IRIS
SUZZI, Giovanna
 Distribuzione geografica
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Continente #
NA - Nord America 29.273
AS - Asia 15.211
EU - Europa 13.158
SA - Sud America 1.840
Continente sconosciuto - Info sul continente non disponibili 661
AF - Africa 298
OC - Oceania 104
Totale 60.545
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Nazione #
US - Stati Uniti d'America 28.828
CN - Cina 5.047
SG - Singapore 3.876
VN - Vietnam 3.353
DE - Germania 2.957
IT - Italia 2.201
UA - Ucraina 2.163
BR - Brasile 1.327
HK - Hong Kong 1.151
SE - Svezia 1.126
RU - Federazione Russa 953
FI - Finlandia 858
GB - Regno Unito 832
IE - Irlanda 632
FR - Francia 486
IN - India 310
TR - Turchia 251
CA - Canada 224
PL - Polonia 167
AR - Argentina 159
BD - Bangladesh 157
MX - Messico 130
NL - Olanda 126
BE - Belgio 123
IQ - Iraq 120
JP - Giappone 115
ES - Italia 113
CO - Colombia 100
ID - Indonesia 100
EU - Europa 80
PK - Pakistan 74
ZA - Sudafrica 72
KR - Corea 71
IR - Iran 70
AU - Australia 67
EC - Ecuador 65
PH - Filippine 61
SA - Arabia Saudita 61
MY - Malesia 59
VE - Venezuela 55
CZ - Repubblica Ceca 54
MA - Marocco 52
CL - Cile 48
PT - Portogallo 42
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
PY - Paraguay 25
LB - Libano 24
CH - Svizzera 23
DK - Danimarca 23
NP - Nepal 23
DZ - Algeria 22
AZ - Azerbaigian 21
HR - Croazia 20
BG - Bulgaria 18
OM - Oman 18
CR - Costa Rica 16
EG - Egitto 16
HU - Ungheria 16
JM - Giamaica 16
PS - Palestinian Territory 16
DO - Repubblica Dominicana 15
SK - Slovacchia (Repubblica Slovacca) 14
AE - Emirati Arabi Uniti 13
ET - Etiopia 13
LT - Lituania 13
SN - Senegal 12
CY - Cipro 11
BA - Bosnia-Erzegovina 10
JO - Giordania 10
KG - Kirghizistan 10
UY - Uruguay 10
KH - Cambogia 9
PA - Panama 9
BO - Bolivia 8
GE - Georgia 8
KW - Kuwait 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
GT - Guatemala 6
HN - Honduras 6
IS - Islanda 5
SY - Repubblica araba siriana 5
Totale 59.875
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Città #
Dong Ket 2.872
Chandler 2.765
Jacksonville 2.573
Fairfield 2.221
Singapore 1.884
Houston 1.805
Woodbridge 1.797
Ashburn 1.566
Dearborn 1.529
Ann Arbor 1.259
Wilmington 1.140
Hong Kong 1.126
Beijing 898
Seattle 894
Nanjing 872
San Jose 775
Cambridge 737
Council Bluffs 692
Dublin 619
The Dalles 578
Falkenstein 453
Princeton 436
Lawrence 431
Helsinki 423
Shanghai 415
Nanchang 407
Boardman 383
Moscow 357
Kunming 307
Omaha 295
Des Moines 279
New York 235
Düsseldorf 173
Ho Chi Minh City 165
Teramo 159
Hangzhou 140
Tianjin 140
Hefei 136
Rome 131
Munich 125
Los Angeles 123
São Paulo 121
San Diego 114
San Mateo 112
Hanoi 111
Santa Clara 107
Guangzhou 99
Dormagen 97
Tokyo 97
Brussels 92
Shenyang 82
Lanzhou 80
Redwood City 80
Jinan 72
Chicago 71
Warsaw 71
Milan 70
Frankfurt am Main 69
Norwalk 68
Scottsdale 65
Dallas 64
Changchun 58
London 55
Changsha 51
Istanbul 48
Zhengzhou 48
Rio de Janeiro 47
Toronto 47
Ningbo 45
Baghdad 44
Orange 41
Fuzhou 38
Ankara 35
Falls Church 35
Phoenix 35
Ottawa 34
Bologna 32
Johannesburg 32
Pescara 32
Mexico City 31
Hebei 30
Belo Horizonte 28
Guayaquil 28
Medellín 28
Tashkent 28
Verona 28
Bari 27
Brasília 27
Brooklyn 27
Dhaka 27
Korschenbroich 27
Lima 27
Mountain View 27
Santiago 26
Taizhou 26
Trondheim 26
Bordeaux 25
Curitiba 25
Kuala Lumpur 25
San Francisco 25
Totale 37.382
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Nome #
Coffee: Health Effects 1.622
Biogenic Amines: Toxicology and Health Effect 816
Sulfur dioxide and wine microorganisms 337
Editorial: Foodborne pathogens: Hygiene and safety 330
Aspetti microbiologici, chimico-fisici e contenuto di amine biogene in Pecorino di farindola prodotto con caglio suino, capretto e vitello 304
Concentrations of Contaminants with Regulatory Limits in Samples of Clam (Chamelea gallina) Collected along the Abruzzi Region Coast in Central Italy 289
Evaluation of biogenic amines in wine: Determination by an improved HPLC-PDA method. 262
Adhesion properties and surface hydrophobicity of Pichia manshurica strains isolated from organic wines 261
Biodiversity of autolytic ability in flocculent Saccharomyces cerevisiae strains suitable for traditional sparkling wine fermentation 256
Aroma Profile of Montepulciano d'Abruzzo Wine Fermented by Single and Co-culture Starters of Autochthonous Saccharomyces and Non-saccharomyces Yeasts 252
Characterization of specialized flocculent yeasts to improve sparkling wine fermentation 251
