CRIS Current Research Information System

TABANELLI, GIULIA
 Distribuzione geografica
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Continente #
AS - Asia 7.347
NA - Nord America 6.607
EU - Europa 4.721
AF - Africa 462
SA - Sud America 390
OC - Oceania 55
Continente sconosciuto - Info sul continente non disponibili 6
Totale 19.588
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Nazione #
US - Stati Uniti d'America 6.484
CN - Cina 2.170
SG - Singapore 2.143
VN - Vietnam 1.375
IT - Italia 1.147
GB - Regno Unito 1.001
DE - Germania 520
SE - Svezia 468
IN - India 383
HK - Hong Kong 364
FR - Francia 314
KR - Corea 311
BR - Brasile 263
RU - Federazione Russa 243
ZA - Sudafrica 172
IE - Irlanda 170
JP - Giappone 123
FI - Finlandia 121
UA - Ucraina 103
NL - Olanda 94
TR - Turchia 80
BG - Bulgaria 77
CI - Costa d'Avorio 77
ES - Italia 71
AT - Austria 70
CA - Canada 68
EE - Estonia 63
AR - Argentina 62
ID - Indonesia 56
CH - Svizzera 54
PH - Filippine 53
BE - Belgio 44
TG - Togo 41
TW - Taiwan 41
EG - Egitto 40
JO - Giordania 40
NZ - Nuova Zelanda 38
MX - Messico 37
NG - Nigeria 34
BD - Bangladesh 31
IQ - Iraq 31
SC - Seychelles 29
PL - Polonia 28
TH - Thailandia 28
MY - Malesia 19
RO - Romania 19
PT - Portogallo 18
PK - Pakistan 17
AU - Australia 16
CZ - Repubblica Ceca 16
EC - Ecuador 16
HR - Croazia 15
IR - Iran 15
GR - Grecia 14
MA - Marocco 14
SK - Slovacchia (Repubblica Slovacca) 14
LT - Lituania 13
SA - Arabia Saudita 13
CL - Cile 12
DZ - Algeria 12
TN - Tunisia 10
PE - Perù 9
CO - Colombia 8
UY - Uruguay 8
AE - Emirati Arabi Uniti 7
DK - Danimarca 7
PY - Paraguay 7
UZ - Uzbekistan 7
A2 - ???statistics.table.value.countryCode.A2??? 6
GH - Ghana 5
JM - Giamaica 5
KH - Cambogia 5
LB - Libano 5
RW - Ruanda 5
AZ - Azerbaigian 4
DO - Repubblica Dominicana 4
ET - Etiopia 4
KE - Kenya 4
KZ - Kazakistan 4
OM - Oman 4
SN - Senegal 4
UG - Uganda 4
CR - Costa Rica 3
IL - Israele 3
MD - Moldavia 3
NO - Norvegia 3
VE - Venezuela 3
BO - Bolivia 2
BY - Bielorussia 2
HU - Ungheria 2
LA - Repubblica Popolare Democratica del Laos 2
LK - Sri Lanka 2
LU - Lussemburgo 2
LY - Libia 2
MN - Mongolia 2
RS - Serbia 2
SD - Sudan 2
SI - Slovenia 2
TJ - Tagikistan 2
ZM - Zambia 2
Totale 19.572
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Città #
Singapore 1.525
Southend 835
Ashburn 689
Chandler 586
Hefei 540
Fairfield 509
San Jose 379
Hong Kong 344
Santa Clara 331
Hanoi 285
Ho Chi Minh City 278
Wilmington 276
Houston 258
Woodbridge 258
Seattle 239
Bologna 238
Seoul 228
Ann Arbor 207
Princeton 203
Cambridge 182
Beijing 179
Dublin 161
Boardman 146
Dong Ket 146
Council Bluffs 121
Dallas 118
Lauterbourg 116
Los Angeles 111
Tokyo 102
Nanjing 101
Hyderabad 95
Johannesburg 78
Westminster 78
Abidjan 77
Padova 76
Cesena 75
New York 75
Milan 74
Helsinki 70
Sofia 64
Jinan 57
Munich 57
Redmond 56
Buffalo 54
Vienna 53
Berlin 50
Guangzhou 50
Bengaluru 49
Turin 49
Frankfurt am Main 47
Shanghai 47
Shenyang 46
Bern 45
Saint Petersburg 45
Haiphong 44
Jacksonville 44
Redondo Beach 44
Lomé 41
Amman 40
Forlì 40
Brussels 39
San Diego 39
Dearborn 37
Da Nang 36
Medford 35
Changsha 33
Nanchang 32
Orem 32
Auckland 31
Lappeenranta 31
Rome 31
Amsterdam 30
Jakarta 30
Madrid 29
Modena 29
São Paulo 29
The Dalles 29
Hebei 28
Wuhan 28
Nuremberg 25
Mülheim 24
Phoenix 24
Tianjin 24
Paris 23
Chicago 22
Falls Church 22
Hangzhou 22
Cairo 21
Abeokuta 20
London 20
Pune 20
Shenzhen 20
Taipei 20
Jiaxing 19
Norwalk 19
Redwood City 19
Turku 18
Yubileyny 18
Zhengzhou 18
Can Tho 17
Totale 12.454
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Nome #
Impact of Lactic Acid Bacteria Fermentation on Phenolic Compounds and Antioxidant Activity of Avocado Leaf Extracts 394
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 282
Characterisation of yeast microbiota, chemical and sensory properties of organic and biodynamic Sangiovese red wines 249
Biogenic Amine Production by Lactic Acid Bacteria: A Review 246
Bacterial community of industrial raw sausage packaged in modified atmosphere throughout the shelf life 237
