IRIS
NEVIANI, Erasmo
 Distribuzione geografica
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Continente #
NA - Nord America 13.431
AS - Asia 12.185
EU - Europa 9.736
SA - Sud America 1.955
AF - Africa 606
Continente sconosciuto - Info sul continente non disponibili 23
OC - Oceania 16
Totale 37.952
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Nazione #
US - Stati Uniti d'America 13.023
SG - Singapore 4.519
CN - Cina 3.567
IT - Italia 2.535
VN - Vietnam 1.836
BR - Brasile 1.505
IE - Irlanda 1.494
SE - Svezia 1.115
FI - Finlandia 978
DE - Germania 891
HK - Hong Kong 879
UA - Ucraina 780
FR - Francia 465
ZA - Sudafrica 410
NL - Olanda 406
GB - Regno Unito 313
CA - Canada 272
TR - Turchia 260
IN - India 198
RU - Federazione Russa 196
AR - Argentina 169
AT - Austria 156
KR - Corea 145
BD - Bangladesh 118
BE - Belgio 86
MX - Messico 85
EC - Ecuador 78
ID - Indonesia 78
IQ - Iraq 72
JP - Giappone 71
PL - Polonia 68
PK - Pakistan 58
ES - Italia 53
CI - Costa d'Avorio 49
CO - Colombia 49
CZ - Repubblica Ceca 49
PH - Filippine 49
VE - Venezuela 46
MA - Marocco 41
UZ - Uzbekistan 38
TH - Thailandia 37
PY - Paraguay 34
CL - Cile 28
SA - Arabia Saudita 28
LT - Lituania 27
JO - Giordania 26
RO - Romania 24
IR - Iran 23
EG - Egitto 22
EU - Europa 21
LB - Libano 20
UY - Uruguay 20
KE - Kenya 18
MY - Malesia 17
PE - Perù 17
TN - Tunisia 17
TW - Taiwan 17
DZ - Algeria 16
AE - Emirati Arabi Uniti 15
AU - Australia 14
AZ - Azerbaigian 14
PT - Portogallo 14
IL - Israele 12
NP - Nepal 12
AL - Albania 11
BG - Bulgaria 11
HU - Ungheria 11
JM - Giamaica 11
KZ - Kazakistan 11
CH - Svizzera 10
BH - Bahrain 9
ET - Etiopia 9
DO - Repubblica Dominicana 8
GR - Grecia 8
KG - Kirghizistan 8
HN - Honduras 7
OM - Oman 7
SN - Senegal 7
SY - Repubblica araba siriana 7
AM - Armenia 6
BO - Bolivia 6
CR - Costa Rica 6
RS - Serbia 6
DK - Danimarca 5
GE - Georgia 4
HR - Croazia 4
KH - Cambogia 4
QA - Qatar 4
BY - Bielorussia 3
GT - Guatemala 3
GY - Guiana 3
LA - Repubblica Popolare Democratica del Laos 3
LU - Lussemburgo 3
NG - Nigeria 3
NO - Norvegia 3
PA - Panama 3
PS - Palestinian Territory 3
SK - Slovacchia (Repubblica Slovacca) 3
SV - El Salvador 3
TT - Trinidad e Tobago 3
Totale 37.909
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Città #
Singapore 2.199
Ashburn 1.629
Dublin 1.479
Chandler 1.449
San Jose 1.140
Jacksonville 957
Beijing 904
Santa Clara 888
Hong Kong 838
Ho Chi Minh City 575
Dearborn 547
Boardman 519
Ann Arbor 475
Dallas 458
Hanoi 433
Johannesburg 385
Nanjing 344
Parma 325
Princeton 309
Shanghai 270
Lauterbourg 263
San Mateo 236
Los Angeles 230
Hefei 209
Milan 206
Munich 198
Wilmington 186
Izmir 178
New York 156
São Paulo 156
Toronto 151
Vienna 142
Seoul 128
Bologna 125
Kunming 124
Nanchang 109
Chicago 107
Bremen 105
Columbus 101
Rome 100
Shenyang 100
Des Moines 93
Jinan 89
Moscow 89
Seattle 89
Marseille 88
Helsinki 84
Council Bluffs 82
Hebei 82
Brussels 79
Buffalo 77
Guangzhou 72
Tianjin 72
Changsha 70
Haiphong 70
Woodbridge 68
Da Nang 65
Jiaxing 57
Tokyo 53
Warsaw 50
The Dalles 49
Ottawa 48
Abidjan 46
Frankfurt am Main 45
Jakarta 44
Modena 41
Norwalk 41
Rio de Janeiro 40
Houston 39
Belo Horizonte 37
London 36
Turin 35
Naples 33
Orem 33
Palermo 33
Biên Hòa 32
Atlanta 31
Tashkent 31
Brooklyn 30
Redmond 30
Hải Dương 29
Guayaquil 28
Hangzhou 28
Zhengzhou 28
Bari 27
Boston 27
Denver 27
Curitiba 26
Montreal 26
Florianópolis 25
Nuremberg 25
Stockholm 25
Amsterdam 24
Dong Ket 24
Genova 24
Mumbai 24
Poplar 24
Amman 23
Quito 23
Salvador 23
Totale 22.126
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Nome #
MICROBIOLOGIA ALIMENTARE APPLICATA 571
Microbiologia dei Prodotti Alimentari 293
