CINECA IRIS Institutional Research Information System

RANTSIOU, Kalliopi
 Distribuzione geografica
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Continente #
NA - Nord America 13.267
EU - Europa 11.087
AS - Asia 3.486
SA - Sud America 157
AF - Africa 128
OC - Oceania 80
Continente sconosciuto - Info sul continente non disponibili 23
Totale 28.228
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Nazione #
US - Stati Uniti d'America 12.997
IT - Italia 4.560
CN - Cina 1.830
IE - Irlanda 1.114
FR - Francia 981
SE - Svezia 936
DE - Germania 885
FI - Finlandia 580
UA - Ucraina 499
SG - Singapore 467
GB - Regno Unito 360
KR - Corea 357
PL - Polonia 315
VN - Vietnam 270
CA - Canada 206
ES - Italia 158
IN - India 110
DK - Danimarca 107
JP - Giappone 104
AT - Austria 100
BE - Belgio 96
GR - Grecia 77
RU - Federazione Russa 73
PK - Pakistan 64
AU - Australia 61
IR - Iran 61
TR - Turchia 57
BR - Brasile 47
PT - Portogallo 45
MX - Messico 43
NL - Olanda 43
CL - Cile 38
HK - Hong Kong 34
RO - Romania 32
NG - Nigeria 28
ZA - Sudafrica 27
HU - Ungheria 25
CH - Svizzera 24
TW - Taiwan 24
EU - Europa 22
TH - Thailandia 21
CI - Costa d'Avorio 20
NZ - Nuova Zelanda 19
ID - Indonesia 18
CO - Colombia 17
AR - Argentina 16
PH - Filippine 16
PE - Perù 15
NO - Norvegia 14
CZ - Repubblica Ceca 13
UY - Uruguay 13
EC - Ecuador 11
LT - Lituania 11
SI - Slovenia 11
LB - Libano 8
RS - Serbia 8
TN - Tunisia 8
CR - Costa Rica 7
CY - Cipro 7
IL - Israele 7
MA - Marocco 7
MY - Malesia 7
DZ - Algeria 6
SK - Slovacchia (Repubblica Slovacca) 6
BG - Bulgaria 5
EG - Egitto 5
AE - Emirati Arabi Uniti 4
ET - Etiopia 4
GH - Ghana 4
KH - Cambogia 4
MU - Mauritius 4
TG - Togo 4
UZ - Uzbekistan 4
DM - Dominica 3
GP - Guadalupe 3
KZ - Kazakistan 3
SV - El Salvador 3
ZW - Zimbabwe 3
AL - Albania 2
BD - Bangladesh 2
BJ - Benin 2
KE - Kenya 2
LV - Lettonia 2
PA - Panama 2
TZ - Tanzania 2
A1 - Anonimo 1
AM - Armenia 1
BN - Brunei Darussalam 1
BS - Bahamas 1
EE - Estonia 1
HR - Croazia 1
IM - Isola di Man 1
JO - Giordania 1
LK - Sri Lanka 1
LU - Lussemburgo 1
MD - Moldavia 1
PR - Porto Rico 1
QA - Qatar 1
SA - Arabia Saudita 1
SD - Sudan 1
Totale 28.225
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Città #
Chandler 1.482
Houston 1.423
Beijing 1.102
Dublin 1.092
Fairfield 1.012
Ann Arbor 871
Torino 864
Wilmington 814
Ashburn 716
Woodbridge 540
Jacksonville 468
Villeurbanne 401
Seattle 396
Cambridge 356
Medford 353
Pisa 334
Princeton 316
Warsaw 287
Singapore 276
Turin 257
Nyköping 252
Dearborn 236
Redwood City 181
Milan 167
Dong Ket 159
Boston 106
Boardman 103
Rome 103
Munich 89
Montréal 88
Vienna 87
Palaiseau 81
San Diego 76
Helsinki 74
Nanjing 72
Guangzhou 64
Hangzhou 63
Norwalk 63
Brussels 61
Toronto 61
Bari 57
Verona 55
New York 52
Frankfurt am Main 47
Grafing 46
Plan 46
Dallas 45
Hefei 43
Fremont 41
Shanghai 41
Athens 40
Madrid 38
Bra 37
Florence 37
Zhengzhou 33
Phoenix 32
Falls Church 31
Napoli 31
Düsseldorf 29
Lappeenranta 29
Pune 29
Tokyo 28
Paris 24
Santa Clara 24
Bologna 23
Los Angeles 23
Mountain View 23
Hebei 22
Santiago 22
Silver Spring 22
Wuhan 22
London 21
Padova 21
Bitonto 20
Lisbon 20
Catania 19
Jinan 19
Udine 19
Vicenza 19
Naples 18
Nürnberg 18
Adelaide 17
Chengdu 17
Palermo 17
Washington 17
Des Moines 16
Foggia 16
Nuremberg 16
Parma 16
Xian 16
Barcelona 15
Buffalo 15
Chicago 15
Kunming 15
Moscow 15
San Mateo 15
Taipei 15
Perugia 14
Salerno 13
Seoul 13
Totale 17.105
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Nome #
Approccio multidisciplinare per la selezione di ceppi autoctoni per la produzione di Toma piemontese artigianale 766
Microbiota autoctoni per il controllo dei microrganismi alteranti e patogeni negli alimenti: il ruolo della bioprotezione 554
Culture independent methods to assess the diversity and dynamics of microbiota during food fermentation 431
