IRIS
SUZZI, Giovanna
 Distribuzione geografica
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Continente #
NA - Nord America 27.497
AS - Asia 15.066
EU - Europa 12.960
SA - Sud America 1.810
AF - Africa 297
OC - Oceania 104
Continente sconosciuto - Info sul continente non disponibili 81
Totale 57.815
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Nazione #
US - Stati Uniti d'America 27.114
CN - Cina 4.988
SG - Singapore 3.819
VN - Vietnam 3.350
DE - Germania 2.957
UA - Ucraina 2.162
IT - Italia 2.145
BR - Brasile 1.315
HK - Hong Kong 1.143
SE - Svezia 1.029
RU - Federazione Russa 953
FI - Finlandia 858
GB - Regno Unito 831
IE - Irlanda 630
FR - Francia 482
IN - India 309
TR - Turchia 249
CA - Canada 194
PL - Polonia 164
AR - Argentina 157
BD - Bangladesh 154
MX - Messico 124
BE - Belgio 120
IQ - Iraq 120
NL - Olanda 117
JP - Giappone 112
ES - Italia 102
ID - Indonesia 100
CO - Colombia 92
EU - Europa 80
PK - Pakistan 73
ZA - Sudafrica 72
KR - Corea 71
IR - Iran 70
AU - Australia 67
EC - Ecuador 62
PH - Filippine 61
SA - Arabia Saudita 61
VE - Venezuela 55
CZ - Repubblica Ceca 54
MY - Malesia 53
MA - Marocco 52
CL - Cile 45
PT - Portogallo 41
TN - Tunisia 40
PE - Perù 38
RO - Romania 36
NZ - Nuova Zelanda 35
TW - Taiwan 35
GR - Grecia 33
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
DZ - Algeria 22
NP - Nepal 22
AZ - Azerbaigian 21
DK - Danimarca 21
OM - Oman 18
HR - Croazia 17
BG - Bulgaria 16
HU - Ungheria 16
PS - Palestinian Territory 16
EG - Egitto 15
DO - Repubblica Dominicana 14
SK - Slovacchia (Repubblica Slovacca) 14
ET - Etiopia 13
LT - Lituania 13
AE - Emirati Arabi Uniti 12
SN - Senegal 12
CY - Cipro 11
BA - Bosnia-Erzegovina 10
JM - Giamaica 10
JO - Giordania 10
KG - Kirghizistan 10
CR - Costa Rica 9
KH - Cambogia 9
PA - Panama 9
UY - Uruguay 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
HN - Honduras 5
IS - Islanda 5
SY - Repubblica araba siriana 5
BB - Barbados 4
Totale 57.734
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Città #
Dong Ket 2.872
Chandler 2.765
Jacksonville 2.570
Fairfield 2.221
Singapore 1.870
Houston 1.804
Woodbridge 1.796
Ashburn 1.528
Dearborn 1.528
Ann Arbor 1.259
Wilmington 1.139
Hong Kong 1.119
Seattle 894
Beijing 887
Nanjing 872
Cambridge 736
Dublin 618
The Dalles 578
San Jose 514
Falkenstein 453
Princeton 434
Lawrence 431
Helsinki 423
Shanghai 414
Nanchang 407
Moscow 357
Boardman 351
Kunming 307
Des Moines 279
New York 218
Düsseldorf 173
Ho Chi Minh City 164
Teramo 157
Tianjin 140
Hangzhou 138
Hefei 136
Rome 126
Munich 125
São Paulo 119
Los Angeles 116
San Diego 114
San Mateo 111
Hanoi 110
Guangzhou 99
Dormagen 97
Tokyo 96
Brussels 92
Shenyang 82
Lanzhou 80
Redwood City 80
Santa Clara 76
Jinan 71
Warsaw 70
Frankfurt am Main 69
Norwalk 67
Scottsdale 65
Chicago 61
Milan 61
Changchun 58
Dallas 57
London 53
Changsha 51
Istanbul 48
Zhengzhou 48
Council Bluffs 46
Rio de Janeiro 46
Ningbo 45
Baghdad 44
Toronto 43
Orange 41
Fuzhou 38
Ankara 35
Falls Church 35
Ottawa 34
Bologna 32
Johannesburg 32
Hebei 30
Belo Horizonte 28
Guayaquil 28
Medellín 28
Tashkent 28
Brasília 27
Dhaka 27
Korschenbroich 27
Lima 27
Mountain View 27
Verona 27
Bari 26
Mexico City 26
Pescara 26
Taizhou 26
Trondheim 26
Bordeaux 25
Brooklyn 25
Curitiba 25
San Francisco 25
Tappahannock 25
Amsterdam 24
Brno 24
Nairobi 24
Totale 35.956
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Nome #
Coffee: Health Effects 1.612
Biogenic Amines: Toxicology and Health Effect 811
Sulfur dioxide and wine microorganisms 332
Editorial: Foodborne pathogens: Hygiene and safety 326
Aspetti microbiologici, chimico-fisici e contenuto di amine biogene in Pecorino di farindola prodotto con caglio suino, capretto e vitello 297
Concentrations of Contaminants with Regulatory Limits in Samples of Clam (Chamelea gallina) Collected along the Abruzzi Region Coast in Central Italy 284
Adhesion properties and surface hydrophobicity of Pichia manshurica strains isolated from organic wines 258
Evaluation of biogenic amines in wine: Determination by an improved HPLC-PDA method. 256
Biodiversity of autolytic ability in flocculent Saccharomyces cerevisiae strains suitable for traditional sparkling wine fermentation 251
Aroma Profile of Montepulciano d'Abruzzo Wine Fermented by Single and Co-culture Starters of Autochthonous Saccharomyces and Non-saccharomyces Yeasts 249
Characterization of specialized flocculent yeasts to improve sparkling wine fermentation 248
