IRIS
SINIGAGLIA, MILENA GRAZIA RITA
 Distribuzione geografica
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Continente #
NA - Nord America 17.439
EU - Europa 15.479
AS - Asia 11.516
SA - Sud America 1.648
AF - Africa 231
Continente sconosciuto - Info sul continente non disponibili 39
OC - Oceania 28
Totale 46.380
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Nazione #
US - Stati Uniti d'America 17.167
CN - Cina 4.743
IE - Irlanda 3.876
SG - Singapore 3.289
UA - Ucraina 2.591
RU - Federazione Russa 2.083
SE - Svezia 1.867
IT - Italia 1.813
BR - Brasile 1.319
HK - Hong Kong 976
FR - Francia 909
DE - Germania 820
TR - Turchia 782
IN - India 593
FI - Finlandia 563
VN - Vietnam 537
GB - Regno Unito 363
CA - Canada 125
AR - Argentina 115
BE - Belgio 113
MX - Messico 105
PL - Polonia 101
BD - Bangladesh 77
CZ - Repubblica Ceca 71
IQ - Iraq 69
AT - Austria 61
ZA - Sudafrica 58
ES - Italia 55
EC - Ecuador 54
ID - Indonesia 48
NL - Olanda 47
PK - Pakistan 45
PH - Filippine 42
DZ - Algeria 40
JP - Giappone 40
EU - Europa 33
MY - Malesia 33
CO - Colombia 31
PE - Perù 31
VE - Venezuela 31
CL - Cile 30
UZ - Uzbekistan 30
MA - Marocco 26
AU - Australia 24
MT - Malta 24
LT - Lituania 21
PY - Paraguay 21
SA - Arabia Saudita 21
TN - Tunisia 21
EG - Egitto 18
IR - Iran 18
KR - Corea 18
JO - Giordania 17
AE - Emirati Arabi Uniti 16
KE - Kenya 16
GR - Grecia 15
TW - Taiwan 14
RO - Romania 13
AZ - Azerbaigian 12
LK - Sri Lanka 12
OM - Oman 11
IL - Israele 10
NP - Nepal 10
TH - Thailandia 10
CH - Svizzera 9
HR - Croazia 9
UY - Uruguay 9
BB - Barbados 8
NG - Nigeria 8
PT - Portogallo 8
SN - Senegal 8
BH - Bahrain 7
JM - Giamaica 7
NO - Norvegia 7
AL - Albania 6
BO - Bolivia 6
GA - Gabon 6
HU - Ungheria 6
KZ - Kazakistan 6
LV - Lettonia 6
PA - Panama 6
SK - Slovacchia (Repubblica Slovacca) 6
KW - Kuwait 5
AO - Angola 4
CM - Camerun 4
CR - Costa Rica 4
ET - Etiopia 4
GE - Georgia 4
LB - Libano 4
MD - Moldavia 4
NZ - Nuova Zelanda 4
XK - ???statistics.table.value.countryCode.XK??? 4
BG - Bulgaria 3
DO - Repubblica Dominicana 3
NI - Nicaragua 3
PR - Porto Rico 3
PS - Palestinian Territory 3
SY - Repubblica araba siriana 3
TT - Trinidad e Tobago 3
A2 - ???statistics.table.value.countryCode.A2??? 2
Totale 46.336
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Città #
Dublin 3.864
San Jose 2.852
Chandler 2.069
Jacksonville 1.811
Singapore 1.509
Dearborn 1.331
Nyköping 1.218
Ashburn 1.166
Hong Kong 966
Nanjing 926
Beijing 885
Wilmington 543
Santa Clara 481
Dallas 480
Foggia 439
Princeton 401
Nanchang 387
Lauterbourg 366
Ann Arbor 342
San Mateo 328
Moscow 313
The Dalles 278
New York 269
Shenyang 221
Ho Chi Minh City 188
Munich 181
Kunming 178
Boardman 177
Tianjin 172
Woodbridge 162
Hebei 157
Helsinki 157
Jiaxing 153
Hilden 145
Los Angeles 145
Des Moines 136
Jinan 115
Changsha 112
Brussels 111
Hanoi 111
São Paulo 107
Guangzhou 96
Shanghai 92
Seattle 90
Hangzhou 86
Bari 76
Ningbo 76
Turku 75
Rome 74
Zhengzhou 74
Council Bluffs 58
Taizhou 51
Redwood City 49
Rio de Janeiro 48
Brooklyn 47
Brno 45
Pune 43
Vienna 42
Chicago 40
London 40
Lanzhou 39
Milan 39
Warsaw 39
Changchun 37
Frankfurt am Main 37
Orange 37
San Francisco 37
Toronto 32
Chennai 31
Johannesburg 31
Nuremberg 31
Orem 31
Fuzhou 30
Montreal 30
Naples 30
Auburn Hills 27
Boston 27
Mexico City 27
Paris 27
Tashkent 27
Belo Horizonte 26
Brasília 26
Falkenstein 26
Tokyo 26
Baghdad 25
Kraków 25
Atlanta 24
Msida 24
Curitiba 23
Da Nang 23
Wuhan 22
Bologna 21
Hefei 21
Haiphong 20
Hillsboro 20
Quito 20
Stevenage 20
Taranto 20
Jakarta 19
Manchester 19
Totale 28.250
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Nome #
Shelf life prolongation of fruit juices through essential oils and homogenization: a review 302
