CRIS Current Research Information System

BRASCHI, GIACOMO
 Distribuzione geografica
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Continente #
AS - Asia 3.910
NA - Nord America 2.415
EU - Europa 2.344
AF - Africa 253
SA - Sud America 220
OC - Oceania 28
Continente sconosciuto - Info sul continente non disponibili 3
Totale 9.173
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Nazione #
US - Stati Uniti d'America 2.332
CN - Cina 1.080
IT - Italia 912
SG - Singapore 894
VN - Vietnam 710
GB - Regno Unito 238
HK - Hong Kong 229
DE - Germania 222
IN - India 209
KR - Corea 202
BR - Brasile 158
FR - Francia 147
SE - Svezia 145
TH - Thailandia 135
NL - Olanda 130
TW - Taiwan 113
CI - Costa d'Avorio 92
JP - Giappone 89
RU - Federazione Russa 80
IE - Irlanda 74
FI - Finlandia 58
CA - Canada 56
ZA - Sudafrica 53
AT - Austria 47
ES - Italia 46
TG - Togo 45
ID - Indonesia 43
CH - Svizzera 37
SC - Seychelles 32
TR - Turchia 32
PH - Filippine 31
PL - Polonia 31
PT - Portogallo 30
AR - Argentina 29
BE - Belgio 29
GR - Grecia 23
MY - Malesia 23
IR - Iran 22
BD - Bangladesh 21
MX - Messico 20
AU - Australia 18
UA - Ucraina 18
BG - Bulgaria 14
EE - Estonia 13
IQ - Iraq 12
DK - Danimarca 10
EC - Ecuador 10
JO - Giordania 10
PK - Pakistan 10
CL - Cile 9
NG - Nigeria 9
NP - Nepal 9
NZ - Nuova Zelanda 9
CZ - Repubblica Ceca 8
HR - Croazia 6
LT - Lituania 6
MA - Marocco 6
NO - Norvegia 6
SA - Arabia Saudita 6
UZ - Uzbekistan 6
KE - Kenya 5
ET - Etiopia 4
LB - Libano 4
RO - Romania 4
SK - Slovacchia (Repubblica Slovacca) 4
VE - Venezuela 4
CO - Colombia 3
IL - Israele 3
KZ - Kazakistan 3
PE - Perù 3
RS - Serbia 3
AZ - Azerbaigian 2
BW - Botswana 2
CY - Cipro 2
DO - Repubblica Dominicana 2
GH - Ghana 2
KW - Kuwait 2
PA - Panama 2
PS - Palestinian Territory 2
PY - Paraguay 2
UY - Uruguay 2
A2 - ???statistics.table.value.countryCode.A2??? 1
AE - Emirati Arabi Uniti 1
AI - Anguilla 1
AL - Albania 1
AM - Armenia 1
BH - Bahrain 1
CM - Camerun 1
DZ - Algeria 1
EG - Egitto 1
EU - Europa 1
HN - Honduras 1
KH - Cambogia 1
LK - Sri Lanka 1
LU - Lussemburgo 1
MC - Monaco 1
SV - El Salvador 1
SY - Repubblica araba siriana 1
WS - Samoa 1
XK - ???statistics.table.value.countryCode.XK??? 1
Totale 9.173
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Città #
Singapore 613
Hefei 422
Ashburn 280
Hong Kong 201
Ho Chi Minh City 197
Dallas 193
Chandler 184
Seoul 174
Bologna 153
Southend 151
Santa Clara 140
San Jose 138
Hanoi 123
Fairfield 114
Cesena 102
Bangkok 93
Abidjan 92
Beijing 88
Dublin 69
Tokyo 63
Council Bluffs 60
Lauterbourg 58
Ann Arbor 56
Hyderabad 55
Boardman 52
Milan 50
Princeton 46
Lomé 45
Los Angeles 44
New York 44
Munich 41
Woodbridge 41
Dong Ket 40
Wilmington 40
Bengaluru 39
Forlì 39
Houston 39
Frankfurt am Main 37
Vienna 35
Montreal 34
Tainan City 34
Seattle 33
Haiphong 32
Johannesburg 31
Kaohsiung 31
Cambridge 28
Helsinki 25
Amsterdam 24
Bern 24
Buffalo 23
Jakarta 23
Rimini 22
Paris 21
The Dalles 20
Da Nang 18
São Paulo 18
Berlin 17
Chennai 17
Hat Yai 17
Madrid 17
Padova 17
Rome 17
Modena 16
Nanjing 16
Turin 16
Turku 16
Athens 15
Brussels 15
Guangzhou 15
Westminster 15
Lappeenranta 14
Porto 14
Redondo Beach 14
Sofia 13
Can Tho 12
Medford 12
Redmond 12
Taipei 12
Warsaw 12
Ankara 11
Atlanta 11
Falls Church 11
Freiburg im Breisgau 11
Istanbul 11
Parma 11
Tongling 11
Vicenza 11
Amman 10
Brooklyn 10
Changsha 10
Chicago 10
Dearborn 10
Masone 10
Nuremberg 10
Orem 10
Padua 10
Saint Petersburg 10
Toronto 10
Braga 9
Des Moines 9
Totale 5.449
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Nome #
Quality and stability of different seafood products treated with high hydrostatic pressure (HPP) intended for raw consumption 618
Biotechnological approaches to obtain cricket based bakery products 304
