IRIS
NEVIANI, Erasmo
 Distribuzione geografica
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Continente #
NA - Nord America 13.920
AS - Asia 12.353
EU - Europa 9.964
SA - Sud America 1.959
AF - Africa 606
Continente sconosciuto - Info sul continente non disponibili 23
OC - Oceania 16
Totale 38.841
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Nazione #
US - Stati Uniti d'America 13.481
SG - Singapore 4.533
CN - Cina 3.570
IT - Italia 2.741
VN - Vietnam 1.836
BR - Brasile 1.505
IE - Irlanda 1.494
SE - Svezia 1.115
FI - Finlandia 978
DE - Germania 891
HK - Hong Kong 881
UA - Ucraina 780
FR - Francia 465
NL - Olanda 419
ZA - Sudafrica 410
GB - Regno Unito 317
CA - Canada 290
BD - Bangladesh 263
TR - Turchia 261
IN - India 199
RU - Federazione Russa 196
AR - Argentina 169
AT - Austria 156
KR - Corea 145
BE - Belgio 86
MX - Messico 85
EC - Ecuador 78
ID - Indonesia 78
IQ - Iraq 72
JP - Giappone 71
PL - Polonia 69
PK - Pakistan 59
ES - Italia 54
CO - Colombia 50
CI - Costa d'Avorio 49
CZ - Repubblica Ceca 49
PH - Filippine 49
VE - Venezuela 49
MA - Marocco 41
UZ - Uzbekistan 38
TH - Thailandia 37
PY - Paraguay 34
CL - Cile 28
SA - Arabia Saudita 28
LT - Lituania 27
JO - Giordania 26
RO - Romania 24
IR - Iran 23
EG - Egitto 22
EU - Europa 21
LB - Libano 20
UY - Uruguay 20
KE - Kenya 18
MY - Malesia 18
PE - Perù 17
TN - Tunisia 17
TW - Taiwan 17
DZ - Algeria 16
AE - Emirati Arabi Uniti 15
AU - Australia 14
AZ - Azerbaigian 14
HU - Ungheria 14
PT - Portogallo 14
JM - Giamaica 13
IL - Israele 12
NP - Nepal 12
AL - Albania 11
BG - Bulgaria 11
KZ - Kazakistan 11
CH - Svizzera 10
CR - Costa Rica 10
BH - Bahrain 9
ET - Etiopia 9
DO - Repubblica Dominicana 8
GR - Grecia 8
KG - Kirghizistan 8
HN - Honduras 7
OM - Oman 7
SN - Senegal 7
SY - Repubblica araba siriana 7
AM - Armenia 6
BO - Bolivia 6
RS - Serbia 6
DK - Danimarca 5
TT - Trinidad e Tobago 5
GE - Georgia 4
GT - Guatemala 4
HR - Croazia 4
KH - Cambogia 4
QA - Qatar 4
SV - El Salvador 4
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
PR - Porto Rico 3
PS - Palestinian Territory 3
Totale 38.795
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Città #
Singapore 2.199
Ashburn 1.665
Dublin 1.479
Chandler 1.449
San Jose 1.240
Jacksonville 958
Santa Clara 906
Beijing 905
Hong Kong 840
Ho Chi Minh City 575
Dearborn 547
Boardman 528
Ann Arbor 475
Dallas 471
Hanoi 433
Johannesburg 385
Nanjing 344
Parma 326
Princeton 309
Shanghai 270
Lauterbourg 263
Los Angeles 253
San Mateo 236
Milan 217
New York 210
Hefei 209
Munich 198
Wilmington 186
Izmir 178
Toronto 158
São Paulo 156
Vienna 142
Bologna 131
Seoul 128
Kunming 124
Rome 117
Chicago 113
Council Bluffs 109
Nanchang 109
Bremen 105
Columbus 101
Shenyang 100
Buffalo 94
Des Moines 93
Seattle 90
Jinan 89
Moscow 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
Warsaw 50
Ottawa 49
The Dalles 49
Abidjan 46
Frankfurt am Main 45
Jakarta 44
Houston 43
Modena 43
Naples 41
Norwalk 41
Rio de Janeiro 40
Turin 38
Belo Horizonte 37
London 36
Orem 35
Palermo 35
Atlanta 32
Bari 32
Biên Hòa 32
Brooklyn 32
Tashkent 31
Denver 30
Redmond 30
Hải Dương 29
Boston 28
Guayaquil 28
Hangzhou 28
Montreal 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
Phoenix 23
Totale 22.513
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Nome #
MICROBIOLOGIA ALIMENTARE APPLICATA 642
Microbiologia dei Prodotti Alimentari 297
Expression of DinJ-YafQ System of Lactobacillus casei Group Strains in Response to Food Processing Stresses 245
Dynamics of a natural bacterial community under technological and environ-mental pressures: the case of natural whey starter for Parmigiano Reggiano cheese 238
Environmental impact of omnivorous, ovo-lacto-vegetarian, and vegan diet 227
The microbiota of Mozzarella di Bufala Campana PDO cheese: a study across the manufacturing process 214
A fluorescence-based method for the detection of adhesive properties of lactic acid bacteria to Caco-2 cells 213
Microbiologia e tecnologia lattiero casearia. Qualità e Sicurezza 210
Andamento della proteolisi nel corso della maturazione del Parmigiano-Reggiano. 206
An integrated strategy to discover Lactobacillus casei group strains for their potential use as aromatic starters 205
The influence of viable cells and cell-free extracts of lactobacillus casei on volatile compounds and polyphenolic profile of elderberry juice 203
Effect of fermentation with single and co-culture of lactic acid bacteria on okara: evaluation of bioactive compounds and volatile profile 202
I batteri lattici termofili: attività proteolitica, peptidasica e liberazione di aminoacidi in latte. 201
