IRIS
FRIGO, Francesca
 Distribuzione geografica
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Continente #
NA - Nord America 1.587
EU - Europa 530
AS - Asia 198
Continente sconosciuto - Info sul continente non disponibili 2
SA - Sud America 2
AF - Africa 1
OC - Oceania 1
Totale 2.321
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Nazione #
US - Stati Uniti d'America 1.566
UA - Ucraina 162
IT - Italia 146
SG - Singapore 114
DE - Germania 92
CN - Cina 71
FI - Finlandia 54
IE - Irlanda 32
CA - Canada 20
SE - Svezia 13
GB - Regno Unito 11
BE - Belgio 7
CZ - Repubblica Ceca 6
TR - Turchia 5
IN - India 3
BR - Brasile 2
ES - Italia 2
EU - Europa 2
PL - Polonia 2
PT - Portogallo 2
VN - Vietnam 2
AU - Australia 1
AZ - Azerbaigian 1
DO - Repubblica Dominicana 1
GE - Georgia 1
GR - Grecia 1
ID - Indonesia 1
TG - Togo 1
Totale 2.321
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Città #
Woodbridge 260
Houston 182
Fairfield 127
Ann Arbor 126
Chandler 112
Jacksonville 109
Singapore 103
Dearborn 77
Ashburn 63
Wilmington 56
Seattle 55
New York 53
Cambridge 46
Boardman 36
Beijing 32
Dublin 31
Princeton 29
Udine 28
Ottawa 20
Trieste 12
San Diego 11
Milan 9
Brussels 7
Ogden 7
Des Moines 6
Norwalk 6
Parma 6
Brno 5
Izmir 5
Rome 5
Cagliari 4
Palermo 4
Shanghai 4
Casagiove 3
Guangzhou 3
Hefei 3
Kunming 3
Marcon 3
Monfalcone 3
Nanjing 3
Padova 3
Pignone 3
Sarcedo 3
Taglio di Po 3
Treviso 3
Amadora 2
Aurisina 2
Bari 2
Bengaluru 2
Dong Ket 2
Jinan 2
Lavis 2
Los Angeles 2
Simi Valley 2
Washington 2
Wenzhou 2
Augusta 1
Azzano Decimo 1
Baku 1
Brisbane 1
Campobasso 1
Campoformido 1
Changsha 1
Chengdu 1
Clifton 1
Codroipo 1
Dallas 1
Frankfurt am Main 1
Fuzhou 1
Grafing 1
Grandate 1
Guiyang 1
Hebei 1
Indiana 1
Jinhua 1
Katerini 1
Lomé 1
Medebach 1
Menlo Park 1
Moggio Udinese 1
Monte San Pietro 1
Mumbai 1
Munich 1
Nanchang 1
Newark 1
Prague 1
Quzhou 1
San Francisco 1
San Vendemiano 1
Santa Clara 1
Shenyang 1
Stockholm 1
Tappahannock 1
Tbilisi 1
Tolmezzo 1
Venezia 1
Venice 1
Xian 1
Yellow Springs 1
Zhengzhou 1
Totale 1.738
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Nome #
Biofilm formation in the dairy industry: applications to cheese 161
Microbial community composition in cheese using molecular techniques 151
Identification of the Enterobacteriaceae in Montasio cheese and assessment of their amino acid decarboxylase activity. 123
Comparison of culture-dependent and -independent methods for bacterial community monitoring during Montasio cheese manufacturing 121
Efficacy of ozonation on microbial counts in used brines for cheesemaking 113
Safety issues in the production of cheeses from raw milk and natural starters 110
Safety-related properties of staphylococci isolated from food and food environments 109
A method for establishing allocation equity among patients with and without hepatocellular carcinoma on a common liver transplant waiting list. 104
Crescita di Staphylococcus aureus, Escherichia coli e Listeria monocytogenes in formaggi a latte crudo 97
Microbial biofilms in food environments: study approaches and intervention strategies 88
A preliminary study to evaluate a functional genomic approach to monitor microbial communities during cheese ripening 87
The presence of biogenic amines in cheese 87
Effetto di colture autoctone di Staphylococcaceae coagulasi-negative sulle caratteristiche chimico-fisiche e microbiologiche di formaggi tipo Latteria 82
Staphylococcus aureus: adaptive and cross-adaptive responses to sanitizers used in the food industry 76
An enzymatic strategy to detach biofilm from Staphylococcus aureus and Listeria monocytogenes 73
SANITIZERS SENSITIVITY OF LISTERIA MONOCYTOGENES BIOFILMS GROWN UNDER STATIC AND DYNAMIC CONDITIONS 72
Crescita di Staphylococcus aureus, Escherichia coli, Listeria monocytogenes in formaggi a latte crudo 64
Effect of environmental factors on biofilm formation by Pseudomonas spp. of dairy origin 62
Identificazione e caratterizzazione della microflora lattica del formaggio Asino 62
Staphylococci from catering: occurrence of safety-related properties 61
Identificazione e caratterizzazione della microflora lattica del formaggio Asìno 61
Microbial biofilms in artisanal microbreweries 57
Safety aspects in staphylococci isolated from food, workers and surfaces 57
SAFETY-RELATED ASPECTS IN LACTIC ACID BACTERIA FROM DIFFERENT FOOD NICHES 55
Occurence and characterization of Staphylococcus aureus isolated from raw milk for cheesemaking 54
Resistenza agli antibiotici in batteri lattici di origine alimentare 51
SPOILAGE ABILITY OF LACTIC ACID BACTERIA ISOLATED FROM CRAFT BEER 41
Valutazione della resistenza a sanificanti utilizzati nell’industria alimentare in Staphylococcus aureus 37
Microbial biofilm: Bio-forming ability in Staphylococcus aureus in the dairy industry 33
Totale 2.349
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Categoria #
all - tutte 7.957
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 7.957
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020407 0 0 0 0 36 91 67 68 28 59 11 47
2020/2021272 12 34 5 37 9 40 9 37 34 7 38 10
2021/2022208 8 25 5 13 1 8 6 13 1 37 61 30
2022/2023236 31 37 3 28 19 71 0 11 22 1 5 8
2023/2024173 15 13 4 2 10 64 3 5 8 3 9 37
2024/2025168 20 36 25 41 46 0 0 0 0 0 0 0
Totale 2.349