IRIS
MUCCHETTI, Germano
 Distribuzione geografica
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Continente #
NA - Nord America 3.483
AS - Asia 2.762
EU - Europa 2.588
SA - Sud America 538
AF - Africa 134
Continente sconosciuto - Info sul continente non disponibili 7
OC - Oceania 4
Totale 9.516
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Nazione #
US - Stati Uniti d'America 3.385
SG - Singapore 1.124
CN - Cina 908
IT - Italia 622
IE - Irlanda 497
BR - Brasile 430
SE - Svezia 334
FI - Finlandia 250
HK - Hong Kong 244
DE - Germania 237
UA - Ucraina 219
VN - Vietnam 211
NL - Olanda 111
GB - Regno Unito 95
ZA - Sudafrica 93
IN - India 69
CA - Canada 61
RU - Federazione Russa 59
TR - Turchia 47
FR - Francia 45
AR - Argentina 44
MX - Messico 26
KR - Corea 22
AT - Austria 21
ID - Indonesia 20
BE - Belgio 17
EC - Ecuador 17
PL - Polonia 17
BD - Bangladesh 16
IQ - Iraq 15
IR - Iran 15
CZ - Repubblica Ceca 14
JP - Giappone 14
ES - Italia 13
MA - Marocco 13
PK - Pakistan 12
CL - Cile 10
PE - Perù 10
CI - Costa d'Avorio 8
VE - Venezuela 8
EU - Europa 7
CO - Colombia 6
EG - Egitto 6
HU - Ungheria 6
SY - Repubblica araba siriana 6
BO - Bolivia 5
DK - Danimarca 5
LT - Lituania 5
UZ - Uzbekistan 5
CH - Svizzera 4
JO - Giordania 4
LB - Libano 4
PT - Portogallo 4
PY - Paraguay 4
AE - Emirati Arabi Uniti 3
HN - Honduras 3
NP - Nepal 3
SA - Arabia Saudita 3
UY - Uruguay 3
AU - Australia 2
BG - Bulgaria 2
BY - Bielorussia 2
DO - Repubblica Dominicana 2
DZ - Algeria 2
IL - Israele 2
JM - Giamaica 2
KH - Cambogia 2
NG - Nigeria 2
NO - Norvegia 2
NZ - Nuova Zelanda 2
OM - Oman 2
RO - Romania 2
TG - Togo 2
TH - Thailandia 2
TN - Tunisia 2
AF - Afghanistan, Repubblica islamica di 1
AM - Armenia 1
BA - Bosnia-Erzegovina 1
BH - Bahrain 1
BN - Brunei Darussalam 1
ET - Etiopia 1
GE - Georgia 1
GL - Groenlandia 1
GR - Grecia 1
KE - Kenya 1
KZ - Kazakistan 1
MD - Moldavia 1
MY - Malesia 1
NI - Nicaragua 1
PA - Panama 1
PH - Filippine 1
PS - Palestinian Territory 1
RS - Serbia 1
SC - Seychelles 1
SK - Slovacchia (Repubblica Slovacca) 1
SN - Senegal 1
SR - Suriname 1
SV - El Salvador 1
TZ - Tanzania 1
YT - Mayotte 1
Totale 9.516
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Città #
Singapore 528
Dublin 490
Chandler 435
Ashburn 380
Santa Clara 329
Beijing 278
Jacksonville 269
Hong Kong 243
Dallas 197
Boardman 146
Ann Arbor 118
Dearborn 110
Parma 103
Princeton 92
Ho Chi Minh City 89
Johannesburg 84
Nanjing 77
San Mateo 70
Munich 64
Shanghai 64
Los Angeles 59
Hefei 54
New York 50
Wilmington 49
São Paulo 48
Hanoi 39
Toronto 38
Des Moines 36
Milan 35
Nanchang 33
Seattle 32
Bologna 30
Columbus 30
Izmir 29
Shenyang 29
Kunming 28
Rome 28
Hebei 27
Moscow 25
Tianjin 23
Helsinki 22
Turku 22
Bremen 21
Buffalo 21
Chicago 21
Seoul 21
Jinan 20
Vienna 20
Marseille 18
Brussels 17
The Dalles 17
Changsha 16
Turin 16
Woodbridge 16
Guangzhou 15
Berkeley 14
Council Bluffs 14
Jiaxing 14
Brescia 13
Genova 13
Jakarta 12
Knoxville 12
Leawood 12
London 12
Curitiba 11
Honolulu 11
Rio de Janeiro 11
Tokyo 11
Amsterdam 10
Guayaquil 10
Lima 10
Nardò 10
Padova 10
Warsaw 10
Atlanta 9
Chennai 9
Hangzhou 9
Houston 9
Monmouth Junction 9
Vahrn 9
Zhengzhou 9
Abidjan 8
Augusta 8
Boston 8
Dong Ket 8
Florence 8
Montreal 8
Ballymote 7
Brooklyn 7
Buenos Aires 7
Da Nang 7
Fidenza 7
Haikou 7
Naples 7
Poplar 7
Pune 7
Baghdad 6
Biên Hòa 6
Brasília 6
Cambridge 6
Totale 5.589
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Nome #
Microbiologia e tecnologia lattiero casearia. Qualità e Sicurezza 187
The microbiota of Mozzarella di Bufala Campana PDO cheese: a study across the manufacturing process 180
Ability of a wild Weissella strain to modify viscosity of fermented milk 159
Heat resistance of Listeria monocytogenes in dairy matrices involved in Mozzarella di Bufala Campana PDO cheese 157
Microstructure changes of processed cream cheeses observed using confocal Raman spectroscopy 157
Effetti di colture starter e coagulanti innovativi sul processo produttivo della crescenza: resa casearia e caratteristiche 155
Characterization of whey protein gel with near-infrared spectroscopy 154
Caratteristiche dei latti a diverso contenuto di k-caseina B e resa in formaggio Parmigiano-Reggiano. 147
Pyroglutamic acid in cheese: presence, origin and correlation with the ripening time of Grana padano cheese. 140