Development and implementation of multilocus sequence typing to study the diversity of the yeast Kluyveromyces marxianus in Italian cheeses 250
Food borne bacterial models for detection of benzo[a]pyrene-DNA adducts formation using RAPD-PCR 249
Accumulation γ-Aminobutyric Acid and Biogenic Amines in a Traditional Raw Milk Ewe’s Cheese 248
Yeasts 246
Impact of Saccharomyces cerevisiae strains on traditional sparkling wines production 242
Influence of pig rennet on proteolysis, organic acids content and microbiota of Pecorino di Farindola, a traditional Italian ewe's raw milk cheese 238
Detection and identification of yeasts in natural whey starter for Parmigiano Reggiano cheese-making 238
Growth and metabolites production by Penicillium brevicompactum in yoghurt 236
Flow cytometric assessment of the antimicrobial activity of essential oils against Listeria monocytogenes 230
Biogenic amines in raw and processed seafood 229
FLO5 gene controls flocculation phenotype and adhesive properties in a Saccharomyces cerevisiae sparkling wine strain 229
Occurrence of Biogenic Amines in Fermented and Non-fermented Soybean Products 229
Development of a rapid method for the detection of Yersinia enterocolitica serotype O:8 from food 227
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 226
A taxonomic survey of lactic acid bacteria isolated from wheat (Triticum durum) kernels and non-conventional flours 225
Yeasts from Colombian Kumis as source of peptides with Angiotensin I converting enzyme (ACE) inhibitory activity in milk 224
Detection and identification of wild yeasts in Champus, a fermented Colombian maize beverage 224
A survey of Antibiotic resistance in Micrococcaceae isolated from Italian dry fermented sausages 222
Marine Biotoxins: Occurrence, Toxicity, Regulatory Limits and Reference Methods 222
Flow cytometric assessment of the antimicrobial activity of essential oils against Listeria monocytogenes 221
Biogenic amines contenta as a measure of the quality of wines of Abruzzo (Italy). 221
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 217
Influence of pig rennet on fatty acid composition, volatile molecule profile, texture and sensory properties of Pecorino di Farindola cheese 215
Histamine Food Poisoning 215
Assessment of knowledge and applications of hygiene practices in the food service sector 215
Use of yarrowia lipolytica strains for the treatment of olive mill wastewater 214
Genetic diversity of FLO1 and FLO5 genes in wine flocculent Saccharomyces cerevisiae strains 212
Volatile compounds produced in wine by Colombian wild Saccharomyces cerevisiae strains 209
A survey of lactic acid bacteria in Italian silage 207
Biogenic amines in dry fermented sausages: a review 205
Effects of milk treatment with dynamic high pressure on microbial populations, and lipolytic and proteolytic profiles of Crescenza cheese 205
Different genetic responses to oenological conditions between a flocculent wine yeast and its FLO5 deleted strain: Insights from the transcriptome 204
Multilocus analysis reveals large genetic diversity in Kluyveromyces marxianus strains isolated from Parmigiano Reggiano and Pecorino di Farindola cheeses 203
A survey of antibiotic resistance of Micrococcaceae isolated from Italian dry fermented sausages 202
Yeasts associated with Manteca 202
Cell Wall Surface Properties of Kluyveromyces marxianus Strains From Dairy-Products 202
Trebbiano wine produced by using Saccharomyces cerevisiae strains endowed with β-glucosidase activity 201
An investigation on the bacteriocinogenic potential of lactic acid bacteria associated with wheat (Triticum durum) kernels and non-conventional flours 200
Higher alcohol and acetic acid production by apiculate wine yeasts 199
A GROWTH PATTERN AND BIODIVERSITY OF YEASTS ISOLATED FROM ITALIAN COPPA 199
Enterococcus populations in Pecorino Abruzzese cheese: biodiversity and safety aspects 199
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 198
A survey of yeasts in traditional sausages of Southern Italy 198
Editorial: Biological hazards in food 198
Flocculent phenotypes in wine yeasts 196
Flocculation in Saccharomyces and non-Saccharomyces wine yeasts 196
In Lactobacillus pentosus, the olive brine adaptation genes are required for biofilm formation 196
A SURVEY ON YEAST MICROBIOTA ASSOCIATED WITH AN ITALIAN TRADITIONAL SWEET-LEAVENED BAKED GOOD FERMENTATION 195
