IRIS Institutional Research Information System - AIR Archivio Istituzionale della Ricerca

RUSSO, PASQUALE
 Distribuzione geografica
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Continente #
AS - Asia 4.649
NA - Nord America 2.048
EU - Europa 1.793
SA - Sud America 518
AF - Africa 94
OC - Oceania 19
Totale 9.121
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Nazione #
US - Stati Uniti d'America 1.950
SG - Singapore 1.684
CN - Cina 1.457
IT - Italia 503
BR - Brasile 418
RU - Federazione Russa 410
HK - Hong Kong 400
IN - India 315
VN - Vietnam 213
FR - Francia 166
NL - Olanda 148
ID - Indonesia 128
GB - Regno Unito 123
BD - Bangladesh 122
DE - Germania 120
KR - Corea 104
IE - Irlanda 61
SE - Svezia 54
FI - Finlandia 47
CA - Canada 46
ES - Italia 44
AR - Argentina 36
JP - Giappone 36
MX - Messico 33
TR - Turchia 32
MY - Malesia 23
PH - Filippine 21
TW - Taiwan 20
CO - Colombia 17
PK - Pakistan 17
PL - Polonia 17
UA - Ucraina 17
AT - Austria 16
EC - Ecuador 15
PT - Portogallo 15
IQ - Iraq 14
TN - Tunisia 13
DZ - Algeria 12
EG - Egitto 12
KE - Kenya 12
ZA - Sudafrica 12
SA - Arabia Saudita 11
CZ - Repubblica Ceca 10
NZ - Nuova Zelanda 10
PE - Perù 10
TH - Thailandia 10
AU - Australia 9
GH - Ghana 9
PY - Paraguay 8
VE - Venezuela 8
IR - Iran 7
CI - Costa d'Avorio 6
BE - Belgio 5
CR - Costa Rica 5
GR - Grecia 5
HU - Ungheria 5
NG - Nigeria 5
UZ - Uzbekistan 5
DO - Repubblica Dominicana 4
IL - Israele 4
KG - Kirghizistan 4
MA - Marocco 4
RO - Romania 4
CH - Svizzera 3
JO - Giordania 3
LU - Lussemburgo 3
NP - Nepal 3
RS - Serbia 3
BB - Barbados 2
BO - Bolivia 2
CL - Cile 2
ET - Etiopia 2
GE - Georgia 2
GI - Gibilterra 2
JM - Giamaica 2
KZ - Kazakistan 2
LB - Libano 2
LT - Lituania 2
LY - Libia 2
MO - Macao, regione amministrativa speciale della Cina 2
MT - Malta 2
OM - Oman 2
SO - Somalia 2
TG - Togo 2
UY - Uruguay 2
AE - Emirati Arabi Uniti 1
AL - Albania 1
AM - Armenia 1
AZ - Azerbaigian 1
BA - Bosnia-Erzegovina 1
BH - Bahrain 1
DK - Danimarca 1
EE - Estonia 1
GT - Guatemala 1
HN - Honduras 1
LA - Repubblica Popolare Democratica del Laos 1
LV - Lettonia 1
MD - Moldavia 1
NO - Norvegia 1
PA - Panama 1
Totale 9.115
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Città #
Singapore 850
Hefei 564
Hong Kong 373
San Jose 316
Ashburn 266
Bengaluru 209
Council Bluffs 186
Beijing 142
Jakarta 110
Los Angeles 109
Milan 96
Lauterbourg 89
Dallas 86
Moscow 86
Ho Chi Minh City 85
Kent 80
Seoul 72
Buffalo 70
Shanghai 59
Dublin 56
Southend 50
Guangzhou 49
Nuremberg 48
Santa Clara 48
Hanoi 47
New York 39
São Paulo 35
Helsinki 32
Pune 28
Frankfurt am Main 27
Seattle 26
Bari 24
Chicago 24
Cangzhou 23
Hyderabad 23
Boardman 22
Rome 22
Tokyo 21
Fairfield 17
Tianjin 17
Atlanta 16
Washington 16
London 15
Shenzhen 15
Belo Horizonte 14
Bologna 13
Paris 13
Turin 12
Barcelona 11
Da Nang 11
Montreal 11
Nanjing 11
Naples 11
Orem 11
Wilmington 11
Brasília 10
Chennai 10
Lappeenranta 10
Monza 10
Phoenix 10
Sassari 10
Vienna 10
Yongin-si 10
Athens 9
Campinas 9
Dhaka 9
Houston 9
Manila 9
Munich 9
Nairobi 9
Rio de Janeiro 9
Salt Lake City 9
The Dalles 9
Thetford 9
Accra 8
Amsterdam 8
Boston 8
Catania 8
Changsha 8
Florence 8
Goiânia 8
Haiphong 8
Madrid 8
Nellore 8
New Taipei City 8
Piscataway 8
Warsaw 8
Brooklyn 7
Corvallis 7
Lisbon 7
Ribeirão Preto 7
Rio Claro 7
Serdang 7
Tunis 7
Abidjan 6
Asunción 6
Baghdad 6
Baton Rouge 6
Biên Hòa 6
Bolzano 6
Totale 5.085
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Nome #
Effect of different conditions on listeria monocytogenes biofilm formation and removal 261
Detection and enumeration of Listeria monocytogenes in fresh cut vegetables using MPN-Real-Time PCR 238
Immunomodulatory Activity on Human Macrophages by Cell-Free Supernatants to Explore the Probiotic and Postbiotic Potential of Lactiplantibacillus plantarum Strains of Plant Origin 195
Pulsed electric fields for application to grape must: microbial modulation and extraction of bioactive compounds 194
