GULLO, Maria
 Distribuzione geografica
Continente #
EU - Europa 11.090
NA - Nord America 8.160
AS - Asia 1.258
SA - Sud America 148
AF - Africa 21
OC - Oceania 19
Continente sconosciuto - Info sul continente non disponibili 2
Totale 20.698
Nazione #
US - Stati Uniti d'America 8.069
IT - Italia 6.565
GB - Regno Unito 2.117
SE - Svezia 697
CN - Cina 486
DE - Germania 437
UA - Ucraina 267
HK - Hong Kong 216
FR - Francia 197
TR - Turchia 178
FI - Finlandia 162
BG - Bulgaria 122
SG - Singapore 75
ES - Italia 74
CH - Svizzera 68
BE - Belgio 67
IN - India 48
CA - Canada 42
MX - Messico 42
ID - Indonesia 41
AT - Austria 39
IR - Iran 39
LT - Lituania 37
CO - Colombia 35
RU - Federazione Russa 33
AR - Argentina 32
PE - Perù 32
JP - Giappone 31
IE - Irlanda 30
PL - Polonia 26
BR - Brasile 25
PH - Filippine 25
VN - Vietnam 25
NL - Olanda 24
TH - Thailandia 24
HR - Croazia 20
GR - Grecia 16
KR - Corea 16
RO - Romania 16
DK - Danimarca 15
CL - Cile 13
AU - Australia 12
CZ - Repubblica Ceca 12
MY - Malesia 12
TW - Taiwan 11
PK - Pakistan 10
BA - Bosnia-Erzegovina 9
HU - Ungheria 8
EG - Egitto 7
NZ - Nuova Zelanda 7
BO - Bolivia 6
MD - Moldavia 6
PT - Portogallo 6
SY - Repubblica araba siriana 6
SI - Slovenia 5
TN - Tunisia 5
EC - Ecuador 4
SK - Slovacchia (Repubblica Slovacca) 4
IL - Israele 3
IS - Islanda 3
MT - Malta 3
ZA - Sudafrica 3
AM - Armenia 2
BD - Bangladesh 2
DO - Repubblica Dominicana 2
EU - Europa 2
IQ - Iraq 2
NG - Nigeria 2
NO - Norvegia 2
NP - Nepal 2
UZ - Uzbekistan 2
AN - Antille olandesi 1
BF - Burkina Faso 1
CI - Costa d'Avorio 1
CM - Camerun 1
CR - Costa Rica 1
CU - Cuba 1
CY - Cipro 1
EE - Estonia 1
GT - Guatemala 1
KZ - Kazakistan 1
LU - Lussemburgo 1
MZ - Mozambico 1
PR - Porto Rico 1
SM - San Marino 1
VE - Venezuela 1
Totale 20.698
Città #
Southend 1.879
Fairfield 885
Chandler 881
Jacksonville 602
Ashburn 601
Woodbridge 601
Dearborn 456
Nyköping 445
Houston 415
Milan 393
Modena 377
Seattle 310
Ann Arbor 303
Wilmington 303
Cambridge 266
Parma 240
Hong Kong 208
Bologna 202
Rome 199
New York 181
Beijing 177
Princeton 128
Des Moines 120
Fremont 111
Sofia 111
Eugene 97
Redwood City 96
Izmir 93
San Diego 88
Turin 88
Helsinki 71
Reggio Emilia 66
Bremen 59
Catania 51
Florence 46
London 43
Verona 43
Naples 41
Coccaglio 40
Bari 38
Dallas 38
Padova 38
Cesena 37
Sogliano al Rubicone 37
Grafing 35
Jakarta 33
Palermo 33
Rho 32
Brescia 30
Lima 30
Brussels 29
San Giuliano Milanese 29
Boardman 28
Foggia 28
Torino 28
Norwalk 27
Reggio Nell'emilia 24
Castelfidardo 23
Dublin 23
Ravenna 23
Fidenza 22
Piacenza 22
San Mateo 22
Formigine 21
Mirandola 21
Falls Church 20
Carpi 18
Gorgonzola 18
Imola 18
Misterbianco 17
Reggio Calabria 17
Segrate 17
Shanghai 17
Toronto 17
Trezzano Sul Naviglio 17
Genoa 16
Kunming 15
Perugia 15
Renton 15
Venice 15
Bagnolo Mella 14
Bangkok 14
Como 14
Dong Ket 14
Ferrara 14
Napoli 14
Ottawa 14
Pavia 14
Pisa 14
Athens 13
Augusta 13
Bergamo 13
Filottrano 13
Frankfurt am Main 13
Monza 13
Serra 13
Alingsas 12
Madrid 12
Molfetta 12
Nanjing 12
Totale 12.584
Nome #
Cristallizzazione dell'aceto balsamico tradizionale 2.115
I batteri acetici 1.336
Succession of Selected Strains of Acetobacter pasteurianus and Other Acetic Acid Bacteria in Traditional Balsamic Vinegar 686
Le fermentazioni dell’aceto balsamico tradizionale 424
I microrganismi dell'aceto balsamico. 401
Il prosciutto cotto quale sistema modello per lo studio della previsione della shelf-life. 320
I balsamici: fermentazione acetica, viscosità e parametri sensoriali 309
Le Fermentazioni dell’Aceto Balsamico Tradizionale 307
Aspetti microbiologici nella gestione di una batteria di Aceto Balsamico Tradizionale 307
Isolamento e selezione di batteri acetici per aceto balsamico tradizionale 283
Colture starter per la produzione di Aceto Balsamico Tradizionale: aspetti pratici ed applicativi 275
La produzione industriale dell’aceto: colture indigene e selezionate 274
Applicazioni dei batteri acetici 251
Increased production of bacterial cellulose as starting point for scaled-up applications 251
Feasible acetic acid fermentations of alcoholic and sugary substrates in combined operation mode 236
