COCOLIN, Luca Simone
 Distribuzione geografica
Continente #
NA - Nord America 18440
EU - Europa 14756
AS - Asia 5617
SA - Sud America 275
AF - Africa 135
OC - Oceania 90
Continente sconosciuto - Info sul continente non disponibili 35
Totale 39348
Nazione #
US - Stati Uniti d'America 17994
IT - Italia 5774
CN - Cina 3440
FR - Francia 1785
DE - Germania 1547
SE - Svezia 1362
UA - Ucraina 1126
FI - Finlandia 834
KR - Corea 772
GB - Regno Unito 632
PL - Polonia 557
VN - Vietnam 556
CA - Canada 324
ES - Italia 180
JP - Giappone 174
DK - Danimarca 138
IN - India 127
AT - Austria 120
BR - Brasile 116
BE - Belgio 104
RU - Federazione Russa 100
MX - Messico 94
GR - Grecia 91
NL - Olanda 75
TR - Turchia 75
AU - Australia 70
TH - Thailandia 65
CH - Svizzera 63
PK - Pakistan 61
ID - Indonesia 58
PT - Portogallo 54
TW - Taiwan 46
HK - Hong Kong 45
CO - Colombia 39
IR - Iran 39
PE - Perù 38
RO - Romania 38
IE - Irlanda 36
HU - Ungheria 32
PH - Filippine 32
EU - Europa 31
CL - Cile 30
SG - Singapore 29
AR - Argentina 23
EC - Ecuador 23
ZA - Sudafrica 23
MU - Mauritius 22
CI - Costa d'Avorio 21
CZ - Repubblica Ceca 21
NZ - Nuova Zelanda 19
MY - Malesia 18
NG - Nigeria 18
SI - Slovenia 18
LT - Lituania 17
LB - Libano 16
IL - Israele 13
SK - Slovacchia (Repubblica Slovacca) 11
BG - Bulgaria 10
EG - Egitto 10
AM - Armenia 8
SA - Arabia Saudita 8
UZ - Uzbekistan 8
CR - Costa Rica 7
EE - Estonia 7
MA - Marocco 7
RS - Serbia 7
TN - Tunisia 7
CY - Cipro 6
PR - Porto Rico 6
DZ - Algeria 5
KZ - Kazakistan 5
A1 - ???statistics.table.value.countryCode.A1??? 4
KE - Kenya 4
NO - Norvegia 4
PA - Panama 4
RE - Reunion 4
VE - Venezuela 4
AE - Emirati Arabi Uniti 3
BD - Bangladesh 3
DM - Dominica 3
GP - Guadalupe 3
HR - Croazia 3
LU - Lussemburgo 3
PS - Palestinian Territory 3
SC - Seychelles 3
AL - Albania 2
BJ - Benin 2
GA - Gabon 2
GT - Guatemala 2
IQ - Iraq 2
MD - Moldavia 2
SV - El Salvador 2
SY - Repubblica araba siriana 2
TZ - Tanzania 2
UY - Uruguay 2
CM - Camerun 1
ET - Etiopia 1
KH - Cambogia 1
LK - Sri Lanka 1
LV - Lettonia 1
Totale 39340
Città #
Houston 2767
Beijing 2321
Fairfield 1650
Ann Arbor 1477
Wilmington 1433
Torino 1359
Jacksonville 917
Villeurbanne 909
Woodbridge 843
Chandler 796
Medford 699
Ashburn 673
Princeton 635
Seattle 586
Cambridge 539
Warsaw 505
Pisa 461
Dearborn 435
Redwood City 373
Dong Ket 317
Milan 231
Boston 228
Montréal 159
Munich 154
Palaiseau 145
Norwalk 118
Vienna 110
San Diego 108
Nanjing 105
Nyköping 94
Guangzhou 93
Verona 90
Fremont 89
Hangzhou 89
Toronto 86
Grafing 78
Rome 78
Shanghai 73
Hefei 71
Bari 67
Turin 63
Dallas 61
Falls Church 58
Brussels 49
Mountain View 49
Wuhan 48
Düsseldorf 46
Jinan 44
Zhengzhou 44
Napoli 43
Xian 43
Plan 42
Kunming 41
Phoenix 40
Florence 39
Nürnberg 39
Hebei 38
Saint Petersburg 37
Catania 36
Madrid 36
Taipei 36
Athens 34
Udine 33
Bologna 32
Silver Spring 31
Seoul 30
Paris 29
Chengdu 28
Central District 27
Duncan 27
Padova 27
Hanoi 26
Lima 26
Mumbai 26
Nanchang 26
Wuxi 26
Berlin 25
Shenyang 25
Lisbon 22
San Mateo 22
Jakarta 21
Santiago 21
Palermo 20
Redmond 20
Fuzhou 19
Köln 19
Parma 19
Ottawa 18
Perugia 18
Singapore 18
Adelaide 17
Changsha 17
Lachine 17
Mexico 17
Sevilla 17
Cagliari 16
Cattolica 16
Stuttgart 16
Teramo 16
Tokyo 16
Totale 23773
Nome #
Approccio multidisciplinare per la selezione di ceppi autoctoni per la produzione di Toma piemontese artigianale 465
Occurrence of antibiotic resistance genes in the faecal DNA of healthy omnivores, ovo-lacto vegetarians and vegans 406
Culture independent methods to assess the diversity and dynamics of microbiota during food fermentation 365
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 286
Batteri probiotici in formaggi freschi: valutazione delle caratteristiche tecnologiche e vitalità 249
