IRIS
ZANARDI, Emanuela
 Distribuzione geografica
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Continente #
NA - Nord America 14.773
EU - Europa 10.922
AS - Asia 9.959
SA - Sud America 1.541
AF - Africa 508
Continente sconosciuto - Info sul continente non disponibili 260
OC - Oceania 26
Totale 37.989
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Nazione #
US - Stati Uniti d'America 14.251
IT - Italia 4.151
SG - Singapore 3.618
CN - Cina 2.777
VN - Vietnam 1.422
IE - Irlanda 1.272
BR - Brasile 1.107
SE - Svezia 1.033
DE - Germania 916
FI - Finlandia 910
HK - Hong Kong 761
UA - Ucraina 718
FR - Francia 447
NL - Olanda 421
BD - Bangladesh 389
ZA - Sudafrica 332
CA - Canada 290
GB - Regno Unito 274
TR - Turchia 178
IN - India 171
RU - Federazione Russa 169
AT - Austria 149
AR - Argentina 140
ES - Italia 113
MX - Messico 89
EC - Ecuador 71
CO - Colombia 70
IQ - Iraq 64
PK - Pakistan 61
ID - Indonesia 60
PH - Filippine 55
CZ - Repubblica Ceca 53
JP - Giappone 51
BE - Belgio 50
VE - Venezuela 50
CI - Costa d'Avorio 48
KR - Corea 47
PL - Polonia 47
TH - Thailandia 45
CL - Cile 36
MY - Malesia 28
SA - Arabia Saudita 28
CH - Svizzera 26
MA - Marocco 26
UZ - Uzbekistan 24
IL - Israele 23
AU - Australia 22
HU - Ungheria 22
LT - Lituania 21
GT - Guatemala 19
IR - Iran 19
KE - Kenya 19
NP - Nepal 19
PE - Perù 19
PY - Paraguay 19
UY - Uruguay 19
EG - Egitto 18
CR - Costa Rica 17
PT - Portogallo 17
TW - Taiwan 17
DK - Danimarca 16
NI - Nicaragua 16
GR - Grecia 14
JM - Giamaica 14
DO - Repubblica Dominicana 13
DZ - Algeria 13
AE - Emirati Arabi Uniti 12
ET - Etiopia 12
HN - Honduras 12
SV - El Salvador 12
JO - Giordania 11
LB - Libano 11
RO - Romania 11
TT - Trinidad e Tobago 11
OM - Oman 10
TN - Tunisia 10
BO - Bolivia 9
EE - Estonia 9
LV - Lettonia 9
BG - Bulgaria 8
PA - Panama 8
PS - Palestinian Territory 8
AZ - Azerbaigian 7
CW - ???statistics.table.value.countryCode.CW??? 7
ME - Montenegro 7
EU - Europa 6
GE - Georgia 6
NO - Norvegia 6
PR - Porto Rico 6
SC - Seychelles 6
SI - Slovenia 6
BB - Barbados 5
BH - Bahrain 5
KZ - Kazakistan 5
RS - Serbia 5
CG - Congo 4
HR - Croazia 4
MZ - Mozambico 4
NZ - Nuova Zelanda 4
SY - Repubblica araba siriana 4
Totale 37.674
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Città #
Ashburn 1.787
Singapore 1.724
San Jose 1.426
Dublin 1.260
Chandler 1.054
Santa Clara 1.026
Jacksonville 745
Hong Kong 734
Beijing 634
Council Bluffs 605
Dallas 599
Dearborn 458
Ho Chi Minh City 445
Boardman 433
Milan 368
Parma 357
Hanoi 327
Ann Arbor 320
Johannesburg 302
New York 302
Los Angeles 299
Munich 295
Nanjing 277
Lauterbourg 222
Princeton 216
Shanghai 202
San Mateo 196
Rome 182
Helsinki 163
Toronto 137
Bremen 136
Wilmington 134
Buffalo 118
Vienna 118
São Paulo 111
Izmir 110
Bologna 105
Shenyang 91
Moscow 88
Nanchang 81
Kunming 80
Hefei 77
Des Moines 72
Hebei 70
Columbus 68
Naples 68
Turin 68
Atlanta 63
Da Nang 61
Florence 61
Changsha 59
Haiphong 59
Jinan 58
Guangzhou 57
Marseille 57
Seattle 52
Chicago 51
Houston 51
Padova 49
Abidjan 48
Tianjin 48
Frankfurt am Main 47
Modena 45
North Bergen 45
Phoenix 44
The Dalles 44
Montreal 43
Brussels 42
Brooklyn 41
Bari 40
Tokyo 40
Denver 38
Düsseldorf 38
Warsaw 37
Norwalk 35
Orem 34
Woodbridge 33
Jiaxing 32
Palermo 31
Rio de Janeiro 30
Brescia 28
Pune 28
San Francisco 28
Chennai 27
Jakarta 26
Mexico City 26
Torino 26
Verona 26
Amsterdam 25
Bangkok 25
London 25
Nuremberg 25
Zhengzhou 25
Baghdad 24
Fremont 24
Stockholm 24
Catania 23
Turku 23
Venice 23
Boston 22
Totale 20.706
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Nome #
Fenomeni ossidativi nei prodotti di salumeria 847
Gli ossidi del colesterolo e loro importanza tossicologica nei prodotti lattiero caseari 628
Prodotti di salumeria crudi (Prosciutto, Salame, Coppa) e ossidazione lipidica 605
Indagine sulla presnza di metalli pesanti nel formaggio parmigiano-reggiano 355
Determination of cyclopropane fatty acids in food of animal origin by 1H NMR 320
Impact of animal by-products inclusion on the multi-elemental composition and toxic element profiles in dry cat feedingstuffs 318
Composizione dell'aroma di due prodotti di salumeria: mortadella e salame Milano 284
ANTIMICROBIAL RESISTANCE PATTERN OF METHICILLIN-RESISTANTSTAPHYLOCOCCUS AUREUS IN THE FOOD INDUSTRY 257
Predictive models of heavy metals and toxic elements distribution during Parmigiano Reggiano cheese production 250
Longitudinal study on the sources of Listeria monocytogenes contamination in cold-smoked salmon and its processing environment in Italy 246
Applicazione del sistema CLASSYFARM su allevamenti suinicoli da ingrasso della Lombardia: relazioni tra consumo di antibiotici, benessere e lesioni al macello 246
