CRIS Current Research Information System

TABANELLI, GIULIA
 Distribuzione geografica
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Continente #
NA - Nord America 7.838
AS - Asia 7.578
EU - Europa 4.975
AF - Africa 500
Continente sconosciuto - Info sul continente non disponibili 494
SA - Sud America 418
OC - Oceania 56
Totale 21.859
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Nazione #
US - Stati Uniti d'America 7.634
CN - Cina 2.173
SG - Singapore 2.156
IT - Italia 1.372
VN - Vietnam 1.344
GB - Regno Unito 1.011
DE - Germania 520
SE - Svezia 469
IN - India 386
HK - Hong Kong 374
FR - Francia 314
KR - Corea 311
BR - Brasile 283
BD - Bangladesh 245
RU - Federazione Russa 243
IE - Irlanda 172
ZA - Sudafrica 170
JP - Giappone 128
CA - Canada 115
FI - Finlandia 112
UA - Ucraina 103
NL - Olanda 101
TR - Turchia 90
BG - Bulgaria 77
CI - Costa d'Avorio 77
ES - Italia 73
AT - Austria 69
SC - Seychelles 68
EE - Estonia 63
AR - Argentina 62
ID - Indonesia 60
CH - Svizzera 55
PH - Filippine 53
BE - Belgio 44
MX - Messico 44
TG - Togo 41
TW - Taiwan 41
EG - Egitto 40
JO - Giordania 40
NZ - Nuova Zelanda 38
NG - Nigeria 34
PL - Polonia 32
IQ - Iraq 30
TH - Thailandia 27
MY - Malesia 22
PT - Portogallo 20
HR - Croazia 19
RO - Romania 19
PK - Pakistan 18
AU - Australia 17
CZ - Repubblica Ceca 17
EC - Ecuador 17
IR - Iran 16
CL - Cile 15
GR - Grecia 15
JM - Giamaica 15
MA - Marocco 14
SK - Slovacchia (Repubblica Slovacca) 14
DZ - Algeria 13
SA - Arabia Saudita 13
LT - Lituania 12
CO - Colombia 11
TN - Tunisia 11
DK - Danimarca 9
PE - Perù 9
UY - Uruguay 9
AE - Emirati Arabi Uniti 7
CR - Costa Rica 7
PY - Paraguay 7
UZ - Uzbekistan 7
A2 - ???statistics.table.value.countryCode.A2??? 6
MD - Moldavia 6
GH - Ghana 5
KH - Cambogia 5
LB - Libano 5
RW - Ruanda 5
DO - Repubblica Dominicana 4
ET - Etiopia 4
KE - Kenya 4
OM - Oman 4
SN - Senegal 4
UG - Uganda 4
AZ - Azerbaigian 3
BB - Barbados 3
HN - Honduras 3
KZ - Kazakistan 3
NO - Norvegia 3
VE - Venezuela 3
BO - Bolivia 2
BY - Bielorussia 2
HU - Ungheria 2
IL - Israele 2
LA - Repubblica Popolare Democratica del Laos 2
LK - Sri Lanka 2
LU - Lussemburgo 2
LY - Libia 2
MN - Mongolia 2
PA - Panama 2
RS - Serbia 2
SD - Sudan 2
Totale 21.345
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Città #
Singapore 1.539
Southend 835
Ashburn 772
Chandler 586
Hefei 540
Fairfield 509
San Jose 482
Santa Clara 359
Hong Kong 354
Hanoi 280
Wilmington 276
Houston 269
Ho Chi Minh City 266
Woodbridge 260
Bologna 246
Seattle 242
Council Bluffs 241
Seoul 228
Ann Arbor 207
Princeton 203
Beijing 190
Cambridge 183
Dublin 161
Los Angeles 158
Boardman 150
Dallas 147
Dong Ket 146
New York 129
Lauterbourg 116
Milan 101
Nanjing 101
Tokyo 97
Hyderabad 95
Westminster 78
Abidjan 77
Padova 76
Cesena 75
Johannesburg 75
Buffalo 65
Sofia 64
Helsinki 60
Munich 57
Jinan 56
Redmond 56
Rome 55
Turin 54
Vienna 52
Berlin 50
Guangzhou 50
Shanghai 50
Bengaluru 49
Jacksonville 49
Frankfurt am Main 46
Shenyang 46
Bern 45
Forlì 45
Saint Petersburg 45
Redondo Beach 44
Lomé 41
Amman 40
Haiphong 40
São Paulo 40
Brussels 39
San Diego 39
Phoenix 38
Dearborn 37
Orem 36
Da Nang 35
Medford 35
Changsha 33
Nanchang 32
Auckland 31
Lappeenranta 31
Amsterdam 30
Chicago 30
Jakarta 30
Madrid 30
Modena 30
The Dalles 30
Hebei 28
Wuhan 28
Nuremberg 25
San Francisco 25
Mülheim 24
Tianjin 24
London 23
Rimini 23
Falls Church 22
Hangzhou 22
Paris 22
Toronto 22
Ankara 21
Atlanta 21
Cairo 21
Abeokuta 20
Pune 20
Shenzhen 20
Florence 19
Jiaxing 19
Norwalk 19
Totale 13.082
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Nome #
Impact of Lactic Acid Bacteria Fermentation on Phenolic Compounds and Antioxidant Activity of Avocado Leaf Extracts 406
Biogenic Amine Production by Lactic Acid Bacteria: A Review 315
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 288
Use of indigenous lactic acid bacteria for industrial fermented sausage production: microbiological, chemico-physical and sensory features and biogenic amine content 267
