IRIS
NEVIANI, Erasmo
 Distribuzione geografica
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Continente #
NA - Nord America 11.611
AS - Asia 9.594
EU - Europa 9.049
SA - Sud America 1.804
AF - Africa 496
Continente sconosciuto - Info sul continente non disponibili 22
OC - Oceania 15
Totale 32.591
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Nazione #
US - Stati Uniti d'America 11.237
SG - Singapore 3.762
CN - Cina 3.313
IT - Italia 2.261
IE - Irlanda 1.491
BR - Brasile 1.424
SE - Svezia 1.115
FI - Finlandia 974
DE - Germania 858
UA - Ucraina 774
HK - Hong Kong 764
VN - Vietnam 732
NL - Olanda 393
ZA - Sudafrica 340
GB - Regno Unito 282
CA - Canada 267
TR - Turchia 243
RU - Federazione Russa 193
FR - Francia 181
AT - Austria 154
IN - India 152
AR - Argentina 150
KR - Corea 129
BE - Belgio 86
BD - Bangladesh 81
EC - Ecuador 71
MX - Messico 70
ID - Indonesia 67
PL - Polonia 60
JP - Giappone 52
CI - Costa d'Avorio 48
CZ - Repubblica Ceca 48
ES - Italia 46
CO - Colombia 43
IQ - Iraq 38
PK - Pakistan 36
MA - Marocco 35
VE - Venezuela 32
PY - Paraguay 31
UZ - Uzbekistan 27
LT - Lituania 26
IR - Iran 23
JO - Giordania 23
EU - Europa 21
RO - Romania 20
CL - Cile 18
EG - Egitto 18
SA - Arabia Saudita 16
UY - Uruguay 16
AU - Australia 13
DZ - Algeria 13
PE - Perù 13
TN - Tunisia 13
AE - Emirati Arabi Uniti 12
IL - Israele 12
KE - Kenya 12
LB - Libano 12
PT - Portogallo 12
TH - Thailandia 12
AZ - Azerbaigian 11
BG - Bulgaria 10
HU - Ungheria 10
BH - Bahrain 9
CH - Svizzera 9
JM - Giamaica 9
AL - Albania 8
KZ - Kazakistan 8
GR - Grecia 7
DO - Repubblica Dominicana 6
KG - Kirghizistan 6
NP - Nepal 6
AM - Armenia 5
BO - Bolivia 5
DK - Danimarca 5
HN - Honduras 5
PH - Filippine 5
SY - Repubblica araba siriana 5
ET - Etiopia 4
HR - Croazia 4
KH - Cambogia 4
MY - Malesia 4
OM - Oman 4
RS - Serbia 4
CR - Costa Rica 3
GE - Georgia 3
GT - Guatemala 3
LA - Repubblica Popolare Democratica del Laos 3
LU - Lussemburgo 3
NO - Norvegia 3
PA - Panama 3
PS - Palestinian Territory 3
SK - Slovacchia (Repubblica Slovacca) 3
SN - Senegal 3
TT - Trinidad e Tobago 3
TW - Taiwan 3
BA - Bosnia-Erzegovina 2
BN - Brunei Darussalam 2
GL - Groenlandia 2
LV - Lettonia 2
MK - Macedonia 2
Totale 32.564
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Città #
Singapore 1.814
Dublin 1.477
Chandler 1.449
Ashburn 1.374
Jacksonville 955
Beijing 897
Santa Clara 886
Hong Kong 761
Dearborn 547
Boardman 476
Ann Arbor 475
Dallas 453
Nanjing 343
Johannesburg 325
Parma 315
Princeton 309
Shanghai 270
Ho Chi Minh City 265
San Mateo 236
Hefei 209
Munich 195
Wilmington 186
Los Angeles 185
Milan 183
Izmir 178
Hanoi 152
Toronto 149
New York 147
São Paulo 146
Vienna 141
Seoul 125
Kunming 124
Nanchang 109
Bremen 105
Bologna 101
Columbus 101
Shenyang 100
Des Moines 93
Chicago 92
Rome 90
Moscow 89
Seattle 88
Jinan 86
Marseille 86
Hebei 82
Helsinki 80
Brussels 79
Buffalo 74
Tianjin 71
Changsha 70
Woodbridge 68
Guangzhou 66
Jiaxing 57
Council Bluffs 51
Ottawa 48
The Dalles 46
Abidjan 45
Warsaw 45
Tokyo 44
Jakarta 43
Norwalk 41
Houston 39
Rio de Janeiro 38
Turin 34
Belo Horizonte 33
London 33
Modena 32
Haiphong 31
Brooklyn 29
Frankfurt am Main 29
Naples 29
Redmond 29
Da Nang 28
Hangzhou 28
Zhengzhou 28
Palermo 27
Guayaquil 26
Bari 25
Boston 25
Denver 25
Florianópolis 25
Stockholm 25
Curitiba 24
Dong Ket 24
Genova 24
Montreal 24
Atlanta 23
Turku 23
Piacenza 22
Salvador 22
Tashkent 22
Amman 21
Mumbai 21
Phoenix 21
Poplar 21
Redondo Beach 21
Amsterdam 20
Chennai 20
Inveruno 20
Kocaeli 20
Totale 18.908
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Nome #
