IRIS
MAIFRENI, Michela
 Distribuzione geografica
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Continente #
NA - Nord America 7.614
EU - Europa 3.157
AS - Asia 1.484
SA - Sud America 266
AF - Africa 41
Continente sconosciuto - Info sul continente non disponibili 5
Totale 12.567
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Nazione #
US - Stati Uniti d'America 7.521
IT - Italia 849
SG - Singapore 835
UA - Ucraina 743
DE - Germania 515
CN - Cina 405
FI - Finlandia 318
RU - Federazione Russa 252
BR - Brasile 237
IE - Irlanda 144
GB - Regno Unito 82
CA - Canada 78
KR - Corea 68
SE - Svezia 62
TR - Turchia 47
FR - Francia 42
EE - Estonia 36
BE - Belgio 35
IN - India 28
NL - Olanda 25
CZ - Repubblica Ceca 14
ZA - Sudafrica 13
IR - Iran 12
TG - Togo 11
VN - Vietnam 11
AR - Argentina 10
BD - Bangladesh 10
HK - Hong Kong 10
MX - Messico 9
MA - Marocco 8
JP - Giappone 7
AZ - Azerbaigian 6
ES - Italia 6
AT - Austria 5
EU - Europa 5
IQ - Iraq 5
PK - Pakistan 5
PL - Polonia 5
CO - Colombia 4
MY - Malesia 4
RO - Romania 4
SA - Arabia Saudita 4
CL - Cile 3
DK - Danimarca 3
DO - Repubblica Dominicana 3
EC - Ecuador 3
GE - Georgia 3
GR - Grecia 3
HU - Ungheria 3
ID - Indonesia 3
IL - Israele 3
KG - Kirghizistan 3
PE - Perù 3
PH - Filippine 3
PT - Portogallo 3
TN - Tunisia 3
VE - Venezuela 3
AE - Emirati Arabi Uniti 2
EG - Egitto 2
HN - Honduras 2
KE - Kenya 2
NP - Nepal 2
PY - Paraguay 2
TH - Thailandia 2
UZ - Uzbekistan 2
AL - Albania 1
BG - Bulgaria 1
DZ - Algeria 1
HR - Croazia 1
IS - Islanda 1
JO - Giordania 1
KZ - Kazakistan 1
LA - Repubblica Popolare Democratica del Laos 1
LK - Sri Lanka 1
LT - Lituania 1
LV - Lettonia 1
NO - Norvegia 1
PA - Panama 1
SK - Slovacchia (Repubblica Slovacca) 1
SN - Senegal 1
UY - Uruguay 1
Totale 12.567
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Città #
Woodbridge 1.008
Ann Arbor 687
Houston 652
Fairfield 619
Singapore 598
Chandler 542
Jacksonville 529
Ashburn 368
Dearborn 362
Wilmington 273
Seattle 242
New York 222
Cambridge 195
Beijing 194
Boardman 193
Dublin 139
Princeton 130
Munich 115
Udine 108
Helsinki 67
Seoul 62
Ottawa 61
San Diego 51
Milan 45
Ogden 40
Izmir 36
Los Angeles 36
Redmond 32
Hefei 31
Trieste 31
Kunming 28
Padova 27
Des Moines 25
Rome 25
Frankfurt am Main 24
Norwalk 24
Brussels 20
Dallas 19
Nanjing 18
Düsseldorf 16
São Paulo 16
Venice 13
Falkenstein 12
Guangzhou 11
Jinan 11
Lomé 11
Brno 10
Pordenone 10
Simi Valley 10
Washington 10
Andover 9
Belo Horizonte 9
Duncan 9
Hong Kong 9
Santa Clara 9
Toronto 9
Dong Ket 8
Falls Church 8
Lago 8
Indiana 7
San Francisco 7
Turku 7
Zhengzhou 7
Bologna 6
Catania 6
Codroipo 6
Delhi 6
London 6
Messina 6
Parma 6
Redwood City 6
Verona 6
Baku 5
Hyderabad 5
Lahore 5
Lauterbourg 5
Monfalcone 5
Nanchang 5
Nuremberg 5
Palermo 5
Pretoria 5
San Giorgio di Nogaro 5
Shanghai 5
Shenyang 5
Treviso 5
Wenzhou 5
Wuhan 5
Azzano Decimo 4
Bari 4
Betim 4
Crespadoro 4
Fuzhou 4
Ghent 4
Hebei 4
Jyväskylä 4
Marcon 4
Menlo Park 4
Montreal 4
Naples 4
Newark 4
Totale 8.295
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Nome #
Conta di Listeria spp. in alimenti mediante metodo diretto e M.P.N. (most probable number) 302
Application of ultra high pressure homogenization for the production of fruit smoothies 245
Minimization of water consumption in fresh-cut salad washing by UV-C light 205
Viability of probiotic Lactobacillus rhamnosus in structured emulsions containing saturated monoglycerides 179
Bacterial biofilm as a possible source of contamination in the microbrewery environment 177
Biofilm formation in the dairy industry: applications to cheese 173
Inactivation of Foodborne Bacteria Biofilms by Aqueous and Gaseous Ozone 164
Study on the applicability of high-pressure homogenization for the production of banana juices 163
Impact of UV-C light on storage quality of fresh-cut pineapple in two different packages 163
Surface decontamination of fresh-cut apple by UV-C light exposure: Effects on structure, colour and sensory properties 162
The capacity of Enterobacteriaceae species to produce biogenic amines in cheese 162
Microbial community composition in cheese using molecular techniques 161
Surface decontamination of fresh-cut apple by pulsed light: Effects on structure, colour and sensory properties 154
