IRIS
NEVIANI, Erasmo
 Distribuzione geografica
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Continente #
NA - Nord America 16.113
AS - Asia 12.489
EU - Europa 10.329
SA - Sud America 2.074
AF - Africa 611
Continente sconosciuto - Info sul continente non disponibili 393
OC - Oceania 17
Totale 42.026
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Nazione #
US - Stati Uniti d'America 15.518
SG - Singapore 4.549
CN - Cina 3.587
IT - Italia 2.998
VN - Vietnam 1.845
BR - Brasile 1.543
IE - Irlanda 1.497
SE - Svezia 1.121
FI - Finlandia 978
DE - Germania 896
HK - Hong Kong 888
UA - Ucraina 782
FR - Francia 480
NL - Olanda 420
ZA - Sudafrica 411
GB - Regno Unito 359
CA - Canada 345
BD - Bangladesh 289
TR - Turchia 263
IN - India 202
RU - Federazione Russa 201
AR - Argentina 176
AT - Austria 156
KR - Corea 145
MX - Messico 102
EC - Ecuador 99
ID - Indonesia 91
BE - Belgio 87
CO - Colombia 78
JP - Giappone 73
IQ - Iraq 72
PL - Polonia 70
PK - Pakistan 63
VE - Venezuela 61
ES - Italia 59
PH - Filippine 56
CZ - Repubblica Ceca 50
CI - Costa d'Avorio 49
TH - Thailandia 43
MA - Marocco 41
UZ - Uzbekistan 38
PY - Paraguay 35
SA - Arabia Saudita 33
CL - Cile 31
LT - Lituania 29
JM - Giamaica 27
JO - Giordania 26
CR - Costa Rica 24
RO - Romania 24
UY - Uruguay 24
IR - Iran 23
EG - Egitto 22
EU - Europa 21
LB - Libano 21
KE - Kenya 20
MY - Malesia 20
AE - Emirati Arabi Uniti 19
HN - Honduras 19
PE - Perù 18
DZ - Algeria 17
TN - Tunisia 17
TW - Taiwan 17
GT - Guatemala 16
PT - Portogallo 16
AU - Australia 15
AZ - Azerbaigian 14
HU - Ungheria 14
IL - Israele 14
NP - Nepal 14
BG - Bulgaria 13
GR - Grecia 12
TT - Trinidad e Tobago 12
AL - Albania 11
BH - Bahrain 11
KG - Kirghizistan 11
KZ - Kazakistan 11
CH - Svizzera 10
DO - Repubblica Dominicana 9
EE - Estonia 9
ET - Etiopia 9
PR - Porto Rico 9
NI - Nicaragua 8
SY - Repubblica araba siriana 8
OM - Oman 7
RS - Serbia 7
SN - Senegal 7
SV - El Salvador 7
AM - Armenia 6
BO - Bolivia 6
DK - Danimarca 5
BA - Bosnia-Erzegovina 4
BS - Bahamas 4
GE - Georgia 4
HR - Croazia 4
KH - Cambogia 4
PA - Panama 4
PS - Palestinian Territory 4
QA - Qatar 4
BY - Bielorussia 3
CW - ???statistics.table.value.countryCode.CW??? 3
Totale 41.597
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Città #
Singapore 2.205
Ashburn 1.944
Dublin 1.479
Chandler 1.449
San Jose 1.343
Santa Clara 1.133
Jacksonville 960
Beijing 911
Hong Kong 843
Ho Chi Minh City 578
Council Bluffs 553
Dearborn 548
Boardman 528
Dallas 489
Ann Arbor 475
Hanoi 437
Johannesburg 385
Nanjing 344
Parma 337
Princeton 310
Los Angeles 281
Shanghai 273
Lauterbourg 264
Milan 258
San Mateo 236
New York 222
Hefei 209
Munich 198
Wilmington 189
Izmir 178
São Paulo 166
Toronto 162
Vienna 142
Bologna 141
Rome 139
Seoul 128
Chicago 124
Kunming 124
Nanchang 109
Bremen 105
Columbus 105
Shenyang 100
Buffalo 97
Des Moines 95
Seattle 91
Moscow 90
Jinan 89
Marseille 88
Helsinki 84
Hebei 82
Brussels 79
Guangzhou 72
Tianjin 72
Changsha 71
Haiphong 71
Woodbridge 69
Da Nang 65
Jiaxing 57
Tokyo 54
Modena 52
Naples 52
Ottawa 52
Warsaw 51
Houston 50
The Dalles 50
Phoenix 49
Abidjan 46
Turin 46
Frankfurt am Main 45
Jakarta 44
Atlanta 43
Brooklyn 42
Norwalk 41
Rio de Janeiro 40
Guayaquil 38
London 38
Palermo 38
Belo Horizonte 37
Montreal 37
Orem 37
Denver 36
Bari 34
Biên Hòa 32
North Bergen 32
Quito 31
Tashkent 31
Boston 30
Redmond 30
Hải Dương 29
Hangzhou 28
Zhengzhou 28
Curitiba 27
San Francisco 26
Amsterdam 25
Florence 25
Florianópolis 25
Nuremberg 25
Stockholm 25
Dong Ket 24
Genova 24
Totale 23.925
