CRIS Current Research Information System

TABANELLI, GIULIA
 Distribuzione geografica
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Continente #
NA - Nord America 5.767
AS - Asia 5.587
EU - Europa 4.293
AF - Africa 357
SA - Sud America 338
OC - Oceania 52
Continente sconosciuto - Info sul continente non disponibili 6
Totale 16.400
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Nazione #
US - Stati Uniti d'America 5.672
CN - Cina 1.840
SG - Singapore 1.744
IT - Italia 1.046
GB - Regno Unito 975
VN - Vietnam 670
DE - Germania 489
SE - Svezia 466
IN - India 353
HK - Hong Kong 329
KR - Corea 294
RU - Federazione Russa 236
BR - Brasile 233
FR - Francia 174
IE - Irlanda 167
UA - Ucraina 102
ZA - Sudafrica 95
FI - Finlandia 79
NL - Olanda 77
CI - Costa d'Avorio 76
JP - Giappone 70
AT - Austria 69
BG - Bulgaria 66
ES - Italia 66
TR - Turchia 65
EE - Estonia 63
CA - Canada 57
CH - Svizzera 51
AR - Argentina 50
ID - Indonesia 49
TG - Togo 41
BE - Belgio 40
JO - Giordania 38
NZ - Nuova Zelanda 38
EG - Egitto 37
NG - Nigeria 34
MX - Messico 29
SC - Seychelles 29
PH - Filippine 23
PL - Polonia 23
RO - Romania 17
CZ - Repubblica Ceca 15
EC - Ecuador 15
TW - Taiwan 15
AU - Australia 14
BD - Bangladesh 14
IR - Iran 14
MY - Malesia 14
SK - Slovacchia (Repubblica Slovacca) 12
MA - Marocco 11
PT - Portogallo 11
CL - Cile 10
GR - Grecia 10
HR - Croazia 9
LT - Lituania 9
PE - Perù 9
TH - Thailandia 8
TN - Tunisia 8
DK - Danimarca 7
DZ - Algeria 7
IQ - Iraq 7
PK - Pakistan 7
UY - Uruguay 7
A2 - ???statistics.table.value.countryCode.A2??? 6
AE - Emirati Arabi Uniti 6
CO - Colombia 6
PY - Paraguay 6
KH - Cambogia 5
RW - Ruanda 5
LB - Libano 4
CR - Costa Rica 3
DO - Repubblica Dominicana 3
ET - Etiopia 3
KE - Kenya 3
NO - Norvegia 3
SA - Arabia Saudita 3
UG - Uganda 3
BO - Bolivia 2
BY - Bielorussia 2
GH - Ghana 2
HU - Ungheria 2
IL - Israele 2
LA - Repubblica Popolare Democratica del Laos 2
LK - Sri Lanka 2
LU - Lussemburgo 2
MD - Moldavia 2
MN - Mongolia 2
SD - Sudan 2
TJ - Tagikistan 2
AD - Andorra 1
AZ - Azerbaigian 1
BS - Bahamas 1
KG - Kirghizistan 1
KW - Kuwait 1
NI - Nicaragua 1
OM - Oman 1
PA - Panama 1
RS - Serbia 1
SI - Slovenia 1
SN - Senegal 1
Totale 16.399
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Città #
Singapore 1.146
Southend 835
Ashburn 599
Chandler 586
Hefei 540
Fairfield 509
Hong Kong 323
Santa Clara 316
Wilmington 276
Woodbridge 258
Houston 257
Seattle 239
Seoul 227
Bologna 215
Ann Arbor 207
Princeton 203
Cambridge 182
Beijing 173
Dublin 160
Boardman 146
Dong Ket 146
Ho Chi Minh City 123
Dallas 117
Los Angeles 100
Nanjing 98
Hanoi 96
Hyderabad 95
Westminster 78
Abidjan 76
Padova 76
Cesena 75
Milan 70
Tokyo 65
Sofia 64
Munich 57
Redmond 56
Jinan 55
New York 55
Buffalo 52
Vienna 52
Bengaluru 49
Berlin 49
Shenyang 46
Saint Petersburg 45
Redondo Beach 44
Bern 43
Jacksonville 43
Turin 43
Lomé 41
Forlì 40
Brussels 39
San Diego 39
Amman 38
Helsinki 38
Dearborn 37
Medford 35
Shanghai 35
Auckland 31
Changsha 30
Guangzhou 30
Nanchang 30
Hebei 28
Madrid 28
Modena 28
Jakarta 27
Wuhan 27
São Paulo 26
Nuremberg 25
Rome 25
Mülheim 24
Amsterdam 22
Falls Church 22
Chicago 21
Lappeenranta 21
Phoenix 21
Abeokuta 20
Frankfurt am Main 20
Cairo 19
Jiaxing 19
Norwalk 19
Redwood City 19
Turku 18
Yubileyny 18
Zhengzhou 18
Pune 17
Taiyuan 17
Tianjin 17
Florence 16
London 16
Tongling 16
Hangzhou 15
Toronto 15
Ankara 14
Haiphong 14
Warsaw 14
Moscow 13
Paris 13
Taizhou 13
Bühl 12
Istanbul 12
Totale 10.577
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Nome #
Impact of Lactic Acid Bacteria Fermentation on Phenolic Compounds and Antioxidant Activity of Avocado Leaf Extracts 378
Characterization of Oregano (Origanum vulgare) essential oil and definition of its antimicrobial activity against Listeria monocytogenes and Escherichia coli in vitro system and onto foodstuff surfaces 268
Characterisation of yeast microbiota, chemical and sensory properties of organic and biodynamic Sangiovese red wines 223
Biogenic Amine Production by Lactic Acid Bacteria: A Review 212
Effects of sub-lethal high-pressure homogenization treatment on the outermost cellular structures and the volatile-molecule profiles of two strains of probiotic lactobacilli 206
