IRIS
MARINO, Marilena
 Distribuzione geografica
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Continente #
NA - Nord America 8.678
AS - Asia 4.430
EU - Europa 3.604
SA - Sud America 743
AF - Africa 132
OC - Oceania 8
Continente sconosciuto - Info sul continente non disponibili 6
Totale 17.601
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Nazione #
US - Stati Uniti d'America 8.451
SG - Singapore 2.129
IT - Italia 1.160
CN - Cina 943
UA - Ucraina 635
BR - Brasile 578
DE - Germania 453
HK - Hong Kong 430
VN - Vietnam 322
RU - Federazione Russa 271
FI - Finlandia 258
FR - Francia 195
CA - Canada 158
IE - Irlanda 143
GB - Regno Unito 126
SE - Svezia 95
IN - India 94
BD - Bangladesh 85
TR - Turchia 79
KR - Corea 75
AR - Argentina 60
NL - Olanda 53
MX - Messico 44
JP - Giappone 39
PL - Polonia 38
ES - Italia 36
IQ - Iraq 33
ZA - Sudafrica 33
BE - Belgio 30
ID - Indonesia 29
EC - Ecuador 27
AT - Austria 24
PK - Pakistan 22
TG - Togo 19
CO - Colombia 18
CL - Cile 17
MA - Marocco 16
IR - Iran 15
TN - Tunisia 15
VE - Venezuela 15
PH - Filippine 14
LT - Lituania 13
EG - Egitto 12
SA - Arabia Saudita 12
IL - Israele 11
KE - Kenya 11
MY - Malesia 11
CZ - Repubblica Ceca 10
DZ - Algeria 10
PY - Paraguay 10
UY - Uruguay 10
AZ - Azerbaigian 9
GR - Grecia 9
KZ - Kazakistan 9
UZ - Uzbekistan 9
JM - Giamaica 8
NP - Nepal 7
AL - Albania 6
AU - Australia 6
EU - Europa 6
HU - Ungheria 6
LB - Libano 6
NG - Nigeria 6
PT - Portogallo 6
RO - Romania 6
TW - Taiwan 6
GE - Georgia 5
JO - Giordania 5
OM - Oman 5
AE - Emirati Arabi Uniti 4
CI - Costa d'Avorio 4
DO - Repubblica Dominicana 4
HN - Honduras 4
KG - Kirghizistan 4
LV - Lettonia 4
NI - Nicaragua 4
PE - Perù 4
RS - Serbia 4
SI - Slovenia 4
TH - Thailandia 4
BG - Bulgaria 3
BO - Bolivia 3
BY - Bielorussia 3
CH - Svizzera 3
ET - Etiopia 3
PS - Palestinian Territory 3
BA - Bosnia-Erzegovina 2
CR - Costa Rica 2
DK - Danimarca 2
LA - Repubblica Popolare Democratica del Laos 2
NZ - Nuova Zelanda 2
PA - Panama 2
YE - Yemen 2
AM - Armenia 1
BN - Brunei Darussalam 1
BW - Botswana 1
EE - Estonia 1
GM - Gambi 1
HR - Croazia 1
IS - Islanda 1
Totale 17.590
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Città #
Singapore 1.100
Ashburn 809
Woodbridge 743
Ann Arbor 554
Chandler 523
Fairfield 502
San Jose 498
Houston 448
Beijing 447
Hong Kong 428
Jacksonville 428
Dearborn 300
Council Bluffs 227
New York 224
Wilmington 207
Boardman 202
Seattle 194
Udine 158
Lauterbourg 143
Los Angeles 142
Dublin 138
Cambridge 136
Princeton 112
Ho Chi Minh City 107
Hefei 90
Munich 83
Milan 79
Buffalo 72
Hanoi 71
Seoul 71
Ottawa 66
São Paulo 65
Dallas 58
The Dalles 54
Redmond 47
Redondo Beach 47
Trieste 47
San Diego 46
Helsinki 45
Santa Clara 43
Ogden 42
Frankfurt am Main 41
Izmir 41
Rome 38
Montreal 36
Tokyo 34
Orem 32
Des Moines 31
Warsaw 31
Padova 30
Toronto 29
Stockholm 26
Düsseldorf 25
Brussels 23
Denver 23
Boston 21
Chennai 21
Norwalk 21
Kunming 20
Chicago 19
Lomé 19
London 19
Nanjing 19
Rio de Janeiro 19
Atlanta 18
Brooklyn 17
Naples 17
Johannesburg 16
Phoenix 15
San Francisco 15
San Michele al Tagliamento 15
Vienna 15
Amsterdam 14
Ankara 14
Da Nang 14
Guangzhou 14
Jinan 14
Poplar 14
Turku 13
Zhengzhou 13
Belo Horizonte 12
Bologna 12
City of London 12
Haiphong 12
Lahore 12
Venice 12
Washington 12
Baghdad 11
Codroipo 11
Mexico City 11
Pordenone 11
Simi Valley 11
Bari 10
Brasília 10
Curitiba 10
Dhaka 10
Palermo 10
Treviso 10
Baku 9
Biên Hòa 9
Totale 10.869
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Nome #
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 220
Crescita di Staphylococcus aureus, Escherichia coli e Listeria monocytogenes in formaggi a latte crudo 214
Viability of probiotic Lactobacillus rhamnosus in structured emulsions containing saturated monoglycerides 212
Microbial community composition in cheese using molecular techniques 210
The capacity of Enterobacteriaceae species to produce biogenic amines in cheese 207
CHEMICAL, TECHNOLOGICAL AND BIOLOGICAL FEATURES OF AN EXOPOLYSACCHARIDE FROM LEUCONOSTOC MESENTEROIDES 194
Comparison of culture-dependent and -independent methods for bacterial community monitoring during Montasio cheese manufacturing 193
Metagenomic profiles of different types of Italian high-moisture Mozzarella cheese 188
Antimicrobial activity of the essential oils of Thymus vulgaris L. measured using a bioimpedometric method 187
Influence of hydroponic and soil cultivation on quality and shelf life of ready-to-eat lamb's lettuce (Valerianella locusta L. Laterr) 185
