CRIS Current Research Information System

SIROLI, LORENZO
 Distribuzione geografica
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Continente #
NA - Nord America 3.839
EU - Europa 2.983
AS - Asia 1.636
AF - Africa 258
SA - Sud America 51
OC - Oceania 18
Continente sconosciuto - Info sul continente non disponibili 3
Totale 8.788
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Nazione #
US - Stati Uniti d'America 3.817
IT - Italia 951
GB - Regno Unito 677
CN - Cina 529
SG - Singapore 471
DE - Germania 293
SE - Svezia 286
IN - India 284
VN - Vietnam 131
IE - Irlanda 128
FR - Francia 112
RU - Federazione Russa 108
CI - Costa d'Avorio 99
CH - Svizzera 62
TG - Togo 61
ZA - Sudafrica 56
EE - Estonia 43
ES - Italia 43
UA - Ucraina 43
AT - Austria 37
FI - Finlandia 34
ID - Indonesia 33
JO - Giordania 31
NL - Olanda 28
TR - Turchia 24
BE - Belgio 23
PH - Filippine 21
PT - Portogallo 21
BR - Brasile 19
GR - Grecia 19
NG - Nigeria 18
CA - Canada 15
HK - Hong Kong 15
JP - Giappone 14
PK - Pakistan 14
TH - Thailandia 14
PL - Polonia 13
IR - Iran 12
BG - Bulgaria 11
AU - Australia 10
CL - Cile 10
RO - Romania 10
TW - Taiwan 10
PE - Perù 9
NZ - Nuova Zelanda 8
SK - Slovacchia (Repubblica Slovacca) 8
HR - Croazia 7
KR - Corea 7
MY - Malesia 7
AR - Argentina 6
MX - Messico 6
RS - Serbia 6
CZ - Repubblica Ceca 5
DZ - Algeria 5
AE - Emirati Arabi Uniti 4
CY - Cipro 4
MA - Marocco 4
NO - Norvegia 4
SC - Seychelles 4
UZ - Uzbekistan 4
DK - Danimarca 3
EG - Egitto 3
GH - Ghana 3
LT - Lituania 3
LV - Lettonia 3
UY - Uruguay 3
A2 - ???statistics.table.value.countryCode.A2??? 2
AZ - Azerbaigian 2
CO - Colombia 2
ET - Etiopia 2
SA - Arabia Saudita 2
TN - Tunisia 2
AL - Albania 1
AM - Armenia 1
BO - Bolivia 1
EC - Ecuador 1
EU - Europa 1
IL - Israele 1
MD - Moldavia 1
MU - Mauritius 1
PA - Panama 1
PS - Palestinian Territory 1
Totale 8.788
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Città #
Southend 609
Fairfield 416
Singapore 413
Chandler 404
Ashburn 296
Santa Clara 279
Woodbridge 205
Wilmington 197
Houston 191
Seattle 160
Bologna 159
Ann Arbor 154
Princeton 141
Dublin 125
Cambridge 121
Boardman 116
Cesena 113
Hyderabad 107
Abidjan 99
Dong Ket 75
New York 69
Nanjing 65
Padova 63
Lomé 61
Westminster 56
Dearborn 51
Forlì 51
Bern 50
Milan 49
Berlin 42
Jinan 37
Jakarta 31
Saint Petersburg 30
Vienna 30
Amman 29
Beijing 28
Medford 27
Pune 24
Turin 24
San Diego 23
Changsha 22
Madrid 22
Helsinki 21
Rome 21
Shenyang 20
Falls Church 19
Abeokuta 18
Redwood City 17
Shanghai 17
Des Moines 16
Guangzhou 16
Redmond 16
Jacksonville 15
Rimini 15
Braga 14
Fremont 14
Kuban 14
Ozzano dell'Emilia 13
Zhengzhou 13
Casalecchio di Reno 12
Hebei 12
Lappeenranta 12
Los Angeles 12
Nanchang 12
Amsterdam 11
Bangkok 11
Bari 11
Brussels 11
London 11
Paris 11
Sofia 11
Tianjin 11
Washington 11
Fuzhou 10
Leuven 10
Masone 10
Mülheim 10
Phoenix 10
Taizhou 10
Moscow 9
Wuhan 9
Altamura 8
Ancona 8
Athens 8
Bengaluru 8
Chicago 8
Hangzhou 8
Palermo 8
Pasig 8
Raleigh 8
Reggio Emilia 8
Taiyuan 8
Tokyo 8
Verona 8
Bühl 7
Frankfurt am Main 7
Haikou 7
Istanbul 7
Karachi 7
Ningbo 7
Totale 5.926
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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 205
Packaging for fruit and vegetable products treated with an antimicrobial solution 171
Lactic acid bacteria and natural antimicrobials to improve the safety and shelf-life of minimally processed sliced apples and lamb's lettuce 169
Efficacy of biodegradable, antimicrobial packaging on safety and quality parameters maintenance of a pear juice and rice milk-based smoothie product 162
Determination of antibacterial and technological properties of vaginal lactobacilli for their potential application in dairy products 160
Combined effects of high pressure homogenization treatment and citral on microbiological quality of apricot juice 157
