IRIS
CARDINALI, Federica
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
NA - Nord America 5.649
EU - Europa 4.027
AS - Asia 2.182
SA - Sud America 458
AF - Africa 136
OC - Oceania 15
Continente sconosciuto - Info sul continente non disponibili 2
Totale 12.469
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 5.515
IT - Italia 1.546
SG - Singapore 1.021
DE - Germania 761
CN - Cina 472
BR - Brasile 378
FI - Finlandia 341
HK - Hong Kong 331
RU - Federazione Russa 215
IE - Irlanda 213
SE - Svezia 189
FR - Francia 163
UA - Ucraina 145
GB - Regno Unito 107
VN - Vietnam 94
NL - Olanda 84
PL - Polonia 81
CA - Canada 77
CI - Costa d'Avorio 77
IN - India 59
MX - Messico 49
TR - Turchia 46
AT - Austria 40
DK - Danimarca 38
JP - Giappone 36
AR - Argentina 28
BE - Belgio 26
ZA - Sudafrica 24
KR - Corea 23
ES - Italia 21
ID - Indonesia 21
BD - Bangladesh 14
MA - Marocco 13
CO - Colombia 12
IQ - Iraq 11
PE - Perù 11
AU - Australia 10
PT - Portogallo 9
UZ - Uzbekistan 9
LT - Lituania 7
RO - Romania 7
TN - Tunisia 7
CH - Svizzera 6
CL - Cile 6
EC - Ecuador 6
PK - Pakistan 6
PY - Paraguay 6
VE - Venezuela 6
HR - Croazia 5
HU - Ungheria 5
LB - Libano 5
PH - Filippine 5
AE - Emirati Arabi Uniti 4
EG - Egitto 4
NG - Nigeria 4
NZ - Nuova Zelanda 4
SK - Slovacchia (Repubblica Slovacca) 4
UY - Uruguay 4
CZ - Repubblica Ceca 3
JO - Giordania 3
KW - Kuwait 3
MY - Malesia 3
RS - Serbia 3
CR - Costa Rica 2
DZ - Algeria 2
EU - Europa 2
IL - Israele 2
KH - Cambogia 2
PA - Panama 2
AD - Andorra 1
AL - Albania 1
AM - Armenia 1
BA - Bosnia-Erzegovina 1
BB - Barbados 1
BG - Bulgaria 1
BH - Bahrain 1
BN - Brunei Darussalam 1
BY - Bielorussia 1
CY - Cipro 1
DO - Repubblica Dominicana 1
GA - Gabon 1
GE - Georgia 1
GH - Ghana 1
GR - Grecia 1
JM - Giamaica 1
KE - Kenya 1
KZ - Kazakistan 1
LK - Sri Lanka 1
LU - Lussemburgo 1
MZ - Mozambico 1
NP - Nepal 1
NR - Nauru 1
PS - Palestinian Territory 1
SA - Arabia Saudita 1
SI - Slovenia 1
SR - Suriname 1
SV - El Salvador 1
SY - Repubblica araba siriana 1
TW - Taiwan 1
ZW - Zimbabwe 1
Totale 12.469
Salva come PNG Salva come JPEG
Città #
Ashburn 703
Singapore 645
Munich 615
Chandler 433
Dallas 397
Fairfield 348
Des Moines 345
Menlo Park 325
Hong Kong 314
Helsinki 267
Seattle 184
Dublin 181
Ancona 178
Jacksonville 177
Boardman 154
New York 144
Woodbridge 144
Redmond 142
Wilmington 139
Houston 133
Ann Arbor 122
Marche 121
Beijing 118
Cambridge 106
Los Angeles 88
Turin 87
Abidjan 77
Milan 77
Centro 66
Rome 60
The Dalles 59
Lawrence 57
Princeton 57
San Mateo 52
Moscow 45
Kraków 44
Chicago 42
Hefei 40
Ottawa 40
Tolentino 40
Mexico City 37
Turku 34
São Paulo 33
Ho Chi Minh City 30
Nuremberg 28
San Diego 28
Vienna 28
Columbus 27
London 27
Shanghai 27
Amsterdam 26
Guangzhou 26
Warsaw 25
Washington 25
Naples 23
Santa Clara 23
Hanoi 22
Boydton 21
Brussels 21
Tokyo 21
Jyväskylä 20
Strasbourg 20
Buffalo 19
Falls Church 19
Phoenix 19
Stockholm 19
Osimo 18
Sassari 18
Cagliari 17
Florence 16
Johannesburg 16
Pune 16
Frankfurt am Main 15
Montreal 15
Wuhan 15
Brooklyn 14
Orem 14
Shenzhen 14
Bari 13
Castelfidardo 13
Denver 13
Atlanta 12
Boston 12
Salt Lake City 12
Toronto 12
Bologna 11
Chennai 11
Brasília 10
Elk Grove Village 10
Fano 10
Lariano 10
Poplar 10
Rio de Janeiro 10
Coimbatore 9
Jiaxing 9
Macerata 9
Norwalk 9
Palermo 9
San Francisco 9
Civitanova Marche 8
Totale 8.433
Salva come PNG Salva come JPEG
Nome #
Microbiological characterization of Gioddu, an Italian fermented milk 504
Gioddu: dalla tradizione italiana un latte fermentato con proprietà funzionali simili al kefir? [Gioddu: from the Italian tradition, a functional kefir-like fermented milk?] 452
