IRIS
IACUMIN, Lucilla
 Distribuzione geografica
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Continente #
NA - Nord America 15.062
EU - Europa 10.345
AS - Asia 7.102
SA - Sud America 1.609
AF - Africa 181
Continente sconosciuto - Info sul continente non disponibili 27
OC - Oceania 9
Totale 34.335
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Nazione #
US - Stati Uniti d'America 14.717
IT - Italia 5.372
SG - Singapore 3.391
CN - Cina 1.592
UA - Ucraina 1.459
BR - Brasile 1.325
DE - Germania 1.118
HK - Hong Kong 778
VN - Vietnam 530
FI - Finlandia 484
RU - Federazione Russa 450
SE - Svezia 290
IE - Irlanda 268
GB - Regno Unito 261
CA - Canada 239
IN - India 151
TR - Turchia 150
FR - Francia 149
NL - Olanda 138
KR - Corea 135
AR - Argentina 106
BD - Bangladesh 78
MX - Messico 70
ES - Italia 66
ZA - Sudafrica 61
ID - Indonesia 56
EC - Ecuador 54
PL - Polonia 52
AT - Austria 38
IQ - Iraq 36
BE - Belgio 34
CO - Colombia 31
CH - Svizzera 27
PK - Pakistan 26
EU - Europa 25
JP - Giappone 24
MA - Marocco 23
CL - Cile 22
PE - Perù 19
DK - Danimarca 18
IR - Iran 17
EG - Egitto 16
TG - Togo 16
PY - Paraguay 15
UZ - Uzbekistan 15
KE - Kenya 14
RO - Romania 14
BO - Bolivia 13
CZ - Repubblica Ceca 13
PH - Filippine 13
VE - Venezuela 13
AE - Emirati Arabi Uniti 12
LT - Lituania 12
DO - Repubblica Dominicana 11
GR - Grecia 11
SA - Arabia Saudita 11
TN - Tunisia 11
IL - Israele 10
TW - Taiwan 10
SI - Slovenia 9
UY - Uruguay 9
AL - Albania 8
AU - Australia 8
UG - Uganda 8
AZ - Azerbaigian 7
BG - Bulgaria 7
DZ - Algeria 7
HR - Croazia 7
HU - Ungheria 7
NP - Nepal 7
JO - Giordania 6
LV - Lettonia 6
OM - Oman 6
SN - Senegal 6
HN - Honduras 5
KG - Kirghizistan 5
KZ - Kazakistan 5
MY - Malesia 5
TH - Thailandia 5
TT - Trinidad e Tobago 5
CR - Costa Rica 4
GE - Georgia 4
NO - Norvegia 4
RS - Serbia 4
CI - Costa d'Avorio 3
EE - Estonia 3
ET - Etiopia 3
PA - Panama 3
PR - Porto Rico 3
PT - Portogallo 3
SK - Slovacchia (Repubblica Slovacca) 3
BH - Bahrain 2
CG - Congo 2
CV - Capo Verde 2
CY - Cipro 2
JM - Giamaica 2
LB - Libano 2
LK - Sri Lanka 2
LU - Lussemburgo 2
MD - Moldavia 2
Totale 34.303
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Città #
Woodbridge 1.749
Singapore 1.233
Fairfield 1.189
Ann Arbor 1.176
Houston 1.060
Ashburn 989
Jacksonville 976
Chandler 878
Beijing 870
Hong Kong 771
Wilmington 527
Dearborn 517
Seattle 431
Cambridge 388
Boardman 368
Udine 304
Princeton 272
Dublin 262
Milan 256
Frankfurt am Main 242
Los Angeles 240
Ho Chi Minh City 195
Rome 190
Munich 155
Dallas 152
São Paulo 123
New York 117
Montréal 112
Hefei 111
Redondo Beach 110
Izmir 109
Buffalo 105
Seoul 104
Mcallen 100
Hanoi 97
San Diego 85
Bologna 78
Ogden 75
Torino 61
Ottawa 60
Naples 56
Florence 52
Turin 51
Des Moines 50
Nanjing 48
Kunming 45
Bari 41
Rio de Janeiro 39
Mumbai 37
Norwalk 37
Trieste 37
Dong Ket 36
Orem 36
Padova 36
The Dalles 36
Belo Horizonte 35
Warsaw 35
Verona 33
Brescia 32
Helsinki 32
Johannesburg 31
Santa Clara 31
Curitiba 27
Pignone 27
Brooklyn 26
Genoa 26
Palermo 26
Montreal 24
Chennai 23
Denver 23
Falls Church 23
Modena 23
Tokyo 23
Brussels 22
Napoli 22
Nuremberg 22
Vienna 22
Guangzhou 21
Haiphong 21
London 21
Toronto 21
Amsterdam 20
Brasília 20
Washington 20
Atlanta 19
Catania 19
San Francisco 19
Poplar 18
Chicago 17
Düsseldorf 17
Guayaquil 17
Monza 17
Biên Hòa 16
Jinan 16
Lomé 16
Perugia 16
Pescara 16
Quito 16
Stockholm 16
Turku 16
Totale 18.477
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Nome #
Sphingomonas paucimobilis, un germe deteriorante latte e derivati 1.806
Yogurt prodotto con ceppo autoctono di Lactobacillus rhamnosus isolato da lattoinnesto naturale. 1.696
Processing fresh mussels (M. galloprovincialis) by sous vide technology: effect on the microbiological characteristics 431
