CINECA IRIS Institutional Research Information System

ALESSANDRIA, Valentina
 Distribuzione geografica
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Continente #
NA - Nord America 5.880
EU - Europa 5.799
AS - Asia 1.788
SA - Sud America 144
AF - Africa 60
OC - Oceania 27
Continente sconosciuto - Info sul continente non disponibili 17
Totale 13.715
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Nazione #
US - Stati Uniti d'America 5.749
IT - Italia 3.074
CN - Cina 734
IE - Irlanda 428
DE - Germania 411
FR - Francia 394
SG - Singapore 376
SE - Svezia 339
FI - Finlandia 234
UA - Ucraina 214
GB - Regno Unito 158
KR - Corea 150
PL - Polonia 139
VN - Vietnam 102
JP - Giappone 84
ID - Indonesia 83
AT - Austria 80
CA - Canada 80
BE - Belgio 58
TR - Turchia 55
ES - Italia 54
BR - Brasile 48
IN - India 47
IR - Iran 41
MX - Messico 41
NL - Olanda 40
PT - Portogallo 35
GR - Grecia 28
CL - Cile 26
CO - Colombia 24
AU - Australia 23
HK - Hong Kong 22
PE - Perù 22
PH - Filippine 17
RU - Federazione Russa 17
EC - Ecuador 16
CH - Svizzera 13
SI - Slovenia 13
HU - Ungheria 12
RO - Romania 12
TH - Thailandia 12
TW - Taiwan 11
LB - Libano 10
TN - Tunisia 10
DK - Danimarca 9
NG - Nigeria 9
EU - Europa 8
TG - Togo 8
EG - Egitto 7
PK - Pakistan 7
RS - Serbia 7
SA - Arabia Saudita 7
LT - Lituania 6
MA - Marocco 6
NO - Norvegia 6
XK - ???statistics.table.value.countryCode.XK??? 6
ZA - Sudafrica 6
CR - Costa Rica 5
CY - Cipro 5
RE - Reunion 5
EE - Estonia 4
HR - Croazia 4
IL - Israele 4
IQ - Iraq 4
KH - Cambogia 4
MY - Malesia 4
VE - Venezuela 4
A1 - Anonimo 3
AR - Argentina 3
CM - Camerun 3
NZ - Nuova Zelanda 3
AL - Albania 2
BG - Bulgaria 2
CZ - Repubblica Ceca 2
GP - Guadalupe 2
JO - Giordania 2
LK - Sri Lanka 2
LV - Lettonia 2
PA - Panama 2
AE - Emirati Arabi Uniti 1
AM - Armenia 1
BD - Bangladesh 1
DZ - Algeria 1
ET - Etiopia 1
IS - Islanda 1
KE - Kenya 1
MU - Mauritius 1
PG - Papua Nuova Guinea 1
QA - Qatar 1
SK - Slovacchia (Repubblica Slovacca) 1
SN - Senegal 1
SV - El Salvador 1
SY - Repubblica araba siriana 1
UY - Uruguay 1
ZW - Zimbabwe 1
Totale 13.715
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Città #
Houston 537
Chandler 497
Dublin 417
Fairfield 391
Santa Clara 383
Beijing 367
Wilmington 344
Torino 330
Ann Arbor 320
Ashburn 274
Singapore 269
Woodbridge 243
Turin 209
Villeurbanne 146
Jacksonville 145
Seattle 142
Medford 141
Cambridge 135
Columbus 128
Princeton 126
Milan 122
Warsaw 120
Pisa 118
Redwood City 113
Nyköping 108
Rome 104
Dearborn 103
Vienna 70
Jakarta 69
Bari 63
Guangzhou 53
Munich 51
Dong Ket 50
Montréal 44
Palaiseau 41
Bologna 39
Boardman 38
Nanjing 37
Boston 33
Catania 29
Grafing 29
Norwalk 29
Brussels 28
Helsinki 28
Naples 28
Florence 27
San Diego 27
Hefei 25
Padova 24
Tokyo 23
Hangzhou 22
Napoli 21
Bitonto 20
Shanghai 20
Parma 19
Toronto 18
Paris 17
London 16
Mountain View 16
Dallas 15
Lisbon 15
Nürnberg 15
Palermo 15
Verona 15
Lima 14
New York 13
Silver Spring 13
Wuhan 13
Cagliari 12
Vicenza 12
Wuxi 12
Zhengzhou 12
Falls Church 11
Foggia 11
Phoenix 11
Rockville 11
Salerno 11
San Mateo 11
Santiago 11
Kunming 10
Moncalieri 10
Trento 10
Udine 10
Vittuone 10
Duncan 9
Fremont 9
Hanoi 9
Kallithea 9
Los Angeles 9
Messina 9
Pune 9
Abbiategrasso 8
Beirut 8
Berlin 8
Bogotá 8
Brest 8
Covilha 8
Lomé 8
Melbourne 8
Mumbai 8
Totale 7.824
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Nome #
Approccio multidisciplinare per la selezione di ceppi autoctoni per la produzione di Toma piemontese artigianale 785
Microbiota autoctoni per il controllo dei microrganismi alteranti e patogeni negli alimenti: il ruolo della bioprotezione 588
Culture independent methods to assess the diversity and dynamics of microbiota during food fermentation 447
