IRIS
MARINO, Marilena
 Distribuzione geografica
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Continente #
NA - Nord America 9.468
AS - Asia 4.501
EU - Europa 3.697
SA - Sud America 771
Continente sconosciuto - Info sul continente non disponibili 344
AF - Africa 134
OC - Oceania 8
Totale 18.923
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Nazione #
US - Stati Uniti d'America 9.210
SG - Singapore 2.139
IT - Italia 1.235
CN - Cina 956
UA - Ucraina 636
BR - Brasile 587
DE - Germania 453
HK - Hong Kong 434
VN - Vietnam 325
RU - Federazione Russa 271
FI - Finlandia 258
FR - Francia 196
CA - Canada 171
IE - Irlanda 143
GB - Regno Unito 129
BD - Bangladesh 110
SE - Svezia 97
IN - India 95
TR - Turchia 79
KR - Corea 76
AR - Argentina 63
NL - Olanda 54
MX - Messico 47
JP - Giappone 43
ES - Italia 38
PL - Polonia 38
IQ - Iraq 33
ZA - Sudafrica 33
EC - Ecuador 32
ID - Indonesia 32
BE - Belgio 30
AT - Austria 24
CO - Colombia 22
PK - Pakistan 22
TG - Togo 19
VE - Venezuela 18
CL - Cile 17
TN - Tunisia 17
MA - Marocco 16
IR - Iran 15
PH - Filippine 14
JM - Giamaica 13
LT - Lituania 13
SA - Arabia Saudita 13
EG - Egitto 12
IL - Israele 12
MY - Malesia 12
CZ - Repubblica Ceca 11
KE - Kenya 11
PY - Paraguay 11
DZ - Algeria 10
GR - Grecia 10
UY - Uruguay 10
AZ - Azerbaigian 9
KZ - Kazakistan 9
UZ - Uzbekistan 9
PT - Portogallo 8
AL - Albania 7
NP - Nepal 7
AU - Australia 6
EU - Europa 6
HU - Ungheria 6
JO - Giordania 6
LB - Libano 6
NG - Nigeria 6
PE - Perù 6
RO - Romania 6
TW - Taiwan 6
AE - Emirati Arabi Uniti 5
GE - Georgia 5
OM - Oman 5
TH - Thailandia 5
BO - Bolivia 4
CH - Svizzera 4
CI - Costa d'Avorio 4
DO - Repubblica Dominicana 4
HN - Honduras 4
KG - Kirghizistan 4
LV - Lettonia 4
NI - Nicaragua 4
PS - Palestinian Territory 4
RS - Serbia 4
SI - Slovenia 4
BG - Bulgaria 3
BY - Bielorussia 3
CR - Costa Rica 3
ET - Etiopia 3
GT - Guatemala 3
BA - Bosnia-Erzegovina 2
DK - Danimarca 2
LA - Repubblica Popolare Democratica del Laos 2
NO - Norvegia 2
NZ - Nuova Zelanda 2
PA - Panama 2
PR - Porto Rico 2
SK - Slovacchia (Repubblica Slovacca) 2
YE - Yemen 2
AG - Antigua e Barbuda 1
AM - Armenia 1
BN - Brunei Darussalam 1
Totale 18.568
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Città #
Singapore 1.106
Ashburn 855
Woodbridge 744
San Jose 584
Ann Arbor 554
Chandler 523
Fairfield 502
Beijing 455
Houston 451
Hong Kong 432
Jacksonville 431
Council Bluffs 374
Dearborn 300
New York 233
Boardman 227
Wilmington 207
Seattle 195
Los Angeles 184
Udine 158
Lauterbourg 143
Dublin 138
Cambridge 136
Princeton 112
Ho Chi Minh City 109
Milan 101
Hefei 90
Munich 83
Buffalo 77
Hanoi 72
Santa Clara 71
Seoul 71
Ottawa 67
São Paulo 65
Dallas 62
The Dalles 54
Redmond 47
Redondo Beach 47
Trieste 47
San Diego 46
Helsinki 45
Rome 44
Ogden 42
Frankfurt am Main 41
Izmir 41
Phoenix 39
Montreal 38
Orem 37
Tokyo 34
Des Moines 31
Warsaw 31
Padova 30
San Francisco 30
Denver 29
Toronto 29
Stockholm 28
Düsseldorf 25
Boston 23
Brussels 23
Chicago 23
Atlanta 22
Chennai 21
London 21
Norwalk 21
Rio de Janeiro 21
Brooklyn 20
Kunming 20
Lomé 19
Nanjing 19
Naples 18
Johannesburg 16
San Michele al Tagliamento 15
Vienna 15
Washington 15
Amsterdam 14
Ankara 14
Da Nang 14
Guangzhou 14
Jinan 14
Poplar 14
Bologna 13
Turku 13
Zhengzhou 13
Belo Horizonte 12
City of London 12
Haiphong 12
Lahore 12
Mexico City 12
Venice 12
Baghdad 11
Brasília 11
Codroipo 11
Philadelphia 11
Pordenone 11
Simi Valley 11
Treviso 11
Bari 10
Curitiba 10
Dhaka 10
Miami 10
Palermo 10
Totale 11.401
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Nome #
Biofilm formation in the dairy industry: applications to cheese 233
Bacterial biofilm as a possible source of contamination in the microbrewery environment 231
Inactivation of Foodborne Bacteria Biofilms by Aqueous and Gaseous Ozone 229
Crescita di Staphylococcus aureus, Escherichia coli e Listeria monocytogenes in formaggi a latte crudo 225
Viability of probiotic Lactobacillus rhamnosus in structured emulsions containing saturated monoglycerides 216
The capacity of Enterobacteriaceae species to produce biogenic amines in cheese 214
Microbial community composition in cheese using molecular techniques 213
CHEMICAL, TECHNOLOGICAL AND BIOLOGICAL FEATURES OF AN EXOPOLYSACCHARIDE FROM LEUCONOSTOC MESENTEROIDES 207
Lactic acid fermentation of Brassica rapa: chemical and microbial evaluation of a typical Italian product (brovada) 203
Comparison of culture-dependent and -independent methods for bacterial community monitoring during Montasio cheese manufacturing 197
