IRIS Institutional Research Information System - AIR Archivio Istituzionale della Ricerca

PICOZZI, CLAUDIA
 Distribuzione geografica
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Continente #
EU - Europa 6.344
AS - Asia 5.197
NA - Nord America 5.162
SA - Sud America 493
AF - Africa 187
OC - Oceania 20
Continente sconosciuto - Info sul continente non disponibili 3
Totale 17.406
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Nazione #
US - Stati Uniti d'America 4.977
GB - Regno Unito 1.911
IT - Italia 1.897
SG - Singapore 1.664
CN - Cina 1.412
SE - Svezia 519
HK - Hong Kong 439
BD - Bangladesh 411
RU - Federazione Russa 387
DE - Germania 383
BR - Brasile 340
VN - Vietnam 327
FR - Francia 300
IN - India 271
NL - Olanda 160
KR - Corea 152
UA - Ucraina 141
TR - Turchia 137
IE - Irlanda 136
DK - Danimarca 117
CA - Canada 110
FI - Finlandia 90
ID - Indonesia 86
JP - Giappone 75
DZ - Algeria 61
MX - Messico 50
PL - Polonia 50
ES - Italia 49
CO - Colombia 44
BE - Belgio 39
CI - Costa d'Avorio 39
GR - Grecia 37
AR - Argentina 36
IR - Iran 36
EU - Europa 35
PH - Filippine 26
EC - Ecuador 19
RO - Romania 19
TW - Taiwan 19
ZA - Sudafrica 19
CH - Svizzera 18
CL - Cile 17
EG - Egitto 17
IQ - Iraq 17
AT - Austria 16
AU - Australia 15
MY - Malesia 15
PK - Pakistan 14
TH - Thailandia 14
NO - Norvegia 12
BG - Bulgaria 11
LT - Lituania 11
PT - Portogallo 11
JO - Giordania 10
VE - Venezuela 10
MA - Marocco 9
PE - Perù 9
PS - Palestinian Territory 9
NP - Nepal 8
SC - Seychelles 8
UY - Uruguay 8
SA - Arabia Saudita 7
TN - Tunisia 6
AZ - Azerbaigian 5
BO - Bolivia 5
CR - Costa Rica 5
KE - Kenya 5
KZ - Kazakistan 5
NZ - Nuova Zelanda 5
AE - Emirati Arabi Uniti 4
HR - Croazia 4
JM - Giamaica 4
KH - Cambogia 4
PY - Paraguay 4
UZ - Uzbekistan 4
AM - Armenia 3
AO - Angola 3
BY - Bielorussia 3
CZ - Repubblica Ceca 3
GE - Georgia 3
HN - Honduras 3
HU - Ungheria 3
IL - Israele 3
KG - Kirghizistan 3
NG - Nigeria 3
NI - Nicaragua 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
EE - Estonia 2
ET - Etiopia 2
KW - Kuwait 2
LB - Libano 2
LY - Libia 2
Totale 17.412
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Città #
Southend 1.761
Singapore 1.054
Milan 593
Ashburn 522
Hong Kong 401
Chandler 363
San Jose 350
Beijing 287
Council Bluffs 210
Dallas 206
Princeton 166
Santa Clara 163
Ann Arbor 160
Wilmington 158
Los Angeles 136
Dublin 130
Seattle 129
Dearborn 124
Fairfield 122
Mountain View 105
New York 98
Woodbridge 94
Ho Chi Minh City 93
Buffalo 83
Cambridge 83
Lauterbourg 80
Bengaluru 75
Boardman 75
Jacksonville 71
Rome 71
Nanjing 68
Des Moines 63
Redmond 63
Hanoi 62
Guangzhou 57
Moscow 56
Houston 54
Hefei 53
Redwood City 48
Shanghai 45
Hanover 43
Shenyang 42
The Dalles 42
Jakarta 41
Jinan 40
Seoul 40
Abidjan 39
Naples 39
Warsaw 38
Istanbul 36
Tokyo 35
Berlin 33
Columbus 33
Roxbury 32
Changsha 31
Munich 31
Athens 29
Cangzhou 29
Hangzhou 29
Nanchang 29
Phoenix 29
Sakarya 29
Bogotá 28
Medford 28
Andover 27
Tianjin 27
Brussels 26
Bologna 25
Frankfurt am Main 25
Serra 25
Turin 24
Margão 23
Sunnyvale 23
São Paulo 23
Chicago 22
Hebei 22
Ottawa 21
Paris 21
Toronto 21
Parma 19
Pisa 19
Bari 18
Brescia 18
Somerville 18
Mumbai 17
Padova 17
Dong Ket 16
Florence 16
Grafing 16
Montreal 16
Zhengzhou 16
Helsinki 15
San Diego 15
Shenzhen 15
Catania 14
Frederiksberg 14
Genoa 14
Haiphong 14
London 14
Osaka 14
Totale 10.047
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Nome #
Genotypic Characterization and Biofilm Formation of Shiga-toxin producing Escherichia coli 756
Valorization of cheese whey using microbial fermentations 609
Microbiologia delle uova e degli ovoprodotti 426
Compounds having preservative, antimicrobial and antiseptic activity 315
Can Zymomonas mobilis Substitute Saccharomyces cerevisiae in Cereal Dough Leavening? 300
Unexpected activity of bromiphen against prokaryotic and eukaryotic infectious agents 295
Candida milleri species reveals intraspecific genetic and metabolic polymorphisms 290
Ripe and Raw Pu-Erh Tea: LC-MS Profiling, Antioxidant Capacity and Enzyme Inhibition Activities of Aqueous and Hydro-Alcoholic Extracts 289
Applicazione di tecniche PCR per l’identificazione della microflora tipica nella produzione di Panettone 281
Evaluation of a Potential Bacteriophage Cocktail for the Control of Shiga-Toxin Producing Escherichia coli in Food 279
The way from a wheat- to a gluten free-sourdough up to gluten free breads 262
Yeast-Free Doughs by Zymomonas mobilis: Evaluation of Technological and Fermentation Performances by Using a Metabolomic Approach 262
