CNR Institutional Research Information System

SILVETTI, TIZIANA
 Distribuzione geografica
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Continente #
AS - Asia 2.342
NA - Nord America 1.707
EU - Europa 1.018
SA - Sud America 477
AF - Africa 41
OC - Oceania 3
Continente sconosciuto - Info sul continente non disponibili 1
Totale 5.589
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Nazione #
US - Stati Uniti d'America 1.638
SG - Singapore 931
CN - Cina 558
IT - Italia 550
BR - Brasile 397
HK - Hong Kong 292
VN - Vietnam 249
FR - Francia 142
NL - Olanda 80
KR - Corea 79
GB - Regno Unito 50
IN - India 46
FI - Finlandia 40
JP - Giappone 40
DE - Germania 32
CA - Canada 29
BD - Bangladesh 28
AR - Argentina 24
MX - Messico 23
ID - Indonesia 20
ZA - Sudafrica 18
TR - Turchia 16
RU - Federazione Russa 15
EC - Ecuador 14
PL - Polonia 13
SE - Svezia 13
UA - Ucraina 12
CH - Svizzera 11
CO - Colombia 11
ES - Italia 11
VE - Venezuela 11
AT - Austria 10
IE - Irlanda 10
IL - Israele 10
MA - Marocco 9
AE - Emirati Arabi Uniti 8
IQ - Iraq 8
SA - Arabia Saudita 8
PE - Perù 7
RO - Romania 6
CL - Cile 5
MY - Malesia 5
CZ - Repubblica Ceca 4
HN - Honduras 4
PH - Filippine 4
PK - Pakistan 4
PY - Paraguay 4
TN - Tunisia 4
UZ - Uzbekistan 4
AU - Australia 3
BB - Barbados 3
CR - Costa Rica 3
HU - Ungheria 3
IR - Iran 3
KG - Kirghizistan 3
KZ - Kazakistan 3
TW - Taiwan 3
UY - Uruguay 3
AF - Afghanistan, Repubblica islamica di 2
BY - Bielorussia 2
DZ - Algeria 2
GR - Grecia 2
GT - Guatemala 2
JO - Giordania 2
LA - Repubblica Popolare Democratica del Laos 2
LK - Sri Lanka 2
LT - Lituania 2
MD - Moldavia 2
PA - Panama 2
QA - Qatar 2
SN - Senegal 2
TH - Thailandia 2
TT - Trinidad e Tobago 2
AL - Albania 1
AM - Armenia 1
AO - Angola 1
AZ - Azerbaigian 1
BA - Bosnia-Erzegovina 1
BF - Burkina Faso 1
BO - Bolivia 1
CY - Cipro 1
DK - Danimarca 1
EG - Egitto 1
HR - Croazia 1
JM - Giamaica 1
KE - Kenya 1
KW - Kuwait 1
LB - Libano 1
LU - Lussemburgo 1
LV - Lettonia 1
MM - Myanmar 1
MU - Mauritius 1
NG - Nigeria 1
OM - Oman 1
PS - Palestinian Territory 1
RS - Serbia 1
SK - Slovacchia (Repubblica Slovacca) 1
XK - ???statistics.table.value.countryCode.XK??? 1
Totale 5.589
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Città #
Singapore 542
Dallas 436
Santa Clara 391
Hong Kong 286
Hefei 187
San Jose 146
Milan 135
Ashburn 122
Beijing 119
Lauterbourg 98
Ho Chi Minh City 97
Los Angeles 84
Seoul 73
Hanoi 59
New York 33
São Paulo 32
Rome 26
Tokyo 26
Guangzhou 24
Council Bluffs 20
Helsinki 20
Grugliasco 19
Lappeenranta 17
Montreal 17
Naples 16
Frankfurt am Main 14
Belo Horizonte 13
Stockholm 13
Rio de Janeiro 12
Buffalo 11
Johannesburg 11
Orem 11
Amsterdam 10
Atlanta 10
Da Nang 10
Denver 10
Minamishinagawa 10
Bari 9
Mexico City 9
Parma 9
Bengaluru 8
Bologna 8
Brasília 8
Catania 8
Curitiba 8
Dublin 8
Fragagnano 8
London 8
Vienna 8
Chennai 7
Paris 7
Phoenix 7
San Francisco 7
Ankara 6
Biên Hòa 6
Brescia 6
Haiphong 6
Ninh Bình 6
Warsaw 6
Adro 5
Belpasso 5
Chicago 5
Genoa 5
Guarulhos 5
Hyderabad 5
Istanbul 5
Lima 5
Manaus 5
Phủ Lý 5
Quito 5
Salvador 5
Shanghai 5
Thái Bình 5
Arzignano 4
Bacoli 4
Baghdad 4
Bern 4
Bexley 4
Boardman 4
Bogotá 4
Brooklyn 4
Campinas 4
Caxias do Sul 4
Elk Grove Village 4
Formosa 4
Guayaquil 4
Jakarta 4
Juiz de Fora 4
Lelystad 4
Manchester 4
Mauá 4
Oklahoma City 4
Palermo 4
Poplar 4
Portsmouth 4
Somma Vesuviana 4
Sorocaba 4
Tashkent 4
The Dalles 4
Turin 4
Totale 3.501
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Nome #
Plasma Sputtered Tungsten Oxide Thin Film on Poly(lactic acid) for Food Packaging Applications 158
Assessment of possible application of an atmospheric pressure plasma jet for shelf life extension of fresh-cut salad 157
Inactivation of Staphylococcus aureus by the synergistic action of charged and reactive plasma particles 155
Bactericidal performance of nanostructured surfaces by fluorocarbon plasma 133
