IRIS
MANZANO, Marisa
 Distribuzione geografica
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Continente #
NA - Nord America 19.956
AS - Asia 9.037
EU - Europa 8.485
SA - Sud America 1.676
Continente sconosciuto - Info sul continente non disponibili 691
AF - Africa 234
OC - Oceania 12
Totale 40.091
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Nazione #
US - Stati Uniti d'America 19.576
SG - Singapore 4.205
IT - Italia 2.952
CN - Cina 1.958
UA - Ucraina 1.691
BR - Brasile 1.314
DE - Germania 887
HK - Hong Kong 866
FI - Finlandia 685
VN - Vietnam 657
RU - Federazione Russa 504
FR - Francia 407
GB - Regno Unito 307
IE - Irlanda 306
SE - Svezia 297
TR - Turchia 225
CA - Canada 219
IN - India 217
KR - Corea 170
BD - Bangladesh 159
AR - Argentina 129
NL - Olanda 111
MX - Messico 96
ID - Indonesia 70
JP - Giappone 69
PL - Polonia 65
IQ - Iraq 63
ZA - Sudafrica 63
CO - Colombia 57
BE - Belgio 51
ES - Italia 51
PK - Pakistan 48
EC - Ecuador 46
SA - Arabia Saudita 40
IR - Iran 38
VE - Venezuela 35
CL - Cile 33
MA - Marocco 31
UZ - Uzbekistan 31
PH - Filippine 30
PE - Perù 25
AT - Austria 23
KE - Kenya 23
MY - Malesia 23
CH - Svizzera 21
TN - Tunisia 21
AE - Emirati Arabi Uniti 20
CZ - Repubblica Ceca 20
DZ - Algeria 19
IL - Israele 18
EG - Egitto 17
KZ - Kazakistan 17
TW - Taiwan 17
AZ - Azerbaigian 15
EU - Europa 15
PY - Paraguay 15
TG - Togo 15
DO - Repubblica Dominicana 12
LT - Lituania 12
OM - Oman 11
PT - Portogallo 11
UY - Uruguay 11
CR - Costa Rica 10
ET - Etiopia 10
HU - Ungheria 10
JO - Giordania 10
HN - Honduras 9
HR - Croazia 9
KG - Kirghizistan 9
AL - Albania 8
JM - Giamaica 8
RO - Romania 8
BO - Bolivia 7
NZ - Nuova Zelanda 7
PS - Palestinian Territory 7
TH - Thailandia 7
GE - Georgia 6
LV - Lettonia 6
MD - Moldavia 6
PA - Panama 6
SI - Slovenia 6
TT - Trinidad e Tobago 6
UG - Uganda 6
AM - Armenia 5
AU - Australia 5
DK - Danimarca 5
GR - Grecia 5
NP - Nepal 5
LB - Libano 4
LK - Sri Lanka 4
NI - Nicaragua 4
RS - Serbia 4
SK - Slovacchia (Repubblica Slovacca) 4
BY - Bielorussia 3
GA - Gabon 3
GT - Guatemala 3
LY - Libia 3
XK - ???statistics.table.value.countryCode.XK??? 3
ZW - Zimbabwe 3
AO - Angola 2
Totale 39.366
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Città #
Woodbridge 2.076
Singapore 1.680
Ann Arbor 1.550
Houston 1.413
Ashburn 1.345
Fairfield 1.257
Jacksonville 1.166
Chandler 1.103
Beijing 912
Hong Kong 845
San Jose 765
Dearborn 675
Wilmington 595
Seattle 453
Boardman 429
Cambridge 415
Council Bluffs 409
Dublin 295
Princeton 293
Los Angeles 288
Lauterbourg 268
New York 232
Ho Chi Minh City 220
Udine 209
Dallas 201
The Dalles 182
Milan 162
Hefei 151
Izmir 149
Seoul 142
Helsinki 140
Buffalo 136
Hanoi 134
Memphis 126
Rome 118
São Paulo 115
Santa Clara 109
San Diego 101
Ottawa 97
Redondo Beach 92
Ogden 75
Munich 70
Des Moines 60
Norwalk 60
Naples 55
Orem 54
Bologna 49
Nanjing 47
Brooklyn 46
Tokyo 45
Warsaw 45
Atlanta 44
Rio de Janeiro 44
Frankfurt am Main 42
Kunming 42
Belo Horizonte 41
Florence 39
Montreal 39
Mumbai 38
Trieste 37
Chennai 35
Denver 34
Brussels 32
Chicago 31
Dong Ket 31
Bari 30
London 30
Torino 30
Turku 30
Boston 29
Guangzhou 29
Toronto 29
Turin 29
Falkenstein 27
Johannesburg 27
San Francisco 27
Tashkent 27
Amsterdam 24
Falls Church 24
Manchester 24
Mexico City 24
Shanghai 24
Phoenix 23
Simi Valley 23
Baghdad 22
Da Nang 22
Nanchang 22
Andover 21
Palermo 21
Santiago 21
Stockholm 21
Ankara 20
Düsseldorf 20
Guayaquil 20
Redmond 20
Istanbul 19
Poplar 19
Washington 19
Haiphong 18
Jakarta 18
Totale 23.016
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Nome #
