CNR Institutional Research Information System

REALE, ANNA
 Distribuzione geografica
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Continente #
AS - Asia 2.447
NA - Nord America 1.891
EU - Europa 744
SA - Sud America 502
Continente sconosciuto - Info sul continente non disponibili 349
AF - Africa 48
OC - Oceania 4
Totale 5.985
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Nazione #
US - Stati Uniti d'America 1.784
SG - Singapore 950
CN - Cina 679
BR - Brasile 400
IT - Italia 332
HK - Hong Kong 252
VN - Vietnam 228
FR - Francia 137
KR - Corea 69
NL - Olanda 68
BD - Bangladesh 67
IN - India 57
FI - Finlandia 42
AR - Argentina 37
DE - Germania 37
CA - Canada 36
GB - Regno Unito 34
MX - Messico 31
ID - Indonesia 29
ZA - Sudafrica 25
JP - Giappone 22
EC - Ecuador 19
CO - Colombia 17
IL - Israele 17
PL - Polonia 16
TR - Turchia 13
VE - Venezuela 9
IE - Irlanda 8
SE - Svezia 8
CL - Cile 7
JM - Giamaica 7
MY - Malesia 7
PY - Paraguay 7
RU - Federazione Russa 7
AT - Austria 6
CR - Costa Rica 6
IQ - Iraq 6
JO - Giordania 6
PH - Filippine 6
PK - Pakistan 6
TT - Trinidad e Tobago 6
UA - Ucraina 6
EG - Egitto 5
ES - Italia 5
PA - Panama 5
PE - Perù 5
PT - Portogallo 5
SA - Arabia Saudita 5
SV - El Salvador 5
TH - Thailandia 5
BG - Bulgaria 4
BE - Belgio 3
DK - Danimarca 3
HR - Croazia 3
LA - Repubblica Popolare Democratica del Laos 3
MA - Marocco 3
NI - Nicaragua 3
NP - Nepal 3
OM - Oman 3
SI - Slovenia 3
TN - Tunisia 3
AU - Australia 2
AZ - Azerbaigian 2
CZ - Repubblica Ceca 2
DZ - Algeria 2
GT - Guatemala 2
HN - Honduras 2
HU - Ungheria 2
LT - Lituania 2
LV - Lettonia 2
NO - Norvegia 2
NZ - Nuova Zelanda 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
BJ - Benin 1
BO - Bolivia 1
BQ - ???statistics.table.value.countryCode.BQ??? 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
PR - Porto Rico 1
PS - Palestinian Territory 1
RS - Serbia 1
SK - Slovacchia (Repubblica Slovacca) 1
Totale 5.633
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Città #
Singapore 580
San Jose 342
Hefei 330
Santa Clara 305
Hong Kong 248
Beijing 123
Ashburn 122
Dallas 104
Lauterbourg 99
Ho Chi Minh City 79
Los Angeles 74
Seoul 68
Hanoi 50
Naples 34
Bengaluru 32
Marigliano 32
New York 32
São Paulo 27
Avellino 25
Buffalo 25
Rome 25
Council Bluffs 23
Helsinki 22
Milan 21
Brasília 18
Guangzhou 18
Lappeenranta 18
Chicago 15
Johannesburg 15
Brooklyn 13
Miami 13
Warsaw 12
Minamishinagawa 11
Phoenix 11
Rio de Janeiro 11
Denver 10
Frankfurt am Main 10
Montreal 10
Tokyo 10
Haiphong 9
Manaus 9
Amsterdam 8
Belo Horizonte 8
Charlotte 8
Houston 8
Philadelphia 8
Quito 8
Boardman 7
Cape Town 7
Da Nang 7
Medellín 7
North Charleston 7
San Francisco 7
Toronto 7
Biên Hòa 6
Bologna 6
Boston 6
Cincinnati 6
Curitiba 6
Falkenstein 6
Mexico City 6
Modena 6
Stockholm 6
Amman 5
Atlanta 5
Bari 5
Detroit 5
Guayaquil 5
Hải Dương 5
Istanbul 5
Jakarta 5
Lima 5
Manchester 5
Newark 5
Palermo 5
Panama City 5
Piscataway 5
Ribeirão Preto 5
San Salvador 5
The Bronx 5
Ankara 4
Baghdad 4
Cairo 4
Campinas 4
Can Tho 4
Chennai 4
Columbia 4
Coronel Fabriciano 4
Dhaka 4
Dublin 4
Hyderabad 4
Las Vegas 4
Livingston 4
Moscow 4
Munich 4
Phủ Lý 4
Queens 4
Quận Bình Thạnh 4
Santa Maria 4
Santo André 4
Totale 3.351
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Nome #
Paraprobiotics: A new perspective for functional foods and nutraceuticals 126
Treasures of Italian Microbial Culture Collections: An Overview of Preserved Biological Resources, Offered Services and Know-How, and Management 123
Development and Evaluation of a Fermented Pistachio-Based Beverage Obtained by Colloidal Mill 112
