CNR Institutional Research Information System

DI RENZO, TIZIANA
 Distribuzione geografica
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Continente #
AS - Asia 1.421
NA - Nord America 1.004
EU - Europa 445
SA - Sud America 288
Continente sconosciuto - Info sul continente non disponibili 243
AF - Africa 31
OC - Oceania 1
Totale 3.433
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Nazione #
US - Stati Uniti d'America 933
SG - Singapore 537
CN - Cina 388
BR - Brasile 229
IT - Italia 191
HK - Hong Kong 144
VN - Vietnam 139
FR - Francia 79
NL - Olanda 53
BD - Bangladesh 45
KR - Corea 41
IN - India 37
CA - Canada 30
FI - Finlandia 25
DE - Germania 18
AR - Argentina 17
JP - Giappone 17
MX - Messico 17
GB - Regno Unito 16
ZA - Sudafrica 16
ID - Indonesia 15
EC - Ecuador 13
CO - Colombia 11
IL - Israele 11
PL - Polonia 11
AT - Austria 6
CL - Cile 6
IQ - Iraq 6
JM - Giamaica 6
SE - Svezia 6
TT - Trinidad e Tobago 6
IE - Irlanda 5
PK - Pakistan 5
PT - Portogallo 5
TR - Turchia 5
UA - Ucraina 5
EG - Egitto 4
JO - Giordania 4
MY - Malesia 4
PE - Perù 4
PY - Paraguay 4
TH - Thailandia 4
ES - Italia 3
HR - Croazia 3
LA - Repubblica Popolare Democratica del Laos 3
NI - Nicaragua 3
RU - Federazione Russa 3
SA - Arabia Saudita 3
SI - Slovenia 3
TN - Tunisia 3
VE - Venezuela 3
AZ - Azerbaigian 2
BE - Belgio 2
DK - Danimarca 2
LT - Lituania 2
MA - Marocco 2
NO - Norvegia 2
OM - Oman 2
PA - Panama 2
PH - Filippine 2
RS - Serbia 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
GT - Guatemala 1
HN - Honduras 1
HU - Ungheria 1
KZ - Kazakistan 1
MF - Saint Martin 1
NP - Nepal 1
NZ - Nuova Zelanda 1
RO - Romania 1
SK - Slovacchia (Repubblica Slovacca) 1
Totale 3.192
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Città #
Singapore 329
Hefei 200
San Jose 186
Santa Clara 160
Hong Kong 141
Beijing 62
Dallas 62
Lauterbourg 57
Ashburn 48
Los Angeles 48
Ho Chi Minh City 45
Seoul 41
Naples 34
Hanoi 29
Bengaluru 21
New York 18
Council Bluffs 15
Avellino 14
Marigliano 13
Buffalo 12
Helsinki 12
São Paulo 12
Lappeenranta 11
Brasília 10
Guangzhou 10
Rome 10
Johannesburg 9
Milan 9
Rio de Janeiro 9
Minamishinagawa 8
Tokyo 8
Warsaw 8
Amsterdam 7
Brooklyn 7
Denver 7
Montreal 7
Biên Hòa 6
Haiphong 6
Modena 6
Piscataway 6
Quito 6
Belo Horizonte 5
Cape Town 5
Cincinnati 5
Frankfurt am Main 5
Miami 5
Phoenix 5
Thái Nguyên 5
Toronto 5
Vienna 5
Amman 4
Baghdad 4
Bari 4
Chennai 4
Chicago 4
Dublin 4
Las Vegas 4
Medellín 4
Munich 4
North Charleston 4
Ribeirão Preto 4
San Francisco 4
Stockholm 4
Atlanta 3
Bologna 3
Cairo 3
Can Tho 3
Cao Lanh 3
Charlotte 3
City of London 3
Curitiba 3
Detroit 3
Dhaka 3
Guayaquil 3
Houston 3
Ipatinga 3
Lima 3
Lisbon 3
Manaus 3
Manchester 3
Mexico City 3
Newark 3
Ontario 3
Orem 3
Pisa 3
Porto Alegre 3
Pozzuoli 3
Raleigh 3
San Giuseppe Vesuviano 3
Santo André 3
Shanghai 3
Signa 3
St Louis 3
São José dos Pinhais 3
Tampa 3
Vancouver 3
Vientiane 3
Winnipeg 3
Baku 2
Baltimore 2
Totale 1.915
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Nome #
Development and Evaluation of a Fermented Pistachio-Based Beverage Obtained by Colloidal Mill 111
Innovative technologies optimizing the production process of "Castagne del Prete": Impact on microstructure and volatile compounds 100
Bacteria do it better! Proteomics suggests the molecular basis for improved digestibility of sourdough products 97
Shotgun proteomics for the identification of yeasts responsible for pink/red discoloration in commercial dairy products 96
Microbial and Qualitative Traits of Quinoa and Amaranth Seeds from Experimental Fields in Southern Italy 92
INTRODUZIONE DELLA QUINOA (Chenopodium quinoa Willd.) IN CAMPANIA PER LA PRODUZIONE DI ALIMENTI A VALENZA FUNZIONALE ED ELEVATO VALORE NUTRIZIONALE 91
Utilizzo di lieviti non-Saccharomyces per la produzione di impasti per prodotti da forno 91
Bioactive peptides released by lactic acid bacteria fermented pistachio beverages 89
