GULLO, Maria
 Distribuzione geografica
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Continente #
EU - Europa 17.291
NA - Nord America 15.628
AS - Asia 9.273
SA - Sud America 1.226
Continente sconosciuto - Info sul continente non disponibili 324
AF - Africa 253
OC - Oceania 77
Totale 44.072
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Nazione #
US - Stati Uniti d'America 15.217
IT - Italia 10.558
CN - Cina 2.757
SG - Singapore 2.686
GB - Regno Unito 2.501
HK - Hong Kong 911
VN - Vietnam 803
BR - Brasile 796
SE - Svezia 762
DE - Germania 623
KR - Corea 473
NL - Olanda 469
BD - Bangladesh 442
FR - Francia 425
RU - Federazione Russa 375
UA - Ucraina 299
FI - Finlandia 278
TR - Turchia 229
IN - India 200
CA - Canada 178
ES - Italia 152
ID - Indonesia 141
AR - Argentina 139
MX - Messico 137
BG - Bulgaria 130
CH - Svizzera 105
BE - Belgio 86
PL - Polonia 81
AT - Austria 80
CO - Colombia 78
JP - Giappone 77
ZA - Sudafrica 73
AU - Australia 67
PH - Filippine 67
PK - Pakistan 66
IE - Irlanda 65
PE - Perù 60
IQ - Iraq 56
IR - Iran 50
LT - Lituania 49
CL - Cile 45
EC - Ecuador 45
TH - Thailandia 45
MY - Malesia 42
CI - Costa d'Avorio 39
AE - Emirati Arabi Uniti 32
DK - Danimarca 30
TW - Taiwan 30
RO - Romania 29
SA - Arabia Saudita 28
VE - Venezuela 28
HR - Croazia 24
UZ - Uzbekistan 24
MA - Marocco 23
GR - Grecia 22
HU - Ungheria 22
CZ - Repubblica Ceca 21
EG - Egitto 21
TN - Tunisia 21
KE - Kenya 19
CR - Costa Rica 18
PT - Portogallo 17
BO - Bolivia 16
JM - Giamaica 16
NP - Nepal 16
JO - Giordania 14
BA - Bosnia-Erzegovina 12
HN - Honduras 12
IL - Israele 12
NI - Nicaragua 12
DZ - Algeria 11
PY - Paraguay 11
SI - Slovenia 11
SY - Repubblica araba siriana 11
DO - Repubblica Dominicana 10
ET - Etiopia 10
LV - Lettonia 10
NZ - Nuova Zelanda 10
BH - Bahrain 9
NG - Nigeria 9
LB - Libano 8
MD - Moldavia 8
NO - Norvegia 8
RS - Serbia 8
SK - Slovacchia (Repubblica Slovacca) 8
KZ - Kazakistan 7
UY - Uruguay 7
AZ - Azerbaigian 6
GT - Guatemala 5
OM - Oman 5
PA - Panama 5
TT - Trinidad e Tobago 5
CY - Cipro 4
EE - Estonia 4
GA - Gabon 4
PS - Palestinian Territory 4
QA - Qatar 4
AM - Armenia 3
BY - Bielorussia 3
IS - Islanda 3
Totale 43.687
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Città #
Southend 1.842
Santa Clara 1.603
Singapore 1.585
Ashburn 1.584
Hefei 1.216
San Jose 898
Fairfield 883
Hong Kong 881
Chandler 867
Milan 758
Woodbridge 602
Jacksonville 593
Los Angeles 523
Modena 508
Council Bluffs 507
Bologna 455
Dearborn 446
Nyköping 435
Beijing 434
Seoul 433
Houston 432
Rome 356
London 343
Parma 337
New York 320
Seattle 320
Wilmington 312
Ann Arbor 302
Cambridge 267
Ho Chi Minh City 252
Chicago 201
Hanoi 193
The Dalles 170
Helsinki 156
Reggio Emilia 149
Dallas 138
Naples 138
Turin 135
Princeton 126
Buffalo 125
Des Moines 120
Sofia 113
Fremont 109
Lauterbourg 107
Izmir 101
Redwood City 96
Eugene 95
São Paulo 95
Florence 93
Orem 92
San Diego 90
Jakarta 88
Verona 81
Salt Lake City 75
Moscow 73
Bari 70
Shanghai 67
Munich 64
Catania 60
Bremen 58
Padova 58
Columbus 56
Dublin 56
Palermo 53
Lima 49
Boardman 47
Frankfurt am Main 45
Phoenix 45
Chennai 44
Toronto 42
Venice 42
Warsaw 42
Brescia 40
Cesena 40
Coccaglio 40
Johannesburg 40
Mexico City 39
Kent 38
Abidjan 37
Da Nang 37
Sogliano al Rubicone 37
Brussels 36
Nuremberg 36
Atlanta 35
Perugia 35
Amsterdam 34
Grafing 34
San Francisco 34
