IRIS
SCHIRONE, MARIA
 Distribuzione geografica
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Continente #
NA - Nord America 9.954
EU - Europa 9.107
AS - Asia 4.356
SA - Sud America 172
AF - Africa 166
OC - Oceania 69
Continente sconosciuto - Info sul continente non disponibili 32
Totale 23.856
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Nazione #
US - Stati Uniti d'America 9.779
IT - Italia 4.447
CN - Cina 1.544
VN - Vietnam 1.186
DE - Germania 1.049
SG - Singapore 915
UA - Ucraina 729
RU - Federazione Russa 475
FI - Finlandia 361
GB - Regno Unito 336
SE - Svezia 320
IE - Irlanda 300
BE - Belgio 272
FR - Francia 240
NL - Olanda 169
CA - Canada 109
TR - Turchia 93
BR - Brasile 91
IN - India 87
ES - Italia 81
ID - Indonesia 62
IR - Iran 61
MX - Messico 57
JP - Giappone 54
KR - Corea 54
HK - Hong Kong 50
AU - Australia 48
PH - Filippine 47
EG - Egitto 41
TW - Taiwan 38
GR - Grecia 36
PL - Polonia 36
MY - Malesia 35
CH - Svizzera 32
NO - Norvegia 32
PE - Perù 32
EU - Europa 30
TH - Thailandia 30
PK - Pakistan 29
ZA - Sudafrica 28
RO - Romania 26
PT - Portogallo 24
IL - Israele 21
CO - Colombia 20
NZ - Nuova Zelanda 20
AT - Austria 19
GH - Ghana 19
DK - Danimarca 18
CZ - Repubblica Ceca 17
DZ - Algeria 17
NG - Nigeria 17
HR - Croazia 15
BA - Bosnia-Erzegovina 11
CL - Cile 11
AR - Argentina 10
SK - Slovacchia (Repubblica Slovacca) 10
LB - Libano 9
BG - Bulgaria 7
TN - Tunisia 7
EC - Ecuador 6
KH - Cambogia 6
LV - Lettonia 6
MA - Marocco 6
ME - Montenegro 6
PA - Panama 6
RS - Serbia 6
AE - Emirati Arabi Uniti 5
BD - Bangladesh 5
ET - Etiopia 5
IQ - Iraq 5
LY - Libia 5
AM - Armenia 4
CM - Camerun 4
HU - Ungheria 4
SY - Repubblica araba siriana 4
AL - Albania 3
EE - Estonia 3
LK - Sri Lanka 3
LT - Lituania 3
MD - Moldavia 3
MT - Malta 3
RW - Ruanda 3
SA - Arabia Saudita 3
SN - Senegal 3
BJ - Benin 2
BY - Bielorussia 2
DO - Repubblica Dominicana 2
IS - Islanda 2
KE - Kenya 2
SD - Sudan 2
SI - Slovenia 2
TZ - Tanzania 2
UG - Uganda 2
UZ - Uzbekistan 2
XK - ???statistics.table.value.countryCode.XK??? 2
AZ - Azerbaigian 1
BW - Botswana 1
CR - Costa Rica 1
GU - Guam 1
IM - Isola di Man 1
Totale 23.850
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Città #
Dong Ket 1.181
Chandler 1.023
Fairfield 957
Jacksonville 874
Woodbridge 618
Dearborn 538
Houston 517
Ann Arbor 503
Wilmington 453
Ashburn 447
Seattle 365
Cambridge 306
Singapore 296
Rome 275
Nanjing 274
Dublin 271
The Dalles 266
Brussels 255
Helsinki 225
Falkenstein 208
Shanghai 204
Beijing 192
Milan 190
Princeton 173
Lawrence 169
Moscow 164
Teramo 160
Boardman 157
Nanchang 121
New York 106
Kunming 93
Naples 90
Pescara 85
Palermo 79
Des Moines 73
Bari 71
Turin 64
Redwood City 63
Florence 55
Ottawa 55
Hangzhou 53
San Diego 52
Bologna 49
Hefei 46
Padova 42
Verona 39
Guangzhou 38
Hong Kong 35
London 34
Munich 34
Tianjin 32
Los Angeles 31
Dormagen 29
Düsseldorf 29
Lima 29
Norwalk 29
Jinan 28
Korschenbroich 26
Lanzhou 26
Trondheim 26
Venice 25
Dallas 24
Falls Church 24
Shenyang 24
Parma 23
Perugia 23
Ravenna 23
Guardiagrele 22
Pianella 22
Tokyo 22
Torino 22
Zhengzhou 22
Messina 21
Modena 21
Taipei 20
Alexandria 19
Changsha 19
Catania 18
Celico 18
Jakarta 18
Mexico 18
Ningbo 18
San Mateo 18
Athens 17
Accra 16
Frankfurt am Main 16
Istanbul 16
Chieti 15
Mountain View 15
Napoli 15
Nuremberg 15
Pisa 15
Roseto Degli Abruzzi 15
Chicago 14
Jerusalem 14
Washington 14
Changchun 13
Fuzhou 13
Paris 13
Serra 13
Totale 13.656
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Nome #
Biogenic Amines: Toxicology and Health Effect 734
Determinazione di Listeria monocytogenes e Salmonella spp. in campioni di alimenti mediante tre diverse metodiche 726
Qualità microbiologica di prodotti lattiero-caseari in un caseificio marchigiano 640
Valutazione della conformità ai criteri di igiene di processo di carcasse bovine in un macello della regione Marche 578
Food fraud: Detection, control and strategies 509
Valutazione del profilo microbiologico e chimico in un impianto pilota per la coltivazione di spirulina 370
Evoluzione delle caratteristiche microbiologiche e chimico-fisiche in Longissimus dorsi di scottona marchigiana durante un processo di dry aging in condizioni controllate 333
L’evoluzione della normativa comunitaria dei prodotti a marchio DOP, IGP, STG 315
Editorial: Foodborne pathogens: Hygiene and safety 276
Aspetti microbiologici, chimico-fisici e contenuto di amine biogene in Pecorino di farindola prodotto con caglio suino, capretto e vitello 255
