GULLO, Maria
 Distribuzione geografica
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Continente #
EU - Europa 15.532
NA - Nord America 11.945
AS - Asia 6.838
SA - Sud America 951
AF - Africa 143
OC - Oceania 32
Continente sconosciuto - Info sul continente non disponibili 5
Totale 35.446
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Nazione #
US - Stati Uniti d'America 11.734
IT - Italia 9.295
CN - Cina 2.505
GB - Regno Unito 2.477
SG - Singapore 2.096
HK - Hong Kong 774
SE - Svezia 773
BR - Brasile 646
DE - Germania 588
RU - Federazione Russa 379
KR - Corea 361
NL - Olanda 360
VN - Vietnam 312
UA - Ucraina 290
FR - Francia 273
FI - Finlandia 222
TR - Turchia 203
ES - Italia 133
BG - Bulgaria 130
ID - Indonesia 103
IN - India 103
AR - Argentina 101
CH - Svizzera 97
CA - Canada 96
MX - Messico 82
BE - Belgio 77
AT - Austria 72
IE - Irlanda 63
PL - Polonia 63
CO - Colombia 56
JP - Giappone 56
PE - Perù 53
LT - Lituania 49
IR - Iran 48
ZA - Sudafrica 44
PH - Filippine 40
CI - Costa d'Avorio 38
TH - Thailandia 36
EC - Ecuador 32
BD - Bangladesh 31
PK - Pakistan 29
CL - Cile 27
AU - Australia 25
RO - Romania 25
HR - Croazia 24
MY - Malesia 24
DK - Danimarca 22
TW - Taiwan 21
GR - Grecia 20
CZ - Repubblica Ceca 19
IQ - Iraq 19
HU - Ungheria 14
AE - Emirati Arabi Uniti 13
EG - Egitto 13
VE - Venezuela 13
BO - Bolivia 11
TN - Tunisia 11
BA - Bosnia-Erzegovina 10
MA - Marocco 9
SA - Arabia Saudita 9
DO - Repubblica Dominicana 8
NO - Norvegia 8
PT - Portogallo 8
PY - Paraguay 8
SI - Slovenia 8
IL - Israele 7
KE - Kenya 7
LV - Lettonia 7
NZ - Nuova Zelanda 7
UZ - Uzbekistan 7
CR - Costa Rica 6
MD - Moldavia 6
NP - Nepal 6
SK - Slovacchia (Repubblica Slovacca) 6
SY - Repubblica araba siriana 6
NG - Nigeria 5
AZ - Azerbaigian 4
KZ - Kazakistan 4
LB - Libano 4
TT - Trinidad e Tobago 4
ET - Etiopia 3
GA - Gabon 3
IS - Islanda 3
JO - Giordania 3
MT - Malta 3
UY - Uruguay 3
XK - ???statistics.table.value.countryCode.XK??? 3
AM - Armenia 2
BH - Bahrain 2
CY - Cipro 2
EU - Europa 2
HN - Honduras 2
JM - Giamaica 2
LI - Liechtenstein 2
MZ - Mozambico 2
NI - Nicaragua 2
PA - Panama 2
PR - Porto Rico 2
AL - Albania 1
AN - Antille olandesi 1
Totale 35.420
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Città #
Southend 1.879
Santa Clara 1.501
Hefei 1.238
Singapore 1.182
Ashburn 1.047
Fairfield 885
Chandler 881
Hong Kong 756
Milan 614
Jacksonville 605
Woodbridge 601
Dearborn 456
Nyköping 445
Modena 444
Houston 419
Bologna 413
London 338
Parma 329
Seoul 328
Beijing 320
Seattle 316
Rome 313
Wilmington 312
Ann Arbor 303
Cambridge 266
New York 242
Los Angeles 191
Chicago 159
Reggio Emilia 147
Princeton 128
Des Moines 120
Ho Chi Minh City 117
Turin 116
Sofia 113
Naples 112
Fremont 111
Dallas 107
Helsinki 104
Izmir 99
Eugene 97
Redwood City 96
Buffalo 91
Council Bluffs 88
San Diego 88
The Dalles 82
Jakarta 81
São Paulo 80
Florence 78
Moscow 74
Salt Lake City 69
Hanoi 68
Shanghai 67
Munich 64
Verona 64
Bremen 59
Padova 58
Bari 57
Catania 56
Dublin 54
Lima 44
Palermo 43
Coccaglio 40
Brescia 38
Abidjan 37
Cesena 37
Kent 37
Sogliano al Rubicone 37
Venice 37
Warsaw 37
Boardman 35
Brussels 35
Grafing 35
Nuremberg 33
Rho 32
Fidenza 31
Perugia 31
Formigine 30
Columbus 29
Frankfurt am Main 29
San Giuliano Milanese 29
Toronto 29
Foggia 28
Torino 28
Genoa 27
Norwalk 27
Elk Grove Village 26
Maserada sul Piave 26
Tarragona 26
Guangzhou 25
Brooklyn 24
Johannesburg 24
Phoenix 24
Reggio Nell'emilia 24
Wuhan 24
Castelfidardo 23
Monza 23
Pisa 23
Ravenna 23
San Francisco 23
Tokyo 23
Totale 20.764
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Nome #
Cristallizzazione dell'aceto balsamico tradizionale 2.958
I batteri acetici 2.491
Succession of Selected Strains of Acetobacter pasteurianus and Other Acetic Acid Bacteria in Traditional Balsamic Vinegar 745
I microrganismi dell'aceto balsamico. 662
Le fermentazioni dell’aceto balsamico tradizionale 539
Il prosciutto cotto quale sistema modello per lo studio della previsione della shelf-life. 467
I balsamici: fermentazione acetica, viscosità e parametri sensoriali 466
Le Fermentazioni dell’Aceto Balsamico Tradizionale 456
Aspetti microbiologici nella gestione di una batteria di Aceto Balsamico Tradizionale 434
Colture starter per la produzione di Aceto Balsamico Tradizionale: aspetti pratici ed applicativi 420
La produzione industriale dell’aceto: colture indigene e selezionate 406
