IRIS
SPANO, GIUSEPPE
 Distribuzione geografica
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Continente #
NA - Nord America 14.160
EU - Europa 12.752
AS - Asia 9.690
SA - Sud America 1.431
Continente sconosciuto - Info sul continente non disponibili 900
AF - Africa 195
OC - Oceania 51
Totale 39.179
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Nazione #
US - Stati Uniti d'America 13.836
CN - Cina 3.620
SG - Singapore 3.005
IE - Irlanda 2.740
UA - Ucraina 2.069
IT - Italia 1.824
RU - Federazione Russa 1.646
SE - Svezia 1.286
BR - Brasile 1.121
FR - Francia 997
HK - Hong Kong 796
DE - Germania 634
IN - India 559
FI - Finlandia 525
TR - Turchia 523
VN - Vietnam 442
GB - Regno Unito 261
AT - Austria 168
CA - Canada 132
BE - Belgio 127
BD - Bangladesh 123
MX - Messico 122
AR - Argentina 101
JP - Giappone 81
NL - Olanda 80
ES - Italia 79
PL - Polonia 72
CZ - Repubblica Ceca 68
ID - Indonesia 68
IQ - Iraq 67
KR - Corea 64
PK - Pakistan 63
EC - Ecuador 48
CO - Colombia 45
AU - Australia 40
ZA - Sudafrica 40
CL - Cile 37
EU - Europa 37
PH - Filippine 32
UZ - Uzbekistan 31
VE - Venezuela 31
IR - Iran 28
PT - Portogallo 25
TH - Thailandia 25
MA - Marocco 23
TN - Tunisia 23
DZ - Algeria 20
JO - Giordania 20
LT - Lituania 20
SA - Arabia Saudita 19
PE - Perù 18
RO - Romania 17
TW - Taiwan 17
DK - Danimarca 16
CH - Svizzera 15
GR - Grecia 15
UY - Uruguay 14
AE - Emirati Arabi Uniti 13
HN - Honduras 13
EG - Egitto 12
HU - Ungheria 12
KE - Kenya 11
NG - Nigeria 11
PY - Paraguay 11
UG - Uganda 11
ET - Etiopia 10
GH - Ghana 10
MY - Malesia 10
NZ - Nuova Zelanda 10
PS - Palestinian Territory 10
BA - Bosnia-Erzegovina 9
JM - Giamaica 9
TT - Trinidad e Tobago 9
AZ - Azerbaigian 8
CR - Costa Rica 8
BG - Bulgaria 7
LB - Libano 7
SN - Senegal 7
KZ - Kazakistan 6
NP - Nepal 6
RS - Serbia 6
SK - Slovacchia (Repubblica Slovacca) 6
BB - Barbados 5
DO - Repubblica Dominicana 5
IL - Israele 5
LK - Sri Lanka 5
PA - Panama 5
SV - El Salvador 5
AO - Angola 4
BH - Bahrain 4
CI - Costa d'Avorio 4
GE - Georgia 4
KG - Kirghizistan 4
NO - Norvegia 4
OM - Oman 4
AL - Albania 3
BF - Burkina Faso 3
BO - Bolivia 3
BY - Bielorussia 3
GT - Guatemala 3
Totale 38.260
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Città #
Dublin 2.731
San Jose 2.184
Jacksonville 1.442
Chandler 1.416
Singapore 1.340
Dearborn 1.071
Nyköping 924
Ashburn 784
Hong Kong 782
Nanjing 738
Beijing 680
Wilmington 431
Santa Clara 428
Council Bluffs 381
Dallas 346
Princeton 302
Lauterbourg 291
Columbus 275
Nanchang 273
The Dalles 268
San Mateo 251
Ann Arbor 246
Foggia 236
Moscow 209
New York 207
Helsinki 206
Shenyang 173
Munich 159
Ho Chi Minh City 157
Vienna 155
Tianjin 129
Los Angeles 113
Hebei 111
Kunming 109
São Paulo 103
Des Moines 102
Woodbridge 100
Jiaxing 96
Bari 92
Shanghai 92
Boardman 89
Hanoi 87
Guangzhou 84
Brussels 80
Rome 80
Changsha 65
Zhengzhou 64
Hangzhou 62
Turku 56
Jinan 55
Redwood City 54
Frankfurt am Main 50
Ningbo 42
Milan 41
Chicago 40
Warsaw 40
Tokyo 39
Brno 38
Hilden 37
Lanzhou 37
Orem 37
London 36
Seattle 35
San Francisco 34
Washington 34
Jakarta 33
Chennai 32
Philadelphia 32
Rio de Janeiro 32
Mexico City 31
Taizhou 28
Tashkent 28
Brooklyn 27
Naples 27
Wuhan 27
Amsterdam 26
Toronto 26
Belo Horizonte 25
Curitiba 25
Cedar Knolls 24
Houston 24
Montreal 24
Ankara 23
Changchun 22
Nuremberg 22
Atlanta 21
Boston 21
Hillsboro 21
San Severo 21
Auburn Hills 20
Baghdad 20
Falkenstein 20
Phoenix 20
Pune 20
Amman 19
Andria 19
Brasília 19
Bursa 19
Mumbai 19
Ottawa 19
Totale 22.285
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Nome #
Analisi dei meccani di tolleranza agli stress in un microrganismo probiotico modello. 669
Scientific Opinion on risk based control of biogenic amine formation in fermented foods. 420
The lactic acid bacteria of fermented fruits and vegetables 328
Probiotic survival in symbiotic yogurt-like cereal-based beverage 243
Nuovo ceppo di lactobacillus 213
Antimicrobial activity of Lactobacillus plantarum strains and antimicrobial properties of L. plantarum small heat shock proteins 206
Comparative genome analysis reveals strains specific gene clusters involved in exopolysaccharides biosynthesis in Lactobacillus plantarum 186
Nuovo ceppo di Lactobacillus 185
Small heat shock proteins characterization in a probiotic model. 184
Stressors and Food Environment: Toward Strategies to Improve Robustness and Stress Tolerance in Probiotics 179
Starter cultures as biocontrol strategy to prevent Brettanomyces bruxellensis proliferation in wine. 177
Survival of Staphylococcus aureus in bottled natural mineral water 176
