CNR Institutional Research Information System

DI RENZO, TIZIANA
 Distribuzione geografica
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Continente #
AS - Asia 1.169
NA - Nord America 420
SA - Sud America 264
EU - Europa 249
AF - Africa 25
Continente sconosciuto - Info sul continente non disponibili 2
OC - Oceania 1
Totale 2.130
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Nazione #
SG - Singapore 460
US - Stati Uniti d'America 389
CN - Cina 336
BR - Brasile 219
HK - Hong Kong 130
IT - Italia 104
VN - Vietnam 95
KR - Corea 41
NL - Olanda 41
IN - India 30
FI - Finlandia 25
FR - Francia 17
AR - Argentina 16
MX - Messico 14
BD - Bangladesh 13
ZA - Sudafrica 13
DE - Germania 12
EC - Ecuador 11
ID - Indonesia 10
JP - Giappone 10
CA - Canada 8
IL - Israele 8
PL - Polonia 8
GB - Regno Unito 7
CL - Cile 6
CO - Colombia 6
IQ - Iraq 6
SE - Svezia 6
IE - Irlanda 5
AT - Austria 4
JO - Giordania 4
PK - Pakistan 4
PY - Paraguay 4
TR - Turchia 4
UA - Ucraina 4
ES - Italia 3
PT - Portogallo 3
RU - Federazione Russa 3
TN - Tunisia 3
AZ - Azerbaigian 2
BE - Belgio 2
EG - Egitto 2
LA - Repubblica Popolare Democratica del Laos 2
MA - Marocco 2
MY - Malesia 2
NI - Nicaragua 2
OM - Oman 2
PA - Panama 2
PH - Filippine 2
SA - Arabia Saudita 2
TT - Trinidad e Tobago 2
UZ - Uzbekistan 2
XK - ???statistics.table.value.countryCode.XK??? 2
AE - Emirati Arabi Uniti 1
AM - Armenia 1
AO - Angola 1
BB - Barbados 1
BJ - Benin 1
BO - Bolivia 1
CI - Costa d'Avorio 1
CR - Costa Rica 1
DK - Danimarca 1
ET - Etiopia 1
GA - Gabon 1
HN - Honduras 1
HR - Croazia 1
HU - Ungheria 1
KZ - Kazakistan 1
NO - Norvegia 1
NP - Nepal 1
NZ - Nuova Zelanda 1
SK - Slovacchia (Repubblica Slovacca) 1
VE - Venezuela 1
Totale 2.130
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Città #
Singapore 296
Hefei 199
Santa Clara 147
Hong Kong 130
Beijing 62
Dallas 59
Seoul 41
Ho Chi Minh City 30
Los Angeles 22
Bengaluru 21
Ashburn 20
Hanoi 19
Avellino 14
Marigliano 13
Naples 13
Helsinki 12
Lappeenranta 11
São Paulo 11
Guangzhou 10
Rio de Janeiro 9
Brasília 8
Minamishinagawa 8
San Jose 8
Johannesburg 7
Buffalo 6
New York 6
Quito 6
Warsaw 6
Belo Horizonte 5
Haiphong 5
Milan 5
Rome 5
Amman 4
Baghdad 4
Biên Hòa 4
Cape Town 4
Munich 4
North Charleston 4
Ribeirão Preto 4
San Francisco 4
Stockholm 4
Thái Nguyên 4
Bari 3
Can Tho 3
Curitiba 3
Dublin 3
Ipatinga 3
Manaus 3
Montreal 3
Pisa 3
Porto Alegre 3
Santo André 3
Signa 3
São José dos Pinhais 3
Vienna 3
Atlanta 2
Baku 2
Blumenau 2
Brooklyn 2
Bắc Ninh 2
Cairo 2
Campinas 2
Campo Largo 2
Cao Lanh 2
Ciudad Juárez 2
Cotia 2
Criciúma 2
Delhi 2
Denver 2
Dhaka 2
Düsseldorf 2
Falkenstein 2
Feira de Santana 2
Frankfurt am Main 2
Guayaquil 2
Karachi 2
Lauterbourg 2
Limeira 2
Lấp Vò 2
Mexico City 2
Miami 2
Moscow 2
Muscat 2
Newark 2
Nocciano 2
Palermo 2
Panama City 2
Phoenix 2
Phủ Lý 2
Providence 2
Quilmes 2
Quận Bình Thạnh 2
Recife 2
Santa Maria 2
Santiago 2
Santo Anastácio 2
Striano 2
São Bernardo do Campo 2
Tashkent 2
Toledo 2
Totale 1.383
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Nome #
Innovative technologies optimizing the production process of "Castagne del Prete": Impact on microstructure and volatile compounds 85
Bacteria do it better! Proteomics suggests the molecular basis for improved digestibility of sourdough products 80
Microbial and Qualitative Traits of Quinoa and Amaranth Seeds from Experimental Fields in Southern Italy 73
