CRIS Current Research Information System

GUERZONI, MARIA ELISABETTA
 Distribuzione geografica
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Continente #
EU - Europa 7.687
NA - Nord America 7.579
AS - Asia 2.342
AF - Africa 331
SA - Sud America 48
OC - Oceania 16
Continente sconosciuto - Info sul continente non disponibili 6
Totale 18.009
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Nazione #
US - Stati Uniti d'America 7.437
GB - Regno Unito 2.239
IT - Italia 1.918
CN - Cina 993
DE - Germania 872
UA - Ucraina 843
SE - Svezia 533
VN - Vietnam 476
IN - India 423
FR - Francia 348
IE - Irlanda 247
SG - Singapore 238
RU - Federazione Russa 236
EE - Estonia 135
CA - Canada 129
ZA - Sudafrica 129
SC - Seychelles 68
TG - Togo 67
CH - Svizzera 57
JO - Giordania 57
AT - Austria 47
JP - Giappone 42
BG - Bulgaria 41
CI - Costa d'Avorio 33
BR - Brasile 32
BE - Belgio 31
TR - Turchia 26
PL - Polonia 21
FI - Finlandia 20
IR - Iran 19
GR - Grecia 18
KR - Corea 18
NG - Nigeria 18
NL - Olanda 16
RO - Romania 13
LB - Libano 12
MX - Messico 12
ES - Italia 11
AU - Australia 8
EG - Egitto 8
NZ - Nuova Zelanda 8
PT - Portogallo 8
CO - Colombia 7
CZ - Repubblica Ceca 7
DK - Danimarca 6
EC - Ecuador 6
HK - Hong Kong 6
PK - Pakistan 6
DZ - Algeria 5
HU - Ungheria 4
KW - Kuwait 4
TH - Thailandia 4
EU - Europa 3
HR - Croazia 3
MK - Macedonia 3
UZ - Uzbekistan 3
A2 - ???statistics.table.value.countryCode.A2??? 2
AE - Emirati Arabi Uniti 2
BD - Bangladesh 2
CY - Cipro 2
ID - Indonesia 2
LV - Lettonia 2
PH - Filippine 2
SK - Slovacchia (Repubblica Slovacca) 2
SM - San Marino 2
TN - Tunisia 2
A1 - Anonimo 1
AF - Afghanistan, Repubblica islamica di 1
AR - Argentina 1
CL - Cile 1
IL - Israele 1
IQ - Iraq 1
LU - Lussemburgo 1
MD - Moldavia 1
MN - Mongolia 1
MU - Mauritius 1
NO - Norvegia 1
PA - Panama 1
RS - Serbia 1
TW - Taiwan 1
VE - Venezuela 1
Totale 18.009
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Città #
Southend 1.946
Chandler 826
Fairfield 736
Ashburn 626
Jacksonville 558
Wilmington 425
Seattle 385
Princeton 382
Woodbridge 370
Houston 348
Ann Arbor 296
Cambridge 264
Dong Ket 261
Dublin 244
Nanjing 195
Singapore 189
Padova 185
Westminster 177
New York 174
Berlin 125
Milan 109
Medford 102
Shenyang 102
Jinan 94
Dearborn 89
Mülheim 89
Saint Petersburg 85
Hebei 74
Hyderabad 67
Lomé 67
Mahé 67
Bologna 64
Changsha 62
Nanchang 61
Amman 57
Rome 55
Munich 54
Beijing 53
Montréal 46
Santa Clara 46
Verona 46
Vienna 44
Mcallen 41
Tianjin 40
Sofia 38
Florence 37
Falls Church 36
San Diego 36
Hangzhou 35
Abidjan 33
Bern 33
Haikou 33
Tokyo 33
Des Moines 32
Redwood City 32
Boardman 29
Brussels 28
Turin 28
Guangzhou 27
Jiaxing 27
Palermo 27
Norwalk 25
Olalla 25
Zhengzhou 23
Taizhou 21
Bremen 20
Ningbo 20
Tappahannock 20
Kunming 18
Parma 18
Taiyuan 18
Abeokuta 17
Helsinki 17
Bari 15
Genoa 15
Los Angeles 15
Cesena 14
Kuban 14
Lanzhou 14
Dallas 13
Paris 13
San Venanzo 13
Toronto 13
Fuzhou 12
Leawood 12
Redmond 12
Warsaw 12
Andover 11
Hefei 11
Catania 10
Istanbul 10
Latina 10
London 10
Naples 10
Sacramento 10
Salerno 10
Perugia 9
Segrate 9
Zanjan 9
Phoenix 8
Totale 11.426
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Nome #
Cinetica della fermentazione alcolica e arresti di fermentazione 842
Fisiologia e biochimica dei lieviti 431
Collagen and fats-enriched smoked sausages: effects on Listeria monocytogenes thermal resistance and textural changes 293
Importanza dell'aspetto microbiologico nella valutazione della shelf-life residua dei prodotti ittici di nuova generazione 209
Furanoni quali possibili molecole segnalatrici in alcuni batteri Gram-positivi e Gram-negativi 199
Biochemical changes to milk following treatment by a novel, cold atmospheric plasma system 197
A survey on yeast microbiota associated with an Italian traditional sweet-leavened baked good fermentation 186
Alternative egg decontamination techniques to washing 169
An in vitro evaluation of the effect of probiotics and prebiotics on the metabolic profile of human microbiota 166
Use of natural aroma compounds to improve shelf-life and safety of minimally processed fruits 162
Involvement of cell fatty acid composition and lipid metabolism in adhesion mechanism of Listeria monocytogenes 161
Effects of milk high pressure homogenization on biogenic amine accumulation during ripening of ovine and bovine Italian cheeses 161
Assessment of Safety, Nutritional, and Spoilage Characteristics of Different Lagoon Grey Mullets (Liza ramada, Liza aurata, and Liza saliens) 158
Use of Yarrowia lipolytica strains for the treatment of olive mill wastewater. 152
Characterization of yeasts involved in the ripening of Pecorino Crotonese cheese 149
Application and use of biotechnology for food fermentation 146
