IRIS
MAIFRENI, Michela
 Distribuzione geografica
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Continente #
NA - Nord America 11.079
AS - Asia 4.429
EU - Europa 3.944
SA - Sud America 792
Continente sconosciuto - Info sul continente non disponibili 239
AF - Africa 116
OC - Oceania 3
Totale 20.602
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Nazione #
US - Stati Uniti d'America 10.792
SG - Singapore 2.057
IT - Italia 1.126
CN - Cina 959
UA - Ucraina 757
BR - Brasile 619
DE - Germania 609
HK - Hong Kong 459
FI - Finlandia 360
VN - Vietnam 335
RU - Federazione Russa 269
FR - Francia 181
CA - Canada 168
IE - Irlanda 148
GB - Regno Unito 144
IN - India 93
BD - Bangladesh 88
TR - Turchia 81
SE - Svezia 77
KR - Corea 69
AR - Argentina 54
IQ - Iraq 48
NL - Olanda 43
BE - Belgio 39
EE - Estonia 37
MX - Messico 37
ZA - Sudafrica 36
ES - Italia 35
EC - Ecuador 29
JP - Giappone 29
PL - Polonia 28
CO - Colombia 27
PK - Pakistan 26
ID - Indonesia 25
VE - Venezuela 22
MA - Marocco 19
MY - Malesia 18
SA - Arabia Saudita 17
EG - Egitto 16
CZ - Repubblica Ceca 15
CL - Cile 14
IL - Israele 14
CR - Costa Rica 13
HN - Honduras 13
IR - Iran 12
TG - Togo 12
TN - Tunisia 12
PH - Filippine 11
UZ - Uzbekistan 11
AT - Austria 10
AZ - Azerbaigian 10
JM - Giamaica 10
PY - Paraguay 10
SV - El Salvador 10
NP - Nepal 9
AL - Albania 8
DO - Repubblica Dominicana 8
JO - Giordania 8
KE - Kenya 8
PT - Portogallo 8
HR - Croazia 7
LT - Lituania 7
OM - Oman 7
PE - Perù 7
GE - Georgia 6
GR - Grecia 6
GT - Guatemala 6
LB - Libano 6
NI - Nicaragua 6
PS - Palestinian Territory 6
RO - Romania 6
CW - ???statistics.table.value.countryCode.CW??? 5
EU - Europa 5
HU - Ungheria 5
TT - Trinidad e Tobago 5
UY - Uruguay 5
AE - Emirati Arabi Uniti 4
BO - Bolivia 4
KG - Kirghizistan 4
KZ - Kazakistan 4
BY - Bielorussia 3
DK - Danimarca 3
DZ - Algeria 3
PR - Porto Rico 3
SK - Slovacchia (Repubblica Slovacca) 3
TH - Thailandia 3
AU - Australia 2
BA - Bosnia-Erzegovina 2
BB - Barbados 2
BG - Bulgaria 2
BS - Bahamas 2
CI - Costa d'Avorio 2
NG - Nigeria 2
NO - Norvegia 2
SN - Senegal 2
YE - Yemen 2
BW - Botswana 1
CY - Cipro 1
GM - Gambi 1
IS - Islanda 1
Totale 20.355
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Città #
Woodbridge 1.009
Ashburn 998
Singapore 987
Ann Arbor 687
Houston 663
San Jose 621
Fairfield 619
Chandler 543
Jacksonville 531
Beijing 468
Hong Kong 456
Dearborn 362
Council Bluffs 330
New York 280
Wilmington 274
Seattle 248
Boardman 201
Cambridge 195
Munich 179
Los Angeles 162
Dublin 141
Princeton 133
Lauterbourg 131
Ho Chi Minh City 116
Udine 115
Helsinki 98
Santa Clara 84
Milan 83
Dallas 82
Hefei 79
Hanoi 75
Buffalo 74
São Paulo 68
Ottawa 62
Seoul 62
San Diego 56
The Dalles 56
Ogden 40
Rome 40
Izmir 39
Frankfurt am Main 37
Phoenix 37
Redondo Beach 37
Montreal 35
Redmond 32
San Francisco 32
Trieste 31
Atlanta 30
Orem 30
Kunming 28
Toronto 28
Brooklyn 27
Padova 27
Denver 25
Des Moines 25
Norwalk 25
Chicago 24
Warsaw 23
Brussels 22
Tokyo 22
London 21
Boston 20
Nanjing 20
Stockholm 19
Washington 19
Rio de Janeiro 18
Da Nang 17
Baghdad 16
Chennai 16
Düsseldorf 16
Belo Horizonte 15
Falkenstein 15
Johannesburg 15
Naples 15
Turku 15
Ankara 14
Guangzhou 14
Haiphong 14
Bologna 13
Lahore 13
Venice 13
Bari 12
Jinan 12
Lomé 12
Newark 11
Pordenone 11
Tashkent 11
Bogotá 10
Brasília 10
Brno 10
Istanbul 10
Nuremberg 10
Palermo 10
Philadelphia 10
Shanghai 10
Simi Valley 10
Andover 9
Delhi 9
Duncan 9
Las Vegas 9
Totale 12.557
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Nome #
Conta di Listeria spp. in alimenti mediante metodo diretto e M.P.N. (most probable number) 341
Application of ultra high pressure homogenization for the production of fruit smoothies 310
Minimization of water consumption in fresh-cut salad washing by UV-C light 255
Bacterial biofilm as a possible source of contamination in the microbrewery environment 246
Biofilm formation in the dairy industry: applications to cheese 242
Inactivation of Foodborne Bacteria Biofilms by Aqueous and Gaseous Ozone 235
Crescita di Staphylococcus aureus, Escherichia coli e Listeria monocytogenes in formaggi a latte crudo 230
The capacity of Enterobacteriaceae species to produce biogenic amines in cheese 221
Viability of probiotic Lactobacillus rhamnosus in structured emulsions containing saturated monoglycerides 221
Impact of UV-C light on storage quality of fresh-cut pineapple in two different packages 219
Microbial community composition in cheese using molecular techniques 218
