SOLIERI, Lisa
 Distribuzione geografica
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Continente #
NA - Nord America 17.267
EU - Europa 10.495
AS - Asia 9.099
SA - Sud America 1.294
Continente sconosciuto - Info sul continente non disponibili 265
AF - Africa 231
OC - Oceania 97
AN - Antartide 1
Totale 38.749
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Nazione #
US - Stati Uniti d'America 16.837
IT - Italia 4.685
SG - Singapore 2.854
CN - Cina 2.395
GB - Regno Unito 2.317
HK - Hong Kong 1.044
VN - Vietnam 918
BR - Brasile 909
SE - Svezia 714
DE - Germania 523
BD - Bangladesh 447
FR - Francia 355
UA - Ucraina 338
FI - Finlandia 333
KR - Corea 323
RU - Federazione Russa 304
TR - Turchia 232
IN - India 201
CA - Canada 198
NL - Olanda 189
BG - Bulgaria 133
AR - Argentina 129
JP - Giappone 123
ID - Indonesia 121
MX - Messico 110
AU - Australia 84
ES - Italia 83
PL - Polonia 79
ZA - Sudafrica 69
AT - Austria 66
IQ - Iraq 66
PH - Filippine 61
BE - Belgio 54
CO - Colombia 53
PE - Perù 49
IE - Irlanda 46
PK - Pakistan 45
EC - Ecuador 44
CH - Svizzera 37
LT - Lituania 36
CL - Cile 35
TH - Thailandia 29
VE - Venezuela 29
AE - Emirati Arabi Uniti 28
SA - Arabia Saudita 28
CZ - Repubblica Ceca 26
GR - Grecia 26
PY - Paraguay 26
TW - Taiwan 26
CI - Costa d'Avorio 25
EG - Egitto 25
HR - Croazia 25
MA - Marocco 25
CR - Costa Rica 23
RO - Romania 23
PT - Portogallo 22
UZ - Uzbekistan 22
TN - Tunisia 21
MY - Malesia 18
JM - Giamaica 17
KE - Kenya 17
KZ - Kazakistan 16
DK - Danimarca 15
NO - Norvegia 15
DZ - Algeria 14
IR - Iran 14
HN - Honduras 13
SV - El Salvador 13
JO - Giordania 12
NZ - Nuova Zelanda 12
BO - Bolivia 11
NP - Nepal 9
OM - Oman 9
AZ - Azerbaigian 8
IL - Israele 8
UY - Uruguay 8
DO - Repubblica Dominicana 7
GT - Guatemala 7
KG - Kirghizistan 7
TT - Trinidad e Tobago 7
XK - ???statistics.table.value.countryCode.XK??? 7
AL - Albania 6
BA - Bosnia-Erzegovina 6
ET - Etiopia 6
LV - Lettonia 6
NI - Nicaragua 6
AO - Angola 5
BH - Bahrain 5
HU - Ungheria 5
LB - Libano 5
MD - Moldavia 5
PA - Panama 5
RS - Serbia 5
SI - Slovenia 5
CU - Cuba 4
EE - Estonia 4
GE - Georgia 4
KH - Cambogia 4
PR - Porto Rico 4
PS - Palestinian Territory 4
Totale 38.426
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Città #
Ashburn 1.914
Santa Clara 1.682
Southend 1.655
Singapore 1.654
Fairfield 1.133
Hong Kong 1.011
Chandler 835
Hefei 827
Woodbridge 800
San Jose 779
Jacksonville 668
Houston 624
Council Bluffs 505
Dearborn 497
Los Angeles 471
Ann Arbor 463
Beijing 451
Wilmington 437
Seattle 421
Nyköping 415
Milan 377
Cambridge 363
Modena 351
London 347
Ho Chi Minh City 302
Seoul 281
New York 243
Hanoi 229
Bologna 212
The Dalles 209
Helsinki 190
Chicago 176
Fremont 160
Rome 151
Princeton 143
Sofia 127
Lauterbourg 126
Des Moines 125
Parma 123
Eugene 118
Izmir 114
Buffalo 112
San Diego 110
Dallas 95
São Paulo 95
Moscow 92
Redwood City 84
Munich 81
Columbus 80
Shanghai 71
Salt Lake City 69
Naples 68
Melbourne 66
Orem 66
Turin 65
Jakarta 62
Amsterdam 55
Tokyo 53
Toronto 52
Catania 51
Falls Church 51
Frankfurt am Main 50
Phoenix 46
Reggio Emilia 45
Verona 43
Coccaglio 40
Warsaw 40
Boardman 39
Lima 38
Atlanta 37
Rio de Janeiro 37
Da Nang 36
Haiphong 36
Mexico City 36
Elk Grove Village 35
Florence 35
Brooklyn 34
Guangzhou 34
San Francisco 34
Bari 33
Montreal 33
Norwalk 33
Reggio Calabria 32
Chennai 31
Denver 31
Nuremberg 29
Dublin 28
Kent 28
Baghdad 26
Sogliano al Rubicone 26
Cesena 25
Mumbai 25
Abidjan 24
Johannesburg 24
Tampa 24
Bangkok 23
Bolzano 23
Brussels 23
Cape Town 23
Carpi 23
Totale 24.449
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Nome #
