CRIS Current Research Information System

SIROLI, LORENZO
 Distribuzione geografica
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Continente #
NA - Nord America 8.055
AS - Asia 7.478
EU - Europa 5.337
AF - Africa 491
Continente sconosciuto - Info sul continente non disponibili 470
SA - Sud America 437
OC - Oceania 33
Totale 22.301
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Nazione #
US - Stati Uniti d'America 7.843
IT - Italia 2.189
CN - Cina 2.111
SG - Singapore 1.840
VN - Vietnam 1.317
GB - Regno Unito 759
HK - Hong Kong 492
DE - Germania 448
IN - India 423
KR - Corea 353
BD - Bangladesh 340
FR - Francia 303
SE - Svezia 303
BR - Brasile 293
NL - Olanda 259
RU - Federazione Russa 196
CI - Costa d'Avorio 194
JP - Giappone 145
IE - Irlanda 143
CA - Canada 119
ZA - Sudafrica 114
FI - Finlandia 111
ES - Italia 96
CH - Svizzera 80
PH - Filippine 66
AR - Argentina 59
TG - Togo 59
AT - Austria 57
BE - Belgio 54
ID - Indonesia 53
MX - Messico 52
UA - Ucraina 52
TH - Thailandia 50
TR - Turchia 49
EE - Estonia 48
PL - Polonia 46
SC - Seychelles 46
PT - Portogallo 36
JO - Giordania 35
GR - Grecia 34
TW - Taiwan 28
IR - Iran 27
IQ - Iraq 25
MY - Malesia 24
CL - Cile 23
AU - Australia 22
PK - Pakistan 22
NG - Nigeria 21
DK - Danimarca 20
PE - Perù 18
EC - Ecuador 16
RO - Romania 16
CZ - Repubblica Ceca 15
JM - Giamaica 15
LT - Lituania 15
BG - Bulgaria 14
MA - Marocco 13
UZ - Uzbekistan 13
SA - Arabia Saudita 12
SK - Slovacchia (Repubblica Slovacca) 12
EG - Egitto 11
NZ - Nuova Zelanda 11
DZ - Algeria 9
CO - Colombia 8
CY - Cipro 8
RS - Serbia 8
TN - Tunisia 8
AE - Emirati Arabi Uniti 6
HR - Croazia 6
VE - Venezuela 6
AZ - Azerbaigian 5
KE - Kenya 5
NP - Nepal 5
UY - Uruguay 5
AL - Albania 4
ET - Etiopia 4
HN - Honduras 4
IL - Israele 4
KZ - Kazakistan 4
NO - Norvegia 4
PY - Paraguay 4
BO - Bolivia 3
GH - Ghana 3
GT - Guatemala 3
LB - Libano 3
LV - Lettonia 3
PA - Panama 3
A2 - ???statistics.table.value.countryCode.A2??? 2
CR - Costa Rica 2
DO - Repubblica Dominicana 2
HU - Ungheria 2
KG - Kirghizistan 2
LA - Repubblica Popolare Democratica del Laos 2
MD - Moldavia 2
NI - Nicaragua 2
PR - Porto Rico 2
PS - Palestinian Territory 2
QA - Qatar 2
SV - El Salvador 2
XK - ???statistics.table.value.countryCode.XK??? 2
Totale 21.811
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Città #
Singapore 1.278
Ashburn 911
Hefei 730
Southend 608
Bologna 486
San Jose 468
Hong Kong 453
Fairfield 416
Chandler 389
Ho Chi Minh City 349
Dallas 329
Santa Clara 328
Seoul 316
Hanoi 287
New York 259
Cesena 234
Council Bluffs 223
Houston 219
Woodbridge 206
Wilmington 199
Beijing 198
Los Angeles 195
Abidjan 194
Seattle 176
Boardman 170
Ann Arbor 154
Princeton 139
Dublin 137
Cambridge 121
Tokyo 117
Lauterbourg 112
Hyderabad 106
Milan 103
Rome 84
Rimini 77
Dong Ket 75
Bengaluru 73
Buffalo 69
Forlì 68
Nanjing 66
Atlanta 65
Padova 65
Amsterdam 62
San Francisco 62
Lomé 59
Padua 58
Munich 56
Westminster 56
Helsinki 55
Johannesburg 54
Haiphong 53
Frankfurt am Main 52
Orem 52
Dearborn 51
Bern 50
São Paulo 47
Denver 46
Da Nang 45
Phoenix 43
Berlin 41
Vienna 40
Shanghai 38
Jinan 37
Chicago 35
Brooklyn 34
Jakarta 34
Amman 33
Montreal 33
Bari 32
Changsha 32
Guangzhou 32
Madrid 32
Naples 32
Turin 32
Redondo Beach 30
Saint Petersburg 30
Paris 29
The Dalles 29
Lappeenranta 28
Modena 28
Pune 27
Toronto 27
Bangkok 26
Medford 26
San Diego 26
Shenyang 26
London 25
Turku 24
Vicenza 24
Tongling 22
Washington 21
Brussels 20
Jacksonville 20
Chennai 19
Falls Church 19
Reggio Emilia 19
Athens 18
Boston 18
Verona 18
Zhengzhou 18
Totale 13.287
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Nome #
Use of Yarrowia lipolytica to Obtain Fish Waste Functional Hydrolysates Rich in Flavoring Compounds 1.532
Development of a Fermented Milk Designed for Women's Well-Being Containing an Exopolysaccharides-Producing Starter Culture and a Functional Vaginal Strain 375
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 286
