IRIS
COMI, Giuseppe
 Distribuzione geografica
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Continente #
NA - Nord America 20.716
EU - Europa 12.301
AS - Asia 4.447
SA - Sud America 814
AF - Africa 95
Continente sconosciuto - Info sul continente non disponibili 33
OC - Oceania 4
Totale 38.410
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Nazione #
US - Stati Uniti d'America 20.376
IT - Italia 5.358
UA - Ucraina 2.543
SG - Singapore 2.411
DE - Germania 1.231
CN - Cina 1.195
FI - Finlandia 831
BR - Brasile 712
RU - Federazione Russa 638
SE - Svezia 418
IE - Irlanda 415
CA - Canada 297
GB - Regno Unito 266
KR - Corea 257
TR - Turchia 222
FR - Francia 168
NL - Olanda 108
IN - India 88
BE - Belgio 70
ES - Italia 50
HK - Hong Kong 39
PL - Polonia 34
EU - Europa 32
VN - Vietnam 32
AT - Austria 28
IR - Iran 27
MX - Messico 27
ZA - Sudafrica 24
CH - Svizzera 22
TG - Togo 21
CZ - Repubblica Ceca 18
AR - Argentina 17
BD - Bangladesh 16
CO - Colombia 15
ID - Indonesia 15
PE - Perù 15
PK - Pakistan 15
DK - Danimarca 14
IQ - Iraq 14
PH - Filippine 14
RO - Romania 14
BO - Bolivia 12
CL - Cile 12
UZ - Uzbekistan 12
VE - Venezuela 12
EC - Ecuador 10
MA - Marocco 9
DZ - Algeria 8
EG - Egitto 8
UG - Uganda 8
GR - Grecia 7
LV - Lettonia 7
OM - Oman 7
PT - Portogallo 7
SI - Slovenia 7
TN - Tunisia 7
TW - Taiwan 7
AE - Emirati Arabi Uniti 6
AZ - Azerbaigian 6
HU - Ungheria 6
KZ - Kazakistan 6
HR - Croazia 5
JP - Giappone 5
KE - Kenya 5
KH - Cambogia 5
PY - Paraguay 5
RS - Serbia 5
AM - Armenia 4
BG - Bulgaria 4
IL - Israele 4
JM - Giamaica 4
KG - Kirghizistan 4
LT - Lituania 4
NO - Norvegia 4
SA - Arabia Saudita 4
SK - Slovacchia (Repubblica Slovacca) 4
TH - Thailandia 4
UY - Uruguay 4
AU - Australia 3
DO - Repubblica Dominicana 3
EE - Estonia 3
GE - Georgia 3
MY - Malesia 3
NP - Nepal 3
PA - Panama 3
PS - Palestinian Territory 3
AL - Albania 2
BN - Brunei Darussalam 2
BY - Bielorussia 2
CR - Costa Rica 2
CY - Cipro 2
HN - Honduras 2
JO - Giordania 2
LA - Repubblica Popolare Democratica del Laos 2
LK - Sri Lanka 2
LU - Lussemburgo 2
MD - Moldavia 2
PR - Porto Rico 2
A2 - ???statistics.table.value.countryCode.A2??? 1
BA - Bosnia-Erzegovina 1
Totale 38.395
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Città #
Woodbridge 2.623
Ann Arbor 1.839
Jacksonville 1.803
Houston 1.697
Fairfield 1.625
Chandler 1.471
Singapore 1.204
Dearborn 942
Ashburn 921
Wilmington 787
Beijing 633
Boardman 564
Seattle 557
Cambridge 509
Princeton 435
Dublin 411
Udine 321
Milan 258
Seoul 221
Izmir 195
Rome 176
San Diego 153
Ottawa 138
Munich 129
New York 122
Montréal 112
Ogden 101
Mcallen 98
Des Moines 86
Nanjing 82
Los Angeles 75
Hefei 73
Norwalk 71
Torino 70
Bologna 66
Helsinki 64
Kunming 58
Naples 58
Turin 45
São Paulo 43
Brussels 40
Padova 40
Bari 39
Florence 39
Dallas 38
Verona 38
Trieste 37
Simi Valley 35
Belo Horizonte 30
Hong Kong 30
Brescia 29
Andover 28
Dong Ket 28
Düsseldorf 28
Guangzhou 28
Falls Church 27
Palermo 27
Pignone 25
Washington 25
Toronto 23
Frankfurt am Main 22
Modena 22
Napoli 22
Lomé 21
Nanchang 21
Falkenstein 20
Jinan 19
Rio de Janeiro 19
Chengdu 17
Pescara 17
Curitiba 16
Fuzhou 16
Messina 16
Perugia 16
Brasília 15
Genoa 15
Genova 15
Monza 15
Vienna 15
Brooklyn 14
Duncan 14
Hebei 14
Indiana 14
Nuremberg 14
San Francisco 14
Santa Clara 14
Shenyang 14
Warsaw 14
Amsterdam 13
Catania 13
Livorno 13
Pisa 13
Treviso 13
Mirano 12
Paris 12
Scafati 12
Seveso 12
Tashkent 12
Venezia 12
Bergamo 11
Totale 22.083
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Nome #
Sphingomonas paucimobilis, un germe deteriorante latte e derivati 1.762
Yogurt prodotto con ceppo autoctono di Lactobacillus rhamnosus isolato da lattoinnesto naturale. 1.535
Processing fresh mussels (M. galloprovincialis) by sous vide technology: effect on the microbiological characteristics 407
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 339
Conta di Listeria spp. in alimenti mediante metodo diretto e M.P.N. (most probable number) 302
Biocontrol of ochratoxigenic moulds (Aspergillus ochraceus and Penicillium nordicum) by Debaryomyces hansenii and Saccharomycopsis fibuligera during speck production 205
Study of Oenococcus oeni gene expression to improve the quality of wines 194
The late blowing in cheese: a new molecular approach based on PCR and DGGE to study the microbial ecology of the alteration process 192
Identificazione mediante PCR-DGGE dei batteri lattici alteranti la birra artigianale 180
A case of spoilage in wurstel sold in an Italian supermarket 178
Shelf-life del prosciutto di San Daniele affettato e confezionato in atmosfera modificata 177
