IRIS
CARDINALI, Federica
 Distribuzione geografica
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Continente #
NA - Nord America 7.063
EU - Europa 4.622
AS - Asia 3.241
SA - Sud America 634
AF - Africa 185
OC - Oceania 16
Continente sconosciuto - Info sul continente non disponibili 3
Totale 15.764
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Nazione #
US - Stati Uniti d'America 6.890
IT - Italia 1.759
SG - Singapore 1.268
DE - Germania 782
CN - Cina 613
BR - Brasile 481
VN - Vietnam 451
RU - Federazione Russa 384
HK - Hong Kong 366
FI - Finlandia 345
FR - Francia 258
IE - Irlanda 214
SE - Svezia 191
UA - Ucraina 156
GB - Regno Unito 129
IN - India 108
NL - Olanda 98
CA - Canada 93
BD - Bangladesh 92
PL - Polonia 84
CI - Costa d'Avorio 78
MX - Messico 60
TR - Turchia 57
AR - Argentina 53
JP - Giappone 49
IQ - Iraq 41
AT - Austria 40
DK - Danimarca 40
ID - Indonesia 37
ZA - Sudafrica 35
ES - Italia 28
BE - Belgio 27
KR - Corea 27
CO - Colombia 22
MA - Marocco 20
CL - Cile 18
PK - Pakistan 17
EC - Ecuador 16
PE - Perù 15
MY - Malesia 14
PH - Filippine 13
PT - Portogallo 12
TN - Tunisia 12
VE - Venezuela 12
UZ - Uzbekistan 11
AU - Australia 10
EG - Egitto 10
DZ - Algeria 9
LT - Lituania 9
RO - Romania 9
SA - Arabia Saudita 9
LB - Libano 8
PY - Paraguay 8
AE - Emirati Arabi Uniti 7
CH - Svizzera 7
HR - Croazia 6
JO - Giordania 6
NG - Nigeria 6
PA - Panama 6
RS - Serbia 6
UY - Uruguay 6
GR - Grecia 5
HU - Ungheria 5
KZ - Kazakistan 5
MD - Moldavia 5
NP - Nepal 5
NZ - Nuova Zelanda 5
SK - Slovacchia (Repubblica Slovacca) 5
CR - Costa Rica 4
CZ - Repubblica Ceca 4
KE - Kenya 4
KW - Kuwait 4
TH - Thailandia 4
TW - Taiwan 4
AL - Albania 3
DO - Repubblica Dominicana 3
GE - Georgia 3
IL - Israele 3
ME - Montenegro 3
OM - Oman 3
PS - Palestinian Territory 3
BA - Bosnia-Erzegovina 2
BB - Barbados 2
BG - Bulgaria 2
BN - Brunei Darussalam 2
BO - Bolivia 2
EU - Europa 2
HN - Honduras 2
JM - Giamaica 2
KG - Kirghizistan 2
KH - Cambogia 2
MZ - Mozambico 2
SN - Senegal 2
ZW - Zimbabwe 2
AD - Andorra 1
AM - Armenia 1
AO - Angola 1
AZ - Azerbaigian 1
BH - Bahrain 1
BY - Bielorussia 1
Totale 15.750
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Città #
Ashburn 1.285
Singapore 777
Munich 615
Chandler 433
Dallas 404
San Jose 363
Fairfield 348
Des Moines 345
Hong Kong 343
Menlo Park 325
Helsinki 271
Seattle 184
Dublin 181
Jacksonville 178
Ancona 176
New York 160
Boardman 154
Ho Chi Minh City 154
Council Bluffs 144
Woodbridge 144
Redmond 142
Beijing 141
Wilmington 139
Houston 138
Ann Arbor 122
Milan 122
Marche 121
Hanoi 110
Cambridge 106
Los Angeles 101
The Dalles 94
Turin 89
Lauterbourg 80
Abidjan 78
Rome 68
Centro 66
Moscow 63
Lawrence 57
Princeton 57
San Mateo 52
Chicago 49
Orem 47
Kraków 44
Ottawa 42
São Paulo 42
Hefei 41
Mexico City 40
Tolentino 40
Shanghai 36
Santa Clara 34
Turku 34
Amsterdam 31
Naples 31
Nuremberg 31
London 30
Tokyo 30
Columbus 29
San Diego 29
Warsaw 28
Guangzhou 27
Vienna 27
Washington 26
Chennai 24
Frankfurt am Main 24
Buffalo 23
Brussels 22
Cagliari 22
Boydton 21
Haiphong 20
Jyväskylä 20
Shenzhen 20
Stockholm 20
Strasbourg 20
Falls Church 19
Johannesburg 19
Phoenix 19
Montreal 18
Sassari 18
Wuhan 18
Da Nang 17
Florence 17
Osimo 17
Baghdad 16
Bari 16
Bologna 16
Pune 16
Brooklyn 15
Denver 15
Toronto 15
Boston 14
Atlanta 13
Castelfidardo 13
Salt Lake City 13
Manchester 12
Rio de Janeiro 12
Brasília 10
Elk Grove Village 10
Fano 10
Hải Dương 10
Lariano 10
Totale 10.332
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Nome #
Microbiological characterization of Gioddu, an Italian fermented milk 549
Gioddu: dalla tradizione italiana un latte fermentato con proprietà funzionali simili al kefir? [Gioddu: from the Italian tradition, a functional kefir-like fermented milk?] 539