Use of Essential Oils to Increase the Safety and the Quality of Marinated Pork Loin 153
Effects of chitosan based coatings enriched with procyanidin by-product on quality of fresh blueberries during storage 146
Evaluation of the effect of carvacrol on the Escherichia coli 555 metabolome by using 1H-NMR spectroscopy 142
Contribution of two different packaging material to microbial contamination of peaches: Implications in their microbiological quality 141
INFLUENCE OF AN INNOVATIVE, BIODEGRADABLE MULTILAYER ACTIVE PACKAGING ON “PESTO” SAUCE CHARACTERISTICS DURING STORAGE 141
Combined use of natural antimicrobial based nanoemulsions and ultra high pressure homogenization to increase safety and shelf-life of apple juice 140
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 138
Technological potential of Bifidobacterium aesculapii strains for fermented soymilk production 138
Use of Ultra High Pressure Homogenization for Rice based beverage Stabilization 137
Combined effects of high pressure homogenization treatment and citral on microbiological quality of apricot juice 135
Influence of two different cocoa-based coatings on quality characteristics of fresh-cut fruits during storage 132
Study on the efficacy of edible coatings on quality of blueberry fruits during shelf-life 129
VAGINAL MICROBIOME FOR THE PRESERVATION OF WOMEN’S HEALTH USING FOOD STRATEGY 128
Effect of thyme essential oil and Lactococcus lactis CBM21 on the microbiota composition and quality of minimally processed lamb's lettuce 127
Potential of Natural Antimicrobials for the Production of Minimally Processed Fresh-Cut Apples 122
Ultrasound assisted osmotic dehydration of organic cranberries (Vaccinium oxycoccus): Study on quality parameters evolution during storage 121
Survival of Spoilage and Pathogenic Microorganisms on Cardboard and Plastic Packaging Materials 120
Use of Lactobacillus crispatus to produce a probiotic cheese as potential gender food for preventing gynaecological infections 118
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 116
Influence of high-pressure homogenization treatments combined with lysozyme activated packaging on microbiological and technological quality of vegetable smoothie during shelf life 112
Production of volatile and sulfur compounds by 10 Saccharomyces cerevisiae strains inoculated in Trebbiano must 111
Use of homogenisation pressure to improve quality and functionality of probiotic fermented milks containing Lactobacillus rhamnosus BFE 5264 111
Effects of Sub-Lethal High Pressure Homogenization Treatment on the Adhesion Mechanisms and Stress Response Genes in Lactobacillus acidophilus 08 108
Efficacy of natural antimicrobials to prolong the shelf-life of minimally processed apples packaged in modified atmosphere 107
Potential of high pressure homogenisation on probiotic Caciotta cheese quality and functionality 107
Microencapsulation of functional strains by high pressure homogenization for a potential use in fermented milk 107
Combined use of high pressure homogenization and natural antimicrobials to increase apple juice shelf-life and safety 105
Evaluation of the fate of Lactobacillus crispatus BC4, carried in Squacquerone cheese, throughout the simulator of the human intestinal microbial ecosystem (SHIME) 105
Recovery and valorization of agri-food wastes and by-products using the non-conventional yeast Yarrowia lipolytica 105
Formation of ethyl carbamate during the production process of Cantonese soy sauce 104
Ultra High Pressure Homogenization potential within the Made in-Italy project “ATENA” 104
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 103
Natural antimicrobials to prolong the shelf-life of minimally processed lamb's lettuce 102
