CRIS Current Research Information System

GARDINI, FAUSTO
 Distribuzione geografica
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Continente #
NA - Nord America 12.230
AS - Asia 11.633
EU - Europa 8.572
AF - Africa 694
SA - Sud America 682
OC - Oceania 67
Continente sconosciuto - Info sul continente non disponibili 11
Totale 33.889
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Nazione #
US - Stati Uniti d'America 11.965
SG - Singapore 3.271
CN - Cina 3.237
VN - Vietnam 2.397
GB - Regno Unito 2.102
IT - Italia 2.047
DE - Germania 936
SE - Svezia 695
IN - India 666
HK - Hong Kong 587
FR - Francia 578
BR - Brasile 475
RU - Federazione Russa 428
UA - Ucraina 392
KR - Corea 375
IE - Irlanda 274
ZA - Sudafrica 249
JP - Giappone 228
BD - Bangladesh 209
CA - Canada 167
NL - Olanda 166
FI - Finlandia 144
EE - Estonia 132
CI - Costa d'Avorio 119
CH - Svizzera 108
TR - Turchia 108
AT - Austria 93
AR - Argentina 84
BG - Bulgaria 83
ES - Italia 77
ID - Indonesia 73
PH - Filippine 72
TG - Togo 69
BE - Belgio 65
SC - Seychelles 65
JO - Giordania 64
MX - Messico 61
PL - Polonia 51
IQ - Iraq 47
EG - Egitto 45
NG - Nigeria 45
TH - Thailandia 43
TW - Taiwan 42
PK - Pakistan 41
NZ - Nuova Zelanda 37
EC - Ecuador 34
MY - Malesia 33
DZ - Algeria 29
RO - Romania 29
AU - Australia 28
GR - Grecia 28
IR - Iran 28
PT - Portogallo 25
SA - Arabia Saudita 23
CZ - Repubblica Ceca 20
HR - Croazia 19
CO - Colombia 18
CL - Cile 16
LT - Lituania 16
MA - Marocco 16
RS - Serbia 16
SK - Slovacchia (Repubblica Slovacca) 15
VE - Venezuela 15
PE - Perù 14
PY - Paraguay 14
UZ - Uzbekistan 14
LB - Libano 12
AE - Emirati Arabi Uniti 11
JM - Giamaica 11
TN - Tunisia 11
DK - Danimarca 9
A2 - ???statistics.table.value.countryCode.A2??? 8
LK - Sri Lanka 8
UY - Uruguay 8
IL - Israele 7
DO - Repubblica Dominicana 6
ET - Etiopia 6
GH - Ghana 6
KE - Kenya 6
MD - Moldavia 6
NO - Norvegia 6
KH - Cambogia 5
RW - Ruanda 5
SN - Senegal 5
AZ - Azerbaigian 4
CR - Costa Rica 4
UG - Uganda 4
BF - Burkina Faso 3
CY - Cipro 3
HN - Honduras 3
SI - Slovenia 3
SV - El Salvador 3
TT - Trinidad e Tobago 3
AM - Armenia 2
BA - Bosnia-Erzegovina 2
BO - Bolivia 2
EU - Europa 2
GE - Georgia 2
HU - Ungheria 2
KG - Kirghizistan 2
Totale 33.842
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Città #
Singapore 2.320
Southend 1.808
Ashburn 1.203
Fairfield 1.006
Chandler 854
San Jose 774
Hefei 675
Santa Clara 558
Hong Kong 555
Woodbridge 507
Wilmington 502
Houston 470
Seattle 470
Ho Chi Minh City 459
Ann Arbor 419
Hanoi 396
Princeton 383
Dong Ket 377
Cambridge 344
Bologna 333
Beijing 313
Seoul 277
Dublin 269
Boardman 258
Jacksonville 253
Dallas 205
Council Bluffs 200
Nanjing 200
Lauterbourg 198
Los Angeles 196
New York 186
Tokyo 173
Padova 166
Westminster 164
Milan 160
Hyderabad 127
Abidjan 119
Jinan 112
Buffalo 111
Cesena 107
Berlin 95
Saint Petersburg 92
Dearborn 90
Helsinki 90
Shenyang 89
Bern 84
Johannesburg 79
Guangzhou 74
Vienna 74
Bengaluru 71
Turin 70
Lomé 69
Sofia 69
Redondo Beach 68
São Paulo 68
Shanghai 67
Rome 65
San Diego 65
Amman 64
Haiphong 64
Medford 64
Frankfurt am Main 63
Changsha 62
Munich 62
Brussels 60
Mülheim 60
Da Nang 57
Nanchang 55
Phoenix 54
Forlì 51
Hebei 51
Redmond 49
Pune 43
Florence 41
Orem 41
Hangzhou 40
Tianjin 39
Verona 39
The Dalles 38
Rimini 37
Zhengzhou 36
Amsterdam 35
Norwalk 35
Chicago 34
Paris 34
Jakarta 33
Taiyuan 33
Jiaxing 31
Modena 31
Auckland 30
London 30
Nuremberg 30
Shenzhen 29
Taizhou 29
Redwood City 28
Abeokuta 27
Falls Church 27
Cairo 26
Madrid 26
Turku 26
Totale 21.330
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Nome #
Impact of Lactic Acid Bacteria Fermentation on Phenolic Compounds and Antioxidant Activity of Avocado Leaf Extracts 401
INNOVATIVE NON-THERMAL TECHNOLOGY TO IMPROVE SAFETY AND QUALITY IN READY-TO-EAT VEGETABLES 323
Biogenic Amine Production by Lactic Acid Bacteria: A Review 293
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 284
