CNR Institutional Research Information System

DI RENZO, TIZIANA
 Distribuzione geografica
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Continente #
AS - Asia 1.394
NA - Nord America 773
EU - Europa 417
SA - Sud America 273
AF - Africa 31
Continente sconosciuto - Info sul continente non disponibili 2
OC - Oceania 1
Totale 2.891
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Nazione #
US - Stati Uniti d'America 723
SG - Singapore 537
CN - Cina 386
BR - Brasile 225
IT - Italia 168
HK - Hong Kong 143
VN - Vietnam 134
FR - Francia 78
NL - Olanda 53
KR - Corea 41
BD - Bangladesh 39
IN - India 36
FI - Finlandia 25
CA - Canada 19
AR - Argentina 17
DE - Germania 17
JP - Giappone 17
ZA - Sudafrica 16
MX - Messico 15
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
TT - Trinidad e Tobago 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
JM - Giamaica 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
SV - El Salvador 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 2.891
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Città #
Singapore 329
Hefei 200
San Jose 168
Santa Clara 151
Hong Kong 141
Beijing 62
Dallas 61
Lauterbourg 57
Los Angeles 46
Ho Chi Minh City 44
Seoul 41
Ashburn 39
Naples 30
Hanoi 27
Bengaluru 21
Avellino 14
New York 14
Marigliano 13
Council Bluffs 12
Helsinki 12
São Paulo 12
Buffalo 11
Lappeenranta 11
Guangzhou 10
Rome 10
Johannesburg 9
Rio de Janeiro 9
Brasília 8
Minamishinagawa 8
Tokyo 8
Warsaw 8
Amsterdam 7
Milan 7
Biên Hòa 6
Haiphong 6
Modena 6
Piscataway 6
Quito 6
Belo Horizonte 5
Cape Town 5
Cincinnati 5
Frankfurt am Main 5
Montreal 5
Thái Nguyên 5
Vienna 5
Amman 4
Baghdad 4
Bari 4
Chennai 4
Miami 4
Munich 4
North Charleston 4
Ribeirão Preto 4
San Francisco 4
Stockholm 4
Toronto 4
Cairo 3
Can Tho 3
Cao Lanh 3
City of London 3
Curitiba 3
Denver 3
Dhaka 3
Dublin 3
Ipatinga 3
Lisbon 3
Manaus 3
Orem 3
Phoenix 3
Pisa 3
Porto Alegre 3
Pozzuoli 3
San Giuseppe Vesuviano 3
Santo André 3
Signa 3
São José dos Pinhais 3
Atlanta 2
Baku 2
Baltimore 2
Beckley 2
Bessemer 2
Blumenau 2
Boardman 2
Bologna 2
Boston 2
Brooklyn 2
Bắc Ninh 2
Campinas 2
Campo Largo 2
Canal Winchester 2
Charlotte 2
Chaumont 2
Ciudad Juárez 2
Colorado Springs 2
Cotia 2
Criciúma 2
Delhi 2
Düsseldorf 2
El Cajon 2
Falkenstein 2
Totale 1.817
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Nome #
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
Utilizzo di lieviti non-Saccharomyces per la produzione di impasti per prodotti da forno 87
INTRODUZIONE DELLA QUINOA (Chenopodium quinoa Willd.) IN CAMPANIA PER LA PRODUZIONE DI ALIMENTI A VALENZA FUNZIONALE ED ELEVATO VALORE NUTRIZIONALE 86
Microbial and Qualitative Traits of Quinoa and Amaranth Seeds from Experimental Fields in Southern Italy 86
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
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
Shotgun proteomics for the identification of yeasts responsible for pink/red discoloration in commercial dairy products 70
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
Production of low-calorie apricot nectar sweetened with stevia: Impact on qualitative, sensory, and nutritional profiles 68
Essential Oils from Indigenous Iranian Plants: A Natural Weapon vs. Multidrug-Resistant Escherichia coli 68
Effect of Different Hydrocolloids on the Qualitative Characteristics of Fermented Gluten-Free Quinoa Dough and Bread 67
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
Stabilization of sourdough starter by spray drying technique: New breadmaking perspective 53
Exploitation of Black Olive (Olea europaea L. cv. Piantone di Mogliano) Pomace for the Production of High-Value Bread 52
Inhibition of food-related microorganisms by Lactobacillus plantarum 51
Portuguese cacholeira blood sausage: A first taste of its microbiota and volatile organic compounds 50
Analisi delle proteine della carne di animali di specie diversa mediante 1D e 2D-microelettroforesi 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
RELAZIONE SULLE ATTIVITA' DI DIVULGAZIONE Progetto "Quinoa Felix" - Misura 124 del PSR Campania 2007-2013 49
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
