IRIS
COMI, Giuseppe
 Distribuzione geografica
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Continente #
NA - Nord America 31.116
EU - Europa 15.011
AS - Asia 13.027
SA - Sud America 2.723
Continente sconosciuto - Info sul continente non disponibili 866
AF - Africa 368
OC - Oceania 11
Totale 63.122
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Nazione #
US - Stati Uniti d'America 30.199
IT - Italia 6.521
SG - Singapore 6.160
CN - Cina 2.793
UA - Ucraina 2.578
BR - Brasile 2.117
DE - Germania 1.541
HK - Hong Kong 1.244
FI - Finlandia 980
VN - Vietnam 959
RU - Federazione Russa 717
FR - Francia 606
CA - Canada 525
SE - Svezia 445
IE - Irlanda 443
GB - Regno Unito 436
TR - Turchia 286
IN - India 284
KR - Corea 262
BD - Bangladesh 230
AR - Argentina 202
NL - Olanda 195
MX - Messico 128
ID - Indonesia 110
CO - Colombia 102
EC - Ecuador 100
IQ - Iraq 100
ES - Italia 99
ZA - Sudafrica 95
PL - Polonia 89
BE - Belgio 77
PK - Pakistan 76
JP - Giappone 62
CL - Cile 54
MA - Marocco 54
UZ - Uzbekistan 50
IL - Israele 49
SA - Arabia Saudita 47
VE - Venezuela 47
AT - Austria 40
PH - Filippine 38
HN - Honduras 37
CR - Costa Rica 35
MY - Malesia 35
TN - Tunisia 34
IR - Iran 33
CH - Svizzera 32
EU - Europa 32
PE - Perù 32
KE - Kenya 31
EG - Egitto 29
PY - Paraguay 29
JM - Giamaica 27
SV - El Salvador 27
TT - Trinidad e Tobago 25
CZ - Repubblica Ceca 24
AE - Emirati Arabi Uniti 23
DZ - Algeria 23
TG - Togo 21
DO - Repubblica Dominicana 20
KZ - Kazakistan 20
LT - Lituania 20
TH - Thailandia 20
PR - Porto Rico 19
UY - Uruguay 19
GT - Guatemala 18
AZ - Azerbaigian 17
BO - Bolivia 17
OM - Oman 17
DK - Danimarca 16
GP - Guadalupe 16
JO - Giordania 16
NI - Nicaragua 16
RO - Romania 16
SC - Seychelles 16
AL - Albania 14
NP - Nepal 14
CW - ???statistics.table.value.countryCode.CW??? 13
ET - Etiopia 13
HR - Croazia 13
GR - Grecia 12
LB - Libano 11
HU - Ungheria 10
PT - Portogallo 10
SI - Slovenia 10
AU - Australia 9
EE - Estonia 9
LV - Lettonia 9
TW - Taiwan 9
GE - Georgia 8
KG - Kirghizistan 8
RS - Serbia 8
UG - Uganda 8
AM - Armenia 7
BG - Bulgaria 7
CI - Costa d'Avorio 7
PA - Panama 7
SK - Slovacchia (Repubblica Slovacca) 7
BB - Barbados 6
KH - Cambogia 6
Totale 62.187
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Città #
Woodbridge 2.625
Ashburn 2.543
Singapore 2.263
Ann Arbor 1.839
Jacksonville 1.814
Houston 1.737
Fairfield 1.626
San Jose 1.481
Chandler 1.472
Beijing 1.386
Hong Kong 1.229
Council Bluffs 1.177
Dearborn 943
Wilmington 790
Boardman 600
Seattle 575
Cambridge 509
Los Angeles 452
Princeton 439
Dublin 431
Milan 397
Lauterbourg 388
Udine 329
Ho Chi Minh City 316
Dallas 307
New York 301
Frankfurt am Main 264
Rome 244
Hefei 239
São Paulo 227
Seoul 221
Buffalo 218
Santa Clara 211
Hanoi 197
Izmir 196
The Dalles 196
Helsinki 182
Munich 166
San Diego 166
Ottawa 144
Memphis 134
Redondo Beach 114
Montréal 112
Ogden 102
Atlanta 99
Orem 99
Mcallen 98
Bologna 86
Des Moines 86
Nanjing 83
Naples 80
Norwalk 77
Toronto 76
Turin 74
Florence 73
Brooklyn 72
Torino 70
Phoenix 69
Chicago 65
Denver 65
San Francisco 64
Montreal 61
Kunming 60
Rio de Janeiro 59
Tokyo 58
Warsaw 56
North Bergen 53
Belo Horizonte 51
Chennai 51
Trieste 50
Bari 45
Tashkent 45
Mumbai 44
Brussels 43
Verona 43
Johannesburg 42
Padova 40
Brescia 39
Washington 39
Amsterdam 38
Guayaquil 37
London 37
Palermo 36
Turku 36
Guangzhou 35
Manchester 35
Simi Valley 35
Baghdad 34
Curitiba 34
Biên Hòa 32
Brasília 31
Da Nang 31
Haiphong 31
Mexico City 31
Modena 30
Andover 28
Campinas 28
Dong Ket 28
Düsseldorf 28
Las Vegas 28
Totale 34.200
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Nome #
Yogurt prodotto con ceppo autoctono di Lactobacillus rhamnosus isolato da lattoinnesto naturale. 1.911
Sphingomonas paucimobilis, un germe deteriorante latte e derivati 1.900
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 586
Processing fresh mussels (M. galloprovincialis) by sous vide technology: effect on the microbiological characteristics 474
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 452
Additive and Aw influence on Listeria monocytogenes behavior in Dry-cured ham packaged both under vacuum and under map conditions 356
Conta di Listeria spp. in alimenti mediante metodo diretto e M.P.N. (most probable number) 345
Chalk Yeasts Cause Gluten-Free Bread Spoilage 315
Caratterizzazione microbiologica di polvere di cacao e di cioccolato del commercio [Microbial characterization of retail cacao powders and chocolate bars] 290
The late blowing in cheese: a new molecular approach based on PCR and DGGE to study the microbial ecology of the alteration process 289
