IRIS
BLAIOTTA, GIUSEPPE
 Distribuzione geografica
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Continente #
AS - Asia 5.818
NA - Nord America 5.172
EU - Europa 3.847
SA - Sud America 548
AF - Africa 128
OC - Oceania 11
Continente sconosciuto - Info sul continente non disponibili 5
Totale 15.529
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Nazione #
US - Stati Uniti d'America 4.967
SG - Singapore 2.740
RU - Federazione Russa 1.548
CN - Cina 1.078
IT - Italia 953
VN - Vietnam 951
HK - Hong Kong 528
BR - Brasile 424
FR - Francia 227
DE - Germania 214
FI - Finlandia 186
UA - Ucraina 159
IE - Irlanda 147
SE - Svezia 143
CA - Canada 122
GB - Regno Unito 102
IN - India 77
JP - Giappone 66
BD - Bangladesh 59
MX - Messico 50
KR - Corea 42
NL - Olanda 41
AR - Argentina 38
IQ - Iraq 36
PH - Filippine 29
EC - Ecuador 27
ZA - Sudafrica 27
ES - Italia 26
ID - Indonesia 26
PL - Polonia 24
MA - Marocco 23
PK - Pakistan 23
TR - Turchia 23
TH - Thailandia 19
AT - Austria 18
TW - Taiwan 17
CI - Costa d'Avorio 15
DZ - Algeria 13
EG - Egitto 12
CL - Cile 11
CO - Colombia 11
UZ - Uzbekistan 10
JO - Giordania 9
LT - Lituania 9
SA - Arabia Saudita 9
VE - Venezuela 9
AZ - Azerbaigian 8
KZ - Kazakistan 8
NP - Nepal 8
RO - Romania 8
AU - Australia 7
BO - Bolivia 7
MY - Malesia 7
PY - Paraguay 7
UY - Uruguay 6
CZ - Repubblica Ceca 5
DO - Repubblica Dominicana 5
ET - Etiopia 5
HR - Croazia 5
IR - Iran 5
KE - Kenya 5
PA - Panama 5
PE - Perù 5
TN - Tunisia 5
AE - Emirati Arabi Uniti 4
BG - Bulgaria 4
IL - Israele 4
KG - Kirghizistan 4
OM - Oman 4
RS - Serbia 4
AL - Albania 3
BB - Barbados 3
BH - Bahrain 3
BS - Bahamas 3
CH - Svizzera 3
CW - ???statistics.table.value.countryCode.CW??? 3
GE - Georgia 3
GR - Grecia 3
NO - Norvegia 3
NZ - Nuova Zelanda 3
SN - Senegal 3
AF - Afghanistan, Repubblica islamica di 2
BE - Belgio 2
CR - Costa Rica 2
GA - Gabon 2
HN - Honduras 2
HU - Ungheria 2
LA - Repubblica Popolare Democratica del Laos 2
LB - Libano 2
MD - Moldavia 2
ME - Montenegro 2
PR - Porto Rico 2
PS - Palestinian Territory 2
SK - Slovacchia (Repubblica Slovacca) 2
SO - Somalia 2
SY - Repubblica araba siriana 2
TJ - Tagikistan 2
TL - Timor Orientale 2
TT - Trinidad e Tobago 2
VC - Saint Vincent e Grenadine 2
Totale 15.494
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Città #
Singapore 1.326
San Jose 972
Hong Kong 520
Chandler 452
Moscow 418
Ashburn 366
Beijing 301
Ho Chi Minh City 251
Santa Clara 205
Jacksonville 186
Hanoi 175
Hefei 165
The Dalles 153
Napoli 152
Lauterbourg 139
Naples 133
Millbury 128
Princeton 128
Boston 114
Los Angeles 114
Dallas 110
Nanjing 93
Ottawa 76
Buffalo 73
Dong Ket 65
Houston 65
Wilmington 65
Council Bluffs 58
Tokyo 54
Munich 48
Redondo Beach 47
São Paulo 44
Da Nang 41
New York 39
Des Moines 38
Haiphong 37
Helsinki 36
Rome 30
Woodbridge 29
Ann Arbor 28
Frankfurt am Main 27
Milan 26
Nanchang 25
Seoul 25
Hebei 24
Mexico City 24
Boardman 23
Brooklyn 22
Falkenstein 22
Kronberg 21
Norwalk 19
Redwood City 19
Turku 19
Biên Hòa 18
Chicago 18
Orem 18
Seattle 18
Amsterdam 17
Chennai 17
Johannesburg 17
Lawrence 17
Shenyang 17
Baghdad 16
Denver 16
Tianjin 16
Warsaw 16
Washington 16
Atlanta 15
Hải Dương 15
Jiaxing 15
Rio de Janeiro 15
Changsha 14
Falls Church 14
Pune 14
Stockholm 14
Belo Horizonte 13
Salerno 13
San Francisco 13
Dublin 12
London 11
Manchester 11
Indiana 10
Kenitra 10
Kunming 10
Lappeenranta 10
Montreal 10
Ninh Bình 10
Nuremberg 10
Poplar 10
Quito 10
Thái Bình 10
Amman 9
Bologna 9
Lahore 9
Palermo 9
Shanghai 9
Tashkent 9
Brasília 8
Lecco 8
Phoenix 8
Totale 8.374
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Nome #
The SIQUALTECA project: technological and probiotic characteristics of Lactobacillus and coagulase negative Staphylococcus strains as starter for fermented sausage manufacture 178
Bacteriophage-resistant Staphylococcus aureus mutant confers broad immunity against staphylococcal infection in mice. 165
