IRIS
CARDINALI, Federica
 Distribuzione geografica
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Continente #
NA - Nord America 3.948
EU - Europa 2.129
AS - Asia 852
AF - Africa 69
SA - Sud America 18
OC - Oceania 8
Continente sconosciuto - Info sul continente non disponibili 2
Totale 7.026
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Nazione #
US - Stati Uniti d'America 3.897
IT - Italia 1.134
SG - Singapore 469
CN - Cina 238
IE - Irlanda 198
SE - Svezia 169
UA - Ucraina 137
FR - Francia 124
DE - Germania 103
GB - Regno Unito 61
CI - Costa d'Avorio 52
CA - Canada 51
PL - Polonia 48
FI - Finlandia 45
DK - Danimarca 37
IN - India 35
TR - Turchia 35
BE - Belgio 26
HK - Hong Kong 23
NL - Olanda 17
JP - Giappone 16
KR - Corea 15
AT - Austria 13
MA - Marocco 12
BR - Brasile 11
AU - Australia 4
ID - Indonesia 4
NZ - Nuova Zelanda 4
PE - Perù 4
AR - Argentina 3
HR - Croazia 3
HU - Ungheria 3
MY - Malesia 3
CH - Svizzera 2
EU - Europa 2
IQ - Iraq 2
LT - Lituania 2
PH - Filippine 2
PK - Pakistan 2
SK - Slovacchia (Repubblica Slovacca) 2
VN - Vietnam 2
AE - Emirati Arabi Uniti 1
AM - Armenia 1
DZ - Algeria 1
EG - Egitto 1
ES - Italia 1
GH - Ghana 1
GR - Grecia 1
KH - Cambogia 1
LB - Libano 1
LU - Lussemburgo 1
RO - Romania 1
RU - Federazione Russa 1
SA - Arabia Saudita 1
UZ - Uzbekistan 1
ZA - Sudafrica 1
ZW - Zimbabwe 1
Totale 7.026
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Città #
Chandler 433
Fairfield 348
Des Moines 345
Menlo Park 325
Ashburn 264
Singapore 260
Jacksonville 177
Dublin 166
Boardman 149
Woodbridge 144
Redmond 142
Seattle 135
Wilmington 131
Houston 128
Ann Arbor 122
Marche 121
Cambridge 106
New York 96
Turin 78
Centro 66
Lawrence 57
Princeton 57
Milan 56
Abidjan 52
San Mateo 52
Ancona 50
Kraków 44
Ottawa 40
Tolentino 39
Helsinki 34
Beijing 33
San Diego 28
Los Angeles 25
Rome 25
Washington 24
Guangzhou 22
Boydton 21
Brussels 21
Shanghai 20
Strasbourg 20
Falls Church 19
Dallas 18
Pune 16
Hong Kong 15
Wuhan 15
Cagliari 13
Castelfidardo 13
London 13
Naples 13
Bari 12
Sassari 12
Florence 10
Lariano 10
Coimbatore 9
Fano 9
Jiaxing 9
Norwalk 9
Palermo 9
Kilburn 8
Toronto 8
Ascoli Piceno 7
Bologna 7
Kagoya 7
Shenzhen 7
Civitanova Marche 6
Monfalcone 6
Nanjing 6
Porto San Giorgio 6
Redwood City 6
San Benedetto del Tronto 6
Squinzano 6
Biassono 5
Caserta 5
Chiaravalle 5
Filottrano 5
Iesi 5
Meppel 5
New Bedfont 5
Pavia 5
Piagge 5
San Giorgio A Cremano 5
Vienna 5
Yiwu 5
Bogor 4
Catania 4
Cesena 4
Edinburgh 4
Frankfurt am Main 4
Hanover 4
Hyde Park 4
Izmir 4
Jesi 4
Monserrato 4
Osimo 4
Parma 4
Recanati 4
Senigallia 4
Spoltore 4
Valmontone 4
Wuxi 4
Totale 4.894
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Nome #
Microbiological characterization of Gioddu, an Italian fermented milk 461
Gioddu: dalla tradizione italiana un latte fermentato con proprietà funzionali simili al kefir? [Gioddu: from the Italian tradition, a functional kefir-like fermented milk?] 247
Fermented foods: from tradition to innovation 187
The bacterial biota of laboratory-reared edible mealworms (Tenebrio molitor L.): from feed to frass 187
Fate of Escherichia coli artificially inoculated in Tenebrio molitor L. larvae rearing chain for human consumption 182
The Microbial Diversity of Non-Korean Kimchi as Revealed by Viable Counting and Metataxonomic Sequencing 179
Evaluation of the inhibitory activity of essential oils against spoilage yeasts and their potential application in yogurt 167
Microbial communities and volatile profile of Queijo de Azeitão PDO cheese, a traditional Mediterranean thistle-curdled cheese from Portugal 156
Insight into the proximate composition and microbial diversity of edible insects marketed in the European Union 145
The microbiota of marketed processed edible insects as revealed by high-throughput sequencing 143
Yeast and mould dynamics in Caciofiore della Sibilla cheese coagulated with an aqueous extract of Carlina acanthifolia All. 141
Microbial dynamics of model Fabriano-like fermented sausages as affected by starter cultures, nitrates and nitrites 136
Current knowledge on the microbiota of edible insects intended for human consumption: A state-of-the-art review 134
Revealing the microbiota of marketed edible insects through PCR-DGGE, metagenomic sequencing and real-time PCR 132
