IRIS
SINIGAGLIA, MILENA GRAZIA RITA
 Distribuzione geografica
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Continente #
EU - Europa 13.822
NA - Nord America 13.793
AS - Asia 10.563
SA - Sud America 1.509
AF - Africa 173
Continente sconosciuto - Info sul continente non disponibili 38
OC - Oceania 23
Totale 39.921
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Nazione #
US - Stati Uniti d'America 13.582
CN - Cina 4.538
IE - Irlanda 3.874
SG - Singapore 2.957
UA - Ucraina 2.586
SE - Svezia 1.865
IT - Italia 1.709
BR - Brasile 1.237
RU - Federazione Russa 1.085
HK - Hong Kong 930
DE - Germania 773
TR - Turchia 772
FI - Finlandia 560
IN - India 548
FR - Francia 495
VN - Vietnam 366
GB - Regno Unito 339
BE - Belgio 112
CA - Canada 99
AR - Argentina 90
MX - Messico 86
PL - Polonia 86
CZ - Repubblica Ceca 70
AT - Austria 61
BD - Bangladesh 54
EC - Ecuador 51
ES - Italia 47
ZA - Sudafrica 45
ID - Indonesia 42
IQ - Iraq 38
NL - Olanda 37
EU - Europa 33
PH - Filippine 33
PK - Pakistan 33
DZ - Algeria 32
JP - Giappone 30
MY - Malesia 30
CO - Colombia 28
PE - Perù 28
CL - Cile 27
MT - Malta 24
UZ - Uzbekistan 24
AU - Australia 20
LT - Lituania 20
MA - Marocco 19
VE - Venezuela 19
IR - Iran 18
PY - Paraguay 18
KR - Corea 17
SA - Arabia Saudita 14
TW - Taiwan 14
AE - Emirati Arabi Uniti 13
EG - Egitto 13
TN - Tunisia 13
JO - Giordania 12
GR - Grecia 11
KE - Kenya 11
IL - Israele 10
RO - Romania 10
LK - Sri Lanka 9
CH - Svizzera 8
NP - Nepal 8
PT - Portogallo 8
TH - Thailandia 8
AZ - Azerbaigian 7
BH - Bahrain 7
BB - Barbados 6
GA - Gabon 6
HR - Croazia 6
HU - Ungheria 6
NG - Nigeria 6
NO - Norvegia 6
SK - Slovacchia (Repubblica Slovacca) 6
UY - Uruguay 6
BO - Bolivia 5
KZ - Kazakistan 5
OM - Oman 5
AO - Angola 4
JM - Giamaica 4
KW - Kuwait 4
LV - Lettonia 4
PA - Panama 4
SN - Senegal 4
AL - Albania 3
BG - Bulgaria 3
CM - Camerun 3
ET - Etiopia 3
GE - Georgia 3
NZ - Nuova Zelanda 3
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A2 - ???statistics.table.value.countryCode.A2??? 2
AM - Armenia 2
BN - Brunei Darussalam 2
CI - Costa d'Avorio 2
CR - Costa Rica 2
DO - Repubblica Dominicana 2
GH - Ghana 2
KG - Kirghizistan 2
LB - Libano 2
NA - Namibia 2
Totale 39.891
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Città #
Dublin 3.862
Chandler 2.069
Jacksonville 1.810
Singapore 1.350
Dearborn 1.331
Nyköping 1.218
Nanjing 926
Hong Kong 920
Ashburn 880
Beijing 842
Wilmington 542
Dallas 474
Santa Clara 455
Foggia 439
Princeton 401
Nanchang 387
Ann Arbor 342
San Mateo 326
Moscow 271
New York 245
The Dalles 238
Shenyang 221
Munich 181
Kunming 178
Boardman 177
Tianjin 171
Woodbridge 162
Hebei 157
Helsinki 154
Jiaxing 153
Hilden 145
Los Angeles 140
Ho Chi Minh City 139
Des Moines 132
Jinan 115
Changsha 112
Brussels 110
São Paulo 101
Guangzhou 96
Seattle 89
Shanghai 89
Hangzhou 86
Ningbo 76
Hanoi 75
Turku 75
Zhengzhou 74
Rome 68
Bari 66
Taizhou 51
Redwood City 49
Rio de Janeiro 48
Brno 45
Brooklyn 44
Pune 42
Vienna 42
Lanzhou 39
London 38
Changchun 37
Chicago 37
Orange 37
San Francisco 37
Milan 35
Council Bluffs 33
Naples 29
Fuzhou 28
Auburn Hills 27
Belo Horizonte 26
Boston 26
Falkenstein 26
Kraków 25
Toronto 25
Warsaw 25
Brasília 24
Johannesburg 24
Montreal 24
Msida 24
Curitiba 23
Nuremberg 23
Tashkent 23
Mexico City 22
Wuhan 22
Bologna 21
Chennai 20
Hefei 20
Stevenage 20
Taranto 20
Martina Franca 19
Quito 19
Shenzhen 19
Lima 18
Norwalk 18
Olomouc 18
Porto Alegre 18
Tokyo 18
Jakarta 17
Manfredonia 17
Stockholm 17
Atlanta 16
Xian 16
Campinas 15
Totale 24.076
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Nome #
Shelf life prolongation of fruit juices through essential oils and homogenization: a review 283
Influenza del confezionamento sulla shelf-life di ortaggi di IV gamma "Qualità microbiologica di finocchi (Foeniculum vulgare) 183
Functional beverages: the emerging side of functional foods. Commercial trends, research, and health implications 181
Composti naturali per migliorare la stabilità microbiologica di pasta fresca a base di amaranto 180
Attività antifungina di batteri lattici non starter (NSLAB): in fluenza di pH e NaCl 180
Using physical approaches for the attenuation of lactic acid bacteria in an organic rice beverage 161
A head space gas analyzing approach for evaluating the shelf life of mozzarella cheese. 159
Proteolytic activity of molds and their metabiotic association with Salmonella in a model system 158
A study on quality loss of minimally processed grapes as affected by film packaging 155
Impact of Gluten-FriendlyTM technology on wheat kernel endosperm and gluten protein structure in seeds by light and electron microscopy 153
Shelf-life modelling for fresh-cut vegetables. 152
