IRIS
APONTE, MARIA
 Distribuzione geografica
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Continente #
AS - Asia 3.764
NA - Nord America 3.490
EU - Europa 2.675
SA - Sud America 391
Continente sconosciuto - Info sul continente non disponibili 201
AF - Africa 90
OC - Oceania 10
Totale 10.621
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Nazione #
US - Stati Uniti d'America 3.316
SG - Singapore 1.688
RU - Federazione Russa 983
IT - Italia 943
CN - Cina 656
VN - Vietnam 575
HK - Hong Kong 426
BR - Brasile 305
FR - Francia 141
DE - Germania 121
FI - Finlandia 112
BD - Bangladesh 108
CA - Canada 97
IE - Irlanda 88
GB - Regno Unito 60
IN - India 53
UA - Ucraina 50
JP - Giappone 48
SE - Svezia 45
MX - Messico 32
NL - Olanda 32
AR - Argentina 31
TR - Turchia 25
KR - Corea 23
IQ - Iraq 22
PH - Filippine 21
TH - Thailandia 19
ZA - Sudafrica 19
AT - Austria 17
ES - Italia 17
ID - Indonesia 17
MA - Marocco 17
EC - Ecuador 16
PL - Polonia 16
PK - Pakistan 13
EG - Egitto 10
CO - Colombia 9
KE - Kenya 9
MY - Malesia 9
JO - Giordania 8
PE - Perù 8
AU - Australia 7
CR - Costa Rica 7
DZ - Algeria 7
PT - Portogallo 7
TW - Taiwan 6
VE - Venezuela 6
AE - Emirati Arabi Uniti 5
CI - Costa d'Avorio 5
CL - Cile 5
GR - Grecia 5
JM - Giamaica 5
PY - Paraguay 5
RO - Romania 5
TN - Tunisia 5
TT - Trinidad e Tobago 5
AZ - Azerbaigian 4
BS - Bahamas 4
CH - Svizzera 4
ET - Etiopia 4
HN - Honduras 4
KZ - Kazakistan 4
LB - Libano 4
NP - Nepal 4
SK - Slovacchia (Repubblica Slovacca) 4
SN - Senegal 4
UY - Uruguay 4
BA - Bosnia-Erzegovina 3
BG - Bulgaria 3
GE - Georgia 3
IR - Iran 3
LT - Lituania 3
MD - Moldavia 3
NI - Nicaragua 3
PR - Porto Rico 3
SV - El Salvador 3
UZ - Uzbekistan 3
BB - Barbados 2
BE - Belgio 2
BO - Bolivia 2
CZ - Repubblica Ceca 2
DO - Repubblica Dominicana 2
GT - Guatemala 2
KG - Kirghizistan 2
KW - Kuwait 2
LA - Repubblica Popolare Democratica del Laos 2
NG - Nigeria 2
NO - Norvegia 2
NZ - Nuova Zelanda 2
OM - Oman 2
SA - Arabia Saudita 2
SC - Seychelles 2
SO - Somalia 2
XK - ???statistics.table.value.countryCode.XK??? 2
AF - Afghanistan, Repubblica islamica di 1
AL - Albania 1
AM - Armenia 1
AO - Angola 1
CW - ???statistics.table.value.countryCode.CW??? 1
EE - Estonia 1
Totale 10.404
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Città #
Singapore 811
San Jose 614
Hong Kong 414
Moscow 255
Chandler 254
Ashburn 232
Beijing 178
Santa Clara 169
Ho Chi Minh City 149
Naples 142
Napoli 128
Council Bluffs 119
The Dalles 98
Hefei 96
Hanoi 91
Lauterbourg 90
Millbury 80
Los Angeles 75
Princeton 75
Dallas 74
Boston 63
Dong Ket 62
Nanjing 61
Jacksonville 58
Buffalo 46
Ottawa 45
Tokyo 41
New York 38
Wilmington 37
Phoenix 35
Des Moines 34
Da Nang 29
Redondo Beach 29
São Paulo 29
Woodbridge 29
Milan 28
Houston 25
Munich 25
Rome 24
Chicago 22
Helsinki 21
Hebei 20
Haiphong 17
Mexico City 16
Orem 16
Toronto 16
Nanchang 15
Lawrence 14
Portici 14
Salerno 14
Seattle 14
Seoul 14
Frankfurt am Main 13
Montreal 13
Palermo 13
Tianjin 13
Turku 13
Biên Hòa 12
Brooklyn 12
Norwalk 12
Johannesburg 11
Warsaw 11
Amsterdam 10
Atlanta 10
Belo Horizonte 10
Bologna 10
Dublin 10
Hải Dương 10
Kenitra 10
Pune 10
Ankara 9
Baghdad 9
Bari 9
Lappeenranta 9
Poplar 9
Rio de Janeiro 9
Amman 8
Chennai 8
Denver 8
Falkenstein 8
Kunming 8
Nairobi 8
Ninh Bình 8
Redwood City 8
San Gennaro Vesuviano 8
Shanghai 8
Stockholm 8
Vienna 8
Washington 8
Changsha 7
Falls Church 7
Jiaxing 7
Kronberg 7
San Felice A Cancello 7
Afragola 6
Athens 6
Avellino 6
Indiana 6
London 6
Nakhon Pathom 6
Totale 5.527
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Nome #
Biotecnologie microbiche per l’eccellenza dei prodotti lattiero-caseari 180
Chestnut as Source of Novel Ingredients for Celiac People 171
Coffee Silverskin: Chemical and Biological Risk Assessment and Health Profile for Its Potential Use in Functional Foods 166
