IRIS
IACUMIN, Lucilla
 Distribuzione geografica
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Continente #
NA - Nord America 19.168
EU - Europa 11.647
AS - Asia 8.781
SA - Sud America 1.835
Continente sconosciuto - Info sul continente non disponibili 896
AF - Africa 275
OC - Oceania 12
Totale 42.614
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Nazione #
US - Stati Uniti d'America 18.687
IT - Italia 6.055
SG - Singapore 4.082
CN - Cina 1.870
UA - Ucraina 1.473
BR - Brasile 1.427
DE - Germania 1.152
HK - Hong Kong 849
VN - Vietnam 707
FI - Finlandia 559
RU - Federazione Russa 459
FR - Francia 448
GB - Regno Unito 307
CA - Canada 306
SE - Svezia 298
IE - Irlanda 275
IN - India 238
NL - Olanda 191
BD - Bangladesh 190
TR - Turchia 180
AR - Argentina 144
KR - Corea 137
MX - Messico 95
ES - Italia 84
ZA - Sudafrica 78
ID - Indonesia 73
IQ - Iraq 72
EC - Ecuador 67
PL - Polonia 64
CO - Colombia 62
PK - Pakistan 57
AT - Austria 42
JP - Giappone 40
BE - Belgio 37
MA - Marocco 37
CL - Cile 34
CH - Svizzera 32
PH - Filippine 32
SA - Arabia Saudita 30
VE - Venezuela 29
UZ - Uzbekistan 28
EU - Europa 25
EG - Egitto 24
MY - Malesia 24
TN - Tunisia 23
PE - Perù 22
KE - Kenya 21
GR - Grecia 20
PY - Paraguay 20
AE - Emirati Arabi Uniti 19
DK - Danimarca 19
DZ - Algeria 18
CZ - Repubblica Ceca 17
IR - Iran 17
BO - Bolivia 16
TG - Togo 16
LT - Lituania 14
RO - Romania 14
TH - Thailandia 14
IL - Israele 13
AZ - Azerbaigian 12
DO - Repubblica Dominicana 12
JM - Giamaica 12
NP - Nepal 12
AL - Albania 11
AU - Australia 11
JO - Giordania 11
LB - Libano 11
SI - Slovenia 11
ET - Etiopia 10
TW - Taiwan 10
UY - Uruguay 10
CR - Costa Rica 9
HN - Honduras 9
KZ - Kazakistan 9
BG - Bulgaria 8
HU - Ungheria 8
KG - Kirghizistan 8
LV - Lettonia 8
OM - Oman 8
SN - Senegal 8
TT - Trinidad e Tobago 8
UG - Uganda 8
GT - Guatemala 7
HR - Croazia 7
GE - Georgia 6
NI - Nicaragua 6
PA - Panama 6
RS - Serbia 6
BH - Bahrain 4
CI - Costa d'Avorio 4
LK - Sri Lanka 4
MK - Macedonia 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
Totale 41.684
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Città #
Woodbridge 1.750
Singapore 1.529
Ashburn 1.415
Fairfield 1.189
Ann Arbor 1.176
Houston 1.072
Jacksonville 980
Beijing 925
Chandler 879
Hong Kong 833
San Jose 824
Council Bluffs 633
Wilmington 529
Dearborn 519
Seattle 436
Boardman 410
Cambridge 388
Milan 350
Udine 310
Los Angeles 305
Princeton 273
Lauterbourg 272
Dublin 269
Frankfurt am Main 258
Dallas 250
Ho Chi Minh City 239
Rome 215
New York 174
Munich 155
Santa Clara 147
Hanoi 137
São Paulo 131
The Dalles 124
Buffalo 122
Montréal 112
Hefei 111
Izmir 110
Redondo Beach 110
Helsinki 107
Seoul 104
Mcallen 100
Bologna 94
San Diego 90
Ogden 76
Orem 76
Turin 72
Florence 66
Naples 66
Atlanta 64
Ottawa 61
Torino 61
San Francisco 52
Des Moines 50
Nanjing 48
Bari 47
Kunming 46
Brooklyn 45
Denver 45
Rio de Janeiro 44
Phoenix 42
Warsaw 42
Mumbai 41
Trieste 41
Chicago 39
Norwalk 39
Chennai 38
Brescia 37
Montreal 37
Toronto 37
Belo Horizonte 36
Dong Ket 36
Padova 36
Tokyo 36
Johannesburg 35
Verona 34
Curitiba 33
Amsterdam 32
London 32
Palermo 31
Haiphong 28
Modena 28
Paris 28
Washington 28
Genoa 27
Pignone 27
Tashkent 26
Guangzhou 25
Baghdad 24
Mexico City 24
Nuremberg 24
Vienna 24
Brussels 23
Falls Church 23
Brasília 22
Guayaquil 22
Manchester 22
Napoli 22
Perugia 22
Catania 21
Dhaka 21
Totale 22.320
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Nome #
Yogurt prodotto con ceppo autoctono di Lactobacillus rhamnosus isolato da lattoinnesto naturale. 1.890
Sphingomonas paucimobilis, un germe deteriorante latte e derivati 1.877
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 548
Processing fresh mussels (M. galloprovincialis) by sous vide technology: effect on the microbiological characteristics 472
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 446
Additive and Aw influence on Listeria monocytogenes behavior in Dry-cured ham packaged both under vacuum and under map conditions 348
Application of multi-pass high pressure homogenization under variable temperature regimes to induce autolysis of wine yeasts 287
Caratterizzazione microbiologica di polvere di cacao e di cioccolato del commercio [Microbial characterization of retail cacao powders and chocolate bars] 280
Caratterizzazione microbiologica di polvere di cacao e di cioccolato del commercio 268
Chalk Yeasts Cause Gluten-Free Bread Spoilage 263
Biocontrol of ochratoxigenic moulds (Aspergillus ochraceus and Penicillium nordicum) by Debaryomyces hansenii and Saccharomycopsis fibuligera during speck production 259
Potential of high pressure homogenization to induce autolysis of wine yeasts 250
