IRIS
STECCHINI, Mara Lucia
 Distribuzione geografica
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Continente #
NA - Nord America 6.926
AS - Asia 2.503
EU - Europa 1.957
SA - Sud America 512
AF - Africa 52
Continente sconosciuto - Info sul continente non disponibili 8
OC - Oceania 6
Totale 11.964
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Nazione #
US - Stati Uniti d'America 6.817
SG - Singapore 1.237
CN - Cina 605
UA - Ucraina 560
BR - Brasile 429
IT - Italia 404
DE - Germania 269
HK - Hong Kong 255
FI - Finlandia 177
VN - Vietnam 159
RU - Federazione Russa 140
IE - Irlanda 91
GB - Regno Unito 90
CA - Canada 81
SE - Svezia 75
IN - India 67
AR - Argentina 33
FR - Francia 31
KR - Corea 30
TR - Turchia 29
ZA - Sudafrica 24
BD - Bangladesh 21
MX - Messico 21
ES - Italia 20
IR - Iran 19
BE - Belgio 16
ID - Indonesia 16
NL - Olanda 15
EC - Ecuador 13
PK - Pakistan 13
PY - Paraguay 11
PL - Polonia 10
RO - Romania 10
EU - Europa 8
IQ - Iraq 8
MA - Marocco 8
CH - Svizzera 7
AU - Australia 6
CO - Colombia 6
CZ - Repubblica Ceca 6
DZ - Algeria 6
LT - Lituania 6
OM - Oman 6
UZ - Uzbekistan 6
AT - Austria 5
JP - Giappone 5
PE - Perù 5
TW - Taiwan 5
VE - Venezuela 5
CL - Cile 4
PT - Portogallo 4
AE - Emirati Arabi Uniti 3
AL - Albania 3
AZ - Azerbaigian 3
DK - Danimarca 3
DO - Repubblica Dominicana 3
GR - Grecia 3
HR - Croazia 3
IL - Israele 3
SA - Arabia Saudita 3
TN - Tunisia 3
UY - Uruguay 3
BO - Bolivia 2
EE - Estonia 2
KG - Kirghizistan 2
KH - Cambogia 2
RS - Serbia 2
TG - Togo 2
BG - Bulgaria 1
BY - Bielorussia 1
CI - Costa d'Avorio 1
CY - Cipro 1
DJ - Gibuti 1
EG - Egitto 1
ET - Etiopia 1
GT - Guatemala 1
JM - Giamaica 1
KE - Kenya 1
KZ - Kazakistan 1
LV - Lettonia 1
LY - Libia 1
MN - Mongolia 1
MY - Malesia 1
NG - Nigeria 1
NO - Norvegia 1
NP - Nepal 1
PR - Porto Rico 1
SC - Seychelles 1
SK - Slovacchia (Repubblica Slovacca) 1
SN - Senegal 1
SR - Suriname 1
SV - El Salvador 1
TH - Thailandia 1
Totale 11.964
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Città #
Woodbridge 809
Houston 757
Ann Arbor 728
Fairfield 622
Singapore 446
Ashburn 430
Dearborn 396
Jacksonville 384
Chandler 372
Seattle 259
Beijing 258
Wilmington 256
Hong Kong 254
Cambridge 207
Udine 138
Boardman 112
Princeton 95
Dallas 93
Dublin 90
Los Angeles 66
Ho Chi Minh City 63
Hefei 58
Ottawa 52
Buffalo 37
San Diego 37
Nanjing 36
São Paulo 33
New York 32
Hanoi 31
Kunming 28
Redondo Beach 26
Seoul 26
Ogden 23
The Dalles 23
Izmir 21
Munich 21
Santa Clara 17
San Mateo 16
Mumbai 15
Norwalk 15
Belo Horizonte 13
Dong Ket 13
Johannesburg 13
Milan 13
Poplar 13
Rio de Janeiro 13
Des Moines 12
Nanchang 12
Phoenix 12
Trieste 12
Brussels 11
Curitiba 11
Guangzhou 11
Jinan 10
Mexico City 10
Brasília 9
Denver 9
Frankfurt am Main 9
Rome 9
Da Nang 8
Jalgaon 8
Madrid 8
Manchester 8
Padua 8
Stockholm 8
Warsaw 8
Augusta 7
Baotou 7
Brooklyn 7
Calcinate 7
Düsseldorf 7
Montreal 7
Olgiate Comasco 7
Porto Alegre 7
Trecastagni 7
Atlanta 6
Brno 6
Chennai 6
Dhaka 6
Monmouth Junction 6
Salvador 6
Shenzhen 6
Toronto 6
Wenzhou 6
Baghdad 5
Boston 5
Changsha 5
Chengdu 5
Chongqing 5
Falls Church 5
Guarulhos 5
Haiphong 5
Leawood 5
Ningbo 5
Shenyang 5
Tashkent 5
Amsterdam 4
Ankara 4
Ardabil 4
Asunción 4
Totale 7.846
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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 442
The effect of slaughtering methods on actin degradation and on muscle quality attributes of farmed European sea bass (Dicentrarchus labrax). 209
Determination of peroxy radical-scavenging of lactic acid bacteria 200
Involvement of alanine racemase in germination of Bacillus cereus spores lacking an intact exosporium 197
Antibiotic and disinfectant susceptibility in Enterobacteriaceae isolated from minced meat 195
A web-based application customized to food safety requirements of small-sized enterprises 193
Design and performances of a constant temperature (-1.5 °C) compartment for domestic refrigerators 189
Praedicere Possumus, un’applicazione web per la microbiologia predittiva finalizzata al controllo della salubrità degli alimenti 179
Carnosine increases irradiation resistance of Aeromonas hydrophila in minced turkey meat 175
