IRIS
STECCHINI, Mara Lucia
 Distribuzione geografica
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Continente #
NA - Nord America 6.312
EU - Europa 1.838
AS - Asia 1.102
SA - Sud America 127
AF - Africa 26
Continente sconosciuto - Info sul continente non disponibili 8
OC - Oceania 6
Totale 9.419
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Nazione #
US - Stati Uniti d'America 6.241
SG - Singapore 583
UA - Ucraina 556
IT - Italia 382
CN - Cina 351
DE - Germania 248
FI - Finlandia 177
RU - Federazione Russa 135
BR - Brasile 117
IE - Irlanda 90
SE - Svezia 69
CA - Canada 65
GB - Regno Unito 63
IN - India 39
KR - Corea 30
FR - Francia 27
TR - Turchia 26
BE - Belgio 16
VN - Vietnam 16
IR - Iran 12
NL - Olanda 12
ES - Italia 10
RO - Romania 10
ZA - Sudafrica 10
EU - Europa 8
CH - Svizzera 7
PK - Pakistan 7
AU - Australia 6
CZ - Repubblica Ceca 6
DZ - Algeria 5
MA - Marocco 5
OM - Oman 5
TW - Taiwan 5
AT - Austria 4
HK - Hong Kong 4
IQ - Iraq 4
PT - Portogallo 4
AR - Argentina 3
BD - Bangladesh 3
DK - Danimarca 3
GR - Grecia 3
HR - Croazia 3
ID - Indonesia 3
MX - Messico 3
PL - Polonia 3
AE - Emirati Arabi Uniti 2
DO - Repubblica Dominicana 2
EE - Estonia 2
IL - Israele 2
KG - Kirghizistan 2
LT - Lituania 2
PE - Perù 2
RS - Serbia 2
SA - Arabia Saudita 2
TG - Togo 2
UZ - Uzbekistan 2
VE - Venezuela 2
AL - Albania 1
AZ - Azerbaigian 1
BG - Bulgaria 1
BO - Bolivia 1
CI - Costa d'Avorio 1
EC - Ecuador 1
JP - Giappone 1
MY - Malesia 1
NO - Norvegia 1
PY - Paraguay 1
SC - Seychelles 1
SK - Slovacchia (Repubblica Slovacca) 1
SN - Senegal 1
SV - El Salvador 1
TH - Thailandia 1
TN - Tunisia 1
Totale 9.419
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Città #
Woodbridge 809
Houston 750
Ann Arbor 728
Fairfield 622
Dearborn 396
Jacksonville 382
Chandler 372
Singapore 332
Seattle 258
Wilmington 256
Ashburn 255
Cambridge 207
Udine 138
Boardman 112
Beijing 110
Princeton 95
Dublin 90
Ottawa 52
San Diego 37
Nanjing 36
Hefei 29
Kunming 28
Seoul 26
Ogden 23
Dallas 21
Izmir 21
New York 17
San Mateo 16
Norwalk 15
Dong Ket 13
Des Moines 12
Milan 12
Nanchang 12
Trieste 12
Brussels 11
Guangzhou 11
Jinan 10
Santa Clara 10
Los Angeles 9
Frankfurt am Main 8
Jalgaon 8
Rome 8
Baotou 7
Calcinate 7
Düsseldorf 7
Madrid 7
Olgiate Comasco 7
Trecastagni 7
Augusta 6
Belo Horizonte 6
Brno 6
Monmouth Junction 6
Changsha 5
Chengdu 5
Chongqing 5
Curitiba 5
Falls Church 5
Johannesburg 5
Leawood 5
Ningbo 5
Shenyang 5
Wenzhou 5
Ardabil 4
Baghdad 4
Grandate 4
Hangzhou 4
Hebei 4
Hong Kong 4
Lauterbourg 4
Marche 4
Mirano 4
Mumbai 4
Pignone 4
Redmond 4
Shenzhen 4
São Paulo 4
Taipei 4
Toronto 4
Andover 3
Athens 3
Aveiro 3
Bolzano 3
Calarasi 3
Fuzhou 3
Grafing 3
Harbin 3
Islamabad 3
Jiaxing 3
Lahore 3
Legnaro 3
Maringá 3
Melbourne 3
Nuremberg 3
Padova 3
Phoenix 3
Portsmouth 3
Romano 3
Rozzano 3
Sannicandro di Bari 3
Seeb 3
Totale 6.615
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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 426
The effect of slaughtering methods on actin degradation and on muscle quality attributes of farmed European sea bass (Dicentrarchus labrax). 177
Determination of peroxy radical-scavenging of lactic acid bacteria 171
Antibiotic and disinfectant susceptibility in Enterobacteriaceae isolated from minced meat 167
Involvement of alanine racemase in germination of Bacillus cereus spores lacking an intact exosporium 164
A web-based application customized to food safety requirements of small-sized enterprises 162
Design and performances of a constant temperature (-1.5 °C) compartment for domestic refrigerators 159
Praedicere Possumus, un’applicazione web per la microbiologia predittiva finalizzata al controllo della salubrità degli alimenti 156
Investigation of the ability of proteolytic Clostridium botulinum to multiply and produce toxin in fresh Italian pasta 153
Properties of wheat dough at sub-zero temperatures and freeze tolerance of a baker's yeast (Saccharomyces cerevisiae) 149
Actin proteolysis in San Daniele dry-cured ham 145
Carnosine increases irradiation resistance of Aeromonas hydrophila in minced turkey meat 142