Concentrations of Contaminants with Regulatory Limits in Samples of Clam (Chamelea gallina) Collected along the Abruzzi Region Coast in Central Italy 242
Biodiversity of autolytic ability in flocculent Saccharomyces cerevisiae strains suitable for traditional sparkling wine fermentation 223
Adhesion properties and surface hydrophobicity of Pichia manshurica strains isolated from organic wines 222
Investigation of marine biotoxins and human toxicity 220
Evaluation of biogenic amines in wine: Determination by an improved HPLC-PDA method. 219
Characterization of specialized flocculent yeasts to improve sparkling wine fermentation 219
Changes in Polyphenolic Concentrations of Table Olives (cv. Itrana) Produced Under Different Irrigation Regimes During Spontaneous or Inoculated Fermentation 216
Aroma Profile of Montepulciano d'Abruzzo Wine Fermented by Single and Co-culture Starters of Autochthonous Saccharomyces and Non-saccharomyces Yeasts 212
Valutazione delle cariche microbiche su superfici a contatto con gli alimenti in macellerie abruzzesi dopo sanificazione 212
Igiene nei processi alimentari. Progettazione della sicurezza degli alimenti. Con ebook. Con risorse online 207
Controlli ufficiali per la determinazione delle biotossine marine liposolubili in mitili allevati lungo la costa adriatica 190
Safety and quality assurance in the domestic swine production chain 190
Influence of pig rennet on proteolysis, organic acids content and microbiota of Pecorino di Farindola, a traditional Italian ewe's raw milk cheese 186
Development of a Capture ELISA for Rapid Detection of Salmonella enterica in Food Samples 186
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 185
Marine Biotoxins: Occurrence, Toxicity, Regulatory Limits and Reference Methods 185
Influence of Iodine Feeding on Microbiological and Physico-Chemical Characteristics and Biogenic Amines Content in a Raw Ewes' Milk Cheese 185
Confronto del contenuto proteico e lipidico in tre differenti razze di bovine da latte 180
Chromosome arrangement, differentiation of growth kinetics and volatile molecule profiles in Kluyveromyces marxianus strains from Italian cheeses 180
Impact of Saccharomyces cerevisiae strains on traditional sparkling wines production 180
Assessment of knowledge and applications of hygiene practices in the food service sector 178
Influence of pig rennet on fatty acid composition, volatile molecule profile, texture and sensory properties of Pecorino di Farindola cheese 174
Editorial: Biological hazards in food 174
Biogenic amines in raw and processed seafood 172
Genetic diversity of FLO1 and FLO5 genes in wine flocculent Saccharomyces cerevisiae strains 170
In Lactobacillus pentosus, the olive brine adaptation genes are required for biofilm formation 169
Flocculation in Saccharomyces and non-Saccharomyces wine yeasts 164
Histamine Food Poisoning 158
Microbiological and physicochemical characterization of naturally fermented Italian table olives 156
Yeasts associated with Manteca 154
Staphylococcus Aureus in the dairy production chain 153
Indagine preliminare sulle caratteristiche microbiologiche e chimico-fisiche del Pecorino di Farindola 153
Histamine poisoning and control measures in fish and fishery products 153
Development of a rapid method for the detection of Yersinia enterocolitica serotype O:8 from food 152
Determination of Lipophilic Marine Biotoxins in Mussels Harvested from the Adriatic Sea by LC-MS/MS 149
A survey of yeasts in traditional sausages of Southern Italy 146
INFLUENCE OF STARTER CULTURE AND ANIMAL RENNETS ON PECORINO DI FARINDOLA CHEESE 144
Prevalence of Foodborne Diseases in the European Union 143
Molecular identification and osmotolerant profile of wine yeasts that ferment a high sugar grape must 139
Application of starter culture to table olive fermentation: an overview on the experimental studies. 139
Investigation of Marine Biotoxins and Human Toxicity 139
Rapid Methods for Assessing Food Safety and Quality 138
High content of biogenic amines in Pecorino cheeses 135
Microbiological and chemical profiles of naturally fermented table olives and brines from different Italian cultivars. 132
Lactobacillus pentosus dominates spontaneous fermentation of Italian table olives. 132
Long-term impact of farm management and crops on soil microorganisms assessed by combined DGGE and PLFA analyses 132
La Commercializzazione Dei Prodotti ittici Freschi E Congelati (PARTE I) 131
Gestione della presenza di allergeni nei prodotti alimentari 1° PARTE 130
Microbiological and physicochemical characterization of naturally fermented Italian table olives 130
