IRIS
TOFALO, ROSANNA
 Distribuzione geografica
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Continente #
NA - Nord America 18.414
AS - Asia 9.715
EU - Europa 8.653
SA - Sud America 1.462
Continente sconosciuto - Info sul continente non disponibili 534
AF - Africa 213
OC - Oceania 75
Totale 39.066
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Nazione #
US - Stati Uniti d'America 18.035
CN - Cina 2.922
SG - Singapore 2.556
VN - Vietnam 2.132
DE - Germania 1.813
IT - Italia 1.686
UA - Ucraina 1.109
BR - Brasile 1.059
HK - Hong Kong 743
RU - Federazione Russa 703
SE - Svezia 619
GB - Regno Unito 608
FI - Finlandia 515
IE - Irlanda 389
FR - Francia 357
IN - India 208
TR - Turchia 202
CA - Canada 192
PL - Polonia 149
NL - Olanda 127
BE - Belgio 122
BD - Bangladesh 120
AR - Argentina 117
MX - Messico 106
ES - Italia 95
IQ - Iraq 84
CO - Colombia 82
ID - Indonesia 82
JP - Giappone 81
EC - Ecuador 58
IR - Iran 57
AU - Australia 53
PH - Filippine 53
ZA - Sudafrica 53
MY - Malesia 51
KR - Corea 49
PK - Pakistan 46
SA - Arabia Saudita 44
CZ - Repubblica Ceca 43
RO - Romania 39
VE - Venezuela 39
EU - Europa 38
MA - Marocco 38
TW - Taiwan 38
PE - Perù 34
CL - Cile 33
NO - Norvegia 31
GR - Grecia 30
IL - Israele 28
PT - Portogallo 28
TN - Tunisia 28
UZ - Uzbekistan 28
AT - Austria 27
TH - Thailandia 26
CH - Svizzera 23
PY - Paraguay 23
DK - Danimarca 22
LB - Libano 21
NZ - Nuova Zelanda 20
KE - Kenya 19
AE - Emirati Arabi Uniti 17
DZ - Algeria 16
NP - Nepal 15
AZ - Azerbaigian 14
BG - Bulgaria 14
JM - Giamaica 14
LT - Lituania 14
OM - Oman 14
ET - Etiopia 13
HR - Croazia 13
HU - Ungheria 12
PS - Palestinian Territory 12
SK - Slovacchia (Repubblica Slovacca) 12
CR - Costa Rica 11
DO - Repubblica Dominicana 11
EG - Egitto 10
JO - Giordania 10
KG - Kirghizistan 10
KH - Cambogia 9
KW - Kuwait 9
PA - Panama 9
SN - Senegal 8
UY - Uruguay 8
BA - Bosnia-Erzegovina 7
BY - Bielorussia 7
GT - Guatemala 7
NI - Nicaragua 7
RS - Serbia 7
BO - Bolivia 6
MD - Moldavia 6
AL - Albania 5
HN - Honduras 5
LV - Lettonia 5
NG - Nigeria 5
SI - Slovenia 5
GE - Georgia 4
IS - Islanda 4
KZ - Kazakistan 4
LK - Sri Lanka 4
LY - Libia 4
Totale 38.500
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Città #
Dong Ket 1.701
Fairfield 1.622
Chandler 1.445
Jacksonville 1.296
Singapore 1.210
Ashburn 1.070
Woodbridge 1.009
Houston 914
Dearborn 821
Ann Arbor 756
Wilmington 731
Hong Kong 712
Seattle 691
San Jose 605
Beijing 574
Cambridge 560
Council Bluffs 428
Nanjing 411
Dublin 374
The Dalles 348
Helsinki 307
Shanghai 271
Falkenstein 268
Boardman 263
Princeton 233
New York 231
Lawrence 229
Moscow 203
Teramo 183
Nanchang 160
Omaha 160
Kunming 154
Ho Chi Minh City 137
Rome 132
Santa Clara 121
Munich 118
Des Moines 113
Hanoi 107
Brussels 95
Los Angeles 94
São Paulo 84
Chicago 81
Guangzhou 79
Hangzhou 79
Hefei 75
Phoenix 69
Redwood City 69
Warsaw 69
Milan 66
Scottsdale 65
Tianjin 65
San Diego 62
Frankfurt am Main 59
Tokyo 59
London 53
Düsseldorf 51
Istanbul 43
Jinan 41
Rio de Janeiro 41
Norwalk 39
Lanzhou 37
Dallas 36
Toronto 34
Ottawa 33
San Mateo 33
Shenyang 33
Dormagen 32
Brooklyn 31
Ankara 30
Changsha 30
Yeovil 30
Bologna 29
Belo Horizonte 28
Bath 27
Dhaka 27
Zhengzhou 27
Lima 26
Mexico City 26
Trondheim 26
Baghdad 25
Hillsboro 25
Korschenbroich 25
Pescara 25
San Francisco 25
Brasília 24
Ningbo 24
Amsterdam 23
Guayaquil 22
Haiphong 22
Curitiba 21
Medellín 21
Tashkent 21
Changchun 20
Columbus 20
Falls Church 20
Johannesburg 20
Taipei 20
Bogotá 19
Campinas 19
Kuala Lumpur 19
Totale 23.141
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Nome #
Coffee: Health Effects 1.624
Biogenic Amines: Toxicology and Health Effect 817
Editorial: Foodborne pathogens: Hygiene and safety 331
Aspetti microbiologici, chimico-fisici e contenuto di amine biogene in Pecorino di farindola prodotto con caglio suino, capretto e vitello 306
Changes in Polyphenolic Concentrations of Table Olives (cv. Itrana) Produced Under Different Irrigation Regimes During Spontaneous or Inoculated Fermentation 267
Evaluation of biogenic amines in wine: Determination by an improved HPLC-PDA method. 263
Adhesion properties and surface hydrophobicity of Pichia manshurica strains isolated from organic wines 263
Biodiversity of autolytic ability in flocculent Saccharomyces cerevisiae strains suitable for traditional sparkling wine fermentation 259
Aroma Profile of Montepulciano d'Abruzzo Wine Fermented by Single and Co-culture Starters of Autochthonous Saccharomyces and Non-saccharomyces Yeasts 255
