CRIS Current Research Information System

GUERZONI, MARIA ELISABETTA
 Distribuzione geografica
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Continente #
NA - Nord America 9.350
EU - Europa 8.829
AS - Asia 6.248
AF - Africa 461
SA - Sud America 448
OC - Oceania 20
Continente sconosciuto - Info sul continente non disponibili 7
Totale 25.363
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Nazione #
US - Stati Uniti d'America 9.151
IT - Italia 2.355
GB - Regno Unito 2.270
CN - Cina 2.123
SG - Singapore 1.965
DE - Germania 974
UA - Ucraina 847
VN - Vietnam 769
SE - Svezia 535
IN - India 476
FR - Francia 428
RU - Federazione Russa 395
HK - Hong Kong 373
BR - Brasile 327
IE - Irlanda 250
NL - Olanda 210
JP - Giappone 171
CA - Canada 163
ZA - Sudafrica 153
EE - Estonia 135
KR - Corea 115
SC - Seychelles 98
CI - Costa d'Avorio 82
FI - Finlandia 73
TG - Togo 67
CH - Svizzera 63
JO - Giordania 59
AR - Argentina 55
AT - Austria 51
BG - Bulgaria 43
TR - Turchia 43
PL - Polonia 38
BE - Belgio 36
ID - Indonesia 34
EC - Ecuador 28
MX - Messico 25
IR - Iran 24
GR - Grecia 21
NG - Nigeria 20
CO - Colombia 19
ES - Italia 18
PT - Portogallo 15
LB - Libano 14
RO - Romania 13
BD - Bangladesh 11
EG - Egitto 11
AU - Australia 10
DZ - Algeria 10
IQ - Iraq 10
CZ - Repubblica Ceca 9
MA - Marocco 9
NZ - Nuova Zelanda 9
PK - Pakistan 9
TH - Thailandia 9
LT - Lituania 8
UZ - Uzbekistan 8
DK - Danimarca 6
CY - Cipro 5
KW - Kuwait 5
PE - Perù 5
PH - Filippine 5
VE - Venezuela 5
AE - Emirati Arabi Uniti 4
CL - Cile 4
HR - Croazia 4
HU - Ungheria 4
KE - Kenya 4
MK - Macedonia 4
MY - Malesia 4
RS - Serbia 4
BA - Bosnia-Erzegovina 3
DO - Repubblica Dominicana 3
EU - Europa 3
LV - Lettonia 3
SK - Slovacchia (Repubblica Slovacca) 3
TN - Tunisia 3
A2 - ???statistics.table.value.countryCode.A2??? 2
BY - Bielorussia 2
CR - Costa Rica 2
GT - Guatemala 2
IL - Israele 2
MD - Moldavia 2
NO - Norvegia 2
PY - Paraguay 2
SM - San Marino 2
TW - Taiwan 2
UY - Uruguay 2
A1 - Anonimo 1
AF - Afghanistan, Repubblica islamica di 1
AI - Anguilla 1
AL - Albania 1
AZ - Azerbaigian 1
BJ - Benin 1
ET - Etiopia 1
GN - Guinea 1
GY - Guiana 1
HN - Honduras 1
KZ - Kazakistan 1
LU - Lussemburgo 1
MN - Mongolia 1
Totale 25.353
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Città #
Southend 1.946
Singapore 1.260
Ashburn 992
Chandler 826
Fairfield 736
Santa Clara 575
Jacksonville 558
Wilmington 425
Seattle 389
Princeton 382
Woodbridge 370
Hong Kong 366
Houston 351
Hefei 315
Ann Arbor 296
Cambridge 264
Dong Ket 261
Beijing 259
Dublin 245
Boardman 211
Padova 200
Nanjing 199
New York 197
Westminster 177
Tokyo 158
Milan 145
Berlin 125
Los Angeles 108
Ho Chi Minh City 106
Shenyang 104
Medford 102
Jinan 98
Rome 96
Bologna 95
Buffalo 92
Dearborn 89
Mülheim 89
Saint Petersburg 85
Seoul 85
Abidjan 82
Hanoi 76
Munich 75
Hebei 74
Changsha 70
Dallas 70
Hyderabad 67
Lomé 67
Mahé 67
Nanchang 62
Amman 58
Verona 57
Helsinki 55
Florence 53
Guangzhou 52
Vienna 47
Montréal 46
Hangzhou 44
Mcallen 41
Tianjin 41
Sofia 39
Falls Church 36
Redondo Beach 36
San Diego 36
São Paulo 36
Palermo 35
Zhengzhou 35
Bern 33
Frankfurt am Main 33
Haikou 33
Bengaluru 32
Cesena 32
Des Moines 32
Redwood City 32
Falkenstein 30
Shanghai 30
Brussels 29
Turin 29
Jiaxing 27
Yubileyny 27
Norwalk 25
Olalla 25
Phoenix 25
Parma 23
Taiyuan 23
Warsaw 22
Genoa 21
Kunming 21
Ningbo 21
Pescara 21
Taizhou 21
Bremen 20
Naples 20
Tappahannock 20
London 19
Abeokuta 17
Bari 17
Haiphong 17
Chicago 16
Fuzhou 16
Lanzhou 16
Totale 15.659
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Nome #
Cinetica della fermentazione alcolica e arresti di fermentazione 1.040
Fisiologia e biochimica dei lieviti 586
Collagen and fats-enriched smoked sausages: effects on Listeria monocytogenes thermal resistance and textural changes 378
Importanza dell'aspetto microbiologico nella valutazione della shelf-life residua dei prodotti ittici di nuova generazione 278
Biochemical changes to milk following treatment by a novel, cold atmospheric plasma system 265
A survey on yeast microbiota associated with an Italian traditional sweet-leavened baked good fermentation 253
Furanoni quali possibili molecole segnalatrici in alcuni batteri Gram-positivi e Gram-negativi 251
Use of natural aroma compounds to improve shelf-life and safety of minimally processed fruits 221
An in vitro evaluation of the effect of probiotics and prebiotics on the metabolic profile of human microbiota 215
Effects of milk high pressure homogenization on biogenic amine accumulation during ripening of ovine and bovine Italian cheeses 209
Alternative egg decontamination techniques to washing 207
Involvement of cell fatty acid composition and lipid metabolism in adhesion mechanism of Listeria monocytogenes 206
Shelf-life and safety characteristics of Italian Toscana traditional fresh sausage (Salsiccia) combining two commercial ready-to-use additives and spices 204
