RONDININI, Gabriella
 Distribuzione geografica
Continente #
NA - Nord America 1.296
EU - Europa 289
AS - Asia 154
AF - Africa 3
Continente sconosciuto - Info sul continente non disponibili 2
SA - Sud America 1
Totale 1.745
Nazione #
US - Stati Uniti d'America 1.285
UA - Ucraina 121
SG - Singapore 80
CN - Cina 64
DE - Germania 44
IT - Italia 42
FI - Finlandia 41
IE - Irlanda 20
CA - Canada 11
GB - Regno Unito 5
NL - Olanda 5
TR - Turchia 5
SE - Svezia 4
EG - Egitto 3
BE - Belgio 2
EU - Europa 2
FR - Francia 2
IR - Iran 2
CO - Colombia 1
CZ - Repubblica Ceca 1
GE - Georgia 1
IN - India 1
KR - Corea 1
PT - Portogallo 1
RU - Federazione Russa 1
Totale 1.745
Città #
Woodbridge 212
Ann Arbor 176
Chandler 120
Houston 95
Dearborn 88
Jacksonville 87
Singapore 74
Fairfield 59
Ashburn 44
New York 30
Wilmington 29
Boardman 27
Dublin 20
Princeton 20
Seattle 17
Beijing 13
Cambridge 12
Udine 12
Hefei 11
Ottawa 11
Kunming 9
Ogden 7
San Diego 6
Jinan 5
Los Angeles 5
Izmir 4
Nanchang 4
Norwalk 4
Cairo 3
Des Moines 3
Guangzhou 3
Nanjing 3
Padova 3
Pordenone 3
Washington 3
Zhengzhou 3
Fuzhou 2
Leawood 2
Lomira 2
Milan 2
Munich 2
Ostra 2
Pasian di Prato 2
Shenyang 2
Tiel 2
Wageningen 2
Allahabad 1
Ambrolauri 1
Ardabil 1
Azzano Decimo 1
Bogotá 1
Brescia 1
Brno 1
Brussels 1
Buffalo 1
Calderara Di Reno 1
Changchun 1
Chaoyang 1
Chengdu 1
Dallas 1
Gavirate 1
Grandate 1
Guangdong 1
Hangzhou 1
Helsinki 1
Huzhou 1
Ningbo 1
Philadelphia 1
Preturo 1
Rome 1
Saint Petersburg 1
San Francisco 1
San Michele All'adige 1
Scherpenzeel 1
Seoul 1
Simi Valley 1
Tappahannock 1
Trieste 1
Wuhan 1
Yellow Springs 1
Zanjan 1
Çukurova 1
Totale 1.281
Nome #
The capacity of Enterobacteriaceae species to produce biogenic amines in cheese 149
Microbiological aspects of natural starter for Montasio cheese 127
Evaluation of amino acid-decarboxylative microbiota throughout the ripening of an Italian PDO cheese produced using different manufacturing practices 117
Microbiological characterization of artisanal Montasio cheese: analysis of its indigenous lactic acid bacteria 112
Characterization of Streptococcus thermophilus strains isolated from Montasio cheese using pulsed field gel electrophoresis and ribotyping 110
Molecular typing of lactic acid bacteria from beer by using PCR-based methods 96
Microbiological aspects (processing and storage) of a fermented vegetable (brovada) 93
Textural and sensorial characterization of Montasio cheese produced using proteolytic starters 90
ACIDIFICATION AND GROWTH KINETICS IN STREPTOCOCCUS THERMOPHILUS STRAINS: CLASSIFICATION OF CULTURES BASED ON CLUSTER ANALYSIS 85
Genomic analysis of Pediococcus spp. strains isolated from fermented vegetables 84
Use of cluster analysis to differentiate between Streptococcus thermophilus strains with different acidification and growth kinetics 80
Molecular characterization of lactic acid bacteria in natural fermentation of turnip 79
Characterization of Staphylococcus aureus isolated from food 76
Influence of starter and milk thermization on the growth of decarboxylase-positive flora in Montasio cheese 75
Some microbiological aspects of the Montasio cheese production 70
HACCP, APPLICATION IN FOOD CATERING 67
Caratterizzazione della flora indigena di batteri lattici isolati da formaggio Montasio 66
Prevalence of aminoacid-decarboxylative flora in a traditional Italian cheese 61
Cinetiche di sviluppo e proprietà acidificanti di ceppi di Streptococcus thermophilus 55
Contaminazione ambientale 53
Totale 1.745
Categoria #
all - tutte 5.614
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 5.614


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020291 0 0 0 0 23 88 65 35 14 30 2 34
2020/2021163 0 23 4 29 4 22 3 21 32 2 22 1
2021/2022173 12 18 0 9 2 4 1 7 1 23 72 24
2022/2023222 20 38 0 28 26 54 0 9 35 1 4 7
2023/2024144 14 2 7 7 25 43 1 4 12 1 1 27
2024/202593 15 21 19 16 22 0 0 0 0 0 0 0
Totale 1.745