IRIS
CORBO, MARIA ROSARIA
 Distribuzione geografica
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Continente #
NA - Nord America 15.035
EU - Europa 13.473
AS - Asia 9.885
SA - Sud America 1.412
AF - Africa 219
Continente sconosciuto - Info sul continente non disponibili 37
OC - Oceania 30
Totale 40.091
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Nazione #
US - Stati Uniti d'America 14.791
CN - Cina 3.924
IE - Irlanda 3.310
SG - Singapore 2.956
UA - Ucraina 2.168
RU - Federazione Russa 1.876
IT - Italia 1.757
SE - Svezia 1.598
BR - Brasile 1.113
HK - Hong Kong 875
FR - Francia 759
DE - Germania 687
TR - Turchia 607
IN - India 507
VN - Vietnam 486
FI - Finlandia 480
GB - Regno Unito 306
CA - Canada 111
AR - Argentina 108
MX - Messico 92
PL - Polonia 84
BE - Belgio 78
CZ - Repubblica Ceca 76
BD - Bangladesh 72
IQ - Iraq 58
AT - Austria 57
ES - Italia 54
ZA - Sudafrica 49
DZ - Algeria 46
ID - Indonesia 46
EC - Ecuador 45
NL - Olanda 44
PK - Pakistan 43
JP - Giappone 35
PH - Filippine 34
EU - Europa 33
VE - Venezuela 33
MY - Malesia 29
CO - Colombia 28
CL - Cile 27
MA - Marocco 27
AU - Australia 26
SA - Arabia Saudita 26
PE - Perù 25
MT - Malta 24
UZ - Uzbekistan 24
TN - Tunisia 19
PY - Paraguay 18
EG - Egitto 16
LT - Lituania 16
RO - Romania 16
AE - Emirati Arabi Uniti 15
GR - Grecia 15
JO - Giordania 14
KE - Kenya 14
IR - Iran 13
TH - Thailandia 13
IL - Israele 11
CH - Svizzera 10
HR - Croazia 10
KR - Corea 10
LK - Sri Lanka 10
NP - Nepal 10
UY - Uruguay 10
PT - Portogallo 9
TW - Taiwan 9
AZ - Azerbaigian 8
NG - Nigeria 8
OM - Oman 8
AL - Albania 7
BB - Barbados 7
BH - Bahrain 7
JM - Giamaica 7
KZ - Kazakistan 7
PA - Panama 7
LB - Libano 6
SN - Senegal 6
CR - Costa Rica 5
GA - Gabon 5
KW - Kuwait 5
NO - Norvegia 5
AO - Angola 4
BO - Bolivia 4
CM - Camerun 4
ET - Etiopia 4
GE - Georgia 4
HU - Ungheria 4
MD - Moldavia 4
NZ - Nuova Zelanda 4
AM - Armenia 3
CI - Costa d'Avorio 3
GH - Ghana 3
LV - Lettonia 3
NI - Nicaragua 3
PS - Palestinian Territory 3
RS - Serbia 3
SI - Slovenia 3
SK - Slovacchia (Repubblica Slovacca) 3
SY - Repubblica araba siriana 3
A2 - ???statistics.table.value.countryCode.A2??? 2
Totale 40.054
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Città #
Dublin 3.301
San Jose 2.513
Chandler 1.738
Jacksonville 1.511
Singapore 1.371
Dearborn 1.062
Nyköping 1.050
Ashburn 991
Hong Kong 863
Nanjing 772
Dallas 753
Beijing 749
Foggia 444
Santa Clara 422
Wilmington 421
Princeton 341
Lauterbourg 321
Nanchang 308
San Mateo 264
Moscow 259
New York 255
Ann Arbor 223
The Dalles 213
Shenyang 174
Ho Chi Minh City 163
Munich 157
Helsinki 146
Kunming 144
Boardman 141
Tianjin 135
Hebei 124
Jiaxing 121
Los Angeles 121
Woodbridge 121
Des Moines 119
Changsha 102
Hanoi 98
São Paulo 98
Hilden 92
Guangzhou 82
Bari 80
Shanghai 77
Brussels 76
Jinan 75
Hangzhou 74
Rome 73
Seattle 70
Turku 70
Zhengzhou 67
Ningbo 66
Council Bluffs 57
London 47
Redwood City 46
Brooklyn 45
Milan 40
Warsaw 39
Pune 38
Brno 37
Rio de Janeiro 37
San Francisco 36
Vienna 36
Taizhou 35
Frankfurt am Main 33
Nuremberg 33
Orange 32
Chicago 31
Lanzhou 31
Falkenstein 29
Dong Ket 28
Toronto 28
Johannesburg 27
Mexico City 27
Montreal 27
Naples 27
Belo Horizonte 26
Boston 26
Chennai 26
Paris 26
Changchun 25
Msida 24
Hillsboro 23
Orem 23
Tashkent 23
Auburn Hills 22
Fuzhou 22
Tokyo 22
Brasília 21
Haiphong 21
Jakarta 21
Atlanta 20
Norwalk 20
Columbus 19
Modena 19
Prague 19
Taranto 19
Baghdad 18
Curitiba 18
Bologna 17
Olomouc 17
Phoenix 17
Totale 24.411
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Nome #
12. Alternative Modified Atmospheres for Fresh Food Packaging 615
Shelf life prolongation of fruit juices through essential oils and homogenization: a review 302
Attività antifungina di batteri lattici non starter (NSLAB): in fluenza di pH e NaCl 204
Functional beverages: the emerging side of functional foods. Commercial trends, research, and health implications 199
Composti naturali per migliorare la stabilità microbiologica di pasta fresca a base di amaranto 196
Influenza del confezionamento sulla shelf-life di ortaggi di IV gamma "Qualità microbiologica di finocchi (Foeniculum vulgare) 191
A head space gas analyzing approach for evaluating the shelf life of mozzarella cheese. 180
A general approach to describe the antimicrobial agent release from highly swellable films intended for food packaging applications 177
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) 172
Using physical approaches for the attenuation of lactic acid bacteria in an organic rice beverage 171
Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances 171
Impact of Gluten-FriendlyTM technology on wheat kernel endosperm and gluten protein structure in seeds by light and electron microscopy 169
Selection of promising strains of probiotics for foods: Proposal for a possible flow-chart with a special focus on the dark side of probiotics 167
