IRIS
CARDINALI, Federica
 Distribuzione geografica
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Continente #
NA - Nord America 4.151
EU - Europa 3.369
AS - Asia 1.399
SA - Sud America 211
AF - Africa 79
OC - Oceania 9
Continente sconosciuto - Info sul continente non disponibili 2
Totale 9.220
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Nazione #
US - Stati Uniti d'America 4.068
IT - Italia 1.276
SG - Singapore 679
DE - Germania 668
FI - Finlandia 306
HK - Hong Kong 290
CN - Cina 272
RU - Federazione Russa 209
IE - Irlanda 198
BR - Brasile 187
SE - Svezia 169
UA - Ucraina 140
FR - Francia 125
GB - Regno Unito 62
CI - Costa d'Avorio 52
CA - Canada 51
PL - Polonia 51
NL - Olanda 44
TR - Turchia 40
DK - Danimarca 37
IN - India 35
MX - Messico 28
BE - Belgio 26
AT - Austria 19
JP - Giappone 17
KR - Corea 16
MA - Marocco 12
AR - Argentina 8
ID - Indonesia 6
IQ - Iraq 6
PE - Perù 6
PT - Portogallo 6
UZ - Uzbekistan 6
AU - Australia 5
CH - Svizzera 5
HR - Croazia 5
RO - Romania 5
TN - Tunisia 5
HU - Ungheria 4
NZ - Nuova Zelanda 4
PH - Filippine 4
SK - Slovacchia (Repubblica Slovacca) 4
AE - Emirati Arabi Uniti 3
EC - Ecuador 3
EG - Egitto 3
JO - Giordania 3
LB - Libano 3
LT - Lituania 3
MY - Malesia 3
VN - Vietnam 3
ZA - Sudafrica 3
BD - Bangladesh 2
CO - Colombia 2
EU - Europa 2
KH - Cambogia 2
PK - Pakistan 2
VE - Venezuela 2
AL - Albania 1
AM - Armenia 1
BY - Bielorussia 1
CL - Cile 1
CR - Costa Rica 1
CY - Cipro 1
CZ - Repubblica Ceca 1
DO - Repubblica Dominicana 1
DZ - Algeria 1
ES - Italia 1
GA - Gabon 1
GE - Georgia 1
GH - Ghana 1
GR - Grecia 1
IL - Israele 1
JM - Giamaica 1
LU - Lussemburgo 1
NP - Nepal 1
PS - Palestinian Territory 1
PY - Paraguay 1
SA - Arabia Saudita 1
SI - Slovenia 1
SV - El Salvador 1
UY - Uruguay 1
ZW - Zimbabwe 1
Totale 9.220
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Città #
Munich 553
Chandler 433
Singapore 395
Fairfield 348
Des Moines 345
Menlo Park 325
Hong Kong 274
Ashburn 269
Helsinki 265
Seattle 181
Jacksonville 177
Dublin 166
Boardman 149
Woodbridge 144
Redmond 142
Wilmington 131
Houston 128
Ann Arbor 122
Marche 121
Cambridge 106
New York 96
Turin 80
Ancona 76
Milan 72
Centro 66
Lawrence 57
Princeton 57
Abidjan 52
San Mateo 52
Kraków 44
Moscow 44
Ottawa 40
Tolentino 40
Rome 39
Beijing 33
The Dalles 31
San Diego 28
Mexico City 27
Guangzhou 26
Los Angeles 25
Shanghai 24
Washington 24
Boydton 21
Brussels 21
Jyväskylä 20
Strasbourg 20
Falls Church 19
Dallas 18
Pune 16
Cagliari 15
Naples 15
Wuhan 15
Sassari 14
Castelfidardo 13
London 13
Bari 12
Florence 12
Nuremberg 11
São Paulo 11
Lariano 10
Coimbatore 9
Fano 9
Jiaxing 9
Norwalk 9
Osimo 9
Palermo 9
Shenzhen 9
Vienna 9
Civitanova Marche 8
Kilburn 8
Toronto 8
Ascoli Piceno 7
Bologna 7
Bolzano 7
Kagoya 7
Monfalcone 6
Nanjing 6
Porto San Giorgio 6
Redwood City 6
Rio de Janeiro 6
San Benedetto del Tronto 6
Squinzano 6
Biassono 5
Brasília 5
Caserta 5
Chiaravalle 5
Filottrano 5
Iesi 5
Meppel 5
New Bedfont 5
Padova 5
Pavia 5
Piagge 5
Póvoa de Varzim 5
San Giorgio A Cremano 5
Wuxi 5
Yiwu 5
Baghdad 4
Belo Horizonte 4
Bogor 4
Totale 6.336
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Nome #
Microbiological characterization of Gioddu, an Italian fermented milk 478
Microbial communities and volatile profile of Queijo de Azeitão PDO cheese, a traditional Mediterranean thistle-curdled cheese from Portugal 379
Gioddu: dalla tradizione italiana un latte fermentato con proprietà funzionali simili al kefir? [Gioddu: from the Italian tradition, a functional kefir-like fermented milk?] 316
The bacterial biota of laboratory-reared edible mealworms (Tenebrio molitor L.): from feed to frass 267
Fate of Escherichia coli artificially inoculated in Tenebrio molitor L. larvae rearing chain for human consumption 257
Prevalence of histidine decarboxylase genes of Gram-positive bacteria in surströmming as revealed by qPCR 241
Evaluation of the inhibitory activity of essential oils against spoilage yeasts and their potential application in yogurt 239
Il formaggio Caciofiore prodotto nelle Marche: influenza del caglio da cardo sulle dinamiche microbiche 219
Fermented foods: from tradition to innovation 216
Microbial dynamics of model Fabriano-like fermented sausages as affected by starter cultures, nitrates and nitrites 211
Microbial Dynamics of a Specialty Italian Raw Ewe’s Milk Cheese Curdled with Extracts from Spontaneous and Cultivated Onopordum tauricum Willd 195
The Microbial Diversity of Non-Korean Kimchi as Revealed by Viable Counting and Metataxonomic Sequencing 186