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 176
Genotypic and phenotypic diversity of Pediococcus pentosaceus strains isolated from food matrices and characterisation of the penocin operon 175
Identification of the Enterobacteriaceae in Montasio cheese and assessment of their amino acid decarboxylase activity. 174
Characterization of Streptococcus thermophilus strains isolated from Montasio cheese using pulsed field gel electrophoresis and ribotyping 170
Antimicrobial effect of oxidative technologies in food processing: an overview 170
Presence of biogenic amines in a traditional salted Italian cheese 164
Microbiological characterization of artisanal Montasio cheese: analysis of its indigenous lactic acid bacteria 164
Effects of high pressure homogenisation of ice cream mix on the physical and structural properties of ice cream 163
Efficacy of ozonation on microbial counts in used brines for cheesemaking 163
Effect of pulsed light on total microbial count and alkaline phosphatase activity of raw milk 161
Diversity within Italian Cheesemaking Brine-Associated Bacterial Communities Evidenced by Massive Parallel 16S rRNA Gene Tag Sequencing 160
Potential application of monoglyceride structured emulsions as delivery systems of probiotic bacteria in reduced saturated fat ice cream 160
Microbiological aspects (processing and storage) of a fermented vegetable (brovada) 159
Characterization and bioactivities of a novel exopolysaccharide from Leuconostoc mesenteroides 156
Lactic acid fermentation of Brassica rapa: chemical and microbial evaluation of a typical Italian product (brovada) 153
ACIDIFICATION AND GROWTH KINETICS IN STREPTOCOCCUS THERMOPHILUS STRAINS: CLASSIFICATION OF CULTURES BASED ON CLUSTER ANALYSIS 153
Safety-related properties of staphylococci isolated from food and food environments 152
The oenological characteristics of commercial dry yeasts 151
Textural and sensorial characterization of Montasio cheese produced using proteolytic starters 151
Biogenic amines in parmigiano reggiano cheese [Presenza di amine biogene nel formaggio parmigiano reggiano] 150
Impedance measurements to study the antimicrobial activity of essential oils from Lamiaceae and Compositae 149
Molecular typing of lactic acid bacteria from beer by using PCR-based methods 146
Safety issues in the production of cheeses from raw milk and natural starters 146
The presence of biogenic amines in cheese 144
Effetto di colture autoctone di Staphylococcaceae coagulasi-negative sulle caratteristiche chimico-fisiche e microbiologiche di formaggi tipo Latteria 143
Design of emulsion-based delivery systems for probiotic bacteria 143
A preliminary study to evaluate a functional genomic approach to monitor microbial communities during cheese ripening 142
Biodiversity of Streptococcus thermophilus strains isolated from Montasio cheese 141
Genomic analysis of Pediococcus spp. strains isolated from fermented vegetables 139
Recovery of brines from cheesemaking using High-Pressure Homogenization treatments 139
Customer satisfaction survey in Friuli Venezia Giulia university canteens 138
Humidity and shelf-life of fresh stuffed pasta 136
Effect of environmental factors on biofilm formation by Pseudomonas spp. of dairy origin 134
Use of cluster analysis to differentiate between Streptococcus thermophilus strains with different acidification and growth kinetics 133
Identificazione e resistenza agli antibiotici di stafilococchi nella ristorazione collettiva 133
Utilizzo di sodio lattato a differenti pH per la conservazione di salsiccia fresca 132
Effect of the formulation and structure of monoglyceride-based gels on the viability of probiotic Lactobacillus rhamnosus upon in vitro digestion 132
Quartz Crystal Microbalance (QCM): a biosensor to study the microbial biofilm formation in real-time 132
Shelf life of beef vacuum packaged and stored at 2 °C 131
Effect of environmental parameters on biofilm formation by Staphylococcus aureus strains isolated from food 130
Identificazione e caratterizzazione della microflora lattica del formaggio Asino 130
Microbial biofilms in artisanal microbreweries 129
Analisi dettagliata di un episodio di tossinfezione da S. typhimurium 126
Application of sodium lactate to preservation of cooked ham 126
Staphylococcus aureus: adaptive and cross-adaptive responses to sanitizers used in the food industry 126
