CRIS Current Research Information System

GUERZONI, MARIA ELISABETTA
 Distribuzione geografica
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Continente #
NA - Nord America 10.066
EU - Europa 9.237
AS - Asia 8.184
AF - Africa 514
SA - Sud America 494
OC - Oceania 22
Continente sconosciuto - Info sul continente non disponibili 7
Totale 28.524
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Nazione #
US - Stati Uniti d'America 9.854
CN - Cina 2.528
IT - Italia 2.443
SG - Singapore 2.326
GB - Regno Unito 2.286
VN - Vietnam 1.596
DE - Germania 995
UA - Ucraina 852
FR - Francia 628
SE - Svezia 536
IN - India 535
HK - Hong Kong 409
RU - Federazione Russa 397
BR - Brasile 353
IE - Irlanda 251
NL - Olanda 223
JP - Giappone 200
ZA - Sudafrica 172
CA - Canada 165
EE - Estonia 135
KR - Corea 132
FI - Finlandia 108
SC - Seychelles 98
CI - Costa d'Avorio 83
TG - Togo 68
CH - Svizzera 65
JO - Giordania 62
AR - Argentina 59
TR - Turchia 54
AT - Austria 52
BG - Bulgaria 44
ID - Indonesia 44
PL - Polonia 42
BE - Belgio 37
BD - Bangladesh 34
MX - Messico 34
PH - Filippine 34
EC - Ecuador 32
IQ - Iraq 32
TH - Thailandia 32
PK - Pakistan 27
GR - Grecia 25
CO - Colombia 24
IR - Iran 24
ES - Italia 23
NG - Nigeria 23
TW - Taiwan 19
PT - Portogallo 18
UZ - Uzbekistan 18
MA - Marocco 17
LB - Libano 15
EG - Egitto 14
RO - Romania 13
AU - Australia 12
MY - Malesia 12
DZ - Algeria 11
TN - Tunisia 11
LT - Lituania 10
CZ - Repubblica Ceca 9
NZ - Nuova Zelanda 9
SA - Arabia Saudita 9
VE - Venezuela 9
ET - Etiopia 7
DK - Danimarca 6
KW - Kuwait 6
AE - Emirati Arabi Uniti 5
CL - Cile 5
CY - Cipro 5
HR - Croazia 5
HU - Ungheria 5
IL - Israele 5
PE - Perù 5
KE - Kenya 4
KZ - Kazakistan 4
MK - Macedonia 4
RS - Serbia 4
BA - Bosnia-Erzegovina 3
DO - Repubblica Dominicana 3
EU - Europa 3
HN - Honduras 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
CR - Costa Rica 2
GT - Guatemala 2
MD - Moldavia 2
NO - Norvegia 2
PS - Palestinian Territory 2
QA - Qatar 2
SI - Slovenia 2
SM - San Marino 2
UY - Uruguay 2
A1 - Anonimo 1
AF - Afghanistan, Repubblica islamica di 1
AI - Anguilla 1
AL - Albania 1
Totale 28.504
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Città #
Southend 1.946
Singapore 1.579
Ashburn 1.062
Chandler 826
Fairfield 736
Santa Clara 581
Jacksonville 558
Wilmington 425
San Jose 409
Seattle 389
Hong Kong 383
Princeton 382
Woodbridge 370
Houston 354
Ho Chi Minh City 333
Hefei 315
Ann Arbor 296
Beijing 271
Cambridge 264
Hanoi 262
Dong Ket 261
Dublin 246
Boardman 212
New York 209
Nanjing 201
Padova 200
Lauterbourg 187
Westminster 177
Tokyo 175
Milan 145
Berlin 127
Los Angeles 113
Bologna 106
Shenyang 105
Medford 102
Jinan 100
Rome 99
Buffalo 94
Dearborn 89
Helsinki 89
Mülheim 89
Seoul 86
Saint Petersburg 85
Abidjan 83
Guangzhou 80
Changsha 78
Munich 75
Hebei 74
Dallas 72
Lomé 68
Hyderabad 67
Mahé 67
Nanchang 63
Amman 60
Verona 57
Hangzhou 54
Florence 53
Tianjin 52
Zhengzhou 49
Da Nang 47
Vienna 47
Montréal 46
Haiphong 44
Shanghai 44
Frankfurt am Main 42
Mcallen 41
Sofia 39
San Diego 38
São Paulo 38
Falls Church 36
Redondo Beach 36
Palermo 35
Bengaluru 33
Bern 33
Haikou 33
Cesena 32
Des Moines 32
Redwood City 32
Falkenstein 30
Brussels 29
Turin 29
Johannesburg 28
Jiaxing 27
Phoenix 27
Yubileyny 27
Shenzhen 26
Norwalk 25
Olalla 25
Parma 25
Fuzhou 23
Orem 23
Taiyuan 23
Warsaw 23
Council Bluffs 22
Genoa 22
London 22
Wuhan 22
Kunming 21
Ningbo 21
Pescara 21
Totale 17.359
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Nome #
Cinetica della fermentazione alcolica e arresti di fermentazione 1.083
Fisiologia e biochimica dei lieviti 624
Collagen and fats-enriched smoked sausages: effects on Listeria monocytogenes thermal resistance and textural changes 392
Importanza dell'aspetto microbiologico nella valutazione della shelf-life residua dei prodotti ittici di nuova generazione 321
Biochemical changes to milk following treatment by a novel, cold atmospheric plasma system 294
Furanoni quali possibili molecole segnalatrici in alcuni batteri Gram-positivi e Gram-negativi 276
A survey on yeast microbiota associated with an Italian traditional sweet-leavened baked good fermentation 262
An in vitro evaluation of the effect of probiotics and prebiotics on the metabolic profile of human microbiota 242
Use of natural aroma compounds to improve shelf-life and safety of minimally processed fruits 237
Effects of milk high pressure homogenization on biogenic amine accumulation during ripening of ovine and bovine Italian cheeses 234
Involvement of cell fatty acid composition and lipid metabolism in adhesion mechanism of Listeria monocytogenes 229
Shelf-life and safety characteristics of Italian Toscana traditional fresh sausage (Salsiccia) combining two commercial ready-to-use additives and spices 224
Alternative egg decontamination techniques to washing 223
