IRIS
MUCCHETTI, Germano
 Distribuzione geografica
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Continente #
NA - Nord America 4.450
AS - Asia 3.510
EU - Europa 2.820
SA - Sud America 585
AF - Africa 157
Continente sconosciuto - Info sul continente non disponibili 138
OC - Oceania 7
Totale 11.667
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Nazione #
US - Stati Uniti d'America 4.320
SG - Singapore 1.308
CN - Cina 982
IT - Italia 717
VN - Vietnam 530
IE - Irlanda 498
BR - Brasile 454
SE - Svezia 334
HK - Hong Kong 268
FI - Finlandia 252
DE - Germania 249
UA - Ucraina 220
FR - Francia 129
NL - Olanda 116
GB - Regno Unito 106
ZA - Sudafrica 104
IN - India 84
CA - Canada 72
BD - Bangladesh 65
RU - Federazione Russa 61
TR - Turchia 51
AR - Argentina 49
MX - Messico 33
KR - Corea 27
IQ - Iraq 26
AT - Austria 23
PL - Polonia 23
ID - Indonesia 22
JP - Giappone 20
EC - Ecuador 19
BE - Belgio 18
PK - Pakistan 17
ES - Italia 16
IR - Iran 16
CO - Colombia 15
CZ - Repubblica Ceca 15
PH - Filippine 14
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
AU - Australia 5
BO - Bolivia 5
DK - Danimarca 5
HN - Honduras 5
JM - Giamaica 5
JO - Giordania 5
LT - Lituania 5
NP - Nepal 5
SA - Arabia Saudita 5
AE - Emirati Arabi Uniti 4
CR - Costa Rica 4
DZ - Algeria 4
LB - Libano 4
PY - Paraguay 4
TN - Tunisia 4
TW - Taiwan 4
DO - Repubblica Dominicana 3
IL - Israele 3
OM - Oman 3
UY - Uruguay 3
AM - Armenia 2
BA - Bosnia-Erzegovina 2
BG - Bulgaria 2
BY - Bielorussia 2
ET - Etiopia 2
KE - Kenya 2
KH - Cambogia 2
NG - Nigeria 2
NI - Nicaragua 2
NO - Norvegia 2
NZ - Nuova Zelanda 2
PR - Porto Rico 2
RO - Romania 2
SN - Senegal 2
TG - Togo 2
AF - Afghanistan, Repubblica islamica di 1
BH - Bahrain 1
BN - Brunei Darussalam 1
BT - Bhutan 1
BW - Botswana 1
CG - Congo 1
CW - ???statistics.table.value.countryCode.CW??? 1
GE - Georgia 1
GL - Groenlandia 1
GR - Grecia 1
GT - Guatemala 1
GY - Guiana 1
KZ - Kazakistan 1
MD - Moldavia 1
Totale 11.524
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Città #
Singapore 617
Dublin 491
Ashburn 464
Chandler 435
San Jose 390
Santa Clara 344
Beijing 281
Jacksonville 269
Hong Kong 260
Dallas 201
Ho Chi Minh City 173
Council Bluffs 155
Boardman 148
Hanoi 123
Ann Arbor 118
Dearborn 110
Parma 109
Johannesburg 94
Princeton 92
Lauterbourg 80
Nanjing 77
San Mateo 70
New York 69
Los Angeles 68
Shanghai 65
Munich 64
Hefei 54
São Paulo 49
Wilmington 49
Milan 43
Toronto 41
Rome 39
Des Moines 37
Bologna 36
Nanchang 33
Seattle 32
Columbus 30
Izmir 29
Shenyang 29
Kunming 28
Buffalo 27
Hebei 27
Chicago 25
Moscow 25
Helsinki 23
Tianjin 23
Turku 23
Seoul 22
Bremen 21
Vienna 21
Jinan 20
Da Nang 19
Brussels 18
Marseille 18
The Dalles 17
Changsha 16
Tokyo 16
Turin 16
Woodbridge 16
Brescia 15
Guangzhou 15
London 15
Orem 15
Berkeley 14
Honolulu 14
Jiaxing 14
Amsterdam 13
Baghdad 13
Biên Hòa 13
Frankfurt am Main 13
Genova 13
Jakarta 13
Atlanta 12
Curitiba 12
Knoxville 12
Leawood 12
Rio de Janeiro 12
Chennai 11
Warsaw 11
Augusta 10
Boston 10
Guayaquil 10
Haiphong 10
Hillsboro 10
Houston 10
Lima 10
Montreal 10
Nardò 10
Padova 10
Brooklyn 9
Florence 9
Hangzhou 9
Monmouth Junction 9
Naples 9
Phoenix 9
Pune 9
Vahrn 9
Zhengzhou 9
Abidjan 8
Buenos Aires 8
Totale 6.748
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Nome #
The microbiota of Mozzarella di Bufala Campana PDO cheese: a study across the manufacturing process 216
Microbiologia e tecnologia lattiero casearia. Qualità e Sicurezza 214
Ability of a wild Weissella strain to modify viscosity of fermented milk 195
Effetti di colture starter e coagulanti innovativi sul processo produttivo della crescenza: resa casearia e caratteristiche 190
Heat resistance of Listeria monocytogenes in dairy matrices involved in Mozzarella di Bufala Campana PDO cheese 189
Physical characterization of whole and skim dried milk powders 188
Microstructure changes of processed cream cheeses observed using confocal Raman spectroscopy 181
Characterization of whey protein gel with near-infrared spectroscopy 178
Application of NIR spectroscopy and image analysis for the characterisation of grated Parmigiano-Reggiano cheese 176
Caratteristiche dei latti a diverso contenuto di k-caseina B e resa in formaggio Parmigiano-Reggiano. 173
Freezing as a solution to preserve the quality of dairy products: the case of milk, curds and cheese 173
