CRIS Current Research Information System

SIROLI, LORENZO
 Distribuzione geografica
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Continente #
AS - Asia 7.241
NA - Nord America 6.020
EU - Europa 4.993
AF - Africa 500
SA - Sud America 416
OC - Oceania 34
Continente sconosciuto - Info sul continente non disponibili 5
Totale 19.209
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Nazione #
US - Stati Uniti d'America 5.890
CN - Cina 2.096
SG - Singapore 1.867
IT - Italia 1.841
VN - Vietnam 1.338
GB - Regno Unito 750
HK - Hong Kong 487
DE - Germania 458
IN - India 425
KR - Corea 354
SE - Svezia 308
FR - Francia 303
BR - Brasile 274
NL - Olanda 255
RU - Federazione Russa 198
CI - Costa d'Avorio 197
JP - Giappone 150
IE - Irlanda 145
ZA - Sudafrica 116
FI - Finlandia 114
ES - Italia 94
CH - Svizzera 80
PH - Filippine 68
CA - Canada 65
BD - Bangladesh 62
TG - Togo 62
AR - Argentina 58
AT - Austria 57
BE - Belgio 56
ID - Indonesia 54
UA - Ucraina 54
TH - Thailandia 49
TR - Turchia 48
MX - Messico 45
SC - Seychelles 45
EE - Estonia 44
PL - Polonia 44
JO - Giordania 36
GR - Grecia 34
PT - Portogallo 31
TW - Taiwan 29
IR - Iran 26
MY - Malesia 26
IQ - Iraq 25
AU - Australia 23
CL - Cile 23
NG - Nigeria 22
PK - Pakistan 22
DK - Danimarca 20
PE - Perù 18
RO - Romania 17
EC - Ecuador 16
BG - Bulgaria 15
LT - Lituania 15
CZ - Repubblica Ceca 14
SK - Slovacchia (Repubblica Slovacca) 14
MA - Marocco 13
UZ - Uzbekistan 13
DZ - Algeria 12
SA - Arabia Saudita 12
NZ - Nuova Zelanda 11
CO - Colombia 9
CY - Cipro 8
RS - Serbia 8
TN - Tunisia 8
AE - Emirati Arabi Uniti 7
EG - Egitto 7
HR - Croazia 7
ET - Etiopia 6
JM - Giamaica 6
VE - Venezuela 6
AL - Albania 5
AZ - Azerbaigian 5
IL - Israele 5
KE - Kenya 5
NP - Nepal 5
UY - Uruguay 5
KZ - Kazakistan 4
NO - Norvegia 4
PY - Paraguay 4
DO - Repubblica Dominicana 3
GH - Ghana 3
LB - Libano 3
LV - Lettonia 3
PA - Panama 3
A2 - ???statistics.table.value.countryCode.A2??? 2
BO - Bolivia 2
KG - Kirghizistan 2
LA - Repubblica Popolare Democratica del Laos 2
MD - Moldavia 2
PS - Palestinian Territory 2
QA - Qatar 2
SV - El Salvador 2
XK - ???statistics.table.value.countryCode.XK??? 2
AI - Anguilla 1
AM - Armenia 1
AO - Angola 1
BF - Burkina Faso 1
BH - Bahrain 1
BN - Brunei Darussalam 1
Totale 19.191
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Città #
Singapore 1.297
Hefei 730
Ashburn 681
Southend 609
Hong Kong 447
San Jose 447
Fairfield 416
Bologna 411
Chandler 404
Ho Chi Minh City 350
Seoul 316
Santa Clara 303
Hanoi 292
Cesena 236
Woodbridge 205
Dallas 201
Wilmington 198
Abidjan 197
Houston 197
Beijing 190
Seattle 168
New York 165
Ann Arbor 154
Princeton 141
Dublin 140
Council Bluffs 126
Cambridge 121
Tokyo 120
Boardman 118
Lauterbourg 113
Hyderabad 107
Los Angeles 101
Milan 82
Dong Ket 75
Bengaluru 73
Nanjing 67
Padova 65
Lomé 62
Amsterdam 60
Forlì 60
Munich 60
Helsinki 58
Rome 57
Johannesburg 56
Westminster 56
Buffalo 55
Haiphong 54
Frankfurt am Main 53
Dearborn 51
Bern 50
Da Nang 47
Berlin 42
Vienna 40
Jinan 37
Rimini 37
Jakarta 35
Amman 34
Shanghai 34
Changsha 32
Guangzhou 32
Madrid 32
Paris 32
Redondo Beach 31
São Paulo 31
Saint Petersburg 30
Lappeenranta 29
The Dalles 29
Turin 28
Chicago 27
Medford 27
Pune 27
Atlanta 26
Shenyang 26
Bangkok 25
Naples 25
Phoenix 25
Modena 24
Orem 24
Turku 24
Vicenza 24
Padua 23
San Diego 23
Tongling 22
Brussels 21
Chennai 20
London 20
Falls Church 19
Montreal 19
Reggio Emilia 19
Abeokuta 18
Athens 18
Biên Hòa 18
Can Tho 18
Des Moines 18
Nuremberg 18
San Francisco 18
Zhengzhou 18
Bari 17
Falkenstein 17
Redwood City 17
Totale 12.092
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Nome #
Characterization of Oregano (Origanum vulgare) essential oil and definition of its antimicrobial activity against Listeria monocytogenes and Escherichia coli in vitro system and onto foodstuff surfaces 284
Influence of high-pressure homogenization treatments combined with lysozyme activated packaging on microbiological and technological quality of vegetable smoothie during shelf life 265
INFLUENCE OF AN INNOVATIVE, BIODEGRADABLE MULTILAYER ACTIVE PACKAGING ON “PESTO” SAUCE CHARACTERISTICS DURING STORAGE 257
Antioxidant and Functional Features of Pre-Fermented Ingredients Obtained by the Fermentation of Milling By-Products 255
