IRIS
TOFALO, ROSANNA
 Distribuzione geografica
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Continente #
NA - Nord America 14.495
EU - Europa 6.119
AS - Asia 3.818
SA - Sud America 104
OC - Oceania 61
Continente sconosciuto - Info sul continente non disponibili 38
AF - Africa 30
Totale 24.665
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Nazione #
US - Stati Uniti d'America 14.371
VN - Vietnam 1.704
CN - Cina 1.600
DE - Germania 1.308
IT - Italia 1.205
UA - Ucraina 1.081
SE - Svezia 482
FI - Finlandia 429
GB - Regno Unito 386
IE - Irlanda 377
FR - Francia 210
RU - Federazione Russa 161
TR - Turchia 138
BE - Belgio 112
CA - Canada 97
IN - India 63
PL - Polonia 61
NL - Olanda 59
BR - Brasile 58
IR - Iran 54
AU - Australia 44
ES - Italia 43
JP - Giappone 42
EU - Europa 38
KR - Corea 33
NO - Norvegia 31
TW - Taiwan 29
PH - Filippine 28
MX - Messico 25
RO - Romania 25
HK - Hong Kong 23
GR - Grecia 21
MY - Malesia 20
CZ - Repubblica Ceca 17
IL - Israele 17
NZ - Nuova Zelanda 16
AT - Austria 15
CH - Svizzera 15
DK - Danimarca 15
PE - Perù 15
PT - Portogallo 15
ID - Indonesia 13
CO - Colombia 11
HR - Croazia 11
TH - Thailandia 11
AR - Argentina 9
LB - Libano 9
ZA - Sudafrica 8
CL - Cile 7
PK - Pakistan 7
BG - Bulgaria 6
HU - Ungheria 6
MA - Marocco 6
SG - Singapore 6
SK - Slovacchia (Repubblica Slovacca) 6
BA - Bosnia-Erzegovina 5
RS - Serbia 5
SA - Arabia Saudita 5
SI - Slovenia 5
AE - Emirati Arabi Uniti 3
DZ - Algeria 3
EG - Egitto 3
IQ - Iraq 3
KH - Cambogia 3
SN - Senegal 3
BD - Bangladesh 2
EC - Ecuador 2
ET - Etiopia 2
LT - Lituania 2
AL - Albania 1
AM - Armenia 1
BO - Bolivia 1
BW - Botswana 1
CR - Costa Rica 1
EE - Estonia 1
GU - Guam 1
IS - Islanda 1
KE - Kenya 1
KW - Kuwait 1
KZ - Kazakistan 1
LU - Lussemburgo 1
MD - Moldavia 1
MN - Mongolia 1
NG - Nigeria 1
OM - Oman 1
PR - Porto Rico 1
PY - Paraguay 1
SD - Sudan 1
TN - Tunisia 1
Totale 24.665
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Città #
Dong Ket 1.701
Fairfield 1.622
Chandler 1.462
Jacksonville 1.289
Woodbridge 1.008
Houston 910
Dearborn 821
Ann Arbor 757
Wilmington 731
Seattle 687
Ashburn 672
Cambridge 558
Nanjing 406
Dublin 363
Beijing 236
Helsinki 236
Princeton 234
Lawrence 231
New York 173
Teramo 168
Nanchang 160
Kunming 153
Boardman 135
Des Moines 106
Brussels 91
Hangzhou 72
Hefei 70
Redwood City 69
Scottsdale 65
San Diego 59
Düsseldorf 47
Tianjin 46
Jinan 39
Norwalk 38
Lanzhou 37
Milan 37
Rome 37
Shenyang 33
Dormagen 32
Ottawa 31
San Mateo 31
Shanghai 30
Tokyo 28
Trondheim 26
Changsha 25
Istanbul 25
Korschenbroich 25
Ningbo 24
Zhengzhou 24
Falls Church 20
Changchun 19
Celico 18
Guangzhou 18
Taipei 17
Fuzhou 16
Hebei 16
London 16
Pescara 16
Lima 15
Mountain View 15
Orange 15
Ankara 14
Casalecchio Di Reno 14
Xian 14
Zanjan 14
Bologna 13
Chicago 13
Guardiagrele 13
Hanover 12
Napoli 12
Warsaw 12
Falkenstein 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
Turin 10
Ancona 9
Gdansk 9
Taizhou 9
Utrecht 9
Baotou 8
Chengdu 8
Giulianova 8
Los Angeles 8
Palermo 8
Roseto Degli Abruzzi 8
Sanayi 8
Tappahannock 8
Toronto 8
Acerra 7
Augusta 7
Dijon 7
Totale 16.456
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Nome #
Coffee: Health Effects 1.464
Biogenic Amines: Toxicology and Health Effect 605
Editorial: Foodborne pathogens: Hygiene and safety 270
Aspetti microbiologici, chimico-fisici e contenuto di amine biogene in Pecorino di farindola prodotto con caglio suino, capretto e vitello 232
Biopreservation effects in fermented foods 208
Biodiversity of autolytic ability in flocculent Saccharomyces cerevisiae strains suitable for traditional sparkling wine fermentation 208
Evaluation of biogenic amines in wine: Determination by an improved HPLC-PDA method. 207
Characterization of specialized flocculent yeasts to improve sparkling wine fermentation 204
Detection and identification of yeasts in natural whey starter for Parmigiano Reggiano cheese-making 197
Development and implementation of multilocus sequence typing to study the diversity of the yeast Kluyveromyces marxianus in Italian cheeses 197
Adhesion properties and surface hydrophobicity of Pichia manshurica strains isolated from organic wines 196
Changes in Polyphenolic Concentrations of Table Olives (cv. Itrana) Produced Under Different Irrigation Regimes During Spontaneous or Inoculated Fermentation 196
Aroma Profile of Montepulciano d'Abruzzo Wine Fermented by Single and Co-culture Starters of Autochthonous Saccharomyces and Non-saccharomyces Yeasts 195
