IRIS
MARINO, Marilena
 Distribuzione geografica
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Continente #
NA - Nord America 7.347
AS - Asia 3.483
EU - Europa 3.159
SA - Sud America 640
AF - Africa 87
Continente sconosciuto - Info sul continente non disponibili 6
OC - Oceania 3
Totale 14.725
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Nazione #
US - Stati Uniti d'America 7.181
SG - Singapore 1.726
IT - Italia 1.006
CN - Cina 805
UA - Ucraina 628
BR - Brasile 525
DE - Germania 431
HK - Hong Kong 395
RU - Federazione Russa 264
FI - Finlandia 235
VN - Vietnam 186
IE - Irlanda 141
CA - Canada 123
GB - Regno Unito 107
SE - Svezia 91
KR - Corea 74
TR - Turchia 55
FR - Francia 52
IN - India 52
AR - Argentina 46
BD - Bangladesh 33
PL - Polonia 33
NL - Olanda 32
JP - Giappone 31
MX - Messico 30
ES - Italia 28
BE - Belgio 26
EC - Ecuador 22
ZA - Sudafrica 21
AT - Austria 20
TG - Togo 19
ID - Indonesia 16
IQ - Iraq 15
IR - Iran 14
CL - Cile 11
CZ - Repubblica Ceca 10
CO - Colombia 9
MA - Marocco 9
AZ - Azerbaigian 8
IL - Israele 8
KZ - Kazakistan 8
LT - Lituania 8
UY - Uruguay 8
VE - Venezuela 8
KE - Kenya 7
PK - Pakistan 7
PY - Paraguay 7
TN - Tunisia 7
DZ - Algeria 6
EG - Egitto 6
EU - Europa 6
GR - Grecia 6
PH - Filippine 6
SA - Arabia Saudita 6
HU - Ungheria 5
AL - Albania 4
JM - Giamaica 4
MY - Malesia 4
NG - Nigeria 4
NP - Nepal 4
PT - Portogallo 4
SI - Slovenia 4
UZ - Uzbekistan 4
AE - Emirati Arabi Uniti 3
BG - Bulgaria 3
CH - Svizzera 3
CI - Costa d'Avorio 3
DO - Repubblica Dominicana 3
ET - Etiopia 3
GE - Georgia 3
HN - Honduras 3
KG - Kirghizistan 3
LV - Lettonia 3
AU - Australia 2
BO - Bolivia 2
BY - Bielorussia 2
DK - Danimarca 2
LA - Repubblica Popolare Democratica del Laos 2
LB - Libano 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 14.721
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Città #
Singapore 882
Woodbridge 743
Ashburn 695
Ann Arbor 554
Chandler 523
Fairfield 501
Houston 442
Jacksonville 428
Beijing 421
Hong Kong 394
Dearborn 300
New York 211
Wilmington 207
Boardman 202
Seattle 191
Udine 154
Dublin 137
Cambridge 135
Los Angeles 123
Princeton 112
Hefei 90
Munich 83
Ho Chi Minh City 73
Seoul 70
Milan 69
Buffalo 66
Ottawa 65
São Paulo 54
Dallas 47
Redmond 47
Redondo Beach 47
San Diego 43
Ogden 42
Trieste 42
Izmir 40
Hanoi 34
Rome 33
Des Moines 31
Frankfurt am Main 30
Padova 30
Warsaw 28
Tokyo 26
Düsseldorf 25
Stockholm 23
Helsinki 22
Montreal 22
Norwalk 21
Brussels 20
Kunming 20
Boston 19
Lomé 19
Denver 18
Santa Clara 18
Nanjing 17
Toronto 17
Brooklyn 16
Chicago 15
London 15
San Michele al Tagliamento 15
Atlanta 14
Chennai 14
Phoenix 14
Rio de Janeiro 14
Vienna 14
Jinan 13
San Francisco 13
Turku 13
Zhengzhou 13
Belo Horizonte 12
Bologna 12
Lauterbourg 12
Naples 12
Codroipo 11
Johannesburg 11
Pordenone 11
Simi Valley 11
Ankara 10
Guangzhou 10
Orem 10
Poplar 10
Treviso 10
Duncan 9
Messina 9
Nanchang 9
Parma 9
Pederobba 9
Rivignano 9
Venice 9
Washington 9
Baku 8
Bari 8
Biên Hòa 8
Brasília 8
Changsha 8
Curitiba 8
Da Nang 8
Dong Ket 8
Goiânia 8
Haiphong 8
Mexico City 8
Totale 9.191
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Nome #
Bacterial biofilm as a possible source of contamination in the microbrewery environment 205
Biofilm formation in the dairy industry: applications to cheese 199
Viability of probiotic Lactobacillus rhamnosus in structured emulsions containing saturated monoglycerides 196
Microbial community composition in cheese using molecular techniques 191
Inactivation of Foodborne Bacteria Biofilms by Aqueous and Gaseous Ozone 189
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 181
Influence of hydroponic and soil cultivation on quality and shelf life of ready-to-eat lamb's lettuce (Valerianella locusta L. Laterr) 173
Antimicrobial activity of the essential oils of Thymus vulgaris L. measured using a bioimpedometric method 170
