CINECA IRIS Institutional Research Information System

COCOLIN, Luca Simone
 Distribuzione geografica
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Continente #
NA - Nord America 23.507
EU - Europa 19.331
AS - Asia 6.319
SA - Sud America 368
AF - Africa 216
OC - Oceania 130
Continente sconosciuto - Info sul continente non disponibili 35
Totale 49.906
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Nazione #
US - Stati Uniti d'America 22.987
IT - Italia 6.988
CN - Cina 3.632
IE - Irlanda 2.165
FR - Francia 1.926
DE - Germania 1.741
SE - Svezia 1.699
UA - Ucraina 1.130
FI - Finlandia 941
KR - Corea 788
GB - Regno Unito 702
PL - Polonia 579
VN - Vietnam 574
CA - Canada 361
ES - Italia 257
IN - India 233
JP - Giappone 213
BR - Brasile 155
DK - Danimarca 155
BE - Belgio 151
SG - Singapore 143
AT - Austria 129
GR - Grecia 126
RU - Federazione Russa 123
MX - Messico 120
NL - Olanda 113
TR - Turchia 106
AU - Australia 101
IR - Iran 91
HK - Hong Kong 78
PK - Pakistan 77
PT - Portogallo 77
CH - Svizzera 76
TH - Thailandia 75
ID - Indonesia 71
TW - Taiwan 52
PH - Filippine 50
RO - Romania 49
PE - Perù 47
CO - Colombia 46
CL - Cile 45
HU - Ungheria 40
NG - Nigeria 37
AR - Argentina 33
EU - Europa 31
ZA - Sudafrica 31
NZ - Nuova Zelanda 28
CZ - Repubblica Ceca 27
EG - Egitto 26
SI - Slovenia 26
EC - Ecuador 25
IL - Israele 25
LT - Lituania 23
MU - Mauritius 22
CI - Costa d'Avorio 21
MY - Malesia 21
LB - Libano 20
NO - Norvegia 16
DZ - Algeria 15
RS - Serbia 15
SK - Slovacchia (Repubblica Slovacca) 13
BG - Bulgaria 11
TN - Tunisia 11
SA - Arabia Saudita 10
CR - Costa Rica 9
EE - Estonia 9
KE - Kenya 9
KZ - Kazakistan 9
UY - Uruguay 9
AM - Armenia 8
CY - Cipro 8
HR - Croazia 8
MA - Marocco 8
PR - Porto Rico 8
UZ - Uzbekistan 8
VE - Venezuela 8
TG - Togo 7
ET - Etiopia 6
RE - Reunion 6
AE - Emirati Arabi Uniti 5
KH - Cambogia 5
A1 - Anonimo 4
PA - Panama 4
SV - El Salvador 4
AL - Albania 3
BD - Bangladesh 3
DM - Dominica 3
GP - Guadalupe 3
LK - Sri Lanka 3
LU - Lussemburgo 3
PS - Palestinian Territory 3
SC - Seychelles 3
ZW - Zimbabwe 3
BJ - Benin 2
BN - Brunei Darussalam 2
BS - Bahamas 2
DO - Repubblica Dominicana 2
GA - Gabon 2
GH - Ghana 2
GT - Guatemala 2
Totale 49.882
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Città #
Houston 2.767
Chandler 2.575
Beijing 2.339
Dublin 2.126
Fairfield 1.650
Ann Arbor 1.477
Wilmington 1.433
Torino 1.359
Ashburn 1.090
Jacksonville 918
Villeurbanne 911
Woodbridge 843
Medford 699
Princeton 635
Seattle 608
Cambridge 539
Warsaw 512
Pisa 461
Dearborn 435
Nyköping 429
Redwood City 373
Dong Ket 317
Turin 305
Milan 300
Boston 230
Boardman 172
Munich 162
Montréal 159
Palaiseau 145
Rome 129
Norwalk 118
Vienna 116
San Diego 108
Nanjing 107
Verona 103
Guangzhou 102
Helsinki 99
Shanghai 94
Bari 93
Hangzhou 93
New York 91
Brussels 89
Fremont 89
Toronto 88
Grafing 78
Hefei 73
Dallas 63
Falls Church 58
Florence 58
Mountain View 55
Paris 55
Zhengzhou 52
Madrid 51
Singapore 51
Wuhan 50
Frankfurt am Main 48
Bologna 47
Düsseldorf 47
Athens 45
Pune 45
Jinan 44
Catania 43
Napoli 43
Xian 43
Plan 42
Kunming 41
Phoenix 40
Nürnberg 39
Taipei 39
Hebei 38
Saint Petersburg 37
Silver Spring 35
Palermo 34
Santiago 34
Padova 33
Udine 33
Seoul 32
Berlin 31
Bra 31
Chengdu 31
Hanoi 29
Lima 28
Washington 28
Central District 27
Duncan 27
Mumbai 27
Naples 27
Ottawa 27
Nanchang 26
Wuxi 26
Bitonto 25
Des Moines 25
Lisbon 25
Shenyang 25
Upper Marlboro 25
Parma 24
Barcelona 23
London 23
Perugia 22
San Mateo 22
Totale 29.618
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Nome #
Approccio multidisciplinare per la selezione di ceppi autoctoni per la produzione di Toma piemontese artigianale 746
Occurrence of antibiotic resistance genes in the faecal DNA of healthy omnivores, ovo-lacto vegetarians and vegans 449
