IRIS
MAIFRENI, Michela
 Distribuzione geografica
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Continente #
NA - Nord America 7.372
EU - Europa 2.464
AS - Asia 635
AF - Africa 15
SA - Sud America 15
Continente sconosciuto - Info sul continente non disponibili 5
Totale 10.506
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Nazione #
US - Stati Uniti d'America 7.302
IT - Italia 767
UA - Ucraina 741
DE - Germania 344
CN - Cina 331
FI - Finlandia 246
SG - Singapore 214
IE - Irlanda 140
GB - Regno Unito 70
CA - Canada 68
SE - Svezia 59
TR - Turchia 36
BE - Belgio 35
FR - Francia 20
IN - India 16
CZ - Repubblica Ceca 11
TG - Togo 11
IR - Iran 9
NL - Olanda 9
VN - Vietnam 9
BR - Brasile 7
KR - Corea 7
RU - Federazione Russa 6
EU - Europa 5
AT - Austria 4
ES - Italia 4
JP - Giappone 4
MY - Malesia 4
GR - Grecia 3
RO - Romania 3
AR - Argentina 2
CL - Cile 2
CO - Colombia 2
HN - Honduras 2
MA - Marocco 2
PE - Perù 2
TH - Thailandia 2
DK - Danimarca 1
EG - Egitto 1
HK - Hong Kong 1
HU - Ungheria 1
JO - Giordania 1
PH - Filippine 1
ZA - Sudafrica 1
Totale 10.506
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Città #
Woodbridge 1.008
Ann Arbor 687
Houston 651
Fairfield 619
Chandler 542
Jacksonville 529
Dearborn 362
Ashburn 361
Wilmington 273
Seattle 241
New York 216
Cambridge 195
Boardman 193
Singapore 176
Dublin 135
Beijing 132
Princeton 130
Udine 98
Ottawa 61
San Diego 51
Milan 42
Ogden 40
Izmir 33
Redmond 32
Hefei 31
Trieste 29
Kunming 28
Des Moines 25
Norwalk 24
Padova 23
Brussels 20
Nanjing 18
Dallas 17
Rome 14
Los Angeles 12
Guangzhou 11
Jinan 11
Lomé 11
Brno 10
Munich 10
Pordenone 10
Simi Valley 10
Andover 9
Duncan 9
Washington 9
Dong Ket 8
Falls Church 8
Lago 8
Helsinki 7
Indiana 7
Zhengzhou 7
Codroipo 6
Messina 6
Parma 6
Redwood City 6
Verona 6
Hyderabad 5
Monfalcone 5
Nanchang 5
Palermo 5
San Giorgio di Nogaro 5
Shanghai 5
Shenyang 5
Toronto 5
Treviso 5
Venice 5
Wenzhou 5
Wuhan 5
Azzano Decimo 4
Bari 4
Bologna 4
Crespadoro 4
Frankfurt am Main 4
Fuzhou 4
Ghent 4
Hebei 4
Marcon 4
Menlo Park 4
Naples 4
Olgiate Olona 4
Pignone 4
Premariacco 4
Sacramento 4
San Francisco 4
Santa Clara 4
Scafati 4
Venezia 4
West Jordan 4
Xian 4
Brescia 3
Cagliari 3
Casagiove 3
Changsha 3
Cles 3
Clifton 3
Kashan 3
Kuala Lumpur 3
Leawood 3
London 3
Merano 3
Totale 7.400
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Nome #
Conta di Listeria spp. in alimenti mediante metodo diretto e M.P.N. (most probable number) 279
Minimization of water consumption in fresh-cut salad washing by UV-C light 193
Bacterial biofilm as a possible source of contamination in the microbrewery environment 167
Viability of probiotic Lactobacillus rhamnosus in structured emulsions containing saturated monoglycerides 160
Biofilm formation in the dairy industry: applications to cheese 157
Inactivation of Foodborne Bacteria Biofilms by Aqueous and Gaseous Ozone 156
Impact of UV-C light on storage quality of fresh-cut pineapple in two different packages 153
Surface decontamination of fresh-cut apple by UV-C light exposure: Effects on structure, colour and sensory properties 152
Microbial community composition in cheese using molecular techniques 149
The capacity of Enterobacteriaceae species to produce biogenic amines in cheese 147
Surface decontamination of fresh-cut apple by pulsed light: Effects on structure, colour and sensory properties 142
Potential application of monoglyceride structured emulsions as delivery systems of probiotic bacteria in reduced saturated fat ice cream 129
Water saving in fresh-cut salad washing by pulsed light 127
Influence of hydroponic and soil cultivation on quality and shelf life of ready-to-eat lamb's lettuce (Valerianella locusta L. Laterr) 126
Diversity within Italian Cheesemaking Brine-Associated Bacterial Communities Evidenced by Massive Parallel 16S rRNA Gene Tag Sequencing 124
Identification of the Enterobacteriaceae in Montasio cheese and assessment of their amino acid decarboxylase activity. 120
