SOLIERI, Lisa
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
NA - Nord America 12.967
EU - Europa 9.006
AS - Asia 6.260
SA - Sud America 1.012
AF - Africa 121
OC - Oceania 24
Continente sconosciuto - Info sul continente non disponibili 5
AN - Antartide 1
Totale 29.396
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 12.789
IT - Italia 3.806
GB - Regno Unito 2.263
CN - Cina 2.073
SG - Singapore 2.059
HK - Hong Kong 847
BR - Brasile 759
SE - Svezia 711
DE - Germania 476
VN - Vietnam 352
UA - Ucraina 323
RU - Federazione Russa 297
FI - Finlandia 237
TR - Turchia 216
KR - Corea 205
FR - Francia 193
BG - Bulgaria 127
NL - Olanda 126
AR - Argentina 92
JP - Giappone 92
CA - Canada 91
ID - Indonesia 89
IN - India 85
MX - Messico 63
AT - Austria 59
ES - Italia 58
PL - Polonia 55
ZA - Sudafrica 47
BD - Bangladesh 45
IE - Irlanda 44
PE - Perù 44
BE - Belgio 38
LT - Lituania 35
CO - Colombia 29
CH - Svizzera 26
IQ - Iraq 26
EC - Ecuador 25
PH - Filippine 25
GR - Grecia 24
HR - Croazia 24
CL - Cile 23
CI - Costa d'Avorio 22
PY - Paraguay 18
RO - Romania 18
TW - Taiwan 18
PK - Pakistan 17
TH - Thailandia 17
AU - Australia 16
AE - Emirati Arabi Uniti 15
CZ - Repubblica Ceca 14
EG - Egitto 13
IR - Iran 13
TN - Tunisia 13
UZ - Uzbekistan 12
VE - Venezuela 11
DK - Danimarca 8
KZ - Kazakistan 8
NO - Norvegia 8
SA - Arabia Saudita 8
NZ - Nuova Zelanda 7
PT - Portogallo 7
BA - Bosnia-Erzegovina 6
CR - Costa Rica 6
BO - Bolivia 5
IL - Israele 5
KE - Kenya 5
MA - Marocco 5
UY - Uruguay 5
AO - Angola 4
DO - Repubblica Dominicana 4
DZ - Algeria 4
KH - Cambogia 4
LV - Lettonia 4
AZ - Azerbaigian 3
BH - Bahrain 3
HU - Ungheria 3
JO - Giordania 3
LB - Libano 3
MD - Moldavia 3
MT - Malta 3
MY - Malesia 3
NP - Nepal 3
SI - Slovenia 3
XK - ???statistics.table.value.countryCode.XK??? 3
AL - Albania 2
CG - Congo 2
CY - Cipro 2
GE - Georgia 2
JM - Giamaica 2
OM - Oman 2
PA - Panama 2
PR - Porto Rico 2
PS - Palestinian Territory 2
RS - Serbia 2
SV - El Salvador 2
A2 - ???statistics.table.value.countryCode.A2??? 1
AM - Armenia 1
AN - Antille olandesi 1
AQ - Antartide 1
BB - Barbados 1
Totale 29.378
Salva come PNG Salva come JPEG
Città #
Southend 1.655
Santa Clara 1.570
Fairfield 1.132
Singapore 1.126
Ashburn 1.037
Hong Kong 841
Chandler 835
Hefei 827
Woodbridge 800
Jacksonville 661
Houston 616
Dearborn 497
Ann Arbor 463
Wilmington 432
Seattle 418
Nyköping 415
Cambridge 363
London 343
Beijing 339
Modena 316
Milan 227
Los Angeles 204
Seoul 182
Bologna 169
Fremont 159
New York 154
Princeton 142
Ho Chi Minh City 133
Chicago 128
Des Moines 125
Sofia 125
Parma 120
Eugene 118
Rome 115
Izmir 112
Helsinki 107
San Diego 107
The Dalles 93
Moscow 90
Redwood City 84
Council Bluffs 82
Hanoi 82
Buffalo 81
São Paulo 80
Munich 79
Shanghai 64
Jakarta 60
Salt Lake City 59
Dallas 51
Falls Church 50
Naples 49
Turin 47
Catania 43
Coccaglio 40
Reggio Emilia 40
Lima 36
Tokyo 35
Columbus 34
Rio de Janeiro 33
Frankfurt am Main 32
Norwalk 32
Reggio Calabria 32
Toronto 32
Verona 32
Guangzhou 31
Warsaw 30
Elk Grove Village 29
Kent 28
Nuremberg 27
Amsterdam 26
Dublin 26
Sogliano al Rubicone 26
Bari 25
Cesena 25
Florence 25
Bolzano 23
Brussels 23
Abidjan 22
San Francisco 22
Boardman 21
Tampa 21
Padova 20
Phoenix 20
Bianco 19
Bremen 19
Brooklyn 19
Carpi 19
Livorno 19
Wuhan 19
Curitiba 18
Grafing 18
Cape Town 17
Fidenza 17
Johannesburg 17
Mexico City 17
Stockholm 17
Atlanta 16
Augusta 16
Bagnolo Mella 16
Belo Horizonte 16
Totale 19.354
Salva come PNG Salva come JPEG
Nome #
