CATALOGO DEI PRODOTTI DELLA RICERCA

TORRIANI, Sandra
 Distribuzione geografica
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Continente #
EU - Europa 14.327
NA - Nord America 13.256
AS - Asia 8.279
SA - Sud America 1.499
AF - Africa 996
OC - Oceania 41
Continente sconosciuto - Info sul continente non disponibili 10
Totale 38.408
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Nazione #
US - Stati Uniti d'America 12.992
RU - Federazione Russa 5.011
SG - Singapore 3.055
CN - Cina 3.002
GB - Regno Unito 2.572
IT - Italia 2.194
BR - Brasile 1.222
FR - Francia 1.032
SE - Svezia 830
HK - Hong Kong 812
FI - Finlandia 677
DE - Germania 645
IE - Irlanda 613
DZ - Algeria 565
VN - Vietnam 525
KR - Corea 229
MA - Marocco 201
UA - Ucraina 194
CA - Canada 152
IN - India 113
AR - Argentina 108
ES - Italia 100
BE - Belgio 97
ID - Indonesia 78
NL - Olanda 78
JP - Giappone 76
TR - Turchia 66
MX - Messico 64
BD - Bangladesh 55
PL - Polonia 55
TN - Tunisia 51
ZA - Sudafrica 50
EC - Ecuador 48
IQ - Iraq 35
AU - Australia 31
CL - Cile 29
CO - Colombia 27
CZ - Repubblica Ceca 27
AE - Emirati Arabi Uniti 26
PT - Portogallo 24
AT - Austria 23
PK - Pakistan 23
CH - Svizzera 22
TW - Taiwan 20
VE - Venezuela 20
IL - Israele 19
RO - Romania 19
UZ - Uzbekistan 19
BJ - Benin 17
SN - Senegal 17
CI - Costa d'Avorio 16
EG - Egitto 15
PE - Perù 15
LT - Lituania 13
TH - Thailandia 13
CM - Camerun 12
NP - Nepal 12
GR - Grecia 11
IR - Iran 11
PY - Paraguay 11
SK - Slovacchia (Repubblica Slovacca) 11
UY - Uruguay 11
PA - Panama 10
SA - Arabia Saudita 10
JO - Giordania 9
KZ - Kazakistan 9
LV - Lettonia 9
RS - Serbia 9
BF - Burkina Faso 8
NZ - Nuova Zelanda 8
DK - Danimarca 7
MY - Malesia 7
TG - Togo 7
AL - Albania 6
AZ - Azerbaigian 6
BG - Bulgaria 6
BO - Bolivia 6
HN - Honduras 6
HU - Ungheria 6
LK - Sri Lanka 6
ML - Mali 6
NG - Nigeria 6
SI - Slovenia 6
TT - Trinidad e Tobago 6
BY - Bielorussia 5
CR - Costa Rica 5
DO - Repubblica Dominicana 5
HR - Croazia 5
LB - Libano 5
MD - Moldavia 5
PH - Filippine 5
A2 - ???statistics.table.value.countryCode.A2??? 4
BA - Bosnia-Erzegovina 4
BH - Bahrain 4
EU - Europa 4
GA - Gabon 4
KE - Kenya 4
OM - Oman 4
PS - Palestinian Territory 4
CG - Congo 3
Totale 38.340
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Città #
Southend 2.173
Jacksonville 1.665
Chandler 1.630
Moscow 1.565
Singapore 1.277
Dallas 1.220
Ashburn 1.009
Woodbridge 921
Ann Arbor 889
Hong Kong 795
Houston 729
Dublin 606
Beijing 446
Wilmington 294
Lawrence 278
Princeton 278
Los Angeles 257
Jinan 249
The Dalles 242
Nanjing 238
Shenyang 196
Verona 180
Milan 175
New York 166
Ho Chi Minh City 152
Munich 142
Helsinki 134
Hebei 120
Columbus 117
Tianjin 117
Rome 113
Buffalo 105
Redondo Beach 105
São Paulo 100
Hanoi 95
Nanchang 90
Brussels 85
Changsha 83
Boardman 80
Santa Clara 78
Zhengzhou 75
Ningbo 74
Guangzhou 73
Hangzhou 72
Bologna 70
Tokyo 70
Algiers 69
Las Vegas 68
Haikou 67
Montreal 67
Oran 57
Sindelfingen 56
Falls Church 51
Florence 51
Norwalk 51
Casablanca 50
Jiaxing 50
Turin 50
Seattle 49
Chicago 48
Dong Ket 48
London 47
Redmond 47
San Francisco 47
Turku 47
Stockholm 46
Naples 45
Rio de Janeiro 42
Denver 41
Redwood City 41
Jakarta 40
Fairfield 39
Frankfurt am Main 39
Taiyuan 39
Brooklyn 38
Taizhou 38
Warsaw 37
Bari 35
Washington 34
Orem 33
Kenitra 32
Belo Horizonte 31
Blida 31
Chennai 31
Council Bluffs 30
Lanzhou 30
Toronto 30
Brest 29
Fuzhou 28
Johannesburg 27
Poplar 27
Phoenix 26
Kent 25
Mountain View 25
Palermo 25
Parma 25
Auburn Hills 24
Brasília 24
Paris 24
Constantine 23
Totale 21.782
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Nome #
Characteristiques generales des bacteries lactiques 1.224
Metodi per il controllo microbiologico dei mosti e dei vini in assenza di anidride solforosa 561
Probiotici e prebiotici 313
E-CO2: recovery and reuse of CO2 from wine fermentations 286
