CRIS Current Research Information System

GRAZIA, LUIGI
 Distribuzione geografica
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Continente #
EU - Europa 3.843
NA - Nord America 2.379
AS - Asia 1.968
AF - Africa 164
SA - Sud America 121
OC - Oceania 3
Continente sconosciuto - Info sul continente non disponibili 1
Totale 8.479
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Nazione #
US - Stati Uniti d'America 2.340
IT - Italia 2.327
SG - Singapore 551
VN - Vietnam 530
CN - Cina 445
GB - Regno Unito 415
DE - Germania 200
FR - Francia 141
HK - Hong Kong 136
SE - Svezia 136
IN - India 129
UA - Ucraina 126
NL - Olanda 121
RU - Federazione Russa 88
BR - Brasile 77
IE - Irlanda 61
TG - Togo 47
ZA - Sudafrica 47
NG - Nigeria 28
BE - Belgio 26
EE - Estonia 26
BG - Bulgaria 25
CH - Svizzera 25
JP - Giappone 25
FI - Finlandia 24
CA - Canada 22
AT - Austria 20
JO - Giordania 20
TH - Thailandia 19
ES - Italia 18
PL - Polonia 18
MX - Messico 14
CI - Costa d'Avorio 13
IQ - Iraq 13
PE - Perù 13
AR - Argentina 11
CZ - Repubblica Ceca 11
KR - Corea 11
PH - Filippine 11
BD - Bangladesh 10
SC - Seychelles 10
TW - Taiwan 10
GR - Grecia 9
ID - Indonesia 9
PT - Portogallo 9
TR - Turchia 8
UZ - Uzbekistan 7
IR - Iran 6
MY - Malesia 6
PY - Paraguay 6
EC - Ecuador 5
PK - Pakistan 5
CL - Cile 4
EG - Egitto 4
SA - Arabia Saudita 4
AU - Australia 3
DZ - Algeria 3
HU - Ungheria 3
LB - Libano 3
RO - Romania 3
TN - Tunisia 3
AE - Emirati Arabi Uniti 2
CO - Colombia 2
DO - Repubblica Dominicana 2
HR - Croazia 2
IL - Israele 2
LT - Lituania 2
NO - Norvegia 2
SN - Senegal 2
AZ - Azerbaigian 1
BO - Bolivia 1
BY - Bielorussia 1
ET - Etiopia 1
EU - Europa 1
GE - Georgia 1
GH - Ghana 1
KE - Kenya 1
KH - Cambogia 1
KZ - Kazakistan 1
LK - Sri Lanka 1
LU - Lussemburgo 1
MA - Marocco 1
MD - Moldavia 1
MG - Madagascar 1
OM - Oman 1
RS - Serbia 1
SI - Slovenia 1
TT - Trinidad e Tobago 1
UG - Uganda 1
UY - Uruguay 1
VE - Venezuela 1
ZM - Zambia 1
Totale 8.479
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Città #
Singapore 404
Southend 345
Ashburn 258
Fairfield 202
Chandler 165
Milan 142
Rome 140
Santa Clara 135
Hong Kong 133
San Jose 117
Ho Chi Minh City 115
Houston 106
Ann Arbor 104
Bologna 104
Woodbridge 102
Wilmington 98
Hanoi 86
Cambridge 85
Princeton 82
Seattle 72
Dong Ket 64
Turin 60
Dublin 59
Beijing 58
Jacksonville 54
Padova 50
Lomé 47
Boardman 42
Naples 42
Nanjing 39
Hyderabad 36
Westminster 36
Lauterbourg 34
Florence 29
Los Angeles 29
Parma 29
Abeokuta 28
Council Bluffs 28
Jinan 27
Dallas 26
Hefei 24
Berlin 23
Tokyo 23
Munich 21
New York 21
Amman 20
Bari 20
Buffalo 20
Brussels 19
Shenyang 19
Da Nang 18
Vienna 18
Falls Church 17
Haiphong 17
Helsinki 17
Cagliari 16
Hangzhou 15
San Diego 15
Cesena 14
Genoa 14
Abidjan 13
Brescia 13
Frankfurt am Main 13
Guangzhou 13
Saint Petersburg 13
Trento 13
Verona 13
Hebei 12
Lima 12
London 12
Nanchang 12
Ravenna 12
Catania 11
Modena 11
Mülheim 11
Palermo 11
Reggio Emilia 11
Venice 11
Monza 10
Prata Di Pordenone 10
Recife 10
Redwood City 10
Rho 10
Tianjin 10
Bengaluru 9
Dearborn 9
Forlì 9
Messina 9
Pisa 9
Redmond 9
São Paulo 9
Taiyuan 9
Falkenstein 8
Johannesburg 8
Lonato 8
Medford 8
Norwalk 8
Phoenix 8
Redondo Beach 8
Sassari 8
Totale 4.596
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Nome #
I batteri lattici nelle diverse fasi del processo di caseificazione 1.373
Ruolo dei lieviti nella produzione e stagionatura del Parmigiano Reggiano 912
Tecnologie dei salumi 371
Valutazione dell’accumulo di etanolo apparente e conteggio dei lieviti osmofili in mieli italiani 317
Effect of Fermentation with Different Lactic Acid Bacteria Starter Cultures on Biogenic Amine Content and Ripening Patterns in Dry Fermented Sausages 237
