CRIS Current Research Information System

BRASCHI, GIACOMO
 Distribuzione geografica
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Continente #
AS - Asia 4.066
NA - Nord America 3.081
EU - Europa 2.496
AF - Africa 254
SA - Sud America 233
OC - Oceania 28
Continente sconosciuto - Info sul continente non disponibili 3
Totale 10.161
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Nazione #
US - Stati Uniti d'America 2.975
CN - Cina 1.094
IT - Italia 1.038
SG - Singapore 896
VN - Vietnam 710
GB - Regno Unito 246
HK - Hong Kong 233
DE - Germania 223
IN - India 209
KR - Corea 202
BR - Brasile 167
BD - Bangladesh 152
FR - Francia 147
SE - Svezia 145
TH - Thailandia 137
NL - Olanda 132
TW - Taiwan 113
CI - Costa d'Avorio 92
JP - Giappone 89
RU - Federazione Russa 80
IE - Irlanda 74
CA - Canada 72
FI - Finlandia 58
ES - Italia 54
ZA - Sudafrica 53
AT - Austria 47
TG - Togo 45
ID - Indonesia 43
CH - Svizzera 39
TR - Turchia 33
SC - Seychelles 32
PH - Filippine 31
PL - Polonia 31
BE - Belgio 30
PT - Portogallo 30
AR - Argentina 29
GR - Grecia 23
IR - Iran 23
MX - Messico 23
MY - Malesia 23
AU - Australia 18
UA - Ucraina 18
EE - Estonia 17
BG - Bulgaria 14
IQ - Iraq 12
EC - Ecuador 11
CL - Cile 10
DK - Danimarca 10
JO - Giordania 10
PK - Pakistan 10
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
PE - Perù 4
RO - Romania 4
SK - Slovacchia (Repubblica Slovacca) 4
VE - Venezuela 4
CO - Colombia 3
IL - Israele 3
KZ - Kazakistan 3
RS - Serbia 3
UY - Uruguay 3
AZ - Azerbaigian 2
BW - Botswana 2
CY - Cipro 2
DO - Repubblica Dominicana 2
EG - Egitto 2
GH - Ghana 2
KW - Kuwait 2
LK - Sri Lanka 2
PA - Panama 2
PS - Palestinian Territory 2
PY - Paraguay 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
CU - Cuba 1
DZ - Algeria 1
EU - Europa 1
GT - Guatemala 1
HN - Honduras 1
JM - Giamaica 1
KH - Cambogia 1
LU - Lussemburgo 1
MC - Monaco 1
SV - El Salvador 1
Totale 10.157
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Città #
Singapore 615
Hefei 422
Ashburn 372
Dallas 240
Hong Kong 205
Ho Chi Minh City 197
Chandler 184
San Jose 183
Seoul 174
Bologna 165
Southend 151
Santa Clara 148
Hanoi 123
Fairfield 114
Cesena 102
Bangkok 94
Beijing 93
Abidjan 92
New York 83
Boardman 81
Los Angeles 81
Dublin 69
Council Bluffs 68
Tokyo 63
Lauterbourg 58
Ann Arbor 56
Hyderabad 55
Milan 55
Houston 49
Princeton 46
Lomé 45
Munich 41
Woodbridge 41
Dong Ket 40
Montreal 40
Wilmington 40
Bengaluru 39
Forlì 39
Frankfurt am Main 38
Rimini 38
Seattle 38
Vienna 35
Tainan City 34
Haiphong 32
Buffalo 31
Johannesburg 31
Kaohsiung 31
Cambridge 29
Rome 27
São Paulo 26
Helsinki 25
Amsterdam 24
Bern 24
Denver 24
Jakarta 23
San Francisco 22
Paris 21
The Dalles 21
Atlanta 20
Orem 20
Turin 19
Berlin 18
Da Nang 18
Chennai 17
Hat Yai 17
Madrid 17
Modena 17
Padova 17
Padua 17
Guangzhou 16
Nanjing 16
Phoenix 16
Turku 16
Athens 15
Brooklyn 15
Brussels 15
Westminster 15
Lappeenranta 14
Porto 14
Redondo Beach 14
Toronto 14
Chicago 13
Sofia 13
Can Tho 12
Medford 12
Parma 12
Redmond 12
Taipei 12
Warsaw 12
Ankara 11
Bari 11
Falls Church 11
Freiburg im Breisgau 11
Istanbul 11
London 11
Tongling 11
Vicenza 11
Amman 10
Changsha 10
Charlotte 10
Totale 5.930
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Nome #
Quality and stability of different seafood products treated with high hydrostatic pressure (HPP) intended for raw consumption 1.013
Biotechnological approaches to obtain cricket based bakery products 315
Decontamination of food packages from SARS-CoV-2 RNA with a cold plasma-assisted system 294
Biotechnological approaches to obtain cricket powder hydrolysates for the formulation of innovative bakery products. 285
