IRIS
TOFALO, ROSANNA
 Distribuzione geografica
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Continente #
NA - Nord America 14.821
EU - Europa 7.434
AS - Asia 5.330
SA - Sud America 136
OC - Oceania 62
AF - Africa 41
Continente sconosciuto - Info sul continente non disponibili 38
Totale 27.862
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Nazione #
US - Stati Uniti d'America 14.681
CN - Cina 2.099
VN - Vietnam 1.704
DE - Germania 1.657
IT - Italia 1.438
UA - Ucraina 1.081
SG - Singapore 931
RU - Federazione Russa 682
SE - Svezia 485
FI - Finlandia 455
GB - Regno Unito 419
IE - Irlanda 380
FR - Francia 214
TR - Turchia 155
BE - Belgio 119
CA - Canada 106
NL - Olanda 84
PL - Polonia 83
BR - Brasile 82
IN - India 63
IR - Iran 56
ES - Italia 52
AU - Australia 44
JP - Giappone 42
CZ - Repubblica Ceca 40
EU - Europa 38
HK - Hong Kong 38
KR - Corea 36
TW - Taiwan 34
NO - Norvegia 31
MX - Messico 28
PH - Filippine 28
RO - Romania 27
GR - Grecia 24
MY - Malesia 24
TH - Thailandia 24
AT - Austria 22
DK - Danimarca 22
CH - Svizzera 20
IL - Israele 19
PT - Portogallo 18
ID - Indonesia 17
NZ - Nuova Zelanda 17
PE - Perù 16
CO - Colombia 12
HR - Croazia 12
MA - Marocco 12
AR - Argentina 11
PK - Pakistan 11
SK - Slovacchia (Repubblica Slovacca) 11
LT - Lituania 10
BG - Bulgaria 9
LB - Libano 9
CL - Cile 8
HU - Ungheria 8
ZA - Sudafrica 8
KH - Cambogia 7
AE - Emirati Arabi Uniti 6
SA - Arabia Saudita 6
BA - Bosnia-Erzegovina 5
DZ - Algeria 5
RS - Serbia 5
SI - Slovenia 5
EC - Ecuador 4
LV - Lettonia 4
PA - Panama 4
AZ - Azerbaigian 3
EG - Egitto 3
IQ - Iraq 3
LK - Sri Lanka 3
LU - Lussemburgo 3
SN - Senegal 3
AM - Armenia 2
BD - Bangladesh 2
BY - Bielorussia 2
ET - Etiopia 2
IS - Islanda 2
KG - Kirghizistan 2
LY - Libia 2
MD - Moldavia 2
AL - Albania 1
BO - Bolivia 1
BW - Botswana 1
CR - Costa Rica 1
EE - Estonia 1
GE - Georgia 1
GU - Guam 1
IM - Isola di Man 1
KE - Kenya 1
KW - Kuwait 1
KZ - Kazakistan 1
LA - Repubblica Popolare Democratica del Laos 1
MN - Mongolia 1
NG - Nigeria 1
OM - Oman 1
PR - Porto Rico 1
PY - Paraguay 1
SC - Seychelles 1
SD - Sudan 1
TN - Tunisia 1
Totale 27.861
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Città #
Dong Ket 1.701
Fairfield 1.622
Chandler 1.451
Jacksonville 1.289
Woodbridge 1.008
Houston 910
Dearborn 821
Ann Arbor 757
Wilmington 731
Seattle 687
Ashburn 682
Cambridge 558
Nanjing 408
Dublin 366
Singapore 291
Falkenstein 271
Shanghai 268
Helsinki 260
Beijing 256
Princeton 233
Lawrence 230
Boardman 221
Moscow 205
New York 171
Teramo 168
Nanchang 160
Kunming 153
Des Moines 105
Rome 105
Brussels 96
Hangzhou 73
Hefei 73
Redwood City 69
Scottsdale 65
San Diego 59
Düsseldorf 51
Milan 47
Tianjin 46
Guangzhou 40
Jinan 39
Munich 39
Los Angeles 38
Norwalk 38
Lanzhou 37
Ottawa 33
Shenyang 33
Dormagen 32
San Mateo 31
London 30
Istanbul 29
Tokyo 27
Trondheim 26
Changsha 25
Korschenbroich 25
Ningbo 24
Warsaw 24
Zhengzhou 24
Bologna 23
Chicago 21
Falls Church 20
Taipei 20
Changchun 19
Hong Kong 19
Celico 18
Pescara 18
Ankara 17
Brno 17
Dallas 16
Fuzhou 16
Hebei 16
Lima 16
Wuxi 16
Bari 15
Mountain View 15
Orange 15
Casalecchio Di Reno 14
Xian 14
Zanjan 14
Ancona 13
Guardiagrele 13
Taizhou 13
Toronto 13
Casarile 12
Frankfurt am Main 12
Hanover 12
Napoli 12
Osnabrück 12
Florence 11
San Martino In Pensilis 11
Santa Clara 11
Serra 11
Shenzhen 11
Vancouver 11
Wuhan 11
Auburn Hills 10
Chieti 10
Hounslow 10
Indiana 10
Jiaxing 10
Kilburn 10
Totale 17.869
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Nome #
