IRIS
BEVILACQUA, ANTONIO
 Distribuzione geografica
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Continente #
EU - Europa 8.509
NA - Nord America 7.895
AS - Asia 3.896
SA - Sud America 82
AF - Africa 58
Continente sconosciuto - Info sul continente non disponibili 26
OC - Oceania 23
Totale 20.489
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Nazione #
US - Stati Uniti d'America 7.838
IE - Irlanda 2.847
CN - Cina 2.547
UA - Ucraina 1.721
SE - Svezia 1.243
IT - Italia 1.237
TR - Turchia 420
DE - Germania 392
SG - Singapore 374
IN - India 299
FI - Finlandia 298
FR - Francia 298
GB - Regno Unito 178
BE - Belgio 69
CZ - Repubblica Ceca 52
VN - Vietnam 48
BR - Brasile 45
CA - Canada 34
DZ - Algeria 32
KR - Corea 32
PL - Polonia 28
MY - Malesia 27
ES - Italia 25
EU - Europa 24
RU - Federazione Russa 22
MX - Messico 21
AU - Australia 20
NL - Olanda 20
PE - Perù 18
JP - Giappone 17
PK - Pakistan 17
PH - Filippine 16
TW - Taiwan 15
IR - Iran 14
RO - Romania 14
ID - Indonesia 13
GR - Grecia 12
AT - Austria 11
HK - Hong Kong 11
TH - Thailandia 10
CL - Cile 9
LT - Lituania 8
PT - Portogallo 8
CH - Svizzera 6
LK - Sri Lanka 6
NG - Nigeria 6
BH - Bahrain 5
CO - Colombia 5
EC - Ecuador 5
IL - Israele 5
IQ - Iraq 4
JO - Giordania 4
NP - Nepal 4
RS - Serbia 4
GA - Gabon 3
GH - Ghana 3
NZ - Nuova Zelanda 3
SK - Slovacchia (Repubblica Slovacca) 3
ZA - Sudafrica 3
A2 - ???statistics.table.value.countryCode.A2??? 2
BG - Bulgaria 2
CM - Camerun 2
EG - Egitto 2
HU - Ungheria 2
MA - Marocco 2
NO - Norvegia 2
PA - Panama 2
SA - Arabia Saudita 2
TN - Tunisia 2
AE - Emirati Arabi Uniti 1
AL - Albania 1
CI - Costa d'Avorio 1
DK - Danimarca 1
EE - Estonia 1
HR - Croazia 1
KE - Kenya 1
KG - Kirghizistan 1
KH - Cambogia 1
LU - Lussemburgo 1
MD - Moldavia 1
OM - Oman 1
PS - Palestinian Territory 1
SI - Slovenia 1
TM - Turkmenistan 1
TZ - Tanzania 1
Totale 20.489
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Città #
Dublin 2.843
Chandler 1.358
Jacksonville 1.210
Nyköping 881
Dearborn 813
Nanjing 594
Foggia 408
Wilmington 371
Ashburn 305
Princeton 288
Beijing 274
Nanchang 241
Singapore 233
Santa Clara 227
Ann Arbor 211
San Mateo 198
New York 164
Shenyang 139
Kunming 113
Tianjin 109
Boardman 107
Jiaxing 103
Hebei 99
Helsinki 99
Des Moines 92
Woodbridge 90
Jinan 77
Changsha 74
Hilden 72
Guangzhou 68
Los Angeles 67
Brussels 66
Shanghai 62
Ningbo 56
Rome 56
Hangzhou 53
Seattle 52
Redwood City 51
Zhengzhou 51
Bari 43
Brno 33
Orange 33
Taizhou 32
Lanzhou 30
Pune 29
Dong Ket 28
Munich 22
Milan 21
Changchun 20
Fuzhou 19
London 19
Houston 18
Xian 16
Cedar Knolls 14
Hanover 14
Martina Franca 14
Olomouc 14
Taipei 14
Auburn Hills 13
Ho Chi Minh City 13
Norwalk 13
Torino 13
Wuhan 13
Hefei 12
Lima 12
Manfredonia 12
Parma 12
Bologna 11
Borås 11
Gurgaon 11
Kuala Lumpur 11
Stevenage 11
Taranto 11
Chicago 10
Naples 10
Toronto 10
Florence 9
Istanbul 9
Union de Credito Agricola de Hermosillo 9
Napoli 8
Nürnberg 8
Segrate 8
Shenzhen 8
Bitonto 7
Bordeaux 7
Haikou 7
Pescara 7
Philadelphia 7
Walnut 7
Yangcheon-gu 7
Brest 6
Duncan 6
La Mancha 6
Lonate Pozzolo 6
Mountain View 6
Polska 6
Saint Petersburg 6
San Giovanni Rotondo 6
Sydney 6
Washington 6
Totale 13.185
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Nome #
A field study on the efficacy of Neem oil to control the poultry red mite Dermanyssus gallinae 278
Shelf life prolongation of fruit juices through essential oils and homogenization: a review 247
12. Alternative Modified Atmospheres for Fresh Food Packaging 207
EFFICACY OF A NOVEL NEEM OIL FORMULATION (RP03TM) TO CONTROL THE POULTRY RED MITE DERMANYSSUS GALLINAE 152
Attività antifungina di batteri lattici non starter (NSLAB): in fluenza di pH e NaCl 143
Functional beverages: the emerging side of functional foods. Commercial trends, research, and health implications 134
Proteolytic activity of molds and their metabiotic association with Salmonella in a model system 133
Using physical approaches for the attenuation of lactic acid bacteria in an organic rice beverage 131
Selection of promising strains of probiotics for foods: Proposal for a possible flow-chart with a special focus on the dark side of probiotics 128
Validazione microbiologica di un trattamento pastorizzante a microonde di crema di asparagi 123
Significato tecnologico delle Pseudomonadaceae nella mozzarella: effetto di antimicrobici naturali e valutazione del metabolismo con metodiche alternative 123
A head space gas analyzing approach for evaluating the shelf life of mozzarella cheese. 122
Impact of Gluten-FriendlyTM technology on wheat kernel endosperm and gluten protein structure in seeds by light and electron microscopy 121
Influence of prebiotics on Lactobacillus reuteri death kinetics under sub-optimal temperatures and pH 118