Validazione microbiologica di un trattamento pastorizzante a microonde di crema di asparagi 152
Influence of prebiotics on Lactobacillus reuteri death kinetics under sub-optimal temperatures and pH 152
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) 151
Study on Bioactivity of Cell-Free Filtrates From Dairy Propionibacteria 150
Brewer’s yeast in controller and uncontrolled fermentation, with a focus on novel, non-conventional and superior strains 150
Selection of promising strains of probiotics for foods: Proposal for a possible flow-chart with a special focus on the dark side of probiotics 149
Effetto della pastorizzazione su spore di Alicyclobacillus aciditerrestris in presenza di chitosano a basso peso molecolare”. 148
Ochratoxin A released back into the medium by Saccharomyces cerevisiae as a function of the strain, washing medium, and fermentative conditions 147
Antimicrobial effectiveness of lysozyme against Alicyclobacillus acidoterrestris in a model system. 146
Procedimento per la produzione di matrici attive con funzioni antimicrobiche 145
Yeasts isolated from olive mill wastewaters from southern Italy: technological characterization and potential use for phenol removal. 143
“Metodo per identificare la predisposizione all’infertilità maschile basato su polimorfismi del gene del recettore della vitamina D” 141
Application of Mathematical predictive model to study the alcholic fermentation. 140
Significato tecnologico delle Pseudomonadaceae nella mozzarella: effetto di antimicrobici naturali e valutazione del metabolismo con metodiche alternative 140
Modeling Alicyclobacillus acidoterrestris under monolaurin action 139
A head space gas chromatographic approach for the monitoring of the microbial cell activity and the cell viability evaluation 138
Active packaging: studio e messa a punto di assorbitori di ossigeno di tipo biologico 137
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. 137
Combined effects of Temperature, Water activity, and pH on Alicyclobacillus aciditerrestris spores 136
Validazione di un modello deterministico per lo studio del processo di fermentazione alcolica mediante il monitoraggio di lieviti ed analiti specifici 136
A novel approach for calculating shelf life of minimally processed vegetables 135
Acetobacter cerevisiae bent for biofilm formation and survival as planktonic and sessile cells. 134
Use of starter cultures in olives: a not correct use could cause a delay of performances 133
Applicazione del Central Composite Design allo studio dell’influenza di alcuni fattori sulla reazione di Maillard 133
Immobilizzazione di Lactobacillus plantarum in alginato di sodio: influenza di stress applicati alla precoltura cellulare 132
Influence of nutrients on growth, biomass production and acidifying ability of Lactobacillus plantarum, isolated from table olives 131
Use of biodegradable films for prolonging the shelf life of minimally processed lettuce 131
Antifungal activity of fatty acids and their monoglycerides against Fusarium spp. in a laboratory medium. 130
Non-starter lactic acid bacteria biofilms: a means to control the growth of Listeria monocytogenes in soft cheese. 130
Differential adsorption of ochratoxin A and anthocyanins by inactivated yeasts and yeast cell walls during simulation of wine aging 129
Metabiotic effects of Fusarium spp. on Escherichia coli O157:H7 and Listeria monocytogenes on raw portioned tomatoes. Journal of Food Protection. 128
Effects of different surface treatments on ripening of Canestrato Pugliese cheese 128
Use of microfungi in the treatment of oak chips: possible effects on wine 128
Cartterizzazione fenotipica di ceppi di Alicyclobacillus spp. isolati da suolo 128
A Focus on Quality and Safety Traits of Saccharomyces cerevisiae Isolated from Uva di Troia Grape Variety 128
Selection of wild lactic acid bacteria for sausages: Design of a selection protocol combining statistic tools, technological and functional properties 128
Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances 128
Attività antimicrobica di composti naturali nei confronti di Listeria monocytogenes e Escherichia coli 0157:H7 127
Bioremediation of olive mill wastewater by yeasts-a review of the criteria for the selection of the most promising strains 127
Combined effects of thymol, carvacrol and grapefruit seed extract on lipid oxidation and colour stability of poultry meat preparations. 127
Use of essential oils and plant extracts for food preservation. 127
Attività antimicrobica di chitosano ad alto peso molecolare nei confronti di microrganismi patogeni e alteranti 127
Viability of Lactobacillus reuteri in fruit juices 127
Combined effects of temperature, ammonium and glucose concentrations on the yeast growth-cycle in a model wine system. 126
