CNR Institutional Research Information System

BLEVE, GIANLUCA
 Distribuzione geografica
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Continente #
AS - Asia 2.257
NA - Nord America 1.361
EU - Europa 845
SA - Sud America 456
AF - Africa 39
OC - Oceania 10
Totale 4.968
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Nazione #
US - Stati Uniti d'America 1.280
SG - Singapore 959
CN - Cina 457
IT - Italia 361
BR - Brasile 353
HK - Hong Kong 258
VN - Vietnam 205
FR - Francia 162
NL - Olanda 90
JP - Giappone 77
KR - Corea 72
FI - Finlandia 55
BD - Bangladesh 45
DE - Germania 41
CA - Canada 40
GB - Regno Unito 39
AR - Argentina 33
ID - Indonesia 33
IN - India 27
EC - Ecuador 21
MX - Messico 19
TR - Turchia 16
MY - Malesia 14
PL - Polonia 14
ES - Italia 13
IQ - Iraq 13
ZA - Sudafrica 13
VE - Venezuela 12
CO - Colombia 11
AU - Australia 9
IE - Irlanda 9
IL - Israele 9
UA - Ucraina 9
AE - Emirati Arabi Uniti 8
PE - Perù 8
PY - Paraguay 8
CL - Cile 7
PK - Pakistan 7
RU - Federazione Russa 7
JM - Giamaica 6
LT - Lituania 6
SE - Svezia 6
UZ - Uzbekistan 6
AT - Austria 5
AZ - Azerbaigian 5
EG - Egitto 5
PH - Filippine 5
BE - Belgio 4
CZ - Repubblica Ceca 4
IR - Iran 4
KE - Kenya 4
KZ - Kazakistan 4
PA - Panama 4
RO - Romania 4
SA - Arabia Saudita 4
TH - Thailandia 4
TW - Taiwan 4
CI - Costa d'Avorio 3
DZ - Algeria 3
HN - Honduras 3
JO - Giordania 3
MA - Marocco 3
OM - Oman 3
AL - Albania 2
BH - Bahrain 2
CH - Svizzera 2
CR - Costa Rica 2
DO - Repubblica Dominicana 2
ET - Etiopia 2
GT - Guatemala 2
KW - Kuwait 2
LK - Sri Lanka 2
LV - Lettonia 2
MM - Myanmar 2
NP - Nepal 2
SI - Slovenia 2
UY - Uruguay 2
AM - Armenia 1
BB - Barbados 1
BG - Bulgaria 1
BN - Brunei Darussalam 1
BO - Bolivia 1
CY - Cipro 1
GA - Gabon 1
GE - Georgia 1
GH - Ghana 1
GR - Grecia 1
HR - Croazia 1
LU - Lussemburgo 1
NG - Nigeria 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
SK - Slovacchia (Repubblica Slovacca) 1
SV - El Salvador 1
TG - Togo 1
Totale 4.967
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Città #
Singapore 579
Santa Clara 450
Hong Kong 257
Hefei 135
Ashburn 125
San Jose 124
Beijing 101
Lauterbourg 100
Los Angeles 82
Ho Chi Minh City 79
Seoul 69
Tokyo 66
Hanoi 48
Dallas 43
New York 30
São Paulo 25
Helsinki 23
Rome 22
Milan 21
Toronto 20
Buffalo 18
Frankfurt am Main 17
Turku 16
Lappeenranta 15
Amsterdam 14
Bologna 14
Orem 14
Naples 13
Bitonto 12
Council Bluffs 12
Bari 11
Cavallino 11
Da Nang 11
Kuala Lumpur 11
Montreal 10
Ankara 9
Atlanta 9
Catania 9
Johannesburg 9
Quito 9
Surabaya 9
Dublin 8
Haiphong 8
Munich 8
Turin 8
Brooklyn 7
Denver 7
Minamishinagawa 7
Phoenix 7
Rio de Janeiro 7
Salvador 7
Warsaw 7
Brasília 6
Chicago 6
Falkenstein 6
Genoa 6
Jakarta 6
London 6
Tashkent 6
Boston 5
Campinas 5
Caracas 5
Chennai 5
Dhaka 5
Düsseldorf 5
Guayaquil 5
Lima 5
Stockholm 5
Washington 5
Assemini 4
Baghdad 4
Belo Horizonte 4
Buenos Aires 4
Caxias do Sul 4
Charlotte 4
Colombo 4
Goiânia 4
Hải Dương 4
Kingston 4
Madrid 4
Melbourne 4
Miami 4
Nairobi 4
Palermo 4
Potenza 4
Prineville 4
Ribeirão Preto 4
Rio Claro 4
Seattle 4
Shanghai 4
Vienna 4
Abidjan 3
Amman 3
Asunción 3
Baku 3
Bangkok 3
Bedford 3
Boardman 3
Brussels 3
Can Tho 3
Totale 2.940
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Nome #
La gestione della fermentazione malolattica mediante la tecnica del coinoculo lieviti/batteri: dal laboratorio alla cantina 184
Valorization of onion and chicory by-products and polyphenols recovery using liquid submerged fermentation by selected microbial strains 136
Novel Fermentation Strategies of Strawberry Tree Arbutus unedo Fruits to Obtain High Nutritional Value Products 104
Starter Cultures for Sparkling Wine 99