Characterisation of yeast microbiota, chemical and sensory properties of organic and biodynamic Sangiovese red wines 262
Optimization of the production of bacterial cellulose by Komagataeibacter spp. on brewer’s spent grains. 242
Bacterial Cellulose Production by Komagataeibacter spp. in Agrifood By-Products 241
Hanseniaspora uvarum and Saccharomyces cerevisiae in scalar fermentation for the production of Sangiovese wine 229
Bacterial cellulose production by selected acetic acid bacteria on different Agrifood by-products. 221
Sensory and Instrumental Characterization of Parmigiano Reggiano Protected Designation of Origin Cheese Obtained from Milk of Cows Fed Fresh Herbage vs. Dry Hay 216
Use of Ultra High Pressure Homogenization for Rice based beverage Stabilization 214
Functional foods acting on gut microbiota-related wellness: The multi-unit in vitro colon model to assess gut ecological and functional modulation 210
Functional hydrolysates obtained through fermentation of flathead grey mullet by-products using Yarrowia lipolytica and Bacillus sp. 207
Combined use of natural antimicrobial based nanoemulsions and ultra high pressure homogenization to increase safety and shelf-life of apple juice 198
Multi-analytical characterization of Parmigiano Reggiano PDO cheeses produced with milk from different dairy cows feeding. 193
Application of non thermal technologies for the recovery of β glucans from yeast biomass 191
Caratterizzazione sensoriale, strumentale e microbiologica di “Parmigiano Reggiano DOP” prodotto con latte da bovine alimentate con diete differenti 185
Impact of cheese whey enriched in lactobionic acid on the characteristics of fermented milks prepared with or without the probiotic Lacticaseibacillus rhamnosus GG 183
Valorization of volatile fatty acids-enriched cheese whey by Yarrowia lipolytica for single cell oil production 182
Mannoprotein content and volatile molecule profiles of Trebbiano wines obtained by Saccharomyces cerevisiae and Saccharomyces bayanus Strains 181
Biotechnological valorization of chickpea flour for the production of value-added ingredients for innovative food formulations 179
High-pressure homogenization and pulsed electric fields for favoring the release of β-glucans and mannoproteins from yeast cell walls 179
Mediterranean Plants and Spices as a Source of Bioactive Essential Oils for Food Applications: Chemical Characterisation and In Vitro Activity 174
Ultra High Pressure Homogenization potential within the Made in-Italy project “ATENA” 174
Surface application and impact of Yarrowia lipolytica grown in cheese whey as adjunct culture for innovative and fast-ripening Caciotta-like cheeses 171
Selection of Yarrowia lipolytica Strains as Possible Solution to Valorize Untreated Cheese Whey 169
Comparative metabolomic analysis of minced grey mullet (Mugil cephalus) pasteurized by high hydrostatic pressure (HHP) during chilled storage 167
Production of volatile and sulfur compounds by 10 Saccharomyces cerevisiae strains inoculated in Trebbiano must 165
Effect of (ultra)-high pressure homogenization and natural antimicrobial based nanoemulsions on kiwi juice safety and shelf-life. 162
Effects of Sub-Lethal High Pressure Homogenization Treatment on the Adhesion Mechanisms and Stress Response Genes in Lactobacillus acidophilus 08 162
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 160
Microencapsulation of functional strains by high pressure homogenization for a potential use in fermented milk 159
