IRIS
SINIGAGLIA, MILENA GRAZIA RITA
 Distribuzione geografica
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Continente #
NA - Nord America 18.460
EU - Europa 15.512
AS - Asia 11.551
SA - Sud America 1.672
Continente sconosciuto - Info sul continente non disponibili 1.133
AF - Africa 237
OC - Oceania 28
Totale 48.593
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Nazione #
US - Stati Uniti d'America 18.159
CN - Cina 4.765
IE - Irlanda 3.867
SG - Singapore 3.296
UA - Ucraina 2.584
RU - Federazione Russa 2.079
SE - Svezia 1.863
IT - Italia 1.849
BR - Brasile 1.326
HK - Hong Kong 984
FR - Francia 910
DE - Germania 820
TR - Turchia 780
IN - India 592
FI - Finlandia 562
VN - Vietnam 536
GB - Regno Unito 363
CA - Canada 133
AR - Argentina 122
BE - Belgio 113
MX - Messico 110
PL - Polonia 102
BD - Bangladesh 80
CZ - Repubblica Ceca 71
IQ - Iraq 69
ES - Italia 62
AT - Austria 61
EC - Ecuador 57
ZA - Sudafrica 57
ID - Indonesia 48
NL - Olanda 47
PK - Pakistan 45
DZ - Algeria 43
JP - Giappone 41
PH - Filippine 41
CO - Colombia 38
EU - Europa 33
MY - Malesia 33
PE - Perù 31
VE - Venezuela 31
CL - Cile 30
UZ - Uzbekistan 30
MA - Marocco 26
AU - Australia 24
MT - Malta 24
TN - Tunisia 23
LT - Lituania 21
PY - Paraguay 21
SA - Arabia Saudita 21
EG - Egitto 20
IR - Iran 18
KR - Corea 18
JO - Giordania 17
AE - Emirati Arabi Uniti 16
GR - Grecia 16
KE - Kenya 16
RO - Romania 15
TW - Taiwan 14
AZ - Azerbaigian 12
LK - Sri Lanka 12
PT - Portogallo 12
JM - Giamaica 11
OM - Oman 11
CH - Svizzera 10
HR - Croazia 10
IL - Israele 10
NP - Nepal 10
TH - Thailandia 10
UY - Uruguay 9
BB - Barbados 8
NG - Nigeria 8
SN - Senegal 8
AL - Albania 7
BH - Bahrain 7
NO - Norvegia 7
BO - Bolivia 6
GA - Gabon 6
HU - Ungheria 6
KZ - Kazakistan 6
LV - Lettonia 6
PA - Panama 6
SK - Slovacchia (Repubblica Slovacca) 6
CR - Costa Rica 5
KW - Kuwait 5
MD - Moldavia 5
TT - Trinidad e Tobago 5
AO - Angola 4
CM - Camerun 4
ET - Etiopia 4
GE - Georgia 4
HN - Honduras 4
LB - Libano 4
NI - Nicaragua 4
NZ - Nuova Zelanda 4
PR - Porto Rico 4
XK - ???statistics.table.value.countryCode.XK??? 4
BG - Bulgaria 3
DO - Repubblica Dominicana 3
PS - Palestinian Territory 3
SY - Repubblica araba siriana 3
Totale 47.449
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Città #
Dublin 3.855
San Jose 2.951
Chandler 2.065
Jacksonville 1.807
Singapore 1.519
Dearborn 1.328
Nyköping 1.215
Ashburn 1.183
Hong Kong 974
Nanjing 924
Beijing 908
Wilmington 542
Santa Clara 497
Dallas 484
Council Bluffs 455
Foggia 441
Princeton 400
Nanchang 386
Columbus 366
Lauterbourg 365
Ann Arbor 342
San Mateo 327
Moscow 312
The Dalles 278
New York 269
Shenyang 221
Ho Chi Minh City 188
Munich 181
Kunming 178
Boardman 177
Tianjin 171
Woodbridge 163
Helsinki 157
Hebei 156
Jiaxing 151
Los Angeles 146
Hilden 145
Des Moines 136
Jinan 115
Changsha 112
Brussels 111
Hanoi 110
São Paulo 108
Guangzhou 96
Shanghai 93
Seattle 90
Hangzhou 85
Bari 77
Ningbo 76
Rome 76
Turku 75
Zhengzhou 74
Taizhou 51
Brooklyn 50
Redwood City 49
Rio de Janeiro 48
Brno 45
Pune 43
Vienna 42
Chicago 41
Milan 41
London 40
Warsaw 40
Lanzhou 38
San Francisco 38
Changchun 37
Frankfurt am Main 37
Orange 37
Toronto 33
Chennai 31
Montreal 31
Nuremberg 31
Orem 31
Fuzhou 30
Johannesburg 30
Naples 30
Mexico City 29
Atlanta 27
Auburn Hills 27
Boston 27
Paris 27
Tashkent 27
Belo Horizonte 26
Brasília 26
Falkenstein 26
Tokyo 26
Baghdad 25
Kraków 25
Msida 24
Curitiba 23
Da Nang 23
Wuhan 22
Bologna 21
Hefei 21
Hillsboro 21
Modena 21
Phoenix 21
Quito 21
Haiphong 20
Stevenage 20
Totale 29.161
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Nome #
Shelf life prolongation of fruit juices through essential oils and homogenization: a review 306
Attività antifungina di batteri lattici non starter (NSLAB): in fluenza di pH e NaCl 207
Functional beverages: the emerging side of functional foods. Commercial trends, research, and health implications 202
Composti naturali per migliorare la stabilità microbiologica di pasta fresca a base di amaranto 199
Influenza del confezionamento sulla shelf-life di ortaggi di IV gamma "Qualità microbiologica di finocchi (Foeniculum vulgare) 193
A head space gas analyzing approach for evaluating the shelf life of mozzarella cheese. 184
Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances 179
A study on quality loss of minimally processed grapes as affected by film packaging 178
Proteolytic activity of molds and their metabiotic association with Salmonella in a model system 176
Using physical approaches for the attenuation of lactic acid bacteria in an organic rice beverage 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) 175
Influence of prebiotics on Lactobacillus reuteri death kinetics under sub-optimal temperatures and pH 173
Selection of promising strains of probiotics for foods: Proposal for a possible flow-chart with a special focus on the dark side of probiotics 172