Characterisation of yeast microbiota, chemical and sensory properties of organic and biodynamic Sangiovese red wines 265
The capability of tyramine production and correlation between phenotypic and genetic characteristics of Enterococcus faecium and Enterococcus faecalis strains 251
Bacterial community of industrial raw sausage packaged in modified atmosphere throughout the shelf life 249
Effect of Fermentation with Different Lactic Acid Bacteria Starter Cultures on Biogenic Amine Content and Ripening Patterns in Dry Fermented Sausages 249
Effect of wine addition on microbiological characteristics, volatile molecule profiles and biogenic amine contents in fermented sausages 246
Pedodiversity and Organic Matter Dynamics in the North Apennines (Italy): Relationships among Soil Types, Biodiversity, and Ecological Functionality 240
Effects of sub-lethal high-pressure homogenization treatment on the outermost cellular structures and the volatile-molecule profiles of two strains of probiotic lactobacilli 238
Biogenic amine content and aromatic profile of Salama da sugo, a typical cooked fermented sausage produced in Emilia Romagna Region (Italy) 237
Modeling of yeast thermal resistance and optimization of the pasteurization treatment applied to soft drinks 223
Microbiological safety and functional properties of a fermented nut-based product 218
Fermented Nut-Based Vegan Food: Characterization of a Home made Product and Scale-Up to an Industrial Pilot-Scale Production 216
Changes in the microbiota and colour of pork meat batter during refrigerated storage in relation to the application of High Hydrostatic Pressure 215
Phenotypic diversity of Lactobacillus sakei strains 214
Lactic acid bacteria and natural antimicrobials to improve the safety and shelf-life of minimally processed sliced apples and lamb's lettuce 213
Effects of the diameter on physico-chemical, microbiological and volatile profile in dry fermented sausages produced with two different starter cultures 212
Heat-Assisted Pulsed Electric Field Treatment for the Inactivation of Saccharomyces cerevisiae: Effects of the Presence of Citral 211
Modeling of combined effects of citral, linalool and β-pinene used against Saccharomyces cerevisiae in citrus-based beverages subjected to a mild heat treatment 207
Antibacterial activity of some Lamiaceae species against Staphylococcus aureus in yoghurt-based drink (Doogh) 207
Biogenic amines in food: A review of factors affecting their formation 204
Modelling of Listeria monocytogenes Scott A after a mild heat treatment in the presence of thymol and carvacrol: Effects on culturability and viability 199
Role of Streptococcus thermophilus PRI60 in histamine accumulation in cheese 198
Onion extract rich in organosulfur compounds as a clean-label preservative for ready-to-eat hummus 195
Physiological response of Saccharomyces cerevisiae to citral combined with thermal treatment 192
Listeria monocytogenes sensitivity to antimicrobial treatments depends on cell origin 192
Matricaria genus as a source of antimicrobial agents: From farm to pharmacy and food applications 191
Physico-chemical and microbiological characterisation of Italian fermented sausages in relation to their size 190
Improvement of the safety of artisanal Spanish fermented sausages: Spotlight on the role of bacteriocinogenic Lactiplantibacillus paraplantarum against a Companilactobacillus alimentarius histaminogenic strain 189
Characterization of Salama da Sugo, a traditional fermented Italian sausage. 188
Effects of two different sourdoughs on the characteristics of Pandoro, a typical Italian sweet leavened baked good 187
Mediterranean Plants and Spices as a Source of Bioactive Essential Oils for Food Applications: Chemical Characterisation and In Vitro Activity 186
Combined effects of high pressure homogenization treatment and citral on microbiological quality of apricot juice 185
Survival of the functional yeast Kluyveromyces marxianus B0399 in fermented milk with added sorbic acid 184
