GULLO, Maria
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
NA - Nord America 17.972
EU - Europa 17.543
AS - Asia 9.346
SA - Sud America 1.294
Continente sconosciuto - Info sul continente non disponibili 332
AF - Africa 260
OC - Oceania 78
Totale 46.825
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 17.412
IT - Italia 10.744
CN - Cina 2.761
SG - Singapore 2.687
GB - Regno Unito 2.523
HK - Hong Kong 911
BR - Brasile 849
VN - Vietnam 816
SE - Svezia 763
DE - Germania 637
KR - Corea 473
NL - Olanda 469
BD - Bangladesh 443
FR - Francia 426
RU - Federazione Russa 384
UA - Ucraina 303
FI - Finlandia 278
CA - Canada 250
TR - Turchia 233
IN - India 202
ID - Indonesia 163
ES - Italia 154
AR - Argentina 142
MX - Messico 139
BG - Bulgaria 130
CH - Svizzera 105
BE - Belgio 86
CO - Colombia 83
AT - Austria 82
JP - Giappone 81
PL - Polonia 81
ZA - Sudafrica 73
AU - Australia 68
IE - Irlanda 68
PK - Pakistan 68
PH - Filippine 67
PE - Perù 64
IQ - Iraq 58
IR - Iran 51
LT - Lituania 51
TH - Thailandia 49
EC - Ecuador 48
CL - Cile 45
MY - Malesia 42
CI - Costa d'Avorio 39
DK - Danimarca 34
AE - Emirati Arabi Uniti 33
CR - Costa Rica 32
TW - Taiwan 30
RO - Romania 29
SA - Arabia Saudita 29
VE - Venezuela 28
MA - Marocco 25
HR - Croazia 24
UZ - Uzbekistan 24
EG - Egitto 22
GR - Grecia 22
HU - Ungheria 22
CZ - Repubblica Ceca 21
TN - Tunisia 21
HN - Honduras 19
IL - Israele 19
KE - Kenya 19
JM - Giamaica 18
TT - Trinidad e Tobago 18
NI - Nicaragua 17
PT - Portogallo 17
BO - Bolivia 16
GT - Guatemala 16
NP - Nepal 16
JO - Giordania 15
BA - Bosnia-Erzegovina 13
DZ - Algeria 13
SV - El Salvador 12
PY - Paraguay 11
SI - Slovenia 11
SY - Repubblica araba siriana 11
DO - Repubblica Dominicana 10
ET - Etiopia 10
LV - Lettonia 10
NZ - Nuova Zelanda 10
BH - Bahrain 9
CW - ???statistics.table.value.countryCode.CW??? 9
GP - Guadalupe 9
NG - Nigeria 9
LB - Libano 8
MD - Moldavia 8
NO - Norvegia 8
RS - Serbia 8
SK - Slovacchia (Repubblica Slovacca) 8
AZ - Azerbaigian 7
KZ - Kazakistan 7
PR - Porto Rico 7
UY - Uruguay 7
EE - Estonia 5
OM - Oman 5
PA - Panama 5
AM - Armenia 4
CY - Cipro 4
GA - Gabon 4
Totale 46.429
Salva come PNG Salva come JPEG
Città #
Ashburn 2.724
Southend 1.842
Santa Clara 1.634
Singapore 1.586
Hefei 1.216
San Jose 994
Fairfield 884
Hong Kong 881
Chandler 867
Milan 772
Council Bluffs 664
Woodbridge 603
Jacksonville 594
Los Angeles 533
Modena 508
Bologna 462
Dearborn 446
Houston 436
Nyköping 435
Beijing 434
Seoul 433
Rome 366
London 345
New York 338
Parma 338
Seattle 326
Wilmington 313
Ann Arbor 302
Cambridge 268
Ho Chi Minh City 264
Chicago 207
Hanoi 193
The Dalles 174
Helsinki 156
Reggio Emilia 156
Dallas 155
Naples 145
Princeton 136
Turin 136
São Paulo 135
Buffalo 126
Des Moines 121
Sofia 113
Fremont 109
Lauterbourg 107
Izmir 101
Florence 96
Redwood City 96
Eugene 95
Orem 93
San Diego 91
Jakarta 89
Verona 85
Salt Lake City 75
Moscow 73
Bari 70
Shanghai 67
Munich 66
Catania 65
Toronto 65
Columbus 59
Bremen 58
Padova 58
Dublin 56
Phoenix 55
Palermo 54
Lima 53
Frankfurt am Main 49
Boardman 47
Chennai 45
Montreal 45
Brescia 44
Atlanta 43
Brooklyn 43
Venice 43
Warsaw 42
Cesena 40
Coccaglio 40
Johannesburg 40
Denver 39
Mexico City 39
Kent 38
Abidjan 37
Da Nang 37
Perugia 37
San Francisco 37
Sogliano al Rubicone 37
Brussels 36
Nuremberg 36
North Bergen 35
Tokyo 35
Amsterdam 34
Grafing 34