Biogenic amine formation and oxidation by Staphylococcus xylosus strains from artisanal fermented sausages 195
Yeasts from water Buffalo mozzarella, a traditional cheese of Mediterranean area 194
Evaluation of metabolic activities of enterococci isolated from Pecorino Abruzzese cheese. 194
Biogenic amines content as a measure of the quality of wines of Abruzzo (Italy) 194
Yeasts from water-buffalo mozzarella, a traditional cheese of the Mediterranean area 194
Improvement of a wine Saccharomyces cerevisiae strain by breeding program 193
Antibacterial activity of thyme and oregano essential oils against Listeria monocytogenes 192
Microbiologia dei salumi 191
Indagine preliminare sulle caratteristiche microbiologiche e chimico-fisiche del Pecorino di Farindola 190
Effects of milk treatment with dynamic high pressure on microbial populations, and lipolytic and proteolytic profiles of Crescenza cheese 190
Randomly amplified polymorphic DNA (RAPD)PCR for the identification of yeasts isolated from dairy products 189
Microbiological and physicochemical characterization of naturally fermented Italian table olives 187
Rapid detection and quantification of tyrosine decarboxylase gene (tdc) and its expression in gram-positive bacteria associated with fermented foods using PCR-based methods 187
INFLUENCE OF STARTER CULTURE AND ANIMAL RENNETS ON PECORINO DI FARINDOLA CHEESE 186
Polyamines and Gut Microbiota 186
Microbiological characteristics of Kumis, a traditional fermented Colombian milk, with particular emphasis on enterococci population 185
High content of biogenic amines in Pecorino cheeses 183
Accelerated de-bittering of naturally fermented table olives by mixed lactic acid bacteria starter culture 182
Modelling the aminogenic potential of Enterococcus faecalis EF37 in dry fermented sausages through chemical and molecular approaches 182
SURVEY OF ANTIBIOTIC RESISTANCE OF MICROCOCCACEAE ISOLATED FROM ITALIAN DRY FERMENTED SAUSAGES. 181
Histamine poisoning and control measures in fish and fishery products 181
Determination of Lipophilic Marine Biotoxins in Mussels Harvested from the Adriatic Sea by LC-MS/MS 181
Application of starter culture to table olive fermentation: an overview on the experimental studies. 181
Lactobacillus pentosus and Saccharomyces cerevisiae dominate the Italian table olive fermentations 180
Yeast microbiota associated with spontaneous sourdough fermentations in the production of traditional wheat sourdough breads of the Abruzzo region (Italy) 179
Use of Yarrowia lipolytica strains for the treatment of olive mill wastewater 178
A SURVEY OF SACCAROMYCES POPULATIONS ASSOCIATED WITH WHITE WINE FERMENTATIONS FROM APULIA REGION (SOUTH ITALY) 178
Combination of Multiplex PCR and PCR-Denaturing Gradient Gel Electrophoresis for monitoring common sourdough-associated Lactobacillus species 175
Microbiological and physicochemical characterization of naturally fermented Italian table olives 175
Proteolytic activity of Saccharomyces cerevisiae strains associated with Italian dry-fermented sausages in a model system 175
Acetoin production in Saccharomyces cerevisiae wine yeasts 174
Molecular identification and osmotolerant profile of wine yeasts that ferment a high sugar grape must 174
Factors influencing biogenic amine production by a strain of Oenococcus oeni in a model system 173
A survey of the enterococci isolated from an artisanal goat's cheese (Semicotto caprino) 172
A survey of the Enterobacteriaceae isolated from an artisanal Italian ewes’ cheese (Pecorino Abruzzese 172
Identification by 16S-23S rDNA intergenic region amplification, genotypic and phenotypic clustering of Staphylococcus xylosus strains from dry sausages 171
Antibiotico resistenza mulitipla in ceppi di stafilococchi isolati da salami. 170
Microbiological and chemical profiles of naturally fermented table olives and brines from different Italian cultivars. 170
Multistarter from organic viticulture for red wine Montepulciano d’Abruzzo production 170
I lieviti nel siero innesto: loro ruolo nelle prime fasi di maturazione del formaggio 170
Totale 22.850
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Categoria #
all - tutte 289.154
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 289.154
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20223.832 0 465 391 418 455 178 101 448 242 126 865 143
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
2026/20271.471 1.286 185 0 0 0 0 0 0 0 0 0 0
Totale 60.545