IRIS
MANZANO, Marisa
 Distribuzione geografica
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Continente #
NA - Nord America 18.331
AS - Asia 8.841
EU - Europa 8.286
SA - Sud America 1.658
AF - Africa 233
Continente sconosciuto - Info sul continente non disponibili 18
OC - Oceania 12
Totale 37.379
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Nazione #
US - Stati Uniti d'America 17.999
SG - Singapore 4.165
IT - Italia 2.810
CN - Cina 1.888
UA - Ucraina 1.691
BR - Brasile 1.304
DE - Germania 886
HK - Hong Kong 854
FI - Finlandia 685
VN - Vietnam 655
RU - Federazione Russa 503
FR - Francia 404
IE - Irlanda 304
GB - Regno Unito 297
SE - Svezia 290
TR - Turchia 225
IN - India 214
CA - Canada 186
KR - Corea 170
AR - Argentina 128
BD - Bangladesh 108
NL - Olanda 96
MX - Messico 91
ID - Indonesia 70
IQ - Iraq 63
ZA - Sudafrica 63
JP - Giappone 62
PL - Polonia 60
CO - Colombia 55
BE - Belgio 51
PK - Pakistan 48
EC - Ecuador 45
ES - Italia 43
SA - Arabia Saudita 39
IR - Iran 38
CL - Cile 33
VE - Venezuela 32
MA - Marocco 31
UZ - Uzbekistan 31
PH - Filippine 27
PE - Perù 25
AT - Austria 23
KE - Kenya 23
TN - Tunisia 21
CZ - Repubblica Ceca 20
CH - Svizzera 19
DZ - Algeria 19
AE - Emirati Arabi Uniti 18
IL - Israele 18
MY - Malesia 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
OM - Oman 11
PT - Portogallo 11
UY - Uruguay 11
ET - Etiopia 10
HU - Ungheria 10
JO - Giordania 10
LT - Lituania 10
CR - Costa Rica 9
HR - Croazia 9
KG - Kirghizistan 9
AL - Albania 8
BO - Bolivia 7
HN - Honduras 7
NZ - Nuova Zelanda 7
PS - Palestinian Territory 7
RO - Romania 7
TH - Thailandia 7
GE - Georgia 6
LV - Lettonia 6
MD - Moldavia 6
PA - Panama 6
SI - Slovenia 6
UG - Uganda 6
AM - Armenia 5
AU - Australia 5
DK - Danimarca 5
GR - Grecia 5
JM - Giamaica 5
NP - Nepal 5
TT - Trinidad e Tobago 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
LY - Libia 3
XK - ???statistics.table.value.countryCode.XK??? 3
ZW - Zimbabwe 3
AO - Angola 2
BA - Bosnia-Erzegovina 2
Totale 37.331
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Città #
Woodbridge 2.076
Singapore 1.669
Ann Arbor 1.550
Houston 1.407
Ashburn 1.276
Fairfield 1.256
Jacksonville 1.161
Chandler 1.103
Beijing 893
Hong Kong 833
Dearborn 675
Wilmington 593
San Jose 476
Seattle 450
Cambridge 415
Boardman 407
Dublin 294
Princeton 292
Lauterbourg 268
Los Angeles 268
Ho Chi Minh City 219
Udine 209
New York 203
The Dalles 182
Dallas 157
Milan 155
Hefei 151
Izmir 149
Seoul 142
Helsinki 140
Hanoi 133
Buffalo 131
São Paulo 115
Rome 111
Council Bluffs 108
San Diego 98
Ottawa 96
Redondo Beach 92
Ogden 75
Munich 70
Des Moines 60
Norwalk 58
Orem 52
Naples 49
Nanjing 47
Bologna 45
Santa Clara 45
Rio de Janeiro 43
Frankfurt am Main 42
Warsaw 42
Kunming 41
Belo Horizonte 40
Mumbai 38
Tokyo 38
Trieste 37
Brooklyn 36
Florence 36
Brussels 32
Chennai 32
Montreal 32
Dong Ket 31
Atlanta 30
Bari 30
Torino 30
Turku 30
Guangzhou 29
Falkenstein 27
Johannesburg 27
London 27
Tashkent 27
Boston 25
Falls Church 24
Simi Valley 23
Baghdad 22
Da Nang 22
Nanchang 22
Andover 21
Chicago 21
Denver 21
Mexico City 21
Santiago 21
Shanghai 21
Toronto 21
Ankara 20
Düsseldorf 20
Manchester 20
Redmond 20
Amsterdam 19
Guayaquil 19
Istanbul 19
Palermo 19
Poplar 19
Haiphong 18
Jakarta 18
Lappeenranta 18
Pignone 18
San Francisco 18
Turin 18
Verona 18
Brescia 17
Totale 21.834
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Nome #
Yogurt prodotto con ceppo autoctono di Lactobacillus rhamnosus isolato da lattoinnesto naturale. 1.776
Early indicators of chemical changes in Foods due to enzymic or non enzymic browning. Note 1: Study on heat Treated Model System 295
Biocontrol of ochratoxigenic moulds (Aspergillus ochraceus and Penicillium nordicum) by Debaryomyces hansenii and Saccharomycopsis fibuligera during speck production 249
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 227
A case of spoilage in wurstel sold in an Italian supermarket 220
Pericoli microbiologici e modalità attuabili per il loro controllo negli alimenti 216
Study of Oenococcus oeni gene expression to improve the quality of wines 215
Identificazione mediante PCR-DGGE dei batteri lattici alteranti la birra artigianale 212
Adaptation of a Saccharomyces cerevisiae strain to high copper concentrations 212
A Combined Polymerase Chain Reaction and Restriction Endonuclease Enzyme Assay for Discriminating between Campylobacter coli and Campylobacter jejuni 212
Antibiotic and disinfectant susceptibility in Enterobacteriaceae isolated from minced meat 210
A new cause of spoilage in goose sausages 202
Chemiluminescent optical fibre genosensor for porcine meat detection 192
