CINECA IRIS Institutional Research Information System

ALESSANDRIA, Valentina
 Distribuzione geografica
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Continente #
EU - Europa 5.613
NA - Nord America 5.234
AS - Asia 1.639
SA - Sud America 140
AF - Africa 60
OC - Oceania 24
Continente sconosciuto - Info sul continente non disponibili 13
Totale 12.723
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Nazione #
US - Stati Uniti d'America 5.105
IT - Italia 2.952
CN - Cina 707
IE - Irlanda 428
DE - Germania 397
FR - Francia 394
SE - Svezia 339
SG - Singapore 293
FI - Finlandia 230
UA - Ucraina 214
GB - Regno Unito 153
KR - Corea 145
PL - Polonia 139
VN - Vietnam 102
CA - Canada 78
ID - Indonesia 78
JP - Giappone 76
AT - Austria 73
BE - Belgio 55
ES - Italia 51
TR - Turchia 48
IN - India 45
BR - Brasile 44
IR - Iran 41
MX - Messico 41
PT - Portogallo 34
CL - Cile 26
GR - Grecia 25
CO - Colombia 24
PE - Perù 22
NL - Olanda 21
AU - Australia 20
PH - Filippine 17
RU - Federazione Russa 17
EC - Ecuador 16
HK - Hong Kong 15
CH - Svizzera 13
HU - Ungheria 12
RO - Romania 12
TH - Thailandia 12
SI - Slovenia 11
LB - Libano 10
TN - Tunisia 10
DK - Danimarca 9
NG - Nigeria 9
TW - Taiwan 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
ZA - Sudafrica 6
CR - Costa Rica 5
CY - Cipro 5
RE - Reunion 5
HR - Croazia 4
IQ - Iraq 4
KH - Cambogia 4
MY - Malesia 4
VE - Venezuela 4
A1 - Anonimo 3
AR - Argentina 3
CM - Camerun 3
EE - Estonia 3
IL - Israele 3
NZ - Nuova Zelanda 3
BG - Bulgaria 2
CZ - Repubblica Ceca 2
GP - Guadalupe 2
JO - Giordania 2
LV - Lettonia 2
PA - Panama 2
XK - ???statistics.table.value.countryCode.XK??? 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 12.723
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Città #
Houston 537
Chandler 497
Dublin 417
Fairfield 391
Beijing 367
Wilmington 344
Torino 330
Ann Arbor 320
Ashburn 267
Woodbridge 243
Singapore 204
Turin 171
Villeurbanne 146
Jacksonville 145
Seattle 142
Medford 141
Cambridge 135
Princeton 126
Warsaw 120
Pisa 118
Milan 115
Redwood City 113
Nyköping 108
Dearborn 103
Rome 88
Jakarta 69
Vienna 66
Bari 63
Guangzhou 53
Dong Ket 50
Montréal 44
Munich 43
Palaiseau 41
Boardman 38
Nanjing 37
Bologna 36
Santa Clara 32
Boston 31
Catania 29
Grafing 29
Norwalk 29
Naples 28
Florence 27
San Diego 27
Brussels 25
Hefei 25
Helsinki 24
Padova 24
Tokyo 23
Hangzhou 22
Napoli 21
Bitonto 20
Shanghai 20
Parma 19
Toronto 18
Paris 17
Dallas 15
London 15
Mountain View 15
Nürnberg 15
Verona 15
Lima 14
Lisbon 14
Palermo 13
Silver Spring 13
Wuhan 13
Cagliari 12
New York 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
Pune 9
Abbiategrasso 8
Beirut 8
Bogotá 8
Brest 8
Columbus 8
Covilha 8
Lomé 8
Nanchang 8
Taipei 8
Andover 7
Barcelona 7
Berlin 7
Totale 7.185
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Nome #
Approccio multidisciplinare per la selezione di ceppi autoctoni per la produzione di Toma piemontese artigianale 768
Microbiota autoctoni per il controllo dei microrganismi alteranti e patogeni negli alimenti: il ruolo della bioprotezione 565
Culture independent methods to assess the diversity and dynamics of microbiota during food fermentation 434
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 368
Batteri probiotici in formaggi freschi: valutazione delle caratteristiche tecnologiche e vitalità 312
Lo spreco alimentare domestico nella società della post-crescita: valori e interessi individuali 300
Sausage fermentation and starter cultures in the era of molecular biology methods 273
Differential gene expression profiling of Listeria monocytogenes in Cacciatore and Felino salami to reveal potential stress resistance biomarkers 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
Biodiversità molecolare di Saccharomyces cerevisiae isolati da fermentazioni di Nebbiolo condotte spontaneamente o inoculate con starter commerciali 208
Culture independent methods to assess the diversity and dynamics of microbiota during food fermentations 189
Estimating the non-thermal inactivation of Listeria monocytogenes in fermented sausages relative to temperature, pH and water activity 184
Microbiota of an Italian Grana-Like Cheese during Manufacture and Ripening Unraveled by 16S rRNA-Based Approaches 184
Proceedings of the 26th Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotechnology 173
Mycobiota of barbera Grapes from the Piedmont Region from a single vintage year 170
Exploring the Virulence Gene Expression of Arcobacter butzleri during Simulated Infection of Human Gut Models 170
Yeast populations associated with grapes during withering and their fate during alcoholic fermentation of high sugar must 161
Yeast population diversity on grapes during on-vine withering and their dynamics in natural and inoculated fermentations in the production of icewines 156