Diversity of Caciocavallo cheese produced in different regions of Southern Italy 40
Effect of respirative cultures of Lactobacillus casei on model sourdough fermentation 40
Selection criteria of lactic acid bacteria to be used as starter for sweet and salty leavened baked products 39
Interactions between Lactobacillus sakei and CNC (Staphylococcus xylosus and Kocuria varians) and their influence on proteolytic activity. 38
Lactic acid bacteria in pharmaceutical formulations: Presence and viability of "healthy microorganisms" 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
Flavoring Production in Kamut, Quinoa and Wheat Doughs Fermented by Lb. paracasei, Lb. plantarum, and Lb. brevis: A SPME-GC/MS Study 29
Rapporti di interazione tra microrganismi di interesse tecnologico isolati da soppressata molisana. 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
Effect of phenolic compounds on the growth and L-malic acid metabolism of Oenococcus oeni. 27
Factors affecting viability of selected probiotics during cheese-making of pasta filata dairy products obtained by direct-to-vat inoculation system 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
Influenza di differenti modalità di confezionamento sulla shelf-life della mozzarella di bufala 25
Impiego di chitosano per la salvaguardia della freschezza di filetti di spigola (Dicentrarchus labrax) 25
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
Approcci biotecnologici per la conservazione di carni bufaline 20
Potenzialità d'uso di agenti antimicrobici di origine naturale nella preparazione di prodotti carnei. 20
Extract of Malpighia punicifolia as preservative agent in fresh buffalo steaks. 19
Interactions between strains of Staphylococcus xylosus and Kocuria varians isolated from fermented meats. 19
Impact of Microbial Leavening Agents and Fermentation Time on the In Vitro Digestibility of Neapolitan Pizza 18
Protein expression of listeria innocua in presence of different vegetal extracts 17
Produzione e caratterizzazione di nuove bevande a base di castagne 17
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Impact of Probiotics, Prebiotics and Synbiotics Supplementation in Chronic Kidney Disease: A Comprehensive Review of Clinical Trials 8
Enhancement of intestinal barrier function and alleviation of mycophenolic acid toxicity by a probiotic-conditioned medium in vitro 8
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Advances in GABA-Enriched Yogurt and Frozen Yogurt: Microbial Biosynthesis, Functional Properties, and Health Perspectives—A Comprehensive Review 4
Impact of long-term preservation techniques on microbiota, volatilome and proteolysis in tempeh produced via back-slopping 4
A Comprehensive Review of Edible Flowers with a Focus on Microbiological, Nutritional, and Potential Health Aspects 4
An Overview of the Microbiological, Nutritional, Sensory and Potential Health Aspects of Tree Nut-Based Beverages 4
Impact of starter culture on quality and proteolysis of soybean tempeh 4
Influence of Fermentation and Milling Processes on the Nutritional and Bioactive Properties of Pistachio-Based Beverages 4
Process Optimization and Quality Improvement of Fermented Foods and Beverages 3
Probiotic Bacteria in Stimulating Human Physiological Responses: Metabolic Function and Overall Health 3
Mineral Bioaccessibility of Pistachio-Based Beverages: the Effect of Lactic Acid Bacteria Fermentation 3
Strawberry Production in Soilless Culture Systems: A Comparative Analysis of Volatile Metabolites, Quality, and Sensory Traits in Three Cultivars 3
Performance of Mushrooms in Fermented Beverages: A Narrative Review 3
Fermented Pistachio-Based Beverages as Novel Functional Foods: Improved Phenolic Bioaccessibility and Antidiabetic Properties 1
Totale 3.132
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Categoria #
all - tutte 10.263
article - articoli 8.246
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 137
Totale 18.646
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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
2025/20261.951 111 388 209 208 233 62 230 148 121 96 80 65
2026/202789 89 0 0 0 0 0 0 0 0 0 0 0
Totale 3.132