CRIS Current Research Information System

TABANELLI, GIULIA
 Distribuzione geografica
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Continente #
NA - Nord America 4.357
EU - Europa 3.395
AS - Asia 1.237
AF - Africa 214
OC - Oceania 45
SA - Sud America 40
Continente sconosciuto - Info sul continente non disponibili 6
Totale 9.294
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Nazione #
US - Stati Uniti d'America 4.315
GB - Regno Unito 940
IT - Italia 719
CN - Cina 467
SE - Svezia 456
DE - Germania 377
VN - Vietnam 298
IN - India 207
IE - Irlanda 161
FR - Francia 139
RU - Federazione Russa 122
UA - Ucraina 95
ZA - Sudafrica 79
BG - Bulgaria 65
EE - Estonia 63
CH - Svizzera 51
KR - Corea 50
SG - Singapore 44
AT - Austria 42
TG - Togo 41
ES - Italia 38
JO - Giordania 37
NZ - Nuova Zelanda 37
NG - Nigeria 34
TR - Turchia 34
BE - Belgio 33
CA - Canada 24
CI - Costa d'Avorio 22
EG - Egitto 22
PH - Filippine 19
BR - Brasile 18
FI - Finlandia 17
RO - Romania 17
MX - Messico 16
NL - Olanda 15
TW - Taiwan 14
MY - Malesia 10
HK - Hong Kong 9
AU - Australia 8
CL - Cile 8
CZ - Repubblica Ceca 8
GR - Grecia 8
IR - Iran 7
JP - Giappone 7
A2 - ???statistics.table.value.countryCode.A2??? 6
TH - Thailandia 6
UY - Uruguay 6
AE - Emirati Arabi Uniti 5
ID - Indonesia 5
PL - Polonia 5
PT - Portogallo 5
SK - Slovacchia (Repubblica Slovacca) 5
DK - Danimarca 4
EC - Ecuador 4
PK - Pakistan 4
SC - Seychelles 4
AR - Argentina 3
LB - Libano 3
MA - Marocco 3
NO - Norvegia 3
TN - Tunisia 3
UG - Uganda 3
BD - Bangladesh 2
CR - Costa Rica 2
HR - Croazia 2
IL - Israele 2
KE - Kenya 2
KH - Cambogia 2
LK - Sri Lanka 2
HU - Ungheria 1
LT - Lituania 1
LU - Lussemburgo 1
MD - Moldavia 1
MN - Mongolia 1
PE - Perù 1
SA - Arabia Saudita 1
SD - Sudan 1
SI - Slovenia 1
UZ - Uzbekistan 1
Totale 9.294
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Città #
Southend 835
Chandler 586
Fairfield 509
Ashburn 373
Wilmington 276
Woodbridge 258
Houston 256
Seattle 227
Ann Arbor 206
Princeton 203
Cambridge 182
Dublin 154
Dong Ket 146
Bologna 139
Nanjing 92
Westminster 78
Padova 69
Cesena 65
Sofia 63
Redmond 56
Berlin 48
Jinan 46
Saint Petersburg 45
Shenyang 45
Bern 43
Lomé 41
Turin 40
Vienna 40
Jacksonville 39
San Diego 39
Amman 37
Dearborn 37
Medford 35
Brussels 33
New York 32
Auckland 30
Nanchang 30
Forlì 29
Hebei 28
Singapore 26
Madrid 24
Milan 24
Mülheim 24
Abidjan 22
Falls Church 22
Beijing 21
Changsha 21
Abeokuta 20
Hyderabad 20
Jiaxing 19
Norwalk 19
Redwood City 19
Wuhan 19
Cairo 17
Boardman 16
Pune 16
Modena 15
Florence 14
Los Angeles 14
Rome 14
Tianjin 14
Guangzhou 13
Helsinki 13
Bühl 12
Olalla 12
Paris 12
Chicago 11
Kuban 11
Hangzhou 10
Phoenix 10
Port Harcourt 10
Taipei 10
Taiyuan 10
Edmonton 9
Lanzhou 9
Haikou 8
Rimini 8
Taizhou 8
Villiers-sur-marne 8
Changwon 7
Frankfurt Am Main 7
London 7
Mersin 7
Montelupone 7
Ravenna 7
Washington 7
Zhengzhou 7
Castel Maggiore 6
Christchurch 6
Des Moines 6
Garden City 6
Hong Kong 6
Istanbul 6
Montevideo 6
Parma 6
Shanghai 6
Stuttgart 6
Toronto 6
Zapopan 6
Amsterdam 5
Totale 6.227
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Nome #
Impact of Lactic Acid Bacteria Fermentation on Phenolic Compounds and Antioxidant Activity of Avocado Leaf Extracts 283
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 191
Characterisation of yeast microbiota, chemical and sensory properties of organic and biodynamic Sangiovese red wines 172
Biogenic Amine Production by Lactic Acid Bacteria: A Review 166
Bacterial community of industrial raw sausage packaged in modified atmosphere throughout the shelf life 161
Biogenic amine content and aromatic profile of Salama da sugo, a typical cooked fermented sausage produced in Emilia Romagna Region (Italy) 158