The effect of the pre-slaughter feeding/fasting schedule on post mortem quality traits of rainbow trout 172
Investigation of the ability of proteolytic Clostridium botulinum to multiply and produce toxin in fresh Italian pasta 171
Properties of wheat dough at sub-zero temperatures and freeze tolerance of a baker's yeast (Saccharomyces cerevisiae) 168
Actin proteolysis in San Daniele dry-cured ham 167
Behavior of Listeria monocytogenes in Mozzarella cheese in presence of Lactococcus lactis 163
Growth of Listeria monocytogenes as influenced by viscosity and water activity 162
Effect of confinement and starvation on stress parameters in the (Homarus americanus) 162
A simplified approach for modelling the bacterial growth/no growth boundary 161
Actin proteolysis in San Daniele dry-cured ham 158
Effects of sugars in growth media, diluents and enumeration media on survival and recovery of Saccharomyces cerevisiae heated in peach puree 157
Bacillus cereus cell and spore properties as influenced by the micro-structure of the medium 153
Changes of physicochemical, microbiological, and textural properties during ripening of Italian low-acid sausages. Proteolysis, sensory and volatile profiles 153
EFFECT OF MAILLARD REACTION PRODUCTS ON PROTEASES ACTIVITY IN VITRO 153
A human stunning and killing method applied to marine aquatic species 150
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) 149
Protein breakdown and volatile profile of low-acid sausages from crossbreed pigs 148
Growth of Bacillus cereus on solid media as affected by agar, sodium chloride, and potassium sorbate 147
Prevalence and behaviour of Bacillus cereus in a REPFED of Italian origin 147
The food safety management system 146
Preparation of a freeze dried yoghurt as a space food 144
A Bayesian belief representation for the exposure of consumers to non-proteolytic Clostridium botulinum in a minimally processed potato product 143
Prevalence of Clostridium species and behaviour of Clostridium botulinum in gnocchi, a REPFED of italian origin 143
The effect of incubation temperature, sodium chloride and ascorbic acid on the growth kinetics of Aeromonas hydrophila 141
The behavior of yeast populations in Stracchino cheese packaged under various conditions 140
A simplified modelling approach to determine the compliance of ready-to-eat meat products with the European Commission safety criteria concerning Listeria monocytogenes 140
Involvement of alanine racemase in germination of exosporium-damaged Bacillus cereus spores 139
Tertiary myotubes in postnatal growing pig muscle detected by their myosin isoform composition 139
INHIBITION OF LISTERIA MONOCYTOGENES BY LACTOCOCCUS LACTIS SUBSP. LACTIS ISOLATED FROM ITALIAN RAW HAM 139
Application of proteomics in food science 136
Thermal inactivation of Aeromonas hydrophila as affected by sodium chloride and ascorbic acid 136
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 134
Influence of structural properties and kinetic constraints on Bacillus cereus growth. 130
Glassy state in Bacillus cereus analyzed by differential scanning calorimetry 129
EFFECT OF MAILLARD REACTION-PRODUCTS ON THE GROWTH OF SELECTED FOOD-POISONING MICROORGANISMS 129
Glassy state in Bacillus subtilis spore analyzed by differential scanning calorimetry 128
Effect of electron irradiation and packaging atmosphere on the survival of aeromonas hydrophila in minced poultry meat 127
Incidence of Aeromonas species in influent and effluent of urban wastewater purification plants 127
EFFECT OF ESSENTIAL OILS ON AEROMONAS-HYDROPHILA IN A CULTURE-MEDIUM AND IN COOKED PORK 126
Effect of starvation on welfare parameters in American lobster (Homarus americanus) 123
Relevance of physical properties in stability of plant food products 122
A simplified growth/no growth modeling approach for the quantification of preservative factors affecting Listeria monocytogenes growt in ready-to-eat-products 121
A further extension of the evergreen Gamma concept for modelling the non-thermal inactivation of a variety of foodborne pathogens 120
Moisture barrier, mechanical and antimicrobial properties of low pH pectin-soy flour edible film 119
An integrated simplified modelling approach established to fulfil safety requirements of ready-to-eat (RTE) products 118
