IRIS
CARIDI, Andrea Domenico Maria F. A.
 Distribuzione geografica
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Continente #
NA - Nord America 2.660
EU - Europa 942
AS - Asia 441
SA - Sud America 169
OC - Oceania 18
Continente sconosciuto - Info sul continente non disponibili 10
AF - Africa 6
Totale 4.246
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Nazione #
US - Stati Uniti d'America 2.636
IT - Italia 335
DE - Germania 173
SG - Singapore 167
BR - Brasile 160
FI - Finlandia 152
SE - Svezia 88
VN - Vietnam 72
CN - Cina 58
LT - Lituania 46
KR - Corea 44
HK - Hong Kong 34
BE - Belgio 27
GB - Regno Unito 27
FR - Francia 22
CA - Canada 20
AU - Australia 17
IR - Iran 15
TR - Turchia 14
RO - Romania 13
IN - India 10
EU - Europa 9
JP - Giappone 8
NL - Olanda 8
CZ - Repubblica Ceca 5
DK - Danimarca 5
IL - Israele 5
PE - Perù 5
PL - Polonia 5
AT - Austria 4
SA - Arabia Saudita 4
BG - Bulgaria 3
CL - Cile 3
EE - Estonia 3
IE - Irlanda 3
RS - Serbia 3
TH - Thailandia 3
ZA - Sudafrica 3
BY - Bielorussia 2
CH - Svizzera 2
ES - Italia 2
ID - Indonesia 2
LU - Lussemburgo 2
LV - Lettonia 2
PT - Portogallo 2
UA - Ucraina 2
A1 - Anonimo 1
AE - Emirati Arabi Uniti 1
CO - Colombia 1
GL - Groenlandia 1
HU - Ungheria 1
IM - Isola di Man 1
IQ - Iraq 1
JM - Giamaica 1
KW - Kuwait 1
LA - Repubblica Popolare Democratica del Laos 1
MA - Marocco 1
MD - Moldavia 1
MX - Messico 1
NG - Nigeria 1
NP - Nepal 1
NZ - Nuova Zelanda 1
PA - Panama 1
RU - Federazione Russa 1
SI - Slovenia 1
SK - Slovacchia (Repubblica Slovacca) 1
TN - Tunisia 1
Totale 4.246
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Città #
Chandler 645
San Mateo 229
Lawrence 176
Princeton 175
Wilmington 170
Brasília 154
Helsinki 152
New York 132
Ashburn 105
Singapore 98
Dong Ket 72
Ann Arbor 67
Des Moines 55
Reggio Calabria 53
Boardman 52
Hong Kong 31
Norwalk 30
Brussels 27
Los Angeles 25
San Francisco 22
Marina Di Gioiosa Jonica 20
Seattle 20
Pittsburgh 19
Milan 16
Cattolica 13
Gelsenkirchen 13
Redwood City 13
Bonndorf 12
Houston 12
Toronto 12
Catania 11
Dallas 11
Falls Church 11
Gunzenhausen 10
Kocaeli 10
Andover 9
Leawood 8
Zanjan 8
Catanzaro 7
Cedar Knolls 7
Tokyo 7
Amsterdam 6
Chicago 6
Edinburgh 6
Lamezia Terme 6
Melbourne 6
Lima 5
San Gregorio D'ippona 5
Warsaw 5
Winnipeg 5
Berlin 4
Copenhagen 4
Frankfurt am Main 4
Horia 4
London 4
Paris 4
Prague 4
Pune 4
Redmond 4
Riyadh 4
Sydney 4
São Paulo 4
Tel Aviv 4
Torino 4
Traverse City 4
Vienna 4
Washington 4
Belgrade 3
Bucharest 3
Dublin 3
Guangzhou 3
Hamburg 3
Hangzhou 3
Lamézia 3
Nanjing 3
Pescara 3
Santa Clara 3
Sofia 3
Tallinn 3
Uhlingen-Birkendorf 3
Adelaide 2
Ascoli Piceno 2
Bologna 2
Buffalo 2
Campo 2
Canberra 2
Castrolibero 2
Delhi 2
Falkenstein 2
Florence 2
Hanover 2
Islington 2
Johannesburg 2
Luxembourg 2
Minsk 2
Modena 2
Montalto Uffugo 2
Nanchang 2
Padova 2
Parma 2
Totale 2.916
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Nome #
Azione dei ceppi criotolleranti di Saccharomyces cerevisiae sulla composizione dei vini da Inzolia. 118
Assessment of color adsorption by yeast using grape skin agar and impact on red wine color 68
Vinegar production to valorise Citrus bergamia by-products. 63
Lactic acid bacteria isolated from traditional Italian dairy products: activity against Listeria monocytogenes and modelling of microbial competition in soft cheese 60
Biodiversità fenotipica in ceppi di Hanseniaspora di origine enologica. 57
Ripening and seasonal changes in microbiological and chemical parameters of the artisanal cheese Caprino d’Aspromonte produced from raw or thermized goat’s milk 56
Pre-selection on skim milk of dairy lactic acid bacteria to improve antioxidant activity and shelf life of cheeses 54
Comparing different schemes of agricultural wastewater lagooning: depuration performance and microbiological characteristics 54
Nutrient depletion modifies cell wall adsorption activity of wine yeast 51
Depuration in aerated ponds of citrus processing wastewater with a high concentration of essential oils 51
Selection of yeasts for their anti-mold activity and prospective use in table olive fermentation 50
Antagonistic activity of dairy lactobacilli against Gram- foodborne pathogens 50
Alcoholic fermentation of bergamot juice does not modify its anticholesterolemic compounds 47
Arricchimento in bioproteine degli scarti della lavorazione della ginestra 47
