SOLIERI, Lisa
 Distribuzione geografica
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Continente #
NA - Nord America 15.674
EU - Europa 10.309
AS - Asia 9.031
SA - Sud America 1.277
Continente sconosciuto - Info sul continente non disponibili 265
AF - Africa 226
OC - Oceania 97
AN - Antartide 1
Totale 36.880
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Nazione #
US - Stati Uniti d'America 15.317
IT - Italia 4.528
SG - Singapore 2.841
CN - Cina 2.382
GB - Regno Unito 2.309
HK - Hong Kong 1.039
VN - Vietnam 915
BR - Brasile 901
SE - Svezia 714
DE - Germania 516
BD - Bangladesh 438
FR - Francia 354
UA - Ucraina 338
FI - Finlandia 333
KR - Corea 323
RU - Federazione Russa 304
TR - Turchia 232
IN - India 197
NL - Olanda 187
CA - Canada 163
BG - Bulgaria 133
AR - Argentina 127
JP - Giappone 121
ID - Indonesia 114
MX - Messico 106
AU - Australia 84
ES - Italia 83
PL - Polonia 79
ZA - Sudafrica 67
IQ - Iraq 66
AT - Austria 63
PH - Filippine 53
BE - Belgio 51
CO - Colombia 50
PE - Perù 49
IE - Irlanda 46
PK - Pakistan 45
EC - Ecuador 44
CH - Svizzera 37
LT - Lituania 36
CL - Cile 35
TH - Thailandia 29
AE - Emirati Arabi Uniti 28
SA - Arabia Saudita 27
CZ - Repubblica Ceca 26
GR - Grecia 26
PY - Paraguay 26
TW - Taiwan 26
CI - Costa d'Avorio 25
EG - Egitto 25
HR - Croazia 25
MA - Marocco 25
VE - Venezuela 25
RO - Romania 23
UZ - Uzbekistan 22
TN - Tunisia 20
MY - Malesia 17
PT - Portogallo 17
KE - Kenya 16
KZ - Kazakistan 16
DK - Danimarca 15
NO - Norvegia 15
CR - Costa Rica 14
DZ - Algeria 14
IR - Iran 14
JM - Giamaica 13
JO - Giordania 12
NZ - Nuova Zelanda 12
SV - El Salvador 12
BO - Bolivia 11
OM - Oman 9
AZ - Azerbaigian 8
NP - Nepal 8
UY - Uruguay 8
DO - Repubblica Dominicana 7
HN - Honduras 7
IL - Israele 7
KG - Kirghizistan 7
XK - ???statistics.table.value.countryCode.XK??? 7
AL - Albania 6
BA - Bosnia-Erzegovina 6
ET - Etiopia 6
LV - Lettonia 6
AO - Angola 5
BH - Bahrain 5
HU - Ungheria 5
LB - Libano 5
MD - Moldavia 5
PA - Panama 5
RS - Serbia 5
SI - Slovenia 5
CU - Cuba 4
EE - Estonia 4
GE - Georgia 4
GT - Guatemala 4
KH - Cambogia 4
PS - Palestinian Territory 4
TT - Trinidad e Tobago 4
AM - Armenia 3
BZ - Belize 3
Totale 36.562
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Città #
Santa Clara 1.666
Southend 1.655
Singapore 1.645
Ashburn 1.444
Fairfield 1.133
Hong Kong 1.006
Chandler 835
Hefei 827
Woodbridge 800
Jacksonville 666
Houston 622
San Jose 619
Dearborn 497
Ann Arbor 463
Beijing 449
Wilmington 433
Seattle 420
Nyköping 415
Cambridge 363
London 347
Modena 341
Milan 332
Ho Chi Minh City 301
Council Bluffs 292
Seoul 281
Los Angeles 273
New York 234
Hanoi 229
The Dalles 209
Bologna 199
Helsinki 190
Chicago 171
Fremont 160
Rome 149
Princeton 143
Sofia 127
Lauterbourg 126
Des Moines 125
Parma 123
Eugene 118
Izmir 114
San Diego 108
Buffalo 104
São Paulo 95
Moscow 92
Dallas 87
Redwood City 84
Munich 81
Shanghai 71
Salt Lake City 69
Melbourne 66
Naples 65
Orem 65
Turin 64
Jakarta 62
Amsterdam 55
Tokyo 51
Falls Church 50
Frankfurt am Main 50
Catania 49
Toronto 45
Reggio Emilia 42
Columbus 41
Coccaglio 40
Warsaw 40
Boardman 38
Lima 38
Rio de Janeiro 37
Da Nang 36
Haiphong 36
Verona 36
Florence 35
Mexico City 35
Atlanta 34
Guangzhou 34
Phoenix 34
Bari 32
Brooklyn 32
Elk Grove Village 32
Norwalk 32
Reggio Calabria 32
San Francisco 32
Chennai 31
Nuremberg 29
Dublin 28
Kent 28
Baghdad 26
Montreal 26
Sogliano al Rubicone 26
Cesena 25
Denver 25
Abidjan 24
Johannesburg 24
Bangkok 23
Bolzano 23
Brussels 23
Tampa 23
Carpi 22
Quito 22
Cape Town 21
Totale 23.152
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Nome #
I microrganismi dell'aceto balsamico. 750
Studio dell’evoluzione della popolazione di batteri lattici durante la produzione di Parmigiano Reggiano mediante 16S rDNA PCR-DGGE 657
