CINECA IRIS Institutional Research Information System

COCOLIN, Luca Simone
 Distribuzione geografica
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Continente #
NA - Nord America 23.618
EU - Europa 19.673
AS - Asia 7.065
SA - Sud America 393
AF - Africa 251
OC - Oceania 136
Continente sconosciuto - Info sul continente non disponibili 35
Totale 51.171
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Nazione #
US - Stati Uniti d'America 23.090
IT - Italia 7.130
CN - Cina 3.655
IE - Irlanda 2.166
FR - Francia 1.963
DE - Germania 1.778
SE - Svezia 1.701
UA - Ucraina 1.130
FI - Finlandia 994
KR - Corea 796
SG - Singapore 795
GB - Regno Unito 722
PL - Polonia 579
VN - Vietnam 575
CA - Canada 364
ES - Italia 259
IN - India 235
JP - Giappone 217
BR - Brasile 163
DK - Danimarca 157
BE - Belgio 151
GR - Grecia 141
AT - Austria 134
RU - Federazione Russa 131
MX - Messico 125
NL - Olanda 115
TR - Turchia 112
AU - Australia 106
IR - Iran 98
HK - Hong Kong 90
ID - Indonesia 84
PK - Pakistan 80
PT - Portogallo 79
CH - Svizzera 77
TH - Thailandia 75
TW - Taiwan 52
PH - Filippine 50
CL - Cile 49
RO - Romania 49
PE - Perù 48
CO - Colombia 47
NG - Nigeria 47
HU - Ungheria 40
AR - Argentina 37
ZA - Sudafrica 36
CZ - Repubblica Ceca 34
EG - Egitto 31
EU - Europa 31
NZ - Nuova Zelanda 29
EC - Ecuador 27
IL - Israele 27
SI - Slovenia 26
CI - Costa d'Avorio 25
MY - Malesia 25
LT - Lituania 23
LB - Libano 22
MU - Mauritius 22
NO - Norvegia 18
RS - Serbia 18
DZ - Algeria 15
TN - Tunisia 15
UY - Uruguay 14
SK - Slovacchia (Repubblica Slovacca) 13
BG - Bulgaria 11
KE - Kenya 10
SA - Arabia Saudita 10
CR - Costa Rica 9
EE - Estonia 9
KZ - Kazakistan 9
AM - Armenia 8
CY - Cipro 8
HR - Croazia 8
MA - Marocco 8
PR - Porto Rico 8
UZ - Uzbekistan 8
VE - Venezuela 8
ET - Etiopia 7
IQ - Iraq 7
TG - Togo 7
RE - Reunion 6
AE - Emirati Arabi Uniti 5
GH - Ghana 5
KH - Cambogia 5
ZW - Zimbabwe 5
A1 - Anonimo 4
PA - Panama 4
SV - El Salvador 4
AL - Albania 3
BD - Bangladesh 3
DM - Dominica 3
GP - Guadalupe 3
JO - Giordania 3
LK - Sri Lanka 3
LU - Lussemburgo 3
LV - Lettonia 3
PS - Palestinian Territory 3
SC - Seychelles 3
BJ - Benin 2
BN - Brunei Darussalam 2
BS - Bahamas 2
Totale 51.146
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Città #
Houston 2.767
Chandler 2.575
Beijing 2.343
Dublin 2.127
Fairfield 1.650
Ann Arbor 1.479
Wilmington 1.433
Torino 1.359
Ashburn 1.119
Jacksonville 918
Villeurbanne 911
Woodbridge 843
Medford 699
Princeton 635
Seattle 609
Cambridge 539
Warsaw 512
Pisa 461
Singapore 445
Dearborn 435
Nyköping 429
Redwood City 373
Turin 331
Milan 320
Dong Ket 317
Boston 230
Boardman 178
Munich 163
Montréal 159
Palaiseau 147
Rome 145
Helsinki 122
Vienna 121
Norwalk 118
San Diego 108
Nanjing 107
Guangzhou 105
Verona 105
Shanghai 96
Bari 95
Hangzhou 93
New York 91
Toronto 90
Brussels 89
Fremont 89
Grafing 78
Hefei 73
Dallas 64
Falls Church 58
Florence 58
Paris 57
Frankfurt am Main 55
Mountain View 55
Zhengzhou 52
Athens 51
Madrid 51
Wuhan 50
Bologna 48
Düsseldorf 47
Pune 45
Jinan 44
Catania 43
Napoli 43
Xian 43
Phoenix 42
Plan 42
Kunming 41
Nürnberg 39
Taipei 39
Hebei 38
Naples 38
Los Angeles 37
Palermo 37
Saint Petersburg 37
Lappeenranta 35
Silver Spring 35
Padova 34
Santiago 34
Chengdu 33
Udine 33
Seoul 32
Berlin 31
Bra 31
London 30
Hanoi 29
Lima 29
Washington 29
Central District 27
Duncan 27
Mumbai 27
Ottawa 27
Nanchang 26
Wuxi 26
Bitonto 25
Des Moines 25
Jakarta 25
Lisbon 25
Shenyang 25
Upper Marlboro 25
Nuremberg 24
Totale 30.234
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Nome #
Approccio multidisciplinare per la selezione di ceppi autoctoni per la produzione di Toma piemontese artigianale 760
Occurrence of antibiotic resistance genes in the faecal DNA of healthy omnivores, ovo-lacto vegetarians and vegans 456
Culture independent methods to assess the diversity and dynamics of microbiota during food fermentation 431
