IRIS
APONTE, MARIA
 Distribuzione geografica
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Continente #
NA - Nord America 1.249
EU - Europa 951
AS - Asia 284
AF - Africa 15
SA - Sud America 7
OC - Oceania 5
Totale 2.511
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Nazione #
US - Stati Uniti d'America 1.204
IT - Italia 581
CN - Cina 166
IE - Irlanda 80
FI - Finlandia 72
VN - Vietnam 62
DE - Germania 60
CA - Canada 44
UA - Ucraina 40
SE - Svezia 39
GB - Regno Unito 21
FR - Francia 18
TR - Turchia 16
IN - India 13
MA - Marocco 11
AT - Austria 9
NL - Olanda 8
SG - Singapore 8
HK - Hong Kong 7
BR - Brasile 6
PT - Portogallo 5
AU - Australia 4
ES - Italia 4
GR - Grecia 4
CH - Svizzera 3
CI - Costa d'Avorio 3
PL - Polonia 3
BD - Bangladesh 2
IR - Iran 2
JP - Giappone 2
NP - Nepal 2
SK - Slovacchia (Repubblica Slovacca) 2
AE - Emirati Arabi Uniti 1
CL - Cile 1
EG - Egitto 1
HU - Ungheria 1
LT - Lituania 1
MX - Messico 1
MY - Malesia 1
NZ - Nuova Zelanda 1
PK - Pakistan 1
TH - Thailandia 1
Totale 2.511
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Città #
Chandler 254
Napoli 128
Millbury 80
Princeton 75
Dong Ket 62
Nanjing 61
Naples 58
Boston 57
Jacksonville 54
Ashburn 45
Ottawa 42
Wilmington 37
Des Moines 32
Woodbridge 29
Beijing 21
Hebei 20
Houston 16
Nanchang 15
Lawrence 14
Norwalk 11
Kenitra 10
Pune 10
Ankara 9
Rome 9
Kunming 8
Redwood City 8
Falls Church 7
Hong Kong 7
Jiaxing 7
Kronberg 7
Palermo 7
San Felice A Cancello 7
Tianjin 7
Afragola 6
Avellino 6
Changsha 6
Indiana 6
Milan 6
Salerno 6
Shenyang 6
Washington 6
Boardman 5
Pontecagnano 5
San Giorgio a Cremano 5
Vienna 5
Amsterdam 4
Athens 4
Bacoli 4
Blacktown 4
Casoria 4
Como 4
Fairfield 4
Freiburg im Breisgau 4
Hangzhou 4
Kuehnsdorf 4
Limatola 4
Modena 4
Mountain View 4
Parma 4
Sezze 4
Weng 4
Ariano Irpino 3
Bari 3
Casal di Principe 3
Cava de' Tirreni 3
Changchun 3
Karlsruhe 3
Lappeenranta 3
Misterbianco 3
Padova 3
Porto 3
Seattle 3
Shanghai 3
São Paulo 3
Torino 3
Annicco 2
Aversa 2
Bologna 2
Boscoreale 2
Bova Marina 2
Brescia 2
Brognaturo 2
Calvizzano 2
Carlentini 2
Coimbra 2
Dublin 2
Eboli 2
Florianópolis 2
Frankfurt am Main 2
Grumo Nevano 2
Kathmandu 2
Lanzhou 2
Latina 2
Madrid 2
Manduria 2
Molise 2
New Delhi 2
New York 2
Nitra 2
Orange 2
Totale 1.438
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Nome #
Biotecnologie microbiche per l’eccellenza dei prodotti lattiero-caseari 86
Chestnut as Source of Novel Ingredients for Celiac People 66
“Fennel Waste-based films suitable for protecting cultivations" 64
Production of probiotic bovine salami using Lactobacillus plantarum 299v as adjunct 54
The effects of probiotics and prebiotics on the fatty acid profile and conjugated linoleic acid content of fermented cow milk 52
Improving in vivo conversion of oleuropein into hydroxytyrosol by oral granules containing probiotic Lactobacillus plantarum 299v and an Olea europaea standardized extract 51
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
Coffee Silverskin: Chemical and Biological Risk Assessment and Health Profile for Its Potential Use in Functional Foods 47
Development of a Wet-Granulated Sourdough Multiple Starter for Direct Use 47
Grass pea (Lathyrus sativus) flour: microstructure, physico-chemical properties and in vitro digestion 46
Evoluzione della popolazione blastomicetica durante la produzione di olive da tavola di differenti cultivar siciliana monitorata attraverso l’analisi dell’ITS rDNA 44
Impact of gaseous ozone coupled to passive refrigeration system to maximize shelflife and quality of four different fresh fish products 44
Spray-drying of bacteriocin-producing lactic acid bacteria 43
Characterization of halophilic Archaea isolated from different hypersaline ecosystems 42
Characterisation, in vitro digestibility and expected glycemic index of commercial starches as uncooked ingredients 42
Detection and characterization of a bacteriocin, garviecin L1-5, produced by Lactococcus garvieae isolated from raw cow’s milk 41
