IRIS
BANCALARI, Elena
 Distribuzione geografica
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Continente #
NA - Nord America 676
EU - Europa 667
AS - Asia 207
AF - Africa 3
Continente sconosciuto - Info sul continente non disponibili 1
OC - Oceania 1
Totale 1.555
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Nazione #
US - Stati Uniti d'America 675
IT - Italia 234
IE - Irlanda 187
CN - Cina 130
SE - Svezia 101
DE - Germania 44
TR - Turchia 30
IN - India 21
FI - Finlandia 18
NL - Olanda 18
AT - Austria 16
BE - Belgio 13
VN - Vietnam 10
SG - Singapore 8
RU - Federazione Russa 7
CZ - Repubblica Ceca 6
FR - Francia 6
CH - Svizzera 5
ES - Italia 5
KR - Corea 4
CI - Costa d'Avorio 3
GB - Regno Unito 3
RO - Romania 2
AU - Australia 1
CA - Canada 1
EU - Europa 1
IR - Iran 1
JP - Giappone 1
NO - Norvegia 1
NP - Nepal 1
SA - Arabia Saudita 1
UA - Ucraina 1
Totale 1.555
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Città #
Chandler 192
Dublin 186
Ann Arbor 82
Ashburn 53
Parma 36
Shanghai 29
Beijing 24
Milan 23
Princeton 22
Bremen 20
New York 19
Wilmington 19
Kocaeli 18
Dearborn 17
Nanjing 14
Vienna 14
Brussels 13
Groningen 13
Vaprio 13
Chicago 12
Helsinki 12
Vicenza 12
Des Moines 10
Dong Ket 10
Shenyang 9
Bologna 8
Izmir 8
Jinan 7
Fremont 6
Hebei 6
Redmond 6
Reggio Emilia 6
Fairfield 5
Seattle 5
Turin 5
Woodbridge 5
Bern 4
Falls Church 4
Fidenza 4
Guangzhou 4
Inveruno 4
Los Angeles 4
Pescara 4
Pune 4
Seongnam-si 4
Abidjan 3
Changsha 3
Collecchio 3
Cuneo 3
Esslingen am Neckar 3
Finale Emilia 3
Pavia 3
Perm 3
Perugia 3
Redwood City 3
Saluzzo 3
Sesto San Giovanni 3
Varese 3
Zhengzhou 3
Atakum 2
Barcelona 2
Bari 2
Boardman 2
Brescia 2
Filottrano 2
Florence 2
Forlì 2
Frankfurt am Main 2
Fuzhou 2
Hangzhou 2
Houston 2
Istanbul 2
Kunming 2
Lambrugo 2
L’Aquila 2
Madrid 2
Meppel 2
Nanchang 2
Naples 2
Ningbo 2
Nogara 2
Nuvolera 2
Palermo 2
Paris 2
Pisa 2
Rome 2
San Biagio di Callalta 2
San Mateo 2
San Mauro Pascoli 2
Sant'ilario D'enza 2
Susegana 2
Verona 2
Vigevano 2
Vigliano Biellese 2
Villa 2
Ahmedabad 1
Ardabil 1
Bolzano 1
Borås 1
Brno 1
Totale 1.094
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Nome #
Low-temperature centrifugation of milk for manufacture of raw milk cheeses: Impact on milk debacterization and cheese yield 79
IPSUS: Climate smart food innovation using plant and seaweed proteins from upcycled sources 77
Pectin oligosaccharides from sugar beet pulp: Molecular characterization and potential prebiotic activity 75
Bacteriostatic or bactericidal? Impedometric measurements to test the antimicrobial activity of Arthrospira platensis extract 75
Impedance microbiology to speed up the screening of lactic acid bacteria exopolysaccharide production 72
An integrated strategy to discover Lactobacillus casei group strains for their potential use as aromatic starters 71
Ability of a wild Weissella strain to modify viscosity of fermented milk 67
Arthrospira platensis as Natural Fermentation Booster for Milk and Soy Fermented Beverages 67
Application of Impedance Microbiology for Evaluating Potential Acidifying Performances of Starter Lactic Acid Bacteria to Employ in Milk Transformation 66
Stabilization of Arthrospira platensis with high-pressure processing and thermal treatments: Effect on physico-chemical and microbiological quality 66
Production and recovery of volatile compounds from fermented fruit by-products with Lacticaseibacillus rhamnosus 65
Wild Lactobacillus casei Group Strains: Potentiality to Ferment Plant Derived Juices 64
Study of the bacterial diversity of foods: PCR-DGGE versus LH-PCR 62
Novel insights on pink discoloration in cheese: The case of Pecorino Toscano 62
Advancement in LH-PCR methodology for multiple microbial species detections in fermented foods 60
Disclosing Lactobacillus delbrueckii subsp. bulgaricus intraspecific diversity in exopolysaccharides production 60
Fecal Microbiota in Healthy Subjects Following Omnivore, Vegetarian and Vegan Diets: Culturable Populations and rRNA DGGE Profiling 58
The Interrelationship Between Microbiota and Peptides During Ripening as a Driver for Parmigiano Reggiano Cheese Quality 58
Evaluating the presence of human pathogens in commercially frozen, biologically appropriate raw pet food sold in Italy 58
Lactobacillus paracasei 4341 as adjunct culture to enhance flavor in short ripened Caciotta-type cheese 56
Phenotypic Diversity of Lactobacillus casei Group Isolates as a Selection Criterion for Use as Secondary Adjunct Starters 55
Development of inhalation powders containing lactic acid bacteria with antimicrobial activity against Pseudomonas aeruginosa 49
Eating fermented: Health benefits of lab-fermented foods 49
Atp bioluminescence for rapid and selective detection of bacteria and yeasts in wine 43
Peptide profile of Parmigiano Reggiano cheese after simulated gastrointestinal digestion: From quality drivers to functional compounds 40
Feeding Lactic Acid Bacteria with Different Sugars: Effect on Exopolysaccharides (EPS) Production and Their Molecular Characteristics 38
Lactic acid bacteria in cow raw milk for cheese production: Which and how many? 24
Lactobacillus delbrueckii subsp. bulgaricus derivatives for 3D printed alginate/hyaluronic acid self-crosslinking hydrogels: Manufacturing and wound healing potential 21
High-speed cold centrifugation of milk modifies the microbiota, the ripening process and the sensory characteristics of raw-milk hard cheeses 13
Lacticaseibacillus Strains Isolated from Raw Milk: Screening Strategy for Their Qualification as Adjunct Culture in Cheesemaking 9
Investigating Structural Defects in Extra Hard Cheese Produced from Low-Temperature Centrifugation of Milk 8
Totale 1.667
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Categoria #
all - tutte 7.216
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 7.216
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/201910 0 0 0 0 0 0 0 0 0 0 10 0
2019/2020173 13 14 6 0 9 19 12 4 18 40 24 14
2020/2021166 1 7 24 16 18 11 4 10 23 22 4 26
2021/2022210 14 15 8 15 8 5 67 9 11 9 4 45
2022/2023718 46 63 31 65 75 82 18 59 223 9 30 17
2023/2024328 23 24 11 26 40 74 50 32 19 27 2 0
Totale 1.667