Expression of DinJ-YafQ System of Lactobacillus casei Group Strains in Response to Food Processing Stresses 242
Dynamics of a natural bacterial community under technological and environ-mental pressures: the case of natural whey starter for Parmigiano Reggiano cheese 225
Environmental impact of omnivorous, ovo-lacto-vegetarian, and vegan diet 215
A fluorescence-based method for the detection of adhesive properties of lactic acid bacteria to Caco-2 cells 212
The microbiota of Mozzarella di Bufala Campana PDO cheese: a study across the manufacturing process 210
Microbiologia e tecnologia lattiero casearia. Qualità e Sicurezza 206
Andamento della proteolisi nel corso della maturazione del Parmigiano-Reggiano. 206
I batteri lattici termofili: attività proteolitica, peptidasica e liberazione di aminoacidi in latte. 199
Effect of fermentation with single and co-culture of lactic acid bacteria on okara: evaluation of bioactive compounds and volatile profile 198
Genome sequencing of five Lacticaseibacillus strains and analysis of type I and II toxin-antitoxin system distribution 193
BIOCHAIN: Towards a platform for securely sharing microbiological data 191
A critical review of intrinsic and extrinsic antimicrobial properties of insects 191
An integrated strategy to discover Lactobacillus casei group strains for their potential use as aromatic starters 186
Bacterial Cannibalism To Survive During Cheese Ripening 185
Attività aminopeptidasica in Streptococcus thermophilus 183
Heat resistance of Listeria monocytogenes in dairy matrices involved in Mozzarella di Bufala Campana PDO cheese 181
Arthrospira platensis Extract: A Non-Invasive Strategy to Obtain Adjunct Attenuated Cultures 181
Analysis of bifidobacterial evolution using a multilocus approach 180
Antimicrobial Activity of Fermented Vegetable Byproduct Extracts for Food Applications 180
Bifidogenic activities of protein hydrolizate (FAP) from poultry by-products 179
Service temperature preservation approach for food safety: Microbiological evaluation of ready meals 178
Mitigation of marine toxins by interactions with bacteria: The case of okadaic acid and tetrodotoxin 177
Use of Dairy and Plant-Derived Lactobacilli as Starters for Cherry Juice Fermentation 176
Toward the identification of a type i toxin-antitoxin system in the plasmid DNA of dairy Lactobacillus rhamnosus 175
Bacteriostatic or bactericidal? Impedometric measurements to test the antimicrobial activity of Arthrospira platensis extract 172
Acidification activity of thermophilic lactobacilli under the temperature gradient of Grana cheesemaking. 171
Comparison of natural whey starters for Grana Padanocheese using sunray plots 168
Microbiological contamination of ready to eat algae and evaluation of Bacillus cereus behavior by microbiological challenge test 167
Amino acid requirements and aminopeptidase activities in Streptococcus salivarius subsp. thermophilus. 166
A poliphasic approach to higlight genotypic and phenotypic diversities of Lactobacillus helveticus strains isolated from dairy starter cultures and cheeses 166
Application of AFLP fingerprint analysis for studying the biodiversity ofStreptococcus thermophilus 162
The influence of viable cells and cell-free extracts of lactobacillus casei on volatile compounds and polyphenolic profile of elderberry juice 162
Cutting procedures might be responsible for Listeria monocytogenes contamination of foods: The case of Gorgonzola cheese 159
Can the development and autolysis of lactic acid bacteria influence the cheese volatile fraction? The case of Grana Padano 158
Pyroglutamic acid in cheese: presence, origin and correlation with the ripening time of Grana padano cheese. 157
