IRIS
APONTE, MARIA
 Distribuzione geografica
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Continente #
AS - Asia 3.682
NA - Nord America 3.031
EU - Europa 2.590
SA - Sud America 375
AF - Africa 88
OC - Oceania 10
Continente sconosciuto - Info sul continente non disponibili 3
Totale 9.779
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Nazione #
US - Stati Uniti d'America 2.896
SG - Singapore 1.681
RU - Federazione Russa 982
IT - Italia 866
CN - Cina 640
VN - Vietnam 572
HK - Hong Kong 424
BR - Brasile 295
FR - Francia 141
DE - Germania 120
FI - Finlandia 112
IE - Irlanda 88
CA - Canada 86
BD - Bangladesh 63
GB - Regno Unito 57
IN - India 53
UA - Ucraina 50
JP - Giappone 47
SE - Svezia 45
NL - Olanda 32
AR - Argentina 29
MX - Messico 29
TR - Turchia 24
KR - Corea 23
IQ - Iraq 22
PH - Filippine 20
TH - Thailandia 19
ZA - Sudafrica 19
AT - Austria 17
MA - Marocco 17
PL - Polonia 16
EC - Ecuador 15
ES - Italia 14
ID - Indonesia 14
PK - Pakistan 12
EG - Egitto 10
KE - Kenya 9
JO - Giordania 8
MY - Malesia 8
PE - Perù 8
AU - Australia 7
CO - Colombia 7
DZ - Algeria 7
PT - Portogallo 7
TW - Taiwan 6
AE - Emirati Arabi Uniti 5
CI - Costa d'Avorio 5
CL - Cile 5
GR - Grecia 5
PY - Paraguay 5
RO - Romania 5
TN - Tunisia 5
VE - Venezuela 5
AZ - Azerbaigian 4
CH - Svizzera 4
ET - Etiopia 4
JM - Giamaica 4
KZ - Kazakistan 4
LB - Libano 4
NP - Nepal 4
SK - Slovacchia (Repubblica Slovacca) 4
SN - Senegal 4
UY - Uruguay 4
BA - Bosnia-Erzegovina 3
BG - Bulgaria 3
GE - Georgia 3
LT - Lituania 3
MD - Moldavia 3
UZ - Uzbekistan 3
BE - Belgio 2
BO - Bolivia 2
BS - Bahamas 2
CR - Costa Rica 2
CZ - Repubblica Ceca 2
DO - Repubblica Dominicana 2
IR - Iran 2
KG - Kirghizistan 2
KW - Kuwait 2
LA - Repubblica Popolare Democratica del Laos 2
NG - Nigeria 2
NO - Norvegia 2
NZ - Nuova Zelanda 2
OM - Oman 2
SA - Arabia Saudita 2
SO - Somalia 2
TT - Trinidad e Tobago 2
XK - ???statistics.table.value.countryCode.XK??? 2
AF - Afghanistan, Repubblica islamica di 1
AL - Albania 1
AM - Armenia 1
AO - Angola 1
BB - Barbados 1
CW - ???statistics.table.value.countryCode.CW??? 1
EE - Estonia 1
GA - Gabon 1
GD - Grenada 1
GT - Guatemala 1
HR - Croazia 1
HU - Ungheria 1
IL - Israele 1
Totale 9.764
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Città #
Singapore 805
San Jose 536
Hong Kong 413
Moscow 255
Chandler 254
Ashburn 203
Beijing 178
Ho Chi Minh City 148
Santa Clara 143
Naples 136
Napoli 128
The Dalles 98
Hefei 96
Hanoi 91
Lauterbourg 90
Millbury 80
Princeton 75
Los Angeles 68
Dallas 65
Boston 62
Dong Ket 62
Nanjing 61
Council Bluffs 59
Jacksonville 56
Ottawa 45
Buffalo 44
Tokyo 41
Wilmington 37
Des Moines 32
Da Nang 29
Redondo Beach 29
Woodbridge 29
New York 28
São Paulo 27
Munich 25
Helsinki 21
Hebei 20
Houston 20
Chicago 18
Haiphong 17
Milan 17
Rome 17
Orem 16
Mexico City 15
Nanchang 15
Lawrence 14
Seoul 14
Frankfurt am Main 13
Montreal 13
Palermo 13
Salerno 13
Seattle 13
Turku 13
Biên Hòa 12
Tianjin 12
Toronto 12
Brooklyn 11
Johannesburg 11
Norwalk 11
Warsaw 11
Amsterdam 10
Dublin 10
Hải Dương 10
Kenitra 10
Portici 10
Pune 10
Ankara 9
Baghdad 9
Belo Horizonte 9
Lappeenranta 9
Poplar 9
Rio de Janeiro 9
Amman 8
Chennai 8
Falkenstein 8
Kunming 8
Nairobi 8
Ninh Bình 8
Redwood City 8
San Gennaro Vesuviano 8
Shanghai 8
Stockholm 8
Vienna 8
Atlanta 7
Bari 7
Bologna 7
Changsha 7
Falls Church 7
Jiaxing 7
Kronberg 7
San Felice A Cancello 7
Afragola 6
Avellino 6
Denver 6
Indiana 6
London 6
Nakhon Pathom 6
New Delhi 6
Nuremberg 6
Shenyang 6
Totale 5.202
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Nome #
Biotecnologie microbiche per l’eccellenza dei prodotti lattiero-caseari 177
Chestnut as Source of Novel Ingredients for Celiac People 167
Coffee Silverskin: Chemical and Biological Risk Assessment and Health Profile for Its Potential Use in Functional Foods 162
Evoluzione della microflora durante il processo fermentativo “Sivigliano” di olive da tavola “Nocellara del Belice” 153
Stuck or sluggish fermentations in home-made beers: Beyond the surface 146
Evoluzione della popolazione blastomicetica durante la produzione di olive da tavola di differenti cultivar siciliana monitorata attraverso l’analisi dell’ITS rDNA 145
Genotyping of Lactobacillus delbrueckii subsp. bulgaricus and determination of number and forms of rrn operons Lactobacillus delbrueckii and its subspecies 142
Spray-drying of bacteriocin-producing lactic acid bacteria 138
Could halophilic archaea improve the traditional salted anchovies (Engraulis encrasicholus L) manufacture? 135
The effects of probiotics and prebiotics on the fatty acid profile and conjugated linoleic acid content of fermented cow milk 135
Improving in vivo conversion of oleuropein into hydroxytyrosol by oral granules containing probiotic Lactobacillus plantarum 299v and an Olea europaea standardized extract 134
