IRIS
SUZZI, Giovanna
 Distribuzione geografica
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Continente #
NA - Nord America 31.931
AS - Asia 15.260
EU - Europa 13.394
SA - Sud America 1.883
Continente sconosciuto - Info sul continente non disponibili 664
AF - Africa 300
OC - Oceania 104
Totale 63.536
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Nazione #
US - Stati Uniti d'America 31.339
CN - Cina 5.056
SG - Singapore 3.881
VN - Vietnam 3.357
DE - Germania 2.965
IT - Italia 2.325
UA - Ucraina 2.166
BR - Brasile 1.363
HK - Hong Kong 1.159
SE - Svezia 1.151
RU - Federazione Russa 956
GB - Regno Unito 881
FI - Finlandia 858
IE - Irlanda 632
FR - Francia 492
IN - India 312
CA - Canada 300
TR - Turchia 256
PL - Polonia 167
AR - Argentina 159
BD - Bangladesh 159
MX - Messico 136
NL - Olanda 127
BE - Belgio 123
IQ - Iraq 120
JP - Giappone 118
ES - Italia 114
ID - Indonesia 105
CO - Colombia 104
EU - Europa 80
PK - Pakistan 74
ZA - Sudafrica 72
KR - Corea 71
IR - Iran 70
AU - Australia 67
EC - Ecuador 66
MY - Malesia 62
PH - Filippine 61
SA - Arabia Saudita 61
VE - Venezuela 57
CZ - Repubblica Ceca 54
MA - Marocco 52
CL - Cile 48
PT - Portogallo 42
CR - Costa Rica 41
TN - Tunisia 40
PE - Perù 39
RO - Romania 38
NZ - Nuova Zelanda 35
TW - Taiwan 35
GR - Grecia 34
NO - Norvegia 32
TH - Thailandia 32
IL - Israele 31
AT - Austria 29
KE - Kenya 29
UZ - Uzbekistan 29
JM - Giamaica 27
DK - Danimarca 25
LB - Libano 25
PY - Paraguay 25
CH - Svizzera 23
NP - Nepal 23
DZ - Algeria 22
AZ - Azerbaigian 21
HR - Croazia 20
BG - Bulgaria 19
OM - Oman 18
EG - Egitto 16
HU - Ungheria 16
PS - Palestinian Territory 16
DO - Repubblica Dominicana 15
EE - Estonia 15
AE - Emirati Arabi Uniti 14
SK - Slovacchia (Repubblica Slovacca) 14
ET - Etiopia 13
HN - Honduras 13
LT - Lituania 13
GT - Guatemala 12
SN - Senegal 12
CY - Cipro 11
BA - Bosnia-Erzegovina 10
JO - Giordania 10
KG - Kirghizistan 10
UY - Uruguay 10
KH - Cambogia 9
KW - Kuwait 9
NI - Nicaragua 9
PA - Panama 9
BO - Bolivia 8
GE - Georgia 8
KZ - Kazakistan 8
RS - Serbia 8
AL - Albania 7
LV - Lettonia 7
LY - Libia 7
MD - Moldavia 7
NG - Nigeria 7
SI - Slovenia 7
BY - Bielorussia 6
Totale 62.846
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Città #
Dong Ket 2.872
Chandler 2.765
Jacksonville 2.576
Fairfield 2.222
Ashburn 2.059
Singapore 1.884
Houston 1.807
Woodbridge 1.798
Dearborn 1.529
Ann Arbor 1.259
Wilmington 1.140
Hong Kong 1.127
Council Bluffs 1.122
San Jose 1.063
Beijing 900
Seattle 896
Nanjing 872
Cambridge 738
Dublin 619
The Dalles 578
Falkenstein 453
Princeton 436
Lawrence 431
Helsinki 423
Shanghai 415
Nanchang 407
Boardman 389
Moscow 357
Kunming 307
Omaha 296
Des Moines 279
New York 255
Düsseldorf 173
Ho Chi Minh City 167
Teramo 159
Santa Clara 153
Rome 151
São Paulo 144
Hangzhou 140
Tianjin 140
Hefei 136
Los Angeles 135
Hobart 131
Munich 125
San Diego 116
Sacramento 115
San Mateo 113
Hanoi 111
Roseville 107
Chicago 103
Guangzhou 99
Tokyo 98
Dormagen 97
Dallas 95
Brussels 92
Shenyang 82
Lanzhou 80
Redwood City 80
Milan 77
Jinan 72
Frankfurt am Main 71
Warsaw 71
Norwalk 68
Scottsdale 65
Toronto 62
Changchun 58
London 58
Phoenix 58
Changsha 51
Istanbul 49
Rio de Janeiro 48
Zhengzhou 48
Ningbo 45
Baghdad 44
Orange 42
Fuzhou 38
San Francisco 37
Ankara 36
Falls Church 35
Bologna 34
Brooklyn 34
Ottawa 34
Pescara 33
Brasília 32
Johannesburg 32
Mexico City 31
Hebei 30
Belo Horizonte 29
Medellín 29
Philadelphia 29
San José 29
Atlanta 28
Bari 28
Guayaquil 28
Kuala Lumpur 28
Lima 28
Tashkent 28
Verona 28
Dhaka 27
