IRIS
NEVIANI, Erasmo
 Distribuzione geografica
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Continente #
NA - Nord America 8.972
EU - Europa 8.262
AS - Asia 4.577
SA - Sud America 422
AF - Africa 76
Continente sconosciuto - Info sul continente non disponibili 21
OC - Oceania 11
Totale 22.341
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Nazione #
US - Stati Uniti d'America 8.748
CN - Cina 2.318
IT - Italia 1.981
SG - Singapore 1.723
IE - Irlanda 1.490
SE - Svezia 1.093
FI - Finlandia 951
UA - Ucraina 755
DE - Germania 726
NL - Olanda 372
BR - Brasile 364
TR - Turchia 221
CA - Canada 205
GB - Regno Unito 192
FR - Francia 153
AT - Austria 151
RU - Federazione Russa 145
BE - Belgio 86
IN - India 85
CZ - Repubblica Ceca 46
CI - Costa d'Avorio 45
ID - Indonesia 29
VN - Vietnam 28
EU - Europa 21
IR - Iran 21
BD - Bangladesh 18
LT - Lituania 18
AR - Argentina 17
PK - Pakistan 16
ES - Italia 15
RO - Romania 15
PL - Polonia 14
MX - Messico 12
CO - Colombia 11
AU - Australia 10
MA - Marocco 10
EC - Ecuador 9
HU - Ungheria 9
PT - Portogallo 9
TH - Thailandia 9
IL - Israele 8
IQ - Iraq 8
JO - Giordania 8
JP - Giappone 8
UZ - Uzbekistan 8
AZ - Azerbaigian 7
BG - Bulgaria 7
CH - Svizzera 7
LB - Libano 7
UY - Uruguay 6
AE - Emirati Arabi Uniti 5
GR - Grecia 5
KG - Kirghizistan 5
KR - Corea 5
PY - Paraguay 5
TN - Tunisia 5
AM - Armenia 4
DK - Danimarca 4
HR - Croazia 4
KE - Kenya 4
KZ - Kazakistan 4
RS - Serbia 4
BO - Bolivia 3
EG - Egitto 3
HK - Hong Kong 3
LA - Repubblica Popolare Democratica del Laos 3
PH - Filippine 3
TW - Taiwan 3
VE - Venezuela 3
ZA - Sudafrica 3
AL - Albania 2
BH - Bahrain 2
DZ - Algeria 2
GL - Groenlandia 2
JM - Giamaica 2
KH - Cambogia 2
LU - Lussemburgo 2
MY - Malesia 2
NG - Nigeria 2
NP - Nepal 2
OM - Oman 2
PA - Panama 2
PE - Perù 2
PS - Palestinian Territory 2
SA - Arabia Saudita 2
BN - Brunei Darussalam 1
CL - Cile 1
CR - Costa Rica 1
CY - Cipro 1
EE - Estonia 1
GA - Gabon 1
GE - Georgia 1
GY - Guiana 1
LV - Lettonia 1
MD - Moldavia 1
MK - Macedonia 1
MM - Myanmar 1
MN - Mongolia 1
NO - Norvegia 1
NZ - Nuova Zelanda 1
Totale 22.338
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Città #
Dublin 1.476
Chandler 1.449
Singapore 1.027
Jacksonville 954
Santa Clara 848
Dearborn 547
Beijing 541
Ann Arbor 475
Ashburn 471
Boardman 457
Nanjing 339
Princeton 309
Parma 288
Shanghai 259
San Mateo 236
Wilmington 185
Izmir 178
Milan 157
Vienna 140
Toronto 138
Kunming 124
Nanchang 107
Bremen 105
Shenyang 98
Des Moines 93
Marseille 86
Moscow 83
Rome 83
Bologna 82
Hebei 82
Hefei 82
Helsinki 80
Jinan 80
Brussels 79
New York 79
Seattle 76
Munich 75
Chicago 68
Woodbridge 68
Changsha 59
Jiaxing 57
Tianjin 57
Los Angeles 55
Guangzhou 51
Council Bluffs 50
Ottawa 47
São Paulo 46
Abidjan 42
Norwalk 41
Dallas 32
Turin 32
Modena 29
Redmond 29
Houston 25
Jakarta 25
Dong Ket 24
Genova 24
Hangzhou 24
Piacenza 22
Zhengzhou 22
Naples 21
Palermo 21
Frankfurt am Main 20
Inveruno 20
Kocaeli 20
Brno 19
Redwood City 19
Bari 18
Padova 18
Fuzhou 17
Haikou 17
Pune 17
Fremont 16
Florence 15
Nuremberg 15
Brescia 14
Falls Church 14
London 14
Medesano 14
Reggio Emilia 14
Rockville 14
Taizhou 14
Düsseldorf 13
Vaprio 13
Amsterdam 12
Fairfield 12
Florianópolis 12
Auburn Hills 11
Carpi 11
Monmouth Junction 11
Napoli 11
Osasco 11
Reggio Calabria 11
Belo Horizonte 10
Borås 10
Fidenza 10
Istanbul 10
Leawood 10
Terni 10
Cervarese Santa Croce 9
Totale 13.465
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Nome #
MICROBIOLOGIA ALIMENTARE APPLICATA 274
Microbiologia dei Prodotti Alimentari 246