Effect of Fermentation with Different Lactic Acid Bacteria Starter Cultures on Biogenic Amine Content and Ripening Patterns in Dry Fermented Sausages 235
Use of indigenous lactic acid bacteria for industrial fermented sausage production: microbiological, chemico-physical and sensory features and biogenic amine content 233
Biogenic amine content and aromatic profile of Salama da sugo, a typical cooked fermented sausage produced in Emilia Romagna Region (Italy) 231
Effects of sub-lethal high-pressure homogenization treatment on the outermost cellular structures and the volatile-molecule profiles of two strains of probiotic lactobacilli 228
Pedodiversity and Organic Matter Dynamics in the North Apennines (Italy): Relationships among Soil Types, Biodiversity, and Ecological Functionality 224
The capability of tyramine production and correlation between phenotypic and genetic characteristics of Enterococcus faecium and Enterococcus faecalis strains 221
Lactic acid bacteria and natural antimicrobials to improve the safety and shelf-life of minimally processed sliced apples and lamb's lettuce 205
Fermented Nut-Based Vegan Food: Characterization of a Home made Product and Scale-Up to an Industrial Pilot-Scale Production 202
Phenotypic diversity of Lactobacillus sakei strains 202
Modeling of yeast thermal resistance and optimization of the pasteurization treatment applied to soft drinks 198
Effects of the diameter on physico-chemical, microbiological and volatile profile in dry fermented sausages produced with two different starter cultures 197
Modeling of combined effects of citral, linalool and β-pinene used against Saccharomyces cerevisiae in citrus-based beverages subjected to a mild heat treatment 196
Heat-Assisted Pulsed Electric Field Treatment for the Inactivation of Saccharomyces cerevisiae: Effects of the Presence of Citral 196
Modelling of Listeria monocytogenes Scott A after a mild heat treatment in the presence of thymol and carvacrol: Effects on culturability and viability 195
Role of Streptococcus thermophilus PRI60 in histamine accumulation in cheese 194
Antibacterial activity of some Lamiaceae species against Staphylococcus aureus in yoghurt-based drink (Doogh) 193
Physiological response of Saccharomyces cerevisiae to citral combined with thermal treatment 191
Physico-chemical and microbiological characterisation of Italian fermented sausages in relation to their size 184
Biogenic amines in food: A review of factors affecting their formation 184
Characterization of Salama da Sugo, a traditional fermented Italian sausage. 182
Effects of aw at packaging time and atmosphere composition on aroma profile, biogenic amine content and microbiological features of dry fermented sausages 182
Combined effects of high pressure homogenization treatment and citral on microbiological quality of apricot juice 181
Matricaria genus as a source of antimicrobial agents: From farm to pharmacy and food applications 179
Effects of starter cultures and fermentation climate on the properties of two types of typical Italian dry fermented sausages produced under industrial conditions 177
Microbiological safety and functional properties of a fermented nut-based product 176
Effects of two different sourdoughs on the characteristics of Pandoro, a typical Italian sweet leavened baked good 176
Environmental Factors Affecting Escherichia coli Concentrations in Striped Venus Clam (Chamelea gallina L.) Harvested in the North Adriatic Sea 176
Fermented cheese-like vegan product: scale up from a domestic preparation to an industrial production 176
Survival of the functional yeast Kluyveromyces marxianus B0399 in fermented milk with added sorbic acid 175
Metabolism of lactobacillus sakei Chr82 in the presence of different amounts of fermentable sugars 175
Effect of wine addition on microbiological characteristics, volatile molecule profiles and biogenic amine contents in fermented sausages 174
Antibiotic Resistance of Lactobacilli Isolated from Two Italian Hard Cheeses 173
