IRIS
BANCALARI, Elena
 Distribuzione geografica
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Continente #
NA - Nord America 2.860
AS - Asia 1.905
EU - Europa 1.610
SA - Sud America 259
Continente sconosciuto - Info sul continente non disponibili 145
AF - Africa 140
OC - Oceania 3
Totale 6.922
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Nazione #
US - Stati Uniti d'America 2.737
IT - Italia 661
SG - Singapore 574
CN - Cina 436
VN - Vietnam 286
IE - Irlanda 193
BR - Brasile 186
BD - Bangladesh 154
DE - Germania 136
HK - Hong Kong 132
SE - Svezia 113
NL - Olanda 97
RU - Federazione Russa 97
FR - Francia 94
ZA - Sudafrica 72
CA - Canada 66
IN - India 64
TR - Turchia 56
GB - Regno Unito 52
CI - Costa d'Avorio 35
FI - Finlandia 35
ID - Indonesia 32
AT - Austria 27
KR - Corea 25
AR - Argentina 23
JP - Giappone 19
IQ - Iraq 18
BE - Belgio 17
MX - Messico 17
IR - Iran 16
PL - Polonia 16
ES - Italia 15
CZ - Repubblica Ceca 14
EC - Ecuador 13
CO - Colombia 11
PH - Filippine 10
TH - Thailandia 10
AE - Emirati Arabi Uniti 9
SA - Arabia Saudita 9
CL - Cile 8
MY - Malesia 8
PK - Pakistan 8
CH - Svizzera 7
IL - Israele 7
LT - Lituania 7
HN - Honduras 6
NI - Nicaragua 6
PY - Paraguay 6
RO - Romania 6
SC - Seychelles 6
UA - Ucraina 6
GT - Guatemala 5
JM - Giamaica 5
TT - Trinidad e Tobago 5
UZ - Uzbekistan 5
VE - Venezuela 5
CR - Costa Rica 4
DZ - Algeria 4
EG - Egitto 4
HU - Ungheria 4
KE - Kenya 4
NP - Nepal 4
TN - Tunisia 4
LB - Libano 3
NG - Nigeria 3
PT - Portogallo 3
UY - Uruguay 3
AU - Australia 2
BB - Barbados 2
BH - Bahrain 2
BO - Bolivia 2
CY - Cipro 2
EE - Estonia 2
ET - Etiopia 2
GP - Guadalupe 2
KG - Kirghizistan 2
KZ - Kazakistan 2
MA - Marocco 2
MN - Mongolia 2
OM - Oman 2
PE - Perù 2
PR - Porto Rico 2
TW - Taiwan 2
XK - ???statistics.table.value.countryCode.XK??? 2
AL - Albania 1
AM - Armenia 1
AZ - Azerbaigian 1
BG - Bulgaria 1
BM - Bermuda 1
BN - Brunei Darussalam 1
BY - Bielorussia 1
CG - Congo 1
DK - Danimarca 1
DO - Repubblica Dominicana 1
EU - Europa 1
GA - Gabon 1
GR - Grecia 1
JO - Giordania 1
KH - Cambogia 1
MG - Madagascar 1
Totale 6.773
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Città #
Ashburn 396
Singapore 324
San Jose 259
Dallas 250
Chandler 192
Dublin 190
Santa Clara 170
Hong Kong 121
Council Bluffs 102
Parma 100
Boardman 96
Ho Chi Minh City 87
Milan 87
Ann Arbor 82
Beijing 81
New York 71
Los Angeles 68
Johannesburg 65
Chicago 58
Hanoi 56
Munich 55
Shanghai 54
Hefei 46
Abidjan 35
Groningen 34
Lauterbourg 34
Rome 32
Buffalo 28
Bologna 27
Princeton 22
Jakarta 21
Moscow 21
Vienna 21
Bremen 20
Wilmington 20
São Paulo 19
Kocaeli 18
Toronto 18
Dearborn 17
Hillsboro 17
Phoenix 17
Seoul 17
Marseille 16
Modena 16
Brooklyn 15
Brussels 15
Columbus 15
Helsinki 15
Montreal 15
Nanjing 15
Haiphong 14
Reggio Emilia 14
Tokyo 14
Warsaw 14
Da Nang 13
Frankfurt am Main 13
Turku 13
Vaprio 13
The Dalles 12
Vicenza 12
Denver 11
Figino 11
Istanbul 11
London 11
Orem 11
Atlanta 10
Des Moines 10
Dong Ket 10
Naples 10
Nuremberg 10
Turin 10
Amsterdam 9
Houston 9
Seattle 9
Shenyang 9
Can Tho 8
Izmir 8
Jinan 8
Mexico City 8
North Bergen 8
Bengaluru 7
Brescia 7
Guangzhou 7
Guayaquil 7
Manchester 7
Padova 7
Bari 6
Boston 6
Changsha 6
Fremont 6
Hebei 6
Managua 6
Pisa 6
Redmond 6
San Francisco 6
Điện Bàn 6
Baghdad 5
Brno 5
Düsseldorf 5
Fairfield 5
Totale 4.015
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Nome #
Lactic acid bacteria in cow raw milk for cheese production: Which and how many? 336
Stabilization of Arthrospira platensis with high-pressure processing and thermal treatments: Effect on physico-chemical and microbiological quality 291
Development of inhalation powders containing lactic acid bacteria with antimicrobial activity against Pseudomonas aeruginosa 247
Tailoring the physico-chemical properties and VOCs of pea-based fermented beverages through Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus fermentation 224
Effect of fermentation with selected lactic acid bacteria strains on the molecular and technological properties of sorghum batters 223
High Pressure Processing on Recycled Polyethylene Terephthalate Trays for Food Packaging: A Physicochemical, Microbiological, and Environmental Impact Evaluation 219
An integrated strategy to discover Lactobacillus casei group strains for their potential use as aromatic starters 218
Feeding Lactic Acid Bacteria with Different Sugars: Effect on Exopolysaccharides (EPS) Production and Their Molecular Characteristics 215
Ability of a wild Weissella strain to modify viscosity of fermented milk 204
