IRIS
RICCIARDI, Annamaria
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
NA - Nord America 11.782
AS - Asia 3.474
EU - Europa 3.345
SA - Sud America 301
Continente sconosciuto - Info sul continente non disponibili 293
AF - Africa 42
OC - Oceania 13
Totale 19.250
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 11.508
CN - Cina 1.500
IT - Italia 780
SG - Singapore 705
UA - Ucraina 694
VN - Vietnam 670
DE - Germania 346
RU - Federazione Russa 312
HK - Hong Kong 277
GB - Regno Unito 274
FR - Francia 268
BR - Brasile 227
CA - Canada 206
SE - Svezia 197
FI - Finlandia 176
IE - Irlanda 76
BD - Bangladesh 71
IN - India 61
NL - Olanda 55
TR - Turchia 48
MX - Messico 43
PL - Polonia 38
ES - Italia 32
AR - Argentina 31
BE - Belgio 30
JP - Giappone 17
KR - Corea 17
CO - Colombia 16
IQ - Iraq 15
ID - Indonesia 12
ZA - Sudafrica 12
AE - Emirati Arabi Uniti 10
PK - Pakistan 10
AU - Australia 9
CH - Svizzera 9
MA - Marocco 9
MY - Malesia 9
AT - Austria 8
EC - Ecuador 7
IR - Iran 7
DZ - Algeria 6
EU - Europa 6
JM - Giamaica 6
LT - Lituania 6
PT - Portogallo 6
SA - Arabia Saudita 6
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
CZ - Repubblica Ceca 3
DK - Danimarca 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
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
SV - El Salvador 2
TT - Trinidad e Tobago 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
HN - Honduras 1
LA - Repubblica Popolare Democratica del Laos 1
LK - Sri Lanka 1
LU - Lussemburgo 1
LV - Lettonia 1
MK - Macedonia 1
Totale 18.955
Salva come PNG Salva come JPEG
Città #
Woodbridge 1.258
Ashburn 1.101
Fairfield 1.070
Ann Arbor 889
Houston 827
San Jose 637
Jacksonville 605
Beijing 580
Dong Ket 497
Chandler 465
Seattle 436
Wilmington 403
Cambridge 368
Council Bluffs 322
Singapore 314
Hong Kong 266
Nanjing 266
Dallas 249
Boardman 182
Toronto 148
The Dalles 145
Los Angeles 133
New York 124
Nanchang 115
Princeton 108
Lauterbourg 105
Kent 96
Moscow 82
Helsinki 76
Dublin 70
Ogden 65
Orem 65
Milan 64
Santa Clara 64
Ho Chi Minh City 63
Centro 52
London 51
Chicago 48
Buffalo 43
Hebei 41
Hanoi 40
Kunming 38
Tianjin 38
Shenyang 35
Munich 32
San Francisco 31
Amsterdam 30
Denver 30
Jiaxing 30
Warsaw 30
Brussels 27
Changsha 26
San Diego 26
São Paulo 25
Frankfurt am Main 24
Brooklyn 23
Camerino 23
Chennai 23
Stockholm 23
Hangzhou 22
Rome 22
Ottawa 21
Potenza 20
Lanzhou 19
Bologna 18
Montreal 18
Oakland 17
Atlanta 16
Jinan 16
Kocaeli 16
Shanghai 16
Verona 16
Manchester 15
Phoenix 15
Guangzhou 14
Mexico City 14
Poplar 14
Tokyo 14
Bari 13
Changchun 13
Naples 13
Ningbo 13
Auburn Hills 12
Boston 12
Des Moines 12
Zhengzhou 12
Falkenstein 11
Salt Lake City 11
Ankara 10
Johannesburg 10
Serra 10
Dearborn 9
Pune 9
Salerno 9
Vicenza 9
Columbus 8
Elk Grove Village 8
Kilburn 8
Mumbai 8
Nam-gu 8
Totale 13.598
Salva come PNG Salva come JPEG
Nome #
Effect of jenny milk addition on the inhibition of late blowing in semihard cheese 344
Draft Genome Sequence of the Respiration-Competent Strain Lactobacillus casei N87 296
Metabolic profiling and stress response of anaerobic and respiratory cultures of Lactobacillus plantarum C17 grown in a chemically defined medium 262
Aerobic metabolism in the genus Lactobacillus: Impact on stress response and potential applications in the food industry 259
Characterization of lactic acid bacteria isolated from sourdoughs for Cornetto, a traditional bread produced in Basilicata (Southern Italy) 257
Biochemical analysis of respiratory metabolism in the heterofermentative Lactobacillus spicheri and Lactobacillus reuteri 251
Aeration and supplementation with heme and menaquinone affect survival to stresses and antioxidant capability of Lactobacillus casei strains 250
Exopolysaccharide production by Streptococcus thermophilus SY: production and preliminary characterization of the polymer. 242
Factors affecting gene expression and activity of heme- and manganese-dependent catalases in Lactobacillus casei strains 242
Assessment of Aerobic and Respiratory Growth in the Lactobacillus casei Group 229
Evolution of microbial counts and chemical and physico-chemical parameters in high-moisture Mozzarella cheese during refrigerated storage 229
Advancing integration of data on food microbiome studies: FoodMicrobionet 3.1, a major upgrade of the FoodMicrobionet database 229
Diversity of stress tolerance in Lactobacillus plantarum, Lactobacillus pentosus and Lactobacillus paraplantarum: a multivariate screening study 226
A comparison of methods for the measurement of bacteriocin activity 223
Aerobic metabolism and oxidative stress tolerance in the Lactobacillus plantarum group 221
Technological and safety characterization of coagulase-negative staphylococci from traditionally fermented sausages of Basilicata region (Southern Italy) 221