Isolamento di batteri alofili ed alotolleranti da salamoie di vegetali 240
Exploitation of the non-Saccharomyces yeast Starmerella bacillaris (synonym Candida zemplinina) in wine fermentation: Physiological and molecular characterizations 231
Monitoring of the microbiota of fermented sausages by culture independent rRNA-based approaches 230
Effect of purple loosestrife (Lythrum salicaria) diet supplementation in rabbit nutrition on performance, digestibility, health and meat quality 220
Antifungal activity of yeasts and lactic acid bacteria isolated from cocoa bean fermentation processes 216
Different protein expression profiles in cheese and clinical isolates of Enterococcus faecalis revealed by proteomic analysis 202
Use of WL Medium to Profile Native Flora Fermentations 200
Technological properties and biogenic amines production by bacteriocinogenic lactococci and enterococci strains isolated from raw goat's milk 196
Risk-based control of food-borne pathogens Listeria monocytogenes and Salmonella enterica in the Italian fermented sausages Cacciatore and Felino 190
Differential gene expression profiling of Listeria monocytogenes in Cacciatore and Felino salami to reveal potential stress resistance biomarkers 184
Brettanomyces bruxellensis yeasts: impact on wine and winemaking 181
Fructose liquid and solid formulations differently affect gut integrity, microbiota composition and related liver toxicity: a comparative in vivo study 181
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 181
Apical periodontitis: preliminary assessment of microbiota by 16S rRNA high throughput amplicon target sequencing 178
Sausage fermentation and starter cultures in the era of molecular biology methods 178
Salt reduction in vegetable fermentation, reality or desire? 175
Culture independent methods to assess the diversity and dynamics of microbiota during food fermentations 170
Biodiversità molecolare di Saccharomyces cerevisiae isolati da fermentazioni di Nebbiolo condotte spontaneamente o inoculate con starter commerciali 169
Starmerella bacillaris and Saccharomyces cerevisiae mixed fermentations to reduce ethanol content in wine 168
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 166
Estimating the non-thermal inactivation of Listeria monocytogenes in fermented sausages relative to temperature, pH and water activity 165
The effect of yeast cultures on the microbial composition and fermented cocoa volatile compounds 164
Alcohol reduction in red wines by technological and microbiological approaches: a comparative study 160
Candida zemplinina can reduce acetic acid produced by Saccharomyces cerevisiae in sweet wine fermentations 159
Bilberry pomace in rabbit nutrition: effects on growth performance, apparent digestibility, caecal traits, bacterial community and antioxidant status 158
Colorazioni anomale e rigonfiamento di formaggi fusi e mozzarelle 156
Screening of lactic acid bacteria isolated from fermented table olives with potential probiotic 155
Changes in the gut microbiota composition during pregnancy in patients with gestational diabetes mellitus (GDM) 154
Mycobiota of barbera Grapes from the Piedmont Region from a single vintage year 153
Investigation of the dominance behavior of Saccharomyces cerevisiae strains during wine fermentation 150
Bacterial species associated with sound and Botrytis-infected grapes from a Greek vineyard 149
Fate of Lactococcus lactis starter cultures during late ripening in cheese models 148
Control of Brettanomyces bruxellensis on wine grapes by post-harvest treatments with electrolyzed water, ozonated water and gaseous ozone 148
Evaluation of Toma Piemontese PDO cheese as a carrier of putative probiotics from table olive fermentations 147
