GULLO, Maria
 Distribuzione geografica
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Continente #
EU - Europa 15.581
NA - Nord America 12.101
AS - Asia 6.950
SA - Sud America 959
AF - Africa 151
OC - Oceania 32
Continente sconosciuto - Info sul continente non disponibili 5
Totale 35.779
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Nazione #
US - Stati Uniti d'America 11.883
IT - Italia 9.329
CN - Cina 2.514
GB - Regno Unito 2.479
SG - Singapore 2.174
HK - Hong Kong 779
SE - Svezia 774
BR - Brasile 652
DE - Germania 588
RU - Federazione Russa 379
NL - Olanda 364
KR - Corea 363
VN - Vietnam 320
UA - Ucraina 291
FR - Francia 278
FI - Finlandia 222
TR - Turchia 203
ES - Italia 133
BG - Bulgaria 130
ID - Indonesia 105
IN - India 105
AR - Argentina 101
CA - Canada 100
CH - Svizzera 97
MX - Messico 83
BE - Belgio 77
AT - Austria 72
PL - Polonia 64
IE - Irlanda 63
JP - Giappone 58
CO - Colombia 57
PE - Perù 53
IR - Iran 49
LT - Lituania 49
ZA - Sudafrica 47
PH - Filippine 40
CI - Costa d'Avorio 38
TH - Thailandia 36
BD - Bangladesh 33
EC - Ecuador 32
PK - Pakistan 29
CL - Cile 28
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
EG - Egitto 14
HU - Ungheria 14
AE - Emirati Arabi Uniti 13
VE - Venezuela 13
BO - Bolivia 11
MA - Marocco 11
TN - Tunisia 11
BA - Bosnia-Erzegovina 10
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
MD - Moldavia 7
NZ - Nuova Zelanda 7
UZ - Uzbekistan 7
CR - Costa Rica 6
NP - Nepal 6
SK - Slovacchia (Repubblica Slovacca) 6
SY - Repubblica araba siriana 6
NG - Nigeria 5
AZ - Azerbaigian 4
ET - Etiopia 4
KZ - Kazakistan 4
LB - Libano 4
TT - Trinidad e Tobago 4
GA - Gabon 3
HN - Honduras 3
IS - Islanda 3
JO - Giordania 3
MT - Malta 3
NI - Nicaragua 3
UY - Uruguay 3
XK - ???statistics.table.value.countryCode.XK??? 3
AM - Armenia 2
BH - Bahrain 2
CY - Cipro 2
EU - Europa 2
JM - Giamaica 2
LI - Liechtenstein 2
MZ - Mozambico 2
PA - Panama 2
PR - Porto Rico 2
SN - Senegal 2
AL - Albania 1
Totale 35.752
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Città #
Southend 1.879
Santa Clara 1.503
Hefei 1.238
Singapore 1.221
Ashburn 1.072
Fairfield 885
Chandler 881
Hong Kong 761
Milan 616
Jacksonville 605
Woodbridge 601
Dearborn 456
Modena 448
Nyköping 445
Houston 421
Bologna 415
London 338
Parma 330
Seoul 328
Beijing 320
Seattle 317
Rome 313
Wilmington 312
Ann Arbor 303
Cambridge 266
New York 249
Los Angeles 201
Chicago 164
Reggio Emilia 147
Princeton 128
Ho Chi Minh City 121
Des Moines 120
Turin 118
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
Jakarta 82
The Dalles 82
São Paulo 81
Florence 78
Moscow 74
Salt Lake City 73
Hanoi 69
Shanghai 67
Munich 64
Verona 64
Bremen 59
Padova 58
Bari 57
Catania 56
Dublin 54
Lima 44
Palermo 43
Coccaglio 40
Brescia 38
Warsaw 38
Abidjan 37
Cesena 37
Kent 37
Sogliano al Rubicone 37
Venice 37
Boardman 35
Brussels 35
Grafing 35
Nuremberg 33
Rho 32
Toronto 32
Fidenza 31
Perugia 31
Formigine 30
Columbus 29
Frankfurt am Main 29
San Giuliano Milanese 29
Foggia 28
Torino 28
Genoa 27
Johannesburg 27
Norwalk 27
Phoenix 27
Elk Grove Village 26
Maserada sul Piave 26
Tarragona 26
Brooklyn 25
Guangzhou 25
Tokyo 25
Atlanta 24
Orem 24
Reggio Nell'emilia 24
Tampa 24
Wuhan 24
Castelfidardo 23
Denver 23
Totale 20.898
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Nome #
Cristallizzazione dell'aceto balsamico tradizionale 2.963
I batteri acetici 2.507
Succession of Selected Strains of Acetobacter pasteurianus and Other Acetic Acid Bacteria in Traditional Balsamic Vinegar 745
I microrganismi dell'aceto balsamico. 667
Le fermentazioni dell’aceto balsamico tradizionale 540
Il prosciutto cotto quale sistema modello per lo studio della previsione della shelf-life. 470
I balsamici: fermentazione acetica, viscosità e parametri sensoriali 469
Le Fermentazioni dell’Aceto Balsamico Tradizionale 456
Aspetti microbiologici nella gestione di una batteria di Aceto Balsamico Tradizionale 437
Colture starter per la produzione di Aceto Balsamico Tradizionale: aspetti pratici ed applicativi 421
La produzione industriale dell’aceto: colture indigene e selezionate 411