Substitution of Asp29 with Asn29 in the metallochaperone UreE of Streptococcus thermophilus DSM 20617T increases the urease activity and anticipates urea hydrolysis during milk fermentation 183
Are consumers aware of the risks related to Biogenic Amines in food? 172
Lactic acid bacteria as pro-technological, bioprotective and health-promoting cultures in the dairy food industry 164
Probiotic abilities of riboflavin-overproducing Lactobacillus strains: a novel promising application of probiotics 164
Functional characterization of the riboflavin-overproducing and dextran-producing Weissella cibaria BAL3C-5 C120T strain for the development of biofortified plant-based beverages 160
Validation of innovative methods for human pathogen bacteria detection in fresh cut vegetables 160
Nuovo ceppo di lactobacillus 156
Probiotic Lactiplantibacillus plantarum strains showing anti-Botrytis activity: A food-grade approach to improve the overall quality of strawberry in post-harvest 147
Botrytis cinerea and table grapes: A review of the main physical, chemical, and bio-based control treatments in post-harvest 136
Weissella cibaria riboflavin-overproducing and dextran-producing strains useful for the development of functional bread 131
Molecular chaperone function of three small heat-shock proteins from a model probiotic species 129
A single change in the aptamer of the Lactiplantibacillus plantarum rib operon riboswitch severely impairs its regulatory activity and leads to a vitamin B2 - overproducing phenotype 127
Antimicrobial properties, functional characterisation and application of Fructobacillus fructosus and Lactiplantibacillus plantarum isolated from artisanal honey 124
Hands-on learning for probiotic quality assessment: enhancing microbiology education through applied microbial counting techniques 118
Microbial-based biofortification to mitigate African micronutrients deficiency: A focus on plant-based fermentation as source of B-group vitamins 112
Biotechnological Potential and Safety Evaluation of Dextran- and Riboflavin-Producing Weisella cibaria Strains for Gluten-Free Baking 111
Antifungal activity of Lactiplantibacillus plantarum isolated from fruit and vegetables and detection of novel antifungal VOCs from fungal-LAB co-cultures 109
Characterization of the sorbitol utilization cluster of the probiotic Pediococcus parvulus 2.6: Genetic, functional and complementation studies in heterologous hosts 108
Dairy Lactic Acid Bacteria and Their Potential Function in Dietetics: The Food-Gut-Health Axis 104
Lactobacilli cell-free supernatants modulate inflammation and oxidative stress in human microglia via NRF2-SOD1 signaling 103
The Phenotypic Analysis of Lactobacillus plantarum shsp Mutants Reveals a Potential Role for hsp1 in Cryotolerance 101
Microbiological safety and the management of microbial resources in artisanal foods and beverages: The need for a transdisciplinary assessment to conciliate actual trends and risks avoidance 99
Functional benefits of probiotic fermented dairy drink elaborated with sheep milk processed by ohmic heating 99
Beta-Glucans Improve Growth, Viability and Colonization Ability of Probiotic Microorganisms 96
Microbial resources and sparkling wine differentiation : state of the arts 96
Metabolites of microbial origin with an impact on health: Ochratoxin A and biogenic amines 95
Exploring the Probiotic Potential of Dairy Industrial-Relevant Lactobacilli 93
Novel milk–juice beverage with fermented sheep milk and strawberry (Fragaria × ananassa): Nutritional and functional characterization 93
Inclusion of Antifungal and Probiotic Lactiplantibacillus plantarum Strains in Edible Alginate Coating as a Promising Strategy to Produce Probiotic Table Grapes and Exploit Biocontrol Activity 93
Screening of lactic acid bacteria for the bio-control of botrytis cinerea and the potential of lactiplantibacillus plantarum for eco-friendly preservation of fresh-cut kiwifruit 92
