IRIS
IACUMIN, Lucilla
 Distribuzione geografica
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Continente #
NA - Nord America 16.155
EU - Europa 11.125
AS - Asia 8.512
SA - Sud America 1.796
AF - Africa 268
Continente sconosciuto - Info sul continente non disponibili 28
OC - Oceania 10
Totale 37.894
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Nazione #
US - Stati Uniti d'America 15.769
IT - Italia 5.628
SG - Singapore 4.029
CN - Cina 1.804
UA - Ucraina 1.471
BR - Brasile 1.412
DE - Germania 1.149
HK - Hong Kong 825
VN - Vietnam 699
FI - Finlandia 559
RU - Federazione Russa 459
FR - Francia 444
SE - Svezia 291
GB - Regno Unito 281
IE - Irlanda 275
CA - Canada 258
IN - India 229
TR - Turchia 177
NL - Olanda 169
AR - Argentina 142
KR - Corea 137
BD - Bangladesh 123
MX - Messico 84
ZA - Sudafrica 74
ES - Italia 73
ID - Indonesia 70
IQ - Iraq 70
EC - Ecuador 65
PL - Polonia 57
PK - Pakistan 53
CO - Colombia 48
AT - Austria 39
BE - Belgio 37
MA - Marocco 37
CL - Cile 33
CH - Svizzera 30
JP - Giappone 30
SA - Arabia Saudita 28
PH - Filippine 27
UZ - Uzbekistan 27
VE - Venezuela 26
EU - Europa 25
EG - Egitto 24
TN - Tunisia 23
PE - Perù 22
MY - Malesia 21
KE - Kenya 20
PY - Paraguay 20
DK - Danimarca 19
GR - Grecia 18
DZ - Algeria 17
IR - Iran 17
AE - Emirati Arabi Uniti 16
BO - Bolivia 16
CZ - Repubblica Ceca 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
ET - Etiopia 10
SI - Slovenia 10
TH - Thailandia 10
TW - Taiwan 10
UY - Uruguay 10
AU - Australia 9
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
HR - Croazia 7
GE - Georgia 6
RS - Serbia 6
HN - Honduras 5
PA - Panama 5
TT - Trinidad e Tobago 5
BH - Bahrain 4
CI - Costa d'Avorio 4
CR - Costa Rica 4
JM - Giamaica 4
LK - Sri Lanka 4
NO - Norvegia 4
CG - Congo 3
CV - Capo Verde 3
EE - Estonia 3
LY - Libia 3
NG - Nigeria 3
PR - Porto Rico 3
PS - Palestinian Territory 3
PT - Portogallo 3
SK - Slovacchia (Repubblica Slovacca) 3
Totale 37.845
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Città #
Woodbridge 1.749
Singapore 1.508
Fairfield 1.189
Ann Arbor 1.176
Ashburn 1.145
Houston 1.062
Jacksonville 976
Beijing 899
Chandler 879
Hong Kong 809
Wilmington 527
Dearborn 517
Seattle 431
Cambridge 388
Boardman 368
San Jose 365
Udine 310
Milan 273
Lauterbourg 272
Princeton 272
Dublin 269
Frankfurt am Main 258
Los Angeles 256
Ho Chi Minh City 237
Rome 199
Dallas 155
Munich 155
Hanoi 135
São Paulo 130
New York 127
The Dalles 124
Council Bluffs 116
Montréal 112
Buffalo 111
Hefei 111
Izmir 110
Redondo Beach 110
Helsinki 107
Seoul 104
Mcallen 100
San Diego 85
Bologna 84
Ogden 75
Orem 67
Torino 61
Naples 60
Ottawa 60
Turin 60
Florence 59
Santa Clara 51
Des Moines 50
Nanjing 48
Kunming 45
Rio de Janeiro 44
Bari 43
Mumbai 41
Trieste 41
Warsaw 38
Norwalk 37
Dong Ket 36
Padova 36
Belo Horizonte 35
Chennai 35
Johannesburg 35
Brescia 34
Verona 33
Curitiba 31
Atlanta 30
Amsterdam 29
Montreal 29
Haiphong 28
Modena 28
Palermo 28
Paris 28
Tokyo 28
London 27
Pignone 27
Brooklyn 26
Genoa 26
Toronto 26
Tashkent 25
Baghdad 24
Denver 24
Guangzhou 24
Nuremberg 24
Brussels 23
Falls Church 23
Guayaquil 22
Napoli 22
San Francisco 22
Vienna 22
Washington 22
Brasília 21
Dhaka 21
Monza 21
Biên Hòa 20
Quito 20
Catania 19
Padua 19
Poplar 19
Totale 20.262
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Nome #
Sphingomonas paucimobilis, un germe deteriorante latte e derivati 1.857
Yogurt prodotto con ceppo autoctono di Lactobacillus rhamnosus isolato da lattoinnesto naturale. 1.776
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 464
Processing fresh mussels (M. galloprovincialis) by sous vide technology: effect on the microbiological characteristics 452
Caratterizzazione microbiologica di polvere di cacao e di cioccolato del commercio [Microbial characterization of retail cacao powders and chocolate bars] 257
Application of multi-pass high pressure homogenization under variable temperature regimes to induce autolysis of wine yeasts 257
Biocontrol of ochratoxigenic moulds (Aspergillus ochraceus and Penicillium nordicum) by Debaryomyces hansenii and Saccharomycopsis fibuligera during speck production 249
Tolerance of Lactobacillus casei, Lactobacillus paracasei and Lactobacillus rhamnosus strains to stress factors encountered in food processing and in the gastro-intestinal tract 230
Caratterizzazione microbiologica di polvere di cacao e di cioccolato del commercio 228
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 227
A case of spoilage in wurstel sold in an Italian supermarket 220
Pericoli microbiologici e modalità attuabili per il loro controllo negli alimenti 216
Shelf-life del prosciutto di San Daniele affettato e confezionato in atmosfera modificata 215
