IRIS
MAIFRENI, Michela
 Distribuzione geografica
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Continente #
NA - Nord America 9.919
AS - Asia 4.382
EU - Europa 3.830
SA - Sud America 752
AF - Africa 116
Continente sconosciuto - Info sul continente non disponibili 5
OC - Oceania 3
Totale 19.007
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Nazione #
US - Stati Uniti d'America 9.719
SG - Singapore 2.049
IT - Italia 1.043
CN - Cina 950
UA - Ucraina 756
DE - Germania 609
BR - Brasile 595
HK - Hong Kong 454
FI - Finlandia 360
VN - Vietnam 331
RU - Federazione Russa 268
FR - Francia 180
IE - Irlanda 147
CA - Canada 135
GB - Regno Unito 125
IN - India 92
BD - Bangladesh 83
TR - Turchia 81
SE - Svezia 76
KR - Corea 69
AR - Argentina 53
IQ - Iraq 48
NL - Olanda 43
BE - Belgio 38
EE - Estonia 36
MX - Messico 36
ZA - Sudafrica 36
ES - Italia 35
JP - Giappone 29
PL - Polonia 28
EC - Ecuador 27
PK - Pakistan 26
ID - Indonesia 24
CO - Colombia 21
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
PY - Paraguay 10
IL - Israele 9
JM - Giamaica 9
DO - Repubblica Dominicana 8
KE - Kenya 8
NP - Nepal 8
HR - Croazia 7
JO - Giordania 7
LT - Lituania 7
OM - Oman 7
PE - Perù 7
AL - Albania 6
GE - Georgia 6
GR - Grecia 6
LB - Libano 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
SK - Slovacchia (Repubblica Slovacca) 3
AU - Australia 2
BA - Bosnia-Erzegovina 2
BG - Bulgaria 2
CI - Costa d'Avorio 2
NG - Nigeria 2
NO - Norvegia 2
SN - Senegal 2
TH - Thailandia 2
YE - Yemen 2
BS - Bahamas 1
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
Totale 18.996
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Città #
Woodbridge 1.009
Singapore 981
Ashburn 791
Ann Arbor 687
Houston 662
Fairfield 619
Chandler 542
Jacksonville 531
Beijing 465
Hong Kong 451
San Jose 442
Dearborn 362
Wilmington 274
New York 270
Seattle 247
Boardman 201
Cambridge 195
Council Bluffs 195
Munich 179
Dublin 141
Los Angeles 139
Lauterbourg 131
Princeton 130
Udine 115
Ho Chi Minh City 114
Helsinki 98
Hefei 79
Dallas 78
Hanoi 74
Buffalo 72
Milan 64
Santa Clara 63
Seoul 62
Ottawa 61
The Dalles 56
San Diego 55
São Paulo 55
Ogden 40
Izmir 39
Frankfurt am Main 37
Redondo Beach 37
Rome 37
Redmond 32
Montreal 31
Trieste 31
Kunming 28
Padova 27
Des Moines 25
Orem 25
Norwalk 24
Atlanta 23
Warsaw 23
Brussels 22
Tokyo 22
Brooklyn 20
Denver 20
Nanjing 20
Toronto 19
Boston 18
Stockholm 18
Baghdad 16
Chennai 16
Chicago 16
Da Nang 16
Düsseldorf 16
Rio de Janeiro 16
Belo Horizonte 15
Falkenstein 15
Johannesburg 15
London 15
Turku 15
Ankara 14
Guangzhou 14
Haiphong 14
San Francisco 14
Washington 14
Lahore 13
Venice 13
Bologna 12
Jinan 12
Lomé 12
Phoenix 12
Bari 11
Pordenone 11
Tashkent 11
Brno 10
Istanbul 10
Naples 10
Nuremberg 10
Palermo 10
Simi Valley 10
Andover 9
Brasília 9
Delhi 9
Duncan 9
Poplar 9
Shanghai 9
Baku 8
Biên Hòa 8
Bogotá 8
Totale 11.794
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Nome #
Conta di Listeria spp. in alimenti mediante metodo diretto e M.P.N. (most probable number) 333
Application of ultra high pressure homogenization for the production of fruit smoothies 305
Minimization of water consumption in fresh-cut salad washing by UV-C light 250
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 221
Crescita di Staphylococcus aureus, Escherichia coli e Listeria monocytogenes in formaggi a latte crudo 218
Microbial community composition in cheese using molecular techniques 212
Viability of probiotic Lactobacillus rhamnosus in structured emulsions containing saturated monoglycerides 212
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 206
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 194
Surface decontamination of fresh-cut apple by pulsed light: Effects on structure, colour and sensory properties 189
Influence of hydroponic and soil cultivation on quality and shelf life of ready-to-eat lamb's lettuce (Valerianella locusta L. Laterr) 187
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 180
Identification of the Enterobacteriaceae in Montasio cheese and assessment of their amino acid decarboxylase activity. 177
Genotypic and phenotypic diversity of Pediococcus pentosaceus strains isolated from food matrices and characterisation of the penocin operon 175
Characterization of Streptococcus thermophilus strains isolated from Montasio cheese using pulsed field gel electrophoresis and ribotyping 171
Antimicrobial effect of oxidative technologies in food processing: an overview 171
Power ultrasound decontamination of wastewater from fresh-cut lettuce washing for potential water recycling 168
Effects of high pressure homogenisation of ice cream mix on the physical and structural properties of ice cream 166
Effect of high pressure homogenisation on microbial inactivation, protein structure and functionality of egg white 166
Efficacy of ozonation on microbial counts in used brines for cheesemaking 165
Water saving in fresh-cut salad washing by pulsed light 165
Microbiological characterization of artisanal Montasio cheese: analysis of its indigenous lactic acid bacteria 164
Effect of pulsed light on total microbial count and alkaline phosphatase activity of raw milk 164
Diversity within Italian Cheesemaking Brine-Associated Bacterial Communities Evidenced by Massive Parallel 16S rRNA Gene Tag Sequencing 162
Potential application of monoglyceride structured emulsions as delivery systems of probiotic bacteria in reduced saturated fat ice cream 161
