CRIS Current Research Information System

SIROLI, LORENZO
 Distribuzione geografica
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Continente #
NA - Nord America 9.641
AS - Asia 7.712
EU - Europa 5.622
AF - Africa 515
SA - Sud America 483
Continente sconosciuto - Info sul continente non disponibili 481
OC - Oceania 35
Totale 24.489
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Nazione #
US - Stati Uniti d'America 9.337
IT - Italia 2.362
CN - Cina 2.130
SG - Singapore 1.884
VN - Vietnam 1.353
GB - Regno Unito 784
HK - Hong Kong 499
DE - Germania 462
IN - India 445
BD - Bangladesh 367
KR - Corea 354
SE - Svezia 313
FR - Francia 309
BR - Brasile 306
NL - Olanda 266
RU - Federazione Russa 198
CI - Costa d'Avorio 197
CA - Canada 155
JP - Giappone 152
IE - Irlanda 148
ZA - Sudafrica 116
FI - Finlandia 115
ES - Italia 110
CH - Svizzera 80
PH - Filippine 78
AR - Argentina 64
MX - Messico 63
BE - Belgio 62
TG - Togo 62
ID - Indonesia 60
TR - Turchia 60
TH - Thailandia 58
AT - Austria 57
UA - Ucraina 56
EE - Estonia 50
SC - Seychelles 50
PL - Polonia 46
JO - Giordania 37
PT - Portogallo 36
GR - Grecia 34
CL - Cile 31
TW - Taiwan 30
IR - Iran 29
MY - Malesia 29
IQ - Iraq 25
JM - Giamaica 25
AU - Australia 24
EC - Ecuador 24
PK - Pakistan 23
DK - Danimarca 22
NG - Nigeria 22
PE - Perù 20
SA - Arabia Saudita 20
RO - Romania 17
CO - Colombia 16
BG - Bulgaria 15
CZ - Repubblica Ceca 15
LT - Lituania 15
SK - Slovacchia (Repubblica Slovacca) 14
UZ - Uzbekistan 14
MA - Marocco 13
DZ - Algeria 12
EG - Egitto 11
NZ - Nuova Zelanda 11
RS - Serbia 11
HN - Honduras 10
ET - Etiopia 9
NI - Nicaragua 9
CY - Cipro 8
GT - Guatemala 8
KE - Kenya 8
TN - Tunisia 8
VE - Venezuela 8
AE - Emirati Arabi Uniti 7
CR - Costa Rica 7
HR - Croazia 7
KZ - Kazakistan 6
NP - Nepal 6
PR - Porto Rico 6
AL - Albania 5
AZ - Azerbaigian 5
IL - Israele 5
UY - Uruguay 5
LB - Libano 4
NO - Norvegia 4
PA - Panama 4
PY - Paraguay 4
SV - El Salvador 4
TT - Trinidad e Tobago 4
AM - Armenia 3
BO - Bolivia 3
DO - Repubblica Dominicana 3
GH - Ghana 3
LK - Sri Lanka 3
LV - Lettonia 3
PS - Palestinian Territory 3
A2 - ???statistics.table.value.countryCode.A2??? 2
GE - Georgia 2
HU - Ungheria 2
KG - Kirghizistan 2
Totale 23.983
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Città #
Singapore 1.312
Ashburn 1.030
Hefei 730
Southend 609
San Jose 597
Bologna 507
Hong Kong 459
Fairfield 416
Chandler 404
Council Bluffs 377
Ho Chi Minh City 354
Santa Clara 349
Dallas 347
Seoul 316
Hanoi 297
New York 290
Cesena 236
Los Angeles 222
Houston 220
Woodbridge 206
Beijing 203
Wilmington 199
Abidjan 197
Seattle 180
Boardman 179
Princeton 171
Ann Arbor 154
Dublin 141
Tokyo 122
Cambridge 121
Milan 116
Lauterbourg 113
Hyderabad 108
Rome 88
Atlanta 84
Rimini 81
San Francisco 77
Buffalo 75
Dong Ket 75
Bengaluru 73
Forlì 68
Phoenix 68
Nanjing 67
Padova 65
Amsterdam 62
Lomé 62
Munich 60
Helsinki 58
Padua 58
Westminster 57
Johannesburg 56
Orem 56
Haiphong 55
Chicago 53
Frankfurt am Main 53
Dearborn 51
Bern 50
Denver 49
Da Nang 47
São Paulo 47
Berlin 42
Vienna 40
Brooklyn 39
Montreal 38
Shanghai 38
Jinan 37
Jakarta 36
Amman 35
Madrid 34
Naples 34
Bari 33
Changsha 33
Guangzhou 33
Turin 33
Paris 32
Redondo Beach 31
The Dalles 31
Pune 30
Saint Petersburg 30
Toronto 30
Lappeenranta 29
London 29
Modena 29
San Diego 29
Bangkok 28
Washington 28
Medford 27
Shenyang 26
Vicenza 25
Turku 24
Jacksonville 22
Tongling 22
Brussels 21
Chennai 21
Boston 19
Falls Church 19
Reggio Emilia 19
Abeokuta 18
Athens 18
Biên Hòa 18
Totale 14.137
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Nome #
Use of Yarrowia lipolytica to Obtain Fish Waste Functional Hydrolysates Rich in Flavoring Compounds 1.541
Development of a Fermented Milk Designed for Women's Well-Being Containing an Exopolysaccharides-Producing Starter Culture and a Functional Vaginal Strain 479
Impact of process conditions on probiotic survival and physicochemical characteristics of fermented milk containing functional vaginal strains 343
