GUERRINI, SIMONA
 Distribuzione geografica
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Continente #
NA - Nord America 7.116
EU - Europa 4.690
AS - Asia 3.160
SA - Sud America 495
Continente sconosciuto - Info sul continente non disponibili 142
AF - Africa 89
OC - Oceania 43
Totale 15.735
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Nazione #
US - Stati Uniti d'America 6.954
RU - Federazione Russa 1.489
IT - Italia 1.400
SG - Singapore 919
CN - Cina 838
BR - Brasile 394
HK - Hong Kong 387
VN - Vietnam 355
IE - Irlanda 314
PL - Polonia 285
SE - Svezia 279
KR - Corea 236
DE - Germania 190
UA - Ucraina 175
FR - Francia 164
FI - Finlandia 125
CA - Canada 94
IN - India 84
GB - Regno Unito 82
BD - Bangladesh 76
TR - Turchia 59
CH - Svizzera 57
JP - Giappone 57
AU - Australia 43
NL - Olanda 38
AR - Argentina 33
ES - Italia 30
ID - Indonesia 28
MX - Messico 26
IQ - Iraq 22
EC - Ecuador 18
PK - Pakistan 17
JO - Giordania 16
CI - Costa d'Avorio 15
CO - Colombia 15
BE - Belgio 13
ZA - Sudafrica 13
SC - Seychelles 12
HR - Croazia 10
NG - Nigeria 10
DZ - Algeria 8
EG - Egitto 8
SA - Arabia Saudita 8
VE - Venezuela 8
PY - Paraguay 7
CL - Cile 6
CR - Costa Rica 6
DO - Repubblica Dominicana 6
GR - Grecia 6
LT - Lituania 6
PR - Porto Rico 6
AZ - Azerbaigian 5
MY - Malesia 5
PE - Perù 5
PT - Portogallo 5
TH - Thailandia 5
UY - Uruguay 5
AE - Emirati Arabi Uniti 4
AO - Angola 4
BO - Bolivia 4
JM - Giamaica 4
KZ - Kazakistan 4
MA - Marocco 4
NP - Nepal 4
PH - Filippine 4
SV - El Salvador 4
TN - Tunisia 4
TW - Taiwan 4
UZ - Uzbekistan 4
AT - Austria 3
BJ - Benin 3
CZ - Repubblica Ceca 3
GT - Guatemala 3
HN - Honduras 3
KG - Kirghizistan 3
LB - Libano 3
PA - Panama 3
RO - Romania 3
TT - Trinidad e Tobago 3
BA - Bosnia-Erzegovina 2
BY - Bielorussia 2
IL - Israele 2
KE - Kenya 2
KH - Cambogia 2
MD - Moldavia 2
QA - Qatar 2
RS - Serbia 2
SM - San Marino 2
SY - Repubblica araba siriana 2
AM - Armenia 1
BB - Barbados 1
BG - Bulgaria 1
BH - Bahrain 1
BN - Brunei Darussalam 1
BS - Bahamas 1
CG - Congo 1
CM - Camerun 1
ET - Etiopia 1
EU - Europa 1
KW - Kuwait 1
Totale 15.586
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Città #
Santa Clara 1.892
Singapore 588
Ashburn 472
San Jose 390
Chandler 353
Dublin 309
Hong Kong 308
Fairfield 304
Warsaw 280
Milan 257
Jacksonville 253
Seoul 235
Florence 222
Beijing 216
Cambridge 152
Woodbridge 147
Council Bluffs 145
Houston 142
Hefei 140
Seattle 134
Wilmington 123
Rome 115
Ho Chi Minh City 113
Buffalo 112
Los Angeles 112
Ann Arbor 100
Princeton 92
New York 87
Lauterbourg 85
The Dalles 74
Hanoi 73
Moscow 73
Boston 63
Altamura 57
Medford 56
Boardman 55
Tokyo 55
Lawrence 53
Dallas 52
Mumbai 49
Bern 48
Shanghai 45
Munich 43
Turin 42
Helsinki 40
São Paulo 40
Melbourne 39
Paris 34
Izmir 30
Montreal 28
Orem 27
Kent 25
Clifton 24
Naples 24
Norwalk 22
Toronto 21
Bologna 20
Chicago 19
Palermo 19
West Jordan 19
Da Nang 18
Atlanta 17
Brooklyn 17
Denver 17
Jakarta 17
Verona 17
San Diego 16
Abidjan 15
Redwood City 15
Turku 15
Venice 15
Barcelona 14
Guangzhou 14
Redondo Beach 14
Basingstoke 13
Brussels 13
Columbus 13
Falls Church 13
Phoenix 13
Hangzhou 12
San Francisco 12
Hillsboro 11
Lappeenranta 11
Tianjin 11
Abuja 10
Figino 10
Haiphong 10
Nanjing 10
Rio de Janeiro 10
Bari 9
Frankfurt Am Main 9
London 9
Scandicci 9
Yubileyny 9
Biên Hòa 8
Frankfurt am Main 8
Genoa 8
Miano 8
Ankara 7
Belo Horizonte 7
Totale 9.631
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Nome #
Gamma-aminobutyric acid (GABA) production in fermented milk by lactic acid bacteria isolated from spontaneous raw milk fermentation 351
Biogenic amine producing capability of bacterial populations isolated during processing of different types of dry fermented sausages 330
