GULLO, Maria
 Distribuzione geografica
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Continente #
EU - Europa 17.090
NA - Nord America 14.343
AS - Asia 9.215
SA - Sud America 1.216
AF - Africa 247
OC - Oceania 77
Continente sconosciuto - Info sul continente non disponibili 5
Totale 42.193
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Nazione #
US - Stati Uniti d'America 14.007
IT - Italia 10.302
CN - Cina 2.775
SG - Singapore 2.692
GB - Regno Unito 2.537
HK - Hong Kong 915
VN - Vietnam 799
BR - Brasile 796
SE - Svezia 774
DE - Germania 632
KR - Corea 481
NL - Olanda 459
FR - Francia 426
RU - Federazione Russa 385
BD - Bangladesh 367
UA - Ucraina 305
FI - Finlandia 281
TR - Turchia 230
IN - India 199
ES - Italia 150
AR - Argentina 138
CA - Canada 138
ID - Indonesia 137
MX - Messico 133
BG - Bulgaria 132
CH - Svizzera 105
BE - Belgio 86
PL - Polonia 80
AT - Austria 78
JP - Giappone 76
CO - Colombia 75
ZA - Sudafrica 69
AU - Australia 67
PK - Pakistan 66
IE - Irlanda 65
PH - Filippine 63
PE - Perù 59
IQ - Iraq 56
IR - Iran 50
LT - Lituania 49
TH - Thailandia 44
CL - Cile 43
EC - Ecuador 42
MY - Malesia 40
CI - Costa d'Avorio 39
AE - Emirati Arabi Uniti 32
DK - Danimarca 30
RO - Romania 29
TW - Taiwan 29
VE - Venezuela 28
SA - Arabia Saudita 27
UZ - Uzbekistan 25
HR - Croazia 24
MA - Marocco 22
EG - Egitto 21
TN - Tunisia 21
CZ - Repubblica Ceca 20
GR - Grecia 20
HU - Ungheria 20
KE - Kenya 20
BO - Bolivia 16
NP - Nepal 15
PT - Portogallo 15
CR - Costa Rica 14
JO - Giordania 13
DZ - Algeria 12
BA - Bosnia-Erzegovina 11
IL - Israele 11
PY - Paraguay 11
SI - Slovenia 11
DO - Repubblica Dominicana 10
ET - Etiopia 10
LV - Lettonia 10
NZ - Nuova Zelanda 10
SY - Repubblica araba siriana 10
BH - Bahrain 9
NG - Nigeria 9
JM - Giamaica 8
LB - Libano 8
MD - Moldavia 8
NI - Nicaragua 8
NO - Norvegia 8
SK - Slovacchia (Repubblica Slovacca) 8
KZ - Kazakistan 7
UY - Uruguay 7
AZ - Azerbaigian 6
HN - Honduras 6
RS - Serbia 6
OM - Oman 5
PA - Panama 5
PS - Palestinian Territory 5
TT - Trinidad e Tobago 5
CY - Cipro 4
EE - Estonia 4
GA - Gabon 4
QA - Qatar 4
AL - Albania 3
AM - Armenia 3
BY - Bielorussia 3
IS - Islanda 3
Totale 42.135
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Città #
Southend 1.879
Singapore 1.594
Santa Clara 1.579
Ashburn 1.427
Hefei 1.238
Hong Kong 886
Fairfield 885
Chandler 881
San Jose 724
Milan 697
Jacksonville 607
Woodbridge 602
Modena 495
Dearborn 457
Nyköping 445
Seoul 441
Bologna 438
Beijing 431
Houston 428
Rome 352
London 344
Parma 335
Seattle 317
Wilmington 312
New York 305
Ann Arbor 303
Council Bluffs 279
Cambridge 266
Los Angeles 254
Ho Chi Minh City 253
Chicago 192
Hanoi 191
The Dalles 171
Helsinki 158
Reggio Emilia 150
Turin 134
Princeton 128
Dallas 127
Naples 127
Des Moines 120
Sofia 115
Buffalo 114
Fremont 111
Lauterbourg 109
Izmir 101
Eugene 97
Redwood City 96
São Paulo 95
Orem 93
Florence 89
Jakarta 89
San Diego 89
Salt Lake City 75
Moscow 74
Verona 70
Shanghai 68
Munich 65
Bari 60
Bremen 59
Catania 59
Padova 58
Dublin 56
Palermo 49
Lima 48
Boardman 47
Frankfurt am Main 46
Chennai 43
Venice 42
Warsaw 41
Cesena 40
Coccaglio 40
Brescia 39
Toronto 39
Johannesburg 38
Kent 38
Mexico City 38
Phoenix 38
Abidjan 37
Da Nang 37
Sogliano al Rubicone 37
Brussels 36
Nuremberg 36
Grafing 35
Perugia 35
Atlanta 34
Amsterdam 33
Columbus 33
Haiphong 33
Rho 32
Fidenza 31
Genoa 31
Tokyo 31
Formigine 30
Brooklyn 29
San Francisco 29
San Giuliano Milanese 29
Elk Grove Village 28
Foggia 28
Torino 28
Guangzhou 27
Totale 24.159
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Nome #
Cristallizzazione dell'aceto balsamico tradizionale 3.095
I batteri acetici 2.949
Succession of Selected Strains of Acetobacter pasteurianus and Other Acetic Acid Bacteria in Traditional Balsamic Vinegar 770
I microrganismi dell'aceto balsamico. 745
Le fermentazioni dell’aceto balsamico tradizionale 588
I balsamici: fermentazione acetica, viscosità e parametri sensoriali 539
Il prosciutto cotto quale sistema modello per lo studio della previsione della shelf-life. 507
La produzione industriale dell’aceto: colture indigene e selezionate 500
Acetic Acid Bacteria: Physiology and Carbon Sources Oxidation 490
Le Fermentazioni dell’Aceto Balsamico Tradizionale 487
Aspetti microbiologici nella gestione di una batteria di Aceto Balsamico Tradizionale 478
