IRIS
BEVILACQUA, ANTONIO
 Distribuzione geografica
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Continente #
NA - Nord America 12.883
EU - Europa 11.484
AS - Asia 8.559
SA - Sud America 1.314
AF - Africa 218
OC - Oceania 32
Continente sconosciuto - Info sul continente non disponibili 30
Totale 34.520
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Nazione #
US - Stati Uniti d'America 12.650
CN - Cina 3.248
IE - Irlanda 2.857
SG - Singapore 2.699
UA - Ucraina 1.740
RU - Federazione Russa 1.688
IT - Italia 1.510
SE - Svezia 1.258
BR - Brasile 1.032
HK - Hong Kong 758
FR - Francia 650
DE - Germania 626
VN - Vietnam 472
TR - Turchia 453
FI - Finlandia 398
IN - India 372
GB - Regno Unito 250
CA - Canada 108
AR - Argentina 102
MX - Messico 88
PL - Polonia 79
BE - Belgio 71
BD - Bangladesh 64
IQ - Iraq 63
NL - Olanda 60
ES - Italia 59
CZ - Repubblica Ceca 58
ZA - Sudafrica 48
EC - Ecuador 47
ID - Indonesia 46
DZ - Algeria 43
PK - Pakistan 42
AT - Austria 37
KR - Corea 37
JP - Giappone 36
MY - Malesia 34
PH - Filippine 31
AU - Australia 28
PE - Perù 28
CL - Cile 27
VE - Venezuela 26
SA - Arabia Saudita 25
EU - Europa 24
MA - Marocco 24
MT - Malta 24
TN - Tunisia 24
IR - Iran 23
CO - Colombia 22
LT - Lituania 18
RO - Romania 18
UZ - Uzbekistan 18
GR - Grecia 17
TW - Taiwan 16
EG - Egitto 14
JO - Giordania 14
KE - Kenya 14
PY - Paraguay 14
TH - Thailandia 14
AZ - Azerbaigian 12
IL - Israele 11
AE - Emirati Arabi Uniti 10
LK - Sri Lanka 10
PT - Portogallo 10
UY - Uruguay 10
CH - Svizzera 9
NG - Nigeria 9
NP - Nepal 9
SN - Senegal 8
JM - Giamaica 7
OM - Oman 7
BO - Bolivia 6
KZ - Kazakistan 6
NO - Norvegia 6
RS - Serbia 6
AL - Albania 5
BB - Barbados 5
BH - Bahrain 5
CR - Costa Rica 5
GA - Gabon 5
HR - Croazia 5
HU - Ungheria 5
PA - Panama 5
CI - Costa d'Avorio 4
CM - Camerun 4
GH - Ghana 4
LB - Libano 4
LV - Lettonia 4
NZ - Nuova Zelanda 4
SK - Slovacchia (Repubblica Slovacca) 4
SY - Repubblica araba siriana 4
XK - ???statistics.table.value.countryCode.XK??? 4
AO - Angola 3
BG - Bulgaria 3
ET - Etiopia 3
MD - Moldavia 3
NI - Nicaragua 3
A2 - ???statistics.table.value.countryCode.A2??? 2
AM - Armenia 2
BZ - Belize 2
DO - Repubblica Dominicana 2
Totale 34.481
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Città #
Dublin 2.850
San Jose 2.223
Chandler 1.358
Singapore 1.240
Jacksonville 1.210
Ashburn 920
Nyköping 881
Dearborn 813
Hong Kong 747
Dallas 735
Beijing 654
Nanjing 594
Foggia 408
Santa Clara 384
Wilmington 372
Lauterbourg 288
Princeton 288
Moscow 250
Nanchang 241
New York 218
Ann Arbor 211
San Mateo 200
The Dalles 176
Ho Chi Minh City 163
Munich 149
Shenyang 140
Helsinki 126
Los Angeles 119
Kunming 114
Tianjin 111
Boardman 108
Jiaxing 103
Hebei 99
Des Moines 95
Woodbridge 90
São Paulo 84
Hanoi 81
Jinan 77
Bari 75
Changsha 74
Hilden 72
Turku 72
Guangzhou 69
Shanghai 69
Brussels 68
Rome 65
Seattle 59
Ningbo 56
Hangzhou 54
Council Bluffs 53
Zhengzhou 52
Redwood City 51
Warsaw 45
London 38
Brooklyn 36
Rio de Janeiro 34
Brno 33
Milan 33
Nuremberg 33
Orange 33
San Francisco 33
Chicago 32
Taizhou 32
Lanzhou 30
Pune 29
Dong Ket 28
Orem 28
Belo Horizonte 27
Johannesburg 27
Frankfurt am Main 26
Montreal 26
Toronto 26
Chennai 25
Houston 25
Mexico City 25
Msida 24
Boston 23
Manfredonia 23
Amsterdam 22
Brasília 22
Falkenstein 22
Baghdad 21
Jakarta 21
Tokyo 21
Changchun 20
Fuzhou 20
Columbus 19
Haiphong 19
Taranto 19
Curitiba 18
Olomouc 18
Tashkent 18
Atlanta 17
Lima 17
Phoenix 17
Quito 17
Da Nang 16
Hillsboro 16
Kuala Lumpur 16
Naples 16
Totale 20.995
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Nome #
12. Alternative Modified Atmospheres for Fresh Food Packaging 615
A field study on the efficacy of Neem oil to control the poultry red mite Dermanyssus gallinae 370