Bacterial community of industrial raw sausage packaged in modified atmosphere throughout the shelf life 206
Biogenic amine content and aromatic profile of Salama da sugo, a typical cooked fermented sausage produced in Emilia Romagna Region (Italy) 201
Use of indigenous lactic acid bacteria for industrial fermented sausage production: microbiological, chemico-physical and sensory features and biogenic amine content 200
Pedodiversity and Organic Matter Dynamics in the North Apennines (Italy): Relationships among Soil Types, Biodiversity, and Ecological Functionality 197
Effect of Fermentation with Different Lactic Acid Bacteria Starter Cultures on Biogenic Amine Content and Ripening Patterns in Dry Fermented Sausages 197
Lactic acid bacteria and natural antimicrobials to improve the safety and shelf-life of minimally processed sliced apples and lamb's lettuce 189
The capability of tyramine production and correlation between phenotypic and genetic characteristics of Enterococcus faecium and Enterococcus faecalis strains 181
Heat-Assisted Pulsed Electric Field Treatment for the Inactivation of Saccharomyces cerevisiae: Effects of the Presence of Citral 176
Combined effects of high pressure homogenization treatment and citral on microbiological quality of apricot juice 175
Antibacterial activity of some Lamiaceae species against Staphylococcus aureus in yoghurt-based drink (Doogh) 175
Modeling of combined effects of citral, linalool and β-pinene used against Saccharomyces cerevisiae in citrus-based beverages subjected to a mild heat treatment 171
Fermented Nut-Based Vegan Food: Characterization of a Home made Product and Scale-Up to an Industrial Pilot-Scale Production 169
Modeling of yeast thermal resistance and optimization of the pasteurization treatment applied to soft drinks 169
Physiological response of Saccharomyces cerevisiae to citral combined with thermal treatment 167
Effects of the diameter on physico-chemical, microbiological and volatile profile in dry fermented sausages produced with two different starter cultures 166
Phenotypic diversity of Lactobacillus sakei strains 166
Modelling of Listeria monocytogenes Scott A after a mild heat treatment in the presence of thymol and carvacrol: Effects on culturability and viability 165
Fermented cheese-like vegan product: scale up from a domestic preparation to an industrial production 165
Role of Streptococcus thermophilus PRI60 in histamine accumulation in cheese 161
Matricaria genus as a source of antimicrobial agents: From farm to pharmacy and food applications 161
Metabolism of lactobacillus sakei Chr82 in the presence of different amounts of fermentable sugars 161
Biogenic amines in food: A review of factors affecting their formation 160
Effects of two different sourdoughs on the characteristics of Pandoro, a typical Italian sweet leavened baked good 159
Effects of aw at packaging time and atmosphere composition on aroma profile, biogenic amine content and microbiological features of dry fermented sausages 156
Characterization of Salama da Sugo, a traditional fermented Italian sausage. 154
Combined effects of high pressure homogenization treatment and citral on microbiological quality of apricot juice 154
Physico-chemical and microbiological characterisation of Italian fermented sausages in relation to their size 154
Effects of starter cultures and fermentation climate on the properties of two types of typical Italian dry fermented sausages produced under industrial conditions 151
Effect of wine addition on microbiological characteristics, volatile molecule profiles and biogenic amine contents in fermented sausages 151
Effects of bioprotective cultures on the microbial community during storage of Italian fresh filled pasta 151
Survival of the functional yeast Kluyveromyces marxianus B0399 in fermented milk with added sorbic acid 150
Antibiotic Resistance of Lactobacilli Isolated from Two Italian Hard Cheeses 148
Evolution of microbial community and chemical properties of a sourdough during the production of Colomba, an Italian sweet leavened baked product 148
