IRIS
SPANO, GIUSEPPE
 Distribuzione geografica
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Continente #
EU - Europa 11.348
NA - Nord America 10.562
AS - Asia 8.820
SA - Sud America 1.317
AF - Africa 156
OC - Oceania 48
Continente sconosciuto - Info sul continente non disponibili 41
Totale 32.292
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Nazione #
US - Stati Uniti d'America 10.330
CN - Cina 3.396
IE - Irlanda 2.736
SG - Singapore 2.717
UA - Ucraina 2.064
IT - Italia 1.689
SE - Svezia 1.284
BR - Brasile 1.060
RU - Federazione Russa 845
HK - Hong Kong 733
FR - Francia 667
DE - Germania 584
FI - Finlandia 521
IN - India 514
TR - Turchia 505
VN - Vietnam 372
GB - Regno Unito 247
AT - Austria 164
BE - Belgio 123
CA - Canada 107
MX - Messico 91
AR - Argentina 89
JP - Giappone 69
CZ - Repubblica Ceca 68
ES - Italia 67
NL - Olanda 66
KR - Corea 63
PL - Polonia 61
ID - Indonesia 59
PK - Pakistan 57
BD - Bangladesh 56
IQ - Iraq 49
EC - Ecuador 42
AU - Australia 37
EU - Europa 37
ZA - Sudafrica 36
CO - Colombia 31
CL - Cile 29
IR - Iran 27
VE - Venezuela 26
PH - Filippine 23
PT - Portogallo 23
TH - Thailandia 23
UZ - Uzbekistan 22
LT - Lituania 20
MA - Marocco 20
TW - Taiwan 17
DK - Danimarca 16
JO - Giordania 16
RO - Romania 16
TN - Tunisia 16
PE - Perù 15
CH - Svizzera 14
GR - Grecia 14
SA - Arabia Saudita 14
DZ - Algeria 13
HU - Ungheria 11
UG - Uganda 11
UY - Uruguay 11
AE - Emirati Arabi Uniti 10
EG - Egitto 10
NZ - Nuova Zelanda 10
BA - Bosnia-Erzegovina 9
ET - Etiopia 9
KE - Kenya 9
MY - Malesia 9
PY - Paraguay 9
GH - Ghana 8
PS - Palestinian Territory 8
AZ - Azerbaigian 7
LB - Libano 7
NG - Nigeria 7
SN - Senegal 7
RS - Serbia 6
SK - Slovacchia (Repubblica Slovacca) 6
BB - Barbados 5
DO - Repubblica Dominicana 5
IL - Israele 5
PA - Panama 5
TT - Trinidad e Tobago 5
BG - Bulgaria 4
BH - Bahrain 4
HN - Honduras 4
LK - Sri Lanka 4
NP - Nepal 4
AL - Albania 3
BO - Bolivia 3
BY - Bielorussia 3
CR - Costa Rica 3
GE - Georgia 3
HR - Croazia 3
KG - Kirghizistan 3
KZ - Kazakistan 3
OM - Oman 3
SI - Slovenia 3
A2 - ???statistics.table.value.countryCode.A2??? 2
AM - Armenia 2
AO - Angola 2
BF - Burkina Faso 2
BN - Brunei Darussalam 2
Totale 32.249
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Città #
Dublin 2.730
Jacksonville 1.442
Chandler 1.416
Singapore 1.196
Dearborn 1.071
Nyköping 924
Nanjing 737
Hong Kong 719
Beijing 600
Ashburn 595
Wilmington 430
Santa Clara 372
Dallas 334
Princeton 302
Nanchang 273
San Mateo 251
Ann Arbor 246
Foggia 236
Helsinki 203
The Dalles 201
New York 197
Moscow 183
Shenyang 173
Munich 159
Vienna 154
Ho Chi Minh City 139
Tianjin 129
Hebei 111
Kunming 109
Los Angeles 103
Des Moines 100
Woodbridge 100
Jiaxing 96
São Paulo 94
Shanghai 87
Bari 85
Boardman 85
Guangzhou 84
Brussels 79
Hanoi 75
Rome 75
Changsha 65
Zhengzhou 64
Hangzhou 59
Turku 56
Jinan 54
Redwood City 54
Ningbo 42
Brno 38
Chicago 37
Hilden 37
Lanzhou 37
Seattle 34
Council Bluffs 33
London 33
Jakarta 32
Warsaw 32
San Francisco 31
Washington 31
Philadelphia 30
Rio de Janeiro 30
Taizhou 28
Tokyo 28
Wuhan 26
Toronto 25
Belo Horizonte 24
Cedar Knolls 24
Curitiba 24
Ankara 23
Brooklyn 23
Changchun 22
Houston 22
Naples 22
Milan 21
Montreal 21
San Severo 21
Tashkent 21
Auburn Hills 20
Falkenstein 20
Amsterdam 19
Andria 19
Bursa 19
Columbus 19
San Jose 19
Adelaide 18
Boston 18
Brasília 18
Campinas 18
Noicattaro 18
Norwalk 18
Ottawa 18
Pune 18
Stevenage 18
Taranto 18
Stockholm 17
Amman 16
Istanbul 16
Palermo 16
Quito 16
Shenzhen 16