Study of Oenococcus oeni gene expression to improve the quality of wines 215
Impiego di alte pressioni per prolungare la shelf-life di prodotti di salumeria cotti. 213
Potential of high pressure homogenization to induce autolysis of wine yeasts 211
A new cause of spoilage in goose sausages 202
Seasonal changes in technological and nutritional quality of Mytilus galloprovincialis from suspended culture in the Gulf of Trieste (North Adriatic Sea) 197
Alterazioni di prosciutti cotti prodotti con tecnologia Cook-in e Ship-in. 191
Utilization of Denaturing Gradient Gel Electrophoresis (DGGE) to evaluate the Intestinal Microbiota of Brown Trout Salmo trutta fario 188
Use of ozone in production chain of high moisture Mozzarella cheese 186
OLED-based DNA biochip for Campylobacter spp. detection in poultry meat samples 185
Isolamento da colture autoctone, caratterizzazione ed utilizzo di Lactobacillus rhamnosus nella produzione di yogurt 184
Craft beer microflora identification before and after a cleaning process 184
A comparative study of the wine fermentation performance of Saccharomyces paradoxus under different nitrogen concentrations and glucose/fructose ratios 183
Alterazione nei wurstel durante la conservazione. 182
Effect of TiO2 photocatalytic activity in a HDPE-based food packaging on the structural and microbiological stability of a short-ripened cheese. 181
Identification of the unculturable bacteria Candidatus Arthromitus in the intestinal content of trouts using Dot blot and Southern blot techniques 180
Moulds and Ochratoxin A on surfaces of artisanal and industrial dry sausages 179
Use of propidium monoazide for the enumeration of viable Oenococcus oeni in must and wine by quantitative PCR. 177
Additive and Aw influence on Listeria monocytogenes behavior in Dry-cured ham packaged both under vacuum and under map conditions 176
Theoretical insight into the heat shock response (HSR) regulation in Lactobacillus casei and L. rhamnosus 174
Phage Inactivation of Listeria monocytogenes on San Daniele Dry-Cured Ham and Elimination of Biofilms from Equipment and Working Environments 174
Influence of specific fermentation conditions on natural microflora of pomace in “Grappa” production. 173
A rapid detection of Bacillus cereus from foods by PCR analysis 172
Influence of indigenous Saccharomyces paradoxus strains on Chardonnay wine fermentation aroma 171
Effects of oxidative stress exposure on mucus binding properties and antibiotic resistance in L. casei group strains 171
Use of propidium monoazide for the enumeration of viable Brettanomyces bruxellensis in wine and beer by quantitative PCR 170
Assessment of Aerobic and Respiratory Growth in the Lactobacillus casei Group 170
Moulds and ochratoxin A on surfaces of artisanal and industrial dry sausages. 168
Nested-PCR for the detection Candidatus arthromitus in fish 167
Direct identification in food samples of Listeria spp. and Listeria monocytogenes by molecular methods 167
Alterazioni batteriche del prosciutto cotto e ruolo di Enterococcus faecalis 166
A PCR-TGGE (Temperature Gradient Gel Electrophoresis) to assess differentiation among enologycal Saccharomyces cerevisiae strains. 165
Candidatus Arthromitus detection using molecular methods 164
Microbial quality of raw and ready-to-eat mung bean sprouts produced in Italy 164
Activity evaluation of pure and doped zinc oxide nanoparticles against bacterial pathogens and Saccharomyces cerevisiae 164
Use of Lactococcus lactis to improve the quality of cooked meat product 163
Mucus binding properties of L. casei group strains before and after oxidative stress 162
Study of the ecology of fresh sausages and characterization of populations of lactic acid bacteria by molecular methods 161
Rapid molecular identification of Lactobacillus casei group species by use of real-time PCR and High-Resolution Melting (HRM) analysis 160
Diversity and oenological characterization of indigenous Saccharomyces cerevisiae associated with Z ilavka grapes 160
Impiego di colture bioprotettive per migliorare la qualità igienico-sanitaria e sensoriale di hamburger 159
Utilization of molecular methods to relate Red Mark Syndrome affecting Oncorhynchus mykiss to an unculturable Rickettsiales organism 159
Changes in innate immune parameters and gut physiology in rainbow trout (Oncorhynchus mykiss) subjected to feed restriction and refeeding 158
Natural levels of nitrites and nitrates in San Daniele dry cured ham PDO, and in meat, salt and sugna used for its production 158
Microbial spoilage of traditional dry sausages produced in small-scale facilities in Friuli, a northeastern region of Italy. 157
Molecular methods for the differentiation of species used in production of cod-fish can detect commercial frauds 157
