IRIS
Petruzzi, Leonardo
 Distribuzione geografica
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Continente #
EU - Europa 1.096
NA - Nord America 1.073
AS - Asia 458
SA - Sud America 7
AF - Africa 4
OC - Oceania 3
Continente sconosciuto - Info sul continente non disponibili 2
Totale 2.643
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Nazione #
US - Stati Uniti d'America 1.069
IE - Irlanda 366
CN - Cina 337
UA - Ucraina 215
IT - Italia 200
SE - Svezia 159
DE - Germania 46
TR - Turchia 42
FR - Francia 38
SG - Singapore 38
FI - Finlandia 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 2.643
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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 35
Princeton 33
New York 29
Singapore 22
San Mateo 18
Kunming 17
Shenyang 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
Munich 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
Baoding 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
Totale 1.767
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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 133
Using physical approaches for the attenuation of lactic acid bacteria in an organic rice beverage 130
Ochratoxin A released back into the medium by Saccharomyces cerevisiae as a function of the strain, washing medium, and fermentative conditions 113
Use of microfungi in the treatment of oak chips: possible effects on wine 112
Brewer’s yeast in controller and uncontrolled fermentation, with a focus on novel, non-conventional and superior strains 109
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 95
Microbial resources and enological significance: Opportunities and benefits 92
Viability and acidification by promising yeasts intended as potential starter cultures for rice-based beverages 88
Differential adsorption of ochratoxin A and anthocyanins by inactivated yeasts and yeast cell walls during simulation of wine aging 87
A Focus on Quality and Safety Traits of Saccharomyces cerevisiae Isolated from Uva di Troia Grape Variety 87
Decontamination of ochratoxin A by yeasts: possibl approaches and factor leading to toxin removal in wine 86
In vivo stability of the complex ochratoxin A - Saccharomyces cerevisiae starter strains 85
Selection of authochtonous Saccharomyces cerevisiae strains as wine starters using a polyphasic approach and ochratoxin A removal 83
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 74
Encapsulation of Active Compounds in Fruit and Vegetable Juice Processing: Current State and Perspectives 74
Fate of anthocyanins in the presence of inactivated yeasts and yeast cell walls during simulation of wine aging 74
Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances 68
Changes of the cell surface hydrophobicity of Lactobacillus acidophilus La-5 in response to pH, temperature and inulin 67
In vitro removal of ochratoxin A by two strains of Saccharomyces cerevisiae and their performances under fermentative and stressing conditions 66
Preliminary characterization of yeasts from Bombino Bianco, a grape variety of Apulian Region, and selection of an isolate as a potential starter 65
Study of Saccharomyces cerevisiae W13 as a functional starter for the removal of ochratoxin A 63
How to routinely assess transition, adhesion and survival of probiotics into the gut: a case study on propionibacteria 63
Ochratoxin A removal by Saccharomyces cerevisiae strains: effect of wine-related physico-chemical factors. 59
Study of the fermentative activity of promising yeasts for cereal based beverages using CO2 headspace analysis 59
Qualitative survey of fungi isolated from wine aging environment 58
Antifungal and Antibacterial Effect of Propolis: A Comparative Hit for Food-Borne Pseudomonas, Enterobacteriaceae and Fungi 57
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 45
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 34
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 32
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 16
Effect of weak acids, combined with pH and temperature, on the growth or inactivation of Alicyclobacillus acidoterrestris 6
Totale 2.819
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Categoria #
all - tutte 13.604
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 13.604
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020317 0 0 0 0 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
2024/202592 24 8 8 37 15 0 0 0 0 0 0 0
Totale 2.819