CRIS Current Research Information System

BRASCHI, GIACOMO
 Distribuzione geografica
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Continente #
AS - Asia 2.972
EU - Europa 2.064
NA - Nord America 2.029
AF - Africa 218
SA - Sud America 190
OC - Oceania 27
Continente sconosciuto - Info sul continente non disponibili 2
Totale 7.502
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Nazione #
US - Stati Uniti d'America 1.961
CN - Cina 940
IT - Italia 811
SG - Singapore 774
VN - Vietnam 245
GB - Regno Unito 225
DE - Germania 210
HK - Hong Kong 195
KR - Corea 194
IN - India 188
SE - Svezia 145
BR - Brasile 137
NL - Olanda 113
TH - Thailandia 110
TW - Taiwan 94
CI - Costa d'Avorio 92
RU - Federazione Russa 78
FR - Francia 73
IE - Irlanda 67
JP - Giappone 60
CA - Canada 49
AT - Austria 45
FI - Finlandia 45
TG - Togo 45
ES - Italia 37
ID - Indonesia 36
CH - Svizzera 32
SC - Seychelles 32
PT - Portogallo 28
BE - Belgio 27
AR - Argentina 26
TR - Turchia 26
ZA - Sudafrica 26
PL - Polonia 25
IR - Iran 21
GR - Grecia 20
AU - Australia 17
PH - Filippine 17
MY - Malesia 16
BG - Bulgaria 14
MX - Messico 14
UA - Ucraina 14
EE - Estonia 12
BD - Bangladesh 10
DK - Danimarca 10
EC - Ecuador 9
JO - Giordania 9
NG - Nigeria 9
NZ - Nuova Zelanda 9
CZ - Repubblica Ceca 8
NP - Nepal 8
PK - Pakistan 8
CL - Cile 6
LT - Lituania 6
NO - Norvegia 6
HR - Croazia 5
ET - Etiopia 3
IL - Israele 3
IQ - Iraq 3
KE - Kenya 3
PE - Perù 3
RO - Romania 3
VE - Venezuela 3
AZ - Azerbaigian 2
BW - Botswana 2
CO - Colombia 2
CY - Cipro 2
GH - Ghana 2
KW - Kuwait 2
KZ - Kazakistan 2
LB - Libano 2
MA - Marocco 2
PY - Paraguay 2
SK - Slovacchia (Repubblica Slovacca) 2
UY - Uruguay 2
A2 - ???statistics.table.value.countryCode.A2??? 1
AE - Emirati Arabi Uniti 1
AI - Anguilla 1
CM - Camerun 1
DO - Repubblica Dominicana 1
DZ - Algeria 1
EU - Europa 1
HN - Honduras 1
LK - Sri Lanka 1
LU - Lussemburgo 1
MC - Monaco 1
PA - Panama 1
PS - Palestinian Territory 1
RS - Serbia 1
SA - Arabia Saudita 1
SV - El Salvador 1
UZ - Uzbekistan 1
WS - Samoa 1
Totale 7.502
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Città #
Singapore 516
Hefei 422
Ashburn 254
Dallas 193
Hong Kong 185
Chandler 184
Seoul 174
Southend 151
Santa Clara 136
Bologna 120
Fairfield 114
Cesena 102
Abidjan 92
Bangkok 85
Beijing 83
Dublin 63
Ann Arbor 56
Ho Chi Minh City 56
Hyderabad 55
Boardman 51
Milan 47
Princeton 46
Lomé 45
Munich 41
Woodbridge 41
Dong Ket 40
Wilmington 40
Bengaluru 39
Forlì 39
Houston 39
Tokyo 38
New York 37
Los Angeles 34
Tainan City 34
Vienna 34
Seattle 32
Montreal 31
Hanoi 29
Cambridge 28
Kaohsiung 28
Frankfurt am Main 25
Bern 24
Buffalo 23
Jakarta 21
Rimini 19
Berlin 17
Padova 17
Rome 17
Modena 16
Turin 16
Turku 16
Brussels 15
Hat Yai 15
São Paulo 15
Westminster 15
Athens 14
Chennai 14
Helsinki 14
Madrid 14
Nanjing 14
Porto 14
Redondo Beach 14
Lappeenranta 13
Sofia 13
Amsterdam 12
Medford 12
Redmond 12
Ankara 11
Falls Church 11
Freiburg im Breisgau 11
Parma 11
Tongling 11
Brooklyn 10
Dearborn 10
Guangzhou 10
Istanbul 10
Masone 10
Nuremberg 10
Saint Petersburg 10
Taipei 10
Amman 9
Braga 9
Fort Lauderdale 9
Kuban 9
Ozzano dell'Emilia 9
Padua 9
Phoenix 9
Ravenna 9
Shenyang 9
Stockholm 9
Toronto 9
Abeokuta 8
Atlanta 8
Bari 8
Brisbane 8
Castellammare di Stabia 8
Changsha 8
Des Moines 8
Gubbio 8
Paris 8
Totale 4.571
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Nome #
Quality and stability of different seafood products treated with high hydrostatic pressure (HPP) intended for raw consumption 556
Biotechnological approaches to obtain cricket based bakery products 259