Streptococcus macedonicus in Provolone del Monaco: non un ospite occasionale 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
Impact of gaseous ozone coupled to passive refrigeration system to maximize shelflife and quality of four different fresh fish products 130
“Fennel Waste-based films suitable for protecting cultivations" 126
La diversità microbica in alcuni formaggi tipici della Campania 125
Production of butyric acid by different strains of Lactobacillus plantarum (Lactiplantibacillus plantarum) 124
Monitoring of yeast microflora during Gragnano DOC (Campania Region, Italy) winemaking and selection of autochthonous Saccharomyces cerevisiae strains. 120
Microbial succession during ripening of Naples-type salami, a southern Italy fermented sausage 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
Ecology and technological capability of lactic acid bacteria associated with Grillo grapevine used as base wine for Marsala production”. 119
Effect of yeast strain and some nutritional factors on tannin composition and potential astringency of model wines 119
Dinamiche microbiche durante le fermentazioni delle olive da tavolasiciliane 118
Screening of oxalate degrading lactic acid bacteria of food origin 118
Addition of glutamine to milk during fermentation by individual strains of lactic acid bacteria and the effects on pyroglutamic and butyric acid 116
Streptococcus macedonicus in Provolone del Monaco: non un ospite occasionale 115
Random amplified polymorphic DNA (RAPD) and amplified ribosomal DNA spacer polymorphism: powerful methods to differentiate Streptococcus thermophilus strains. 112
Isolation and Characterization of Cryotolerant Yeasts from Fiano di Avellino Grapes Fermented at Low Temperatures 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
Influenza delle colture starter sulle caratteristiche sensoriali di olive da tavola 108
Castagna di Montella: valorizzazione e innovazione tecnologica sostenibile della filiera 107
Monitoraggio del ceppo starter Lactobacillus pentosus OM13 nella fermentazione delle olive da tavola (cv. “Nocellara del Belice”) con lavorazione sivigliana. 107
Characterization of halophilic Archaea isolated from different hypersaline ecosystems 106
Caratterizzazione molecolare e tecnologica di ceppi di S. cerevisiae isolati da mosti della zona del Pollino DOC (Calabria). 105
Microbial dynamics during green Sicilian table olive fermentations 105
Commercially standardized process for probiotic “Italico” cheese production 104
Listeria monocytogenes survival during production and storage of water buffalo Mozzarella cheese 104
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 103
Influence of microbial communities on the chemical and sensory features of Falanghina sweet passito wines 102
Effect of Salt Addition and Fermentation Time on Phenolics, Microbial Dynamics, Volatile Organic Compounds, and Sensory Properties of the PDO Table Olives of Gaeta (Italy) 101
Lactic acid bacteria occurring during manufacture and ripening of Provolone del Monaco cheese: detection by different analytical approaches 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
Characterisation, in vitro digestibility and expected glycemic index of commercial starches as uncooked ingredients 98
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
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
Grass pea (Lathyrus sativus) flour: microstructure, physico-chemical properties and in vitro digestion 96
Lactic Acid Bacteria Biota and Aroma Profile of Italian Traditional Sourdoughs From the Irpinian Area in Italy 94
Study of Sicilian green table olive fermentations through microbiological, chemical and sensory analyses 93
Technological and genotypic comparison between Streptococcus macedonicus and Streptococcus thermophilus strains coming from the same dairy environment 92
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
Genetic diversity of a natural population of Rhizobium leguminosarum bv. viciae nodulating plants of Vicia faba in the Vesuvian area 89
Yersinia enterocolitica detection in pork products: Evaluation of isolation protocols 87
Mechanisms and therapeutic effectiveness of lactobacilli. 85
Identification and characterization of yeast strains isolated from samples of Water Buffalo Mozzarella cheese and natural whey cultures 84
Potential role of yeast strains isolated from grapes in the production of Taurasi DOCG. 84
Fluorescence in situ hybridisation detection of Lactobacillus plantarum group on olives to be used in natural fermentations 82
Provolone del Monaco PDO cheese: Lactic microflora, biogenic amines and volatilome characterization 81
Volatile compounds and bacterial community dynamics of chestnut flour based sourdoughs 81