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 171
BIOMETRIC STUDY OF ACETOIN PRODUCTION IN HANSENIASPORA GUILLIERMONDII AND KLOECKERA APICULATA 169
A Combined Polymerase Chain Reaction and Restriction Endonuclease Enzyme Assay for Discriminating between Campylobacter coli and Campylobacter jejuni 162
A new cause of spoilage in goose sausages 160
Pericoli microbiologici e modalità attuabili per il loro controllo negli alimenti 156
Ecology of lactic acid bacteria in Italian fermented sausages: isolation, identification and molecular characterization 154
Identification of the unculturable bacteria Candidatus Arthromitus in the intestinal content of trouts using Dot blot and Southern blot techniques 151
Alterazioni di prosciutti cotti prodotti con tecnologia Cook-in e Ship-in. 148
Phage Inactivation of Listeria monocytogenes on San Daniele Dry-Cured Ham and Elimination of Biofilms from Equipment and Working Environments 147
Utilization of Denaturing Gradient Gel Electrophoresis (DGGE) to evaluate the Intestinal Microbiota of Brown Trout Salmo trutta fario 146
Influence of specific fermentation conditions on natural microflora of pomace in “Grappa” production. 145
Assessment of Aerobic and Respiratory Growth in the Lactobacillus casei Group 145
Direct identification in food samples of Listeria spp. and Listeria monocytogenes by molecular methods 144
Alterazione nei wurstel durante la conservazione. 144
Caratterizzazione microbiologica di polvere di cacao e di cioccolato del commercio 144
Use of ozone in production chain of high moisture Mozzarella cheese 143
Higher alcohol and acetic acid production by apiculate wine yeasts 142
Moulds and Ochratoxin A on surfaces of artisanal and industrial dry sausages 140
Use of propidium monoazide for the enumeration of viable Oenococcus oeni in must and wine by quantitative PCR. 140
Utilization of molecular methods to relate Red Mark Syndrome affecting Oncorhynchus mykiss to an unculturable Rickettsiales organism 140
Antimicrobial activity of the essential oils of Thymus vulgaris L. measured using a bioimpedometric method 139
Craft beer microflora identification before and after a cleaning process 139
Effect of TiO2 photocatalytic activity in a HDPE-based food packaging on the structural and microbiological stability of a short-ripened cheese. 138
OLED-based DNA biochip for Campylobacter spp. detection in poultry meat samples 138
Molecular methods for the differentiation of species used in production of cod-fish can detect commercial frauds 137
Microbial quality of raw and ready-to-eat mung bean sprouts produced in Italy 137
A Simple and fast PCR protocol to detect Listeria monocytogenes from meat 136
Use of propidium monoazide for the enumeration of viable Brettanomyces bruxellensis in wine and beer by quantitative PCR 136
Additive and Aw influence on Listeria monocytogenes behavior in Dry-cured ham packaged both under vacuum and under map conditions 135
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 135
Yeast biodiversity and dynamics during sweet wine production as determined molecular methods 135
Use of Lactococcus lactis to improve the quality of cooked meat product 132
Compost from Biomass: Production quality and Use. 131
Moulds and ochratoxin A on surfaces of artisanal and industrial dry sausages. 131
A new PCR protocol to detect Listeria monocytogenes from food 130
Impiego di alte pressioni per prolungare la shelf-life di prodotti di salumeria cotti. 130
Twelve-Hour PCR-Based method for detection of Salmonella spp. in food 129
Candidatus Arthromitus detection using molecular methods 129
Effects of oxidative stress exposure on mucus binding properties and antibiotic resistance in L. casei group strains 129
Rickettsia-like organism detection in Oncorhynchus mykiss using molecular methods 129
Diversity and oenological characterization of indigenous Saccharomyces cerevisiae associated with Z ilavka grapes 129
Nested-PCR for the detection Candidatus arthromitus in fish 128
Impiego di colture bioprotettive per migliorare la qualità igienico-sanitaria e sensoriale di hamburger 128
A PCR-TGGE (Temperature Gradient Gel Electrophoresis) to assess differentiation among enologycal Saccharomyces cerevisiae strains. 128
The oenological characteristics of commercial dry yeasts 125
Isolamento da colture autoctone, caratterizzazione ed utilizzo di Lactobacillus rhamnosus nella produzione di yogurt 125
A rapid method for the identification and partial serotyping of Listeria monocytogenes in food by PCR and restriction enzyme analysis 124
