IRIS Institutional Research Information System - AIR Archivio Istituzionale della Ricerca

PICOZZI, CLAUDIA
 Distribuzione geografica
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Continente #
EU - Europa 6.516
NA - Nord America 5.754
AS - Asia 5.442
Continente sconosciuto - Info sul continente non disponibili 975
SA - Sud America 517
AF - Africa 190
OC - Oceania 21
Totale 19.415
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Nazione #
US - Stati Uniti d'America 5.493
IT - Italia 2.051
GB - Regno Unito 1.912
SG - Singapore 1.683
CN - Cina 1.413
BD - Bangladesh 601
SE - Svezia 519
HK - Hong Kong 440
RU - Federazione Russa 387
DE - Germania 385
BR - Brasile 350
VN - Vietnam 333
FR - Francia 304
IN - India 283
NL - Olanda 160
CA - Canada 157
KR - Corea 152
UA - Ucraina 142
TR - Turchia 137
IE - Irlanda 136
DK - Danimarca 117
FI - Finlandia 90
ID - Indonesia 87
JP - Giappone 81
DZ - Algeria 61
MX - Messico 55
PL - Polonia 53
ES - Italia 50
CO - Colombia 45
BE - Belgio 40
AR - Argentina 39
CI - Costa d'Avorio 39
GR - Grecia 37
IR - Iran 36
EU - Europa 35
PH - Filippine 28
EC - Ecuador 23
CL - Cile 20
RO - Romania 19
TW - Taiwan 19
ZA - Sudafrica 19
CH - Svizzera 18
EG - Egitto 17
IQ - Iraq 17
MY - Malesia 17
AT - Austria 16
AU - Australia 16
PK - Pakistan 15
TH - Thailandia 15
VE - Venezuela 13
BG - Bulgaria 12
NO - Norvegia 12
LT - Lituania 11
PT - Portogallo 11
JO - Giordania 10
CR - Costa Rica 9
MA - Marocco 9
PE - Perù 9
PS - Palestinian Territory 9
NP - Nepal 8
SC - Seychelles 8
UY - Uruguay 8
SA - Arabia Saudita 7
HU - Ungheria 6
KZ - Kazakistan 6
NI - Nicaragua 6
TN - Tunisia 6
AZ - Azerbaigian 5
BO - Bolivia 5
JM - Giamaica 5
KE - Kenya 5
NZ - Nuova Zelanda 5
AE - Emirati Arabi Uniti 4
GE - Georgia 4
HN - Honduras 4
HR - Croazia 4
KH - Cambogia 4
LY - Libia 4
PR - Porto Rico 4
PY - Paraguay 4
TT - Trinidad e Tobago 4
UZ - Uzbekistan 4
AM - Armenia 3
AO - Angola 3
BY - Bielorussia 3
CZ - Repubblica Ceca 3
EE - Estonia 3
IL - Israele 3
KG - Kirghizistan 3
NG - Nigeria 3
OM - Oman 3
PA - Panama 3
QA - Qatar 3
SI - Slovenia 3
TZ - Tanzania 3
BA - Bosnia-Erzegovina 2
BH - Bahrain 2
CU - Cuba 2
DO - Repubblica Dominicana 2
ET - Etiopia 2
Totale 18.436
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Città #
Southend 1.761
Singapore 1.062
Milan 613
Ashburn 610
Hong Kong 402
San Jose 365
Chandler 363
Beijing 288
Council Bluffs 284
Santa Clara 241
Dallas 217
Princeton 166
Wilmington 162
Ann Arbor 160
Los Angeles 153
Dublin 130
Seattle 129
Dearborn 125
Fairfield 122
New York 112
Mountain View 105
Buffalo 99
Ho Chi Minh City 95
Woodbridge 94
Cambridge 83
Rome 82
Lauterbourg 80
Bengaluru 79
Boardman 75
Jacksonville 73
Nanjing 68
Hanoi 65
Des Moines 64
Redmond 63
Guangzhou 57
Moscow 56
Houston 54
Hefei 53
Naples 49
Redwood City 48
Shanghai 45
Hanover 43
Shenyang 42
The Dalles 42
Jakarta 41
Jinan 40
Seoul 40
Warsaw 40
Abidjan 39
Tokyo 39
Columbus 36
Istanbul 36
Berlin 33
Roxbury 32
Changsha 31
Munich 31
Phoenix 31
Athens 30
Cangzhou 29
Hangzhou 29
Nanchang 29
Sakarya 29
Bogotá 28
Bologna 28
Medford 28
Andover 27
Tianjin 27
Toronto 27
Brussels 26
Frankfurt am Main 26
São Paulo 26
Turin 26
Serra 25
Chicago 23
Margão 23
Sunnyvale 23
Hebei 22
Paris 22
Bari 21
Ottawa 21
Brescia 20
Montreal 20
Parma 19
Pisa 19
Florence 18
Mumbai 18
Somerville 18
Catania 17
Padova 17
Dong Ket 16
Grafing 16
London 16
Zhengzhou 16
Helsinki 15
Orem 15
San Diego 15
Shenzhen 15
Frederiksberg 14
Genoa 14
Haiphong 14
Totale 10.475
