CINECA IRIS Institutional Research Information System

ALESSANDRIA, Valentina
 Distribuzione geografica
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Continente #
NA - Nord America 9.636
EU - Europa 7.523
AS - Asia 4.647
SA - Sud America 778
Continente sconosciuto - Info sul continente non disponibili 493
AF - Africa 165
OC - Oceania 47
Totale 23.289
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Nazione #
US - Stati Uniti d'America 9.243
IT - Italia 4.092
SG - Singapore 1.729
CN - Cina 1.255
FR - Francia 580
BR - Brasile 544
VN - Vietnam 525
DE - Germania 497
IE - Irlanda 435
SE - Svezia 376
FI - Finlandia 306
GB - Regno Unito 236
KR - Corea 229
UA - Ucraina 223
CA - Canada 199
JP - Giappone 160
PL - Polonia 158
IN - India 129
HK - Hong Kong 103
ID - Indonesia 102
NL - Olanda 96
MX - Messico 94
ES - Italia 93
AT - Austria 89
TR - Turchia 78
BE - Belgio 63
AR - Argentina 55
BD - Bangladesh 55
GR - Grecia 50
IR - Iran 43
CL - Cile 42
IQ - Iraq 42
AU - Australia 41
PT - Portogallo 41
EC - Ecuador 39
CO - Colombia 36
RU - Federazione Russa 35
ZA - Sudafrica 31
PH - Filippine 28
PK - Pakistan 28
PE - Perù 25
SI - Slovenia 24
JM - Giamaica 23
MA - Marocco 21
TN - Tunisia 21
TH - Thailandia 19
RO - Romania 18
CH - Svizzera 16
TW - Taiwan 16
VE - Venezuela 16
CR - Costa Rica 15
EG - Egitto 14
HU - Ungheria 14
LB - Libano 14
MY - Malesia 14
SA - Arabia Saudita 14
DK - Danimarca 13
NI - Nicaragua 13
NG - Nigeria 12
EE - Estonia 11
JO - Giordania 11
KE - Kenya 11
HN - Honduras 10
LT - Lituania 10
RS - Serbia 10
DZ - Algeria 9
EU - Europa 8
GT - Guatemala 8
NO - Norvegia 8
PY - Paraguay 8
TG - Togo 8
CM - Camerun 7
UY - Uruguay 7
CI - Costa d'Avorio 6
HR - Croazia 6
IL - Israele 6
OM - Oman 6
XK - ???statistics.table.value.countryCode.XK??? 6
AE - Emirati Arabi Uniti 5
AL - Albania 5
CY - Cipro 5
CZ - Repubblica Ceca 5
PA - Panama 5
PR - Porto Rico 5
RE - Reunion 5
UZ - Uzbekistan 5
AZ - Azerbaigian 4
BG - Bulgaria 4
ET - Etiopia 4
KH - Cambogia 4
NZ - Nuova Zelanda 4
SV - El Salvador 4
SY - Repubblica araba siriana 4
TT - Trinidad e Tobago 4
A1 - Anonimo 3
BO - Bolivia 3
GP - Guadalupe 3
KZ - Kazakistan 3
RW - Ruanda 3
BB - Barbados 2
Totale 22.767
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Città #
Ashburn 927
Singapore 900
San Jose 761
Houston 543
Beijing 541
Santa Clara 501
Chandler 497
Dublin 423
Fairfield 391
Wilmington 344
Torino 330
Ann Arbor 320
Turin 312
Milan 306
Woodbridge 245
Rome 190
Seattle 152
Jacksonville 149
Villeurbanne 147
Ho Chi Minh City 144
Medford 142
The Dalles 140
Cambridge 136
Columbus 136
Council Bluffs 134
Warsaw 132
Los Angeles 131
Princeton 127
Pisa 119
Dallas 117
Lauterbourg 116
Redwood City 113
Nyköping 108
Hanoi 104
Dearborn 103
Hefei 91
Buffalo 89
Tokyo 87
Munich 84
Hong Kong 83
New York 75
Jakarta 74
Bari 73
Seoul 73
Helsinki 72
Vienna 72
Bologna 65
Guangzhou 62
Naples 56
São Paulo 56
Dong Ket 50
Florence 50
Toronto 48
Boardman 44
Montréal 44
Palaiseau 41
Nanjing 37
Boston 36
Catania 36
San Diego 35
Orem 34
Chicago 33
Shanghai 31
Verona 31
Brussels 30
Hangzhou 30
Phoenix 30
Grafing 29
London 29
Norwalk 29
Atlanta 27
Bengaluru 27
Padova 26
Parma 26
Frankfurt am Main 25
Palermo 23
Redondo Beach 23
Memphis 22
Montreal 22
Bergamo 21
Da Nang 21
Haiphong 21
Mexico City 21
Napoli 21
Bitonto 20
Paris 20
Baghdad 19
Belo Horizonte 19
Cagliari 19
Santiago 19
Brooklyn 18
Athens 17
Brescia 17
Chennai 17
Lappeenranta 17
Lima 17
Mountain View 17
Modena 16
Mumbai 16
Nuremberg 16
Totale 12.430
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Nome #
Approccio multidisciplinare per la selezione di ceppi autoctoni per la produzione di Toma piemontese artigianale 1.077
Microbiota autoctoni per il controllo dei microrganismi alteranti e patogeni negli alimenti: il ruolo della bioprotezione 756
Culture independent methods to assess the diversity and dynamics of microbiota during food fermentation 583