Influence of hydroponic and soil cultivation on quality and shelf life of ready-to-eat lamb's lettuce (Valerianella locusta L. Laterr) 142
Potential application of monoglyceride structured emulsions as delivery systems of probiotic bacteria in reduced saturated fat ice cream 139
Water saving in fresh-cut salad washing by pulsed light 135
Comparison of culture-dependent and -independent methods for bacterial community monitoring during Montasio cheese manufacturing 134
Identification of the Enterobacteriaceae in Montasio cheese and assessment of their amino acid decarboxylase activity. 133
Crescita di Staphylococcus aureus, Escherichia coli e Listeria monocytogenes in formaggi a latte crudo 133
Genotypic and phenotypic diversity of Pediococcus pentosaceus strains isolated from food matrices and characterisation of the penocin operon 130
Diversity within Italian Cheesemaking Brine-Associated Bacterial Communities Evidenced by Massive Parallel 16S rRNA Gene Tag Sequencing 129
Evaluation of amino acid-decarboxylative microbiota throughout the ripening of an Italian PDO cheese produced using different manufacturing practices 127
Effect of high pressure homogenisation on microbial inactivation, protein structure and functionality of egg white 126
The oenological characteristics of commercial dry yeasts 125
Effects of high pressure homogenisation of ice cream mix on the physical and structural properties of ice cream 125
Microbiological characterization of artisanal Montasio cheese: analysis of its indigenous lactic acid bacteria 124
Efficacy of ozonation on microbial counts in used brines for cheesemaking 124
Power ultrasound decontamination of wastewater from fresh-cut lettuce washing for potential water recycling 123
Effect of pulsed light on total microbial count and alkaline phosphatase activity of raw milk 122
SELECTION AND ENOLOGICAL CHARACTERIZATION OF SACCHAROMYCES CEREVISIAE STRAINS ISOLATED FROM TOCAI, PINOT AND MALVASIA GRAPES AND MUST FROM COLLIO AREA 121
Characterization of Streptococcus thermophilus strains isolated from Montasio cheese using pulsed field gel electrophoresis and ribotyping 121
Lactic acid fermentation of Brassica rapa: chemical and microbial evaluation of a typical Italian product (brovada) 121
Decontamination Efficacy of Neutral and Acidic Electrolyzed Water in Fresh-Cut Salad Washing 121
Safety issues in the production of cheeses from raw milk and natural starters 116
Safety-related properties of staphylococci isolated from food and food environments 116
EVALUATION OF THE ENOLOGICAL SUITABILITY OF SOME STRAINS OF SACCHAROMYCES CEREVISIAE FOR SAUVIGNON BLANC 112
Antimicrobial effect of oxidative technologies in food processing: an overview 111
Contribution of selected apiculate yeasts isolated from grape and must to the aroma of cool climate "Recioto" wine 107
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) 107
Effect of pulsed light on safety and quality of fresh egg pasta 104
Molecular typing of lactic acid bacteria from beer by using PCR-based methods 103
Microbiological aspects (processing and storage) of a fermented vegetables (brovada) 102
Textural and sensorial characterization of Montasio cheese produced using proteolytic starters 102
Customer satisfaction survey in Friuli Venezia Giulia university canteens 102
Safe cooking optimisation by F-value computation in a semi-automatic oven 101
Microbiological aspects (processing and storage) of a fermented vegetable (brovada) 101
Utilizzo di sodio lattato a differenti pH per la conservazione di salsiccia fresca 99
A preliminary study to evaluate a functional genomic approach to monitor microbial communities during cheese ripening 99
The presence of biogenic amines in cheese 97
null 96
Biogenic amines in parmigiano reggiano cheese [Presenza di amine biogene nel formaggio parmigiano reggiano] 96
ACIDIFICATION AND GROWTH KINETICS IN STREPTOCOCCUS THERMOPHILUS STRAINS: CLASSIFICATION OF CULTURES BASED ON CLUSTER ANALYSIS 96
Humidity and shelf-life of fresh stuffed pasta 95
Carni avicole: prevenire le contaminazioni mediante sistema HACCP 94
Genomic analysis of Pediococcus spp. strains isolated from fermented vegetables 94
Shelf life extension of fresh-cut fruit by UV-light exposure 93