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 337
Fructose liquid and solid formulations differently affect gut integrity, microbiota composition and related liver toxicity: a comparative in vivo study 312
Batteri probiotici in formaggi freschi: valutazione delle caratteristiche tecnologiche e vitalità 310
Brettanomyces bruxellensis yeasts: impact on wine and winemaking 303
Isolamento di batteri alofili ed alotolleranti da salamoie di vegetali 271
Sausage fermentation and starter cultures in the era of molecular biology methods 270
Exploitation of the non-Saccharomyces yeast Starmerella bacillaris (synonym Candida zemplinina) in wine fermentation: Physiological and molecular characterizations 270
Monitoring of the microbiota of fermented sausages by culture independent rRNA-based approaches 262
Effect of purple loosestrife (Lythrum salicaria) diet supplementation in rabbit nutrition on performance, digestibility, health and meat quality 253
Antifungal activity of yeasts and lactic acid bacteria isolated from cocoa bean fermentation processes 240
Use of WL Medium to Profile Native Flora Fermentations 227
Different protein expression profiles in cheese and clinical isolates of Enterococcus faecalis revealed by proteomic analysis 221
Screening of lactic acid bacteria isolated from fermented table olives with potential probiotic 219
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 218
SALIVAGE – EU JPI Project The “form” makes the difference: comprehensive two‐dimensional gas chromatography as highly informative fingerprinting tool to study the impact of fructose formulation on mice’s microbiota and its volatile metabolome signatures 218
Risk-based control of food-borne pathogens Listeria monocytogenes and Salmonella enterica in the Italian fermented sausages Cacciatore and Felino 216
Differential gene expression profiling of Listeria monocytogenes in Cacciatore and Felino salami to reveal potential stress resistance biomarkers 215
STANDARD OPERATING PROCEDURES (SOPs) FOR SAMPLING OF MICROBIOME IN DIFFERENT ECOSYSTEMS 213
Technological properties and biogenic amines production by bacteriocinogenic lactococci and enterococci strains isolated from raw goat's milk 211
Biodiversità molecolare di Saccharomyces cerevisiae isolati da fermentazioni di Nebbiolo condotte spontaneamente o inoculate con starter commerciali 206
Alcohol reduction in red wines by technological and microbiological approaches: a comparative study 205
Apical periodontitis: preliminary assessment of microbiota by 16S rRNA high throughput amplicon target sequencing 200
Riduzione del tenore di etanolo nei vini rossi: comparazione di diversi approcci 198
Salt reduction in vegetable fermentation, reality or desire? 194
Starmerella bacillaris and Saccharomyces cerevisiae mixed fermentations to reduce ethanol content in wine 192
Bilberry pomace in rabbit nutrition: effects on growth performance, apparent digestibility, caecal traits, bacterial community and antioxidant status 192
Culture independent methods to assess the diversity and dynamics of microbiota during food fermentations 189
Investigation of the dominance behavior of Saccharomyces cerevisiae strains during wine fermentation 186
The effect of yeast cultures on the microbial composition and fermented cocoa volatile compounds 185
Estimating the non-thermal inactivation of Listeria monocytogenes in fermented sausages relative to temperature, pH and water activity 183
Changes in the gut microbiota composition during pregnancy in patients with gestational diabetes mellitus (GDM) 183
Candida zemplinina can reduce acetic acid produced by Saccharomyces cerevisiae in sweet wine fermentations 182
Fate of Lactococcus lactis starter cultures during late ripening in cheese models 180
Trattamenti dell’uva da vino post-raccolta con ozono gassoso e acqua ozonizzata 175
Colorazioni anomale e rigonfiamento di formaggi fusi e mozzarelle 173
