PELLEGRINI, MICHELA
 Distribuzione geografica
Continente #
NA - Nord America 80
AS - Asia 41
EU - Europa 40
AF - Africa 5
SA - Sud America 2
OC - Oceania 1
Totale 169
Nazione #
US - Stati Uniti d'America 79
SG - Singapore 23
IT - Italia 16
ES - Italia 8
IN - India 6
CN - Cina 4
IE - Irlanda 4
TG - Togo 4
FI - Finlandia 3
FR - Francia 3
AR - Argentina 2
CH - Svizzera 2
JP - Giappone 2
PH - Filippine 2
UA - Ucraina 2
AT - Austria 1
AU - Australia 1
DE - Germania 1
DZ - Algeria 1
HK - Hong Kong 1
IR - Iran 1
KR - Corea 1
MX - Messico 1
VN - Vietnam 1
Totale 169
Città #
Chandler 25
Singapore 19
Boardman 11
Los Angeles 6
Cáceres 4
Dublin 4
Lomé 4
Saint-Remy-les-Chevreuse 3
Granada 2
Karnāl 2
Kyiv 2
Lappeenranta 2
Milan 2
Nakamachi 2
Ogden 2
Princeton 2
San Miguel de Tucumán 2
Santa Clara 2
Valencia 2
Zurich 2
Algiers 1
Chongqing 1
Fayetteville 1
Gwangju 1
Hamburg 1
Helsinki 1
Ho Chi Minh City 1
Hyderabad 1
Melbourne 1
Pignone 1
Ravenna 1
Trieste 1
Udine 1
Vicenza 1
Vienna 1
Zugliano 1
Totale 116
Nome #
Analysis of the Bioprotective Potential of Different Lactic Acid Bacteria Against Listeria monocytogenes in Cold-Smoked Sea Bass, a New Product Packaged Under Vacuum and Stored at 6 ± 2°C 35
Microbial Characterization of Retail Cocoa Powders and Chocolate Bars of Five Brands Sold in Italian Supermarkets 34
Effects of anaerobic and respiratory adaptation of Lacticaseibacillus casei N87 on fermented sausages production 25
Lactic Acid Bacteria as Bioprotective and Health-Promoting Cultures in the Food Industry 21
Evaluation of Different Techniques, including Modified Atmosphere, under Vacuum Packaging, Washing, and Latilactobacillus sakei as a Bioprotective Agent, to Increase the Shelf-Life of Fresh Gutted Sea Bass (Dicentrarchus labrax) and Sea Bream (Sparus aurata) Stored at 6 ± 2 °C 20
Microbial Spoilage of Traditional Goose Sausages Produced in a Northern Region of Italy 17
Effect of polyphosphates and Latilactobacillus sakei on the preservation of cooked ham cubes packaged in a modified atmoshere and stored at different temperatures 16
Improving the Shelf-Life of Fish Burgers Made with a Mix of Sea Bass and Sea Bream Meat by Bioprotective Cultures 13
Microbial and Physico-Chemical Characterization of Cold Smoked Sea Bass (Dicentrarchus labrax), a New Product of Fishery 12
Totale 193
Categoria #
all - tutte 1.636
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 1.636


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/202214 0 0 0 0 0 0 0 8 3 1 0 2
2022/202356 2 3 1 5 9 8 1 3 9 1 11 3
2023/202450 6 7 9 3 7 1 3 0 5 4 2 3
2024/202573 8 18 32 6 9 0 0 0 0 0 0 0
Totale 193