IRIS
CARIDI, Andrea Domenico Maria F. A.
 Distribuzione geografica
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Continente #
NA - Nord America 5.989
AS - Asia 3.880
EU - Europa 1.688
SA - Sud America 1.609
AF - Africa 120
OC - Oceania 19
Continente sconosciuto - Info sul continente non disponibili 11
Totale 13.316
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Nazione #
US - Stati Uniti d'America 5.788
SG - Singapore 1.776
BR - Brasile 1.358
CN - Cina 670
VN - Vietnam 560
IT - Italia 397
DE - Germania 337
HK - Hong Kong 333
FI - Finlandia 213
FR - Francia 184
GB - Regno Unito 118
SE - Svezia 102
IN - India 100
AR - Argentina 98
CA - Canada 93
BD - Bangladesh 69
MX - Messico 66
EC - Ecuador 63
LT - Lituania 63
ID - Indonesia 56
KR - Corea 53
RU - Federazione Russa 47
JP - Giappone 46
ZA - Sudafrica 44
IQ - Iraq 39
BE - Belgio 36
TR - Turchia 36
PL - Polonia 32
UA - Ucraina 29
CO - Colombia 27
PK - Pakistan 22
ES - Italia 21
NL - Olanda 21
PY - Paraguay 20
AU - Australia 18
IR - Iran 16
MA - Marocco 16
RO - Romania 16
CL - Cile 15
SA - Arabia Saudita 15
UZ - Uzbekistan 15
PE - Perù 14
EG - Egitto 12
TN - Tunisia 12
IL - Israele 11
CZ - Repubblica Ceca 9
EU - Europa 9
KE - Kenya 9
PH - Filippine 9
AZ - Azerbaigian 8
BY - Bielorussia 8
GT - Guatemala 8
LB - Libano 8
VE - Venezuela 8
DO - Repubblica Dominicana 7
DZ - Algeria 7
ET - Etiopia 7
AE - Emirati Arabi Uniti 6
BG - Bulgaria 6
CR - Costa Rica 6
PA - Panama 6
DK - Danimarca 5
JM - Giamaica 5
LV - Lettonia 5
PT - Portogallo 5
RS - Serbia 5
UY - Uruguay 5
AT - Austria 4
CH - Svizzera 4
EE - Estonia 4
IE - Irlanda 4
KZ - Kazakistan 4
AO - Angola 3
HN - Honduras 3
JO - Giordania 3
MD - Moldavia 3
NP - Nepal 3
PS - Palestinian Territory 3
TH - Thailandia 3
GE - Georgia 2
KG - Kirghizistan 2
KW - Kuwait 2
LK - Sri Lanka 2
LU - Lussemburgo 2
LY - Libia 2
NG - Nigeria 2
NI - Nicaragua 2
OM - Oman 2
SK - Slovacchia (Repubblica Slovacca) 2
SN - Senegal 2
TT - Trinidad e Tobago 2
A1 - Anonimo 1
AL - Albania 1
BN - Brunei Darussalam 1
BW - Botswana 1
CY - Cipro 1
GA - Gabon 1
GD - Grenada 1
GL - Groenlandia 1
GM - Gambi 1
Totale 13.302
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Città #
Singapore 815
Dallas 647
Chandler 645
San Jose 565
Ashburn 455
Hong Kong 329
Santa Clara 272
Council Bluffs 239
Boardman 229
San Mateo 229
Beijing 218
Helsinki 203
New York 186
Lawrence 176
Princeton 175
Brasília 172
Ho Chi Minh City 171
Wilmington 170
Shanghai 155
Lauterbourg 152
Munich 120
São Paulo 114
Hanoi 91
Los Angeles 83
Dong Ket 72
Ann Arbor 67
The Dalles 59
Reggio Calabria 57
Des Moines 55
Tokyo 41
Rio de Janeiro 40
Brussels 36
Orem 33
Toronto 32
Chennai 31
Warsaw 31
Milan 30
Norwalk 30
Denver 28
San Francisco 28
Seattle 28
Columbus 27
London 26
Mexico City 26
Quito 26
Biên Hòa 25
Curitiba 25
Belo Horizonte 23
Haiphong 23
Pittsburgh 23
Frankfurt am Main 22
Houston 22
Johannesburg 22
Atlanta 20
Baghdad 20
Guayaquil 20
Marina Di Gioiosa Jonica 20
Brooklyn 19
Montreal 19
Manchester 18
Chicago 17
Stockholm 16
Amsterdam 15
Basingstoke 15
Da Nang 15
Jakarta 14
Porto Alegre 14
Salvador 14
Campinas 13
Cattolica 13
Dhaka 13
Gelsenkirchen 13
Guarulhos 13
Redwood City 13
Santo André 13
Bonndorf 12
Poplar 12
Tashkent 12
Thái Bình 12
Catania 11
Falls Church 11
Fortaleza 11
Hải Dương 11
Phoenix 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
Baku 8
Belém 8
Totale 8.201
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Nome #
Physicochemical, microbiological and coagulating properties of ewe’s milk produced on the Calabrian Mount Poro plateau 251
Azione dei ceppi criotolleranti di Saccharomyces cerevisiae sulla composizione dei vini da Inzolia. 208
Assessment of color adsorption by yeast using grape skin agar and impact on red wine color 162
Lactic acid bacteria isolated from traditional Italian dairy products: activity against Listeria monocytogenes and modelling of microbial competition in soft cheese 134
Biodiversità fenotipica in ceppi di Hanseniaspora di origine enologica. 129
A simple method for assaying the aptitude of yeast to adsorb phenolic compounds (intervento orale) 128
Pre-selection on skim milk of dairy lactic acid bacteria to improve antioxidant activity and shelf life of cheeses 127
New approach to extend shelf life of Mozzarella cheese using antimicrobial microbes 127
Nutrient depletion modifies cell wall adsorption activity of wine yeast 126
Arricchimento in bioproteine degli scarti della lavorazione della ginestra 125
