CRIS Current Research Information System

TABANELLI, GIULIA
 Distribuzione geografica
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Continente #
AS - Asia 7.642
NA - Nord America 7.202
EU - Europa 4.921
AF - Africa 465
SA - Sud America 409
OC - Oceania 56
Continente sconosciuto - Info sul continente non disponibili 6
Totale 20.701
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Nazione #
US - Stati Uniti d'America 7.048
CN - Cina 2.191
SG - Singapore 2.161
VN - Vietnam 1.394
IT - Italia 1.320
GB - Regno Unito 1.007
DE - Germania 521
SE - Svezia 468
IN - India 391
HK - Hong Kong 366
FR - Francia 314
KR - Corea 312
BR - Brasile 280
RU - Federazione Russa 243
BD - Bangladesh 235
ZA - Sudafrica 173
IE - Irlanda 172
JP - Giappone 133
FI - Finlandia 122
UA - Ucraina 103
NL - Olanda 97
CA - Canada 88
TR - Turchia 83
BG - Bulgaria 77
CI - Costa d'Avorio 77
ES - Italia 71
AT - Austria 70
EE - Estonia 63
AR - Argentina 62
ID - Indonesia 60
CH - Svizzera 55
PH - Filippine 53
BE - Belgio 44
MX - Messico 44
TW - Taiwan 42
TG - Togo 41
EG - Egitto 40
JO - Giordania 40
NZ - Nuova Zelanda 38
NG - Nigeria 34
PL - Polonia 32
IQ - Iraq 31
SC - Seychelles 30
TH - Thailandia 28
MY - Malesia 21
PK - Pakistan 19
RO - Romania 19
PT - Portogallo 18
AU - Australia 17
CZ - Repubblica Ceca 17
HR - Croazia 17
EC - Ecuador 16
GR - Grecia 15
IR - Iran 15
LT - Lituania 14
MA - Marocco 14
SK - Slovacchia (Repubblica Slovacca) 14
CL - Cile 13
SA - Arabia Saudita 13
DZ - Algeria 12
TN - Tunisia 11
PE - Perù 9
UY - Uruguay 9
CO - Colombia 8
DK - Danimarca 8
AE - Emirati Arabi Uniti 7
JM - Giamaica 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
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
NO - Norvegia 3
VE - Venezuela 3
BO - Bolivia 2
BY - Bielorussia 2
HN - Honduras 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
Totale 20.683
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Città #
Singapore 1.542
Southend 835
Ashburn 749
Chandler 586
Hefei 540
Fairfield 509
San Jose 476
Santa Clara 347
Hong Kong 346
Hanoi 294
Ho Chi Minh City 282
Wilmington 276
Houston 265
Woodbridge 258
Bologna 244
Seattle 240
Seoul 228
Ann Arbor 207
Princeton 203
Beijing 190
Cambridge 182
Dublin 161
Boardman 151
Dong Ket 146
Council Bluffs 138
Los Angeles 138
Dallas 131
Lauterbourg 116
New York 115
Tokyo 102
Nanjing 101
Hyderabad 95
Milan 93
Westminster 79
Johannesburg 78
Abidjan 77
Padova 76
Cesena 75
Helsinki 70
Sofia 64
Buffalo 63
Jinan 57
Munich 57
Redmond 56
Vienna 53
Rome 52
Turin 51
Berlin 50
Guangzhou 50
Bengaluru 49
Shanghai 48
Frankfurt am Main 47
Jacksonville 46
Shenyang 46
Bern 45
Forlì 45
Saint Petersburg 45
Haiphong 44
Redondo Beach 44
São Paulo 43
Lomé 41
Amman 40
Brussels 39
San Diego 39
Dearborn 37
Da Nang 36
Phoenix 36
Medford 35
Orem 34
Changsha 33
Nanchang 32
Auckland 31
Lappeenranta 31
Amsterdam 30
Jakarta 30
Modena 30
Madrid 29
The Dalles 29
Hebei 28
Wuhan 28
Chicago 26
Nuremberg 25
Mülheim 24
Tianjin 24
Paris 23
Falls Church 22
Hangzhou 22
London 22
Cairo 21
Rimini 21
Abeokuta 20
Pune 20
San Francisco 20
Shenzhen 20
Taipei 20
Ankara 19
Florence 19
Jiaxing 19
Norwalk 19
Redwood City 19
Totale 12.889
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Nome #
Impact of Lactic Acid Bacteria Fermentation on Phenolic Compounds and Antioxidant Activity of Avocado Leaf Extracts 401
Biogenic Amine Production by Lactic Acid Bacteria: A Review 293
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 284
Characterisation of yeast microbiota, chemical and sensory properties of organic and biodynamic Sangiovese red wines 262
Use of indigenous lactic acid bacteria for industrial fermented sausage production: microbiological, chemico-physical and sensory features and biogenic amine content 257
Bacterial community of industrial raw sausage packaged in modified atmosphere throughout the shelf life 245
