IRIS
CORBO, MARIA ROSARIA
 Distribuzione geografica
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Continente #
NA - Nord America 14.383
EU - Europa 13.428
AS - Asia 9.830
SA - Sud America 1.409
AF - Africa 218
Continente sconosciuto - Info sul continente non disponibili 37
OC - Oceania 29
Totale 39.334
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Nazione #
US - Stati Uniti d'America 14.160
CN - Cina 3.892
IE - Irlanda 3.310
SG - Singapore 2.948
UA - Ucraina 2.168
RU - Federazione Russa 1.875
IT - Italia 1.718
SE - Svezia 1.597
BR - Brasile 1.112
HK - Hong Kong 871
FR - Francia 759
DE - Germania 687
TR - Turchia 606
IN - India 506
VN - Vietnam 486
FI - Finlandia 480
GB - Regno Unito 305
AR - Argentina 108
CA - Canada 98
MX - Messico 89
PL - Polonia 84
BE - Belgio 78
CZ - Repubblica Ceca 76
BD - Bangladesh 67
AT - Austria 57
IQ - Iraq 56
ES - Italia 54
ZA - Sudafrica 49
DZ - Algeria 46
ID - Indonesia 46
EC - Ecuador 44
PK - Pakistan 43
NL - Olanda 42
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 25
MT - Malta 24
PE - Perù 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 14
JO - Giordania 14
KE - Kenya 14
IR - Iran 13
TH - Thailandia 13
IL - Israele 11
CH - Svizzera 10
HR - Croazia 10
KR - Corea 10
NP - Nepal 10
UY - Uruguay 10
LK - Sri Lanka 9
PT - Portogallo 9
TW - Taiwan 9
AZ - Azerbaigian 8
NG - Nigeria 8
OM - Oman 8
AL - Albania 7
BH - Bahrain 7
KZ - Kazakistan 7
PA - Panama 7
BB - Barbados 6
JM - Giamaica 6
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
AM - Armenia 3
CI - Costa d'Avorio 3
GH - Ghana 3
LV - Lettonia 3
NI - Nicaragua 3
NZ - Nuova Zelanda 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 39.301
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Città #
Dublin 3.301
San Jose 2.010
Chandler 1.738
Jacksonville 1.511
Singapore 1.365
Dearborn 1.062
Nyköping 1.050
Ashburn 987
Hong Kong 859
Nanjing 772
Dallas 750
Beijing 732
Foggia 444
Wilmington 420
Santa Clara 412
Princeton 341
Lauterbourg 321
Nanchang 308
San Mateo 262
Moscow 259
New York 245
Ann Arbor 223
The Dalles 213
Shenyang 174
Ho Chi Minh City 163
Munich 157
Helsinki 146
Kunming 144
Boardman 141
Tianjin 134
Hebei 124
Jiaxing 121
Woodbridge 121
Los Angeles 119
Des Moines 118
Changsha 102
Hanoi 98
São Paulo 98
Hilden 92
Guangzhou 82
Bari 77
Brussels 76
Shanghai 76
Jinan 75
Hangzhou 74
Rome 72
Turku 70
Seattle 69
Zhengzhou 67
Ningbo 66
Council Bluffs 54
London 47
Redwood City 46
Brooklyn 43
Milan 40
Warsaw 39
Pune 38
Brno 37
Rio de Janeiro 37
Vienna 36
San Francisco 35
Taizhou 35
Frankfurt am Main 33
Nuremberg 33
Orange 32
Lanzhou 31
Chicago 30
Falkenstein 29
Dong Ket 28
Johannesburg 27
Belo Horizonte 26
Boston 26
Chennai 26
Montreal 26
Paris 26
Changchun 25
Naples 25
Mexico City 24
Msida 24
Hillsboro 23
Orem 23
Tashkent 23
Toronto 23
Auburn Hills 22
Fuzhou 22
Tokyo 22
Brasília 21
Haiphong 21
Jakarta 21
Norwalk 20
Atlanta 19
Modena 19
Prague 19
Taranto 19
Baghdad 18
Columbus 18
Curitiba 18
Bologna 17
Olomouc 17
Porto Alegre 17
Totale 23.821
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Nome #
12. Alternative Modified Atmospheres for Fresh Food Packaging 612
Shelf life prolongation of fruit juices through essential oils and homogenization: a review 299
Attività antifungina di batteri lattici non starter (NSLAB): in fluenza di pH e NaCl 201
Functional beverages: the emerging side of functional foods. Commercial trends, research, and health implications 197
Composti naturali per migliorare la stabilità microbiologica di pasta fresca a base di amaranto 194
Influenza del confezionamento sulla shelf-life di ortaggi di IV gamma "Qualità microbiologica di finocchi (Foeniculum vulgare) 189
A head space gas analyzing approach for evaluating the shelf life of mozzarella cheese. 178
A general approach to describe the antimicrobial agent release from highly swellable films intended for food packaging applications 175
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) 169
Using physical approaches for the attenuation of lactic acid bacteria in an organic rice beverage 169
Impact of Gluten-FriendlyTM technology on wheat kernel endosperm and gluten protein structure in seeds by light and electron microscopy 166
Selection of promising strains of probiotics for foods: Proposal for a possible flow-chart with a special focus on the dark side of probiotics 164
Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances 163
Shelf-life modelling for fresh-cut vegetables. 162
Yeasts isolated from olive mill wastewaters from southern Italy: technological characterization and potential use for phenol removal. 162
