CNR Institutional Research Information System

BLEVE, GIANLUCA
 Distribuzione geografica
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Continente #
AS - Asia 1.787
NA - Nord America 985
EU - Europa 532
SA - Sud America 438
AF - Africa 33
OC - Oceania 9
Totale 3.784
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Nazione #
US - Stati Uniti d'America 922
SG - Singapore 817
BR - Brasile 344
CN - Cina 314
HK - Hong Kong 252
IT - Italia 228
VN - Vietnam 148
NL - Olanda 83
KR - Corea 70
FI - Finlandia 48
DE - Germania 33
GB - Regno Unito 33
AR - Argentina 30
CA - Canada 30
FR - Francia 30
ID - Indonesia 29
IN - India 23
EC - Ecuador 21
BD - Bangladesh 19
MX - Messico 18
MY - Malesia 14
JP - Giappone 12
PL - Polonia 12
TR - Turchia 12
CO - Colombia 11
VE - Venezuela 11
ZA - Sudafrica 10
IL - Israele 9
AU - Australia 8
AE - Emirati Arabi Uniti 7
ES - Italia 7
IE - Irlanda 7
IQ - Iraq 7
PE - Perù 7
PY - Paraguay 7
RU - Federazione Russa 7
PK - Pakistan 6
SE - Svezia 6
UA - Ucraina 6
CL - Cile 5
PH - Filippine 5
UZ - Uzbekistan 5
AT - Austria 4
AZ - Azerbaigian 4
BE - Belgio 4
CZ - Repubblica Ceca 4
EG - Egitto 4
IR - Iran 4
LT - Lituania 4
PA - Panama 4
RO - Romania 4
SA - Arabia Saudita 4
CI - Costa d'Avorio 3
DZ - Algeria 3
KE - Kenya 3
KZ - Kazakistan 3
MA - Marocco 3
OM - Oman 3
TH - Thailandia 3
AL - Albania 2
BH - Bahrain 2
CR - Costa Rica 2
DO - Repubblica Dominicana 2
ET - Etiopia 2
HN - Honduras 2
JM - Giamaica 2
JO - Giordania 2
LK - Sri Lanka 2
MM - Myanmar 2
NP - Nepal 2
TW - Taiwan 2
UY - Uruguay 2
AM - Armenia 1
BB - Barbados 1
BG - Bulgaria 1
BN - Brunei Darussalam 1
CH - Svizzera 1
GA - Gabon 1
GE - Georgia 1
GH - Ghana 1
GR - Grecia 1
KW - Kuwait 1
LU - Lussemburgo 1
LV - Lettonia 1
NI - Nicaragua 1
NO - Norvegia 1
PG - Papua Nuova Guinea 1
PS - Palestinian Territory 1
PT - Portogallo 1
RS - Serbia 1
RW - Ruanda 1
SI - Slovenia 1
SK - Slovacchia (Repubblica Slovacca) 1
SV - El Salvador 1
TG - Togo 1
UG - Uganda 1
Totale 3.784
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Città #
Singapore 504
Santa Clara 441
Hong Kong 252
Hefei 134
Beijing 93
Ashburn 77
Seoul 69
Ho Chi Minh City 63
Los Angeles 45
Dallas 40
Hanoi 32
San Jose 31
Helsinki 22
São Paulo 22
Milan 16
New York 16
Toronto 16
Turku 16
Rome 15
Bitonto 12
Buffalo 12
Cavallino 11
Frankfurt am Main 11
Kuala Lumpur 11
Amsterdam 10
Bari 10
Lappeenranta 9
Quito 9
Surabaya 9
Munich 8
Ankara 7
Brooklyn 7
Denver 7
Minamishinagawa 7
Phoenix 7
Rio de Janeiro 7
Salvador 7
Atlanta 6
Brasília 6
Catania 6
Da Nang 6
Dublin 6
Falkenstein 6
Haiphong 6
Johannesburg 6
Montreal 6
Turin 6
Boston 5
Campinas 5
Caracas 5
Chicago 5
Dhaka 5
Düsseldorf 5
Guayaquil 5
Jakarta 5
Lima 5
Stockholm 5
Tashkent 5
Warsaw 5
Assemini 4
Belo Horizonte 4
Buenos Aires 4
Chennai 4
Colombo 4
Goiânia 4
London 4
Naples 4
Orem 4
Potenza 4
Prineville 4
Ribeirão Preto 4
Rio Claro 4
Seattle 4
Tokyo 4
Abidjan 3
Asunción 3
Bangkok 3
Bedford 3
Brussels 3
Can Tho 3
Cassino 3
Caxias do Sul 3
Cebu City 3
Charlotte 3
Cotia 3
Córdoba 3
Diadema 3
Dubai 3
Lanús 3
Lucknow 3
Maracaibo 3
Mashhad 3
Melbourne 3
Minneapolis 3
Mumbai 3
Muscat 3
Nairobi 3
Natal 3
Osasco 3
Panama City 3
Totale 2.323
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Nome #
La gestione della fermentazione malolattica mediante la tecnica del coinoculo lieviti/batteri: dal laboratorio alla cantina 106
Valorization of onion and chicory by-products and polyphenols recovery using liquid submerged fermentation by selected microbial strains 92
Starter Cultures for Sparkling Wine 91
Novel Fermentation Strategies of Strawberry Tree Arbutus unedo Fruits to Obtain High Nutritional Value Products 83
Sensitivity of Xylella fastidiosa subsp. pauca Salento-1 to light at 410 nm 74
