IRIS
MARINO, Marilena
 Distribuzione geografica
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Continente #
NA - Nord America 8.869
AS - Asia 4.468
EU - Europa 3.664
SA - Sud America 750
AF - Africa 134
OC - Oceania 8
Continente sconosciuto - Info sul continente non disponibili 6
Totale 17.899
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Nazione #
US - Stati Uniti d'America 8.629
SG - Singapore 2.135
IT - Italia 1.212
CN - Cina 950
UA - Ucraina 635
BR - Brasile 579
DE - Germania 453
HK - Hong Kong 431
VN - Vietnam 322
RU - Federazione Russa 271
FI - Finlandia 258
FR - Francia 196
CA - Canada 164
IE - Irlanda 143
GB - Regno Unito 126
BD - Bangladesh 106
SE - Svezia 96
IN - India 95
TR - Turchia 79
KR - Corea 76
AR - Argentina 61
NL - Olanda 54
MX - Messico 44
JP - Giappone 39
PL - Polonia 38
ES - Italia 37
IQ - Iraq 33
ZA - Sudafrica 33
BE - Belgio 30
ID - Indonesia 30
EC - Ecuador 29
AT - Austria 24
PK - Pakistan 22
TG - Togo 19
CO - Colombia 18
CL - Cile 17
TN - Tunisia 17
MA - Marocco 16
IR - Iran 15
VE - Venezuela 15
PH - Filippine 14
JM - Giamaica 13
LT - Lituania 13
EG - Egitto 12
SA - Arabia Saudita 12
CZ - Repubblica Ceca 11
IL - Israele 11
KE - Kenya 11
MY - Malesia 11
PY - Paraguay 11
DZ - Algeria 10
GR - Grecia 10
UY - Uruguay 10
AZ - Azerbaigian 9
KZ - Kazakistan 9
UZ - Uzbekistan 9
NP - Nepal 7
AL - Albania 6
AU - Australia 6
EU - Europa 6
HU - Ungheria 6
LB - Libano 6
NG - Nigeria 6
PE - Perù 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
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
NO - Norvegia 2
NZ - Nuova Zelanda 2
PA - Panama 2
SK - Slovacchia (Repubblica Slovacca) 2
YE - Yemen 2
AG - Antigua e Barbuda 1
AM - Armenia 1
BN - Brunei Darussalam 1
BW - Botswana 1
EE - Estonia 1
Totale 17.886
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Città #
Singapore 1.103
Ashburn 819
Woodbridge 744
Ann Arbor 554
Chandler 523
San Jose 505
Fairfield 502
Beijing 451
Houston 449
Jacksonville 430
Hong Kong 429
Dearborn 300
Council Bluffs 230
Boardman 227
New York 226
Wilmington 207
Seattle 194
Udine 158
Los Angeles 146
Lauterbourg 143
Dublin 138
Cambridge 136
Princeton 112
Ho Chi Minh City 107
Milan 93
Hefei 90
Munich 83
Buffalo 74
Hanoi 71
Seoul 71
Ottawa 67
São Paulo 65
Dallas 60
Santa Clara 55
The Dalles 54
Redmond 47
Redondo Beach 47
Trieste 47
San Diego 46
Helsinki 45
Ogden 42
Frankfurt am Main 41
Izmir 41
Rome 41
Montreal 36
Tokyo 34
Orem 32
Des Moines 31
Warsaw 31
Padova 30
Toronto 29
Stockholm 27
Düsseldorf 25
Brussels 23
Denver 23
Boston 22
Chennai 21
Norwalk 21
Atlanta 20
Kunming 20
Chicago 19
Lomé 19
London 19
Nanjing 19
Rio de Janeiro 19
Brooklyn 18
Naples 18
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
Washington 14
Turku 13
Zhengzhou 13
Belo Horizonte 12
Bologna 12
City of London 12
Haiphong 12
Lahore 12
Venice 12
Baghdad 11
Codroipo 11
Mexico City 11
Pordenone 11
Simi Valley 11
Treviso 11
Bari 10
Brasília 10
Curitiba 10
Dhaka 10
Palermo 10
Parma 10
Baku 9
Totale 10.976
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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 221
Crescita di Staphylococcus aureus, Escherichia coli e Listeria monocytogenes in formaggi a latte crudo 219
Microbial community composition in cheese using molecular techniques 212
Viability of probiotic Lactobacillus rhamnosus in structured emulsions containing saturated monoglycerides 212
The capacity of Enterobacteriaceae species to produce biogenic amines in cheese 207
CHEMICAL, TECHNOLOGICAL AND BIOLOGICAL FEATURES OF AN EXOPOLYSACCHARIDE FROM LEUCONOSTOC MESENTEROIDES 201
Comparison of culture-dependent and -independent methods for bacterial community monitoring during Montasio cheese manufacturing 194
Antimicrobial activity of the essential oils of Thymus vulgaris L. measured using a bioimpedometric method 189
Metagenomic profiles of different types of Italian high-moisture Mozzarella cheese 188