Coffee: Health Effects 1.537
Biogenic Amines: Toxicology and Health Effect 729
Editorial: Foodborne pathogens: Hygiene and safety 275
Aspetti microbiologici, chimico-fisici e contenuto di amine biogene in Pecorino di farindola prodotto con caglio suino, capretto e vitello 252
Biodiversity of autolytic ability in flocculent Saccharomyces cerevisiae strains suitable for traditional sparkling wine fermentation 221
Adhesion properties and surface hydrophobicity of Pichia manshurica strains isolated from organic wines 219
Biopreservation effects in fermented foods 218
Evaluation of biogenic amines in wine: Determination by an improved HPLC-PDA method. 217
Characterization of specialized flocculent yeasts to improve sparkling wine fermentation 217
Changes in Polyphenolic Concentrations of Table Olives (cv. Itrana) Produced Under Different Irrigation Regimes During Spontaneous or Inoculated Fermentation 214
Development and implementation of multilocus sequence typing to study the diversity of the yeast Kluyveromyces marxianus in Italian cheeses 212
Aroma Profile of Montepulciano d'Abruzzo Wine Fermented by Single and Co-culture Starters of Autochthonous Saccharomyces and Non-saccharomyces Yeasts 210
Food borne bacterial models for detection of benzo[a]pyrene-DNA adducts formation using RAPD-PCR 206
Detection and identification of yeasts in natural whey starter for Parmigiano Reggiano cheese-making 202
Yeasts 194
Chemical-nutritional quality and oxidative stability of milk and dairy products obtained from Friesian cows fed with a dietary supplementation of dried grape pomace 192
Chapter 6: Fermented sausages: a potential source of biogenic amines 192
Accumulation γ-Aminobutyric Acid and Biogenic Amines in a Traditional Raw Milk Ewe’s Cheese 190
Detection and identification of wild yeasts in Champus, a fermented Colombian maize beverage 188
Occurrence of Biogenic Amines in Fermented and Non-fermented Soybean Products 186
Comparison of the compositional, microbiological, biochemical and volatile profile characteristics of three Italian PDO fermented sausages 184
Influence of pig rennet on proteolysis, organic acids content and microbiota of Pecorino di Farindola, a traditional Italian ewe's raw milk cheese 184
Marine Biotoxins: Occurrence, Toxicity, Regulatory Limits and Reference Methods 184
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 183
Growth and metabolites production by Penicillium brevicompactum in yoghurt 182
Influence of Iodine Feeding on Microbiological and Physico-Chemical Characteristics and Biogenic Amines Content in a Raw Ewes' Milk Cheese 182
DNA-Based Bioassay for the Detection of Benzo[a]pyrene Oxidation Products 178
Chromosome arrangement, differentiation of growth kinetics and volatile molecule profiles in Kluyveromyces marxianus strains from Italian cheeses 178
Impact of Saccharomyces cerevisiae strains on traditional sparkling wines production 178
FLO5 gene controls flocculation phenotype and adhesive properties in a Saccharomyces cerevisiae sparkling wine strain 177
Assessment of knowledge and applications of hygiene practices in the food service sector 176
Editorial: Biological hazards in food 173
Influence of pig rennet on fatty acid composition, volatile molecule profile, texture and sensory properties of Pecorino di Farindola cheese 172
A survey of Antibiotic resistance in Micrococcaceae isolated from Italian dry fermented sausages 171
