IRIS
COMI, Giuseppe
 Distribuzione geografica
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Continente #
NA - Nord America 25.820
EU - Europa 14.359
AS - Asia 12.754
SA - Sud America 2.598
AF - Africa 347
Continente sconosciuto - Info sul continente non disponibili 36
OC - Oceania 9
Totale 55.923
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Nazione #
US - Stati Uniti d'America 25.219
SG - Singapore 6.122
IT - Italia 6.061
CN - Cina 2.740
UA - Ucraina 2.573
BR - Brasile 2.035
DE - Germania 1.532
HK - Hong Kong 1.225
FI - Finlandia 980
VN - Vietnam 951
RU - Federazione Russa 682
FR - Francia 598
IE - Irlanda 436
SE - Svezia 435
CA - Canada 401
GB - Regno Unito 379
TR - Turchia 283
IN - India 278
KR - Corea 262
AR - Argentina 198
BD - Bangladesh 174
NL - Olanda 170
MX - Messico 118
ID - Indonesia 107
IQ - Iraq 98
EC - Ecuador 91
ZA - Sudafrica 90
CO - Colombia 86
ES - Italia 86
PL - Polonia 82
BE - Belgio 77
PK - Pakistan 73
MA - Marocco 54
JP - Giappone 52
CL - Cile 51
UZ - Uzbekistan 48
SA - Arabia Saudita 40
AT - Austria 39
VE - Venezuela 39
PH - Filippine 35
TN - Tunisia 34
MY - Malesia 33
EU - Europa 32
IR - Iran 31
PE - Perù 31
CH - Svizzera 30
KE - Kenya 30
EG - Egitto 29
PY - Paraguay 29
CZ - Repubblica Ceca 23
DZ - Algeria 22
TG - Togo 21
AE - Emirati Arabi Uniti 20
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
AL - Albania 14
NP - Nepal 14
TH - Thailandia 14
ET - Etiopia 13
HR - Croazia 13
IL - Israele 13
JM - Giamaica 12
GR - Grecia 11
CR - Costa Rica 10
HN - Honduras 10
HU - Ungheria 10
PT - Portogallo 10
SI - Slovenia 10
LB - Libano 9
LV - Lettonia 9
TW - Taiwan 9
GE - Georgia 8
KG - Kirghizistan 8
RS - Serbia 8
UG - Uganda 8
AU - Australia 7
BG - Bulgaria 7
CI - Costa d'Avorio 7
NI - Nicaragua 6
PA - Panama 6
SK - Slovacchia (Repubblica Slovacca) 6
SN - Senegal 6
AM - Armenia 5
GT - Guatemala 5
KH - Cambogia 5
MD - Moldavia 5
NO - Norvegia 5
PS - Palestinian Territory 5
TT - Trinidad e Tobago 5
BY - Bielorussia 4
LK - Sri Lanka 4
SC - Seychelles 4
Totale 55.842
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Città #
Woodbridge 2.623
Singapore 2.237
Ann Arbor 1.839
Jacksonville 1.809
Houston 1.730
Ashburn 1.693
Fairfield 1.625
Chandler 1.472
Beijing 1.365
Hong Kong 1.210
Dearborn 943
San Jose 816
Wilmington 790
Seattle 569
Boardman 564
Cambridge 509
Council Bluffs 482
Princeton 435
Dublin 429
Los Angeles 391
Lauterbourg 388
Udine 328
Ho Chi Minh City 314
Milan 300
Frankfurt am Main 262
New York 243
Hefei 239
Seoul 221
Dallas 216
Rome 209
Buffalo 205
Izmir 196
The Dalles 196
Hanoi 195
Helsinki 182
São Paulo 172
Munich 166
San Diego 156
Ottawa 140
Memphis 126
Redondo Beach 114
Montréal 112
Ogden 101
Mcallen 98
Orem 88
Des Moines 86
Bologna 84
Nanjing 83
Santa Clara 81
Norwalk 74
Naples 70
Torino 70
Turin 63
Florence 61
Kunming 59
Rio de Janeiro 58
Warsaw 53
Atlanta 52
Belo Horizonte 50
Tokyo 50
Trieste 50
Chennai 48
Montreal 46
Bari 45
Brooklyn 44
Mumbai 44
Brussels 43
Tashkent 43
Denver 42
Johannesburg 42
Padova 40
Toronto 40
Verona 40
Brescia 38
Guayaquil 36
Turku 36
Guangzhou 35
Simi Valley 35
Baghdad 34
Curitiba 33
Biên Hòa 32
Chicago 32
Palermo 32
Da Nang 31
Haiphong 31
London 31
Amsterdam 30
Manchester 30
Washington 30
Brasília 29
Andover 28
Campinas 28
Dong Ket 28
Düsseldorf 28
Modena 28
Paris 28
San Francisco 28
Falls Church 27
Mexico City 27
Poplar 27
Totale 30.891
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Nome #
Sphingomonas paucimobilis, un germe deteriorante latte e derivati 1.865
Yogurt prodotto con ceppo autoctono di Lactobacillus rhamnosus isolato da lattoinnesto naturale. 1.832
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 501
Processing fresh mussels (M. galloprovincialis) by sous vide technology: effect on the microbiological characteristics 462
Conta di Listeria spp. in alimenti mediante metodo diretto e M.P.N. (most probable number) 332
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] 267
Bewertung und charakterisierung der Micrococcaceae stamme in italienischen rohwursten / EVALUATION AND CHARACTERIZATION OF MICROCOCCACEAE STRAINS IN ITALIAN DRY FERMENTED SAUSAGES 263
Biocontrol of ochratoxigenic moulds (Aspergillus ochraceus and Penicillium nordicum) by Debaryomyces hansenii and Saccharomycopsis fibuligera during speck production 252
