SOLIERI, Lisa
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
NA - Nord America 19.189
EU - Europa 10.705
AS - Asia 9.143
SA - Sud America 1.360
Continente sconosciuto - Info sul continente non disponibili 268
AF - Africa 236
OC - Oceania 97
AN - Antartide 1
Totale 40.999
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 18.650
IT - Italia 4.835
SG - Singapore 2.856
CN - Cina 2.399
GB - Regno Unito 2.330
HK - Hong Kong 1.044
BR - Brasile 972
VN - Vietnam 931
SE - Svezia 714
DE - Germania 532
BD - Bangladesh 449
FR - Francia 363
UA - Ucraina 339
FI - Finlandia 333
KR - Corea 323
RU - Federazione Russa 308
CA - Canada 264
TR - Turchia 233
IN - India 201
NL - Olanda 191
BG - Bulgaria 133
AR - Argentina 129
JP - Giappone 127
ID - Indonesia 124
MX - Messico 111
ES - Italia 93
AU - Australia 84
PL - Polonia 80
ZA - Sudafrica 69
IQ - Iraq 68
AT - Austria 66
PH - Filippine 63
BE - Belgio 56
CO - Colombia 53
PE - Perù 50
IE - Irlanda 47
PK - Pakistan 45
EC - Ecuador 44
CH - Svizzera 39
LT - Lituania 38
CL - Cile 36
TH - Thailandia 30
AE - Emirati Arabi Uniti 29
VE - Venezuela 29
CR - Costa Rica 28
SA - Arabia Saudita 28
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
PT - Portogallo 23
RO - Romania 23
UZ - Uzbekistan 22
TN - Tunisia 21
HN - Honduras 20
JM - Giamaica 20
MY - Malesia 19
KE - Kenya 17
DK - Danimarca 16
GT - Guatemala 16
KZ - Kazakistan 16
NO - Norvegia 15
SV - El Salvador 15
DZ - Algeria 14
IR - Iran 14
TT - Trinidad e Tobago 13
BO - Bolivia 12
JO - Giordania 12
NZ - Nuova Zelanda 12
IL - Israele 11
OM - Oman 10
NP - Nepal 9
AZ - Azerbaigian 8
DO - Repubblica Dominicana 8
NI - Nicaragua 8
UY - Uruguay 8
BA - Bosnia-Erzegovina 7
KG - Kirghizistan 7
PR - Porto Rico 7
XK - ???statistics.table.value.countryCode.XK??? 7
AL - Albania 6
EE - Estonia 6
ET - Etiopia 6
LV - Lettonia 6
SC - Seychelles 6
AM - Armenia 5
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
GE - Georgia 4
Totale 40.663
Salva come PNG Salva come JPEG
Città #
Ashburn 2.732
Santa Clara 1.702
Singapore 1.656
Southend 1.655
Fairfield 1.133
Hong Kong 1.011
San Jose 913
Chandler 835
Hefei 827
Woodbridge 800
Jacksonville 670
Council Bluffs 636
Houston 626
Dearborn 497
Los Angeles 484
Ann Arbor 463
Beijing 451
Wilmington 437
Seattle 423
Nyköping 415
Milan 382
Cambridge 363
Modena 355
London 347
Ho Chi Minh City 315
Seoul 281
New York 255
Bologna 243
Hanoi 229
The Dalles 211
Helsinki 190
Chicago 185
Rome 168
Fremont 160
São Paulo 152
Princeton 147
Parma 128
Lauterbourg 127
Sofia 127
Des Moines 125
Eugene 118
Izmir 114
Buffalo 112
San Diego 111
Dallas 109
Moscow 92
Toronto 87
Redwood City 84
Columbus 83
Munich 81
Naples 76
Shanghai 71
Salt Lake City 70
Orem 69
Turin 69
Melbourne 66
Jakarta 62
Boardman 60
Phoenix 58
Amsterdam 57
Tokyo 56
Catania 54
Falls Church 51
Frankfurt am Main 50
Atlanta 49
Verona 49
Reggio Emilia 45
Brooklyn 42
Warsaw 41
Coccaglio 40
Lima 39
Montreal 37
Rio de Janeiro 37
San Francisco 37
Bari 36
Da Nang 36
Haiphong 36
Mexico City 36
Denver 35
Elk Grove Village 35
Florence 35
Guangzhou 34
Norwalk 33
Reggio Calabria 32
Chennai 31
Nuremberg 29
Dublin 28
Kent 28
Baghdad 26
Saint Augustine 26
Sogliano al Rubicone 26
Tampa 26
Cesena 25
Mumbai 25
Abidjan 24
Bangkok 24
Johannesburg 24
Bolzano 23
Brussels 23
Cape Town 23
Totale 25.891
Salva come PNG Salva come JPEG
Nome #
I microrganismi dell'aceto balsamico. 782
Studio dell’evoluzione della popolazione di batteri lattici durante la produzione di Parmigiano Reggiano mediante 16S rDNA PCR-DGGE 711
Lieviti starter per aceto balsamico tradizionale. 668
Le fermentazioni dell’aceto balsamico tradizionale 613
Il prosciutto cotto quale sistema modello per lo studio della previsione della shelf-life. 557
Le Fermentazioni dell’Aceto Balsamico Tradizionale 516
Colture starter per la produzione di Aceto Balsamico Tradizionale: aspetti pratici ed applicativi 507
Diversity of lactic acid bacteria population in ripened Parmigiano Reggiano cheese 449
Peptide profiling and biological activities of 12- month ripened parmigiano reggiano cheese 417
Application of denaturing gradient gel electrophoresis (DGGE) analysis to evaluate acetic acid bacteria in traditional balsamic vinegar 410
Genome size and ploidy level: New insights for elucidating relationships in Zygosaccharomyces species 396
Effect of Sequential Inoculum of Beta-Glucosidase Positive and Probiotic Strains on Brine Fermentation to Obtain Low Salt Sicilian Table Olives 388
Survival and bioactivities of selected probiotic lactobacilli in yogurt fermentation and cold storage: New insights for developing a bi-functional dairy food 382
