GULLO, Maria
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
EU - Europa 16.878
NA - Nord America 14.123
AS - Asia 8.945
SA - Sud America 1.203
AF - Africa 246
OC - Oceania 77
Continente sconosciuto - Info sul continente non disponibili 5
Totale 41.477
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 13.795
IT - Italia 10.147
CN - Cina 2.717
SG - Singapore 2.664
GB - Regno Unito 2.531
HK - Hong Kong 909
VN - Vietnam 791
BR - Brasile 784
SE - Svezia 773
DE - Germania 628
KR - Corea 471
NL - Olanda 450
FR - Francia 424
RU - Federazione Russa 380
UA - Ucraina 305
FI - Finlandia 279
TR - Turchia 230
BD - Bangladesh 223
IN - India 198
ES - Italia 144
AR - Argentina 138
CA - Canada 135
ID - Indonesia 133
BG - Bulgaria 132
MX - Messico 132
CH - Svizzera 104
BE - Belgio 86
PL - Polonia 80
AT - Austria 76
JP - Giappone 76
CO - Colombia 75
ZA - Sudafrica 69
AU - Australia 67
PK - Pakistan 66
PH - Filippine 62
PE - Perù 59
IQ - Iraq 56
IR - Iran 50
IE - Irlanda 49
LT - Lituania 48
CL - Cile 43
TH - Thailandia 43
EC - Ecuador 42
CI - Costa d'Avorio 39
MY - Malesia 35
AE - Emirati Arabi Uniti 31
DK - Danimarca 30
RO - Romania 28
TW - Taiwan 27
VE - Venezuela 27
SA - Arabia Saudita 26
UZ - Uzbekistan 25
HR - Croazia 24
EG - Egitto 21
MA - Marocco 21
TN - Tunisia 21
CZ - Repubblica Ceca 20
GR - Grecia 20
HU - Ungheria 20
KE - Kenya 20
BO - Bolivia 16
NP - Nepal 15
CR - Costa Rica 14
PT - Portogallo 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
NO - Norvegia 8
SK - Slovacchia (Repubblica Slovacca) 8
KZ - Kazakistan 7
NI - Nicaragua 7
UY - Uruguay 7
AZ - Azerbaigian 6
RS - Serbia 6
HN - Honduras 5
OM - Oman 5
PA - Panama 5
PS - Palestinian Territory 5
CY - Cipro 4
EE - Estonia 4
GA - Gabon 4
QA - Qatar 4
TT - Trinidad e Tobago 4
AL - Albania 3
AM - Armenia 3
BY - Bielorussia 3
IS - Islanda 3
Totale 41.420
Salva come PNG Salva come JPEG
Città #
Southend 1.879
Singapore 1.579
Santa Clara 1.554
Ashburn 1.396
Hefei 1.208
Fairfield 885
Chandler 881
Hong Kong 880
San Jose 694
Milan 692
Jacksonville 607
Woodbridge 601
Modena 481
Dearborn 457
Nyköping 444
Bologna 436
Seoul 431
Beijing 430
Houston 427
Rome 345
London 338
Parma 330
Seattle 317
Wilmington 312
Ann Arbor 303
New York 291
Council Bluffs 271
Cambridge 266
Ho Chi Minh City 248
Los Angeles 242
Hanoi 191
Chicago 190
The Dalles 171
Helsinki 156
Reggio Emilia 149
Princeton 128
Turin 125
Dallas 123
Naples 121
Des Moines 120
Sofia 115
Fremont 111
Lauterbourg 107
Buffalo 101
Izmir 101
Eugene 97
Redwood City 96
São Paulo 94
Orem 91
San Diego 89
Jakarta 87
Florence 86
Salt Lake City 75
Moscow 72
Verona 69
Shanghai 68
Munich 65
Bremen 59
Catania 59
Bari 58
Padova 58
Lima 48
Frankfurt am Main 46
Palermo 46
Boardman 45
Chennai 43
Venice 42
Warsaw 41
Coccaglio 40
Dublin 40
Brescia 39
Cesena 39
Johannesburg 38
Phoenix 38
Abidjan 37
Da Nang 37
Mexico City 37
Sogliano al Rubicone 37
Toronto 37
Brussels 36
Kent 36
Grafing 35
Nuremberg 34
Atlanta 33
Haiphong 33
Perugia 33
Columbus 32
Rho 32
Amsterdam 31
Fidenza 31
Tokyo 31
Formigine 30
Genoa 30
San Francisco 29
San Giuliano Milanese 29
Brooklyn 28
Elk Grove Village 28
Foggia 28
Torino 28
Montreal 27
Totale 23.841
Salva come PNG Salva come JPEG
Nome #
Cristallizzazione dell'aceto balsamico tradizionale 3.091
I batteri acetici 2.918
Succession of Selected Strains of Acetobacter pasteurianus and Other Acetic Acid Bacteria in Traditional Balsamic Vinegar 770
I microrganismi dell'aceto balsamico. 741
Le fermentazioni dell’aceto balsamico tradizionale 588
I balsamici: fermentazione acetica, viscosità e parametri sensoriali 537
Il prosciutto cotto quale sistema modello per lo studio della previsione della shelf-life. 507
La produzione industriale dell’aceto: colture indigene e selezionate 499
Le Fermentazioni dell’Aceto Balsamico Tradizionale 485
Acetic Acid Bacteria: Physiology and Carbon Sources Oxidation 480
Aspetti microbiologici nella gestione di una batteria di Aceto Balsamico Tradizionale 477
Colture starter per la produzione di Aceto Balsamico Tradizionale: aspetti pratici ed applicativi 457
Characterization of acetic acid bacteria in traditional balsamic vinegar 445
Aceto 428