Does milk treatment before cheesemaking affect microbial and chemical traits of ripened cheese? Grana Trentino as a case study 172
Finite element model of salami ripening process and successive storage in package 172
Insights into the Metabolomic Diversity of Latilactobacillus sakei 172
Antioxidant and Antimicrobial Activity of Hydroethanolic Leaf Extracts from Six Mediterranean Olive Cultivars 171
Tyrosine decarboxylase activity of Enterococcus mundtii: new insights into phenotypic and genetic aspects 170
Changes in the microbiota and colour of pork meat batter during refrigerated storage in relation to the application of High Hydrostatic Pressure 169
Potential of Natural Antimicrobials for the Production of Minimally Processed Fresh-Cut Apples 169
Eucalyptus essential oil as a natural food preservative: in vivo and in vitro antiyeast potential 169
Companilactobacillus alimentarius: An extensive characterization of strains isolated from spontaneous fermented sausages 167
Combined effects of high pressure homogenization treatment and citral on microbiological quality of apricot juice 167
Growth, biogenic amine production and tyrDC transcription of Enterococcus faecalis in synthetic medium containing defined amino acid concentrations 167
Effect of a sublethal high-pressure homogenization treatment on the fatty acid membrane composition of probiotic lactobacilli 165
Evolution of microbial community and chemical properties of a sourdough during the production of Colomba, an Italian sweet leavened baked product 165
Effects of bioprotective cultures on the microbial community during storage of Italian fresh filled pasta 165
Nonstarter lactic acid bacteria volatilomes produced using cheese components 163
Effect of Chemico-Physical Parameters on the Histidine Decarboxylase (HdcA) Enzymatic Activity in Streptococcus thermophilus PRI60 162
New insights in thermal resistance of staphylococcal strains belonging to the species Staphylococcus epidermidis, Staphylococcus lugdunensis and Staphylococcus aureus 162
Improvement of the safety of artisanal Spanish fermented sausages: Spotlight on the role of bacteriocinogenic Lactiplantibacillus paraplantarum against a Companilactobacillus alimentarius histaminogenic strain 160
Effects of Starter Cultures and Type of Casings on the Microbial Features and Volatile Profile of Fermented Sausages 159
Characterization of Lactic Acid Bacteria Isolated from Spontaneously Fermented Sausages: Bioprotective, Technological and Functional Properties 156
Characterization of sourdough for the production of Colomba, an italian traditional sweet-leavened baked good 156
Taxonomical Identification and Safety Characterization of Lactobacillaceae from Mediterranean Natural Fermented Sausages 153
Tyrosine decarboxylase activity of enterococci grown in media with different nutritional potential: Tyramine and 2-phenylethylamine accumulation and tyrDC gene expression 153
A procedure for the sensory evaluation of Salama da sugo, a typical fermented sausage produced in the Emilia Romagna Region, Italy 152
Safety and technological issues of dry fermented sausages produced without nitrate and nitrite 149
Effect of a non-lethal High Pressure Homogenization treatment on the in vivo response of probiotic lactobacilli 148
Control of tyramine and histamine accumulation by lactic acid bacteria using bacteriocin forming lactococci 148
Identification of a Tyrosine Decarboxylase Gene (tdcA) in Streptococcus thermophilus 1TT45 and Analysis of Its Expression and Tyramine Production in Milk. 148
Indagine sul contenuto di ammine biogene nei vini 145
Technological traits and mitigation activity of autochthonous lactic acid bacteria from mediterranean fermented meat-products 143
Fattori che influenzano il metabolismo dei microrganismi negli alimenti 142
Quantitative Analysis of Histidine Decarboxylase Gene (hdcA) Transcription and Histamine Production by Streptococcus thermophilus PRI60 under Conditions Relevant to Cheese Making 142