CRYOPRESERVATION AND REVITALIZATION OF MICROBIAL CONSORTIA ISOLATED FROM APULIAN TABLE OLIVES 85
Influence of dynamic digestion by SHIME® on bioaccessibility of polyphenols from table olives extract and human microbiota modulation 83
Sensitivity of Xylella fastidiosa subsp. pauca Salento-1 to light at 410 nm 82
Jellyfish Based Novel Food Products in Europe. A story is starting 81
Liquid submerged fermentation by selected microbial strains for onion skins valorization and its effects on polyphenols 79
Study of the effects of pasteurization and selected microbial starters on functional traits of fermented table olives 72
Identification and technological characterization of yeast and moulds isolated from olive mill wastewaters in Salento (Southern Italy). 68
Subcellular localization and functional expression of the glycerol uptake protein 1 (GUP1) of Saccharomyces cerevisiae tagged with the green fluorescent protein. 67
Evaluation of bioactive compounds in fermented black table olives. 66
Autochthonous fermentation starters for the industrial production of Negroamaro wines 65
Combination of Solid State and Submerged Fermentation Strategies to Produce a New Jellyfish-Based Food 65
An Alum-Free Jellyfish Treatment for Food Applications 65
Optimization of a Calcium-Based Treatment Method for Jellyfish to Design Food for the Future 65
Effect of selected microbial starters on polyphenols composition, antioxidant activities and bioaccessibility of Apulian table olives 65
Capitolo 11 - Uso di colture starter e impiego di lieviti e batteri lattici in cantina. 62
ECO-FRIENDLY BIOREFINERY OF RED ONION PEELS FOR POLYPHENOL AND FIBER RECOVERY IN FUNCTIONAL FOOD DEVELOPMENT 62
Vessel occlusion in three cultivars of Olea europaea naturally exposed to Xylella fastidiosa in open field 60
Fermented Apulian table olives: effect of selected microbial starters on polyphenols composition, antioxidant activities and bioaccessibility 60
The Controlled Semi-Solid Fermentation of Seaweeds as a Strategy for Their Stabilization and New Food Applications 60
Cap 11 - Uso di colture starter e impiego di lieviti e batteri lattici in cantina. 59
THE IMPACT OF SELECTED MICROBIAL STARTERS ON THE POLYPHENOLS CONTENT IN FERMENTED VEGETABLE FOODS 56
Jellyfish from European seas as valuable source of bioactive and health promoting compounds with nutraceutical value 56
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 55
Susceptibility to Xylella fastidiosa and functional xylem anatomy in Olea europaea: revisiting a tale of plant-pathogen interaction 55
Biotecnologie per il miglioramento della qualità e sicurezza degli alimenti fermentati 55
Role of the C-terminus of Pleurotus eryngii Ery4 laccase in determining enzyme structure, catalytic properties and stability 52
Characterization of Saccharomyces cerevisiae strains isolated from must of grape grown in experimental vineyard 50
A new method for detection of spoilage yeasts and molds in dairy products 47
An optimized procedure for the enological selection of non-Saccharomyces starter cultures 47
D6.8 "Jellyfish-based food prototypes" 47
PROCESSO PER IL TRATTAMENTO DI MEDUSE DESTINATE ALL'ALIMENTAZIONE UMANA E PRODOTTI/INGREDIENTI OTTENUTI MEDIANTE TALE PROCESSO 47
New process for production of fermented black table olives using selected autochthonous yeasts and Lactic Acid Bacteria 46
POPULATION DYNAMICS OF YEASTS IN "NEGROAMARO" MUST DERIVED FROM ORGANIC AND NON-ORGANIC CULTIVATION 46
Selection of Saccharomyces cerevisiae with peculiar oenological properties from naturally fermented Negroamaro must 46