Le fermentazioni dell’aceto balsamico tradizionale 590
Lieviti starter per aceto balsamico tradizionale. 583
Il prosciutto cotto quale sistema modello per lo studio della previsione della shelf-life. 511
Le Fermentazioni dell’Aceto Balsamico Tradizionale 487
Colture starter per la produzione di Aceto Balsamico Tradizionale: aspetti pratici ed applicativi 459
Diversity of lactic acid bacteria population in ripened Parmigiano Reggiano cheese 435
Peptide profiling and biological activities of 12- month ripened parmigiano reggiano cheese 393
Application of denaturing gradient gel electrophoresis (DGGE) analysis to evaluate acetic acid bacteria in traditional balsamic vinegar 385
Genome size and ploidy level: New insights for elucidating relationships in Zygosaccharomyces species 378
Effect of Sequential Inoculum of Beta-Glucosidase Positive and Probiotic Strains on Brine Fermentation to Obtain Low Salt Sicilian Table Olives 369
Fast method for identifying inter- and intra-species Saccharomyces hybrids in extensive genetic improvement programs based on yeast breeding 361
Impact of non-starter lactobacilli on release of peptides with angiotensin-converting enzyme inhibitory and antioxidant activities during bovine milk fermentation 357
Bioprospecting for Bioactive Peptide Production by Lactic Acid Bacteria Isolated from Fermented Dairy Food 355
Survival and bioactivities of selected probiotic lactobacilli in yogurt fermentation and cold storage: New insights for developing a bi-functional dairy food 347
A new putative Zygosaccharomyces yeast species isolated from traditional balsamic vinegar 346
Sensory analysis of traditional balsamic vinegars: current state and future perspectives 345
Nuove frontiere nello studio dei batteri acetici: la DGGE 340
Improved wine yeasts by direct mating and selection under stressful fermentative conditions 338
Molecular assessment of indigenous yeast population from traditional balsamic vinegar 335
Chimeric sex-determining chromosomal regions and dysregulation of cell-type identity in a sterile zygosaccharomyces allodiploid yeast 335
Limitations on the use of polymerase chain reaction - Restriction fragment length polymorphism analysis of the rDNA NTS2 region for the taxonomic classification of the species Saccharomyces cerevisiae 334
Technological and Microbiological Aspects of Traditional Balsamic Vinegar and Their Influence on Quality and Sensorial Properties 334
Yeasts associated to Traditional Balsamic Vinegar: Ecological and technological features 333
Peptidomic study of casein proteolysis in bovine milk by Lactobacillus casei PRA205 and Lactobacillus rhamnosus PRA331 333
Vinegars of the World 329
Interplay of Chimeric Mating-Type Loci Impairs Fertility Rescue and Accounts for Intra-Strain Variability in Zygosaccharomyces rouxii Interspecies Hybrid ATCC42981 324
Release of the Antihypertensive Tripeptides Valine-Proline-Proline and Isoleucine-Proline-Proline from Bovine Milk Caseins during in Vitro Gastrointestinal Digestion 323
Adaptive response and tolerance to sugar and salt stress in the food yeast Zygosaccharomyces rouxii 323
Contrasting Patterns of rDNA Homogenization within the Zygosaccharomyces rouxii Species Complex 318
Sex-determination system in the diploid yeast Zygosaccharomyces sapae 314
Microflora Y La Tecnología De Producción Del Vinagre Balsámico Tradicional. 313
Fermentation strategy to produce high gluconate vinegar 312
Tailoring the probiotic potential of non-starter Lactobacillus strains from ripened Parmigiano Reggiano cheese by in vitro screening and principal component analysis 305
Differential hypersaline stress response in Zygosaccharomyces rouxii complex yeasts: A physiological and transcriptional study 298