Liquid submerged fermentation by selected microbial strains for onion skins valorization and its effects on polyphenols 73
Jellyfish Based Novel Food Products in Europe. A story is starting 66
CRYOPRESERVATION AND REVITALIZATION OF MICROBIAL CONSORTIA ISOLATED FROM APULIAN TABLE OLIVES 66
Influence of dynamic digestion by SHIME® on bioaccessibility of polyphenols from table olives extract and human microbiota modulation 63
Identification and technological characterization of yeast and moulds isolated from olive mill wastewaters in Salento (Southern Italy). 61
Autochthonous fermentation starters for the industrial production of Negroamaro wines 61
Subcellular localization and functional expression of the glycerol uptake protein 1 (GUP1) of Saccharomyces cerevisiae tagged with the green fluorescent protein. 58
Optimization of a Calcium-Based Treatment Method for Jellyfish to Design Food for the Future 57
Study of the effects of pasteurization and selected microbial starters on functional traits of fermented table olives 56
Evaluation of bioactive compounds in fermented black table olives. 55
Combination of Solid State and Submerged Fermentation Strategies to Produce a New Jellyfish-Based Food 53
An Alum-Free Jellyfish Treatment for Food Applications 52
Role of the C-terminus of Pleurotus eryngii Ery4 laccase in determining enzyme structure, catalytic properties and stability 49
Fermented Apulian table olives: effect of selected microbial starters on polyphenols composition, antioxidant activities and bioaccessibility 49
ECO-FRIENDLY BIOREFINERY OF RED ONION PEELS FOR POLYPHENOL AND FIBER RECOVERY IN FUNCTIONAL FOOD DEVELOPMENT 49
The Controlled Semi-Solid Fermentation of Seaweeds as a Strategy for Their Stabilization and New Food Applications 46
THE IMPACT OF SELECTED MICROBIAL STARTERS ON THE POLYPHENOLS CONTENT IN FERMENTED VEGETABLE FOODS 46
Capitolo 11 - Uso di colture starter e impiego di lieviti e batteri lattici in cantina. 46
Industrial scale bio-detoxification of raw olive mill wastewaters by the use of selected microbial yeast and bacterial strains to obtain a new source for fertigation 45
Vessel occlusion in three cultivars of Olea europaea naturally exposed to Xylella fastidiosa in open field 45
Jellyfish from European seas as valuable source of bioactive and health promoting compounds with nutraceutical value 45
Susceptibility to Xylella fastidiosa and functional xylem anatomy in Olea europaea: revisiting a tale of plant-pathogen interaction 42
An optimized procedure for the enological selection of non-Saccharomyces starter cultures 42
Biotecnologie per il miglioramento della qualità e sicurezza degli alimenti fermentati 42
Effect of selected microbial starters on polyphenols composition, antioxidant activities and bioaccessibility of Apulian table olives 42
Quantitative issues related to the headspace-SPME-GC/MS analysis of volatile compounds in wines: the case of Maresco sparkling wine 41
D6.8 "Jellyfish-based food prototypes" 40
PROCESSO PER IL TRATTAMENTO DI MEDUSE DESTINATE ALL'ALIMENTAZIONE UMANA E PRODOTTI/INGREDIENTI OTTENUTI MEDIANTE TALE PROCESSO 39
Subcellular localisation of an active green fluorescent protein-tagged GUP1 glycerol transporter in Saccharomyces cerevisiae. 39
Cap 11 - Uso di colture starter e impiego di lieviti e batteri lattici in cantina. 39
Characterization of Saccharomyces cerevisiae strains isolated from must of grape grown in experimental vineyard 38
New process for production of fermented black table olives using selected autochthonous yeasts and Lactic Acid Bacteria 37
Aspergillus carbonarius proteases and their possible activity in ochratoxin A degradation. 37
