IRIS
MARINO, Marilena
 Distribuzione geografica
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Continente #
NA - Nord America 6.276
EU - Europa 2.791
AS - Asia 1.419
SA - Sud America 261
AF - Africa 45
Continente sconosciuto - Info sul continente non disponibili 6
OC - Oceania 1
Totale 10.799
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Nazione #
US - Stati Uniti d'America 6.183
IT - Italia 868
SG - Singapore 835
UA - Ucraina 622
DE - Germania 360
CN - Cina 336
RU - Federazione Russa 253
BR - Brasile 230
FI - Finlandia 223
IE - Irlanda 139
CA - Canada 81
SE - Svezia 74
GB - Regno Unito 71
KR - Corea 71
FR - Francia 50
TR - Turchia 46
BE - Belgio 26
IN - India 25
NL - Olanda 25
TG - Togo 18
AR - Argentina 17
AT - Austria 15
JP - Giappone 15
IR - Iran 14
BD - Bangladesh 11
CZ - Repubblica Ceca 10
VN - Vietnam 10
ES - Italia 9
MX - Messico 8
PL - Polonia 8
KZ - Kazakistan 7
EU - Europa 6
GR - Grecia 6
HK - Hong Kong 6
MA - Marocco 6
ZA - Sudafrica 6
AZ - Azerbaigian 5
HU - Ungheria 5
EC - Ecuador 4
EG - Egitto 4
ID - Indonesia 4
IL - Israele 4
PK - Pakistan 4
SI - Slovenia 4
CH - Svizzera 3
DZ - Algeria 3
GE - Georgia 3
KG - Kirghizistan 3
LV - Lettonia 3
MY - Malesia 3
PT - Portogallo 3
TN - Tunisia 3
BY - Bielorussia 2
CL - Cile 2
CO - Colombia 2
DK - Danimarca 2
ET - Etiopia 2
IQ - Iraq 2
LT - Lituania 2
NG - Nigeria 2
PY - Paraguay 2
RO - Romania 2
TH - Thailandia 2
TW - Taiwan 2
UZ - Uzbekistan 2
VE - Venezuela 2
AE - Emirati Arabi Uniti 1
AL - Albania 1
AM - Armenia 1
AU - Australia 1
BG - Bulgaria 1
BN - Brunei Darussalam 1
CR - Costa Rica 1
DO - Repubblica Dominicana 1
IS - Islanda 1
JM - Giamaica 1
KE - Kenya 1
LA - Repubblica Popolare Democratica del Laos 1
LK - Sri Lanka 1
LU - Lussemburgo 1
NP - Nepal 1
OM - Oman 1
PA - Panama 1
PE - Perù 1
PH - Filippine 1
RS - Serbia 1
SA - Arabia Saudita 1
SK - Slovacchia (Repubblica Slovacca) 1
UY - Uruguay 1
Totale 10.799
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Città #
Woodbridge 743
Singapore 648
Ann Arbor 554
Chandler 523
Fairfield 501
Houston 428
Jacksonville 428
Ashburn 306
Dearborn 300
Wilmington 207
Boardman 202
Seattle 189
New York 173
Udine 145
Cambridge 135
Dublin 135
Beijing 118
Princeton 112
Seoul 70
Ottawa 65
Milan 61
Redmond 47
San Diego 43
Ogden 42
Izmir 39
Los Angeles 39
Trieste 39
Des Moines 31
Padova 30
Frankfurt am Main 28
Hefei 27
Düsseldorf 25
Rome 22
Norwalk 21
Brussels 20
Helsinki 20
Kunming 20
Lomé 18
Munich 18
Nanjing 16
San Michele al Tagliamento 15
São Paulo 15
Zhengzhou 13
Dallas 12
Jinan 12
Lauterbourg 12
Codroipo 11
Simi Valley 11
Vienna 11
London 10
Pordenone 10
Tokyo 10
Toronto 10
Belo Horizonte 9
Duncan 9
Guangzhou 9
Messina 9
Nanchang 9
Pederobba 9
San Francisco 9
Treviso 9
Venice 9
Washington 9
Changsha 8
Dong Ket 8
Naples 8
Parma 8
Brno 7
Lappeenranta 7
Pignone 7
Rio de Janeiro 7
San Giorgio di Nogaro 7
Warsaw 7
Wuhan 7
Astana 6
Bologna 6
Catania 6
Cles 6
Delhi 6
Falls Church 6
Hyderabad 6
Mymensingh 6
Santa Clara 6
Shanghai 6
Stockholm 6
West Jordan 6
Baku 5
Brooklyn 5
Falkenstein 5
Hong Kong 5
Londrina 5
Monfalcone 5
Newark 5
Strasbourg 5
Wenzhou 5
Andover 4
Ankara 4
Azzano Decimo 4
Brescia 4
Cavasso Nuovo 4
Totale 7.048
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Nome #
Viability of probiotic Lactobacillus rhamnosus in structured emulsions containing saturated monoglycerides 178
Bacterial biofilm as a possible source of contamination in the microbrewery environment 175
Biofilm formation in the dairy industry: applications to cheese 171
Inactivation of Foodborne Bacteria Biofilms by Aqueous and Gaseous Ozone 164
Microbial community composition in cheese using molecular techniques 160
The capacity of Enterobacteriaceae species to produce biogenic amines in cheese 159
Metagenomic profiles of different types of Italian high-moisture Mozzarella cheese 140
Antimicrobial activity of the essential oils of Thymus vulgaris L. measured using a bioimpedometric method 139
Influence of hydroponic and soil cultivation on quality and shelf life of ready-to-eat lamb's lettuce (Valerianella locusta L. Laterr) 139
Potential application of monoglyceride structured emulsions as delivery systems of probiotic bacteria in reduced saturated fat ice cream 137
Presence of biogenic amines in a traditional salted Italian cheese 135
Comparison of culture-dependent and -independent methods for bacterial community monitoring during Montasio cheese manufacturing 134