Microbial communities and volatile profile of Queijo de Azeitão PDO cheese, a traditional Mediterranean thistle-curdled cheese from Portugal 410
Fate of Escherichia coli artificially inoculated in Tenebrio molitor L. larvae rearing chain for human consumption 306
The bacterial biota of laboratory-reared edible mealworms (Tenebrio molitor L.): from feed to frass 295
Prevalence of histidine decarboxylase genes of Gram-positive bacteria in surströmming as revealed by qPCR 271
Evaluation of the inhibitory activity of essential oils against spoilage yeasts and their potential application in yogurt 264
Il formaggio Caciofiore prodotto nelle Marche: influenza del caglio da cardo sulle dinamiche microbiche 261
Fermented foods: from tradition to innovation 260
Microbial dynamics of model Fabriano-like fermented sausages as affected by starter cultures, nitrates and nitrites 243
Bread enriched with cricket powder (Acheta domesticus): A technological, microbiological and nutritional evaluation 232
Microbial Dynamics of a Specialty Italian Raw Ewe’s Milk Cheese Curdled with Extracts from Spontaneous and Cultivated Onopordum tauricum Willd 230
The Microbial Diversity of Non-Korean Kimchi as Revealed by Viable Counting and Metataxonomic Sequencing 217
Spotlight on autochthonous microbiota, morpho-textural characteristics, and volatilome of a traditional Polish cold-smoked raw sausage 202
Lacto-fermented garlic handcrafted in the Lower Silesia Region (Poland): Microbial diversity, morpho-textural traits, and volatile compounds 194
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 188
Insight into the proximate composition and microbial diversity of edible insects marketed in the European Union 184
Current knowledge on the microbiota of edible insects intended for human consumption: A state-of-the-art review 181
Exploitation of sea fennel (Crithmum maritimum L.) for manufacturing of novel high-value fermented preserves 177
Yeast and mould dynamics in Caciofiore della Sibilla cheese coagulated with an aqueous extract of Carlina acanthifolia All. 172
Effect of inoculated azotobacteria and Phanerochaete chrysosporium on the composting of olive pomace: Microbial community dynamics and phenols evolution 172
Exploitation of Tenebrio molitor larvae as biological factories for human probiotics, an exploratory study 172
Valorization of Foods: From Tradition to Innovation 170
A glimpse into the microbiota of marketed ready-to-eat crickets (Acheta domesticus) 169
Revealing the microbiota of marketed edible insects through PCR-DGGE, metagenomic sequencing and real-time PCR 168
Addition of olive pomace to feeding substrate affects growth performance and nutritional value of mealworm (Tenebrio molitor L.) larvae 165
The microbiota of marketed processed edible insects as revealed by high-throughput sequencing 165
Bacterial and fungal communities of Gioddu as revealed by PCR-DGGE analysis 165
Getting insight into the prevalence of antibiotic resistance genes in specimens of marketed edible insects 162
Quantitative assessment of transferable antibiotic resistance genes in zebrafish (Danio rerio) fed Hermetia illucens-based feed 159
Impact of thistle rennet from Carlina acanthifolia All. subsp. acanthifolia on bacterial diversity and dynamics of a specialty Italian raw ewes' milk cheese 158
Selezione di starter per la produzione di nuove conserve fermentate a base di finocchio marino (Crithmum marititimum L.) 158
Distribution of transferable antibiotic resistance genes in laboratory-reared edible mealworms (Tenebrio molitor L.) 158