Korschenbroich 27
Totale 39.175
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Nome #
Coffee: Health Effects 1.639
Biogenic Amines: Toxicology and Health Effect 823
Sulfur dioxide and wine microorganisms 342
Editorial: Foodborne pathogens: Hygiene and safety 334
Aspetti microbiologici, chimico-fisici e contenuto di amine biogene in Pecorino di farindola prodotto con caglio suino, capretto e vitello 314
Concentrations of Contaminants with Regulatory Limits in Samples of Clam (Chamelea gallina) Collected along the Abruzzi Region Coast in Central Italy 290
Adhesion properties and surface hydrophobicity of Pichia manshurica strains isolated from organic wines 270
Evaluation of biogenic amines in wine: Determination by an improved HPLC-PDA method. 268
Biodiversity of autolytic ability in flocculent Saccharomyces cerevisiae strains suitable for traditional sparkling wine fermentation 266
Aroma Profile of Montepulciano d'Abruzzo Wine Fermented by Single and Co-culture Starters of Autochthonous Saccharomyces and Non-saccharomyces Yeasts 262
Accumulation γ-Aminobutyric Acid and Biogenic Amines in a Traditional Raw Milk Ewe’s Cheese 262
Yeasts 260
Food borne bacterial models for detection of benzo[a]pyrene-DNA adducts formation using RAPD-PCR 260
Characterization of specialized flocculent yeasts to improve sparkling wine fermentation 259
Development and implementation of multilocus sequence typing to study the diversity of the yeast Kluyveromyces marxianus in Italian cheeses 256
Influence of pig rennet on proteolysis, organic acids content and microbiota of Pecorino di Farindola, a traditional Italian ewe's raw milk cheese 251
Impact of Saccharomyces cerevisiae strains on traditional sparkling wines production 251
Flow cytometric assessment of the antimicrobial activity of essential oils against Listeria monocytogenes 244
Growth and metabolites production by Penicillium brevicompactum in yoghurt 243
Detection and identification of yeasts in natural whey starter for Parmigiano Reggiano cheese-making 243
Detection and identification of wild yeasts in Champus, a fermented Colombian maize beverage 242
Biogenic amines in raw and processed seafood 237
FLO5 gene controls flocculation phenotype and adhesive properties in a Saccharomyces cerevisiae sparkling wine strain 236
Development of a rapid method for the detection of Yersinia enterocolitica serotype O:8 from food 236
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 235
Occurrence of Biogenic Amines in Fermented and Non-fermented Soybean Products 235
Yeasts from Colombian Kumis as source of peptides with Angiotensin I converting enzyme (ACE) inhibitory activity in milk 234
Biogenic amines contenta as a measure of the quality of wines of Abruzzo (Italy). 233
A taxonomic survey of lactic acid bacteria isolated from wheat (Triticum durum) kernels and non-conventional flours 232
Marine Biotoxins: Occurrence, Toxicity, Regulatory Limits and Reference Methods 230
A survey of Antibiotic resistance in Micrococcaceae isolated from Italian dry fermented sausages 227
Flow cytometric assessment of the antimicrobial activity of essential oils against Listeria monocytogenes 226
Histamine Food Poisoning 225
Use of yarrowia lipolytica strains for the treatment of olive mill wastewater 224
Assessment of knowledge and applications of hygiene practices in the food service sector 224
Influence of Iodine Feeding on Microbiological and Physico-Chemical Characteristics and Biogenic Amines Content in a Raw Ewes' Milk Cheese 224
