IRIS
MAIFRENI, Michela
 Distribuzione geografica
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Continente #
NA - Nord America 8.634
AS - Asia 3.531
EU - Europa 3.486
SA - Sud America 641
AF - Africa 82
Continente sconosciuto - Info sul continente non disponibili 5
OC - Oceania 2
Totale 16.381
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Nazione #
US - Stati Uniti d'America 8.475
SG - Singapore 1.726
IT - Italia 958
CN - Cina 812
UA - Ucraina 749
DE - Germania 588
BR - Brasile 541
HK - Hong Kong 402
FI - Finlandia 332
RU - Federazione Russa 265
VN - Vietnam 221
IE - Irlanda 144
CA - Canada 116
GB - Regno Unito 114
SE - Svezia 74
KR - Corea 68
IN - India 57
TR - Turchia 56
FR - Francia 44
AR - Argentina 38
BD - Bangladesh 37
EE - Estonia 36
BE - Belgio 35
ES - Italia 31
NL - Olanda 30
PL - Polonia 28
MX - Messico 27
JP - Giappone 25
ZA - Sudafrica 25
IQ - Iraq 24
EC - Ecuador 18
ID - Indonesia 17
CZ - Repubblica Ceca 14
EG - Egitto 13
MA - Marocco 13
IR - Iran 12
TG - Togo 12
CO - Colombia 10
VE - Venezuela 10
PK - Pakistan 9
AZ - Azerbaigian 8
DO - Repubblica Dominicana 8
PY - Paraguay 8
AT - Austria 7
MY - Malesia 7
SA - Arabia Saudita 7
TN - Tunisia 7
CL - Cile 6
IL - Israele 6
EU - Europa 5
KE - Kenya 5
LT - Lituania 5
UZ - Uzbekistan 5
AL - Albania 4
HN - Honduras 4
PE - Perù 4
PT - Portogallo 4
RO - Romania 4
AE - Emirati Arabi Uniti 3
BO - Bolivia 3
DK - Danimarca 3
GE - Georgia 3
GR - Grecia 3
HU - Ungheria 3
KG - Kirghizistan 3
NP - Nepal 3
PH - Filippine 3
UY - Uruguay 3
BG - Bulgaria 2
BY - Bielorussia 2
CI - Costa d'Avorio 2
DZ - Algeria 2
JO - Giordania 2
KZ - Kazakistan 2
LB - Libano 2
OM - Oman 2
SK - Slovacchia (Repubblica Slovacca) 2
TH - Thailandia 2
YE - Yemen 2
AU - Australia 1
BA - Bosnia-Erzegovina 1
BW - Botswana 1
CY - Cipro 1
GM - Gambi 1
HR - Croazia 1
IS - Islanda 1
JM - Giamaica 1
LA - Repubblica Popolare Democratica del Laos 1
LK - Sri Lanka 1
LV - Lettonia 1
NI - Nicaragua 1
NO - Norvegia 1
NZ - Nuova Zelanda 1
PA - Panama 1
PS - Palestinian Territory 1
SN - Senegal 1
TJ - Tagikistan 1
VC - Saint Vincent e Grenadine 1
Totale 16.381
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Città #
Woodbridge 1.008
Singapore 828
Ashburn 706
Ann Arbor 687
Houston 659
Fairfield 619
Chandler 542
Jacksonville 529
Beijing 435
Hong Kong 401
Dearborn 362
Wilmington 274
New York 259
Seattle 245
Cambridge 195
Boardman 193
Munich 179
Dublin 139
Princeton 130
Los Angeles 125
Udine 113
Ho Chi Minh City 83
Hefei 79
Dallas 71
Buffalo 70
Helsinki 70
Seoul 62
Ottawa 61
Milan 53
San Diego 51
São Paulo 49
Hanoi 45
Ogden 40
Izmir 37
Redondo Beach 37
Rome 35
Redmond 32
Trieste 31
Kunming 28
Frankfurt am Main 27
Padova 27
Des Moines 25
Montreal 25
Norwalk 24
Warsaw 23
Brussels 20
Santa Clara 20
Nanjing 19
Tokyo 19
Brooklyn 18
Denver 18
Boston 16
Düsseldorf 16
Stockholm 16
Atlanta 15
Falkenstein 15
Orem 15
Turku 15
Belo Horizonte 14
Toronto 14
Chennai 13
Johannesburg 13
London 13
Venice 13
Bologna 12
Guangzhou 12
Jinan 12
Lomé 12
Rio de Janeiro 12
San Francisco 12
Chicago 11
Pordenone 11
Ankara 10
Brno 10
Haiphong 10
Phoenix 10
Simi Valley 10
The Dalles 10
Washington 10
Andover 9
Bari 9
Duncan 9
Poplar 9
Brasília 8
Da Nang 8
Dong Ket 8
Falls Church 8
Guarulhos 8
Lago 8
Naples 8
Palermo 8
Verona 8
Al Mansurah 7
Baku 7
Council Bluffs 7
Delhi 7
Genoa 7
Goiânia 7
Indiana 7
Lahore 7
Totale 10.343
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Nome #
Conta di Listeria spp. in alimenti mediante metodo diretto e M.P.N. (most probable number) 317
Application of ultra high pressure homogenization for the production of fruit smoothies 285
Minimization of water consumption in fresh-cut salad washing by UV-C light 234
Bacterial biofilm as a possible source of contamination in the microbrewery environment 208
Biofilm formation in the dairy industry: applications to cheese 200
Viability of probiotic Lactobacillus rhamnosus in structured emulsions containing saturated monoglycerides 196
Study on the applicability of high-pressure homogenization for the production of banana juices 192
Microbial community composition in cheese using molecular techniques 192
Inactivation of Foodborne Bacteria Biofilms by Aqueous and Gaseous Ozone 191
The capacity of Enterobacteriaceae species to produce biogenic amines in cheese 188
Impact of UV-C light on storage quality of fresh-cut pineapple in two different packages 188
Crescita di Staphylococcus aureus, Escherichia coli e Listeria monocytogenes in formaggi a latte crudo 186
