CRIS Current Research Information System

SIROLI, LORENZO
 Distribuzione geografica
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Continente #
NA - Nord America 3.353
EU - Europa 2.692
AS - Asia 1.005
AF - Africa 248
SA - Sud America 34
OC - Oceania 18
Continente sconosciuto - Info sul continente non disponibili 3
Totale 7.353
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Nazione #
US - Stati Uniti d'America 3.341
IT - Italia 772
GB - Regno Unito 665
CN - Cina 288
DE - Germania 287
SE - Svezia 286
IN - India 265
SG - Singapore 184
VN - Vietnam 129
IE - Irlanda 122
CI - Costa d'Avorio 99
FR - Francia 99
RU - Federazione Russa 96
TG - Togo 61
CH - Svizzera 60
ZA - Sudafrica 52
EE - Estonia 43
UA - Ucraina 42
ES - Italia 38
AT - Austria 36
JO - Giordania 29
FI - Finlandia 27
TR - Turchia 19
BE - Belgio 18
NG - Nigeria 18
PT - Portogallo 18
PK - Pakistan 14
JP - Giappone 13
NL - Olanda 12
BG - Bulgaria 11
BR - Brasile 11
AU - Australia 10
TH - Thailandia 10
TW - Taiwan 10
RO - Romania 9
CA - Canada 8
CL - Cile 8
GR - Grecia 8
HK - Hong Kong 8
NZ - Nuova Zelanda 8
PH - Filippine 8
HR - Croazia 7
IR - Iran 7
PE - Perù 7
PL - Polonia 7
RS - Serbia 6
SK - Slovacchia (Repubblica Slovacca) 6
CZ - Repubblica Ceca 5
DZ - Algeria 4
MA - Marocco 4
MX - Messico 4
SC - Seychelles 4
UZ - Uzbekistan 4
AE - Emirati Arabi Uniti 3
AR - Argentina 3
DK - Danimarca 3
KR - Corea 3
LV - Lettonia 3
MY - Malesia 3
NO - Norvegia 3
UY - Uruguay 3
A2 - ???statistics.table.value.countryCode.A2??? 2
AZ - Azerbaigian 2
ET - Etiopia 2
ID - Indonesia 2
SA - Arabia Saudita 2
TN - Tunisia 2
AL - Albania 1
AM - Armenia 1
BO - Bolivia 1
EC - Ecuador 1
EU - Europa 1
GH - Ghana 1
LT - Lituania 1
MD - Moldavia 1
MU - Mauritius 1
PS - Palestinian Territory 1
Totale 7.353
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Città #
Southend 609
Fairfield 416
Chandler 404
Ashburn 279
Woodbridge 205
Wilmington 197
Houston 191
Seattle 160
Ann Arbor 154
Singapore 149
Princeton 141
Bologna 135
Cambridge 121
Dublin 120
Hyderabad 107
Abidjan 99
Cesena 86
Dong Ket 75
New York 69
Nanjing 63
Lomé 61
Westminster 56
Dearborn 51
Forlì 51
Bern 50
Padova 45
Berlin 42
Milan 40
Jinan 32
Saint Petersburg 30
Amman 29
Vienna 29
Medford 27
Santa Clara 24
Turin 24
San Diego 23
Beijing 22
Madrid 22
Pune 20
Shenyang 20
Falls Church 19
Abeokuta 18
Changsha 18
Helsinki 18
Redwood City 17
Des Moines 16
Redmond 16
Jacksonville 15
Braga 14
Fremont 14
Kuban 14
Rimini 14
Ozzano dell'Emilia 13
Hebei 12
Nanchang 12
Bari 11
Boardman 11
Los Angeles 11
Sofia 11
Tianjin 11
Brussels 10
Masone 10
Mülheim 10
Paris 10
Washington 10
Lappeenranta 9
Rome 9
Zhengzhou 9
Amsterdam 8
London 8
Palermo 8
Raleigh 8
Reggio Emilia 8
Taizhou 8
Tokyo 8
Bangkok 7
Bühl 7
Haikou 7
Hangzhou 7
Istanbul 7
Karachi 7
Norwalk 7
Verona 7
Ancona 6
Bremen 6
Chicago 6
Frankfurt am Main 6
Fuzhou 6
Leuven 6
Mumbai 6
Naples 6
Phoenix 6
Ferrara 5
Guangzhou 5
Jahodniky 5
Jiaxing 5
Lund 5
Marnate 5
Orzinuovi 5
San Lazzaro di Savena 5
Totale 5.046
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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 195
Packaging for fruit and vegetable products treated with an antimicrobial solution 162
Lactic acid bacteria and natural antimicrobials to improve the safety and shelf-life of minimally processed sliced apples and lamb's lettuce 159
Combined effects of high pressure homogenization treatment and citral on microbiological quality of apricot juice 152
Efficacy of biodegradable, antimicrobial packaging on safety and quality parameters maintenance of a pear juice and rice milk-based smoothie product 147
Determination of antibacterial and technological properties of vaginal lactobacilli for their potential application in dairy products 146
Use of Essential Oils to Increase the Safety and the Quality of Marinated Pork Loin 143
Effects of chitosan based coatings enriched with procyanidin by-product on quality of fresh blueberries during storage 137
Contribution of two different packaging material to microbial contamination of peaches: Implications in their microbiological quality 134
Evaluation of the effect of carvacrol on the Escherichia coli 555 metabolome by using 1H-NMR spectroscopy 133
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 131
Technological potential of Bifidobacterium aesculapii strains for fermented soymilk production 131
Combined use of natural antimicrobial based nanoemulsions and ultra high pressure homogenization to increase safety and shelf-life of apple juice 130
Combined effects of high pressure homogenization treatment and citral on microbiological quality of apricot juice 128
Influence of two different cocoa-based coatings on quality characteristics of fresh-cut fruits during storage 125
Study on the efficacy of edible coatings on quality of blueberry fruits during shelf-life 118
