IRIS
MARINO, Marilena
 Distribuzione geografica
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Continente #
NA - Nord America 10.106
AS - Asia 4.523
EU - Europa 3.840
SA - Sud America 792
Continente sconosciuto - Info sul continente non disponibili 348
AF - Africa 135
OC - Oceania 8
Totale 19.752
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Nazione #
US - Stati Uniti d'America 9.792
SG - Singapore 2.140
IT - Italia 1.299
CN - Cina 958
UA - Ucraina 636
BR - Brasile 601
DE - Germania 453
HK - Hong Kong 434
VN - Vietnam 325
RU - Federazione Russa 275
FI - Finlandia 258
CA - Canada 196
FR - Francia 196
GB - Regno Unito 147
IE - Irlanda 144
BD - Bangladesh 113
SE - Svezia 97
IN - India 96
TR - Turchia 80
KR - Corea 76
AR - Argentina 65
LT - Lituania 60
NL - Olanda 55
MX - Messico 48
JP - Giappone 43
ES - Italia 39
PL - Polonia 38
ID - Indonesia 34
EC - Ecuador 33
IQ - Iraq 33
ZA - Sudafrica 33
BE - Belgio 31
AT - Austria 24
CO - Colombia 24
PK - Pakistan 22
IL - Israele 20
VE - Venezuela 20
TG - Togo 19
CL - Cile 17
JM - Giamaica 17
TN - Tunisia 17
MA - Marocco 16
IR - Iran 15
PH - Filippine 15
SA - Arabia Saudita 13
EG - Egitto 12
GR - Grecia 12
MY - Malesia 12
CZ - Repubblica Ceca 11
KE - Kenya 11
PY - Paraguay 11
DZ - Algeria 10
UY - Uruguay 10
AZ - Azerbaigian 9
CR - Costa Rica 9
KZ - Kazakistan 9
UZ - Uzbekistan 9
NP - Nepal 8
PT - Portogallo 8
AL - Albania 7
HN - Honduras 7
SV - El Salvador 7
AU - Australia 6
EU - Europa 6
HU - Ungheria 6
JO - Giordania 6
LB - Libano 6
NG - Nigeria 6
NI - Nicaragua 6
OM - Oman 6
PE - Perù 6
RO - Romania 6
TW - Taiwan 6
AE - Emirati Arabi Uniti 5
EE - Estonia 5
GE - Georgia 5
TH - Thailandia 5
BO - Bolivia 4
CH - Svizzera 4
CI - Costa d'Avorio 4
DO - Repubblica Dominicana 4
GT - Guatemala 4
KG - Kirghizistan 4
LV - Lettonia 4
PR - Porto Rico 4
PS - Palestinian Territory 4
RS - Serbia 4
SI - Slovenia 4
BG - Bulgaria 3
BY - Bielorussia 3
ET - Etiopia 3
TT - Trinidad e Tobago 3
BA - Bosnia-Erzegovina 2
BS - Bahamas 2
DK - Danimarca 2
LA - Repubblica Popolare Democratica del Laos 2
NO - Norvegia 2
NZ - Nuova Zelanda 2
PA - Panama 2
SK - Slovacchia (Repubblica Slovacca) 2
Totale 19.387
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Città #
Singapore 1.106
Ashburn 1.002
Woodbridge 744
San Jose 695
Ann Arbor 554
Chandler 523
Fairfield 502
Beijing 455
Houston 451
Hong Kong 432
Jacksonville 431
Council Bluffs 376
Dearborn 300
New York 237
Boardman 227
Wilmington 207
Los Angeles 195
Seattle 195
Udine 159
Lauterbourg 143
Dublin 138
Cambridge 136
Princeton 112
Ho Chi Minh City 109
Milan 109
Hefei 90
Santa Clara 84
Munich 83
Buffalo 79
São Paulo 77
Hanoi 72
Seoul 71
Ottawa 67
Dallas 65
The Dalles 54
Phoenix 50
Vilnius 49
Redmond 47
Redondo Beach 47
Rome 47
Trieste 47
San Diego 46
Helsinki 45
Ogden 42
Frankfurt am Main 41
Izmir 41
Montreal 39
Toronto 38
Orem 37
Tokyo 34
San Francisco 32
Des Moines 31
Warsaw 31
Denver 30
Padova 30
Stockholm 28
Atlanta 26
Chicago 25
Düsseldorf 25
London 25
Naples 25
Boston 23
Brussels 23
Brooklyn 22
Chennai 21
Norwalk 21
Rio de Janeiro 21
Kunming 20
Lomé 19
Nanjing 19
Washington 19
Johannesburg 16
Bologna 15
San Michele al Tagliamento 15
Vienna 15
Amsterdam 14
Ankara 14
Da Nang 14
Guangzhou 14
Jinan 14
Poplar 14
Bari 13
Miami 13
Turku 13
Zhengzhou 13
Belo Horizonte 12
Brasília 12
City of London 12
Haiphong 12
Lahore 12
Mexico City 12
Venice 12
Baghdad 11
Codroipo 11
Dhaka 11
Palermo 11
Philadelphia 11
Pordenone 11
Simi Valley 11
Treviso 11
Totale 11.815
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Nome #