Evoluzione della microflora durante il processo fermentativo “Sivigliano” di olive da tavola “Nocellara del Belice” 159
Stuck or sluggish fermentations in home-made beers: Beyond the surface 158
Evoluzione della popolazione blastomicetica durante la produzione di olive da tavola di differenti cultivar siciliana monitorata attraverso l’analisi dell’ITS rDNA 149
Improving in vivo conversion of oleuropein into hydroxytyrosol by oral granules containing probiotic Lactobacillus plantarum 299v and an Olea europaea standardized extract 147
The effects of probiotics and prebiotics on the fatty acid profile and conjugated linoleic acid content of fermented cow milk 145
Addition of glutamine to milk during fermentation by individual strains of lactic acid bacteria and the effects on pyroglutamic and butyric acid 144
Could halophilic archaea improve the traditional salted anchovies (Engraulis encrasicholus L) manufacture? 144
Genotyping of Lactobacillus delbrueckii subsp. bulgaricus and determination of number and forms of rrn operons Lactobacillus delbrueckii and its subspecies 143
Spray-drying of bacteriocin-producing lactic acid bacteria 143
Functional and technological use of lactobacilli as producers of butyric acid in fermented milk 142
Volatile Organic Compounds in Breads Prepared with Different Sourdoughs 141
Streptococcus macedonicus in Provolone del Monaco: non un ospite occasionale 137
Impact of gaseous ozone coupled to passive refrigeration system to maximize shelflife and quality of four different fresh fish products 135
Streptococcus macedonicus in Provolone del Monaco: non un ospite occasionale 132
Production of butyric acid by different strains of Lactobacillus plantarum (Lactiplantibacillus plantarum) 131
“Fennel Waste-based films suitable for protecting cultivations" 129
La diversità microbica in alcuni formaggi tipici della Campania 129
Ecology and technological capability of lactic acid bacteria associated with Grillo grapevine used as base wine for Marsala production”. 127
Screening of oxalate degrading lactic acid bacteria of food origin 124
Monitoring of yeast microflora during Gragnano DOC (Campania Region, Italy) winemaking and selection of autochthonous Saccharomyces cerevisiae strains. 123
Isolation and characterization of wild “terroiristes” yeasts to be used in southern Italy wine fermentation 123
Dinamiche microbiche durante le fermentazioni delle olive da tavolasiciliane 123
Effect of yeast strain and some nutritional factors on tannin composition and potential astringency of model wines 123
Microbial succession during ripening of Naples-type salami, a southern Italy fermented sausage 122
Evaluation of yeast population during the manufacturing of table olives from different Sicilian cultivars through rDNA ITS analysis 122
Probiotic bacilli incorporation in foods: is really so easy? 118
Characterisation, in vitro digestibility and expected glycemic index of commercial starches as uncooked ingredients 118
Random amplified polymorphic DNA (RAPD) and amplified ribosomal DNA spacer polymorphism: powerful methods to differentiate Streptococcus thermophilus strains. 116
Isolation and Characterization of Cryotolerant Yeasts from Fiano di Avellino Grapes Fermented at Low Temperatures 113
Monitoring of Ocrhatoxin A (OTA) adsorbing Saccharomyces cerevisiae strains during fermentation of must from botrytized grapes. 112
Listeria monocytogenes survival during production and storage of water buffalo Mozzarella cheese 111
Castagna di Montella: valorizzazione e innovazione tecnologica sostenibile della filiera 110
Influenza delle colture starter sulle caratteristiche sensoriali di olive da tavola 110
Commercially standardized process for probiotic “Italico” cheese production 110
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 109