Fructose liquid and solid formulations differently affect gut integrity, microbiota composition and related liver toxicity: a comparative in vivo study 313
Exploitation of the non-Saccharomyces yeast Starmerella bacillaris (synonym Candida zemplinina) in wine fermentation: Physiological and molecular characterizations 271
Sausage fermentation and starter cultures in the era of molecular biology methods 270
Monitoring of the microbiota of fermented sausages by culture independent rRNA-based approaches 262
Screening of lactic acid bacteria isolated from fermented table olives with potential probiotic 226
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 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
Differential gene expression profiling of Listeria monocytogenes in Cacciatore and Felino salami to reveal potential stress resistance biomarkers 216
Biodiversità molecolare di Saccharomyces cerevisiae isolati da fermentazioni di Nebbiolo condotte spontaneamente o inoculate con starter commerciali 206
Alcohol reduction in red wines by technological and microbiological approaches: a comparative study 205
Riduzione del tenore di etanolo nei vini rossi: comparazione di diversi approcci 200
Salt reduction in vegetable fermentation, reality or desire? 196
Investigation of the dominance behavior of Saccharomyces cerevisiae strains during wine fermentation 193
Starmerella bacillaris and Saccharomyces cerevisiae mixed fermentations to reduce ethanol content in wine 192
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 183
Candida zemplinina can reduce acetic acid produced by Saccharomyces cerevisiae in sweet wine fermentations 182
Trattamenti dell’uva da vino post-raccolta con ozono gassoso e acqua ozonizzata 178
Microbiota of an Italian Grana-Like Cheese during Manufacture and Ripening Unraveled by 16S rRNA-Based Approaches 175
Control of Brettanomyces bruxellensis on wine grapes by post-harvest treatments with electrolyzed water, ozonated water and gaseous ozone 173
L’ecologia microbica e fattori limitanti la crescita dei microrganismi in alimenti 170
Impact of Nisin-Activated Packaging on Microbiota of Beef Burgers during Storage 170
Mycobiota of barbera Grapes from the Piedmont Region from a single vintage year 169
Viable and culturable populations of Saccharomyces cerevisiae, Hanseniaspora uvarum and Starmerella bacillaris (synonym Candida zemplinina) during Barbera must fermentation 169
Exploring the Virulence Gene Expression of Arcobacter butzleri during Simulated Infection of Human Gut Models 168
Bacterial species associated with sound and Botrytis-infected grapes from a Greek vineyard 167
Yeast dynamics during spontaneous fermentation of mawè and tchoukoutou, two traditional products from Benin 165
Proceedings of the 26th Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotechnology 164
Oxygen availability and strain combination modulate yeast growth dynamics in mixed culture fermentations of grape must with Starmerella bacillaris and Saccharomyces cerevisiae 162
Phytochemical and microbiological stability of spent espresso coffee grounds in capsules 161
Fecal Microbiota in Healthy Subjects Following Omnivore, Vegetarian and Vegan Diets: Culturable Populations and rRNA DGGE Profiling 160
Yeast populations associated with grapes during withering and their fate during alcoholic fermentation of high sugar must 157
Aroma profile and composition of Barbera wines obtained by mixed fermentations of Starmerella bacillaris (synonym Candida zemplinina) and Saccharomyces cerevisiae 157
Probiotic potential of a Lactobacillus rhamnosus cheese isolate and its effect on the fecal microbiota of healthy volunteers 156
Yeast population diversity on grapes during on-vine withering and their dynamics in natural and inoculated fermentations in the production of icewines 155