Influence of hydroponic and soil cultivation on quality and shelf life of ready-to-eat lamb's lettuce (Valerianella locusta L. Laterr) 187
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 180
Identification of the Enterobacteriaceae in Montasio cheese and assessment of their amino acid decarboxylase activity. 177
Genotypic and phenotypic diversity of Pediococcus pentosaceus strains isolated from food matrices and characterisation of the penocin operon 175
Characterization of Streptococcus thermophilus strains isolated from Montasio cheese using pulsed field gel electrophoresis and ribotyping 171
Antimicrobial effect of oxidative technologies in food processing: an overview 171
Effects of high pressure homogenisation of ice cream mix on the physical and structural properties of ice cream 166
Efficacy of ozonation on microbial counts in used brines for cheesemaking 166
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
Effect of pulsed light on total microbial count and alkaline phosphatase activity of raw milk 164
Diversity within Italian Cheesemaking Brine-Associated Bacterial Communities Evidenced by Massive Parallel 16S rRNA Gene Tag Sequencing 162
Potential application of monoglyceride structured emulsions as delivery systems of probiotic bacteria in reduced saturated fat ice cream 161
Characterization and bioactivities of a novel exopolysaccharide from Leuconostoc mesenteroides 160
Microbiological aspects (processing and storage) of a fermented vegetable (brovada) 160
Safety-related properties of staphylococci isolated from food and food environments 154
ACIDIFICATION AND GROWTH KINETICS IN STREPTOCOCCUS THERMOPHILUS STRAINS: CLASSIFICATION OF CULTURES BASED ON CLUSTER ANALYSIS 154
The oenological characteristics of commercial dry yeasts 153
Lactic acid fermentation of Brassica rapa: chemical and microbial evaluation of a typical Italian product (brovada) 153
Humidity and shelf-life of fresh stuffed pasta 152
Textural and sensorial characterization of Montasio cheese produced using proteolytic starters 152
Biogenic amines in parmigiano reggiano cheese [Presenza di amine biogene nel formaggio parmigiano reggiano] 152
Impedance measurements to study the antimicrobial activity of essential oils from Lamiaceae and Compositae 150
Safety issues in the production of cheeses from raw milk and natural starters 148
Molecular typing of lactic acid bacteria from beer by using PCR-based methods 147
The presence of biogenic amines in cheese 145
Effetto di colture autoctone di Staphylococcaceae coagulasi-negative sulle caratteristiche chimico-fisiche e microbiologiche di formaggi tipo Latteria 145
Biodiversity of Streptococcus thermophilus strains isolated from Montasio cheese 143
A preliminary study to evaluate a functional genomic approach to monitor microbial communities during cheese ripening 143
Design of emulsion-based delivery systems for probiotic bacteria 143
Customer satisfaction survey in Friuli Venezia Giulia university canteens 141
Genomic analysis of Pediococcus spp. strains isolated from fermented vegetables 139
Recovery of brines from cheesemaking using High-Pressure Homogenization treatments 139
Effect of environmental factors on biofilm formation by Pseudomonas spp. of dairy origin 138
Use of cluster analysis to differentiate between Streptococcus thermophilus strains with different acidification and growth kinetics 134
Identificazione e resistenza agli antibiotici di stafilococchi nella ristorazione collettiva 134
Effect of environmental parameters on biofilm formation by Staphylococcus aureus strains isolated from food 133
Quartz Crystal Microbalance (QCM): a biosensor to study the microbial biofilm formation in real-time 133
Utilizzo di sodio lattato a differenti pH per la conservazione di salsiccia fresca 132
Shelf life of beef vacuum packaged and stored at 2 °C 132
