IRIS
LEVANTE, Alessia
 Distribuzione geografica
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Continente #
NA - Nord America 2.383
AS - Asia 1.832
EU - Europa 1.546
SA - Sud America 313
AF - Africa 138
Continente sconosciuto - Info sul continente non disponibili 126
OC - Oceania 2
Totale 6.340
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Nazione #
US - Stati Uniti d'America 2.289
IT - Italia 721
SG - Singapore 612
CN - Cina 376
VN - Vietnam 297
BR - Brasile 223
IE - Irlanda 147
HK - Hong Kong 142
BD - Bangladesh 135
DE - Germania 126
SE - Svezia 103
RU - Federazione Russa 88
FR - Francia 74
ZA - Sudafrica 70
IN - India 58
NL - Olanda 56
CA - Canada 51
GB - Regno Unito 49
AT - Austria 42
TR - Turchia 35
AR - Argentina 32
KR - Corea 31
ID - Indonesia 25
MX - Messico 25
PL - Polonia 24
BE - Belgio 22
EC - Ecuador 20
JP - Giappone 19
CI - Costa d'Avorio 18
FI - Finlandia 18
ES - Italia 16
UA - Ucraina 15
TH - Thailandia 14
CZ - Repubblica Ceca 12
IQ - Iraq 12
CO - Colombia 10
PH - Filippine 10
AE - Emirati Arabi Uniti 8
ET - Etiopia 8
IL - Israele 8
MA - Marocco 8
PK - Pakistan 8
VE - Venezuela 8
CL - Cile 7
KE - Kenya 7
LT - Lituania 7
CR - Costa Rica 6
DZ - Algeria 6
MY - Malesia 6
PY - Paraguay 6
SC - Seychelles 6
CH - Svizzera 5
RO - Romania 5
TN - Tunisia 5
UZ - Uzbekistan 5
AL - Albania 4
NP - Nepal 4
JM - Giamaica 3
LB - Libano 3
MN - Mongolia 3
NG - Nigeria 3
OM - Oman 3
PE - Perù 3
RS - Serbia 3
SA - Arabia Saudita 3
TW - Taiwan 3
AU - Australia 2
AZ - Azerbaigian 2
BB - Barbados 2
BO - Bolivia 2
DO - Repubblica Dominicana 2
EG - Egitto 2
EU - Europa 2
GR - Grecia 2
HR - Croazia 2
JO - Giordania 2
KG - Kirghizistan 2
KZ - Kazakistan 2
QA - Qatar 2
TT - Trinidad e Tobago 2
AM - Armenia 1
AW - Aruba 1
BH - Bahrain 1
BY - Bielorussia 1
CG - Congo 1
GH - Ghana 1
GY - Guiana 1
HN - Honduras 1
HU - Ungheria 1
LV - Lettonia 1
NO - Norvegia 1
PA - Panama 1
PT - Portogallo 1
SN - Senegal 1
TG - Togo 1
UG - Uganda 1
UY - Uruguay 1
XK - ???statistics.table.value.countryCode.XK??? 1
Totale 6.217
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Città #
Singapore 348
Ashburn 321
San Jose 240
Chandler 141
Dublin 139
Council Bluffs 137
Ann Arbor 136
Hong Kong 128
Dallas 122
Parma 122
Santa Clara 122
Ho Chi Minh City 87
Los Angeles 80
Boardman 71
Hanoi 70
Milan 70
Johannesburg 66
Chicago 65
New York 65
Beijing 62
Bologna 60
Hefei 56
Munich 50
Shanghai 44
Hillsboro 38
Lauterbourg 36
Dearborn 35
Rome 35
Vienna 35
Modena 33
Seoul 27
Chennai 22
São Paulo 22
Buffalo 21
Columbus 20
Princeton 20
Moscow 19
Wilmington 19
Abidjan 18
Bremen 17
Warsaw 17
Brussels 16
Jakarta 16
Ottawa 16
Izmir 15
Guangzhou 14
Tokyo 14
Toronto 14
Naples 13
Frankfurt am Main 12
London 12
Nanjing 12
Reggio Emilia 12
The Dalles 12
Atlanta 11
Fidenza 11
Nuremberg 11
Da Nang 10
Dong Ket 10
Montreal 10
Phoenix 10
Redmond 10
Arezzo 9
Brescia 9
Helsinki 9
Orem 9
Poplar 9
Shenyang 9
Addis Ababa 8
Denver 8
Haiphong 8
Medesano 8
Seattle 8
Woodbridge 8
Bangkok 7
Bari 7
Brooklyn 7
Concorezzo 7
Kocaeli 7
Quito 7
Tesero 7
Verona 7
Wageningen 7
Bengaluru 6
Brno 6
Des Moines 6
Figino 6
Fortaleza 6
Fremont 6
Guayaquil 6
Hải Dương 6
Lodz 6
Marseille 6
Mexico City 6
Nairobi 6
Redwood City 6
Turku 6
Amsterdam 5
Boston 5
Charlotte 5
Totale 3.761
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Nome #
Lactic acid bacteria in cow raw milk for cheese production: Which and how many? 323
Identification and first characterization of DinJ-YafQ toxin-antitoxin systems in Lactobacillus species of biotechnological interest 254
Expression of DinJ-YafQ System of Lactobacillus casei Group Strains in Response to Food Processing Stresses 247
Dynamics of a natural bacterial community under technological and environ-mental pressures: the case of natural whey starter for Parmigiano Reggiano cheese 241
The microbiota of Mozzarella di Bufala Campana PDO cheese: a study across the manufacturing process 216
Volatile profile of elderberry juice: Effect of lactic acid fermentation using L. plantarum, L. rhamnosus and L. casei strains 212
An integrated strategy to discover Lactobacillus casei group strains for their potential use as aromatic starters 209
The influence of viable cells and cell-free extracts of lactobacillus casei on volatile compounds and polyphenolic profile of elderberry juice 208
Clean and green: an innovative antimicrobial from tomato by-products tackles contamination in canned tomatoes 205