Simultaneous determination of aflatoxins, T-2 and HT-2 toxins, and fumonisins in cereal-derived products by QuEChERS extraction coupled with LC-MS/MS 128
Accreditation procedure for Trichinella spp. Detection in slaughterhouses: The experience of an internal laboratory in Italy 127
Lactobacillus pentosus and Saccharomyces cerevisiae dominate the Italian table olive fermentations 126
Modificazioni microbiche, chimiche e sensoriali di Engraulis encrasicolus in condizioni di refrigerazione, sottoghiaccio e di abuso termico 124
Agroscopeampelos un progetto di ricerca interdisciplinare per il Motepulciano d’Abruzzo colline teramane D.O.C.G.. Parte II: selezione di ceppi starter autoctoni 119
Gestione della presenza di allergeni nei prodotti alimentari –2° PARTE 118
Kluyveromyces marxianus dominates yeast populations in Pecorino di Farindola cheese 116
Monitoring of the regulatory criteria for raw milk collected from dairy farms in Central Italy 116
A proteomic approach of the different environmental conditions of Listeria monocytogenes 116
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 115
Effect of grape indigenous Saccharomyces cerevisiae strains on Montepulciano d’Abruzzo red wine quality 115
Accelerated de-bittering of naturally fermented table olives by mixed lactic acid bacteria starter culture 114
Multistarter from organic viticulture for red wine Montepulciano d’Abruzzo production 114
A proteomic approach to analyze the response of Listeria monocytogenes to different environmental conditions 111
Detection of methicillin-resistant Staphylococcus aureus in dairy cow farms 111
Yessotoxin determination in Mytilus galloprovincialis revealed by an in vitro functional assay 110
Valutazioni microbiologiche sulle superfici in vari supermercati della grande distribuzione organizzata del centro Italia 109
Aspetti tecnologici e igienico-sanitari in laboratori artigianali di porchetta abruzzese 109
Biogenic Amines during ripening of "Pecorino Abruzzese Cheese 109
Foodborne Pathogens: Hygiene and Safety 108
Caratteristiche metaboliche di Enterobacteriaceae isolate da Pecorino Abruzzese 106
Antimicrobial resistance profiles of Enterococcus populations isolated from Pecorino di Farindola cheese. 106
Investigation on Norovirus Occurrence in Foodstuffs during the Years 2010-2020 106
Caratterizzazione della microflora lattica del Caciocavallo Silano 104
Ricerca di latte bovino in bevande vegetali mediante lateral flow assay 104
Dominant Saccharomyces cerevisiae strains characterize Montepulciano d’Abruzzo red wine Saccharomyces cerevisiae 103
A survey of yeasts in traditional salami of Southern Italy: quali-quantitative aspects 102
Detection of yessotoxin by three different methods in Mytilus galloprovincialis of Adriatic Sea , Italy 101
A one-year survey on aflatoxin M1 in raw milk 101
The predominance, biodiversity and biotechnological properties of Kluyveromyces marxianus in the production of Pecorino di Farindola cheese 100
Diversity of Debaryomyces hansenii-Candida famata isolates from dry sausages of south Italy 99
Detection of undeclared bovine milk in different food matrices by a multi-technique approach 99
Human brucellosis: Incidence, prevention and strategies for control 98
Determination of aflatoxins, deoxynivalenol, ochratoxin A and zearalenone in organic wheat flour under different storage conditions 98
Functional properties of food-borne yeasts: antigenotoxic activity using Sos-chromotest 97
Influence of organic viticulture on non-Saccharomyces wine yeasts 96
Influence of heat shock on the viability and polyamine metabolism in the thermotolerant yeast Trichosporon asahii 21 isolated from cheese 96
A preliminary evaluation of physicochemical and microbiological characteristics of “Pecorino di Farindola” cheese 96
Dominant Saccharomyces cerevisiae strains characterize Montepulciano d’Abruzzo red wine 96
Diversità dei geni FLO1, FLO5 e FLO11 in Saccharomyces cerevisiae isolati da vino. 95
Lactobacillus pentosus genes involved in olive brine stress response 95
Totale 17.527
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Categoria #
all - tutte 101.133
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 101.133
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020298 0 0 0 0 0 0 0 0 0 0 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
2022/20233.898 447 199 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
2024/20254.165 223 219 388 476 385 633 280 348 518 504 191 0
Totale 24.297