IRIS
MUCCHETTI, Germano
 Distribuzione geografica
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Continente #
NA - Nord America 2.053
EU - Europa 2.010
AS - Asia 727
SA - Sud America 17
AF - Africa 7
Continente sconosciuto - Info sul continente non disponibili 7
OC - Oceania 3
Totale 4.824
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Nazione #
US - Stati Uniti d'America 2.017
CN - Cina 593
IE - Irlanda 492
IT - Italia 429
SE - Svezia 331
FI - Finlandia 225
UA - Ucraina 215
DE - Germania 158
GB - Regno Unito 55
IN - India 38
CA - Canada 35
TR - Turchia 35
SG - Singapore 30
FR - Francia 20
AT - Austria 17
BE - Belgio 15
CZ - Repubblica Ceca 12
IR - Iran 12
NL - Olanda 10
VN - Vietnam 10
EU - Europa 7
AR - Argentina 5
BR - Brasile 5
HU - Ungheria 5
CH - Svizzera 4
PL - Polonia 4
PT - Portogallo 4
DK - Danimarca 3
EG - Egitto 3
ES - Italia 3
AU - Australia 2
EC - Ecuador 2
JP - Giappone 2
LT - Lituania 2
NG - Nigeria 2
PE - Perù 2
PK - Pakistan 2
RO - Romania 2
RU - Federazione Russa 2
BG - Bulgaria 1
CI - Costa d'Avorio 1
CL - Cile 1
CO - Colombia 1
DZ - Algeria 1
GL - Groenlandia 1
HK - Hong Kong 1
KR - Corea 1
MY - Malesia 1
NO - Norvegia 1
NZ - Nuova Zelanda 1
PH - Filippine 1
TH - Thailandia 1
VE - Venezuela 1
Totale 4.824
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Città #
Dublin 485
Chandler 435
Jacksonville 268
Beijing 180
Ann Arbor 118
Dearborn 110
Ashburn 103
Princeton 92
Nanjing 77
San Mateo 70
Parma 69
Wilmington 49
Shanghai 43
Des Moines 36
Nanchang 32
Toronto 32
New York 30
Seattle 30
Izmir 29
Kunming 28
Shenyang 28
Hebei 27
Hefei 26
Milan 23
Rome 23
Bremen 21
Helsinki 20
Tianjin 20
Jinan 19
Bologna 17
Los Angeles 17
Vienna 17
Woodbridge 16
Brussels 15
Berkeley 14
Boardman 14
Jiaxing 14
Genova 13
Changsha 12
Leawood 12
Turin 12
Guangzhou 9
Monmouth Junction 9
Augusta 8
Dong Ket 8
Knoxville 8
Zhengzhou 8
Ballymote 7
Brescia 7
Haikou 7
Hangzhou 7
Padova 7
Pune 7
Cambridge 6
Ningbo 6
Paris 6
Pisa 6
Ardabil 5
Borås 5
Brno 5
Mumbai 5
Norwalk 5
Tulsa 5
Amsterdam 4
Azzanello 4
Buenos Aires 4
Diyarbakır 4
Fairfield 4
Fidenza 4
Fremont 4
Fuzhou 4
Houston 4
Rockville 4
Taizhou 4
Aarhus 3
Bitonto 3
Castelfranco Emilia 3
Chicago 3
Fabriano 3
Kochi 3
London 3
Mississauga 3
Nocera Inferiore 3
Raleigh 3
Reggio Nell'emilia 3
San Prospero 3
Southend 3
Torre del Greco 3
Udine 3
Al `Atabah 2
Atlanta 2
Auburn Hills 2
Avellino 2
Baotou 2
Cantu 2
Castell'arquato 2
Chengdu 2
Corsico 2
Córdoba 2
Esslingen am Neckar 2
Totale 2.953
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Nome #
Heat resistance of Listeria monocytogenes in dairy matrices involved in Mozzarella di Bufala Campana PDO cheese 98
Pyroglutamic acid in cheese: presence, origin and correlation with the ripening time of Grana padano cheese. 94
Microbiologia e tecnologia lattiero casearia. Qualità e Sicurezza 93
Italian and Italian-style hard cooked cheeses: Predictive formulas for Parmigiano-Reggiano 24-h cheese yield 86
Linee Guida per il miglioramento delle caratteristiche di formaggi "storici" del caseificio siciliano: elementi per una discussione 83
Dinamiche delle popolazioni microbiche nel formaggio Grana Padano. 82
Caratteristiche dei latti a diverso contenuto di k-caseina B e resa in formaggio Parmigiano-Reggiano. 80
Microstructure changes of processed cream cheeses observed using confocal Raman spectroscopy 80
Characterization of whey protein gel with near-infrared spectroscopy 78
Characterization of Listeria monocytogenes strains isolated from Gorgonzola cheese rinds 73
Characteristics of Some Important Italian Cheeses 73
Effetti di colture starter e coagulanti innovativi sul processo produttivo della crescenza: resa casearia e caratteristiche 69
Physical characterization of whole and skim dried milk powders 68
Integrated membrane and conventional processes applied to milk processing 68
Application of NIR spectroscopy and image analysis for the characterisation of grated Parmigiano-Reggiano cheese 67
Ability of a wild Weissella strain to modify viscosity of fermented milk 67
