CRIS Current Research Information System

GUERZONI, MARIA ELISABETTA
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
NA - Nord America 11.064
EU - Europa 9.359
AS - Asia 8.345
AF - Africa 520
SA - Sud America 519
Continente sconosciuto - Info sul continente non disponibili 426
OC - Oceania 23
Totale 30.256
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 10.797
CN - Cina 2.558
IT - Italia 2.538
SG - Singapore 2.362
GB - Regno Unito 2.290
VN - Vietnam 1.596
DE - Germania 997
UA - Ucraina 852
FR - Francia 629
IN - India 536
SE - Svezia 536
HK - Hong Kong 434
RU - Federazione Russa 399
BR - Brasile 372
IE - Irlanda 251
NL - Olanda 225
JP - Giappone 201
CA - Canada 188
ZA - Sudafrica 172
EE - Estonia 135
KR - Corea 132
FI - Finlandia 108
SC - Seychelles 101
BD - Bangladesh 94
CI - Costa d'Avorio 83
TG - Togo 68
CH - Svizzera 65
JO - Giordania 62
AR - Argentina 60
TR - Turchia 57
AT - Austria 52
ID - Indonesia 46
BG - Bulgaria 44
PL - Polonia 44
BE - Belgio 41
MX - Messico 39
PH - Filippine 34
EC - Ecuador 33
IQ - Iraq 33
TH - Thailandia 32
PK - Pakistan 27
ES - Italia 25
GR - Grecia 25
CO - Colombia 24
IR - Iran 24
NG - Nigeria 23
PT - Portogallo 21
TW - Taiwan 19
UZ - Uzbekistan 18
MA - Marocco 17
LB - Libano 15
DZ - Algeria 14
EG - Egitto 14
AU - Australia 13
RO - Romania 13
MY - Malesia 12
TN - Tunisia 11
VE - Venezuela 11
CZ - Repubblica Ceca 10
LT - Lituania 10
NZ - Nuova Zelanda 9
SA - Arabia Saudita 9
CR - Costa Rica 8
CY - Cipro 7
ET - Etiopia 7
HN - Honduras 7
JM - Giamaica 7
DK - Danimarca 6
KW - Kuwait 6
MD - Moldavia 6
PE - Perù 6
AE - Emirati Arabi Uniti 5
CL - Cile 5
HR - Croazia 5
HU - Ungheria 5
IL - Israele 5
KE - Kenya 4
KZ - Kazakistan 4
MK - Macedonia 4
RS - Serbia 4
BA - Bosnia-Erzegovina 3
DO - Repubblica Dominicana 3
EU - Europa 3
GT - Guatemala 3
LV - Lettonia 3
NP - Nepal 3
PY - Paraguay 3
SK - Slovacchia (Repubblica Slovacca) 3
A2 - ???statistics.table.value.countryCode.A2??? 2
AZ - Azerbaigian 2
BY - Bielorussia 2
GY - Guiana 2
MQ - Martinica 2
NO - Norvegia 2
PS - Palestinian Territory 2
QA - Qatar 2
SI - Slovenia 2
SM - San Marino 2
UY - Uruguay 2
A1 - Anonimo 1
Totale 29.808
Salva come PNG Salva come JPEG
Città #
Southend 1.946
Singapore 1.614
Ashburn 1.108
Chandler 826
Fairfield 737
Santa Clara 606
Jacksonville 559
San Jose 517
Wilmington 425
Council Bluffs 407
Hong Kong 404
Seattle 390
Princeton 382
Woodbridge 370
Houston 356
Ho Chi Minh City 333
Hefei 315
Ann Arbor 296
Beijing 284
Cambridge 264
Hanoi 262
Dong Ket 261
Dublin 246
New York 234
Boardman 212
Nanjing 201
Padova 200
Lauterbourg 187
Westminster 177
Tokyo 175
Milan 159
Los Angeles 134
Berlin 127
Bologna 110
Rome 107
Shenyang 105
Buffalo 103
Medford 102
Jinan 100
Dearborn 89
Helsinki 89
Mülheim 89
Seoul 86
Saint Petersburg 85
Abidjan 83
Dallas 82
Guangzhou 80
Changsha 78
Munich 75
Hebei 74
Lomé 68
Hyderabad 67
Mahé 67
Nanchang 63
Amman 60
Verona 57
Florence 54
Hangzhou 54
Tianjin 52
Zhengzhou 49
Da Nang 47
São Paulo 47
Vienna 47
Montréal 46
Shanghai 46
Haiphong 44
Frankfurt am Main 42
Mcallen 41
San Diego 39
Sofia 39
Palermo 37
Falls Church 36
Redondo Beach 36
Bengaluru 33
Bern 33
Brussels 33
Haikou 33
Cesena 32
Des Moines 32
Redwood City 32
Falkenstein 30
Turin 30
Naples 29
Phoenix 29
Johannesburg 28
Jiaxing 27
Orem 27
Yubileyny 27
Shenzhen 26
Norwalk 25
Olalla 25
Parma 25
London 24
Fuzhou 23
Taiyuan 23
Warsaw 23
Genoa 22
Pescara 22
Wuhan 22
Atlanta 21
Totale 18.125
Salva come PNG Salva come JPEG
Nome #
Cinetica della fermentazione alcolica e arresti di fermentazione 1.105
Fisiologia e biochimica dei lieviti 651
Collagen and fats-enriched smoked sausages: effects on Listeria monocytogenes thermal resistance and textural changes 395
Importanza dell'aspetto microbiologico nella valutazione della shelf-life residua dei prodotti ittici di nuova generazione 348
Biochemical changes to milk following treatment by a novel, cold atmospheric plasma system 322
