IRIS
BLAIOTTA, GIUSEPPE
 Distribuzione geografica
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Continente #
NA - Nord America 2.680
EU - Europa 1.544
AS - Asia 1.327
AF - Africa 32
SA - Sud America 14
OC - Oceania 4
Continente sconosciuto - Info sul continente non disponibili 1
Totale 5.602
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Nazione #
US - Stati Uniti d'America 2.601
IT - Italia 750
SG - Singapore 484
HK - Hong Kong 400
CN - Cina 324
FI - Finlandia 148
IE - Irlanda 138
UA - Ucraina 137
SE - Svezia 129
DE - Germania 106
CA - Canada 76
VN - Vietnam 65
GB - Regno Unito 46
IN - India 26
RU - Federazione Russa 25
FR - Francia 18
CI - Costa d'Avorio 15
NL - Olanda 15
MA - Marocco 13
AT - Austria 8
BR - Brasile 7
TR - Turchia 6
PK - Pakistan 5
AU - Australia 4
DZ - Algeria 4
JP - Giappone 4
PL - Polonia 4
RO - Romania 4
EC - Ecuador 3
ES - Italia 3
ID - Indonesia 3
IR - Iran 3
CH - Svizzera 2
CL - Cile 2
CO - Colombia 2
CZ - Repubblica Ceca 2
HU - Ungheria 2
LT - Lituania 2
MX - Messico 2
RS - Serbia 2
TW - Taiwan 2
EU - Europa 1
GR - Grecia 1
KR - Corea 1
LA - Repubblica Popolare Democratica del Laos 1
MY - Malesia 1
NO - Norvegia 1
PA - Panama 1
SA - Arabia Saudita 1
SK - Slovacchia (Repubblica Slovacca) 1
TH - Thailandia 1
Totale 5.602
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Città #
Chandler 452
Hong Kong 400
Singapore 383
Jacksonville 185
Santa Clara 180
Napoli 152
Millbury 128
Princeton 128
Ashburn 114
Boston 104
Nanjing 93
Naples 79
Ottawa 73
Dong Ket 65
Wilmington 65
Houston 56
Beijing 44
Des Moines 38
Ann Arbor 28
Woodbridge 27
Nanchang 25
Hebei 24
Rome 23
Boardman 22
Kronberg 21
Milan 20
Helsinki 19
Norwalk 19
Redwood City 19
Lawrence 17
Shenyang 17
Seattle 16
Jiaxing 15
Washington 15
Falls Church 14
Pune 14
Tianjin 14
Amsterdam 11
Changsha 11
Indiana 10
Kenitra 10
Kunming 10
Salerno 10
Falkenstein 8
Lappeenranta 8
Lecco 8
Moscow 8
Afragola 7
Frankfurt am Main 7
Avellino 6
Fairfield 6
Palermo 6
Casoria 5
Dublin 5
Florence 5
Torino 5
Blacktown 4
Bologna 4
Bova Marina 4
Cagliari 4
Changchun 4
Kuehnsdorf 4
Limatola 4
Los Angeles 4
Modena 4
Orange 4
Osnabrück 4
Paris 4
San Giorgio a Cremano 4
Shanghai 4
Ariano Irpino 3
Bacoli 3
Benevento 3
Bovisio 3
Casal di Principe 3
Castel San Giorgio 3
Chennai 3
Como 3
Dallas 3
Florianópolis 3
Forlì 3
Guangzhou 3
Lanzhou 3
New York 3
Pontecagnano 3
Portici 3
Sandston 3
São Paulo 3
Trento 3
Turin 3
Vicenza 3
Wuhan 3
Agropoli 2
Aversa 2
Bangalore 2
Bari 2
Bengaluru 2
Bogotá 2
Boscoreale 2
Brescia 2
Totale 3.392
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Nome #
The SIQUALTECA project: technological and probiotic characteristics of Lactobacillus and coagulase negative Staphylococcus strains as starter for fermented sausage manufacture 84
Alternative Methods to SO2 for Microbiological Stabilization of Wine 71
Technological activities of Staphylococcus carnosus and Staphylococcus simulans strains isolated from fermented sausages 70
Selection of Lactobacillus strains from fermented sausages for their potential use as probiotics. 69
Biotyping of enterotoxigenic Staphylococcus aureus by enterotoxin gene cluster (egc) polymorphism and spa-typing analyses. 67
Commercially standardized process for probiotic “Italico” cheese production 67
Antibiotic resistance of coagulase-negative staphylococci isolated from artisanal Naples-type salami 66
Characterization of a new type of mead fermented with Cannabis sativa L. (hemp) 66
Evoluzione della popolazione blastomicetica durante la produzione di olive da tavola di differenti cultivar siciliana monitorata attraverso l’analisi dell’ITS rDNA 63
The effects of probiotics and prebiotics on the fatty acid profile and conjugated linoleic acid content of fermented cow milk 63