Modeling Alicyclobacillus acidoterrestris under monolaurin action 116
Antimicrobial effectiveness of lysozyme against Alicyclobacillus acidoterrestris in a model system. 116
Ochratoxin A released back into the medium by Saccharomyces cerevisiae as a function of the strain, washing medium, and fermentative conditions 115
Use of microfungi in the treatment of oak chips: possible effects on wine 113
Yeasts isolated from olive mill wastewaters from southern Italy: technological characterization and potential use for phenol removal. 111
Combined effects of Temperature, Water activity, and pH on Alicyclobacillus aciditerrestris spores 111
Use of essential oils and plant extracts for food preservation. 110
Brewer’s yeast in controller and uncontrolled fermentation, with a focus on novel, non-conventional and superior strains 110
Influence of nutrients on growth, biomass production and acidifying ability of Lactobacillus plantarum, isolated from table olives 109
Pre-stabilization of pesto sauce by reduction of water activity 109
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) 109
Immobilizzazione di Lactobacillus plantarum in alginato di sodio: influenza di stress applicati alla precoltura cellulare 108
Use of starter cultures in olives: a not correct use could cause a delay of performances 107
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. 107
Cartterizzazione fenotipica di ceppi di Alicyclobacillus spp. isolati da suolo 105
Metabiotic effects of Fusarium spp. on Escherichia coli O157:H7 and Listeria monocytogenes on raw portioned tomatoes. Journal of Food Protection. 104
Yeast cells as adsorbing tools to remove ochratoxin A in a model wine 104
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 103
Viability of Lactobacillus reuteri in fruit juices 103
Attività antimicrobica di composti naturali nei confronti di Listeria monocytogenes e Escherichia coli 0157:H7 102
Influence of spelt bran on the physical properties of WPI composite films 101
Microbial characterization of table olives processed according to spanish and natural styles 101
Technological and spoiling characteristics of the yeast microflora isolated from Bella di Cerignola table olives. 101
Attività antimicrobica di chitosano ad alto peso molecolare nei confronti di microrganismi patogeni e alteranti 101
Use of high pressure homogenization as a mean to control the growth of foodborne moulds in tomato juice. 100
Use of a micro-dilution method to assess the bioactivity of vanillic acid agints coliforms and Pseudomonadaceae, isolated from Italian mozzarella cheese 99
Effects of the high pressure of homogenization on some spoiling microorganisms, representative of fruit juice microflora inoculated in saline solution 99
Attività antimicrobica dell'eugenolo nei confronti di Listeria monocytogenes ed Escherichia coli O157:H7 99
Effectiveness of fatty acids and their monoglycerides against Gram-negative pathogens. 98
Selection of autochthonous strains as promising starter cultures for Fior di Latte, a traditional cheese of southern Italy 98
Isolation and characterization of plant growth promoting rhizobacteria (PGPR) for improving nutrient use efficiency in durum wheat 98
Estimating packaging atmosphere-temperature effects on shelf life of cod fillets 97
Indagine preliminare sulla qualità di olive "Bella di Cerignola". Studio del quadro microbiologico in caso di conservazione non idonea. 97
Comparison of direct microbial count for planktonic and sessile enumeration 97
Selection of wild lactic acid bacteria for sausages: Design of a selection protocol combining statistic tools, technological and functional properties 97
Bioremediation of olive mill wastewater by yeasts-a review of the criteria for the selection of the most promising strains 96
Use of Central Composite Design in food microbiology: a case study on the effects of secondary phenolis on lactic acid bacteria from olives 95
Use of active compounds for prolonging the shelf life of mozzarella cheese 94
Inhibition of Aspergillus spp. and Penicillium spp. by fatty acids and their monoglycerides. 94
Antimicrobial activity and mode of action of chitosan against Pichia subpelliculosa 93
Controllo di patogeni responsabili di tossinfezioni alimentari con diversi tipi di miele 93
Microbial resources and enological significance: Opportunities and benefits 93
Effects of lysozyme on Alicyclobacillus acidoterrestris 91
Challenges for the production of probiotic fruit juices 91
Growth of Listeria monocytogenes in fresh-cut coconut as affected by storage conditions and inoculum size. 89
Immobilization and microencapsulation of Lactobacillus plantarum: performances and in vivo applications 89
