IRIS
MAIFRENI, Michela
 Distribuzione geografica
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Continente #
NA - Nord America 9.766
AS - Asia 4.347
EU - Europa 3.809
SA - Sud America 744
AF - Africa 116
Continente sconosciuto - Info sul continente non disponibili 5
OC - Oceania 3
Totale 18.790
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Nazione #
US - Stati Uniti d'America 9.576
SG - Singapore 2.046
IT - Italia 1.028
CN - Cina 940
UA - Ucraina 756
DE - Germania 609
BR - Brasile 593
HK - Hong Kong 453
FI - Finlandia 360
VN - Vietnam 331
RU - Federazione Russa 268
FR - Francia 180
IE - Irlanda 147
CA - Canada 130
GB - Regno Unito 125
IN - India 92
TR - Turchia 81
SE - Svezia 75
KR - Corea 68
BD - Bangladesh 63
AR - Argentina 52
IQ - Iraq 48
NL - Olanda 41
BE - Belgio 38
EE - Estonia 36
MX - Messico 36
ZA - Sudafrica 36
ES - Italia 34
JP - Giappone 29
PL - Polonia 28
PK - Pakistan 26
EC - Ecuador 25
ID - Indonesia 24
CO - Colombia 20
MA - Marocco 19
EG - Egitto 16
MY - Malesia 16
SA - Arabia Saudita 16
VE - Venezuela 16
CZ - Repubblica Ceca 15
CL - Cile 14
IR - Iran 12
TG - Togo 12
TN - Tunisia 12
UZ - Uzbekistan 11
AT - Austria 10
AZ - Azerbaigian 10
PH - Filippine 10
IL - Israele 9
PY - Paraguay 9
DO - Repubblica Dominicana 8
KE - Kenya 8
NP - Nepal 8
HR - Croazia 7
JO - Giordania 7
LT - Lituania 7
OM - Oman 7
AL - Albania 6
GE - Georgia 6
GR - Grecia 6
JM - Giamaica 6
LB - Libano 6
PE - Perù 6
PT - Portogallo 6
RO - Romania 6
EU - Europa 5
HN - Honduras 5
HU - Ungheria 5
PS - Palestinian Territory 5
BO - Bolivia 4
KG - Kirghizistan 4
KZ - Kazakistan 4
UY - Uruguay 4
AE - Emirati Arabi Uniti 3
BY - Bielorussia 3
DK - Danimarca 3
DZ - Algeria 3
AU - Australia 2
BA - Bosnia-Erzegovina 2
BG - Bulgaria 2
CI - Costa d'Avorio 2
NG - Nigeria 2
SK - Slovacchia (Repubblica Slovacca) 2
SN - Senegal 2
TH - Thailandia 2
YE - Yemen 2
BW - Botswana 1
CR - Costa Rica 1
CY - Cipro 1
GM - Gambi 1
IS - Islanda 1
KH - Cambogia 1
LA - Repubblica Popolare Democratica del Laos 1
LK - Sri Lanka 1
LV - Lettonia 1
LY - Libia 1
MF - Saint Martin 1
MM - Myanmar 1
NI - Nicaragua 1
NO - Norvegia 1
Totale 18.781
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Città #
Woodbridge 1.008
Singapore 979
Ashburn 784
Ann Arbor 687
Houston 662
Fairfield 619
Chandler 542
Jacksonville 529
Beijing 460
Hong Kong 450
San Jose 442
Dearborn 362
Wilmington 274
New York 269
Seattle 247
Cambridge 195
Council Bluffs 195
Boardman 193
Munich 179
Dublin 141
Los Angeles 138
Lauterbourg 131
Princeton 130
Udine 115
Ho Chi Minh City 114
Helsinki 98
Hefei 79
Dallas 78
Hanoi 74
Buffalo 71
Milan 63
Seoul 62
Ottawa 61
The Dalles 56
San Diego 55
São Paulo 55
Santa Clara 47
Ogden 40
Izmir 39
Frankfurt am Main 37
Redondo Beach 37
Rome 36
Redmond 32
Montreal 31
Trieste 31
Kunming 28
Padova 27
Des Moines 25
Orem 25
Norwalk 24
Warsaw 23
Brussels 22
Tokyo 22
Atlanta 20
Denver 20
Nanjing 20
Brooklyn 19
Toronto 18
Stockholm 17
Baghdad 16
Boston 16
Chennai 16
Da Nang 16
Düsseldorf 16
Rio de Janeiro 16
Belo Horizonte 15
Chicago 15
Falkenstein 15
Johannesburg 15
London 15
Turku 15
Ankara 14
Guangzhou 14
Haiphong 14
San Francisco 14
Lahore 13
Venice 13
Bologna 12
Jinan 12
Lomé 12
Washington 12
Bari 11
Phoenix 11
Pordenone 11
Tashkent 11
Brno 10
Istanbul 10
Nuremberg 10
Palermo 10
Simi Valley 10
Andover 9
Brasília 9
Delhi 9
Duncan 9
Poplar 9
Baku 8
Biên Hòa 8
Dong Ket 8
Falls Church 8
Goiânia 8
Totale 11.732
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Nome #
Conta di Listeria spp. in alimenti mediante metodo diretto e M.P.N. (most probable number) 332
Application of ultra high pressure homogenization for the production of fruit smoothies 304
Minimization of water consumption in fresh-cut salad washing by UV-C light 248
Biofilm formation in the dairy industry: applications to cheese 232
Bacterial biofilm as a possible source of contamination in the microbrewery environment 228
Inactivation of Foodborne Bacteria Biofilms by Aqueous and Gaseous Ozone 220
Crescita di Staphylococcus aureus, Escherichia coli e Listeria monocytogenes in formaggi a latte crudo 214
Viability of probiotic Lactobacillus rhamnosus in structured emulsions containing saturated monoglycerides 212
Microbial community composition in cheese using molecular techniques 210
Study on the applicability of high-pressure homogenization for the production of banana juices 208
The capacity of Enterobacteriaceae species to produce biogenic amines in cheese 207
Impact of UV-C light on storage quality of fresh-cut pineapple in two different packages 203
