CORICH, VIVIANA
 Distribuzione geografica
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Continente #
NA - Nord America 11.718
EU - Europa 2.292
AS - Asia 1.810
SA - Sud America 43
AF - Africa 31
OC - Oceania 30
Continente sconosciuto - Info sul continente non disponibili 4
Totale 15.928
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Nazione #
US - Stati Uniti d'America 11.681
CN - Cina 931
IT - Italia 830
SG - Singapore 618
FI - Finlandia 314
DE - Germania 236
SE - Svezia 212
FR - Francia 167
UA - Ucraina 143
SI - Slovenia 99
VN - Vietnam 92
GB - Regno Unito 90
IN - India 35
IE - Irlanda 33
CA - Canada 31
ES - Italia 31
AU - Australia 29
TW - Taiwan 28
BR - Brasile 25
JP - Giappone 19
NL - Olanda 18
RO - Romania 16
IR - Iran 15
NO - Norvegia 15
RU - Federazione Russa 15
CZ - Repubblica Ceca 14
KR - Corea 14
IL - Israele 13
MA - Marocco 11
CH - Svizzera 9
CL - Cile 9
PH - Filippine 9
PT - Portogallo 9
TR - Turchia 9
BG - Bulgaria 8
TH - Thailandia 8
BE - Belgio 7
HK - Hong Kong 7
PL - Polonia 7
AR - Argentina 5
CM - Camerun 5
MX - Messico 5
ZA - Sudafrica 5
HU - Ungheria 4
DK - Danimarca 3
EE - Estonia 3
EU - Europa 3
ID - Indonesia 3
IQ - Iraq 3
SA - Arabia Saudita 3
DZ - Algeria 2
EC - Ecuador 2
EG - Egitto 2
HR - Croazia 2
LT - Lituania 2
SK - Slovacchia (Repubblica Slovacca) 2
TN - Tunisia 2
UG - Uganda 2
A2 - ???statistics.table.value.countryCode.A2??? 1
AE - Emirati Arabi Uniti 1
AT - Austria 1
BN - Brunei Darussalam 1
GR - Grecia 1
MD - Moldavia 1
NG - Nigeria 1
NZ - Nuova Zelanda 1
PE - Perù 1
PK - Pakistan 1
PR - Porto Rico 1
TZ - Tanzania 1
VE - Venezuela 1
Totale 15.928
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Città #
Fairfield 1.388
Woodbridge 1.163
Ann Arbor 1.112
Houston 952
Chandler 807
Ashburn 760
Jacksonville 709
Wilmington 586
Cambridge 524
Santa Clara 523
Seattle 507
Singapore 497
Boardman 343
Padova 275
Princeton 263
Beijing 216
Medford 192
Nanjing 147
Helsinki 145
San Diego 120
Des Moines 113
New York 101
Milan 100
Dong Ket 91
Roxbury 82
Velenje 65
Guangzhou 61
Shenyang 49
Hebei 41
Tianjin 38
Nanchang 35
Jinan 32
Dublin 31
Jiaxing 29
Norwalk 27
Ljubljana 26
Changsha 22
Washington 21
London 19
Ningbo 17
Zhengzhou 17
Rome 16
Verona 16
Mount Barker 15
Paris 15
Redwood City 14
Taizhou 14
Borås 13
Indiana 13
Phoenix 13
Turin 13
Haikou 12
Timisoara 12
Los Angeles 11
Cinisello Balsamo 10
Falls Church 10
Ogden 10
Florence 9
Guelph 9
Madrid 9
Pune 9
Tangier 9
Břeclav 8
Chengdu 8
Hangzhou 8
Bangkok 7
Dallas 7
Hong Kong 7
Hounslow 7
Nürnberg 7
San Mateo 7
Santiago 7
Sofia 7
Tehran 7
Vila Real 7
Berlin 6
Frankfurt am Main 6
Kilburn 6
Montpellier 6
Parma 6
Pisa 6
San Francisco 6
Tokyo 6
Vicenza 6
Ås 6
Adelaide 5
Bologna 5
Boston 5
Herzliya 5
Kharkiv 5
Lanzhou 5
Lappeenranta 5
Modesto 5
Oslo 5
Pittsburgh 5
Romano d'Ezzelino 5
Shanghai 5
Spodnje Verjane 5
Udine 5
As 4
Totale 12.726
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Nome #
Characterization and identification of yeast bioactive peptides released during fermentation and autolysis in model wine 222
EVALUATION OF MICROBIAL DYNAMICS OF GREEN AND BLACK KOMBUCHA CONSORTIA AND IN VITRO BIOACTIVITIES DURING ONE YEAR OF BACKSLOPPING 200
Biocontrol Ability and Action Mechanism of Starmerella bacillaris (Synonym Candida zemplinina) Isolated from Wine Musts against Gray Mold Disease Agent Botrytis cinerea on Grape and Their Effects on Alcoholic Fermentation 175
Genome comparison and physiological characterization of eight Streptococcus thermophilus strains isolated from Italian dairy products 160
Aptitude of Saccharomyces yeasts to ferment unripe grapes harvested during cluster thinning for reducing alcohol content of wine 148
Antiradical and antimicrobial properties of fermented red chicory (Cichorium intybus L.) by-products 147
In vitro Probiotic Potential and Anti-cancer Activity of Newly Isolated Folate-Producing Streptococcus thermophilus Strains 144
Co-fermentation of onion and whey: a promising synbiotic combination 139
Different mechanisms of resistance modulate sulfite tolerance in wine yeasts 134
