SCHIRONE, MARIA
 Distribuzione geografica
Continente #
NA - Nord America 9.419
EU - Europa 7.141
AS - Asia 2.916
SA - Sud America 132
AF - Africa 131
OC - Oceania 62
Continente sconosciuto - Info sul continente non disponibili 32
Totale 19.833
Nazione #
US - Stati Uniti d'America 9.279
IT - Italia 3.531
VN - Vietnam 1.186
CN - Cina 1.144
DE - Germania 760
UA - Ucraina 727
FI - Finlandia 338
SE - Svezia 318
GB - Regno Unito 291
IE - Irlanda 286
BE - Belgio 264
FR - Francia 215
CA - Canada 97
IN - India 80
RU - Federazione Russa 77
BR - Brasile 69
ES - Italia 63
TR - Turchia 60
SG - Singapore 59
IR - Iran 51
JP - Giappone 51
KR - Corea 46
AU - Australia 42
MX - Messico 38
NL - Olanda 35
MY - Malesia 32
NO - Norvegia 32
PL - Polonia 32
EG - Egitto 31
EU - Europa 30
HK - Hong Kong 30
TW - Taiwan 30
PH - Filippine 29
ID - Indonesia 28
ZA - Sudafrica 28
GR - Grecia 27
PE - Perù 27
CH - Svizzera 26
RO - Romania 26
TH - Thailandia 22
IL - Israele 20
NZ - Nuova Zelanda 19
PK - Pakistan 19
GH - Ghana 18
DZ - Algeria 16
PT - Portogallo 16
CO - Colombia 15
CZ - Repubblica Ceca 14
NG - Nigeria 13
DK - Danimarca 11
CL - Cile 10
HR - Croazia 10
LB - Libano 9
SK - Slovacchia (Repubblica Slovacca) 7
AT - Austria 6
EC - Ecuador 6
ME - Montenegro 6
BA - Bosnia-Erzegovina 5
BD - Bangladesh 5
IQ - Iraq 5
LY - Libia 5
BG - Bulgaria 4
SY - Repubblica araba siriana 4
AL - Albania 3
AR - Argentina 3
PA - Panama 3
RS - Serbia 3
RW - Ruanda 3
SN - Senegal 3
TN - Tunisia 3
BJ - Benin 2
CM - Camerun 2
ET - Etiopia 2
HU - Ungheria 2
KE - Kenya 2
LV - Lettonia 2
MD - Moldavia 2
SA - Arabia Saudita 2
SD - Sudan 2
SI - Slovenia 2
XK - ???statistics.table.value.countryCode.XK??? 2
BW - Botswana 1
CR - Costa Rica 1
DO - Repubblica Dominicana 1
GU - Guam 1
KH - Cambogia 1
KZ - Kazakistan 1
LK - Sri Lanka 1
OM - Oman 1
UY - Uruguay 1
VE - Venezuela 1
Totale 19.833
Città #
Dong Ket 1.181
Chandler 1.034
Fairfield 957
Jacksonville 874
Woodbridge 618
Dearborn 538
Houston 517
Ann Arbor 503
Wilmington 453
Ashburn 409
Seattle 365
Cambridge 304
Nanjing 271
Dublin 262
Brussels 252
Helsinki 203
Rome 196
Princeton 174
Beijing 172
Lawrence 170
Teramo 160
Boardman 155
Milan 136
Nanchang 121
New York 108
Kunming 93
Des Moines 73
Palermo 68
Pescara 63
Redwood City 63
Ottawa 53
San Diego 52
Naples 49
Bari 48
Hangzhou 47
Turin 47
Florence 45
Hefei 45
Bologna 40
Singapore 35
Padova 33
Tianjin 32
Dormagen 29
Norwalk 29
Jinan 28
Korschenbroich 26
Lanzhou 26
Trondheim 26
Düsseldorf 25
Lima 25
Falls Church 24
Shenyang 24
Parma 23
Guardiagrele 22
London 22
Pianella 22
Ravenna 22
Torino 22
Zhengzhou 22
Verona 21
Guangzhou 20
Tokyo 20
Changsha 19
Shanghai 19
Alexandria 18
Celico 18
Mexico 18
Ningbo 18
San Mateo 18
Taipei 18
Messina 17
Perugia 17
Modena 16
Accra 15
Catania 15
Chieti 15
Hong Kong 15
Mountain View 15
Napoli 15
Roseto Degli Abruzzi 15
Dallas 14
Jerusalem 14
Changchun 13
Serra 13
Venice 13
Fuzhou 12
Andover 11
Hanover 11
Hebei 11
Segrate 11
Trento 11
Washington 11
Zanjan 11
Ancona 10
Ariano Irpino 10
Casalecchio Di Reno 10
Como 10
Indiana 10
Kuala Lumpur 10
Lappeenranta 10
Totale 12.024
Nome #
Biogenic Amines: Toxicology and Health Effect 630
Determinazione di Listeria monocytogenes e Salmonella spp. in campioni di alimenti mediante tre diverse metodiche 563
Qualità microbiologica di prodotti lattiero-caseari in un caseificio marchigiano 488