Characterization of halophilic Archaea isolated from different hypersaline ecosystems 109
Caratterizzazione molecolare e tecnologica di ceppi di S. cerevisiae isolati da mosti della zona del Pollino DOC (Calabria). 109
Influence of microbial communities on the chemical and sensory features of Falanghina sweet passito wines 109
Effect of Salt Addition and Fermentation Time on Phenolics, Microbial Dynamics, Volatile Organic Compounds, and Sensory Properties of the PDO Table Olives of Gaeta (Italy) 108
Monitoraggio del ceppo starter Lactobacillus pentosus OM13 nella fermentazione delle olive da tavola (cv. “Nocellara del Belice”) con lavorazione sivigliana. 108
Characterisation of Conciato Romano: one of the oldest Italian cheeses 107
Microbial dynamics during green Sicilian table olive fermentations 106
Lactic acid bacteria occurring during manufacture and ripening of Provolone del Monaco cheese: detection by different analytical approaches 105
Potential exploitation of lysozyme in the winemaking of Sicilian wines from ???organic grapes" 104
Lactic Acid Bacteria Biota and Aroma Profile of Italian Traditional Sourdoughs From the Irpinian Area in Italy 102
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 102
Impact of different spray-drying conditions on the viability of wine Saccharomyces cerevisiae strains 101
Production of probiotic bovine salami using Lactobacillus plantarum 299v as adjunct 101
Provolone del Monaco PDO cheese: Lactic microflora, biogenic amines and volatilome characterization 100
Grass pea (Lathyrus sativus) flour: microstructure, physico-chemical properties and in vitro digestion 100
Detection and characterization of a bacteriocin, garviecin L1-5, produced by Lactococcus garvieae isolated from raw cow’s milk 97
Study of Sicilian green table olive fermentations through microbiological, chemical and sensory analyses 96
Yersinia enterocolitica detection in pork products: Evaluation of isolation protocols 94
Technological and genotypic comparison between Streptococcus macedonicus and Streptococcus thermophilus strains coming from the same dairy environment 92
Development of a Wet-Granulated Sourdough Multiple Starter for Direct Use 92
Probiotic pasta consumption improves lipid metabolism and reduces gut permeability in overweight and obese adults: a randomized controlled trial 91
Genetic diversity of a natural population of Rhizobium leguminosarum bv. viciae nodulating plants of Vicia faba in the Vesuvian area 91
Influence of the fungal microbiota on the chemical and sensory features of Falanghina Passito wine. 90
Potential role of yeast strains isolated from grapes in the production of Taurasi DOCG. 87
Identification and characterization of yeast strains isolated from samples of Water Buffalo Mozzarella cheese and natural whey cultures 85
Mechanisms and therapeutic effectiveness of lactobacilli. 85
Fluorescence in situ hybridisation detection of Lactobacillus plantarum group on olives to be used in natural fermentations 84
Volatile compounds and bacterial community dynamics of chestnut flour based sourdoughs 84
Influenza di batteri alofili estremi nella lavorazione tradizionale di alici salate 82
Late blowing defect in Grottone cheese: detection of clostridia and control strategies 81
Optimised method for the analysis of phenolic compounds from caper (Capparis spinosa L.) berries and monitoring of their changes during Fermentation. 81
VALORIZZAZIONE E CARATTERIZZAZIONE DEL PECORINO DII CARMASCIANO: UN FORMAGGIO DELLA TRADIZIONE IRPINA 80
Spray-dried chestnut extract containing Lactobacillus rhamnosus cells as novel ingredient for a probiotic chestnut mousse 80
Evaluation of microbial diversity during the manufacture of Fior di Latte di Agerola, a traditional raw milk pasta-filata cheese of the Naples area 79
