IRIS
RUSSO, PASQUALE
 Distribuzione geografica
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Continente #
NA - Nord America 5.234
EU - Europa 5.123
AS - Asia 3.980
SA - Sud America 564
AF - Africa 107
Continente sconosciuto - Info sul continente non disponibili 16
OC - Oceania 15
Totale 15.039
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Nazione #
US - Stati Uniti d'America 5.101
CN - Cina 1.395
SG - Singapore 1.312
IE - Irlanda 1.073
UA - Ucraina 743
IT - Italia 706
RU - Federazione Russa 683
SE - Svezia 539
BR - Brasile 433
FR - Francia 418
HK - Hong Kong 333
DE - Germania 258
IN - India 236
FI - Finlandia 212
TR - Turchia 204
VN - Vietnam 169
AT - Austria 135
GB - Regno Unito 113
BE - Belgio 63
CA - Canada 63
MX - Messico 46
ES - Italia 44
ID - Indonesia 44
JP - Giappone 39
AR - Argentina 38
PK - Pakistan 38
BD - Bangladesh 33
NL - Olanda 30
CZ - Repubblica Ceca 28
IQ - Iraq 28
EC - Ecuador 25
PL - Polonia 23
KR - Corea 20
PH - Filippine 20
CL - Cile 17
ZA - Sudafrica 17
EU - Europa 15
CO - Colombia 14
IR - Iran 14
MA - Marocco 14
TN - Tunisia 14
UZ - Uzbekistan 13
PE - Perù 11
SA - Arabia Saudita 11
VE - Venezuela 11
AU - Australia 10
PT - Portogallo 10
TH - Thailandia 10
CH - Svizzera 9
JO - Giordania 9
DZ - Algeria 8
GH - Ghana 8
RO - Romania 8
UG - Uganda 8
UY - Uruguay 8
LT - Lituania 7
PY - Paraguay 7
EG - Egitto 6
ET - Etiopia 6
NG - Nigeria 6
TW - Taiwan 6
AE - Emirati Arabi Uniti 5
KE - Kenya 5
LB - Libano 5
SN - Senegal 5
HN - Honduras 4
MY - Malesia 4
NP - Nepal 4
NZ - Nuova Zelanda 4
AZ - Azerbaigian 3
BB - Barbados 3
BF - Burkina Faso 3
BG - Bulgaria 3
DO - Repubblica Dominicana 3
GE - Georgia 3
IL - Israele 3
PA - Panama 3
PS - Palestinian Territory 3
RS - Serbia 3
AL - Albania 2
AM - Armenia 2
CI - Costa d'Avorio 2
CR - Costa Rica 2
ER - Eritrea 2
HR - Croazia 2
IS - Islanda 2
JM - Giamaica 2
KG - Kirghizistan 2
KW - Kuwait 2
KZ - Kazakistan 2
LK - Sri Lanka 2
MK - Macedonia 2
SV - El Salvador 2
TT - Trinidad e Tobago 2
AD - Andorra 1
AO - Angola 1
BA - Bosnia-Erzegovina 1
BJ - Benin 1
BN - Brunei Darussalam 1
BY - Bielorussia 1
Totale 15.024
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Città #
Dublin 1.068
San Jose 905
Singapore 603
Chandler 539
Jacksonville 516
Nyköping 408
Dearborn 338
Hong Kong 327
Ashburn 305
Beijing 268
Nanjing 265
Wilmington 199
Santa Clara 176
Dallas 154
Vienna 134
Foggia 126
Princeton 120
Lauterbourg 118
The Dalles 115
Ann Arbor 107
Munich 98
Helsinki 96
New York 91
Moscow 90
Nanchang 87
San Mateo 77
Ho Chi Minh City 62
Shenyang 62
Los Angeles 59
Tianjin 47
Kunming 43
São Paulo 43
Bari 40
Hebei 35
Jiaxing 35
Des Moines 34
Shanghai 34
Brussels 33
Frankfurt am Main 33
Turku 33
Guangzhou 32
Redwood City 31
Hanoi 29
Jinan 27
Boardman 26
Jakarta 26
Council Bluffs 25
Rome 25
Woodbridge 24
Zhengzhou 22
Brno 21
Chennai 21
Hangzhou 20
Chicago 19
San Severo 19
Changsha 18
London 18
Orem 18
Tokyo 18
San Francisco 17
Andria 16
Hilden 16
Lanzhou 16
Ningbo 16
Faisalabad 15
Warsaw 15
Milan 14
Washington 14
Wuhan 14
Rio de Janeiro 13
Toronto 13
Ankara 12
Brooklyn 12
Columbus 12
Houston 12
Montreal 12
Tashkent 12
Curitiba 11
Falkenstein 11
Martina Franca 11
Padova 11
Stevenage 11
Stockholm 11
Taizhou 11
Amsterdam 10
Changchun 10
Seattle 10
Taranto 10
Amman 9
Atlanta 9
Baghdad 9
Bengaluru 9
Boston 9
Brasília 9
Campinas 9
Guayaquil 9
Manchester 9
Mexico City 9
Norwalk 9
Belo Horizonte 8
Totale 8.837
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Nome #
The lactic acid bacteria of fermented fruits and vegetables 325
Development of innovative systems for the identification and monitoring of Listeria Monocytogenes in fresh-cut products 299