Potential probiotic Pichia kudriavzevii strains and their ability to enhance folate content of traditional cereal-based African fermented food 147
Oxygen availability and strain combination modulate yeast growth dynamics in mixed culture fermentations of grape must with Starmerella bacillaris and Saccharomyces cerevisiae 147
Microbiota of an Italian Grana-Like Cheese during Manufacture and Ripening Unraveled by 16S rRNA-Based Approaches 147
Impact of Nisin-Activated Packaging on Microbiota of Beef Burgers during Storage 146
Viable and culturable populations of Saccharomyces cerevisiae, Hanseniaspora uvarum and Starmerella bacillaris (synonym Candida zemplinina) during Barbera must fermentation 146
La microbiologia applicata alle industrie alimentari 143
Microbial dynamics during aerobic exposure of corn silage stored under oxygen barrier or polyethylene films. 143
Quantification of persistence of the food-borne pathogens Listeria monocytogenes and Salmonella enterica during manufacture of Italian fermented sausages 143
Yeast populations associated with grapes during withering and their fate during alcoholic fermentation of high sugar must 141
Trattamenti dell’uva da vino post-raccolta con ozono gassoso e acqua ozonizzata 141
Yeast population diversity on grapes during on-vine withering and their dynamics in natural and inoculated fermentations in the production of icewines 137
L’ecologia microbica e fattori limitanti la crescita dei microrganismi in alimenti 135
Microbiota of Minas cheese as influenced by the nisin producer Lactococcus lactis subsp. lactis GLc05 135
Saccharomyces cerevisiae biodiversity during the brewing process of an artisanal beer: a preliminary study 135
Riduzione del tenore di etanolo nei vini rossi: comparazione di diversi approcci 134
A matter of chocolate aroma: What microbial communities can do on the formation of sensorial attributes in the early stages of the cocoa fermentation 134
High-level adherence to a Mediterranean diet beneficially impacts the gut microbiota and associated metabolome 134
Yeast dynamics during spontaneous fermentation of mawè and tchoukoutou, two traditional products from Benin 132
Controllo di microrganismi patogeni (Listeria monocytogenes e Staphylococcus aureus) in formaggi semistagionati mediate l’utilizzo di Lactococcus lactis produttori di batteriocine 131
Fecal Microbiota in Healthy Subjects Following Omnivore, Vegetarian and Vegan Diets: Culturable Populations and rRNA DGGE Profiling 131
Molecular Methods in Food Safety Microbiology: Interpretation and Implications of Nucleic Acid Detection 130
Proteins and enzymatic activities in Erbaluce grape berries with different response to the withering process. 128
Cheese surface microbiota complexity: RT-PCR-DGGE, a tool for a detailed picture? 127
Zooming into food-associated microbial consortia: a ‘cultural’ evolution 127
Microbial diversity of traditional cocoa fermentation in Ivory Coast and Cameroun. 126
Current perspectives in food-based studies exploiting multi-omics approaches 126
Exploring the Virulence Gene Expression of Arcobacter butzleri during Simulated Infection of Human Gut Models 125
Impact of Saccharomyces cerevisiae and Torulaspora delbrueckii starter cultures on cocoa beans fermentation 123
Gut microbiota diversity of omnivore, vegetarian and vegan healthy subjects by culture dependent and rRNA DGGE profiling 121
Modeling of the fermentation behavior of Starmerella bacillaris 120
Volatile profiles and chromatic characteristics of red wines produced with Starmerella bacillaris and Saccharomyces cerevisiae 120
Aroma profile and composition of Barbera wines obtained by mixed fermentations of Starmerella bacillaris (synonym Candida zemplinina) and Saccharomyces cerevisiae 119
