IRIS
MUCCHETTI, Germano
 Distribuzione geografica
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Continente #
NA - Nord America 4.033
AS - Asia 3.460
EU - Europa 2.762
SA - Sud America 582
AF - Africa 157
Continente sconosciuto - Info sul continente non disponibili 7
OC - Oceania 6
Totale 11.007
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Nazione #
US - Stati Uniti d'America 3.919
SG - Singapore 1.306
CN - Cina 979
IT - Italia 666
VN - Vietnam 529
IE - Irlanda 498
BR - Brasile 453
SE - Svezia 334
HK - Hong Kong 266
FI - Finlandia 252
DE - Germania 249
UA - Ucraina 220
FR - Francia 129
NL - Olanda 114
GB - Regno Unito 105
ZA - Sudafrica 104
IN - India 84
CA - Canada 65
RU - Federazione Russa 60
TR - Turchia 51
AR - Argentina 49
MX - Messico 32
KR - Corea 27
BD - Bangladesh 26
IQ - Iraq 26
AT - Austria 23
PL - Polonia 22
ID - Indonesia 21
EC - Ecuador 19
JP - Giappone 19
BE - Belgio 17
PK - Pakistan 17
IR - Iran 16
CZ - Repubblica Ceca 15
ES - Italia 15
PH - Filippine 14
CO - Colombia 13
MA - Marocco 13
VE - Venezuela 13
CL - Cile 11
TH - Thailandia 11
PE - Perù 10
UZ - Uzbekistan 9
CI - Costa d'Avorio 8
EG - Egitto 7
EU - Europa 7
HU - Ungheria 7
MY - Malesia 7
SY - Repubblica araba siriana 7
CH - Svizzera 6
PT - Portogallo 6
BO - Bolivia 5
DK - Danimarca 5
JO - Giordania 5
LT - Lituania 5
NP - Nepal 5
SA - Arabia Saudita 5
AE - Emirati Arabi Uniti 4
AU - Australia 4
DZ - Algeria 4
LB - Libano 4
PY - Paraguay 4
TN - Tunisia 4
TW - Taiwan 4
DO - Repubblica Dominicana 3
HN - Honduras 3
IL - Israele 3
JM - Giamaica 3
OM - Oman 3
UY - Uruguay 3
BA - Bosnia-Erzegovina 2
BG - Bulgaria 2
BY - Bielorussia 2
CR - Costa Rica 2
ET - Etiopia 2
KE - Kenya 2
KH - Cambogia 2
NG - Nigeria 2
NI - Nicaragua 2
NO - Norvegia 2
NZ - Nuova Zelanda 2
RO - Romania 2
SN - Senegal 2
TG - Togo 2
AF - Afghanistan, Repubblica islamica di 1
AM - Armenia 1
BH - Bahrain 1
BN - Brunei Darussalam 1
BT - Bhutan 1
BW - Botswana 1
CG - Congo 1
GE - Georgia 1
GL - Groenlandia 1
GR - Grecia 1
GT - Guatemala 1
GY - Guiana 1
KZ - Kazakistan 1
MD - Moldavia 1
MN - Mongolia 1
PA - Panama 1
Totale 10.996
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Città #
Singapore 617
Dublin 491
Ashburn 447
Chandler 435
San Jose 356
Santa Clara 330
Beijing 280
Jacksonville 269
Hong Kong 258
Dallas 198
Ho Chi Minh City 173
Boardman 146
Hanoi 122
Ann Arbor 118
Dearborn 110
Parma 107
Johannesburg 94
Princeton 92
Lauterbourg 80
Nanjing 77
San Mateo 70
Munich 64
Shanghai 64
Los Angeles 62
New York 56
Hefei 54
São Paulo 49
Wilmington 49
Milan 40
Toronto 38
Des Moines 37
Bologna 36
Nanchang 33
Seattle 32
Columbus 30
Rome 30
Izmir 29
Shenyang 29
Kunming 28
Hebei 27
Moscow 25
Buffalo 23
Chicago 23
Helsinki 23
Tianjin 23
Turku 23
Seoul 22
Bremen 21
Vienna 21
Council Bluffs 20
Jinan 20
Da Nang 19
Marseille 18
Brussels 17
The Dalles 17
Changsha 16
Turin 16
Woodbridge 16
Brescia 15
Guangzhou 15
Orem 15
Tokyo 15
Berkeley 14
Honolulu 14
Jiaxing 14
London 14
Amsterdam 13
Baghdad 13
Biên Hòa 13
Frankfurt am Main 13
Genova 13
Jakarta 13
Curitiba 12
Knoxville 12
Leawood 12
Rio de Janeiro 12
Chennai 11
Warsaw 11
Guayaquil 10
Haiphong 10
Lima 10
Montreal 10
Nardò 10
Padova 10
Atlanta 9
Hangzhou 9
Houston 9
Monmouth Junction 9
Pune 9
Vahrn 9
Zhengzhou 9
Abidjan 8
Augusta 8
Boston 8
Buenos Aires 8
Dong Ket 8
Florence 8
Paris 8
Ballymote 7
Brooklyn 7
Totale 6.477
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Nome #
The microbiota of Mozzarella di Bufala Campana PDO cheese: a study across the manufacturing process 210
Microbiologia e tecnologia lattiero casearia. Qualità e Sicurezza 206
Ability of a wild Weissella strain to modify viscosity of fermented milk 188
Effetti di colture starter e coagulanti innovativi sul processo produttivo della crescenza: resa casearia e caratteristiche 186
Heat resistance of Listeria monocytogenes in dairy matrices involved in Mozzarella di Bufala Campana PDO cheese 181
Characterization of whey protein gel with near-infrared spectroscopy 175
Microstructure changes of processed cream cheeses observed using confocal Raman spectroscopy 175
Caratteristiche dei latti a diverso contenuto di k-caseina B e resa in formaggio Parmigiano-Reggiano. 169
Application of NIR spectroscopy and image analysis for the characterisation of grated Parmigiano-Reggiano cheese 167
