IRIS
SINIGAGLIA, MILENA GRAZIA RITA
 Distribuzione geografica
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Continente #
EU - Europa 11.949
NA - Nord America 11.222
AS - Asia 5.739
SA - Sud America 66
AF - Africa 57
Continente sconosciuto - Info sul continente non disponibili 35
OC - Oceania 22
Totale 29.090
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Nazione #
US - Stati Uniti d'America 11.161
CN - Cina 3.876
IE - Irlanda 3.868
UA - Ucraina 2.563
SE - Svezia 1.849
IT - Italia 1.547
TR - Turchia 735
DE - Germania 557
IN - India 491
FR - Francia 469
FI - Finlandia 455
SG - Singapore 438
GB - Regno Unito 262
BE - Belgio 105
CZ - Repubblica Ceca 64
PL - Polonia 53
AT - Austria 38
CA - Canada 34
EU - Europa 33
DZ - Algeria 30
RU - Federazione Russa 28
PH - Filippine 26
MX - Messico 24
MY - Malesia 24
VN - Vietnam 23
PE - Perù 20
AU - Australia 19
ES - Italia 18
BR - Brasile 17
PK - Pakistan 14
HK - Hong Kong 13
TW - Taiwan 13
JP - Giappone 12
KR - Corea 12
GR - Grecia 11
ID - Indonesia 11
NL - Olanda 11
CL - Cile 10
IR - Iran 10
RO - Romania 9
CO - Colombia 8
LK - Sri Lanka 8
PT - Portogallo 8
CH - Svizzera 6
LT - Lituania 6
NG - Nigeria 6
AR - Argentina 5
BH - Bahrain 5
EC - Ecuador 5
HR - Croazia 5
IL - Israele 5
TH - Thailandia 5
EG - Egitto 4
JO - Giordania 4
NO - Norvegia 4
NP - Nepal 4
ZA - Sudafrica 4
GA - Gabon 3
HU - Ungheria 3
NZ - Nuova Zelanda 3
PA - Panama 3
SK - Slovacchia (Repubblica Slovacca) 3
A2 - ???statistics.table.value.countryCode.A2??? 2
BG - Bulgaria 2
CM - Camerun 2
GH - Ghana 2
IQ - Iraq 2
KG - Kirghizistan 2
MA - Marocco 2
SA - Arabia Saudita 2
SI - Slovenia 2
BI - Burundi 1
DK - Danimarca 1
KE - Kenya 1
KH - Cambogia 1
LU - Lussemburgo 1
MD - Moldavia 1
NA - Namibia 1
OM - Oman 1
PS - Palestinian Territory 1
TM - Turkmenistan 1
TZ - Tanzania 1
UY - Uruguay 1
Totale 29.090
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Città #
Dublin 3.859
Chandler 2.069
Jacksonville 1.810
Dearborn 1.331
Nyköping 1.218
Nanjing 926
Wilmington 542
Foggia 438
Beijing 411
Princeton 401
Ashburn 394
Nanchang 387
Ann Arbor 342
San Mateo 326
Singapore 265
Shenyang 220
New York 203
Kunming 178
Boardman 176
Tianjin 170
Woodbridge 162
Hebei 157
Jiaxing 153
Hilden 145
Des Moines 132
Helsinki 124
Jinan 115
Changsha 112
Brussels 103
Guangzhou 93
Shanghai 87
Hangzhou 86
Los Angeles 83
Seattle 77
Ningbo 76
Zhengzhou 73
Rome 62
Bari 51
Taizhou 51
Redwood City 49
Brno 45
Pune 40
Lanzhou 39
Changchun 37
Munich 37
Orange 37
Vienna 31
Milan 30
Fuzhou 28
Auburn Hills 27
Kraków 25
Naples 22
Wuhan 22
Hefei 20
Stevenage 20
Bologna 19
Martina Franca 19
Shenzhen 19
Norwalk 18
Xian 16
Hanover 15
Cedar Knolls 14
Haikou 14
London 14
Napoli 14
Borås 13
Lima 13
Olomouc 13
Parma 13
Taipei 13
Taranto 13
Chicago 12
Ho Chi Minh City 12
Jinhua 12
Modena 12
Torino 12
Kuala Lumpur 11
Mountain View 11
San Giovanni Rotondo 11
Bagnolo In Piano 9
Chengdu 9
Houston 9
Union de Credito Agricola de Hermosillo 9
Walnut 9
Florence 8
Hanoi 8
Manfredonia 8
Nürnberg 8
Philadelphia 8
San Severo 8
Segrate 8
Shaoxing 8
Toronto 8
Bordeaux 7
Brescia 7
Pescara 7
Saint Petersburg 7
Wuxi 7
Yangcheon-gu 7
Augusta 6
Totale 18.615
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Nome #
Shelf life prolongation of fruit juices through essential oils and homogenization: a review 245
Influenza del confezionamento sulla shelf-life di ortaggi di IV gamma "Qualità microbiologica di finocchi (Foeniculum vulgare) 162
Composti naturali per migliorare la stabilità microbiologica di pasta fresca a base di amaranto 149
Attività antifungina di batteri lattici non starter (NSLAB): in fluenza di pH e NaCl 140
Functional beverages: the emerging side of functional foods. Commercial trends, research, and health implications 133
Study on Bioactivity of Cell-Free Filtrates From Dairy Propionibacteria 131
Proteolytic activity of molds and their metabiotic association with Salmonella in a model system 131
Using physical approaches for the attenuation of lactic acid bacteria in an organic rice beverage 130
Selection of promising strains of probiotics for foods: Proposal for a possible flow-chart with a special focus on the dark side of probiotics 127
Effetto della pastorizzazione su spore di Alicyclobacillus aciditerrestris in presenza di chitosano a basso peso molecolare”. 123
Significato tecnologico delle Pseudomonadaceae nella mozzarella: effetto di antimicrobici naturali e valutazione del metabolismo con metodiche alternative 123
Validazione microbiologica di un trattamento pastorizzante a microonde di crema di asparagi 122
