IRIS
NEVIANI, Erasmo
 Distribuzione geografica
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Continente #
NA - Nord America 11.724
AS - Asia 9.754
EU - Europa 9.079
SA - Sud America 1.820
AF - Africa 499
Continente sconosciuto - Info sul continente non disponibili 22
OC - Oceania 15
Totale 32.913
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Nazione #
US - Stati Uniti d'America 11.344
SG - Singapore 3.895
CN - Cina 3.331
IT - Italia 2.279
IE - Irlanda 1.492
BR - Brasile 1.434
SE - Svezia 1.115
FI - Finlandia 974
DE - Germania 860
UA - Ucraina 775
HK - Hong Kong 764
VN - Vietnam 736
NL - Olanda 393
ZA - Sudafrica 342
GB - Regno Unito 286
CA - Canada 269
TR - Turchia 244
RU - Federazione Russa 193
FR - Francia 182
AT - Austria 155
IN - India 152
AR - Argentina 151
KR - Corea 129
BE - Belgio 86
BD - Bangladesh 81
MX - Messico 73
EC - Ecuador 71
ID - Indonesia 69
PL - Polonia 60
JP - Giappone 53
CI - Costa d'Avorio 48
CZ - Repubblica Ceca 48
ES - Italia 47
CO - Colombia 43
IQ - Iraq 38
PK - Pakistan 36
MA - Marocco 35
PY - Paraguay 32
VE - Venezuela 32
UZ - Uzbekistan 27
LT - Lituania 26
IR - Iran 23
JO - Giordania 23
CL - Cile 22
EU - Europa 21
RO - Romania 21
EG - Egitto 18
SA - Arabia Saudita 16
UY - Uruguay 16
DZ - Algeria 14
AU - Australia 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
DO - Repubblica Dominicana 7
GR - Grecia 7
KG - Kirghizistan 7
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 32.886
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Città #
Singapore 1.945
Dublin 1.477
Chandler 1.449
Ashburn 1.385
Jacksonville 955
Beijing 897
Santa Clara 886
Hong Kong 761
Dearborn 547
Boardman 519
Ann Arbor 475
Dallas 454
Nanjing 343
Johannesburg 326
Parma 315
Princeton 309
Shanghai 270
Ho Chi Minh City 266
San Mateo 236
Hefei 209
Munich 195
Los Angeles 186
Wilmington 186
Milan 184
Izmir 178
Hanoi 153
New York 150
Toronto 149
São Paulo 146
Vienna 141
Seoul 125
Kunming 124
Nanchang 109
Bremen 105
Bologna 102
Columbus 101
Shenyang 100
Des Moines 93
Rome 93
Chicago 92
Moscow 89
Seattle 89
Jinan 86
Marseille 86
Hebei 82
Helsinki 80
Brussels 79
Buffalo 74
Tianjin 71
Changsha 70
Guangzhou 68
Woodbridge 68
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
San Jose 34
Turin 34
Belo Horizonte 33
London 33
Modena 32
Haiphong 31
Brooklyn 30
Frankfurt am Main 29
Naples 29
Redmond 29
Da Nang 28
Hangzhou 28
Zhengzhou 28
Boston 27
Palermo 27
Denver 26
Guayaquil 26
Montreal 26
Bari 25
Curitiba 25
Florianópolis 25
Stockholm 25
Dong Ket 24
Genova 24
Atlanta 23
Orem 23
Poplar 23
Turku 23
Piacenza 22
Salvador 22
Tashkent 22
Amman 21
Mumbai 21
Phoenix 21
Redondo Beach 21
Amsterdam 20
Chennai 20
Totale 19.135
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Nome #
MICROBIOLOGIA ALIMENTARE APPLICATA 418
Microbiologia dei Prodotti Alimentari 276
Expression of DinJ-YafQ System of Lactobacillus casei Group Strains in Response to Food Processing Stresses 211
Dynamics of a natural bacterial community under technological and environ-mental pressures: the case of natural whey starter for Parmigiano Reggiano cheese 196
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 183
The microbiota of Mozzarella di Bufala Campana PDO cheese: a study across the manufacturing process 180
Environmental impact of omnivorous, ovo-lacto-vegetarian, and vegan diet 179
Andamento della proteolisi nel corso della maturazione del Parmigiano-Reggiano. 177
Effect of fermentation with single and co-culture of lactic acid bacteria on okara: evaluation of bioactive compounds and volatile profile 175
BIOCHAIN: Towards a platform for securely sharing microbiological data 164
Service temperature preservation approach for food safety: Microbiological evaluation of ready meals 163
Genome sequencing of five Lacticaseibacillus strains and analysis of type I and II toxin-antitoxin system distribution 162
An integrated strategy to discover Lactobacillus casei group strains for their potential use as aromatic starters 161
A critical review of intrinsic and extrinsic antimicrobial properties of insects 160
Mitigation of marine toxins by interactions with bacteria: The case of okadaic acid and tetrodotoxin 159
Toward the identification of a type i toxin-antitoxin system in the plasmid DNA of dairy Lactobacillus rhamnosus 158
