IRIS
CORBO, MARIA ROSARIA
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
NA - Nord America 16.170
EU - Europa 13.537
AS - Asia 9.948
SA - Sud America 1.431
Continente sconosciuto - Info sul continente non disponibili 1.132
AF - Africa 226
OC - Oceania 30
Totale 42.474
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 15.888
CN - Cina 3.955
IE - Irlanda 3.310
SG - Singapore 2.972
UA - Ucraina 2.168
RU - Federazione Russa 1.876
IT - Italia 1.805
SE - Svezia 1.598
BR - Brasile 1.120
HK - Hong Kong 882
FR - Francia 759
DE - Germania 687
TR - Turchia 607
IN - India 507
VN - Vietnam 486
FI - Finlandia 480
GB - Regno Unito 306
CA - Canada 127
AR - Argentina 112
MX - Messico 98
PL - Polonia 84
BD - Bangladesh 80
BE - Belgio 78
CZ - Repubblica Ceca 76
ES - Italia 59
IQ - Iraq 58
AT - Austria 57
DZ - Algeria 49
ZA - Sudafrica 49
EC - Ecuador 47
ID - Indonesia 46
NL - Olanda 44
PK - Pakistan 43
JP - Giappone 36
CO - Colombia 34
PH - Filippine 34
EU - Europa 33
VE - Venezuela 33
MY - Malesia 29
CL - Cile 27
MA - Marocco 27
AU - Australia 26
SA - Arabia Saudita 26
PE - Perù 25
MT - Malta 24
UZ - Uzbekistan 24
TN - Tunisia 21
EG - Egitto 18
PY - Paraguay 18
RO - Romania 18
LT - Lituania 16
AE - Emirati Arabi Uniti 15
GR - Grecia 15
JO - Giordania 14
KE - Kenya 14
IR - Iran 13
PT - Portogallo 13
TH - Thailandia 13
HR - Croazia 11
IL - Israele 11
CH - Svizzera 10
JM - Giamaica 10
KR - Corea 10
LK - Sri Lanka 10
NP - Nepal 10
UY - Uruguay 10
AL - Albania 9
TW - Taiwan 9
AZ - Azerbaigian 8
NG - Nigeria 8
OM - Oman 8
BB - Barbados 7
BH - Bahrain 7
KZ - Kazakistan 7
PA - Panama 7
HN - Honduras 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
NI - Nicaragua 4
NZ - Nuova Zelanda 4
TT - Trinidad e Tobago 4
AM - Armenia 3
CI - Costa d'Avorio 3
GH - Ghana 3
LV - Lettonia 3
PS - Palestinian Territory 3
RS - Serbia 3
SI - Slovenia 3
SK - Slovacchia (Repubblica Slovacca) 3
Totale 41.333
Salva come PNG Salva come JPEG
Città #
Dublin 3.301
San Jose 2.585
Chandler 1.738
Jacksonville 1.512
Singapore 1.385
Dearborn 1.062
Nyköping 1.050
Ashburn 1.014
Hong Kong 870
Beijing 772
Nanjing 772
Dallas 756
Council Bluffs 452
Foggia 446
Santa Clara 446
Wilmington 421
Columbus 364
Princeton 341
Lauterbourg 321
Nanchang 308
San Mateo 264
Moscow 259
New York 256
Ann Arbor 223
The Dalles 213
Shenyang 174
Ho Chi Minh City 163
Munich 157
Helsinki 146
Kunming 144
Boardman 141
Tianjin 135
Los Angeles 127
Hebei 124
Woodbridge 122
Jiaxing 121
Des Moines 119
Changsha 102
São Paulo 99
Hanoi 98
Hilden 92
Guangzhou 82
Bari 81
Shanghai 78
Brussels 76
Jinan 75
Rome 75
Hangzhou 74
Seattle 71
Turku 70
Zhengzhou 67
Ningbo 66
London 48
Brooklyn 47
Redwood City 46
Milan 42
Phoenix 40
Warsaw 39
Pune 38
Brno 37
Rio de Janeiro 37
San Francisco 37
Vienna 36
Chicago 35
Taizhou 35
Frankfurt am Main 33
Nuremberg 33
Orange 32
Lanzhou 31
Naples 31
Toronto 31
Mexico City 30
Falkenstein 29
Montreal 29
Dong Ket 28
Johannesburg 27
Belo Horizonte 26
Boston 26
Chennai 26
Paris 26
Changchun 25
Hillsboro 24
Msida 24
Atlanta 23
Orem 23
Tashkent 23
Auburn Hills 22
Fuzhou 22
Tokyo 22
Brasília 21
Haiphong 21
Jakarta 21
Modena 21
Norwalk 20
Prague 19
Taranto 19
Baghdad 18
Curitiba 18
Bologna 17
Olomouc 17
Totale 25.385
Salva come PNG Salva come JPEG
Nome #
12. Alternative Modified Atmospheres for Fresh Food Packaging 619
Shelf life prolongation of fruit juices through essential oils and homogenization: a review 306
Attività antifungina di batteri lattici non starter (NSLAB): in fluenza di pH e NaCl 208
Functional beverages: the emerging side of functional foods. Commercial trends, research, and health implications 202
Composti naturali per migliorare la stabilità microbiologica di pasta fresca a base di amaranto 200
Influenza del confezionamento sulla shelf-life di ortaggi di IV gamma "Qualità microbiologica di finocchi (Foeniculum vulgare) 193
A head space gas analyzing approach for evaluating the shelf life of mozzarella cheese. 186
A general approach to describe the antimicrobial agent release from highly swellable films intended for food packaging applications 182
Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances 180
Using physical approaches for the attenuation of lactic acid bacteria in an organic rice beverage 178