Quantification of persistence of the food-borne pathogens Listeria monocytogenes and Salmonella enterica during manufacture of Italian fermented sausages 173
Control of Brettanomyces bruxellensis on wine grapes by post-harvest treatments with electrolyzed water, ozonated water and gaseous ozone 173
Potential probiotic Pichia kudriavzevii strains and their ability to enhance folate content of traditional cereal-based African fermented food 172
Microbiota of an Italian Grana-Like Cheese during Manufacture and Ripening Unraveled by 16S rRNA-Based Approaches 172
L’ecologia microbica e fattori limitanti la crescita dei microrganismi in alimenti 169
Mycobiota of barbera Grapes from the Piedmont Region from a single vintage year 169
Impact of Nisin-Activated Packaging on Microbiota of Beef Burgers during Storage 169
Viable and culturable populations of Saccharomyces cerevisiae, Hanseniaspora uvarum and Starmerella bacillaris (synonym Candida zemplinina) during Barbera must fermentation 169
Exploring the Virulence Gene Expression of Arcobacter butzleri during Simulated Infection of Human Gut Models 168
La microbiologia applicata alle industrie alimentari 167
Bacterial species associated with sound and Botrytis-infected grapes from a Greek vineyard 165
Yeast dynamics during spontaneous fermentation of mawè and tchoukoutou, two traditional products from Benin 165
Evaluation of Toma Piemontese PDO cheese as a carrier of putative probiotics from table olive fermentations 163
Oxygen availability and strain combination modulate yeast growth dynamics in mixed culture fermentations of grape must with Starmerella bacillaris and Saccharomyces cerevisiae 162
A matter of chocolate aroma: What microbial communities can do on the formation of sensorial attributes in the early stages of the cocoa fermentation 161
Proceedings of the 26th Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotechnology 160
Controllo di microrganismi patogeni (Listeria monocytogenes e Staphylococcus aureus) in formaggi semistagionati mediate l’utilizzo di Lactococcus lactis produttori di batteriocine 160
Fecal Microbiota in Healthy Subjects Following Omnivore, Vegetarian and Vegan Diets: Culturable Populations and rRNA DGGE Profiling 158
Microbial dynamics during aerobic exposure of corn silage stored under oxygen barrier or polyethylene films. 157
Aroma profile and composition of Barbera wines obtained by mixed fermentations of Starmerella bacillaris (synonym Candida zemplinina) and Saccharomyces cerevisiae 157
Probiotic potential of a Lactobacillus rhamnosus cheese isolate and its effect on the fecal microbiota of healthy volunteers 156
Yeast population diversity on grapes during on-vine withering and their dynamics in natural and inoculated fermentations in the production of icewines 155
Yeast populations associated with grapes during withering and their fate during alcoholic fermentation of high sugar must 155
Saccharomyces cerevisiae biodiversity during the brewing process of an artisanal beer: a preliminary study 153
Impact of Saccharomyces cerevisiae and Torulaspora delbrueckii starter cultures on cocoa beans fermentation 149
Alterations in gut microbiome are associated with the onset of multiple sclerosis: an Italian pivotal study 149
Zooming into food-associated microbial consortia: a ‘cultural’ evolution 148
Changes in gut bacterial communities in canaries infected by Macrorhabdus ornithogaster 148
Genomic assessment in Lactobacillus plantarum links the butyrogenic pathway with glutamine metabolism 147
Antifungal activity of yeasts and lactic acid bacteria isolated from cocoa bean fermentations 146
Molecular Methods in Food Safety Microbiology: Interpretation and Implications of Nucleic Acid Detection 145
Microbiota of Minas cheese as influenced by the nisin producer Lactococcus lactis subsp. lactis GLc05 145
High-level adherence to a Mediterranean diet beneficially impacts the gut microbiota and associated metabolome 145
