IRIS
BEVILACQUA, ANTONIO
 Distribuzione geografica
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Continente #
EU - Europa 10.049
NA - Nord America 9.986
AS - Asia 7.330
SA - Sud America 1.131
AF - Africa 144
Continente sconosciuto - Info sul continente non disponibili 29
OC - Oceania 24
Totale 28.693
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Nazione #
US - Stati Uniti d'America 9.822
CN - Cina 3.031
IE - Irlanda 2.853
SG - Singapore 2.194
UA - Ucraina 1.733
IT - Italia 1.398
SE - Svezia 1.256
BR - Brasile 929
RU - Federazione Russa 844
HK - Hong Kong 705
DE - Germania 586
TR - Turchia 445
FI - Finlandia 393
IN - India 333
FR - Francia 319
VN - Vietnam 229
GB - Regno Unito 227
CA - Canada 80
BE - Belgio 70
MX - Messico 67
AR - Argentina 63
PL - Polonia 61
CZ - Repubblica Ceca 56
ES - Italia 51
NL - Olanda 47
BD - Bangladesh 39
ID - Indonesia 38
EC - Ecuador 37
AT - Austria 36
KR - Corea 36
DZ - Algeria 35
ZA - Sudafrica 33
JP - Giappone 31
MY - Malesia 30
PK - Pakistan 27
IQ - Iraq 26
EU - Europa 24
MT - Malta 24
PE - Perù 24
CL - Cile 23
IR - Iran 22
PH - Filippine 22
AU - Australia 21
CO - Colombia 19
LT - Lituania 17
RO - Romania 16
TW - Taiwan 16
MA - Marocco 15
TN - Tunisia 15
UZ - Uzbekistan 14
VE - Venezuela 13
GR - Grecia 12
PY - Paraguay 12
SA - Arabia Saudita 12
IL - Israele 11
TH - Thailandia 10
CH - Svizzera 9
PT - Portogallo 9
AE - Emirati Arabi Uniti 8
EG - Egitto 8
JO - Giordania 7
KE - Kenya 7
NP - Nepal 7
UY - Uruguay 7
AZ - Azerbaigian 6
LK - Sri Lanka 6
NG - Nigeria 6
BH - Bahrain 5
GA - Gabon 5
HU - Ungheria 5
RS - Serbia 5
BB - Barbados 4
BO - Bolivia 4
KZ - Kazakistan 4
SK - Slovacchia (Repubblica Slovacca) 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
SN - Senegal 3
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A2 - ???statistics.table.value.countryCode.A2??? 2
AM - Armenia 2
CR - Costa Rica 2
GN - Guinea 2
HR - Croazia 2
LV - Lettonia 2
OM - Oman 2
PA - Panama 2
AO - Angola 1
BM - Bermuda 1
BN - Brunei Darussalam 1
BZ - Belize 1
DK - Danimarca 1
DO - Repubblica Dominicana 1
Totale 28.673
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Città #
Dublin 2.846
Chandler 1.358
Jacksonville 1.210
Singapore 949
Nyköping 881
Dearborn 813
Dallas 729
Hong Kong 695
Ashburn 691
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 159
Munich 149
Shenyang 140
Helsinki 122
Los Angeles 115
Kunming 113
Tianjin 110
Boardman 107
Jiaxing 103
Hebei 99
Des Moines 92
Woodbridge 90
Ho Chi Minh City 86
São Paulo 80
Jinan 77
Changsha 74
Hilden 72
Turku 72
Guangzhou 69
Brussels 67
Shanghai 65
Rome 61
Bari 59
Seattle 58
Ningbo 56
Hangzhou 53
Zhengzhou 52
Redwood City 51
London 36
Brno 33
Brooklyn 33
Orange 33
Rio de Janeiro 32
San Francisco 32
Taizhou 32
Hanoi 30
Lanzhou 30
Pune 29
Chicago 28
Dong Ket 28
Nuremberg 28
Warsaw 28
Milan 26
Msida 24
Belo Horizonte 23
Manfredonia 23
Boston 22
Falkenstein 22
Houston 21
Mexico City 21
Changchun 20
Montreal 20
Amsterdam 19
Fuzhou 19
Taranto 19
Toronto 19
Brasília 18
Columbus 18
Council Bluffs 18
Jakarta 18
Johannesburg 18
Olomouc 18
Tokyo 18
Chennai 16
Curitiba 16
Lima 16
Xian 16
Naples 15
Taipei 15
Cedar Knolls 14
Hanover 14
Martina Franca 14
Norwalk 14
Stockholm 14
Tashkent 14
Wuhan 14
Auburn Hills 13
Kuala Lumpur 13
Porto Alegre 13
Torino 13
Totale 17.391
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Nome #
12. Alternative Modified Atmospheres for Fresh Food Packaging 580
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 281
EFFICACY OF A NOVEL NEEM OIL FORMULATION (RP03TM) TO CONTROL THE POULTRY RED MITE DERMANYSSUS GALLINAE 181
Functional beverages: the emerging side of functional foods. Commercial trends, research, and health implications 174
Attività antifungina di batteri lattici non starter (NSLAB): in fluenza di pH e NaCl 173
Using physical approaches for the attenuation of lactic acid bacteria in an organic rice beverage 159
A head space gas analyzing approach for evaluating the shelf life of mozzarella cheese. 155
Proteolytic activity of molds and their metabiotic association with Salmonella in a model system 155
Impact of Gluten-FriendlyTM technology on wheat kernel endosperm and gluten protein structure in seeds by light and electron microscopy 152
Influence of prebiotics on Lactobacillus reuteri death kinetics under sub-optimal temperatures and pH 150
Validazione microbiologica di un trattamento pastorizzante a microonde di crema di asparagi 149
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) 148
Selection of promising strains of probiotics for foods: Proposal for a possible flow-chart with a special focus on the dark side of probiotics 148
Antimicrobial effectiveness of lysozyme against Alicyclobacillus acidoterrestris in a model system. 146