I microrganismi dell'aceto balsamico. 767
Studio dell’evoluzione della popolazione di batteri lattici durante la produzione di Parmigiano Reggiano mediante 16S rDNA PCR-DGGE 671
Lieviti starter per aceto balsamico tradizionale. 614
Le fermentazioni dell’aceto balsamico tradizionale 606
Il prosciutto cotto quale sistema modello per lo studio della previsione della shelf-life. 519
Le Fermentazioni dell’Aceto Balsamico Tradizionale 503
Colture starter per la produzione di Aceto Balsamico Tradizionale: aspetti pratici ed applicativi 483
Diversity of lactic acid bacteria population in ripened Parmigiano Reggiano cheese 441
Peptide profiling and biological activities of 12- month ripened parmigiano reggiano cheese 404
Application of denaturing gradient gel electrophoresis (DGGE) analysis to evaluate acetic acid bacteria in traditional balsamic vinegar 400
Genome size and ploidy level: New insights for elucidating relationships in Zygosaccharomyces species 384
Effect of Sequential Inoculum of Beta-Glucosidase Positive and Probiotic Strains on Brine Fermentation to Obtain Low Salt Sicilian Table Olives 375
Impact of non-starter lactobacilli on release of peptides with angiotensin-converting enzyme inhibitory and antioxidant activities during bovine milk fermentation 365
Fast method for identifying inter- and intra-species Saccharomyces hybrids in extensive genetic improvement programs based on yeast breeding 364
Bioprospecting for Bioactive Peptide Production by Lactic Acid Bacteria Isolated from Fermented Dairy Food 361
Technological and Microbiological Aspects of Traditional Balsamic Vinegar and Their Influence on Quality and Sensorial Properties 360
A new putative Zygosaccharomyces yeast species isolated from traditional balsamic vinegar 354
Survival and bioactivities of selected probiotic lactobacilli in yogurt fermentation and cold storage: New insights for developing a bi-functional dairy food 354
Sensory analysis of traditional balsamic vinegars: current state and future perspectives 354
Nuove frontiere nello studio dei batteri acetici: la DGGE 352
Molecular assessment of indigenous yeast population from traditional balsamic vinegar 348
Chimeric sex-determining chromosomal regions and dysregulation of cell-type identity in a sterile zygosaccharomyces allodiploid yeast 348
Yeasts associated to Traditional Balsamic Vinegar: Ecological and technological features 347
Improved wine yeasts by direct mating and selection under stressful fermentative conditions 344
Peptidomic study of casein proteolysis in bovine milk by Lactobacillus casei PRA205 and Lactobacillus rhamnosus PRA331 344
Vinegars of the World 343
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 339
Adaptive response and tolerance to sugar and salt stress in the food yeast Zygosaccharomyces rouxii 338
Fermentation strategy to produce high gluconate vinegar 334
Release of the Antihypertensive Tripeptides Valine-Proline-Proline and Isoleucine-Proline-Proline from Bovine Milk Caseins during in Vitro Gastrointestinal Digestion 332
Interplay of Chimeric Mating-Type Loci Impairs Fertility Rescue and Accounts for Intra-Strain Variability in Zygosaccharomyces rouxii Interspecies Hybrid ATCC42981 330
Microflora Y La Tecnología De Producción Del Vinagre Balsámico Tradicional. 328
Contrasting Patterns of rDNA Homogenization within the Zygosaccharomyces rouxii Species Complex 328
Sex-determination system in the diploid yeast Zygosaccharomyces sapae 318
The sex determination system and the role of chimeric a1/alpha2 heterodimer in the sterility of an allodiploid Zygosaccharomyces yeast 317
