IRIS
CARIDI, Andrea Domenico Maria F. A.
 Distribuzione geografica
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Continente #
NA - Nord America 3.041
EU - Europa 1.002
AS - Asia 700
SA - Sud America 176
OC - Oceania 18
Continente sconosciuto - Info sul continente non disponibili 10
AF - Africa 7
Totale 4.954
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Nazione #
US - Stati Uniti d'America 2.997
SG - Singapore 394
IT - Italia 338
DE - Germania 187
BR - Brasile 166
FI - Finlandia 153
SE - Svezia 88
CN - Cina 86
VN - Vietnam 72
LT - Lituania 53
GB - Regno Unito 45
KR - Corea 44
CA - Canada 39
BE - Belgio 36
HK - Hong Kong 35
FR - Francia 22
AU - Australia 17
IR - Iran 15
RO - Romania 14
TR - Turchia 14
IN - India 10
EU - Europa 9
JP - Giappone 8
NL - Olanda 8
CZ - Repubblica Ceca 6
PE - Perù 6
BG - Bulgaria 5
DK - Danimarca 5
IL - Israele 5
PL - Polonia 5
AT - Austria 4
SA - Arabia Saudita 4
BY - Bielorussia 3
CL - Cile 3
EE - Estonia 3
IE - Irlanda 3
PT - Portogallo 3
RS - Serbia 3
RU - Federazione Russa 3
TH - Thailandia 3
ZA - Sudafrica 3
CH - Svizzera 2
ES - Italia 2
ID - Indonesia 2
IQ - Iraq 2
JM - Giamaica 2
LU - Lussemburgo 2
LV - Lettonia 2
MA - Marocco 2
UA - Ucraina 2
A1 - Anonimo 1
AE - Emirati Arabi Uniti 1
AZ - Azerbaigian 1
CO - Colombia 1
GL - Groenlandia 1
HU - Ungheria 1
IM - Isola di Man 1
KW - Kuwait 1
LA - Repubblica Popolare Democratica del Laos 1
LK - Sri Lanka 1
MD - Moldavia 1
MX - Messico 1
NG - Nigeria 1
NP - Nepal 1
NZ - Nuova Zelanda 1
PA - Panama 1
SI - Slovenia 1
SK - Slovacchia (Repubblica Slovacca) 1
TN - Tunisia 1
Totale 4.954
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Città #
Chandler 645
Singapore 276
Boardman 229
San Mateo 229
Lawrence 176
Princeton 175
Wilmington 170
Brasília 154
Helsinki 153
New York 133
Ashburn 124
Dong Ket 72
Ann Arbor 67
Des Moines 55
Reggio Calabria 53
Santa Clara 52
Brussels 36
Hong Kong 32
Norwalk 30
Los Angeles 26
San Francisco 22
Toronto 21
Marina Di Gioiosa Jonica 20
Seattle 20
Pittsburgh 19
Frankfurt am Main 16
Milan 16
London 14
Cattolica 13
Gelsenkirchen 13
Redwood City 13
Bonndorf 12
Houston 12
Catania 11
Dallas 11
Falls Church 11
Gunzenhausen 10
Kocaeli 10
Ottawa 10
Andover 9
Beijing 9
Leawood 8
Zanjan 8
Catanzaro 7
Cedar Knolls 7
Tokyo 7
Amsterdam 6
Chicago 6
Edinburgh 6
Lamezia Terme 6
Lima 6
Melbourne 6
Prague 5
San Gregorio D'ippona 5
Sofia 5
Warsaw 5
Winnipeg 5
Berlin 4
Copenhagen 4
Horia 4
Paris 4
Pune 4
Redmond 4
Riyadh 4
Shanghai 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
Minsk 3
Nanjing 3
Parma 3
Pescara 3
Tallinn 3
Uhlingen-Birkendorf 3
Adelaide 2
Ascoli Piceno 2
Baghdad 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
Totale 3.406
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Nome #
Azione dei ceppi criotolleranti di Saccharomyces cerevisiae sulla composizione dei vini da Inzolia. 127
Lactic acid bacteria isolated from traditional Italian dairy products: activity against Listeria monocytogenes and modelling of microbial competition in soft cheese 75
Assessment of color adsorption by yeast using grape skin agar and impact on red wine color 74
Pre-selection on skim milk of dairy lactic acid bacteria to improve antioxidant activity and shelf life of cheeses 68
Nutrient depletion modifies cell wall adsorption activity of wine yeast 68
Vinegar production to valorise Citrus bergamia by-products. 68
Biodiversità fenotipica in ceppi di Hanseniaspora di origine enologica. 65
Depuration in aerated ponds of citrus processing wastewater with a high concentration of essential oils 63
Ripening and seasonal changes in microbiological and chemical parameters of the artisanal cheese Caprino d’Aspromonte produced from raw or thermized goat’s milk 59
Comparing different schemes of agricultural wastewater lagooning: depuration performance and microbiological characteristics 59
Selection of yeasts for their anti-mold activity and prospective use in table olive fermentation 57
Antagonistic activity of dairy lactobacilli against Gram- foodborne pathogens 57
New approach to extend shelf life of Mozzarella cheese using antimicrobial microbes 55
Alcoholic fermentation of bergamot juice does not modify its anticholesterolemic compounds 54