Assessment of Safety, Nutritional, and Spoilage Characteristics of Different Lagoon Grey Mullets (Liza ramada, Liza aurata, and Liza saliens) 220
Use of Yarrowia lipolytica strains for the treatment of olive mill wastewater. 217
Changes in bacterial populations in refrigerated raw milk collected from a semi-arid area of Algeria 217
Characterization of yeasts involved in the ripening of Pecorino Crotonese cheese 214
Fattori che influenzano lo sviluppo di Saccharomyces in prodotti caseari 210
Application and use of biotechnology for food fermentation 209
Atmospheric-pressure gas plasma for decontamination of food products 209
Fecal Microbiota and Metabolome of Children with Autism and Pervasive Developmental Disorder Not Otherwise Specified 207
Role of cereal type and processing in whole grain in vivo protection from oxidative stress 206
Influenza dei processi tecnologici sulla sicurezza e sulle caratteristiche qualitative delle carni e dei prodotti a base di carne 205
Emerging Technologies for Probiotic and Prebiotic Foods 204
Combined use of FTIR spectroscopy, GC-MS/SPME and Electronic Nose for the evaluation of safety and quality of Balsamic Vinegar of Modena 203
Interactions between high pressure homogenization and antimicrobial activity of lysozyme and lactoperoxidase 202
Potential of functional strains, isolated from traditional Maasai milk, as starters for the production of fermented milks 200
Antimicrobial Potential and Chemical Characterization of Serbian Liverwort (Porella arboris-vitae): SEM and TEM Observations 199
Evaluation of the antimicrobial activity of citrus essences on Saccharomyces cerevisiae 197
Le conserve alimentari 197
Combined effects of thermal treatments and monoglycerides on Listeria monocytogenes survival in model system 193
Effects of high pressure homogenization on the activity of lysozyme and lactoferrin against Listeria monocytogenes 193
Effect of aroma compounds on the microbial stabilization of orange-based soft drinks 191
Anti-yeast activity of mentha oil and vapours through in vitro and in vivo (real fruit juices) assays 190
Development of a rapid PCR protocol to detect Vibrio parahaemolyticus in clams 189
Comparative analysis of the effects of different strategies to reduce the listeria monocytogenes growth extent in italian flash fermented sausages 187
Biofilm forming ability and resistance to sanitizers of different ribotypes and pulsotypes of Listeria monocytogenesi solated from contact surfaces in a poultry slaughterhouse 187
Gut microbiota and metabolome modulation in sourdough bread fed rats 186
Duodenal and faecal microbiota of celiac children: molecular, phenotype and metabolome characterization 185
Effects of milk treatment with dynamic high pressure on microbial population as well as on the lipolytic and proteolytic profiles of Crescenza cheese 180
Effect of a synbiotic food consumption on human gut metabolic profiles evaluated by 1H Nuclear Magnetic Resonance spectroscopy 180
Effect of high pressure homogenisation of milk on cheese yield and microbiology, lipolysis and proteolysis during ripening of Caciotta cheese 179
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 177
Suitability of high-dynamic-pressure-treated milk for the production of yogurt. 176
Characterization of yeasts associated with Alto Adige speck and identification of biochemical markers for the product authentication 176
Biodiversity and technological properties of strains of Yarrowia lipolytica in relation to isolation source 176
Studio preliminare sulla pappa reale: aspetti inerenti l'azione antimicrobica 175
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 175
Effect of α-linolenic, capric and lauric acid on the fatty acid biosynthesis in Staphylococcus aureus 175
Composition of four essential oils obtained from plants from Cameroon, and their bactericidal and bacteriostatic activity against Listeria monocytogenes, Salmonella enteritidis and Staphylococcus aureus 175
Acid Stress-Mediated Metabolic Shift in Lactobacillus sanfranciscensis LSCE1 175
Evaluation of the ability of Yarrowia lipolytica to impart strain-dependent characteristics to cheese when used as a ripening adjunct 174
Pathogenic species deactivation by high pressare homogenization 174
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 173
Effects of high pressure homogenization and thermal treatments on gene expression and membrane fatty acid profiles in spoilage and pathogenic food-borne species 172
Effects of acidic stress on flavour compounds (isovaleric acid) production and gene epression in Lactobacillus sanfranciscensis 172
Characterization of the yeast population involved in the production of a typical italian bread 171
Different fecal microbiotas and volatile organic compounds in treated and untreated children with celiac disease 169
