GULLO, Maria
 Distribuzione geografica
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Continente #
EU - Europa 11.319
NA - Nord America 8.168
AS - Asia 1.532
SA - Sud America 153
AF - Africa 21
OC - Oceania 19
Continente sconosciuto - Info sul continente non disponibili 2
Totale 21.214
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Nazione #
US - Stati Uniti d'America 8.074
IT - Italia 6.772
GB - Regno Unito 2.119
SE - Svezia 697
CN - Cina 518
DE - Germania 442
SG - Singapore 303
UA - Ucraina 267
HK - Hong Kong 218
FR - Francia 198
TR - Turchia 178
FI - Finlandia 165
BG - Bulgaria 122
ES - Italia 76
CH - Svizzera 69
BE - Belgio 67
IN - India 51
CA - Canada 45
MX - Messico 42
ID - Indonesia 41
AT - Austria 39
IR - Iran 39
LT - Lituania 37
CO - Colombia 35
RU - Federazione Russa 35
AR - Argentina 32
IE - Irlanda 32
PE - Perù 32
JP - Giappone 31
TH - Thailandia 31
PL - Polonia 27
BR - Brasile 26
NL - Olanda 25
PH - Filippine 25
VN - Vietnam 25
HR - Croazia 20
CL - Cile 17
DK - Danimarca 16
GR - Grecia 16
KR - Corea 16
RO - Romania 16
CZ - Repubblica Ceca 13
AU - Australia 12
MY - Malesia 12
PK - Pakistan 12
TW - Taiwan 11
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 21.214
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Città #
Southend 1.879
Fairfield 885
Chandler 881
Ashburn 602
Jacksonville 602
Woodbridge 601
Dearborn 456
Nyköping 445
Houston 415
Milan 405
Modena 384
Seattle 310
Ann Arbor 303
Wilmington 303
Cambridge 266
Parma 257
Bologna 214
Hong Kong 208
Rome 206
New York 181
Beijing 177
Singapore 153
Princeton 128
Des Moines 120
Fremont 111
Sofia 111
Eugene 97
Redwood City 96
Izmir 93
Turin 90
San Diego 88
Reggio Emilia 79
Helsinki 74
Bremen 59
Catania 53
Florence 46
Naples 46
London 45
Verona 43
Bari 41
Coccaglio 40
Padova 40
Dallas 38
Cesena 37
Sogliano al Rubicone 37
Grafing 35
Palermo 34
Jakarta 33
Rho 32
Brescia 30
Lima 30
Brussels 29
San Giuliano Milanese 29
Boardman 28
Foggia 28
Torino 28
Norwalk 27
Dublin 24
Reggio Nell'emilia 24
Shanghai 24
Castelfidardo 23
Ravenna 23
Fidenza 22
Perugia 22
Piacenza 22
San Mateo 22
Formigine 21
Mirandola 21
Falls Church 20
Toronto 19
Carpi 18
Genoa 18
Gorgonzola 18
Imola 18
Misterbianco 17
Reggio Calabria 17
Segrate 17
Trezzano Sul Naviglio 17
Bangkok 16
Bergamo 15
Kunming 15
Munich 15
Renton 15
Venice 15
Bagnolo Mella 14
Como 14
Dong Ket 14
Ferrara 14
Napoli 14
Ottawa 14
Pavia 14
Pisa 14
Wuhan 14
Athens 13
Augusta 13
Filottrano 13
Frankfurt am Main 13
Monza 13
Serra 13
Alingsas 12
Totale 12.842
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Nome #
Cristallizzazione dell'aceto balsamico tradizionale 2.180
I batteri acetici 1.392
Succession of Selected Strains of Acetobacter pasteurianus and Other Acetic Acid Bacteria in Traditional Balsamic Vinegar 688
Le fermentazioni dell’aceto balsamico tradizionale 435
I microrganismi dell'aceto balsamico. 423
Il prosciutto cotto quale sistema modello per lo studio della previsione della shelf-life. 323
Le Fermentazioni dell’Aceto Balsamico Tradizionale 321
I balsamici: fermentazione acetica, viscosità e parametri sensoriali 316
Aspetti microbiologici nella gestione di una batteria di Aceto Balsamico Tradizionale 313
Isolamento e selezione di batteri acetici per aceto balsamico tradizionale 286
La produzione industriale dell’aceto: colture indigene e selezionate 280
Colture starter per la produzione di Aceto Balsamico Tradizionale: aspetti pratici ed applicativi 279
Applicazioni dei batteri acetici 256
Increased production of bacterial cellulose as starting point for scaled-up applications 254
Feasible acetic acid fermentations of alcoholic and sugary substrates in combined operation mode 239
Aceto 234
Biotechnological production of cellulose by acetic acid bacteria: current state and perspectives 233
Acetic Acid Bacteria: Physiology and Carbon Sources Oxidation 229
Acetobacter pasteurianus strain AB0220: cultivability andphenotypic stability over 9 years of preservation 226
