NEVIANI, Erasmo
 Distribuzione geografica
Continente #
EU - Europa 262
AS - Asia 72
NA - Nord America 63
SA - Sud America 7
OC - Oceania 5
AF - Africa 4
Totale 413
Nazione #
IT - Italia 177
US - Stati Uniti d'America 55
DE - Germania 19
TR - Turchia 18
FR - Francia 17
VN - Vietnam 13
CN - Cina 10
IN - India 7
CZ - Repubblica Ceca 6
GB - Regno Unito 6
AU - Australia 5
FI - Finlandia 5
IR - Iran 5
RU - Federazione Russa 5
CA - Canada 4
ES - Italia 4
ID - Indonesia 4
JP - Giappone 4
MX - Messico 4
PL - Polonia 4
AR - Argentina 3
BA - Bosnia-Erzegovina 3
EC - Ecuador 3
KR - Corea 3
TW - Taiwan 3
AM - Armenia 2
DK - Danimarca 2
EG - Egitto 2
NL - Olanda 2
PT - Portogallo 2
SE - Svezia 2
SI - Slovenia 2
AZ - Azerbaigian 1
BG - Bulgaria 1
BR - Brasile 1
CH - Svizzera 1
ET - Etiopia 1
GR - Grecia 1
IE - Irlanda 1
MY - Malesia 1
NG - Nigeria 1
RO - Romania 1
TH - Thailandia 1
UA - Ucraina 1
Totale 413
Città #
Parma 73
Trieste 14
Dong Ket 12
Ann Arbor 11
Bremen 11
Istanbul 11
Mountain View 11
Reggio Nell'emilia 7
Hangzhou 6
Helsinki 5
Rome 5
Bologna 4
Busseto 4
Mcallen 4
Milan 4
Olsztyn 4
Southend 4
Casina 3
Golestan 3
Guayaquil 3
Lake Forest 3
Québec 3
Sarajevo 3
Taipei 3
Zonguldak 3
Baotou 2
Basking Ridge 2
Bitam 2
Bolzano 2
Dossobuono 2
Florissant 2
Gurgaon 2
Hartford 2
Izmir 2
Ljubljana 2
Mexico 2
Milpitas 2
New Delhi 2
Pordenone 2
Rockville 2
Skive 2
Torino 2
Udine 2
Angri 1
Bangkok 1
Buenos Aires 1
Busca 1
Cattolica 1
Chandler 1
Changsha 1
Chicago 1
Cho Ha 1
Coleraine 1
Drò 1
Enschede 1
Fairfield 1
Gianyar 1
Kansas City 1
Kashan 1
Limerick 1
Macomb 1
Mexicali 1
Montemarciano 1
Mumbai 1
Nanchang 1
Napoli 1
Nerviano 1
Norwalk 1
Ottawa 1
Paderno Dugnano 1
Palo Alto 1
Paris 1
Pescara 1
Pfeffikon 1
Piacenza 1
Pilsen 1
Prague 1
Rafaela 1
Roda 1
Saint Louis 1
San Diego 1
San Francisco 1
San Mateo 1
Santa Fe 1
Santiago De Compostela 1
Seri Kembangan 1
Slough 1
Stockholm 1
Storrs Mansfield 1
Tokyo 1
Trento 1
Turlock 1
Urbana 1
Valbonne 1
Varzi 1
Verona 1
Woodbridge 1
Zabol 1
Zarautz 1
Totale 306
Nome #
Novel insights on pink discoloration in cheese: The case of Pecorino Toscano, file e177fbc7-bac4-50b0-e053-d805fe0adaee 38
Solid-state fermentation of Arthrospira platensis to implement new food products: evaluation of stabilization treatments and bacterial growth on the volatile fraction, file e177fbc7-0000-50b0-e053-d805fe0adaee 36
The presence, genetic diversity and behaviour of Listeria monocytogenes in blue-veined cheese rinds during the shelf life, file e177fbc4-38d9-50b0-e053-d805fe0adaee 29
Heat resistance of Listeria monocytogenes in dairy matrices involved in Mozzarella di Bufala Campana PDO cheese, file e177fbc7-0676-50b0-e053-d805fe0adaee 25
Diversity and dynamic of lactic acid bacteria strains during aging of along ripened hard cheese produced from raw milk and undefined natural starter, file e177fbc4-38db-50b0-e053-d805fe0adaee 21
Lactobacillus paracasei 4341 as adjunct culture to enhance flavor in short ripened Caciotta-type cheese, file e177fbc7-d018-50b0-e053-d805fe0adaee 21
Application of AFLP fingerprint analysis for studying the biodiversity ofStreptococcus thermophilus, file e177fbc4-1cfb-50b0-e053-d805fe0adaee 20
Phenotypic Diversity of Lactobacillus casei Group Isolates as a Selection Criterion for Use as Secondary Adjunct Starters, file e177fbc6-c8a6-50b0-e053-d805fe0adaee 19
