IRIS
BEVILACQUA, ANTONIO
 Distribuzione geografica
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Continente #
EU - Europa 8.998
NA - Nord America 6.958
AS - Asia 3.098
SA - Sud America 52
AF - Africa 48
Continente sconosciuto - Info sul continente non disponibili 26
OC - Oceania 12
Totale 19.192
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Nazione #
US - Stati Uniti d'America 6.925
IE - Irlanda 3.294
CN - Cina 2.200
UA - Ucraina 1.724
SE - Svezia 1.243
IT - Italia 1.152
TR - Turchia 412
DE - Germania 379
BE - Belgio 321
FR - Francia 295
FI - Finlandia 289
IN - India 263
GB - Regno Unito 161
VN - Vietnam 36
DZ - Algeria 28
BR - Brasile 25
EU - Europa 24
MY - Malesia 24
CA - Canada 23
ES - Italia 23
KR - Corea 23
PL - Polonia 19
RU - Federazione Russa 18
PK - Pakistan 16
TW - Taiwan 15
IR - Iran 14
JP - Giappone 14
NL - Olanda 14
RO - Romania 14
SG - Singapore 14
PE - Perù 13
PH - Filippine 12
AT - Austria 11
ID - Indonesia 11
AU - Australia 10
HK - Hong Kong 10
MX - Messico 10
GR - Grecia 9
TH - Thailandia 7
CZ - Repubblica Ceca 6
LK - Sri Lanka 6
NG - Nigeria 6
PT - Portogallo 6
CH - Svizzera 5
CL - Cile 5
CO - Colombia 5
EC - Ecuador 4
IQ - Iraq 4
JO - Giordania 4
NP - Nepal 4
RS - Serbia 4
GA - Gabon 3
SK - Slovacchia (Repubblica Slovacca) 3
A2 - ???statistics.table.value.countryCode.A2??? 2
BH - Bahrain 2
CM - Camerun 2
EG - Egitto 2
HU - Ungheria 2
NZ - Nuova Zelanda 2
SA - Arabia Saudita 2
TN - Tunisia 2
ZA - Sudafrica 2
AE - Emirati Arabi Uniti 1
BG - Bulgaria 1
CI - Costa d'Avorio 1
DK - Danimarca 1
GH - Ghana 1
HR - Croazia 1
IL - Israele 1
KH - Cambogia 1
LU - Lussemburgo 1
MD - Moldavia 1
OM - Oman 1
PS - Palestinian Territory 1
SI - Slovenia 1
TZ - Tanzania 1
Totale 19.192
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Città #
Dublin 3.292
Chandler 1.363
Jacksonville 1.212
Nyköping 886
Dearborn 813
Nanjing 592
Foggia 404
Wilmington 371
Brussels 318
Princeton 289
Beijing 260
Nanchang 241
Ann Arbor 211
San Mateo 198
Shenyang 139
Kunming 113
Tianjin 109
Hebei 99
Des Moines 93
Jiaxing 93
Helsinki 90
Woodbridge 90
Jinan 77
Boardman 74
Changsha 73
Hilden 72
Ningbo 56
Hangzhou 52
Redwood City 51
Rome 51
Zhengzhou 51
Bari 36
Orange 33
Guangzhou 31
Lanzhou 30
Taizhou 29
Dong Ket 28
Philadelphia 26
Hanover 25
Shanghai 24
Ashburn 23
Changchun 20
Fuzhou 18
Houston 18
Milan 17
London 16
Xian 16
Los Angeles 15
Cedar Knolls 14
Martina Franca 14
New York 14
Taipei 14
Auburn Hills 13
Norwalk 13
Torino 13
Lima 12
Bologna 11
Gurgaon 11
Hefei 11
Stevenage 11
Taranto 11
Naples 10
Parma 10
Florence 9
Kuala Lumpur 9
Chicago 8
Dallas 8
Napoli 8
Nürnberg 8
Segrate 8
Singapore 8
Bordeaux 7
Haikou 7
Pescara 7
Walnut 7
Borås 6
Brest 6
Duncan 6
Frankfurt am Main 6
La Mancha 6
Lonate Pozzolo 6
Mountain View 6
Polska 6
Saint Petersburg 6
San Giovanni Rotondo 6
Seattle 6
Wuhan 6
Andria 5
Auzouville-sur-saâne 5
Bitonto 5
Bucharest 5
Citta 5
Forlì 5
Istanbul 5
Pagani 5
Pisa 5
Amman 4
Augusta 4
Béjaïa 4
Catania 4
Totale 12.647
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Nome #
A field study on the efficacy of Neem oil to control the poultry red mite Dermanyssus gallinae 273
Shelf life prolongation of fruit juices through essential oils and homogenization: a review 215
12. Alternative Modified Atmospheres for Fresh Food Packaging 179
EFFICACY OF A NOVEL NEEM OIL FORMULATION (RP03TM) TO CONTROL THE POULTRY RED MITE DERMANYSSUS GALLINAE 140
Proteolytic activity of molds and their metabiotic association with Salmonella in a model system 129
Using physical approaches for the attenuation of lactic acid bacteria in an organic rice beverage 126
Attività antifungina di batteri lattici non starter (NSLAB): in fluenza di pH e NaCl 122
Functional beverages: the emerging side of functional foods. Commercial trends, research, and health implications 120
A head space gas analyzing approach for evaluating the shelf life of mozzarella cheese. 116
Use of microfungi in the treatment of oak chips: possible effects on wine 115
Significato tecnologico delle Pseudomonadaceae nella mozzarella: effetto di antimicrobici naturali e valutazione del metabolismo con metodiche alternative 115
Impact of Gluten-FriendlyTM technology on wheat kernel endosperm and gluten protein structure in seeds by light and electron microscopy 113
Validazione microbiologica di un trattamento pastorizzante a microonde di crema di asparagi 112
Ochratoxin A released back into the medium by Saccharomyces cerevisiae as a function of the strain, washing medium, and fermentative conditions 112