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Nome #
Genotypic Characterization and Biofilm Formation of Shiga-toxin producing Escherichia coli 767
Valorization of cheese whey using microbial fermentations 637
Microbiologia delle uova e degli ovoprodotti 460
Compounds having preservative, antimicrobial and antiseptic activity 327
Can Zymomonas mobilis Substitute Saccharomyces cerevisiae in Cereal Dough Leavening? 305
Unexpected activity of bromiphen against prokaryotic and eukaryotic infectious agents 304
Ripe and Raw Pu-Erh Tea: LC-MS Profiling, Antioxidant Capacity and Enzyme Inhibition Activities of Aqueous and Hydro-Alcoholic Extracts 298
Candida milleri species reveals intraspecific genetic and metabolic polymorphisms 297
Heat inactivation of wine spoilage yeast Dekkera bruxellensis by hot water treatment 294
Applicazione di tecniche PCR per l’identificazione della microflora tipica nella produzione di Panettone 288
Sisymbrium officinale (the singers’ plant) as an ingredient : analysis of somatosensory active volatile isothiocyanates in model food and drinks 288
Evaluation of a Potential Bacteriophage Cocktail for the Control of Shiga-Toxin Producing Escherichia coli in Food 286
PCR detection of Lactobacillus sanfranciscensis in sourdough and Panettone baked product 283
Yeast-Free Doughs by Zymomonas mobilis: Evaluation of Technological and Fermentation Performances by Using a Metabolomic Approach 273
Use of Native Yeast Strains for In-Bottle Fermentation to Face the Uniformity in Sparkling Wine Production 271
The way from a wheat- to a gluten free-sourdough up to gluten free breads 269
Bacteriophages of sourdough lactobacilli: isolation, characterisation and lysogeny. 254
Zymomonas mobilis: an alternative dough leavener for the production of yeast-free baked doughs 254
Phenotypic typing, technological properties and safety aspects of Lactococcus garvieae strains from dairy environments 250
Development of quantitative real-time PCR and digital droplet-PCR assays for rapid and early detection of the spoilage yeasts Saccharomycopsis fibuligera and Wickerhamomyces anomalus in bread 250
Investigation on the microflora of Caprino Lombardo cheese from raw goat milk 249
Data on thermal and hydrolytic stability of both domiphen bromide and para-bromodomiphen bromide 247
Intraspecific variations of Dekkera/Brettanomyces bruxellensis genome studied by capillary electrophoresis separation of the intron splice site profiles 241
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 236
COMPOUNDS HAVING PRESERVATIVE, ANTIMICROBIAL AND ANTISEPTIC ACTIVITY 236
Applicazione di tecniche spettroscopiche IR al monitoraggio della produzione di latti fermentati 232
Near and Mid Infrared Spectroscopy to detect malolactic biotransformation of Oenococcus oeni in wine-model 232
Development of a Type I gluten-free sourdough 226
Assessment of Microbial Populations in the Manufacture of Vacuum-Packaged Ready-to-Eat Roast Beef and in a Related Production Plant 224
Zymomonas mobilis : una possibile alternativa a Saccharomyces cerevisiae nella produzione di impasti lievitati 219
Critical Aspects in the Preparation of Extemporaneous Flecainide Acetate Oral Solution for Paediatrics 219
Comparison of surface sampling methods and cleanability assessment of stainless steel surfaces subjected or not to shot peening 216
Yeast DNA recovery during the secondary fermentation step of Lombardy sparkling wines produced by Champenoise method 215
