IRIS
SINIGAGLIA, MILENA GRAZIA RITA
 Distribuzione geografica
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Continente #
NA - Nord America 20.657
EU - Europa 15.690
AS - Asia 11.611
SA - Sud America 1.720
Continente sconosciuto - Info sul continente non disponibili 1.149
AF - Africa 243
OC - Oceania 28
Totale 51.098
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Nazione #
US - Stati Uniti d'America 20.198
CN - Cina 4.775
IE - Irlanda 3.877
SG - Singapore 3.309
UA - Ucraina 2.591
RU - Federazione Russa 2.083
IT - Italia 1.949
SE - Svezia 1.867
BR - Brasile 1.367
HK - Hong Kong 989
FR - Francia 914
DE - Germania 822
TR - Turchia 782
IN - India 596
FI - Finlandia 563
VN - Vietnam 538
GB - Regno Unito 400
CA - Canada 218
AR - Argentina 123
BE - Belgio 113
MX - Messico 111
PL - Polonia 102
BD - Bangladesh 81
CZ - Repubblica Ceca 71
IQ - Iraq 69
ES - Italia 64
ID - Indonesia 64
AT - Austria 61
EC - Ecuador 60
ZA - Sudafrica 59
NL - Olanda 47
PK - Pakistan 45
DZ - Algeria 44
PH - Filippine 44
JP - Giappone 41
CO - Colombia 39
MY - Malesia 34
EU - Europa 33
VE - Venezuela 32
PE - Perù 31
CL - Cile 30
UZ - Uzbekistan 30
MA - Marocco 26
AU - Australia 24
MT - Malta 24
TN - Tunisia 24
CR - Costa Rica 23
LT - Lituania 23
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
GT - Guatemala 16
KE - Kenya 16
RO - Romania 15
TT - Trinidad e Tobago 15
TW - Taiwan 14
HN - Honduras 13
JM - Giamaica 13
PT - Portogallo 13
AZ - Azerbaigian 12
IL - Israele 12
LK - Sri Lanka 12
OM - Oman 11
CH - Svizzera 10
HR - Croazia 10
NP - Nepal 10
TH - Thailandia 10
BB - Barbados 9
NI - Nicaragua 9
UY - Uruguay 9
NG - Nigeria 8
SN - Senegal 8
AL - Albania 7
BH - Bahrain 7
BO - Bolivia 7
NO - Norvegia 7
GA - Gabon 6
HU - Ungheria 6
KZ - Kazakistan 6
LV - Lettonia 6
PA - Panama 6
SK - Slovacchia (Repubblica Slovacca) 6
KW - Kuwait 5
MD - Moldavia 5
PR - Porto Rico 5
SV - El Salvador 5
AO - Angola 4
BS - Bahamas 4
CM - Camerun 4
EE - Estonia 4
ET - Etiopia 4
GE - Georgia 4
LB - Libano 4
NZ - Nuova Zelanda 4
XK - ???statistics.table.value.countryCode.XK??? 4
Totale 49.922
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Città #
Dublin 3.864
San Jose 3.193
Chandler 2.069
Jacksonville 1.813
Singapore 1.525
Ashburn 1.398
Dearborn 1.331
Nyköping 1.218
Hong Kong 978
Nanjing 926
Beijing 908
Wilmington 543
Santa Clara 533
Dallas 515
Council Bluffs 508
Foggia 444
Columbus 419
Princeton 415
Nanchang 387
Lauterbourg 366
Ann Arbor 342
San Mateo 328
Moscow 313
New York 295
The Dalles 278
Shenyang 221
Los Angeles 211
Ho Chi Minh City 189
Munich 181
Boardman 179
Kunming 178
Tianjin 172
Woodbridge 163
Hebei 157
Helsinki 157
Jiaxing 153
Hilden 145
Des Moines 136
Jinan 115
Changsha 112
Brussels 111
Hanoi 111
Seattle 111
São Paulo 109
Guangzhou 96
Shanghai 93
Hangzhou 86
Rome 84
Bari 81
Ningbo 76
Turku 75
Zhengzhou 74
Ft. Washington 73
Fresno 72
Brooklyn 63
Taizhou 51
Redwood City 49
Chicago 48
Rio de Janeiro 48
Montreal 47
Brno 45
London 44
Naples 44
Milan 43
Pune 43
Phoenix 42
Vienna 42
Toronto 40
Warsaw 40
Lanzhou 39
San Francisco 39
New Providence 38
Changchun 37
Frankfurt am Main 37
Orange 37
Atlanta 36
Agrolândia 31
Chennai 31
Johannesburg 31
Nuremberg 31
Orem 31
Boston 30
Brasília 30
Fuzhou 30
Mexico City 29
Auburn Hills 27
Paris 27
Tashkent 27
Belo Horizonte 26
Falkenstein 26
Tokyo 26
Baghdad 25
Kraków 25
Madison 24
Msida 24
Bologna 23
Curitiba 23
Da Nang 23
Modena 22
Wuhan 22
Totale 30.226
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Nome #
Shelf life prolongation of fruit juices through essential oils and homogenization: a review 309
Attività antifungina di batteri lattici non starter (NSLAB): in fluenza di pH e NaCl 212
Functional beverages: the emerging side of functional foods. Commercial trends, research, and health implications 207
Composti naturali per migliorare la stabilità microbiologica di pasta fresca a base di amaranto 202
Influenza del confezionamento sulla shelf-life di ortaggi di IV gamma "Qualità microbiologica di finocchi (Foeniculum vulgare) 196
Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances 195
A head space gas analyzing approach for evaluating the shelf life of mozzarella cheese. 191
A study on quality loss of minimally processed grapes as affected by film packaging 187
Impact of Gluten-FriendlyTM technology on wheat kernel endosperm and gluten protein structure in seeds by light and electron microscopy 184
Proteolytic activity of molds and their metabiotic association with Salmonella in a model system 182
Using physical approaches for the attenuation of lactic acid bacteria in an organic rice beverage 182
Influence of prebiotics on Lactobacillus reuteri death kinetics under sub-optimal temperatures and pH 181
Selection of promising strains of probiotics for foods: Proposal for a possible flow-chart with a special focus on the dark side of probiotics 181