Furanoni quali possibili molecole segnalatrici in alcuni batteri Gram-positivi e Gram-negativi 286
A survey on yeast microbiota associated with an Italian traditional sweet-leavened baked good fermentation 267
An in vitro evaluation of the effect of probiotics and prebiotics on the metabolic profile of human microbiota 250
Effects of milk high pressure homogenization on biogenic amine accumulation during ripening of ovine and bovine Italian cheeses 248
Use of natural aroma compounds to improve shelf-life and safety of minimally processed fruits 243
Shelf-life and safety characteristics of Italian Toscana traditional fresh sausage (Salsiccia) combining two commercial ready-to-use additives and spices 235
Involvement of cell fatty acid composition and lipid metabolism in adhesion mechanism of Listeria monocytogenes 233
Alternative egg decontamination techniques to washing 232
Assessment of Safety, Nutritional, and Spoilage Characteristics of Different Lagoon Grey Mullets (Liza ramada, Liza aurata, and Liza saliens) 228
Changes in bacterial populations in refrigerated raw milk collected from a semi-arid area of Algeria 222
Use of Yarrowia lipolytica strains for the treatment of olive mill wastewater. 220
Fattori che influenzano lo sviluppo di Saccharomyces in prodotti caseari 219
Application and use of biotechnology for food fermentation 219
Characterization of yeasts involved in the ripening of Pecorino Crotonese cheese 219
Fecal Microbiota and Metabolome of Children with Autism and Pervasive Developmental Disorder Not Otherwise Specified 219
Atmospheric-pressure gas plasma for decontamination of food products 216
Influenza dei processi tecnologici sulla sicurezza e sulle caratteristiche qualitative delle carni e dei prodotti a base di carne 215
Emerging Technologies for Probiotic and Prebiotic Foods 213
Combined use of FTIR spectroscopy, GC-MS/SPME and Electronic Nose for the evaluation of safety and quality of Balsamic Vinegar of Modena 212
Potential of functional strains, isolated from traditional Maasai milk, as starters for the production of fermented milks 212
Interactions between high pressure homogenization and antimicrobial activity of lysozyme and lactoperoxidase 211
Le conserve alimentari 211
Development of a rapid PCR protocol to detect Vibrio parahaemolyticus in clams 209
Role of cereal type and processing in whole grain in vivo protection from oxidative stress 207
Effect of high pressure homogenisation of milk on cheese yield and microbiology, lipolysis and proteolysis during ripening of Caciotta cheese 205
Antimicrobial Potential and Chemical Characterization of Serbian Liverwort (Porella arboris-vitae): SEM and TEM Observations 202
Evaluation of the antimicrobial activity of citrus essences on Saccharomyces cerevisiae 201
Combined effects of thermal treatments and monoglycerides on Listeria monocytogenes survival in model system 200
Effects of high pressure homogenization on the activity of lysozyme and lactoferrin against Listeria monocytogenes 198
Potentialities of high-pressure homogenization to inactivate Zygosaccharomyces bailii in fruit juices 197
Effect of aroma compounds on the microbial stabilization of orange-based soft drinks 195
Gut microbiota and metabolome modulation in sourdough bread fed rats 194
Anti-yeast activity of mentha oil and vapours through in vitro and in vivo (real fruit juices) assays 194
Comparative analysis of the effects of different strategies to reduce the listeria monocytogenes growth extent in italian flash fermented sausages 193
Biofilm forming ability and resistance to sanitizers of different ribotypes and pulsotypes of Listeria monocytogenesi solated from contact surfaces in a poultry slaughterhouse 192
Effect of a synbiotic food consumption on human gut metabolic profiles evaluated by 1H Nuclear Magnetic Resonance spectroscopy 191