Evaluation of microfiltration and heat treatment on the microbiological characteristics, phenolic composition and volatile compound profile of pomegranate (Punica granatum L.) juice 62
Isolation and technological properties of coagulase negative staphylococci from fermented sausages of Southern Italy. 59
Improving in vivo conversion of oleuropein into hydroxytyrosol by oral granules containing probiotic Lactobacillus plantarum 299v and an Olea europaea standardized extract 59
New insights into the formation of precipitates of quercetin in Sangiovese wines 59
Evoluzione della microflora durante il processo fermentativo “Sivigliano” di olive da tavola “Nocellara del Belice” 58
Bacteriophage-resistant Staphylococcus aureus mutant confers broad immunity against staphylococcal infection in mice. 58
Rheological and sensory performance of a protein-based sweetener (MNEI), sucrose, and aspartame in yogurt 58
Dominance of S. cerevisiae Commercial Starter Strains during Greco di Tufo and Aglianico Wine Fermentations and Evaluation of Oenological Performances of Some Indigenous/Residential Strains 58
Technological and molecular diversity of Lactobacillus plantarum strains isolated from naturally fermented sourdoughs 57
Production of probiotic bovine salami using Lactobacillus plantarum 299v as adjunct 57
Characterization of strains of Leuconostoc mesenteroides by analysis of soluble whole-cell protein pattern, DNA fingerprinting and restriction of ribosomal DNA 56
Monitoring of yeast microflora during Gragnano DOC (Campania Region, Italy) winemaking and selection of autochthonous Saccharomyces cerevisiae strains. 55
Influence of microbial communities on the chemical and sensory features of Falanghina sweet passito wines 55
Caratterizzazione della componente organica volatile del vino Catalanesca del Monte Somma IGT 54
Development of a Wet-Granulated Sourdough Multiple Starter for Direct Use 54
16S-23S rDNA Intergenic Spacer Region polymorphism of Lactococcus garviae, Lactococcus raffinolactis and Lactococcus lactis as revealed by PCR and nucleotide sequence analysis. 53
Functional and technological use of lactobacilli as producers of butyric acid in fermented milk 52
Characterization of halophilic Archaea isolated from different hypersaline ecosystems 51
Caratterizzazione molecolare e tecnologica di ceppi di S. cerevisiae isolati da mosti della zona del Pollino DOC (Calabria) 51
Selection and Use of Phytate-Degrading LAB to Improve Cereal-Based Products by Mineral Solubilization During Dough Fermentation 51
Production of butyric acid by different strains of Lactobacillus plantarum (Lactiplantibacillus plantarum) 50
Effect of Cellulase, Substrate Concentrations, and Configuration Processes on Cellulosic Ethanol Production from Pretreated Arundo donax 50
Stuck or sluggish fermentations in home-made beers: Beyond the surface 49
Microbial and functional diversity of C cycle microrganisms during natural degradation of different vegetable biomass 49
Screening of oxalate degrading lactic acid bacteria of food origin 49
Inter-simple sequence repeat markers and flow cytometry for the characterization of closely related Citrus limon germplasms. 48
In vivo evaluation of technological performance of Lactobacillus spp. and Staphylococcus xylosus strains in the production of the traditional fermented sausages Soppressata del Vallo di Diano 48
Genotyping of Lactobacillus delbrueckii subsp. bulgaricus and determination of number and forms of rrn operons Lactobacillus delbrueckii and its subspecies 47
Detection and characterization of a bacteriocin, garviecin L1-5, produced by Lactococcus garvieae isolated from raw cow’s milk 47