Application of natural antimicrobial strategies in seafood preservation 142
Survival, growth, and biogenic amine production of Enterococcus faecium FC12 in response to extracts and essential oils of Rubus fruticosus and Juniperus oxycedrus 141
Efficacy of natural antimicrobials to prolong the shelf-life of minimally processed apples packaged in modified atmosphere 140
Recent developments of lactic acid bacteria and their metabolites on foodborne pathogens and spoilage bacteria: Facts and gaps 138
Mediterranean Spontaneously Fermented Sausages: Spotlight on Microbiological and Quality Features to Exploit Their Bacterial Biodiversity 138
Mediterranean Plants and Spices as a Source of Bioactive Essential Oils for Food Applications: Chemical Characterisation and In Vitro Activity 137
Mediterranean and medicinal plants as source of bioactive essential oils for new natural functional ingredients 136
Combined use of high pressure homogenization and natural antimicrobials to increase apple juice shelf-life and safety 135
Effect of sub-lethal high pressure homogenization treatments on the in vitro functional and biological properties of lactic acid bacteria 135
Sustainable sources for antioxidant and antimicrobial compounds used in meat and seafood products 134
Use of two autochthonous bacteriocinogenic strains as starter cultures in the production of salchichónes, a type of Spanish fermented sausages 133
Numerical models of mass transfer during ripening and storage of salami 132
Listeria monocytogenes sensitivity to antimicrobial treatments depends on cell origin 132
Impact of Cell-free Supernatant of Lactic Acid Bacteria on Putrescine and Other Polyamine Formation by Foodborne Pathogens in Ornithine Decarboxylase Broth 131
Potential of high pressure homogenisation on probiotic Caciotta cheese quality and functionality 131
Competition between starter cultures and wild microbial population in sausage fermentation: A case study regarding a typical italian salami (ventricina) 131
Seasonal Changes in Essential Oil Constituents of Cystoseira compressa: First Report 129
Mediterranean and medicinal plants as source of bioactive essential oils: effects on the culturability and viability of Listeria monocytogenes 128
Technological factors affecting biogenic amine content in foods: A review 126
Spontaneous fermentation of a cheese-type vegan product: evaluation of the microbial community 125
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 124
Variations in the Composition, Antioxidant and Antimicrobial Activities of Cystoseira compressa during Seasonal Growth 122
Improving the Shelf-Life of Fish Burgers Made with a Mix of Sea Bass and Sea Bream Meat by Bioprotective Cultures 121
Companilactobacillus alimentarius isolated from spontaneously fermented sausages: safety and technological features 119
Effects of Rubus fruticosus and Juniperus oxycedrus derivatives on culturability and viability of Listeria monocytogenes 119
Potential of high pressure homogenization to enhance functional and technological Lactobacillus paracasei properties in cheese product 118
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 118
Antioxidant and antimicrobial activity of extracts from selected Mediterranean agro-food by-products, their mutual interaction and interaction with phenolic compounds 116
Characterization of sourdough for the production of Colomba, an Italian traditional sweet-leavened baked good 116
Use of High-Pressure Homogenization for Improving the Quality and Functionality of Probiotics 116
Yeast microbial ecology, aroma profiles and safety features of wines from biological or biodynamic grapes in relation to starter addition 113
Totale 16.696
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Categoria #
all - tutte 52.318
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 52.318
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021561 0 0 0 0 0 0 0 0 0 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
2025/20267.188 537 921 734 544 813 447 753 468 1.447 524 0 0
Totale 20.085