The INTEGROLIV project: a multifaceted approach to mitigate the impact of Xylella fastidiosa subsp. pauca and regenerate olive growing systems in the infected area 45
Procedimento di detossificazione di materiali vegetali contaminati con fumonisine e/o tossina T-2 45
Subcellular localisation of an active green fluorescent protein-tagged GUP1 glycerol transporter in Saccharomyces cerevisiae. 45
MICRORGANISMI DEL PROCESSO FERMENTATIVO: ASPETTI ECOLOGICI 45
Aspergillus carbonarius proteases and their possible activity in ochratoxin A degradation. 43
AtSYP51/52 functions diverge in the post-Golgi traffic and differently affect vacuolar sorting 43
Quantitative issues related to the headspace-SPME-GC/MS analysis of volatile compounds in wines: the case of Maresco sparkling wine 43
Pate Olive Cake: Possible Exploitation of a By-Product for Food Applications 42
Jellyfish proteins as bioactive compounds in novel foods 42
Use of fermented olive paste for enrichment in bioactive compounds of typical Italian bakery products "tarallini" 41
D4.5 "Guidelines and Protocols- 5" Handling and processing of JF biomass for human food production 41
The use of co-immobilized Saccharomyces cerevisiae and Oenococcus oeni cells for wine fermentation 41
JELLYFISH, A NEW FOOD RESOURCE FOR THE EUROPEAN MARKET 41
METHOD FOR THE TREATMENT OF JELLYFISH INTENDED FOR HUMAN CONSUMPTION WITHOUT THE USE OF ALUMINIUM SALTS AND PRODUCTS/INGREDIENTS OBTAINED BY THIS PROCESS 40
Biotechnological protocol for the production of plant-based hybrid cheese-analogues 39
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 38
Strategie per il risanamento di acque di vegetazione reflue dell'industria olearia mediante utilizzo di microrganismi autoctoni non convenzionali 37
Characterization of a putative natural hybrid containing genetic material from two species. 36
Abstracts of invited Keynote lectures, Keynote and Oral presentations and Poster papers presented at the 17th Congress of the Mediterranean Phytopathological Union, July 6–10, 2025, in Bari, Italy 36
Molecular and Technological Characterization of Saccharomyces cerevisiae Strains Isolated from Natural Fermentation of Susumaniello Grape Must in Apulia, Southern Italy 35
HS-SPME/GC-MS characterization of volatile compounds in Maresco sparkling wine produced in Apulia region 35
Isolation and clonal selection of enological Saccharomyces from Susumaniello natural fermentations. 34
Exploitation of autochthonous micro-organism potential to enhance the quality of Apulian wine. 34
Pilot-scale application of selected microbial starters to enhance the nutritional and sensorial traits of fermented and pasteurized table olives 34
Physico-chemical and microbiological characterization of spontaneous fermentation of Cellina di Nardò and Leccino table olives 34
Selection of Saccharomyces strains during must fermentation 33
Bioactive Compounds and Stability of a Typical Italian Bakery Products "Taralli" Enriched with Fermented Olive Paste 33
Differential olive grove management regulates the levels of primary metabolites in xylem sap 33
Biotechnology can Improve a Traditional Product as Table Olives 32
FERMENTAZIONI ALCOLICHE E MALOLATTICHE IN SIMULTANEA OPERATE DA CELLULE DI SACCHAROMYCES CEREVISIAE E OENOCOCCUS OENI CO-IMMOBILIZZATE IN SFERE DI ALGINATO 32
Metodo per la produzione di olive da tavola fermentate 31
Heterologous expression of the ERY3 laccase gene from Pleurotus eryngii in free and immobilized 30
Anatomical and biochemical studies of Spartium junceum infected by Xylella fastidiosa subsp. multiplex ST 87 30
New strategies for controlling table olives fermentation in Egypt 29
Stability of a Typical Italian Bakery Products "Taralli" Enriched with Fermented Olive Paste 29