Totale 18.311
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Nome #
Analisi dei meccani di tolleranza agli stress in un microrganismo probiotico modello. 636
Scientific Opinion on risk based control of biogenic amine formation in fermented foods. 393
The lactic acid bacteria of fermented fruits and vegetables 310
Probiotic survival in symbiotic yogurt-like cereal-based beverage 218
Nuovo ceppo di lactobacillus 199
Antimicrobial activity of Lactobacillus plantarum strains and antimicrobial properties of L. plantarum small heat shock proteins 177
Nuovo ceppo di Lactobacillus 168
Small heat shock proteins characterization in a probiotic model. 166
Stressors and Food Environment: Toward Strategies to Improve Robustness and Stress Tolerance in Probiotics 164
Microdroplet-based multiplex PCR on chip to detect foodborne bacteria producing biogenic amines 159
Starter cultures as biocontrol strategy to prevent Brettanomyces bruxellensis proliferation in wine. 157
Bacterial stressors and fresh cut production 155
Lactobacillus plantarum with Broad Antifungal Activity as a Protective Starter Culture for Bread Production 155
Antimicrobial activity of lactic acid bacteria on biofilm formed by Listeria monocytogenes 150
β-glucans and probiotics 150
autochtonous yeasts and lactobacillus plantarum strains: different inoculation time and wine safety and quality 147
Biogenic amines in wines 146
Ananas di IV gamma come alimento funzionale per veicolare batteri lattici probiotici. 146
Survival of Staphylococcus aureus in bottled natural mineral water 145
Barley β-Glucans-Containing Food Enhances Probiotic Performances of Beneficial Bacteria 145
Functional Starters for Functional Yogurt 144
Ropy phenotype of Lactobacillus plantarum confers higher tolerance to acidic and bile stress. 143
BIOGENIC AMINES FORMATION IN FERMENTED BEVERAGES: TARGETS, TOOLS AND TRIUMPHS. INVITED REVIEW 143
Comparative genome analysis reveals strains specific gene clusters involved in exopolysaccharides biosynthesis in Lactobacillus plantarum 142
Detection and Enumeration of Listeria monocytogenes in Fresh Cut Vegetables Using MPN-Real-Time PCR. 141
A Fast, Reliable, and Sensitive Method for Detection and Quantification of Listeria monocytogenes and Escherichia coli O157:H7 in Ready-to-Eat Fresh-Cut Products by MPN-qPCR 141
Autochthonous fermentation starters for the industrial production of Negroamaro wines 140
Different regulation of the tyrosine decarboxylase and the agmatine deiminase genes in Lactobacillus brevis IOEB 9809. 139
Technological properties of Oenococcus oeni strains isolated from tipical southern italian wines. 139
Lactobacillus plantarum with broad antifungal activity: A promising approach to increase safety and shelf-life of cereal-based products 139
β-Glucans and Synbiotic Foods 137
Effect of abiotic stress conditions on expression of the Lactobacillus brevis IOEB 9809 tyrosine decarboxylase and agmatine deiminase genes. 137
Autochthonous microbial resources for Apulian Nero di Troia wines. 136
Analysis of Oenococcus oeni ATCC BAA-1163 proteome 135
Abiotic Stress Responses in Lactic Acid Bacteria 134
Chemical Studies of Pecorino Siciliano Cheese throughout Ripening 133
Exopolysaccharides Produced by Lactic Acid Bacteria and Their Role in the Food Industry 133
Serum Albumin Is Inversely Associated With Portal Vein Thrombosis in Cirrhosis 133
Presence of Staphylococcus aureus in fresh-pasta and fresh-egg pasta. 132
Zebrafish gut colonization by mCherry-labelled lactic acid bacteria 132