Attività antifungina di batteri lattici non starter (NSLAB): in fluenza di pH e NaCl 204
Functional beverages: the emerging side of functional foods. Commercial trends, research, and health implications 199
Composti naturali per migliorare la stabilità microbiologica di pasta fresca a base di amaranto 196
Influenza del confezionamento sulla shelf-life di ortaggi di IV gamma "Qualità microbiologica di finocchi (Foeniculum vulgare) 191
A head space gas analyzing approach for evaluating the shelf life of mozzarella cheese. 180
A study on quality loss of minimally processed grapes as affected by film packaging 176
A case-study on the selection of promising functional starter from grape yeasts: a report by students of Food Science and Technology degree, University of Foggia (Southern Italy) 172
Proteolytic activity of molds and their metabiotic association with Salmonella in a model system 171
Using physical approaches for the attenuation of lactic acid bacteria in an organic rice beverage 171
Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances 171
Influence of prebiotics on Lactobacillus reuteri death kinetics under sub-optimal temperatures and pH 170
Impact of Gluten-FriendlyTM technology on wheat kernel endosperm and gluten protein structure in seeds by light and electron microscopy 169
Study on Bioactivity of Cell-Free Filtrates From Dairy Propionibacteria 167
Selection of promising strains of probiotics for foods: Proposal for a possible flow-chart with a special focus on the dark side of probiotics 167
Validazione microbiologica di un trattamento pastorizzante a microonde di crema di asparagi 166
Brewer’s yeast in controller and uncontrolled fermentation, with a focus on novel, non-conventional and superior strains 165
Yeasts isolated from olive mill wastewaters from southern Italy: technological characterization and potential use for phenol removal. 164
Ochratoxin A released back into the medium by Saccharomyces cerevisiae as a function of the strain, washing medium, and fermentative conditions 164
Shelf-life modelling for fresh-cut vegetables. 163
Antimicrobial effectiveness of lysozyme against Alicyclobacillus acidoterrestris in a model system. 161
Procedimento per la produzione di matrici attive con funzioni antimicrobiche 161
A novel approach for calculating shelf life of minimally processed vegetables 160
Effetto della pastorizzazione su spore di Alicyclobacillus aciditerrestris in presenza di chitosano a basso peso molecolare”. 159
Application of Mathematical predictive model to study the alcholic fermentation. 159
A head space gas chromatographic approach for the monitoring of the microbial cell activity and the cell viability evaluation 158
Modeling Alicyclobacillus acidoterrestris under monolaurin action 156
Validazione di un modello deterministico per lo studio del processo di fermentazione alcolica mediante il monitoraggio di lieviti ed analiti specifici 155
“Metodo per identificare la predisposizione all’infertilità maschile basato su polimorfismi del gene del recettore della vitamina D” 155
Use of starter cultures in olives: a not correct use could cause a delay of performances 152
Combined effects of Temperature, Water activity, and pH on Alicyclobacillus aciditerrestris spores 152
Active packaging: studio e messa a punto di assorbitori di ossigeno di tipo biologico 152
Significato tecnologico delle Pseudomonadaceae nella mozzarella: effetto di antimicrobici naturali e valutazione del metabolismo con metodiche alternative 152
A Focus on Quality and Safety Traits of Saccharomyces cerevisiae Isolated from Uva di Troia Grape Variety 151
Combined effects of pH, yeast extract, carbohydrates and di-ammonium hydrogen citrate on the biomass production and acidifying ability of a probiotic Lactobacillus plantarum strain isolated from table olives, in a batch system. 151