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) 179
Brewer’s yeast in controller and uncontrolled fermentation, with a focus on novel, non-conventional and superior strains 176
Ochratoxin A released back into the medium by Saccharomyces cerevisiae as a function of the strain, washing medium, and fermentative conditions 173
Yeasts isolated from olive mill wastewaters from southern Italy: technological characterization and potential use for phenol removal. 172
Validazione microbiologica di un trattamento pastorizzante a microonde di crema di asparagi 172
Study on Bioactivity of Cell-Free Filtrates From Dairy Propionibacteria 172
Antimicrobial effectiveness of lysozyme against Alicyclobacillus acidoterrestris in a model system. 170
Shelf-life modelling for fresh-cut vegetables. 168
A novel approach for calculating shelf life of minimally processed vegetables 168
Procedimento per la produzione di matrici attive con funzioni antimicrobiche 168
A head space gas chromatographic approach for the monitoring of the microbial cell activity and the cell viability evaluation 168
Effetto della pastorizzazione su spore di Alicyclobacillus aciditerrestris in presenza di chitosano a basso peso molecolare”. 167
Effects of different surface treatments on ripening of Canestrato Pugliese cheese 167
Use of starter cultures in olives: a not correct use could cause a delay of performances 165
Modeling Alicyclobacillus acidoterrestris under monolaurin action 164
Application of Mathematical predictive model to study the alcholic fermentation. 164
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. 164
Selection of wild lactic acid bacteria for sausages: Design of a selection protocol combining statistic tools, technological and functional properties 163
Validazione di un modello deterministico per lo studio del processo di fermentazione alcolica mediante il monitoraggio di lieviti ed analiti specifici 161
A Focus on Quality and Safety Traits of Saccharomyces cerevisiae Isolated from Uva di Troia Grape Variety 161
“Metodo per identificare la predisposizione all’infertilità maschile basato su polimorfismi del gene del recettore della vitamina D” 161
Combined effects of Temperature, Water activity, and pH on Alicyclobacillus aciditerrestris spores 159
Significato tecnologico delle Pseudomonadaceae nella mozzarella: effetto di antimicrobici naturali e valutazione del metabolismo con metodiche alternative 159
A case study on the use of ultrasound for the inhibition of Escherichia coli O157:H7 and Listeria monocytogenes in almond milk 159
Active packaging: studio e messa a punto di assorbitori di ossigeno di tipo biologico 158
Autochthonous lactic acid bacteria with probiotic aptitudes as starter cultures for fish-based products 158
Antifungal activity of fatty acids and their monoglycerides against Fusarium spp. in a laboratory medium. 157
Use of microfungi in the treatment of oak chips: possible effects on wine 156
Use of essential oils and plant extracts for food preservation. 156
Applicazione del Central Composite Design allo studio dell’influenza di alcuni fattori sulla reazione di Maillard 155
Microbiological characteristics of poultry patties in relation to packaging atmosphere. 155
Differential adsorption of ochratoxin A and anthocyanins by inactivated yeasts and yeast cell walls during simulation of wine aging 155
Antifungal activity of eugenol against Penicillium, Aspergillus and Fusarium species 154
Use of biodegradable films for prolonging the shelf life of minimally processed lettuce 154
Use of active compounds for prolonging the shelf life of mozzarella cheese 154
Attività antimicrobica di composti naturali nei confronti di Listeria monocytogenes e Escherichia coli 0157:H7 153
Influence of nutrients on growth, biomass production and acidifying ability of Lactobacillus plantarum, isolated from table olives 153
A study on the antimicrobial activity of thymol intended as a natural preservative 153
Acetobacter cerevisiae bent for biofilm formation and survival as planktonic and sessile cells. 153
Viability of Lactobacillus reuteri in fruit juices 152
Antimicrobial activity and mode of action of chitosan against Pichia subpelliculosa 151
Use of high pressure homogenization as a mean to control the growth of foodborne moulds in tomato juice. 151
Technological and spoiling characteristics of the yeast microflora isolated from Bella di Cerignola table olives. 151
Biopreservation of Fresh Fish Fillets 151
A possible approach to assess acidification of meat starter cultures: a case study for some wild strains of Lactobacillus plantarum 151
Encapsulation of Active Compounds in Fruit and Vegetable Juice Processing: Current State and Perspectives 151
Bioremediation of olive mill wastewater by yeasts-a review of the criteria for the selection of the most promising strains 150
