IRIS
BLAIOTTA, GIUSEPPE
 Distribuzione geografica
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Continente #
NA - Nord America 2.245
EU - Europa 1.383
AS - Asia 403
AF - Africa 31
SA - Sud America 12
OC - Oceania 4
Continente sconosciuto - Info sul continente non disponibili 1
Totale 4.079
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Nazione #
US - Stati Uniti d'America 2.170
IT - Italia 667
CN - Cina 270
IE - Irlanda 137
UA - Ucraina 135
SE - Svezia 129
FI - Finlandia 128
DE - Germania 91
CA - Canada 73
VN - Vietnam 65
GB - Regno Unito 42
IN - India 24
CI - Costa d'Avorio 15
SG - Singapore 14
NL - Olanda 13
FR - Francia 12
MA - Marocco 12
AT - Austria 7
TR - Turchia 6
BR - Brasile 5
AU - Australia 4
DZ - Algeria 4
HK - Hong Kong 4
JP - Giappone 4
PK - Pakistan 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
HU - Ungheria 2
LT - Lituania 2
MX - Messico 2
RS - Serbia 2
TW - Taiwan 2
CZ - Repubblica Ceca 1
EU - Europa 1
GR - Grecia 1
KR - Corea 1
MY - Malesia 1
NO - Norvegia 1
SA - Arabia Saudita 1
TH - Thailandia 1
Totale 4.079
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Città #
Chandler 452
Jacksonville 185
Napoli 152
Millbury 128
Princeton 128
Ashburn 108
Boston 104
Nanjing 93
Ottawa 71
Dong Ket 65
Wilmington 65
Houston 56
Naples 51
Beijing 44
Des Moines 38
Ann Arbor 28
Woodbridge 27
Nanchang 25
Hebei 24
Kronberg 21
Boardman 20
Rome 20
Norwalk 19
Redwood City 19
Lawrence 17
Shenyang 16
Jiaxing 15
Milan 15
Washington 15
Falls Church 14
Pune 14
Tianjin 12
Changsha 11
Amsterdam 10
Indiana 10
Kenitra 10
Kunming 10
Salerno 10
Lecco 8
Afragola 6
Avellino 6
Fairfield 6
Seattle 6
Torino 5
Blacktown 4
Bologna 4
Bova Marina 4
Cagliari 4
Casoria 4
Dublin 4
Florence 4
Hong Kong 4
Kuehnsdorf 4
Lappeenranta 4
Limatola 4
Modena 4
Orange 4
Osnabrück 4
San Giorgio a Cremano 4
Ariano Irpino 3
Bacoli 3
Benevento 3
Bovisio 3
Casal di Principe 3
Castel San Giorgio 3
Changchun 3
Chennai 3
Como 3
Florianópolis 3
Forlì 3
Helsinki 3
Lanzhou 3
New York 3
Paris 3
Pontecagnano 3
Trento 3
Turin 3
Wuhan 3
Aversa 2
Bangalore 2
Bari 2
Bogotá 2
Boscoreale 2
Brescia 2
Brognaturo 2
Caserta 2
Cattolica 2
Chicago 2
Cluj-Napoca 2
Eboli 2
Edinburgh 2
Fasano 2
Frankfurt am Main 2
Frattamaggiore 2
Guelma 2
Gurgaon 2
Hangzhou 2
Introdacqua 2
Islington 2
Madrid 2
Totale 2.320
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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 78
Alternative Methods to SO2 for Microbiological Stabilization of Wine 66
Technological activities of Staphylococcus carnosus and Staphylococcus simulans strains isolated from fermented sausages 63
Selection of Lactobacillus strains from fermented sausages for their potential use as probiotics. 63
Biotyping of enterotoxigenic Staphylococcus aureus by enterotoxin gene cluster (egc) polymorphism and spa-typing analyses. 60
Antibiotic resistance of coagulase-negative staphylococci isolated from artisanal Naples-type salami 58
Characterization of a new type of mead fermented with Cannabis sativa L. (hemp) 58
Production of probiotic bovine salami using Lactobacillus plantarum 299v as adjunct 54
Evaluation of microfiltration and heat treatment on the microbiological characteristics, phenolic composition and volatile compound profile of pomegranate (Punica granatum L.) juice 53
New insights into the formation of precipitates of quercetin in Sangiovese wines 53
Isolation and technological properties of coagulase negative staphylococci from fermented sausages of Southern Italy. 52
The effects of probiotics and prebiotics on the fatty acid profile and conjugated linoleic acid content of fermented cow milk 52
Technological and molecular diversity of Lactobacillus plantarum strains isolated from naturally fermented sourdoughs 51
Improving in vivo conversion of oleuropein into hydroxytyrosol by oral granules containing probiotic Lactobacillus plantarum 299v and an Olea europaea standardized extract 51
Bacteriophage-resistant Staphylococcus aureus mutant confers broad immunity against staphylococcal infection in mice. 50
Influence of microbial communities on the chemical and sensory features of Falanghina sweet passito wines 49
Commercially standardized process for probiotic “Italico” cheese production 48
Selection and Use of Phytate-Degrading LAB to Improve Cereal-Based Products by Mineral Solubilization During Dough Fermentation 47
Development of a Wet-Granulated Sourdough Multiple Starter for Direct Use 47
16S-23S rDNA Intergenic Spacer Region polymorphism of Lactococcus garviae, Lactococcus raffinolactis and Lactococcus lactis as revealed by PCR and nucleotide sequence analysis. 46
