IRIS
APONTE, MARIA
 Distribuzione geografica
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Continente #
AS - Asia 2.921
EU - Europa 2.335
NA - Nord America 2.153
SA - Sud America 348
AF - Africa 70
OC - Oceania 8
Continente sconosciuto - Info sul continente non disponibili 3
Totale 7.838
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Nazione #
US - Stati Uniti d'America 2.040
SG - Singapore 1.609
RU - Federazione Russa 981
IT - Italia 766
CN - Cina 547
HK - Hong Kong 392
BR - Brasile 280
VN - Vietnam 195
DE - Germania 112
FI - Finlandia 108
IE - Irlanda 88
CA - Canada 75
UA - Ucraina 50
GB - Regno Unito 49
SE - Svezia 44
IN - India 36
AR - Argentina 27
NL - Olanda 25
MX - Messico 24
FR - Francia 23
TR - Turchia 23
BD - Bangladesh 21
ZA - Sudafrica 18
AT - Austria 17
KR - Corea 16
MA - Marocco 16
PL - Polonia 15
EC - Ecuador 14
ES - Italia 12
IQ - Iraq 12
ID - Indonesia 11
JP - Giappone 9
PE - Perù 8
CO - Colombia 7
KE - Kenya 7
PT - Portogallo 7
PK - Pakistan 6
AE - Emirati Arabi Uniti 5
AU - Australia 5
EG - Egitto 5
GR - Grecia 5
JO - Giordania 5
MY - Malesia 5
CH - Svizzera 4
CI - Costa d'Avorio 4
DZ - Algeria 4
NP - Nepal 4
PY - Paraguay 4
SK - Slovacchia (Repubblica Slovacca) 4
TN - Tunisia 4
BA - Bosnia-Erzegovina 3
CL - Cile 3
LT - Lituania 3
MD - Moldavia 3
RO - Romania 3
SN - Senegal 3
UY - Uruguay 3
BE - Belgio 2
BG - Bulgaria 2
CR - Costa Rica 2
DO - Repubblica Dominicana 2
ET - Etiopia 2
GE - Georgia 2
IR - Iran 2
KG - Kirghizistan 2
KZ - Kazakistan 2
LA - Repubblica Popolare Democratica del Laos 2
LB - Libano 2
NG - Nigeria 2
NO - Norvegia 2
NZ - Nuova Zelanda 2
SO - Somalia 2
TH - Thailandia 2
TT - Trinidad e Tobago 2
UZ - Uzbekistan 2
XK - ???statistics.table.value.countryCode.XK??? 2
AF - Afghanistan, Repubblica islamica di 1
AL - Albania 1
AM - Armenia 1
AZ - Azerbaigian 1
BB - Barbados 1
BO - Bolivia 1
BS - Bahamas 1
CW - ???statistics.table.value.countryCode.CW??? 1
CZ - Repubblica Ceca 1
EE - Estonia 1
GA - Gabon 1
GD - Grenada 1
GT - Guatemala 1
HU - Ungheria 1
JM - Giamaica 1
KW - Kuwait 1
LC - Santa Lucia 1
ME - Montenegro 1
MG - Madagascar 1
MR - Mauritania 1
OM - Oman 1
PA - Panama 1
PG - Papua Nuova Guinea 1
QA - Qatar 1
Totale 7.831
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Città #
Singapore 749
Hong Kong 391
Moscow 255
Chandler 254
Beijing 160
Santa Clara 132
Napoli 128
Naples 122
Ashburn 121
Hefei 96
Millbury 80
Princeton 75
Los Angeles 63
Boston 62
Dong Ket 62
Nanjing 61
Dallas 60
Ho Chi Minh City 58
Jacksonville 56
San Jose 48
Ottawa 45
Buffalo 41
Wilmington 37
Des Moines 32
Redondo Beach 29
Woodbridge 29
Munich 25
São Paulo 24
The Dalles 22
Hanoi 20
Hebei 20
Houston 20
Helsinki 19
New York 19
Nanchang 15
Rome 15
Chicago 14
Lawrence 14
Milan 14
Seoul 14
Seattle 13
Turku 13
Montreal 12
Palermo 12
Tianjin 12
Mexico City 11
Norwalk 11
Warsaw 11
Dublin 10
Johannesburg 10
Kenitra 10
Pune 10
Ankara 9
Belo Horizonte 9
Brooklyn 9
Poplar 9
Biên Hòa 8
Falkenstein 8
Frankfurt am Main 8
Kunming 8
Portici 8
Redwood City 8
Rio de Janeiro 8
Vienna 8
Changsha 7
Falls Church 7
Jiaxing 7
Kronberg 7
Lappeenranta 7
Salerno 7
San Felice A Cancello 7
Stockholm 7
Tokyo 7
Toronto 7
Afragola 6
Avellino 6
Bari 6
Chennai 6
Denver 6
Indiana 6
Nairobi 6
Ninh Bình 6
Shanghai 6
Shenyang 6
Washington 6
Amman 5
Amsterdam 5
Athens 5
Atlanta 5
Aversa 5
Baghdad 5
Boardman 5
Brasília 5
Casoria 5
Catania 5
Fairfield 5
Hangzhou 5
London 5
Orem 5
Pelotas 5
Totale 3.947
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Nome #
Biotecnologie microbiche per l’eccellenza dei prodotti lattiero-caseari 158
Chestnut as Source of Novel Ingredients for Celiac People 145
Coffee Silverskin: Chemical and Biological Risk Assessment and Health Profile for Its Potential Use in Functional Foods 132