Lactic acid bacteria and natural antimicrobials to improve the safety and shelf-life of minimally processed sliced apples and lamb's lettuce 156
Combined effects of high pressure homogenization treatment and citral on microbiological quality of apricot juice 151
Antibacterial activity of some Lamiaceae species against Staphylococcus aureus in yoghurt-based drink (Doogh) 142
Heat-Assisted Pulsed Electric Field Treatment for the Inactivation of Saccharomyces cerevisiae: Effects of the Presence of Citral 135
Effect of Fermentation with Different Lactic Acid Bacteria Starter Cultures on Biogenic Amine Content and Ripening Patterns in Dry Fermented Sausages 134
The capability of tyramine production and correlation between phenotypic and genetic characteristics of Enterococcus faecium and Enterococcus faecalis strains 131
Combined effects of high pressure homogenization treatment and citral on microbiological quality of apricot juice 128
Fermented Nut-Based Vegan Food: Characterization of a Home made Product and Scale-Up to an Industrial Pilot-Scale Production 128
Fermented cheese-like vegan product: scale up from a domestic preparation to an industrial production 128
Physiological response of Saccharomyces cerevisiae to citral combined with thermal treatment 125
Matricaria genus as a source of antimicrobial agents: From farm to pharmacy and food applications 124
Modelling of Listeria monocytogenes Scott A after a mild heat treatment in the presence of thymol and carvacrol: Effects on culturability and viability 124
Metabolism of lactobacillus sakei Chr82 in the presence of different amounts of fermentable sugars 123
Effect of Chemico-Physical Parameters on the Histidine Decarboxylase (HdcA) Enzymatic Activity in Streptococcus thermophilus PRI60 121
Effects of the diameter on physico-chemical, microbiological and volatile profile in dry fermented sausages produced with two different starter cultures 121
Modeling of combined effects of citral, linalool and β-pinene used against Saccharomyces cerevisiae in citrus-based beverages subjected to a mild heat treatment 120
Phenotypic diversity of Lactobacillus sakei strains 120
Effects of aw at packaging time and atmosphere composition on aroma profile, biogenic amine content and microbiological features of dry fermented sausages 115
Potential of Natural Antimicrobials for the Production of Minimally Processed Fresh-Cut Apples 114
Survival of the functional yeast Kluyveromyces marxianus B0399 in fermented milk with added sorbic acid 114
Role of Streptococcus thermophilus PRI60 in histamine accumulation in cheese 113
Evolution of microbial community and chemical properties of a sourdough during the production of Colomba, an Italian sweet leavened baked product 113
Modeling of yeast thermal resistance and optimization of the pasteurization treatment applied to soft drinks 111
Effect of a non-lethal High Pressure Homogenization treatment on the in vivo response of probiotic lactobacilli 110
Does milk treatment before cheesemaking affect microbial and chemical traits of ripened cheese? Grana Trentino as a case study 110
Antibiotic Resistance of Lactobacilli Isolated from Two Italian Hard Cheeses 110
Environmental Factors Affecting Escherichia coli Concentrations in Striped Venus Clam (Chamelea gallina L.) Harvested in the North Adriatic Sea 110
Indagine sul contenuto di ammine biogene nei vini 108
Characterization of Salama da Sugo, a traditional fermented Italian sausage. 107
Effect of wine addition on microbiological characteristics, volatile molecule profiles and biogenic amine contents in fermented sausages 107
null 106
Effects of two different sourdoughs on the characteristics of Pandoro, a typical Italian sweet leavened baked good 105
