CINECA IRIS Institutional Research Information System

DOLCI, Paola
 Distribuzione geografica
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Continente #
NA - Nord America 5.536
EU - Europa 4.545
AS - Asia 1.845
SA - Sud America 133
AF - Africa 72
OC - Oceania 15
Continente sconosciuto - Info sul continente non disponibili 11
Totale 12.157
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Nazione #
US - Stati Uniti d'America 5.400
IT - Italia 1.799
CN - Cina 807
IE - Irlanda 464
FR - Francia 419
DE - Germania 409
SG - Singapore 343
UA - Ucraina 313
SE - Svezia 293
FI - Finlandia 280
KR - Corea 186
PL - Polonia 131
GB - Regno Unito 116
VN - Vietnam 107
JP - Giappone 93
CA - Canada 86
AT - Austria 80
ID - Indonesia 74
IN - India 56
BE - Belgio 48
MX - Messico 42
BR - Brasile 41
IR - Iran 39
ES - Italia 34
NL - Olanda 31
TR - Turchia 28
CO - Colombia 27
PE - Perù 27
TH - Thailandia 25
CI - Costa d'Avorio 21
RU - Federazione Russa 21
PT - Portogallo 20
HK - Hong Kong 19
EC - Ecuador 18
CH - Svizzera 17
TW - Taiwan 16
AU - Australia 13
PH - Filippine 13
LB - Libano 12
GR - Grecia 11
NG - Nigeria 11
RS - Serbia 10
CL - Cile 9
DK - Danimarca 9
SA - Arabia Saudita 8
SI - Slovenia 8
RO - Romania 7
CZ - Repubblica Ceca 6
EU - Europa 6
LT - Lituania 6
TG - Togo 6
TN - Tunisia 6
VE - Venezuela 6
ZA - Sudafrica 6
AR - Argentina 5
HU - Ungheria 5
MY - Malesia 5
RE - Reunion 5
BG - Bulgaria 4
DZ - Algeria 4
PK - Pakistan 4
A1 - Anonimo 3
CM - Camerun 3
CY - Cipro 3
IL - Israele 3
KE - Kenya 3
MA - Marocco 3
PA - Panama 3
KH - Cambogia 2
PR - Porto Rico 2
XK - ???statistics.table.value.countryCode.XK??? 2
AE - Emirati Arabi Uniti 1
AM - Armenia 1
BY - Bielorussia 1
CR - Costa Rica 1
EE - Estonia 1
EG - Egitto 1
ET - Etiopia 1
GT - Guatemala 1
MU - Mauritius 1
NO - Norvegia 1
NZ - Nuova Zelanda 1
PG - Papua Nuova Guinea 1
SK - Slovacchia (Repubblica Slovacca) 1
SV - El Salvador 1
ZW - Zimbabwe 1
Totale 12.157
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Città #
Chandler 517
Houston 501
Dublin 458
Beijing 444
Santa Clara 300
Wilmington 300
Fairfield 298
Torino 294
Ann Arbor 277
Singapore 249
Ashburn 244
Jacksonville 213
Villeurbanne 176
Woodbridge 168
Medford 158
Princeton 142
Columbus 129
Warsaw 117
Redwood City 114
Dearborn 106
Pisa 100
Seattle 99
Nyköping 98
Cambridge 89
Vienna 74
Milan 63
Turin 58
Rome 55
Jakarta 50
Dong Ket 47
Guangzhou 46
Boston 43
Grafing 40
Nanjing 39
Montréal 38
Boardman 37
Munich 36
Palaiseau 34
Toronto 28
Norwalk 27
Helsinki 25
Hangzhou 24
San Diego 24
Bari 21
Brussels 20
Fremont 20
Bologna 19
Hefei 19
Shanghai 19
Mountain View 16
Verona 16
Lima 15
Catania 14
Dallas 14
Duncan 14
Padova 13
Wuxi 13
Curitiba 12
Kunming 11
Lisbon 11
Palermo 11
Taipei 11
Chengdu 10
Jinan 10
Napoli 10
Vittuone 10
Wuhan 10
Zhengzhou 10
Falls Church 9
Florence 9
Nanchang 9
Pune 9
Udine 9
Beirut 8
Brest 8
Cagliari 8
Des Moines 8
Groningen 8
Hanoi 8
Mumbai 8
Phoenix 8
Abbiategrasso 7
Bogotá 7
Düsseldorf 7
Madrid 7
Naples 7
New York 7
Saint Petersburg 7
San Mateo 7
Silver Spring 7
Albacete 6
Lachine 6
Lagos 6
Lomé 6
Messina 6
Modena 6
Moscow 6
Paris 6
Strasbourg 6
Winterthur 6
Totale 6.960
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Nome #
Microbiota autoctoni per il controllo dei microrganismi alteranti e patogeni negli alimenti: il ruolo della bioprotezione 582
Culture independent methods to assess the diversity and dynamics of microbiota during food fermentation 445
Molecular identification and physiological characterization of yeasts, lactic acid bacteria and acetic acid bacteria isolated from heap and box cocoa bean fermentations in West Africa 378
Sausage fermentation and starter cultures in the era of molecular biology methods 282