Application of a portable near-infrared spectroscopic device for on-field monitoring of the country of origin labelling of musky octopus 231
Assessing animal welfare at the slaughterhouse using Animal-Based Measures in docked and undocked heavy pigs 229
Abattoir-Based Measures to Assess Swine Welfare: Analysis of the Methods Adopted in European Slaughterhouses 227
Monitoring of the health status of slaughtered pigs by scoring of the pluck lesions 225
Determinazione del 2-dodecilciclobutanone mediante SPME/GC-MS nella carne bovina sottoposta ad irradiazione: studio preliminare 225
Assessment of the Antibiotic Resistance Profile, Genetic Heterogeneity and Biofilm Production of Methicillin-Resistant Staphylococcus aureus (MRSA) Isolated from The Italian Swine Production Chain 225
Conservazione prolungata della materia prima e processi ossidativi nel salame e nella mortadella 222
CONTENUTO IN ACIDI GRASSI DEL TESSUTO ADIPOSO SOTTOCUTANEO E INTRAMUSCOLARE NEL SUINO NERO DI PARMA 216
Fenomeni di cessione di rame nella produzione dei formaggi Parmigiano Reggiano e Grana Padano 215
A NEW APPROACH TO DETECT THE ILLEGAL USE OF MECHANICALLY SEPARATED MEAT IN MORTADELLA DI BOLOGNA IGP: A PRELIMINARY INVESTIGATION 214
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 212
Indagine sulla presenza di ossidi del colesterolo nelle carni suine fresche e trasformate 205
Antimicrobial and antioxidant activities of fermented meat patty with Lactobacillus strains 201
1H NMR of bovine meat extracts combined with chemometrics as a tool to distinguish between irradiated and non-irradiated meat 201
APPLICATIONS OF CONE-BEAM COMPUTED TOMOGRAPHY (CBCT) IN THE FOOD SECTOR 195
Advances in troubleshooting fish and seafood authentication by inorganic elemental composition 192
Characterization of lactic acid bacteria isolated from an Italian dry fermented sausage 191
Stable isotopes determination in food authentication: a review 191
Polymorphism of actA gene is not related to in vitro virulence of Listeria monocytogenes 190
A look inside the Listeria monocytogenes biofilms extracellular matrix 190
Approccio Innovativo per la rivelazione dell'uso di antibiotici nei suini 184
La valutazione del colore della carne suina fresca e del prosciutto stagionato. Parte I-Analisi della relazione tra dato sensoriale e dato strumentale 184
Aroma volatile molecules of mortadella 179
An Overview on Cyclic Fatty Acids as Biomarkers of Quality and Authenticity in the Meat Sector 178
Caratterizzazione genotipica e sierologica di Listeria monocytogenes isolata da alimenti e ambienti di lavorazione 177
Valutazione del rischio associato al consumo di calamari e totani provenienti dall’Alto Adriatico in funzione della contaminazione da metalli tossici 175
Cyclopropane fatty acids as quality markers in meat 174
Domestic food handling practices and food safety 172
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 172
Association between gastric lesions at the slaughterhouse and anti- inflammatory drug use in Italian heavy pigs 170
Comparative evaluation of some antioxidants in salame Milano and mortadella production 169
An exploratory study on the use of antibiotics in the pig chain as an issue for public health and food authenticity 168
Antimicrobials consumption and slaughterhouse records in Italian fattening units 168
Food safety concerns regarding pyrrolizidine alkaloid contamination in tea and honey from Italy: exposure levels and health risk implications 167
Lipid and cholesterol oxidation in frozen stored pork, salame Milano and mortadella 167
Aspetti normativi e stato dei controlli degli alimenti irradiati 167
Evaluation of antibacterial activity of copper-based nanomaterials for food packaging applications 166
Dietary exposure assessment to nickel through the consumption of poultry, beef, and pork meat for different age groups in the Italian population 166
Antibiotic resistance of methicillin-resistant Staphylococcus aureus (MRSA) from Italian swine chain in planktonic and biofilm form. 165
Arsenic speciation in seafood from the North Adriatic sea 165
EXPLORING THE RELATIONSHIP BETWEEN BRUISES ON CARCASSES OF BEEF CATTLE AND PRE-SLAUGHTER FACTORS 164
Lawrie's Scienza della Carne 162
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 162
Studio preliminare sulla diffusione di Staphylococcus aureus meticillino-resistente nella filiera suina 162
Lean colour of green and matured Parma hams: comparative evaluation and technological relevance of sensory and objective data 161
