IRIS
TOFALO, ROSANNA
 Distribuzione geografica
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Continente #
NA - Nord America 14.746
EU - Europa 6.693
AS - Asia 4.444
SA - Sud America 121
OC - Oceania 62
AF - Africa 40
Continente sconosciuto - Info sul continente non disponibili 38
Totale 26.144
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Nazione #
US - Stati Uniti d'America 14.614
CN - Cina 1.843
VN - Vietnam 1.704
DE - Germania 1.622
IT - Italia 1.315
UA - Ucraina 1.081
SE - Svezia 485
FI - Finlandia 455
GB - Regno Unito 409
IE - Irlanda 380
SG - Singapore 341
FR - Francia 213
RU - Federazione Russa 163
TR - Turchia 146
BE - Belgio 114
CA - Canada 101
NL - Olanda 71
BR - Brasile 70
PL - Polonia 64
IN - India 63
IR - Iran 56
ES - Italia 51
AU - Australia 44
JP - Giappone 41
CZ - Repubblica Ceca 39
EU - Europa 38
KR - Corea 36
TW - Taiwan 32
NO - Norvegia 31
HK - Hong Kong 28
PH - Filippine 28
RO - Romania 27
MX - Messico 25
GR - Grecia 24
MY - Malesia 23
DK - Danimarca 21
IL - Israele 19
CH - Svizzera 18
PT - Portogallo 18
ID - Indonesia 17
NZ - Nuova Zelanda 17
AT - Austria 16
PE - Perù 16
TH - Thailandia 15
HR - Croazia 12
MA - Marocco 12
AR - Argentina 11
CO - Colombia 11
PK - Pakistan 10
BG - Bulgaria 9
LB - Libano 9
SK - Slovacchia (Repubblica Slovacca) 9
HU - Ungheria 8
ZA - Sudafrica 8
CL - Cile 7
LT - Lituania 7
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
AE - Emirati Arabi Uniti 3
AZ - Azerbaigian 3
EG - Egitto 3
IQ - Iraq 3
KH - Cambogia 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
SD - Sudan 1
TN - Tunisia 1
Totale 26.144
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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 680
Cambridge 558
Nanjing 408
Dublin 366
Falkenstein 270
Helsinki 260
Beijing 255
Singapore 234
Princeton 233
Lawrence 230
Boardman 220
New York 171
Teramo 168
Nanchang 160
Kunming 153
Des Moines 105
Brussels 93
Hangzhou 73
Hefei 72
Redwood City 69
Scottsdale 65
Shanghai 63
San Diego 59
Düsseldorf 50
Tianjin 46
Milan 44
Rome 42
Jinan 39
Munich 39
Guangzhou 38
Los Angeles 38
Norwalk 38
Lanzhou 37
Shenyang 33
Dormagen 32
Ottawa 32
San Mateo 31
London 27
Tokyo 27
Trondheim 26
Changsha 25
Istanbul 25
Korschenbroich 25
Ningbo 24
Zhengzhou 24
Falls Church 20
Taipei 20
Changchun 19
Celico 18
Brno 17
Pescara 17
Dallas 16
Fuzhou 16
Hebei 16
Lima 16
Mountain View 15
Orange 15
Warsaw 15
Wuxi 15
Ankara 14
Casalecchio Di Reno 14
Chicago 14
Xian 14
Zanjan 14
Ancona 13
Bologna 13
Guardiagrele 13
Taizhou 13
Hanover 12
Napoli 12
Casarile 11
San Martino In Pensilis 11
Serra 11
Vancouver 11
Wuhan 11
Auburn Hills 10
Chieti 10
Hounslow 10
Indiana 10
Kilburn 10
Montegaldella 10
Polska 10
Toronto 10
Turin 10
Bari 9
Florence 9
Frankfurt am Main 9
Gdansk 9
Hong Kong 9
Jiaxing 9
Totale 17.264
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Nome #
Coffee: Health Effects 1.498
Biogenic Amines: Toxicology and Health Effect 665
Editorial: Foodborne pathogens: Hygiene and safety 274
Aspetti microbiologici, chimico-fisici e contenuto di amine biogene in Pecorino di farindola prodotto con caglio suino, capretto e vitello 242
Biopreservation effects in fermented foods 214
Biodiversity of autolytic ability in flocculent Saccharomyces cerevisiae strains suitable for traditional sparkling wine fermentation 214
Evaluation of biogenic amines in wine: Determination by an improved HPLC-PDA method. 212
Characterization of specialized flocculent yeasts to improve sparkling wine fermentation 209
Adhesion properties and surface hydrophobicity of Pichia manshurica strains isolated from organic wines 205
Development and implementation of multilocus sequence typing to study the diversity of the yeast Kluyveromyces marxianus in Italian cheeses 204
Aroma Profile of Montepulciano d'Abruzzo Wine Fermented by Single and Co-culture Starters of Autochthonous Saccharomyces and Non-saccharomyces Yeasts 202
Changes in Polyphenolic Concentrations of Table Olives (cv. Itrana) Produced Under Different Irrigation Regimes During Spontaneous or Inoculated Fermentation 202
Food borne bacterial models for detection of benzo[a]pyrene-DNA adducts formation using RAPD-PCR 200
Detection and identification of yeasts in natural whey starter for Parmigiano Reggiano cheese-making 200
Chapter 6: Fermented sausages: a potential source of biogenic amines 188