Rheological and sensory performance of a protein-based sweetener (MNEI), sucrose, and aspartame in yogurt 45
Evoluzione della popolazione blastomicetica durante la produzione di olive da tavola di differenti cultivar siciliana monitorata attraverso l’analisi dell’ITS rDNA 44
Caratterizzazione della componente organica volatile del vino Catalanesca del Monte Somma IGT 43
Characterization of halophilic Archaea isolated from different hypersaline ecosystems 42
Detection and characterization of a bacteriocin, garviecin L1-5, produced by Lactococcus garvieae isolated from raw cow’s milk 41
Characterization of strains of Leuconostoc mesenteroides by analysis of soluble whole-cell protein pattern, DNA fingerprinting and restriction of ribosomal DNA 41
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 40
Caratterizzazione molecolare e tecnologica di ceppi di S. cerevisiae isolati da mosti della zona del Pollino DOC (Calabria). 40
Caratterizzazione molecolare e tecnologica di ceppi di S. cerevisiae isolati da mosti della zona del Pollino DOC (Calabria) 39
Production of butyric acid by different strains of Lactobacillus plantarum (Lactiplantibacillus plantarum) 38
Inter-simple sequence repeat markers and flow cytometry for the characterization of closely related Citrus limon germplasms. 38
Diversity and dynamics of communities of coagulase-negative staphylococci in traditional fermented sausages 38
Monitoring of yeast microflora during Gragnano DOC (Campania Region, Italy) winemaking and selection of autochthonous Saccharomyces cerevisiae strains. 38
Microbial and functional diversity of C cycle microrganisms during natural degradation of different vegetable biomass 38
Impact of different spray-drying conditions on the viability of wine Saccharomyces cerevisiae strains 38
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 38
Genotyping of Lactobacillus delbrueckii subsp. bulgaricus and determination of number and forms of rrn operons Lactobacillus delbrueckii and its subspecies 37
sac A and nis A genes are not always linked in Lactococcus lactis subsp. lactis strains 37
Proteolytic activity of lactococcal strains from water-buffalo Mozzarella starter cultures 37
Rope-producing strains of Bacillus spp. from wheat bread and strategy for their control by lactic acid bacteria. 37
Development of in vitro screening method to select EPS-producing LAB for cereal based products 37
Comparison of different target amplicons for high-throughput sequencing analysis of mycobiome 36
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 35
Reduction of ochratoxin A during the fermentation of Italian red wine Moscato. 35
Effect of Cellulase, Substrate Concentrations, and Configuration Processes on Cellulosic Ethanol Production from Pretreated Arundo donax 35
Dairy products 34
Characterization in the archaeological excavation site of heterotrophic bacteria and fungi of deteriorated wall painting of Herculaneum in Italy 34
Biological Activity of Spartium junceum L. (Fabaceae) Aromatic Water 34
New perspectives for natural antimicrobial peptides: application as antinflammatory drugs in a murine model. 33
Screening of oxalate degrading lactic acid bacteria of food origin 33
Volatile Organic Compounds in Breads Prepared with Different Sourdoughs 33
Identification and differentiation of Staphylococcus carnosus and Staphylococcus simulans by species-specific PCR assays. 32
Comparison of statistical methods for identification of Streptococcus thermophilus, Enterococcus faecalis, and Enterococcus faecium from Randomly Amplified Polymorphic DNA Patterns. 32
Selezione ed impiego di ceppi di Saccaromyces cerevisiae con elevata attitudine ad assorbire l'ocratossina A durante la vinificazione 32
Comparison of different target amplicons in sequencing-based studies of the microbiome. 32
Functional and technological use of lactobacilli as producers of butyric acid in fermented milk 32
Rapid and reliable identification of Staphylococcus equorum strains by a PCR assay targeting on sodA gene 31
Could halophilic archaea improve the traditional salted anchovies (Engraulis encrasicholus L) manufacture? 31
Study of Sicilian green table olive fermentations through microbiological, chemical and sensory analyses 31
Effect of yeast strain and some nutritional factors on tannin composition and potential astringency of model wines 31
Evoluzione della microflora durante il processo fermentativo “Sivigliano” di olive da tavola “Nocellara del Belice” 30