A case study on the use of ultrasound for the inhibition of Escherichia coli O157:H7 and Listeria monocytogenes in almond milk 151
Use of biodegradable films for prolonging the shelf life of minimally processed lettuce 149
Use of essential oils and plant extracts for food preservation. 149
Acetobacter cerevisiae bent for biofilm formation and survival as planktonic and sessile cells. 149
Antifungal activity of fatty acids and their monoglycerides against Fusarium spp. in a laboratory medium. 148
Applicazione del Central Composite Design allo studio dell’influenza di alcuni fattori sulla reazione di Maillard 148
Effects of different surface treatments on ripening of Canestrato Pugliese cheese 147
Influence of nutrients on growth, biomass production and acidifying ability of Lactobacillus plantarum, isolated from table olives 146
Antimicrobial activity and mode of action of chitosan against Pichia subpelliculosa 146
Technological and spoiling characteristics of the yeast microflora isolated from Bella di Cerignola table olives. 146
Differential adsorption of ochratoxin A and anthocyanins by inactivated yeasts and yeast cell walls during simulation of wine aging 145
Autochthonous lactic acid bacteria with probiotic aptitudes as starter cultures for fish-based products 145
Bioremediation of olive mill wastewater by yeasts-a review of the criteria for the selection of the most promising strains 144
Antifungal activity of eugenol against Penicillium, Aspergillus and Fusarium species 144
A study on the antimicrobial activity of thymol intended as a natural preservative 144
Viability of Lactobacillus reuteri in fruit juices 144
Metabiotic effects of Fusarium spp. on Escherichia coli O157:H7 and Listeria monocytogenes on raw portioned tomatoes. Journal of Food Protection. 143
Attività antimicrobica di composti naturali nei confronti di Listeria monocytogenes e Escherichia coli 0157:H7 142
Non-starter lactic acid bacteria biofilms: a means to control the growth of Listeria monocytogenes in soft cheese. 142
Use of active compounds for prolonging the shelf life of mozzarella cheese 142
Effects of the high pressure of homogenization on some spoiling microorganisms, representative of fruit juice microflora inoculated in saline solution 142
Cartterizzazione fenotipica di ceppi di Alicyclobacillus spp. isolati da suolo 142
Estimating packaging atmosphere-temperature effects on shelf life of cod fillets 141
Combined effects of thymol, carvacrol and grapefruit seed extract on lipid oxidation and colour stability of poultry meat preparations. 141
Biopreservation of Fresh Fish Fillets 141
Immobilizzazione di Lactobacillus plantarum in alginato di sodio: influenza di stress applicati alla precoltura cellulare 141
Selection of wild lactic acid bacteria for sausages: Design of a selection protocol combining statistic tools, technological and functional properties 141
Use of high pressure homogenization as a mean to control the growth of foodborne moulds in tomato juice. 140
Influence of the initial nitrogen content on the yeast growth-cycle in a model wine system 140
Attività antimicrobica di chitosano ad alto peso molecolare nei confronti di microrganismi patogeni e alteranti 140
A focus on the death kinetics in Predictive Microbiology: benefits and limits of the most important models and some tools dealing with their application in foods 140
Thymol and Modified Atmosphere Packaging to Control Microbiological Spoilage in Packed Fresh Fish Hamburgers 139
Combined effects of temperature, ammonium and glucose concentrations on the yeast growth-cycle in a model wine system. 139
