IRIS
MUCCHETTI, Germano
 Distribuzione geografica
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Continente #
NA - Nord America 2.341
EU - Europa 2.144
AS - Asia 1.072
SA - Sud America 18
AF - Africa 14
Continente sconosciuto - Info sul continente non disponibili 7
OC - Oceania 3
Totale 5.599
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Nazione #
US - Stati Uniti d'America 2.303
CN - Cina 626
IT - Italia 501
IE - Irlanda 496
SG - Singapore 336
SE - Svezia 331
FI - Finlandia 225
UA - Ucraina 215
DE - Germania 191
GB - Regno Unito 57
FR - Francia 39
IN - India 39
CA - Canada 37
TR - Turchia 36
AT - Austria 17
BE - Belgio 17
CZ - Repubblica Ceca 12
IR - Iran 12
NL - Olanda 10
VN - Vietnam 10
CI - Costa d'Avorio 8
EU - Europa 7
BR - Brasile 6
AR - Argentina 5
HU - Ungheria 5
JP - Giappone 5
CH - Svizzera 4
ES - Italia 4
PL - Polonia 4
PT - Portogallo 4
DK - Danimarca 3
EG - Egitto 3
RU - Federazione Russa 3
AU - Australia 2
EC - Ecuador 2
HK - Hong Kong 2
LT - Lituania 2
NG - Nigeria 2
PE - Perù 2
PK - Pakistan 2
RO - Romania 2
BG - Bulgaria 1
CL - Cile 1
CO - Colombia 1
DZ - Algeria 1
GL - Groenlandia 1
KR - Corea 1
MY - Malesia 1
NO - Norvegia 1
NZ - Nuova Zelanda 1
PH - Filippine 1
TH - Thailandia 1
VE - Venezuela 1
Totale 5.599
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Città #
Dublin 489
Chandler 435
Jacksonville 268
Singapore 256
Beijing 182
Ann Arbor 118
Boardman 113
Santa Clara 112
Dearborn 110
Ashburn 109
Princeton 92
Parma 83
Nanjing 77
San Mateo 70
Shanghai 58
Wilmington 49
Des Moines 36
Toronto 34
Nanchang 32
New York 30
Seattle 30
Izmir 29
Kunming 28
Shenyang 28
Hebei 27
Milan 27
Hefei 26
Munich 26
Bologna 24
Rome 23
Bremen 21
Helsinki 20
Tianjin 20
Jinan 19
Los Angeles 18
Marseille 18
Brussels 17
Vienna 17
Chicago 16
Woodbridge 16
Berkeley 14
Jiaxing 14
Turin 14
Genova 13
Changsha 12
Knoxville 12
Leawood 12
Guangzhou 11
Nardò 10
Monmouth Junction 9
Padova 9
Abidjan 8
Augusta 8
Dong Ket 8
Zhengzhou 8
Ballymote 7
Brescia 7
Fidenza 7
Florence 7
Haikou 7
Hangzhou 7
Pune 7
Cambridge 6
Ningbo 6
Paris 6
Pisa 6
Ardabil 5
Borås 5
Brno 5
Mumbai 5
Naples 5
Norwalk 5
Tulsa 5
Amsterdam 4
Azzanello 4
Buenos Aires 4
Dallas 4
Diyarbakır 4
Fairfield 4
Fremont 4
Fuzhou 4
Houston 4
Rockville 4
Taizhou 4
Aarhus 3
Bitonto 3
Castelfranco Emilia 3
Fabriano 3
Kochi 3
Leipzig 3
London 3
Mississauga 3
Nocera Inferiore 3
Raleigh 3
Reggio Nell'emilia 3
San Prospero 3
Southend 3
Tokyo 3
Torre del Greco 3
Udine 3
Totale 3.565
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Nome #
Microbiologia e tecnologia lattiero casearia. Qualità e Sicurezza 122
Heat resistance of Listeria monocytogenes in dairy matrices involved in Mozzarella di Bufala Campana PDO cheese 109
Pyroglutamic acid in cheese: presence, origin and correlation with the ripening time of Grana padano cheese. 103
Microstructure changes of processed cream cheeses observed using confocal Raman spectroscopy 103
The microbiota of Mozzarella di Bufala Campana PDO cheese: a study across the manufacturing process 95
Italian and Italian-style hard cooked cheeses: Predictive formulas for Parmigiano-Reggiano 24-h cheese yield 93
Characterization of whey protein gel with near-infrared spectroscopy 92
Dinamiche delle popolazioni microbiche nel formaggio Grana Padano. 91
Linee Guida per il miglioramento delle caratteristiche di formaggi "storici" del caseificio siciliano: elementi per una discussione 87
Caratteristiche dei latti a diverso contenuto di k-caseina B e resa in formaggio Parmigiano-Reggiano. 86
Physical characterization of whole and skim dried milk powders 82
Effetti di colture starter e coagulanti innovativi sul processo produttivo della crescenza: resa casearia e caratteristiche 82
Characterization of Listeria monocytogenes strains isolated from Gorgonzola cheese rinds 81
Characteristics of Some Important Italian Cheeses 80
Ability of a wild Weissella strain to modify viscosity of fermented milk 79