Caratterizzazione microbiologica di polvere di cacao e di cioccolato del commercio 240
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
Pericoli microbiologici e modalità attuabili per il loro controllo negli alimenti 234
A case of spoilage in wurstel sold in an Italian supermarket 223
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
Study of Oenococcus oeni gene expression to improve the quality of wines 218
Identificazione mediante PCR-DGGE dei batteri lattici alteranti la birra artigianale 217
A Combined Polymerase Chain Reaction and Restriction Endonuclease Enzyme Assay for Discriminating between Campylobacter coli and Campylobacter jejuni 215
Impiego di alte pressioni per prolungare la shelf-life di prodotti di salumeria cotti. 214
A new cause of spoilage in goose sausages 207
Individuazione con sistemi Probelia, PCR-Bax e Riboprint di specie batteriche e di cloni patogeni. 198
Alterazioni di prosciutti cotti prodotti con tecnologia Cook-in e Ship-in. 194
Utilization of Denaturing Gradient Gel Electrophoresis (DGGE) to evaluate the Intestinal Microbiota of Brown Trout Salmo trutta fario 192
Compost from Biomass: Production quality and Use. 191
A new PCR protocol to detect Listeria monocytogenes from food 191
OLED-based DNA biochip for Campylobacter spp. detection in poultry meat samples 191
Use of ozone in production chain of high moisture Mozzarella cheese 189
Craft beer microflora identification before and after a cleaning process 188
Antimicrobial activity of the essential oils of Thymus vulgaris L. measured using a bioimpedometric method 187
Isolamento da colture autoctone, caratterizzazione ed utilizzo di Lactobacillus rhamnosus nella produzione di yogurt 187
Use of propidium monoazide for the enumeration of viable Brettanomyces bruxellensis in wine and beer by quantitative PCR 187
Alterazione nei wurstel durante la conservazione. 184
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 184
Use of propidium monoazide for the enumeration of viable Oenococcus oeni in must and wine by quantitative PCR. 183
Moulds and Ochratoxin A on surfaces of artisanal and industrial dry sausages 182
Additive and Aw influence on Listeria monocytogenes behavior in Dry-cured ham packaged both under vacuum and under map conditions 182
Effect of TiO2 photocatalytic activity in a HDPE-based food packaging on the structural and microbiological stability of a short-ripened cheese. 182
Identification of the unculturable bacteria Candidatus Arthromitus in the intestinal content of trouts using Dot blot and Southern blot techniques 182
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. 176
Phage Inactivation of Listeria monocytogenes on San Daniele Dry-Cured Ham and Elimination of Biofilms from Equipment and Working Environments 176
A rapid detection of Bacillus cereus from foods by PCR analysis 174
Nested-PCR for the detection Candidatus arthromitus in fish 174
A multiplex-PCR method to detect enterohemorrhagic (EHEC) and enteropathogenic (EPEC) Escherichia coli in artificially contaminated foods 174
Effects of oxidative stress exposure on mucus binding properties and antibiotic resistance in L. casei group strains 174
Assessment of Aerobic and Respiratory Growth in the Lactobacillus casei Group 173
Yeast biodiversity and dynamics during sweet wine production as determined molecular methods 173
A Simple and fast PCR protocol to detect Listeria monocytogenes from meat 172
A PCR-Microplate Capture Hybridization Method to Detect Listeria monocytogenes in Blood 172
Higher alcohol and acetic acid production by apiculate wine yeasts 171
Moulds and ochratoxin A on surfaces of artisanal and industrial dry sausages. 171
Development of a PCR microplate-capture hybridization method for simple, fast and sensitive detection of Salmonella serovars in food 171
Candidatus Arthromitus detection using molecular methods 170
A STUDY ON SALAMI COMPOUND BY REVERSE CARRIER GAS HEAD SPACE (RGHS) - CHROMATOGRAPHY (GC)-MASS SPECTROMETRY. 830, 175-182 169
Direct identification in food samples of Listeria spp. and Listeria monocytogenes by molecular methods 169
A PCR-TGGE (Temperature Gradient Gel Electrophoresis) to assess differentiation among enologycal Saccharomyces cerevisiae strains. 169