Lactic acid fermentation of Brassica rapa: chemical and microbial evaluation of a typical Italian product (brovada) 216
Study on the applicability of high-pressure homogenization for the production of banana juices 216
Surface decontamination of fresh-cut apple by UV-C light exposure: Effects on structure, colour and sensory properties 207
Comparison of culture-dependent and -independent methods for bacterial community monitoring during Montasio cheese manufacturing 201
Influence of hydroponic and soil cultivation on quality and shelf life of ready-to-eat lamb's lettuce (Valerianella locusta L. Laterr) 197
Effect of pulsed light on total microbial count and alkaline phosphatase activity of raw milk 196
Surface decontamination of fresh-cut apple by pulsed light: Effects on structure, colour and sensory properties 194
Biogenic amines in parmigiano reggiano cheese [Presenza di amine biogene nel formaggio parmigiano reggiano] 188
Evaluation of amino acid-decarboxylative microbiota throughout the ripening of an Italian PDO cheese produced using different manufacturing practices 187
Identification of the Enterobacteriaceae in Montasio cheese and assessment of their amino acid decarboxylase activity. 186
Resistenza agli antimicrobici: metodi rapidi di analisi e soluzioni alternative per tutti i settori 186
Power ultrasound decontamination of wastewater from fresh-cut lettuce washing for potential water recycling 185
Effect of high pressure homogenisation on microbial inactivation, protein structure and functionality of egg white 182
Genotypic and phenotypic diversity of Pediococcus pentosaceus strains isolated from food matrices and characterisation of the penocin operon 181
Effects of high pressure homogenisation of ice cream mix on the physical and structural properties of ice cream 181
Antimicrobial effect of oxidative technologies in food processing: an overview 178
Efficacy of ozonation on microbial counts in used brines for cheesemaking 176
Characterization of Streptococcus thermophilus strains isolated from Montasio cheese using pulsed field gel electrophoresis and ribotyping 174
Water saving in fresh-cut salad washing by pulsed light 174
Microbiological aspects (processing and storage) of a fermented vegetable (brovada) 172
Diversity within Italian Cheesemaking Brine-Associated Bacterial Communities Evidenced by Massive Parallel 16S rRNA Gene Tag Sequencing 170
Potential application of monoglyceride structured emulsions as delivery systems of probiotic bacteria in reduced saturated fat ice cream 169
Microbiological characterization of artisanal Montasio cheese: analysis of its indigenous lactic acid bacteria 167
Textural and sensorial characterization of Montasio cheese produced using proteolytic starters 166
SELECTION AND ENOLOGICAL CHARACTERIZATION OF SACCHAROMYCES CEREVISIAE STRAINS ISOLATED FROM TOCAI, PINOT AND MALVASIA GRAPES AND MUST FROM COLLIO AREA 164
ACIDIFICATION AND GROWTH KINETICS IN STREPTOCOCCUS THERMOPHILUS STRAINS: CLASSIFICATION OF CULTURES BASED ON CLUSTER ANALYSIS 163
Humidity and shelf-life of fresh stuffed pasta 162
Safety-related properties of staphylococci isolated from food and food environments 161
The oenological characteristics of commercial dry yeasts 159
Decontamination Efficacy of Neutral and Acidic Electrolyzed Water in Fresh-Cut Salad Washing 158
Carni avicole: prevenire le contaminazioni mediante sistema HACCP 157
Effetto di colture autoctone di Staphylococcaceae coagulasi-negative sulle caratteristiche chimico-fisiche e microbiologiche di formaggi tipo Latteria 156
Safety issues in the production of cheeses from raw milk and natural starters 153
Molecular typing of lactic acid bacteria from beer by using PCR-based methods 151
A preliminary study to evaluate a functional genomic approach to monitor microbial communities during cheese ripening 150
The presence of biogenic amines in cheese 150
EVALUATION OF THE ENOLOGICAL SUITABILITY OF SOME STRAINS OF SACCHAROMYCES CEREVISIAE FOR SAUVIGNON BLANC 149
Identificazione e resistenza agli antibiotici di stafilococchi nella ristorazione collettiva 145
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) 145
Genomic analysis of Pediococcus spp. strains isolated from fermented vegetables 144
Customer satisfaction survey in Friuli Venezia Giulia university canteens 144
Utilizzo di sodio lattato a differenti pH per la conservazione di salsiccia fresca 143
Contribution of selected apiculate yeasts isolated from grape and must to the aroma of cool climate "Recioto" wine 143
