IRIS
COMI, Giuseppe
 Distribuzione geografica
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Continente #
NA - Nord America 26.606
EU - Europa 14.508
AS - Asia 12.867
SA - Sud America 2.619
AF - Africa 350
Continente sconosciuto - Info sul continente non disponibili 36
OC - Oceania 9
Totale 56.995
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Nazione #
US - Stati Uniti d'America 25.973
IT - Italia 6.146
SG - Singapore 6.145
CN - Cina 2.765
UA - Ucraina 2.574
BR - Brasile 2.047
DE - Germania 1.533
HK - Hong Kong 1.229
FI - Finlandia 980
VN - Vietnam 952
RU - Federazione Russa 682
FR - Francia 603
SE - Svezia 442
IE - Irlanda 437
CA - Canada 417
GB - Regno Unito 394
TR - Turchia 285
IN - India 281
KR - Corea 262
BD - Bangladesh 217
AR - Argentina 200
NL - Olanda 184
MX - Messico 121
ID - Indonesia 107
IQ - Iraq 100
ES - Italia 95
EC - Ecuador 92
ZA - Sudafrica 92
CO - Colombia 89
PL - Polonia 88
BE - Belgio 77
PK - Pakistan 73
JP - Giappone 59
MA - Marocco 54
CL - Cile 52
UZ - Uzbekistan 48
SA - Arabia Saudita 40
VE - Venezuela 40
AT - Austria 39
PH - Filippine 35
TN - Tunisia 34
MY - Malesia 33
CH - Svizzera 32
EU - Europa 32
IR - Iran 31
PE - Perù 31
KE - Kenya 30
EG - Egitto 29
PY - Paraguay 29
CZ - Repubblica Ceca 24
DZ - Algeria 23
AE - Emirati Arabi Uniti 22
TG - Togo 21
DO - Repubblica Dominicana 20
UY - Uruguay 19
KZ - Kazakistan 18
LT - Lituania 18
AZ - Azerbaigian 17
BO - Bolivia 17
JO - Giordania 16
OM - Oman 16
RO - Romania 16
DK - Danimarca 15
TH - Thailandia 15
AL - Albania 14
NP - Nepal 14
ET - Etiopia 13
HR - Croazia 13
IL - Israele 13
JM - Giamaica 13
CR - Costa Rica 11
GR - Grecia 11
HN - Honduras 11
HU - Ungheria 10
PT - Portogallo 10
SI - Slovenia 10
LB - Libano 9
LV - Lettonia 9
TW - Taiwan 9
GE - Georgia 8
GT - Guatemala 8
KG - Kirghizistan 8
RS - Serbia 8
UG - Uganda 8
AU - Australia 7
BG - Bulgaria 7
CI - Costa d'Avorio 7
NI - Nicaragua 7
SK - Slovacchia (Repubblica Slovacca) 7
TT - Trinidad e Tobago 7
PA - Panama 6
SN - Senegal 6
AM - Armenia 5
BY - Bielorussia 5
KH - Cambogia 5
MD - Moldavia 5
NO - Norvegia 5
PS - Palestinian Territory 5
LK - Sri Lanka 4
SC - Seychelles 4
Totale 56.909
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Città #
Woodbridge 2.624
Singapore 2.252
Ann Arbor 1.839
Jacksonville 1.811
Ashburn 1.754
Houston 1.732
Fairfield 1.626
Chandler 1.472
Beijing 1.378
Hong Kong 1.214
Dearborn 943
San Jose 824
Wilmington 790
Boardman 596
Seattle 571
Cambridge 509
Council Bluffs 482
Princeton 436
Dublin 430
Los Angeles 414
Lauterbourg 388
Udine 328
Ho Chi Minh City 314
Milan 314
Dallas 262
Frankfurt am Main 262
New York 255
Hefei 239
Seoul 221
Rome 216
Buffalo 207
Izmir 196
The Dalles 196
Hanoi 195
Helsinki 182
São Paulo 173
Munich 166
San Diego 157
Ottawa 140
Santa Clara 135
Memphis 130
Redondo Beach 114
Montréal 112
Ogden 101
Mcallen 98
Orem 90
Des Moines 86
Bologna 84
Nanjing 83
Naples 74
Norwalk 74
Torino 70
Turin 68
Atlanta 66
Florence 63
Kunming 60
Rio de Janeiro 59
Tokyo 57
Warsaw 56
Brooklyn 53
Belo Horizonte 51
Chennai 51
Denver 50
Trieste 50
Montreal 49
Bari 45
Toronto 45
Mumbai 44
Brussels 43
Tashkent 43
Johannesburg 42
Verona 42
Padova 40
Brescia 38
Chicago 38
Guayaquil 36
Turku 36
Amsterdam 35
Guangzhou 35
Simi Valley 35
Baghdad 34
London 34
Manchester 34
San Francisco 34
Curitiba 33
Biên Hòa 32
Palermo 32
Washington 32
Da Nang 31
Haiphong 31
Mexico City 30
Phoenix 30
Brasília 29
Andover 28
Campinas 28
Dong Ket 28
Düsseldorf 28
Modena 28
Paris 28
Falls Church 27
Totale 31.300
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Nome #
Sphingomonas paucimobilis, un germe deteriorante latte e derivati 1.871
Yogurt prodotto con ceppo autoctono di Lactobacillus rhamnosus isolato da lattoinnesto naturale. 1.859