Expression of DinJ-YafQ System of Lactobacillus casei Group Strains in Response to Food Processing Stresses 165
I batteri lattici termofili: attività proteolitica, peptidasica e liberazione di aminoacidi in latte. 150
Environmental impact of omnivorous, ovo-lacto-vegetarian, and vegan diet 145
Andamento della proteolisi nel corso della maturazione del Parmigiano-Reggiano. 141
Dynamics of a natural bacterial community under technological and environ-mental pressures: the case of natural whey starter for Parmigiano Reggiano cheese 139
Microbiologia e tecnologia lattiero casearia. Qualità e Sicurezza 138
Effect of fermentation with single and co-culture of lactic acid bacteria on okara: evaluation of bioactive compounds and volatile profile 132
The microbiota of Mozzarella di Bufala Campana PDO cheese: a study across the manufacturing process 122
Heat resistance of Listeria monocytogenes in dairy matrices involved in Mozzarella di Bufala Campana PDO cheese 121
Mitigation of marine toxins by interactions with bacteria: The case of okadaic acid and tetrodotoxin 115
Microbiological contamination of ready to eat algae and evaluation of Bacillus cereus behavior by microbiological challenge test 112
A fluorescence-based method for the detection of adhesive properties of lactic acid bacteria to Caco-2 cells 112
The influence of viable cells and cell-free extracts of lactobacillus casei on volatile compounds and polyphenolic profile of elderberry juice 112
Attività aminopeptidasica in Streptococcus thermophilus 111
Use of Dairy and Plant-Derived Lactobacilli as Starters for Cherry Juice Fermentation 111
Pyroglutamic acid in cheese: presence, origin and correlation with the ripening time of Grana padano cheese. 110
A critical review of intrinsic and extrinsic antimicrobial properties of insects 110
Bacterial Cannibalism To Survive During Cheese Ripening 109
Genome sequencing of five Lacticaseibacillus strains and analysis of type I and II toxin-antitoxin system distribution 109
Arthrospira platensis Extract: A Non-Invasive Strategy to Obtain Adjunct Attenuated Cultures 108
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. 107
Bacteriostatic or bactericidal? Impedometric measurements to test the antimicrobial activity of Arthrospira platensis extract 106
Comparison of natural whey starters for Grana Padanocheese using sunray plots 105
Service temperature preservation approach for food safety: Microbiological evaluation of ready meals 105
Antimicrobial Activity of Fermented Vegetable Byproduct Extracts for Food Applications 105
Toward the identification of a type i toxin-antitoxin system in the plasmid DNA of dairy Lactobacillus rhamnosus 103
BIOCHAIN: Towards a platform for securely sharing microbiological data 101
Bifidogenic activities of protein hydrolizate (FAP) from poultry by-products 100
Dinamiche delle popolazioni microbiche nel formaggio Grana Padano. 100
Dynamics of microbial communities in Grana Padano cheese 99
AFLP technique as molecular typing of Streptococcus thermophilus strains 99
MICROBIOLOGIA E TECNOLOGIA LATTIERO CASEARIA 98
Application of AFLP fingerprint analysis for studying the biodiversity ofStreptococcus thermophilus 98
Rilevazione della presenza di Staphylococcus aureus enterotossigeni ed Escherichia coli patogeni in formaggi tipici lombardi a latte crudo mediante multiplex-PCR 97
ZOONOSI E SANITÀ: LIBERIAMOCI DELLA PAURA DEL LUPO 96
An integrated strategy to discover Lactobacillus casei group strains for their potential use as aromatic starters 96
