IRIS
CORBO, MARIA ROSARIA
 Distribuzione geografica
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Continente #
EU - Europa 10.148
NA - Nord America 9.174
AS - Asia 4.333
AF - Africa 61
SA - Sud America 48
Continente sconosciuto - Info sul continente non disponibili 35
OC - Oceania 21
Totale 23.820
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Nazione #
US - Stati Uniti d'America 9.126
IE - Irlanda 3.313
CN - Cina 2.941
UA - Ucraina 2.146
SE - Svezia 1.586
IT - Italia 1.448
TR - Turchia 562
IN - India 416
DE - Germania 401
FI - Finlandia 373
FR - Francia 359
SG - Singapore 232
GB - Regno Unito 208
BE - Belgio 72
CZ - Repubblica Ceca 64
VN - Vietnam 42
DZ - Algeria 36
RU - Federazione Russa 36
PL - Polonia 34
EU - Europa 33
AT - Austria 31
CA - Canada 27
MY - Malesia 24
MX - Messico 21
AU - Australia 18
PE - Perù 18
ES - Italia 16
PH - Filippine 16
BR - Brasile 13
ID - Indonesia 13
PK - Pakistan 13
RO - Romania 12
HK - Hong Kong 11
JP - Giappone 11
IR - Iran 9
GR - Grecia 8
NL - Olanda 8
TW - Taiwan 8
TH - Thailandia 7
CO - Colombia 6
HR - Croazia 6
LK - Sri Lanka 6
NG - Nigeria 6
PT - Portogallo 6
AR - Argentina 5
CH - Svizzera 5
CL - Cile 5
EG - Egitto 4
JO - Giordania 4
LT - Lituania 4
NP - Nepal 4
GA - Gabon 3
KR - Corea 3
NZ - Nuova Zelanda 3
SI - Slovenia 3
ZA - Sudafrica 3
A2 - ???statistics.table.value.countryCode.A2??? 2
BH - Bahrain 2
CM - Camerun 2
GH - Ghana 2
HU - Ungheria 2
IL - Israele 2
IQ - Iraq 2
SA - Arabia Saudita 2
SK - Slovacchia (Repubblica Slovacca) 2
AE - Emirati Arabi Uniti 1
BG - Bulgaria 1
CI - Costa d'Avorio 1
DK - Danimarca 1
EC - Ecuador 1
LU - Lussemburgo 1
MA - Marocco 1
MD - Moldavia 1
NA - Namibia 1
OM - Oman 1
PS - Palestinian Territory 1
RS - Serbia 1
TZ - Tanzania 1
UG - Uganda 1
Totale 23.820
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Città #
Dublin 3.307
Chandler 1.743
Jacksonville 1.513
Dearborn 1.062
Nyköping 1.055
Nanjing 772
Foggia 443
Wilmington 420
Princeton 342
Beijing 336
Ashburn 311
Nanchang 308
San Mateo 262
Ann Arbor 223
New York 197
Shenyang 173
Kunming 144
Boardman 140
Singapore 137
Tianjin 133
Hebei 124
Woodbridge 121
Des Moines 116
Jiaxing 112
Helsinki 109
Changsha 102
Hilden 92
Jinan 75
Hangzhou 71
Brussels 70
Ningbo 66
Zhengzhou 66
Los Angeles 65
Guangzhou 62
Seattle 59
Rome 56
Shanghai 49
Redwood City 46
Bari 45
Brno 37
Pune 34
Orange 32
Lanzhou 31
Taizhou 31
Dong Ket 28
Milan 28
Changchun 25
Vienna 25
Auburn Hills 22
Fuzhou 20
Norwalk 19
London 18
Naples 16
Stevenage 16
Xian 16
Borås 15
Cedar Knolls 15
Napoli 15
Wuhan 15
Hanover 14
Hefei 13
Kraków 13
Olomouc 13
Bologna 12
Lima 12
Prague 12
Taranto 12
Chicago 11
Haikou 11
Kuala Lumpur 11
Mountain View 11
Parma 11
Torino 11
Martina Franca 10
Modena 10
Bagnolo In Piano 9
Hanoi 9
Houston 9
Saint Petersburg 9
Union de Credito Agricola de Hermosillo 9
Augusta 8
Florence 8
San Giovanni Rotondo 8
Segrate 8
Taipei 8
Walnut 8
Bordeaux 7
Brescia 7
Washington 7
Chengdu 6
Gurgaon 6
Latina 6
Lonate Pozzolo 6
Nürnberg 6
Pescara 6
Philadelphia 6
Polska 6
Redmond 6
Sydney 6
Toronto 6
Totale 15.352
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Nome #
Shelf life prolongation of fruit juices through essential oils and homogenization: a review 235
12. Alternative Modified Atmospheres for Fresh Food Packaging 199
Influenza del confezionamento sulla shelf-life di ortaggi di IV gamma "Qualità microbiologica di finocchi (Foeniculum vulgare) 162
Composti naturali per migliorare la stabilità microbiologica di pasta fresca a base di amaranto 145
Attività antifungina di batteri lattici non starter (NSLAB): in fluenza di pH e NaCl 133
Functional beverages: the emerging side of functional foods. Commercial trends, research, and health implications 130
Using physical approaches for the attenuation of lactic acid bacteria in an organic rice beverage 127
Significato tecnologico delle Pseudomonadaceae nella mozzarella: effetto di antimicrobici naturali e valutazione del metabolismo con metodiche alternative 122
Selection of promising strains of probiotics for foods: Proposal for a possible flow-chart with a special focus on the dark side of probiotics 121
Effetto della pastorizzazione su spore di Alicyclobacillus aciditerrestris in presenza di chitosano a basso peso molecolare”. 120
Validazione di un modello deterministico per lo studio del processo di fermentazione alcolica mediante il monitoraggio di lieviti ed analiti specifici 117