Riduzione della biodiversità microbica in siero-innesti per Grana Padano 123
La stagionatura in miniera quale strategia di tipizzazione del formaggio 120
Paraprobiotics: A new perspective for functional foods and nutraceuticals 117
Lysozyme in food sector: cheese, wine and beer 115
Intelligent starch-based hydrogels for active and safe food packaging applications 111
Antimicrobial starch-based cryogels and hydrogels for dual-active food packaging applications 99
Aloe arborescens supplementation in drying-off dairy cows: influence on rumen, rectum and milk microbiomes 92
Impiego di batteri lattici produttori di acido gamma-amminobutirrico, folati e acido linoleico coniugato e riducenti il colesterolo per lo sviluppo di alimenti funzionali 87
Proteolytic traits of psychrotrophic bacteria potentially causative of sterilized milk instability: Genotypic, phenotypic and peptidomic insight 85
Biodiversity, occurrence and antibiotic resistance profile of enterococci isolated in bovine raw milk and feces. 85
Synergistic Action of Reactive Plasma Particles and UV Radiation to Inactivate Staphylococcus Aureus 84
Nisin A-producing Lactococcus cremoris formulations for pre- and post-milking teat disinfection modulate the bovine milk microbiota 82
Surface modification of biodegradable polymers by low temperature plasma for improving their performances as food packaging 81
MORPHO-FUNCTIONAL MODIFICATIONS OF GUT BARRIER PROPERTIES INDUCED BY SURFACE LAYER PROTEINS (S-LAYER) FROM LACTOBACILLUS HELVETICUS ATCC® 15009(TM) IN A CO-CULTURE OF CACO2/HT-29 CELLS AS A MODEL OF HUMAN INTESTINAL EPITHELIUM 81
Silter: Starter autoctoni e tipicità 79
Biodiversity and antibiotic resistance profile provide new evidence for a different origin of enterococci in bovine raw milk and feces 79
Caratterizzazione di composti volatili in latte a seguito di sviluppo di batteri psicrotrofi 78
Occurrence and diversity of Shiga toxin-producing Escherichia coli (STEC) in Italian Alpine raw milk cheeses and their development in the earlier stages of different cheese-making processes 78
Plasma a bassa pressione per il controllo di Listeria spp. in formaggio a crosta lavata: studio preliminare di applicabilità 74
Valorizzazione di microrganismi caseari non-convenzionali per la qualità e sicurezza di formaggi a crosta edibile. 74
Nature-inspired antibacterial poly (butylene succinate) (PBS) by plasma etching nanotexturing for food packaging applications 71
Impact of salting and ripening temperatures on late blowing defect in Valtellina Casera PDO cheese 69
Impiego di batteri lattici produttori di folati, acido linoleico coniugato e riducenti il colesterolo per lo sviluppo di alimenti funzionali 69
Batteri lattici produttori di acido ?-amminobutirrico, folati e riducenti il colesterolo per lo sviluppo di alimenti funzionali 65
Taxonomic characterization of halotolerant bacteria from traditional Italian cheeses. 65
In vitro activity of conventional drugs and natural essences against Prototheca 63
"Aerogels of enzymatically oxidized galactomannans from leguminous plants: Versatile delivery systems of antimicrobial peptides and enzymes" 62
Use of Hen Egg White Lysozyme in the Food Industry 60
How the biodiversity loss in natural whey culture is affecting ripened cheese quality? The case of Trentingrana cheese 59
Erratum to “Effect of using mycotoxin-detoxifying agents in dairy cattle feed on natural whey starter biodiversity” (J. Dairy Sci. 105:6513–6526) (Journal of Dairy Science (2022) 105(8) (6513–6526), (S0022030222003782), (10.3168/jds.2022-21793)) 59
Aerogels of enzymatically oxidized galactomannans from leguminous plants: versatile delivery systems of antimicrobial peptides and enzymes 57
Clostridium spp. 57
Microbial population profile during ripening of Protected Designation of Origin (PDO) Silter cheese, produced with and without autochthonous starter culture 56