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) 176
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
Brewer’s yeast in controller and uncontrolled fermentation, with a focus on novel, non-conventional and superior strains 169
Antimicrobial effectiveness of lysozyme against Alicyclobacillus acidoterrestris in a model system. 167
Yeasts isolated from olive mill wastewaters from southern Italy: technological characterization and potential use for phenol removal. 167
Ochratoxin A released back into the medium by Saccharomyces cerevisiae as a function of the strain, washing medium, and fermentative conditions 167
Shelf-life modelling for fresh-cut vegetables. 166
Effetto della pastorizzazione su spore di Alicyclobacillus aciditerrestris in presenza di chitosano a basso peso molecolare”. 162
A novel approach for calculating shelf life of minimally processed vegetables 162
Application of Mathematical predictive model to study the alcholic fermentation. 161
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. 159
Validazione di un modello deterministico per lo studio del processo di fermentazione alcolica mediante il monitoraggio di lieviti ed analiti specifici 157
Combined effects of Temperature, Water activity, and pH on Alicyclobacillus aciditerrestris spores 156
Active packaging: studio e messa a punto di assorbitori di ossigeno di tipo biologico 156
Use of starter cultures in olives: a not correct use could cause a delay of performances 155
A note on growth and survival of Escherichia coli O157:H7 in fresh pasteurized milk 155
Significato tecnologico delle Pseudomonadaceae nella mozzarella: effetto di antimicrobici naturali e valutazione del metabolismo con metodiche alternative 155
A Focus on Quality and Safety Traits of Saccharomyces cerevisiae Isolated from Uva di Troia Grape Variety 155
A case study on the use of ultrasound for the inhibition of Escherichia coli O157:H7 and Listeria monocytogenes in almond milk 153
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 149
A study on the antimicrobial activity of thymol intended as a natural preservative 149
Antimicrobial activity and mode of action of chitosan against Pichia subpelliculosa 148
Antifungal activity of eugenol against Penicillium, Aspergillus and Fusarium species 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
Autochthonous lactic acid bacteria with probiotic aptitudes as starter cultures for fish-based products 148
Use of high pressure homogenization as a mean to control the growth of foodborne moulds in tomato juice. 147
Study of the antimicrobial activity of chitosan with different molecular weight. 147
Use of active compounds for prolonging the shelf life of mozzarella cheese 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
Immobilizzazione di Lactobacillus plantarum in alginato di sodio: influenza di stress applicati alla precoltura cellulare 146
Viability of Lactobacillus reuteri in fruit juices 146
Non-starter lactic acid bacteria biofilms: a means to control the growth of Listeria monocytogenes in soft cheese. 145
Estimating packaging atmosphere-temperature effects on shelf life of cod fillets 145
Cartterizzazione fenotipica di ceppi di Alicyclobacillus spp. isolati da suolo 145
Influence of the initial nitrogen content on the yeast growth-cycle in a model wine system 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
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 144
Combined effects of temperature, ammonium and glucose concentrations on the yeast growth-cycle in a model wine system. 143
Effect of temperature on shelf-life and microbial population of lightly processed cactus pear fruits 143
Attività antimicrobica dell'eugenolo nei confronti di Listeria monocytogenes ed Escherichia coli O157:H7 143
Challenges for the production of probiotic fruit juices 143
Use of a micro-dilution method to assess the bioactivity of vanillic acid agints coliforms and Pseudomonadaceae, isolated from Italian mozzarella cheese 142
Phytase activity in sourdough lactic acid bacteria: purification and characterization of a phytase from Lactobacillus sanfranciscensis CB1. 142
Microbiological characteristics of poultry patties in relation to packaging atmosphere. 142