Culture independent methods to assess the diversity and dynamics of microbiota during food fermentation 420
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 334
Batteri probiotici in formaggi freschi: valutazione delle caratteristiche tecnologiche e vitalità 305
Fructose liquid and solid formulations differently affect gut integrity, microbiota composition and related liver toxicity: a comparative in vivo study 304
Brettanomyces bruxellensis yeasts: impact on wine and winemaking 286
Isolamento di batteri alofili ed alotolleranti da salamoie di vegetali 270
Exploitation of the non-Saccharomyces yeast Starmerella bacillaris (synonym Candida zemplinina) in wine fermentation: Physiological and molecular characterizations 267
Sausage fermentation and starter cultures in the era of molecular biology methods 261
Monitoring of the microbiota of fermented sausages by culture independent rRNA-based approaches 260
Effect of purple loosestrife (Lythrum salicaria) diet supplementation in rabbit nutrition on performance, digestibility, health and meat quality 250
Antifungal activity of yeasts and lactic acid bacteria isolated from cocoa bean fermentation processes 236
Use of WL Medium to Profile Native Flora Fermentations 224
Different protein expression profiles in cheese and clinical isolates of Enterococcus faecalis revealed by proteomic analysis 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 217
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 215
Differential gene expression profiling of Listeria monocytogenes in Cacciatore and Felino salami to reveal potential stress resistance biomarkers 212
Risk-based control of food-borne pathogens Listeria monocytogenes and Salmonella enterica in the Italian fermented sausages Cacciatore and Felino 212
Technological properties and biogenic amines production by bacteriocinogenic lactococci and enterococci strains isolated from raw goat's milk 208
Biodiversità molecolare di Saccharomyces cerevisiae isolati da fermentazioni di Nebbiolo condotte spontaneamente o inoculate con starter commerciali 205
Screening of lactic acid bacteria isolated from fermented table olives with potential probiotic 203
Alcohol reduction in red wines by technological and microbiological approaches: a comparative study 199
Apical periodontitis: preliminary assessment of microbiota by 16S rRNA high throughput amplicon target sequencing 198
Riduzione del tenore di etanolo nei vini rossi: comparazione di diversi approcci 194
Starmerella bacillaris and Saccharomyces cerevisiae mixed fermentations to reduce ethanol content in wine 191
Salt reduction in vegetable fermentation, reality or desire? 190
Bilberry pomace in rabbit nutrition: effects on growth performance, apparent digestibility, caecal traits, bacterial community and antioxidant status 189
Culture independent methods to assess the diversity and dynamics of microbiota during food fermentations 188
The effect of yeast cultures on the microbial composition and fermented cocoa volatile compounds 185
Investigation of the dominance behavior of Saccharomyces cerevisiae strains during wine fermentation 183
Changes in the gut microbiota composition during pregnancy in patients with gestational diabetes mellitus (GDM) 181
Estimating the non-thermal inactivation of Listeria monocytogenes in fermented sausages relative to temperature, pH and water activity 180
Candida zemplinina can reduce acetic acid produced by Saccharomyces cerevisiae in sweet wine fermentations 179
Fate of Lactococcus lactis starter cultures during late ripening in cheese models 178
Trattamenti dell’uva da vino post-raccolta con ozono gassoso e acqua ozonizzata 173
Quantification of persistence of the food-borne pathogens Listeria monocytogenes and Salmonella enterica during manufacture of Italian fermented sausages 172
