IRIS
CARDINALI, Federica
 Distribuzione geografica
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Continente #
NA - Nord America 3.816
EU - Europa 1.881
AS - Asia 207
SA - Sud America 7
AF - Africa 6
OC - Oceania 3
Continente sconosciuto - Info sul continente non disponibili 2
Totale 5.922
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Nazione #
US - Stati Uniti d'America 3.767
IT - Italia 981
IE - Irlanda 197
SE - Svezia 169
UA - Ucraina 137
DE - Germania 94
FR - Francia 78
GB - Regno Unito 55
SG - Singapore 55
CA - Canada 49
PL - Polonia 48
CN - Cina 38
DK - Danimarca 37
TR - Turchia 35
FI - Finlandia 27
IN - India 27
BE - Belgio 25
KR - Corea 14
JP - Giappone 13
AT - Austria 11
NL - Olanda 9
HK - Hong Kong 8
ID - Indonesia 4
PE - Perù 4
BR - Brasile 3
HR - Croazia 3
HU - Ungheria 3
MY - Malesia 3
NZ - Nuova Zelanda 3
SK - Slovacchia (Repubblica Slovacca) 3
EU - Europa 2
IQ - Iraq 2
PH - Filippine 2
VN - Vietnam 2
CH - Svizzera 1
CI - Costa d'Avorio 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
MA - Marocco 1
PK - Pakistan 1
UZ - Uzbekistan 1
ZW - Zimbabwe 1
Totale 5.922
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Città #
Chandler 433
Fairfield 348
Des Moines 345
Menlo Park 325
Ashburn 262
Jacksonville 177
Dublin 165
Woodbridge 144
Redmond 142
Seattle 135
Wilmington 131
Houston 128
Ann Arbor 122
Marche 121
Cambridge 106
New York 96
Turin 71
Boardman 66
Centro 66
Lawrence 57
Princeton 57
San Mateo 52
Kraków 44
Ancona 42
Milan 42
Ottawa 40
San Diego 28
Tolentino 26
Washington 24
Boydton 21
Brussels 20
Los Angeles 20
Strasbourg 20
Beijing 19
Falls Church 19
Rome 18
Helsinki 16
Pune 16
Castelfidardo 13
Naples 13
London 12
Sassari 12
Cagliari 10
Lariano 10
Coimbatore 9
Norwalk 9
Bari 8
Kilburn 8
Ascoli Piceno 7
Kagoya 7
Civitanova Marche 6
Fano 6
Monfalcone 6
Palermo 6
Porto San Giorgio 6
Redwood City 6
Squinzano 6
Toronto 6
Biassono 5
Bologna 5
Caserta 5
Chiaravalle 5
Filottrano 5
Florence 5
Iesi 5
Meppel 5
Nanjing 5
New Bedfont 5
Pavia 5
Piagge 5
San Benedetto del Tronto 5
San Giorgio A Cremano 5
Soliera 5
Bogor 4
Catania 4
Edinburgh 4
Hanover 4
Hyde Park 4
Izmir 4
Jesi 4
Monserrato 4
Osimo 4
Spoltore 4
Valmontone 4
Acquaviva 3
Acton 3
Andover 3
Beaverton 3
Carpi 3
Central 3
Corridonia 3
Falconara Marittima 3
Guspini 3
Huskvarna 3
Messina 3
Nitra 3
Ozzano dell'Emilia 3
Palmerston North 3
Partinico 3
Pescara 3
Totale 4.297
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Nome #
Microbiological characterization of Gioddu, an Italian fermented milk 451
Gioddu: dalla tradizione italiana un latte fermentato con proprietà funzionali simili al kefir? [Gioddu: from the Italian tradition, a functional kefir-like fermented milk?] 186
The Microbial Diversity of Non-Korean Kimchi as Revealed by Viable Counting and Metataxonomic Sequencing 174
Fermented foods: from tradition to innovation 154
Insight into the proximate composition and microbial diversity of edible insects marketed in the European Union 139
The microbiota of marketed processed edible insects as revealed by high-throughput sequencing 136
Yeast and mould dynamics in Caciofiore della Sibilla cheese coagulated with an aqueous extract of Carlina acanthifolia All. 135
The bacterial biota of laboratory-reared edible mealworms (Tenebrio molitor L.): from feed to frass 133
Getting insight into the prevalence of antibiotic resistance genes in specimens of marketed edible insects 125
Impact of thistle rennet from Carlina acanthifolia All. subsp. acanthifolia on bacterial diversity and dynamics of a specialty Italian raw ewes' milk cheese 123
Current knowledge on the microbiota of edible insects intended for human consumption: A state-of-the-art review 123
