IANIERI, Adriana
 Distribuzione geografica
Continente #
EU - Europa 4.893
NA - Nord America 3.880
AS - Asia 1.348
SA - Sud America 12
AF - Africa 9
Continente sconosciuto - Info sul continente non disponibili 6
OC - Oceania 2
Totale 10.150
Nazione #
US - Stati Uniti d'America 3.807
IT - Italia 1.531
CN - Cina 1.112
IE - Irlanda 905
SE - Svezia 727
FI - Finlandia 519
UA - Ucraina 469
DE - Germania 328
GB - Regno Unito 117
FR - Francia 110
TR - Turchia 101
CA - Canada 68
SG - Singapore 54
AT - Austria 52
IN - India 34
ES - Italia 29
BE - Belgio 25
VN - Vietnam 20
NL - Olanda 15
CZ - Repubblica Ceca 13
PH - Filippine 11
PT - Portogallo 9
CH - Svizzera 7
BR - Brasile 6
PL - Polonia 6
RO - Romania 6
RU - Federazione Russa 6
DK - Danimarca 5
IR - Iran 5
MX - Messico 5
BG - Bulgaria 4
EG - Egitto 4
JP - Giappone 4
ZA - Sudafrica 4
HU - Ungheria 3
TH - Thailandia 3
A2 - ???statistics.table.value.countryCode.A2??? 2
AR - Argentina 2
AU - Australia 2
CL - Cile 2
EU - Europa 2
LT - Lituania 2
PE - Perù 2
PK - Pakistan 2
XK - ???statistics.table.value.countryCode.XK??? 2
AL - Albania 1
DZ - Algeria 1
GR - Grecia 1
IL - Israele 1
KH - Cambogia 1
MC - Monaco 1
MD - Moldavia 1
SM - San Marino 1
Totale 10.150
Città #
Dublin 900
Chandler 682
Jacksonville 478
Dearborn 279
Ashburn 259
Parma 258
Ann Arbor 246
Beijing 236
Nanjing 221
Princeton 156
San Mateo 112
Wilmington 105
Izmir 89
Milan 76
Bremen 74
Shenyang 73
Shanghai 72
Helsinki 63
New York 60
Kunming 59
Nanchang 58
Toronto 57
Hebei 50
Vienna 48
Turin 46
Jinan 44
Hefei 42
Bologna 41
Des Moines 40
Changsha 37
Guangzhou 36
Woodbridge 33
Seattle 32
Rome 31
Jiaxing 30
Norwalk 27
Torino 26
Brussels 23
Tianjin 21
Dong Ket 20
Boardman 19
Fremont 16
Düsseldorf 15
Houston 15
Modena 15
Bari 14
Durham 14
Padova 14
Hangzhou 12
Turi 12
Falls Church 11
Florence 11
Napoli 10
Pune 10
Torre del Greco 10
Cagliari 9
Ravenna 9
Reggio Emilia 9
Teramo 9
Augusta 8
Chicago 8
Haikou 8
Naples 8
Verona 8
Bitonto 7
Fairfield 7
Leawood 7
Monreale 7
Palermo 7
Serra 7
Taizhou 7
Vicenza 7
Xian 7
Zhengzhou 7
Dallas 6
Los Angeles 6
Ningbo 6
Perugia 6
Redwood City 6
Rockville 6
Stockholm 6
Washington 6
Auburn Hills 5
Catania 5
Chengdu 5
Ciudad Madero 5
Fuzhou 5
Genoa 5
Lanzhou 5
Simi Valley 5
Taranto 5
Trieste 5
Agoo 4
Cadoneghe 4
Cambridge 4
Edinburgh 4
Geislingen an der Steige 4
Lunano 4
Moscow 4
Paris 4
Totale 5.714
Nome #
Gli ossidi del colesterolo e loro importanza tossicologica nei prodotti lattiero caseari 444
Patogenicità e fattori di virulenza di Listeria monocytogenes 328
Determinazione del 2-dodecilciclobutanone mediante SPME/GC-MS nella carne bovina sottoposta ad irradiazione: studio preliminare 134
CARATTERIZZAZIONE DI ISOLATI DI STAPHYLOCOCCUS AUREUS PROVENIENTI DA PRODOTTI LATTIERO-CASEARI A LATTE CRUDO TIPICI DELLE VALLI BRESCIANE 128
ANTIMICROBIAL RESISTANCE PATTERN OF METHICILLIN-RESISTANTSTAPHYLOCOCCUS AUREUS IN THE FOOD INDUSTRY 119
Applicazione del sistema CLASSYFARM su allevamenti suinicoli da ingrasso della Lombardia: relazioni tra consumo di antibiotici, benessere e lesioni al macello 111
Predictive models of heavy metals and toxic elements distribution during Parmigiano Reggiano cheese production 109
Abattoir-Based Measures to Assess Swine Welfare: Analysis of the Methods Adopted in European Slaughterhouses 102
Characterization of lactic acid bacteria isolated from an Italian dry fermented sausage 95
Assessment of the Antibiotic Resistance Profile, Genetic Heterogeneity and Biofilm Production of Methicillin-Resistant Staphylococcus aureus (MRSA) Isolated from The Italian Swine Production Chain 95
Fenomeni di cessione di rame nella produzione dei formaggi Parmigiano Reggiano e Grana Padano 94
Stable isotopes determination in food authentication: a review 93
Studio preliminare sulla diffusione di Staphylococcus aureus meticillino-resistente nella filiera suina 93
CONSUMO ANTIMICROBICO, LESIONI AL MACELLO E BENESSERE ANIMALE: RELAZIONI NEGLI ALLEVAMENTI INTENSIVI DA INGRASSO - ANTIMICROBIAL CONSUMPTION, LESIONS AT SLAUGHTERHOUSE AND ANIMAL WELFARE: RELATIONSHIPS IN INTENSIVE FATTENING PIG’S FARM 92
Caratterizzazione genotipica e sierologica di Listeria monocytogenes isolata da alimenti e ambienti di lavorazione 87
A NEW APPROACH TO DETECT THE ILLEGAL USE OF MECHANICALLY SEPARATED MEAT IN MORTADELLA DI BOLOGNA IGP: A PRELIMINARY INVESTIGATION 87