Physical characterization of whole and skim dried milk powders 140
Application of NIR spectroscopy and image analysis for the characterisation of grated Parmigiano-Reggiano cheese 136
Effect of fermentation-produced camel chymosin on quality of Crescenza cheese 136
Effect of freezing and thawing processes on high-moisture Mozzarella cheese rheological and physical properties 134
Characterization of commercial dried milk and some of its derivatives by differential scanning calorimetry 133
Characterization of Listeria monocytogenes strains isolated from Gorgonzola cheese rinds 133
Application of Recombined Milk to Produce Crescenza-Type Cheese in Laboratory-Scale Cheesemaking: Implications on Technology and Sensory Properties 133
Characteristics of Some Important Italian Cheeses 132
Dinamiche delle popolazioni microbiche nel formaggio Grana Padano. 128
Analysis of Conductance Changes as a Growth Index of Lactic Acid Bacteria in Milk 128
Italian and Italian-style hard cooked cheeses: Predictive formulas for Parmigiano-Reggiano 24-h cheese yield 127
Cheese True Density Prediction by Linear Equations. 127
Behaviour and adhesion capacity of Listeria monocytogenes on Mozzarella di Bufala Campana PDO cheese and in fluids involved in the production process 127
Considerazioni sul sieroinnesto naturale per il Grana 126
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 125
Linee Guida per il miglioramento delle caratteristiche di formaggi "storici" del caseificio siciliano: elementi per una discussione 123
Antibiotico-Resistenza. Un problema emergente anche per il settore caseario? 119
Differential scanning calorimetry application to freeze-dried milk and milk fractions 115
Technological, microbiological and chemical characteristics of Pannerone, a traditional Italian raw milk cheese 113
Analysis of conductance chenges as a growth index of lactic acid bacteria in milk 112
Development and Validation of CFD Models of Thermal Treatment on Milk Whey Proteins Dispersion In Batch and Continuous Process Condition 112
Effect of frozen and refrigerated storage on proteolysis and physicochemical properties of high-moisture citric mozzarella cheese 112
Integrated membrane and conventional processes applied to milk processing 111
Freezing as a solution to preserve the quality of dairy products: the case of milk, curds and cheese 107
A Model to Assess LAB Aminopeptidase Activities in Parmigiano Reggiano Cheese During Ripening 106
Detection of cow milk in cooked buffalo Mozzarella used as Pizza topping 105
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. 103
Applicability of Confocal Raman Microscopy to Observe Microstructural Modifications of Cream Cheeses as Influenced by Freezing 103
Comportamento di Enterobacteriaceae in substrati sintetici acidificati ed in prove di caseificazione a formaggio molle. 103
Presenza di attività peptidasiche in formaggio Grana Padano e Parmigiano Reggiano e in lattobacilli termofili isolati dai rispettivi sieroinnesti naturali. 101
A coupled photogrammetric–finite element method approach to model irregular shape product freezing: Mozzarella cheese case 100
Whey ultrafiltration: evaluation of protein retention with different membranes 99
Mozzarella, standardizzare il latte con le proteine concentrate 98
Valorizzazione di formaggi di areali lombardi. Latte 30 (4) 28-34 98
Development of a continuous dense phase carbon dioxide treatment for the microbial stabilization of apple juice 98
Natural convective cooling of cheese: Predictive model and validation of heat exchange simulation 97
Influence of the Temperature Gradient on the Growth of Thermophilic Lactobacilli Used as Natural Starters in Grana Cheese 97
Structural and Physico-Chemical Changes of Mozzarella di Bufala Campana Cheese Influenced by Covering Liquid Composition 96
CHARACTERISATION OF eSCHERICHIA COLI ISOLATED FROM RAW MILK CHEESES 95
Peptidase activity in various species of dairy thermophilic lactobacilli 94
Crescita di batteri lattici e cinetica di rilascio di attività enzimatiche in formaggi a pasta dura prodotti con differenti cicli termici di caseificazione 94
Presence of peptidase activities in different varietes of cheese 94
Electrical conductivity changes in milk caused by acidification: determining factors. 94
The pre-concentration of milk by nanofiltration in the production of Quarg-type fresh cheeses. 93
