CRIS Current Research Information System

BRASCHI, GIACOMO
 Distribuzione geografica
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Continente #
AS - Asia 4.129
NA - Nord America 3.299
EU - Europa 2.555
AF - Africa 260
SA - Sud America 237
Continente sconosciuto - Info sul continente non disponibili 221
OC - Oceania 29
Totale 10.730
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Nazione #
US - Stati Uniti d'America 3.177
CN - Cina 1.099
IT - Italia 1.089
SG - Singapore 901
VN - Vietnam 714
GB - Regno Unito 250
HK - Hong Kong 238
DE - Germania 224
IN - India 212
KR - Corea 202
BD - Bangladesh 171
BR - Brasile 167
FR - Francia 147
SE - Svezia 145
TH - Thailandia 145
NL - Olanda 133
TW - Taiwan 113
CI - Costa d'Avorio 92
JP - Giappone 90
RU - Federazione Russa 80
CA - Canada 76
IE - Irlanda 74
FI - Finlandia 58
ES - Italia 55
ZA - Sudafrica 53
AT - Austria 47
TG - Togo 45
ID - Indonesia 43
CH - Svizzera 39
TR - Turchia 36
SC - Seychelles 35
PH - Filippine 34
PL - Polonia 31
AR - Argentina 30
BE - Belgio 30
PT - Portogallo 30
IR - Iran 25
MX - Messico 24
MY - Malesia 24
GR - Grecia 23
AU - Australia 19
UA - Ucraina 19
EE - Estonia 17
BG - Bulgaria 14
PK - Pakistan 13
EC - Ecuador 12
IQ - Iraq 12
CL - Cile 10
DK - Danimarca 10
JO - Giordania 10
NG - Nigeria 9
NP - Nepal 9
NZ - Nuova Zelanda 9
CZ - Repubblica Ceca 8
UZ - Uzbekistan 7
HR - Croazia 6
LT - Lituania 6
MA - Marocco 6
NO - Norvegia 6
SA - Arabia Saudita 6
EG - Egitto 5
JM - Giamaica 5
KE - Kenya 5
VE - Venezuela 5
ET - Etiopia 4
LB - Libano 4
PE - Perù 4
RO - Romania 4
SK - Slovacchia (Repubblica Slovacca) 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
GH - Ghana 2
GT - Guatemala 2
HN - Honduras 2
KW - Kuwait 2
LK - Sri Lanka 2
NI - Nicaragua 2
PA - Panama 2
PR - Porto Rico 2
PS - Palestinian Territory 2
PY - Paraguay 2
TT - Trinidad e Tobago 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
BO - Bolivia 1
CM - Camerun 1
CU - Cuba 1
DZ - Algeria 1
EU - Europa 1
Totale 10.505
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Città #
Singapore 620
Hefei 422
Ashburn 387
Dallas 240
Hong Kong 210
San Jose 206
Ho Chi Minh City 197
Chandler 184
Seoul 174
Bologna 169
Santa Clara 151
Southend 151
Council Bluffs 127
Hanoi 125
Fairfield 114
Bangkok 102
Cesena 102
Beijing 96
Abidjan 92
Los Angeles 84
New York 84
Boardman 82
Dublin 70
Tokyo 64
Milan 63
Lauterbourg 58
Ann Arbor 56
Hyderabad 55
Houston 50
Princeton 46
Lomé 45
Forlì 43
Rimini 43
Woodbridge 42
Munich 41
Dong Ket 40
Montreal 40
Wilmington 40
Bengaluru 39
Frankfurt am Main 38
Seattle 38
Vienna 35
Tainan City 34
Buffalo 33
Rome 33
Haiphong 32
Johannesburg 31
Kaohsiung 31
Cambridge 29
São Paulo 26
Helsinki 25
Amsterdam 24
Bern 24
Denver 24
Jakarta 23
San Francisco 23
Atlanta 22
Orem 21
Paris 21
The Dalles 21
Turin 19
Berlin 18
Da Nang 18
Chennai 17
Hat Yai 17
Madrid 17
Modena 17
Padova 17
Padua 17
Phoenix 17
Brooklyn 16
Guangzhou 16
Nanjing 16
Turku 16
Athens 15
Brussels 15
Westminster 15
Chicago 14
Lappeenranta 14
Porto 14
Redondo Beach 14
Toronto 14
Sofia 13
Can Tho 12
Istanbul 12
London 12
Medford 12
Parma 12
Redmond 12
Taipei 12
Warsaw 12
Ankara 11
Bari 11
Falls Church 11
Freiburg im Breisgau 11
Naples 11
Tongling 11
Vicenza 11
Amman 10
Changsha 10
Totale 6.101
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Nome #
Quality and stability of different seafood products treated with high hydrostatic pressure (HPP) intended for raw consumption 1.033
Biotechnological approaches to obtain cricket based bakery products 320
Decontamination of food packages from SARS-CoV-2 RNA with a cold plasma-assisted system 297