Antifungal activity of yeasts and lactic acid bacteria isolated from cocoa bean fermentation processes 270
Produzione di acidi linoleici coniugati (CLA) da batteri lattici isolati da formaggi tipici piemontesi 232
Rilevazione e quantificazione di Listeria monocytogenes in prodotti artigianali piemontesi: utilizzo di un protocollo di PCR quantitativa sviluppato nell’ambito del progetto europeo Pathogen Combat 223
Culture independent methods to assess the diversity and dynamics of microbiota during food fermentations 192
Fate of Lactococcus lactis starter cultures during late ripening in cheese models 191
Candida zemplinina can reduce acetic acid produced by Saccharomyces cerevisiae in sweet wine fermentations 190
Microbial dynamics during aerobic exposure of corn silage stored under oxygen barrier or polyethylene films. 161
Impact of Saccharomyces cerevisiae and Torulaspora delbrueckii starter cultures on cocoa beans fermentation 159
Antifungal activity of yeasts and lactic acid bacteria isolated from cocoa bean fermentations 159
Study of Lactococcus lactis during advanced ripening stages of model cheeses characterized by GC-MS 150
Cheese surface microbiota complexity: RT-PCR-DGGE, a tool for a detailed picture? 148
Microbial diversity of traditional cocoa fermentation in Ivory Coast and Cameroun. 146
Microbial ecology of Gorgonzola rinds and occurrence of different biotypes of Listeria monocytogenes 141
A comparison of gene expression of Listeria monocytogenes in vitro and the soft cheese Crescenza 136
Detection and Viability of Lactococcus lactis throughout Cheese Ripening 135
Dynamics and biodiversity of bacterial and yeast communities during fermentation of cocoa beans 132
Diversity and functional characterization of Lactobacillus spp. isolated throughout the ripening of a hard cheese 130
Aerobic deterioration stimulates outgrowth of spore-forming Paenibacillus in corn silage stored under oxygen-barrier or polyethylene films 128
Valutazione di ecologie microbiche mediante analisi del DNA ed RNA estratto direttamente da Castelmagno DOP durante la produzione e maturazione 126
Prove di lotta microbiologica contro il maggiolino. Sperimentazioni volte alla selezione di ceppi del fungo entomopatogeno Beauveria brongniartii Sacc. (Petch.) da impiegare come biopesticida in Valle d’Aosta. 118
Candida zemplinina: approcci biotecnologici innovativi per la riduzione del contenuto in acido acetico in fermentazioni di mosti ad alto contenuto zuccherino 116
Advanced methods for the identification, enumeration, and characterization of microorganisms in fermented foods 115
Microbiological characterization of artisanal Raschera PDO cheese: analysis of its indigenous lactic acid bacteria 113
Lactococcus lactis viability in cheese ripening 113
Identificazione e rilevazione di Listeria monocytogenes tramite PCR quantitativa (Q-PCR) in prodotti artigianali tipici piemontesi 111
rRNA-based monitoring of the microbiota involved in Fontina PDO cheese production in relation to different stages of cow lactation 109
Study of Lactococcus lactis during advanced ripening stages of model cheeses characterized by GC-MS. 108
Microbial dynamics of Castelmagno PDO, a traditional italian cheese, with a focus on lactic acid bacteria ecology 107
Dynamics and biodiversity of bacterial and yeast communities during fermentation of cocoa beans 105
Microflora of Feta cheese from four Greek manufacturers 104
Caratterizzazione tecnologica, compositiva e microbiologica di due salumi tipici piemontesi: il salame di Turgia e il salame di Giora 104
Culture independent analyses and wine fermentation: an overview of the achievements after 10 years after the first application 103