Brewer’s yeast in controller and uncontrolled fermentation, with a focus on novel, non-conventional and superior strains 146
Ochratoxin A released back into the medium by Saccharomyces cerevisiae as a function of the strain, washing medium, and fermentative conditions 144
Yeasts isolated from olive mill wastewaters from southern Italy: technological characterization and potential use for phenol removal. 140
Significato tecnologico delle Pseudomonadaceae nella mozzarella: effetto di antimicrobici naturali e valutazione del metabolismo con metodiche alternative 140
Modeling Alicyclobacillus acidoterrestris under monolaurin action 138
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. 135
Combined effects of Temperature, Water activity, and pH on Alicyclobacillus aciditerrestris spores 133
Use of starter cultures in olives: a not correct use could cause a delay of performances 132
Pre-stabilization of pesto sauce by reduction of water activity 131
Immobilizzazione di Lactobacillus plantarum in alginato di sodio: influenza di stress applicati alla precoltura cellulare 130
Influence of nutrients on growth, biomass production and acidifying ability of Lactobacillus plantarum, isolated from table olives 129
Antifungal activity of fatty acids and their monoglycerides against Fusarium spp. in a laboratory medium. 127
Use of microfungi in the treatment of oak chips: possible effects on wine 127
Cartterizzazione fenotipica di ceppi di Alicyclobacillus spp. isolati da suolo 127
Selection of wild lactic acid bacteria for sausages: Design of a selection protocol combining statistic tools, technological and functional properties 127
Metabiotic effects of Fusarium spp. on Escherichia coli O157:H7 and Listeria monocytogenes on raw portioned tomatoes. Journal of Food Protection. 126
Use of essential oils and plant extracts for food preservation. 126
Differential adsorption of ochratoxin A and anthocyanins by inactivated yeasts and yeast cell walls during simulation of wine aging 126
Attività antimicrobica di composti naturali nei confronti di Listeria monocytogenes e Escherichia coli 0157:H7 125
Viability of Lactobacillus reuteri in fruit juices 125
A Focus on Quality and Safety Traits of Saccharomyces cerevisiae Isolated from Uva di Troia Grape Variety 125
Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances 125
Influence of spelt bran on the physical properties of WPI composite films 124
Technological and spoiling characteristics of the yeast microflora isolated from Bella di Cerignola table olives. 124
Bioremediation of olive mill wastewater by yeasts-a review of the criteria for the selection of the most promising strains 123
Use of high pressure homogenization as a mean to control the growth of foodborne moulds in tomato juice. 123
Use of active compounds for prolonging the shelf life of mozzarella cheese 123
Attività antimicrobica di chitosano ad alto peso molecolare nei confronti di microrganismi patogeni e alteranti 123
Microbial resources and enological significance: Opportunities and benefits 123
Effects of the high pressure of homogenization on some spoiling microorganisms, representative of fruit juice microflora inoculated in saline solution 122
Yeast cells as adsorbing tools to remove ochratoxin A in a model wine 122
Isolation and characterization of plant growth promoting rhizobacteria (PGPR) for improving nutrient use efficiency in durum wheat 122
Autochthonous lactic acid bacteria with probiotic aptitudes as starter cultures for fish-based products 122
A case study on the use of ultrasound for the inhibition of Escherichia coli O157:H7 and Listeria monocytogenes in almond milk 122
Use of a micro-dilution method to assess the bioactivity of vanillic acid agints coliforms and Pseudomonadaceae, isolated from Italian mozzarella cheese 121
In vivo stability of the complex ochratoxin A - Saccharomyces cerevisiae starter strains 121
Estimating packaging atmosphere-temperature effects on shelf life of cod fillets 120
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 120
Comparison of direct microbial count for planktonic and sessile enumeration 120
Fate of anthocyanins in the presence of inactivated yeasts and yeast cell walls during simulation of wine aging 120
Use of Central Composite Design in food microbiology: a case study on the effects of secondary phenolis on lactic acid bacteria from olives 120
Attività antimicrobica dell'eugenolo nei confronti di Listeria monocytogenes ed Escherichia coli O157:H7 119
Antimicrobial activity and mode of action of chitosan against Pichia subpelliculosa 118
Microbial characterization of table olives processed according to spanish and natural styles 118