Surface decontamination of fresh-cut apple by UV-C light exposure: Effects on structure, colour and sensory properties 196
Comparison of culture-dependent and -independent methods for bacterial community monitoring during Montasio cheese manufacturing 193
Surface decontamination of fresh-cut apple by pulsed light: Effects on structure, colour and sensory properties 188
Influence of hydroponic and soil cultivation on quality and shelf life of ready-to-eat lamb's lettuce (Valerianella locusta L. Laterr) 185
Evaluation of amino acid-decarboxylative microbiota throughout the ripening of an Italian PDO cheese produced using different manufacturing practices 180
Resistenza agli antimicrobici: metodi rapidi di analisi e soluzioni alternative per tutti i settori 176
Genotypic and phenotypic diversity of Pediococcus pentosaceus strains isolated from food matrices and characterisation of the penocin operon 175
Identification of the Enterobacteriaceae in Montasio cheese and assessment of their amino acid decarboxylase activity. 174
Characterization of Streptococcus thermophilus strains isolated from Montasio cheese using pulsed field gel electrophoresis and ribotyping 170
Antimicrobial effect of oxidative technologies in food processing: an overview 170
Effect of high pressure homogenisation on microbial inactivation, protein structure and functionality of egg white 165
Microbiological characterization of artisanal Montasio cheese: analysis of its indigenous lactic acid bacteria 164
Power ultrasound decontamination of wastewater from fresh-cut lettuce washing for potential water recycling 164
Effects of high pressure homogenisation of ice cream mix on the physical and structural properties of ice cream 163
Efficacy of ozonation on microbial counts in used brines for cheesemaking 163
Effect of pulsed light on total microbial count and alkaline phosphatase activity of raw milk 161
Water saving in fresh-cut salad washing by pulsed light 160
Diversity within Italian Cheesemaking Brine-Associated Bacterial Communities Evidenced by Massive Parallel 16S rRNA Gene Tag Sequencing 160
Potential application of monoglyceride structured emulsions as delivery systems of probiotic bacteria in reduced saturated fat ice cream 160
Microbiological aspects (processing and storage) of a fermented vegetable (brovada) 159
SELECTION AND ENOLOGICAL CHARACTERIZATION OF SACCHAROMYCES CEREVISIAE STRAINS ISOLATED FROM TOCAI, PINOT AND MALVASIA GRAPES AND MUST FROM COLLIO AREA 158
Lactic acid fermentation of Brassica rapa: chemical and microbial evaluation of a typical Italian product (brovada) 153
ACIDIFICATION AND GROWTH KINETICS IN STREPTOCOCCUS THERMOPHILUS STRAINS: CLASSIFICATION OF CULTURES BASED ON CLUSTER ANALYSIS 153
Safety-related properties of staphylococci isolated from food and food environments 152
The oenological characteristics of commercial dry yeasts 151
Textural and sensorial characterization of Montasio cheese produced using proteolytic starters 151
Biogenic amines in parmigiano reggiano cheese [Presenza di amine biogene nel formaggio parmigiano reggiano] 150
Decontamination Efficacy of Neutral and Acidic Electrolyzed Water in Fresh-Cut Salad Washing 150
Molecular typing of lactic acid bacteria from beer by using PCR-based methods 146
Safety issues in the production of cheeses from raw milk and natural starters 146
The presence of biogenic amines in cheese 144
EVALUATION OF THE ENOLOGICAL SUITABILITY OF SOME STRAINS OF SACCHAROMYCES CEREVISIAE FOR SAUVIGNON BLANC 143
Carni avicole: prevenire le contaminazioni mediante sistema HACCP 143
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) 143
Effetto di colture autoctone di Staphylococcaceae coagulasi-negative sulle caratteristiche chimico-fisiche e microbiologiche di formaggi tipo Latteria 143
A preliminary study to evaluate a functional genomic approach to monitor microbial communities during cheese ripening 142
Genomic analysis of Pediococcus spp. strains isolated from fermented vegetables 139
Customer satisfaction survey in Friuli Venezia Giulia university canteens 138
Contribution of selected apiculate yeasts isolated from grape and must to the aroma of cool climate "Recioto" wine 137
Humidity and shelf-life of fresh stuffed pasta 136
Effect of environmental factors on biofilm formation by Pseudomonas spp. of dairy origin 134
UNREVEALING THE ANTIMICROBIAL BLUE LED LIGHT CAPACITY FOR E. COLI AND L. MONOCYTOGENES INACTIVATION 133
Use of cluster analysis to differentiate between Streptococcus thermophilus strains with different acidification and growth kinetics 133