Bacterial biofilm as a possible source of contamination in the microbrewery environment 249
Biofilm formation in the dairy industry: applications to cheese 243
Inactivation of Foodborne Bacteria Biofilms by Aqueous and Gaseous Ozone 238
Crescita di Staphylococcus aureus, Escherichia coli e Listeria monocytogenes in formaggi a latte crudo 230
Viability of probiotic Lactobacillus rhamnosus in structured emulsions containing saturated monoglycerides 222
The capacity of Enterobacteriaceae species to produce biogenic amines in cheese 221
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
CHEMICAL, TECHNOLOGICAL AND BIOLOGICAL FEATURES OF AN EXOPOLYSACCHARIDE FROM LEUCONOSTOC MESENTEROIDES 209
Antimicrobial activity of the essential oils of Thymus vulgaris L. measured using a bioimpedometric method 202
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
Metagenomic profiles of different types of Italian high-moisture Mozzarella cheese 196
Biogenic amines in parmigiano reggiano cheese [Presenza di amine biogene nel formaggio parmigiano reggiano] 189
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
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 179
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
Microbiological aspects (processing and storage) of a fermented vegetable (brovada) 172
Presence of biogenic amines in a traditional salted Italian cheese 171
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
Characterization and bioactivities of a novel exopolysaccharide from Leuconostoc mesenteroides 168
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
ACIDIFICATION AND GROWTH KINETICS IN STREPTOCOCCUS THERMOPHILUS STRAINS: CLASSIFICATION OF CULTURES BASED ON CLUSTER ANALYSIS 164
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
Effetto di colture autoctone di Staphylococcaceae coagulasi-negative sulle caratteristiche chimico-fisiche e microbiologiche di formaggi tipo Latteria 156
Impedance measurements to study the antimicrobial activity of essential oils from Lamiaceae and Compositae 155
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 151
The presence of biogenic amines in cheese 150
Biodiversity of Streptococcus thermophilus strains isolated from Montasio cheese 149
Shelf life of beef vacuum packaged and stored at 2 °C 148
Design of emulsion-based delivery systems for probiotic bacteria 148
Identificazione e resistenza agli antibiotici di stafilococchi nella ristorazione collettiva 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
Recovery of brines from cheesemaking using High-Pressure Homogenization treatments 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
Effect of the formulation and structure of monoglyceride-based gels on the viability of probiotic Lactobacillus rhamnosus upon in vitro digestion 141
Use of cluster analysis to differentiate between Streptococcus thermophilus strains with different acidification and growth kinetics 140
Screening of Aroma-Producing Performance of Anticlostridial Lacticaseibacillus casei Strains 139
Analisi dettagliata di un episodio di tossinfezione da S. typhimurium 138
Quartz Crystal Microbalance (QCM): a biosensor to study the microbial biofilm formation in real-time 138
Application of sodium lactate to preservation of cooked ham 136
An Overview of the Application of Blue Light-Emitting Diodes as a Non-Thermic Green Technology for Microbial Inactivation in the Food Sector 135
Microbial biofilms in artisanal microbreweries 135
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
