IRIS
MAIFRENI, Michela
 Distribuzione geografica
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Continente #
NA - Nord America 7.509
EU - Europa 3.017
AS - Asia 1.078
SA - Sud America 127
AF - Africa 29
Continente sconosciuto - Info sul continente non disponibili 5
Totale 11.765
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Nazione #
US - Stati Uniti d'America 7.430
IT - Italia 810
UA - Ucraina 742
SG - Singapore 573
DE - Germania 468
CN - Cina 341
FI - Finlandia 311
RU - Federazione Russa 250
IE - Irlanda 144
BR - Brasile 103
GB - Regno Unito 73
CA - Canada 71
SE - Svezia 60
TR - Turchia 45
EE - Estonia 36
BE - Belgio 35
IN - India 25
FR - Francia 21
NL - Olanda 19
CZ - Repubblica Ceca 14
IR - Iran 12
TG - Togo 11
AR - Argentina 9
HK - Hong Kong 9
VN - Vietnam 9
ZA - Sudafrica 8
BD - Bangladesh 7
KR - Corea 7
MA - Marocco 6
AT - Austria 5
AZ - Azerbaigian 5
EU - Europa 5
JP - Giappone 5
ES - Italia 4
IQ - Iraq 4
MY - Malesia 4
PK - Pakistan 4
RO - Romania 4
SA - Arabia Saudita 4
CO - Colombia 3
DK - Danimarca 3
EC - Ecuador 3
GE - Georgia 3
GR - Grecia 3
HU - Ungheria 3
ID - Indonesia 3
IL - Israele 3
KG - Kirghizistan 3
MX - Messico 3
PE - Perù 3
PT - Portogallo 3
AE - Emirati Arabi Uniti 2
CL - Cile 2
DO - Repubblica Dominicana 2
HN - Honduras 2
PY - Paraguay 2
TH - Thailandia 2
UZ - Uzbekistan 2
AL - Albania 1
BG - Bulgaria 1
EG - Egitto 1
HR - Croazia 1
IS - Islanda 1
JO - Giordania 1
KE - Kenya 1
KZ - Kazakistan 1
LA - Repubblica Popolare Democratica del Laos 1
LK - Sri Lanka 1
LT - Lituania 1
LV - Lettonia 1
NO - Norvegia 1
NP - Nepal 1
PA - Panama 1
PH - Filippine 1
PL - Polonia 1
SK - Slovacchia (Repubblica Slovacca) 1
SN - Senegal 1
TN - Tunisia 1
UY - Uruguay 1
VE - Venezuela 1
Totale 11.765
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Città #
Woodbridge 1.008
Ann Arbor 687
Houston 651
Fairfield 619
Chandler 542
Jacksonville 529
Singapore 388
Ashburn 364
Dearborn 362
Wilmington 273
Seattle 241
New York 217
Cambridge 195
Boardman 193
Dublin 139
Beijing 133
Princeton 130
Munich 104
Udine 103
Helsinki 67
Ottawa 61
San Diego 51
Milan 43
Ogden 40
Izmir 36
Redmond 32
Hefei 31
Trieste 29
Kunming 28
Los Angeles 26
Padova 26
Des Moines 25
Norwalk 24
Brussels 20
Nanjing 18
Dallas 17
Rome 14
Falkenstein 12
Venice 12
Guangzhou 11
Jinan 11
Lomé 11
Brno 10
Pordenone 10
Simi Valley 10
Andover 9
Duncan 9
Washington 9
Dong Ket 8
Falls Church 8
Hong Kong 8
Lago 8
Toronto 8
Frankfurt am Main 7
Indiana 7
Zhengzhou 7
Bologna 6
Catania 6
Codroipo 6
Delhi 6
Messina 6
Parma 6
Redwood City 6
Verona 6
Baku 5
Belo Horizonte 5
Hyderabad 5
Monfalcone 5
Nanchang 5
Nuremberg 5
Palermo 5
Pretoria 5
San Giorgio di Nogaro 5
Shanghai 5
Shenyang 5
São Paulo 5
Treviso 5
Wenzhou 5
Wuhan 5
Azzano Decimo 4
Bari 4
Crespadoro 4
Fuzhou 4
Ghent 4
Hebei 4
Jyväskylä 4
Lahore 4
London 4
Marcon 4
Menlo Park 4
Naples 4
Olgiate Olona 4
Pignone 4
Prague 4
Premariacco 4
Sacramento 4
San Francisco 4
San Michele al Tagliamento 4
Santa Clara 4
Scafati 4
Totale 7.848
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Nome #
Conta di Listeria spp. in alimenti mediante metodo diretto e M.P.N. (most probable number) 289
Application of ultra high pressure homogenization for the production of fruit smoothies 232
Minimization of water consumption in fresh-cut salad washing by UV-C light 202
Viability of probiotic Lactobacillus rhamnosus in structured emulsions containing saturated monoglycerides 175
Bacterial biofilm as a possible source of contamination in the microbrewery environment 173
Biofilm formation in the dairy industry: applications to cheese 166
Inactivation of Foodborne Bacteria Biofilms by Aqueous and Gaseous Ozone 161
Impact of UV-C light on storage quality of fresh-cut pineapple in two different packages 160
Surface decontamination of fresh-cut apple by UV-C light exposure: Effects on structure, colour and sensory properties 158
Study on the applicability of high-pressure homogenization for the production of banana juices 158
Microbial community composition in cheese using molecular techniques 156
The capacity of Enterobacteriaceae species to produce biogenic amines in cheese 155
Surface decontamination of fresh-cut apple by pulsed light: Effects on structure, colour and sensory properties 148