Brewer’s yeast in controller and uncontrolled fermentation, with a focus on novel, non-conventional and superior strains 165
Yeasts isolated from olive mill wastewaters from southern Italy: technological characterization and potential use for phenol removal. 164
Ochratoxin A released back into the medium by Saccharomyces cerevisiae as a function of the strain, washing medium, and fermentative conditions 164
Shelf-life modelling for fresh-cut vegetables. 163
Antimicrobial effectiveness of lysozyme against Alicyclobacillus acidoterrestris in a model system. 161
A novel approach for calculating shelf life of minimally processed vegetables 160
Effetto della pastorizzazione su spore di Alicyclobacillus aciditerrestris in presenza di chitosano a basso peso molecolare”. 159
Application of Mathematical predictive model to study the alcholic fermentation. 159
Validazione di un modello deterministico per lo studio del processo di fermentazione alcolica mediante il monitoraggio di lieviti ed analiti specifici 155
Use of starter cultures in olives: a not correct use could cause a delay of performances 152
Combined effects of Temperature, Water activity, and pH on Alicyclobacillus aciditerrestris spores 152
Active packaging: studio e messa a punto di assorbitori di ossigeno di tipo biologico 152
Significato tecnologico delle Pseudomonadaceae nella mozzarella: effetto di antimicrobici naturali e valutazione del metabolismo con metodiche alternative 152
A Focus on Quality and Safety Traits of Saccharomyces cerevisiae Isolated from Uva di Troia Grape Variety 151
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. 151
A case study on the use of ultrasound for the inhibition of Escherichia coli O157:H7 and Listeria monocytogenes in almond milk 151
A note on growth and survival of Escherichia coli O157:H7 in fresh pasteurized milk 150
Use of essential oils and plant extracts for food preservation. 149
Influence of nutrients on growth, biomass production and acidifying ability of Lactobacillus plantarum, isolated from table olives 146
Antimicrobial activity and mode of action of chitosan against Pichia subpelliculosa 146
Technological and spoiling characteristics of the yeast microflora isolated from Bella di Cerignola table olives. 146
Differential adsorption of ochratoxin A and anthocyanins by inactivated yeasts and yeast cell walls during simulation of wine aging 145
Autochthonous lactic acid bacteria with probiotic aptitudes as starter cultures for fish-based products 145
Bioremediation of olive mill wastewater by yeasts-a review of the criteria for the selection of the most promising strains 144
Antifungal activity of eugenol against Penicillium, Aspergillus and Fusarium species 144
A study on the antimicrobial activity of thymol intended as a natural preservative 144
Viability of Lactobacillus reuteri in fruit juices 144
Study of the antimicrobial activity of chitosan with different molecular weight. 143
Attività antimicrobica di composti naturali nei confronti di Listeria monocytogenes e Escherichia coli 0157:H7 142
Non-starter lactic acid bacteria biofilms: a means to control the growth of Listeria monocytogenes in soft cheese. 142
Use of active compounds for prolonging the shelf life of mozzarella cheese 142
Effects of the high pressure of homogenization on some spoiling microorganisms, representative of fruit juice microflora inoculated in saline solution 142
Cartterizzazione fenotipica di ceppi di Alicyclobacillus spp. isolati da suolo 142
Estimating packaging atmosphere-temperature effects on shelf life of cod fillets 141
Combined effects of thymol, carvacrol and grapefruit seed extract on lipid oxidation and colour stability of poultry meat preparations. 141
Immobilizzazione di Lactobacillus plantarum in alginato di sodio: influenza di stress applicati alla precoltura cellulare 141
Selection of wild lactic acid bacteria for sausages: Design of a selection protocol combining statistic tools, technological and functional properties 141
Use of high pressure homogenization as a mean to control the growth of foodborne moulds in tomato juice. 140
Influence of the initial nitrogen content on the yeast growth-cycle in a model wine system 140
Attività antimicrobica di chitosano ad alto peso molecolare nei confronti di microrganismi patogeni e alteranti 140
Challenges for the production of probiotic fruit juices 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
Thymol and Modified Atmosphere Packaging to Control Microbiological Spoilage in Packed Fresh Fish Hamburgers 139
Combined effects of temperature, ammonium and glucose concentrations on the yeast growth-cycle in a model wine system. 139
Microbiological characteristics of poultry patties in relation to packaging atmosphere. 139