Detection and identification of wild yeasts in Champus, a fermented Colombian maize beverage 184
Chemical-nutritional quality and oxidative stability of milk and dairy products obtained from Friesian cows fed with a dietary supplementation of dried grape pomace 183
Comparison of the compositional, microbiological, biochemical and volatile profile characteristics of three Italian PDO fermented sausages 182
Growth and metabolites production by Penicillium brevicompactum in yoghurt 181
Influence of pig rennet on proteolysis, organic acids content and microbiota of Pecorino di Farindola, a traditional Italian ewe's raw milk cheese 180
Marine Biotoxins: Occurrence, Toxicity, Regulatory Limits and Reference Methods 180
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 177
Occurrence of Biogenic Amines in Fermented and Non-fermented Soybean Products 177
Yeasts 174
Accumulation γ-Aminobutyric Acid and Biogenic Amines in a Traditional Raw Milk Ewe’s Cheese 173
DNA-Based Bioassay for the Detection of Benzo[a]pyrene Oxidation Products 172
Chromosome arrangement, differentiation of growth kinetics and volatile molecule profiles in Kluyveromyces marxianus strains from Italian cheeses 172
Influence of Iodine Feeding on Microbiological and Physico-Chemical Characteristics and Biogenic Amines Content in a Raw Ewes' Milk Cheese 172
Editorial: Biological hazards in food 170
FLO5 gene controls flocculation phenotype and adhesive properties in a Saccharomyces cerevisiae sparkling wine strain 170
Impact of Saccharomyces cerevisiae strains on traditional sparkling wines production 170
Assessment of knowledge and applications of hygiene practices in the food service sector 168
Influence of pig rennet on fatty acid composition, volatile molecule profile, texture and sensory properties of Pecorino di Farindola cheese 167
Yeasts from Colombian Kumis as source of peptides with Angiotensin I converting enzyme (ACE) inhibitory activity in milk 164
In Lactobacillus pentosus, the olive brine adaptation genes are required for biofilm formation 164
A survey of Antibiotic resistance in Micrococcaceae isolated from Italian dry fermented sausages 163
Genetic diversity of FLO1 and FLO5 genes in wine flocculent Saccharomyces cerevisiae strains 162
Food-associated Lactobacillus plantarum and yeasts inhibit the genotoxic effect of 4-nitroquinoline-1-oxide 161
Multilocus analysis reveals large genetic diversity in Kluyveromyces marxianus strains isolated from Parmigiano Reggiano and Pecorino di Farindola cheeses 159
Biogenic amines in raw and processed seafood 157
Flocculation in Saccharomyces and non-Saccharomyces wine yeasts 154
Modelling the aminogenic potential of Enterococcus faecalis EF37 in dry fermented sausages through chemical and molecular approaches 152
Histamine Food Poisoning 152
Histamine poisoning and control measures in fish and fishery products 150
A survey of antibiotic resistance of Micrococcaceae isolated from Italian dry fermented sausages 148
Determination of Lipophilic Marine Biotoxins in Mussels Harvested from the Adriatic Sea by LC-MS/MS 146
Development of a rapid method for the detection of Yersinia enterocolitica serotype O:8 from food 146
Diversity and dynamics of communities of coagulase-negative staphylococci in traditional fermented sausages 145
Microbiological and physicochemical characterization of naturally fermented Italian table olives 145
Yeast microbiota associated with spontaneous sourdough fermentations in the production of traditional wheat sourdough breads of the Abruzzo region (Italy) 144
Biogenic amines producing and degrading bacteria: A snapshot from raw ewes' cheese 144
SURVEY OF ANTIBIOTIC RESISTANCE OF MICROCOCCACEAE ISOLATED FROM ITALIAN DRY FERMENTED SAUSAGES. 143
Indagine preliminare sulle caratteristiche microbiologiche e chimico-fisiche del Pecorino di Farindola 142
Rapid detection and quantification of tyrosine decarboxylase gene (tdc) and its expression in gram-positive bacteria associated with fermented foods using PCR-based methods 139
INFLUENCE OF STARTER CULTURE AND ANIMAL RENNETS ON PECORINO DI FARINDOLA CHEESE 136
RAPD-PCR as a rapid approach for the evaluation of genotoxin-induced damage to bacterial DNA 136
Identification by 16S-23S rDNA intergenic region amplification, genotypic and phenotypic clustering of Staphylococcus xylosus strains from dry sausages 135
