IRIS
CARDINALI, Federica
 Distribuzione geografica
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Continente #
NA - Nord America 8.058
EU - Europa 4.781
AS - Asia 3.318
SA - Sud America 644
Continente sconosciuto - Info sul continente non disponibili 444
AF - Africa 192
OC - Oceania 17
Totale 17.454
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Nazione #
US - Stati Uniti d'America 7.827
IT - Italia 1.884
SG - Singapore 1.285
DE - Germania 784
CN - Cina 632
BR - Brasile 488
VN - Vietnam 453
RU - Federazione Russa 385
HK - Hong Kong 374
FI - Finlandia 345
FR - Francia 269
IE - Irlanda 214
SE - Svezia 191
UA - Ucraina 156
GB - Regno Unito 133
CA - Canada 117
BD - Bangladesh 108
IN - India 108
NL - Olanda 100
PL - Polonia 84
CI - Costa d'Avorio 78
MX - Messico 65
TR - Turchia 58
AR - Argentina 55
JP - Giappone 49
AT - Austria 42
IQ - Iraq 41
DK - Danimarca 40
ID - Indonesia 39
ZA - Sudafrica 35
KR - Corea 30
ES - Italia 28
BE - Belgio 27
CO - Colombia 22
MA - Marocco 20
CL - Cile 19
PK - Pakistan 17
EC - Ecuador 16
PH - Filippine 16
LT - Lituania 15
PE - Perù 15
MY - Malesia 14
DZ - Algeria 12
PT - Portogallo 12
SA - Arabia Saudita 12
TN - Tunisia 12
VE - Venezuela 12
CR - Costa Rica 11
UZ - Uzbekistan 11
AU - Australia 10
EG - Egitto 10
RO - Romania 10
CH - Svizzera 8
LB - Libano 8
NG - Nigeria 8
PY - Paraguay 8
AE - Emirati Arabi Uniti 7
HR - Croazia 6
JM - Giamaica 6
JO - Giordania 6
NZ - Nuova Zelanda 6
PA - Panama 6
RS - Serbia 6
UY - Uruguay 6
GR - Grecia 5
HU - Ungheria 5
IL - Israele 5
KZ - Kazakistan 5
MD - Moldavia 5
NP - Nepal 5
SK - Slovacchia (Repubblica Slovacca) 5
BG - Bulgaria 4
CZ - Repubblica Ceca 4
KE - Kenya 4
KW - Kuwait 4
PS - Palestinian Territory 4
TH - Thailandia 4
TT - Trinidad e Tobago 4
TW - Taiwan 4
AL - Albania 3
BB - Barbados 3
DO - Repubblica Dominicana 3
GE - Georgia 3
GP - Guadalupe 3
ME - Montenegro 3
OM - Oman 3
PR - Porto Rico 3
BA - Bosnia-Erzegovina 2
BN - Brunei Darussalam 2
BO - Bolivia 2
EE - Estonia 2
EU - Europa 2
HN - Honduras 2
KG - Kirghizistan 2
KH - Cambogia 2
MZ - Mozambico 2
SN - Senegal 2
SV - El Salvador 2
ZW - Zimbabwe 2
AD - Andorra 1
Totale 16.987
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Città #
Ashburn 1.439
Singapore 790
Munich 615
Chandler 433
Dallas 422
San Jose 403
Hong Kong 351
Fairfield 348
Des Moines 345
Menlo Park 325
Council Bluffs 290
Helsinki 271
Seattle 188
Dublin 181
Jacksonville 179
New York 178
Ancona 176
Boardman 155
Ho Chi Minh City 154
Beijing 147
Woodbridge 144
Redmond 142
Wilmington 141
Houston 138
Los Angeles 124
Milan 124
Ann Arbor 122
Marche 121
Hanoi 110
Cambridge 106
The Dalles 95
Turin 90
Lauterbourg 80
Abidjan 78
Rome 76
Santa Clara 69
Centro 66
Moscow 63
Princeton 62
Lawrence 57
Chicago 55
Orem 54
San Mateo 52
Phoenix 49
São Paulo 46
Kraków 44
Mexico City 43
Ottawa 43
Hefei 41
Tolentino 40
Shanghai 38
Naples 34
Turku 34
Amsterdam 31
London 31
Nuremberg 31
San Diego 31
Buffalo 30
Tokyo 30
Columbus 29
Warsaw 28
Washington 28
Guangzhou 27
Vienna 27
Montreal 25
Cagliari 24
Chennai 24
Frankfurt am Main 24
Boydton 22
Brussels 22
Denver 21
Florence 21
Brooklyn 20
Haiphong 20
Jyväskylä 20
Shenzhen 20
Stockholm 20
Strasbourg 20
Atlanta 19
Bologna 19
Boston 19
Da Nang 19
Falls Church 19
Johannesburg 19
San Benedetto del Tronto 18
Sassari 18
Wuhan 18
Osimo 17
Salt Lake City 17
Toronto 17
Baghdad 16
Bari 16
Castelfidardo 16
Pune 16
Manchester 12
Rio de Janeiro 12
San Francisco 12
Elk Grove Village 11
Brasília 10
Fano 10
Totale 10.947
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Nome #
Gioddu: dalla tradizione italiana un latte fermentato con proprietà funzionali simili al kefir? [Gioddu: from the Italian tradition, a functional kefir-like fermented milk?] 570
Microbiological characterization of Gioddu, an Italian fermented milk 557
Microbial communities and volatile profile of Queijo de Azeitão PDO cheese, a traditional Mediterranean thistle-curdled cheese from Portugal 446
Fate of Escherichia coli artificially inoculated in Tenebrio molitor L. larvae rearing chain for human consumption 380
Fermented foods: from tradition to innovation 367