Efficacy of biodegradable, antimicrobial packaging on safety and quality parameters maintenance of a pear juice and rice milk-based smoothie product 247
Development of a Fermented Milk Designed for Women's Well-Being Containing an Exopolysaccharides-Producing Starter Culture and a Functional Vaginal Strain 242
Packaging for fruit and vegetable products treated with an antimicrobial solution 241
Impact of process conditions on probiotic survival and physicochemical characteristics of fermented milk containing functional vaginal strains 233
Bacterial Cellulose Production by Komagataeibacter spp. in Agrifood By-Products 230
Utilization of agri-food industry by-products as sustainable substrates for pullulan production by Aureobasidium spp. strains: implications for food packaging sustainability 229
Optimization of the production of bacterial cellulose by Komagataeibacter spp. on brewer’s spent grains. 228
Influence of an innovative, biodegradable active packaging on the quality of sunflower oil and “pesto” sauce during storage 225
Determination of antibacterial and technological properties of vaginal lactobacilli for their potential application in dairy products 224
VAGINAL MICROBIOME FOR THE PRESERVATION OF WOMEN’S HEALTH USING FOOD STRATEGY 214
Lactic acid bacteria and natural antimicrobials to improve the safety and shelf-life of minimally processed sliced apples and lamb's lettuce 209
Use of Ultra High Pressure Homogenization for Rice based beverage Stabilization 209
Technological potential of Bifidobacterium aesculapii strains for fermented soymilk production 206
Functional foods acting on gut microbiota-related wellness: The multi-unit in vitro colon model to assess gut ecological and functional modulation 205
Functional hydrolysates obtained through fermentation of flathead grey mullet by-products using Yarrowia lipolytica and Bacillus sp. 203
Demo-scale up-flow anaerobic sludge blanket reactor coupled with hybrid constructed wetlands for energy-carbon efficient agricultural wastewater reuse in decentralized scenarios 203
Study on the efficacy of edible coatings on quality of blueberry fruits during shelf-life 202
Combined use of natural antimicrobial based nanoemulsions and ultra high pressure homogenization to increase safety and shelf-life of apple juice 197
Use of Essential Oils to Increase the Safety and the Quality of Marinated Pork Loin 197
Effects of chitosan based coatings enriched with procyanidin by-product on quality of fresh blueberries during storage 196
Use of Yarrowia lipolytica to Obtain Fish Waste Functional Hydrolysates Rich in Flavoring Compounds 191
Application of non thermal technologies for the recovery of β glucans from yeast biomass 190
Evaluation of the effect of carvacrol on the Escherichia coli 555 metabolome by using 1H-NMR spectroscopy 189
Effect of thyme essential oil and Lactococcus lactis CBM21 on the microbiota composition and quality of minimally processed lamb's lettuce 189
Bacterial cellulose production by selected acetic acid bacteria on different Agrifood by-products. 188
Furan-based polyesters loaded with nisin for sustainable antimicrobial packaging 188
Combined effects of high pressure homogenization treatment and citral on microbiological quality of apricot juice 181
Contribution of two different packaging material to microbial contamination of peaches: Implications in their microbiological quality 181
Survival of Spoilage and Pathogenic Microorganisms on Cardboard and Plastic Packaging Materials 179
Impact of cheese whey enriched in lactobionic acid on the characteristics of fermented milks prepared with or without the probiotic Lacticaseibacillus rhamnosus GG 178
Use of Lactobacillus crispatus to produce a probiotic cheese as potential gender food for preventing gynaecological infections 178
Influence of two different cocoa-based coatings on quality characteristics of fresh-cut fruits during storage 177
Biotechnological valorization of chickpea flour for the production of value-added ingredients for innovative food formulations 176
Approach to perform the Safety Assessment of Cellulose and Nisin Biopolymers obtained from Bacterial Fermentation as Innovative Food Contact Materials Aimed to Extend Food Shelf Life 176
Potential of Natural Antimicrobials for the Production of Minimally Processed Fresh-Cut Apples 174
