IRIS
BEVILACQUA, ANTONIO
 Distribuzione geografica
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Continente #
EU - Europa 10.086
NA - Nord America 10.029
AS - Asia 7.759
SA - Sud America 1.220
AF - Africa 166
Continente sconosciuto - Info sul continente non disponibili 30
OC - Oceania 24
Totale 29.314
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Nazione #
US - Stati Uniti d'America 9.852
CN - Cina 3.043
IE - Irlanda 2.853
SG - Singapore 2.378
UA - Ucraina 1.736
IT - Italia 1.421
SE - Svezia 1.256
BR - Brasile 982
RU - Federazione Russa 848
HK - Hong Kong 707
DE - Germania 590
TR - Turchia 446
FI - Finlandia 393
VN - Vietnam 389
IN - India 340
FR - Francia 319
GB - Regno Unito 227
AR - Argentina 83
CA - Canada 81
MX - Messico 73
BE - Belgio 70
PL - Polonia 61
CZ - Repubblica Ceca 56
BD - Bangladesh 51
ES - Italia 51
NL - Olanda 47
IQ - Iraq 42
ID - Indonesia 41
EC - Ecuador 40
ZA - Sudafrica 39
AT - Austria 37
DZ - Algeria 37
KR - Corea 36
PK - Pakistan 34
JP - Giappone 31
MY - Malesia 31
PE - Perù 26
EU - Europa 24
MT - Malta 24
CL - Cile 23
IR - Iran 23
PH - Filippine 23
AU - Australia 21
CO - Colombia 21
MA - Marocco 20
VE - Venezuela 20
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
EG - Egitto 11
IL - Israele 11
AE - Emirati Arabi Uniti 10
AZ - Azerbaigian 10
KE - Kenya 10
TH - Thailandia 10
CH - Svizzera 9
JO - Giordania 9
PT - Portogallo 9
UY - Uruguay 9
LK - Sri Lanka 7
NP - Nepal 7
KZ - Kazakistan 6
NG - Nigeria 6
BH - Bahrain 5
GA - Gabon 5
HU - Ungheria 5
OM - Oman 5
PA - Panama 5
RS - Serbia 5
AL - Albania 4
BB - Barbados 4
BO - Bolivia 4
LB - Libano 4
SK - Slovacchia (Repubblica Slovacca) 4
SN - Senegal 4
XK - ???statistics.table.value.countryCode.XK??? 4
BG - Bulgaria 3
CI - Costa d'Avorio 3
CM - Camerun 3
CR - Costa Rica 3
GH - Ghana 3
JM - Giamaica 3
NI - Nicaragua 3
NO - Norvegia 3
NZ - Nuova Zelanda 3
A2 - ???statistics.table.value.countryCode.A2??? 2
AM - Armenia 2
AO - Angola 2
ET - Etiopia 2
GE - Georgia 2
GN - Guinea 2
HR - Croazia 2
LV - Lettonia 2
MN - Mongolia 2
PS - Palestinian Territory 2
Totale 29.291
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Città #
Dublin 2.846
Chandler 1.358
Jacksonville 1.210
Singapore 1.075
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
New York 200
San Mateo 198
The Dalles 169
Munich 149
Shenyang 140
Ho Chi Minh City 138
Helsinki 122
Los Angeles 115
Kunming 113
Tianjin 110
Boardman 108
Jiaxing 103
Hebei 99
Des Moines 92
Woodbridge 90
São Paulo 81
Jinan 77
Changsha 74
Hilden 72
Turku 72
Guangzhou 69
Brussels 67
Hanoi 65
Shanghai 65
Rome 61
Bari 60
Seattle 58
Ningbo 56
Hangzhou 53
Zhengzhou 52
Redwood City 51
London 36
Rio de Janeiro 34
Brno 33
Brooklyn 33
Orange 33
San Francisco 32
Taizhou 32
Lanzhou 30
Milan 30
Nuremberg 29
Pune 29
Chicago 28
Dong Ket 28
Warsaw 28
Belo Horizonte 26
Msida 24
Manfredonia 23
Boston 22
Falkenstein 22
Johannesburg 22
Houston 21
Mexico City 21
Montreal 21
Brasília 20
Changchun 20
Amsterdam 19
Fuzhou 19
Jakarta 19
Taranto 19
Toronto 19
Columbus 18
Council Bluffs 18
Curitiba 18
Olomouc 18
Tokyo 18
Chennai 17
Haiphong 17
Lima 17
Xian 16
Naples 15
Porto Alegre 15
Taipei 15
Tashkent 15
Cedar Knolls 14
Da Nang 14
Hanover 14
Kuala Lumpur 14
Martina Franca 14
Norwalk 14
Quito 14
Stockholm 14
Totale 17.666
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Nome #
12. Alternative Modified Atmospheres for Fresh Food Packaging 585
A field study on the efficacy of Neem oil to control the poultry red mite Dermanyssus gallinae 342
Shelf life prolongation of fruit juices through essential oils and homogenization: a review 284
Functional beverages: the emerging side of functional foods. Commercial trends, research, and health implications 184
EFFICACY OF A NOVEL NEEM OIL FORMULATION (RP03TM) TO CONTROL THE POULTRY RED MITE DERMANYSSUS GALLINAE 183
Attività antifungina di batteri lattici non starter (NSLAB): in fluenza di pH e NaCl 181
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. 160
Proteolytic activity of molds and their metabiotic association with Salmonella in a model system 159
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
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) 152