Investigation on microbiology of olive oil extraction process 270
Diversity of saccharomyces cerevisiae strains isolated from two Italian wine-producing regions 256
PUTRESCINE ACCUMULATION IN WINE: ROLE OF OENOCOCCUS OENI 246
Beta-glucosidase and esterase activity from Oenococcus oeni: screening and evaluation during malolactic fermentation in harsh condition 235
Impact of Saccharomyces cerevisiae Strains on Health-Promoting Compounds in Wine 232
Amino Acid Metabolisms and Production of Biogenic Amines and Ethyl Carbamate 220
Advances in Analytical Techniques for the Determination of Toxic Components, Microelements, Aroma Compounds and Therapeutic Significance 213
Influence of different leavening agents on technological and nutritional characteristics of whole grain breads obtained from ancient and modern flour varieties 213
Liquid and firm sourdough fermentation: microbial robustness and interactions during consecutive backsloppings 212
Stable and non-competitive association of Saccharomyces cerevisiae, Candida milleri and Lactobacillus sanfranciscensis during manufacture of two traditional sourdough baked goods 207
Antioxidant and anti-inflammatory properties of sourdoughs containing selected Lactobacilli strains are retained in breads 205
Amino Acid Metabolisms and Production of Biogenic Amines and Ethyl Carbamate. 204
BIODIVERSITY AND GEOGRAPHICAL ORIGIN OF OENOCOCCUS OENI STRAINS 203
Exploitation of sourdough lactic acid bacteria to reduce raffinose family oligosaccharides (RFOs) content in breads enriched with chickpea flour 203
Effect of selected strains of lactobacilli on the antioxidant and anti-inflammatory properties of sourdough 203
PRODUCTION OF BIOGENIC AMINES BY WINE MICRORGANISMS 194
Biogenic amine production by Oenococcus oeni 193
Antioxidant Properties of Sourdoughs Made with Whole Grain Flours of Hull-Less Barley or Conventional and Pigmented Wheat and by Selected Lactobacilli Strains 191
Quantifying the effects of ethanol and temperature on the fitness advantage of predominant Saccharomyces cerevisiae strains occurring in spontaneous wine fermentations 189
Development of a Machine for the Production of Liquid Wine Yeast to Induce Grape Juice Fermentations 188
The Biodiversity of Saccharomyces cerevisiae in SpontaneousWine Fermentation: The Occurrence and Persistence of Winery-Strains 185
Extra Virgin Olive Oil Quality as Affected by Yeast Species Occurring in the Extraction Process 184
Biodiversity and geographical origin of Oenococcus oeni strains 182
Glutatione: evoluzione del contenuto di un antiossidante naturale durante la fermentazione alcolica spontanea di uve rosse. 174
DETECTION OF PUTRESCINE-PRODUCER OENOCOCCUS OENI STRAINS BY PCR 171
Exploitation of Selected Sourdough Saccharomyces cerevisiae Strains for the Production of a Craft Raspberry Fruit Beer 168
Use of Selected Lactobacilli to Increase γ-Aminobutyric Acid (GABA) Content in Sourdough Bread Enriched with Amaranth Flour 166
Contribution of Saccharomyces cerevisiae strains to health promoting compounds in wine 166
Typing of Lactobacillus sanfranciscensis isolates from traditional sourdoughs by combining conventional and multiplex RAPD–PCR profiles 165
Dynamics of microbial populations and biogenic amine accumulation during industrial and artisan salami productions. 164
Effects of Saccharomyces cerevisiae and Starmerella bacillaris on the physicochemical and sensory characteristics of sparkling pear cider (Perry) 162
Indigenous Aureobasidium pullulans Strains as Biocontrol Agents of Botrytis cinerea on Grape Berries 158
Characterization and selection of lactic acid bacteria to be used to restrict biogenic amine accumulation in dry fermented sausages. 157
