CNR Institutional Research Information System

TUFARIELLO, MARIA
 Distribuzione geografica
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Continente #
AS - Asia 2.021
NA - Nord America 1.205
EU - Europa 822
SA - Sud America 356
AF - Africa 39
OC - Oceania 5
Continente sconosciuto - Info sul continente non disponibili 1
Totale 4.449
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Nazione #
US - Stati Uniti d'America 1.134
SG - Singapore 877
CN - Cina 443
IT - Italia 351
BR - Brasile 282
HK - Hong Kong 213
VN - Vietnam 201
FR - Francia 137
KR - Corea 76
NL - Olanda 75
JP - Giappone 64
GB - Regno Unito 55
FI - Finlandia 36
CA - Canada 32
IN - India 30
DE - Germania 28
MX - Messico 26
AR - Argentina 22
ES - Italia 22
BD - Bangladesh 20
ZA - Sudafrica 19
ID - Indonesia 17
GR - Grecia 16
IL - Israele 14
AT - Austria 13
PL - Polonia 13
UA - Ucraina 13
EC - Ecuador 11
LT - Lituania 11
CL - Cile 10
TR - Turchia 10
VE - Venezuela 10
SE - Svezia 9
IE - Irlanda 8
PK - Pakistan 7
CO - Colombia 6
PH - Filippine 6
UY - Uruguay 6
AE - Emirati Arabi Uniti 5
IQ - Iraq 5
PY - Paraguay 5
RO - Romania 5
RU - Federazione Russa 5
TH - Thailandia 5
AU - Australia 4
CY - Cipro 4
DZ - Algeria 4
JO - Giordania 4
MA - Marocco 4
PE - Perù 4
BE - Belgio 3
CZ - Repubblica Ceca 3
EE - Estonia 3
EG - Egitto 3
NO - Norvegia 3
PA - Panama 3
PT - Portogallo 3
AZ - Azerbaigian 2
CR - Costa Rica 2
ET - Etiopia 2
HN - Honduras 2
JM - Giamaica 2
KE - Kenya 2
KZ - Kazakistan 2
LV - Lettonia 2
LY - Libia 2
OM - Oman 2
PS - Palestinian Territory 2
RS - Serbia 2
SA - Arabia Saudita 2
SK - Slovacchia (Repubblica Slovacca) 2
SY - Repubblica araba siriana 2
UZ - Uzbekistan 2
AL - Albania 1
AW - Aruba 1
CI - Costa d'Avorio 1
DK - Danimarca 1
DO - Repubblica Dominicana 1
GH - Ghana 1
GT - Guatemala 1
IR - Iran 1
KW - Kuwait 1
LB - Libano 1
LK - Sri Lanka 1
MD - Moldavia 1
MM - Myanmar 1
NP - Nepal 1
NZ - Nuova Zelanda 1
SI - Slovenia 1
SV - El Salvador 1
TZ - Tanzania 1
XK - ???statistics.table.value.countryCode.XK??? 1
Totale 4.449
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Città #
Singapore 541
Santa Clara 317
Hong Kong 212
Hefei 165
San Jose 145
Ashburn 120
Beijing 88
Lauterbourg 82
Seoul 74
Los Angeles 68
Ho Chi Minh City 65
Hanoi 59
Tokyo 49
Cavallino 36
São Paulo 28
Dallas 26
New York 25
Council Bluffs 24
Lappeenranta 23
Orem 19
Rome 17
Buffalo 13
Johannesburg 13
Milan 13
Montreal 13
Amsterdam 11
Helsinki 11
Lecce 11
Rio de Janeiro 11
Sala Baganza 11
Bologna 10
Mexico City 9
Minamishinagawa 9
Naples 9
New Delhi 9
Stockholm 9
Vienna 9
Atlanta 8
City of London 8
Turin 8
Warsaw 8
Biên Hòa 7
Dublin 7
Haiphong 7
Jakarta 7
Messina 7
Nuremberg 7
Poplar 7
Athens 6
Charlotte 6
Denver 6
Houston 6
London 6
Munich 6
Paris 6
Bengaluru 5
Boston 5
Bắc Giang 5
Campinas 5
Da Nang 5
Madrid 5
Montevideo 5
Phoenix 5
Praia Grande 5
Quito 5
Ribeirão Preto 5
Santiago 5
Shanghai 5
Thessaloniki 5
Toronto 5
Amman 4
Belo Horizonte 4
Brasília 4
Brooklyn 4
Caracas 4
Chennai 4
Genoa 4
Ha Long 4
Lima 4
Pátrai 4
Quảng Ngãi 4
Quận Phú Nhuận 4
San Francisco 4
Bangkok 3
Bari 3
Bauru 3
Calgary 3
Can Tho 3
Cape Town 3
Caxias do Sul 3
Cleveland 3
Cotia 3
Curitiba 3
Dubai 3
Elk Grove Village 3
Erechim 3
Florence 3
Fortaleza 3
Frankfurt am Main 3
Huế 3
Totale 2.655
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Nome #
La gestione della fermentazione malolattica mediante la tecnica del coinoculo lieviti/batteri: dal laboratorio alla cantina 145
Re-use of grape pomace flour as new ingredient for pasta fortification 90
Single and interactive effects of unmalted cereals, hops, and yeasts on quality of white-inspired craft beers 90
Fermentation of carob juice for the production of innovative low-alcohol beverages with high health benefits 89
A chemometric approach to the evaluation of sparkling ciders produced by Champenoise and Charmat methods 87