Microbiological characteristics of poultry patties in relation to packaging atmosphere. 139
Growth inhibition by glucose oxidase system of enterotoxic Escherichia coli and Salmonella derby: in vitro studies 139
Use of microfungi in the treatment of oak chips: possible effects on wine 139
Attività antimicrobica dell'eugenolo nei confronti di Listeria monocytogenes ed Escherichia coli O157:H7 139
Challenges for the production of probiotic fruit juices 139
Use of a micro-dilution method to assess the bioactivity of vanillic acid agints coliforms and Pseudomonadaceae, isolated from Italian mozzarella cheese 138
Combined action of hexanal and MAP on minimally processed cactus pear fruit. 138
Indagine preliminare sulla qualità di olive "Bella di Cerignola". Studio del quadro microbiologico in caso di conservazione non idonea. 138
In vivo stability of the complex ochratoxin A - Saccharomyces cerevisiae starter strains 138
Isolation and characterization of plant growth promoting rhizobacteria (PGPR) for improving nutrient use efficiency in durum wheat 138
Antifungal activity of fatty acids and their monoclycerides against Fusarium spp. in a model system. 137
Comparison of mycoflora associated to Canestrato Pugliese cheese produced according three protocols. 137
Assorbitori di ossigeno biologici intrappolati in film polimerici – La confezione che respira 137
Microbial characterization of table olives processed according to spanish and natural styles 137
Yeast cells as adsorbing tools to remove ochratoxin A in a model wine 137
Selection of authochtonous Saccharomyces cerevisiae strains as wine starters using a polyphasic approach and ochratoxin A removal 137
A possible approach to assess acidification of meat starter cultures: a case study for some wild strains of Lactobacillus plantarum 137
Effect of temperature on shelf-life and microbial population of lightly processed cactus pear fruits 136
Comparison of direct microbial count for planktonic and sessile enumeration 136
Microbial resources and enological significance: Opportunities and benefits 136
Use of alginate beads as carriers for lactic acid bacteria in a structured system and preliminary validation in a meat product 136
Use of Central Composite Design in food microbiology: a case study on the effects of secondary phenolis on lactic acid bacteria from olives 136
Application of chitosan coating on fresh-cut strawberries 135
Alginate-microencapsulation of Lactobacillus casei and Bifidobacterium bifidum: Performances of encapsulated microorganisms and bead-validation in lamb rennet 135
Modello deterministico per lo studio della fermentazione alcolica 134
Changes in free fatty acid and diglyceride compounds in short-ripening dry cured sausage 134
Influenza delle Muffe sulla Qualità del Canestrato Pugliese 134
Study on the synergic effect of natural compounds on the microbial quality decay of packed fish hamburger 134
Use of chitosan to prolong Mozzarella cheese shelf life 134
Lemon Extract as Preservative for Malolactic Fermentation 134
Lemon Extract Effectiveness on Spoilage Foodborne Microorganisms 133
Innovative active packaging system to prolong the shelf life of mozzarella cheese 133
Totale 15.067
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Categoria #
all - tutte 231.930
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 231.930
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/202164 0 0 0 0 0 0 0 0 0 0 0 64
2021/20222.350 351 23 28 56 153 44 88 198 318 337 130 624
2022/20239.267 800 504 439 517 528 816 67 661 4.472 72 185 206
2023/20241.672 225 91 74 81 161 498 31 122 10 49 32 298
2024/20256.729 303 51 207 292 272 881 876 334 1.662 471 736 644
2025/202611.738 857 941 1.215 1.527 606 533 2.607 1.319 832 842 214 245
Totale 47.479