Protein fortification with mealworm (Tenebrio molitor L.) powder: effect on textural, microbiological, nutritional and sensory features of bread 155
Unveiling hákarl: a study of the microbiota of the traditional Icelandic fermented fish 151
Cricket Powder-Based Bread: A Real Opportunity for Dietary High Quality Nutrients Intake? 140
Erythromycin-resistant lactic acid bacteria in the healthy gut of vegans, ovo-lacto vegetarians and omnivores 139
Lesser mealworm (Alphitobius diaperinus) powder as a novel baking ingredient for manufacturing high-protein, mineral-dense snacks 139
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) 134
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 132
Selection of cereal-sourced lactic acid bacteria as candidate starters for the baking industry 131
Occurrence of transferable antibiotic resistances in commercialized ready-to-eat mealworms (Tenebrio molitor L.) 126
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] 124
Smoked sausages of bovine meat produced in North Macedonia as a source of pro-technological lactic acid bacteria and coagulase-negative cocci 121
Hermetia illucens in diets for zebrafish (Danio rerio): A study of bacterial diversity by using PCR-DGGE andmetagenomic sequencing 120
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.)] 119
Transferable antibiotic resistances in marketed edible grasshoppers (Locusta migratoria migratorioides) 116
Quantification of antibiotic resistance genes in Siberian sturgeons (Acipenser baerii) fed Hermetia illucens-based diet 116
Investigating antibiotic resistance genes in marketed ready-to-eat small crickets (Acheta domesticus) 115
The occurrence of spoilage yeasts in cream-filled bakery products 113
Portuguese cacholeira blood sausage: a first taste of its microbiota and volatile organic compounds 110
Exploratory Study on Histamine Content and Histidine Decarboxylase Genes of Gram-positive Bacteria in Hákarl 110
Occurrence of Antibiotic Resistance Genes in Hermetia illucens Larvae Fed Coffee Silverskin Enriched with Schizochytrium limacinum or Isochrysis galbana Microalgae 108
Staphylococcus aureus artificially inoculated in mealworm larvae rearing chain for human consumption: Long-term investigation into survival and toxin production 104
Croatian white grape variety Maraština: First taste of its indigenous mycobiota 104
Profiling white wine seed vinegar bacterial diversity through viable counting, metagenomic sequencing and PCR-DGGE 104
Breadmaking potential of wheat flour enriched with meaworms (Tenebrio molitor L.) started with sourdough and baker’s yeast 103
Comprehensive profiling of smoked cheese from raw goat's milk handcrafted in Lower Silesia (Poland) 100
Study of the bacterial diversity of foods: PCR-DGGE versus LH-PCR 97
Tetracycline Resistance Genes in the Traditional Swedish Sour Herring surströmming as Revealed Using qPCR 92
Microbial diversity, morpho-textural characterization, and volatilome profile of the Portuguese thistle-curdled cheese Queijo da Beira Baixa PDO 89
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] 88
Profiling of autochthonous microbiota and characterization of the dominant lactic acid bacteria occurring in fermented fish sausages 88
Liquid sourdough from stone-ground soft wheat (Triticum aestivum) flour: development and exploitation in the breadmaking process 87
A comprehensive study on the autochthonous microbiota, volatilome, physico-chemical, and morpho-textural features of Montenegrin Njeguški cheese 86
