CNR Institutional Research Information System

REALE, ANNA
 Distribuzione geografica
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Continente #
AS - Asia 2.400
NA - Nord America 1.386
EU - Europa 685
SA - Sud America 470
AF - Africa 47
OC - Oceania 4
Continente sconosciuto - Info sul continente non disponibili 1
Totale 4.993
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Nazione #
US - Stati Uniti d'America 1.315
SG - Singapore 949
CN - Cina 671
BR - Brasile 388
IT - Italia 293
HK - Hong Kong 250
VN - Vietnam 221
FR - Francia 136
KR - Corea 69
NL - Olanda 68
BD - Bangladesh 60
IN - India 55
FI - Finlandia 42
AR - Argentina 36
DE - Germania 31
GB - Regno Unito 27
MX - Messico 26
CA - Canada 24
ZA - Sudafrica 24
ID - Indonesia 22
JP - Giappone 22
EC - Ecuador 17
PL - Polonia 16
IL - Israele 14
TR - Turchia 13
CO - Colombia 8
SE - Svezia 8
CL - Cile 7
IE - Irlanda 7
PY - Paraguay 7
AT - Austria 6
IQ - Iraq 6
JO - Giordania 6
PK - Pakistan 6
RU - Federazione Russa 6
EG - Egitto 5
ES - Italia 5
MY - Malesia 5
PH - Filippine 5
PT - Portogallo 5
UA - Ucraina 5
VE - Venezuela 4
BE - Belgio 3
CR - Costa Rica 3
DK - Danimarca 3
HR - Croazia 3
MA - Marocco 3
NP - Nepal 3
OM - Oman 3
PA - Panama 3
SA - Arabia Saudita 3
SI - Slovenia 3
SV - El Salvador 3
TN - Tunisia 3
TT - Trinidad e Tobago 3
AU - Australia 2
AZ - Azerbaigian 2
CZ - Repubblica Ceca 2
DZ - Algeria 2
HN - Honduras 2
HU - Ungheria 2
JM - Giamaica 2
LA - Repubblica Popolare Democratica del Laos 2
LT - Lituania 2
LV - Lettonia 2
NO - Norvegia 2
NZ - Nuova Zelanda 2
PE - Perù 2
RO - Romania 2
SN - Senegal 2
UZ - Uzbekistan 2
AE - Emirati Arabi Uniti 1
AF - Afghanistan, Repubblica islamica di 1
AL - Albania 1
AM - Armenia 1
AO - Angola 1
BB - Barbados 1
BG - Bulgaria 1
BJ - Benin 1
BO - Bolivia 1
BY - Bielorussia 1
CD - Congo 1
CH - Svizzera 1
CI - Costa d'Avorio 1
ET - Etiopia 1
GA - Gabon 1
GE - Georgia 1
GP - Guadalupe 1
KG - Kirghizistan 1
KZ - Kazakistan 1
MF - Saint Martin 1
MV - Maldive 1
NI - Nicaragua 1
PR - Porto Rico 1
PS - Palestinian Territory 1
RS - Serbia 1
SK - Slovacchia (Repubblica Slovacca) 1
SY - Repubblica araba siriana 1
TH - Thailandia 1
TW - Taiwan 1
Totale 4.990
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Città #
Singapore 579
Hefei 330
Santa Clara 299
San Jose 284
Hong Kong 248
Beijing 122
Dallas 99
Lauterbourg 99
Ashburn 96
Ho Chi Minh City 78
Seoul 68
Los Angeles 67
Hanoi 47
Bengaluru 32
Marigliano 32
Naples 32
New York 29
São Paulo 27
Avellino 25
Buffalo 23
Rome 23
Helsinki 22
Council Bluffs 20
Lappeenranta 18
Guangzhou 17
Milan 17
Johannesburg 15
Brasília 14
Warsaw 12
Minamishinagawa 11
Rio de Janeiro 11
Frankfurt am Main 10
Tokyo 10
Manaus 9
Amsterdam 8
Belo Horizonte 8
Haiphong 8
Miami 8
Quito 8
Boardman 7
Da Nang 7
Montreal 7
North Charleston 7
Biên Hòa 6
Cape Town 6
Chicago 6
Curitiba 6
Falkenstein 6
Modena 6
Phoenix 6
Stockholm 6
Amman 5
Bari 5
Boston 5
Cincinnati 5
Denver 5
Hải Dương 5
Istanbul 5
Mexico City 5
Piscataway 5
Ribeirão Preto 5
Toronto 5
Ankara 4
Baghdad 4
Bologna 4
Brooklyn 4
Campinas 4
Can Tho 4
Charlotte 4
Chennai 4
Coronel Fabriciano 4
Dhaka 4
Dublin 4
Guayaquil 4
Hyderabad 4
Livingston 4
Manchester 4
Moscow 4
Munich 4
Phủ Lý 4
Quận Bình Thạnh 4
San Francisco 4
Santa Maria 4
Santo André 4
São José dos Pinhais 4
Thái Nguyên 4
Vienna 4
Blumenau 3
Bắc Giang 3
Bắc Ninh 3
Cairo 3
City of London 3
Feira de Santana 3
Houston 3
Ilhéus 3
Ipatinga 3
Itaquaquecetuba 3
Jakarta 3
Lisbon 3
London 3
Totale 3.135
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Nome #
Paraprobiotics: A new perspective for functional foods and nutraceuticals 122
Treasures of Italian Microbial Culture Collections: An Overview of Preserved Biological Resources, Offered Services and Know-How, and Management 120