Effetto di colture autoctone di Staphylococcaceae coagulasi-negative sulle caratteristiche chimico-fisiche e microbiologiche di formaggi tipo Latteria 92
Molecular characterization of lactic acid bacteria in natural fermentation of turnip 91
Effect of environmental parameters on biofilm formation by Staphylococcus aureus strains isolated from food 91
Staphylococcus aureus: adaptive and cross-adaptive responses to sanitizers used in the food industry 90
Resistenza agli antimicrobici: metodi rapidi di analisi e soluzioni alternative per tutti i settori 89
Use of cluster analysis to differentiate between Streptococcus thermophilus strains with different acidification and growth kinetics 88
Effects of copper on karyotype of Saccharomyces cerevisiae strains 88
Enumeration of Enterococci and group D Streptococci in meat and cheese: enzymatic and toxigenic properties 86
Characterization of Staphylococcus aureus isolated from food 86
An enzymatic strategy to detach biofilm from Staphylococcus aureus and Listeria monocytogenes 86
numeration of enterococci and group D streptococci in meat and cheese: Enzymatic and toxigenic properties 84
Study on oenological characteristics of commercial dry yeasts 83
Influence of starter and milk thermization on the growth of decarboxylase-positive flora in Montasio cheese 83
Foodborne viral diseases 82
Shelf life evaluation of packed ready-to-eat cooked food 82
Glycerol and other fermentation products of apiculate wine yeasts 82
Molecular typing of Pediococcus pentosaceus strains isolated from food matrices 82
Contribution of selected apiculate yeasts isolated from grape and must to the aroma of cool climate winw Recioto and Amarone 81
Qualità microbiologica di carni avicole commercializzate in Italia 80
Indagini microbiologiche e chimiche su un prodotto fermentato di origine vegetale: la brovada friulana 79
Trattamenti del latte con luce pulsata: dati preliminari 79
Some microbiological aspects of the Montasio cheese production 78
Identificazione e resistenza agli antibiotici di stafilococchi nella ristorazione collettiva 77
SANITIZERS SENSITIVITY OF LISTERIA MONOCYTOGENES BIOFILMS GROWN UNDER STATIC AND DYNAMIC CONDITIONS 76
Effect of environmental factors on biofilm formation by Pseudomonas spp. of dairy origin 76
Use of lactatae at different pH for preservation of fresh sausages 75
Caratterizzazione della flora indigena di batteri lattici isolati da formaggio Montasio 75
Presence of an off-flavour associated with the use of sorbates in cheese and margarine 75
Microbial biofilms in artisanal microbreweries 75
Crescita di Staphylococcus aureus, Escherichia coli, Listeria monocytogenes in formaggi a latte crudo 75
Identificazione e caratterizzazione della microflora lattica del formaggio Asino 74
Bacteriological quality of milk-shakes 72
Fate of generation time of Zygosaccharomyces rouxii in ice-cream bases with different activity water and food preservative 72
Staphylococci from catering: occurrence of safety-related properties 71
Selection and oenological characterization of Saccharomyces cerevisiae strains isolated from Tocai, Pinot and malvasia grapes and musts of the Collio area 70
Identificazione e caratterizzazione della microflora lattica del formaggio Asìno 70
Microbiologycal quality of poultry meat on sale in Italy 68
Application of sodium lactate to preservation of cooked ham 67
Basse temperature per la distruzione delle Salmonelle nelle carni 66
Microbiological quality of aircraft ready foods 64
Safety aspects in staphylococci isolated from food, workers and surfaces 64
INFLUENZA DELL'UMIDITÀ SULLA SHELF-LIFE DI PASTE FRESCHE E RIPIENE 63
Quartz Crystal Microbalance (QCM): a biosensor to study the microbial biofilm formation in real-time 63
Igiene della lavorazione del "Prosciutto di S. Daniele" Controlli microbiologici su materia prima, attrezzature e ambientali 62
Totale 10.720
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Categoria #
all - tutte 47.748
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 47.748
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020200 0 0 0 0 0 0 0 0 0 0 0 200
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
2024/20252.472 76 188 101 138 182 178 280 218 333 220 520 38
Totale 12.787