IRIS
BLAIOTTA, GIUSEPPE
 Distribuzione geografica
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Continente #
NA - Nord America 6.460
AS - Asia 5.949
EU - Europa 4.026
SA - Sud America 592
Continente sconosciuto - Info sul continente non disponibili 304
AF - Africa 133
OC - Oceania 11
Totale 17.475
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Nazione #
US - Stati Uniti d'America 6.162
SG - Singapore 2.750
RU - Federazione Russa 1.550
CN - Cina 1.110
IT - Italia 1.086
VN - Vietnam 960
HK - Hong Kong 535
BR - Brasile 452
FR - Francia 229
DE - Germania 218
FI - Finlandia 186
CA - Canada 169
UA - Ucraina 159
IE - Irlanda 147
SE - Svezia 143
GB - Regno Unito 124
BD - Bangladesh 114
IN - India 77
JP - Giappone 67
MX - Messico 56
NL - Olanda 43
KR - Corea 42
AR - Argentina 41
IQ - Iraq 36
EC - Ecuador 33
ID - Indonesia 30
PH - Filippine 30
ES - Italia 29
PL - Polonia 27
ZA - Sudafrica 27
TR - Turchia 25
PK - Pakistan 24
MA - Marocco 23
TH - Thailandia 20
AT - Austria 18
TW - Taiwan 17
CI - Costa d'Avorio 15
CO - Colombia 15
DZ - Algeria 13
CL - Cile 12
CR - Costa Rica 12
EG - Egitto 12
LT - Lituania 12
VE - Venezuela 11
JO - Giordania 10
NP - Nepal 10
UZ - Uzbekistan 10
SA - Arabia Saudita 9
AZ - Azerbaigian 8
KZ - Kazakistan 8
MY - Malesia 8
RO - Romania 8
AU - Australia 7
BO - Bolivia 7
JM - Giamaica 7
PY - Paraguay 7
AE - Emirati Arabi Uniti 6
ET - Etiopia 6
PA - Panama 6
TT - Trinidad e Tobago 6
UY - Uruguay 6
BB - Barbados 5
BG - Bulgaria 5
BS - Bahamas 5
CZ - Repubblica Ceca 5
DO - Repubblica Dominicana 5
HN - Honduras 5
HR - Croazia 5
IR - Iran 5
KE - Kenya 5
PE - Perù 5
TN - Tunisia 5
BH - Bahrain 4
CW - ???statistics.table.value.countryCode.CW??? 4
EE - Estonia 4
IL - Israele 4
KG - Kirghizistan 4
NI - Nicaragua 4
OM - Oman 4
PR - Porto Rico 4
RS - Serbia 4
AL - Albania 3
CH - Svizzera 3
GE - Georgia 3
GR - Grecia 3
LA - Repubblica Popolare Democratica del Laos 3
NG - Nigeria 3
NO - Norvegia 3
NZ - Nuova Zelanda 3
SN - Senegal 3
AF - Afghanistan, Repubblica islamica di 2
BE - Belgio 2
GA - Gabon 2
GT - Guatemala 2
HT - Haiti 2
HU - Ungheria 2
LB - Libano 2
MD - Moldavia 2
ME - Montenegro 2
PS - Palestinian Territory 2
Totale 17.128
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Città #
Singapore 1.330
San Jose 1.095
Ashburn 602
Hong Kong 523
Chandler 452
Moscow 419
Beijing 304
Council Bluffs 292
Ho Chi Minh City 256
Santa Clara 239
Jacksonville 188
Hanoi 176
Hefei 165
The Dalles 153
Napoli 152
Naples 151
Los Angeles 146
Lauterbourg 139
Princeton 136
Millbury 128
Dallas 127
Boston 114
Nanjing 93
Ottawa 76
Buffalo 75
Houston 69
Phoenix 67
Dong Ket 65
Wilmington 65
New York 57
São Paulo 54
Tokyo 54
Munich 48
Redondo Beach 47
Da Nang 41
Rome 41
Des Moines 38
Milan 38
Haiphong 37
Helsinki 36
Woodbridge 29
Ann Arbor 28
Mexico City 28
Frankfurt am Main 27
Brooklyn 26
Nanchang 25
Seoul 25
Atlanta 24
Hebei 24
Boardman 23
Falkenstein 22
Orem 22
Kronberg 21
Seattle 21
Chicago 20
Norwalk 20
Redwood City 19
Toronto 19
Turku 19
Biên Hòa 18
Denver 18
Washington 18
Amsterdam 17
Chennai 17
Johannesburg 17
Lawrence 17
Salerno 17
Shenyang 17
Baghdad 16
Tianjin 16
Warsaw 16
Falls Church 15
Hải Dương 15
Jiaxing 15
Montreal 15
Rio de Janeiro 15
San Francisco 15
Changsha 14
Pune 14
Stockholm 14
Belo Horizonte 13
Bologna 13
Dublin 13
London 13
Brasília 12
Shanghai 12
Manchester 11
Portici 11
Quito 11
Charlotte 10
Indiana 10
Kenitra 10
Kunming 10
Lappeenranta 10
Ninh Bình 10
Nuremberg 10
Poplar 10
San José 10
Thái Bình 10
Amman 9
Totale 9.284
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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 186
Bacteriophage-resistant Staphylococcus aureus mutant confers broad immunity against staphylococcal infection in mice. 173
Characterization of a new type of mead fermented with Cannabis sativa L. (hemp) 165
