GULLO, Maria
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
EU - Europa 17.123
NA - Nord America 14.468
AS - Asia 9.201
SA - Sud America 1.216
Continente sconosciuto - Info sul continente non disponibili 322
AF - Africa 244
OC - Oceania 77
Totale 42.651
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 14.112
IT - Italia 10.403
CN - Cina 2.744
SG - Singapore 2.675
GB - Regno Unito 2.496
HK - Hong Kong 905
VN - Vietnam 799
BR - Brasile 794
SE - Svezia 762
DE - Germania 623
KR - Corea 473
NL - Olanda 464
FR - Francia 425
BD - Bangladesh 424
RU - Federazione Russa 375
UA - Ucraina 299
FI - Finlandia 278
TR - Turchia 229
IN - India 198
ES - Italia 152
CA - Canada 150
AR - Argentina 138
ID - Indonesia 138
MX - Messico 133
BG - Bulgaria 130
CH - Svizzera 105
BE - Belgio 86
PL - Polonia 81
AT - Austria 78
CO - Colombia 76
JP - Giappone 76
ZA - Sudafrica 69
AU - Australia 67
PK - Pakistan 66
IE - Irlanda 65
PH - Filippine 61
PE - Perù 59
IQ - Iraq 56
IR - Iran 50
LT - Lituania 49
CL - Cile 44
TH - Thailandia 44
EC - Ecuador 42
MY - Malesia 40
CI - Costa d'Avorio 39
AE - Emirati Arabi Uniti 32
DK - Danimarca 30
TW - Taiwan 30
RO - Romania 29
VE - Venezuela 28
SA - Arabia Saudita 27
HR - Croazia 24
UZ - Uzbekistan 24
GR - Grecia 22
HU - Ungheria 22
MA - Marocco 22
CZ - Repubblica Ceca 21
EG - Egitto 21
TN - Tunisia 20
KE - Kenya 19
BO - Bolivia 16
PT - Portogallo 16
CR - Costa Rica 15
NP - Nepal 15
JO - Giordania 13
BA - Bosnia-Erzegovina 12
DZ - Algeria 11
IL - Israele 11
PY - Paraguay 11
SI - Slovenia 11
DO - Repubblica Dominicana 10
ET - Etiopia 10
LV - Lettonia 10
NI - Nicaragua 10
NZ - Nuova Zelanda 10
SY - Repubblica araba siriana 10
BH - Bahrain 9
JM - Giamaica 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
HN - Honduras 6
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
KG - Kirghizistan 3
Totale 42.274
Salva come PNG Salva come JPEG
Città #
Southend 1.842
Santa Clara 1.583
Singapore 1.580
Ashburn 1.460
Hefei 1.216
Fairfield 883
Hong Kong 876
Chandler 867
San Jose 740
Milan 715
Woodbridge 602
Jacksonville 591
Modena 499
Dearborn 446
Bologna 444
Nyköping 435
Seoul 433
Houston 430
Beijing 428
Rome 355
London 342
Parma 335
Seattle 318
Wilmington 312
New York 310
Ann Arbor 302
Council Bluffs 276
Cambridge 266
Los Angeles 262
Ho Chi Minh City 252
Chicago 196
Hanoi 190
The Dalles 170
Helsinki 156
Reggio Emilia 149
Turin 135
Naples 134
Dallas 132
Princeton 126
Des Moines 120
Buffalo 117
Sofia 113
Fremont 109
Lauterbourg 107
Izmir 101
Redwood City 96
Eugene 95
São Paulo 95
Florence 92
Orem 92
San Diego 90
Jakarta 88
Salt Lake City 75
Moscow 73
Verona 70
Bari 67
Shanghai 66
Munich 64
Catania 59
Bremen 58
Padova 58
Dublin 56
Palermo 50
Lima 48
Boardman 47
Frankfurt am Main 45
Chennai 42
Venice 42
Warsaw 42
Brescia 40
Cesena 40
Coccaglio 40
Toronto 39
Johannesburg 38
Kent 38
Mexico City 38
Abidjan 37
Da Nang 37
Phoenix 37
Sogliano al Rubicone 37
Brussels 36
Nuremberg 36
Atlanta 35
Perugia 35
Grafing 34
Amsterdam 33
Columbus 33
Haiphong 33
Genoa 32
Rho 32
Fidenza 31
Tokyo 31
Brooklyn 30
Formigine 30
San Francisco 30
Denver 29
San Giuliano Milanese 29
Elk Grove Village 28
Foggia 28
Torino 28
Totale 24.119
Salva come PNG Salva come JPEG
Nome #
Cristallizzazione dell'aceto balsamico tradizionale 3.103
I batteri acetici 2.983
Succession of Selected Strains of Acetobacter pasteurianus and Other Acetic Acid Bacteria in Traditional Balsamic Vinegar 771
I microrganismi dell'aceto balsamico. 749
Le fermentazioni dell’aceto balsamico tradizionale 590
I balsamici: fermentazione acetica, viscosità e parametri sensoriali 547
Il prosciutto cotto quale sistema modello per lo studio della previsione della shelf-life. 511
La produzione industriale dell’aceto: colture indigene e selezionate 506
Acetic Acid Bacteria: Physiology and Carbon Sources Oxidation 494
Le Fermentazioni dell’Aceto Balsamico Tradizionale 487
Aspetti microbiologici nella gestione di una batteria di Aceto Balsamico Tradizionale 479
Colture starter per la produzione di Aceto Balsamico Tradizionale: aspetti pratici ed applicativi 459
Characterization of acetic acid bacteria in traditional balsamic vinegar 449
Characterization of bio-nanocomposite films based on gelatin/polyvinyl alcohol blend reinforced with bacterial cellulose nanowhiskers for food packaging applications 443