Caratterizzazione microbiologica e chimico-fisica di bevande fermentate tailandesi (Fervida) prodotte a livello domestico in Italia. Microbial and physico-chemical characteristics of Thai fermented vegetables drinks (Fervida) of Italian domestic production 422
Caratterizzazione microbiologica di polvere di cacao e di cioccolato del commercio [Microbial characterization of retail cacao powders and chocolate bars] 244
Biocontrol of ochratoxigenic moulds (Aspergillus ochraceus and Penicillium nordicum) by Debaryomyces hansenii and Saccharomycopsis fibuligera during speck production 220
Tolerance of Lactobacillus casei, Lactobacillus paracasei and Lactobacillus rhamnosus strains to stress factors encountered in food processing and in the gastro-intestinal tract 218
Application of multi-pass high pressure homogenization under variable temperature regimes to induce autolysis of wine yeasts 218
High resolution melting analysis (HRM) as a new tool for the identification of species belonging to the Lactobacillus casei group and comparison with species-specific PCRs and multiplex PCR 210
Study of Oenococcus oeni gene expression to improve the quality of wines 209
Impiego di alte pressioni per prolungare la shelf-life di prodotti di salumeria cotti. 207
Shelf-life del prosciutto di San Daniele affettato e confezionato in atmosfera modificata 206
A case of spoilage in wurstel sold in an Italian supermarket 204
Pericoli microbiologici e modalità attuabili per il loro controllo negli alimenti 202
Seasonal changes in technological and nutritional quality of Mytilus galloprovincialis from suspended culture in the Gulf of Trieste (North Adriatic Sea) 194
Potential of high pressure homogenization to induce autolysis of wine yeasts 191
A new cause of spoilage in goose sausages 186
Caratterizzazione microbiologica di polvere di cacao e di cioccolato del commercio 186
Alterazioni di prosciutti cotti prodotti con tecnologia Cook-in e Ship-in. 176
Use of ozone in production chain of high moisture Mozzarella cheese 174
Utilization of Denaturing Gradient Gel Electrophoresis (DGGE) to evaluate the Intestinal Microbiota of Brown Trout Salmo trutta fario 173
Alterazione nei wurstel durante la conservazione. 172
Effect of TiO2 photocatalytic activity in a HDPE-based food packaging on the structural and microbiological stability of a short-ripened cheese. 172
Craft beer microflora identification before and after a cleaning process 170
Identification of the unculturable bacteria Candidatus Arthromitus in the intestinal content of trouts using Dot blot and Southern blot techniques 168
Moulds and Ochratoxin A on surfaces of artisanal and industrial dry sausages 167
Use of propidium monoazide for the enumeration of viable Oenococcus oeni in must and wine by quantitative PCR. 167
A comparative study of the wine fermentation performance of Saccharomyces paradoxus under different nitrogen concentrations and glucose/fructose ratios 166
Additive and Aw influence on Listeria monocytogenes behavior in Dry-cured ham packaged both under vacuum and under map conditions 165
Influence of specific fermentation conditions on natural microflora of pomace in “Grappa” production. 164
Assessment of Aerobic and Respiratory Growth in the Lactobacillus casei Group 163
Use of propidium monoazide for the enumeration of viable Brettanomyces bruxellensis in wine and beer by quantitative PCR 162
Influence of indigenous Saccharomyces paradoxus strains on Chardonnay wine fermentation aroma 161
OLED-based DNA biochip for Campylobacter spp. detection in poultry meat samples 161
Phage Inactivation of Listeria monocytogenes on San Daniele Dry-Cured Ham and Elimination of Biofilms from Equipment and Working Environments 160
