GULLO, Maria
 Distribuzione geografica
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Continente #
EU - Europa 16.716
NA - Nord America 13.636
AS - Asia 8.892
SA - Sud America 1.211
AF - Africa 246
OC - Oceania 77
Continente sconosciuto - Info sul continente non disponibili 5
Totale 40.783
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Nazione #
US - Stati Uniti d'America 13.336
IT - Italia 9.977
CN - Cina 2.750
SG - Singapore 2.684
GB - Regno Unito 2.537
HK - Hong Kong 907
VN - Vietnam 798
BR - Brasile 793
SE - Svezia 774
DE - Germania 626
KR - Corea 481
NL - Olanda 435
FR - Francia 425
RU - Federazione Russa 385
UA - Ucraina 305
FI - Finlandia 280
TR - Turchia 230
IN - India 199
ES - Italia 142
AR - Argentina 138
ID - Indonesia 134
BG - Bulgaria 132
MX - Messico 125
CA - Canada 119
CH - Svizzera 104
BD - Bangladesh 99
BE - Belgio 85
AT - Austria 78
PL - Polonia 77
JP - Giappone 76
CO - Colombia 75
ZA - Sudafrica 69
AU - Australia 67
IE - Irlanda 65
PK - Pakistan 65
PH - Filippine 62
PE - Perù 58
IQ - Iraq 56
IR - Iran 50
LT - Lituania 49
TH - Thailandia 44
CL - Cile 43
EC - Ecuador 42
CI - Costa d'Avorio 39
MY - Malesia 34
AE - Emirati Arabi Uniti 31
DK - Danimarca 30
RO - Romania 28
TW - Taiwan 28
SA - Arabia Saudita 27
VE - Venezuela 27
UZ - Uzbekistan 25
HR - Croazia 24
MA - Marocco 22
EG - Egitto 21
TN - Tunisia 21
CZ - Repubblica Ceca 20
GR - Grecia 20
HU - Ungheria 20
KE - Kenya 20
BO - Bolivia 16
NP - Nepal 15
PT - Portogallo 14
JO - Giordania 13
DZ - Algeria 12
BA - Bosnia-Erzegovina 11
CR - Costa Rica 11
IL - Israele 11
PY - Paraguay 11
SI - Slovenia 11
DO - Repubblica Dominicana 10
ET - Etiopia 10
LV - Lettonia 10
NZ - Nuova Zelanda 10
SY - Repubblica araba siriana 10
BH - Bahrain 9
NG - Nigeria 9
LB - Libano 8
NO - Norvegia 8
JM - Giamaica 7
KZ - Kazakistan 7
MD - Moldavia 7
SK - Slovacchia (Repubblica Slovacca) 7
UY - Uruguay 7
AZ - Azerbaigian 6
NI - Nicaragua 6
RS - Serbia 6
HN - Honduras 5
OM - Oman 5
PA - Panama 5
PS - Palestinian Territory 5
CY - Cipro 4
EE - Estonia 4
GA - Gabon 4
QA - Qatar 4
TT - Trinidad e Tobago 4
AL - Albania 3
AM - Armenia 3
BY - Bielorussia 3
IS - Islanda 3
Totale 40.727
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Città #
Southend 1.879
Singapore 1.590
Santa Clara 1.551
Ashburn 1.340
Hefei 1.238
Fairfield 885
Chandler 881
Hong Kong 878
Milan 668
San Jose 635
Jacksonville 605
Woodbridge 601
Modena 480
Dearborn 457
Nyköping 445
Seoul 441
Bologna 434
Beijing 428
Houston 423
London 344
Parma 334
Rome 330
Seattle 317
Wilmington 312
Ann Arbor 303
Cambridge 266
New York 263
Ho Chi Minh City 252
Los Angeles 226
Hanoi 191
Chicago 188
The Dalles 171
Council Bluffs 166
Helsinki 158
Reggio Emilia 150
Princeton 128
Turin 124
Des Moines 120
Naples 117
Sofia 115
Fremont 111
Dallas 110
Lauterbourg 109
Izmir 101
Eugene 97
Redwood City 96
São Paulo 95
Buffalo 94
Orem 90
Jakarta 89
San Diego 88
Florence 82
Salt Lake City 75
Moscow 74
Verona 69
Shanghai 68
Munich 65
Bremen 59
Catania 59
Bari 58
Padova 58
Dublin 56
Lima 48
Frankfurt am Main 46
Palermo 45
Chennai 43
Venice 41
Coccaglio 40
Cesena 39
Warsaw 39
Brescia 38
Johannesburg 38
Abidjan 37
Da Nang 37
Kent 37
Sogliano al Rubicone 37
Brussels 36
Nuremberg 36
Boardman 35
Grafing 35
Mexico City 35
Haiphong 33
Amsterdam 32
Perugia 32
Phoenix 32
Rho 32
Toronto 32
Columbus 31
Fidenza 31
Tokyo 31
Formigine 30
San Giuliano Milanese 29
Atlanta 28
Elk Grove Village 28
Foggia 28
Torino 28
Brooklyn 27
Genoa 27
Guangzhou 27
Norwalk 27
Totale 23.544
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Nome #
Cristallizzazione dell'aceto balsamico tradizionale 3.077
I batteri acetici 2.832
Succession of Selected Strains of Acetobacter pasteurianus and Other Acetic Acid Bacteria in Traditional Balsamic Vinegar 767
I microrganismi dell'aceto balsamico. 733
Le fermentazioni dell’aceto balsamico tradizionale 586
I balsamici: fermentazione acetica, viscosità e parametri sensoriali 516
Il prosciutto cotto quale sistema modello per lo studio della previsione della shelf-life. 502
La produzione industriale dell’aceto: colture indigene e selezionate 480
Le Fermentazioni dell’Aceto Balsamico Tradizionale 479
Aspetti microbiologici nella gestione di una batteria di Aceto Balsamico Tradizionale 474
Acetic Acid Bacteria: Physiology and Carbon Sources Oxidation 466