Caratterizzazione molecolare e tecnologica di ceppi di S. cerevisiae isolati da mosti della zona del Pollino DOC (Calabria). 40
La diversità microbica in alcuni formaggi tipici della Campania 40
Fluorescence in situ hybridisation detection of Lactobacillus plantarum group on olives to be used in natural fermentations 39
Production of butyric acid by different strains of Lactobacillus plantarum (Lactiplantibacillus plantarum) 38
Monitoring of yeast microflora during Gragnano DOC (Campania Region, Italy) winemaking and selection of autochthonous Saccharomyces cerevisiae strains. 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
Monitoraggio del ceppo starter Lactobacillus pentosus OM13 nella fermentazione delle olive da tavola (cv. “Nocellara del Belice”) con lavorazione sivigliana. 36
Listeria monocytogenes survival during production and storage of water buffalo Mozzarella cheese 36
Microbial succession during ripening of Naples-type salami, a southern Italy fermented sausage 34
Indigenous yeast communities in the environment of ‘‘Rovello bianco’’ grape variety and their use in commercial white wine fermentation 34
Castagna di Montella: valorizzazione e innovazione tecnologica sostenibile della filiera 33
Screening of oxalate degrading lactic acid bacteria of food origin 33
Volatile Organic Compounds in Breads Prepared with Different Sourdoughs 33
Random amplified polymorphic DNA (RAPD) and amplified ribosomal DNA spacer polymorphism: powerful methods to differentiate Streptococcus thermophilus strains. 32
Functional and technological use of lactobacilli as producers of butyric acid in fermented milk 32
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
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
Immune Modulation by Probiotics: State of the Art 27
Monitoring of Ocrhatoxin A (OTA) adsorbing Saccharomyces cerevisiae strains during fermentation of must from botrytized grapes. 26
Isolation and characterization of wild “terroiristes” yeasts to be used in southern Italy wine fermentation 25
Mechanisms and therapeutic effectiveness of lactobacilli. 25
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
Dynamic of Lactic Acid Bacteria in “Pecorino di Tramonti”, a ewe’s milk cheese, with particular emphasis on enterococci: a preliminary study 24
Characterisation of Conciato Romano: one of the oldest Italian cheeses 24
Lactic acid bacteria occurring during manufacture and ripening of Provolone del Monaco cheese: detection by different analytical approaches 23
Ecology and technological capability of lactic acid bacteria associated with Grillo grapevine used as base wine for Marsala production”. 23
Could halophilic archaea improve the traditional salted anchovies (Engraulis encrasicholus L) safety and quality? 23
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) 22
Streptococcus macedonicus in Provolone del Monaco: non un ospite occasionale 22
Selezione e monitoraggio di ceppi di Saccharomyces cerevisiae durante la produzione di vino da uva catalanesca. 22
Volatile compounds and bacterial community dynamics of chestnut flour based sourdoughs 22
Therapeutic, Prophylactic, and Functional Use of Probiotics: A Current Perspective 22
Probiotic bacilli incorporation in foods: is really so easy? 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
Streptococcus macedonicus in Provolone del Monaco: non un ospite occasionale 20
Influenza delle colture starter sulle caratteristiche sensoriali di olive da tavola 20
Comparison of the effects of hyaluronidase and hyaluronic acid on probiotics growth. BMC Microbiology, 13, 243-248. 20
Optimised method for the analysis of phenolic compounds from caper (Capparis spinosa L.) berries and monitoring of their changes during Fermentation. 19
Impact of a selected Debaryomyces hansenii strain's inoculation on the quality of Sardinian fermented sausages 19
Effects of fermentation and rye flour on microstructure and volatile compounds of chestnut flour based sourdoughs 18
