IRIS
BEVILACQUA, ANTONIO
 Distribuzione geografica
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Continente #
EU - Europa 8.439
NA - Nord America 7.640
AS - Asia 3.628
SA - Sud America 67
AF - Africa 57
Continente sconosciuto - Info sul continente non disponibili 26
OC - Oceania 22
Totale 19.879
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Nazione #
US - Stati Uniti d'America 7.595
IE - Irlanda 2.858
CN - Cina 2.422
UA - Ucraina 1.724
SE - Svezia 1.249
IT - Italia 1.206
TR - Turchia 418
DE - Germania 369
FR - Francia 297
IN - India 297
FI - Finlandia 289
SG - Singapore 245
GB - Regno Unito 169
BE - Belgio 64
CZ - Repubblica Ceca 53
VN - Vietnam 42
DZ - Algeria 32
KR - Corea 32
BR - Brasile 30
MY - Malesia 27
ES - Italia 25
CA - Canada 24
EU - Europa 24
PL - Polonia 24
RU - Federazione Russa 22
AU - Australia 20
MX - Messico 19
NL - Olanda 18
PE - Perù 18
PH - Filippine 16
PK - Pakistan 16
JP - Giappone 15
TW - Taiwan 15
IR - Iran 14
RO - Romania 14
ID - Indonesia 13
AT - Austria 11
HK - Hong Kong 10
TH - Thailandia 10
CL - Cile 9
GR - Grecia 9
PT - Portogallo 8
CH - Svizzera 6
LK - Sri Lanka 6
LT - Lituania 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
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
NZ - Nuova Zelanda 2
PA - Panama 2
SA - Arabia Saudita 2
TN - Tunisia 2
AE - Emirati Arabi Uniti 1
CI - Costa d'Avorio 1
DK - Danimarca 1
HR - Croazia 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 19.879
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Città #
Dublin 2.854
Chandler 1.363
Jacksonville 1.212
Nyköping 886
Dearborn 813
Nanjing 594
Foggia 406
Wilmington 371
Ashburn 303
Princeton 289
Beijing 271
Nanchang 241
Ann Arbor 211
San Mateo 198
New York 164
Singapore 146
Shenyang 139
Kunming 113
Tianjin 109
Boardman 107
Jiaxing 102
Hebei 99
Des Moines 93
Helsinki 90
Woodbridge 90
Jinan 77
Changsha 74
Hilden 72
Los Angeles 65
Brussels 61
Guangzhou 58
Shanghai 57
Ningbo 56
Hangzhou 53
Rome 52
Seattle 52
Redwood City 51
Zhengzhou 51
Bari 43
Brno 33
Orange 33
Taizhou 32
Lanzhou 30
Dong Ket 28
Pune 27
Changchun 20
Milan 20
Fuzhou 19
Houston 18
London 17
Xian 16
Olomouc 15
Cedar Knolls 14
Hanover 14
Martina Franca 14
Taipei 14
Auburn Hills 13
Norwalk 13
Torino 13
Wuhan 13
Lima 12
Parma 12
Bologna 11
Borås 11
Gurgaon 11
Hefei 11
Kuala Lumpur 11
Stevenage 11
Taranto 11
Chicago 10
Naples 10
Florence 9
Istanbul 9
Union de Credito Agricola de Hermosillo 9
Napoli 8
Nürnberg 8
Segrate 8
Bordeaux 7
Haikou 7
Ho Chi Minh City 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
Shenzhen 6
Sydney 6
Washington 6
Andria 5
Auzouville-sur-saâne 5
Bitonto 5
Bucharest 5
Chennai 5
Totale 12.814
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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 239
12. Alternative Modified Atmospheres for Fresh Food Packaging 202
EFFICACY OF A NOVEL NEEM OIL FORMULATION (RP03TM) TO CONTROL THE POULTRY RED MITE DERMANYSSUS GALLINAE 148
Attività antifungina di batteri lattici non starter (NSLAB): in fluenza di pH e NaCl 135
Functional beverages: the emerging side of functional foods. Commercial trends, research, and health implications 131
Proteolytic activity of molds and their metabiotic association with Salmonella in a model system 128
Using physical approaches for the attenuation of lactic acid bacteria in an organic rice beverage 128
Selection of promising strains of probiotics for foods: Proposal for a possible flow-chart with a special focus on the dark side of probiotics 127
Significato tecnologico delle Pseudomonadaceae nella mozzarella: effetto di antimicrobici naturali e valutazione del metabolismo con metodiche alternative 123
Validazione microbiologica di un trattamento pastorizzante a microonde di crema di asparagi 122
Impact of Gluten-FriendlyTM technology on wheat kernel endosperm and gluten protein structure in seeds by light and electron microscopy 118
A head space gas analyzing approach for evaluating the shelf life of mozzarella cheese. 117
Modeling Alicyclobacillus acidoterrestris under monolaurin action 114
Ochratoxin A released back into the medium by Saccharomyces cerevisiae as a function of the strain, washing medium, and fermentative conditions 111
Use of microfungi in the treatment of oak chips: possible effects on wine 110
Yeasts isolated from olive mill wastewaters from southern Italy: technological characterization and potential use for phenol removal. 108