Identificazione e resistenza agli antibiotici di stafilococchi nella ristorazione collettiva 133
Utilizzo di sodio lattato a differenti pH per la conservazione di salsiccia fresca 132
Quartz Crystal Microbalance (QCM): a biosensor to study the microbial biofilm formation in real-time 132
Safe cooking optimisation by F-value computation in a semi-automatic oven 130
Effect of environmental parameters on biofilm formation by Staphylococcus aureus strains isolated from food 130
Identificazione e caratterizzazione della microflora lattica del formaggio Asino 130
Microbial biofilms in artisanal microbreweries 129
Application of sodium lactate to preservation of cooked ham 126
Staphylococcus aureus: adaptive and cross-adaptive responses to sanitizers used in the food industry 126
Effect of pulsed light on safety and quality of fresh egg pasta 126
Crescita di Staphylococcus aureus, Escherichia coli, Listeria monocytogenes in formaggi a latte crudo 126
Shelf life extension of fresh-cut fruit by UV-light exposure 124
numeration of enterococci and group D streptococci in meat and cheese: Enzymatic and toxigenic properties 124
Some microbiological aspects of the Montasio cheese production 123
An enzymatic strategy to detach biofilm from Staphylococcus aureus and Listeria monocytogenes 123
Caratterizzazione della flora indigena di batteri lattici isolati da formaggio Montasio 122
Enumeration of Enterococci and group D Streptococci in meat and cheese: enzymatic and toxigenic properties 122
Characterization of Staphylococcus aureus isolated from food 122
Effects of copper on karyotype of Saccharomyces cerevisiae strains 122
Trattamenti del latte con luce pulsata: dati preliminari 122
Microbiological aspects (processing and storage) of a fermented vegetables (brovada) 121
Shelf life evaluation of packed ready-to-eat cooked food 121
Identificazione e caratterizzazione della microflora lattica del formaggio Asìno 121
Molecular typing of Pediococcus pentosaceus strains isolated from food matrices 120
An Overview of the Application of Blue Light-Emitting Diodes as a Non-Thermic Green Technology for Microbial Inactivation in the Food Sector 119
Bacteriological quality of milk-shakes 118
Molecular characterization of lactic acid bacteria in natural fermentation of turnip 118
Influence of starter and milk thermization on the growth of decarboxylase-positive flora in Montasio cheese 115
Study on oenological characteristics of commercial dry yeasts 113
SANITIZERS SENSITIVITY OF LISTERIA MONOCYTOGENES BIOFILMS GROWN UNDER STATIC AND DYNAMIC CONDITIONS 113
Hyperbaric storage of egg white at room temperature: Effects on hygienic properties, protein structure and technological functionality 113
Application of pre-adaptation strategies to improve the growth of probiotic lactobacilli under food-relevant stressful conditions 111
Presence of an off-flavour associated with the use of sorbates in cheese and margarine 111
Indagini microbiologiche e chimiche su un prodotto fermentato di origine vegetale: la brovada friulana 111
Contribution of selected apiculate yeasts isolated from grape and must to the aroma of cool climate winw Recioto and Amarone 110
Basse temperature per la distruzione delle Salmonelle nelle carni 110
Foodborne viral diseases 108
Qualità microbiologica di carni avicole commercializzate in Italia 107
Glycerol and other fermentation products of apiculate wine yeasts 105
Fate of generation time of Zygosaccharomyces rouxii in ice-cream bases with different activity water and food preservative 105
Turbidimetric definition of growth limits in probiotic Lactobacillus strains from the perspective of an adaptation strategy 105
Selection and oenological characterization of Saccharomyces cerevisiae strains isolated from Tocai, Pinot and malvasia grapes and musts of the Collio area 103
Use of lactatae at different pH for preservation of fresh sausages 102
Staphylococci from catering: occurrence of safety-related properties 100
Resistenza agli antibiotici in batteri lattici di origine alimentare 100
Totale 14.866
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Categoria #
all - tutte 67.351
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 67.351
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/202157 0 0 0 0 0 0 0 0 0 0 0 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
2024/20253.084 76 188 101 138 182 178 280 218 333 220 520 650
2025/20265.620 571 518 409 658 869 440 641 153 494 440 356 71
Totale 19.019