Application of NIR spectroscopy and image analysis for the characterisation of grated Parmigiano-Reggiano cheese 78
Integrated membrane and conventional processes applied to milk processing 78
Behaviour and adhesion capacity of Listeria monocytogenes on Mozzarella di Bufala Campana PDO cheese and in fluids involved in the production process 76
Antibiotico-Resistenza. Un problema emergente anche per il settore caseario? 74
Valorizzazione di formaggi di areali lombardi. Latte 30 (4) 28-34 74
Effect of fermentation-produced camel chymosin on quality of Crescenza cheese 74
Characterization of commercial dried milk and some of its derivatives by differential scanning calorimetry 73
Analysis of Conductance Changes as a Growth Index of Lactic Acid Bacteria in Milk 72
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. 71
Development of a continuous dense phase carbon dioxide treatment for the microbial stabilization of apple juice 71
Differential scanning calorimetry application to freeze-dried milk and milk fractions 70
Effect of freezing and thawing processes on high-moisture Mozzarella cheese rheological and physical properties 69
Cheese True Density Prediction by Linear Equations. 68
Electrical conductivity changes in milk caused by acidification: determining factors. 66
Development and Validation of CFD Models of Thermal Treatment on Milk Whey Proteins Dispersion In Batch and Continuous Process Condition 66
Mozzarella, standardizzare il latte con le proteine concentrate 65
Presence of peptidase activities in different varietes of cheese 65
Technological, microbiological and chemical characteristics of Pannerone, a traditional Italian raw milk cheese 65
Analysis of conductance chenges as a growth index of lactic acid bacteria in milk 65
Detection of cow milk in cooked buffalo Mozzarella used as Pizza topping 64
The fate of pathogenic bacteria during the spontaneous creaming process of raw milk: a laboratory-scale study. 64
Considerazioni sul sieroinnesto naturale per il Grana 63
The oligopeptides of sweet and acid whey 63
Crescita di batteri lattici e cinetica di rilascio di attività enzimatiche in formaggi a pasta dura prodotti con differenti cicli termici di caseificazione 61
CHARACTERISATION OF eSCHERICHIA COLI ISOLATED FROM RAW MILK CHEESES 61
Peptidase activity in various species of dairy thermophilic lactobacilli 60
Lactic acid bacteria peptidase activities: model system to investigate the role in Grana cheese ripening 60
Un sistema modello per prevedere l'attività amminopeptidasica dei batteri lattici durante la maturazione del Parmigiano Reggiano 59
Microbiological stabilization of whey by cross flow microfiltration 59
The pre-concentration of milk by nanofiltration in the production of Quarg-type fresh cheeses. 59
Application of Recombined Milk to Produce Crescenza-Type Cheese in Laboratory-Scale Cheesemaking: Implications on Technology and Sensory Properties 59
Presenza di attività peptidasiche in formaggio Grana Padano e Parmigiano Reggiano e in lattobacilli termofili isolati dai rispettivi sieroinnesti naturali. 58
Proteolytic oligopeptides as molecular markers for the presence of cows' milk in fresh cheeses derived from sheep milk 57
A Model to Assess LAB Aminopeptidase Activities in Parmigiano Reggiano Cheese During Ripening 57
Effect of stretching with brine on the composition and yield of high moisture Mozzarella cheese 56
Integrated membrane and conventional processes applied to milk processing 56
Influence of cheese-making technology on composition and microbiological characteristics of Vastedda cheese 56
Comportamento di Enterobacteriaceae in substrati sintetici acidificati ed in prove di caseificazione a formaggio molle. 56
La frazione magra ricavabile dalla centrifugazione di crema di affioramento è latte magro o sottoprodotto? 55
Whey ultrafiltration: evaluation of protein retention with different membranes 55
