CORICH, VIVIANA
 Distribuzione geografica
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Continente #
NA - Nord America 10.705
EU - Europa 1.674
AS - Asia 953
SA - Sud America 31
OC - Oceania 30
AF - Africa 18
Continente sconosciuto - Info sul continente non disponibili 4
Totale 13.415
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Nazione #
US - Stati Uniti d'America 10.679
CN - Cina 773
IT - Italia 529
FI - Finlandia 301
DE - Germania 222
SE - Svezia 212
UA - Ucraina 143
VN - Vietnam 92
GB - Regno Unito 84
FR - Francia 41
AU - Australia 29
IN - India 27
IE - Irlanda 26
CA - Canada 22
ES - Italia 22
BR - Brasile 17
RO - Romania 16
CZ - Repubblica Ceca 12
JP - Giappone 11
MA - Marocco 11
NL - Olanda 10
NO - Norvegia 9
PH - Filippine 9
PT - Portogallo 9
CL - Cile 8
IR - Iran 8
KR - Corea 8
BG - Bulgaria 7
IL - Israele 7
PL - Polonia 7
CH - Svizzera 6
SG - Singapore 6
HU - Ungheria 4
DK - Danimarca 3
EU - Europa 3
IQ - Iraq 3
MX - Messico 3
RU - Federazione Russa 3
SA - Arabia Saudita 3
TH - Thailandia 3
AR - Argentina 2
DZ - Algeria 2
EC - Ecuador 2
HR - Croazia 2
SK - Slovacchia (Repubblica Slovacca) 2
TN - Tunisia 2
TR - Turchia 2
ZA - Sudafrica 2
A2 - ???statistics.table.value.countryCode.A2??? 1
AT - Austria 1
BE - Belgio 1
BN - Brunei Darussalam 1
LT - Lituania 1
MD - Moldavia 1
NG - Nigeria 1
NZ - Nuova Zelanda 1
PE - Perù 1
PR - Porto Rico 1
VE - Venezuela 1
Totale 13.415
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Città #
Fairfield 1.388
Woodbridge 1.163
Ann Arbor 1.112
Houston 952
Chandler 807
Ashburn 723
Jacksonville 709
Wilmington 586
Cambridge 524
Seattle 506
Princeton 263
Beijing 216
Padova 207
Medford 192
Nanjing 147
Helsinki 136
San Diego 120
Des Moines 113
New York 101
Dong Ket 91
Boardman 89
Roxbury 82
Guangzhou 60
Shenyang 49
Hebei 41
Tianjin 37
Nanchang 34
Jinan 32
Jiaxing 29
Milan 27
Norwalk 27
Dublin 25
Changsha 22
Washington 20
London 17
Ningbo 17
Zhengzhou 17
Mount Barker 15
Redwood City 14
Taizhou 14
Borås 13
Indiana 13
Phoenix 13
Haikou 12
Timisoara 12
Falls Church 10
Ogden 10
Paris 9
Pune 9
Rome 9
Tangier 9
Břeclav 8
Hangzhou 8
Chengdu 7
Hounslow 7
Los Angeles 7
Madrid 7
Nürnberg 7
San Mateo 7
Santiago 7
Sofia 7
Vila Real 7
Berlin 6
Kilburn 6
Montpellier 6
San Francisco 6
Adelaide 5
Guelph 5
Kharkiv 5
Lanzhou 5
Modesto 5
Oslo 5
Pisa 5
Pittsburgh 5
Romano d'Ezzelino 5
Tokyo 5
Turin 5
Verona 5
As 4
Chiswick 4
Florence 4
Frankfurt am Main 4
Fuzhou 4
Islington 4
Mel 4
Montreal 4
Pianella 4
Qiryat Ye'arim 4
Rockville 4
Salamanca 4
Singapore 4
Stockholm 4
Tappahannock 4
Toronto 4
Bangkok 3
Bergisch Gladbach 3
Boves 3
Budapest 3
Buffalo 3
Carbonera 3
Totale 11.088
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Nome #
Biocontrol Ability and Action Mechanism of Starmerella bacillaris (Synonym Candida zemplinina) Isolated from Wine Musts against Gray Mold Disease Agent Botrytis cinerea on Grape and Their Effects on Alcoholic Fermentation 162
Genome comparison and physiological characterization of eight Streptococcus thermophilus strains isolated from Italian dairy products 148
Aptitude of Saccharomyces yeasts to ferment unripe grapes harvested during cluster thinning for reducing alcohol content of wine 136
Antiradical and antimicrobial properties of fermented red chicory (Cichorium intybus L.) by-products 134
In vitro Probiotic Potential and Anti-cancer Activity of Newly Isolated Folate-Producing Streptococcus thermophilus Strains 130
Different mechanisms of resistance modulate sulfite tolerance in wine yeasts 129
Co-fermentation of onion and whey: a promising synbiotic combination 129
Genetic variability and physiological traits of Saccharomyces cerevisiae strains isolated from “Vale dos Vinhedos” vineyards reflect agricultural practices and history of this Brazilian wet subtropical area 122
Characterization of symbiotic bacteria from the mediterranean legume crop Hedysarum coronarium (sulla) by multilocus enzyme electrophoresis 119
