IRIS
MARINO, Marilena
 Distribuzione geografica
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Continente #
NA - Nord America 7.447
AS - Asia 3.609
EU - Europa 3.191
SA - Sud America 655
AF - Africa 95
Continente sconosciuto - Info sul continente non disponibili 6
OC - Oceania 4
Totale 15.007
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Nazione #
US - Stati Uniti d'America 7.270
SG - Singapore 1.785
IT - Italia 1.019
CN - Cina 821
UA - Ucraina 628
BR - Brasile 534
DE - Germania 432
HK - Hong Kong 396
RU - Federazione Russa 266
FI - Finlandia 235
VN - Vietnam 222
IE - Irlanda 141
CA - Canada 132
GB - Regno Unito 114
SE - Svezia 93
KR - Corea 74
IN - India 57
TR - Turchia 55
FR - Francia 52
AR - Argentina 47
PL - Polonia 36
BD - Bangladesh 34
NL - Olanda 34
JP - Giappone 32
MX - Messico 32
ES - Italia 30
BE - Belgio 26
ZA - Sudafrica 24
EC - Ecuador 23
AT - Austria 20
TG - Togo 19
IQ - Iraq 17
ID - Indonesia 16
IR - Iran 14
CL - Cile 12
CZ - Repubblica Ceca 10
CO - Colombia 9
MA - Marocco 9
PK - Pakistan 9
UY - Uruguay 9
VE - Venezuela 9
AZ - Azerbaigian 8
EG - Egitto 8
IL - Israele 8
KE - Kenya 8
KZ - Kazakistan 8
LT - Lituania 8
PY - Paraguay 8
TN - Tunisia 8
DZ - Algeria 6
EU - Europa 6
GR - Grecia 6
PH - Filippine 6
SA - Arabia Saudita 6
HU - Ungheria 5
UZ - Uzbekistan 5
AL - Albania 4
CI - Costa d'Avorio 4
JM - Giamaica 4
MY - Malesia 4
NG - Nigeria 4
NP - Nepal 4
PT - Portogallo 4
SI - Slovenia 4
AE - Emirati Arabi Uniti 3
AU - Australia 3
BG - Bulgaria 3
CH - Svizzera 3
DO - Repubblica Dominicana 3
ET - Etiopia 3
GE - Georgia 3
HN - Honduras 3
KG - Kirghizistan 3
LB - Libano 3
LV - Lettonia 3
BO - Bolivia 2
BY - Bielorussia 2
DK - Danimarca 2
LA - Repubblica Popolare Democratica del Laos 2
OM - Oman 2
PE - Perù 2
RO - Romania 2
RS - Serbia 2
TH - Thailandia 2
TW - Taiwan 2
YE - Yemen 2
AM - Armenia 1
BA - Bosnia-Erzegovina 1
BN - Brunei Darussalam 1
BW - Botswana 1
CR - Costa Rica 1
EE - Estonia 1
GM - Gambi 1
HR - Croazia 1
IS - Islanda 1
JO - Giordania 1
LK - Sri Lanka 1
LU - Lussemburgo 1
NI - Nicaragua 1
NO - Norvegia 1
Totale 15.002
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Città #
Singapore 940
Woodbridge 743
Ashburn 707
Ann Arbor 554
Chandler 523
Fairfield 501
Houston 445
Jacksonville 428
Beijing 421
Hong Kong 395
Dearborn 300
New York 215
Wilmington 207
Boardman 202
Seattle 192
Udine 154
Dublin 137
Cambridge 135
Los Angeles 127
Princeton 112
Hefei 90
Ho Chi Minh City 85
Munich 83
Milan 70
Seoul 70
Buffalo 66
Ottawa 65
São Paulo 57
Dallas 48
Redmond 47
Redondo Beach 47
Hanoi 43
San Diego 43
Ogden 42
Trieste 42
Izmir 40
Rome 35
Des Moines 31
Frankfurt am Main 30
Padova 30
Warsaw 30
Montreal 28
Tokyo 27
Düsseldorf 25
Stockholm 25
Helsinki 22
The Dalles 22
Boston 21
Denver 21
Norwalk 21
Orem 21
Brussels 20
Kunming 20
Lomé 19
Toronto 19
Nanjing 18
Santa Clara 18
Chicago 17
Brooklyn 16
Chennai 16
London 16
San Michele al Tagliamento 15
Atlanta 14
Phoenix 14
Poplar 14
Rio de Janeiro 14
Vienna 14
Guangzhou 13
Jinan 13
Johannesburg 13
San Francisco 13
Turku 13
Zhengzhou 13
Belo Horizonte 12
Bologna 12
Lauterbourg 12
Naples 12
Codroipo 11
Pordenone 11
Simi Valley 11
Ankara 10
Da Nang 10
Treviso 10
Amsterdam 9
Brasília 9
Curitiba 9
Duncan 9
Haiphong 9
Messina 9
Nanchang 9
Parma 9
Pederobba 9
Rivignano 9
Venice 9
Washington 9
Baku 8
Bari 8
Biên Hòa 8
Changsha 8
Dong Ket 8
Totale 9.366
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Nome #
Bacterial biofilm as a possible source of contamination in the microbrewery environment 209
Biofilm formation in the dairy industry: applications to cheese 201
Viability of probiotic Lactobacillus rhamnosus in structured emulsions containing saturated monoglycerides 196
Inactivation of Foodborne Bacteria Biofilms by Aqueous and Gaseous Ozone 196
Microbial community composition in cheese using molecular techniques 192
The capacity of Enterobacteriaceae species to produce biogenic amines in cheese 188
