CRIS Current Research Information System

SERRAZANETTI, DIANA ISABELLA
 Distribuzione geografica
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Continente #
NA - Nord America 5.558
EU - Europa 4.823
AS - Asia 4.140
AF - Africa 361
SA - Sud America 268
OC - Oceania 21
Continente sconosciuto - Info sul continente non disponibili 5
Totale 15.176
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Nazione #
US - Stati Uniti d'America 5.477
IT - Italia 1.323
GB - Regno Unito 1.309
SG - Singapore 1.149
CN - Cina 1.101
VN - Vietnam 945
DE - Germania 471
IN - India 312
FR - Francia 297
SE - Svezia 296
HK - Hong Kong 260
UA - Ucraina 241
RU - Federazione Russa 216
BR - Brasile 204
IE - Irlanda 138
NL - Olanda 133
ZA - Sudafrica 122
CI - Costa d'Avorio 90
EE - Estonia 78
TG - Togo 70
JP - Giappone 68
CH - Svizzera 59
FI - Finlandia 52
CA - Canada 41
JO - Giordania 41
BE - Belgio 37
BD - Bangladesh 34
KR - Corea 34
NG - Nigeria 31
MX - Messico 29
PH - Filippine 28
AR - Argentina 27
PL - Polonia 24
TH - Thailandia 24
BG - Bulgaria 23
AT - Austria 22
ES - Italia 22
ID - Indonesia 22
AU - Australia 20
TR - Turchia 20
PK - Pakistan 18
EC - Ecuador 16
PT - Portogallo 16
SC - Seychelles 16
GR - Grecia 15
TW - Taiwan 15
IR - Iran 11
MA - Marocco 10
RO - Romania 10
UZ - Uzbekistan 10
LT - Lituania 9
IQ - Iraq 8
MY - Malesia 7
RS - Serbia 7
SA - Arabia Saudita 7
CL - Cile 6
CO - Colombia 6
EG - Egitto 6
DK - Danimarca 5
JM - Giamaica 5
LB - Libano 5
SK - Slovacchia (Repubblica Slovacca) 5
TN - Tunisia 5
A2 - ???statistics.table.value.countryCode.A2??? 4
CZ - Repubblica Ceca 4
KW - Kuwait 4
PE - Perù 4
DZ - Algeria 3
HR - Croazia 3
PS - Palestinian Territory 3
PY - Paraguay 3
AE - Emirati Arabi Uniti 2
AL - Albania 2
BH - Bahrain 2
DO - Repubblica Dominicana 2
ET - Etiopia 2
IL - Israele 2
KE - Kenya 2
KG - Kirghizistan 2
KZ - Kazakistan 2
MD - Moldavia 2
AM - Armenia 1
AZ - Azerbaigian 1
BA - Bosnia-Erzegovina 1
CM - Camerun 1
CU - Cuba 1
EU - Europa 1
GT - Guatemala 1
HU - Ungheria 1
LA - Repubblica Popolare Democratica del Laos 1
LY - Libia 1
MK - Macedonia 1
MU - Mauritius 1
NO - Norvegia 1
NZ - Nuova Zelanda 1
PA - Panama 1
SV - El Salvador 1
SY - Repubblica araba siriana 1
TZ - Tanzania 1
UY - Uruguay 1
Totale 15.175
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Città #
Southend 1.192
Singapore 746
Ashburn 610
Fairfield 502
Chandler 364
Santa Clara 292
San Jose 264
Woodbridge 249
Hong Kong 248
Wilmington 247
Houston 232
Seattle 229
Ho Chi Minh City 217
Ann Arbor 212
Hanoi 184
Princeton 184
Cambridge 180
Beijing 150
Dublin 134
Jacksonville 120
Boardman 107
Bologna 101
Nanjing 98
Padova 95
Hyderabad 93
Lauterbourg 92
Abidjan 90
Westminster 90
New York 77
Lomé 70
Council Bluffs 67
Dong Ket 63
Dearborn 61
Los Angeles 59
Tokyo 57
Milan 56
Berlin 55
Jinan 55
Shenyang 51
Buffalo 48
Dallas 48
Medford 45
Saint Petersburg 43
Helsinki 42
Amman 40
Guangzhou 38
Rome 37
Changsha 36
The Dalles 33
Hebei 32
Brussels 31
Nanchang 30
São Paulo 30
Shanghai 29
Da Nang 28
Johannesburg 28
San Diego 28
Haiphong 27
Verona 27
Abeokuta 26
Bern 26
Falls Church 25
Frankfurt am Main 24
Mülheim 24
Cesena 23
Hangzhou 23
Phoenix 23
Redondo Beach 23
Tianjin 23
Bremen 21
Sofia 21
Zhengzhou 21
Florence 20
Hefei 19
Munich 19
Vienna 19
Yubileyny 18
Chicago 17
Norwalk 17
Wuhan 16
Falkenstein 15
Fuzhou 15
Orem 15
Palermo 15
Rimini 15
Turin 15
Warsaw 15
Boston 14
Montreal 14
Pune 14
Redwood City 14
Atlanta 13
Mahé 13
Moscow 13
Ningbo 13
Olalla 13
San Francisco 13
Amsterdam 12
Kuban 12
Paris 12
Totale 9.416
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Nome #
Cinetica della fermentazione alcolica e arresti di fermentazione 1.098