Arricchimento in bioproteine degli scarti della lavorazione della ginestra 52
Antagonistic activity against foodborne-pathogens of lactic acid bacteria from Calabrian raw milk cheeses 51
Influence of dairy Penicillium spp. on nutrient content of citrus fruit peel 50
Effect of fermentation on total phenolic content and antioxidant activity of sourdough from Calabria (Italy) 50
Changes in nutrient content of sweet pepper waste after colonisation by dairy Penicillium 50
Physicochemical, microbiological and coagulating properties of ewe’s milk produced on the Calabrian Mount Poro plateau 49
Selected yeasts to enhance phenolic content and quality in red wine from low pigmented grapes 49
Wild Saccharomyces cerevisiae strains display biofilm-like morphology in contact with polyphenols from grapes and wine 49
Wine starter selection for adsorption activity to control colour of Slovakian wines 49
Preliminary study by molecular methods on lactic acid bacteria and yeasts of Calabrian sourdoughs 49
Test of four generations of Saccharomyces cerevisiae concerning their effect on antioxidant phenolic compounds in wine 49
Identification and first characterization of lactic acid bacteria isolated from the artisanal ovine cheese Pecorino del Poro 47
Isolation and clonal pre-selection of enological Saccharomyces 47
Changes in chemical composition during the colonisation of citrus pulps by a dairy Penicillium roqueforti strain 47
Antifungal activity of lactic acid bacteria to control table olive production 47
Selection of Saccharomyces sensu stricto for mead production 47
Screening for yeasts able to hydrolyse arbutin in the presence of glucose or ethanol 46
Characteristics of goat milk produced in the Aspromonte massif (Calabria, Italy) 46
Chapter 7. Safety and healthiness enhancement of red wines by selected microbial starters 46
Protective effect of vegetal extracts against acidic and alcoholic stress in wine yeasts 46
Genetic improvement for technological traits of non-Saccharomyces wine yeasts 45
Check of four generations of Saccharomyces cerevisiae for adsorption activity during winemaking 45
Clonal selection of wine yeasts with differential adsorption activities towards phenolics and ochratoxin A 45
Capitolo 4. Il metabolismo dei lieviti vinari 44
Ochratoxin A removal during winemaking 43
Acidic and saline stresses modify microflora composition of table olives produced by spontaneous fermentation. 43
Biological inhibition of lactic bacteria in white wines (intervento orale) 43
Ochratoxin A adsorption phenotype: An inheritable yeast trait 42
Evolution during wine aging of colour and tannin differences induced by wine starters 42
Winemaking from Gaglioppo grapes with hybrid strains of Saccharomyces 41
Microbiota associated to fermented table olive of the cultivar Carolea assessed by molecular methods 41
Innovative analytical protocol to pre-select lactic acid bacteria able to control table olive production. 41
Yeast selection for ability to remove ochratoxin A during winemaking 41
Caratteristiche enologiche di Hanseniaspora guilliermondii. 41
Wine colour adsorption phenotype: an inheritable quantitative trait loci of yeasts 41
Check of the grape pigment adsorption in three generations of yeasts 41
Yeast to enhance wine safety and healthiness (intervento orale) 40
Evaluation of natural mixed micro-algal blooms as potential feedstock for biodiesel production. 40
Capacità di taluni lieviti di reintegrare gli acidi fissi di mosti a basso grado di acidità. Verifica in vinificazione su grandi volumi. 40
Improved screening method for the selection of wine yeasts based on their pigment adsorption activity 39
Alimentazione dell’agnellone con pastazzo di agrumi colonizzato da Penicillium camemberti ed insilato con paglia: 1. Influenza sull’accrescimento e sulla qualità della carcassa 39
Influence of the production yeast strain on the development of malolactic fermentation in white wine. 39
Aumento del tenore in acidi del vino rosso di Bivongi per via fermentativa. 39
Vinegar production from Citrus bergamia by-products and preservation of bioactive compounds 39
Fermentation of must from black grapes: wine starter role in natural antioxidant power evolution 38