Yogurt prodotto con ceppo autoctono di Lactobacillus rhamnosus isolato da lattoinnesto naturale. 1.862
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 441
Early indicators of chemical changes in Foods due to enzymic or non enzymic browning. Note 1: Study on heat Treated Model System 308
Bewertung und charakterisierung der Micrococcaceae stamme in italienischen rohwursten / EVALUATION AND CHARACTERIZATION OF MICROCOCCACEAE STRAINS IN ITALIAN DRY FERMENTED SAUSAGES 270
Biocontrol of ochratoxigenic moulds (Aspergillus ochraceus and Penicillium nordicum) by Debaryomyces hansenii and Saccharomycopsis fibuligera during speck production 255
Pericoli microbiologici e modalità attuabili per il loro controllo negli alimenti 239
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
A case of spoilage in wurstel sold in an Italian supermarket 227
Identificazione mediante PCR-DGGE dei batteri lattici alteranti la birra artigianale 219
Study of Oenococcus oeni gene expression to improve the quality of wines 219
Adaptation of a Saccharomyces cerevisiae strain to high copper concentrations 218
A Combined Polymerase Chain Reaction and Restriction Endonuclease Enzyme Assay for Discriminating between Campylobacter coli and Campylobacter jejuni 216
Antibiotic and disinfectant susceptibility in Enterobacteriaceae isolated from minced meat 213
A new cause of spoilage in goose sausages 210
Chemiluminescent optical fibre genosensor for porcine meat detection 198
Compost from Biomass: Production quality and Use. 192
Utilization of Denaturing Gradient Gel Electrophoresis (DGGE) to evaluate the Intestinal Microbiota of Brown Trout Salmo trutta fario 192
Use of propidium monoazide for the enumeration of viable Brettanomyces bruxellensis in wine and beer by quantitative PCR 192
OLED-based DNA biochip for Campylobacter spp. detection in poultry meat samples 192
A new PCR protocol to detect Listeria monocytogenes from food 191
Additive and Aw influence on Listeria monocytogenes behavior in Dry-cured ham packaged both under vacuum and under map conditions 191
Craft beer microflora identification before and after a cleaning process 191
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 187
Point-of-Need DNA Testing for Detection of Foodborne Pathogenic Bacteria 187
Identification of the unculturable bacteria Candidatus Arthromitus in the intestinal content of trouts using Dot blot and Southern blot techniques 186
Use of propidium monoazide for the enumeration of viable Oenococcus oeni in must and wine by quantitative PCR. 185
Moulds and Ochratoxin A on surfaces of artisanal and industrial dry sausages 183
Rapid and label-free electrochemical DNA biosensor for detecting hepatitis A virus 181
Resistenza agli antimicrobici: metodi rapidi di analisi e soluzioni alternative per tutti i settori 180
Influence of specific fermentation conditions on natural microflora of pomace in “Grappa” production. 178
Phage Inactivation of Listeria monocytogenes on San Daniele Dry-Cured Ham and Elimination of Biofilms from Equipment and Working Environments 177
A rapid detection of Bacillus cereus from foods by PCR analysis 176
Nested-PCR for the detection Candidatus arthromitus in fish 176
Microbiological aspects of natural starter for Montasio cheese 175
A multiplex-PCR method to detect enterohemorrhagic (EHEC) and enteropathogenic (EPEC) Escherichia coli in artificially contaminated foods 174
A Simple and fast PCR protocol to detect Listeria monocytogenes from meat 173
Advanced biosensors for detection of pathogens related to livestock and poultry 173
