IRIS
MARINO, Marilena
 Distribuzione geografica
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Continente #
NA - Nord America 5.764
EU - Europa 2.064
AS - Asia 374
AF - Africa 23
SA - Sud America 15
Continente sconosciuto - Info sul continente non disponibili 6
OC - Oceania 1
Totale 8.247
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Nazione #
US - Stati Uniti d'America 5.697
IT - Italia 639
UA - Ucraina 619
CN - Cina 279
DE - Germania 279
FI - Finlandia 200
IE - Irlanda 130
SE - Svezia 70
CA - Canada 67
GB - Regno Unito 53
TR - Turchia 42
BE - Belgio 26
TG - Togo 18
FR - Francia 14
JP - Giappone 11
IR - Iran 10
BR - Brasile 9
NL - Olanda 9
IN - India 8
VN - Vietnam 8
RU - Federazione Russa 7
ES - Italia 6
EU - Europa 6
GR - Grecia 5
SG - Singapore 5
AR - Argentina 4
AT - Austria 4
MY - Malesia 3
CL - Cile 2
EG - Egitto 2
ET - Etiopia 2
KR - Corea 2
KZ - Kazakistan 2
AU - Australia 1
BN - Brunei Darussalam 1
CH - Svizzera 1
HK - Hong Kong 1
HU - Ungheria 1
PH - Filippine 1
RO - Romania 1
TH - Thailandia 1
ZA - Sudafrica 1
Totale 8.247
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Città #
Woodbridge 743
Ann Arbor 554
Chandler 523
Fairfield 501
Houston 428
Jacksonville 428
Dearborn 300
Ashburn 294
Wilmington 207
Seattle 188
New York 167
Cambridge 135
Dublin 126
Beijing 118
Princeton 112
Udine 111
Ottawa 62
Redmond 47
San Diego 43
Ogden 42
Izmir 39
Des Moines 28
Hefei 27
Milan 27
Padova 26
Trieste 26
Boardman 21
Norwalk 21
Brussels 20
Kunming 20
Lomé 18
Nanjing 16
Jinan 12
Rome 12
Codroipo 11
Simi Valley 11
Pordenone 10
Duncan 9
Messina 9
Nanchang 9
Pederobba 9
Dong Ket 8
Washington 8
Zhengzhou 8
Guangzhou 7
Helsinki 7
Naples 7
Pignone 7
Tokyo 7
Cles 6
Falls Church 6
West Jordan 6
Monfalcone 5
Treviso 5
Wenzhou 5
Andover 4
Azzano Decimo 4
Crespadoro 4
Frankfurt am Main 4
Indiana 4
Londrina 4
Marcon 4
Menlo Park 4
Moncalieri 4
Palermo 4
Parma 4
Premariacco 4
Scafati 4
Toronto 4
Torre del Greco 4
Venice 4
Vienna 4
Wageningen 4
Wuhan 4
Bolzano 3
Casagiove 3
Faedis 3
Fuzhou 3
Hebei 3
Katerini 3
Kuala Lumpur 3
London 3
Merano 3
Monza 3
Pessione 3
Redwood City 3
San Francisco 3
San Severo 3
San Vito al Tagliamento 3
Sarcedo 3
Shanghai 3
Taglio di Po 3
Vicenza 3
Xian 3
Yellow Springs 3
Abano Terme 2
Albino 2
Ankara 2
Astana 2
Aurisina 2
Totale 5.751
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Nome #
Bacterial biofilm as a possible source of contamination in the microbrewery environment 162
Viability of probiotic Lactobacillus rhamnosus in structured emulsions containing saturated monoglycerides 156
Inactivation of Foodborne Bacteria Biofilms by Aqueous and Gaseous Ozone 153
Biofilm formation in the dairy industry: applications to cheese 149
Microbial community composition in cheese using molecular techniques 144
The capacity of Enterobacteriaceae species to produce biogenic amines in cheese 143
Potential application of monoglyceride structured emulsions as delivery systems of probiotic bacteria in reduced saturated fat ice cream 126
Presence of biogenic amines in a traditional salted Italian cheese 124
Influence of hydroponic and soil cultivation on quality and shelf life of ready-to-eat lamb's lettuce (Valerianella locusta L. Laterr) 123
Diversity within Italian Cheesemaking Brine-Associated Bacterial Communities Evidenced by Massive Parallel 16S rRNA Gene Tag Sequencing 122
Antimicrobial activity of the essential oils of Thymus vulgaris L. measured using a bioimpedometric method 120
Metagenomic profiles of different types of Italian high-moisture Mozzarella cheese 119
Genotypic and phenotypic diversity of Pediococcus pentosaceus strains isolated from food matrices and characterisation of the penocin operon 115
Identification of the Enterobacteriaceae in Montasio cheese and assessment of their amino acid decarboxylase activity. 115
Comparison of culture-dependent and -independent methods for bacterial community monitoring during Montasio cheese manufacturing 114
The oenological characteristics of commercial dry yeasts 111
Lactic acid fermentation of Brassica rapa: chemical and microbial evaluation of a typical Italian product (brovada) 111
