IRIS
NEVIANI, Erasmo
 Distribuzione geografica
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Continente #
NA - Nord America 14.736
AS - Asia 12.405
EU - Europa 10.117
SA - Sud America 1.979
AF - Africa 606
Continente sconosciuto - Info sul continente non disponibili 391
OC - Oceania 16
Totale 40.250
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Nazione #
US - Stati Uniti d'America 14.265
SG - Singapore 4.544
CN - Cina 3.582
IT - Italia 2.876
VN - Vietnam 1.837
BR - Brasile 1.512
IE - Irlanda 1.494
SE - Svezia 1.115
FI - Finlandia 978
DE - Germania 891
HK - Hong Kong 888
UA - Ucraina 781
FR - Francia 467
NL - Olanda 420
ZA - Sudafrica 410
GB - Regno Unito 318
CA - Canada 301
BD - Bangladesh 282
TR - Turchia 261
IN - India 199
RU - Federazione Russa 197
AR - Argentina 171
AT - Austria 156
KR - Corea 145
MX - Messico 87
BE - Belgio 86
EC - Ecuador 80
ID - Indonesia 80
IQ - Iraq 72
JP - Giappone 71
PL - Polonia 69
PK - Pakistan 59
CO - Colombia 56
ES - Italia 56
CZ - Repubblica Ceca 50
VE - Venezuela 50
CI - Costa d'Avorio 49
PH - Filippine 49
MA - Marocco 41
UZ - Uzbekistan 38
TH - Thailandia 37
PY - Paraguay 34
CL - Cile 29
LT - Lituania 28
SA - Arabia Saudita 28
JO - Giordania 26
RO - Romania 24
IR - Iran 23
EG - Egitto 22
EU - Europa 21
LB - Libano 20
UY - Uruguay 20
JM - Giamaica 19
KE - Kenya 18
MY - Malesia 18
PE - Perù 18
TN - Tunisia 17
TW - Taiwan 17
DZ - Algeria 16
PT - Portogallo 16
AE - Emirati Arabi Uniti 15
CR - Costa Rica 15
AU - Australia 14
AZ - Azerbaigian 14
HU - Ungheria 14
BG - Bulgaria 12
GR - Grecia 12
IL - Israele 12
NP - Nepal 12
AL - Albania 11
KZ - Kazakistan 11
CH - Svizzera 10
BH - Bahrain 9
ET - Etiopia 9
HN - Honduras 9
DO - Repubblica Dominicana 8
KG - Kirghizistan 8
OM - Oman 7
SN - Senegal 7
SY - Repubblica araba siriana 7
AM - Armenia 6
BO - Bolivia 6
RS - Serbia 6
TT - Trinidad e Tobago 6
DK - Danimarca 5
GT - Guatemala 5
SV - El Salvador 5
GE - Georgia 4
HR - Croazia 4
KH - Cambogia 4
NI - Nicaragua 4
QA - Qatar 4
BA - Bosnia-Erzegovina 3
BY - Bielorussia 3
GY - Guiana 3
LA - Repubblica Popolare Democratica del Laos 3
LU - Lussemburgo 3
NG - Nigeria 3
NO - Norvegia 3
PA - Panama 3
Totale 39.833
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Città #
Singapore 2.204
Ashburn 1.688
Dublin 1.479
Chandler 1.449
San Jose 1.252
Santa Clara 990
Jacksonville 959
Beijing 908
Hong Kong 843
Ho Chi Minh City 575
Dearborn 547
Council Bluffs 544
Boardman 528
Ann Arbor 475
Dallas 475
Hanoi 434
Johannesburg 385
Nanjing 344
Parma 329
Princeton 310
Shanghai 273
Lauterbourg 263
Los Angeles 263
Milan 255
San Mateo 236
New York 212
Hefei 209
Munich 198
Wilmington 188
Izmir 178
Toronto 158
São Paulo 157
Vienna 142
Bologna 134
Rome 132
Seoul 128
Kunming 124
Chicago 115
Nanchang 109
Bremen 105
Columbus 101
Shenyang 100
Buffalo 94
Des Moines 93
Moscow 90
Seattle 90
Jinan 89
Marseille 88
Helsinki 84
Hebei 82
Brussels 79
Guangzhou 72
Tianjin 72
Changsha 71
Haiphong 70
Woodbridge 68
Da Nang 65
Jiaxing 57
Tokyo 53
Ottawa 50
The Dalles 50
Warsaw 50
Houston 48
Modena 47
Abidjan 46
Naples 46
Frankfurt am Main 45
Turin 45
Jakarta 44
Norwalk 41
Rio de Janeiro 40
London 38
Belo Horizonte 37
Palermo 37
Brooklyn 36
Orem 36
Bari 34
Phoenix 34
Atlanta 33
Biên Hòa 32
Denver 32
Tashkent 31
Guayaquil 30
Montreal 30
Redmond 30
Hải Dương 29
Boston 28
Hangzhou 28
Zhengzhou 28
Curitiba 26
Florianópolis 25
Nuremberg 25
Stockholm 25
Amsterdam 24
Dong Ket 24
Genova 24
Mumbai 24
Poplar 24
Amman 23
Florence 23
Totale 23.217
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Nome #
MICROBIOLOGIA ALIMENTARE APPLICATA 667