Development and implementation of multilocus sequence typing to study the diversity of the yeast Kluyveromyces marxianus in Italian cheeses 245
Food borne bacterial models for detection of benzo[a]pyrene-DNA adducts formation using RAPD-PCR 243
Accumulation γ-Aminobutyric Acid and Biogenic Amines in a Traditional Raw Milk Ewe’s Cheese 241
Yeasts 238
Impact of Saccharomyces cerevisiae strains on traditional sparkling wines production 237
Detection and identification of yeasts in natural whey starter for Parmigiano Reggiano cheese-making 236
Influence of pig rennet on proteolysis, organic acids content and microbiota of Pecorino di Farindola, a traditional Italian ewe's raw milk cheese 227
Flow cytometric assessment of the antimicrobial activity of essential oils against Listeria monocytogenes 225
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 222
Growth and metabolites production by Penicillium brevicompactum in yoghurt 222
A taxonomic survey of lactic acid bacteria isolated from wheat (Triticum durum) kernels and non-conventional flours 221
Detection and identification of wild yeasts in Champus, a fermented Colombian maize beverage 221
Occurrence of Biogenic Amines in Fermented and Non-fermented Soybean Products 220
Flow cytometric assessment of the antimicrobial activity of essential oils against Listeria monocytogenes 218
FLO5 gene controls flocculation phenotype and adhesive properties in a Saccharomyces cerevisiae sparkling wine strain 218
Biogenic amines in raw and processed seafood 217
A survey of Antibiotic resistance in Micrococcaceae isolated from Italian dry fermented sausages 215
Influence of Iodine Feeding on Microbiological and Physico-Chemical Characteristics and Biogenic Amines Content in a Raw Ewes' Milk Cheese 215
Chromosome arrangement, differentiation of growth kinetics and volatile molecule profiles in Kluyveromyces marxianus strains from Italian cheeses 213
Marine Biotoxins: Occurrence, Toxicity, Regulatory Limits and Reference Methods 212
Use of yarrowia lipolytica strains for the treatment of olive mill wastewater 211
Yeasts from Colombian Kumis as source of peptides with Angiotensin I converting enzyme (ACE) inhibitory activity in milk 211
Histamine Food Poisoning 210
Development of a rapid method for the detection of Yersinia enterocolitica serotype O:8 from food 209
Assessment of knowledge and applications of hygiene practices in the food service sector 207
Influence of pig rennet on fatty acid composition, volatile molecule profile, texture and sensory properties of Pecorino di Farindola cheese 205
Genetic diversity of FLO1 and FLO5 genes in wine flocculent Saccharomyces cerevisiae strains 204
Biogenic amines contenta as a measure of the quality of wines of Abruzzo (Italy). 203
Effects of milk treatment with dynamic high pressure on microbial populations, and lipolytic and proteolytic profiles of Crescenza cheese 201
A survey of lactic acid bacteria in Italian silage 201
A survey of antibiotic resistance of Micrococcaceae isolated from Italian dry fermented sausages 200
Trebbiano wine produced by using Saccharomyces cerevisiae strains endowed with β-glucosidase activity 199
Multilocus analysis reveals large genetic diversity in Kluyveromyces marxianus strains isolated from Parmigiano Reggiano and Pecorino di Farindola cheeses 199
Enterococcus populations in Pecorino Abruzzese cheese: biodiversity and safety aspects 199
Different genetic responses to oenological conditions between a flocculent wine yeast and its FLO5 deleted strain: Insights from the transcriptome 198
A GROWTH PATTERN AND BIODIVERSITY OF YEASTS ISOLATED FROM ITALIAN COPPA 196
Yeasts associated with Manteca 195
An investigation on the bacteriocinogenic potential of lactic acid bacteria associated with wheat (Triticum durum) kernels and non-conventional flours 195
Cell Wall Surface Properties of Kluyveromyces marxianus Strains From Dairy-Products 195
Flocculent phenotypes in wine yeasts 194
Evaluation of metabolic activities of enterococci isolated from Pecorino Abruzzese cheese. 193
Flocculation in Saccharomyces and non-Saccharomyces wine yeasts 193
In Lactobacillus pentosus, the olive brine adaptation genes are required for biofilm formation 193
Editorial: Biological hazards in food 193
Higher alcohol and acetic acid production by apiculate wine yeasts 191
A survey of yeasts in traditional sausages of Southern Italy 191
Volatile compounds produced in wine by Colombian wild Saccharomyces cerevisiae strains 191
Yeasts from water-buffalo mozzarella, a traditional cheese of the Mediterranean area 191
