IRIS
CARIDI, Andrea Domenico Maria F. A.
 Distribuzione geografica
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Continente #
NA - Nord America 6.282
AS - Asia 3.976
EU - Europa 1.708
SA - Sud America 1.623
Continente sconosciuto - Info sul continente non disponibili 721
AF - Africa 120
OC - Oceania 19
Totale 14.449
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Nazione #
US - Stati Uniti d'America 6.054
SG - Singapore 1.786
BR - Brasile 1.366
CN - Cina 726
VN - Vietnam 564
IT - Italia 407
DE - Germania 337
HK - Hong Kong 336
FI - Finlandia 213
FR - Francia 186
GB - Regno Unito 119
IN - India 103
SE - Svezia 103
CA - Canada 100
AR - Argentina 98
BD - Bangladesh 73
MX - Messico 70
EC - Ecuador 65
LT - Lituania 64
ID - Indonesia 57
KR - Corea 53
RU - Federazione Russa 47
JP - Giappone 46
ZA - Sudafrica 44
IQ - Iraq 39
BE - Belgio 37
TR - Turchia 36
PL - Polonia 32
CO - Colombia 29
UA - Ucraina 29
PK - Pakistan 22
ES - Italia 21
NL - Olanda 21
PY - Paraguay 20
AU - Australia 18
RO - Romania 17
IR - Iran 16
MA - Marocco 16
CL - Cile 15
SA - Arabia Saudita 15
UZ - Uzbekistan 15
PE - Perù 14
EG - Egitto 12
TN - Tunisia 12
GT - Guatemala 11
IL - Israele 11
PH - Filippine 10
VE - Venezuela 10
CR - Costa Rica 9
CZ - Repubblica Ceca 9
EU - Europa 9
KE - Kenya 9
AE - Emirati Arabi Uniti 8
AZ - Azerbaigian 8
BY - Bielorussia 8
JM - Giamaica 8
LB - Libano 8
DO - Repubblica Dominicana 7
DZ - Algeria 7
ET - Etiopia 7
MY - Malesia 7
PT - Portogallo 7
BG - Bulgaria 6
NP - Nepal 6
PA - Panama 6
DK - Danimarca 5
KZ - Kazakistan 5
LV - Lettonia 5
RS - Serbia 5
UY - Uruguay 5
AT - Austria 4
CH - Svizzera 4
EE - Estonia 4
IE - Irlanda 4
NI - Nicaragua 4
TH - Thailandia 4
AO - Angola 3
HN - Honduras 3
JO - Giordania 3
MD - Moldavia 3
PS - Palestinian Territory 3
SV - El Salvador 3
GE - Georgia 2
HU - Ungheria 2
KG - Kirghizistan 2
KW - Kuwait 2
LK - Sri Lanka 2
LU - Lussemburgo 2
LY - Libia 2
NG - Nigeria 2
OM - Oman 2
PR - Porto Rico 2
SK - Slovacchia (Repubblica Slovacca) 2
SN - Senegal 2
TT - Trinidad e Tobago 2
TW - Taiwan 2
A1 - Anonimo 1
AL - Albania 1
BB - Barbados 1
BN - Brunei Darussalam 1
Totale 13.723
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Città #
Singapore 823
Dallas 649
Chandler 645
San Jose 567
Ashburn 473
Hong Kong 332
Santa Clara 299
Council Bluffs 243
Boardman 230
San Mateo 229
Beijing 220
Helsinki 203
New York 186
Lawrence 176
Princeton 175
Brasília 172
Ho Chi Minh City 172
Wilmington 170
Shanghai 158
Lauterbourg 152
Columbus 129
Munich 120
São Paulo 114
Hanoi 91
Los Angeles 85
Dong Ket 72
Ann Arbor 67
The Dalles 59
Des Moines 57
Reggio Calabria 57
Tokyo 41
Rio de Janeiro 40
Brussels 36
Milan 33
Orem 33
Toronto 33
Chennai 31
Norwalk 31
Warsaw 31
Denver 28
Mexico City 28
San Francisco 28
Seattle 28
Houston 26
London 26
Quito 26
Biên Hòa 25
Curitiba 25
Belo Horizonte 23
Haiphong 23
Pittsburgh 23
Brooklyn 22
Chicago 22
Frankfurt am Main 22
Johannesburg 22
Atlanta 21
Guayaquil 21
Montreal 21
Baghdad 20
Marina Di Gioiosa Jonica 20
Manchester 18
Stockholm 17
Amsterdam 15
Basingstoke 15
Da Nang 15
Jakarta 14
Porto Alegre 14
Salvador 14
Campinas 13
Cattolica 13
Dhaka 13
Gelsenkirchen 13
Guarulhos 13
Phoenix 13
Redwood City 13
Santo André 13
Bonndorf 12
Fortaleza 12
Poplar 12
Tashkent 12
Thái Bình 12
Catania 11
Falls Church 11
Hải Dương 11
Recife 11
Gunzenhausen 10
Hangzhou 10
Kocaeli 10
Lima 10
New Delhi 10
Ottawa 10
Ribeirão Preto 10
Riyadh 10
Andover 9
Boston 9
Can Tho 9
Mumbai 9
Piracicaba 9
Rome 9
Baku 8
Totale 8.406
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Nome #
Physicochemical, microbiological and coagulating properties of ewe’s milk produced on the Calabrian Mount Poro plateau 253
Azione dei ceppi criotolleranti di Saccharomyces cerevisiae sulla composizione dei vini da Inzolia. 209
Assessment of color adsorption by yeast using grape skin agar and impact on red wine color 170
Lactic acid bacteria isolated from traditional Italian dairy products: activity against Listeria monocytogenes and modelling of microbial competition in soft cheese 139
A simple method for assaying the aptitude of yeast to adsorb phenolic compounds (intervento orale) 136
Pre-selection on skim milk of dairy lactic acid bacteria to improve antioxidant activity and shelf life of cheeses 131
New approach to extend shelf life of Mozzarella cheese using antimicrobial microbes 131
Biodiversità fenotipica in ceppi di Hanseniaspora di origine enologica. 131
Nutrient depletion modifies cell wall adsorption activity of wine yeast 130
Antagonistic activity of dairy lactobacilli against Gram- foodborne pathogens 126