A head space gas analyzing approach for evaluating the shelf life of mozzarella cheese. 120
Procedimento per la produzione di matrici attive con funzioni antimicrobiche 120
Impact of Gluten-FriendlyTM technology on wheat kernel endosperm and gluten protein structure in seeds by light and electron microscopy 120
Validazione di un modello deterministico per lo studio del processo di fermentazione alcolica mediante il monitoraggio di lieviti ed analiti specifici 117
Modeling Alicyclobacillus acidoterrestris under monolaurin action 116
“Metodo per identificare la predisposizione all’infertilità maschile basato su polimorfismi del gene del recettore della vitamina D” 115
Antimicrobial effectiveness of lysozyme against Alicyclobacillus acidoterrestris in a model system. 113
Ochratoxin A released back into the medium by Saccharomyces cerevisiae as a function of the strain, washing medium, and fermentative conditions 113
Use of microfungi in the treatment of oak chips: possible effects on wine 112
A study on quality loss of minimally processed grapes as affected by film packaging 111
Yeasts isolated from olive mill wastewaters from southern Italy: technological characterization and potential use for phenol removal. 110
Applicazione del Central Composite Design allo studio dell’influenza di alcuni fattori sulla reazione di Maillard 110
Combined effects of Temperature, Water activity, and pH on Alicyclobacillus aciditerrestris spores 109
Brewer’s yeast in controller and uncontrolled fermentation, with a focus on novel, non-conventional and superior strains 109
Non-starter lactic acid bacteria biofilms: a means to control the growth of Listeria monocytogenes in soft cheese. 108
Combined effects of thymol, carvacrol and grapefruit seed extract on lipid oxidation and colour stability of poultry meat preparations. 108
Use of essential oils and plant extracts for food preservation. 108
Immobilizzazione di Lactobacillus plantarum in alginato di sodio: influenza di stress applicati alla precoltura cellulare 108
Influence of nutrients on growth, biomass production and acidifying ability of Lactobacillus plantarum, isolated from table olives 107
Use of starter cultures in olives: a not correct use could cause a delay of performances 106
Application of Mathematical predictive model to study the alcholic fermentation. 106
Use of chitosan to prolong Mozzarella cheese shelf life 106
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) 105
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. 105
Cartterizzazione fenotipica di ceppi di Alicyclobacillus spp. isolati da suolo 104
Yeast cells as adsorbing tools to remove ochratoxin A in a model wine 103
Influence of prebiotics on Lactobacillus reuteri death kinetics under sub-optimal temperatures and pH 103
Metabiotic effects of Fusarium spp. on Escherichia coli O157:H7 and Listeria monocytogenes on raw portioned tomatoes. Journal of Food Protection. 102
Use of biodegradable films for prolonging the shelf life of minimally processed lettuce 102
Viability of Lactobacillus reuteri in fruit juices 102
Attività antimicrobica di composti naturali nei confronti di Listeria monocytogenes e Escherichia coli 0157:H7 101
Active packaging: studio e messa a punto di assorbitori di ossigeno di tipo biologico 101
Microbial characterization of table olives processed according to spanish and natural styles 100
Technological and spoiling characteristics of the yeast microflora isolated from Bella di Cerignola table olives. 100
Lemon Extract as Preservative for Malolactic Fermentation 100
Attività antimicrobica di chitosano ad alto peso molecolare nei confronti di microrganismi patogeni e alteranti 100
Use of high pressure homogenization as a mean to control the growth of foodborne moulds in tomato juice. 99
Use of Entrapped Microorganisms as Biological Oxygen-Scavengers in Food Packaging Applications 99
Effects of different surface treatments on ripening of Canestrato Pugliese cheese 99
Attività antimicrobica dell'eugenolo nei confronti di Listeria monocytogenes ed Escherichia coli O157:H7 98
Use of a micro-dilution method to assess the bioactivity of vanillic acid agints coliforms and Pseudomonadaceae, isolated from Italian mozzarella cheese 97
Lemon Extract Effectiveness on Spoilage Foodborne Microorganisms 97
Effectiveness of fatty acids and their monoglycerides against Gram-negative pathogens. 97
Influence of the initial nitrogen content on the yeast growth-cycle in a model wine system 97
Development of Immobilized Lysozyme based Active Film 97
