IRIS
COMI, Giuseppe
 Distribuzione geografica
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Continente #
NA - Nord America 19.687
EU - Europa 10.571
AS - Asia 1.490
AF - Africa 37
Continente sconosciuto - Info sul continente non disponibili 33
SA - Sud America 31
OC - Oceania 2
Totale 31.851
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Nazione #
US - Stati Uniti d'America 19.400
IT - Italia 4.668
UA - Ucraina 2.528
DE - Germania 1.118
CN - Cina 997
FI - Finlandia 778
SE - Svezia 415
IE - Irlanda 410
CA - Canada 278
GB - Regno Unito 231
TR - Turchia 200
FR - Francia 128
SG - Singapore 83
IN - India 77
BE - Belgio 68
RU - Federazione Russa 41
ES - Italia 40
EU - Europa 32
VN - Vietnam 31
KR - Corea 27
IR - Iran 26
PL - Polonia 23
TG - Togo 21
CH - Svizzera 19
NL - Olanda 19
AT - Austria 17
RO - Romania 12
CZ - Repubblica Ceca 11
ID - Indonesia 11
BR - Brasile 10
CO - Colombia 10
HK - Hong Kong 10
PH - Filippine 8
DK - Danimarca 7
SI - Slovenia 7
DZ - Algeria 6
PE - Perù 6
TW - Taiwan 6
HR - Croazia 5
MX - Messico 5
BG - Bulgaria 4
PT - Portogallo 4
CL - Cile 3
GR - Grecia 3
KH - Cambogia 3
MY - Malesia 3
RS - Serbia 3
TH - Thailandia 3
ZA - Sudafrica 3
HN - Honduras 2
JP - Giappone 2
MD - Moldavia 2
UG - Uganda 2
VE - Venezuela 2
A2 - ???statistics.table.value.countryCode.A2??? 1
AL - Albania 1
AU - Australia 1
CG - Congo 1
CI - Costa d'Avorio 1
EE - Estonia 1
EG - Egitto 1
HU - Ungheria 1
IL - Israele 1
LI - Liechtenstein 1
LT - Lituania 1
LU - Lussemburgo 1
LV - Lettonia 1
ME - Montenegro 1
MM - Myanmar 1
NG - Nigeria 1
NO - Norvegia 1
NZ - Nuova Zelanda 1
PA - Panama 1
PK - Pakistan 1
PR - Porto Rico 1
SK - Slovacchia (Repubblica Slovacca) 1
TN - Tunisia 1
Totale 31.851
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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 898
Wilmington 787
Seattle 555
Cambridge 509
Beijing 508
Princeton 434
Dublin 407
Udine 313
Milan 195
Izmir 193
San Diego 153
Ottawa 137
Rome 136
Boardman 115
Munich 115
New York 113
Montréal 112
Ogden 101
Mcallen 98
Des Moines 86
Nanjing 79
Hefei 73
Norwalk 71
Torino 70
Singapore 61
Kunming 58
Bologna 42
Naples 39
Brussels 38
Turin 36
Simi Valley 35
Trieste 33
Bari 28
Dong Ket 28
Andover 27
Falls Church 27
Dallas 26
Helsinki 26
Padova 26
Verona 26
Brescia 25
Florence 25
Pignone 25
Washington 25
Palermo 24
Guangzhou 23
Los Angeles 22
Napoli 22
Lomé 21
Nanchang 21
Jinan 19
Chengdu 17
Toronto 17
Fuzhou 16
Messina 16
Perugia 16
Genova 15
Duncan 14
Hebei 14
Indiana 14
Shenyang 14
Catania 13
Mirano 12
Modena 12
Pescara 12
Scafati 12
Seveso 12
Venezia 12
Brno 11
Hangzhou 11
Monza 11
Pisa 11
Treviso 11
Vienna 11
Grafing 10
Ningbo 10
Redwood City 10
Reggio Nell'emilia 10
Spoleto 10
Vicenza 10
Cagliari 9
Changsha 9
Genoa 9
Livorno 9
Moncalieri 9
Paris 9
Saint Petersburg 9
Ariano Irpino 8
Bergamo 8
Cattolica 8
Chongqing 8
Forlì 8
Hyderabad 8
Totale 19.541
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Nome #
Sphingomonas paucimobilis, un germe deteriorante latte e derivati 1.751
Yogurt prodotto con ceppo autoctono di Lactobacillus rhamnosus isolato da lattoinnesto naturale. 1.212
Processing fresh mussels (M. galloprovincialis) by sous vide technology: effect on the microbiological characteristics 390
Conta di Listeria spp. in alimenti mediante metodo diretto e M.P.N. (most probable number) 275
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 203
Biocontrol of ochratoxigenic moulds (Aspergillus ochraceus and Penicillium nordicum) by Debaryomyces hansenii and Saccharomycopsis fibuligera during speck production 183
Study of Oenococcus oeni gene expression to improve the quality of wines 180
A case of spoilage in wurstel sold in an Italian supermarket 161
Identificazione mediante PCR-DGGE dei batteri lattici alteranti la birra artigianale 160
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 155
BIOMETRIC STUDY OF ACETOIN PRODUCTION IN HANSENIASPORA GUILLIERMONDII AND KLOECKERA APICULATA 153
Ecology of lactic acid bacteria in Italian fermented sausages: isolation, identification and molecular characterization 147
A Combined Polymerase Chain Reaction and Restriction Endonuclease Enzyme Assay for Discriminating between Campylobacter coli and Campylobacter jejuni 143
Identification of the unculturable bacteria Candidatus Arthromitus in the intestinal content of trouts using Dot blot and Southern blot techniques 142