Impact of Gluten-FriendlyTM technology on wheat kernel endosperm and gluten protein structure in seeds by light and electron microscopy 172
Validazione microbiologica di un trattamento pastorizzante a microonde di crema di asparagi 169
Study on Bioactivity of Cell-Free Filtrates From Dairy Propionibacteria 169
Ochratoxin A released back into the medium by Saccharomyces cerevisiae as a function of the strain, washing medium, and fermentative conditions 167
Brewer’s yeast in controller and uncontrolled fermentation, with a focus on novel, non-conventional and superior strains 167
Antimicrobial effectiveness of lysozyme against Alicyclobacillus acidoterrestris in a model system. 166
Shelf-life modelling for fresh-cut vegetables. 166
Yeasts isolated from olive mill wastewaters from southern Italy: technological characterization and potential use for phenol removal. 166
Procedimento per la produzione di matrici attive con funzioni antimicrobiche 164
A head space gas chromatographic approach for the monitoring of the microbial cell activity and the cell viability evaluation 164
Effetto della pastorizzazione su spore di Alicyclobacillus aciditerrestris in presenza di chitosano a basso peso molecolare”. 162
A novel approach for calculating shelf life of minimally processed vegetables 162
Application of Mathematical predictive model to study the alcholic fermentation. 160
Modeling Alicyclobacillus acidoterrestris under monolaurin action 159
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. 157
Validazione di un modello deterministico per lo studio del processo di fermentazione alcolica mediante il monitoraggio di lieviti ed analiti specifici 156
Active packaging: studio e messa a punto di assorbitori di ossigeno di tipo biologico 156
“Metodo per identificare la predisposizione all’infertilità maschile basato su polimorfismi del gene del recettore della vitamina D” 156
Use of starter cultures in olives: a not correct use could cause a delay of performances 155
Combined effects of Temperature, Water activity, and pH on Alicyclobacillus aciditerrestris spores 155
Significato tecnologico delle Pseudomonadaceae nella mozzarella: effetto di antimicrobici naturali e valutazione del metabolismo con metodiche alternative 154
A Focus on Quality and Safety Traits of Saccharomyces cerevisiae Isolated from Uva di Troia Grape Variety 153
Antifungal activity of fatty acids and their monoglycerides against Fusarium spp. in a laboratory medium. 152
Applicazione del Central Composite Design allo studio dell’influenza di alcuni fattori sulla reazione di Maillard 152
Effects of different surface treatments on ripening of Canestrato Pugliese cheese 152
A case study on the use of ultrasound for the inhibition of Escherichia coli O157:H7 and Listeria monocytogenes in almond milk 152
Use of biodegradable films for prolonging the shelf life of minimally processed lettuce 151
Use of essential oils and plant extracts for food preservation. 151
Acetobacter cerevisiae bent for biofilm formation and survival as planktonic and sessile cells. 151
A study on the antimicrobial activity of thymol intended as a natural preservative 149
Influence of nutrients on growth, biomass production and acidifying ability of Lactobacillus plantarum, isolated from table olives 148
Antimicrobial activity and mode of action of chitosan against Pichia subpelliculosa 148
Technological and spoiling characteristics of the yeast microflora isolated from Bella di Cerignola table olives. 148
Differential adsorption of ochratoxin A and anthocyanins by inactivated yeasts and yeast cell walls during simulation of wine aging 148
Metabiotic effects of Fusarium spp. on Escherichia coli O157:H7 and Listeria monocytogenes on raw portioned tomatoes. Journal of Food Protection. 147
Autochthonous lactic acid bacteria with probiotic aptitudes as starter cultures for fish-based products 147
Attività antimicrobica di composti naturali nei confronti di Listeria monocytogenes e Escherichia coli 0157:H7 146
Bioremediation of olive mill wastewater by yeasts-a review of the criteria for the selection of the most promising strains 146
Use of high pressure homogenization as a mean to control the growth of foodborne moulds in tomato juice. 146
Antifungal activity of eugenol against Penicillium, Aspergillus and Fusarium species 146
Use of active compounds for prolonging the shelf life of mozzarella cheese 146
Biopreservation of Fresh Fish Fillets 146
Immobilizzazione di Lactobacillus plantarum in alginato di sodio: influenza di stress applicati alla precoltura cellulare 146
Viability of Lactobacillus reuteri in fruit juices 146
Non-starter lactic acid bacteria biofilms: a means to control the growth of Listeria monocytogenes in soft cheese. 144