Food borne bacterial models for detection of benzo[a]pyrene-DNA adducts formation using RAPD-PCR 254
Development and implementation of multilocus sequence typing to study the diversity of the yeast Kluyveromyces marxianus in Italian cheeses 252
Characterization of specialized flocculent yeasts to improve sparkling wine fermentation 251
Accumulation γ-Aminobutyric Acid and Biogenic Amines in a Traditional Raw Milk Ewe’s Cheese 251
Chapter 6: Fermented sausages: a potential source of biogenic amines 251
Yeasts 249
Impact of Saccharomyces cerevisiae strains on traditional sparkling wines production 246
Chemical-nutritional quality and oxidative stability of milk and dairy products obtained from Friesian cows fed with a dietary supplementation of dried grape pomace 243
Influence of pig rennet on proteolysis, organic acids content and microbiota of Pecorino di Farindola, a traditional Italian ewe's raw milk cheese 242
Biopreservation effects in fermented foods 241
Detection and identification of yeasts in natural whey starter for Parmigiano Reggiano cheese-making 238
Growth and metabolites production by Penicillium brevicompactum in yoghurt 237
Biogenic amines in raw and processed seafood 233
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 231
FLO5 gene controls flocculation phenotype and adhesive properties in a Saccharomyces cerevisiae sparkling wine strain 231
Development of a rapid method for the detection of Yersinia enterocolitica serotype O:8 from food 230
Occurrence of Biogenic Amines in Fermented and Non-fermented Soybean Products 230
Comparison of the compositional, microbiological, biochemical and volatile profile characteristics of three Italian PDO fermented sausages 229
Detection and identification of wild yeasts in Champus, a fermented Colombian maize beverage 227
Yeasts from Colombian Kumis as source of peptides with Angiotensin I converting enzyme (ACE) inhibitory activity in milk 224
A survey of Antibiotic resistance in Micrococcaceae isolated from Italian dry fermented sausages 224
Marine Biotoxins: Occurrence, Toxicity, Regulatory Limits and Reference Methods 222
DNA-Based Bioassay for the Detection of Benzo[a]pyrene Oxidation Products 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 218
Food-associated Lactobacillus plantarum and yeasts inhibit the genotoxic effect of 4-nitroquinoline-1-oxide 217
Influence of pig rennet on fatty acid composition, volatile molecule profile, texture and sensory properties of Pecorino di Farindola cheese 216
Assessment of knowledge and applications of hygiene practices in the food service sector 216
Histamine Food Poisoning 215
Genetic diversity of FLO1 and FLO5 genes in wine flocculent Saccharomyces cerevisiae strains 214
A survey of antibiotic resistance of Micrococcaceae isolated from Italian dry fermented sausages 204
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
Cell Wall Surface Properties of Kluyveromyces marxianus Strains From Dairy-Products 202
A survey of yeasts in traditional sausages of Southern Italy 201
Biogenic amines producing and degrading bacteria: A snapshot from raw ewes' cheese 201
A GROWTH PATTERN AND BIODIVERSITY OF YEASTS ISOLATED FROM ITALIAN COPPA 200
In Lactobacillus pentosus, the olive brine adaptation genes are required for biofilm formation 198
Editorial: Biological hazards in food 198
Diversity and dynamics of communities of coagulase-negative staphylococci in traditional fermented sausages 197
Flocculation in Saccharomyces and non-Saccharomyces wine yeasts 197
Indagine preliminare sulle caratteristiche microbiologiche e chimico-fisiche del Pecorino di Farindola 192
INFLUENCE OF STARTER CULTURE AND ANIMAL RENNETS ON PECORINO DI FARINDOLA CHEESE 190
Microbiological and physicochemical characterization of naturally fermented Italian table olives 189
Rapid detection and quantification of tyrosine decarboxylase gene (tdc) and its expression in gram-positive bacteria associated with fermented foods using PCR-based methods 189
Polyamines and Gut Microbiota 188
Accelerated de-bittering of naturally fermented table olives by mixed lactic acid bacteria starter culture 187
High content of biogenic amines in Pecorino cheeses 184
Application of starter culture to table olive fermentation: an overview on the experimental studies. 183
Modelling the aminogenic potential of Enterococcus faecalis EF37 in dry fermented sausages through chemical and molecular approaches 182
