GULLO, Maria
 Distribuzione geografica
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Continente #
EU - Europa 8693
NA - Nord America 7371
AS - Asia 643
SA - Sud America 123
AF - Africa 17
OC - Oceania 16
Continente sconosciuto - Info sul continente non disponibili 2
Totale 16865
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Nazione #
US - Stati Uniti d'America 7299
IT - Italia 4517
GB - Regno Unito 2066
SE - Svezia 692
DE - Germania 355
UA - Ucraina 265
CN - Cina 245
FR - Francia 179
TR - Turchia 173
BG - Bulgaria 121
FI - Finlandia 95
BE - Belgio 64
ES - Italia 56
CH - Svizzera 49
CA - Canada 37
IN - India 34
CO - Colombia 33
AR - Argentina 32
AT - Austria 30
IE - Irlanda 30
IR - Iran 28
MX - Messico 28
RU - Federazione Russa 28
JP - Giappone 27
PL - Polonia 25
PE - Perù 23
VN - Vietnam 23
NL - Olanda 22
TH - Thailandia 21
SG - Singapore 18
HR - Croazia 16
BR - Brasile 15
PH - Filippine 14
DK - Danimarca 13
KR - Corea 13
AU - Australia 12
CL - Cile 12
RO - Romania 12
CZ - Repubblica Ceca 10
MY - Malesia 10
BA - Bosnia-Erzegovina 9
PK - Pakistan 9
HK - Hong Kong 7
TW - Taiwan 7
BO - Bolivia 6
MD - Moldavia 6
PT - Portogallo 6
GR - Grecia 5
SI - Slovenia 5
TN - Tunisia 5
EG - Egitto 4
HU - Ungheria 4
NZ - Nuova Zelanda 4
SK - Slovacchia (Repubblica Slovacca) 4
IL - Israele 3
IS - Islanda 3
BD - Bangladesh 2
DO - Repubblica Dominicana 2
EU - Europa 2
IQ - Iraq 2
NG - Nigeria 2
NO - Norvegia 2
NP - Nepal 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
EC - Ecuador 1
EE - Estonia 1
GT - Guatemala 1
ID - Indonesia 1
KZ - Kazakistan 1
LU - Lussemburgo 1
MT - Malta 1
MZ - Mozambico 1
PR - Porto Rico 1
SM - San Marino 1
SY - Repubblica araba siriana 1
UZ - Uzbekistan 1
VE - Venezuela 1
Totale 16865
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Città #
Southend 1879
Fairfield 882
Chandler 874
Jacksonville 602
Woodbridge 601
Dearborn 456
Nyköping 441
Houston 414
Modena 312
Seattle 307
Ann Arbor 303
Wilmington 303
Ashburn 294
Cambridge 266
Milan 155
Parma 154
Princeton 127
Des Moines 120
Bologna 114
Fremont 111
Rome 111
Sofia 110
Beijing 109
Eugene 97
Redwood City 96
Izmir 93
San Diego 88
Bremen 58
Dallas 38
London 37
Reggio Emilia 37
Sogliano al Rubicone 37
Grafing 35
Turin 33
Brussels 32
Cesena 30
Florence 29
Rho 29
San Giuliano Milanese 29
Palermo 28
Torino 28
Norwalk 26
Padova 26
Reggio Nell'emilia 24
Castelfidardo 23
Dublin 23
Foggia 23
San Mateo 22
Lima 21
Falls Church 20
Brescia 18
Imola 18
Naples 18
Trezzano Sul Naviglio 17
Verona 17
Fidenza 16
Reggio Calabria 16
Segrate 16
Toronto 16
Kunming 15
Misterbianco 15
Ravenna 15
Renton 15
Bagnolo Mella 14
Dong Ket 14
Napoli 14
Ottawa 14
Pavia 14
Augusta 13
Bergamo 13
Filottrano 13
Formigine 13
Serra 13
Alingsas 12
Bangkok 12
Bari 12
Catania 12
Madrid 12
Nanjing 12
Piacenza 12
Hefei 11
Leawood 11
Munro 11
Pisa 11
Rovigo 11
Arsiero 10
Carpi 10
Forlì 10
Guastalla 10
Guiyang 10
Indiana 10
Phoenix 10
Portici 10
Saint Petersburg 10
Soragna 10
Udine 10
Auburn Hills 9
Bagnolo In Piano 9
Campobasso 9
Cornaredo 9
Totale 10739
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Nome #
Cristallizzazione dell'aceto balsamico tradizionale 1622
I batteri acetici 805
Succession of Selected Strains of Acetobacter pasteurianus and Other Acetic Acid Bacteria in Traditional Balsamic Vinegar 672
Le fermentazioni dell’aceto balsamico tradizionale 348
Aspetti microbiologici nella gestione di una batteria di Aceto Balsamico Tradizionale 258
I balsamici: fermentazione acetica, viscosità e parametri sensoriali 239
Increased production of bacterial cellulose as starting point for scaled-up applications 238
Il prosciutto cotto quale sistema modello per lo studio della previsione della shelf-life. 228
I microrganismi dell'aceto balsamico. 222
Feasible acetic acid fermentations of alcoholic and sugary substrates in combined operation mode 222
Applicazioni dei batteri acetici 218
Biotechnological production of cellulose by acetic acid bacteria: current state and perspectives 214
Colture starter per la produzione di Aceto Balsamico Tradizionale: aspetti pratici ed applicativi 213
Isolamento e selezione di batteri acetici per aceto balsamico tradizionale 210
