IRIS
BLAIOTTA, GIUSEPPE
 Distribuzione geografica
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Continente #
AS - Asia 4.592
NA - Nord America 3.726
EU - Europa 3.501
SA - Sud America 507
AF - Africa 97
OC - Oceania 9
Continente sconosciuto - Info sul continente non disponibili 5
Totale 12.437
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Nazione #
US - Stati Uniti d'America 3.550
SG - Singapore 2.585
RU - Federazione Russa 1.548
CN - Cina 951
IT - Italia 858
HK - Hong Kong 486
BR - Brasile 409
VN - Vietnam 296
DE - Germania 202
FI - Finlandia 182
UA - Ucraina 157
IE - Irlanda 147
SE - Svezia 142
CA - Canada 109
GB - Regno Unito 87
IN - India 57
MX - Messico 41
FR - Francia 38
NL - Olanda 34
AR - Argentina 33
KR - Corea 29
BD - Bangladesh 25
EC - Ecuador 23
PL - Polonia 23
MA - Marocco 21
TR - Turchia 21
IQ - Iraq 20
ZA - Sudafrica 20
AT - Austria 18
ES - Italia 17
ID - Indonesia 16
CI - Costa d'Avorio 15
PK - Pakistan 14
JP - Giappone 12
DZ - Algeria 10
CO - Colombia 9
LT - Lituania 9
CL - Cile 8
SA - Arabia Saudita 7
UZ - Uzbekistan 7
AU - Australia 6
EG - Egitto 6
JO - Giordania 6
PY - Paraguay 6
RO - Romania 6
AZ - Azerbaigian 5
BO - Bolivia 5
MY - Malesia 5
NP - Nepal 5
TW - Taiwan 5
UY - Uruguay 5
AE - Emirati Arabi Uniti 4
BG - Bulgaria 4
DO - Repubblica Dominicana 4
KE - Kenya 4
KG - Kirghizistan 4
KZ - Kazakistan 4
PA - Panama 4
PE - Perù 4
BB - Barbados 3
CW - ???statistics.table.value.countryCode.CW??? 3
CZ - Repubblica Ceca 3
GE - Georgia 3
GR - Grecia 3
HR - Croazia 3
IR - Iran 3
NO - Norvegia 3
RS - Serbia 3
TN - Tunisia 3
AF - Afghanistan, Repubblica islamica di 2
BE - Belgio 2
BS - Bahamas 2
CH - Svizzera 2
CR - Costa Rica 2
ET - Etiopia 2
GA - Gabon 2
HN - Honduras 2
HU - Ungheria 2
IL - Israele 2
LA - Repubblica Popolare Democratica del Laos 2
LB - Libano 2
MD - Moldavia 2
ME - Montenegro 2
NZ - Nuova Zelanda 2
OM - Oman 2
SK - Slovacchia (Repubblica Slovacca) 2
SO - Somalia 2
TH - Thailandia 2
TJ - Tagikistan 2
TL - Timor Orientale 2
TT - Trinidad e Tobago 2
VE - Venezuela 2
YT - Mayotte 2
ZW - Zimbabwe 2
AL - Albania 1
BH - Bahrain 1
CU - Cuba 1
CY - Cipro 1
DM - Dominica 1
EU - Europa 1
Totale 12.414
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Città #
Singapore 1.205
Hong Kong 486
Chandler 452
Moscow 418
Beijing 278
Ashburn 248
Santa Clara 195
Jacksonville 186
Hefei 165
Napoli 152
Millbury 128
Princeton 128
Naples 115
Boston 114
Dallas 108
Los Angeles 100
Ho Chi Minh City 93
Nanjing 93
Ottawa 76
Buffalo 68
Dong Ket 65
Wilmington 65
Houston 64
San Jose 62
Munich 48
Redondo Beach 47
São Paulo 40
Des Moines 38
Hanoi 37
The Dalles 37
Helsinki 34
Ann Arbor 28
New York 28
Rome 28
Woodbridge 28
Nanchang 25
Seoul 25
Hebei 24
Boardman 22
Falkenstein 22
Milan 22
Kronberg 21
Frankfurt am Main 20
Mexico City 20
Norwalk 19
Redwood City 19
Turku 19
Brooklyn 18
Seattle 18
Lawrence 17
Shenyang 17
Tianjin 16
Warsaw 16
Denver 15
Jiaxing 15
Rio de Janeiro 15
Washington 15
Changsha 14
Chennai 14
Chicago 14
Falls Church 14
Pune 14
Belo Horizonte 13
Stockholm 13
Amsterdam 12
Dublin 12
Johannesburg 12
Salerno 12
San Francisco 12
Atlanta 11
Baghdad 11
Biên Hòa 11
Indiana 10
Kenitra 10
Kunming 10
Orem 10
Poplar 10
Quito 10
Haiphong 9
London 9
Tokyo 9
Brasília 8
Lappeenranta 8
Lecco 8
Manchester 8
Montreal 8
Nuremberg 8
Thái Bình 8
Afragola 7
Avellino 7
Bologna 7
Charlotte 7
Shanghai 7
Tashkent 7
Amman 6
Fairfield 6
Guayaquil 6
Hải Dương 6
Lahore 6
Ninh Bình 6
Totale 6.287
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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 139
Bacteriophage-resistant Staphylococcus aureus mutant confers broad immunity against staphylococcal infection in mice. 128
