IRIS
Petruzzi, Leonardo
 Distribuzione geografica
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Continente #
EU - Europa 1.091
NA - Nord America 1.069
AS - Asia 420
SA - Sud America 7
AF - Africa 4
OC - Oceania 3
Continente sconosciuto - Info sul continente non disponibili 2
Totale 2.596
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Nazione #
US - Stati Uniti d'America 1.065
IE - Irlanda 366
CN - Cina 310
UA - Ucraina 215
IT - Italia 200
SE - Svezia 159
TR - Turchia 42
DE - Germania 41
FR - Francia 38
FI - Finlandia 27
SG - Singapore 27
IN - India 25
BE - Belgio 14
GB - Regno Unito 12
CZ - Repubblica Ceca 7
PL - Polonia 6
TW - Taiwan 5
BR - Brasile 4
TH - Thailandia 4
AU - Australia 3
HK - Hong Kong 3
DZ - Algeria 2
ES - Italia 2
EU - Europa 2
GR - Grecia 2
MX - Messico 2
PE - Perù 2
VN - Vietnam 2
CA - Canada 1
CI - Costa d'Avorio 1
CL - Cile 1
EG - Egitto 1
IR - Iran 1
KN - Saint Kitts e Nevis 1
NL - Olanda 1
PK - Pakistan 1
PT - Portogallo 1
Totale 2.596
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Città #
Dublin 363
Chandler 189
Jacksonville 149
Nyköping 123
Wilmington 95
Foggia 93
Dearborn 87
Nanjing 76
Ashburn 44
Ann Arbor 43
Nanchang 37
Beijing 34
Princeton 33
New York 29
San Mateo 18
Kunming 17
Shenyang 16
Singapore 16
Des Moines 15
Brussels 14
Tianjin 13
Jiaxing 11
Jinan 11
Shanghai 11
Hebei 10
Houston 8
Zhengzhou 8
Bari 7
Boardman 7
Hangzhou 7
Los Angeles 7
Ningbo 7
Seattle 7
Guangzhou 6
Cagliari 5
Fuzhou 5
Helsinki 5
Hilden 5
Orange 5
Prague 5
Rome 5
Taipei 5
Woodbridge 5
Latina 4
Piracicaba 4
Pune 4
Augusta 3
Canberra 3
Central District 3
Changsha 3
Florence 3
Hefei 3
Lanzhou 3
Norwalk 3
Nürnberg 3
Pescara 3
Redwood City 3
Taizhou 3
Ankara 2
Hanover 2
Lima 2
Lubon 2
Mussomeli 2
Radomsko 2
San Severo 2
Suisio 2
Verona 2
Wuhan 2
Andria 1
Aydin 1
Bangkok 1
Basseterre 1
Bologna 1
Borås 1
Brno 1
Burlington 1
Cairo 1
Casamassima 1
Cedar Knolls 1
Centro 1
Chicago 1
Dong Ket 1
Genova 1
Gevelsberg 1
Guiyang 1
Haikou 1
Ho Chi Minh City 1
Huizen 1
Islamabad 1
Kraków 1
Leawood 1
Mexico 1
Napoli 1
Northampton 1
Nottingham 1
Nuremberg 1
Olomouc 1
Palermo 1
Paris 1
Pathum Thani 1
Totale 1.756
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Nome #
Selection and characterization of autochthonous Saccharomyces cerevisiae as functional starters for the removal of ochratoxin A in wine 180
Functional beverages: the emerging side of functional foods. Commercial trends, research, and health implications 131
Using physical approaches for the attenuation of lactic acid bacteria in an organic rice beverage 128
Ochratoxin A released back into the medium by Saccharomyces cerevisiae as a function of the strain, washing medium, and fermentative conditions 111
Use of microfungi in the treatment of oak chips: possible effects on wine 110
Brewer’s yeast in controller and uncontrolled fermentation, with a focus on novel, non-conventional and superior strains 108
Yeast cells as adsorbing tools to remove ochratoxin A in a model wine 103
Bioremediation of olive mill wastewater by yeasts-a review of the criteria for the selection of the most promising strains 93
Microbial resources and enological significance: Opportunities and benefits 91
Viability and acidification by promising yeasts intended as potential starter cultures for rice-based beverages 87
Differential adsorption of ochratoxin A and anthocyanins by inactivated yeasts and yeast cell walls during simulation of wine aging 85
Decontamination of ochratoxin A by yeasts: possibl approaches and factor leading to toxin removal in wine 84