Haiphong 34
Genoa 33
Rho 32
Fidenza 31
Elk Grove Village 30
Formigine 30
San Giuliano Milanese 29
Totale 26.848
Salva come PNG Salva come JPEG
Nome #
Cristallizzazione dell'aceto balsamico tradizionale 3.168
I batteri acetici 3.064
Succession of Selected Strains of Acetobacter pasteurianus and Other Acetic Acid Bacteria in Traditional Balsamic Vinegar 788
I microrganismi dell'aceto balsamico. 785
Le fermentazioni dell’aceto balsamico tradizionale 615
I balsamici: fermentazione acetica, viscosità e parametri sensoriali 582
La produzione industriale dell’aceto: colture indigene e selezionate 559
Il prosciutto cotto quale sistema modello per lo studio della previsione della shelf-life. 558
Acetic Acid Bacteria: Physiology and Carbon Sources Oxidation 552
Aspetti microbiologici nella gestione di una batteria di Aceto Balsamico Tradizionale 548
Le Fermentazioni dell’Aceto Balsamico Tradizionale 517
Colture starter per la produzione di Aceto Balsamico Tradizionale: aspetti pratici ed applicativi 508
Isolamento e selezione di batteri acetici per aceto balsamico tradizionale 484
Characterization of bio-nanocomposite films based on gelatin/polyvinyl alcohol blend reinforced with bacterial cellulose nanowhiskers for food packaging applications 480
Characterization of acetic acid bacteria in traditional balsamic vinegar 475
Increased production of bacterial cellulose as starting point for scaled-up applications 456
Aceto 450
Aerobic submerged fermentation by acetic acid bacteria for vinegar production: process and biotechnological aspects 444
Biotechnological production of cellulose by acetic acid bacteria: current state and perspectives 432
Oxidative fermentations and exopolysaccharides production by acetic acid bacteria: a mini review 431
MODELLO TEORICO PER LA VALUTAZIONE DELL’ ETÀ E DELLA PRODUTTIVITÀ MASSIMA DI UNA BATTERIA DI ACETO BALSAMICO TRADIZIONALE DI REGGIO EMILIA. 416
Candida humilis - dominant species in sourdoughs for the production of durum wheat bran flour bread 412
Application of denaturing gradient gel electrophoresis (DGGE) analysis to evaluate acetic acid bacteria in traditional balsamic vinegar 412
Applicazioni dei batteri acetici 404
Acetic acid bacteria in traditional balsamic vinegar: Phenotypic traits relevant for starter cultures selection 402
Feasible acetic acid fermentations of alcoholic and sugary substrates in combined operation mode 396
Acetic Acid Bacteria Taxonomy from Early Descriptions to Molecular Techniques 391
Acetobacter pasteurianus strain AB0220: cultivability andphenotypic stability over 9 years of preservation 385
Technological and Microbiological Aspects of Traditional Balsamic Vinegar and Their Influence on Quality and Sensorial Properties 384
Exploring the Microbial Community of Traditional Sourdoughs to Select Yeasts and Lactic Acid Bacteria 377
Preparation and characterization of active chitosan/bacterial cellulose nano-whisker composite film enriched with lauroyl arginate ethyl for food packaging applications - Microbial Diversity 2019 375
Yeasts and Lactic Acid Bacteria for Panettone Production: An Assessment of Candidate Strains 367
Nuove frontiere nello studio dei batteri acetici: la DGGE 365
Fermentation strategy to produce high gluconate vinegar 362
An integrated approach to achieve environmentally sustainable control of the new emerging pest Drosophila suzukii in cherry orchards of Emilia Romagna 352