The capability of tyramine production and correlation between phenotypic and genetic characteristics of Enterococcus faecium and Enterococcus faecalis strains 243
Effect of Fermentation with Different Lactic Acid Bacteria Starter Cultures on Biogenic Amine Content and Ripening Patterns in Dry Fermented Sausages 243
Biogenic amine content and aromatic profile of Salama da sugo, a typical cooked fermented sausage produced in Emilia Romagna Region (Italy) 235
Effects of sub-lethal high-pressure homogenization treatment on the outermost cellular structures and the volatile-molecule profiles of two strains of probiotic lactobacilli 233
Pedodiversity and Organic Matter Dynamics in the North Apennines (Italy): Relationships among Soil Types, Biodiversity, and Ecological Functionality 231
Microbiological safety and functional properties of a fermented nut-based product 215
Phenotypic diversity of Lactobacillus sakei strains 211
Fermented Nut-Based Vegan Food: Characterization of a Home made Product and Scale-Up to an Industrial Pilot-Scale Production 210
Lactic acid bacteria and natural antimicrobials to improve the safety and shelf-life of minimally processed sliced apples and lamb's lettuce 209
Effects of the diameter on physico-chemical, microbiological and volatile profile in dry fermented sausages produced with two different starter cultures 209
Heat-Assisted Pulsed Electric Field Treatment for the Inactivation of Saccharomyces cerevisiae: Effects of the Presence of Citral 206
Changes in the microbiota and colour of pork meat batter during refrigerated storage in relation to the application of High Hydrostatic Pressure 205
Modeling of combined effects of citral, linalool and β-pinene used against Saccharomyces cerevisiae in citrus-based beverages subjected to a mild heat treatment 203
Antibacterial activity of some Lamiaceae species against Staphylococcus aureus in yoghurt-based drink (Doogh) 201
Modeling of yeast thermal resistance and optimization of the pasteurization treatment applied to soft drinks 200
Biogenic amines in food: A review of factors affecting their formation 199
Modelling of Listeria monocytogenes Scott A after a mild heat treatment in the presence of thymol and carvacrol: Effects on culturability and viability 196
Role of Streptococcus thermophilus PRI60 in histamine accumulation in cheese 195
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 188
Characterization of Salama da Sugo, a traditional fermented Italian sausage. 187
Matricaria genus as a source of antimicrobial agents: From farm to pharmacy and food applications 185
Survival of the functional yeast Kluyveromyces marxianus B0399 in fermented milk with added sorbic acid 183
Combined effects of high pressure homogenization treatment and citral on microbiological quality of apricot juice 182
Effects of aw at packaging time and atmosphere composition on aroma profile, biogenic amine content and microbiological features of dry fermented sausages 182
Environmental Factors Affecting Escherichia coli Concentrations in Striped Venus Clam (Chamelea gallina L.) Harvested in the North Adriatic Sea 181
Effects of two different sourdoughs on the characteristics of Pandoro, a typical Italian sweet leavened baked good 180
Companilactobacillus alimentarius: An extensive characterization of strains isolated from spontaneous fermented sausages 179
Improvement of the safety of artisanal Spanish fermented sausages: Spotlight on the role of bacteriocinogenic Lactiplantibacillus paraplantarum against a Companilactobacillus alimentarius histaminogenic strain 178
Antibiotic Resistance of Lactobacilli Isolated from Two Italian Hard Cheeses 178
Effects of starter cultures and fermentation climate on the properties of two types of typical Italian dry fermented sausages produced under industrial conditions 177
Eucalyptus essential oil as a natural food preservative: in vivo and in vitro antiyeast potential 177