Biotechnological approaches to obtain cricket powder hydrolysates for the formulation of innovative bakery products. 290
Optimization of the production of bacterial cellulose by Komagataeibacter spp. on brewer’s spent grains. 266
Characterisation of yeast microbiota, chemical and sensory properties of organic and biodynamic Sangiovese red wines 265
Bacterial Cellulose Production by Komagataeibacter spp. in Agrifood By-Products 254
Hanseniaspora uvarum and Saccharomyces cerevisiae in scalar fermentation for the production of Sangiovese wine 232
Sensory and Instrumental Characterization of Parmigiano Reggiano Protected Designation of Origin Cheese Obtained from Milk of Cows Fed Fresh Herbage vs. Dry Hay 226
Bacterial cellulose production by selected acetic acid bacteria on different Agrifood by-products. 225
Use of Ultra High Pressure Homogenization for Rice based beverage Stabilization 217
Functional hydrolysates obtained through fermentation of flathead grey mullet by-products using Yarrowia lipolytica and Bacillus sp. 216
Functional foods acting on gut microbiota-related wellness: The multi-unit in vitro colon model to assess gut ecological and functional modulation 210
Multi-analytical characterization of Parmigiano Reggiano PDO cheeses produced with milk from different dairy cows feeding. 205
Combined use of natural antimicrobial based nanoemulsions and ultra high pressure homogenization to increase safety and shelf-life of apple juice 199
Impact of cheese whey enriched in lactobionic acid on the characteristics of fermented milks prepared with or without the probiotic Lacticaseibacillus rhamnosus GG 197
High-pressure homogenization and pulsed electric fields for favoring the release of β-glucans and mannoproteins from yeast cell walls 197
Application of non thermal technologies for the recovery of β glucans from yeast biomass 194
Valorization of volatile fatty acids-enriched cheese whey by Yarrowia lipolytica for single cell oil production 194
Caratterizzazione sensoriale, strumentale e microbiologica di “Parmigiano Reggiano DOP” prodotto con latte da bovine alimentate con diete differenti 192
Mediterranean Plants and Spices as a Source of Bioactive Essential Oils for Food Applications: Chemical Characterisation and In Vitro Activity 186
Biotechnological valorization of chickpea flour for the production of value-added ingredients for innovative food formulations 183
Surface application and impact of Yarrowia lipolytica grown in cheese whey as adjunct culture for innovative and fast-ripening Caciotta-like cheeses 183
Mannoprotein content and volatile molecule profiles of Trebbiano wines obtained by Saccharomyces cerevisiae and Saccharomyces bayanus Strains 182
Lactobacillus paracasei A13 and high-pressure homogenization stress response 176
Ultra High Pressure Homogenization potential within the Made in-Italy project “ATENA” 174
Comparative metabolomic analysis of minced grey mullet (Mugil cephalus) pasteurized by high hydrostatic pressure (HHP) during chilled storage 173
Selection of Yarrowia lipolytica Strains as Possible Solution to Valorize Untreated Cheese Whey 173
Production of volatile and sulfur compounds by 10 Saccharomyces cerevisiae strains inoculated in Trebbiano must 170
Effect of (ultra)-high pressure homogenization and natural antimicrobial based nanoemulsions on kiwi juice safety and shelf-life. 165
Effects of Sub-Lethal High Pressure Homogenization Treatment on the Adhesion Mechanisms and Stress Response Genes in Lactobacillus acidophilus 08 164
Essential Oils and Their Combination with Lactic Acid Bacteria and Bacteriocins to Improve the Safety and Shelf Life of Foods: A Review 162