Crescita di Staphylococcus aureus, Escherichia coli e Listeria monocytogenes in formaggi a latte crudo 186
Antimicrobial activity of the essential oils of Thymus vulgaris L. measured using a bioimpedometric method 174
Influence of hydroponic and soil cultivation on quality and shelf life of ready-to-eat lamb's lettuce (Valerianella locusta L. Laterr) 174
Metagenomic profiles of different types of Italian high-moisture Mozzarella cheese 171
Comparison of culture-dependent and -independent methods for bacterial community monitoring during Montasio cheese manufacturing 164
CHEMICAL, TECHNOLOGICAL AND BIOLOGICAL FEATURES OF AN EXOPOLYSACCHARIDE FROM LEUCONOSTOC MESENTEROIDES 161
Identification of the Enterobacteriaceae in Montasio cheese and assessment of their amino acid decarboxylase activity. 160
Presence of biogenic amines in a traditional salted Italian cheese 154
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 153
Genotypic and phenotypic diversity of Pediococcus pentosaceus strains isolated from food matrices and characterisation of the penocin operon 152
Potential application of monoglyceride structured emulsions as delivery systems of probiotic bacteria in reduced saturated fat ice cream 150
Effect of pulsed light on total microbial count and alkaline phosphatase activity of raw milk 149
Antimicrobial effect of oxidative technologies in food processing: an overview 147
Resistenza agli antimicrobici: metodi rapidi di analisi e soluzioni alternative per tutti i settori 147
Effects of high pressure homogenisation of ice cream mix on the physical and structural properties of ice cream 145
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
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
Impedance measurements to study the antimicrobial activity of essential oils from Lamiaceae and Compositae 138
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
The presence of biogenic amines in cheese 133
Microbiological aspects (processing and storage) of a fermented vegetable (brovada) 132
ACIDIFICATION AND GROWTH KINETICS IN STREPTOCOCCUS THERMOPHILUS STRAINS: CLASSIFICATION OF CULTURES BASED ON CLUSTER ANALYSIS 131
Biodiversity of Streptococcus thermophilus strains isolated from Montasio cheese 129
Molecular typing of lactic acid bacteria from beer by using PCR-based methods 128
Biogenic amines in parmigiano reggiano cheese [Presenza di amine biogene nel formaggio parmigiano reggiano] 127
Customer satisfaction survey in Friuli Venezia Giulia university canteens 127
Genomic analysis of Pediococcus spp. strains isolated from fermented vegetables 124
A preliminary study to evaluate a functional genomic approach to monitor microbial communities during cheese ripening 124
Effetto di colture autoctone di Staphylococcaceae coagulasi-negative sulle caratteristiche chimico-fisiche e microbiologiche di formaggi tipo Latteria 124
Characterization and bioactivities of a novel exopolysaccharide from Leuconostoc mesenteroides 123
Recovery of brines from cheesemaking using High-Pressure Homogenization treatments 120
Analisi dettagliata di un episodio di tossinfezione da S. typhimurium 118
Use of cluster analysis to differentiate between Streptococcus thermophilus strains with different acidification and growth kinetics 118
Utilizzo di sodio lattato a differenti pH per la conservazione di salsiccia fresca 116
Humidity and shelf-life of fresh stuffed pasta 116
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
Design of emulsion-based delivery systems for probiotic bacteria 113
Shelf life of beef vacuum packaged and stored at 2 °C 112
Identificazione e caratterizzazione della microflora lattica del formaggio Asino 112
Characterization of Staphylococcus aureus isolated from food 111
Effect of environmental factors on biofilm formation by Pseudomonas spp. of dairy origin 111
Molecular characterization of lactic acid bacteria in natural fermentation of turnip 109
Identificazione e resistenza agli antibiotici di stafilococchi nella ristorazione collettiva 109
