CNR Institutional Research Information System

SISTO, ANGELO
 Distribuzione geografica
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Continente #
NA - Nord America 230
AS - Asia 151
EU - Europa 10
Totale 391
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Nazione #
US - Stati Uniti d'America 229
SG - Singapore 140
IT - Italia 8
KR - Corea 8
CN - Cina 3
HU - Ungheria 1
PA - Panama 1
SE - Svezia 1
Totale 391
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Città #
Santa Clara 209
Singapore 96
Seoul 8
Bitonto 5
Guangzhou 3
Budapest 1
Panama City 1
Totale 323
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Nome #
Metagenetic Analysis for Microbial Characterization of Focaccia Doughs Obtained by Using Two Different Starters 13
Interaction between Pseudomonas savastanoi pv. savastanoi and Pantoea agglomerans in olive knots 6
REALIZZAZIONE DI "PUCCIA" SENZA LIEVITO AGGIUNTO MEDIANTE L'USO DI COLTURE BATTERICHE STARTER 6
Spore-forming bacteria associated with bread production: spoilage and toxigenic potential 6
Lactobacillus paracasei-enriched vegetables containing health promoting molecules 6
An Rhs-like genetic element is involved in bacteriocin production by Pseudomonas savastanoi pv. savastanoi 5
Effect of artichoke fermentation by probiotic strain Lactobacillus paracasei LMG P-22043 and of digestion process on polyphenols and antioxidant activity 5
MICROBIAL COMMUNITY MODIFICATION IN DOUGH USING LEUCONOSTOC CITREUM C2.27 AS A STARTER 5
Type Three Secretion System in Pseudomonas savastanoi Pathovars: Does Timing Matter? 5
Biological variability of Bacillus species associated to the bread rope. 5
Knot formation caused by Pseudomonas syringae subsp. savastanoi on olive plants is hrp-dependent 5
Understanding the olive microbiome of susceptible and resistant cultivars for sustainable biocontrol 5
Characterization of a Hrp- mutant from an olive-strain of Pseudomonas syringae subsp. savastanoi. 5
Selezione di batteri lattici da semole di grano duro per il controllo delle muffe del pane. 5
Antagonistic activity of olive endophytic bacteria and of Bacillus spp. strains against Xylella fastidiosa 5
Sequence analysis of the hrpC operon and the hrpE gene of Pseudomonas syringae subsp. savastanoi. 5
Detection of restriction fragment length polymorphisms among Pseudomonas syringae subsp. savastanoi strains. 4
Analisi di fitormoni prodotti da ceppi mutanti di Pseudomons syringae subsp. savastanoi e nei tessuti infetti di piante di olivo. 4
Probiotic bacteria and plant-based matrices: An association with improved health-promoting features 4
Variabilità biologica di batteri del genere Bacillus coinvolti nell'alterazione "pane Filante". 4
Degradation of the mycotoxin ochratoxin A by bacterial strains originating from contaminated vineyard soils 4
Different immune responses of dendritic cells induced by Lactobacillus paracasei strains. 4
Toxigenic potential of spore-forming bacteria isolated from ingredients used for bread production and involved in ropy spoilage of bread 4
Antagonistic activity of Pseudomonas syringae subsp. savastanoi: localization of a genetic determinant. 4
Development of a PCR assay for the strain-specific identification of probiotic strain Lactobacillus paracasei IMPC2.1 4
Genetic aspects of phytohormone production in Pseudomonas amygdali. 4
SYNTHESES OF CIS-ZEATIN AND ITS 9-(2-DEOXY-BETA-D-RIBOFURANOSYL) DERIVATIVE - A NOVEL SYNTHETIC ROUTE TO THE SIDE-CHAIN AT C(6), AND CYTOKININ ACTIVITY 4
Realizzazione di pane a ridotto contenuto di sale mediante applicazione di bioingrediente di Lactobacillus plantarum nel processo di panificazione. 4
Characterization of a hrp- mutant from on olive-strain of Pseudomonas syringae subsp. savastanoi. 4
Generation and characterization of Pseudomonas syringae subsp. savastanoi mutants altered in their ability to induce the hypersensitive reaction. 4
OR 3 - STRUMENTI CORRETTIVI INNOVATIVI PER LA RIMOZIONE DI METABOLITI MICROBICI INDESIDERATI NEL VINO - SAL VI 4
