IRIS
COMI, Giuseppe
 Distribuzione geografica
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Continente #
NA - Nord America 20.269
EU - Europa 11.029
AS - Asia 2.276
SA - Sud America 49
AF - Africa 45
Continente sconosciuto - Info sul continente non disponibili 33
OC - Oceania 3
Totale 33.704
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Nazione #
US - Stati Uniti d'America 19.974
IT - Italia 5.049
UA - Ucraina 2.531
DE - Germania 1.123
CN - Cina 1.048
SG - Singapore 797
FI - Finlandia 788
SE - Svezia 415
IE - Irlanda 411
CA - Canada 283
GB - Regno Unito 235
TR - Turchia 201
FR - Francia 131
IN - India 77
BE - Belgio 69
NL - Olanda 50
ES - Italia 43
RU - Federazione Russa 43
EU - Europa 32
VN - Vietnam 32
BR - Brasile 27
KR - Corea 27
IR - Iran 26
PL - Polonia 23
TG - Togo 21
CH - Svizzera 19
HK - Hong Kong 18
AT - Austria 17
RO - Romania 12
CO - Colombia 11
CZ - Repubblica Ceca 11
ID - Indonesia 11
DK - Danimarca 10
PH - Filippine 8
UG - Uganda 8
MX - Messico 7
SI - Slovenia 7
DZ - Algeria 6
PE - Perù 6
TW - Taiwan 6
HR - Croazia 5
PT - Portogallo 5
BG - Bulgaria 4
GR - Grecia 4
CL - Cile 3
HU - Ungheria 3
KH - Cambogia 3
LT - Lituania 3
LV - Lettonia 3
MY - Malesia 3
PK - Pakistan 3
RS - Serbia 3
TH - Thailandia 3
ZA - Sudafrica 3
AU - Australia 2
BD - Bangladesh 2
EE - Estonia 2
HN - Honduras 2
JP - Giappone 2
LU - Lussemburgo 2
MD - Moldavia 2
PR - Porto Rico 2
VE - Venezuela 2
A2 - ???statistics.table.value.countryCode.A2??? 1
AE - Emirati Arabi Uniti 1
AL - Albania 1
AM - Armenia 1
CG - Congo 1
CI - Costa d'Avorio 1
EG - Egitto 1
IL - Israele 1
IS - Islanda 1
KG - Kirghizistan 1
KZ - Kazakistan 1
LI - Liechtenstein 1
MA - Marocco 1
ME - Montenegro 1
MM - Myanmar 1
NG - Nigeria 1
NO - Norvegia 1
NP - Nepal 1
NZ - Nuova Zelanda 1
OM - Oman 1
PA - Panama 1
SC - Seychelles 1
SK - Slovacchia (Repubblica Slovacca) 1
TJ - Tagikistan 1
TN - Tunisia 1
Totale 33.704
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Città #
Woodbridge 2.623
Ann Arbor 1.839
Jacksonville 1.803
Houston 1.697
Fairfield 1.625
Chandler 1.471
Dearborn 942
Ashburn 902
Wilmington 787
Singapore 635
Boardman 564
Seattle 555
Beijing 509
Cambridge 509
Princeton 434
Dublin 408
Udine 321
Milan 221
Izmir 193
Rome 160
San Diego 153
Ottawa 138
Munich 119
New York 114
Montréal 112
Ogden 101
Mcallen 98
Des Moines 86
Nanjing 80
Hefei 73
Norwalk 71
Torino 70
Kunming 58
Bologna 50
Naples 47
Turin 40
Brussels 39
Dallas 37
Los Angeles 37
Trieste 37
Florence 36
Padova 36
Simi Valley 35
Helsinki 32
Bari 31
Verona 30
Dong Ket 28
Guangzhou 28
Andover 27
Brescia 27
Falls Church 27
Pignone 25
Washington 25
Palermo 24
Napoli 22
Lomé 21
Nanchang 21
Toronto 21
Jinan 19
Modena 19
Chengdu 17
Fuzhou 16
Messina 16
Perugia 16
Genova 15
Monza 15
Pescara 15
Duncan 14
Hebei 14
Indiana 14
Shenyang 14
Catania 13
Livorno 13
Hong Kong 12
Mirano 12
Scafati 12
Seveso 12
Venezia 12
Amsterdam 11
Brno 11
Cagliari 11
Genoa 11
Hangzhou 11
Pisa 11
Treviso 11
Vienna 11
Grafing 10
Ningbo 10
Parma 10
Redwood City 10
Reggio Nell'emilia 10
Shanghai 10
Spoleto 10
Vicenza 10
Bibbiano 9
Changsha 9
Chongqing 9
Moncalieri 9
Paris 9
Saint Petersburg 9
Totale 20.766
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Nome #
Sphingomonas paucimobilis, un germe deteriorante latte e derivati 1.752
Yogurt prodotto con ceppo autoctono di Lactobacillus rhamnosus isolato da lattoinnesto naturale. 1.359
Processing fresh mussels (M. galloprovincialis) by sous vide technology: effect on the microbiological characteristics 396
Conta di Listeria spp. in alimenti mediante metodo diretto e M.P.N. (most probable number) 281
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 272
Biocontrol of ochratoxigenic moulds (Aspergillus ochraceus and Penicillium nordicum) by Debaryomyces hansenii and Saccharomycopsis fibuligera during speck production 189
Study of Oenococcus oeni gene expression to improve the quality of wines 184
A case of spoilage in wurstel sold in an Italian supermarket 167
Identificazione mediante PCR-DGGE dei batteri lattici alteranti la birra artigianale 166
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 162
BIOMETRIC STUDY OF ACETOIN PRODUCTION IN HANSENIASPORA GUILLIERMONDII AND KLOECKERA APICULATA 158
Ecology of lactic acid bacteria in Italian fermented sausages: isolation, identification and molecular characterization 149
Shelf-life del prosciutto di San Daniele affettato e confezionato in atmosfera modificata 148
