IRIS
PAPARELLA, Antonello
 Distribuzione geografica
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Continente #
NA - Nord America 16.902
EU - Europa 12.868
AS - Asia 9.060
SA - Sud America 1.559
AF - Africa 290
OC - Oceania 50
Continente sconosciuto - Info sul continente non disponibili 31
Totale 40.760
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Nazione #
US - Stati Uniti d'America 16.596
IT - Italia 6.075
CN - Cina 2.699
SG - Singapore 2.257
VN - Vietnam 2.242
DE - Germania 1.791
BR - Brasile 1.165
UA - Ucraina 1.088
HK - Hong Kong 828
RU - Federazione Russa 786
GB - Regno Unito 506
SE - Svezia 478
FI - Finlandia 471
IE - Irlanda 427
BE - Belgio 299
NL - Olanda 249
FR - Francia 236
CA - Canada 152
IN - India 139
AR - Argentina 134
MX - Messico 114
ZA - Sudafrica 95
TR - Turchia 88
CO - Colombia 85
ID - Indonesia 84
BD - Bangladesh 79
JP - Giappone 79
ES - Italia 74
PH - Filippine 74
KR - Corea 71
PK - Pakistan 65
EC - Ecuador 63
TW - Taiwan 61
EG - Egitto 52
AT - Austria 50
PL - Polonia 43
IR - Iran 41
RO - Romania 40
TH - Thailandia 40
AU - Australia 36
CH - Svizzera 36
CZ - Repubblica Ceca 33
MA - Marocco 32
EU - Europa 29
IQ - Iraq 29
PE - Perù 29
GR - Grecia 27
DZ - Algeria 26
CL - Cile 25
PY - Paraguay 25
MY - Malesia 24
IL - Israele 23
PT - Portogallo 23
GH - Ghana 20
SA - Arabia Saudita 20
VE - Venezuela 19
DK - Danimarca 16
NP - Nepal 16
KE - Kenya 15
LT - Lituania 15
AE - Emirati Arabi Uniti 14
RS - Serbia 14
DO - Repubblica Dominicana 13
AZ - Azerbaigian 12
HU - Ungheria 12
NZ - Nuova Zelanda 12
TN - Tunisia 12
UZ - Uzbekistan 12
LB - Libano 11
ME - Montenegro 11
NG - Nigeria 11
AL - Albania 10
BO - Bolivia 9
NO - Norvegia 9
SY - Repubblica araba siriana 9
HR - Croazia 8
LK - Sri Lanka 8
BG - Bulgaria 7
JM - Giamaica 7
LV - Lettonia 7
SK - Slovacchia (Repubblica Slovacca) 7
BY - Bielorussia 5
CM - Camerun 5
TT - Trinidad e Tobago 5
UY - Uruguay 5
AM - Armenia 4
JO - Giordania 4
KH - Cambogia 4
KZ - Kazakistan 4
OM - Oman 4
PA - Panama 4
SI - Slovenia 4
SN - Senegal 4
ET - Etiopia 3
KG - Kirghizistan 3
MT - Malta 3
PS - Palestinian Territory 3
BA - Bosnia-Erzegovina 2
BB - Barbados 2
BF - Burkina Faso 2
Totale 40.719
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Città #
Fairfield 1.771
Dong Ket 1.720
Chandler 1.481
Jacksonville 1.310
Houston 1.208
Woodbridge 1.167
Ashburn 951
Hong Kong 815
Singapore 798
Wilmington 755
Ann Arbor 744
Seattle 742
Dearborn 700
Cambridge 590
Beijing 545
The Dalles 422
Dublin 402
Rome 398
Nanjing 396
Teramo 330
Falkenstein 311
Milan 308
Shanghai 284
Brussels 268
Moscow 261
Helsinki 253
Princeton 249
Lawrence 246
Boardman 225
New York 206
Ho Chi Minh City 184
Nanchang 180
Kunming 154
Munich 138
Pescara 122
Des Moines 112
Hanoi 100
São Paulo 99
Naples 97
Palermo 95
Turin 95
Düsseldorf 94
Guangzhou 94
Los Angeles 87
San Diego 85
Bari 84
Florence 84
Bologna 78
Redwood City 68
Tianjin 67
Rottofreno 65
Hangzhou 64
Council Bluffs 62
Hefei 51
Dallas 47
London 47
Padova 46
Tokyo 46
Verona 45
Rio de Janeiro 42
San Mateo 41
Johannesburg 40
Roseto Degli Abruzzi 39
Ancona 38
Chicago 38
Frankfurt am Main 37
Parma 36
Changchun 35
Lanzhou 35
Nuremberg 34
Ottawa 34
Shenyang 33
Catania 32
Mexico City 32
Perugia 32
Venice 31
Jinan 30
Norwalk 30
Modena 29
Dormagen 28
Orange 28
Santa Clara 28
Messina 27
Vienna 27
Brooklyn 26
Città Sant'Angelo 26
Montesilvano Marina 26
Durban 25
Taipei 25
Toronto 25
Bangkok 24
Belo Horizonte 24
Bogotá 23
Boston 23
Haiphong 23
Jakarta 23
Assago 22
Campinas 22
Casarile 22
Ravenna 22
Totale 23.663
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Nome #
Determinazione di Listeria monocytogenes e Salmonella spp. in campioni di alimenti mediante tre diverse metodiche 854
Qualità microbiologica di prodotti lattiero-caseari in un caseificio marchigiano 725