Chromosome arrangement, differentiation of growth kinetics and volatile molecule profiles in Kluyveromyces marxianus strains from Italian cheeses 222
Influence of pig rennet on fatty acid composition, volatile molecule profile, texture and sensory properties of Pecorino di Farindola cheese 220
Genetic diversity of FLO1 and FLO5 genes in wine flocculent Saccharomyces cerevisiae strains 218
Effects of milk treatment with dynamic high pressure on microbial populations, and lipolytic and proteolytic profiles of Crescenza cheese 217
Volatile compounds produced in wine by Colombian wild Saccharomyces cerevisiae strains 216
Effect of high pressure homogenization applied individually or in combination with other mild physical or chemical stresses on Bacillus cereus and Bacillus subtilis spore viability 215
A survey of lactic acid bacteria in Italian silage 214
Higher alcohol and acetic acid production by apiculate wine yeasts 211
Multilocus analysis reveals large genetic diversity in Kluyveromyces marxianus strains isolated from Parmigiano Reggiano and Pecorino di Farindola cheeses 211
Biogenic amines in dry fermented sausages: a review 210
Yeasts associated with Manteca 210
Trebbiano wine produced by using Saccharomyces cerevisiae strains endowed with β-glucosidase activity 210
Different genetic responses to oenological conditions between a flocculent wine yeast and its FLO5 deleted strain: Insights from the transcriptome 210
A survey of antibiotic resistance of Micrococcaceae isolated from Italian dry fermented sausages 207
An investigation on the bacteriocinogenic potential of lactic acid bacteria associated with wheat (Triticum durum) kernels and non-conventional flours 207
Enterococcus populations in Pecorino Abruzzese cheese: biodiversity and safety aspects 207
A SURVEY ON YEAST MICROBIOTA ASSOCIATED WITH AN ITALIAN TRADITIONAL SWEET-LEAVENED BAKED GOOD FERMENTATION 206
A survey of yeasts in traditional sausages of Southern Italy 206
Cell Wall Surface Properties of Kluyveromyces marxianus Strains From Dairy-Products 206
Biogenic amines content as a measure of the quality of wines of Abruzzo (Italy) 205
Biogenic amine formation and oxidation by Staphylococcus xylosus strains from artisanal fermented sausages 205
Yeasts from water-buffalo mozzarella, a traditional cheese of the Mediterranean area 205
A GROWTH PATTERN AND BIODIVERSITY OF YEASTS ISOLATED FROM ITALIAN COPPA 204
Flocculent phenotypes in wine yeasts 203
In Lactobacillus pentosus, the olive brine adaptation genes are required for biofilm formation 203
Evaluation of metabolic activities of enterococci isolated from Pecorino Abruzzese cheese. 202
Flocculation in Saccharomyces and non-Saccharomyces wine yeasts 201
Editorial: Biological hazards in food 201
Improvement of a wine Saccharomyces cerevisiae strain by breeding program 200
Randomly amplified polymorphic DNA (RAPD)PCR for the identification of yeasts isolated from dairy products 199
Indagine preliminare sulle caratteristiche microbiologiche e chimico-fisiche del Pecorino di Farindola 199
Effects of milk treatment with dynamic high pressure on microbial populations, and lipolytic and proteolytic profiles of Crescenza cheese 198
Antibacterial activity of thyme and oregano essential oils against Listeria monocytogenes 198
Yeasts from water Buffalo mozzarella, a traditional cheese of Mediterranean area 197
Rapid detection and quantification of tyrosine decarboxylase gene (tdc) and its expression in gram-positive bacteria associated with fermented foods using PCR-based methods 196
