CRIS Current Research Information System

SIROLI, LORENZO
 Distribuzione geografica
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Continente #
AS - Asia 5.366
NA - Nord America 4.843
EU - Europa 4.302
AF - Africa 434
SA - Sud America 351
OC - Oceania 29
Continente sconosciuto - Info sul continente non disponibili 4
Totale 15.329
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Nazione #
US - Stati Uniti d'America 4.763
CN - Cina 1.813
SG - Singapore 1.610
IT - Italia 1.531
GB - Regno Unito 721
HK - Hong Kong 430
DE - Germania 427
VN - Vietnam 392
IN - India 389
KR - Corea 332
SE - Svezia 301
BR - Brasile 239
NL - Olanda 223
CI - Costa d'Avorio 196
RU - Federazione Russa 196
FR - Francia 159
IE - Irlanda 135
JP - Giappone 90
FI - Finlandia 82
ES - Italia 77
ZA - Sudafrica 73
CH - Svizzera 68
TG - Togo 61
AR - Argentina 52
AT - Austria 51
ID - Indonesia 47
UA - Ucraina 47
SC - Seychelles 45
EE - Estonia 44
CA - Canada 43
BE - Belgio 38
TR - Turchia 38
PL - Polonia 36
JO - Giordania 35
MX - Messico 31
GR - Grecia 29
PH - Filippine 29
PT - Portogallo 29
IR - Iran 26
NG - Nigeria 22
TH - Thailandia 22
AU - Australia 18
PK - Pakistan 18
CL - Cile 17
DK - Danimarca 17
MY - Malesia 15
RO - Romania 15
BD - Bangladesh 14
BG - Bulgaria 14
CZ - Repubblica Ceca 14
PE - Perù 14
EC - Ecuador 13
LT - Lituania 13
TW - Taiwan 13
DZ - Algeria 11
NZ - Nuova Zelanda 11
SK - Slovacchia (Repubblica Slovacca) 11
MA - Marocco 8
HR - Croazia 7
UZ - Uzbekistan 7
AE - Emirati Arabi Uniti 6
CY - Cipro 6
RS - Serbia 6
EG - Egitto 5
IQ - Iraq 5
UY - Uruguay 5
AZ - Azerbaigian 4
CO - Colombia 4
IL - Israele 4
NO - Norvegia 4
PY - Paraguay 4
SA - Arabia Saudita 4
GH - Ghana 3
KE - Kenya 3
KZ - Kazakistan 3
LV - Lettonia 3
NP - Nepal 3
TN - Tunisia 3
A2 - ???statistics.table.value.countryCode.A2??? 2
BO - Bolivia 2
ET - Etiopia 2
KG - Kirghizistan 2
PA - Panama 2
PS - Palestinian Territory 2
AI - Anguilla 1
AL - Albania 1
AM - Armenia 1
BH - Bahrain 1
BW - Botswana 1
DO - Repubblica Dominicana 1
EU - Europa 1
GE - Georgia 1
HN - Honduras 1
JM - Giamaica 1
LA - Repubblica Popolare Democratica del Laos 1
LB - Libano 1
LU - Lussemburgo 1
MD - Moldavia 1
MU - Mauritius 1
OM - Oman 1
Totale 15.325
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Città #
Singapore 1.068
Hefei 726
Southend 609
Ashburn 592
Hong Kong 417
Fairfield 416
Chandler 404
Bologna 331
Seoul 315
Santa Clara 289
Cesena 235
Woodbridge 205
Wilmington 198
Abidjan 196
Dallas 192
Houston 192
Beijing 176
Seattle 166
Ann Arbor 154
Princeton 141
Dublin 131
Cambridge 121
Boardman 117
Hyderabad 107
Ho Chi Minh City 96
New York 89
Los Angeles 81
Dong Ket 75
Bengaluru 73
Hanoi 70
Tokyo 69
Milan 66
Nanjing 65
Padova 65
Lomé 61
Forlì 60
Munich 60
Westminster 56
Buffalo 51
Dearborn 51
Bern 50
Berlin 42
Amsterdam 40
Rome 39
Jinan 37
Vienna 36
Jakarta 34
Amman 33
Redondo Beach 31
Helsinki 30
Saint Petersburg 30
Madrid 27
Medford 27
Changsha 26
Frankfurt am Main 26
Lappeenranta 26
São Paulo 25
Pune 24
Shanghai 24
Shenyang 24
Turin 24
Turku 24
San Diego 23
Guangzhou 22
Padua 22
Tongling 22
Brussels 21
Naples 20
Rimini 20
Falls Church 19
Vicenza 19
Abeokuta 18
Chicago 18
Modena 18
Nuremberg 18
Phoenix 18
Redwood City 17
Athens 16
Atlanta 16
Bangkok 16
Des Moines 16
Falkenstein 16
Redmond 16
Yubileyny 16
Jacksonville 15
Johannesburg 15
London 15
Nanchang 15
Tianjin 15
Verona 15
Zhengzhou 15
Braga 14
Chennai 14
Fremont 14
Kuban 14
Moscow 14
Stockholm 14
Ankara 13
Bari 13
Ozzano dell'Emilia 13
Totale 9.900
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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 268
Influence of high-pressure homogenization treatments combined with lysozyme activated packaging on microbiological and technological quality of vegetable smoothie during shelf life 219
Packaging for fruit and vegetable products treated with an antimicrobial solution 215