Use of essential oils and plant extracts for food preservation. 108
Brewer’s yeast in controller and uncontrolled fermentation, with a focus on novel, non-conventional and superior strains 108
Immobilizzazione di Lactobacillus plantarum in alginato di sodio: influenza di stress applicati alla precoltura cellulare 107
Antimicrobial effectiveness of lysozyme against Alicyclobacillus acidoterrestris in a model system. 106
Influence of nutrients on growth, biomass production and acidifying ability of Lactobacillus plantarum, isolated from table olives 106
Use of starter cultures in olives: a not correct use could cause a delay of performances 105
Pre-stabilization of pesto sauce by reduction of water activity 105
Combined effects of Temperature, Water activity, and pH on Alicyclobacillus aciditerrestris spores 104
Cartterizzazione fenotipica di ceppi di Alicyclobacillus spp. isolati da suolo 104
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) 103
Yeast cells as adsorbing tools to remove ochratoxin A in a model wine 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
Metabiotic effects of Fusarium spp. on Escherichia coli O157:H7 and Listeria monocytogenes on raw portioned tomatoes. Journal of Food Protection. 102
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 102
Attività antimicrobica di composti naturali nei confronti di Listeria monocytogenes e Escherichia coli 0157:H7 101
Viability of Lactobacillus reuteri in fruit juices 101
Influence of spelt bran on the physical properties of WPI composite films 99
Microbial characterization of table olives processed according to spanish and natural styles 99
Technological and spoiling characteristics of the yeast microflora isolated from Bella di Cerignola table olives. 99
Attività antimicrobica di chitosano ad alto peso molecolare nei confronti di microrganismi patogeni e alteranti 99
Use of high pressure homogenization as a mean to control the growth of foodborne moulds in tomato juice. 98
Attività antimicrobica dell'eugenolo nei confronti di Listeria monocytogenes ed Escherichia coli O157:H7 98
Isolation and characterization of plant growth promoting rhizobacteria (PGPR) for improving nutrient use efficiency in durum wheat 97
Effectiveness of fatty acids and their monoglycerides against Gram-negative pathogens. 96
Estimating packaging atmosphere-temperature effects on shelf life of cod fillets 96
Selection of autochthonous strains as promising starter cultures for Fior di Latte, a traditional cheese of southern Italy 96
Comparison of direct microbial count for planktonic and sessile enumeration 96
Use of a micro-dilution method to assess the bioactivity of vanillic acid agints coliforms and Pseudomonadaceae, isolated from Italian mozzarella cheese 95
Indagine preliminare sulla qualità di olive "Bella di Cerignola". Studio del quadro microbiologico in caso di conservazione non idonea. 95
Bioremediation of olive mill wastewater by yeasts-a review of the criteria for the selection of the most promising strains 93
Effects of the high pressure of homogenization on some spoiling microorganisms, representative of fruit juice microflora inoculated in saline solution 93
Selection of wild lactic acid bacteria for sausages: Design of a selection protocol combining statistic tools, technological and functional properties 93
Use of Central Composite Design in food microbiology: a case study on the effects of secondary phenolis on lactic acid bacteria from olives 93
Inhibition of Aspergillus spp. and Penicillium spp. by fatty acids and their monoglycerides. 92
Controllo di patogeni responsabili di tossinfezioni alimentari con diversi tipi di miele 92
Antimicrobial activity and mode of action of chitosan against Pichia subpelliculosa 91
Use of active compounds for prolonging the shelf life of mozzarella cheese 91
Microbial resources and enological significance: Opportunities and benefits 91
Effects of lysozyme on Alicyclobacillus acidoterrestris 90
Challenges for the production of probiotic fruit juices 89
Growth of Listeria monocytogenes in fresh-cut coconut as affected by storage conditions and inoculum size. 88
Biotechnological application of yeasts in food science: Starter cultures, probiotics and enzyme production 88
Immobilization and microencapsulation of Lactobacillus plantarum: performances and in vivo applications 87