Recent advances in understanding yeast genetics of sex determination. 293
Acetic acid bacteria of traditional balsamic vinegar. 289
Evolution-based strategy to generate non-genetically modified organisms Saccharomyces cerevisiae strains impaired in sulfate assimilation pathway 288
An integrated peptidomics and in silico approach to identify novel anti-diabetic peptides in parmigiano-reggiano cheese 287
Traditional balsamic vinegar 285
Characterization and technological properties of Oenococcus oeni strains from wine spontaneous malolactic fermentations: a framework for selection of new starter cultures 285
Exploitation of an evolution strategy to select yeast strains improved in glutathione production. 284
The sex determination system and the role of chimeric a1/alpha2 heterodimer in the sterility of an allodiploid Zygosaccharomyces yeast 284
Acetic acid bacteria in Traditional Balsamic Vinegar by PCR-DGGE analysis 283
Draft genome sequences of the highly halotolerant strain Zygosaccharomyces rouxii ATCC 42981 and the novel allodiploid strain Zygosaccharomyces sapae ATB301T obtained using the MinION platform 276
LA SELEZIONE E IL MITO DEI LIEVITI AUTOCTONI 275
Evaluation of fingerprinting techniques to assess genotype variation among Zygosaccharomyces strains 272
Getting insights from genomic complexities in Zygosaccharomyces rouxii complex 271
Allodiploid Zygosaccharomyces genomes sequencing assists in deciphering the genetic basis of hybrid sterility 271
Mating-type switching in CBS 732T derived subcultures unveils potential genetic and phenotypic novelties in haploid Zygosaccharomyces rouxii. 270
Inventory of non starter lactic acid bacteria from ripened Parmigiano Reggiano cheese as assessed by a culture dependent multiphasic approach 269
Chromosomal polymorphism and ploidy divergence in Zygosacharomyces rouxii strains isolated from Traditional Balsamic Vinegars 267
Next-generation sequencing and its potential impact on food microbial genomics 264
Unravelling genomic diversity of Zygosaccharomyces rouxii complex with a link to its life cycle 264
A set of plasmids carrying antibiotic resistance markers and Cre recombinase for genetic engineering of nonconventional yeast Zygosaccharomyces rouxii 262
Insights on the bacterial composition of Parmigiano Reggiano Natural Whey Starter by a culture-dependent and 16S rRNA metabarcoding portrait 261
ANCHE LA TRADIZIONE VA STUDIATA: RISULTATI PRELIMINARI PER L’INDIVIDUAZIONE DI “STARTER” PER ACETO BALSAMICO TRADIZIONALE 259
Batteri dell’Aceto Balsamico Tradizionale: caratteristiche fenotipiche, molecolari e tecnologiche. 258
Strategies and perspectives for genetic improvement of wine yeasts 256
Traditional balsamic vinegar: a microbiological overview 255
Exploration of genetic and phenotypic diversity within Saccharomyces uvarum for driving strain improvement in winemaking 255
Unimore Microbial Culture Collection: a source for providing novel yeasts for winemaking. 254
Studio molecolare e fenotipico di lieviti in paste acide tradizionali 252
Peptidomics: new trends in food science 252
Identification and characterisation of microbial isolates from pear carposphere and their possible role in brown spot disease management 249
Applicazione della tecnica rDNA PCR-DGGE nello studio della popolazione lattica dominante in parmigiano reggiano 248
Ectopic recombination in sex-determination system as a source of genetic variation in the diploid yeast Zygosaccharomyces sapae. 242
Valorization of cheese whey using microbial fermentations 240
Characterization of yeasts isolated from parmigiano reggiano cheese natural whey starter: From spoilage agents to potential cell factories for whey valorization 240
