IRIS
CORBO, MARIA ROSARIA
 Distribuzione geografica
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Continente #
EU - Europa 11.950
NA - Nord America 11.848
AS - Asia 9.094
SA - Sud America 1.329
AF - Africa 177
Continente sconosciuto - Info sul continente non disponibili 37
OC - Oceania 22
Totale 34.457
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Nazione #
US - Stati Uniti d'America 11.654
CN - Cina 3.742
IE - Irlanda 3.308
SG - Singapore 2.628
UA - Ucraina 2.163
IT - Italia 1.652
SE - Svezia 1.596
BR - Brasile 1.067
RU - Federazione Russa 971
HK - Hong Kong 828
DE - Germania 643
TR - Turchia 597
FI - Finlandia 476
IN - India 469
VN - Vietnam 408
FR - Francia 384
GB - Regno Unito 282
AR - Argentina 94
CA - Canada 87
BE - Belgio 77
MX - Messico 77
CZ - Repubblica Ceca 74
PL - Polonia 69
AT - Austria 57
BD - Bangladesh 56
ES - Italia 45
DZ - Algeria 41
EC - Ecuador 41
ID - Indonesia 40
ZA - Sudafrica 40
IQ - Iraq 38
NL - Olanda 34
PK - Pakistan 34
EU - Europa 33
JP - Giappone 27
MY - Malesia 27
PH - Filippine 27
CO - Colombia 26
CL - Cile 24
MT - Malta 24
PE - Perù 24
VE - Venezuela 24
MA - Marocco 22
AU - Australia 19
UZ - Uzbekistan 19
PY - Paraguay 17
SA - Arabia Saudita 16
LT - Lituania 15
AE - Emirati Arabi Uniti 14
EG - Egitto 14
RO - Romania 14
IR - Iran 13
KE - Kenya 12
TN - Tunisia 12
GR - Grecia 11
IL - Israele 11
JO - Giordania 10
CH - Svizzera 9
KR - Corea 9
LK - Sri Lanka 9
PT - Portogallo 9
TH - Thailandia 9
TW - Taiwan 9
UY - Uruguay 9
AZ - Azerbaigian 7
BH - Bahrain 7
HR - Croazia 7
NP - Nepal 7
PA - Panama 7
AL - Albania 6
KZ - Kazakistan 6
NG - Nigeria 6
BB - Barbados 5
GA - Gabon 5
JM - Giamaica 5
LB - Libano 5
OM - Oman 5
AO - Angola 4
CR - Costa Rica 4
HU - Ungheria 4
NO - Norvegia 4
SN - Senegal 4
AM - Armenia 3
BO - Bolivia 3
CI - Costa d'Avorio 3
CM - Camerun 3
ET - Etiopia 3
GE - Georgia 3
KW - Kuwait 3
NZ - Nuova Zelanda 3
PS - Palestinian Territory 3
SI - Slovenia 3
SK - Slovacchia (Repubblica Slovacca) 3
A2 - ???statistics.table.value.countryCode.A2??? 2
BG - Bulgaria 2
GH - Ghana 2
NI - Nicaragua 2
RS - Serbia 2
XK - ???statistics.table.value.countryCode.XK??? 2
BJ - Benin 1
Totale 34.434
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Città #
Dublin 3.299
Chandler 1.738
Jacksonville 1.511
Singapore 1.204
Dearborn 1.062
Nyköping 1.050
Hong Kong 816
Nanjing 772
Ashburn 764
Dallas 745
Beijing 704
Foggia 444
Wilmington 420
Santa Clara 396
Princeton 341
Nanchang 308
San Mateo 262
New York 233
Moscow 224
Ann Arbor 223
The Dalles 195
Shenyang 174
Munich 157
Kunming 144
Helsinki 142
Boardman 141
Ho Chi Minh City 137
Tianjin 134
Hebei 124
Jiaxing 121
Woodbridge 121
Los Angeles 117
Des Moines 115
Changsha 102
São Paulo 95
Hilden 92
Hanoi 83
Guangzhou 82
Brussels 75
Jinan 75
Shanghai 74
Hangzhou 73
Turku 70
Seattle 69
Bari 68
Rome 67
Zhengzhou 67
Ningbo 66
Redwood City 46
London 45
Brooklyn 42
Brno 37
Milan 37
Pune 37
Rio de Janeiro 37
Vienna 36
Taizhou 35
San Francisco 34
Orange 32
Lanzhou 31
Falkenstein 29
Chicago 28
Dong Ket 28
Council Bluffs 27
Belo Horizonte 26
Nuremberg 26
Warsaw 26
Boston 25
Changchun 25
Msida 24
Naples 24
Johannesburg 23
Mexico City 23
Auburn Hills 22
Montreal 22
Toronto 22
Fuzhou 21
Brasília 20
Norwalk 20
Jakarta 19
Taranto 19
Tashkent 19
Columbus 18
Curitiba 18
Haiphong 18
Bologna 17
Olomouc 17
Porto Alegre 17
Prague 17
Shenzhen 17
Wuhan 17
Chennai 16
Manfredonia 16
Stevenage 16
Tokyo 16
Xian 16
Borås 15
Cedar Knolls 15
Lima 15
Napoli 15
Totale 20.759
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Nome #
12. Alternative Modified Atmospheres for Fresh Food Packaging 585
Shelf life prolongation of fruit juices through essential oils and homogenization: a review 285
Functional beverages: the emerging side of functional foods. Commercial trends, research, and health implications 184
Influenza del confezionamento sulla shelf-life di ortaggi di IV gamma "Qualità microbiologica di finocchi (Foeniculum vulgare) 183
Composti naturali per migliorare la stabilità microbiologica di pasta fresca a base di amaranto 181
Attività antifungina di batteri lattici non starter (NSLAB): in fluenza di pH e NaCl 181
Using physical approaches for the attenuation of lactic acid bacteria in an organic rice beverage 161
A head space gas analyzing approach for evaluating the shelf life of mozzarella cheese. 160
A general approach to describe the antimicrobial agent release from highly swellable films intended for food packaging applications 155
Impact of Gluten-FriendlyTM technology on wheat kernel endosperm and gluten protein structure in seeds by light and electron microscopy 153
Shelf-life modelling for fresh-cut vegetables. 152
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) 152
Brewer’s yeast in controller and uncontrolled fermentation, with a focus on novel, non-conventional and superior strains 151