Microbiologia dei Prodotti Alimentari 301
Expression of DinJ-YafQ System of Lactobacillus casei Group Strains in Response to Food Processing Stresses 247
Dynamics of a natural bacterial community under technological and environ-mental pressures: the case of natural whey starter for Parmigiano Reggiano cheese 242
Environmental impact of omnivorous, ovo-lacto-vegetarian, and vegan diet 229
The microbiota of Mozzarella di Bufala Campana PDO cheese: a study across the manufacturing process 217
A fluorescence-based method for the detection of adhesive properties of lactic acid bacteria to Caco-2 cells 215
Microbiologia e tecnologia lattiero casearia. Qualità e Sicurezza 214
Andamento della proteolisi nel corso della maturazione del Parmigiano-Reggiano. 212
In vitro metabolism of elderberry juice polyphenols by lactic acid bacteria 210
An integrated strategy to discover Lactobacillus casei group strains for their potential use as aromatic starters 209
The influence of viable cells and cell-free extracts of lactobacillus casei on volatile compounds and polyphenolic profile of elderberry juice 208
I batteri lattici termofili: attività proteolitica, peptidasica e liberazione di aminoacidi in latte. 205
Effect of fermentation with single and co-culture of lactic acid bacteria on okara: evaluation of bioactive compounds and volatile profile 204
Sourdough bacterial dynamics revealed by metagenomic analysis in Brazil 203
Genome sequencing of five Lacticaseibacillus strains and analysis of type I and II toxin-antitoxin system distribution 199
BIOCHAIN: Towards a platform for securely sharing microbiological data 198
A critical review of intrinsic and extrinsic antimicrobial properties of insects 193
Heat resistance of Listeria monocytogenes in dairy matrices involved in Mozzarella di Bufala Campana PDO cheese 190
Use of Dairy and Plant-Derived Lactobacilli as Starters for Cherry Juice Fermentation 189
Arthrospira platensis Extract: A Non-Invasive Strategy to Obtain Adjunct Attenuated Cultures 189
Bacterial Cannibalism To Survive During Cheese Ripening 188
Attività aminopeptidasica in Streptococcus thermophilus 186
Service temperature preservation approach for food safety: Microbiological evaluation of ready meals 185
Antimicrobial Activity of Fermented Vegetable Byproduct Extracts for Food Applications 185
Bifidogenic activities of protein hydrolizate (FAP) from poultry by-products 183
Mitigation of marine toxins by interactions with bacteria: The case of okadaic acid and tetrodotoxin 183
Analysis of bifidobacterial evolution using a multilocus approach 182
Toward the identification of a type i toxin-antitoxin system in the plasmid DNA of dairy Lactobacillus rhamnosus 181
Antimicrobial biomasses from lactic acid fermentation of black soldier fly prepupae and related by-products 181
Acidification activity of thermophilic lactobacilli under the temperature gradient of Grana cheesemaking. 176
Bacteriostatic or bactericidal? Impedometric measurements to test the antimicrobial activity of Arthrospira platensis extract 176
Lactobacillus delbrueckii subsp. bulgaricus derivatives for 3D printed alginate/hyaluronic acid self-crosslinking hydrogels: Manufacturing and wound healing potential 175
Comparison of natural whey starters for Grana Padanocheese using sunray plots 174
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. 173
Microbiological contamination of ready to eat algae and evaluation of Bacillus cereus behavior by microbiological challenge test 170
Application of AFLP fingerprint analysis for studying the biodiversity ofStreptococcus thermophilus 169