Effect of thyme essential oil and Lactococcus lactis CBM21 on the microbiota composition and quality of minimally processed lamb's lettuce 117
Potential of Natural Antimicrobials for the Production of Minimally Processed Fresh-Cut Apples 115
Use of Ultra High Pressure Homogenization for Rice based beverage Stabilization 115
Ultrasound assisted osmotic dehydration of organic cranberries (Vaccinium oxycoccus): Study on quality parameters evolution during storage 114
Use of Lactobacillus crispatus to produce a probiotic cheese as potential gender food for preventing gynaecological infections 112
Survival of Spoilage and Pathogenic Microorganisms on Cardboard and Plastic Packaging Materials 111
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 110
VAGINAL MICROBIOME FOR THE PRESERVATION OF WOMEN’S HEALTH USING FOOD STRATEGY 106
INFLUENCE OF AN INNOVATIVE, BIODEGRADABLE MULTILAYER ACTIVE PACKAGING ON “PESTO” SAUCE CHARACTERISTICS DURING STORAGE 104
Production of volatile and sulfur compounds by 10 Saccharomyces cerevisiae strains inoculated in Trebbiano must 102
Potential of high pressure homogenisation on probiotic Caciotta cheese quality and functionality 100
Use of homogenisation pressure to improve quality and functionality of probiotic fermented milks containing Lactobacillus rhamnosus BFE 5264 100
Combined use of high pressure homogenization and natural antimicrobials to increase apple juice shelf-life and safety 98
Microencapsulation of functional strains by high pressure homogenization for a potential use in fermented milk 98
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 97
Formation of ethyl carbamate during the production process of Cantonese soy sauce 96
Effects of Sub-Lethal High Pressure Homogenization Treatment on the Adhesion Mechanisms and Stress Response Genes in Lactobacillus acidophilus 08 96
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 94
Comprehension of the action mechanisms of natural antimicrobials against Listeria monocytogenes Scott A as a fundamental tool for their application in food 93
Gene expression responses of Listeria monocytogenes Scott A exposed to sub-lethal concentrations of natural antimicrobials 93
Evaluation of the fate of Lactobacillus crispatus BC4, carried in Squacquerone cheese, throughout the simulator of the human intestinal microbial ecosystem (SHIME) 93
Efficacy of natural antimicrobials to prolong the shelf-life of minimally processed apples packaged in modified atmosphere 92
SAFELIVERY- Safer food delivery and distribution service during and after the COVID-19 pandemic 92
Ultra High Pressure Homogenization potential within the Made in-Italy project “ATENA” 91
Natural antimicrobials to prolong the shelf-life of minimally processed lamb's lettuce 87
Lactobacillus paracasei A13 and high-pressure homogenization stress response 87
Innovative strategies based on the use of bio-control agents to improve the safety, shelf-life and quality of minimally processed fruits and vegetables 86
Lactobacillus crispatus to produce a functional cheese as dietary strategy to improve woman wellbeing 86
Recovery and valorization of agri-food wastes and by-products using the non-conventional yeast Yarrowia lipolytica 86
null 84
Effect of (ultra)-high pressure homogenization and natural antimicrobial based nanoemulsions on kiwi juice safety and shelf-life. 82
Optimization of Vacuum Impregnation with Calcium Lactate of Minimally Processed Melon and Shelf-Life Study in Real Storage Conditions 82
Flow cytometric assessment of the morphological and physiological changes of listeria monocytogenes and escherichia coli in response to natural antimicrobial exposure 82
Influence of high-pressure homogenization treatments combined with lysozyme activated packaging on microbiological and technological quality of vegetable smoothie during shelf life 81
EFFECTS OF CHITOSAN/PROCYANIDIN BASED COATINGS ON QUALITY OF FRESH BLUEBERRIES DURING STORAGE 79
INFLUENCE OF TWO DIFFERENT COCOA BASED COATINGS ON QUALITY CHARACTERISTICS OF FRESH-CUT FRUITS DURING STORAGE 78
Probiotic and metabolic characterization of vaginal lactobacilli for a potential use in functional foods 78
Volatile molecule profiles and anti-listeria monocytogenes activity of nisin producers lactococcus lactis strains in vegetable drinks 77
Use of Yarrowia lipolytica to Obtain Fish Waste Functional Hydrolysates Rich in Flavoring Compounds 74
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 74
Unravelling the Potential of Lactococcus lactis Strains to Be Used in Cheesemaking Production as Biocontrol Agents 72
Volatile Profiles and Mannoprotein content in Saccharomyces cerevisiae strains of enological interest 71
Use of a nisin-producing Lactococcus lactis strain, combined with natural antimicrobials, to improve the safety and shelf-life of minimally processed sliced apples 70
