BANCALARI, Elena
 Distribuzione geografica
Continente #
EU - Europa 190
NA - Nord America 50
AS - Asia 44
AF - Africa 11
SA - Sud America 4
Totale 299
Nazione #
IT - Italia 83
US - Stati Uniti d'America 47
IE - Irlanda 43
FR - Francia 22
TR - Turchia 20
DE - Germania 13
EG - Egitto 9
CZ - Repubblica Ceca 6
IN - India 6
JP - Giappone 6
FI - Finlandia 5
GB - Regno Unito 5
VN - Vietnam 4
BG - Bulgaria 3
CN - Cina 3
EC - Ecuador 3
RU - Federazione Russa 3
CA - Canada 2
DK - Danimarca 2
IR - Iran 2
NL - Olanda 2
PK - Pakistan 2
CH - Svizzera 1
ES - Italia 1
ET - Etiopia 1
LY - Libia 1
MX - Messico 1
PE - Perù 1
SE - Svezia 1
TW - Taiwan 1
Totale 299
Città #
Dublin 43
Parma 34
Istanbul 11
Bremen 10
Cairo 9
Milan 9
Ashburn 7
Ann Arbor 6
Boardman 5
Helsinki 5
Honolulu 5
Bologna 4
Busseto 4
Dong Ket 4
Southend 4
Asahigaoka 3
Bolzano 3
Bornova 3
Guayaquil 3
Izmir 3
Padova 3
Rome 3
Shanghai 3
Bitam 2
Dossobuono 2
Gurgaon 2
Hartford 2
Kyoto 2
Lahore 2
Milford 2
Phagwara 2
Québec 2
Skive 2
Trieste 2
Basking Ridge 1
Belcodene 1
Bern 1
Busca 1
Casina 1
Chicago 1
Columbus 1
Council Bluffs 1
Cusago 1
Enschede 1
Fontanellato 1
Kolkata 1
Lake Forest 1
Lima region 1
Los Angeles 1
Mazatlán 1
Modena 1
Montemarciano 1
New Taipei 1
Paris 1
Pilsen 1
Portsmouth 1
Pune 1
Reggio Emilia 1
Reggio Nell'emilia 1
Schoonhoven 1
Slough 1
Stockholm 1
Trabzon 1
Verona 1
Woodbridge 1
Zarautz 1
Totale 238
Nome #
Novel insights on pink discoloration in cheese: The case of Pecorino Toscano, file e177fbc7-bac4-50b0-e053-d805fe0adaee 59
Lactobacillus paracasei 4341 as adjunct culture to enhance flavor in short ripened Caciotta-type cheese, file e177fbc7-d018-50b0-e053-d805fe0adaee 38
Application of Impedance Microbiology for Evaluating Potential Acidifying Performances of Starter Lactic Acid Bacteria to Employ in Milk Transformation, file e177fbc5-2ea7-50b0-e053-d805fe0adaee 37
Phenotypic Diversity of Lactobacillus casei Group Isolates as a Selection Criterion for Use as Secondary Adjunct Starters, file e177fbc6-c8a6-50b0-e053-d805fe0adaee 32
Peptide profile of Parmigiano Reggiano cheese after simulated gastrointestinal digestion: From quality drivers to functional compounds, file 71dfc4e4-b477-4a37-afed-dca9faa0d6b5 30
Wild Lactobacillus casei Group Strains: Potentiality to Ferment Plant Derived Juices, file e177fbc6-bf7d-50b0-e053-d805fe0adaee 20
Ability of a wild Weissella strain to modify viscosity of fermented milk, file e177fbc6-be51-50b0-e053-d805fe0adaee 17
Atp bioluminescence for rapid and selective detection of bacteria and yeasts in wine, file e177fbc7-2e17-50b0-e053-d805fe0adaee 13
Impedance microbiology to speed up the screening of lactic acid bacteria exopolysaccharide production, file e177fbc7-5ac3-50b0-e053-d805fe0adaee 10
Bacteriostatic or bactericidal? Impedometric measurements to test the antimicrobial activity of Arthrospira platensis extract, file e177fbc7-e816-50b0-e053-d805fe0adaee 8
Study of the bacterial diversity of foods: PCR-DGGE versus LH-PCR, file e177fbc5-42af-50b0-e053-d805fe0adaee 7
Study of the bacterial diversity of foods: PCR-DGGE versus LH-PCR, file e177fbc7-f829-50b0-e053-d805fe0adaee 5
Stabilization of Arthrospira platensis with high-pressure processing and thermal treatments: Effect on physico-chemical and microbiological quality, file e177fbc8-186a-50b0-e053-d805fe0adaee 5
Impedance microbiology to speed up the screening of lactic acid bacteria exopolysaccharide production, file e177fbc7-1ab1-50b0-e053-d805fe0adaee 4
Stabilization of Arthrospira platensis with high-pressure processing and thermal treatments: Effect on physico-chemical and microbiological quality, file e177fbc7-4792-50b0-e053-d805fe0adaee 3
Pectin oligosaccharides from sugar beet pulp: Molecular characterization and potential prebiotic activity, file e177fbc6-2cd5-50b0-e053-d805fe0adaee 2
Production and recovery of volatile compounds from fermented fruit by-products with Lacticaseibacillus rhamnosus, file e177fbc7-2362-50b0-e053-d805fe0adaee 2
Disclosing Lactobacillus delbrueckii subsp. bulgaricus intraspecific diversity in exopolysaccharides production, file e177fbc7-f6c7-50b0-e053-d805fe0adaee 2
Lactobacillus paracasei 4341 as adjunct culture to enhance flavor in short ripened Caciotta-type cheese, file e177fbc8-0d61-50b0-e053-d805fe0adaee 2
Feeding Lactic Acid Bacteria with Different Sugars: Effect on Exopolysaccharides (EPS) Production and Their Molecular Characteristics, file c9d09147-cc6e-4b88-ae5e-ab97b29c27be 1
Arthrospira platensis as Natural Fermentation Booster for Milk and Soy Fermented Beverages, file e177fbc6-bed6-50b0-e053-d805fe0adaee 1
Bacteriostatic or bactericidal? Impedometric measurements to test the antimicrobial activity of Arthrospira platensis extract, file e177fbc7-d5b8-50b0-e053-d805fe0adaee 1
The Interrelationship Between Microbiota and Peptides During Ripening as a Driver for Parmigiano Reggiano Cheese Quality, file e177fbc7-e818-50b0-e053-d805fe0adaee 1
Novel insights on pink discoloration in cheese: The case of Pecorino Toscano, file e177fbc8-15f2-50b0-e053-d805fe0adaee 1
Totale 301
Categoria #
all - tutte 869
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 869


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20201 0 0 0 0 0 0 0 0 1 0 0 0
2020/20216 0 0 0 0 0 0 0 0 0 1 0 5
2021/202293 2 7 1 8 1 1 2 12 9 23 20 7
2022/2023161 10 4 11 8 15 3 8 23 53 8 16 2
2023/202436 1 1 2 1 2 1 6 6 11 5 0 0
Totale 301