Ochratoxin A released back into the medium by Saccharomyces cerevisiae as a function of the strain, washing medium, and fermentative conditions 162
Brewer’s yeast in controller and uncontrolled fermentation, with a focus on novel, non-conventional and superior strains 162
Antimicrobial effectiveness of lysozyme against Alicyclobacillus acidoterrestris in a model system. 159
Effetto della pastorizzazione su spore di Alicyclobacillus aciditerrestris in presenza di chitosano a basso peso molecolare”. 158
Application of Mathematical predictive model to study the alcholic fermentation. 158
A novel approach for calculating shelf life of minimally processed vegetables 158
Validazione di un modello deterministico per lo studio del processo di fermentazione alcolica mediante il monitoraggio di lieviti ed analiti specifici 152
Active packaging: studio e messa a punto di assorbitori di ossigeno di tipo biologico 151
Significato tecnologico delle Pseudomonadaceae nella mozzarella: effetto di antimicrobici naturali e valutazione del metabolismo con metodiche alternative 151
Use of starter cultures in olives: a not correct use could cause a delay of performances 150
Combined effects of Temperature, Water activity, and pH on Alicyclobacillus aciditerrestris spores 150
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. 149
A case study on the use of ultrasound for the inhibition of Escherichia coli O157:H7 and Listeria monocytogenes in almond milk 147
A note on growth and survival of Escherichia coli O157:H7 in fresh pasteurized milk 146
A Focus on Quality and Safety Traits of Saccharomyces cerevisiae Isolated from Uva di Troia Grape Variety 146
Use of essential oils and plant extracts for food preservation. 145
Influence of nutrients on growth, biomass production and acidifying ability of Lactobacillus plantarum, isolated from table olives 143
Antimicrobial activity and mode of action of chitosan against Pichia subpelliculosa 143
Antifungal activity of eugenol against Penicillium, Aspergillus and Fusarium species 143
Autochthonous lactic acid bacteria with probiotic aptitudes as starter cultures for fish-based products 143
Technological and spoiling characteristics of the yeast microflora isolated from Bella di Cerignola table olives. 142
A study on the antimicrobial activity of thymol intended as a natural preservative 142
Differential adsorption of ochratoxin A and anthocyanins by inactivated yeasts and yeast cell walls during simulation of wine aging 142
Study of the antimicrobial activity of chitosan with different molecular weight. 141
Non-starter lactic acid bacteria biofilms: a means to control the growth of Listeria monocytogenes in soft cheese. 141
Use of active compounds for prolonging the shelf life of mozzarella cheese 141
Cartterizzazione fenotipica di ceppi di Alicyclobacillus spp. isolati da suolo 141
Bioremediation of olive mill wastewater by yeasts-a review of the criteria for the selection of the most promising strains 140
Estimating packaging atmosphere-temperature effects on shelf life of cod fillets 140
Immobilizzazione di Lactobacillus plantarum in alginato di sodio: influenza di stress applicati alla precoltura cellulare 140
Viability of Lactobacillus reuteri in fruit juices 140
Selection of wild lactic acid bacteria for sausages: Design of a selection protocol combining statistic tools, technological and functional properties 140
Attività antimicrobica di composti naturali nei confronti di Listeria monocytogenes e Escherichia coli 0157:H7 139
Effects of the high pressure of homogenization on some spoiling microorganisms, representative of fruit juice microflora inoculated in saline solution 139
Attività antimicrobica di chitosano ad alto peso molecolare nei confronti di microrganismi patogeni e alteranti 139
Combined effects of temperature, ammonium and glucose concentrations on the yeast growth-cycle in a model wine system. 138
Combined effects of thymol, carvacrol and grapefruit seed extract on lipid oxidation and colour stability of poultry meat preparations. 138
Use of high pressure homogenization as a mean to control the growth of foodborne moulds in tomato juice. 137
Influence of the initial nitrogen content on the yeast growth-cycle in a model wine system 137
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 137
Attività antimicrobica dell'eugenolo nei confronti di Listeria monocytogenes ed Escherichia coli O157:H7 137
In vivo stability of the complex ochratoxin A - Saccharomyces cerevisiae starter strains 137
Combined action of hexanal and MAP on minimally processed cactus pear fruit. 136