Evoluzione della microflora durante il processo fermentativo “Sivigliano” di olive da tavola “Nocellara del Belice” 153
Characterization of a new type of mead fermented with Cannabis sativa L. (hemp) 149
Antibiotic resistance of coagulase-negative staphylococci isolated from artisanal Naples-type salami 147
Rheological and sensory performance of a protein-based sweetener (MNEI), sucrose, and aspartame in yogurt 147
Stuck or sluggish fermentations in home-made beers: Beyond the surface 146
Microbial and functional diversity of C cycle microrganisms during natural degradation of different vegetable biomass 145
Evoluzione della popolazione blastomicetica durante la produzione di olive da tavola di differenti cultivar siciliana monitorata attraverso l’analisi dell’ITS rDNA 144
Genotyping of Lactobacillus delbrueckii subsp. bulgaricus and determination of number and forms of rrn operons Lactobacillus delbrueckii and its subspecies 142
Evaluation of microfiltration and heat treatment on the microbiological characteristics, phenolic composition and volatile compound profile of pomegranate (Punica granatum L.) juice 142
Proteolytic activity of lactococcal strains from water-buffalo Mozzarella starter cultures 141
Development of in vitro screening method to select EPS-producing LAB for cereal based products 141
New insights into the formation of precipitates of quercetin in Sangiovese wines 139
Characterization in the archaeological excavation site of heterotrophic bacteria and fungi of deteriorated wall painting of Herculaneum in Italy 137
Effect of Cellulase, Substrate Concentrations, and Configuration Processes on Cellulosic Ethanol Production from Pretreated Arundo donax 137
sac A and nis A genes are not always linked in Lactococcus lactis subsp. lactis strains 134
Could halophilic archaea improve the traditional salted anchovies (Engraulis encrasicholus L) manufacture? 134
Improving in vivo conversion of oleuropein into hydroxytyrosol by oral granules containing probiotic Lactobacillus plantarum 299v and an Olea europaea standardized extract 134
Validation of a Standard Protocol to Assess the Fermentative and Chemical Properties of Saccharomyces cerevisiae Wine Strains 133
Volatile Organic Compounds in Breads Prepared with Different Sourdoughs 133
Functional and technological use of lactobacilli as producers of butyric acid in fermented milk 133
New perspectives for natural antimicrobial peptides: application as antinflammatory drugs in a murine model. 132
Addition of Organic Acids to Base Wines: Impacts on the Technological Characteristics and the Foam Quality of Sparkling Wines 130
The effects of probiotics and prebiotics on the fatty acid profile and conjugated linoleic acid content of fermented cow milk 128
Caratterizzazione molecolare e tecnologica di ceppi di S. cerevisiae isolati da mosti della zona del Pollino DOC (Calabria) 126
Production of butyric acid by different strains of Lactobacillus plantarum (Lactiplantibacillus plantarum) 124
Alternative Methods to SO2 for Microbiological Stabilization of Wine 124
Preliminary study of Bacillus spp. and Saccharomyces strain for Simultaneous Saccharification and Fermentation (SSF) of ligno-cellulose from giant reed 123
Influence of Arundo donax biomass amount in the bioethanol production 123
Technological activities of Staphylococcus carnosus and Staphylococcus simulans strains isolated from fermented sausages 121
Biotyping of enterotoxigenic Staphylococcus aureus by enterotoxin gene cluster (egc) polymorphism and spa-typing analyses. 119
Monitoring of yeast microflora during Gragnano DOC (Campania Region, Italy) winemaking and selection of autochthonous Saccharomyces cerevisiae strains. 119
Evaluation of yeast population during the manufacturing of table olives from different Sicilian cultivars through rDNA ITS analysis 119
Isolation and characterization of wild “terroiristes” yeasts to be used in southern Italy wine fermentation 119
Effect of yeast strain and some nutritional factors on tannin composition and potential astringency of model wines 119