Impact of Gluten-FriendlyTM technology on wheat kernel endosperm and gluten protein structure in seeds by light and electron microscopy 117
A head space gas analyzing approach for evaluating the shelf life of mozzarella cheese. 115
Ochratoxin A released back into the medium by Saccharomyces cerevisiae as a function of the strain, washing medium, and fermentative conditions 111
Yeasts isolated from olive mill wastewaters from southern Italy: technological characterization and potential use for phenol removal. 108
A general approach to describe the antimicrobial agent release from highly swellable films intended for food packaging applications 108
Non-starter lactic acid bacteria biofilms: a means to control the growth of Listeria monocytogenes in soft cheese. 108
Brewer’s yeast in controller and uncontrolled fermentation, with a focus on novel, non-conventional and superior strains 107
Use of essential oils and plant extracts for food preservation. 106
Immobilizzazione di Lactobacillus plantarum in alginato di sodio: influenza di stress applicati alla precoltura cellulare 106
Use of starter cultures in olives: a not correct use could cause a delay of performances 105
Combined effects of thymol, carvacrol and grapefruit seed extract on lipid oxidation and colour stability of poultry meat preparations. 105
Antimicrobial effectiveness of lysozyme against Alicyclobacillus acidoterrestris in a model system. 104
Influence of nutrients on growth, biomass production and acidifying ability of Lactobacillus plantarum, isolated from table olives 104
Application of Mathematical predictive model to study the alcholic fermentation. 104
Yeast cells as adsorbing tools to remove ochratoxin A in a model wine 103
Combined effects of Temperature, Water activity, and pH on Alicyclobacillus aciditerrestris spores 102
Cartterizzazione fenotipica di ceppi di Alicyclobacillus spp. isolati da suolo 102
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. 102
Attività antimicrobica di composti naturali nei confronti di Listeria monocytogenes e Escherichia coli 0157:H7 101
Study of the antimicrobial activity of chitosan with different molecular weight. 101
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 101
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) 101
Viability of Lactobacillus reuteri in fruit juices 101
Active packaging: studio e messa a punto di assorbitori di ossigeno di tipo biologico 99
Use of high pressure homogenization as a mean to control the growth of foodborne moulds in tomato juice. 98
Microbial characterization of table olives processed according to spanish and natural styles 98
Technological and spoiling characteristics of the yeast microflora isolated from Bella di Cerignola table olives. 98
Use of Entrapped Microorganisms as Biological Oxygen-Scavengers in Food Packaging Applications 97
Attività antimicrobica di chitosano ad alto peso molecolare nei confronti di microrganismi patogeni e alteranti 97
Attività antimicrobica dell'eugenolo nei confronti di Listeria monocytogenes ed Escherichia coli O157:H7 97
Selection of autochthonous strains as promising starter cultures for Fior di Latte, a traditional cheese of southern Italy 96
Isolation and characterization of plant growth promoting rhizobacteria (PGPR) for improving nutrient use efficiency in durum wheat 96
Use of a micro-dilution method to assess the bioactivity of vanillic acid agints coliforms and Pseudomonadaceae, isolated from Italian mozzarella cheese 95
Estimating packaging atmosphere-temperature effects on shelf life of cod fillets 95
Influence of the initial nitrogen content on the yeast growth-cycle in a model wine system 95
Indagine preliminare sulla qualità di olive "Bella di Cerignola". Studio del quadro microbiologico in caso di conservazione non idonea. 94
Shaping microbial communities for hydrolysis-acidogenesis and contemporary nitrification at low dissolved oxygen level 94
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
Microbiology and Biochemistry of Caciocavallo Silano Cheese 93
Selection of wild lactic acid bacteria for sausages: Design of a selection protocol combining statistic tools, technological and functional properties 93
Modello deterministico per lo studio della fermentazione alcolica 92
Thymol and Modified Atmosphere Packaging to Control Microbiological Spoilage in Packed Fresh Fish Hamburgers 92