In-depth analysis of volatolomic and odorous profiles of novel craft beer by permutation test features selection and multivariate correlation analysis 85
Yeast starter culture identification to produce of red wines with enhanced antioxidant content 79
Crossover starter yeast strains for the production of Italian Grape Ale (IGA), a fruit beer brewed after grape must adding. 77
Effect of Soil Management and Training System on Negroamaro Wine Aroma 75
Effects of brewing procedures and oenological yeasts on chemical composition, antioxidant activity, and sensory properties of emmer-based craft beers 69
Industrial-level brewing using oenological Saccharomyces cerevisiae and Schizosaccharomyces pombe as mixed-inoculum 69
Assessment of the impact of unmalted cereals, hops, and yeast strains on volatolomic and olfactory profiles of Blanche craft beers: a chemometric approach 68
Autochthonous fermentation starters for the industrial production of Negroamaro wines 65
A simple strategy based on ATR-FTIR difference spectroscopy to monitor substrate intake and metabolite release by growing bacteria 65
Evaluation of bioactive compounds in fermented black table olives. 64
Effect of selected microbial starters on polyphenols composition, antioxidant activities and bioaccessibility of Apulian table olives 64
Pigmented cereals and legume grains as healthier alternatives for brewing beers 63
A multivariate approach to explore the volatolomic and sensory profiles of craft Italian Grape Ale beers produced with novel Saccharomyces cerevisiae strains 62
Selected Candida zemplinina strain in multistarter grape must fermentations with Saccharomyces cerevisiae 61
Fermented Apulian table olives: effect of selected microbial starters on polyphenols composition, antioxidant activities and bioaccessibility 60
Microbial Resources and Sparkling Wine Differentiation: State of the Arts 59
Simultaneous inoculation of yeasts and lactic acid bacteria: effects on fermentation dynamics and chemical composition of Negroamaro wine 59
Selection of Saccharomyces yeasts for the production of polyphenol-enriched wine. 59
Effects of Time and Temperature on Stability of Bioactive Molecules, Color and Volatile Compounds during Storage of Grape Pomace Flour 58
Aroma analysis by GC/MS and electronic nose dedicated to Negroamaro and Primitivo typical Italian Apulian wines 58
Application of microbial cross-over for the production of Italian Grape Ale (IGA), a fruit beer obtained by grape must addition 57
Using a continuous microwave system for postharvest almond disinfestation 56
Use of multivariate statistics in the processing of data on wine volatile compounds obtained by HS-SPME-GC-MS 55
Whole Grape Pomace Flour as Nutritive Ingredient for Enriched Durum Wheat Pasta with Bioactive Potential 54
Production of a "fermented lactic beverage" with health and probiotic properties from "Almond milk" of almond Apulian varieties 54
Produzione ed applicazione di colture starter autoctone per la produzione industriale di vino Primitivo DOP in Puglia. 54
Caratterizzazione molecolare e tecnologica di lieviti vinari autoctoni appartenenti alla specie Candida zemplinina 53
The Oenological Potential of Hanseniaspora uvarum in Simultaneous and Sequential Co-fermentation with Saccharomyces cerevisiae for Industrial Wine Production 53
Biodiversity of Enological Lactic Acid Bacteria: Spe-cies- and Strain-dependent Plus/Minus Effects on Wine Quality and Safety 52
Optimisation of quality features of new wheat beers fermented through sequential inoculation of non-Saccharomyces and Saccharomyces yeasts 52
Non-targeted metabolomic approach as a tool to evaluate the chemical profile of sparkling wines fermented with autochthonous yeast strains 52
Role of the C-terminus of Pleurotus eryngii Ery4 laccase in determining enzyme structure, catalytic properties and stability 51
Impact of co-inoculation of Saccharomyces cerevisiae, Hanseniaspora uvarum and Oenococcus oeni autochthonous strains in controlled multi starter grape must fermentations 51
