CAMPANIELLO, DANIELA
 Distribuzione geografica
Continente #
NA - Nord America 1982
EU - Europa 1859
AS - Asia 1043
SA - Sud America 20
AF - Africa 14
Continente sconosciuto - Info sul continente non disponibili 13
OC - Oceania 3
Totale 4934
Nazione #
US - Stati Uniti d'America 1967
CN - Cina 720
UA - Ucraina 596
SE - Svezia 483
IT - Italia 379
TR - Turchia 162
FR - Francia 110
DE - Germania 96
IN - India 91
FI - Finlandia 89
GB - Regno Unito 35
MY - Malesia 19
BE - Belgio 18
PL - Polonia 16
CA - Canada 11
EU - Europa 11
PK - Pakistan 11
PE - Perù 10
AT - Austria 8
DZ - Algeria 7
GR - Grecia 6
LK - Sri Lanka 6
RO - Romania 5
BR - Brasile 4
EC - Ecuador 4
JO - Giordania 4
MX - Messico 4
PH - Filippine 4
RU - Federazione Russa 4
VN - Vietnam 4
GA - Gabon 3
IR - Iran 3
PT - Portogallo 3
SG - Singapore 3
TW - Taiwan 3
A2 - ???statistics.table.value.countryCode.A2??? 2
AU - Australia 2
BH - Bahrain 2
CL - Cile 2
ES - Italia 2
ID - Indonesia 2
IE - Irlanda 2
IQ - Iraq 2
JP - Giappone 2
NL - Olanda 2
NP - Nepal 2
BG - Bulgaria 1
CH - Svizzera 1
CZ - Repubblica Ceca 1
DK - Danimarca 1
EG - Egitto 1
HK - Hong Kong 1
NG - Nigeria 1
NZ - Nuova Zelanda 1
PS - Palestinian Territory 1
SK - Slovacchia (Repubblica Slovacca) 1
TH - Thailandia 1
TZ - Tanzania 1
ZA - Sudafrica 1
Totale 4934
Città #
Chandler 477
Jacksonville 418
Nyköping 338
Dearborn 277
Nanjing 202
Wilmington 124
Foggia 115
Princeton 111
Nanchang 96
Beijing 89
Ann Arbor 72
San Mateo 60
Shenyang 47
Kunming 40
Tianjin 35
Woodbridge 35
Des Moines 32
Helsinki 32
Jiaxing 32
Rome 29
Hebei 26
Boardman 23
Jinan 20
Changsha 19
Ningbo 19
Brussels 17
Hilden 17
Redwood City 17
Zhengzhou 14
Hangzhou 13
Martina Franca 12
Ashburn 11
Bari 11
Lanzhou 10
Lima 10
Taizhou 10
Auburn Hills 9
Bagnolo In Piano 9
Changchun 9
Kuala Lumpur 9
Guangzhou 8
Orange 7
Polska 6
Shanghai 6
Torino 6
Cedar Knolls 5
Hanover 5
Kraków 5
Mountain View 5
Pagani 5
Winnipeg 5
Amman 4
Naples 4
Taiping 4
Valenzano 4
Andria 3
Bitonto 3
Borås 3
Campinas 3
Faisalabad 3
Guayaquil 3
Hanoi 3
Hefei 3
La Spezia 3
Los Angeles 3
Lucknow 3
Modena 3
Mola Di Bari 3
Norwalk 3
Parma 3
Petaling Jaya 3
Stevenage 3
Taipei 3
Toulouse 3
Baton Rouge 2
Buffalo 2
Cavarzere 2
Chicago 2
Dublin 2
Duncan 2
Finale Ligure 2
Fuzhou 2
Galati 2
Istanbul 2
Jakarta 2
Kathmandu 2
Leawood 2
Lubon 2
Maia 2
Messina 2
Murfreesboro 2
Ottawa 2
Patras 2
Pescara 2
Ravenna 2
Redmond 2
Saint Petersburg 2
San Giovanni Rotondo 2
San Marco in Lamis 2
Sanayi 2
Totale 3134
Nome #
Shelf life prolongation of fruit juices through essential oils and homogenization: a review 168
Attività antifungina di batteri lattici non starter (NSLAB): in fluenza di pH e NaCl 103
Effetto della pastorizzazione su spore di Alicyclobacillus aciditerrestris in presenza di chitosano a basso peso molecolare”. 102
Microbial characterization of table olives processed according to spanish and natural styles 84
Application of Mathematical predictive model to study the alcholic fermentation. 82
Selection of promising strains of probiotics for foods: Proposal for a possible flow-chart with a special focus on the dark side of probiotics 82
Use of high pressure homogenization as a mean to control the growth of foodborne moulds in tomato juice. 81
Attività antimicrobica di composti naturali nei confronti di Listeria monocytogenes e Escherichia coli 0157:H7 76
Study of the antimicrobial activity of chitosan with different molecular weight. 76
Attività antimicrobica di chitosano ad alto peso molecolare nei confronti di microrganismi patogeni e alteranti 76
Attività antimicrobica dell'eugenolo nei confronti di Listeria monocytogenes ed Escherichia coli O157:H7 75
Estimating packaging atmosphere-temperature effects on shelf life of cod fillets 74
Studio dell'attività antifungina di chitosano a diverso peso molecolare 73
Cartterizzazione fenotipica di ceppi di Alicyclobacillus spp. isolati da suolo 72
Modello deterministico per lo studio della fermentazione alcolica 71
Combined action of hexanal and MAP on minimally processed cactus pear fruit. 69
Antifungal activity of eugenol against Penicillium, Aspergillus and Fusarium species 69
Isolation and characterization of plant growth promoting rhizobacteria (PGPR) for improving nutrient use efficiency in durum wheat 69
Shelf-life modelling of ready to eat coconut 68
Combined effects of Temperature, Water activity, and pH on Alicyclobacillus aciditerrestris spores 66
Growth of Listeria monocytogenes in fresh-cut coconut as affected by storage conditions and inoculum size. 66
Uso di un modello deterministico per lo studio della fermentazione alcolica 66