A Focus on Quality and Safety Traits of Saccharomyces cerevisiae Isolated from Uva di Troia Grape Variety 84
In vivo stability of the complex ochratoxin A - Saccharomyces cerevisiae starter strains 82
Selection of authochtonous Saccharomyces cerevisiae strains as wine starters using a polyphasic approach and ochratoxin A removal 81
null 76
Thermal Treatments for Fruit and Vegetable Juices and Beverages: A Literature Overview 76
Ochratoxin A Removal by Yeasts after Exposure to Simulated Human Gastrointestinal Conditions 73
Encapsulation of Active Compounds in Fruit and Vegetable Juice Processing: Current State and Perspectives 73
Fate of anthocyanins in the presence of inactivated yeasts and yeast cell walls during simulation of wine aging 73
Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances 67
Changes of the cell surface hydrophobicity of Lactobacillus acidophilus La-5 in response to pH, temperature and inulin 66
In vitro removal of ochratoxin A by two strains of Saccharomyces cerevisiae and their performances under fermentative and stressing conditions 64
Preliminary characterization of yeasts from Bombino Bianco, a grape variety of Apulian Region, and selection of an isolate as a potential starter 62
Study of Saccharomyces cerevisiae W13 as a functional starter for the removal of ochratoxin A 61
How to routinely assess transition, adhesion and survival of probiotics into the gut: a case study on propionibacteria 61
Ochratoxin A removal by Saccharomyces cerevisiae strains: effect of wine-related physico-chemical factors. 59
Qualitative survey of fungi isolated from wine aging environment 58
Study of the fermentative activity of promising yeasts for cereal based beverages using CO2 headspace analysis 58
Antifungal and Antibacterial Effect of Propolis: A Comparative Hit for Food-Borne Pseudomonas, Enterobacteriaceae and Fungi 56
The Inoculation of Probiotics In Vivo Is a Challenge: Strategies to Improve Their Survival, to Avoid Unpleasant Changes, or to Enhance Their Performances in Beverages 47
Effect of Physical and Chemical Treatments on Viability, Sub-Lethal Injury, and Release of Cellular Components from Bacillus clausii and Bacillus coagulans Spores and Cells 44
Viability, Sublethal Injury, and Release of Cellular Components From Alicyclobacillus acidoterrestris Spores and Cells After the Application of Physical Treatments, Natural Extracts, or Their Components 36
Editorial: Wine Microbiology: Current Trends and Approaches 32
Healthy and pro-inflammatory gut ecology plays a crucial role in the digestion and tolerance of a novel Gluten Friendly™ bread in celiac subjects: a randomized, double blind, placebo control in vivo study 31
Using regression and Multifactorial Analysis of Variance to assess the effect of ascorbic, citric, and malic acids on spores and activated spores of Alicyclobacillusacidoterrestris 21
Wine Microbiology and Predictive Microbiology: A Short Overview on Application, and Perspectives 15
Totale 2.767
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Categoria #
all - tutte 12.918
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 12.918
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020322 0 0 0 5 54 58 83 11 55 9 38 9
2020/2021306 35 1 44 2 38 12 44 20 61 43 1 5
2021/2022216 23 3 7 5 5 6 10 15 23 54 9 56
2022/2023889 54 52 48 38 49 90 12 79 424 8 23 12
2023/2024191 29 12 4 11 15 65 4 13 3 3 4 28
2024/202540 24 8 8 0 0 0 0 0 0 0 0 0
Totale 2.767