CNR Institutional Research Information System

DI RENZO, TIZIANA
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
AS - Asia 1.369
NA - Nord America 682
EU - Europa 386
SA - Sud America 272
AF - Africa 31
Continente sconosciuto - Info sul continente non disponibili 2
OC - Oceania 1
Totale 2.743
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 643
SG - Singapore 535
CN - Cina 384
BR - Brasile 224
HK - Hong Kong 143
IT - Italia 141
VN - Vietnam 134
FR - Francia 76
NL - Olanda 52
KR - Corea 41
IN - India 36
FI - Finlandia 25
BD - Bangladesh 18
AR - Argentina 17
JP - Giappone 17
DE - Germania 16
ZA - Sudafrica 16
MX - Messico 15
CA - Canada 14
GB - Regno Unito 14
ID - Indonesia 13
EC - Ecuador 11
PL - Polonia 11
IL - Israele 8
AT - Austria 6
CL - Cile 6
CO - Colombia 6
IQ - Iraq 6
SE - Svezia 6
IE - Irlanda 5
PK - Pakistan 5
PT - Portogallo 5
TR - Turchia 5
UA - Ucraina 5
EG - Egitto 4
JO - Giordania 4
PY - Paraguay 4
ES - Italia 3
HR - Croazia 3
MY - Malesia 3
RU - Federazione Russa 3
SI - Slovenia 3
TN - Tunisia 3
AZ - Azerbaigian 2
BE - Belgio 2
DK - Danimarca 2
LA - Repubblica Popolare Democratica del Laos 2
LT - Lituania 2
MA - Marocco 2
NI - Nicaragua 2
NO - Norvegia 2
OM - Oman 2
PA - Panama 2
PE - Perù 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
CY - Cipro 1
DZ - Algeria 1
ET - Etiopia 1
GA - Gabon 1
HN - Honduras 1
HU - Ungheria 1
KZ - Kazakistan 1
MF - Saint Martin 1
NP - Nepal 1
NZ - Nuova Zelanda 1
RO - Romania 1
RS - Serbia 1
SK - Slovacchia (Repubblica Slovacca) 1
VE - Venezuela 1
Totale 2.743
Salva come PNG Salva come JPEG
Città #
Singapore 329
Hefei 200
San Jose 168
Santa Clara 149
Hong Kong 141
Beijing 62
Dallas 59
Lauterbourg 57
Ho Chi Minh City 44
Los Angeles 42
Seoul 41
Ashburn 32
Hanoi 27
Bengaluru 21
Naples 18
Avellino 14
Marigliano 13
Council Bluffs 12
Helsinki 12
New York 12
São Paulo 12
Lappeenranta 11
Guangzhou 10
Johannesburg 9
Rio de Janeiro 9
Brasília 8
Minamishinagawa 8
Tokyo 8
Warsaw 8
Amsterdam 7
Buffalo 7
Milan 7
Biên Hòa 6
Haiphong 6
Modena 6
Quito 6
Belo Horizonte 5
Cape Town 5
Frankfurt am Main 5
Rome 5
Thái Nguyên 5
Vienna 5
Amman 4
Baghdad 4
Bari 4
Chennai 4
Montreal 4
Munich 4
North Charleston 4
Piscataway 4
Ribeirão Preto 4
San Francisco 4
Stockholm 4
Cairo 3
Can Tho 3
Cao Lanh 3
City of London 3
Curitiba 3
Dhaka 3
Dublin 3
Ipatinga 3
Lisbon 3
Manaus 3
Orem 3
Pisa 3
Porto Alegre 3
Pozzuoli 3
San Giuseppe Vesuviano 3
Santo André 3
Signa 3
São José dos Pinhais 3
Toronto 3
Atlanta 2
Baku 2
Blumenau 2
Brooklyn 2
Bắc Ninh 2
Campinas 2
Campo Largo 2
Charlotte 2
Cincinnati 2
Ciudad Juárez 2
Cotia 2
Criciúma 2
Delhi 2
Denver 2
Düsseldorf 2
Falkenstein 2
Feira de Santana 2
Guayaquil 2
Hangzhou 2
Hải Dương 2
Joinville 2
Karachi 2
Kyiv 2
Limeira 2
Lấp Vò 2
Manchester 2
Memphis 2
Mexico City 2
Totale 1.768
Salva come PNG Salva come JPEG
Nome #
Bacteria do it better! Proteomics suggests the molecular basis for improved digestibility of sourdough products 94
Innovative technologies optimizing the production process of "Castagne del Prete": Impact on microstructure and volatile compounds 94
Microbial and Qualitative Traits of Quinoa and Amaranth Seeds from Experimental Fields in Southern Italy 86
INTRODUZIONE DELLA QUINOA (Chenopodium quinoa Willd.) IN CAMPANIA PER LA PRODUZIONE DI ALIMENTI A VALENZA FUNZIONALE ED ELEVATO VALORE NUTRIZIONALE 85
Development and Evaluation of a Fermented Pistachio-Based Beverage Obtained by Colloidal Mill 83
Utilizzo di lieviti non-Saccharomyces per la produzione di impasti per prodotti da forno 82
Bioactive peptides released by lactic acid bacteria fermented pistachio beverages 79
Insight into the role of lactic acid bacteria in the development of a novel fermented pistachio (Pistacia vera L.) beverage 77
Surface Layer Protein Pattern of Levilactobacillus brevis Strains Investigated by Proteomics 76
Ancient Grain Flours with Different Degrees of Sifting: Advances in Knowledge of Nutritional, Technological, and Microbiological Aspects 74
Production of low-calorie apricot nectar sweetened with stevia: Impact on qualitative, sensory, and nutritional profiles 67
Impact of Different Drying Methods on the Microbiota, Volatilome, Color, and Sensory Traits of Sea Fennel (Crithmum maritimum L.) Leaves 67
Pharmacomicrobiomics of Classical Immunosuppressant Drugs: A Systematic Review 67
Essential Oils from Indigenous Iranian Plants: A Natural Weapon vs. Multidrug-Resistant Escherichia coli 66
Effect of Different Hydrocolloids on the Qualitative Characteristics of Fermented Gluten-Free Quinoa Dough and Bread 66
Exploitation of sea fennel (Crithmum maritimum L.) for manufacturing of novel high-value fermented preserves 65
Shotgun proteomics for the identification of yeasts responsible for pink/red discoloration in commercial dairy products 60
Unfolding microbiota and volatile organic compounds of Portuguese Painho de Porco Preto fermented sausages 59