Influence of prebiotics on Lactobacillus reuteri death kinetics under sub-optimal temperatures and pH 152
Brewer’s yeast in controller and uncontrolled fermentation, with a focus on novel, non-conventional and superior strains 151
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 148
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. 144
Modeling Alicyclobacillus acidoterrestris under monolaurin action 140
Significato tecnologico delle Pseudomonadaceae nella mozzarella: effetto di antimicrobici naturali e valutazione del metabolismo con metodiche alternative 140
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. 138
Combined effects of Temperature, Water activity, and pH on Alicyclobacillus aciditerrestris spores 137
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
Influence of nutrients on growth, biomass production and acidifying ability of Lactobacillus plantarum, isolated from table olives 132
Immobilizzazione di Lactobacillus plantarum in alginato di sodio: influenza di stress applicati alla precoltura cellulare 132
Antifungal activity of fatty acids and their monoglycerides against Fusarium spp. in a laboratory medium. 131
Differential adsorption of ochratoxin A and anthocyanins by inactivated yeasts and yeast cell walls during simulation of wine aging 130
Metabiotic effects of Fusarium spp. on Escherichia coli O157:H7 and Listeria monocytogenes on raw portioned tomatoes. Journal of Food Protection. 129
Cartterizzazione fenotipica di ceppi di Alicyclobacillus spp. isolati da suolo 129
A Focus on Quality and Safety Traits of Saccharomyces cerevisiae Isolated from Uva di Troia Grape Variety 129
Selection of wild lactic acid bacteria for sausages: Design of a selection protocol combining statistic tools, technological and functional properties 129
Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances 129
Attività antimicrobica di composti naturali nei confronti di Listeria monocytogenes e Escherichia coli 0157:H7 128
Bioremediation of olive mill wastewater by yeasts-a review of the criteria for the selection of the most promising strains 128
Influence of spelt bran on the physical properties of WPI composite films 128
Use of microfungi in the treatment of oak chips: possible effects on wine 128
Use of essential oils and plant extracts for food preservation. 128
Attività antimicrobica di chitosano ad alto peso molecolare nei confronti di microrganismi patogeni e alteranti 127
Viability of Lactobacillus reuteri in fruit juices 127
In vivo stability of the complex ochratoxin A - Saccharomyces cerevisiae starter strains 127
Microbial resources and enological significance: Opportunities and benefits 127
Effects of the high pressure of homogenization on some spoiling microorganisms, representative of fruit juice microflora inoculated in saline solution 126
Antimicrobial activity and mode of action of chitosan against Pichia subpelliculosa 125
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
Isolation and characterization of plant growth promoting rhizobacteria (PGPR) for improving nutrient use efficiency in durum wheat 125
A case study on the use of ultrasound for the inhibition of Escherichia coli O157:H7 and Listeria monocytogenes in almond milk 125
Use of high pressure homogenization as a mean to control the growth of foodborne moulds in tomato juice. 124
Estimating packaging atmosphere-temperature effects on shelf life of cod fillets 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
Challenges for the production of probiotic fruit juices 124
Autochthonous lactic acid bacteria with probiotic aptitudes as starter cultures for fish-based products 124
Fate of anthocyanins in the presence of inactivated yeasts and yeast cell walls during simulation of wine aging 124
Use of a micro-dilution method to assess the bioactivity of vanillic acid agints coliforms and Pseudomonadaceae, isolated from Italian mozzarella cheese 123
Attività antimicrobica dell'eugenolo nei confronti di Listeria monocytogenes ed Escherichia coli O157:H7 123
Comparison of direct microbial count for planktonic and sessile enumeration 123