Efficacy of biodegradable, antimicrobial packaging on safety and quality parameters maintenance of a pear juice and rice milk-based smoothie product 214
INFLUENCE OF AN INNOVATIVE, BIODEGRADABLE MULTILAYER ACTIVE PACKAGING ON “PESTO” SAUCE CHARACTERISTICS DURING STORAGE 210
Determination of antibacterial and technological properties of vaginal lactobacilli for their potential application in dairy products 196
Utilization of agri-food industry by-products as sustainable substrates for pullulan production by Aureobasidium spp. strains: implications for food packaging sustainability 194
Development of a Fermented Milk Designed for Women's Well-Being Containing an Exopolysaccharides-Producing Starter Culture and a Functional Vaginal Strain 194
Impact of process conditions on probiotic survival and physicochemical characteristics of fermented milk containing functional vaginal strains 193
Lactic acid bacteria and natural antimicrobials to improve the safety and shelf-life of minimally processed sliced apples and lamb's lettuce 189
VAGINAL MICROBIOME FOR THE PRESERVATION OF WOMEN’S HEALTH USING FOOD STRATEGY 187
Optimization of the production of bacterial cellulose by Komagataeibacter spp. on brewer’s spent grains. 183
Bacterial Cellulose Production by Komagataeibacter spp. in Agrifood By-Products 182
Influence of an innovative, biodegradable active packaging on the quality of sunflower oil and “pesto” sauce during storage 181
Technological potential of Bifidobacterium aesculapii strains for fermented soymilk production 179
Combined use of natural antimicrobial based nanoemulsions and ultra high pressure homogenization to increase safety and shelf-life of apple juice 178
Use of Ultra High Pressure Homogenization for Rice based beverage Stabilization 177
Use of Essential Oils to Increase the Safety and the Quality of Marinated Pork Loin 176
Combined effects of high pressure homogenization treatment and citral on microbiological quality of apricot juice 175
Functional foods acting on gut microbiota-related wellness: The multi-unit in vitro colon model to assess gut ecological and functional modulation 171
Evaluation of the effect of carvacrol on the Escherichia coli 555 metabolome by using 1H-NMR spectroscopy 170
Effects of chitosan based coatings enriched with procyanidin by-product on quality of fresh blueberries during storage 170
Study on the efficacy of edible coatings on quality of blueberry fruits during shelf-life 168
Antioxidant and Functional Features of Pre-Fermented Ingredients Obtained by the Fermentation of Milling By-Products 167
Effect of thyme essential oil and Lactococcus lactis CBM21 on the microbiota composition and quality of minimally processed lamb's lettuce 163
Use of Yarrowia lipolytica to Obtain Fish Waste Functional Hydrolysates Rich in Flavoring Compounds 161
Influence of two different cocoa-based coatings on quality characteristics of fresh-cut fruits during storage 161
Application of non thermal technologies for the recovery of β glucans from yeast biomass 160
Functional hydrolysates obtained through fermentation of flathead grey mullet by-products using Yarrowia lipolytica and Bacillus sp. 159
Demo-scale up-flow anaerobic sludge blanket reactor coupled with hybrid constructed wetlands for energy-carbon efficient agricultural wastewater reuse in decentralized scenarios 159
Contribution of two different packaging material to microbial contamination of peaches: Implications in their microbiological quality 159
Bacterial cellulose production by selected acetic acid bacteria on different Agrifood by-products. 157
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 155
Combined effects of high pressure homogenization treatment and citral on microbiological quality of apricot juice 154
Survival of Spoilage and Pathogenic Microorganisms on Cardboard and Plastic Packaging Materials 153
Furan-based polyesters loaded with nisin for sustainable antimicrobial packaging 148