Control of Brettanomyces bruxellensis on wine grapes by post-harvest treatments with electrolyzed water, ozonated water and gaseous ozone 171
Colorazioni anomale e rigonfiamento di formaggi fusi e mozzarelle 170
Microbiota of an Italian Grana-Like Cheese during Manufacture and Ripening Unraveled by 16S rRNA-Based Approaches 169
L’ecologia microbica e fattori limitanti la crescita dei microrganismi in alimenti 168
Mycobiota of barbera Grapes from the Piedmont Region from a single vintage year 168
Impact of Nisin-Activated Packaging on Microbiota of Beef Burgers during Storage 167
Viable and culturable populations of Saccharomyces cerevisiae, Hanseniaspora uvarum and Starmerella bacillaris (synonym Candida zemplinina) during Barbera must fermentation 167
Exploring the Virulence Gene Expression of Arcobacter butzleri during Simulated Infection of Human Gut Models 167
Bacterial species associated with sound and Botrytis-infected grapes from a Greek vineyard 165
La microbiologia applicata alle industrie alimentari 164
Potential probiotic Pichia kudriavzevii strains and their ability to enhance folate content of traditional cereal-based African fermented food 164
Yeast dynamics during spontaneous fermentation of mawè and tchoukoutou, two traditional products from Benin 162
Evaluation of Toma Piemontese PDO cheese as a carrier of putative probiotics from table olive fermentations 161
Oxygen availability and strain combination modulate yeast growth dynamics in mixed culture fermentations of grape must with Starmerella bacillaris and Saccharomyces cerevisiae 161
STANDARD OPERATING PROCEDURES (SOPs) FOR SAMPLING OF MICROBIOME IN DIFFERENT ECOSYSTEMS 159
Controllo di microrganismi patogeni (Listeria monocytogenes e Staphylococcus aureus) in formaggi semistagionati mediate l’utilizzo di Lactococcus lactis produttori di batteriocine 159
A matter of chocolate aroma: What microbial communities can do on the formation of sensorial attributes in the early stages of the cocoa fermentation 158
Microbial dynamics during aerobic exposure of corn silage stored under oxygen barrier or polyethylene films. 155
Fecal Microbiota in Healthy Subjects Following Omnivore, Vegetarian and Vegan Diets: Culturable Populations and rRNA DGGE Profiling 155
Yeast population diversity on grapes during on-vine withering and their dynamics in natural and inoculated fermentations in the production of icewines 154
Yeast populations associated with grapes during withering and their fate during alcoholic fermentation of high sugar must 154
Aroma profile and composition of Barbera wines obtained by mixed fermentations of Starmerella bacillaris (synonym Candida zemplinina) and Saccharomyces cerevisiae 153
Probiotic potential of a Lactobacillus rhamnosus cheese isolate and its effect on the fecal microbiota of healthy volunteers 153
Saccharomyces cerevisiae biodiversity during the brewing process of an artisanal beer: a preliminary study 148
Zooming into food-associated microbial consortia: a ‘cultural’ evolution 147
Impact of Saccharomyces cerevisiae and Torulaspora delbrueckii starter cultures on cocoa beans fermentation 146
Genomic assessment in Lactobacillus plantarum links the butyrogenic pathway with glutamine metabolism 145
Changes in gut bacterial communities in canaries infected by Macrorhabdus ornithogaster 145
Molecular Methods in Food Safety Microbiology: Interpretation and Implications of Nucleic Acid Detection 144
Microbiota of Minas cheese as influenced by the nisin producer Lactococcus lactis subsp. lactis GLc05 143
High-level adherence to a Mediterranean diet beneficially impacts the gut microbiota and associated metabolome 143