Influence of high-pressure homogenization treatments combined with lysozyme activated packaging on microbiological and technological quality of vegetable smoothie during shelf life 271
Optimization of the production of bacterial cellulose by Komagataeibacter spp. on brewer’s spent grains. 263
Antioxidant and Functional Features of Pre-Fermented Ingredients Obtained by the Fermentation of Milling By-Products 259
Utilization of agri-food industry by-products as sustainable substrates for pullulan production by Aureobasidium spp. strains: implications for food packaging sustainability 258
Impact of process conditions on probiotic survival and physicochemical characteristics of fermented milk containing functional vaginal strains 257
Efficacy of biodegradable, antimicrobial packaging on safety and quality parameters maintenance of a pear juice and rice milk-based smoothie product 253
Bacterial Cellulose Production by Komagataeibacter spp. in Agrifood By-Products 250
Packaging for fruit and vegetable products treated with an antimicrobial solution 242
Influence of an innovative, biodegradable active packaging on the quality of sunflower oil and “pesto” sauce during storage 229
Determination of antibacterial and technological properties of vaginal lactobacilli for their potential application in dairy products 228
Study on the efficacy of edible coatings on quality of blueberry fruits during shelf-life 228
Bacterial cellulose production by selected acetic acid bacteria on different Agrifood by-products. 223
Designing fermented milk with targeted probiotics: a step toward female-focused functional foods 220
Demo-scale up-flow anaerobic sludge blanket reactor coupled with hybrid constructed wetlands for energy-carbon efficient agricultural wastewater reuse in decentralized scenarios 218
VAGINAL MICROBIOME FOR THE PRESERVATION OF WOMEN’S HEALTH USING FOOD STRATEGY 218
Use of Ultra High Pressure Homogenization for Rice based beverage Stabilization 216
Functional hydrolysates obtained through fermentation of flathead grey mullet by-products using Yarrowia lipolytica and Bacillus sp. 214
Functional foods acting on gut microbiota-related wellness: The multi-unit in vitro colon model to assess gut ecological and functional modulation 210
Technological potential of Bifidobacterium aesculapii strains for fermented soymilk production 210
Lactic acid bacteria and natural antimicrobials to improve the safety and shelf-life of minimally processed sliced apples and lamb's lettuce 209
Development and Shelf-Life Assessment of a Fruit-Flavored Fermented Legume-Based Dessert 202
Furan-based polyesters loaded with nisin for sustainable antimicrobial packaging 199
Combined use of natural antimicrobial based nanoemulsions and ultra high pressure homogenization to increase safety and shelf-life of apple juice 199
Use of Essential Oils to Increase the Safety and the Quality of Marinated Pork Loin 199
Effects of chitosan based coatings enriched with procyanidin by-product on quality of fresh blueberries during storage 198
Application of non thermal technologies for the recovery of β glucans from yeast biomass 194
Effect of thyme essential oil and Lactococcus lactis CBM21 on the microbiota composition and quality of minimally processed lamb's lettuce 194
Impact of cheese whey enriched in lactobionic acid on the characteristics of fermented milks prepared with or without the probiotic Lacticaseibacillus rhamnosus GG 190
High-pressure homogenization and pulsed electric fields for favoring the release of β-glucans and mannoproteins from yeast cell walls 190
Evaluation of the effect of carvacrol on the Escherichia coli 555 metabolome by using 1H-NMR spectroscopy 190
Valorization of volatile fatty acids-enriched cheese whey by Yarrowia lipolytica for single cell oil production 189
Characterization and utilization of brewer’s spent yeast for sustainable packaging innovations 187
Contribution of two different packaging material to microbial contamination of peaches: Implications in their microbiological quality 186