Controllo di patogeni responsabili di tossinfezioni alimentari con diversi tipi di miele 66
Effect of temperature on shelf-life and microbial population of lightly processed cactus pear fruits 65
Suitability of bifidobacterium spp. and lactobacillus plantarum as probiotics intended for fruit juices containing citrus extracts 65
Decontamination of ochratoxin A by yeasts: possibl approaches and factor leading to toxin removal in wine 65
Selection of wild lactic acid bacteria for sausages: Design of a selection protocol combining statistic tools, technological and functional properties 65
Uso di alte pressioni idrostatiche per la stabilizzazione microbiologica di conserve vegetali 63
Effects of inulin, fructooligosaccharides/glucose and pH on the shape of the death kinetic of Lactobacillus reuteri DSM 20016 62
Chitosan: antimicrobial activity and potential applications for preserving minimally processed strawberries 61
Microbial characterization of table olives processed according to spanish and natural style. 61
Effectiveness of Pasteurization on Alicyclobacillus Acidoterrestris Spore in Presence of Low Molecular weight Chitosan 60
Study of the antimicrobial activity of chitosan with different molecular weight. 59
Thermal Treatments for Fruit and Vegetable Juices and Beverages: A Literature Overview 59
Antimicrobial activity and mode of action of chitosan against Pichia subpelliculosa 58
Behavior of Listeria monocytogenes and Escherichia coli O157:H7 in fresh-sliced cactus-pear fruit 58
Fresh-cut fruits preservation: current status and emerging technologies. 58
Selection of promising lactic acid bacteria as starter cultures for sourdough: using a step-by-step approach through quantitative analyses and statistics 57
Prolonging microbial shelf life of foods through the use of natural compounds and non-thermal approaches - a review 57
Using homogenization, sonication and thermo-sonication to inactivate fungi 57
Evaluation of fungal growth on olive-mill wastewaters treated at high temperature and by high-pressure homogenization 57
Application of chitosan coating on fresh-cut strawberries 56
Estimating packaging atmosphere-temperature effects on shelf life of cod fillets 56
Screening of Propionibacterium spp. for potential probiotic properties 55
The role of Plant Growth Promoting Bacteria in improving nitrogen use efficiency for sustainable crop production; a focus on wheat 55
Isolation, screening, and characterization of plant-growth-promoting bacteria from durum wheat rhizosphere to improve N and P nutrient use efficiency 55
Sodium benzoate and citrus extract increase the effect of homogenization towards spores of Fusarium oxysporum in pineapple juice 54
Characterization of Autochthonous Plant Growth Promoting Bacteria in Relation to Durum Wheat Nitrogen Use Efficiency 54
Isolation and identification of microflora of “Bella di Cerignola” table olives 52
Encapsulation of Active Compounds in Fruit and Vegetable Juice Processing: Current State and Perspectives 52
Bioremediation dei reflui olivicoli-oleari: Prospettive eco-sostenibili 52
Influenza della temperatura e dell'atmosfera di confezionamento sulla shelf life di filetti di merluzzo 51
Inactivation of Spoiling Yeasts of Fruit Juices by Pulsed Ultrasound 49
Application of Mathematical predictive model to study the alcholic fermentation. 49
Non conventional tools to preserve and prolong the quality of minimally processed fruits and vegetables 48
A case study on the use of ultrasound for the inhibition of Escherichia coli O157:H7 and Listeria monocytogenes in almond milk 48
Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances 47
Enzymes and Enzymatic Systems as Natural Antimicrobials 46
Functional cream cheese supplemented with Bifidobacterium animalis subsp. lactis DSM 10140 and Lactobacillus reuteri DSM 20016 and prebiotics 46
Changes of the cell surface hydrophobicity of Lactobacillus acidophilus La-5 in response to pH, temperature and inulin 46
Use of High Pressure Processing for Food Preservation 45
How to routinely assess transition, adhesion and survival of probiotics into the gut: a case study on propionibacteria 45
Biofilm formation by potentially probiotic Saccharomyces cerevisiae strains 44
Combined effects in controlling microbial growth in minimally processed strawberries 44
Microbiological characterization of Caciocavallo cheese during ripening produced according three protocols 43
Use of exanal to extend shelf-life of minimally processed cactus pear 42
Use of high pressure processing for food preservation 42