Genotypic and phenotypic diversity of Pediococcus pentosaceus strains isolated from food matrices and characterisation of the penocin operon 119
Comparison of culture-dependent and -independent methods for bacterial community monitoring during Montasio cheese manufacturing 118
Study on the applicability of high-pressure homogenization for the production of banana juices 115
Decontamination Efficacy of Neutral and Acidic Electrolyzed Water in Fresh-Cut Salad Washing 115
Evaluation of amino acid-decarboxylative microbiota throughout the ripening of an Italian PDO cheese produced using different manufacturing practices 114
The oenological characteristics of commercial dry yeasts 113
Lactic acid fermentation of Brassica rapa: chemical and microbial evaluation of a typical Italian product (brovada) 113
SELECTION AND ENOLOGICAL CHARACTERIZATION OF SACCHAROMYCES CEREVISIAE STRAINS ISOLATED FROM TOCAI, PINOT AND MALVASIA GRAPES AND MUST FROM COLLIO AREA 112
Efficacy of ozonation on microbial counts in used brines for cheesemaking 112
Microbiological characterization of artisanal Montasio cheese: analysis of its indigenous lactic acid bacteria 111
Effect of high pressure homogenisation on microbial inactivation, protein structure and functionality of egg white 111
Effect of pulsed light on total microbial count and alkaline phosphatase activity of raw milk 111
Power ultrasound decontamination of wastewater from fresh-cut lettuce washing for potential water recycling 110
Characterization of Streptococcus thermophilus strains isolated from Montasio cheese using pulsed field gel electrophoresis and ribotyping 109
Safety issues in the production of cheeses from raw milk and natural starters 109
Effects of high pressure homogenisation of ice cream mix on the physical and structural properties of ice cream 109
Safety-related properties of staphylococci isolated from food and food environments 105
EVALUATION OF THE ENOLOGICAL SUITABILITY OF SOME STRAINS OF SACCHAROMYCES CEREVISIAE FOR SAUVIGNON BLANC 98
Contribution of selected apiculate yeasts isolated from grape and must to the aroma of cool climate "Recioto" wine 98
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) 96
null 96
Molecular typing of lactic acid bacteria from beer by using PCR-based methods 95
Crescita di Staphylococcus aureus, Escherichia coli e Listeria monocytogenes in formaggi a latte crudo 94
Safe cooking optimisation by F-value computation in a semi-automatic oven 93
Microbiological aspects (processing and storage) of a fermented vegetables (brovada) 92
Effect of pulsed light on safety and quality of fresh egg pasta 92
Customer satisfaction survey in Friuli Venezia Giulia university canteens 92
Antimicrobial effect of oxidative technologies in food processing: an overview 92
Utilizzo di sodio lattato a differenti pH per la conservazione di salsiccia fresca 91
Microbiological aspects (processing and storage) of a fermented vegetable (brovada) 91
Textural and sensorial characterization of Montasio cheese produced using proteolytic starters 88
Application of ultra high pressure homogenization for the production of fruit smoothies 87
The presence of biogenic amines in cheese 85
A preliminary study to evaluate a functional genomic approach to monitor microbial communities during cheese ripening 83
Humidity and shelf-life of fresh stuffed pasta 82
Genomic analysis of Pediococcus spp. strains isolated from fermented vegetables 82
ACIDIFICATION AND GROWTH KINETICS IN STREPTOCOCCUS THERMOPHILUS STRAINS: CLASSIFICATION OF CULTURES BASED ON CLUSTER ANALYSIS 82
Biogenic amines in parmigiano reggiano cheese [Presenza di amine biogene nel formaggio parmigiano reggiano] 81
Effetto di colture autoctone di Staphylococcaceae coagulasi-negative sulle caratteristiche chimico-fisiche e microbiologiche di formaggi tipo Latteria 80
Use of cluster analysis to differentiate between Streptococcus thermophilus strains with different acidification and growth kinetics 79
Molecular characterization of lactic acid bacteria in natural fermentation of turnip 78