Probiotic potential of a Lactobacillus rhamnosus cheese isolate and its effect on the fecal microbiota of healthy volunteers 119
Modeling fermentation behavior of Starmerella bacillaris 117
Lieviti ed alterazioni di yogurt alla frutta 116
Interazioni microbiche e quorum sensing per la bioprotezione degli alimenti 116
Genomic assessment in Lactobacillus plantarum links the butyrogenic pathway with glutamine metabolism 116
The challenge of merging food safety diagnostic needs with quantitative PCR platforms 116
High inhibition of Paenibacillus larvae and Listeria monocytogenes by Enterococcus isolated from different sources in Tunisia and identification of their bacteriocin genes 115
Characterization of the emerging zoonotic pathogen Arcobacter thereius by whole genome sequencing and comparative genomics 115
NaOH-debittering induces changes in bacterial ecology during table olives fermentation 115
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 114
Molecular investigation of bacterial communities during the manufacturing and ripening of semi-hard Iranian Liqvan cheese 112
Determination of yeast diversity in ogi, mawè, gowé and tchoukoutou by using culture-dependent and -independent methods 110
The late blowing in cheese: a new molecular approach to study the microbial ecology of the alteration process 109
Microbial ecology of Gorgonzola rinds and occurrence of different biotypes of Listeria monocytogenes 109
Effects of Continuous Exposure to Ozone Gas and Electrolyzed Water on the Skin Hardness of Table and Wine Grape Varieties 109
Microbiota di siero innesti per la produzione di formaggi a pasta dura attraverso metodi molecolari coltura-dipendente e –indipendente 108
Diversity and functional characterization of Lactobacillus spp. isolated throughout the ripening of a hard cheese 108
Detection and Viability of Lactococcus lactis throughout Cheese Ripening 108
Modulation of the cytokine profile in Caco-2 cells by faecal lactobacilli and bifidobacteria from individuals with distinct dietary habits 108
Study of Lactococcus lactis during advanced ripening stages of model cheeses characterized by GC-MS 108
Expression of virulence genes of Listeria monocytogenes in food 107
Valutazione di ecologie microbiche mediante analisi del DNA ed RNA estratto direttamente da Castelmagno DOP durante la produzione e maturazione 107
Effect of post-harvest ozone treatments on the skin phenolic composition and extractability of red winegrapes cv Nebbiolo and Barbera 107
Genotypic characterization of Brochothrix thermosphacta isolated during storage of minced pork under aerobic or modified atmosphere packaging conditions 106
Changes in gut bacterial communities in canaries infected by Macrorhabdus ornithogaster 106
Lieviti fruttosofili ad interesse enologico: diversità molecolare di Candida zemplinina 105
In Vitro Selection and Characterization of New Probiotic Candidates from Table Olive Microbiota 105
Comparison between conventional and qPCR methods for enumerating Campylobacter jejuni in a poultry processing plant 104
The effects of extracellular pH and hydroxycinnamic acids influence the intracellular pH of Brettanomyces bruxellensis DSM 7001 104
Totale 15266
Categoria #
all - tutte 52927
article - articoli 0
book - libri 0
conference - conferenze 18054
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 70981


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2017/20186752 0000 0143 3302046 24621291233247
2018/20194589 164131317158 200431 205536 2183431306580
2019/20207959 3413655981009 5311033 809666 895708552452
2020/20216846 594325566486 745419 532347 821620472919
2021/20226299 274301314472 519315 343519 3383619781565
2022/20232020 907621339153 00 00 0000
Totale 41226