Compost from Biomass: Production quality and Use. 189
Utilization of Denaturing Gradient Gel Electrophoresis (DGGE) to evaluate the Intestinal Microbiota of Brown Trout Salmo trutta fario 188
OLED-based DNA biochip for Campylobacter spp. detection in poultry meat samples 185
Point-of-Need DNA Testing for Detection of Foodborne Pathogenic Bacteria 185
Craft beer microflora identification before and after a cleaning process 184
A new PCR protocol to detect Listeria monocytogenes from food 181
Identification of the unculturable bacteria Candidatus Arthromitus in the intestinal content of trouts using Dot blot and Southern blot techniques 180
Moulds and Ochratoxin A on surfaces of artisanal and industrial dry sausages 179
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 179
Use of propidium monoazide for the enumeration of viable Oenococcus oeni in must and wine by quantitative PCR. 177
Additive and Aw influence on Listeria monocytogenes behavior in Dry-cured ham packaged both under vacuum and under map conditions 176
Rapid and label-free electrochemical DNA biosensor for detecting hepatitis A virus 174
Phage Inactivation of Listeria monocytogenes on San Daniele Dry-Cured Ham and Elimination of Biofilms from Equipment and Working Environments 174
Influence of specific fermentation conditions on natural microflora of pomace in “Grappa” production. 173
A rapid detection of Bacillus cereus from foods by PCR analysis 172
Resistenza agli antimicrobici: metodi rapidi di analisi e soluzioni alternative per tutti i settori 172
Use of propidium monoazide for the enumeration of viable Brettanomyces bruxellensis in wine and beer by quantitative PCR 170
A PCR-Microplate Capture Hybridization Method to Detect Listeria monocytogenes in Blood 169
Development of a PCR microplate-capture hybridization method for simple, fast and sensitive detection of Salmonella serovars in food 169
Microbiological aspects of natural starter for Montasio cheese 168
Moulds and ochratoxin A on surfaces of artisanal and industrial dry sausages. 168
Advanced biosensors for detection of pathogens related to livestock and poultry 168
A Simple and fast PCR protocol to detect Listeria monocytogenes from meat 167
Nested-PCR for the detection Candidatus arthromitus in fish 167
A multiplex-PCR method to detect enterohemorrhagic (EHEC) and enteropathogenic (EPEC) Escherichia coli in artificially contaminated foods 166
A RE-PCR method to distinguish Listeria monocytogenes serovars 165
A PCR-TGGE (Temperature Gradient Gel Electrophoresis) to assess differentiation among enologycal Saccharomyces cerevisiae strains. 165
Candidatus Arthromitus detection using molecular methods 164
Chemiluminescent DNA optical fibre sensor for Brettanomyces bruxellensis detection 164
Activity evaluation of pure and doped zinc oxide nanoparticles against bacterial pathogens and Saccharomyces cerevisiae 164
Use of Lactococcus lactis to improve the quality of cooked meat product 163
A rapid method for the identification and partial serotyping of Listeria monocytogenes in food by PCR and restriction enzyme analysis 160
Rapid molecular identification of Lactobacillus casei group species by use of real-time PCR and High-Resolution Melting (HRM) analysis 160
Use of polymerase chain reaction and restriction enzyme analysis to directly detect and identify Salmonella typhimurium in food 159
Quality of Minimally Processed Apple slices using different modified atmosphere conditions 159
Utilization of molecular methods to relate Red Mark Syndrome affecting Oncorhynchus mykiss to an unculturable Rickettsiales organism 159
Interaction among heavy metals and methanol affecting superoxide dismutase activity in Saccharomyces cerevisiae 158
Nested PCR for the detection of Candidatus arthromitus in fish 156
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 156
SOD and Catalase Induction on Saccharomyces cerevisiae strains by Heavy Metals and methanol 155
SELECTION AND ENOLOGICAL CHARACTERIZATION OF SACCHAROMYCES CEREVISIAE STRAINS ISOLATED FROM TOCAI, PINOT AND MALVASIA GRAPES AND MUST FROM COLLIO AREA 154
(1999) Determinazione del sesso su campioni di carne bovina e suina. 154
A fiber-optic genosensor for Brettanomyces detection 154
DNA molecular probe for Brettanomyces bruxellensis identification 154
Use of bio-protective cultures to improve the shelf-life and the sensorial characteristics of commercial hamburgers 154
Ultrastructural and biomolecular detection of Rickettsiales-like organisms in tissues of rainbow trout with Red Mark Syndrome 154