Innovative technologies optimizing the production process of "Castagne del Prete": Impact on microstructure and volatile compounds 102
Shotgun proteomics for the identification of yeasts responsible for pink/red discoloration in commercial dairy products 102
Bacteria do it better! Proteomics suggests the molecular basis for improved digestibility of sourdough products 99
Nuove colture starter per il pane della tradizione 97
Microbial and Qualitative Traits of Quinoa and Amaranth Seeds from Experimental Fields in Southern Italy 92
Utilizzo di lieviti non-Saccharomyces per la produzione di impasti per prodotti da forno 92
Bioactive peptides released by lactic acid bacteria fermented pistachio beverages 92
Insight into the role of lactic acid bacteria in the development of a novel fermented pistachio (Pistacia vera L.) beverage 89
Functional proteomics analysis of Triticum durum germ 86
Ancient Grain Flours with Different Degrees of Sifting: Advances in Knowledge of Nutritional, Technological, and Microbiological Aspects 85
Surface Layer Protein Pattern of Levilactobacillus brevis Strains Investigated by Proteomics 84
A comprehensive study on the autochthonous microbiota, volatilome, physico-chemical, and morpho-textural features of Montenegrin Njeguški cheese 81
Effects of ionizing radiation and modified atmosphere packaging on the shelf life of aqua-cultured sea bass (Dicentrarchus labrax) 80
Effects of ionizing radiation and modified atmosphere packaging on the shelf life of aqua-cultured sea bass (Dicentrarchus labrax) 78
Safety traits, genetic and technological characterization of Lacticaseibacillus rhamnosus strains 77
Production of low-calorie apricot nectar sweetened with stevia: Impact on qualitative, sensory, and nutritional profiles 74
Impact of Different Drying Methods on the Microbiota, Volatilome, Color, and Sensory Traits of Sea Fennel (Crithmum maritimum L.) Leaves 73
Essential Oils from Indigenous Iranian Plants: A Natural Weapon vs. Multidrug-Resistant Escherichia coli 72
Exploitation of sea fennel (Crithmum maritimum L.) for manufacturing of novel high-value fermented preserves 72
Olfactory Response of Sitophilus zeamais Adults to Odours of Semolina Pasta and Semolina Pasta Enriched with Different Amounts of Acheta domesticus Powder 72
Effect of Different Hydrocolloids on the Qualitative Characteristics of Fermented Gluten-Free Quinoa Dough and Bread 72
Pharmacomicrobiomics of Classical Immunosuppressant Drugs: A Systematic Review 71
Selection of Non-Saccharomyces Wine Yeasts for the Production of Leavened Doughs 70
Unravelling microbial populations and volatile organic compounds of artisan fermented liver sausages manufactured in Central Italy 70
Unfolding microbiota and volatile organic compounds of Portuguese Painho de Porco Preto fermented sausages 68
Optimisation of fermentation conditions for the production of gamma-aminobutyric acid (GABA)-rich soy sauce 68
Spotlight on autochthonous microbiota, morpho-textural characteristics, and volatilome of a traditional Polish cold-smoked raw sausage 63
Tasting of traditional Polish fermented cucumbers: Microbiology, morpho-textural features, and volatilome 61
Selection criteria of lactic acid bacteria to be used as starter for sweet and salty leavened baked products 61
Exploitation of Black Olive (Olea europaea L. cv. Piantone di Mogliano) Pomace for the Production of High-Value Bread 60
Stabilization of sourdough starter by spray drying technique: New breadmaking perspective 60
Liquid sourdough from stone-ground soft wheat (Triticum aestivum) flour: Development and exploitation in the breadmaking process 58