Application of denaturing gradient gel electrophoresis (DGGE) analysis to evaluate acetic acid bacteria in traditional balsamic vinegar 223
Aerobic submerged fermentation by acetic acid bacteria for vinegar production: process and biotechnological aspects 214
Candida humilis - dominant species in sourdoughs for the production of durum wheat bran flour bread 211
Characterization of acetic acid bacteria in traditional balsamic vinegar 209
Microflora Y La Tecnología De Producción Del Vinagre Balsámico Tradicional. 207
Acetic Acid Bacteria Taxonomy from Early Descriptions to Molecular Techniques 198
Characterization of bio-nanocomposite films based on gelatin/polyvinyl alcohol blend reinforced with bacterial cellulose nanowhiskers for food packaging applications 197
Exploring the Microbial Community of Traditional Sourdoughs to Select Yeasts and Lactic Acid Bacteria 195
Bacterial Community Characterization in Paper Mill White Water 190
Acetic acid bacteria in traditional balsamic vinegar: Phenotypic traits relevant for starter cultures selection 189
Preservation, Characterization and Exploitation of Microbial Biodiversity: The Perspective of the Italian Network of Culture Collections 189
Preservation of Acetic Acid Bacteria 183
Fermentation strategy to produce high gluconate vinegar 178
Traditional balsamic vinegar 176
Preparation and characterization of active chitosan/bacterial cellulose nano-whisker composite film enriched with lauroyl arginate ethyl for food packaging applications - Microbial Diversity 2019 170
Technological and Microbiological Aspects of Traditional Balsamic Vinegar and Their Influence on Quality and Sensorial Properties 166
Studio molecolare e fenotipico di lieviti in paste acide tradizionali 163
Oxidative fermentations and exopolysaccharides production by acetic acid bacteria: a mini review 162
Design of a New Fermented Beverage from Medicinal Plantsand Organic Sugarcane Molasses via Lactic Fermentation. 161
MODELLO TEORICO PER LA VALUTAZIONE DELL’ ETÀ E DELLA PRODUTTIVITÀ MASSIMA DI UNA BATTERIA DI ACETO BALSAMICO TRADIZIONALE DI REGGIO EMILIA. 160
Acetic Acid Bacteria, Biotechnological Applications 149
Traditional balsamic vinegar: a microbiological overview 146
Exploring K2G30 Genome: A High Bacterial Cellulose Producing Strain in Glucose and Mannitol Based Media 145
Acetic acid bacteria: features and impact in bio-applications 144
Mechanical and structural properties of environmental green composites based on functionalized bacterial cellulose 143
Introductory note [to special issue on vinegars and acetic acid bacteria] 141
Nuove frontiere nello studio dei batteri acetici: la DGGE 141
Lieviti e zuccheri nell’Aceto Balsamico Tradizionale. 140
Drosophila, efficaci le reti ma servono soluzioni più convenienti 138
Evaluation and optimisation of bacterial genomic DNA extraction forno-culture techniques applied to vinegars 138
Yeasts and Lactic Acid Bacteria for Panettone Production: An Assessment of Candidate Strains 135
Sorting of mitocondrial DNA and proteins in the progeny of Saccharomyces interspecific hybrids 131
KOMBUCHA TEA: A BIORESOURCE FOR ACETICACID BACTERIA 131
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. 130
Acetic acid bacteria of traditional balsamic vinegar. 129
Occurrence and dominance of yeast species in sourdough 128
Genome sequencing and phylogenetic analysis of K1G4: a new Komagataeibacter strain producing bacterial cellulose from different carbon sources 126
Kombucha Tea as a Reservoir of Cellulose Producing Bacteria: Assessing Diversity among Komagataeibacter Isolates 125
DNA fingerprinting methods used for identification of yeasts isolated from Sicilian sourdoughs 124
Acido succinico quale causa della mancata rifermentazione spontanea in bottiglia del Lambrusco 124
Diversity of Acetobacter pasteurianus Strains IsolatedFrom Solid-State Fermentation of Cereal Vinegars 123