Genome sequencing of five Lacticaseibacillus strains and analysis of type I and II toxin-antitoxin system distribution 196
BIOCHAIN: Towards a platform for securely sharing microbiological data 194
A critical review of intrinsic and extrinsic antimicrobial properties of insects 191
Heat resistance of Listeria monocytogenes in dairy matrices involved in Mozzarella di Bufala Campana PDO cheese 187
Bacterial Cannibalism To Survive During Cheese Ripening 186
Attività aminopeptidasica in Streptococcus thermophilus 184
Arthrospira platensis Extract: A Non-Invasive Strategy to Obtain Adjunct Attenuated Cultures 184
Antimicrobial Activity of Fermented Vegetable Byproduct Extracts for Food Applications 183
Use of Dairy and Plant-Derived Lactobacilli as Starters for Cherry Juice Fermentation 182
Bifidogenic activities of protein hydrolizate (FAP) from poultry by-products 180
Service temperature preservation approach for food safety: Microbiological evaluation of ready meals 180
Analysis of bifidobacterial evolution using a multilocus approach 180
Mitigation of marine toxins by interactions with bacteria: The case of okadaic acid and tetrodotoxin 179
Antimicrobial biomasses from lactic acid fermentation of black soldier fly prepupae and related by-products 178
Toward the identification of a type i toxin-antitoxin system in the plasmid DNA of dairy Lactobacillus rhamnosus 177
Bacteriostatic or bactericidal? Impedometric measurements to test the antimicrobial activity of Arthrospira platensis extract 176
Acidification activity of thermophilic lactobacilli under the temperature gradient of Grana cheesemaking. 174
Comparison of natural whey starters for Grana Padanocheese using sunray plots 170
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. 169
Amino acid requirements and aminopeptidase activities in Streptococcus salivarius subsp. thermophilus. 168
Microbiological contamination of ready to eat algae and evaluation of Bacillus cereus behavior by microbiological challenge test 167
A poliphasic approach to higlight genotypic and phenotypic diversities of Lactobacillus helveticus strains isolated from dairy starter cultures and cheeses 167
In vitro metabolism of elderberry juice polyphenols by lactic acid bacteria 166
Cutting procedures might be responsible for Listeria monocytogenes contamination of foods: The case of Gorgonzola cheese 165
Can the development and autolysis of lactic acid bacteria influence the cheese volatile fraction? The case of Grana Padano 165
Application of Impedance Microbiology for Evaluating Potential Acidifying Performances of Starter Lactic Acid Bacteria to Employ in Milk Transformation 165
Lactobacillus delbrueckii subsp. bulgaricus derivatives for 3D printed alginate/hyaluronic acid self-crosslinking hydrogels: Manufacturing and wound healing potential 164
Application of AFLP fingerprint analysis for studying the biodiversity ofStreptococcus thermophilus 164
Sourdough bacterial dynamics revealed by metagenomic analysis in Brazil 164
Metabolic gene-targeted monitoring of non-starter lactic acid bacteria during cheese ripening 161
Valorizzazione e promozione dei formaggi DOP attraverso la raccolta di parametri tecnologici e compositivi 161
A multi-sampling approach to evaluate an infrared surface treatment for reducing Listeria monocytogenes contamination on whole Gorgonzola cheese rinds 161
Impedance microbiology to speed up the screening of lactic acid bacteria exopolysaccharide production 160
Considerazioni sul sieroinnesto naturale per il Grana 160
Advancement in LH-PCR methodology for multiple microbial species detections in fermented foods 159
A polyphasic approach to detect enterotoxigenic Staphylococcus aureus and diarrheagenic Escherichia coli in raw milk italian cheeses by multiplex PCR 159
AFLP technique as molecular typing of Streptococcus thermophilus strains 158
Antimicrobial and fermentation potential of Himanthalia elongata for food applications 158
How new molecular approaches have contributed to shedding light on microbial dynamics in Parmigiano Reggiano cheese 158
Produzione di antimicrobici da scarti vegetali 158
MICROBIOLOGIA E TECNOLOGIA LATTIERO CASEARIA 157
Pyroglutamic acid in cheese: presence, origin and correlation with the ripening time of Grana padano cheese. 157
Biochemical profiles, RAPD-PCR and AFLP analysis for typing Lactobacillus plantarum isolated from raw vegetables and fruits material. 156
Rilevazione della presenza di Staphylococcus aureus enterotossigeni ed Escherichia coli patogeni in formaggi tipici lombardi a latte crudo mediante multiplex-PCR 154
Phenotypic Diversity of Lactobacillus casei Group Isolates as a Selection Criterion for Use as Secondary Adjunct Starters 154