Effect of Co-Inoculation of Candida zemplinina, Saccharomyces cerevisiae and Lactobacillus plantarum for the Industrial Production of Negroamaro Wine in Apulia (Southern Italy) 50
PHENOLIC ACID PROFILES OF CIMMYT DURUM WHEAT CULTIVARS AND MEXICAN LANDRACES 50
New Insights into the Oenological Significance of Candida zemplinina: Impact of Selected Autochthonous Strains on the Volatile Profile of Apulian Wines 50
Effects of time and temperature on stability of bioactive molecules, color and volatile compounds during storage of grape pomace flour 50
Impact of semolina-barley mixture on the volatolomic profile of dough and pasta: characterization by a multivariate chemometric approach 48
An optimized procedure for the enological selection of non-Saccharomyces starter cultures 47
Volatile and chemical profiles of Bombino sparkling wines produced with autochthonous yeast strains 47
Chromatographic analysis of VOC patterns in exhaled breath from smokers and nonsmokers 47
New process for production of fermented black table olives using selected autochthonous yeasts and Lactic Acid Bacteria 46
Selection of an autochthonous yeast starter culture for industrial production of Primitivo "Gioia del Colle" PDO/DOC in Apulia (Southern Italy) 46
Il concetto di 'cross-over' applicato alla microbiologia enologica: lieviti e batteri da vitigni autoctoni come risorse per l'innovazione in altre filiere agroalimentari 45
Application of a simplified calorimetric assay for the evaluation of extra virgin olive oil quality 45
A non-targeted metabolomic approach for the characterization of chemical profile of sparkling wines produced using autochthonous yeast strains 44
Influence of autochthonous Saccharomyces cerevisiae strains on volatile profile of Negroamaro wines 43
Quantitative issues related to the headspace-SPME-GC/MS analysis of volatile compounds in wines: the case of Maresco sparkling wine 42
Pate Olive Cake: Possible Exploitation of a By-Product for Food Applications 41
Characterization of two Pantoea strains isolated from extra-virgin olive oil 41
Application of NMR for the assessment of physiological and sensorial performances of Saccharomyces cerevisiae strains as candidate starters for the production of sparkling wine 41
Autochthonous biological resources for the production of regional craft beers: Exploring possible contributions of cereals, hops, microbes, and other ingredients 39
The use of co-immobilized Saccharomyces cerevisiae and Oenococcus oeni cells for wine fermentation 39
Use of fermented olive paste for enrichment in bioactive compounds of typical Italian bakery products "tarallini" 38
Influence of Non-Saccharomyces on Wine Chemistry: A Focus on Aroma-Related Compounds 38
Corrigendum to “Effects of brewing procedures and oenological yeasts on chemical composition, antioxidant activity, and sensory properties of emmer-based craft beers” [LWT - Food Science and Technology 199 (2024) 116044] 38
Novel Approaches in Food Preservation and Their Impact on the Food System 37
Volatolomic profile as tool to evaluate the influence of cereal-yeast-hop interactions on aromatic profile of craft beer 37
Breath Analysis by a GC/MS Coupled to a Gas Sensor Detector 37
Intraspecific biodiversity and 'spoilage potential' of Brettanomyces bruxellensis in Apulian wines 37
HS-SPME/GC-MS characterization of volatile compounds in Maresco sparkling wine produced in Apulia region 35
Production of quince (Cydonia oblonga Mill.) cider from Apulian varieties using non-Saccharomyces starters isolated from the fruit’s epiphytic microbiota. 35
Physico-chemical and microbiological characterization of spontaneous fermentation of Cellina di Nardò and Leccino table olives 34
Advances in Fermentation Processes 34
Il Ruolo dei Lieviti Autoctoni per Migliorare le Proprietà Polifenoliche e Antiossidanti del Vino: Un Viaggio tra Innovazione e Tradizione 33
