IRIS
BEVILACQUA, ANTONIO
 Distribuzione geografica
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Continente #
EU - Europa 8.350
NA - Nord America 7.503
AS - Asia 3.152
SA - Sud America 57
AF - Africa 53
Continente sconosciuto - Info sul continente non disponibili 26
OC - Oceania 22
Totale 19.163
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Nazione #
US - Stati Uniti d'America 7.469
IE - Irlanda 2.858
CN - Cina 2.205
UA - Ucraina 1.724
SE - Svezia 1.248
IT - Italia 1.185
TR - Turchia 416
DE - Germania 365
IN - India 297
FR - Francia 295
FI - Finlandia 289
GB - Regno Unito 163
BE - Belgio 64
VN - Vietnam 37
DZ - Algeria 30
BR - Brasile 25
CA - Canada 24
ES - Italia 24
EU - Europa 24
MY - Malesia 24
PL - Polonia 24
KR - Corea 23
RU - Federazione Russa 22
AU - Australia 20
PE - Perù 18
SG - Singapore 18
NL - Olanda 16
PH - Filippine 16
PK - Pakistan 16
TW - Taiwan 15
IR - Iran 14
JP - Giappone 14
RO - Romania 14
ID - Indonesia 13
AT - Austria 11
HK - Hong Kong 10
MX - Messico 10
CZ - Repubblica Ceca 9
GR - Grecia 9
TH - Thailandia 7
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
LT - Lituania 4
NP - Nepal 4
RS - Serbia 4
GA - Gabon 3
GH - Ghana 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
HR - Croazia 1
IL - Israele 1
KH - Cambogia 1
LU - Lussemburgo 1
MA - Marocco 1
MD - Moldavia 1
OM - Oman 1
PS - Palestinian Territory 1
SI - Slovenia 1
TZ - Tanzania 1
Totale 19.163
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Città #
Dublin 2.854
Chandler 1.363
Jacksonville 1.212
Nyköping 886
Dearborn 813
Nanjing 592
Foggia 404
Wilmington 371
Ashburn 303
Princeton 289
Beijing 260
Nanchang 241
Ann Arbor 211
San Mateo 198
New York 164
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
Brussels 61
Ningbo 56
Hangzhou 52
Seattle 52
Redwood City 51
Rome 51
Zhengzhou 51
Bari 41
Orange 33
Guangzhou 31
Lanzhou 30
Taizhou 29
Dong Ket 28
Pune 27
Shanghai 24
Changchun 20
Fuzhou 18
Houston 18
Milan 18
London 16
Xian 16
Los Angeles 15
Cedar Knolls 14
Hanover 14
Martina Franca 14
Taipei 14
Auburn Hills 13
Norwalk 13
Torino 13
Lima 12
Parma 12
Bologna 11
Borås 11
Gurgaon 11
Hefei 11
Stevenage 11
Taranto 11
Naples 10
Singapore 10
Chicago 9
Florence 9
Kuala Lumpur 9
Napoli 8
Nürnberg 8
Segrate 8
Bordeaux 7
Haikou 7
Istanbul 7
Pescara 7
Philadelphia 7
Walnut 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
Wuhan 6
Andria 5
Auzouville-sur-saâne 5
Bitonto 5
Bucharest 5
Chennai 5
Citta 5
Forlì 5
Galewice 5
La Spezia 5
Pagani 5
Pisa 5
Totale 12.440
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Nome #
A field study on the efficacy of Neem oil to control the poultry red mite Dermanyssus gallinae 266
Shelf life prolongation of fruit juices through essential oils and homogenization: a review 230
12. Alternative Modified Atmospheres for Fresh Food Packaging 186
EFFICACY OF A NOVEL NEEM OIL FORMULATION (RP03TM) TO CONTROL THE POULTRY RED MITE DERMANYSSUS GALLINAE 143
Attività antifungina di batteri lattici non starter (NSLAB): in fluenza di pH e NaCl 127
Using physical approaches for the attenuation of lactic acid bacteria in an organic rice beverage 126
Proteolytic activity of molds and their metabiotic association with Salmonella in a model system 125
Functional beverages: the emerging side of functional foods. Commercial trends, research, and health implications 125
Validazione microbiologica di un trattamento pastorizzante a microonde di crema di asparagi 118
Significato tecnologico delle Pseudomonadaceae nella mozzarella: effetto di antimicrobici naturali e valutazione del metabolismo con metodiche alternative 117
Selection of promising strains of probiotics for foods: Proposal for a possible flow-chart with a special focus on the dark side of probiotics 116
A head space gas analyzing approach for evaluating the shelf life of mozzarella cheese. 114
Impact of Gluten-FriendlyTM technology on wheat kernel endosperm and gluten protein structure in seeds by light and electron microscopy 112
Ochratoxin A released back into the medium by Saccharomyces cerevisiae as a function of the strain, washing medium, and fermentative conditions 110
Use of microfungi in the treatment of oak chips: possible effects on wine 109
Yeasts isolated from olive mill wastewaters from southern Italy: technological characterization and potential use for phenol removal. 107