Probiotic survival in symbiotic yogurt-like cereal-based beverage 241
Nuovo ceppo di lactobacillus 212
Antimicrobial activity of Lactobacillus plantarum strains and antimicrobial properties of L. plantarum small heat shock proteins 203
Comparative genome analysis reveals strains specific gene clusters involved in exopolysaccharides biosynthesis in Lactobacillus plantarum 185
Nuovo ceppo di Lactobacillus 181
Stressors and Food Environment: Toward Strategies to Improve Robustness and Stress Tolerance in Probiotics 176
Starter cultures as biocontrol strategy to prevent Brettanomyces bruxellensis proliferation in wine. 175
Lactobacillus plantarum with Broad Antifungal Activity as a Protective Starter Culture for Bread Production 169
Antimicrobial activity of lactic acid bacteria on biofilm formed by Listeria monocytogenes 167
Ananas di IV gamma come alimento funzionale per veicolare batteri lattici probiotici. 167
Functional Starters for Functional Yogurt 164
Barley β-Glucans-Containing Food Enhances Probiotic Performances of Beneficial Bacteria 162
A Fast, Reliable, and Sensitive Method for Detection and Quantification of Listeria monocytogenes and Escherichia coli O157:H7 in Ready-to-Eat Fresh-Cut Products by MPN-qPCR 162
Detection and Enumeration of Listeria monocytogenes in Fresh Cut Vegetables Using MPN-Real-Time PCR. 159
Lactobacillus plantarum with broad antifungal activity: A promising approach to increase safety and shelf-life of cereal-based products 159
β-Glucans and Synbiotic Foods 158
CAN AMMONIA OXIDIZING MICROORGANISMS SURVIVE IN A FULL SCALE TWO-STAGE ANAEROBIC DIGESTER FED WITH AGRO-INDUSTRIAL WASTES? 157
Ropy phenotype of Lactobacillus plantarum confers higher tolerance to acidic and bile stress. 154
Different regulation of the tyrosine decarboxylase and the agmatine deiminase genes in Lactobacillus brevis IOEB 9809. 153
Effect of abiotic stress conditions on expression of the Lactobacillus brevis IOEB 9809 tyrosine decarboxylase and agmatine deiminase genes. 153
Technological properties of Oenococcus oeni strains isolated from tipical southern italian wines. 150
Analysis of Oenococcus oeni ATCC BAA-1163 proteome 149
Exopolysaccharides Produced by Lactic Acid Bacteria and Their Role in the Food Industry 149
Exopolysaccharides increase tolerance to acidic and bile stress in Lactobacillus plantarum. 148
Zebrafish gut colonization by mCherry-labelled lactic acid bacteria 148
A partial proteome reference map of the wine lactic acid bacterium Oenococcus oeni ATCC BAA-1163 147
Evaluating the Probiotic Potential of Lactobacillus plantarum Strains from Algerian Infant Feces: Towards the Design of Probiotic Starter Cultures Tailored for Developing Countries 146
Are consumers aware of the risks related to Biogenic Amines in food? 144
Lactobacillus plantarum strains for multifunctional oat-based foods 141
Beta-glucans improve growth, viability and colonization of probiotic microorganisms. 139
Combinations of cereal β-glucans and probiotics can enhance the anti-inflammatory activity on host cells by a synergistic effect 139
Análisis proteómico de Oenococcus oeni; ATCC-BAA1163 y Lactobacillus plantarum WCFS1. 138
Autochthonous starter cultures and indigenous grape variety for regional wine production. 137
Biogenic amines degradation by Lactobacillus plantarum: toward a potential application in wine. 136
How probiotics face food stress: They get by with a little help 136
A polyphasich approach in order to identify dominant lactic acid bacteria and their evolution during pasta manufacturing. 132
