SOLIERI, Lisa
 Distribuzione geografica
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Continente #
NA - Nord America 13.204
EU - Europa 9.053
AS - Asia 6.442
SA - Sud America 1.022
AF - Africa 129
OC - Oceania 30
Continente sconosciuto - Info sul continente non disponibili 7
AN - Antartide 1
Totale 29.888
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Nazione #
US - Stati Uniti d'America 13.021
IT - Italia 3.832
GB - Regno Unito 2.263
SG - Singapore 2.197
CN - Cina 2.087
HK - Hong Kong 852
BR - Brasile 767
SE - Svezia 714
DE - Germania 478
VN - Vietnam 355
UA - Ucraina 325
RU - Federazione Russa 297
FI - Finlandia 239
TR - Turchia 216
KR - Corea 205
FR - Francia 195
NL - Olanda 131
BG - Bulgaria 127
JP - Giappone 95
CA - Canada 93
AR - Argentina 92
ID - Indonesia 90
IN - India 90
MX - Messico 66
AT - Austria 60
ES - Italia 60
PL - Polonia 56
ZA - Sudafrica 49
BD - Bangladesh 47
IE - Irlanda 44
PE - Perù 44
BE - Belgio 38
LT - Lituania 35
CO - Colombia 29
CH - Svizzera 26
IQ - Iraq 26
EC - Ecuador 25
PH - Filippine 25
CL - Cile 24
GR - Grecia 24
HR - Croazia 24
AU - Australia 22
CI - Costa d'Avorio 22
TH - Thailandia 21
TW - Taiwan 21
PY - Paraguay 18
RO - Romania 18
PK - Pakistan 17
AE - Emirati Arabi Uniti 16
CZ - Repubblica Ceca 14
EG - Egitto 13
IR - Iran 13
TN - Tunisia 13
UZ - Uzbekistan 12
VE - Venezuela 12
KZ - Kazakistan 10
DK - Danimarca 8
NO - Norvegia 8
SA - Arabia Saudita 8
NZ - Nuova Zelanda 7
PT - Portogallo 7
BA - Bosnia-Erzegovina 6
CR - Costa Rica 6
KE - Kenya 6
MA - Marocco 6
BO - Bolivia 5
IL - Israele 5
UY - Uruguay 5
XK - ???statistics.table.value.countryCode.XK??? 5
AO - Angola 4
DO - Repubblica Dominicana 4
DZ - Algeria 4
KH - Cambogia 4
LV - Lettonia 4
MD - Moldavia 4
AZ - Azerbaigian 3
BH - Bahrain 3
HU - Ungheria 3
JO - Giordania 3
LB - Libano 3
MT - Malta 3
MY - Malesia 3
NP - Nepal 3
OM - Oman 3
SI - Slovenia 3
AL - Albania 2
CG - Congo 2
CY - Cipro 2
ET - Etiopia 2
GE - Georgia 2
JM - Giamaica 2
PA - Panama 2
PR - Porto Rico 2
PS - Palestinian Territory 2
RS - Serbia 2
SN - Senegal 2
SV - El Salvador 2
A2 - ???statistics.table.value.countryCode.A2??? 1
AM - Armenia 1
AN - Antille olandesi 1
Totale 29.868
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Città #
Southend 1.655
Santa Clara 1.571
Singapore 1.204
Fairfield 1.132
Ashburn 1.059
Hong Kong 843
Chandler 835
Hefei 827
Woodbridge 800
Jacksonville 662
Houston 616
Dearborn 497
Ann Arbor 463
Wilmington 433
Seattle 418
Nyköping 415
Cambridge 363
Beijing 345
London 343
Modena 319
Milan 229
Los Angeles 219
Seoul 182
Bologna 171
New York 162
Fremont 159
Chicago 149
Princeton 142
Ho Chi Minh City 135
Des Moines 125
Sofia 125
Parma 121
Eugene 118
Rome 116
Izmir 112
Helsinki 109
San Diego 107
The Dalles 106
Moscow 90
Redwood City 84
Hanoi 83
Council Bluffs 82
Buffalo 81
São Paulo 80
Munich 79
Salt Lake City 64
Shanghai 64
Jakarta 60
Dallas 54
Falls Church 50
Naples 49
Turin 47
Catania 43
San Jose 42
Coccaglio 40
Reggio Emilia 40
Tokyo 38
Lima 36
Columbus 34
Frankfurt am Main 33
Rio de Janeiro 33
Toronto 33
Elk Grove Village 32
Norwalk 32
Reggio Calabria 32
Verona 32
Guangzhou 31
Warsaw 31
Kent 28
Nuremberg 27
Amsterdam 26
Dublin 26
Sogliano al Rubicone 26
Bari 25
Cesena 25
Florence 25
Bolzano 23
Brussels 23
Tampa 23
Abidjan 22
Brooklyn 22
Phoenix 22
San Francisco 22
Atlanta 21
Boardman 21
Bremen 20
Padova 20
Stockholm 20
Bangkok 19
Bianco 19
Carpi 19
Curitiba 19
Johannesburg 19
Livorno 19
Wuhan 19
Grafing 18
Mexico City 18
Orem 18
Belo Horizonte 17
Cape Town 17
Totale 19.604
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Nome #