The bacterial biota of laboratory-reared edible mealworms (Tenebrio molitor L.): from feed to frass 351
Evaluation of the inhibitory activity of essential oils against spoilage yeasts and their potential application in yogurt 324
Il formaggio Caciofiore prodotto nelle Marche: influenza del caglio da cardo sulle dinamiche microbiche 309
Prevalence of histidine decarboxylase genes of Gram-positive bacteria in surströmming as revealed by qPCR 300
Microbial dynamics of model Fabriano-like fermented sausages as affected by starter cultures, nitrates and nitrites 289
Bread enriched with cricket powder (Acheta domesticus): A technological, microbiological and nutritional evaluation 288
Current knowledge on the microbiota of edible insects intended for human consumption: A state-of-the-art review 278
Microbial Dynamics of a Specialty Italian Raw Ewe’s Milk Cheese Curdled with Extracts from Spontaneous and Cultivated Onopordum tauricum Willd 273
The Microbial Diversity of Non-Korean Kimchi as Revealed by Viable Counting and Metataxonomic Sequencing 258
Lacto-fermented garlic handcrafted in the Lower Silesia Region (Poland): Microbial diversity, morpho-textural traits, and volatile compounds 255
Spotlight on autochthonous microbiota, morpho-textural characteristics, and volatilome of a traditional Polish cold-smoked raw sausage 240
Bacterial and fungal communities of Gioddu as revealed by PCR-DGGE analysis 232
Exploitation of sea fennel (Crithmum maritimum L.) for manufacturing of novel high-value fermented preserves 225
Impact of Dietary Inputs on Carbapenem Resistance Gene Dynamics and Microbial Safety During Bioconversion of Agri-Food Waste and Anaerobic Digestate by Hermetia illucens Larvae 223
Insight into the proximate composition and microbial diversity of edible insects marketed in the European Union 220
A glimpse into the microbiota of marketed ready-to-eat crickets (Acheta domesticus) 220
Cheeses curdled with vegetable rennet: high quality dairy productions from Italy and beyond [Formaggi a caglio vegetale: produzioni lattiero-casearie di pregio italiane e non solo] 217
Valorization of Foods: From Tradition to Innovation 217
Exploitation of Tenebrio molitor larvae as biological factories for human probiotics, an exploratory study 217
Yeast and mould dynamics in Caciofiore della Sibilla cheese coagulated with an aqueous extract of Carlina acanthifolia All. 216
Addition of olive pomace to feeding substrate affects growth performance and nutritional value of mealworm (Tenebrio molitor L.) larvae 213
Effect of inoculated azotobacteria and Phanerochaete chrysosporium on the composting of olive pomace: Microbial community dynamics and phenols evolution 212
Revealing the microbiota of marketed edible insects through PCR-DGGE, metagenomic sequencing and real-time PCR 208
Selezione di starter per la produzione di nuove conserve fermentate a base di finocchio marino (Crithmum marititimum L.) 208
The microbiota of marketed processed edible insects as revealed by high-throughput sequencing 208
Distribution of transferable antibiotic resistance genes in laboratory-reared edible mealworms (Tenebrio molitor L.) 203
Protein fortification with mealworm (Tenebrio molitor L.) powder: effect on textural, microbiological, nutritional and sensory features of bread 199
Getting insight into the prevalence of antibiotic resistance genes in specimens of marketed edible insects 196
Exploitation of black olive (Olea europaea L. cv. Piantone di Mogliano) pomace for the production of high-value bread 194
Impact of thistle rennet from Carlina acanthifolia All. subsp. acanthifolia on bacterial diversity and dynamics of a specialty Italian raw ewes' milk cheese 193
Unveiling hákarl: a study of the microbiota of the traditional Icelandic fermented fish 191
Quantitative assessment of transferable antibiotic resistance genes in zebrafish (Danio rerio) fed Hermetia illucens-based feed 188
Erythromycin-resistant lactic acid bacteria in the healthy gut of vegans, ovo-lacto vegetarians and omnivores 186
Lesser mealworm (Alphitobius diaperinus) powder as a novel baking ingredient for manufacturing high-protein, mineral-dense snacks 186
