IRIS
MARINO, Marilena
 Distribuzione geografica
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Continente #
NA - Nord America 10.241
AS - Asia 4.524
EU - Europa 3.852
SA - Sud America 792
Continente sconosciuto - Info sul continente non disponibili 350
AF - Africa 135
OC - Oceania 8
Totale 19.902
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Nazione #
US - Stati Uniti d'America 9.924
SG - Singapore 2.140
IT - Italia 1.302
CN - Cina 958
UA - Ucraina 636
BR - Brasile 601
DE - Germania 453
HK - Hong Kong 434
VN - Vietnam 325
RU - Federazione Russa 276
FI - Finlandia 258
CA - Canada 196
FR - Francia 196
GB - Regno Unito 147
IE - Irlanda 145
BD - Bangladesh 113
SE - Svezia 97
IN - India 96
TR - Turchia 80
KR - Corea 76
LT - Lituania 67
AR - Argentina 65
NL - Olanda 55
MX - Messico 48
JP - Giappone 43
ES - Italia 39
PL - Polonia 38
ID - Indonesia 34
EC - Ecuador 33
IQ - Iraq 33
ZA - Sudafrica 33
BE - Belgio 31
AT - Austria 24
CO - Colombia 24
PK - Pakistan 22
IL - Israele 20
VE - Venezuela 20
TG - Togo 19
CL - Cile 17
JM - Giamaica 17
TN - Tunisia 17
MA - Marocco 16
IR - Iran 15
PH - Filippine 15
SA - Arabia Saudita 13
EG - Egitto 12
GR - Grecia 12
MY - Malesia 12
CZ - Repubblica Ceca 11
KE - Kenya 11
PY - Paraguay 11
DZ - Algeria 10
UY - Uruguay 10
AZ - Azerbaigian 9
CR - Costa Rica 9
KZ - Kazakistan 9
UZ - Uzbekistan 9
NP - Nepal 8
PT - Portogallo 8
SV - El Salvador 8
AL - Albania 7
HN - Honduras 7
AU - Australia 6
EU - Europa 6
HU - Ungheria 6
JO - Giordania 6
LB - Libano 6
NG - Nigeria 6
NI - Nicaragua 6
OM - Oman 6
PE - Perù 6
RO - Romania 6
TH - Thailandia 6
TW - Taiwan 6
AE - Emirati Arabi Uniti 5
EE - Estonia 5
GE - Georgia 5
BO - Bolivia 4
CH - Svizzera 4
CI - Costa d'Avorio 4
DO - Repubblica Dominicana 4
GT - Guatemala 4
KG - Kirghizistan 4
LV - Lettonia 4
PR - Porto Rico 4
PS - Palestinian Territory 4
RS - Serbia 4
SI - Slovenia 4
BG - Bulgaria 3
BY - Bielorussia 3
ET - Etiopia 3
GP - Guadalupe 3
TT - Trinidad e Tobago 3
BA - Bosnia-Erzegovina 2
BS - Bahamas 2
CW - ???statistics.table.value.countryCode.CW??? 2
DK - Danimarca 2
LA - Repubblica Popolare Democratica del Laos 2
NO - Norvegia 2
NZ - Nuova Zelanda 2
Totale 19.534
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Città #
Singapore 1.106
Ashburn 1.003
Woodbridge 745
San Jose 695
Ann Arbor 554
Chandler 523
Fairfield 502
Beijing 455
Houston 452
Hong Kong 432
Jacksonville 431
Council Bluffs 408
Dearborn 300
New York 237
Boardman 227
Wilmington 207
Los Angeles 196
Seattle 196
Udine 159
Lauterbourg 143
Dublin 138
Cambridge 136
Milan 112
Princeton 112
Ho Chi Minh City 109
Hefei 90
Santa Clara 87
Munich 83
Buffalo 79
São Paulo 77
Hanoi 72
Seoul 71
Ottawa 67
Dallas 65
Vilnius 56
The Dalles 54
Phoenix 51
Redmond 47
Redondo Beach 47
Rome 47
San Diego 47
Trieste 47
Helsinki 45
Ogden 42
Frankfurt am Main 41
Izmir 41
Montreal 39
Toronto 38
Orem 37
Tokyo 34
San Francisco 32
Des Moines 31
Warsaw 31
Denver 30
Padova 30
Chicago 28
Stockholm 28
Atlanta 27
Düsseldorf 25
London 25
Naples 25
Brooklyn 24
Boston 23
Brussels 23
Chennai 21
Norwalk 21
Rio de Janeiro 21
Kunming 20
Lomé 19
Nanjing 19
Washington 19
Johannesburg 16
Bologna 15
Philadelphia 15
San Michele al Tagliamento 15
Vienna 15
Amsterdam 14
Ankara 14
Da Nang 14
Guangzhou 14
Jinan 14
Miami 14
Poplar 14
Bari 13
Turku 13
Zhengzhou 13
Belo Horizonte 12
Brasília 12
City of London 12
Haiphong 12
Lahore 12
Mexico City 12
North Bergen 12
Venice 12
Baghdad 11
Codroipo 11
Dhaka 11
Palermo 11
Pordenone 11
Simi Valley 11
Totale 11.879
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Nome #
Bacterial biofilm as a possible source of contamination in the microbrewery environment 249
Biofilm formation in the dairy industry: applications to cheese 244
Inactivation of Foodborne Bacteria Biofilms by Aqueous and Gaseous Ozone 239
Crescita di Staphylococcus aureus, Escherichia coli e Listeria monocytogenes in formaggi a latte crudo 230
Viability of probiotic Lactobacillus rhamnosus in structured emulsions containing saturated monoglycerides 223
The capacity of Enterobacteriaceae species to produce biogenic amines in cheese 221
Microbial community composition in cheese using molecular techniques 219
Lactic acid fermentation of Brassica rapa: chemical and microbial evaluation of a typical Italian product (brovada) 217
CHEMICAL, TECHNOLOGICAL AND BIOLOGICAL FEATURES OF AN EXOPOLYSACCHARIDE FROM LEUCONOSTOC MESENTEROIDES 209
Antimicrobial activity of the essential oils of Thymus vulgaris L. measured using a bioimpedometric method 202
Comparison of culture-dependent and -independent methods for bacterial community monitoring during Montasio cheese manufacturing 201