Inactivation of Spoiling Yeasts of Fruit Juices by Pulsed Ultrasound 42
Selection of promising bacterial strains as potential tools for the bioremediation of olive mill wastewater 40
EFFECTS OF EUGENOL, TRANS-2-HEXENAL AND MODIFIED ATMOSPHERE ON THE MICROBIOLOGICAL SHELF LIFE ON FRESH-CUT APPLES 40
Inactivation of Salmonella enterica in a Rice Beverage by Ultrasound: Study of the Parameters Affecting the Antibacterial Effect 39
Chitosan: A Polysaccharide with Antimicrobial Action 36
Control of Alicyclobacillus acidoterrestris in apple juice by citrus extract and a mild heat-treatment 36
Survival of Listeria monocytogenes and Staphylococcus aureus in synthetic brines. Studying the effects of salt, temperature and sugar through the approach of the design of experiments 36
Two Nonthermal Technologies for Food Safety and Quality-Ultrasound and High Pressure Homogenization: Effects on Microorganisms, Advances, and Possibilities: A Review 36
A low-power ultrasound attenuation improves the stability of biofilm and hydrophobicity of Propionibacterium freudenreichii subsp. freudenreichii DSM 20271 and Acidipropionibacterium jensenii DSM 20535 36
Wine Spoiling Phenomena 35
Preliminary characterization of yeasts from Bombino Bianco, a grape variety of Apulian Region, and selection of an isolate as a potential starter 35
Viability of Lactobacillus plantarum on fresh-cut chitosan and alginate-coated apple and melon pieces 35
Inhibition of spoiling yeasts of fruit juices through citrus extracts 34
Immobilization of Saccharomyces cerevisiae on apple pieces to produce cider 34
Antifungal and Antibacterial Effect of Propolis: A Comparative Hit for Food-Borne Pseudomonas, Enterobacteriaceae and Fungi 31
Modelling the amounts of carbon dioxide in the headspace to assess the coliforms of mozzarella cheese 29
Removal ability and the resistance to cinnamic and vanillic acids by fungi. 27
A Preliminary Report on the Use of the Design of Experiments for the Production of a Synbiotic Yogurt Supplemented with Gluten FriendlyTM Flour and Bifidobacterium infantis 25
The Inoculation of Probiotics In Vivo Is a Challenge: Strategies to Improve Their Survival, to Avoid Unpleasant Changes, or to Enhance Their Performances in Beverages 25
A comparative study on trichoderma harzianum and a combination of candida/bacillus as tools for the bioremediation of table olive processing water 24
Effect of Physical and Chemical Treatments on Viability, Sub-Lethal Injury, and Release of Cellular Components from Bacillus clausii and Bacillus coagulans Spores and Cells 24
Alginate- and Gelatin-Coated Apple Pieces as Carriers for Bifidobacterium animalis subsp. lactis DSM 10140 23
A low-power ultrasound attenuation improves the stability of biofilm and hydrophobicity of Propionibacterium freudenreichii subsp. freudenreichii DSM 20271 and Acidipropionibacterium jensenii DSM 20535 21
Industrial validation of a promising functional strain of Lactobacillus plantarum to improve the quality of Italian sausages 19
Ultrasonic modulation of the technological and functional properties of yeast strains 19
Microencapsulation of saccharomyces cerevisiae into alginate beads: A focus on functional properties of released cells 18
Fish loss/waste and low-value fish challenges: State of art, advances, and perspectives 17
Removal ability and the resistance to cinnamic and vanillic acids by fungi 17
A preliminary report for the design of mos (micro-olive-spreadsheet), a user-friendly spreadsheet for the evaluation of the microbiological quality of spanish-style bella di cerignola olives from apulia (Southern Italy) 16
Viability, Sublethal Injury, and Release of Cellular Components From Alicyclobacillus acidoterrestris Spores and Cells After the Application of Physical Treatments, Natural Extracts, or Their Components 16
Use of Autochthonous Lactiplantibacillus plantarum Strains to Produce Fermented Fish Products 15
Fish loss/waste and low-value fish challenges: State of art, advances, and perspectives 15
Ultrasound-attenuated microorganisms inoculated in vegetable beverages: Effect of strains, temperature, ultrasound and storage conditions on the performances of the treatment 14
Totale 5106
Categoria #
all - tutte 14927
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 14927


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2017/2018167 0000 00 044 2928111
2018/2019637 2151210 19491 13614 161034103
2019/20201317 2271138121 156173 22724 1232412919
2020/2021859 11212968 11737 9856 1771141517
2021/2022653 66566 5013 2674 949430189
2022/20231052 244157132119 126255 190 0000
Totale 5246