Food borne bacterial models for detection of benzo[a]pyrene-DNA adducts formation using RAPD-PCR 195
Chapter 6: Fermented sausages: a potential source of biogenic amines 183
Detection and identification of wild yeasts in Champus, a fermented Colombian maize beverage 180
Comparison of the compositional, microbiological, biochemical and volatile profile characteristics of three Italian PDO fermented sausages 179
Chemical-nutritional quality and oxidative stability of milk and dairy products obtained from Friesian cows fed with a dietary supplementation of dried grape pomace 176
Marine Biotoxins: Occurrence, Toxicity, Regulatory Limits and Reference Methods 176
Growth and metabolites production by Penicillium brevicompactum in yoghurt 175
Influence of pig rennet on proteolysis, organic acids content and microbiota of Pecorino di Farindola, a traditional Italian ewe's raw milk cheese 174
Occurrence of Biogenic Amines in Fermented and Non-fermented Soybean Products 173
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 170
DNA-Based Bioassay for the Detection of Benzo[a]pyrene Oxidation Products 167
Chromosome arrangement, differentiation of growth kinetics and volatile molecule profiles in Kluyveromyces marxianus strains from Italian cheeses 167
Editorial: Biological hazards in food 167
Influence of Iodine Feeding on Microbiological and Physico-Chemical Characteristics and Biogenic Amines Content in a Raw Ewes' Milk Cheese 166
Accumulation γ-Aminobutyric Acid and Biogenic Amines in a Traditional Raw Milk Ewe’s Cheese 165
FLO5 gene controls flocculation phenotype and adhesive properties in a Saccharomyces cerevisiae sparkling wine strain 164
Impact of Saccharomyces cerevisiae strains on traditional sparkling wines production 164
Influence of pig rennet on fatty acid composition, volatile molecule profile, texture and sensory properties of Pecorino di Farindola cheese 163
In Lactobacillus pentosus, the olive brine adaptation genes are required for biofilm formation 160
Yeasts from Colombian Kumis as source of peptides with Angiotensin I converting enzyme (ACE) inhibitory activity in milk 159
Assessment of knowledge and applications of hygiene practices in the food service sector 159
Yeasts 157
Multilocus analysis reveals large genetic diversity in Kluyveromyces marxianus strains isolated from Parmigiano Reggiano and Pecorino di Farindola cheeses 155
Genetic diversity of FLO1 and FLO5 genes in wine flocculent Saccharomyces cerevisiae strains 155
Food-associated Lactobacillus plantarum and yeasts inhibit the genotoxic effect of 4-nitroquinoline-1-oxide 154
A survey of Antibiotic resistance in Micrococcaceae isolated from Italian dry fermented sausages 152
Biogenic amines in raw and processed seafood 152
Flocculation in Saccharomyces and non-Saccharomyces wine yeasts 151
Histamine Food Poisoning 150
Modelling the aminogenic potential of Enterococcus faecalis EF37 in dry fermented sausages through chemical and molecular approaches 147
Histamine poisoning and control measures in fish and fishery products 147
Determination of Lipophilic Marine Biotoxins in Mussels Harvested from the Adriatic Sea by LC-MS/MS 143
Development of a rapid method for the detection of Yersinia enterocolitica serotype O:8 from food 143
Biogenic amines producing and degrading bacteria: A snapshot from raw ewes' cheese 141
Diversity and dynamics of communities of coagulase-negative staphylococci in traditional fermented sausages 140
A survey of antibiotic resistance of Micrococcaceae isolated from Italian dry fermented sausages 140
SURVEY OF ANTIBIOTIC RESISTANCE OF MICROCOCCACEAE ISOLATED FROM ITALIAN DRY FERMENTED SAUSAGES. 139
Yeast microbiota associated with spontaneous sourdough fermentations in the production of traditional wheat sourdough breads of the Abruzzo region (Italy) 139
Microbiological and physicochemical characterization of naturally fermented Italian table olives 138
Indagine preliminare sulle caratteristiche microbiologiche e chimico-fisiche del Pecorino di Farindola 134
INFLUENCE OF STARTER CULTURE AND ANIMAL RENNETS ON PECORINO DI FARINDOLA CHEESE 132
RAPD-PCR as a rapid approach for the evaluation of genotoxin-induced damage to bacterial DNA 132
Identification by 16S-23S rDNA intergenic region amplification, genotypic and phenotypic clustering of Staphylococcus xylosus strains from dry sausages 130
Molecular identification and osmotolerant profile of wine yeasts that ferment a high sugar grape must 130
