IRIS
IACUMIN, Lucilla
 Distribuzione geografica
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Continente #
NA - Nord America 17.756
EU - Europa 11.418
AS - Asia 8.699
SA - Sud America 1.810
AF - Africa 271
Continente sconosciuto - Info sul continente non disponibili 28
OC - Oceania 11
Totale 39.993
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Nazione #
US - Stati Uniti d'America 17.306
IT - Italia 5.848
SG - Singapore 4.071
CN - Cina 1.858
UA - Ucraina 1.473
BR - Brasile 1.419
DE - Germania 1.151
HK - Hong Kong 834
VN - Vietnam 701
FI - Finlandia 559
RU - Federazione Russa 459
FR - Francia 447
GB - Regno Unito 298
SE - Svezia 298
CA - Canada 292
IE - Irlanda 275
IN - India 232
NL - Olanda 188
BD - Bangladesh 182
TR - Turchia 179
AR - Argentina 143
KR - Corea 137
MX - Messico 92
ES - Italia 82
ZA - Sudafrica 76
IQ - Iraq 72
ID - Indonesia 71
EC - Ecuador 65
PL - Polonia 63
PK - Pakistan 54
CO - Colombia 51
AT - Austria 39
JP - Giappone 38
BE - Belgio 37
MA - Marocco 37
CL - Cile 34
CH - Svizzera 32
PH - Filippine 28
SA - Arabia Saudita 28
UZ - Uzbekistan 27
VE - Venezuela 27
EU - Europa 25
EG - Egitto 24
TN - Tunisia 23
PE - Perù 22
MY - Malesia 21
GR - Grecia 20
KE - Kenya 20
PY - Paraguay 20
DK - Danimarca 19
AE - Emirati Arabi Uniti 18
DZ - Algeria 18
CZ - Repubblica Ceca 17
IR - Iran 17
BO - Bolivia 16
TG - Togo 16
LT - Lituania 14
RO - Romania 14
IL - Israele 13
AZ - Azerbaigian 12
DO - Repubblica Dominicana 12
NP - Nepal 12
AL - Albania 11
JO - Giordania 11
SI - Slovenia 11
TH - Thailandia 11
AU - Australia 10
ET - Etiopia 10
JM - Giamaica 10
TW - Taiwan 10
UY - Uruguay 10
KZ - Kazakistan 9
LB - Libano 9
BG - Bulgaria 8
HU - Ungheria 8
KG - Kirghizistan 8
LV - Lettonia 8
OM - Oman 8
SN - Senegal 8
UG - Uganda 8
CR - Costa Rica 7
HN - Honduras 7
HR - Croazia 7
TT - Trinidad e Tobago 7
GE - Georgia 6
GT - Guatemala 6
RS - Serbia 6
PA - Panama 5
BH - Bahrain 4
CI - Costa d'Avorio 4
LK - Sri Lanka 4
NO - Norvegia 4
SK - Slovacchia (Repubblica Slovacca) 4
CG - Congo 3
CV - Capo Verde 3
EE - Estonia 3
LY - Libia 3
NG - Nigeria 3
NI - Nicaragua 3
PR - Porto Rico 3
Totale 39.936
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Città #
Woodbridge 1.750
Singapore 1.522
Ashburn 1.229
Fairfield 1.189
Ann Arbor 1.176
Houston 1.071
Jacksonville 979
Beijing 923
Chandler 879
Hong Kong 818
San Jose 625
Wilmington 529
Dearborn 519
Seattle 435
Boardman 410
Cambridge 388
Council Bluffs 363
Udine 310
Milan 292
Los Angeles 283
Princeton 273
Lauterbourg 272
Dublin 269
Frankfurt am Main 258
Ho Chi Minh City 237
Dallas 212
Rome 211
Munich 155
New York 152
Hanoi 136
São Paulo 131
The Dalles 124
Buffalo 116
Montréal 112
Hefei 111
Izmir 110
Redondo Beach 110
Santa Clara 109
Helsinki 107
Seoul 104
Mcallen 100
Bologna 92
San Diego 86
Ogden 75
Orem 70
Turin 69
Naples 66
Florence 63
Ottawa 61
Torino 61
Des Moines 50
Atlanta 49
Nanjing 48
Bari 46
Kunming 46
Rio de Janeiro 44
Mumbai 41
Trieste 41
Warsaw 41
Brooklyn 39
Chennai 38
Norwalk 38
Brescia 37
Belo Horizonte 36
Denver 36
Dong Ket 36
Padova 36
Johannesburg 35
Montreal 35
Tokyo 35
Toronto 35
Verona 34
Amsterdam 32
San Francisco 32
Curitiba 31
Palermo 31
London 30
Haiphong 28
Modena 28
Paris 28
Genoa 27
Pignone 27
Chicago 26
Washington 26
Guangzhou 25
Tashkent 25
Baghdad 24
Nuremberg 24
Brussels 23
Falls Church 23
Mexico City 23
Guayaquil 22
Manchester 22
Napoli 22
Perugia 22
Phoenix 22
Vienna 22
Brasília 21
Catania 21
Dhaka 21
Totale 21.326
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Nome #
Sphingomonas paucimobilis, un germe deteriorante latte e derivati 1.871
Yogurt prodotto con ceppo autoctono di Lactobacillus rhamnosus isolato da lattoinnesto naturale. 1.859
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 517
Processing fresh mussels (M. galloprovincialis) by sous vide technology: effect on the microbiological characteristics 468
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 438
Caratterizzazione microbiologica di polvere di cacao e di cioccolato del commercio [Microbial characterization of retail cacao powders and chocolate bars] 274
Application of multi-pass high pressure homogenization under variable temperature regimes to induce autolysis of wine yeasts 265
Caratterizzazione microbiologica di polvere di cacao e di cioccolato del commercio 260
Biocontrol of ochratoxigenic moulds (Aspergillus ochraceus and Penicillium nordicum) by Debaryomyces hansenii and Saccharomycopsis fibuligera during speck production 255
Pericoli microbiologici e modalità attuabili per il loro controllo negli alimenti 237
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 234
Tolerance of Lactobacillus casei, Lactobacillus paracasei and Lactobacillus rhamnosus strains to stress factors encountered in food processing and in the gastro-intestinal tract 232