Valutazione della conformità ai criteri di igiene di processo di carcasse bovine in un macello della regione Marche 709
Food fraud: Detection, control and strategies 576
Oli essenziali e idrolati per il controllo dei microrganismi nei vegetali freschi. 565
Valutazione del profilo microbiologico e chimico in un impianto pilota per la coltivazione di spirulina 419
Evoluzione delle caratteristiche microbiologiche e chimico-fisiche in Longissimus dorsi di scottona marchigiana durante un processo di dry aging in condizioni controllate 409
A survey on bacteria isolated as hydrogen sulfide- producers from marine fish 375
Igiene nei processi alimentari. Progettazione della sicurezza degli alimenti. Con ebook. Con risorse online 344
Effect of diet supplementation with Ascophyllum nodosum on cow milk composition and microbiota 335
In vitro antioxidant and antimicrobial activity of Cannabis sativa L. cv ʻFutura 75ʼ essential oil 314
Thymus vulgaris (red thyme) and Caryophyllus aromaticus (clove) essential oils to control spoilage microorganisms in pork under modified atmosphere 310
Capitolo 13: Virus, viroidi e prioni 299
Salmonella enterica adhesion: Effect of Cinnamomum zeylanicum essential oil on lettuce 276
Food-Borne Transmission of Staphylococci 271
Influence of incubation conditions on biofilm formation by Pseudomonas fluorescens isolated from dairy products and dairy manufacturing plants 264
Valutazione delle cariche microbiche su superfici a contatto con gli alimenti in macellerie abruzzesi dopo sanificazione 259
Exploring the bacterial microbiota of colombian fermented maize dough "Masa agria" (Maiz añejo) 252
Lavandula x intermedia and Lavandula angustifolia essential oils: phytochemical composition and antimicrobial activity against foodborne pathogens 252
Safety and quality assurance in the domestic swine production chain 250
Effect of Origanum vulgare Essential Oil on Biofilm Formation and Motility Capacity of Pseudomonas fluorescens Strains Isolated from Discoloured Mozzarella Cheese 248
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) 246
Hydrosols: Biological activity and potential as antimicrobials for food applications 244
Crescita di Staphylococcus aureus enterotossico e produzione di termonucleasi durante la stagionatura di salame italiano tipo cacciatore 243
A morphological, enzymatic and metabolic approach to elucidate apoptotic-like cell death in fungi exposed to h- and α-molybdenum trioxide nanoparticles 242
Plant-based intervention strategies for Listeria monocytogenes control in foods. 235
Characterization of Essential Oils Obtained from Abruzzo Autochthonous Plants: Antioxidant and Antimicrobial Activities Assessment for Food Application 235
Potential of: Borojoa patinoi Cuatrecasas water extract to inhibit nosocomial antibiotic resistant bacteria and cancer cell proliferation in vitro 233
Antimicrobial activity of Austroeupatorium inulaefolium (H.B.K.) against intracellular and extracellular organisms 232
Cellular and metabolic approaches to investigate the effects of graphene and graphene oxide in the fungi Aspergillus flavus and Aspergillus niger 226
Chapter 6: Fermented sausages: a potential source of biogenic amines 223
Flow cytometric assessment of the antimicrobial activity of essential oils against Listeria monocytogenes 217
Interaction between Galactomyces geotrichum KL20B, Lactobacillus plantarum LAT3 and Enterococcus faecalis KE06 during Milk Fermentation. 214
Detection and identification of wild yeasts in Champus, a fermented Colombian maize beverage 205
Salmonella enterica and Listeria monocytogenes inactivation dynamics after treatment with selected essential oils 205
Control of household mycoflora in fermented sausages using phenolic fractions from olive mill wastewaters 204