Physical characterization of whole and skim dried milk powders 164
Characterization of commercial dried milk and some of its derivatives by differential scanning calorimetry 162
Pyroglutamic acid in cheese: presence, origin and correlation with the ripening time of Grana padano cheese. 157
Considerazioni sul sieroinnesto naturale per il Grana 156
Effect of fermentation-produced camel chymosin on quality of Crescenza cheese 156
Application of Recombined Milk to Produce Crescenza-Type Cheese in Laboratory-Scale Cheesemaking: Implications on Technology and Sensory Properties 155
Effect of freezing and thawing processes on high-moisture Mozzarella cheese rheological and physical properties 155
Cheese True Density Prediction by Linear Equations. 153
Characterization of Listeria monocytogenes strains isolated from Gorgonzola cheese rinds 152
Characteristics of Some Important Italian Cheeses 152
Behaviour and adhesion capacity of Listeria monocytogenes on Mozzarella di Bufala Campana PDO cheese and in fluids involved in the production process 149
Analysis of Conductance Changes as a Growth Index of Lactic Acid Bacteria in Milk 146
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 145
Dinamiche delle popolazioni microbiche nel formaggio Grana Padano. 145
Antibiotico-Resistenza. Un problema emergente anche per il settore caseario? 136
Linee Guida per il miglioramento delle caratteristiche di formaggi "storici" del caseificio siciliano: elementi per una discussione 136
Italian and Italian-style hard cooked cheeses: Predictive formulas for Parmigiano-Reggiano 24-h cheese yield 135
Development and Validation of CFD Models of Thermal Treatment on Milk Whey Proteins Dispersion In Batch and Continuous Process Condition 133
A Model to Assess LAB Aminopeptidase Activities in Parmigiano Reggiano Cheese During Ripening 130
Differential scanning calorimetry application to freeze-dried milk and milk fractions 129
Effect of frozen and refrigerated storage on proteolysis and physicochemical properties of high-moisture citric mozzarella cheese 129
Technological, microbiological and chemical characteristics of Pannerone, a traditional Italian raw milk cheese 127
Structural and Physico-Chemical Changes of Mozzarella di Bufala Campana Cheese Influenced by Covering Liquid Composition 126
Applicability of Confocal Raman Microscopy to Observe Microstructural Modifications of Cream Cheeses as Influenced by Freezing 125
Analysis of conductance chenges as a growth index of lactic acid bacteria in milk 124
Freezing as a solution to preserve the quality of dairy products: the case of milk, curds and cheese 121
Integrated membrane and conventional processes applied to milk processing 121
A coupled photogrammetric–finite element method approach to model irregular shape product freezing: Mozzarella cheese case 118
Comportamento di Enterobacteriaceae in substrati sintetici acidificati ed in prove di caseificazione a formaggio molle. 118
Production, composition, and calcium and phosphorus in vitro gastrointestinal digestibility of free phosphate (FriP) Caciotta cheese with a high calcium/phosphorus ratio 117
Presenza di attività peptidasiche in formaggio Grana Padano e Parmigiano Reggiano e in lattobacilli termofili isolati dai rispettivi sieroinnesti naturali. 116
Detection of cow milk in cooked buffalo Mozzarella used as Pizza topping 116
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. 114
Natural convective cooling of cheese: Predictive model and validation of heat exchange simulation 112
Influence of the Temperature Gradient on the Growth of Thermophilic Lactobacilli Used as Natural Starters in Grana Cheese 111
Electrical conductivity changes in milk caused by acidification: determining factors. 111
Development of a continuous dense phase carbon dioxide treatment for the microbial stabilization of apple juice 111
Whey ultrafiltration: evaluation of protein retention with different membranes 109
Peptidase activity in various species of dairy thermophilic lactobacilli 108
Mozzarella, standardizzare il latte con le proteine concentrate 108
CHARACTERISATION OF eSCHERICHIA COLI ISOLATED FROM RAW MILK CHEESES 108
Un sistema modello per prevedere l'attività amminopeptidasica dei batteri lattici durante la maturazione del Parmigiano Reggiano 107
Valorizzazione di formaggi di areali lombardi. Latte 30 (4) 28-34 105
