CRIS Current Research Information System

NDAGIJIMANA, MAURICE
 Distribuzione geografica
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Continente #
NA - Nord America 3.489
AS - Asia 2.865
EU - Europa 2.859
AF - Africa 187
SA - Sud America 176
OC - Oceania 5
Continente sconosciuto - Info sul continente non disponibili 3
Totale 9.584
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Nazione #
US - Stati Uniti d'America 3.441
GB - Regno Unito 952
CN - Cina 859
SG - Singapore 780
VN - Vietnam 617
IT - Italia 400
DE - Germania 309
UA - Ucraina 298
SE - Svezia 189
FR - Francia 181
IN - India 177
HK - Hong Kong 159
RU - Federazione Russa 143
BR - Brasile 138
IE - Irlanda 90
NL - Olanda 85
JP - Giappone 64
ZA - Sudafrica 56
CI - Costa d'Avorio 48
EE - Estonia 48
FI - Finlandia 38
KR - Corea 33
CA - Canada 32
SC - Seychelles 32
BD - Bangladesh 21
JO - Giordania 21
BG - Bulgaria 19
ID - Indonesia 18
TR - Turchia 17
AT - Austria 16
PT - Portogallo 16
TG - Togo 16
BE - Belgio 15
AR - Argentina 13
TH - Thailandia 13
CH - Svizzera 12
IQ - Iraq 12
PH - Filippine 12
TW - Taiwan 12
ES - Italia 11
PL - Polonia 10
EC - Ecuador 9
EG - Egitto 9
CO - Colombia 8
IR - Iran 8
MX - Messico 8
MA - Marocco 7
PK - Pakistan 7
AU - Australia 5
DZ - Algeria 5
LB - Libano 5
NG - Nigeria 5
SA - Arabia Saudita 5
KZ - Kazakistan 4
TN - Tunisia 4
UZ - Uzbekistan 4
CL - Cile 3
DK - Danimarca 3
DO - Repubblica Dominicana 3
ET - Etiopia 3
HR - Croazia 3
MY - Malesia 3
AE - Emirati Arabi Uniti 2
BA - Bosnia-Erzegovina 2
CR - Costa Rica 2
CZ - Repubblica Ceca 2
EU - Europa 2
GR - Grecia 2
IL - Israele 2
KW - Kuwait 2
LT - Lituania 2
MD - Moldavia 2
PE - Perù 2
RO - Romania 2
SM - San Marino 2
AL - Albania 1
BH - Bahrain 1
BJ - Benin 1
BO - Bolivia 1
BY - Bielorussia 1
CG - Congo 1
CY - Cipro 1
GT - Guatemala 1
HN - Honduras 1
KG - Kirghizistan 1
LU - Lussemburgo 1
LV - Lettonia 1
MM - Myanmar 1
MQ - Martinica 1
NO - Norvegia 1
NP - Nepal 1
OM - Oman 1
PS - Palestinian Territory 1
PY - Paraguay 1
QA - Qatar 1
RS - Serbia 1
SK - Slovacchia (Repubblica Slovacca) 1
VE - Venezuela 1
XK - ???statistics.table.value.countryCode.XK??? 1
Totale 9.584
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Città #
Southend 869
Singapore 526
Ashburn 416
Chandler 259
Fairfield 216
Santa Clara 214
San Jose 188
Jacksonville 186
Ho Chi Minh City 156
Hong Kong 151
Princeton 129
Wilmington 129
Hanoi 118
Seattle 114
Ann Arbor 111
Houston 109
Beijing 98
Woodbridge 96
Dublin 90
Hefei 87
Cambridge 74
Nanjing 73
Boardman 71
Westminster 62
Council Bluffs 61
Padova 61
New York 60
Los Angeles 59
Tokyo 57
Lauterbourg 56
Dong Ket 50
Abidjan 48
Berlin 46
Shenyang 46
Jinan 41
Bologna 36
Medford 35
Helsinki 34
Milan 33
Saint Petersburg 33
Buffalo 29
Guangzhou 28
Changsha 27
Mülheim 27
Dallas 23
Hebei 23
Mahé 23
São Paulo 23
Nanchang 22
Seoul 22
Amman 20
Dearborn 19
Tianjin 19
Des Moines 18
Redondo Beach 18
Sofia 18
Hyderabad 16
Lomé 16
Hangzhou 15
Zhengzhou 15
Falls Church 14
Haikou 14
Vienna 14
Bengaluru 13
Da Nang 13
Fuzhou 13
Haiphong 13
Orem 13
Shanghai 13
Verona 12
Brussels 11
London 10
Montreal 10
Norwalk 10
Phoenix 10
Shenzhen 10
Xi'an 10
Chicago 9
Frankfurt am Main 9
San Diego 9
Taiyuan 9
Bern 8
Biên Hòa 8
Boston 8
Falkenstein 8
Florence 8
Jiaxing 8
Johannesburg 8
Konya 8
Taizhou 8
Toronto 8
Turin 8
Warsaw 8
Andover 7
Atlanta 7
Giza 7
Moscow 7
Ninh Bình 7
Rome 7
Yubileyny 7
Totale 6.103
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Nome #
Production of volatile and sulfur compounds by 10 Saccharomyces cerevisiae strains inoculated in trebbiano must 470
Furanoni quali possibili molecole segnalatrici in alcuni batteri Gram-positivi e Gram-negativi 279
An in vitro evaluation of the effect of probiotics and prebiotics on the metabolic profile of human microbiota 248
