MAIFRENI, Michela
 Distribuzione geografica
Continente #
NA - Nord America 7.199
EU - Europa 2.410
AS - Asia 396
SA - Sud America 15
AF - Africa 14
Continente sconosciuto - Info sul continente non disponibili 5
Totale 10.039
Nazione #
US - Stati Uniti d'America 7.129
IT - Italia 744
UA - Ucraina 741
DE - Germania 328
CN - Cina 308
FI - Finlandia 244
IE - Irlanda 140
GB - Regno Unito 70
CA - Canada 68
SE - Svezia 59
TR - Turchia 36
BE - Belgio 35
FR - Francia 18
IN - India 11
TG - Togo 11
IR - Iran 9
VN - Vietnam 9
NL - Olanda 8
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
SG - Singapore 3
AR - Argentina 2
CL - Cile 2
CO - Colombia 2
HN - Honduras 2
MA - Marocco 2
PE - Perù 2
TH - Thailandia 2
CZ - Repubblica Ceca 1
DK - Danimarca 1
EG - Egitto 1
HK - Hong Kong 1
HU - Ungheria 1
JO - Giordania 1
PH - Filippine 1
Totale 10.039
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
Dublin 135
Beijing 132
Princeton 130
Udine 97
Ottawa 61
San Diego 51
Boardman 48
Ogden 40
Milan 35
Izmir 33
Redmond 32
Hefei 31
Trieste 29
Kunming 28
Des Moines 25
Norwalk 24
Padova 23
Brussels 20
Nanjing 18
Rome 14
Los Angeles 12
Jinan 11
Lomé 11
Pordenone 10
Simi Valley 10
Andover 9
Duncan 9
Washington 9
Dong Ket 8
Falls Church 8
Guangzhou 8
Lago 8
Indiana 7
Zhengzhou 7
Codroipo 6
Dallas 6
Helsinki 6
Messina 6
Redwood City 6
Verona 6
Monfalcone 5
Nanchang 5
Palermo 5
San Giorgio di Nogaro 5
Shenyang 5
Toronto 5
Venice 5
Wenzhou 5
Wuhan 5
Azzano Decimo 4
Bari 4
Bologna 4
Crespadoro 4
Fuzhou 4
Ghent 4
Hebei 4
Marcon 4
Menlo Park 4
Naples 4
Olgiate Olona 4
Parma 4
Pignone 4
Premariacco 4
Sacramento 4
San Francisco 4
Scafati 4
Treviso 4
Venezia 4
West Jordan 4
Xian 4
Brescia 3
Cagliari 3
Casagiove 3
Changsha 3
Cles 3
Frankfurt am Main 3
Kashan 3
Kuala Lumpur 3
Leawood 3
London 3
Merano 3
Pessione 3
Pune 3
Saint Petersburg 3
San Mateo 3
San Severo 3
Sarcedo 3
Taglio di Po 3
Totale 7.036
Nome #
Conta di Listeria spp. in alimenti mediante metodo diretto e M.P.N. (most probable number) 275
Minimization of water consumption in fresh-cut salad washing by UV-C light 188
Bacterial biofilm as a possible source of contamination in the microbrewery environment 163
Viability of probiotic Lactobacillus rhamnosus in structured emulsions containing saturated monoglycerides 156
Inactivation of Foodborne Bacteria Biofilms by Aqueous and Gaseous Ozone 154
Biofilm formation in the dairy industry: applications to cheese 152
Impact of UV-C light on storage quality of fresh-cut pineapple in two different packages 150
Surface decontamination of fresh-cut apple by UV-C light exposure: Effects on structure, colour and sensory properties 145
Microbial community composition in cheese using molecular techniques 144
The capacity of Enterobacteriaceae species to produce biogenic amines in cheese 143
Surface decontamination of fresh-cut apple by pulsed light: Effects on structure, colour and sensory properties 137
Potential application of monoglyceride structured emulsions as delivery systems of probiotic bacteria in reduced saturated fat ice cream 126
Water saving in fresh-cut salad washing by pulsed light 125
Influence of hydroponic and soil cultivation on quality and shelf life of ready-to-eat lamb's lettuce (Valerianella locusta L. Laterr) 123
Diversity within Italian Cheesemaking Brine-Associated Bacterial Communities Evidenced by Massive Parallel 16S rRNA Gene Tag Sequencing 122
Genotypic and phenotypic diversity of Pediococcus pentosaceus strains isolated from food matrices and characterisation of the penocin operon 115
Identification of the Enterobacteriaceae in Montasio cheese and assessment of their amino acid decarboxylase activity. 115
Comparison of culture-dependent and -independent methods for bacterial community monitoring during Montasio cheese manufacturing 114
Study on the applicability of high-pressure homogenization for the production of banana juices 113
