CAGGIA, Cinzia
 Distribuzione geografica
Continente #
EU - Europa 177
AS - Asia 45
NA - Nord America 32
AF - Africa 11
SA - Sud America 4
Totale 269
Nazione #
IT - Italia 147
US - Stati Uniti d'America 29
VN - Vietnam 21
IN - India 9
CZ - Repubblica Ceca 6
ET - Etiopia 5
IE - Irlanda 5
BE - Belgio 4
GB - Regno Unito 4
KR - Corea 4
RU - Federazione Russa 3
CA - Canada 2
CO - Colombia 2
DE - Germania 2
GR - Grecia 2
ID - Indonesia 2
IR - Iran 2
KE - Kenya 2
TR - Turchia 2
BR - Brasile 1
DZ - Algeria 1
EC - Ecuador 1
EG - Egitto 1
ES - Italia 1
FI - Finlandia 1
HK - Hong Kong 1
IL - Israele 1
MX - Messico 1
PK - Pakistan 1
PL - Polonia 1
RO - Romania 1
SY - Repubblica araba siriana 1
TH - Thailandia 1
UG - Uganda 1
ZA - Sudafrica 1
Totale 269
Città #
Catania 83
Dong Ket 19
Houston 4
Mumbai 4
San Francisco 4
Velletri 4
Amherst 3
Cagliari 3
Caserta 3
Harar 3
Mountain View 3
Ann Arbor 2
Ballyhaise 2
Bogotá 2
Cambridge 2
Camparada 2
Dublin 2
Favara 2
Florence 2
Izmir 2
Massafra 2
Messina 2
San Giorgio Del Sannio 2
Solo 2
Vancouver 2
Whitefield 2
Ancona 1
Augusta 1
Bac Giang 1
Bangalore 1
Basking Ridge 1
Catanzaro 1
Charlotte 1
Council Bluffs 1
Delhi 1
Esfahan 1
Guayaquil 1
Hanoi 1
Helsinki 1
Johannesburg 1
Kampala 1
Kashan 1
L'aquila 1
Lake Forest 1
León 1
Lipari 1
Mazzano Romano 1
Melito di Napoli 1
Milpitas 1
Modica 1
Molise 1
Nairobi 1
Napoli 1
Norwalk 1
Norwich 1
Noto 1
Nuremberg 1
Piove Di Sacco 1
Rome 1
Seoul 1
São Paulo 1
Tel Aviv 1
Warsaw 1
Waterford 1
Wilmington 1
Woodbridge 1
Totale 203
Nome #
Beneficial Effects of Pomegranate Peel Extract and Probiotics on Pre-adipocyte Differentiation, file dfe4d22b-c602-bb0a-e053-d805fe0a78d9 43
Nutritional and Functional Properties of Novel Protein Sources, file 0a5245c2-1c3c-4fd1-9d5d-e3073d049779 22
Bacterial population in traditional sourdough evaluated by molecular methods, file dfe4d226-fd2a-bb0a-e053-d805fe0a78d9 21
A large factory-scale application of selected autochthonous lactic acid bacteria for PDO Pecorino Siciliano cheese production, file dfe4d227-4077-bb0a-e053-d805fe0a78d9 20
Comparative genomic and functional analysis of Lactobacillus casei and Lactobacillus rhamnosus strains marketed as probiotics, file dfe4d227-3918-bb0a-e053-d805fe0a78d9 18
Effects of Microencapsulated Blend of Organic Acids and Essential Oils as Feed Additive on Quality of Chicken Breast Meat, file dfe4d22b-10b3-bb0a-e053-d805fe0a78d9 17
Dietary supplementation of tannin-extracts to lambs: Effects on meat fatty acids composition and stability and on microbial characteristics, file dfe4d229-d818-bb0a-e053-d805fe0a78d9 9
Effect of sequential inoculum of beta-glucosidase positive and probiotic strains on brine fermentation to obtain low salt sicilian table olives, file dfe4d229-a096-bb0a-e053-d805fe0a78d9 8
Detection of vaginal lactobacilli as probiotic candidates, file dfe4d229-a13a-bb0a-e053-d805fe0a78d9 8
Comparative Genomic and Functional Analysis of 100 Lactobacillus rhamnosus Strains and Their Comparison with Strain GG, file dfe4d227-3416-bb0a-e053-d805fe0a78d9 6