Amino acid requirements and aminopeptidase activities in Streptococcus salivarius subsp. thermophilus. 169
Can the development and autolysis of lactic acid bacteria influence the cheese volatile fraction? The case of Grana Padano 169
A poliphasic approach to higlight genotypic and phenotypic diversities of Lactobacillus helveticus strains isolated from dairy starter cultures and cheeses 169
Cutting procedures might be responsible for Listeria monocytogenes contamination of foods: The case of Gorgonzola cheese 168
Application of Impedance Microbiology for Evaluating Potential Acidifying Performances of Starter Lactic Acid Bacteria to Employ in Milk Transformation 167
Valorizzazione e promozione dei formaggi DOP attraverso la raccolta di parametri tecnologici e compositivi 164
How new molecular approaches have contributed to shedding light on microbial dynamics in Parmigiano Reggiano cheese 164
Metabolic gene-targeted monitoring of non-starter lactic acid bacteria during cheese ripening 163
MICROBIOLOGIA E TECNOLOGIA LATTIERO CASEARIA 162
Impedance microbiology to speed up the screening of lactic acid bacteria exopolysaccharide production 162
A multi-sampling approach to evaluate an infrared surface treatment for reducing Listeria monocytogenes contamination on whole Gorgonzola cheese rinds 162
Considerazioni sul sieroinnesto naturale per il Grana 162
A polyphasic approach to detect enterotoxigenic Staphylococcus aureus and diarrheagenic Escherichia coli in raw milk italian cheeses by multiplex PCR 162
Advancement in LH-PCR methodology for multiple microbial species detections in fermented foods 160
Produzione di antimicrobici da scarti vegetali 160
AFLP technique as molecular typing of Streptococcus thermophilus strains 159
Antimicrobial and fermentation potential of Himanthalia elongata for food applications 159
The Microbial Community of Natural Whey Starter: Why Is It a Driver for the Production of the Most Famous Italian Long-Ripened Cheeses? 158
Pyroglutamic acid in cheese: presence, origin and correlation with the ripening time of Grana padano cheese. 158
Phenotypic Diversity of Lactobacillus casei Group Isolates as a Selection Criterion for Use as Secondary Adjunct Starters 158
Biochemical profiles, RAPD-PCR and AFLP analysis for typing Lactobacillus plantarum isolated from raw vegetables and fruits material. 158
Application of FISH technology for microbiological analysis: current state and prospects 157
Rilevazione della presenza di Staphylococcus aureus enterotossigeni ed Escherichia coli patogeni in formaggi tipici lombardi a latte crudo mediante multiplex-PCR 157
Whey starter for Grana Padano Cheese: effect of technological parameters on viability and composition of the microbial community 157
Transcriptional responses of cDNA-AFLP of Lactobacillus rhamnosus growing in cheese-like medium by a novel cDNA-AFLP technique 157
Characterization of Listeria monocytogenes strains isolated from Gorgonzola cheese rinds 156
Eating fermented: Health benefits of lab-fermented foods 156
Exploring the Potential of Lactic Acid Fermentation for the Recovery of Exhausted Vanilla Beans 156
Dynamics of microbial communities in Grana Padano cheese 155
Behaviour and adhesion capacity of Listeria monocytogenes on Mozzarella di Bufala Campana PDO cheese and in fluids involved in the production process 154
Lactic acid fermented microalgae and cyanobacteria as a new source of lipid reducing compounds: assessment through Zebrafish Nile Red Fat Metabolism Assay and untargeted metabolomics 153