Evoluzione della popolazione blastomicetica durante la produzione di olive da tavola di differenti cultivar siciliana monitorata attraverso l’analisi dell’ITS rDNA 126
Stuck or sluggish fermentations in home-made beers: Beyond the surface 122
Spray-drying of bacteriocin-producing lactic acid bacteria 118
Improving in vivo conversion of oleuropein into hydroxytyrosol by oral granules containing probiotic Lactobacillus plantarum 299v and an Olea europaea standardized extract 116
Genotyping of Lactobacillus delbrueckii subsp. bulgaricus and determination of number and forms of rrn operons Lactobacillus delbrueckii and its subspecies 115
Evoluzione della microflora durante il processo fermentativo “Sivigliano” di olive da tavola “Nocellara del Belice” 115
The effects of probiotics and prebiotics on the fatty acid profile and conjugated linoleic acid content of fermented cow milk 113
Production of butyric acid by different strains of Lactobacillus plantarum (Lactiplantibacillus plantarum) 111
Impact of gaseous ozone coupled to passive refrigeration system to maximize shelflife and quality of four different fresh fish products 110
Volatile Organic Compounds in Breads Prepared with Different Sourdoughs 108
Could halophilic archaea improve the traditional salted anchovies (Engraulis encrasicholus L) manufacture? 106
“Fennel Waste-based films suitable for protecting cultivations" 105
Functional and technological use of lactobacilli as producers of butyric acid in fermented milk 105
La diversità microbica in alcuni formaggi tipici della Campania 104
Monitoring of yeast microflora during Gragnano DOC (Campania Region, Italy) winemaking and selection of autochthonous Saccharomyces cerevisiae strains. 103
Microbial succession during ripening of Naples-type salami, a southern Italy fermented sausage 100
Dinamiche microbiche durante le fermentazioni delle olive da tavolasiciliane 99
Screening of oxalate degrading lactic acid bacteria of food origin 99
Ecology and technological capability of lactic acid bacteria associated with Grillo grapevine used as base wine for Marsala production”. 98
Effect of yeast strain and some nutritional factors on tannin composition and potential astringency of model wines 98
Isolation and characterization of wild “terroiristes” yeasts to be used in southern Italy wine fermentation 95
Listeria monocytogenes survival during production and storage of water buffalo Mozzarella cheese 94
Addition of glutamine to milk during fermentation by individual strains of lactic acid bacteria and the effects on pyroglutamic and butyric acid 92
Evaluation of yeast population during the manufacturing of table olives from different Sicilian cultivars through rDNA ITS analysis 92
Commercially standardized process for probiotic “Italico” cheese production 92
Random amplified polymorphic DNA (RAPD) and amplified ribosomal DNA spacer polymorphism: powerful methods to differentiate Streptococcus thermophilus strains. 91
Streptococcus macedonicus in Provolone del Monaco: non un ospite occasionale 90
Isolation and Characterization of Cryotolerant Yeasts from Fiano di Avellino Grapes Fermented at Low Temperatures 89
Probiotic bacilli incorporation in foods: is really so easy? 89
Lactic acid bacteria occurring during manufacture and ripening of Provolone del Monaco cheese: detection by different analytical approaches 89
Monitoraggio del ceppo starter Lactobacillus pentosus OM13 nella fermentazione delle olive da tavola (cv. “Nocellara del Belice”) con lavorazione sivigliana. 88
Castagna di Montella: valorizzazione e innovazione tecnologica sostenibile della filiera 87
Influence of microbial communities on the chemical and sensory features of Falanghina sweet passito wines 87
