IRIS
PAPARELLA, Antonello
 Distribuzione geografica
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Continente #
NA - Nord America 15.315
EU - Europa 10.047
AS - Asia 4.373
SA - Sud America 184
AF - Africa 132
OC - Oceania 40
Continente sconosciuto - Info sul continente non disponibili 31
Totale 30.122
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Nazione #
US - Stati Uniti d'America 15.193
IT - Italia 4.652
VN - Vietnam 1.731
CN - Cina 1.730
DE - Germania 1.586
UA - Ucraina 1.074
SE - Svezia 465
FI - Finlandia 441
SG - Singapore 420
IE - Irlanda 415
GB - Regno Unito 409
BE - Belgio 294
RU - Federazione Russa 185
FR - Francia 182
CA - Canada 90
BR - Brasile 68
IN - India 63
KR - Corea 57
CO - Colombia 56
TR - Turchia 55
NL - Olanda 52
ES - Italia 46
JP - Giappone 42
PH - Filippine 38
ID - Indonesia 33
TW - Taiwan 33
EG - Egitto 32
RO - Romania 32
AU - Australia 30
CH - Svizzera 30
CZ - Repubblica Ceca 30
EU - Europa 29
ZA - Sudafrica 27
MX - Messico 26
TH - Thailandia 24
IR - Iran 22
PE - Perù 22
GR - Grecia 20
HK - Hong Kong 20
GH - Ghana 19
MY - Malesia 18
PK - Pakistan 18
PL - Polonia 18
IL - Israele 17
MA - Marocco 16
AT - Austria 15
DK - Danimarca 15
PT - Portogallo 15
DZ - Algeria 14
EC - Ecuador 12
AR - Argentina 11
NZ - Nuova Zelanda 10
LB - Libano 9
LT - Lituania 9
NG - Nigeria 9
NO - Norvegia 9
RS - Serbia 9
BO - Bolivia 8
HR - Croazia 7
LV - Lettonia 7
ME - Montenegro 7
CL - Cile 6
LK - Sri Lanka 6
BG - Bulgaria 5
HU - Ungheria 5
IQ - Iraq 5
KE - Kenya 5
SK - Slovacchia (Repubblica Slovacca) 5
AE - Emirati Arabi Uniti 4
SY - Repubblica araba siriana 4
AZ - Azerbaigian 3
BD - Bangladesh 3
DO - Repubblica Dominicana 3
KH - Cambogia 3
SA - Arabia Saudita 3
AL - Albania 2
AM - Armenia 2
BJ - Benin 2
CM - Camerun 2
KG - Kirghizistan 2
PA - Panama 2
SD - Sudan 2
SM - San Marino 2
TN - Tunisia 2
UZ - Uzbekistan 2
XK - ???statistics.table.value.countryCode.XK??? 2
CI - Costa d'Avorio 1
EE - Estonia 1
IS - Islanda 1
JO - Giordania 1
KW - Kuwait 1
KZ - Kazakistan 1
LA - Repubblica Popolare Democratica del Laos 1
MD - Moldavia 1
MN - Mongolia 1
SI - Slovenia 1
SN - Senegal 1
SV - El Salvador 1
TJ - Tagikistan 1
VE - Venezuela 1
Totale 30.122
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Città #
Fairfield 1.771
Dong Ket 1.720
Chandler 1.481
Jacksonville 1.306
Houston 1.200
Woodbridge 1.166
Ashburn 799
Wilmington 755
Ann Arbor 744
Seattle 738
Dearborn 700
Cambridge 590
Dublin 395
Nanjing 395
Teramo 327
Singapore 318
Falkenstein 311
Brussels 268
Beijing 255
Rome 254
Princeton 249
Lawrence 246
Helsinki 241
Boardman 221
Milan 218
Nanchang 179
New York 170
Kunming 154
Des Moines 111
Düsseldorf 92
San Diego 84
Palermo 83
Turin 83
Pescara 74
Bari 71
Redwood City 68
Hangzhou 59
Guangzhou 55
Naples 54
Florence 52
Bologna 51
Hefei 50
Munich 44
Shanghai 44
Los Angeles 41
Padova 40
San Mateo 40
Roseto Degli Abruzzi 39
Tianjin 39
Verona 37
Changchun 35
London 34
Ancona 33
Lanzhou 33
Ottawa 33
Shenyang 32
Tokyo 32
Norwalk 30
Dallas 29
Dormagen 28
Jinan 28
Orange 28
Parma 28
Catania 24
Modena 24
Perugia 22
Ravenna 22
Messina 21
Brno 20
Taipei 20
Accra 18
Alexandria 18
Zhengzhou 17
Fuzhou 16
Jiaxing 16
Mumbai 16
Silvi Paese 16
Changsha 15
Kilburn 15
Lappeenranta 15
Ningbo 15
Salerno 15
Sassari 15
Shenzhen 15
Venice 15
Hounslow 14
Toronto 14
Trento 14
Vienna 14
Bogotá 13
Brescia 13
Campobasso 13
Chieti 13
Hanover 13
Jerusalem 13
Mexico 13
Mountain View 13
Napoli 13
Paris 13
San Benedetto del Tronto 13
Totale 19.474
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Nome #
Determinazione di Listeria monocytogenes e Salmonella spp. in campioni di alimenti mediante tre diverse metodiche 625
Qualità microbiologica di prodotti lattiero-caseari in un caseificio marchigiano 563
Valutazione della conformità ai criteri di igiene di processo di carcasse bovine in un macello della regione Marche 494
Food fraud: Detection, control and strategies 476