Is there any still undisclosed biodiversity in Ciauscolo salami? A new glance into the microbiota of an artisan production as revealed by high-throughput sequencing 179
Croatian white grape variety Maraština: First taste of its indigenous mycobiota 174
Study of the fungal dynamics of a raw ewe's milk Pecorino cheese traditionally produced in a foothills area of the Marche region (Central Italy) 170
Smoked sausages of bovine meat produced in North Macedonia as a source of pro-technological lactic acid bacteria and coagulase-negative cocci 170
Selection of cereal-sourced lactic acid bacteria as candidate starters for the baking industry 169
Cricket Powder-Based Bread: A Real Opportunity for Dietary High Quality Nutrients Intake? 164
Selection of starter cultures for manufacturing of new fermented preserves with sea fennel (Crithmum maritimum L.) [Selezione di starter per la produzione di nuove conserve fermentate a base di fifinocchio marino (Crithmum marititimum L.)] 164
Hermetia illucens in diets for zebrafish (Danio rerio): A study of bacterial diversity by using PCR-DGGE andmetagenomic sequencing 163
Comprehensive profiling of smoked cheese from raw goat's milk handcrafted in Lower Silesia (Poland) 161
Investigating antibiotic resistance genes in marketed ready-to-eat small crickets (Acheta domesticus) 161
Quantification of antibiotic resistance genes in Siberian sturgeons (Acipenser baerii) fed Hermetia illucens-based diet 156
Occurrence of transferable antibiotic resistances in commercialized ready-to-eat mealworms (Tenebrio molitor L.) 154
Staphylococcus aureus artificially inoculated in mealworm larvae rearing chain for human consumption: Long-term investigation into survival and toxin production 151
A comprehensive study on the autochthonous microbiota, volatilome, physico-chemical, and morpho-textural features of Montenegrin Njeguški cheese 150
Exploratory Study on Histamine Content and Histidine Decarboxylase Genes of Gram-positive Bacteria in Hákarl 148
Occurrence of Antibiotic Resistance Genes in Hermetia illucens Larvae Fed Coffee Silverskin Enriched with Schizochytrium limacinum or Isochrysis galbana Microalgae 147
Liquid sourdough from stone-ground soft wheat (Triticum aestivum) flour: development and exploitation in the breadmaking process 146
Transferable antibiotic resistances in marketed edible grasshoppers (Locusta migratoria migratorioides) 142
Onopordum platylepis (Murb.) Murb. as a novel source of thistle rennet: First application to the manufacture of traditional Italian raw ewe's milk cheese 141
Portuguese cacholeira blood sausage: a first taste of its microbiota and volatile organic compounds 141
Tetracycline Resistance Genes in the Traditional Swedish Sour Herring surströmming as Revealed Using qPCR 140
The occurrence of spoilage yeasts in cream-filled bakery products 137
Breadmaking potential of wheat flour enriched with meaworms (Tenebrio molitor L.) started with sourdough and baker’s yeast 132
Profiling of autochthonous microbiota and characterization of the dominant lactic acid bacteria occurring in fermented fish sausages 131
Journey to the morpho-textural traits, microbiota, and volatilome of Ciauscolo PGI salami 129
Exploratory Study for Probiotic Enrichment of a Sea Fennel (Crithmum maritimum L.) Preserve in Brine 127
Technological and Enzymatic Characterization of Autochthonous Lactic Acid Bacteria Isolated from Viili Natural Starters 127
Profiling white wine seed vinegar bacterial diversity through viable counting, metagenomic sequencing and PCR-DGGE 124
Deciphering the Microbiota of Edible Insects Sold by Street Vendors in Thailand Using Metataxonomic Analysis 120
Study of the bacterial diversity of foods: PCR-DGGE versus LH-PCR 120
Unravelling microbial populations and volatile organic compounds of artisan fermented liver sausages manufactured in Central Italy 120
Evaluation of natural compounds against Listeria innocua: Translating in vitro success to processed meat models 119
Microbial diversity, morpho-textural characterization, and volatilome profile of the Portuguese thistle-curdled cheese Queijo da Beira Baixa PDO 118