Colture starter per la produzione di Aceto Balsamico Tradizionale: aspetti pratici ed applicativi 458
Characterization of acetic acid bacteria in traditional balsamic vinegar 446
Aceto 429
Characterization of bio-nanocomposite films based on gelatin/polyvinyl alcohol blend reinforced with bacterial cellulose nanowhiskers for food packaging applications 429
Isolamento e selezione di batteri acetici per aceto balsamico tradizionale 425
Increased production of bacterial cellulose as starting point for scaled-up applications 421
Oxidative fermentations and exopolysaccharides production by acetic acid bacteria: a mini review 412
Applicazioni dei batteri acetici 390
Biotechnological production of cellulose by acetic acid bacteria: current state and perspectives 390
Aerobic submerged fermentation by acetic acid bacteria for vinegar production: process and biotechnological aspects 386
Application of denaturing gradient gel electrophoresis (DGGE) analysis to evaluate acetic acid bacteria in traditional balsamic vinegar 382
Candida humilis - dominant species in sourdoughs for the production of durum wheat bran flour bread 381
Feasible acetic acid fermentations of alcoholic and sugary substrates in combined operation mode 368
Acetic acid bacteria in traditional balsamic vinegar: Phenotypic traits relevant for starter cultures selection 367
Acetobacter pasteurianus strain AB0220: cultivability andphenotypic stability over 9 years of preservation 362
Acetic Acid Bacteria Taxonomy from Early Descriptions to Molecular Techniques 354
MODELLO TEORICO PER LA VALUTAZIONE DELL’ ETÀ E DELLA PRODUTTIVITÀ MASSIMA DI UNA BATTERIA DI ACETO BALSAMICO TRADIZIONALE DI REGGIO EMILIA. 353
Exploring the Microbial Community of Traditional Sourdoughs to Select Yeasts and Lactic Acid Bacteria 353
Preparation and characterization of active chitosan/bacterial cellulose nano-whisker composite film enriched with lauroyl arginate ethyl for food packaging applications - Microbial Diversity 2019 347
Nuove frontiere nello studio dei batteri acetici: la DGGE 339
Yeasts and Lactic Acid Bacteria for Panettone Production: An Assessment of Candidate Strains 335
Technological and Microbiological Aspects of Traditional Balsamic Vinegar and Their Influence on Quality and Sensorial Properties 328
Microflora Y La Tecnología De Producción Del Vinagre Balsámico Tradicional. 312
Fermentation strategy to produce high gluconate vinegar 311
Diversity of Acetobacter pasteurianus Strains IsolatedFrom Solid-State Fermentation of Cereal Vinegars 301
Drosophila, efficaci le reti ma servono soluzioni più convenienti 299
Bacterial Community Characterization in Paper Mill White Water 296
Mechanical and structural properties of environmental green composites based on functionalized bacterial cellulose 290
Acetic acid bacteria of traditional balsamic vinegar. 289
Kombucha Tea as a Reservoir of Cellulose Producing Bacteria: Assessing Diversity among Komagataeibacter Isolates 288
Exploring K2G30 Genome: A High Bacterial Cellulose Producing Strain in Glucose and Mannitol Based Media 285
Acetic Acid Bacteria, Biotechnological Applications 284
Acido succinico quale causa della mancata rifermentazione spontanea in bottiglia del Lambrusco 282
Acetic acid bacteria in Traditional Balsamic Vinegar by PCR-DGGE analysis 280
Acetic acid bacteria from Unimore microbial culture collection: biolomics platform as a tool for their industrial exploitation 277
Assessing effectiveness of Komagataeibacter strains for producing surface-microstructured cellulose via guided assembly-based biolithography. 276
Traditional balsamic vinegar 275
An integrated approach to achieve environmentally sustainable control of the new emerging pest Drosophila suzukii in cherry orchards of Emilia Romagna 273
Better under stress: Improving bacterial cellulose production by Komagataeibacter xylinus K2G30 (UMCC 2756) using adaptive laboratory evolution 271
Valorization of wheat bread waste and cheese whey through cultivation of lactic acid bacteria for bio-preservation of bakery products 268
Preservation of Acetic Acid Bacteria 267
Acetic acid bacteria in agro-wastes: from cheese whey and olive mill wastewater to cellulose 266
Influenza della composizione del mezzo sull’attività biologica dell’ABT. 265
Preservation, Characterization and Exploitation of Microbial Biodiversity: The Perspective of the Italian Network of Culture Collections 265