Characterization of acetic acid bacteria in traditional balsamic vinegar 403
Isolamento e selezione di batteri acetici per aceto balsamico tradizionale 396
Oxidative fermentations and exopolysaccharides production by acetic acid bacteria: a mini review 369
Increased production of bacterial cellulose as starting point for scaled-up applications 368
Aceto 357
Acetic Acid Bacteria: Physiology and Carbon Sources Oxidation 356
Applicazioni dei batteri acetici 353
Characterization of bio-nanocomposite films based on gelatin/polyvinyl alcohol blend reinforced with bacterial cellulose nanowhiskers for food packaging applications 350
Application of denaturing gradient gel electrophoresis (DGGE) analysis to evaluate acetic acid bacteria in traditional balsamic vinegar 343
Candida humilis - dominant species in sourdoughs for the production of durum wheat bran flour bread 331
Acetobacter pasteurianus strain AB0220: cultivability andphenotypic stability over 9 years of preservation 327
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 323
Biotechnological production of cellulose by acetic acid bacteria: current state and perspectives 321
Acetic Acid Bacteria Taxonomy from Early Descriptions to Molecular Techniques 312
Acetic acid bacteria in traditional balsamic vinegar: Phenotypic traits relevant for starter cultures selection 309
MODELLO TEORICO PER LA VALUTAZIONE DELL’ ETÀ E DELLA PRODUTTIVITÀ MASSIMA DI UNA BATTERIA DI ACETO BALSAMICO TRADIZIONALE DI REGGIO EMILIA. 303
Exploring the Microbial Community of Traditional Sourdoughs to Select Yeasts and Lactic Acid Bacteria 303
Microflora Y La Tecnología De Producción Del Vinagre Balsámico Tradicional. 287
Diversity of Acetobacter pasteurianus Strains IsolatedFrom Solid-State Fermentation of Cereal Vinegars 277
Bacterial Community Characterization in Paper Mill White Water 269
Preparation and characterization of active chitosan/bacterial cellulose nano-whisker composite film enriched with lauroyl arginate ethyl for food packaging applications - Microbial Diversity 2019 269
Fermentation strategy to produce high gluconate vinegar 268
Technological and Microbiological Aspects of Traditional Balsamic Vinegar and Their Influence on Quality and Sensorial Properties 266
Yeasts and Lactic Acid Bacteria for Panettone Production: An Assessment of Candidate Strains 260
Nuove frontiere nello studio dei batteri acetici: la DGGE 256
Traditional balsamic vinegar 251
Acetic acid bacteria of traditional balsamic vinegar. 249
Acetic Acid Bacteria, Biotechnological Applications 247
Preservation, Characterization and Exploitation of Microbial Biodiversity: The Perspective of the Italian Network of Culture Collections 244
Mechanical and structural properties of environmental green composites based on functionalized bacterial cellulose 244
Acetic acid bacteria from Unimore microbial culture collection: biolomics platform as a tool for their industrial exploitation 243
Preservation of Acetic Acid Bacteria 241
Kombucha Tea as a Reservoir of Cellulose Producing Bacteria: Assessing Diversity among Komagataeibacter Isolates 241
Studio molecolare e fenotipico di lieviti in paste acide tradizionali 233
Drosophila, efficaci le reti ma servono soluzioni più convenienti 230
Exploring K2G30 Genome: A High Bacterial Cellulose Producing Strain in Glucose and Mannitol Based Media 230
Acido succinico quale causa della mancata rifermentazione spontanea in bottiglia del Lambrusco 229
Assessing effectiveness of Komagataeibacter strains for producing surface-microstructured cellulose via guided assembly-based biolithography. 229
Acetic acid bacteria: features and impact in bio-applications 227
Batteri dell’Aceto Balsamico Tradizionale: caratteristiche fenotipiche, molecolari e tecnologiche. 226
Introductory note [to special issue on vinegars and acetic acid bacteria] 225
Better under stress: Improving bacterial cellulose production by Komagataeibacter xylinus K2G30 (UMCC 2756) using adaptive laboratory evolution 224
Sorting of mitocondrial DNA and proteins in the progeny of Saccharomyces interspecific hybrids 222
