SOLIERI, Lisa
 Distribuzione geografica
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Continente #
NA - Nord America 14.647
EU - Europa 9.952
AS - Asia 8.612
SA - Sud America 1.257
AF - Africa 221
OC - Oceania 92
Continente sconosciuto - Info sul continente non disponibili 9
AN - Antartide 1
Totale 34.791
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Nazione #
US - Stati Uniti d'America 14.369
IT - Italia 4.217
SG - Singapore 2.820
CN - Cina 2.346
GB - Regno Unito 2.309
HK - Hong Kong 1.024
VN - Vietnam 912
BR - Brasile 897
SE - Svezia 714
DE - Germania 509
FR - Francia 347
UA - Ucraina 338
FI - Finlandia 333
KR - Corea 319
RU - Federazione Russa 304
TR - Turchia 232
IN - India 195
NL - Olanda 175
BG - Bulgaria 133
AR - Argentina 121
JP - Giappone 118
CA - Canada 113
BD - Bangladesh 112
ID - Indonesia 112
MX - Messico 105
AU - Australia 82
ES - Italia 76
PL - Polonia 74
ZA - Sudafrica 67
IQ - Iraq 66
AT - Austria 63
PH - Filippine 53
BE - Belgio 51
CO - Colombia 48
PE - Perù 47
IE - Irlanda 46
PK - Pakistan 43
EC - Ecuador 41
LT - Lituania 36
CH - Svizzera 34
CL - Cile 34
AE - Emirati Arabi Uniti 28
TH - Thailandia 28
SA - Arabia Saudita 27
CZ - Repubblica Ceca 26
GR - Grecia 26
TW - Taiwan 26
CI - Costa d'Avorio 25
EG - Egitto 25
HR - Croazia 25
MA - Marocco 25
PY - Paraguay 25
VE - Venezuela 24
RO - Romania 23
UZ - Uzbekistan 22
TN - Tunisia 20
KE - Kenya 16
KZ - Kazakistan 16
PT - Portogallo 16
DK - Danimarca 15
NO - Norvegia 15
IR - Iran 14
MY - Malesia 14
DZ - Algeria 12
JO - Giordania 12
BO - Bolivia 11
CR - Costa Rica 11
NZ - Nuova Zelanda 9
OM - Oman 9
AZ - Azerbaigian 8
JM - Giamaica 8
NP - Nepal 8
SV - El Salvador 8
UY - Uruguay 8
IL - Israele 7
KG - Kirghizistan 7
XK - ???statistics.table.value.countryCode.XK??? 7
AL - Albania 6
BA - Bosnia-Erzegovina 6
DO - Repubblica Dominicana 6
LV - Lettonia 6
AO - Angola 5
BH - Bahrain 5
LB - Libano 5
PA - Panama 5
SI - Slovenia 5
CU - Cuba 4
EE - Estonia 4
ET - Etiopia 4
GE - Georgia 4
KH - Cambogia 4
MD - Moldavia 4
PS - Palestinian Territory 4
RS - Serbia 4
AM - Armenia 3
CG - Congo 3
HN - Honduras 3
HU - Ungheria 3
MT - Malta 3
PR - Porto Rico 3
Totale 34.740
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Città #
Southend 1.655
Singapore 1.637
Santa Clara 1.607
Ashburn 1.323
Fairfield 1.133
Hong Kong 992
Chandler 835
Hefei 827
Woodbridge 800
Jacksonville 663
Houston 617
San Jose 540
Dearborn 497
Ann Arbor 463
Beijing 438
Wilmington 433
Seattle 419
Nyköping 415
Cambridge 363
London 347
Modena 329
Ho Chi Minh City 299
Milan 291
Seoul 280
Los Angeles 242
Hanoi 228
The Dalles 209
Helsinki 190
Bologna 188
New York 183
Council Bluffs 176
Chicago 166
Fremont 160
Princeton 142
Sofia 127
Lauterbourg 126
Des Moines 125
Rome 125
Parma 121
Eugene 118
Izmir 114
San Diego 108
São Paulo 94
Moscow 92
Redwood City 84
Buffalo 82
Munich 81
Salt Lake City 69
Shanghai 69
Melbourne 66
Orem 65
Jakarta 62
Dallas 61
Amsterdam 55
Turin 54
Naples 52
Falls Church 50
Frankfurt am Main 50
Tokyo 50
Catania 48
Reggio Emilia 42
Coccaglio 40
Warsaw 40
Lima 37
Rio de Janeiro 37
Columbus 36
Da Nang 36
Haiphong 36
Verona 36
Guangzhou 34
Mexico City 34
Toronto 34
Elk Grove Village 32
Norwalk 32
Reggio Calabria 32
Chennai 31
Florence 29
Nuremberg 29
Dublin 28
Kent 28
Baghdad 26
Sogliano al Rubicone 26
Bari 25
Brooklyn 25
Cesena 25
San Francisco 25
Abidjan 24
Atlanta 24
Johannesburg 24
Phoenix 24
Boardman 23
Bolzano 23
Brussels 23
Tampa 23
Bangkok 22
Carpi 22
Cape Town 21
Lappeenranta 21
Mumbai 21
Bremen 20
Totale 22.385