Selection of cellulolytic bacteria for processing of cellulosic biomass. 118
Dinamiche microbiche durante le fermentazioni delle olive da tavolasiciliane 118
Caratterizzazione della componente organica volatile del vino Catalanesca del Monte Somma IGT 118
Isolation and technological properties of coagulase negative staphylococci from fermented sausages of Southern Italy. 117
Screening of oxalate degrading lactic acid bacteria of food origin 117
In vivo evaluation of technological performance of Lactobacillus spp. and Staphylococcus xylosus strains in the production of the traditional fermented sausages Soppressata del Vallo di Diano 116
Monitoring lactic acid bacteria strains during "cacioricotta" cheese production by restriction endonucleases analysis and pulsed-field gel electrophoresis. 116
Studio delle popolazioni microbiche della �Soppressata del Vallo di Diano�, un insaccato carneo fermentato della Campania 115
Streptococcus macedonicus in Provolone del Monaco: non un ospite occasionale 115
Comparison of different target amplicons in sequencing-based studies of the microbiome. 115
Addition of glutamine to milk during fermentation by individual strains of lactic acid bacteria and the effects on pyroglutamic and butyric acid 113
Selection of Lactobacillus strains from fermented sausages for their potential use as probiotics. 113
Isolation and Characterization of Cryotolerant Yeasts from Fiano di Avellino Grapes Fermented at Low Temperatures 109
Technological and molecular diversity of Lactobacillus plantarum strains isolated from naturally fermented sourdoughs 109
Dairy products 109
Monitoring of Ocrhatoxin A (OTA) adsorbing Saccharomyces cerevisiae strains during fermentation of must from botrytized grapes. 109
Probiotic bacilli incorporation in foods: is really so easy? 108
Inter-simple sequence repeat markers and flow cytometry for the characterization of closely related Citrus limon germplasms. 106
Characterization of halophilic Archaea isolated from different hypersaline ecosystems 106
The Staphylococcus aureus Peptidoglycan Protects Mice against the Pathogen and Eradicates Experimentally Induced Infection 106
Different amplicon targets for sequencing-based studies of fungal diversity 106
Phenotypic and genotypic characterization of Oenococcus oeni strains isolated from Italian wines. 105
Caratterizzazione molecolare e tecnologica di ceppi di S. cerevisiae isolati da mosti della zona del Pollino DOC (Calabria). 104
Microbial dynamics during green Sicilian table olive fermentations 104
Rope-producing strains of Bacillus spp. from wheat bread and strategy for their control by lactic acid bacteria. 103
Characterization of strains of Leuconostoc mesenteroides by analysis of soluble whole-cell protein pattern, DNA fingerprinting and restriction of ribosomal DNA 103
Commercially standardized process for probiotic “Italico” cheese production 103
A promising eco-sustainable wound dressing based on cellulose extracted from Spartium junceum L. and impregnated with Glycyrrhiza glabra L extract: Design, production and biological properties 102
Biological Activity of Spartium junceum L. (Fabaceae) Aromatic Water 102
Influence of microbial communities on the chemical and sensory features of Falanghina sweet passito wines 102
Diversity and dynamics of communities of coagulase-negative staphylococci in traditional fermented sausages 100
Conditions for conjugative transposon transfer in Lactococcus lactis 100
Potential exploitation of lysozyme in the winemaking of Sicilian wines from ???organic grapes" 100
Production of probiotic bovine salami using Lactobacillus plantarum 299v as adjunct 99
Characterisation of Conciato Romano: one of the oldest Italian cheeses 99
Dominance of S. cerevisiae Commercial Starter Strains during Greco di Tufo and Aglianico Wine Fermentations and Evaluation of Oenological Performances of Some Indigenous/Residential Strains 98
