IRIS
CARIDI, Andrea Domenico Maria F. A.
 Distribuzione geografica
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Continente #
NA - Nord America 4.798
AS - Asia 3.039
SA - Sud America 1.585
EU - Europa 1.441
AF - Africa 102
OC - Oceania 19
Continente sconosciuto - Info sul continente non disponibili 11
Totale 10.995
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Nazione #
US - Stati Uniti d'America 4.642
BR - Brasile 1.342
SG - Singapore 1.307
VN - Vietnam 546
CN - Cina 510
IT - Italia 371
DE - Germania 330
HK - Hong Kong 297
FI - Finlandia 205
SE - Svezia 102
AR - Argentina 95
GB - Regno Unito 88
CA - Canada 75
EC - Ecuador 63
LT - Lituania 63
ID - Indonesia 52
KR - Corea 51
MX - Messico 51
IN - India 48
RU - Federazione Russa 44
BD - Bangladesh 42
ZA - Sudafrica 41
JP - Giappone 39
BE - Belgio 36
PL - Polonia 31
FR - Francia 30
UA - Ucraina 28
TR - Turchia 27
CO - Colombia 25
IQ - Iraq 23
PY - Paraguay 20
AU - Australia 18
ES - Italia 17
IR - Iran 16
MA - Marocco 16
RO - Romania 16
NL - Olanda 15
CL - Cile 14
PE - Perù 13
IL - Israele 11
PK - Pakistan 11
TN - Tunisia 10
UZ - Uzbekistan 10
CZ - Repubblica Ceca 9
EG - Egitto 9
EU - Europa 9
KE - Kenya 9
AZ - Azerbaigian 8
SA - Arabia Saudita 8
VE - Venezuela 8
DO - Repubblica Dominicana 7
AE - Emirati Arabi Uniti 6
BG - Bulgaria 6
BY - Bielorussia 6
GT - Guatemala 6
PA - Panama 6
DK - Danimarca 5
DZ - Algeria 5
LB - Libano 5
LV - Lettonia 5
RS - Serbia 5
AT - Austria 4
CH - Svizzera 4
EE - Estonia 4
UY - Uruguay 4
ET - Etiopia 3
HN - Honduras 3
IE - Irlanda 3
PT - Portogallo 3
TH - Thailandia 3
AO - Angola 2
GE - Georgia 2
JM - Giamaica 2
JO - Giordania 2
KG - Kirghizistan 2
KW - Kuwait 2
KZ - Kazakistan 2
LK - Sri Lanka 2
LU - Lussemburgo 2
MD - Moldavia 2
NG - Nigeria 2
PS - Palestinian Territory 2
SK - Slovacchia (Repubblica Slovacca) 2
SN - Senegal 2
TT - Trinidad e Tobago 2
A1 - Anonimo 1
BN - Brunei Darussalam 1
BW - Botswana 1
CR - Costa Rica 1
GD - Grenada 1
GL - Groenlandia 1
GM - Gambi 1
GR - Grecia 1
HU - Ungheria 1
IM - Isola di Man 1
LA - Repubblica Popolare Democratica del Laos 1
LY - Libia 1
MT - Malta 1
NP - Nepal 1
NZ - Nuova Zelanda 1
Totale 10.989
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Città #
Dallas 647
Chandler 645
Singapore 641
Hong Kong 294
Ashburn 274
Santa Clara 246
Boardman 229
San Mateo 229
Helsinki 195
Beijing 190
New York 180
Lawrence 176
Princeton 175
Brasília 172
Wilmington 170
Ho Chi Minh City 168
Shanghai 153
Munich 120
São Paulo 112
Hanoi 85
Los Angeles 77
Dong Ket 72
Ann Arbor 67
Reggio Calabria 56
Des Moines 55
The Dalles 52
Rio de Janeiro 39
Tokyo 38
Brussels 36
Norwalk 30
Warsaw 30
Toronto 28
Columbus 27
San Francisco 27
Seattle 27
Quito 26
Biên Hòa 25
Council Bluffs 25
Curitiba 25
Denver 25
London 24
Milan 24
Belo Horizonte 23
Haiphong 22
Houston 22
Pittsburgh 22
Guayaquil 20
Johannesburg 20
Marina Di Gioiosa Jonica 20
Frankfurt am Main 17
Montreal 17
Atlanta 16
Brooklyn 16
Chicago 16
Stockholm 16
Da Nang 15
Mexico City 15
Salvador 14
Baghdad 13
Campinas 13
Cattolica 13
Chennai 13
Gelsenkirchen 13
Guarulhos 13
Jakarta 13
Orem 13
Porto Alegre 13
Redwood City 13
Santo André 13
Bonndorf 12
Poplar 12
Thái Bình 12
Catania 11
Falls Church 11
Fortaleza 11
Hải Dương 11
Recife 11
Amsterdam 10
Dhaka 10
Gunzenhausen 10
Kocaeli 10
Ottawa 10
Ribeirão Preto 10
Andover 9
Boston 9
Can Tho 9
Lima 9
Manchester 9
Phoenix 9
Piracicaba 9
Tashkent 9
Baku 8
Belém 8
Florianópolis 8
Leawood 8
Manaus 8
Ninh Bình 8
Querétaro 8
Rome 8
Sorocaba 8
Totale 6.665
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Nome #
Physicochemical, microbiological and coagulating properties of ewe’s milk produced on the Calabrian Mount Poro plateau 234
Azione dei ceppi criotolleranti di Saccharomyces cerevisiae sulla composizione dei vini da Inzolia. 192
Assessment of color adsorption by yeast using grape skin agar and impact on red wine color 147
Nutrient depletion modifies cell wall adsorption activity of wine yeast 111
Antagonistic activity of dairy lactobacilli against Gram- foodborne pathogens 111
Lactic acid bacteria isolated from traditional Italian dairy products: activity against Listeria monocytogenes and modelling of microbial competition in soft cheese 111
Arricchimento in bioproteine degli scarti della lavorazione della ginestra 111
Biodiversità fenotipica in ceppi di Hanseniaspora di origine enologica. 109
Comparing different schemes of agricultural wastewater lagooning: depuration performance and microbiological characteristics 106