Antibiotic resistance in wild and commercial non-enterococcal Lactic Acid Bacteria and Bifidobacteria strains of dairy origin: An update 55
Enzyme oxidation of plant galactomannans yielding biomaterials with novel properties and applications, including as delivery systems 54
Identificazione di batteri lattici mediante RSA e Pentaplex PCR nel sieroinnesto per Grana Padano 53
Legally admissible amounts of antibiotics in milk affect the growth of lactic acid bacteria 53
Enhancing the fermentation of unsalted Moroccan picholine green olives through heat-shock treatment, Lactiplantibacillus plantarum S61 inoculation and orange peel addition 52
Effect of using mycotoxin-detoxifying agents in dairy cattle feed on natural whey starter biodiversity 52
Valutazione del profilo microbico dei formaggi Asiago DOP e Toma Piemontese in relazione alla formazione vegetazionale del pascolo. 51
Bacteria inactivation by atmospheric pressure plasma jet treatment 51
Effects of lysozyme on the microbiological stability and organoleptic properties of unpasteurized beer 49
Polysaccharides-based hydrogels as smart drug delivery systems to enhance wound healing applications 49
Influence of the use of mycotoxin detoxifying agents in dairy cattle feeding on natural whey starter biodiversity 49
Polysaccharides-based hydrogels as smart drug delivery systems to enhance wound healing applications 49
Content and spatial distribution of dairy-related Clostridium spores in Grana Padano cheese during the ripening period 47
Aerogel from chemo-enzymatically oxidized fenugreek gum: an innovative delivery system of isothiazolinones biocides. 46
Exploring Fungal Biodiversity During Artisanal Cheese Ripening In Natural Mine Environment 44
Study of microbial populations in raw milk cheeses 43
IMPIEGO DI BATTERI LATTICI PRODUTTORI DI FOLATI, ACIDO LINOLEICO CONIUGATO E RIDUCENTI IL COLESTEROLO PER LO SVILUPPO DI ALIMENTI FUNZIONALI 43
Development of a new multiplex PCR for the detection of Clostridium spp., responsible for the late blowing in cheese 43
Efficient milking hygiene reduces bacterial spore contamination in milk 40
Screening of lactic acid bacteria producing folate and their potential use as adjunct cultures for cheese bio-enrichment 39
Effects of lysozyme on the microbiological stability and organoleptic properties of unpasteurized beer. 39
Evaluation of antimicrobial activity and enterocins genes in enterococci isolated from north italian dairy products 38
MICROBIAL COMMUNITY EVOLUTION IN ORGANIC FRACTION OF MUNICIPAL SOLID WASTE BY ANAEROBIC DIGESTION 38
Effects of lysozyme on the microbiological stability and organoleptic properties of unpasteurized beer 37
Influence of an autochthonous starter culture on the microbial dynamics of PDO Silter cheese 37
Does Enterococcus faecalis from Traditional Raw Milk Cheeses Serve as a Reservoir of Antibiotic Resistance and Pathogenic Traits? 36
Molecular typing and differences in biofilm formation and antibiotic susceptibilities among Prototheca strains isolated in Italy and Brazil 35
Surface layer proteins from Lactobacillus helveticus ATCC® 15009(TM) affect the gut barrier morphology and function 35
Extracellular thermostable proteolytic activity of the milk spoilage bacterium Pseudomonas fluorescens PS19 on bovine caseins 35
Proteolytic Activity and Production of ?-Aminobutyric Acid by Streptococcus thermophilus Cultivated in Microfiltered Pasteurized Milk 34
Lactic Acid Bacteria: a cell factory for delivering functional biomolecules in dairy products 33
Identificazione di batteri lattici mediante RSA e pentaplex PCR nel sieroinnesto per Grana Padano. 33
Metagenomic Comparison Among Microbial Communities of Different Organic Fractions of Municipal Solid Waste 32
Produzione di tossine e polimorfismi genetici in ceppi di Staphylococcus aureus isolati da prodotti lattiero-caseari 32
