IRIS
FRAGASSO, MARIAGIOVANNA
 Distribuzione geografica
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Continente #
NA - Nord America 1.361
AS - Asia 1.129
EU - Europa 981
SA - Sud America 188
Continente sconosciuto - Info sul continente non disponibili 169
AF - Africa 35
OC - Oceania 4
Totale 3.867
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Nazione #
US - Stati Uniti d'America 1.310
SG - Singapore 460
CN - Cina 259
RU - Federazione Russa 233
IT - Italia 190
HK - Hong Kong 161
BR - Brasile 146
IE - Irlanda 114
UA - Ucraina 80
VN - Vietnam 75
DE - Germania 74
SE - Svezia 71
BD - Bangladesh 70
FR - Francia 69
FI - Finlandia 40
GB - Regno Unito 27
IN - India 22
MX - Messico 22
TR - Turchia 21
AR - Argentina 20
CA - Canada 17
AT - Austria 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
GD - Grenada 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 3.698
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Città #
San Jose 365
Singapore 214
Hong Kong 156
Ashburn 134
Dublin 114
Chandler 101
Beijing 69
Council Bluffs 60
The Dalles 56
Jacksonville 55
Santa Clara 53
Nyköping 51
Lauterbourg 46
Columbus 41
Munich 39
Dearborn 32
Dallas 31
Moscow 27
Ho Chi Minh City 25
Nanjing 25
New York 21
Los Angeles 19
Turku 19
Hanoi 17
Princeton 14
Rome 14
Wilmington 14
Helsinki 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
Phoenix 7
San Francisco 7
Toronto 7
Brooklyn 6
Des Moines 6
Guangzhou 6
Orem 6
Rio de Janeiro 6
Shanghai 6
Warsaw 6
Falls Church 5
Jinan 5
Nanchang 5
Stilo 5
Assago 4
Bologna 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
Atlanta 3
Baghdad 3
Biên Hòa 3
Boardman 3
Camerino 3
Dhaka 3
Dijon 3
Erbil 3
Florence 3
Hanover 3
Istanbul 3
Montreal 3
New Delhi 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
Atyrau 2
Totale 2.175
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Nome #
Starter cultures as biocontrol strategy to prevent Brettanomyces bruxellensis proliferation in wine. 176
Influence of cluster thinning on grape and wine composition and wine quality of “Syrah” and “Nero di Troia” 144
Aleatico wine as affected by cryomaceration 138
Spontaneous food fermentations and potential risks for human health 132
Influence of cluster thinning on volatile compounds of Syrah and Nero di Troia grapes and wines 129
Biotechnology and pasta-making: Lactic Acid Bacteria as a new driver of innovation. 128
Climate changes and food quality: The potential of microbial activities as mitigating strategies in the wine sector 128
A Metagenomic-Based Approach for the Characterization of Bacterial Diversity Associated with Spontaneous Malolactic Fermentations in Wine 125
Yeast encapsulation and sparkling wines production 120
Influence of glutathione addition on volatile profile of Trebbiano and Bombino bianco wines. 108
Selenium-enriched durum wheat improves the nutritional profile of pasta without altering its organoleptic properties 108
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 96
Influence of training system on volatile and sensory profiles of Primitivo grapes and wines 96
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 96
Assessment of nutritional and technological features of a cereal-based traditional product: The case of Apulian Taralli 87
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 81
Autochthonous Biological Resources for the Production of Regional Craft Beers: Exploring Possible Contributions of Cereals, Hops, Microbes, and Other Ingredients 81
Biodiversity of Oenological Lactic Acid Bacteria: Species- and Strain-Dependent Plus/Minus Effects on Wine Quality and Safety 76
Characterisation of a sulphite-tolerant Schizosaccharomyces pombe strain: potential as spoilage in oversulphited must and as starter cultures in wine 74
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 73
Microbial Resources and Sparkling Wine Differentiation: State of the Arts 67
Comparative volatilome profiling of milk kefir and cereal-based kefir analogues fermented with milk and water kefir grains 66