Valorizzazione di formaggi di areali lombardi. Latte 30 (4) 28-34 66
Characterization of commercial dried milk and some of its derivatives by differential scanning calorimetry 66
Effect of fermentation-produced camel chymosin on quality of Crescenza cheese 66
Antibiotico-Resistenza. Un problema emergente anche per il settore caseario? 65
Differential scanning calorimetry application to freeze-dried milk and milk fractions 64
Cheese True Density Prediction by Linear Equations. 62
Analysis of Conductance Changes as a Growth Index of Lactic Acid Bacteria in Milk 60
Behaviour and adhesion capacity of Listeria monocytogenes on Mozzarella di Bufala Campana PDO cheese and in fluids involved in the production process 60
Presence of peptidase activities in different varietes of cheese 59
Technological, microbiological and chemical characteristics of Pannerone, a traditional Italian raw milk cheese 59
Electrical conductivity changes in milk caused by acidification: determining factors. 59
Development and Validation of CFD Models of Thermal Treatment on Milk Whey Proteins Dispersion In Batch and Continuous Process Condition 59
Effect of freezing and thawing processes on high-moisture Mozzarella cheese rheological and physical properties 59
The oligopeptides of sweet and acid whey 58
Mozzarella, standardizzare il latte con le proteine concentrate 57
Analysis of conductance chenges as a growth index of lactic acid bacteria in milk 57
The fate of pathogenic bacteria during the spontaneous creaming process of raw milk: a laboratory-scale study. 57
Development of a continuous dense phase carbon dioxide treatment for the microbial stabilization of apple juice 57
The microbiota of Mozzarella di Bufala Campana PDO cheese: a study across the manufacturing process 55
Peptidase activity in various species of dairy thermophilic lactobacilli 55
Crescita di batteri lattici e cinetica di rilascio di attività enzimatiche in formaggi a pasta dura prodotti con differenti cicli termici di caseificazione 55
Detection of cow milk in cooked buffalo Mozzarella used as Pizza topping 55
Lactic acid bacteria peptidase activities: model system to investigate the role in Grana cheese ripening 54
Considerazioni sul sieroinnesto naturale per il Grana 54
The pre-concentration of milk by nanofiltration in the production of Quarg-type fresh cheeses. 54
CHARACTERISATION OF eSCHERICHIA COLI ISOLATED FROM RAW MILK CHEESES 53
Presenza di attività peptidasiche in formaggio Grana Padano e Parmigiano Reggiano e in lattobacilli termofili isolati dai rispettivi sieroinnesti naturali. 53
Microbiological stabilization of whey by cross flow microfiltration 53
Proteolytic oligopeptides as molecular markers for the presence of cows' milk in fresh cheeses derived from sheep milk 52
Un sistema modello per prevedere l'attività amminopeptidasica dei batteri lattici durante la maturazione del Parmigiano Reggiano 51
Influence of cheese-making technology on composition and microbiological characteristics of Vastedda cheese 51
Natural convective cooling of cheese: Predictive model and validation of heat exchange simulation 50
Effect of stretching with brine on the composition and yield of high moisture Mozzarella cheese 50
Integrated membrane and conventional processes applied to milk processing 50
null 50
La frazione magra ricavabile dalla centrifugazione di crema di affioramento è latte magro o sottoprodotto? 49
Whey ultrafiltration: evaluation of protein retention with different membranes 49
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. 49
Comportamento di Enterobacteriaceae in substrati sintetici acidificati ed in prove di caseificazione a formaggio molle. 49
Use of milk protein concentrate to standardize milk composition in Italian citric Mozzarella cheese making 48
Invited Review: Microbial evolution in raw milk, long-ripened cheeses produced using undefined natural whey starters 48
Application of Recombined Milk to Produce Crescenza-Type Cheese in Laboratory-Scale Cheesemaking: Implications on Technology and Sensory Properties 48