(Ultra) high pressure homogenization potential on the shelf-life and functionality of kiwifruit juice 279
A survey on yeast microbiota associated with an Italian traditional sweet-leavened baked good fermentation 266
Characterisation of yeast microbiota, chemical and sensory properties of organic and biodynamic Sangiovese red wines 262
Use of indigenous lactic acid bacteria for industrial fermented sausage production: microbiological, chemico-physical and sensory features and biogenic amine content 257
Antimicrobial activity of aroma compounds against Saccharomyces cerevisiae and improvement of microbiological stability of soft drinks as assessed by logistic regression 251
Biodiversity among Lactobacillus helveticus strains isolated from different natural whey starter cultures as revealed by classification trees 250
Bacterial community of industrial raw sausage packaged in modified atmosphere throughout the shelf life 245
The capability of tyramine production and correlation between phenotypic and genetic characteristics of Enterococcus faecium and Enterococcus faecalis strains 243
Effect of Fermentation with Different Lactic Acid Bacteria Starter Cultures on Biogenic Amine Content and Ripening Patterns in Dry Fermented Sausages 243
Packaging for fruit and vegetable products treated with an antimicrobial solution 242
Effects of milk high pressure homogenization on biogenic amine accumulation during ripening of ovine and bovine Italian cheeses 240
Use of natural aroma compounds to improve shelf-life and safety of minimally processed fruits 239
Biogenic amine content and aromatic profile of Salama da sugo, a typical cooked fermented sausage produced in Emilia Romagna Region (Italy) 235
Effects of sub-lethal high-pressure homogenization treatment on the outermost cellular structures and the volatile-molecule profiles of two strains of probiotic lactobacilli 233
Biogenic amines and ethyl carbamate in Primitivo wine: Survey of their concentrations in commercial products and relationship with the use of malolactic starter 232
Pedodiversity and Organic Matter Dynamics in the North Apennines (Italy): Relationships among Soil Types, Biodiversity, and Ecological Functionality 231
A logistic approach to assess the suitability of aroma compounds to improbe stability of soft drinks inoculated with Saccharomyces cerevisiae. 231
Assessment of Safety, Nutritional, and Spoilage Characteristics of Different Lagoon Grey Mullets (Liza ramada, Liza aurata, and Liza saliens) 227
Characterization of yeasts involved in the ripening of Pecorino Crotonese cheese 217
Microbiological safety and functional properties of a fermented nut-based product 215
Fattori che influenzano lo sviluppo di Saccharomyces in prodotti caseari 215
Phenotypic diversity of Lactobacillus sakei strains 211
Fermented Nut-Based Vegan Food: Characterization of a Home made Product and Scale-Up to an Industrial Pilot-Scale Production 210
Lactic acid bacteria and natural antimicrobials to improve the safety and shelf-life of minimally processed sliced apples and lamb's lettuce 209
Effects of the diameter on physico-chemical, microbiological and volatile profile in dry fermented sausages produced with two different starter cultures 209
Heat-Assisted Pulsed Electric Field Treatment for the Inactivation of Saccharomyces cerevisiae: Effects of the Presence of Citral 206
Changes in the microbiota and colour of pork meat batter during refrigerated storage in relation to the application of High Hydrostatic Pressure 205
Modeling of combined effects of citral, linalool and β-pinene used against Saccharomyces cerevisiae in citrus-based beverages subjected to a mild heat treatment 203
Modeling of yeast thermal resistance and optimization of the pasteurization treatment applied to soft drinks 200
Evaluation of the antimicrobial activity of citrus essences on Saccharomyces cerevisiae 199
Biogenic amines in food: A review of factors affecting their formation 199