Valorizzazione e promozione dei formaggi DOP attraverso la raccolta di parametri tecnologici e compositivi 96
Growth promotion of Bifidobacterium and Lactobacillus species by proteinaceous hydrolysates derived from poultry processing leftovers 96
Sourdough bacterial dynamics revealed by metagenomic analysis in Brazil 96
Whey starter for Parmigiano Reggiano: culture independent approach 95
Natural whey starter for Parmigiano Reggiano:culture-independent approach 94
Parmigiano Reggiano: How Microorganisms and Ripening Build the Diversity that Makes it Unique 94
Cutting procedures might be responsible for Listeria monocytogenes contamination of foods: The case of Gorgonzola cheese 94
Bacterial ecology of artisanal Minas cheeses assessed by culture-dependent and -independent methods 94
Impedance microbiology to speed up the screening of lactic acid bacteria exopolysaccharide production 94
Variabilità genetica microbica e stagionatura di un formaggio italiano dop: Lactobacillus rhamnosus e Parmigiano-Reggiano. 94
Amino acid requirements and aminopeptidase activities in Streptococcus salivarius subsp. thermophilus. 93
Acidification activity of thermophilic lactobacilli under the temperature gradient of Grana cheesemaking. 92
Comparison of glutamate dehydrogenases genes of L.lactis, Lb.plantarum and S.thermophilus and their impact on amino acid catabolism 92
Can the development and autolysis of lactic acid bacteria influence the cheese volatile fraction? The case of Grana Padano 92
Characterization of Listeria monocytogenes strains isolated from Gorgonzola cheese rinds 91
Evaluation of a physical treatment to control Gorgonzola cheese rind contamination 91
Evaluation of bacterial comunities belonging to natural whey starters by lenghth heterogeneity-PCR 90
Evaluation of peptidase activities of Lactobacillus and Bifidobacterium after the growth in new and traditional proteinaceus hydrolizates 90
Solid-state fermentation of Arthrospira platensis to implement new food products: evaluation of stabilization treatments and bacterial growth on the volatile fraction 90
Transcriptional responses of cDNA-AFLP of Lactobacillus rhamnosus growing in cheese-like medium by a novel cDNA-AFLP technique 90
In vitro metabolism of elderberry juice polyphenols by lactic acid bacteria 90
cDNA-amplified fragment length polymorphism to study the transcriptional responses of Lactobacillus rhamnosus growing in cheese-like medium 89
How new molecular approaches have contributed to shedding light on microbial dynamics in Parmigiano Reggiano cheese 89
Community and Dynamics of Lactic Acid Bacteria in Grana Padano Cheese: a survey. 89
A new simple medium for the detection of Enterococcus faecalis and Enterococcus faecium by measurement of conductance cheanges 88
Analysis of bifidobacterial evolution using a multilocus approach 88
Behaviour and adhesion capacity of Listeria monocytogenes on Mozzarella di Bufala Campana PDO cheese and in fluids involved in the production process 88
Application of FISH technology for microbiological analysis: current state and prospects 87
A multi-sampling approach to evaluate an infrared surface treatment for reducing Listeria monocytogenes contamination on whole Gorgonzola cheese rinds 87
Corretta acidificazione nel formaggio grana attraverso la valutazione degli zuccheri residui nella cagliata 86
Novel insights on pink discoloration in cheese: The case of Pecorino Toscano 86
Produzione di antimicrobici da scarti vegetali 86