Surface decontamination of fresh-cut apple by pulsed light: Effects on structure, colour and sensory properties 174
Influence of hydroponic and soil cultivation on quality and shelf life of ready-to-eat lamb's lettuce (Valerianella locusta L. Laterr) 174
Surface decontamination of fresh-cut apple by UV-C light exposure: Effects on structure, colour and sensory properties 173
Comparison of culture-dependent and -independent methods for bacterial community monitoring during Montasio cheese manufacturing 164
Identification of the Enterobacteriaceae in Montasio cheese and assessment of their amino acid decarboxylase activity. 160
Evaluation of amino acid-decarboxylative microbiota throughout the ripening of an Italian PDO cheese produced using different manufacturing practices 154
Microbiological characterization of artisanal Montasio cheese: analysis of its indigenous lactic acid bacteria 153
Characterization of Streptococcus thermophilus strains isolated from Montasio cheese using pulsed field gel electrophoresis and ribotyping 152
Genotypic and phenotypic diversity of Pediococcus pentosaceus strains isolated from food matrices and characterisation of the penocin operon 152
Water saving in fresh-cut salad washing by pulsed light 150
Potential application of monoglyceride structured emulsions as delivery systems of probiotic bacteria in reduced saturated fat ice cream 150
Effect of high pressure homogenisation on microbial inactivation, protein structure and functionality of egg white 149
Effect of pulsed light on total microbial count and alkaline phosphatase activity of raw milk 149
SELECTION AND ENOLOGICAL CHARACTERIZATION OF SACCHAROMYCES CEREVISIAE STRAINS ISOLATED FROM TOCAI, PINOT AND MALVASIA GRAPES AND MUST FROM COLLIO AREA 148
Antimicrobial effect of oxidative technologies in food processing: an overview 146
Resistenza agli antimicrobici: metodi rapidi di analisi e soluzioni alternative per tutti i settori 146
Efficacy of ozonation on microbial counts in used brines for cheesemaking 145
Diversity within Italian Cheesemaking Brine-Associated Bacterial Communities Evidenced by Massive Parallel 16S rRNA Gene Tag Sequencing 145
Effects of high pressure homogenisation of ice cream mix on the physical and structural properties of ice cream 144
Power ultrasound decontamination of wastewater from fresh-cut lettuce washing for potential water recycling 144
The oenological characteristics of commercial dry yeasts 141
Lactic acid fermentation of Brassica rapa: chemical and microbial evaluation of a typical Italian product (brovada) 140
Textural and sensorial characterization of Montasio cheese produced using proteolytic starters 136
Safety issues in the production of cheeses from raw milk and natural starters 136
Safety-related properties of staphylococci isolated from food and food environments 136
Decontamination Efficacy of Neutral and Acidic Electrolyzed Water in Fresh-Cut Salad Washing 135
The presence of biogenic amines in cheese 133
EVALUATION OF THE ENOLOGICAL SUITABILITY OF SOME STRAINS OF SACCHAROMYCES CEREVISIAE FOR SAUVIGNON BLANC 130
Microbiological aspects (processing and storage) of a fermented vegetable (brovada) 130
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) 130
ACIDIFICATION AND GROWTH KINETICS IN STREPTOCOCCUS THERMOPHILUS STRAINS: CLASSIFICATION OF CULTURES BASED ON CLUSTER ANALYSIS 130
Molecular typing of lactic acid bacteria from beer by using PCR-based methods 127
Carni avicole: prevenire le contaminazioni mediante sistema HACCP 126
Biogenic amines in parmigiano reggiano cheese [Presenza di amine biogene nel formaggio parmigiano reggiano] 126
Customer satisfaction survey in Friuli Venezia Giulia university canteens 126
Contribution of selected apiculate yeasts isolated from grape and must to the aroma of cool climate "Recioto" wine 124
Effetto di colture autoctone di Staphylococcaceae coagulasi-negative sulle caratteristiche chimico-fisiche e microbiologiche di formaggi tipo Latteria 124
Genomic analysis of Pediococcus spp. strains isolated from fermented vegetables 123
A preliminary study to evaluate a functional genomic approach to monitor microbial communities during cheese ripening 123
Use of cluster analysis to differentiate between Streptococcus thermophilus strains with different acidification and growth kinetics 118
Safe cooking optimisation by F-value computation in a semi-automatic oven 117