Diversity of Acetobacter pasteurianus Strains IsolatedFrom Solid-State Fermentation of Cereal Vinegars 338
Traditional balsamic vinegar 335
Microflora Y La Tecnología De Producción Del Vinagre Balsámico Tradicional. 333
Acido succinico quale causa della mancata rifermentazione spontanea in bottiglia del Lambrusco 332
Mechanical and structural properties of environmental green composites based on functionalized bacterial cellulose 329
KOMBUCHA TEA: A BIORESOURCE FOR ACETICACID BACTERIA 325
Acetic acid bacteria of traditional balsamic vinegar. 321
Acetic acid bacteria in Traditional Balsamic Vinegar by PCR-DGGE analysis 320
Drosophila, efficaci le reti ma servono soluzioni più convenienti 319
Adaptive Mechanisms of Wine Yeast Strains Under Ethanol-Induced Stress 317
Bacterial Community Characterization in Paper Mill White Water 315
Acetic acid bacteria from Unimore microbial culture collection: biolomics platform as a tool for their industrial exploitation 313
DIVERSITY AND DYNAMICS OF CULTIVABLEPOPULATION OF ACETIC ACID BACTERIA ANDYEASTS IN KOMBUCHA 310
Kombucha Tea as a Reservoir of Cellulose Producing Bacteria: Assessing Diversity among Komagataeibacter Isolates 308
Applicazione della tecnica rDNA PCR-DGGE nello studio della popolazione lattica dominante in parmigiano reggiano 307
Acetic acid bacteria in agro-wastes: from cheese whey and olive mill wastewater to cellulose 307
Exploring K2G30 Genome: A High Bacterial Cellulose Producing Strain in Glucose and Mannitol Based Media 306
Acetic Acid Bacteria, Biotechnological Applications 304
Studio molecolare e fenotipico di lieviti in paste acide tradizionali 303
No-culture strategy for tracking AAB and yeasts in low-acidic and high polyphenolic niches 297
Assessing effectiveness of Komagataeibacter strains for producing surface-microstructured cellulose via guided assembly-based biolithography. 294
Better under stress: Improving bacterial cellulose production by Komagataeibacter xylinus K2G30 (UMCC 2756) using adaptive laboratory evolution 293
Influenza della composizione del mezzo sull’attività biologica dell’ABT. 287
Valorization of wheat bread waste and cheese whey through cultivation of lactic acid bacteria for bio-preservation of bakery products 286
Acetic Acid Bacteria of Unimore Microbial Culture Collection: from strains preservation to selected starter cultures distribution 286
Oxidation of sugars and polyalcohols by acetic acid bacteria during surface culture fermentation 285
Acetic acid bacteria: features and impact in bio-applications 285
Zero- and Low-Alcohol Fermented Beverages: A Perspective for Non-Conventional Healthy and Sustainable Production from Red Fruits 283
Pressione selettiva del mosto cotto sull’attività biologica dell’ABT. 282
Non-thermal techniques and the “hurdle” approach: How is food technology evolving? 280
Traditional balsamic vinegar: a microbiological overview 280
Design of a New Fermented Beverage from Medicinal Plantsand Organic Sugarcane Molasses via Lactic Fermentation. 280
Batteri dell’Aceto Balsamico Tradizionale: caratteristiche fenotipiche, molecolari e tecnologiche. 279
Anti-Spoilage Activity and Exopolysaccharides Production by Selected Lactic Acid Bacteria 278
Lieviti e zuccheri nell’Aceto Balsamico Tradizionale. 277