A new strategy for the bioremediation of olive oil mill wastewaters (OMW): selection of non-conventional yeasts and their immobilization in alginate beads. 29
Genetical and physiological characterization of yeast strains isolated from spontaneous fermentations of Negroamaro and Primitivo grape must 29
Isolation, Characterization, and Selection of Molds Associated to Fermented Black Table Olives 29
Type II sourdough fermentation as a strategy to improve the nutritional profile of kale-enriched wheat flour wheat flour and semolina flatbreads 28
Over-expression of functional Saccharomyces cerevisiae GUP1, induces proliferation of intracellular membranes containing ER and Golgi resident proteins. 28
Population dynamics of yeasts in "Primitivo" must derived from natural fermentations 28
Molecular and technological typing of autochthonous yeasts belonging to Hanseniaspora uvarum species 28
Identification, characterization and application of autochthonous fermentative starter cultures for the industrial production of Negroamaro and Primitivo wines. 27
Genetic biodiversity of enological Saccharomyces isolated from grapes must natural fermentations. 27
Effects of different autochthonous Saccharomyces cerevisiae isolates used as fermentation starters on the sensory character of Negroamaro wine 27
The role of autochthonous microorganisms in the production of table olives 27
Metodo per la produzione di olive da tavola fermentate 27
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. 27
Study of the natural fermentation process for two Italian table olive cultivars and optimization of a protocol for selecting autochthonous microbial starters 27
Overexpression of Saccharomyces cerevisiae GUP1 Induces Proliferation of Intracellular Membranes Containing ER and Golgi Resident Proteins. 26
Construction of a laccase chimerical gene: recombinant protein characterization and gene expression via yeast surface display 26
A new selection-based approach of yeasts and bacteria for the bioremediation of olive oil mill wastewaters (OMW) 26
In vitro evaluation of epiphytic vine yeasts activity for biocontrol of ochratoxigenic grapes' molds 26
Caratterizzazione molecolare e tecnologica di lieviti vinari autoctoni appartenenti alla specie Hanseniaspora uvarum. 26
Isolamento ed analisi di geni che codificano per laccasi da Pleurotus eryngii e Trametes versicolor 26
Innovative approaches for the fermentation of black cabbage with improved nutritional and health-promoting traits 25
Evaluation of bioactive compounds in black table olives fermented with selected microbial starters 25
Biodiversity and safety aspects of yeast strains characterized from vineyards and spontaneous fermentations in the Apulia Region, Italy 25
Comprehensive identification and quantification of chlorogenic acids in sweet cherry by tandem mass spectrometry techniques 24
Identification of Safety and Quality Parameters for Preparation of Jellyfish Based Novel Food Products 24
Exploitation of autochthonous yeast potential to enhance the quality of regional wines: the Apulian experience 24
Simultaneous alcoholic and malolactic fermentations by Saccharomyces cerevisiae and Oenococcus oeni cells co-immobilized in alginate beads 24
Totale 4.615
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Categoria #
all - tutte 16.350
article - articoli 8.222
book - libri 327
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 398
Totale 25.297
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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
2025/20263.147 129 219 253 509 525 252 463 176 217 204 94 106
Totale 5.086