IRIS
BEVILACQUA, ANTONIO
 Distribuzione geografica
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Continente #
EU - Europa 10.077
NA - Nord America 10.016
AS - Asia 7.650
SA - Sud America 1.190
AF - Africa 155
Continente sconosciuto - Info sul continente non disponibili 30
OC - Oceania 24
Totale 29.142
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Nazione #
US - Stati Uniti d'America 9.846
CN - Cina 3.042
IE - Irlanda 2.853
SG - Singapore 2.376
UA - Ucraina 1.735
IT - Italia 1.417
SE - Svezia 1.256
BR - Brasile 961
RU - Federazione Russa 847
HK - Hong Kong 707
DE - Germania 589
TR - Turchia 446
FI - Finlandia 393
IN - India 336
FR - Francia 319
VN - Vietnam 314
GB - Regno Unito 227
CA - Canada 80
AR - Argentina 78
MX - Messico 71
BE - Belgio 70
PL - Polonia 61
CZ - Repubblica Ceca 56
ES - Italia 51
BD - Bangladesh 47
NL - Olanda 47
ID - Indonesia 41
EC - Ecuador 40
AT - Austria 37
KR - Corea 36
ZA - Sudafrica 36
DZ - Algeria 35
IQ - Iraq 34
PK - Pakistan 32
JP - Giappone 31
MY - Malesia 30
PE - Perù 26
EU - Europa 24
MT - Malta 24
CL - Cile 23
IR - Iran 23
PH - Filippine 23
AU - Australia 21
CO - Colombia 20
MA - Marocco 19
VE - Venezuela 18
LT - Lituania 17
RO - Romania 16
TW - Taiwan 16
TN - Tunisia 15
UZ - Uzbekistan 15
SA - Arabia Saudita 13
GR - Grecia 12
PY - Paraguay 12
IL - Israele 11
TH - Thailandia 10
AE - Emirati Arabi Uniti 9
CH - Svizzera 9
EG - Egitto 9
JO - Giordania 9
PT - Portogallo 9
UY - Uruguay 8
KE - Kenya 7
LK - Sri Lanka 7
NP - Nepal 7
AZ - Azerbaigian 6
NG - Nigeria 6
BH - Bahrain 5
GA - Gabon 5
HU - Ungheria 5
KZ - Kazakistan 5
RS - Serbia 5
BB - Barbados 4
BO - Bolivia 4
SK - Slovacchia (Repubblica Slovacca) 4
SN - Senegal 4
XK - ???statistics.table.value.countryCode.XK??? 4
AL - Albania 3
BG - Bulgaria 3
CI - Costa d'Avorio 3
CM - Camerun 3
GH - Ghana 3
JM - Giamaica 3
LB - Libano 3
NO - Norvegia 3
NZ - Nuova Zelanda 3
OM - Oman 3
PA - Panama 3
A2 - ???statistics.table.value.countryCode.A2??? 2
AM - Armenia 2
AO - Angola 2
CR - Costa Rica 2
ET - Etiopia 2
GE - Georgia 2
GN - Guinea 2
HR - Croazia 2
LV - Lettonia 2
NI - Nicaragua 2
BM - Bermuda 1
BN - Brunei Darussalam 1
Totale 29.121
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Città #
Dublin 2.846
Chandler 1.358
Jacksonville 1.210
Singapore 1.073
Nyköping 881
Dearborn 813
Dallas 729
Ashburn 704
Hong Kong 697
Beijing 603
Nanjing 594
Foggia 408
Wilmington 371
Santa Clara 354
Princeton 288
Nanchang 241
Ann Arbor 211
Moscow 203
San Mateo 198
New York 197
The Dalles 167
Munich 149
Shenyang 140
Helsinki 122
Los Angeles 115
Kunming 113
Ho Chi Minh City 112
Tianjin 110
Boardman 108
Jiaxing 103
Hebei 99
Des Moines 92
Woodbridge 90
São Paulo 80
Jinan 77
Changsha 74
Hilden 72
Turku 72
Guangzhou 69
Brussels 67
Shanghai 65
Rome 61
Bari 60
Seattle 58
Ningbo 56
Hangzhou 53
Zhengzhou 52
Redwood City 51
Hanoi 50
London 36
Rio de Janeiro 34
Brno 33
Brooklyn 33
Orange 33
San Francisco 32
Taizhou 32
Lanzhou 30
Milan 29
Pune 29
Chicago 28
Dong Ket 28
Nuremberg 28
Warsaw 28
Belo Horizonte 26
Msida 24
Manfredonia 23
Boston 22
Falkenstein 22
Houston 21
Johannesburg 21
Mexico City 21
Brasília 20
Changchun 20
Montreal 20
Amsterdam 19
Fuzhou 19
Jakarta 19
Taranto 19
Toronto 19
Columbus 18
Council Bluffs 18
Curitiba 18
Olomouc 18
Tokyo 18
Chennai 17
Lima 17
Xian 16
Naples 15
Taipei 15
Tashkent 15
Cedar Knolls 14
Hanover 14
Martina Franca 14
Norwalk 14
Quito 14
Stockholm 14
Wuhan 14
Auburn Hills 13
Guayaquil 13
Haiphong 13
Totale 17.606
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Nome #
12. Alternative Modified Atmospheres for Fresh Food Packaging 584
A field study on the efficacy of Neem oil to control the poultry red mite Dermanyssus gallinae 341
Shelf life prolongation of fruit juices through essential oils and homogenization: a review 283
EFFICACY OF A NOVEL NEEM OIL FORMULATION (RP03TM) TO CONTROL THE POULTRY RED MITE DERMANYSSUS GALLINAE 182
Functional beverages: the emerging side of functional foods. Commercial trends, research, and health implications 181
Attività antifungina di batteri lattici non starter (NSLAB): in fluenza di pH e NaCl 179
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. 158
Proteolytic activity of molds and their metabiotic association with Salmonella in a model system 158
Impact of Gluten-FriendlyTM technology on wheat kernel endosperm and gluten protein structure in seeds by light and electron microscopy 153
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
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
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
Yeasts isolated from olive mill wastewaters from southern Italy: technological characterization and potential use for phenol removal. 143
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
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
Use of starter cultures in olives: a not correct use could cause a delay of performances 133
Pre-stabilization of pesto sauce by reduction of water activity 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
Antifungal activity of fatty acids and their monoglycerides against Fusarium spp. in a laboratory medium. 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