Selection of Saccharomyces cerevisiae with peculiar oenological properties from naturally fermented Negroamaro must 37
D4.5 "Guidelines and Protocols- 5" Handling and processing of JF biomass for human food production 35
Procedimento di detossificazione di materiali vegetali contaminati con fumonisine e/o tossina T-2 35
AtSYP51/52 functions diverge in the post-Golgi traffic and differently affect vacuolar sorting 35
POPULATION DYNAMICS OF YEASTS IN "NEGROAMARO" MUST DERIVED FROM ORGANIC AND NON-ORGANIC CULTIVATION 34
A new method for detection of spoilage yeasts and molds in dairy products 33
presentations at the XXIV Congress of the Italian Phytopathological Society September 5-7, 2018. Department of Agricultural, Food and Environmental Sciences, Marche Polytechnic University, Ancona, Italy Abstracts 33
The use of co-immobilized Saccharomyces cerevisiae and Oenococcus oeni cells for wine fermentation 32
Strategie per il risanamento di acque di vegetazione reflue dell'industria olearia mediante utilizzo di microrganismi autoctoni non convenzionali 32
JELLYFISH, A NEW FOOD RESOURCE FOR THE EUROPEAN MARKET 32
MICRORGANISMI DEL PROCESSO FERMENTATIVO: ASPETTI ECOLOGICI 32
Characterization of a putative natural hybrid containing genetic material from two species. 31
Jellyfish proteins as bioactive compounds in novel foods 30
METHOD FOR THE TREATMENT OF JELLYFISH INTENDED FOR HUMAN CONSUMPTION WITHOUT THE USE OF ALUMINIUM SALTS AND PRODUCTS/INGREDIENTS OBTAINED BY THIS PROCESS 30
Differential olive grove management regulates the levels of primary metabolites in xylem sap 30
Pate Olive Cake: Possible Exploitation of a By-Product for Food Applications 29
Molecular and Technological Characterization of Saccharomyces cerevisiae Strains Isolated from Natural Fermentation of Susumaniello Grape Must in Apulia, Southern Italy 29
Use of fermented olive paste for enrichment in bioactive compounds of typical Italian bakery products "tarallini" 29
Selection of Saccharomyces strains during must fermentation 29
Exploitation of autochthonous micro-organism potential to enhance the quality of Apulian wine. 29
FERMENTAZIONI ALCOLICHE E MALOLATTICHE IN SIMULTANEA OPERATE DA CELLULE DI SACCHAROMYCES CEREVISIAE E OENOCOCCUS OENI CO-IMMOBILIZZATE IN SFERE DI ALGINATO 28
Bioactive Compounds and Stability of a Typical Italian Bakery Products "Taralli" Enriched with Fermented Olive Paste 27
Biotechnology can Improve a Traditional Product as Table Olives 26
HS-SPME/GC-MS characterization of volatile compounds in Maresco sparkling wine produced in Apulia region 26
Physico-chemical and microbiological characterization of spontaneous fermentation of Cellina di Nardò and Leccino table olives 26
Isolation and clonal selection of enological Saccharomyces from Susumaniello natural fermentations. 25
Stability of a Typical Italian Bakery Products "Taralli" Enriched with Fermented Olive Paste 25
The role of autochthonous microorganisms in the production of table olives 24
Heterologous expression of the ERY3 laccase gene from Pleurotus eryngii in free and immobilized 24
Anatomical and biochemical studies of Spartium junceum infected by Xylella fastidiosa subsp. multiplex ST 87 24
Genetical and physiological characterization of yeast strains isolated from spontaneous fermentations of Negroamaro and Primitivo grape must 24
Isolation, Characterization, and Selection of Molds Associated to Fermented Black Table Olives 24
Metodo per la produzione di olive da tavola fermentate 23
Biodiversity and safety aspects of yeast strains characterized from vineyards and spontaneous fermentations in the Apulia Region, Italy 23
Physico-chemical characterization of natural fermentation process of Conservolea and Kalamàta table olives and development of a protocol for the pre-selection of fermentation starters. 22
