IRIS Institutional Research Information System - AIR Archivio Istituzionale della Ricerca

FOSCHINO, ROBERTO CARMINE
 Distribuzione geografica
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Continente #
EU - Europa 14.019
AS - Asia 11.815
NA - Nord America 11.247
SA - Sud America 1.109
AF - Africa 319
OC - Oceania 93
Continente sconosciuto - Info sul continente non disponibili 8
Totale 38.610
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Nazione #
US - Stati Uniti d'America 10.817
IT - Italia 4.531
SG - Singapore 3.753
GB - Regno Unito 3.483
CN - Cina 3.254
SE - Svezia 1.245
HK - Hong Kong 951
RU - Federazione Russa 941
DE - Germania 904
VN - Vietnam 795
BR - Brasile 757
BD - Bangladesh 741
FR - Francia 730
IN - India 578
TR - Turchia 398
KR - Corea 391
NL - Olanda 389
IE - Irlanda 336
CA - Canada 239
UA - Ucraina 235
FI - Finlandia 232
DK - Danimarca 192
JP - Giappone 176
ID - Indonesia 174
ES - Italia 170
BE - Belgio 120
PL - Polonia 102
MX - Messico 95
EU - Europa 89
CO - Colombia 88
AR - Argentina 78
ZA - Sudafrica 77
AU - Australia 74
CI - Costa d'Avorio 71
IR - Iran 70
PK - Pakistan 65
PH - Filippine 63
GE - Georgia 62
GR - Grecia 55
RO - Romania 51
IQ - Iraq 50
PE - Perù 49
AT - Austria 48
DZ - Algeria 48
MY - Malesia 48
CH - Svizzera 47
EC - Ecuador 42
PT - Portogallo 40
CL - Cile 35
TH - Thailandia 33
TW - Taiwan 32
IL - Israele 23
NO - Norvegia 23
UZ - Uzbekistan 21
VE - Venezuela 19
BG - Bulgaria 18
NG - Nigeria 18
NZ - Nuova Zelanda 18
AE - Emirati Arabi Uniti 17
CZ - Repubblica Ceca 17
KE - Kenya 17
PY - Paraguay 17
LT - Lituania 16
CR - Costa Rica 15
MA - Marocco 15
NP - Nepal 15
SA - Arabia Saudita 15
EG - Egitto 14
JO - Giordania 14
TN - Tunisia 14
AZ - Azerbaigian 12
BO - Bolivia 12
JM - Giamaica 12
KZ - Kazakistan 12
UY - Uruguay 12
LV - Lettonia 11
CU - Cuba 10
SI - Slovenia 10
HU - Ungheria 9
RS - Serbia 9
SC - Seychelles 9
DO - Repubblica Dominicana 8
MD - Moldavia 8
GT - Guatemala 7
HR - Croazia 7
KH - Cambogia 7
LU - Lussemburgo 7
OM - Oman 7
TT - Trinidad e Tobago 7
BA - Bosnia-Erzegovina 6
EE - Estonia 6
LB - Libano 6
PS - Palestinian Territory 6
SK - Slovacchia (Repubblica Slovacca) 6
SN - Senegal 6
AL - Albania 5
ET - Etiopia 5
HN - Honduras 5
MK - Macedonia 5
NI - Nicaragua 5
Totale 38.607
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Città #
Southend 3.110
Singapore 2.290
Milan 1.142
Ashburn 1.092
Hong Kong 865
San Jose 781
Chandler 682
Beijing 626
Council Bluffs 477
Santa Clara 425
Dallas 376
Princeton 374
Wilmington 341
Dublin 322
Fairfield 309
Seattle 299
Los Angeles 291
Ann Arbor 242
Mountain View 218
Ho Chi Minh City 217
Dearborn 212
Rome 192
Hanoi 190
Lauterbourg 190
Bengaluru 185
Woodbridge 183
Cambridge 177
New York 176
Houston 169
Buffalo 168
Boardman 163
Redwood City 162
Nanjing 149
Guangzhou 147
Des Moines 144
Hefei 143
Redmond 143
Moscow 138
Seoul 118
Jacksonville 109
The Dalles 107
Shanghai 102
Jinan 95
Jakarta 89
Berlin 85
Tokyo 85
Shenyang 83
Columbus 76
Cangzhou 75
Sakarya 75
Roxbury 74
Bologna 72
Munich 72
Abidjan 71
Hebei 69
Turin 69
Medford 67
Frankfurt am Main 64
Naples 63
São Paulo 63
Warsaw 62
Serra 61
Brussels 60
Phoenix 60
Tianjin 60
Bogotá 59
Istanbul 56
Margão 56
Changsha 51
Helsinki 51
Hangzhou 50
Bari 49
Dong Ket 49
Grafing 49
Nanchang 49
Hanover 46
Lima 46
London 46
Madrid 46
Ottawa 46
Tbilisi 45
Florence 43
Fuzhou 43
Sunnyvale 43
Palermo 42
Athens 41
Chicago 37
Shenzhen 37
Zhengzhou 37
Andover 36
Nuremberg 36
Montreal 35
Brescia 34
Somerville 34
Napoli 32
Paris 31
Haiphong 30
Amsterdam 29
Da Nang 29
Genoa 29
Totale 21.068
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Nome #
Manuale della ristorazione : management, progettazione dei pasti, nutrizione, igiene, merceologia, tecnologia, legislazione 1.276
