IRIS
SCHIRONE, MARIA
 Distribuzione geografica
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Continente #
NA - Nord America 11.900
EU - Europa 11.359
AS - Asia 7.954
SA - Sud America 1.425
AF - Africa 335
OC - Oceania 83
Continente sconosciuto - Info sul continente non disponibili 33
Totale 33.089
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Nazione #
US - Stati Uniti d'America 11.566
IT - Italia 5.830
CN - Cina 2.249
SG - Singapore 2.115
VN - Vietnam 1.530
DE - Germania 1.162
BR - Brasile 1.019
UA - Ucraina 757
HK - Hong Kong 648
RU - Federazione Russa 501
GB - Regno Unito 439
FI - Finlandia 413
FR - Francia 386
SE - Svezia 341
NL - Olanda 321
IE - Irlanda 313
BE - Belgio 282
IN - India 186
CA - Canada 169
TR - Turchia 144
AR - Argentina 129
ES - Italia 113
MX - Messico 112
ID - Indonesia 111
JP - Giappone 108
BD - Bangladesh 97
PH - Filippine 93
PL - Polonia 77
ZA - Sudafrica 75
TW - Taiwan 72
CO - Colombia 71
IR - Iran 71
IQ - Iraq 70
KR - Corea 64
PK - Pakistan 61
AU - Australia 57
GR - Grecia 57
EC - Ecuador 55
MY - Malesia 53
EG - Egitto 51
SA - Arabia Saudita 50
PE - Perù 44
PT - Portogallo 44
CH - Svizzera 39
RO - Romania 39
CL - Cile 38
TH - Thailandia 37
VE - Venezuela 33
AT - Austria 32
MA - Marocco 32
NO - Norvegia 32
DZ - Algeria 31
EU - Europa 30
IL - Israele 29
TN - Tunisia 28
NZ - Nuova Zelanda 25
CZ - Repubblica Ceca 21
GH - Ghana 19
NP - Nepal 19
PY - Paraguay 19
UZ - Uzbekistan 19
AE - Emirati Arabi Uniti 18
DK - Danimarca 18
NG - Nigeria 18
BA - Bosnia-Erzegovina 17
HR - Croazia 17
KE - Kenya 17
BG - Bulgaria 13
AZ - Azerbaigian 12
ET - Etiopia 12
LB - Libano 12
JM - Giamaica 11
SK - Slovacchia (Repubblica Slovacca) 11
AL - Albania 10
LY - Libia 10
BY - Bielorussia 9
DO - Repubblica Dominicana 9
OM - Oman 9
PS - Palestinian Territory 9
KH - Cambogia 8
KZ - Kazakistan 8
LT - Lituania 8
LV - Lettonia 8
PA - Panama 8
RS - Serbia 8
SN - Senegal 8
SY - Repubblica araba siriana 8
BO - Bolivia 7
HN - Honduras 7
HU - Ungheria 7
JO - Giordania 7
KG - Kirghizistan 7
CM - Camerun 6
MD - Moldavia 6
ME - Montenegro 6
SI - Slovenia 6
UY - Uruguay 6
CR - Costa Rica 5
EE - Estonia 5
GE - Georgia 5
Totale 33.004
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Città #
Dong Ket 1.181
Chandler 1.023
Fairfield 957
Singapore 952
Jacksonville 881
Ashburn 791
Hong Kong 624
Woodbridge 618
Dearborn 538
Houston 518
Ann Arbor 503
Wilmington 453
Beijing 444
San Jose 379
Rome 376
Seattle 369
Cambridge 307
Dublin 281
Nanjing 276
The Dalles 271
Helsinki 261
Brussels 259
Milan 253
Shanghai 211
Falkenstein 209
Boardman 195
Princeton 173
Teramo 170
Lawrence 169
Moscow 165
New York 153
Ho Chi Minh City 128
Naples 127
Nanchang 122
Pescara 116
Kunming 94
Palermo 91
Florence 90
Los Angeles 90
Munich 90
São Paulo 89
Bologna 83
Bari 82
Guangzhou 81
Hanoi 77
Des Moines 76
Turin 76
Council Bluffs 75
Chicago 73
Redwood City 63
Santa Clara 63
Hangzhou 60
Tokyo 57
Ottawa 55
Frankfurt am Main 54
San Diego 54
London 52
Tianjin 52
Verona 50
Hefei 48
Taipei 46
Dallas 44
Padova 42
Warsaw 36
Rio de Janeiro 35
Lima 34
Parma 32
Toronto 32
Jinan 30
Venice 30
Dormagen 29
Düsseldorf 29
Norwalk 29
Istanbul 28
Perugia 28
Paris 27
Korschenbroich 26
Lanzhou 26
Pisa 26
Trondheim 26
Amsterdam 25
Baghdad 25
Brasília 25
Hillsboro 25
Modena 25
Falls Church 24
Johannesburg 24
Messina 24
Mexico City 24
San Francisco 24
Shenyang 24
Athens 23
Catania 23
Changsha 23
Ravenna 23
Zhengzhou 23
Belo Horizonte 22
Guardiagrele 22
Guayaquil 22
Medellín 22
Totale 17.335
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Nome #
Determinazione di Listeria monocytogenes e Salmonella spp. in campioni di alimenti mediante tre diverse metodiche 913
Qualità microbiologica di prodotti lattiero-caseari in un caseificio marchigiano 846
Biogenic Amines: Toxicology and Health Effect 814
Valutazione della conformità ai criteri di igiene di processo di carcasse bovine in un macello della regione Marche 787
Food fraud: Detection, control and strategies 634
Igiene nei processi alimentari. Progettazione della sicurezza degli alimenti. Con ebook. Con risorse online 488
Evoluzione delle caratteristiche microbiologiche e chimico-fisiche in Longissimus dorsi di scottona marchigiana durante un processo di dry aging in condizioni controllate 480
Valutazione del profilo microbiologico e chimico in un impianto pilota per la coltivazione di spirulina 451
Controlli ufficiali per la determinazione delle biotossine marine liposolubili in mitili allevati lungo la costa adriatica 353
L’evoluzione della normativa comunitaria dei prodotti a marchio DOP, IGP, STG 353