Decontamination Efficacy of Neutral and Acidic Electrolyzed Water in Fresh-Cut Salad Washing 112
The oenological characteristics of commercial dry yeasts 111
Lactic acid fermentation of Brassica rapa: chemical and microbial evaluation of a typical Italian product (brovada) 111
SELECTION AND ENOLOGICAL CHARACTERIZATION OF SACCHAROMYCES CEREVISIAE STRAINS ISOLATED FROM TOCAI, PINOT AND MALVASIA GRAPES AND MUST FROM COLLIO AREA 110
Evaluation of amino acid-decarboxylative microbiota throughout the ripening of an Italian PDO cheese produced using different manufacturing practices 110
Effect of pulsed light on total microbial count and alkaline phosphatase activity of raw milk 110
Microbiological characterization of artisanal Montasio cheese: analysis of its indigenous lactic acid bacteria 107
Safety issues in the production of cheeses from raw milk and natural starters 107
Effects of high pressure homogenisation of ice cream mix on the physical and structural properties of ice cream 107
Characterization of Streptococcus thermophilus strains isolated from Montasio cheese using pulsed field gel electrophoresis and ribotyping 106
Efficacy of ozonation on microbial counts in used brines for cheesemaking 106
Power ultrasound decontamination of wastewater from fresh-cut lettuce washing for potential water recycling 105
Effect of high pressure homogenisation on microbial inactivation, protein structure and functionality of egg white 104
Safety-related properties of staphylococci isolated from food and food environments 103
Contribution of selected apiculate yeasts isolated from grape and must to the aroma of cool climate "Recioto" wine 97
null 96
EVALUATION OF THE ENOLOGICAL SUITABILITY OF SOME STRAINS OF SACCHAROMYCES CEREVISIAE FOR SAUVIGNON BLANC 95
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) 93
Safe cooking optimisation by F-value computation in a semi-automatic oven 92
Microbiological aspects (processing and storage) of a fermented vegetables (brovada) 91
Utilizzo di sodio lattato a differenti pH per la conservazione di salsiccia fresca 90
Molecular typing of lactic acid bacteria from beer by using PCR-based methods 90
Effect of pulsed light on safety and quality of fresh egg pasta 88
Customer satisfaction survey in Friuli Venezia Giulia university canteens 88
Microbiological aspects (processing and storage) of a fermented vegetable (brovada) 87
Antimicrobial effect of oxidative technologies in food processing: an overview 85
Application of ultra high pressure homogenization for the production of fruit smoothies 84
Textural and sensorial characterization of Montasio cheese produced using proteolytic starters 84
Humidity and shelf-life of fresh stuffed pasta 81
The presence of biogenic amines in cheese 81
Crescita di Staphylococcus aureus, Escherichia coli e Listeria monocytogenes in formaggi a latte crudo 79
Genomic analysis of Pediococcus spp. strains isolated from fermented vegetables 78
A preliminary study to evaluate a functional genomic approach to monitor microbial communities during cheese ripening 78
ACIDIFICATION AND GROWTH KINETICS IN STREPTOCOCCUS THERMOPHILUS STRAINS: CLASSIFICATION OF CULTURES BASED ON CLUSTER ANALYSIS 78
Use of cluster analysis to differentiate between Streptococcus thermophilus strains with different acidification and growth kinetics 75
Biogenic amines in parmigiano reggiano cheese [Presenza di amine biogene nel formaggio parmigiano reggiano] 75
Molecular characterization of lactic acid bacteria in natural fermentation of turnip 74
Effetto di colture autoctone di Staphylococcaceae coagulasi-negative sulle caratteristiche chimico-fisiche e microbiologiche di formaggi tipo Latteria 74
Carni avicole: prevenire le contaminazioni mediante sistema HACCP 73
Effects of copper on karyotype of Saccharomyces cerevisiae strains 73