Genotypic Characterization and Biofilm Formation of Shiga-toxin producing Escherichia coli 763
Microbial characterization of sourdoughs for sweet baked products 600
Microbiologia delle uova e degli ovoprodotti 438
Italian bakery products obtained with sour dough: characterization of the typical microflora 432
Prodotti da forno ottenuti da impasti a lievitazione naturale: studio e caratterizzazione della microflora tipica 375
Production of melatonin and other tryptophan derivatives by Oenococcus oeni under winery and laboratory scale 360
Yeasts against grape pathogenic fungi: a sustainable alternative to agrochemicals 324
Assessment of tryptophan, tryptophan ethylester, and melatonin derivatives in red wine by SPE-HPLC-FL and SPE-HPLC-MS methods 323
Light-struck taste in white wine: Reaction mechanisms, preventive strategies and future perspectives to preserve wine quality 315
Wild grape-associated yeasts as promising biocontrol agents against Vitis vinifera fungal pathogens 311
). Italian style of life: pane, amore e ...lievito naturale!. 308
Can Zymomonas mobilis Substitute Saccharomyces cerevisiae in Cereal Dough Leavening? 302
Suitability of ultraviolet-C irradiation for white grape must 292
Candida milleri species reveals intraspecific genetic and metabolic polymorphisms 291
A response surface methodology approach to investigate the effect of sulfur dioxide, pH, and ethanol on DbCD and DbVPR gene expression and on the volatile phenol production in Dekkera/Brettanomyces bruxellensis CBS2499 290
Cold exposure affects carbohydrates and lipid metabolism, and induces Hog1p phosphorylation in Dekkera bruxellensis strain CBS 2499 288
Applicazione di tecniche PCR per l’identificazione della microflora tipica nella produzione di Panettone 285
Transcriptomics unravels the adaptive molecular mechanisms of Brettanomyces bruxellensis under SO2 stress in wine condition 283
Evaluation of a Potential Bacteriophage Cocktail for the Control of Shiga-Toxin Producing Escherichia coli in Food 282
LC-MS/MS-Based Profiling of Tryptophan-Related Metabolites in Healthy Plant Foods 281
Set-Up of Bacterial Cellulose Production From the Genus Komagataeibacter and Its Use in a Gluten-Free Bakery Product as a Case Study 277
Alla scoperta del mondo del vino: per un consumo consapevole 275
Yeast-Free Doughs by Zymomonas mobilis: Evaluation of Technological and Fermentation Performances by Using a Metabolomic Approach 266
The way from a wheat- to a gluten free-sourdough up to gluten free breads 265
Research on the microflora of UHT milk 264
Use of Native Yeast Strains for In-Bottle Fermentation to Face the Uniformity in Sparkling Wine Production 264
Determination of temperature dependent growth parameters in psychrotrophic pathogen bacteria and tentative use of mean kinetic temperature for the microbiological control of food 264
PCR detection of Lactobacillus sanfranciscensis in sourdough and Panettone baked product 259
Indigenous georgian wine-associated yeasts and grape cultivars to edit the wine quality in a precision oenology perspective 256
Sustainability of food side streams: a case study of fermented blends made with sour whey and sunflower press cake powder using the back-slopping technique 255
Production of melatonin and its isomers by yeasts and effects of tryptophan supplementation 251
Cloning the putative gene of vinyl phenol reductase of Dekkera bruxellensis in Saccharomyces cerevisiae 251
Bacteriophages of sourdough lactobacilli: isolation, characterisation and lysogeny. 248
Physiological and oenological traits of different Dekkera/Brettanomyces bruxellensis strains in wine-model conditions 247
Investigation on the microflora of Caprino Lombardo cheese from raw goat milk 244