Arthrospira platensis as Natural Fermentation Booster for Milk and Soy Fermented Beverages 203
Lactobacillus delbrueckii subsp. bulgaricus derivatives for 3D printed alginate/hyaluronic acid self-crosslinking hydrogels: Manufacturing and wound healing potential 182
Bacteriostatic or bactericidal? Impedometric measurements to test the antimicrobial activity of Arthrospira platensis extract 182
Pectin oligosaccharides from sugar beet pulp: Molecular characterization and potential prebiotic activity 176
Application of Impedance Microbiology for Evaluating Potential Acidifying Performances of Starter Lactic Acid Bacteria to Employ in Milk Transformation 174
Advancement in LH-PCR methodology for multiple microbial species detections in fermented foods 168
Exploitation of Impedometric Analysis and Fluorescence Microscopy: Assessment of Alicyclobacillus acidoterrestris Life Cycle and Innovative Inactivation Strategy 167
Impedance microbiology to speed up the screening of lactic acid bacteria exopolysaccharide production 167
Eating fermented: Health benefits of lab-fermented foods 167
Atp bioluminescence for rapid and selective detection of bacteria and yeasts in wine 166
Phenotypic Diversity of Lactobacillus casei Group Isolates as a Selection Criterion for Use as Secondary Adjunct Starters 163
IPSUS: Climate smart food innovation using plant and seaweed proteins from upcycled sources 157
The Interrelationship Between Microbiota and Peptides During Ripening as a Driver for Parmigiano Reggiano Cheese Quality 157
Low-temperature centrifugation of milk for manufacture of raw milk cheeses: Impact on milk debacterization and cheese yield 155
Production and recovery of volatile compounds from fermented fruit by-products with Lacticaseibacillus rhamnosus 155
Disclosing Lactobacillus delbrueckii subsp. bulgaricus intraspecific diversity in exopolysaccharides production 155
LACTOBACILLI INHALATION POWDER FOR THE REDUCTION OF LUNG INFLAMMATION IN non-CF BRONCHIECTASIS DISEASE 153
Impedometric analysis applied to food microbiology 151
Novel insights on pink discoloration in cheese: The case of Pecorino Toscano 150
Fecal Microbiota in Healthy Subjects Following Omnivore, Vegetarian and Vegan Diets: Culturable Populations and rRNA DGGE Profiling 148
Wild Lactobacillus casei Group Strains: Potentiality to Ferment Plant Derived Juices 148
Design of experiment approach to boost volatile production from kiwi byproducts 145
Study of the bacterial diversity of foods: PCR-DGGE versus LH-PCR 145
Evaluating the presence of human pathogens in commercially frozen, biologically appropriate raw pet food sold in Italy 143
Lactobacillus paracasei 4341 as adjunct culture to enhance flavor in short ripened Caciotta-type cheese 132
Peptide profile of Parmigiano Reggiano cheese after simulated gastrointestinal digestion: From quality drivers to functional compounds 129
High-speed cold centrifugation of milk modifies the microbiota, the ripening process and the sensory characteristics of raw-milk hard cheeses 117
Lacticaseibacillus Strains Isolated from Raw Milk: Screening Strategy for Their Qualification as Adjunct Culture in Cheesemaking 113
Investigating Structural Defects in Extra Hard Cheese Produced from Low-Temperature Centrifugation of Milk 107
Guided LAB fermentation unlocks quality potential of wheat-sorghum composite bread 104
pH-Sensitive Sensors at Work on Poultry Meat Degradation Detection: From the Laboratory to the Supermarket Shelf 78
Lpb. plantarum inhalation powders for the reduction of lung inflammation and S. aureus growth control in non-CF bronchiectasis 27
Integrated Impedometric Approach for Screening Natural Preservatives Against Food-Related Microorganisms 26
Different methodological approaches to study lactic acid bacteria traits for their potential technological application 25
Protective agents to preserve lactic acid bacteria cell viability in type III sourdough dried by spray- and freeze-drying, and the influence on bread production 10
Totale 6.922
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Categoria #
all - tutte 23.793
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 23.793
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022173 0 0 0 15 8 5 67 9 11 9 4 45
2022/2023718 46 63 31 65 75 82 18 59 223 9 30 17
2023/2024467 23 24 11 26 40 74 50 32 19 27 37 104
2024/20251.243 56 45 57 109 87 116 183 85 91 93 129 192
2025/20263.099 255 310 365 290 322 173 252 110 360 231 259 172
2026/2027774 224 148 194 208 0 0 0 0 0 0 0 0
Totale 6.922