Influence of a selected Hanseniaspora uvarum strain in multistarter grape must fermentations with Saccharomyces cerevisiae 33
Biotechnology can Improve a Traditional Product as Table Olives 32
FERMENTAZIONI ALCOLICHE E MALOLATTICHE IN SIMULTANEA OPERATE DA CELLULE DI SACCHAROMYCES CEREVISIAE E OENOCOCCUS OENI CO-IMMOBILIZZATE IN SFERE DI ALGINATO 32
Metodo per la produzione di olive da tavola fermentate 31
Variability in phenolic acid composition and content in CIMMYT durum wheat cultivars and Mexican landraces 31
Characterisation of a sulphite-tolerant Schizosaccharomyces pombe strain: potential as spoilage in oversulphited must and as starter cultures in wine 31
Analytical characterisation of Negroamaro red wines by "Aroma Wheels" 30
Autochthonous yeasts: a microbiological tool to exalt the quality of the Apulian sparkling wine 30
New strategies for controlling table olives fermentation in Egypt 29
Advances in Microbial Fermentation Processes 29
White grape pomace (cv Fiano) as plant alternative ingredient in food industry: Stability of functional components of milled white pomace 29
Isolation, Characterization, and Selection of Molds Associated to Fermented Black Table Olives 29
Multienzyme engineering in the cellar: Versatile biotechnological potential of pectolytic-based clarification enzymes in rosé winemaking 28
The role of autochthonous microorganisms in the production of table olives 27
Metodo per la produzione di olive da tavola fermentate 27
Physico-chemical characterization of natural fermentation process of Conservolea and Kalamàta table olives and development of a protocol for the pre-selection of fermentation starters. 27
Study of the natural fermentation process for two Italian table olive cultivars and optimization of a protocol for selecting autochthonous microbial starters 27
Comprehensive identification and quantification of chlorogenic acids in sweet cherry by tandem mass spectrometry techniques 24
Influence of Saccharomyces cerevisiae autochthonous strains on volatile profile of Negroamaro wine 24
Simultaneous alcoholic and malolactic fermentations by Saccharomyces cerevisiae and Oenococcus oeni cells co-immobilized in alginate beads 24
Analysis of the chemical profile of sparkling wines fermented with autochthonous yeast strains using a non-targeted metabolomic approach. 24
Evaluation of bioactive compounds in black table olives fermented with selected microbial starters 24
Correlating the 1H NMR fingerprinting of a collection of red lentil varieties with seed colour and morphology using advanced statistical analyses 23
Efficacy of yeast starters to drive and improve Picual, Manzanilla and Kalamàta table olive fermentation 23
Influence of Training System on Volatile and Sensory Profiles of Primitivo Grapes and Wines 22
Metabolomics based on mass spectrometry for the evaluation of the impact of autochthonous yeast strains on the volatolomic and chemical profiles of sparkling wines 22
Quantification of Volatile Compounds in Wines by HS-SPME-GC/MS: Critical Issues and Use of Multivariate Statistics in Method Optimization 22
Selection of indigenous yeast strains for the production of sparkling wines from native Apulian grape varieties 22
Wine microbial diversity and cross-over applications: emerging results and future perspectives 21
Validation of a Standard Protocol to Assess the Fermentative and Chemical Properties of Saccharomyces cerevisiae Wine Strains 20
Totale 4.645
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Categoria #
all - tutte 14.722
article - articoli 10.427
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 294
Totale 25.443
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2023/202476 0 0 0 0 0 0 0 0 21 5 42 8
2024/20251.835 19 11 242 118 364 55 34 135 52 82 387 336
2025/20262.849 171 236 216 505 517 160 408 159 171 231 75 0
Totale 4.760