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 478
Sausage fermentation and starter cultures in the era of molecular biology methods 447
Batteri probiotici in formaggi freschi: valutazione delle caratteristiche tecnologiche e vitalità 394
Lo spreco alimentare domestico nella società della post-crescita: valori e interessi individuali 369
Proceedings of the 26th Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotechnology 320
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 305
Differential gene expression profiling of Listeria monocytogenes in Cacciatore and Felino salami to reveal potential stress resistance biomarkers 296
Microbiota of an Italian Grana-Like Cheese during Manufacture and Ripening Unraveled by 16S rRNA-Based Approaches 294
Biodiversità molecolare di Saccharomyces cerevisiae isolati da fermentazioni di Nebbiolo condotte spontaneamente o inoculate con starter commerciali 279
Metataxonomic Surveillance of Contamination Pathways in Food Processing Environments: From Observational Studies to Practical Applications 270
Estimating the non-thermal inactivation of Listeria monocytogenes in fermented sausages relative to temperature, pH and water activity 269
Exploring the Virulence Gene Expression of Arcobacter butzleri during Simulated Infection of Human Gut Models 268
Changes in gut bacterial communities in canaries infected by Macrorhabdus ornithogaster 259
Culture independent methods to assess the diversity and dynamics of microbiota during food fermentations 240
Microbial ecology of Gorgonzola rinds and occurrence of different biotypes of Listeria monocytogenes 234
Cheese surface microbiota complexity: RT-PCR-DGGE, a tool for a detailed picture? 233
Yeast population diversity on grapes during on-vine withering and their dynamics in natural and inoculated fermentations in the production of icewines 232
Mycobiota of barbera Grapes from the Piedmont Region from a single vintage year 223
A comparison of gene expression of Listeria monocytogenes in vitro and the soft cheese Crescenza 221
Microbial diversity of traditional cocoa fermentation in Ivory Coast and Cameroun. 221
Yeast populations associated with grapes during withering and their fate during alcoholic fermentation of high sugar must 221
Microbiota di siero innesti per la produzione di formaggi a pasta dura attraverso metodi molecolari coltura-dipendente e –indipendente 220
PDO and non-PDO Roccaverano cheeses: exploring Microbiome Diversity and Correlations 216
NaOH-debittering induces changes in bacterial ecology during table olives fermentation 209
Antilisterial Effect and Influence on Listeria monocytogenes Gene Expression of Enterocin or Enterococcus faecalis in Sliced Dry-Cured Ham Stored at 78C 205
A bioinformatics pipeline integrating predictive metagenomics profiling for the analysis of 16S rDNA/rRNA sequencing data originated from foods 204
Preliminary study on the effectiveness of detergent and sanitiser products on Arcobacter butzleri strains 201
A multiphasic approach to study the microbial ecology of ecology of olive fermentations 201
Diversity and functional characterization of Lactobacillus spp. isolated throughout the ripening of a hard cheese 191
Prevalence of Shiga toxin – producing Escherichia coli in food products of animal origin as determined by molecular methods 188
Advanced methods for the identification, enumeration, and characterization of microorganisms in fermented foods 188
Arcobacteraceae: genome adaptation and genome size reduction in species isolated from animals and human demonstrated by comparative genome analysis 185
Detection, quantification and vitality of Listeria monocytogenes in food as determined by quantitative PCR 181
Bioprotection in cooked ham 180
High inhibition of Paenibacillus larvae and Listeria monocytogenes by Enterococcus isolated from different sources in Tunisia and identification of their bacteriocin genes 175