Acetic acid bacteria: features and impact in bio-applications 264
ANCHE LA TRADIZIONE VA STUDIATA: RISULTATI PRELIMINARI PER L’INDIVIDUAZIONE DI “STARTER” PER ACETO BALSAMICO TRADIZIONALE 257
Batteri dell’Aceto Balsamico Tradizionale: caratteristiche fenotipiche, molecolari e tecnologiche. 256
Adaptive Mechanisms of Wine Yeast Strains Under Ethanol-Induced Stress 255
I campioni del Palio Matildico e gli indicatori di qualità dell'aceto balsamico tradizionale 255
Traditional balsamic vinegar: a microbiological overview 255
Design of a New Fermented Beverage from Medicinal Plantsand Organic Sugarcane Molasses via Lactic Fermentation. 254
A new Ciboria sp. for soil mycoremediation and the bacterial contribution to the depletion of total petroleum hydrocarbons 253
Anti-Spoilage Activity and Exopolysaccharides Production by Selected Lactic Acid Bacteria 252
Studio molecolare e fenotipico di lieviti in paste acide tradizionali 251
KOMBUCHA TEA: A BIORESOURCE FOR ACETICACID BACTERIA 248
Candidate Acetic Acid Bacteria Strains for Levan Production 248
Introductory note [to special issue on vinegars and acetic acid bacteria] 247
Sorting of mitocondrial DNA and proteins in the progeny of Saccharomyces interspecific hybrids 247
Età dell'aceto balsamico ed altri aspetti pratici 247
Applicazione della tecnica rDNA PCR-DGGE nello studio della popolazione lattica dominante in parmigiano reggiano 247
Evaluation and optimisation of bacterial genomic DNA extraction forno-culture techniques applied to vinegars 247
Genome sequencing and phylogenetic analysis of K1G4: a new Komagataeibacter strain producing bacterial cellulose from different carbon sources 244
Acetic Acid Bacteria of Unimore Microbial Culture Collection: from strains preservation to selected starter cultures distribution 242
Date Fruits as Raw Material for Vinegar and Non-Alcoholic Fermented Beverages 242
Selection of Wine Saccharomyces cerevisiae Strains and Their Screening for the Adsorption Activity of Pigments, Phenolics and Ochratoxin A 241
Functional and Healthy Features of Conventional and Non-Conventional Sourdoughs 241
Microbiologia degli aceti 237
Non-thermal techniques and the “hurdle” approach: How is food technology evolving? 236
Valorization of cheese whey using microbial fermentations 235
vinegars and acetic acid bacteria international symposium 232
Lieviti e zuccheri nell’Aceto Balsamico Tradizionale. 230
Occurrence and dominance of yeast species in sourdough 230
DNA fingerprinting methods used for identification of yeasts isolated from Sicilian sourdoughs 229
Detection of Acetic Acid Bacteria in Traditional Balsamic Vinegar by PCR-DGGE analysis 226
Oxidation of sugars and polyalcohols by acetic acid bacteria during surface culture fermentation 226
No-culture strategy for tracking AAB and yeasts in low-acidic and high polyphenolic niches 225
DIVERSITY AND DYNAMICS OF CULTIVABLEPOPULATION OF ACETIC ACID BACTERIA ANDYEASTS IN KOMBUCHA 223
Conducting High acetic acid and temperature acetification processes by Acetobacter pasteurianus UMCC 2951 223
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. 219
Vinegar production from Citrus bergamia by-products and preservation of bioactive compounds 212
Pressione selettiva del mosto cotto sull’attività biologica dell’ABT. 209
Vinegars 207
Defining Paenibacillus azoreducens (P8) and Acetobacter pasteurianus (UMCC 2951) strains performances in producing acetic acid 206
Acetic Acid Bacteria 202
Ricerche finalizzate alla tutela e tipicità dell'Aceto Balsamico Tradizionale di Reggio Emilia 197
Improvement of traditional vinegar production by selected acetic acid bacterium strain: Acetobacter pasteurianus as acetification starter 196
I microrganismi del balsamico ed aspetti della qualità 194
Advances in Food, Bioproducts and Natural Byproducts for a Sustainable Future: From Conventional to Innovative Processes 193
Low-Temperature Active Dry Yeast Rehydration: Nutrients for Enhanced Fermentation and Membrane Fluidity 191
Totale 36.294
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Categoria #
all - tutte 126.392
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 126.392
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021196 0 0 0 0 0 0 0 0 0 0 0 196
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
2025/202612.564 1.097 638 1.022 1.347 1.504 824 1.357 635 1.353 1.188 943 656
Totale 42.509