Decontamination of food packages from SARS-CoV-2 RNA with a cold plasma-assisted system 287
Biotechnological approaches to obtain cricket powder hydrolysates for the formulation of innovative bakery products. 283
Characterisation of yeast microbiota, chemical and sensory properties of organic and biodynamic Sangiovese red wines 249
Hanseniaspora uvarum and Saccharomyces cerevisiae in scalar fermentation for the production of Sangiovese wine 225
Optimization of the production of bacterial cellulose by Komagataeibacter spp. on brewer’s spent grains. 223
Bacterial Cellulose Production by Komagataeibacter spp. in Agrifood By-Products 223
Use of Ultra High Pressure Homogenization for Rice based beverage Stabilization 205
Functional hydrolysates obtained through fermentation of flathead grey mullet by-products using Yarrowia lipolytica and Bacillus sp. 203
Functional foods acting on gut microbiota-related wellness: The multi-unit in vitro colon model to assess gut ecological and functional modulation 197
Combined use of natural antimicrobial based nanoemulsions and ultra high pressure homogenization to increase safety and shelf-life of apple juice 197
Sensory and Instrumental Characterization of Parmigiano Reggiano Protected Designation of Origin Cheese Obtained from Milk of Cows Fed Fresh Herbage vs. Dry Hay 191
Multi-analytical characterization of Parmigiano Reggiano PDO cheeses produced with milk from different dairy cows feeding. 188
Application of non thermal technologies for the recovery of β glucans from yeast biomass 186
Bacterial cellulose production by selected acetic acid bacteria on different Agrifood by-products. 184
Mannoprotein content and volatile molecule profiles of Trebbiano wines obtained by Saccharomyces cerevisiae and Saccharomyces bayanus Strains 179
Caratterizzazione sensoriale, strumentale e microbiologica di “Parmigiano Reggiano DOP” prodotto con latte da bovine alimentate con diete differenti 176
Biotechnological valorization of chickpea flour for the production of value-added ingredients for innovative food formulations 172
Ultra High Pressure Homogenization potential within the Made in-Italy project “ATENA” 170
Selection of Yarrowia lipolytica Strains as Possible Solution to Valorize Untreated Cheese Whey 168
Impact of cheese whey enriched in lactobionic acid on the characteristics of fermented milks prepared with or without the probiotic Lacticaseibacillus rhamnosus GG 167
Comparative metabolomic analysis of minced grey mullet (Mugil cephalus) pasteurized by high hydrostatic pressure (HHP) during chilled storage 165
Surface application and impact of Yarrowia lipolytica grown in cheese whey as adjunct culture for innovative and fast-ripening Caciotta-like cheeses 163
Production of volatile and sulfur compounds by 10 Saccharomyces cerevisiae strains inoculated in Trebbiano must 159
Effects of Sub-Lethal High Pressure Homogenization Treatment on the Adhesion Mechanisms and Stress Response Genes in Lactobacillus acidophilus 08 158
HIGH-ADDED VALUE COMPOUNDS OBTAINED FROM FISH WASTE USING MICROORGANISMS ENDOWED WITH PROTEOLYTIC AND LIPOLYTIC ACTIVITY 156
Microencapsulation of functional strains by high pressure homogenization for a potential use in fermented milk 156
Effect of (ultra)-high pressure homogenization and natural antimicrobial based nanoemulsions on kiwi juice safety and shelf-life. 156
High-pressure homogenization and pulsed electric fields for favoring the release of β-glucans and mannoproteins from yeast cell walls 154
Comprehension of the action mechanisms of natural antimicrobials against Listeria monocytogenes Scott A as a fundamental tool for their application in food 151
High-Pressure Homogenization and Biocontrol Agent as Innovative Approaches Increase Shelf Life and Functionality of Carrot Juice 150