Characterization of bio-nanocomposite films based on gelatin/polyvinyl alcohol blend reinforced with bacterial cellulose nanowhiskers for food packaging applications 425
Isolamento e selezione di batteri acetici per aceto balsamico tradizionale 424
Increased production of bacterial cellulose as starting point for scaled-up applications 413
Oxidative fermentations and exopolysaccharides production by acetic acid bacteria: a mini review 407
Applicazioni dei batteri acetici 389
Aerobic submerged fermentation by acetic acid bacteria for vinegar production: process and biotechnological aspects 386
Candida humilis - dominant species in sourdoughs for the production of durum wheat bran flour bread 381
Application of denaturing gradient gel electrophoresis (DGGE) analysis to evaluate acetic acid bacteria in traditional balsamic vinegar 381
Biotechnological production of cellulose by acetic acid bacteria: current state and perspectives 376
Feasible acetic acid fermentations of alcoholic and sugary substrates in combined operation mode 366
Acetic acid bacteria in traditional balsamic vinegar: Phenotypic traits relevant for starter cultures selection 365
Acetobacter pasteurianus strain AB0220: cultivability andphenotypic stability over 9 years of preservation 362
Acetic Acid Bacteria Taxonomy from Early Descriptions to Molecular Techniques 353
Exploring the Microbial Community of Traditional Sourdoughs to Select Yeasts and Lactic Acid Bacteria 353
MODELLO TEORICO PER LA VALUTAZIONE DELL’ ETÀ E DELLA PRODUTTIVITÀ MASSIMA DI UNA BATTERIA DI ACETO BALSAMICO TRADIZIONALE DI REGGIO EMILIA. 350
Preparation and characterization of active chitosan/bacterial cellulose nano-whisker composite film enriched with lauroyl arginate ethyl for food packaging applications - Microbial Diversity 2019 343
Technological and Microbiological Aspects of Traditional Balsamic Vinegar and Their Influence on Quality and Sensorial Properties 327
Yeasts and Lactic Acid Bacteria for Panettone Production: An Assessment of Candidate Strains 327
Nuove frontiere nello studio dei batteri acetici: la DGGE 323
Microflora Y La Tecnología De Producción Del Vinagre Balsámico Tradicional. 312
Fermentation strategy to produce high gluconate vinegar 308
Diversity of Acetobacter pasteurianus Strains IsolatedFrom Solid-State Fermentation of Cereal Vinegars 299
Drosophila, efficaci le reti ma servono soluzioni più convenienti 298
Bacterial Community Characterization in Paper Mill White Water 296
Acetic acid bacteria of traditional balsamic vinegar. 289
Mechanical and structural properties of environmental green composites based on functionalized bacterial cellulose 288
Kombucha Tea as a Reservoir of Cellulose Producing Bacteria: Assessing Diversity among Komagataeibacter Isolates 286
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 275
An integrated approach to achieve environmentally sustainable control of the new emerging pest Drosophila suzukii in cherry orchards of Emilia Romagna 273
Traditional balsamic vinegar 272
Assessing effectiveness of Komagataeibacter strains for producing surface-microstructured cellulose via guided assembly-based biolithography. 272
Better under stress: Improving bacterial cellulose production by Komagataeibacter xylinus K2G30 (UMCC 2756) using adaptive laboratory evolution 268
Preservation of Acetic Acid Bacteria 265
Exploring K2G30 Genome: A High Bacterial Cellulose Producing Strain in Glucose and Mannitol Based Media 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 263
Batteri dell’Aceto Balsamico Tradizionale: caratteristiche fenotipiche, molecolari e tecnologiche. 256
Acetic acid bacteria in agro-wastes: from cheese whey and olive mill wastewater to cellulose 256
ANCHE LA TRADIZIONE VA STUDIATA: RISULTATI PRELIMINARI PER L’INDIVIDUAZIONE DI “STARTER” PER ACETO BALSAMICO TRADIZIONALE 255
Design of a New Fermented Beverage from Medicinal Plantsand Organic Sugarcane Molasses via Lactic Fermentation. 254
I campioni del Palio Matildico e gli indicatori di qualità dell'aceto balsamico tradizionale 253
Traditional balsamic vinegar: a microbiological overview 253