Shelf life prolongation of fruit juices through essential oils and homogenization: a review 302
EFFICACY OF A NOVEL NEEM OIL FORMULATION (RP03TM) TO CONTROL THE POULTRY RED MITE DERMANYSSUS GALLINAE 211
Attività antifungina di batteri lattici non starter (NSLAB): in fluenza di pH e NaCl 204
Functional beverages: the emerging side of functional foods. Commercial trends, research, and health implications 199
A head space gas analyzing approach for evaluating the shelf life of mozzarella cheese. 180
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) 172
Proteolytic activity of molds and their metabiotic association with Salmonella in a model system 171
Using physical approaches for the attenuation of lactic acid bacteria in an organic rice beverage 171
Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances 171
Influence of prebiotics on Lactobacillus reuteri death kinetics under sub-optimal temperatures and pH 170
Impact of Gluten-FriendlyTM technology on wheat kernel endosperm and gluten protein structure in seeds by light and electron microscopy 169
Selection of promising strains of probiotics for foods: Proposal for a possible flow-chart with a special focus on the dark side of probiotics 167
Validazione microbiologica di un trattamento pastorizzante a microonde di crema di asparagi 166
Brewer’s yeast in controller and uncontrolled fermentation, with a focus on novel, non-conventional and superior strains 165
Yeasts isolated from olive mill wastewaters from southern Italy: technological characterization and potential use for phenol removal. 164
Ochratoxin A released back into the medium by Saccharomyces cerevisiae as a function of the strain, washing medium, and fermentative conditions 164
Antimicrobial effectiveness of lysozyme against Alicyclobacillus acidoterrestris in a model system. 161
Modeling Alicyclobacillus acidoterrestris under monolaurin action 156
Influence of spelt bran on the physical properties of WPI composite films 156
Use of starter cultures in olives: a not correct use could cause a delay of performances 152
Combined effects of Temperature, Water activity, and pH on Alicyclobacillus aciditerrestris spores 152
Significato tecnologico delle Pseudomonadaceae nella mozzarella: effetto di antimicrobici naturali e valutazione del metabolismo con metodiche alternative 152
A Focus on Quality and Safety Traits of Saccharomyces cerevisiae Isolated from Uva di Troia Grape Variety 151
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. 151
A case study on the use of ultrasound for the inhibition of Escherichia coli O157:H7 and Listeria monocytogenes in almond milk 151
Pre-stabilization of pesto sauce by reduction of water activity 149
Use of essential oils and plant extracts for food preservation. 149
Antifungal activity of fatty acids and their monoglycerides against Fusarium spp. in a laboratory medium. 148
Influence of nutrients on growth, biomass production and acidifying ability of Lactobacillus plantarum, isolated from table olives 146
Antimicrobial activity and mode of action of chitosan against Pichia subpelliculosa 146
Technological and spoiling characteristics of the yeast microflora isolated from Bella di Cerignola table olives. 146
Differential adsorption of ochratoxin A and anthocyanins by inactivated yeasts and yeast cell walls during simulation of wine aging 145
Autochthonous lactic acid bacteria with probiotic aptitudes as starter cultures for fish-based products 145
Bioremediation of olive mill wastewater by yeasts-a review of the criteria for the selection of the most promising strains 144
Viability of Lactobacillus reuteri in fruit juices 144