A PCR-Microplate Capture Hybridization Method to Detect Listeria monocytogenes in Blood 172
Moulds and ochratoxin A on surfaces of artisanal and industrial dry sausages. 171
Candidatus Arthromitus detection using molecular methods 171
Chemiluminescent DNA optical fibre sensor for Brettanomyces bruxellensis detection 171
Development of a PCR microplate-capture hybridization method for simple, fast and sensitive detection of Salmonella serovars in food 171
A RE-PCR method to distinguish Listeria monocytogenes serovars 169
A PCR-TGGE (Temperature Gradient Gel Electrophoresis) to assess differentiation among enologycal Saccharomyces cerevisiae strains. 169
Use of polymerase chain reaction and restriction enzyme analysis to directly detect and identify Salmonella typhimurium in food 166
Use of Lactococcus lactis to improve the quality of cooked meat product 166
Activity evaluation of pure and doped zinc oxide nanoparticles against bacterial pathogens and Saccharomyces cerevisiae 166
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 165
Interaction among heavy metals and methanol affecting superoxide dismutase activity in Saccharomyces cerevisiae 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
Utilization of molecular methods to relate Red Mark Syndrome affecting Oncorhynchus mykiss to an unculturable Rickettsiales organism 162
Quality of Minimally Processed Apple slices using different modified atmosphere conditions 161
Rapid molecular identification of Lactobacillus casei group species by use of real-time PCR and High-Resolution Melting (HRM) analysis 161
SOD and Catalase Induction on Saccharomyces cerevisiae strains by Heavy Metals and methanol 161
Physiology and genetics of candidate probiotic strains relevant to animal health and production 161
A fiber-optic genosensor for Brettanomyces detection 160
SELECTION AND ENOLOGICAL CHARACTERIZATION OF SACCHAROMYCES CEREVISIAE STRAINS ISOLATED FROM TOCAI, PINOT AND MALVASIA GRAPES AND MUST FROM COLLIO AREA 159
Use of bio-protective cultures to improve the shelf-life and the sensorial characteristics of commercial hamburgers 159
Development of a chemiluminescent DNA fibre optic genosensor to Hepatitis A Virus (HAV) 159
Rickettsia-like organism detection in Oncorhynchus mykiss using molecular methods 158
Ultrastructural and biomolecular detection of Rickettsiales-like organisms in tissues of rainbow trout with Red Mark Syndrome 158
The first isolation of Yersinia ruckeri from carp Cyprinus carpio in ponds of southern Russia 157
(1999) Determinazione del sesso su campioni di carne bovina e suina. 156
Nested PCR for the detection of Candidatus arthromitus in fish 156
DNA origami nanorobot fiber optic genosensor to TMV 156
Development of localized surface plasmon resonance biosensors for the detection of Brettanomyces bruxellensis in wine 155
Catalase-positive cocci in fermented sausage: variability due to different pork breeds, breeding systems and sausage production technology 154
Light-Up Split Broccoli Aptamer as a Versatile Tool for RNA Assembly Monitoring in Cell-Free TX-TL Systems, Hybrid RNA/DNA Origami Tagging and DNA Biosensing 153
Probing putative carcinogenic potential of processed and unprocessed meat using bioluminescent bacterial bioreporters. 153
Humidity and shelf-life of fresh stuffed pasta 152
Prevention of Aspergillus ochraceus growth on and ochratoxin A contamination of sausages using ozonated air 152
Persistence of Listeria monocytogenes strains isolated from products in a Polish fish-processing plant over a 1-year period. 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