Effect of pulsed light on total microbial count and alkaline phosphatase activity of raw milk 110
Evaluation of amino acid-decarboxylative microbiota throughout the ripening of an Italian PDO cheese produced using different manufacturing practices 109
Microbiological characterization of artisanal Montasio cheese: analysis of its indigenous lactic acid bacteria 107
Safety issues in the production of cheeses from raw milk and natural starters 107
Effects of high pressure homogenisation of ice cream mix on the physical and structural properties of ice cream 107
Efficacy of ozonation on microbial counts in used brines for cheesemaking 106
Characterization of Streptococcus thermophilus strains isolated from Montasio cheese using pulsed field gel electrophoresis and ribotyping 104
Safety-related properties of staphylococci isolated from food and food environments 103
Impedance measurements to study the antimicrobial activity of essential oils from Lamiaceae and Compositae 100
Recovery of brines from cheesemaking using High-Pressure Homogenization treatments 94
Microbiological aspects (processing and storage) of a fermented vegetables (brovada) 91
Utilizzo di sodio lattato a differenti pH per la conservazione di salsiccia fresca 90
Molecular typing of lactic acid bacteria from beer by using PCR-based methods 90
Customer satisfaction survey in Friuli Venezia Giulia university canteens 88
Microbiological aspects (processing and storage) of a fermented vegetable (brovada) 87
Textural and sensorial characterization of Montasio cheese produced using proteolytic starters 84
Biodiversity of Streptococcus thermophilus strains isolated from Montasio cheese 83
Humidity and shelf-life of fresh stuffed pasta 81
The presence of biogenic amines in cheese 81
Shelf life of beef vacuum packaged and stored at 2 °C 80
Correlation between biogenic amine production and lactic acid bacteria growth during ripening of dry sausages 78
Genomic analysis of Pediococcus spp. strains isolated from fermented vegetables 78
Antimicrobial effect of oxidative technologies in food processing: an overview 78
A preliminary study to evaluate a functional genomic approach to monitor microbial communities during cheese ripening 77
ACIDIFICATION AND GROWTH KINETICS IN STREPTOCOCCUS THERMOPHILUS STRAINS: CLASSIFICATION OF CULTURES BASED ON CLUSTER ANALYSIS 77
Use of cluster analysis to differentiate between Streptococcus thermophilus strains with different acidification and growth kinetics 75
Molecular characterization of lactic acid bacteria in natural fermentation of turnip 74
Crescita di Staphylococcus aureus, Escherichia coli e Listeria monocytogenes in formaggi a latte crudo 74
Effetto di colture autoctone di Staphylococcaceae coagulasi-negative sulle caratteristiche chimico-fisiche e microbiologiche di formaggi tipo Latteria 74
Staphylococcus aureus: adaptive and cross-adaptive responses to sanitizers used in the food industry 73
Biogenic amines in parmigiano reggiano cheese [Presenza di amine biogene nel formaggio parmigiano reggiano] 73
Modificazioni microbiologiche, chimico-fisiche e organolettiche in carni conservate a +1/+2 °C in aria, in atmosfera modificata e sottovuoto 73
Effect of environmental parameters on biofilm formation by Staphylococcus aureus strains isolated from food 72
Design of emulsion-based delivery systems for probiotic bacteria 71
Characterization of Staphylococcus aureus isolated from food 69
Influence of starter and milk thermization on the growth of decarboxylase-positive flora in Montasio cheese 69
SANITIZERS SENSITIVITY OF LISTERIA MONOCYTOGENES BIOFILMS GROWN UNDER STATIC AND DYNAMIC CONDITIONS 69
Analisi dettagliata di un episodio di tossinfezione da S. typhimurium 68
Study on oenological characteristics of commercial dry yeasts 68
Indagini microbiologiche e chimiche su un prodotto fermentato di origine vegetale: la brovada friulana 68
Molecular typing of Pediococcus pentosaceus strains isolated from food matrices 67
An enzymatic strategy to detach biofilm from Staphylococcus aureus and Listeria monocytogenes 66