Natural convective cooling of cheese: Predictive model and validation of heat exchange simulation 55
Invited Review: Microbial evolution in raw milk, long-ripened cheeses produced using undefined natural whey starters 55
Use of milk protein concentrate to standardize milk composition in Italian citric Mozzarella cheese making 54
L'importanza della flora lattica nativa del latte per la caratterizzazione delle produzioni DOP. 54
Presenza di attività peptidasiche in formaggio 53
Spatiotemporal Characterization of Texture of Crescenza Cheese, a Soft Fresh Italian Cheese 52
Effect of frozen and refrigerated storage on proteolysis and physicochemical properties of high-moisture citric mozzarella cheese 52
High Pressare Processing of blue cheeses and inactivation of Listeria monocytogenes (0460) 50
null 50
Influence of the Temperature Gradient on the Growth of Thermophilic Lactobacilli Used as Natural Starters in Grana Cheese 50
Synthetic peptides as substrate for assaying the proteolytic activity of Lactobacillus helveticus 50
High-pressure processing of Gorgonzola Cheese: Influence on Listeria monocytogenes inactivation and on sensory characteristics 49
La valorizzazione del latte e la produzione di latte alimentare 49
Ripening of Nostrano Valtrompia PDO Cheese in Different Storage Conditions: Influence on Chemical, Physical and Sensory Properties 49
La Ricotta: latticino per eccellenza 48
First experiences in developing, applyng and verifyng an HACCP system in very small dairy plants. 48
Latte crudo e strategie comunicative 48
A coupled photogrammetric–finite element method approach to model irregular shape product freezing: Mozzarella cheese case 48
Evolution of lactic acid microflora during Grana cheesemaking and ripening. 47
Freezing as a solution to preserve the quality of dairy products: the case of milk, curds and cheese 47
Effect of washing with high pressure water spray on removal of Listeria innocua from Gorgonzola cheese rind. 47
Water status and dynamics of high-moisture Mozzarella cheese as affected by frozen and refrigerated storage 47
Influente of the temperature gradient on the growth of thermophilic lactobacilli used as natural starter in Grana cheese. 45
DOP: riflessioni critiche sul significato della denominazione e implicazioni per il trasferimento sul piano pratico-applicativo delle norme di attuazione. 45
Influenza della fase di acidificazione della cagliata sullo sviluppo di coliformi ed Eschericjia coli in formaggio molle. 45
Parmigiano Reggiano and Grana Padano Cheese Curd Grains Size and Distribution by Image Analysis 44
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 43
Applicability of Confocal Raman Microscopy to Observe Microstructural Modifications of Cream Cheeses as Influenced by Freezing 42
Milk Quality and Processing 41
From milk to the cheese: technological criteria determining the quality of the cheese. 41
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 40
Il formaggio Pecorino Toscano. 38
L’evoluzione delle tecnologie 35
The oligopeptides of sweet and acid cheese whey 35
Lysozyme: Activity against clostridia and use in cheese production - a review 33
Milk Preparation for Further Processing into Dairy Products 30
Ser Parmigiano Reggiano (ChNP): produkt, technologia i cechy 27
Characterisation of Listeria monocytogenes strains isolated from Italian cheeses and dairy environment. 26
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Management of Listeria monocytogenes risk during cheese-making and shelf life of Mozzarella di Bufala Campana PDO cheese 23
Totale 5.724
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Categoria #
all - tutte 22.427
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 22.427
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020612 0 0 0 0 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
2023/2024697 37 59 44 26 81 118 67 74 25 32 53 81
2024/2025664 49 120 130 157 208 0 0 0 0 0 0 0
Totale 5.724