IRIS
SCHIRONE, MARIA
 Distribuzione geografica
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Continente #
NA - Nord America 10.699
EU - Europa 10.222
AS - Asia 6.570
SA - Sud America 1.152
AF - Africa 242
OC - Oceania 74
Continente sconosciuto - Info sul continente non disponibili 33
Totale 28.992
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Nazione #
US - Stati Uniti d'America 10.439
IT - Italia 5.136
CN - Cina 2.022
VN - Vietnam 1.493
SG - Singapore 1.491
DE - Germania 1.131
BR - Brasile 880
UA - Ucraina 743
HK - Hong Kong 563
RU - Federazione Russa 494
GB - Regno Unito 389
FI - Finlandia 376
SE - Svezia 328
FR - Francia 317
IE - Irlanda 302
BE - Belgio 280
NL - Olanda 235
CA - Canada 141
IN - India 126
TR - Turchia 111
ES - Italia 96
AR - Argentina 93
MX - Messico 88
ID - Indonesia 87
JP - Giappone 76
IR - Iran 68
PH - Filippine 68
TW - Taiwan 67
KR - Corea 62
PL - Polonia 54
AU - Australia 51
ZA - Sudafrica 51
BD - Bangladesh 50
EG - Egitto 48
CO - Colombia 46
GR - Grecia 45
PK - Pakistan 44
MY - Malesia 40
PE - Perù 40
EC - Ecuador 38
IQ - Iraq 36
CH - Svizzera 34
NO - Norvegia 32
RO - Romania 32
TH - Thailandia 32
EU - Europa 30
PT - Portogallo 27
AT - Austria 26
IL - Israele 26
DZ - Algeria 23
NZ - Nuova Zelanda 22
GH - Ghana 19
CL - Cile 18
DK - Danimarca 18
CZ - Repubblica Ceca 17
NG - Nigeria 17
VE - Venezuela 17
HR - Croazia 16
MA - Marocco 16
PY - Paraguay 14
SA - Arabia Saudita 14
TN - Tunisia 14
NP - Nepal 13
BA - Bosnia-Erzegovina 12
AE - Emirati Arabi Uniti 10
BG - Bulgaria 10
LB - Libano 10
SK - Slovacchia (Repubblica Slovacca) 10
AL - Albania 9
KE - Kenya 9
LY - Libia 8
RS - Serbia 8
AZ - Azerbaigian 7
DO - Repubblica Dominicana 7
ET - Etiopia 7
OM - Oman 7
PA - Panama 7
CM - Camerun 6
HN - Honduras 6
KH - Cambogia 6
LV - Lettonia 6
ME - Montenegro 6
SN - Senegal 6
SY - Repubblica araba siriana 6
UZ - Uzbekistan 6
JM - Giamaica 5
LT - Lituania 5
SI - Slovenia 5
AM - Armenia 4
BY - Bielorussia 4
HU - Ungheria 4
MT - Malta 4
PS - Palestinian Territory 4
BO - Bolivia 3
EE - Estonia 3
IS - Islanda 3
KG - Kirghizistan 3
KW - Kuwait 3
LK - Sri Lanka 3
MD - Moldavia 3
Totale 28.947
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Città #
Dong Ket 1.181
Chandler 1.023
Fairfield 957
Jacksonville 877
Woodbridge 618
Hong Kong 546
Ashburn 543
Dearborn 538
Houston 518
Ann Arbor 503
Singapore 476
Wilmington 453
Beijing 404
Seattle 369
Rome 342
Cambridge 307
Nanjing 276
Dublin 273
The Dalles 266
Brussels 258
Helsinki 227
Milan 224
Falkenstein 209
Shanghai 206
Princeton 173
Lawrence 169
Boardman 168
Moscow 165
Teramo 160
New York 132
Nanchang 121
Ho Chi Minh City 114
Naples 108
Pescara 99
Kunming 94
Munich 90
Palermo 86
São Paulo 83
Florence 82
Bari 75
Des Moines 74
Guangzhou 74
Los Angeles 70
Turin 68
Hanoi 65
Bologna 64
Redwood City 63
Hangzhou 56
Ottawa 55
San Diego 52
Tianjin 50
Hefei 48
London 46
Taipei 46
Verona 46
Padova 42
Chicago 40
Frankfurt am Main 37
Santa Clara 35
Lima 32
Tokyo 32
Dallas 31
Dormagen 29
Düsseldorf 29
Jinan 29
Norwalk 29
Parma 29
Perugia 27
Korschenbroich 26
Lanzhou 26
Rio de Janeiro 26
Trondheim 26
Venice 26
Falls Church 24
Shenyang 24
Catania 23
Council Bluffs 23
Messina 23
Ravenna 23
Zhengzhou 23
Changsha 22
Guardiagrele 22
Pianella 22
Torino 22
Belo Horizonte 21
Brasília 21
Modena 21
Toronto 21
Alexandria 20
Warsaw 20
Istanbul 19
Jakarta 19
Pisa 19
Porto Alegre 19
San Francisco 19
Athens 18
Celico 18
Cesena 18
Mexico 18
Montesilvano Marina 18
Totale 15.501
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Nome #
Determinazione di Listeria monocytogenes e Salmonella spp. in campioni di alimenti mediante tre diverse metodiche 856
Biogenic Amines: Toxicology and Health Effect 787
Qualità microbiologica di prodotti lattiero-caseari in un caseificio marchigiano 730
Valutazione della conformità ai criteri di igiene di processo di carcasse bovine in un macello della regione Marche 711
Food fraud: Detection, control and strategies 578
Valutazione del profilo microbiologico e chimico in un impianto pilota per la coltivazione di spirulina 419
Evoluzione delle caratteristiche microbiologiche e chimico-fisiche in Longissimus dorsi di scottona marchigiana durante un processo di dry aging in condizioni controllate 410
Igiene nei processi alimentari. Progettazione della sicurezza degli alimenti. Con ebook. Con risorse online 347
L’evoluzione della normativa comunitaria dei prodotti a marchio DOP, IGP, STG 333
Editorial: Foodborne pathogens: Hygiene and safety 317