Fermented cheese-like vegan product: scale up from a domestic preparation to an industrial production 177
Metabolism of lactobacillus sakei Chr82 in the presence of different amounts of fermentable sugars 177
Antioxidant and Antimicrobial Activity of Hydroethanolic Leaf Extracts from Six Mediterranean Olive Cultivars 176
Mediterranean Plants and Spices as a Source of Bioactive Essential Oils for Food Applications: Chemical Characterisation and In Vitro Activity 176
Effect of wine addition on microbiological characteristics, volatile molecule profiles and biogenic amine contents in fermented sausages 176
Finite element model of salami ripening process and successive storage in package 176
Growth, biogenic amine production and tyrDC transcription of Enterococcus faecalis in synthetic medium containing defined amino acid concentrations 176
Potential of Natural Antimicrobials for the Production of Minimally Processed Fresh-Cut Apples 174
Onion extract rich in organosulfur compounds as a clean-label preservative for ready-to-eat hummus 173
Does milk treatment before cheesemaking affect microbial and chemical traits of ripened cheese? Grana Trentino as a case study 173
Insights into the Metabolomic Diversity of Latilactobacillus sakei 173
Tyrosine decarboxylase activity of Enterococcus mundtii: new insights into phenotypic and genetic aspects 172
Evolution of microbial community and chemical properties of a sourdough during the production of Colomba, an Italian sweet leavened baked product 170
Effects of bioprotective cultures on the microbial community during storage of Italian fresh filled pasta 169
Combined effects of high pressure homogenization treatment and citral on microbiological quality of apricot juice 168
New insights in thermal resistance of staphylococcal strains belonging to the species Staphylococcus epidermidis, Staphylococcus lugdunensis and Staphylococcus aureus 167
Effect of Chemico-Physical Parameters on the Histidine Decarboxylase (HdcA) Enzymatic Activity in Streptococcus thermophilus PRI60 166
Effect of a sublethal high-pressure homogenization treatment on the fatty acid membrane composition of probiotic lactobacilli 165
Effects of Starter Cultures and Type of Casings on the Microbial Features and Volatile Profile of Fermented Sausages 164
Nonstarter lactic acid bacteria volatilomes produced using cheese components 164
Tyrosine decarboxylase activity of enterococci grown in media with different nutritional potential: Tyramine and 2-phenylethylamine accumulation and tyrDC gene expression 160
Characterization of sourdough for the production of Colomba, an italian traditional sweet-leavened baked good 157
Characterization of Lactic Acid Bacteria Isolated from Spontaneously Fermented Sausages: Bioprotective, Technological and Functional Properties 156
Safety and technological issues of dry fermented sausages produced without nitrate and nitrite 156
Taxonomical Identification and Safety Characterization of Lactobacillaceae from Mediterranean Natural Fermented Sausages 155
A procedure for the sensory evaluation of Salama da sugo, a typical fermented sausage produced in the Emilia Romagna Region, Italy 154
Identification of a Tyrosine Decarboxylase Gene (tdcA) in Streptococcus thermophilus 1TT45 and Analysis of Its Expression and Tyramine Production in Milk. 154
Recent developments of lactic acid bacteria and their metabolites on foodborne pathogens and spoilage bacteria: Facts and gaps 153
Control of tyramine and histamine accumulation by lactic acid bacteria using bacteriocin forming lactococci 153
Indagine sul contenuto di ammine biogene nei vini 151
Effect of a non-lethal High Pressure Homogenization treatment on the in vivo response of probiotic lactobacilli 151
Technological traits and mitigation activity of autochthonous lactic acid bacteria from mediterranean fermented meat-products 148