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 142
Cheese surface microbiota complexity: RT-PCR-DGGE, a tool for a detailed picture? 141
Alterations in gut microbiome are associated with the onset of multiple sclerosis: an Italian pivotal study 140
Gut microbiota diversity of omnivore, vegetarian and vegan healthy subjects by culture dependent and rRNA DGGE profiling 139
Microbiota di siero innesti per la produzione di formaggi a pasta dura attraverso metodi molecolari coltura-dipendente e –indipendente 139
Microbial diversity of traditional cocoa fermentation in Ivory Coast and Cameroun. 138
Volatile profiles and chromatic characteristics of red wines produced with Starmerella bacillaris and Saccharomyces cerevisiae 137
Antifungal activity of yeasts and lactic acid bacteria isolated from cocoa bean fermentations 137
Modeling fermentation behavior of Starmerella bacillaris 136
Modeling of the fermentation behavior of Starmerella bacillaris 134
The challenge of merging food safety diagnostic needs with quantitative PCR platforms 134
Proteins and enzymatic activities in Erbaluce grape berries with different response to the withering process. 134
Isolation, selection, and characterization of autochthonous Oenococcus oeni strains according to their oenological properties. 133
Effect of post-harvest ozone treatments on the skin phenolic composition and extractability of red winegrapes cv Nebbiolo and Barbera 133
Study of Lactococcus lactis during advanced ripening stages of model cheeses characterized by GC-MS 133
Current perspectives in food-based studies exploiting multi-omics approaches 132
Anti-S.aureus and anti-L.monocytogenes molecules produced by cheese-isolated lactic acid bacteria 131
16S rRNA-based HTS approach to monitor the microbiota development during storage of beefburgers in active packaging. 131
Molecular biology: Transcriptomics 128
Determination of yeast diversity in ogi, mawè, gowé and tchoukoutou by using culture-dependent and -independent methods 128
Characterization of the emerging zoonotic pathogen Arcobacter thereius by whole genome sequencing and comparative genomics 128
Interazioni microbiche e quorum sensing per la bioprotezione degli alimenti 127
The microbiota composition of the offspring of patients with gestational diabetes mellitus (GDM) 127
Proceedings of the 26th Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotechnology 125
Effects of Continuous Exposure to Ozone Gas and Electrolyzed Water on the Skin Hardness of Table and Wine Grape Varieties 125
A comparison of gene expression of Listeria monocytogenes in vitro and the soft cheese Crescenza 124
Toxicological impact of high fructose intake on gut microbiota and liver/intestine integrity: Any differences between solid and liquid formulations? 124
NaOH-debittering induces changes in bacterial ecology during table olives fermentation 124
Microbial ecology of Gorgonzola rinds and occurrence of different biotypes of Listeria monocytogenes 123
Detection and Viability of Lactococcus lactis throughout Cheese Ripening 123
Molecular investigation of bacterial communities during the manufacturing and ripening of semi-hard Iranian Liqvan cheese 123
Genotypic characterization of Brochothrix thermosphacta isolated during storage of minced pork under aerobic or modified atmosphere packaging conditions 123
Totale 18.163
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Categoria #
all - tutte 122.922
article - articoli 0
book - libri 0
conference - conferenze 42.487
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 165.409
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/20192.229 0 0 0 0 0 0 0 0 0 343 1.306 580
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
2023/20243.570 510 624 257 331 399 545 253 309 84 258 0 0
Totale 51.816