IRIS
NEVIANI, Erasmo
 Distribuzione geografica
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Continente #
NA - Nord America 8.162
EU - Europa 7.537
AS - Asia 3.855
SA - Sud America 72
AF - Africa 52
Continente sconosciuto - Info sul continente non disponibili 21
OC - Oceania 10
Totale 19.709
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Nazione #
US - Stati Uniti d'America 7.959
CN - Cina 2.267
IT - Italia 1.828
IE - Irlanda 1.488
SG - Singapore 1.195
SE - Svezia 1.091
FI - Finlandia 943
UA - Ucraina 748
DE - Germania 696
TR - Turchia 217
CA - Canada 195
GB - Regno Unito 188
AT - Austria 144
FR - Francia 142
BE - Belgio 83
IN - India 79
BR - Brasile 51
CI - Costa d'Avorio 45
CZ - Repubblica Ceca 43
NL - Olanda 32
RU - Federazione Russa 27
VN - Vietnam 25
EU - Europa 21
IR - Iran 20
RO - Romania 15
LT - Lituania 14
ES - Italia 12
AU - Australia 9
AR - Argentina 8
HU - Ungheria 8
JP - Giappone 8
PL - Polonia 8
TH - Thailandia 8
BG - Bulgaria 6
CO - Colombia 6
LB - Libano 5
MX - Messico 5
PK - Pakistan 5
PT - Portogallo 5
CH - Svizzera 4
IL - Israele 4
JO - Giordania 4
KR - Corea 4
UY - Uruguay 4
DK - Danimarca 3
RS - Serbia 3
EC - Ecuador 2
GL - Groenlandia 2
HK - Hong Kong 2
HR - Croazia 2
ID - Indonesia 2
LU - Lussemburgo 2
NG - Nigeria 2
TW - Taiwan 2
ZA - Sudafrica 2
AM - Armenia 1
CL - Cile 1
DZ - Algeria 1
EG - Egitto 1
GR - Grecia 1
KE - Kenya 1
KH - Cambogia 1
KZ - Kazakistan 1
LA - Repubblica Popolare Democratica del Laos 1
MK - Macedonia 1
MM - Myanmar 1
MY - Malesia 1
NZ - Nuova Zelanda 1
PA - Panama 1
PH - Filippine 1
SA - Arabia Saudita 1
Totale 19.709
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Città #
Dublin 1.475
Chandler 1.449
Jacksonville 954
Singapore 930
Dearborn 547
Beijing 540
Ann Arbor 475
Boardman 456
Ashburn 439
Nanjing 339
Princeton 309
Santa Clara 305
Parma 262
Shanghai 257
San Mateo 236
Wilmington 185
Izmir 178
Milan 139
Vienna 136
Toronto 135
Kunming 124
Nanchang 107
Bremen 105
Shenyang 98
Des Moines 93
Marseille 86
Hebei 82
Hefei 81
Jinan 80
New York 79
Bologna 77
Brussels 76
Seattle 76
Munich 75
Helsinki 72
Rome 72
Chicago 68
Woodbridge 68
Changsha 59
Jiaxing 57
Tianjin 57
Guangzhou 48
Abidjan 42
Ottawa 42
Norwalk 41
Los Angeles 35
Dallas 32
Redmond 29
Turin 29
Houston 25
Dong Ket 24
Genova 24
Hangzhou 24
Piacenza 22
Naples 21
Palermo 21
Zhengzhou 21
Inveruno 20
Kocaeli 20
Brno 19
Redwood City 19
Fuzhou 17
Haikou 17
Modena 17
Padova 17
Pune 17
Bari 16
Fremont 16
Brescia 14
Falls Church 14
London 14
Medesano 14
Rockville 14
Taizhou 14
Vaprio 13
Fairfield 12
Florence 12
Florianópolis 12
Frankfurt am Main 12
Reggio Emilia 12
Auburn Hills 11
Carpi 11
Monmouth Junction 11
Napoli 11
Osasco 11
Reggio Calabria 11
Borås 10
Fidenza 10
Leawood 10
Terni 10
Concorezzo 9
Düsseldorf 9
Istanbul 9
Nardò 9
Ningbo 9
Olomouc 9
Udine 9
Catania 8
São Paulo 8
Vicenza 8
Totale 12.463
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Nome #
MICROBIOLOGIA ALIMENTARE APPLICATA 249
Microbiologia dei Prodotti Alimentari 229
Expression of DinJ-YafQ System of Lactobacillus casei Group Strains in Response to Food Processing Stresses 148
I batteri lattici termofili: attività proteolitica, peptidasica e liberazione di aminoacidi in latte. 144
Andamento della proteolisi nel corso della maturazione del Parmigiano-Reggiano. 131
Microbiologia e tecnologia lattiero casearia. Qualità e Sicurezza 122
Effect of fermentation with single and co-culture of lactic acid bacteria on okara: evaluation of bioactive compounds and volatile profile 116
Dynamics of a natural bacterial community under technological and environ-mental pressures: the case of natural whey starter for Parmigiano Reggiano cheese 114
Environmental impact of omnivorous, ovo-lacto-vegetarian, and vegan diet 109
Heat resistance of Listeria monocytogenes in dairy matrices involved in Mozzarella di Bufala Campana PDO cheese 109
Pyroglutamic acid in cheese: presence, origin and correlation with the ripening time of Grana padano cheese. 103
Bacterial Cannibalism To Survive During Cheese Ripening 101
Mitigation of marine toxins by interactions with bacteria: The case of okadaic acid and tetrodotoxin 101
A fluorescence-based method for the detection of adhesive properties of lactic acid bacteria to Caco-2 cells 101
Attività aminopeptidasica in Streptococcus thermophilus 100
The influence of viable cells and cell-free extracts of lactobacillus casei on volatile compounds and polyphenolic profile of elderberry juice 100
Microbiological contamination of ready to eat algae and evaluation of Bacillus cereus behavior by microbiological challenge test 98
