IRIS
TOFALO, ROSANNA
 Distribuzione geografica
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Continente #
NA - Nord America 17.175
AS - Asia 9.655
EU - Europa 8.463
SA - Sud America 1.428
AF - Africa 212
OC - Oceania 75
Continente sconosciuto - Info sul continente non disponibili 39
Totale 37.047
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Nazione #
US - Stati Uniti d'America 16.837
CN - Cina 2.899
SG - Singapore 2.541
VN - Vietnam 2.130
DE - Germania 1.811
IT - Italia 1.634
UA - Ucraina 1.107
BR - Brasile 1.039
HK - Hong Kong 739
RU - Federazione Russa 703
GB - Regno Unito 606
FI - Finlandia 515
SE - Svezia 504
IE - Irlanda 389
FR - Francia 354
IN - India 208
TR - Turchia 202
CA - Canada 171
PL - Polonia 148
BE - Belgio 122
NL - Olanda 122
AR - Argentina 116
BD - Bangladesh 114
MX - Messico 105
ES - Italia 90
IQ - Iraq 84
JP - Giappone 80
ID - Indonesia 79
CO - Colombia 75
IR - Iran 57
EC - Ecuador 55
AU - Australia 53
ZA - Sudafrica 53
PH - Filippine 52
KR - Corea 49
MY - Malesia 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
NO - Norvegia 31
CL - Cile 30
GR - Grecia 30
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
EG - Egitto 10
JM - Giamaica 10
JO - Giordania 10
KG - Kirghizistan 10
KH - Cambogia 9
PA - Panama 9
CR - Costa Rica 8
KW - Kuwait 8
SN - Senegal 8
UY - Uruguay 8
BA - Bosnia-Erzegovina 7
BY - Bielorussia 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 36.981
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Città #
Dong Ket 1.701
Fairfield 1.622
Chandler 1.445
Jacksonville 1.294
Singapore 1.205
Ashburn 1.008
Woodbridge 1.008
Houston 913
Dearborn 821
Ann Arbor 756
Wilmington 730
Hong Kong 709
Seattle 691
Beijing 565
Cambridge 559
San Jose 461
Nanjing 411
Dublin 374
The Dalles 348
Helsinki 307
Shanghai 270
Falkenstein 268
Boardman 262
Princeton 232
Lawrence 229
New York 221
Moscow 203
Teramo 183
Nanchang 160
Kunming 154
Ho Chi Minh City 137
Rome 126
Munich 118
Des Moines 113
Hanoi 107
Brussels 95
Los Angeles 91
São Paulo 83
Guangzhou 79
Hangzhou 79
Santa Clara 76
Hefei 75
Redwood City 69
Warsaw 69
Scottsdale 65
Tianjin 65
Chicago 62
San Diego 61
Tokyo 59
Frankfurt am Main 58
Milan 58
Düsseldorf 51
London 50
Council Bluffs 47
Istanbul 43
Jinan 41
Rio de Janeiro 39
Norwalk 38
Lanzhou 37
Ottawa 33
Shenyang 33
Toronto 33
Dormagen 32
San Mateo 31
Ankara 30
Changsha 30
Yeovil 30
Bologna 29
Belo Horizonte 28
Bath 27
Brooklyn 27
Dhaka 27
Zhengzhou 27
Lima 26
Trondheim 26
Baghdad 25
Hillsboro 25
Korschenbroich 25
Mexico City 25
Ningbo 24
Amsterdam 23
Dallas 23
Guayaquil 22
Haiphong 22
Pescara 22
Curitiba 21
San Francisco 21
Tashkent 21
Changchun 20
Columbus 20
Falls Church 20
Johannesburg 20
Medellín 20
Taipei 20
Porto Alegre 19
Celico 18
Kuala Lumpur 18
Montreal 18
Phoenix 18
Stockholm 18
Totale 22.198
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Nome #
Coffee: Health Effects 1.616
Biogenic Amines: Toxicology and Health Effect 814
Editorial: Foodborne pathogens: Hygiene and safety 327
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 259
Evaluation of biogenic amines in wine: Determination by an improved HPLC-PDA method. 258
Changes in Polyphenolic Concentrations of Table Olives (cv. Itrana) Produced Under Different Irrigation Regimes During Spontaneous or Inoculated Fermentation 257
Biodiversity of autolytic ability in flocculent Saccharomyces cerevisiae strains suitable for traditional sparkling wine fermentation 253
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
Food borne bacterial models for detection of benzo[a]pyrene-DNA adducts formation using RAPD-PCR 246
Development and implementation of multilocus sequence typing to study the diversity of the yeast Kluyveromyces marxianus in Italian cheeses 246
Yeasts 243
Accumulation γ-Aminobutyric Acid and Biogenic Amines in a Traditional Raw Milk Ewe’s Cheese 243
Chapter 6: Fermented sausages: a potential source of biogenic amines 241