A FTIR microspectroscopy study of autolysis in cells of the wine yeast Saccharomyces cerevisiae 264
Analisi trascrittomica della risposta a stress abiotici in Oenococcus oeni PSU-1 mediante DNA-microarray 264
Studio eco-enologico di lieviti Saccharomyces dei vini Recioto e Amarone della Valpolicella 260
Tassonomia dei batteri lattici 258
Draft Genome Sequence of the Probiotic Yeast Kluyveromyces marxianus fragilis B0399 257
Bacterial composition of commercial probiotic products as evaluated by PCR-DGGE analysis 234
Association between intestinal permeability and faecal microbiota composition in Italian children with beta cell autoimmunity at risk for type 1 diabetes 229
Diversity of Streptococcus thermophilus in bacteriocin production, inhibitory spectrum and occurrence of thermophilin genes 209
Effect of chemico-physical parameters on the histidine decarboxylase (HdcA) enzymatic activity in Streptococcus thermophilus PRI60. 208
Detection of Staphylococcus aureus and enterotoxin genotype diversity in Monte Veronese, a Protected Designation of Origin (PDO) Italian cheese. 205
Introducing probiotics with the diet: the development of a new functional pasta enriched with Bacillus coagulans 203
Antibiotic Susceptibility Profiles of Dairy Leuconostoc, Analysis of the Genetic Basis of Atypical Resistances and Transfer of Genes In Vitro and in a Food Matrix 203
Caratterizzazione molecolare e funzionale di Oenococcus oeni nell'era post-genomica. 198
16S-23S ribosomal spacer polymorphism in dairy propionibacteria 197
Development and validation of a multiplex PCR-based DNA microarray hybridisation method for detecting bacterial antibiotic resistance genes in cheese 194
Effective identification of Lactobacillus casei group species: genome-based selection of the gene mutL as the target of a novel multiplex PCR assay 194
A survey on established and novel strains for probiotics applications 189
Microbial identification as a basis for innovation, reliability and safety in industrial biotechnology 186
Comparative genomics for the taxonomy of the family Lactobacillaceae 186
Microbial population changes during sourdough fermentation monitored by DGGE analysis of 16S and 26S rRNA gene fragments. 185
Design and validation of a diagnostic DNA microarray for identification of Enterococcus species and testing virulence and antibiotic resistance genes. 185
Description of Lactobacillus delbrueckii subsp. indicus, a novel subspecies grouping strains isolated from Indian yogurt. 185
Antimicrobial activities of Streptococcus thermophilus natural strains and occurrence of thermophilin genes and gene clusters 182
Relevance of microbial genomics for improved food quality 182
Ultraviolet light (UV-C) irradiation as an alternative technology for the control of microorganisms in grape juice and wine 180
I latti fermentati: lo yogurt ed i prodotti dell'ultima generazione 178
Mobilome of Oenococcus oeni: a role for the supremacy of the strains in wine? 178
Relevance of probiotic strain naming: scientific and commercial aspects of nomenclature 177
Stress response in Oenococcus oeni: intra-specific diversity and gene expression 177
Draft Genome Sequence of Bacillus coagulans GBI-30, 6086, a Widely Used Spore-Forming Probiotic Strain. 177
Gli insilati 176
Integrate genome-based assessment of safety for probiotic strains: Bacillus coagulans GBI-30, 6086 as a case study 176
Characterization of Tetracycline-Resistant Streptococcus thermophilus isolates from Italian Soft Cheeses. 174
A survey of Saccharomyces populations associated with wine fermentations from the Apulia region (South Italy) 174
Genetic and phenotypic strain heterogeneity within a natural population of Oenococcus oeni from Amarone wine 173
AFLP technique as AFLP technique as molecular typing of Streptococcus thermophilus strains 172