Yeasts from Colombian Kumis as source of peptides with Angiotensin I converting enzyme (ACE) inhibitory activity in milk 170
Food-associated Lactobacillus plantarum and yeasts inhibit the genotoxic effect of 4-nitroquinoline-1-oxide 170
Biogenic amines in raw and processed seafood 169
In Lactobacillus pentosus, the olive brine adaptation genes are required for biofilm formation 168
Genetic diversity of FLO1 and FLO5 genes in wine flocculent Saccharomyces cerevisiae strains 168
Multilocus analysis reveals large genetic diversity in Kluyveromyces marxianus strains isolated from Parmigiano Reggiano and Pecorino di Farindola cheeses 163
Flocculation in Saccharomyces and non-Saccharomyces wine yeasts 162
A survey of antibiotic resistance of Micrococcaceae isolated from Italian dry fermented sausages 158
Histamine Food Poisoning 157
Biogenic amines producing and degrading bacteria: A snapshot from raw ewes' cheese 157
Modelling the aminogenic potential of Enterococcus faecalis EF37 in dry fermented sausages through chemical and molecular approaches 156
Rapid detection and quantification of tyrosine decarboxylase gene (tdc) and its expression in gram-positive bacteria associated with fermented foods using PCR-based methods 155
Microbiological and physicochemical characterization of naturally fermented Italian table olives 154
Histamine poisoning and control measures in fish and fishery products 152
Diversity and dynamics of communities of coagulase-negative staphylococci in traditional fermented sausages 151
Indagine preliminare sulle caratteristiche microbiologiche e chimico-fisiche del Pecorino di Farindola 151
Development of a rapid method for the detection of Yersinia enterocolitica serotype O:8 from food 151
Yeast microbiota associated with spontaneous sourdough fermentations in the production of traditional wheat sourdough breads of the Abruzzo region (Italy) 151
A GROWTH PATTERN AND BIODIVERSITY OF YEASTS ISOLATED FROM ITALIAN COPPA 150
Determination of Lipophilic Marine Biotoxins in Mussels Harvested from the Adriatic Sea by LC-MS/MS 148
SURVEY OF ANTIBIOTIC RESISTANCE OF MICROCOCCACEAE ISOLATED FROM ITALIAN DRY FERMENTED SAUSAGES. 147
A survey of yeasts in traditional sausages of Southern Italy 144
INFLUENCE OF STARTER CULTURE AND ANIMAL RENNETS ON PECORINO DI FARINDOLA CHEESE 141
Cell Wall Surface Properties of Kluyveromyces marxianus Strains From Dairy-Products 141
RAPD-PCR as a rapid approach for the evaluation of genotoxin-induced damage to bacterial DNA 140
Different genetic responses to oenological conditions between a flocculent wine yeast and its FLO5 deleted strain: Insights from the transcriptome 139
Identification by 16S-23S rDNA intergenic region amplification, genotypic and phenotypic clustering of Staphylococcus xylosus strains from dry sausages 138
Molecular identification and osmotolerant profile of wine yeasts that ferment a high sugar grape must 138
Application of starter culture to table olive fermentation: an overview on the experimental studies. 137
Food safety risks in traditional fermented food from South-East Asia 135
Polyamines and Gut Microbiota 134
High content of biogenic amines in Pecorino cheeses 133
Fermentazioni più rapide con le colture starter 132
Long-term impact of farm management and crops on soil microorganisms assessed by combined DGGE and PLFA analyses 131
Microbiological and chemical profiles of naturally fermented table olives and brines from different Italian cultivars. 130