Effect of protein hydrolizates on growth kinetics and aminopeptidase activities of some bifidobacterium species, file e177fbc4-38da-50b0-e053-d805fe0adaee 16
Nonstarter lactic acid bacteria volatilomes produced using cheese components, file e177fbc4-38dd-50b0-e053-d805fe0adaee 16
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 14
Metabolic and proteomic adaptation of Lactobacillus rhamnosus strains during growth under cheese-like environmental conditions compared to de Man, Rogosa, and Sharpe medium, file e177fbc4-35f1-50b0-e053-d805fe0adaee 13
Analysis of bifidobacterial evolution using a multilocus approach, file e177fbc4-15ec-50b0-e053-d805fe0adaee 11
Expression of DinJ-YafQ System of Lactobacillus casei Group Strains in Response to Food Processing Stresses, file e177fbc6-9314-50b0-e053-d805fe0adaee 11
Use of Dairy and Plant-Derived Lactobacilli as Starters for Cherry Juice Fermentation, file e177fbc6-9c6e-50b0-e053-d805fe0adaee 10
In vitro metabolism of elderberry juice polyphenols by lactic acid bacteria, file e177fbc7-6c65-50b0-e053-d805fe0adaee 9
Genetic diversity in proteolytic enzymes and amino acid metabolism among Lactobacillus helveticus strains, file e177fbc4-3643-50b0-e053-d805fe0adaee 8
The spxB gene as a target to identify Lactobacillus casei group species in cheese., file e177fbc4-f7aa-50b0-e053-d805fe0adaee 8
Study of the bacterial diversity of foods: PCR-DGGE versus LH-PCR, file e177fbc5-42af-50b0-e053-d805fe0adaee 7
Solid state lactic acid fermentation: A strategy to improve wheat bran functionality, file e177fbc6-9c68-50b0-e053-d805fe0adaee 5
Impedance microbiology to speed up the screening of lactic acid bacteria exopolysaccharide production, file e177fbc7-5ac3-50b0-e053-d805fe0adaee 5
Effect of protein hydrolizates on growth kinetics and aminopeptidase activities of Lactobacillus, file e177fbc4-38de-50b0-e053-d805fe0adaee 4
High-level adherence to a Mediterranean diet beneficially impacts the gut microbiota and associated metabolome., file e177fbc5-3868-50b0-e053-d805fe0adaee 4
Impedance microbiology to speed up the screening of lactic acid bacteria exopolysaccharide production, file e177fbc7-1ab1-50b0-e053-d805fe0adaee 4
Dynamics of a natural bacterial community under technological and environ-mental pressures: the case of natural whey starter for Parmigiano Reggiano cheese, file e177fbc8-0ff4-50b0-e053-d805fe0adaee 4
Bacterial ecology of artisanal Minas cheeses assessed by culture-dependent and -independent methods, file e177fbc5-704c-50b0-e053-d805fe0adaee 3
Environmental impact of omnivorous, ovo-lacto-vegetarian, and vegan diet, file e177fbc5-f260-50b0-e053-d805fe0adaee 3
Vegetable By-Product Lacto-Fermentation as a New Source of Antimicrobial Compounds, file e177fbc6-a7c5-50b0-e053-d805fe0adaee 3
Lysozyme affects the microbial catabolism of free arginine in raw-milk hard cheeses, file e177fbc7-1514-50b0-e053-d805fe0adaee 3
Arthrospira platensis Extract: A Non-Invasive Strategy to Obtain Adjunct Attenuated Cultures, file e177fbc7-2693-50b0-e053-d805fe0adaee 3
Food Microbionet: a tool for the visualisation and exploration of food microbial communities based on network analysis, file e177fbc7-5032-50b0-e053-d805fe0adaee 3
Drivers that establish and assembly the lactic acid bacteria biota in cheeses, file e177fbc7-5800-50b0-e053-d805fe0adaee 3
null, file e177fbc7-5801-50b0-e053-d805fe0adaee 3
Can the development and autolysis of lactic acid bacteria influence the cheese volatile fraction? The case of Grana Padano, file e177fbc7-6606-50b0-e053-d805fe0adaee 3