Effect of the formulation and structure of monoglyceride-based gels on the viability of probiotic Lactobacillus rhamnosus upon in vitro digestion 132
Microbial biofilms in artisanal microbreweries 130
Identificazione e caratterizzazione della microflora lattica del formaggio Asino 130
Application of sodium lactate to preservation of cooked ham 127
Analisi dettagliata di un episodio di tossinfezione da S. typhimurium 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
Caratterizzazione della flora indigena di batteri lattici isolati da formaggio Montasio 124
An enzymatic strategy to detach biofilm from Staphylococcus aureus and Listeria monocytogenes 124
Microbiological aspects (processing and storage) of a fermented vegetables (brovada) 123
Characterization of Staphylococcus aureus isolated from food 123
An Overview of the Application of Blue Light-Emitting Diodes as a Non-Thermic Green Technology for Microbial Inactivation in the Food Sector 122
Identificazione e caratterizzazione della microflora lattica del formaggio Asìno 122
Trattamenti del latte con luce pulsata: dati preliminari 122
Molecular typing of Pediococcus pentosaceus strains isolated from food matrices 121
Digestive protection of probiotic Lacticaseibacillus rhamnosus in Ricotta cheese by monoglyceride structured emulsions 121
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 112
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 110
An exopolysaccharide from Leuconostoc mesenteroides showing interesting bioactivities versus foodborne microbial targets 110
Integrated approach to explore the microbial biodiversity of natural milk cultures for Montasio cheese production 109
Qualità microbiologica di carni avicole commercializzate in Italia 107
Effect of different biopolymer-based structured systems on the survival of probiotic strains during storage and in vitro digestion 105
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
Use of lactatae at different pH for preservation of fresh sausages 102
Modificazioni microbiologiche, chimico-fisiche e organolettiche in carni conservate a +1/+2 °C in aria, in atmosfera modificata e sottovuoto 102
Development of an aptasensor for rapid and specific detection of Escherichia coli in water and milk samples 101
Cinetiche di sviluppo e proprietà acidificanti di ceppi di Streptococcus thermophilus 101
Resistenza agli antibiotici in batteri lattici di origine alimentare 101
STRUCTURAL ELUCIDATION OF POLYSACCHARIDES FROM Lactiplantibacillus plantarum 100
Staphylococci from catering: occurrence of safety-related properties 100
INFLUENZA DELL'UMIDITÀ SULLA SHELF-LIFE DI PASTE FRESCHE E RIPIENE 100
Occurence and characterization of Staphylococcus aureus isolated from raw milk for cheesemaking 96
NEW BIOMASS-DERIVED ANTIMICROBIAL POLYMER SURFACES 95
Microbiologycal quality of poultry meat on sale in Italy 95
Investigating the Bioactivities of a Dextran and Levan Mixture Produced by the Sourdough-Derived Leuconostoc mesenteroides Strain DSA_F 95
An integrated approach to explore the microbial biodiversity of natural milk cultures for cheesemaking 94
SAFETY-RELATED ASPECTS IN LACTIC ACID BACTERIA FROM DIFFERENT FOOD NICHES 94
Oligosaccaridi e galatto-oligosaccaridi ottenuti da siero di latte: una revisione critica della letteratura 93
Process design for the production of peptides from whey protein isolate with targeted antimicrobial functionality 92
Controllo microbiologico di punti critici nella filiera di produzione di mozzarella 92
Controlli ambientali di miceti in laboratori di produzione del prosciutto di San Daniele 92
Totale 13.890
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Categoria #
all - tutte 67.643
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 67.643
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
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
2025/20266.245 641 508 386 662 976 538 695 202 498 510 431 198
2026/2027194 194 0 0 0 0 0 0 0 0 0 0 0
Totale 18.235