Changes in gut bacterial communities in canaries infected by Macrorhabdus ornithogaster 152
Cheese surface microbiota complexity: RT-PCR-DGGE, a tool for a detailed picture? 146
Microbiota di siero innesti per la produzione di formaggi a pasta dura attraverso metodi molecolari coltura-dipendente e –indipendente 144
Microbial diversity of traditional cocoa fermentation in Ivory Coast and Cameroun. 143
Microbial ecology of Gorgonzola rinds and occurrence of different biotypes of Listeria monocytogenes 133
A comparison of gene expression of Listeria monocytogenes in vitro and the soft cheese Crescenza 128
NaOH-debittering induces changes in bacterial ecology during table olives fermentation 128
Diversity and functional characterization of Lactobacillus spp. isolated throughout the ripening of a hard cheese 127
High inhibition of Paenibacillus larvae and Listeria monocytogenes by Enterococcus isolated from different sources in Tunisia and identification of their bacteriocin genes 124
Valutazione di ecologie microbiche mediante analisi del DNA ed RNA estratto direttamente da Castelmagno DOP durante la produzione e maturazione 122
Antilisterial Effect and Influence on Listeria monocytogenes Gene Expression of Enterocin or Enterococcus faecalis in Sliced Dry-Cured Ham Stored at 78C 122
Expression of virulence genes of Listeria monocytogenes in food 116
Metataxonomic Surveillance of Contamination Pathways in Food Processing Environments: From Observational Studies to Practical Applications 114
Prevalence of Shiga toxin – producing Escherichia coli in food products of animal origin as determined by molecular methods 112
Advanced methods for the identification, enumeration, and characterization of microorganisms in fermented foods 112
Microbiological characterization of artisanal Raschera PDO cheese: analysis of its indigenous lactic acid bacteria 110
A multiphasic approach to study the microbial ecology of ecology of olive fermentations 110
A bioinformatics pipeline integrating predictive metagenomics profiling for the analysis of 16S rDNA/rRNA sequencing data originated from foods 105
Microbial dynamics of Castelmagno PDO, a traditional italian cheese, with a focus on lactic acid bacteria ecology 104
Evaluation of the Listeria monocytogenes inactivation during post-process storage of fermented sausages: A basis for the development of a decision support tool 103
Effect of Atmospheric Pressure Plasma (APP) on Listeria monocytogenes attached to abiotic surfaces 100
Detection, quantification and vitality of Listeria monocytogenes in food as determined by quantitative PCR 99
Management of Listeria monocytogenes in fermented sausages using the Food Safety Objective concept underpinned by stochastic modeling and meta-analysis 98
Approccio multidisciplinare per la selezione di ceppi autoctoni per la produzione di Toma piemontese artigianale 96
Microbiota autoctoni per il controllo dei microrganismi alteranti e patogeni negli alimenti: il ruolo della bioprotezione 96
Isolamento e caratterizzazione delle popolazioni microbiche autoctone da formaggio Castelmagno DOP e Raschera DOP ai fini della predisposizione di starter per la caseificazione 96
Culture independent analyses and wine fermentation: an overview of the achievements after 10 years after the first application 95
Bioprotection in cooked ham 95
Listeria monocytogenes and Salmonella enterica intraspecies biodiversity: effect of recovery on microbiological media during fermented sausage production 92
Microbial consortia in meat processing environments 92
Selection of Bioprotective Starter For Cooked ham 92
Microbial diversity, dynamics and activity throughout manufacturing and ripening of Castelmagno PDO cheese 91
Exploring the virulence of Arcobacter butzleri during simulated infection of human gut models 91
Microbiota of the Planalto de Bolona: an artisanal cheese produced in uncommon environmental conditions in the Capo Verde islands 91
Study of the fecal microbiota of canaries affected or not by macrorhabdus ornithogaster infection using culture independent approaches 90
Gut microbiota changes on canaries with a macrorhabdus ornithogaster infection in an aviary center 87
Probiolives: table olive fermentation with selected strains of probiotic lactic acid bacteria. Toward a new functional food 85
CULTURE - INDEPENDENT METHODS IN THE STUDY OF THE MICROBIAL ECOLOGY OF OLIVE FERMENTATION 85
Yeast ecology of twelve vineyards of Barbera within Monferrato wine area and selection of autochthonous Saccharomyces cerevisiae strains 82
An integrated approach for the selection of a starter culture for the production of a traditional cheese in the Piedmont region, north-west Italy 81