Cold atmospheric plasma treatments for the decontamination of sliced carrots 196
Modelling of Listeria monocytogenes Scott A after a mild heat treatment in the presence of thymol and carvacrol: Effects on culturability and viability 196
Role of Streptococcus thermophilus PRI60 in histamine accumulation in cheese 195
Geochemistry and microbial diversity of cave waters in the gypsum karst aquifers of Emilia Romagna region, Italy 195
Microbiological safety of dry-cured fish from the raw material to the end of processing 194
Effect of aroma compounds on the microbial stabilization of orange-based soft drinks 192
Factors influencing biogenic amine production by a strain of Oenococcus oeni in a model system 192
Comparative analysis of the effects of different strategies to reduce the listeria monocytogenes growth extent in italian flash fermented sausages 191
Effect of thyme essential oil and Lactococcus lactis CBM21 on the microbiota composition and quality of minimally processed lamb's lettuce 191
Physiological response of Saccharomyces cerevisiae to citral combined with thermal treatment 191
Evaluation of the effect of carvacrol on the Escherichia coli 555 metabolome by using 1H-NMR spectroscopy 189
Characterization of Mediterranean mussels (Mytilus galloprovincialis) harvested in Adriatic Sea (Italy) 188
Physico-chemical and microbiological characterisation of Italian fermented sausages in relation to their size 188
Characterization of Salama da Sugo, a traditional fermented Italian sausage. 187
Survival of the functional yeast Kluyveromyces marxianus B0399 in fermented milk with added sorbic acid 183
Composition of four essential oils obtained from plants from Cameroon, and their bactericidal and bacteriostatic activity against Listeria monocytogenes, Salmonella enteritidis and Staphylococcus aureus 182
Combined effects of high pressure homogenization treatment and citral on microbiological quality of apricot juice 182
A model to Assess Lactic Acid Bacteria Aminopeptidase Activities in Parmigiano Reggiano Cheese During Ripening 182
Contribution of two different packaging material to microbial contamination of peaches: Implications in their microbiological quality 182
Effects of aw at packaging time and atmosphere composition on aroma profile, biogenic amine content and microbiological features of dry fermented sausages 182
Depuration of striped venus clam (Chamelea gallina L.): Effects on microorganisms, sand content, and mortality 181
Environmental Factors Affecting Escherichia coli Concentrations in Striped Venus Clam (Chamelea gallina L.) Harvested in the North Adriatic Sea 181
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 180
Application of a classification tree method to analyze the biodiversity of C. milleri from sourdoughs 180
Effects of two different sourdoughs on the characteristics of Pandoro, a typical Italian sweet leavened baked good 180
Companilactobacillus alimentarius: An extensive characterization of strains isolated from spontaneous fermented sausages 179
Improvement of the safety of artisanal Spanish fermented sausages: Spotlight on the role of bacteriocinogenic Lactiplantibacillus paraplantarum against a Companilactobacillus alimentarius histaminogenic strain 178
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 178
Antibiotic Resistance of Lactobacilli Isolated from Two Italian Hard Cheeses 178
Impact of fish dry-curing on the behaviour of Listeria monocytogenes during the production of ready to eat fishery products 177
Effects of starter cultures and fermentation climate on the properties of two types of typical Italian dry fermented sausages produced under industrial conditions 177
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 177
Fermented cheese-like vegan product: scale up from a domestic preparation to an industrial production 177
Metabolism of lactobacillus sakei Chr82 in the presence of different amounts of fermentable sugars 177