I microrganismi dell'aceto balsamico. 662
Studio dell’evoluzione della popolazione di batteri lattici durante la produzione di Parmigiano Reggiano mediante 16S rDNA PCR-DGGE 559
Lieviti starter per aceto balsamico tradizionale. 544
Le fermentazioni dell’aceto balsamico tradizionale 539
Il prosciutto cotto quale sistema modello per lo studio della previsione della shelf-life. 467
Le Fermentazioni dell’Aceto Balsamico Tradizionale 456
Colture starter per la produzione di Aceto Balsamico Tradizionale: aspetti pratici ed applicativi 420
Diversity of lactic acid bacteria population in ripened Parmigiano Reggiano cheese 375
Genome size and ploidy level: New insights for elucidating relationships in Zygosaccharomyces species 346
Application of denaturing gradient gel electrophoresis (DGGE) analysis to evaluate acetic acid bacteria in traditional balsamic vinegar 338
Survival and bioactivities of selected probiotic lactobacilli in yogurt fermentation and cold storage: New insights for developing a bi-functional dairy food 312
Fast method for identifying inter- and intra-species Saccharomyces hybrids in extensive genetic improvement programs based on yeast breeding 307
Impact of non-starter lactobacilli on release of peptides with angiotensin-converting enzyme inhibitory and antioxidant activities during bovine milk fermentation 305
Effect of Sequential Inoculum of Beta-Glucosidase Positive and Probiotic Strains on Brine Fermentation to Obtain Low Salt Sicilian Table Olives 296
Sensory analysis of traditional balsamic vinegars: current state and future perspectives 291
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 288
Chimeric sex-determining chromosomal regions and dysregulation of cell-type identity in a sterile zygosaccharomyces allodiploid yeast 288
Microflora Y La Tecnología De Producción Del Vinagre Balsámico Tradicional. 287
Improved wine yeasts by direct mating and selection under stressful fermentative conditions 287
Release of the Antihypertensive Tripeptides Valine-Proline-Proline and Isoleucine-Proline-Proline from Bovine Milk Caseins during in Vitro Gastrointestinal Digestion 284
Peptidomic study of casein proteolysis in bovine milk by Lactobacillus casei PRA205 and Lactobacillus rhamnosus PRA331 283
Interplay of Chimeric Mating-Type Loci Impairs Fertility Rescue and Accounts for Intra-Strain Variability in Zygosaccharomyces rouxii Interspecies Hybrid ATCC42981 277
A new putative Zygosaccharomyces yeast species isolated from traditional balsamic vinegar 272
Bioprospecting for Bioactive Peptide Production by Lactic Acid Bacteria Isolated from Fermented Dairy Food 269
Peptide profiling and biological activities of 12- month ripened parmigiano reggiano cheese 269
Recent advances in understanding yeast genetics of sex determination. 266
Fermentation strategy to produce high gluconate vinegar 264
Technological and Microbiological Aspects of Traditional Balsamic Vinegar and Their Influence on Quality and Sensorial Properties 263
Yeasts associated to Traditional Balsamic Vinegar: Ecological and technological features 260
Nuove frontiere nello studio dei batteri acetici: la DGGE 254
LA SELEZIONE E IL MITO DEI LIEVITI AUTOCTONI 251
Sex-determination system in the diploid yeast Zygosaccharomyces sapae 251
Adaptive response and tolerance to sugar and salt stress in the food yeast Zygosaccharomyces rouxii 250
Acetic acid bacteria of traditional balsamic vinegar. 247
Traditional balsamic vinegar 246