Production of volatile and sulfur compounds by 10 Saccharomyces cerevisiae strains inoculated in trebbiano must 470
Characterisation of yeast microbiota, chemical and sensory properties of organic and biodynamic Sangiovese red wines 262
Involvement of cell fatty acid composition and lipid metabolism in adhesion mechanism of Listeria monocytogenes 230
Hanseniaspora uvarum and Saccharomyces cerevisiae in scalar fermentation for the production of Sangiovese wine 229
Determination of antibacterial and technological properties of vaginal lactobacilli for their potential application in dairy products 228
Changes in bacterial populations in refrigerated raw milk collected from a semi-arid area of Algeria 218
Fecal Microbiota and Metabolome of Children with Autism and Pervasive Developmental Disorder Not Otherwise Specified 215
New bread formulation with improved rheological properties and longer shelf-life by the combined use of transglutaminase and sourdough 215
Lactic acid bacteria and natural antimicrobials to improve the safety and shelf-life of minimally processed sliced apples and lamb's lettuce 209
Technological potential of Bifidobacterium aesculapii strains for fermented soymilk production 208
Role of cereal type and processing in whole grain in vivo protection from oxidative stress 207
Development of a rapid PCR protocol to detect Vibrio parahaemolyticus in clams 205
Effect of fermentation on the content of bioactive compounds in tofu-type products 203
Geochemistry and microbial diversity of cave waters in the gypsum karst aquifers of Emilia Romagna region, Italy 195
Gut microbiota and metabolome modulation in sourdough bread fed rats 191
Biofilm forming ability and resistance to sanitizers of different ribotypes and pulsotypes of Listeria monocytogenesi solated from contact surfaces in a poultry slaughterhouse 191
Effect of thyme essential oil and Lactococcus lactis CBM21 on the microbiota composition and quality of minimally processed lamb's lettuce 191
Impact of Kamut® Khorasan on gut microbiota and metabolome in healthy volunteers 188
Survival of Spoilage and Pathogenic Microorganisms on Cardboard and Plastic Packaging Materials 181
Use of Lactobacillus crispatus to produce a probiotic cheese as potential gender food for preventing gynaecological infections 180
Characterization of yeasts associated with Alto Adige speck and identification of biochemical markers for the product authentication 179
Dynamic Stresses of Lactic Acid Bacteria Associated to Fermentation Processes 178
Acid Stress-Mediated Metabolic Shift in Lactobacillus sanfranciscensis LSCE1 178
Effects of acidic stress on flavour compounds (isovaleric acid) production and gene epression in Lactobacillus sanfranciscensis 174
Microbiota and metabolome associated with immunoglobulin A nephropathy (IgAN) 174
Potential of Natural Antimicrobials for the Production of Minimally Processed Fresh-Cut Apples 174
Use of Saccharomyces cerevisiae strains endowed with b-glucosidase activity for the production of Sangiovese wine 173
Cell membrane fatty acid changes and desaturase expression of Saccharomyces bayanus exposed to high pressure homogenization in relation to the supplementation of exogenous unsaturated fatty acids 172
DOES THE LACTIC ACID BACTERIA FERMENTATION PLAYS A SIGNIFICANT ROLE ON TOFU PHENOLIC COMPOUNDS COMPOSITION? 169
Effect of lactic acid bacteria fermentation on lipidic and phenolic profiles of tofu 169
Probiotic crescenza cheese containing Lactobacillus casei and Lactobacillus acidophilus manufactured with High Pressure-Homogenized Milk 167