Adhesion properties of lactic acid bacteria isolated from italian table olives, and propionibacteria 118
Viability and acidification by promising yeasts intended as potential starter cultures for rice-based beverages 118
Selection of authochtonous Saccharomyces cerevisiae strains as wine starters using a polyphasic approach and ochratoxin A removal 118
Indagine preliminare sulla qualità di olive "Bella di Cerignola". Studio del quadro microbiologico in caso di conservazione non idonea. 117
Food design and innovation: the cereal-based drinks 117
Challenges for the production of probiotic fruit juices 117
Biofilm formation by potentially probiotic Saccharomyces cerevisiae strains 117
Antifungal activity of fatty acids and their monoclycerides against Fusarium spp. in a model system. 116
Immobilization and microencapsulation of Lactobacillus plantarum: performances and in vivo applications 116
Decontamination of ochratoxin A by yeasts: possibl approaches and factor leading to toxin removal in wine 116
Effectiveness of fatty acids and their monoglycerides against Gram-negative pathogens. 115
US-INACTIVATION of foodborne bacteria: Screening in distilled water and combination with citrus extract in skim milk 115
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 114
Comparison of direct microbial count procedures for planktonics and sessiles enumeration. 113
Use of alginate beads as carriers for lactic acid bacteria in a structured system and preliminary validation in a meat product 113
Isolation and identification of microflora of “Bella di Cerignola” table olives 112
Evaluation of fungal growth on olive-mill wastewaters treated at high temperature and by high-pressure homogenization 112
Growth of Listeria monocytogenes in fresh-cut coconut as affected by storage conditions and inoculum size. 111
Inhibition of Aspergillus spp. and Penicillium spp. by fatty acids and their monoglycerides. 111
Controllo di patogeni responsabili di tossinfezioni alimentari con diversi tipi di miele 111
A possible approach to assess acidification of meat starter cultures: a case study for some wild strains of Lactobacillus plantarum 111
Biotechnological application of yeasts in food science: Starter cultures, probiotics and enzyme production 111
Selection of autochthonous strains as promising starter cultures for Fior di Latte, a traditional cheese of southern Italy 110
Application of chitosan coating on fresh-cut strawberries 110
Prolonging microbial shelf life of foods through the use of natural compounds and non-thermal approaches - a review 109
Biotechnological innovations for table olives 109
Encapsulation of Active Compounds in Fruit and Vegetable Juice Processing: Current State and Perspectives 109
Efficacy of a novel Neem oil formulation (RP03TM) to control the poultry red mite Dermanyssus gallinae 109
Isolation, screening, and characterization of plant-growth-promoting bacteria from durum wheat rhizosphere to improve N and P nutrient use efficiency 109
Alginate beads and apple pieces as carriers for Saccharomyces cerevisiae var. boulardii, as representative of yeast functional starter cultures 108
Modelling the survival of starter lactic acid bacteria and Bifidobacterium bifidum in single and simultaneous cultures. 108
Characterization of lactic acid bacteria isolated from italian bella di cerignola table olives: selection of potential multifunctional starter cultures 108
Alginate-microencapsulation of Lactobacillus casei and Bifidobacterium bifidum: Performances of encapsulated microorganisms and bead-validation in lamb rennet 108
Effects of lysozyme on Alicyclobacillus acidoterrestris 107
Uso di alte pressioni idrostatiche per la stabilizzazione microbiologica di conserve vegetali 107
Technological characterization and probiotic traits of yeasts isolated from Altamura sourdough to select promising microorganisms as functional starter cultures for cereal-based products 107
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. 106
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
Characterization of Autochthonous Plant Growth Promoting Bacteria in Relation to Durum Wheat Nitrogen Use Efficiency 104
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 103
Totale 13.206
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Categoria #
all - tutte 157.463
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 157.463
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20211.599 0 0 0 0 302 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
2023/20241.320 163 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
2025/20264.124 686 865 1.258 1.222 93 0 0 0 0 0 0 0
Totale 29.759