Arthrospira platensis Extract: A Non-Invasive Strategy to Obtain Adjunct Attenuated Cultures 98
Use of Dairy and Plant-Derived Lactobacilli as Starters for Cherry Juice Fermentation 97
Service temperature preservation approach for food safety: Microbiological evaluation of ready meals 96
Genome sequencing of five Lacticaseibacillus strains and analysis of type I and II toxin-antitoxin system distribution 96
The microbiota of Mozzarella di Bufala Campana PDO cheese: a study across the manufacturing process 95
Comparison of natural whey starters for Grana Padanocheese using sunray plots 93
Dynamics of microbial communities in Grana Padano cheese 92
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. 92
Toward the identification of a type i toxin-antitoxin system in the plasmid DNA of dairy Lactobacillus rhamnosus 92
Bifidogenic activities of protein hydrolizate (FAP) from poultry by-products 91
Dinamiche delle popolazioni microbiche nel formaggio Grana Padano. 91
A critical review of intrinsic and extrinsic antimicrobial properties of insects 91
MICROBIOLOGIA E TECNOLOGIA LATTIERO CASEARIA 90
ZOONOSI E SANITÀ: LIBERIAMOCI DELLA PAURA DEL LUPO 90
Comparison of glutamate dehydrogenases genes of L.lactis, Lb.plantarum and S.thermophilus and their impact on amino acid catabolism 89
Bacteriostatic or bactericidal? Impedometric measurements to test the antimicrobial activity of Arthrospira platensis extract 89
Whey starter for Parmigiano Reggiano: culture independent approach 88
Application of AFLP fingerprint analysis for studying the biodiversity ofStreptococcus thermophilus 87
Amino acid requirements and aminopeptidase activities in Streptococcus salivarius subsp. thermophilus. 87
Valorizzazione e promozione dei formaggi DOP attraverso la raccolta di parametri tecnologici e compositivi 87
Bacterial ecology of artisanal Minas cheeses assessed by culture-dependent and -independent methods 87
An integrated strategy to discover Lactobacillus casei group strains for their potential use as aromatic starters 86
Growth promotion of Bifidobacterium and Lactobacillus species by proteinaceous hydrolysates derived from poultry processing leftovers 86
Variabilità genetica microbica e stagionatura di un formaggio italiano dop: Lactobacillus rhamnosus e Parmigiano-Reggiano. 86
BIOCHAIN: Towards a platform for securely sharing microbiological data 85
Natural whey starter for Parmigiano Reggiano:culture-independent approach 85
cDNA-amplified fragment length polymorphism to study the transcriptional responses of Lactobacillus rhamnosus growing in cheese-like medium 85
Rilevazione della presenza di Staphylococcus aureus enterotossigeni ed Escherichia coli patogeni in formaggi tipici lombardi a latte crudo mediante multiplex-PCR 85
Parmigiano Reggiano: How Microorganisms and Ripening Build the Diversity that Makes it Unique 85
Impedance microbiology to speed up the screening of lactic acid bacteria exopolysaccharide production 85
Antimicrobial Activity of Fermented Vegetable Byproduct Extracts for Food Applications 85
Cutting procedures might be responsible for Listeria monocytogenes contamination of foods: The case of Gorgonzola cheese 84
Acidification activity of thermophilic lactobacilli under the temperature gradient of Grana cheesemaking. 83
A new simple medium for the detection of Enterococcus faecalis and Enterococcus faecium by measurement of conductance cheanges 83
Evaluation of a physical treatment to control Gorgonzola cheese rind contamination 83
Transcriptional responses of cDNA-AFLP of Lactobacillus rhamnosus growing in cheese-like medium by a novel cDNA-AFLP technique 83
AFLP technique as molecular typing of Streptococcus thermophilus strains 82
Community and Dynamics of Lactic Acid Bacteria in Grana Padano Cheese: a survey. 82
Evaluation of bacterial comunities belonging to natural whey starters by lenghth heterogeneity-PCR 81
Can the development and autolysis of lactic acid bacteria influence the cheese volatile fraction? The case of Grana Padano 81
Characterization of Listeria monocytogenes strains isolated from Gorgonzola cheese rinds 81
Evaluation of peptidase activities of Lactobacillus and Bifidobacterium after the growth in new and traditional proteinaceus hydrolizates 80
In vitro metabolism of elderberry juice polyphenols by lactic acid bacteria 80
Studio della vitalità e coltivabilità della popolazione microbica presente nei sieroinnesti naturali 79
Antibiotic resistance of lactobacilli isolated from two Italianhard cheeses 78
