 175
Evolution of microbial counts and chemical and physico-chemical parameters in high-moisture Mozzarella cheese during refrigerated storage 173
Effect of inactivation of stress response regulators on the growth and survival of Streptococcus thermophilus Sfi39 171
Exopolysaccharide production by Streptococcus thermophilus SY: production and preliminary characterization of the polymer. 171
Diversity of stress tolerance in Lactobacillus plantarum, Lactobacillus pentosus and Lactobacillus paraplantarum: a multivariate screening study 170
Microbial changes of natural milk cultures for mozzarella cheese during repeated propagation cycles 166
Acid production, proteolysis, autolytic and inhibitory properties of lactic acid bacteria isolated from pasta-filata cheeses: a multivariate screening study. 163
Discrimination of commercial Caciocavallo cheeses on the basis of the diversity of lactic microflora and primary proteolysis 162
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 161
Rapid detection assay for oxygen consumption in the Lactobacillus casei group 158
Advancing integration of data on food microbiome studies: FoodMicrobionet 3.1, a major upgrade of the FoodMicrobionet database 156
Influence of pH on growth and bacteriocin production by Lactococcus lactis subsp. lactis 140NWC during batch fermentation 154
Molecular and technological characterization of lactic acid bacteria from traditional fermented sausages of Basilicata region (Southern Italy) 154
Aerobic metabolism and oxidative stress tolerance in the Lactobacillus plantarum group 154
Evaluation of a differential medium for the preliminary identification of members of the Lactobacillus plantarum and Lactobacillus casei groups 152
Urease production by Streptococcus thermophilus 149
A comparison of methods for the measurement of bacteriocin activity 149
Effect of respirative and catalase-positive Lactobacillus casei adjuncts on the production and quality of Cheddar-type cheese 149
Investigation of factors affecting aerobic and respiratory growth in the oxygen-tolerant strain Lactobacillus casei N87 146
Modelli terziari: software e database per la microbiologia predittiva 145
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 143
Effect of adjuncts on sensory properties and consumer liking of Scamorza cheese 143
Dynamics of bacterial communities and interaction networks in thawed fish fillets during chilled storage in air 143
Genotypic diversity of stress response in Lactobacillus plantarum, Lactobacillus paraplantarum and Lactobacillus pentosus 140
The microbiota of high-moisture mozzarella cheese produced with different acidification methods 139
A comparison of fluorescent stains for the assessment of viability and metabolic activity of lactic acid bacteria. 137
Effect of Respiratory Growth on the Metabolite Production and Stress Robustness of Lactobacillus casei N87 Cultivated in Cheese Whey Permeate Medium 136
Produzione in semicontinuo di acido gluconico con miceli immobilizzati di Aspergillus niger 135
A survey of non-starter lactic acid bacteria in traditional cheeses: Culture dependent identification and survival to simulated gastrointestinal transit 135
Effect of ammonium sulphate concentration and agitation speed on the kinetics of alginate production by Azotobacter vinelandii DSM576 in batch fermentation. 133
Aerobic and respirative growth of heterofermentative lactic acid bacteria: A screening study. 133
Exopolysaccharide production from lactic acid bacteria: structure, function and technological applications 132
Proteolysis in model sourdough fermentations 132
A statistical procedure for the analysis of microbial communities based on phenotypic properties of the isolates 128
Microbial community dynamics in thermophilic undefined milk starter cultures 128
Functional properties of Lactobacillus plantarum strains: A multivariate screening study 128
Influence of autochthonous starter cultures on microbial dynamics and chemical-physical features of traditional fermented sausages of Basilicata region. 127
Enzymatyc activities of lactic acid bacteria isolated from Cornetto di Matera sourdoughs 126
Polymorphisms in stress response genes in Lactobacillus plantarum: implications for classification and heat stress response 126
Effect of dissolved oxygen concentration on pH-controlled fed-batch gluconate production by immobilised Aspergillus niger 126
Viability staining and detection of metabolic activity of sourdough lactic acid bacteria under stress conditions 124
Influence of pH on the production of enterocin 1146 during batch fermentation 123
SDS-PAGE patterns of whole cell proteins of Streptococcus thermophilus: impact of strain, growth phase and adaptation and relationship with stress response 123
Polymorphism of the phosphoserine phosphatase gene in Streptococcus thermophilus and its potential use for typing and monitoring of population diversity 121
The combined effect of nisin, leucocin F10, pH, NaCl and EDTA on the survival of Listeria monocytogenes in broth. 116