Effetto della pastorizzazione su spore di Alicyclobacillus aciditerrestris in presenza di chitosano a basso peso molecolare”. 149
Ochratoxin A released back into the medium by Saccharomyces cerevisiae as a function of the strain, washing medium, and fermentative conditions 149
Selection of promising strains of probiotics for foods: Proposal for a possible flow-chart with a special focus on the dark side of probiotics 149
Antimicrobial effectiveness of lysozyme against Alicyclobacillus acidoterrestris in a model system. 147
Yeasts isolated from olive mill wastewaters from southern Italy: technological characterization and potential use for phenol removal. 145
Application of Mathematical predictive model to study the alcholic fermentation. 142
Significato tecnologico delle Pseudomonadaceae nella mozzarella: effetto di antimicrobici naturali e valutazione del metabolismo con metodiche alternative 140
Active packaging: studio e messa a punto di assorbitori di ossigeno di tipo biologico 138
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. 138
Combined effects of Temperature, Water activity, and pH on Alicyclobacillus aciditerrestris spores 137
A novel approach for calculating shelf life of minimally processed vegetables 136
Validazione di un modello deterministico per lo studio del processo di fermentazione alcolica mediante il monitoraggio di lieviti ed analiti specifici 136
Use of starter cultures in olives: a not correct use could cause a delay of performances 135
Influence of nutrients on growth, biomass production and acidifying ability of Lactobacillus plantarum, isolated from table olives 132
Immobilizzazione di Lactobacillus plantarum in alginato di sodio: influenza di stress applicati alla precoltura cellulare 132
Non-starter lactic acid bacteria biofilms: a means to control the growth of Listeria monocytogenes in soft cheese. 130
Differential adsorption of ochratoxin A and anthocyanins by inactivated yeasts and yeast cell walls during simulation of wine aging 130
Selection of wild lactic acid bacteria for sausages: Design of a selection protocol combining statistic tools, technological and functional properties 130
Combined effects of thymol, carvacrol and grapefruit seed extract on lipid oxidation and colour stability of poultry meat preparations. 129
Cartterizzazione fenotipica di ceppi di Alicyclobacillus spp. isolati da suolo 129
Viability of Lactobacillus reuteri in fruit juices 129
A Focus on Quality and Safety Traits of Saccharomyces cerevisiae Isolated from Uva di Troia Grape Variety 129
Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances 129
Attività antimicrobica di composti naturali nei confronti di Listeria monocytogenes e Escherichia coli 0157:H7 128
Bioremediation of olive mill wastewater by yeasts-a review of the criteria for the selection of the most promising strains 128
Use of essential oils and plant extracts for food preservation. 128
In vivo stability of the complex ochratoxin A - Saccharomyces cerevisiae starter strains 128
Combined effects of temperature, ammonium and glucose concentrations on the yeast growth-cycle in a model wine system. 127
Antifungal activity of eugenol against Penicillium, Aspergillus and Fusarium species 127
Influence of the initial nitrogen content on the yeast growth-cycle in a model wine system 127
Effects of the high pressure of homogenization on some spoiling microorganisms, representative of fruit juice microflora inoculated in saline solution 127
Attività antimicrobica di chitosano ad alto peso molecolare nei confronti di microrganismi patogeni e alteranti 127
Microbial resources and enological significance: Opportunities and benefits 127
Use of active compounds for prolonging the shelf life of mozzarella cheese 126
Antimicrobial activity and mode of action of chitosan against Pichia subpelliculosa 125
Use of high pressure homogenization as a mean to control the growth of foodborne moulds in tomato juice. 125
Technological and spoiling characteristics of the yeast microflora isolated from Bella di Cerignola table olives. 125
Isolation and characterization of plant growth promoting rhizobacteria (PGPR) for improving nutrient use efficiency in durum wheat 125
Autochthonous lactic acid bacteria with probiotic aptitudes as starter cultures for fish-based products 125
A case study on the use of ultrasound for the inhibition of Escherichia coli O157:H7 and Listeria monocytogenes in almond milk 125
Phytase activity in sourdough lactic acid bacteria: purification and characterization of a phytase from Lactobacillus sanfranciscensis CB1. 124
Estimating packaging atmosphere-temperature effects on shelf life of cod fillets 124
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 124