Arricchimento in bioproteine degli scarti della lavorazione della ginestra 126
Comparing different schemes of agricultural wastewater lagooning: depuration performance and microbiological characteristics 123
Changes in chemical composition during the colonisation of citrus pulps by a dairy Penicillium roqueforti strain 121
Alcoholic fermentation of bergamot juice does not modify its anticholesterolemic compounds 119
Depuration in aerated ponds of citrus processing wastewater with a high concentration of essential oils 117
Selection of yeasts for their anti-mold activity and prospective use in table olive fermentation 113
Aumento del tenore in acidi del vino rosso di Bivongi per via fermentativa. 113
Influence of dairy Penicillium spp. on nutrient content of citrus fruit peel 112
Characteristics of goat milk produced in the Aspromonte massif (Calabria, Italy) 112
Antagonistic activity against foodborne-pathogens of lactic acid bacteria from Calabrian raw milk cheeses 112
Chapter 7. Safety and healthiness enhancement of red wines by selected microbial starters 110
Antifungal activity of lactic acid bacteria to control table olive production 108
Genetic improvement for technological traits of non-Saccharomyces wine yeasts 106
Vinegar production to valorise Citrus bergamia by-products. 106
Vinegar production from Citrus bergamia by-products and preservation of bioactive compounds 106
Effect of fermentation on total phenolic content and antioxidant activity of sourdough from Calabria (Italy) 105
Evaluation of natural mixed micro-algal blooms as potential feedstock for biodiesel production. 104
Selection of Wine Saccharomyces cerevisiae Strains and Their Screening for the Adsorption Activity of Pigments, Phenolics and Ochratoxin A 104
Alimentazione dell’agnellone con pastazzo di agrumi colonizzato da Penicillium camemberti ed insilato con paglia: 1. Influenza sull’accrescimento e sulla qualità della carcassa 103
Wine starter selection for adsorption activity to control colour of Slovakian wines 103
Clonal selection of wine yeasts with differential adsorption activities towards phenolics and ochratoxin A 103
Ripening and seasonal changes in microbiological and chemical parameters of the artisanal cheese Caprino d’Aspromonte produced from raw or thermized goat’s milk 102
Acidic and saline stresses modify microflora composition of table olives produced by spontaneous fermentation. 102
Capitolo 4. Il metabolismo dei lieviti vinari 101
Selected yeasts to enhance phenolic content and quality in red wine from low pigmented grapes 100
Changes in nutrient content of sweet pepper waste after colonisation by dairy Penicillium 99
Selection of Saccharomyces sensu stricto for mead production 98
Aceti a base di succo di bergamotto 97
Preliminary study by molecular methods on lactic acid bacteria and yeasts of Calabrian sourdoughs 95
Screening for yeasts able to hydrolyse arbutin in the presence of glucose or ethanol 94
Physico-chemical and hygienic characteristics of the Calabrian raw milk cheese Caprino d’Aspromonte 94
Check of the grape pigment adsorption in three generations of yeasts 93
Biological inhibition of lactic bacteria in white wines (intervento orale) 93
Test of four generations of Saccharomyces cerevisiae concerning their effect on antioxidant phenolic compounds in wine 92
Innovative analytical protocol to pre-select lactic acid bacteria able to control table olive production. 92
Ripening and seasonal changes in microbial groups and in physico-chemical properties of the ewes’ cheese Pecorino del Poro 92
Physiological characterisation of Calabrian dairy yeasts and their possible use as adjunct cultures for cheese making 92
Wine strain improvement strategies to enhance red wine safety based on parietal adsorption activity. 3. Selection of Spanish, Portuguese and Sicilian wine yeasts 91
Yeast biofilm-like behaviour in rich or poor media in the presence of polyphenols. 91
Check of four generations of Saccharomyces cerevisiae for adsorption activity during winemaking 90
Wild Saccharomyces cerevisiae strains display biofilm-like morphology in contact with polyphenols from grapes and wine 89
New approach to extend shelf life of Mozzarella cheese using antimicrobial microbes 89
Focusing on drawback in micromanipulate yeast of Hanseniaspora spp. for improvement of technological traits. 88
Petri dish method to select yeasts able to produce more pigmented table olives 88
New insights into the antifungal activity of lactic acid bacteria isolated from different food matrices 88
Test of four generations of Saccharomyces cerevisiae concerning their effect on antioxidant phenolic compounds in wine. 87