Fermentation of whey protein concentrate by Streptococcus thermophilus strains releases peptides with biological activities 238
New Saccharomyces cerevisiae F1 hybrids for winemaking under unbalanced nutritional conditions 237
Cultivable non-starter lactobacilli from ripened Parmigiano Reggiano cheeses with different salt content and their potential to release anti-hypertensive peptides 234
vinegars and acetic acid bacteria international symposium 232
Occurrence and dominance of yeast species in sourdough 231
Wine colour adsorption phenotype: An inheritable quantitative trait loci of yeasts 231
Fermentative aptitude of non-Saccharomyces wine yeast for reduction in the ethanol content in wine 231
Lieviti e zuccheri nell’Aceto Balsamico Tradizionale. 230
Mitochondrial inheritance and fermentative: Oxidative balance in hybrids between Saccharomyces cerevisiae and Saccharomyces uvarum 229
No-culture strategy for tracking AAB and yeasts in low-acidic and high polyphenolic niches 227
DIVERSITY AND DYNAMICS OF CULTIVABLEPOPULATION OF ACETIC ACID BACTERIA ANDYEASTS IN KOMBUCHA 226
Integrated approach based on 16S rDNA PCR-DGGE and hsp60 qPCR assay for monitoring dynamics of a L. rhamnosus probiotic strain in table olive fermentation. 224
Mitochondrial inheritance in budding yeasts: towards an integrated understanding. 222
I Microrganismi dell'aceto balsamico. Atti del convegno: "Anche la tradizione va studiata" Risultati di un biennio di indagini per l'individuazione e il possibile impiego di starter per Aceto Balsamico Tradizionale. 220
Impact of Spontaneous Fermentation and Inoculum with Natural Whey Starter on Peptidomic Profile and Biological Activities of Cheese Whey: A Comparative Study 219
Mitochondrial DNA transmission in Saccharomyces sensu stricto hybrids constructed by spore conjugation. 209
Bile salt hydrolase: The complexity behind its mechanism in relation to lowering-cholesterol lactobacilli probiotics 204
Molecular two-step strategy to select inter-species Saccharomyces hybrids 203
Development of SCAR marker-targeted quantitative PCR assay for strain-specific detection of Oenococcus oeni during wine malolactic fermentation. 203
Vinegars of the World 202
Cultivable microbial diversity, peptide profiles, and bio-functional properties in Parmigiano Reggiano cheese 201
Characterization of Cell-Envelope Proteinases from Two Lacticaseibacillus casei Strains Isolated from Parmigiano Reggiano Cheese 201
Rivisitare una tecnica antica 197
Determinazione dei batteri lattici nel vino mediante tecniche coltura-indipendenti. 188
La fermentazione del Lambrusco: modello di evoluzione biotecnologica 188
Designing New Yeasts for Craft Brewing: When Natural Biodiversity Meets Biotechnology 188
I microrganismi dell'aceto balsamico. Atti convegno:"anche la tradizione va studiata" ricerche preliminari per l'individuazione di starter per l'Aceto Balsamico Tradizionale. 187
Starter enologici ottimizzati: dalle collezioni microbiche alla system biology 183
Proceedings of International Symposium on Vinegars and Acetic Acid Bacteria 181
Mitochondrial DNA and Mitochondrial proteins in interspecific Saccharomyces hybrids 180
Totale 29.355
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Categoria #
all - tutte 126.079
article - articoli 0
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 126.079
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20222.440 0 262 230 201 107 144 122 127 280 184 503 280
2022/20232.958 261 313 220 257 287 467 101 283 392 98 157 122
2023/20242.273 92 135 164 282 349 223 184 257 136 95 127 229
2024/20256.565 228 108 142 393 1.246 947 334 342 809 352 823 841
2025/202612.080 829 572 884 1.344 1.470 920 1.447 661 1.299 1.067 877 710
2026/2027505 486 19 0 0 0 0 0 0 0 0 0 0
Totale 36.880