Getting insight into the prevalence of antibiotic resistance genes in specimens of marketed edible insects 131
Impact of thistle rennet from Carlina acanthifolia All. subsp. acanthifolia on bacterial diversity and dynamics of a specialty Italian raw ewes' milk cheese 129
Effect of inoculated azotobacteria and Phanerochaete chrysosporium on the composting of olive pomace: Microbial community dynamics and phenols evolution 124
Exploitation of sea fennel (Crithmum maritimum L.) for manufacturing of novel high-value fermented preserves 120
Valorization of Foods: From Tradition to Innovation 118
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) 117
Bread enriched with cricket powder (Acheta domesticus): A technological, microbiological and nutritional evaluation 117
Selezione di starter per la produzione di nuove conserve fermentate a base di finocchio marino (Crithmum marititimum L.) 116
Bacterial and fungal communities of Gioddu as revealed by PCR-DGGE analysis 116
Exploitation of Tenebrio molitor larvae as biological factories for human probiotics, an exploratory study 113
Protein fortification with mealworm (Tenebrio molitor L.) powder: effect on textural, microbiological, nutritional and sensory features of bread 112
Distribution of transferable antibiotic resistance genes in laboratory-reared edible mealworms (Tenebrio molitor L.) 111
Addition of olive pomace to feeding substrate affects growth performance and nutritional value of mealworm (Tenebrio molitor L.) larvae 105
Unveiling hákarl: a study of the microbiota of the traditional Icelandic fermented fish 104
Lesser mealworm (Alphitobius diaperinus) powder as a novel baking ingredient for manufacturing high-protein, mineral-dense snacks 102
Transferable antibiotic resistances in marketed edible grasshoppers (Locusta migratoria migratorioides) 102
Erythromycin-resistant lactic acid bacteria in the healthy gut of vegans, ovo-lacto vegetarians and omnivores 101
A glimpse into the microbiota of marketed ready-to-eat crickets (Acheta domesticus) 101
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 100
Occurrence of transferable antibiotic resistances in commercialized ready-to-eat mealworms (Tenebrio molitor L.) 98
Cricket Powder-Based Bread: A Real Opportunity for Dietary High Quality Nutrients Intake? 96
Prevalence of histidine decarboxylase genes of Gram-positive bacteria in surströmming as revealed by qPCR 95
The occurrence of spoilage yeasts in cream-filled bakery products 90
Study of the bacterial diversity of foods: PCR-DGGE versus LH-PCR 87
Profiling white wine seed vinegar bacterial diversity through viable counting, metagenomic sequencing and PCR-DGGE 87
Portuguese cacholeira blood sausage: a first taste of its microbiota and volatile organic compounds 87
Selection of cereal-sourced lactic acid bacteria as candidate starters for the baking industry 85
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.)] 84
Hermetia illucens in diets for zebrafish (Danio rerio): A study of bacterial diversity by using PCR-DGGE andmetagenomic sequencing 82
Quantitative assessment of transferable antibiotic resistance genes in zebrafish (Danio rerio) fed Hermetia illucens-based feed 82
Occurrence of Antibiotic Resistance Genes in Hermetia illucens Larvae Fed Coffee Silverskin Enriched with Schizochytrium limacinum or Isochrysis galbana Microalgae 79
Quantification of antibiotic resistance genes in Siberian sturgeons (Acipenser baerii) fed Hermetia illucens-based diet 76
Exploratory Study on Histamine Content and Histidine Decarboxylase Genes of Gram-positive Bacteria in Hákarl 75
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] 74
Investigating antibiotic resistance genes in marketed ready-to-eat small crickets (Acheta domesticus) 72
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] 64
Microbial diversity, morpho-textural characterization, and volatilome profile of the Portuguese thistle-curdled cheese Queijo da Beira Baixa PDO 64
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Il formaggio Caciofiore prodotto nelle Marche: influenza del caglio da cardo sulle dinamiche microbiche 58