Selected yeasts to enhance phenolic content and quality in red wine from low pigmented grapes 46
Wild Saccharomyces cerevisiae strains display biofilm-like morphology in contact with polyphenols from grapes and wine 46
Test of four generations of Saccharomyces cerevisiae concerning their effect on antioxidant phenolic compounds in wine 46
Physicochemical, microbiological and coagulating properties of ewe’s milk produced on the Calabrian Mount Poro plateau 45
Influence of dairy Penicillium spp. on nutrient content of citrus fruit peel 45
Effect of fermentation on total phenolic content and antioxidant activity of sourdough from Calabria (Italy) 45
Identification and first characterization of lactic acid bacteria isolated from the artisanal ovine cheese Pecorino del Poro 44
Isolation and clonal pre-selection of enological Saccharomyces 44
Protective effect of vegetal extracts against acidic and alcoholic stress in wine yeasts 44
Antagonistic activity against foodborne-pathogens of lactic acid bacteria from Calabrian raw milk cheeses 44
Changes in nutrient content of sweet pepper waste after colonisation by dairy Penicillium 44
Chapter 7. Safety and healthiness enhancement of red wines by selected microbial starters 43
Selection of Saccharomyces sensu stricto for mead production 43
Screening for yeasts able to hydrolyse arbutin in the presence of glucose or ethanol 42
Characteristics of goat milk produced in the Aspromonte massif (Calabria, Italy) 42
Changes in chemical composition during the colonisation of citrus pulps by a dairy Penicillium roqueforti strain 42
Clonal selection of wine yeasts with differential adsorption activities towards phenolics and ochratoxin A 42
Ochratoxin A removal during winemaking 41
Genetic improvement for technological traits of non-Saccharomyces wine yeasts 41
Wine starter selection for adsorption activity to control colour of Slovakian wines 40
Check of four generations of Saccharomyces cerevisiae for adsorption activity during winemaking 40
Acidic and saline stresses modify microflora composition of table olives produced by spontaneous fermentation. 40
Preliminary study by molecular methods on lactic acid bacteria and yeasts of Calabrian sourdoughs 39
Antifungal activity of lactic acid bacteria to control table olive production 39
Evolution during wine aging of colour and tannin differences induced by wine starters 39
Winemaking from Gaglioppo grapes with hybrid strains of Saccharomyces 38
Microbiota associated to fermented table olive of the cultivar Carolea assessed by molecular methods 38
Innovative analytical protocol to pre-select lactic acid bacteria able to control table olive production. 38
Yeast selection for ability to remove ochratoxin A during winemaking 38
Wine colour adsorption phenotype: an inheritable quantitative trait loci of yeasts 38
Check of the grape pigment adsorption in three generations of yeasts 38
Biological inhibition of lactic bacteria in white wines (intervento orale) 38
New approach to extend shelf life of Mozzarella cheese using antimicrobial microbes 37
Yeast to enhance wine safety and healthiness (intervento orale) 37
Capitolo 4. Il metabolismo dei lieviti vinari 37
Fermentation of must from black grapes: wine starter role in natural antioxidant power evolution 36
Evaluation of natural mixed micro-algal blooms as potential feedstock for biodiesel production. 36
Influence of Yeast on Polyphenol Composition of Wine 35
Yeast biofilm-like behaviour in rich or poor media in the presence of polyphenols. 35
Influence of the production yeast strain on the development of malolactic fermentation in white wine. 35
SVILUPPO DI CEPPI DI PENICILLIUM DI ORIGINE CASEARIA IN PASTAZZO DI LIMONE E DI ARANCIA E CONSEGUENTE INCREMENTO DEL TENORE PROTEICO DEL SUBSTRATO 35
Vinegar production from Citrus bergamia by-products and preservation of bioactive compounds 35
Physiological characterisation of Calabrian dairy yeasts and their possible use as adjunct cultures for cheese making 35
Improved screening method for the selection of wine yeasts based on their pigment adsorption activity 34
Effect of protectants on the fermentation performance of wine yeasts subjected to osmotic stress 34
Protective agents used to reverse the metabolic changes induced in wine yeasts by concomitant osmotic and thermal stress 34
Ochratoxin A adsorption phenotype: An inheritable yeast trait 34