Spotlight on autochthonous microbiota, morpho-textural characteristics, and volatilome of a traditional Polish cold-smoked raw sausage 174
Lacto-fermented garlic handcrafted in the Lower Silesia Region (Poland): Microbial diversity, morpho-textural traits, and volatile compounds 154
The microbiota of marketed processed edible insects as revealed by high-throughput sequencing 152
Yeast and mould dynamics in Caciofiore della Sibilla cheese coagulated with an aqueous extract of Carlina acanthifolia All. 151
Insight into the proximate composition and microbial diversity of edible insects marketed in the European Union 150
Current knowledge on the microbiota of edible insects intended for human consumption: A state-of-the-art review 147
Bread enriched with cricket powder (Acheta domesticus): A technological, microbiological and nutritional evaluation 140
Revealing the microbiota of marketed edible insects through PCR-DGGE, metagenomic sequencing and real-time PCR 140
Exploitation of sea fennel (Crithmum maritimum L.) for manufacturing of novel high-value fermented preserves 139
Valorization of Foods: From Tradition to Innovation 137
Getting insight into the prevalence of antibiotic resistance genes in specimens of marketed edible insects 136
Quantitative assessment of transferable antibiotic resistance genes in zebrafish (Danio rerio) fed Hermetia illucens-based feed 134
Effect of inoculated azotobacteria and Phanerochaete chrysosporium on the composting of olive pomace: Microbial community dynamics and phenols evolution 133
Exploitation of Tenebrio molitor larvae as biological factories for human probiotics, an exploratory study 133
Impact of thistle rennet from Carlina acanthifolia All. subsp. acanthifolia on bacterial diversity and dynamics of a specialty Italian raw ewes' milk cheese 132
Selezione di starter per la produzione di nuove conserve fermentate a base di finocchio marino (Crithmum marititimum L.) 131
Distribution of transferable antibiotic resistance genes in laboratory-reared edible mealworms (Tenebrio molitor L.) 131
Bacterial and fungal communities of Gioddu as revealed by PCR-DGGE analysis 126
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) 120
Protein fortification with mealworm (Tenebrio molitor L.) powder: effect on textural, microbiological, nutritional and sensory features of bread 120
Addition of olive pomace to feeding substrate affects growth performance and nutritional value of mealworm (Tenebrio molitor L.) larvae 119
A glimpse into the microbiota of marketed ready-to-eat crickets (Acheta domesticus) 117
Erythromycin-resistant lactic acid bacteria in the healthy gut of vegans, ovo-lacto vegetarians and omnivores 114
Lesser mealworm (Alphitobius diaperinus) powder as a novel baking ingredient for manufacturing high-protein, mineral-dense snacks 113
Unveiling hákarl: a study of the microbiota of the traditional Icelandic fermented fish 111
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 111
Occurrence of transferable antibiotic resistances in commercialized ready-to-eat mealworms (Tenebrio molitor L.) 106
Transferable antibiotic resistances in marketed edible grasshoppers (Locusta migratoria migratorioides) 106
Cricket Powder-Based Bread: A Real Opportunity for Dietary High Quality Nutrients Intake? 105
Selection of cereal-sourced lactic acid bacteria as candidate starters for the baking industry 104
The occurrence of spoilage yeasts in cream-filled bakery products 97
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.)] 95
Portuguese cacholeira blood sausage: a first taste of its microbiota and volatile organic compounds 94
Profiling white wine seed vinegar bacterial diversity through viable counting, metagenomic sequencing and PCR-DGGE 92
Study of the bacterial diversity of foods: PCR-DGGE versus LH-PCR 89
Hermetia illucens in diets for zebrafish (Danio rerio): A study of bacterial diversity by using PCR-DGGE andmetagenomic sequencing 89
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] 88
Occurrence of Antibiotic Resistance Genes in Hermetia illucens Larvae Fed Coffee Silverskin Enriched with Schizochytrium limacinum or Isochrysis galbana Microalgae 86
Exploratory Study on Histamine Content and Histidine Decarboxylase Genes of Gram-positive Bacteria in Hákarl 84
Quantification of antibiotic resistance genes in Siberian sturgeons (Acipenser baerii) fed Hermetia illucens-based diet 82
Investigating antibiotic resistance genes in marketed ready-to-eat small crickets (Acheta domesticus) 81