Assessment of the efficacy of a low-temperature gas plasma prototype for superficial decontamination of table eggs 169
Depuration of striped venus clam (Chamelea gallina L.): Effects on microorganisms, sand content, and mortality 169
Survival and fatty acid composition of UV-C treated Staphylococcus aureus 169
Eucalyptus essential oil as a natural food preservative: in vivo and in vitro antiyeast potential 169
Potentialities of high-pressure homogenization to inactivate Zygosaccharomyces bailii in fruit juices 169
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) 169
Potential of High Pressure Homogenization in the control and enhancement of proteolytic and fermentative activities of some Lactobacillus species 167
Use of Saccharomyces cerevisiae strains endowed with b-glucosidase activity for the production of Sangiovese wine 167
DOES THE LACTIC ACID BACTERIA FERMENTATION PLAYS A SIGNIFICANT ROLE ON TOFU PHENOLIC COMPOUNDS COMPOSITION? 167
Probiotic crescenza cheese containing Lactobacillus casei and Lactobacillus acidophilus manufactured with High Pressure-Homogenized Milk 166
Differentiation of fresh seafood products and storage time using an electronic nose: features selection for data analysis 166
Microbiological and quality indices for safety and shelf-life prediction of mild processed fresh fish stored under ice and in abuse conditions 165
Two 2[5H]-furanones as possible signalling molecules in Lactobacillus helveticus 165
2(5H)-furanones as signaling molecole in some Gram + and Gram – species: biosynthesis and intra and interspecific activity 165
Screening Of Natural Compounds To Inhibit Growth And Mycotoxin Production By Aspergillus Spp. And Penicillium Spp. 163
Effect of high pressure homogenization on lactic acid bacteria phages and probiotic bacteria phages 162
Characterisation of yeasts involved in the ripening of Pecorino crotonese. 161
Generation of aroma compounds in sourdough: Effects of stress exposure and lactobacilli–yeasts interactions 161
Effect of starch addition to fluid dough during the bread making process 161
New signaling molecules in some gram-positive and gram-negative bacteria 160
Effect of sourdough fermentation on kamut prolamine 159
Physiology and Biochemistry of Sourdough Yeasts 158
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 157
Impact of Atmospheric Plasma Generated by a DBD Device on Quality-Related Attributes of “Abate Fetel” Pear Fruit. 156
Antimicrobial efficacy of citron essential oils on pathogenic bacteria in fruit based salads 156
Effect of lactic acid bacteria fermentation on lipidic and phenolic profiles of tofu 156
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 154
Influence of starch addition and dough microstructure on fermentation aroma production by yeasts and lactobacilli 154
Effect of sourdough fermentation on kamut prolamine 153
Suitability of ancient and modern cereals to produce novel functional fermented foods with a high content of antioxidant compounds 153
Essential oil vapour and negative air ions: A novel tool for food preservation 152
High pressure homogenization is an efficient tool to influence fermentation rate and proteolytic acitivty of starter and non-starter lactic acid bacteria 151
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 151
Argentinean indigenous essential oils to control American foulbrood (AFB) in honeybee (Apis mellifera L.) hives 150
Influence of solubility and broth medium characteristics on the minimal inhibitory concentration (MIC) of selected fatty acids towards Staphylococcus aureus 150
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 148
Fermented tofu: Enhancement of keeping quality and sensorial properties 147
GAS PLASMA TREATMENTS FOR SUPERFICIAL DECONTAMINATION OF TABLE EGGS 145
Suitability of high pressure-homogenized milk for the production of probiotic fermented milk containing lactobacillus paracasei and lactobacillus acidophilus 144
Rapid GC-MS-XCMS meethod for determination of Gamma-aminobutyric acid (GABA) produced by Lactic acid bacteria in various media 144
Identification of volatile components of liverwort (Porella cordaeana) extracts using GC/MS-SPME and their antimicrobial activity 144
High Pressure Homogenization to Improve Microbial Safety, Shelf-life and Functionality of Foods and Ingredients 143
Totale 19.817
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Categoria #
all - tutte 71.433
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 71.433
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20211.068 0 0 0 0 0 0 0 0 0 223 171 674
2021/20223.091 251 153 201 173 284 209 107 199 113 234 571 596
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
2025/20267.134 564 708 773 607 987 543 736 309 1.484 423 0 0
Totale 28.943