IRIS
APONTE, MARIA
 Distribuzione geografica
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Continente #
NA - Nord America 1.429
EU - Europa 1.017
AS - Asia 585
AF - Africa 16
SA - Sud America 8
OC - Oceania 5
Totale 3.060
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Nazione #
US - Stati Uniti d'America 1.383
IT - Italia 641
SG - Singapore 292
CN - Cina 175
IE - Irlanda 80
FI - Finlandia 73
VN - Vietnam 64
DE - Germania 61
CA - Canada 45
UA - Ucraina 40
SE - Svezia 39
GB - Regno Unito 22
FR - Francia 18
TR - Turchia 18
IN - India 15
MA - Marocco 12
AT - Austria 9
NL - Olanda 9
HK - Hong Kong 7
BR - Brasile 6
PT - Portogallo 5
AU - Australia 4
ES - Italia 4
GR - Grecia 4
CH - Svizzera 3
CI - Costa d'Avorio 3
PK - Pakistan 3
PL - Polonia 3
BD - Bangladesh 2
IR - Iran 2
JP - Giappone 2
NP - Nepal 2
SK - Slovacchia (Repubblica Slovacca) 2
AE - Emirati Arabi Uniti 1
AR - Argentina 1
CL - Cile 1
CZ - Repubblica Ceca 1
EG - Egitto 1
HU - Ungheria 1
LT - Lituania 1
MX - Messico 1
MY - Malesia 1
NZ - Nuova Zelanda 1
RU - Federazione Russa 1
TH - Thailandia 1
Totale 3.060
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Città #
Chandler 254
Singapore 233
Napoli 128
Millbury 80
Naples 79
Princeton 75
Santa Clara 68
Dong Ket 62
Nanjing 61
Boston 57
Jacksonville 54
Ashburn 47
Ottawa 43
Wilmington 37
Des Moines 32
Woodbridge 29
Beijing 21
Hebei 20
Houston 16
Nanchang 15
Lawrence 14
Norwalk 11
Rome 11
Kenitra 10
Pune 10
Ankara 9
Milan 9
Kunming 8
Palermo 8
Redwood City 8
Falls Church 7
Hong Kong 7
Jiaxing 7
Kronberg 7
San Felice A Cancello 7
Tianjin 7
Afragola 6
Avellino 6
Changsha 6
Indiana 6
Salerno 6
Shenyang 6
Washington 6
Boardman 5
Casoria 5
Pontecagnano 5
San Giorgio a Cremano 5
Vienna 5
Amsterdam 4
Athens 4
Bacoli 4
Blacktown 4
Catania 4
Como 4
Fairfield 4
Freiburg im Breisgau 4
Hangzhou 4
Kuehnsdorf 4
Lappeenranta 4
Limatola 4
Los Angeles 4
Modena 4
Mountain View 4
Parma 4
Sezze 4
Weng 4
Ariano Irpino 3
Bari 3
Bologna 3
Casal di Principe 3
Cava de' Tirreni 3
Changchun 3
Grumo Nevano 3
Karlsruhe 3
Misterbianco 3
Padova 3
Portici 3
Porto 3
Prineville 3
Seattle 3
Shanghai 3
São Paulo 3
Torino 3
Wageningen 3
Annicco 2
Aversa 2
Boscoreale 2
Bova Marina 2
Brescia 2
Brognaturo 2
Calvizzano 2
Carini 2
Carlentini 2
Cesa 2
Coimbra 2
Dallas 2
Dublin 2
Eboli 2
Florianópolis 2
Fort Worth 2
Totale 1.776
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Nome #
Biotecnologie microbiche per l’eccellenza dei prodotti lattiero-caseari 94
Chestnut as Source of Novel Ingredients for Celiac People 79
“Fennel Waste-based films suitable for protecting cultivations" 71
Coffee Silverskin: Chemical and Biological Risk Assessment and Health Profile for Its Potential Use in Functional Foods 57
The effects of probiotics and prebiotics on the fatty acid profile and conjugated linoleic acid content of fermented cow milk 57
Production of probiotic bovine salami using Lactobacillus plantarum 299v as adjunct 55
Improving in vivo conversion of oleuropein into hydroxytyrosol by oral granules containing probiotic Lactobacillus plantarum 299v and an Olea europaea standardized extract 55
Impact of gaseous ozone coupled to passive refrigeration system to maximize shelflife and quality of four different fresh fish products 54
Commercially standardized process for probiotic “Italico” cheese production 54
Influence of microbial communities on the chemical and sensory features of Falanghina sweet passito wines 53
Spray-drying of bacteriocin-producing lactic acid bacteria 51
Evoluzione della popolazione blastomicetica durante la produzione di olive da tavola di differenti cultivar siciliana monitorata attraverso l’analisi dell’ITS rDNA 50
Grass pea (Lathyrus sativus) flour: microstructure, physico-chemical properties and in vitro digestion 50
Development of a Wet-Granulated Sourdough Multiple Starter for Direct Use 48
Characterisation, in vitro digestibility and expected glycemic index of commercial starches as uncooked ingredients 47
Characterization of halophilic Archaea isolated from different hypersaline ecosystems 45
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 45
Production of butyric acid by different strains of Lactobacillus plantarum (Lactiplantibacillus plantarum) 44
Genotyping of Lactobacillus delbrueckii subsp. bulgaricus and determination of number and forms of rrn operons Lactobacillus delbrueckii and its subspecies 44
Detection and characterization of a bacteriocin, garviecin L1-5, produced by Lactococcus garvieae isolated from raw cow’s milk 44
Evoluzione della microflora durante il processo fermentativo “Sivigliano” di olive da tavola “Nocellara del Belice” 43