Microbial diversity, morpho-textural characterization, and volatilome profile of the Portuguese thistle-curdled cheese Queijo da Beira Baixa PDO 79
Breadmaking potential of wheat flour enriched with meaworms (Tenebrio molitor L.) started with sourdough and baker’s yeast 71
Staphylococcus aureus artificially inoculated in mealworm larvae rearing chain for human consumption: Long-term investigation into survival and toxin production 69
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] 69
Liquid sourdough from stone-ground soft wheat (Triticum aestivum) flour: development and exploitation in the breadmaking process 68
Innovative Fermented Beverages Made with Red Rice, Barley, and Buckwheat 65
Croatian white grape variety Maraština: First taste of its indigenous mycobiota 63
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Profiling of autochthonous microbiota and characterization of the dominant lactic acid bacteria occurring in fermented fish sausages 60
Tetracycline Resistance Genes in the Traditional Swedish Sour Herring surströmming as Revealed Using qPCR 56
Queijo Serra da Estrela PDO cheese: investigation into its morpho-textural traits, microbiota, and volatilome 52
Microbiological, morpho-textural, and volatile characterization of Portuguese Queijo de Nisa PDO cheese 52
Unravelling microbial populations and volatile organic compounds of artisan fermented liver sausages manufactured in Central Italy 49
Microbiological safety and stability of novel green sauces made with sea fennel (Crithmum maritimum L.) 47
Exploratory Study for Probiotic Enrichment of a Sea Fennel (Crithmum maritimum L.) Preserve in Brine 47
Journey to the morpho-textural traits, microbiota, and volatilome of Ciauscolo PGI salami 45
Unfolding microbiota and volatile organic compounds of Portuguese Painho de Porco Preto fermented sausages 45
Evaluation of natural compounds against Listeria innocua: Translating in vitro success to processed meat models 41
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.) 37
Exploitation of black olive (Olea europaea L. cv. Piantone di Mogliano) pomace for the production of high-value bread 36
White grape variety Maraština as a promising source of non-Saccharomyces yeasts intended as starter cultures 35
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 30
A comprehensive study on the autochthonous microbiota, volatilome, physico-chemical, and morpho-textural features of Montenegrin Njeguški cheese 29
Impact of Different Drying Methods on the Microbiota, Volatilome, Color, and Sensory Traits of Sea Fennel (Crithmum maritimum L.) Leaves 28
Search for carbapenem-resistant bacteria and carbapenem resistance genes along swine food chains in Central Italy 27
Development of sourdough bread from roll‑milled and stone‑ground soft (Triticum aestivum) wheat flours milled to different extraction rates 27
Technological and Enzymatic Characterization of Autochthonous Lactic Acid Bacteria Isolated from Viili Natural Starters 27
Onopordum platylepis (Murb.) Murb. as a novel source of thistle rennet: First application to the manufacture of traditional Italian raw ewe's milk cheese 23
Microbiological safety and stability of novel green sauces made with sea fennel (Chritmum maritimum L.) 21
Insight into the role of lactic acid bacteria in the development of a novel fermented pistachio (Pistacia vera L.) beverage 20
Tasting of traditional Polish fermented cucumbers: microbiology, morpho-textural features, and volatilome 19
Smoked sausages of bovine meat produced in North Macedonia as a source of pro-technological lactic acid bacteria and coagulase-negative cocci 15
Deciphering the Microbiota of Edible Insects Sold by Street Vendors in Thailand Using Metataxonomic Analysis 11
Spontaneous fermentation of Maraština wines: The correlation between autochthonous mycobiota and phenolic compounds 11
Listeria dynamics in a laboratory-scale food chain of mealworm larvae (Tenebrio molitor) intended for human consumption 10
Comprehensive profiling of smoked cheese from raw goat's milk handcrafted in Lower Silesia (Poland) 7
Totale 9.581
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Categoria #
all - tutte 39.647
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 39.647
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020121 0 0 0 0 0 0 0 0 0 0 19 102
2020/20211.687 80 88 97 32 182 77 61 398 151 276 151 94
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
2024/20253.235 249 166 142 176 183 446 682 395 564 203 29 0
Totale 9.581