Genome sequencing of five Lacticaseibacillus strains and analysis of type I and II toxin-antitoxin system distribution 199
BIOCHAIN: Towards a platform for securely sharing microbiological data 198
Functional characterization and transcriptional repression by Lacticaseibacillus paracasei DinJ-YafQ 198
Fermentation of Agri-Food Waste: A Promising Route for the Production of Aroma Compounds 185
Antimicrobial Activity of Fermented Vegetable Byproduct Extracts for Food Applications 185
Toward the identification of a type i toxin-antitoxin system in the plasmid DNA of dairy Lactobacillus rhamnosus 181
Changes in Soil Microbiome Composition and Tomato Plant’s Physiological Response to Water Deficit and Excess 167
How new molecular approaches have contributed to shedding light on microbial dynamics in Parmigiano Reggiano cheese 163
Metabolic gene-targeted monitoring of non-starter lactic acid bacteria during cheese ripening 162
The Microbial Community of Natural Whey Starter: Why Is It a Driver for the Production of the Most Famous Italian Long-Ripened Cheeses? 158
Phenotypic Diversity of Lactobacillus casei Group Isolates as a Selection Criterion for Use as Secondary Adjunct Starters 157
Exploring the Potential of Lactic Acid Fermentation for the Recovery of Exhausted Vanilla Beans 155
The Interrelationship Between Microbiota and Peptides During Ripening as a Driver for Parmigiano Reggiano Cheese Quality 152
Influence of Processing Parameters and Natural Antimicrobial on Alicyclobacillus acidoterrestris and Clostridium pasteurianum Using Response Surface Methodology 145
Effect of Biochar and Wood Distillate on Vegeto-Productive Performances of Tomato (Solanum lycopersicum L.) Plants, var. Solarino, Grown in Soilless Conditions 141
Microbiota of Cheese Ecosystems: A Perspective on Cheesemaking 140
Design of experiment approach to boost volatile production from kiwi byproducts 139
Assessment of Fermented Kiwifruit on Morpho‐Physiological and Productive Performances of Fragaria spp Plants, Grown Under Hydroponic Conditions 139
The spxB gene as a target to identify Lactobacillus casei group species in cheese. 135
Lactobacillus paracasei 4341 as adjunct culture to enhance flavor in short ripened Caciotta-type cheese 127
Insights into the Metabolomic Diversity of Latilactobacillus sakei 121
How the fewest become the greatest. L. casei's impacton long ripened cheeses 117
Assembling microbial consortia for the development of new plant based fermented products: the COCONUT project 116
Fermented Kiwifruit By-Product as Experimental Biostimulant for Soilless Mini-Plum Tomato Cultivation 113
Lacticaseibacillus Strains Isolated from Raw Milk: Screening Strategy for Their Qualification as Adjunct Culture in Cheesemaking 99
Impact of thermal treatment, pulsed electric fields, and high-pressure processing on the transcriptome of Escherichia coli ATCC 8739 97
Combined Effects of Biochar and Wood Distillate on Growth, Yield, and Fruit Quality of Soilless-Grown Highbush Blueberry Plants (Vaccinium corymbosum L.). 94
Closing the loop in agriculture: Evaluation of the effects of fermented tomato-based biostimulant on Solanum lycopersicum (L.) growth and fruit quality 86
Screening and bioreactor cultivation of wild-type lactic acid bacteria for high purity D-lactic acid production 81
Cheeseomics of Grana Padano PDO cheese: Microbial diversity and flavour profiles compared to non-PDO cheeses 32
Across climates and limits: a Brazil-Mediterranean benchmark of aflatoxins in peanuts and peanut butters 21
Microbial diversity and dynamics of fruit-flavored traditional yoghurt ‘Ergo’ in Southern Ethiopia 11
New findings on the adaptation of Lactobacillus casei group to cheese environment 8
Exploring fruit-enhanced traditional Ethiopian fermented milk (Ergo): Effects on microbial dynamics, physicochemical characteristics, and sensory properties during spontaneous fermentation 3
Totale 6.340
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Categoria #
all - tutte 21.056
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 21.056
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022188 0 21 7 9 14 8 37 6 15 5 27 39
2022/2023607 45 57 39 53 70 71 4 44 176 3 27 18
2023/2024406 40 24 21 16 21 72 28 32 19 26 25 82
2024/20251.192 39 40 50 100 99 139 163 86 111 104 90 171
2025/20263.157 250 208 395 295 353 145 346 133 314 254 313 151
2026/2027256 151 105 0 0 0 0 0 0 0 0 0 0
Totale 6.340