IRIS
TOFALO, ROSANNA
 Distribuzione geografica
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Continente #
NA - Nord America 16.847
AS - Asia 9.552
EU - Europa 8.439
SA - Sud America 1.428
AF - Africa 211
OC - Oceania 75
Continente sconosciuto - Info sul continente non disponibili 39
Totale 36.591
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Nazione #
US - Stati Uniti d'America 16.524
CN - Cina 2.853
SG - Singapore 2.505
VN - Vietnam 2.126
DE - Germania 1.811
IT - Italia 1.618
UA - Ucraina 1.107
BR - Brasile 1.039
HK - Hong Kong 737
RU - Federazione Russa 703
GB - Regno Unito 605
FI - Finlandia 515
SE - Svezia 504
IE - Irlanda 389
FR - Francia 354
IN - India 207
TR - Turchia 200
CA - Canada 164
PL - Polonia 148
BE - Belgio 122
NL - Olanda 120
AR - Argentina 116
BD - Bangladesh 112
MX - Messico 102
ES - Italia 90
IQ - Iraq 84
ID - Indonesia 79
JP - Giappone 77
CO - Colombia 75
IR - Iran 57
EC - Ecuador 55
AU - Australia 53
ZA - Sudafrica 53
PH - Filippine 52
KR - Corea 48
PK - Pakistan 46
SA - Arabia Saudita 44
MY - Malesia 43
CZ - Repubblica Ceca 41
VE - Venezuela 39
EU - Europa 38
MA - Marocco 38
TW - Taiwan 38
RO - Romania 37
PE - Perù 34
NO - Norvegia 31
CL - Cile 30
GR - Grecia 29
IL - Israele 28
PT - Portogallo 28
TN - Tunisia 28
UZ - Uzbekistan 28
AT - Austria 27
TH - Thailandia 26
PY - Paraguay 23
CH - Svizzera 22
DK - Danimarca 22
LB - Libano 20
NZ - Nuova Zelanda 20
KE - Kenya 19
AE - Emirati Arabi Uniti 17
DZ - Algeria 16
AZ - Azerbaigian 14
LT - Lituania 14
NP - Nepal 14
OM - Oman 14
BG - Bulgaria 13
ET - Etiopia 13
HR - Croazia 13
HU - Ungheria 12
PS - Palestinian Territory 12
SK - Slovacchia (Repubblica Slovacca) 11
DO - Repubblica Dominicana 10
JO - Giordania 10
KG - Kirghizistan 10
EG - Egitto 9
KH - Cambogia 9
PA - Panama 9
KW - Kuwait 8
SN - Senegal 8
UY - Uruguay 8
BA - Bosnia-Erzegovina 7
BY - Bielorussia 7
CR - Costa Rica 7
JM - Giamaica 7
RS - Serbia 7
BO - Bolivia 6
MD - Moldavia 6
AL - Albania 5
LV - Lettonia 5
NG - Nigeria 5
SI - Slovenia 5
GE - Georgia 4
GT - Guatemala 4
HN - Honduras 4
IS - Islanda 4
KZ - Kazakistan 4
LK - Sri Lanka 4
LY - Libia 4
NI - Nicaragua 4
Totale 36.526
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Città #
Dong Ket 1.701
Fairfield 1.622
Chandler 1.444
Jacksonville 1.293
Singapore 1.198
Woodbridge 1.008
Ashburn 1.004
Houston 912
Dearborn 821
Ann Arbor 756
Wilmington 730
Hong Kong 708
Seattle 691
Cambridge 559
Beijing 557
Nanjing 411
Dublin 374
The Dalles 348
San Jose 332
Helsinki 307
Shanghai 270
Falkenstein 268
Princeton 232
Lawrence 229
Boardman 223
New York 215
Moscow 203
Teramo 181
Nanchang 160
Kunming 154
Ho Chi Minh City 136
Rome 124
Munich 118
Des Moines 113
Hanoi 106
Brussels 95
Los Angeles 86
São Paulo 83
Guangzhou 79
Hangzhou 77
Hefei 75
Santa Clara 70
Redwood City 69
Warsaw 69
Scottsdale 65
Tianjin 65
San Diego 61
Chicago 60
Frankfurt am Main 58
Tokyo 58
Milan 56
Düsseldorf 51
London 50
Council Bluffs 47
Istanbul 43
Jinan 40
Rio de Janeiro 39
Norwalk 38
Lanzhou 37
Ottawa 33
Shenyang 33
Dormagen 32
Toronto 32
San Mateo 31
Ankara 30
Changsha 30
Yeovil 30
Bologna 29
Belo Horizonte 28
Bath 27
Dhaka 27
Zhengzhou 27
Lima 26
Trondheim 26
Baghdad 25
Hillsboro 25
Korschenbroich 25
Brooklyn 24
Ningbo 24
Amsterdam 23
Guayaquil 22
Mexico City 22
Curitiba 21
Haiphong 21
Tashkent 21
Changchun 20
Dallas 20
Falls Church 20
Johannesburg 20
Medellín 20
Pescara 20
San Francisco 20
Taipei 20
Porto Alegre 19
Celico 18
Columbus 18
Stockholm 18
Wuxi 18
Bari 17
Bogotá 17
Totale 21.958
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Nome #
Coffee: Health Effects 1.612
Biogenic Amines: Toxicology and Health Effect 811
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
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
Changes in Polyphenolic Concentrations of Table Olives (cv. Itrana) Produced Under Different Irrigation Regimes During Spontaneous or Inoculated Fermentation 253
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
Biopreservation effects in fermented foods 239
Yeasts 238
Chapter 6: Fermented sausages: a potential source of biogenic amines 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
Chemical-nutritional quality and oxidative stability of milk and dairy products obtained from Friesian cows fed with a dietary supplementation of dried grape pomace 234
Influence of pig rennet on proteolysis, organic acids content and microbiota of Pecorino di Farindola, a traditional Italian ewe's raw milk cheese 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 222
Growth and metabolites production by Penicillium brevicompactum in yoghurt 222
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
DNA-Based Bioassay for the Detection of Benzo[a]pyrene Oxidation Products 219
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 216
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
Yeasts from Colombian Kumis as source of peptides with Angiotensin I converting enzyme (ACE) inhibitory activity in milk 211
Comparison of the compositional, microbiological, biochemical and volatile profile characteristics of three Italian PDO fermented sausages 211