Modelling the survival of starter lactic acid bacteria and Bifidobacterium bifidum in single and simultaneous cultures. 150
Changes in free fatty acid and diglyceride compounds in short-ripening dry cured sausage 150
Growth inhibition by glucose oxidase system of enterotoxic Escherichia coli and Salmonella derby: in vitro studies 150
Immobilizzazione di Lactobacillus plantarum in alginato di sodio: influenza di stress applicati alla precoltura cellulare 150
Microbial resources and enological significance: Opportunities and benefits 150
Metabiotic effects of Fusarium spp. on Escherichia coli O157:H7 and Listeria monocytogenes on raw portioned tomatoes. Journal of Food Protection. 149
Effect of temperature on shelf-life and microbial population of lightly processed cactus pear fruits 149
Non-starter lactic acid bacteria biofilms: a means to control the growth of Listeria monocytogenes in soft cheese. 149
Estimating packaging atmosphere-temperature effects on shelf life of cod fillets 149
Microbial characterization of table olives processed according to spanish and natural styles 149
Effects of the high pressure of homogenization on some spoiling microorganisms, representative of fruit juice microflora inoculated in saline solution 149
In vivo stability of the complex ochratoxin A - Saccharomyces cerevisiae starter strains 149
Attività antimicrobica di chitosano ad alto peso molecolare nei confronti di microrganismi patogeni e alteranti 148
Cartterizzazione fenotipica di ceppi di Alicyclobacillus spp. isolati da suolo 148
Yeast cells as adsorbing tools to remove ochratoxin A in a model wine 148
Alginate-microencapsulation of Lactobacillus casei and Bifidobacterium bifidum: Performances of encapsulated microorganisms and bead-validation in lamb rennet 148
Use of alginate beads as carriers for lactic acid bacteria in a structured system and preliminary validation in a meat product 148
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 148
Influence of the initial nitrogen content on the yeast growth-cycle in a model wine system 147
Combined effects of thymol, carvacrol and grapefruit seed extract on lipid oxidation and colour stability of poultry meat preparations. 147
Challenges for the production of probiotic fruit juices 147
Use of a micro-dilution method to assess the bioactivity of vanillic acid agints coliforms and Pseudomonadaceae, isolated from Italian mozzarella cheese 146
Antifungal activity of fatty acids and their monoclycerides against Fusarium spp. in a model system. 146
Combined effects of temperature, ammonium and glucose concentrations on the yeast growth-cycle in a model wine system. 146
Attività antimicrobica dell'eugenolo nei confronti di Listeria monocytogenes ed Escherichia coli O157:H7 146
Combined action of hexanal and MAP on minimally processed cactus pear fruit. 145
Assorbitori di ossigeno biologici intrappolati in film polimerici – La confezione che respira 145
Influenza delle Muffe sulla Qualità del Canestrato Pugliese 145
Use of chitosan to prolong Mozzarella cheese shelf life 145
Indagine preliminare sulla qualità di olive "Bella di Cerignola". Studio del quadro microbiologico in caso di conservazione non idonea. 145
Isolation and characterization of plant growth promoting rhizobacteria (PGPR) for improving nutrient use efficiency in durum wheat 145
Thymol and Modified Atmosphere Packaging to Control Microbiological Spoilage in Packed Fresh Fish Hamburgers 144
Comparison of mycoflora associated to Canestrato Pugliese cheese produced according three protocols. 144
Study on the synergic effect of natural compounds on the microbial quality decay of packed fish hamburger 144
Selection of authochtonous Saccharomyces cerevisiae strains as wine starters using a polyphasic approach and ochratoxin A removal 144
Biofilm formation by potentially probiotic Saccharomyces cerevisiae strains 144
Evaluation of fungal growth on olive-mill wastewaters treated at high temperature and by high-pressure homogenization 144
Adhesion properties of lactic acid bacteria isolated from italian table olives, and propionibacteria 143
Biotechnological application of yeasts in food science: Starter cultures, probiotics and enzyme production 143
Adherence to Gluten-Free Diet Restores Alpha Diversity in Celiac People but the Microbiome Composition Is Different to Healthy People 142
Totale 16.009
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Categoria #
all - tutte 250.920
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 250.920
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.948 0 0 0 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
2025/202611.868 857 941 1.215 1.527 606 533 2.607 1.319 832 842 214 375
2026/20273.489 218 1.021 838 1.412 0 0 0 0 0 0 0 0
Totale 51.098