Physiology and genetics of candidate probiotic strains relevant to animal health and production 152
Rickettsia-like organism detection in Oncorhynchus mykiss using molecular methods 151
Probing putative carcinogenic potential of processed and unprocessed meat using bioluminescent bacterial bioreporters. 151
The first isolation of Yersinia ruckeri from carp Cyprinus carpio in ponds of southern Russia 151
Catalase-positive cocci in fermented sausage: variability due to different pork breeds, breeding systems and sausage production technology 150
Development of a chemiluminescent DNA fibre optic genosensor to Hepatitis A Virus (HAV) 149
An application of PCR-DGGE analysis to profile the yeast populations in raw milk 148
Development of localized surface plasmon resonance biosensors for the detection of Brettanomyces bruxellensis in wine 148
Prevention of Aspergillus ochraceus growth on and ochratoxin A contamination of sausages using ozonated air 147
DNA origami nanorobot fiber optic genosensor to TMV 147
A NESTED-PCR METHOD TO THE DETECT LISTERIA MONOCYTOGENES IN ARTIFICIALLY CONTAMINATED BLOOD SPECIMENTS 145
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 144
MLST and SAPD analysis to characteriza the stress response in Lactobacillus rhamnosus 144
Persistence of Listeria monocytogenes strains isolated from products in a Polish fish-processing plant over a 1-year period. 144
Effect of chemical and biological dipping on acrylamide formation and sensory properties in deep fried potatoes 144
Aspetti microbiologici del lattoinnesto naturale per la caseificazione del formaggio Montasio 143
Classical and Molecular analyses to characterize commercial dry yeasts used in wine fermentations 143
The possible effect of a sanitization program on intraspecies differentiation of Listeria monocytogenes strains isolated from a fish processing plant 143
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 143
First report of Red Mark Syndrome (RMS) in farmed rainbow trout in Slovenia 143
Prevention of Penicillium nordicum growth and Ochratoxin A on Sausages with ozonated air 142
Irradiation Treatments to Improve the Shelf Life of Fresh Black Truffles (Truffles Preservation by Gamma-Rays) 141
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 140
Fagagna cheese Characterization and Autoctonous Starter Selection to Improve the quality of this Typical Italian product 140
T.E.M. and biomolecular detection of Rickettsiiales in tissues of rainbow trout and their potenial role as Red Mark Syndrome (RMS) etiological agents. 140
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) 139
Bewertung und charakterisierung der Micrococcaceae stamme in italienischen rohwursten / EVALUATION AND CHARACTERIZATION OF MICROCOCCACEAE STRAINS IN ITALIAN DRY FERMENTED SAUSAGES 138
Exploring the impact of Mg-doped ZnO nanoparticles on a model soil microorganism Bacillus subtilis 138
Electrochemical and Optical Biosensors for the Detection of Campylobacter and Listeria: An Update Look 138
Copper, Cadmium and Methanol as factor affecting the growth of Candida boidinii 136
Development and evaluation of a PCR-microplate capture hybridization method for direct detection of verotoxigenic Escherichia coli strains in artificially contaminated food samples 136
Contribution of selected apiculate yeasts isolated from grape and must to the aroma of cool climate "Recioto" wine 135
Rapid detection and differentiation of important Campylobacter spp. in poultry samples by dot blot and PCR 135
Valutazione della shelf.life di tartufo nero (Tuber aestivum vitt.) conservato in differenti modalità 134
Bio-protective cultures to improve the shelf-life of hamburgers 134
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] 134
Molecular methods to evaluate biodiversity in Bacillus cereus and Bacillus thuringiensis strains from different origins 133
Food fermentations: innovative molecular biology methods to follow dynamic changes of microbial populations in an ancient process. 132
Molecular methods for Bacillus cereus and Bacillus thuringiensis from humans, pesticides and foods, differentiation 132
Microbiological Analyses of dry and slurry yeasts for brewing 132
Humidity and shelf-life of fresh stuffed pasta 131
Totale 17.939
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Categoria #
all - tutte 128.503
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 128.503
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021664 0 0 0 0 0 0 0 0 0 126 390 148
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
2025/20269.558 772 1.032 952 1.231 1.502 938 1.284 386 734 727 0 0
Totale 38.049