Genetic variability and physiological traits of Saccharomyces cerevisiae strains isolated from “Vale dos Vinhedos” vineyards reflect agricultural practices and history of this Brazilian wet subtropical area 129
Characterization of symbiotic bacteria from the mediterranean legume crop Hedysarum coronarium (sulla) by multilocus enzyme electrophoresis 122
In vitro fermentation of key dietary compounds with rumen fluid: A genome-centric perspective 122
Aspects of marker/reporter stability and selectivity in soil microbiology 121
Characteristics of Compost Obtained from Winemaking Byproducts 119
Effects of yeast inoculation on volatile compound production by grape marcs 118
Comparative strain typing of Rhizobium leguminosarum bv. viciae natural populations 117
Genome Sequences of Four Italian Streptococcus thermophilus Strains of Dairy Origin 117
Consequences of relative cellular positioning on quorum sensing and bacterial cell-to-cell communication 115
Oxidative stress response and nitrogen utilization are strongly variable in Saccharomyces cerevisiae wine strains with different fermentation performances 115
Milk microbial composition of Brazilian dairy cows entering the dry period and genomic comparison between Staphylococcus aureus strains susceptible to the bacteriophage vB_SauM-UFV_DC4 114
A rapid method for differentiating Saccharomyces sensu stricto strains from other yeast species in an enological environment 113
A sulphite-inducible form of the sulphite efflux gene SSU1 in a Saccharomyces cerevisiae wine yeast 111
Potential use of scotta, the by-product of the ricotta cheese manufacturing process, for the production of fermented drinks 110
Outlining a selection procedure for Saccharomyces cerevisiae isolated from grape marc to improve fermentation process and distillate quality 110
Draft Genome Sequence of the Yeast Starmerella bacillaris (syn., Candidazemplinina) FRI751 Isolated from Fermenting Must of Dried Raboso Grapes 109
Safety and Stability of Two Potentially Probiotic Lactobacillus Strains After In Vitro Gastrointestinal Transit 109
Selection and validation of reference genes for quantitative real-time PCR studies during Saccharomyces cerevisiae alcoholic fermentation in presence of sulfite 107
Biodiversity of microbial consortia isolated from traditional fresh sheep cheese Karakačanski skakutanac 106
Fate of genetically modified Rhizobium leguminosarum biovar viciae during long-term storage of commercial inoculants 106
Short communication: Comparison of growth kinetics at different temperatures of Streptococcus macedonicus and Streptococcus thermophilus strains of dairy origin 106
Dynamics of Saccharomyces cerevisiae strains isolated from vine bark in vineyard: Influence of plant age and strain presence during grape must spontaneous fermentations 103
Environmental impact of genetically modified Rhizobium leguminosarum bv viciae 102
A genomic strategy to characterize oenological Saccharomyces cerevisiae strains 102
Yeast population dynamics during pilot-scale storage of grape marcs for the production of Grappa, a traditional Italian alcoholic beverage 101
Differences in Carbohydrates Utilization and Antibiotic Resistance Between Streptococcus macedonicus and Streptococcus thermophilus Strains Isolated from Dairy Products in Italy 101
A Cryptic Non-Inducible Prophage Confers Phage-Immunity on the Streptococcus thermophilus M17PTZA496 101
A novel approach for molecular characterization of bacterial populations from natural starter cultures 100
Probiotic potential and biofilm inhibitory activity of Lactobacillus casei group strains isolated from infant feces 100
Effects of grape marcs acidification treatment on the evolution of indigenous yeast populations during the production of Grappa 98
Draft genome sequence data of Lactobacillus paracasei strain DTA83 isolated from infant stools 97
Long term evaluation of field-released genetically modified rhizobia 96
Whole genome comparison of two Starmerella bacillaris strains with other wine yeasts uncovers genes involved in modulating important winemaking traits 96