Presence of peptidase activities in different varietes of cheese 104
La frazione magra ricavabile dalla centrifugazione di crema di affioramento è latte magro o sottoprodotto? 104
The pre-concentration of milk by nanofiltration in the production of Quarg-type fresh cheeses. 104
Ripening of Nostrano Valtrompia PDO Cheese in Different Storage Conditions: Influence on Chemical, Physical and Sensory Properties 104
Invited Review: Microbial evolution in raw milk, long-ripened cheeses produced using undefined natural whey starters 102
The oligopeptides of sweet and acid whey 101
Crescita di batteri lattici e cinetica di rilascio di attività enzimatiche in formaggi a pasta dura prodotti con differenti cicli termici di caseificazione 100
Effect of stretching with brine on the composition and yield of high moisture Mozzarella cheese 99
Lactic acid bacteria peptidase activities: model system to investigate the role in Grana cheese ripening 99
Spatiotemporal Characterization of Texture of Crescenza Cheese, a Soft Fresh Italian Cheese 98
Use of milk protein concentrate to standardize milk composition in Italian citric Mozzarella cheese making 97
The fate of pathogenic bacteria during the spontaneous creaming process of raw milk: a laboratory-scale study. 97
Management of Listeria monocytogenes risk during cheese-making and shelf life of Mozzarella di Bufala Campana PDO cheese 96
Proteolytic oligopeptides as molecular markers for the presence of cows' milk in fresh cheeses derived from sheep milk 96
Influence of cheese-making technology on composition and microbiological characteristics of Vastedda cheese 96
Microbiological stabilization of whey by cross flow microfiltration 95
Presenza di attività peptidasiche in formaggio 94
Synthetic peptides as substrate for assaying the proteolytic activity of Lactobacillus helveticus 93
Latte crudo e strategie comunicative 92
High-pressure processing of Gorgonzola Cheese: Influence on Listeria monocytogenes inactivation and on sensory characteristics 91
Evolution of lactic acid microflora during Grana cheesemaking and ripening. 91
Integrated membrane and conventional processes applied to milk processing 91
Effect of washing with high pressure water spray on removal of Listeria innocua from Gorgonzola cheese rind. 88
Ser Parmigiano Reggiano (ChNP): produkt, technologia i cechy 88
Characterisation of Listeria monocytogenes strains isolated from Italian cheeses and dairy environment. 86
Parmigiano Reggiano and Grana Padano Cheese Curd Grains Size and Distribution by Image Analysis 85
Water status and dynamics of high-moisture Mozzarella cheese as affected by frozen and refrigerated storage 85
High Pressare Processing of blue cheeses and inactivation of Listeria monocytogenes (0460) 84
L'importanza della flora lattica nativa del latte per la caratterizzazione delle produzioni DOP. 84
La valorizzazione del latte e la produzione di latte alimentare 83
La Ricotta: latticino per eccellenza 82
Influente of the temperature gradient on the growth of thermophilic lactobacilli used as natural starter in Grana cheese. 81
First experiences in developing, applyng and verifyng an HACCP system in very small dairy plants. 81
From milk to the cheese: technological criteria determining the quality of the cheese. 77
Il formaggio Pecorino Toscano. 76
Influenza della fase di acidificazione della cagliata sullo sviluppo di coliformi ed Eschericjia coli in formaggio molle. 76
DOP: riflessioni critiche sul significato della denominazione e implicazioni per il trasferimento sul piano pratico-applicativo delle norme di attuazione. 75
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 74
Milk Quality and Processing 73
The oligopeptides of sweet and acid cheese whey 72
L’evoluzione delle tecnologie 71
Lysozyme: Activity against clostridia and use in cheese production - a review 68
Milk Preparation for Further Processing into Dairy Products 63
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Totale 11.137
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Categoria #
all - tutte 37.498
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 37.498
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021176 0 0 0 0 0 0 0 0 0 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
2025/20263.964 404 404 549 416 592 264 413 155 492 275 0 0
Totale 11.137