Use of lactic-acid bacteria to inhibit growth of fungi typical contaminants of bakery products. 81
Gnocchi ed analisi di struttura 80
Studio dell'espressione dei geni di virulenza di Arcobacter butzleri durante l'infezione simulata di modelli intestinali umani 80
Microbiological characterization of Salame Piemonte IGP 80
Study of the microbial ecology of Gorgonzola rind and frequency of isolation of Listeria monocytogenes 79
Study of the microbial ecology of olive fermentation with culture-dependent and independent methods 76
Study of the microbial ecology of Barbera grapes 75
Online portable microcantilever biosensors for Salmonella enterica serotype enteritidis detection 75
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 74
Study of Arcobacter butzleri invasion during simulated infection of different intestinal models 74
Valutazione di ecologie microbiche mediante analisi del DNA ed RNA estratto direttamente da Castelmagno DOP durante la produzione e maturazione 73
Molecular methods to assess prevalence and behaviour of foodborne pathogens in meat and meat products 72
Methodologies for the Study of Microbial Ecology in Fermented Sausages 72
Virulence gene expression in Listeria monocytogenes strains isolated from different sources 71
Improve quality of chocolate through developing a starter culture: characterization of yeast, LAB and AAB strains 70
Molecular identification and characterization of yeasts, LAB and AAB strains isolated from cocoa beans fermentation 68
RNA-based study of the microbiota of an Italian hard cheese during manufacture and ripening 67
Characterization of Lactococcus strains isolated from artisanal Oaxaca cheese 67
Virulence transcriptome analysis of Listeria monocytogenes by application of microarrays in vitro and in situ 66
Viability of Lactococcus lactis populations in ripened cheeses 66
Functional pangenome analysis reveals high virulence plasticity of Aliarcobacter butzleri and affinity to human mucus 64
Yeast dynamics during natural and inoculated fermentations of Nebbiolo must 63
Seizing the potential of "omics" to explore the behavior of foodborne pathogens 62
Evaluation of Aliarcobacter butzleri transcriptome during simulated infection of a human intestinal model 62
The contribution of molecular methods in the understanding of the fermentation process for sweet wine production 59
Incidence of Clostridium spp. in milk collected from farms of Northwest Italy 58
Molecular methods to assess Listeria monocytogenes route of contamination in a dairy processing plant 57
PCR-DGGE of the microbial diversity and succession during the manufacture and ripening of Castelmagno PDO cheese in winter valley floor production 56
Study of the microflora of Bolona cheese from the Islands of Capo Verde by traditional and molecular methods 56
Dynamics of microflora in Fontina PDO cheese matured in different environments 56
Molecular methods to assess Listeria monocytogenes route of contamination in a dairy plant 56
Microbiological characterization of Salame Piemonte IGP: starter cultures selection 56
PDO and non-PDO Roccaverano cheeses: exploring Microbiome Diversity and Correlations 55
Molecular identification of the indigenous lactic acid bacteria (LAB) in the Bolona cheese from the islands of Capo Verde 55
Valorizzazione di prodotti lattiero-caseari piemontesi: approcci molecolari per lo studio dell'ecosistema microbico 55
Arcobacteraceae: genome adaptation and genome size reduction in species isolated from animals and human demonstrated by comparative genome analysis 54
Molecular methods for the rapid control of Listeria monocytogenes in dairy industry 54
60-kb megaplamid sequencing in Lactobacillus curvatus LTH1174 and its influence on the expression and production of sakacin P and sakacin Q 54
Studio della microflora lattica del formaggio Castelmagno DOP con metodi coltura-dipendenti e coltura–indipendenti 53
Detection, quantification and study of the virulence behaviour of pathogenic bacteria in food by using qPCR and microarrays: a focus on Listeria monocytogenes 53
Preliminary study of microbial dynamics in a traditional italian cheese: Castelmagno PDO 51
Studio dell’espressione di geni di virulenza in ceppi di Listeria monocytogenes di diversa origine 51
Totale 12.047
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Categoria #
all - tutte 31.422
article - articoli 0
book - libri 0
conference - conferenze 13.409
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 44.831
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20201.769 0 0 0 304 159 225 225 181 230 183 144 118
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
2024/2025590 59 202 249 80 0 0 0 0 0 0 0 0
Totale 13.100