IRIS
FRAGASSO, MARIAGIOVANNA
 Distribuzione geografica
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Continente #
NA - Nord America 1.117
AS - Asia 1.047
EU - Europa 931
SA - Sud America 186
AF - Africa 35
OC - Oceania 3
Totale 3.319
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Nazione #
US - Stati Uniti d'America 1.073
SG - Singapore 451
CN - Cina 246
RU - Federazione Russa 233
HK - Hong Kong 159
BR - Brasile 145
IT - Italia 143
IE - Irlanda 114
UA - Ucraina 80
DE - Germania 74
VN - Vietnam 74
SE - Svezia 71
FR - Francia 69
FI - Finlandia 40
GB - Regno Unito 26
IN - India 22
MX - Messico 22
TR - Turchia 20
AR - Argentina 19
AT - Austria 14
BD - Bangladesh 14
CA - Canada 12
IQ - Iraq 11
LT - Lituania 11
BE - Belgio 10
ZA - Sudafrica 9
ES - Italia 7
NL - Olanda 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
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
BB - Barbados 1
BY - Bielorussia 1
CH - Svizzera 1
CI - Costa d'Avorio 1
CR - Costa Rica 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 3.319
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Città #
San Jose 279
Singapore 208
Hong Kong 154
Ashburn 122
Dublin 114
Chandler 101
Beijing 62
The Dalles 56
Jacksonville 55
Nyköping 51
Santa Clara 49
Lauterbourg 46
Munich 39
Dearborn 32
Dallas 27
Moscow 27
Ho Chi Minh City 25
Nanjing 25
New York 19
Turku 19
Hanoi 17
Council Bluffs 15
Los Angeles 14
Princeton 14
Helsinki 13
Rome 13
Wilmington 13
Brussels 10
Frankfurt am Main 10
San Mateo 10
Vienna 10
Bari 9
Foggia 9
Mexico City 9
São Paulo 9
London 8
Milan 8
Belo Horizonte 7
Falkenstein 7
Kunming 7
Manfredonia 7
San Francisco 7
Brooklyn 6
Des Moines 6
Guangzhou 6
Naples 6
Rio de Janeiro 6
Shanghai 6
Toronto 6
Warsaw 6
Columbus 5
Falls Church 5
Nanchang 5
Orem 5
Stilo 5
Assago 4
Curitiba 4
Guayaquil 4
Hebei 4
Iztapalapa 4
Jiaxing 4
Jinan 4
Johannesburg 4
Nairobi 4
Nuremberg 4
Santiago 4
Shenyang 4
Zhengzhou 4
Amsterdam 3
Baghdad 3
Biên Hòa 3
Camerino 3
Dhaka 3
Dijon 3
Erbil 3
Hanover 3
Montreal 3
New Delhi 3
Porto Alegre 3
Rotorua 3
San Severo 3
Secaucus 3
Shenzhen 3
Tianjin 3
Tokyo 3
Vilnius 3
Xi'an 3
Acquasparta 2
Amman 2
Ankara 2
Ann Arbor 2
Araraquara 2
Atlanta 2
Atyrau 2
Barcelos 2
Boardman 2
Bologna 2
Boston 2
Bovezzo 2
Brasília 2
Totale 1.944
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Nome #
Starter cultures as biocontrol strategy to prevent Brettanomyces bruxellensis proliferation in wine. 173
Influence of cluster thinning on grape and wine composition and wine quality of “Syrah” and “Nero di Troia” 140
Aleatico wine as affected by cryomaceration 134
Spontaneous food fermentations and potential risks for human health 129
Influence of cluster thinning on volatile compounds of Syrah and Nero di Troia grapes and wines 125
Biotechnology and pasta-making: Lactic Acid Bacteria as a new driver of innovation. 124
Climate changes and food quality: The potential of microbial activities as mitigating strategies in the wine sector 119
A Metagenomic-Based Approach for the Characterization of Bacterial Diversity Associated with Spontaneous Malolactic Fermentations in Wine 113
Yeast encapsulation and sparkling wines production 107
Selenium-enriched durum wheat improves the nutritional profile of pasta without altering its organoleptic properties 105
Influence of glutathione addition on volatile profile of Trebbiano and Bombino bianco wines. 103
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 93
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 91
Influence of training system on volatile and sensory profiles of Primitivo grapes and wines 88
Assessment of nutritional and technological features of a cereal-based traditional product: The case of Apulian Taralli 81
Autochthonous Biological Resources for the Production of Regional Craft Beers: Exploring Possible Contributions of Cereals, Hops, Microbes, and Other Ingredients 72
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 71
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 70
Biodiversity of Oenological Lactic Acid Bacteria: Species- and Strain-Dependent Plus/Minus Effects on Wine Quality and Safety 67