Changes of physicochemical, microbiological, and textural properties during ripening of Italian low-acid sausages. Proteolysis, sensory and volatile profiles 137
Behavior of Listeria monocytogenes in Mozzarella cheese in presence of Lactococcus lactis 137
Effects of sugars in growth media, diluents and enumeration media on survival and recovery of Saccharomyces cerevisiae heated in peach puree 135
Prevalence of Clostridium species and behaviour of Clostridium botulinum in gnocchi, a REPFED of italian origin 134
EFFECT OF MAILLARD REACTION PRODUCTS ON PROTEASES ACTIVITY IN VITRO 134
The effect of the pre-slaughter feeding/fasting schedule on post mortem quality traits of rainbow trout 134
Actin proteolysis in San Daniele dry-cured ham 133
Growth of Bacillus cereus on solid media as affected by agar, sodium chloride, and potassium sorbate 130
Prevalence and behaviour of Bacillus cereus in a REPFED of Italian origin 129
Protein breakdown and volatile profile of low-acid sausages from crossbreed pigs 129
A simplified approach for modelling the bacterial growth/no growth boundary 126
Bacillus cereus cell and spore properties as influenced by the micro-structure of the medium 125
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) 121
Effect of confinement and starvation on stress parameters in the (Homarus americanus) 119
The food safety management system 118
Thermal inactivation of Aeromonas hydrophila as affected by sodium chloride and ascorbic acid 118
The effect of incubation temperature, sodium chloride and ascorbic acid on the growth kinetics of Aeromonas hydrophila 118
Growth of Listeria monocytogenes as influenced by viscosity and water activity 117
INHIBITION OF LISTERIA MONOCYTOGENES BY LACTOCOCCUS LACTIS SUBSP. LACTIS ISOLATED FROM ITALIAN RAW HAM 117
The behavior of yeast populations in Stracchino cheese packaged under various conditions 116
A human stunning and killing method applied to marine aquatic species 114
Involvement of alanine racemase in germination of exosporium-damaged Bacillus cereus spores 109
Preparation of a freeze dried yoghurt as a space food 109
Incidence of Aeromonas species in influent and effluent of urban wastewater purification plants 106
Moisture barrier, mechanical and antimicrobial properties of low pH pectin-soy flour edible film 105
Effect of electron irradiation and packaging atmosphere on the survival of aeromonas hydrophila in minced poultry meat 105
Tertiary myotubes in postnatal growing pig muscle detected by their myosin isoform composition 104
EFFECT OF MAILLARD REACTION-PRODUCTS ON THE GROWTH OF SELECTED FOOD-POISONING MICROORGANISMS 104
A simplified modelling approach to determine the compliance of ready-to-eat meat products with the European Commission safety criteria concerning Listeria monocytogenes 103
Influence of structural properties and kinetic constraints on Bacillus cereus growth. 103
Application of proteomics in food science 102
Influence of agar content on the growth parameters of Bacillus cereus 99
A Bayesian belief representation for the exposure of consumers to non-proteolytic Clostridium botulinum in a minimally processed potato product 95
A simplified growth/no growth modeling approach for the quantification of preservative factors affecting Listeria monocytogenes growt in ready-to-eat-products 95
Survival strategies of Bacillus spores in food 92
Glassy state in Bacillus cereus analyzed by differential scanning calorimetry 90
Glassy state in Bacillus subtilis spore analyzed by differential scanning calorimetry 90
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 89
THE INFLUENCE OF LACTOBACILLUS-PLANTARUM CULTURE INOCULATION ON THE FATE OF STAPHYLOCOCCUS-AUREUS AND SALMONELLA-TYPHIMURIUM IN MONTASIO CHEESE 89
EFFECT OF ESSENTIAL OILS ON AEROMONAS-HYDROPHILA IN A CULTURE-MEDIUM AND IN COOKED PORK 88
An integrated simplified modelling approach established to fulfil safety requirements of ready-to-eat (RTE) products 88
A further extension of the evergreen Gamma concept for modelling the non-thermal inactivation of a variety of foodborne pathogens 88
