SOLIERI, Lisa
 Distribuzione geografica
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Continente #
NA - Nord America 14.476
EU - Europa 9.870
AS - Asia 8.582
SA - Sud America 1.249
AF - Africa 220
OC - Oceania 92
Continente sconosciuto - Info sul continente non disponibili 9
AN - Antartide 1
Totale 34.499
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Nazione #
US - Stati Uniti d'America 14.205
IT - Italia 4.135
SG - Singapore 2.799
CN - Cina 2.340
GB - Regno Unito 2.309
HK - Hong Kong 1.023
VN - Vietnam 912
BR - Brasile 896
SE - Svezia 714
DE - Germania 509
FR - Francia 347
UA - Ucraina 338
FI - Finlandia 333
KR - Corea 318
RU - Federazione Russa 304
TR - Turchia 232
IN - India 195
NL - Olanda 175
BG - Bulgaria 133
AR - Argentina 121
JP - Giappone 118
BD - Bangladesh 112
ID - Indonesia 112
CA - Canada 110
MX - Messico 104
AU - Australia 82
ES - Italia 76
PL - Polonia 74
IQ - Iraq 66
ZA - Sudafrica 66
AT - Austria 63
PH - Filippine 53
BE - Belgio 51
CO - Colombia 48
PE - Perù 47
IE - Irlanda 46
PK - Pakistan 43
LT - Lituania 36
CH - Svizzera 34
CL - Cile 34
EC - Ecuador 34
AE - Emirati Arabi Uniti 28
TH - Thailandia 28
SA - Arabia Saudita 27
CZ - Repubblica Ceca 26
GR - Grecia 26
TW - Taiwan 26
CI - Costa d'Avorio 25
EG - Egitto 25
HR - Croazia 25
MA - Marocco 25
PY - Paraguay 25
VE - Venezuela 24
RO - Romania 23
UZ - Uzbekistan 22
TN - Tunisia 20
KE - Kenya 16
KZ - Kazakistan 16
PT - Portogallo 16
DK - Danimarca 15
NO - Norvegia 15
IR - Iran 14
MY - Malesia 14
DZ - Algeria 12
JO - Giordania 12
BO - Bolivia 11
CR - Costa Rica 11
NZ - Nuova Zelanda 9
OM - Oman 9
AZ - Azerbaigian 8
NP - Nepal 8
UY - Uruguay 8
IL - Israele 7
KG - Kirghizistan 7
SV - El Salvador 7
XK - ???statistics.table.value.countryCode.XK??? 7
AL - Albania 6
BA - Bosnia-Erzegovina 6
DO - Repubblica Dominicana 6
JM - Giamaica 6
LV - Lettonia 6
AO - Angola 5
BH - Bahrain 5
LB - Libano 5
PA - Panama 5
SI - Slovenia 5
CU - Cuba 4
EE - Estonia 4
ET - Etiopia 4
KH - Cambogia 4
MD - Moldavia 4
PS - Palestinian Territory 4
RS - Serbia 4
AM - Armenia 3
CG - Congo 3
GE - Georgia 3
HN - Honduras 3
HU - Ungheria 3
MT - Malta 3
PR - Porto Rico 3
Totale 34.448
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Città #
Southend 1.655
Singapore 1.631
Santa Clara 1.605
Ashburn 1.239
Fairfield 1.132
Hong Kong 991
Chandler 835
Hefei 827
Woodbridge 800
Jacksonville 662
Houston 617
San Jose 530
Dearborn 497
Ann Arbor 463
Beijing 437
Wilmington 433
Seattle 419
Nyköping 415
Cambridge 363
London 347
Modena 329
Ho Chi Minh City 299
Seoul 279
Milan 255
Los Angeles 237
Hanoi 228
The Dalles 209
Helsinki 190
Bologna 187
New York 177
Council Bluffs 176
Chicago 165
Fremont 160
Princeton 142
Sofia 127
Lauterbourg 126
Des Moines 125
Rome 125
Parma 121
Eugene 118
Izmir 114
San Diego 108
São Paulo 94
Moscow 92
Redwood City 84
Buffalo 82
Munich 81
Salt Lake City 69
Shanghai 69
Melbourne 66
Orem 63
Jakarta 62
Dallas 59
Amsterdam 55
Turin 54
Naples 52
Falls Church 50
Frankfurt am Main 50
Tokyo 50
Catania 48
Reggio Emilia 42
Coccaglio 40
Warsaw 40
Lima 37
Rio de Janeiro 37
Columbus 36
Da Nang 36
Haiphong 36
Verona 36
Guangzhou 34
Toronto 34
Mexico City 33
Elk Grove Village 32
Norwalk 32
Reggio Calabria 32
Chennai 31
Nuremberg 29
Dublin 28
Florence 28
Kent 28
Baghdad 26
Sogliano al Rubicone 26
Bari 25
Cesena 25
San Francisco 25
Abidjan 24
Atlanta 24
Brooklyn 24
Johannesburg 24
Boardman 23
Bolzano 23
Brussels 23
Phoenix 23
Tampa 23
Bangkok 22
Carpi 22
Cape Town 21
Lappeenranta 21
Mumbai 21
Bremen 20
Totale 22.221