Occurence of unusual strains of Pseudomonas syringae subsp. savastanoi on olive in central Italy. 4
Production of a yeast-free focaccia with reduced salt content using a selected Leuconostoc citreum strain and seawater 4
DREAM WP6 Model Food Applicability Periodic report (18 month) from 1 May 2009 to 31 October 2010 4
Validation of predictive growth modeling in food during shelf-life: a case study on Bacillus amyloliquefaciens ropy bread spoilage 4
Characterization of Pseudomonas savastanoi pv.savastanoi strains virulent on oleander. 4
Conjugal transfer of cosmid pVK102 into Pseudomonas syringae pv. savastanoi. 4
Probiotic vegetable foods containing health promoting molecules 4
DREAM -EC FP7-222 654-2 " Design and development of REAlistic food Models with well characterized micro- and macro-structure and composition (DREAM)", III anno attività. Monitoring of bacterial behaviour during shelf-life o food models. 4
Biodegradation of Ochratoxin A by Bacterial Strains Isolated from Vineyard Soils 4
Effect of Lactobacillus paracasei Culture Filtrates and Artichoke Polyphenols on Cytokine Production by Dendritic Cells 4
Isolation and characterization of Pseudomonas syringae subsp. savastanoi mutants defective in hypersensitive response elicitation and pathogenicity 4
Cytotoxic activity and survival of spore-forming bacteria associated to bread-making process. 4
Cytokine analysis to differenziate immunomodulatory properties of Lactobacillus paracasei strains and for the identification of potentially unsafe strains. 4
Sequence analysis of the hrpC operon and the hrpE gene of Pseudomonas syringae subsp. savastanoi. 4
Dynamics of microbial populations associated with probiotic table olives cv. Bella di Cerignola in industrial fermentation started with Lactobacillus paracasei LMGP22043. 4
A READY-TO-USE LIQUID SOURDOUGH FOR THE PRODUCTION OF "YEAST-FREE" BREAD 4
OR 3 - STRUMENTI CORRETTIVI INNOVATIVI PER LA RIMOZIONE DI METABOLITI MICROBICI INDESIDERATI NEL VINO - SAL V 4
Antagonistic activity of Pseudomonas syringae subsp. savastanoi: preliminary results on the identification of a plasmid-located genetic determinant. 4
Introduction of cosmid pVK102 into Pseudomonas syringae pv. savastanoi. 4
Introduction and maintenance of an exogenous cosmid into Pseudomonas syringae pv. savastanoi. 4
Relazione finale Progetto POR FESR 2007/2013 - Asse I INNOVAZIONE E TRANSIZIONE PRODUTTIVA Regione Piemonte ATTIVITÁ I.1.3 Innovazione e PMI Progetto di Ricerca industriale e di sviluppo A.QU.A (Alta Qualità Alimentare) 4
Use of a Selected Leuconostoc Citreum Strain as a Starter for Making a "Yeast-Free" Bread 4
Diversity of spore-forming bacteria and identification of Bacillus amyloliquefaciens as a species frequently associated with the ropy spoilage of bread. 4
Distinct immunomodulatory properties of Lactobacillus paracasei strains. 3
Selezione di batteri lattici da semole di grano duro per il controllo delle muffe del pane 3
Caratterizzazione di un mutante di Pseudomons syringae subsp. savastanoi incapace di causare reazione d'ipersensibilità. 3
PRODUCTION OF PHYTOHORMONES BY PSEUDOMONAS-AMYGDALI AND THEIR ROLE IN THE HYPERPLASTIC BACTERIAL CANKER OF ALMOND 3
Progetto europeo DREAM -EC FP7-222 654-2 " Design and development of REAlistic food Models with well characterized micro- and macro-structure and composition (DREAM)", II anno attività. D6.7 3
Lipopolysaccharides from three phytopathogenic pseudomonads 3
Suitability of a probiotic Lactobacillus paracasei strain as a starter culture in olive fermentation and development of the innovative patented product "probiotic table olives". 3
Different immunomodulatory effects of L. paracasei strains on dendritic cells 3
Sensitivity of Pseudomonas syringae subsp. savastanoi to a bacteriocin produced by Pseudomonas syringae pv. ciccaronei. 3
Food model aided design tool to optimize food model formulations, processes and storages according to microbial behaviour. 3
Detection of restriction fragment length polymorphisms among Pseudomonas syringae subsp. savastanoi strains. 3