Direct identification in food samples of Listeria spp. and Listeria monocytogenes by molecular methods 158
Isolamento da colture autoctone, caratterizzazione ed utilizzo di Lactobacillus rhamnosus nella produzione di yogurt 158
Theoretical insight into the heat shock response (HSR) regulation in Lactobacillus casei and L. rhamnosus 158
Alterazioni batteriche del prosciutto cotto e ruolo di Enterococcus faecalis 157
Moulds and ochratoxin A on surfaces of artisanal and industrial dry sausages. 156
Nested-PCR for the detection Candidatus arthromitus in fish 156
Use of Lactococcus lactis to improve the quality of cooked meat product 156
Utilization of molecular methods to relate Red Mark Syndrome affecting Oncorhynchus mykiss to an unculturable Rickettsiales organism 156
A PCR-TGGE (Temperature Gradient Gel Electrophoresis) to assess differentiation among enologycal Saccharomyces cerevisiae strains. 153
Impiego di colture bioprotettive per migliorare la qualità igienico-sanitaria e sensoriale di hamburger 152
A rapid detection of Bacillus cereus from foods by PCR analysis 151
Molecular methods for the differentiation of species used in production of cod-fish can detect commercial frauds 151
Study of the ecology of fresh sausages and characterization of populations of lactic acid bacteria by molecular methods 150
Mucus binding properties of L. casei group strains before and after oxidative stress 149
Candidatus Arthromitus detection using molecular methods 148
Microbial quality of raw and ready-to-eat mung bean sprouts produced in Italy 148
Rapid molecular identification of Lactobacillus casei group species by use of real-time PCR and High-Resolution Melting (HRM) analysis 147
Nested PCR for the detection of Candidatus arthromitus in fish 147
Effects of oxidative stress exposure on mucus binding properties and antibiotic resistance in L. casei group strains 147
Rickettsia-like organism detection in Oncorhynchus mykiss using molecular methods 147
Diversity and oenological characterization of indigenous Saccharomyces cerevisiae associated with Z ilavka grapes 147
Microbial ecology of Pitina 146
Characterisation of naturally fermented sausages produced in the North East of Italy 145
Microbial spoilage of traditional dry sausages produced in small-scale facilities in Friuli, a northeastern region of Italy. 145
Catalase-positive cocci in fermented sausage: variability due to different pork breeds, breeding systems and sausage production technology 145
Activity evaluation of pure and doped zinc oxide nanoparticles against bacterial pathogens and Saccharomyces cerevisiae 145
Use of bio-protective cultures to improve the shelf-life and the sensorial characteristics of commercial hamburgers 142
Changes in innate immune parameters and gut physiology in rainbow trout (Oncorhynchus mykiss) subjected to feed restriction and refeeding 141
Natural levels of nitrites and nitrates in San Daniele dry cured ham PDO, and in meat, salt and sugna used for its production 141
DNA molecular probe for Brettanomyces bruxellensis identification 140
Kocuria rhizophila, Pseudoclavibacter helvolus e Pseudomonas putida quali germi alteranti i prodotti lattiero-caseari 138
Environmental surveillance and spatio-temporal analysis of Legionella spp. In a region of northeastern Italy (2002–2017) 138
Prevention of Aspergillus ochraceus growth on and ochratoxin A contamination of sausages using ozonated air 137
Molecular and technological characterization of Staphylococcus xylosus isolated from naturally fermented Italian sausages by RAPD, Rep-PCR and Sau-PCR analysis 137
Ecology of moulds during the pre-ripening and ripening of San Daniele dry cured ham. 136