16S-23S rDNA Intergenic Spacer Region polymorphism of Lactococcus garviae, Lactococcus raffinolactis and Lactococcus lactis as revealed by PCR and nucleotide sequence analysis. 97
Impact of different spray-drying conditions on the viability of wine Saccharomyces cerevisiae strains 97
Detection and characterization of a bacteriocin, garviecin L1-5, produced by Lactococcus garvieae isolated from raw cow’s milk 96
Selezione ed impiego di ceppi di Saccaromyces cerevisiae con elevata attitudine ad assorbire l'ocratossina A durante la vinificazione 96
Effectiveness of chitosan as an alternative to sulfites in red wine production 95
OTA adsorption kinetic by Saccharomyces cerevisiae strains during fermentation of must obtained from dry grapes “Moscato of Saracena”, a southern Italy passito-wine (Calabria Region). 94
Microbiological characterization of Gioddu, an Italian fermented milk 94
Study of Sicilian green table olive fermentations through microbiological, chemical and sensory analyses 93
Identification and differentiation of Staphylococcus carnosus and Staphylococcus simulans by species-specific PCR assays. 92
Technological and genotypic comparison between Streptococcus macedonicus and Streptococcus thermophilus strains coming from the same dairy environment 92
Impact of Two Commercial S. cerevisiae Strains on the Aroma Profiles of Different Regional Musts 91
Genetic diversity and signature of divergence in the genome of grapevine clones of Southern Italy varieties 91
Copper (II) Level in Musts Affects Acetaldehyde Concentration, Phenolic Composition, and Chromatic Characteristics of Red and White Wines 91
Selection and Use of Phytate-Degrading LAB to Improve Cereal-Based Products by Mineral Solubilization During Dough Fermentation 90
Selection of Saccharomyces cerevisiae strains with high ability to adsorb ochratoxin A during fermentation. 90
Influence of the fungal microbiota on the chemical and sensory features of Falanghina Passito wine. 90
Development of a Wet-Granulated Sourdough Multiple Starter for Direct Use 90
Caratterizzazione dei composti organici volatili del vino Catalanesca 88
Dynamic of functional microbial groups during mesophilic composting of agro-industrial wastes and free-living (N2)-fixing bacteria application 88
Polyphasic approach to characterize heterotrophic bacteria of biofilms and patina on walls of the Suburban Bath of the Herculaneum???s archaeological excavations in Italy 88
Comparison of different target amplicons for high-throughput sequencing analysis of mycobiome 86
Specific detection of Leuconostoc mesenteroides subsp. mesenteroides with DNA primers identified by random amplified polymorphic DNA (RAPD) analysis 84
Isolation of Saccharomyces cerevisiae strains from different food matrices and their preliminary selection for a potential use as probiotics 84
Identification and characterization of yeast strains isolated from samples of Water Buffalo Mozzarella cheese and natural whey cultures 84
Application of whey of Mozzarella di Bufala Campana fermented by lactic acid bacteria as a bread biopreservative agent 84
Clonal selection of wine yeasts with differential adsorption activities towards phenolics and ochratoxin A 83
Potential role of yeast strains isolated from grapes in the production of Taurasi DOCG. 83
Provolone del Monaco PDO cheese: Lactic microflora, biogenic amines and volatilome characterization 81
Totale 11.275
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Categoria #
all - tutte 49.654
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 49.654
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021118 0 0 0 0 0 0 0 0 0 0 46 72
2021/2022857 27 6 5 6 13 35 15 26 140 80 171 333
2022/20231.008 158 67 31 96 147 127 26 106 141 27 58 24
2023/2024744 42 111 66 54 71 95 14 60 12 25 123 71
2024/20253.860 229 288 22 23 104 193 539 276 303 298 1.250 335
2025/20267.410 737 560 700 649 1.372 223 967 438 1.038 532 194 0
Totale 15.822