Environmental Factors Affecting Escherichia coli Concentrations in Striped Venus Clam (Chamelea gallina L.) Harvested in the North Adriatic Sea 184
Companilactobacillus alimentarius: An extensive characterization of strains isolated from spontaneous fermented sausages 183
Antibiotic Resistance of Lactobacilli Isolated from Two Italian Hard Cheeses 183
Effects of aw at packaging time and atmosphere composition on aroma profile, biogenic amine content and microbiological features of dry fermented sausages 183
Metabolism of lactobacillus sakei Chr82 in the presence of different amounts of fermentable sugars 181
Fermented cheese-like vegan product: scale up from a domestic preparation to an industrial production 180
Growth, biogenic amine production and tyrDC transcription of Enterococcus faecalis in synthetic medium containing defined amino acid concentrations 179
Eucalyptus essential oil as a natural food preservative: in vivo and in vitro antiyeast potential 179
Antioxidant and Antimicrobial Activity of Hydroethanolic Leaf Extracts from Six Mediterranean Olive Cultivars 178
Effects of starter cultures and fermentation climate on the properties of two types of typical Italian dry fermented sausages produced under industrial conditions 178
Finite element model of salami ripening process and successive storage in package 178
Insights into the Metabolomic Diversity of Latilactobacillus sakei 178
Potential of Natural Antimicrobials for the Production of Minimally Processed Fresh-Cut Apples 175
Evolution of microbial community and chemical properties of a sourdough during the production of Colomba, an Italian sweet leavened baked product 175
Does milk treatment before cheesemaking affect microbial and chemical traits of ripened cheese? Grana Trentino as a case study 174
Tyrosine decarboxylase activity of Enterococcus mundtii: new insights into phenotypic and genetic aspects 174
New insights in thermal resistance of staphylococcal strains belonging to the species Staphylococcus epidermidis, Staphylococcus lugdunensis and Staphylococcus aureus 171
Effects of bioprotective cultures on the microbial community during storage of Italian fresh filled pasta 171
Combined effects of high pressure homogenization treatment and citral on microbiological quality of apricot juice 169
Effect of a sublethal high-pressure homogenization treatment on the fatty acid membrane composition of probiotic lactobacilli 169
Indagine sul contenuto di ammine biogene nei vini 168
Effect of Chemico-Physical Parameters on the Histidine Decarboxylase (HdcA) Enzymatic Activity in Streptococcus thermophilus PRI60 168
Effects of Starter Cultures and Type of Casings on the Microbial Features and Volatile Profile of Fermented Sausages 166
Lactobacillus helveticus: a 50-year evolutionary journey in the natural whey starters of Parmigiano Reggiano 166
Nonstarter lactic acid bacteria volatilomes produced using cheese components 164
Characterization of sourdough for the production of Colomba, an italian traditional sweet-leavened baked good 161
Tyrosine decarboxylase activity of enterococci grown in media with different nutritional potential: Tyramine and 2-phenylethylamine accumulation and tyrDC gene expression 161
Recent developments of lactic acid bacteria and their metabolites on foodborne pathogens and spoilage bacteria: Facts and gaps 159
Safety and technological issues of dry fermented sausages produced without nitrate and nitrite 159
Identification of a Tyrosine Decarboxylase Gene (tdcA) in Streptococcus thermophilus 1TT45 and Analysis of Its Expression and Tyramine Production in Milk. 159
Characterization of Lactic Acid Bacteria Isolated from Spontaneously Fermented Sausages: Bioprotective, Technological and Functional Properties 157
Taxonomical Identification and Safety Characterization of Lactobacillaceae from Mediterranean Natural Fermented Sausages 156
A procedure for the sensory evaluation of Salama da sugo, a typical fermented sausage produced in the Emilia Romagna Region, Italy 156
Control of tyramine and histamine accumulation by lactic acid bacteria using bacteriocin forming lactococci 155