Insights into the Metabolomic Diversity of Latilactobacillus sakei 148
Effect of Chemico-Physical Parameters on the Histidine Decarboxylase (HdcA) Enzymatic Activity in Streptococcus thermophilus PRI60 147
Does milk treatment before cheesemaking affect microbial and chemical traits of ripened cheese? Grana Trentino as a case study 147
Environmental Factors Affecting Escherichia coli Concentrations in Striped Venus Clam (Chamelea gallina L.) Harvested in the North Adriatic Sea 147
Antioxidant and Antimicrobial Activity of Hydroethanolic Leaf Extracts from Six Mediterranean Olive Cultivars 146
Finite element model of salami ripening process and successive storage in package 145
Growth, biogenic amine production and tyrDC transcription of Enterococcus faecalis in synthetic medium containing defined amino acid concentrations 145
Potential of Natural Antimicrobials for the Production of Minimally Processed Fresh-Cut Apples 144
New insights in thermal resistance of staphylococcal strains belonging to the species Staphylococcus epidermidis, Staphylococcus lugdunensis and Staphylococcus aureus 142
Effects of Starter Cultures and Type of Casings on the Microbial Features and Volatile Profile of Fermented Sausages 141
Microbiological safety and functional properties of a fermented nut-based product 140
Effect of a sublethal high-pressure homogenization treatment on the fatty acid membrane composition of probiotic lactobacilli 139
Effect of a non-lethal High Pressure Homogenization treatment on the in vivo response of probiotic lactobacilli 138
Indagine sul contenuto di ammine biogene nei vini 137
Tyrosine decarboxylase activity of Enterococcus mundtii: new insights into phenotypic and genetic aspects 136
Characterization of Lactic Acid Bacteria Isolated from Spontaneously Fermented Sausages: Bioprotective, Technological and Functional Properties 135
Fattori che influenzano il metabolismo dei microrganismi negli alimenti 135
Nonstarter lactic acid bacteria volatilomes produced using cheese components 135
Characterization of sourdough for the production of Colomba, an italian traditional sweet-leavened baked good 135
Eucalyptus essential oil as a natural food preservative: in vivo and in vitro antiyeast potential 135
Taxonomical Identification and Safety Characterization of Lactobacillaceae from Mediterranean Natural Fermented Sausages 134
A procedure for the sensory evaluation of Salama da sugo, a typical fermented sausage produced in the Emilia Romagna Region, Italy 134
Changes in the microbiota and colour of pork meat batter during refrigerated storage in relation to the application of High Hydrostatic Pressure 133
Safety and technological issues of dry fermented sausages produced without nitrate and nitrite 131
Companilactobacillus alimentarius: An extensive characterization of strains isolated from spontaneous fermented sausages 130
Control of tyramine and histamine accumulation by lactic acid bacteria using bacteriocin forming lactococci 130
Tyrosine decarboxylase activity of enterococci grown in media with different nutritional potential: Tyramine and 2-phenylethylamine accumulation and tyrDC gene expression 130
Quantitative Analysis of Histidine Decarboxylase Gene (hdcA) Transcription and Histamine Production by Streptococcus thermophilus PRI60 under Conditions Relevant to Cheese Making 128
Efficacy of natural antimicrobials to prolong the shelf-life of minimally processed apples packaged in modified atmosphere 127
Identification of a Tyrosine Decarboxylase Gene (tdcA) in Streptococcus thermophilus 1TT45 and Analysis of Its Expression and Tyramine Production in Milk. 127
Application of natural antimicrobial strategies in seafood preservation 127
Improvement of the safety of artisanal Spanish fermented sausages: Spotlight on the role of bacteriocinogenic Lactiplantibacillus paraplantarum against a Companilactobacillus alimentarius histaminogenic strain 124
Technological traits and mitigation activity of autochthonous lactic acid bacteria from mediterranean fermented meat-products 123
Survival, growth, and biogenic amine production of Enterococcus faecium FC12 in response to extracts and essential oils of Rubus fruticosus and Juniperus oxycedrus 123