Denver 33
Haiphong 33
Genoa 32
Rho 32
Tokyo 32
Brooklyn 31
Fidenza 31
Elk Grove Village 30
Formigine 30
Montreal 30
San Giuliano Milanese 29
Foggia 28
Totale 25.114
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Nome #
Cristallizzazione dell'aceto balsamico tradizionale 3.124
I batteri acetici 3.011
Succession of Selected Strains of Acetobacter pasteurianus and Other Acetic Acid Bacteria in Traditional Balsamic Vinegar 780
I microrganismi dell'aceto balsamico. 763
Le fermentazioni dell’aceto balsamico tradizionale 598
I balsamici: fermentazione acetica, viscosità e parametri sensoriali 565
La produzione industriale dell’aceto: colture indigene e selezionate 525
Il prosciutto cotto quale sistema modello per lo studio della previsione della shelf-life. 518
Acetic Acid Bacteria: Physiology and Carbon Sources Oxidation 511
Le Fermentazioni dell’Aceto Balsamico Tradizionale 500
Aspetti microbiologici nella gestione di una batteria di Aceto Balsamico Tradizionale 492
Colture starter per la produzione di Aceto Balsamico Tradizionale: aspetti pratici ed applicativi 466
Characterization of acetic acid bacteria in traditional balsamic vinegar 462
Characterization of bio-nanocomposite films based on gelatin/polyvinyl alcohol blend reinforced with bacterial cellulose nanowhiskers for food packaging applications 456
Aceto 442
Increased production of bacterial cellulose as starting point for scaled-up applications 437
Isolamento e selezione di batteri acetici per aceto balsamico tradizionale 435
Oxidative fermentations and exopolysaccharides production by acetic acid bacteria: a mini review 422
Aerobic submerged fermentation by acetic acid bacteria for vinegar production: process and biotechnological aspects 404
Biotechnological production of cellulose by acetic acid bacteria: current state and perspectives 401
Application of denaturing gradient gel electrophoresis (DGGE) analysis to evaluate acetic acid bacteria in traditional balsamic vinegar 398
Applicazioni dei batteri acetici 397
Candida humilis - dominant species in sourdoughs for the production of durum wheat bran flour bread 388
Acetic acid bacteria in traditional balsamic vinegar: Phenotypic traits relevant for starter cultures selection 382
Feasible acetic acid fermentations of alcoholic and sugary substrates in combined operation mode 381
MODELLO TEORICO PER LA VALUTAZIONE DELL’ ETÀ E DELLA PRODUTTIVITÀ MASSIMA DI UNA BATTERIA DI ACETO BALSAMICO TRADIZIONALE DI REGGIO EMILIA. 375
Acetobacter pasteurianus strain AB0220: cultivability andphenotypic stability over 9 years of preservation 370
Acetic Acid Bacteria Taxonomy from Early Descriptions to Molecular Techniques 369
Preparation and characterization of active chitosan/bacterial cellulose nano-whisker composite film enriched with lauroyl arginate ethyl for food packaging applications - Microbial Diversity 2019 363
Exploring the Microbial Community of Traditional Sourdoughs to Select Yeasts and Lactic Acid Bacteria 361
Technological and Microbiological Aspects of Traditional Balsamic Vinegar and Their Influence on Quality and Sensorial Properties 357
Nuove frontiere nello studio dei batteri acetici: la DGGE 351
Yeasts and Lactic Acid Bacteria for Panettone Production: An Assessment of Candidate Strains 350
Fermentation strategy to produce high gluconate vinegar 334