A new cause of spoilage in goose sausages 138
Assessment of Aerobic and Respiratory Growth in the Lactobacillus casei Group 137
Phage Inactivation of Listeria monocytogenes on San Daniele Dry-Cured Ham and Elimination of Biofilms from Equipment and Working Environments 135
Direct identification in food samples of Listeria spp. and Listeria monocytogenes by molecular methods 133
Influence of specific fermentation conditions on natural microflora of pomace in “Grappa” production. 133
Utilization of molecular methods to relate Red Mark Syndrome affecting Oncorhynchus mykiss to an unculturable Rickettsiales organism 132
Higher alcohol and acetic acid production by apiculate wine yeasts 131
Utilization of Denaturing Gradient Gel Electrophoresis (DGGE) to evaluate the Intestinal Microbiota of Brown Trout Salmo trutta fario 131
Alterazioni di prosciutti cotti prodotti con tecnologia Cook-in e Ship-in. 127
Molecular methods for the differentiation of species used in production of cod-fish can detect commercial frauds 126
Use of ozone in production chain of high moisture Mozzarella cheese 126
Moulds and Ochratoxin A on surfaces of artisanal and industrial dry sausages 124
Yeast biodiversity and dynamics during sweet wine production as determined molecular methods 124
Microbial quality of raw and ready-to-eat mung bean sprouts produced in Italy 124
Use of propidium monoazide for the enumeration of viable Oenococcus oeni in must and wine by quantitative PCR. 123
Antimicrobial activity of the essential oils of Thymus vulgaris L. measured using a bioimpedometric method 122
Use of propidium monoazide for the enumeration of viable Brettanomyces bruxellensis in wine and beer by quantitative PCR 122
Rickettsia-like organism detection in Oncorhynchus mykiss using molecular methods 122
Moulds and ochratoxin A on surfaces of artisanal and industrial dry sausages. 121
Use of Lactococcus lactis to improve the quality of cooked meat product 121
OLED-based DNA biochip for Campylobacter spp. detection in poultry meat samples 121
Diversity and oenological characterization of indigenous Saccharomyces cerevisiae associated with Z ilavka grapes 121
Craft beer microflora identification before and after a cleaning process 121
Alterazione nei wurstel durante la conservazione. 120
Effect of TiO2 photocatalytic activity in a HDPE-based food packaging on the structural and microbiological stability of a short-ripened cheese. 120
Twelve-Hour PCR-Based method for detection of Salmonella spp. in food 118
Effects of oxidative stress exposure on mucus binding properties and antibiotic resistance in L. casei group strains 116
Ecology of moulds during the pre-ripening and ripening of San Daniele dry cured ham. 115
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 114
Impiego di colture bioprotettive per migliorare la qualità igienico-sanitaria e sensoriale di hamburger 113
A Simple and fast PCR protocol to detect Listeria monocytogenes from meat 112
The oenological characteristics of commercial dry yeasts 112
Study of the ecology of fresh sausages and characterization of populations of lactic acid bacteria by molecular methods 112
Shelf-life del prosciutto di San Daniele affettato e confezionato in atmosfera modificata 112
Candidatus Arthromitus detection using molecular methods 111
SELECTION AND ENOLOGICAL CHARACTERIZATION OF SACCHAROMYCES CEREVISIAE STRAINS ISOLATED FROM TOCAI, PINOT AND MALVASIA GRAPES AND MUST FROM COLLIO AREA 110
Multiphasic approach to study the bacterial ecology of fermented sausages inoculated with a commercial starter culture 109
Spoilage of Meat and Fish 109
A PCR-TGGE (Temperature Gradient Gel Electrophoresis) to assess differentiation among enologycal Saccharomyces cerevisiae strains. 109
Nested-PCR for the detection Candidatus arthromitus in fish 108
Characterization of Kloeckera apiculata strains from the Friuli region in Northern Italy 107
Pericoli microbiologici e modalità attuabili per il loro controllo negli alimenti 107
A new PCR protocol to detect Listeria monocytogenes from food 106
Analysis of PCR-based methods for characterization of Listeria monocytogenes strains isolated from different sources 106
Use of bio-protective cultures to improve the shelf-life and the sensorial characteristics of commercial hamburgers 106