Decontamination of food packages from SARS-CoV-2 RNA with a cold plasma-assisted system 256
Biotechnological approaches to obtain cricket powder hydrolysates for the formulation of innovative bakery products. 240
Characterisation of yeast microbiota, chemical and sensory properties of organic and biodynamic Sangiovese red wines 223
Hanseniaspora uvarum and Saccharomyces cerevisiae in scalar fermentation for the production of Sangiovese wine 193
Optimization of the production of bacterial cellulose by Komagataeibacter spp. on brewer’s spent grains. 183
Bacterial Cellulose Production by Komagataeibacter spp. in Agrifood By-Products 182
Combined use of natural antimicrobial based nanoemulsions and ultra high pressure homogenization to increase safety and shelf-life of apple juice 178
Use of Ultra High Pressure Homogenization for Rice based beverage Stabilization 177
Functional foods acting on gut microbiota-related wellness: The multi-unit in vitro colon model to assess gut ecological and functional modulation 171
Multi-analytical characterization of Parmigiano Reggiano PDO cheeses produced with milk from different dairy cows feeding. 163
Application of non thermal technologies for the recovery of β glucans from yeast biomass 160
Functional hydrolysates obtained through fermentation of flathead grey mullet by-products using Yarrowia lipolytica and Bacillus sp. 159
Bacterial cellulose production by selected acetic acid bacteria on different Agrifood by-products. 157
Mannoprotein content and volatile molecule profiles of Trebbiano wines obtained by Saccharomyces cerevisiae and Saccharomyces bayanus Strains 147
Caratterizzazione sensoriale, strumentale e microbiologica di “Parmigiano Reggiano DOP” prodotto con latte da bovine alimentate con diete differenti 146
Effects of Sub-Lethal High Pressure Homogenization Treatment on the Adhesion Mechanisms and Stress Response Genes in Lactobacillus acidophilus 08 145
Biotechnological valorization of chickpea flour for the production of value-added ingredients for innovative food formulations 143
HIGH-ADDED VALUE COMPOUNDS OBTAINED FROM FISH WASTE USING MICROORGANISMS ENDOWED WITH PROTEOLYTIC AND LIPOLYTIC ACTIVITY 140
Microencapsulation of functional strains by high pressure homogenization for a potential use in fermented milk 139
Selection of Yarrowia lipolytica Strains as Possible Solution to Valorize Untreated Cheese Whey 138
Production of volatile and sulfur compounds by 10 Saccharomyces cerevisiae strains inoculated in Trebbiano must 138
Ultra High Pressure Homogenization potential within the Made in-Italy project “ATENA” 137
Effect of (ultra)-high pressure homogenization and natural antimicrobial based nanoemulsions on kiwi juice safety and shelf-life. 134
Surface application and impact of Yarrowia lipolytica grown in cheese whey as adjunct culture for innovative and fast-ripening Caciotta-like cheeses 132
Essential Oils and Their Combination with Lactic Acid Bacteria and Bacteriocins to Improve the Safety and Shelf Life of Foods: A Review 126
Sensory and Instrumental Characterization of Parmigiano Reggiano Protected Designation of Origin Cheese Obtained from Milk of Cows Fed Fresh Herbage vs. Dry Hay 126
Lactobacillus paracasei A13 and high-pressure homogenization stress response 126
Gene expression responses of Listeria monocytogenes Scott A exposed to sub-lethal concentrations of natural antimicrobials 125
Comprehension of the action mechanisms of natural antimicrobials against Listeria monocytogenes Scott A as a fundamental tool for their application in food 123