Caratterizzazione microbiologica e chimico-fisica di bevande fermentate tailandesi (Fervida) prodotte a livello domestico in Italia. Microbial and physico-chemical characteristics of Thai fermented vegetables drinks (Fervida) of Italian domestic production 517
Processing fresh mussels (M. galloprovincialis) by sous vide technology: effect on the microbiological characteristics 468
Fate of the microbial population and the physico-chemical parameters of “Sanganel” a typical blood sausages of the Friuli, a north-east region of Italy 438
Conta di Listeria spp. in alimenti mediante metodo diretto e M.P.N. (most probable number) 333
The late blowing in cheese: a new molecular approach based on PCR and DGGE to study the microbial ecology of the alteration process 278
Caratterizzazione microbiologica di polvere di cacao e di cioccolato del commercio [Microbial characterization of retail cacao powders and chocolate bars] 274
Bewertung und charakterisierung der Micrococcaceae stamme in italienischen rohwursten / EVALUATION AND CHARACTERIZATION OF MICROCOCCACEAE STRAINS IN ITALIAN DRY FERMENTED SAUSAGES 270
Caratterizzazione microbiologica di polvere di cacao e di cioccolato del commercio 260
Biocontrol of ochratoxigenic moulds (Aspergillus ochraceus and Penicillium nordicum) by Debaryomyces hansenii and Saccharomycopsis fibuligera during speck production 255
Pericoli microbiologici e modalità attuabili per il loro controllo negli alimenti 237
High resolution melting analysis (HRM) as a new tool for the identification of species belonging to the Lactobacillus casei group and comparison with species-specific PCRs and multiplex PCR 234
A case of spoilage in wurstel sold in an Italian supermarket 227
Identificazione mediante PCR-DGGE dei batteri lattici alteranti la birra artigianale 219
Study of Oenococcus oeni gene expression to improve the quality of wines 219
BIOMETRIC STUDY OF ACETOIN PRODUCTION IN HANSENIASPORA GUILLIERMONDII AND KLOECKERA APICULATA 218
Shelf-life del prosciutto di San Daniele affettato e confezionato in atmosfera modificata 218
A Combined Polymerase Chain Reaction and Restriction Endonuclease Enzyme Assay for Discriminating between Campylobacter coli and Campylobacter jejuni 216
Impiego di alte pressioni per prolungare la shelf-life di prodotti di salumeria cotti. 215
A new cause of spoilage in goose sausages 210
Individuazione con sistemi Probelia, PCR-Bax e Riboprint di specie batteriche e di cloni patogeni. 199
Alterazioni di prosciutti cotti prodotti con tecnologia Cook-in e Ship-in. 195
Chalk Yeasts Cause Gluten-Free Bread Spoilage 193
Compost from Biomass: Production quality and Use. 192
Utilization of Denaturing Gradient Gel Electrophoresis (DGGE) to evaluate the Intestinal Microbiota of Brown Trout Salmo trutta fario 192
Use of propidium monoazide for the enumeration of viable Brettanomyces bruxellensis in wine and beer by quantitative PCR 192
OLED-based DNA biochip for Campylobacter spp. detection in poultry meat samples 192
A new PCR protocol to detect Listeria monocytogenes from food 191
Isolamento da colture autoctone, caratterizzazione ed utilizzo di Lactobacillus rhamnosus nella produzione di yogurt 191
Craft beer microflora identification before and after a cleaning process 191
Use of ozone in production chain of high moisture Mozzarella cheese 190
Antimicrobial activity of the essential oils of Thymus vulgaris L. measured using a bioimpedometric method 189
A novel polymerase chain reaction (PCR) - Denaturing Gradient Gel Electrophoresis (DGGE) for the identification of Micrococcaceae strains involved in meat fermentations. Its application to naturally fermented Italian sausages 187
