IRIS
TOFALO, ROSANNA
 Distribuzione geografica
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Continente #
NA - Nord America 16.001
AS - Asia 8.158
EU - Europa 8.020
SA - Sud America 1.126
AF - Africa 110
OC - Oceania 66
Continente sconosciuto - Info sul continente non disponibili 39
Totale 33.520
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Nazione #
US - Stati Uniti d'America 15.752
CN - Cina 2.705
VN - Vietnam 2.121
SG - Singapore 1.803
DE - Germania 1.766
IT - Italia 1.550
UA - Ucraina 1.091
BR - Brasile 885
RU - Federazione Russa 703
HK - Hong Kong 648
GB - Regno Unito 545
SE - Svezia 497
FI - Finlandia 473
IE - Irlanda 382
FR - Francia 289
TR - Turchia 170
CA - Canada 142
BE - Belgio 123
PL - Polonia 116
IN - India 115
NL - Olanda 99
AR - Argentina 79
ES - Italia 75
MX - Messico 75
BD - Bangladesh 60
JP - Giappone 58
IR - Iran 57
ID - Indonesia 56
AU - Australia 47
KR - Corea 43
CO - Colombia 40
CZ - Repubblica Ceca 40
IQ - Iraq 40
EU - Europa 38
EC - Ecuador 36
TW - Taiwan 35
RO - Romania 33
ZA - Sudafrica 32
NO - Norvegia 31
MY - Malesia 29
PE - Perù 29
PH - Filippine 28
AT - Austria 26
GR - Grecia 24
IL - Israele 24
TH - Thailandia 24
DK - Danimarca 22
MA - Marocco 22
PK - Pakistan 22
PT - Portogallo 22
CH - Svizzera 20
SA - Arabia Saudita 19
VE - Venezuela 19
LB - Libano 17
NZ - Nuova Zelanda 17
PY - Paraguay 17
UZ - Uzbekistan 15
CL - Cile 13
HR - Croazia 13
LT - Lituania 13
SK - Slovacchia (Repubblica Slovacca) 11
TN - Tunisia 11
BG - Bulgaria 10
KE - Kenya 9
DZ - Algeria 8
HU - Ungheria 8
PA - Panama 8
AE - Emirati Arabi Uniti 7
BA - Bosnia-Erzegovina 7
KH - Cambogia 7
NP - Nepal 7
EG - Egitto 6
OM - Oman 6
SN - Senegal 6
AZ - Azerbaigian 5
DO - Repubblica Dominicana 5
ET - Etiopia 5
JM - Giamaica 5
KG - Kirghizistan 5
KW - Kuwait 5
RS - Serbia 5
SI - Slovenia 5
BO - Bolivia 4
CR - Costa Rica 4
IS - Islanda 4
LV - Lettonia 4
PS - Palestinian Territory 4
UY - Uruguay 4
AL - Albania 3
BY - Bielorussia 3
JO - Giordania 3
KZ - Kazakistan 3
LK - Sri Lanka 3
LU - Lussemburgo 3
LY - Libia 3
PR - Porto Rico 3
AM - Armenia 2
BH - Bahrain 2
BW - Botswana 2
CY - Cipro 2
Totale 33.492
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Città #
Dong Ket 1.701
Fairfield 1.622
Chandler 1.451
Jacksonville 1.292
Woodbridge 1.008
Houston 911
Dearborn 821
Ashburn 780
Ann Arbor 757
Wilmington 731
Seattle 691
Hong Kong 627
Singapore 627
Cambridge 559
Beijing 524
Nanjing 412
Dublin 367
The Dalles 352
Falkenstein 271
Shanghai 270
Helsinki 264
Princeton 233
Lawrence 230
Boardman 224
New York 211
Moscow 205
Teramo 168
Nanchang 160
Kunming 154
Ho Chi Minh City 141
Rome 128
Munich 120
Des Moines 106
Hanoi 103
Brussels 97
São Paulo 78
Guangzhou 77
Hangzhou 77
Los Angeles 76
Hefei 75
Redwood City 69
Tianjin 66
Scottsdale 65
San Diego 60
Chicago 51
Düsseldorf 51
Milan 50
London 44
Warsaw 43
Tokyo 41
Jinan 40
Norwalk 38
Santa Clara 38
Lanzhou 37
Istanbul 34
Ottawa 33
Shenyang 33
Dormagen 32
San Mateo 31
Yeovil 30
Changsha 29
Frankfurt am Main 28
Rio de Janeiro 28
Zhengzhou 27
Bologna 26
Trondheim 26
Bath 25
Korschenbroich 25
Ankara 24
Lima 24
Ningbo 24
Brooklyn 23
Council Bluffs 23
Belo Horizonte 22
Haiphong 22
San Francisco 21
Changchun 20
Curitiba 20
Dallas 20
Falls Church 20
Taipei 20
Toronto 20
Pescara 19
Celico 18
Columbus 18
Dhaka 18
Stockholm 18
Wuxi 18
Brno 17
Porto Alegre 17
Brasília 16
Fuzhou 16
Hebei 16
Phoenix 16
Bari 15
Mountain View 15
Orange 15
Campinas 14
Casalecchio Di Reno 14
Florence 14
Totale 20.398