Effect of High-Pressure Homogenization, Nonfat Milk Solids, and Milkfat on the Technological Performance of a Functional Strain for the Production of Probiotic Fermented Milks 188
Composition of four essential oils obtained from plants from Cameroon, and their bactericidal and bacteriostatic activity against Listeria monocytogenes, Salmonella enteritidis and Staphylococcus aureus 188
Duodenal and faecal microbiota of celiac children: molecular, phenotype and metabolome characterization 188
Biodiversity and technological properties of strains of Yarrowia lipolytica in relation to isolation source 187
Effects of milk treatment with dynamic high pressure on microbial population as well as on the lipolytic and proteolytic profiles of Crescenza cheese 186
Pathogenic species deactivation by high pressare homogenization 185
Effect of α-linolenic, capric and lauric acid on the fatty acid biosynthesis in Staphylococcus aureus 185
Use of Saccharomyces cerevisiae strains endowed with b-glucosidase activity for the production of Sangiovese wine 184
Characterization of yeasts associated with Alto Adige speck and identification of biochemical markers for the product authentication 183
Effects of sub-lethal concentrations of hexanal and 2-(E)-hexenal on membrane fatty acid composition and volatile compounds of Listeria monocytogenes, Staphylococcus aureus, Salmonella enteritidis and Escherichia coli 183
Depuration of striped venus clam (Chamelea gallina L.): Effects on microorganisms, sand content, and mortality 183
Acid Stress-Mediated Metabolic Shift in Lactobacillus sanfranciscensis LSCE1 182
Studio preliminare sulla pappa reale: aspetti inerenti l'azione antimicrobica 181
Role of surface-inoculated Debaryomyces hansenii and Yarrowia lipolytica strains in dried fermented sausage manufacture. Part 1: evaluation of their effects on microbial evolution, lipolytic and proteolytic patterns 181
Effects of high pressure homogenization and thermal treatments on gene expression and membrane fatty acid profiles in spoilage and pathogenic food-borne species 180
Suitability of high-dynamic-pressure-treated milk for the production of yogurt. 179
Eucalyptus essential oil as a natural food preservative: in vivo and in vitro antiyeast potential 179
Evaluation of the ability of Yarrowia lipolytica to impart strain-dependent characteristics to cheese when used as a ripening adjunct 178
Effect of lactic acid bacteria fermentation on lipidic and phenolic profiles of tofu 178
Effects of acidic stress on flavour compounds (isovaleric acid) production and gene epression in Lactobacillus sanfranciscensis 176
Probiotic crescenza cheese containing Lactobacillus casei and Lactobacillus acidophilus manufactured with High Pressure-Homogenized Milk 176
Characterization of the yeast population involved in the production of a typical italian bread 176
Assessment of the efficacy of a low-temperature gas plasma prototype for superficial decontamination of table eggs 175
Different fecal microbiotas and volatile organic compounds in treated and untreated children with celiac disease 174
Survival and fatty acid composition of UV-C treated Staphylococcus aureus 174
Microbiological and quality indices for safety and shelf-life prediction of mild processed fresh fish stored under ice and in abuse conditions 172
DOES THE LACTIC ACID BACTERIA FERMENTATION PLAYS A SIGNIFICANT ROLE ON TOFU PHENOLIC COMPOUNDS COMPOSITION? 172
Differentiation of fresh seafood products and storage time using an electronic nose: features selection for data analysis 172
New advances in the integrated management of food processing by-products in Europe: sustainable exploitation of fruit and cereal processing by-products with the production of new food products (NAMASTE EU) 172
Two 2[5H]-furanones as possible signalling molecules in Lactobacillus helveticus 171
Potential of High Pressure Homogenization in the control and enhancement of proteolytic and fermentative activities of some Lactobacillus species 171