Selection of autochthonous bacterial starters to produce typical Italian dry-fermented sausages with low biogenic amine content 156
Selection of Indigenous Saccharomyces cerevisiae Strains and Exploitation of a Pilot-Plant to Produce Fresh Yeast Starter Cultures in a Winery 156
Ruolo dei microrganismi nella produzione di amine biogene nel vino 153
Fatty acid composition of malolactic Oenococcus oeni strains exposed to pH and ethanol stress 152
Influence of sequential inoculum of Starmerella bacillaris and Saccharomyces cerevisiae on flavonoid composition of mono‐varietal Sangiovese wines 152
Effect of oleic acid on Oenococcus oeni strains and malolactic fermentation in wine 150
RAPID ENUMERATION OF YEASTS DURING WINE FERMENTATION BY THE COMBINED USE OF THOMA CHAMBER AND EPIFLUORESCENCE MICROSCOPY 148
AUTOLYSIS OF WINE YEASTS AND BIOGENIC AMINE PRODUCTION BY OENOCOCCUS OENI 148
Management of in-Amphora “Trebbiano Toscano” Wine Production: Selection of Indigenous Saccharomyces cerevisiae Strains and Influence on the Phenolic and Sensory Profile 147
CARATTERIZZAZIONE FENOTIPICA DEI BATTERI MALOLATTICI 147
Selection of Yeast and Lactic Acid Bacteria Strains, Isolated from Spontaneous Raw Milk Fermentation, for the Production of a Potential Probiotic Fermented Milk 146
Marcatori chimici e molecolari per la tracciabilità di ceppi vinari di Oenococcus oeni. 145
Microbiota Diversity During Grape Drying and Spontaneous Fermentations of Vin Santo 144
Aminoacid Consumption during Growth of non-Saccharomyces Populations in Wine Fermentations 144
Development of starter cultures for manufacturing a sweet traditional sourdough product. 144
Il controllo della fermentazione malolattica per la tutela della qualità del vino. 141
A phenotypic approach to differentiate strains within Oenococcus oeni species 141
IDENTIFICATION AND ENUMERATION OF THE YEAST POPULATIONS OCCURRING IN THE EXTRACTION PROCESS OF EXTRA VIRGIN OLIVE OIL PRODUCED IN TUSCANY 140
Influence of Pepper and Blueberry Purees Fermented by an Autochthonous Microbial Consortium on the Aroma and Technological Properties of Bread 139
Extra virgin olive oil: microbial ecology of the extractive processes and its effect on the aromatic composition of the final products 139
Phenotypic and genotypic characterization of Oenococcus oeni strains isolated from Italian wines 136
Exploitation of lactic acid bacteria fermentation to reduce raffinose content in bread made with chickpea flour 136
FERMENTAZIONE MALOLATTICA E TERROIR 135
Microbial stability of a traditional sourdough bearing dominant populations in potential competition each other. 134
I BATTERI LATTICI E LA FERMENTAZIONE MALOLATTICA 134
Chimica e microbiologia del Trebbiano in anfora 133
Sviluppo delle popolazioni microbiche ed accumulo di ammine biogene in vinificazione 133
Rapid detection of Oenococcus oeni in wine by real-time quantitative PCR 130
Development of a RAPD-PCR protocol for typing Lactobacillus sanfranciscensis strains isolated from traditional sourdough production processes. 130
Influence of Sequential Inoculum of Starmerella bacillaris and Saccharomyces cerevisiae on Sangiovese Wine Quality 129
Problematiche nella gestione della fermentazione malolattica in vino 128
Metodi molecolari per il monitoraggio e la biotipizzazione di Oenococcus oeni 126
INVESTIGATION ON THE PERFORMANCE OF LACTOBACILLUS ROSSIAE AND LACTOBACILLUS SANFRANCISCENSIS IN UNPROOFED FROZEN SOURDOUGHS 124
Experimental evidence of a general pattern for biogenic amine accumulation during wine-making. 123
Enumeration and rapid identification of yeasts during extraction processes of extra virgin olive oil in Tuscany 123
A survey on yeast species occurring in the olive oil extraction process 122