Antifungal activity of eugenol against Penicillium, Aspergillus and Fusarium species 126
Influence of the initial nitrogen content on the yeast growth-cycle in a model wine system 126
In vivo stability of the complex ochratoxin A - Saccharomyces cerevisiae starter strains 126
Microbial resources and enological significance: Opportunities and benefits 126
Use of active compounds for prolonging the shelf life of mozzarella cheese 125
Technological and spoiling characteristics of the yeast microflora isolated from Bella di Cerignola table olives. 125
Antimicrobial activity and mode of action of chitosan against Pichia subpelliculosa 124
Effects of the high pressure of homogenization on some spoiling microorganisms, representative of fruit juice microflora inoculated in saline solution 124
Lemon Extract as Preservative for Malolactic Fermentation 124
Isolation and characterization of plant growth promoting rhizobacteria (PGPR) for improving nutrient use efficiency in durum wheat 124
A case study on the use of ultrasound for the inhibition of Escherichia coli O157:H7 and Listeria monocytogenes in almond milk 124
Use of high pressure homogenization as a mean to control the growth of foodborne moulds in tomato juice. 123
Estimating packaging atmosphere-temperature effects on shelf life of cod fillets 123
Use of chitosan to prolong Mozzarella cheese shelf life 123
Challenges for the production of probiotic fruit juices 123
Autochthonous lactic acid bacteria with probiotic aptitudes as starter cultures for fish-based products 123
Fate of anthocyanins in the presence of inactivated yeasts and yeast cell walls during simulation of wine aging 123
Use of a micro-dilution method to assess the bioactivity of vanillic acid agints coliforms and Pseudomonadaceae, isolated from Italian mozzarella cheese 122
Biopreservation of Fresh Fish Fillets 122
Attività antimicrobica dell'eugenolo nei confronti di Listeria monocytogenes ed Escherichia coli O157:H7 122
Yeast cells as adsorbing tools to remove ochratoxin A in a model wine 122
Comparison of direct microbial count for planktonic and sessile enumeration 122
Use of Central Composite Design in food microbiology: a case study on the effects of secondary phenolis on lactic acid bacteria from olives 122
Influenza delle Muffe sulla Qualità del Canestrato Pugliese 121
Innovative active packaging system to prolong the shelf life of mozzarella cheese 121
A study on the antimicrobial activity of thymol intended as a natural preservative 121
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 121
Thymol and Modified Atmosphere Packaging to Control Microbiological Spoilage in Packed Fresh Fish Hamburgers 120
Assorbitori di ossigeno biologici intrappolati in film polimerici – La confezione che respira 120
Use of Entrapped Microorganisms as Biological Oxygen-Scavengers in Food Packaging Applications 120
Microbial characterization of table olives processed according to spanish and natural styles 120
Adhesion properties of lactic acid bacteria isolated from italian table olives, and propionibacteria 120
Food design and innovation: the cereal-based drinks 120
Biofilm formation by potentially probiotic Saccharomyces cerevisiae strains 120
Comparison of mycoflora associated to Canestrato Pugliese cheese produced according three protocols. 119
Microbiological characteristics of poultry patties in relation to packaging atmosphere. 119
Study on the synergic effect of natural compounds on the microbial quality decay of packed fish hamburger 119
Selection of authochtonous Saccharomyces cerevisiae strains as wine starters using a polyphasic approach and ochratoxin A removal 119
Modello deterministico per lo studio della fermentazione alcolica 118
Antifungal activity of fatty acids and their monoclycerides against Fusarium spp. in a model system. 118
Lemon Extract Effectiveness on Spoilage Foodborne Microorganisms 118
Indagine preliminare sulla qualità di olive "Bella di Cerignola". Studio del quadro microbiologico in caso di conservazione non idonea. 118
Decontamination of ochratoxin A by yeasts: possibl approaches and factor leading to toxin removal in wine 118
Effectiveness of fatty acids and their monoglycerides against Gram-negative pathogens. 117
Changes in free fatty acid and diglyceride compounds in short-ripening dry cured sausage 117
Totale 13.392
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Categoria #
all - tutte 210.598
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 210.598
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20211.802 0 0 0 0 0 185 426 98 538 455 36 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
2025/20265.242 857 941 1.215 1.527 606 96 0 0 0 0 0 0
Totale 40.983