ROSSI, Jone
 Distribuzione geografica
Continente #
NA - Nord America 337
EU - Europa 286
AS - Asia 68
Continente sconosciuto - Info sul continente non disponibili 1
Totale 692
Nazione #
US - Stati Uniti d'America 337
SE - Svezia 81
UA - Ucraina 67
IE - Irlanda 57
SG - Singapore 24
HK - Hong Kong 20
IT - Italia 17
DE - Germania 14
FI - Finlandia 13
VN - Vietnam 13
RU - Federazione Russa 10
CN - Cina 8
FR - Francia 7
GB - Regno Unito 7
BE - Belgio 5
GR - Grecia 2
CH - Svizzera 1
EE - Estonia 1
ES - Italia 1
EU - Europa 1
LB - Libano 1
LV - Lettonia 1
NO - Norvegia 1
PL - Polonia 1
TR - Turchia 1
UZ - Uzbekistan 1
Totale 692
Città #
Chandler 86
Dublin 57
Jacksonville 38
Ann Arbor 22
Hong Kong 20
Wilmington 20
Singapore 19
San Mateo 18
Dong Ket 13
Medford 11
Princeton 11
Ashburn 10
Woodbridge 9
Andover 6
Brussels 5
Philadelphia 5
Auburn Hills 4
Lawrence 4
Shanghai 4
Des Moines 3
Altamura 2
Bari 2
Beijing 2
Falls Church 2
Gioia Tauro 2
Houston 2
Los Angeles 2
Perugia 2
Pordenone 2
Samarate 2
Hangzhou 1
Helsinki 1
Lappeenranta 1
Moscow 1
Padova 1
Redmond 1
Tallinn 1
Udine 1
Yildiz 1
Totale 394
Nome #
Valutazione in vitro dell'attività antigenotossica di batteri lattici isolati da prodotti fermentati a base latte presenti in commercio. 115
Arginine catabolism by sourdough lactic acid bacteria: purification and characterization of the arginine deiminase pathway enzymes from Lactobacillus sanfranciscensis CB1. 88
Semi-continuous and contuinuous riboflavin production by calcium-alginate-immibilized Candida saitoana 4253 in concentrated rectified grape must 81
Sourdough lactic acid bacteria effects on bread firmness and staling 79
Free D- and L- amino acids evolution during sourdough fermentation and baking 57
Impiego di microrganismi selezionati per la fermentazione di olive da tavola. 54
Combined effect of sourdough lactic acid bacteria and additives on bread firmness and staling 50
Volatile compound and organic acid productions by mixed wheat sour dough starters: influence of fermentation parameters and dynamic during baking 48
Lactic acid bacteria isolated from dairy products inhibit genotoxic effect of 4-nitroquinoline-1-oxide in SOS-Chromotest. 47
The sourdough Microflora. Characterization of hetero- and homo-fermentative lactic acid bacteria, yeasts and their interactions on the basis of the volatile compounds produced 45
Utilization of grape must and concentrated grape must to produce gluconic acid by Aspergillus niger in batch fermentations 40
Totale 704
Categoria #
all - tutte 2.140
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 2.140


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/202058 2 0 9 1 10 0 11 1 10 2 1 11
2020/2021159 2 9 11 10 34 16 12 0 21 11 14 19
2021/2022107 5 18 6 17 1 3 2 26 4 2 7 16
2022/2023225 15 30 3 22 18 25 1 12 88 0 3 8
2023/202481 4 17 3 1 0 5 14 0 9 1 6 21
Totale 704