Characterization of Kloeckera apiculata strains from the Friuli region in Northern Italy 124
A multiplex-PCR method to detect enterohemorrhagic (EHEC) and enteropathogenic (EPEC) Escherichia coli in artificially contaminated foods 124
Microbial spoilage of traditional dry sausages produced in small-scale facilities in Friuli, a northeastern region of Italy. 123
Use of bio-protective cultures to improve the shelf-life and the sensorial characteristics of commercial hamburgers 123
Study of the ecology of fresh sausages and characterization of populations of lactic acid bacteria by molecular methods 122
SELECTION AND ENOLOGICAL CHARACTERIZATION OF SACCHAROMYCES CEREVISIAE STRAINS ISOLATED FROM TOCAI, PINOT AND MALVASIA GRAPES AND MUST FROM COLLIO AREA 121
Use of polymerase chain reaction and restriction enzyme analysis to directly detect and identify Salmonella typhimurium in food 121
Ecology of moulds during the pre-ripening and ripening of San Daniele dry cured ham. 121
A RE-PCR method to distinguish Listeria monocytogenes serovars 121
Spoilage of Meat and Fish 121
Multiphasic approach to study the bacterial ecology of fermented sausages inoculated with a commercial starter culture 117
Colorazioni anomale e rigonfiamento di formaggi fusi e mozzarelle 117
DNA molecular probe for Brettanomyces bruxellensis identification 117
Catalase-positive cocci in fermented sausage: variability due to different pork breeds, breeding systems and sausage production technology 117
Nested PCR for the detection of Candidatus arthromitus in fish 117
An application of PCR-DGGE analysis to profile the yeast populations in raw milk 116
Mucus binding properties of L. casei group strains before and after oxidative stress 115
Irradiation Treatments to Improve the Shelf Life of Fresh Black Truffles (Truffles Preservation by Gamma-Rays) 115
Development of a PCR microplate-capture hybridization method for simple, fast and sensitive detection of Salmonella serovars in food 115
A PCR-Microplate Capture Hybridization Method to Detect Listeria monocytogenes in Blood 114
Microbial ecology of Pitina 114
Analysis of PCR-based methods for characterization of Listeria monocytogenes strains isolated from different sources 114
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 114
Bio-protective cultures to improve the shelf-life of hamburgers 114
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 113
Classical and Molecular analyses to characterize commercial dry yeasts used in wine fermentations 113
Molecular and technological characterization of Staphylococcus xylosus isolated from naturally fermented Italian sausages by RAPD, Rep-PCR and Sau-PCR analysis 113
Effect of indigenous Lactobacillus rhamnosus isolated from bovine milk on microbiological characteristics and aromatic profile of traditional yogurt 113
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 113
Activity evaluation of pure and doped zinc oxide nanoparticles against bacterial pathogens and Saccharomyces cerevisiae 113
A STUDY ON SALAMI COMPOUND BY REVERSE CARRIER GAS HEAD SPACE (RGHS) - CHROMATOGRAPHY (GC)-MASS SPECTROMETRY. 830, 175-182 112
A rapid detection of Bacillus cereus from foods by PCR analysis 112
Characterisation of naturally fermented sausages produced in the North East of Italy 112
Optimization of conditions for profiling bacterial populations in food by culture-independent methods 112
Technological characterization of a bacteriocin-producing Lactobacillus sakei and its use in fermented sausages production 111
Prevention of Aspergillus ochraceus growth on and ochratoxin A contamination of sausages using ozonated air 111
New cause of spoilage in San Daniele dry cured ham 110
Listeria spp. in Italian cheeses 109
Impedance measurements to study the antimicrobial activity of essential oils from Lamiaceae and Compositae 109
Description of the bacteriocins produced by two strains of Enterococcus faecium isolated from italian goat milk 108
Microbiological Analyses of dry and slurry yeasts for brewing 108
Natural levels of nitrites and nitrates in San Daniele dry cured ham PDO, and in meat, salt and sugna used for its production 108
Totale 16.861
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Categoria #
all - tutte 137.999
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 137.999
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020633 0 0 0 0 0 0 0 0 0 0 0 633
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
2024/20256.711 289 619 322 253 400 510 551 472 803 861 1.560 71
Totale 39.214