Approcci metagenomici per l'individuazione di geni di resistenza antimicrobica in un macello suino 160
Control of bioflavour and safety in fermented sausages: first results of a European project 160
Cyclic fatty acids as quality markers in meat 160
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.). 160
Exploiting NMR-based untargeted metabolomics approach to unravel the administration of antibiotics in pig liver 160
Elementi in traccia in molluschi e crostacei dell’alto Adriatico 158
Use of near infrared spectroscopy coupled with chemometrics for fast detection of irradiated dry fermented sausages 158
A synergistic solution for fighting fraudulent practices in squid using light stable isotope ratios and lanthanide tracers 157
Can metabolomics fingerprinting detect the antibiotic administration in pigs? 155
Conservazione prolungata della materia prima e processi ossidativi nel salame e nella mortadella 155
Effects of gaseous ozone on food-borne pathogens 155
Effetto antiossidante della vitamina E nel Longissimus dorsi fresco e cotto di suino 155
Indagine sui produttori artigianali di salumi 154
Microbiological condition of carcasses and equipment and evaluation of a steam decontamination system in a pig slaughterhouse 154
Effetto antiossidante della vitamina E nel salame Milano 154
Low-fat mortadella: experimental formulations with some fat substitutes 154
Detection of irradiated dry fermented sausages by near infrared spectroscopy 154
Fenomeni ossidativi della carne suina fresca ed integrazione alimentare con vitamina E, acido oleico e rame 154
Authentication of European sea bass (Dicentrarchus labrax L.) according to production method, farming system, and geographical origin by near infrared spectroscopy coupled with chemometrics 154
First steps of a journey to detect antibiotic treatment biomarkers in pig chains. 154
Comparative study on nitrite and nitrate ions determinations 153
Characterization of antimicrobial resistance of foodborne Listeria monocytogenes. 153
Biofilm formation of Staphylococcus aureus dairy isolates representing different genotypes 153
Elementi in traccia in molluschi e crostacei dell'alto Adriatico 153
Approaching authenticity issues in fish and seafood products by qualitative spectroscopy and chemometrics 153
Country of origin label monitoring of musky and common octopuses (Eledone spp. and Octopus vulgaris) by means of a portable near-infrared spectroscopic device 153
Composizione dell'aroma di due prodotti di salumeria: mortadella e salame Milano 151
Staphylococcus aureus meticillino-resistenti (MRSA) nella filiera suina 151
Real-time and non-destructive control of the freshness and viability of live mussels through portable near-infrared spectroscopy 151
Plasma fatty acids response to central volume expansion in salt-sensitive hypertension 149
BIOFILM-FORMING ABILITY OF STAPHYLOCOCCUS AUREUS FROM FOOD ENVIRONMENT 149
Lipolysis and lipid oxidation in fermented sausages depending on different processing conditions and different antioxidants 149
Oxidative stability and dietary treatment with vitamin E, oleic acid and copper of fresh and cooked pork chops 148
Aspetti di sicurezza dei prodotti biologici di origine animale 148
Calorific value and cholesterol content of normal and low-fat meat and meat products 148
OCCURRENCE AND SAFETY ASSESSMENT OF HEAVY METALS IN MUSCLES AND LIVERS OF ITALIAN HEAVY PIGS 147
Predictivity of antemortem findings on postmortem inspection in italian heavy pigs slaughterhouses 146
Colour stability and vitamin E content of fresh and processed pork 146
Mercury, lead, cadmium and arsenic concentrations in seafood from the North Adriatic Sea 146
Comparative proteomic of different strains of Staphylococcus aureus in planktonic and biofilm cultures 145
Prevalence of molecules of b-lactam antibiotics in bovine milk in Lombardia and Emilia Romagna (Italy) 144
The SIQUALTECA project: steam decontamination of carcasses in a commercial pig facility 144
Oil and vitamin E supplementation and colour stability of fresh and processed pork 143
Survival of Salmonella in dried chicken meat residues on the surface of packaging materials 143
Totale 19.488
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Categoria #
all - tutte 126.973
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 126.973
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022991 0 0 0 0 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
2024/20256.239 268 359 452 380 614 749 331 333 745 552 415 1.041
2025/202612.791 1.040 1.038 1.523 1.208 1.686 658 1.609 465 1.564 866 627 507
2026/20273.741 541 1.064 889 1.228 19 0 0 0 0 0 0 0
Totale 37.989