Caratterizzazione molecolare e tecnologica di ceppi di S. cerevisiae isolati da mosti della zona del Pollino DOC (Calabria). 43
Monitoring of yeast microflora during Gragnano DOC (Campania Region, Italy) winemaking and selection of autochthonous Saccharomyces cerevisiae strains. 43
La diversità microbica in alcuni formaggi tipici della Campania 43
Screening of oxalate degrading lactic acid bacteria of food origin 43
Castagna di Montella: valorizzazione e innovazione tecnologica sostenibile della filiera 42
Impact of different spray-drying conditions on the viability of wine Saccharomyces cerevisiae strains 41
Microbial succession during ripening of Naples-type salami, a southern Italy fermented sausage 40
Monitoraggio del ceppo starter Lactobacillus pentosus OM13 nella fermentazione delle olive da tavola (cv. “Nocellara del Belice”) con lavorazione sivigliana. 40
Fluorescence in situ hybridisation detection of Lactobacillus plantarum group on olives to be used in natural fermentations 39
Effect of yeast strain and some nutritional factors on tannin composition and potential astringency of model wines 39
Listeria monocytogenes survival during production and storage of water buffalo Mozzarella cheese 39
Indigenous yeast communities in the environment of ‘‘Rovello bianco’’ grape variety and their use in commercial white wine fermentation 38
Study of Sicilian green table olive fermentations through microbiological, chemical and sensory analyses 38
Functional and technological use of lactobacilli as producers of butyric acid in fermented milk 38
Random amplified polymorphic DNA (RAPD) and amplified ribosomal DNA spacer polymorphism: powerful methods to differentiate Streptococcus thermophilus strains. 37
Volatile Organic Compounds in Breads Prepared with Different Sourdoughs 37
Ecology and technological capability of lactic acid bacteria associated with Grillo grapevine used as base wine for Marsala production”. 36
Could halophilic archaea improve the traditional salted anchovies (Engraulis encrasicholus L) manufacture? 35
Dinamiche microbiche durante le fermentazioni delle olive da tavolasiciliane 35
Potential role of yeast strains isolated from grapes in the production of Taurasi DOCG. 35
Stuck or sluggish fermentations in home-made beers: Beyond the surface 34
Persistence of bacterial indicators and zoonotic pathogens in contaminated cattle wastes 34
Evaluation of yeast population during the manufacturing of table olives from different Sicilian cultivars through rDNA ITS analysis 33
Isolation and characterization of wild “terroiristes” yeasts to be used in southern Italy wine fermentation 33
Probiotic bacilli incorporation in foods: is really so easy? 32
Monitoring of Ocrhatoxin A (OTA) adsorbing Saccharomyces cerevisiae strains during fermentation of must from botrytized grapes. 31
Potential exploitation of lysozyme in the winemaking of Sicilian wines from ???organic grapes" 31
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. 31
Mechanisms and therapeutic effectiveness of lactobacilli. 31
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) 30
Effects of fermentation and rye flour on microstructure and volatile compounds of chestnut flour based sourdoughs 30
Immune Modulation by Probiotics: State of the Art 30
Identification and technological characterization of yeast strains isolated from samples of Water Buffalo Mozzarella cheese 29
Technological and genotypic comparison between Streptococcus macedonicus and Streptococcus thermophilus strains coming from the same dairy environment 29
Could halophilic archaea improve the traditional salted anchovies (Engraulis encrasicholus L) safety and quality? 29
Therapeutic, Prophylactic, and Functional Use of Probiotics: A Current Perspective 29
Influenza delle colture starter sulle caratteristiche sensoriali di olive da tavola 28
Dynamic of Lactic Acid Bacteria in “Pecorino di Tramonti”, a ewe’s milk cheese, with particular emphasis on enterococci: a preliminary study 28
Characterisation of Conciato Romano: one of the oldest Italian cheeses 27
Lactic acid bacteria occurring during manufacture and ripening of Provolone del Monaco cheese: detection by different analytical approaches 26
Streptococcus macedonicus in Provolone del Monaco: non un ospite occasionale 26
Optimised method for the analysis of phenolic compounds from caper (Capparis spinosa L.) berries and monitoring of their changes during Fermentation. 26
Selection of an autochthonous Saccharomyces cerevisiae strain for the vinification of “Moscato di Saracena”, a southern Italy (Calabria Region) passito wine 26
