IRIS
COMI, Giuseppe
 Distribuzione geografica
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Continente #
NA - Nord America 28.492
EU - Europa 14.761
AS - Asia 12.961
SA - Sud America 2.659
Continente sconosciuto - Info sul continente non disponibili 852
AF - Africa 355
OC - Oceania 9
Totale 60.089
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Nazione #
US - Stati Uniti d'America 27.806
IT - Italia 6.383
SG - Singapore 6.157
CN - Cina 2.789
UA - Ucraina 2.574
BR - Brasile 2.061
DE - Germania 1.535
HK - Hong Kong 1.243
FI - Finlandia 980
VN - Vietnam 958
RU - Federazione Russa 682
FR - Francia 604
CA - Canada 442
SE - Svezia 442
IE - Irlanda 437
GB - Regno Unito 404
TR - Turchia 286
IN - India 284
KR - Corea 262
BD - Bangladesh 226
AR - Argentina 202
NL - Olanda 186
MX - Messico 125
ID - Indonesia 109
CO - Colombia 100
IQ - Iraq 100
EC - Ecuador 98
ES - Italia 95
ZA - Sudafrica 94
PL - Polonia 88
BE - Belgio 77
PK - Pakistan 75
JP - Giappone 60
MA - Marocco 54
CL - Cile 53
UZ - Uzbekistan 49
SA - Arabia Saudita 45
VE - Venezuela 45
AT - Austria 40
PH - Filippine 38
MY - Malesia 35
TN - Tunisia 34
CH - Svizzera 32
EU - Europa 32
IR - Iran 31
KE - Kenya 31
PE - Perù 31
EG - Egitto 29
PY - Paraguay 29
CZ - Repubblica Ceca 24
AE - Emirati Arabi Uniti 23
DZ - Algeria 23
TG - Togo 21
DO - Repubblica Dominicana 20
TH - Thailandia 20
UY - Uruguay 19
KZ - Kazakistan 18
LT - Lituania 18
AZ - Azerbaigian 17
BO - Bolivia 17
JM - Giamaica 16
JO - Giordania 16
OM - Oman 16
RO - Romania 16
DK - Danimarca 15
AL - Albania 14
CR - Costa Rica 14
HN - Honduras 14
NP - Nepal 14
ET - Etiopia 13
HR - Croazia 13
IL - Israele 13
GR - Grecia 11
GT - Guatemala 11
LB - Libano 11
NI - Nicaragua 11
HU - Ungheria 10
PT - Portogallo 10
SI - Slovenia 10
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
PA - Panama 7
SK - Slovacchia (Repubblica Slovacca) 7
TT - Trinidad e Tobago 7
SN - Senegal 6
SV - El Salvador 6
AM - Armenia 5
BY - Bielorussia 5
KH - Cambogia 5
MD - Moldavia 5
NO - Norvegia 5
PS - Palestinian Territory 5
BH - Bahrain 4
Totale 59.178
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Città #
Woodbridge 2.625
Singapore 2.262
Ashburn 1.964
Ann Arbor 1.839
Jacksonville 1.813
Houston 1.735
Fairfield 1.626
Chandler 1.472
Beijing 1.386
Hong Kong 1.228
San Jose 1.141
Dearborn 943
Council Bluffs 912
Wilmington 790
Boardman 596
Seattle 573
Cambridge 509
Princeton 436
Los Angeles 435
Dublin 430
Lauterbourg 388
Milan 384
Udine 328
Ho Chi Minh City 316
Dallas 294
New York 285
Frankfurt am Main 262
Hefei 239
Rome 223
Seoul 221
Buffalo 213
Hanoi 197
Izmir 196
The Dalles 196
Helsinki 182
Santa Clara 180
São Paulo 173
Munich 166
San Diego 163
Ottawa 140
Memphis 131
Redondo Beach 114
Montréal 112
Ogden 102
Mcallen 98
Orem 95
Bologna 86
Des Moines 86
Atlanta 83
Nanjing 83
Norwalk 77
Naples 76
Turin 73
Torino 70
Florence 67
Brooklyn 60
Kunming 60
Rio de Janeiro 59
Denver 58
San Francisco 57
Tokyo 57
Warsaw 56
Chicago 55
Phoenix 54
Montreal 52
Belo Horizonte 51
Chennai 51
Trieste 50
Toronto 48
Bari 45
Mumbai 44
Tashkent 44
Brussels 43
Johannesburg 42
Verona 42
Padova 40
Brescia 38
Guayaquil 37
London 36
Turku 36
Amsterdam 35
Guangzhou 35
Simi Valley 35
Baghdad 34
Curitiba 34
Manchester 34
Washington 34
Palermo 33
Biên Hòa 32
Brasília 31
Da Nang 31
Haiphong 31
Mexico City 31
Andover 28
Campinas 28
Dong Ket 28
Düsseldorf 28
Modena 28
Paris 28
Bogotá 27
Totale 32.654
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Nome #
Yogurt prodotto con ceppo autoctono di Lactobacillus rhamnosus isolato da lattoinnesto naturale. 1.891
Sphingomonas paucimobilis, un germe deteriorante latte e derivati 1.879
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 548
Processing fresh mussels (M. galloprovincialis) by sous vide technology: effect on the microbiological characteristics 472
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 446
Additive and Aw influence on Listeria monocytogenes behavior in Dry-cured ham packaged both under vacuum and under map conditions 348
Conta di Listeria spp. in alimenti mediante metodo diretto e M.P.N. (most probable number) 337
The late blowing in cheese: a new molecular approach based on PCR and DGGE to study the microbial ecology of the alteration process 281
Caratterizzazione microbiologica di polvere di cacao e di cioccolato del commercio [Microbial characterization of retail cacao powders and chocolate bars] 280
Bewertung und charakterisierung der Micrococcaceae stamme in italienischen rohwursten / EVALUATION AND CHARACTERIZATION OF MICROCOCCACEAE STRAINS IN ITALIAN DRY FERMENTED SAUSAGES 275