Natural whey starter for Parmigiano Reggiano:culture-independent approach 152
Growth promotion of Bifidobacterium and Lactobacillus species by proteinaceous hydrolysates derived from poultry processing leftovers 152
Variabilità genetica microbica e stagionatura di un formaggio italiano dop: Lactobacillus rhamnosus e Parmigiano-Reggiano. 152
cDNA-amplified fragment length polymorphism to study the transcriptional responses of Lactobacillus rhamnosus growing in cheese-like medium 151
Whey starter for Parmigiano Reggiano: culture independent approach 150
Dynamics of whole and lysed bacterial cells during Parmigiano Reggiano cheese production and ripening 149
Analysis of Conductance Changes as a Growth Index of Lactic Acid Bacteria in Milk 149
Production and recovery of volatile compounds from fermented fruit by-products with Lacticaseibacillus rhamnosus 149
Evaluation of peptidase activities of Lactobacillus and Bifidobacterium after the growth in new and traditional proteinaceus hydrolizates 148
Lysozyme affects the microbial catabolism of free arginine in raw-milk hard cheeses 148
Impiego di LH-(RT) PCR per lo studio di popolazioni microbiche complesse 148
Dinamiche delle popolazioni microbiche nel formaggio Grana Padano. 148
Community and Dynamics of Lactic Acid Bacteria in Grana Padano Cheese: a survey. 147
Amino acid requirements and peptidase activities of Streptococcus salivarius subsp. thermophilus 147
Biodiversity in Lactobacillus helveticus strains in natural whey starter used for Parmigiano Reggiano Cheese 146
Antibiotic resistance of lactobacilli isolated from two Italianhard cheeses 146
Influence of Processing Parameters and Natural Antimicrobial on Alicyclobacillus acidoterrestris and Clostridium pasteurianum Using Response Surface Methodology 146
A new validated HPLC-FLD method for detecting ochratoxin A in dry-cured meat and in blue cheese 145
Evaluation of bacterial comunities belonging to natural whey starters by lenghth heterogeneity-PCR 144
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. 144
Variability of lactic acid production, chemical and microbiological characteristics in 24-hour Parmigiano Reggiano cheese 144
A Model to Assess LAB Aminopeptidase Activities in Parmigiano Reggiano Cheese During Ripening 144
Solid state lactic acid fermentation: A strategy to improve wheat bran functionality 143
Recovery and Identification of Bovine Colostrum Microflora Using Traditional and Molecular Approaches 142
Fecal Microbiota in Healthy Subjects Following Omnivore, Vegetarian and Vegan Diets: Culturable Populations and rRNA DGGE Profiling 142
Study of the bacterial diversity of foods: PCR-DGGE versus LH-PCR 142
Bacterial ecology of artisanal Minas cheeses assessed by culture-dependent and -independent methods 142
Development of lactic acid-fermented tomato products 142
Studio della vitalità e coltivabilità della popolazione microbica presente nei sieroinnesti naturali 142
Microbiota of Cheese Ecosystems: A Perspective on Cheesemaking 141
Novel insights on pink discoloration in cheese: The case of Pecorino Toscano 141
Amino acid requirements and peptidase activities of Streptococcus salivarius subsp. thermophilius. 141
Totale 17.446
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Categoria #
all - tutte 143.011
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 143.011
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.576 0 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
2025/202614.454 1.459 1.335 1.676 1.482 2.051 901 1.581 448 1.704 991 507 319
2026/20271.010 398 612 0 0 0 0 0 0 0 0 0 0
Totale 40.250