IRIS
BEVILACQUA, ANTONIO
 Distribuzione geografica
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Continente #
NA - Nord America 13.638
EU - Europa 11.508
AS - Asia 8.614
SA - Sud America 1.328
Continente sconosciuto - Info sul continente non disponibili 1.160
AF - Africa 222
OC - Oceania 32
Totale 36.502
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Nazione #
US - Stati Uniti d'America 13.380
CN - Cina 3.277
IE - Irlanda 2.848
SG - Singapore 2.711
UA - Ucraina 1.733
RU - Federazione Russa 1.684
IT - Italia 1.546
SE - Svezia 1.254
BR - Brasile 1.038
HK - Hong Kong 764
FR - Francia 648
DE - Germania 626
VN - Vietnam 471
TR - Turchia 451
FI - Finlandia 397
IN - India 371
GB - Regno Unito 250
CA - Canada 113
AR - Argentina 105
MX - Messico 93
PL - Polonia 81
BD - Bangladesh 77
BE - Belgio 71
ES - Italia 63
IQ - Iraq 63
NL - Olanda 60
CZ - Repubblica Ceca 58
EC - Ecuador 49
ZA - Sudafrica 47
DZ - Algeria 46
ID - Indonesia 46
PK - Pakistan 42
AT - Austria 37
JP - Giappone 37
KR - Corea 37
MY - Malesia 34
PH - Filippine 30
AU - Australia 28
PE - Perù 28
CL - Cile 27
VE - Venezuela 26
CO - Colombia 25
SA - Arabia Saudita 25
EU - Europa 24
MA - Marocco 24
MT - Malta 24
TN - Tunisia 24
IR - Iran 23
RO - Romania 19
LT - Lituania 18
UZ - Uzbekistan 18
GR - Grecia 17
EG - Egitto 16
TW - Taiwan 16
JO - Giordania 14
KE - Kenya 14
PT - Portogallo 14
PY - Paraguay 14
TH - Thailandia 14
AZ - Azerbaigian 12
IL - Israele 11
AE - Emirati Arabi Uniti 10
JM - Giamaica 10
LK - Sri Lanka 10
UY - Uruguay 10
CH - Svizzera 9
NG - Nigeria 9
NP - Nepal 9
SN - Senegal 8
OM - Oman 7
AL - Albania 6
BO - Bolivia 6
CR - Costa Rica 6
HR - Croazia 6
KZ - Kazakistan 6
NO - Norvegia 6
RS - Serbia 6
BB - Barbados 5
BH - Bahrain 5
GA - Gabon 5
HN - Honduras 5
HU - Ungheria 5
PA - Panama 5
CI - Costa d'Avorio 4
CM - Camerun 4
GH - Ghana 4
LB - Libano 4
LV - Lettonia 4
MD - Moldavia 4
NI - Nicaragua 4
NZ - Nuova Zelanda 4
SK - Slovacchia (Repubblica Slovacca) 4
SY - Repubblica araba siriana 4
XK - ???statistics.table.value.countryCode.XK??? 4
AO - Angola 3
BG - Bulgaria 3
ET - Etiopia 3
PR - Porto Rico 3
TT - Trinidad e Tobago 3
A2 - ???statistics.table.value.countryCode.A2??? 2
Totale 35.328
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Città #
Dublin 2.841
San Jose 2.283
Chandler 1.354
Singapore 1.254
Jacksonville 1.206
Ashburn 928
Nyköping 878
Dearborn 810
Hong Kong 753
Dallas 737
Beijing 680
Nanjing 592
Foggia 408
Santa Clara 405
Wilmington 371
Council Bluffs 350
Lauterbourg 287
Princeton 287
Columbus 252
Moscow 249
Nanchang 240
New York 219
Ann Arbor 211
San Mateo 199
The Dalles 176
Ho Chi Minh City 163
Munich 149
Shenyang 140
Helsinki 126
Los Angeles 123
Kunming 114
Tianjin 110
Boardman 108
Jiaxing 101
Hebei 98
Des Moines 95
Woodbridge 91
São Paulo 85
Hanoi 80
Jinan 77
Bari 76
Changsha 74
Hilden 72
Turku 72
Shanghai 71
Guangzhou 69
Brussels 68
Rome 67
Seattle 60
Ningbo 56
Hangzhou 53
Zhengzhou 52
Redwood City 51
Warsaw 47
Brooklyn 38
London 38
Milan 34
Rio de Janeiro 34
Brno 33
Nuremberg 33
Orange 33
San Francisco 33
Chicago 32
Taizhou 32
Lanzhou 29
Pune 29
Dong Ket 28
Mexico City 28
Orem 28
Belo Horizonte 27
Toronto 27
Frankfurt am Main 26
Houston 26
Johannesburg 26
Montreal 26
Chennai 25
Msida 24
Boston 23
Manfredonia 23
Amsterdam 22
Atlanta 22
Brasília 22
Falkenstein 22
Phoenix 22
Baghdad 21
Jakarta 21
Tokyo 21
Changchun 20
Fuzhou 20
Haiphong 19
Taranto 19
Curitiba 18
Olomouc 18
Quito 18
Tashkent 18
Lima 17
Da Nang 16
Hillsboro 16
Kuala Lumpur 16
Naples 16
Totale 21.657
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Nome #
12. Alternative Modified Atmospheres for Fresh Food Packaging 618
