IRIS
ZANARDI, Emanuela
 Distribuzione geografica
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Continente #
NA - Nord America 13.089
EU - Europa 10.649
AS - Asia 9.887
SA - Sud America 1.461
AF - Africa 500
Continente sconosciuto - Info sul continente non disponibili 245
OC - Oceania 26
Totale 35.857
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Nazione #
US - Stati Uniti d'America 12.687
IT - Italia 4.040
SG - Singapore 3.620
CN - Cina 2.771
VN - Vietnam 1.416
IE - Irlanda 1.266
BR - Brasile 1.077
SE - Svezia 994
DE - Germania 913
FI - Finlandia 910
HK - Hong Kong 763
UA - Ucraina 715
FR - Francia 436
NL - Olanda 419
BD - Bangladesh 384
ZA - Sudafrica 332
CA - Canada 248
GB - Regno Unito 239
TR - Turchia 172
IN - India 170
RU - Federazione Russa 151
AR - Argentina 134
AT - Austria 129
ES - Italia 106
MX - Messico 83
IQ - Iraq 64
EC - Ecuador 58
PK - Pakistan 55
CO - Colombia 51
CZ - Repubblica Ceca 51
ID - Indonesia 51
JP - Giappone 51
BE - Belgio 50
PH - Filippine 49
CI - Costa d'Avorio 47
KR - Corea 46
PL - Polonia 46
VE - Venezuela 43
TH - Thailandia 42
CL - Cile 36
CH - Svizzera 26
MA - Marocco 26
UZ - Uzbekistan 24
SA - Arabia Saudita 23
AU - Australia 22
HU - Ungheria 22
MY - Malesia 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 16
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 11
AE - Emirati Arabi Uniti 10
JM - Giamaica 10
TN - Tunisia 10
OM - Oman 9
BG - Bulgaria 8
CR - Costa Rica 8
PA - Panama 8
AZ - Azerbaigian 7
BO - Bolivia 7
GT - Guatemala 7
LV - Lettonia 7
ME - Montenegro 7
NI - Nicaragua 7
PS - Palestinian Territory 7
TT - Trinidad e Tobago 7
EU - Europa 6
GE - Georgia 6
HN - Honduras 6
NO - Norvegia 6
SI - Slovenia 6
BH - Bahrain 5
EE - Estonia 5
KZ - Kazakistan 5
MZ - Mozambico 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 35.573
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Città #
Singapore 1.725
Ashburn 1.335
San Jose 1.311
Dublin 1.260
Chandler 1.054
Santa Clara 983
Jacksonville 744
Hong Kong 736
Beijing 632
Dallas 588
Council Bluffs 552
Dearborn 457
Ho Chi Minh City 441
Boardman 432
Parma 354
Milan 353
Hanoi 328
Ann Arbor 320
Johannesburg 302
Munich 295
New York 288
Los Angeles 286
Nanjing 277
Lauterbourg 222
Princeton 214
Shanghai 202
San Mateo 196
Rome 170
Helsinki 163
Bremen 136
Wilmington 134
Toronto 133
Buffalo 113
Izmir 109
Vienna 103
São Paulo 102
Bologna 98
Shenyang 91
Moscow 88
Nanchang 81
Kunming 80
Hefei 77
Des Moines 72
Hebei 70
Columbus 68
Naples 67
Turin 67
Da Nang 60
Changsha 59
Haiphong 59
Jinan 58
Florence 57
Guangzhou 57
Marseille 57
Seattle 50
Padova 49
Tianjin 48
Abidjan 47
Frankfurt am Main 47
Houston 47
The Dalles 44
Brussels 42
Atlanta 40
Bari 40
Tokyo 40
Chicago 39
Düsseldorf 38
Montreal 37
Brooklyn 36
Warsaw 36
Denver 34
Norwalk 34
Woodbridge 33
Jiaxing 32
Modena 31
Orem 31
Palermo 30
Phoenix 30
Rio de Janeiro 29
Brescia 28
Pune 28
Chennai 27
Jakarta 26
Torino 26
Bangkok 25
Mexico City 25
Nuremberg 25
Verona 25
Zhengzhou 25
Amsterdam 24
Baghdad 24
Fremont 24
San Francisco 23
Stockholm 23
Turku 23
Boston 22
Catania 22
London 22
Venice 22
Augusta 21
Totale 19.790
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Nome #
Fenomeni ossidativi nei prodotti di salumeria 836
Gli ossidi del colesterolo e loro importanza tossicologica nei prodotti lattiero caseari 609
Prodotti di salumeria crudi (Prosciutto, Salame, Coppa) e ossidazione lipidica 596
Indagine sulla presnza di metalli pesanti nel formaggio parmigiano-reggiano 351
Determination of cyclopropane fatty acids in food of animal origin by 1H NMR 311
Composizione dell'aroma di due prodotti di salumeria: mortadella e salame Milano 280
Impact of animal by-products inclusion on the multi-elemental composition and toxic element profiles in dry cat feedingstuffs 258
ANTIMICROBIAL RESISTANCE PATTERN OF METHICILLIN-RESISTANTSTAPHYLOCOCCUS AUREUS IN THE FOOD INDUSTRY 246
Predictive models of heavy metals and toxic elements distribution during Parmigiano Reggiano cheese production 245
Longitudinal study on the sources of Listeria monocytogenes contamination in cold-smoked salmon and its processing environment in Italy 240
Application of a portable near-infrared spectroscopic device for on-field monitoring of the country of origin labelling of musky octopus 220
Abattoir-Based Measures to Assess Swine Welfare: Analysis of the Methods Adopted in European Slaughterhouses 219
