IRIS
SCHIRONE, MARIA
 Distribuzione geografica
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Continente #
NA - Nord America 9.589
EU - Europa 8.401
AS - Asia 3.539
SA - Sud America 155
AF - Africa 145
OC - Oceania 67
Continente sconosciuto - Info sul continente non disponibili 32
Totale 21.928
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Nazione #
US - Stati Uniti d'America 9.435
IT - Italia 4.028
CN - Cina 1.447
VN - Vietnam 1.186
DE - Germania 999
UA - Ucraina 727
RU - Federazione Russa 391
FI - Finlandia 360
GB - Regno Unito 325
SE - Svezia 320
IE - Irlanda 296
SG - Singapore 292
BE - Belgio 270
FR - Francia 236
CA - Canada 105
BR - Brasile 82
IN - India 82
ES - Italia 80
TR - Turchia 76
NL - Olanda 74
IR - Iran 52
JP - Giappone 52
KR - Corea 50
ID - Indonesia 47
AU - Australia 46
PH - Filippine 42
MX - Messico 40
GR - Grecia 36
PL - Polonia 36
HK - Hong Kong 35
TW - Taiwan 34
MY - Malesia 33
EG - Egitto 32
NO - Norvegia 32
PE - Perù 31
EU - Europa 30
ZA - Sudafrica 28
CH - Svizzera 27
TH - Thailandia 27
RO - Romania 26
IL - Israele 21
PK - Pakistan 21
NZ - Nuova Zelanda 20
PT - Portogallo 20
CO - Colombia 18
GH - Ghana 18
CZ - Repubblica Ceca 17
DK - Danimarca 17
DZ - Algeria 17
NG - Nigeria 17
HR - Croazia 15
AT - Austria 11
CL - Cile 11
LB - Libano 9
SK - Slovacchia (Repubblica Slovacca) 8
BG - Bulgaria 7
EC - Ecuador 6
LV - Lettonia 6
MA - Marocco 6
ME - Montenegro 6
PA - Panama 6
AR - Argentina 5
BA - Bosnia-Erzegovina 5
BD - Bangladesh 5
IQ - Iraq 5
LY - Libia 5
HU - Ungheria 4
RS - Serbia 4
SY - Repubblica araba siriana 4
AE - Emirati Arabi Uniti 3
AL - Albania 3
LK - Sri Lanka 3
LT - Lituania 3
MD - Moldavia 3
RW - Ruanda 3
SA - Arabia Saudita 3
SN - Senegal 3
TN - Tunisia 3
AM - Armenia 2
BJ - Benin 2
BY - Bielorussia 2
CM - Camerun 2
DO - Repubblica Dominicana 2
ET - Etiopia 2
IS - Islanda 2
KE - Kenya 2
KH - Cambogia 2
SD - Sudan 2
SI - Slovenia 2
TZ - Tanzania 2
UZ - Uzbekistan 2
XK - ???statistics.table.value.countryCode.XK??? 2
AZ - Azerbaigian 1
BW - Botswana 1
CR - Costa Rica 1
EE - Estonia 1
GU - Guam 1
IM - Isola di Man 1
KG - Kirghizistan 1
KZ - Kazakistan 1
Totale 21.924
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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 435
Seattle 365
Cambridge 306
Nanjing 272
Dublin 269
Brussels 255
Rome 226
Helsinki 225
Singapore 208
Falkenstein 207
Beijing 186
Princeton 173
Lawrence 169
Milan 164
Moscow 162
Teramo 160
Boardman 156
Shanghai 129
Nanchang 121
New York 106
Kunming 93
Pescara 75
Des Moines 73
Palermo 70
Naples 67
Bari 63
Redwood City 63
Ottawa 55
Turin 55
Florence 53
Hangzhou 53
San Diego 52
Hefei 46
Bologna 43
Padova 40
Guangzhou 38
Verona 37
London 32
Munich 32
Tianjin 32
Los Angeles 31
Dormagen 29
Lima 29
Norwalk 29
Jinan 28
Düsseldorf 27
Korschenbroich 26
Lanzhou 26
Trondheim 26
Dallas 24
Falls Church 24
Shenyang 24
Parma 23
Guardiagrele 22
Pianella 22
Ravenna 22
Torino 22
Zhengzhou 22
Modena 21
Tokyo 21
Hong Kong 20
Changsha 19
Perugia 19
Alexandria 18
Celico 18
Mexico 18
Ningbo 18
San Mateo 18
Taipei 18
Messina 17
Athens 16
Jakarta 16
Venice 16
Accra 15
Catania 15
Chieti 15
Mountain View 15
Napoli 15
Roseto Degli Abruzzi 15
Jerusalem 14
Changchun 13
Fuzhou 13
Paris 13
Pisa 13
Serra 13
Brescia 12
Frankfurt am Main 12
Salerno 12
Toronto 12
Washington 12
Ancona 11
Totale 12.999
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Nome #
Biogenic Amines: Toxicology and Health Effect 675
Determinazione di Listeria monocytogenes e Salmonella spp. in campioni di alimenti mediante tre diverse metodiche 637
Qualità microbiologica di prodotti lattiero-caseari in un caseificio marchigiano 580
Valutazione della conformità ai criteri di igiene di processo di carcasse bovine in un macello della regione Marche 505
Food fraud: Detection, control and strategies 485
Valutazione del profilo microbiologico e chimico in un impianto pilota per la coltivazione di spirulina 346
L’evoluzione della normativa comunitaria dei prodotti a marchio DOP, IGP, STG 297
Evoluzione delle caratteristiche microbiologiche e chimico-fisiche in Longissimus dorsi di scottona marchigiana durante un processo di dry aging in condizioni controllate 296
Editorial: Foodborne pathogens: Hygiene and safety 275
Aspetti microbiologici, chimico-fisici e contenuto di amine biogene in Pecorino di farindola prodotto con caglio suino, capretto e vitello 247
Concentrations of Contaminants with Regulatory Limits in Samples of Clam (Chamelea gallina) Collected along the Abruzzi Region Coast in Central Italy 237