A RE-PCR method to distinguish Listeria monocytogenes serovars 168
Microbial quality of raw and ready-to-eat mung bean sprouts produced in Italy 166
Activity evaluation of pure and doped zinc oxide nanoparticles against bacterial pathogens and Saccharomyces cerevisiae 166
Use of Lactococcus lactis to improve the quality of cooked meat product 165
Study of the ecology of fresh sausages and characterization of populations of lactic acid bacteria by molecular methods 164
Mucus binding properties of L. casei group strains before and after oxidative stress 164
Use of polymerase chain reaction and restriction enzyme analysis to directly detect and identify Salmonella typhimurium in food 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
Microbial spoilage of traditional dry sausages produced in small-scale facilities in Friuli, a northeastern region of Italy. 162
Utilization of molecular methods to relate Red Mark Syndrome affecting Oncorhynchus mykiss to an unculturable Rickettsiales organism 162
Diversity and oenological characterization of indigenous Saccharomyces cerevisiae associated with Z ilavka grapes 162
Characterization of Kloeckera apiculata strains from the Friuli region in Northern Italy 161
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
Molecular methods for the differentiation of species used in production of cod-fish can detect commercial frauds 161
Natural levels of nitrites and nitrates in San Daniele dry cured ham PDO, and in meat, salt and sugna used for its production 161
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 160
Use of bio-protective cultures to improve the shelf-life and the sensorial characteristics of commercial hamburgers 159
SELECTION AND ENOLOGICAL CHARACTERIZATION OF SACCHAROMYCES CEREVISIAE STRAINS ISOLATED FROM TOCAI, PINOT AND MALVASIA GRAPES AND MUST FROM COLLIO AREA 158
Characterisation of naturally fermented sausages produced in the North East of Italy 158
SOD and Catalase Induction on Saccharomyces cerevisiae strains by Heavy Metals and methanol 157
(1999) Determinazione del sesso su campioni di carne bovina e suina. 156
Microbial ecology of Pitina 156
Nested PCR for the detection of Candidatus arthromitus in fish 156
Spoilage of Meat and Fish 156
Twelve-Hour PCR-Based method for detection of Salmonella spp. in food 155
Rickettsia-like organism detection in Oncorhynchus mykiss using molecular methods 155
Catalase-positive cocci in fermented sausage: variability due to different pork breeds, breeding systems and sausage production technology 154
Prevention of Aspergillus ochraceus growth on and ochratoxin A contamination of sausages using ozonated air 152
The oenological characteristics of commercial dry yeasts 151
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
Impedance measurements to study the antimicrobial activity of essential oils from Lamiaceae and Compositae 149
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 149
Multiphasic approach to study the bacterial ecology of fermented sausages inoculated with a commercial starter culture 148
A NESTED-PCR METHOD TO THE DETECT LISTERIA MONOCYTOGENES IN ARTIFICIALLY CONTAMINATED BLOOD SPECIMENTS 148
Prevention of Penicillium nordicum growth and Ochratoxin A on Sausages with ozonated air 147
Molecular and technological characterization of Staphylococcus xylosus isolated from naturally fermented Italian sausages by RAPD, Rep-PCR and Sau-PCR analysis 147
Valorizzazione di Mytilus galloprovincialis mediante trattamenti "Sous vide cook and chill" 146
MLST and SAPD analysis to characteriza the stress response in Lactobacillus rhamnosus 146
Classical and Molecular analyses to characterize commercial dry yeasts used in wine fermentations 145
Totale 21.849
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Categoria #
all - tutte 192.168
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 192.168
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021165 0 0 0 0 0 0 0 0 0 0 0 165
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
2024/20259.105 289 619 322 253 400 510 551 472 803 861 1.560 2.465
2025/202615.131 1.026 1.421 1.361 1.919 1.993 1.551 1.508 514 1.110 1.413 1.106 209
Totale 56.739