Gene expression responses of Listeria monocytogenes Scott A exposed to sub-lethal concentrations of natural antimicrobials 102
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 102
Comprehension of the action mechanisms of natural antimicrobials against Listeria monocytogenes Scott A as a fundamental tool for their application in food 101
Optimization of Vacuum Impregnation with Calcium Lactate of Minimally Processed Melon and Shelf-Life Study in Real Storage Conditions 100
SAFELIVERY- Safer food delivery and distribution service during and after the COVID-19 pandemic 100
Lactobacillus paracasei A13 and high-pressure homogenization stress response 99
INFLUENCE OF TWO DIFFERENT COCOA BASED COATINGS ON QUALITY CHARACTERISTICS OF FRESH-CUT FRUITS DURING STORAGE 97
Lactobacillus crispatus to produce a functional cheese as dietary strategy to improve woman wellbeing 96
Probiotic and metabolic characterization of vaginal lactobacilli for a potential use in functional foods 93
Effect of (ultra)-high pressure homogenization and natural antimicrobial based nanoemulsions on kiwi juice safety and shelf-life. 92
Innovative strategies based on the use of bio-control agents to improve the safety, shelf-life and quality of minimally processed fruits and vegetables 91
Flow cytometric assessment of the morphological and physiological changes of listeria monocytogenes and escherichia coli in response to natural antimicrobial exposure 90
EFFECTS OF CHITOSAN/PROCYANIDIN BASED COATINGS ON QUALITY OF FRESH BLUEBERRIES DURING STORAGE 88
Use of Yarrowia lipolytica to Obtain Fish Waste Functional Hydrolysates Rich in Flavoring Compounds 85
null 85
Yeasts from organic or biodynamic grapes: genomic and proteomic identification 85
Volatile molecule profiles and anti-listeria monocytogenes activity of nisin producers lactococcus lactis strains in vegetable drinks 84
Yeast microbial ecology, aroma profiles and safety features of wines from biological or biodynamic grapes in relation to starter addition 82
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 82
Unravelling the Potential of Lactococcus lactis Strains to Be Used in Cheesemaking Production as Biocontrol Agents 82
Volatile Profiles and Mannoprotein content in Saccharomyces cerevisiae strains of enological interest 80
High-Pressure Homogenization and Biocontrol Agent as Innovative Approaches Increase Shelf Life and Functionality of Carrot Juice 80
Suitability of the nisin Z-producer lactococcus lactis subsp. lactis CBM 21 to be used as an adjunct culture for squacquerone cheese production 78
Antioxidant and Functional Features of Pre-Fermented Ingredients Obtained by the Fermentation of Milling By-Products 77
Influence of an innovative, biodegradable active packaging on the quality of sunflower oil and “pesto” sauce during storage 76
Use of a nisin-producing Lactococcus lactis strain, combined with natural antimicrobials, to improve the safety and shelf-life of minimally processed sliced apples 76
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 75
Effect of sub-lethal concentrations of natural antimicrobials onn membrane fatty acid composition and volatile compounds of Listeria monocytogenes, Escherichia coli and Salmonella enteritidis 74
High pressure homogenization to increase probiotic and quality features of the Italian traditional cheese “caciotta”. 73
Utilization of agri-food industry by-products as sustainable substrates for pullulan production by Aureobasidium spp. strains: implications for food packaging sustainability 72
Application of non thermal technologies for the recovery of β glucans from yeast biomass 69
Novel strategies, based on the use of essential oils, to improve safety, shelf-life and quality parameters of ready to use vegetable products. 69
Impact of process conditions on probiotic survival and physicochemical characteristics of fermented milk containing functional vaginal strains 66