Estimating packaging atmosphere-temperature effects on shelf life of cod fillets 144
Effects of the high pressure of homogenization on some spoiling microorganisms, representative of fruit juice microflora inoculated in saline solution 144
Attività antimicrobica di chitosano ad alto peso molecolare nei confronti di microrganismi patogeni e alteranti 144
Cartterizzazione fenotipica di ceppi di Alicyclobacillus spp. isolati da suolo 144
Combined effects of temperature, ammonium and glucose concentrations on the yeast growth-cycle in a model wine system. 143
Growth inhibition by glucose oxidase system of enterotoxic Escherichia coli and Salmonella derby: in vitro studies 143
Use of microfungi in the treatment of oak chips: possible effects on wine 143
Use of a micro-dilution method to assess the bioactivity of vanillic acid agints coliforms and Pseudomonadaceae, isolated from Italian mozzarella cheese 142
Effect of temperature on shelf-life and microbial population of lightly processed cactus pear fruits 142
Influence of the initial nitrogen content on the yeast growth-cycle in a model wine system 142
Microbiological characteristics of poultry patties in relation to packaging atmosphere. 142
Combined effects of thymol, carvacrol and grapefruit seed extract on lipid oxidation and colour stability of poultry meat preparations. 142
Attività antimicrobica dell'eugenolo nei confronti di Listeria monocytogenes ed Escherichia coli O157:H7 142
Challenges for the production of probiotic fruit juices 142
Selection of wild lactic acid bacteria for sausages: Design of a selection protocol combining statistic tools, technological and functional properties 142
Alginate-microencapsulation of Lactobacillus casei and Bifidobacterium bifidum: Performances of encapsulated microorganisms and bead-validation in lamb rennet 142
Thymol and Modified Atmosphere Packaging to Control Microbiological Spoilage in Packed Fresh Fish Hamburgers 141
Combined action of hexanal and MAP on minimally processed cactus pear fruit. 141
In vivo stability of the complex ochratoxin A - Saccharomyces cerevisiae starter strains 141
Isolation and characterization of plant growth promoting rhizobacteria (PGPR) for improving nutrient use efficiency in durum wheat 141
Antifungal activity of fatty acids and their monoclycerides against Fusarium spp. in a model system. 140
Comparison of mycoflora associated to Canestrato Pugliese cheese produced according three protocols. 140
Influenza delle Muffe sulla Qualità del Canestrato Pugliese 140
Microbial characterization of table olives processed according to spanish and natural styles 140
Indagine preliminare sulla qualità di olive "Bella di Cerignola". Studio del quadro microbiologico in caso di conservazione non idonea. 140
Yeast cells as adsorbing tools to remove ochratoxin A in a model wine 140
A possible approach to assess acidification of meat starter cultures: a case study for some wild strains of Lactobacillus plantarum 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
Changes in free fatty acid and diglyceride compounds in short-ripening dry cured sausage 139
Assorbitori di ossigeno biologici intrappolati in film polimerici – La confezione che respira 139
Selection of authochtonous Saccharomyces cerevisiae strains as wine starters using a polyphasic approach and ochratoxin A removal 139
Use of alginate beads as carriers for lactic acid bacteria in a structured system and preliminary validation in a meat product 139
Study on the synergic effect of natural compounds on the microbial quality decay of packed fish hamburger 138
Modello deterministico per lo studio della fermentazione alcolica 137
Lemon Extract Effectiveness on Spoilage Foodborne Microorganisms 137
Use of chitosan to prolong Mozzarella cheese shelf life 137
Lemon Extract as Preservative for Malolactic Fermentation 137
Application of chitosan coating on fresh-cut strawberries 137
Comparison of direct microbial count for planktonic and sessile enumeration 137
Microbial resources and enological significance: Opportunities and benefits 137
Use of Central Composite Design in food microbiology: a case study on the effects of secondary phenolis on lactic acid bacteria from olives 137
Innovative active packaging system to prolong the shelf life of mozzarella cheese 136
Totale 15.376
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Categoria #
all - tutte 239.667
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 239.667
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.996 0 23 28 56 152 44 88 198 317 337 130 623
2022/20239.243 799 504 438 516 526 814 67 659 4.458 72 184 206
2023/20241.668 225 91 74 81 160 497 31 121 10 49 32 297
2024/20256.717 302 51 207 291 272 880 874 334 1.658 471 734 643
2025/202611.849 857 939 1.213 1.523 606 531 2.603 1.315 832 841 214 375
2026/20271.080 217 863 0 0 0 0 0 0 0 0 0 0
Totale 48.593