CRIS Current Research Information System

SERRAZANETTI, DIANA ISABELLA
 Distribuzione geografica
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Continente #
NA - Nord America 5.324
EU - Europa 4.777
AS - Asia 4.110
AF - Africa 361
SA - Sud America 254
OC - Oceania 21
Continente sconosciuto - Info sul continente non disponibili 5
Totale 14.852
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Nazione #
US - Stati Uniti d'America 5.254
GB - Regno Unito 1.308
IT - Italia 1.298
SG - Singapore 1.144
CN - Cina 1.092
VN - Vietnam 945
DE - Germania 471
IN - India 312
FR - Francia 296
SE - Svezia 296
HK - Hong Kong 256
UA - Ucraina 241
RU - Federazione Russa 216
BR - Brasile 192
IE - Irlanda 138
NL - Olanda 132
ZA - Sudafrica 122
CI - Costa d'Avorio 90
EE - Estonia 78
TG - Togo 70
JP - Giappone 68
CH - Svizzera 59
FI - Finlandia 52
JO - Giordania 41
CA - Canada 36
KR - Corea 33
BE - Belgio 32
NG - Nigeria 31
PH - Filippine 28
AR - Argentina 27
MX - Messico 26
BD - Bangladesh 25
TH - Thailandia 24
BG - Bulgaria 23
PL - Polonia 23
AT - Austria 22
ID - Indonesia 21
AU - Australia 20
TR - Turchia 20
PK - Pakistan 18
EC - Ecuador 16
SC - Seychelles 16
ES - Italia 15
GR - Grecia 15
TW - Taiwan 14
PT - Portogallo 13
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
CO - Colombia 6
EG - Egitto 6
CL - Cile 5
DK - Danimarca 5
LB - Libano 5
SK - Slovacchia (Repubblica Slovacca) 5
TN - Tunisia 5
A2 - ???statistics.table.value.countryCode.A2??? 4
KW - Kuwait 4
PE - Perù 4
CZ - Repubblica Ceca 3
DZ - Algeria 3
HR - Croazia 3
JM - Giamaica 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
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
MD - Moldavia 1
MK - Macedonia 1
MU - Mauritius 1
NO - Norvegia 1
NZ - Nuova Zelanda 1
PA - Panama 1
SY - Repubblica araba siriana 1
TZ - Tanzania 1
UY - Uruguay 1
Totale 14.852
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Città #
Southend 1.192
Singapore 741
Ashburn 582
Fairfield 502
Chandler 364
Santa Clara 289
Woodbridge 249
Wilmington 247
Hong Kong 244
San Jose 234
Houston 232
Seattle 228
Ho Chi Minh City 217
Ann Arbor 212
Hanoi 184
Princeton 184
Cambridge 180
Beijing 144
Dublin 134
Jacksonville 119
Boardman 106
Bologna 98
Nanjing 98
Padova 95
Hyderabad 93
Lauterbourg 92
Abidjan 90
Westminster 90
Lomé 70
Dong Ket 63
Dearborn 61
New York 59
Los Angeles 57
Tokyo 57
Milan 56
Berlin 55
Jinan 55
Shenyang 51
Buffalo 46
Medford 45
Saint Petersburg 43
Helsinki 42
Dallas 41
Amman 40
Guangzhou 38
Changsha 36
Council Bluffs 35
Rome 34
The Dalles 33
Hebei 32
Brussels 31
Nanchang 30
Shanghai 29
Da Nang 28
Johannesburg 28
Haiphong 27
San Diego 27
Verona 27
Abeokuta 26
Bern 26
Falls Church 25
Frankfurt am Main 24
Mülheim 24
Cesena 23
Hangzhou 23
Redondo Beach 23
Tianjin 23
Bremen 21
Sofia 21
Zhengzhou 21
Florence 20
Phoenix 20
Hefei 19
Munich 19
São Paulo 19
Vienna 19
Yubileyny 18
Norwalk 17
Chicago 16
Wuhan 16
Falkenstein 15
Fuzhou 15
Palermo 15
Turin 15
Warsaw 15
Boston 14
Orem 14
Pune 14
Redwood City 14
Mahé 13
Moscow 13
Ningbo 13
Olalla 13
Rimini 13
Atlanta 12
Kuban 12
Montreal 12
Paris 12
Amsterdam 11
Bangkok 11
Totale 9.245
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Nome #
Cinetica della fermentazione alcolica e arresti di fermentazione 1.083
Production of volatile and sulfur compounds by 10 Saccharomyces cerevisiae strains inoculated in trebbiano must 463
Characterisation of yeast microbiota, chemical and sensory properties of organic and biodynamic Sangiovese red wines 249
Involvement of cell fatty acid composition and lipid metabolism in adhesion mechanism of Listeria monocytogenes 229
Hanseniaspora uvarum and Saccharomyces cerevisiae in scalar fermentation for the production of Sangiovese wine 225
Determination of antibacterial and technological properties of vaginal lactobacilli for their potential application in dairy products 222
Changes in bacterial populations in refrigerated raw milk collected from a semi-arid area of Algeria 217
New bread formulation with improved rheological properties and longer shelf-life by the combined use of transglutaminase and sourdough 211
Fecal Microbiota and Metabolome of Children with Autism and Pervasive Developmental Disorder Not Otherwise Specified 207
Role of cereal type and processing in whole grain in vivo protection from oxidative stress 206
Lactic acid bacteria and natural antimicrobials to improve the safety and shelf-life of minimally processed sliced apples and lamb's lettuce 205
Technological potential of Bifidobacterium aesculapii strains for fermented soymilk production 205