Biotechnological production of cellulose by acetic acid bacteria: current state and perspectives 232
Aceto 229
Acetic Acid Bacteria: Physiology and Carbon Sources Oxidation 226
Acetobacter pasteurianus strain AB0220: cultivability andphenotypic stability over 9 years of preservation 225
Application of denaturing gradient gel electrophoresis (DGGE) analysis to evaluate acetic acid bacteria in traditional balsamic vinegar 219
Aerobic submerged fermentation by acetic acid bacteria for vinegar production: process and biotechnological aspects 210
Candida humilis - dominant species in sourdoughs for the production of durum wheat bran flour bread 209
Microflora Y La Tecnología De Producción Del Vinagre Balsámico Tradicional. 205
Characterization of acetic acid bacteria in traditional balsamic vinegar 204
Characterization of bio-nanocomposite films based on gelatin/polyvinyl alcohol blend reinforced with bacterial cellulose nanowhiskers for food packaging applications 193
Acetic Acid Bacteria Taxonomy from Early Descriptions to Molecular Techniques 192
Exploring the Microbial Community of Traditional Sourdoughs to Select Yeasts and Lactic Acid Bacteria 189
Acetic acid bacteria in traditional balsamic vinegar: Phenotypic traits relevant for starter cultures selection 188
Bacterial Community Characterization in Paper Mill White Water 188
Preservation, Characterization and Exploitation of Microbial Biodiversity: The Perspective of the Italian Network of Culture Collections 188
Preservation of Acetic Acid Bacteria 181
Fermentation strategy to produce high gluconate vinegar 176
Traditional balsamic vinegar 174
Preparation and characterization of active chitosan/bacterial cellulose nano-whisker composite film enriched with lauroyl arginate ethyl for food packaging applications - Microbial Diversity 2019 168
Technological and Microbiological Aspects of Traditional Balsamic Vinegar and Their Influence on Quality and Sensorial Properties 164
Oxidative fermentations and exopolysaccharides production by acetic acid bacteria: a mini review 160
Studio molecolare e fenotipico di lieviti in paste acide tradizionali 159
Design of a New Fermented Beverage from Medicinal Plantsand Organic Sugarcane Molasses via Lactic Fermentation. 156
MODELLO TEORICO PER LA VALUTAZIONE DELL’ ETÀ E DELLA PRODUTTIVITÀ MASSIMA DI UNA BATTERIA DI ACETO BALSAMICO TRADIZIONALE DI REGGIO EMILIA. 153
Acetic Acid Bacteria, Biotechnological Applications 146
Traditional balsamic vinegar: a microbiological overview 145
Acetic acid bacteria: features and impact in bio-applications 143
Introductory note [to special issue on vinegars and acetic acid bacteria] 139
Nuove frontiere nello studio dei batteri acetici: la DGGE 139
Exploring K2G30 Genome: A High Bacterial Cellulose Producing Strain in Glucose and Mannitol Based Media 139
Evaluation and optimisation of bacterial genomic DNA extraction forno-culture techniques applied to vinegars 137
Drosophila, efficaci le reti ma servono soluzioni più convenienti 136
Lieviti e zuccheri nell’Aceto Balsamico Tradizionale. 134
Mechanical and structural properties of environmental green composites based on functionalized bacterial cellulose 133
Yeasts and Lactic Acid Bacteria for Panettone Production: An Assessment of Candidate Strains 132
Sorting of mitocondrial DNA and proteins in the progeny of Saccharomyces interspecific hybrids 129
KOMBUCHA TEA: A BIORESOURCE FOR ACETICACID BACTERIA 129
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. 128
Acetic acid bacteria of traditional balsamic vinegar. 126
Occurrence and dominance of yeast species in sourdough 126
Kombucha Tea as a Reservoir of Cellulose Producing Bacteria: Assessing Diversity among Komagataeibacter Isolates 124
Diversity of Acetobacter pasteurianus Strains IsolatedFrom Solid-State Fermentation of Cereal Vinegars 122
Genome sequencing and phylogenetic analysis of K1G4: a new Komagataeibacter strain producing bacterial cellulose from different carbon sources 122
Functional and Healthy Features of Conventional and Non-Conventional Sourdoughs 122
Assessing effectiveness of Komagataeibacter strains for producing surface-microstructured cellulose via guided assembly-based biolithography. 121
