GULLO, Maria
 Distribuzione geografica
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Continente #
EU - Europa 12.224
NA - Nord America 9.851
AS - Asia 2.116
SA - Sud America 186
AF - Africa 24
OC - Oceania 22
Continente sconosciuto - Info sul continente non disponibili 2
Totale 24.425
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Nazione #
US - Stati Uniti d'America 9.750
IT - Italia 7.477
GB - Regno Unito 2.130
SE - Svezia 701
SG - Singapore 675
CN - Cina 656
DE - Germania 457
UA - Ucraina 269
HK - Hong Kong 220
FR - Francia 208
FI - Finlandia 190
TR - Turchia 181
BG - Bulgaria 129
CH - Svizzera 82
ES - Italia 80
ID - Indonesia 75
BE - Belgio 73
NL - Olanda 73
IE - Irlanda 56
IN - India 56
RU - Federazione Russa 52
CA - Canada 50
BR - Brasile 44
MX - Messico 44
AT - Austria 41
LT - Lituania 40
IR - Iran 39
PE - Perù 39
CO - Colombia 37
AR - Argentina 35
JP - Giappone 31
KR - Corea 31
PH - Filippine 31
TH - Thailandia 31
PL - Polonia 28
VN - Vietnam 26
HR - Croazia 20
CL - Cile 17
DK - Danimarca 17
GR - Grecia 16
RO - Romania 16
AU - Australia 15
MY - Malesia 14
CZ - Repubblica Ceca 13
PK - Pakistan 13
TW - Taiwan 13
BA - Bosnia-Erzegovina 9
HU - Ungheria 8
EC - Ecuador 7
EG - Egitto 7
NZ - Nuova Zelanda 7
BO - Bolivia 6
MD - Moldavia 6
PT - Portogallo 6
SY - Repubblica araba siriana 6
NO - Norvegia 5
SI - Slovenia 5
SK - Slovacchia (Repubblica Slovacca) 5
TN - Tunisia 5
NG - Nigeria 4
ZA - Sudafrica 4
IL - Israele 3
IS - Islanda 3
MT - Malta 3
AM - Armenia 2
BD - Bangladesh 2
CY - Cipro 2
DO - Repubblica Dominicana 2
EU - Europa 2
IQ - Iraq 2
LI - Liechtenstein 2
NP - Nepal 2
UZ - Uzbekistan 2
AL - Albania 1
AN - Antille olandesi 1
AZ - Azerbaigian 1
BF - Burkina Faso 1
CI - Costa d'Avorio 1
CM - Camerun 1
CR - Costa Rica 1
CU - Cuba 1
EE - Estonia 1
GT - Guatemala 1
KZ - Kazakistan 1
LK - Sri Lanka 1
LU - Lussemburgo 1
MZ - Mozambico 1
PR - Porto Rico 1
SM - San Marino 1
VE - Venezuela 1
Totale 24.425
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Città #
Southend 1.879
Santa Clara 1.480
Fairfield 885
Chandler 881
Ashburn 661
Jacksonville 602
Woodbridge 601
Singapore 496
Milan 475
Dearborn 456
Nyköping 445
Houston 415
Modena 399
Seattle 310
Ann Arbor 303
Wilmington 303
Parma 297
Cambridge 266
Bologna 255
Rome 239
Hong Kong 210
Beijing 181
New York 181
Princeton 128
Des Moines 120
Sofia 113
Fremont 111
Turin 100
Eugene 97
Redwood City 96
Izmir 93
Helsinki 92
Reggio Emilia 89
San Diego 88
Dallas 75
Jakarta 66
Bremen 59
Florence 57
Naples 57
Catania 54
Verona 54
Bari 51
London 51
Dublin 48
Padova 42
Coccaglio 40
Cesena 37
Sogliano al Rubicone 37
Palermo 36
Brussels 35
Grafing 35
Lima 34
Rho 32
Brescia 31
San Giuliano Milanese 29
Boardman 28
Foggia 28
Torino 28
Norwalk 27
Venice 27
Shanghai 25
Reggio Nell'emilia 24
Castelfidardo 23
Perugia 23
Ravenna 23
Fidenza 22
Formigine 22
Los Angeles 22
Piacenza 22
San Mateo 22
Mirandola 21
Falls Church 20
Genoa 20
Toronto 20
Bergamo 18
Carpi 18
Gorgonzola 18
Guangzhou 18
Imola 18
Moscow 18
Como 17
Frankfurt am Main 17
Misterbianco 17
Ottawa 17
Reggio Calabria 17
Segrate 17
Trezzano Sul Naviglio 17
Bangkok 16
Kunming 16
Munich 16
Monza 15
Renton 15
Udine 15
Bagnolo Mella 14
Dong Ket 14
Ferrara 14
Napoli 14
Paris 14
Pavia 14
Pisa 14
Totale 15.172
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Nome #
Cristallizzazione dell'aceto balsamico tradizionale 2.469
I batteri acetici 1.599
Succession of Selected Strains of Acetobacter pasteurianus and Other Acetic Acid Bacteria in Traditional Balsamic Vinegar 704
I microrganismi dell'aceto balsamico. 475
Le fermentazioni dell’aceto balsamico tradizionale 455
Le Fermentazioni dell’Aceto Balsamico Tradizionale 367
Il prosciutto cotto quale sistema modello per lo studio della previsione della shelf-life. 352
I balsamici: fermentazione acetica, viscosità e parametri sensoriali 352
Aspetti microbiologici nella gestione di una batteria di Aceto Balsamico Tradizionale 351
Isolamento e selezione di batteri acetici per aceto balsamico tradizionale 320
Colture starter per la produzione di Aceto Balsamico Tradizionale: aspetti pratici ed applicativi 319
La produzione industriale dell’aceto: colture indigene e selezionate 315