Cell Wall Surface Properties of Kluyveromyces marxianus Strains From Dairy-Products 130
Different genetic responses to oenological conditions between a flocculent wine yeast and its FLO5 deleted strain: Insights from the transcriptome 129
Polyamines and Gut Microbiota 128
Food safety risks in traditional fermented food from South-East Asia 126
A GROWTH PATTERN AND BIODIVERSITY OF YEASTS ISOLATED FROM ITALIAN COPPA 125
Long-term impact of farm management and crops on soil microorganisms assessed by combined DGGE and PLFA analyses 124
A survey of yeasts in traditional sausages of Southern Italy 123
Rapid detection and quantification of tyrosine decarboxylase gene (tdc) and its expression in gram-positive bacteria associated with fermented foods using PCR-based methods 121
La Commercializzazione Dei Prodotti ittici Freschi E Congelati (PARTE I) 120
Proteolytic activity of Saccharomyces cerevisiae strains associated with Italian dry-fermented sausages in a model system 120
Application of starter culture to table olive fermentation: an overview on the experimental studies. 116
ISOLATION AND SELECTION OF SACCHAROMYCES CEREVISIAE FROM MONTEPULCIANO D’ABRUZZO “COLLINE TERAMANE” ZONES WITH DIFFERENT MICROCLIMATIC CHARACTERISTICS 115
High content of biogenic amines in Pecorino cheeses 115
Lactobacillus pentosus dominates spontaneous fermentation of Italian table olives. 114
Fermentazioni più rapide con le colture starter 114
Dominance and oenological properties of Saccharomyces cerevisiae starters for “Montepulciano d’Abruzzo” vinification 113
Microbiological and chemical profiles of naturally fermented table olives and brines from different Italian cultivars. 113
A SURVEY OF SACCAROMYCES POPULATIONS ASSOCIATED WITH WHITE WINE FERMENTATIONS FROM APULIA REGION (SOUTH ITALY) 111
Characterization of yeasts involved in the ripening of Pecorino Crotonese cheese 111
Microbiological and physicochemical characterization of naturally fermented Italian table olives 110
Lactobacillus pentosus and Saccharomyces cerevisiae dominate the Italian table olive fermentations 108
Biogenic Amines in Global Beverages 106
Effect of grape indigenous Saccharomyces cerevisiae strains on Montepulciano d’Abruzzo red wine quality 106
Kluyveromyces marxianus dominates yeast populations in Pecorino di Farindola cheese 105
Multistarter from organic viticulture for red wine Montepulciano d’Abruzzo production 105
Detection of methicillin-resistant Staphylococcus aureus in dairy cow farms 104
Yeast population from fermented Colombian beverage 101
Yessotoxin determination in Mytilus galloprovincialis revealed by an in vitro functional assay 101
YEASTS FROM “VINO COTTO”, A TRADITIONAL WINE PRODUCED IN THE ABRUZZO REGION (ITALY) 99
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 99
A survey of Saccharomyces populations associated with wine fermentations from the Apulia region (South Italy) 99
Contribution of Pichia manshurica strains to aroma profile of organic wines 99
A survey of the Enterobacteriaceae strains isolated during industrial production of Italian Lonza 98
Foodborne Pathogens: Hygiene and Safety 98
I lieviti del Montepulciano d’Abruzzo DOCG “Colline Teramane” 97
Agroscopeampelos un progetto di ricerca interdisciplinare per il Motepulciano d’Abruzzo colline teramane D.O.C.G.. Parte II: selezione di ceppi starter autoctoni 97
Antibiotico resistenza mulitipla in ceppi di stafilococchi isolati da salami. 96
A comprehensive overview on microalgal-fortified/based food and beverages 96
Accelerated de-bittering of naturally fermented table olives by mixed lactic acid bacteria starter culture 94
Detection of yessotoxin by three different methods in Mytilus galloprovincialis of Adriatic Sea , Italy 94
The predominance, biodiversity and biotechnological properties of Kluyveromyces marxianus in the production of Pecorino di Farindola cheese 94
BIOANALYTICAL ASSAYS FOR DNA-B[a]PDE ADDUCTS DETECTION 93
Intraspecies polymorphisms of Kluyveromyces marxianus strains from Yaghnob valley 93
Totale 15.922
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Categoria #
all - tutte 92.037
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 92.037
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/2019588 0 0 0 0 0 0 0 0 0 0 285 303
2019/20206.193 114 191 437 1.367 474 811 877 735 361 372 152 302
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
2022/20234.078 535 200 70 453 439 797 31 383 698 244 162 66
2023/20241.076 167 231 164 65 84 189 76 41 12 45 2 0
Totale 25.145