Development and Evaluation of a Fermented Pistachio-Based Beverage Obtained by Colloidal Mill 104
Innovative technologies optimizing the production process of "Castagne del Prete": Impact on microstructure and volatile compounds 96
Bacteria do it better! Proteomics suggests the molecular basis for improved digestibility of sourdough products 95
Nuove colture starter per il pane della tradizione 87
Microbial and Qualitative Traits of Quinoa and Amaranth Seeds from Experimental Fields in Southern Italy 87
Utilizzo di lieviti non-Saccharomyces per la produzione di impasti per prodotti da forno 87
Bioactive peptides released by lactic acid bacteria fermented pistachio beverages 85
Insight into the role of lactic acid bacteria in the development of a novel fermented pistachio (Pistacia vera L.) beverage 81
Functional proteomics analysis of Triticum durum germ 80
Ancient Grain Flours with Different Degrees of Sifting: Advances in Knowledge of Nutritional, Technological, and Microbiological Aspects 80
Surface Layer Protein Pattern of Levilactobacillus brevis Strains Investigated by Proteomics 78
Effects of ionizing radiation and modified atmosphere packaging on the shelf life of aqua-cultured sea bass (Dicentrarchus labrax) 76
A comprehensive study on the autochthonous microbiota, volatilome, physico-chemical, and morpho-textural features of Montenegrin Njeguški cheese 74
Effects of ionizing radiation and modified atmosphere packaging on the shelf life of aqua-cultured sea bass (Dicentrarchus labrax) 73
Safety traits, genetic and technological characterization of Lacticaseibacillus rhamnosus strains 71
Shotgun proteomics for the identification of yeasts responsible for pink/red discoloration in commercial dairy products 70
Production of low-calorie apricot nectar sweetened with stevia: Impact on qualitative, sensory, and nutritional profiles 69
Impact of Different Drying Methods on the Microbiota, Volatilome, Color, and Sensory Traits of Sea Fennel (Crithmum maritimum L.) Leaves 69
Pharmacomicrobiomics of Classical Immunosuppressant Drugs: A Systematic Review 69
Essential Oils from Indigenous Iranian Plants: A Natural Weapon vs. Multidrug-Resistant Escherichia coli 68
Olfactory Response of Sitophilus zeamais Adults to Odours of Semolina Pasta and Semolina Pasta Enriched with Different Amounts of Acheta domesticus Powder 68
Effect of Different Hydrocolloids on the Qualitative Characteristics of Fermented Gluten-Free Quinoa Dough and Bread 68
Exploitation of sea fennel (Crithmum maritimum L.) for manufacturing of novel high-value fermented preserves 66
Selection of Non-Saccharomyces Wine Yeasts for the Production of Leavened Doughs 63
Unravelling microbial populations and volatile organic compounds of artisan fermented liver sausages manufactured in Central Italy 63
Unfolding microbiota and volatile organic compounds of Portuguese Painho de Porco Preto fermented sausages 62
Optimisation of fermentation conditions for the production of gamma-aminobutyric acid (GABA)-rich soy sauce 62
Tasting of traditional Polish fermented cucumbers: Microbiology, morpho-textural features, and volatilome 57
Spotlight on autochthonous microbiota, morpho-textural characteristics, and volatilome of a traditional Polish cold-smoked raw sausage 55
Investigating Safety and Technological Traits of a Leading Probiotic Species: Lacticaseibacillus paracasei 54
Exploitation of Black Olive (Olea europaea L. cv. Piantone di Mogliano) Pomace for the Production of High-Value Bread 53
Stabilization of sourdough starter by spray drying technique: New breadmaking perspective 53
Inhibition of food-related microorganisms by Lactobacillus plantarum 52
Physicochemical, microbial, and sensory characteristics of yogurt with Persian shallot (Allium hirtifolium Boiss) and probiotic bacteria 52