New approach to extend shelf life of Mozzarella cheese using antimicrobial microbes 105
A simple method for assaying the aptitude of yeast to adsorb phenolic compounds (intervento orale) 104
Depuration in aerated ponds of citrus processing wastewater with a high concentration of essential oils 103
Alcoholic fermentation of bergamot juice does not modify its anticholesterolemic compounds 102
Changes in chemical composition during the colonisation of citrus pulps by a dairy Penicillium roqueforti strain 101
Aumento del tenore in acidi del vino rosso di Bivongi per via fermentativa. 100
Selection of yeasts for their anti-mold activity and prospective use in table olive fermentation 99
Characteristics of goat milk produced in the Aspromonte massif (Calabria, Italy) 97
Vinegar production to valorise Citrus bergamia by-products. 96
Pre-selection on skim milk of dairy lactic acid bacteria to improve antioxidant activity and shelf life of cheeses 95
Clonal selection of wine yeasts with differential adsorption activities towards phenolics and ochratoxin A 94
Influence of dairy Penicillium spp. on nutrient content of citrus fruit peel 91
Changes in nutrient content of sweet pepper waste after colonisation by dairy Penicillium 91
Evaluation of natural mixed micro-algal blooms as potential feedstock for biodiesel production. 91
Ripening and seasonal changes in microbiological and chemical parameters of the artisanal cheese Caprino d’Aspromonte produced from raw or thermized goat’s milk 89
Chapter 7. Safety and healthiness enhancement of red wines by selected microbial starters 89
Antagonistic activity against foodborne-pathogens of lactic acid bacteria from Calabrian raw milk cheeses 89
Capitolo 4. Il metabolismo dei lieviti vinari 89
Alimentazione dell’agnellone con pastazzo di agrumi colonizzato da Penicillium camemberti ed insilato con paglia: 1. Influenza sull’accrescimento e sulla qualità della carcassa 88
Antifungal activity of lactic acid bacteria to control table olive production 86
Acidic and saline stresses modify microflora composition of table olives produced by spontaneous fermentation. 85
Check of the grape pigment adsorption in three generations of yeasts 85
Selection of Saccharomyces sensu stricto for mead production 84
Aceti a base di succo di bergamotto 81
Biological inhibition of lactic bacteria in white wines (intervento orale) 81
Vinegar production from Citrus bergamia by-products and preservation of bioactive compounds 80
Ripening and seasonal changes in microbial groups and in physico-chemical properties of the ewes’ cheese Pecorino del Poro 79
Selected yeasts to enhance phenolic content and quality in red wine from low pigmented grapes 77
Check of four generations of Saccharomyces cerevisiae for adsorption activity during winemaking 77
Physico-chemical and hygienic characteristics of the Calabrian raw milk cheese Caprino d’Aspromonte 77
Caratteristiche enologiche di Hanseniaspora guilliermondii. 76
New insights into the antifungal activity of lactic acid bacteria isolated from different food matrices 76
Screening for yeasts able to hydrolyse arbutin in the presence of glucose or ethanol 75
Physiological characterisation of Calabrian dairy yeasts and their possible use as adjunct cultures for cheese making 75
Wild Saccharomyces cerevisiae strains display biofilm-like morphology in contact with polyphenols from grapes and wine 74
Test of four generations of Saccharomyces cerevisiae concerning their effect on antioxidant phenolic compounds in wine 74
Atti della giornata di studio su: “Prospettive di innovazione per il potenziamento del comparto vitivinicolo calabrese” 73
Selection of Wine Saccharomyces cerevisiae Strains and Their Screening for the Adsorption Activity of Pigments, Phenolics and Ochratoxin A 73
Effect of fermentation on total phenolic content and antioxidant activity of sourdough from Calabria (Italy) 72
Pre-selection on skim milk of dairy lactic acid bacteria to improve antioxidant activity and shelf life of cheeses (intervento orale) 72
Capacità di taluni lieviti di reintegrare gli acidi fissi di mosti a basso grado di acidità. Verifica in vinificazione su grandi volumi. 72
Biodiversità fenotipica di Acetobacter calabresi. 72
Innovative analytical protocol to pre-select lactic acid bacteria able to control table olive production. 71
Focusing on drawback in micromanipulate yeast of Hanseniaspora spp. for improvement of technological traits. 71
Azione degli ibridi fra ceppi crio- e non criotolleranti sulla composizione dei vini meridionali. 71
