IRIS
SCHIRONE, MARIA
 Distribuzione geografica
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Continente #
NA - Nord America 13.251
EU - Europa 11.726
AS - Asia 8.041
SA - Sud America 1.456
Continente sconosciuto - Info sul continente non disponibili 493
AF - Africa 338
OC - Oceania 83
Totale 35.388
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Nazione #
US - Stati Uniti d'America 12.876
IT - Italia 6.067
CN - Cina 2.279
SG - Singapore 2.134
VN - Vietnam 1.533
DE - Germania 1.165
BR - Brasile 1.035
UA - Ucraina 759
HK - Hong Kong 652
RU - Federazione Russa 501
GB - Regno Unito 444
SE - Svezia 418
FI - Finlandia 413
FR - Francia 388
NL - Olanda 344
IE - Irlanda 315
BE - Belgio 285
IN - India 191
CA - Canada 188
TR - Turchia 144
AR - Argentina 130
ID - Indonesia 116
ES - Italia 115
MX - Messico 115
JP - Giappone 108
BD - Bangladesh 107
PH - Filippine 95
PL - Polonia 77
CO - Colombia 76
ZA - Sudafrica 76
IR - Iran 72
TW - Taiwan 72
IQ - Iraq 70
KR - Corea 64
PK - Pakistan 63
GR - Grecia 59
AU - Australia 57
EC - Ecuador 57
MY - Malesia 54
EG - Egitto 51
PT - Portogallo 50
SA - Arabia Saudita 50
PE - Perù 49
CH - Svizzera 39
CL - Cile 39
RO - Romania 39
TH - Thailandia 38
NO - Norvegia 34
MA - Marocco 33
VE - Venezuela 33
AT - Austria 32
DZ - Algeria 31
EU - Europa 30
IL - Israele 29
TN - Tunisia 28
NZ - Nuova Zelanda 25
CZ - Repubblica Ceca 22
GH - Ghana 19
NP - Nepal 19
PY - Paraguay 19
UZ - Uzbekistan 19
AE - Emirati Arabi Uniti 18
DK - Danimarca 18
KE - Kenya 18
NG - Nigeria 18
BA - Bosnia-Erzegovina 17
HR - Croazia 17
JM - Giamaica 14
BG - Bulgaria 13
LB - Libano 13
AZ - Azerbaigian 12
ET - Etiopia 12
SK - Slovacchia (Repubblica Slovacca) 11
AL - Albania 10
DO - Repubblica Dominicana 10
LY - Libia 10
BY - Bielorussia 9
OM - Oman 9
PS - Palestinian Territory 9
SY - Repubblica araba siriana 9
BO - Bolivia 8
CR - Costa Rica 8
KH - Cambogia 8
KZ - Kazakistan 8
LT - Lituania 8
LV - Lettonia 8
PA - Panama 8
RS - Serbia 8
SN - Senegal 8
HN - Honduras 7
HU - Ungheria 7
JO - Giordania 7
KG - Kirghizistan 7
CM - Camerun 6
MD - Moldavia 6
ME - Montenegro 6
SI - Slovenia 6
TT - Trinidad e Tobago 6
UY - Uruguay 6
AM - Armenia 5
Totale 34.830
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Città #
Dong Ket 1.181
Chandler 1.023
Singapore 963
Fairfield 957
Jacksonville 884
Ashburn 858
Hong Kong 628
Woodbridge 620
Dearborn 538
Houston 521
San Jose 512
Ann Arbor 503
Beijing 456
Wilmington 455
Rome 394
Council Bluffs 387
Seattle 372
Cambridge 307
Dublin 283
Nanjing 276
Milan 272
The Dalles 271
Helsinki 261
Brussels 259
Shanghai 212
Falkenstein 209
Boardman 196
Princeton 174
Teramo 171
Lawrence 169
Moscow 165
New York 163
Omaha 135
Naples 134
Ho Chi Minh City 128
Nanchang 123
Pescara 116
Santa Clara 106
Los Angeles 97
Florence 94
Kunming 94
Palermo 92
Bologna 90
Munich 90
São Paulo 90
Chicago 88
Bari 83
Turin 83
Guangzhou 81
Hanoi 78
Des Moines 76
Redwood City 63
Hangzhou 60
Phoenix 59
Dallas 57
Tokyo 57
Ottawa 56
Frankfurt am Main 55
London 55
San Diego 55
Tianjin 52
Verona 50
Hefei 48
Taipei 46
Padova 42
Lima 37
Rio de Janeiro 36
Warsaw 36
Parma 34
Toronto 32
Venice 31
Brasília 30
Jinan 30
Norwalk 30
Perugia 30
Atlanta 29
Dormagen 29
Düsseldorf 29
Istanbul 28
San Francisco 28
Catania 27
Paris 27
Korschenbroich 26
Lanzhou 26
Modena 26
Pisa 26
Trondheim 26
Amsterdam 25
Baghdad 25
Hillsboro 25
Falls Church 24
Johannesburg 24
Messina 24
Mexico City 24
Shenyang 24
Athens 23
Bogotá 23
Changsha 23
Chennai 23
Montreal 23
Totale 18.236
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Nome #
Determinazione di Listeria monocytogenes e Salmonella spp. in campioni di alimenti mediante tre diverse metodiche 932
Qualità microbiologica di prodotti lattiero-caseari in un caseificio marchigiano 885
Valutazione della conformità ai criteri di igiene di processo di carcasse bovine in un macello della regione Marche 821
Biogenic Amines: Toxicology and Health Effect 817
Evoluzione delle caratteristiche microbiologiche e chimico-fisiche in Longissimus dorsi di scottona marchigiana durante un processo di dry aging in condizioni controllate 707
Food fraud: Detection, control and strategies 642
Igiene nei processi alimentari. Progettazione della sicurezza degli alimenti. Con ebook. Con risorse online 526
Valutazione del profilo microbiologico e chimico in un impianto pilota per la coltivazione di spirulina 458
Controlli ufficiali per la determinazione delle biotossine marine liposolubili in mitili allevati lungo la costa adriatica 396