Essential Oils and Their Combination with Lactic Acid Bacteria and Bacteriocins to Improve the Safety and Shelf Life of Foods: A Review 158
HIGH-ADDED VALUE COMPOUNDS OBTAINED FROM FISH WASTE USING MICROORGANISMS ENDOWED WITH PROTEOLYTIC AND LIPOLYTIC ACTIVITY 157
High-Pressure Homogenization and Biocontrol Agent as Innovative Approaches Increase Shelf Life and Functionality of Carrot Juice 157
Comprehension of the action mechanisms of natural antimicrobials against Listeria monocytogenes Scott A as a fundamental tool for their application in food 153
Lactobacillus paracasei A13 and high-pressure homogenization stress response 152
Effect of High Hydrostatic Pressure on the Metabolite Profile of Striped Prawn (Melicertus kerathurus) during Chilled Storage 149
Effect of Combined High-Pressure Homogenization and Biotechnological Processes on Chitin, Protein, and Antioxidant Activity of Cricket Powder-Based Ingredients 146
Yeasts from organic or biodynamic grapes: genomic and proteomic identification 145
Gene expression responses of Listeria monocytogenes Scott A exposed to sub-lethal concentrations of natural antimicrobials 144
Investigating the potential of yacon (Smallanthus sonchifolius) juice in the development of organic apple-based snacks 143
Biotechnological valorization of chickpea flour to produce value-added ingredients for innovating food formulations 135
Sublethal HPH treatment is a sustainable tool that induces autolytic-like processes in the early gene expression of Saccharomyces cerevisiae 131
Volatile Profiles and Mannoprotein content in Saccharomyces cerevisiae strains of enological interest 123
PRODUCTION OF FUNCTIONAL AND AROMA COMPOUNDS FROM FISH WASTE AND BY-PRODUCTS USING SELECTED MICROORGANISMS 122
Integrated metabolomics analysis of chill-stored rose shrimp (Parapenaeus longirostris) treated with different pressure levels of high hydrostatic pressure by 1H-NMR spectroscopy 116
Isolation and identification of wild yeast from malaysian grapevine and evaluation of their potential antimicrobial activity against grapevine fungal pathogens 115
Comparison between Metschnikowia pulcherrima and Torulaspora delbrueckii used in sequential wine fermentations with Saccharomyces cerevisiae 114
Flow cytometric assessment of the morphological and physiological changes of listeria monocytogenes and escherichia coli in response to natural antimicrobial exposure 114
Biosynthesis and characterization of bacterial cellulose synthesized by Komagataeibacter sp. using agri-food byproducts as cost-effective substrates 114
Production of high-functional fruits snacks by combination of mild technologies 109
Use of EmBio to reduce toxic and odorous compound from sewage sludge and analysis of volatile compound using Mass Spectrometry Gas Cromatography. 98
How Listeria monocytogenes Shapes Its Proteome in Response to Natural Antimicrobial Compounds 93
Role of Yeasts on the Sensory Component of Wines 92
Flavoring and antioxidant compounds obtained through fermentation of flathead grey mullet waste by Yarrowia lipolytica or Bacillus spp. 81
Nonthermal approaches to increase the shelf life and safety of vegetable puree: technical aspects of ultra high pressure homogenization processes and case studies 35
Totale 10.379
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Categoria #
all - tutte 24.484
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 24.484
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021139 0 0 0 0 0 0 0 0 0 0 0 139
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
2025/20265.316 378 589 540 448 482 214 437 163 786 329 639 311
Totale 10.379