Oli essenziali e idrolati per il controllo dei microrganismi nei vegetali freschi. 442
Valutazione del profilo microbiologico e chimico in un impianto pilota per la coltivazione di spirulina 339
A survey on bacteria isolated as hydrogen sulfide- producers from marine fish 333
Effect of diet supplementation with Ascophyllum nodosum on cow milk composition and microbiota 295
Evoluzione delle caratteristiche microbiologiche e chimico-fisiche in Longissimus dorsi di scottona marchigiana durante un processo di dry aging in condizioni controllate 286
Capitolo 13: Virus, viroidi e prioni 261
In vitro antioxidant and antimicrobial activity of Cannabis sativa L. cv ʻFutura 75ʼ essential oil 261
Thymus vulgaris (red thyme) and Caryophyllus aromaticus (clove) essential oils to control spoilage microorganisms in pork under modified atmosphere 257
Salmonella enterica adhesion: Effect of Cinnamomum zeylanicum essential oil on lettuce 241
Influence of incubation conditions on biofilm formation by Pseudomonas fluorescens isolated from dairy products and dairy manufacturing plants 238
Effect of Origanum vulgare Essential Oil on Biofilm Formation and Motility Capacity of Pseudomonas fluorescens Strains Isolated from Discoloured Mozzarella Cheese 224
Exploring the bacterial microbiota of colombian fermented maize dough "Masa agria" (Maiz añejo) 221
Food-Borne Transmission of Staphylococci 221
Potential of: Borojoa patinoi Cuatrecasas water extract to inhibit nosocomial antibiotic resistant bacteria and cancer cell proliferation in vitro 209
Antimicrobial activity of Austroeupatorium inulaefolium (H.B.K.) against intracellular and extracellular organisms 203
Lavandula x intermedia and Lavandula angustifolia essential oils: phytochemical composition and antimicrobial activity against foodborne pathogens 203
Chitosan films incorporated with Thymus capitatus essential oil: mechanical properties and antimicrobial activity against degradative bacterial species isolated from tuna (Thunnus sp.) and swordfish (Xiphias gladius) 200
Valutazione delle cariche microbiche su superfici a contatto con gli alimenti in macellerie abruzzesi dopo sanificazione 200
Flow cytometric assessment of the antimicrobial activity of essential oils against Listeria monocytogenes 199
Characterization of Essential Oils Obtained from Abruzzo Autochthonous Plants: Antioxidant and Antimicrobial Activities Assessment for Food Application 195
Cellular and metabolic approaches to investigate the effects of graphene and graphene oxide in the fungi Aspergillus flavus and Aspergillus niger 195
Plant-based intervention strategies for Listeria monocytogenes control in foods. 194
Hydrosols: Biological activity and potential as antimicrobials for food applications 191
Chapter 6: Fermented sausages: a potential source of biogenic amines 188
Crescita di Staphylococcus aureus enterotossico e produzione di termonucleasi durante la stagionatura di salame italiano tipo cacciatore 185
Flow cytometric assessment of the antimicrobial activity of essential oils against Listeria monocytogenes 184
Detection and identification of wild yeasts in Champus, a fermented Colombian maize beverage 184
Comparison of the compositional, microbiological, biochemical and volatile profile characteristics of three Italian PDO fermented sausages 182
Growth and metabolites production by Penicillium brevicompactum in yoghurt 181
Salagione a vuoto pulsato di carne suina: strategie di depurazione per il riutilizzo di salamoie esauste 180
Diversity of food-borne Bacillus volatile compounds and influence on fungal growth 178
Interaction between Galactomyces geotrichum KL20B, Lactobacillus plantarum LAT3 and Enterococcus faecalis KE06 during Milk Fermentation. 178
A morphological, enzymatic and metabolic approach to elucidate apoptotic-like cell death in fungi exposed to h- and α-molybdenum trioxide nanoparticles 176
