IRIS
SUZZI, Giovanna
 Distribuzione geografica
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Continente #
NA - Nord America 26.263
AS - Asia 12.734
EU - Europa 12.409
SA - Sud America 1.335
AF - Africa 142
OC - Oceania 98
Continente sconosciuto - Info sul continente non disponibili 81
Totale 53.062
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Nazione #
US - Stati Uniti d'America 25.970
CN - Cina 4.745
VN - Vietnam 3.320
DE - Germania 2.902
SG - Singapore 2.524
UA - Ucraina 2.154
IT - Italia 2.068
BR - Brasile 1.067
HK - Hong Kong 1.058
SE - Svezia 1.015
RU - Federazione Russa 943
FI - Finlandia 764
GB - Regno Unito 763
IE - Irlanda 620
FR - Francia 399
TR - Turchia 198
CA - Canada 167
IN - India 165
PL - Polonia 130
BE - Belgio 120
NL - Olanda 94
AR - Argentina 91
MX - Messico 89
ES - Italia 83
EU - Europa 80
BD - Bangladesh 76
KR - Corea 72
JP - Giappone 71
IR - Iran 70
AU - Australia 62
ID - Indonesia 61
CZ - Repubblica Ceca 53
IQ - Iraq 52
ZA - Sudafrica 47
CO - Colombia 43
EC - Ecuador 38
MY - Malesia 34
NZ - Nuova Zelanda 34
PT - Portogallo 33
NO - Norvegia 32
TW - Taiwan 32
PE - Perù 30
PK - Pakistan 30
PH - Filippine 29
RO - Romania 29
GR - Grecia 28
TH - Thailandia 28
MA - Marocco 27
AT - Austria 26
IL - Israele 25
VE - Venezuela 25
CH - Svizzera 22
DK - Danimarca 21
SA - Arabia Saudita 21
LB - Libano 19
HR - Croazia 17
CL - Cile 15
PY - Paraguay 15
SK - Slovacchia (Repubblica Slovacca) 14
UZ - Uzbekistan 14
BG - Bulgaria 12
HU - Ungheria 12
TN - Tunisia 12
AZ - Azerbaigian 11
LT - Lituania 11
EG - Egitto 10
NP - Nepal 10
CY - Cipro 9
DZ - Algeria 9
KE - Kenya 9
SN - Senegal 9
OM - Oman 8
DO - Repubblica Dominicana 7
JM - Giamaica 7
KH - Cambogia 7
PA - Panama 7
AE - Emirati Arabi Uniti 6
BA - Bosnia-Erzegovina 6
LV - Lettonia 6
SI - Slovenia 6
UY - Uruguay 6
ET - Etiopia 5
IS - Islanda 5
JO - Giordania 5
RS - Serbia 5
AL - Albania 4
BO - Bolivia 4
HN - Honduras 4
KG - Kirghizistan 4
KW - Kuwait 4
KZ - Kazakistan 4
PS - Palestinian Territory 4
TJ - Tagikistan 4
BB - Barbados 3
BY - Bielorussia 3
CR - Costa Rica 3
LU - Lussemburgo 3
LY - Libia 3
MD - Moldavia 3
AF - Afghanistan, Repubblica islamica di 2
Totale 53.026
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Città #
Dong Ket 2.878
Chandler 2.774
Jacksonville 2.573
Fairfield 2.221
Woodbridge 1.808
Houston 1.801
Dearborn 1.531
Ann Arbor 1.259
Wilmington 1.140
Ashburn 1.120
Hong Kong 1.035
Seattle 894
Nanjing 873
Beijing 847
Singapore 783
Cambridge 736
Dublin 609
The Dalles 577
Falkenstein 456
Princeton 435
Lawrence 432
Shanghai 412
Nanchang 411
Moscow 357
Boardman 353
Helsinki 327
Kunming 307
Des Moines 272
New York 215
Düsseldorf 175
Ho Chi Minh City 153
Teramo 149
Hangzhou 137
Hefei 136
Tianjin 135
Munich 127
Rome 118
San Diego 114
San Mateo 112
Los Angeles 109
São Paulo 104
Hanoi 101
Dormagen 97
Guangzhou 96
Brussels 93
Shenyang 82
Lanzhou 80
Redwood City 80
Jinan 71
Norwalk 67
Scottsdale 65
Changchun 58
Tokyo 57
Dallas 56
Milan 54
Changsha 51
Chicago 51
London 48
Zhengzhou 47
Warsaw 46
Ningbo 44
Orange 41
Santa Clara 37
Council Bluffs 36
Fuzhou 36
Istanbul 36
Falls Church 35
Ottawa 34
Bologna 32
Rio de Janeiro 32
Hebei 30
Toronto 30
Frankfurt am Main 27
Korschenbroich 27
Verona 27
Belo Horizonte 26
Brno 26
Mountain View 26
San Francisco 26
Taizhou 26
Trondheim 26
Ankara 25
Bordeaux 25
Tappahannock 25
Brooklyn 24
Haiphong 24
Pescara 24
Bari 23
Lima 23
Zanjan 23
Brasília 22
Curitiba 22
Johannesburg 21
Taipei 21
Torino 21
Florence 20
Washington 20
Wuhan 20
Dhaka 19
Napoli 19
Totale 33.386
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Nome #
Coffee: Health Effects 1.584
Biogenic Amines: Toxicology and Health Effect 785
Sulfur dioxide and wine microorganisms 326
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
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. 243
Characterization of specialized flocculent yeasts to improve sparkling wine fermentation 242
Aroma Profile of Montepulciano d'Abruzzo Wine Fermented by Single and Co-culture Starters of Autochthonous Saccharomyces and Non-saccharomyces Yeasts 237