Identification of the Enterobacteriaceae in Montasio cheese and assessment of their amino acid decarboxylase activity. 132
Genotypic and phenotypic diversity of Pediococcus pentosaceus strains isolated from food matrices and characterisation of the penocin operon 129
Crescita di Staphylococcus aureus, Escherichia coli e Listeria monocytogenes in formaggi a latte crudo 129
Diversity within Italian Cheesemaking Brine-Associated Bacterial Communities Evidenced by Massive Parallel 16S rRNA Gene Tag Sequencing 128
Evaluation of amino acid-decarboxylative microbiota throughout the ripening of an Italian PDO cheese produced using different manufacturing practices 126
Effects of high pressure homogenisation of ice cream mix on the physical and structural properties of ice cream 125
The oenological characteristics of commercial dry yeasts 124
Microbiological characterization of artisanal Montasio cheese: analysis of its indigenous lactic acid bacteria 124
Efficacy of ozonation on microbial counts in used brines for cheesemaking 124
Effect of pulsed light on total microbial count and alkaline phosphatase activity of raw milk 122
Lactic acid fermentation of Brassica rapa: chemical and microbial evaluation of a typical Italian product (brovada) 121
Characterization of Streptococcus thermophilus strains isolated from Montasio cheese using pulsed field gel electrophoresis and ribotyping 120
CHEMICAL, TECHNOLOGICAL AND BIOLOGICAL FEATURES OF AN EXOPOLYSACCHARIDE FROM LEUCONOSTOC MESENTEROIDES 118
Safety-related properties of staphylococci isolated from food and food environments 116
Safety issues in the production of cheeses from raw milk and natural starters 115
Antimicrobial effect of oxidative technologies in food processing: an overview 110
Impedance measurements to study the antimicrobial activity of essential oils from Lamiaceae and Compositae 109
Recovery of brines from cheesemaking using High-Pressure Homogenization treatments 104
Molecular typing of lactic acid bacteria from beer by using PCR-based methods 103
Microbiological aspects (processing and storage) of a fermented vegetables (brovada) 101
Microbiological aspects (processing and storage) of a fermented vegetable (brovada) 101
Customer satisfaction survey in Friuli Venezia Giulia university canteens 101
Textural and sensorial characterization of Montasio cheese produced using proteolytic starters 100
Biodiversity of Streptococcus thermophilus strains isolated from Montasio cheese 99
Utilizzo di sodio lattato a differenti pH per la conservazione di salsiccia fresca 98
A preliminary study to evaluate a functional genomic approach to monitor microbial communities during cheese ripening 98
The presence of biogenic amines in cheese 96
Biogenic amines in parmigiano reggiano cheese [Presenza di amine biogene nel formaggio parmigiano reggiano] 96
ACIDIFICATION AND GROWTH KINETICS IN STREPTOCOCCUS THERMOPHILUS STRAINS: CLASSIFICATION OF CULTURES BASED ON CLUSTER ANALYSIS 96
Humidity and shelf-life of fresh stuffed pasta 94
Genomic analysis of Pediococcus spp. strains isolated from fermented vegetables 93
Shelf life of beef vacuum packaged and stored at 2 °C 92
Effetto di colture autoctone di Staphylococcaceae coagulasi-negative sulle caratteristiche chimico-fisiche e microbiologiche di formaggi tipo Latteria 92
Effect of environmental parameters on biofilm formation by Staphylococcus aureus strains isolated from food 91
Correlation between biogenic amine production and lactic acid bacteria growth during ripening of dry sausages 90
Molecular characterization of lactic acid bacteria in natural fermentation of turnip 90
Staphylococcus aureus: adaptive and cross-adaptive responses to sanitizers used in the food industry 89
Resistenza agli antimicrobici: metodi rapidi di analisi e soluzioni alternative per tutti i settori 89
Use of cluster analysis to differentiate between Streptococcus thermophilus strains with different acidification and growth kinetics 88
Design of emulsion-based delivery systems for probiotic bacteria 87
Characterization of Staphylococcus aureus isolated from food 86
Characterization and bioactivities of a novel exopolysaccharide from Leuconostoc mesenteroides 84
An enzymatic strategy to detach biofilm from Staphylococcus aureus and Listeria monocytogenes 84
Modificazioni microbiologiche, chimico-fisiche e organolettiche in carni conservate a +1/+2 °C in aria, in atmosfera modificata e sottovuoto 84