Liquid sourdough from stone-ground soft wheat (Triticum aestivum) flour: Development and exploitation in the breadmaking process 51
Portuguese cacholeira blood sausage: A first taste of its microbiota and volatile organic compounds 50
Standardizing microbiome research: interlaboratory validation of SOPs for sample preparation and DNA extraction from food and environmental ecosystems 49
Identification of lactobacilli isolated in traditional ripe wheat sourdoughs by using molecular methods. 49
A holistic review on euro-asian lactic acid bacteria fermented cereals and vegetables 49
Study of kefir drinks produced by backslopping method using kefir grains from Bosnia and Herzegovina: Microbial dynamics and volatilome profile 49
Studio del profilo proteico e delle caratteristiche microbiologiche di tartufi trattati con raggi gamma 48
Lactobacillus plantarum 29 Inhibits Penicillium spp. Involved in the Spoilage of Black Truffles (Tuber aestivum) 47
Alginate-Assisted Lemongrass (Cymbopogon nardus) Essential Oil Dispersions for Antifungal Activity 47
Lacto-fermented garlic handcrafted in the Lower Silesia Region (Poland): Microbial diversity, morpho-textural traits, and volatile compounds 47
Effect of respirative and catalase-positive Lactobacillus casei adjuncts on the production and quality of Cheddar-type cheese 45
Evaluation of gamma rays influence on some biochemical and microbiological aspects in black truffles. 43
Valutazione della qualità percepita dal consumatore mediante analisi sensoriale 42
Caratterizzazione microbiologica di un formaggio della tradizione irpina: il pecorino carmasciano 42
Diversity of Caciocavallo cheese produced in different regions of Southern Italy 40
Lesser mealworm (Alphitobius diaperinus) powder as a novel baking ingredient for manufacturing high-protein, mineral-dense snacks 40
Effect of respirative cultures of Lactobacillus casei on model sourdough fermentation 40
Aeration and supplementation with heme and menaquinone affect survival to stresses and antioxidant capability of Lactobacillus casei strains 40
Selection criteria of lactic acid bacteria to be used as starter for sweet and salty leavened baked products 39
Analisi dell'Immagine di Pani Prodotti con Differenti Starter Microbici e Tecnologie di Cottura 39
Interactions between Lactobacillus sakei and CNC (Staphylococcus xylosus and Kocuria varians) and their influence on proteolytic activity. 38
NMR metabolic profiling of organic and aqueous sea bass extracts: implications in the discrimination of wild and cultured sea bass 36
Draft genome sequence of the respiration-competent strain Lactobacillus casei N87 36
Capacità di sviluppo e specificità del pattern proteico di parete di batteri lattici in presenza di differenti sostanze prebiotiche 35
Analisi dell'Immagine di Pani Prodotti con Differenti Starter Microbici e Tecnologie di Cottura 35
Assessment of aerobic and respiratory growth in the Lactobacillus casei group 34
Shelf life of fresh sausage stored under modified atmosphere 34
Stimulatory effect of Allium ampeloprasum L. ssp. iranicum Wendelbo on the probiotic Bifidobacterium bifidum in Iranian white cheese 33
Attività fitasica espressa da batteri lattici e lieviti durante la fermentazione di impasti di grano tenero: uno studio 31P NMR. 33
Tolerance of Lactobacillus casei, Lactobacillus paracasei and Lactobacillus rhamnosus strains to stress factors encountered in food processing and in the gastro-intestinal tract 31
Lactic acid bacteria in pharmaceutical formulations: Presence and viability of "healthy microorganisms" 30
Assessment of microbial content of turkey (Meleagris gallopavo) semen after cryopreservation by the pellet method 30