Etude sur les laboratoires de production de porchetta dans la règion Abruzzo 85
Domestic food handling practices and food safety 85
Rapid authentication of European sea bass (Dicentrarchus labrax L.) according to production method, farming system, and geographical origin by near infrared spectroscopy coupled with chemometrics 85
Detection of irradiated dry fermented sausages by near infrared spectroscopy 84
Assessing animal welfare at the slaughterhouse using Animal-Based Measures in docked and undocked heavy pigs 84
Effects of gaseous ozone on food-borne pathogens 81
Molecular characterization of L. monocytogenes isolated from ready-to-eat seafood in Italy. 80
Survey on animal welfare and protection during transport in Northern Italy 77
1H NMR of bovine meat extracts combined with chemometrics as a tool to distinguish between irradiated and non-irradiated meat 77
Evaluation of antibacterial activity of copper-based nanomaterials for food packaging applications 77
Advances in troubleshooting fish and seafood authentication by inorganic elemental composition 75
Utilizzazione dell’ozono nell’industria alimentare. 74
Impiego di fibre alimentari solubili nella produzione di prodotti a base di carne fermentati 74
Comparative proteomic of different strains of Staphylococcus aureus in planktonic and biofilm cultures 71
Authentication of European sea bass according to production method and geographical origin by light stable isotope ratio and rare earth elements analyses combined with chemometrics 71
Impiego di fibre alimentari solubili nella produzione di prodotti a base di carne fermentati 71
L’evoluzione della normativa comunitaria dei prodotti a marchio DOP, IGP, STG 69
Prevalence and genetic characterization of Toxoplasma gondii in pigs from Northern Italy and its implication for consumers 69
Arsenic speciation in seafood from the North Adriatic sea 69
APPLICATIONS OF CONE-BEAM COMPUTED TOMOGRAPHY (CBCT) IN THE FOOD SECTOR 68
Variazioni delle concentrazioni di rame ferro e zinco nella produzione del formaggio Parmigiano-Reggiano 67
Characterization of lactic acid bacteria isolated from an Italian dry fermented sausage 67
Analisi chemiometrica degli isotopi stabili e delle terre rare per l’autenticazione d’origine geografica e del metodo di produzione di branzini (Dicentrarchus Labrax L.). 66
Authentication of European sea bass (Dicentrarchus labrax L.) according to production method, farming system, and geographical origin by near infrared spectroscopy coupled with chemometrics 66
Influenza del tipo di stagionatura su alcune caratteristiche qualitative di insaccati tradizionali 65
Temperatura di conservazione e produzione di istamina in prodotti ittici freschi 65
Produzione di biofilm da ceppi di Listeria monocytogenes 65
Antibiotic resistance of methicillin-resistant Staphylococcus aureus (MRSA) from Italian swine chain in planktonic and biofilm form. 65
Survival of Salmonella in dried chicken meat residues on the surface of packaging materials 64
Exploiting NMR-based untargeted metabolomics approach to unravel the administration of antibiotics in pig liver 64
Studio su laboratori artigianali di prodotti a base di carne della regione Abruzzo 61
Molecular characterisation and biofilm production in Staphylococcusaureus isolates from the dairy production chain in Northern Italy 61
Polymorphism of actA gene is not related to in vitro virulence of Listeria monocytogenes 61
Residui di aminoglicosidi nel latte: analisi di conferma 60
La sanificazione nelle industrie alimentari 60
Aspetti normativi e stato dei controlli degli alimenti irradiati 60
Staphylococcus aureus meticillino-resistenti (MRSA) nella filiera suina 60
Biofilm formation and its relationship with the molecular characteristics of food-related methicillin-resistant Staphylococcus aureus (MRSA) 60
Characterization of antimicrobial resistance of foodborne Listeria monocytogenes. 59
Nuclear magnetic resonance spectroscopy as a tool to distinguish between irradiated and non-irradiated meat 59
Mercury, lead, cadmium and arsenic concentrations in seafood from the North Adriatic Sea 59
The use of antimicrobials in italian heavy pig fattening farms 59
ANTIMICROBIAL SUSCEPTIBILITY OF ENVIRONMENTAL STAPHYLOCOCCUS AUREUS STRAINS ISOLATED FROM A PIGEON SLAUGHTERHOUSE IN ITALY 58