Influence of hydroponic and soil cultivation on quality and shelf life of ready-to-eat lamb's lettuce (Valerianella locusta L. Laterr) 137
Potential application of monoglyceride structured emulsions as delivery systems of probiotic bacteria in reduced saturated fat ice cream 134
Water saving in fresh-cut salad washing by pulsed light 132
Comparison of culture-dependent and -independent methods for bacterial community monitoring during Montasio cheese manufacturing 129
Diversity within Italian Cheesemaking Brine-Associated Bacterial Communities Evidenced by Massive Parallel 16S rRNA Gene Tag Sequencing 128
Identification of the Enterobacteriaceae in Montasio cheese and assessment of their amino acid decarboxylase activity. 127
Genotypic and phenotypic diversity of Pediococcus pentosaceus strains isolated from food matrices and characterisation of the penocin operon 125
Evaluation of amino acid-decarboxylative microbiota throughout the ripening of an Italian PDO cheese produced using different manufacturing practices 123
Effects of high pressure homogenisation of ice cream mix on the physical and structural properties of ice cream 122
Effect of high pressure homogenisation on microbial inactivation, protein structure and functionality of egg white 121
Efficacy of ozonation on microbial counts in used brines for cheesemaking 121
Microbiological characterization of artisanal Montasio cheese: analysis of its indigenous lactic acid bacteria 120
Decontamination Efficacy of Neutral and Acidic Electrolyzed Water in Fresh-Cut Salad Washing 120
Power ultrasound decontamination of wastewater from fresh-cut lettuce washing for potential water recycling 119
The oenological characteristics of commercial dry yeasts 118
Effect of pulsed light on total microbial count and alkaline phosphatase activity of raw milk 117
SELECTION AND ENOLOGICAL CHARACTERIZATION OF SACCHAROMYCES CEREVISIAE STRAINS ISOLATED FROM TOCAI, PINOT AND MALVASIA GRAPES AND MUST FROM COLLIO AREA 116
Lactic acid fermentation of Brassica rapa: chemical and microbial evaluation of a typical Italian product (brovada) 116
Characterization of Streptococcus thermophilus strains isolated from Montasio cheese using pulsed field gel electrophoresis and ribotyping 115
Safety issues in the production of cheeses from raw milk and natural starters 113
Safety-related properties of staphylococci isolated from food and food environments 112
Crescita di Staphylococcus aureus, Escherichia coli e Listeria monocytogenes in formaggi a latte crudo 108
EVALUATION OF THE ENOLOGICAL SUITABILITY OF SOME STRAINS OF SACCHAROMYCES CEREVISIAE FOR SAUVIGNON BLANC 107
Antimicrobial effect of oxidative technologies in food processing: an overview 107
Contribution of selected apiculate yeasts isolated from grape and must to the aroma of cool climate "Recioto" wine 102
Effect of pulsed light on safety and quality of fresh egg pasta 101
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) 100
Microbiological aspects (processing and storage) of a fermented vegetables (brovada) 98
Molecular typing of lactic acid bacteria from beer by using PCR-based methods 98
Microbiological aspects (processing and storage) of a fermented vegetable (brovada) 98
Utilizzo di sodio lattato a differenti pH per la conservazione di salsiccia fresca 96
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Textural and sensorial characterization of Montasio cheese produced using proteolytic starters 95
Customer satisfaction survey in Friuli Venezia Giulia university canteens 95
Safe cooking optimisation by F-value computation in a semi-automatic oven 94
A preliminary study to evaluate a functional genomic approach to monitor microbial communities during cheese ripening 92
The presence of biogenic amines in cheese 92
ACIDIFICATION AND GROWTH KINETICS IN STREPTOCOCCUS THERMOPHILUS STRAINS: CLASSIFICATION OF CULTURES BASED ON CLUSTER ANALYSIS 92
Biogenic amines in parmigiano reggiano cheese [Presenza di amine biogene nel formaggio parmigiano reggiano] 91
Carni avicole: prevenire le contaminazioni mediante sistema HACCP 90
Humidity and shelf-life of fresh stuffed pasta 89
Effetto di colture autoctone di Staphylococcaceae coagulasi-negative sulle caratteristiche chimico-fisiche e microbiologiche di formaggi tipo Latteria 89
Genomic analysis of Pediococcus spp. strains isolated from fermented vegetables 88