Traditional balsamic vinegar 316
Tailoring the probiotic potential of non-starter Lactobacillus strains from ripened Parmigiano Reggiano cheese by in vitro screening and principal component analysis 313
Acetic acid bacteria of traditional balsamic vinegar. 307
An integrated peptidomics and in silico approach to identify novel anti-diabetic peptides in parmigiano-reggiano cheese 303
Acetic acid bacteria in Traditional Balsamic Vinegar by PCR-DGGE analysis 301
Differential hypersaline stress response in Zygosaccharomyces rouxii complex yeasts: A physiological and transcriptional study 301
Recent advances in understanding yeast genetics of sex determination. 299
Evolution-based strategy to generate non-genetically modified organisms Saccharomyces cerevisiae strains impaired in sulfate assimilation pathway 296
Characterization and technological properties of Oenococcus oeni strains from wine spontaneous malolactic fermentations: a framework for selection of new starter cultures 296
Exploitation of an evolution strategy to select yeast strains improved in glutathione production. 292
LA SELEZIONE E IL MITO DEI LIEVITI AUTOCTONI 285
Allodiploid Zygosaccharomyces genomes sequencing assists in deciphering the genetic basis of hybrid sterility 282
Chromosomal polymorphism and ploidy divergence in Zygosacharomyces rouxii strains isolated from Traditional Balsamic Vinegars 281
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 280
Evaluation of fingerprinting techniques to assess genotype variation among Zygosaccharomyces strains 279
Unimore Microbial Culture Collection: a source for providing novel yeasts for winemaking. 278
Getting insights from genomic complexities in Zygosaccharomyces rouxii complex 277
Mating-type switching in CBS 732T derived subcultures unveils potential genetic and phenotypic novelties in haploid Zygosaccharomyces rouxii. 277
Traditional balsamic vinegar: a microbiological overview 272
Inventory of non starter lactic acid bacteria from ripened Parmigiano Reggiano cheese as assessed by a culture dependent multiphasic approach 272
Next-generation sequencing and its potential impact on food microbial genomics 271
Insights on the bacterial composition of Parmigiano Reggiano Natural Whey Starter by a culture-dependent and 16S rRNA metabarcoding portrait 270
Batteri dell’Aceto Balsamico Tradizionale: caratteristiche fenotipiche, molecolari e tecnologiche. 270
A set of plasmids carrying antibiotic resistance markers and Cre recombinase for genetic engineering of nonconventional yeast Zygosaccharomyces rouxii 269
ANCHE LA TRADIZIONE VA STUDIATA: RISULTATI PRELIMINARI PER L’INDIVIDUAZIONE DI “STARTER” PER ACETO BALSAMICO TRADIZIONALE 268
Unravelling genomic diversity of Zygosaccharomyces rouxii complex with a link to its life cycle 268
Identification and characterisation of microbial isolates from pear carposphere and their possible role in brown spot disease management 267
Studio molecolare e fenotipico di lieviti in paste acide tradizionali 267
Strategies and perspectives for genetic improvement of wine yeasts 266
Peptidomics: new trends in food science 264
New Saccharomyces cerevisiae F1 hybrids for winemaking under unbalanced nutritional conditions 261
DIVERSITY AND DYNAMICS OF CULTIVABLEPOPULATION OF ACETIC ACID BACTERIA ANDYEASTS IN KOMBUCHA 260
Exploration of genetic and phenotypic diversity within Saccharomyces uvarum for driving strain improvement in winemaking 259
Ectopic recombination in sex-determination system as a source of genetic variation in the diploid yeast Zygosaccharomyces sapae. 258