Chracterization of Lactobacillus plantarum from wine must by PCR species-specific and RAPD-PCR. 130
Influence of freezing temperature on survival of Escherichia coli O157:H7. 130
Analisi genetica ed espressione genica dei sistemi di trasporto del potassio in mutanti di frumento duro 130
Yeast microflora during spontaneous fermentations of ‘Nero di Troia’ wines 130
Biodiversity of Oenococcus oeni strains isolated from wine produced in Apulian region 129
Lactobacillus plantarum strains for multifunctional oat-based foods 129
Are consumers aware of the risks related to Biogenic Amines in food? 128
Advances in wine analysis by PTR-ToF-MS: Optimization of the method and discrimination of wines from different geographical origins and fermented with different malolactic starters 128
Investigation of the inoculation time of Apulian autochthonous Oenococcus oeni and Lactobacillus plantarum strains in multi-starter wine fermentations 128
Characterization of Lactobacillus plantarum from wine must by PCR species-specific and RAPD-PCR 127
Biodiversity and VBNC state in Brettanomyces bruxellensis isolated from Apulian wineries 127
Microbial resources and enological significance: Opportunities and benefits 127
Evaluating the Probiotic Potential of Lactobacillus plantarum Strains from Algerian Infant Feces: Towards the Design of Probiotic Starter Cultures Tailored for Developing Countries 127
Analysis of mRNAs from ripening wheat seeds: the effect of high temperature 126
Characterization of wine Lactobacillus plantarum by PCR-DGGE and RAPD-PCR analysis and identification of Lactobacillus plantarum strains able to degrade arginine 125
Molecular characterization of lactic acid populations associated with wine spoilage 125
Biogenic amines degradation by Lactobacillus plantarum: toward a potential application in wine. 125
Combinations of cereal β-glucans and probiotics can enhance the anti-inflammatory activity on host cells by a synergistic effect 125
Biodiversity of cultivable grape and wine yeasts from the autochthonous grape variety “Uva di Troia”. 125
DEVELOPMENT OF MOLECULAR TOOLS FOR THE DETECTION OF FOOD- AND WATER-BORNE PATHOGENIC BACTERIA. 125
Beta-glucans improve growth, viability and colonization of probiotic microorganisms. 124
Draft genome sequence and annotation of Lactobacillus plantarum strain Lp90 isolated from Apulian (Italy) wine 124
Molecular characterization of lactic acid populations associated with wine spoilage 123
Biodiversity of autochthonous Oenococcus oeni strains isolated from Apulian wines 123
Selection of indigenous yeast strains for the production of sparkling wines from native Apulian grape varieties 123
Exopolysaccharides increase tolerance to acidic and bile stress in Lactobacillus plantarum. 122
Association between night-time surgery and occurrence of intraoperative adverse events and postoperative pulmonary complications 122
Small Heat Schock Proteins: Genetic characterization and improved adaptation to heat, cold, low pH and solvent tolerance in Lactobacillus 121
Autochthonous starter cultures and indigenous grape variety for regional wine production. 121
Miglioramento genetico ed innovativo del frumento duro. 120
Genotypic characterization of lactic acid bacteria isolated from traditional Pecorino 119
A partial proteome reference map of the wine lactic acid bacterium Oenococcus oeni ATCC BAA-1163 119
Assessment of a Quantitative PCR method for the detection of Helicobacter pylori in environmental samples 118