Microbiologia dei salumi 195
Polyamines and Gut Microbiota 195
INFLUENCE OF STARTER CULTURE AND ANIMAL RENNETS ON PECORINO DI FARINDOLA CHEESE 194
Microbiological and physicochemical characterization of naturally fermented Italian table olives 193
Accelerated de-bittering of naturally fermented table olives by mixed lactic acid bacteria starter culture 193
Microbiological characteristics of Kumis, a traditional fermented Colombian milk, with particular emphasis on enterococci population 192
Yeast microbiota associated with spontaneous sourdough fermentations in the production of traditional wheat sourdough breads of the Abruzzo region (Italy) 192
Lactobacillus pentosus and Saccharomyces cerevisiae dominate the Italian table olive fermentations 191
High content of biogenic amines in Pecorino cheeses 190
Application of starter culture to table olive fermentation: an overview on the experimental studies. 190
Histamine poisoning and control measures in fish and fishery products 189
Determination of Lipophilic Marine Biotoxins in Mussels Harvested from the Adriatic Sea by LC-MS/MS 189
SURVEY OF ANTIBIOTIC RESISTANCE OF MICROCOCCACEAE ISOLATED FROM ITALIAN DRY FERMENTED SAUSAGES. 187
Modelling the aminogenic potential of Enterococcus faecalis EF37 in dry fermented sausages through chemical and molecular approaches 186
A SURVEY OF SACCAROMYCES POPULATIONS ASSOCIATED WITH WHITE WINE FERMENTATIONS FROM APULIA REGION (SOUTH ITALY) 185
Acetoin production in Saccharomyces cerevisiae wine yeasts 184
Proteolytic activity of Saccharomyces cerevisiae strains associated with Italian dry-fermented sausages in a model system 184
Use of Yarrowia lipolytica strains for the treatment of olive mill wastewater 183
Molecular identification and osmotolerant profile of wine yeasts that ferment a high sugar grape must 182
A survey of the enterococci isolated from an artisanal goat's cheese (Semicotto caprino) 181
Contribution of Gal- lactic acid bacteria to Saccharomyces cerevisiae metabolic activity in milk 181
Microbiological and chemical profiles of naturally fermented table olives and brines from different Italian cultivars. 180
GLYCEROL AND OTHER FERMENTATION PRODUCTS OF APICULATE WINE YEASTS 180
Combination of Multiplex PCR and PCR-Denaturing Gradient Gel Electrophoresis for monitoring common sourdough-associated Lactobacillus species 179
A survey of the Enterobacteriaceae strains isolated during industrial production of Italian Lonza 179
A survey of the Enterobacteriaceae isolated from an artisanal Italian ewes’ cheese (Pecorino Abruzzese 179
Microbiological and physicochemical characterization of naturally fermented Italian table olives 179
Identification by 16S-23S rDNA intergenic region amplification, genotypic and phenotypic clustering of Staphylococcus xylosus strains from dry sausages 176
Variations of internal pH in typical Italian sourdough yeasts during co-fermentation with lactobacilli 176
Totale 23.660
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Categoria #
all - tutte 302.071
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 302.071
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20222.976 0 0 0 418 455 178 101 448 242 126 865 143
2022/20237.203 967 229 135 859 831 1.558 39 601 1.239 375 285 85
2023/20241.798 269 332 286 96 105 235 119 101 14 72 50 119
2024/20257.110 118 227 518 688 335 952 175 535 479 633 333 2.117
2025/20269.576 855 503 578 1.275 644 277 999 718 1.694 1.594 293 146
2026/20274.462 1.286 293 1.149 1.734 0 0 0 0 0 0 0 0
Totale 63.536