L’evoluzione della normativa comunitaria dei prodotti a marchio DOP, IGP, STG 369
Valutazioni microbiologiche sulle superfici in vari supermercati della grande distribuzione organizzata del centro Italia 339
Human brucellosis: Incidence, prevention and strategies for control 336
Editorial: Foodborne pathogens: Hygiene and safety 331
Aspetti microbiologici, chimico-fisici e contenuto di amine biogene in Pecorino di farindola prodotto con caglio suino, capretto e vitello 306
Valutazione delle cariche microbiche su superfici a contatto con gli alimenti in macellerie abruzzesi dopo sanificazione 301
Confronto del contenuto proteico e lipidico in tre differenti razze di bovine da latte 300
Investigation of marine biotoxins and human toxicity 297
Concentrations of Contaminants with Regulatory Limits in Samples of Clam (Chamelea gallina) Collected along the Abruzzi Region Coast in Central Italy 289
Safety and quality assurance in the domestic swine production chain 277
Changes in Polyphenolic Concentrations of Table Olives (cv. Itrana) Produced Under Different Irrigation Regimes During Spontaneous or Inoculated Fermentation 267
Development of a Capture ELISA for Rapid Detection of Salmonella enterica in Food Samples 264
Evaluation of biogenic amines in wine: Determination by an improved HPLC-PDA method. 263
Adhesion properties and surface hydrophobicity of Pichia manshurica strains isolated from organic wines 263
Staphylococcus Aureus in the dairy production chain 262
Biodiversity of autolytic ability in flocculent Saccharomyces cerevisiae strains suitable for traditional sparkling wine fermentation 259
Aroma Profile of Montepulciano d'Abruzzo Wine Fermented by Single and Co-culture Starters of Autochthonous Saccharomyces and Non-saccharomyces Yeasts 255
Characterization of specialized flocculent yeasts to improve sparkling wine fermentation 251
Impact of Saccharomyces cerevisiae strains on traditional sparkling wines production 246
Investigation of Marine Biotoxins and Human Toxicity 245
Influence of pig rennet on proteolysis, organic acids content and microbiota of Pecorino di Farindola, a traditional Italian ewe's raw milk cheese 242
Biogenic amines in raw and processed seafood 233
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 231
Development of a rapid method for the detection of Yersinia enterocolitica serotype O:8 from food 230
Marine Biotoxins: Occurrence, Toxicity, Regulatory Limits and Reference Methods 222
Chromosome arrangement, differentiation of growth kinetics and volatile molecule profiles in Kluyveromyces marxianus strains from Italian cheeses 218
Influence of Iodine Feeding on Microbiological and Physico-Chemical Characteristics and Biogenic Amines Content in a Raw Ewes' Milk Cheese 218
Influence of pig rennet on fatty acid composition, volatile molecule profile, texture and sensory properties of Pecorino di Farindola cheese 216
Assessment of knowledge and applications of hygiene practices in the food service sector 216
Histamine Food Poisoning 215
Genetic diversity of FLO1 and FLO5 genes in wine flocculent Saccharomyces cerevisiae strains 214
Yeasts associated with Manteca 205
Prevalence of Foodborne Diseases in the European Union 201
A survey of yeasts in traditional sausages of Southern Italy 201
A proteomic approach to analyze the response of Listeria monocytogenes to different environmental conditions 199
In Lactobacillus pentosus, the olive brine adaptation genes are required for biofilm formation 198
Editorial: Biological hazards in food 198
Flocculation in Saccharomyces and non-Saccharomyces wine yeasts 197
Indagine preliminare sulle caratteristiche microbiologiche e chimico-fisiche del Pecorino di Farindola 192
INFLUENCE OF STARTER CULTURE AND ANIMAL RENNETS ON PECORINO DI FARINDOLA CHEESE 190
Microbiological and physicochemical characterization of naturally fermented Italian table olives 189
Accelerated de-bittering of naturally fermented table olives by mixed lactic acid bacteria starter culture 187
High content of biogenic amines in Pecorino cheeses 184
Application of starter culture to table olive fermentation: an overview on the experimental studies. 183
Lactobacillus pentosus and Saccharomyces cerevisiae dominate the Italian table olive fermentations 182
Determination of Lipophilic Marine Biotoxins in Mussels Harvested from the Adriatic Sea by LC-MS/MS 182
Histamine poisoning and control measures in fish and fishery products 181
Accreditation procedure for Trichinella spp. Detection in slaughterhouses: The experience of an internal laboratory in Italy 180