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 294
Innovative Fermented Milk Product Enriched with Vaginal Probiotics for Women’s Health 291
Optimization of the production of bacterial cellulose by Komagataeibacter spp. on brewer’s spent grains. 284
Influence of high-pressure homogenization treatments combined with lysozyme activated packaging on microbiological and technological quality of vegetable smoothie during shelf life 279
INFLUENCE OF AN INNOVATIVE, BIODEGRADABLE MULTILAYER ACTIVE PACKAGING ON “PESTO” SAUCE CHARACTERISTICS DURING STORAGE 279
Utilization of agri-food industry by-products as sustainable substrates for pullulan production by Aureobasidium spp. strains: implications for food packaging sustainability 276
Bacterial Cellulose Production by Komagataeibacter spp. in Agrifood By-Products 270
Efficacy of biodegradable, antimicrobial packaging on safety and quality parameters maintenance of a pear juice and rice milk-based smoothie product 267
Antioxidant and Functional Features of Pre-Fermented Ingredients Obtained by the Fermentation of Milling By-Products 264
Packaging for fruit and vegetable products treated with an antimicrobial solution 251
Improved nutritional composition and in vitro protein digestibility of fermented soy beverages produced with vaginal probiotics as adjunct cultures 250
Influence of an innovative, biodegradable active packaging on the quality of sunflower oil and “pesto” sauce during storage 240
Bacterial cellulose production by selected acetic acid bacteria on different Agrifood by-products. 239
Determination of antibacterial and technological properties of vaginal lactobacilli for their potential application in dairy products 239
Study on the efficacy of edible coatings on quality of blueberry fruits during shelf-life 239
Designing fermented milk with targeted probiotics: a step toward female-focused functional foods 237
Technological potential of Bifidobacterium aesculapii strains for fermented soymilk production 231
VAGINAL MICROBIOME FOR THE PRESERVATION OF WOMEN’S HEALTH USING FOOD STRATEGY 229
Use of Ultra High Pressure Homogenization for Rice based beverage Stabilization 228
Functional hydrolysates obtained through fermentation of flathead grey mullet by-products using Yarrowia lipolytica and Bacillus sp. 224
Functional foods acting on gut microbiota-related wellness: The multi-unit in vitro colon model to assess gut ecological and functional modulation 223
Demo-scale up-flow anaerobic sludge blanket reactor coupled with hybrid constructed wetlands for energy-carbon efficient agricultural wastewater reuse in decentralized scenarios 222
Valorization of volatile fatty acids-enriched cheese whey by Yarrowia lipolytica for single cell oil production 222
Impact of cheese whey enriched in lactobionic acid on the characteristics of fermented milks prepared with or without the probiotic Lacticaseibacillus rhamnosus GG 218
High-pressure homogenization and pulsed electric fields for favoring the release of β-glucans and mannoproteins from yeast cell walls 218
Development and Shelf-Life Assessment of a Fruit-Flavored Fermented Legume-Based Dessert 218
Lactic acid bacteria and natural antimicrobials to improve the safety and shelf-life of minimally processed sliced apples and lamb's lettuce 218
Use of Essential Oils to Increase the Safety and the Quality of Marinated Pork Loin 210
Combined use of natural antimicrobial based nanoemulsions and ultra high pressure homogenization to increase safety and shelf-life of apple juice 209
Furan-based polyesters loaded with nisin for sustainable antimicrobial packaging 208
Effects of chitosan based coatings enriched with procyanidin by-product on quality of fresh blueberries during storage 206
Characterization and utilization of brewer’s spent yeast for sustainable packaging innovations 203
