IRIS
CARIDI, Andrea Domenico Maria F. A.
 Distribuzione geografica
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Continente #
NA - Nord America 7.534
AS - Asia 3.990
EU - Europa 1.764
SA - Sud America 1.639
Continente sconosciuto - Info sul continente non disponibili 721
AF - Africa 121
OC - Oceania 19
Totale 15.788
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Nazione #
US - Stati Uniti d'America 7.276
SG - Singapore 1.790
BR - Brasile 1.375
CN - Cina 730
VN - Vietnam 564
IT - Italia 455
HK - Hong Kong 340
DE - Germania 337
FI - Finlandia 213
FR - Francia 186
GB - Regno Unito 125
CA - Canada 118
IN - India 103
SE - Svezia 103
AR - Argentina 98
BD - Bangladesh 74
MX - Messico 71
EC - Ecuador 65
LT - Lituania 64
ID - Indonesia 57
KR - Corea 53
RU - Federazione Russa 47
JP - Giappone 46
ZA - Sudafrica 45
IQ - Iraq 39
BE - Belgio 37
TR - Turchia 36
CO - Colombia 33
PL - Polonia 32
UA - Ucraina 29
NL - Olanda 23
PK - Pakistan 22
ES - Italia 21
PY - Paraguay 20
AU - Australia 18
RO - Romania 17
CL - Cile 16
IR - Iran 16
MA - Marocco 16
SA - Arabia Saudita 16
UZ - Uzbekistan 15
PE - Perù 14
EG - Egitto 12
TN - Tunisia 12
VE - Venezuela 12
CR - Costa Rica 11
GT - Guatemala 11
IL - Israele 11
PH - Filippine 10
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
HN - Honduras 5
KZ - Kazakistan 5
LV - Lettonia 5
NI - Nicaragua 5
RS - Serbia 5
SV - El Salvador 5
UY - Uruguay 5
AT - Austria 4
CH - Svizzera 4
EE - Estonia 4
IE - Irlanda 4
TH - Thailandia 4
AO - Angola 3
JO - Giordania 3
MD - Moldavia 3
PR - Porto Rico 3
PS - Palestinian Territory 3
TT - Trinidad e Tobago 3
GD - Grenada 2
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
SK - Slovacchia (Repubblica Slovacca) 2
SN - Senegal 2
TW - Taiwan 2
A1 - Anonimo 1
AL - Albania 1
BB - Barbados 1
Totale 15.061
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Città #
Singapore 826
San Jose 738
Council Bluffs 686
Dallas 654
Chandler 645
Ashburn 589
Hong Kong 336
Santa Clara 314
New York 232
Boardman 230
San Mateo 229
Beijing 222
Columbus 206
Helsinki 203
Princeton 186
Lawrence 176
Brasília 175
Ho Chi Minh City 172
Wilmington 171
Shanghai 158
Lauterbourg 152
Los Angeles 127
Munich 120
São Paulo 118
Hanoi 91
Dong Ket 72
Ann Arbor 67
Reggio Calabria 60
The Dalles 59
Des Moines 57
Phoenix 43
Tokyo 41
Rio de Janeiro 40
Toronto 38
Milan 37
Brussels 36
Orem 33
Chennai 31
Norwalk 31
Warsaw 31
Seattle 29
Denver 28
Mexico City 28
San Francisco 28
Houston 26
London 26
Montreal 26
Quito 26
Biên Hòa 25
Curitiba 25
Brooklyn 24
Atlanta 23
Belo Horizonte 23
Haiphong 23
Pittsburgh 23
Chicago 22
El Paso 22
Frankfurt am Main 22
Johannesburg 22
Guayaquil 21
Baghdad 20
Marina Di Gioiosa Jonica 20
Manchester 18
Stockholm 17
Amsterdam 16
Basingstoke 15
Da Nang 15
Jakarta 14
Porto Alegre 14
Rome 14
Salvador 14
Campinas 13
Cattolica 13
Dhaka 13
Gelsenkirchen 13
Guarulhos 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
Ottawa 11
Recife 11
Boston 10
Gunzenhausen 10
Hangzhou 10
Kocaeli 10
Lima 10
New Delhi 10
Ribeirão Preto 10
Riyadh 10
Andover 9
Can Tho 9
Mumbai 9
Philadelphia 9
Totale 9.423
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Nome #
Physicochemical, microbiological and coagulating properties of ewe’s milk produced on the Calabrian Mount Poro plateau 261
Azione dei ceppi criotolleranti di Saccharomyces cerevisiae sulla composizione dei vini da Inzolia. 215
Assessment of color adsorption by yeast using grape skin agar and impact on red wine color 178
New approach to extend shelf life of Mozzarella cheese using antimicrobial microbes 148
Pre-selection on skim milk of dairy lactic acid bacteria to improve antioxidant activity and shelf life of cheeses 147
Nutrient depletion modifies cell wall adsorption activity of wine yeast 143
A simple method for assaying the aptitude of yeast to adsorb phenolic compounds (intervento orale) 143
Biodiversità fenotipica in ceppi di Hanseniaspora di origine enologica. 143
Lactic acid bacteria isolated from traditional Italian dairy products: activity against Listeria monocytogenes and modelling of microbial competition in soft cheese 143
Antagonistic activity of dairy lactobacilli against Gram- foodborne pathogens 135
Changes in chemical composition during the colonisation of citrus pulps by a dairy Penicillium roqueforti strain 134
Comparing different schemes of agricultural wastewater lagooning: depuration performance and microbiological characteristics 132