Comparative strain typing of Rhizobium leguminosarum bv. viciae natural populations 114
In vitro fermentation of key dietary compounds with rumen fluid: A genome-centric perspective 114
Aspects of marker/reporter stability and selectivity in soil microbiology 112
Effects of yeast inoculation on volatile compound production by grape marcs 110
Genome Sequences of Four Italian Streptococcus thermophilus Strains of Dairy Origin 108
Consequences of relative cellular positioning on quorum sensing and bacterial cell-to-cell communication 107
A rapid method for differentiating Saccharomyces sensu stricto strains from other yeast species in an enological environment 107
Oxidative stress response and nitrogen utilization are strongly variable in Saccharomyces cerevisiae wine strains with different fermentation performances 106
Milk microbial composition of Brazilian dairy cows entering the dry period and genomic comparison between Staphylococcus aureus strains susceptible to the bacteriophage vB_SauM-UFV_DC4 105
Characteristics of Compost Obtained from Winemaking Byproducts 104
Fate of genetically modified Rhizobium leguminosarum biovar viciae during long-term storage of commercial inoculants 103
Selection and validation of reference genes for quantitative real-time PCR studies during Saccharomyces cerevisiae alcoholic fermentation in presence of sulfite 103
Draft Genome Sequence of the Yeast Starmerella bacillaris (syn., Candidazemplinina) FRI751 Isolated from Fermenting Must of Dried Raboso Grapes 103
Outlining a selection procedure for Saccharomyces cerevisiae isolated from grape marc to improve fermentation process and distillate quality 103
A sulphite-inducible form of the sulphite efflux gene SSU1 in a Saccharomyces cerevisiae wine yeast 102
Biodiversity of microbial consortia isolated from traditional fresh sheep cheese Karakačanski skakutanac 100
Safety and Stability of Two Potentially Probiotic Lactobacillus Strains After In Vitro Gastrointestinal Transit 97
Yeast population dynamics during pilot-scale storage of grape marcs for the production of Grappa, a traditional Italian alcoholic beverage 96
A genomic strategy to characterize oenological Saccharomyces cerevisiae strains 96
Potential use of scotta, the by-product of the ricotta cheese manufacturing process, for the production of fermented drinks 94
Short communication: Comparison of growth kinetics at different temperatures of Streptococcus macedonicus and Streptococcus thermophilus strains of dairy origin 94
A Cryptic Non-Inducible Prophage Confers Phage-Immunity on the Streptococcus thermophilus M17PTZA496 94
Long term evaluation of field-released genetically modified rhizobia 93
Environmental impact of genetically modified Rhizobium leguminosarum bv viciae 92
A novel approach for molecular characterization of bacterial populations from natural starter cultures 91
Dynamics of Saccharomyces cerevisiae strains isolated from vine bark in vineyard: Influence of plant age and strain presence during grape must spontaneous fermentations 91
Sau-PCR, a novel amplification technique for genetic fingerprinting of microorganisms 90
The impact of genomic variability on gene expression in environmentalSaccharomyces cerevisiaestrains 90
Draft genome sequence data of Lactobacillus paracasei strain DTA83 isolated from infant stools 89
Effects of grape marcs acidification treatment on the evolution of indigenous yeast populations during the production of Grappa 88
Exploring the use of Saccharomyces cerevisiae commercial strain and Saccharomycodes ludwigii natural isolate for grape marc fermentation to improve sensory properties of spirits 88
Differences in Carbohydrates Utilization and Antibiotic Resistance Between Streptococcus macedonicus and Streptococcus thermophilus Strains Isolated from Dairy Products in Italy 88