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Nome #
Coffee: Health Effects 1.584
Biogenic Amines: Toxicology and Health Effect 785
Editorial: Foodborne pathogens: Hygiene and safety 317
Aspetti microbiologici, chimico-fisici e contenuto di amine biogene in Pecorino di farindola prodotto con caglio suino, capretto e vitello 280
Adhesion properties and surface hydrophobicity of Pichia manshurica strains isolated from organic wines 247
Biodiversity of autolytic ability in flocculent Saccharomyces cerevisiae strains suitable for traditional sparkling wine fermentation 246
Evaluation of biogenic amines in wine: Determination by an improved HPLC-PDA method. 243
Characterization of specialized flocculent yeasts to improve sparkling wine fermentation 242
Changes in Polyphenolic Concentrations of Table Olives (cv. Itrana) Produced Under Different Irrigation Regimes During Spontaneous or Inoculated Fermentation 241
Aroma Profile of Montepulciano d'Abruzzo Wine Fermented by Single and Co-culture Starters of Autochthonous Saccharomyces and Non-saccharomyces Yeasts 237
Development and implementation of multilocus sequence typing to study the diversity of the yeast Kluyveromyces marxianus in Italian cheeses 236
Biopreservation effects in fermented foods 232
Impact of Saccharomyces cerevisiae strains on traditional sparkling wines production 231
Detection and identification of yeasts in natural whey starter for Parmigiano Reggiano cheese-making 228
Food borne bacterial models for detection of benzo[a]pyrene-DNA adducts formation using RAPD-PCR 227
Chapter 6: Fermented sausages: a potential source of biogenic amines 223
Accumulation γ-Aminobutyric Acid and Biogenic Amines in a Traditional Raw Milk Ewe’s Cheese 220
Chemical-nutritional quality and oxidative stability of milk and dairy products obtained from Friesian cows fed with a dietary supplementation of dried grape pomace 218
Yeasts 216
Occurrence of Biogenic Amines in Fermented and Non-fermented Soybean Products 211
Influence of pig rennet on proteolysis, organic acids content and microbiota of Pecorino di Farindola, a traditional Italian ewe's raw milk cheese 209
DNA-Based Bioassay for the Detection of Benzo[a]pyrene Oxidation Products 208
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 206
Influence of Iodine Feeding on Microbiological and Physico-Chemical Characteristics and Biogenic Amines Content in a Raw Ewes' Milk Cheese 206
Detection and identification of wild yeasts in Champus, a fermented Colombian maize beverage 205
Chromosome arrangement, differentiation of growth kinetics and volatile molecule profiles in Kluyveromyces marxianus strains from Italian cheeses 203
Development of a rapid method for the detection of Yersinia enterocolitica serotype O:8 from food 203
A survey of Antibiotic resistance in Micrococcaceae isolated from Italian dry fermented sausages 202
Growth and metabolites production by Penicillium brevicompactum in yoghurt 201
FLO5 gene controls flocculation phenotype and adhesive properties in a Saccharomyces cerevisiae sparkling wine strain 201
Marine Biotoxins: Occurrence, Toxicity, Regulatory Limits and Reference Methods 201
Biogenic amines in raw and processed seafood 200
Assessment of knowledge and applications of hygiene practices in the food service sector 199
Comparison of the compositional, microbiological, biochemical and volatile profile characteristics of three Italian PDO fermented sausages 197