Microbiological aspects (processing and storage) of a fermented vegetable (brovada) 160
SELECTION AND ENOLOGICAL CHARACTERIZATION OF SACCHAROMYCES CEREVISIAE STRAINS ISOLATED FROM TOCAI, PINOT AND MALVASIA GRAPES AND MUST FROM COLLIO AREA 159
Safety-related properties of staphylococci isolated from food and food environments 154
ACIDIFICATION AND GROWTH KINETICS IN STREPTOCOCCUS THERMOPHILUS STRAINS: CLASSIFICATION OF CULTURES BASED ON CLUSTER ANALYSIS 154
The oenological characteristics of commercial dry yeasts 153
Lactic acid fermentation of Brassica rapa: chemical and microbial evaluation of a typical Italian product (brovada) 153
Humidity and shelf-life of fresh stuffed pasta 152
Textural and sensorial characterization of Montasio cheese produced using proteolytic starters 152
Biogenic amines in parmigiano reggiano cheese [Presenza di amine biogene nel formaggio parmigiano reggiano] 152
Decontamination Efficacy of Neutral and Acidic Electrolyzed Water in Fresh-Cut Salad Washing 151
Safety issues in the production of cheeses from raw milk and natural starters 148
Molecular typing of lactic acid bacteria from beer by using PCR-based methods 147
The presence of biogenic amines in cheese 145
Effetto di colture autoctone di Staphylococcaceae coagulasi-negative sulle caratteristiche chimico-fisiche e microbiologiche di formaggi tipo Latteria 145
Carni avicole: prevenire le contaminazioni mediante sistema HACCP 144
EVALUATION OF THE ENOLOGICAL SUITABILITY OF SOME STRAINS OF SACCHAROMYCES CEREVISIAE FOR SAUVIGNON BLANC 143
A preliminary study to evaluate a functional genomic approach to monitor microbial communities during cheese ripening 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
Customer satisfaction survey in Friuli Venezia Giulia university canteens 141
Genomic analysis of Pediococcus spp. strains isolated from fermented vegetables 139
Effect of environmental factors on biofilm formation by Pseudomonas spp. of dairy origin 138
Contribution of selected apiculate yeasts isolated from grape and must to the aroma of cool climate "Recioto" wine 137
UNREVEALING THE ANTIMICROBIAL BLUE LED LIGHT CAPACITY FOR E. COLI AND L. MONOCYTOGENES INACTIVATION 134
Use of cluster analysis to differentiate between Streptococcus thermophilus strains with different acidification and growth kinetics 134
Identificazione e resistenza agli antibiotici di stafilococchi nella ristorazione collettiva 134
Effect of environmental parameters on biofilm formation by Staphylococcus aureus strains isolated from food 133
Quartz Crystal Microbalance (QCM): a biosensor to study the microbial biofilm formation in real-time 133
Utilizzo di sodio lattato a differenti pH per la conservazione di salsiccia fresca 132
Safe cooking optimisation by F-value computation in a semi-automatic oven 132
Microbial biofilms in artisanal microbreweries 130
Identificazione e caratterizzazione della microflora lattica del formaggio Asino 130
Application of sodium lactate to preservation of cooked ham 127
Shelf life extension of fresh-cut fruit by UV-light exposure 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
numeration of enterococci and group D streptococci in meat and cheese: Enzymatic and toxigenic properties 126
Some microbiological aspects of the Montasio cheese production 124
Caratterizzazione della flora indigena di batteri lattici isolati da formaggio Montasio 124
Enumeration of Enterococci and group D Streptococci in meat and cheese: enzymatic and toxigenic properties 124
An enzymatic strategy to detach biofilm from Staphylococcus aureus and Listeria monocytogenes 124
Microbiological aspects (processing and storage) of a fermented vegetables (brovada) 123
Characterization of Staphylococcus aureus isolated from food 123
An Overview of the Application of Blue Light-Emitting Diodes as a Non-Thermic Green Technology for Microbial Inactivation in the Food Sector 122
Effects of copper on karyotype of Saccharomyces cerevisiae strains 122
Identificazione e caratterizzazione della microflora lattica del formaggio Asìno 122
Trattamenti del latte con luce pulsata: dati preliminari 122
Foodborne viral diseases 121
Shelf life evaluation of packed ready-to-eat cooked food 121
Molecular typing of Pediococcus pentosaceus strains isolated from food matrices 121
Bacteriological quality of milk-shakes 119
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
Basse temperature per la distruzione delle Salmonelle nelle carni 114
Study on oenological characteristics of commercial dry yeasts 113
Presence of an off-flavour associated with the use of sorbates in cheese and margarine 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 112
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
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 104
Changes in microbial, chemical, physical and techno-functional properties of liquid egg yolk during hyperbaric storage 102
Use of lactatae at different pH for preservation of fresh sausages 102
Development of an aptasensor for rapid and specific detection of Escherichia coli in water and milk samples 101
Totale 15.010
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Categoria #
all - tutte 69.655
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 69.655
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
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
2025/20265.724 571 518 409 658 869 440 641 153 494 440 356 175
2026/2027113 113 0 0 0 0 0 0 0 0 0 0 0
Totale 19.236