Lactic Acid Bacteria in Table Olive Fermentation, file dfe4d227-54e8-bb0a-e053-d805fe0a78d9 5
Effects of different stress parameters on growth and on oleuropein-degrading abilities of Lactiplantibacillus plantarum strains selected as tailored starter cultures for naturally table olives, file dfe4d22e-40eb-bb0a-e053-d805fe0a78d9 5
Polyphasic approach to study physico-chemical, microbiological and sensorial characteristics of artisanal Nicastrese goat’s cheese., file dfe4d228-67bf-bb0a-e053-d805fe0a78d9 4
Influence of PDO Ragusano cheese biofilm microbiota on flavour compounds formation., file dfe4d229-32f0-bb0a-e053-d805fe0a78d9 4
Piacentinu ennese PDO cheese as reservoir of promising probiotic bacteria, file dfe4d229-d814-bb0a-e053-d805fe0a78d9 4
Influence of packaging on spoilage yeast population in minimally processed orange slices, file dfe4d226-f9c9-bb0a-e053-d805fe0a78d9 3
Probiotic supplementation in systemic nickel allergy syndrome patients: Study of its effects on lactic acid bacteria population and on clinical symptoms, file dfe4d227-212e-bb0a-e053-d805fe0a78d9 3
Giarraffa and Grossa di Spagna naturally fermented table olives: Effect of starter and probiotic cultures on chemical, microbiological and sensory traits, file dfe4d227-2a14-bb0a-e053-d805fe0a78d9 3
Shelf-life of minimally processed blood oranges as effected by modified atmosphere packaging, file dfe4d227-2d36-bb0a-e053-d805fe0a78d9 3
Evaluation of Some Quality Parameters of Minimally Processed White and Violet-pigmented Cauliflowers Curds, file dfe4d227-2eca-bb0a-e053-d805fe0a78d9 3
Preliminary characterization of a beta-glucosidase from a Pichia anomala yeast strain of olive brine, file dfe4d227-49f0-bb0a-e053-d805fe0a78d9 3
Fermentation of Nocellara Etnea table olives by functional starter cultures at different low salt concentrations, file dfe4d229-3413-bb0a-e053-d805fe0a78d9 3
Effect of molasses and dried orange pulp as sheep dietary supplementation on physico-chemical, microbiological and fatty acid profile of comisana ewe's milk and cheese, file dfe4d22b-1a9c-bb0a-e053-d805fe0a78d9 3
Survival of Lactobacillus rhamnosus probiotic strains in peach jam during storage at different temperatures., file dfe4d22e-3ab5-bb0a-e053-d805fe0a78d9 3
Characterization of Bifidobacterium asteroides Isolates, file dfe4d22e-cb75-bb0a-e053-d805fe0a78d9 3
Artisanal and experimental Pecorino Siciliano cheese: microbial dynamics during manufacture assessed by culturing and PCR-DGGE analyses, file dfe4d226-f9ca-bb0a-e053-d805fe0a78d9 2
Listeria innoucua growth in fresh cut mixed leaf salad paskaged in modified atmosphere, file dfe4d226-fbf5-bb0a-e053-d805fe0a78d9 2
Caratterizzazione fenotipica e genotipica di lieviti e batteri lattici isolati da lievito naturale per Panettone, file dfe4d227-1253-bb0a-e053-d805fe0a78d9 2
Biopreservation of minimally processed iceberg lettuces using a bacteriocin produced by Lactococcus lactis wild strains, file dfe4d227-4019-bb0a-e053-d805fe0a78d9 2
LAB species and strain identification, file dfe4d229-e057-bb0a-e053-d805fe0a78d9 2