I microrganismi dell'aceto balsamico. 667
Studio dell’evoluzione della popolazione di batteri lattici durante la produzione di Parmigiano Reggiano mediante 16S rDNA PCR-DGGE 560
Lieviti starter per aceto balsamico tradizionale. 547
Le fermentazioni dell’aceto balsamico tradizionale 541
Il prosciutto cotto quale sistema modello per lo studio della previsione della shelf-life. 472
Le Fermentazioni dell’Aceto Balsamico Tradizionale 458
Colture starter per la produzione di Aceto Balsamico Tradizionale: aspetti pratici ed applicativi 422
Diversity of lactic acid bacteria population in ripened Parmigiano Reggiano cheese 378
Genome size and ploidy level: New insights for elucidating relationships in Zygosaccharomyces species 350
Application of denaturing gradient gel electrophoresis (DGGE) analysis to evaluate acetic acid bacteria in traditional balsamic vinegar 345
Survival and bioactivities of selected probiotic lactobacilli in yogurt fermentation and cold storage: New insights for developing a bi-functional dairy food 314
Fast method for identifying inter- and intra-species Saccharomyces hybrids in extensive genetic improvement programs based on yeast breeding 312
Impact of non-starter lactobacilli on release of peptides with angiotensin-converting enzyme inhibitory and antioxidant activities during bovine milk fermentation 307
Effect of Sequential Inoculum of Beta-Glucosidase Positive and Probiotic Strains on Brine Fermentation to Obtain Low Salt Sicilian Table Olives 300
Sensory analysis of traditional balsamic vinegars: current state and future perspectives 299
Chimeric sex-determining chromosomal regions and dysregulation of cell-type identity in a sterile zygosaccharomyces allodiploid yeast 294
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 291
Improved wine yeasts by direct mating and selection under stressful fermentative conditions 290
Microflora Y La Tecnología De Producción Del Vinagre Balsámico Tradicional. 287
Peptidomic study of casein proteolysis in bovine milk by Lactobacillus casei PRA205 and Lactobacillus rhamnosus PRA331 286
Release of the Antihypertensive Tripeptides Valine-Proline-Proline and Isoleucine-Proline-Proline from Bovine Milk Caseins during in Vitro Gastrointestinal Digestion 285
Interplay of Chimeric Mating-Type Loci Impairs Fertility Rescue and Accounts for Intra-Strain Variability in Zygosaccharomyces rouxii Interspecies Hybrid ATCC42981 283
Peptide profiling and biological activities of 12- month ripened parmigiano reggiano cheese 279
A new putative Zygosaccharomyces yeast species isolated from traditional balsamic vinegar 277
Bioprospecting for Bioactive Peptide Production by Lactic Acid Bacteria Isolated from Fermented Dairy Food 276
Recent advances in understanding yeast genetics of sex determination. 271
Technological and Microbiological Aspects of Traditional Balsamic Vinegar and Their Influence on Quality and Sensorial Properties 269
Fermentation strategy to produce high gluconate vinegar 268
Yeasts associated to Traditional Balsamic Vinegar: Ecological and technological features 267
Nuove frontiere nello studio dei batteri acetici: la DGGE 259
Traditional balsamic vinegar 255
Tailoring the probiotic potential of non-starter Lactobacillus strains from ripened Parmigiano Reggiano cheese by in vitro screening and principal component analysis 254
Adaptive response and tolerance to sugar and salt stress in the food yeast Zygosaccharomyces rouxii 254
Sex-determination system in the diploid yeast Zygosaccharomyces sapae 253
