CORICH, VIVIANA
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
NA - Nord America 14.616
AS - Asia 7.391
EU - Europa 5.430
AF - Africa 1.664
SA - Sud America 1.506
OC - Oceania 212
Continente sconosciuto - Info sul continente non disponibili 73
Totale 30.892
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 13.681
SG - Singapore 2.749
CN - Cina 1.470
IT - Italia 1.228
BR - Brasile 922
HK - Hong Kong 832
VN - Vietnam 497
DE - Germania 496
FI - Finlandia 469
PL - Polonia 329
SE - Svezia 273
FR - Francia 230
RU - Federazione Russa 204
UA - Ucraina 197
NL - Olanda 180
SI - Slovenia 176
GB - Regno Unito 173
IE - Irlanda 140
AR - Argentina 122
IN - India 121
CA - Canada 108
MX - Messico 108
ES - Italia 107
TR - Turchia 88
JP - Giappone 86
ID - Indonesia 85
ZA - Sudafrica 83
IQ - Iraq 78
CI - Costa d'Avorio 74
AU - Australia 70
EC - Ecuador 70
PT - Portogallo 69
RO - Romania 65
TW - Taiwan 65
MA - Marocco 64
KR - Corea 63
NP - Nepal 62
AE - Emirati Arabi Uniti 61
IR - Iran 61
CO - Colombia 59
IL - Israele 59
CZ - Repubblica Ceca 58
HU - Ungheria 58
VE - Venezuela 58
NO - Norvegia 57
EG - Egitto 56
PE - Perù 56
AT - Austria 55
CH - Svizzera 54
GA - Gabon 54
BY - Bielorussia 53
MU - Mauritius 53
PK - Pakistan 53
AO - Angola 52
LC - Santa Lucia 52
SA - Arabia Saudita 52
TH - Thailandia 52
JM - Giamaica 51
KZ - Kazakistan 51
LB - Libano 51
ME - Montenegro 51
TT - Trinidad e Tobago 51
UG - Uganda 51
UZ - Uzbekistan 51
PR - Porto Rico 50
CL - Cile 49
DK - Danimarca 49
KG - Kirghizistan 49
SO - Somalia 49
BG - Bulgaria 48
KE - Kenya 48
LU - Lussemburgo 48
BD - Bangladesh 47
EE - Estonia 47
LV - Lettonia 47
MK - Macedonia 47
PA - Panama 47
PH - Filippine 47
PS - Palestinian Territory 47
BE - Belgio 46
PY - Paraguay 46
ZW - Zimbabwe 46
TJ - Tagikistan 45
BF - Burkina Faso 44
KH - Cambogia 44
RS - Serbia 44
TN - Tunisia 44
AL - Albania 43
BA - Bosnia-Erzegovina 43
GT - Guatemala 43
MY - Malesia 43
SK - Slovacchia (Repubblica Slovacca) 43
UY - Uruguay 43
CW - ???statistics.table.value.countryCode.CW??? 42
GN - Guinea 42
BB - Barbados 41
BO - Bolivia 41
BZ - Belize 41
ET - Etiopia 41
MD - Moldavia 41
Totale 28.929
Salva come PNG Salva come JPEG
Città #
Singapore 1.445
Ashburn 1.434
Fairfield 1.388
Woodbridge 1.163
Ann Arbor 1.112
Houston 959
Chandler 807
Hong Kong 798
Jacksonville 709
Wilmington 589
Santa Clara 555
Cambridge 525
Seattle 514
Beijing 479
Boardman 347
Padova 300
Princeton 263
Bytom 256
Medford 192
Helsinki 187
Los Angeles 179
New York 179
Munich 172
Milan 167
Ho Chi Minh City 148
Nanjing 147
Dublin 126
San Diego 120
Des Moines 114
Hanoi 95
Dong Ket 91
Roxbury 82
São Paulo 81
Buffalo 74
Turku 74
Abidjan 69
Velenje 66
Ljubljana 65
Guangzhou 64
Chicago 62
Libreville 53
Castries 50
London 50
Kampala 49
Shenyang 49
Luanda 47
Vienna 45
Riga 44
Tashkent 43
Tianjin 43
Tokyo 43
Nairobi 42
Panama City 42
Conakry 41
Dushanbe 41
Hebei 41
Padua 41
Podgorica 41
Rome 41
Bridgetown 40
Redondo Beach 40
Harare 39
Lima 39
Bishkek 38
Dakar 38
Phnom Penh 38
Tallinn 38
Brooklyn 37
Minsk 37
Montevideo 37
Managua 36
Warsaw 36
Antananarivo 35
Baku 35
Kigali 35
Lusaka 35
Montreal 35
Nanchang 35
Noumea 35
Ouagadougou 34
Andorra la Vella 33
Jinan 33
Kingston 33
Stockholm 33
Willemstad 33
Accra 32
Niamey 32
Phoenix 32
Skopje 32
Ulan Bator 32
Vientiane 32
Amman 31
Bangkok 31
Dili 31
Tbilisi 31
Addis Ababa 30
Dar es Salaam 30
Jiaxing 30
Guatemala City 29
Havana 29
Totale 18.444
Salva come PNG Salva come JPEG
Nome #
Characterization and identification of yeast bioactive peptides released during fermentation and autolysis in model wine 414
EVALUATION OF MICROBIAL DYNAMICS OF GREEN AND BLACK KOMBUCHA CONSORTIA AND IN VITRO BIOACTIVITIES DURING ONE YEAR OF BACKSLOPPING 366
FERMENTATION OF CALENDULA, ECHINACEA AND MALVA OFFICINAL PLANT EXTRACTS AS A MEANS OF INCREASING THEIR SENSORY, ANTIOXIDANT, ANTIMICROBIAL AND NUTRACEUTICAL PROPERTIES 261
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 256
Genome comparison and physiological characterization of eight Streptococcus thermophilus strains isolated from Italian dairy products 235
Antiradical and antimicrobial properties of fermented red chicory (Cichorium intybus L.) by-products 226