Influence of pig rennet on fatty acid composition, volatile molecule profile, texture and sensory properties of Pecorino di Farindola cheese 196
Histamine Food Poisoning 196
Food-associated Lactobacillus plantarum and yeasts inhibit the genotoxic effect of 4-nitroquinoline-1-oxide 196
Genetic diversity of FLO1 and FLO5 genes in wine flocculent Saccharomyces cerevisiae strains 193
Yeasts from Colombian Kumis as source of peptides with Angiotensin I converting enzyme (ACE) inhibitory activity in milk 189
Multilocus analysis reveals large genetic diversity in Kluyveromyces marxianus strains isolated from Parmigiano Reggiano and Pecorino di Farindola cheeses 187
Different genetic responses to oenological conditions between a flocculent wine yeast and its FLO5 deleted strain: Insights from the transcriptome 187
Cell Wall Surface Properties of Kluyveromyces marxianus Strains From Dairy-Products 186
Editorial: Biological hazards in food 185
A survey of antibiotic resistance of Micrococcaceae isolated from Italian dry fermented sausages 183
In Lactobacillus pentosus, the olive brine adaptation genes are required for biofilm formation 183
Biogenic amines producing and degrading bacteria: A snapshot from raw ewes' cheese 183
Flocculation in Saccharomyces and non-Saccharomyces wine yeasts 180
A GROWTH PATTERN AND BIODIVERSITY OF YEASTS ISOLATED FROM ITALIAN COPPA 180
Indagine preliminare sulle caratteristiche microbiologiche e chimico-fisiche del Pecorino di Farindola 175
A survey of yeasts in traditional sausages of Southern Italy 173
Microbiological and physicochemical characterization of naturally fermented Italian table olives 169
Modelling the aminogenic potential of Enterococcus faecalis EF37 in dry fermented sausages through chemical and molecular approaches 169
Rapid detection and quantification of tyrosine decarboxylase gene (tdc) and its expression in gram-positive bacteria associated with fermented foods using PCR-based methods 168
Diversity and dynamics of communities of coagulase-negative staphylococci in traditional fermented sausages 167
Yeast microbiota associated with spontaneous sourdough fermentations in the production of traditional wheat sourdough breads of the Abruzzo region (Italy) 166
Polyamines and Gut Microbiota 166
Histamine poisoning and control measures in fish and fishery products 165
Determination of Lipophilic Marine Biotoxins in Mussels Harvested from the Adriatic Sea by LC-MS/MS 165
INFLUENCE OF STARTER CULTURE AND ANIMAL RENNETS ON PECORINO DI FARINDOLA CHEESE 164
Food safety risks in traditional fermented food from South-East Asia 163
Application of starter culture to table olive fermentation: an overview on the experimental studies. 162
SURVEY OF ANTIBIOTIC RESISTANCE OF MICROCOCCACEAE ISOLATED FROM ITALIAN DRY FERMENTED SAUSAGES. 160
Molecular identification and osmotolerant profile of wine yeasts that ferment a high sugar grape must 157
Proteolytic activity of Saccharomyces cerevisiae strains associated with Italian dry-fermented sausages in a model system 157
High content of biogenic amines in Pecorino cheeses 156
A comprehensive overview on microalgal-fortified/based food and beverages 156
RAPD-PCR as a rapid approach for the evaluation of genotoxin-induced damage to bacterial DNA 155
A SURVEY OF SACCAROMYCES POPULATIONS ASSOCIATED WITH WHITE WINE FERMENTATIONS FROM APULIA REGION (SOUTH ITALY) 153
Fermentazioni più rapide con le colture starter 153
Accelerated de-bittering of naturally fermented table olives by mixed lactic acid bacteria starter culture 152