INDIVIDUAZIONE E PRIMA CARATTERIZZAZIONE DI LIEVITI AD ALTO POTERE FERMENTATIVO 34
Study of the inheritability of the yeast trait “interaction with natural antioxidant activity of red wine” in four generations of Saccharomyces cerevisiae and its enhancing by spore clone selection and hybridization 34
Alimentazione dell’agnellone con pastazzo di agrumi colonizzato da Penicillium camemberti ed insilato con paglia: 1. Influenza sull’accrescimento e sulla qualità della carcassa 33
Capacità di taluni lieviti di reintegrare gli acidi fissi di mosti a basso grado di acidità. Verifica in vinificazione su grandi volumi. 33
Caratteristiche enologiche di Hanseniaspora guilliermondii. 33
Viability of commercial wine yeasts during freezer storage in glycerol-based media 32
Methods to assess lactic acid bacteria diversity and compatibility in food 32
Determination des IgG anti-beta-glucanes avec la methode Elisa 32
Aumento del tenore in acidi del vino rosso di Bivongi per via fermentativa. 32
In-vitro screening of Saccharomyces strains for ochratoxin A removal from liquid medium 31
New perspectives in safety and quality enhancement of wine through selection of yeasts based on the parietal adsorption activity 31
Atti della giornata di studio su: “Prospettive di innovazione per il potenziamento del comparto vitivinicolo calabrese” 31
Hanseniaspora guilliermondii: life cycle and its use in genetic studies 31
Physico-chemical and hygienic characteristics of the Calabrian raw milk cheese Caprino d’Aspromonte 31
New insights into the antifungal activity of lactic acid bacteria isolated from different food matrices 31
Preliminary study by molecular methods on yeast population of differently fermented green table olives of the cultivar Nocellara messinese 30
Ripening and seasonal changes in microbial groups and in physico-chemical properties of the ewes’ cheese Pecorino del Poro 30
Grape pigment adsorption is an inheritable QTL of yeasts. 29
Winemaking of musts at high osmotic strength by thermotolerant yeasts 29
Biodiversità fenotipica di Acetobacter calabresi. 29
Aceti a base di succo di bergamotto 29
Enological functions of parietal yeast mannoproteins 28
Wine strain improvement strategies to enhance red wine safety based on parietal adsorption activity 28
Pecorino del Poro e Caprino d’Aspromonte: caratterizzazione chimica e di coagulazione del latte ed evoluzione della microflora durante la maturazione del formaggio 28
Pre-selection on skim milk of dairy lactic acid bacteria to improve antioxidant activity and shelf life of cheeses (intervento orale) 28
Caratteristiche strutturali delle biocelle microbiche. 28
Clonal selection of wine starter for opposite adsorption activity of phenolics and ochratoxin A during winemaking 28
Selection of Calabrian strains of Saccharomyces sensu stricto for red wines 28
A simple method for assaying the aptitude of yeast to adsorb phenolic compounds (intervento orale) 27
HPLC determination of phenolics adsorbed on yeasts 27
In vitro screening of dairy lactic acid bacteria for antagonistic activity against Listeria monocytogenes 27
Effect of pomegranate supplementation on the wine yeast response to acidic and osmotic stresses 27
Ruolo dei lieviti selezionati nel potenziamento della salubrità, qualità e stabilità dei vini (intervento orale) 26
Azione degli ibridi fra ceppi crio- e non criotolleranti sulla composizione dei vini meridionali. 26
Effect of pH and salinity on biofilm-like phenotypes of yeasts isolated from fermented olives 25
Lacto-dynamographic study of lactic acid bacteria as a tool for their selection 25
Selection of Escherichia coli-inhibiting strains of Lactobacillus paracasei subsp. paracasei 24
Uso de levaduras con alto poder estabilizante en la producción de vinos "biológicos" 24
New microbiological approach to reduce ochratoxin levels in alcoholic beverages 24
Totale 3.822
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Categoria #
all - tutte 55.304
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 55.304
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020403 0 0 0 0 0 192 64 77 17 12 12 29
2020/2021582 52 10 21 11 74 182 16 9 68 22 17 100
2021/20221.103 9 16 249 93 15 16 148 187 59 36 79 196
2022/20231.617 356 80 30 224 150 258 11 148 225 33 85 17
2023/20241.144 59 58 122 30 98 240 39 74 30 73 189 132
2024/202599 86 13 0 0 0 0 0 0 0 0 0 0
Totale 4.948