Advancement in LH-PCR methodology for multiple microbial species detections in fermented foods 157
Valorizzazione e promozione dei formaggi DOP attraverso la raccolta di parametri tecnologici e compositivi 157
Antimicrobial and fermentation potential of Himanthalia elongata for food applications 157
A polyphasic approach to detect enterotoxigenic Staphylococcus aureus and diarrheagenic Escherichia coli in raw milk italian cheeses by multiplex PCR 157
Produzione di antimicrobici da scarti vegetali 157
Lactobacillus delbrueckii subsp. bulgaricus derivatives for 3D printed alginate/hyaluronic acid self-crosslinking hydrogels: Manufacturing and wound healing potential 156
AFLP technique as molecular typing of Streptococcus thermophilus strains 156
Considerazioni sul sieroinnesto naturale per il Grana 156
Sourdough bacterial dynamics revealed by metagenomic analysis in Brazil 156
Comparison of phenotypic (Biolog System) and genotypic (random amplified polymorphic DNA-polymerase chain reaction, RAPD-PCR, and amplified fragment length polymorphism, AFLP) methods for typing Lactobacillus plantarum isolates from raw vegetables and fruits. 155
Impedance microbiology to speed up the screening of lactic acid bacteria exopolysaccharide production 155
How new molecular approaches have contributed to shedding light on microbial dynamics in Parmigiano Reggiano cheese 155
MICROBIOLOGIA E TECNOLOGIA LATTIERO CASEARIA 154
Biochemical profiles, RAPD-PCR and AFLP analysis for typing Lactobacillus plantarum isolated from raw vegetables and fruits material. 154
Metabolic gene-targeted monitoring of non-starter lactic acid bacteria during cheese ripening 153
Characterization of Listeria monocytogenes strains isolated from Gorgonzola cheese rinds 152
Rilevazione della presenza di Staphylococcus aureus enterotossigeni ed Escherichia coli patogeni in formaggi tipici lombardi a latte crudo mediante multiplex-PCR 151
Dynamics of microbial communities in Grana Padano cheese 150
Application of Impedance Microbiology for Evaluating Potential Acidifying Performances of Starter Lactic Acid Bacteria to Employ in Milk Transformation 150
Phenotypic Diversity of Lactobacillus casei Group Isolates as a Selection Criterion for Use as Secondary Adjunct Starters 150
Antimicrobial biomasses from lactic acid fermentation of black soldier fly prepupae and related by-products 150
A multi-sampling approach to evaluate an infrared surface treatment for reducing Listeria monocytogenes contamination on whole Gorgonzola cheese rinds 150
Application of FISH technology for microbiological analysis: current state and prospects 149
Growth promotion of Bifidobacterium and Lactobacillus species by proteinaceous hydrolysates derived from poultry processing leftovers 149
Transcriptional responses of cDNA-AFLP of Lactobacillus rhamnosus growing in cheese-like medium by a novel cDNA-AFLP technique 149
Variabilità genetica microbica e stagionatura di un formaggio italiano dop: Lactobacillus rhamnosus e Parmigiano-Reggiano. 149
Behaviour and adhesion capacity of Listeria monocytogenes on Mozzarella di Bufala Campana PDO cheese and in fluids involved in the production process 149
Exploring the Potential of Lactic Acid Fermentation for the Recovery of Exhausted Vanilla Beans 149
cDNA-amplified fragment length polymorphism to study the transcriptional responses of Lactobacillus rhamnosus growing in cheese-like medium 148
Production and recovery of volatile compounds from fermented fruit by-products with Lacticaseibacillus rhamnosus 148
Whey starter for Parmigiano Reggiano: culture independent approach 147