Streptococcus macedonicus in Provolone del Monaco: non un ospite occasionale 25
Selezione e monitoraggio di ceppi di Saccharomyces cerevisiae durante la produzione di vino da uva catalanesca. 25
Lactic Acid Bacteria Biota and Aroma Profile of Italian Traditional Sourdoughs From the Irpinian Area in Italy 25
Volatile compounds and bacterial community dynamics of chestnut flour based sourdoughs 24
Genetic diversity of a natural population of Rhizobium leguminosarum bv. viciae nodulating plants of Vicia faba in the Vesuvian area 23
Microbial dynamics during green Sicilian table olive fermentations 23
Yersinia enterocolitica detection in pork products: Evaluation of isolation protocols 23
Lactobacillus strain diversity based on partial hsp60 gene sequences and design of PCR-restriction fragment length polymorphism assays for species identification and differentiation 22
Impact of a selected Debaryomyces hansenii strain's inoculation on the quality of Sardinian fermented sausages 22
Staphylococcus aureus and staphylococcal enterotoxin A in breaded chicken products: detection and behavior during the cooking process 21
Identification and characterization of yeast strains isolated from samples of Water Buffalo Mozzarella cheese and natural whey cultures 21
Influenza di batteri alofili estremi nella lavorazione tradizionale di alici salate 21
Comparison of the effects of hyaluronidase and hyaluronic acid on probiotics growth. BMC Microbiology, 13, 243-248. 21
Influence of the fungal microbiota on the chemical and sensory features of Falanghina Passito wine. 21
Evaluation of microbial diversity during the manufacture of Fior di Latte di Agerola, a traditional raw milk pasta-filata cheese of the Naples area 20
Production of fermented chestnut purees by lactic acid bacteria 19
A survey of non-starter lactic acid bacteria in traditional cheeses: Culture dependent identification and survival to simulated gastrointestinal transit 19
Variability in chemical and microbiological profiles of long-ripened Caciocavallo cheeses 17
Late blowing defect in Grottone cheese: detection of clostridia and control strategies 16
Addition of glutamine to milk during fermentation by individual strains of lactic acid bacteria and the effects on pyroglutamic and butyric acid 16
VALORIZZAZIONE E CARATTERIZZAZIONE DEL PECORINO DII CARMASCIANO: UN FORMAGGIO DELLA TRADIZIONE IRPINA 16
Survival to simulated gastric juice and simulate gastrointestinal transit in Lactic Acid Bacteria from traditional cheese. 16
Use of selected autochthonous lactic acid bacteria for Spanish-style table olive fermentation 15
Ecology and technological capability of lactic acid bacteria isolated during Grillo grape vinification in the Marsala production area 15
Evaluation of different spray-drying conditions on the viability of wine yeast Saccharomyces cerevisiae LM52” 15
Optimization of water curing for the preservation of chestnuts (Castanea sativa Mill.) and evaluation of microbial dynamics during processing 14
Spray-dried chestnut extract containing Lactobacillus rhamnosus cells as novel ingredient for a probiotic chestnut mousse 14
Genotyping of Lactobacillus delbrueckii subsp. bulgaricus and determination of the number and forms of rrn operons in L. delbrueckii and its subspecies 13
Qualità e sicurezza dei prodotti tipici: il ruolo della microbiologia agraria 13
Effect of chestnut extract and chestnut fiber on viability of potential probiotic Lactobacillus strains under gastrointestinal tract conditions. 13
Polyphenol profiling of chestnut pericarp, integument and curing water extracts to qualify these food by-products as a source of antioxidants 13
Comparison of droplet digital PCR vs real-time PCR for Yersinia enterocolitica detection in vegetables 13
“Growth needs and culture media for LAB and dairy-associated species” 11
Isolation and Characterization of Cryotolerant Yeasts from Fiano di Avellino Grapes Fermented at Low Temperatures 10
Technological and Safety Characterization of Coagulase-Negative Staphylococci Isolated from Sardinian Fermented Sausage Made by Ovine Meat 5
A New Wound-Healing Tool Based on Glycyrrhiza glabra Extract-Loaded Ufasomes on Spanish Broom Dressings 3
Totale 3.227
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Categoria #
all - tutte 13.643
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 13.643
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020140 0 0 0 0 18 4 13 4 10 12 40 39
2020/2021316 5 9 19 18 21 38 31 15 40 15 25 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
2024/2025429 147 169 31 18 64 0 0 0 0 0 0 0
Totale 3.231