Increased production of bacterial cellulose as starting point for scaled-up applications 302
Applicazioni dei batteri acetici 282
Aceto 266
Feasible acetic acid fermentations of alcoholic and sugary substrates in combined operation mode 259
Biotechnological production of cellulose by acetic acid bacteria: current state and perspectives 252
Acetobacter pasteurianus strain AB0220: cultivability andphenotypic stability over 9 years of preservation 248
Acetic Acid Bacteria: Physiology and Carbon Sources Oxidation 248
Application of denaturing gradient gel electrophoresis (DGGE) analysis to evaluate acetic acid bacteria in traditional balsamic vinegar 247
Aerobic submerged fermentation by acetic acid bacteria for vinegar production: process and biotechnological aspects 237
Candida humilis - dominant species in sourdoughs for the production of durum wheat bran flour bread 234
Microflora Y La Tecnología De Producción Del Vinagre Balsámico Tradicional. 232
Acetic Acid Bacteria Taxonomy from Early Descriptions to Molecular Techniques 231
Characterization of acetic acid bacteria in traditional balsamic vinegar 228
Characterization of bio-nanocomposite films based on gelatin/polyvinyl alcohol blend reinforced with bacterial cellulose nanowhiskers for food packaging applications 217
Exploring the Microbial Community of Traditional Sourdoughs to Select Yeasts and Lactic Acid Bacteria 214
Acetic acid bacteria in traditional balsamic vinegar: Phenotypic traits relevant for starter cultures selection 212
Preservation, Characterization and Exploitation of Microbial Biodiversity: The Perspective of the Italian Network of Culture Collections 207
Bacterial Community Characterization in Paper Mill White Water 205
Preservation of Acetic Acid Bacteria 203
Fermentation strategy to produce high gluconate vinegar 200
MODELLO TEORICO PER LA VALUTAZIONE DELL’ ETÀ E DELLA PRODUTTIVITÀ MASSIMA DI UNA BATTERIA DI ACETO BALSAMICO TRADIZIONALE DI REGGIO EMILIA. 197
Traditional balsamic vinegar 191
Preparation and characterization of active chitosan/bacterial cellulose nano-whisker composite film enriched with lauroyl arginate ethyl for food packaging applications - Microbial Diversity 2019 189
Technological and Microbiological Aspects of Traditional Balsamic Vinegar and Their Influence on Quality and Sensorial Properties 189
Studio molecolare e fenotipico di lieviti in paste acide tradizionali 180
Oxidative fermentations and exopolysaccharides production by acetic acid bacteria: a mini review 180
Design of a New Fermented Beverage from Medicinal Plantsand Organic Sugarcane Molasses via Lactic Fermentation. 176
Acetic Acid Bacteria, Biotechnological Applications 169
Drosophila, efficaci le reti ma servono soluzioni più convenienti 167
Acetic acid bacteria: features and impact in bio-applications 166
Traditional balsamic vinegar: a microbiological overview 162
Exploring K2G30 Genome: A High Bacterial Cellulose Producing Strain in Glucose and Mannitol Based Media 162
Yeasts and Lactic Acid Bacteria for Panettone Production: An Assessment of Candidate Strains 162
Nuove frontiere nello studio dei batteri acetici: la DGGE 161
Introductory note [to special issue on vinegars and acetic acid bacteria] 158
Mechanical and structural properties of environmental green composites based on functionalized bacterial cellulose 158
Lieviti e zuccheri nell’Aceto Balsamico Tradizionale. 157
Kombucha Tea as a Reservoir of Cellulose Producing Bacteria: Assessing Diversity among Komagataeibacter Isolates 155
Acetic acid bacteria from Unimore microbial culture collection: biolomics platform as a tool for their industrial exploitation 154
Evaluation and optimisation of bacterial genomic DNA extraction forno-culture techniques applied to vinegars 154
Genome sequencing and phylogenetic analysis of K1G4: a new Komagataeibacter strain producing bacterial cellulose from different carbon sources 152
Sorting of mitocondrial DNA and proteins in the progeny of Saccharomyces interspecific hybrids 150
Acetic acid bacteria of traditional balsamic vinegar. 149
KOMBUCHA TEA: A BIORESOURCE FOR ACETICACID BACTERIA 149
Functional and Healthy Features of Conventional and Non-Conventional Sourdoughs 148
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. 147