INTRODUZIONE DELLA QUINOA (Chenopodium quinoa Willd.) IN CAMPANIA PER LA PRODUZIONE DI ALIMENTI A VALENZA FUNZIONALE ED ELEVATO VALORE NUTRIZIONALE 72
Development and Evaluation of a Fermented Pistachio-Based Beverage Obtained by Colloidal Mill 66
Bioactive peptides released by lactic acid bacteria fermented pistachio beverages 65
Insight into the role of lactic acid bacteria in the development of a novel fermented pistachio (Pistacia vera L.) beverage 64
Ancient Grain Flours with Different Degrees of Sifting: Advances in Knowledge of Nutritional, Technological, and Microbiological Aspects 64
Utilizzo di lieviti non-Saccharomyces per la produzione di impasti per prodotti da forno 63
Production of low-calorie apricot nectar sweetened with stevia: Impact on qualitative, sensory, and nutritional profiles 60
Essential Oils from Indigenous Iranian Plants: A Natural Weapon vs. Multidrug-Resistant Escherichia coli 59
Pharmacomicrobiomics of Classical Immunosuppressant Drugs: A Systematic Review 58
Effect of Different Hydrocolloids on the Qualitative Characteristics of Fermented Gluten-Free Quinoa Dough and Bread 58
Surface Layer Protein Pattern of Levilactobacillus brevis Strains Investigated by Proteomics 57
Exploitation of sea fennel (Crithmum maritimum L.) for manufacturing of novel high-value fermented preserves 57
Impact of Different Drying Methods on the Microbiota, Volatilome, Color, and Sensory Traits of Sea Fennel (Crithmum maritimum L.) Leaves 55
Shotgun proteomics for the identification of yeasts responsible for pink/red discoloration in commercial dairy products 53
Optimisation of fermentation conditions for the production of gamma-aminobutyric acid (GABA)-rich soy sauce 53
Selection of Non-Saccharomyces Wine Yeasts for the Production of Leavened Doughs 47
Inhibition of food-related microorganisms by Lactobacillus plantarum 46
Unravelling microbial populations and volatile organic compounds of artisan fermented liver sausages manufactured in Central Italy 46
Identification of lactobacilli isolated in traditional ripe wheat sourdoughs by using molecular methods. 43
Unfolding microbiota and volatile organic compounds of Portuguese Painho de Porco Preto fermented sausages 43
Lactobacillus plantarum 29 Inhibits Penicillium spp. Involved in the Spoilage of Black Truffles (Tuber aestivum) 41
Alginate-Assisted Lemongrass (Cymbopogon nardus) Essential Oil Dispersions for Antifungal Activity 41
Portuguese cacholeira blood sausage: A first taste of its microbiota and volatile organic compounds 41
Stabilization of sourdough starter by spray drying technique: New breadmaking perspective 40
Exploitation of Black Olive (Olea europaea L. cv. Piantone di Mogliano) Pomace for the Production of High-Value Bread 39
RELAZIONE SULLE ATTIVITA' DI DIVULGAZIONE Progetto "Quinoa Felix" - Misura 124 del PSR Campania 2007-2013 37
Effect of respirative and catalase-positive Lactobacillus casei adjuncts on the production and quality of Cheddar-type cheese 36
Lacto-fermented garlic handcrafted in the Lower Silesia Region (Poland): Microbial diversity, morpho-textural traits, and volatile compounds 35
Diversity of Caciocavallo cheese produced in different regions of Southern Italy 32
Effect of respirative cultures of Lactobacillus casei on model sourdough fermentation 31
Analisi delle proteine della carne di animali di specie diversa mediante 1D e 2D-microelettroforesi 31