Chapter 2: Microorganisms Able to Produce Biogenic Amines and Factors Affecting Their Activity 64
A bioassay to evaluate plant responses to the allelopathic potential of rhizosphere soil of wild oat (Avena fatua L.) 64
Evaluation of two groups of quinoa (Chenopodium quinoa Willd.) accessions with different seed colours for adaptation to the Mediterranean environment 63
Durum wheat and allelopathy: toward wheat breeding for natural weed management 62
Applications of metabolomics to food processing 61
Probiotic Lactiplantibacillus plantarum strains showing anti-Botrytis activity: A food-grade approach to improve the overall quality of strawberry in post-harvest 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 60
DYNAMICS OF ACCUMULATION AND PARTITIONING OF DRY MATTER AND FRUCTO-OLIGOSACCHARIDES IN PLANT FRACTIONS OF FORAGE CEREALS 60
Impact of domestication on the phenotypic architecture of durum wheat under contrasting nitrogen fertilization 59
Sourdough Microbiota Diversity in Southern Europe 58
Evolution of the Crop Rhizosphere: Impact of Domestication on Root Exudates in Tetraploid Wheat (Triticum turgidum L.) 56
Analysis of metabolic and mineral changes in response to salt stress in durum wheat (Triticum turgidum ssp. durum) genotypes, which differ in salinity tolerance 56
Microbial Resources, Fermentation and Reduction of Negative Externalities in Food Systems: Patterns toward Sustainability and Resilience 55
Lactic Acid Bacteria Diversity in Fermented Foods as Potential Bio-Resources Contributing to Alleviate Malnutrition in Developing Countries: Nigeria as a Case Study 53
Effects of Heat Stress on Metabolite Accumulation and Composition, and Nutritional Properties of Durum Wheat Grain 53
Dynamics of release of allelochemical compounds from roots of wild oat (Avena fatua L.) 51
Evolutionary Metabolomics Reveals Domestication-Associated Changes in Tetraploid Wheat Kernels 47
Influence of Non-Saccharomyces on Wine Chemistry: A Focus on Aroma-Related Compounds 46
Metabolomic analysis can detect the composition of pasta enriched with fibre after cooking 46
Proton transfer reaction mass spectrometry: A green alternative for food volatilome profiling 43
Metabolomics Provides Valuable Insight for the Study of Durum Wheat: A Review 42
Apple Waste/By-Products and Microbial Resources to Promote the Design of Added-Value Foods: A Review 41
Valorising Whey: From Environmental Burden to Bio-Based Production of Value-Added Compounds and Food Ingredients 39
Metabolomic diversity for biochemical traits of Triticum sub-species 37
Milling overrides cultivar, leavening agent and baking mode on chemical and rheological traits and sensory perception of durum wheat breads 37
Mineral composition of durum wheat grain and pasta under increasing atmospheric CO2 concentrations 37
Real-Time Monitoring of Flavoring Starter Cultures for Different Food Matrices Using PTR-MS 36
null 34
LAB Antagonistic Activities and Their Significance in Food Biotechnology: Molecular Mechanisms, Food Targets, and Other Related Traits of Interest 33
Plant growth and phenolic compounds in the rhizosphere soil of wild oat (Avena fatua L.) 31
Exploring the Diversity and Applications of Lactic Acid Bacteria from Tunisian Traditional Fermented Foods 22
Exploring lactic acid bacteria from fresh fruits, vegetables, and edible flowers: from biodiversity valorisation to food applications 16
Optimizing fruit and vegetable by-products/wastes exploitation: diversity, safety and biotechnological innovations based on lactic acid bacteria 16
Totale 3.867
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Categoria #
all - tutte 20.620
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 20.620
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/202279 0 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
2025/20261.705 75 143 123 182 136 76 334 170 140 143 103 80
2026/2027135 36 99 0 0 0 0 0 0 0 0 0 0
Totale 3.867