IRIS
ZANARDI, Emanuela
 Distribuzione geografica
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Continente #
NA - Nord America 11.098
EU - Europa 10.214
AS - Asia 9.475
SA - Sud America 1.442
AF - Africa 497
OC - Oceania 25
Continente sconosciuto - Info sul continente non disponibili 12
Totale 32.763
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Nazione #
US - Stati Uniti d'America 10.763
IT - Italia 3.670
SG - Singapore 3.570
CN - Cina 2.722
VN - Vietnam 1.410
IE - Irlanda 1.266
BR - Brasile 1.069
SE - Svezia 990
DE - Germania 913
FI - Finlandia 909
HK - Hong Kong 754
UA - Ucraina 713
FR - Francia 434
NL - Olanda 411
ZA - Sudafrica 332
GB - Regno Unito 235
CA - Canada 203
TR - Turchia 172
IN - India 168
RU - Federazione Russa 151
AR - Argentina 131
AT - Austria 114
BD - Bangladesh 104
ES - Italia 100
MX - Messico 79
IQ - Iraq 64
EC - Ecuador 57
PK - Pakistan 52
ID - Indonesia 51
BE - Belgio 50
JP - Giappone 50
CO - Colombia 48
CI - Costa d'Avorio 47
KR - Corea 45
PH - Filippine 45
PL - Polonia 44
VE - Venezuela 42
TH - Thailandia 41
CL - Cile 35
CZ - Repubblica Ceca 31
CH - Svizzera 26
MA - Marocco 26
UZ - Uzbekistan 24
HU - Ungheria 22
MY - Malesia 22
SA - Arabia Saudita 22
AU - Australia 21
LT - Lituania 21
IR - Iran 19
KE - Kenya 19
NP - Nepal 19
PE - Perù 19
PY - Paraguay 19
EG - Egitto 17
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
AE - Emirati Arabi Uniti 8
BG - Bulgaria 8
OM - Oman 8
AZ - Azerbaigian 7
JM - Giamaica 7
LV - Lettonia 7
ME - Montenegro 7
PA - Panama 7
PS - Palestinian Territory 7
CR - Costa Rica 6
EU - Europa 6
GE - Georgia 6
NO - Norvegia 6
SI - Slovenia 6
BH - Bahrain 5
BO - Bolivia 5
EE - Estonia 5
GT - Guatemala 5
HN - Honduras 5
KZ - Kazakistan 5
MZ - Mozambico 4
NI - Nicaragua 4
NZ - Nuova Zelanda 4
TT - Trinidad e Tobago 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 32.718
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Città #
Singapore 1.702
Dublin 1.260
Ashburn 1.236
San Jose 1.090
Chandler 1.054
Santa Clara 777
Jacksonville 742
Hong Kong 730
Beijing 617
Dallas 551
Dearborn 457
Ho Chi Minh City 438
Boardman 403
Parma 343
Hanoi 325
Ann Arbor 320
Johannesburg 302
Munich 295
Milan 290
Nanjing 276
Los Angeles 238
Lauterbourg 222
Princeton 214
New York 210
Shanghai 198
San Mateo 196
Helsinki 163
Rome 149
Bremen 136
Wilmington 132
Toronto 121
Council Bluffs 119
Izmir 109
São Paulo 100
Vienna 99
Bologna 94
Shenyang 91
Moscow 88
Buffalo 83
Nanchang 81
Kunming 80
Hefei 77
Des Moines 72
Hebei 70
Columbus 67
Da Nang 60
Haiphong 59
Changsha 58
Jinan 58
Guangzhou 57
Marseille 57
Turin 55
Florence 53
Naples 52
Padova 49
Tianjin 48
Abidjan 47
Frankfurt am Main 47
The Dalles 44
Brussels 42
Houston 41
Seattle 40
Tokyo 39
Düsseldorf 38
Bari 36
Warsaw 35
Norwalk 34
Atlanta 33
Woodbridge 33
Jiaxing 32
Montreal 31
Chicago 30
Modena 30
Brooklyn 29
Pune 28
Rio de Janeiro 28
Orem 27
Chennai 26
Denver 26
Jakarta 26
Torino 26
Brescia 25
Nuremberg 25
Zhengzhou 25
Amsterdam 24
Baghdad 24
Bangkok 24
Fremont 24
Stockholm 23
Turku 23
Palermo 22
Verona 22
Augusta 21
London 21
Mexico City 21
Phoenix 21
Belo Horizonte 20
Boston 20
Dhaka 20
Hải Dương 19
Totale 18.295
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Nome #
Fenomeni ossidativi nei prodotti di salumeria 799
Gli ossidi del colesterolo e loro importanza tossicologica nei prodotti lattiero caseari 601
Prodotti di salumeria crudi (Prosciutto, Salame, Coppa) e ossidazione lipidica 564
Indagine sulla presnza di metalli pesanti nel formaggio parmigiano-reggiano 336
Determination of cyclopropane fatty acids in food of animal origin by 1H NMR 302
Composizione dell'aroma di due prodotti di salumeria: mortadella e salame Milano 257
Longitudinal study on the sources of Listeria monocytogenes contamination in cold-smoked salmon and its processing environment in Italy 233
ANTIMICROBIAL RESISTANCE PATTERN OF METHICILLIN-RESISTANTSTAPHYLOCOCCUS AUREUS IN THE FOOD INDUSTRY 231
Predictive models of heavy metals and toxic elements distribution during Parmigiano Reggiano cheese production 216
Abattoir-Based Measures to Assess Swine Welfare: Analysis of the Methods Adopted in European Slaughterhouses 215
Applicazione del sistema CLASSYFARM su allevamenti suinicoli da ingrasso della Lombardia: relazioni tra consumo di antibiotici, benessere e lesioni al macello 215
Assessing animal welfare at the slaughterhouse using Animal-Based Measures in docked and undocked heavy pigs 205