Effect of fermentation on the content of bioactive compounds in tofu-type products 201
Geochemistry and microbial diversity of cave waters in the gypsum karst aquifers of Emilia Romagna region, Italy 193
Effect of thyme essential oil and Lactococcus lactis CBM21 on the microbiota composition and quality of minimally processed lamb's lettuce 189
Development of a rapid PCR protocol to detect Vibrio parahaemolyticus in clams 189
Biofilm forming ability and resistance to sanitizers of different ribotypes and pulsotypes of Listeria monocytogenesi solated from contact surfaces in a poultry slaughterhouse 187
Impact of Kamut® Khorasan on gut microbiota and metabolome in healthy volunteers 187
Gut microbiota and metabolome modulation in sourdough bread fed rats 186
Characterization of yeasts associated with Alto Adige speck and identification of biochemical markers for the product authentication 176
Use of Lactobacillus crispatus to produce a probiotic cheese as potential gender food for preventing gynaecological infections 176
Dynamic Stresses of Lactic Acid Bacteria Associated to Fermentation Processes 175
Acid Stress-Mediated Metabolic Shift in Lactobacillus sanfranciscensis LSCE1 175
Survival of Spoilage and Pathogenic Microorganisms on Cardboard and Plastic Packaging Materials 174
Microbiota and metabolome associated with immunoglobulin A nephropathy (IgAN) 173
Effects of acidic stress on flavour compounds (isovaleric acid) production and gene epression in Lactobacillus sanfranciscensis 172
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
Potential of Natural Antimicrobials for the Production of Minimally Processed Fresh-Cut Apples 169
Use of Saccharomyces cerevisiae strains endowed with b-glucosidase activity for the production of Sangiovese wine 167
DOES THE LACTIC ACID BACTERIA FERMENTATION PLAYS A SIGNIFICANT ROLE ON TOFU PHENOLIC COMPOUNDS COMPOSITION? 167
Probiotic crescenza cheese containing Lactobacillus casei and Lactobacillus acidophilus manufactured with High Pressure-Homogenized Milk 166
New insights in thermal resistance of staphylococcal strains belonging to the species Staphylococcus epidermidis, Staphylococcus lugdunensis and Staphylococcus aureus 162
Improving the functional and sensorial profile of cereal-based fermented foods by selecting Lactobacillus plantarum strains via a metabolomics approach 160
Effect of sourdough fermentation on kamut prolamine 159
Production of volatile and sulfur compounds by 10 Saccharomyces cerevisiae strains inoculated in Trebbiano must 159
Physiology and Biochemistry of Sourdough Yeasts 158
Effects of PBS-based packaging on the shelf-life and spoilage profiles of soft cheeses 157
Effect of lactic acid bacteria fermentation on lipidic and phenolic profiles of tofu 156
Microencapsulation of functional strains by high pressure homogenization for a potential use in fermented milk 156
Effect of (ultra)-high pressure homogenization and natural antimicrobial based nanoemulsions on kiwi juice safety and shelf-life. 156
Impact of Kamut® Khorasan on gut microbiota and metabolome in healthy volunteers. 155
Influence of starch addition and dough microstructure on fermentation aroma production by yeasts and lactobacilli 154
Effect of sourdough fermentation on kamut prolamine 153
Suitability of ancient and modern cereals to produce novel functional fermented foods with a high content of antioxidant compounds 153
2-methyibutyric and 3-methylbutyric acids: possible components of a feed back loop under stress conditions? 152
The Same Microbiota and a Potentially Discriminant Metabolome in the Saliva of Omnivore, Ovo-Lacto-Vegetarian and Vegan Individuals 152
Comprehension of the action mechanisms of natural antimicrobials against Listeria monocytogenes Scott A as a fundamental tool for their application in food 151
Fermented tofu: Enhancement of keeping quality and sensorial properties 147
Suitability of high pressure-homogenized milk for the production of probiotic fermented milk containing lactobacillus paracasei and lactobacillus acidophilus 144
Rapid GC-MS-XCMS meethod for determination of Gamma-aminobutyric acid (GABA) produced by Lactic acid bacteria in various media 144
Salivary Microbiota and Metabolome Associated with Celiac Disease 144
Use of homogenisation pressure to improve quality and functionality of probiotic fermented milks containing Lactobacillus rhamnosus BFE 5264 144