Yeast contribution to melatonin, melatonin isomers and tryptophan ethyl ester during alcoholic fermentation of grape musts 240
Zymomonas mobilis: an alternative dough leavener for the production of yeast-free baked doughs 239
Phenotypic typing, technological properties and safety aspects of Lactococcus garvieae strains from dairy environments 238
Technology and stability of probiotic and prebiotic ice cream 236
Intraspecific variations of Dekkera/Brettanomyces bruxellensis genome studied by capillary electrophoresis separation of the intron splice site profiles 233
CRISPR/Cas9 system as a valuable genome editing tool for wine yeasts with application to decrease urea production 231
Near and Mid Infrared Spectroscopy to detect malolactic biotransformation of Oenococcus oeni in wine-model 228
The vintage effect overcomes the terroir effect : a three years survey on the wine yeast biodiversity in Franciacorta and Oltrepò Pavese, two Northern Italian vine-growing areas 226
Heat inactivation of wine spoilage yeast Dekkera bruxellensis by hot water treatment 226
Georgian Viticulture and Winemaking: From Modernity to Past Biodiversity survey and selection of Georgian wine yeasts 224
Study of the stability of dried tomato halves during shelf-life to minimise oxidative damage 222
Time scale of the growth progress in bacterial cultures: a self-consistent choice 222
Behaviour of cultures of Bifidobacterium spp. in different conditions of freezing 221
Genetic diversity and physiological traits of Brettanomyces bruxellensis strainsnisolated from Tuscan Sangiovese wines 217
Development of a Type I gluten-free sourdough 217
Assessment of Microbial Populations in the Manufacture of Vacuum-Packaged Ready-to-Eat Roast Beef and in a Related Production Plant 216
New insights on the features of the vinyl phenol reductase from the wine-spoilage yeast Dekkera/Brettanomyces bruxellensis 216
Zymomonas mobilis : una possibile alternativa a Saccharomyces cerevisiae nella produzione di impasti lievitati 215
Gluten-Free Bread : Influence of Sourdough and Compressed Yeast on Proofing and Baking Properties 214
Identifying the main drivers in microbial diversity for Cabernet-Sauvignon cultivars, from Europe to South Africa 211
Yeasts for the sustainability in viticulture and oenology : the “YesVite” Project 210
Tryptophan Derivatives by Saccharomyces cerevisiae EC1118: Evaluation, Optimization, and Production in a Soybean-Based Medium 210
Yeast DNA recovery during the secondary fermentation step of Lombardy sparkling wines produced by Champenoise method 209
Exploiting a MPN-PCR technique to quantify Escherichia coli in minced meat 208
Detection and typing of Lactococcus garvieae, Enterococcus spp. and Staphylococcus xylosus characterizing natural fermentations of Italian dairy products and sausages 207
Applicazione della spettroscopia nel vicino e medio infrarosso nel controllo della trasformazione malolattica : studi preliminari 206
Effect of the leavening agents on gluten free bread staling 206
Comparison of cultural methods for the identification and molecular investigation of yeasts from sourdoughs for Italian sweet baked products 206
Comparison of cultural media for the enumeration of sourdough lactic acid bacteria 205
The Riboflavin Metabolism in Four Saccharomyces cerevisiae Wine Strains: Assessment in Oenological Condition and Potential Implications with the Light-Struck Taste 204
Comparison of surface sampling methods and cleanability assessment of stainless steel surfaces subjected or not to shot peening 204
Strain-dependent tolerance to acetic acid in Dekkera bruxellensis 203
Valorisation of Bovine Sweet Whey and Sunflower Press Cake Blend through Controlled Fermentation as Platform for Innovative Food Materials 203