Evoluzione della popolazione blastomicetica durante la produzione di olive da tavola di differenti cultivar siciliana monitorata attraverso l’analisi dell’ITS rDNA 126
Microbial and functional diversity of C cycle microrganisms during natural degradation of different vegetable biomass 126
Antibiotic resistance of coagulase-negative staphylococci isolated from artisanal Naples-type salami 124
Characterization of a new type of mead fermented with Cannabis sativa L. (hemp) 124
Rheological and sensory performance of a protein-based sweetener (MNEI), sucrose, and aspartame in yogurt 121
Stuck or sluggish fermentations in home-made beers: Beyond the surface 120
Improving in vivo conversion of oleuropein into hydroxytyrosol by oral granules containing probiotic Lactobacillus plantarum 299v and an Olea europaea standardized extract 116
Genotyping of Lactobacillus delbrueckii subsp. bulgaricus and determination of number and forms of rrn operons Lactobacillus delbrueckii and its subspecies 115
Development of in vitro screening method to select EPS-producing LAB for cereal based products 115
Evaluation of microfiltration and heat treatment on the microbiological characteristics, phenolic composition and volatile compound profile of pomegranate (Punica granatum L.) juice 115
Evoluzione della microflora durante il processo fermentativo “Sivigliano” di olive da tavola “Nocellara del Belice” 114
Proteolytic activity of lactococcal strains from water-buffalo Mozzarella starter cultures 113
The effects of probiotics and prebiotics on the fatty acid profile and conjugated linoleic acid content of fermented cow milk 112
Production of butyric acid by different strains of Lactobacillus plantarum (Lactiplantibacillus plantarum) 111
Characterization in the archaeological excavation site of heterotrophic bacteria and fungi of deteriorated wall painting of Herculaneum in Italy 109
Alternative Methods to SO2 for Microbiological Stabilization of Wine 109
Caratterizzazione molecolare e tecnologica di ceppi di S. cerevisiae isolati da mosti della zona del Pollino DOC (Calabria) 108
Biotyping of enterotoxigenic Staphylococcus aureus by enterotoxin gene cluster (egc) polymorphism and spa-typing analyses. 107
Effect of Cellulase, Substrate Concentrations, and Configuration Processes on Cellulosic Ethanol Production from Pretreated Arundo donax 107
Volatile Organic Compounds in Breads Prepared with Different Sourdoughs 107
Could halophilic archaea improve the traditional salted anchovies (Engraulis encrasicholus L) manufacture? 106
New insights into the formation of precipitates of quercetin in Sangiovese wines 106
Functional and technological use of lactobacilli as producers of butyric acid in fermented milk 105
sac A and nis A genes are not always linked in Lactococcus lactis subsp. lactis strains 104
Addition of Organic Acids to Base Wines: Impacts on the Technological Characteristics and the Foam Quality of Sparkling Wines 103
Monitoring of yeast microflora during Gragnano DOC (Campania Region, Italy) winemaking and selection of autochthonous Saccharomyces cerevisiae strains. 103
Isolation and technological properties of coagulase negative staphylococci from fermented sausages of Southern Italy. 102
New perspectives for natural antimicrobial peptides: application as antinflammatory drugs in a murine model. 102
Technological activities of Staphylococcus carnosus and Staphylococcus simulans strains isolated from fermented sausages 101
Caratterizzazione della componente organica volatile del vino Catalanesca del Monte Somma IGT 101
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 100
Selection of cellulolytic bacteria for processing of cellulosic biomass. 99
Dinamiche microbiche durante le fermentazioni delle olive da tavolasiciliane 99