Crescita di Staphylococcus aureus, Escherichia coli, Listeria monocytogenes in formaggi a latte crudo 126
An enzymatic strategy to detach biofilm from Staphylococcus aureus and Listeria monocytogenes 123
Caratterizzazione della flora indigena di batteri lattici isolati da formaggio Montasio 122
Characterization of Staphylococcus aureus isolated from food 122
Trattamenti del latte con luce pulsata: dati preliminari 122
Microbiological aspects (processing and storage) of a fermented vegetables (brovada) 121
Identificazione e caratterizzazione della microflora lattica del formaggio Asìno 121
Digestive protection of probiotic Lacticaseibacillus rhamnosus in Ricotta cheese by monoglyceride structured emulsions 121
Molecular typing of Pediococcus pentosaceus strains isolated from food matrices 120
An Overview of the Application of Blue Light-Emitting Diodes as a Non-Thermic Green Technology for Microbial Inactivation in the Food Sector 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
Correlation between biogenic amine production and lactic acid bacteria growth during ripening of dry sausages 114
Study on oenological characteristics of commercial dry yeasts 113
SANITIZERS SENSITIVITY OF LISTERIA MONOCYTOGENES BIOFILMS GROWN UNDER STATIC AND DYNAMIC CONDITIONS 113
Application of pre-adaptation strategies to improve the growth of probiotic lactobacilli under food-relevant stressful conditions 111
Indagini microbiologiche e chimiche su un prodotto fermentato di origine vegetale: la brovada friulana 111
Lacticaseibacillus casei as Anti-blowing Agents: Impact on the Evolution of Ripening and Sensory Profile of Montasio Cheese 109
An exopolysaccharide from Leuconostoc mesenteroides showing interesting bioactivities versus foodborne microbial targets 109
Qualità microbiologica di carni avicole commercializzate in Italia 107
Integrated approach to explore the microbial biodiversity of natural milk cultures for Montasio cheese production 106
Turbidimetric definition of growth limits in probiotic Lactobacillus strains from the perspective of an adaptation strategy 105
Prevalence of aminoacid-decarboxylative flora in a traditional Italian cheese 104
Effect of different biopolymer-based structured systems on the survival of probiotic strains during storage and in vitro digestion 104
Use of lactatae at different pH for preservation of fresh sausages 102
Staphylococci from catering: occurrence of safety-related properties 100
Resistenza agli antibiotici in batteri lattici di origine alimentare 100
Modificazioni microbiologiche, chimico-fisiche e organolettiche in carni conservate a +1/+2 °C in aria, in atmosfera modificata e sottovuoto 100
Development of an aptasensor for rapid and specific detection of Escherichia coli in water and milk samples 99
Cinetiche di sviluppo e proprietà acidificanti di ceppi di Streptococcus thermophilus 97
STRUCTURAL ELUCIDATION OF POLYSACCHARIDES FROM Lactiplantibacillus plantarum 96
INFLUENZA DELL'UMIDITÀ SULLA SHELF-LIFE DI PASTE FRESCHE E RIPIENE 96
Microbiologycal quality of poultry meat on sale in Italy 95
Occurence and characterization of Staphylococcus aureus isolated from raw milk for cheesemaking 95
Investigating the Bioactivities of a Dextran and Levan Mixture Produced by the Sourdough-Derived Leuconostoc mesenteroides Strain DSA_F 95
SAFETY-RELATED ASPECTS IN LACTIC ACID BACTERIA FROM DIFFERENT FOOD NICHES 93
An integrated approach to explore the microbial biodiversity of natural milk cultures for cheesemaking 92
Oligosaccaridi e galatto-oligosaccaridi ottenuti da siero di latte: una revisione critica della letteratura 92
Controllo microbiologico di punti critici nella filiera di produzione di mozzarella 92
NEW BIOMASS-DERIVED ANTIMICROBIAL POLYMER SURFACES 91
Controlli ambientali di miceti in laboratori di produzione del prosciutto di San Daniele 91
Studio dell’attività antibatterica di oli essenziali su microrganismi di origine alimentare 91
Totale 13.748
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Categoria #
all - tutte 65.052
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 65.052
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/202158 0 0 0 0 0 0 0 0 0 0 0 58
2021/2022972 36 110 41 64 23 34 27 60 23 147 255 152
2022/20231.198 120 121 32 134 125 306 7 77 144 25 55 52
2023/20241.007 77 43 46 58 121 278 42 32 67 66 36 141
2024/20253.131 127 205 129 178 214 152 230 215 308 200 538 635
2025/20266.136 641 508 386 662 976 538 695 202 498 510 431 89
Totale 17.932