Breadmaking potential of wheat flour enriched with meaworms (Tenebrio molitor L.) started with sourdough and baker’s yeast 58
Innovative Fermented Beverages Made with Red Rice, Barley, and Buckwheat 57
Staphylococcus aureus artificially inoculated in mealworm larvae rearing chain for human consumption: Long-term investigation into survival and toxin production 56
Liquid sourdough from stone-ground soft wheat (Triticum aestivum) flour: development and exploitation in the breadmaking process 49
Croatian white grape variety Maraština: First taste of its indigenous mycobiota 47
Profiling of autochthonous microbiota and characterization of the dominant lactic acid bacteria occurring in fermented fish sausages 45
Microbiological, morpho-textural, and volatile characterization of Portuguese Queijo de Nisa PDO cheese 44
Queijo Serra da Estrela PDO cheese: investigation into its morpho-textural traits, microbiota, and volatilome 42
Exploratory Study for Probiotic Enrichment of a Sea Fennel (Crithmum maritimum L.) Preserve in Brine 38
Unravelling microbial populations and volatile organic compounds of artisan fermented liver sausages manufactured in Central Italy 38
Tetracycline resistance genes in the traditional Swedish sour herring surströmming as revealed by qPCR 37
Unfolding microbiota and volatile organic compounds of Portuguese Painho de Porco Preto fermented sausages 35
Microbial Dynamics of a Specialty Italian Raw Ewe’s Milk Cheese Curdled with Extracts from Spontaneous and Cultivated Onopordum tauricum Willd 34
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.) 32
Microbiological safety and stability of novel green sauces made with sea fennel (Crithmum maritimum L.) 31
Journey to the morpho-textural traits, microbiota, and volatilome of Ciauscolo PGI salami 31
White grape variety Maraština as a promising source of non-Saccharomyces yeasts intended as starter cultures 26
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 25
Impact of Different Drying Methods on the Microbiota, Volatilome, Color, and Sensory Traits of Sea Fennel (Crithmum maritimum L.) Leaves 22
Exploitation of black olive (Olea europaea L. cv. Piantone di Mogliano) pomace for the production of high-value bread 21
Spotlight on autochthonous microbiota, morpho-textural characteristics, and volatilome of a traditional Polish cold-smoked raw sausage 18
Evaluation of natural compounds against Listeria innocua: Translating in vitro success to processed meat models 15
Lacto-fermented garlic handcrafted in the Lower Silesia Region (Poland): Microbial diversity, morpho-textural traits, and volatile compounds 15
Search for carbapenem-resistant bacteria and carbapenem resistance genes along swine food chains in Central Italy 15
Insight into the role of lactic acid bacteria in the development of a novel fermented pistachio (Pistacia vera L.) beverage 14
Microbiological safety and stability of novel green sauces made with sea fennel (Chritmum maritimum L.) 13
Onopordum platylepis (Murb.) Murb. as a novel source of thistle rennet: First application to the manufacture of traditional Italian raw ewe's milk cheese 13
Development of sourdough bread from roll‑milled and stone‑ground soft (Triticum aestivum) wheat flours milled to different extraction rates 12
Technological and Enzymatic Characterization of Autochthonous Lactic Acid Bacteria Isolated from Viili Natural Starters 11
A comprehensive study on the autochthonous microbiota, volatilome, physico-chemical, and morpho-textural features of Montenegrin Njeguški cheese 9
Tasting of traditional Polish fermented cucumbers: microbiology, morpho-textural features, and volatilome 9
Smoked sausages of bovine meat produced in North Macedonia as a source of pro-technological lactic acid bacteria and coagulase-negative cocci 8
Listeria dynamics in a laboratory-scale food chain of mealworm larvae (Tenebrio molitor) intended for human consumption 5
Totale 7.319
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Categoria #
all - tutte 34.011
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 34.011
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020329 0 0 0 0 0 5 56 21 57 69 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
2024/2025973 249 166 142 176 183 57 0 0 0 0 0 0
Totale 7.319