GULLO, Maria
 Distribuzione geografica
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Continente #
EU - Europa 10.689
NA - Nord America 8.122
AS - Asia 1.142
SA - Sud America 139
AF - Africa 20
OC - Oceania 19
Continente sconosciuto - Info sul continente non disponibili 2
Totale 20.133
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Nazione #
US - Stati Uniti d'America 8.038
IT - Italia 6.236
GB - Regno Unito 2.117
SE - Svezia 697
DE - Germania 433
CN - Cina 416
UA - Ucraina 267
HK - Hong Kong 216
FR - Francia 190
TR - Turchia 178
FI - Finlandia 161
BG - Bulgaria 122
SG - Singapore 74
ES - Italia 68
BE - Belgio 67
CH - Svizzera 53
IN - India 47
CA - Canada 42
AT - Austria 39
IR - Iran 39
MX - Messico 35
CO - Colombia 33
RU - Federazione Russa 33
AR - Argentina 32
PE - Perù 32
JP - Giappone 31
IE - Irlanda 29
PL - Polonia 26
PH - Filippine 25
VN - Vietnam 25
NL - Olanda 24
TH - Thailandia 24
HR - Croazia 20
BR - Brasile 18
GR - Grecia 16
KR - Corea 16
RO - Romania 16
DK - Danimarca 15
CL - Cile 13
AU - Australia 12
MY - Malesia 12
CZ - Repubblica Ceca 11
BA - Bosnia-Erzegovina 9
PK - Pakistan 9
HU - Ungheria 8
ID - Indonesia 8
TW - Taiwan 8
EG - Egitto 7
NZ - Nuova Zelanda 7
BO - Bolivia 6
MD - Moldavia 6
PT - Portogallo 6
SI - Slovenia 5
TN - Tunisia 5
EC - Ecuador 4
SK - Slovacchia (Repubblica Slovacca) 4
IL - Israele 3
IS - Islanda 3
MT - Malta 3
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
ZA - Sudafrica 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
SY - Repubblica araba siriana 1
VE - Venezuela 1
Totale 20.133
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Città #
Southend 1.879
Fairfield 885
Chandler 881
Jacksonville 602
Woodbridge 601
Ashburn 596
Dearborn 456
Nyköping 445
Houston 415
Modena 363
Milan 349
Seattle 310
Ann Arbor 303
Wilmington 303
Cambridge 266
Parma 232
Hong Kong 208
Bologna 197
Rome 182
New York 181
Beijing 176
Princeton 128
Des Moines 120
Fremont 111
Sofia 111
Eugene 97
Redwood City 96
Izmir 93
San Diego 88
Turin 77
Helsinki 71
Reggio Emilia 61
Bremen 59
London 43
Verona 43
Coccaglio 40
Florence 39
Naples 39
Dallas 38
Cesena 37
Sogliano al Rubicone 37
Padova 36
Grafing 35
Palermo 33
Rho 32
Bari 31
Lima 30
Brussels 29
San Giuliano Milanese 29
Catania 28
Foggia 28
Torino 28
Norwalk 27
Brescia 26
Reggio Nell'emilia 24
Castelfidardo 23
Ravenna 23
Dublin 22
Fidenza 22
Piacenza 22
San Mateo 22
Formigine 21
Mirandola 21
Falls Church 20
Carpi 18
Gorgonzola 18
Imola 18
Reggio Calabria 17
Segrate 17
Toronto 17
Trezzano Sul Naviglio 17
Kunming 15
Misterbianco 15
Renton 15
Bagnolo Mella 14
Bangkok 14
Boardman 14
Como 14
Dong Ket 14
Genoa 14
Napoli 14
Ottawa 14
Pavia 14
Pisa 14
Athens 13
Augusta 13
Bergamo 13
Filottrano 13
Perugia 13
Serra 13
Shanghai 13
Venice 13
Alingsas 12
Madrid 12
Molfetta 12
Nanjing 12
Portici 12
Rovigo 12
Soragna 12
Udine 12
Totale 12.377
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Nome #
Cristallizzazione dell'aceto balsamico tradizionale 2.004
I batteri acetici 1.246
Succession of Selected Strains of Acetobacter pasteurianus and Other Acetic Acid Bacteria in Traditional Balsamic Vinegar 685
Le fermentazioni dell’aceto balsamico tradizionale 420
I microrganismi dell'aceto balsamico. 390
I balsamici: fermentazione acetica, viscosità e parametri sensoriali 305
Il prosciutto cotto quale sistema modello per lo studio della previsione della shelf-life. 304
Le Fermentazioni dell’Aceto Balsamico Tradizionale 300
Aspetti microbiologici nella gestione di una batteria di Aceto Balsamico Tradizionale 299
Isolamento e selezione di batteri acetici per aceto balsamico tradizionale 274
Colture starter per la produzione di Aceto Balsamico Tradizionale: aspetti pratici ed applicativi 270
La produzione industriale dell’aceto: colture indigene e selezionate 251
Increased production of bacterial cellulose as starting point for scaled-up applications 248