Studies on the role of indole-3-acetic acid and cytokinins in the formation of knots on olive and oleander plants by Pseudomonas syringae pv. savastanoi. 3
Isolation of indole-3-acetic acid methyl ester, a metabolite of indole-3-acetic acid from Pseudomonas amygdali. 3
Coinvolgimento di geni hrp nell' interazione Pseudomonas syringae subsp. savastanoi - Olivo. 3
Role of the probiotic strain Lactobacillus paracasei LMGP22043 carried by artichokes in influencing faecal bacteria and biochemical parameters in human subjects. 3
STRUCTURE-ACTIVITY-RELATIONSHIPS OF ZEATIN CYTOKININS PRODUCED BY PLANT PATHOGENIC PSEUDOMONADES 3
PATHOGENICITY OF PSEUDOMONAS-SYRINGAE SUBSP SAVASTANOI MUTANTS DEFECTIVE IN PHYTOHORMONE PRODUCTION 3
Preliminary results on the responce of olive cultivars to artificial inoculation with Pseudomonas syringae subsp. savastanoi. 3
Antagonistic activity of Pseudomonas syringae subsp. savastanoi: preliminary results on the identification of a plasmid-located genetic determinant. 3
Involvement of plasmid DNA in the production of cytokinins by Pseudomonas amygdali. 3
Detection of plasmids in Pseudomonas amygdali. 3
Identification of the bacterial species responsible for ropy spoilage used in the assessment of WP5 bread model applicability. 3
Pathogenetic behaviour of Pseudomonas syringae pv. savastanoi mutants defective in phytohormone production 3
Identification of a functional hrcC gene in Pseudomonas syringae subsp. savastanoi. 3
Rapporto tecnico Progetto Ortobiotici SAL VI 3
Detection and characterization of plasmids in Pseudomonas amygdali. 3
SYNTHESIS OF N-EPSILON-(INDOLE-3-ACETYL)-L-LYSINE 3
Genetic characterization by fluorescent AFLP of Pseudomonas savastanoi pv. savastanoi strains isolated from different host species. 3
Progetto europeo DREAM -EC FP7-222 654-2 " Design and development of REAlistic food Models with well characterized micro- and macro-structure and composition (DREAM)", II anno attività. 36 Month report 3
DREAM periodic report (18 month) from 1 May 2009 to 31 October 2010 3
Preliminary results on the response of olive cultivars to artificial inoculation with Pseudomonas syringae subsp. savastanoi. 3
Differentiation of Pseudomonas syringae subsp. savastanoi strains isolated from various host plants by restriction fragment length polymorphisms. 3
Toxigenic potential and heat survival of spore-forming bacteria isolated from bread and ingredients 3
Isolamento e caratterizzazione di mutanti di Pseudomons syringae subsp. savastanoi con alterata capacità di induzione della reazione d' ipersensibilità. 3
Use of the Probiotic Strain Lactobacillus paracasei IMPC2.1 in Fermentation of Table Olives. 3
Identification of spore-forming bacteria contaminating ingredients for bread production: a concern for bread quality and safety? 3
Selezione di batteri lattici dell'ecosistema "semola" di grano duro per il controllo delle muffe del pane. 3
Genetic aspects of cytokinin production in Pseudomonas amygdali. 3
Phytohormones in the hyperplastic bacterial canker of almond incited by Pseudomonas amygdali. 3
DREAM annual report from 1st May 2009 to 30 April 2010 3
Behaviour of spoilage microorganisms on DREAM model foods: the case of the spoiler Bacillus amyloliquefaciens in bread. 3
Sequence analysis of the hrpC operon and the hrpE gene of Pseudomonas syringae subsp. savastanoi. 3
Risultati preliminari sulla caratterizzazione di mutanti di Pseudomons syringae subsp. savastanoi alterati nel comportamento patogenetico. 3
EZIOCONTROL 3
DREAM Deliverable D6.6 month 24 3
Probiotic table olives: microbial populations adhering on olive surface in fermentation sets inoculated with the probiotic strain Lactobacillus paracasei IMPC2.1 in an industrial plant. 3
Totale 382
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Categoria #
all - tutte 1.965
article - articoli 835
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 102
Totale 2.902
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2023/202412 0 0 0 0 0 0 0 0 1 0 11 0
2024/2025382 8 8 102 61 203 0 0 0 0 0 0 0
Totale 394