PANNELLA, GIANFRANCO
 Distribuzione geografica
Continente #
AS - Asia 201
NA - Nord America 98
EU - Europa 95
AF - Africa 9
Totale 403
Nazione #
SG - Singapore 151
US - Stati Uniti d'America 98
IT - Italia 27
NL - Olanda 24
CN - Cina 23
DE - Germania 18
RU - Federazione Russa 14
HK - Hong Kong 9
AE - Emirati Arabi Uniti 6
JP - Giappone 5
SC - Seychelles 5
DZ - Algeria 4
FI - Finlandia 4
IL - Israele 4
UA - Ucraina 3
AT - Austria 2
CZ - Repubblica Ceca 2
ID - Indonesia 2
GB - Regno Unito 1
VN - Vietnam 1
Totale 403
Città #
Singapore 93
Boardman 33
Shanghai 21
Amsterdam 20
Rome 10
Hong Kong 8
Santa Clara 7
Fort Worth 5
Ashburn 4
Helsinki 4
Milan 4
Sermoneta 3
Springfield 3
Tokyo 3
Council Bluffs 2
Frankfurt am Main 2
Guiyang 2
Lari 2
Nuremberg 2
Vienna 2
Vimodrone 2
Brno 1
Catania 1
Ho Chi Minh City 1
Karlsruhe 1
Leesburg 1
Midori 1
Oakland 1
Oran 1
Prineville 1
Seattle 1
Terzigno 1
Totale 243
Nome #
Concerns and solutions for raw milk from vending machines 38
NaCl Replacement with KCl Affects Lipolysis, Microbiological and Sensorial Features of Soppressata Molisana 28
Survival of commercial probiotic strains in dark chocolate with high cocoa and phenols content during the storage and in a static in vitro digestion model 25
Effect of Biofilm Formation by Lactobacillus plantarum on the Malolactic Fermentation in Model Wine 21
Raw milk from vending machines: Effects of boiling, microwave treatment, and refrigeration on microbiological quality 20
Lactobacillus plantarum 29 Inhibits Penicillium spp. Involved in the Spoilage of Black Truffles (Tuber aestivum) 19
Fungi Occurrence in Ready-to-Eat Hazelnuts (Corylus avellana) From Different Boreal Hemisphere Areas 17
Exploring the Interplay between COVID-19 and Gut Health: The Potential Role of Prebiotics and Probiotics in Immune Support 15
Influence of ripening conditions on Scamorza cheese quality 14
Detection of different microenvironments and Lactobacillus sakei biotypes in Ventricina, a traditional fermented sausage from central Italy 14
Antimicrobial Effect of Malpighia Punicifolia and Extension of Water Buffalo Steak Shelf‐Life 14
Biodiversity of Lactobacillus plantarum from traditional Italian wines 13
MODIFIED ATMOSPHERE PACKAGING, ULTRASOUND AND CHITOSAN: EFFECT OF CO-TREATMENTS ON THE SHELF-LIFE OF BLACK TRUFFLE (TUBER AESTIVUM) 13
Use of chitosan, ultrasound and modified atmosphere packaging to extend the shelf-life of fresh black truffle (Tuber aestivum Vitt.) 13
Variability in chemical and microbiological profiles of long-ripened Caciocavallo cheeses 13
Use of strain Hanseniaspora guilliermondii BF1 for winemaking process of white grapes Vitis vinifera cv Fiano 13
Potential Application of Apilactobacillus kunkeei for Human Use: Evaluation of Probiotic and Functional Properties 12
Sub-optimal pH Preadaptation Improves the Survival of Lactobacillus plantarum Strains and the Malic Acid Consumption in Wine-Like Medium 12
Impact of aerobic and respirative life-style on Lactobacillus casei N87 proteome 12
Effects of natural compounds on food-related microorganisms 11
Diversity of plant pollen sources, microbial communities, and phenolic compounds present in bee pollen and bee bread 11
Diversity of fungal communities on Cabernet and Aglianico grapes from vineyards located in Southern Italy 10
Antimicrobial activity of gallic acid against food-related Pseudomonas strains and its use as biocontrol tool to improve the shelf life of fresh black truffles 10
Antimicrobial activity of Lactobacillus plantarum strains isolated from different environments: A preliminary study 10
Homology-Based Modeling of Universal Stress Protein from Listeria innocua Up-Regulated under Acid Stress Conditions 10
Inter- and Intra-Species Diversity of Lactic Acid Bacteria in Apis mellifera ligustica Colonies 10
Pre-cultivation with Selected Prebiotics Enhances the Survival and the Stress Response of Lactobacillus rhamnosus Strains in Simulated Gastrointestinal Transit 10
Detection of Antilisterial Activity of 3-Phenyllactic Acid Using Listeria innocua as a Model 9
Lactic Acid Bacteria in Pharmaceutical Formulations: Presence and Viability of “Healthy Microorganisms” 9
Sequential inoculum of Hanseniaspora guilliermondii and Saccharomyces cerevisiae for winemaking Campanino on an industrial scale 9
Inoculum Strategies and Performances of Malolactic Starter Lactobacillus plantarum M10: Impact on Chemical and Sensorial Characteristics of Fiano Wine 9
Akkermansia muciniphila: new insights into resistance to gastrointestinal stress, adhesion, and protein interaction with human mucins through optimised in vitro trials and bioinformatics tools 8
Low-Fat and High-Quality Fermented Sausages 8
Use of chitosan for the quality preservation of fresh sea bass fillets (Dicentrarchus labrax) 8
Plant-Based Ingredients Utilized as Fat Replacers and Natural Antimicrobial Agents in Beef Burgers 6
Totale 474
Categoria #
all - tutte 3.483
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 3.483


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2023/20247 0 0 0 0 0 0 0 0 0 0 5 2
2024/2025467 43 24 129 38 7 29 82 18 82 15 0 0
Totale 474