Determinazione del 2-dodecilciclobutanone mediante SPME/GC-MS nella carne bovina sottoposta ad irradiazione: studio preliminare 204
Assessment of the Antibiotic Resistance Profile, Genetic Heterogeneity and Biofilm Production of Methicillin-Resistant Staphylococcus aureus (MRSA) Isolated from The Italian Swine Production Chain 198
Fenomeni di cessione di rame nella produzione dei formaggi Parmigiano Reggiano e Grana Padano 197
Indagine sulla presenza di ossidi del colesterolo nelle carni suine fresche e trasformate 191
Application of a portable near-infrared spectroscopic device for on-field monitoring of the country of origin labelling of musky octopus 189
A NEW APPROACH TO DETECT THE ILLEGAL USE OF MECHANICALLY SEPARATED MEAT IN MORTADELLA DI BOLOGNA IGP: A PRELIMINARY INVESTIGATION 188
CONTENUTO IN ACIDI GRASSI DEL TESSUTO ADIPOSO SOTTOCUTANEO E INTRAMUSCOLARE NEL SUINO NERO DI PARMA 185
1H NMR of bovine meat extracts combined with chemometrics as a tool to distinguish between irradiated and non-irradiated meat 182
Characterization of lactic acid bacteria isolated from an Italian dry fermented sausage 181
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 177
Aroma volatile molecules of mortadella 174
La valutazione del colore della carne suina fresca e del prosciutto stagionato. Parte I-Analisi della relazione tra dato sensoriale e dato strumentale 173
A look inside the Listeria monocytogenes biofilms extracellular matrix 173
Conservazione prolungata della materia prima e processi ossidativi nel salame e nella mortadella 169
Stable isotopes determination in food authentication: a review 169
Advances in troubleshooting fish and seafood authentication by inorganic elemental composition 169
Monitoring of the health status of slaughtered pigs by scoring of the pluck lesions 166
Approccio Innovativo per la rivelazione dell'uso di antibiotici nei suini 165
Caratterizzazione genotipica e sierologica di Listeria monocytogenes isolata da alimenti e ambienti di lavorazione 165
Domestic food handling practices and food safety 163
Arsenic speciation in seafood from the North Adriatic sea 157
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 156
Studio preliminare sulla diffusione di Staphylococcus aureus meticillino-resistente nella filiera suina 155
Exploiting NMR-based untargeted metabolomics approach to unravel the administration of antibiotics in pig liver 155
Polymorphism of actA gene is not related to in vitro virulence of Listeria monocytogenes 154
Evaluation of antibacterial activity of copper-based nanomaterials for food packaging applications 154
Antibiotic resistance of methicillin-resistant Staphylococcus aureus (MRSA) from Italian swine chain in planktonic and biofilm form. 153
Valutazione del rischio associato al consumo di calamari e totani provenienti dall’Alto Adriatico in funzione della contaminazione da metalli tossici 152
APPLICATIONS OF CONE-BEAM COMPUTED TOMOGRAPHY (CBCT) IN THE FOOD SECTOR 152
Elementi in traccia in molluschi e crostacei dell’alto Adriatico 151
Comparative evaluation of some antioxidants in salame Milano and mortadella production 151
Antimicrobial and antioxidant activities of fermented meat patty with Lactobacillus strains 151
Antimicrobials consumption and slaughterhouse records in Italian fattening units 151
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 151
Use of near infrared spectroscopy coupled with chemometrics for fast detection of irradiated dry fermented sausages 148
Approcci metagenomici per l'individuazione di geni di resistenza antimicrobica in un macello suino 147
Indagine sui produttori artigianali di salumi 147
Comparative study on nitrite and nitrate ions determinations 147
Effetto antiossidante della vitamina E nel salame Milano 147
Lawrie's Scienza della Carne 147
Low-fat mortadella: experimental formulations with some fat substitutes 146
Cyclic fatty acids as quality markers in meat 146
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.). 146
Authentication of European sea bass (Dicentrarchus labrax L.) according to production method, farming system, and geographical origin by near infrared spectroscopy coupled with chemometrics 146
Conservazione prolungata della materia prima e processi ossidativi nel salame e nella mortadella 145
Cyclopropane fatty acids as quality markers in meat 145
Fenomeni ossidativi della carne suina fresca ed integrazione alimentare con vitamina E, acido oleico e rame 145