Antibiotic resistance and microbial indicator removals in a constructed wetland treating wastewater for agricultural reuse, file dfe4d22c-2d24-bb0a-e053-d805fe0a78d9 2
Phenols recovered from olive mill wastewater as natural booster to fortify blood orange juice, file 463f8635-70b2-420d-bd2a-05cba849ea11 1
Olive da tavola probiotiche, prospettive e possibilità, file dfe4d226-f748-bb0a-e053-d805fe0a78d9 1
Application of molecular approach to study lactic acid bacteria in artisanal cheeses, file dfe4d226-f79b-bb0a-e053-d805fe0a78d9 1
Sicurezza dei ceppi probiotici, file dfe4d226-f8d7-bb0a-e053-d805fe0a78d9 1
Physicochemical, microbiological, and sensory evaluation of minimally processed tarocco clone oranges packaged with 3 different permeability films, file dfe4d226-f8f9-bb0a-e053-d805fe0a78d9 1
Evoluzione della popolazione microbica del cavolo cinese di IV gamma in atmosfera modificata, file dfe4d226-fc08-bb0a-e053-d805fe0a78d9 1
Polyphasic characterization of bacterial community in fresh cut salads, file dfe4d226-fc2d-bb0a-e053-d805fe0a78d9 1
Lactobacillus plantarum, specie dominante nei vini siciliani a fermentazione malolattica spontanea, file dfe4d226-fd2e-bb0a-e053-d805fe0a78d9 1
Yeast dynamics during the fermentation of brined green olives treated in the field with kaolin and Bordeaux mixture to control the olive fruit fly, file dfe4d227-0585-bb0a-e053-d805fe0a78d9 1
Effect of wild strains used as starter cultures and adjunct cultures on the volatile compounds of the Pecorino Siciliano cheese, file dfe4d227-11c9-bb0a-e053-d805fe0a78d9 1
An alkaline beta-glucosidase isolated from an olive brine strain of Wickerhamomyces anomalus, file dfe4d227-1373-bb0a-e053-d805fe0a78d9 1
Preliminary characterization of wild lactic acid bacteria and their abilities to produce flavour compounds in ripened model cheese system, file dfe4d227-1670-bb0a-e053-d805fe0a78d9 1
Saccharomyces hybrids as a tool for improving the quality of Moscato di Siracusa DOC wine, file dfe4d227-1b27-bb0a-e053-d805fe0a78d9 1
Pecorino Crotonese cheese: study of bacterial population and flavour compounds, file dfe4d227-2779-bb0a-e053-d805fe0a78d9 1
Diversity of bacterial population of table olives assessed by PCR-DGGE analysis, file dfe4d227-2789-bb0a-e053-d805fe0a78d9 1
Influence of Saccharomyces uvarum on Volatile Acidity, Aromatic and Sensory Profile of Malvasia delle Lipari Wine, file dfe4d227-3848-bb0a-e053-d805fe0a78d9 1
Survival of Lactobacillus rhamnosus in the upper gastro-intestinal tract, file dfe4d227-386d-bb0a-e053-d805fe0a78d9 1
PARTIAL SEQUENCING OF THE β-GLUCOSIDASE-ENCODING GENE OF YEAST STRAINS ISOLATED FROM MUSTS AND WINES, file dfe4d227-38e2-bb0a-e053-d805fe0a78d9 1
Biological control of peach fungal pathogens by commercial products and indigenous yeast, file dfe4d227-3c3b-bb0a-e053-d805fe0a78d9 1
Growth acid-adapted Listeria monocytogenes in orange juice and in minimally processed orange slices, file dfe4d227-3eab-bb0a-e053-d805fe0a78d9 1
null, file dfe4d227-4ab5-bb0a-e053-d805fe0a78d9 1
Shelf-life of Chinese cabbage (Brassica campestris L. ssp. pekinensis Lour) packaged in ordinary atmosphere, file dfe4d227-8e97-bb0a-e053-d805fe0a78d9 1
