IRIS
MANZANO, Marisa
 Distribuzione geografica
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Continente #
NA - Nord America 21.066
AS - Asia 9.108
EU - Europa 8.647
SA - Sud America 1.707
Continente sconosciuto - Info sul continente non disponibili 694
AF - Africa 238
OC - Oceania 12
Totale 41.472
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Nazione #
US - Stati Uniti d'America 20.659
SG - Singapore 4.218
IT - Italia 3.101
CN - Cina 1.978
UA - Ucraina 1.691
BR - Brasile 1.327
DE - Germania 887
HK - Hong Kong 876
FI - Finlandia 685
VN - Vietnam 665
RU - Federazione Russa 504
FR - Francia 407
GB - Regno Unito 314
IE - Irlanda 306
SE - Svezia 297
CA - Canada 229
TR - Turchia 225
IN - India 218
KR - Corea 170
BD - Bangladesh 163
AR - Argentina 130
NL - Olanda 114
MX - Messico 96
ID - Indonesia 71
JP - Giappone 69
CO - Colombia 66
PL - Polonia 65
IQ - Iraq 64
ZA - Sudafrica 64
BE - Belgio 51
ES - Italia 51
EC - Ecuador 49
PK - Pakistan 48
SA - Arabia Saudita 42
VE - Venezuela 39
IR - Iran 38
CL - Cile 33
PH - Filippine 32
MA - Marocco 31
UZ - Uzbekistan 31
MY - Malesia 26
PE - Perù 25
KE - Kenya 24
AT - Austria 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
CR - Costa Rica 15
EU - Europa 15
PY - Paraguay 15
TG - Togo 15
PT - Portogallo 13
DO - Repubblica Dominicana 12
LT - Lituania 12
OM - Oman 11
UY - Uruguay 11
ET - Etiopia 10
HN - Honduras 10
HU - Ungheria 10
JM - Giamaica 10
JO - Giordania 10
TH - Thailandia 10
HR - Croazia 9
KG - Kirghizistan 9
AL - Albania 8
RO - Romania 8
TT - Trinidad e Tobago 8
BO - Bolivia 7
NZ - Nuova Zelanda 7
PS - Palestinian Territory 7
GE - Georgia 6
GT - Guatemala 6
LV - Lettonia 6
MD - Moldavia 6
NI - Nicaragua 6
PA - Panama 6
SI - Slovenia 6
UG - Uganda 6
AM - Armenia 5
AU - Australia 5
DK - Danimarca 5
GR - Grecia 5
LB - Libano 5
NP - Nepal 5
RS - Serbia 5
LK - Sri Lanka 4
LY - Libia 4
SK - Slovacchia (Repubblica Slovacca) 4
BB - Barbados 3
BY - Bielorussia 3
GA - Gabon 3
LC - Santa Lucia 3
MW - Malawi 3
Totale 40.739
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Città #
Woodbridge 2.076
Singapore 1.691
Ann Arbor 1.550
Ashburn 1.463
Houston 1.413
Fairfield 1.257
Jacksonville 1.167
Chandler 1.103
San Jose 950
Beijing 921
Hong Kong 855
Council Bluffs 691
Dearborn 675
Wilmington 595
Seattle 453
Boardman 431
Cambridge 415
Dublin 295
Princeton 293
Los Angeles 292
Lauterbourg 268
New York 244
Ho Chi Minh City 222
Dallas 213
Udine 209
Milan 206
The Dalles 182
Hefei 151
Izmir 149
Seoul 142
Buffalo 140
Helsinki 140
Santa Clara 136
Hanoi 135
Memphis 127
Rome 119
São Paulo 115
San Diego 107
Ottawa 97
Redondo Beach 92
Ogden 76
Munich 70
Norwalk 62
Des Moines 60
Naples 56
Orem 55
Atlanta 52
Bologna 49
Brooklyn 49
Nanjing 47
Tokyo 45
Warsaw 45
Rio de Janeiro 44
Florence 43
Frankfurt am Main 42
Kunming 42
Belo Horizonte 41
Chicago 39
Montreal 39
Mumbai 38
Trieste 37
San Francisco 36
Chennai 35
Denver 35
Phoenix 35
Brussels 32
Dong Ket 31
Turin 31
Bari 30
London 30
Torino 30
Toronto 30
Turku 30
Boston 29
Guangzhou 29
Falkenstein 27
Johannesburg 27
Tashkent 27
Miano 26
Shanghai 25
Amsterdam 24
Falls Church 24
Manchester 24
Mexico City 24
Simi Valley 23
Baghdad 22
Da Nang 22
Nanchang 22
Palermo 22
Andover 21
Santiago 21
Stockholm 21
Ankara 20
Bogotá 20
Düsseldorf 20
Guayaquil 20
Redmond 20
Istanbul 19
Poplar 19
Washington 19
Totale 23.813
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Nome #
Yogurt prodotto con ceppo autoctono di Lactobacillus rhamnosus isolato da lattoinnesto naturale. 1.891
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
Early indicators of chemical changes in Foods due to enzymic or non enzymic browning. Note 1: Study on heat Treated Model System 323
Bewertung und charakterisierung der Micrococcaceae stamme in italienischen rohwursten / EVALUATION AND CHARACTERIZATION OF MICROCOCCACEAE STRAINS IN ITALIAN DRY FERMENTED SAUSAGES 275
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
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
Identificazione mediante PCR-DGGE dei batteri lattici alteranti la birra artigianale 224
Adaptation of a Saccharomyces cerevisiae strain to high copper concentrations 223
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
Antibiotic and disinfectant susceptibility in Enterobacteriaceae isolated from minced meat 218
A new cause of spoilage in goose sausages 214
Chemiluminescent optical fibre genosensor for porcine meat detection 202
Compost from Biomass: Production quality and Use. 196
A new PCR protocol to detect Listeria monocytogenes from food 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
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
Moulds and Ochratoxin A on surfaces of artisanal and industrial dry sausages 189
Point-of-Need DNA Testing for Detection of Foodborne Pathogenic Bacteria 189
Use of propidium monoazide for the enumeration of viable Oenococcus oeni in must and wine by quantitative PCR. 188
Rapid and label-free electrochemical DNA biosensor for detecting hepatitis A virus 186
Influence of specific fermentation conditions on natural microflora of pomace in “Grappa” production. 182
Resistenza agli antimicrobici: metodi rapidi di analisi e soluzioni alternative per tutti i settori 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