Essential Oils and Their Combination with Lactic Acid Bacteria and Bacteriocins to Improve the Safety and Shelf Life of Foods: A Review 148
Lactobacillus paracasei A13 and high-pressure homogenization stress response 144
Effect of High Hydrostatic Pressure on the Metabolite Profile of Striped Prawn (Melicertus kerathurus) during Chilled Storage 143
Gene expression responses of Listeria monocytogenes Scott A exposed to sub-lethal concentrations of natural antimicrobials 143
Effect of Combined High-Pressure Homogenization and Biotechnological Processes on Chitin, Protein, and Antioxidant Activity of Cricket Powder-Based Ingredients 142
Yeasts from organic or biodynamic grapes: genomic and proteomic identification 141
Investigating the potential of yacon (Smallanthus sonchifolius) juice in the development of organic apple-based snacks 140
Mediterranean Plants and Spices as a Source of Bioactive Essential Oils for Food Applications: Chemical Characterisation and In Vitro Activity 137
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 132
Sublethal HPH treatment is a sustainable tool that induces autolytic-like processes in the early gene expression of Saccharomyces cerevisiae 124
PRODUCTION OF FUNCTIONAL AND AROMA COMPOUNDS FROM FISH WASTE AND BY-PRODUCTS USING SELECTED MICROORGANISMS 122
Volatile Profiles and Mannoprotein content in Saccharomyces cerevisiae strains of enological interest 122
Valorization of volatile fatty acids-enriched cheese whey by Yarrowia lipolytica for single cell oil production 121
Flow cytometric assessment of the morphological and physiological changes of listeria monocytogenes and escherichia coli in response to natural antimicrobial exposure 114
Biotechnological valorization of chickpea flour to produce value-added ingredients for innovating food formulations 114
Isolation and identification of wild yeast from malaysian grapevine and evaluation of their potential antimicrobial activity against grapevine fungal pathogens 113
Comparison between Metschnikowia pulcherrima and Torulaspora delbrueckii used in sequential wine fermentations with Saccharomyces cerevisiae 112
Production of high-functional fruits snacks by combination of mild technologies 105
How Listeria monocytogenes Shapes Its Proteome in Response to Natural Antimicrobial Compounds 93
Integrated metabolomics analysis of chill-stored rose shrimp (Parapenaeus longirostris) treated with different pressure levels of high hydrostatic pressure by 1H-NMR spectroscopy 92
Use of EmBio to reduce toxic and odorous compound from sewage sludge and analysis of volatile compound using Mass Spectrometry Gas Cromatography. 90
Role of Yeasts on the Sensory Component of Wines 89
Flavoring and antioxidant compounds obtained through fermentation of flathead grey mullet waste by Yarrowia lipolytica or Bacillus spp. 80
Biosynthesis and characterization of bacterial cellulose synthesized by Komagataeibacter sp. using agri-food byproducts as cost-effective substrates 36
Nonthermal approaches to increase the shelf life and safety of vegetable puree: technical aspects of ultra high pressure homogenization processes and case studies 31
Totale 9.391
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Categoria #
all - tutte 22.189
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 22.189
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021167 0 0 0 0 0 0 0 0 0 10 18 139
2021/2022630 71 32 50 40 59 46 27 39 20 18 126 102
2022/2023852 56 141 75 90 35 66 44 59 130 53 49 54
2023/2024631 6 43 41 69 37 75 60 104 36 73 45 42
2024/20252.152 187 147 132 199 255 90 125 119 95 170 233 400
2025/20264.328 378 589 540 448 482 214 437 163 786 291 0 0
Totale 9.391