CRIS Current Research Information System

GUERZONI, MARIA ELISABETTA
 Distribuzione geografica
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Continente #
NA - Nord America 10.615
EU - Europa 9.312
AS - Asia 8.281
AF - Africa 514
SA - Sud America 509
OC - Oceania 23
Continente sconosciuto - Info sul continente non disponibili 7
Totale 29.261
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Nazione #
US - Stati Uniti d'America 10.384
CN - Cina 2.545
IT - Italia 2.500
SG - Singapore 2.336
GB - Regno Unito 2.290
VN - Vietnam 1.596
DE - Germania 996
UA - Ucraina 852
FR - Francia 629
SE - Svezia 536
IN - India 535
HK - Hong Kong 421
RU - Federazione Russa 399
BR - Brasile 365
IE - Irlanda 251
NL - Olanda 224
JP - Giappone 200
CA - Canada 177
ZA - Sudafrica 172
EE - Estonia 135
KR - Corea 132
FI - Finlandia 108
SC - Seychelles 98
BD - Bangladesh 87
CI - Costa d'Avorio 83
TG - Togo 68
CH - Svizzera 65
JO - Giordania 62
AR - Argentina 59
TR - Turchia 54
AT - Austria 52
ID - Indonesia 46
BG - Bulgaria 44
PL - Polonia 42
BE - Belgio 37
MX - Messico 37
PH - Filippine 34
EC - Ecuador 33
IQ - Iraq 33
TH - Thailandia 32
PK - Pakistan 27
GR - Grecia 25
CO - Colombia 24
ES - Italia 24
IR - Iran 24
NG - Nigeria 23
PT - Portogallo 21
TW - Taiwan 19
UZ - Uzbekistan 18
MA - Marocco 17
LB - Libano 15
EG - Egitto 14
AU - Australia 13
RO - Romania 13
MY - Malesia 12
DZ - Algeria 11
TN - Tunisia 11
CZ - Repubblica Ceca 10
LT - Lituania 10
VE - Venezuela 10
NZ - Nuova Zelanda 9
SA - Arabia Saudita 9
CY - Cipro 7
ET - Etiopia 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
CR - Costa Rica 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
GT - Guatemala 2
JM - Giamaica 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
Totale 29.239
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Città #
Southend 1.946
Singapore 1.589
Ashburn 1.103
Chandler 826
Fairfield 736
Santa Clara 591
Jacksonville 559
San Jose 495
Wilmington 425
Hong Kong 395
Seattle 390
Princeton 382
Woodbridge 370
Houston 355
Ho Chi Minh City 333
Hefei 315
Ann Arbor 296
Beijing 278
Cambridge 264
Hanoi 262
Dong Ket 261
Dublin 246
New York 232
Boardman 212
Nanjing 201
Padova 200
Lauterbourg 187
Westminster 177
Tokyo 175
Council Bluffs 170
Milan 151
Berlin 127
Los Angeles 127
Bologna 110
Rome 105
Shenyang 105
Buffalo 102
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 45
Haiphong 44
Frankfurt am Main 42
Mcallen 41
San Diego 39
Sofia 39
Falls Church 36
Palermo 36
Redondo Beach 36
Bengaluru 33
Bern 33
Haikou 33
Cesena 32
Des Moines 32
Redwood City 32
Falkenstein 30
Brussels 29
Phoenix 29
Turin 29
Johannesburg 28
Jiaxing 27
Yubileyny 27
Naples 26
Orem 26
Shenzhen 26
Norwalk 25
Olalla 25
Parma 25
Fuzhou 23
London 23
Taiyuan 23
Warsaw 23
Genoa 22
Wuhan 22
Kunming 21
Ningbo 21
Totale 17.771
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Nome #
Cinetica della fermentazione alcolica e arresti di fermentazione 1.098
Fisiologia e biochimica dei lieviti 634
Collagen and fats-enriched smoked sausages: effects on Listeria monocytogenes thermal resistance and textural changes 393
Importanza dell'aspetto microbiologico nella valutazione della shelf-life residua dei prodotti ittici di nuova generazione 338
Biochemical changes to milk following treatment by a novel, cold atmospheric plasma system 318
Furanoni quali possibili molecole segnalatrici in alcuni batteri Gram-positivi e Gram-negativi 279
A survey on yeast microbiota associated with an Italian traditional sweet-leavened baked good fermentation 266
An in vitro evaluation of the effect of probiotics and prebiotics on the metabolic profile of human microbiota 248
Effects of milk high pressure homogenization on biogenic amine accumulation during ripening of ovine and bovine Italian cheeses 240
Use of natural aroma compounds to improve shelf-life and safety of minimally processed fruits 239
Shelf-life and safety characteristics of Italian Toscana traditional fresh sausage (Salsiccia) combining two commercial ready-to-use additives and spices 230
Involvement of cell fatty acid composition and lipid metabolism in adhesion mechanism of Listeria monocytogenes 230
Assessment of Safety, Nutritional, and Spoilage Characteristics of Different Lagoon Grey Mullets (Liza ramada, Liza aurata, and Liza saliens) 227
Alternative egg decontamination techniques to washing 226
Use of Yarrowia lipolytica strains for the treatment of olive mill wastewater. 218
Changes in bacterial populations in refrigerated raw milk collected from a semi-arid area of Algeria 218
Application and use of biotechnology for food fermentation 217