Impact of non-starter lactobacilli on release of peptides with angiotensin-converting enzyme inhibitory and antioxidant activities during bovine milk fermentation 381
Bioprospecting for Bioactive Peptide Production by Lactic Acid Bacteria Isolated from Fermented Dairy Food 380
Peptidomic study of casein proteolysis in bovine milk by Lactobacillus casei PRA205 and Lactobacillus rhamnosus PRA331 378
Technological and Microbiological Aspects of Traditional Balsamic Vinegar and Their Influence on Quality and Sensorial Properties 378
Fast method for identifying inter- and intra-species Saccharomyces hybrids in extensive genetic improvement programs based on yeast breeding 375
A new putative Zygosaccharomyces yeast species isolated from traditional balsamic vinegar 371
Adaptive response and tolerance to sugar and salt stress in the food yeast Zygosaccharomyces rouxii 368
Nuove frontiere nello studio dei batteri acetici: la DGGE 364
The sex determination system and the role of chimeric a1/alpha2 heterodimer in the sterility of an allodiploid Zygosaccharomyces yeast 364
Sensory analysis of traditional balsamic vinegars: current state and future perspectives 361
Yeasts associated to Traditional Balsamic Vinegar: Ecological and technological features 360
Fermentation strategy to produce high gluconate vinegar 359
Molecular assessment of indigenous yeast population from traditional balsamic vinegar 356
Vinegars of the World 356
Chimeric sex-determining chromosomal regions and dysregulation of cell-type identity in a sterile zygosaccharomyces allodiploid yeast 354
Improved wine yeasts by direct mating and selection under stressful fermentative conditions 351
Exploitation of an evolution strategy to select yeast strains improved in glutathione production. 346
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 345
Release of the Antihypertensive Tripeptides Valine-Proline-Proline and Isoleucine-Proline-Proline from Bovine Milk Caseins during in Vitro Gastrointestinal Digestion 342
Interplay of Chimeric Mating-Type Loci Impairs Fertility Rescue and Accounts for Intra-Strain Variability in Zygosaccharomyces rouxii Interspecies Hybrid ATCC42981 339
Microflora Y La Tecnología De Producción Del Vinagre Balsámico Tradicional. 331
Contrasting Patterns of rDNA Homogenization within the Zygosaccharomyces rouxii Species Complex 331
Traditional balsamic vinegar 330
Tailoring the probiotic potential of non-starter Lactobacillus strains from ripened Parmigiano Reggiano cheese by in vitro screening and principal component analysis 327
Sex-determination system in the diploid yeast Zygosaccharomyces sapae 324
Acetic acid bacteria of traditional balsamic vinegar. 318
Acetic acid bacteria in Traditional Balsamic Vinegar by PCR-DGGE analysis 317
An integrated peptidomics and in silico approach to identify novel anti-diabetic peptides in parmigiano-reggiano cheese 315
Evolution-based strategy to generate non-genetically modified organisms Saccharomyces cerevisiae strains impaired in sulfate assimilation pathway 309
Evaluation of fingerprinting techniques to assess genotype variation among Zygosaccharomyces strains 309
Characterization and technological properties of Oenococcus oeni strains from wine spontaneous malolactic fermentations: a framework for selection of new starter cultures 309
Differential hypersaline stress response in Zygosaccharomyces rouxii complex yeasts: A physiological and transcriptional study 308
DIVERSITY AND DYNAMICS OF CULTIVABLEPOPULATION OF ACETIC ACID BACTERIA ANDYEASTS IN KOMBUCHA 307
Recent advances in understanding yeast genetics of sex determination. 305
Applicazione della tecnica rDNA PCR-DGGE nello studio della popolazione lattica dominante in parmigiano reggiano 304
Studio molecolare e fenotipico di lieviti in paste acide tradizionali 303
LA SELEZIONE E IL MITO DEI LIEVITI AUTOCTONI 299
No-culture strategy for tracking AAB and yeasts in low-acidic and high polyphenolic niches 296
Allodiploid Zygosaccharomyces genomes sequencing assists in deciphering the genetic basis of hybrid sterility 292
Fermentation of whey protein concentrate by Streptococcus thermophilus strains releases peptides with biological activities 291
A set of plasmids carrying antibiotic resistance markers and Cre recombinase for genetic engineering of nonconventional yeast Zygosaccharomyces rouxii 290
Mating-type switching in CBS 732T derived subcultures unveils potential genetic and phenotypic novelties in haploid Zygosaccharomyces rouxii. 286
Chromosomal polymorphism and ploidy divergence in Zygosacharomyces rouxii strains isolated from Traditional Balsamic Vinegars 285