Influence of hydroponic and soil cultivation on quality and shelf life of ready-to-eat lamb's lettuce (Valerianella locusta L. Laterr) 192
Antimicrobial activity of the essential oils of Thymus vulgaris L. measured using a bioimpedometric method 190
Effect of pulsed light on total microbial count and alkaline phosphatase activity of raw milk 189
Metagenomic profiles of different types of Italian high-moisture Mozzarella cheese 189
Identification of the Enterobacteriaceae in Montasio cheese and assessment of their amino acid decarboxylase activity. 183
Evaluation of amino acid-decarboxylative microbiota throughout the ripening of an Italian PDO cheese produced using different manufacturing practices 182
Resistenza agli antimicrobici: metodi rapidi di analisi e soluzioni alternative per tutti i settori 182
Effects of high pressure homogenisation of ice cream mix on the physical and structural properties of ice cream 180
Biogenic amines in parmigiano reggiano cheese [Presenza di amine biogene nel formaggio parmigiano reggiano] 180
Genotypic and phenotypic diversity of Pediococcus pentosaceus strains isolated from food matrices and characterisation of the penocin operon 176
Characterization of Streptococcus thermophilus strains isolated from Montasio cheese using pulsed field gel electrophoresis and ribotyping 173
Antimicrobial effect of oxidative technologies in food processing: an overview 173
Efficacy of ozonation on microbial counts in used brines for cheesemaking 171
Characterization and bioactivities of a novel exopolysaccharide from Leuconostoc mesenteroides 168
Presence of biogenic amines in a traditional salted Italian cheese 167
Microbiological aspects (processing and storage) of a fermented vegetable (brovada) 167
Microbiological characterization of artisanal Montasio cheese: analysis of its indigenous lactic acid bacteria 166
Diversity within Italian Cheesemaking Brine-Associated Bacterial Communities Evidenced by Massive Parallel 16S rRNA Gene Tag Sequencing 166
Potential application of monoglyceride structured emulsions as delivery systems of probiotic bacteria in reduced saturated fat ice cream 164
ACIDIFICATION AND GROWTH KINETICS IN STREPTOCOCCUS THERMOPHILUS STRAINS: CLASSIFICATION OF CULTURES BASED ON CLUSTER ANALYSIS 160
Humidity and shelf-life of fresh stuffed pasta 157
Textural and sensorial characterization of Montasio cheese produced using proteolytic starters 157
Safety-related properties of staphylococci isolated from food and food environments 157
The oenological characteristics of commercial dry yeasts 156
Impedance measurements to study the antimicrobial activity of essential oils from Lamiaceae and Compositae 152
Effetto di colture autoctone di Staphylococcaceae coagulasi-negative sulle caratteristiche chimico-fisiche e microbiologiche di formaggi tipo Latteria 152
Safety issues in the production of cheeses from raw milk and natural starters 150
Molecular typing of lactic acid bacteria from beer by using PCR-based methods 149
The presence of biogenic amines in cheese 148
Biodiversity of Streptococcus thermophilus strains isolated from Montasio cheese 147
A preliminary study to evaluate a functional genomic approach to monitor microbial communities during cheese ripening 147
Design of emulsion-based delivery systems for probiotic bacteria 146
Genomic analysis of Pediococcus spp. strains isolated from fermented vegetables 142
Customer satisfaction survey in Friuli Venezia Giulia university canteens 142
Effect of environmental factors on biofilm formation by Pseudomonas spp. of dairy origin 141
Recovery of brines from cheesemaking using High-Pressure Homogenization treatments 141
Shelf life of beef vacuum packaged and stored at 2 °C 139
Identificazione e resistenza agli antibiotici di stafilococchi nella ristorazione collettiva 139
Use of cluster analysis to differentiate between Streptococcus thermophilus strains with different acidification and growth kinetics 138
Effect of environmental parameters on biofilm formation by Staphylococcus aureus strains isolated from food 137
Utilizzo di sodio lattato a differenti pH per la conservazione di salsiccia fresca 135
Quartz Crystal Microbalance (QCM): a biosensor to study the microbial biofilm formation in real-time 135
Effect of the formulation and structure of monoglyceride-based gels on the viability of probiotic Lactobacillus rhamnosus upon in vitro digestion 134
Microbial biofilms in artisanal microbreweries 133
Identificazione e caratterizzazione della microflora lattica del formaggio Asino 132
Analisi dettagliata di un episodio di tossinfezione da S. typhimurium 131