Compost from Biomass: Production quality and Use. 105
Optimization of conditions for profiling bacterial populations in food by culture-independent methods 105
Nested PCR for the detection of Candidatus arthromitus in fish 105
Effect of indigenous Lactobacillus rhamnosus isolated from bovine milk on microbiological characteristics and aromatic profile of traditional yogurt 105
An application of PCR-DGGE analysis to profile the yeast populations in raw milk 104
Microbial spoilage of traditional dry sausages produced in small-scale facilities in Friuli, a northeastern region of Italy. 104
Catalase-positive cocci in fermented sausage: variability due to different pork breeds, breeding systems and sausage production technology 104
Molecular and technological characterization of Staphylococcus xylosus isolated from naturally fermented Italian sausages by RAPD, Rep-PCR and Sau-PCR analysis 104
Irradiation Treatments to Improve the Shelf Life of Fresh Black Truffles (Truffles Preservation by Gamma-Rays) 104
A rapid method for the identification and partial serotyping of Listeria monocytogenes in food by PCR and restriction enzyme analysis 103
Technological characterization of a bacteriocin-producing Lactobacillus sakei and its use in fermented sausages production 103
Colorazioni anomale e rigonfiamento di formaggi fusi e mozzarelle 103
Mucus binding properties of L. casei group strains before and after oxidative stress 103
Development of a PCR microplate-capture hybridization method for simple, fast and sensitive detection of Salmonella serovars in food 103
Classical and Molecular analyses to characterize commercial dry yeasts used in wine fermentations 102
Bio-protective cultures to improve the shelf-life of hamburgers 102
Characterisation of naturally fermented sausages produced in the North East of Italy 101
A RE-PCR method to distinguish Listeria monocytogenes serovars 101
The late blowing in cheese: a new molecular approach based on PCR and DGGE to study the microbial ecology of the alteration process 101
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 101
Microbiological Analyses of dry and slurry yeasts for brewing 101
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 100
Impedance measurements to study the antimicrobial activity of essential oils from Lamiaceae and Compositae 100
DNA molecular probe for Brettanomyces bruxellensis identification 100
Prevention of Aspergillus ochraceus growth on and ochratoxin A contamination of sausages using ozonated air 100
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 100
Microbial ecology of Pitina 99
Isolamento da colture autoctone, caratterizzazione ed utilizzo di Lactobacillus rhamnosus nella produzione di yogurt 99
Description of the bacteriocins produced by two strains of Enterococcus faecium isolated from italian goat milk 98
A multiplex-PCR method to detect enterohemorrhagic (EHEC) and enteropathogenic (EPEC) Escherichia coli in artificially contaminated foods 98
THE RPOB GENE AS A TARGET FOR PCR-DGGE ANALYSIS TO FOLLOW LACTIC ACID BACTERIAL POPULATION DYNAMICS DURING FOOD FERMENTATIONS 98
Contribution of selected apiculate yeasts isolated from grape and must to the aroma of cool climate "Recioto" wine 97
Listeria spp. in Italian cheeses 97
A PCR-Microplate Capture Hybridization Method to Detect Listeria monocytogenes in Blood 97
Natural levels of nitrites and nitrates in San Daniele dry cured ham PDO, and in meat, salt and sugna used for its production 97
Microflora of Feta cheese from four Greek manufacturers 95
Dynamics and Characterization of Yeasts During Natural Fermentation of Italian Sausages 95
New cause of spoilage in San Daniele dry cured ham 95
Application of PCR-DGGE for identification microflora of Kulen 94
A rapid detection of Bacillus cereus from foods by PCR analysis 94
Use of polymerase chain reaction and restriction enzyme analysis to directly detect and identify Salmonella typhimurium in food 94
Totale 14.733
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Categoria #
all - tutte 99.002
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 99.002
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20207.315 310 379 238 883 424 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
2024/2025125 125 0 0 0 0 0 0 0 0 0 0 0
Totale 32.628