Combined use of high pressure homogenization and natural antimicrobials to increase apple juice shelf-life and safety 123
Mediterranean Spontaneously Fermented Sausages: Spotlight on Microbiological and Quality Features to Exploit Their Bacterial Biodiversity 123
Effect of sub-lethal high pressure homogenization treatments on the in vitro functional and biological properties of lactic acid bacteria 122
Potential of high pressure homogenisation on probiotic Caciotta cheese quality and functionality 122
Recent developments of lactic acid bacteria and their metabolites on foodborne pathogens and spoilage bacteria: Facts and gaps 118
Impact of Cell-free Supernatant of Lactic Acid Bacteria on Putrescine and Other Polyamine Formation by Foodborne Pathogens in Ornithine Decarboxylase Broth 118
Listeria monocytogenes sensitivity to antimicrobial treatments depends on cell origin 118
Use of two autochthonous bacteriocinogenic strains as starter cultures in the production of salchichónes, a type of Spanish fermented sausages 114
Sustainable sources for antioxidant and antimicrobial compounds used in meat and seafood products 113
Competition between starter cultures and wild microbial population in sausage fermentation: A case study regarding a typical italian salami (ventricina) 113
Companilactobacillus alimentarius isolated from spontaneously fermented sausages: safety and technological features 109
Mediterranean and medicinal plants as source of bioactive essential oils for new natural functional ingredients 109
Technological factors affecting biogenic amine content in foods: A review 108
The impacts of biopreservation with Latilactobacillus sakei cell-free supernatant in combination with plant-based extracts on the quality of modified atmosphere packed sea bass (Dicentrarchus labrax) fillets 107
Effects of Rubus fruticosus and Juniperus oxycedrus derivatives on culturability and viability of Listeria monocytogenes 107
Numerical models of mass transfer during ripening and storage of salami 107
Seasonal Changes in Essential Oil Constituents of Cystoseira compressa: First Report 107
Potential of high pressure homogenization to enhance functional and technological Lactobacillus paracasei properties in cheese product 106
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Modeling with the Logistic Regression of the Growth/No Growth Interface of Saccharomyces cerevisiae in Relation to 2 Antimicrobial Terpenes (Citral and Linalool), pH, and aw 105
Mediterranean Plants and Spices as a Source of Bioactive Essential Oils for Food Applications: Chemical Characterisation and In Vitro Activity 104
Characterization of sourdough for the production of Colomba, an Italian traditional sweet-leavened baked good 104
Variations in the Composition, Antioxidant and Antimicrobial Activities of Cystoseira compressa during Seasonal Growth 104
Mediterranean and medicinal plants as source of bioactive essential oils: effects on the culturability and viability of Listeria monocytogenes 102
Spontaneous fermentation of a cheese-type vegan product: evaluation of the microbial community 102
Improving the Shelf-Life of Fish Burgers Made with a Mix of Sea Bass and Sea Bream Meat by Bioprotective Cultures 101
Yeast microbial ecology, aroma profiles and safety features of wines from biological or biodynamic grapes in relation to starter addition 101
Effect of mild heat treatments on the antimicrobial activity of essential oils of Curcuma longa, Xylopia aethiopica, Zanthoxylum xanthoxyloides and Zanthoxylum leprieurii against Salmonella enteritidis 98
Totale 14.530
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Categoria #
all - tutte 47.148
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 47.148
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021939 0 0 0 0 0 44 33 85 216 70 76 415
2021/20221.900 124 69 94 119 180 114 164 193 88 80 324 351
2022/20232.315 252 354 128 284 164 216 81 145 337 65 173 116
2023/20241.060 32 109 62 81 68 115 124 156 68 107 75 63
2024/20253.300 185 377 217 194 530 228 370 107 134 106 235 617
2025/20263.933 537 921 734 544 813 384 0 0 0 0 0 0
Totale 16.830