Microbial Resources and Sparkling Wine Differentiation: State of the Arts 63
Chapter 2: Microorganisms Able to Produce Biogenic Amines and Factors Affecting Their Activity 59
A bioassay to evaluate plant responses to the allelopathic potential of rhizosphere soil of wild oat (Avena fatua L.) 58
Evaluation of two groups of quinoa (Chenopodium quinoa Willd.) accessions with different seed colours for adaptation to the Mediterranean environment 58
Applications of metabolomics to food processing 55
Durum wheat and allelopathy: toward wheat breeding for natural weed management 55
Interactions among Relevant Non-Saccharomyces, Saccharomyces, and Lactic Acid Bacteria Species of the Wine Microbial Consortium: Towards Advances in Antagonistic Phenomena and Biocontrol Potential 55
DYNAMICS OF ACCUMULATION AND PARTITIONING OF DRY MATTER AND FRUCTO-OLIGOSACCHARIDES IN PLANT FRACTIONS OF FORAGE CEREALS 55
Probiotic Lactiplantibacillus plantarum strains showing anti-Botrytis activity: A food-grade approach to improve the overall quality of strawberry in post-harvest 54
Sourdough Microbiota Diversity in Southern Europe 54
Impact of domestication on the phenotypic architecture of durum wheat under contrasting nitrogen fertilization 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 50
Dynamics of release of allelochemical compounds from roots of wild oat (Avena fatua L.) 49
Microbial Resources, Fermentation and Reduction of Negative Externalities in Food Systems: Patterns toward Sustainability and Resilience 48
Evolution of the Crop Rhizosphere: Impact of Domestication on Root Exudates in Tetraploid Wheat (Triticum turgidum L.) 47
Evolutionary Metabolomics Reveals Domestication-Associated Changes in Tetraploid Wheat Kernels 44
Lactic Acid Bacteria Diversity in Fermented Foods as Potential Bio-Resources Contributing to Alleviate Malnutrition in Developing Countries: Nigeria as a Case Study 43
Metabolomic analysis can detect the composition of pasta enriched with fibre after cooking 43
Influence of Non-Saccharomyces on Wine Chemistry: A Focus on Aroma-Related Compounds 40
Proton transfer reaction mass spectrometry: A green alternative for food volatilome profiling 40
Metabolomics Provides Valuable Insight for the Study of Durum Wheat: A Review 37
Characterisation of a sulphite-tolerant Schizosaccharomyces pombe strain: potential as spoilage in oversulphited must and as starter cultures in wine 35
Milling overrides cultivar, leavening agent and baking mode on chemical and rheological traits and sensory perception of durum wheat breads 34
Mineral composition of durum wheat grain and pasta under increasing atmospheric CO2 concentrations 34
null 34
Real-Time Monitoring of Flavoring Starter Cultures for Different Food Matrices Using PTR-MS 33
Metabolomic diversity for biochemical traits of Triticum sub-species 33
Comparative volatilome profiling of milk kefir and cereal-based kefir analogues fermented with milk and water kefir grains 32
Apple Waste/By-Products and Microbial Resources to Promote the Design of Added-Value Foods: A Review 30
LAB Antagonistic Activities and Their Significance in Food Biotechnology: Molecular Mechanisms, Food Targets, and Other Related Traits of Interest 28
Plant growth and phenolic compounds in the rhizosphere soil of wild oat (Avena fatua L.) 28
Valorising Whey: From Environmental Burden to Bio-Based Production of Value-Added Compounds and Food Ingredients 28
Exploring the Diversity and Applications of Lactic Acid Bacteria from Tunisian Traditional Fermented Foods 9
Exploring lactic acid bacteria from fresh fruits, vegetables, and edible flowers: from biodiversity valorisation to food applications 7
Optimizing fruit and vegetable by-products/wastes exploitation: diversity, safety and biotechnological innovations based on lactic acid bacteria 7
Totale 3.488
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Categoria #
all - tutte 17.971
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 17.971
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/202113 0 0 0 0 0 0 0 0 0 13 0 0
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
2025/20261.461 75 143 123 182 136 76 334 170 140 82 0 0
Totale 3.488