Saccharomyces cerevisiae biodiversity during the brewing process of an artisanal beer: a preliminary study 153
Genomic assessment in Lactobacillus plantarum links the butyrogenic pathway with glutamine metabolism 147
Cheese surface microbiota complexity: RT-PCR-DGGE, a tool for a detailed picture? 142
Volatile profiles and chromatic characteristics of red wines produced with Starmerella bacillaris and Saccharomyces cerevisiae 142
Isolation, selection, and characterization of autochthonous Oenococcus oeni strains according to their oenological properties. 141
Gut microbiota diversity of omnivore, vegetarian and vegan healthy subjects by culture dependent and rRNA DGGE profiling 140
Modeling fermentation behavior of Starmerella bacillaris 137
Modeling of the fermentation behavior of Starmerella bacillaris 137
Proteins and enzymatic activities in Erbaluce grape berries with different response to the withering process. 137
Effect of post-harvest ozone treatments on the skin phenolic composition and extractability of red winegrapes cv Nebbiolo and Barbera 136
The challenge of merging food safety diagnostic needs with quantitative PCR platforms 135
16S rRNA-based HTS approach to monitor the microbiota development during storage of beefburgers in active packaging. 132
Microbial ecology of Gorgonzola rinds and occurrence of different biotypes of Listeria monocytogenes 129
Molecular biology: Transcriptomics 128
Determination of yeast diversity in ogi, mawè, gowé and tchoukoutou by using culture-dependent and -independent methods 128
NaOH-debittering induces changes in bacterial ecology during table olives fermentation 127
Toxicological impact of high fructose intake on gut microbiota and liver/intestine integrity: Any differences between solid and liquid formulations? 126
Effects of Continuous Exposure to Ozone Gas and Electrolyzed Water on the Skin Hardness of Table and Wine Grape Varieties 126
Effect of mixed fermentations with Starmerella bacillaris and Saccharomyces cerevisiae on management of malolactic fermentation 126
A comparison of gene expression of Listeria monocytogenes in vitro and the soft cheese Crescenza 125
Cell-to-cell contact mechanism modulates Starmerella bacillaris death in mixed culture fermentations with Saccharomyces cerevisiae 124
Diversity and functional characterization of Lactobacillus spp. isolated throughout the ripening of a hard cheese 123
16S rRNA gene oligotyping reveals the correlation between food process and food quality 123
Aroma profile and composition of Barbera wines fermented with ten different couples of Starmerella bacillaris and Saccharomyces cerevisiae 122
Valutazione di ecologie microbiche mediante analisi del DNA ed RNA estratto direttamente da Castelmagno DOP durante la produzione e maturazione 121
Antilisterial Effect and Influence on Listeria monocytogenes Gene Expression of Enterocin or Enterococcus faecalis in Sliced Dry-Cured Ham Stored at 78C 121
Strain dependent expression of stress response and virulence genes of Listeria monocytogenes in meat juices as determined by microarray 120
Starmerella bacillaris in winemaking: opportunities and risks 120
Phenolic content, antioxidant potential, and antimicrobial activities of fruit and vegetable by-product extracts 119
Shotgun metagenomics and volatilome profile of the microbiota of fermented sausages 119
Lieviti fruttosofili ad interesse enologico: diversità molecolare di Candida zemplinina 116
Expression of virulence genes of Listeria monocytogenes in food 115
New developments in the study of the microbiota of naturally fermented sausages as determined by molecular methods: a review 114
Comparison between conventional and qPCR methods for enumerating Campylobacter jejuni in a poultry processing plant 114
Use of ozone for Clean-in-Place (CIP) in the winery 113