Development and implementation of multilocus sequence typing to study the diversity of the yeast Kluyveromyces marxianus in Italian cheeses 236
Impact of Saccharomyces cerevisiae strains on traditional sparkling wines production 231
Detection and identification of yeasts in natural whey starter for Parmigiano Reggiano cheese-making 228
Food borne bacterial models for detection of benzo[a]pyrene-DNA adducts formation using RAPD-PCR 227
Accumulation γ-Aminobutyric Acid and Biogenic Amines in a Traditional Raw Milk Ewe’s Cheese 220
Flow cytometric assessment of the antimicrobial activity of essential oils against Listeria monocytogenes 217
Yeasts 216
Occurrence of Biogenic Amines in Fermented and Non-fermented Soybean Products 211
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
Detection and identification of wild yeasts in Champus, a fermented Colombian maize beverage 205
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
A survey of Antibiotic resistance in Micrococcaceae isolated from Italian dry fermented sausages 202
Flow cytometric assessment of the antimicrobial activity of essential oils against Listeria monocytogenes 202
Growth and metabolites production by Penicillium brevicompactum in yoghurt 201
A taxonomic survey of lactic acid bacteria isolated from wheat (Triticum durum) kernels and non-conventional flours 201
FLO5 gene controls flocculation phenotype and adhesive properties in a Saccharomyces cerevisiae sparkling wine strain 201
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 199
Use of yarrowia lipolytica strains for the treatment of olive mill wastewater 196
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
A survey of lactic acid bacteria in Italian silage 191
Effects of milk treatment with dynamic high pressure on microbial populations, and lipolytic and proteolytic profiles of Crescenza cheese 190
Yeasts from Colombian Kumis as source of peptides with Angiotensin I converting enzyme (ACE) inhibitory activity in milk 189
Multilocus analysis reveals large genetic diversity in Kluyveromyces marxianus strains isolated from Parmigiano Reggiano and Pecorino di Farindola cheeses 187
Different genetic responses to oenological conditions between a flocculent wine yeast and its FLO5 deleted strain: Insights from the transcriptome 187
Enterococcus populations in Pecorino Abruzzese cheese: biodiversity and safety aspects 187
An investigation on the bacteriocinogenic potential of lactic acid bacteria associated with wheat (Triticum durum) kernels and non-conventional flours 186
Cell Wall Surface Properties of Kluyveromyces marxianus Strains From Dairy-Products 186
Editorial: Biological hazards in food 185
Trebbiano wine produced by using Saccharomyces cerevisiae strains endowed with β-glucosidase activity 184
A survey of antibiotic resistance of Micrococcaceae isolated from Italian dry fermented sausages 183
In Lactobacillus pentosus, the olive brine adaptation genes are required for biofilm formation 183
Biogenic amines contenta as a measure of the quality of wines of Abruzzo (Italy). 181
Yeasts from water Buffalo mozzarella, a traditional cheese of Mediterranean area 180
Flocculation in Saccharomyces and non-Saccharomyces wine yeasts 180
A GROWTH PATTERN AND BIODIVERSITY OF YEASTS ISOLATED FROM ITALIAN COPPA 180
Flocculent phenotypes in wine yeasts 179
Yeasts associated with Manteca 178
Volatile compounds produced in wine by Colombian wild Saccharomyces cerevisiae strains 178
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 177
Effects of milk treatment with dynamic high pressure on microbial populations, and lipolytic and proteolytic profiles of Crescenza cheese 177
Higher alcohol and acetic acid production by apiculate wine yeasts 175
Biogenic amines in dry fermented sausages: a review 175
Biogenic amine formation and oxidation by Staphylococcus xylosus strains from artisanal fermented sausages 175
Indagine preliminare sulle caratteristiche microbiologiche e chimico-fisiche del Pecorino di Farindola 175
A survey of yeasts in traditional sausages of Southern Italy 173