Additive and Aw influence on Listeria monocytogenes behavior in Dry-cured ham packaged both under vacuum and under map conditions 186
Identification of the unculturable bacteria Candidatus Arthromitus in the intestinal content of trouts using Dot blot and Southern blot techniques 186
Effect of TiO2 photocatalytic activity in a HDPE-based food packaging on the structural and microbiological stability of a short-ripened cheese. 185
Use of propidium monoazide for the enumeration of viable Oenococcus oeni in must and wine by quantitative PCR. 185
Alterazione nei wurstel durante la conservazione. 184
Moulds and Ochratoxin A on surfaces of artisanal and industrial dry sausages 183
Ecology of lactic acid bacteria in Italian fermented sausages: isolation, identification and molecular characterization 181
Influence of specific fermentation conditions on natural microflora of pomace in “Grappa” production. 178
Phage Inactivation of Listeria monocytogenes on San Daniele Dry-Cured Ham and Elimination of Biofilms from Equipment and Working Environments 177
A rapid detection of Bacillus cereus from foods by PCR analysis 176
Nested-PCR for the detection Candidatus arthromitus in fish 176
Effects of oxidative stress exposure on mucus binding properties and antibiotic resistance in L. casei group strains 176
A multiplex-PCR method to detect enterohemorrhagic (EHEC) and enteropathogenic (EPEC) Escherichia coli in artificially contaminated foods 174
Yeast biodiversity and dynamics during sweet wine production as determined molecular methods 174
Higher alcohol and acetic acid production by apiculate wine yeasts 173
A Simple and fast PCR protocol to detect Listeria monocytogenes from meat 173
Assessment of Aerobic and Respiratory Growth in the Lactobacillus casei Group 173
Direct identification in food samples of Listeria spp. and Listeria monocytogenes by molecular methods 172
A PCR-Microplate Capture Hybridization Method to Detect Listeria monocytogenes in Blood 172
Moulds and ochratoxin A on surfaces of artisanal and industrial dry sausages. 171
Candidatus Arthromitus detection using molecular methods 171
Development of a PCR microplate-capture hybridization method for simple, fast and sensitive detection of Salmonella serovars in food 171
A STUDY ON SALAMI COMPOUND BY REVERSE CARRIER GAS HEAD SPACE (RGHS) - CHROMATOGRAPHY (GC)-MASS SPECTROMETRY. 830, 175-182 170
Microbial quality of raw and ready-to-eat mung bean sprouts produced in Italy 170
A RE-PCR method to distinguish Listeria monocytogenes serovars 169
A PCR-TGGE (Temperature Gradient Gel Electrophoresis) to assess differentiation among enologycal Saccharomyces cerevisiae strains. 169
Use of polymerase chain reaction and restriction enzyme analysis to directly detect and identify Salmonella typhimurium in food 166
Activity evaluation of pure and doped zinc oxide nanoparticles against bacterial pathogens and Saccharomyces cerevisiae 166
Study of the ecology of fresh sausages and characterization of populations of lactic acid bacteria by molecular methods 165
Use of Lactococcus lactis to improve the quality of cooked meat product 165
Mucus binding properties of L. casei group strains before and after oxidative stress 165
Diversity and oenological characterization of indigenous Saccharomyces cerevisiae associated with Z ilavka grapes 164
Natural levels of nitrites and nitrates in San Daniele dry cured ham PDO, and in meat, salt and sugna used for its production 164
Characterization of Kloeckera apiculata strains from the Friuli region in Northern Italy 163
Microbial spoilage of traditional dry sausages produced in small-scale facilities in Friuli, a northeastern region of Italy. 163
A rapid method for the identification and partial serotyping of Listeria monocytogenes in food by PCR and restriction enzyme analysis 162