Bewertung und charakterisierung der Micrococcaceae stamme in italienischen rohwursten / EVALUATION AND CHARACTERIZATION OF MICROCOCCACEAE STRAINS IN ITALIAN DRY FERMENTED SAUSAGES 287
Caratterizzazione microbiologica di polvere di cacao e di cioccolato del commercio 281
Biocontrol of ochratoxigenic moulds (Aspergillus ochraceus and Penicillium nordicum) by Debaryomyces hansenii and Saccharomycopsis fibuligera during speck production 263
Pericoli microbiologici e modalità attuabili per il loro controllo negli alimenti 249
Colorazioni anomale e rigonfiamento di formaggi fusi e mozzarelle 248
A case of spoilage in wurstel sold in an Italian supermarket 243
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 241
Shelf-life del prosciutto di San Daniele affettato e confezionato in atmosfera modificata 240
Identificazione mediante PCR-DGGE dei batteri lattici alteranti la birra artigianale 233
BIOMETRIC STUDY OF ACETOIN PRODUCTION IN HANSENIASPORA GUILLIERMONDII AND KLOECKERA APICULATA 231
A Combined Polymerase Chain Reaction and Restriction Endonuclease Enzyme Assay for Discriminating between Campylobacter coli and Campylobacter jejuni 229
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 227
Study of Oenococcus oeni gene expression to improve the quality of wines 227
Impiego di alte pressioni per prolungare la shelf-life di prodotti di salumeria cotti. 226
A new cause of spoilage in goose sausages 222
Individuazione con sistemi Probelia, PCR-Bax e Riboprint di specie batteriche e di cloni patogeni. 212
Alterazioni di prosciutti cotti prodotti con tecnologia Cook-in e Ship-in. 211
Alterazione nei wurstel durante la conservazione. 206
Utilization of Denaturing Gradient Gel Electrophoresis (DGGE) to evaluate the Intestinal Microbiota of Brown Trout Salmo trutta fario 204
Antimicrobial activity of the essential oils of Thymus vulgaris L. measured using a bioimpedometric method 203
Use of propidium monoazide for the enumeration of viable Brettanomyces bruxellensis in wine and beer by quantitative PCR 203
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 202
OLED-based DNA biochip for Campylobacter spp. detection in poultry meat samples 202
Compost from Biomass: Production quality and Use. 201
A new PCR protocol to detect Listeria monocytogenes from food 200
Isolamento da colture autoctone, caratterizzazione ed utilizzo di Lactobacillus rhamnosus nella produzione di yogurt 200
Moulds and Ochratoxin A on surfaces of artisanal and industrial dry sausages 199
Use of propidium monoazide for the enumeration of viable Oenococcus oeni in must and wine by quantitative PCR. 199
Craft beer microflora identification before and after a cleaning process 199
Identification of the unculturable bacteria Candidatus Arthromitus in the intestinal content of trouts using Dot blot and Southern blot techniques 198
Use of ozone in production chain of high moisture Mozzarella cheese 196
A Simple and fast PCR protocol to detect Listeria monocytogenes from meat 195
Effect of TiO2 photocatalytic activity in a HDPE-based food packaging on the structural and microbiological stability of a short-ripened cheese. 193
Ecology of lactic acid bacteria in Italian fermented sausages: isolation, identification and molecular characterization 190
Nested-PCR for the detection Candidatus arthromitus in fish 189
Microbial quality of raw and ready-to-eat mung bean sprouts produced in Italy 189
Influence of specific fermentation conditions on natural microflora of pomace in “Grappa” production. 188
Development of a PCR microplate-capture hybridization method for simple, fast and sensitive detection of Salmonella serovars in food 188
A STUDY ON SALAMI COMPOUND BY REVERSE CARRIER GAS HEAD SPACE (RGHS) - CHROMATOGRAPHY (GC)-MASS SPECTROMETRY. 830, 175-182 187
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 187
Direct identification in food samples of Listeria spp. and Listeria monocytogenes by molecular methods 186
A rapid detection of Bacillus cereus from foods by PCR analysis 185
A PCR-Microplate Capture Hybridization Method to Detect Listeria monocytogenes in Blood 185
Phage Inactivation of Listeria monocytogenes on San Daniele Dry-Cured Ham and Elimination of Biofilms from Equipment and Working Environments 185
A multiplex-PCR method to detect enterohemorrhagic (EHEC) and enteropathogenic (EPEC) Escherichia coli in artificially contaminated foods 183
Effects of oxidative stress exposure on mucus binding properties and antibiotic resistance in L. casei group strains 182