Effect of thyme essential oil and Lactococcus lactis CBM21 on the microbiota composition and quality of minimally processed lamb's lettuce 203
Evaluation of the effect of carvacrol on the Escherichia coli 555 metabolome by using 1H-NMR spectroscopy 200
Application of non thermal technologies for the recovery of β glucans from yeast biomass 198
Survival of Spoilage and Pathogenic Microorganisms on Cardboard and Plastic Packaging Materials 198
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 197
Contribution of two different packaging material to microbial contamination of peaches: Implications in their microbiological quality 197
Combined effects of high pressure homogenization treatment and citral on microbiological quality of apricot juice 191
Biotechnological valorization of chickpea flour for the production of value-added ingredients for innovative food formulations 190
Selection of bacterial cellulose producing acetic acid bacteria from kombucha tea and evaluation of the influence of culture conditions on bacterial cellulose production. 190
Use of Lactobacillus crispatus to produce a probiotic cheese as potential gender food for preventing gynaecological infections 190
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 190
Influence of two different cocoa-based coatings on quality characteristics of fresh-cut fruits during storage 189
Surface application and impact of Yarrowia lipolytica grown in cheese whey as adjunct culture for innovative and fast-ripening Caciotta-like cheeses 188
Microbiological, functional, and chemico-physical characterization of artisanal kombucha: an interesting reservoir of mmicrobial diversity 188
Improving the shelf-life and functionality of an orange juice by the addition of polyphenol-enriched extracts obtained using natural deep eutectic solvents 185
Recovery and valorization of agri-food wastes and by-products using the non-conventional yeast Yarrowia lipolytica 185
Evaluation of the fate of Lactobacillus crispatus BC4, carried in Squacquerone cheese, throughout the simulator of the human intestinal microbial ecosystem (SHIME) 183
Ultra High Pressure Homogenization potential within the Made in-Italy project “ATENA” 183
Potential of Natural Antimicrobials for the Production of Minimally Processed Fresh-Cut Apples 182
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 181
Production of volatile and sulfur compounds by 10 Saccharomyces cerevisiae strains inoculated in Trebbiano must 181
Ultrasound assisted osmotic dehydration of organic cranberries (Vaccinium oxycoccus): Study on quality parameters evolution during storage 181
Lactobacillus paracasei A13 and high-pressure homogenization stress response 180
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 179
Selection of Yarrowia lipolytica Strains as Possible Solution to Valorize Untreated Cheese Whey 177
Effects of Sub-Lethal High Pressure Homogenization Treatment on the Adhesion Mechanisms and Stress Response Genes in Lactobacillus acidophilus 08 176
Essential Oils and Their Combination with Lactic Acid Bacteria and Bacteriocins to Improve the Safety and Shelf Life of Foods: A Review 175
Combined effects of high pressure homogenization treatment and citral on microbiological quality of apricot juice 175
Effect of (ultra)-high pressure homogenization and natural antimicrobial based nanoemulsions on kiwi juice safety and shelf-life. 173
Microencapsulation of functional strains by high pressure homogenization for a potential use in fermented milk 172
Characterization of bacterial cellulose produced from agri-food waste and by-products for its potential use in agriculture. 171
High-Pressure Homogenization and Biocontrol Agent as Innovative Approaches Increase Shelf Life and Functionality of Carrot Juice 171
Functional and biochemical characterization of pre-fermented ingredients obtained by the fermentation of durum wheat by-products 170
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 170
Tailored fermentations to produce fava-based alternatives   168
