IRIS
IACUMIN, Lucilla
 Distribuzione geografica
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Continente #
NA - Nord America 13.411
EU - Europa 9.468
AS - Asia 2.789
SA - Sud America 552
AF - Africa 75
Continente sconosciuto - Info sul continente non disponibili 26
OC - Oceania 6
Totale 26.327
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Nazione #
US - Stati Uniti d'America 13.184
IT - Italia 5.019
SG - Singapore 1.498
UA - Ucraina 1.446
DE - Germania 853
CN - Cina 732
BR - Brasile 475
FI - Finlandia 466
RU - Federazione Russa 427
SE - Svezia 276
IE - Irlanda 264
GB - Regno Unito 198
CA - Canada 197
FR - Francia 140
KR - Corea 134
TR - Turchia 129
NL - Olanda 114
IN - India 76
ES - Italia 49
VN - Vietnam 40
AT - Austria 34
BE - Belgio 32
HK - Hong Kong 32
EU - Europa 25
MX - Messico 24
CH - Svizzera 23
ZA - Sudafrica 23
PL - Polonia 22
DK - Danimarca 18
BD - Bangladesh 17
PK - Pakistan 16
TG - Togo 16
IR - Iran 14
PE - Perù 13
AR - Argentina 12
BO - Bolivia 12
CL - Cile 11
CZ - Repubblica Ceca 11
GR - Grecia 11
ID - Indonesia 11
PH - Filippine 11
RO - Romania 11
CO - Colombia 9
IQ - Iraq 9
EC - Ecuador 8
SI - Slovenia 8
TW - Taiwan 8
UG - Uganda 8
VE - Venezuela 8
MA - Marocco 7
UZ - Uzbekistan 7
AE - Emirati Arabi Uniti 6
BG - Bulgaria 6
HU - Ungheria 6
OM - Oman 6
AU - Australia 5
EG - Egitto 5
HR - Croazia 5
LV - Lettonia 5
TN - Tunisia 5
JP - Giappone 4
KG - Kirghizistan 4
LT - Lituania 4
NO - Norvegia 4
DZ - Algeria 3
EE - Estonia 3
IL - Israele 3
KE - Kenya 3
KZ - Kazakistan 3
MY - Malesia 3
NP - Nepal 3
RS - Serbia 3
TH - Thailandia 3
UY - Uruguay 3
AL - Albania 2
AZ - Azerbaigian 2
CY - Cipro 2
GE - Georgia 2
LK - Sri Lanka 2
PR - Porto Rico 2
SA - Arabia Saudita 2
SK - Slovacchia (Repubblica Slovacca) 2
TJ - Tagikistan 2
A2 - ???statistics.table.value.countryCode.A2??? 1
AM - Armenia 1
BH - Bahrain 1
BN - Brunei Darussalam 1
BY - Bielorussia 1
CG - Congo 1
CI - Costa d'Avorio 1
CR - Costa Rica 1
DO - Repubblica Dominicana 1
IS - Islanda 1
JO - Giordania 1
LB - Libano 1
LU - Lussemburgo 1
MD - Moldavia 1
ME - Montenegro 1
MM - Myanmar 1
NG - Nigeria 1
Totale 26.318
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Città #
Woodbridge 1.749
Fairfield 1.189
Ann Arbor 1.176
Houston 1.040
Jacksonville 975
Chandler 878
Singapore 765
Ashburn 612
Wilmington 526
Dearborn 517
Seattle 429
Cambridge 388
Boardman 368
Beijing 348
Udine 296
Princeton 271
Dublin 258
Milan 238
Rome 172
Munich 125
Montréal 112
Izmir 109
Seoul 104
Mcallen 100
San Diego 85
Ogden 75
Bologna 71
Torino 61
Ottawa 60
Los Angeles 57
Naples 53
New York 51
Des Moines 50
Nanjing 48
Turin 46
Kunming 45
Hefei 44
Florence 40
Bari 38
Norwalk 37
Dong Ket 36
Padova 36
Dallas 32
Helsinki 32
Trieste 31
Verona 31
São Paulo 29
Brescia 28
Pignone 27
Hong Kong 25
Genoa 24
Palermo 24
Falls Church 23
Brussels 22
Napoli 22
Belo Horizonte 21
Guangzhou 21
Nuremberg 21
Vienna 21
Modena 20
Washington 19
Düsseldorf 17
Frankfurt am Main 16
Lomé 16
Pescara 16
Genova 15
Monza 15
Nanchang 15
Toronto 15
Curitiba 14
Duncan 14
Livorno 14
Perugia 14
Rio de Janeiro 14
San Francisco 14
San Giorgio di Nogaro 14
Catania 13
Fuzhou 13
Pisa 13
Redmond 13
Venice 13
Vicenza 13
Amsterdam 12
Grafing 12
Mirano 12
Parma 12
Santa Clara 12
Scafati 12
Seveso 12
Shenyang 12
Simi Valley 12
Bergamo 11
Brasília 11
Brooklyn 11
Jinan 11
Messina 11
Paris 11
Andover 10
Reggio Nell'emilia 10
Spoleto 10
Totale 14.656
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Nome #
Sphingomonas paucimobilis, un germe deteriorante latte e derivati 1.761
Yogurt prodotto con ceppo autoctono di Lactobacillus rhamnosus isolato da lattoinnesto naturale. 1.534
Processing fresh mussels (M. galloprovincialis) by sous vide technology: effect on the microbiological characteristics 406
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 338
Tolerance of Lactobacillus casei, Lactobacillus paracasei and Lactobacillus rhamnosus strains to stress factors encountered in food processing and in the gastro-intestinal tract 205
Biocontrol of ochratoxigenic moulds (Aspergillus ochraceus and Penicillium nordicum) by Debaryomyces hansenii and Saccharomycopsis fibuligera during speck production 205
Study of Oenococcus oeni gene expression to improve the quality of wines 194
Application of multi-pass high pressure homogenization under variable temperature regimes to induce autolysis of wine yeasts 179
A case of spoilage in wurstel sold in an Italian supermarket 177
Shelf-life del prosciutto di San Daniele affettato e confezionato in atmosfera modificata 175
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 171
Potential of high pressure homogenization to induce autolysis of wine yeasts 162