Acetic Acid Bacteria: Physiology and Carbon Sources Oxidation 207
Acetobacter pasteurianus strain AB0220: cultivability andphenotypic stability over 9 years of preservation 203
Application of denaturing gradient gel electrophoresis (DGGE) analysis to evaluate acetic acid bacteria in traditional balsamic vinegar 199
Aerobic submerged fermentation by acetic acid bacteria for vinegar production: process and biotechnological aspects 196
Characterization of acetic acid bacteria in traditional balsamic vinegar 194
Candida humilis - dominant species in sourdoughs for the production of durum wheat bran flour bread 193
Microflora Y La Tecnología De Producción Del Vinagre Balsámico Tradicional. 186
Bacterial Community Characterization in Paper Mill White Water 183
Aceto 182
Le Fermentazioni dell’Aceto Balsamico Tradizionale 179
Acetic Acid Bacteria Taxonomy from Early Descriptions to Molecular Techniques 174
Preservation, Characterization and Exploitation of Microbial Biodiversity: The Perspective of the Italian Network of Culture Collections 174
Acetic acid bacteria in traditional balsamic vinegar: Phenotypic traits relevant for starter cultures selection 173
Exploring the Microbial Community of Traditional Sourdoughs to Select Yeasts and Lactic Acid Bacteria 173
La produzione industriale dell’aceto: colture indigene e selezionate 168
Traditional balsamic vinegar 163
Characterization of bio-nanocomposite films based on gelatin/polyvinyl alcohol blend reinforced with bacterial cellulose nanowhiskers for food packaging applications 161
Fermentation strategy to produce high gluconate vinegar 158
Preservation of Acetic Acid Bacteria 155
Oxidative fermentations and exopolysaccharides production by acetic acid bacteria: a mini review 152
Technological and Microbiological Aspects of Traditional Balsamic Vinegar and Their Influence on Quality and Sensorial Properties 149
Studio molecolare e fenotipico di lieviti in paste acide tradizionali 148
Design of a New Fermented Beverage from Medicinal Plantsand Organic Sugarcane Molasses via Lactic Fermentation. 148
Preparation and characterization of active chitosan/bacterial cellulose nano-whisker composite film enriched with lauroyl arginate ethyl for food packaging applications - Microbial Diversity 2019 145
Introductory note [to special issue on vinegars and acetic acid bacteria] 134
Acetic Acid Bacteria, Biotechnological Applications 133
Traditional balsamic vinegar: a microbiological overview 131
Acetic acid bacteria: features and impact in bio-applications 131
Evaluation and optimisation of bacterial genomic DNA extraction forno-culture techniques applied to vinegars 127
Exploring K2G30 Genome: A High Bacterial Cellulose Producing Strain in Glucose and Mannitol Based Media 120
Sorting of mitocondrial DNA and proteins in the progeny of Saccharomyces interspecific hybrids 119
MODELLO TEORICO PER LA VALUTAZIONE DELL’ ETÀ E DELLA PRODUTTIVITÀ MASSIMA DI UNA BATTERIA DI ACETO BALSAMICO TRADIZIONALE DI REGGIO EMILIA. 118
Nuove frontiere nello studio dei batteri acetici: la DGGE 115
Occurrence and dominance of yeast species in sourdough 115
KOMBUCHA TEA: A BIORESOURCE FOR ACETICACID BACTERIA 114
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. 111
Acetic acid bacteria of traditional balsamic vinegar. 110
Genome sequencing and phylogenetic analysis of K1G4: a new Komagataeibacter strain producing bacterial cellulose from different carbon sources 110
Mechanical and structural properties of environmental green composites based on functionalized bacterial cellulose 110
Pressione selettiva del mosto cotto sull’attività biologica dell’ABT. 109
Diversity of Acetobacter pasteurianus Strains IsolatedFrom Solid-State Fermentation of Cereal Vinegars 109
Yeasts and Lactic Acid Bacteria for Panettone Production: An Assessment of Candidate Strains 107
Oxidation of sugars and polyalcohols by acetic acid bacteria during surface culture fermentation 106
Drosophila, efficaci le reti ma servono soluzioni più convenienti 106
Kombucha Tea as a Reservoir of Cellulose Producing Bacteria: Assessing Diversity among Komagataeibacter Isolates 106