Heat resistance of Listeria monocytogenes in dairy matrices involved in Mozzarella di Bufala Campana PDO cheese 158
Arthrospira platensis Extract: A Non-Invasive Strategy to Obtain Adjunct Attenuated Cultures 158
Bifidogenic activities of protein hydrolizate (FAP) from poultry by-products 157
Attività aminopeptidasica in Streptococcus thermophilus 157
Bacterial Cannibalism To Survive During Cheese Ripening 156
Use of Dairy and Plant-Derived Lactobacilli as Starters for Cherry Juice Fermentation 156
Analysis of bifidobacterial evolution using a multilocus approach 155
Bacteriostatic or bactericidal? Impedometric measurements to test the antimicrobial activity of Arthrospira platensis extract 153
Antimicrobial Activity of Fermented Vegetable Byproduct Extracts for Food Applications 152
Microbiological contamination of ready to eat algae and evaluation of Bacillus cereus behavior by microbiological challenge test 150
Application of AFLP fingerprint analysis for studying the biodiversity ofStreptococcus thermophilus 149
Amino acid requirements and aminopeptidase activities in Streptococcus salivarius subsp. thermophilus. 146
Comparison of natural whey starters for Grana Padanocheese using sunray plots 145
Acidification activity of thermophilic lactobacilli under the temperature gradient of Grana cheesemaking. 144
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. 144
Valorizzazione e promozione dei formaggi DOP attraverso la raccolta di parametri tecnologici e compositivi 141
Biochemical profiles, RAPD-PCR and AFLP analysis for typing Lactobacillus plantarum isolated from raw vegetables and fruits material. 141
Pyroglutamic acid in cheese: presence, origin and correlation with the ripening time of Grana padano cheese. 140
AFLP technique as molecular typing of Streptococcus thermophilus strains 140
The influence of viable cells and cell-free extracts of lactobacillus casei on volatile compounds and polyphenolic profile of elderberry juice 140
MICROBIOLOGIA E TECNOLOGIA LATTIERO CASEARIA 138
Advancement in LH-PCR methodology for multiple microbial species detections in fermented foods 137
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 136
Can the development and autolysis of lactic acid bacteria influence the cheese volatile fraction? The case of Grana Padano 135
Metabolic gene-targeted monitoring of non-starter lactic acid bacteria during cheese ripening 135
Application of FISH technology for microbiological analysis: current state and prospects 134
Antimicrobial and fermentation potential of Himanthalia elongata for food applications 134
Characterization of Listeria monocytogenes strains isolated from Gorgonzola cheese rinds 134
Sourdough bacterial dynamics revealed by metagenomic analysis in Brazil 134
How new molecular approaches have contributed to shedding light on microbial dynamics in Parmigiano Reggiano cheese 133
Natural whey starter for Parmigiano Reggiano:culture-independent approach 132
Rilevazione della presenza di Staphylococcus aureus enterotossigeni ed Escherichia coli patogeni in formaggi tipici lombardi a latte crudo mediante multiplex-PCR 132
Cutting procedures might be responsible for Listeria monocytogenes contamination of foods: The case of Gorgonzola cheese 132
Whey starter for Parmigiano Reggiano: culture independent approach 132
Transcriptional responses of cDNA-AFLP of Lactobacillus rhamnosus growing in cheese-like medium by a novel cDNA-AFLP technique 132
Impedance microbiology to speed up the screening of lactic acid bacteria exopolysaccharide production 131
Antimicrobial biomasses from lactic acid fermentation of black soldier fly prepupae and related by-products 131
Variabilità genetica microbica e stagionatura di un formaggio italiano dop: Lactobacillus rhamnosus e Parmigiano-Reggiano. 131
In vitro metabolism of elderberry juice polyphenols by lactic acid bacteria 131
Analysis of Conductance Changes as a Growth Index of Lactic Acid Bacteria in Milk 130
A poliphasic approach to higlight genotypic and phenotypic diversities of Lactobacillus helveticus strains isolated from dairy starter cultures and cheeses 129
A multi-sampling approach to evaluate an infrared surface treatment for reducing Listeria monocytogenes contamination on whole Gorgonzola cheese rinds 128