A NESTED-PCR METHOD TO THE DETECT LISTERIA MONOCYTOGENES IN ARTIFICIALLY CONTAMINATED BLOOD SPECIMENTS 149
Effect of chemical and biological dipping on acrylamide formation and sensory properties in deep fried potatoes 149
Aspetti microbiologici del lattoinnesto naturale per la caseificazione del formaggio Montasio 148
Prevention of Penicillium nordicum growth and Ochratoxin A on Sausages with ozonated air 148
MLST and SAPD analysis to characteriza the stress response in Lactobacillus rhamnosus 147
Classical and Molecular analyses to characterize commercial dry yeasts used in wine fermentations 146
The possible effect of a sanitization program on intraspecies differentiation of Listeria monocytogenes strains isolated from a fish processing plant 146
Fagagna cheese Characterization and Autoctonous Starter Selection to Improve the quality of this Typical Italian product 145
Irradiation Treatments to Improve the Shelf Life of Fresh Black Truffles (Truffles Preservation by Gamma-Rays) 145
T.E.M. and biomolecular detection of Rickettsiiales in tissues of rainbow trout and their potenial role as Red Mark Syndrome (RMS) etiological agents. 144
First report of Red Mark Syndrome (RMS) in farmed rainbow trout in Slovenia 144
Mitochondrial DNA restriction enzyme analysis and evaluation of the enological characteristics of Saccharomyces cerevisiae strains isolated from grapes of the wine–producing area of Collio (Italy) 143
Copper, Cadmium and Methanol as factor affecting the growth of Candida boidinii 142
Electrochemical and Optical Biosensors for the Detection of Campylobacter and Listeria: An Update Look 142
Exploring the impact of Mg-doped ZnO nanoparticles on a model soil microorganism Bacillus subtilis 141
Rapid detection and differentiation of important Campylobacter spp. in poultry samples by dot blot and PCR 139
Microbial Characterization of Pitina, a Sausage-like produced in Friuli Region (Italy) 138
New cause of spoilage in San Daniele dry cured ham 138
Evaluation of the parameters (aw, humidity, storage temperature and osmophilic yeasts concentration) influencing yeast fermentation in honey [Parametri che influenzano l'alterazione microbiologica del miele] 138
Contribution of selected apiculate yeasts isolated from grape and must to the aroma of cool climate "Recioto" wine 137
Molecular methods for Bacillus cereus and Bacillus thuringiensis from humans, pesticides and foods, differentiation 137
Development and evaluation of a PCR-microplate capture hybridization method for direct detection of verotoxigenic Escherichia coli strains in artificially contaminated food samples 137
Food fermentations: innovative molecular biology methods to follow dynamic changes of microbial populations in an ancient process. 136
Valutazione della shelf.life di tartufo nero (Tuber aestivum vitt.) conservato in differenti modalità 136
Lactic acid bacteria and yeasts involved in four different sourdoughs fermentation 136
Totale 19.007
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Categoria #
all - tutte 139.050
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 139.050
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20222.302 85 281 83 168 56 96 86 143 38 353 530 383
2022/20232.766 319 205 41 303 304 658 27 221 393 56 129 110
2023/20241.499 144 97 81 59 152 223 62 134 136 134 116 161
2024/20256.194 184 414 190 232 294 377 458 373 620 582 912 1.558
2025/202611.083 772 1.032 952 1.231 1.502 938 1.284 386 734 951 858 443
2026/2027517 517 0 0 0 0 0 0 0 0 0 0 0
Totale 40.091