CINECA IRIS Institutional Research Information System

DOLCI, Paola
 Distribuzione geografica
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Continente #
NA - Nord America 6.323
EU - Europa 4.947
AS - Asia 3.507
SA - Sud America 649
AF - Africa 121
OC - Oceania 20
Continente sconosciuto - Info sul continente non disponibili 11
Totale 15.578
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Nazione #
US - Stati Uniti d'America 6.124
IT - Italia 1.943
SG - Singapore 1.338
CN - Cina 1.083
BR - Brasile 481
IE - Irlanda 467
DE - Germania 464
FR - Francia 440
UA - Ucraina 318
SE - Svezia 299
FI - Finlandia 297
VN - Vietnam 270
KR - Corea 212
GB - Regno Unito 144
PL - Polonia 144
JP - Giappone 102
CA - Canada 101
IN - India 93
ID - Indonesia 91
AT - Austria 84
MX - Messico 77
NL - Olanda 65
HK - Hong Kong 51
BE - Belgio 49
RU - Federazione Russa 46
ES - Italia 43
IR - Iran 42
TR - Turchia 40
AR - Argentina 36
CO - Colombia 32
PE - Perù 30
CI - Costa d'Avorio 27
EC - Ecuador 25
TH - Thailandia 25
BD - Bangladesh 23
CL - Cile 22
ZA - Sudafrica 22
PT - Portogallo 21
CH - Svizzera 20
AU - Australia 18
TW - Taiwan 18
PH - Filippine 15
PK - Pakistan 14
IQ - Iraq 13
LT - Lituania 13
DK - Danimarca 12
GR - Grecia 12
LB - Libano 12
NG - Nigeria 12
HU - Ungheria 11
RS - Serbia 11
SA - Arabia Saudita 11
KE - Kenya 10
RO - Romania 10
MA - Marocco 9
SI - Slovenia 9
VE - Venezuela 9
DZ - Algeria 8
AE - Emirati Arabi Uniti 7
CZ - Repubblica Ceca 7
MY - Malesia 7
PY - Paraguay 7
TN - Tunisia 7
EU - Europa 6
IL - Israele 6
TG - Togo 6
HN - Honduras 5
JO - Giordania 5
RE - Reunion 5
UY - Uruguay 5
UZ - Uzbekistan 5
AL - Albania 4
BG - Bulgaria 4
CY - Cipro 4
GT - Guatemala 4
NP - Nepal 4
A1 - Anonimo 3
BY - Bielorussia 3
CM - Camerun 3
EG - Egitto 3
PA - Panama 3
PS - Palestinian Territory 3
SN - Senegal 3
AZ - Azerbaigian 2
DO - Repubblica Dominicana 2
KH - Cambogia 2
LK - Sri Lanka 2
MU - Mauritius 2
PR - Porto Rico 2
SK - Slovacchia (Repubblica Slovacca) 2
XK - ???statistics.table.value.countryCode.XK??? 2
AM - Armenia 1
BA - Bosnia-Erzegovina 1
BO - Bolivia 1
CR - Costa Rica 1
EE - Estonia 1
ET - Etiopia 1
GA - Gabon 1
GE - Georgia 1
GF - Guiana Francese 1
Totale 15.562
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Città #
Singapore 636
Beijing 582
Chandler 517
Houston 503
Dublin 460
Ashburn 396
Santa Clara 357
Wilmington 300
Fairfield 298
Torino 294
Ann Arbor 277
Jacksonville 213
Villeurbanne 176
Woodbridge 168
Medford 158
Princeton 142
Columbus 133
Warsaw 129
Dallas 118
Redwood City 114
Dearborn 106
Seattle 101
Pisa 100
Nyköping 98
Los Angeles 94
Turin 90
Cambridge 89
Buffalo 86
Munich 75
Vienna 75
Milan 68
Ho Chi Minh City 65
Rome 60
Jakarta 54
Guangzhou 50
Boston 49
Hanoi 48
Dong Ket 47
Grafing 40
Nanjing 40
Montréal 38
Boardman 37
Hong Kong 36
Hefei 35
Palaiseau 34
Helsinki 33
São Paulo 31
Toronto 29
Hangzhou 27
Norwalk 27
Curitiba 25
San Diego 25
New York 24
Bari 23
The Dalles 23
Seoul 22
Shanghai 22
Bologna 20
Brussels 20
Fremont 20
Bergamo 18
Catania 18
Phoenix 17
Bengaluru 16
Mountain View 16
Redondo Beach 16
Verona 16
Lima 15
Duncan 14
Padova 13
Palermo 13
Rio de Janeiro 13
Taipei 13
Wuxi 13
Florence 12
London 12
Tokyo 12
Chengdu 11
Jinan 11
Kunming 11
Lisbon 11
Porto Alegre 11
Zhengzhou 11
Belo Horizonte 10
Moscow 10
Mumbai 10
Napoli 10
Paris 10
Pune 10
Silver Spring 10
Vittuone 10
Wuhan 10
Brooklyn 9
Chicago 9
Falkenstein 9
Falls Church 9
Nanchang 9
Naples 9
Turku 9
Udine 9
Totale 8.432
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Nome #
Microbiota autoctoni per il controllo dei microrganismi alteranti e patogeni negli alimenti: il ruolo della bioprotezione 671