Applicazioni dei batteri acetici 247
Feasible acetic acid fermentations of alcoholic and sugary substrates in combined operation mode 234
Biotechnological production of cellulose by acetic acid bacteria: current state and perspectives 228
Acetic Acid Bacteria: Physiology and Carbon Sources Oxidation 225
Aceto 224
Acetobacter pasteurianus strain AB0220: cultivability andphenotypic stability over 9 years of preservation 223
Application of denaturing gradient gel electrophoresis (DGGE) analysis to evaluate acetic acid bacteria in traditional balsamic vinegar 216
Candida humilis - dominant species in sourdoughs for the production of durum wheat bran flour bread 209
Aerobic submerged fermentation by acetic acid bacteria for vinegar production: process and biotechnological aspects 209
Microflora Y La Tecnología De Producción Del Vinagre Balsámico Tradicional. 205
Characterization of acetic acid bacteria in traditional balsamic vinegar 202
Acetic Acid Bacteria Taxonomy from Early Descriptions to Molecular Techniques 189
Acetic acid bacteria in traditional balsamic vinegar: Phenotypic traits relevant for starter cultures selection 187
Bacterial Community Characterization in Paper Mill White Water 187
Preservation, Characterization and Exploitation of Microbial Biodiversity: The Perspective of the Italian Network of Culture Collections 186
Characterization of bio-nanocomposite films based on gelatin/polyvinyl alcohol blend reinforced with bacterial cellulose nanowhiskers for food packaging applications 185
Exploring the Microbial Community of Traditional Sourdoughs to Select Yeasts and Lactic Acid Bacteria 185
Preservation of Acetic Acid Bacteria 181
Fermentation strategy to produce high gluconate vinegar 175
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 165
Technological and Microbiological Aspects of Traditional Balsamic Vinegar and Their Influence on Quality and Sensorial Properties 161
Oxidative fermentations and exopolysaccharides production by acetic acid bacteria: a mini review 159
Studio molecolare e fenotipico di lieviti in paste acide tradizionali 157
Design of a New Fermented Beverage from Medicinal Plantsand Organic Sugarcane Molasses via Lactic Fermentation. 155
MODELLO TEORICO PER LA VALUTAZIONE DELL’ ETÀ E DELLA PRODUTTIVITÀ MASSIMA DI UNA BATTERIA DI ACETO BALSAMICO TRADIZIONALE DI REGGIO EMILIA. 152
Acetic Acid Bacteria, Biotechnological Applications 145
Traditional balsamic vinegar: a microbiological overview 143
Introductory note [to special issue on vinegars and acetic acid bacteria] 139
Acetic acid bacteria: features and impact in bio-applications 138
Evaluation and optimisation of bacterial genomic DNA extraction forno-culture techniques applied to vinegars 137
Nuove frontiere nello studio dei batteri acetici: la DGGE 136
Exploring K2G30 Genome: A High Bacterial Cellulose Producing Strain in Glucose and Mannitol Based Media 135
Lieviti e zuccheri nell’Aceto Balsamico Tradizionale. 133
Drosophila, efficaci le reti ma servono soluzioni più convenienti 133
Mechanical and structural properties of environmental green composites based on functionalized bacterial cellulose 131
Yeasts and Lactic Acid Bacteria for Panettone Production: An Assessment of Candidate Strains 129
Sorting of mitocondrial DNA and proteins in the progeny of Saccharomyces interspecific hybrids 128
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
Occurrence and dominance of yeast species in sourdough 126
KOMBUCHA TEA: A BIORESOURCE FOR ACETICACID BACTERIA 126
Acetic acid bacteria of traditional balsamic vinegar. 124
Genome sequencing and phylogenetic analysis of K1G4: a new Komagataeibacter strain producing bacterial cellulose from different carbon sources 121
Diversity of Acetobacter pasteurianus Strains IsolatedFrom Solid-State Fermentation of Cereal Vinegars 120
Kombucha Tea as a Reservoir of Cellulose Producing Bacteria: Assessing Diversity among Komagataeibacter Isolates 120