Use of starter cultures in olives: a not correct use could cause a delay of performances 105
Immobilizzazione di Lactobacillus plantarum in alginato di sodio: influenza di stress applicati alla precoltura cellulare 105
Brewer’s yeast in controller and uncontrolled fermentation, with a focus on novel, non-conventional and superior strains 105
Use of essential oils and plant extracts for food preservation. 104
Modeling Alicyclobacillus acidoterrestris under monolaurin action 103
Influence of nutrients on growth, biomass production and acidifying ability of Lactobacillus plantarum, isolated from table olives 103
Antimicrobial effectiveness of lysozyme against Alicyclobacillus acidoterrestris in a model system. 101
Cartterizzazione fenotipica di ceppi di Alicyclobacillus spp. isolati da suolo 101
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. 101
Metabiotic effects of Fusarium spp. on Escherichia coli O157:H7 and Listeria monocytogenes on raw portioned tomatoes. Journal of Food Protection. 100
Pre-stabilization of pesto sauce by reduction of water activity 100
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
Viability of Lactobacillus reuteri in fruit juices 100
Attività antimicrobica di composti naturali nei confronti di Listeria monocytogenes e Escherichia coli 0157:H7 99
Yeast cells as adsorbing tools to remove ochratoxin A in a model wine 99
Microbial characterization of table olives processed according to spanish and natural styles 98
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) 98
Influence of spelt bran on the physical properties of WPI composite films 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
Combined effects of Temperature, Water activity, and pH on Alicyclobacillus aciditerrestris spores 96
Technological and spoiling characteristics of the yeast microflora isolated from Bella di Cerignola table olives. 96
Attività antimicrobica di chitosano ad alto peso molecolare nei confronti di microrganismi patogeni e alteranti 96
Selection of autochthonous strains as promising starter cultures for Fior di Latte, a traditional cheese of southern Italy 95
Attività antimicrobica dell'eugenolo nei confronti di Listeria monocytogenes ed Escherichia coli O157:H7 95
Use of a micro-dilution method to assess the bioactivity of vanillic acid agints coliforms and Pseudomonadaceae, isolated from Italian mozzarella cheese 94
Estimating packaging atmosphere-temperature effects on shelf life of cod fillets 94
Comparison of direct microbial count for planktonic and sessile enumeration 94
Isolation and characterization of plant growth promoting rhizobacteria (PGPR) for improving nutrient use efficiency in durum wheat 94
Indagine preliminare sulla qualità di olive "Bella di Cerignola". Studio del quadro microbiologico in caso di conservazione non idonea. 92
Use of Central Composite Design in food microbiology: a case study on the effects of secondary phenolis on lactic acid bacteria from olives 92
Bioremediation of olive mill wastewater by yeasts-a review of the criteria for the selection of the most promising strains 91
Antimicrobial activity and mode of action of chitosan against Pichia subpelliculosa 90
Effects of the high pressure of homogenization on some spoiling microorganisms, representative of fruit juice microflora inoculated in saline solution 90
Microbial resources and enological significance: Opportunities and benefits 90
Selection of wild lactic acid bacteria for sausages: Design of a selection protocol combining statistic tools, technological and functional properties 90
Effects of lysozyme on Alicyclobacillus acidoterrestris 88
Use of active compounds for prolonging the shelf life of mozzarella cheese 88
Inhibition of Aspergillus spp. and Penicillium spp. by fatty acids and their monoglycerides. 88
Controllo di patogeni responsabili di tossinfezioni alimentari con diversi tipi di miele 88
Challenges for the production of probiotic fruit juices 87
Biotechnological application of yeasts in food science: Starter cultures, probiotics and enzyme production 86
Use of alginate beads as carriers for lactic acid bacteria in a structured system and preliminary validation in a meat product 85
Technological characterization and probiotic traits of yeasts isolated from Altamura sourdough to select promising microorganisms as functional starter cultures for cereal-based products 84