Culture independent methods to assess the diversity and dynamics of microbiota during food fermentation 507
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 408
Sausage fermentation and starter cultures in the era of molecular biology methods 334
Antifungal activity of yeasts and lactic acid bacteria isolated from cocoa bean fermentation processes 308
Produzione di acidi linoleici coniugati (CLA) da batteri lattici isolati da formaggi tipici piemontesi 253
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 243
Fate of Lactococcus lactis starter cultures during late ripening in cheese models 230
Candida zemplinina can reduce acetic acid produced by Saccharomyces cerevisiae in sweet wine fermentations 227
Culture independent methods to assess the diversity and dynamics of microbiota during food fermentations 207
Impact of Saccharomyces cerevisiae and Torulaspora delbrueckii starter cultures on cocoa beans fermentation 201
Antifungal activity of yeasts and lactic acid bacteria isolated from cocoa bean fermentations 199
Study of Lactococcus lactis during advanced ripening stages of model cheeses characterized by GC-MS 189
Microbial dynamics during aerobic exposure of corn silage stored under oxygen barrier or polyethylene films. 183
A comparison of gene expression of Listeria monocytogenes in vitro and the soft cheese Crescenza 183
Microbial ecology of Gorgonzola rinds and occurrence of different biotypes of Listeria monocytogenes 176
Cheese surface microbiota complexity: RT-PCR-DGGE, a tool for a detailed picture? 173
Aerobic deterioration stimulates outgrowth of spore-forming Paenibacillus in corn silage stored under oxygen-barrier or polyethylene films 173
Dynamics and biodiversity of bacterial and yeast communities during fermentation of cocoa beans 166
Detection and Viability of Lactococcus lactis throughout Cheese Ripening 165
Microbial diversity of traditional cocoa fermentation in Ivory Coast and Cameroun. 160
Diversity and functional characterization of Lactobacillus spp. isolated throughout the ripening of a hard cheese 152
Advanced methods for the identification, enumeration, and characterization of microorganisms in fermented foods 152
Challenges and Opportunities for Micro-Extraction Techniques to Accurately Monitor Cheese Volatilome Evolution During Ripening and Promptly Detect Spoilage 150
Candida zemplinina: approcci biotecnologici innovativi per la riduzione del contenuto in acido acetico in fermentazioni di mosti ad alto contenuto zuccherino 147
Alterazione di Robiola di Roccaverano DOP da parte di lieviti filmogeni 144
Valutazione di ecologie microbiche mediante analisi del DNA ed RNA estratto direttamente da Castelmagno DOP durante la produzione e maturazione 144
Lactococcus lactis viability in cheese ripening 142
Microbiological characterization of artisanal Raschera PDO cheese: analysis of its indigenous lactic acid bacteria 139
Dynamics and biodiversity of bacterial and yeast communities during fermentation of cocoa beans 135
Microbial dynamics of Castelmagno PDO, a traditional italian cheese, with a focus on lactic acid bacteria ecology 132
Study of Lactococcus lactis during advanced ripening stages of model cheeses characterized by GC-MS. 132
Bacterial ecology of three traditional fermented sausages produced in the North of Italy as determined by molecular methods 131
rRNA-based monitoring of the microbiota involved in Fontina PDO cheese production in relation to different stages of cow lactation 131
Biodiversity and dynamics of meat fermentations: the contribution of molecular methods for a better comprehension of a complex microbial ecosystem 129