Valutazione della conformità ai criteri di igiene di processo di carcasse bovine in un macello della regione Marche 447
Food fraud: Detection, control and strategies 414
Valutazione del profilo microbiologico e chimico in un impianto pilota per la coltivazione di spirulina 324
L’evoluzione della normativa comunitaria dei prodotti a marchio DOP, IGP, STG 280
Editorial: Foodborne pathogens: Hygiene and safety 271
Evoluzione delle caratteristiche microbiologiche e chimico-fisiche in Longissimus dorsi di scottona marchigiana durante un processo di dry aging in condizioni controllate 265
Aspetti microbiologici, chimico-fisici e contenuto di amine biogene in Pecorino di farindola prodotto con caglio suino, capretto e vitello 233
Concentrations of Contaminants with Regulatory Limits in Samples of Clam (Chamelea gallina) Collected along the Abruzzi Region Coast in Central Italy 233
Biodiversity of autolytic ability in flocculent Saccharomyces cerevisiae strains suitable for traditional sparkling wine fermentation 209
Investigation of marine biotoxins and human toxicity 209
Evaluation of biogenic amines in wine: Determination by an improved HPLC-PDA method. 208
Characterization of specialized flocculent yeasts to improve sparkling wine fermentation 205
Adhesion properties and surface hydrophobicity of Pichia manshurica strains isolated from organic wines 198
Aroma Profile of Montepulciano d'Abruzzo Wine Fermented by Single and Co-culture Starters of Autochthonous Saccharomyces and Non-saccharomyces Yeasts 197
Changes in Polyphenolic Concentrations of Table Olives (cv. Itrana) Produced Under Different Irrigation Regimes During Spontaneous or Inoculated Fermentation 197
Valutazione delle cariche microbiche su superfici a contatto con gli alimenti in macellerie abruzzesi dopo sanificazione 183
Marine Biotoxins: Occurrence, Toxicity, Regulatory Limits and Reference Methods 176
Development of a Capture ELISA for Rapid Detection of Salmonella enterica in Food Samples 175
Influence of pig rennet on proteolysis, organic acids content and microbiota of Pecorino di Farindola, a traditional Italian ewe's raw milk cheese 174
Biodiversity study of wine yeasts belonging to the “terroir” of Montepulciano d’Abruzzo “Colline Teramane” revealed Saccharomyces cerevisiae strains exhibiting atypical and unique 5.8S-ITS restriction patterns 171
Chromosome arrangement, differentiation of growth kinetics and volatile molecule profiles in Kluyveromyces marxianus strains from Italian cheeses 167
Editorial: Biological hazards in food 167
Influence of Iodine Feeding on Microbiological and Physico-Chemical Characteristics and Biogenic Amines Content in a Raw Ewes' Milk Cheese 167
Impact of Saccharomyces cerevisiae strains on traditional sparkling wines production 166
Influence of pig rennet on fatty acid composition, volatile molecule profile, texture and sensory properties of Pecorino di Farindola cheese 163
Assessment of knowledge and applications of hygiene practices in the food service sector 161
In Lactobacillus pentosus, the olive brine adaptation genes are required for biofilm formation 160
Genetic diversity of FLO1 and FLO5 genes in wine flocculent Saccharomyces cerevisiae strains 157
Biogenic amines in raw and processed seafood 153
Flocculation in Saccharomyces and non-Saccharomyces wine yeasts 151
Histamine Food Poisoning 150
Safety and quality assurance in the domestic swine production chain 148