A survey on yeast microbiota associated with an Italian traditional sweet-leavened baked good fermentation. 170
An assessment of factors characterising the microbiology of Grana Trentino cheese, a Grana-type cheese 170
Adaptation in Amarone wine of indigenous Oenococcus oeni strains differentiated by pulsed-field gel electrophoresis. 169
Phenotypic and genomic diversity of Lactobacillus plantarum. 168
TAXON-OMICS: for a renaissance of taxonomy as a fundamental resource towards biodiversity-based innovation in industrial biotechnology. 168
A genetic insight into peptide and amino-acid utilization by Propionibacterium freudenreichii LMG 16415. 167
Conosci l’attore principale della fermentazione? Dominanza e co-dominanza di ceppi di lievito in fermentazioni industriali 166
Technological and genetic aspects of Lactobacillus delbrueckii subsp. indicus involved in the production of novel fermented milks. 166
Bacteriocin production and gene sequencing analysis from vaginal Lactobacillus strains 165
Exploring gut microbiota composition of the two caves coleoptera species Neobathyscia pasai and Neobathyscia mancinii 165
Colture starter e biodiversità in enologia 164
Effect of UV-C treatment on microbial populations of white wines as revealed by PMA-qPCR 163
Cell aggregation: a defensive strategy shown by Oenococcus oeni Br10 to survive in stressful environments? 162
Application of antimicrobial-producing lactic acid bacteria to control pathogens in ready-to-use vegetables 162
Selection criteria and tools for malolactic starters development: an update 161
Propionibatteri caseari: Diffusione, resistenza agli stress tecnologici e proprietà antagonistiche 161
The role of genotype and phenotype in the infraspecific taxonomy of Lactobacillus species. 160
Nutritional profile and cooking quality of a new functional pasta naturally enriched in phenolic acids, added with β-glucan and Bacillus coagulans GBI-30, 6086 160
Expression analysis of genes related to citrate metabolism in Oenococcus oeni PSU-1 after stress exposure by DNA microarray 159
Comparative sequence analysis of a recA gene fragment brings new evidence for a change in the taxonomy of the Lactobacillus casei group. 157
Conjugal Transfer of Tetracycline Resistance Genes and characterization of tet(M) in Enterococci Isolated from a Total Food Chain 157
Microbiota of high-pressure-processed Serrano ham investigated by culture-dependent and culture-independent methods 157
Draft Genome Sequence of Three Antibiotic-Resistant Leuconostoc mesenteroides Strains of Dairy Origin 156
Contribution of non-Saccharomyces yeasts to wine volatile and sensory diversity: A study on Lachancea thermotolerans, Metschnikowia spp. and Starmerella bacillaris strains isolated in Italy 156
Antibiotic resistance genes and identification of staphylococci collected from the production chain of swine meat commodities. 154
Applicazione della tecnologia DNA-microarray per la caratterizzazione tassonomica e funzionale dei batteri lattici. 154
Application of AFLP fingerprint analysis for studying the biodiversity of Streptococcus thermophilus. 154
Effect of UV-C light irradiation on the quality and microbial population of Italian red, rosé and white wines 154
Lactobacillus plantarum subsp. argentoratensis subsp. nov., isolated from vegetable matrices. 153
Lactobacillus paracasei A survives gastrointestinal passage and affects the fecal microbiota of healthy infants. 153
Culture-independent microbial techniques in dairy microbiology: the state of the art. 153
Use of ATR-FTIR microspectroscopy to monitor autolysis of Saccharomyces cerevisiae cells in a base wine 153
Growth in milk: a challenging task for strains of the species Lactobacillus delbrueckii. 153
Efficacy of Oenococcus oeni starter cultures at the globalisation and genomic innovation time. 152