Use of Lactobacillus crispatus to produce a probiotic cheese as potential gender food for preventing gynaecological infections 146
Ultrasound assisted osmotic dehydration of organic cranberries (Vaccinium oxycoccus): Study on quality parameters evolution during storage 145
Effects of Sub-Lethal High Pressure Homogenization Treatment on the Adhesion Mechanisms and Stress Response Genes in Lactobacillus acidophilus 08 145
Potential of Natural Antimicrobials for the Production of Minimally Processed Fresh-Cut Apples 144
Biotechnological valorization of chickpea flour for the production of value-added ingredients for innovative food formulations 143
Recovery and valorization of agri-food wastes and by-products using the non-conventional yeast Yarrowia lipolytica 141
HIGH-ADDED VALUE COMPOUNDS OBTAINED FROM FISH WASTE USING MICROORGANISMS ENDOWED WITH PROTEOLYTIC AND LIPOLYTIC ACTIVITY 140
Microbiological, functional, and chemico-physical characterization of artisanal kombucha: an interesting reservoir of mmicrobial diversity 140
Microencapsulation of functional strains by high pressure homogenization for a potential use in fermented milk 139
Selection of Yarrowia lipolytica Strains as Possible Solution to Valorize Untreated Cheese Whey 138
Production of volatile and sulfur compounds by 10 Saccharomyces cerevisiae strains inoculated in Trebbiano must 138
Ultra High Pressure Homogenization potential within the Made in-Italy project “ATENA” 137
Evaluation of the fate of Lactobacillus crispatus BC4, carried in Squacquerone cheese, throughout the simulator of the human intestinal microbial ecosystem (SHIME) 136
Effect of (ultra)-high pressure homogenization and natural antimicrobial based nanoemulsions on kiwi juice safety and shelf-life. 134
Use of homogenisation pressure to improve quality and functionality of probiotic fermented milks containing Lactobacillus rhamnosus BFE 5264 134
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 133
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 133
Unravelling the Potential of Lactococcus lactis Strains to Be Used in Cheesemaking Production as Biocontrol Agents 133
Surface application and impact of Yarrowia lipolytica grown in cheese whey as adjunct culture for innovative and fast-ripening Caciotta-like cheeses 132
Probiotic and metabolic characterization of vaginal lactobacilli for a potential use in functional foods 131
Lactobacillus crispatus to produce a functional cheese as dietary strategy to improve woman wellbeing 128
Efficacy of natural antimicrobials to prolong the shelf-life of minimally processed apples packaged in modified atmosphere 127
Formation of ethyl carbamate during the production process of Cantonese soy sauce 127
Characterization of bacterial cellulose produced from agri-food waste and by-products for its potential use in agriculture. 126
Essential Oils and Their Combination with Lactic Acid Bacteria and Bacteriocins to Improve the Safety and Shelf Life of Foods: A Review 126
Characterization and utilization of brewer’s spent yeast for sustainable packaging innovations 126
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 126
INFLUENCE OF TWO DIFFERENT COCOA BASED COATINGS ON QUALITY CHARACTERISTICS OF FRESH-CUT FRUITS DURING STORAGE 126
Lactobacillus paracasei A13 and high-pressure homogenization stress response 126
SAFELIVERY- Safer food delivery and distribution service during and after the COVID-19 pandemic 126
Gene expression responses of Listeria monocytogenes Scott A exposed to sub-lethal concentrations of natural antimicrobials 125
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 124
High-pressure homogenization and pulsed electric fields for favoring the release of β-glucans and mannoproteins from yeast cell walls 123
Combined use of high pressure homogenization and natural antimicrobials to increase apple juice shelf-life and safety 123