Microflora Y La Tecnología De Producción Del Vinagre Balsámico Tradicional. 326
Diversity of Acetobacter pasteurianus Strains IsolatedFrom Solid-State Fermentation of Cereal Vinegars 316
Drosophila, efficaci le reti ma servono soluzioni più convenienti 312
An integrated approach to achieve environmentally sustainable control of the new emerging pest Drosophila suzukii in cherry orchards of Emilia Romagna 307
Acetic acid bacteria of traditional balsamic vinegar. 306
Mechanical and structural properties of environmental green composites based on functionalized bacterial cellulose 303
Bacterial Community Characterization in Paper Mill White Water 302
Traditional balsamic vinegar 301
Acetic acid bacteria in Traditional Balsamic Vinegar by PCR-DGGE analysis 301
Acido succinico quale causa della mancata rifermentazione spontanea in bottiglia del Lambrusco 298
Kombucha Tea as a Reservoir of Cellulose Producing Bacteria: Assessing Diversity among Komagataeibacter Isolates 295
Adaptive Mechanisms of Wine Yeast Strains Under Ethanol-Induced Stress 294
Exploring K2G30 Genome: A High Bacterial Cellulose Producing Strain in Glucose and Mannitol Based Media 294
Acetic acid bacteria from Unimore microbial culture collection: biolomics platform as a tool for their industrial exploitation 293
Acetic Acid Bacteria, Biotechnological Applications 292
Assessing effectiveness of Komagataeibacter strains for producing surface-microstructured cellulose via guided assembly-based biolithography. 284
Better under stress: Improving bacterial cellulose production by Komagataeibacter xylinus K2G30 (UMCC 2756) using adaptive laboratory evolution 278
Acetic acid bacteria in agro-wastes: from cheese whey and olive mill wastewater to cellulose 277
Valorization of wheat bread waste and cheese whey through cultivation of lactic acid bacteria for bio-preservation of bakery products 276
Influenza della composizione del mezzo sull’attività biologica dell’ABT. 275
Acetic acid bacteria: features and impact in bio-applications 275
Traditional balsamic vinegar: a microbiological overview 272
Preservation of Acetic Acid Bacteria 271
Zero- and Low-Alcohol Fermented Beverages: A Perspective for Non-Conventional Healthy and Sustainable Production from Red Fruits 270
Batteri dell’Aceto Balsamico Tradizionale: caratteristiche fenotipiche, molecolari e tecnologiche. 269
ANCHE LA TRADIZIONE VA STUDIATA: RISULTATI PRELIMINARI PER L’INDIVIDUAZIONE DI “STARTER” PER ACETO BALSAMICO TRADIZIONALE 268
Preservation, Characterization and Exploitation of Microbial Biodiversity: The Perspective of the Italian Network of Culture Collections 267
Candidate Acetic Acid Bacteria Strains for Levan Production 267
KOMBUCHA TEA: A BIORESOURCE FOR ACETICACID BACTERIA 265
Design of a New Fermented Beverage from Medicinal Plantsand Organic Sugarcane Molasses via Lactic Fermentation. 265
Acetic Acid Bacteria of Unimore Microbial Culture Collection: from strains preservation to selected starter cultures distribution 261
I campioni del Palio Matildico e gli indicatori di qualità dell'aceto balsamico tradizionale 260
Anti-Spoilage Activity and Exopolysaccharides Production by Selected Lactic Acid Bacteria 260
Studio molecolare e fenotipico di lieviti in paste acide tradizionali 259
A new Ciboria sp. for soil mycoremediation and the bacterial contribution to the depletion of total petroleum hydrocarbons 258