Lactobacillus pentosus and Saccharomyces cerevisiae dominate the Italian table olive fermentations 182
SURVEY OF ANTIBIOTIC RESISTANCE OF MICROCOCCACEAE ISOLATED FROM ITALIAN DRY FERMENTED SAUSAGES. 182
Determination of Lipophilic Marine Biotoxins in Mussels Harvested from the Adriatic Sea by LC-MS/MS 182
Yeast microbiota associated with spontaneous sourdough fermentations in the production of traditional wheat sourdough breads of the Abruzzo region (Italy) 182
Histamine poisoning and control measures in fish and fishery products 181
A SURVEY OF SACCAROMYCES POPULATIONS ASSOCIATED WITH WHITE WINE FERMENTATIONS FROM APULIA REGION (SOUTH ITALY) 180
Food safety risks in traditional fermented food from South-East Asia 179
Molecular identification and osmotolerant profile of wine yeasts that ferment a high sugar grape must 178
Proteolytic activity of Saccharomyces cerevisiae strains associated with Italian dry-fermented sausages in a model system 177
Microbiological and physicochemical characterization of naturally fermented Italian table olives 175
Microbiological and chemical profiles of naturally fermented table olives and brines from different Italian cultivars. 173
Exploring copper resistance diversity in Metschnikowia pulcherrima strains 172
Antibiotico resistenza mulitipla in ceppi di stafilococchi isolati da salami. 172
Identification by 16S-23S rDNA intergenic region amplification, genotypic and phenotypic clustering of Staphylococcus xylosus strains from dry sausages 172
Multistarter from organic viticulture for red wine Montepulciano d’Abruzzo production 172
A survey of the Enterobacteriaceae strains isolated during industrial production of Italian Lonza 172
Fermentazioni più rapide con le colture starter 172
A survey of Saccharomyces populations associated with wine fermentations from the Apulia region (South Italy) 169
RAPD-PCR as a rapid approach for the evaluation of genotoxin-induced damage to bacterial DNA 169
Biogenic Amines in Global Beverages 168
Agroscopeampelos un progetto di ricerca interdisciplinare per il Motepulciano d’Abruzzo colline teramane D.O.C.G.. Parte II: selezione di ceppi starter autoctoni 167
A comprehensive overview on microalgal-fortified/based food and beverages 167
Foodborne Pathogens: Hygiene and Safety 167
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 166
Lactobacillus pentosus dominates spontaneous fermentation of Italian table olives. 166
La Commercializzazione Dei Prodotti ittici Freschi E Congelati (PARTE I) 164
Effect of grape indigenous Saccharomyces cerevisiae strains on Montepulciano d’Abruzzo red wine quality 164
Determination of bile salt hydrolase activity as a potential biomarker for putative probiotic Lactobacillus plantarum strains 162
Antigenotoxic properties of autochthonous lactic acid bacteria and yeasts isolated from raw milk and traditional Italian ewe cheeses 161
Long-term impact of farm management and crops on soil microorganisms assessed by combined DGGE and PLFA analyses 161
Contribution of Pichia manshurica strains to aroma profile of organic wines 161
YEASTS FROM “VINO COTTO”, A TRADITIONAL WINE PRODUCED IN THE ABRUZZO REGION (ITALY) 160
Intraspecies polymorphisms of Kluyveromyces marxianus strains from Yaghnob valley 160
A one-year survey on aflatoxin M1 in raw milk 158
Biogenic amines in Italian Pecorino cheese 157
Kluyveromyces marxianus dominates yeast populations in Pecorino di Farindola cheese 156
Yeast population from fermented Colombian beverage 155
ISOLATION AND SELECTION OF SACCHAROMYCES CEREVISIAE FROM MONTEPULCIANO D’ABRUZZO “COLLINE TERAMANE” ZONES WITH DIFFERENT MICROCLIMATIC CHARACTERISTICS 155
Dominance and oenological properties of Saccharomyces cerevisiae starters for “Montepulciano d’Abruzzo” vinification 154
Characterization of yeasts involved in the ripening of Pecorino Crotonese cheese 154
A survey on safe consumption of clam samples from the Abruzzi region, Central Adriatic Sea. 154
Totale 22.123
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Categoria #
all - tutte 181.663
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 181.663
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20222.074 0 0 148 232 269 122 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
2025/20267.291 734 463 537 1.122 582 222 683 527 998 1.079 201 143
2026/20271.489 830 281 378 0 0 0 0 0 0 0 0 0
Totale 39.066