Late blowing defect in Grottone cheese: detection of clostridia and control strategies 80
Influenza di batteri alofili estremi nella lavorazione tradizionale di alici salate 80
Immune Modulation by Probiotics: State of the Art 78
Evaluation of microbial diversity during the manufacture of Fior di Latte di Agerola, a traditional raw milk pasta-filata cheese of the Naples area 77
VALORIZZAZIONE E CARATTERIZZAZIONE DEL PECORINO DII CARMASCIANO: UN FORMAGGIO DELLA TRADIZIONE IRPINA 77
Therapeutic, Prophylactic, and Functional Use of Probiotics: A Current Perspective 77
Could halophilic archaea improve the traditional salted anchovies (Engraulis encrasicholus L) safety and quality? 76
Survival to simulated gastric juice and simulate gastrointestinal transit in Lactic Acid Bacteria from traditional cheese. 75
Optimised method for the analysis of phenolic compounds from caper (Capparis spinosa L.) berries and monitoring of their changes during Fermentation. 75
A New Wound-Healing Tool Based on Glycyrrhiza glabra Extract-Loaded Ufasomes on Spanish Broom Dressings 74
Qualità e sicurezza dei prodotti tipici: il ruolo della microbiologia agraria 74
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. 74
Persistence of bacterial indicators and zoonotic pathogens in contaminated cattle wastes 73
Spray-dried chestnut extract containing Lactobacillus rhamnosus cells as novel ingredient for a probiotic chestnut mousse 72
Comparison of droplet digital PCR vs real-time PCR for Yersinia enterocolitica detection in vegetables 72
Indigenous yeast communities in the environment of ‘‘Rovello bianco’’ grape variety and their use in commercial white wine fermentation 68
Effects of fermentation and rye flour on microstructure and volatile compounds of chestnut flour based sourdoughs 68
Polyphenol profiling of chestnut pericarp, integument and curing water extracts to qualify these food by-products as a source of antioxidants 67
Effect of chestnut extract and chestnut fiber on viability of potential probiotic Lactobacillus strains under gastrointestinal tract conditions. 66
Evaluation of different spray-drying conditions on the viability of wine yeast Saccharomyces cerevisiae LM52” 64
Dynamic of Lactic Acid Bacteria in “Pecorino di Tramonti”, a ewe’s milk cheese, with particular emphasis on enterococci: a preliminary study 64
Identification and technological characterization of yeast strains isolated from samples of Water Buffalo Mozzarella cheese 63
Lactobacillus strain diversity based on partial hsp60 gene sequences and design of PCR-restriction fragment length polymorphism assays for species identification and differentiation 62
Comparison of the effects of hyaluronidase and hyaluronic acid on probiotics growth. BMC Microbiology, 13, 243-248. 62
Probiotic pasta consumption improves lipid metabolism and reduces gut permeability in overweight and obese adults: a randomized controlled trial 60
Selection of an autochthonous Saccharomyces cerevisiae strain for the vinification of “Moscato di Saracena”, a southern Italy (Calabria Region) passito wine 59
Genotyping of Lactobacillus delbrueckii subsp. bulgaricus and determination of the number and forms of rrn operons in L. delbrueckii and its subspecies 58
Staphylococcus aureus and staphylococcal enterotoxin A in breaded chicken products: detection and behavior during the cooking process 58
Gonfiore tardivo in formaggio “Grottone”: rilevamento di Clostridi e strategie di contenimento 57
Optimization of water curing for the preservation of chestnuts (Castanea sativa Mill.) and evaluation of microbial dynamics during processing 57
Variability in chemical and microbiological profiles of long-ripened Caciocavallo cheeses 57
Impact of a selected Debaryomyces hansenii strain's inoculation on the quality of Sardinian fermented sausages 56
Selezione e monitoraggio di ceppi di Saccharomyces cerevisiae durante la produzione di vino da uva catalanesca. 53
Use of selected autochthonous lactic acid bacteria for Spanish-style table olive fermentation 52
A survey of non-starter lactic acid bacteria in traditional cheeses: Culture dependent identification and survival to simulated gastrointestinal transit 52
Totale 9.662
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Categoria #
all - tutte 31.140
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 31.140
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/202180 0 0 0 0 0 0 0 0 0 0 0 80
2021/2022483 11 4 21 0 8 15 13 10 89 32 75 205
2022/2023633 91 26 29 75 94 83 20 58 87 17 39 14
2023/2024465 20 79 37 22 41 50 19 44 16 17 94 26
2024/20252.570 147 169 31 18 75 134 443 161 200 201 811 180
2025/20264.601 441 357 448 372 815 158 548 293 621 353 164 31
Totale 9.973