Survey of antibiotic resistance traits in strains of Lactobacillus casei/paracasei/rhamnosus 30
Evaluation microbiological and technological features of commercial baker's yeasts 30
Biodiversità microbica in impasti acidi molisani 29
MAP e irraggiamento: nuove tecnologie di conservazione per prodotti ittici 29
Flavoring Production in Kamut, Quinoa and Wheat Doughs Fermented by Lb. paracasei, Lb. plantarum, and Lb. brevis: A SPME-GC/MS Study 29
Attività antifungina espressa da batteri lattici isolati da impasti acidi 28
High resolution melting analysis (HRM) as a new tool for the identification of species belonging to the Lactobacillus casei group and comparison with species-specific PCRs and multiplex PCR 28
Use of sourdough in durum wheat breadmaking 28
Exploration of lactic acid bacteria ecosystem of sourdoughs from the Molise region 28
Rapporti di interazione tra microrganismi di interesse tecnologico isolati da soppressata molisana. 28
Uso di probiotici come additivi nell'alimentazione della spigola (Dicentrarchus labrax): primi risultati sperimentali 28
Use of chitosan, ultrasound and modified atmosphere packaging to extend the shelf-life of fresh black truffle (Tuber aestivum Vitt.) | Chitosano, ultrasuoni e atmosfera modificata per la conservazione del tartufo nero (Tuber aestivum Vitt.) fresco 28
Individuazione di nuove metodologie per la conservazione del tartufo fresco. 27
Irradiation Treatments to Improve the Shelf Life of Fresh Black Truffles (Truffles Preservation by Gamma-Rays) 27
Valutazione della "qualità percepita" dal consumatore mediante analisi sensoriale 27
Factors affecting viability of selected probiotics during cheese-making of pasta filata dairy products obtained by direct-to-vat inoculation system 26
Analisi digitale dell' immagine di pani prodotti con differenti starter microbici e tecnologie di cottura 26
Antimicrobial Effect of Malpighia Punicifolia and Extension of Water Buffalo Steak Shelf-Life 25
Valutazione della qualità del prodotto percepita dal consumatore mediante analisi sensoriale 25
Microbiological characteristics of raw ass's milk: manual vs. machine milking 25
Lactic acid bacteria biota and aroma profile of italian traditional sourdoughs from the irpinian area in Italy 25
Influenza di differenti modalità di confezionamento sulla shelf-life della mozzarella di bufala 25
Risk of Salmonella transmission via cryopreserved semen in turkey flocks 25
Impiego di chitosano per la salvaguardia della freschezza di filetti di spigola (Dicentrarchus labrax) 25
Antibiotic susceptibility of Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheese 24
Impiego di chitosano per la salvaguardia della freschezza di gamberetti freschi 23
Proteolytic and phytasic activities of lactic acid bacteria and yeasts isolated from artisanal italian sourdoughs 23
Microbiological and Fermentative Properties of Baker's Yeast Starter Used in Breadmaking 23
Bile salt and acid tolerance of Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheese 23
Valutazione di parametri di qualità di birre artigianali prodotte in Italia. 23
Individuazione di opportune modalità di trattamento termico del latte di bufala destinato alla preparazione di mozzarella di bufala 22
Influenza della tecnologia di produzione sulle caratteristiche tecnologiche, chimiche e microbiologiche della "ventricina vastese". 22
Totale 4.804
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Categoria #
all - tutte 17.452
article - articoli 13.977
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 31.429
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2023/202433 0 0 0 0 0 0 0 1 3 7 20 2
2024/20251.848 17 17 104 81 489 80 25 134 90 74 421 316
2025/20263.297 167 601 341 397 437 103 393 260 206 171 125 96
2026/2027162 162 0 0 0 0 0 0 0 0 0 0 0
Totale 5.340