Selection of promising strains of probiotics for foods: Proposal for a possible flow-chart with a special focus on the dark side of probiotics 111
Use of starter cultures in olives: a not correct use could cause a delay of performances 109
Immobilizzazione di Lactobacillus plantarum in alginato di sodio: influenza di stress applicati alla precoltura cellulare 109
Modeling Alicyclobacillus acidoterrestris under monolaurin action 104
Metabiotic effects of Fusarium spp. on Escherichia coli O157:H7 and Listeria monocytogenes on raw portioned tomatoes. Journal of Food Protection. 104
Microbial characterization of table olives processed according to spanish and natural styles 103
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. 103
Influence of nutrients on growth, biomass production and acidifying ability of Lactobacillus plantarum, isolated from table olives 102
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) 102
Viability of Lactobacillus reuteri in fruit juices 102
Technological and spoiling characteristics of the yeast microflora isolated from Bella di Cerignola table olives. 101
Brewer’s yeast in controller and uncontrolled fermentation, with a focus on novel, non-conventional and superior strains 101
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 100
Bioremediation of olive mill wastewater by yeasts-a review of the criteria for the selection of the most promising strains 99
Yeasts isolated from olive mill wastewaters from southern Italy: technological characterization and potential use for phenol removal. 99
Use of a micro-dilution method to assess the bioactivity of vanillic acid agints coliforms and Pseudomonadaceae, isolated from Italian mozzarella cheese 98
Antimicrobial effectiveness of lysozyme against Alicyclobacillus acidoterrestris in a model system. 97
Pre-stabilization of pesto sauce by reduction of water activity 97
Effectiveness of fatty acids and their monoglycerides against Gram-negative pathogens. 96
Use of high pressure homogenization as a mean to control the growth of foodborne moulds in tomato juice. 96
Attività antimicrobica di chitosano ad alto peso molecolare nei confronti di microrganismi patogeni e alteranti 96
Influence of spelt bran on the physical properties of WPI composite films 95
Cartterizzazione fenotipica di ceppi di Alicyclobacillus spp. isolati da suolo 95
Attività antimicrobica di composti naturali nei confronti di Listeria monocytogenes e Escherichia coli 0157:H7 94
Selection of autochthonous strains as promising starter cultures for Fior di Latte, a traditional cheese of southern Italy 94
Use of essential oils and plant extracts for food preservation. 94
Attività antimicrobica dell'eugenolo nei confronti di Listeria monocytogenes ed Escherichia coli O157:H7 94
Combined effects of Temperature, Water activity, and pH on Alicyclobacillus aciditerrestris spores 93
Comparison of direct microbial count for planktonic and sessile enumeration 93
Estimating packaging atmosphere-temperature effects on shelf life of cod fillets 92
Isolation and characterization of plant growth promoting rhizobacteria (PGPR) for improving nutrient use efficiency in durum wheat 92
Antimicrobial activity and mode of action of chitosan against Pichia subpelliculosa 91
Effects of the high pressure of homogenization on some spoiling microorganisms, representative of fruit juice microflora inoculated in saline solution 90
Indagine preliminare sulla qualità di olive "Bella di Cerignola". Studio del quadro microbiologico in caso di conservazione non idonea. 90
Yeast cells as adsorbing tools to remove ochratoxin A in a model wine 90
Microbial resources and enological significance: Opportunities and benefits 89
Use of Central Composite Design in food microbiology: a case study on the effects of secondary phenolis on lactic acid bacteria from olives 89
Use of active compounds for prolonging the shelf life of mozzarella cheese 88
Selection of wild lactic acid bacteria for sausages: Design of a selection protocol combining statistic tools, technological and functional properties 88
Use of alginate beads as carriers for lactic acid bacteria in a structured system and preliminary validation in a meat product 87
Effects of lysozyme on Alicyclobacillus acidoterrestris 86
Comparison of direct microbial count procedures for planktonics and sessiles enumeration. 86
Inhibition of Aspergillus spp. and Penicillium spp. by fatty acids and their monoglycerides. 86
Controllo di patogeni responsabili di tossinfezioni alimentari con diversi tipi di miele 86
Technological characterization and probiotic traits of yeasts isolated from Altamura sourdough to select promising microorganisms as functional starter cultures for cereal-based products 86