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Nome #
I microrganismi dell'aceto balsamico. 731
Studio dell’evoluzione della popolazione di batteri lattici durante la produzione di Parmigiano Reggiano mediante 16S rDNA PCR-DGGE 622
Le fermentazioni dell’aceto balsamico tradizionale 586
Lieviti starter per aceto balsamico tradizionale. 572
Il prosciutto cotto quale sistema modello per lo studio della previsione della shelf-life. 500
Le Fermentazioni dell’Aceto Balsamico Tradizionale 477
Colture starter per la produzione di Aceto Balsamico Tradizionale: aspetti pratici ed applicativi 451
Diversity of lactic acid bacteria population in ripened Parmigiano Reggiano cheese 416
Application of denaturing gradient gel electrophoresis (DGGE) analysis to evaluate acetic acid bacteria in traditional balsamic vinegar 374
Genome size and ploidy level: New insights for elucidating relationships in Zygosaccharomyces species 369
Impact of non-starter lactobacilli on release of peptides with angiotensin-converting enzyme inhibitory and antioxidant activities during bovine milk fermentation 341
Fast method for identifying inter- and intra-species Saccharomyces hybrids in extensive genetic improvement programs based on yeast breeding 341
Survival and bioactivities of selected probiotic lactobacilli in yogurt fermentation and cold storage: New insights for developing a bi-functional dairy food 340
Effect of Sequential Inoculum of Beta-Glucosidase Positive and Probiotic Strains on Brine Fermentation to Obtain Low Salt Sicilian Table Olives 338
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 329
Sensory analysis of traditional balsamic vinegars: current state and future perspectives 327
Improved wine yeasts by direct mating and selection under stressful fermentative conditions 326
Chimeric sex-determining chromosomal regions and dysregulation of cell-type identity in a sterile zygosaccharomyces allodiploid yeast 326
Bioprospecting for Bioactive Peptide Production by Lactic Acid Bacteria Isolated from Fermented Dairy Food 323
Nuove frontiere nello studio dei batteri acetici: la DGGE 318
Technological and Microbiological Aspects of Traditional Balsamic Vinegar and Their Influence on Quality and Sensorial Properties 318
A new putative Zygosaccharomyces yeast species isolated from traditional balsamic vinegar 317
Release of the Antihypertensive Tripeptides Valine-Proline-Proline and Isoleucine-Proline-Proline from Bovine Milk Caseins during in Vitro Gastrointestinal Digestion 314
Peptidomic study of casein proteolysis in bovine milk by Lactobacillus casei PRA205 and Lactobacillus rhamnosus PRA331 313
Peptide profiling and biological activities of 12- month ripened parmigiano reggiano cheese 310
Microflora Y La Tecnología De Producción Del Vinagre Balsámico Tradicional. 307
Yeasts associated to Traditional Balsamic Vinegar: Ecological and technological features 307
Interplay of Chimeric Mating-Type Loci Impairs Fertility Rescue and Accounts for Intra-Strain Variability in Zygosaccharomyces rouxii Interspecies Hybrid ATCC42981 307
Fermentation strategy to produce high gluconate vinegar 305
Adaptive response and tolerance to sugar and salt stress in the food yeast Zygosaccharomyces rouxii 304
Molecular assessment of indigenous yeast population from traditional balsamic vinegar 297
Sex-determination system in the diploid yeast Zygosaccharomyces sapae 291
Tailoring the probiotic potential of non-starter Lactobacillus strains from ripened Parmigiano Reggiano cheese by in vitro screening and principal component analysis 290