Biogenic amines and ethyl carbamate in Primitivo wine: Survey of their concentrations in commercial products and relationship with the use of malolactic starter 232
Fattori che influenzano lo sviluppo di Saccharomyces in prodotti caseari 215
Combined use of FTIR spectroscopy, GC-MS/SPME and Electronic Nose for the evaluation of safety and quality of Balsamic Vinegar of Modena 209
Rifaximin modulates the colonic microbiota of patients with Crohn’s disease: an in vitro approach using a continuous culture colonic model system 207
Evaluation of the antimicrobial activity of citrus essences on Saccharomyces cerevisiae 199
Combined effects of thermal treatments and monoglycerides on Listeria monocytogenes survival in model system 199
Effect of high pressure homogenisation of milk on cheese yield and microbiology, lipolysis and proteolysis during ripening of Caciotta cheese 199
Effect of aroma compounds on the microbial stabilization of orange-based soft drinks 192
Gut microbiota and metabolome modulation in sourdough bread fed rats 191
Effect of a synbiotic food consumption on human gut metabolic profiles evaluated by 1H Nuclear Magnetic Resonance spectroscopy 187
Duodenal and faecal microbiota of celiac children: molecular, phenotype and metabolome characterization 186
Composition of four essential oils obtained from plants from Cameroon, and their bactericidal and bacteriostatic activity against Listeria monocytogenes, Salmonella enteritidis and Staphylococcus aureus 182
Effects of mineral and organic fertilization and ripening stage on the emission of volatile organic compounds and antioxidant activity of Stark RedGold nectarine 181
Effects of acidic stress on flavour compounds (isovaleric acid) production and gene epression in Lactobacillus sanfranciscensis 174
Different fecal microbiotas and volatile organic compounds in treated and untreated children with celiac disease 171
Two 2[5H]-furanones as possible signalling molecules in Lactobacillus helveticus 170
Differentiation of fresh seafood products and storage time using an electronic nose: features selection for data analysis 169
2(5H)-furanones as signaling molecole in some Gram + and Gram – species: biosynthesis and intra and interspecific activity 168
High-Pressure Homogenization to Modify Yeast Performance for Sparkling Wine Production According to Traditional Methods 166
Generation of aroma compounds in sourdough: Effects of stress exposure and lactobacilli–yeasts interactions 165
New signaling molecules in some gram-positive and gram-negative bacteria 165
Screening Of Natural Compounds To Inhibit Growth And Mycotoxin Production By Aspergillus Spp. And Penicillium Spp. 165
Effect of lactose on gut microbiota and metabolome of infants with cow’s milk allergy 162
Influence of starch addition and dough microstructure on fermentation aroma production by yeasts and lactobacilli 156
Argentinean indigenous essential oils to control American foulbrood (AFB) in honeybee (Apis mellifera L.) hives 155
Role of surface-inoculated Debaryomyces hansenii and Yarrowia lipolytica strains in dried fermented sausage manufacture. Part 2: evaluation of their effects on sensorial features and biogenic ammine contents 152
High Pressure Homogenization to Improve Microbial Safety, Shelf-life and Functionality of Foods and Ingredients 147
Rapid GC-MS-XCMS meethod for determination of Gamma-aminobutyric acid (GABA) produced by Lactic acid bacteria in various media 147
Effect of a pre-treatment of milk with high pressure homogenization on yield as well as on microbiological, lipolytic and proteolytic patterns of “Pecorino” cheese 147
Interaction of individual yeasts strains with moulds: effect on growth and metabolism 145