Biogenic amines in dry fermented sausages: a review 190
Biogenic amine formation and oxidation by Staphylococcus xylosus strains from artisanal fermented sausages 190
Biogenic amines content as a measure of the quality of wines of Abruzzo (Italy) 189
Yeasts from water Buffalo mozzarella, a traditional cheese of Mediterranean area 188
A SURVEY ON YEAST MICROBIOTA ASSOCIATED WITH AN ITALIAN TRADITIONAL SWEET-LEAVENED BAKED GOOD FERMENTATION 188
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 188
Effects of milk treatment with dynamic high pressure on microbial populations, and lipolytic and proteolytic profiles of Crescenza cheese 187
Indagine preliminare sulle caratteristiche microbiologiche e chimico-fisiche del Pecorino di Farindola 186
Microbiologia dei salumi 185
Antibacterial activity of thyme and oregano essential oils against Listeria monocytogenes 185
Microbiological and physicochemical characterization of naturally fermented Italian table olives 183
INFLUENCE OF STARTER CULTURE AND ANIMAL RENNETS ON PECORINO DI FARINDOLA CHEESE 182
Improvement of a wine Saccharomyces cerevisiae strain by breeding program 181
Microbiological characteristics of Kumis, a traditional fermented Colombian milk, with particular emphasis on enterococci population 181
Polyamines and Gut Microbiota 181
Modelling the aminogenic potential of Enterococcus faecalis EF37 in dry fermented sausages through chemical and molecular approaches 180
Determination of Lipophilic Marine Biotoxins in Mussels Harvested from the Adriatic Sea by LC-MS/MS 178
Rapid detection and quantification of tyrosine decarboxylase gene (tdc) and its expression in gram-positive bacteria associated with fermented foods using PCR-based methods 177
Use of Yarrowia lipolytica strains for the treatment of olive mill wastewater 176
A SURVEY OF SACCAROMYCES POPULATIONS ASSOCIATED WITH WHITE WINE FERMENTATIONS FROM APULIA REGION (SOUTH ITALY) 176
Histamine poisoning and control measures in fish and fishery products 176
Yeast microbiota associated with spontaneous sourdough fermentations in the production of traditional wheat sourdough breads of the Abruzzo region (Italy) 176
SURVEY OF ANTIBIOTIC RESISTANCE OF MICROCOCCACEAE ISOLATED FROM ITALIAN DRY FERMENTED SAUSAGES. 174
Lactobacillus pentosus and Saccharomyces cerevisiae dominate the Italian table olive fermentations 173
High content of biogenic amines in Pecorino cheeses 173
Application of starter culture to table olive fermentation: an overview on the experimental studies. 173
Acetoin production in Saccharomyces cerevisiae wine yeasts 170
Randomly amplified polymorphic DNA (RAPD)PCR for the identification of yeasts isolated from dairy products 170
Proteolytic activity of Saccharomyces cerevisiae strains associated with Italian dry-fermented sausages in a model system 170
Microbiological and physicochemical characterization of naturally fermented Italian table olives 169
Molecular identification and osmotolerant profile of wine yeasts that ferment a high sugar grape must 168
Factors influencing biogenic amine production by a strain of Oenococcus oeni in a model system 168
Accelerated de-bittering of naturally fermented table olives by mixed lactic acid bacteria starter culture 167
Variations of internal pH in typical Italian sourdough yeasts during co-fermentation with lactobacilli 167
Microbiological and chemical profiles of naturally fermented table olives and brines from different Italian cultivars. 166
I lieviti nel siero innesto: loro ruolo nelle prime fasi di maturazione del formaggio 166
Caratteristiche dei lieviti come fattori di stabilizzazione nei vini 165
Agroscopeampelos un progetto di ricerca interdisciplinare per il Motepulciano d’Abruzzo colline teramane D.O.C.G.. Parte II: selezione di ceppi starter autoctoni 164
GLYCEROL AND OTHER FERMENTATION PRODUCTS OF APICULATE WINE YEASTS 164
A survey of the Enterobacteriaceae strains isolated during industrial production of Italian Lonza 164
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 162
Totale 22.214
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Categoria #
all - tutte 269.429
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 269.429
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20213.828 0 0 0 0 0 0 0 0 0 115 711 3.002
2021/20223.987 155 465 391 418 455 178 101 448 242 126 865 143
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
2025/20268.897 855 503 578 1.275 644 277 999 718 1.694 1.354 0 0
Totale 58.395