Investigating Safety and Technological Traits of a Leading Probiotic Species: Lacticaseibacillus paracasei 57
Standardizing microbiome research: interlaboratory validation of SOPs for sample preparation and DNA extraction from food and environmental ecosystems 55
Physicochemical, microbial, and sensory characteristics of yogurt with Persian shallot (Allium hirtifolium Boiss) and probiotic bacteria 55
A holistic review on euro-asian lactic acid bacteria fermented cereals and vegetables 55
Study of kefir drinks produced by backslopping method using kefir grains from Bosnia and Herzegovina: Microbial dynamics and volatilome profile 55
Inhibition of food-related microorganisms by Lactobacillus plantarum 54
Portuguese cacholeira blood sausage: A first taste of its microbiota and volatile organic compounds 54
Alginate-Assisted Lemongrass (Cymbopogon nardus) Essential Oil Dispersions for Antifungal Activity 53
Lactobacillus plantarum 29 Inhibits Penicillium spp. Involved in the Spoilage of Black Truffles (Tuber aestivum) 52
Identification of lactobacilli isolated in traditional ripe wheat sourdoughs by using molecular methods. 52
Studio del profilo proteico e delle caratteristiche microbiologiche di tartufi trattati con raggi gamma 51
Lacto-fermented garlic handcrafted in the Lower Silesia Region (Poland): Microbial diversity, morpho-textural traits, and volatile compounds 51
Evaluation of gamma rays influence on some biochemical and microbiological aspects in black truffles. 50
Effect of respirative and catalase-positive Lactobacillus casei adjuncts on the production and quality of Cheddar-type cheese 48
Aeration and supplementation with heme and menaquinone affect survival to stresses and antioxidant capability of Lactobacillus casei strains 46
Diversity of Caciocavallo cheese produced in different regions of Southern Italy 45
Caratterizzazione microbiologica di un formaggio della tradizione irpina: il pecorino carmasciano 45
Valutazione della qualità percepita dal consumatore mediante analisi sensoriale 44
Interactions between Lactobacillus sakei and CNC (Staphylococcus xylosus and Kocuria varians) and their influence on proteolytic activity. 44
Effect of respirative cultures of Lactobacillus casei on model sourdough fermentation 44
Lesser mealworm (Alphitobius diaperinus) powder as a novel baking ingredient for manufacturing high-protein, mineral-dense snacks 43
Draft genome sequence of the respiration-competent strain Lactobacillus casei N87 41
Analisi dell'Immagine di Pani Prodotti con Differenti Starter Microbici e Tecnologie di Cottura 41
Capacità di sviluppo e specificità del pattern proteico di parete di batteri lattici in presenza di differenti sostanze prebiotiche 40
NMR metabolic profiling of organic and aqueous sea bass extracts: implications in the discrimination of wild and cultured sea bass 39
Impact of Microbial Leavening Agents and Fermentation Time on the In Vitro Digestibility of Neapolitan Pizza 38
Assessment of aerobic and respiratory growth in the Lactobacillus casei group 38
Shelf life of fresh sausage stored under modified atmosphere 38
Stimulatory effect of Allium ampeloprasum L. ssp. iranicum Wendelbo on the probiotic Bifidobacterium bifidum in Iranian white cheese 37
Analisi dell'Immagine di Pani Prodotti con Differenti Starter Microbici e Tecnologie di Cottura 37
Survey of antibiotic resistance traits in strains of Lactobacillus casei/paracasei/rhamnosus 35
Evaluation microbiological and technological features of commercial baker's yeasts 35