Identificazione e rilevazione di Listeria monocytogenes tramite PCR quantitativa (Q-PCR) in prodotti artigianali tipici piemontesi 128
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. 128
Caratterizzazione tecnologica, compositiva e microbiologica di due salumi tipici piemontesi: il salame di Turgia e il salame di Giora 127
Approcci molecolari coltura-indipendenti per lo studio delle ecologie microbiche nelle fermentazioni enologiche 127
Detection, quantification and vitality of Listeria monocytogenes in food as determined by quantitative PCR 126
Culture independent analyses and wine fermentation: an overview of the achievements after 10 years after the first application 126
Microflora of Feta cheese from four Greek manufacturers 122
An integrated approach for the selection of a starter culture for the production of a traditional cheese in the Piedmont region, north-west Italy 122
Isolamento e caratterizzazione delle popolazioni microbiche autoctone da formaggio Castelmagno DOP e Raschera DOP ai fini della predisposizione di starter per la caseificazione 120
Direct Application of Rep-PCR on Type I Sourdough Matrix to Monitor the Dominance and Persistence of a Lactobacillus plantarum Starter Throughout Back-Slopping 119
Studio dei composti volatili prodotti da batteri lattici autoctoni in lattoinnesti 114
Microbial diversity, dynamics and activity throughout manufacturing and ripening of Castelmagno PDO cheese 114
Vitality of Lactococcus lactis throughout cheese ripening 114
Detection and vitality of Lactococcus lactis during ripening of model cheeses. 114
Microbiota of the Planalto de Bolona: an artisanal cheese produced in uncommon environmental conditions in the Capo Verde islands 113
Polyphasic comparison of yeast population's dynamics in box and heap fermentation of cocoa bean in Cameroon 111
Analysis of volatile compounds produced by autochthonous lactic bacteria 110
Vitality of Lactococcus lactis throughout cheese ripening. 110
Biodiversità di lieviti in uve e pigiati destinati alla produzione di vini passiti 109
Evolution of chemico-physical characteristics during manufacture and ripening of Castelmagno PDO cheese in wintertime 109
Growth and persistence in the Aosta Valley of highly virulent and genetically recognizable strains of the entomopathogenic fungus Beauveria brongniartii 108
Effect of nisin-producing Lactococcus lactis strains in ripened semi-hard cheeses inoculated with Listeria monocytogenes and Staphylococcus aureus 108
Detection and vitality of Lactococcus lactis during ripening of model cheeses. 107
Dinamiche microbiche in prove di deterioramento aerobico di silomais 106
Applicazione di batteri lattici autoctoni nella produzione di Toma di alpeggio 104
Study of the microbial ecology of Gorgonzola rind and frequency of isolation of Listeria monocytogenes 99
Impact of Lactococcus lactis as starter culture on microbiota and metabolome profile of an Italian raw milk cheese 99
Aspetti microbiologici del Salame di Patate, un prodotto tradizionale piemontese 97
Microbiological characterization of Salame Piemonte IGP 97
Effect of cold drying on chemical, microbiological and sensory characteristics of aromatic herbs. 96
Yeast biodiversity and dynamics during sweet wine production as determined by molecular methods 95
Improve quality of chocolate through developing a starter culture: characterization of yeast, LAB and AAB strains 95
Detection of Paenibacillus in corn silage at different time of aerobic deterioration exposure 94
Detection and vitality of Lactococcus lactis in cheese ripening 94
Viability of Lactococcus lactis populations in ripened cheeses 93