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
Use of essential oils and plant extracts for food preservation. 127
Viability of Lactobacillus reuteri in fruit juices 127
Influence of spelt bran on the physical properties of WPI composite films 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
Attività antimicrobica di chitosano ad alto peso molecolare nei confronti di microrganismi patogeni e alteranti 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
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 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
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
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
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
Viability and acidification by promising yeasts intended as potential starter cultures for rice-based beverages 120
Biofilm formation by potentially probiotic Saccharomyces cerevisiae strains 120
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 120
Selection of authochtonous Saccharomyces cerevisiae strains as wine starters using a polyphasic approach and ochratoxin A removal 119
Antifungal activity of fatty acids and their monoclycerides against Fusarium spp. in a model system. 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
Immobilization and microencapsulation of Lactobacillus plantarum: performances and in vivo applications 117
US-INACTIVATION of foodborne bacteria: Screening in distilled water and combination with citrus extract in skim milk 117
Effectiveness of fatty acids and their monoglycerides against Gram-negative pathogens. 116
Use of alginate beads as carriers for lactic acid bacteria in a structured system and preliminary validation in a meat product 115
Comparison of direct microbial count procedures for planktonics and sessiles enumeration. 114
A possible approach to assess acidification of meat starter cultures: a case study for some wild strains of Lactobacillus plantarum 114
Inhibition of Aspergillus spp. and Penicillium spp. by fatty acids and their monoglycerides. 113
Controllo di patogeni responsabili di tossinfezioni alimentari con diversi tipi di miele 113
Evaluation of fungal growth on olive-mill wastewaters treated at high temperature and by high-pressure homogenization 113
Isolation and identification of microflora of “Bella di Cerignola” table olives 112
Biotechnological application of yeasts in food science: Starter cultures, probiotics and enzyme production 112
Isolation, screening, and characterization of plant-growth-promoting bacteria from durum wheat rhizosphere to improve N and P nutrient use efficiency 112
Growth of Listeria monocytogenes in fresh-cut coconut as affected by storage conditions and inoculum size. 111
Selection of autochthonous strains as promising starter cultures for Fior di Latte, a traditional cheese of southern Italy 111
Characterization of lactic acid bacteria isolated from italian bella di cerignola table olives: selection of potential multifunctional starter cultures 111
Application of chitosan coating on fresh-cut strawberries 111
Biotechnological innovations for table olives 111
Encapsulation of Active Compounds in Fruit and Vegetable Juice Processing: Current State and Perspectives 111
Alginate beads and apple pieces as carriers for Saccharomyces cerevisiae var. boulardii, as representative of yeast functional starter cultures 110
Efficacy of a novel Neem oil formulation (RP03TM) to control the poultry red mite Dermanyssus gallinae 110
Alginate-microencapsulation of Lactobacillus casei and Bifidobacterium bifidum: Performances of encapsulated microorganisms and bead-validation in lamb rennet 110
Effects of lysozyme on Alicyclobacillus acidoterrestris 109
Prolonging microbial shelf life of foods through the use of natural compounds and non-thermal approaches - a review 109
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. 108
Modelling the survival of starter lactic acid bacteria and Bifidobacterium bifidum in single and simultaneous cultures. 108
Uso di alte pressioni idrostatiche per la stabilizzazione microbiologica di conserve vegetali 108
Technological characterization and probiotic traits of yeasts isolated from Altamura sourdough to select promising microorganisms as functional starter cultures for cereal-based products 108
Inhibition of Alicyclobacillus acidoterrestris spores by natural compounds 105
Control of Alicyclobacillus acidoterrestris in apple juice by citrus extract and a mild heat-treatment 105
Effects of lysozyme on Alicyclobacillus acidoterrestris under laboratory conditions 105
Controlled Release of Antimicrobial Compounds from Highly Swellable Polymers 104
Totale 13.410
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Categoria #
all - tutte 160.638
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 160.638
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20211.297 0 0 0 0 0 84 283 85 436 304 30 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
2025/20264.580 686 865 1.258 1.222 488 61 0 0 0 0 0 0
Totale 30.215