Olive da tavola probiotiche, prospettive e possibilità, file dfe4d227-a110-bb0a-e053-d805fe0a78d9 1
Polyphasic characterization of bacterial community in fresh cut salads, file dfe4d227-b4ed-bb0a-e053-d805fe0a78d9 1
Microbiota and metabolome during controlled and spontaneous fermentation of Nocellara Etnea table olives, file dfe4d228-68e7-bb0a-e053-d805fe0a78d9 1
Bacterial biota of women with bacterial vaginosis treated with lactoferrin: an open prospective randomized trial, file dfe4d228-a410-bb0a-e053-d805fe0a78d9 1
Effects of selected bacterial cultures on safety and sensory traits of Nocellara Etnea olives produced at large factory scale, file dfe4d229-340e-bb0a-e053-d805fe0a78d9 1
Constructed wetlands combined with disinfection systems for removal of urban wastewater contaminants, file dfe4d229-be97-bb0a-e053-d805fe0a78d9 1
Constructed wetland for winery wastewater treatment and irrigation reuse, file dfe4d229-e971-bb0a-e053-d805fe0a78d9 1
Probiotic features of Lactobacillus strains isolated from Ragusano and Pecorino Siciliano cheeses, file dfe4d22b-d28c-bb0a-e053-d805fe0a78d9 1
Selection of promising probiotic strains isolated from Piacentinu Ennese PDO cheese, file dfe4d22b-e0e2-bb0a-e053-d805fe0a78d9 1
Characterization of bioactive Leuconostoc mesenteroides producing bacteriocin strains isolated from camel’s and goat’s Algerian raw milks, file dfe4d22d-ebf8-bb0a-e053-d805fe0a78d9 1
Employ of Citrus By-product as Fat Replacer Ingredient for Bakery Confectionery Products, file dfe4d22e-145e-bb0a-e053-d805fe0a78d9 1
Microbial Application to Improve Olive Mill Wastewater Phenolic Extracts, file dfe4d22e-5971-bb0a-e053-d805fe0a78d9 1
Coating Lacticaseibacillus rhamnosus GG in Alginate Systems: an Emerging Strategy Towards Improved Viability in Orange Juice, file dfe4d22e-b40f-bb0a-e053-d805fe0a78d9 1
Effect of seasonality on physico-chemical and microbiological properties of nicastrese milk and artisanal cheese, file dfe4d22e-c942-bb0a-e053-d805fe0a78d9 1
Hybridization of saccharomyces cerevisiae sourdough strains with cryotolerant saccharomyces bayanus nbrc1948 as a strategy to increase diversity of strains available for lager beer fermentation, file dfe4d22e-cc66-bb0a-e053-d805fe0a78d9 1
Olive Pomace and Pâté Olive Cake as Suitable Ingredients for Food and Feed, file dfe4d22e-cd05-bb0a-e053-d805fe0a78d9 1
Olive mill wastewater as renewable raw materials to generate high added-value products for agro-food industries., file dfe4d22e-d853-bb0a-e053-d805fe0a78d9 1
Microbial Consortia Involved in Traditional Sicilian Sourdough: Characterization of Lactic Acid Bacteria and Yeast Populations, file dfe4d22e-d897-bb0a-e053-d805fe0a78d9 1
Totale 276
Categoria #
all - tutte 413
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 413


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2017/20181 0000 10 00 0000
2018/201913 1057 00 00 0000
2019/202013 0100 01 42 0311
2020/2021102 2105 10 947 321319
2021/2022100 3986 38 06 2420103
2022/202340 157162 00 00 0000
Totale 276