Characterization of commercial dried milk and some of its derivatives by differential scanning calorimetry 165
Effect of fermentation-produced camel chymosin on quality of Crescenza cheese 165
Cheese True Density Prediction by Linear Equations. 163
Considerazioni sul sieroinnesto naturale per il Grana 162
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 161
Effect of freezing and thawing processes on high-moisture Mozzarella cheese rheological and physical properties 160
Pyroglutamic acid in cheese: presence, origin and correlation with the ripening time of Grana padano cheese. 158
Characteristics of Some Important Italian Cheeses 157
Application of Recombined Milk to Produce Crescenza-Type Cheese in Laboratory-Scale Cheesemaking: Implications on Technology and Sensory Properties 157
Characterization of Listeria monocytogenes strains isolated from Gorgonzola cheese rinds 156
Structural and Physico-Chemical Changes of Mozzarella di Bufala Campana Cheese Influenced by Covering Liquid Composition 154
Behaviour and adhesion capacity of Listeria monocytogenes on Mozzarella di Bufala Campana PDO cheese and in fluids involved in the production process 154
Analysis of Conductance Changes as a Growth Index of Lactic Acid Bacteria in Milk 149
Dinamiche delle popolazioni microbiche nel formaggio Grana Padano. 148
A Model to Assess LAB Aminopeptidase Activities in Parmigiano Reggiano Cheese During Ripening 144
A coupled photogrammetric–finite element method approach to model irregular shape product freezing: Mozzarella cheese case 140
Italian and Italian-style hard cooked cheeses: Predictive formulas for Parmigiano-Reggiano 24-h cheese yield 139
Antibiotico-Resistenza. Un problema emergente anche per il settore caseario? 138
Linee Guida per il miglioramento delle caratteristiche di formaggi "storici" del caseificio siciliano: elementi per una discussione 138
Development and Validation of CFD Models of Thermal Treatment on Milk Whey Proteins Dispersion In Batch and Continuous Process Condition 136
Effect of frozen and refrigerated storage on proteolysis and physicochemical properties of high-moisture citric mozzarella cheese 132
Technological, microbiological and chemical characteristics of Pannerone, a traditional Italian raw milk cheese 131
Differential scanning calorimetry application to freeze-dried milk and milk fractions 131
Production, composition, and calcium and phosphorus in vitro gastrointestinal digestibility of free phosphate (FriP) Caciotta cheese with a high calcium/phosphorus ratio 129
Applicability of Confocal Raman Microscopy to Observe Microstructural Modifications of Cream Cheeses as Influenced by Freezing 129
Analysis of conductance chenges as a growth index of lactic acid bacteria in milk 126
Presenza di attività peptidasiche in formaggio Grana Padano e Parmigiano Reggiano e in lattobacilli termofili isolati dai rispettivi sieroinnesti naturali. 125
Influence of the Temperature Gradient on the Growth of Thermophilic Lactobacilli Used as Natural Starters in Grana Cheese 124
Detection of cow milk in cooked buffalo Mozzarella used as Pizza topping 123
Integrated membrane and conventional processes applied to milk processing 121
Comportamento di Enterobacteriaceae in substrati sintetici acidificati ed in prove di caseificazione a formaggio molle. 120
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. 115
Electrical conductivity changes in milk caused by acidification: determining factors. 114
Un sistema modello per prevedere l'attività amminopeptidasica dei batteri lattici durante la maturazione del Parmigiano Reggiano 113
Whey ultrafiltration: evaluation of protein retention with different membranes 113
Natural convective cooling of cheese: Predictive model and validation of heat exchange simulation 113
Development of a continuous dense phase carbon dioxide treatment for the microbial stabilization of apple juice 113
Peptidase activity in various species of dairy thermophilic lactobacilli 112
CHARACTERISATION OF eSCHERICHIA COLI ISOLATED FROM RAW MILK CHEESES 112
Mozzarella, standardizzare il latte con le proteine concentrate 111
Effect of washing with high pressure water spray on removal of Listeria innocua from Gorgonzola cheese rind. 110