Phytase activity in sourdough lactic acid bacteria: purification and characterization of a phytase from Lactobacillus sanfranciscensis CB1. 136
Microbial characterization of table olives processed according to spanish and natural styles 136
Microbiological characteristics of poultry patties in relation to packaging atmosphere. 136
Isolation and characterization of plant growth promoting rhizobacteria (PGPR) for improving nutrient use efficiency in durum wheat 136
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 136
Use of a micro-dilution method to assess the bioactivity of vanillic acid agints coliforms and Pseudomonadaceae, isolated from Italian mozzarella cheese 135
Thymol and Modified Atmosphere Packaging to Control Microbiological Spoilage in Packed Fresh Fish Hamburgers 135
Effect of temperature on shelf-life and microbial population of lightly processed cactus pear fruits 135
Yeast cells as adsorbing tools to remove ochratoxin A in a model wine 135
A possible approach to assess acidification of meat starter cultures: a case study for some wild strains of Lactobacillus plantarum 135
Comparison of mycoflora associated to Canestrato Pugliese cheese produced according three protocols. 134
Challenges for the production of probiotic fruit juices 134
Selection of authochtonous Saccharomyces cerevisiae strains as wine starters using a polyphasic approach and ochratoxin A removal 134
Microbial resources and enological significance: Opportunities and benefits 134
Use of Central Composite Design in food microbiology: a case study on the effects of secondary phenolis on lactic acid bacteria from olives 134
Modello deterministico per lo studio della fermentazione alcolica 133
Indagine preliminare sulla qualità di olive "Bella di Cerignola". Studio del quadro microbiologico in caso di conservazione non idonea. 133
Viability and acidification by promising yeasts intended as potential starter cultures for rice-based beverages 133
Use of alginate beads as carriers for lactic acid bacteria in a structured system and preliminary validation in a meat product 133
Study on the synergic effect of natural compounds on the microbial quality decay of packed fish hamburger 132
Application of chitosan coating on fresh-cut strawberries 132
Fate of anthocyanins in the presence of inactivated yeasts and yeast cell walls during simulation of wine aging 132
Alginate-microencapsulation of Lactobacillus casei and Bifidobacterium bifidum: Performances of encapsulated microorganisms and bead-validation in lamb rennet 132
Decontamination of ochratoxin A by yeasts: possibl approaches and factor leading to toxin removal in wine 131
US-INACTIVATION of foodborne bacteria: Screening in distilled water and combination with citrus extract in skim milk 130
Biofilm formation by potentially probiotic Saccharomyces cerevisiae strains 130
Application of Mathematical predictive model to study the alcholic fermentation. 130
Food design and innovation: the cereal-based drinks 129
Shaping microbial communities for hydrolysis-acidogenesis and contemporary nitrification at low dissolved oxygen level 129
Encapsulation of Active Compounds in Fruit and Vegetable Juice Processing: Current State and Perspectives 129
Mono and multilayer active films containing lysozyme as antimicrobial agent 128
Shelf-life modelling of ready to eat coconut 128
Alginate beads and apple pieces as carriers for Saccharomyces cerevisiae var. boulardii, as representative of yeast functional starter cultures 127
Use of humectans for the stabilization of pesto sauce. 127
Use of Entrapped Microorganisms as Biological Oxygen-Scavengers in Food Packaging Applications 127
Microbiology and Biochemistry of Caciocavallo Silano Cheese 127
Immobilization and microencapsulation of Lactobacillus plantarum: performances and in vivo applications 127
Evaluation of fungal growth on olive-mill wastewaters treated at high temperature and by high-pressure homogenization 127
Effects of lysozyme on Alicyclobacillus acidoterrestris 126
Biological oxygen scavengers for the maintenance of brief maturation dairy products. 126
Studio dell'attività antifungina di chitosano a diverso peso molecolare 126
Formazione di biofilm su superfici in vetro da parte di Salmonella spp. in sistemi alimentari modello 126
Totale 14.935
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Categoria #
all - tutte 192.925
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 192.925
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021494 0 0 0 0 0 0 0 0 0 379 31 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
2025/202610.115 737 915 1.314 1.332 558 470 2.276 1.277 763 473 0 0
Totale 40.428