Effects of milk treatment with dynamic high pressure on microbial populations, and lipolytic and proteolytic profiles of Crescenza cheese 173
Enterococcus populations in Pecorino Abruzzese cheese: biodiversity and safety aspects 172
Control of household mycoflora in fermented sausages using phenolic fractions from olive mill wastewaters 170
Salmonella enterica and Listeria monocytogenes inactivation dynamics after treatment with selected essential oils 170
Sub-lethal concentrations of Colombian Austroeupatorium inulifolium (H.B.K.) essential oil and its effect on fungal growth and the production of enzymes 169
Traditional Fermented Foods and Beverages from a Microbiological and Nutritional Perspective: The Colombian Heritage 168
Yeasts from Colombian Kumis as source of peptides with Angiotensin I converting enzyme (ACE) inhibitory activity in milk 164
Effect of high pressure homogenization applied individually or in combination with other mild physical or chemical stresses on Bacillus cereus and Bacillus subtilis spore viability 163
Biofilm formation, pigment production and motility in Pseudomonas spp. isolated from the dairy industry 162
In vitro effect of the common culinary herb winter savory (Satureja montana) against the infamous food pathogen campylobacter jejuni 162
Safety and quality assurance in the domestic swine production chain 161
Volatile compounds produced in wine by Colombian wild Saccharomyces cerevisiae strains 159
Salting by vacuum brine impregnation in nitrite-free lonza: Effect on Enterobacteriaceae 159
Behaviour of Listeria monocytogenes in anchovies during marination 155
Application of nine air-dried Capsicum annum cultivars as food preservative: Micronutrient content, antioxidant activity, and foodborne pathogens inhibitory effects 155
Evaluation of metabolic activities of enterococci isolated from Pecorino Abruzzese cheese. 154
Application of Central Composite Design to evaluate the antilisterial activity of hydro-alcohol berry extract of Myrtus communis L. 147
Anthocyanins in Folk Medicine: Local Traditions, Sources, Compounds and Related Aspects 147
Effects of milk treatment with dynamic high pressure on microbial populations, and lipolytic and proteolytic profiles of Crescenza cheese 146
Microbiological characteristics of Kumis, a traditional fermented Colombian milk, with particular emphasis on enterococci population 145
Flow cytometry applications in food safety studies 144
Colletotrichum gloesporioides inhibition using chitosan-Ruta graveolens L essential oil coatings: Studies in vitro and in situ on Carica papaya fruit 142
Combination of Multiplex PCR and PCR-Denaturing Gradient Gel Electrophoresis for monitoring common sourdough-associated Lactobacillus species 140
Safety by Control of Water Activity: Drying, Smoking, and Salt or Sugar Addition 138
Growth modelling of the predominant microbial groups in hamburgers in relation to the modulation of atmosphere composition, storage temperature and diameter of meat particle 137
Use of Yarrowia lipolytica strains for the treatment of olive mill wastewater 135
Molecular identification and osmotolerant profile of wine yeasts that ferment a high sugar grape must 134
A GROWTH PATTERN AND BIODIVERSITY OF YEASTS ISOLATED FROM ITALIAN COPPA 134
Valutazione della performance di “Fresco Pane”, sacco per la conservazione domestica del pane 134
Chitosan coating inhibits the growth of listeria monocytogenes and extends the shelf life of vacuum-packed pork loins at 4 ◦ C 134
Efficacia di trattamenti con ipoclorito di sodio su ceppi di Listeria monocytogenes di origine ittica 133
Efficacia di trattamenti con ipoclorito di sodio su ceppi di Listeria monocytogenes di origine ittica 133
IMPACT OF HIGH HYDROSTATIC PRESSURE (HP) ON THE BAI INDEX OF SALTED COD (BACCALÀ) DURING REFRIGERATED STORAGE 133