Valorizzazione di formaggi di areali lombardi. Latte 30 (4) 28-34 109
La frazione magra ricavabile dalla centrifugazione di crema di affioramento è latte magro o sottoprodotto? 109
Invited Review: Microbial evolution in raw milk, long-ripened cheeses produced using undefined natural whey starters 108
Presence of peptidase activities in different varietes of cheese 107
Ripening of Nostrano Valtrompia PDO Cheese in Different Storage Conditions: Influence on Chemical, Physical and Sensory Properties 107
The pre-concentration of milk by nanofiltration in the production of Quarg-type fresh cheeses. 106
Effect of stretching with brine on the composition and yield of high moisture Mozzarella cheese 104
Spatiotemporal Characterization of Texture of Crescenza Cheese, a Soft Fresh Italian Cheese 104
Ser Parmigiano Reggiano (ChNP): produkt, technologia i cechy 104
Crescita di batteri lattici e cinetica di rilascio di attività enzimatiche in formaggi a pasta dura prodotti con differenti cicli termici di caseificazione 103
The oligopeptides of sweet and acid whey 103
Lactic acid bacteria peptidase activities: model system to investigate the role in Grana cheese ripening 102
Influence of cheese-making technology on composition and microbiological characteristics of Vastedda cheese 102
Use of milk protein concentrate to standardize milk composition in Italian citric Mozzarella cheese making 100
Management of Listeria monocytogenes risk during cheese-making and shelf life of Mozzarella di Bufala Campana PDO cheese 99
High-pressure processing of Gorgonzola Cheese: Influence on Listeria monocytogenes inactivation and on sensory characteristics 99
Proteolytic oligopeptides as molecular markers for the presence of cows' milk in fresh cheeses derived from sheep milk 98
Microbiological stabilization of whey by cross flow microfiltration 98
The fate of pathogenic bacteria during the spontaneous creaming process of raw milk: a laboratory-scale study. 98
Synthetic peptides as substrate for assaying the proteolytic activity of Lactobacillus helveticus 98
Presenza di attività peptidasiche in formaggio 96
Latte crudo e strategie comunicative 95
Evolution of lactic acid microflora during Grana cheesemaking and ripening. 92
Integrated membrane and conventional processes applied to milk processing 92
Water status and dynamics of high-moisture Mozzarella cheese as affected by frozen and refrigerated storage 91
Characterisation of Listeria monocytogenes strains isolated from Italian cheeses and dairy environment. 90
Influente of the temperature gradient on the growth of thermophilic lactobacilli used as natural starter in Grana cheese. 89
Parmigiano Reggiano and Grana Padano Cheese Curd Grains Size and Distribution by Image Analysis 87
La valorizzazione del latte e la produzione di latte alimentare 86
L'importanza della flora lattica nativa del latte per la caratterizzazione delle produzioni DOP. 86
High Pressare Processing of blue cheeses and inactivation of Listeria monocytogenes (0460) 85
First experiences in developing, applyng and verifyng an HACCP system in very small dairy plants. 85
La Ricotta: latticino per eccellenza 83
From milk to the cheese: technological criteria determining the quality of the cheese. 80
Il formaggio Pecorino Toscano. 77
DOP: riflessioni critiche sul significato della denominazione e implicazioni per il trasferimento sul piano pratico-applicativo delle norme di attuazione. 77
Influenza della fase di acidificazione della cagliata sullo sviluppo di coliformi ed Eschericjia coli in formaggio molle. 77
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 75
L’evoluzione delle tecnologie 74
Milk Quality and Processing 74
The oligopeptides of sweet and acid cheese whey 73
Lysozyme: Activity against clostridia and use in cheese production - a review 70
Milk Preparation for Further Processing into Dairy Products 65
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Totale 11.667
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Categoria #
all - tutte 41.128
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 41.128
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022464 0 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
2025/20264.181 404 404 549 416 592 264 413 155 492 299 105 88
2026/2027313 148 165 0 0 0 0 0 0 0 0 0 0
Totale 11.667