Interaction of water with surface structures of Bacillus cereus spores 113
THE INFLUENCE OF LACTOBACILLUS-PLANTARUM CULTURE INOCULATION ON THE FATE OF STAPHYLOCOCCUS-AUREUS AND SALMONELLA-TYPHIMURIUM IN MONTASIO CHEESE 112
Comparison of a conventional method and a two step-system for Salmonella isolation from feed products 111
Dynamics of Salmonella pre-enrichment in buffered peptone water 111
Influence of agar content on the growth parameters of Bacillus cereus 111
Survival strategies of Bacillus spores in food 110
Myosin degradation products in dry-cured San Daniele ham 109
Offerta di approfondimenti per un orientamento formativo e non solo informativo 108
Bacillus cereus spore properties as influenced by colony development on physically constrained media 105
Proteolisi dell’actina nel biceps femoris durante la produzione del prosciutto di San Daniele 103
SURVIVAL AND INJURY OF SACCHAROMYCES-CEREVISIAE AS INFLUENCED BY EXPOSURE TO ORGANIC-ACIDS AND SUCROSE DURING THERMAL-STRESS 101
Probabilistic representation of the exposure of consumers to Clostridium botulinum neurotoxin in a minimally processed potato product 100
Correlazioni fra microflora del lattoinnesto e fenomeni alterativi nel formaggio Montasio da tavola 99
Etiology of Gas Defects in montasio Cheese 97
Surface properties as affected bv Bacillus cereus sporulation conditions 95
Detection of Salmonella from minced meat by enzyme immunoassay technique 95
Functional fish: improving nutrition for the elderly 95
Bacillus cereus heat resistance as affected by sporulation conditions: colony density and medium structure 93
Proteomics in food technology: application for safety and quality 93
Protein characterization of an exosporium-defective Bacillus cereus strain 91
Spore surface properties of an exosporium-defective Bacillus cereus strain 91
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 90
Proteolisi a carico delle proteine mio fibrillari nel prosciutto San Daniele 89
Caratterizzazione di salami stagionati da suini di razza cinta senese 88
Survival strategies of Bacillus spores in food 87
The COM-Poisson process for stochastic modeling of osmotic inactivation dynamics of Listeria monocytogenes 87
Surface properties of Bacillus cereus as affected by sporulation conditions 86
INFLUENCE OF BREEDING SYSTEMS ON PH AND HISTOCHEMICAL PROPERTIES OF MUSCLE-FIBERS IN PORCINE MUSCULUS-SEMIMEMBRANOSUS 85
Exposure assessment of the foodborne botulism hazard in gnocchi, a minimally processed refrigerated potato product of Italian origin 81
Filletted and minced freshwater fish stored under modified atmosphere: shelf-life and microbiological changes 80
Il negozio mobile 80
Degradazione proteica e profilo delle sostanze volatili in salami a ridotta acidità prodotti da suini ibridi 78
Evaluation of lactic acid and monolaurin to control Listeria monocytogenes on stracchini cheese 77
VALUTAZIONE DI PARAMETRI QUALITATIVI E SHELF LIFE DI CARNI CONGELATE DI SELVAGGINA 74
COMPARED STUDY OF 3 MEDIUM FOR THE ISOLATION OF SALMONELLAS FROM MECHANICALLY DEBONED POULTRY AND TURKEY MEAT 73
PRINCIPLES OF PREDICTIVE MODELING OF MICROBIAL-GROWTH 68
SOME OBSERVATIONS ON THE MITOCHONDRIAL ROLE IN THE DEVELOPMENT OF THE PSE CONDITION 65
Relationships between the structural properties of the medium and the microbial growth 62
Praedicere possumus: An Italian web-based application for predictive microbiology to ensure food safety 62
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 61
HACCP - CHOOSING THE CRITERIA FOR THE CCP AND FOR THE VERIFYING PHASE 56
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 55
Impact of multiple hurdles on Listeria monocytogenes dispersion of survivors 41
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 41
Totale 12.068
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Categoria #
all - tutte 40.573
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 40.573
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021737 0 0 0 0 0 173 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
2023/2024233 42 12 12 3 31 21 4 7 38 9 13 41
2024/20251.794 42 135 52 111 86 44 98 63 201 194 256 512
2025/20261.997 241 317 352 446 496 145 0 0 0 0 0 0
Totale 12.068