Exploring the use of Saccharomyces cerevisiae commercial strain and Saccharomycodes ludwigii natural isolate for grape marc fermentation to improve sensory properties of spirits 95
Whole-Genome Sequence of Streptococcus macedonicus Strain 33MO, Isolated from the Curd of Morlacco Cheese in the Veneto Region (Italy) 95
Biodiversity, dynamics and ecology of bacterial community during grape marc storage for the production of grappa 94
The impact of genomic variability on gene expression in environmentalSaccharomyces cerevisiaestrains 94
Acidification of grape marc for alcoholic beverage production: effects on indigenous microflora and aroma profile after distillation. 94
Metagenomic analysis of the microbial community in fermented grape marc reveals that Lactobacillus fabifermentans is one of the dominant species: insights into its genome structure. 93
Sau-PCR, a novel amplification technique for genetic fingerprinting of microorganisms 93
Comparative evaluation of cheese whey microbial composition from four Italian cheese factories by viable counts and 16S rRNA gene amplicon sequencing 93
Comparative Transcriptomic Analysis of Streptococcus thermophilus TH1436 and TH1477 Showing Different Capability in the Use of Galactose 92
Genome Sequence of Lactobacillus fabifermentans Strain T30PCM01, Isolated from Fermenting Grape Marc 90
Environmental impact of genetically modified Azospirillum brasilense, Pseudomonas fluorescens and Rhizobium leguminosarum released as soil/seed inoculants. 88
Genomic and phenotypic assessments of safety and probiotic properties of Streptococcus macedonicus strains of dairy origin 88
Influence of the mannoproteins of different strains of Starmenella bacillaris used in single and sequential fermentations on foamability, tartaric and protein stabilities of wines 88
The complete genome sequence of Trueperella pyogenes UFV1 reveals a processing system involved in the quorumsensing signal response 87
Draft Genome Sequences of Three Virulent Streptococcus thermophilus Bacteriophages Isolated from the Dairy Environment in the Veneto Region of Italy 87
Experimental conditions may affect reproducibility of the beta-galactosidase assay 86
Genome Sequences of Streptococcus thermophilus Strains MTH17CL396 and M17PTZA496 from Fontina, an Italian PDO Cheese 85
Evaluation of red chicory extract as natural antioxidant by pure lipid oxidation and yeast oxidative stress response as model systems 85
Nod factor perception during infection thread growth fine-tunes nodulation 84
Safety, functionality and genomic assessment of Pediococcus acidilactici strains isolated from traditional Persian fermented products with potential probiotic properties and hypocholesterolemic effect 83
Grape marcs as unexplored source of new yeasts for future biotechnological applications. 83
The role of nitrogen uptake on the competition ability of three vineyard Saccharomyces cerevisiae strains 83
The fate of genetically modified Rhizobium leguminosarum bv. viciae during inoculant manufacturing and storage. 82
The beneficial plant growth-promoting association of Rhizobium leguminosarum bv. trifolii with rice roots 82
Development of a "reporter" gene cassette for monitoring genetically modified Rhizobium leguminosarum 82
Environmental impact of genetically modified Azospirillum brasilense, Pseudomonas fluorescens, and Rhizobium leguminosarum released as soil/seed inoculants 81
Microbiota of Karakačanski skakutanac, an artisanal fresh sheep cheese studied by culture-independent PCR-ARDRA and PCR-DGGE 81
Biocontrol activity of Starmerella bacillaris yeast against blue mold disease on apple fruit and its effect on cider fermentation 81
Co-fermentation of onion and whey: a promising prebiotic and probiotic combination 80
Lactobacillus paracasei probiotic properties and survivability under stress-induced by processing and storage of ice cream bar or ice-lolly 80
Ecology and plant growth-promoting activities of the natural association between Rhizobium leguminosarum bv. trifolii and rice roots 79