Functional and Healthy Features of Conventional and Non-Conventional Sourdoughs 106
Batteri dell’Aceto Balsamico Tradizionale: caratteristiche fenotipiche, molecolari e tecnologiche. 103
Selection of Wine Saccharomyces cerevisiae Strains and Their Screening for the Adsorption Activity of Pigments, Phenolics and Ochratoxin A 103
Acido succinico quale causa della mancata rifermentazione spontanea in bottiglia del Lambrusco 102
Età dell'aceto balsamico ed altri aspetti pratici 101
I microrganismi dell'aceto balsamico. Atti convegno:"anche la tradizione va studiata" ricerche preliminari per l'individuazione di starter per l'Aceto Balsamico Tradizionale. 101
DIVERSITY AND DYNAMICS OF CULTIVABLEPOPULATION OF ACETIC ACID BACTERIA ANDYEASTS IN KOMBUCHA 100
No-culture strategy for tracking AAB and yeasts in low-acidic and high polyphenolic niches 100
Vinegars 100
Valorization of cheese whey using microbial fermentations 100
Lieviti e zuccheri nell’Aceto Balsamico Tradizionale. 99
Detection of Acetic Acid Bacteria in Traditional Balsamic Vinegar by PCR-DGGE analysis 99
Conducting High acetic acid and temperature acetification processes by Acetobacter pasteurianus UMCC 2951 99
Acetic acid bacteria from Unimore microbial culture collection: biolomics platform as a tool for their industrial exploitation 98
Vinegar production from Citrus bergamia by-products and preservation of bioactive compounds 98
Acetic Acid Bacteria of Unimore Microbial Culture Collection: from strains preservation to selected starter cultures distribution 96
vinegars and acetic acid bacteria international symposium 95
I campioni del Palio Matildico e gli indicatori di qualità dell'aceto balsamico tradizionale 95
DNA fingerprinting methods used for identification of yeasts isolated from Sicilian sourdoughs 94
Acetic acid bacteria in Traditional Balsamic Vinegar by PCR-DGGE analysis 94
Microbiologia degli aceti 93
Uniparental Mitochondrial Inheritance in Saccaromyces spore coniugation. 93
A new Ciboria sp. for soil mycoremediation and the bacterial contribution to the depletion of total petroleum hydrocarbons 93
Influenza della composizione del mezzo sull’attività biologica dell’ABT. 91
I batteri acetici. 89
An integrated approach to achieve environmentally sustainable control of the new emerging pest Drosophila suzukii in cherry orchards of Emilia Romagna 89
ANCHE LA TRADIZIONE VA STUDIATA: RISULTATI PRELIMINARI PER L’INDIVIDUAZIONE DI “STARTER” PER ACETO BALSAMICO TRADIZIONALE 88
Applicazione della tecnica rDNA PCR-DGGE nello studio della popolazione lattica dominante in parmigiano reggiano 88
Assessing effectiveness of Komagataeibacter strains for producing surface-microstructured cellulose via guided assembly-based biolithography. 87
Special Issue "Vinegars and Acetic Acid Bacteria 2005 85
Transmission of mt DNA and mitochondrial proteins in the progeny of Saccharomyces hybrids 84
Improvement of traditional vinegar production by selected acetic acid bacterium strain: Acetobacter pasteurianus as acetification starter 82
Ricerche finalizzate alla tutela e tipicità dell'Aceto Balsamico Tradizionale di Reggio Emilia 82
Acetic Acid Bacteria 80
Theoretical approach to age determination of Traditional BalsamicVinegar 79
Vinegar eels: state of the art and perspectives. 78
Isolation and cultivation of acetic acid bacteria from high selective sources 78
Traditional Balsamic Vinegar: a microbiological overviw 77
Transmission of mtdna and mitochondrial proteins in the progeny of Saccharomyces interspecific hybrids. 76
Interazione tra lieviti e batteri lattici delle paste acide. 75
GLUCOSE TOLERANCE AS DISTINCTIVE TRAITS OF ACETIC ACID BACTERIA 74
Totale 16057
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Categoria #
all - tutte 32963
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 32963
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2017/201849 0000 00 00 00049
2018/20192026 88138115141 145160 18777 181197311286
2019/20203305 218171136178 399426 533321 299183260181
2020/20213626 370149227217 376346 461358 228365333196
2021/20222809 181234250201 157173 167177 319230414306
2022/20233824 358406249316 408509 185394 53416528416
Totale 17145