Insight into the role of lactic acid bacteria in the development of a novel fermented pistachio (Pistacia vera L.) beverage 84
Ancient Grain Flours with Different Degrees of Sifting: Advances in Knowledge of Nutritional, Technological, and Microbiological Aspects 82
Surface Layer Protein Pattern of Levilactobacillus brevis Strains Investigated by Proteomics 81
Production of low-calorie apricot nectar sweetened with stevia: Impact on qualitative, sensory, and nutritional profiles 72
Exploitation of sea fennel (Crithmum maritimum L.) for manufacturing of novel high-value fermented preserves 72
Impact of Different Drying Methods on the Microbiota, Volatilome, Color, and Sensory Traits of Sea Fennel (Crithmum maritimum L.) Leaves 71
Essential Oils from Indigenous Iranian Plants: A Natural Weapon vs. Multidrug-Resistant Escherichia coli 70
Pharmacomicrobiomics of Classical Immunosuppressant Drugs: A Systematic Review 70
Effect of Different Hydrocolloids on the Qualitative Characteristics of Fermented Gluten-Free Quinoa Dough and Bread 70
Unravelling microbial populations and volatile organic compounds of artisan fermented liver sausages manufactured in Central Italy 68
Selection of Non-Saccharomyces Wine Yeasts for the Production of Leavened Doughs 67
Unfolding microbiota and volatile organic compounds of Portuguese Painho de Porco Preto fermented sausages 67
Optimisation of fermentation conditions for the production of gamma-aminobutyric acid (GABA)-rich soy sauce 64
Stabilization of sourdough starter by spray drying technique: New breadmaking perspective 59
Exploitation of Black Olive (Olea europaea L. cv. Piantone di Mogliano) Pomace for the Production of High-Value Bread 56
Inhibition of food-related microorganisms by Lactobacillus plantarum 54
RELAZIONE SULLE ATTIVITA' DI DIVULGAZIONE Progetto "Quinoa Felix" - Misura 124 del PSR Campania 2007-2013 54
Standardizing microbiome research: interlaboratory validation of SOPs for sample preparation and DNA extraction from food and environmental ecosystems 52
Identification of lactobacilli isolated in traditional ripe wheat sourdoughs by using molecular methods. 52
Alginate-Assisted Lemongrass (Cymbopogon nardus) Essential Oil Dispersions for Antifungal Activity 52
Portuguese cacholeira blood sausage: A first taste of its microbiota and volatile organic compounds 52
Lactobacillus plantarum 29 Inhibits Penicillium spp. Involved in the Spoilage of Black Truffles (Tuber aestivum) 51
Analisi delle proteine della carne di animali di specie diversa mediante 1D e 2D-microelettroforesi 51
Lacto-fermented garlic handcrafted in the Lower Silesia Region (Poland): Microbial diversity, morpho-textural traits, and volatile compounds 49
Effect of respirative and catalase-positive Lactobacillus casei adjuncts on the production and quality of Cheddar-type cheese 48
Diversity of Caciocavallo cheese produced in different regions of Southern Italy 45
Effect of respirative cultures of Lactobacillus casei on model sourdough fermentation 43
Selection criteria of lactic acid bacteria to be used as starter for sweet and salty leavened baked products 42
Interactions between Lactobacillus sakei and CNC (Staphylococcus xylosus and Kocuria varians) and their influence on proteolytic activity. 41
Survey of antibiotic resistance traits in strains of Lactobacillus casei/paracasei/rhamnosus 35
Evaluation microbiological and technological features of commercial baker's yeasts 34
Impact of Microbial Leavening Agents and Fermentation Time on the In Vitro Digestibility of Neapolitan Pizza 32
Lactic acid bacteria in pharmaceutical formulations: Presence and viability of "healthy microorganisms" 32
Rapporti di interazione tra microrganismi di interesse tecnologico isolati da soppressata molisana. 32
Lactic acid bacteria biota and aroma profile of italian traditional sourdoughs from the irpinian area in Italy 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 30
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