A Combined Polymerase Chain Reaction and Restriction Endonuclease Enzyme Assay for Discriminating between Campylobacter coli and Campylobacter jejuni 147
A new cause of spoilage in goose sausages 144
Identification of the unculturable bacteria Candidatus Arthromitus in the intestinal content of trouts using Dot blot and Southern blot techniques 143
Assessment of Aerobic and Respiratory Growth in the Lactobacillus casei Group 140
Utilization of Denaturing Gradient Gel Electrophoresis (DGGE) to evaluate the Intestinal Microbiota of Brown Trout Salmo trutta fario 137
Influence of specific fermentation conditions on natural microflora of pomace in “Grappa” production. 137
Phage Inactivation of Listeria monocytogenes on San Daniele Dry-Cured Ham and Elimination of Biofilms from Equipment and Working Environments 137
Alterazioni di prosciutti cotti prodotti con tecnologia Cook-in e Ship-in. 136
Pericoli microbiologici e modalità attuabili per il loro controllo negli alimenti 136
Utilization of molecular methods to relate Red Mark Syndrome affecting Oncorhynchus mykiss to an unculturable Rickettsiales organism 136
Higher alcohol and acetic acid production by apiculate wine yeasts 135
Direct identification in food samples of Listeria spp. and Listeria monocytogenes by molecular methods 135
Use of ozone in production chain of high moisture Mozzarella cheese 131
Effect of TiO2 photocatalytic activity in a HDPE-based food packaging on the structural and microbiological stability of a short-ripened cheese. 129
Molecular methods for the differentiation of species used in production of cod-fish can detect commercial frauds 129
Use of propidium monoazide for the enumeration of viable Oenococcus oeni in must and wine by quantitative PCR. 128
Use of propidium monoazide for the enumeration of viable Brettanomyces bruxellensis in wine and beer by quantitative PCR 127
Yeast biodiversity and dynamics during sweet wine production as determined molecular methods 127
Antimicrobial activity of the essential oils of Thymus vulgaris L. measured using a bioimpedometric method 126
Moulds and Ochratoxin A on surfaces of artisanal and industrial dry sausages 126
OLED-based DNA biochip for Campylobacter spp. detection in poultry meat samples 126
Microbial quality of raw and ready-to-eat mung bean sprouts produced in Italy 126
Craft beer microflora identification before and after a cleaning process 126
Alterazione nei wurstel durante la conservazione. 125
Rickettsia-like organism detection in Oncorhynchus mykiss using molecular methods 125
Diversity and oenological characterization of indigenous Saccharomyces cerevisiae associated with Z ilavka grapes 125
Use of Lactococcus lactis to improve the quality of cooked meat product 124
Moulds and ochratoxin A on surfaces of artisanal and industrial dry sausages. 123
Twelve-Hour PCR-Based method for detection of Salmonella spp. in food 122
Effects of oxidative stress exposure on mucus binding properties and antibiotic resistance in L. casei group strains 120
Additive and Aw influence on Listeria monocytogenes behavior in Dry-cured ham packaged both under vacuum and under map conditions 119
Ecology of moulds during the pre-ripening and ripening of San Daniele dry cured ham. 118
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 118
Impiego di colture bioprotettive per migliorare la qualità igienico-sanitaria e sensoriale di hamburger 117
A Simple and fast PCR protocol to detect Listeria monocytogenes from meat 116
Candidatus Arthromitus detection using molecular methods 116
The oenological characteristics of commercial dry yeasts 114
Study of the ecology of fresh sausages and characterization of populations of lactic acid bacteria by molecular methods 114
Microbial spoilage of traditional dry sausages produced in small-scale facilities in Friuli, a northeastern region of Italy. 114
Compost from Biomass: Production quality and Use. 113
SELECTION AND ENOLOGICAL CHARACTERIZATION OF SACCHAROMYCES CEREVISIAE STRAINS ISOLATED FROM TOCAI, PINOT AND MALVASIA GRAPES AND MUST FROM COLLIO AREA 113
Nested-PCR for the detection Candidatus arthromitus in fish 113
A PCR-TGGE (Temperature Gradient Gel Electrophoresis) to assess differentiation among enologycal Saccharomyces cerevisiae strains. 113
Isolamento da colture autoctone, caratterizzazione ed utilizzo di Lactobacillus rhamnosus nella produzione di yogurt 112
Characterization of Kloeckera apiculata strains from the Friuli region in Northern Italy 111
Multiphasic approach to study the bacterial ecology of fermented sausages inoculated with a commercial starter culture 111