Whole genome comparison of two Starmerella bacillaris strains with other wine yeasts uncovers genes involved in modulating important winemaking traits 88
Biodiversity, dynamics and ecology of bacterial community during grape marc storage for the production of grappa 87
Whole-Genome Sequence of Streptococcus macedonicus Strain 33MO, Isolated from the Curd of Morlacco Cheese in the Veneto Region (Italy) 86
Comparative evaluation of cheese whey microbial composition from four Italian cheese factories by viable counts and 16S rRNA gene amplicon sequencing 86
Characterization and identification of yeast bioactive peptides released during fermentation and autolysis in model wine 85
Probiotic potential and biofilm inhibitory activity of Lactobacillus casei group strains isolated from infant feces 84
Acidification of grape marc for alcoholic beverage production: effects on indigenous microflora and aroma profile after distillation. 84
Experimental conditions may affect reproducibility of the beta-galactosidase assay 83
Metagenomic analysis of the microbial community in fermented grape marc reveals that Lactobacillus fabifermentans is one of the dominant species: insights into its genome structure. 83
The complete genome sequence of Trueperella pyogenes UFV1 reveals a processing system involved in the quorumsensing signal response 81
Genome Sequence of Lactobacillus fabifermentans Strain T30PCM01, Isolated from Fermenting Grape Marc 80
Evaluation of red chicory extract as natural antioxidant by pure lipid oxidation and yeast oxidative stress response as model systems 80
Comparative Transcriptomic Analysis of Streptococcus thermophilus TH1436 and TH1477 Showing Different Capability in the Use of Galactose 79
Genomic and phenotypic assessments of safety and probiotic properties of Streptococcus macedonicus strains of dairy origin 79
Microbiota of Karakačanski skakutanac, an artisanal fresh sheep cheese studied by culture-independent PCR-ARDRA and PCR-DGGE 78
Grape marcs as unexplored source of new yeasts for future biotechnological applications. 78
Environmental impact of genetically modified Azospirillum brasilense, Pseudomonas fluorescens and Rhizobium leguminosarum released as soil/seed inoculants. 77
Draft Genome Sequences of Three Virulent Streptococcus thermophilus Bacteriophages Isolated from the Dairy Environment in the Veneto Region of Italy 77
Environmental impact of genetically modified Azospirillum brasilense, Pseudomonas fluorescens, and Rhizobium leguminosarum released as soil/seed inoculants 76
The beneficial plant growth-promoting association of Rhizobium leguminosarum bv. trifolii with rice roots 76
The role of nitrogen uptake on the competition ability of three vineyard Saccharomyces cerevisiae strains 76
The fate of genetically modified Rhizobium leguminosarum bv. viciae during inoculant manufacturing and storage. 75
Nod factor perception during infection thread growth fine-tunes nodulation 75
Development of a "reporter" gene cassette for monitoring genetically modified Rhizobium leguminosarum 75
Ecology and plant growth-promoting activities of the natural association between Rhizobium leguminosarum bv. trifolii and rice roots 74
Genome Sequences of Streptococcus thermophilus Strains MTH17CL396 and M17PTZA496 from Fontina, an Italian PDO Cheese 74
Gel elettroforesi pulsata come metodo per il monitoraggio di Rhizobium leguminosarum 73
Lactobacillus paracasei probiotic properties and survivability under stress-induced by processing and storage of ice cream bar or ice-lolly 73
Biocontrol activity of Starmerella bacillaris yeast against blue mold disease on apple fruit and its effect on cider fermentation 72
Co-fermentation of onion and whey: a promising prebiotic and probiotic combination 71
Saccharomyces cerevisiae vineyard strains have different nitrogen requirements that affect their fermentation performances 69
Effect of different initial pH on the growth of Streptococcus macedonicus and Streptococcus thermophilus strains 69
