IRIS
FRAGASSO, MARIAGIOVANNA
 Distribuzione geografica
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Continente #
NA - Nord America 1.232
AS - Asia 1.109
EU - Europa 977
SA - Sud America 186
AF - Africa 35
OC - Oceania 4
Totale 3.543
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Nazione #
US - Stati Uniti d'America 1.184
SG - Singapore 456
CN - Cina 251
RU - Federazione Russa 233
IT - Italia 186
HK - Hong Kong 160
BR - Brasile 145
IE - Irlanda 114
UA - Ucraina 80
DE - Germania 74
VN - Vietnam 74
SE - Svezia 71
FR - Francia 69
BD - Bangladesh 64
FI - Finlandia 40
GB - Regno Unito 27
IN - India 22
MX - Messico 22
TR - Turchia 21
AR - Argentina 19
AT - Austria 15
CA - Canada 15
IQ - Iraq 11
LT - Lituania 11
BE - Belgio 10
ZA - Sudafrica 9
NL - Olanda 8
ES - Italia 7
PK - Pakistan 7
PT - Portogallo 7
BA - Bosnia-Erzegovina 6
CL - Cile 6
CO - Colombia 6
DZ - Algeria 6
PL - Polonia 6
PH - Filippine 5
EC - Ecuador 4
KE - Kenya 4
MA - Marocco 4
NG - Nigeria 4
SA - Arabia Saudita 4
CZ - Repubblica Ceca 3
ID - Indonesia 3
JO - Giordania 3
JP - Giappone 3
KZ - Kazakistan 3
NZ - Nuova Zelanda 3
CR - Costa Rica 2
DK - Danimarca 2
DO - Repubblica Dominicana 2
EG - Egitto 2
HN - Honduras 2
IL - Israele 2
KH - Cambogia 2
KR - Corea 2
KW - Kuwait 2
NP - Nepal 2
PE - Perù 2
PS - Palestinian Territory 2
TH - Thailandia 2
TN - Tunisia 2
TT - Trinidad e Tobago 2
VE - Venezuela 2
AO - Angola 1
AU - Australia 1
BB - Barbados 1
BY - Bielorussia 1
CH - Svizzera 1
CI - Costa d'Avorio 1
CY - Cipro 1
GE - Georgia 1
GR - Grecia 1
GT - Guatemala 1
KG - Kirghizistan 1
LA - Repubblica Popolare Democratica del Laos 1
LU - Lussemburgo 1
LV - Lettonia 1
MY - Malesia 1
NI - Nicaragua 1
NO - Norvegia 1
PY - Paraguay 1
RO - Romania 1
RS - Serbia 1
SN - Senegal 1
SY - Repubblica araba siriana 1
TW - Taiwan 1
UY - Uruguay 1
UZ - Uzbekistan 1
ZW - Zimbabwe 1
Totale 3.543
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Città #
San Jose 348
Singapore 210
Hong Kong 155
Ashburn 133
Dublin 114
Chandler 101
Beijing 63
The Dalles 56
Jacksonville 55
Nyköping 51
Santa Clara 50
Lauterbourg 46
Munich 39
Dearborn 32
Dallas 29
Moscow 27
Ho Chi Minh City 25
Nanjing 25
New York 21
Turku 19
Los Angeles 18
Hanoi 17
Council Bluffs 15
Princeton 14
Rome 14
Helsinki 13
Wilmington 13
Brussels 10
Frankfurt am Main 10
Naples 10
San Mateo 10
Vienna 10
Bari 9
Foggia 9
Mexico City 9
Milan 9
São Paulo 9
London 8
Belo Horizonte 7
Falkenstein 7
Kunming 7
Manfredonia 7
San Francisco 7
Toronto 7
Brooklyn 6
Des Moines 6
Guangzhou 6
Orem 6
Rio de Janeiro 6
Shanghai 6
Warsaw 6
Columbus 5
Falls Church 5
Jinan 5
Nanchang 5
Stilo 5
Assago 4
Curitiba 4
Guayaquil 4
Hebei 4
Iztapalapa 4
Jiaxing 4
Johannesburg 4
Nairobi 4
Nuremberg 4
Santiago 4
Shenyang 4
Zhengzhou 4
Amsterdam 3
Baghdad 3
Biên Hòa 3
Boardman 3
Bologna 3
Camerino 3
Dhaka 3
Dijon 3
Erbil 3
Florence 3
Hanover 3
Istanbul 3
Montreal 3
New Delhi 3
Phoenix 3
Porto Alegre 3
Rotorua 3
San Severo 3
Secaucus 3
Shenzhen 3
Tianjin 3
Tokyo 3
Verona 3
Vilnius 3
Xi'an 3
Acquasparta 2
Amman 2
Ankara 2
Ann Arbor 2
Araraquara 2
Atlanta 2
Atyrau 2
Totale 2.052
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Nome #
Starter cultures as biocontrol strategy to prevent Brettanomyces bruxellensis proliferation in wine. 175
Influence of cluster thinning on grape and wine composition and wine quality of “Syrah” and “Nero di Troia” 143
