IRIS
ZANARDI, Emanuela
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
NA - Nord America 11.706
EU - Europa 10.436
AS - Asia 9.780
SA - Sud America 1.450
AF - Africa 498
OC - Oceania 26
Continente sconosciuto - Info sul continente non disponibili 12
Totale 33.908
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 11.337
IT - Italia 3.871
SG - Singapore 3.600
CN - Cina 2.745
VN - Vietnam 1.411
IE - Irlanda 1.266
BR - Brasile 1.075
SE - Svezia 990
DE - Germania 913
FI - Finlandia 909
HK - Hong Kong 756
UA - Ucraina 714
FR - Francia 435
NL - Olanda 415
BD - Bangladesh 346
ZA - Sudafrica 332
GB - Regno Unito 236
CA - Canada 232
TR - Turchia 172
IN - India 169
RU - Federazione Russa 151
AR - Argentina 131
AT - Austria 126
ES - Italia 100
MX - Messico 81
IQ - Iraq 64
EC - Ecuador 57
PK - Pakistan 55
ID - Indonesia 51
JP - Giappone 51
BE - Belgio 50
CO - Colombia 48
CI - Costa d'Avorio 47
KR - Corea 46
PL - Polonia 46
PH - Filippine 45
VE - Venezuela 42
TH - Thailandia 41
CL - Cile 35
CZ - Repubblica Ceca 31
CH - Svizzera 26
MA - Marocco 26
UZ - Uzbekistan 24
AU - Australia 22
HU - Ungheria 22
MY - Malesia 22
SA - Arabia Saudita 22
LT - Lituania 21
IR - Iran 19
KE - Kenya 19
NP - Nepal 19
PE - Perù 19
PY - Paraguay 19
EG - Egitto 18
PT - Portogallo 17
UY - Uruguay 17
TW - Taiwan 15
GR - Grecia 14
IL - Israele 14
DZ - Algeria 13
DO - Repubblica Dominicana 12
ET - Etiopia 12
DK - Danimarca 11
JO - Giordania 11
LB - Libano 11
RO - Romania 10
TN - Tunisia 10
OM - Oman 9
AE - Emirati Arabi Uniti 8
BG - Bulgaria 8
CR - Costa Rica 8
AZ - Azerbaigian 7
BO - Bolivia 7
JM - Giamaica 7
LV - Lettonia 7
ME - Montenegro 7
PA - Panama 7
PS - Palestinian Territory 7
EU - Europa 6
GE - Georgia 6
NO - Norvegia 6
SI - Slovenia 6
BH - Bahrain 5
EE - Estonia 5
GT - Guatemala 5
HN - Honduras 5
KZ - Kazakistan 5
TT - Trinidad e Tobago 5
MZ - Mozambico 4
NI - Nicaragua 4
NZ - Nuova Zelanda 4
XK - ???statistics.table.value.countryCode.XK??? 4
AL - Albania 3
CG - Congo 3
GA - Gabon 3
KG - Kirghizistan 3
KH - Cambogia 3
MD - Moldavia 3
MT - Malta 3
RS - Serbia 3
Totale 33.863
Salva come PNG Salva come JPEG
Città #
Singapore 1.709
Ashburn 1.293
Dublin 1.260
San Jose 1.222
Chandler 1.054
Santa Clara 806
Jacksonville 743
Hong Kong 732
Beijing 622
Dallas 568
Dearborn 457
Ho Chi Minh City 439
Boardman 430
Parma 350
Hanoi 325
Ann Arbor 320
Milan 313
Johannesburg 302
Munich 295
Nanjing 276
Los Angeles 272
New York 269
Lauterbourg 222
Princeton 214
Shanghai 198
San Mateo 196
Helsinki 163
Rome 160
Bremen 136
Council Bluffs 134
Wilmington 133
Toronto 132
Izmir 109
Buffalo 106
São Paulo 101
Vienna 101
Bologna 97
Shenyang 91
Moscow 88
Nanchang 81
Kunming 80
Hefei 77
Des Moines 72
Hebei 70
Columbus 68
Turin 61
Da Nang 60
Changsha 59
Haiphong 59
Jinan 58
Naples 58
Guangzhou 57
Marseille 57
Florence 56
Seattle 50
Padova 49
Tianjin 48
Abidjan 47
Frankfurt am Main 47
Houston 45
The Dalles 44
Brussels 42
Tokyo 40
Bari 38
Düsseldorf 38
Montreal 37
Chicago 36
Warsaw 36
Norwalk 34
Atlanta 33
Woodbridge 33
Jiaxing 32
Brooklyn 31
Modena 31
Denver 30
Orem 29
Rio de Janeiro 29
Pune 28
Palermo 27
Brescia 26
Chennai 26
Jakarta 26
Torino 26
Nuremberg 25
Zhengzhou 25
Amsterdam 24
Baghdad 24
Bangkok 24
Fremont 24
Mexico City 23
Phoenix 23
Stockholm 23
Turku 23
Verona 23
London 22
Venice 22
Augusta 21
Boston 21
Catania 21
San Francisco 21
Totale 18.838
Salva come PNG Salva come JPEG
Nome #
Fenomeni ossidativi nei prodotti di salumeria 820
