IRIS
STECCHINI, Mara Lucia
 Distribuzione geografica
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Continente #
NA - Nord America 6.085
EU - Europa 1.584
AS - Asia 418
AF - Africa 12
SA - Sud America 9
Continente sconosciuto - Info sul continente non disponibili 8
OC - Oceania 3
Totale 8.119
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Nazione #
US - Stati Uniti d'America 6.028
UA - Ucraina 553
IT - Italia 355
CN - Cina 325
DE - Germania 222
FI - Finlandia 175
IE - Irlanda 89
SE - Svezia 67
CA - Canada 57
GB - Regno Unito 53
IN - India 35
TR - Turchia 24
BE - Belgio 16
VN - Vietnam 13
FR - Francia 12
RO - Romania 10
IR - Iran 9
BR - Brasile 8
ES - Italia 8
EU - Europa 8
DZ - Algeria 5
RU - Federazione Russa 5
TW - Taiwan 5
IQ - Iraq 4
NL - Olanda 4
AU - Australia 3
CH - Svizzera 3
HR - Croazia 3
PT - Portogallo 3
KR - Corea 2
PL - Polonia 2
TG - Togo 2
ZA - Sudafrica 2
AT - Austria 1
CI - Costa d'Avorio 1
EE - Estonia 1
JP - Giappone 1
NO - Norvegia 1
SC - Seychelles 1
SK - Slovacchia (Repubblica Slovacca) 1
TN - Tunisia 1
VE - Venezuela 1
Totale 8.119
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Città #
Woodbridge 809
Houston 750
Ann Arbor 728
Fairfield 622
Dearborn 396
Jacksonville 382
Chandler 372
Seattle 258
Wilmington 256
Ashburn 254
Cambridge 207
Udine 137
Beijing 104
Princeton 95
Dublin 89
Ottawa 52
San Diego 37
Nanjing 36
Hefei 29
Kunming 28
Ogden 23
Dallas 21
Izmir 21
New York 16
San Mateo 16
Boardman 15
Norwalk 15
Dong Ket 13
Des Moines 12
Nanchang 12
Trieste 12
Brussels 11
Guangzhou 10
Jinan 10
Milan 10
Jalgaon 8
Baotou 7
Calcinate 7
Madrid 7
Olgiate Comasco 7
Trecastagni 7
Augusta 6
Monmouth Junction 6
Changsha 5
Chengdu 5
Chongqing 5
Falls Church 5
Leawood 5
Ningbo 5
Shenyang 5
Wenzhou 5
Ardabil 4
Baghdad 4
Grandate 4
Hangzhou 4
Hebei 4
Marche 4
Mirano 4
Mumbai 4
Pignone 4
Redmond 4
Taipei 4
Andover 3
Aveiro 3
Calarasi 3
Curitiba 3
Fuzhou 3
Grafing 3
Harbin 3
Legnaro 3
Romano 3
Rome 3
Rozzano 3
Toronto 3
Turin 3
Venice 3
Verona 3
Xian 3
Zhengzhou 3
Bolzano 2
Cellole 2
Como 2
Florianópolis 2
Frankfurt am Main 2
Galati 2
Gussago 2
Indiana 2
Jiaxing 2
Lograto 2
Lomé 2
Porcia 2
Pordenone 2
Rende 2
Rhodes 2
San Quirino 2
Sibiu 2
Tianjin 2
Vicenza 2
Warsaw 2
Wuhan 2
Totale 6.090
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Nome #
Proteolytic resistance of actin but not of myosin heavy chain during processing of Italian PDO (protected designation of origin) dry-cured hams 409
The effect of slaughtering methods on actin degradation and on muscle quality attributes of farmed European sea bass (Dicentrarchus labrax). 157
Determination of peroxy radical-scavenging of lactic acid bacteria 154
Involvement of alanine racemase in germination of Bacillus cereus spores lacking an intact exosporium 151
Antibiotic and disinfectant susceptibility in Enterobacteriaceae isolated from minced meat 148
A web-based application customized to food safety requirements of small-sized enterprises 148
Investigation of the ability of proteolytic Clostridium botulinum to multiply and produce toxin in fresh Italian pasta 142
Properties of wheat dough at sub-zero temperatures and freeze tolerance of a baker's yeast (Saccharomyces cerevisiae) 135
Changes of physicochemical, microbiological, and textural properties during ripening of Italian low-acid sausages. Proteolysis, sensory and volatile profiles 129
Praedicere Possumus, un’applicazione web per la microbiologia predittiva finalizzata al controllo della salubrità degli alimenti 129
EFFECT OF MAILLARD REACTION PRODUCTS ON PROTEASES ACTIVITY IN VITRO 127
Prevalence of Clostridium species and behaviour of Clostridium botulinum in gnocchi, a REPFED of italian origin 126
Actin proteolysis in San Daniele dry-cured ham 125
Carnosine increases irradiation resistance of Aeromonas hydrophila in minced turkey meat 124
Design and performances of a constant temperature (-1.5 °C) compartment for domestic refrigerators 123
Behavior of Listeria monocytogenes in Mozzarella cheese in presence of Lactococcus lactis 122
Prevalence and behaviour of Bacillus cereus in a REPFED of Italian origin 120
Growth of Bacillus cereus on solid media as affected by agar, sodium chloride, and potassium sorbate 119