Genetic diversity in Italian Lactobacillus sanfranciscensis strains assessed by multilocus sequence typing and pulsed-field gel electrophoresis analyses 202
Il contributo dei batteri lattici per la presenza di melatonina nel vino rosso 202
Phenotypic and genotypic aspects of Lactobacillus sanfranciscensis strains isolated from sourdoughs in Italy 200
Investigating the growth kinetics in sourdough microbial associations 200
Effects of Lactobacillus rhamnosus GG addition in ice cream 199
Beer fermentation : monitoring of process parameters by FT-NIR and multivariate data analysis 199
Identification and molecular characterization of vinyl phenol reductase from Dekkera bruxellensis CBS 4481 198
The genome of the Lactobacillus sanfranciscensis temperate phage EV3 197
Evaluation of heat damage in UHT and in-bottle sterilized milk samples traded in Italy 196
Cleanability of floor surface materials in terms of removal of microorganisms at a low contamination level 195
MICROBIAL CONTAMINANTS CAUSE SWELLING AND INWARD COLLAPSE OF YOGURT PACKS 192
Phenotypic and genotypic characterization of sorbitol-negative or slow-fermenting (suspected O157) Escherichia coli isolated from milk samples in Lombardy region 191
Identification and molecular characterization of vinyl phenol reductase from D. bruxellensis CBS 4481 191
Survival and residual activity of Lactobacillus acidophilus frozen cultures under different conditions 190
Innovative Alcoholic Drinks Obtained by Co-Fermenting Grape Must and Fruit Juice 190
Use of the tna operon as a new molecular target for Escherichia coli detection 189
Gluten-free bread. I. Development of a gluten-free sourdough 189
CRISPR/cas9 system as a valuable genome editing tool applicable to wine yeasts 188
Insect frass in stored cereal products as a potential source of Lactobacillus sanfranciscensis for sourdough ecosystem 186
Fermented blend from sunflower seed press-cake and bovine sweet whey: Protein breakdown during in vitro gastrointestinal digestion 185
Comparative study of nine Lactobacillus fermentum bacteriophages 185
Melatonin and tryptophan-derivatives in wine: the yeast contribution during alcoholic fermentation 184
Approcci innovativi e sostenibili per la prevenzione dei difetti fotoindotti nei vini bianchi e spumanti 182
Why do grape-based fruit wines could be “super” magic? 181
Intron splice site PCR analysis as a tool to discriminate Dekkera bruxellensis strains 180
Description of the bacteriocins produced by two Strains of Enterococcus faecium isolated from Italian goat milk 178
Assessment of the sugars and ethanol development in beer fermentation with FT-IR and multivariate curve resolution models 178
Wine industry’s attitude towards oenological yeasts : Italy as a case study 178
Bacteriophages of sourdough lactobacilli: isolation, characterisation and lysogeny. 177
Comparison of Lactococcus garvieae strains isolated in northern Italy from dairy products and fishes through molecular typing 175
Survey on indigenous Oenococcus oeni strains isolated from red wines of Valtellina, a cold climate wine-growing Italian area 174
Totale 25.329
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Categoria #
all - tutte 108.071
article - articoli 0
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 108.071
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20222.591 296 151 96 167 194 141 193 153 131 265 174 630
2022/20233.652 454 328 383 307 358 662 146 272 325 82 217 118
2023/20242.492 88 208 273 217 446 145 133 181 65 120 255 361
2024/20255.608 276 545 216 516 468 244 190 645 306 540 516 1.146
2025/202612.354 998 737 1.083 976 1.332 791 1.312 656 1.376 975 1.212 906
2026/2027300 300 0 0 0 0 0 0 0 0 0 0 0
Totale 40.640