Stuck or sluggish fermentations in home-made beers: Beyond the surface 163
Evoluzione della microflora durante il processo fermentativo “Sivigliano” di olive da tavola “Nocellara del Belice” 162
Antibiotic resistance of coagulase-negative staphylococci isolated from artisanal Naples-type salami 152
Rheological and sensory performance of a protein-based sweetener (MNEI), sucrose, and aspartame in yogurt 152
Evaluation of microfiltration and heat treatment on the microbiological characteristics, phenolic composition and volatile compound profile of pomegranate (Punica granatum L.) juice 152
New insights into the formation of precipitates of quercetin in Sangiovese wines 152
Validation of a Standard Protocol to Assess the Fermentative and Chemical Properties of Saccharomyces cerevisiae Wine Strains 151
Evoluzione della popolazione blastomicetica durante la produzione di olive da tavola di differenti cultivar siciliana monitorata attraverso l’analisi dell’ITS rDNA 151
Microbial and functional diversity of C cycle microrganisms during natural degradation of different vegetable biomass 151
Addition of glutamine to milk during fermentation by individual strains of lactic acid bacteria and the effects on pyroglutamic and butyric acid 150
Improving in vivo conversion of oleuropein into hydroxytyrosol by oral granules containing probiotic Lactobacillus plantarum 299v and an Olea europaea standardized extract 149
Proteolytic activity of lactococcal strains from water-buffalo Mozzarella starter cultures 148
The effects of probiotics and prebiotics on the fatty acid profile and conjugated linoleic acid content of fermented cow milk 148
Addition of Organic Acids to Base Wines: Impacts on the Technological Characteristics and the Foam Quality of Sparkling Wines 147
Genotyping of Lactobacillus delbrueckii subsp. bulgaricus and determination of number and forms of rrn operons Lactobacillus delbrueckii and its subspecies 147
Development of in vitro screening method to select EPS-producing LAB for cereal based products 147
Could halophilic archaea improve the traditional salted anchovies (Engraulis encrasicholus L) manufacture? 146
Functional and technological use of lactobacilli as producers of butyric acid in fermented milk 146
Characterization in the archaeological excavation site of heterotrophic bacteria and fungi of deteriorated wall painting of Herculaneum in Italy 145
Comparison of different target amplicons in sequencing-based studies of the microbiome. 145
New perspectives for natural antimicrobial peptides: application as antinflammatory drugs in a murine model. 144
sac A and nis A genes are not always linked in Lactococcus lactis subsp. lactis strains 143
Volatile Organic Compounds in Breads Prepared with Different Sourdoughs 142
Effect of Cellulase, Substrate Concentrations, and Configuration Processes on Cellulosic Ethanol Production from Pretreated Arundo donax 141
Technological activities of Staphylococcus carnosus and Staphylococcus simulans strains isolated from fermented sausages 135
Streptococcus macedonicus in Provolone del Monaco: non un ospite occasionale 135
Production of butyric acid by different strains of Lactobacillus plantarum (Lactiplantibacillus plantarum) 132
Studio delle popolazioni microbiche della �Soppressata del Vallo di Diano�, un insaccato carneo fermentato della Campania 132
Caratterizzazione molecolare e tecnologica di ceppi di S. cerevisiae isolati da mosti della zona del Pollino DOC (Calabria) 131
Alternative Methods to SO2 for Microbiological Stabilization of Wine 130
Preliminary study of Bacillus spp. and Saccharomyces strain for Simultaneous Saccharification and Fermentation (SSF) of ligno-cellulose from giant reed 129
Influence of Arundo donax biomass amount in the bioethanol production 129