Effect of environmental parameters on biofilm formation by Staphylococcus aureus strains isolated from food 87
Resistenza agli antimicrobici: metodi rapidi di analisi e soluzioni alternative per tutti i settori 87
Use of cluster analysis to differentiate between Streptococcus thermophilus strains with different acidification and growth kinetics 84
Effects of copper on karyotype of Saccharomyces cerevisiae strains 84
Molecular characterization of lactic acid bacteria in natural fermentation of turnip 83
Staphylococcus aureus: adaptive and cross-adaptive responses to sanitizers used in the food industry 83
Characterization of Staphylococcus aureus isolated from food 81
Study on oenological characteristics of commercial dry yeasts 79
Enumeration of Enterococci and group D Streptococci in meat and cheese: enzymatic and toxigenic properties 79
An enzymatic strategy to detach biofilm from Staphylococcus aureus and Listeria monocytogenes 79
Influence of starter and milk thermization on the growth of decarboxylase-positive flora in Montasio cheese 79
Glycerol and other fermentation products of apiculate wine yeasts 78
numeration of enterococci and group D streptococci in meat and cheese: Enzymatic and toxigenic properties 78
Foodborne viral diseases 77
Indagini microbiologiche e chimiche su un prodotto fermentato di origine vegetale: la brovada friulana 77
Molecular typing of Pediococcus pentosaceus strains isolated from food matrices 76
Contribution of selected apiculate yeasts isolated from grape and must to the aroma of cool climate winw Recioto and Amarone 75
Qualità microbiologica di carni avicole commercializzate in Italia 74
Shelf life evaluation of packed ready-to-eat cooked food 74
Some microbiological aspects of the Montasio cheese production 74
SANITIZERS SENSITIVITY OF LISTERIA MONOCYTOGENES BIOFILMS GROWN UNDER STATIC AND DYNAMIC CONDITIONS 74
Trattamenti del latte con luce pulsata: dati preliminari 74
Shelf life extension of fresh-cut fruit by UV-light exposure 73
Use of lactatae at different pH for preservation of fresh sausages 70
Caratterizzazione della flora indigena di batteri lattici isolati da formaggio Montasio 70
Presence of an off-flavour associated with the use of sorbates in cheese and margarine 70
Effect of environmental factors on biofilm formation by Pseudomonas spp. of dairy origin 70
Crescita di Staphylococcus aureus, Escherichia coli, Listeria monocytogenes in formaggi a latte crudo 70
Identificazione e resistenza agli antibiotici di stafilococchi nella ristorazione collettiva 69
Microbial biofilms in artisanal microbreweries 69
Identificazione e caratterizzazione della microflora lattica del formaggio Asino 69
Bacteriological quality of milk-shakes 67
Fate of generation time of Zygosaccharomyces rouxii in ice-cream bases with different activity water and food preservative 66
Selection and oenological characterization of Saccharomyces cerevisiae strains isolated from Tocai, Pinot and malvasia grapes and musts of the Collio area 66
Identificazione e caratterizzazione della microflora lattica del formaggio Asìno 66
Staphylococci from catering: occurrence of safety-related properties 64
Basse temperature per la distruzione delle Salmonelle nelle carni 63
Microbiologycal quality of poultry meat on sale in Italy 62
Application of sodium lactate to preservation of cooked ham 62
Safety aspects in staphylococci isolated from food, workers and surfaces 61
Cinetiche di sviluppo e proprietà acidificanti di ceppi di Streptococcus thermophilus 59
INFLUENZA DELL'UMIDITÀ SULLA SHELF-LIFE DI PASTE FRESCHE E RIPIENE 59
Occurence and characterization of Staphylococcus aureus isolated from raw milk for cheesemaking 59
Microbiological quality of aircraft ready foods 58
Totale 10.194
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Categoria #
all - tutte 44.423
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 44.423
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020660 0 0 0 0 0 0 0 0 169 224 67 200
2020/20211.361 32 187 43 179 48 166 41 167 230 51 160 57
2021/20221.114 41 123 38 71 32 54 30 65 26 179 285 170
2022/20231.229 142 129 27 143 125 326 4 74 145 20 48 46
2023/2024850 75 33 32 32 104 307 24 20 57 30 25 111
2024/20251.670 76 188 101 138 182 178 280 218 309 0 0 0
Totale 11.985