Colture starter per la produzione di Aceto Balsamico Tradizionale: aspetti pratici ed applicativi 453
Characterization of acetic acid bacteria in traditional balsamic vinegar 439
Isolamento e selezione di batteri acetici per aceto balsamico tradizionale 421
Increased production of bacterial cellulose as starting point for scaled-up applications 410
Oxidative fermentations and exopolysaccharides production by acetic acid bacteria: a mini review 403
Characterization of bio-nanocomposite films based on gelatin/polyvinyl alcohol blend reinforced with bacterial cellulose nanowhiskers for food packaging applications 402
Aceto 390
Applicazioni dei batteri acetici 385
Candida humilis - dominant species in sourdoughs for the production of durum wheat bran flour bread 380
Application of denaturing gradient gel electrophoresis (DGGE) analysis to evaluate acetic acid bacteria in traditional balsamic vinegar 376
Aerobic submerged fermentation by acetic acid bacteria for vinegar production: process and biotechnological aspects 371
Feasible acetic acid fermentations of alcoholic and sugary substrates in combined operation mode 360
Biotechnological production of cellulose by acetic acid bacteria: current state and perspectives 359
Acetic acid bacteria in traditional balsamic vinegar: Phenotypic traits relevant for starter cultures selection 358
Acetobacter pasteurianus strain AB0220: cultivability andphenotypic stability over 9 years of preservation 358
Acetic Acid Bacteria Taxonomy from Early Descriptions to Molecular Techniques 348
MODELLO TEORICO PER LA VALUTAZIONE DELL’ ETÀ E DELLA PRODUTTIVITÀ MASSIMA DI UNA BATTERIA DI ACETO BALSAMICO TRADIZIONALE DI REGGIO EMILIA. 342
Exploring the Microbial Community of Traditional Sourdoughs to Select Yeasts and Lactic Acid Bacteria 342
Preparation and characterization of active chitosan/bacterial cellulose nano-whisker composite film enriched with lauroyl arginate ethyl for food packaging applications - Microbial Diversity 2019 329
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
Microflora Y La Tecnología De Producción Del Vinagre Balsámico Tradicional. 309
Fermentation strategy to produce high gluconate vinegar 308
Yeasts and Lactic Acid Bacteria for Panettone Production: An Assessment of Candidate Strains 304
Diversity of Acetobacter pasteurianus Strains IsolatedFrom Solid-State Fermentation of Cereal Vinegars 299
Bacterial Community Characterization in Paper Mill White Water 294
Acetic acid bacteria of traditional balsamic vinegar. 285
Acido succinico quale causa della mancata rifermentazione spontanea in bottiglia del Lambrusco 280
Acetic Acid Bacteria, Biotechnological Applications 280
Kombucha Tea as a Reservoir of Cellulose Producing Bacteria: Assessing Diversity among Komagataeibacter Isolates 279
Drosophila, efficaci le reti ma servono soluzioni più convenienti 277
Mechanical and structural properties of environmental green composites based on functionalized bacterial cellulose 276
Acetic acid bacteria from Unimore microbial culture collection: biolomics platform as a tool for their industrial exploitation 273
Traditional balsamic vinegar 272
Acetic acid bacteria in Traditional Balsamic Vinegar by PCR-DGGE analysis 265
Preservation of Acetic Acid Bacteria 263
Better under stress: Improving bacterial cellulose production by Komagataeibacter xylinus K2G30 (UMCC 2756) using adaptive laboratory evolution 262
Exploring K2G30 Genome: A High Bacterial Cellulose Producing Strain in Glucose and Mannitol Based Media 262
Preservation, Characterization and Exploitation of Microbial Biodiversity: The Perspective of the Italian Network of Culture Collections 262
Acetic acid bacteria: features and impact in bio-applications 261
Assessing effectiveness of Komagataeibacter strains for producing surface-microstructured cellulose via guided assembly-based biolithography. 259
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
Acetic acid bacteria in agro-wastes: from cheese whey and olive mill wastewater to cellulose 253
Studio molecolare e fenotipico di lieviti in paste acide tradizionali 249
I campioni del Palio Matildico e gli indicatori di qualità dell'aceto balsamico tradizionale 249
Introductory note [to special issue on vinegars and acetic acid bacteria] 247