La frazione magra ricavabile dalla centrifugazione di crema di affioramento è latte magro o sottoprodotto? 91
Effect of stretching with brine on the composition and yield of high moisture Mozzarella cheese 89
Lactic acid bacteria peptidase activities: model system to investigate the role in Grana cheese ripening 89
Spatiotemporal Characterization of Texture of Crescenza Cheese, a Soft Fresh Italian Cheese 88
Un sistema modello per prevedere l'attività amminopeptidasica dei batteri lattici durante la maturazione del Parmigiano Reggiano 87
The fate of pathogenic bacteria during the spontaneous creaming process of raw milk: a laboratory-scale study. 86
Influence of cheese-making technology on composition and microbiological characteristics of Vastedda cheese 86
The oligopeptides of sweet and acid whey 86
Invited Review: Microbial evolution in raw milk, long-ripened cheeses produced using undefined natural whey starters 86
Microbiological stabilization of whey by cross flow microfiltration 85
Ripening of Nostrano Valtrompia PDO Cheese in Different Storage Conditions: Influence on Chemical, Physical and Sensory Properties 85
Latte crudo e strategie comunicative 81
Use of milk protein concentrate to standardize milk composition in Italian citric Mozzarella cheese making 81
Presenza di attività peptidasiche in formaggio 81
High-pressure processing of Gorgonzola Cheese: Influence on Listeria monocytogenes inactivation and on sensory characteristics 80
Integrated membrane and conventional processes applied to milk processing 80
Production, composition, and calcium and phosphorus in vitro gastrointestinal digestibility of free phosphate (FriP) Caciotta cheese with a high calcium/phosphorus ratio 79
Proteolytic oligopeptides as molecular markers for the presence of cows' milk in fresh cheeses derived from sheep milk 79
Synthetic peptides as substrate for assaying the proteolytic activity of Lactobacillus helveticus 77
Effect of washing with high pressure water spray on removal of Listeria innocua from Gorgonzola cheese rind. 76
L'importanza della flora lattica nativa del latte per la caratterizzazione delle produzioni DOP. 76
Evolution of lactic acid microflora during Grana cheesemaking and ripening. 75
Management of Listeria monocytogenes risk during cheese-making and shelf life of Mozzarella di Bufala Campana PDO cheese 74
High Pressare Processing of blue cheeses and inactivation of Listeria monocytogenes (0460) 74
Parmigiano Reggiano and Grana Padano Cheese Curd Grains Size and Distribution by Image Analysis 74
La valorizzazione del latte e la produzione di latte alimentare 74
Characterisation of Listeria monocytogenes strains isolated from Italian cheeses and dairy environment. 74
Water status and dynamics of high-moisture Mozzarella cheese as affected by frozen and refrigerated storage 74
Ser Parmigiano Reggiano (ChNP): produkt, technologia i cechy 74
Influente of the temperature gradient on the growth of thermophilic lactobacilli used as natural starter in Grana cheese. 73
First experiences in developing, applyng and verifyng an HACCP system in very small dairy plants. 73
La Ricotta: latticino per eccellenza 68
From milk to the cheese: technological criteria determining the quality of the cheese. 68
DOP: riflessioni critiche sul significato della denominazione e implicazioni per il trasferimento sul piano pratico-applicativo delle norme di attuazione. 66
Influenza della fase di acidificazione della cagliata sullo sviluppo di coliformi ed Eschericjia coli in formaggio molle. 66
Il formaggio Pecorino Toscano. 65
L’evoluzione delle tecnologie 63
Milk Quality and Processing 62
The oligopeptides of sweet and acid cheese whey 62
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 61
Lysozyme: Activity against clostridia and use in cheese production - a review 58
Milk Preparation for Further Processing into Dairy Products 51
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Totale 9.646
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Categoria #
all - tutte 34.646
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 34.646
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021418 0 0 0 0 0 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
2024/20252.113 49 120 130 157 213 244 89 78 290 177 164 402
2025/20262.473 404 404 549 416 592 108 0 0 0 0 0 0
Totale 9.646