Saccharomyces cerevisiae vineyard strains have different nitrogen requirements that affect their fermentation performances 79
Effect of different initial pH on the growth of Streptococcus macedonicus and Streptococcus thermophilus strains 79
The geographic distribution of saccharomyces cerevisiae isolates within three Italian neighboring winemaking regions reveals strong differences in yeast abundance, genetic diversity and industrial strain dissemination 78
Synbiotic VSL#3 and yacon-based product modulate the intestinal microbiota and prevent the development of pre-neoplastic lesions in a colorectal carcinogenesis model 77
Gel elettroforesi pulsata come metodo per il monitoraggio di Rhizobium leguminosarum 76
Whole-genome sequence of Starmerella bacillaris PAS13, a nonconventional enological yeast with antifungal activity 76
Shotgun proteomics of Starmerella bacillaris and S. cerevisiae in sequential fermentation with a focus on glycans biosynthesis and metabolism 75
Comparison between culturable and non culturable bacterial communities in an alpine lake ecosystem 75
FERMENTATION OF CALENDULA, ECHINACEA AND MALVA OFFICINAL PLANT EXTRACTS AS A MEANS OF INCREASING THEIR SENSORY, ANTIOXIDANT, ANTIMICROBIAL AND NUTRACEUTICAL PROPERTIES 73
Deciphering the diversity of Vitis vinifera microbiome trough the exploration of different ecological niches 73
Persistence behaviour of genetically modified rhizobia in Italian Soils 73
Whole genome sequences of Streptococcus thermophilus strains TH1435 and TH1436 isolated from raw goat milk 72
Whole-genome sequences of three Streptococcus macedonicus strains isolated from Italian cheeses in the Veneto region 72
Molecular characterization of culturable and viable populations of a whey starter culture from Grana Padano cheese manufacturing 71
Isolation, Identification, and Characterisation of Beer-Spoilage Lactic Acid Bacteria from Microbrewed Beer from Victoria, Australia 71
The impact of CUP1 gene copy-number and XVI-VIII/XV-XVI translocations on copper and sulfite tolerance in vineyard Saccharomyces cerevisiae strain populations 71
The Different Physical and Chemical Composition of Grape Juice and Marc Influence Saccharomyces cerevisiae Strains Distribution During Fermentation 70
A method to rapidly differentiate Saccharomyces sensu stricto strains from other yeasts related to the enological environment 69
Relationships between chemical and microbiological composition of commercial plain yogurts 69
The release of genetically modified rhizobia in the environment: field studies and key scientific issues 69
Potential use of Starmerella bacillaris as fermentation starter for the production of low-alcohol beverages obtained from unripe grapes 69
Prediction of microbial activity in fermenting grape marc by near infrared reflectance spectroscopy 68
Natural endophytic association between Rhizobium leguminosarum bv. trifolii and rice roots and assessment of its potential to promote rice growth 68
Isolamento e caratterizzazione genetica di batteri malolattici da vino Raboso Piave 67
Use of selected yeast strains to inoculate grape marcs for the production of Grappa 67
Microbial profiling during anaerobic digestion of cheese whey in reactors operated at different conditions 67
Importanza del momento d'inoculo nella fermentazione malolattica di Raboso Piave. 66
Totale 9.690
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Categoria #
all - tutte 58.565
article - articoli 37.933
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 201
patent - brevetti 392
selected - selezionate 0
volume - volumi 1.565
Totale 98.656
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20201.411 0 0 0 0 0 0 178 250 249 396 211 127
2020/20212.139 106 126 72 115 143 129 85 245 290 373 265 190
2021/20222.254 63 387 240 178 94 126 73 221 104 39 222 507
2022/20232.024 405 48 44 204 393 272 3 180 295 17 121 42
2023/20241.450 95 178 133 119 108 279 69 90 39 48 156 136
2024/20252.236 79 398 269 270 953 265 2 0 0 0 0 0
Totale 16.147