Solid-state fermentation of Arthrospira platensis to implement new food products: evaluation of stabilization treatments and bacterial growth on the volatile fraction 78
Recovery and Identification of Bovine Colostrum Microflora Using Traditional and Molecular Approaches 77
A multi-sampling approach to evaluate an infrared surface treatment for reducing Listeria monocytogenes contamination on whole Gorgonzola cheese rinds 77
Sourdough bacterial dynamics revealed by metagenomic analysis in Brazil 77
Application of FISH technology for microbiological analysis: current state and prospects 76
Analisi critica di nuovi strumenti di indagine per la tassonomia microbica e per la catalogazione della biodiversità 76
Lysozyme affects the microbial catabolism of free arginine in raw-milk hard cheeses 76
A poliphasic approach to higlight genotypic and phenotypic diversities of Lactobacillus helveticus strains isolated from dairy starter cultures and cheeses 76
Impiego di LH-(RT) PCR per lo studio di popolazioni microbiche complesse 76
Produzione di antimicrobici da scarti vegetali 76
Production and recovery of volatile compounds from fermented fruit by-products with Lacticaseibacillus rhamnosus 76
Behaviour and adhesion capacity of Listeria monocytogenes on Mozzarella di Bufala Campana PDO cheese and in fluids involved in the production process 76
Application of Impedance Microbiology for Evaluating Potential Acidifying Performances of Starter Lactic Acid Bacteria to Employ in Milk Transformation 75
Analysis of bifidobacterial evolution using a multilocus approach 75
Biochemical profiles, RAPD-PCR and AFLP analysis for typing Lactobacillus plantarum isolated from raw vegetables and fruits material. 75
Antibiotico-Resistenza. Un problema emergente anche per il settore caseario? 74
Acidifyng activity of Streptococcus thermophilus under a thermal cycle process 74
Dynamics of whole and lysed bacterial cells during Parmigiano Reggiano cheese production and ripening 74
Qualità degli alimenti e collegamento con il territorio: il caso dei prodotti caseari- The relation between food quality and the "know how" tradition: the case of dairy products 74
The spxB gene as a target to identify Lactobacillus casei group species in cheese. 74
Amino acid requirements and peptidase activities of Streptococcus salivarius subsp. thermophilius. 74
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. 73
Comparative genomics and transcriptional analysis of prophages identified in the genomes of Lactobacillus gasseri, Lactobacillus salivarius and Lactobacillus casei. 73
Advancement in LH-PCR methodology for multiple microbial species detections in fermented foods 73
Novel insights on pink discoloration in cheese: The case of Pecorino Toscano 73
Dinamiche Microbiche durante la produzione e la stagionatura del Parmigiano Reggiano 73
Biodiversity in Lactobacillus helveticus strains in natural whey starter used for Parmigiano Reggiano Cheese 72
Qualità microbiologica e conservabilità della ricotta vaccina tradizionale 72
Molecular typing of Lactobacillus delbrueckii of dairy origin by RFLP of protein coding genes 72
Development of a multiplex real time PCR to detect thermophilic lactic acid bacteria in natural whey starters 72
How new molecular approaches have contributed to shedding light on microbial dynamics in Parmigiano Reggiano cheese 72
Evaluation of cell viability and bacterial composition of the Grana Padano whey starter ecosystem 72
Analysis of Conductance Changes as a Growth Index of Lactic Acid Bacteria in Milk 72
Exploring the Potential of Lactic Acid Fermentation for the Recovery of Exhausted Vanilla Beans 72
Biochemical and molecular characterisation of surface layer proteins: efficient tools to study the ecological diversity of Lactobacillus helveticus (0245) 71
Evoluzione storica della produzione di formaggi a Denominazione di Origine Protetta (DOP). Pratiche di produzione, utilizzo e composizione dei sieroinnesti nella caseificazione a formaggi Grana Padano e Parmigiano Reggiano: considerazioni sulla relazione tra sieroinnesto e DOP. 71
I Batteri lattici 71
Study of the bacterial diversity of foods: PCR-DGGE versus LH-PCR 71
Totale 8.897
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Categoria #
all - tutte 78.274
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 78.274
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20202.287 0 0 0 0 312 439 412 93 345 348 79 259
2020/20212.006 18 228 152 48 227 82 266 52 431 108 304 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
2024/20252.328 191 426 477 564 670 0 0 0 0 0 0 0
Totale 20.047