Real-time detection of riboflavin production by Lactobacillus plantarum strains and tracking of their gastrointestinal survival and functionality in vitro and in vivo using mCherry labeling 92
Comparative proteomic analysis of Lactobacillus plantarum WCFS1 and ΔctsR mutant strains under physiological and heat stress conditions 91
Interactions among Relevant Non-Saccharomyces, Saccharomyces, and Lactic Acid Bacteria Species of the Wine Microbial Consortium: Towards Advances in Antagonistic Phenomena and Biocontrol Potential 90
Sourdough Microbiota Diversity in Southern Europe 88
A fast, reliable, and sensitive method for detection and quantification of listeria monocytogenes and Escherichia coli O157:H7 in ready-to-eat fresh-cut products by MPN-qPCR 86
Lactic acid bacteria producing B-group vitamins: a great potential for functional cereals products 85
Biogenic amines degradation by Lactobacillus plantarum: toward a potential application in wine 85
New insights into the oenological significance of Candida zemplinina: Impact of selected autochthonous strains on the volatile profile of Apulian wines 85
Genome sequence of Oenococcus oeni OM27, the first fully assembled genome of a strain isolated from an Italian wine 83
A Metagenomic-Based Approach for the Characterization of Bacterial Diversity Associated with Spontaneous Malolactic Fermentations in Wine 83
Genome sequences of five Oenococcus oeni strains isolated from Nero di Troia wine from the same terroir in Apulia, southern Italy 81
Microbial Populations of Fresh and Cold Stored Donkey Milk by High-Throughput Sequencing Provide Indication for A Correct Management of This High-Value Product 80
Listeria monocytogenes, biofilm formation and fresh cut produce 79
Lactic Acid Bacteria to produce cereal-based riboflavin-enriched foods 77
Editorial: Microbiological safety of foods 77
Probiotic features of Lactobacillus plantarum mutant strains 76
Barley β-Glucans-Containing Food Enhances Probiotic Performances of Beneficial Bacteria 76
The Microbiota of Non-cow Milk and Products 75
Lactobacillus plantarum with Broad Antifungal Activity as a Protective Starter Culture for Bread Production 75
Zebrafish gut colonization by mCherry-labelled lactic acid bacteria 74
Safety evaluation of starter cultures 74
Knock out of sHSP genes determines some modifications in the probiotic attitude of Lactiplantibacillus plantarum 74
Viable But Not Culturable (VBNC) state of Brettanomyces bruxellensis in wine: New insights on molecular basis of VBNC behaviour using a transcriptomic approach 74
Bioprospecting antimicrobials from lactiplantibacillus plantarum: Key factors underlying its probiotic action 74
Functional starters for functional yogurt 73
A partial proteome reference map of the wine lactic acid bacterium Oenococcus oeni ATCC BAA-1163 73
Fresh-cut pineapple as a new carrier of probiotic lactic acid bacteria 73
Technological properties of Oenococcus oeni strains isolated from tipical southern Italian wines 72
How probiotics face food stress: They get by with a little help 71
Microbial-based biocontrol solutions for fruits and vegetables: recent insight, patents, and innovative trends 71
Functionalization of soy residue (okara) by enzymatic hydrolysis and LAB fermentation for B2 bio-enrichment and improved in vitro digestion 71
Biogenic amine production by the wine Lactobacillus brevis IOEB 9809 in systems that partially mimic the gastrointestinal tract stress 71
PTR-ToF-MS for the Online Monitoring of Alcoholic Fermentation in Wine: Assessment of VOCs Variability Associated with Different Combinations of Saccharomyces/Non-Saccharomyces as a Case-Study 70
Starter cultures as biocontrol strategy to prevent Brettanomyces bruxellensis proliferation in wine 70
Effect of abiotic stress conditions on expression of the Lactobacillus brevis IOEB 9809 tyrosine decarboxylase and agmatine deiminase genes 69
Unveiling the Potential of Lentilactobacillus hilgardii in Malolactic Fermentation: Comparative Genomics and Fermentation Dynamics 69