Characterization of acetic acid bacteria in traditional balsamic vinegar 399
Isolamento e selezione di batteri acetici per aceto balsamico tradizionale 394
Oxidative fermentations and exopolysaccharides production by acetic acid bacteria: a mini review 365
Increased production of bacterial cellulose as starting point for scaled-up applications 364
Aceto 355
Applicazioni dei batteri acetici 348
Acetic Acid Bacteria: Physiology and Carbon Sources Oxidation 347
Characterization of bio-nanocomposite films based on gelatin/polyvinyl alcohol blend reinforced with bacterial cellulose nanowhiskers for food packaging applications 340
Application of denaturing gradient gel electrophoresis (DGGE) analysis to evaluate acetic acid bacteria in traditional balsamic vinegar 337
Candida humilis - dominant species in sourdoughs for the production of durum wheat bran flour bread 328
Acetobacter pasteurianus strain AB0220: cultivability andphenotypic stability over 9 years of preservation 324
Feasible acetic acid fermentations of alcoholic and sugary substrates in combined operation mode 323
Aerobic submerged fermentation by acetic acid bacteria for vinegar production: process and biotechnological aspects 321
Biotechnological production of cellulose by acetic acid bacteria: current state and perspectives 318
Acetic Acid Bacteria Taxonomy from Early Descriptions to Molecular Techniques 308
Acetic acid bacteria in traditional balsamic vinegar: Phenotypic traits relevant for starter cultures selection 306
MODELLO TEORICO PER LA VALUTAZIONE DELL’ ETÀ E DELLA PRODUTTIVITÀ MASSIMA DI UNA BATTERIA DI ACETO BALSAMICO TRADIZIONALE DI REGGIO EMILIA. 302
Exploring the Microbial Community of Traditional Sourdoughs to Select Yeasts and Lactic Acid Bacteria 299
Microflora Y La Tecnología De Producción Del Vinagre Balsámico Tradicional. 287
Diversity of Acetobacter pasteurianus Strains IsolatedFrom Solid-State Fermentation of Cereal Vinegars 272
Bacterial Community Characterization in Paper Mill White Water 269
Fermentation strategy to produce high gluconate vinegar 264
Preparation and characterization of active chitosan/bacterial cellulose nano-whisker composite film enriched with lauroyl arginate ethyl for food packaging applications - Microbial Diversity 2019 263
Technological and Microbiological Aspects of Traditional Balsamic Vinegar and Their Influence on Quality and Sensorial Properties 263
Yeasts and Lactic Acid Bacteria for Panettone Production: An Assessment of Candidate Strains 259
Nuove frontiere nello studio dei batteri acetici: la DGGE 254
Acetic acid bacteria of traditional balsamic vinegar. 247
Traditional balsamic vinegar 246
Preservation, Characterization and Exploitation of Microbial Biodiversity: The Perspective of the Italian Network of Culture Collections 244
Acetic Acid Bacteria, Biotechnological Applications 243
Mechanical and structural properties of environmental green composites based on functionalized bacterial cellulose 241
Acetic acid bacteria from Unimore microbial culture collection: biolomics platform as a tool for their industrial exploitation 240
Preservation of Acetic Acid Bacteria 239
Kombucha Tea as a Reservoir of Cellulose Producing Bacteria: Assessing Diversity among Komagataeibacter Isolates 236
Studio molecolare e fenotipico di lieviti in paste acide tradizionali 229
Acido succinico quale causa della mancata rifermentazione spontanea in bottiglia del Lambrusco 228
Exploring K2G30 Genome: A High Bacterial Cellulose Producing Strain in Glucose and Mannitol Based Media 228
Assessing effectiveness of Komagataeibacter strains for producing surface-microstructured cellulose via guided assembly-based biolithography. 228
Batteri dell’Aceto Balsamico Tradizionale: caratteristiche fenotipiche, molecolari e tecnologiche. 224
Drosophila, efficaci le reti ma servono soluzioni più convenienti 224
Better under stress: Improving bacterial cellulose production by Komagataeibacter xylinus K2G30 (UMCC 2756) using adaptive laboratory evolution 222
Sorting of mitocondrial DNA and proteins in the progeny of Saccharomyces interspecific hybrids 222
Acetic acid bacteria: features and impact in bio-applications 222
Introductory note [to special issue on vinegars and acetic acid bacteria] 219
Acetic acid bacteria in Traditional Balsamic Vinegar by PCR-DGGE analysis 218