Crescita di Staphylococcus aureus, Escherichia coli, Listeria monocytogenes in formaggi a latte crudo 131
Application of sodium lactate to preservation of cooked ham 130
Microbiological aspects (processing and storage) of a fermented vegetables (brovada) 129
Caratterizzazione della flora indigena di batteri lattici isolati da formaggio Montasio 128
Staphylococcus aureus: adaptive and cross-adaptive responses to sanitizers used in the food industry 128
An Overview of the Application of Blue Light-Emitting Diodes as a Non-Thermic Green Technology for Microbial Inactivation in the Food Sector 127
An enzymatic strategy to detach biofilm from Staphylococcus aureus and Listeria monocytogenes 127
Characterization of Staphylococcus aureus isolated from food 126
Identificazione e caratterizzazione della microflora lattica del formaggio Asìno 126
Trattamenti del latte con luce pulsata: dati preliminari 126
Molecular typing of Pediococcus pentosaceus strains isolated from food matrices 124
Digestive protection of probiotic Lacticaseibacillus rhamnosus in Ricotta cheese by monoglyceride structured emulsions 123
Influence of starter and milk thermization on the growth of decarboxylase-positive flora in Montasio cheese 121
Molecular characterization of lactic acid bacteria in natural fermentation of turnip 120
Correlation between biogenic amine production and lactic acid bacteria growth during ripening of dry sausages 116
Study on oenological characteristics of commercial dry yeasts 116
SANITIZERS SENSITIVITY OF LISTERIA MONOCYTOGENES BIOFILMS GROWN UNDER STATIC AND DYNAMIC CONDITIONS 115
Indagini microbiologiche e chimiche su un prodotto fermentato di origine vegetale: la brovada friulana 115
Application of pre-adaptation strategies to improve the growth of probiotic lactobacilli under food-relevant stressful conditions 114
An integrated approach to explore the microbial biodiversity of natural milk cultures for cheesemaking 114
An exopolysaccharide from Leuconostoc mesenteroides showing interesting bioactivities versus foodborne microbial targets 114
Lacticaseibacillus casei as Anti-blowing Agents: Impact on the Evolution of Ripening and Sensory Profile of Montasio Cheese 113
Qualità microbiologica di carni avicole commercializzate in Italia 112
Integrated approach to explore the microbial biodiversity of natural milk cultures for Montasio cheese production 111
Effect of different biopolymer-based structured systems on the survival of probiotic strains during storage and in vitro digestion 111
INFLUENZA DELL'UMIDITÀ SULLA SHELF-LIFE DI PASTE FRESCHE E RIPIENE 108
Turbidimetric definition of growth limits in probiotic Lactobacillus strains from the perspective of an adaptation strategy 108
Use of lactatae at different pH for preservation of fresh sausages 106
Prevalence of aminoacid-decarboxylative flora in a traditional Italian cheese 106
Modificazioni microbiologiche, chimico-fisiche e organolettiche in carni conservate a +1/+2 °C in aria, in atmosfera modificata e sottovuoto 106
Resistenza agli antibiotici in batteri lattici di origine alimentare 105
STRUCTURAL ELUCIDATION OF POLYSACCHARIDES FROM Lactiplantibacillus plantarum 104
Staphylococci from catering: occurrence of safety-related properties 104
Cinetiche di sviluppo e proprietà acidificanti di ceppi di Streptococcus thermophilus 103
Development of an aptasensor for rapid and specific detection of Escherichia coli in water and milk samples 102
Microbiologycal quality of poultry meat on sale in Italy 100
NEW BIOMASS-DERIVED ANTIMICROBIAL POLYMER SURFACES 98
Occurence and characterization of Staphylococcus aureus isolated from raw milk for cheesemaking 98
SAFETY-RELATED ASPECTS IN LACTIC ACID BACTERIA FROM DIFFERENT FOOD NICHES 98
Investigating the Bioactivities of a Dextran and Levan Mixture Produced by the Sourdough-Derived Leuconostoc mesenteroides Strain DSA_F 98
Process design for the production of peptides from whey protein isolate with targeted antimicrobial functionality 95
Oligosaccaridi e galatto-oligosaccaridi ottenuti da siero di latte: una revisione critica della letteratura 95
Controlli ambientali di miceti in laboratori di produzione del prosciutto di San Daniele 95
Safety aspects in staphylococci isolated from food, workers and surfaces 95
Totale 14.364
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Categoria #
all - tutte 70.424
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 70.424
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022826 0 0 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
2026/2027882 216 454 212 0 0 0 0 0 0 0 0 0
Totale 18.923