Safe cooking optimisation by F-value computation in a semi-automatic oven 143
Effect of environmental parameters on biofilm formation by Staphylococcus aureus strains isolated from food 142
Effect of environmental factors on biofilm formation by Pseudomonas spp. of dairy origin 142
Use of cluster analysis to differentiate between Streptococcus thermophilus strains with different acidification and growth kinetics 140
Foodborne viral diseases 139
Quartz Crystal Microbalance (QCM): a biosensor to study the microbial biofilm formation in real-time 138
UNREVEALING THE ANTIMICROBIAL BLUE LED LIGHT CAPACITY FOR E. COLI AND L. MONOCYTOGENES INACTIVATION 137
Enumeration of Enterococci and group D Streptococci in meat and cheese: enzymatic and toxigenic properties 137
Application of sodium lactate to preservation of cooked ham 135
Microbial biofilms in artisanal microbreweries 135
numeration of enterococci and group D streptococci in meat and cheese: Enzymatic and toxigenic properties 135
An Overview of the Application of Blue Light-Emitting Diodes as a Non-Thermic Green Technology for Microbial Inactivation in the Food Sector 134
Effect of pulsed light on safety and quality of fresh egg pasta 134
Bacteriological quality of milk-shakes 133
Identificazione e caratterizzazione della microflora lattica del formaggio Asino 133
Crescita di Staphylococcus aureus, Escherichia coli, Listeria monocytogenes in formaggi a latte crudo 133
Microbiological aspects (processing and storage) of a fermented vegetables (brovada) 132
Shelf life evaluation of packed ready-to-eat cooked food 131
Some microbiological aspects of the Montasio cheese production 131
Identificazione e caratterizzazione della microflora lattica del formaggio Asìno 130
Trattamenti del latte con luce pulsata: dati preliminari 130
Shelf life extension of fresh-cut fruit by UV-light exposure 129
Caratterizzazione della flora indigena di batteri lattici isolati da formaggio Montasio 129
Basse temperature per la distruzione delle Salmonelle nelle carni 129
An enzymatic strategy to detach biofilm from Staphylococcus aureus and Listeria monocytogenes 128
Staphylococcus aureus: adaptive and cross-adaptive responses to sanitizers used in the food industry 128
Characterization of Staphylococcus aureus isolated from food 127
Effects of copper on karyotype of Saccharomyces cerevisiae strains 127
Molecular typing of Pediococcus pentosaceus strains isolated from food matrices 125
Study on oenological characteristics of commercial dry yeasts 124
Influence of starter and milk thermization on the growth of decarboxylase-positive flora in Montasio cheese 123
Molecular characterization of lactic acid bacteria in natural fermentation of turnip 121
Application of pre-adaptation strategies to improve the growth of probiotic lactobacilli under food-relevant stressful conditions 120
Selection and oenological characterization of Saccharomyces cerevisiae strains isolated from Tocai, Pinot and malvasia grapes and musts of the Collio area 118
Presence of an off-flavour associated with the use of sorbates in cheese and margarine 118
Hyperbaric storage of egg white at room temperature: Effects on hygienic properties, protein structure and technological functionality 118
Contribution of selected apiculate yeasts isolated from grape and must to the aroma of cool climate winw Recioto and Amarone 117
SANITIZERS SENSITIVITY OF LISTERIA MONOCYTOGENES BIOFILMS GROWN UNDER STATIC AND DYNAMIC CONDITIONS 117
Indagini microbiologiche e chimiche su un prodotto fermentato di origine vegetale: la brovada friulana 117
Turbidimetric definition of growth limits in probiotic Lactobacillus strains from the perspective of an adaptation strategy 117
Glycerol and other fermentation products of apiculate wine yeasts 116
Use of lactatae at different pH for preservation of fresh sausages 115
INFLUENZA DELL'UMIDITÀ SULLA SHELF-LIFE DI PASTE FRESCHE E RIPIENE 115
Qualità microbiologica di carni avicole commercializzate in Italia 114
Fate of generation time of Zygosaccharomyces rouxii in ice-cream bases with different activity water and food preservative 110
Cinetiche di sviluppo e proprietà acidificanti di ceppi di Streptococcus thermophilus 109
Totale 15.939
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Categoria #
all - tutte 75.125
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 75.125
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022912 0 0 0 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
2026/20271.479 125 432 428 494 0 0 0 0 0 0 0 0
Totale 20.602