Detection, quantification and vitality of Listeria monocytogenes in food as determined by quantitative PCR 102
Alterazione di Robiola di Roccaverano DOP da parte di lieviti filmogeni 102
Isolamento e caratterizzazione delle popolazioni microbiche autoctone da formaggio Castelmagno DOP e Raschera DOP ai fini della predisposizione di starter per la caseificazione 101
Challenges and Opportunities for Micro-Extraction Techniques to Accurately Monitor Cheese Volatilome Evolution During Ripening and Promptly Detect Spoilage 100
Direct Application of Rep-PCR on Type I Sourdough Matrix to Monitor the Dominance and Persistence of a Lactobacillus plantarum Starter Throughout Back-Slopping 100
Studio dei composti volatili prodotti da batteri lattici autoctoni in lattoinnesti 96
Microbiota of the Planalto de Bolona: an artisanal cheese produced in uncommon environmental conditions in the Capo Verde islands 95
Microbial diversity, dynamics and activity throughout manufacturing and ripening of Castelmagno PDO cheese 94
Evolution of chemico-physical characteristics during manufacture and ripening of Castelmagno PDO cheese in wintertime 93
Vitality of Lactococcus lactis throughout cheese ripening. 92
Approcci molecolari coltura-indipendenti per lo studio delle ecologie microbiche nelle fermentazioni enologiche 91
Bacterial ecology of three traditional fermented sausages produced in the North of Italy as determined by molecular methods 91
Vitality of Lactococcus lactis throughout cheese ripening 88
Microbiological characterization of Salame Piemonte IGP 88
Detection and vitality of Lactococcus lactis during ripening of model cheeses. 87
Polyphasic comparison of yeast population's dynamics in box and heap fermentation of cocoa bean in Cameroon 87
An integrated approach for the selection of a starter culture for the production of a traditional cheese in the Piedmont region, north-west Italy 86
Applicazione di batteri lattici autoctoni nella produzione di Toma di alpeggio 85
Study of the microbial ecology of Gorgonzola rind and frequency of isolation of Listeria monocytogenes 84
Biodiversity and dynamics of meat fermentations: the contribution of molecular methods for a better comprehension of a complex microbial ecosystem 84
Biodiversità di lieviti in uve e pigiati destinati alla produzione di vini passiti 83
Dinamiche microbiche in prove di deterioramento aerobico di silomais 80
Growth and persistence in the Aosta Valley of highly virulent and genetically recognizable strains of the entomopathogenic fungus Beauveria brongniartii 78
Valutazione di ecologie microbiche mediante analisi del DNA ed RNA estratto direttamente da Castelmagno DOP durante la produzione e maturazione 78
Detection and vitality of Lactococcus lactis during ripening of model cheeses. 76
Methodologies for the Study of Microbial Ecology in Fermented Sausages 76
Yeast biodiversity and dynamics during sweet wine production as determined by molecular methods 75
Detection of Paenibacillus in corn silage at different time of aerobic deterioration exposure 75
Production of Conjugated Linoleic Acid (CLA) by lactic acid bacteria isolated from Italian traditional cheeses 73
Improve quality of chocolate through developing a starter culture: characterization of yeast, LAB and AAB strains 73
Analysis of volatile compounds produced by autochthonous lactic bacteria 72
L'endospora: sporulazione e germinazione 72
Effect of nisin-producing Lactococcus lactis strains in ripened semi-hard cheeses inoculated with Listeria monocytogenes and Staphylococcus aureus 72
Control of superficial moulds of cheeses with propolis 71
Molecular identification and characterization of yeasts, LAB and AAB strains isolated from cocoa beans fermentation 71