Crescita di Staphylococcus aureus, Escherichia coli, Listeria monocytogenes in formaggi a latte crudo 108
Microbial biofilms in artisanal microbreweries 107
An enzymatic strategy to detach biofilm from Staphylococcus aureus and Listeria monocytogenes 107
Molecular typing of Pediococcus pentosaceus strains isolated from food matrices 107
Application of sodium lactate to preservation of cooked ham 105
Trattamenti del latte con luce pulsata: dati preliminari 105
Correlation between biogenic amine production and lactic acid bacteria growth during ripening of dry sausages 104
Caratterizzazione della flora indigena di batteri lattici isolati da formaggio Montasio 103
Effect of the formulation and structure of monoglyceride-based gels on the viability of probiotic Lactobacillus rhamnosus upon in vitro digestion 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
Indagini microbiologiche e chimiche su un prodotto fermentato di origine vegetale: la brovada friulana 99
Quartz Crystal Microbalance (QCM): a biosensor to study the microbial biofilm formation in real-time 99
Qualità microbiologica di carni avicole commercializzate in Italia 98
Modificazioni microbiologiche, chimico-fisiche e organolettiche in carni conservate a +1/+2 °C in aria, in atmosfera modificata e sottovuoto 97
Digestive protection of probiotic Lacticaseibacillus rhamnosus in Ricotta cheese by monoglyceride structured emulsions 97
Lacticaseibacillus casei as Anti-blowing Agents: Impact on the Evolution of Ripening and Sensory Profile of Montasio Cheese 93
Use of lactatae at different pH for preservation of fresh sausages 92
Staphylococci from catering: occurrence of safety-related properties 92
Prevalence of aminoacid-decarboxylative flora in a traditional Italian cheese 92
An exopolysaccharide from Leuconostoc mesenteroides showing interesting bioactivities versus foodborne microbial targets 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
Controlli ambientali di miceti in laboratori di produzione del prosciutto di San Daniele 89
Effect of different biopolymer-based structured systems on the survival of probiotic strains during storage and in vitro digestion 88
Resistenza agli antibiotici in batteri lattici di origine alimentare 87
Integrated approach to explore the microbial biodiversity of natural milk cultures for Montasio cheese production 86
Cinetiche di sviluppo e proprietà acidificanti di ceppi di Streptococcus thermophilus 85
Occurence and characterization of Staphylococcus aureus isolated from raw milk for cheesemaking 85
Microbiologycal quality of poultry meat on sale in Italy 84
SAFETY-RELATED ASPECTS IN LACTIC ACID BACTERIA FROM DIFFERENT FOOD NICHES 84
Application of pre-adaptation strategies to improve the growth of probiotic lactobacilli under food-relevant stressful conditions 83
Safety aspects in staphylococci isolated from food, workers and surfaces 83
Presenza di coliformi non fecali in VRBA incubato a 44 °C 81
Development of an aptasensor for rapid and specific detection of Escherichia coli in water and milk samples 79
Controllo microbiologico di punti critici nella filiera di produzione di mozzarella 79
Studio dell’attività antibatterica di oli essenziali su microrganismi di origine alimentare 79
INFLUENZA DELL'UMIDITÀ SULLA SHELF-LIFE DI PASTE FRESCHE E RIPIENE 79
Controllo microbiologico in laboratori di sezionamento di carni avicole 78
An integrated approach to explore the microbial biodiversity of natural milk cultures for cheesemaking 77
NEW BIOMASS-DERIVED ANTIMICROBIAL POLYMER SURFACES 77
Qualità microbiologica di prodotti a base di carni macinate di diverse specie animali 75
Totale 12.049
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Categoria #
all - tutte 58.323
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 58.323
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021734 0 0 0 0 0 136 32 142 190 44 132 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
2025/20263.527 641 508 386 662 976 354 0 0 0 0 0 0
Totale 15.323