Low environmental impact sanitization treatments: effect of electrolyzed water and ozone treatments on grape and wine microbiota 113
Metataxonomic comparison between internal transcribed spacer and 26S ribosomal large subunit (LSU) rDNA gene 113
Survey of Campylobacter jejuni in retail chicken meat products by application of a quantitative PCR protocol 112
Prevalence of Shiga toxin – producing Escherichia coli in food products of animal origin as determined by molecular methods 111
SACCHAROMYCES CEREVISIAE BIODIVERSITY IN MONFERRATO, NORTH WEST ITALY, AND SELECTION OF INDIGENOUS STARTER CULTURES FOR BARBERA WINE PRODUCTION 111
Candida zemplinina: approcci biotecnologici innovativi per la riduzione del contenuto in acido acetico in fermentazioni di mosti ad alto contenuto zuccherino 110
Advanced methods for the identification, enumeration, and characterization of microorganisms in fermented foods 110
Microbiological characterization of artisanal Raschera PDO cheese: analysis of its indigenous lactic acid bacteria 109
Diversity of Candida zemplinina strains from grapes and Italian wines 109
Identificazione e rilevazione di Listeria monocytogenes tramite PCR quantitativa (Q-PCR) in prodotti artigianali tipici piemontesi 107
Quantitative polymerase chain reaction in food microbiology 107
Ozone treatments of post harvested wine grapes: Impact on fermentative yeasts and wine chemical properties 107
Ecological interactions among Saccharomyces cerevisiae strains: Insight into the dominance phenomenon 106
Next generation microbiological risk assessment: opportunities of whole genome sequencing (WGS) for foodborne pathogen surveillance, source tracking and risk assessment 106
Volatile profile of white wines fermented with sequential inoculation of Starmerella bacillaris and Saccharomyces cerevisiae 105
Microbial dynamics of Castelmagno PDO, a traditional italian cheese, with a focus on lactic acid bacteria ecology 103
A bioinformatics pipeline integrating predictive metagenomics profiling for the analysis of 16S rDNA/rRNA sequencing data originated from foods 103
Investigating dairy microbiome: an opportunity to ensure quality, safety and typicity 103
Microflora of Feta cheese from four Greek manufacturers 102
Understanding the behavior of foodborne pathogens in the food chain: new information for risk assessment analysis 102
Evaluation of the Listeria monocytogenes inactivation during post-process storage of fermented sausages: A basis for the development of a decision support tool 101
RNA-based Surveillance of Meat Processing Environments Revealed Selective Pressures of Gaseous Ozone on Abattoir Microbiota 100
Post-harvest control of wine-grape mycobiota using electrolyzed water 99
Effectiveness of Ozone against Different Strains of Brettanomyces bruxellensis on Postharvested Winegrapes and Impact on Wine Composition 99
Effect of Atmospheric Pressure Plasma (APP) on Listeria monocytogenes attached to abiotic surfaces 99
Detection, quantification and vitality of Listeria monocytogenes in food as determined by quantitative PCR 98
Utilizzo di PCR-DGGE per lo studio dell’ecologia microbica in alimenti 98
Totale 15.789
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Categoria #
all - tutte 74.675
article - articoli 0
book - libri 0
conference - conferenze 27.514
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 102.189
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20204.308 0 213 292 631 306 570 477 405 467 371 308 268
2020/20213.583 316 159 274 267 383 213 291 202 435 347 251 445
2021/20223.475 135 156 163 320 262 181 199 300 181 238 540 800
2022/20235.216 482 414 233 473 467 1.186 523 308 519 160 287 164
2023/20242.722 283 366 171 166 242 313 176 183 48 207 220 347
2024/2025423 197 226 0 0 0 0 0 0 0 0 0 0
Totale 29.183