CRIS Current Research Information System

GARDINI, FAUSTO
 Distribuzione geografica
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Continente #
NA - Nord America 7.915
EU - Europa 6.343
AS - Asia 2.384
AF - Africa 360
OC - Oceania 50
SA - Sud America 47
Continente sconosciuto - Info sul continente non disponibili 10
Totale 17.109
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Nazione #
US - Stati Uniti d'America 7.807
GB - Regno Unito 2.008
IT - Italia 1.177
CN - Cina 905
DE - Germania 746
VN - Vietnam 737
SE - Svezia 680
UA - Ucraina 381
IN - India 374
FR - Francia 267
IE - Irlanda 263
RU - Federazione Russa 243
ZA - Sudafrica 147
EE - Estonia 131
CH - Svizzera 99
CA - Canada 90
SG - Singapore 85
BG - Bulgaria 68
TG - Togo 68
AT - Austria 59
JO - Giordania 57
BE - Belgio 53
KR - Corea 53
NG - Nigeria 43
CI - Costa d'Avorio 42
TR - Turchia 40
NZ - Nuova Zelanda 37
ES - Italia 33
FI - Finlandia 25
SC - Seychelles 25
EG - Egitto 22
JP - Giappone 21
BR - Brasile 20
GR - Grecia 20
NL - Olanda 19
PH - Filippine 19
RO - Romania 19
MX - Messico 16
TW - Taiwan 14
AU - Australia 13
MY - Malesia 12
IR - Iran 11
CZ - Repubblica Ceca 10
LB - Libano 9
PK - Pakistan 9
PL - Polonia 9
A2 - ???statistics.table.value.countryCode.A2??? 8
CL - Cile 8
EC - Ecuador 8
PT - Portogallo 8
HK - Hong Kong 7
UY - Uruguay 6
AE - Emirati Arabi Uniti 5
HR - Croazia 5
ID - Indonesia 5
NO - Norvegia 5
SK - Slovacchia (Repubblica Slovacca) 5
DK - Danimarca 4
TH - Thailandia 4
UZ - Uzbekistan 4
AR - Argentina 3
IL - Israele 3
MA - Marocco 3
UG - Uganda 3
BD - Bangladesh 2
CR - Costa Rica 2
DZ - Algeria 2
EU - Europa 2
KE - Kenya 2
KH - Cambogia 2
LK - Sri Lanka 2
SA - Arabia Saudita 2
AM - Armenia 1
CO - Colombia 1
HU - Ungheria 1
LT - Lituania 1
LU - Lussemburgo 1
MD - Moldavia 1
MN - Mongolia 1
MU - Mauritius 1
PE - Perù 1
RS - Serbia 1
SD - Sudan 1
SI - Slovenia 1
TN - Tunisia 1
Totale 17.109
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Città #
Southend 1.808
Fairfield 1.006
Chandler 854
Ashburn 638
Woodbridge 507
Wilmington 501
Houston 461
Seattle 456
Ann Arbor 418
Princeton 383
Dong Ket 377
Cambridge 344
Dublin 258
Jacksonville 246
Nanjing 188
Bologna 175
Westminster 163
Padova 156
Jinan 98
Berlin 92
Saint Petersburg 92
Dearborn 90
Shenyang 88
Cesena 84
Bern 82
New York 74
Lomé 68
Sofia 66
Medford 64
San Diego 64
Mülheim 60
Amman 57
Milan 57
Vienna 57
Turin 55
Nanchang 52
Brussels 51
Hebei 51
Redmond 49
Changsha 47
Beijing 43
Abidjan 42
Singapore 40
Boardman 39
Norwalk 35
Forlì 34
Florence 33
Jiaxing 31
Pune 31
Auckland 30
Redwood City 28
Abeokuta 27
Falls Church 27
Hangzhou 27
Tianjin 27
Haikou 25
Mahé 24
Helsinki 23
Taizhou 23
Guangzhou 22
Olalla 22
Rome 22
Taiyuan 22
Verona 22
Cairo 20
Los Angeles 19
Madrid 19
Phoenix 18
Zhengzhou 18
Hyderabad 17
Paris 17
Kuban 16
San Venanzo 16
Lanzhou 15
Modena 15
Tokyo 15
Chicago 14
Bühl 13
Kunming 13
Toronto 13
Frankfurt Am Main 12
Des Moines 11
Port Harcourt 11
Augusta 10
Hefei 10
Istanbul 10
Leawood 10
Ningbo 10
Taipei 10
Bremen 9
Edmonton 9
Mersin 9
Parma 9
London 8
Montelupone 8
Moscow 8
Quito 8
Rimini 8
Villiers-sur-marne 8
Buffalo 7
Totale 11.579
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Nome #
Impact of Lactic Acid Bacteria Fermentation on Phenolic Compounds and Antioxidant Activity of Avocado Leaf Extracts 283
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 191
A survey on yeast microbiota associated with an Italian traditional sweet-leavened baked good fermentation 185
Characterisation of yeast microbiota, chemical and sensory properties of organic and biodynamic Sangiovese red wines 172
(Ultra) high pressure homogenization potential on the shelf-life and functionality of kiwifruit juice 167
Biogenic Amine Production by Lactic Acid Bacteria: A Review 166
Biogenic amines and ethyl carbamate in Primitivo wine: Survey of their concentrations in commercial products and relationship with the use of malolactic starter 161