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 378
Lo spreco alimentare domestico nella società della post-crescita: valori e interessi individuali 322
Batteri probiotici in formaggi freschi: valutazione delle caratteristiche tecnologiche e vitalità 316
Sausage fermentation and starter cultures in the era of molecular biology methods 289
Differential gene expression profiling of Listeria monocytogenes in Cacciatore and Felino salami to reveal potential stress resistance biomarkers 224
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 223
Biodiversità molecolare di Saccharomyces cerevisiae isolati da fermentazioni di Nebbiolo condotte spontaneamente o inoculate con starter commerciali 211
Proceedings of the 26th Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotechnology 196
Culture independent methods to assess the diversity and dynamics of microbiota during food fermentations 192
Microbiota of an Italian Grana-Like Cheese during Manufacture and Ripening Unraveled by 16S rRNA-Based Approaches 191
Estimating the non-thermal inactivation of Listeria monocytogenes in fermented sausages relative to temperature, pH and water activity 189
Exploring the Virulence Gene Expression of Arcobacter butzleri during Simulated Infection of Human Gut Models 183
Mycobiota of barbera Grapes from the Piedmont Region from a single vintage year 178
Yeast populations associated with grapes during withering and their fate during alcoholic fermentation of high sugar must 165
Changes in gut bacterial communities in canaries infected by Macrorhabdus ornithogaster 163
Yeast population diversity on grapes during on-vine withering and their dynamics in natural and inoculated fermentations in the production of icewines 162
Cheese surface microbiota complexity: RT-PCR-DGGE, a tool for a detailed picture? 148
Microbiota di siero innesti per la produzione di formaggi a pasta dura attraverso metodi molecolari coltura-dipendente e –indipendente 147
Microbial diversity of traditional cocoa fermentation in Ivory Coast and Cameroun. 147
Microbial ecology of Gorgonzola rinds and occurrence of different biotypes of Listeria monocytogenes 144
A comparison of gene expression of Listeria monocytogenes in vitro and the soft cheese Crescenza 137
NaOH-debittering induces changes in bacterial ecology during table olives fermentation 137
Metataxonomic Surveillance of Contamination Pathways in Food Processing Environments: From Observational Studies to Practical Applications 134
Diversity and functional characterization of Lactobacillus spp. isolated throughout the ripening of a hard cheese 130
Valutazione di ecologie microbiche mediante analisi del DNA ed RNA estratto direttamente da Castelmagno DOP durante la produzione e maturazione 128
High inhibition of Paenibacillus larvae and Listeria monocytogenes by Enterococcus isolated from different sources in Tunisia and identification of their bacteriocin genes 127
Antilisterial Effect and Influence on Listeria monocytogenes Gene Expression of Enterocin or Enterococcus faecalis in Sliced Dry-Cured Ham Stored at 78C 126
A multiphasic approach to study the microbial ecology of ecology of olive fermentations 125
Expression of virulence genes of Listeria monocytogenes in food 119
Prevalence of Shiga toxin – producing Escherichia coli in food products of animal origin as determined by molecular methods 115
Advanced methods for the identification, enumeration, and characterization of microorganisms in fermented foods 115
A bioinformatics pipeline integrating predictive metagenomics profiling for the analysis of 16S rDNA/rRNA sequencing data originated from foods 114
Microbiological characterization of artisanal Raschera PDO cheese: analysis of its indigenous lactic acid bacteria 113