Characterization of Listeria monocytogenes strains isolated from Gorgonzola cheese rinds 154
Dynamics of microbial communities in Grana Padano cheese 153
The Microbial Community of Natural Whey Starter: Why Is It a Driver for the Production of the Most Famous Italian Long-Ripened Cheeses? 152
Transcriptional responses of cDNA-AFLP of Lactobacillus rhamnosus growing in cheese-like medium by a novel cDNA-AFLP technique 152
Exploring the Potential of Lactic Acid Fermentation for the Recovery of Exhausted Vanilla Beans 152
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 151
Application of FISH technology for microbiological analysis: current state and prospects 151
Whey starter for Grana Padano Cheese: effect of technological parameters on viability and composition of the microbial community 151
Growth promotion of Bifidobacterium and Lactobacillus species by proteinaceous hydrolysates derived from poultry processing leftovers 151
Eating fermented: Health benefits of lab-fermented foods 151
Behaviour and adhesion capacity of Listeria monocytogenes on Mozzarella di Bufala Campana PDO cheese and in fluids involved in the production process 150
Variabilità genetica microbica e stagionatura di un formaggio italiano dop: Lactobacillus rhamnosus e Parmigiano-Reggiano. 149
Natural whey starter for Parmigiano Reggiano:culture-independent approach 148
cDNA-amplified fragment length polymorphism to study the transcriptional responses of Lactobacillus rhamnosus growing in cheese-like medium 148
Whey starter for Parmigiano Reggiano: culture independent approach 148
Production and recovery of volatile compounds from fermented fruit by-products with Lacticaseibacillus rhamnosus 148
Impiego di LH-(RT) PCR per lo studio di popolazioni microbiche complesse 147
Analysis of Conductance Changes as a Growth Index of Lactic Acid Bacteria in Milk 147
Dynamics of whole and lysed bacterial cells during Parmigiano Reggiano cheese production and ripening 146
Dinamiche delle popolazioni microbiche nel formaggio Grana Padano. 146
Antibiotic resistance of lactobacilli isolated from two Italianhard cheeses 145
Community and Dynamics of Lactic Acid Bacteria in Grana Padano Cheese: a survey. 145
Evaluation of peptidase activities of Lactobacillus and Bifidobacterium after the growth in new and traditional proteinaceus hydrolizates 144
Lysozyme affects the microbial catabolism of free arginine in raw-milk hard cheeses 144
A new validated HPLC-FLD method for detecting ochratoxin A in dry-cured meat and in blue cheese 144
Amino acid requirements and peptidase activities of Streptococcus salivarius subsp. thermophilus 144
Biodiversity in Lactobacillus helveticus strains in natural whey starter used for Parmigiano Reggiano Cheese 143
Recovery and Identification of Bovine Colostrum Microflora Using Traditional and Molecular Approaches 141
Solid state lactic acid fermentation: A strategy to improve wheat bran functionality 141
A Model to Assess LAB Aminopeptidase Activities in Parmigiano Reggiano Cheese During Ripening 141
Bacterial ecology of artisanal Minas cheeses assessed by culture-dependent and -independent methods 140
Novel insights on pink discoloration in cheese: The case of Pecorino Toscano 140
Impedometric analysis applied to food microbiology 139
Microbiota of Cheese Ecosystems: A Perspective on Cheesemaking 139
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. 139
Variability of lactic acid production, chemical and microbiological characteristics in 24-hour Parmigiano Reggiano cheese 139
Fecal Microbiota in Healthy Subjects Following Omnivore, Vegetarian and Vegan Diets: Culturable Populations and rRNA DGGE Profiling 139
Studio della vitalità e coltivabilità della popolazione microbica presente nei sieroinnesti naturali 139
Amino acid requirements and peptidase activities of Streptococcus salivarius subsp. thermophilius. 139
Influence of Processing Parameters and Natural Antimicrobial on Alicyclobacillus acidoterrestris and Clostridium pasteurianum Using Response Surface Methodology 139
Development of lactic acid-fermented tomato products 138
Evaluation of cell viability and bacterial composition of the Grana Padano whey starter ecosystem 138
Totale 17.034
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Categoria #
all - tutte 136.958
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 136.958
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/202190 0 0 0 0 0 0 0 0 0 0 0 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
2025/202614.422 1.459 1.335 1.676 1.482 2.051 901 1.581 448 1.704 991 507 287
Totale 39.208