Effect of pulsed light on safety and quality of fresh egg pasta 117
Utilizzo di sodio lattato a differenti pH per la conservazione di salsiccia fresca 116
Humidity and shelf-life of fresh stuffed pasta 116
Shelf life extension of fresh-cut fruit by UV-light exposure 115
Effect of environmental parameters on biofilm formation by Staphylococcus aureus strains isolated from food 115
Staphylococcus aureus: adaptive and cross-adaptive responses to sanitizers used in the food industry 115
Microbiological aspects (processing and storage) of a fermented vegetables (brovada) 114
Effect of environmental factors on biofilm formation by Pseudomonas spp. of dairy origin 111
Identificazione e caratterizzazione della microflora lattica del formaggio Asino 111
Shelf life evaluation of packed ready-to-eat cooked food 110
Characterization of Staphylococcus aureus isolated from food 110
Molecular characterization of lactic acid bacteria in natural fermentation of turnip 109
Identificazione e resistenza agli antibiotici di stafilococchi nella ristorazione collettiva 109
Effects of copper on karyotype of Saccharomyces cerevisiae strains 109
Microbial biofilms in artisanal microbreweries 107
Molecular typing of Pediococcus pentosaceus strains isolated from food matrices 107
Crescita di Staphylococcus aureus, Escherichia coli, Listeria monocytogenes in formaggi a latte crudo 107
An enzymatic strategy to detach biofilm from Staphylococcus aureus and Listeria monocytogenes 106
numeration of enterococci and group D streptococci in meat and cheese: Enzymatic and toxigenic properties 106
Some microbiological aspects of the Montasio cheese production 105
Trattamenti del latte con luce pulsata: dati preliminari 105
Hyperbaric storage of egg white at room temperature: Effects on hygienic properties, protein structure and technological functionality 105
Application of sodium lactate to preservation of cooked ham 104
Contribution of selected apiculate yeasts isolated from grape and must to the aroma of cool climate winw Recioto and Amarone 102
Caratterizzazione della flora indigena di batteri lattici isolati da formaggio Montasio 102
Enumeration of Enterococci and group D Streptococci in meat and cheese: enzymatic and toxigenic properties 102
Influence of starter and milk thermization on the growth of decarboxylase-positive flora in Montasio cheese 101
SANITIZERS SENSITIVITY OF LISTERIA MONOCYTOGENES BIOFILMS GROWN UNDER STATIC AND DYNAMIC CONDITIONS 101
Study on oenological characteristics of commercial dry yeasts 100
Identificazione e caratterizzazione della microflora lattica del formaggio Asìno 100
Presence of an off-flavour associated with the use of sorbates in cheese and margarine 99
Indagini microbiologiche e chimiche su un prodotto fermentato di origine vegetale: la brovada friulana 99
Qualità microbiologica di carni avicole commercializzate in Italia 98
Quartz Crystal Microbalance (QCM): a biosensor to study the microbial biofilm formation in real-time 98
Foodborne viral diseases 97
Fate of generation time of Zygosaccharomyces rouxii in ice-cream bases with different activity water and food preservative 96
null 96
Bacteriological quality of milk-shakes 95
Glycerol and other fermentation products of apiculate wine yeasts 93
Staphylococci from catering: occurrence of safety-related properties 92
Basse temperature per la distruzione delle Salmonelle nelle carni 92
Selection and oenological characterization of Saccharomyces cerevisiae strains isolated from Tocai, Pinot and malvasia grapes and musts of the Collio area 91
Use of lactatae at different pH for preservation of fresh sausages 90
UNREVEALING THE ANTIMICROBIAL BLUE LED LIGHT CAPACITY FOR E. COLI AND L. MONOCYTOGENES INACTIVATION 89
An Overview of the Application of Blue Light-Emitting Diodes as a Non-Thermic Green Technology for Microbial Inactivation in the Food Sector 89
Resistenza agli antibiotici in batteri lattici di origine alimentare 87
Cinetiche di sviluppo e proprietà acidificanti di ceppi di Streptococcus thermophilus 85
Totale 13.183
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Categoria #
all - tutte 60.564
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 60.564
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021872 0 0 0 0 0 166 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
2024/20253.084 76 188 101 138 182 178 280 218 333 220 520 650
2025/20263.208 571 518 409 658 869 183 0 0 0 0 0 0
Totale 16.607