Aspetti microbiologici, chimico-fisici e contenuto di amine biogene in Pecorino di farindola prodotto con caglio suino, capretto e vitello 280
Concentrations of Contaminants with Regulatory Limits in Samples of Clam (Chamelea gallina) Collected along the Abruzzi Region Coast in Central Italy 274
Controlli ufficiali per la determinazione delle biotossine marine liposolubili in mitili allevati lungo la costa adriatica 273
Investigation of marine biotoxins and human toxicity 265
Valutazione delle cariche microbiche su superfici a contatto con gli alimenti in macellerie abruzzesi dopo sanificazione 259
Safety and quality assurance in the domestic swine production chain 250
Adhesion properties and surface hydrophobicity of Pichia manshurica strains isolated from organic wines 247
Biodiversity of autolytic ability in flocculent Saccharomyces cerevisiae strains suitable for traditional sparkling wine fermentation 246
Evaluation of biogenic amines in wine: Determination by an improved HPLC-PDA method. 244
Characterization of specialized flocculent yeasts to improve sparkling wine fermentation 242
Changes in Polyphenolic Concentrations of Table Olives (cv. Itrana) Produced Under Different Irrigation Regimes During Spontaneous or Inoculated Fermentation 242
Confronto del contenuto proteico e lipidico in tre differenti razze di bovine da latte 239
Aroma Profile of Montepulciano d'Abruzzo Wine Fermented by Single and Co-culture Starters of Autochthonous Saccharomyces and Non-saccharomyces Yeasts 237
Impact of Saccharomyces cerevisiae strains on traditional sparkling wines production 232
Development of a Capture ELISA for Rapid Detection of Salmonella enterica in Food Samples 231
Influence of pig rennet on proteolysis, organic acids content and microbiota of Pecorino di Farindola, a traditional Italian ewe's raw milk cheese 209
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 206
Influence of Iodine Feeding on Microbiological and Physico-Chemical Characteristics and Biogenic Amines Content in a Raw Ewes' Milk Cheese 206
Chromosome arrangement, differentiation of growth kinetics and volatile molecule profiles in Kluyveromyces marxianus strains from Italian cheeses 203
Development of a rapid method for the detection of Yersinia enterocolitica serotype O:8 from food 203
Marine Biotoxins: Occurrence, Toxicity, Regulatory Limits and Reference Methods 201
Biogenic amines in raw and processed seafood 200
Assessment of knowledge and applications of hygiene practices in the food service sector 200
Influence of pig rennet on fatty acid composition, volatile molecule profile, texture and sensory properties of Pecorino di Farindola cheese 196
Histamine Food Poisoning 196
Genetic diversity of FLO1 and FLO5 genes in wine flocculent Saccharomyces cerevisiae strains 193
Staphylococcus Aureus in the dairy production chain 186
Investigation of Marine Biotoxins and Human Toxicity 186
Valutazioni microbiologiche sulle superfici in vari supermercati della grande distribuzione organizzata del centro Italia 185
Editorial: Biological hazards in food 185
Human brucellosis: Incidence, prevention and strategies for control 183
In Lactobacillus pentosus, the olive brine adaptation genes are required for biofilm formation 183
Flocculation in Saccharomyces and non-Saccharomyces wine yeasts 182
Yeasts associated with Manteca 178
Indagine preliminare sulle caratteristiche microbiologiche e chimico-fisiche del Pecorino di Farindola 176
A survey of yeasts in traditional sausages of Southern Italy 173
Prevalence of Foodborne Diseases in the European Union 170
Microbiological and physicochemical characterization of naturally fermented Italian table olives 169
INFLUENCE OF STARTER CULTURE AND ANIMAL RENNETS ON PECORINO DI FARINDOLA CHEESE 165
Histamine poisoning and control measures in fish and fishery products 165
Determination of Lipophilic Marine Biotoxins in Mussels Harvested from the Adriatic Sea by LC-MS/MS 165
Application of starter culture to table olive fermentation: an overview on the experimental studies. 162
A proteomic approach to analyze the response of Listeria monocytogenes to different environmental conditions 159
Molecular identification and osmotolerant profile of wine yeasts that ferment a high sugar grape must 157
High content of biogenic amines in Pecorino cheeses 156
Accelerated de-bittering of naturally fermented table olives by mixed lactic acid bacteria starter culture 153
Lactobacillus pentosus and Saccharomyces cerevisiae dominate the Italian table olive fermentations 152
Foodborne Pathogens: Hygiene and Safety 152