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 139
Attività antimicrobica dell'eugenolo nei confronti di Listeria monocytogenes ed Escherichia coli O157:H7 139
Use of a micro-dilution method to assess the bioactivity of vanillic acid agints coliforms and Pseudomonadaceae, isolated from Italian mozzarella cheese 138
Combined action of hexanal and MAP on minimally processed cactus pear fruit. 138
Indagine preliminare sulla qualità di olive "Bella di Cerignola". Studio del quadro microbiologico in caso di conservazione non idonea. 138
In vivo stability of the complex ochratoxin A - Saccharomyces cerevisiae starter strains 138
Isolation and characterization of plant growth promoting rhizobacteria (PGPR) for improving nutrient use efficiency in durum wheat 138
Phytase activity in sourdough lactic acid bacteria: purification and characterization of a phytase from Lactobacillus sanfranciscensis CB1. 137
Comparison of mycoflora associated to Canestrato Pugliese cheese produced according three protocols. 137
Microbial characterization of table olives processed according to spanish and natural styles 137
Yeast cells as adsorbing tools to remove ochratoxin A in a model wine 137
Selection of authochtonous Saccharomyces cerevisiae strains as wine starters using a polyphasic approach and ochratoxin A removal 137
A possible approach to assess acidification of meat starter cultures: a case study for some wild strains of Lactobacillus plantarum 137
Effect of temperature on shelf-life and microbial population of lightly processed cactus pear fruits 136
Microbial resources and enological significance: Opportunities and benefits 136
Use of alginate beads as carriers for lactic acid bacteria in a structured system and preliminary validation in a meat product 136
Use of Central Composite Design in food microbiology: a case study on the effects of secondary phenolis on lactic acid bacteria from olives 136
Application of chitosan coating on fresh-cut strawberries 135
Viability and acidification by promising yeasts intended as potential starter cultures for rice-based beverages 135
Alginate-microencapsulation of Lactobacillus casei and Bifidobacterium bifidum: Performances of encapsulated microorganisms and bead-validation in lamb rennet 135
Modello deterministico per lo studio della fermentazione alcolica 134
Study on the synergic effect of natural compounds on the microbial quality decay of packed fish hamburger 134
Studio dell'attività antifungina di chitosano a diverso peso molecolare 133
Decontamination of ochratoxin A by yeasts: possibl approaches and factor leading to toxin removal in wine 133
Fate of anthocyanins in the presence of inactivated yeasts and yeast cell walls during simulation of wine aging 133
Application of Mathematical predictive model to study the alcholic fermentation. 133
Food design and innovation: the cereal-based drinks 132
US-INACTIVATION of foodborne bacteria: Screening in distilled water and combination with citrus extract in skim milk 132
Shaping microbial communities for hydrolysis-acidogenesis and contemporary nitrification at low dissolved oxygen level 132
Biofilm formation by potentially probiotic Saccharomyces cerevisiae strains 132
Mono and multilayer active films containing lysozyme as antimicrobial agent 131
Immobilization and microencapsulation of Lactobacillus plantarum: performances and in vivo applications 131
Encapsulation of Active Compounds in Fruit and Vegetable Juice Processing: Current State and Perspectives 131
Alginate beads and apple pieces as carriers for Saccharomyces cerevisiae var. boulardii, as representative of yeast functional starter cultures 129
Use of humectans for the stabilization of pesto sauce. 129
Shelf-life modelling of ready to eat coconut 129
Formazione di biofilm su superfici in vetro da parte di Salmonella spp. in sistemi alimentari modello 129
Controllo di patogeni responsabili di tossinfezioni alimentari con diversi tipi di miele 129
Effects of lysozyme on Alicyclobacillus acidoterrestris 128
Biological oxygen scavengers for the maintenance of brief maturation dairy products. 128
Use of Entrapped Microorganisms as Biological Oxygen-Scavengers in Food Packaging Applications 128
Microbiology and Biochemistry of Caciocavallo Silano Cheese 128
Totale 15.179
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Categoria #
all - tutte 202.442
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 202.442
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/202184 0 0 0 0 0 0 0 0 0 0 0 84
2021/20221.974 281 18 27 43 121 39 89 160 279 261 119 537
2022/20237.872 688 432 379 419 454 704 63 577 3.787 60 156 153
2023/20241.456 193 86 71 63 137 450 32 89 13 43 33 246
2024/20255.960 268 42 169 266 220 759 808 303 1.490 407 638 590
2025/202610.872 737 915 1.314 1.332 558 470 2.276 1.277 763 793 209 228
Totale 41.185