Effect of a non-lethal High Pressure Homogenization treatment on the in vivo response of probiotic lactobacilli 154
Quantitative Analysis of Histidine Decarboxylase Gene (hdcA) Transcription and Histamine Production by Streptococcus thermophilus PRI60 under Conditions Relevant to Cheese Making 152
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 150
Mediterranean Spontaneously Fermented Sausages: Spotlight on Microbiological and Quality Features to Exploit Their Bacterial Biodiversity 150
Technological traits and mitigation activity of autochthonous lactic acid bacteria from mediterranean fermented meat-products 149
Application of natural antimicrobial strategies in seafood preservation 147
Fattori che influenzano il metabolismo dei microrganismi negli alimenti 146
Survival, growth, and biogenic amine production of Enterococcus faecium FC12 in response to extracts and essential oils of Rubus fruticosus and Juniperus oxycedrus 145
Efficacy of natural antimicrobials to prolong the shelf-life of minimally processed apples packaged in modified atmosphere 144
Use of two autochthonous bacteriocinogenic strains as starter cultures in the production of salchichónes, a type of Spanish fermented sausages 143
Mediterranean and medicinal plants as source of bioactive essential oils for new natural functional ingredients 142
Effect of sub-lethal high pressure homogenization treatments on the in vitro functional and biological properties of lactic acid bacteria 141
Combined use of high pressure homogenization and natural antimicrobials to increase apple juice shelf-life and safety 139
Antioxidant and antimicrobial activity of extracts from selected Mediterranean agro-food by-products, their mutual interaction and interaction with phenolic compounds 138
Numerical models of mass transfer during ripening and storage of salami 137
Potential of high pressure homogenisation on probiotic Caciotta cheese quality and functionality 136
Spontaneous fermentation of a cheese-type vegan product: evaluation of the microbial community 136
Sustainable sources for antioxidant and antimicrobial compounds used in meat and seafood products 135
Seasonal Changes in Essential Oil Constituents of Cystoseira compressa: First Report 135
Impact of Cell-free Supernatant of Lactic Acid Bacteria on Putrescine and Other Polyamine Formation by Foodborne Pathogens in Ornithine Decarboxylase Broth 134
Mediterranean and medicinal plants as source of bioactive essential oils: effects on the culturability and viability of Listeria monocytogenes 133
Competition between starter cultures and wild microbial population in sausage fermentation: A case study regarding a typical italian salami (ventricina) 133
Harnessing biodiversity in dairy cultures: fifty years of Lactobacillus helveticus evolution 130
Technological factors affecting biogenic amine content in foods: A review 130
Harnessing the potential of natural antimicrobials: oregano and cinnamon essential oils vs. Listeria monocytogenes 127
Variations in the Composition, Antioxidant and Antimicrobial Activities of Cystoseira compressa during Seasonal Growth 127
Companilactobacillus alimentarius isolated from spontaneously fermented sausages: safety and technological features 125
Effect of temperature on histamine production by Streptococcus thermophilus PRI60 and on the histidine decarboxylase (HdcA) enzymatic activity 125
Use of High-Pressure Homogenization for Improving the Quality and Functionality of Probiotics 125
Improving the Shelf-Life of Fish Burgers Made with a Mix of Sea Bass and Sea Bream Meat by Bioprotective Cultures 124
Totale 17.996
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Categoria #
all - tutte 59.560
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 59.560
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.776 0 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
2025/20268.140 537 921 734 544 813 447 746 414 1.336 596 453 599
2026/2027822 460 362 0 0 0 0 0 0 0 0 0 0
Totale 21.859