Tailoring the probiotic potential of non-starter Lactobacillus strains from ripened Parmigiano Reggiano cheese by in vitro screening and principal component analysis 245
Mating-type switching in CBS 732T derived subcultures unveils potential genetic and phenotypic novelties in haploid Zygosaccharomyces rouxii. 242
Molecular assessment of indigenous yeast population from traditional balsamic vinegar 239
Vinegars of the World 239
Evolution-based strategy to generate non-genetically modified organisms Saccharomyces cerevisiae strains impaired in sulfate assimilation pathway 239
Contrasting Patterns of rDNA Homogenization within the Zygosaccharomyces rouxii Species Complex 239
The sex determination system and the role of chimeric a1/alpha2 heterodimer in the sterility of an allodiploid Zygosaccharomyces yeast 235
Getting insights from genomic complexities in Zygosaccharomyces rouxii complex 234
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 234
Next-generation sequencing and its potential impact on food microbial genomics 232
Inventory of non starter lactic acid bacteria from ripened Parmigiano Reggiano cheese as assessed by a culture dependent multiphasic approach 232
Differential hypersaline stress response in Zygosaccharomyces rouxii complex yeasts: A physiological and transcriptional study 231
Characterization and technological properties of Oenococcus oeni strains from wine spontaneous malolactic fermentations: a framework for selection of new starter cultures 230
Studio molecolare e fenotipico di lieviti in paste acide tradizionali 229
Evaluation of fingerprinting techniques to assess genotype variation among Zygosaccharomyces strains 228
Exploitation of an evolution strategy to select yeast strains improved in glutathione production. 228
Batteri dell’Aceto Balsamico Tradizionale: caratteristiche fenotipiche, molecolari e tecnologiche. 225
Strategies and perspectives for genetic improvement of wine yeasts 225
Exploration of genetic and phenotypic diversity within Saccharomyces uvarum for driving strain improvement in winemaking 224
Acetic acid bacteria in Traditional Balsamic Vinegar by PCR-DGGE analysis 219
Chromosomal polymorphism and ploidy divergence in Zygosacharomyces rouxii strains isolated from Traditional Balsamic Vinegars 218
ANCHE LA TRADIZIONE VA STUDIATA: RISULTATI PRELIMINARI PER L’INDIVIDUAZIONE DI “STARTER” PER ACETO BALSAMICO TRADIZIONALE 218
Allodiploid Zygosaccharomyces genomes sequencing assists in deciphering the genetic basis of hybrid sterility 215
Unimore Microbial Culture Collection: a source for providing novel yeasts for winemaking. 213
Lieviti e zuccheri nell’Aceto Balsamico Tradizionale. 211
A set of plasmids carrying antibiotic resistance markers and Cre recombinase for genetic engineering of nonconventional yeast Zygosaccharomyces rouxii 210
Applicazione della tecnica rDNA PCR-DGGE nello studio della popolazione lattica dominante in parmigiano reggiano 207
Valorization of cheese whey using microbial fermentations 205
Traditional balsamic vinegar: a microbiological overview 204
Occurrence and dominance of yeast species in sourdough 200
New Saccharomyces cerevisiae F1 hybrids for winemaking under unbalanced nutritional conditions 200
Characterization of yeasts isolated from parmigiano reggiano cheese natural whey starter: From spoilage agents to potential cell factories for whey valorization 199
Ectopic recombination in sex-determination system as a source of genetic variation in the diploid yeast Zygosaccharomyces sapae. 198