Qualità e sicurezza dei prodotti tipici: il ruolo della microbiologia agraria 79
Immune Modulation by Probiotics: State of the Art 79
Therapeutic, Prophylactic, and Functional Use of Probiotics: A Current Perspective 79
Could halophilic archaea improve the traditional salted anchovies (Engraulis encrasicholus L) safety and quality? 78
Survival to simulated gastric juice and simulate gastrointestinal transit in Lactic Acid Bacteria from traditional cheese. 78
Comparison of droplet digital PCR vs real-time PCR for Yersinia enterocolitica detection in vegetables 78
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. 77
A New Wound-Healing Tool Based on Glycyrrhiza glabra Extract-Loaded Ufasomes on Spanish Broom Dressings 76
Persistence of bacterial indicators and zoonotic pathogens in contaminated cattle wastes 76
Polyphenol profiling of chestnut pericarp, integument and curing water extracts to qualify these food by-products as a source of antioxidants 76
Indigenous yeast communities in the environment of ‘‘Rovello bianco’’ grape variety and their use in commercial white wine fermentation 73
Effects of fermentation and rye flour on microstructure and volatile compounds of chestnut flour based sourdoughs 73
Gonfiore tardivo in formaggio “Grottone”: rilevamento di Clostridi e strategie di contenimento 70
Identification and technological characterization of yeast strains isolated from samples of Water Buffalo Mozzarella cheese 69
Effect of chestnut extract and chestnut fiber on viability of potential probiotic Lactobacillus strains under gastrointestinal tract conditions. 69
Lactobacillus strain diversity based on partial hsp60 gene sequences and design of PCR-restriction fragment length polymorphism assays for species identification and differentiation 68
Dynamic of Lactic Acid Bacteria in “Pecorino di Tramonti”, a ewe’s milk cheese, with particular emphasis on enterococci: a preliminary study 68
Evaluation of different spray-drying conditions on the viability of wine yeast Saccharomyces cerevisiae LM52” 67
Comparison of the effects of hyaluronidase and hyaluronic acid on probiotics growth. BMC Microbiology, 13, 243-248. 66
Optimization of water curing for the preservation of chestnuts (Castanea sativa Mill.) and evaluation of microbial dynamics during processing 64
Selection of an autochthonous Saccharomyces cerevisiae strain for the vinification of “Moscato di Saracena”, a southern Italy (Calabria Region) passito wine 62
Staphylococcus aureus and staphylococcal enterotoxin A in breaded chicken products: detection and behavior during the cooking process 61
Impact of a selected Debaryomyces hansenii strain's inoculation on the quality of Sardinian fermented sausages 61
Variability in chemical and microbiological profiles of long-ripened Caciocavallo cheeses 60
Genotyping of Lactobacillus delbrueckii subsp. bulgaricus and determination of the number and forms of rrn operons in L. delbrueckii and its subspecies 59
A survey of non-starter lactic acid bacteria in traditional cheeses: Culture dependent identification and survival to simulated gastrointestinal transit 56
Selezione e monitoraggio di ceppi di Saccharomyces cerevisiae durante la produzione di vino da uva catalanesca. 55
Production of fermented chestnut purees by lactic acid bacteria 55
Totale 10.193
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Categoria #
all - tutte 35.662
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 35.662
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022468 0 0 21 0 8 15 13 10 89 32 75 205
2022/2023633 91 26 29 75 94 83 20 58 87 17 39 14
2023/2024465 20 79 37 22 41 50 19 44 16 17 94 26
2024/20252.570 147 169 31 18 75 134 443 161 200 201 811 180
2025/20264.725 441 357 448 372 815 158 548 293 621 353 164 155
2026/2027524 175 184 165 0 0 0 0 0 0 0 0 0
Totale 10.621