Selection criteria of lactic acid bacteria to be used as starter for sweet and salty leavened baked products 30
Interactions between Lactobacillus sakei and CNC (Staphylococcus xylosus and Kocuria varians) and their influence on proteolytic activity. 29
Survey of antibiotic resistance traits in strains of Lactobacillus casei/paracasei/rhamnosus 23
Evaluation microbiological and technological features of commercial baker's yeasts 22
Lactic acid bacteria biota and aroma profile of italian traditional sourdoughs from the irpinian area in Italy 20
Lactic acid bacteria in pharmaceutical formulations: Presence and viability of "healthy microorganisms" 20
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 20
Microbiological characteristics of raw ass's milk: manual vs. machine milking 19
Antimicrobial Effect of Malpighia Punicifolia and Extension of Water Buffalo Steak Shelf-Life 18
Factors affecting viability of selected probiotics during cheese-making of pasta filata dairy products obtained by direct-to-vat inoculation system 18
Effect of phenolic compounds on the growth and L-malic acid metabolism of Oenococcus oeni. 18
Flavoring Production in Kamut, Quinoa and Wheat Doughs Fermented by Lb. paracasei, Lb. plantarum, and Lb. brevis: A SPME-GC/MS Study 17
Impiego di chitosano per la salvaguardia della freschezza di filetti di spigola (Dicentrarchus labrax) 17
Valutazione di parametri di qualità di birre artigianali prodotte in Italia. 17
Influenza della tecnologia di produzione sulle caratteristiche tecnologiche, chimiche e microbiologiche della "ventricina vastese". 16
Rapporti di interazione tra microrganismi di interesse tecnologico isolati da soppressata molisana. 16
Microbiological and Fermentative Properties of Baker's Yeast Starter Used in Breadmaking 16
Antimicrobial activity of phenolic compounds 16
Individuazione di opportune modalità di trattamento termico del latte di bufala destinato alla preparazione di mozzarella di bufala 15
Growth of Lactobacillus GG and Lactobacillus paracasei F19 in presence of prebiotics 15
Influenza di differenti modalità di confezionamento sulla shelf-life della mozzarella di bufala 14
Bevande fermentate da latte di bufala:caratteristiche sensoriali e microbiologiche durante il processo produttivo e la conservazione 14
Effects of Natural Compounds on food-related microorganisms 14
Potenzialità d'uso di agenti antimicrobici di origine naturale nella preparazione di prodotti carnei. 14
Extract of Malpighia punicifolia as preservative agent in fresh buffalo steaks. 13
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Valutazione della shelf-life di tartufo nero (Tuber aestivum vitt.) conservato in differenti modalità. 13
Approcci biotecnologici per la conservazione di carni bufaline 12
Protein expression of listeria innocua in presence of different vegetal extracts 11
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Produzione e caratterizzazione di nuove bevande a base di castagne 10
Interactions between strains of Staphylococcus xylosus and Kocuria varians isolated from fermented meats. 10
Totale 2.315
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Categoria #
all - tutte 7.722
article - articoli 6.192
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 94
Totale 14.008
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2023/202416 0 0 0 0 0 0 0 1 0 4 10 1
2024/20251.076 9 4 62 41 291 40 15 82 53 54 253 172
2025/20261.223 111 388 209 208 233 62 12 0 0 0 0 0
Totale 2.315