Applicazione del sistema CLASSYFARM su allevamenti suinicoli da ingrasso della Lombardia: relazioni tra consumo di antibiotici, benessere e lesioni al macello 219
Assessment of the Antibiotic Resistance Profile, Genetic Heterogeneity and Biofilm Production of Methicillin-Resistant Staphylococcus aureus (MRSA) Isolated from The Italian Swine Production Chain 219
Assessing animal welfare at the slaughterhouse using Animal-Based Measures in docked and undocked heavy pigs 217
Conservazione prolungata della materia prima e processi ossidativi nel salame e nella mortadella 216
Monitoring of the health status of slaughtered pigs by scoring of the pluck lesions 210
Fenomeni di cessione di rame nella produzione dei formaggi Parmigiano Reggiano e Grana Padano 208
Determinazione del 2-dodecilciclobutanone mediante SPME/GC-MS nella carne bovina sottoposta ad irradiazione: studio preliminare 208
CONTENUTO IN ACIDI GRASSI DEL TESSUTO ADIPOSO SOTTOCUTANEO E INTRAMUSCOLARE NEL SUINO NERO DI PARMA 202
Indagine sulla presenza di ossidi del colesterolo nelle carni suine fresche e trasformate 201
A NEW APPROACH TO DETECT THE ILLEGAL USE OF MECHANICALLY SEPARATED MEAT IN MORTADELLA DI BOLOGNA IGP: A PRELIMINARY INVESTIGATION 196
1H NMR of bovine meat extracts combined with chemometrics as a tool to distinguish between irradiated and non-irradiated meat 192
Antimicrobial and antioxidant activities of fermented meat patty with Lactobacillus strains 191
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 187
Characterization of lactic acid bacteria isolated from an Italian dry fermented sausage 186
Polymorphism of actA gene is not related to in vitro virulence of Listeria monocytogenes 185
Stable isotopes determination in food authentication: a review 183
La valutazione del colore della carne suina fresca e del prosciutto stagionato. Parte I-Analisi della relazione tra dato sensoriale e dato strumentale 180
Advances in troubleshooting fish and seafood authentication by inorganic elemental composition 179
A look inside the Listeria monocytogenes biofilms extracellular matrix 179
Aroma volatile molecules of mortadella 178
Approccio Innovativo per la rivelazione dell'uso di antibiotici nei suini 177
APPLICATIONS OF CONE-BEAM COMPUTED TOMOGRAPHY (CBCT) IN THE FOOD SECTOR 171
Caratterizzazione genotipica e sierologica di Listeria monocytogenes isolata da alimenti e ambienti di lavorazione 170
Valutazione del rischio associato al consumo di calamari e totani provenienti dall’Alto Adriatico in funzione della contaminazione da metalli tossici 167
Domestic food handling practices and food safety 166
Aspetti normativi e stato dei controlli degli alimenti irradiati 164
An Overview on Cyclic Fatty Acids as Biomarkers of Quality and Authenticity in the Meat Sector 164
Antibiotic resistance of methicillin-resistant Staphylococcus aureus (MRSA) from Italian swine chain in planktonic and biofilm form. 162
Arsenic speciation in seafood from the North Adriatic sea 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 160
Evaluation of antibacterial activity of copper-based nanomaterials for food packaging applications 160
Association between gastric lesions at the slaughterhouse and anti- inflammatory drug use in Italian heavy pigs 160
Food safety concerns regarding pyrrolizidine alkaloid contamination in tea and honey from Italy: exposure levels and health risk implications 159
Comparative evaluation of some antioxidants in salame Milano and mortadella production 159
Dietary exposure assessment to nickel through the consumption of poultry, beef, and pork meat for different age groups in the Italian population 159
Exploiting NMR-based untargeted metabolomics approach to unravel the administration of antibiotics in pig liver 158
Cyclic fatty acids as quality markers in meat 157
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.). 157
Studio preliminare sulla diffusione di Staphylococcus aureus meticillino-resistente nella filiera suina 156
Approcci metagenomici per l'individuazione di geni di resistenza antimicrobica in un macello suino 155
Elementi in traccia in molluschi e crostacei dell’alto Adriatico 155
Lawrie's Scienza della Carne 155
Use of near infrared spectroscopy coupled with chemometrics for fast detection of irradiated dry fermented sausages 155
EXPLORING THE RELATIONSHIP BETWEEN BRUISES ON CARCASSES OF BEEF CATTLE AND PRE-SLAUGHTER FACTORS 154
An exploratory study on the use of antibiotics in the pig chain as an issue for public health and food authenticity 154