Analisi dettagliata di un episodio di tossinfezione da S. typhimurium 83
Study on oenological characteristics of commercial dry yeasts 83
Influence of starter and milk thermization on the growth of decarboxylase-positive flora in Montasio cheese 82
Molecular typing of Pediococcus pentosaceus strains isolated from food matrices 81
Qualità microbiologica di carni avicole commercializzate in Italia 80
Indagini microbiologiche e chimiche su un prodotto fermentato di origine vegetale: la brovada friulana 79
Trattamenti del latte con luce pulsata: dati preliminari 78
Identificazione e resistenza agli antibiotici di stafilococchi nella ristorazione collettiva 76
SANITIZERS SENSITIVITY OF LISTERIA MONOCYTOGENES BIOFILMS GROWN UNDER STATIC AND DYNAMIC CONDITIONS 76
Use of lactatae at different pH for preservation of fresh sausages 75
Microbial biofilms in artisanal microbreweries 75
Effect of environmental factors on biofilm formation by Pseudomonas spp. of dairy origin 75
Caratterizzazione della flora indigena di batteri lattici isolati da formaggio Montasio 74
Crescita di Staphylococcus aureus, Escherichia coli, Listeria monocytogenes in formaggi a latte crudo 74
Controlli ambientali di miceti in laboratori di produzione del prosciutto di San Daniele 73
Identificazione e caratterizzazione della microflora lattica del formaggio Asino 72
Staphylococci from catering: occurrence of safety-related properties 70
Identificazione e caratterizzazione della microflora lattica del formaggio Asìno 70
Effect of the formulation and structure of monoglyceride-based gels on the viability of probiotic Lactobacillus rhamnosus upon in vitro digestion 70
Prevalence of aminoacid-decarboxylative flora in a traditional Italian cheese 68
Application of sodium lactate to preservation of cooked ham 66
Microbiologycal quality of poultry meat on sale in Italy 65
Studio dell’attività antibatterica di oli essenziali su microrganismi di origine alimentare 65
Digestive protection of probiotic Lacticaseibacillus rhamnosus in Ricotta cheese by monoglyceride structured emulsions 65
Controllo microbiologico di punti critici nella filiera di produzione di mozzarella 64
Presenza di coliformi non fecali in VRBA incubato a 44 °C 64
Safety aspects in staphylococci isolated from food, workers and surfaces 64
Cinetiche di sviluppo e proprietà acidificanti di ceppi di Streptococcus thermophilus 62
INFLUENZA DELL'UMIDITÀ SULLA SHELF-LIFE DI PASTE FRESCHE E RIPIENE 62
Occurence and characterization of Staphylococcus aureus isolated from raw milk for cheesemaking 62
Quartz Crystal Microbalance (QCM): a biosensor to study the microbial biofilm formation in real-time 62
Controllo microbiologico in laboratori di sezionamento di carni avicole 61
Lacticaseibacillus casei as Anti-blowing Agents: Impact on the Evolution of Ripening and Sensory Profile of Montasio Cheese 60
SAFETY-RELATED ASPECTS IN LACTIC ACID BACTERIA FROM DIFFERENT FOOD NICHES 59
Resistenza agli antibiotici in batteri lattici di origine alimentare 58
Qualità microbiologica di prodotti a base di carni macinate di diverse specie animali 57
Controllo microbiologico di prodotti alimentari ed attrezzature finalizzato alla verifica di sistemi HACCP e GMP. 57
An exopolysaccharide from Leuconostoc mesenteroides showing interesting bioactivities versus foodborne microbial targets 55
Effect of different biopolymer-based structured systems on the survival of probiotic strains during storage and in vitro digestion 54
NEW BIOMASS-DERIVED ANTIMICROBIAL POLYMER SURFACES 53
Development of an aptasensor for rapid and specific detection of Escherichia coli in water and milk samples 52
New Antimicrobial PVC Composites. Porphyrins Self-Aggregation in Tuning Surface Morphologies and Photodynamic Inactivation towards Sustainable Water Disinfection 51
Indici batteriologici e chimici per valutare la qualità da salmone affumicato 50
I lieviti presenti in prodotti della ristorazione collettiva e loro correlazione con batteri indicatori di contaminazione umana e fecale 50
Totale 9.361
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Categoria #
all - tutte 44.075
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 44.075
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020245 0 0 0 0 0 0 0 0 0 0 62 183
2020/20211.129 32 151 24 155 33 136 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
2024/20252.429 127 205 129 178 214 152 230 215 308 200 471 0
Totale 11.094