DNA molecular probe for Brettanomyces bruxellensis identification 162
Lactococcus lactis and Lactobacillus sakei as bio-protective culture to eliminate Leuconostoc mesenteroides spoilage and improve the shelf life and sensorial characteristics of commercial cooked bacon 162
Utilization of molecular methods to relate Red Mark Syndrome affecting Oncorhynchus mykiss to an unculturable Rickettsiales organism 162
Impiego di colture bioprotettive per migliorare la qualità igienico-sanitaria e sensoriale di hamburger 161
Rapid molecular identification of Lactobacillus casei group species by use of real-time PCR and High-Resolution Melting (HRM) analysis 161
SOD and Catalase Induction on Saccharomyces cerevisiae strains by Heavy Metals and methanol 161
Molecular methods for the differentiation of species used in production of cod-fish can detect commercial frauds 161
SELECTION AND ENOLOGICAL CHARACTERIZATION OF SACCHAROMYCES CEREVISIAE STRAINS ISOLATED FROM TOCAI, PINOT AND MALVASIA GRAPES AND MUST FROM COLLIO AREA 159
Use of bio-protective cultures to improve the shelf-life and the sensorial characteristics of commercial hamburgers 159
Twelve-Hour PCR-Based method for detection of Salmonella spp. in food 158
Characterisation of naturally fermented sausages produced in the North East of Italy 158
Rickettsia-like organism detection in Oncorhynchus mykiss using molecular methods 158
Microbial ecology of Pitina 157
(1999) Determinazione del sesso su campioni di carne bovina e suina. 156
Nested PCR for the detection of Candidatus arthromitus in fish 156
Spoilage of Meat and Fish 156
Catalase-positive cocci in fermented sausage: variability due to different pork breeds, breeding systems and sausage production technology 154
The oenological characteristics of commercial dry yeasts 153
Humidity and shelf-life of fresh stuffed pasta 152
Prevention of Aspergillus ochraceus growth on and ochratoxin A contamination of sausages using ozonated air 152
Impedance measurements to study the antimicrobial activity of essential oils from Lamiaceae and Compositae 150
Ecology of moulds during the pre-ripening and ripening of San Daniele dry cured ham. 150
An application of PCR-DGGE analysis to profile the yeast populations in raw milk 149
Denaturing Gradient Gel Electrophoresis Analysis of the 16S rRNA Gene V1 Region to Monitor Dynamic Changes in the Bacterial Population During Fermentation of Italian Sausages 149
Dynamics and Characterization of Yeasts During Natural Fermentation of Italian Sausages 149
Colorazioni anomale e rigonfiamento di formaggi fusi e mozzarelle 149
A NESTED-PCR METHOD TO THE DETECT LISTERIA MONOCYTOGENES IN ARTIFICIALLY CONTAMINATED BLOOD SPECIMENTS 149
Multiphasic approach to study the bacterial ecology of fermented sausages inoculated with a commercial starter culture 148
Prevention of Penicillium nordicum growth and Ochratoxin A on Sausages with ozonated air 148
Molecular and technological characterization of Staphylococcus xylosus isolated from naturally fermented Italian sausages by RAPD, Rep-PCR and Sau-PCR analysis 147
Totale 22.394
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Categoria #
all - tutte 198.853
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 198.853
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20223.404 103 410 132 297 85 142 102 246 74 520 687 606
2022/20233.672 471 269 66 430 361 945 28 256 509 89 123 125
2023/20242.060 208 157 130 100 260 298 104 117 169 133 155 229
2024/20259.105 289 619 322 253 400 510 551 472 803 861 1.560 2.465
2025/202615.429 1.026 1.421 1.361 1.919 1.993 1.551 1.508 514 1.110 1.413 1.106 507
2026/2027774 774 0 0 0 0 0 0 0 0 0 0 0
Totale 57.811