Use of Native Yeast Strains for In-Bottle Fermentation to Face the Uniformity in Sparkling Wine Production 261
Sisymbrium officinale (the singers’ plant) as an ingredient : analysis of somatosensory active volatile isothiocyanates in model food and drinks 260
PCR detection of Lactobacillus sanfranciscensis in sourdough and Panettone baked product 253
Bacteriophages of sourdough lactobacilli: isolation, characterisation and lysogeny. 246
Investigation on the microflora of Caprino Lombardo cheese from raw goat milk 242
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 240
Phenotypic typing, technological properties and safety aspects of Lactococcus garvieae strains from dairy environments 233
Zymomonas mobilis: an alternative dough leavener for the production of yeast-free baked doughs 233
COMPOUNDS HAVING PRESERVATIVE, ANTIMICROBIAL AND ANTISEPTIC ACTIVITY 233
Intraspecific variations of Dekkera/Brettanomyces bruxellensis genome studied by capillary electrophoresis separation of the intron splice site profiles 230
Applicazione di tecniche spettroscopiche IR al monitoraggio della produzione di latti fermentati 228
Near and Mid Infrared Spectroscopy to detect malolactic biotransformation of Oenococcus oeni in wine-model 228
Data on thermal and hydrolytic stability of both domiphen bromide and para-bromodomiphen bromide 226
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 221
Heat inactivation of wine spoilage yeast Dekkera bruxellensis by hot water treatment 220
Zymomonas mobilis : una possibile alternativa a Saccharomyces cerevisiae nella produzione di impasti lievitati 214
Development of a Type I gluten-free sourdough 213
Assessment of Microbial Populations in the Manufacture of Vacuum-Packaged Ready-to-Eat Roast Beef and in a Related Production Plant 213
Development of a droplet digital polymerase chain reaction for rapid and simultaneous identification of common foodborne pathogens in soft cheese 209
Exploiting a MPN-PCR technique to quantify Escherichia coli in minced meat 207
Detection and typing of Lactococcus garvieae, Enterococcus spp. and Staphylococcus xylosus characterizing natural fermentations of Italian dairy products and sausages 207
Yeast DNA recovery during the secondary fermentation step of Lombardy sparkling wines produced by Champenoise method 207
Comparison of cultural media for the enumeration of sourdough lactic acid bacteria 205
Effect of the leavening agents on gluten free bread staling 201
Critical Aspects in the Preparation of Extemporaneous Flecainide Acetate Oral Solution for Paediatrics 201
Comparison of surface sampling methods and cleanability assessment of stainless steel surfaces subjected or not to shot peening 199
Genetic diversity in Italian Lactobacillus sanfranciscensis strains assessed by multilocus sequence typing and pulsed-field gel electrophoresis analyses 198
The genome of the Lactobacillus sanfranciscensis temperate phage EV3 194
Cleanability of floor surface materials in terms of removal of microorganisms at a low contamination level 193
Phenotypic and genotypic aspects of Lactobacillus sanfranciscensis strains isolated from sourdoughs in Italy 193
Phenotypic and genotypic characterization of sorbitol-negative or slow-fermenting (suspected O157) Escherichia coli isolated from milk samples in Lombardy region 189
Gluten-free bread. I. Development of a gluten-free sourdough 187
Stressed degradation studies of domiphen bromide by LC-ESI-MS/MS identify a novel promising antimicrobial agent 187
Effect of chemical acidification on gluten free bread characteristics 186
Use of the tna operon as a new molecular target for Escherichia coli detection 184
Eugenol-grafted aliphatic polyesters : Towards inherently antimicrobial PLA-based materials exploiting OCAs chemistry 183
One step access to oxindole-based β-lactams through Ugi four-center three-component reaction 182
Comparative study of nine Lactobacillus fermentum bacteriophages 181
Insect frass in stored cereal products as a potential source of Lactobacillus sanfranciscensis for sourdough ecosystem 181
Intron splice site PCR analysis as a tool to discriminate Dekkera bruxellensis strains 178
Bacteriophages of sourdough lactobacilli: isolation, characterisation and lysogeny. 176
Compressed Yeast and Type I Gluten-Free Sourdough in Gluten-Free Breadmaking 176
Comparison of Lactococcus garvieae strains isolated in northern Italy from dairy products and fishes through molecular typing 174