Survival of Spoilage and Pathogenic Microorganisms on Cardboard and Plastic Packaging Materials 184
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 183
Surface application and impact of Yarrowia lipolytica grown in cheese whey as adjunct culture for innovative and fast-ripening Caciotta-like cheeses 183
Combined effects of high pressure homogenization treatment and citral on microbiological quality of apricot juice 183
Influence of two different cocoa-based coatings on quality characteristics of fresh-cut fruits during storage 183
Biotechnological valorization of chickpea flour for the production of value-added ingredients for innovative food formulations 182
Selection of bacterial cellulose producing acetic acid bacteria from kombucha tea and evaluation of the influence of culture conditions on bacterial cellulose production. 182
Use of Lactobacillus crispatus to produce a probiotic cheese as potential gender food for preventing gynaecological infections 181
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 179
Microbiological, functional, and chemico-physical characterization of artisanal kombucha: an interesting reservoir of mmicrobial diversity 177
Improving the shelf-life and functionality of an orange juice by the addition of polyphenol-enriched extracts obtained using natural deep eutectic solvents 175
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 175
Lactobacillus paracasei A13 and high-pressure homogenization stress response 175
Innovative Fermented Milk Product Enriched with Vaginal Probiotics for Women’s Health 174
Potential of Natural Antimicrobials for the Production of Minimally Processed Fresh-Cut Apples 174
Evaluation of the fate of Lactobacillus crispatus BC4, carried in Squacquerone cheese, throughout the simulator of the human intestinal microbial ecosystem (SHIME) 174
Ultra High Pressure Homogenization potential within the Made in-Italy project “ATENA” 174
Recovery and valorization of agri-food wastes and by-products using the non-conventional yeast Yarrowia lipolytica 174
Selection of Yarrowia lipolytica Strains as Possible Solution to Valorize Untreated Cheese Whey 172
Ultrasound assisted osmotic dehydration of organic cranberries (Vaccinium oxycoccus): Study on quality parameters evolution during storage 172
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 169
Combined effects of high pressure homogenization treatment and citral on microbiological quality of apricot juice 168
Production of volatile and sulfur compounds by 10 Saccharomyces cerevisiae strains inoculated in Trebbiano must 168
Effect of (ultra)-high pressure homogenization and natural antimicrobial based nanoemulsions on kiwi juice safety and shelf-life. 164
Effects of Sub-Lethal High Pressure Homogenization Treatment on the Adhesion Mechanisms and Stress Response Genes in Lactobacillus acidophilus 08 163
Essential Oils and Their Combination with Lactic Acid Bacteria and Bacteriocins to Improve the Safety and Shelf Life of Foods: A Review 162
Functional and biochemical characterization of pre-fermented ingredients obtained by the fermentation of durum wheat by-products 162
Microencapsulation of functional strains by high pressure homogenization for a potential use in fermented milk 161
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 161
Characterization of bacterial cellulose produced from agri-food waste and by-products for its potential use in agriculture. 159
High-Pressure Homogenization and Biocontrol Agent as Innovative Approaches Increase Shelf Life and Functionality of Carrot Juice 159
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 159
HIGH-ADDED VALUE COMPOUNDS OBTAINED FROM FISH WASTE USING MICROORGANISMS ENDOWED WITH PROTEOLYTIC AND LIPOLYTIC ACTIVITY 158
Formation of ethyl carbamate during the production process of Cantonese soy sauce 155
Lactobacillus crispatus to produce a functional cheese as dietary strategy to improve woman wellbeing 154