2(5H)-furanones as signaling molecole in some Gram + and Gram – species: biosynthesis and intra and interspecific activity 170
Physiology and Biochemistry of Sourdough Yeasts 169
Generation of aroma compounds in sourdough: Effects of stress exposure and lactobacilli–yeasts interactions 168
Characterisation of yeasts involved in the ripening of Pecorino crotonese. 167
Screening Of Natural Compounds To Inhibit Growth And Mycotoxin Production By Aspergillus Spp. And Penicillium Spp. 167
Effect of starch addition to fluid dough during the bread making process 167
New signaling molecules in some gram-positive and gram-negative bacteria 166
Effect of high pressure homogenization on lactic acid bacteria phages and probiotic bacteria phages 166
Effects of Sublethal Concentrations of Hexanal and 2-(E)-hexenal on Membrane Fatty Acid Composition and Metabolite Profiles of Escherichia coli, Listeria monocytogenes, Staphylococcus aureus and Salmonella enteritidis 163
Effect of sourdough fermentation on kamut prolamine 162
Antimicrobial efficacy of citron essential oils on pathogenic bacteria in fruit based salads 162
Influence of chicken diet and tray disposition of breast packaged in high oxygen modified atmosphere on the dishomogeneity of microbial population, discoloration and oxidation dynamics 161
High pressure homogenization is an efficient tool to influence fermentation rate and proteolytic acitivty of starter and non-starter lactic acid bacteria 160
GAS PLASMA TREATMENTS FOR SUPERFICIAL DECONTAMINATION OF TABLE EGGS 160
Suitability of ancient and modern cereals to produce novel functional fermented foods with a high content of antioxidant compounds 160
Impact of Atmospheric Plasma Generated by a DBD Device on Quality-Related Attributes of “Abate Fetel” Pear Fruit. 160
Influence of solubility and broth medium characteristics on the minimal inhibitory concentration (MIC) of selected fatty acids towards Staphylococcus aureus 159
Influence of starch addition and dough microstructure on fermentation aroma production by yeasts and lactobacilli 159
Non-thermal atmospheric gas plasma device for surface decontamination of shell eggs 158
Argentinean indigenous essential oils to control American foulbrood (AFB) in honeybee (Apis mellifera L.) hives 156
Effect of sourdough fermentation on kamut prolamine 156
Essential oil vapour and negative air ions: A novel tool for food preservation 156
Role of surface-inoculated Debaryomyces hansenii and Yarrowia lipolytica strains in dried fermented sausage manufacture. Part 2: evaluation of their effects on sensorial features and biogenic ammine contents 155
Effect of high pressure homogenization on Saccharomyces cerevisiae inactivation and physico-chemical features in apricot and carrot juices 154
Influence of enviromental parameter variation on the growth rate, growth-no growth probability of Staphylococcus aureus in the presence of selected free fatty acids and on their minimal inhibitory concentration 151
Fermented tofu: Enhancement of keeping quality and sensorial properties 151
The use of CCD as a tool to optimize physico-chemical variables for fermented milk, in relation to specific sensorial and rheological features. 149
Microbiological quality and vitality after striped venus clam (Chamelea gallina L.) depuration 149
Totale 20.669
Salva come PNG Salva come JPEG
Categoria #
all - tutte 78.596
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 78.596
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20222.840 0 153 201 173 284 209 107 199 113 234 571 596
2022/20233.687 404 501 212 451 218 278 129 212 569 108 334 271
2023/20241.437 128 178 74 132 116 307 111 104 43 87 75 82
2024/20253.879 197 611 298 280 869 227 300 136 73 239 79 570
2025/20267.892 564 708 773 607 987 543 736 309 1.484 525 338 318
2026/2027555 261 294 0 0 0 0 0 0 0 0 0 0
Totale 30.256