A novel polymerase chain reaction (PCR)-denaturing gradient gel electrophoresis (DGGE) for the identification of Micrococcaceae strains involved in meat fermentations. Its application to naturally fermented Italian sausages 143
Microbiota di siero innesti per la produzione di formaggi a pasta dura attraverso metodi molecolari coltura-dipendente e –indipendente 142
Cheese surface microbiota complexity: RT-PCR-DGGE, a tool for a detailed picture? 142
Anti-S.aureus and anti-L.monocytogenes molecules produced by cheese-isolated lactic acid bacteria 142
Microbial diversity of traditional cocoa fermentation in Ivory Coast and Cameroun. 141
Gut microbiota diversity of omnivore, vegetarian and vegan healthy subjects by culture dependent and rRNA DGGE profiling 140
Volatile profiles and chromatic characteristics of red wines produced with Starmerella bacillaris and Saccharomyces cerevisiae 140
Isolation, selection, and characterization of autochthonous Oenococcus oeni strains according to their oenological properties. 138
Modeling fermentation behavior of Starmerella bacillaris 137
Modeling of the fermentation behavior of Starmerella bacillaris 137
Effect of post-harvest ozone treatments on the skin phenolic composition and extractability of red winegrapes cv Nebbiolo and Barbera 135
Study of Lactococcus lactis during advanced ripening stages of model cheeses characterized by GC-MS 135
Proteins and enzymatic activities in Erbaluce grape berries with different response to the withering process. 135
The challenge of merging food safety diagnostic needs with quantitative PCR platforms 134
Current perspectives in food-based studies exploiting multi-omics approaches 133
16S rRNA-based HTS approach to monitor the microbiota development during storage of beefburgers in active packaging. 132
The microbiota composition of the offspring of patients with gestational diabetes mellitus (GDM) 131
Characterization of the emerging zoonotic pathogen Arcobacter thereius by whole genome sequencing and comparative genomics 130
Microbial ecology of Gorgonzola rinds and occurrence of different biotypes of Listeria monocytogenes 129
Interazioni microbiche e quorum sensing per la bioprotezione degli alimenti 128
Molecular biology: Transcriptomics 128
Determination of yeast diversity in ogi, mawè, gowé and tchoukoutou by using culture-dependent and -independent methods 128
NaOH-debittering induces changes in bacterial ecology during table olives fermentation 127
Toxicological impact of high fructose intake on gut microbiota and liver/intestine integrity: Any differences between solid and liquid formulations? 126
Effects of Continuous Exposure to Ozone Gas and Electrolyzed Water on the Skin Hardness of Table and Wine Grape Varieties 126
A comparison of gene expression of Listeria monocytogenes in vitro and the soft cheese Crescenza 125
Detection and Viability of Lactococcus lactis throughout Cheese Ripening 124
Molecular investigation of bacterial communities during the manufacturing and ripening of semi-hard Iranian Liqvan cheese 124
Genotypic characterization of Brochothrix thermosphacta isolated during storage of minced pork under aerobic or modified atmosphere packaging conditions 124
Totale 18.562
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Categoria #
all - tutte 135.534
article - articoli 0
book - libri 0
conference - conferenze 46.924
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 182.458
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20207.959 341 365 598 1.009 531 1.033 809 666 895 708 552 452
2020/20216.846 594 325 566 486 745 419 532 347 821 620 472 919
2021/20226.299 274 301 314 472 519 315 343 519 338 361 978 1.565
2022/20239.040 907 621 339 841 813 2.242 899 552 874 230 482 240
2023/20244.746 510 624 257 331 399 545 253 309 84 342 443 649
2024/202591 91 0 0 0 0 0 0 0 0 0 0 0
Totale 53.083