MICROBIOLOGIA ALIMENTARE APPLICATA 407
Microbiologia dei Prodotti Alimentari 273
Expression of DinJ-YafQ System of Lactobacillus casei Group Strains in Response to Food Processing Stresses 210
Dynamics of a natural bacterial community under technological and environ-mental pressures: the case of natural whey starter for Parmigiano Reggiano cheese 194
Microbiologia e tecnologia lattiero casearia. Qualità e Sicurezza 187
I batteri lattici termofili: attività proteolitica, peptidasica e liberazione di aminoacidi in latte. 183
A fluorescence-based method for the detection of adhesive properties of lactic acid bacteria to Caco-2 cells 182
The microbiota of Mozzarella di Bufala Campana PDO cheese: a study across the manufacturing process 179
Environmental impact of omnivorous, ovo-lacto-vegetarian, and vegan diet 176
Effect of fermentation with single and co-culture of lactic acid bacteria on okara: evaluation of bioactive compounds and volatile profile 175
Andamento della proteolisi nel corso della maturazione del Parmigiano-Reggiano. 174
BIOCHAIN: Towards a platform for securely sharing microbiological data 162
Service temperature preservation approach for food safety: Microbiological evaluation of ready meals 161
An integrated strategy to discover Lactobacillus casei group strains for their potential use as aromatic starters 160
A critical review of intrinsic and extrinsic antimicrobial properties of insects 160
Genome sequencing of five Lacticaseibacillus strains and analysis of type I and II toxin-antitoxin system distribution 159
Bifidogenic activities of protein hydrolizate (FAP) from poultry by-products 157
Toward the identification of a type i toxin-antitoxin system in the plasmid DNA of dairy Lactobacillus rhamnosus 156
Heat resistance of Listeria monocytogenes in dairy matrices involved in Mozzarella di Bufala Campana PDO cheese 156
Arthrospira platensis Extract: A Non-Invasive Strategy to Obtain Adjunct Attenuated Cultures 156
Bacterial Cannibalism To Survive During Cheese Ripening 154
Attività aminopeptidasica in Streptococcus thermophilus 154
Analysis of bifidobacterial evolution using a multilocus approach 154
Use of Dairy and Plant-Derived Lactobacilli as Starters for Cherry Juice Fermentation 154
Mitigation of marine toxins by interactions with bacteria: The case of okadaic acid and tetrodotoxin 152
Antimicrobial Activity of Fermented Vegetable Byproduct Extracts for Food Applications 151
Bacteriostatic or bactericidal? Impedometric measurements to test the antimicrobial activity of Arthrospira platensis extract 149
Microbiological contamination of ready to eat algae and evaluation of Bacillus cereus behavior by microbiological challenge test 148
Application of AFLP fingerprint analysis for studying the biodiversity ofStreptococcus thermophilus 147
Amino acid requirements and aminopeptidase activities in Streptococcus salivarius subsp. thermophilus. 145
Comparison of natural whey starters for Grana Padanocheese using sunray plots 144
Acidification activity of thermophilic lactobacilli under the temperature gradient of Grana cheesemaking. 143
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. 141
Biochemical profiles, RAPD-PCR and AFLP analysis for typing Lactobacillus plantarum isolated from raw vegetables and fruits material. 141
Valorizzazione e promozione dei formaggi DOP attraverso la raccolta di parametri tecnologici e compositivi 140
Pyroglutamic acid in cheese: presence, origin and correlation with the ripening time of Grana padano cheese. 139