Microbial communities and volatile profile of Queijo de Azeitão PDO cheese, a traditional Mediterranean thistle-curdled cheese from Portugal 439
Fate of Escherichia coli artificially inoculated in Tenebrio molitor L. larvae rearing chain for human consumption 353
Fermented foods: from tradition to innovation 339
The bacterial biota of laboratory-reared edible mealworms (Tenebrio molitor L.): from feed to frass 335
Evaluation of the inhibitory activity of essential oils against spoilage yeasts and their potential application in yogurt 310
Prevalence of histidine decarboxylase genes of Gram-positive bacteria in surströmming as revealed by qPCR 296
Il formaggio Caciofiore prodotto nelle Marche: influenza del caglio da cardo sulle dinamiche microbiche 293
Microbial dynamics of model Fabriano-like fermented sausages as affected by starter cultures, nitrates and nitrites 279
Bread enriched with cricket powder (Acheta domesticus): A technological, microbiological and nutritional evaluation 273
Microbial Dynamics of a Specialty Italian Raw Ewe’s Milk Cheese Curdled with Extracts from Spontaneous and Cultivated Onopordum tauricum Willd 268
The Microbial Diversity of Non-Korean Kimchi as Revealed by Viable Counting and Metataxonomic Sequencing 253
Lacto-fermented garlic handcrafted in the Lower Silesia Region (Poland): Microbial diversity, morpho-textural traits, and volatile compounds 247
Spotlight on autochthonous microbiota, morpho-textural characteristics, and volatilome of a traditional Polish cold-smoked raw sausage 229
Exploitation of sea fennel (Crithmum maritimum L.) for manufacturing of novel high-value fermented preserves 220
Insight into the proximate composition and microbial diversity of edible insects marketed in the European Union 215
Current knowledge on the microbiota of edible insects intended for human consumption: A state-of-the-art review 214
A glimpse into the microbiota of marketed ready-to-eat crickets (Acheta domesticus) 213
Bacterial and fungal communities of Gioddu as revealed by PCR-DGGE analysis 212
Exploitation of Tenebrio molitor larvae as biological factories for human probiotics, an exploratory study 208
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 208
Effect of inoculated azotobacteria and Phanerochaete chrysosporium on the composting of olive pomace: Microbial community dynamics and phenols evolution 204
Revealing the microbiota of marketed edible insects through PCR-DGGE, metagenomic sequencing and real-time PCR 203
Valorization of Foods: From Tradition to Innovation 203
Yeast and mould dynamics in Caciofiore della Sibilla cheese coagulated with an aqueous extract of Carlina acanthifolia All. 201
The microbiota of marketed processed edible insects as revealed by high-throughput sequencing 199
Addition of olive pomace to feeding substrate affects growth performance and nutritional value of mealworm (Tenebrio molitor L.) larvae 196
Distribution of transferable antibiotic resistance genes in laboratory-reared edible mealworms (Tenebrio molitor L.) 193
Protein fortification with mealworm (Tenebrio molitor L.) powder: effect on textural, microbiological, nutritional and sensory features of bread 190
Impact of thistle rennet from Carlina acanthifolia All. subsp. acanthifolia on bacterial diversity and dynamics of a specialty Italian raw ewes' milk cheese 185
Selezione di starter per la produzione di nuove conserve fermentate a base di finocchio marino (Crithmum marititimum L.) 183
Quantitative assessment of transferable antibiotic resistance genes in zebrafish (Danio rerio) fed Hermetia illucens-based feed 183
Exploitation of black olive (Olea europaea L. cv. Piantone di Mogliano) pomace for the production of high-value bread 182