Accreditation procedure for Trichinella spp. Detection in slaughterhouses: The experience of an internal laboratory in Italy 151
Rapid Methods for Assessing Food Safety and Quality 151
Microbiological and chemical profiles of naturally fermented table olives and brines from different Italian cultivars. 150
La Commercializzazione Dei Prodotti ittici Freschi E Congelati (PARTE I) 149
Lactobacillus pentosus dominates spontaneous fermentation of Italian table olives. 148
Microbiological and physicochemical characterization of naturally fermented Italian table olives 148
Monitoring of the regulatory criteria for raw milk collected from dairy farms in Central Italy 147
Long-term impact of farm management and crops on soil microorganisms assessed by combined DGGE and PLFA analyses 146
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 143
Agroscopeampelos un progetto di ricerca interdisciplinare per il Motepulciano d’Abruzzo colline teramane D.O.C.G.. Parte II: selezione di ceppi starter autoctoni 143
Modificazioni microbiche, chimiche e sensoriali di Engraulis encrasicolus in condizioni di refrigerazione, sottoghiaccio e di abuso termico 140
Gestione della presenza di allergeni nei prodotti alimentari 1° PARTE 139
Simultaneous determination of aflatoxins, T-2 and HT-2 toxins, and fumonisins in cereal-derived products by QuEChERS extraction coupled with LC-MS/MS 138
A proteomic approach of the different environmental conditions of Listeria monocytogenes 138
Aspetti tecnologici e igienico-sanitari in laboratori artigianali di porchetta abruzzese 137
Biogenic Amines during ripening of "Pecorino Abruzzese Cheese 136
Kluyveromyces marxianus dominates yeast populations in Pecorino di Farindola cheese 133
Multistarter from organic viticulture for red wine Montepulciano d’Abruzzo production 133
Food frauds: Global incidents and misleading situations 131
Gestione della presenza di allergeni nei prodotti alimentari –2° PARTE 129
Effect of grape indigenous Saccharomyces cerevisiae strains on Montepulciano d’Abruzzo red wine quality 129
A survey of yeasts in traditional salami of Southern Italy: quali-quantitative aspects 128
Dominant Saccharomyces cerevisiae strains characterize Montepulciano d’Abruzzo red wine Saccharomyces cerevisiae 127
Detection of yessotoxin by three different methods in Mytilus galloprovincialis of Adriatic Sea , Italy 126
Yessotoxin determination in Mytilus galloprovincialis revealed by an in vitro functional assay 126
A one-year survey on aflatoxin M1 in raw milk 126
Antimicrobial resistance profiles of Enterococcus populations isolated from Pecorino di Farindola cheese. 126
Detection of methicillin-resistant Staphylococcus aureus in dairy cow farms 125
Ricerca di latte bovino in bevande vegetali mediante lateral flow assay 125
A survey on safe consumption of clam samples from the Abruzzi region, Central Adriatic Sea. 123
A preliminary evaluation of physicochemical and microbiological characteristics of “Pecorino di Farindola” cheese 122
Analisi dell’intero proteoma di un ceppo di Listeria monocytogenes esposto a differenti fattori di stress 122
Caratteristiche metaboliche di Enterobacteriaceae isolate da Pecorino Abruzzese 120
Investigation on Norovirus Occurrence in Foodstuffs during the Years 2010-2020 119
Detection of undeclared bovine milk in different food matrices by a multi-technique approach 118
Biogenic amines in Italian Pecorino cheese 117
Studio preliminare delle caratteristiche chimico-fisiche e microbiologiche del pecorino incanestrato dl castel del monte e influenza dell'alimentazione iodata degli ovini 117
Caratterizzazione della microflora lattica del Caciocavallo Silano 116
Dominant Saccharomyces cerevisiae strains characterize Montepulciano d’Abruzzo red wine 116
The predominance, biodiversity and biotechnological properties of Kluyveromyces marxianus in the production of Pecorino di Farindola cheese 116
Diversità dei geni FLO1, FLO5 e FLO11 in Saccharomyces cerevisiae isolati da vino. 115
Functional properties of food-borne yeasts: antigenotoxic activity using Sos-chromotest 115
Totale 20.708
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Categoria #
all - tutte 126.554
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 126.554
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20213.177 0 0 0 0 0 278 280 293 452 267 326 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
2024/20255.666 223 219 388 476 385 633 280 348 518 504 474 1.218
2025/20263.640 698 552 653 1.013 571 153 0 0 0 0 0 0
Totale 29.438