Factors affecting viability of selected probiotics during cheese-making of pasta filata dairy products obtained by direct-to-vat inoculation system 28
Effect of phenolic compounds on the growth and L-malic acid metabolism of Oenococcus oeni. 28
Impiego di chitosano per la salvaguardia della freschezza di filetti di spigola (Dicentrarchus labrax) 27
Antimicrobial Effect of Malpighia Punicifolia and Extension of Water Buffalo Steak Shelf-Life 26
Microbiological and Fermentative Properties of Baker's Yeast Starter Used in Breadmaking 26
Individuazione di opportune modalità di trattamento termico del latte di bufala destinato alla preparazione di mozzarella di bufala 24
Valutazione della shelf-life di tartufo nero (Tuber aestivum vitt.) conservato in differenti modalità. 24
Antimicrobial activity of phenolic compounds 24
Valutazione di parametri di qualità di birre artigianali prodotte in Italia. 24
Influenza della tecnologia di produzione sulle caratteristiche tecnologiche, chimiche e microbiologiche della "ventricina vastese". 23
Potenzialità d'uso di agenti antimicrobici di origine naturale nella preparazione di prodotti carnei. 23
Bevande fermentate da latte di bufala:caratteristiche sensoriali e microbiologiche durante il processo produttivo e la conservazione 22
Growth of Lactobacillus GG and Lactobacillus paracasei F19 in presence of prebiotics 22
Approcci biotecnologici per la conservazione di carni bufaline 22
Effects of Natural Compounds on food-related microorganisms 22
Produzione e caratterizzazione di nuove bevande a base di castagne 21
Extract of Malpighia punicifolia as preservative agent in fresh buffalo steaks. 21
Interactions between strains of Staphylococcus xylosus and Kocuria varians isolated from fermented meats. 20
Protein expression of listeria innocua in presence of different vegetal extracts 19
Impact of long-term preservation techniques on microbiota, volatilome and proteolysis in tempeh produced via back-slopping 18
Enhancement of intestinal barrier function and alleviation of mycophenolic acid toxicity by a probiotic-conditioned medium in vitro 13
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Impact of Probiotics, Prebiotics and Synbiotics Supplementation in Chronic Kidney Disease: A Comprehensive Review of Clinical Trials 12
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A Comprehensive Review of Edible Flowers with a Focus on Microbiological, Nutritional, and Potential Health Aspects 10
An Overview of the Microbiological, Nutritional, Sensory and Potential Health Aspects of Tree Nut-Based Beverages 9
Process Optimization and Quality Improvement of Fermented Foods and Beverages 8
Influence of Fermentation and Milling Processes on the Nutritional and Bioactive Properties of Pistachio-Based Beverages 8
Probiotic Bacteria in Stimulating Human Physiological Responses: Metabolic Function and Overall Health 7
Advances in GABA-Enriched Yogurt and Frozen Yogurt: Microbial Biosynthesis, Functional Properties, and Health Perspectives—A Comprehensive Review 7
Strawberry Production in Soilless Culture Systems: A Comparative Analysis of Volatile Metabolites, Quality, and Sensory Traits in Three Cultivars 7
Impact of starter culture on quality and proteolysis of soybean tempeh 7
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Mineral Bioaccessibility of Pistachio-Based Beverages: the Effect of Lactic Acid Bacteria Fermentation 5
Performance of Mushrooms in Fermented Beverages: A Narrative Review 5
Fermented Pistachio-Based Beverages as Novel Functional Foods: Improved Phenolic Bioaccessibility and Antidiabetic Properties 4
Totale 3.433
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Categoria #
all - tutte 11.428
article - articoli 9.216
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 145
Totale 20.789
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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
2026/2027390 123 129 138 0 0 0 0 0 0 0 0 0
Totale 3.433