Optimisation of fermentation conditions for the production of gamma-aminobutyric acid (GABA)-rich soy sauce 59
Selection of Non-Saccharomyces Wine Yeasts for the Production of Leavened Doughs 58
Unravelling microbial populations and volatile organic compounds of artisan fermented liver sausages manufactured in Central Italy 58
Stabilization of sourdough starter by spray drying technique: New breadmaking perspective 53
Inhibition of food-related microorganisms by Lactobacillus plantarum 51
Portuguese cacholeira blood sausage: A first taste of its microbiota and volatile organic compounds 49
Analisi delle proteine della carne di animali di specie diversa mediante 1D e 2D-microelettroforesi 49
RELAZIONE SULLE ATTIVITA' DI DIVULGAZIONE Progetto "Quinoa Felix" - Misura 124 del PSR Campania 2007-2013 49
Identification of lactobacilli isolated in traditional ripe wheat sourdoughs by using molecular methods. 48
Exploitation of Black Olive (Olea europaea L. cv. Piantone di Mogliano) Pomace for the Production of High-Value Bread 48
Lactobacillus plantarum 29 Inhibits Penicillium spp. Involved in the Spoilage of Black Truffles (Tuber aestivum) 46
Alginate-Assisted Lemongrass (Cymbopogon nardus) Essential Oil Dispersions for Antifungal Activity 46
Effect of respirative and catalase-positive Lactobacillus casei adjuncts on the production and quality of Cheddar-type cheese 45
Lacto-fermented garlic handcrafted in the Lower Silesia Region (Poland): Microbial diversity, morpho-textural traits, and volatile compounds 41
Diversity of Caciocavallo cheese produced in different regions of Southern Italy 40
Selection criteria of lactic acid bacteria to be used as starter for sweet and salty leavened baked products 39
Effect of respirative cultures of Lactobacillus casei on model sourdough fermentation 39
Interactions between Lactobacillus sakei and CNC (Staphylococcus xylosus and Kocuria varians) and their influence on proteolytic activity. 38
Standardizing microbiome research: interlaboratory validation of SOPs for sample preparation and DNA extraction from food and environmental ecosystems 34
Lactic acid bacteria in pharmaceutical formulations: Presence and viability of "healthy microorganisms" 30
Evaluation microbiological and technological features of commercial baker's yeasts 29
Survey of antibiotic resistance traits in strains of Lactobacillus casei/paracasei/rhamnosus 28
Effect of phenolic compounds on the growth and L-malic acid metabolism of Oenococcus oeni. 27
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 27
Factors affecting viability of selected probiotics during cheese-making of pasta filata dairy products obtained by direct-to-vat inoculation system 26
Flavoring Production in Kamut, Quinoa and Wheat Doughs Fermented by Lb. paracasei, Lb. plantarum, and Lb. brevis: A SPME-GC/MS Study 26
Rapporti di interazione tra microrganismi di interesse tecnologico isolati da soppressata molisana. 26
Antimicrobial Effect of Malpighia Punicifolia and Extension of Water Buffalo Steak Shelf-Life 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
Impiego di chitosano per la salvaguardia della freschezza di filetti di spigola (Dicentrarchus labrax) 25
Influenza di differenti modalità di confezionamento sulla shelf-life della mozzarella di bufala 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
Valutazione della shelf-life di tartufo nero (Tuber aestivum vitt.) conservato in differenti modalità. 22
Antimicrobial activity of phenolic compounds 22
Bevande fermentate da latte di bufala:caratteristiche sensoriali e microbiologiche durante il processo produttivo e la conservazione 21
Microbiological and Fermentative Properties of Baker's Yeast Starter Used in Breadmaking 21
Effects of Natural Compounds on food-related microorganisms 21
Growth of Lactobacillus GG and Lactobacillus paracasei F19 in presence of prebiotics 20
Potenzialità d'uso di agenti antimicrobici di origine naturale nella preparazione di prodotti carnei. 20
Approcci biotecnologici per la conservazione di carni bufaline 19
Extract of Malpighia punicifolia as preservative agent in fresh buffalo steaks. 18
Interactions between strains of Staphylococcus xylosus and Kocuria varians isolated from fermented meats. 18
Protein expression of listeria innocua in presence of different vegetal extracts 17
Produzione e caratterizzazione di nuove bevande a base di castagne 17
Impact of Microbial Leavening Agents and Fermentation Time on the In Vitro Digestibility of Neapolitan Pizza 14
null 13
null 13
null 11
null 3
Enhancement of intestinal barrier function and alleviation of mycophenolic acid toxicity by a probiotic-conditioned medium in vitro 1
Totale 2.937
Salva come PNG Salva come JPEG
Categoria #
all - tutte 9.093
article - articoli 7.246
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 121
Totale 16.460
Salva come PNG Salva come JPEG


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
2025/20261.845 111 388 209 208 233 62 230 148 121 96 39 0
Totale 2.937