Insights into the Metabolomic Diversity of Latilactobacillus sakei 102
Fattori che influenzano il metabolismo dei microrganismi negli alimenti 101
Nonstarter lactic acid bacteria volatilomes produced using cheese components 101
Physico-chemical and microbiological characterisation of Italian fermented sausages in relation to their size 101
Effects of starter cultures and fermentation climate on the properties of two types of typical Italian dry fermented sausages produced under industrial conditions 99
Effect of a sublethal high-pressure homogenization treatment on the fatty acid membrane composition of probiotic lactobacilli 99
Potential of high pressure homogenisation on probiotic Caciotta cheese quality and functionality 99
Identification of a Tyrosine Decarboxylase Gene (tdcA) in Streptococcus thermophilus 1TT45 and Analysis of Its Expression and Tyramine Production in Milk. 99
Quantitative Analysis of Histidine Decarboxylase Gene (hdcA) Transcription and Histamine Production by Streptococcus thermophilus PRI60 under Conditions Relevant to Cheese Making 97
Characterization of sourdough for the production of Colomba, an italian traditional sweet-leavened baked good 96
Effects of bioprotective cultures on the microbial community during storage of Italian fresh filled pasta 96
Combined use of high pressure homogenization and natural antimicrobials to increase apple juice shelf-life and safety 95
Effect of sub-lethal high pressure homogenization treatments on the in vitro functional and biological properties of lactic acid bacteria 95
Control of tyramine and histamine accumulation by lactic acid bacteria using bacteriocin forming lactococci 95
Growth, biogenic amine production and tyrDC transcription of Enterococcus faecalis in synthetic medium containing defined amino acid concentrations 95
Finite element model of salami ripening process and successive storage in package 94
New insights in thermal resistance of staphylococcal strains belonging to the species Staphylococcus epidermidis, Staphylococcus lugdunensis and Staphylococcus aureus 94
A procedure for the sensory evaluation of Salama da sugo, a typical fermented sausage produced in the Emilia Romagna Region, Italy 92
Application of natural antimicrobial strategies in seafood preservation 92
Impact of Cell-free Supernatant of Lactic Acid Bacteria on Putrescine and Other Polyamine Formation by Foodborne Pathogens in Ornithine Decarboxylase Broth 89
Eucalyptus essential oil as a natural food preservative: in vivo and in vitro antiyeast potential 89
Efficacy of natural antimicrobials to prolong the shelf-life of minimally processed apples packaged in modified atmosphere 88
Biogenic amines in food: A review of factors affecting their formation 88
Mediterranean Spontaneously Fermented Sausages: Spotlight on Microbiological and Quality Features to Exploit Their Bacterial Biodiversity 88
Tyrosine decarboxylase activity of Enterococcus mundtii: new insights into phenotypic and genetic aspects 87
Effects of sub-lethal high-pressure homogenization treatment on the outermost cellular structures and the volatile-molecule profiles of two strains of probiotic lactobacilli 85
Tyrosine decarboxylase activity of enterococci grown in media with different nutritional potential: Tyramine and 2-phenylethylamine accumulation and tyrDC gene expression 84
Characterization of sourdough for the production of Colomba, an Italian traditional sweet-leavened baked good 80
Sustainable sources for antioxidant and antimicrobial compounds used in meat and seafood products 76
Competition between starter cultures and wild microbial population in sausage fermentation: A case study regarding a typical italian salami (ventricina) 76
Technological factors affecting biogenic amine content in foods: A review 73