Mitochondrial inheritance in budding yeasts: towards an integrated understanding. 196
An integrated peptidomics and in silico approach to identify novel anti-diabetic peptides in parmigiano-reggiano cheese 196
Fermentative aptitude of non-Saccharomyces wine yeast for reduction in the ethanol content in wine 194
Wine colour adsorption phenotype: An inheritable quantitative trait loci of yeasts 192
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. 189
Cultivable non-starter lactobacilli from ripened Parmigiano Reggiano cheeses with different salt content and their potential to release anti-hypertensive peptides 188
Peptidomics: new trends in food science 187
vinegars and acetic acid bacteria international symposium 185
DIVERSITY AND DYNAMICS OF CULTIVABLEPOPULATION OF ACETIC ACID BACTERIA ANDYEASTS IN KOMBUCHA 182
Unravelling genomic diversity of Zygosaccharomyces rouxii complex with a link to its life cycle 181
Identification and characterisation of microbial isolates from pear carposphere and their possible role in brown spot disease management 179
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. 179
Characterization of Cell-Envelope Proteinases from Two Lacticaseibacillus casei Strains Isolated from Parmigiano Reggiano Cheese 179
No-culture strategy for tracking AAB and yeasts in low-acidic and high polyphenolic niches 178
Molecular two-step strategy to select inter-species Saccharomyces hybrids 175
Mitochondrial inheritance and fermentative: Oxidative balance in hybrids between Saccharomyces cerevisiae and Saccharomyces uvarum 174
Determinazione dei batteri lattici nel vino mediante tecniche coltura-indipendenti. 173
I microrganismi dell'aceto balsamico. Atti convegno:"anche la tradizione va studiata" ricerche preliminari per l'individuazione di starter per l'Aceto Balsamico Tradizionale. 172
Mitochondrial DNA transmission in Saccharomyces sensu stricto hybrids constructed by spore conjugation. 170
Rivisitare una tecnica antica 168
Proceedings of International Symposium on Vinegars and Acetic Acid Bacteria 162
Designing New Yeasts for Craft Brewing: When Natural Biodiversity Meets Biotechnology 162
La fermentazione del Lambrusco: modello di evoluzione biotecnologica 160
Mitochondrial DNA and Mitochondrial proteins in interspecific Saccharomyces hybrids 159
Starter enologici ottimizzati: dalle collezioni microbiche alla system biology 159
Development of SCAR marker-targeted quantitative PCR assay for strain-specific detection of Oenococcus oeni during wine malolactic fermentation. 154
Strategy for yeast improvement 153
Cultivable microbial diversity, peptide profiles, and bio-functional properties in Parmigiano Reggiano cheese 151
Physiological and genotypic characterization of a novel Zygosaccharomyces species 151
Selection of Val-Pro-Pro (VPP) and Ile-Pro-Pro (IPP)–producer Lactobacillus strains for developing functional yogurt enriched of bioactive peptides 151
Complex nature of Zygosaccharomyces wild strains: a genotypic and functional characterization 148
Sourdough derived strains of Saccharomyces cerevisiae and their potential for farmhouse ale brewing 147
Totale 24.414
Salva come PNG Salva come JPEG
Categoria #
all - tutte 104.115
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 104.115
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20211.821 0 0 0 0 0 356 247 313 141 353 269 142
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
2025/20265.341 829 572 884 1.344 1.470 242 0 0 0 0 0 0
Totale 29.636