Viability of Lactococcus lactis populations in ripened cheeses 70
Uso di WL e PCR-DGGE per l'identificazione di lieviti in uve e pigiati 69
Characterisation of authochtonous lactic acid bacteria from an artisanal italian cheese 69
Aspetti microbiologici del Salame di Patate, un prodotto tradizionale piemontese 68
Degradation and biosynthesis of terpenoids by lactic acid bacteria isolated from cheese: first evidence 67
Detection and vitality of Lactococcus lactis in cheese ripening 67
Caratterizzazione ed applicazione di batteri lattici autoctoni nella produzione della Toma Piemontese DOP 65
The contribution of molecular methods in the understanding of the fermentation process for sweet wine production 65
Detossificazione di fitoalessine quale fattore di virulenza in Armillaria mellea Vahl 64
Evoluzione della microflora superficiale nel formaggio Fontina DOP e sua influenza sulla maturazione: prime acquisizioni 64
Molecular identification of the indigenous lactic acid bacteria (LAB) in the Bolona cheese from the islands of Capo Verde 61
In vitro cholesterol-lowering activity of Lactobacillus plantarum and Lactobacillus paracasei strains isolated from the Italian Castelmagno PDO cheese 61
Fungitoxic phenols from carnation (Dianthus caryophyllus) effective against Fusarium oxysporum f.sp. dianthi. 61
PCR-DGGE of the microbial diversity and succession during the manufacture and ripening of Castelmagno PDO cheese in winter valley floor production 60
Study of the microflora of Bolona cheese from the Islands of Capo Verde by traditional and molecular methods 60
Dynamics of microflora in Fontina PDO cheese matured in different environments 60
Molecular methods to assess Listeria monocytogenes route of contamination in a dairy processing plant 60
Incidence of Clostridium spp. in milk collected from farms of Northwest Italy 60
Evoluzione della microflora superficiale nel formaggio Fontina DOP e sua influenza sulla maturazione: prime acquisizione 59
Molecular methods for the rapid control of Listeria monocytogenes in dairy industry 59
Molecular methods to assess Listeria monocytogenes route of contamination in a dairy plant 59
Valorizzazione di prodotti lattiero-caseari piemontesi: approcci molecolari per lo studio dell'ecosistema microbico 59
Yeast biodiversity and dynamics during sweet wines production as determined by culture-independent methods 58
Does Saccharomyces cerevisiae glutathione pathway affect the production of H2S? 57
Study of transformation of α-pinene from lactic acid bacteria using SPME/GC/MS 56
Studio della microflora lattica del formaggio Castelmagno DOP con metodi coltura-dipendenti e coltura–indipendenti 56
Detection, quantification and study of the virulence behaviour of pathogenic bacteria in food by using qPCR and microarrays: a focus on Listeria monocytogenes 56
Mètodes independents i dependents de cultiu per estudiar i caracteritzar l'ecologia microbiana en la fermentacio vinica 56
Impact of Lactococcus lactis as starter culture on microbiota and metabolome profile of an Italian raw milk cheese 56
Totale 11.015
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Categoria #
all - tutte 33.630
article - articoli 0
book - libri 0
conference - conferenze 14.554
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 48.184
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20201.132 0 0 0 0 0 197 205 140 211 169 110 100
2020/20211.435 160 60 142 78 128 79 138 65 203 121 98 163
2021/20221.318 55 77 58 67 114 52 80 128 75 54 233 325
2022/20231.899 196 121 56 176 182 503 202 113 194 43 74 39
2023/2024891 106 125 53 50 75 93 37 56 7 66 89 134
2024/20251.096 33 178 129 229 507 20 0 0 0 0 0 0
Totale 12.608