Functional and Healthy Features of Conventional and Non-Conventional Sourdoughs 123
Assessing effectiveness of Komagataeibacter strains for producing surface-microstructured cellulose via guided assembly-based biolithography. 123
Pressione selettiva del mosto cotto sull’attività biologica dell’ABT. 122
Microbiologia degli aceti 122
Batteri dell’Aceto Balsamico Tradizionale: caratteristiche fenotipiche, molecolari e tecnologiche. 121
Acetic acid bacteria from Unimore microbial culture collection: biolomics platform as a tool for their industrial exploitation 120
Valorization of cheese whey using microbial fermentations 120
Selection of Wine Saccharomyces cerevisiae Strains and Their Screening for the Adsorption Activity of Pigments, Phenolics and Ochratoxin A 120
I campioni del Palio Matildico e gli indicatori di qualità dell'aceto balsamico tradizionale 119
Oxidation of sugars and polyalcohols by acetic acid bacteria during surface culture fermentation 119
Vinegars 118
Età dell'aceto balsamico ed altri aspetti pratici 116
I microrganismi dell'aceto balsamico. Atti convegno:"anche la tradizione va studiata" ricerche preliminari per l'individuazione di starter per l'Aceto Balsamico Tradizionale. 116
Vinegar production from Citrus bergamia by-products and preservation of bioactive compounds 116
vinegars and acetic acid bacteria international symposium 115
Acetic acid bacteria in Traditional Balsamic Vinegar by PCR-DGGE analysis 114
A new Ciboria sp. for soil mycoremediation and the bacterial contribution to the depletion of total petroleum hydrocarbons 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 113
Acetic Acid Bacteria of Unimore Microbial Culture Collection: from strains preservation to selected starter cultures distribution 112
Detection of Acetic Acid Bacteria in Traditional Balsamic Vinegar by PCR-DGGE analysis 111
Applicazione della tecnica rDNA PCR-DGGE nello studio della popolazione lattica dominante in parmigiano reggiano 108
An integrated approach to achieve environmentally sustainable control of the new emerging pest Drosophila suzukii in cherry orchards of Emilia Romagna 108
No-culture strategy for tracking AAB and yeasts in low-acidic and high polyphenolic niches 107
Uniparental Mitochondrial Inheritance in Saccaromyces spore coniugation. 107
Influenza della composizione del mezzo sull’attività biologica dell’ABT. 106
ANCHE LA TRADIZIONE VA STUDIATA: RISULTATI PRELIMINARI PER L’INDIVIDUAZIONE DI “STARTER” PER ACETO BALSAMICO TRADIZIONALE 105
I batteri acetici. 100
Ricerche finalizzate alla tutela e tipicità dell'Aceto Balsamico Tradizionale di Reggio Emilia 100
Date Fruits as Raw Material for Vinegar and Non-Alcoholic Fermented Beverages 97
Special Issue "Vinegars and Acetic Acid Bacteria 2005 96
Vinegar eels: state of the art and perspectives. 96
Transmission of mt DNA and mitochondrial proteins in the progeny of Saccharomyces hybrids 95
Candidate Acetic Acid Bacteria Strains for Levan Production 95
Acetic Acid Bacteria 93
Improvement of traditional vinegar production by selected acetic acid bacterium strain: Acetobacter pasteurianus as acetification starter 92
Theoretical approach to age determination of Traditional BalsamicVinegar 92
Traditional Balsamic Vinegar: a microbiological overviw 90
Limits of r-DNA-NTS2 regions on the taxonomy of Saccharomyces genus 89
Better under stress: Improving bacterial cellulose production by Komagataeibacter xylinus K2G30 (UMCC 2756) using adaptive laboratory evolution 87
Totale 19.809
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Categoria #
all - tutte 65.033
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 65.033
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20203.087 0 171 136 178 399 426 533 321 299 183 260 181
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
2023/20243.810 140 195 272 396 462 408 309 367 257 330 336 338
2024/2025334 291 43 0 0 0 0 0 0 0 0 0 0
Totale 21.500