Characterisation of Conciato Romano: one of the oldest Italian cheeses 86
Caratterizzazione molecolare e tecnologica di ceppi di S. cerevisiae isolati da mosti della zona del Pollino DOC (Calabria). 85
Influenza delle colture starter sulle caratteristiche sensoriali di olive da tavola 85
Characterisation, in vitro digestibility and expected glycemic index of commercial starches as uncooked ingredients 85
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 84
Characterization of halophilic Archaea isolated from different hypersaline ecosystems 83
Microbial dynamics during green Sicilian table olive fermentations 83
Potential exploitation of lysozyme in the winemaking of Sicilian wines from ???organic grapes" 83
Monitoring of Ocrhatoxin A (OTA) adsorbing Saccharomyces cerevisiae strains during fermentation of must from botrytized grapes. 82
Production of probiotic bovine salami using Lactobacillus plantarum 299v as adjunct 82
Development of a Wet-Granulated Sourdough Multiple Starter for Direct Use 82
Grass pea (Lathyrus sativus) flour: microstructure, physico-chemical properties and in vitro digestion 81
Detection and characterization of a bacteriocin, garviecin L1-5, produced by Lactococcus garvieae isolated from raw cow’s milk 80
Genetic diversity of a natural population of Rhizobium leguminosarum bv. viciae nodulating plants of Vicia faba in the Vesuvian area 80
Streptococcus macedonicus in Provolone del Monaco: non un ospite occasionale 78
Study of Sicilian green table olive fermentations through microbiological, chemical and sensory analyses 78
Impact of different spray-drying conditions on the viability of wine Saccharomyces cerevisiae strains 76
Mechanisms and therapeutic effectiveness of lactobacilli. 74
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) 73
Provolone del Monaco PDO cheese: Lactic microflora, biogenic amines and volatilome characterization 71
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 71
Lactic Acid Bacteria Biota and Aroma Profile of Italian Traditional Sourdoughs From the Irpinian Area in Italy 69
Volatile compounds and bacterial community dynamics of chestnut flour based sourdoughs 68
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. 68
Influence of the fungal microbiota on the chemical and sensory features of Falanghina Passito wine. 68
Influenza di batteri alofili estremi nella lavorazione tradizionale di alici salate 67
Survival to simulated gastric juice and simulate gastrointestinal transit in Lactic Acid Bacteria from traditional cheese. 67
Immune Modulation by Probiotics: State of the Art 67
Identification and characterization of yeast strains isolated from samples of Water Buffalo Mozzarella cheese and natural whey cultures 66
Fluorescence in situ hybridisation detection of Lactobacillus plantarum group on olives to be used in natural fermentations 65
Yersinia enterocolitica detection in pork products: Evaluation of isolation protocols 65
Technological and genotypic comparison between Streptococcus macedonicus and Streptococcus thermophilus strains coming from the same dairy environment 64
Could halophilic archaea improve the traditional salted anchovies (Engraulis encrasicholus L) safety and quality? 63
Potential role of yeast strains isolated from grapes in the production of Taurasi DOCG. 63
Late blowing defect in Grottone cheese: detection of clostridia and control strategies 62
Persistence of bacterial indicators and zoonotic pathogens in contaminated cattle wastes 62
A New Wound-Healing Tool Based on Glycyrrhiza glabra Extract-Loaded Ufasomes on Spanish Broom Dressings 61
Effects of fermentation and rye flour on microstructure and volatile compounds of chestnut flour based sourdoughs 60