Aleatico wine as affected by cryomaceration 136
Spontaneous food fermentations and potential risks for human health 130
Influence of cluster thinning on volatile compounds of Syrah and Nero di Troia grapes and wines 126
Biotechnology and pasta-making: Lactic Acid Bacteria as a new driver of innovation. 125
Climate changes and food quality: The potential of microbial activities as mitigating strategies in the wine sector 124
A Metagenomic-Based Approach for the Characterization of Bacterial Diversity Associated with Spontaneous Malolactic Fermentations in Wine 123
Yeast encapsulation and sparkling wines production 114
Selenium-enriched durum wheat improves the nutritional profile of pasta without altering its organoleptic properties 108
Influence of glutathione addition on volatile profile of Trebbiano and Bombino bianco wines. 106
PTR-ToF-MS for the Online Monitoring of Alcoholic Fermentation in Wine: Assessment of VOCs Variability Associated with Different Combinations of Saccharomyces/Non-Saccharomyces as a Case-Study 95
Cross-Over Application of Algerian Dairy Lactic Acid Bacteria for the Design of Plant-Based Products: Characterization of Weissella cibaria and Lactiplantibacillus plantarum for the Formulation of Quinoa-Based Beverage 94
Influence of training system on volatile and sensory profiles of Primitivo grapes and wines 94
Assessment of nutritional and technological features of a cereal-based traditional product: The case of Apulian Taralli 84
Autochthonous Biological Resources for the Production of Regional Craft Beers: Exploring Possible Contributions of Cereals, Hops, Microbes, and Other Ingredients 78
Inclusion of Antifungal and Probiotic Lactiplantibacillus plantarum Strains in Edible Alginate Coating as a Promising Strategy to Produce Probiotic Table Grapes and Exploit Biocontrol Activity 76
Biodiversity of Oenological Lactic Acid Bacteria: Species- and Strain-Dependent Plus/Minus Effects on Wine Quality and Safety 73
Microbiological safety and the management of microbial resources in artisanal foods and beverages: The need for a transdisciplinary assessment to conciliate actual trends and risks avoidance 72
Characterisation of a sulphite-tolerant Schizosaccharomyces pombe strain: potential as spoilage in oversulphited must and as starter cultures in wine 70
Microbial Resources and Sparkling Wine Differentiation: State of the Arts 66
Comparative volatilome profiling of milk kefir and cereal-based kefir analogues fermented with milk and water kefir grains 64
A bioassay to evaluate plant responses to the allelopathic potential of rhizosphere soil of wild oat (Avena fatua L.) 61
Chapter 2: Microorganisms Able to Produce Biogenic Amines and Factors Affecting Their Activity 60
Evaluation of two groups of quinoa (Chenopodium quinoa Willd.) accessions with different seed colours for adaptation to the Mediterranean environment 60
Interactions among Relevant Non-Saccharomyces, Saccharomyces, and Lactic Acid Bacteria Species of the Wine Microbial Consortium: Towards Advances in Antagonistic Phenomena and Biocontrol Potential 58
Probiotic Lactiplantibacillus plantarum strains showing anti-Botrytis activity: A food-grade approach to improve the overall quality of strawberry in post-harvest 57
Durum wheat and allelopathy: toward wheat breeding for natural weed management 57