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
Functional and Healthy Features of Conventional and Non-Conventional Sourdoughs 118
Acetic acid bacteria from Unimore microbial culture collection: biolomics platform as a tool for their industrial exploitation 116
Selection of Wine Saccharomyces cerevisiae Strains and Their Screening for the Adsorption Activity of Pigments, Phenolics and Ochratoxin A 116
I campioni del Palio Matildico e gli indicatori di qualità dell'aceto balsamico tradizionale 115
Vinegars 115
Valorization of cheese whey using microbial fermentations 115
DNA fingerprinting methods used for identification of yeasts isolated from Sicilian sourdoughs 114
Acido succinico quale causa della mancata rifermentazione spontanea in bottiglia del Lambrusco 114
Batteri dell’Aceto Balsamico Tradizionale: caratteristiche fenotipiche, molecolari e tecnologiche. 114
Assessing effectiveness of Komagataeibacter strains for producing surface-microstructured cellulose via guided assembly-based biolithography. 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. 113
Età dell'aceto balsamico ed altri aspetti pratici 112
DIVERSITY AND DYNAMICS OF CULTIVABLEPOPULATION OF ACETIC ACID BACTERIA ANDYEASTS IN KOMBUCHA 112
Vinegar production from Citrus bergamia by-products and preservation of bioactive compounds 112
Conducting High acetic acid and temperature acetification processes by Acetobacter pasteurianus UMCC 2951 111
Acetic acid bacteria in Traditional Balsamic Vinegar by PCR-DGGE analysis 108
Acetic Acid Bacteria of Unimore Microbial Culture Collection: from strains preservation to selected starter cultures distribution 107
Detection of Acetic Acid Bacteria in Traditional Balsamic Vinegar by PCR-DGGE analysis 106
Microbiologia degli aceti 106
No-culture strategy for tracking AAB and yeasts in low-acidic and high polyphenolic niches 106
A new Ciboria sp. for soil mycoremediation and the bacterial contribution to the depletion of total petroleum hydrocarbons 106
An integrated approach to achieve environmentally sustainable control of the new emerging pest Drosophila suzukii in cherry orchards of Emilia Romagna 105
vinegars and acetic acid bacteria international symposium 104
Applicazione della tecnica rDNA PCR-DGGE nello studio della popolazione lattica dominante in parmigiano reggiano 104
Uniparental Mitochondrial Inheritance in Saccaromyces spore coniugation. 102
Influenza della composizione del mezzo sull’attività biologica dell’ABT. 101
ANCHE LA TRADIZIONE VA STUDIATA: RISULTATI PRELIMINARI PER L’INDIVIDUAZIONE DI “STARTER” PER ACETO BALSAMICO TRADIZIONALE 100
I batteri acetici. 98
Ricerche finalizzate alla tutela e tipicità dell'Aceto Balsamico Tradizionale di Reggio Emilia 98
Special Issue "Vinegars and Acetic Acid Bacteria 2005 94
Transmission of mt DNA and mitochondrial proteins in the progeny of Saccharomyces hybrids 93
Improvement of traditional vinegar production by selected acetic acid bacterium strain: Acetobacter pasteurianus as acetification starter 91
Acetic Acid Bacteria 90
Vinegar eels: state of the art and perspectives. 88
Theoretical approach to age determination of Traditional BalsamicVinegar 88
Traditional Balsamic Vinegar: a microbiological overviw 87
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
Date Fruits as Raw Material for Vinegar and Non-Alcoholic Fermented Beverages 86
Transmission of mtdna and mitochondrial proteins in the progeny of Saccharomyces interspecific hybrids. 85
Totale 18.881
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Categoria #
all - tutte 57.112
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 57.112
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/2019794 0 0 0 0 0 0 0 0 0 197 311 286
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
2023/20243.061 140 195 272 396 462 408 309 367 257 255 0 0
Totale 20.417