Pressione selettiva del mosto cotto sull’attività biologica dell’ABT. 119
Oxidation of sugars and polyalcohols by acetic acid bacteria during surface culture fermentation 118
Acetic acid bacteria from Unimore microbial culture collection: biolomics platform as a tool for their industrial exploitation 118
Selection of Wine Saccharomyces cerevisiae Strains and Their Screening for the Adsorption Activity of Pigments, Phenolics and Ochratoxin A 118
DNA fingerprinting methods used for identification of yeasts isolated from Sicilian sourdoughs 117
Acido succinico quale causa della mancata rifermentazione spontanea in bottiglia del Lambrusco 117
Batteri dell’Aceto Balsamico Tradizionale: caratteristiche fenotipiche, molecolari e tecnologiche. 117
Microbiologia degli aceti 116
I campioni del Palio Matildico e gli indicatori di qualità dell'aceto balsamico tradizionale 116
Vinegars 115
Valorization of cheese whey using microbial fermentations 115
Età dell'aceto balsamico ed altri aspetti pratici 114
I microrganismi dell'aceto balsamico. Atti convegno:"anche la tradizione va studiata" ricerche preliminari per l'individuazione di starter per l'Aceto Balsamico Tradizionale. 114
DIVERSITY AND DYNAMICS OF CULTIVABLEPOPULATION OF ACETIC ACID BACTERIA ANDYEASTS IN KOMBUCHA 113
Conducting High acetic acid and temperature acetification processes by Acetobacter pasteurianus UMCC 2951 112
Vinegar production from Citrus bergamia by-products and preservation of bioactive compounds 112
A new Ciboria sp. for soil mycoremediation and the bacterial contribution to the depletion of total petroleum hydrocarbons 112
Acetic acid bacteria in Traditional Balsamic Vinegar by PCR-DGGE analysis 110
vinegars and acetic acid bacteria international symposium 109
Acetic Acid Bacteria of Unimore Microbial Culture Collection: from strains preservation to selected starter cultures distribution 109
Detection of Acetic Acid Bacteria in Traditional Balsamic Vinegar by PCR-DGGE analysis 108
No-culture strategy for tracking AAB and yeasts in low-acidic and high polyphenolic niches 107
An integrated approach to achieve environmentally sustainable control of the new emerging pest Drosophila suzukii in cherry orchards of Emilia Romagna 107
Applicazione della tecnica rDNA PCR-DGGE nello studio della popolazione lattica dominante in parmigiano reggiano 106
Influenza della composizione del mezzo sull’attività biologica dell’ABT. 104
Uniparental Mitochondrial Inheritance in Saccaromyces spore coniugation. 103
ANCHE LA TRADIZIONE VA STUDIATA: RISULTATI PRELIMINARI PER L’INDIVIDUAZIONE DI “STARTER” PER ACETO BALSAMICO TRADIZIONALE 102
I batteri acetici. 98
Ricerche finalizzate alla tutela e tipicità dell'Aceto Balsamico Tradizionale di Reggio Emilia 98
Date Fruits as Raw Material for Vinegar and Non-Alcoholic Fermented Beverages 95
Special Issue "Vinegars and Acetic Acid Bacteria 2005 94
Vinegar eels: state of the art and perspectives. 94
Transmission of mt DNA and mitochondrial proteins in the progeny of Saccharomyces hybrids 93
Acetic Acid Bacteria 91
Improvement of traditional vinegar production by selected acetic acid bacterium strain: Acetobacter pasteurianus as acetification starter 91
Candidate Acetic Acid Bacteria Strains for Levan Production 91
Theoretical approach to age determination of Traditional BalsamicVinegar 89
Traditional Balsamic Vinegar: a microbiological overviw 88
Limits of r-DNA-NTS2 regions on the taxonomy of Saccharomyces genus 86
Isolation and cultivation of acetic acid bacteria from high selective sources 86
Totale 19.357
Categoria #
all - tutte 60.932
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 60.932


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/2019286 0 0 0 0 0 0 0 0 0 0 0 286
2019/20203.305 218 171 136 178 399 426 533 321 299 183 260 181
2020/20213.626 370 149 227 217 376 346 461 358 228 365 333 196
2021/20222.827 185 236 253 203 157 173 167 177 320 231 418 307
2022/20234.017 360 409 249 320 409 513 181 396 532 163 277 208
2023/20243.628 140 195 272 396 462 408 309 367 257 330 336 156
Totale 20.984