Età dell'aceto balsamico ed altri aspetti pratici 256
Evaluation and optimisation of bacterial genomic DNA extraction forno-culture techniques applied to vinegars 256
Genome sequencing and phylogenetic analysis of K1G4: a new Komagataeibacter strain producing bacterial cellulose from different carbon sources 256
Introductory note [to special issue on vinegars and acetic acid bacteria] 254
Non-thermal techniques and the “hurdle” approach: How is food technology evolving? 253
Sorting of mitocondrial DNA and proteins in the progeny of Saccharomyces interspecific hybrids 253
Applicazione della tecnica rDNA PCR-DGGE nello studio della popolazione lattica dominante in parmigiano reggiano 253
Date Fruits as Raw Material for Vinegar and Non-Alcoholic Fermented Beverages 252
Valorization of cheese whey using microbial fermentations 251
Oxidation of sugars and polyalcohols by acetic acid bacteria during surface culture fermentation 250
vinegars and acetic acid bacteria international symposium 249
Microbiologia degli aceti 246
Selection of Wine Saccharomyces cerevisiae Strains and Their Screening for the Adsorption Activity of Pigments, Phenolics and Ochratoxin A 246
Functional and Healthy Features of Conventional and Non-Conventional Sourdoughs 245
Detection of Acetic Acid Bacteria in Traditional Balsamic Vinegar by PCR-DGGE analysis 243
Lieviti e zuccheri nell’Aceto Balsamico Tradizionale. 241
No-culture strategy for tracking AAB and yeasts in low-acidic and high polyphenolic niches 240
DNA fingerprinting methods used for identification of yeasts isolated from Sicilian sourdoughs 237
DIVERSITY AND DYNAMICS OF CULTIVABLEPOPULATION OF ACETIC ACID BACTERIA ANDYEASTS IN KOMBUCHA 236
Occurrence and dominance of yeast species in sourdough 235
Conducting High acetic acid and temperature acetification processes by Acetobacter pasteurianus UMCC 2951 233
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. 226
Vinegar production from Citrus bergamia by-products and preservation of bioactive compounds 226
Pressione selettiva del mosto cotto sull’attività biologica dell’ABT. 223
Low-Temperature Active Dry Yeast Rehydration: Nutrients for Enhanced Fermentation and Membrane Fluidity 221
Defining Paenibacillus azoreducens (P8) and Acetobacter pasteurianus (UMCC 2951) strains performances in producing acetic acid 220
Vinegars 219
Improvement of traditional vinegar production by selected acetic acid bacterium strain: Acetobacter pasteurianus as acetification starter 212
Ricerche finalizzate alla tutela e tipicità dell'Aceto Balsamico Tradizionale di Reggio Emilia 209
Vinegar eels: state of the art and perspectives. 202
I microrganismi del balsamico ed aspetti della qualità 198
Totale 37.746
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Categoria #
all - tutte 133.867
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 133.867
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20222.388 0 0 253 203 156 172 167 177 317 229 412 302
2022/20233.985 356 402 247 317 405 510 180 393 530 163 277 205
2023/20243.792 139 193 270 396 456 407 307 367 257 330 335 335
2024/20258.697 290 247 280 580 1.340 997 673 575 862 505 1.340 1.008
2025/202612.544 1.083 627 1.009 1.331 1.494 814 1.346 632 1.341 1.180 935 752
2026/20271.833 438 993 402 0 0 0 0 0 0 0 0 0
Totale 44.072