Phenotypic characterization of lactic acid bacteria from sourdoughs for Altamura bread produced in Apulia (Southern Italy) 114
Inactivation of ccpA and aeration affect growth, metabolite production and stress tolerance in Lactobacillus plantarum WCFS1 112
Microbiological Stability and Overall Quality of Ready-To-Heat Meals Based on Traditional Recipes of the Basilicata Region 112
Yeasts from Water Buffalo Mozzarella, a traditional cheese of the Mediterranean area 111
Caratterizzazione tecnologica di microstafilococchi isolati da salumi tipici lucani 111
Produzione di ureasi da Streptococcus thermophilus 107
Technological and safety characterization of coagulase-negative staphylococci from traditionally fermented sausages in Southern Italy. 106
Aggregation of yeast cells in Lactobacillus plantarum: correlation with msa gene and description of a novel image analysis method 105
Produzione di acido citrico da Yarrowia lipolytica con riciclo di biomassa per centrifugazione asettica 103
Growth and bacteriocin production by Enterococcus faecium DPC1146 in batch and continuous culture. 103
Characterization of lactic acid bacteria isolated from traditional fermented sausages produced in Basilicata (Southern Italy) 102
Sulfonylureas: preliminary study on the effect on selected microbial strains and soil respiration 101
Leucocin F10, a bacteriocin produced from Leuconostoc carnosum 101
Characterization of natural starter cultures used in the manifacture of Pasta Filata cheese in Basilicata (Southern Italy). 100
Produzione di acido citrico da glucosio con Aspergillus niger immobilizzato in schiuma di poliuretano 97
Use of desalting gel for the rapid separation of simple sugars from exopolysaccharides produced by lactic acid bacteria. 94
Temperature and respiration affect the growth and stress resistance of Lactobacillus plantarum C17 94
Selection of mutants tolerant of oxidative stress from respiratory cultures of Lactobacillus plantarum C17 94
A simple method for the screening of lactic acid bacteria for the production of exopolysaccharides. 93
Tween 80 and respiratory growth affect metabolite production and membrane fatty acids in Lactobacillus casei N87 93
Analysis of rpoB polymorphism and PCR-based approaches for the identification of Leuconostoc mesenteroides at the species and subspecies level 92
Comparison of different fluorescent staining for the assessment of physiological state of lactic acid bacteria 91
Modified chemically defined medium for enhanced respiratory growth of Lactobacillus casei and Lactobacillus plantarum groups 90
Effect of inactivation of ccpA on aerobic growth and stress resistance of Lactobacillus plantarum WCFS1 90
Modelling the growth of Weissella cibaria as a function of fermentation conditions 87
Heat resistance of Escherichia coli in goat milk: a comparison between the sealed capillary tube technique and laboratory slug flow heat exchanger 86
Caratterizzazione di batteri lattici isolati dal Canestrato di Moliterno IGP 84
A new procedure for data reduction in electrophoretic fingerprints of whole-cell proteins 81
Heterogeneity of growth response in Lactobacillus casei group 78
Atti del Convegno Ricerca, innovazione e sviluppo nelle biotecnologie agro-alimentari. Università degli Studi della Basilicata, Potenza 27 ottobre 2009 - Bari. 77
Diversity and dynamics of coagulase-negative staphylococci communities in traditional fermented sausages 77
Colture starter per la qualità e tipicità dei vini. L'indice di desiderabilità come strumento selettivo 76
The effect of some solfonylureas on selected microbial strains and on soil respiration. 75
Genotypic and phenotypic diversity of stress tolerance in the Lactobacillus plantarum group 75
Diversità delle proprietà fenotipiche, genotipiche, tecnologiche e nella risposta allo stress in Lactobacillus plantarum. 72
La microflora degli impasti utilizzati per la produzione del cornetto di Matera e del pane di Altamura, due pani tipici dell’Italia meridionale. 70
Selection of oxidative tolerant mutants from aerobic culture of Lactobacillus plantarum C17 70
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 61
Produzione di acido citrico da Yarrowia lipolytica 59
Selezione di una coltura starter per la produzione di impasti freschi e congelati. 57
Produzione di acido gluconico tramite miceli liberi od immobilizzati di Aspergillus niger 57
Production, recovery and purifications of bacteriocins from lactic acid bacteria 53
The microbiota of dairy milk: A review 53
Optimization of medium and fermentation conditions for the growth of Lactobacillus sakei 52
Ottimizzazione di un substrato per la produzione di biomassa e di ureasi da Streptococcus thermophilus 52
Totale 12.309
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Categoria #
all - tutte 44.073
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 44.073
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/2019591 0 0 0 0 0 0 0 0 0 0 284 307
2019/20203.162 406 236 216 683 117 244 200 265 205 205 334 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
2023/2024621 86 24 61 24 64 126 29 64 139 4 0 0
Totale 12.683