CRIS Current Research Information System

SERRAZANETTI, DIANA ISABELLA
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
NA - Nord America 4.875
EU - Europa 4.574
AS - Asia 3.012
AF - Africa 324
SA - Sud America 224
OC - Oceania 20
Continente sconosciuto - Info sul continente non disponibili 5
Totale 13.034
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 4.819
GB - Regno Unito 1.294
IT - Italia 1.268
SG - Singapore 960
CN - Cina 893
DE - Germania 456
VN - Vietnam 423
SE - Svezia 296
IN - India 289
UA - Ucraina 240
HK - Hong Kong 239
RU - Federazione Russa 215
FR - Francia 200
BR - Brasile 172
IE - Irlanda 138
NL - Olanda 123
ZA - Sudafrica 100
CI - Costa d'Avorio 90
EE - Estonia 78
TG - Togo 70
CH - Svizzera 58
JP - Giappone 46
JO - Giordania 39
FI - Finlandia 33
CA - Canada 32
BE - Belgio 31
NG - Nigeria 30
AR - Argentina 25
BG - Bulgaria 23
AT - Austria 21
KR - Corea 21
PL - Polonia 21
MX - Messico 20
AU - Australia 19
ID - Indonesia 18
SC - Seychelles 16
ES - Italia 15
EC - Ecuador 14
TR - Turchia 14
GR - Grecia 12
IR - Iran 11
PT - Portogallo 11
RO - Romania 9
BD - Bangladesh 8
TH - Thailandia 8
LT - Lituania 7
UZ - Uzbekistan 7
MA - Marocco 6
PK - Pakistan 6
RS - Serbia 6
MY - Malesia 5
PH - Filippine 5
SK - Slovacchia (Repubblica Slovacca) 5
A2 - ???statistics.table.value.countryCode.A2??? 4
CL - Cile 4
DK - Danimarca 4
KW - Kuwait 4
LB - Libano 4
CZ - Repubblica Ceca 3
EG - Egitto 3
PE - Perù 3
PY - Paraguay 3
CO - Colombia 2
DZ - Algeria 2
HR - Croazia 2
KE - Kenya 2
SA - Arabia Saudita 2
TN - Tunisia 2
AE - Emirati Arabi Uniti 1
AL - Albania 1
AM - Armenia 1
AZ - Azerbaigian 1
BA - Bosnia-Erzegovina 1
BH - Bahrain 1
CM - Camerun 1
CU - Cuba 1
DO - Repubblica Dominicana 1
ET - Etiopia 1
EU - Europa 1
GT - Guatemala 1
IL - Israele 1
KG - Kirghizistan 1
KZ - Kazakistan 1
LA - Repubblica Popolare Democratica del Laos 1
MD - Moldavia 1
MK - Macedonia 1
NO - Norvegia 1
NZ - Nuova Zelanda 1
PA - Panama 1
PS - Palestinian Territory 1
TW - Taiwan 1
TZ - Tanzania 1
UY - Uruguay 1
Totale 13.034
Salva come PNG Salva come JPEG
Città #
Southend 1.192
Singapore 584
Ashburn 545
Fairfield 502
Chandler 364
Santa Clara 284
Woodbridge 249
Wilmington 247
Hong Kong 236
Houston 230
Seattle 228
Ann Arbor 212
Princeton 184
Cambridge 180
Beijing 138
Dublin 134
Jacksonville 119
Boardman 105
Bologna 97
Nanjing 97
Padova 95
Hyderabad 93
Abidjan 90
Westminster 90
Ho Chi Minh City 77
Lomé 70
Hanoi 65
Dong Ket 63
Dearborn 61
Milan 56
New York 55
Berlin 54
Jinan 53
Los Angeles 53
Shenyang 51
Medford 45
Tokyo 45
Buffalo 44
Saint Petersburg 43
Amman 39
Dallas 38
Rome 34
Changsha 33
Hebei 32
Brussels 31
Nanchang 30
Abeokuta 26
Bern 26
San Diego 26
Verona 26
Falls Church 25
Helsinki 24
Mülheim 24
Cesena 23
Redondo Beach 23
Bremen 21
Guangzhou 21
Sofia 21
Tianjin 21
Florence 20
Phoenix 20
Hefei 19
Munich 19
Zhengzhou 19
Hangzhou 18
Vienna 18
Yubileyny 18
Norwalk 17
Shanghai 17
São Paulo 17
Falkenstein 15
Palermo 15
Turin 15
Warsaw 15
Chicago 14
Frankfurt am Main 14
Redwood City 14
Mahé 13
Moscow 13
Ningbo 13
Olalla 13
Rimini 13
The Dalles 13
Wuhan 13
Fuzhou 12
Kuban 12
Genoa 11
Pune 11
Haikou 10
Jiaxing 10
Pescara 10
Redmond 10
San Francisco 10
Taiyuan 10
Jakarta 9
Montreal 9
Parma 9
Taizhou 9
Toronto 9
Boston 8
Totale 8.228
Salva come PNG Salva come JPEG
Nome #
Cinetica della fermentazione alcolica e arresti di fermentazione 1.040
Production of volatile and sulfur compounds by 10 Saccharomyces cerevisiae strains inoculated in trebbiano must 436
Characterisation of yeast microbiota, chemical and sensory properties of organic and biodynamic Sangiovese red wines 222
Involvement of cell fatty acid composition and lipid metabolism in adhesion mechanism of Listeria monocytogenes 206
Determination of antibacterial and technological properties of vaginal lactobacilli for their potential application in dairy products 195
Hanseniaspora uvarum and Saccharomyces cerevisiae in scalar fermentation for the production of Sangiovese wine 191
Lactic acid bacteria and natural antimicrobials to improve the safety and shelf-life of minimally processed sliced apples and lamb's lettuce 188
Effect of fermentation on the content of bioactive compounds in tofu-type products 184
Changes in bacterial populations in refrigerated raw milk collected from a semi-arid area of Algeria 183
New bread formulation with improved rheological properties and longer shelf-life by the combined use of transglutaminase and sourdough 182
Role of cereal type and processing in whole grain in vivo protection from oxidative stress 180