Effects of the high pressure of homogenization on some spoiling microorganisms, representative of fruit juice microflora inoculated in saline solution 97
Selection of autochthonous strains as promising starter cultures for Fior di Latte, a traditional cheese of southern Italy 97
Use of cell-free extract by bifidobacteria to enhance the vitality of Lactobacillus spp. 97
Isolation and characterization of plant growth promoting rhizobacteria (PGPR) for improving nutrient use efficiency in durum wheat 97
Assorbitori di ossigeno biologici intrappolati in film polimerici – La confezione che respira 96
Influenza delle Muffe sulla Qualità del Canestrato Pugliese 96
Estimating packaging atmosphere-temperature effects on shelf life of cod fillets 96
Comparison of direct microbial count for planktonic and sessile enumeration 96
Bioremediation of olive mill wastewater by yeasts-a review of the criteria for the selection of the most promising strains 95
Indagine preliminare sulla qualità di olive "Bella di Cerignola". Studio del quadro microbiologico in caso di conservazione non idonea. 95
Selection of wild lactic acid bacteria for sausages: Design of a selection protocol combining statistic tools, technological and functional properties 95
Innovative active packaging system to prolong the shelf life of mozzarella cheese 94
Microbial biofilms in the food industry: only negative implications?" 94
Biopreservation of Fresh Fish Fillets 94
Use of Central Composite Design in food microbiology: a case study on the effects of secondary phenolis on lactic acid bacteria from olives 94
Modello deterministico per lo studio della fermentazione alcolica 93
Thymol and Modified Atmosphere Packaging to Control Microbiological Spoilage in Packed Fresh Fish Hamburgers 93
Combined effects of temperature, ammonium and glucose concentrations on the yeast growth-cycle in a model wine system. 93
Antifungal activity of eugenol against Penicillium, Aspergillus and Fusarium species 93
A novel approach for calculating shelf life of minimally processed vegetables 93
A head space gas chromatographic approach for the monitoring of the microbial cell activity and the cell viability evaluation 93
Microbiological characteristics of poultry patties in relation to packaging atmosphere. 92
Inhibition of Aspergillus spp. and Penicillium spp. by fatty acids and their monoglycerides. 92
Controllo di patogeni responsabili di tossinfezioni alimentari con diversi tipi di miele 92
Microbial resources and enological significance: Opportunities and benefits 92
Acetobacter cerevisiae bent for biofilm formation and survival as planktonic and sessile cells. 92
Effects of lysozyme on Alicyclobacillus acidoterrestris 91
Effect of under-vacuum packaging on microbiology of fresh "home-made" pasta 91
Combined action of hexanal and MAP on minimally processed cactus pear fruit. 91
Antimicrobial activity and mode of action of chitosan against Pichia subpelliculosa 91
Use of active compounds for prolonging the shelf life of mozzarella cheese 91
Effects of heated glucose-fructose-glutamic acid solutions on the growth of Bacillus stearothermophilus 91
Biosensore amperometrico per il controllo di glucosio ed etanolo durante la fermentazione alcolica 91
Survival of planktonic and sessile Acetobacter cerevisiae 91
Mono and multilayer active films containing lysozyme as antimicrobial agent 91
Per l'active packaging un passo avanti 90
Comparison of mycoflora associated to Canestrato Pugliese cheese produced according three protocols. 90
Shelf-life modelling of ready to eat coconut 90
Challenges for the production of probiotic fruit juices 90
Influenza del Trattamento Superficiale sulla Qualita’ e sulla Sicurezza Igienico-Sanitaria del Canestrato Pugliese: Aspetti Biochimici, Tecnologici e Tossicologici 89
Study on the synergic effect of natural compounds on the microbial quality decay of packed fish hamburger 89
Biotechnological application of yeasts in food science: Starter cultures, probiotics and enzyme production 89
Development of a model structure for batch cultivation of Lactic Acid Bacteria 88
Totale 10.461
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Categoria #
all - tutte 144.368
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 144.368
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20203.800 0 0 0 0 695 832 966 107 548 89 495 68
2020/20213.142 435 30 415 29 431 185 426 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
2023/20241.673 225 92 74 81 161 498 31 122 10 49 32 298
2024/20251.036 304 51 208 292 181 0 0 0 0 0 0 0
Totale 30.049