Winemaking from Gaglioppo grapes with hybrid strains of Saccharomyces 86
Effect of pH and salinity on biofilm-like phenotypes of yeasts isolated from fermented olives 86
Pre-selection on skim milk of dairy lactic acid bacteria to improve antioxidant activity and shelf life of cheeses (intervento orale) 86
Azione degli ibridi fra ceppi crio- e non criotolleranti sulla composizione dei vini meridionali. 86
Isolation and clonal pre-selection of enological Saccharomyces 85
Ochratoxin A removal during winemaking 85
Effect of pomegranate supplementation on the wine yeast response to acidic and osmotic stresses 85
Fermentation of must from black grapes: wine starter role in natural antioxidant power evolution 84
Hanseniaspora guilliermondii: life cycle and its use in genetic studies 84
Influence of (+)-catechin on biofilm growth of oenological Saccharomyces cerevisiae strains 83
Atti della giornata di studio su: “Prospettive di innovazione per il potenziamento del comparto vitivinicolo calabrese” 83
New approach to assess lactic acid bacteria compatibility during cheese-making. 83
In vitro screening of dairy lactic acid bacteria for antagonistic activity against Listeria monocytogenes 83
Capacità di taluni lieviti di reintegrare gli acidi fissi di mosti a basso grado di acidità. Verifica in vinificazione su grandi volumi. 83
Caratteristiche enologiche di Hanseniaspora guilliermondii. 83
Wine colour adsorption phenotype: an inheritable quantitative trait loci of yeasts 83
Ochratoxin A adsorption phenotype: An inheritable yeast trait 82
Identification and first characterization of lactic acid bacteria isolated from the artisanal ovine cheese Pecorino del Poro 81
Yeast to enhance wine safety and healthiness (intervento orale) 81
Biodiversità fenotipica di Acetobacter calabresi. 81
Viability of commercial wine yeasts during freezer storage in glycerol-based media 80
Guida alle esercitazioni di Microbiologia 80
Protective effect of vegetal extracts against acidic and alcoholic stress in wine yeasts 80
Clonal selection of wine starter for opposite adsorption activity of phenolics and ochratoxin A during winemaking 80
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 80
New procedure to pre-select lactic acid bacteria able to control table-olive fermentation 80
Validation of a standard protocol to assess the fermentative and chemical properties of Saccharomyces cerevisiae wine strains 79
New microbiological approach to reduce ochratoxin levels in alcoholic beverages 78
Technological characteristics of Calabrian acetic acid bacteria 78
Isolation and fast pre-selection of yeasts from spontaneous fermentation of Calabrian table olives. 78
Long-term effects of different starter yeasts on colour and natural antioxidant power of red wines 78
Genetic Improvement of wine yeasts for opposite adsorption activity of phenolics and ochratoxin A during red winemaking 77
In-vitro screening of Saccharomyces strains for ochratoxin A removal from liquid medium 76
La selezione dei lieviti per il potenziamento della salubrità dei vini 76
Yeast selection for ability to remove ochratoxin A during winemaking 76
Peonidin-3-glucoside content and malvidin-3-glucoside content are significantly different in red wines produced using three generations of Saccharomyces cerevisiae strains different for their phenolic adsorption 75
SVILUPPO DI CEPPI DI PENICILLIUM DI ORIGINE CASEARIA IN PASTAZZO DI LIMONE E DI ARANCIA E CONSEGUENTE INCREMENTO DEL TENORE PROTEICO DEL SUBSTRATO 75
Selection of Saccharomyces cerevisiae strains with high ability to adsorb ochratoxin A during fermentation 75
Influence of Yeast on Polyphenol Composition of Wine 74
Methods to assess lactic acid bacteria diversity and compatibility in food 74
Optimal use of Hanseniaspora peculiarities in winemaking (intervento orale) 74
Oenological yeasts for mead production 74
Screening micologico su prodotti destinati all'alimentazione animale. Nota I. Ricerca di ceppi produttori di aflatossine. 74
Wine strain improvement strategies to enhance red wine safety based on parietal adsorption activity. 1. Two-step selection of Calabrian and Sicilian wine yeasts 73
Totale 9.736
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Categoria #
all - tutte 110.931
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 110.931
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.094 0 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
2024/20252.769 86 62 322 75 473 229 385 265 342 209 164 157
2025/20266.559 246 716 844 1.543 474 345 655 305 416 360 259 396
2026/2027272 135 137 0 0 0 0 0 0 0 0 0 0
Totale 14.449