Microbial inactivations with hydrolysed lactoferrin and other natural antimicrobials in fresh-cut fennel 69
Autochthonous starter cultures and indigenous grape variety for regional wine production 68
Spontaneous food fermentations and potential risks for human health 66
Pesticide residues and stuck fermentation in wine: New evidences indicate the urgent need of tailored regulations 66
Autochthonous Biological Resources for the Production of Regional Craft Beers: Exploring Possible Contributions of Cereals, Hops, Microbes, and Other Ingredients 66
Immunobiosis and probiosis: antimicrobial activity of lactic acid bacteria with a focus on their antiviral and antifungal properties 65
Climate changes and food quality: The potential of microbial activities as mitigating strategies in the wine sector 65
Draft genome sequence of Lactobacillus collinoides CUPV237, an Exopolysaccharide and Riboflavin producer isolated from cider 64
Probiotic lactic acid bacteria for the production of multifunctional fresh-cut cantaloupe 63
Microbial community dynamics and process performance of a full-scale two-stage anaerobic digester under the replacement from energy crop to poultry manure 63
Effect of mixed fermentations with Starmerella bacillaris and Saccharomyces cerevisiae on management of malolactic fermentation 63
Stressors and Food Environment: Toward Strategies to Improve Robustness and Stress Tolerance in Probiotics 63
Non-Saccharomyces commercial starter cultures : scientific trends, recent patents and innovation in the wine sector 62
Lactobacillus plantarum with broad antifungal activity: A promising approach to increase safety and shelf-life of cereal-based products 62
Combinations of cereal β-glucans and probiotics can enhance the anti-inflammatory activity on host cells by a synergistic effect 61
The lactic acid bacteria of fermented fruits and vegetables 61
Lactobacillus plantarum passage through an oro-gastro-intestinal tract simulator: carrier matrix effect and transcriptional analysis of genes associated to stress and probiosis 60
Biotechnology and pasta-making: Lactic Acid Bacteria as a new driver of innovation 59
Detection and enumeration of Listeria monocytogenes in rfresh-cut vegetables using MPN-real time PCR and an enrichment free approach 59
Microbial information regimen in EU geographical indications 59
Biogenic amines in fermented food 59
β-Glucans and Synbiotic Foods 57
Evaluating the probiotic potential of Lactobacillus plantarum strains from Algerian infant feces : towards the design of probiotic starter cultures tailored for developing countries 56
Selection of Riboflavin Overproducing Strains of Lactic Acid Bacteria and Riboflavin Direct Quantification by Fluorescence 56
Technological properties of Lactobacillus plantarum strains isolated from grape must fermentation 56
METAPIWI: unveiling the role of microbial communities in PIWI grapes for sustainable winemaking 55
Use of autochthonous yeasts and bacteria in order to control brettanomyces bruxellensis in wine 54
Exploration of the microbial biodiversity associated with North Apulian sourdoughs and the effect of the increasing number of inoculated lactic acid bacteria strains on the biocontrol against fungal spoilage 53
In situ β-glucan fortification of cereal-based matrices by pediococcus parvulus 2.6: Technological aspects and prebiotic potential 52
Lactobacillus plantarum strains for multifunctional oat-based foods 51
Totale 9.163
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Categoria #
all - tutte 37.818
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 37.818
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20213 0 0 0 0 0 0 0 0 0 0 2 1
2021/202233 2 4 2 2 3 3 0 2 2 2 4 7
2022/2023565 4 1 4 1 1 6 223 37 117 75 74 22
2023/20241.165 51 34 47 81 124 106 71 74 67 168 157 185
2024/20252.591 55 212 61 179 297 194 133 199 193 290 237 541
2025/20265.205 451 827 688 474 316 268 463 292 633 384 409 0
Totale 9.713