Recent advances in understanding yeast genetics of sex determination. 288
Acetic acid bacteria of traditional balsamic vinegar. 283
Vinegars of the World 279
Differential hypersaline stress response in Zygosaccharomyces rouxii complex yeasts: A physiological and transcriptional study 279
Evolution-based strategy to generate non-genetically modified organisms Saccharomyces cerevisiae strains impaired in sulfate assimilation pathway 277
The sex determination system and the role of chimeric a1/alpha2 heterodimer in the sterility of an allodiploid Zygosaccharomyces yeast 275
Traditional balsamic vinegar 270
Characterization and technological properties of Oenococcus oeni strains from wine spontaneous malolactic fermentations: a framework for selection of new starter cultures 270
Getting insights from genomic complexities in Zygosaccharomyces rouxii complex 266
Mating-type switching in CBS 732T derived subcultures unveils potential genetic and phenotypic novelties in haploid Zygosaccharomyces rouxii. 264
LA SELEZIONE E IL MITO DEI LIEVITI AUTOCTONI 264
Acetic acid bacteria in Traditional Balsamic Vinegar by PCR-DGGE analysis 262
Inventory of non starter lactic acid bacteria from ripened Parmigiano Reggiano cheese as assessed by a culture dependent multiphasic approach 262
Contrasting Patterns of rDNA Homogenization within the Zygosaccharomyces rouxii Species Complex 260
Next-generation sequencing and its potential impact on food microbial genomics 259
Exploitation of an evolution strategy to select yeast strains improved in glutathione production. 259
An integrated peptidomics and in silico approach to identify novel anti-diabetic peptides in parmigiano-reggiano cheese 259
Evaluation of fingerprinting techniques to assess genotype variation among Zygosaccharomyces strains 258
Allodiploid Zygosaccharomyces genomes sequencing assists in deciphering the genetic basis of hybrid sterility 255
A set of plasmids carrying antibiotic resistance markers and Cre recombinase for genetic engineering of nonconventional yeast Zygosaccharomyces rouxii 255
Chromosomal polymorphism and ploidy divergence in Zygosacharomyces rouxii strains isolated from Traditional Balsamic Vinegars 254
Batteri dell’Aceto Balsamico Tradizionale: caratteristiche fenotipiche, molecolari e tecnologiche. 253
ANCHE LA TRADIZIONE VA STUDIATA: RISULTATI PRELIMINARI PER L’INDIVIDUAZIONE DI “STARTER” PER ACETO BALSAMICO TRADIZIONALE 251
Unimore Microbial Culture Collection: a source for providing novel yeasts for winemaking. 249
Studio molecolare e fenotipico di lieviti in paste acide tradizionali 247
Exploration of genetic and phenotypic diversity within Saccharomyces uvarum for driving strain improvement in winemaking 247
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 247
Traditional balsamic vinegar: a microbiological overview 246
Strategies and perspectives for genetic improvement of wine yeasts 244
Applicazione della tecnica rDNA PCR-DGGE nello studio della popolazione lattica dominante in parmigiano reggiano 239
Identification and characterisation of microbial isolates from pear carposphere and their possible role in brown spot disease management 235
Ectopic recombination in sex-determination system as a source of genetic variation in the diploid yeast Zygosaccharomyces sapae. 232
Characterization of yeasts isolated from parmigiano reggiano cheese natural whey starter: From spoilage agents to potential cell factories for whey valorization 231
New Saccharomyces cerevisiae F1 hybrids for winemaking under unbalanced nutritional conditions 230