New insights in thermal resistance of staphylococcal strains belonging to the species Staphylococcus epidermidis, Staphylococcus lugdunensis and Staphylococcus aureus 167
Production of volatile and sulfur compounds by 10 Saccharomyces cerevisiae strains inoculated in Trebbiano must 165
Improving the functional and sensorial profile of cereal-based fermented foods by selecting Lactobacillus plantarum strains via a metabolomics approach 162
Effect of (ultra)-high pressure homogenization and natural antimicrobial based nanoemulsions on kiwi juice safety and shelf-life. 162
Physiology and Biochemistry of Sourdough Yeasts 162
Effects of PBS-based packaging on the shelf-life and spoilage profiles of soft cheeses 161
Effect of sourdough fermentation on kamut prolamine 160
Microencapsulation of functional strains by high pressure homogenization for a potential use in fermented milk 159
Suitability of ancient and modern cereals to produce novel functional fermented foods with a high content of antioxidant compounds 156
Impact of Kamut® Khorasan on gut microbiota and metabolome in healthy volunteers. 156
Influence of starch addition and dough microstructure on fermentation aroma production by yeasts and lactobacilli 156
Effect of sourdough fermentation on kamut prolamine 155
2-methyibutyric and 3-methylbutyric acids: possible components of a feed back loop under stress conditions? 154
The Same Microbiota and a Potentially Discriminant Metabolome in the Saliva of Omnivore, Ovo-Lacto-Vegetarian and Vegan Individuals 154
Comprehension of the action mechanisms of natural antimicrobials against Listeria monocytogenes Scott A as a fundamental tool for their application in food 153
Fermented tofu: Enhancement of keeping quality and sensorial properties 149
Salivary Microbiota and Metabolome Associated with Celiac Disease 148
Rapid GC-MS-XCMS meethod for determination of Gamma-aminobutyric acid (GABA) produced by Lactic acid bacteria in various media 147
Use of homogenisation pressure to improve quality and functionality of probiotic fermented milks containing Lactobacillus rhamnosus BFE 5264 147
Suitability of high pressure-homogenized milk for the production of probiotic fermented milk containing lactobacillus paracasei and lactobacillus acidophilus 146
Yeasts from organic or biodynamic grapes: genomic and proteomic identification 145
Innovative strategies based on the use of essential oils and their components to improve safety, shelf-life and quality of minimally processed fruits and vegetables 144
Gene expression responses of Listeria monocytogenes Scott A exposed to sub-lethal concentrations of natural antimicrobials 144
Metabolite mediate Lab-Yeast interaction in sourdough 142
Efficacy of natural antimicrobials to prolong the shelf-life of minimally processed apples packaged in modified atmosphere 142
Improvement of technological performances of wheat flours and volatile metabolites of fermented dough by addition of exogenous enzymes 141
Multiple effect of exogenous amylase supplementation in dough and bread features 141
Genotyping and phenotyping characterization of yeast strains able to improve fermentation process in breadmaking 138
Exploitation of starch industry liquid by-product to produce bioactive peptides from rice hydrolyzed proteins 137
Integration of datasets from different analytical techniques to assess the impact of nutrition on human metabolome. 135
Natural antimicrobials to prolong the shelf-life of minimally processed lamb's lettuce 135
Synthesis of cyclopropane fatty acids in Lactobacillus helveticus and Lactobacillus sanfranciscensis and their cellular fatty acids changes following short term acid and cold stresses 131