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Nome #
MICROBIOLOGIA ALIMENTARE APPLICATA 715
Microbiologia dei Prodotti Alimentari 304
Expression of DinJ-YafQ System of Lactobacillus casei Group Strains in Response to Food Processing Stresses 254
Dynamics of a natural bacterial community under technological and environ-mental pressures: the case of natural whey starter for Parmigiano Reggiano cheese 248
Environmental impact of omnivorous, ovo-lacto-vegetarian, and vegan diet 240
Microbiologia e tecnologia lattiero casearia. Qualità e Sicurezza 225
A fluorescence-based method for the detection of adhesive properties of lactic acid bacteria to Caco-2 cells 222
The microbiota of Mozzarella di Bufala Campana PDO cheese: a study across the manufacturing process 220
An integrated strategy to discover Lactobacillus casei group strains for their potential use as aromatic starters 220
Andamento della proteolisi nel corso della maturazione del Parmigiano-Reggiano. 216
In vitro metabolism of elderberry juice polyphenols by lactic acid bacteria 216
Sourdough bacterial dynamics revealed by metagenomic analysis in Brazil 215
The influence of viable cells and cell-free extracts of lactobacillus casei on volatile compounds and polyphenolic profile of elderberry juice 214
BIOCHAIN: Towards a platform for securely sharing microbiological data 209
Effect of fermentation with single and co-culture of lactic acid bacteria on okara: evaluation of bioactive compounds and volatile profile 209
I batteri lattici termofili: attività proteolitica, peptidasica e liberazione di aminoacidi in latte. 206
Genome sequencing of five Lacticaseibacillus strains and analysis of type I and II toxin-antitoxin system distribution 205
A critical review of intrinsic and extrinsic antimicrobial properties of insects 203
Use of Dairy and Plant-Derived Lactobacilli as Starters for Cherry Juice Fermentation 200
Analysis of bifidobacterial evolution using a multilocus approach 197
Arthrospira platensis Extract: A Non-Invasive Strategy to Obtain Adjunct Attenuated Cultures 196
Service temperature preservation approach for food safety: Microbiological evaluation of ready meals 193
Antimicrobial Activity of Fermented Vegetable Byproduct Extracts for Food Applications 193
Heat resistance of Listeria monocytogenes in dairy matrices involved in Mozzarella di Bufala Campana PDO cheese 192
Bacterial Cannibalism To Survive During Cheese Ripening 191
Attività aminopeptidasica in Streptococcus thermophilus 191
Toward the identification of a type i toxin-antitoxin system in the plasmid DNA of dairy Lactobacillus rhamnosus 191
Antimicrobial biomasses from lactic acid fermentation of black soldier fly prepupae and related by-products 190
Bifidogenic activities of protein hydrolizate (FAP) from poultry by-products 189
Mitigation of marine toxins by interactions with bacteria: The case of okadaic acid and tetrodotoxin 189
Bacteriostatic or bactericidal? Impedometric measurements to test the antimicrobial activity of Arthrospira platensis extract 183
Lactobacillus delbrueckii subsp. bulgaricus derivatives for 3D printed alginate/hyaluronic acid self-crosslinking hydrogels: Manufacturing and wound healing potential 182
Application of AFLP fingerprint analysis for studying the biodiversity ofStreptococcus thermophilus 180
Acidification activity of thermophilic lactobacilli under the temperature gradient of Grana cheesemaking. 179
Cutting procedures might be responsible for Listeria monocytogenes contamination of foods: The case of Gorgonzola cheese 179