Metabiotic effects of Fusarium spp. on Escherichia coli O157:H7 and Listeria monocytogenes on raw portioned tomatoes. Journal of Food Protection. 143
Attività antimicrobica di composti naturali nei confronti di Listeria monocytogenes e Escherichia coli 0157:H7 142
Use of active compounds for prolonging the shelf life of mozzarella cheese 142
Effects of the high pressure of homogenization on some spoiling microorganisms, representative of fruit juice microflora inoculated in saline solution 142
Cartterizzazione fenotipica di ceppi di Alicyclobacillus spp. isolati da suolo 142
Estimating packaging atmosphere-temperature effects on shelf life of cod fillets 141
Immobilizzazione di Lactobacillus plantarum in alginato di sodio: influenza di stress applicati alla precoltura cellulare 141
Selection of wild lactic acid bacteria for sausages: Design of a selection protocol combining statistic tools, technological and functional properties 141
Use of high pressure homogenization as a mean to control the growth of foodborne moulds in tomato juice. 140
Attività antimicrobica di chitosano ad alto peso molecolare nei confronti di microrganismi patogeni e alteranti 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
Use of microwave processing to reduce the intial contamination by Alicyclobacillus acidoterrestris in cream asparagus and effect of the treatment on the the lipid fraction 139
Use of microfungi in the treatment of oak chips: possible effects on wine 139
Attività antimicrobica dell'eugenolo nei confronti di Listeria monocytogenes ed Escherichia coli O157:H7 139
Challenges for the production of probiotic fruit juices 139
Use of a micro-dilution method to assess the bioactivity of vanillic acid agints coliforms and Pseudomonadaceae, isolated from Italian mozzarella cheese 138
Indagine preliminare sulla qualità di olive "Bella di Cerignola". Studio del quadro microbiologico in caso di conservazione non idonea. 138
In vivo stability of the complex ochratoxin A - Saccharomyces cerevisiae starter strains 138
Isolation and characterization of plant growth promoting rhizobacteria (PGPR) for improving nutrient use efficiency in durum wheat 138
Antifungal activity of fatty acids and their monoclycerides against Fusarium spp. in a model system. 137
Microbial characterization of table olives processed according to spanish and natural styles 137
Yeast cells as adsorbing tools to remove ochratoxin A in a model wine 137
Selection of authochtonous Saccharomyces cerevisiae strains as wine starters using a polyphasic approach and ochratoxin A removal 137
A possible approach to assess acidification of meat starter cultures: a case study for some wild strains of Lactobacillus plantarum 137
Comparison of direct microbial count for planktonic and sessile enumeration 136
Microbial resources and enological significance: Opportunities and benefits 136
Use of alginate beads as carriers for lactic acid bacteria in a structured system and preliminary validation in a meat product 136
Use of Central Composite Design in food microbiology: a case study on the effects of secondary phenolis on lactic acid bacteria from olives 136
Application of chitosan coating on fresh-cut strawberries 135
Viability and acidification by promising yeasts intended as potential starter cultures for rice-based beverages 135
Alginate-microencapsulation of Lactobacillus casei and Bifidobacterium bifidum: Performances of encapsulated microorganisms and bead-validation in lamb rennet 135
Adhesion properties of lactic acid bacteria isolated from italian table olives, and propionibacteria 133
Decontamination of ochratoxin A by yeasts: possibl approaches and factor leading to toxin removal in wine 133