Development of in vitro screening method to select EPS-producing LAB for cereal based products 47
Comparison of different target amplicons for high-throughput sequencing analysis of mycobiome 47
Caratterizzazione molecolare e tecnologica di ceppi di S. cerevisiae isolati da mosti della zona del Pollino DOC (Calabria). 46
Impact of different spray-drying conditions on the viability of wine Saccharomyces cerevisiae strains 45
Comparison of different target amplicons in sequencing-based studies of the microbiome. 45
Diversity and dynamics of communities of coagulase-negative staphylococci in traditional fermented sausages 44
Proteolytic activity of lactococcal strains from water-buffalo Mozzarella starter cultures 44
Rope-producing strains of Bacillus spp. from wheat bread and strategy for their control by lactic acid bacteria. 44
Dairy products 44
PCR detection of staphylococcal enterotoxin genes in Staphylococcus spp. strains isolated from meat and dairy products. Evidence for new variants of seG and seI in S. aureus AB-8802 43
Effect of yeast strain and some nutritional factors on tannin composition and potential astringency of model wines 43
sac A and nis A genes are not always linked in Lactococcus lactis subsp. lactis strains 42
Monitoring lactic acid bacteria strains during "cacioricotta" cheese production by restriction endonucleases analysis and pulsed-field gel electrophoresis. 42
Biological Activity of Spartium junceum L. (Fabaceae) Aromatic Water 42
Volatile Organic Compounds in Breads Prepared with Different Sourdoughs 42
OTA adsorption kinetic by Saccharomyces cerevisiae strains during fermentation of must obtained from dry grapes “Moscato of Saracena”, a southern Italy passito-wine (Calabria Region). 41
Dinamiche microbiche durante le fermentazioni delle olive da tavolasiciliane 41
New perspectives for natural antimicrobial peptides: application as antinflammatory drugs in a murine model. 41
Identification and differentiation of Staphylococcus carnosus and Staphylococcus simulans by species-specific PCR assays. 40
Comparison of statistical methods for identification of Streptococcus thermophilus, Enterococcus faecalis, and Enterococcus faecium from Randomly Amplified Polymorphic DNA Patterns. 40
Selezione ed impiego di ceppi di Saccaromyces cerevisiae con elevata attitudine ad assorbire l'ocratossina A durante la vinificazione 40
Could halophilic archaea improve the traditional salted anchovies (Engraulis encrasicholus L) manufacture? 40
Reduction of ochratoxin A during the fermentation of Italian red wine Moscato. 40
Study of Sicilian green table olive fermentations through microbiological, chemical and sensory analyses 40
Characterization in the archaeological excavation site of heterotrophic bacteria and fungi of deteriorated wall painting of Herculaneum in Italy 40
Caratterizzazione dei composti organici volatili del vino Catalanesca 38
Probiotic bacilli incorporation in foods: is really so easy? 37
Rapid and reliable identification of Staphylococcus equorum strains by a PCR assay targeting on sodA gene 37
Evaluation of yeast population during the manufacturing of table olives from different Sicilian cultivars through rDNA ITS analysis 37
Isolation and characterization of wild “terroiristes” yeasts to be used in southern Italy wine fermentation 37
Phenotypic and genotypic characterization of Oenococcus oeni strains isolated from Italian wines. 37
Persistence of bacterial indicators and zoonotic pathogens in contaminated cattle wastes 37
Potential role of yeast strains isolated from grapes in the production of Taurasi DOCG. 37
Application of whey of Mozzarella di Bufala Campana fermented by lactic acid bacteria as a bread biopreservative agent 37