Nested-PCR for the detection Candidatus arthromitus in fish 179
Microbiological aspects of natural starter for Montasio cheese 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
Advanced biosensors for detection of pathogens related to livestock and poultry 177
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
Chemiluminescent DNA optical fibre sensor for Brettanomyces bruxellensis detection 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
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
Use of polymerase chain reaction and restriction enzyme analysis to directly detect and identify Salmonella typhimurium in food 170
Quality of Minimally Processed Apple slices using different modified atmosphere conditions 168
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
Interaction among heavy metals and methanol affecting superoxide dismutase activity in Saccharomyces cerevisiae 164
A fiber-optic genosensor for Brettanomyces detection 164
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
Development of a chemiluminescent DNA fibre optic genosensor to Hepatitis A Virus (HAV) 163
(1999) Determinazione del sesso su campioni di carne bovina e suina. 162
Physiology and genetics of candidate probiotic strains relevant to animal health and production 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
Ultrastructural and biomolecular detection of Rickettsiales-like organisms in tissues of rainbow trout with Red Mark Syndrome 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
Development of localized surface plasmon resonance biosensors for the detection of Brettanomyces bruxellensis in wine 159
The first isolation of Yersinia ruckeri from carp Cyprinus carpio in ponds of southern Russia 159
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 158
DNA origami nanorobot fiber optic genosensor to TMV 158
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
Probing putative carcinogenic potential of processed and unprocessed meat using bioluminescent bacterial bioreporters. 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
Persistence of Listeria monocytogenes strains isolated from products in a Polish fish-processing plant over a 1-year period. 155
A NESTED-PCR METHOD TO THE DETECT LISTERIA MONOCYTOGENES IN ARTIFICIALLY CONTAMINATED BLOOD SPECIMENTS 154
Aspetti microbiologici del lattoinnesto naturale per la caseificazione del formaggio Montasio 153
Effect of chemical and biological dipping on acrylamide formation and sensory properties in deep fried potatoes 153
An application of PCR-DGGE analysis to profile the yeast populations in raw milk 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
Classical and Molecular analyses to characterize commercial dry yeasts used in wine fermentations 151
Fagagna cheese Characterization and Autoctonous Starter Selection to Improve the quality of this Typical Italian product 150
Irradiation Treatments to Improve the Shelf Life of Fresh Black Truffles (Truffles Preservation by Gamma-Rays) 150
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] 150
The possible effect of a sanitization program on intraspecies differentiation of Listeria monocytogenes strains isolated from a fish processing plant 149
T.E.M. and biomolecular detection of Rickettsiiales in tissues of rainbow trout and their potenial role as Red Mark Syndrome (RMS) etiological agents. 148
First report of Red Mark Syndrome (RMS) in farmed rainbow trout in Slovenia 147
Electrochemical and Optical Biosensors for the Detection of Campylobacter and Listeria: An Update Look 146
Copper, Cadmium and Methanol as factor affecting the growth of Candida boidinii 145
Exploring the impact of Mg-doped ZnO nanoparticles on a model soil microorganism Bacillus subtilis 145
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) 144
Molecular methods for Bacillus cereus and Bacillus thuringiensis from humans, pesticides and foods, differentiation 142
Rapid detection and differentiation of important Campylobacter spp. in poultry samples by dot blot and PCR 142
Brettanomyces bruxellensis: detection by molecular and optical methods. 141
New cause of spoilage in San Daniele dry cured ham 141
Contribution of selected apiculate yeasts isolated from grape and must to the aroma of cool climate "Recioto" wine 140
Food fermentations: innovative molecular biology methods to follow dynamic changes of microbial populations in an ancient process. 140
Microbial Characterization of Pitina, a Sausage-like produced in Friuli Region (Italy) 140
Development and evaluation of a PCR-microplate capture hybridization method for direct detection of verotoxigenic Escherichia coli strains in artificially contaminated food samples 140
Valutazione della shelf.life di tartufo nero (Tuber aestivum vitt.) conservato in differenti modalità 140
Totale 19.601
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Categoria #
all - tutte 144.268
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 144.268
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.936 0 0 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
2026/20271.898 552 903 443 0 0 0 0 0 0 0 0 0
Totale 41.472