Gli ossidi del colesterolo e loro importanza tossicologica nei prodotti lattiero caseari 606
Prodotti di salumeria crudi (Prosciutto, Salame, Coppa) e ossidazione lipidica 569
Indagine sulla presnza di metalli pesanti nel formaggio parmigiano-reggiano 342
Determination of cyclopropane fatty acids in food of animal origin by 1H NMR 308
Composizione dell'aroma di due prodotti di salumeria: mortadella e salame Milano 260
ANTIMICROBIAL RESISTANCE PATTERN OF METHICILLIN-RESISTANTSTAPHYLOCOCCUS AUREUS IN THE FOOD INDUSTRY 244
Longitudinal study on the sources of Listeria monocytogenes contamination in cold-smoked salmon and its processing environment in Italy 238
Predictive models of heavy metals and toxic elements distribution during Parmigiano Reggiano cheese production 226
Abattoir-Based Measures to Assess Swine Welfare: Analysis of the Methods Adopted in European Slaughterhouses 218
Assessment of the Antibiotic Resistance Profile, Genetic Heterogeneity and Biofilm Production of Methicillin-Resistant Staphylococcus aureus (MRSA) Isolated from The Italian Swine Production Chain 217
Applicazione del sistema CLASSYFARM su allevamenti suinicoli da ingrasso della Lombardia: relazioni tra consumo di antibiotici, benessere e lesioni al macello 216
Conservazione prolungata della materia prima e processi ossidativi nel salame e nella mortadella 212
Assessing animal welfare at the slaughterhouse using Animal-Based Measures in docked and undocked heavy pigs 210
Determinazione del 2-dodecilciclobutanone mediante SPME/GC-MS nella carne bovina sottoposta ad irradiazione: studio preliminare 204
Application of a portable near-infrared spectroscopic device for on-field monitoring of the country of origin labelling of musky octopus 202
Fenomeni di cessione di rame nella produzione dei formaggi Parmigiano Reggiano e Grana Padano 198
Indagine sulla presenza di ossidi del colesterolo nelle carni suine fresche e trasformate 198
A NEW APPROACH TO DETECT THE ILLEGAL USE OF MECHANICALLY SEPARATED MEAT IN MORTADELLA DI BOLOGNA IGP: A PRELIMINARY INVESTIGATION 194
1H NMR of bovine meat extracts combined with chemometrics as a tool to distinguish between irradiated and non-irradiated meat 188
Monitoring of the health status of slaughtered pigs by scoring of the pluck lesions 186
CONTENUTO IN ACIDI GRASSI DEL TESSUTO ADIPOSO SOTTOCUTANEO E INTRAMUSCOLARE NEL SUINO NERO DI PARMA 186
Characterization of lactic acid bacteria isolated from an Italian dry fermented sausage 182
Polymorphism of actA gene is not related to in vitro virulence of Listeria monocytogenes 182
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 182
La valutazione del colore della carne suina fresca e del prosciutto stagionato. Parte I-Analisi della relazione tra dato sensoriale e dato strumentale 176
Stable isotopes determination in food authentication: a review 176
A look inside the Listeria monocytogenes biofilms extracellular matrix 176
Aroma volatile molecules of mortadella 175
Advances in troubleshooting fish and seafood authentication by inorganic elemental composition 174
Antimicrobial and antioxidant activities of fermented meat patty with Lactobacillus strains 172
Approccio Innovativo per la rivelazione dell'uso di antibiotici nei suini 171
APPLICATIONS OF CONE-BEAM COMPUTED TOMOGRAPHY (CBCT) IN THE FOOD SECTOR 168
Caratterizzazione genotipica e sierologica di Listeria monocytogenes isolata da alimenti e ambienti di lavorazione 166