Protective agents used to reverse the metabolic changes induced in wine yeasts by concomitant osmotic and thermal stress 38
Yeast biofilm-like behaviour in rich or poor media in the presence of polyphenols. 38
Physico-chemical and hygienic characteristics of the Calabrian raw milk cheese Caprino d’Aspromonte 38
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 38
Physiological characterisation of Calabrian dairy yeasts and their possible use as adjunct cultures for cheese making 38
Influence of Yeast on Polyphenol Composition of Wine 37
Effect of protectants on the fermentation performance of wine yeasts subjected to osmotic stress 37
INDIVIDUAZIONE E PRIMA CARATTERIZZAZIONE DI LIEVITI AD ALTO POTERE FERMENTATIVO 37
SVILUPPO DI CEPPI DI PENICILLIUM DI ORIGINE CASEARIA IN PASTAZZO DI LIMONE E DI ARANCIA E CONSEGUENTE INCREMENTO DEL TENORE PROTEICO DEL SUBSTRATO 37
Atti della giornata di studio su: “Prospettive di innovazione per il potenziamento del comparto vitivinicolo calabrese” 36
Aceti a base di succo di bergamotto 36
Viability of commercial wine yeasts during freezer storage in glycerol-based media 35
Methods to assess lactic acid bacteria diversity and compatibility in food 35
Determination des IgG anti-beta-glucanes avec la methode Elisa 35
A simple method for assaying the aptitude of yeast to adsorb phenolic compounds (intervento orale) 35
New insights into the antifungal activity of lactic acid bacteria isolated from different food matrices 35
Preliminary study by molecular methods on yeast population of differently fermented green table olives of the cultivar Nocellara messinese 34
Ripening and seasonal changes in microbial groups and in physico-chemical properties of the ewes’ cheese Pecorino del Poro 34
Biodiversità fenotipica di Acetobacter calabresi. 34
In-vitro screening of Saccharomyces strains for ochratoxin A removal from liquid medium 33
New perspectives in safety and quality enhancement of wine through selection of yeasts based on the parietal adsorption activity 33
Wine strain improvement strategies to enhance red wine safety based on parietal adsorption activity 33
Hanseniaspora guilliermondii: life cycle and its use in genetic studies 33
Grape pigment adsorption is an inheritable QTL of yeasts. 32
Winemaking of musts at high osmotic strength by thermotolerant yeasts 32
Clonal selection of wine starter for opposite adsorption activity of phenolics and ochratoxin A during winemaking 32
Enological functions of parietal yeast mannoproteins 31
Azione degli ibridi fra ceppi crio- e non criotolleranti sulla composizione dei vini meridionali. 31
Selection of Calabrian strains of Saccharomyces sensu stricto for red wines 31
Pecorino del Poro e Caprino d’Aspromonte: caratterizzazione chimica e di coagulazione del latte ed evoluzione della microflora durante la maturazione del formaggio 30
HPLC determination of phenolics adsorbed on yeasts 30
Pre-selection on skim milk of dairy lactic acid bacteria to improve antioxidant activity and shelf life of cheeses (intervento orale) 30
In vitro screening of dairy lactic acid bacteria for antagonistic activity against Listeria monocytogenes 30
Caratteristiche strutturali delle biocelle microbiche. 30
Effect of pomegranate supplementation on the wine yeast response to acidic and osmotic stresses 30
Ruolo dei lieviti selezionati nel potenziamento della salubrità, qualità e stabilità dei vini (intervento orale) 29
Effect of pH and salinity on biofilm-like phenotypes of yeasts isolated from fermented olives 29
Lacto-dynamographic study of lactic acid bacteria as a tool for their selection 28
New microbiological approach to reduce ochratoxin levels in alcoholic beverages 28
Methods for detecting enterohaemorrhagic Escherichia coli in food 28
Selection of Escherichia coli-inhibiting strains of Lactobacillus paracasei subsp. paracasei 27
Totale 4.304
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Categoria #
all - tutte 64.671
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 64.671
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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
2024/2025807 86 62 322 75 262 0 0 0 0 0 0 0
Totale 5.656