IRIS
MAIFRENI, Michela
 Distribuzione geografica
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Continente #
NA - Nord America 8.652
AS - Asia 3.739
EU - Europa 3.487
SA - Sud America 645
AF - Africa 83
Continente sconosciuto - Info sul continente non disponibili 5
OC - Oceania 2
Totale 16.613
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Nazione #
US - Stati Uniti d'America 8.492
SG - Singapore 1.891
IT - Italia 959
CN - Cina 820
UA - Ucraina 749
DE - Germania 588
BR - Brasile 544
HK - Hong Kong 405
FI - Finlandia 332
RU - Federazione Russa 265
VN - Vietnam 243
IE - Irlanda 144
CA - Canada 116
GB - Regno Unito 114
SE - Svezia 74
KR - Corea 68
IN - India 58
TR - Turchia 56
FR - Francia 44
AR - Argentina 39
BD - Bangladesh 38
EE - Estonia 36
BE - Belgio 35
ES - Italia 31
NL - Olanda 30
MX - Messico 28
PL - Polonia 28
IQ - Iraq 27
JP - Giappone 25
ZA - Sudafrica 25
EC - Ecuador 18
ID - Indonesia 17
CZ - Repubblica Ceca 14
EG - Egitto 13
MA - Marocco 13
IR - Iran 12
TG - Togo 12
PK - Pakistan 11
CO - Colombia 10
VE - Venezuela 10
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
KE - Kenya 6
UZ - Uzbekistan 6
EU - Europa 5
LT - Lituania 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
OM - Oman 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
PS - Palestinian Territory 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
SN - Senegal 1
TJ - Tagikistan 1
VC - Saint Vincent e Grenadine 1
Totale 16.613
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Città #
Woodbridge 1.008
Singapore 842
Ashburn 711
Ann Arbor 687
Houston 659
Fairfield 619
Chandler 542
Jacksonville 529
Beijing 435
Hong Kong 403
Dearborn 362
Wilmington 274
New York 260
Seattle 245
Cambridge 195
Boardman 193
Munich 179
Dublin 139
Princeton 130
Los Angeles 125
Udine 113
Ho Chi Minh City 90
Hefei 79
Dallas 71
Buffalo 70
Helsinki 70
Seoul 62
Ottawa 61
Milan 53
San Diego 51
Hanoi 50
São Paulo 49
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
The Dalles 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
Haiphong 11
Pordenone 11
Ankara 10
Brno 10
Da Nang 10
Phoenix 10
Simi Valley 10
Washington 10
Andover 9
Bari 9
Duncan 9
Poplar 9
Brasília 8
Dong Ket 8
Falls Church 8
Guarulhos 8
Lago 8
Lahore 8
Naples 8
Palermo 8
Verona 8
Al Mansurah 7
Baku 7
Biên Hòa 7
Council Bluffs 7
Delhi 7
Genoa 7
Goiânia 7
Totale 10.391
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Nome #
Conta di Listeria spp. in alimenti mediante metodo diretto e M.P.N. (most probable number) 318
Application of ultra high pressure homogenization for the production of fruit smoothies 288
Minimization of water consumption in fresh-cut salad washing by UV-C light 236
Bacterial biofilm as a possible source of contamination in the microbrewery environment 211
Biofilm formation in the dairy industry: applications to cheese 203
Inactivation of Foodborne Bacteria Biofilms by Aqueous and Gaseous Ozone 198
Viability of probiotic Lactobacillus rhamnosus in structured emulsions containing saturated monoglycerides 197
Study on the applicability of high-pressure homogenization for the production of banana juices 193
Microbial community composition in cheese using molecular techniques 193
The capacity of Enterobacteriaceae species to produce biogenic amines in cheese 189
Impact of UV-C light on storage quality of fresh-cut pineapple in two different packages 189
Crescita di Staphylococcus aureus, Escherichia coli e Listeria monocytogenes in formaggi a latte crudo 187
Surface decontamination of fresh-cut apple by UV-C light exposure: Effects on structure, colour and sensory properties 176
Surface decontamination of fresh-cut apple by pulsed light: Effects on structure, colour and sensory properties 176
Influence of hydroponic and soil cultivation on quality and shelf life of ready-to-eat lamb's lettuce (Valerianella locusta L. Laterr) 175
Comparison of culture-dependent and -independent methods for bacterial community monitoring during Montasio cheese manufacturing 165
Identification of the Enterobacteriaceae in Montasio cheese and assessment of their amino acid decarboxylase activity. 161