POTENTIAL OF HIGH PRESSURE HOMOGENIZATION AND FUNCTIONAL STRAINS FOR NOVEL FUNCTIONAL DAIRY FOODS 64
HIGH-ADDED VALUE COMPOUNDS OBTAINED FROM FISH WASTE USING MICROORGANISMS ENDOWED WITH PROTEOLYTIC AND LIPOLYTIC ACTIVITY 62
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. 61
Sex-dependent effects of a yoghurt enriched with proteins in a mouse model of diet-induced obesity 60
Use of high pressure homogenization for the production of natural antimicrobial based nanoemulsions to prolong the safety and shelf-life of apple juice 57
Sublethal HPH treatment is a sustainable tool that induces autolytic-like processes in the early gene expression of Saccharomyces cerevisiae 56
Demo-scale up-flow anaerobic sludge blanket reactor coupled with hybrid constructed wetlands for energy-carbon efficient agricultural wastewater reuse in decentralized scenarios 55
Novel bifidobacteria strains isolated from nonconventional sources. Technological, antimicrobial and biological characterization for their use as probiotics 54
Selection of Yarrowia lipolytica Strains as Possible Solution to Valorize Untreated Cheese Whey 53
Functional hydrolysates obtained through fermentation of flathead grey mullet by-products using Yarrowia lipolytica and Bacillus sp. 51
Development of a Fermented Milk Designed for Women's Well-Being Containing an Exopolysaccharides-Producing Starter Culture and a Functional Vaginal Strain 46
PRODUCTION OF FUNCTIONAL AND AROMA COMPOUNDS FROM FISH WASTE AND BY-PRODUCTS USING SELECTED MICROORGANISMS 45
Characterization and utilization of brewer’s spent yeast for sustainable packaging innovations 41
Microbiological, functional, and chemico-physical characterization of artisanal kombucha: an interesting reservoir of mmicrobial diversity 40
Essential Oils and Their Combination with Lactic Acid Bacteria and Bacteriocins to Improve the Safety and Shelf Life of Foods: A Review 38
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 38
High-pressure homogenization and pulsed electric fields for favoring the release of β-glucans and mannoproteins from yeast cell walls 33
Flavoring and antioxidant compounds obtained through fermentation of flathead grey mullet waste by Yarrowia lipolytica or Bacillus spp. 33
Functional and biochemical characterization of pre-fermented ingredients obtained by the fermentation of durum wheat by-products 33
Bacterial Cellulose Production by Komagataeibacter spp. in Agrifood By-Products 33
Effect of Combined High-Pressure Homogenization and Biotechnological Processes on Chitin, Protein, and Antioxidant Activity of Cricket Powder-Based Ingredients 30
Characterization of bacterial cellulose produced from agri-food waste and by-products for its potential use in agriculture. 28
Imballaggi edibili 28
Optimization of the production of bacterial cellulose by Komagataeibacter spp. on brewer’s spent grains. 27
Use of a nisin-producing Lactococcus lactis strain, combined with natural antimicrobials, to improve the safety and shelf-life of minimally processed sliced apples 27
Biotechnological valorization of chickpea flour for the production of value-added ingredients for innovative food formulations 26
Evaluation of a Gel Containing a Propionibacterium Extract in an In Vivo Model of Wound Healing 24
Furan-based polyesters loaded with nisin for sustainable antimicrobial packaging 24
Totale 9.007
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Categoria #
all - tutte 25.394
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 25.394
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020881 0 0 0 0 0 163 171 167 178 78 60 64
2020/20211.188 188 119 41 32 45 77 27 92 177 56 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
2024/20251.862 243 341 261 262 568 187 0 0 0 0 0 0
Totale 9.133