Caratterizzazione microbiologica di polvere di cacao e di cioccolato del commercio 268
Chalk Yeasts Cause Gluten-Free Bread Spoilage 264
Biocontrol of ochratoxigenic moulds (Aspergillus ochraceus and Penicillium nordicum) by Debaryomyces hansenii and Saccharomycopsis fibuligera during speck production 259
Pericoli microbiologici e modalità attuabili per il loro controllo negli alimenti 245
Colorazioni anomale e rigonfiamento di formaggi fusi e mozzarelle 238
A case of spoilage in wurstel sold in an Italian supermarket 236
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 235
Shelf-life del prosciutto di San Daniele affettato e confezionato in atmosfera modificata 235
Identificazione mediante PCR-DGGE dei batteri lattici alteranti la birra artigianale 224
BIOMETRIC STUDY OF ACETOIN PRODUCTION IN HANSENIASPORA GUILLIERMONDII AND KLOECKERA APICULATA 222
Study of Oenococcus oeni gene expression to improve the quality of wines 222
A Combined Polymerase Chain Reaction and Restriction Endonuclease Enzyme Assay for Discriminating between Campylobacter coli and Campylobacter jejuni 222
Impiego di alte pressioni per prolungare la shelf-life di prodotti di salumeria cotti. 218
Leuconostoc gelidum Is the Major Species Responsible for the Spoilage of Cooked Sausage Packaged in a Modified Atmosphere, and Hop Extract Is the Best Inhibitor Tested 214
A new cause of spoilage in goose sausages 214
Individuazione con sistemi Probelia, PCR-Bax e Riboprint di specie batteriche e di cloni patogeni. 202
Alterazioni di prosciutti cotti prodotti con tecnologia Cook-in e Ship-in. 201
Compost from Biomass: Production quality and Use. 196
A new PCR protocol to detect Listeria monocytogenes from food 196
Isolamento da colture autoctone, caratterizzazione ed utilizzo di Lactobacillus rhamnosus nella produzione di yogurt 196
Utilization of Denaturing Gradient Gel Electrophoresis (DGGE) to evaluate the Intestinal Microbiota of Brown Trout Salmo trutta fario 196
OLED-based DNA biochip for Campylobacter spp. detection in poultry meat samples 195
Craft beer microflora identification before and after a cleaning process 195
Alterazione nei wurstel durante la conservazione. 194
Use of ozone in production chain of high moisture Mozzarella cheese 194
Use of propidium monoazide for the enumeration of viable Brettanomyces bruxellensis in wine and beer by quantitative PCR 193
Identification of the unculturable bacteria Candidatus Arthromitus in the intestinal content of trouts using Dot blot and Southern blot techniques 193
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 192
Antimicrobial activity of the essential oils of Thymus vulgaris L. measured using a bioimpedometric method 190
Effect of TiO2 photocatalytic activity in a HDPE-based food packaging on the structural and microbiological stability of a short-ripened cheese. 190
Moulds and Ochratoxin A on surfaces of artisanal and industrial dry sausages 189
Use of propidium monoazide for the enumeration of viable Oenococcus oeni in must and wine by quantitative PCR. 188
Ecology of lactic acid bacteria in Italian fermented sausages: isolation, identification and molecular characterization 185
Influence of specific fermentation conditions on natural microflora of pomace in “Grappa” production. 182
A rapid detection of Bacillus cereus from foods by PCR analysis 181
Development of a PCR microplate-capture hybridization method for simple, fast and sensitive detection of Salmonella serovars in food 181
Phage Inactivation of Listeria monocytogenes on San Daniele Dry-Cured Ham and Elimination of Biofilms from Equipment and Working Environments 181
Effects of oxidative stress exposure on mucus binding properties and antibiotic resistance in L. casei group strains 180
Nested-PCR for the detection Candidatus arthromitus in fish 179
A STUDY ON SALAMI COMPOUND BY REVERSE CARRIER GAS HEAD SPACE (RGHS) - CHROMATOGRAPHY (GC)-MASS SPECTROMETRY. 830, 175-182 178
A Simple and fast PCR protocol to detect Listeria monocytogenes from meat 178
A multiplex-PCR method to detect enterohemorrhagic (EHEC) and enteropathogenic (EPEC) Escherichia coli in artificially contaminated foods 177
Yeast biodiversity and dynamics during sweet wine production as determined molecular methods 177
Higher alcohol and acetic acid production by apiculate wine yeasts 176
Direct identification in food samples of Listeria spp. and Listeria monocytogenes by molecular methods 176
A PCR-Microplate Capture Hybridization Method to Detect Listeria monocytogenes in Blood 176