Bacterial stressors and fresh cut production 176
Lactobacillus plantarum with Broad Antifungal Activity as a Protective Starter Culture for Bread Production 173
Biogenic amines in wines 172
Microdroplet-based multiplex PCR on chip to detect foodborne bacteria producing biogenic amines 171
Lactobacillus plantarum with broad antifungal activity: A promising approach to increase safety and shelf-life of cereal-based products 170
Ananas di IV gamma come alimento funzionale per veicolare batteri lattici probiotici. 169
Antimicrobial activity of lactic acid bacteria on biofilm formed by Listeria monocytogenes 168
autochtonous yeasts and lactobacillus plantarum strains: different inoculation time and wine safety and quality 168
Functional Starters for Functional Yogurt 167
BIOGENIC AMINES FORMATION IN FERMENTED BEVERAGES: TARGETS, TOOLS AND TRIUMPHS. INVITED REVIEW 166
Barley β-Glucans-Containing Food Enhances Probiotic Performances of Beneficial Bacteria 165
Autochthonous microbial resources for Apulian Nero di Troia wines. 164
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 163
β-glucans and probiotics 163
Detection and Enumeration of Listeria monocytogenes in Fresh Cut Vegetables Using MPN-Real-Time PCR. 161
β-Glucans and Synbiotic Foods 160
Ropy phenotype of Lactobacillus plantarum confers higher tolerance to acidic and bile stress. 157
Chracterization of Lactobacillus plantarum from wine must by PCR species-specific and RAPD-PCR. 156
Different regulation of the tyrosine decarboxylase and the agmatine deiminase genes in Lactobacillus brevis IOEB 9809. 156
Autochthonous fermentation starters for the industrial production of Negroamaro wines 156
Effect of abiotic stress conditions on expression of the Lactobacillus brevis IOEB 9809 tyrosine decarboxylase and agmatine deiminase genes. 156
Presence of Staphylococcus aureus in fresh-pasta and fresh-egg pasta. 155
Chemical Studies of Pecorino Siciliano Cheese throughout Ripening 154
Abiotic Stress Responses in Lactic Acid Bacteria 154
Association between night-time surgery and occurrence of intraoperative adverse events and postoperative pulmonary complications 154
Technological properties of Oenococcus oeni strains isolated from tipical southern italian wines. 152
Exopolysaccharides Produced by Lactic Acid Bacteria and Their Role in the Food Industry 152
Serum Albumin Is Inversely Associated With Portal Vein Thrombosis in Cirrhosis 152
Influence of freezing temperature on survival of Escherichia coli O157:H7. 151
Characterization of Lactobacillus plantarum from wine must by PCR species-specific and RAPD-PCR 151
Zebrafish gut colonization by mCherry-labelled lactic acid bacteria 151
Analysis of Oenococcus oeni ATCC BAA-1163 proteome 151
Yeast microflora during spontaneous fermentations of ‘Nero di Troia’ wines 151
Exopolysaccharides increase tolerance to acidic and bile stress in Lactobacillus plantarum. 150
A partial proteome reference map of the wine lactic acid bacterium Oenococcus oeni ATCC BAA-1163 150
Evaluating the Probiotic Potential of Lactobacillus plantarum Strains from Algerian Infant Feces: Towards the Design of Probiotic Starter Cultures Tailored for Developing Countries 150
Draft genome sequence and annotation of Lactobacillus plantarum strain Lp90 isolated from Apulian (Italy) wine 147
Biodiversity of Oenococcus oeni strains isolated from wine produced in Apulian region 147
Analisi genetica ed espressione genica dei sistemi di trasporto del potassio in mutanti di frumento duro 147
Investigation of the inoculation time of Apulian autochthonous Oenococcus oeni and Lactobacillus plantarum strains in multi-starter wine fermentations 147
Are consumers aware of the risks related to Biogenic Amines in food? 146
Lactobacillus plantarum strains for multifunctional oat-based foods 145
Selection of indigenous yeast strains for the production of sparkling wines from native Apulian grape varieties 145
Molecular characterization of lactic acid populations associated with wine spoilage 144
Molecular characterization of lactic acid populations associated with wine spoilage 144
Beta-glucans improve growth, viability and colonization of probiotic microorganisms. 144
Biodiversity of autochthonous Oenococcus oeni strains isolated from Apulian wines 144
Biodiversity and VBNC state in Brettanomyces bruxellensis isolated from Apulian wineries 144
Assessment of a Quantitative PCR method for the detection of Helicobacter pylori in environmental samples 143
Growth inhibition by glucose oxidase system of enterotoxic Escherichia coli and Salmonella derby: in vitro studies 143