Microbial dynamics of Castelmagno PDO, a traditional italian cheese, with a focus on lactic acid bacteria ecology 108
Evaluation of the Listeria monocytogenes inactivation during post-process storage of fermented sausages: A basis for the development of a decision support tool 107
Microbiota autoctoni per il controllo dei microrganismi alteranti e patogeni negli alimenti: il ruolo della bioprotezione 106
Study of the fecal microbiota of canaries affected or not by macrorhabdus ornithogaster infection using culture independent approaches 104
Bioprotection in cooked ham 104
Effect of Atmospheric Pressure Plasma (APP) on Listeria monocytogenes attached to abiotic surfaces 104
Isolamento e caratterizzazione delle popolazioni microbiche autoctone da formaggio Castelmagno DOP e Raschera DOP ai fini della predisposizione di starter per la caseificazione 103
Culture independent analyses and wine fermentation: an overview of the achievements after 10 years after the first application 103
Detection, quantification and vitality of Listeria monocytogenes in food as determined by quantitative PCR 102
Management of Listeria monocytogenes in fermented sausages using the Food Safety Objective concept underpinned by stochastic modeling and meta-analysis 101
Approccio multidisciplinare per la selezione di ceppi autoctoni per la produzione di Toma piemontese artigianale 100
Exploring the virulence of Arcobacter butzleri during simulated infection of human gut models 100
Selection of Bioprotective Starter For Cooked ham 99
Gut microbiota changes on canaries with a macrorhabdus ornithogaster infection in an aviary center 98
Listeria monocytogenes and Salmonella enterica intraspecies biodiversity: effect of recovery on microbiological media during fermented sausage production 97
Microbiota of the Planalto de Bolona: an artisanal cheese produced in uncommon environmental conditions in the Capo Verde islands 96
Microbial consortia in meat processing environments 95
Microbial diversity, dynamics and activity throughout manufacturing and ripening of Castelmagno PDO cheese 94
Probiolives: table olive fermentation with selected strains of probiotic lactic acid bacteria. Toward a new functional food 91
CULTURE - INDEPENDENT METHODS IN THE STUDY OF THE MICROBIAL ECOLOGY OF OLIVE FERMENTATION 90
PDO and non-PDO Roccaverano cheeses: exploring Microbiome Diversity and Correlations 89
Yeast ecology of twelve vineyards of Barbera within Monferrato wine area and selection of autochthonous Saccharomyces cerevisiae strains 89
Studio dell'espressione dei geni di virulenza di Arcobacter butzleri durante l'infezione simulata di modelli intestinali umani 88
Microbiological characterization of Salame Piemonte IGP 88
An integrated approach for the selection of a starter culture for the production of a traditional cheese in the Piedmont region, north-west Italy 86
Use of lactic-acid bacteria to inhibit growth of fungi typical contaminants of bakery products. 86
Study of the microbial ecology of Gorgonzola rind and frequency of isolation of Listeria monocytogenes 85
Study of Arcobacter butzleri invasion during simulated infection of different intestinal models 84
Gnocchi ed analisi di struttura 83
Study of the microbial ecology of olive fermentation with culture-dependent and independent methods 82
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 82
Study of the microbial ecology of Barbera grapes 82
Valutazione di ecologie microbiche mediante analisi del DNA ed RNA estratto direttamente da Castelmagno DOP durante la produzione e maturazione 78
Molecular methods to assess prevalence and behaviour of foodborne pathogens in meat and meat products 78