Exploiting a MPN-PCR technique to quantify Escherichia coli in minced meat 214
Comparison of cultural media for the enumeration of sourdough lactic acid bacteria 214
Detection and typing of Lactococcus garvieae, Enterococcus spp. and Staphylococcus xylosus characterizing natural fermentations of Italian dairy products and sausages 211
Effect of the leavening agents on gluten free bread staling 211
Development of a droplet digital polymerase chain reaction for rapid and simultaneous identification of common foodborne pathogens in soft cheese 211
Genetic diversity in Italian Lactobacillus sanfranciscensis strains assessed by multilocus sequence typing and pulsed-field gel electrophoresis analyses 210
Cleanability of floor surface materials in terms of removal of microorganisms at a low contamination level 205
Phenotypic and genotypic aspects of Lactobacillus sanfranciscensis strains isolated from sourdoughs in Italy 205
Insect frass in stored cereal products as a potential source of Lactobacillus sanfranciscensis for sourdough ecosystem 202
The genome of the Lactobacillus sanfranciscensis temperate phage EV3 201
Stressed degradation studies of domiphen bromide by LC-ESI-MS/MS identify a novel promising antimicrobial agent 199
Comparative study of nine Lactobacillus fermentum bacteriophages 195
Use of the tna operon as a new molecular target for Escherichia coli detection 194
Gluten-free bread. I. Development of a gluten-free sourdough 194
One step access to oxindole-based β-lactams through Ugi four-center three-component reaction 194
Effect of chemical acidification on gluten free bread characteristics 193
Eugenol-grafted aliphatic polyesters : Towards inherently antimicrobial PLA-based materials exploiting OCAs chemistry 193
Phenotypic and genotypic characterization of sorbitol-negative or slow-fermenting (suspected O157) Escherichia coli isolated from milk samples in Lombardy region 192
Intron splice site PCR analysis as a tool to discriminate Dekkera bruxellensis strains 187
Compressed Yeast and Type I Gluten-Free Sourdough in Gluten-Free Breadmaking 187
Survey on indigenous Oenococcus oeni strains isolated from red wines of Valtellina, a cold climate wine-growing Italian area 185
Polymorphisms of Saccharomyces cerevisiae Genes Involved in Wine Production 184
Bacteriophages of sourdough lactobacilli: isolation, characterisation and lysogeny. 182
The role of teat skin contamination in the epidemiology of staphylococcus aureus intramammary infections 182
Comparison of Lactococcus garvieae strains isolated in northern Italy from dairy products and fishes through molecular typing 180
Dynamics of Saccharomyces cerevisiae populations in controlled and spontaneous fermentations for Franciacorta D.O.C.G. base wine production 180
Assessment of transduction of Escherichia coli Stx2-encoding phage in dairy process conditions 174
Isolation and characterization of a virulent Lactobacillus sanfranciscensis bacteriophage and its impact on microbial population in sourdough 171
Isolation and characterization of Lactic acid bacteria and yeasts for the fermentation of food industry by-products 170
Application of bacteriophages on Shiga toxin-producing Escherichia coli (STEC) biofilm 169
What does it happen when a bacteriophage infects a sourdough microbial population? 165
Monitoring of lactic acid fermentation process using Fourier transform near infrared spectroscopy 164
Unconventional bacterial association for dough leavening 164