Digestive protection of probiotic Lacticaseibacillus rhamnosus in Ricotta cheese by monoglyceride structured emulsions 131
Caratterizzazione della flora indigena di batteri lattici isolati da formaggio Montasio 130
Identificazione e caratterizzazione della microflora lattica del formaggio Asìno 130
Trattamenti del latte con luce pulsata: dati preliminari 130
Characterization of Staphylococcus aureus isolated from food 128
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
Molecular typing of Pediococcus pentosaceus strains isolated from food matrices 125
Study on oenological characteristics of commercial dry yeasts 124
An exopolysaccharide from Leuconostoc mesenteroides showing interesting bioactivities versus foodborne microbial targets 123
Influence of starter and milk thermization on the growth of decarboxylase-positive flora in Montasio cheese 123
An integrated approach to explore the microbial biodiversity of natural milk cultures for cheesemaking 122
Application of pre-adaptation strategies to improve the growth of probiotic lactobacilli under food-relevant stressful conditions 121
Molecular characterization of lactic acid bacteria in natural fermentation of turnip 121
Effect of different biopolymer-based structured systems on the survival of probiotic strains during storage and in vitro digestion 119
Lacticaseibacillus casei as Anti-blowing Agents: Impact on the Evolution of Ripening and Sensory Profile of Montasio Cheese 117
Correlation between biogenic amine production and lactic acid bacteria growth during ripening of dry sausages 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
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
Integrated approach to explore the microbial biodiversity of natural milk cultures for Montasio cheese production 113
STRUCTURAL ELUCIDATION OF POLYSACCHARIDES FROM Lactiplantibacillus plantarum 112
Modificazioni microbiologiche, chimico-fisiche e organolettiche in carni conservate a +1/+2 °C in aria, in atmosfera modificata e sottovuoto 110
Cinetiche di sviluppo e proprietà acidificanti di ceppi di Streptococcus thermophilus 109
Resistenza agli antibiotici in batteri lattici di origine alimentare 109
Staphylococci from catering: occurrence of safety-related properties 108
Prevalence of aminoacid-decarboxylative flora in a traditional Italian cheese 108
Development of an aptasensor for rapid and specific detection of Escherichia coli in water and milk samples 105
Occurence and characterization of Staphylococcus aureus isolated from raw milk for cheesemaking 104
Investigating the Bioactivities of a Dextran and Levan Mixture Produced by the Sourdough-Derived Leuconostoc mesenteroides Strain DSA_F 103
NEW BIOMASS-DERIVED ANTIMICROBIAL POLYMER SURFACES 102
Microbiologycal quality of poultry meat on sale in Italy 102
Ultrasound-assisted extraction of water-soluble components from olive stones: Chemical characterization and functionalities 100
Controllo microbiologico in laboratori di sezionamento di carni avicole 99
SAFETY-RELATED ASPECTS IN LACTIC ACID BACTERIA FROM DIFFERENT FOOD NICHES 99
Controlli ambientali di miceti in laboratori di produzione del prosciutto di San Daniele 98
Totale 14.863
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Categoria #
all - tutte 73.890
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 73.890
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022785 0 0 0 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
2025/20266.245 641 508 386 662 976 538 695 202 498 510 431 198
2026/20271.711 216 454 471 570 0 0 0 0 0 0 0 0
Totale 19.752