Salagione a vuoto pulsato di carne suina: strategie di depurazione per il riutilizzo di salamoie esauste 204
Flow cytometric assessment of the antimicrobial activity of essential oils against Listeria monocytogenes 202
Anthocyanins in Folk Medicine: Local Traditions, Sources, Compounds and Related Aspects 202
Growth and metabolites production by Penicillium brevicompactum in yoghurt 201
Diversity of food-borne Bacillus volatile compounds and influence on fungal growth 201
Biofilm formation, pigment production and motility in Pseudomonas spp. isolated from the dairy industry 200
In vitro effect of the common culinary herb winter savory (Satureja montana) against the infamous food pathogen campylobacter jejuni 200
Comparison of the compositional, microbiological, biochemical and volatile profile characteristics of three Italian PDO fermented sausages 197
Traditional Fermented Foods and Beverages from a Microbiological and Nutritional Perspective: The Colombian Heritage 195
Colletotrichum gloesporioides inhibition using chitosan-Ruta graveolens L essential oil coatings: Studies in vitro and in situ on Carica papaya fruit 193
Sub-lethal concentrations of Colombian Austroeupatorium inulifolium (H.B.K.) essential oil and its effect on fungal growth and the production of enzymes 192
Application of Central Composite Design to evaluate the antilisterial activity of hydro-alcohol berry extract of Myrtus communis L. 190
Effects of milk treatment with dynamic high pressure on microbial populations, and lipolytic and proteolytic profiles of Crescenza cheese 190
Application of nine air-dried Capsicum annum cultivars as food preservative: Micronutrient content, antioxidant activity, and foodborne pathogens inhibitory effects 190
Yeasts from Colombian Kumis as source of peptides with Angiotensin I converting enzyme (ACE) inhibitory activity in milk 189
Enterococcus populations in Pecorino Abruzzese cheese: biodiversity and safety aspects 187
Valutazioni microbiologiche sulle superfici in vari supermercati della grande distribuzione organizzata del centro Italia 183
Human brucellosis: Incidence, prevention and strategies for control 180
A GROWTH PATTERN AND BIODIVERSITY OF YEASTS ISOLATED FROM ITALIAN COPPA 180
Behaviour of Listeria monocytogenes in anchovies during marination 179
Volatile compounds produced in wine by Colombian wild Saccharomyces cerevisiae strains 178
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 177
Effects of milk treatment with dynamic high pressure on microbial populations, and lipolytic and proteolytic profiles of Crescenza cheese 177
Chitosan coating inhibits the growth of listeria monocytogenes and extends the shelf life of vacuum-packed pork loins at 4 ◦ C 177
Salting by vacuum brine impregnation in nitrite-free lonza: Effect on Enterobacteriaceae 174
Evaluation of metabolic activities of enterococci isolated from Pecorino Abruzzese cheese. 172
Safety by Control of Water Activity: Drying, Smoking, and Salt or Sugar Addition 172
Chitosan coatings enriched with essential oils: Effects on fungi involve in fruit decay and mechanisms of action 169
Prevalence of Foodborne Diseases in the European Union 168
IMPACT OF HIGH HYDROSTATIC PRESSURE (HP) ON THE BAI INDEX OF SALTED COD (BACCALÀ) DURING REFRIGERATED STORAGE 167
Antibacterial activity of thyme and oregano essential oils against Listeria monocytogenes 166
Efficacia di trattamenti con ipoclorito di sodio su ceppi di Listeria monocytogenes di origine ittica 164
Microbiological characteristics of Kumis, a traditional fermented Colombian milk, with particular emphasis on enterococci population 164
Flow cytometry applications in food safety studies 164
Chitosan boosts the antimicrobial activity of Origanum vulgare essential oil in modified atmosphere packaged pork 163
