IRIS
SANTARELLI, Marcela
 Distribuzione geografica
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Continente #
NA - Nord America 534
EU - Europa 463
AS - Asia 277
AF - Africa 1
Totale 1.275
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Nazione #
US - Stati Uniti d'America 527
CN - Cina 233
FI - Finlandia 114
IE - Irlanda 101
SE - Svezia 87
IT - Italia 44
UA - Ucraina 38
DE - Germania 35
TR - Turchia 26
AT - Austria 15
SG - Singapore 14
BE - Belgio 11
CA - Canada 7
CZ - Repubblica Ceca 5
GB - Regno Unito 5
FR - Francia 4
IN - India 3
NL - Olanda 3
BG - Bulgaria 1
CI - Costa d'Avorio 1
TW - Taiwan 1
Totale 1.275
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Città #
Chandler 174
Dublin 100
Jacksonville 67
Ann Arbor 52
Beijing 51
Nanjing 36
Shanghai 36
Dearborn 32
Izmir 26
Princeton 20
Kunming 18
Ashburn 17
Parma 17
Vienna 15
Brussels 11
Hebei 11
Shenyang 11
Boardman 10
Jinan 10
Bremen 9
Des Moines 8
San Mateo 8
Hefei 7
Nanchang 7
Wilmington 7
Toronto 6
Helsinki 5
Norwalk 5
Woodbridge 5
Changsha 4
Houston 4
New York 4
Olomouc 4
Singapore 4
Fuzhou 3
Salerno 3
Villeurbanne 3
Baotou 2
Caldogno 2
Chengdu 2
Chongqing 2
Hangzhou 2
Jiaxing 2
Messina 2
Padova 2
Piacenza 2
Seattle 2
Tianjin 2
Abidjan 1
Amsterdam 1
Bologna 1
Brno 1
Chicago 1
Fremont 1
Guangzhou 1
Haikou 1
Los Angeles 1
Melito Di Napoli 1
Modena 1
Mountain View 1
New Delhi 1
Ningbo 1
Sofia 1
Taipei 1
Taizhou 1
Washington 1
Zhengzhou 1
Totale 851
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Nome #
Dynamics of microbial communities in Grana Padano cheese 86
Dinamiche delle popolazioni microbiche nel formaggio Grana Padano. 85
Comparison of natural whey starters for Grana Padanocheese using sunray plots 81
Whey starter for Parmigiano Reggiano: culture independent approach 81
Natural whey starter for Parmigiano Reggiano:culture-independent approach 79
Community and Dynamics of Lactic Acid Bacteria in Grana Padano Cheese: a survey. 73
Recovery and Identification of Bovine Colostrum Microflora Using Traditional and Molecular Approaches 71
Impiego di LH-(RT) PCR per lo studio di popolazioni microbiche complesse 68
Dynamics of whole and lysed bacterial cells during Parmigiano Reggiano cheese production and ripening 66
Dinamiche Microbiche durante la produzione e la stagionatura del Parmigiano Reggiano 64
Studio della vitalità e coltivabilità della popolazione microbica presente nei sieroinnesti naturali 64
Determination of microbial load for different beverages and foodstuff by assessment of intracellular ATP 60
Recovery and identification of Bovine colostrum microflora using traditional and molecular approaches. 59
Evaluation of cell viability and bacterial composition of the Grana Padano whey starter ecosystem 59
Variability of lactic acid production, chemical and microbiological characteristics in 24-hour Parmigiano Reggiano cheese 55
Survey on Community and Dynamics of Lactic Acid Bacteria in Grana Padano Cheese 51
Whey starter for Grana Padano Cheese: effect of technological parameters on viability and composition of the microbial community 49
Composition of pectins from food waste to be used in bulk feed and as feed additives 48
Survey on community and dynamics of lactic acid bacteria in Grana Padano cheese 44
Diversity and dynamic of lactic acid bacteria strains during aging of along ripened hard cheese produced from raw milk and undefined natural starter 44
Totale 1.287
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Categoria #
all - tutte 4.307
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 4.307
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020286 40 72 15 1 20 25 29 6 30 25 4 19
2020/2021105 2 17 3 5 14 0 14 1 28 3 16 2
2021/202285 2 1 1 6 2 1 10 8 6 9 6 33
2022/2023466 38 64 23 86 43 52 3 22 121 6 7 1
2023/2024118 15 12 2 3 7 16 15 5 4 10 11 18
2024/202522 22 0 0 0 0 0 0 0 0 0 0 0
Totale 1.287