Effects of sugars in growth media, diluents and enumeration media on survival and recovery of Saccharomyces cerevisiae heated in peach puree 114
Bacillus cereus cell and spore properties as influenced by the micro-structure of the medium 112
A simplified approach for modelling the bacterial growth/no growth boundary 112
The food safety management system 111
Thermal inactivation of Aeromonas hydrophila as affected by sodium chloride and ascorbic acid 110
INHIBITION OF LISTERIA MONOCYTOGENES BY LACTOCOCCUS LACTIS SUBSP. LACTIS ISOLATED FROM ITALIAN RAW HAM 110
Actin proteolysis in San Daniele dry-cured ham 109
The behavior of yeast populations in Stracchino cheese packaged under various conditions 107
Protein breakdown and volatile profile of low-acid sausages from crossbreed pigs 106
Identification of target muscle-proteins using Western blotting and high-resolution mass spectrometry as early quality indicators of nutrient supply practices in rainbow trout (Oncorhynchus mykiss) 106
The effect of incubation temperature, sodium chloride and ascorbic acid on the growth kinetics of Aeromonas hydrophila 105
Growth of Listeria monocytogenes as influenced by viscosity and water activity 104
Effect of confinement and starvation on stress parameters in the (Homarus americanus) 103
The effect of the pre-slaughter feeding/fasting schedule on post mortem quality traits of rainbow trout 102
Moisture barrier, mechanical and antimicrobial properties of low pH pectin-soy flour edible film 99
Incidence of Aeromonas species in influent and effluent of urban wastewater purification plants 99
EFFECT OF MAILLARD REACTION-PRODUCTS ON THE GROWTH OF SELECTED FOOD-POISONING MICROORGANISMS 98
A human stunning and killing method applied to marine aquatic species 97
Effect of electron irradiation and packaging atmosphere on the survival of aeromonas hydrophila in minced poultry meat 96
Preparation of a freeze dried yoghurt as a space food 95
Involvement of alanine racemase in germination of exosporium-damaged Bacillus cereus spores 90
Influence of agar content on the growth parameters of Bacillus cereus 90
Application of proteomics in food science 86
A simplified modelling approach to determine the compliance of ready-to-eat meat products with the European Commission safety criteria concerning Listeria monocytogenes 83
A simplified growth/no growth modeling approach for the quantification of preservative factors affecting Listeria monocytogenes growt in ready-to-eat-products 81
Tertiary myotubes in postnatal growing pig muscle detected by their myosin isoform composition 81
Dynamics of Salmonella pre-enrichment in buffered peptone water 80
EFFECT OF ESSENTIAL OILS ON AEROMONAS-HYDROPHILA IN A CULTURE-MEDIUM AND IN COOKED PORK 79
THE INFLUENCE OF LACTOBACILLUS-PLANTARUM CULTURE INOCULATION ON THE FATE OF STAPHYLOCOCCUS-AUREUS AND SALMONELLA-TYPHIMURIUM IN MONTASIO CHEESE 79
Influence of structural properties and kinetic constraints on Bacillus cereus growth. 77
Survival strategies of Bacillus spores in food 77
Glassy state in Bacillus cereus analyzed by differential scanning calorimetry 76
A simplified modelling approach established to determine the Listeria monocytogenes behaviour during processing and storage of a traditional (Italian) ready-to-eat food in accordance with the European Commission Regulation N 2073/2005 76
Glassy state in Bacillus subtilis spore analyzed by differential scanning calorimetry 76
A Bayesian belief representation for the exposure of consumers to non-proteolytic Clostridium botulinum in a minimally processed potato product 75
A further extension of the evergreen Gamma concept for modelling the non-thermal inactivation of a variety of foodborne pathogens 74
An integrated simplified modelling approach established to fulfil safety requirements of ready-to-eat (RTE) products 73
Comparison of a conventional method and a two step-system for Salmonella isolation from feed products 72
Effect of starvation on welfare parameters in American lobster (Homarus americanus) 70
Correlazioni fra microflora del lattoinnesto e fenomeni alterativi nel formaggio Montasio da tavola 68
Offerta di approfondimenti per un orientamento formativo e non solo informativo 67