PUTRESCINE PRODUCTION IN WINE BY METABIOTIC ASSOCIATION OF MALOLACTIC OENOCOCCUS OENI STRAINS 121
Vini senza solfiti: una sfida difficile ma non impossibile. 120
Sensitivity of Lactobacillus sanfranciscensis to changes in water activity during the manufacture of two Italian traditional sweet-leavened baked good products. 120
RAPID ENUMERATION OF YEASTS DURING WINE FERMENTATION BY THE COMBINED USE OF THOMA CHAMBER AND EPIFLUORESCENCE MICROSCOPY 119
Microbiology of two traditional sourdough production processes in Italy: Lagaccio bisquit and Panettone cake 117
Enzymatic capabilities of oil-born yeasts and their impact on olive oil quality during its storage 117
Metodi molecolari per il monitoraggio e la biotipizzazione di Oenococcus oeni 115
PROPRIETÀ DEI BATTERI STARTER PER LA FERMENTAZIONE MALOLATTICA E QUALITÀ DEL VINO 114
Microbial ecology of a traditional sourdough process for the manufacture of a typical biscuit: Lagaccio in Genoa. 113
Phenotipic characterization of Lactobacillus sanfranciscensis strains isolated from traditional sourdough products. 112
DIFFERENTIATING EFFECT OF TWEEN 80 ON SURVIVAL AND MALOLACTIC ACTIVITY IN WINE OF OENOCOCCUS OENI STRAINS DIFFERING IN THEIR FATTY ACID COMPOSITION 109
Biogenic amine production during vinifications on industrial scale. 109
Development of a multi-species semi-liquid sourdough starter 109
Use of selected lactic acid bacteria and amaranth flour to increase γ-aminobutyric acid content and antioxidant capacity in sourdough bread” 108
DIFFERENTIATION OF LACTIC ACID BACTERIA OF FOOD ORIGIN ON THE BASIS OF FATTY ACID COMPOSITION 107
METABOLIC BEHAVIOUR IN WINE OF MALOLACTIC OENOCOCCUS OENI STRAINS DIFFERING IN THEIR FATTY ACID COMPOSITION 107
TYPING OF LACTIC ACID BACTERIA ISOLATES FROM ARTISAN FERMENTED SAUSAGES BY COMBINING CONVENTIONAL AND MULTIPLEX RAPD-PCR PROFILES 107
Influence of Cryoextraction and Cold Pre-Fermentative Maceration on the Yeast Microbiota and the Volatile Compounds Profile of Sangiovese Wine 106
Metabolic behaviour of the association of Lactobacillus sanfranciscensis, Saccharomyces cerevisiae and Candida milleri in an industrial sourdough process. 104
Utilization of the AIRMIXING M.I.™ System in Producing Red Wine without Added Sulphites 102
Sviluppo di un protocollo di real-time PCR per il monitoraggio della fermentazione malolattica in vino 99
La fermentazione malolattica dei vini e strategie per il suo controllo 99
Variabilità nella produzione di istamina, putrescina, cadaverina tra ceppi malolattici di Oenococcus oeni 98
Stability of the intraspecific yeast biodiversity in a traditional sourdough used for a typical sweet leavened baked product. 97
RESPONSE OF OENOCOCCUS OENI TO INHIBITORY METABOLITES FROM WINE YEASTS 95
PRODUCTION OF BIOGENIC AMINES BY OENOCOCCUS OENI DURING COMMERCIAL VINIFICATIONS 93
Microbial biodiversity exploitation for the development of tailored liquid sourdough. 91
Selection of lactic acid bacteria to be used as sourdough starter cultures: the technological performances of Lactobacillus rossiae. 87
Liquid and firm sourdough fermentations: microbial robustness and interactions during consecutive backsloppings 82
Totale 15.245
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Categoria #
all - tutte 42.329
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 42.329
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022594 0 83 49 13 29 4 26 73 19 14 113 171
2022/20231.463 148 182 94 81 120 268 183 85 155 15 53 79
2023/2024578 18 69 108 45 36 49 21 118 12 46 32 24
2024/20254.608 146 433 244 610 1.660 580 81 206 229 124 166 129
2025/20265.321 415 726 387 408 649 190 539 233 518 323 170 763
2026/2027610 401 209 0 0 0 0 0 0 0 0 0 0
Totale 15.735