Impact of Saccharomyces cerevisiae strains on traditional sparkling wines production 240
Biopreservation effects in fermented foods 239
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 235
Influence of pig rennet on proteolysis, organic acids content and microbiota of Pecorino di Farindola, a traditional Italian ewe's raw milk cheese 228
Growth and metabolites production by Penicillium brevicompactum in yoghurt 226
Occurrence of Biogenic Amines in Fermented and Non-fermented Soybean Products 224
Development of a rapid method for the detection of Yersinia enterocolitica serotype O:8 from food 223
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
FLO5 gene controls flocculation phenotype and adhesive properties in a Saccharomyces cerevisiae sparkling wine strain 222
Detection and identification of wild yeasts in Champus, a fermented Colombian maize beverage 221
Biogenic amines in raw and processed seafood 220
A survey of Antibiotic resistance in Micrococcaceae isolated from Italian dry fermented sausages 219
DNA-Based Bioassay for the Detection of Benzo[a]pyrene Oxidation Products 219
Influence of Iodine Feeding on Microbiological and Physico-Chemical Characteristics and Biogenic Amines Content in a Raw Ewes' Milk Cheese 216
Yeasts from Colombian Kumis as source of peptides with Angiotensin I converting enzyme (ACE) inhibitory activity in milk 213
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 213
Comparison of the compositional, microbiological, biochemical and volatile profile characteristics of three Italian PDO fermented sausages 212
Histamine Food Poisoning 212
Food-associated Lactobacillus plantarum and yeasts inhibit the genotoxic effect of 4-nitroquinoline-1-oxide 211
Assessment of knowledge and applications of hygiene practices in the food service sector 211
Influence of pig rennet on fatty acid composition, volatile molecule profile, texture and sensory properties of Pecorino di Farindola cheese 207
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 200
A GROWTH PATTERN AND BIODIVERSITY OF YEASTS ISOLATED FROM ITALIAN COPPA 198
Different genetic responses to oenological conditions between a flocculent wine yeast and its FLO5 deleted strain: Insights from the transcriptome 198
Editorial: Biological hazards in food 197
Cell Wall Surface Properties of Kluyveromyces marxianus Strains From Dairy-Products 196
Biogenic amines producing and degrading bacteria: A snapshot from raw ewes' cheese 196
In Lactobacillus pentosus, the olive brine adaptation genes are required for biofilm formation 194
Flocculation in Saccharomyces and non-Saccharomyces wine yeasts 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 188
Indagine preliminare sulle caratteristiche microbiologiche e chimico-fisiche del Pecorino di Farindola 188
Microbiological and physicochemical characterization of naturally fermented Italian table olives 184
INFLUENCE OF STARTER CULTURE AND ANIMAL RENNETS ON PECORINO DI FARINDOLA CHEESE 183
Polyamines and Gut Microbiota 183
Modelling the aminogenic potential of Enterococcus faecalis EF37 in dry fermented sausages through chemical and molecular approaches 181
Rapid detection and quantification of tyrosine decarboxylase gene (tdc) and its expression in gram-positive bacteria associated with fermented foods using PCR-based methods 180
Determination of Lipophilic Marine Biotoxins in Mussels Harvested from the Adriatic Sea by LC-MS/MS 179
A SURVEY OF SACCAROMYCES POPULATIONS ASSOCIATED WITH WHITE WINE FERMENTATIONS FROM APULIA REGION (SOUTH ITALY) 178
Lactobacillus pentosus and Saccharomyces cerevisiae dominate the Italian table olive fermentations 177
Histamine poisoning and control measures in fish and fishery products 177
High content of biogenic amines in Pecorino cheeses 177