Combined effects of thymol, carvacrol and grapefruit seed extract on lipid oxidation and colour stability of poultry meat preparations. 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 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
Thymol and Modified Atmosphere Packaging to Control Microbiological Spoilage in Packed Fresh Fish Hamburgers 141
Combined action of hexanal and MAP on minimally processed cactus pear fruit. 141
Microbial characterization of table olives processed according to spanish and natural styles 141
In vivo stability of the complex ochratoxin A - Saccharomyces cerevisiae starter strains 141
A possible approach to assess acidification of meat starter cultures: a case study for some wild strains of Lactobacillus plantarum 141
Isolation and characterization of plant growth promoting rhizobacteria (PGPR) for improving nutrient use efficiency in durum wheat 141
Comparison of mycoflora associated to Canestrato Pugliese cheese produced according three protocols. 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
Use of alginate beads as carriers for lactic acid bacteria in a structured system and preliminary validation in a meat product 140
Study on the synergic effect of natural compounds on the microbial quality decay of packed fish hamburger 139
Selection of authochtonous Saccharomyces cerevisiae strains as wine starters using a polyphasic approach and ochratoxin A removal 139
Application of chitosan coating on fresh-cut strawberries 138
Viability and acidification by promising yeasts intended as potential starter cultures for rice-based beverages 138
Use of Central Composite Design in food microbiology: a case study on the effects of secondary phenolis on lactic acid bacteria from olives 138
Application of Mathematical predictive model to study the alcholic fermentation. 138
Modello deterministico per lo studio della fermentazione alcolica 137
Microbial resources and enological significance: Opportunities and benefits 137
Biofilm formation by potentially probiotic Saccharomyces cerevisiae strains 137
Decontamination of ochratoxin A by yeasts: possibl approaches and factor leading to toxin removal in wine 136
US-INACTIVATION of foodborne bacteria: Screening in distilled water and combination with citrus extract in skim milk 136
Shaping microbial communities for hydrolysis-acidogenesis and contemporary nitrification at low dissolved oxygen level 136
Fate of anthocyanins in the presence of inactivated yeasts and yeast cell walls during simulation of wine aging 136
Studio dell'attività antifungina di chitosano a diverso peso molecolare 135
Isolation, screening, and characterization of plant-growth-promoting bacteria from durum wheat rhizosphere to improve N and P nutrient use efficiency 135
Mono and multilayer active films containing lysozyme as antimicrobial agent 134
Food design and innovation: the cereal-based drinks 134
Encapsulation of Active Compounds in Fruit and Vegetable Juice Processing: Current State and Perspectives 134
Shelf-life modelling of ready to eat coconut 133
Immobilization and microencapsulation of Lactobacillus plantarum: performances and in vivo applications 133
Effects of lysozyme on Alicyclobacillus acidoterrestris 132
Controllo di patogeni responsabili di tossinfezioni alimentari con diversi tipi di miele 132
Alginate beads and apple pieces as carriers for Saccharomyces cerevisiae var. boulardii, as representative of yeast functional starter cultures 131
Biological oxygen scavengers for the maintenance of brief maturation dairy products. 131
Use of humectans for the stabilization of pesto sauce. 131
Use of Entrapped Microorganisms as Biological Oxygen-Scavengers in Food Packaging Applications 131
Formazione di biofilm su superfici in vetro da parte di Salmonella spp. in sistemi alimentari modello 131
Totale 15.535
Salva come PNG Salva come JPEG
Categoria #
all - tutte 212.510
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 212.510
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.675 0 0 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
2025/202610.966 737 915 1.314 1.332 558 470 2.276 1.277 763 793 209 322
2026/20271.195 215 898 82 0 0 0 0 0 0 0 0 0
Totale 42.474