Microbial dynamics and key sensory traits of laboratory-scale co-fermented green olives (Olea europaea L. cv. Ascolana tenera) and sea fennel (Crithmum maritimum L.) 115
Queijo Serra da Estrela PDO cheese: investigation into its morpho-textural traits, microbiota, and volatilome 113
Development of sourdough bread from roll‑milled and stone‑ground soft (Triticum aestivum) wheat flours milled to different extraction rates 110
Impact of Different Drying Methods on the Microbiota, Volatilome, Color, and Sensory Traits of Sea Fennel (Crithmum maritimum L.) Leaves 109
Raw materials of animal origin: survey on the presence of Campylobacter spp. in meat intended for mass catering [Materie prime di origine animale: indagine sulla presenza di Campylobacter spp. nelle carni destinate alla ristorazione collettiva] 107
Microbiological safety and stability of novel green sauces made with sea fennel (Crithmum maritimum L.) 106
Search for carbapenem-resistant bacteria and carbapenem resistance genes along swine food chains in Central Italy 106
Spontaneous fermentation of Maraština wines: The correlation between autochthonous mycobiota and phenolic compounds 104
Unfolding microbiota and volatile organic compounds of Portuguese Painho de Porco Preto fermented sausages 104
Microbiological, morpho-textural, and volatile characterization of Portuguese Queijo de Nisa PDO cheese 102
Innovative Fermented Beverages Made with Red Rice, Barley, and Buckwheat 100
White grape variety Maraština as a promising source of non-Saccharomyces yeasts intended as starter cultures 99
Chemical, microbiological, textural, and sensory characteristics of pilot-scale Caciofiore cheese curdled with commercial Cynara cardunculus rennet and crude extracts from spontaneous and cultivated Onopordum tauricum 99
From Tradition to Innovation: The Role of Sea Fennel in Shaping Kimchi’s Microbial, Chemical, and Sensory Profiles 98
Antimicrobial Resistance Gene Patterns in Traditional Montenegrin Njeguški Cheese Revealed by qPCR 89
Unlocking the potential of indigenous Saccharomyces cerevisiae from Maraština grapes for use as starter cultures in the winemaking process 83
Tasting of traditional Polish fermented cucumbers: microbiology, morpho-textural features, and volatilome 80
Insight into the role of lactic acid bacteria in the development of a novel fermented pistachio (Pistacia vera L.) beverage 78
A Novel Non-Alcoholic Einkorn-Based Beverage Produced by Lactic Acid Fermentation: Microbiological, Chemical, and Sensory Assessment 77
A taste of North Macedonia: Seasonal variation in the microbiota, physico-chemical traits, and morpho-textural profile of a traditional brined raw goat's milk cheese 75
null 63
Microbiological safety and stability of novel green sauces made with sea fennel (Chritmum maritimum L.) 61
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Listeria dynamics in a laboratory-scale food chain of mealworm larvae (Tenebrio molitor) intended for human consumption 50
Novel insights into hákarl: A deep dive into the microbiological and physico-chemical features of Iceland's traditional fermented shark 47
Montenegrin Sudžuk Fermented Sausage Uncovered: Native Microbiota, Volatile Compounds, Physicochemical-Structural Characterization and Assessment of Safety Profile 46
Metataxonomic Exploration of Non‐Korean Kimchi Made With Sea Fennel (Crithmum maritimum L.) 36
Diet-Driven Modulation of Antibiotic Resistance Genes and Microbial Risk During the Bioconversion of Agro-Industrial Residues by Hermetia illucens 29
Totale 17.398
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Categoria #
all - tutte 64.081
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 64.081
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022526 0 0 0 13 17 26 42 45 42 69 98 174
2022/20231.706 99 155 98 137 99 487 13 101 294 14 141 68
2023/20241.132 131 37 75 116 121 237 42 99 25 66 57 126
2024/20253.726 249 166 142 176 183 446 682 395 564 203 318 202
2025/20266.061 518 344 533 480 728 360 964 488 593 492 326 235
2026/20271.321 279 265 261 516 0 0 0 0 0 0 0 0
Totale 17.454