Carni avicole: prevenire le contaminazioni mediante sistema HACCP 76
Effect of environmental parameters on biofilm formation by Staphylococcus aureus strains isolated from food 76
Effects of copper on karyotype of Saccharomyces cerevisiae strains 76
Enumeration of Enterococci and group D Streptococci in meat and cheese: enzymatic and toxigenic properties 75
Staphylococcus aureus: adaptive and cross-adaptive responses to sanitizers used in the food industry 75
Characterization of Staphylococcus aureus isolated from food 74
Influence of starter and milk thermization on the growth of decarboxylase-positive flora in Montasio cheese 73
Shelf life evaluation of packed ready-to-eat cooked food 72
Glycerol and other fermentation products of apiculate wine yeasts 72
Contribution of selected apiculate yeasts isolated from grape and must to the aroma of cool climate winw Recioto and Amarone 72
Foodborne viral diseases 71
An enzymatic strategy to detach biofilm from Staphylococcus aureus and Listeria monocytogenes 71
Resistenza agli antimicrobici: metodi rapidi di analisi e soluzioni alternative per tutti i settori 71
SANITIZERS SENSITIVITY OF LISTERIA MONOCYTOGENES BIOFILMS GROWN UNDER STATIC AND DYNAMIC CONDITIONS 70
Indagini microbiologiche e chimiche su un prodotto fermentato di origine vegetale: la brovada friulana 70
numeration of enterococci and group D streptococci in meat and cheese: Enzymatic and toxigenic properties 70
Some microbiological aspects of the Montasio cheese production 69
Study on oenological characteristics of commercial dry yeasts 69
Molecular typing of Pediococcus pentosaceus strains isolated from food matrices 69
Presence of an off-flavour associated with the use of sorbates in cheese and margarine 68
Qualità microbiologica di carni avicole commercializzate in Italia 65
Selection and oenological characterization of Saccharomyces cerevisiae strains isolated from Tocai, Pinot and malvasia grapes and musts of the Collio area 63
Caratterizzazione della flora indigena di batteri lattici isolati da formaggio Montasio 63
Use of lactatae at different pH for preservation of fresh sausages 62
Fate of generation time of Zygosaccharomyces rouxii in ice-cream bases with different activity water and food preservative 62
Shelf life extension of fresh-cut fruit by UV-light exposure 61
Identificazione e caratterizzazione della microflora lattica del formaggio Asino 61
Crescita di Staphylococcus aureus, Escherichia coli, Listeria monocytogenes in formaggi a latte crudo 61
Identificazione e resistenza agli antibiotici di stafilococchi nella ristorazione collettiva 59
Effect of environmental factors on biofilm formation by Pseudomonas spp. of dairy origin 59
Bacteriological quality of milk-shakes 58
Identificazione e caratterizzazione della microflora lattica del formaggio Asìno 58
Staphylococci from catering: occurrence of safety-related properties 57
Microbiologycal quality of poultry meat on sale in Italy 56
Microbiological quality of aircraft ready foods 55
Basse temperature per la distruzione delle Salmonelle nelle carni 55
Safety aspects in staphylococci isolated from food, workers and surfaces 55
Trattamenti del latte con luce pulsata: dati preliminari 55
Application of sodium lactate to preservation of cooked ham 54
Microbial biofilms in artisanal microbreweries 54
Cinetiche di sviluppo e proprietà acidificanti di ceppi di Streptococcus thermophilus 53
Occurence and characterization of Staphylococcus aureus isolated from raw milk for cheesemaking 52
SAFETY-RELATED ASPECTS IN LACTIC ACID BACTERIA FROM DIFFERENT FOOD NICHES 52
Totale 9.283
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Categoria #
all - tutte 36.546
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 36.546
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20202.184 0 0 0 331 146 471 295 281 169 224 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
2024/2025394 76 188 101 29 0 0 0 0 0 0 0 0
Totale 10.709