Fate of anthocyanins in the presence of inactivated yeasts and yeast cell walls during simulation of wine aging 133
Food design and innovation: the cereal-based drinks 132
US-INACTIVATION of foodborne bacteria: Screening in distilled water and combination with citrus extract in skim milk 132
Biofilm formation by potentially probiotic Saccharomyces cerevisiae strains 132
Comparison of direct microbial count procedures for planktonics and sessiles enumeration. 131
Immobilization and microencapsulation of Lactobacillus plantarum: performances and in vivo applications 131
Encapsulation of Active Compounds in Fruit and Vegetable Juice Processing: Current State and Perspectives 131
Alginate beads and apple pieces as carriers for Saccharomyces cerevisiae var. boulardii, as representative of yeast functional starter cultures 129
Use of humectans for the stabilization of pesto sauce. 129
Controllo di patogeni responsabili di tossinfezioni alimentari con diversi tipi di miele 129
Effects of lysozyme on Alicyclobacillus acidoterrestris 128
Effectiveness of fatty acids and their monoglycerides against Gram-negative pathogens. 127
Inhibition of Aspergillus spp. and Penicillium spp. by fatty acids and their monoglycerides. 127
Evaluation of fungal growth on olive-mill wastewaters treated at high temperature and by high-pressure homogenization 127
Isolation, screening, and characterization of plant-growth-promoting bacteria from durum wheat rhizosphere to improve N and P nutrient use efficiency 127
Modelling the survival of starter lactic acid bacteria and Bifidobacterium bifidum in single and simultaneous cultures. 126
Characterization of lactic acid bacteria isolated from italian bella di cerignola table olives: selection of potential multifunctional starter cultures 126
Adherence to Gluten-Free Diet Restores Alpha Diversity in Celiac People but the Microbiome Composition Is Different to Healthy People 125
Modeling the interactions between Pseudomonas putida and Escherichia coli O157:H7 in fish-burgers: use of the lag-exponential model and of a combined interaction index. 125
Growth of Listeria monocytogenes in fresh-cut coconut as affected by storage conditions and inoculum size. 125
Biotechnological application of yeasts in food science: Starter cultures, probiotics and enzyme production 125
Selection of autochthonous strains as promising starter cultures for Fior di Latte, a traditional cheese of southern Italy 124
Biotechnological innovations for table olives 124
Prolonging microbial shelf life of foods through the use of natural compounds and non-thermal approaches - a review 123
Effects of lysozyme on Alicyclobacillus acidoterrestris under laboratory conditions 123
Isolation and identification of microflora of “Bella di Cerignola” table olives 122
Efficacy of a novel Neem oil formulation (RP03TM) to control the poultry red mite Dermanyssus gallinae 122
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 122
Screening of Propionibacterium spp. for potential probiotic properties 120
Immobilization of lysozyme on polyvynilacohol films for active packaging applications 119
Totale 15.133
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Categoria #
all - tutte 178.261
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 178.261
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/202175 0 0 0 0 0 0 0 0 0 0 0 75
2021/20221.624 217 21 23 38 89 35 70 155 217 207 93 459
2022/20236.627 548 358 304 327 356 605 44 489 3.244 46 150 156
2023/20241.320 163 80 66 62 125 390 35 81 11 48 35 224
2024/20255.338 235 38 131 249 183 716 692 267 1.364 352 572 539
2025/202610.017 686 865 1.258 1.222 488 437 2.008 1.175 711 738 208 221
Totale 35.652