Comprehension of the action mechanisms of natural antimicrobials against Listeria monocytogenes Scott A as a fundamental tool for their application in food 123
Effect of Combined High-Pressure Homogenization and Biotechnological Processes on Chitin, Protein, and Antioxidant Activity of Cricket Powder-Based Ingredients 122
Potential of high pressure homogenisation on probiotic Caciotta cheese quality and functionality 122
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 121
Impact of cheese whey enriched in lactobionic acid on the characteristics of fermented milks prepared with or without the probiotic Lacticaseibacillus rhamnosus GG 119
Yeasts from organic or biodynamic grapes: genomic and proteomic identification 119
High-Pressure Homogenization and Biocontrol Agent as Innovative Approaches Increase Shelf Life and Functionality of Carrot Juice 119
Natural antimicrobials to prolong the shelf-life of minimally processed lamb's lettuce 118
EFFECTS OF CHITOSAN/PROCYANIDIN BASED COATINGS ON QUALITY OF FRESH BLUEBERRIES DURING STORAGE 118
Functional and biochemical characterization of pre-fermented ingredients obtained by the fermentation of durum wheat by-products 117
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 117
Optimization of Vacuum Impregnation with Calcium Lactate of Minimally Processed Melon and Shelf-Life Study in Real Storage Conditions 115
Improved nutritional composition and in vitro protein digestibility of fermented soy beverages produced with vaginal probiotics as adjunct cultures 114
PRODUCTION OF FUNCTIONAL AND AROMA COMPOUNDS FROM FISH WASTE AND BY-PRODUCTS USING SELECTED MICROORGANISMS 109
Selection of bacterial cellulose producing acetic acid bacteria from kombucha tea and evaluation of the influence of culture conditions on bacterial cellulose production. 109
Innovative strategies based on the use of bio-control agents to improve the safety, shelf-life and quality of minimally processed fruits and vegetables 106
Imballaggi edibili 105
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 105
Volatile molecule profiles and anti-listeria monocytogenes activity of nisin producers lactococcus lactis strains in vegetable drinks 105
Yeast microbial ecology, aroma profiles and safety features of wines from biological or biodynamic grapes in relation to starter addition 101
Flow cytometric assessment of the morphological and physiological changes of listeria monocytogenes and escherichia coli in response to natural antimicrobial exposure 101
Improving the shelf-life and functionality of an orange juice by the addition of polyphenol-enriched extracts obtained using natural deep eutectic solvents 99
Volatile Profiles and Mannoprotein content in Saccharomyces cerevisiae strains of enological interest 97
Suitability of the nisin Z-producer lactococcus lactis subsp. lactis CBM 21 to be used as an adjunct culture for squacquerone cheese production 97
Novel strategies, based on the use of essential oils, to improve safety, shelf-life and quality parameters of ready to use vegetable products. 96
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. 93
Microbial Biopolymers for Innovative Packaging to Increase Food Shelf-life and Safety 89
Use of a nisin-producing Lactococcus lactis strain, combined with natural antimicrobials, to improve the safety and shelf-life of minimally processed sliced apples 89
Evaluation of a Gel Containing a Propionibacterium Extract in an In Vivo Model of Wound Healing 88
POTENTIAL OF HIGH PRESSURE HOMOGENIZATION AND FUNCTIONAL STRAINS FOR NOVEL FUNCTIONAL DAIRY FOODS 88
Totale 14.187
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Categoria #
all - tutte 42.762
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 42.762
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021763 0 0 0 0 0 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
2024/20253.780 243 341 261 262 568 195 277 207 163 232 323 708
2025/20264.689 727 1.043 904 798 855 362 0 0 0 0 0 0
Totale 15.740