A proteomic approach to analyze the response of Listeria monocytogenes to different environmental conditions 159
Caratteristiche microbiologiche di alimenti ed acque per la zootecnia. Tecnica molitoria 159
Molecular identification and osmotolerant profile of wine yeasts that ferment a high sugar grape must 157
Proteolytic activity of Saccharomyces cerevisiae strains associated with Italian dry-fermented sausages in a model system 157
Combination of Multiplex PCR and PCR-Denaturing Gradient Gel Electrophoresis for monitoring common sourdough-associated Lactobacillus species 154
A SURVEY OF SACCAROMYCES POPULATIONS ASSOCIATED WITH WHITE WINE FERMENTATIONS FROM APULIA REGION (SOUTH ITALY) 153
Valutazione della performance di “Fresco Pane”, sacco per la conservazione domestica del pane 153
HACCP e RISK – Previsione, controllo e gestione del rischio alimentare 152
Use of Yarrowia lipolytica strains for the treatment of olive mill wastewater 151
Accreditation procedure for Trichinella spp. Detection in slaughterhouses: The experience of an internal laboratory in Italy 151
Efficacia di trattamenti con ipoclorito di sodio su ceppi di Listeria monocytogenes di origine ittica 150
Growth modelling of the predominant microbial groups in hamburgers in relation to the modulation of atmosphere composition, storage temperature and diameter of meat particle 150
A survey of the Enterobacteriaceae isolated from an artisanal Italian ewes’ cheese (Pecorino Abruzzese 149
Effect of nisin on biogenic amines and shelf life of vacuum packaged rainbow trout (Oncorhynchus mykiss) fillets". 149
Changes Occurring in Spontaneous Maize Fermentation: An Overview 149
Bioactive micro-constituents of ackee arilli (Blighia sapida K.D. Koenig) 148
Ricerca quali-quantitativa di alcune amine biogene in insaccati nel corso della stagionatura 146
Behaviour of Listeria monocytogenes strains isolated from the smoked salmon industry in Salmon Broth and BHI, at different refrigeration temperatures and NaCl concentrations 146
A survey of Saccharomyces populations associated with wine fermentations from the Apulia region (South Italy) 145
A survey of the Enterobacteriaceae strains isolated during industrial production of Italian Lonza 144
Antibiotico resistenza mulitipla in ceppi di stafilococchi isolati da salami. 142
Electronic Paramagnetic Resonance investigation of the activity of Origanum vulgare L. essential oil on the Listeria monocytogenes membrane 142
EPR investigation of Origanum vulgare essential oil effect on Listeria monocytogenes membrane 142
Casing contribution to proteolytic changes and biogenic amines content in the production of an artisanal naturally fermented dry sausage 141
Salmonella enterica Control in Stick Carrots Through Incorporation of Coriander Seeds Essential Oil in Sustainable Washing Treatments 139
Suitability of a rapid gas chromatographic method for total mesophilic bacteria and coliform enumeration in hamburgers 139
Determination of chemical compositions of essential oils by GC-MS analysis related with inhibition of microorganisms in food 138
Characterization of bioactive compounds obtained from Abruzzo autochthonous plants with antioxidant and antimicrobial activities 138
"Criteri di selezione dei principi attivi ad azione disinfettante nella produzione e distribuzione dei prodotti alimentari”, 137
Totale 22.397
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Categoria #
all - tutte 184.226
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 184.226
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20214.529 0 0 0 0 0 522 291 352 676 330 516 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
2024/20257.881 255 268 610 611 444 927 365 563 713 678 633 1.814
2025/20264.898 875 685 954 1.436 868 80 0 0 0 0 0 0
Totale 41.285