Attività fitasica espressa da batteri lattici e lieviti durante la fermentazione di impasti di grano tenero: uno studio 31P NMR. 34
Tolerance of Lactobacillus casei, Lactobacillus paracasei and Lactobacillus rhamnosus strains to stress factors encountered in food processing and in the gastro-intestinal tract 34
Factors affecting viability of selected probiotics during cheese-making of pasta filata dairy products obtained by direct-to-vat inoculation system 33
Lactic acid bacteria in pharmaceutical formulations: Presence and viability of "healthy microorganisms" 33
Rapporti di interazione tra microrganismi di interesse tecnologico isolati da soppressata molisana. 33
Biodiversità microbica in impasti acidi molisani 32
Lactic acid bacteria biota and aroma profile of italian traditional sourdoughs from the irpinian area in Italy 32
Assessment of microbial content of turkey (Meleagris gallopavo) semen after cryopreservation by the pellet method 32
Uso di probiotici come additivi nell'alimentazione della spigola (Dicentrarchus labrax): primi risultati sperimentali 32
MAP e irraggiamento: nuove tecnologie di conservazione per prodotti ittici 31
Exploration of lactic acid bacteria ecosystem of sourdoughs from the Molise region 31
Flavoring Production in Kamut, Quinoa and Wheat Doughs Fermented by Lb. paracasei, Lb. plantarum, and Lb. brevis: A SPME-GC/MS Study 31
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 31
Irradiation Treatments to Improve the Shelf Life of Fresh Black Truffles (Truffles Preservation by Gamma-Rays) 30
Valutazione della "qualità percepita" dal consumatore mediante analisi sensoriale 30
Attività antifungina espressa da batteri lattici isolati da impasti acidi 29
Individuazione di nuove metodologie per la conservazione del tartufo fresco. 29
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 29
Use of sourdough in durum wheat breadmaking 29
Microbiological characteristics of raw ass's milk: manual vs. machine milking 28
Influenza di differenti modalità di confezionamento sulla shelf-life della mozzarella di bufala 28
Risk of Salmonella transmission via cryopreserved semen in turkey flocks 28
Microbiological and Fermentative Properties of Baker's Yeast Starter Used in Breadmaking 28
Antimicrobial Effect of Malpighia Punicifolia and Extension of Water Buffalo Steak Shelf-Life 27
Impiego di chitosano per la salvaguardia della freschezza di gamberetti freschi 27
Antibiotic susceptibility of Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheese 27
Analisi digitale dell' immagine di pani prodotti con differenti starter microbici e tecnologie di cottura 27
Impiego di chitosano per la salvaguardia della freschezza di filetti di spigola (Dicentrarchus labrax) 27
Valutazione della qualità del prodotto percepita dal consumatore mediante analisi sensoriale 26
Proteolytic and phytasic activities of lactic acid bacteria and yeasts isolated from artisanal italian sourdoughs 26
Bile salt and acid tolerance of Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheese 26
Phytate degradation by lactic acid bacteria and yeasts during the wholemeal dough fermentation: a 31P NMR study 25
Valutazione di parametri di qualità di birre artigianali prodotte in Italia. 25
Totale 5.284
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Categoria #
all - tutte 19.812
article - articoli 15.921
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 35.733
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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
2026/2027807 197 191 419 0 0 0 0 0 0 0 0 0
Totale 5.985