A case of spoilage in wurstel sold in an Italian supermarket 227
Study of Oenococcus oeni gene expression to improve the quality of wines 219
Shelf-life del prosciutto di San Daniele affettato e confezionato in atmosfera modificata 218
Potential of high pressure homogenization to induce autolysis of wine yeasts 218
Impiego di alte pressioni per prolungare la shelf-life di prodotti di salumeria cotti. 215
A new cause of spoilage in goose sausages 210
Chalk Yeasts Cause Gluten-Free Bread Spoilage 200
Seasonal changes in technological and nutritional quality of Mytilus galloprovincialis from suspended culture in the Gulf of Trieste (North Adriatic Sea) 200
Alterazioni di prosciutti cotti prodotti con tecnologia Cook-in e Ship-in. 195
Utilization of Denaturing Gradient Gel Electrophoresis (DGGE) to evaluate the Intestinal Microbiota of Brown Trout Salmo trutta fario 192
Use of propidium monoazide for the enumeration of viable Brettanomyces bruxellensis in wine and beer by quantitative PCR 192
OLED-based DNA biochip for Campylobacter spp. detection in poultry meat samples 192
Isolamento da colture autoctone, caratterizzazione ed utilizzo di Lactobacillus rhamnosus nella produzione di yogurt 191
Craft beer microflora identification before and after a cleaning process 191
Use of ozone in production chain of high moisture Mozzarella cheese 190
Additive and Aw influence on Listeria monocytogenes behavior in Dry-cured ham packaged both under vacuum and under map conditions 186
Identification of the unculturable bacteria Candidatus Arthromitus in the intestinal content of trouts using Dot blot and Southern blot techniques 186
A comparative study of the wine fermentation performance of Saccharomyces paradoxus under different nitrogen concentrations and glucose/fructose ratios 185
Effect of TiO2 photocatalytic activity in a HDPE-based food packaging on the structural and microbiological stability of a short-ripened cheese. 185
Use of propidium monoazide for the enumeration of viable Oenococcus oeni in must and wine by quantitative PCR. 185
Alterazione nei wurstel durante la conservazione. 184
Moulds and Ochratoxin A on surfaces of artisanal and industrial dry sausages 183
Theoretical insight into the heat shock response (HSR) regulation in Lactobacillus casei and L. rhamnosus 183
Influence of specific fermentation conditions on natural microflora of pomace in “Grappa” production. 178
Phage Inactivation of Listeria monocytogenes on San Daniele Dry-Cured Ham and Elimination of Biofilms from Equipment and Working Environments 177
A rapid detection of Bacillus cereus from foods by PCR analysis 176
Nested-PCR for the detection Candidatus arthromitus in fish 176
Effects of oxidative stress exposure on mucus binding properties and antibiotic resistance in L. casei group strains 176
Influence of indigenous Saccharomyces paradoxus strains on Chardonnay wine fermentation aroma 173
Assessment of Aerobic and Respiratory Growth in the Lactobacillus casei Group 173
Direct identification in food samples of Listeria spp. and Listeria monocytogenes by molecular methods 172
Moulds and ochratoxin A on surfaces of artisanal and industrial dry sausages. 171
Alterazioni batteriche del prosciutto cotto e ruolo di Enterococcus faecalis 171
Kocuria rhizophila, Pseudoclavibacter helvolus e Pseudomonas putida quali germi alteranti i prodotti lattiero-caseari 171
Candidatus Arthromitus detection using molecular methods 171
Microbial quality of raw and ready-to-eat mung bean sprouts produced in Italy 170
A PCR-TGGE (Temperature Gradient Gel Electrophoresis) to assess differentiation among enologycal Saccharomyces cerevisiae strains. 169
Activity evaluation of pure and doped zinc oxide nanoparticles against bacterial pathogens and Saccharomyces cerevisiae 166
Study of the ecology of fresh sausages and characterization of populations of lactic acid bacteria by molecular methods 165
Use of Lactococcus lactis to improve the quality of cooked meat product 165
Mucus binding properties of L. casei group strains before and after oxidative stress 165
Diversity and oenological characterization of indigenous Saccharomyces cerevisiae associated with Z ilavka grapes 164
Natural levels of nitrites and nitrates in San Daniele dry cured ham PDO, and in meat, salt and sugna used for its production 164
Microbial spoilage of traditional dry sausages produced in small-scale facilities in Friuli, a northeastern region of Italy. 163
Changes in innate immune parameters and gut physiology in rainbow trout (Oncorhynchus mykiss) subjected to feed restriction and refeeding 163