KOMBUCHA TEA: A BIORESOURCE FOR ACETICACID BACTERIA 246
Traditional balsamic vinegar: a microbiological overview 246
Sorting of mitocondrial DNA and proteins in the progeny of Saccharomyces interspecific hybrids 245
An integrated approach to achieve environmentally sustainable control of the new emerging pest Drosophila suzukii in cherry orchards of Emilia Romagna 245
A new Ciboria sp. for soil mycoremediation and the bacterial contribution to the depletion of total petroleum hydrocarbons 244
Design of a New Fermented Beverage from Medicinal Plantsand Organic Sugarcane Molasses via Lactic Fermentation. 244
Età dell'aceto balsamico ed altri aspetti pratici 242
Applicazione della tecnica rDNA PCR-DGGE nello studio della popolazione lattica dominante in parmigiano reggiano 241
Acetic Acid Bacteria of Unimore Microbial Culture Collection: from strains preservation to selected starter cultures distribution 239
Influenza della composizione del mezzo sull’attività biologica dell’ABT. 238
Genome sequencing and phylogenetic analysis of K1G4: a new Komagataeibacter strain producing bacterial cellulose from different carbon sources 238
Candidate Acetic Acid Bacteria Strains for Levan Production 237
Evaluation and optimisation of bacterial genomic DNA extraction forno-culture techniques applied to vinegars 236
Selection of Wine Saccharomyces cerevisiae Strains and Their Screening for the Adsorption Activity of Pigments, Phenolics and Ochratoxin A 234
Microbiologia degli aceti 233
Date Fruits as Raw Material for Vinegar and Non-Alcoholic Fermented Beverages 233
Functional and Healthy Features of Conventional and Non-Conventional Sourdoughs 232
Anti-Spoilage Activity and Exopolysaccharides Production by Selected Lactic Acid Bacteria 232
Lieviti e zuccheri nell’Aceto Balsamico Tradizionale. 229
DNA fingerprinting methods used for identification of yeasts isolated from Sicilian sourdoughs 226
Occurrence and dominance of yeast species in sourdough 226
vinegars and acetic acid bacteria international symposium 224
Detection of Acetic Acid Bacteria in Traditional Balsamic Vinegar by PCR-DGGE analysis 223
Oxidation of sugars and polyalcohols by acetic acid bacteria during surface culture fermentation 222
Valorization of cheese whey using microbial fermentations 222
No-culture strategy for tracking AAB and yeasts in low-acidic and high polyphenolic niches 219
Non-thermal techniques and the “hurdle” approach: How is food technology evolving? 218
Conducting High acetic acid and temperature acetification processes by Acetobacter pasteurianus UMCC 2951 218
Adaptive Mechanisms of Wine Yeast Strains Under Ethanol-Induced Stress 216
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. 216
Valorization of wheat bread waste and cheese whey through cultivation of lactic acid bacteria for bio-preservation of bakery products 215
DIVERSITY AND DYNAMICS OF CULTIVABLEPOPULATION OF ACETIC ACID BACTERIA ANDYEASTS IN KOMBUCHA 210
Pressione selettiva del mosto cotto sull’attività biologica dell’ABT. 209
Vinegar production from Citrus bergamia by-products and preservation of bioactive compounds 207
Vinegars 204
Acetic Acid Bacteria 200
Ricerche finalizzate alla tutela e tipicità dell'Aceto Balsamico Tradizionale di Reggio Emilia 196
Improvement of traditional vinegar production by selected acetic acid bacterium strain: Acetobacter pasteurianus as acetification starter 191
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
Vinegar eels: state of the art and perspectives. 184
I microrganismi del balsamico ed aspetti della qualità 184
Advances in Food, Bioproducts and Natural Byproducts for a Sustainable Future: From Conventional to Innovative Processes 184
Totale 35.188
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Categoria #
all - tutte 120.238
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 120.238
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021529 0 0 0 0 0 0 0 0 0 0 333 196
2021/20222.827 185 236 253 203 157 173 167 177 320 231 418 307
2022/20234.017 360 409 249 320 409 513 181 396 532 163 277 208
2023/20243.810 140 195 272 396 462 408 309 367 257 330 336 338
2024/20258.779 291 248 280 587 1.353 1.008 679 577 871 512 1.355 1.018
2025/202611.154 1.097 638 1.022 1.347 1.504 824 1.357 635 1.353 1.188 189 0
Totale 41.099