Biotechnological application of yeasts in food science: Starter cultures, probiotics and enzyme production 86
Antifungal activity of fatty acids and their monoclycerides against Fusarium spp. in a model system. 85
Decontamination of ochratoxin A by yeasts: possibl approaches and factor leading to toxin removal in wine 85
Antifungal activity of fatty acids and their monoglycerides against Fusarium spp. in a laboratory medium. 84
Uso di trattamento UV per la stabilizzazione microbiologica di olive da mensa 84
Viability and acidification by promising yeasts intended as potential starter cultures for rice-based beverages 84
Influence of prebiotics on Lactobacillus reuteri death kinetics under sub-optimal temperatures and pH 84
A Focus on Quality and Safety Traits of Saccharomyces cerevisiae Isolated from Uva di Troia Grape Variety 84
Adhesion properties of lactic acid bacteria isolated from italian table olives, and propionibacteria 83
Differential adsorption of ochratoxin A and anthocyanins by inactivated yeasts and yeast cell walls during simulation of wine aging 83
US-INACTIVATION of foodborne bacteria: Screening in distilled water and combination with citrus extract in skim milk 83
Efficacy of a novel Neem oil formulation (RP03TM) to control the poultry red mite Dermanyssus gallinae 83
A case study on the use of ultrasound for the inhibition of Escherichia coli O157:H7 and Listeria monocytogenes in almond milk 83
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. 82
Modelling the survival of starter lactic acid bacteria and Bifidobacterium bifidum in single and simultaneous cultures. 82
Growth of Listeria monocytogenes in fresh-cut coconut as affected by storage conditions and inoculum size. 82
Immobilization and microencapsulation of Lactobacillus plantarum: performances and in vivo applications 82
Prolonging microbial shelf life of foods through the use of natural compounds and non-thermal approaches - a review 81
Biotechnological innovations for table olives 81
Food spoilage and safety: Some Key- concepts 80
Effects of lysozyme on Alicyclobacillus acidoterrestris under laboratory conditions 80
In vivo stability of the complex ochratoxin A - Saccharomyces cerevisiae starter strains 80
Inhibition of Alicyclobacillus acidoterrestris spores by natural compounds 79
null 79
Challenges for the production of probiotic fruit juices 79
Use of humectans for the stabilization of pesto sauce. 78
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 77
Characterization of lactic acid bacteria isolated from italian bella di cerignola table olives: selection of potential multifunctional starter cultures 77
Suitability of bifidobacterium spp. and lactobacillus plantarum as probiotics intended for fruit juices containing citrus extracts 77
Food design and innovation: the cereal-based drinks 77
Selection of authochtonous Saccharomyces cerevisiae strains as wine starters using a polyphasic approach and ochratoxin A removal 77
Effects of inulin, fructooligosaccharides/glucose and pH on the shape of the death kinetic of Lactobacillus reuteri DSM 20016 77
Controlled Release of Antimicrobial Compounds from Highly Swellable Polymers 76
Behavior of Listeria monocytogenes and Escherichia coli O157:H7 in fresh-sliced cactus-pear fruit 76
Effects of high-pressure homogenization on the survival of Alicyclobacillus acidoterrestris in a laboratory medium 76
Qualità microbiologica di olive da mensa della Daunia prodotte su scala artigianale 76
Uso di alte pressioni idrostatiche per la stabilizzazione microbiologica di conserve vegetali 76
Autochthonous lactic acid bacteria with probiotic aptitudes as starter cultures for fish-based products 76
Use of the response surface methodology and desirability approach to model Alicyclobacillus acidoterrestris spore inactivation. 75
Green Consumerism and Alternative Approaches for Food Preservation: an Introduction. 75
Application of chitosan coating on fresh-cut strawberries 75
Totale 9.563
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Categoria #
all - tutte 62.860
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 62.860
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/20192.001 0 0 45 25 693 287 392 47 45 58 83 326
2019/20204.027 740 431 249 53 457 532 635 67 407 58 346 52
2020/20212.244 302 26 287 24 303 84 284 87 437 305 30 75
2021/20221.627 217 21 23 38 89 35 70 155 217 208 93 461
2022/20237.398 552 360 306 327 359 609 64 607 3.728 56 266 164
2023/2024325 172 97 56 0 0 0 0 0 0 0 0 0
Totale 20.085