Aceto 430
Isolamento e selezione di batteri acetici per aceto balsamico tradizionale 425
Increased production of bacterial cellulose as starting point for scaled-up applications 423
Oxidative fermentations and exopolysaccharides production by acetic acid bacteria: a mini review 414
Biotechnological production of cellulose by acetic acid bacteria: current state and perspectives 392
Aerobic submerged fermentation by acetic acid bacteria for vinegar production: process and biotechnological aspects 391
Applicazioni dei batteri acetici 390
Application of denaturing gradient gel electrophoresis (DGGE) analysis to evaluate acetic acid bacteria in traditional balsamic vinegar 384
Candida humilis - dominant species in sourdoughs for the production of durum wheat bran flour bread 382
Acetic acid bacteria in traditional balsamic vinegar: Phenotypic traits relevant for starter cultures selection 371
Feasible acetic acid fermentations of alcoholic and sugary substrates in combined operation mode 371
Acetobacter pasteurianus strain AB0220: cultivability andphenotypic stability over 9 years of preservation 362
Acetic Acid Bacteria Taxonomy from Early Descriptions to Molecular Techniques 357
MODELLO TEORICO PER LA VALUTAZIONE DELL’ ETÀ E DELLA PRODUTTIVITÀ MASSIMA DI UNA BATTERIA DI ACETO BALSAMICO TRADIZIONALE DI REGGIO EMILIA. 356
Preparation and characterization of active chitosan/bacterial cellulose nano-whisker composite film enriched with lauroyl arginate ethyl for food packaging applications - Microbial Diversity 2019 355
Exploring the Microbial Community of Traditional Sourdoughs to Select Yeasts and Lactic Acid Bacteria 355
Yeasts and Lactic Acid Bacteria for Panettone Production: An Assessment of Candidate Strains 343
Nuove frontiere nello studio dei batteri acetici: la DGGE 340
Technological and Microbiological Aspects of Traditional Balsamic Vinegar and Their Influence on Quality and Sensorial Properties 334
Microflora Y La Tecnología De Producción Del Vinagre Balsámico Tradicional. 313
Fermentation strategy to produce high gluconate vinegar 312
Drosophila, efficaci le reti ma servono soluzioni più convenienti 303
Diversity of Acetobacter pasteurianus Strains IsolatedFrom Solid-State Fermentation of Cereal Vinegars 303
Mechanical and structural properties of environmental green composites based on functionalized bacterial cellulose 299
Bacterial Community Characterization in Paper Mill White Water 298
An integrated approach to achieve environmentally sustainable control of the new emerging pest Drosophila suzukii in cherry orchards of Emilia Romagna 291
Kombucha Tea as a Reservoir of Cellulose Producing Bacteria: Assessing Diversity among Komagataeibacter Isolates 290
Acetic acid bacteria of traditional balsamic vinegar. 289
Exploring K2G30 Genome: A High Bacterial Cellulose Producing Strain in Glucose and Mannitol Based Media 287
Acido succinico quale causa della mancata rifermentazione spontanea in bottiglia del Lambrusco 285
Acetic Acid Bacteria, Biotechnological Applications 284
Acetic acid bacteria in Traditional Balsamic Vinegar by PCR-DGGE analysis 283
Traditional balsamic vinegar 282
Acetic acid bacteria from Unimore microbial culture collection: biolomics platform as a tool for their industrial exploitation 279
Assessing effectiveness of Komagataeibacter strains for producing surface-microstructured cellulose via guided assembly-based biolithography. 279
Better under stress: Improving bacterial cellulose production by Komagataeibacter xylinus K2G30 (UMCC 2756) using adaptive laboratory evolution 272
Acetic acid bacteria in agro-wastes: from cheese whey and olive mill wastewater to cellulose 271
Valorization of wheat bread waste and cheese whey through cultivation of lactic acid bacteria for bio-preservation of bakery products 269
Influenza della composizione del mezzo sull’attività biologica dell’ABT. 267
Preservation of Acetic Acid Bacteria 267
Acetic acid bacteria: features and impact in bio-applications 267
Adaptive Mechanisms of Wine Yeast Strains Under Ethanol-Induced Stress 266
Preservation, Characterization and Exploitation of Microbial Biodiversity: The Perspective of the Italian Network of Culture Collections 265