Controlli ambientali di miceti in laboratori di produzione del prosciutto di San Daniele 63
Qualità microbiologica di carni avicole commercializzate in Italia 63
Resistenza agli antimicrobici: metodi rapidi di analisi e soluzioni alternative per tutti i settori 62
Use of lactatae at different pH for preservation of fresh sausages 61
Caratterizzazione della flora indigena di batteri lattici isolati da formaggio Montasio 58
Crescita di Staphylococcus aureus, Escherichia coli, Listeria monocytogenes in formaggi a latte crudo 56
Staphylococci from catering: occurrence of safety-related properties 55
Identificazione e resistenza agli antibiotici di stafilococchi nella ristorazione collettiva 55
Identificazione e caratterizzazione della microflora lattica del formaggio Asino 55
CHEMICAL, TECHNOLOGICAL AND BIOLOGICAL FEATURES OF AN EXOPOLYSACCHARIDE FROM LEUCONOSTOC MESENTEROIDES 54
Microbiologycal quality of poultry meat on sale in Italy 54
Studio dell’attività antibatterica di oli essenziali su microrganismi di origine alimentare 54
Prevalence of aminoacid-decarboxylative flora in a traditional Italian cheese 54
Effect of the formulation and structure of monoglyceride-based gels on the viability of probiotic Lactobacillus rhamnosus upon in vitro digestion 54
Presenza di coliformi non fecali in VRBA incubato a 44 °C 53
Effect of environmental factors on biofilm formation by Pseudomonas spp. of dairy origin 53
Controllo microbiologico di punti critici nella filiera di produzione di mozzarella 52
Controllo microbiologico in laboratori di sezionamento di carni avicole 50
Cinetiche di sviluppo e proprietà acidificanti di ceppi di Streptococcus thermophilus 50
Safety aspects in staphylococci isolated from food, workers and surfaces 50
Identificazione e caratterizzazione della microflora lattica del formaggio Asìno 50
SAFETY-RELATED ASPECTS IN LACTIC ACID BACTERIA FROM DIFFERENT FOOD NICHES 50
Qualità microbiologica di prodotti a base di carni macinate di diverse specie animali 49
Microbial biofilms in artisanal microbreweries 49
Trattamenti del latte con luce pulsata: dati preliminari 49
Controllo microbiologico di prodotti alimentari ed attrezzature finalizzato alla verifica di sistemi HACCP e GMP. 48
Application of sodium lactate to preservation of cooked ham 47
Occurence and characterization of Staphylococcus aureus isolated from raw milk for cheesemaking 47
INFLUENZA DELL'UMIDITÀ SULLA SHELF-LIFE DI PASTE FRESCHE E RIPIENE 46
Digestive protection of probiotic Lacticaseibacillus rhamnosus in Ricotta cheese by monoglyceride structured emulsions 44
Resistenza agli antibiotici in batteri lattici di origine alimentare 43
SPOILAGE ABILITY OF LACTIC ACID BACTERIA ISOLATED FROM CRAFT BEER 40
Effect of different biopolymer-based structured systems on the survival of probiotic strains during storage and in vitro digestion 40
Quartz Crystal Microbalance (QCM): a biosensor to study the microbial biofilm formation in real-time 40
Characterization and bioactivities of a novel exopolysaccharide from Leuconostoc mesenteroides 39
Indici batteriologici e chimici per valutare la qualità da salmone affumicato 39
I lieviti presenti in prodotti della ristorazione collettiva e loro correlazione con batteri indicatori di contaminazione umana e fecale 38
Valutazione “in vitro” di mix biologici 38
Effect of proteolytic starters on the microbiological, textural and sensorial characteristics of Montasio cheese 37
Ricerca di Salmonella negli alimenti, valutazione di un metodo immunoenzimatico (kit Transia Plate Salmonella-SEP) attraverso l’impiego di Transia Elisamatic II 37
Effetto di innesti proteolitici sulle caratteristiche reologiche di formaggio Montasio 36
Totale 7.712
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Categoria #
all - tutte 25.369
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 25.369
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/2019383 0 0 0 0 0 0 0 0 0 68 196 119
2019/20202.013 67 77 51 260 115 382 244 223 152 197 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
2023/2024808 77 43 46 58 121 278 42 32 67 44 0 0
Totale 8.466