Mediterranean Plants and Spices as a Source of Bioactive Essential Oils for Food Applications: Chemical Characterisation and In Vitro Activity 176
Formulation and characterisation of a functional beverage with pomegranate residues. 176
Effect of wine addition on microbiological characteristics, volatile molecule profiles and biogenic amine contents in fermented sausages 176
Finite element model of salami ripening process and successive storage in package 176
Growth, biogenic amine production and tyrDC transcription of Enterococcus faecalis in synthetic medium containing defined amino acid concentrations 176
Potential of Natural Antimicrobials for the Production of Minimally Processed Fresh-Cut Apples 174
Use of Saccharomyces cerevisiae strains endowed with b-glucosidase activity for the production of Sangiovese wine 173
Does milk treatment before cheesemaking affect microbial and chemical traits of ripened cheese? Grana Trentino as a case study 173
Manuale di microbiologia predittiva 173
Antimicrobial Efficacy of Citron Essential Oil on Spoilage and Pathogenic Microorganisms in Fruit-Based Salads 173
Characterization of the yeast population involved in the production of a typical italian bread 173
Insights into the Metabolomic Diversity of Latilactobacillus sakei 173
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 172
Tyrosine decarboxylase activity of Enterococcus mundtii: new insights into phenotypic and genetic aspects 172
Application of a novel polyphasic approach to study the lactobacilli composition of sourdoughs from the Abruzzo region (central Italy) 171
Evolution of microbial community and chemical properties of a sourdough during the production of Colomba, an Italian sweet leavened baked product 170
DOES THE LACTIC ACID BACTERIA FERMENTATION PLAYS A SIGNIFICANT ROLE ON TOFU PHENOLIC COMPOUNDS COMPOSITION? 169
Effect of lactic acid bacteria fermentation on lipidic and phenolic profiles of tofu 169
Effects of bioprotective cultures on the microbial community during storage of Italian fresh filled pasta 169
Combined effects of high pressure homogenization treatment and citral on microbiological quality of apricot juice 168
New insights in thermal resistance of staphylococcal strains belonging to the species Staphylococcus epidermidis, Staphylococcus lugdunensis and Staphylococcus aureus 167
Effect of Chemico-Physical Parameters on the Histidine Decarboxylase (HdcA) Enzymatic Activity in Streptococcus thermophilus PRI60 166
High-Pressure Homogenization to Modify Yeast Performance for Sparkling Wine Production According to Traditional Methods 166
Characterisation of yeasts involved in the ripening of Pecorino crotonese. 165
Effect of a sublethal high-pressure homogenization treatment on the fatty acid membrane composition of probiotic lactobacilli 165
Effects of Starter Cultures and Type of Casings on the Microbial Features and Volatile Profile of Fermented Sausages 164
Effects of Carvacrol, (E)-2-hexenal, and Citral on the Thermal Death Kinetics of Listeria monocytogenes 164
Nonstarter lactic acid bacteria volatilomes produced using cheese components 164
Changes in psychrotrophic microbial populations during milk creaming to produce Grana Trentino cheese. 163
Modeling the Aminogenic Potential of Enterococcus faecalis EF37 in Dry Fermented Sausages through Chemical and Molecular Approaches 162
Antimicrobial efficacy of citron essential oils on pathogenic bacteria in fruit based salads 160
Totale 19.941
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Categoria #
all - tutte 90.801
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 90.801
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021928 0 0 0 0 0 0 0 0 0 0 0 928
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
2024/20255.035 260 688 336 312 896 311 463 165 165 213 319 907
2025/202611.964 765 1.327 1.139 791 1.207 654 1.125 645 2.150 925 589 647
Totale 34.560