Can the development and autolysis of lactic acid bacteria influence the cheese volatile fraction? The case of Grana Padano 179
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. 177
Comparison of natural whey starters for Grana Padanocheese using sunray plots 177
The Microbial Community of Natural Whey Starter: Why Is It a Driver for the Production of the Most Famous Italian Long-Ripened Cheeses? 176
Application of Impedance Microbiology for Evaluating Potential Acidifying Performances of Starter Lactic Acid Bacteria to Employ in Milk Transformation 176
Metabolic gene-targeted monitoring of non-starter lactic acid bacteria during cheese ripening 176
A poliphasic approach to higlight genotypic and phenotypic diversities of Lactobacillus helveticus strains isolated from dairy starter cultures and cheeses 176
A multi-sampling approach to evaluate an infrared surface treatment for reducing Listeria monocytogenes contamination on whole Gorgonzola cheese rinds 174
Microbiological contamination of ready to eat algae and evaluation of Bacillus cereus behavior by microbiological challenge test 173
Amino acid requirements and aminopeptidase activities in Streptococcus salivarius subsp. thermophilus. 171
Advancement in LH-PCR methodology for multiple microbial species detections in fermented foods 170
Growth promotion of Bifidobacterium and Lactobacillus species by proteinaceous hydrolysates derived from poultry processing leftovers 170
How new molecular approaches have contributed to shedding light on microbial dynamics in Parmigiano Reggiano cheese 169
Eating fermented: Health benefits of lab-fermented foods 169
Impedance microbiology to speed up the screening of lactic acid bacteria exopolysaccharide production 168
Valorizzazione e promozione dei formaggi DOP attraverso la raccolta di parametri tecnologici e compositivi 166
Antimicrobial and fermentation potential of Himanthalia elongata for food applications 166
Whey starter for Grana Padano Cheese: effect of technological parameters on viability and composition of the microbial community 166
A polyphasic approach to detect enterotoxigenic Staphylococcus aureus and diarrheagenic Escherichia coli in raw milk italian cheeses by multiplex PCR 166
AFLP technique as molecular typing of Streptococcus thermophilus strains 165
Considerazioni sul sieroinnesto naturale per il Grana 165
Biochemical profiles, RAPD-PCR and AFLP analysis for typing Lactobacillus plantarum isolated from raw vegetables and fruits material. 165
MICROBIOLOGIA E TECNOLOGIA LATTIERO CASEARIA 164
Phenotypic Diversity of Lactobacillus casei Group Isolates as a Selection Criterion for Use as Secondary Adjunct Starters 163
Characterization of Listeria monocytogenes strains isolated from Gorgonzola cheese rinds 162
Produzione di antimicrobici da scarti vegetali 162
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 161
Evaluation of peptidase activities of Lactobacillus and Bifidobacterium after the growth in new and traditional proteinaceus hydrolizates 161
Application of FISH technology for microbiological analysis: current state and prospects 160
Pyroglutamic acid in cheese: presence, origin and correlation with the ripening time of Grana padano cheese. 160
Rilevazione della presenza di Staphylococcus aureus enterotossigeni ed Escherichia coli patogeni in formaggi tipici lombardi a latte crudo mediante multiplex-PCR 160
Behaviour and adhesion capacity of Listeria monocytogenes on Mozzarella di Bufala Campana PDO cheese and in fluids involved in the production process 160