Bacterial community of industrial raw sausage packaged in modified atmosphere throughout the shelf life 161
Antimicrobial activity of aroma compounds against Saccharomyces cerevisiae and improvement of microbiological stability of soft drinks as assessed by logistic regression 161
Packaging for fruit and vegetable products treated with an antimicrobial solution 161
Use of natural aroma compounds to improve shelf-life and safety of minimally processed fruits 159
Biogenic amine content and aromatic profile of Salama da sugo, a typical cooked fermented sausage produced in Emilia Romagna Region (Italy) 158
Biodiversity among Lactobacillus helveticus strains isolated from different natural whey starter cultures as revealed by classification trees 157
Effects of milk high pressure homogenization on biogenic amine accumulation during ripening of ovine and bovine Italian cheeses 157
Lactic acid bacteria and natural antimicrobials to improve the safety and shelf-life of minimally processed sliced apples and lamb's lettuce 156
Assessment of Safety, Nutritional, and Spoilage Characteristics of Different Lagoon Grey Mullets (Liza ramada, Liza aurata, and Liza saliens) 155
Combined effects of high pressure homogenization treatment and citral on microbiological quality of apricot juice 151
Characterization of yeasts involved in the ripening of Pecorino Crotonese cheese 147
A logistic approach to assess the suitability of aroma compounds to improbe stability of soft drinks inoculated with Saccharomyces cerevisiae. 139
Evaluation of the antimicrobial activity of citrus essences on Saccharomyces cerevisiae 135
Heat-Assisted Pulsed Electric Field Treatment for the Inactivation of Saccharomyces cerevisiae: Effects of the Presence of Citral 135
Characterization of Mediterranean mussels (Mytilus galloprovincialis) harvested in Adriatic Sea (Italy) 134
Effect of Fermentation with Different Lactic Acid Bacteria Starter Cultures on Biogenic Amine Content and Ripening Patterns in Dry Fermented Sausages 134
Depuration of striped venus clam (Chamelea gallina L.): Effects on microorganisms, sand content, and mortality 133
Evaluation of the effect of carvacrol on the Escherichia coli 555 metabolome by using 1H-NMR spectroscopy 131
The capability of tyramine production and correlation between phenotypic and genetic characteristics of Enterococcus faecium and Enterococcus faecalis strains 131
Contribution of two different packaging material to microbial contamination of peaches: Implications in their microbiological quality 131
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 130
Combined effects of high pressure homogenization treatment and citral on microbiological quality of apricot juice 128
Geochemistry and microbial diversity of cave waters in the gypsum karst aquifers of Emilia Romagna region, Italy 128
Fermented Nut-Based Vegan Food: Characterization of a Home made Product and Scale-Up to an Industrial Pilot-Scale Production 128
Factors influencing biogenic amine production by a strain of Oenococcus oeni in a model system 128
Fermented cheese-like vegan product: scale up from a domestic preparation to an industrial production 128
Characterization of the yeast population involved in the production of a typical italian bread 127
A model to Assess Lactic Acid Bacteria Aminopeptidase Activities in Parmigiano Reggiano Cheese During Ripening 125
Application of a novel polyphasic approach to study the lactobacilli composition of sourdoughs from the Abruzzo region (central Italy) 125
Physiological response of Saccharomyces cerevisiae to citral combined with thermal treatment 125
Modelling of Listeria monocytogenes Scott A after a mild heat treatment in the presence of thymol and carvacrol: Effects on culturability and viability 124
Metabolism of lactobacillus sakei Chr82 in the presence of different amounts of fermentable sugars 123