Pericoli microbiologici e modalità attuabili per il loro controllo negli alimenti 244
Colorazioni anomale e rigonfiamento di formaggi fusi e mozzarelle 238
Tolerance of Lactobacillus casei, Lactobacillus paracasei and Lactobacillus rhamnosus strains to stress factors encountered in food processing and in the gastro-intestinal tract 236
A case of spoilage in wurstel sold in an Italian supermarket 236
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 235
Shelf-life del prosciutto di San Daniele affettato e confezionato in atmosfera modificata 235
Study of Oenococcus oeni gene expression to improve the quality of wines 222
Impiego di alte pressioni per prolungare la shelf-life di prodotti di salumeria cotti. 218
Leuconostoc gelidum Is the Major Species Responsible for the Spoilage of Cooked Sausage Packaged in a Modified Atmosphere, and Hop Extract Is the Best Inhibitor Tested 213
A new cause of spoilage in goose sausages 212
Seasonal changes in technological and nutritional quality of Mytilus galloprovincialis from suspended culture in the Gulf of Trieste (North Adriatic Sea) 205
Alterazioni di prosciutti cotti prodotti con tecnologia Cook-in e Ship-in. 201
Isolamento da colture autoctone, caratterizzazione ed utilizzo di Lactobacillus rhamnosus nella produzione di yogurt 196
Utilization of Denaturing Gradient Gel Electrophoresis (DGGE) to evaluate the Intestinal Microbiota of Brown Trout Salmo trutta fario 196
OLED-based DNA biochip for Campylobacter spp. detection in poultry meat samples 195
Craft beer microflora identification before and after a cleaning process 195
A comparative study of the wine fermentation performance of Saccharomyces paradoxus under different nitrogen concentrations and glucose/fructose ratios 194
Alterazione nei wurstel durante la conservazione. 194
Use of propidium monoazide for the enumeration of viable Brettanomyces bruxellensis in wine and beer by quantitative PCR 193
Identification of the unculturable bacteria Candidatus Arthromitus in the intestinal content of trouts using Dot blot and Southern blot techniques 193
Use of ozone in production chain of high moisture Mozzarella cheese 193
Theoretical insight into the heat shock response (HSR) regulation in Lactobacillus casei and L. rhamnosus 191
Effect of TiO2 photocatalytic activity in a HDPE-based food packaging on the structural and microbiological stability of a short-ripened cheese. 190
Moulds and Ochratoxin A on surfaces of artisanal and industrial dry sausages 188
Use of propidium monoazide for the enumeration of viable Oenococcus oeni in must and wine by quantitative PCR. 188
Influence of specific fermentation conditions on natural microflora of pomace in “Grappa” production. 181
Phage Inactivation of Listeria monocytogenes on San Daniele Dry-Cured Ham and Elimination of Biofilms from Equipment and Working Environments 181
A rapid detection of Bacillus cereus from foods by PCR analysis 180
Influence of indigenous Saccharomyces paradoxus strains on Chardonnay wine fermentation aroma 180
Effects of oxidative stress exposure on mucus binding properties and antibiotic resistance in L. casei group strains 180
Nested-PCR for the detection Candidatus arthromitus in fish 179
Kocuria rhizophila, Pseudoclavibacter helvolus e Pseudomonas putida quali germi alteranti i prodotti lattiero-caseari 178
Direct identification in food samples of Listeria spp. and Listeria monocytogenes by molecular methods 176
Moulds and ochratoxin A on surfaces of artisanal and industrial dry sausages. 175
Alterazioni batteriche del prosciutto cotto e ruolo di Enterococcus faecalis 175
Assessment of Aerobic and Respiratory Growth in the Lactobacillus casei Group 175
Candidatus Arthromitus detection using molecular methods 173
A PCR-TGGE (Temperature Gradient Gel Electrophoresis) to assess differentiation among enologycal Saccharomyces cerevisiae strains. 173
Microbial quality of raw and ready-to-eat mung bean sprouts produced in Italy 173
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 172
Natural levels of nitrites and nitrates in San Daniele dry cured ham PDO, and in meat, salt and sugna used for its production 172
Microbial spoilage of traditional dry sausages produced in small-scale facilities in Friuli, a northeastern region of Italy. 170
Diversity and oenological characterization of indigenous Saccharomyces cerevisiae associated with Z ilavka grapes 170
Mucus binding properties of L. casei group strains before and after oxidative stress 169
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 168
Study of the ecology of fresh sausages and characterization of populations of lactic acid bacteria by molecular methods 167