Influence of hydroponic and soil cultivation on quality and shelf life of ready-to-eat lamb's lettuce (Valerianella locusta L. Laterr) 198
Metagenomic profiles of different types of Italian high-moisture Mozzarella cheese 198
Effect of pulsed light on total microbial count and alkaline phosphatase activity of raw milk 196
Biogenic amines in parmigiano reggiano cheese [Presenza di amine biogene nel formaggio parmigiano reggiano] 191
Resistenza agli antimicrobici: metodi rapidi di analisi e soluzioni alternative per tutti i settori 188
Evaluation of amino acid-decarboxylative microbiota throughout the ripening of an Italian PDO cheese produced using different manufacturing practices 187
Identification of the Enterobacteriaceae in Montasio cheese and assessment of their amino acid decarboxylase activity. 187
Effects of high pressure homogenisation of ice cream mix on the physical and structural properties of ice cream 182
Genotypic and phenotypic diversity of Pediococcus pentosaceus strains isolated from food matrices and characterisation of the penocin operon 181
Antimicrobial effect of oxidative technologies in food processing: an overview 180
Efficacy of ozonation on microbial counts in used brines for cheesemaking 179
Presence of biogenic amines in a traditional salted Italian cheese 174
Characterization of Streptococcus thermophilus strains isolated from Montasio cheese using pulsed field gel electrophoresis and ribotyping 174
Microbiological aspects (processing and storage) of a fermented vegetable (brovada) 173
Diversity within Italian Cheesemaking Brine-Associated Bacterial Communities Evidenced by Massive Parallel 16S rRNA Gene Tag Sequencing 172
Potential application of monoglyceride structured emulsions as delivery systems of probiotic bacteria in reduced saturated fat ice cream 171
Characterization and bioactivities of a novel exopolysaccharide from Leuconostoc mesenteroides 168
Microbiological characterization of artisanal Montasio cheese: analysis of its indigenous lactic acid bacteria 168
Textural and sensorial characterization of Montasio cheese produced using proteolytic starters 166
ACIDIFICATION AND GROWTH KINETICS IN STREPTOCOCCUS THERMOPHILUS STRAINS: CLASSIFICATION OF CULTURES BASED ON CLUSTER ANALYSIS 165
Humidity and shelf-life of fresh stuffed pasta 162
Safety-related properties of staphylococci isolated from food and food environments 162
The oenological characteristics of commercial dry yeasts 160
Effetto di colture autoctone di Staphylococcaceae coagulasi-negative sulle caratteristiche chimico-fisiche e microbiologiche di formaggi tipo Latteria 160
Impedance measurements to study the antimicrobial activity of essential oils from Lamiaceae and Compositae 155
Safety issues in the production of cheeses from raw milk and natural starters 154
The presence of biogenic amines in cheese 153
Biodiversity of Streptococcus thermophilus strains isolated from Montasio cheese 152
Molecular typing of lactic acid bacteria from beer by using PCR-based methods 152
A preliminary study to evaluate a functional genomic approach to monitor microbial communities during cheese ripening 151
Shelf life of beef vacuum packaged and stored at 2 °C 149
Design of emulsion-based delivery systems for probiotic bacteria 148
Screening of Aroma-Producing Performance of Anticlostridial Lacticaseibacillus casei Strains 147
Genomic analysis of Pediococcus spp. strains isolated from fermented vegetables 145
Identificazione e resistenza agli antibiotici di stafilococchi nella ristorazione collettiva 145
Recovery of brines from cheesemaking using High-Pressure Homogenization treatments 144
Customer satisfaction survey in Friuli Venezia Giulia university canteens 144
Utilizzo di sodio lattato a differenti pH per la conservazione di salsiccia fresca 143
Effect of environmental parameters on biofilm formation by Staphylococcus aureus strains isolated from food 142
Effect of environmental factors on biofilm formation by Pseudomonas spp. of dairy origin 142
Effect of the formulation and structure of monoglyceride-based gels on the viability of probiotic Lactobacillus rhamnosus upon in vitro digestion 142
Use of cluster analysis to differentiate between Streptococcus thermophilus strains with different acidification and growth kinetics 141
Analisi dettagliata di un episodio di tossinfezione da S. typhimurium 139
Quartz Crystal Microbalance (QCM): a biosensor to study the microbial biofilm formation in real-time 139
Application of sodium lactate to preservation of cooked ham 137