Isolation and technological properties of coagulase negative staphylococci from fermented sausages of Southern Italy. 128
Effect of yeast strain and some nutritional factors on tannin composition and potential astringency of model wines 128
Screening of oxalate degrading lactic acid bacteria of food origin 128
Biotyping of enterotoxigenic Staphylococcus aureus by enterotoxin gene cluster (egc) polymorphism and spa-typing analyses. 127
Monitoring of yeast microflora during Gragnano DOC (Campania Region, Italy) winemaking and selection of autochthonous Saccharomyces cerevisiae strains. 125
Isolation and characterization of wild “terroiristes” yeasts to be used in southern Italy wine fermentation 125
Dinamiche microbiche durante le fermentazioni delle olive da tavolasiciliane 125
Selection of cellulolytic bacteria for processing of cellulosic biomass. 124
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 123
Evaluation of yeast population during the manufacturing of table olives from different Sicilian cultivars through rDNA ITS analysis 123
Monitoring lactic acid bacteria strains during "cacioricotta" cheese production by restriction endonucleases analysis and pulsed-field gel electrophoresis. 122
Caratterizzazione della componente organica volatile del vino Catalanesca del Monte Somma IGT 122
Selection of Lactobacillus strains from fermented sausages for their potential use as probiotics. 120
Probiotic bacilli incorporation in foods: is really so easy? 119
Comparison of different target amplicons for high-throughput sequencing analysis of mycobiome 118
Effectiveness of chitosan as an alternative to sulfites in red wine production 118
Isolation and Characterization of Cryotolerant Yeasts from Fiano di Avellino Grapes Fermented at Low Temperatures 117
Rope-producing strains of Bacillus spp. from wheat bread and strategy for their control by lactic acid bacteria. 117
Technological and molecular diversity of Lactobacillus plantarum strains isolated from naturally fermented sourdoughs 117
Different amplicon targets for sequencing-based studies of fungal diversity 117
Dairy products 115
Monitoring of Ocrhatoxin A (OTA) adsorbing Saccharomyces cerevisiae strains during fermentation of must from botrytized grapes. 114
Commercially standardized process for probiotic “Italico” cheese production 114
Influence of microbial communities on the chemical and sensory features of Falanghina sweet passito wines 113
A promising eco-sustainable wound dressing based on cellulose extracted from Spartium junceum L. and impregnated with Glycyrrhiza glabra L extract: Design, production and biological properties 112
Inter-simple sequence repeat markers and flow cytometry for the characterization of closely related Citrus limon germplasms. 112
The Staphylococcus aureus Peptidoglycan Protects Mice against the Pathogen and Eradicates Experimentally Induced Infection 112
Biological Activity of Spartium junceum L. (Fabaceae) Aromatic Water 112
Characterization of strains of Leuconostoc mesenteroides by analysis of soluble whole-cell protein pattern, DNA fingerprinting and restriction of ribosomal DNA 111
Caratterizzazione molecolare e tecnologica di ceppi di S. cerevisiae isolati da mosti della zona del Pollino DOC (Calabria). 111
Phenotypic and genotypic characterization of Oenococcus oeni strains isolated from Italian wines. 111
Characterisation of Conciato Romano: one of the oldest Italian cheeses 111
Characterization of halophilic Archaea isolated from different hypersaline ecosystems 110
Diversity and dynamics of communities of coagulase-negative staphylococci in traditional fermented sausages 108
Conditions for conjugative transposon transfer in Lactococcus lactis 107
Selezione ed impiego di ceppi di Saccaromyces cerevisiae con elevata attitudine ad assorbire l'ocratossina A durante la vinificazione 107