Editorial: Foodborne pathogens: Hygiene and safety 327
Human brucellosis: Incidence, prevention and strategies for control 306
Valutazioni microbiologiche sulle superfici in vari supermercati della grande distribuzione organizzata del centro Italia 304
Aspetti microbiologici, chimico-fisici e contenuto di amine biogene in Pecorino di farindola prodotto con caglio suino, capretto e vitello 297
Confronto del contenuto proteico e lipidico in tre differenti razze di bovine da latte 292
Valutazione delle cariche microbiche su superfici a contatto con gli alimenti in macellerie abruzzesi dopo sanificazione 287
Concentrations of Contaminants with Regulatory Limits in Samples of Clam (Chamelea gallina) Collected along the Abruzzi Region Coast in Central Italy 286
Investigation of marine biotoxins and human toxicity 281
Safety and quality assurance in the domestic swine production chain 274
Development of a Capture ELISA for Rapid Detection of Salmonella enterica in Food Samples 260
Adhesion properties and surface hydrophobicity of Pichia manshurica strains isolated from organic wines 259
Evaluation of biogenic amines in wine: Determination by an improved HPLC-PDA method. 258
Changes in Polyphenolic Concentrations of Table Olives (cv. Itrana) Produced Under Different Irrigation Regimes During Spontaneous or Inoculated Fermentation 257
Biodiversity of autolytic ability in flocculent Saccharomyces cerevisiae strains suitable for traditional sparkling wine fermentation 253
Aroma Profile of Montepulciano d'Abruzzo Wine Fermented by Single and Co-culture Starters of Autochthonous Saccharomyces and Non-saccharomyces Yeasts 249
Characterization of specialized flocculent yeasts to improve sparkling wine fermentation 248
Impact of Saccharomyces cerevisiae strains on traditional sparkling wines production 240
Investigation of Marine Biotoxins and Human Toxicity 239
Staphylococcus Aureus in the dairy production chain 236
Influence of pig rennet on proteolysis, organic acids content and microbiota of Pecorino di Farindola, a traditional Italian ewe's raw milk cheese 228
Development of a rapid method for the detection of Yersinia enterocolitica serotype O:8 from food 223
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 222
Biogenic amines in raw and processed seafood 220
Influence of Iodine Feeding on Microbiological and Physico-Chemical Characteristics and Biogenic Amines Content in a Raw Ewes' Milk Cheese 216
Chromosome arrangement, differentiation of growth kinetics and volatile molecule profiles in Kluyveromyces marxianus strains from Italian cheeses 213
Marine Biotoxins: Occurrence, Toxicity, Regulatory Limits and Reference Methods 213
Histamine Food Poisoning 212
Assessment of knowledge and applications of hygiene practices in the food service sector 211
Influence of pig rennet on fatty acid composition, volatile molecule profile, texture and sensory properties of Pecorino di Farindola cheese 207
Genetic diversity of FLO1 and FLO5 genes in wine flocculent Saccharomyces cerevisiae strains 205
Yeasts associated with Manteca 197
Editorial: Biological hazards in food 197
Prevalence of Foodborne Diseases in the European Union 196
In Lactobacillus pentosus, the olive brine adaptation genes are required for biofilm formation 194
Flocculation in Saccharomyces and non-Saccharomyces wine yeasts 193
A survey of yeasts in traditional sausages of Southern Italy 191
A proteomic approach to analyze the response of Listeria monocytogenes to different environmental conditions 189
Indagine preliminare sulle caratteristiche microbiologiche e chimico-fisiche del Pecorino di Farindola 188
Microbiological and physicochemical characterization of naturally fermented Italian table olives 184
INFLUENCE OF STARTER CULTURE AND ANIMAL RENNETS ON PECORINO DI FARINDOLA CHEESE 183
Determination of Lipophilic Marine Biotoxins in Mussels Harvested from the Adriatic Sea by LC-MS/MS 179
Lactobacillus pentosus and Saccharomyces cerevisiae dominate the Italian table olive fermentations 177
Histamine poisoning and control measures in fish and fishery products 177
High content of biogenic amines in Pecorino cheeses 177
Application of starter culture to table olive fermentation: an overview on the experimental studies. 175
Accelerated de-bittering of naturally fermented table olives by mixed lactic acid bacteria starter culture 174
Accreditation procedure for Trichinella spp. Detection in slaughterhouses: The experience of an internal laboratory in Italy 173
Microbiological and physicochemical characterization of naturally fermented Italian table olives 171