Domestic food handling practices and food safety 164
An Overview on Cyclic Fatty Acids as Biomarkers of Quality and Authenticity in the Meat Sector 161
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 159
Antibiotic resistance of methicillin-resistant Staphylococcus aureus (MRSA) from Italian swine chain in planktonic and biofilm form. 158
Arsenic speciation in seafood from the North Adriatic sea 158
Valutazione del rischio associato al consumo di calamari e totani provenienti dall’Alto Adriatico in funzione della contaminazione da metalli tossici 156
Exploiting NMR-based untargeted metabolomics approach to unravel the administration of antibiotics in pig liver 156
Studio preliminare sulla diffusione di Staphylococcus aureus meticillino-resistente nella filiera suina 155
Evaluation of antibacterial activity of copper-based nanomaterials for food packaging applications 155
Association between gastric lesions at the slaughterhouse and anti- inflammatory drug use in Italian heavy pigs 154
Comparative evaluation of some antioxidants in salame Milano and mortadella production 153
Elementi in traccia in molluschi e crostacei dell’alto Adriatico 152
Antimicrobials consumption and slaughterhouse records in Italian fattening units 152
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 152
Dietary exposure assessment to nickel through the consumption of poultry, beef, and pork meat for different age groups in the Italian population 152
Comparative study on nitrite and nitrate ions determinations 150
Use of near infrared spectroscopy coupled with chemometrics for fast detection of irradiated dry fermented sausages 150
Approcci metagenomici per l'individuazione di geni di resistenza antimicrobica in un macello suino 149
Control of bioflavour and safety in fermented sausages: first results of a European project 149
Effetto antiossidante della vitamina E nel salame Milano 149
Cyclic fatty acids as quality markers in meat 149
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.). 149
Indagine sui produttori artigianali di salumi 148
Lawrie's Scienza della Carne 148
Cyclopropane fatty acids as quality markers in meat 148
Conservazione prolungata della materia prima e processi ossidativi nel salame e nella mortadella 147
Effects of gaseous ozone on food-borne pathogens 147
Authentication of European sea bass (Dicentrarchus labrax L.) according to production method, farming system, and geographical origin by near infrared spectroscopy coupled with chemometrics 147
A synergistic solution for fighting fraudulent practices in squid using light stable isotope ratios and lanthanide tracers 146
EXPLORING THE RELATIONSHIP BETWEEN BRUISES ON CARCASSES OF BEEF CATTLE AND PRE-SLAUGHTER FACTORS 146
Low-fat mortadella: experimental formulations with some fat substitutes 146
Fenomeni ossidativi della carne suina fresca ed integrazione alimentare con vitamina E, acido oleico e rame 146
Lean colour of green and matured Parma hams: comparative evaluation and technological relevance of sensory and objective data 146
Can metabolomics fingerprinting detect the antibiotic administration in pigs? 145
An exploratory study on the use of antibiotics in the pig chain as an issue for public health and food authenticity 145
Elementi in traccia in molluschi e crostacei dell'alto Adriatico 145
Effetto antiossidante della vitamina E nel Longissimus dorsi fresco e cotto di suino 145