Changes in bacterial populations in refrigerated raw milk collected from a semi-arid area of Algeria 146
Role of cereal type and processing in whole grain in vivo protection from oxidative stress 145
Biofilm forming ability and resistance to sanitizers of different ribotypes and pulsotypes of Listeria monocytogenesi solated from contact surfaces in a poultry slaughterhouse 142
Acid Stress-Mediated Metabolic Shift in Lactobacillus sanfranciscensis LSCE1 139
Atmospheric-pressure gas plasma for decontamination of food products 137
Interactions between high pressure homogenization and antimicrobial activity of lysozyme and lactoperoxidase 136
Evaluation of the antimicrobial activity of citrus essences on Saccharomyces cerevisiae 136
Combined use of FTIR spectroscopy, GC-MS/SPME and Electronic Nose for the evaluation of safety and quality of Balsamic Vinegar of Modena 136
Depuration of striped venus clam (Chamelea gallina L.): Effects on microorganisms, sand content, and mortality 133
Shelf-life and safety characteristics of Italian Toscana traditional fresh sausage (Salsiccia) combining two commercial ready-to-use additives and spices 132
Duodenal and faecal microbiota of celiac children: molecular, phenotype and metabolome characterization 132
Influenza dei processi tecnologici sulla sicurezza e sulle caratteristiche qualitative delle carni e dei prodotti a base di carne 131
Potential of functional strains, isolated from traditional Maasai milk, as starters for the production of fermented milks 130
Assessment of the efficacy of a low-temperature gas plasma prototype for superficial decontamination of table eggs 130
Antimicrobial Potential and Chemical Characterization of Serbian Liverwort (Porella arboris-vitae): SEM and TEM Observations 130
Effects of high pressure homogenization on the activity of lysozyme and lactoferrin against Listeria monocytogenes 127
Characterization of the yeast population involved in the production of a typical italian bread 127
Effect of α-linolenic, capric and lauric acid on the fatty acid biosynthesis in Staphylococcus aureus 125
Emerging Technologies for Probiotic and Prebiotic Foods 124
Effect of a synbiotic food consumption on human gut metabolic profiles evaluated by 1H Nuclear Magnetic Resonance spectroscopy 123
Anti-yeast activity of mentha oil and vapours through in vitro and in vivo (real fruit juices) assays 122
Combined effects of thermal treatments and monoglycerides on Listeria monocytogenes survival in model system 121
Effect of aroma compounds on the microbial stabilization of orange-based soft drinks 120
Fecal Microbiota and Metabolome of Children with Autism and Pervasive Developmental Disorder Not Otherwise Specified 120
Effect of high pressure homogenisation of milk on cheese yield and microbiology, lipolysis and proteolysis during ripening of Caciotta cheese 120
Characterization of yeasts associated with Alto Adige speck and identification of biochemical markers for the product authentication 119
Suitability of high-dynamic-pressure-treated milk for the production of yogurt. 118
Evaluation of the ability of Yarrowia lipolytica to impart strain-dependent characteristics to cheese when used as a ripening adjunct 118
Potentialities of high-pressure homogenization to inactivate Zygosaccharomyces bailii in fruit juices 117
Le conserve alimentari 116
Development of a rapid PCR protocol to detect Vibrio parahaemolyticus in clams 116
Fattori che influenzano lo sviluppo di Saccharomyces in prodotti caseari 115
Potential of High Pressure Homogenization in the control and enhancement of proteolytic and fermentative activities of some Lactobacillus species 115
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 115
Comparative analysis of the effects of different strategies to reduce the listeria monocytogenes growth extent in italian flash fermented sausages 113
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 113
Gut microbiota and metabolome modulation in sourdough bread fed rats 113
Argentinean indigenous essential oils to control American foulbrood (AFB) in honeybee (Apis mellifera L.) hives 112
Probiotic crescenza cheese containing Lactobacillus casei and Lactobacillus acidophilus manufactured with High Pressure-Homogenized Milk 111
Effect of high pressure homogenization on lactic acid bacteria phages and probiotic bacteria phages 110
Effect of a pre-treatment of milk with high pressure homogenization on yield as well as on microbiological, lipolytic and proteolytic patterns of “Pecorino” cheese 108
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 107
Use of Saccharomyces cerevisiae strains endowed with b-glucosidase activity for the production of Sangiovese wine 107
Effects of milk treatment with dynamic high pressure on microbial population as well as on the lipolytic and proteolytic profiles of Crescenza cheese 106
