PITINO, IOLE
 Distribuzione geografica
Continente #
NA - Nord America 260
EU - Europa 198
AS - Asia 58
AF - Africa 4
SA - Sud America 3
OC - Oceania 1
Totale 524
Nazione #
US - Stati Uniti d'America 243
IT - Italia 66
IE - Irlanda 54
UA - Ucraina 50
CN - Cina 46
CA - Canada 17
RU - Federazione Russa 15
FR - Francia 6
GB - Regno Unito 5
VN - Vietnam 4
UZ - Uzbekistan 3
CI - Costa d'Avorio 2
IN - India 2
SN - Senegal 2
VE - Venezuela 2
AU - Australia 1
BG - Bulgaria 1
BR - Brasile 1
CH - Svizzera 1
JP - Giappone 1
LB - Libano 1
SG - Singapore 1
Totale 524
Città #
Jacksonville 64
Dublin 54
Chandler 44
Nanjing 15
Cambridge 14
Lawrence 14
Toronto 14
Andover 13
Catania 11
Des Moines 7
San Mateo 7
Boardman 6
Hebei 6
Wilmington 6
Messina 5
Changsha 4
Dong Ket 4
Nanchang 4
Palermo 4
Shenyang 4
Ottawa 3
Saint Petersburg 3
Vicenza 3
Abidjan 2
Chiswick 2
Dakar 2
Hangzhou 2
Incisa 2
Jiaxing 2
Jinan 2
Marseille 2
Modena 2
Moscow 2
Naples 2
Ningbo 2
Padova 2
Torino 2
Vizzola Ticino 2
Adelaide 1
Angri 1
Ann Arbor 1
Ashburn 1
Canoga Park 1
Cesena 1
Changchun 1
Foz do Iguaçu 1
Genova 1
Guangzhou 1
Liberty Lake 1
Midhurst 1
Milan 1
Milazzo 1
Mumbai 1
Norwalk 1
Paris 1
Pune 1
Sacile 1
Savigliano 1
Singapore 1
Siracusa 1
Southampton 1
Tambov 1
Tianjin 1
Tokyo 1
Utica 1
Yurovka 1
Totale 367
Nome #
Caratterizzazione fenotipica e genotipica di lieviti e batteri lattici isolati da lievito naturale per Panettone. (Phenotypic and genotypic characterization of lactic acid bacteria and yeasts from sourdough for Panettone production) 67
Sicurezza dei ceppi probiotici 51
Survival of Lactobacillus rhamnosus strains inoculated in cheese matrix during simulated human digestion 45
Survival of Lactobacillus rhamnosus in the upper gastro-intestinal tract 42
Integrated agronomical and technological approach for the quality maintenance of ready-to-fry potato sticks during refrigerated storage 42
Effect of wild strains used as starter cultures and adjunct cultures on the volatile compounds of the Pecorino cheese 40
Survival of potential probiotic lactobacilli used as adjunct cultures on Pecorino Siciliano cheese ripening and passage through the gastrointestinal tract of healthy volunteers. 39
Probiotic features of Lactobacillus strains isolated from Ragusano and Pecorino Siciliano cheeses 38
Bacterial population of Pecorino Crotonese cheese and its influence in flavour formation. 37
Diversity of bacterial population of table olives assessed by PCR-DGGE analysis 36
Survival of Lactobacillus rhamnosus probiotic strains in peach jam during storage at different temperatures. 35
Microbiota and metabolome during controlled and spontaneous fermentation of Nocellara Etnea table olives 32
Biopreservation of minimally processed iceberg lettuces using a bacteriocin produced by Lactococcus lactis wild strains 26
Pecorino Crotonese cheese: study of bacterial population and flavour compounds 21
Totale 551
Categoria #
all - tutte 1.821
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 1.821


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/20191 0 0 0 0 0 0 0 0 0 0 0 1
2019/202092 32 6 6 0 6 1 15 0 7 0 16 3
2020/202182 0 6 13 2 22 2 13 0 6 3 13 2
2021/2022102 14 16 1 0 14 0 15 5 10 1 1 25
2022/2023163 14 1 11 9 20 19 0 27 44 0 7 11
2023/202448 6 13 3 3 11 4 1 4 0 1 2 0
Totale 551