Selection of bacterial cellulose producing acetic acid bacteria from kombucha tea and evaluation of the influence of culture conditions on bacterial cellulose production. 172
Cell membrane fatty acid changes and desaturase expression of Saccharomyces bayanus exposed to high pressure homogenization in relation to the supplementation of exogenous unsaturated fatty acids 172
Ultra High Pressure Homogenization potential within the Made in-Italy project “ATENA” 172
Microbiological, functional, and chemico-physical characterization of artisanal kombucha: an interesting reservoir of mmicrobial diversity 171
Selection of Yarrowia lipolytica Strains as Possible Solution to Valorize Untreated Cheese Whey 168
Development and Shelf-Life Assessment of a Fruit-Flavored Fermented Legume-Based Dessert 168
Combined effects of high pressure homogenization treatment and citral on microbiological quality of apricot juice 168
Characterization and utilization of brewer’s spent yeast for sustainable packaging innovations 167
In vitro study of the antifungal activity of chloride species and peroxide hydroxide generated during treatment with pulsed electric field - Potential use as sanitizing equipment and food handling art 166
Surface application and impact of Yarrowia lipolytica grown in cheese whey as adjunct culture for innovative and fast-ripening Caciotta-like cheeses 165
Ultrasound assisted osmotic dehydration of organic cranberries (Vaccinium oxycoccus): Study on quality parameters evolution during storage 164
Effects of sub-lethal concentrations of thyme and oregano essential oils, carvacrol, thymol, citral and trans-2-hexenal on membrane fatty acid composition and volatile molecule profile of Listeria monocytogenes, Escherichia coli and Salmonella enteritidis 162
Evaluation of the fate of Lactobacillus crispatus BC4, carried in Squacquerone cheese, throughout the simulator of the human intestinal microbial ecosystem (SHIME) 162
Designing fermented milk with targeted probiotics: a step toward female-focused functional foods 161
Production of volatile and sulfur compounds by 10 Saccharomyces cerevisiae strains inoculated in Trebbiano must 161
Effects of Sub-Lethal High Pressure Homogenization Treatment on the Adhesion Mechanisms and Stress Response Genes in Lactobacillus acidophilus 08 160
High-pressure homogenization and pulsed electric fields for favoring the release of β-glucans and mannoproteins from yeast cell walls 159
Effect of (ultra)-high pressure homogenization and natural antimicrobial based nanoemulsions on kiwi juice safety and shelf-life. 159
Recovery and valorization of agri-food wastes and by-products using the non-conventional yeast Yarrowia lipolytica 158
HIGH-ADDED VALUE COMPOUNDS OBTAINED FROM FISH WASTE USING MICROORGANISMS ENDOWED WITH PROTEOLYTIC AND LIPOLYTIC ACTIVITY 156
Microencapsulation of functional strains by high pressure homogenization for a potential use in fermented milk 156
Characterization of bacterial cellulose produced from agri-food waste and by-products for its potential use in agriculture. 155
Essential Oils and Their Combination with Lactic Acid Bacteria and Bacteriocins to Improve the Safety and Shelf Life of Foods: A Review 155
Functional and biochemical characterization of pre-fermented ingredients obtained by the fermentation of durum wheat by-products 155
High-Pressure Homogenization and Biocontrol Agent as Innovative Approaches Increase Shelf Life and Functionality of Carrot Juice 155
Characterization and evaluation of the influence of an alginate, cocoa and a bilayer alginate-cocoa coating on the quality of fresh-cut oranges during storage 155
Comprehension of the action mechanisms of natural antimicrobials against Listeria monocytogenes Scott A as a fundamental tool for their application in food 152
Lactobacillus crispatus to produce a functional cheese as dietary strategy to improve woman wellbeing 151
Probiotic and metabolic characterization of vaginal lactobacilli for a potential use in functional foods 151
EFFECTS OF CHITOSAN/PROCYANIDIN BASED COATINGS ON QUALITY OF FRESH BLUEBERRIES DURING STORAGE 149
Formation of ethyl carbamate during the production process of Cantonese soy sauce 149
Lactobacillus paracasei A13 and high-pressure homogenization stress response 147