Preservation of Acetic Acid Bacteria 277
Candidate Acetic Acid Bacteria Strains for Levan Production 277
ANCHE LA TRADIZIONE VA STUDIATA: RISULTATI PRELIMINARI PER L’INDIVIDUAZIONE DI “STARTER” PER ACETO BALSAMICO TRADIZIONALE 274
I campioni del Palio Matildico e gli indicatori di qualità dell'aceto balsamico tradizionale 271
Genome sequencing and phylogenetic analysis of K1G4: a new Komagataeibacter strain producing bacterial cellulose from different carbon sources 271
Preservation, Characterization and Exploitation of Microbial Biodiversity: The Perspective of the Italian Network of Culture Collections 270
A new Ciboria sp. for soil mycoremediation and the bacterial contribution to the depletion of total petroleum hydrocarbons 267
Date Fruits as Raw Material for Vinegar and Non-Alcoholic Fermented Beverages 266
Sorting of mitocondrial DNA and proteins in the progeny of Saccharomyces interspecific hybrids 265
Età dell'aceto balsamico ed altri aspetti pratici 264
Evaluation and optimisation of bacterial genomic DNA extraction forno-culture techniques applied to vinegars 263
Valorization of cheese whey using microbial fermentations 263
Functional and Healthy Features of Conventional and Non-Conventional Sourdoughs 262
Introductory note [to special issue on vinegars and acetic acid bacteria] 259
Selection of Wine Saccharomyces cerevisiae Strains and Their Screening for the Adsorption Activity of Pigments, Phenolics and Ochratoxin A 259
vinegars and acetic acid bacteria international symposium 256
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. 254
Microbiologia degli aceti 251
Conducting High acetic acid and temperature acetification processes by Acetobacter pasteurianus UMCC 2951 249
Detection of Acetic Acid Bacteria in Traditional Balsamic Vinegar by PCR-DGGE analysis 247
DNA fingerprinting methods used for identification of yeasts isolated from Sicilian sourdoughs 245
Occurrence and dominance of yeast species in sourdough 242
Vinegar production from Citrus bergamia by-products and preservation of bioactive compounds 240
Low-Temperature Active Dry Yeast Rehydration: Nutrients for Enhanced Fermentation and Membrane Fluidity 239
Vinegar eels: state of the art and perspectives. 239
Defining Paenibacillus azoreducens (P8) and Acetobacter pasteurianus (UMCC 2951) strains performances in producing acetic acid 238
Vinegars 235
Ricerche finalizzate alla tutela e tipicità dell'Aceto Balsamico Tradizionale di Reggio Emilia 230
I microrganismi dell'aceto balsamico. Atti convegno:"anche la tradizione va studiata" ricerche preliminari per l'individuazione di starter per l'Aceto Balsamico Tradizionale. 221
Improvement of traditional vinegar production by selected acetic acid bacterium strain: Acetobacter pasteurianus as acetification starter 218
Totale 39.902
Salva come PNG Salva come JPEG
Categoria #
all - tutte 141.362
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 141.362
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.932 0 0 0 0 156 172 167 177 317 229 412 302
2022/20233.985 356 402 247 317 405 510 180 393 530 163 277 205
2023/20243.792 139 193 270 396 456 407 307 367 257 330 335 335
2024/20258.697 290 247 280 580 1.340 997 673 575 862 505 1.340 1.008
2025/202612.544 1.083 627 1.009 1.331 1.494 814 1.346 632 1.341 1.180 935 752
2026/20274.586 438 993 1.195 1.872 88 0 0 0 0 0 0 0
Totale 46.825