Use of Lactococcus lactis to improve the quality of cooked meat product 167
Molecular methods for the differentiation of species used in production of cod-fish can detect commercial frauds 167
Changes in innate immune parameters and gut physiology in rainbow trout (Oncorhynchus mykiss) subjected to feed restriction and refeeding 167
Activity evaluation of pure and doped zinc oxide nanoparticles against bacterial pathogens and Saccharomyces cerevisiae 167
Impiego di colture bioprotettive per migliorare la qualità igienico-sanitaria e sensoriale di hamburger 166
Rickettsia-like organism detection in Oncorhynchus mykiss using molecular methods 164
Utilization of molecular methods to relate Red Mark Syndrome affecting Oncorhynchus mykiss to an unculturable Rickettsiales organism 164
Rapid molecular identification of Lactobacillus casei group species by use of real-time PCR and High-Resolution Melting (HRM) analysis 163
DNA molecular probe for Brettanomyces bruxellensis identification 163
Microbial ecology of Pitina 162
Characterisation of naturally fermented sausages produced in the North East of Italy 161
Use of bio-protective cultures to improve the shelf-life and the sensorial characteristics of commercial hamburgers 161
Nested PCR for the detection of Candidatus arthromitus in fish 160
Catalase-positive cocci in fermented sausage: variability due to different pork breeds, breeding systems and sausage production technology 158
Prevention of Aspergillus ochraceus growth on and ochratoxin A contamination of sausages using ozonated air 157
Potential of High Pressure Homogenization for the production of yeast autolysates for winemaking 156
Environmental surveillance and spatio-temporal analysis of Legionella spp. In a region of northeastern Italy (2002–2017) 156
Enterococchi e "amarore" di insaccati crudi stagionati 154
Ecology of moulds during the pre-ripening and ripening of San Daniele dry cured ham. 153
Prevention of Penicillium nordicum growth and Ochratoxin A on Sausages with ozonated air 152
MLST and SAPD analysis to characteriza the stress response in Lactobacillus rhamnosus 152
Alterazione giallo-arancio di mozzarella 151
Valorizzazione di Mytilus galloprovincialis mediante trattamenti "Sous vide cook and chill" 151
Molecular and technological characterization of Staphylococcus xylosus isolated from naturally fermented Italian sausages by RAPD, Rep-PCR and Sau-PCR analysis 150
Fagagna cheese Characterization and Autoctonous Starter Selection to Improve the quality of this Typical Italian product 150
Irradiation Treatments to Improve the Shelf Life of Fresh Black Truffles (Truffles Preservation by Gamma-Rays) 149
Selection of indigenous yeast strains isolated from CV. Gewurztraminer from Ilok Winegrowing region 146
Effect of indigenous Lactobacillus rhamnosus isolated from bovine milk on microbiological characteristics and aromatic profile of traditional yogurt 144
Machine learning-assisted environmental surveillance of Legionella: A retrospective observational study in Friuli-Venezia Giulia region of Italy in the period 2002–2019 144
Alcune alterazioni di formaggi molli senza crosta. 142
Molecular methods for Bacillus cereus and Bacillus thuringiensis from humans, pesticides and foods, differentiation 142
Rapid detection and differentiation of important Campylobacter spp. in poultry samples by dot blot and PCR 142
Potenzialità dei trattamenti con ozono nella produzione di mozzarella 141
Brettanomyces bruxellensis: detection by molecular and optical methods. 141
New cause of spoilage in San Daniele dry cured ham 141
Effects of anaerobic and respiratory adaptation on the physiological response of Lactobacillus casei N87 141
Shelf-life e qualità microbiologica di pizze refrigerate e confezionate in atmosfera modificata 140
Microbial Characterization of Pitina, a Sausage-like produced in Friuli Region (Italy) 140
Validazione del processo produttivo di un salame tradizionale Veneto per il controllo di Listeria monocytogenes 140
Valutazione della shelf.life di tartufo nero (Tuber aestivum vitt.) conservato in differenti modalità 140
Lactic acid bacteria and yeasts involved in four different sourdoughs fermentation 140
Optimization and lactic acid bacteria (LAB) characterization of a spelt sourdough for organic bread production 139
Totale 22.440
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Categoria #
all - tutte 142.737
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 142.737
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.851 0 0 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
2026/20272.471 855 1.138 478 0 0 0 0 0 0 0 0 0
Totale 42.614