Moulds and ochratoxin A on surfaces of artisanal and industrial dry sausages. 175
Assessment of Aerobic and Respiratory Growth in the Lactobacillus casei Group 175
A RE-PCR method to distinguish Listeria monocytogenes serovars 174
Candidatus Arthromitus detection using molecular methods 173
A PCR-TGGE (Temperature Gradient Gel Electrophoresis) to assess differentiation among enologycal Saccharomyces cerevisiae strains. 173
Microbial quality of raw and ready-to-eat mung bean sprouts produced in Italy 173
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 172
Natural levels of nitrites and nitrates in San Daniele dry cured ham PDO, and in meat, salt and sugna used for its production 172
Use of polymerase chain reaction and restriction enzyme analysis to directly detect and identify Salmonella typhimurium in food 170
Microbial spoilage of traditional dry sausages produced in small-scale facilities in Friuli, a northeastern region of Italy. 170
Diversity and oenological characterization of indigenous Saccharomyces cerevisiae associated with Z ilavka grapes 170
Characterization of Kloeckera apiculata strains from the Friuli region in Northern Italy 169
Study of the ecology of fresh sausages and characterization of populations of lactic acid bacteria by molecular methods 169
Mucus binding properties of L. casei group strains before and after oxidative stress 169
Activity evaluation of pure and doped zinc oxide nanoparticles against bacterial pathogens and Saccharomyces cerevisiae 168
A rapid method for the identification and partial serotyping of Listeria monocytogenes in food by PCR and restriction enzyme analysis 167
Use of Lactococcus lactis to improve the quality of cooked meat product 167
Molecular methods for the differentiation of species used in production of cod-fish can detect commercial frauds 167
Impiego di colture bioprotettive per migliorare la qualità igienico-sanitaria e sensoriale di hamburger 166
Rickettsia-like organism detection in Oncorhynchus mykiss using molecular methods 164
Utilization of molecular methods to relate Red Mark Syndrome affecting Oncorhynchus mykiss to an unculturable Rickettsiales organism 164
Rapid molecular identification of Lactobacillus casei group species by use of real-time PCR and High-Resolution Melting (HRM) analysis 163
DNA molecular probe for Brettanomyces bruxellensis identification 163
SOD and Catalase Induction on Saccharomyces cerevisiae strains by Heavy Metals and methanol 163
(1999) Determinazione del sesso su campioni di carne bovina e suina. 162
Microbial ecology of Pitina 162
Use of bio-protective cultures to improve the shelf-life and the sensorial characteristics of commercial hamburgers 162
SELECTION AND ENOLOGICAL CHARACTERIZATION OF SACCHAROMYCES CEREVISIAE STRAINS ISOLATED FROM TOCAI, PINOT AND MALVASIA GRAPES AND MUST FROM COLLIO AREA 161
Twelve-Hour PCR-Based method for detection of Salmonella spp. in food 161
Characterisation of naturally fermented sausages produced in the North East of Italy 161
Spoilage of Meat and Fish 161
Nested PCR for the detection of Candidatus arthromitus in fish 160
Catalase-positive cocci in fermented sausage: variability due to different pork breeds, breeding systems and sausage production technology 159
Humidity and shelf-life of fresh stuffed pasta 157
Prevention of Aspergillus ochraceus growth on and ochratoxin A contamination of sausages using ozonated air 157
The oenological characteristics of commercial dry yeasts 156
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 155
Ecology of moulds during the pre-ripening and ripening of San Daniele dry cured ham. 154
A NESTED-PCR METHOD TO THE DETECT LISTERIA MONOCYTOGENES IN ARTIFICIALLY CONTAMINATED BLOOD SPECIMENTS 154
Valorizzazione di Mytilus galloprovincialis mediante trattamenti "Sous vide cook and chill" 153
An application of PCR-DGGE analysis to profile the yeast populations in raw milk 152
Impedance measurements to study the antimicrobial activity of essential oils from Lamiaceae and Compositae 152
Prevention of Penicillium nordicum growth and Ochratoxin A on Sausages with ozonated air 152
MLST and SAPD analysis to characteriza the stress response in Lactobacillus rhamnosus 152
Totale 23.279
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Categoria #
all - tutte 206.463
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 206.463
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20222.891 0 0 132 297 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
2026/20273.052 911 1.390 751 0 0 0 0 0 0 0 0 0
Totale 60.089