Characterization of wine Lactobacillus plantarum by PCR-DGGE and RAPD-PCR analysis and identification of Lactobacillus plantarum strains able to degrade arginine 142
Análisis proteómico de Oenococcus oeni; ATCC-BAA1163 y Lactobacillus plantarum WCFS1. 142
Genotypic characterization of lactic acid bacteria isolated from traditional Pecorino 141
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 141
Small Heat Schock Proteins: Genetic characterization and improved adaptation to heat, cold, low pH and solvent tolerance in Lactobacillus 140
Biodiversity of Staphylococcus Species in Pecorino Siciliano Cheese 140
Combinations of cereal β-glucans and probiotics can enhance the anti-inflammatory activity on host cells by a synergistic effect 140
Analysis of mRNAs from ripening wheat seeds: the effect of high temperature 139
Non contiguous-finished genome sequence of Lactobacillus plantarum strain Lp90 isolated from Apulian (Italy) wine 139
Autochthonous starter cultures and indigenous grape variety for regional wine production. 139
Cloning, molecular characterization and expression analysis of small heat shock genes isolated from wine Lactobacillus plantarum 138
Biogenic amines degradation by Lactobacillus plantarum: toward a potential application in wine. 138
How probiotics face food stress: They get by with a little help 138
Microbial resources and enological significance: Opportunities and benefits 137
Miglioramento genetico ed innovativo del frumento duro. 136
Inactivation of the ftsH gene of Lactobacillus plantarum WCFS1: effects on growth, stress tolerance, cell surface properties and biofilm formation 136
Biodiversity of cultivable grape and wine yeasts from the autochthonous grape variety “Uva di Troia”. 136
Shaping microbial communities for hydrolysis-acidogenesis and contemporary nitrification at low dissolved oxygen level 136
A polyphasich approach in order to identify dominant lactic acid bacteria and their evolution during pasta manufacturing 134
Occurrence of Vibrio vulnificus in mussel farms from the Varano lagoon environment 134
Metabolic profiling and analysis of volatile composition of durum wheat semolina and pasta 134
A beta-glucosidase gene isolated from wine Lactobacillus plantarum is regulated by abiotic stresses. 134
A polyphasich approach in order to identify dominant lactic acid bacteria and their evolution during pasta manufacturing. 134
Non-Saccharomyces biodiversity in wine and the ‘microbial terroir’: a survey on Nero di Troia wine, Apulian region, Italy 134
A beta glucosidase gene isolated from wine Lactobacillus plantarum is down regulated by abiotic stresses 134
From grape berries to wine: population dynamics of cultivable yeasts associated to “Nero di Troia” autochthonous grape cultivar 134
Use of Lactobacillus plantarum strains as a bio-control strategy against food-borne pathogenic microorganisms 134
Beta-Glucans Improve Growth, Viability and Colonization Ability of Probiotic Microorganisms 134
Spontaneous food fermentations and potential risks for human health 134
DEVELOPMENT OF MOLECULAR TOOLS FOR THE DETECTION OF FOOD- AND WATER-BORNE PATHOGENIC BACTERIA. 134
An innovative oligonucleotide microarray to detect spoilage microorganisms in wine 134
Validation of an internal control gene to apply reverse transcription quantitative PCR to study heat, cold and ethanol stresses in Lactobacillus plantarum. 133
The yeast Candida zemplinina (Starmerella bacillaris) shows high genetic diversity in winemaking environments. 133
Relation between genetic types and production of enterotoxins in Staphylococcus aureus isolated from traditional salami of Apulia region, Italy 132
Antioxidants enzymes and leaf senescence in “stay green” mutants of durum wheat 132
Cloning, molecular characterization and expression analysis of two small heat shock genes isolated from wine Lactobacillus plantarum. 131
Technological properties of Lactobacillus plantarum strains isolated from grape must fermentation 131
Brettanomyces bruxellensis population survey reveals a diploid-triploid complex structured according to substrate of isolation and geographical distribution 131
Totale 16.094
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Categoria #
all - tutte 186.040
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 186.040
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.576 0 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
2024/20256.084 250 46 150 320 338 865 635 354 1.578 278 644 626
2025/20269.557 608 816 901 1.132 591 495 1.998 1.052 757 654 292 261
2026/2027862 179 683 0 0 0 0 0 0 0 0 0 0
Totale 39.179