Antagonistic activity of dairy lactobacilli against Gram- foodborne pathogens 123
Changes in chemical composition during the colonisation of citrus pulps by a dairy Penicillium roqueforti strain 118
Alcoholic fermentation of bergamot juice does not modify its anticholesterolemic compounds 118
Comparing different schemes of agricultural wastewater lagooning: depuration performance and microbiological characteristics 118
Depuration in aerated ponds of citrus processing wastewater with a high concentration of essential oils 113
Aumento del tenore in acidi del vino rosso di Bivongi per via fermentativa. 112
Antagonistic activity against foodborne-pathogens of lactic acid bacteria from Calabrian raw milk cheeses 111
Selection of yeasts for their anti-mold activity and prospective use in table olive fermentation 110
Characteristics of goat milk produced in the Aspromonte massif (Calabria, Italy) 110
Influence of dairy Penicillium spp. on nutrient content of citrus fruit peel 108
Antifungal activity of lactic acid bacteria to control table olive production 107
Chapter 7. Safety and healthiness enhancement of red wines by selected microbial starters 106
Vinegar production to valorise Citrus bergamia by-products. 104
Vinegar production from Citrus bergamia by-products and preservation of bioactive compounds 104
Evaluation of natural mixed micro-algal blooms as potential feedstock for biodiesel production. 103
Selection of Wine Saccharomyces cerevisiae Strains and Their Screening for the Adsorption Activity of Pigments, Phenolics and Ochratoxin A 102
Ripening and seasonal changes in microbiological and chemical parameters of the artisanal cheese Caprino d’Aspromonte produced from raw or thermized goat’s milk 101
Alimentazione dell’agnellone con pastazzo di agrumi colonizzato da Penicillium camemberti ed insilato con paglia: 1. Influenza sull’accrescimento e sulla qualità della carcassa 101
Wine starter selection for adsorption activity to control colour of Slovakian wines 101
Genetic improvement for technological traits of non-Saccharomyces wine yeasts 101
Clonal selection of wine yeasts with differential adsorption activities towards phenolics and ochratoxin A 101
Effect of fermentation on total phenolic content and antioxidant activity of sourdough from Calabria (Italy) 98
Changes in nutrient content of sweet pepper waste after colonisation by dairy Penicillium 98
Capitolo 4. Il metabolismo dei lieviti vinari 98
Aceti a base di succo di bergamotto 97
Acidic and saline stresses modify microflora composition of table olives produced by spontaneous fermentation. 95
Selected yeasts to enhance phenolic content and quality in red wine from low pigmented grapes 94
Selection of Saccharomyces sensu stricto for mead production 94
Preliminary study by molecular methods on lactic acid bacteria and yeasts of Calabrian sourdoughs 92
Physico-chemical and hygienic characteristics of the Calabrian raw milk cheese Caprino d’Aspromonte 92
Biological inhibition of lactic bacteria in white wines (intervento orale) 92
Ripening and seasonal changes in microbial groups and in physico-chemical properties of the ewes’ cheese Pecorino del Poro 91
Check of the grape pigment adsorption in three generations of yeasts 91
Screening for yeasts able to hydrolyse arbutin in the presence of glucose or ethanol 90
Check of four generations of Saccharomyces cerevisiae for adsorption activity during winemaking 89
Physiological characterisation of Calabrian dairy yeasts and their possible use as adjunct cultures for cheese making 88
Wild Saccharomyces cerevisiae strains display biofilm-like morphology in contact with polyphenols from grapes and wine 87
Test of four generations of Saccharomyces cerevisiae concerning their effect on antioxidant phenolic compounds in wine 86
Azione degli ibridi fra ceppi crio- e non criotolleranti sulla composizione dei vini meridionali. 86
New insights into the antifungal activity of lactic acid bacteria isolated from different food matrices 86
Winemaking from Gaglioppo grapes with hybrid strains of Saccharomyces 85
Innovative analytical protocol to pre-select lactic acid bacteria able to control table olive production. 85
Wine strain improvement strategies to enhance red wine safety based on parietal adsorption activity. 3. Selection of Spanish, Portuguese and Sicilian wine yeasts 85
Pre-selection on skim milk of dairy lactic acid bacteria to improve antioxidant activity and shelf life of cheeses (intervento orale) 85