Viability and acidification by promising yeasts intended as potential starter cultures for rice-based beverages 87
Food design and innovation: the cereal-based drinks 86
Technological characterization and probiotic traits of yeasts isolated from Altamura sourdough to select promising microorganisms as functional starter cultures for cereal-based products 85
Decontamination of ochratoxin A by yeasts: possibl approaches and factor leading to toxin removal in wine 85
Differential adsorption of ochratoxin A and anthocyanins by inactivated yeasts and yeast cell walls during simulation of wine aging 85
Influence of prebiotics on Lactobacillus reuteri death kinetics under sub-optimal temperatures and pH 85
Efficacy of a novel Neem oil formulation (RP03TM) to control the poultry red mite Dermanyssus gallinae 85
Use of alginate beads as carriers for lactic acid bacteria in a structured system and preliminary validation in a meat product 85
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. 84
Comparison of direct microbial count procedures for planktonics and sessiles enumeration. 84
Antifungal activity of fatty acids and their monoglycerides against Fusarium spp. in a laboratory medium. 84
Prolonging microbial shelf life of foods through the use of natural compounds and non-thermal approaches - a review 84
Characterization of lactic acid bacteria isolated from italian bella di cerignola table olives: selection of potential multifunctional starter cultures 84
Uso di trattamento UV per la stabilizzazione microbiologica di olive da mensa 84
Application of chitosan coating on fresh-cut strawberries 84
Biotechnological innovations for table olives 84
A Focus on Quality and Safety Traits of Saccharomyces cerevisiae Isolated from Uva di Troia Grape Variety 84
Antifungal activity of fatty acids and their monoclycerides against Fusarium spp. in a model system. 83
Adhesion properties of lactic acid bacteria isolated from italian table olives, and propionibacteria 82
In vivo stability of the complex ochratoxin A - Saccharomyces cerevisiae starter strains 82
A case study on the use of ultrasound for the inhibition of Escherichia coli O157:H7 and Listeria monocytogenes in almond milk 82
Inhibition of Alicyclobacillus acidoterrestris spores by natural compounds 81
Uso di alte pressioni idrostatiche per la stabilizzazione microbiologica di conserve vegetali 81
Selection of authochtonous Saccharomyces cerevisiae strains as wine starters using a polyphasic approach and ochratoxin A removal 81
US-INACTIVATION of foodborne bacteria: Screening in distilled water and combination with citrus extract in skim milk 81
Modelling the survival of starter lactic acid bacteria and Bifidobacterium bifidum in single and simultaneous cultures. 80
Controlled Release of Antimicrobial Compounds from Highly Swellable Polymers 80
Green Consumerism and Alternative Approaches for Food Preservation: an Introduction. 80
Effects of lysozyme on Alicyclobacillus acidoterrestris under laboratory conditions 80
Food spoilage and safety: Some Key- concepts 79
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 78
Behavior of Listeria monocytogenes and Escherichia coli O157:H7 in fresh-sliced cactus-pear fruit 78
Screening of Propionibacterium spp. for potential probiotic properties 78
Selection of promising lactic acid bacteria as starter cultures for sourdough: using a step-by-step approach through quantitative analyses and statistics 77
Use of humectans for the stabilization of pesto sauce. 77
Chitosan: antimicrobial activity and potential applications for preserving minimally processed strawberries 77
Microbial characterization of table olives processed according to spanish and natural style. 77
Qualità microbiologica di olive da mensa della Daunia prodotte su scala artigianale 77
Suitability of bifidobacterium spp. and lactobacillus plantarum as probiotics intended for fruit juices containing citrus extracts 77
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 77
Totale 9.900
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Categoria #
all - tutte 103.823
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 103.823
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20202.607 0 0 0 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
2022/20236.656 552 360 306 327 359 609 44 490 3.257 46 150 156
2023/20241.324 164 81 66 62 125 391 35 81 11 48 35 225
2024/2025431 237 38 132 24 0 0 0 0 0 0 0 0
Totale 20.773