Sublethal HPH treatment is a sustainable tool that induces autolytic-like processes in the early gene expression of Saccharomyces cerevisiae 131
Innovative strategies based on the use of bio-control agents to improve the safety, shelf-life and quality of minimally processed fruits and vegetables 130
Combination of transglutaminase and sourdough on gluten-free flours to improve dough structure 130
Effect of osmotic and acid stresses on viability, morphology and fatty acid composition changes of planktonic and adhered Listeria monocytogenes cells 126
Metabolic impact and potential exploitation of the stress reactions in lactobacilli 125
Innovative washing solution based on Lactococcus lactis, nisin producing strain, and thyme essential oil at industrial level to improve safety and quality of minimally processed lamb’s lettuce. 124
Metabolite mediate Lab-Yeast interaction in Sourdough 123
Volatile Profiles and Mannoprotein content in Saccharomyces cerevisiae strains of enological interest 123
Suitability of ancient and modern cereals to produce novel functional fermented foods with a high content of antioxidant compounds 122
STUDY AND OPTIMIZATION OF VACUUM IMPREGNATION OF POTATO STICKS WITH AROMATIC ESSENTIAL OIL 122
Fermentation as a tool to improve healthy properties of bread 121
Oxylipins generation in Lactobacillus helveticus in relation to unsaturated fatty acid supplementation 118
POTENTIAL OF HIGH PRESSURE HOMOGENIZATION AND FUNCTIONAL STRAINS FOR NOVEL FUNCTIONAL DAIRY FOODS 118
EXPLOITATION OF STARCH INDUSTRY BY-PRODUCT TO PRODUCE BIOACTIVE PEPTIDES FROM RICE PROTEIN HYDROLYSATES 118
Yeast microbial ecology, aroma profiles and safety features of wines from biological or biodynamic grapes in relation to starter addition 116
YEAST AND LACTIC ACID BACTERIA COMPOSITION AND VOLATILE METABOLITES CHARACTERISING “ANCIENT CEREALS” SOURDOUGH 115
Enhancement of antioxidant properties of cereal foods by fermentation 115
Gut metabolome modulation in healthy volunteers subjected to two different cereal-based food diets 109
Effetto delle procedure di pulizia e disinfezione, impiegate nel macello avicolo sulla sopravvivenza di alcuni batteri zoonotici: risultati preliminari 101
null 100
INDAGINI SULLA MICROBIOLOGIA DEL COMPLESSO CARSICO RIO STELLA-RIO BASINO 100
null 98
Thermal resistance of Staphylococci in relation to increasing NaCl concentrations and decreasing pH values 97
Quality of wines in relation to the grape agriculture practices, the must yeast microbial population and the starter addition during winemaking 94
Improvement of fermentable sugars and bread flavour by addition of alpha-amylases 91
High-level adherence to a Mediterranean diet beneficially impacts the gut microbiota and associated metabolome 89
Influence of whole cereal type (whole wheat vs Kamut® Khorasan) on gut microbiota and metabolome in healthy volunteers 86
null 85
Improvement of fermentable sugars and bread flavor by addition of alfa-amylases 84
Use of a nisin-producing Lactococcus lactis strain, combined with natural antimicrobials, to improve the safety and shelf-life of minimally processed sliced apples 49
Totale 15.475
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Categoria #
all - tutte 39.375
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 39.375
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021337 0 0 0 0 0 0 0 0 0 0 0 337
2021/20221.629 164 88 100 90 157 149 53 72 66 103 276 311
2022/20231.963 208 289 117 233 116 127 81 136 328 58 149 121
2023/2024683 27 101 39 68 72 129 42 50 19 57 33 46
2024/20252.046 167 280 166 154 451 106 162 70 30 117 41 302
2025/20264.028 294 330 351 236 500 232 436 222 834 325 145 123
Totale 15.475