Molecular identification and osmotolerant profile of wine yeasts that ferment a high sugar grape must 169
Microbiological and chemical profiles of naturally fermented table olives and brines from different Italian cultivars. 167
Rapid Methods for Assessing Food Safety and Quality 165
Agroscopeampelos un progetto di ricerca interdisciplinare per il Motepulciano d’Abruzzo colline teramane D.O.C.G.. Parte II: selezione di ceppi starter autoctoni 164
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 163
Multistarter from organic viticulture for red wine Montepulciano d’Abruzzo production 163
Monitoring of the regulatory criteria for raw milk collected from dairy farms in Central Italy 162
Lactobacillus pentosus dominates spontaneous fermentation of Italian table olives. 161
Foodborne Pathogens: Hygiene and Safety 160
Aspetti tecnologici e igienico-sanitari in laboratori artigianali di porchetta abruzzese 158
A proteomic approach of the different environmental conditions of Listeria monocytogenes 158
Biogenic Amines during ripening of "Pecorino Abruzzese Cheese 157
La Commercializzazione Dei Prodotti ittici Freschi E Congelati (PARTE I) 156
Long-term impact of farm management and crops on soil microorganisms assessed by combined DGGE and PLFA analyses 155
A one-year survey on aflatoxin M1 in raw milk 155
Modificazioni microbiche, chimiche e sensoriali di Engraulis encrasicolus in condizioni di refrigerazione, sottoghiaccio e di abuso termico 154
Gestione della presenza di allergeni nei prodotti alimentari 1° PARTE 152
Food frauds: Global incidents and misleading situations 151
Gestione della presenza di allergeni nei prodotti alimentari –2° PARTE 148
Analisi dell’intero proteoma di un ceppo di Listeria monocytogenes esposto a differenti fattori di stress 148
Kluyveromyces marxianus dominates yeast populations in Pecorino di Farindola cheese 147
A survey of yeasts in traditional salami of Southern Italy: quali-quantitative aspects 147
Dominant Saccharomyces cerevisiae strains characterize Montepulciano d’Abruzzo red wine Saccharomyces cerevisiae 147
Effect of grape indigenous Saccharomyces cerevisiae strains on Montepulciano d’Abruzzo red wine quality 147
Antimicrobial resistance profiles of Enterococcus populations isolated from Pecorino di Farindola cheese. 145
Simultaneous determination of aflatoxins, T-2 and HT-2 toxins, and fumonisins in cereal-derived products by QuEChERS extraction coupled with LC-MS/MS 145
A survey on safe consumption of clam samples from the Abruzzi region, Central Adriatic Sea. 144
Ricerca di latte bovino in bevande vegetali mediante lateral flow assay 144
Biogenic amines in Italian Pecorino cheese 141
Official controls for the determination of lipophilic marine biotoxins in mussels farmed along the Adriatic coast 139
A preliminary evaluation of physicochemical and microbiological characteristics of “Pecorino di Farindola” cheese 139
Studio preliminare delle caratteristiche chimico-fisiche e microbiologiche del pecorino incanestrato dl castel del monte e influenza dell'alimentazione iodata degli ovini 139
Investigation on Norovirus Occurrence in Foodstuffs during the Years 2010-2020 139
Detection of undeclared bovine milk in different food matrices by a multi-technique approach 138
Detection of yessotoxin by three different methods in Mytilus galloprovincialis of Adriatic Sea , Italy 136
Lactobacillus pentosus genes involved in olive brine stress response 136
Detection of methicillin-resistant Staphylococcus aureus in dairy cow farms 135
Yessotoxin determination in Mytilus galloprovincialis revealed by an in vitro functional assay 133
Caratteristiche metaboliche di Enterobacteriaceae isolate da Pecorino Abruzzese 132
Diversità dei geni FLO1, FLO5 e FLO11 in Saccharomyces cerevisiae isolati da vino. 131
Listeria monocytogenes strain in response to stress conditions: preliminary results 130
Dominant Saccharomyces cerevisiae strains characterize Montepulciano d’Abruzzo red wine 129
Totale 23.186
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Categoria #
all - tutte 139.987
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 139.987
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20211.281 0 0 0 0 0 0 0 0 0 0 0 1.281
2021/20222.628 129 267 213 220 294 133 167 262 192 104 550 97
2022/20233.898 447 199 96 413 557 634 98 332 541 202 235 144
2023/20242.432 241 270 277 256 172 251 245 169 51 137 171 192
2024/20255.666 223 219 388 476 385 633 280 348 518 504 474 1.218
2025/20267.744 698 552 653 1.013 571 275 739 638 994 1.057 324 230
Totale 33.542