First steps of a journey to detect antibiotic treatment biomarkers in pig chains. 145
Composizione dell'aroma di due prodotti di salumeria: mortadella e salame Milano 144
Aspetti di sicurezza dei prodotti biologici di origine animale 142
Microbiological condition of carcasses and equipment and evaluation of a steam decontamination system in a pig slaughterhouse 141
Characterization of antimicrobial resistance of foodborne Listeria monocytogenes. 141
Plasma fatty acids response to central volume expansion in salt-sensitive hypertension 140
Approaching authenticity issues in fish and seafood products by qualitative spectroscopy and chemometrics 140
Biofilm formation of Staphylococcus aureus dairy isolates representing different genotypes 139
Predictivity of antemortem findings on postmortem inspection in italian heavy pigs slaughterhouses 139
Indagine preliminare sullo stato di ossidazione lipidica di salumi sottoposti a trattamento con radiazioni ionizzanti 138
Comparative proteomic of different strains of Staphylococcus aureus in planktonic and biofilm cultures 138
Prevalence of molecules of b-lactam antibiotics in bovine milk in Lombardia and Emilia Romagna (Italy) 137
Staphylococcus aureus meticillino-resistenti (MRSA) nella filiera suina 137
Lipolysis and lipid oxidation in fermented sausages depending on different processing conditions and different antioxidants 137
Calorific value and cholesterol content of normal and low-fat meat and meat products 137
Real-time and non-destructive control of the freshness and viability of live mussels through portable near-infrared spectroscopy 137
Detection of irradiated dry fermented sausages by near infrared spectroscopy 136
Effetto antiossidante di composti diversi nel salame Milano 135
Mercury, lead, cadmium and arsenic concentrations in seafood from the North Adriatic Sea 135
Determination of 4-hydroxy-2-nonenal in pork products 134
Biofilm formation by different genotypes of dairy Staphylococcus aureus isolates from Northern Italy 134
Osservazioni preliminari in merito ai fenomeni ossidativi nel salame e nella mortadella 133
Antioxidants and oxidative processes of lipids and cholesterol in a dry fermented meat product (salame Milano) 133
Utilizzazione dell’ozono nell’industria alimentare. 133
Biofilm formation and its relationship with the molecular characteristics of food-related methicillin-resistant Staphylococcus aureus (MRSA) 133
Development and test of a visual-only meat inspection system for heavy pigs in Northern Italy 133
Country of origin label monitoring of musky and common octopuses (Eledone spp. and Octopus vulgaris) by means of a portable near-infrared spectroscopic device 133
OCCURRENCE AND SAFETY ASSESSMENT OF HEAVY METALS IN MUSCLES AND LIVERS OF ITALIAN HEAVY PIGS 131
Oxidative stability and dietary treatment with vitamin E, oleic acid and copper of fresh and cooked pork chops 131
Totale 17.885
Salva come PNG Salva come JPEG
Categoria #
all - tutte 110.849
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 110.849
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/202183 0 0 0 0 0 0 0 0 0 0 0 83
2021/20221.152 43 16 23 79 47 19 133 173 64 112 73 370
2022/20234.740 412 483 318 327 410 519 80 256 1.539 39 227 130
2023/20242.594 170 170 135 136 208 449 224 218 158 198 228 300
2024/20256.249 268 359 457 380 614 749 331 333 745 553 416 1.044
2025/202612.671 1.040 1.039 1.525 1.208 1.689 658 1.609 465 1.566 866 627 379
Totale 34.138