Viability and acidification by promising yeasts intended as potential starter cultures for rice-based beverages 89
A Focus on Quality and Safety Traits of Saccharomyces cerevisiae Isolated from Uva di Troia Grape Variety 89
Biotechnological application of yeasts in food science: Starter cultures, probiotics and enzyme production 89
Differential adsorption of ochratoxin A and anthocyanins by inactivated yeasts and yeast cell walls during simulation of wine aging 88
Use of alginate beads as carriers for lactic acid bacteria in a structured system and preliminary validation in a meat product 88
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. 87
Antifungal activity of fatty acids and their monoglycerides against Fusarium spp. in a laboratory medium. 87
Technological characterization and probiotic traits of yeasts isolated from Altamura sourdough to select promising microorganisms as functional starter cultures for cereal-based products 87
Food design and innovation: the cereal-based drinks 87
Decontamination of ochratoxin A by yeasts: possibl approaches and factor leading to toxin removal in wine 87
Antifungal activity of fatty acids and their monoclycerides against Fusarium spp. in a model system. 86
Comparison of direct microbial count procedures for planktonics and sessiles enumeration. 86
Prolonging microbial shelf life of foods through the use of natural compounds and non-thermal approaches - a review 86
Characterization of lactic acid bacteria isolated from italian bella di cerignola table olives: selection of potential multifunctional starter cultures 86
In vivo stability of the complex ochratoxin A - Saccharomyces cerevisiae starter strains 86
Efficacy of a novel Neem oil formulation (RP03TM) to control the poultry red mite Dermanyssus gallinae 86
Application of chitosan coating on fresh-cut strawberries 85
Biotechnological innovations for table olives 85
Selection of authochtonous Saccharomyces cerevisiae strains as wine starters using a polyphasic approach and ochratoxin A removal 85
A case study on the use of ultrasound for the inhibition of Escherichia coli O157:H7 and Listeria monocytogenes in almond milk 85
Adhesion properties of lactic acid bacteria isolated from italian table olives, and propionibacteria 84
Uso di trattamento UV per la stabilizzazione microbiologica di olive da mensa 84
US-INACTIVATION of foodborne bacteria: Screening in distilled water and combination with citrus extract in skim milk 83
Isolation, screening, and characterization of plant-growth-promoting bacteria from durum wheat rhizosphere to improve N and P nutrient use efficiency 83
Modelling the survival of starter lactic acid bacteria and Bifidobacterium bifidum in single and simultaneous cultures. 82
Uso di alte pressioni idrostatiche per la stabilizzazione microbiologica di conserve vegetali 82
Effects of lysozyme on Alicyclobacillus acidoterrestris under laboratory conditions 82
Food spoilage and safety: Some Key- concepts 81
Controlled Release of Antimicrobial Compounds from Highly Swellable Polymers 81
Inhibition of Alicyclobacillus acidoterrestris spores by natural compounds 81
Use of Desirability Approach to Predict the Inhibition of Pseudomonas fluorescens, Shewanella putrefaciens and Photobacterium phosphoreum in Fish Fillets Trough Natural Antimicrobials and Modified Atmosphere Packaging 80
Behavior of Listeria monocytogenes and Escherichia coli O157:H7 in fresh-sliced cactus-pear fruit 80
Green Consumerism and Alternative Approaches for Food Preservation: an Introduction. 80
Using a simplex centroid to study the effects of pH, temperature and lactulose on the viability of Bifidobacterium animalis subsp. lactis in a model system 80
Screening of Propionibacterium spp. for potential probiotic properties 80
Selection of promising lactic acid bacteria as starter cultures for sourdough: using a step-by-step approach through quantitative analyses and statistics 79
Use of humectans for the stabilization of pesto sauce. 79
Effects of high-pressure homogenization on the survival of Alicyclobacillus acidoterrestris in a laboratory medium 79
Qualità microbiologica di olive da mensa della Daunia prodotte su scala artigianale 79
Characterization of Autochthonous Plant Growth Promoting Bacteria in Relation to Durum Wheat Nitrogen Use Efficiency 79
Totale 10.185
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Categoria #
all - tutte 110.227
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 110.227
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20202.097 0 0 0 0 0 532 635 67 407 58 346 52
2020/20212.235 302 24 286 24 302 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
2023/20241.321 163 81 66 62 125 390 35 81 11 48 35 224
2024/20251.210 236 38 132 249 187 368 0 0 0 0 0 0
Totale 21.508