Coevolution of Bacteriophages Enhances Biocontrol of Shiga Toxin-Producing Escherichia coli in Food Matrix 163
Assessment of the Brettanomyces bruxellensis metabolome during sulphur dioxide exposure 161
Use of non-Saccharomyces strains to improve the sensorial profile in wine 160
Selezione e valorizzazione di enococchi autoctoni per la produzione di vino Rosso di Valtellina DOC e Valtellina Superiore DOCG 158
Characterization of two zymomonas mobilis wild strains and analysis of populations dynamics during their leavening of bread-like doughs 156
Il DNA come “elemento tracciante” in spumantizzazione 156
Genetic polymorphism in Saccharomyces cerevisiae strains isolated from Franciacorta DOCG sparkling wines 154
Survey on yeast biodiversity in Georgian vineyards: a still pristine environment for the selection of non S. cerevisiae wine strains 154
Strain diversity of pseudomonas fluorescens group with potential blue pigment phenotype isolated from dairy products 149
Characterization of malolactic bacteria isolated from Aosta Valley wines and evidence of psychrotrophy in some strains 148
Paste alimentari e dolci 145
Dextranase gene transfered by a Lactobacillus sanfranciscensis phage. 141
Brettanomyces: conoscerne le potenzialità di sviluppo e di alterazione in vino 140
Human Salivary Microbiota Diversity According to Ethnicity, Sex, TRPV1 Variants and Sensitivity to Capsaicin 138
Influence of cheese making process on STEC bacteriophage release 133
MCR applied to milk lactic acid fermentation monitoring 132
Phage-mediated transfer of a dextranase gene in Lactobacillus sanfranciscensis and characterization of the enzyme 127
Editorial: Bacteriophages to Fight Food-Borne Pathogens/Phages Struggling for Food Safety 127
Near and mid Infrared spectroscopy to detect malolactic biotransformation of oenococcus oeni in a wine-model 117
Characterization of the microflora of Caprino Lombardo cheese 115
Short communication : Characterization of Shiga toxin 2-carrying bacteriophages induced from Shiga-toxigenic Escherichia coli isolated from Italian dairy products 112
A volatilomic approach to test the technological characteristics of Zymomonas mobilis in baker’s yeast-free leavened dough 93
Preliminary investigation on two Stx2-carryng bacteriophaghes induced from STEC strains isolated from goat milk 89
Valorizzazione delle D.O.C.G. Franciacorta ed Oltrepò Pavese metodo classico mediante impiego di lieviti autoctoni per il miglioramento delle produzioni e come marcatori di tipicità 73
null 65
Culture Collections for Conservation Ex Situ: Characterization and Biotechnological Application Potential of Saprotrophic Fungal Strains from Brazil 59
Characterization of broad-host-range bacteriophages targeting multidrug-resistant E. coli and Shigella spp.: in vitro potential 50
Purslane-Fortified Yogurt: In-Line Process Control by FT-NIR Spectroscopy and Storage Monitoring 38
Characterization of Bolivian Honeys from Honeybees and Stingless Bees 33
Totale 19.415
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Categoria #
all - tutte 50.839
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 50.839
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.116 0 0 48 111 87 90 101 74 82 140 91 292
2022/20231.644 195 159 195 126 171 294 63 131 115 60 90 45
2023/20241.019 35 100 99 75 158 43 50 80 46 50 125 158
2024/20252.549 128 274 103 278 206 108 88 309 131 195 211 518
2025/20265.828 490 329 471 450 590 362 574 300 602 444 687 529
2026/2027842 394 440 8 0 0 0 0 0 0 0 0 0
Totale 19.415