Effect of Chemico-Physical Parameters on the Histidine Decarboxylase (HdcA) Enzymatic Activity in Streptococcus thermophilus PRI60 121
Effects of the diameter on physico-chemical, microbiological and volatile profile in dry fermented sausages produced with two different starter cultures 121
Modeling of combined effects of citral, linalool and β-pinene used against Saccharomyces cerevisiae in citrus-based beverages subjected to a mild heat treatment 120
Phenotypic diversity of Lactobacillus sakei strains 120
Effect of aroma compounds on the microbial stabilization of orange-based soft drinks 118
Aspetti microbiologici delle insalate 117
Antimicrobial Efficacy of Citron Essential Oil on Spoilage and Pathogenic Microorganisms in Fruit-Based Salads 117
Application of a classification tree method to analyze the biodiversity of C. milleri from sourdoughs 116
Changes in psychrotrophic microbial populations during milk creaming to produce Grana Trentino cheese. 115
Effects of aw at packaging time and atmosphere composition on aroma profile, biogenic amine content and microbiological features of dry fermented sausages 115
Effect of thyme essential oil and Lactococcus lactis CBM21 on the microbiota composition and quality of minimally processed lamb's lettuce 115
Potential of Natural Antimicrobials for the Production of Minimally Processed Fresh-Cut Apples 114
Survival of the functional yeast Kluyveromyces marxianus B0399 in fermented milk with added sorbic acid 114
Comparative analysis of the effects of different strategies to reduce the listeria monocytogenes growth extent in italian flash fermented sausages 113
Role of Streptococcus thermophilus PRI60 in histamine accumulation in cheese 113
Evolution of microbial community and chemical properties of a sourdough during the production of Colomba, an Italian sweet leavened baked product 113
Role of surface-inoculated Debaryomyces hansenii and Yarrowia lipolytica strains in dried fermented sausage manufacture. Part 1: evaluation of their effects on microbial evolution, lipolytic and proteolytic patterns 112
Fattori che influenzano lo sviluppo di Saccharomyces in prodotti caseari 111
Modeling of yeast thermal resistance and optimization of the pasteurization treatment applied to soft drinks 111
Effect of a non-lethal High Pressure Homogenization treatment on the in vivo response of probiotic lactobacilli 110
Does milk treatment before cheesemaking affect microbial and chemical traits of ripened cheese? Grana Trentino as a case study 110
Antibiotic Resistance of Lactobacilli Isolated from Two Italian Hard Cheeses 110
Environmental Factors Affecting Escherichia coli Concentrations in Striped Venus Clam (Chamelea gallina L.) Harvested in the North Adriatic Sea 110
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
Indagine sul contenuto di ammine biogene nei vini 108
Characterization of Salama da Sugo, a traditional fermented Italian sausage. 107
Effect of wine addition on microbiological characteristics, volatile molecule profiles and biogenic amine contents in fermented sausages 107
null 106
Effects of two different sourdoughs on the characteristics of Pandoro, a typical Italian sweet leavened baked good 105
Use of Saccharomyces cerevisiae strains endowed with b-glucosidase activity for the production of Sangiovese wine 104
Effects of Carvacrol, (E)-2-hexenal, and Citral on the Thermal Death Kinetics of Listeria monocytogenes 104
Characterisation of yeasts involved in the ripening of Pecorino crotonese. 102
Insights into the Metabolomic Diversity of Latilactobacillus sakei 102
Nonstarter lactic acid bacteria volatilomes produced using cheese components 101
Physico-chemical and microbiological characterisation of Italian fermented sausages in relation to their size 101