Metagenomic profiles of different types of Italian high-moisture Mozzarella cheese 168
Comparison of culture-dependent and -independent methods for bacterial community monitoring during Montasio cheese manufacturing 163
Identification of the Enterobacteriaceae in Montasio cheese and assessment of their amino acid decarboxylase activity. 160
CHEMICAL, TECHNOLOGICAL AND BIOLOGICAL FEATURES OF AN EXOPOLYSACCHARIDE FROM LEUCONOSTOC MESENTEROIDES 156
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
Characterization of Streptococcus thermophilus strains isolated from Montasio cheese using pulsed field gel electrophoresis and ribotyping 152
Genotypic and phenotypic diversity of Pediococcus pentosaceus strains isolated from food matrices and characterisation of the penocin operon 152
Microbiological characterization of artisanal Montasio cheese: analysis of its indigenous lactic acid bacteria 150
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
Resistenza agli antimicrobici: metodi rapidi di analisi e soluzioni alternative per tutti i settori 146
Efficacy of ozonation on microbial counts in used brines for cheesemaking 145
Effects of high pressure homogenisation of ice cream mix on the physical and structural properties of ice cream 144
Diversity within Italian Cheesemaking Brine-Associated Bacterial Communities Evidenced by Massive Parallel 16S rRNA Gene Tag Sequencing 144
Antimicrobial effect of oxidative technologies in food processing: an overview 144
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 131
Microbiological aspects (processing and storage) of a fermented vegetable (brovada) 130
Molecular typing of lactic acid bacteria from beer by using PCR-based methods 127
ACIDIFICATION AND GROWTH KINETICS IN STREPTOCOCCUS THERMOPHILUS STRAINS: CLASSIFICATION OF CULTURES BASED ON CLUSTER ANALYSIS 127
Biodiversity of Streptococcus thermophilus strains isolated from Montasio cheese 126
Customer satisfaction survey in Friuli Venezia Giulia university canteens 125
Biogenic amines in parmigiano reggiano cheese [Presenza di amine biogene nel formaggio parmigiano reggiano] 124
Genomic analysis of Pediococcus spp. strains isolated from fermented vegetables 123
Effetto di colture autoctone di Staphylococcaceae coagulasi-negative sulle caratteristiche chimico-fisiche e microbiologiche di formaggi tipo Latteria 123
Characterization and bioactivities of a novel exopolysaccharide from Leuconostoc mesenteroides 122
A preliminary study to evaluate a functional genomic approach to monitor microbial communities during cheese ripening 122
Use of cluster analysis to differentiate between Streptococcus thermophilus strains with different acidification and growth kinetics 118
Recovery of brines from cheesemaking using High-Pressure Homogenization treatments 118
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
Utilizzo di sodio lattato a differenti pH per la conservazione di salsiccia fresca 114
Humidity and shelf-life of fresh stuffed pasta 114
Microbiological aspects (processing and storage) of a fermented vegetables (brovada) 113
Analisi dettagliata di un episodio di tossinfezione da S. typhimurium 113
Shelf life of beef vacuum packaged and stored at 2 °C 111
Effect of environmental factors on biofilm formation by Pseudomonas spp. of dairy origin 110
Design of emulsion-based delivery systems for probiotic bacteria 110
Molecular characterization of lactic acid bacteria in natural fermentation of turnip 109
Identificazione e resistenza agli antibiotici di stafilococchi nella ristorazione collettiva 109
Characterization of Staphylococcus aureus isolated from food 109
Identificazione e caratterizzazione della microflora lattica del formaggio Asino 109
Molecular typing of Pediococcus pentosaceus strains isolated from food matrices 107
Microbial biofilms in artisanal microbreweries 105
An enzymatic strategy to detach biofilm from Staphylococcus aureus and Listeria monocytogenes 105