Influence of Processing Parameters and Natural Antimicrobial on Alicyclobacillus acidoterrestris and Clostridium pasteurianum Using Response Surface Methodology, file e177fbc7-dc8e-50b0-e053-d805fe0adaee 3
Exploring the Potential of Lactic Acid Fermentation for the Recovery of Exhausted Vanilla Beans, file e177fbc7-debd-50b0-e053-d805fe0adaee 3
Bacteriostatic or bactericidal? Impedometric measurements to test the antimicrobial activity of Arthrospira platensis extract, file e177fbc7-e816-50b0-e053-d805fe0adaee 3
Study of the bacterial diversity of foods: PCR-DGGE versus LH-PCR, file e177fbc7-f829-50b0-e053-d805fe0adaee 3
Can the development and autolysis of lactic acid bacteria influence the cheese volatile fraction? The case of Grana Padano, file e177fbc4-e11c-50b0-e053-d805fe0adaee 2
Development of lactic acid-fermented tomato products, file e177fbc6-db98-50b0-e053-d805fe0adaee 2
Genome sequencing of five Lacticaseibacillus strains and analysis of type I and II toxin-antitoxin system distribution, file e177fbc7-1453-50b0-e053-d805fe0adaee 2
Production and recovery of volatile compounds from fermented fruit by-products with Lacticaseibacillus rhamnosus, file e177fbc7-2362-50b0-e053-d805fe0adaee 2
Antimicrobial Activity of Fermented Vegetable Byproduct Extracts for Food Applications, file e177fbc7-2849-50b0-e053-d805fe0adaee 2
Lysozyme affects the microbial catabolism of free arginine in raw-milk hard cheeses, file e177fbc7-65ba-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
Invited Review: Microbial evolution in raw milk, long-ripened cheeses produced using undefined natural whey starters, file e177fbc4-3b45-50b0-e053-d805fe0adaee 1
Determination of microbial load for different beverages and foodstuff by assessment of intracellular ATP, file e177fbc4-8563-50b0-e053-d805fe0adaee 1
Metabolic gene-targeted monitoring of non-starter lactic acid bacteria during cheese ripening, file e177fbc6-9cc9-50b0-e053-d805fe0adaee 1
In vitro metabolism of elderberry juice polyphenols by lactic acid bacteria, file e177fbc6-9cfd-50b0-e053-d805fe0adaee 1
The influence of viable cells and cell-free extracts of lactobacillus casei on volatile compounds and polyphenolic profile of elderberry juice, file e177fbc6-9ed3-50b0-e053-d805fe0adaee 1
Mitigation of marine toxins by interactions with bacteria: The case of okadaic acid and tetrodotoxin, file e177fbc7-3b31-50b0-e053-d805fe0adaee 1
Bacterial ecology of artisanal Minas cheeses assessed by culture-dependent and -independent methods, file e177fbc7-5a6c-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
How new molecular approaches have contributed to shedding light on microbial dynamics in Parmigiano Reggiano cheese, file e177fbc8-0ff3-50b0-e053-d805fe0adaee 1
Novel insights on pink discoloration in cheese: The case of Pecorino Toscano, file e177fbc8-15f2-50b0-e053-d805fe0adaee 1
How new molecular approaches have contributed to shedding light on microbial dynamics in Parmigiano Reggiano cheese, file e177fbc8-19e2-50b0-e053-d805fe0adaee 1
Totale 422
Categoria #
all - tutte 639
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 639


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2017/20183 0000 00 10 0200
2018/20193 1011 00 00 0000
2019/202017 0000 08 20 0007
2020/202135 1000 12 04 45117
2021/2022156 513420 32 517 13263216
2022/202376 129912 340 00 0000
Totale 422