Lactococcus lactis and Lactobacillus sakei as bio-protective culture to eliminate Leuconostoc mesenteroides spoilage and improve the shelf life and sensorial characteristics of commercial cooked bacon 134
Fate of the microbial population and the physico-chemical parameters of “Sanganel” a typical blood sausages of the Friuli, a north-east region of Italy 133
Colorazioni anomale e rigonfiamento di formaggi fusi e mozzarelle 132
MLST and SAPD analysis to characteriza the stress response in Lactobacillus rhamnosus 131
Molecular methods to evaluate biodiversity in Bacillus cereus and Bacillus thuringiensis strains from different origins 130
Irradiation Treatments to Improve the Shelf Life of Fresh Black Truffles (Truffles Preservation by Gamma-Rays) 130
Prevention of Penicillium nordicum growth and Ochratoxin A on Sausages with ozonated air 129
Effect of indigenous Lactobacillus rhamnosus isolated from bovine milk on microbiological characteristics and aromatic profile of traditional yogurt 129
Valorizzazione di Mytilus galloprovincialis mediante trattamenti "Sous vide cook and chill" 129
Bio-protective cultures to improve the shelf-life of hamburgers 129
Fagagna cheese Characterization and Autoctonous Starter Selection to Improve the quality of this Typical Italian product 128
Potential of High Pressure Homogenization for the production of yeast autolysates for winemaking 128
Selection of indigenous yeast strains isolated from CV. Gewurztraminer from Ilok Winegrowing region 127
Rapid detection and differentiation of important Campylobacter spp. in poultry samples by dot blot and PCR 125
New cause of spoilage in San Daniele dry cured ham 125
Alterazione giallo-arancio di mozzarella 124
Effects of anaerobic and respiratory adaptation on the physiological response of Lactobacillus casei N87 124
Application of PCR-DGGE for identification microflora of Kulen 123
Triacontanol (long-chain alcohol) positively enhances the microbial ecology of berry peel in Vitis vinifera cv. ‘Glera’ yet promotes the must total soluble sugars content 122
Shelf-life evaluation of sliced cold-smoked rainbow trout (Oncorhynchus mykiss) under vacuum (PV) and modified atmosphere packaging (MAP) 122
Lactic acid bacteria and yeasts involved in four different sourdoughs fermentation 121
porA specific primers for the identification of Campylobacter species in food and clinical samples. 121
Brettanomyces bruxellensis: detection by molecular and optical methods. 121
Valutazione della shelf.life di tartufo nero (Tuber aestivum vitt.) conservato in differenti modalità 120
Sous-vide cook-chill mussel (Mytilus galloprovincialis): evaluation of chemical, microbiological and sensory quality during chilled storage (3°C) 120
Microbial ecology of pork meat and pork products 120
Molecular methods for Bacillus cereus and Bacillus thuringiensis from humans, pesticides and foods, differentiation 119
Alterazioni di carne suina preparata confezionata sottovuoto 118
Validazione del processo produttivo di un salame tradizionale Veneto per il controllo di Listeria monocytogenes 118
Molecular detection and identification of Brettanomyces/Dekkera bruxellensis and Brettanomyces/Dekkera anomalus in spoiled wines 117
Totale 19.008
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Categoria #
all - tutte 120.129
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 120.129
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20212.009 0 0 0 0 0 431 183 362 414 122 339 158
2021/20222.176 59 266 96 158 62 92 95 156 52 333 421 386
2022/20232.342 295 167 39 252 225 565 42 180 306 81 96 94
2023/20241.729 161 123 109 83 232 168 108 118 125 134 155 213
2024/20256.469 280 478 310 204 326 365 429 362 617 624 909 1.565
2025/20266.389 776 1.060 952 1.400 1.419 782 0 0 0 0 0 0
Totale 35.194