ANCHE LA TRADIZIONE VA STUDIATA: RISULTATI PRELIMINARI PER L’INDIVIDUAZIONE DI “STARTER” PER ACETO BALSAMICO TRADIZIONALE 259
Batteri dell’Aceto Balsamico Tradizionale: caratteristiche fenotipiche, molecolari e tecnologiche. 258
Design of a New Fermented Beverage from Medicinal Plantsand Organic Sugarcane Molasses via Lactic Fermentation. 258
Anti-Spoilage Activity and Exopolysaccharides Production by Selected Lactic Acid Bacteria 258
I campioni del Palio Matildico e gli indicatori di qualità dell'aceto balsamico tradizionale 257
Candidate Acetic Acid Bacteria Strains for Levan Production 256
Zero- and Low-Alcohol Fermented Beverages: A Perspective for Non-Conventional Healthy and Sustainable Production from Red Fruits 255
Traditional balsamic vinegar: a microbiological overview 255
A new Ciboria sp. for soil mycoremediation and the bacterial contribution to the depletion of total petroleum hydrocarbons 254
Studio molecolare e fenotipico di lieviti in paste acide tradizionali 252
Età dell'aceto balsamico ed altri aspetti pratici 250
Evaluation and optimisation of bacterial genomic DNA extraction forno-culture techniques applied to vinegars 250
Sorting of mitocondrial DNA and proteins in the progeny of Saccharomyces interspecific hybrids 249
KOMBUCHA TEA: A BIORESOURCE FOR ACETICACID BACTERIA 249
Introductory note [to special issue on vinegars and acetic acid bacteria] 248
Applicazione della tecnica rDNA PCR-DGGE nello studio della popolazione lattica dominante in parmigiano reggiano 248
Genome sequencing and phylogenetic analysis of K1G4: a new Komagataeibacter strain producing bacterial cellulose from different carbon sources 248
Date Fruits as Raw Material for Vinegar and Non-Alcoholic Fermented Beverages 244
Non-thermal techniques and the “hurdle” approach: How is food technology evolving? 243
Acetic Acid Bacteria of Unimore Microbial Culture Collection: from strains preservation to selected starter cultures distribution 242
Selection of Wine Saccharomyces cerevisiae Strains and Their Screening for the Adsorption Activity of Pigments, Phenolics and Ochratoxin A 241
Functional and Healthy Features of Conventional and Non-Conventional Sourdoughs 241
Valorization of cheese whey using microbial fermentations 240
Microbiologia degli aceti 239
vinegars and acetic acid bacteria international symposium 232
Occurrence and dominance of yeast species in sourdough 231
DNA fingerprinting methods used for identification of yeasts isolated from Sicilian sourdoughs 230
Lieviti e zuccheri nell’Aceto Balsamico Tradizionale. 230
Oxidation of sugars and polyalcohols by acetic acid bacteria during surface culture fermentation 228
Detection of Acetic Acid Bacteria in Traditional Balsamic Vinegar by PCR-DGGE analysis 227
No-culture strategy for tracking AAB and yeasts in low-acidic and high polyphenolic niches 227
DIVERSITY AND DYNAMICS OF CULTIVABLEPOPULATION OF ACETIC ACID BACTERIA ANDYEASTS IN KOMBUCHA 226
Conducting High acetic acid and temperature acetification processes by Acetobacter pasteurianus UMCC 2951 225
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. 220
Vinegar production from Citrus bergamia by-products and preservation of bioactive compounds 214
Low-Temperature Active Dry Yeast Rehydration: Nutrients for Enhanced Fermentation and Membrane Fluidity 211
Pressione selettiva del mosto cotto sull’attività biologica dell’ABT. 210
Defining Paenibacillus azoreducens (P8) and Acetobacter pasteurianus (UMCC 2951) strains performances in producing acetic acid 209
Vinegars 207
Ricerche finalizzate alla tutela e tipicità dell'Aceto Balsamico Tradizionale di Reggio Emilia 200
Improvement of traditional vinegar production by selected acetic acid bacterium strain: Acetobacter pasteurianus as acetification starter 196
I microrganismi del balsamico ed aspetti della qualità 195
Advances in Food, Bioproducts and Natural Byproducts for a Sustainable Future: From Conventional to Innovative Processes 194
Totale 36.673
Salva come PNG Salva come JPEG
Categoria #
all - tutte 128.516
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 128.516
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20222.807 185 234 253 203 156 172 167 177 317 229 412 302
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
2026/2027412 412 0 0 0 0 0 0 0 0 0 0 0
Totale 42.651