Evaluation of amino acid-decarboxylative microbiota throughout the ripening of an Italian PDO cheese produced using different manufacturing practices 155
Microbiological characterization of artisanal Montasio cheese: analysis of its indigenous lactic acid bacteria 154
Characterization of Streptococcus thermophilus strains isolated from Montasio cheese using pulsed field gel electrophoresis and ribotyping 154
Genotypic and phenotypic diversity of Pediococcus pentosaceus strains isolated from food matrices and characterisation of the penocin operon 153
Effect of high pressure homogenisation on microbial inactivation, protein structure and functionality of egg white 151
Water saving in fresh-cut salad washing by pulsed light 151
Potential application of monoglyceride structured emulsions as delivery systems of probiotic bacteria in reduced saturated fat ice cream 151
Effect of pulsed light on total microbial count and alkaline phosphatase activity of raw milk 150
SELECTION AND ENOLOGICAL CHARACTERIZATION OF SACCHAROMYCES CEREVISIAE STRAINS ISOLATED FROM TOCAI, PINOT AND MALVASIA GRAPES AND MUST FROM COLLIO AREA 149
Resistenza agli antimicrobici: metodi rapidi di analisi e soluzioni alternative per tutti i settori 148
Antimicrobial effect of oxidative technologies in food processing: an overview 147
Effects of high pressure homogenisation of ice cream mix on the physical and structural properties of ice cream 146
Efficacy of ozonation on microbial counts in used brines for cheesemaking 146
Diversity within Italian Cheesemaking Brine-Associated Bacterial Communities Evidenced by Massive Parallel 16S rRNA Gene Tag Sequencing 146
Power ultrasound decontamination of wastewater from fresh-cut lettuce washing for potential water recycling 145
The oenological characteristics of commercial dry yeasts 142
Lactic acid fermentation of Brassica rapa: chemical and microbial evaluation of a typical Italian product (brovada) 141
Textural and sensorial characterization of Montasio cheese produced using proteolytic starters 137
Safety issues in the production of cheeses from raw milk and natural starters 137
Safety-related properties of staphylococci isolated from food and food environments 137
Decontamination Efficacy of Neutral and Acidic Electrolyzed Water in Fresh-Cut Salad Washing 136
The presence of biogenic amines in cheese 134
Microbiological aspects (processing and storage) of a fermented vegetable (brovada) 133
ACIDIFICATION AND GROWTH KINETICS IN STREPTOCOCCUS THERMOPHILUS STRAINS: CLASSIFICATION OF CULTURES BASED ON CLUSTER ANALYSIS 132
EVALUATION OF THE ENOLOGICAL SUITABILITY OF SOME STRAINS OF SACCHAROMYCES CEREVISIAE FOR SAUVIGNON BLANC 131
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) 131
Carni avicole: prevenire le contaminazioni mediante sistema HACCP 129
Molecular typing of lactic acid bacteria from beer by using PCR-based methods 129
Biogenic amines in parmigiano reggiano cheese [Presenza di amine biogene nel formaggio parmigiano reggiano] 128
Customer satisfaction survey in Friuli Venezia Giulia university canteens 127
Contribution of selected apiculate yeasts isolated from grape and must to the aroma of cool climate "Recioto" wine 125
Genomic analysis of Pediococcus spp. strains isolated from fermented vegetables 125
A preliminary study to evaluate a functional genomic approach to monitor microbial communities during cheese ripening 125
Effetto di colture autoctone di Staphylococcaceae coagulasi-negative sulle caratteristiche chimico-fisiche e microbiologiche di formaggi tipo Latteria 125
Safe cooking optimisation by F-value computation in a semi-automatic oven 119
Use of cluster analysis to differentiate between Streptococcus thermophilus strains with different acidification and growth kinetics 119
Effect of pulsed light on safety and quality of fresh egg pasta 118
Utilizzo di sodio lattato a differenti pH per la conservazione di salsiccia fresca 117
Humidity and shelf-life of fresh stuffed pasta 117
Shelf life extension of fresh-cut fruit by UV-light exposure 116