Biodiversity of autolytic ability in flocculent Saccharomyces cerevisiae strains suitable for traditional sparkling wine fermentation 217
Evaluation of biogenic amines in wine: Determination by an improved HPLC-PDA method. 216
Investigation of marine biotoxins and human toxicity 214
Characterization of specialized flocculent yeasts to improve sparkling wine fermentation 212
Adhesion properties and surface hydrophobicity of Pichia manshurica strains isolated from organic wines 207
Aroma Profile of Montepulciano d'Abruzzo Wine Fermented by Single and Co-culture Starters of Autochthonous Saccharomyces and Non-saccharomyces Yeasts 206
Changes in Polyphenolic Concentrations of Table Olives (cv. Itrana) Produced Under Different Irrigation Regimes During Spontaneous or Inoculated Fermentation 206
Valutazione delle cariche microbiche su superfici a contatto con gli alimenti in macellerie abruzzesi dopo sanificazione 205
Marine Biotoxins: Occurrence, Toxicity, Regulatory Limits and Reference Methods 182
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 181
Influence of pig rennet on proteolysis, organic acids content and microbiota of Pecorino di Farindola, a traditional Italian ewe's raw milk cheese 181
Development of a Capture ELISA for Rapid Detection of Salmonella enterica in Food Samples 181
Influence of Iodine Feeding on Microbiological and Physico-Chemical Characteristics and Biogenic Amines Content in a Raw Ewes' Milk Cheese 179
Chromosome arrangement, differentiation of growth kinetics and volatile molecule profiles in Kluyveromyces marxianus strains from Italian cheeses 175
Impact of Saccharomyces cerevisiae strains on traditional sparkling wines production 175
Editorial: Biological hazards in food 171
Influence of pig rennet on fatty acid composition, volatile molecule profile, texture and sensory properties of Pecorino di Farindola cheese 170
Assessment of knowledge and applications of hygiene practices in the food service sector 170
Safety and quality assurance in the domestic swine production chain 167
In Lactobacillus pentosus, the olive brine adaptation genes are required for biofilm formation 166
Genetic diversity of FLO1 and FLO5 genes in wine flocculent Saccharomyces cerevisiae strains 165
Flocculation in Saccharomyces and non-Saccharomyces wine yeasts 160
Biogenic amines in raw and processed seafood 160
Histamine Food Poisoning 154
Yeasts associated with Manteca 151
Histamine poisoning and control measures in fish and fishery products 151
Controlli ufficiali per la determinazione delle biotossine marine liposolubili in mitili allevati lungo la costa adriatica 149
Confronto del contenuto proteico e lipidico in tre differenti razze di bovine da latte 149
Microbiological and physicochemical characterization of naturally fermented Italian table olives 147
Indagine preliminare sulle caratteristiche microbiologiche e chimico-fisiche del Pecorino di Farindola 147
Development of a rapid method for the detection of Yersinia enterocolitica serotype O:8 from food 147
Determination of Lipophilic Marine Biotoxins in Mussels Harvested from the Adriatic Sea by LC-MS/MS 146
INFLUENCE OF STARTER CULTURE AND ANIMAL RENNETS ON PECORINO DI FARINDOLA CHEESE 139
A survey of yeasts in traditional sausages of Southern Italy 138
Molecular identification and osmotolerant profile of wine yeasts that ferment a high sugar grape must 136
Rapid Methods for Assessing Food Safety and Quality 135
Application of starter culture to table olive fermentation: an overview on the experimental studies. 132
Igiene nei processi alimentari. Progettazione della sicurezza degli alimenti. Con ebook. Con risorse online 129
Long-term impact of farm management and crops on soil microorganisms assessed by combined DGGE and PLFA analyses 128
Investigation of Marine Biotoxins and Human Toxicity 128
Gestione della presenza di allergeni nei prodotti alimentari 1° PARTE 127
La Commercializzazione Dei Prodotti ittici Freschi E Congelati (PARTE I) 126
Prevalence of Foodborne Diseases in the European Union 125
Microbiological and chemical profiles of naturally fermented table olives and brines from different Italian cultivars. 125
High content of biogenic amines in Pecorino cheeses 125
Lactobacillus pentosus dominates spontaneous fermentation of Italian table olives. 123
Lactobacillus pentosus and Saccharomyces cerevisiae dominate the Italian table olive fermentations 123
Microbiological and physicochemical characterization of naturally fermented Italian table olives 123