Gene expression responses of Listeria monocytogenes Scott A exposed to sub-lethal concentrations of natural antimicrobials 143
Yeasts from organic or biodynamic grapes: genomic and proteomic identification 141
Efficacy of natural antimicrobials to prolong the shelf-life of minimally processed apples packaged in modified atmosphere 140
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 140
Multiple effect of exogenous amylase supplementation in dough and bread features 138
Metabolite mediate Lab-Yeast interaction in sourdough 138
Improvement of technological performances of wheat flours and volatile metabolites of fermented dough by addition of exogenous enzymes 136
Genotyping and phenotyping characterization of yeast strains able to improve fermentation process in breadmaking 136
Exploitation of starch industry liquid by-product to produce bioactive peptides from rice hydrolyzed proteins 136
Integration of datasets from different analytical techniques to assess the impact of nutrition on human metabolome. 132
Natural antimicrobials to prolong the shelf-life of minimally processed lamb's lettuce 130
Synthesis of cyclopropane fatty acids in Lactobacillus helveticus and Lactobacillus sanfranciscensis and their cellular fatty acids changes following short term acid and cold stresses 130
Combination of transglutaminase and sourdough on gluten-free flours to improve dough structure 126
Innovative strategies based on the use of bio-control agents to improve the safety, shelf-life and quality of minimally processed fruits and vegetables 125
Sublethal HPH treatment is a sustainable tool that induces autolytic-like processes in the early gene expression of Saccharomyces cerevisiae 124
Effect of osmotic and acid stresses on viability, morphology and fatty acid composition changes of planktonic and adhered Listeria monocytogenes cells 122
Volatile Profiles and Mannoprotein content in Saccharomyces cerevisiae strains of enological interest 122
Metabolic impact and potential exploitation of the stress reactions in lactobacilli 122
STUDY AND OPTIMIZATION OF VACUUM IMPREGNATION OF POTATO STICKS WITH AROMATIC ESSENTIAL OIL 120
Fermentation as a tool to improve healthy properties of bread 119
Suitability of ancient and modern cereals to produce novel functional fermented foods with a high content of antioxidant compounds 119
Metabolite mediate Lab-Yeast interaction in Sourdough 118
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. 116
POTENTIAL OF HIGH PRESSURE HOMOGENIZATION AND FUNCTIONAL STRAINS FOR NOVEL FUNCTIONAL DAIRY FOODS 116
Oxylipins generation in Lactobacillus helveticus in relation to unsaturated fatty acid supplementation 115
Yeast microbial ecology, aroma profiles and safety features of wines from biological or biodynamic grapes in relation to starter addition 113
YEAST AND LACTIC ACID BACTERIA COMPOSITION AND VOLATILE METABOLITES CHARACTERISING “ANCIENT CEREALS” SOURDOUGH 112
Enhancement of antioxidant properties of cereal foods by fermentation 112
EXPLOITATION OF STARCH INDUSTRY BY-PRODUCT TO PRODUCE BIOACTIVE PEPTIDES FROM RICE PROTEIN HYDROLYSATES 112
Gut metabolome modulation in healthy volunteers subjected to two different cereal-based food diets 107
null 100
Effetto delle procedure di pulizia e disinfezione, impiegate nel macello avicolo sulla sopravvivenza di alcuni batteri zoonotici: risultati preliminari 99
INDAGINI SULLA MICROBIOLOGIA DEL COMPLESSO CARSICO RIO STELLA-RIO BASINO 99
null 98
Thermal resistance of Staphylococci in relation to increasing NaCl concentrations and decreasing pH values 95
Quality of wines in relation to the grape agriculture practices, the must yeast microbial population and the starter addition during winemaking 93
Improvement of fermentable sugars and bread flavour by addition of alpha-amylases 91
Influence of whole cereal type (whole wheat vs Kamut® Khorasan) on gut microbiota and metabolome in healthy volunteers 85
null 85
Improvement of fermentable sugars and bread flavor by addition of alfa-amylases 83
High-level adherence to a Mediterranean diet beneficially impacts the gut microbiota and associated metabolome 82
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 15.151
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Categoria #
all - tutte 37.333
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 37.333
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021571 0 0 0 0 0 0 0 0 0 121 113 337
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
2025/20263.704 294 330 351 236 500 232 436 222 834 269 0 0
Totale 15.151