Arricchimento in bioproteine degli scarti della lavorazione della ginestra 131
Selection of yeasts for their anti-mold activity and prospective use in table olive fermentation 127
Depuration in aerated ponds of citrus processing wastewater with a high concentration of essential oils 125
Alcoholic fermentation of bergamot juice does not modify its anticholesterolemic compounds 125
Aumento del tenore in acidi del vino rosso di Bivongi per via fermentativa. 122
Characteristics of goat milk produced in the Aspromonte massif (Calabria, Italy) 121
Influence of dairy Penicillium spp. on nutrient content of citrus fruit peel 120
Antifungal activity of lactic acid bacteria to control table olive production 120
Effect of fermentation on total phenolic content and antioxidant activity of sourdough from Calabria (Italy) 119
Evaluation of natural mixed micro-algal blooms as potential feedstock for biodiesel production. 118
Chapter 7. Safety and healthiness enhancement of red wines by selected microbial starters 117
Genetic improvement for technological traits of non-Saccharomyces wine yeasts 116
Antagonistic activity against foodborne-pathogens of lactic acid bacteria from Calabrian raw milk cheeses 116
Vinegar production from Citrus bergamia by-products and preservation of bioactive compounds 116
Acidic and saline stresses modify microflora composition of table olives produced by spontaneous fermentation. 115
Vinegar production to valorise Citrus bergamia by-products. 114
Ripening and seasonal changes in microbiological and chemical parameters of the artisanal cheese Caprino d’Aspromonte produced from raw or thermized goat’s milk 110
Alimentazione dell’agnellone con pastazzo di agrumi colonizzato da Penicillium camemberti ed insilato con paglia: 1. Influenza sull’accrescimento e sulla qualità della carcassa 110
Selection of Saccharomyces sensu stricto for mead production 109
Selection of Wine Saccharomyces cerevisiae Strains and Their Screening for the Adsorption Activity of Pigments, Phenolics and Ochratoxin A 109
Capitolo 4. Il metabolismo dei lieviti vinari 109
Clonal selection of wine yeasts with differential adsorption activities towards phenolics and ochratoxin A 109
Selected yeasts to enhance phenolic content and quality in red wine from low pigmented grapes 108
Wine starter selection for adsorption activity to control colour of Slovakian wines 107
Screening for yeasts able to hydrolyse arbutin in the presence of glucose or ethanol 106
Preliminary study by molecular methods on lactic acid bacteria and yeasts of Calabrian sourdoughs 105
Aceti a base di succo di bergamotto 105
Changes in nutrient content of sweet pepper waste after colonisation by dairy Penicillium 104
Physico-chemical and hygienic characteristics of the Calabrian raw milk cheese Caprino d’Aspromonte 102
Check of the grape pigment adsorption in three generations of yeasts 101
Test of four generations of Saccharomyces cerevisiae concerning their effect on antioxidant phenolic compounds in wine 100
Biological inhibition of lactic bacteria in white wines (intervento orale) 99
Wild Saccharomyces cerevisiae strains display biofilm-like morphology in contact with polyphenols from grapes and wine 98
Innovative analytical protocol to pre-select lactic acid bacteria able to control table olive production. 98
Check of four generations of Saccharomyces cerevisiae for adsorption activity during winemaking 98
Yeast biofilm-like behaviour in rich or poor media in the presence of polyphenols. 98
Focusing on drawback in micromanipulate yeast of Hanseniaspora spp. for improvement of technological traits. 98
Petri dish method to select yeasts able to produce more pigmented table olives 98
Isolation and clonal pre-selection of enological Saccharomyces 96
Influence of (+)-catechin on biofilm growth of oenological Saccharomyces cerevisiae strains 96
New approach to extend shelf life of Mozzarella cheese using antimicrobial microbes 96
Atti della giornata di studio su: “Prospettive di innovazione per il potenziamento del comparto vitivinicolo calabrese” 96
Ripening and seasonal changes in microbial groups and in physico-chemical properties of the ewes’ cheese Pecorino del Poro 96
Pre-selection on skim milk of dairy lactic acid bacteria to improve antioxidant activity and shelf life of cheeses (intervento orale) 96