Proteolytic activity of Saccharomyces cerevisiae strains associated with Italian dry-fermented sausages in a model system 130
Lactobacillus pentosus dominates spontaneous fermentation of Italian table olives. 129
La Commercializzazione Dei Prodotti ittici Freschi E Congelati (PARTE I) 129
A SURVEY OF SACCAROMYCES POPULATIONS ASSOCIATED WITH WHITE WINE FERMENTATIONS FROM APULIA REGION (SOUTH ITALY) 128
Microbiological and physicochemical characterization of naturally fermented Italian table olives 128
Lactobacillus pentosus and Saccharomyces cerevisiae dominate the Italian table olive fermentations 125
Biogenic Amines in Global Beverages 125
ISOLATION AND SELECTION OF SACCHAROMYCES CEREVISIAE FROM MONTEPULCIANO D’ABRUZZO “COLLINE TERAMANE” ZONES WITH DIFFERENT MICROCLIMATIC CHARACTERISTICS 122
Characterization of yeasts involved in the ripening of Pecorino Crotonese cheese 121
Dominance and oenological properties of Saccharomyces cerevisiae starters for “Montepulciano d’Abruzzo” vinification 120
A survey of Saccharomyces populations associated with wine fermentations from the Apulia region (South Italy) 119
Agroscopeampelos un progetto di ricerca interdisciplinare per il Motepulciano d’Abruzzo colline teramane D.O.C.G.. Parte II: selezione di ceppi starter autoctoni 117
A survey of the Enterobacteriaceae strains isolated during industrial production of Italian Lonza 117
Contribution of Pichia manshurica strains to aroma profile of organic wines 117
Kluyveromyces marxianus dominates yeast populations in Pecorino di Farindola cheese 115
Antibiotico resistenza mulitipla in ceppi di stafilococchi isolati da salami. 115
YEASTS FROM “VINO COTTO”, A TRADITIONAL WINE PRODUCED IN THE ABRUZZO REGION (ITALY) 114
Effect of grape indigenous Saccharomyces cerevisiae strains on Montepulciano d’Abruzzo red wine quality 114
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 112
Accelerated de-bittering of naturally fermented table olives by mixed lactic acid bacteria starter culture 112
Multistarter from organic viticulture for red wine Montepulciano d’Abruzzo production 112
A comprehensive overview on microalgal-fortified/based food and beverages 111
Yeast population from fermented Colombian beverage 110
Detection of methicillin-resistant Staphylococcus aureus in dairy cow farms 110
Yessotoxin determination in Mytilus galloprovincialis revealed by an in vitro functional assay 109
MICROBIAL ECOLOGY OF INITIAL PHASES OF “VINO COTTO” PRODUCTION 107
Antigenotoxic properties of autochthonous lactic acid bacteria and yeasts isolated from raw milk and traditional Italian ewe cheeses 107
Foodborne Pathogens: Hygiene and Safety 107
“Biodiversitá di lieviti isolati da mosti di uva montepulciano d’abruzzo in relazione a due sistemi di gestione del suolo" 106
BIOANALYTICAL ASSAYS FOR DNA-B[a]PDE ADDUCTS DETECTION 105
I lieviti del Montepulciano d’Abruzzo DOCG “Colline Teramane” 104
Totale 17.391
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Categoria #
all - tutte 127.198
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 127.198
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020826 0 0 0 0 0 0 0 0 0 372 152 302
2020/20215.335 159 338 235 322 445 360 315 350 469 109 416 1.817
2021/20222.477 125 261 148 232 270 127 92 254 145 86 649 88
2022/20234.054 533 199 69 452 433 795 31 377 693 244 162 66
2023/20241.243 166 230 164 65 84 187 76 41 12 44 34 140
2024/20253.063 120 147 386 475 302 707 203 352 326 45 0 0
Totale 28.351