Seasonal changes in technological and nutritional quality of Mytilus galloprovincialis from suspended culture in the Gulf of Trieste (North Adriatic Sea) 160
A new cause of spoilage in goose sausages 159
Pericoli microbiologici e modalità attuabili per il loro controllo negli alimenti 156
Identification of the unculturable bacteria Candidatus Arthromitus in the intestinal content of trouts using Dot blot and Southern blot techniques 151
Alterazioni di prosciutti cotti prodotti con tecnologia Cook-in e Ship-in. 148
Phage Inactivation of Listeria monocytogenes on San Daniele Dry-Cured Ham and Elimination of Biofilms from Equipment and Working Environments 146
Utilization of Denaturing Gradient Gel Electrophoresis (DGGE) to evaluate the Intestinal Microbiota of Brown Trout Salmo trutta fario 145
Influence of specific fermentation conditions on natural microflora of pomace in “Grappa” production. 145
Assessment of Aerobic and Respiratory Growth in the Lactobacillus casei Group 145
Direct identification in food samples of Listeria spp. and Listeria monocytogenes by molecular methods 144
Alterazione nei wurstel durante la conservazione. 143
Use of ozone in production chain of high moisture Mozzarella cheese 142
Caratterizzazione microbiologica di polvere di cacao e di cioccolato del commercio 142
Use of propidium monoazide for the enumeration of viable Oenococcus oeni in must and wine by quantitative PCR. 139
Utilization of molecular methods to relate Red Mark Syndrome affecting Oncorhynchus mykiss to an unculturable Rickettsiales organism 139
Moulds and Ochratoxin A on surfaces of artisanal and industrial dry sausages 138
OLED-based DNA biochip for Campylobacter spp. detection in poultry meat samples 138
Craft beer microflora identification before and after a cleaning process 138
Effect of TiO2 photocatalytic activity in a HDPE-based food packaging on the structural and microbiological stability of a short-ripened cheese. 137
Microbial quality of raw and ready-to-eat mung bean sprouts produced in Italy 137
Molecular methods for the differentiation of species used in production of cod-fish can detect commercial frauds 136
Additive and Aw influence on Listeria monocytogenes behavior in Dry-cured ham packaged both under vacuum and under map conditions 135
Use of propidium monoazide for the enumeration of viable Brettanomyces bruxellensis in wine and beer by quantitative PCR 135
A comparative study of the wine fermentation performance of Saccharomyces paradoxus under different nitrogen concentrations and glucose/fructose ratios 134
Theoretical insight into the heat shock response (HSR) regulation in Lactobacillus casei and L. rhamnosus 134
Influence of indigenous Saccharomyces paradoxus strains on Chardonnay wine fermentation aroma 133
Moulds and ochratoxin A on surfaces of artisanal and industrial dry sausages. 131
Alterazioni batteriche del prosciutto cotto e ruolo di Enterococcus faecalis 131
Use of Lactococcus lactis to improve the quality of cooked meat product 131
Impiego di alte pressioni per prolungare la shelf-life di prodotti di salumeria cotti. 130
Candidatus Arthromitus detection using molecular methods 129
Effects of oxidative stress exposure on mucus binding properties and antibiotic resistance in L. casei group strains 129
Rickettsia-like organism detection in Oncorhynchus mykiss using molecular methods 129
Diversity and oenological characterization of indigenous Saccharomyces cerevisiae associated with Z ilavka grapes 129
Nested-PCR for the detection Candidatus arthromitus in fish 128
Impiego di colture bioprotettive per migliorare la qualità igienico-sanitaria e sensoriale di hamburger 128
A PCR-TGGE (Temperature Gradient Gel Electrophoresis) to assess differentiation among enologycal Saccharomyces cerevisiae strains. 127
Isolamento da colture autoctone, caratterizzazione ed utilizzo di Lactobacillus rhamnosus nella produzione di yogurt 124
Microbial spoilage of traditional dry sausages produced in small-scale facilities in Friuli, a northeastern region of Italy. 123
Use of bio-protective cultures to improve the shelf-life and the sensorial characteristics of commercial hamburgers 123
Study of the ecology of fresh sausages and characterization of populations of lactic acid bacteria by molecular methods 122
Ecology of moulds during the pre-ripening and ripening of San Daniele dry cured ham. 121
Colorazioni anomale e rigonfiamento di formaggi fusi e mozzarelle 117
DNA molecular probe for Brettanomyces bruxellensis identification 116
Nested PCR for the detection of Candidatus arthromitus in fish 116