Biogenic amine content and aromatic profile of Salama da sugo, a typical cooked fermented sausage produced in Emilia Romagna Region (Italy) 235
Does the dry cow treatment with monensin controlled release capsule affect Parmigiano Reggiano cheese production? 230
Detection and identification of yeasts in natural whey starter for Parmigiano Reggiano cheese-making 212
Antifungal activity of lactobacilli isolated from salami 211
Phenotypic diversity of Lactobacillus sakei strains 204
Effects of the diameter on physico-chemical, microbiological and volatile profile in dry fermented sausages produced with two different starter cultures 199
Chromosome arrangement, differentiation of growth kinetics and volatile molecule profiles in Kluyveromyces marxianus strains from Italian cheeses 198
Role of Streptococcus thermophilus PRI60 in histamine accumulation in cheese 195
Physicochemical, microbiological, and sensory characterization of ‘Nduja, a typical sausage from Calabria, southern Italy 192
Characterization of Salama da Sugo, a traditional fermented Italian sausage. 185
Bile salt acid tolerance of lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheese. 183
Mannoprotein content and volatile molecule profiles of Trebbiano wines obtained by S. Cerevisiae and S. Bayanus strains 183
Effects of aw at packaging time and atmosphere composition on aroma profile, biogenic amine content and microbiological features of dry fermented sausages 182
Use of donkey's milk for a fermented beverage with lactobacilli 181
Survival of Spoilage and Pathogenic Microorganisms on Cardboard and Plastic Packaging Materials 179
Mannoprotein content and volatile molecule profiles of Trebbiano wines obtained by Saccharomyces cerevisiae and Saccharomyces bayanus Strains 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
Effect of wine addition on microbiological characteristics, volatile molecule profiles and biogenic amine contents in fermented sausages 174
Influence of monensin continuous-release intraruminal device on milk and whey starter quality used for Parmigiano Reggiano cheese production. 168
Effect of a sublethal high-pressure homogenization treatment on the fatty acid membrane composition of probiotic lactobacilli 165
Salumi fai da te 163
Whey starter addition during maturation of evening milk: effects on some characteristics of cheese milk and Parmigiano–Reggiano cheese 160
Impiego della tecnica fluorocitometrica per la valutazione del sieroinnesto per Parmigiano Reggiano. 154
A procedure for the sensory evaluation of Salama da sugo, a typical fermented sausage produced in the Emilia Romagna Region, Italy 153
I salumi: una proposta per la valorizzazione dei bovini a fine carriera. Parte I: salsiccia, salami e "Magronella" 150
I salumi: una proposta per la valorizzazione dei bovini a fine carriera. Parte II: "Bovella" e "Bovotto" 144
Il formaggio come alimento funzionale: aspetti tecnologici e sensoriali legati all'additivazione di zinco nella produzione di squacquerone 144
Aceti fai da te 142
Morphological and phenotypical characterization of Bacillus thermodurans 122
Scaling-up in industrial winemaking using low electric current as an alternative to sulfur dioxide addition. 116
Microrganismi nei salami e loro controllo 111
Totale 8.601
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Categoria #
all - tutte 18.801
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 18.801
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021248 0 0 0 0 0 0 0 0 0 0 65 183
2021/2022846 72 26 62 62 101 57 51 49 50 34 163 119
2022/20231.172 95 134 67 122 93 95 46 76 161 53 153 77
2023/2024721 34 53 28 110 66 49 75 41 28 72 83 82
2024/20251.528 107 177 109 121 251 97 85 83 83 51 60 304
2025/20262.108 175 156 151 140 260 149 203 159 466 208 41 0
Totale 8.601