A field study on the efficacy of Neem oil to control the poultry red mite Dermanyssus gallinae 377
Shelf life prolongation of fruit juices through essential oils and homogenization: a review 306
EFFICACY OF A NOVEL NEEM OIL FORMULATION (RP03TM) TO CONTROL THE POULTRY RED MITE DERMANYSSUS GALLINAE 216
Attività antifungina di batteri lattici non starter (NSLAB): in fluenza di pH e NaCl 207
Functional beverages: the emerging side of functional foods. Commercial trends, research, and health implications 202
A head space gas analyzing approach for evaluating the shelf life of mozzarella cheese. 184
Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances 179
Proteolytic activity of molds and their metabiotic association with Salmonella in a model system 176
Using physical approaches for the attenuation of lactic acid bacteria in an organic rice beverage 176
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) 175
Influence of prebiotics on Lactobacillus reuteri death kinetics under sub-optimal temperatures and pH 173
Selection of promising strains of probiotics for foods: Proposal for a possible flow-chart with a special focus on the dark side of probiotics 172
Impact of Gluten-FriendlyTM technology on wheat kernel endosperm and gluten protein structure in seeds by light and electron microscopy 172
Validazione microbiologica di un trattamento pastorizzante a microonde di crema di asparagi 169
Ochratoxin A released back into the medium by Saccharomyces cerevisiae as a function of the strain, washing medium, and fermentative conditions 167
Brewer’s yeast in controller and uncontrolled fermentation, with a focus on novel, non-conventional and superior strains 167
Antimicrobial effectiveness of lysozyme against Alicyclobacillus acidoterrestris in a model system. 166
Yeasts isolated from olive mill wastewaters from southern Italy: technological characterization and potential use for phenol removal. 166
Modeling Alicyclobacillus acidoterrestris under monolaurin action 159
Influence of spelt bran on the physical properties of WPI composite films 159
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. 156
Use of starter cultures in olives: a not correct use could cause a delay of performances 155
Combined effects of Temperature, Water activity, and pH on Alicyclobacillus aciditerrestris spores 155
Significato tecnologico delle Pseudomonadaceae nella mozzarella: effetto di antimicrobici naturali e valutazione del metabolismo con metodiche alternative 154
Pre-stabilization of pesto sauce by reduction of water activity 153
Antifungal activity of fatty acids and their monoglycerides against Fusarium spp. in a laboratory medium. 152
A Focus on Quality and Safety Traits of Saccharomyces cerevisiae Isolated from Uva di Troia Grape Variety 152
A case study on the use of ultrasound for the inhibition of Escherichia coli O157:H7 and Listeria monocytogenes in almond milk 152
Use of essential oils and plant extracts for food preservation. 151
Influence of nutrients on growth, biomass production and acidifying ability of Lactobacillus plantarum, isolated from table olives 148
Antimicrobial activity and mode of action of chitosan against Pichia subpelliculosa 148
Technological and spoiling characteristics of the yeast microflora isolated from Bella di Cerignola table olives. 148
Differential adsorption of ochratoxin A and anthocyanins by inactivated yeasts and yeast cell walls during simulation of wine aging 148
Metabiotic effects of Fusarium spp. on Escherichia coli O157:H7 and Listeria monocytogenes on raw portioned tomatoes. Journal of Food Protection. 147
Autochthonous lactic acid bacteria with probiotic aptitudes as starter cultures for fish-based products 147