Persistence behaviour of genetically modified rhizobia in Italian Soils 69
Synbiotic VSL#3 and yacon-based product modulate the intestinal microbiota and prevent the development of pre-neoplastic lesions in a colorectal carcinogenesis model 69
Comparison between culturable and non culturable bacterial communities in an alpine lake ecosystem 68
Whole-genome sequence of Starmerella bacillaris PAS13, a nonconventional enological yeast with antifungal activity 68
The geographic distribution of saccharomyces cerevisiae isolates within three Italian neighboring winemaking regions reveals strong differences in yeast abundance, genetic diversity and industrial strain dissemination 67
Relationships between chemical and microbiological composition of commercial plain yogurts 66
Deciphering the diversity of Vitis vinifera microbiome trough the exploration of different ecological niches 66
Whole-genome sequences of three Streptococcus macedonicus strains isolated from Italian cheeses in the Veneto region 66
Natural endophytic association between Rhizobium leguminosarum bv. trifolii and rice roots and assessment of its potential to promote rice growth 65
The release of genetically modified rhizobia in the environment: field studies and key scientific issues 65
Isolation, Identification, and Characterisation of Beer-Spoilage Lactic Acid Bacteria from Microbrewed Beer from Victoria, Australia 65
Molecular characterization of culturable and viable populations of a whey starter culture from Grana Padano cheese manufacturing 64
A method to rapidly differentiate Saccharomyces sensu stricto strains from other yeasts related to the enological environment 64
Microbial profiling during anaerobic digestion of cheese whey in reactors operated at different conditions 64
Whole genome sequences of Streptococcus thermophilus strains TH1435 and TH1436 isolated from raw goat milk 63
The Different Physical and Chemical Composition of Grape Juice and Marc Influence Saccharomyces cerevisiae Strains Distribution During Fermentation 63
Use of selected yeast strains to inoculate grape marcs for the production of Grappa 62
Importanza del momento d'inoculo nella fermentazione malolattica di Raboso Piave. 62
Sau-PCR, an amplification technique to differentiate closely related strains 62
Prediction of microbial activity in fermenting grape marc by near infrared reflectance spectroscopy 61
Valorisation of a milk industry by-product as substrate for microbial growth 60
A selection program for the isolation of autochthonous yeast strains in the production area of Prosecco wine: distribution and biodiversity of Saccharomyces cerevisiae 58
Pulsed-field electrophoresis in contour-clamped homogeneous electric fields (CHEF) for the fingerprinting of Rhizobium spp. 58
Potential use of Starmerella bacillaris as fermentation starter for the production of low-alcohol beverages obtained from unripe grapes 58
Characterization of sulphite production and sulphite resistance in vineyard native yeasts and in commercial wine starters 57
Isolamento e caratterizzazione genetica di batteri malolattici da vino Raboso Piave 56
Pulsed-field gel electrophoresis as a monitoring method for Rhizobium leguminosarum 56
Totale 8.586
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Categoria #
all - tutte 44.483
article - articoli 29.810
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 133
patent - brevetti 297
selected - selezionate 0
volume - volumi 1.195
Totale 75.918
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/2019632 0 0 0 0 0 0 0 0 0 0 307 325
2019/20202.490 432 77 30 149 216 175 178 250 249 396 211 127
2020/20212.139 106 126 72 115 143 129 85 245 290 373 265 190
2021/20222.254 63 387 240 178 94 126 73 221 104 39 222 507
2022/20232.024 405 48 44 204 393 272 3 180 295 17 121 42
2023/20241.163 95 178 133 119 108 279 69 90 39 48 5 0
Totale 13.624