Aptitude of Saccharomyces yeasts to ferment unripe grapes harvested during cluster thinning for reducing alcohol content of wine 223
Interactions between Starmerella bacillaris and Saccharomyces cerevisiae during sequential fermentations influence the release of yeast mannoproteins and impact the protein stability of an unstable wine 216
In vitro Probiotic Potential and Anti-cancer Activity of Newly Isolated Folate-Producing Streptococcus thermophilus Strains 204
Co-fermentation of onion and whey: a promising synbiotic combination 201
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 200
Characteristics of Compost Obtained from Winemaking Byproducts 197
Fate of genetically modified Rhizobium leguminosarum biovar viciae during long-term storage of commercial inoculants 193
Safety and Stability of Two Potentially Probiotic Lactobacillus Strains After In Vitro Gastrointestinal Transit 193
Different mechanisms of resistance modulate sulfite tolerance in wine yeasts 190
A rapid method for differentiating Saccharomyces sensu stricto strains from other yeast species in an enological environment 187
A Cryptic Non-Inducible Prophage Confers Phage-Immunity on the Streptococcus thermophilus M17PTZA496 185
Dynamics of Saccharomyces cerevisiae strains isolated from vine bark in vineyard: Influence of plant age and strain presence during grape must spontaneous fermentations 185
Consequences of relative cellular positioning on quorum sensing and bacterial cell-to-cell communication 184
Aspects of marker/reporter stability and selectivity in soil microbiology 184
New insights into the raw milk microbiota diversity from animals with a different genetic predisposition for feed efficiency and resilience to mastitis 183
In vitro fermentation of key dietary compounds with rumen fluid: A genome-centric perspective 183
Probiotic potential and biofilm inhibitory activity of Lactobacillus casei group strains isolated from infant feces 183
Comparative evaluation of cheese whey microbial composition from four Italian cheese factories by viable counts and 16S rRNA gene amplicon sequencing 181
Biodiversity of microbial consortia isolated from traditional fresh sheep cheese Karakačanski skakutanac 180
A sulphite-inducible form of the sulphite efflux gene SSU1 in a Saccharomyces cerevisiae wine yeast 180
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 180
Oxidative stress response and nitrogen utilization are strongly variable in Saccharomyces cerevisiae wine strains with different fermentation performances 178
Effects of yeast inoculation on volatile compound production by grape marcs 175
Potential use of scotta, the by-product of the ricotta cheese manufacturing process, for the production of fermented drinks 174
Shotgun proteomics of Starmerella bacillaris and S. cerevisiae in sequential fermentation with a focus on glycans biosynthesis and metabolism 173
Genomic and phenotypic assessments of safety and probiotic properties of Streptococcus macedonicus strains of dairy origin 170
Outlining a selection procedure for Saccharomyces cerevisiae isolated from grape marc to improve fermentation process and distillate quality 164
Acidification of grape marc for alcoholic beverage production: effects on indigenous microflora and aroma profile after distillation. 164
Safety, functionality and genomic assessment of Pediococcus acidilactici strains isolated from traditional Persian fermented products with potential probiotic properties and hypocholesterolemic effect 161
Comparative strain typing of Rhizobium leguminosarum bv. viciae natural populations 161
Environmental impact of genetically modified Rhizobium leguminosarum bv viciae 158
Draft Genome Sequence of the Yeast Starmerella bacillaris (syn., Candidazemplinina) FRI751 Isolated from Fermenting Must of Dried Raboso Grapes 158
Short communication: Comparison of growth kinetics at different temperatures of Streptococcus macedonicus and Streptococcus thermophilus strains of dairy origin 158
A critical issue on microbiological cut-off value of ampicillin resistance in Lactiplantibacillus plantarum 157