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Nome #
I microrganismi dell'aceto balsamico. 733
Studio dell’evoluzione della popolazione di batteri lattici durante la produzione di Parmigiano Reggiano mediante 16S rDNA PCR-DGGE 622
Le fermentazioni dell’aceto balsamico tradizionale 586
Lieviti starter per aceto balsamico tradizionale. 575
Il prosciutto cotto quale sistema modello per lo studio della previsione della shelf-life. 502
Le Fermentazioni dell’Aceto Balsamico Tradizionale 479
Colture starter per la produzione di Aceto Balsamico Tradizionale: aspetti pratici ed applicativi 453
Diversity of lactic acid bacteria population in ripened Parmigiano Reggiano cheese 418
Application of denaturing gradient gel electrophoresis (DGGE) analysis to evaluate acetic acid bacteria in traditional balsamic vinegar 377
Genome size and ploidy level: New insights for elucidating relationships in Zygosaccharomyces species 371
Fast method for identifying inter- and intra-species Saccharomyces hybrids in extensive genetic improvement programs based on yeast breeding 345
Impact of non-starter lactobacilli on release of peptides with angiotensin-converting enzyme inhibitory and antioxidant activities during bovine milk fermentation 342
Survival and bioactivities of selected probiotic lactobacilli in yogurt fermentation and cold storage: New insights for developing a bi-functional dairy food 340
Effect of Sequential Inoculum of Beta-Glucosidase Positive and Probiotic Strains on Brine Fermentation to Obtain Low Salt Sicilian Table Olives 340
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 330
Sensory analysis of traditional balsamic vinegars: current state and future perspectives 327
Improved wine yeasts by direct mating and selection under stressful fermentative conditions 326
Chimeric sex-determining chromosomal regions and dysregulation of cell-type identity in a sterile zygosaccharomyces allodiploid yeast 326
Bioprospecting for Bioactive Peptide Production by Lactic Acid Bacteria Isolated from Fermented Dairy Food 323
Nuove frontiere nello studio dei batteri acetici: la DGGE 320
Technological and Microbiological Aspects of Traditional Balsamic Vinegar and Their Influence on Quality and Sensorial Properties 320
A new putative Zygosaccharomyces yeast species isolated from traditional balsamic vinegar 317
Peptide profiling and biological activities of 12- month ripened parmigiano reggiano cheese 317
Release of the Antihypertensive Tripeptides Valine-Proline-Proline and Isoleucine-Proline-Proline from Bovine Milk Caseins during in Vitro Gastrointestinal Digestion 316
Peptidomic study of casein proteolysis in bovine milk by Lactobacillus casei PRA205 and Lactobacillus rhamnosus PRA331 315
Yeasts associated to Traditional Balsamic Vinegar: Ecological and technological features 310
Microflora Y La Tecnología De Producción Del Vinagre Balsámico Tradicional. 309
Interplay of Chimeric Mating-Type Loci Impairs Fertility Rescue and Accounts for Intra-Strain Variability in Zygosaccharomyces rouxii Interspecies Hybrid ATCC42981 309
Fermentation strategy to produce high gluconate vinegar 308
Adaptive response and tolerance to sugar and salt stress in the food yeast Zygosaccharomyces rouxii 306
Molecular assessment of indigenous yeast population from traditional balsamic vinegar 299
Tailoring the probiotic potential of non-starter Lactobacillus strains from ripened Parmigiano Reggiano cheese by in vitro screening and principal component analysis 293
Sex-determination system in the diploid yeast Zygosaccharomyces sapae 292