A Model to Assess LAB Aminopeptidase Activities in Parmigiano Reggiano Cheese During Ripening 46
L'importanza della flora lattica nativa del latte per la caratterizzazione delle produzioni DOP. 46
High-pressure processing of Gorgonzola Cheese: Influence on Listeria monocytogenes inactivation and on sensory characteristics 45
Effect of frozen and refrigerated storage on proteolysis and physicochemical properties of high-moisture citric mozzarella cheese 45
Presenza di attività peptidasiche in formaggio 44
Synthetic peptides as substrate for assaying the proteolytic activity of Lactobacillus helveticus 44
Spatiotemporal Characterization of Texture of Crescenza Cheese, a Soft Fresh Italian Cheese 44
High Pressare Processing of blue cheeses and inactivation of Listeria monocytogenes (0460) 43
First experiences in developing, applyng and verifyng an HACCP system in very small dairy plants. 43
Latte crudo e strategie comunicative 43
La valorizzazione del latte e la produzione di latte alimentare 43
Influence of the Temperature Gradient on the Growth of Thermophilic Lactobacilli Used as Natural Starters in Grana Cheese 43
Evolution of lactic acid microflora during Grana cheesemaking and ripening. 42
Freezing as a solution to preserve the quality of dairy products: the case of milk, curds and cheese 42
Effect of washing with high pressure water spray on removal of Listeria innocua from Gorgonzola cheese rind. 42
La Ricotta: latticino per eccellenza 41
Influenza della fase di acidificazione della cagliata sullo sviluppo di coliformi ed Eschericjia coli in formaggio molle. 41
Influente of the temperature gradient on the growth of thermophilic lactobacilli used as natural starter in Grana cheese. 40
Partial substitution of 40 g/100 g fresh milk with reconstituted low heat skim milk powder in high-moisture mozzarella cheese production: Rheological and water-related properties 40
DOP: riflessioni critiche sul significato della denominazione e implicazioni per il trasferimento sul piano pratico-applicativo delle norme di attuazione. 40
Water status and dynamics of high-moisture Mozzarella cheese as affected by frozen and refrigerated storage 39
A coupled photogrammetric–finite element method approach to model irregular shape product freezing: Mozzarella cheese case 38
Ripening of Nostrano Valtrompia PDO Cheese in Different Storage Conditions: Influence on Chemical, Physical and Sensory Properties 37
From milk to the cheese: technological criteria determining the quality of the cheese. 36
Parmigiano Reggiano and Grana Padano Cheese Curd Grains Size and Distribution by Image Analysis 35
Applicability of Confocal Raman Microscopy to Observe Microstructural Modifications of Cream Cheeses as Influenced by Freezing 35
Milk Quality and Processing 34
Il formaggio Pecorino Toscano. 33
Segmentation of Parmigiano Reggiano dairies according to cheese-making technology and relationships with the aspect of the cheese curd surface at the moment of its extraction from the cheese vat 31
L’evoluzione delle tecnologie 29
The oligopeptides of sweet and acid cheese whey 29
Lysozyme: Activity against clostridia and use in cheese production - a review 27
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Milk Preparation for Further Processing into Dairy Products 25
Ser Parmigiano Reggiano (ChNP): produkt, technologia i cechy 22
Characterisation of Listeria monocytogenes strains isolated from Italian cheeses and dairy environment. 20
Management of Listeria monocytogenes risk during cheese-making and shelf life of Mozzarella di Bufala Campana PDO cheese 11
Totale 4.948
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Categoria #
all - tutte 17.161
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 17.161
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/201970 0 0 0 0 0 0 0 0 0 0 57 13
2019/2020989 151 156 59 11 89 91 107 41 71 125 32 56
2020/2021613 1 62 30 15 87 25 72 14 131 9 150 17
2021/2022472 8 17 13 13 14 9 77 69 15 45 14 178
2022/20231.692 168 166 78 134 144 172 14 106 617 9 60 24
2023/2024585 37 59 44 26 81 118 67 74 25 32 22 0
Totale 4.948