Genetic diversity of a natural population of Rhizobium leguminosarum bv. viciae nodulating plants of Vicia faba in the Vesuvian area 17
Staphylococcus aureus and staphylococcal enterotoxin A in breaded chicken products: detection and behavior during the cooking process 17
Lactic Acid Bacteria Biota and Aroma Profile of Italian Traditional Sourdoughs From the Irpinian Area in Italy 17
Influenza di batteri alofili estremi nella lavorazione tradizionale di alici salate 16
Microbial dynamics during green Sicilian table olive fermentations 15
Production of fermented chestnut purees by lactic acid bacteria 15
Yersinia enterocolitica detection in pork products: Evaluation of isolation protocols 15
Lactobacillus strain diversity based on partial hsp60 gene sequences and design of PCR-restriction fragment length polymorphism assays for species identification and differentiation 14
Evaluation of microbial diversity during the manufacture of Fior di Latte di Agerola, a traditional raw milk pasta-filata cheese of the Naples area 14
VALORIZZAZIONE E CARATTERIZZAZIONE DEL PECORINO DII CARMASCIANO: UN FORMAGGIO DELLA TRADIZIONE IRPINA 14
A survey of non-starter lactic acid bacteria in traditional cheeses: Culture dependent identification and survival to simulated gastrointestinal transit 13
Influence of the fungal microbiota on the chemical and sensory features of Falanghina Passito wine. 13
Identification and characterization of yeast strains isolated from samples of Water Buffalo Mozzarella cheese and natural whey cultures 12
Survival to simulated gastric juice and simulate gastrointestinal transit in Lactic Acid Bacteria from traditional cheese. 12
Spray-dried chestnut extract containing Lactobacillus rhamnosus cells as novel ingredient for a probiotic chestnut mousse 12
Variability in chemical and microbiological profiles of long-ripened Caciocavallo cheeses 12
Late blowing defect in Grottone cheese: detection of clostridia and control strategies 11
Use of selected autochthonous lactic acid bacteria for Spanish-style table olive fermentation 11
Comparison of droplet digital PCR vs real-time PCR for Yersinia enterocolitica detection in vegetables 11
Ecology and technological capability of lactic acid bacteria isolated during Grillo grape vinification in the Marsala production area 10
Effect of chestnut extract and chestnut fiber on viability of potential probiotic Lactobacillus strains under gastrointestinal tract conditions. 10
Optimization of water curing for the preservation of chestnuts (Castanea sativa Mill.) and evaluation of microbial dynamics during processing 10
Polyphenol profiling of chestnut pericarp, integument and curing water extracts to qualify these food by-products as a source of antioxidants 10
Genotyping of Lactobacillus delbrueckii subsp. bulgaricus and determination of the number and forms of rrn operons in L. delbrueckii and its subspecies 9
Evaluation of different spray-drying conditions on the viability of wine yeast Saccharomyces cerevisiae LM52” 9
Isolation and Characterization of Cryotolerant Yeasts from Fiano di Avellino Grapes Fermented at Low Temperatures 8
“Growth needs and culture media for LAB and dairy-associated species” 8
Addition of glutamine to milk during fermentation by individual strains of lactic acid bacteria and the effects on pyroglutamic and butyric acid 7
Qualità e sicurezza dei prodotti tipici: il ruolo della microbiologia agraria 7
Totale 2.677
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Categoria #
all - tutte 9.372
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 9.372
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/201924 0 0 0 0 0 0 0 0 0 3 10 11
2019/2020295 118 10 14 13 18 4 13 4 10 12 40 39
2020/2021316 5 9 19 18 21 38 31 15 40 15 25 80
2021/2022483 11 4 21 0 8 15 13 10 89 32 75 205
2022/2023633 91 26 29 75 94 83 20 58 87 17 39 14
2023/2024340 20 79 37 22 41 50 19 44 16 12 0 0
Totale 2.677