The Microbial Community of Natural Whey Starter: Why Is It a Driver for the Production of the Most Famous Italian Long-Ripened Cheeses? 146
Natural whey starter for Parmigiano Reggiano:culture-independent approach 146
Impiego di LH-(RT) PCR per lo studio di popolazioni microbiche complesse 146
In vitro metabolism of elderberry juice polyphenols by lactic acid bacteria 146
Analysis of Conductance Changes as a Growth Index of Lactic Acid Bacteria in Milk 146
Dinamiche delle popolazioni microbiche nel formaggio Grana Padano. 145
Dynamics of whole and lysed bacterial cells during Parmigiano Reggiano cheese production and ripening 144
Amino acid requirements and peptidase activities of Streptococcus salivarius subsp. thermophilus 143
Biodiversity in Lactobacillus helveticus strains in natural whey starter used for Parmigiano Reggiano Cheese 142
Antibiotic resistance of lactobacilli isolated from two Italianhard cheeses 142
A new validated HPLC-FLD method for detecting ochratoxin A in dry-cured meat and in blue cheese 141
Recovery and Identification of Bovine Colostrum Microflora Using Traditional and Molecular Approaches 140
Bacterial ecology of artisanal Minas cheeses assessed by culture-dependent and -independent methods 140
Community and Dynamics of Lactic Acid Bacteria in Grana Padano Cheese: a survey. 140
Impiego di nuovi terreni colturali a base di cagliata e di formaggio per il recupero e la differenziazione della microflora caratteristica di formaggi a lunga stagionatura. 139
Evaluation of peptidase activities of Lactobacillus and Bifidobacterium after the growth in new and traditional proteinaceus hydrolizates 139
Solid state lactic acid fermentation: A strategy to improve wheat bran functionality 138
Novel insights on pink discoloration in cheese: The case of Pecorino Toscano 138
Studio della vitalità e coltivabilità della popolazione microbica presente nei sieroinnesti naturali 138
Amino acid requirements and peptidase activities of Streptococcus salivarius subsp. thermophilius. 138
Evaluation of bacterial comunities belonging to natural whey starters by lenghth heterogeneity-PCR 137
Influence of Processing Parameters and Natural Antimicrobial on Alicyclobacillus acidoterrestris and Clostridium pasteurianum Using Response Surface Methodology 137
Antibiotico-Resistenza. Un problema emergente anche per il settore caseario? 136
Biochemical and molecular characterisation of surface layer proteins: efficient tools to study the ecological diversity of Lactobacillus helveticus (0245) 136
Parmigiano Reggiano: How Microorganisms and Ripening Build the Diversity that Makes it Unique 136
Bugs à la carte: Microbial contamination of electronic menus 136
Development of lactic acid-fermented tomato products 136
Impedometric analysis applied to food microbiology 135
Evaluation of cell viability and bacterial composition of the Grana Padano whey starter ecosystem 135
Evaluation of a physical treatment to control Gorgonzola cheese rind contamination 135
Survival Strategy and Metabolic Capabilities of NSLAB during Cheese Ripening 135
Eating fermented: Health benefits of lab-fermented foods 135
Totale 16.512
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Categoria #
all - tutte 130.177
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 130.177
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021502 0 0 0 0 0 0 0 0 0 108 304 90
2021/20221.624 48 68 27 78 48 42 214 224 95 154 121 505
2022/20235.616 583 586 317 470 512 613 52 357 1.821 42 177 86
2023/20242.355 174 193 98 101 208 362 229 180 106 142 217 345
2024/20257.067 191 426 477 564 698 729 300 334 825 675 546 1.302
2025/202613.533 1.459 1.335 1.676 1.482 2.051 901 1.581 448 1.704 896 0 0
Totale 38.319