Attività antimicrobica di composti naturali nei confronti di Listeria monocytogenes e Escherichia coli 0157:H7 146
Bioremediation of olive mill wastewater by yeasts-a review of the criteria for the selection of the most promising strains 146
Use of high pressure homogenization as a mean to control the growth of foodborne moulds in tomato juice. 146
Use of active compounds for prolonging the shelf life of mozzarella cheese 146
Immobilizzazione di Lactobacillus plantarum in alginato di sodio: influenza di stress applicati alla precoltura cellulare 146
Viability of Lactobacillus reuteri in fruit juices 146
Estimating packaging atmosphere-temperature effects on shelf life of cod fillets 144
Effects of the high pressure of homogenization on some spoiling microorganisms, representative of fruit juice microflora inoculated in saline solution 144
Attività antimicrobica di chitosano ad alto peso molecolare nei confronti di microrganismi patogeni e alteranti 144
Cartterizzazione fenotipica di ceppi di Alicyclobacillus spp. isolati da suolo 144
Use of microfungi in the treatment of oak chips: possible effects on wine 143
Use of a micro-dilution method to assess the bioactivity of vanillic acid agints coliforms and Pseudomonadaceae, isolated from Italian mozzarella cheese 142
Attività antimicrobica dell'eugenolo nei confronti di Listeria monocytogenes ed Escherichia coli O157:H7 142
Challenges for the production of probiotic fruit juices 142
Selection of wild lactic acid bacteria for sausages: Design of a selection protocol combining statistic tools, technological and functional properties 142
Alginate-microencapsulation of Lactobacillus casei and Bifidobacterium bifidum: Performances of encapsulated microorganisms and bead-validation in lamb rennet 142
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 141
In vivo stability of the complex ochratoxin A - Saccharomyces cerevisiae starter strains 141
Isolation and characterization of plant growth promoting rhizobacteria (PGPR) for improving nutrient use efficiency in durum wheat 141
Antifungal activity of fatty acids and their monoclycerides against Fusarium spp. in a model system. 140
Microbial characterization of table olives processed according to spanish and natural styles 140
Indagine preliminare sulla qualità di olive "Bella di Cerignola". Studio del quadro microbiologico in caso di conservazione non idonea. 140
Yeast cells as adsorbing tools to remove ochratoxin A in a model wine 140
A possible approach to assess acidification of meat starter cultures: a case study for some wild strains of Lactobacillus plantarum 140
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 140
Selection of authochtonous Saccharomyces cerevisiae strains as wine starters using a polyphasic approach and ochratoxin A removal 139
Use of alginate beads as carriers for lactic acid bacteria in a structured system and preliminary validation in a meat product 139
Viability and acidification by promising yeasts intended as potential starter cultures for rice-based beverages 138
Application of chitosan coating on fresh-cut strawberries 137
Comparison of direct microbial count for planktonic and sessile enumeration 137
Microbial resources and enological significance: Opportunities and benefits 137
Use of Central Composite Design in food microbiology: a case study on the effects of secondary phenolis on lactic acid bacteria from olives 137
Adhesion properties of lactic acid bacteria isolated from italian table olives, and propionibacteria 136
Biofilm formation by potentially probiotic Saccharomyces cerevisiae strains 136