Studio della vitalità e coltivabilità della popolazione microbica presente nei sieroinnesti naturali 85
Dynamics of whole and lysed bacterial cells during Parmigiano Reggiano cheese production and ripening 84
Recovery and Identification of Bovine Colostrum Microflora Using Traditional and Molecular Approaches 84
Application of Impedance Microbiology for Evaluating Potential Acidifying Performances of Starter Lactic Acid Bacteria to Employ in Milk Transformation 84
Antimicrobial and fermentation potential of Himanthalia elongata for food applications 84
Dinamiche Microbiche durante la produzione e la stagionatura del Parmigiano Reggiano 84
Analysis of Conductance Changes as a Growth Index of Lactic Acid Bacteria in Milk 84
Production and recovery of volatile compounds from fermented fruit by-products with Lacticaseibacillus rhamnosus 84
Antibiotico-Resistenza. Un problema emergente anche per il settore caseario? 83
Comparative genomics and transcriptional analysis of prophages identified in the genomes of Lactobacillus gasseri, Lactobacillus salivarius and Lactobacillus casei. 83
Lactobacillus paracasei 4341 as adjunct culture to enhance flavor in short ripened Caciotta-type cheese 83
A poliphasic approach to higlight genotypic and phenotypic diversities of Lactobacillus helveticus strains isolated from dairy starter cultures and cheeses 83
Biochemical profiles, RAPD-PCR and AFLP analysis for typing Lactobacillus plantarum isolated from raw vegetables and fruits material. 83
Impiego di LH-(RT) PCR per lo studio di popolazioni microbiche complesse 83
Amino acid requirements and peptidase activities of Streptococcus salivarius subsp. thermophilius. 83
A polyphasic approach to detect enterotoxigenic Staphylococcus aureus and diarrheagenic Escherichia coli in raw milk italian cheeses by multiplex PCR 83
Antibiotic resistance of lactobacilli isolated from two Italianhard cheeses 82
Lysozyme affects the microbial catabolism of free arginine in raw-milk hard cheeses 82
Exploring the Potential of Lactic Acid Fermentation for the Recovery of Exhausted Vanilla Beans 82
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. 81
Analisi critica di nuovi strumenti di indagine per la tassonomia microbica e per la catalogazione della biodiversità 81
Effect of protein hydrolizates on growth kinetics and aminopeptidase activities of Lactobacillus 81
Advancement in LH-PCR methodology for multiple microbial species detections in fermented foods 81
Phenotypic Diversity of Lactobacillus casei Group Isolates as a Selection Criterion for Use as Secondary Adjunct Starters 81
A new validated HPLC-FLD method for detecting ochratoxin A in dry-cured meat and in blue cheese 81
Biodiversity in Lactobacillus helveticus strains in natural whey starter used for Parmigiano Reggiano Cheese 80
Biochemical and molecular characterisation of surface layer proteins: efficient tools to study the ecological diversity of Lactobacillus helveticus (0245) 80
Molecular typing of Lactobacillus delbrueckii of dairy origin by RFLP of protein coding genes 80
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 80
Non-starter lactic acid bacteria strategy to grow during cheese ripening 80
Totale 9.987
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Categoria #
all - tutte 90.928
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 90.928
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020686 0 0 0 0 0 0 0 0 0 348 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
2024/20254.984 191 426 477 564 698 729 300 334 825 440 0 0
Totale 22.703