Non-Saccharomyces biodiversity in wine and the ‘microbial terroir’: a survey on Nero di Troia wine, Apulian region, Italy 132
Beta-Glucans Improve Growth, Viability and Colonization Ability of Probiotic Microorganisms 132
Shaping microbial communities for hydrolysis-acidogenesis and contemporary nitrification at low dissolved oxygen level 132
A polyphasich approach in order to identify dominant lactic acid bacteria and their evolution during pasta manufacturing 131
Spontaneous food fermentations and potential risks for human health 130
Technological properties of Lactobacillus plantarum strains isolated from grape must fermentation 129
Biotechnology and pasta-making: Lactic Acid Bacteria as a new driver of innovation. 125
Fresh-cut pineapple as a new carrier of probiotic lactic acid bacteria 125
Carrier matrix effect and transcriptional analysis of genes associated to stress and probiosis in Lactobacillus plantarum WCFS1 during passage through an in vitro human gastro intestinal tract model. 124
Exploring the colonization ability of probiotic Lactic Acid Bacteria strains in Zebrafish: an in vivo model. 124
Climate changes and food quality: The potential of microbial activities as mitigating strategies in the wine sector 124
Listeria monocytogenes, biofilm formation and fresh cut produce 123
Explorando la capacidad colonizadora de bacterias lácticas probióticas en el modelo in vivo pez cebra 123
Use of autochthonous yeasts and bacteria in order to control brettanomyces bruxellensis in wine 123
A Metagenomic-Based Approach for the Characterization of Bacterial Diversity Associated with Spontaneous Malolactic Fermentations in Wine 123
Industrial microorganisms: tolerance to antibiotics and application of antimicrobial agents 122
Antifungal activity of Lactiplantibacillus plantarum isolated from fruit and vegetables and detection of novel antifungal VOCs from fungal-LAB co-cultures 118
Biogenic amine production by the wine Lactobacillus brevis IOEB 9809 in systems that partially mimic the gastrointestinal tract stress 118
Pesticide residues and stuck fermentation in wine: New evidences indicate the urgent need of tailored regulations 118
Different regulation of the tyrosine decarboxylase and the agmatine deiminase genes in Lactobacillus brevis IOB 9809 117
Microbial starter cultures for geographical indications 116
Probiotic lactic acid bacteria for the production of multifunctional fresh-cut cantaloupe 116
Detection and enumeration of Listeria monocytogenes in rfresh-cut vegetables using MPN-real time PCR and an enrichment free approach. 115
Bioprospecting antimicrobials from lactiplantibacillus plantarum: Key factors underlying its probiotic action 114
Viable But Not Culturable (VBNC) state of Brettanomyces bruxellensis in wine: New insights on molecular basis of VBNC behaviour using a transcriptomic approach 112
Probiotic attributes of riboflavin over-producing lactic acid bacteria strains 111
Lactobacillus plantarum as a Strategy for an In situ Production of Vitamin B2 110
Probiotic features of Lactobacillus plantarum mutant strains 109
Microbial inactivations with hydrolysed lactoferrin and other natural antimicrobials in fresh-cut fennel 109
Riboflavin-overproducing strains of Lactobacillus fermentum for riboflavin-enriched bread 107
Microbial community dynamics and process performance of a full-scale two-stage anaerobic digester under the replacement from energy crop to poultry manure 107
Botrytis cinerea and table grapes: A review of the main physical, chemical, and bio-based control treatments in post-harvest 107