Dynamics of Salmonella pre-enrichment in buffered peptone water 86
Effect of starvation on welfare parameters in American lobster (Homarus americanus) 85
Myosin degradation products in dry-cured San Daniele ham 83
Comparison of a conventional method and a two step-system for Salmonella isolation from feed products 82
Offerta di approfondimenti per un orientamento formativo e non solo informativo 80
Proteolisi dell’actina nel biceps femoris durante la produzione del prosciutto di San Daniele 80
Correlazioni fra microflora del lattoinnesto e fenomeni alterativi nel formaggio Montasio da tavola 79
Relevance of physical properties in stability of plant food products 79
Bacillus cereus spore properties as influenced by colony development on physically constrained media 77
SURVIVAL AND INJURY OF SACCHAROMYCES-CEREVISIAE AS INFLUENCED BY EXPOSURE TO ORGANIC-ACIDS AND SUCROSE DURING THERMAL-STRESS 75
INFLUENCE OF BREEDING SYSTEMS ON PH AND HISTOCHEMICAL PROPERTIES OF MUSCLE-FIBERS IN PORCINE MUSCULUS-SEMIMEMBRANOSUS 75
Spore surface properties of an exosporium-defective Bacillus cereus strain 72
Bacillus cereus heat resistance as affected by sporulation conditions: colony density and medium structure 70
Probabilistic representation of the exposure of consumers to Clostridium botulinum neurotoxin in a minimally processed potato product 70
Proteomics in food technology: application for safety and quality 69
Interaction of water with surface structures of Bacillus cereus spores 69
Etiology of Gas Defects in montasio Cheese 68
Survival strategies of Bacillus spores in food 68
Detection of Salmonella from minced meat by enzyme immunoassay technique 68
Surface properties as affected bv Bacillus cereus sporulation conditions 66
Caratterizzazione di salami stagionati da suini di razza cinta senese 64
Protein characterization of an exosporium-defective Bacillus cereus strain 64
The COM-Poisson process for stochastic modeling of osmotic inactivation dynamics of Listeria monocytogenes 64
Functional fish: improving nutrition for the elderly 63
Exposure assessment of the foodborne botulism hazard in gnocchi, a minimally processed refrigerated potato product of Italian origin 62
Proteolisi a carico delle proteine mio fibrillari nel prosciutto San Daniele 61
Surface properties of Bacillus cereus as affected by sporulation conditions 60
Filletted and minced freshwater fish stored under modified atmosphere: shelf-life and microbiological changes 60
Il negozio mobile 60
Evaluation of lactic acid and monolaurin to control Listeria monocytogenes on stracchini cheese 60
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 55
COMPARED STUDY OF 3 MEDIUM FOR THE ISOLATION OF SALMONELLAS FROM MECHANICALLY DEBONED POULTRY AND TURKEY MEAT 54
Degradazione proteica e profilo delle sostanze volatili in salami a ridotta acidità prodotti da suini ibridi 53
Praedicere possumus: An Italian web-based application for predictive microbiology to ensure food safety 49
VALUTAZIONE DI PARAMETRI QUALITATIVI E SHELF LIFE DI CARNI CONGELATE DI SELVAGGINA 48
Relationships between the structural properties of the medium and the microbial growth 46
HACCP - CHOOSING THE CRITERIA FOR THE CCP AND FOR THE VERIFYING PHASE 45
SOME OBSERVATIONS ON THE MITOCHONDRIAL ROLE IN THE DEVELOPMENT OF THE PSE CONDITION 42
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 40
PRINCIPLES OF PREDICTIVE MODELING OF MICROBIAL-GROWTH 39
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 30
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 22
Impact of multiple hurdles on Listeria monocytogenes dispersion of survivors 16
Totale 9.523
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Categoria #
all - tutte 31.870
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 31.870
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020206 0 0 0 0 0 0 0 0 0 0 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
2023/2024233 42 12 12 3 31 21 4 7 38 9 13 41
2024/20251.246 42 135 52 111 86 44 98 63 201 194 220 0
Totale 9.523