Effect of nisin on biogenic amines and shelf life of vacuum packaged rainbow trout (Oncorhynchus mykiss) fillets". 133
HACCP e RISK – Previsione, controllo e gestione del rischio alimentare 133
Ricerca quali-quantitativa di alcune amine biogene in insaccati nel corso della stagionatura 130
Antibacterial activity of thyme and oregano essential oils against Listeria monocytogenes 130
Behaviour of Listeria monocytogenes strains isolated from the smoked salmon industry in Salmon Broth and BHI, at different refrigeration temperatures and NaCl concentrations 129
Chitosan coatings enriched with essential oils: Effects on fungi involve in fruit decay and mechanisms of action 128
Proteolytic activity of Saccharomyces cerevisiae strains associated with Italian dry-fermented sausages in a model system 127
Caratteristiche microbiologiche di alimenti ed acque per la zootecnia. Tecnica molitoria 125
Characterization of sourdough lactic acid bacteria based on genotypic and cell wall protein analyses 124
Suitability of a rapid gas chromatographic method for total mesophilic bacteria and coliform enumeration in hamburgers 123
Chitosan boosts the antimicrobial activity of Origanum vulgare essential oil in modified atmosphere packaged pork 122
Il rischio microbiologico degli alimenti: sicurezza Alimentare e bioconservazione 120
A SURVEY OF SACCAROMYCES POPULATIONS ASSOCIATED WITH WHITE WINE FERMENTATIONS FROM APULIA REGION (SOUTH ITALY) 120
Igiene nei processi alimentari. Progettazione della sicurezza degli alimenti. Con ebook. Con risorse online 119
INNOVATION IN MEAT PROCESSING: QUALITY OF ITALIAN "LONZA" SUBJECTED TO SALTING BY VACUUM IMPREGNATION 118
A survey of the Enterobacteriaceae isolated from an artisanal Italian ewes’ cheese (Pecorino Abruzzese 117
Prevalence of Foodborne Diseases in the European Union 116
Electronic Paramagnetic Resonance investigation of the activity of Origanum vulgare L. essential oil on the Listeria monocytogenes membrane 115
A survey of Saccharomyces populations associated with wine fermentations from the Apulia region (South Italy) 111
Bioactive micro-constituents of ackee arilli (Blighia sapida K.D. Koenig) 111
Accreditation procedure for Trichinella spp. Detection in slaughterhouses: The experience of an internal laboratory in Italy 111
Technological characterization of enterococci isolated from the Italian ewes’ cheese Pecorino Abruzzese 110
Effetto di oli essenziali di oregano, canella e chiodi di garofano sulla dinamica di sviluppo di Salmonella. 110
Determination of chemical compositions of essential oils by GC-MS analysis related with inhibition of microorganisms in food 110
EPR investigation of Origanum vulgare essential oil effect on Listeria monocytogenes membrane 110
Salmonella enterica Control in Stick Carrots Through Incorporation of Coriander Seeds Essential Oil in Sustainable Washing Treatments 110
Innovation in meat processing: quality of Italian “Lonza”, cured by vacuum impregnation 109
A survey of the Enterobacteriaceae strains isolated during industrial production of Italian Lonza 109
Attività antimicrobica di oli essenziali di Origanum vulgare L., Thymus vulgaris L. e Cinnamomum zeylanicum L. nei confronti di Listeria monocytogenes. 108
Characterization of bioactive compounds obtained from Abruzzo autochthonous plants with antioxidant and antimicrobial activities 108
Totale 18.100
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Categoria #
all - tutte 123.421
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 123.421
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20203.502 0 0 0 0 422 707 695 633 318 337 111 279
2020/20215.999 188 335 320 185 442 522 291 352 676 330 516 1.842
2021/20223.082 170 329 259 218 270 124 143 403 235 162 664 105
2022/20235.288 634 233 127 571 679 885 133 493 756 333 294 150
2023/20242.591 273 264 364 249 133 354 219 171 35 157 157 215
2024/20252.093 255 268 610 612 348 0 0 0 0 0 0 0
Totale 30.599