Recent advances in understanding yeast genetics of sex determination. 288
Acetic acid bacteria of traditional balsamic vinegar. 285
Vinegars of the World 282
Evolution-based strategy to generate non-genetically modified organisms Saccharomyces cerevisiae strains impaired in sulfate assimilation pathway 280
Differential hypersaline stress response in Zygosaccharomyces rouxii complex yeasts: A physiological and transcriptional study 279
The sex determination system and the role of chimeric a1/alpha2 heterodimer in the sterility of an allodiploid Zygosaccharomyces yeast 278
Traditional balsamic vinegar 272
Characterization and technological properties of Oenococcus oeni strains from wine spontaneous malolactic fermentations: a framework for selection of new starter cultures 271
Getting insights from genomic complexities in Zygosaccharomyces rouxii complex 268
Mating-type switching in CBS 732T derived subcultures unveils potential genetic and phenotypic novelties in haploid Zygosaccharomyces rouxii. 267
Acetic acid bacteria in Traditional Balsamic Vinegar by PCR-DGGE analysis 265
LA SELEZIONE E IL MITO DEI LIEVITI AUTOCTONI 264
An integrated peptidomics and in silico approach to identify novel anti-diabetic peptides in parmigiano-reggiano cheese 263
Next-generation sequencing and its potential impact on food microbial genomics 262
Inventory of non starter lactic acid bacteria from ripened Parmigiano Reggiano cheese as assessed by a culture dependent multiphasic approach 262
Contrasting Patterns of rDNA Homogenization within the Zygosaccharomyces rouxii Species Complex 262
Evaluation of fingerprinting techniques to assess genotype variation among Zygosaccharomyces strains 260
Exploitation of an evolution strategy to select yeast strains improved in glutathione production. 259
Chromosomal polymorphism and ploidy divergence in Zygosacharomyces rouxii strains isolated from Traditional Balsamic Vinegars 257
Allodiploid Zygosaccharomyces genomes sequencing assists in deciphering the genetic basis of hybrid sterility 256
A set of plasmids carrying antibiotic resistance markers and Cre recombinase for genetic engineering of nonconventional yeast Zygosaccharomyces rouxii 256
Batteri dell’Aceto Balsamico Tradizionale: caratteristiche fenotipiche, molecolari e tecnologiche. 255
ANCHE LA TRADIZIONE VA STUDIATA: RISULTATI PRELIMINARI PER L’INDIVIDUAZIONE DI “STARTER” PER ACETO BALSAMICO TRADIZIONALE 253
Unimore Microbial Culture Collection: a source for providing novel yeasts for winemaking. 250
Studio molecolare e fenotipico di lieviti in paste acide tradizionali 249
Exploration of genetic and phenotypic diversity within Saccharomyces uvarum for driving strain improvement in winemaking 249
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 249
Strategies and perspectives for genetic improvement of wine yeasts 247
Traditional balsamic vinegar: a microbiological overview 246
Applicazione della tecnica rDNA PCR-DGGE nello studio della popolazione lattica dominante in parmigiano reggiano 241
Identification and characterisation of microbial isolates from pear carposphere and their possible role in brown spot disease management 238
Ectopic recombination in sex-determination system as a source of genetic variation in the diploid yeast Zygosaccharomyces sapae. 237
Unravelling genomic diversity of Zygosaccharomyces rouxii complex with a link to its life cycle 237
Characterization of yeasts isolated from parmigiano reggiano cheese natural whey starter: From spoilage agents to potential cell factories for whey valorization 234