The role of teat skin contamination in the epidemiology of staphylococcus aureus intramammary infections 172
Survey on indigenous Oenococcus oeni strains isolated from red wines of Valtellina, a cold climate wine-growing Italian area 170
Assessment of transduction of Escherichia coli Stx2-encoding phage in dairy process conditions 168
Polymorphisms of Saccharomyces cerevisiae Genes Involved in Wine Production 163
What does it happen when a bacteriophage infects a sourdough microbial population? 162
Application of bacteriophages on Shiga toxin-producing Escherichia coli (STEC) biofilm 162
Dynamics of Saccharomyces cerevisiae populations in controlled and spontaneous fermentations for Franciacorta D.O.C.G. base wine production 161
Isolation and characterization of a virulent Lactobacillus sanfranciscensis bacteriophage and its impact on microbial population in sourdough 160
Selezione e valorizzazione di enococchi autoctoni per la produzione di vino Rosso di Valtellina DOC e Valtellina Superiore DOCG 154
Isolation and characterization of Lactic acid bacteria and yeasts for the fermentation of food industry by-products 154
Il DNA come “elemento tracciante” in spumantizzazione 152
Unconventional bacterial association for dough leavening 152
Genetic polymorphism in Saccharomyces cerevisiae strains isolated from Franciacorta DOCG sparkling wines 151
Use of non-Saccharomyces strains to improve the sensorial profile in wine 151
Coevolution of Bacteriophages Enhances Biocontrol of Shiga Toxin-Producing Escherichia coli in Food Matrix 150
Characterization of two zymomonas mobilis wild strains and analysis of populations dynamics during their leavening of bread-like doughs 148
Assessment of the Brettanomyces bruxellensis metabolome during sulphur dioxide exposure 148
Monitoring of lactic acid fermentation process using Fourier transform near infrared spectroscopy 147
Survey on yeast biodiversity in Georgian vineyards: a still pristine environment for the selection of non S. cerevisiae wine strains 146
Paste alimentari e dolci 142
Characterization of malolactic bacteria isolated from Aosta Valley wines and evidence of psychrotrophy in some strains 141
Brettanomyces: conoscerne le potenzialità di sviluppo e di alterazione in vino 139
Dextranase gene transfered by a Lactobacillus sanfranciscensis phage. 138
Human Salivary Microbiota Diversity According to Ethnicity, Sex, TRPV1 Variants and Sensitivity to Capsaicin 131
Strain diversity of pseudomonas fluorescens group with potential blue pigment phenotype isolated from dairy products 128
Influence of cheese making process on STEC bacteriophage release 127
MCR applied to milk lactic acid fermentation monitoring 123
Editorial: Bacteriophages to Fight Food-Borne Pathogens/Phages Struggling for Food Safety 121
Near and mid Infrared spectroscopy to detect malolactic biotransformation of oenococcus oeni in a wine-model 115
Phage-mediated transfer of a dextranase gene in Lactobacillus sanfranciscensis and characterization of the enzyme 114
Characterization of the microflora of Caprino Lombardo cheese 111
Short communication : Characterization of Shiga toxin 2-carrying bacteriophages induced from Shiga-toxigenic Escherichia coli isolated from Italian dairy products 102
A volatilomic approach to test the technological characteristics of Zymomonas mobilis in baker’s yeast-free leavened dough 89
Preliminary investigation on two Stx2-carryng bacteriophaghes induced from STEC strains isolated from goat milk 80
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 68
null 65
Culture Collections for Conservation Ex Situ: Characterization and Biotechnological Application Potential of Saprotrophic Fungal Strains from Brazil 50
Characterization of broad-host-range bacteriophages targeting multidrug-resistant E. coli and Shigella spp.: in vitro potential 33
Purslane-Fortified Yogurt: In-Line Process Control by FT-NIR Spectroscopy and Storage Monitoring 31
Characterization of Bolivian Honeys from Honeybees and Stingless Bees 22
Totale 18.377
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Categoria #
all - tutte 47.913
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 47.913
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/202186 0 0 0 0 0 0 0 0 0 0 0 86
2021/20221.336 159 61 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
2025/20265.632 490 329 471 450 590 362 574 300 602 444 687 333
Totale 18.377