Molecular identification and osmotolerant profile of wine yeasts that ferment a high sugar grape must 134
A survey of yeasts in traditional sausages of Southern Italy 134
A GROWTH PATTERN AND BIODIVERSITY OF YEASTS ISOLATED FROM ITALIAN COPPA 134
Cell Wall Surface Properties of Kluyveromyces marxianus Strains From Dairy-Products 134
Different genetic responses to oenological conditions between a flocculent wine yeast and its FLO5 deleted strain: Insights from the transcriptome 133
Polyamines and Gut Microbiota 130
Food safety risks in traditional fermented food from South-East Asia 130
Long-term impact of farm management and crops on soil microorganisms assessed by combined DGGE and PLFA analyses 127
Application of starter culture to table olive fermentation: an overview on the experimental studies. 127
Proteolytic activity of Saccharomyces cerevisiae strains associated with Italian dry-fermented sausages in a model system 127
La Commercializzazione Dei Prodotti ittici Freschi E Congelati (PARTE I) 125
Microbiological and chemical profiles of naturally fermented table olives and brines from different Italian cultivars. 122
High content of biogenic amines in Pecorino cheeses 122
Lactobacillus pentosus dominates spontaneous fermentation of Italian table olives. 121
Fermentazioni più rapide con le colture starter 121
A SURVEY OF SACCAROMYCES POPULATIONS ASSOCIATED WITH WHITE WINE FERMENTATIONS FROM APULIA REGION (SOUTH ITALY) 120
ISOLATION AND SELECTION OF SACCHAROMYCES CEREVISIAE FROM MONTEPULCIANO D’ABRUZZO “COLLINE TERAMANE” ZONES WITH DIFFERENT MICROCLIMATIC CHARACTERISTICS 119
Lactobacillus pentosus and Saccharomyces cerevisiae dominate the Italian table olive fermentations 118
Microbiological and physicochemical characterization of naturally fermented Italian table olives 118
Dominance and oenological properties of Saccharomyces cerevisiae starters for “Montepulciano d’Abruzzo” vinification 116
Characterization of yeasts involved in the ripening of Pecorino Crotonese cheese 116
A survey of Saccharomyces populations associated with wine fermentations from the Apulia region (South Italy) 111
Biogenic Amines in Global Beverages 111
Kluyveromyces marxianus dominates yeast populations in Pecorino di Farindola cheese 110
YEASTS FROM “VINO COTTO”, A TRADITIONAL WINE PRODUCED IN THE ABRUZZO REGION (ITALY) 109
Multistarter from organic viticulture for red wine Montepulciano d’Abruzzo production 109
A survey of the Enterobacteriaceae strains isolated during industrial production of Italian Lonza 109
Effect of grape indigenous Saccharomyces cerevisiae strains on Montepulciano d’Abruzzo red wine quality 109
Contribution of Pichia manshurica strains to aroma profile of organic wines 108
Yeast population from fermented Colombian beverage 106
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 106
Agroscopeampelos un progetto di ricerca interdisciplinare per il Motepulciano d’Abruzzo colline teramane D.O.C.G.. Parte II: selezione di ceppi starter autoctoni 106
Detection of methicillin-resistant Staphylococcus aureus in dairy cow farms 106
Antibiotico resistenza mulitipla in ceppi di stafilococchi isolati da salami. 105
Accelerated de-bittering of naturally fermented table olives by mixed lactic acid bacteria starter culture 104
Yessotoxin determination in Mytilus galloprovincialis revealed by an in vitro functional assay 104
A comprehensive overview on microalgal-fortified/based food and beverages 103
Foodborne Pathogens: Hygiene and Safety 103
MICROBIAL ECOLOGY OF INITIAL PHASES OF “VINO COTTO” PRODUCTION 101
“Biodiversitá di lieviti isolati da mosti di uva montepulciano d’abruzzo in relazione a due sistemi di gestione del suolo" 100
I lieviti del Montepulciano d’Abruzzo DOCG “Colline Teramane” 100
BIOANALYTICAL ASSAYS FOR DNA-B[a]PDE ADDUCTS DETECTION 99
Caratterizzazione della microflora lattica del Caciocavallo Silano 98
Totale 16.613
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Categoria #
all - tutte 111.874
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 111.874
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20204.084 0 0 0 0 474 811 877 735 361 372 152 302
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
2024/20251.345 120 147 386 475 217 0 0 0 0 0 0 0
Totale 26.633