Exploring the Potential of Lactic Acid Fermentation for the Recovery of Exhausted Vanilla Beans 160
Transcriptional responses of cDNA-AFLP of Lactobacillus rhamnosus growing in cheese-like medium by a novel cDNA-AFLP technique 159
Dynamics of microbial communities in Grana Padano cheese 158
cDNA-amplified fragment length polymorphism to study the transcriptional responses of Lactobacillus rhamnosus growing in cheese-like medium 158
Solid state lactic acid fermentation: A strategy to improve wheat bran functionality 158
Natural whey starter for Parmigiano Reggiano:culture-independent approach 157
Variabilità genetica microbica e stagionatura di un formaggio italiano dop: Lactobacillus rhamnosus e Parmigiano-Reggiano. 157
Analysis of Conductance Changes as a Growth Index of Lactic Acid Bacteria in Milk 157
Lysozyme affects the microbial catabolism of free arginine in raw-milk hard cheeses 156
Dynamics of whole and lysed bacterial cells during Parmigiano Reggiano cheese production and ripening 155
Production and recovery of volatile compounds from fermented fruit by-products with Lacticaseibacillus rhamnosus 155
Impiego di LH-(RT) PCR per lo studio di popolazioni microbiche complesse 154
Whey starter for Parmigiano Reggiano: culture independent approach 153
Dinamiche delle popolazioni microbiche nel formaggio Grana Padano. 153
Influence of Processing Parameters and Natural Antimicrobial on Alicyclobacillus acidoterrestris and Clostridium pasteurianum Using Response Surface Methodology 153
Impedometric analysis applied to food microbiology 152
Microbiota of Cheese Ecosystems: A Perspective on Cheesemaking 152
A new validated HPLC-FLD method for detecting ochratoxin A in dry-cured meat and in blue cheese 152
Variability of lactic acid production, chemical and microbiological characteristics in 24-hour Parmigiano Reggiano cheese 151
Bacterial ecology of artisanal Minas cheeses assessed by culture-dependent and -independent methods 151
A Model to Assess LAB Aminopeptidase Activities in Parmigiano Reggiano Cheese During Ripening 151
Amino acid requirements and peptidase activities of Streptococcus salivarius subsp. thermophilus 151
Biodiversity in Lactobacillus helveticus strains in natural whey starter used for Parmigiano Reggiano Cheese 150
Antibiotic resistance of lactobacilli isolated from two Italianhard cheeses 150
Fecal Microbiota in Healthy Subjects Following Omnivore, Vegetarian and Vegan Diets: Culturable Populations and rRNA DGGE Profiling 150
Novel insights on pink discoloration in cheese: The case of Pecorino Toscano 150
Community and Dynamics of Lactic Acid Bacteria in Grana Padano Cheese: a survey. 150
Evaluation of bacterial comunities belonging to natural whey starters by lenghth heterogeneity-PCR 149
ZOONOSI E SANITÀ: LIBERIAMOCI DELLA PAURA DEL LUPO 148
AFLP protocol comparison for microbial diversity fingerprinting 147
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. 146
Studio della vitalità e coltivabilità della popolazione microbica presente nei sieroinnesti naturali 146
Recovery and Identification of Bovine Colostrum Microflora Using Traditional and Molecular Approaches 145
Totale 18.163
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Categoria #
all - tutte 150.249
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 150.249
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.481 0 0 0 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
2026/20272.786 398 771 728 889 0 0 0 0 0 0 0 0
Totale 42.026