Selection and validation of reference genes for quantitative real-time PCR studies during Saccharomyces cerevisiae alcoholic fermentation in presence of sulfite 156
Biodiversity, dynamics and ecology of bacterial community during grape marc storage for the production of grappa 155
Genome Sequences of Four Italian Streptococcus thermophilus Strains of Dairy Origin 155
Comparative Transcriptomic Analysis of Streptococcus thermophilus TH1436 and TH1477 Showing Different Capability in the Use of Galactose 153
Draft genome sequence data of Lactobacillus paracasei strain DTA83 isolated from infant stools 153
Characterization and Identification of Yeast Peptides Released during Model Wine Fermentation and Lees Contact 152
Whole genome comparison of two Starmerella bacillaris strains with other wine yeasts uncovers genes involved in modulating important winemaking traits 152
Influence of the mannoproteins of different strains of Starmenella bacillaris used in single and sequential fermentations on foamability, tartaric and protein stabilities of wines 152
Differences in Carbohydrates Utilization and Antibiotic Resistance Between Streptococcus macedonicus and Streptococcus thermophilus Strains Isolated from Dairy Products in Italy 151
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 150
Biocontrol activity of Starmerella bacillaris yeast against blue mold disease on apple fruit and its effect on cider fermentation 150
Characterization of symbiotic bacteria from the mediterranean legume crop Hedysarum coronarium (sulla) by multilocus enzyme electrophoresis 149
Genome Sequence of Lactobacillus fabifermentans Strain T30PCM01, Isolated from Fermenting Grape Marc 148
Draft Genome Sequences of Three Virulent Streptococcus thermophilus Bacteriophages Isolated from the Dairy Environment in the Veneto Region of Italy 148
Exploring the use of Saccharomyces cerevisiae commercial strain and Saccharomycodes ludwigii natural isolate for grape marc fermentation to improve sensory properties of spirits 147
Whole-Genome Sequence of Streptococcus macedonicus Strain 33MO, Isolated from the Curd of Morlacco Cheese in the Veneto Region (Italy) 147
The role of nitrogen uptake on the competition ability of three vineyard Saccharomyces cerevisiae strains 147
A genomic strategy to characterize oenological Saccharomyces cerevisiae strains 146
Yeast population dynamics during pilot-scale storage of grape marcs for the production of Grappa, a traditional Italian alcoholic beverage 145
Saccharomyces cerevisiae vineyard strains have different nitrogen requirements that affect their fermentation performances 145
Co-fermentation of onion and whey: a promising prebiotic and probiotic combination 143
Long term evaluation of field-released genetically modified rhizobia 142
Microbial Diversity and Nutritional Properties of Persian "Yellow Curd" (Kashk Zard), a Promising Functional Fermented Food 142
Synbiotic VSL#3 and yacon-based product modulate the intestinal microbiota and prevent the development of pre-neoplastic lesions in a colorectal carcinogenesis model 142
A novel approach for molecular characterization of bacterial populations from natural starter cultures 141
Potential use of Starmerella bacillaris as fermentation starter for the production of low-alcohol beverages obtained from unripe grapes 141
The impact of genomic variability on gene expression in environmentalSaccharomyces cerevisiaestrains 139
Environmental impact of genetically modified Azospirillum brasilense, Pseudomonas fluorescens and Rhizobium leguminosarum released as soil/seed inoculants. 138
Effect of different initial pH on the growth of Streptococcus macedonicus and Streptococcus thermophilus strains 138
Effects of grape marcs acidification treatment on the evolution of indigenous yeast populations during the production of Grappa 137
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. 137
The complete genome sequence of Trueperella pyogenes UFV1 reveals a processing system involved in the quorumsensing signal response 137
The Different Physical and Chemical Composition of Grape Juice and Marc Influence Saccharomyces cerevisiae Strains Distribution During Fermentation 137