Catalase-positive cocci in fermented sausage: variability due to different pork breeds, breeding systems and sausage production technology 115
Mucus binding properties of L. casei group strains before and after oxidative stress 115
Irradiation Treatments to Improve the Shelf Life of Fresh Black Truffles (Truffles Preservation by Gamma-Rays) 115
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 114
Bio-protective cultures to improve the shelf-life of hamburgers 114
Microbial ecology of Pitina 113
Molecular and technological characterization of Staphylococcus xylosus isolated from naturally fermented Italian sausages by RAPD, Rep-PCR and Sau-PCR analysis 113
Effect of indigenous Lactobacillus rhamnosus isolated from bovine milk on microbiological characteristics and aromatic profile of traditional yogurt 113
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 113
A rapid detection of Bacillus cereus from foods by PCR analysis 112
Characterisation of naturally fermented sausages produced in the North East of Italy 111
Activity evaluation of pure and doped zinc oxide nanoparticles against bacterial pathogens and Saccharomyces cerevisiae 111
Prevention of Aspergillus ochraceus growth on and ochratoxin A contamination of sausages using ozonated air 110
New cause of spoilage in San Daniele dry cured ham 110
Microbial ecology of pork meat and pork products 108
Natural levels of nitrites and nitrates in San Daniele dry cured ham PDO, and in meat, salt and sugna used for its production 108
Fagagna cheese Characterization and Autoctonous Starter Selection to Improve the quality of this Typical Italian product 107
Shelf-life evaluation of sliced cold-smoked rainbow trout (Oncorhynchus mykiss) under vacuum (PV) and modified atmosphere packaging (MAP) 106
Rapid molecular identification of Lactobacillus casei group species by use of real-time PCR and High-Resolution Melting (HRM) analysis 105
Application of PCR-DGGE for identification microflora of Kulen 104
Sous-vide cook-chill mussel (Mytilus galloprovincialis): evaluation of chemical, microbiological and sensory quality during chilled storage (3°C) 104
Selection of indigenous yeast strains isolated from CV. Gewurztraminer from Ilok Winegrowing region 102
Rapid detection and differentiation of important Campylobacter spp. in poultry samples by dot blot and PCR 102
porA specific primers for the identification of Campylobacter species in food and clinical samples. 101
Indagine sulla presenza di muffe in prosciutti crudi di San Daniele 100
Brettanomyces bruxellensis: detection by molecular and optical methods. 100
Valorizzazione di Mytilus galloprovincialis mediante trattamenti "Sous vide cook and chill" 100
Environmental surveillance and spatio-temporal analysis of Legionella spp. In a region of northeastern Italy (2002–2017) 100
Valutazione della shelf.life di tartufo nero (Tuber aestivum vitt.) conservato in differenti modalità 99
Dot blot and PCR for Brettanomyces bruxellensis detection in red wine. 99
Enterococchi e "amarore" di insaccati crudi stagionati 98
Alterazione giallo-arancio di mozzarella 98
Effect of essential oil on biofilm production by different Listeria monocytogenes strains 98
Direct detection and identification of Brettanomyces bruxellensis and Brettanomyces anomalus in wine by molecular methods 98
Changes in innate immune parameters and gut physiology in rainbow trout (Oncorhynchus mykiss) subjected to feed restriction and refeeding 98
Microbial Characterization of Pitina, a Sausage-like produced in Friuli Region (Italy) 97
Prevention of Penicillium nordicum growth and Ochratoxin A on Sausages with ozonated air 96
Molecular detection and identification of Brettanomyces/Dekkera bruxellensis and Brettanomyces/Dekkera anomalus in spoiled wines 96
Potential of High Pressure Homogenization for the production of yeast autolysates for winemaking 96
Shelf-life e qualità microbiologica di pizze refrigerate e confezionate in atmosfera modificata 95
Lactic acid bacteria and yeasts involved in four different sourdoughs fermentation 94
MLST and SAPD analysis to characteriza the stress response in Lactobacillus rhamnosus 94
Effects of anaerobic and respiratory adaptation on the physiological response of Lactobacillus casei N87 94
Totale 16.066
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Categoria #
all - tutte 93.688
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 93.688
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020565 0 0 0 0 0 0 0 0 0 0 185 380
2020/20213.065 80 357 147 344 128 431 183 362 414 122 339 158
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
2024/20254.829 280 478 310 204 326 365 429 362 617 624 834 0
Totale 27.165