Yeasts from organic or biodynamic grapes: genomic and proteomic identification 69
Antioxidant and Functional Features of Pre-Fermented Ingredients Obtained by the Fermentation of Milling By-Products 68
High-Pressure Homogenization and Biocontrol Agent as Innovative Approaches Increase Shelf Life and Functionality of Carrot Juice 68
Effect of sub-lethal concentrations of natural antimicrobials onn membrane fatty acid composition and volatile compounds of Listeria monocytogenes, Escherichia coli and Salmonella enteritidis 67
Suitability of the nisin Z-producer lactococcus lactis subsp. lactis CBM 21 to be used as an adjunct culture for squacquerone cheese production 67
Yeast microbial ecology, aroma profiles and safety features of wines from biological or biodynamic grapes in relation to starter addition 66
High pressure homogenization to increase probiotic and quality features of the Italian traditional cheese “caciotta”. 58
Novel strategies, based on the use of essential oils, to improve safety, shelf-life and quality parameters of ready to use vegetable products. 57
POTENTIAL OF HIGH PRESSURE HOMOGENIZATION AND FUNCTIONAL STRAINS FOR NOVEL FUNCTIONAL DAIRY FOODS 56
Sex-dependent effects of a yoghurt enriched with proteins in a mouse model of diet-induced obesity 56
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 55
HIGH-ADDED VALUE COMPOUNDS OBTAINED FROM FISH WASTE USING MICROORGANISMS ENDOWED WITH PROTEOLYTIC AND LIPOLYTIC ACTIVITY 52
Influence of an innovative, biodegradable active packaging on the quality of sunflower oil and “pesto” sauce during storage 51
Utilization of agri-food industry by-products as sustainable substrates for pullulan production by Aureobasidium spp. strains: implications for food packaging sustainability 48
Application of non thermal technologies for the recovery of β glucans from yeast biomass 48
Use of high pressure homogenization for the production of natural antimicrobial based nanoemulsions to prolong the safety and shelf-life of apple juice 48
Novel bifidobacteria strains isolated from nonconventional sources. Technological, antimicrobial and biological characterization for their use as probiotics 48
Sublethal HPH treatment is a sustainable tool that induces autolytic-like processes in the early gene expression of Saccharomyces cerevisiae 46
Selection of Yarrowia lipolytica Strains as Possible Solution to Valorize Untreated Cheese Whey 44
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. 44
PRODUCTION OF FUNCTIONAL AND AROMA COMPOUNDS FROM FISH WASTE AND BY-PRODUCTS USING SELECTED MICROORGANISMS 39
Demo-scale up-flow anaerobic sludge blanket reactor coupled with hybrid constructed wetlands for energy-carbon efficient agricultural wastewater reuse in decentralized scenarios 32
Functional hydrolysates obtained through fermentation of flathead grey mullet by-products using Yarrowia lipolytica and Bacillus sp. 31
Impact of process conditions on probiotic survival and physicochemical characteristics of fermented milk containing functional vaginal strains 30
Essential Oils and Their Combination with Lactic Acid Bacteria and Bacteriocins to Improve the Safety and Shelf Life of Foods: A Review 22
Flavoring and antioxidant compounds obtained through fermentation of flathead grey mullet waste by Yarrowia lipolytica or Bacillus spp. 22
Effect of Combined High-Pressure Homogenization and Biotechnological Processes on Chitin, Protein, and Antioxidant Activity of Cricket Powder-Based Ingredients 22
Imballaggi edibili 18
Use of a nisin-producing Lactococcus lactis strain, combined with natural antimicrobials, to improve the safety and shelf-life of minimally processed sliced apples 18
Characterization of bacterial cellulose produced from agri-food waste and by-products for its potential use in agriculture. 17
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 17
Microbiological, functional, and chemico-physical characterization of artisanal kombucha: an interesting reservoir of mmicrobial diversity 15
Functional and biochemical characterization of pre-fermented ingredients obtained by the fermentation of durum wheat by-products 15
Improved nutritional composition and in vitro protein digestibility of fermented soy beverages produced with vaginal probiotics as adjunct cultures 13
Biotechnological valorization of chickpea flour for the production of value-added ingredients for innovative food formulations 12
Evaluation of a Gel Containing a Propionibacterium Extract in an In Vivo Model of Wound Healing 12
Totale 7.677
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Categoria #
all - tutte 20.695
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 20.695
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20201.153 0 59 5 70 138 163 171 167 178 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
2024/2025406 243 163 0 0 0 0 0 0 0 0 0 0
Totale 7.677