Identification and first characterization of lactic acid bacteria isolated from the artisanal ovine cheese Pecorino del Poro 70
Isolation and clonal pre-selection of enological Saccharomyces 70
Hanseniaspora guilliermondii: life cycle and its use in genetic studies 70
In vitro screening of dairy lactic acid bacteria for antagonistic activity against Listeria monocytogenes 70
Clonal selection of wine starter for opposite adsorption activity of phenolics and ochratoxin A during winemaking 70
Wine colour adsorption phenotype: an inheritable quantitative trait loci of yeasts 70
Test of four generations of Saccharomyces cerevisiae concerning their effect on antioxidant phenolic compounds in wine. 69
Winemaking from Gaglioppo grapes with hybrid strains of Saccharomyces 68
Wine starter selection for adsorption activity to control colour of Slovakian wines 68
Genetic improvement for technological traits of non-Saccharomyces wine yeasts 68
Ochratoxin A removal during winemaking 67
New microbiological approach to reduce ochratoxin levels in alcoholic beverages 67
Protective effect of vegetal extracts against acidic and alcoholic stress in wine yeasts 67
Viability of commercial wine yeasts during freezer storage in glycerol-based media 66
Ochratoxin A adsorption phenotype: An inheritable yeast trait 66
Long-term effects of different starter yeasts on colour and natural antioxidant power of red wines 66
Effect of pomegranate supplementation on the wine yeast response to acidic and osmotic stresses 66
Preliminary study by molecular methods on lactic acid bacteria and yeasts of Calabrian sourdoughs 65
Guida alle esercitazioni di Microbiologia 65
New approach to extend shelf life of Mozzarella cheese using antimicrobial microbes 65
Technological characteristics of Calabrian acetic acid bacteria 65
Petri dish method to select yeasts able to produce more pigmented table olives 65
Isolation and fast pre-selection of yeasts from spontaneous fermentation of Calabrian table olives. 65
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 65
New procedure to pre-select lactic acid bacteria able to control table-olive fermentation 65
Influence of (+)-catechin on biofilm growth of oenological Saccharomyces cerevisiae strains 64
Genetic Improvement of wine yeasts for opposite adsorption activity of phenolics and ochratoxin A during red winemaking 64
Influence of Yeast on Polyphenol Composition of Wine 63
La selezione dei lieviti per il potenziamento della salubrità dei vini 62
Oenological yeasts for mead production 62
Wine strain improvement strategies to enhance red wine safety based on parietal adsorption activity. 3. Selection of Spanish, Portuguese and Sicilian wine yeasts 62
Influence of yeast on polyphenol composition of wine. 62
Screening micologico su prodotti destinati all'alimentazione animale. Nota I. Ricerca di ceppi produttori di aflatossine. 62
SVILUPPO DI CEPPI DI PENICILLIUM DI ORIGINE CASEARIA IN PASTAZZO DI LIMONE E DI ARANCIA E CONSEGUENTE INCREMENTO DEL TENORE PROTEICO DEL SUBSTRATO 62
Selection of Saccharomyces Sensu Stricto able to produce high quality fruit wines 61
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 61
Evolution during wine aging of colour and tannin differences induced by wine starters 61
Methods to assess lactic acid bacteria diversity and compatibility in food 60
Selection of Saccharomyces cerevisiae strains with high ability to adsorb ochratoxin A during fermentation 60
Evaluation of proteolytic and antagonistic activity of dairy lactic acid bacteria using skim milk as a model system. 60
In-vitro screening of Saccharomyces strains for ochratoxin A removal from liquid medium 59
Yeast to enhance wine safety and healthiness (intervento orale) 59
Yeast selection for ability to remove ochratoxin A during winemaking 59
Viability of commercial wine yeasts during freezer storage in glycerol-based media 58
The Italian group of wine microbiology (GMV): Validation of a synthetic medium for the characterization of wine strains of Saccharomyces cerevisiae. 58
Ochratoxin A removal during alcoholic fermentation 57
Totale 7.988
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Categoria #
all - tutte 98.670
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 98.670
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021414 0 0 0 0 0 182 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
2024/20252.769 86 62 322 75 473 229 385 265 342 209 164 157
2025/20264.083 246 716 844 1.543 474 260 0 0 0 0 0 0
Totale 11.701