Yeasts from water-buffalo mozzarella, a traditional cheese of the Mediterranean area 173
Evaluation of metabolic activities of enterococci isolated from Pecorino Abruzzese cheese. 172
Biogenic amines content as a measure of the quality of wines of Abruzzo (Italy) 172
Improvement of a wine Saccharomyces cerevisiae strain by breeding program 172
Microbiologia dei salumi 171
A SURVEY ON YEAST MICROBIOTA ASSOCIATED WITH AN ITALIAN TRADITIONAL SWEET-LEAVENED BAKED GOOD FERMENTATION 169
Microbiological and physicochemical characterization of naturally fermented Italian table olives 169
Modelling the aminogenic potential of Enterococcus faecalis EF37 in dry fermented sausages through chemical and molecular approaches 169
Rapid detection and quantification of tyrosine decarboxylase gene (tdc) and its expression in gram-positive bacteria associated with fermented foods using PCR-based methods 168
Antibacterial activity of thyme and oregano essential oils against Listeria monocytogenes 166
Yeast microbiota associated with spontaneous sourdough fermentations in the production of traditional wheat sourdough breads of the Abruzzo region (Italy) 166
Polyamines and Gut Microbiota 166
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
Microbiological characteristics of Kumis, a traditional fermented Colombian milk, with particular emphasis on enterococci population 164
INFLUENCE OF STARTER CULTURE AND ANIMAL RENNETS ON PECORINO DI FARINDOLA CHEESE 164
Application of starter culture to table olive fermentation: an overview on the experimental studies. 162
SURVEY OF ANTIBIOTIC RESISTANCE OF MICROCOCCACEAE ISOLATED FROM ITALIAN DRY FERMENTED SAUSAGES. 160
Factors influencing biogenic amine production by a strain of Oenococcus oeni in a model system 160
Acetoin production in Saccharomyces cerevisiae wine yeasts 158
Molecular identification and osmotolerant profile of wine yeasts that ferment a high sugar grape must 157
Variations of internal pH in typical Italian sourdough yeasts during co-fermentation with lactobacilli 157
Proteolytic activity of Saccharomyces cerevisiae strains associated with Italian dry-fermented sausages in a model system 157
High content of biogenic amines in Pecorino cheeses 156
GLYCEROL AND OTHER FERMENTATION PRODUCTS OF APICULATE WINE YEASTS 155
Combination of Multiplex PCR and PCR-Denaturing Gradient Gel Electrophoresis for monitoring common sourdough-associated Lactobacillus species 154
A SURVEY OF SACCAROMYCES POPULATIONS ASSOCIATED WITH WHITE WINE FERMENTATIONS FROM APULIA REGION (SOUTH ITALY) 153
Accelerated de-bittering of naturally fermented table olives by mixed lactic acid bacteria starter culture 152
Lactobacillus pentosus and Saccharomyces cerevisiae dominate the Italian table olive fermentations 152
I lieviti nel siero innesto: loro ruolo nelle prime fasi di maturazione del formaggio 152
Foodborne Pathogens: Hygiene and Safety 152
Contribution of Gal- lactic acid bacteria to Saccharomyces cerevisiae metabolic activity in milk 151
Caratteristiche dei lieviti come fattori di stabilizzazione nei vini 151
Use of Yarrowia lipolytica strains for the treatment of olive mill wastewater 151
Identification by 16S-23S rDNA intergenic region amplification, genotypic and phenotypic clustering of Staphylococcus xylosus strains from dry sausages 151
Microbiological and chemical profiles of naturally fermented table olives and brines from different Italian cultivars. 150
Intraspecies polymorphisms of Kluyveromyces marxianus strains from Yaghnob valley 150
Totale 20.840
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Categoria #
all - tutte 258.922
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 258.922
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20216.138 0 0 0 0 0 579 374 584 766 115 712 3.008
2021/20224.004 155 466 392 421 456 178 101 449 242 130 870 144
2022/20237.229 969 230 135 861 835 1.565 39 605 1.242 377 286 85
2023/20241.812 270 333 288 100 105 240 119 101 14 72 50 120
2024/20257.169 121 229 522 694 338 961 178 538 483 635 339 2.131
2025/20263.984 865 510 591 1.296 656 66 0 0 0 0 0 0
Totale 53.645