Behavior of variable V3 region from 16S rDNA of lactic acid bacteria in denaturing gradient gel electrophoresis 36
Potential exploitation of lysozyme in the winemaking of Sicilian wines from ???organic grapes" 36
Preliminary study of Bacillus spp. and Saccharomyces strain for Simultaneous Saccharification and Fermentation (SSF) of ligno-cellulose from giant reed 36
Changes in yeast communities during spontaneous Aglianico and Greco di Tufo wine fermentations 36
Brettanomyces bruxellensis population survey reveals a diploid-triploid complex structured according to substrate of isolation and geographical distribution 36
Influence of Arundo donax biomass amount in the bioethanol production 35
Characterisation of Conciato Romano: one of the oldest Italian cheeses 35
Monitoring of Ocrhatoxin A (OTA) adsorbing Saccharomyces cerevisiae strains during fermentation of must from botrytized grapes. 34
PCR-based detection of enterotoxigenic Staphylococcus aureus in the early stages of raw milk cheese making 33
Conditions for conjugative transposon transfer in Lactococcus lactis 33
Evaluation of PCR-DGGE analysis for molecular typing of cheeses 33
Streptococcus macedonicus in Provolone del Monaco: non un ospite occasionale 33
The Staphylococcus aureus Peptidoglycan Protects Mice against the Pathogen and Eradicates Experimentally Induced Infection 33
Behaviour of lactic acid bacteria populations in Pecorino di Carmasciano cheese samples submitted to environmental conditions prevailing in the gastrointestinal tract: Evaluation by means of a polyphasic approach. 33
Response of Escherichia coli O157:H7, Listeria monocytogenes, Salmonella Typhimurium, and Staphylococcus aureus to the thermal stress occurring in model manufactures of Grana Padano cheese 32
Isolation of Saccharomyces cerevisiae strains from different food matrices and their preliminary selection for a potential use as probiotics 32
Technological and genotypic comparison between Streptococcus macedonicus and Streptococcus thermophilus strains coming from the same dairy environment 32
Could halophilic archaea improve the traditional salted anchovies (Engraulis encrasicholus L) safety and quality? 32
Different amplicon targets for sequencing-based studies of fungal diversity 32
Microbiological characterization of Gioddu, an Italian fermented milk 32
Studio delle popolazioni microbiche della �Soppressata del Vallo di Diano�, un insaccato carneo fermentato della Campania 31
Identification and technological characterization of yeast strains isolated from samples of Water Buffalo Mozzarella cheese 31
Selection of cellulolytic bacteria for processing of cellulosic biomass. 31
Validation of a Standard Protocol to Assess the Fermentative and Chemical Properties of Saccharomyces cerevisiae Wine Strains 30
Nisin-producing organisms during traditional "Fior di latte" cheese-making monitored by Multiplex-PCR and PFGE analyses. 30
Presence of non-functional nisin genes in Lactococcus lactis subsp. lactis isolated from natural starters. 30
Monitoring the mycobiota during Greco di Tufo and Aglianico wine fermentation by 18S rRNA gene sequencing 30
Totale 4.524
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Categoria #
all - tutte 25.720
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 25.720
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020200 0 0 0 0 0 0 16 3 4 12 79 86
2020/2021620 17 34 65 35 54 89 79 12 88 29 46 72
2021/2022857 27 6 5 6 13 35 15 26 140 80 171 333
2022/20231.008 158 67 31 96 147 127 26 106 141 27 58 24
2023/2024744 42 111 66 54 71 95 14 60 12 25 123 71
2024/20251.333 229 288 22 23 104 193 474 0 0 0 0 0
Totale 5.885