ANCHE LA TRADIZIONE VA STUDIATA: RISULTATI PRELIMINARI PER L’INDIVIDUAZIONE DI “STARTER” PER ACETO BALSAMICO TRADIZIONALE 216
KOMBUCHA TEA: A BIORESOURCE FOR ACETICACID BACTERIA 215
A new Ciboria sp. for soil mycoremediation and the bacterial contribution to the depletion of total petroleum hydrocarbons 213
Lieviti e zuccheri nell’Aceto Balsamico Tradizionale. 211
Influenza della composizione del mezzo sull’attività biologica dell’ABT. 209
Genome sequencing and phylogenetic analysis of K1G4: a new Komagataeibacter strain producing bacterial cellulose from different carbon sources 209
Design of a New Fermented Beverage from Medicinal Plantsand Organic Sugarcane Molasses via Lactic Fermentation. 209
Applicazione della tecnica rDNA PCR-DGGE nello studio della popolazione lattica dominante in parmigiano reggiano 206
Valorization of cheese whey using microbial fermentations 205
Traditional balsamic vinegar: a microbiological overview 204
An integrated approach to achieve environmentally sustainable control of the new emerging pest Drosophila suzukii in cherry orchards of Emilia Romagna 203
Evaluation and optimisation of bacterial genomic DNA extraction forno-culture techniques applied to vinegars 203
Microbiologia degli aceti 202
I campioni del Palio Matildico e gli indicatori di qualità dell'aceto balsamico tradizionale 202
DNA fingerprinting methods used for identification of yeasts isolated from Sicilian sourdoughs 201
Occurrence and dominance of yeast species in sourdough 200
Acetic Acid Bacteria of Unimore Microbial Culture Collection: from strains preservation to selected starter cultures distribution 199
Conducting High acetic acid and temperature acetification processes by Acetobacter pasteurianus UMCC 2951 198
Candidate Acetic Acid Bacteria Strains for Levan Production 197
Functional and Healthy Features of Conventional and Non-Conventional Sourdoughs 196
Selection of Wine Saccharomyces cerevisiae Strains and Their Screening for the Adsorption Activity of Pigments, Phenolics and Ochratoxin A 194
Date Fruits as Raw Material for Vinegar and Non-Alcoholic Fermented Beverages 191
Età dell'aceto balsamico ed altri aspetti pratici 189
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. 189
Detection of Acetic Acid Bacteria in Traditional Balsamic Vinegar by PCR-DGGE analysis 188
Valorization of wheat bread waste and cheese whey through cultivation of lactic acid bacteria for bio-preservation of bakery products 187
Anti-Spoilage Activity and Exopolysaccharides Production by Selected Lactic Acid Bacteria 186
vinegars and acetic acid bacteria international symposium 185
Oxidation of sugars and polyalcohols by acetic acid bacteria during surface culture fermentation 185
Pressione selettiva del mosto cotto sull’attività biologica dell’ABT. 184
Vinegar production from Citrus bergamia by-products and preservation of bioactive compounds 183
DIVERSITY AND DYNAMICS OF CULTIVABLEPOPULATION OF ACETIC ACID BACTERIA ANDYEASTS IN KOMBUCHA 182
Acetic Acid Bacteria 179
No-culture strategy for tracking AAB and yeasts in low-acidic and high polyphenolic niches 178
I microrganismi dell'aceto balsamico. Atti convegno:"anche la tradizione va studiata" ricerche preliminari per l'individuazione di starter per l'Aceto Balsamico Tradizionale. 172
Vinegars 171
Acetic acid bacteria in agro-wastes: from cheese whey and olive mill wastewater to cellulose 170
Adaptive Mechanisms of Wine Yeast Strains Under Ethanol-Induced Stress 169
Ricerche finalizzate alla tutela e tipicità dell'Aceto Balsamico Tradizionale di Reggio Emilia 168
Vinegar eels: state of the art and perspectives. 164
Special Issue "Vinegars and Acetic Acid Bacteria 2005 163
I batteri acetici. 161
Improvement of traditional vinegar production by selected acetic acid bacterium strain: Acetobacter pasteurianus as acetification starter 161
Uniparental Mitochondrial Inheritance in Saccaromyces spore coniugation. 156
Totale 31.006
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Categoria #
all - tutte 109.916
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 109.916
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20212.287 0 0 0 0 0 346 461 358 228 365 333 196
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
2024/20258.779 291 248 280 587 1.353 1.008 679 577 871 512 1.355 1.018
2025/20265.813 1.097 638 1.022 1.347 1.504 205 0 0 0 0 0 0
Totale 35.758