Yeasts associated with Manteca 147
Histamine poisoning and control measures in fish and fishery products 147
Determination of Lipophilic Marine Biotoxins in Mussels Harvested from the Adriatic Sea by LC-MS/MS 144
Development of a rapid method for the detection of Yersinia enterocolitica serotype O:8 from food 143
Microbiological and physicochemical characterization of naturally fermented Italian table olives 139
Indagine preliminare sulle caratteristiche microbiologiche e chimico-fisiche del Pecorino di Farindola 135
INFLUENCE OF STARTER CULTURE AND ANIMAL RENNETS ON PECORINO DI FARINDOLA CHEESE 132
Molecular identification and osmotolerant profile of wine yeasts that ferment a high sugar grape must 130
Rapid Methods for Assessing Food Safety and Quality 128
A survey of yeasts in traditional sausages of Southern Italy 126
Long-term impact of farm management and crops on soil microorganisms assessed by combined DGGE and PLFA analyses 124
Investigation of Marine Biotoxins and Human Toxicity 121
La Commercializzazione Dei Prodotti ittici Freschi E Congelati (PARTE I) 120
Simultaneous determination of aflatoxins, T-2 and HT-2 toxins, and fumonisins in cereal-derived products by QuEChERS extraction coupled with LC-MS/MS 119
Gestione della presenza di allergeni nei prodotti alimentari 1° PARTE 117
Application of starter culture to table olive fermentation: an overview on the experimental studies. 117
Lactobacillus pentosus dominates spontaneous fermentation of Italian table olives. 115
High content of biogenic amines in Pecorino cheeses 115
Microbiological and chemical profiles of naturally fermented table olives and brines from different Italian cultivars. 114
Modificazioni microbiche, chimiche e sensoriali di Engraulis encrasicolus in condizioni di refrigerazione, sottoghiaccio e di abuso termico 113
Lactobacillus pentosus and Saccharomyces cerevisiae dominate the Italian table olive fermentations 112
Microbiological and physicochemical characterization of naturally fermented Italian table olives 111
Effect of grape indigenous Saccharomyces cerevisiae strains on Montepulciano d’Abruzzo red wine quality 106
Kluyveromyces marxianus dominates yeast populations in Pecorino di Farindola cheese 105
Gestione della presenza di allergeni nei prodotti alimentari –2° PARTE 105
Multistarter from organic viticulture for red wine Montepulciano d’Abruzzo production 105
Monitoring of the regulatory criteria for raw milk collected from dairy farms in Central Italy 105
Detection of methicillin-resistant Staphylococcus aureus in dairy cow farms 104
Accreditation procedure for Trichinella spp. Detection in slaughterhouses: The experience of an internal laboratory in Italy 102
Yessotoxin determination in Mytilus galloprovincialis revealed by an in vitro functional assay 101
Bioconversion of linoleic acid to bioactive CLA isomers cis-9, trans-11 and trans-10, cis-12 C18:2 by Lactobacillus casei and Lactobacillus plantarum group strains 100
Foodborne Pathogens: Hygiene and Safety 100
Confronto del contenuto proteico e lipidico in tre differenti razze di bovine da latte 98
Agroscopeampelos un progetto di ricerca interdisciplinare per il Motepulciano d’Abruzzo colline teramane D.O.C.G.. Parte II: selezione di ceppi starter autoctoni 98
Accelerated de-bittering of naturally fermented table olives by mixed lactic acid bacteria starter culture 97