Exploitation of black olive (Olea europaea L. cv. Piantone di Mogliano) pomace for the production of high-value bread 83
Exploratory Study for Probiotic Enrichment of a Sea Fennel (Crithmum maritimum L.) Preserve in Brine 83
Queijo Serra da Estrela PDO cheese: investigation into its morpho-textural traits, microbiota, and volatilome 79
Journey to the morpho-textural traits, microbiota, and volatilome of Ciauscolo PGI salami 79
Unravelling microbial populations and volatile organic compounds of artisan fermented liver sausages manufactured in Central Italy 79
Technological and Enzymatic Characterization of Autochthonous Lactic Acid Bacteria Isolated from Viili Natural Starters 77
Evaluation of natural compounds against Listeria innocua: Translating in vitro success to processed meat models 75
Innovative Fermented Beverages Made with Red Rice, Barley, and Buckwheat 71
null 71
Impact of Different Drying Methods on the Microbiota, Volatilome, Color, and Sensory Traits of Sea Fennel (Crithmum maritimum L.) Leaves 70
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.) 69
Microbiological, morpho-textural, and volatile characterization of Portuguese Queijo de Nisa PDO cheese 68
Microbiological safety and stability of novel green sauces made with sea fennel (Crithmum maritimum L.) 67
Deciphering the Microbiota of Edible Insects Sold by Street Vendors in Thailand Using Metataxonomic Analysis 63
null 63
Development of sourdough bread from roll‑milled and stone‑ground soft (Triticum aestivum) wheat flours milled to different extraction rates 62
From Tradition to Innovation: The Role of Sea Fennel in Shaping Kimchi’s Microbial, Chemical, and Sensory Profiles 60
Onopordum platylepis (Murb.) Murb. as a novel source of thistle rennet: First application to the manufacture of traditional Italian raw ewe's milk cheese 60
null 60
null 59
Search for carbapenem-resistant bacteria and carbapenem resistance genes along swine food chains in Central Italy 59
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 59
Spontaneous fermentation of Maraština wines: The correlation between autochthonous mycobiota and phenolic compounds 54
Insight into the role of lactic acid bacteria in the development of a novel fermented pistachio (Pistacia vera L.) beverage 40
Tasting of traditional Polish fermented cucumbers: microbiology, morpho-textural features, and volatilome 39
Microbiological safety and stability of novel green sauces made with sea fennel (Chritmum maritimum L.) 36
Unlocking the potential of indigenous Saccharomyces cerevisiae from Maraština grapes for use as starter cultures in the winemaking process 35
Antimicrobial Resistance Gene Patterns in Traditional Montenegrin Njeguški Cheese Revealed by qPCR 30
A Novel Non-Alcoholic Einkorn-Based Beverage Produced by Lactic Acid Fermentation: Microbiological, Chemical, and Sensory Assessment 27
Listeria dynamics in a laboratory-scale food chain of mealworm larvae (Tenebrio molitor) intended for human consumption 26
Unfolding microbiota and volatile organic compounds of Portuguese Painho de Porco Preto fermented sausages 15
White grape variety Maraština as a promising source of non-Saccharomyces yeasts intended as starter cultures 14
Totale 12.877
Salva come PNG Salva come JPEG
Categoria #
all - tutte 49.268
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 49.268
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20211.208 0 0 0 0 0 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
2024/20253.726 249 166 142 176 183 446 682 395 564 203 318 202
2025/20262.805 518 344 533 480 756 174 0 0 0 0 0 0
Totale 12.877