An Overview of the Application of Blue Light-Emitting Diodes as a Non-Thermic Green Technology for Microbial Inactivation in the Food Sector 135
Microbial biofilms in artisanal microbreweries 135
Identificazione e caratterizzazione della microflora lattica del formaggio Asino 134
Microbiological aspects (processing and storage) of a fermented vegetables (brovada) 133
Crescita di Staphylococcus aureus, Escherichia coli, Listeria monocytogenes in formaggi a latte crudo 133
Digestive protection of probiotic Lacticaseibacillus rhamnosus in Ricotta cheese by monoglyceride structured emulsions 133
Caratterizzazione della flora indigena di batteri lattici isolati da formaggio Montasio 131
Trattamenti del latte con luce pulsata: dati preliminari 131
Identificazione e caratterizzazione della microflora lattica del formaggio Asìno 130
Characterization of Staphylococcus aureus isolated from food 129
An enzymatic strategy to detach biofilm from Staphylococcus aureus and Listeria monocytogenes 129
Staphylococcus aureus: adaptive and cross-adaptive responses to sanitizers used in the food industry 129
Molecular typing of Pediococcus pentosaceus strains isolated from food matrices 126
Study on oenological characteristics of commercial dry yeasts 125
An integrated approach to explore the microbial biodiversity of natural milk cultures for cheesemaking 124
An exopolysaccharide from Leuconostoc mesenteroides showing interesting bioactivities versus foodborne microbial targets 124
Influence of starter and milk thermization on the growth of decarboxylase-positive flora in Montasio cheese 124
Molecular characterization of lactic acid bacteria in natural fermentation of turnip 122
Application of pre-adaptation strategies to improve the growth of probiotic lactobacilli under food-relevant stressful conditions 121
Effect of different biopolymer-based structured systems on the survival of probiotic strains during storage and in vitro digestion 119
Lacticaseibacillus casei as Anti-blowing Agents: Impact on the Evolution of Ripening and Sensory Profile of Montasio Cheese 118
Correlation between biogenic amine production and lactic acid bacteria growth during ripening of dry sausages 118
INFLUENZA DELL'UMIDITÀ SULLA SHELF-LIFE DI PASTE FRESCHE E RIPIENE 118
Indagini microbiologiche e chimiche su un prodotto fermentato di origine vegetale: la brovada friulana 118
Turbidimetric definition of growth limits in probiotic Lactobacillus strains from the perspective of an adaptation strategy 118
SANITIZERS SENSITIVITY OF LISTERIA MONOCYTOGENES BIOFILMS GROWN UNDER STATIC AND DYNAMIC CONDITIONS 117
Qualità microbiologica di carni avicole commercializzate in Italia 115
Use of lactatae at different pH for preservation of fresh sausages 115
Integrated approach to explore the microbial biodiversity of natural milk cultures for Montasio cheese production 114
STRUCTURAL ELUCIDATION OF POLYSACCHARIDES FROM Lactiplantibacillus plantarum 114
Development of an aptasensor for rapid and specific detection of Escherichia coli in water and milk samples 110
Cinetiche di sviluppo e proprietà acidificanti di ceppi di Streptococcus thermophilus 110
Modificazioni microbiologiche, chimico-fisiche e organolettiche in carni conservate a +1/+2 °C in aria, in atmosfera modificata e sottovuoto 110
Staphylococci from catering: occurrence of safety-related properties 109
Resistenza agli antibiotici in batteri lattici di origine alimentare 109
Prevalence of aminoacid-decarboxylative flora in a traditional Italian cheese 108
Occurence and characterization of Staphylococcus aureus isolated from raw milk for cheesemaking 105
Microbiologycal quality of poultry meat on sale in Italy 103
Investigating the Bioactivities of a Dextran and Levan Mixture Produced by the Sourdough-Derived Leuconostoc mesenteroides Strain DSA_F 103
NEW BIOMASS-DERIVED ANTIMICROBIAL POLYMER SURFACES 102
Ultrasound-assisted extraction of water-soluble components from olive stones: Chemical characterization and functionalities 101
Biofilm formation under food-relevant conditions and sanitizers' tolerance of a Pseudomonas fluorescens group strain 99
Controllo microbiologico in laboratori di sezionamento di carni avicole 99
SAFETY-RELATED ASPECTS IN LACTIC ACID BACTERIA FROM DIFFERENT FOOD NICHES 99
Totale 14.959
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Categoria #
all - tutte 74.085
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 74.085
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022785 0 0 0 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
2026/20271.861 216 454 471 720 0 0 0 0 0 0 0 0
Totale 19.902