Ochratoxin A removal during winemaking 84
Focusing on drawback in micromanipulate yeast of Hanseniaspora spp. for improvement of technological traits. 84
Effect of pomegranate supplementation on the wine yeast response to acidic and osmotic stresses 84
New approach to extend shelf life of Mozzarella cheese using antimicrobial microbes 83
Hanseniaspora guilliermondii: life cycle and its use in genetic studies 83
Yeast biofilm-like behaviour in rich or poor media in the presence of polyphenols. 83
Caratteristiche enologiche di Hanseniaspora guilliermondii. 83
Test of four generations of Saccharomyces cerevisiae concerning their effect on antioxidant phenolic compounds in wine. 82
Atti della giornata di studio su: “Prospettive di innovazione per il potenziamento del comparto vitivinicolo calabrese” 82
In vitro screening of dairy lactic acid bacteria for antagonistic activity against Listeria monocytogenes 82
Capacità di taluni lieviti di reintegrare gli acidi fissi di mosti a basso grado di acidità. Verifica in vinificazione su grandi volumi. 82
Isolation and clonal pre-selection of enological Saccharomyces 81
Biodiversità fenotipica di Acetobacter calabresi. 81
Petri dish method to select yeasts able to produce more pigmented table olives 81
Identification and first characterization of lactic acid bacteria isolated from the artisanal ovine cheese Pecorino del Poro 80
Yeast to enhance wine safety and healthiness (intervento orale) 80
Clonal selection of wine starter for opposite adsorption activity of phenolics and ochratoxin A during winemaking 80
Influence of (+)-catechin on biofilm growth of oenological Saccharomyces cerevisiae strains 79
Effect of pH and salinity on biofilm-like phenotypes of yeasts isolated from fermented olives 79
Wine colour adsorption phenotype: an inheritable quantitative trait loci of yeasts 79
New procedure to pre-select lactic acid bacteria able to control table-olive fermentation 79
Guida alle esercitazioni di Microbiologia 78
Fermentation of must from black grapes: wine starter role in natural antioxidant power evolution 78
Technological characteristics of Calabrian acetic acid bacteria 78
Long-term effects of different starter yeasts on colour and natural antioxidant power of red wines 78
Viability of commercial wine yeasts during freezer storage in glycerol-based media 77
New microbiological approach to reduce ochratoxin levels in alcoholic beverages 77
Protective effect of vegetal extracts against acidic and alcoholic stress in wine yeasts 77
Validation of a standard protocol to assess the fermentative and chemical properties of Saccharomyces cerevisiae wine strains 77
Ochratoxin A adsorption phenotype: An inheritable yeast trait 76
Genetic Improvement of wine yeasts for opposite adsorption activity of phenolics and ochratoxin A during red winemaking 76
New approach to assess lactic acid bacteria compatibility during cheese-making. 75
Yeast selection for ability to remove ochratoxin A during winemaking 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
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 75
La selezione dei lieviti per il potenziamento della salubrità dei vini 74
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 74
Influence of Yeast on Polyphenol Composition of Wine 73
In-vitro screening of Saccharomyces strains for ochratoxin A removal from liquid medium 73
Optimal use of Hanseniaspora peculiarities in winemaking (intervento orale) 73
Screening micologico su prodotti destinati all'alimentazione animale. Nota I. Ricerca di ceppi produttori di aflatossine. 73
Methods to assess lactic acid bacteria diversity and compatibility in food 72
Oenological yeasts for mead production 72
Selection of Saccharomyces cerevisiae strains with high ability to adsorb ochratoxin A during fermentation 72
Isolation and fast pre-selection of yeasts from spontaneous fermentation of Calabrian table olives. 72
Wine strain improvement strategies to enhance red wine safety based on parietal adsorption activity 71
Totale 9.455
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Categoria #
all - tutte 106.999
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 106.999
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021100 0 0 0 0 0 0 0 0 0 0 0 100
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
2025/20266.408 246 716 844 1.543 474 345 655 305 416 360 259 245
Totale 14.026