Use of Yarrowia lipolytica strains for the treatment of olive mill wastewater. 203
Characterization of yeasts involved in the ripening of Pecorino Crotonese cheese 202
Assessment of Safety, Nutritional, and Spoilage Characteristics of Different Lagoon Grey Mullets (Liza ramada, Liza aurata, and Liza saliens) 201
Interactions between high pressure homogenization and antimicrobial activity of lysozyme and lactoperoxidase 195
Application and use of biotechnology for food fermentation 195
Combined use of FTIR spectroscopy, GC-MS/SPME and Electronic Nose for the evaluation of safety and quality of Balsamic Vinegar of Modena 193
Potential of functional strains, isolated from traditional Maasai milk, as starters for the production of fermented milks 192
Fattori che influenzano lo sviluppo di Saccharomyces in prodotti caseari 189
Evaluation of the antimicrobial activity of citrus essences on Saccharomyces cerevisiae 183
Changes in bacterial populations in refrigerated raw milk collected from a semi-arid area of Algeria 183
Atmospheric-pressure gas plasma for decontamination of food products 182
Influenza dei processi tecnologici sulla sicurezza e sulle caratteristiche qualitative delle carni e dei prodotti a base di carne 181
Le conserve alimentari 180
Role of cereal type and processing in whole grain in vivo protection from oxidative stress 180
Effects of high pressure homogenization on the activity of lysozyme and lactoferrin against Listeria monocytogenes 176
Emerging Technologies for Probiotic and Prebiotic Foods 175
Effect of aroma compounds on the microbial stabilization of orange-based soft drinks 174
Biofilm forming ability and resistance to sanitizers of different ribotypes and pulsotypes of Listeria monocytogenesi solated from contact surfaces in a poultry slaughterhouse 174
Combined effects of thermal treatments and monoglycerides on Listeria monocytogenes survival in model system 172
Antimicrobial Potential and Chemical Characterization of Serbian Liverwort (Porella arboris-vitae): SEM and TEM Observations 171
Anti-yeast activity of mentha oil and vapours through in vitro and in vivo (real fruit juices) assays 168
Duodenal and faecal microbiota of celiac children: molecular, phenotype and metabolome characterization 166
Evaluation of the ability of Yarrowia lipolytica to impart strain-dependent characteristics to cheese when used as a ripening adjunct 165
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 165
Effect of high pressure homogenisation of milk on cheese yield and microbiology, lipolysis and proteolysis during ripening of Caciotta cheese 165
Suitability of high-dynamic-pressure-treated milk for the production of yogurt. 164
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 163
Effect of α-linolenic, capric and lauric acid on the fatty acid biosynthesis in Staphylococcus aureus 163
Effect of a synbiotic food consumption on human gut metabolic profiles evaluated by 1H Nuclear Magnetic Resonance spectroscopy 163
Fecal Microbiota and Metabolome of Children with Autism and Pervasive Developmental Disorder Not Otherwise Specified 163
Acid Stress-Mediated Metabolic Shift in Lactobacillus sanfranciscensis LSCE1 163
Comparative analysis of the effects of different strategies to reduce the listeria monocytogenes growth extent in italian flash fermented sausages 161
Studio preliminare sulla pappa reale: aspetti inerenti l'azione antimicrobica 161
Characterization of the yeast population involved in the production of a typical italian bread 161
Effects of milk treatment with dynamic high pressure on microbial population as well as on the lipolytic and proteolytic profiles of Crescenza cheese 159
Assessment of the efficacy of a low-temperature gas plasma prototype for superficial decontamination of table eggs 158
Potentialities of high-pressure homogenization to inactivate Zygosaccharomyces bailii in fruit juices 158
Potential of High Pressure Homogenization in the control and enhancement of proteolytic and fermentative activities of some Lactobacillus species 156
Characterization of yeasts associated with Alto Adige speck and identification of biochemical markers for the product authentication 156
Depuration of striped venus clam (Chamelea gallina L.): Effects on microorganisms, sand content, and mortality 156
Two 2[5H]-furanones as possible signalling molecules in Lactobacillus helveticus 155
Gut microbiota and metabolome modulation in sourdough bread fed rats 154
Development of a rapid PCR protocol to detect Vibrio parahaemolyticus in clams 154
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 153
Biodiversity and technological properties of strains of Yarrowia lipolytica in relation to isolation source 153
Probiotic crescenza cheese containing Lactobacillus casei and Lactobacillus acidophilus manufactured with High Pressure-Homogenized Milk 151