Microbial dynamics of Castelmagno PDO, a traditional italian cheese, with a focus on lactic acid bacteria ecology 174
Culture independent analyses and wine fermentation: an overview of the achievements after 10 years after the first application 172
Microbiological characterization of artisanal Raschera PDO cheese: analysis of its indigenous lactic acid bacteria 170
Study of the fecal microbiota of canaries affected or not by macrorhabdus ornithogaster infection using culture independent approaches 170
Gut microbiota changes on canaries with a macrorhabdus ornithogaster infection in an aviary center 170
Meta-Taxonomic Analysis of Poultry and Slaughterhouse Microbiota: A Comprehensive Examination of Resident Microbial Communities 168
Exploring the virulence of Arcobacter butzleri during simulated infection of human gut models 166
Valutazione di ecologie microbiche mediante analisi del DNA ed RNA estratto direttamente da Castelmagno DOP durante la produzione e maturazione 165
Characterization of Lactococcus strains isolated from artisanal Oaxaca cheese 164
Microbiota of the Planalto de Bolona: an artisanal cheese produced in uncommon environmental conditions in the Capo Verde islands 162
Expression of virulence genes of Listeria monocytogenes in food 161
Effect of Atmospheric Pressure Plasma (APP) on Listeria monocytogenes attached to abiotic surfaces 161
An integrated approach for the selection of a starter culture for the production of a traditional cheese in the Piedmont region, north-west Italy 158
Listeria monocytogenes and Salmonella enterica intraspecies biodiversity: effect of recovery on microbiological media during fermented sausage production 156
CULTURE - INDEPENDENT METHODS IN THE STUDY OF THE MICROBIAL ECOLOGY OF OLIVE FERMENTATION 156
Development of a decision support tool for corrective actions during storage of fermented sausages in case of pathogens survival during their production - Specific application to Listeria monocytogenes 155
Selection of Bioprotective Starter For Cooked ham 155
Approccio multidisciplinare per la selezione di ceppi autoctoni per la produzione di Toma piemontese artigianale 153
Antibiotic Resistance and Virulence of Arcobacter butzleri in the Large-Scale Poultry Slaughtering Chain 152
Microbiota autoctoni per il controllo dei microrganismi alteranti e patogeni negli alimenti: il ruolo della bioprotezione 152
Isolamento e caratterizzazione delle popolazioni microbiche autoctone da formaggio Castelmagno DOP e Raschera DOP ai fini della predisposizione di starter per la caseificazione 152
Evaluation of the Listeria monocytogenes inactivation during post-process storage of fermented sausages: A basis for the development of a decision support tool 152
Microbial diversity, dynamics and activity throughout manufacturing and ripening of Castelmagno PDO cheese 151
Probiolives: table olive fermentation with selected strains of probiotic lactic acid bacteria. Toward a new functional food 151
Valorization of Fruit By-Products Through Lactic Acid Fermentation for Innovative Beverage Formulation: Microbiological and Physiochemical Effects 150
Management of Listeria monocytogenes in fermented sausages using the Food Safety Objective concept underpinned by stochastic modeling and meta-analysis 146
Gnocchi ed analisi di struttura 145
Molecular methods to assess prevalence and behaviour of foodborne pathogens in meat and meat products 139
Study of the microbial ecology of olive fermentation with culture-dependent and independent methods 137
Microbial contamination pathways in a poultry abattoir provided clues on the distribution and persistence of Arcobacter spp 136
Study of the microbial ecology of Gorgonzola rind and frequency of isolation of Listeria monocytogenes 136