Crescita di Staphylococcus aureus, Escherichia coli, Listeria monocytogenes in formaggi a latte crudo 105
Correlation between biogenic amine production and lactic acid bacteria growth during ripening of dry sausages 103
Trattamenti del latte con luce pulsata: dati preliminari 102
Application of sodium lactate to preservation of cooked ham 101
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
Caratterizzazione della flora indigena di batteri lattici isolati da formaggio Montasio 100
Identificazione e caratterizzazione della microflora lattica del formaggio Asìno 100
Effect of the formulation and structure of monoglyceride-based gels on the viability of probiotic Lactobacillus rhamnosus upon in vitro digestion 100
Study on oenological characteristics of commercial dry yeasts 99
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 98
Qualità microbiologica di carni avicole commercializzate in Italia 96
Modificazioni microbiologiche, chimico-fisiche e organolettiche in carni conservate a +1/+2 °C in aria, in atmosfera modificata e sottovuoto 95
Staphylococci from catering: occurrence of safety-related properties 92
Prevalence of aminoacid-decarboxylative flora in a traditional Italian cheese 92
Use of lactatae at different pH for preservation of fresh sausages 90
Digestive protection of probiotic Lacticaseibacillus rhamnosus in Ricotta cheese by monoglyceride structured emulsions 90
Lacticaseibacillus casei as Anti-blowing Agents: Impact on the Evolution of Ripening and Sensory Profile of Montasio Cheese 89
An Overview of the Application of Blue Light-Emitting Diodes as a Non-Thermic Green Technology for Microbial Inactivation in the Food Sector 88
Controlli ambientali di miceti in laboratori di produzione del prosciutto di San Daniele 87
An exopolysaccharide from Leuconostoc mesenteroides showing interesting bioactivities versus foodborne microbial targets 86
Resistenza agli antibiotici in batteri lattici di origine alimentare 86
Cinetiche di sviluppo e proprietà acidificanti di ceppi di Streptococcus thermophilus 85
Effect of different biopolymer-based structured systems on the survival of probiotic strains during storage and in vitro digestion 85
Occurence and characterization of Staphylococcus aureus isolated from raw milk for cheesemaking 84
SAFETY-RELATED ASPECTS IN LACTIC ACID BACTERIA FROM DIFFERENT FOOD NICHES 84
Microbiologycal quality of poultry meat on sale in Italy 83
Safety aspects in staphylococci isolated from food, workers and surfaces 82
Integrated approach to explore the microbial biodiversity of natural milk cultures for Montasio cheese production 81
Development of an aptasensor for rapid and specific detection of Escherichia coli in water and milk samples 79
Presenza di coliformi non fecali in VRBA incubato a 44 °C 79
Application of pre-adaptation strategies to improve the growth of probiotic lactobacilli under food-relevant stressful conditions 78
Studio dell’attività antibatterica di oli essenziali su microrganismi di origine alimentare 78
Controllo microbiologico di punti critici nella filiera di produzione di mozzarella 77
INFLUENZA DELL'UMIDITÀ SULLA SHELF-LIFE DI PASTE FRESCHE E RIPIENE 77
NEW BIOMASS-DERIVED ANTIMICROBIAL POLYMER SURFACES 76
Controllo microbiologico in laboratori di sezionamento di carni avicole 76
Qualità microbiologica di prodotti a base di carni macinate di diverse specie animali 74
Effect of proteolytic starters on the microbiological, textural and sensorial characteristics of Montasio cheese 74
Totale 11.886
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Categoria #
all - tutte 57.139
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 57.139
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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
2025/20263.242 641 508 386 662 976 69 0 0 0 0 0 0
Totale 15.038