Acetic acid bacteria of traditional balsamic vinegar. 252
LA SELEZIONE E IL MITO DEI LIEVITI AUTOCTONI 252
Molecular assessment of indigenous yeast population from traditional balsamic vinegar 247
Mating-type switching in CBS 732T derived subcultures unveils potential genetic and phenotypic novelties in haploid Zygosaccharomyces rouxii. 246
Vinegars of the World 245
The sex determination system and the role of chimeric a1/alpha2 heterodimer in the sterility of an allodiploid Zygosaccharomyces yeast 241
Getting insights from genomic complexities in Zygosaccharomyces rouxii complex 240
Contrasting Patterns of rDNA Homogenization within the Zygosaccharomyces rouxii Species Complex 240
Evolution-based strategy to generate non-genetically modified organisms Saccharomyces cerevisiae strains impaired in sulfate assimilation pathway 239
Characterization and technological properties of Oenococcus oeni strains from wine spontaneous malolactic fermentations: a framework for selection of new starter cultures 239
Differential hypersaline stress response in Zygosaccharomyces rouxii complex yeasts: A physiological and transcriptional study 236
Evaluation of fingerprinting techniques to assess genotype variation among Zygosaccharomyces strains 235
Exploitation of an evolution strategy to select yeast strains improved in glutathione production. 235
Inventory of non starter lactic acid bacteria from ripened Parmigiano Reggiano cheese as assessed by a culture dependent multiphasic approach 235
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 235
Next-generation sequencing and its potential impact on food microbial genomics 234
Studio molecolare e fenotipico di lieviti in paste acide tradizionali 233
Exploration of genetic and phenotypic diversity within Saccharomyces uvarum for driving strain improvement in winemaking 231
Strategies and perspectives for genetic improvement of wine yeasts 229
Batteri dell’Aceto Balsamico Tradizionale: caratteristiche fenotipiche, molecolari e tecnologiche. 227
Chromosomal polymorphism and ploidy divergence in Zygosacharomyces rouxii strains isolated from Traditional Balsamic Vinegars 223
ANCHE LA TRADIZIONE VA STUDIATA: RISULTATI PRELIMINARI PER L’INDIVIDUAZIONE DI “STARTER” PER ACETO BALSAMICO TRADIZIONALE 223
Acetic acid bacteria in Traditional Balsamic Vinegar by PCR-DGGE analysis 222
Unimore Microbial Culture Collection: a source for providing novel yeasts for winemaking. 217
Allodiploid Zygosaccharomyces genomes sequencing assists in deciphering the genetic basis of hybrid sterility 216
A set of plasmids carrying antibiotic resistance markers and Cre recombinase for genetic engineering of nonconventional yeast Zygosaccharomyces rouxii 214
Lieviti e zuccheri nell’Aceto Balsamico Tradizionale. 211
Traditional balsamic vinegar: a microbiological overview 210
Applicazione della tecnica rDNA PCR-DGGE nello studio della popolazione lattica dominante in parmigiano reggiano 208
Valorization of cheese whey using microbial fermentations 206
Occurrence and dominance of yeast species in sourdough 204
New Saccharomyces cerevisiae F1 hybrids for winemaking under unbalanced nutritional conditions 203
Ectopic recombination in sex-determination system as a source of genetic variation in the diploid yeast Zygosaccharomyces sapae. 202
Characterization of yeasts isolated from parmigiano reggiano cheese natural whey starter: From spoilage agents to potential cell factories for whey valorization 202
Mitochondrial inheritance in budding yeasts: towards an integrated understanding. 201