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 168
HIGH-ADDED VALUE COMPOUNDS OBTAINED FROM FISH WASTE USING MICROORGANISMS ENDOWED WITH PROTEOLYTIC AND LIPOLYTIC ACTIVITY 167
Biobased Formulations Made of Poly(trimethylene furanoate) Loaded with Nisin for Sustainable Antimicrobial Packaging. 167
Effect of Combined High-Pressure Homogenization and Biotechnological Processes on Chitin, Protein, and Antioxidant Activity of Cricket Powder-Based Ingredients 163
Lactobacillus crispatus to produce a functional cheese as dietary strategy to improve woman wellbeing 162
Comprehension of the action mechanisms of natural antimicrobials against Listeria monocytogenes Scott A as a fundamental tool for their application in food 161
Formation of ethyl carbamate during the production process of Cantonese soy sauce 159
SAFELIVERY- Safer food delivery and distribution service during and after the COVID-19 pandemic 159
Yeasts from organic or biodynamic grapes: genomic and proteomic identification 158
Probiotic and metabolic characterization of vaginal lactobacilli for a potential use in functional foods 158
Efficacy of natural antimicrobials to prolong the shelf-life of minimally processed apples packaged in modified atmosphere 157
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 156
EFFECTS OF CHITOSAN/PROCYANIDIN BASED COATINGS ON QUALITY OF FRESH BLUEBERRIES DURING STORAGE 156
Use of homogenisation pressure to improve quality and functionality of probiotic fermented milks containing Lactobacillus rhamnosus BFE 5264 156
Unravelling the Potential of Lactococcus lactis Strains to Be Used in Cheesemaking Production as Biocontrol Agents 156
Gene expression responses of Listeria monocytogenes Scott A exposed to sub-lethal concentrations of natural antimicrobials 151
INFLUENCE OF TWO DIFFERENT COCOA BASED COATINGS ON QUALITY CHARACTERISTICS OF FRESH-CUT FRUITS DURING STORAGE 149
Natural antimicrobials to prolong the shelf-life of minimally processed lamb's lettuce 147
Sublethal HPH treatment is a sustainable tool that induces autolytic-like processes in the early gene expression of Saccharomyces cerevisiae 147
Biotechnological valorization of chickpea flour to produce value-added ingredients for innovating food formulations 145
Combined use of high pressure homogenization and natural antimicrobials to increase apple juice shelf-life and safety 143
Lactic acid fermentation of non-conventional plant-based protein extract 141
Innovative strategies based on the use of bio-control agents to improve the safety, shelf-life and quality of minimally processed fruits and vegetables 141
Potential of high pressure homogenisation on probiotic Caciotta cheese quality and functionality 140
Volatile molecule profiles and anti-listeria monocytogenes activity of nisin producers lactococcus lactis strains in vegetable drinks 140
Biosynthesis and characterization of bacterial cellulose synthesized by Komagataeibacter sp. using agri-food byproducts as cost-effective substrates 140
Selection of yeasts and lactic acid bacteria to improve the nutritional quality, volatile profile, and biofunctional properties of chickpea flour 139
Release of biopolymers from Saccharomyces cerevisiae biomass through thermal and non-thermal technologies 139
Volatile Profiles and Mannoprotein content in Saccharomyces cerevisiae strains of enological interest 135
Sustainable valorization of citrus by-products: natural deep eutectic solvents for bioactive extraction and biological applications of Citrus sinensis peel 135
Totale 21.011
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Categoria #
all - tutte 61.013
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 61.013
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.154 0 0 0 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
2025/202610.950 727 1.043 904 798 855 392 928 402 1.524 681 1.689 1.007
2026/20272.488 568 436 1.004 480 0 0 0 0 0 0 0 0
Totale 24.489