Caratterizzazione molecolare e tecnologica di lieviti vinari autoctoni appartenenti alla specie Hanseniaspora uvarum. 22
Population dynamics of yeasts in "Primitivo" must derived from natural fermentations 22
A new selection-based approach of yeasts and bacteria for the bioremediation of olive oil mill wastewaters (OMW) 21
Effects of different autochthonous Saccharomyces cerevisiae isolates used as fermentation starters on the sensory character of Negroamaro wine 21
Over-expression of functional Saccharomyces cerevisiae GUP1, induces proliferation of intracellular membranes containing ER and Golgi resident proteins. 21
Molecular and technological typing of autochthonous yeasts belonging to Hanseniaspora uvarum species 21
The INTEGROLIV project: a multifaceted approach to mitigate the impact of Xylella fastidiosa subsp. pauca and regenerate olive growing systems in the infected area 20
New strategies for controlling table olives fermentation in Egypt 20
Genetic biodiversity of enological Saccharomyces isolated from grapes must natural fermentations. 20
Study of the natural fermentation process for two Italian table olive cultivars and optimization of a protocol for selecting autochthonous microbial starters 20
Exploitation of autochthonous yeast potential to enhance the quality of regional wines: the Apulian experience 19
Metodo per la produzione di olive da tavola fermentate 19
Evaluation of bioactive compounds in black table olives fermented with selected microbial starters 19
Construction of a laccase chimerical gene: recombinant protein characterization and gene expression via yeast surface display 18
Comprehensive identification and quantification of chlorogenic acids in sweet cherry by tandem mass spectrometry techniques 18
A new strategy for the bioremediation of olive oil mill wastewaters (OMW): selection of non-conventional yeasts and their immobilization in alginate beads. 18
Production of recombinant Agaricus bisporus tyrosinase in Saccharomyces cerevisiae cell 18
In vitro evaluation of epiphytic vine yeasts activity for biocontrol of ochratoxigenic grapes' molds 18
Efficacy of yeast starters to drive and improve Picual, Manzanilla and Kalamàta table olive fermentation 18
Screening for extracellular hydrolitic enzymes in non-saccharomyces and saccharomyces grape yeast 18
Overexpression of Saccharomyces cerevisiae GUP1 Induces Proliferation of Intracellular Membranes Containing ER and Golgi Resident Proteins. 17
Nuove strategie per il risanamento delle acque di vegetazione con l'utilizzo di microrganismi non convenzionali. 17
Development of reverse transcription (RT)-PCR and real-time RT-PCR assays for rapid detection and quantification of viable yeasts and molds contaminating yogurts and pasteurized food products 17
Pilot-scale application of selected microbial starters to enhance the nutritional and sensorial traits of fermented and pasteurized table olives 17
Isolamento ed analisi di geni che codificano per laccasi da Pleurotus eryngii e Trametes versicolor 17
Espressione in Saccharomyces cerevisiae dell'isoforma LAC3 di una laccasi di Pleorotus eryngii in forma biologicamente attiva 16
Molecular approach to study the structure-function of a Pleurotus eryngii laccase isoform. 16
Totale 3.580
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Categoria #
all - tutte 12.765
article - articoli 6.541
book - libri 253
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 306
Totale 19.865
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2023/202431 0 0 0 0 0 0 0 0 2 0 25 4
2024/20251.908 8 24 179 76 461 84 37 97 50 119 446 327
2025/20261.965 129 219 253 509 525 267 63 0 0 0 0 0
Totale 3.904