Staphylococcus aureus: adaptive and cross-adaptive responses to sanitizers used in the food industry 73
Enumeration of Enterococci and group D Streptococci in meat and cheese: enzymatic and toxigenic properties 72
Effect of environmental parameters on biofilm formation by Staphylococcus aureus strains isolated from food 72
Shelf life evaluation of packed ready-to-eat cooked food 71
Glycerol and other fermentation products of apiculate wine yeasts 71
Contribution of selected apiculate yeasts isolated from grape and must to the aroma of cool climate winw Recioto and Amarone 70
Characterization of Staphylococcus aureus isolated from food 70
Foodborne viral diseases 69
Influence of starter and milk thermization on the growth of decarboxylase-positive flora in Montasio cheese 69
SANITIZERS SENSITIVITY OF LISTERIA MONOCYTOGENES BIOFILMS GROWN UNDER STATIC AND DYNAMIC CONDITIONS 69
numeration of enterococci and group D streptococci in meat and cheese: Enzymatic and toxigenic properties 69
Study on oenological characteristics of commercial dry yeasts 68
Indagini microbiologiche e chimiche su un prodotto fermentato di origine vegetale: la brovada friulana 68
An enzymatic strategy to detach biofilm from Staphylococcus aureus and Listeria monocytogenes 67
Molecular typing of Pediococcus pentosaceus strains isolated from food matrices 67
Some microbiological aspects of the Montasio cheese production 65
Resistenza agli antimicrobici: metodi rapidi di analisi e soluzioni alternative per tutti i settori 64
Qualità microbiologica di carni avicole commercializzate in Italia 63
Presence of an off-flavour associated with the use of sorbates in cheese and margarine 63
Use of lactatae at different pH for preservation of fresh sausages 61
Selection and oenological characterization of Saccharomyces cerevisiae strains isolated from Tocai, Pinot and malvasia grapes and musts of the Collio area 61
Fate of generation time of Zygosaccharomyces rouxii in ice-cream bases with different activity water and food preservative 60
Caratterizzazione della flora indigena di batteri lattici isolati da formaggio Montasio 60
Shelf life extension of fresh-cut fruit by UV-light exposure 59
Bacteriological quality of milk-shakes 56
Crescita di Staphylococcus aureus, Escherichia coli, Listeria monocytogenes in formaggi a latte crudo 56
Staphylococci from catering: occurrence of safety-related properties 55
Identificazione e resistenza agli antibiotici di stafilococchi nella ristorazione collettiva 55
Identificazione e caratterizzazione della microflora lattica del formaggio Asino 55
Microbiologycal quality of poultry meat on sale in Italy 54
Microbiological quality of aircraft ready foods 53
Effect of environmental factors on biofilm formation by Pseudomonas spp. of dairy origin 53
Identificazione e caratterizzazione della microflora lattica del formaggio Asìno 52
Cinetiche di sviluppo e proprietà acidificanti di ceppi di Streptococcus thermophilus 51
Basse temperature per la distruzione delle Salmonelle nelle carni 51
Application of sodium lactate to preservation of cooked ham 50
Safety aspects in staphylococci isolated from food, workers and surfaces 50
SAFETY-RELATED ASPECTS IN LACTIC ACID BACTERIA FROM DIFFERENT FOOD NICHES 50
Trattamenti del latte con luce pulsata: dati preliminari 50
Microbial biofilms in artisanal microbreweries 49
Igiene della lavorazione del "Prosciutto di S. Daniele" Controlli microbiologici su materia prima, attrezzature e ambientali 48
Totale 8.937
Categoria #
all - tutte 31.798
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 31.798


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/2019158 0 0 0 0 0 0 0 0 0 0 0 158
2019/20202.436 92 99 61 331 146 471 295 281 169 224 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
2023/2024777 75 33 32 32 104 307 24 20 57 30 25 38
Totale 10.242