Dinamiche delle popolazioni microbiche nel formaggio Grana Padano. 128
Bacterial ecology of artisanal Minas cheeses assessed by culture-dependent and -independent methods 127
Growth promotion of Bifidobacterium and Lactobacillus species by proteinaceous hydrolysates derived from poultry processing leftovers 127
Considerazioni sul sieroinnesto naturale per il Grana 127
Produzione di antimicrobici da scarti vegetali 127
Behaviour and adhesion capacity of Listeria monocytogenes on Mozzarella di Bufala Campana PDO cheese and in fluids involved in the production process 127
Exploring the Potential of Lactic Acid Fermentation for the Recovery of Exhausted Vanilla Beans 127
Dynamics of whole and lysed bacterial cells during Parmigiano Reggiano cheese production and ripening 126
Phenotypic Diversity of Lactobacillus casei Group Isolates as a Selection Criterion for Use as Secondary Adjunct Starters 126
Biodiversity in Lactobacillus helveticus strains in natural whey starter used for Parmigiano Reggiano Cheese 125
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
Evaluation of peptidase activities of Lactobacillus and Bifidobacterium after the growth in new and traditional proteinaceus hydrolizates 125
Impiego di LH-(RT) PCR per lo studio di popolazioni microbiche complesse 125
Production and recovery of volatile compounds from fermented fruit by-products with Lacticaseibacillus rhamnosus 125
Application of Impedance Microbiology for Evaluating Potential Acidifying Performances of Starter Lactic Acid Bacteria to Employ in Milk Transformation 124
cDNA-amplified fragment length polymorphism to study the transcriptional responses of Lactobacillus rhamnosus growing in cheese-like medium 123
A new validated HPLC-FLD method for detecting ochratoxin A in dry-cured meat and in blue cheese 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
Community and Dynamics of Lactic Acid Bacteria in Grana Padano Cheese: a survey. 121
Amino acid requirements and peptidase activities of Streptococcus salivarius subsp. thermophilus 121
Antibiotico-Resistenza. Un problema emergente anche per il settore caseario? 120
Recovery and Identification of Bovine Colostrum Microflora Using Traditional and Molecular Approaches 120
Impedometric analysis applied to food microbiology 119
Biochemical and molecular characterisation of surface layer proteins: efficient tools to study the ecological diversity of Lactobacillus helveticus (0245) 119
Lysozyme affects the microbial catabolism of free arginine in raw-milk hard cheeses 119
Development of lactic acid-fermented tomato products 119
Comparative genomics and transcriptional analysis of prophages identified in the genomes of Lactobacillus gasseri, Lactobacillus salivarius and Lactobacillus casei. 118
Antibiotic resistance of lactobacilli isolated from two Italianhard cheeses 118
Solid state lactic acid fermentation: A strategy to improve wheat bran functionality 118
Solid-state fermentation of Arthrospira platensis to implement new food products: evaluation of stabilization treatments and bacterial growth on the volatile fraction 118
Amino acid requirements and peptidase activities of Streptococcus salivarius subsp. thermophilius. 118
Novel insights on pink discoloration in cheese: The case of Pecorino Toscano 117
Survival Strategy and Metabolic Capabilities of NSLAB during Cheese Ripening 117
AFLP protocol comparison for microbial diversity fingerprinting 117
Effect of protein hydrolizates on growth kinetics and aminopeptidase activities of Lactobacillus 116
Evaluation of cell viability and bacterial composition of the Grana Padano whey starter ecosystem 116
Evaluation of bacterial comunities belonging to natural whey starters by lenghth heterogeneity-PCR 115
A new simple medium for the detection of Enterococcus faecalis and Enterococcus faecium by measurement of conductance cheanges 115
Totale 14.273
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Categoria #
all - tutte 120.690
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 120.690
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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
2025/20268.492 1.459 1.335 1.676 1.482 2.051 489 0 0 0 0 0 0
Totale 33.278