Characterization of yeasts involved in the ripening of Pecorino Crotonese cheese 217
Fattori che influenzano lo sviluppo di Saccharomyces in prodotti caseari 215
Fecal Microbiota and Metabolome of Children with Autism and Pervasive Developmental Disorder Not Otherwise Specified 215
Atmospheric-pressure gas plasma for decontamination of food products 214
Influenza dei processi tecnologici sulla sicurezza e sulle caratteristiche qualitative delle carni e dei prodotti a base di carne 211
Combined use of FTIR spectroscopy, GC-MS/SPME and Electronic Nose for the evaluation of safety and quality of Balsamic Vinegar of Modena 209
Emerging Technologies for Probiotic and Prebiotic Foods 208
Role of cereal type and processing in whole grain in vivo protection from oxidative stress 207
Interactions between high pressure homogenization and antimicrobial activity of lysozyme and lactoperoxidase 206
Development of a rapid PCR protocol to detect Vibrio parahaemolyticus in clams 206
Potential of functional strains, isolated from traditional Maasai milk, as starters for the production of fermented milks 205
Le conserve alimentari 203
Antimicrobial Potential and Chemical Characterization of Serbian Liverwort (Porella arboris-vitae): SEM and TEM Observations 201
Evaluation of the antimicrobial activity of citrus essences on Saccharomyces cerevisiae 199
Combined effects of thermal treatments and monoglycerides on Listeria monocytogenes survival in model system 199
Effect of high pressure homogenisation of milk on cheese yield and microbiology, lipolysis and proteolysis during ripening of Caciotta cheese 199
Effects of high pressure homogenization on the activity of lysozyme and lactoferrin against Listeria monocytogenes 196
Effect of aroma compounds on the microbial stabilization of orange-based soft drinks 192
Comparative analysis of the effects of different strategies to reduce the listeria monocytogenes growth extent in italian flash fermented sausages 191
Gut microbiota and metabolome modulation in sourdough bread fed rats 191
Biofilm forming ability and resistance to sanitizers of different ribotypes and pulsotypes of Listeria monocytogenesi solated from contact surfaces in a poultry slaughterhouse 191
Anti-yeast activity of mentha oil and vapours through in vitro and in vivo (real fruit juices) assays 191
Potentialities of high-pressure homogenization to inactivate Zygosaccharomyces bailii in fruit juices 188
Effect of a synbiotic food consumption on human gut metabolic profiles evaluated by 1H Nuclear Magnetic Resonance spectroscopy 187
Duodenal and faecal microbiota of celiac children: molecular, phenotype and metabolome characterization 186
Pathogenic species deactivation by high pressare homogenization 183
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 183
Effects of milk treatment with dynamic high pressure on microbial population as well as on the lipolytic and proteolytic profiles of Crescenza cheese 182
Composition of four essential oils obtained from plants from Cameroon, and their bactericidal and bacteriostatic activity against Listeria monocytogenes, Salmonella enteritidis and Staphylococcus aureus 182
Depuration of striped venus clam (Chamelea gallina L.): Effects on microorganisms, sand content, and mortality 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 180
Effect of α-linolenic, capric and lauric acid on the fatty acid biosynthesis in Staphylococcus aureus 180
Characterization of yeasts associated with Alto Adige speck and identification of biochemical markers for the product authentication 179
Studio preliminare sulla pappa reale: aspetti inerenti l'azione antimicrobica 178
Effects of high pressure homogenization and thermal treatments on gene expression and membrane fatty acid profiles in spoilage and pathogenic food-borne species 178
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 178
Biodiversity and technological properties of strains of Yarrowia lipolytica in relation to isolation source 178
Acid Stress-Mediated Metabolic Shift in Lactobacillus sanfranciscensis LSCE1 178
Suitability of high-dynamic-pressure-treated milk for the production of yogurt. 177
Evaluation of the ability of Yarrowia lipolytica to impart strain-dependent characteristics to cheese when used as a ripening adjunct 177
Eucalyptus essential oil as a natural food preservative: in vivo and in vitro antiyeast potential 177
Effects of acidic stress on flavour compounds (isovaleric acid) production and gene epression in Lactobacillus sanfranciscensis 174