Preliminary study of Bacillus spp. and Saccharomyces strain for Simultaneous Saccharification and Fermentation (SSF) of ligno-cellulose from giant reed 99
Screening of oxalate degrading lactic acid bacteria of food origin 99
Influence of Arundo donax biomass amount in the bioethanol production 98
Selection of Lactobacillus strains from fermented sausages for their potential use as probiotics. 97
Effect of yeast strain and some nutritional factors on tannin composition and potential astringency of model wines 97
Isolation and characterization of wild “terroiristes” yeasts to be used in southern Italy wine fermentation 95
Addition of glutamine to milk during fermentation by individual strains of lactic acid bacteria and the effects on pyroglutamic and butyric acid 92
Monitoring lactic acid bacteria strains during "cacioricotta" cheese production by restriction endonucleases analysis and pulsed-field gel electrophoresis. 92
Commercially standardized process for probiotic “Italico” cheese production 92
Comparison of different target amplicons in sequencing-based studies of the microbiome. 92
Validation of a Standard Protocol to Assess the Fermentative and Chemical Properties of Saccharomyces cerevisiae Wine Strains 91
Technological and molecular diversity of Lactobacillus plantarum strains isolated from naturally fermented sourdoughs 91
Streptococcus macedonicus in Provolone del Monaco: non un ospite occasionale 90
Evaluation of yeast population during the manufacturing of table olives from different Sicilian cultivars through rDNA ITS analysis 90
Isolation and Characterization of Cryotolerant Yeasts from Fiano di Avellino Grapes Fermented at Low Temperatures 88
Probiotic bacilli incorporation in foods: is really so easy? 88
Characterization of strains of Leuconostoc mesenteroides by analysis of soluble whole-cell protein pattern, DNA fingerprinting and restriction of ribosomal DNA 86
Influence of microbial communities on the chemical and sensory features of Falanghina sweet passito wines 86
Characterisation of Conciato Romano: one of the oldest Italian cheeses 86
Inter-simple sequence repeat markers and flow cytometry for the characterization of closely related Citrus limon germplasms. 85
Studio delle popolazioni microbiche della �Soppressata del Vallo di Diano�, un insaccato carneo fermentato della Campania 85
Caratterizzazione molecolare e tecnologica di ceppi di S. cerevisiae isolati da mosti della zona del Pollino DOC (Calabria). 85
The Staphylococcus aureus Peptidoglycan Protects Mice against the Pathogen and Eradicates Experimentally Induced Infection 84
Biological Activity of Spartium junceum L. (Fabaceae) Aromatic Water 84
Different amplicon targets for sequencing-based studies of fungal diversity 84
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 84
Characterization of halophilic Archaea isolated from different hypersaline ecosystems 83
Microbial dynamics during green Sicilian table olive fermentations 83
Potential exploitation of lysozyme in the winemaking of Sicilian wines from ???organic grapes" 83
Dairy products 82
Monitoring of Ocrhatoxin A (OTA) adsorbing Saccharomyces cerevisiae strains during fermentation of must from botrytized grapes. 82
Development of a Wet-Granulated Sourdough Multiple Starter for Direct Use 82
Diversity and dynamics of communities of coagulase-negative staphylococci in traditional fermented sausages 81
Conditions for conjugative transposon transfer in Lactococcus lactis 81
Production of probiotic bovine salami using Lactobacillus plantarum 299v as adjunct 81
Genetic diversity and signature of divergence in the genome of grapevine clones of Southern Italy varieties 80
Detection and characterization of a bacteriocin, garviecin L1-5, produced by Lactococcus garvieae isolated from raw cow’s milk 80