Microencapsulation of functional strains by high pressure homogenization for a potential use in fermented milk 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 161
HIGH-ADDED VALUE COMPOUNDS OBTAINED FROM FISH WASTE USING MICROORGANISMS ENDOWED WITH PROTEOLYTIC AND LIPOLYTIC ACTIVITY 160
High-Pressure Homogenization and Biocontrol Agent as Innovative Approaches Increase Shelf Life and Functionality of Carrot Juice 160
Effect of Combined High-Pressure Homogenization and Biotechnological Processes on Chitin, Protein, and Antioxidant Activity of Cricket Powder-Based Ingredients 156
Comprehension of the action mechanisms of natural antimicrobials against Listeria monocytogenes Scott A as a fundamental tool for their application in food 155
Effect of High Hydrostatic Pressure on the Metabolite Profile of Striped Prawn (Melicertus kerathurus) during Chilled Storage 151
Yeasts from organic or biodynamic grapes: genomic and proteomic identification 149
Gene expression responses of Listeria monocytogenes Scott A exposed to sub-lethal concentrations of natural antimicrobials 146
Investigating the potential of yacon (Smallanthus sonchifolius) juice in the development of organic apple-based snacks 144
Biotechnological valorization of chickpea flour to produce value-added ingredients for innovating food formulations 138
Sublethal HPH treatment is a sustainable tool that induces autolytic-like processes in the early gene expression of Saccharomyces cerevisiae 135
Volatile Profiles and Mannoprotein content in Saccharomyces cerevisiae strains of enological interest 127
Biosynthesis and characterization of bacterial cellulose synthesized by Komagataeibacter sp. using agri-food byproducts as cost-effective substrates 127
Comparison between Metschnikowia pulcherrima and Torulaspora delbrueckii used in sequential wine fermentations with Saccharomyces cerevisiae 125
PRODUCTION OF FUNCTIONAL AND AROMA COMPOUNDS FROM FISH WASTE AND BY-PRODUCTS USING SELECTED MICROORGANISMS 123
Isolation and identification of wild yeast from malaysian grapevine and evaluation of their potential antimicrobial activity against grapevine fungal pathogens 119
Integrated metabolomics analysis of chill-stored rose shrimp (Parapenaeus longirostris) treated with different pressure levels of high hydrostatic pressure by 1H-NMR spectroscopy 118
Flow cytometric assessment of the morphological and physiological changes of listeria monocytogenes and escherichia coli in response to natural antimicrobial exposure 115
Use of EmBio to reduce toxic and odorous compound from sewage sludge and analysis of volatile compound using Mass Spectrometry Gas Cromatography. 114
Production of high-functional fruits snacks by combination of mild technologies 111
Role of Yeasts on the Sensory Component of Wines 98
How Listeria monocytogenes Shapes Its Proteome in Response to Natural Antimicrobial Compounds 94
Flavoring and antioxidant compounds obtained through fermentation of flathead grey mullet waste by Yarrowia lipolytica or Bacillus spp. 82
Nonthermal approaches to increase the shelf life and safety of vegetable puree: technical aspects of ultra high pressure homogenization processes and case studies 40
Totale 10.730
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Categoria #
all - tutte 25.970
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 25.970
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022559 0 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
2025/20265.356 378 589 540 448 482 214 437 163 786 329 639 351
2026/2027311 165 146 0 0 0 0 0 0 0 0 0 0
Totale 10.730