Antimicrobials consumption and slaughterhouse records in Italian fattening units 154
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 154
Control of bioflavour and safety in fermented sausages: first results of a European project 153
Conservazione prolungata della materia prima e processi ossidativi nel salame e nella mortadella 153
Comparative study on nitrite and nitrate ions determinations 152
Cyclopropane fatty acids as quality markers in meat 152
A synergistic solution for fighting fraudulent practices in squid using light stable isotope ratios and lanthanide tracers 151
Effetto antiossidante della vitamina E nel salame Milano 151
Low-fat mortadella: experimental formulations with some fat substitutes 151
Can metabolomics fingerprinting detect the antibiotic administration in pigs? 150
Lipid and cholesterol oxidation in frozen stored pork, salame Milano and mortadella 150
Effects of gaseous ozone on food-borne pathogens 150
Fenomeni ossidativi della carne suina fresca ed integrazione alimentare con vitamina E, acido oleico e rame 150
Elementi in traccia in molluschi e crostacei dell'alto Adriatico 150
Effetto antiossidante della vitamina E nel Longissimus dorsi fresco e cotto di suino 150
Authentication of European sea bass (Dicentrarchus labrax L.) according to production method, farming system, and geographical origin by near infrared spectroscopy coupled with chemometrics 150
First steps of a journey to detect antibiotic treatment biomarkers in pig chains. 150
Indagine sui produttori artigianali di salumi 149
Lean colour of green and matured Parma hams: comparative evaluation and technological relevance of sensory and objective data 149
Microbiological condition of carcasses and equipment and evaluation of a steam decontamination system in a pig slaughterhouse 147
Composizione dell'aroma di due prodotti di salumeria: mortadella e salame Milano 146
Characterization of antimicrobial resistance of foodborne Listeria monocytogenes. 145
Aspetti di sicurezza dei prodotti biologici di origine animale 145
Staphylococcus aureus meticillino-resistenti (MRSA) nella filiera suina 145
Plasma fatty acids response to central volume expansion in salt-sensitive hypertension 143
BIOFILM-FORMING ABILITY OF STAPHYLOCOCCUS AUREUS FROM FOOD ENVIRONMENT 143
Approaching authenticity issues in fish and seafood products by qualitative spectroscopy and chemometrics 143
Real-time and non-destructive control of the freshness and viability of live mussels through portable near-infrared spectroscopy 142
Comparative proteomic of different strains of Staphylococcus aureus in planktonic and biofilm cultures 141
Biofilm formation of Staphylococcus aureus dairy isolates representing different genotypes 141
Predictivity of antemortem findings on postmortem inspection in italian heavy pigs slaughterhouses 141
Calorific value and cholesterol content of normal and low-fat meat and meat products 141
OCCURRENCE AND SAFETY ASSESSMENT OF HEAVY METALS IN MUSCLES AND LIVERS OF ITALIAN HEAVY PIGS 139
Indagine preliminare sullo stato di ossidazione lipidica di salumi sottoposti a trattamento con radiazioni ionizzanti 139
Detection of irradiated dry fermented sausages by near infrared spectroscopy 139
Lipolysis and lipid oxidation in fermented sausages depending on different processing conditions and different antioxidants 139
Mercury, lead, cadmium and arsenic concentrations in seafood from the North Adriatic Sea 139
Prevalence of molecules of b-lactam antibiotics in bovine milk in Lombardia and Emilia Romagna (Italy) 138
Determination of 4-hydroxy-2-nonenal in pork products 137
Effetto antiossidante di composti diversi nel salame Milano 137
Oil and vitamin E supplementation and colour stability of fresh and processed pork 137
Country of origin label monitoring of musky and common octopuses (Eledone spp. and Octopus vulgaris) by means of a portable near-infrared spectroscopic device 137
Oxidative stability and dietary treatment with vitamin E, oleic acid and copper of fresh and cooked pork chops 136
Totale 18.612
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Categoria #
all - tutte 118.854
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 118.854
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.109 0 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
2025/202612.799 1.040 1.039 1.525 1.208 1.689 658 1.609 465 1.566 866 627 507
2026/20271.591 541 1.050 0 0 0 0 0 0 0 0 0 0
Totale 35.857