Impact of a synbiotic food on the gut microbial ecology and metabolic profiles 143
Metabolite mediate Lab-Yeast interaction in sourdough 142
Influenza degli stress ambientali, associati a processi fermentativi, sulla produzione di molecole aromatiche da parte di lieviti e batteri lattici 141
Multiple effect of exogenous amylase supplementation in dough and bread features 141
New signalling molecules in some Gram-negative bacteria 139
Genotyping and phenotyping characterization of yeast strains able to improve fermentation process in breadmaking 138
Monitoring of Microbial Metabolites and Bacterial Diversity in Beef Stored under Different Packaging Conditions 138
Effects of whey protein hydrolyzed formula on methabolic profiles and fecal microbiota of infants with cow's milk protein allergy 135
Conjugation of gluten hydrolysates with glucosamine at mild temperatures enhances antioxidant and antimicrobial properties 131
Differentiation of fresh seafood products and storage time using an electronic nose: features selection for data analysis 129
Effect of probiotic treatment on the host gut metabolic profiles via gas-chromatography-mass spectrometry-solid phase microextraction and 1H nuclear magnetic resonance spectroscopy 127
Metabolite mediate Lab-Yeast interaction in Sourdough 123
Growth and metabolites production by Penicillium brevicompactum in yoghurt 119
Microbial metabolites and species diversity in beef stored in different packaging conditions 118
Effects of high pressure homogenization on ripening patterns of caciotta cheese 118
Effetto della varietà e della fertilizzazione sulla produzione di sostanze aromatiche e antiossidanti 113
Survival of Penicillium brevicompactum and production of metabolites in yoghurt during storage at different temperatures 112
Innovation or Tradition? Contribution of Novel Technologies to the Quality and Safety of Consolidated Dairy Products 111
Generation of aroma compounds in sourdough: effects of stress exposure and lactobacilli-yeasts interactions 110
Glycation and transglutaminase mediated glycosylation of fish gelatin peptides with glucosamine enhance bioactivity 110
Use of High Pressure Homogenization to improve sensorial and microbiological features of low-fat yoghurts 108
Efficacy of indigenous plant essential oil Andean thyme (Acantholippia seriphioides A. Gray) to control American foulbrood (AFB) in honey bee (Apis mellifera L.) hives. 106
Effects of dough chemico-physical factors on aroma compounds production and their retention 106
Natural compounds to control the growth of food spoilage moulds 106
Sublethal stress exposure and metabolism modulation in Lactobacillus sanfranciscensis, Lactobacillus plantarum and Saccharomyces cerevisiae 106
High Pressure Homogenization as alternative to thermal treatment to improve the microbial safety, shelf-life and functionality of milk and milk products. 100
Modulation of acetic acid and other metabolites in sourdough fermentation effect on bread quality and shelf-life 90
Generation of aroma compounds in sourdough: effects of stress exposure and lactobacilli-yeast interactions 88
Potentialities of high pressure homogenization for the production of bio-yoghurts 76
Totale 9.724
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Categoria #
all - tutte 25.196
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 25.196
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021191 0 0 0 0 0 0 0 0 0 0 0 191
2021/20221.098 84 65 68 61 102 65 38 64 31 76 227 217
2022/20231.172 119 139 58 158 68 87 48 67 206 33 109 80
2023/2024376 29 58 27 38 28 93 20 26 7 20 13 17
2024/20251.255 56 212 111 79 305 71 91 35 14 91 18 172
2025/20262.780 227 295 256 198 354 189 262 103 511 196 88 101
Totale 9.724