Fermentation of Whole-Wheat Using Different Combinations of Lactic Acid Bacteria and Yeast: Impact on In Vitro and Ex Vivo Antioxidant Activity 32
Antibiotic Resistance Patterns of Gram-Negative Psychrotrophic Bacteria from Bulk Tank Milk 32
Lactic acid bacteria with cholesterol-lowering properties for dairy applications: In vitro and in situ activity 32
Valutazione del profilo microbico dei formaggi Asiago DOP e Toma Piemontese in relazione alla formazione vegetazionale del pascolo 32
Biotechnological and safety characterization of Enterococcus lactis, a recently described species of dairy origin. 31
Characterization of gram-negative psychrotrophic bacteria isolated from Italian bulk tank milk 31
Biodiversità di lieviti isolati da siero-innesto di produzioni casearie italiane 30
Can lactic acid bacteria be an efficient tool for controlling Listeria monocytogenes contamination on cheese surface? The case of Gorgonzola cheese 30
Fattori di virulenza e antibiotico-resistenza in ceppi di Enterococcus Faecalis di origine casearia. 29
La Formaggella della Valle di Scalve con il latte d'alpeggio 29
Produzione di tossine e polimorfismi genetici in ceppi di Staphylococcus aureus isolati da prodotti lattiero-caseari 29
Antimicrobial activity, antibiotic resistance, and the safety of lactic acid bacteria in raw milk Valtellina Casera cheese 29
Lactic acid bacteria: A cell factory for delivering functional biomolecules in dairy products 29
Phenotypic and genotypic characterization of yeasts isolated from mastitis cattle 27
Effectiveness of air disinfection by ozonation or hydrogen peroxide aerosolization in dairy environments 27
Batteri lattici: un concentrato di risorse e potenzialità 27
Caratterizzazione della Formaggella della Valle di Scalve prodotta in alpeggio ed in fondo valle - I - proprietà chimico-fisiche e microbiologiche 26
Biopreservation potential of E. faecalis isolated from Italian traditional raw milk cheeses 26
Volatile organic compounds produced in milk by Enterococcus faecalis. 26
Development of a pentaplex PCR assay for the simultaneous detection of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, L. delbrueckii subsp. lactis, L. helveticus, L. fermentum in whey starter for Grana Padano cheese. 25
Low pressure plasma to decontaminate Listeria innocua in Taleggio PDO cheese: Feasibility and preliminary outcomes 25
Identification of Clostridium beijerinckii, Cl. butyricum, Cl. sporogenes, Cl. tyrobutyricum isolated from silage, raw milk and hard cheese by a multiplex PCR assay. 25
Prototheca blaschkeae subsp. brasiliensis subsp. nov., isolated from cow milk. 25
Evaluation of microbial consortia and chemical changes in spontaneous maize bran fermentation. 24
Caratterizzazione del latte di alpeggio e di fondovalle nella produzione della Formaggella della Valle di Scalve - Proprietà chimico-fisiche e microbiologiche 24
Effects of Protective Lacticaseibacillus casei VC201 Culture on Late Blowing Prevention, Lipid Profile, and Sensory Characteristics of Valtellina Casera PDO Cheese During Ripening 24
Progetto per la valorizzazione delle multifunzionalità del territorio rurale mediante il rilancio dell'alpicoltura e la lavorazione dei prodotti caseari d'alta quota ARVA (Ad Restituendas Veteres Artes). 23
Milking procedure can affect anaerobic spore-forming bacteria in milk 22
Changes in oxidation-reduction potential during milk fermentation by wild lactic acid bacteria 22
Totale 5.488
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Categoria #
all - tutte 16.904
article - articoli 10.704
book - libri 125
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 631
Totale 28.364
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2023/202465 0 0 0 0 0 0 0 0 0 3 52 10
2024/20251.885 22 7 119 55 430 126 45 94 78 85 455 369
2025/20263.793 179 335 672 503 716 201 451 170 227 206 133 0
Totale 5.743