Methodologies for the Study of Microbial Ecology in Fermented Sausages 93
L'endospora: sporulazione e germinazione 91
Production of Conjugated Linoleic Acid (CLA) by lactic acid bacteria isolated from Italian traditional cheeses 91
Activity of natural occurring entomopathogenic fungi on nymphal and adult stages of Philaenus spumarius 90
Uso di WL e PCR-DGGE per l'identificazione di lieviti in uve e pigiati 90
Molecular identification and characterization of yeasts, LAB and AAB strains isolated from cocoa beans fermentation 90
Fungitoxic phenols from carnation (Dianthus caryophyllus) effective against Fusarium oxysporum f.sp. dianthi. 90
Detossificazione di fitoalessine quale fattore di virulenza in Armillaria mellea Vahl 88
Valutazione di ecologie microbiche mediante analisi del DNA ed RNA estratto direttamente da Castelmagno DOP durante la produzione e maturazione 88
Degradation and biosynthesis of terpenoids by lactic acid bacteria isolated from cheese: first evidence 88
Control of superficial moulds of cheeses with propolis 86
Caratterizzazione ed applicazione di batteri lattici autoctoni nella produzione della Toma Piemontese DOP 86
Antimicrobial activity of constitutional water from aromatic herbs against technological, alterative and pathogenic microorganisms. 83
Characterisation of authochtonous lactic acid bacteria from an artisanal italian cheese 82
The contribution of molecular methods in the understanding of the fermentation process for sweet wine production 82
Study of the microflora of Bolona cheese from the Islands of Capo Verde by traditional and molecular methods 81
Evoluzione della microflora superficiale nel formaggio Fontina DOP e sua influenza sulla maturazione: prime acquisizioni 81
Study of the in vitro sensitivity to honey bee propolis of Staphylococcus aureus strains characterized by different sensitivity to antibiotics. 80
In vitro cholesterol-lowering activity of Lactobacillus plantarum and Lactobacillus paracasei strains isolated from the Italian Castelmagno PDO cheese 80
Study of innovative drying and ozonization techniques in aromatic herb processing 79
Molecular methods to assess Listeria monocytogenes route of contamination in a dairy plant 79
Incidence of Clostridium spp. in milk collected from farms of Northwest Italy 77
Molecular identification of the indigenous lactic acid bacteria (LAB) in the Bolona cheese from the islands of Capo Verde 76
Yeast biodiversity and dynamics during sweet wines production as determined by culture-independent methods 76
Dynamics of surface in Fontina PDO cheese matured in different environments 75
Molecular methods to assess Listeria monocytogenes route of contamination in a dairy processing plant 75
Metabolic activity and technological role of Lactococcus lactis throughout cheese ripening 75
Study of transformation of α-pinene from lactic acid bacteria using SPME/GC/MS 74
Detection, quantification and study of the virulence behaviour of pathogenic bacteria in food by using qPCR and microarrays: a focus on Listeria monocytogenes 74
PCR-DGGE of the microbial diversity and succession during the manufacture and ripening of Castelmagno PDO cheese in winter valley floor production 73
Totale 13.644
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Categoria #
all - tutte 45.916
article - articoli 0
book - libri 0
conference - conferenze 19.816
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 65.732
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021867 0 0 0 0 0 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
2024/20252.291 33 178 129 229 507 124 65 117 256 138 161 354
2025/20262.231 543 190 380 570 537 11 0 0 0 0 0 0
Totale 16.034