Assessing effectiveness of Komagataeibacter strains for producing surface-microstructured cellulose via guided assembly-based biolithography. 147
Batteri dell’Aceto Balsamico Tradizionale: caratteristiche fenotipiche, molecolari e tecnologiche. 146
DNA fingerprinting methods used for identification of yeasts isolated from Sicilian sourdoughs 145
Acido succinico quale causa della mancata rifermentazione spontanea in bottiglia del Lambrusco 145
Occurrence and dominance of yeast species in sourdough 144
Acetic acid bacteria in Traditional Balsamic Vinegar by PCR-DGGE analysis 143
Microbiologia degli aceti 140
I campioni del Palio Matildico e gli indicatori di qualità dell'aceto balsamico tradizionale 140
Diversity of Acetobacter pasteurianus Strains IsolatedFrom Solid-State Fermentation of Cereal Vinegars 139
Selection of Wine Saccharomyces cerevisiae Strains and Their Screening for the Adsorption Activity of Pigments, Phenolics and Ochratoxin A 139
Età dell'aceto balsamico ed altri aspetti pratici 138
Applicazione della tecnica rDNA PCR-DGGE nello studio della popolazione lattica dominante in parmigiano reggiano 138
Vinegar production from Citrus bergamia by-products and preservation of bioactive compounds 138
Pressione selettiva del mosto cotto sull’attività biologica dell’ABT. 137
Oxidation of sugars and polyalcohols by acetic acid bacteria during surface culture fermentation 136
Valorization of cheese whey using microbial fermentations 135
A new Ciboria sp. for soil mycoremediation and the bacterial contribution to the depletion of total petroleum hydrocarbons 135
Vinegars 134
I microrganismi dell'aceto balsamico. Atti convegno:"anche la tradizione va studiata" ricerche preliminari per l'individuazione di starter per l'Aceto Balsamico Tradizionale. 133
Acetic Acid Bacteria of Unimore Microbial Culture Collection: from strains preservation to selected starter cultures distribution 132
vinegars and acetic acid bacteria international symposium 131
DIVERSITY AND DYNAMICS OF CULTIVABLEPOPULATION OF ACETIC ACID BACTERIA ANDYEASTS IN KOMBUCHA 131
Conducting High acetic acid and temperature acetification processes by Acetobacter pasteurianus UMCC 2951 131
ANCHE LA TRADIZIONE VA STUDIATA: RISULTATI PRELIMINARI PER L’INDIVIDUAZIONE DI “STARTER” PER ACETO BALSAMICO TRADIZIONALE 130
An integrated approach to achieve environmentally sustainable control of the new emerging pest Drosophila suzukii in cherry orchards of Emilia Romagna 129
Detection of Acetic Acid Bacteria in Traditional Balsamic Vinegar by PCR-DGGE analysis 128
Influenza della composizione del mezzo sull’attività biologica dell’ABT. 123
No-culture strategy for tracking AAB and yeasts in low-acidic and high polyphenolic niches 123
Uniparental Mitochondrial Inheritance in Saccaromyces spore coniugation. 123
Date Fruits as Raw Material for Vinegar and Non-Alcoholic Fermented Beverages 121
Ricerche finalizzate alla tutela e tipicità dell'Aceto Balsamico Tradizionale di Reggio Emilia 119
Better under stress: Improving bacterial cellulose production by Komagataeibacter xylinus K2G30 (UMCC 2756) using adaptive laboratory evolution 118
Candidate Acetic Acid Bacteria Strains for Levan Production 118
I batteri acetici. 115
Anti-Spoilage Activity and Exopolysaccharides Production by Selected Lactic Acid Bacteria 115
Special Issue "Vinegars and Acetic Acid Bacteria 2005 112
Acetic Acid Bacteria 112
Vinegar eels: state of the art and perspectives. 111
Transmission of mt DNA and mitochondrial proteins in the progeny of Saccharomyces hybrids 111
Improvement of traditional vinegar production by selected acetic acid bacterium strain: Acetobacter pasteurianus as acetification starter 110
Theoretical approach to age determination of Traditional BalsamicVinegar 107
Limits of r-DNA-NTS2 regions on the taxonomy of Saccharomyces genus 105
Totale 22.491
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Categoria #
all - tutte 76.145
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 76.145
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20202.203 0 0 0 0 0 426 533 321 299 183 260 181
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
2024/20253.548 291 248 280 587 1.353 789 0 0 0 0 0 0
Totale 24.714