Generation of aroma compounds in sourdough: Effects of stress exposure and lactobacilli–yeasts interactions 106
Impact of Atmospheric Plasma Generated by a DBD Device on Quality-Related Attributes of “Abate Fetel” Pear Fruit. 106
2(5H)-furanones as signaling molecole in some Gram + and Gram – species: biosynthesis and intra and interspecific activity 106
Characterisation of yeasts involved in the ripening of Pecorino crotonese. 105
Effect of high pressure homogenization on Saccharomyces cerevisiae inactivation and physico-chemical features in apricot and carrot juices 104
Biodiversity and technological properties of strains of Yarrowia lipolytica in relation to isolation source 104
Suitability of high pressure-homogenized milk for the production of probiotic fermented milk containing lactobacillus paracasei and lactobacillus acidophilus 102
Survival and fatty acid composition of UV-C treated Staphylococcus aureus 102
New signaling molecules in some gram-positive and gram-negative bacteria 101
Studio preliminare sulla pappa reale: aspetti inerenti l'azione antimicrobica 100
Effect of sourdough fermentation on kamut prolamine 100
Different fecal microbiotas and volatile organic compounds in treated and untreated children with celiac disease 100
Suitability of ancient and modern cereals to produce novel functional fermented foods with a high content of antioxidant compounds 100
Effect of high pressure homogenization applied individually or in combination with other mild physical or chemical stresses on Bacillus cereus and Bacillus subtilis spore viability 98
DOES THE LACTIC ACID BACTERIA FERMENTATION PLAYS A SIGNIFICANT ROLE ON TOFU PHENOLIC COMPOUNDS COMPOSITION? 98
Non-thermal atmospheric gas plasma device for surface decontamination of shell eggs 98
Differentiation of fresh seafood products and storage time using an electronic nose: features selection for data analysis 98
Influence of starch addition and dough microstructure on fermentation aroma production by yeasts and lactobacilli 97
Effects of acidic stress on flavour compounds (isovaleric acid) production and gene epression in Lactobacillus sanfranciscensis 96
Fermented tofu: Enhancement of keeping quality and sensorial properties 96
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 96
Pathogenic species deactivation by high pressare homogenization 95
GAS PLASMA TREATMENTS FOR SUPERFICIAL DECONTAMINATION OF TABLE EGGS 95
Identification of volatile components of liverwort (Porella cordaeana) extracts using GC/MS-SPME and their antimicrobial activity 95
Two 2[5H]-furanones as possible signalling molecules in Lactobacillus helveticus 94
Essential oil vapour and negative air ions: A novel tool for food preservation 94
Influence of solubility and broth medium characteristics on the minimal inhibitory concentration (MIC) of selected fatty acids towards Staphylococcus aureus 92
Composition of four essential oils obtained from plants from Cameroon, and their bactericidal and bacteriostatic activity against Listeria monocytogenes, Salmonella enteritidis and Staphylococcus aureus 92
Eucalyptus essential oil as a natural food preservative: in vivo and in vitro antiyeast potential 92
Effect of sourdough fermentation on kamut prolamine 91
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) 91
Microbiological and quality indices for safety and shelf-life prediction of mild processed fresh fish stored under ice and in abuse conditions 90
Antimicrobial efficacy of citron essential oils on pathogenic bacteria in fruit based salads 90
Variability of the lipolytic activity and volatile molecules production by a strain of Yarrowia lipolytica in pork fat and its dependence on environmental conditions 90
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 89
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 89
Non thermal plasma as an alternative tool for milk processing 88
Impact of a synbiotic food on the gut microbial ecology and metabolic profiles 87
The use of CCD as a tool to optimize physico-chemical variables for fermented milk, in relation to specific sensorial and rheological features. 86
Influenza degli stress ambientali, associati a processi fermentativi, sulla produzione di molecole aromatiche da parte di lieviti e batteri lattici 85
Totale 13.032
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Categoria #
all - tutte 41.901
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 41.901
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20203.655 0 146 135 286 362 438 491 525 473 302 169 328
2020/20213.068 547 202 98 174 64 167 85 232 431 223 171 674
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
2024/2025446 197 249 0 0 0 0 0 0 0 0 0 0
Totale 18.376