Microbial dynamics during green Sicilian table olive fermentations 107
Potential exploitation of lysozyme in the winemaking of Sicilian wines from ???organic grapes" 106
Impact of different spray-drying conditions on the viability of wine Saccharomyces cerevisiae strains 105
Production of probiotic bovine salami using Lactobacillus plantarum 299v as adjunct 105
16S-23S rDNA Intergenic Spacer Region polymorphism of Lactococcus garviae, Lactococcus raffinolactis and Lactococcus lactis as revealed by PCR and nucleotide sequence analysis. 104
Microbiological characterization of Gioddu, an Italian fermented milk 104
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 103
Provolone del Monaco PDO cheese: Lactic microflora, biogenic amines and volatilome characterization 102
Lactic acid fermentation improves nutritional and functional properties of chickpea flours 100
Detection and characterization of a bacteriocin, garviecin L1-5, produced by Lactococcus garvieae isolated from raw cow’s milk 100
Application of whey of Mozzarella di Bufala Campana fermented by lactic acid bacteria as a bread biopreservative agent 100
Copper (II) Level in Musts Affects Acetaldehyde Concentration, Phenolic Composition, and Chromatic Characteristics of Red and White Wines 99
Identification and differentiation of Staphylococcus carnosus and Staphylococcus simulans by species-specific PCR assays. 99
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). 99
Selection and Use of Phytate-Degrading LAB to Improve Cereal-Based Products by Mineral Solubilization During Dough Fermentation 99
Study of Sicilian green table olive fermentations through microbiological, chemical and sensory analyses 99
Uncovering the microbial community dynamics and metabolic pathways of primary organic acids in Sichuan Baoning vinegar through metagenomics 98
Impact of Two Commercial S. cerevisiae Strains on the Aroma Profiles of Different Regional Musts 98
Genetic diversity and signature of divergence in the genome of grapevine clones of Southern Italy varieties 98
Selection of Saccharomyces cerevisiae strains with high ability to adsorb ochratoxin A during fermentation. 98
Specific detection of Leuconostoc mesenteroides subsp. mesenteroides with DNA primers identified by random amplified polymorphic DNA (RAPD) analysis 94
Technological and genotypic comparison between Streptococcus macedonicus and Streptococcus thermophilus strains coming from the same dairy environment 94
Dynamic of functional microbial groups during mesophilic composting of agro-industrial wastes and free-living (N2)-fixing bacteria application 93
Polyphasic approach to characterize heterotrophic bacteria of biofilms and patina on walls of the Suburban Bath of the Herculaneum???s archaeological excavations in Italy 93
Development of a Wet-Granulated Sourdough Multiple Starter for Direct Use 93
Caratterizzazione dei composti organici volatili del vino Catalanesca 92
Potential role of yeast strains isolated from grapes in the production of Taurasi DOCG. 92
Influence of the fungal microbiota on the chemical and sensory features of Falanghina Passito wine. 92
Brettanomyces bruxellensis population survey reveals a diploid-triploid complex structured according to substrate of isolation and geographical distribution 92
Totale 12.232
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Categoria #
all - tutte 59.524
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 59.524
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022819 0 0 0 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
2024/20253.860 229 288 22 23 104 193 539 276 303 298 1.250 335
2025/20267.666 737 560 700 649 1.372 223 967 438 1.038 532 229 221
2026/20271.397 179 280 391 547 0 0 0 0 0 0 0 0
Totale 17.475