New Saccharomyces cerevisiae F1 hybrids for winemaking under unbalanced nutritional conditions 231
Lieviti e zuccheri nell’Aceto Balsamico Tradizionale. 229
Occurrence and dominance of yeast species in sourdough 226
Mitochondrial inheritance and fermentative: Oxidative balance in hybrids between Saccharomyces cerevisiae and Saccharomyces uvarum 224
vinegars and acetic acid bacteria international symposium 224
Peptidomics: new trends in food science 224
Valorization of cheese whey using microbial fermentations 222
Wine colour adsorption phenotype: An inheritable quantitative trait loci of yeasts 221
No-culture strategy for tracking AAB and yeasts in low-acidic and high polyphenolic niches 220
Mitochondrial inheritance in budding yeasts: towards an integrated understanding. 219
Fermentation of whey protein concentrate by Streptococcus thermophilus strains releases peptides with biological activities 218
Fermentative aptitude of non-Saccharomyces wine yeast for reduction in the ethanol content in wine 218
Cultivable non-starter lactobacilli from ripened Parmigiano Reggiano cheeses with different salt content and their potential to release anti-hypertensive peptides 218
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. 217
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. 217
DIVERSITY AND DYNAMICS OF CULTIVABLEPOPULATION OF ACETIC ACID BACTERIA ANDYEASTS IN KOMBUCHA 210
Molecular two-step strategy to select inter-species Saccharomyces hybrids 199
Impact of Spontaneous Fermentation and Inoculum with Natural Whey Starter on Peptidomic Profile and Biological Activities of Cheese Whey: A Comparative Study 197
Mitochondrial DNA transmission in Saccharomyces sensu stricto hybrids constructed by spore conjugation. 197
Characterization of Cell-Envelope Proteinases from Two Lacticaseibacillus casei Strains Isolated from Parmigiano Reggiano Cheese 197
Rivisitare una tecnica antica 195
Vinegars of the World 195
Cultivable microbial diversity, peptide profiles, and bio-functional properties in Parmigiano Reggiano cheese 192
Determinazione dei batteri lattici nel vino mediante tecniche coltura-indipendenti. 188
Bile salt hydrolase: The complexity behind its mechanism in relation to lowering-cholesterol lactobacilli probiotics 186
I microrganismi dell'aceto balsamico. Atti convegno:"anche la tradizione va studiata" ricerche preliminari per l'individuazione di starter per l'Aceto Balsamico Tradizionale. 186
La fermentazione del Lambrusco: modello di evoluzione biotecnologica 186
Insights on the bacterial composition of Parmigiano Reggiano Natural Whey Starter by a culture-dependent and 16S rRNA metabarcoding portrait 183
Designing New Yeasts for Craft Brewing: When Natural Biodiversity Meets Biotechnology 183
Proceedings of International Symposium on Vinegars and Acetic Acid Bacteria 180
Mitochondrial DNA and Mitochondrial proteins in interspecific Saccharomyces hybrids 178
Development of SCAR marker-targeted quantitative PCR assay for strain-specific detection of Oenococcus oeni during wine malolactic fermentation. 178
Starter enologici ottimizzati: dalle collezioni microbiche alla system biology 177
Totale 28.002
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Categoria #
all - tutte 115.077
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 115.077
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021411 0 0 0 0 0 0 0 0 0 0 269 142
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
2025/202610.747 829 572 884 1.344 1.470 920 1.447 661 1.299 1.067 254 0
Totale 35.042