Getting insight into the prevalence of antibiotic resistance genes in specimens of marketed edible insects 182
Unveiling hákarl: a study of the microbiota of the traditional Icelandic fermented fish 182
Lesser mealworm (Alphitobius diaperinus) powder as a novel baking ingredient for manufacturing high-protein, mineral-dense snacks 181
Erythromycin-resistant lactic acid bacteria in the healthy gut of vegans, ovo-lacto vegetarians and omnivores 178
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 174
Selection of cereal-sourced lactic acid bacteria as candidate starters for the baking industry 163
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) 162
Smoked sausages of bovine meat produced in North Macedonia as a source of pro-technological lactic acid bacteria and coagulase-negative cocci 162
Croatian white grape variety Maraština: First taste of its indigenous mycobiota 161
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] 158
Hermetia illucens in diets for zebrafish (Danio rerio): A study of bacterial diversity by using PCR-DGGE andmetagenomic sequencing 156
Cricket Powder-Based Bread: A Real Opportunity for Dietary High Quality Nutrients Intake? 155
Investigating antibiotic resistance genes in marketed ready-to-eat small crickets (Acheta domesticus) 154
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.)] 153
Quantification of antibiotic resistance genes in Siberian sturgeons (Acipenser baerii) fed Hermetia illucens-based diet 151
Occurrence of transferable antibiotic resistances in commercialized ready-to-eat mealworms (Tenebrio molitor L.) 149
Exploratory Study on Histamine Content and Histidine Decarboxylase Genes of Gram-positive Bacteria in Hákarl 143
Comprehensive profiling of smoked cheese from raw goat's milk handcrafted in Lower Silesia (Poland) 138
Occurrence of Antibiotic Resistance Genes in Hermetia illucens Larvae Fed Coffee Silverskin Enriched with Schizochytrium limacinum or Isochrysis galbana Microalgae 138
Portuguese cacholeira blood sausage: a first taste of its microbiota and volatile organic compounds 137
Staphylococcus aureus artificially inoculated in mealworm larvae rearing chain for human consumption: Long-term investigation into survival and toxin production 135
Tetracycline Resistance Genes in the Traditional Swedish Sour Herring surströmming as Revealed Using qPCR 135
Transferable antibiotic resistances in marketed edible grasshoppers (Locusta migratoria migratorioides) 134
The occurrence of spoilage yeasts in cream-filled bakery products 132
Onopordum platylepis (Murb.) Murb. as a novel source of thistle rennet: First application to the manufacture of traditional Italian raw ewe's milk cheese 130
Profiling of autochthonous microbiota and characterization of the dominant lactic acid bacteria occurring in fermented fish sausages 128
A comprehensive study on the autochthonous microbiota, volatilome, physico-chemical, and morpho-textural features of Montenegrin Njeguški cheese 124
Breadmaking potential of wheat flour enriched with meaworms (Tenebrio molitor L.) started with sourdough and baker’s yeast 124
Liquid sourdough from stone-ground soft wheat (Triticum aestivum) flour: development and exploitation in the breadmaking process 122
Profiling white wine seed vinegar bacterial diversity through viable counting, metagenomic sequencing and PCR-DGGE 121
Exploratory Study for Probiotic Enrichment of a Sea Fennel (Crithmum maritimum L.) Preserve in Brine 119
Study of the bacterial diversity of foods: PCR-DGGE versus LH-PCR 117
Technological and Enzymatic Characterization of Autochthonous Lactic Acid Bacteria Isolated from Viili Natural Starters 115
Journey to the morpho-textural traits, microbiota, and volatilome of Ciauscolo PGI salami 113