The impact of CUP1 gene copy-number and XVI-VIII/XV-XVI translocations on copper and sulfite tolerance in vineyard Saccharomyces cerevisiae strain populations 137
Sau-PCR, a novel amplification technique for genetic fingerprinting of microorganisms 136
Whole-genome sequence of Starmerella bacillaris PAS13, a nonconventional enological yeast with antifungal activity 136
Agricultural, Food and Environmental microbiology at the University of Padova. An evolutionary journey from lag phase to exponentiality 135
The beneficial plant growth-promoting association of Rhizobium leguminosarum bv. trifolii with rice roots 135
Whole-genome sequences of three Streptococcus macedonicus strains isolated from Italian cheeses in the Veneto region 134
Lactobacillus paracasei probiotic properties and survivability under stress-induced by processing and storage of ice cream bar or ice-lolly 134
Limosilactobacillus fermentum ING8, a Potential Multifunctional Non-Starter Strain with Relevant Technological Properties and Antimicrobial Activity 133
Ecology and plant growth-promoting activities of the natural association between Rhizobium leguminosarum bv. trifolii and rice roots 131
Grape marcs as unexplored source of new yeasts for future biotechnological applications. 131
Deciphering the diversity of Vitis vinifera microbiome trough the exploration of different ecological niches 130
Environmental impact of genetically modified Azospirillum brasilense, Pseudomonas fluorescens, and Rhizobium leguminosarum released as soil/seed inoculants 129
Nod factor perception during infection thread growth fine-tunes nodulation 129
Genome Sequences of Streptococcus thermophilus Strains MTH17CL396 and M17PTZA496 from Fontina, an Italian PDO Cheese 129
Chemoprevention of DMH-induced early colon carcinogenesis in male balb/c mice by administration of lactobacillus paracasei dta81 129
Assessment of the microbiological origin of blowing defects in Grana Padano Protected Designation of Origin cheese 129
Prediction of microbial activity in fermenting grape marc by near infrared reflectance spectroscopy 127
Experimental conditions may affect reproducibility of the beta-galactosidase assay 126
Whole genome sequences of Streptococcus thermophilus strains TH1435 and TH1436 isolated from raw goat milk 126
Complete Genome Sequence and Carbohydrates-Active EnZymes (CAZymes) Analysis of Lactobacillus paracasei DTA72, a Potential Probiotic Strain with Strong Capability to Use Inulin 126
Evaluation of red chicory extract as natural antioxidant by pure lipid oxidation and yeast oxidative stress response as model systems 126
Microbial landscape of cooked meat products: evaluating quality and safety in vacuum-packaged sausages using culture-dependent and culture-independent methods over 1 year in a sustainable food chain 125
Valorization of scotta, the by-product of ricotta production, by microbial fermentation for production of a probiotic drink 125
Biochemical and functional properties of wheat middlings bioprocessed by lactic acid bacteria 125
Fatty Acid Profile, Lipid Quality and Squalene Content of Teff (Eragrostis teff (Zucc.) Trotter) and Amaranth (Amaranthus caudatus L.) Varieties from Ethiopia 125
CEPPO DI LIEVITO Saccharomyces cerevisiae DBVPG35P, IL SUO USO PER LA PRODUZIONE FERMENTATIVA DI ALIMENTI, PARTICOLARMENTE DI VINO LISON E LISON CLASSICO, UN RELATIVO PRODOTTO E UN METODO PER LA SELEZIONE DEL CEPPO 124
Whole-genome sequence and comparative genome analysis of Lactobacillus paracasei DTA93, a promising probiotic lactic acid bacterium 124
Totale 16.232
Salva come PNG Salva come JPEG
Categoria #
all - tutte 92.088
article - articoli 58.261
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 352
patent - brevetti 641
selected - selezionate 0
volume - volumi 2.535
Totale 153.877
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20211.577 0 0 0 0 0 129 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
2023/20241.450 95 178 133 119 108 279 69 90 39 48 156 136
2024/20256.257 79 398 269 270 953 265 366 453 447 231 1.056 1.470
2025/202610.988 929 1.829 2.926 3.052 1.961 291 0 0 0 0 0 0
Totale 31.156