Attività antimicrobica dell'eugenolo nei confronti di Listeria monocytogenes ed Escherichia coli O157:H7 124
Challenges for the production of probiotic fruit juices 124
Fate of anthocyanins in the presence of inactivated yeasts and yeast cell walls during simulation of wine aging 124
Use of a micro-dilution method to assess the bioactivity of vanillic acid agints coliforms and Pseudomonadaceae, isolated from Italian mozzarella cheese 123
Study of the antimicrobial activity of chitosan with different molecular weight. 123
Microbiological characteristics of poultry patties in relation to packaging atmosphere. 122
A study on the antimicrobial activity of thymol intended as a natural preservative 122
Yeast cells as adsorbing tools to remove ochratoxin A in a model wine 122
Food design and innovation: the cereal-based drinks 122
Use of Central Composite Design in food microbiology: a case study on the effects of secondary phenolis on lactic acid bacteria from olives 122
Thymol and Modified Atmosphere Packaging to Control Microbiological Spoilage in Packed Fresh Fish Hamburgers 121
A note on growth and survival of Escherichia coli O157:H7 in fresh pasteurized milk 121
Microbial characterization of table olives processed according to spanish and natural styles 121
Indagine preliminare sulla qualità di olive "Bella di Cerignola". Studio del quadro microbiologico in caso di conservazione non idonea. 121
Viability and acidification by promising yeasts intended as potential starter cultures for rice-based beverages 121
Selection of authochtonous Saccharomyces cerevisiae strains as wine starters using a polyphasic approach and ochratoxin A removal 121
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 121
Comparison of mycoflora associated to Canestrato Pugliese cheese produced according three protocols. 120
Use of Entrapped Microorganisms as Biological Oxygen-Scavengers in Food Packaging Applications 120
Study on the synergic effect of natural compounds on the microbial quality decay of packed fish hamburger 120
Decontamination of ochratoxin A by yeasts: possibl approaches and factor leading to toxin removal in wine 120
Biofilm formation by potentially probiotic Saccharomyces cerevisiae strains 120
Modello deterministico per lo studio della fermentazione alcolica 119
US-INACTIVATION of foodborne bacteria: Screening in distilled water and combination with citrus extract in skim milk 119
Combined action of hexanal and MAP on minimally processed cactus pear fruit. 118
Immobilization and microencapsulation of Lactobacillus plantarum: performances and in vivo applications 118
Use of alginate beads as carriers for lactic acid bacteria in a structured system and preliminary validation in a meat product 118
Shaping microbial communities for hydrolysis-acidogenesis and contemporary nitrification at low dissolved oxygen level 117
Shelf-life modelling of ready to eat coconut 116
Effect of temperature on shelf-life and microbial population of lightly processed cactus pear fruits 115
Mono and multilayer active films containing lysozyme as antimicrobial agent 115
A possible approach to assess acidification of meat starter cultures: a case study for some wild strains of Lactobacillus plantarum 115
Microbial biofilms in the food industry: only negative implications?" 114
Evaluation of fungal growth on olive-mill wastewaters treated at high temperature and by high-pressure homogenization 114
Growth of Listeria monocytogenes in fresh-cut coconut as affected by storage conditions and inoculum size. 113
Microbiology and Biochemistry of Caciocavallo Silano Cheese 113
Controllo di patogeni responsabili di tossinfezioni alimentari con diversi tipi di miele 113
Biotechnological application of yeasts in food science: Starter cultures, probiotics and enzyme production 113
Isolation, screening, and characterization of plant-growth-promoting bacteria from durum wheat rhizosphere to improve N and P nutrient use efficiency 113
Biological oxygen scavengers for the maintenance of brief maturation dairy products. 112
Characterization of lactic acid bacteria isolated from italian bella di cerignola table olives: selection of potential multifunctional starter cultures 112
Potential applications of chitosan, honey and pineapple juice for preserving microbiological stability of fruit based salads 112
Application of chitosan coating on fresh-cut strawberries 112
Biotechnological innovations for table olives 112
Totale 13.543
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Categoria #
all - tutte 184.396
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 184.396
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20211.579 0 0 0 0 0 150 353 100 482 379 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
2025/20265.182 737 915 1.314 1.332 558 326 0 0 0 0 0 0
Totale 35.495