The influence of viable cells and cell-free extracts of lactobacillus casei on volatile compounds and polyphenolic profile of elderberry juice 139
MICROBIOLOGIA E TECNOLOGIA LATTIERO CASEARIA 138
AFLP technique as molecular typing of Streptococcus thermophilus strains 138
Dynamics of microbial communities in Grana Padano cheese 136
A polyphasic approach to detect enterotoxigenic Staphylococcus aureus and diarrheagenic Escherichia coli in raw milk italian cheeses by multiplex PCR 134
Application of FISH technology for microbiological analysis: current state and prospects 133
Can the development and autolysis of lactic acid bacteria influence the cheese volatile fraction? The case of Grana Padano 133
Antimicrobial and fermentation potential of Himanthalia elongata for food applications 133
Sourdough bacterial dynamics revealed by metagenomic analysis in Brazil 133
Natural whey starter for Parmigiano Reggiano:culture-independent approach 132
Metabolic gene-targeted monitoring of non-starter lactic acid bacteria during cheese ripening 132
Advancement in LH-PCR methodology for multiple microbial species detections in fermented foods 132
Characterization of Listeria monocytogenes strains isolated from Gorgonzola cheese rinds 132
Whey starter for Parmigiano Reggiano: culture independent approach 132
How new molecular approaches have contributed to shedding light on microbial dynamics in Parmigiano Reggiano cheese 131
Cutting procedures might be responsible for Listeria monocytogenes contamination of foods: The case of Gorgonzola cheese 130
Antimicrobial biomasses from lactic acid fermentation of black soldier fly prepupae and related by-products 130
Transcriptional responses of cDNA-AFLP of Lactobacillus rhamnosus growing in cheese-like medium by a novel cDNA-AFLP technique 130
Variabilità genetica microbica e stagionatura di un formaggio italiano dop: Lactobacillus rhamnosus e Parmigiano-Reggiano. 130
Rilevazione della presenza di Staphylococcus aureus enterotossigeni ed Escherichia coli patogeni in formaggi tipici lombardi a latte crudo mediante multiplex-PCR 129
In vitro metabolism of elderberry juice polyphenols by lactic acid bacteria 129
Impedance microbiology to speed up the screening of lactic acid bacteria exopolysaccharide production 128
A poliphasic approach to higlight genotypic and phenotypic diversities of Lactobacillus helveticus strains isolated from dairy starter cultures and cheeses 128
A multi-sampling approach to evaluate an infrared surface treatment for reducing Listeria monocytogenes contamination on whole Gorgonzola cheese rinds 127
Dinamiche delle popolazioni microbiche nel formaggio Grana Padano. 127
Bacterial ecology of artisanal Minas cheeses assessed by culture-dependent and -independent methods 126
Growth promotion of Bifidobacterium and Lactobacillus species by proteinaceous hydrolysates derived from poultry processing leftovers 126
Produzione di antimicrobici da scarti vegetali 126
Exploring the Potential of Lactic Acid Fermentation for the Recovery of Exhausted Vanilla Beans 126
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. 125
Analysis of Conductance Changes as a Growth Index of Lactic Acid Bacteria in Milk 125
Behaviour and adhesion capacity of Listeria monocytogenes on Mozzarella di Bufala Campana PDO cheese and in fluids involved in the production process 125
Evaluation of peptidase activities of Lactobacillus and Bifidobacterium after the growth in new and traditional proteinaceus hydrolizates 124