Yeast cells as adsorbing tools to remove ochratoxin A in a model wine 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 121
Adhesion properties of lactic acid bacteria isolated from italian table olives, and propionibacteria 121
Food design and innovation: the cereal-based drinks 121
Viability and acidification by promising yeasts intended as potential starter cultures for rice-based beverages 121
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 121
Antifungal activity of fatty acids and their monoclycerides against Fusarium spp. in a model system. 120
Indagine preliminare sulla qualità di olive "Bella di Cerignola". Studio del quadro microbiologico in caso di conservazione non idonea. 120
Selection of authochtonous Saccharomyces cerevisiae strains as wine starters using a polyphasic approach and ochratoxin A removal 120
Decontamination of ochratoxin A by yeasts: possibl approaches and factor leading to toxin removal in wine 120
Biofilm formation by potentially probiotic Saccharomyces cerevisiae strains 120
Immobilization and microencapsulation of Lactobacillus plantarum: performances and in vivo applications 118
US-INACTIVATION of foodborne bacteria: Screening in distilled water and combination with citrus extract in skim milk 118
Effectiveness of fatty acids and their monoglycerides against Gram-negative pathogens. 117
Use of alginate beads as carriers for lactic acid bacteria in a structured system and preliminary validation in a meat product 117
Comparison of direct microbial count procedures for planktonics and sessiles enumeration. 115
A possible approach to assess acidification of meat starter cultures: a case study for some wild strains of Lactobacillus plantarum 115
Inhibition of Aspergillus spp. and Penicillium spp. by fatty acids and their monoglycerides. 114
Evaluation of fungal growth on olive-mill wastewaters treated at high temperature and by high-pressure homogenization 114
Growth of Listeria monocytogenes in fresh-cut coconut as affected by storage conditions and inoculum size. 113
Controllo di patogeni responsabili di tossinfezioni alimentari con diversi tipi di miele 113
Isolation, screening, and characterization of plant-growth-promoting bacteria from durum wheat rhizosphere to improve N and P nutrient use efficiency 113
Isolation and identification of microflora of “Bella di Cerignola” table olives 112
Application of chitosan coating on fresh-cut strawberries 112
Biotechnological innovations for table olives 112
Biotechnological application of yeasts in food science: Starter cultures, probiotics and enzyme production 112
Encapsulation of Active Compounds in Fruit and Vegetable Juice Processing: Current State and Perspectives 112
Alginate beads and apple pieces as carriers for Saccharomyces cerevisiae var. boulardii, as representative of yeast functional starter cultures 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
Alginate-microencapsulation of Lactobacillus casei and Bifidobacterium bifidum: Performances of encapsulated microorganisms and bead-validation in lamb rennet 111
Effects of lysozyme on Alicyclobacillus acidoterrestris 110
Prolonging microbial shelf life of foods through the use of natural compounds and non-thermal approaches - a review 110
Efficacy of a novel Neem oil formulation (RP03TM) to control the poultry red mite Dermanyssus gallinae 110
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. 109
Modelling the survival of starter lactic acid bacteria and Bifidobacterium bifidum in single and simultaneous cultures. 109
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 106
Effects of lysozyme on Alicyclobacillus acidoterrestris under laboratory conditions 106
Control of Alicyclobacillus acidoterrestris in apple juice by citrus extract and a mild heat-treatment 105
Advances in Chemical and Biological Methods to Identify Microorganisms-From Past to Present 105
Totale 13.495
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Categoria #
all - tutte 161.120
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 161.120
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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
2025/20264.752 686 865 1.258 1.222 488 233 0 0 0 0 0 0
Totale 30.387