Quantitative Analysis of Histidine Decarboxylase Gene (hdcA) Transcription and Histamine Production by Streptococcus thermophilus PRI60 under Conditions Relevant to Cheese Making 147
Mediterranean Spontaneously Fermented Sausages: Spotlight on Microbiological and Quality Features to Exploit Their Bacterial Biodiversity 147
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 144
Fattori che influenzano il metabolismo dei microrganismi negli alimenti 144
Application of natural antimicrobial strategies in seafood preservation 144
Survival, growth, and biogenic amine production of Enterococcus faecium FC12 in response to extracts and essential oils of Rubus fruticosus and Juniperus oxycedrus 142
Efficacy of natural antimicrobials to prolong the shelf-life of minimally processed apples packaged in modified atmosphere 142
Use of two autochthonous bacteriocinogenic strains as starter cultures in the production of salchichónes, a type of Spanish fermented sausages 140
Mediterranean and medicinal plants as source of bioactive essential oils for new natural functional ingredients 139
Effect of sub-lethal high pressure homogenization treatments on the in vitro functional and biological properties of lactic acid bacteria 138
Numerical models of mass transfer during ripening and storage of salami 136
Combined use of high pressure homogenization and natural antimicrobials to increase apple juice shelf-life and safety 136
Listeria monocytogenes sensitivity to antimicrobial treatments depends on cell origin 136
Potential of high pressure homogenisation on probiotic Caciotta cheese quality and functionality 135
Sustainable sources for antioxidant and antimicrobial compounds used in meat and seafood products 134
Antioxidant and antimicrobial activity of extracts from selected Mediterranean agro-food by-products, their mutual interaction and interaction with phenolic compounds 132
Spontaneous fermentation of a cheese-type vegan product: evaluation of the microbial community 132
Competition between starter cultures and wild microbial population in sausage fermentation: A case study regarding a typical italian salami (ventricina) 132
Seasonal Changes in Essential Oil Constituents of Cystoseira compressa: First Report 132
Impact of Cell-free Supernatant of Lactic Acid Bacteria on Putrescine and Other Polyamine Formation by Foodborne Pathogens in Ornithine Decarboxylase Broth 131
Mediterranean and medicinal plants as source of bioactive essential oils: effects on the culturability and viability of Listeria monocytogenes 130
Technological factors affecting biogenic amine content in foods: A review 128
Variations in the Composition, Antioxidant and Antimicrobial Activities of Cystoseira compressa during Seasonal Growth 124
Improving the Shelf-Life of Fish Burgers Made with a Mix of Sea Bass and Sea Bream Meat by Bioprotective Cultures 123
Companilactobacillus alimentarius isolated from spontaneously fermented sausages: safety and technological features 122
Use of High-Pressure Homogenization for Improving the Quality and Functionality of Probiotics 122
Effects of Rubus fruticosus and Juniperus oxycedrus derivatives on culturability and viability of Listeria monocytogenes 121
Potential of high pressure homogenization to enhance functional and technological Lactobacillus paracasei properties in cheese product 120
Characterization of sourdough for the production of Colomba, an Italian traditional sweet-leavened baked good 119
Tween 80 and respiratory growth affect metabolite production and membrane fatty acids in Lactobacillus casei N87 119
Totale 17.405
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Categoria #
all - tutte 56.506
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 56.506
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021415 0 0 0 0 0 0 0 0 0 0 0 415
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
2025/20268.302 537 921 734 544 813 447 753 468 1.447 640 499 499
Totale 21.199