Molecular identification and osmotolerant profile of wine yeasts that ferment a high sugar grape must 178
Rapid Methods for Assessing Food Safety and Quality 178
Microbiological and physicochemical characterization of naturally fermented Italian table olives 175
Microbiological and chemical profiles of naturally fermented table olives and brines from different Italian cultivars. 173
Multistarter from organic viticulture for red wine Montepulciano d’Abruzzo production 172
Monitoring of the regulatory criteria for raw milk collected from dairy farms in Central Italy 168
Agroscopeampelos un progetto di ricerca interdisciplinare per il Motepulciano d’Abruzzo colline teramane D.O.C.G.. Parte II: selezione di ceppi starter autoctoni 167
Foodborne Pathogens: Hygiene and Safety 167
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 166
Aspetti tecnologici e igienico-sanitari in laboratori artigianali di porchetta abruzzese 166
Lactobacillus pentosus dominates spontaneous fermentation of Italian table olives. 166
Food frauds: Global incidents and misleading situations 165
Modificazioni microbiche, chimiche e sensoriali di Engraulis encrasicolus in condizioni di refrigerazione, sottoghiaccio e di abuso termico 164
La Commercializzazione Dei Prodotti ittici Freschi E Congelati (PARTE I) 164
Effect of grape indigenous Saccharomyces cerevisiae strains on Montepulciano d’Abruzzo red wine quality 164
Analisi dell’intero proteoma di un ceppo di Listeria monocytogenes esposto a differenti fattori di stress 164
A proteomic approach of the different environmental conditions of Listeria monocytogenes 163
Biogenic Amines during ripening of "Pecorino Abruzzese Cheese 161
Long-term impact of farm management and crops on soil microorganisms assessed by combined DGGE and PLFA analyses 161
A one-year survey on aflatoxin M1 in raw milk 158
Biogenic amines in Italian Pecorino cheese 157
Kluyveromyces marxianus dominates yeast populations in Pecorino di Farindola cheese 156
Gestione della presenza di allergeni nei prodotti alimentari 1° PARTE 154
A survey on safe consumption of clam samples from the Abruzzi region, Central Adriatic Sea. 154
Gestione della presenza di allergeni nei prodotti alimentari –2° PARTE 153
Dominant Saccharomyces cerevisiae strains characterize Montepulciano d’Abruzzo red wine Saccharomyces cerevisiae 152
Official controls for the determination of lipophilic marine biotoxins in mussels farmed along the Adriatic coast 151
Antimicrobial resistance profiles of Enterococcus populations isolated from Pecorino di Farindola cheese. 151
Simultaneous determination of aflatoxins, T-2 and HT-2 toxins, and fumonisins in cereal-derived products by QuEChERS extraction coupled with LC-MS/MS 151
A survey of yeasts in traditional salami of Southern Italy: quali-quantitative aspects 150
Ricerca di latte bovino in bevande vegetali mediante lateral flow assay 150
Investigation on Norovirus Occurrence in Foodstuffs during the Years 2010-2020 149
Studio preliminare delle caratteristiche chimico-fisiche e microbiologiche del pecorino incanestrato dl castel del monte e influenza dell'alimentazione iodata degli ovini 146
A preliminary evaluation of physicochemical and microbiological characteristics of “Pecorino di Farindola” cheese 145
Lactobacillus pentosus genes involved in olive brine stress response 144
Listeria monocytogenes strain in response to stress conditions: preliminary results 142
Diversità dei geni FLO1, FLO5 e FLO11 in Saccharomyces cerevisiae isolati da vino. 142
Detection of undeclared bovine milk in different food matrices by a multi-technique approach 142
Identification of stress-induced proteomic changes in a virulent Listeria monocytogenes strain 140
Microbiological quality and safety of dairy products in cheese production 140
Yessotoxin determination in Mytilus galloprovincialis revealed by an in vitro functional assay 139
Detection of methicillin-resistant Staphylococcus aureus in dairy cow farms 139
Innovative Strategies for Preventing Escherichia Coli Contamination: Challenges and Recent Advances in Food Safety 138
Totale 24.333
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Categoria #
all - tutte 147.736
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 147.736
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20222.232 0 0 213 220 294 133 167 262 192 104 550 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
2025/20267.974 698 552 653 1.013 571 275 739 638 994 1.057 324 460
2026/20271.616 883 364 369 0 0 0 0 0 0 0 0 0
Totale 35.388