Viability and acidification by promising yeasts intended as potential starter cultures for rice-based beverages 84
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. 83
Comparison of direct microbial count procedures for planktonics and sessiles enumeration. 83
Growth of Listeria monocytogenes in fresh-cut coconut as affected by storage conditions and inoculum size. 83
Immobilization and microencapsulation of Lactobacillus plantarum: performances and in vivo applications 83
Biotechnological innovations for table olives 83
Decontamination of ochratoxin A by yeasts: possibl approaches and factor leading to toxin removal in wine 83
Differential adsorption of ochratoxin A and anthocyanins by inactivated yeasts and yeast cell walls during simulation of wine aging 83
Influence of prebiotics on Lactobacillus reuteri death kinetics under sub-optimal temperatures and pH 83
Antifungal activity of fatty acids and their monoclycerides against Fusarium spp. in a model system. 82
Antifungal activity of fatty acids and their monoglycerides against Fusarium spp. in a laboratory medium. 82
Characterization of lactic acid bacteria isolated from italian bella di cerignola table olives: selection of potential multifunctional starter cultures 82
Uso di trattamento UV per la stabilizzazione microbiologica di olive da mensa 82
Efficacy of a novel Neem oil formulation (RP03TM) to control the poultry red mite Dermanyssus gallinae 82
Prolonging microbial shelf life of foods through the use of natural compounds and non-thermal approaches - a review 81
A Focus on Quality and Safety Traits of Saccharomyces cerevisiae Isolated from Uva di Troia Grape Variety 81
Modelling the survival of starter lactic acid bacteria and Bifidobacterium bifidum in single and simultaneous cultures. 80
Selection of authochtonous Saccharomyces cerevisiae strains as wine starters using a polyphasic approach and ochratoxin A removal 80
In vivo stability of the complex ochratoxin A - Saccharomyces cerevisiae starter strains 80
A case study on the use of ultrasound for the inhibition of Escherichia coli O157:H7 and Listeria monocytogenes in almond milk 80
Uso di alte pressioni idrostatiche per la stabilizzazione microbiologica di conserve vegetali 79
Effects of lysozyme on Alicyclobacillus acidoterrestris under laboratory conditions 79
US-INACTIVATION of foodborne bacteria: Screening in distilled water and combination with citrus extract in skim milk 79
Food spoilage and safety: Some Key- concepts 78
Inhibition of Alicyclobacillus acidoterrestris spores by natural compounds 78
Application of chitosan coating on fresh-cut strawberries 78
Screening of Propionibacterium spp. for potential probiotic properties 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
Use of humectans for the stabilization of pesto sauce. 77
Selection of promising lactic acid bacteria as starter cultures for sourdough: using a step-by-step approach through quantitative analyses and statistics 76
Behavior of Listeria monocytogenes and Escherichia coli O157:H7 in fresh-sliced cactus-pear fruit 76
null 76
Green Consumerism and Alternative Approaches for Food Preservation: an Introduction. 76
Adhesion properties of lactic acid bacteria isolated from italian table olives, and propionibacteria 76
Suitability of bifidobacterium spp. and lactobacillus plantarum as probiotics intended for fruit juices containing citrus extracts 76
Food design and innovation: the cereal-based drinks 76
Chitosan: antimicrobial activity and potential applications for preserving minimally processed strawberries 75
Controlled Release of Antimicrobial Compounds from Highly Swellable Polymers 75
Modelling the survival of Enterobacter cloacae in a model olive cover brine solution 75
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 75
Totale 9.600
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Categoria #
all - tutte 83.223
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 83.223
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/2019467 0 0 0 0 0 0 0 0 0 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
2022/20236.656 552 360 306 327 359 609 44 490 3.257 46 150 156
2023/20241.038 164 80 66 62 125 391 35 81 11 23 0 0
Totale 20.056