Online portable microcantilever biosensors for Salmonella enterica serotype enteritidis detection 136
Yeast ecology of twelve vineyards of Barbera within Monferrato wine area and selection of autochthonous Saccharomyces cerevisiae strains 133
Microbial consortia in meat processing environments 132
Functional pangenome analysis reveals high virulence plasticity of Aliarcobacter butzleri and affinity to human mucus 128
Exploring multi-antibiotic resistance in Arcobacter butzleri isolates from a poultry processing plant in northern Italy: An in-depth inquiry 127
Aureimonas altamirensis: First Isolation from a Chicken Slaughterhouse in Italy Followed by Genotype and Phenotype Evaluations 125
RNA-based study of the microbiota of an Italian hard cheese during manufacture and ripening 125
Dynamics of microflora in Fontina PDO cheese matured in different environments 124
Use of lactic-acid bacteria to inhibit growth of fungi typical contaminants of bakery products. 123
Study of Arcobacter butzleri invasion during simulated infection of different intestinal models 123
Study of the microbial ecology of Barbera grapes 122
Studio dell'espressione dei geni di virulenza di Arcobacter butzleri durante l'infezione simulata di modelli intestinali umani 122
Occurrence and antibiotic resistance of Arcobacter spp. isolated from poultry slaughterhouses in Northern Italy. 121
Seizing the potential of "omics" to explore the behavior of foodborne pathogens 121
Molecular methods to assess Listeria monocytogenes route of contamination in a dairy plant 121
Molecular identification and characterization of yeasts, LAB and AAB strains isolated from cocoa beans fermentation 121
Improve quality of chocolate through developing a starter culture: characterization of yeast, LAB and AAB strains 121
Evaluation of Aliarcobacter butzleri transcriptome during simulated infection of a human intestinal model 120
Detection, quantification and study of the virulence behaviour of pathogenic bacteria in food by using qPCR and microarrays: a focus on Listeria monocytogenes 119
Viability of Lactococcus lactis populations in ripened cheeses 119
Arcobacteraceae: An Exploration of Antibiotic Resistance Featuring the Latest Research Updates 118
Microbiological characterization of Salame Piemonte IGP 118
Arcobacteraceae comparative genome analysis demonstrates genome heterogeneity and reduction in species isolated from animals and associated with human illness 117
Metataxonomic signature of beef burger perishability depends on the meat origin prior grinding 117
Virulence transcriptome analysis of Listeria monocytogenes by application of microarrays in vitro and in situ 116
Insights into the Use of Electrolysed Water and Metataxonomic Profiling to Extend the Shelf Life of Ground Beef 115
Yeast dynamics during natural and inoculated fermentations of Nebbiolo must 115
Virulence gene expression in Listeria monocytogenes strains isolated from different sources 115
The contribution of molecular methods in the understanding of the fermentation process for sweet wine production 112
Valutazione di ecologie microbiche mediante analisi del DNA ed RNA estratto direttamente da Castelmagno DOP durante la produzione e maturazione 112
Methodologies for the Study of Microbial Ecology in Fermented Sausages 111
Totale 19.817
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Categoria #
all - tutte 62.006
article - articoli 0
book - libri 0
conference - conferenze 27.362
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 89.368
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.235 0 0 0 92 99 69 92 160 100 68 232 323
2022/20232.185 175 155 97 161 183 446 221 157 223 112 171 84
2023/20241.200 122 124 79 61 104 112 82 81 16 103 145 171
2024/20252.947 59 202 249 290 606 161 113 164 273 173 222 435
2025/20265.911 517 288 376 558 549 295 693 348 500 579 288 920
2026/20271.921 258 605 721 337 0 0 0 0 0 0 0 0
Totale 23.289