Technological potential of Bifidobacterium aesculapii strains for fermented soymilk production 177
Biofilm forming ability and resistance to sanitizers of different ribotypes and pulsotypes of Listeria monocytogenesi solated from contact surfaces in a poultry slaughterhouse 174
Impact of Kamut® Khorasan on gut microbiota and metabolome in healthy volunteers 169
Geochemistry and microbial diversity of cave waters in the gypsum karst aquifers of Emilia Romagna region, Italy 166
Fecal Microbiota and Metabolome of Children with Autism and Pervasive Developmental Disorder Not Otherwise Specified 163
Acid Stress-Mediated Metabolic Shift in Lactobacillus sanfranciscensis LSCE1 163
Effect of thyme essential oil and Lactococcus lactis CBM21 on the microbiota composition and quality of minimally processed lamb's lettuce 162
Characterization of yeasts associated with Alto Adige speck and identification of biochemical markers for the product authentication 156
Gut microbiota and metabolome modulation in sourdough bread fed rats 155
Microbiota and metabolome associated with immunoglobulin A nephropathy (IgAN) 155
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 154
Development of a rapid PCR protocol to detect Vibrio parahaemolyticus in clams 154
Survival of Spoilage and Pathogenic Microorganisms on Cardboard and Plastic Packaging Materials 153
Dynamic Stresses of Lactic Acid Bacteria Associated to Fermentation Processes 152
Probiotic crescenza cheese containing Lactobacillus casei and Lactobacillus acidophilus manufactured with High Pressure-Homogenized Milk 151
Effects of acidic stress on flavour compounds (isovaleric acid) production and gene epression in Lactobacillus sanfranciscensis 146
Effect of sourdough fermentation on kamut prolamine 145
Use of Saccharomyces cerevisiae strains endowed with b-glucosidase activity for the production of Sangiovese wine 145
Use of Lactobacillus crispatus to produce a probiotic cheese as potential gender food for preventing gynaecological infections 145
Potential of Natural Antimicrobials for the Production of Minimally Processed Fresh-Cut Apples 143
DOES THE LACTIC ACID BACTERIA FERMENTATION PLAYS A SIGNIFICANT ROLE ON TOFU PHENOLIC COMPOUNDS COMPOSITION? 141
New insights in thermal resistance of staphylococcal strains belonging to the species Staphylococcus epidermidis, Staphylococcus lugdunensis and Staphylococcus aureus 141
Influence of starch addition and dough microstructure on fermentation aroma production by yeasts and lactobacilli 140
Microencapsulation of functional strains by high pressure homogenization for a potential use in fermented milk 139
Impact of Kamut® Khorasan on gut microbiota and metabolome in healthy volunteers. 138
Production of volatile and sulfur compounds by 10 Saccharomyces cerevisiae strains inoculated in Trebbiano must 138
Physiology and Biochemistry of Sourdough Yeasts 137
The Same Microbiota and a Potentially Discriminant Metabolome in the Saliva of Omnivore, Ovo-Lacto-Vegetarian and Vegan Individuals 137
Salivary Microbiota and Metabolome Associated with Celiac Disease 136
Effects of PBS-based packaging on the shelf-life and spoilage profiles of soft cheeses 136
Improving the functional and sensorial profile of cereal-based fermented foods by selecting Lactobacillus plantarum strains via a metabolomics approach 136
2-methyibutyric and 3-methylbutyric acids: possible components of a feed back loop under stress conditions? 136
Use of homogenisation pressure to improve quality and functionality of probiotic fermented milks containing Lactobacillus rhamnosus BFE 5264 134
Effect of sourdough fermentation on kamut prolamine 133
Fermented tofu: Enhancement of keeping quality and sensorial properties 133
Effect of (ultra)-high pressure homogenization and natural antimicrobial based nanoemulsions on kiwi juice safety and shelf-life. 133
Suitability of high pressure-homogenized milk for the production of probiotic fermented milk containing lactobacillus paracasei and lactobacillus acidophilus 131
Suitability of ancient and modern cereals to produce novel functional fermented foods with a high content of antioxidant compounds 130
Exploitation of starch industry liquid by-product to produce bioactive peptides from rice hydrolyzed proteins 126
Efficacy of natural antimicrobials to prolong the shelf-life of minimally processed apples packaged in modified atmosphere 126
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 125
Gene expression responses of Listeria monocytogenes Scott A exposed to sub-lethal concentrations of natural antimicrobials 125