Application of Impedance Microbiology for Evaluating Potential Acidifying Performances of Starter Lactic Acid Bacteria to Employ in Milk Transformation 124
Phenotypic Diversity of Lactobacillus casei Group Isolates as a Selection Criterion for Use as Secondary Adjunct Starters 124
Considerazioni sul sieroinnesto naturale per il Grana 124
Impiego di LH-(RT) PCR per lo studio di popolazioni microbiche complesse 124
Biodiversity in Lactobacillus helveticus strains in natural whey starter used for Parmigiano Reggiano Cheese 123
Dynamics of whole and lysed bacterial cells during Parmigiano Reggiano cheese production and ripening 123
cDNA-amplified fragment length polymorphism to study the transcriptional responses of Lactobacillus rhamnosus growing in cheese-like medium 123
Production and recovery of volatile compounds from fermented fruit by-products with Lacticaseibacillus rhamnosus 123
Parmigiano Reggiano: How Microorganisms and Ripening Build the Diversity that Makes it Unique 122
Evaluation of a physical treatment to control Gorgonzola cheese rind contamination 122
A new validated HPLC-FLD method for detecting ochratoxin A in dry-cured meat and in blue cheese 121
Community and Dynamics of Lactic Acid Bacteria in Grana Padano Cheese: a survey. 121
Recovery and Identification of Bovine Colostrum Microflora Using Traditional and Molecular Approaches 120
Antibiotico-Resistenza. Un problema emergente anche per il settore caseario? 118
Biochemical and molecular characterisation of surface layer proteins: efficient tools to study the ecological diversity of Lactobacillus helveticus (0245) 118
Comparative genomics and transcriptional analysis of prophages identified in the genomes of Lactobacillus gasseri, Lactobacillus salivarius and Lactobacillus casei. 118
Lysozyme affects the microbial catabolism of free arginine in raw-milk hard cheeses 118
Amino acid requirements and peptidase activities of Streptococcus salivarius subsp. thermophilius. 118
Amino acid requirements and peptidase activities of Streptococcus salivarius subsp. thermophilus 118
Antibiotic resistance of lactobacilli isolated from two Italianhard cheeses 117
Development of lactic acid-fermented tomato products 117
Impedometric analysis applied to food microbiology 116
Novel insights on pink discoloration in cheese: The case of Pecorino Toscano 116
Solid-state fermentation of Arthrospira platensis to implement new food products: evaluation of stabilization treatments and bacterial growth on the volatile fraction 116
Evaluation of cell viability and bacterial composition of the Grana Padano whey starter ecosystem 116
AFLP protocol comparison for microbial diversity fingerprinting 116
A new simple medium for the detection of Enterococcus faecalis and Enterococcus faecium by measurement of conductance cheanges 115
Effect of protein hydrolizates on growth kinetics and aminopeptidase activities of Lactobacillus 115
Solid state lactic acid fermentation: A strategy to improve wheat bran functionality 115
Survival Strategy and Metabolic Capabilities of NSLAB during Cheese Ripening 115
Evaluation of bacterial comunities belonging to natural whey starters by lenghth heterogeneity-PCR 114
Totale 14.112
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Categoria #
all - tutte 119.459
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 119.459
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20211.333 0 0 0 0 0 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
2024/20257.067 191 426 477 564 698 729 300 334 825 675 546 1.302
2025/20268.170 1.459 1.335 1.676 1.482 2.051 167 0 0 0 0 0 0
Totale 32.956