Combined effects of temperature, ammonium and glucose concentrations on the yeast growth-cycle in a model wine system. 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
Antifungal activity of eugenol against Penicillium, Aspergillus and Fusarium species 91
Microbial biofilms in the food industry: only negative implications?" 91
Microbial resources and enological significance: Opportunities and benefits 91
Effect of under-vacuum packaging on microbiology of fresh "home-made" pasta 90
Antimicrobial activity and mode of action of chitosan against Pichia subpelliculosa 90
Phytase activity in sourdough lactic acid bacteria: purification and characterization of a phytase from Lactobacillus sanfranciscensis CB1. 90
Use of active compounds for prolonging the shelf life of mozzarella cheese 90
Microbiological characteristics of poultry patties in relation to packaging atmosphere. 90
Controllo di patogeni responsabili di tossinfezioni alimentari con diversi tipi di miele 90
Effects of lysozyme on Alicyclobacillus acidoterrestris 89
A note on growth and survival of Escherichia coli O157:H7 in fresh pasteurized milk 89
Combined action of hexanal and MAP on minimally processed cactus pear fruit. 89
Comparison of mycoflora associated to Canestrato Pugliese cheese produced according three protocols. 88
Mono and multilayer active films containing lysozyme as antimicrobial agent 88
Shelf-life modelling of ready to eat coconut 88
Challenges for the production of probiotic fruit juices 88
Biotechnological application of yeasts in food science: Starter cultures, probiotics and enzyme production 88
Modeling the Yeast Growth-Cycle in a Model Wine System 87
A novel approach for calculating shelf life of minimally processed vegetables 87
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
Per l'active packaging un passo avanti 86
Study on the synergic effect of natural compounds on the microbial quality decay of packed fish hamburger 86
Growth of Listeria monocytogenes in fresh-cut coconut as affected by storage conditions and inoculum size. 86
Food design and innovation: the cereal-based drinks 86
Occurrence and characterization of yeasts isolated from milks and dairy products of Apulia region 85
Formazione di biofilm su superfici in vetro da parte di Salmonella spp. in sistemi alimentari modello 85
Technological characterization and probiotic traits of yeasts isolated from Altamura sourdough to select promising microorganisms as functional starter cultures for cereal-based products 85
Differential adsorption of ochratoxin A and anthocyanins by inactivated yeasts and yeast cell walls during simulation of wine aging 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
Characterization of lactic acid bacteria isolated from italian bella di cerignola table olives: selection of potential multifunctional starter cultures 84
Biotechnological innovations for table olives 84
Decontamination of ochratoxin A by yeasts: possibl approaches and factor leading to toxin removal in wine 84
A Focus on Quality and Safety Traits of Saccharomyces cerevisiae Isolated from Uva di Troia Grape Variety 84
Studio dell'attività antimicrobica di un composto naturale: il timolo 84
Shelf-life modelling for fresh-cut vegetables. 83
Prolonging microbial shelf life of foods through the use of natural compounds and non-thermal approaches - a review 83
Uso di trattamento UV per la stabilizzazione microbiologica di olive da mensa 83
Studio dell'attività antifungina di chitosano a diverso peso molecolare 83
Application of chitosan coating on fresh-cut strawberries 83
Synergic antimicrobial activity of lysozyme, nisin and EDTA against Listeria monocytogenes in ostrich meat patties. 82
In vivo stability of the complex ochratoxin A - Saccharomyces cerevisiae starter strains 82
Effect of temperature on shelf-life and microbial population of lightly processed cactus pear fruits 81
Totale 9.923
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Categoria #
all - tutte 113.301
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 113.301
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20203.446 0 0 265 69 568 667 764 88 470 81 417 57
2020/20212.722 378 26 349 28 357 150 354 102 483 380 31 84
2021/20221.977 281 18 27 43 121 39 89 160 279 262 119 539
2022/20237.901 692 434 381 419 457 708 63 578 3.800 60 156 153
2023/20241.460 194 87 71 63 137 451 32 89 13 43 33 247
2024/2025312 270 42 0 0 0 0 0 0 0 0 0 0
Totale 24.710