Therapeutic, Prophylactic, and Functional Use of Probiotics: A Current Perspective 60
Indigenous yeast communities in the environment of ‘‘Rovello bianco’’ grape variety and their use in commercial white wine fermentation 59
VALORIZZAZIONE E CARATTERIZZAZIONE DEL PECORINO DII CARMASCIANO: UN FORMAGGIO DELLA TRADIZIONE IRPINA 59
Qualità e sicurezza dei prodotti tipici: il ruolo della microbiologia agraria 58
Optimised method for the analysis of phenolic compounds from caper (Capparis spinosa L.) berries and monitoring of their changes during Fermentation. 57
Comparison of droplet digital PCR vs real-time PCR for Yersinia enterocolitica detection in vegetables 57
Identification and technological characterization of yeast strains isolated from samples of Water Buffalo Mozzarella cheese 56
Spray-dried chestnut extract containing Lactobacillus rhamnosus cells as novel ingredient for a probiotic chestnut mousse 55
Evaluation of different spray-drying conditions on the viability of wine yeast Saccharomyces cerevisiae LM52” 53
Dynamic of Lactic Acid Bacteria in “Pecorino di Tramonti”, a ewe’s milk cheese, with particular emphasis on enterococci: a preliminary study 53
Polyphenol profiling of chestnut pericarp, integument and curing water extracts to qualify these food by-products as a source of antioxidants 53
Genotyping of Lactobacillus delbrueckii subsp. bulgaricus and determination of the number and forms of rrn operons in L. delbrueckii and its subspecies 51
Lactobacillus strain diversity based on partial hsp60 gene sequences and design of PCR-restriction fragment length polymorphism assays for species identification and differentiation 50
Impact of a selected Debaryomyces hansenii strain's inoculation on the quality of Sardinian fermented sausages 50
Selection of an autochthonous Saccharomyces cerevisiae strain for the vinification of “Moscato di Saracena”, a southern Italy (Calabria Region) passito wine 48
A survey of non-starter lactic acid bacteria in traditional cheeses: Culture dependent identification and survival to simulated gastrointestinal transit 47
Variability in chemical and microbiological profiles of long-ripened Caciocavallo cheeses 47
Evaluation of microbial diversity during the manufacture of Fior di Latte di Agerola, a traditional raw milk pasta-filata cheese of the Naples area 46
Staphylococcus aureus and staphylococcal enterotoxin A in breaded chicken products: detection and behavior during the cooking process 46
Comparison of the effects of hyaluronidase and hyaluronic acid on probiotics growth. BMC Microbiology, 13, 243-248. 46
Effect of chestnut extract and chestnut fiber on viability of potential probiotic Lactobacillus strains under gastrointestinal tract conditions. 46
Selezione e monitoraggio di ceppi di Saccharomyces cerevisiae durante la produzione di vino da uva catalanesca. 44
Optimization of water curing for the preservation of chestnuts (Castanea sativa Mill.) and evaluation of microbial dynamics during processing 44
Production of fermented chestnut purees by lactic acid bacteria 42
Ecology and technological capability of lactic acid bacteria isolated during Grillo grape vinification in the Marsala production area 40
Use of selected autochthonous lactic acid bacteria for Spanish-style table olive fermentation 37
Totale 7.872
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Categoria #
all - tutte 26.684
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 26.684
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021206 0 0 0 0 0 0 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
2023/2024465 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
2025/20262.655 441 357 448 372 815 158 64 0 0 0 0 0
Totale 8.027