INFLUENCE OF BREEDING SYSTEMS ON PH AND HISTOCHEMICAL PROPERTIES OF MUSCLE-FIBERS IN PORCINE MUSCULUS-SEMIMEMBRANOSUS 67
Spore surface properties of an exosporium-defective Bacillus cereus strain 66
Myosin degradation products in dry-cured San Daniele ham 65
Relevance of physical properties in stability of plant food products 65
SURVIVAL AND INJURY OF SACCHAROMYCES-CEREVISIAE AS INFLUENCED BY EXPOSURE TO ORGANIC-ACIDS AND SUCROSE DURING THERMAL-STRESS 65
Survival strategies of Bacillus spores in food 62
Bacillus cereus spore properties as influenced by colony development on physically constrained media 61
Detection of Salmonella from minced meat by enzyme immunoassay technique 61
Etiology of Gas Defects in montasio Cheese 60
Proteomics in food technology: application for safety and quality 60
Proteolisi dell’actina nel biceps femoris durante la produzione del prosciutto di San Daniele 59
Protein characterization of an exosporium-defective Bacillus cereus strain 57
Probabilistic representation of the exposure of consumers to Clostridium botulinum neurotoxin in a minimally processed potato product 57
Surface properties as affected bv Bacillus cereus sporulation conditions 56
Interaction of water with surface structures of Bacillus cereus spores 56
Bacillus cereus heat resistance as affected by sporulation conditions: colony density and medium structure 54
Il negozio mobile 54
Evaluation of lactic acid and monolaurin to control Listeria monocytogenes on stracchini cheese 54
Surface properties of Bacillus cereus as affected by sporulation conditions 52
Exposure assessment of the foodborne botulism hazard in gnocchi, a minimally processed refrigerated potato product of Italian origin 52
Caratterizzazione di salami stagionati da suini di razza cinta senese 52
Filletted and minced freshwater fish stored under modified atmosphere: shelf-life and microbiological changes 51
COMPARED STUDY OF 3 MEDIUM FOR THE ISOLATION OF SALMONELLAS FROM MECHANICALLY DEBONED POULTRY AND TURKEY MEAT 48
Degradazione proteica e profilo delle sostanze volatili in salami a ridotta acidità prodotti da suini ibridi 46
Proteolisi a carico delle proteine mio fibrillari nel prosciutto San Daniele 46
The COM-Poisson process for stochastic modeling of osmotic inactivation dynamics of Listeria monocytogenes 45
VALUTAZIONE DI PARAMETRI QUALITATIVI E SHELF LIFE DI CARNI CONGELATE DI SELVAGGINA 40
Preparazione di un salume rurale privo di antimicrobici e ottenuto da suini seme-bradi: strategie per la definizione di linee guida operative ed elementi di caratterizzazione 40
Relationships between the structural properties of the medium and the microbial growth 39
Functional fish: improving nutrition for the elderly 37
HACCP - CHOOSING THE CRITERIA FOR THE CCP AND FOR THE VERIFYING PHASE 36
SOME OBSERVATIONS ON THE MITOCHONDRIAL ROLE IN THE DEVELOPMENT OF THE PSE CONDITION 35
PRINCIPLES OF PREDICTIVE MODELING OF MICROBIAL-GROWTH 31
Praedicere possumus: An Italian web-based application for predictive microbiology to ensure food safety 30
Prediction of the impact of processing critical conditions for Listeria monocytogenes growth in artisanal dry-fermented sausages (salami) through a growth/no growth model applicable to time-dependent condition 27
Changes of bacterial communities of rainbow trout (Oncorhynchus mykiss) at different processing steps in the production of burgers and their storage life enhancement by an acetate-based preservative 11
The effect of pre-slaughter starvation on muscle protein degradation in sea bream (Sparus aurata): formation of ACE inhibitory peptides and increased digestibility of fillet 10
Impact of multiple hurdles on Listeria monocytogenes dispersion of survivors 3
Totale 8.223
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Categoria #
all - tutte 21.212
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 21.212
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/2019384 0 0 0 0 0 0 0 0 0 0 227 157
2019/20202.196 82 85 61 254 202 408 362 243 114 179 31 175
2020/20211.413 23 155 125 248 125 173 50 112 166 25 171 40
2021/2022758 44 111 20 43 27 34 25 40 11 124 163 116
2022/2023806 100 77 13 91 91 201 12 51 111 15 19 25
2023/2024179 42 12 12 3 31 21 4 7 38 9 0 0
Totale 8.223