Getting insights from genomic complexities in Zygosaccharomyces rouxii complex 285
Unimore Microbial Culture Collection: a source for providing novel yeasts for winemaking. 285
Inventory of non starter lactic acid bacteria from ripened Parmigiano Reggiano cheese as assessed by a culture dependent multiphasic approach 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 283
Peptidomics: new trends in food science 281
Insights on the bacterial composition of Parmigiano Reggiano Natural Whey Starter by a culture-dependent and 16S rRNA metabarcoding portrait 279
Next-generation sequencing and its potential impact on food microbial genomics 279
Traditional balsamic vinegar: a microbiological overview 279
Identification and characterisation of microbial isolates from pear carposphere and their possible role in brown spot disease management 278
Unravelling genomic diversity of Zygosaccharomyces rouxii complex with a link to its life cycle 278
Batteri dell’Aceto Balsamico Tradizionale: caratteristiche fenotipiche, molecolari e tecnologiche. 277
Lieviti e zuccheri nell’Aceto Balsamico Tradizionale. 276
Strategies and perspectives for genetic improvement of wine yeasts 274
ANCHE LA TRADIZIONE VA STUDIATA: RISULTATI PRELIMINARI PER L’INDIVIDUAZIONE DI “STARTER” PER ACETO BALSAMICO TRADIZIONALE 273
Exploration of genetic and phenotypic diversity within Saccharomyces uvarum for driving strain improvement in winemaking 266
New Saccharomyces cerevisiae F1 hybrids for winemaking under unbalanced nutritional conditions 265
Ectopic recombination in sex-determination system as a source of genetic variation in the diploid yeast Zygosaccharomyces sapae. 264
Valorization of cheese whey using microbial fermentations 260
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. 258
La fermentazione del Lambrusco: modello di evoluzione biotecnologica 257
Characterization of yeasts isolated from parmigiano reggiano cheese natural whey starter: From spoilage agents to potential cell factories for whey valorization 256
vinegars and acetic acid bacteria international symposium 255
Fermentative aptitude of non-Saccharomyces wine yeast for reduction in the ethanol content in wine 254
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. 253
Rivisitare una tecnica antica 252
Mitochondrial inheritance and fermentative: Oxidative balance in hybrids between Saccharomyces cerevisiae and Saccharomyces uvarum 251
Bile salt hydrolase: The complexity behind its mechanism in relation to lowering-cholesterol lactobacilli probiotics 247
Impact of Spontaneous Fermentation and Inoculum with Natural Whey Starter on Peptidomic Profile and Biological Activities of Cheese Whey: A Comparative Study 246
Cultivable non-starter lactobacilli from ripened Parmigiano Reggiano cheeses with different salt content and their potential to release anti-hypertensive peptides 246
Wine colour adsorption phenotype: An inheritable quantitative trait loci of yeasts 245
Occurrence and dominance of yeast species in sourdough 242
Vinegars of the World 235
Mitochondrial inheritance in budding yeasts: towards an integrated understanding. 234
Starter enologici ottimizzati: dalle collezioni microbiche alla system biology 234
Cultivable microbial diversity, peptide profiles, and bio-functional properties in Parmigiano Reggiano cheese 232
Molecular two-step strategy to select inter-species Saccharomyces hybrids 231
Mitochondrial DNA transmission in Saccharomyces sensu stricto hybrids constructed by spore conjugation. 227
I microrganismi dell'aceto balsamico. Atti convegno:"anche la tradizione va studiata" ricerche preliminari per l'individuazione di starter per l'Aceto Balsamico Tradizionale. 221
Characterization of Cell-Envelope Proteinases from Two Lacticaseibacillus casei Strains Isolated from Parmigiano Reggiano Cheese 219
La mimica della selezione naturale nel miglioramento genetico dei lieviti 213
Development of SCAR marker-targeted quantitative PCR assay for strain-specific detection of Oenococcus oeni during wine malolactic fermentation. 213
Physiological and genotypic characterization of a novel Zygosaccharomyces species 206
Development of a new brewing strain with improved aroma through hybridization and UV mutagenesis 200
Techiche biotecnologiche per la produzione di vini a basso tenore alcolico 200
Totale 32.202
Salva come PNG Salva come JPEG
Categoria #
all - tutte 138.682
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 138.682
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.948 0 0 0 201 107 144 122 127 280 184 503 280
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
2026/20274.624 486 964 1.207 1.967 0 0 0 0 0 0 0 0
Totale 40.999