Yeast biodiversity and dynamics during sweet wine production as determined molecular methods 182
Diversity and oenological characterization of indigenous Saccharomyces cerevisiae associated with Z ilavka grapes 182
A PCR-TGGE (Temperature Gradient Gel Electrophoresis) to assess differentiation among enologycal Saccharomyces cerevisiae strains. 181
Higher alcohol and acetic acid production by apiculate wine yeasts 180
Candidatus Arthromitus detection using molecular methods 180
Assessment of Aerobic and Respiratory Growth in the Lactobacillus casei Group 180
Moulds and ochratoxin A on surfaces of artisanal and industrial dry sausages. 179
Study of the ecology of fresh sausages and characterization of populations of lactic acid bacteria by molecular methods 179
Use of polymerase chain reaction and restriction enzyme analysis to directly detect and identify Salmonella typhimurium in food 179
A RE-PCR method to distinguish Listeria monocytogenes serovars 179
Natural levels of nitrites and nitrates in San Daniele dry cured ham PDO, and in meat, salt and sugna used for its production 177
Activity evaluation of pure and doped zinc oxide nanoparticles against bacterial pathogens and Saccharomyces cerevisiae 175
Impiego di colture bioprotettive per migliorare la qualità igienico-sanitaria e sensoriale di hamburger 174
Use of Lactococcus lactis to improve the quality of cooked meat product 174
A rapid method for the identification and partial serotyping of Listeria monocytogenes in food by PCR and restriction enzyme analysis 173
Microbial spoilage of traditional dry sausages produced in small-scale facilities in Friuli, a northeastern region of Italy. 172
Characterization of Kloeckera apiculata strains from the Friuli region in Northern Italy 171
Microbial ecology of Pitina 171
A NESTED-PCR METHOD TO THE DETECT LISTERIA MONOCYTOGENES IN ARTIFICIALLY CONTAMINATED BLOOD SPECIMENTS 171
Mucus binding properties of L. casei group strains before and after oxidative stress 169
Molecular methods for the differentiation of species used in production of cod-fish can detect commercial frauds 169
(1999) Determinazione del sesso su campioni di carne bovina e suina. 168
Characterisation of naturally fermented sausages produced in the North East of Italy 168
Rickettsia-like organism detection in Oncorhynchus mykiss using molecular methods 168
DNA molecular probe for Brettanomyces bruxellensis identification 167
Effect of indigenous Lactobacillus rhamnosus isolated from bovine milk on microbiological characteristics and aromatic profile of traditional yogurt 167
Ecology of moulds during the pre-ripening and ripening of San Daniele dry cured ham. 166
SOD and Catalase Induction on Saccharomyces cerevisiae strains by Heavy Metals and methanol 166
Use of bio-protective cultures to improve the shelf-life and the sensorial characteristics of commercial hamburgers 166
Utilization of molecular methods to relate Red Mark Syndrome affecting Oncorhynchus mykiss to an unculturable Rickettsiales organism 166
Twelve-Hour PCR-Based method for detection of Salmonella spp. in food 165
Rapid molecular identification of Lactobacillus casei group species by use of real-time PCR and High-Resolution Melting (HRM) analysis 165
Catalase-positive cocci in fermented sausage: variability due to different pork breeds, breeding systems and sausage production technology 165
SELECTION AND ENOLOGICAL CHARACTERIZATION OF SACCHAROMYCES CEREVISIAE STRAINS ISOLATED FROM TOCAI, PINOT AND MALVASIA GRAPES AND MUST FROM COLLIO AREA 164
An application of PCR-DGGE analysis to profile the yeast populations in raw milk 164
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 164
Spoilage of Meat and Fish 164
Humidity and shelf-life of fresh stuffed pasta 163
Prevention of Aspergillus ochraceus growth on and ochratoxin A contamination of sausages using ozonated air 163
Nested PCR for the detection of Candidatus arthromitus in fish 163
Alterazione giallo-arancio di mozzarella 162
Molecular methods for Bacillus cereus and Bacillus thuringiensis from humans, pesticides and foods, differentiation 162
Evaluation of express level of mleA gene in Oenocuccs oeni under different experimental conditions 161
The oenological characteristics of commercial dry yeasts 160
Totale 24.096
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Categoria #
all - tutte 217.405
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 217.405
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20222.462 0 0 0 0 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
2026/20276.085 911 1.390 1.297 2.180 307 0 0 0 0 0 0 0
Totale 63.122