Pathogenic species deactivation by high pressare homogenization 150
Survival and fatty acid composition of UV-C treated Staphylococcus aureus 148
Generation of aroma compounds in sourdough: Effects of stress exposure and lactobacilli–yeasts interactions 147
Effects of high pressure homogenization and thermal treatments on gene expression and membrane fatty acid profiles in spoilage and pathogenic food-borne species 147
Effects of acidic stress on flavour compounds (isovaleric acid) production and gene epression in Lactobacillus sanfranciscensis 146
Effect of sourdough fermentation on kamut prolamine 145
2(5H)-furanones as signaling molecole in some Gram + and Gram – species: biosynthesis and intra and interspecific activity 145
Microbiological and quality indices for safety and shelf-life prediction of mild processed fresh fish stored under ice and in abuse conditions 144
Effect of high pressure homogenization on lactic acid bacteria phages and probiotic bacteria phages 144
Different fecal microbiotas and volatile organic compounds in treated and untreated children with celiac disease 144
Use of Saccharomyces cerevisiae strains endowed with b-glucosidase activity for the production of Sangiovese wine 144
Characterisation of yeasts involved in the ripening of Pecorino crotonese. 143
New signaling molecules in some gram-positive and gram-negative bacteria 143
DOES THE LACTIC ACID BACTERIA FERMENTATION PLAYS A SIGNIFICANT ROLE ON TOFU PHENOLIC COMPOUNDS COMPOSITION? 141
Impact of Atmospheric Plasma Generated by a DBD Device on Quality-Related Attributes of “Abate Fetel” Pear Fruit. 140
Differentiation of fresh seafood products and storage time using an electronic nose: features selection for data analysis 140
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 139
Antimicrobial efficacy of citron essential oils on pathogenic bacteria in fruit based salads 139
Influence of starch addition and dough microstructure on fermentation aroma production by yeasts and lactobacilli 139
Argentinean indigenous essential oils to control American foulbrood (AFB) in honeybee (Apis mellifera L.) hives 137
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 137
Physiology and Biochemistry of Sourdough Yeasts 137
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) 137
High pressure homogenization is an efficient tool to influence fermentation rate and proteolytic acitivty of starter and non-starter lactic acid bacteria 134
Composition of four essential oils obtained from plants from Cameroon, and their bactericidal and bacteriostatic activity against Listeria monocytogenes, Salmonella enteritidis and Staphylococcus aureus 134
Screening Of Natural Compounds To Inhibit Growth And Mycotoxin Production By Aspergillus Spp. And Penicillium Spp. 134
Eucalyptus essential oil as a natural food preservative: in vivo and in vitro antiyeast potential 134
Essential oil vapour and negative air ions: A novel tool for food preservation 134
Effect of sourdough fermentation on kamut prolamine 133
Fermented tofu: Enhancement of keeping quality and sensorial properties 133
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 133
Influence of solubility and broth medium characteristics on the minimal inhibitory concentration (MIC) of selected fatty acids towards Staphylococcus aureus 132
Suitability of high pressure-homogenized milk for the production of probiotic fermented milk containing lactobacillus paracasei and lactobacillus acidophilus 131
The use of CCD as a tool to optimize physico-chemical variables for fermented milk, in relation to specific sensorial and rheological features. 130
Suitability of ancient and modern cereals to produce novel functional fermented foods with a high content of antioxidant compounds 130
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 129
Effect of high pressure homogenization on Saccharomyces cerevisiae inactivation and physico-chemical features in apricot and carrot juices 129
Identification of volatile components of liverwort (Porella cordaeana) extracts using GC/MS-SPME and their antimicrobial activity 129
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 127
High Pressure Homogenization to Improve Microbial Safety, Shelf-life and Functionality of Foods and Ingredients 127
Non-thermal atmospheric gas plasma device for surface decontamination of shell eggs 127
Totale 17.804
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Categoria #
all - tutte 65.741
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 65.741
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20211.983 0 0 0 0 0 167 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
2024/20253.879 197 611 298 280 869 227 300 136 73 239 79 570
2025/20263.921 564 708 773 607 987 282 0 0 0 0 0 0
Totale 25.730