Preliminary notes on invasion and proliferation of foodborne Listeria monocytogenes strains. 58
Behaviour of Listeria monocytogenes in anchovies during marination 58
Development and test of a visual-only meat inspection system for heavy pigs in Northern Italy 58
Methicillin (oxacillin)-resistant Staphylococcus aureus (MRSA) in the pig production chain. 57
Biofilm formation of Staphylococcus aureus dairy isolates representing different genotypes 57
Comportamento di Listeria monocytogenes in alici sperimentalmente inoculate e sottoposte a processo di marinatura: nota preliminare 57
Diversitè des ateliers traditionelles et fermiers des saucissons secs de l'Europe du Sud 57
A look inside the Listeria monocytogenes biofilms extracellular matrix 57
Chemical Residues in Organic Meats Compared to Conventional Meats 56
Listeria monocytogenes biofilms in the wonderland of food industry 56
Biofilm formation by different genotypes of dairy Staphylococcus aureus isolates from Northern Italy 56
Predictivity of antemortem findings on postmortem inspection in italian heavy pigs slaughterhouses 56
Possibilità di utilizzo dell'ICP-AES nell'ispezione degli alimenti di origine animale 56
Survey on typology, PRPs and HACCP plan in dry fermented sausage sector of Northern Italy. 56
Antimicrobial resistance profile of Staphylococcus aureus isolated from meat: a research for methicillin (oxacillin)-resistant S. aureus (MRSA). 56
Impiego delle radiazioni per il trattamento dei prodotti di salumeria: effetti sulla componente lipidica 55
Effect of radiation processing of pork products on its lipids 55
The effect of slaughtering methods of rainbow trout on animal welfare and fish quality: recent advances. 55
Association between gastric lesions at the slaughterhouse and anti- inflammatory drug use in Italian heavy pigs 55
Modificazioni della componente lipidica di salami sottoposti ad irradiazione 54
Biofilm formation by Staphylococcus aureus on food contact surfaces: relationship with temperature and cell surface hydrophobicity 54
Antimicrobials consumption and slaughterhouse records in Italian fattening units 54
Staphylococcus aureus in a slaughterhouse for pigeons 53
MICROBIOLOGIA DEI PRODOTTI ITTICI REFRIGERATI 53
Influence of temperatures and food-contact surfaces on biofilm formation by Staphylococcus aureus: relationships with icaA gene. 53
Molecular characterization methicillin-resistant staphylococcus aureus isolated from the pig production chain in northern Italy 53
Characterization of Staphylococcus aureus isolated from a slaughterhouse for pigeons by RAPD-PCR and REA-PFGE 52
Display life of fresh pork sausage: a comparison between two different packaging systems 52
Studio del potere patogeno di Listeria monocytogenes isolati da alimenti e ambienti di lavorazione. 52
Sensibilità agli agenti antimicrobici di ceppi di Listeria monocytogenes isolati da alimenti 52
Consumers' behaviour toward typical Italian dry sausages 52
Listeria monocytogenes: biofilm in food processing 52
Evaluation of 2-alkylcyclobutanones in irradiated cured pork products during vacuum-packed storage 52
Residues of aminoglycosides in milk: confirmatory analysis 51
In vitro susceptibility of L. monocytogenes to 22 antibiotics commonly used in veterinary and human therapy. 51
Indagine sui produttori artigianali di salami: valutazione dell'autocontrollo 51
Studio proteomico dei meccanismi di formazione di biofilm in Staphylococcus Aureus 51
Tecnologia e sicurezza: un binomio inscindibile 51
MOLECULAR CHARACTERIZATION AND BIOFILM FORMATION OF STAPHYLOCOCCUS AUREUS ISOLATED FROM DAIRY PRODUCTS 51
Efficacy of different storage practices in maintaining the physicochemical and microbiological properties of fresh pork sausage 50
Preliminary survey on sodium and other minerals content of typical Italian dry fermented sausages 49
Totale 7.382
Categoria #
all - tutte 31.558
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 31.558


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/2019193 0 0 0 0 0 0 0 0 0 29 136 28
2019/20202.092 366 400 128 20 158 203 273 98 188 106 40 112
2020/20211.110 16 116 99 35 121 20 135 55 216 47 176 74
2021/2022829 41 14 21 66 43 12 83 108 52 73 64 252
2022/20233.252 330 328 234 205 257 342 49 186 1.098 31 126 66
2023/20241.221 109 106 93 93 142 267 143 125 75 68 0 0
Totale 10.305