Nested PCR for the detection of Candidatus arthromitus in fish 156
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 156
Kocuria rhizophila, Pseudoclavibacter helvolus e Pseudomonas putida quali germi alteranti i prodotti lattiero-caseari 155
Characterisation of naturally fermented sausages produced in the North East of Italy 154
Microbial ecology of Pitina 154
DNA molecular probe for Brettanomyces bruxellensis identification 154
Use of bio-protective cultures to improve the shelf-life and the sensorial characteristics of commercial hamburgers 154
Rickettsia-like organism detection in Oncorhynchus mykiss using molecular methods 151
Catalase-positive cocci in fermented sausage: variability due to different pork breeds, breeding systems and sausage production technology 150
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 149
Prevention of Aspergillus ochraceus growth on and ochratoxin A contamination of sausages using ozonated air 147
Environmental surveillance and spatio-temporal analysis of Legionella spp. In a region of northeastern Italy (2002–2017) 147
Ecology of moulds during the pre-ripening and ripening of San Daniele dry cured ham. 146
Molecular and technological characterization of Staphylococcus xylosus isolated from naturally fermented Italian sausages by RAPD, Rep-PCR and Sau-PCR analysis 145
Potential of High Pressure Homogenization for the production of yeast autolysates for winemaking 145
MLST and SAPD analysis to characteriza the stress response in Lactobacillus rhamnosus 144
Valorizzazione di Mytilus galloprovincialis mediante trattamenti "Sous vide cook and chill" 143
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 143
Alterazione giallo-arancio di mozzarella 142
Prevention of Penicillium nordicum growth and Ochratoxin A on Sausages with ozonated air 142
Irradiation Treatments to Improve the Shelf Life of Fresh Black Truffles (Truffles Preservation by Gamma-Rays) 141
Colorazioni anomale e rigonfiamento di formaggi fusi e mozzarelle 140
Fagagna cheese Characterization and Autoctonous Starter Selection to Improve the quality of this Typical Italian product 140
Selection of indigenous yeast strains isolated from CV. Gewurztraminer from Ilok Winegrowing region 139
Effect of indigenous Lactobacillus rhamnosus isolated from bovine milk on microbiological characteristics and aromatic profile of traditional yogurt 136
Rapid detection and differentiation of important Campylobacter spp. in poultry samples by dot blot and PCR 135
Potenzialità dei trattamenti con ozono nella produzione di mozzarella 134
Valutazione della shelf.life di tartufo nero (Tuber aestivum vitt.) conservato in differenti modalità 134
Effects of anaerobic and respiratory adaptation on the physiological response of Lactobacillus casei N87 134
Bio-protective cultures to improve the shelf-life of hamburgers 134
Molecular methods to evaluate biodiversity in Bacillus cereus and Bacillus thuringiensis strains from different origins 133
Machine learning-assisted environmental surveillance of Legionella: A retrospective observational study in Friuli-Venezia Giulia region of Italy in the period 2002–2019 133
Molecular methods for Bacillus cereus and Bacillus thuringiensis from humans, pesticides and foods, differentiation 132
Sous-vide cook-chill mussel (Mytilus galloprovincialis): evaluation of chemical, microbiological and sensory quality during chilled storage (3°C) 132
Validazione del processo produttivo di un salame tradizionale Veneto per il controllo di Listeria monocytogenes 131
Lactic acid bacteria and yeasts involved in four different sourdoughs fermentation 131
New cause of spoilage in San Daniele dry cured ham 131
Shelf-life evaluation of sliced cold-smoked rainbow trout (Oncorhynchus mykiss) under vacuum (PV) and modified atmosphere packaging (MAP) 130
Ochratoxigenic mold and Ochratoxin A in fermented sausages from different areas areas in northern Italy: occurrence, reduction or prevention with ozonated air 129
Evaluation of express level of mleA gene in Oenocuccs oeni under different experimental conditions 129
porA specific primers for the identification of Campylobacter species in food and clinical samples. 129
Application of PCR-DGGE for identification microflora of Kulen 128
Totale 20.428
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Categoria #
all - tutte 126.588
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 126.588
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021619 0 0 0 0 0 0 0 0 0 122 339 158
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
2025/20269.951 776 1.060 952 1.400 1.419 1.147 1.157 396 877 767 0 0
Totale 38.756