Yeast microbiota associated with spontaneous sourdough fermentations in the production of traditional wheat sourdough breads of the Abruzzo region (Italy) 177
SURVEY OF ANTIBIOTIC RESISTANCE OF MICROCOCCACEAE ISOLATED FROM ITALIAN DRY FERMENTED SAUSAGES. 175
Application of starter culture to table olive fermentation: an overview on the experimental studies. 175
Accelerated de-bittering of naturally fermented table olives by mixed lactic acid bacteria starter culture 174
Food safety risks in traditional fermented food from South-East Asia 173
Microbiological and physicochemical characterization of naturally fermented Italian table olives 171
Proteolytic activity of Saccharomyces cerevisiae strains associated with Italian dry-fermented sausages in a model system 171
Molecular identification and osmotolerant profile of wine yeasts that ferment a high sugar grape must 169
Microbiological and chemical profiles of naturally fermented table olives and brines from different Italian cultivars. 167
A survey of the Enterobacteriaceae strains isolated during industrial production of Italian Lonza 167
RAPD-PCR as a rapid approach for the evaluation of genotoxin-induced damage to bacterial DNA 166
Fermentazioni più rapide con le colture starter 166
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
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 163
Multistarter from organic viticulture for red wine Montepulciano d’Abruzzo production 163
A comprehensive overview on microalgal-fortified/based food and beverages 163
A survey of Saccharomyces populations associated with wine fermentations from the Apulia region (South Italy) 162
Identification by 16S-23S rDNA intergenic region amplification, genotypic and phenotypic clustering of Staphylococcus xylosus strains from dry sausages 162
Lactobacillus pentosus dominates spontaneous fermentation of Italian table olives. 161
Foodborne Pathogens: Hygiene and Safety 160
Biogenic Amines in Global Beverages 159
Contribution of Pichia manshurica strains to aroma profile of organic wines 159
YEASTS FROM “VINO COTTO”, A TRADITIONAL WINE PRODUCED IN THE ABRUZZO REGION (ITALY) 156
La Commercializzazione Dei Prodotti ittici Freschi E Congelati (PARTE I) 156
Intraspecies polymorphisms of Kluyveromyces marxianus strains from Yaghnob valley 156
Long-term impact of farm management and crops on soil microorganisms assessed by combined DGGE and PLFA analyses 155
A one-year survey on aflatoxin M1 in raw milk 155
Antibiotico resistenza mulitipla in ceppi di stafilococchi isolati da salami. 154
Exploring copper resistance diversity in Metschnikowia pulcherrima strains 153
Antigenotoxic properties of autochthonous lactic acid bacteria and yeasts isolated from raw milk and traditional Italian ewe cheeses 153
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 150
Characterization of yeasts involved in the ripening of Pecorino Crotonese cheese 148
Kluyveromyces marxianus dominates yeast populations in Pecorino di Farindola cheese 147
A survey of yeasts in traditional salami of Southern Italy: quali-quantitative aspects 147
Dominant Saccharomyces cerevisiae strains characterize Montepulciano d’Abruzzo red wine Saccharomyces cerevisiae 147
Determination of bile salt hydrolase activity as a potential biomarker for putative probiotic Lactobacillus plantarum strains 147
Correlation between IRC7 gene expression and 4-mercapto-4-methylpentan-2-one production in Saccharomyces cerevisiae strains 147
Effect of grape indigenous Saccharomyces cerevisiae strains on Montepulciano d’Abruzzo red wine quality 147
Totale 21.457
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Categoria #
all - tutte 173.501
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 173.501
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20211.817 0 0 0 0 0 0 0 0 0 0 0 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
2025/20267.256 734 463 537 1.122 582 222 683 527 998 1.079 201 108
Totale 37.542