Aminopeptidase activities of Propionibacterium freudenreichii dairy isolates 150
Impedance measurements to assess microbial contamination of ready-to-use vegetables 150
Horizontal gene transfer among microorganisms in food: current knowledge and future perspectives. 150
Control of tyramine and histamine accumulation by lactic acid bacteria using bacteriocin forming lactococci. 150
Contribution of enterococci to the spread of antibiotic resistance in the production chain of swine meat commodities 148
Applicazioni della tecnologia DNA-microarray per la tipizzazione su scala genomica di microrganismi. 147
Lactobacillus curvatus subsp. curvatus subsp. nov. and Lactobacillus curvatus subsp. melibiosus subsp. nov. and Lactobacillus sake subsp. sake subsp. nov. and Lactobacillus sake subsp. carnosus subsp. nov., new subspecies of Lactobacillus curvatus Abo-Elnaga and Kandler 1965 and Lactobacillus sake Katagiri, Kitahara, and Fukami 1934 (Klein et al. 1996, emended descriptions), respectively 147
Evolution of lactic acid bacteria in the order Lactobacillales as depicted by analysis of glycolysis and pentose phosphate pathways 147
Gli starter microbici 147
Identification and clustering of dairy propionibacteria by RAPD-PCR and CGE-REA methods 146
Il controllo microbiologico in vinificazione: i batteri 146
Draft genome sequence of Bacillus coagulans GBI-30, a widely used sporeforming probiotic strain 146
Impact of maintenance immunosuppressive therapy on the fecal microbiome of renal transplant recipients: Comparison between an everolimus- and a standard tacrolimus-based regimen. 146
A study on the interrelation among yeasts, territory and wine production chain aimed to safeguard the quality and typicity of Vino Santo Trentino. 146
Reconstruction of Simplified Microbial Consortia to Modulate Sensory Quality of Kombucha Tea 145
Caratterizzazione molecolare e funzionale di Oenococcus oeni nell’era post-genomica 144
Genomic and phenotypic diversity of Dekkera bruxellensis (Brettanomyces) strains isolated from italian red wines 144
Co-impiego di lieviti e batteri malolattici produttori di biocapsule come metodo innovativo nei processi di vinificazione. 144
Biocide and antibiotic resistance of Enterococcus faecalis and Enterococcus faecium isolated from the swine meat chain 143
Growth, biogenic amine production and tyrDC transcription of Enterococcus faecalis in synthetic medium containing defined amino acid concentrations 143
Differences in the Volatile Profile of Apple Cider Fermented with Schizosaccharomyces pombe and Schizosaccharomyces japonicus 143
Use of Real-Time PCR for the reliable detection and quantification of Staphylococcus aureus in traditional fermented foods. 142
Phylogenomics of lactic acid bacteria: an insight from carbohydrate metabolism. 142
Rapid screening of tyramine producing Gram-positive bacteria associated with fermented foods by PCR-based methods. 141
Differentiation of Enterococcus species based on a triple-target genes diagnostic DNA-microarray. 141
Applicazione di criteri convenzionali e innovativi per la selezione di lieviti autoctoni per la produzione di vini veneti 140
Totale 18.773
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Categoria #
all - tutte 122.517
article - articoli 81.020
book - libri 0
conference - conferenze 31.674
curatela - curatele 0
other - altro 0
patent - brevetti 405
selected - selezionate 0
volume - volumi 9.418
Totale 245.034
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20211.178 0 0 0 0 0 276 61 199 154 66 267 155
2021/20222.063 153 659 22 134 50 55 33 129 84 75 192 477
2022/20234.795 375 445 456 804 471 983 87 320 513 76 153 112
2023/20243.105 115 197 182 277 447 389 203 312 98 140 551 194
2024/20256.573 380 451 274 962 287 210 406 350 981 498 579 1.195
2025/202611.496 1.330 1.095 1.442 2.886 4.308 435 0 0 0 0 0 0
Totale 38.718