Screening of lactic acid bacteria for the bio-control of botrytis cinerea and the potential of lactiplantibacillus plantarum for eco-friendly preservation of fresh-cut kiwifruit 106
Biogenic amines in fermented food 104
Lactobacillus plantarum passage through an oro-gastro-intestinal tract simulator: carrier matrix effect and transcriptional analysis of genes associated to stress and probiosis. 102
Probiotic abilities of riboflavin-overproducing Lactobacillus strains: a novel promising application of probiotics 102
Characterization of the sorbitol utilization cluster of the probiotic Pediococcus parvulus 2.6: Genetic, functional and complementation studies in heterologous hosts 102
Antimicrobial Properties, Functional Characterisation and Application of Fructobacillus fructosus and Lactiplantibacillus plantarum Isolated from Artisanal Honey 101
Validation of innovative methods for human pathogen bacteria in fresh cut vegetables 100
How probiotics face food stress: They get by with a little help 99
Exploring the Probiotic Potential of Dairy Industrial-Relevant Lactobacilli 98
Quantification of Listeria monocytogenes in ready to eat vegetables using MPN method associated to quantitative Real-Time PCR 97
The Phenotypic Analysis of Lactobacillus plantarum shsp Mutants Reveals a Potential Role for hsp1 in Cryotolerance 97
Stress tolerance of probiotic microorganisms in a simulated human gastro-intestinal system 96
Controlling the formation of biogenic amines in fermented foods 96
Genome Sequences of Five Oenococcus oeni Strains Isolated from ‘Nero di Troia’ wine (Apulia, Southern Italy): Five Genome Sequences from the same terroir 95
The Microbiota of Non-cow Milk and Products 95
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
Potential probiotic properties of riboflavin-overproducing Lactic Acid Bacteria. 94
Intraspecific riboflavin overproduction variability in lactic acid bacteria 94
Interacting Lactobacillus plantarum and human intestinal epithelial cells: potential effects on host immune response. 92
Microbial information regimen in EU geographical indications 92
Probiotic activity of riboflavin-overproducing Lactobacillus strains 91
Lactobacillus plantarum WCFS1 β-Fructosidase: Evidence for an Open Funnel-Like Channel Through the Catalytic Domain with Importance for the Substrate Selectivity 91
Prevalence of L., Listeria monocytogenes, Esherichia coli O157:H7 and Esherichia coli O104:H4 in mixed letture and rocket leaves sold in Apulian markets. 90
Genome Sequence of Oenococcus oeni OM27, the First Fully Assembled Genome of a Strain Isolated from an Italian Wine 90
Lactic Acid Bacteria to produce cereal-based riboflavin-enriched foods 90
Variability of riboflavin overproduction in Lactobacillus plantarum. 89
MPN-qRTPCR method and quantification of Listeria monocytogenes in Ready to Eat vegetables. 88
LAB and food fermentations: into the wild 87
Draft Genome Sequence of Lactobacillus collinoides CUPV237, an Exopolysaccharide and Riboflavin Producer Isolated from Cider 87
Proteomic analysis of CtsR-dependent proteins of Lactobacillus plantarum under physiological and stress conditions. 84
Totale 13.030
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Categoria #
all - tutte 74.641
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 74.641
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/202114 0 0 0 0 0 0 0 0 0 0 0 14
2021/2022782 93 7 34 43 49 30 37 57 99 116 38 179
2022/20232.795 245 130 146 163 141 251 17 259 1.263 28 91 61
2023/2024483 62 38 47 20 38 94 13 39 5 23 13 91
2024/20252.615 110 11 59 112 142 451 193 153 663 134 270 317
2025/20264.013 278 387 359 429 264 210 813 458 325 291 104 95
Totale 15.499