Acetic acid bacteria in Traditional Balsamic Vinegar by PCR-DGGE analysis 222
ANCHE LA TRADIZIONE VA STUDIATA: RISULTATI PRELIMINARI PER L’INDIVIDUAZIONE DI “STARTER” PER ACETO BALSAMICO TRADIZIONALE 222
KOMBUCHA TEA: A BIORESOURCE FOR ACETICACID BACTERIA 216
A new Ciboria sp. for soil mycoremediation and the bacterial contribution to the depletion of total petroleum hydrocarbons 216
Lieviti e zuccheri nell’Aceto Balsamico Tradizionale. 211
Genome sequencing and phylogenetic analysis of K1G4: a new Komagataeibacter strain producing bacterial cellulose from different carbon sources 211
Influenza della composizione del mezzo sull’attività biologica dell’ABT. 210
Microbiologia degli aceti 209
Traditional balsamic vinegar: a microbiological overview 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 208
An integrated approach to achieve environmentally sustainable control of the new emerging pest Drosophila suzukii in cherry orchards of Emilia Romagna 208
Valorization of cheese whey using microbial fermentations 206
DNA fingerprinting methods used for identification of yeasts isolated from Sicilian sourdoughs 205
I campioni del Palio Matildico e gli indicatori di qualità dell'aceto balsamico tradizionale 205
Evaluation and optimisation of bacterial genomic DNA extraction forno-culture techniques applied to vinegars 205
Occurrence and dominance of yeast species in sourdough 202
Acetic Acid Bacteria of Unimore Microbial Culture Collection: from strains preservation to selected starter cultures distribution 200
Conducting High acetic acid and temperature acetification processes by Acetobacter pasteurianus UMCC 2951 200
Candidate Acetic Acid Bacteria Strains for Levan Production 199
Functional and Healthy Features of Conventional and Non-Conventional Sourdoughs 198
Selection of Wine Saccharomyces cerevisiae Strains and Their Screening for the Adsorption Activity of Pigments, Phenolics and Ochratoxin A 196
Età dell'aceto balsamico ed altri aspetti pratici 194
Date Fruits as Raw Material for Vinegar and Non-Alcoholic Fermented Beverages 191
Detection of Acetic Acid Bacteria in Traditional Balsamic Vinegar by PCR-DGGE analysis 190
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. 190
vinegars and acetic acid bacteria international symposium 189
Anti-Spoilage Activity and Exopolysaccharides Production by Selected Lactic Acid Bacteria 188
Valorization of wheat bread waste and cheese whey through cultivation of lactic acid bacteria for bio-preservation of bakery products 187
Oxidation of sugars and polyalcohols by acetic acid bacteria during surface culture fermentation 186
Pressione selettiva del mosto cotto sull’attività biologica dell’ABT. 185
DIVERSITY AND DYNAMICS OF CULTIVABLEPOPULATION OF ACETIC ACID BACTERIA ANDYEASTS IN KOMBUCHA 184
Vinegar production from Citrus bergamia by-products and preservation of bioactive compounds 184
Acetic Acid Bacteria 182
No-culture strategy for tracking AAB and yeasts in low-acidic and high polyphenolic niches 181
Adaptive Mechanisms of Wine Yeast Strains Under Ethanol-Induced Stress 174
Vinegars 173
Ricerche finalizzate alla tutela e tipicità dell'Aceto Balsamico Tradizionale di Reggio Emilia 173
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
Acetic acid bacteria in agro-wastes: from cheese whey and olive mill wastewater to cellulose 172
Special Issue "Vinegars and Acetic Acid Bacteria 2005 164
Vinegar eels: state of the art and perspectives. 164
I batteri acetici. 161
Improvement of traditional vinegar production by selected acetic acid bacterium strain: Acetobacter pasteurianus as acetification starter 161
Non-thermal techniques and the “hurdle” approach: How is food technology evolving? 156
Totale 31.288
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Categoria #
all - tutte 110.542
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 110.542
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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
2025/20266.146 1.097 638 1.022 1.347 1.504 538 0 0 0 0 0 0
Totale 36.091