Unravelling genomic diversity of Zygosaccharomyces rouxii complex with a link to its life cycle 230
Lieviti e zuccheri nell’Aceto Balsamico Tradizionale. 227
Occurrence and dominance of yeast species in sourdough 223
vinegars and acetic acid bacteria international symposium 222
Peptidomics: new trends in food science 222
Mitochondrial inheritance and fermentative: Oxidative balance in hybrids between Saccharomyces cerevisiae and Saccharomyces uvarum 221
Valorization of cheese whey using microbial fermentations 221
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. 217
Wine colour adsorption phenotype: An inheritable quantitative trait loci of yeasts 217
Cultivable non-starter lactobacilli from ripened Parmigiano Reggiano cheeses with different salt content and their potential to release anti-hypertensive peptides 217
Mitochondrial inheritance in budding yeasts: towards an integrated understanding. 216
No-culture strategy for tracking AAB and yeasts in low-acidic and high polyphenolic niches 216
Fermentative aptitude of non-Saccharomyces wine yeast for reduction in the ethanol content in wine 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. 213
Fermentation of whey protein concentrate by Streptococcus thermophilus strains releases peptides with biological activities 212
DIVERSITY AND DYNAMICS OF CULTIVABLEPOPULATION OF ACETIC ACID BACTERIA ANDYEASTS IN KOMBUCHA 208
Molecular two-step strategy to select inter-species Saccharomyces hybrids 199
Characterization of Cell-Envelope Proteinases from Two Lacticaseibacillus casei Strains Isolated from Parmigiano Reggiano Cheese 197
Impact of Spontaneous Fermentation and Inoculum with Natural Whey Starter on Peptidomic Profile and Biological Activities of Cheese Whey: A Comparative Study 196
Mitochondrial DNA transmission in Saccharomyces sensu stricto hybrids constructed by spore conjugation. 194
Rivisitare una tecnica antica 193
Cultivable microbial diversity, peptide profiles, and bio-functional properties in Parmigiano Reggiano cheese 192
Determinazione dei batteri lattici nel vino mediante tecniche coltura-indipendenti. 186
Vinegars of the World 186
I microrganismi dell'aceto balsamico. Atti convegno:"anche la tradizione va studiata" ricerche preliminari per l'individuazione di starter per l'Aceto Balsamico Tradizionale. 184
La fermentazione del Lambrusco: modello di evoluzione biotecnologica 184
Insights on the bacterial composition of Parmigiano Reggiano Natural Whey Starter by a culture-dependent and 16S rRNA metabarcoding portrait 182
Bile salt hydrolase: The complexity behind its mechanism in relation to lowering-cholesterol lactobacilli probiotics 182
Designing New Yeasts for Craft Brewing: When Natural Biodiversity Meets Biotechnology 180
Proceedings of International Symposium on Vinegars and Acetic Acid Bacteria 178
Mitochondrial DNA and Mitochondrial proteins in interspecific Saccharomyces hybrids 176
Starter enologici ottimizzati: dalle collezioni microbiche alla system biology 174
Development of SCAR marker-targeted quantitative PCR assay for strain-specific detection of Oenococcus oeni during wine malolactic fermentation. 174
Totale 27.791
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Categoria #
all - tutte 114.031
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 114.031
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021764 0 0 0 0 0 0 0 0 0 353 269 142
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
2025/202610.455 829 572 884 1.344 1.470 920 1.447 661 1.299 1.029 0 0
Totale 34.750