Effects of sub-lethal concentrations of hexanal and 2-(E)-hexenal on membrane fatty acid composition and volatile compounds of Listeria monocytogenes, Staphylococcus aureus, Salmonella enteritidis and Escherichia coli 100
Effects of starter cultures and fermentation climate on the properties of two types of typical Italian dry fermented sausages produced under industrial conditions 99
Effect of a sublethal high-pressure homogenization treatment on the fatty acid membrane composition of probiotic lactobacilli 99
Potential of high pressure homogenisation on probiotic Caciotta cheese quality and functionality 99
Identification of a Tyrosine Decarboxylase Gene (tdcA) in Streptococcus thermophilus 1TT45 and Analysis of Its Expression and Tyramine Production in Milk. 99
Biogenic amines metabolisms in foods from the perspective of yeasts 98
Quantitative Analysis of Histidine Decarboxylase Gene (hdcA) Transcription and Histamine Production by Streptococcus thermophilus PRI60 under Conditions Relevant to Cheese Making 97
Characterization of sourdough for the production of Colomba, an italian traditional sweet-leavened baked good 96
Effects of bioprotective cultures on the microbial community during storage of Italian fresh filled pasta 96
DOES THE LACTIC ACID BACTERIA FERMENTATION PLAYS A SIGNIFICANT ROLE ON TOFU PHENOLIC COMPOUNDS COMPOSITION? 95
Combined use of high pressure homogenization and natural antimicrobials to increase apple juice shelf-life and safety 95
Effect of sub-lethal high pressure homogenization treatments on the in vitro functional and biological properties of lactic acid bacteria 95
Control of tyramine and histamine accumulation by lactic acid bacteria using bacteriocin forming lactococci 95
Growth, biogenic amine production and tyrDC transcription of Enterococcus faecalis in synthetic medium containing defined amino acid concentrations 95
Finite element model of salami ripening process and successive storage in package 94
New insights in thermal resistance of staphylococcal strains belonging to the species Staphylococcus epidermidis, Staphylococcus lugdunensis and Staphylococcus aureus 94
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 94
Use of homogenisation pressure to improve quality and functionality of probiotic fermented milks containing Lactobacillus rhamnosus BFE 5264 94
Classification techniquesfor the evaluation of DNA fingerprinting of lactic acidbacteria of dairy origin 93
Characterization of Mexican Coriander (Eryngium foetidum) Essential Oil and Its Inactivation of Listeria monocytogenes In Vitro and during Mild Thermal Pasteurization of Pineapple Juice 93
A procedure for the sensory evaluation of Salama da sugo, a typical fermented sausage produced in the Emilia Romagna Region, Italy 92
Application of natural antimicrobial strategies in seafood preservation 92
Modeling the Aminogenic Potential of Enterococcus faecalis EF37 in Dry Fermented Sausages through Chemical and Molecular Approaches 91
Variations of internal pH in typical Italian sourdough yeasts during co-fermentation with lactobacilli 91
Role of surface-inoculated Debaryomyces hansenii and Yarrowia lipolytica strains in dried fermented sausage manufacture. Part 2: evaluation of their effects on sensorial features and biogenic ammine contents 91
Chitosan-cinnamon essential oil nano-formulation: Application as a novel additive for controlled release and shelf life extension of beef patties 90
Totale 12.130
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Categoria #
all - tutte 42.766
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 42.766
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20204.474 733 196 67 263 412 459 538 572 570 283 160 221
2020/20212.979 480 168 55 139 60 98 72 212 442 175 150 928
2021/20223.242 258 134 211 216 318 199 158 283 126 171 570 598
2022/20233.729 415 566 213 457 237 311 127 212 545 125 307 214
2023/20241.518 108 154 84 135 101 195 153 183 68 143 91 103
2024/202517 17 0 0 0 0 0 0 0 0 0 0 0
Totale 17.578