Effect of inactivation of stress response regulators on the growth and survival of Streptococcus thermophilus Sfi39 218
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 217
A comparison of fluorescent stains for the assessment of viability and metabolic activity of lactic acid bacteria. 217
Acid production, proteolysis, autolytic and inhibitory properties of lactic acid bacteria isolated from pasta-filata cheeses: a multivariate screening study. 214
Rapid detection assay for oxygen consumption in the Lactobacillus casei group 211
Diversity of stress responses in dairy thermophilic streptococci 208
Evaluation of a differential medium for the preliminary identification of members of the Lactobacillus plantarum and Lactobacillus casei groups 207
Modelli terziari: software e database per la microbiologia predittiva 207
Microbial changes of natural milk cultures for mozzarella cheese during repeated propagation cycles 207
Aerobic and respirative growth of heterofermentative lactic acid bacteria: A screening study. 205
Dynamics of bacterial communities and interaction networks in thawed fish fillets during chilled storage in air 203
Effect of Respiratory Growth on the Metabolite Production and Stress Robustness of Lactobacillus casei N87 Cultivated in Cheese Whey Permeate Medium 203
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 203
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 201
Molecular and technological characterization of lactic acid bacteria from traditional fermented sausages of Basilicata region (Southern Italy) 200
Genotypic diversity of stress response in Lactobacillus plantarum, Lactobacillus paraplantarum and Lactobacillus pentosus 199
Inactivation of ccpA and aeration affect growth, metabolite production and stress tolerance in Lactobacillus plantarum WCFS1 198
A survey of non-starter lactic acid bacteria in traditional cheeses: Culture dependent identification and survival to simulated gastrointestinal transit 195
Discrimination of commercial Caciocavallo cheeses on the basis of the diversity of lactic microflora and primary proteolysis 194
Effect of respirative and catalase-positive Lactobacillus casei adjuncts on the production and quality of Cheddar-type cheese 194
Urease production by Streptococcus thermophilus 191
A statistical procedure for the analysis of microbial communities based on phenotypic properties of the isolates 190
Influence of pH on growth and bacteriocin production by Lactococcus lactis subsp. lactis 140NWC during batch fermentation 189
Viability staining and detection of metabolic activity of sourdough lactic acid bacteria under stress conditions 189
Influence of autochthonous starter cultures on microbial dynamics and chemical-physical features of traditional fermented sausages of Basilicata region. 189
Effect of adjuncts on sensory properties and consumer liking of Scamorza cheese 186
Proteolysis in model sourdough fermentations 185
Investigation of factors affecting aerobic and respiratory growth in the oxygen-tolerant strain Lactobacillus casei N87 185
The microbiota of high-moisture mozzarella cheese produced with different acidification methods 182
Temperature and respiration affect the growth and stress resistance of Lactobacillus plantarum C17 175
Produzione in semicontinuo di acido gluconico con miceli immobilizzati di Aspergillus niger 174
SDS-PAGE patterns of whole cell proteins of Streptococcus thermophilus: impact of strain, growth phase and adaptation and relationship with stress response 171
Polymorphisms in stress response genes in Lactobacillus plantarum: implications for classification and heat stress response 170
Functional properties of Lactobacillus plantarum strains: A multivariate screening study 170
Analysis of rpoB polymorphism and PCR-based approaches for the identification of Leuconostoc mesenteroides at the species and subspecies level 170
Exopolysaccharide production from lactic acid bacteria: structure, function and technological applications 169
Microbial community dynamics in thermophilic undefined milk starter cultures 169
Microbiological Stability and Overall Quality of Ready-To-Heat Meals Based on Traditional Recipes of the Basilicata Region 168
Caratterizzazione tecnologica di microstafilococchi isolati da salumi tipici lucani 166
Effect of dissolved oxygen concentration on pH-controlled fed-batch gluconate production by immobilised Aspergillus niger 164
Characterization of lactic acid bacteria isolated from traditional fermented sausages produced in Basilicata (Southern Italy) 163
Enzymatyc activities of lactic acid bacteria isolated from Cornetto di Matera sourdoughs 163
Influence of pH on the production of enterocin 1146 during batch fermentation 162
Effect of ammonium sulphate concentration and agitation speed on the kinetics of alginate production by Azotobacter vinelandii DSM576 in batch fermentation. 162