Fermentation of whey protein concentrate by Streptococcus thermophilus strains releases peptides with biological activities 255
Applicazione della tecnica rDNA PCR-DGGE nello studio della popolazione lattica dominante in parmigiano reggiano 253
Lieviti e zuccheri nell’Aceto Balsamico Tradizionale. 251
Valorization of cheese whey using microbial fermentations 251
vinegars and acetic acid bacteria international symposium 249
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. 246
Characterization of yeasts isolated from parmigiano reggiano cheese natural whey starter: From spoilage agents to potential cell factories for whey valorization 246
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. 243
No-culture strategy for tracking AAB and yeasts in low-acidic and high polyphenolic niches 240
Occurrence and dominance of yeast species in sourdough 238
Wine colour adsorption phenotype: An inheritable quantitative trait loci of yeasts 238
Fermentative aptitude of non-Saccharomyces wine yeast for reduction in the ethanol content in wine 238
Mitochondrial inheritance and fermentative: Oxidative balance in hybrids between Saccharomyces cerevisiae and Saccharomyces uvarum 236
Cultivable non-starter lactobacilli from ripened Parmigiano Reggiano cheeses with different salt content and their potential to release anti-hypertensive peptides 236
Impact of Spontaneous Fermentation and Inoculum with Natural Whey Starter on Peptidomic Profile and Biological Activities of Cheese Whey: A Comparative Study 230
Mitochondrial inheritance in budding yeasts: towards an integrated understanding. 224
Bile salt hydrolase: The complexity behind its mechanism in relation to lowering-cholesterol lactobacilli probiotics 221
Vinegars of the World 221
Molecular two-step strategy to select inter-species Saccharomyces hybrids 218
Mitochondrial DNA transmission in Saccharomyces sensu stricto hybrids constructed by spore conjugation. 217
I microrganismi dell'aceto balsamico. Atti convegno:"anche la tradizione va studiata" ricerche preliminari per l'individuazione di starter per l'Aceto Balsamico Tradizionale. 213
Rivisitare una tecnica antica 210
La fermentazione del Lambrusco: modello di evoluzione biotecnologica 210
Characterization of Cell-Envelope Proteinases from Two Lacticaseibacillus casei Strains Isolated from Parmigiano Reggiano Cheese 208
Cultivable microbial diversity, peptide profiles, and bio-functional properties in Parmigiano Reggiano cheese 207
Development of SCAR marker-targeted quantitative PCR assay for strain-specific detection of Oenococcus oeni during wine malolactic fermentation. 206
Physiological and genotypic characterization of a novel Zygosaccharomyces species 202
Determinazione dei batteri lattici nel vino mediante tecniche coltura-indipendenti. 194
Proceedings of International Symposium on Vinegars and Acetic Acid Bacteria 192
Complex nature of Zygosaccharomyces wild strains: a genotypic and functional characterization 192
Designing New Yeasts for Craft Brewing: When Natural Biodiversity Meets Biotechnology 192
Totale 30.571
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Categoria #
all - tutte 132.354
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 132.354
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20222.178 0 0 230 201 107 144 122 127 280 184 503 280
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
2025/202612.080 829 572 884 1.344 1.470 920 1.447 661 1.299 1.067 877 710
2026/20272.374 486 964 924 0 0 0 0 0 0 0 0 0
Totale 38.749