Caratteristiche metaboliche di Enterobacteriaceae isolate da Pecorino Abruzzese 95
A proteomic approach of the different environmental conditions of Listeria monocytogenes 95
Detection of yessotoxin by three different methods in Mytilus galloprovincialis of Adriatic Sea , Italy 94
The predominance, biodiversity and biotechnological properties of Kluyveromyces marxianus in the production of Pecorino di Farindola cheese 94
Igiene nei processi alimentari. Progettazione della sicurezza degli alimenti. Con ebook. Con risorse online 93
Dominant Saccharomyces cerevisiae strains characterize Montepulciano d’Abruzzo red wine Saccharomyces cerevisiae 93
Investigation on Norovirus Occurrence in Foodstuffs during the Years 2010-2020 93
Diversity of Debaryomyces hansenii-Candida famata isolates from dry sausages of south Italy 92
Caratterizzazione della microflora lattica del Caciocavallo Silano 92
Biogenic Amines during ripening of "Pecorino Abruzzese Cheese 92
Influence of heat shock on the viability and polyamine metabolism in the thermotolerant yeast Trichosporon asahii 21 isolated from cheese 89
Ricerca di latte bovino in bevande vegetali mediante lateral flow assay 89
Diversità dei geni FLO1, FLO5 e FLO11 in Saccharomyces cerevisiae isolati da vino. 88
Influence of organic viticulture on non-Saccharomyces wine yeasts 86
Lactobacillus pentosus genes involved in olive brine stress response 86
Determination of aflatoxins, deoxynivalenol, ochratoxin A and zearalenone in organic wheat flour under different storage conditions 86
Aspetti tecnologici e igienico-sanitari in laboratori artigianali di porchetta abruzzese 85
Prevalence of Foodborne Diseases in the European Union 84
Applicazione di un nuovo sistema di tracciabilità delle carni ovi-caprine presso un centro di macellazione 84
Antimicrobial resistance profiles of Enterococcus populations isolated from Pecorino di Farindola cheese. 84
Determinazione di muffe micotossigene in grano della provincia teramana 83
Dominant Saccharomyces cerevisiae strains characterize Montepulciano d’Abruzzo red wine 83
Biogeographical characterization of Saccharomyces cerevisiae wine yeast by molecular methods 83
Drawing the genotipic and metabolomic features of Kluyveromyces marxianus from Pecorino di Farindola 83
Lactic acid bacteria in table olives: from identification to mutagenesis 82
Identification of Critical Genes for Growth in Olive Brine byTransposon Mutagenesis of Lactobacillus pentosus C11 82
A survey of yeasts in traditional salami of Southern Italy: quali-quantitative aspects 81
Yeast biota associated to naturally fermented table olives from different Italian cultivars 80
Studio preliminare delle caratteristiche chimico-fisiche e microbiologiche del pecorino incanestrato dl castel del monte e influenza dell'alimentazione iodata degli ovini 80
A one-year survey on aflatoxin M1 in raw milk 80
Totale 15.066
Categoria #
all - tutte 75.200
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 75.200


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20203.864 83 124 239 792 265 513 570 483 223 274 83 215
2020/20213.849 104 217 118 99 134 278 280 293 452 267 326 1.281
2021/20222.628 129 267 213 220 294 133 167 262 192 104 550 97
2022/20233.922 449 200 97 414 563 636 98 338 546 202 235 144
2023/20242.438 242 271 277 256 172 253 245 169 51 138 171 193
2024/202596 96 0 0 0 0 0 0 0 0 0 0 0
Totale 20.258