Technological and safety characterization of coagulase-negative staphylococci from traditionally fermented sausages in Southern Italy. 161
Polymorphism of the phosphoserine phosphatase gene in Streptococcus thermophilus and its potential use for typing and monitoring of population diversity 161
Phenotypic characterization of lactic acid bacteria from sourdoughs for Altamura bread produced in Apulia (Southern Italy) 158
Aggregation of yeast cells in Lactobacillus plantarum: correlation with msa gene and description of a novel image analysis method 156
Modelling the growth of Weissella cibaria as a function of fermentation conditions 156
Yeasts from Water Buffalo Mozzarella, a traditional cheese of the Mediterranean area 155
A simple method for the screening of lactic acid bacteria for the production of exopolysaccharides. 151
Produzione di ureasi da Streptococcus thermophilus 150
Caratterizzazione di batteri lattici isolati dal Canestrato di Moliterno IGP 148
Atti del Convegno Ricerca, innovazione e sviluppo nelle biotecnologie agro-alimentari. Università degli Studi della Basilicata, Potenza 27 ottobre 2009 - Bari. 147
Characterization of natural starter cultures used in the manifacture of Pasta Filata cheese in Basilicata (Southern Italy). 147
Comparison of different fluorescent staining for the assessment of physiological state of lactic acid bacteria 146
The combined effect of nisin, leucocin F10, pH, NaCl and EDTA on the survival of Listeria monocytogenes in broth. 146
Heterogeneity of growth response in Lactobacillus casei group 144
Impact of diet supplemented with microencapsulated condensed tannins on cow milk nutritional profile 143
Sulfonylureas: preliminary study on the effect on selected microbial strains and soil respiration 143
A new procedure for data reduction in electrophoretic fingerprints of whole-cell proteins 142
Produzione di acido citrico da Yarrowia lipolytica con riciclo di biomassa per centrifugazione asettica 141
Growth and bacteriocin production by Enterococcus faecium DPC1146 in batch and continuous culture. 140
Selection of mutants tolerant of oxidative stress from respiratory cultures of Lactobacillus plantarum C17 139
Tween 80 and respiratory growth affect metabolite production and membrane fatty acids in Lactobacillus casei N87 136
Leucocin F10, a bacteriocin produced from Leuconostoc carnosum 136
Diversità delle proprietà fenotipiche, genotipiche, tecnologiche e nella risposta allo stress in Lactobacillus plantarum. 133
Metataxonomic insights in the distribution of Lactobacillaceae in foods and food environments 132
Use of desalting gel for the rapid separation of simple sugars from exopolysaccharides produced by lactic acid bacteria. 129
Produzione di acido citrico da glucosio con Aspergillus niger immobilizzato in schiuma di poliuretano 129
Effect of inactivation of ccpA on aerobic growth and stress resistance of Lactobacillus plantarum WCFS1 127
Genotypic and phenotypic diversity of stress tolerance in the Lactobacillus plantarum group 125
La microflora degli impasti utilizzati per la produzione del cornetto di Matera e del pane di Altamura, due pani tipici dell’Italia meridionale. 123
Modified chemically defined medium for enhanced respiratory growth of Lactobacillus casei and Lactobacillus plantarum groups 122
Heat resistance of Escherichia coli in goat milk: a comparison between the sealed capillary tube technique and laboratory slug flow heat exchanger 120
The microbiota of dairy milk: A review 115
Produzione di acido gluconico da eccedenze viticole tramite miceli immobilizzati di Aspergillus niger 113
Colture starter per la qualità e tipicità dei vini. L'indice di desiderabilità come strumento selettivo 112
The effect of some solfonylureas on selected microbial strains and on soil respiration. 111
Selection of oxidative tolerant mutants from aerobic culture of Lactobacillus plantarum C17 111
Diversity and dynamics of coagulase-negative staphylococci communities in traditional fermented sausages 107
The Effect of Respiration, pH, and Citrate Co-Metabolism on the Growth, Metabolite Production and Enzymatic Activities of Leuconostoc mesenteroides subsp. cremoris E30 104
Produzione di acido gluconico tramite miceli liberi od immobilizzati di Aspergillus niger 102
A review of methods for the inference and experimental confirmation of microbial association networks in cheese 102
Totale 17.647
Salva come PNG Salva come JPEG
Categoria #
all - tutte 84.293
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 84.293
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022961 0 122 146 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
2025/20264.637 261 223 267 635 636 421 686 209 334 462 398 105
2026/2027284 99 185 0 0 0 0 0 0 0 0 0 0
Totale 19.250