Effect of Combined High-Pressure Homogenization and Biotechnological Processes on Chitin, Protein, and Antioxidant Activity of Cricket Powder-Based Ingredients 153
Comprehension of the action mechanisms of natural antimicrobials against Listeria monocytogenes Scott A as a fundamental tool for their application in food 153
Probiotic and metabolic characterization of vaginal lactobacilli for a potential use in functional foods 152
EFFECTS OF CHITOSAN/PROCYANIDIN BASED COATINGS ON QUALITY OF FRESH BLUEBERRIES DURING STORAGE 151
Use of homogenisation pressure to improve quality and functionality of probiotic fermented milks containing Lactobacillus rhamnosus BFE 5264 150
SAFELIVERY- Safer food delivery and distribution service during and after the COVID-19 pandemic 149
Unravelling the Potential of Lactococcus lactis Strains to Be Used in Cheesemaking Production as Biocontrol Agents 148
Yeasts from organic or biodynamic grapes: genomic and proteomic identification 146
Tailored fermentations to produce fava-based alternatives   145
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 145
Gene expression responses of Listeria monocytogenes Scott A exposed to sub-lethal concentrations of natural antimicrobials 144
Efficacy of natural antimicrobials to prolong the shelf-life of minimally processed apples packaged in modified atmosphere 143
INFLUENCE OF TWO DIFFERENT COCOA BASED COATINGS ON QUALITY CHARACTERISTICS OF FRESH-CUT FRUITS DURING STORAGE 143
Improved nutritional composition and in vitro protein digestibility of fermented soy beverages produced with vaginal probiotics as adjunct cultures 139
Combined use of high pressure homogenization and natural antimicrobials to increase apple juice shelf-life and safety 137
Biotechnological valorization of chickpea flour to produce value-added ingredients for innovating food formulations 137
Natural antimicrobials to prolong the shelf-life of minimally processed lamb's lettuce 136
Potential of high pressure homogenisation on probiotic Caciotta cheese quality and functionality 135
Biobased Formulations Made of Poly(trimethylene furanoate) Loaded with Nisin for Sustainable Antimicrobial Packaging. 133
Sublethal HPH treatment is a sustainable tool that induces autolytic-like processes in the early gene expression of Saccharomyces cerevisiae 133
Release of biopolymers from Saccharomyces cerevisiae biomass through thermal and non-thermal technologies 132
Innovative strategies based on the use of bio-control agents to improve the safety, shelf-life and quality of minimally processed fruits and vegetables 131
Volatile molecule profiles and anti-listeria monocytogenes activity of nisin producers lactococcus lactis strains in vegetable drinks 131
Lactic acid fermentation of non-conventional plant-based protein extract 128
Sustainable valorization of citrus by-products: natural deep eutectic solvents for bioactive extraction and biological applications of Citrus sinensis peel 128
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. 125
Biosynthesis and characterization of bacterial cellulose synthesized by Komagataeibacter sp. using agri-food byproducts as cost-effective substrates 125
Selection of yeasts and lactic acid bacteria to improve the nutritional quality, volatile profile, and biofunctional properties of chickpea flour 123
Volatile Profiles and Mannoprotein content in Saccharomyces cerevisiae strains of enological interest 123
Totale 19.382
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Categoria #
all - tutte 55.161
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 55.161
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.282 0 59 89 70 118 134 63 72 59 59 287 272
2022/20231.812 176 286 120 186 78 141 87 117 315 84 107 115
2023/2024971 26 84 66 94 57 160 72 95 46 88 93 90
2024/20253.706 237 329 258 252 559 185 274 202 159 228 319 704
2025/202610.756 721 1.037 893 796 844 385 912 373 1.485 650 1.668 992
2026/2027662 561 101 0 0 0 0 0 0 0 0 0 0
Totale 22.301