Non contiguous-finished genome sequence of Lactobacillus plantarum strain Lp90 isolated from Apulian (Italy) wine 118
Relation between genetic types and production of enterotoxins in Staphylococcus aureus isolated from traditional salami of Apulia region, Italy 117
Occurrence of Vibrio vulnificus in mussel farms from the Varano lagoon environment 117
Inactivation of the ftsH gene of Lactobacillus plantarum WCFS1: effects on growth, stress tolerance, cell surface properties and biofilm formation 117
Biodiversity of Staphylococcus Species in Pecorino Siciliano Cheese 117
Shaping microbial communities for hydrolysis-acidogenesis and contemporary nitrification at low dissolved oxygen level 117
Metabolic profiling and analysis of volatile composition of durum wheat semolina and pasta 116
Análisis proteómico de Oenococcus oeni; ATCC-BAA1163 y Lactobacillus plantarum WCFS1. 116
Non-Saccharomyces biodiversity in wine and the ‘microbial terroir’: a survey on Nero di Troia wine, Apulian region, Italy 116
From grape berries to wine: population dynamics of cultivable yeasts associated to “Nero di Troia” autochthonous grape cultivar 116
An innovative oligonucleotide microarray to detect spoilage microorganisms in wine 116
Antioxidants enzymes and leaf senescence in “stay green” mutants of durum wheat 116
A beta-glucosidase gene isolated from wine Lactobacillus plantarum is regulated by abiotic stresses. 115
Antibiotic resistance genes delivered by lactic Acid Bacteria isolated from ready to eat (RTE) food 115
Brettanomyces bruxellensis population survey reveals a diploid-triploid complex structured according to substrate of isolation and geographical distribution 115
How probiotics face food stress: They get by with a little help 115
Resitance to abiotic stresses in Durum wheat: which ideotype? 114
Growth inhibition by glucose oxidase system of enterotoxic Escherichia coli and Salmonella derby: in vitro studies 114
A polyphasich approach in order to identify dominant lactic acid bacteria and their evolution during pasta manufacturing. 114
A beta glucosidase gene isolated from wine Lactobacillus plantarum is down regulated by abiotic stresses 114
The yeast Candida zemplinina (Starmerella bacillaris) shows high genetic diversity in winemaking environments. 114
Glucose oxidase/glucose system and growth inhibition of Staphylococcus aureus and Bacillus cereus. 113
Sicurezza microbiologica di insalate di IV gamma presenti sul mercato pugliese 113
Biotechnology and pasta-making: Lactic Acid Bacteria as a new driver of innovation. 113
Determination of biogenic amines in wine by means of thin-layer chromatography/densitometry 113
Cloning, molecular characterization and expression analysis of two small heat shock genes isolated from wine Lactobacillus plantarum. 113
Volatile Compound Production During the Bread-Making Process: Effect of Flour, Yeast and Their Interaction 113
Totale 14.071
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Categoria #
all - tutte 163.543
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 163.543
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20211.429 0 0 0 0 0 151 378 121 350 364 31 34
2021/20221.865 289 18 53 81 97 55 78 155 217 257 98 467
2022/20236.956 642 341 361 413 359 616 55 555 3.186 72 201 155
2023/20241.209 176 73 90 49 97 302 38 99 11 42 23 209
2024/20256.067 250 46 150 320 338 857 632 354 1.576 278 642 624
2025/20264.396 608 813 898 1.131 591 355 0 0 0 0 0 0
Totale 33.139