Persistence of bacterial indicators and zoonotic pathogens in contaminated cattle wastes 30
Potential role of yeast strains isolated from grapes in the production of Taurasi DOCG. 30
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). 29
Caratterizzazione dei composti organici volatili del vino Catalanesca 29
Monitoring lactic acid bacteria strains during "cacioricotta" cheese production by restriction endonucleases analysis and pulsed-field gel electrophoresis. 29
Changes in yeast communities during spontaneous Aglianico and Greco di Tufo wine fermentations 29
Behavior of variable V3 region from 16S rDNA of lactic acid bacteria in denaturing gradient gel electrophoresis 28
Evaluation of yeast population during the manufacturing of table olives from different Sicilian cultivars through rDNA ITS analysis 28
Dinamiche microbiche durante le fermentazioni delle olive da tavolasiciliane 28
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. 28
Stuck or sluggish fermentations in home-made beers: Beyond the surface 27
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 26
Monitoring of Ocrhatoxin A (OTA) adsorbing Saccharomyces cerevisiae strains during fermentation of must from botrytized grapes. 26
Brettanomyces bruxellensis population survey reveals a diploid-triploid complex structured according to substrate of isolation and geographical distribution 26
Isolation and characterization of wild “terroiristes” yeasts to be used in southern Italy wine fermentation 25
Influence of Arundo donax biomass amount in the bioethanol production 25
Studio delle popolazioni microbiche della �Soppressata del Vallo di Diano�, un insaccato carneo fermentato della Campania 24
Identification and technological characterization of yeast strains isolated from samples of Water Buffalo Mozzarella cheese 24
Potential exploitation of lysozyme in the winemaking of Sicilian wines from ???organic grapes" 24
The Staphylococcus aureus Peptidoglycan Protects Mice against the Pathogen and Eradicates Experimentally Induced Infection 24
Characterisation of Conciato Romano: one of the oldest Italian cheeses 24
Application of whey of Mozzarella di Bufala Campana fermented by lactic acid bacteria as a bread biopreservative agent 24
Presence of non-functional nisin genes in Lactococcus lactis subsp. lactis isolated from natural starters. 23
Design and evaluation of specific primers for rapid and reliable identification of Staphylococcus xylosus strains isolated from dry fermented sausages. 23
PCR-based detection of enterotoxigenic Staphylococcus aureus in the early stages of raw milk cheese making 23
Phenotypic and genotypic characterization of Oenococcus oeni strains isolated from Italian wines. 23
Could halophilic archaea improve the traditional salted anchovies (Engraulis encrasicholus L) safety and quality? 23
Polyphasic Screening, Homopolysaccharide Composition, and Viscoelastic Behavior of Wheat Sourdough from a Leuconostoc lactis and Lactobacillus curvatus Exopolysaccharide-Producing Starter Culture 23
Nisin-producing organisms during traditional "Fior di latte" cheese-making monitored by Multiplex-PCR and PFGE analyses. 22
Evaluation of PCR-DGGE analysis for molecular typing of cheeses 22
Selezione e monitoraggio di ceppi di Saccharomyces cerevisiae durante la produzione di vino da uva catalanesca. 22
Preliminary study of Bacillus spp. and Saccharomyces strain for Simultaneous Saccharification and Fermentation (SSF) of ligno-cellulose from giant reed 22
Different amplicon targets for sequencing-based studies of fungal diversity 22
Staphylococcal Food Poisoning 22
Probiotic bacilli incorporation in foods: is really so easy? 21
Conditions for conjugative transposon transfer in Lactococcus lactis 21
Technological and genotypic comparison between Streptococcus macedonicus and Streptococcus thermophilus strains coming from the same dairy environment 21
Selection of an autochthonous Saccharomyces cerevisiae strain for the vinification of “Moscato di Saracena”, a southern Italy (Calabria Region) passito wine 21
Specific detection of Leuconostoc mesenteroides subsp. mesenteroides with DNA primers identified by random amplified polymorphic DNA (RAPD) analysis 20
Totale 3.542
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Categoria #
all - tutte 15.802
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 15.802
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/201922 0 0 0 0 0 0 0 0 0 2 3 17
2019/2020468 169 9 35 13 38 4 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
2023/2024539 42 111 66 54 71 95 14 60 12 14 0 0
Totale 4.347