DYNAMICS OF ACCUMULATION AND PARTITIONING OF DRY MATTER AND FRUCTO-OLIGOSACCHARIDES IN PLANT FRACTIONS OF FORAGE CEREALS 57
Applications of metabolomics to food processing 56
Impact of domestication on the phenotypic architecture of durum wheat under contrasting nitrogen fertilization 56
Sourdough Microbiota Diversity in Southern Europe 56
Microbial Resources, Fermentation and Reduction of Negative Externalities in Food Systems: Patterns toward Sustainability and Resilience 52
Analysis of metabolic and mineral changes in response to salt stress in durum wheat (Triticum turgidum ssp. durum) genotypes, which differ in salinity tolerance 52
Effects of Heat Stress on Metabolite Accumulation and Composition, and Nutritional Properties of Durum Wheat Grain 51
Evolution of the Crop Rhizosphere: Impact of Domestication on Root Exudates in Tetraploid Wheat (Triticum turgidum L.) 49
Lactic Acid Bacteria Diversity in Fermented Foods as Potential Bio-Resources Contributing to Alleviate Malnutrition in Developing Countries: Nigeria as a Case Study 49
Dynamics of release of allelochemical compounds from roots of wild oat (Avena fatua L.) 49
Evolutionary Metabolomics Reveals Domestication-Associated Changes in Tetraploid Wheat Kernels 46
Metabolomic analysis can detect the composition of pasta enriched with fibre after cooking 44
Influence of Non-Saccharomyces on Wine Chemistry: A Focus on Aroma-Related Compounds 43
Proton transfer reaction mass spectrometry: A green alternative for food volatilome profiling 42
Metabolomics Provides Valuable Insight for the Study of Durum Wheat: A Review 39
Apple Waste/By-Products and Microbial Resources to Promote the Design of Added-Value Foods: A Review 36
Metabolomic diversity for biochemical traits of Triticum sub-species 35
Milling overrides cultivar, leavening agent and baking mode on chemical and rheological traits and sensory perception of durum wheat breads 35
Mineral composition of durum wheat grain and pasta under increasing atmospheric CO2 concentrations 35
Real-Time Monitoring of Flavoring Starter Cultures for Different Food Matrices Using PTR-MS 34
Valorising Whey: From Environmental Burden to Bio-Based Production of Value-Added Compounds and Food Ingredients 34
null 34
Plant growth and phenolic compounds in the rhizosphere soil of wild oat (Avena fatua L.) 29
LAB Antagonistic Activities and Their Significance in Food Biotechnology: Molecular Mechanisms, Food Targets, and Other Related Traits of Interest 28
Exploring the Diversity and Applications of Lactic Acid Bacteria from Tunisian Traditional Fermented Foods 20
Optimizing fruit and vegetable by-products/wastes exploitation: diversity, safety and biotechnological innovations based on lactic acid bacteria 12
Exploring lactic acid bacteria from fresh fruits, vegetables, and edible flowers: from biodiversity valorisation to food applications 10
Totale 3.712
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Categoria #
all - tutte 19.444
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 19.444
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/202289 10 0 3 3 10 4 2 5 11 19 3 19
2022/2023364 29 28 11 28 18 32 7 43 149 3 10 6
2023/2024141 3 5 5 2 6 94 6 3 0 3 2 12
2024/20251.044 29 12 29 34 72 160 110 73 238 79 108 100
2025/20261.685 75 143 123 182 136 76 334 170 140 143 103 60
Totale 3.712