Elementi in traccia in molluschi e crostacei dell'alto Adriatico 144
Effects of gaseous ozone on food-borne pathogens 143
Effetto antiossidante della vitamina E nel Longissimus dorsi fresco e cotto di suino 143
An Overview on Cyclic Fatty Acids as Biomarkers of Quality and Authenticity in the Meat Sector 143
First steps of a journey to detect antibiotic treatment biomarkers in pig chains. 143
Lean colour of green and matured Parma hams: comparative evaluation and technological relevance of sensory and objective data 142
A synergistic solution for fighting fraudulent practices in squid using light stable isotope ratios and lanthanide tracers 141
Composizione dell'aroma di due prodotti di salumeria: mortadella e salame Milano 141
Can metabolomics fingerprinting detect the antibiotic administration in pigs? 140
Aspetti di sicurezza dei prodotti biologici di origine animale 140
Approaching authenticity issues in fish and seafood products by qualitative spectroscopy and chemometrics 139
Indagine preliminare sullo stato di ossidazione lipidica di salumi sottoposti a trattamento con radiazioni ionizzanti 137
Plasma fatty acids response to central volume expansion in salt-sensitive hypertension 137
Prevalence of molecules of b-lactam antibiotics in bovine milk in Lombardia and Emilia Romagna (Italy) 137
Comparative proteomic of different strains of Staphylococcus aureus in planktonic and biofilm cultures 137
Predictivity of antemortem findings on postmortem inspection in italian heavy pigs slaughterhouses 137
Lipolysis and lipid oxidation in fermented sausages depending on different processing conditions and different antioxidants 137
Detection of irradiated dry fermented sausages by near infrared spectroscopy 136
Calorific value and cholesterol content of normal and low-fat meat and meat products 136
Control of bioflavour and safety in fermented sausages: first results of a European project 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
Effetto antiossidante di composti diversi nel salame Milano 134
Association between gastric lesions at the slaughterhouse and anti- inflammatory drug use in Italian heavy pigs 134
EXPLORING THE RELATIONSHIP BETWEEN BRUISES ON CARCASSES OF BEEF CATTLE AND PRE-SLAUGHTER FACTORS 133
Biofilm formation by different genotypes of dairy Staphylococcus aureus isolates from Northern Italy 133
Real-time and non-destructive control of the freshness and viability of live mussels through portable near-infrared spectroscopy 133
Osservazioni preliminari in merito ai fenomeni ossidativi nel salame e nella mortadella 132
Antioxidants and oxidative processes of lipids and cholesterol in a dry fermented meat product (salame Milano) 132
Oxidative stability and dietary treatment with vitamin E, oleic acid and copper of fresh and cooked pork chops 131
Development and test of a visual-only meat inspection system for heavy pigs in Northern Italy 131
Molecular characterization methicillin-resistant staphylococcus aureus isolated from the pig production chain in northern Italy 131
Biofilm formation and its relationship with the molecular characteristics of food-related methicillin-resistant Staphylococcus aureus (MRSA) 130
Country of origin label monitoring of musky and common octopuses (Eledone spp. and Octopus vulgaris) by means of a portable near-infrared spectroscopic device 130
Variazioni delle concentrazioni di rame ferro e zinco nella produzione del formaggio Parmigiano-Reggiano 129
Valutazione comparativa dell'effetto di antiossidanti diversi nella produzione del salame Milano 129
Utilizzazione dell’ozono nell’industria alimentare. 129
Biofilm formation of Staphylococcus aureus dairy isolates representing different genotypes 129
Molecular characterisation and biofilm production in Staphylococcusaureus isolates from the dairy production chain in Northern Italy 129
Colour stability and vitamin E content of fresh and processed pork 129
An exploratory study on the use of antibiotics in the pig chain as an issue for public health and food authenticity 128
Totale 17.340
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Categoria #
all - tutte 103.704
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 103.704
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021404 0 0 0 0 0 0 0 0 0 52 269 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
2025/202611.525 1.040 1.039 1.525 1.208 1.689 658 1.609 465 1.566 726 0 0
Totale 32.992