Histamine Food Poisoning 210
Food-associated Lactobacillus plantarum and yeasts inhibit the genotoxic effect of 4-nitroquinoline-1-oxide 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 208
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 205
A survey of antibiotic resistance of Micrococcaceae isolated from Italian dry fermented sausages 200
Multilocus analysis reveals large genetic diversity in Kluyveromyces marxianus strains isolated from Parmigiano Reggiano and Pecorino di Farindola cheeses 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
Biogenic amines producing and degrading bacteria: A snapshot from raw ewes' cheese 196
Cell Wall Surface Properties of Kluyveromyces marxianus Strains From Dairy-Products 195
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
A survey of yeasts in traditional sausages of Southern Italy 191
Diversity and dynamics of communities of coagulase-negative staphylococci in traditional fermented sausages 186
Indagine preliminare sulle caratteristiche microbiologiche e chimico-fisiche del Pecorino di Farindola 186
Microbiological and physicochemical characterization of naturally fermented Italian table olives 183
INFLUENCE OF STARTER CULTURE AND ANIMAL RENNETS ON PECORINO DI FARINDOLA CHEESE 182
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
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
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
Food safety risks in traditional fermented food from South-East Asia 169
Molecular identification and osmotolerant profile of wine yeasts that ferment a high sugar grape must 168
Accelerated de-bittering of naturally fermented table olives by mixed lactic acid bacteria starter culture 167
Microbiological and chemical profiles of naturally fermented table olives and brines from different Italian cultivars. 166
Fermentazioni più rapide con le colture starter 166
RAPD-PCR as a rapid approach for the evaluation of genotoxin-induced damage to bacterial DNA 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
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
A comprehensive overview on microalgal-fortified/based food and beverages 162
A survey of Saccharomyces populations associated with wine fermentations from the Apulia region (South Italy) 161
Identification by 16S-23S rDNA intergenic region amplification, genotypic and phenotypic clustering of Staphylococcus xylosus strains from dry sausages 161
Lactobacillus pentosus dominates spontaneous fermentation of Italian table olives. 161
Multistarter from organic viticulture for red wine Montepulciano d’Abruzzo production 159
Foodborne Pathogens: Hygiene and Safety 159
Contribution of Pichia manshurica strains to aroma profile of organic wines 159
La Commercializzazione Dei Prodotti ittici Freschi E Congelati (PARTE I) 155
Biogenic Amines in Global Beverages 155
Antibiotico resistenza mulitipla in ceppi di stafilococchi isolati da salami. 154
Long-term impact of farm management and crops on soil microorganisms assessed by combined DGGE and PLFA analyses 154
Intraspecies polymorphisms of Kluyveromyces marxianus strains from Yaghnob valley 154
YEASTS FROM “VINO COTTO”, A TRADITIONAL WINE PRODUCED IN THE ABRUZZO REGION (ITALY) 153
Antigenotoxic properties of autochthonous lactic acid bacteria and yeasts isolated from raw milk and traditional Italian ewe cheeses 151
Exploring copper resistance diversity in Metschnikowia pulcherrima strains 150
Dominance and oenological properties of Saccharomyces cerevisiae starters for “Montepulciano d’Abruzzo” vinification 150
ISOLATION AND SELECTION OF SACCHAROMYCES CEREVISIAE FROM MONTEPULCIANO D’ABRUZZO “COLLINE TERAMANE” ZONES WITH DIFFERENT MICROCLIMATIC CHARACTERISTICS 149
A one-year survey on aflatoxin M1 in raw milk 149
Characterization of yeasts involved in the ripening of Pecorino Crotonese cheese 146
Dominant Saccharomyces cerevisiae strains characterize Montepulciano d’Abruzzo red wine Saccharomyces cerevisiae 146
Kluyveromyces marxianus dominates yeast populations in Pecorino di Farindola cheese 145
"SUSTANAIBLE AGRICULTURE": DIVERSITY OF YEAST MICROBIOTA IN GRAPEMUST FROM MONTEPULCIANO D'ABRUZZO VINEYARDS. 145
A survey of yeasts in traditional salami of Southern Italy: quali-quantitative aspects 145
Determination of bile salt hydrolase activity as a potential biomarker for putative probiotic Lactobacillus plantarum strains 144
Antimicrobial resistance profiles of Enterococcus populations isolated from Pecorino di Farindola cheese. 143
Totale 21.271
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Categoria #
all - tutte 166.511
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 166.511
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20212.342 0 0 0 0 0 0 0 0 0 109 416 1.817
2021/20222.460 125 261 148 232 269 122 90 253 144 85 644 87
2022/20234.022 530 197 68 450 432 789 29 374 688 242 157 66
2023/20241.226 166 228 162 61 82 182 76 41 12 44 34 138
2024/20255.064 117 145 380 470 300 694 199 346 324 396 342 1.351
2025/20266.800 734 463 537 1.122 582 222 683 527 998 932 0 0
Totale 37.086