Spoilage of Meat and Fish 111
Use of bio-protective cultures to improve the shelf-life and the sensorial characteristics of commercial hamburgers 110
A new PCR protocol to detect Listeria monocytogenes from food 109
DNA molecular probe for Brettanomyces bruxellensis identification 109
Analysis of PCR-based methods for characterization of Listeria monocytogenes strains isolated from different sources 108
Nested PCR for the detection of Candidatus arthromitus in fish 108
Effect of indigenous Lactobacillus rhamnosus isolated from bovine milk on microbiological characteristics and aromatic profile of traditional yogurt 108
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 108
Mucus binding properties of L. casei group strains before and after oxidative stress 108
A rapid method for the identification and partial serotyping of Listeria monocytogenes in food by PCR and restriction enzyme analysis 107
An application of PCR-DGGE analysis to profile the yeast populations in raw milk 107
Optimization of conditions for profiling bacterial populations in food by culture-independent methods 107
Catalase-positive cocci in fermented sausage: variability due to different pork breeds, breeding systems and sausage production technology 107
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 107
Irradiation Treatments to Improve the Shelf Life of Fresh Black Truffles (Truffles Preservation by Gamma-Rays) 107
Development of a PCR microplate-capture hybridization method for simple, fast and sensitive detection of Salmonella serovars in food 107
Molecular and technological characterization of Staphylococcus xylosus isolated from naturally fermented Italian sausages by RAPD, Rep-PCR and Sau-PCR analysis 106
Classical and Molecular analyses to characterize commercial dry yeasts used in wine fermentations 105
Technological characterization of a bacteriocin-producing Lactobacillus sakei and its use in fermented sausages production 105
A RE-PCR method to distinguish Listeria monocytogenes serovars 105
Bio-protective cultures to improve the shelf-life of hamburgers 105
A multiplex-PCR method to detect enterohemorrhagic (EHEC) and enteropathogenic (EPEC) Escherichia coli in artificially contaminated foods 104
Colorazioni anomale e rigonfiamento di formaggi fusi e mozzarelle 104
Microbiological Analyses of dry and slurry yeasts for brewing 104
Characterisation of naturally fermented sausages produced in the North East of Italy 103
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 103
The late blowing in cheese: a new molecular approach based on PCR and DGGE to study the microbial ecology of the alteration process 103
Impedance measurements to study the antimicrobial activity of essential oils from Lamiaceae and Compositae 102
Prevention of Aspergillus ochraceus growth on and ochratoxin A contamination of sausages using ozonated air 102
Microbial ecology of Pitina 101
THE RPOB GENE AS A TARGET FOR PCR-DGGE ANALYSIS TO FOLLOW LACTIC ACID BACTERIAL POPULATION DYNAMICS DURING FOOD FERMENTATIONS 101
Listeria spp. in Italian cheeses 100
Description of the bacteriocins produced by two strains of Enterococcus faecium isolated from italian goat milk 100
Fagagna cheese Characterization and Autoctonous Starter Selection to Improve the quality of this Typical Italian product 100
New cause of spoilage in San Daniele dry cured ham 100
Sous-vide cook-chill mussel (Mytilus galloprovincialis): evaluation of chemical, microbiological and sensory quality during chilled storage (3°C) 100
A rapid detection of Bacillus cereus from foods by PCR analysis 99
Contribution of selected apiculate yeasts isolated from grape and must to the aroma of cool climate "Recioto" wine 99
A PCR-Microplate Capture Hybridization Method to Detect Listeria monocytogenes in Blood 99
Natural levels of nitrites and nitrates in San Daniele dry cured ham PDO, and in meat, salt and sugna used for its production 99
Use of polymerase chain reaction and restriction enzyme analysis to directly detect and identify Salmonella typhimurium in food 98
Totale 15.418
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Categoria #
all - tutte 115.913
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 115.913
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20205.081 0 0 0 0 0 1.275 794 942 430 794 213 633
2020/20214.480 87 546 122 590 163 633 164 529 786 133 562 165
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
2024/20251.996 289 619 322 253 400 113 0 0 0 0 0 0
Totale 34.499