Metabolite mediate Lab-Yeast interaction in sourdough 123
Rapid GC-MS-XCMS meethod for determination of Gamma-aminobutyric acid (GABA) produced by Lactic acid bacteria in various media 123
Comprehension of the action mechanisms of natural antimicrobials against Listeria monocytogenes Scott A as a fundamental tool for their application in food 123
Integration of datasets from different analytical techniques to assess the impact of nutrition on human metabolome. 122
Improvement of technological performances of wheat flours and volatile metabolites of fermented dough by addition of exogenous enzymes 121
Effect of lactic acid bacteria fermentation on lipidic and phenolic profiles of tofu 121
Multiple effect of exogenous amylase supplementation in dough and bread features 119
Yeasts from organic or biodynamic grapes: genomic and proteomic identification 119
Natural antimicrobials to prolong the shelf-life of minimally processed lamb's lettuce 118
Genotyping and phenotyping characterization of yeast strains able to improve fermentation process in breadmaking 117
Synthesis of cyclopropane fatty acids in Lactobacillus helveticus and Lactobacillus sanfranciscensis and their cellular fatty acids changes following short term acid and cold stresses 114
Effect of osmotic and acid stresses on viability, morphology and fatty acid composition changes of planktonic and adhered Listeria monocytogenes cells 112
Metabolic impact and potential exploitation of the stress reactions in lactobacilli 107
Metabolite mediate Lab-Yeast interaction in Sourdough 106
Innovative strategies based on the use of bio-control agents to improve the safety, shelf-life and quality of minimally processed fruits and vegetables 106
Fermentation as a tool to improve healthy properties of bread 102
EXPLOITATION OF STARCH INDUSTRY BY-PRODUCT TO PRODUCE BIOACTIVE PEPTIDES FROM RICE PROTEIN HYDROLYSATES 101
YEAST AND LACTIC ACID BACTERIA COMPOSITION AND VOLATILE METABOLITES CHARACTERISING “ANCIENT CEREALS” SOURDOUGH 100
Yeast microbial ecology, aroma profiles and safety features of wines from biological or biodynamic grapes in relation to starter addition 100
Suitability of ancient and modern cereals to produce novel functional fermented foods with a high content of antioxidant compounds 100
null 100
Oxylipins generation in Lactobacillus helveticus in relation to unsaturated fatty acid supplementation 98
null 98
Volatile Profiles and Mannoprotein content in Saccharomyces cerevisiae strains of enological interest 97
Combination of transglutaminase and sourdough on gluten-free flours to improve dough structure 97
STUDY AND OPTIMIZATION OF VACUUM IMPREGNATION OF POTATO STICKS WITH AROMATIC ESSENTIAL OIL 96
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. 93
Enhancement of antioxidant properties of cereal foods by fermentation 93
Gut metabolome modulation in healthy volunteers subjected to two different cereal-based food diets 88
POTENTIAL OF HIGH PRESSURE HOMOGENIZATION AND FUNCTIONAL STRAINS FOR NOVEL FUNCTIONAL DAIRY FOODS 88
INDAGINI SULLA MICROBIOLOGIA DEL COMPLESSO CARSICO RIO STELLA-RIO BASINO 86
null 85
Sublethal HPH treatment is a sustainable tool that induces autolytic-like processes in the early gene expression of Saccharomyces cerevisiae 84
Improvement of fermentable sugars and bread flavour by addition of alpha-amylases 81
Effetto delle procedure di pulizia e disinfezione, impiegate nel macello avicolo sulla sopravvivenza di alcuni batteri zoonotici: risultati preliminari 81
Quality of wines in relation to the grape agriculture practices, the must yeast microbial population and the starter addition during winemaking 79
Thermal resistance of Staphylococci in relation to increasing NaCl concentrations and decreasing pH values 78
Improvement of fermentable sugars and bread flavor by addition of alfa-amylases 75
Influence of whole cereal type (whole wheat vs Kamut® Khorasan) on gut microbiota and metabolome in healthy volunteers 68
High-level adherence to a Mediterranean diet beneficially impacts the gut microbiota and associated metabolome 63
Use of a nisin-producing Lactococcus lactis strain, combined with natural antimicrobials, to improve the safety and shelf-life of minimally processed sliced apples 40
Totale 13.308
Salva come PNG Salva come JPEG
Categoria #
all - tutte 34.193
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 34.193
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20211.104 0 0 0 0 0 120 49 124 240 121 113 337
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
2025/20261.861 294 330 351 236 500 150 0 0 0 0 0 0
Totale 13.308