Online portable microcantilever biosensors for Salmonella enterica serotype enteritidis detection 78
Improve quality of chocolate through developing a starter culture: characterization of yeast, LAB and AAB strains 76
Methodologies for the Study of Microbial Ecology in Fermented Sausages 76
Virulence gene expression in Listeria monocytogenes strains isolated from different sources 74
Functional pangenome analysis reveals high virulence plasticity of Aliarcobacter butzleri and affinity to human mucus 73
Evaluation of Aliarcobacter butzleri transcriptome during simulated infection of a human intestinal model 73
Molecular identification and characterization of yeasts, LAB and AAB strains isolated from cocoa beans fermentation 71
RNA-based study of the microbiota of an Italian hard cheese during manufacture and ripening 71
Viability of Lactococcus lactis populations in ripened cheeses 70
Characterization of Lactococcus strains isolated from artisanal Oaxaca cheese 70
Virulence transcriptome analysis of Listeria monocytogenes by application of microarrays in vitro and in situ 69
Yeast dynamics during natural and inoculated fermentations of Nebbiolo must 68
Microbiological characterization of Salame Piemonte IGP: starter cultures selection 67
Preliminary study on the effectiveness of detergent and sanitiser products on Arcobacter butzleri strains 66
Arcobacteraceae: genome adaptation and genome size reduction in species isolated from animals and human demonstrated by comparative genome analysis 65
Seizing the potential of "omics" to explore the behavior of foodborne pathogens 65
The contribution of molecular methods in the understanding of the fermentation process for sweet wine production 65
Meta-Taxonomic Analysis of Poultry and Slaughterhouse Microbiota: A Comprehensive Examination of Resident Microbial Communities 62
Molecular identification of the indigenous lactic acid bacteria (LAB) in the Bolona cheese from the islands of Capo Verde 62
Study of the microflora of Bolona cheese from the Islands of Capo Verde by traditional and molecular methods 62
Molecular methods to assess Listeria monocytogenes route of contamination in a dairy processing plant 61
PCR-DGGE of the microbial diversity and succession during the manufacture and ripening of Castelmagno PDO cheese in winter valley floor production 60
Dynamics of microflora in Fontina PDO cheese matured in different environments 60
Incidence of Clostridium spp. in milk collected from farms of Northwest Italy 60
Molecular methods for the rapid control of Listeria monocytogenes in dairy industry 59
Molecular methods to assess Listeria monocytogenes route of contamination in a dairy plant 59
Valorizzazione di prodotti lattiero-caseari piemontesi: approcci molecolari per lo studio dell'ecosistema microbico 59
60-kb megaplamid sequencing in Lactobacillus curvatus LTH1174 and its influence on the expression and production of sakacin P and sakacin Q 58
Studio della microflora lattica del formaggio Castelmagno DOP con metodi coltura-dipendenti e coltura–indipendenti 56
Detection, quantification and study of the virulence behaviour of pathogenic bacteria in food by using qPCR and microarrays: a focus on Listeria monocytogenes 56
Totale 12.761
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Categoria #
all - tutte 35.213
article - articoli 0
book - libri 0
conference - conferenze 15.268
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 50.481
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20201.081 0 0 0 0 0 0 225 181 230 183 144 118
2020/20211.632 152 80 135 112 167 110 150 97 199 164 100 166
2021/20221.396 48 55 58 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
2024/20251.588 59 202 249 290 606 161 21 0 0 0 0 0
Totale 14.098