Simultaneous determination of aflatoxins, T-2 and HT-2 toxins, and fumonisins in cereal-derived products by QuEChERS extraction coupled with LC-MS/MS 122
Modificazioni microbiche, chimiche e sensoriali di Engraulis encrasicolus in condizioni di refrigerazione, sottoghiaccio e di abuso termico 119
Gestione della presenza di allergeni nei prodotti alimentari –2° PARTE 115
Accreditation procedure for Trichinella spp. Detection in slaughterhouses: The experience of an internal laboratory in Italy 114
Kluyveromyces marxianus dominates yeast populations in Pecorino di Farindola cheese 113
Monitoring of the regulatory criteria for raw milk collected from dairy farms in Central Italy 112
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 111
Agroscopeampelos un progetto di ricerca interdisciplinare per il Motepulciano d’Abruzzo colline teramane D.O.C.G.. Parte II: selezione di ceppi starter autoctoni 111
Multistarter from organic viticulture for red wine Montepulciano d’Abruzzo production 111
Staphylococcus Aureus in the dairy production chain 110
Effect of grape indigenous Saccharomyces cerevisiae strains on Montepulciano d’Abruzzo red wine quality 110
Detection of methicillin-resistant Staphylococcus aureus in dairy cow farms 107
A proteomic approach of the different environmental conditions of Listeria monocytogenes 107
Accelerated de-bittering of naturally fermented table olives by mixed lactic acid bacteria starter culture 106
Yessotoxin determination in Mytilus galloprovincialis revealed by an in vitro functional assay 106
Foodborne Pathogens: Hygiene and Safety 106
Caratteristiche metaboliche di Enterobacteriaceae isolate da Pecorino Abruzzese 103
Aspetti tecnologici e igienico-sanitari in laboratori artigianali di porchetta abruzzese 101
Biogenic Amines during ripening of "Pecorino Abruzzese Cheese 101
Caratterizzazione della microflora lattica del Caciocavallo Silano 100
Investigation on Norovirus Occurrence in Foodstuffs during the Years 2010-2020 100
Detection of yessotoxin by three different methods in Mytilus galloprovincialis of Adriatic Sea , Italy 98
Dominant Saccharomyces cerevisiae strains characterize Montepulciano d’Abruzzo red wine Saccharomyces cerevisiae 98
Diversity of Debaryomyces hansenii-Candida famata isolates from dry sausages of south Italy 97
The predominance, biodiversity and biotechnological properties of Kluyveromyces marxianus in the production of Pecorino di Farindola cheese 97
Ricerca di latte bovino in bevande vegetali mediante lateral flow assay 97
A proteomic approach to analyze the response of Listeria monocytogenes to different environmental conditions 96
Antimicrobial resistance profiles of Enterococcus populations isolated from Pecorino di Farindola cheese. 96
Influence of heat shock on the viability and polyamine metabolism in the thermotolerant yeast Trichosporon asahii 21 isolated from cheese 93
Dominant Saccharomyces cerevisiae strains characterize Montepulciano d’Abruzzo red wine 93
Lactobacillus pentosus genes involved in olive brine stress response 92
Diversità dei geni FLO1, FLO5 e FLO11 in Saccharomyces cerevisiae isolati da vino. 91
Influence of organic viticulture on non-Saccharomyces wine yeasts 91
A survey of yeasts in traditional salami of Southern Italy: quali-quantitative aspects 91
Determination of aflatoxins, deoxynivalenol, ochratoxin A and zearalenone in organic wheat flour under different storage conditions 91
Applicazione di un nuovo sistema di tracciabilità delle carni ovi-caprine presso un centro di macellazione 90
A one-year survey on aflatoxin M1 in raw milk 90
Drawing the genotipic and metabolomic features of Kluyveromyces marxianus from Pecorino di Farindola 90
Identification of Critical Genes for Growth in Olive Brine byTransposon Mutagenesis of Lactobacillus pentosus C11 89
Biogeographical characterization of Saccharomyces cerevisiae wine yeast by molecular methods 89
Yeast biota associated to naturally fermented table olives from different Italian cultivars 88
Totale 16.391
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Categoria #
all - tutte 89.007
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 89.007
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20202.361 0 0 0 0 0 513 570 483 223 274 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
2022/20233.898 447 199 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
2024/20252.226 223 219 388 476 385 535 0 0 0 0 0 0
Totale 22.358