Lactobacillus pentosus and Saccharomyces cerevisiae dominate the Italian table olive fermentations 152
Foodborne Pathogens: Hygiene and Safety 152
Identification by 16S-23S rDNA intergenic region amplification, genotypic and phenotypic clustering of Staphylococcus xylosus strains from dry sausages 151
Microbiological and chemical profiles of naturally fermented table olives and brines from different Italian cultivars. 150
Intraspecies polymorphisms of Kluyveromyces marxianus strains from Yaghnob valley 150
La Commercializzazione Dei Prodotti ittici Freschi E Congelati (PARTE I) 149
Lactobacillus pentosus dominates spontaneous fermentation of Italian table olives. 148
Microbiological and physicochemical characterization of naturally fermented Italian table olives 148
Contribution of Pichia manshurica strains to aroma profile of organic wines 148
Long-term impact of farm management and crops on soil microorganisms assessed by combined DGGE and PLFA analyses 146
A survey of Saccharomyces populations associated with wine fermentations from the Apulia region (South Italy) 145
Biogenic Amines in Global Beverages 145
A survey of the Enterobacteriaceae strains isolated during industrial production of Italian Lonza 144
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 143
Antibiotico resistenza mulitipla in ceppi di stafilococchi isolati da salami. 142
Agroscopeampelos un progetto di ricerca interdisciplinare per il Motepulciano d’Abruzzo colline teramane D.O.C.G.. Parte II: selezione di ceppi starter autoctoni 142
Characterization of yeasts involved in the ripening of Pecorino Crotonese cheese 140
ISOLATION AND SELECTION OF SACCHAROMYCES CEREVISIAE FROM MONTEPULCIANO D’ABRUZZO “COLLINE TERAMANE” ZONES WITH DIFFERENT MICROCLIMATIC CHARACTERISTICS 139
YEASTS FROM “VINO COTTO”, A TRADITIONAL WINE PRODUCED IN THE ABRUZZO REGION (ITALY) 136
Antigenotoxic properties of autochthonous lactic acid bacteria and yeasts isolated from raw milk and traditional Italian ewe cheeses 136
Promoting Candida zemplinina adhesion on oak chips: A strategy to enhance esters and glycerol content of Montepulciano d'Abruzzo organic wines 136
Kluyveromyces marxianus dominates yeast populations in Pecorino di Farindola cheese 133
Multistarter from organic viticulture for red wine Montepulciano d’Abruzzo production 133
Dominance and oenological properties of Saccharomyces cerevisiae starters for “Montepulciano d’Abruzzo” vinification 132
"SUSTANAIBLE AGRICULTURE": DIVERSITY OF YEAST MICROBIOTA IN GRAPEMUST FROM MONTEPULCIANO D'ABRUZZO VINEYARDS. 129
Characterization of natural Oenococcus oeni strains for Montepulciano d’Abruzzo organic wine production 129
Effect of grape indigenous Saccharomyces cerevisiae strains on Montepulciano d’Abruzzo red wine quality 129
A survey of yeasts in traditional salami of Southern Italy: quali-quantitative aspects 128
BIOANALYTICAL ASSAYS FOR DNA-B[a]PDE ADDUCTS DETECTION 128
Yeast population from fermented Colombian beverage 127
Totale 19.910
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Categoria #
all - tutte 160.016
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 160.016
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20213.836 0 0 0 0 0 360 315 350 469 109 416 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
2024/20255.136 120 147 386 475 302 707 203 352 326 400 351 1.367
2025/20263.590 750 470 556 1.152 594 68 0 0 0 0 0 0
Totale 34.014