Selection and Use of Phytate-Degrading LAB to Improve Cereal-Based Products by Mineral Solubilization During Dough Fermentation 80
Effectiveness of chitosan as an alternative to sulfites in red wine production 80
16S-23S rDNA Intergenic Spacer Region polymorphism of Lactococcus garviae, Lactococcus raffinolactis and Lactococcus lactis as revealed by PCR and nucleotide sequence analysis. 79
Selection of Saccharomyces cerevisiae strains with high ability to adsorb ochratoxin A during fermentation. 79
Microbiological characterization of Gioddu, an Italian fermented milk 79
Study of Sicilian green table olive fermentations through microbiological, chemical and sensory analyses 78
Phenotypic and genotypic characterization of Oenococcus oeni strains isolated from Italian wines. 78
Identification and differentiation of Staphylococcus carnosus and Staphylococcus simulans by species-specific PCR assays. 76
Rope-producing strains of Bacillus spp. from wheat bread and strategy for their control by lactic acid bacteria. 76
Impact of different spray-drying conditions on the viability of wine Saccharomyces cerevisiae strains 76
Selezione ed impiego di ceppi di Saccaromyces cerevisiae con elevata attitudine ad assorbire l'ocratossina A durante la vinificazione 75
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). 75
Caratterizzazione dei composti organici volatili del vino Catalanesca 74
Clonal selection of wine yeasts with differential adsorption activities towards phenolics and ochratoxin A 73
Impact of Two Commercial S. cerevisiae Strains on the Aroma Profiles of Different Regional Musts 72
Isolation of Saccharomyces cerevisiae strains from different food matrices and their preliminary selection for a potential use as probiotics 72
Comparison of different target amplicons for high-throughput sequencing analysis of mycobiome 72
Provolone del Monaco PDO cheese: Lactic microflora, biogenic amines and volatilome characterization 71
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 71
PCR detection of staphylococcal enterotoxin genes in Staphylococcus spp. strains isolated from meat and dairy products. Evidence for new variants of seG and seI in S. aureus AB-8802 69
Polyphasic approach to characterize heterotrophic bacteria of biofilms and patina on walls of the Suburban Bath of the Herculaneum???s archaeological excavations in Italy 69
Influence of the fungal microbiota on the chemical and sensory features of Falanghina Passito wine. 68
Copper (II) Level in Musts Affects Acetaldehyde Concentration, Phenolic Composition, and Chromatic Characteristics of Red and White Wines 67
Rapid and reliable identification of Staphylococcus equorum strains by a PCR assay targeting on sodA gene 67
Wine strain improvement strategies to enhance red wine safety based on parietal adsorption activity 67
Behaviour of lactic acid bacteria populations in Pecorino di Carmasciano cheese samples submitted to environmental conditions prevailing in the gastrointestinal tract: Evaluation by means of a polyphasic approach. 67
Brettanomyces bruxellensis population survey reveals a diploid-triploid complex structured according to substrate of isolation and geographical distribution 67
Comparison of statistical methods for identification of Streptococcus thermophilus, Enterococcus faecalis, and Enterococcus faecium from Randomly Amplified Polymorphic DNA Patterns. 66
Totale 9.178
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Categoria #
all - tutte 43.281
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 43.281
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021326 0 0 0 0 0 0 79 12 88 29 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
2025/20264.315 737 560 700 649 1.372 223 74 0 0 0 0 0
Totale 12.727