Physiological characterisation of Calabrian dairy yeasts and their possible use as adjunct cultures for cheese making 96
Winemaking from Gaglioppo grapes with hybrid strains of Saccharomyces 95
Wine strain improvement strategies to enhance red wine safety based on parietal adsorption activity. 3. Selection of Spanish, Portuguese and Sicilian wine yeasts 95
New insights into the antifungal activity of lactic acid bacteria isolated from different food matrices 95
Effect of pomegranate supplementation on the wine yeast response to acidic and osmotic stresses 95
Ochratoxin A removal during winemaking 94
Azione degli ibridi fra ceppi crio- e non criotolleranti sulla composizione dei vini meridionali. 94
Isolation and fast pre-selection of yeasts from spontaneous fermentation of Calabrian table olives. 94
New approach to assess lactic acid bacteria compatibility during cheese-making. 93
Identification and first characterization of lactic acid bacteria isolated from the artisanal ovine cheese Pecorino del Poro 92
Effect of pH and salinity on biofilm-like phenotypes of yeasts isolated from fermented olives 92
Ochratoxin A adsorption phenotype: An inheritable yeast trait 92
Caratteristiche enologiche di Hanseniaspora guilliermondii. 91
Viability of commercial wine yeasts during freezer storage in glycerol-based media 90
Fermentation of must from black grapes: wine starter role in natural antioxidant power evolution 90
Test of four generations of Saccharomyces cerevisiae concerning their effect on antioxidant phenolic compounds in wine. 90
Hanseniaspora guilliermondii: life cycle and its use in genetic studies 90
Capacità di taluni lieviti di reintegrare gli acidi fissi di mosti a basso grado di acidità. Verifica in vinificazione su grandi volumi. 89
Biodiversità fenotipica di Acetobacter calabresi. 89
In vitro screening of dairy lactic acid bacteria for antagonistic activity against Listeria monocytogenes 88
Clonal selection of wine starter for opposite adsorption activity of phenolics and ochratoxin A during winemaking 88
Wine colour adsorption phenotype: an inheritable quantitative trait loci of yeasts 88
Yeast to enhance wine safety and healthiness (intervento orale) 87
Influence of the production yeast strain on the development of malolactic fermentation in white wine. 87
Protective effect of vegetal extracts against acidic and alcoholic stress in wine yeasts 86
New procedure to pre-select lactic acid bacteria able to control table-olive fermentation 86
Influence of Yeast on Polyphenol Composition of Wine 85
In-vitro screening of Saccharomyces strains for ochratoxin A removal from liquid medium 85
Methods to assess lactic acid bacteria diversity and compatibility in food 85
Guida alle esercitazioni di Microbiologia 85
Focusing on drawbacks in managing the complexity of micro-algal community 85
Selection of Saccharomyces cerevisiae strains with high ability to adsorb ochratoxin A during fermentation 85
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 85
Validation of a standard protocol to assess the fermentative and chemical properties of Saccharomyces cerevisiae wine strains 85
Uso de levaduras con alto poder estabilizante en la producción de vinos "biológicos" 84
Genetic Improvement of wine yeasts for opposite adsorption activity of phenolics and ochratoxin A during red winemaking 84
Long-term effects of different starter yeasts on colour and natural antioxidant power of red wines 84
New microbiological approach to reduce ochratoxin levels in alcoholic beverages 83
Yeast selection for ability to remove ochratoxin A during winemaking 83
Technological characteristics of Calabrian acetic acid bacteria 83
La selezione dei lieviti per il potenziamento della salubrità dei vini 82
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 82
Nutrient depletion modifies celi wall adsorption activity of wine yeast. 82
SVILUPPO DI CEPPI DI PENICILLIUM DI ORIGINE CASEARIA IN PASTAZZO DI LIMONE E DI ARANCIA E CONSEGUENTE INCREMENTO DEL TENORE PROTEICO DEL SUBSTRATO 82
Totale 10.576
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Categoria #
all - tutte 115.703
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 115.703
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022829 0 0 0 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
2026/20271.611 135 488 674 314 0 0 0 0 0 0 0 0
Totale 15.788