Effect of environmental parameters on biofilm formation by Staphylococcus aureus strains isolated from food 116
Staphylococcus aureus: adaptive and cross-adaptive responses to sanitizers used in the food industry 116
Microbiological aspects (processing and storage) of a fermented vegetables (brovada) 115
Identificazione e caratterizzazione della microflora lattica del formaggio Asino 113
Characterization of Staphylococcus aureus isolated from food 112
Effect of environmental factors on biofilm formation by Pseudomonas spp. of dairy origin 112
Shelf life evaluation of packed ready-to-eat cooked food 111
Effects of copper on karyotype of Saccharomyces cerevisiae strains 111
Molecular characterization of lactic acid bacteria in natural fermentation of turnip 110
Identificazione e resistenza agli antibiotici di stafilococchi nella ristorazione collettiva 110
Crescita di Staphylococcus aureus, Escherichia coli, Listeria monocytogenes in formaggi a latte crudo 109
Microbial biofilms in artisanal microbreweries 108
An enzymatic strategy to detach biofilm from Staphylococcus aureus and Listeria monocytogenes 108
Molecular typing of Pediococcus pentosaceus strains isolated from food matrices 108
numeration of enterococci and group D streptococci in meat and cheese: Enzymatic and toxigenic properties 107
Some microbiological aspects of the Montasio cheese production 106
Application of sodium lactate to preservation of cooked ham 106
Trattamenti del latte con luce pulsata: dati preliminari 106
Hyperbaric storage of egg white at room temperature: Effects on hygienic properties, protein structure and technological functionality 106
Contribution of selected apiculate yeasts isolated from grape and must to the aroma of cool climate winw Recioto and Amarone 104
Caratterizzazione della flora indigena di batteri lattici isolati da formaggio Montasio 104
Enumeration of Enterococci and group D Streptococci in meat and cheese: enzymatic and toxigenic properties 104
Influence of starter and milk thermization on the growth of decarboxylase-positive flora in Montasio cheese 102
SANITIZERS SENSITIVITY OF LISTERIA MONOCYTOGENES BIOFILMS GROWN UNDER STATIC AND DYNAMIC CONDITIONS 102
Study on oenological characteristics of commercial dry yeasts 101
Identificazione e caratterizzazione della microflora lattica del formaggio Asìno 101
Foodborne viral diseases 100
Presence of an off-flavour associated with the use of sorbates in cheese and margarine 100
Indagini microbiologiche e chimiche su un prodotto fermentato di origine vegetale: la brovada friulana 100
Quartz Crystal Microbalance (QCM): a biosensor to study the microbial biofilm formation in real-time 100
Qualità microbiologica di carni avicole commercializzate in Italia 99
Bacteriological quality of milk-shakes 97
Fate of generation time of Zygosaccharomyces rouxii in ice-cream bases with different activity water and food preservative 97
null 96
UNREVEALING THE ANTIMICROBIAL BLUE LED LIGHT CAPACITY FOR E. COLI AND L. MONOCYTOGENES INACTIVATION 94
Glycerol and other fermentation products of apiculate wine yeasts 94
Basse temperature per la distruzione delle Salmonelle nelle carni 94
Use of lactatae at different pH for preservation of fresh sausages 93
Staphylococci from catering: occurrence of safety-related properties 93
Selection and oenological characterization of Saccharomyces cerevisiae strains isolated from Tocai, Pinot and malvasia grapes and musts of the Collio area 92
An Overview of the Application of Blue Light-Emitting Diodes as a Non-Thermic Green Technology for Microbial Inactivation in the Food Sector 90
Resistenza agli antibiotici in batteri lattici di origine alimentare 88
Cinetiche di sviluppo e proprietà acidificanti di ceppi di Streptococcus thermophilus 86
Totale 13.332
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Categoria #
all - tutte 61.396
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 61.396
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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
2025/20263.440 571 518 409 658 869 415 0 0 0 0 0 0
Totale 16.839