Wine colour adsorption phenotype: An inheritable quantitative trait loci of yeasts 201
An integrated peptidomics and in silico approach to identify novel anti-diabetic peptides in parmigiano-reggiano cheese 200
Fermentative aptitude of non-Saccharomyces wine yeast for reduction in the ethanol content in wine 195
Cultivable non-starter lactobacilli from ripened Parmigiano Reggiano cheeses with different salt content and their potential to release anti-hypertensive peptides 191
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. 190
Peptidomics: new trends in food science 190
vinegars and acetic acid bacteria international symposium 189
DIVERSITY AND DYNAMICS OF CULTIVABLEPOPULATION OF ACETIC ACID BACTERIA ANDYEASTS IN KOMBUCHA 185
Unravelling genomic diversity of Zygosaccharomyces rouxii complex with a link to its life cycle 184
No-culture strategy for tracking AAB and yeasts in low-acidic and high polyphenolic niches 181
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. 181
Characterization of Cell-Envelope Proteinases from Two Lacticaseibacillus casei Strains Isolated from Parmigiano Reggiano Cheese 181
Identification and characterisation of microbial isolates from pear carposphere and their possible role in brown spot disease management 180
Molecular two-step strategy to select inter-species Saccharomyces hybrids 178
Determinazione dei batteri lattici nel vino mediante tecniche coltura-indipendenti. 177
Mitochondrial inheritance and fermentative: Oxidative balance in hybrids between Saccharomyces cerevisiae and Saccharomyces uvarum 176
I microrganismi dell'aceto balsamico. Atti convegno:"anche la tradizione va studiata" ricerche preliminari per l'individuazione di starter per l'Aceto Balsamico Tradizionale. 172
Mitochondrial DNA transmission in Saccharomyces sensu stricto hybrids constructed by spore conjugation. 170
Rivisitare una tecnica antica 169
Proceedings of International Symposium on Vinegars and Acetic Acid Bacteria 163
La fermentazione del Lambrusco: modello di evoluzione biotecnologica 162
Designing New Yeasts for Craft Brewing: When Natural Biodiversity Meets Biotechnology 162
Mitochondrial DNA and Mitochondrial proteins in interspecific Saccharomyces hybrids 160
Development of SCAR marker-targeted quantitative PCR assay for strain-specific detection of Oenococcus oeni during wine malolactic fermentation. 160
Starter enologici ottimizzati: dalle collezioni microbiche alla system biology 159
Cultivable microbial diversity, peptide profiles, and bio-functional properties in Parmigiano Reggiano cheese 154
Strategy for yeast improvement 154
Selection of Val-Pro-Pro (VPP) and Ile-Pro-Pro (IPP)–producer Lactobacillus strains for developing functional yogurt enriched of bioactive peptides 154
Physiological and genotypic characterization of a novel Zygosaccharomyces species 153
Impact of Spontaneous Fermentation and Inoculum with Natural Whey Starter on Peptidomic Profile and Biological Activities of Cheese Whey: A Comparative Study 150
Fermentation of whey protein concentrate by Streptococcus thermophilus strains releases peptides with biological activities 149
Totale 24.773
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Categoria #
all - tutte 105.104
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 105.104
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20211.821 0 0 0 0 0 356 247 313 141 353 269 142
2021/20222.546 106 262 230 201 107 144 122 127 280 184 503 280
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
2025/20265.833 829 572 884 1.344 1.470 734 0 0 0 0 0 0
Totale 30.128