A new Ciboria sp. for soil mycoremediation and the bacterial contribution to the depletion of total petroleum hydrocarbons 253
Studio molecolare e fenotipico di lieviti in paste acide tradizionali 251
Influenza della composizione del mezzo sull’attività biologica dell’ABT. 248
KOMBUCHA TEA: A BIORESOURCE FOR ACETICACID BACTERIA 248
Introductory note [to special issue on vinegars and acetic acid bacteria] 247
Applicazione della tecnica rDNA PCR-DGGE nello studio della popolazione lattica dominante in parmigiano reggiano 247
Sorting of mitocondrial DNA and proteins in the progeny of Saccharomyces interspecific hybrids 245
Età dell'aceto balsamico ed altri aspetti pratici 244
Evaluation and optimisation of bacterial genomic DNA extraction forno-culture techniques applied to vinegars 244
Acetic Acid Bacteria of Unimore Microbial Culture Collection: from strains preservation to selected starter cultures distribution 242
Genome sequencing and phylogenetic analysis of K1G4: a new Komagataeibacter strain producing bacterial cellulose from different carbon sources 241
Candidate Acetic Acid Bacteria Strains for Levan Production 241
Selection of Wine Saccharomyces cerevisiae Strains and Their Screening for the Adsorption Activity of Pigments, Phenolics and Ochratoxin A 240
Functional and Healthy Features of Conventional and Non-Conventional Sourdoughs 240
Microbiologia degli aceti 236
Date Fruits as Raw Material for Vinegar and Non-Alcoholic Fermented Beverages 236
Anti-Spoilage Activity and Exopolysaccharides Production by Selected Lactic Acid Bacteria 236
Adaptive Mechanisms of Wine Yeast Strains Under Ethanol-Induced Stress 229
DNA fingerprinting methods used for identification of yeasts isolated from Sicilian sourdoughs 229
Lieviti e zuccheri nell’Aceto Balsamico Tradizionale. 229
Occurrence and dominance of yeast species in sourdough 228
vinegars and acetic acid bacteria international symposium 228
Non-thermal techniques and the “hurdle” approach: How is food technology evolving? 226
Detection of Acetic Acid Bacteria in Traditional Balsamic Vinegar by PCR-DGGE analysis 225
Oxidation of sugars and polyalcohols by acetic acid bacteria during surface culture fermentation 225
Valorization of cheese whey using microbial fermentations 225
DIVERSITY AND DYNAMICS OF CULTIVABLEPOPULATION OF ACETIC ACID BACTERIA ANDYEASTS IN KOMBUCHA 223
No-culture strategy for tracking AAB and yeasts in low-acidic and high polyphenolic niches 223
Valorization of wheat bread waste and cheese whey through cultivation of lactic acid bacteria for bio-preservation of bakery products 222
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
Conducting High acetic acid and temperature acetification processes by Acetobacter pasteurianus UMCC 2951 219
Pressione selettiva del mosto cotto sull’attività biologica dell’ABT. 209
Vinegar production from Citrus bergamia by-products and preservation of bioactive compounds 207
Vinegars 206
Acetic Acid Bacteria 200
Improvement of traditional vinegar production by selected acetic acid bacterium strain: Acetobacter pasteurianus as acetification starter 196
Ricerche finalizzate alla tutela e tipicità dell'Aceto Balsamico Tradizionale di Reggio Emilia 196
Defining Paenibacillus azoreducens (P8) and Acetobacter pasteurianus (UMCC 2951) strains performances in producing acetic acid 191
I microrganismi del balsamico ed aspetti della qualità 191
Advances in Food, Bioproducts and Natural Byproducts for a Sustainable Future: From Conventional to Innovative Processes 191
I microrganismi dell'aceto balsamico. Atti convegno:"anche la tradizione va studiata" ricerche preliminari per l'individuazione di starter per l'Aceto Balsamico Tradizionale. 187
Totale 35.904
Salva come PNG Salva come JPEG
Categoria #
all - tutte 123.181
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 123.181
Salva come PNG Salva come JPEG


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
2022/20234.009 360 409 249 320 409 513 181 394 526 163 277 208
2023/20243.802 140 194 270 396 460 408 309 367 255 330 335 338
2024/20258.683 289 248 280 560 1.348 1.002 669 569 859 507 1.340 1.012
2025/202611.958 1.085 625 999 1.333 1.497 813 1.341 633 1.349 1.182 931 170
Totale 41.791