Microbial diversity, morpho-textural characterization, and volatilome profile of the Portuguese thistle-curdled cheese Queijo da Beira Baixa PDO 112
Evaluation of natural compounds against Listeria innocua: Translating in vitro success to processed meat models 111
Unravelling microbial populations and volatile organic compounds of artisan fermented liver sausages manufactured in Central Italy 108
Queijo Serra da Estrela PDO cheese: investigation into its morpho-textural traits, microbiota, and volatilome 106
Impact of Different Drying Methods on the Microbiota, Volatilome, Color, and Sensory Traits of Sea Fennel (Crithmum maritimum L.) Leaves 105
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.) 100
Deciphering the Microbiota of Edible Insects Sold by Street Vendors in Thailand Using Metataxonomic Analysis 100
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] 98
Unfolding microbiota and volatile organic compounds of Portuguese Painho de Porco Preto fermented sausages 97
Microbiological, morpho-textural, and volatile characterization of Portuguese Queijo de Nisa PDO cheese 95
Microbiological safety and stability of novel green sauces made with sea fennel (Crithmum maritimum L.) 92
Search for carbapenem-resistant bacteria and carbapenem resistance genes along swine food chains in Central Italy 92
Development of sourdough bread from roll‑milled and stone‑ground soft (Triticum aestivum) wheat flours milled to different extraction rates 92
Innovative Fermented Beverages Made with Red Rice, Barley, and Buckwheat 91
From Tradition to Innovation: The Role of Sea Fennel in Shaping Kimchi’s Microbial, Chemical, and Sensory Profiles 90
Spontaneous fermentation of Maraština wines: The correlation between autochthonous mycobiota and phenolic compounds 88
White grape variety Maraština as a promising source of non-Saccharomyces yeasts intended as starter cultures 86
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 85
Antimicrobial Resistance Gene Patterns in Traditional Montenegrin Njeguški Cheese Revealed by qPCR 72
Insight into the role of lactic acid bacteria in the development of a novel fermented pistachio (Pistacia vera L.) beverage 68
A Novel Non-Alcoholic Einkorn-Based Beverage Produced by Lactic Acid Fermentation: Microbiological, Chemical, and Sensory Assessment 67
Tasting of traditional Polish fermented cucumbers: microbiology, morpho-textural features, and volatilome 65
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Unlocking the potential of indigenous Saccharomyces cerevisiae from Maraština grapes for use as starter cultures in the winemaking process 62
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Microbiological safety and stability of novel green sauces made with sea fennel (Chritmum maritimum L.) 50
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 49
Listeria dynamics in a laboratory-scale food chain of mealworm larvae (Tenebrio molitor) intended for human consumption 45
Novel insights into hákarl: A deep dive into the microbiological and physico-chemical features of Iceland's traditional fermented shark 30
Montenegrin Sudžuk Fermented Sausage Uncovered: Native Microbiota, Volatile Compounds, Physicochemical-Structural Characterization and Assessment of Safety Profile 25
Metataxonomic Exploration of Non‐Korean Kimchi Made With Sea Fennel (Crithmum maritimum L.) 21
Diet-Driven Modulation of Antibiotic Resistance Genes and Microbial Risk During the Bioconversion of Agro-Industrial Residues by Hermetia illucens 19
Totale 16.184
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Categoria #
all - tutte 58.016
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 58.016
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022760 51 156 27 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
2026/202768 68 0 0 0 0 0 0 0 0 0 0 0
Totale 16.201