Use of Saccharomyces cerevisiae strains endowed with b-glucosidase activity for the production of Sangiovese wine 173
Characterization of the yeast population involved in the production of a typical italian bread 173
Assessment of the efficacy of a low-temperature gas plasma prototype for superficial decontamination of table eggs 172
Different fecal microbiotas and volatile organic compounds in treated and untreated children with celiac disease 171
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) 171
Microbiological and quality indices for safety and shelf-life prediction of mild processed fresh fish stored under ice and in abuse conditions 170
Two 2[5H]-furanones as possible signalling molecules in Lactobacillus helveticus 170
Potential of High Pressure Homogenization in the control and enhancement of proteolytic and fermentative activities of some Lactobacillus species 170
Survival and fatty acid composition of UV-C treated Staphylococcus aureus 170
DOES THE LACTIC ACID BACTERIA FERMENTATION PLAYS A SIGNIFICANT ROLE ON TOFU PHENOLIC COMPOUNDS COMPOSITION? 169
Effect of lactic acid bacteria fermentation on lipidic and phenolic profiles of tofu 169
Differentiation of fresh seafood products and storage time using an electronic nose: features selection for data analysis 169
2(5H)-furanones as signaling molecole in some Gram + and Gram – species: biosynthesis and intra and interspecific activity 168
Probiotic crescenza cheese containing Lactobacillus casei and Lactobacillus acidophilus manufactured with High Pressure-Homogenized Milk 167
Characterisation of yeasts involved in the ripening of Pecorino crotonese. 165
Generation of aroma compounds in sourdough: Effects of stress exposure and lactobacilli–yeasts interactions 165
New signaling molecules in some gram-positive and gram-negative bacteria 165
Screening Of Natural Compounds To Inhibit Growth And Mycotoxin Production By Aspergillus Spp. And Penicillium Spp. 165
Effect of high pressure homogenization on lactic acid bacteria phages and probiotic bacteria phages 165
Effect of starch addition to fluid dough during the bread making process 164
Physiology and Biochemistry of Sourdough Yeasts 162
Effect of sourdough fermentation on kamut prolamine 160
Antimicrobial efficacy of citron essential oils on pathogenic bacteria in fruit based salads 160
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 159
Impact of Atmospheric Plasma Generated by a DBD Device on Quality-Related Attributes of “Abate Fetel” Pear Fruit. 159
High pressure homogenization is an efficient tool to influence fermentation rate and proteolytic acitivty of starter and non-starter lactic acid bacteria 157
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 157
Influence of solubility and broth medium characteristics on the minimal inhibitory concentration (MIC) of selected fatty acids towards Staphylococcus aureus 156
Suitability of ancient and modern cereals to produce novel functional fermented foods with a high content of antioxidant compounds 156
Influence of starch addition and dough microstructure on fermentation aroma production by yeasts and lactobacilli 156
Argentinean indigenous essential oils to control American foulbrood (AFB) in honeybee (Apis mellifera L.) hives 155
GAS PLASMA TREATMENTS FOR SUPERFICIAL DECONTAMINATION OF TABLE EGGS 155
Effect of sourdough fermentation on kamut prolamine 155
Effect of high pressure homogenization on Saccharomyces cerevisiae inactivation and physico-chemical features in apricot and carrot juices 153
Essential oil vapour and negative air ions: A novel tool for food preservation 153
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 152
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 149
Fermented tofu: Enhancement of keeping quality and sensorial properties 149
The use of CCD as a tool to optimize physico-chemical variables for fermented milk, in relation to specific sensorial and rheological features. 147
High Pressure Homogenization to Improve Microbial Safety, Shelf-life and Functionality of Foods and Ingredients 147
Rapid GC-MS-XCMS meethod for determination of Gamma-aminobutyric acid (GABA) produced by Lactic acid bacteria in various media 147
Totale 20.306
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Categoria #
all - tutte 75.609
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 75.609
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021674 0 0 0 0 0 0 0 0 0 0 0 674
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
2025/20267.871 564 708 773 607 987 543 736 309 1.484 525 338 297
Totale 29.680