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 73
Listeria monocytogenes sensitivity to antimicrobial treatments depends on cell origin 73
Use of High-Pressure Homogenization for Improving the Quality and Functionality of Probiotics 69
Variations in the Composition, Antioxidant and Antimicrobial Activities of Cystoseira compressa during Seasonal Growth 69
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 68
Potential of high pressure homogenization to enhance functional and technological Lactobacillus paracasei properties in cheese product 67
Tween 80 and respiratory growth affect metabolite production and membrane fatty acids in Lactobacillus casei N87 66
High Pressure Homogenization (HPH) sub-lethal treatment to enhance in vivo probiotic properties of some Lactobacillus strains 63
Numerical models of mass transfer during ripening and storage of salami 63
Spontaneous fermentation of a cheese-type vegan product: evaluation of the microbial community 62
Innovazione attraverso la tradizione. Le eccellenze alimentari in Emilia-Romagna nel caso della produzione di insaccati 61
Seasonal Changes in Essential Oil Constituents of Cystoseira compressa: First Report 61
Yeast microbial ecology, aroma profiles and safety features of wines from biological or biodynamic grapes in relation to starter addition 58
Novel strategies, based on the use of essential oils, to improve safety, shelf-life and quality parameters of ready to use vegetable products. 55
New perspective to improve Lactobacillus paracasei functionality in cheese 54
Thermal resistance of Staphylococci in relation to increasing NaCl concentrations and decreasing pH values 52
High pressure homogenization to increase probiotic and quality features of the Italian traditional cheese “caciotta”. 52
Taxonomical Identification and Safety Characterization of Lactobacillaceae from Mediterranean Natural Fermented Sausages 51
Salami Ripening Study by 2D Finite Element Model 49
Effects of a sub-lethal high pressure homogenization treatment on probiotic cell response in vitro and mouse model 45
Maximizing the antioxidant capacity of Padina pavonica by choosing the right drying and extraction methods 45
Plants of the genus Allium as antibacterial agents: From tradition to pharmacy 44
Safety and technological issues of dry fermented sausages produced without nitrate and nitrite 43
Biogenic Amines and Food Quality: Emerging Challenges and Public Health Concerns 43
Effect of temperature on histamine production by Streptococcus thermophilus PRI60 and on the histidine decarboxylase (HdcA) enzymatic activity 42
Survival, growth, and biogenic amine production of Enterococcus faecium FC12 in response to extracts and essential oils of Rubus fruticosus and Juniperus oxycedrus 41
Bioactive components in fermented foods and food by-products 35
Effects of Starter Cultures and Type of Casings on the Microbial Features and Volatile Profile of Fermented Sausages 34
Recent advances in bio-preservatives impacts of lactic acid bacteria and their metabolites on aquatic food products 34
Antioxidant and Antimicrobial Activity of Hydroethanolic Leaf Extracts from Six Mediterranean Olive Cultivars 32
Characterization of Lactic Acid Bacteria Isolated from Spontaneously Fermented Sausages: Bioprotective, Technological and Functional Properties 32
Totale 9.476
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Categoria #
all - tutte 25.109
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 25.109
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20202.275 346 167 19 136 211 215 275 280 309 131 84 102
2020/20211.343 215 68 24 54 43 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
2024/202512 12 0 0 0 0 0 0 0 0 0 0 0
Totale 9.609