Decontamination of ochratoxin A by yeasts: possibl approaches and factor leading to toxin removal in wine 135
Food design and innovation: the cereal-based drinks 134
US-INACTIVATION of foodborne bacteria: Screening in distilled water and combination with citrus extract in skim milk 134
Fate of anthocyanins in the presence of inactivated yeasts and yeast cell walls during simulation of wine aging 134
Comparison of direct microbial count procedures for planktonics and sessiles enumeration. 133
Encapsulation of Active Compounds in Fruit and Vegetable Juice Processing: Current State and Perspectives 133
Effects of lysozyme on Alicyclobacillus acidoterrestris 132
Modelling the survival of starter lactic acid bacteria and Bifidobacterium bifidum in single and simultaneous cultures. 132
Immobilization and microencapsulation of Lactobacillus plantarum: performances and in vivo applications 132
Isolation, screening, and characterization of plant-growth-promoting bacteria from durum wheat rhizosphere to improve N and P nutrient use efficiency 132
Alginate beads and apple pieces as carriers for Saccharomyces cerevisiae var. boulardii, as representative of yeast functional starter cultures 131
Use of humectans for the stabilization of pesto sauce. 131
Controllo di patogeni responsabili di tossinfezioni alimentari con diversi tipi di miele 131
Effectiveness of fatty acids and their monoglycerides against Gram-negative pathogens. 130
Inhibition of Aspergillus spp. and Penicillium spp. by fatty acids and their monoglycerides. 130
Characterization of lactic acid bacteria isolated from italian bella di cerignola table olives: selection of potential multifunctional starter cultures 130
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. 128
Growth of Listeria monocytogenes in fresh-cut coconut as affected by storage conditions and inoculum size. 128
Biotechnological innovations for table olives 128
Selection of autochthonous strains as promising starter cultures for Fior di Latte, a traditional cheese of southern Italy 127
Isolation and identification of microflora of “Bella di Cerignola” table olives 127
Screening of Propionibacterium spp. for potential probiotic properties 127
Biotechnological application of yeasts in food science: Starter cultures, probiotics and enzyme production 127
A Preliminary Report on the Use of the Design of Experiments for the Production of a Synbiotic Yogurt Supplemented with Gluten FriendlyTM Flour and Bifidobacterium infantis 127
Evaluation of fungal growth on olive-mill wastewaters treated at high temperature and by high-pressure homogenization 127
Adherence to Gluten-Free Diet Restores Alpha Diversity in Celiac People but the Microbiome Composition Is Different to Healthy People 126
Prolonging microbial shelf life of foods through the use of natural compounds and non-thermal approaches - a review 126
Effects of lysozyme on Alicyclobacillus acidoterrestris under laboratory conditions 126
Efficacy of a novel Neem oil formulation (RP03TM) to control the poultry red mite Dermanyssus gallinae 126
Immobilization of lysozyme on polyvynilacohol films for active packaging applications 122
Totale 15.442
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Categoria #
all - tutte 184.846
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 184.846
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.404 0 21 23 38 88 35 70 155 216 207 93 458
2022/20236.603 547 358 303 326 354 603 44 487 3.230 46 149 156
2023/20241.316 163 80 66 62 124 389 35 80 11 48 35 223
2024/20255.326 234 38 131 248 183 715 690 267 1.360 352 570 538
2025/202610.084 686 863 1.256 1.218 488 435 2.004 1.171 711 737 208 307
2026/2027860 237 623 0 0 0 0 0 0 0 0 0 0
Totale 36.502