DNA molecular probe for Brettanomyces bruxellensis identification 162
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 162
Utilization of molecular methods to relate Red Mark Syndrome affecting Oncorhynchus mykiss to an unculturable Rickettsiales organism 162
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 161
Impiego di colture bioprotettive per migliorare la qualità igienico-sanitaria e sensoriale di hamburger 161
Rapid molecular identification of Lactobacillus casei group species by use of real-time PCR and High-Resolution Melting (HRM) analysis 161
Molecular methods for the differentiation of species used in production of cod-fish can detect commercial frauds 161
Use of bio-protective cultures to improve the shelf-life and the sensorial characteristics of commercial hamburgers 159
Characterisation of naturally fermented sausages produced in the North East of Italy 158
Rickettsia-like organism detection in Oncorhynchus mykiss using molecular methods 158
Microbial ecology of Pitina 157
Nested PCR for the detection of Candidatus arthromitus in fish 156
Catalase-positive cocci in fermented sausage: variability due to different pork breeds, breeding systems and sausage production technology 154
Prevention of Aspergillus ochraceus growth on and ochratoxin A contamination of sausages using ozonated air 152
Potential of High Pressure Homogenization for the production of yeast autolysates for winemaking 152
Environmental surveillance and spatio-temporal analysis of Legionella spp. In a region of northeastern Italy (2002–2017) 152
Ecology of moulds during the pre-ripening and ripening of San Daniele dry cured ham. 150
Colorazioni anomale e rigonfiamento di formaggi fusi e mozzarelle 149
Prevention of Penicillium nordicum growth and Ochratoxin A on Sausages with ozonated air 148
Molecular and technological characterization of Staphylococcus xylosus isolated from naturally fermented Italian sausages by RAPD, Rep-PCR and Sau-PCR analysis 147
Valorizzazione di Mytilus galloprovincialis mediante trattamenti "Sous vide cook and chill" 147
MLST and SAPD analysis to characteriza the stress response in Lactobacillus rhamnosus 147
Fagagna cheese Characterization and Autoctonous Starter Selection to Improve the quality of this Typical Italian product 145
Irradiation Treatments to Improve the Shelf Life of Fresh Black Truffles (Truffles Preservation by Gamma-Rays) 145
Alterazione giallo-arancio di mozzarella 143
Selection of indigenous yeast strains isolated from CV. Gewurztraminer from Ilok Winegrowing region 140
Machine learning-assisted environmental surveillance of Legionella: A retrospective observational study in Friuli-Venezia Giulia region of Italy in the period 2002–2019 140
Rapid detection and differentiation of important Campylobacter spp. in poultry samples by dot blot and PCR 139
Microbial Characterization of Pitina, a Sausage-like produced in Friuli Region (Italy) 138
Potenzialità dei trattamenti con ozono nella produzione di mozzarella 138
Effect of indigenous Lactobacillus rhamnosus isolated from bovine milk on microbiological characteristics and aromatic profile of traditional yogurt 138
New cause of spoilage in San Daniele dry cured ham 138
Molecular methods for Bacillus cereus and Bacillus thuringiensis from humans, pesticides and foods, differentiation 137
Sous-vide cook-chill mussel (Mytilus galloprovincialis): evaluation of chemical, microbiological and sensory quality during chilled storage (3°C) 137
Valutazione della shelf.life di tartufo nero (Tuber aestivum vitt.) conservato in differenti modalità 136
Lactic acid bacteria and yeasts involved in four different sourdoughs fermentation 136
Effects of anaerobic and respiratory adaptation on the physiological response of Lactobacillus casei N87 136
Alcune alterazioni di formaggi molli senza crosta. 135
Validazione del processo produttivo di un salame tradizionale Veneto per il controllo di Listeria monocytogenes 135
Brettanomyces bruxellensis: detection by molecular and optical methods. 135
Bio-protective cultures to improve the shelf-life of hamburgers 135
Shelf-life evaluation of sliced cold-smoked rainbow trout (Oncorhynchus mykiss) under vacuum (PV) and modified atmosphere packaging (MAP) 135
Evaluation of express level of mleA gene in Oenocuccs oeni under different experimental conditions 134
Totale 21.487
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Categoria #
all - tutte 137.311
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 137.311
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
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
2025/202611.338 776 1.060 952 1.400 1.419 1.147 1.157 396 877 983 790 381
2026/2027715 715 0 0 0 0 0 0 0 0 0 0 0
Totale 40.858