Use of homogenisation pressure to improve quality and functionality of probiotic fermented milks containing Lactobacillus rhamnosus BFE 5264 146
Yeasts from organic or biodynamic grapes: genomic and proteomic identification 145
Unravelling the Potential of Lactococcus lactis Strains to Be Used in Cheesemaking Production as Biocontrol Agents 144
Gene expression responses of Listeria monocytogenes Scott A exposed to sub-lethal concentrations of natural antimicrobials 143
INFLUENCE OF TWO DIFFERENT COCOA BASED COATINGS ON QUALITY CHARACTERISTICS OF FRESH-CUT FRUITS DURING STORAGE 143
SAFELIVERY- Safer food delivery and distribution service during and after the COVID-19 pandemic 143
Effect of Combined High-Pressure Homogenization and Biotechnological Processes on Chitin, Protein, and Antioxidant Activity of Cricket Powder-Based Ingredients 142
Innovative strategies based on the use of essential oils and their components to improve safety, shelf-life and quality of minimally processed fruits and vegetables 142
Efficacy of natural antimicrobials to prolong the shelf-life of minimally processed apples packaged in modified atmosphere 141
Transcriptomic approach and membrane fatty acid analysis to study the response mechanisms of Escherichia coli to thyme essential oil, carvacrol, 2-(E)-hexanal and citral exposure 138
Combined use of high pressure homogenization and natural antimicrobials to increase apple juice shelf-life and safety 136
Improving the shelf-life and functionality of an orange juice by the addition of polyphenol-enriched extracts obtained using natural deep eutectic solvents 134
Potential of high pressure homogenisation on probiotic Caciotta cheese quality and functionality 133
Natural antimicrobials to prolong the shelf-life of minimally processed lamb's lettuce 133
Improved nutritional composition and in vitro protein digestibility of fermented soy beverages produced with vaginal probiotics as adjunct cultures 130
Volatile molecule profiles and anti-listeria monocytogenes activity of nisin producers lactococcus lactis strains in vegetable drinks 130
Innovative strategies based on the use of bio-control agents to improve the safety, shelf-life and quality of minimally processed fruits and vegetables 128
Sublethal HPH treatment is a sustainable tool that induces autolytic-like processes in the early gene expression of Saccharomyces cerevisiae 127
Valorization of volatile fatty acids-enriched cheese whey by Yarrowia lipolytica for single cell oil production 127
Volatile Profiles and Mannoprotein content in Saccharomyces cerevisiae strains of enological interest 123
Optimization of Vacuum Impregnation with Calcium Lactate of Minimally Processed Melon and Shelf-Life Study in Real Storage Conditions 123
PRODUCTION OF FUNCTIONAL AND AROMA COMPOUNDS FROM FISH WASTE AND BY-PRODUCTS USING SELECTED MICROORGANISMS 122
Innovative washing solution based on Lactococcus lactis, nisin producing strain, and thyme essential oil at industrial level to improve safety and quality of minimally processed lamb’s lettuce. 119
Modeling with the Logistic Regression of the Growth/No Growth Interface of Saccharomyces cerevisiae in Relation to 2 Antimicrobial Terpenes (Citral and Linalool), pH, and aw 119
Imballaggi edibili 117
Lactic acid fermentation of non-conventional plant-based protein extract 117
POTENTIAL OF HIGH PRESSURE HOMOGENIZATION AND FUNCTIONAL STRAINS FOR NOVEL FUNCTIONAL DAIRY FOODS 117
Biotechnological valorization of chickpea flour to produce value-added ingredients for innovating food formulations 117
Recovery of valuable compounds from Brewery Spent Yeast through a biorefinery approach for eco-friendly packaging applications. 116
Totale 17.052
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Categoria #
all - tutte 49.485
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 49.485
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021334 0 0 0 0 0 0 0 0 0 0 87 247
2021/20221.399 97 59 89 70 118 134 65 73 60 59 296 279
2022/20231.857 181 293 121 197 79 146 90 117 322 84 108 119
2023/20241.000 26 88 71 99 58 166 74 96 46 90 96 90
2024/20253.780 243 341 261 262 568 195 277 207 163 232 323 708
2025/20268.628 727 1.043 904 798 855 392 928 402 1.524 681 374 0
Totale 19.679