Comparative metabolomic analysis of minced grey mullet (Mugil cephalus) pasteurized by high hydrostatic pressure (HHP) during chilled storage 122
High-pressure homogenization and pulsed electric fields for favoring the release of β-glucans and mannoproteins from yeast cell walls 122
Effect of Combined High-Pressure Homogenization and Biotechnological Processes on Chitin, Protein, and Antioxidant Activity of Cricket Powder-Based Ingredients 122
Impact of cheese whey enriched in lactobionic acid on the characteristics of fermented milks prepared with or without the probiotic Lacticaseibacillus rhamnosus GG 119
Yeasts from organic or biodynamic grapes: genomic and proteomic identification 119
High-Pressure Homogenization and Biocontrol Agent as Innovative Approaches Increase Shelf Life and Functionality of Carrot Juice 119
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 117
Effect of High Hydrostatic Pressure on the Metabolite Profile of Striped Prawn (Melicertus kerathurus) during Chilled Storage 115
Investigating the potential of yacon (Smallanthus sonchifolius) juice in the development of organic apple-based snacks 111
PRODUCTION OF FUNCTIONAL AND AROMA COMPOUNDS FROM FISH WASTE AND BY-PRODUCTS USING SELECTED MICROORGANISMS 109
Mediterranean Plants and Spices as a Source of Bioactive Essential Oils for Food Applications: Chemical Characterisation and In Vitro Activity 104
Flow cytometric assessment of the morphological and physiological changes of listeria monocytogenes and escherichia coli in response to natural antimicrobial exposure 101
Volatile Profiles and Mannoprotein content in Saccharomyces cerevisiae strains of enological interest 97
Isolation and identification of wild yeast from malaysian grapevine and evaluation of their potential antimicrobial activity against grapevine fungal pathogens 90
Production of high-functional fruits snacks by combination of mild technologies 88
Sublethal HPH treatment is a sustainable tool that induces autolytic-like processes in the early gene expression of Saccharomyces cerevisiae 84
How Listeria monocytogenes Shapes Its Proteome in Response to Natural Antimicrobial Compounds 81
Biotechnological valorization of chickpea flour to produce value-added ingredients for innovating food formulations 67
Flavoring and antioxidant compounds obtained through fermentation of flathead grey mullet waste by Yarrowia lipolytica or Bacillus spp. 66
Role of Yeasts on the Sensory Component of Wines 66
Integrated metabolomics analysis of chill-stored rose shrimp (Parapenaeus longirostris) treated with different pressure levels of high hydrostatic pressure by 1H-NMR spectroscopy 62
Use of EmBio to reduce toxic and odorous compound from sewage sludge and analysis of volatile compound using Mass Spectrometry Gas Cromatography. 59
Comparison between Metschnikowia pulcherrima and Torulaspora delbrueckii used in sequential wine fermentations with Saccharomyces cerevisiae 58
Valorization of volatile fatty acids-enriched cheese whey by Yarrowia lipolytica for single cell oil production 55
Nonthermal approaches to increase the shelf life and safety of vegetable puree: technical aspects of ultra high pressure homogenization processes and case studies 23
Totale 7.698
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Categoria #
all - tutte 19.612
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 19.612
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021288 0 0 0 0 0 33 10 20 58 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
2025/20262.635 378 589 540 448 482 198 0 0 0 0 0 0
Totale 7.698