GIRAFFA, GIORGIO
 Distribuzione geografica
Continente #
NA - Nord America 227
EU - Europa 163
AS - Asia 37
OC - Oceania 1
Totale 428
Nazione #
US - Stati Uniti d'America 227
IE - Irlanda 65
SE - Svezia 39
CN - Cina 25
IT - Italia 20
BE - Belgio 9
IN - India 7
AT - Austria 6
DE - Germania 5
FI - Finlandia 4
FR - Francia 3
IR - Iran 3
UA - Ucraina 3
GB - Regno Unito 2
PL - Polonia 2
RO - Romania 2
SG - Singapore 2
CZ - Repubblica Ceca 1
LT - Lituania 1
NL - Olanda 1
NZ - Nuova Zelanda 1
Totale 428
Città #
Chandler 75
Dublin 65
Ann Arbor 23
Ashburn 17
Princeton 11
Shanghai 10
Brussels 9
Milan 8
Beijing 6
Falls Church 6
Vienna 6
Des Moines 5
Bremen 4
Helsinki 4
New York 4
Wilmington 4
Augusta 3
Castelfranco Emilia 3
Monmouth Junction 3
Seattle 3
Atlanta 2
Bologna 2
Hebei 2
Jacksonville 2
Jinan 2
Mumbai 2
Parma 2
San Mateo 2
Warsaw 2
Ardabil 1
Bangalore 1
Bresso 1
Brno 1
Cambridge 1
Castiglione delle Stiviere 1
Changsha 1
Christchurch 1
Edinburgh 1
Fairfield 1
Fremont 1
Leawood 1
Nanjing 1
Pune 1
Sabz 1
Sacramento 1
Washington 1
Zanjan 1
Zhengzhou 1
Šiauliai 1
Totale 307
Nome #
Effetti di colture starter e coagulanti innovativi sul processo produttivo della crescenza: resa casearia e caratteristiche 68
Amino acid requirements and peptidase activities of Streptococcus salivarius subsp. thermophilus 52
Application of Recombined Milk to Produce Crescenza-Type Cheese in Laboratory-Scale Cheesemaking: Implications on Technology and Sensory Properties 48
Influence of the Temperature Gradient on the Growth of Thermophilic Lactobacilli Used as Natural Starters in Grana Cheese 42
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 40
Use of conductance to detect bacteriocin activity 37
Antilisterial Activity by Enterococci in a Model Predicting the Temperature Evolution of Taleggio, an Italian Soft Cheese 34
Selection of Some Bacteriophage and Lysozyme-Resistant Variants of Lactobacillus helveticus CNRZ 892 32
Production and stability of an Enterococcus faecium bacteriocin during taleggio cheesemaking and ripening 32
Microorganisms belonging to the genus enterococcus in foods: Antibiotic resistance and opportunistic pathogenicity 30
Molecular identification and cluster analysis of homofermentative thermophilic lactobacilli isolated from dairy products 28
Physicochemical and rheological characteristics of Crescenza cheese made with 40% of recombined milk during manufacture and storage 2
Totale 445
Categoria #
all - tutte 2.090
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 2.090


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20209 0 0 0 0 0 0 0 1 2 6 0 0
2020/202149 0 1 1 0 5 1 11 1 9 0 20 0
2021/202264 0 2 4 2 4 4 9 9 3 1 3 23
2022/2023248 19 39 15 25 14 28 3 12 85 0 7 1
2023/202475 4 12 5 2 8 19 7 4 12 2 0 0
Totale 445