Revealing the microbiota of marketed edible insects through PCR-DGGE, metagenomic sequencing and real-time PCR 122
Effect of inoculated azotobacteria and Phanerochaete chrysosporium on the composting of olive pomace: Microbial community dynamics and phenols evolution 116
Exploitation of sea fennel (Crithmum maritimum L.) for manufacturing of novel high-value fermented preserves 114
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) 111
Valorization of Foods: From Tradition to Innovation 110
Bread enriched with cricket powder (Acheta domesticus): A technological, microbiological and nutritional evaluation 108
Distribution of transferable antibiotic resistance genes in laboratory-reared edible mealworms (Tenebrio molitor L.) 105
Protein fortification with mealworm (Tenebrio molitor L.) powder: effect on textural, microbiological, nutritional and sensory features of bread 104
Evaluation of the inhibitory activity of essential oils against spoilage yeasts and their potential application in yogurt 100
Bacterial and fungal communities of Gioddu as revealed by PCR-DGGE analysis 97
Transferable antibiotic resistances in marketed edible grasshoppers (Locusta migratoria migratorioides) 97
Addition of olive pomace to feeding substrate affects growth performance and nutritional value of mealworm (Tenebrio molitor L.) larvae 95
Unveiling hákarl: a study of the microbiota of the traditional Icelandic fermented fish 94
Selezione di starter per la produzione di nuove conserve fermentate a base di finocchio marino (Crithmum marititimum L.) 94
Erythromycin-resistant lactic acid bacteria in the healthy gut of vegans, ovo-lacto vegetarians and omnivores 93
Fate of Escherichia coli artificially inoculated in Tenebrio molitor L. larvae rearing chain for human consumption 93
Occurrence of transferable antibiotic resistances in commercialized ready-to-eat mealworms (Tenebrio molitor L.) 92
Lesser mealworm (Alphitobius diaperinus) powder as a novel baking ingredient for manufacturing high-protein, mineral-dense snacks 90
Cricket Powder-Based Bread: A Real Opportunity for Dietary High Quality Nutrients Intake? 89
A glimpse into the microbiota of marketed ready-to-eat crickets (Acheta domesticus) 89
Microbial communities and volatile profile of Queijo de Azeitão PDO cheese, a traditional Mediterranean thistle-curdled cheese from Portugal 88
The occurrence of spoilage yeasts in cream-filled bakery products 85
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 85
Study of the bacterial diversity of foods: PCR-DGGE versus LH-PCR 83
Profiling white wine seed vinegar bacterial diversity through viable counting, metagenomic sequencing and PCR-DGGE 82
Prevalence of histidine decarboxylase genes of Gram-positive bacteria in surströmming as revealed by qPCR 81
Exploitation of Tenebrio molitor larvae as biological factories for human probiotics, an exploratory study 81
Portuguese cacholeira blood sausage: a first taste of its microbiota and volatile organic compounds 80
Selection of cereal-sourced lactic acid bacteria as candidate starters for the baking industry 80
Microbial dynamics of model Fabriano-like fermented sausages as affected by starter cultures, nitrates and nitrites 78
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.)] 77
Hermetia illucens in diets for zebrafish (Danio rerio): A study of bacterial diversity by using PCR-DGGE andmetagenomic sequencing 74
Quantitative assessment of transferable antibiotic resistance genes in zebrafish (Danio rerio) fed Hermetia illucens-based feed 74
Occurrence of Antibiotic Resistance Genes in Hermetia illucens Larvae Fed Coffee Silverskin Enriched with Schizochytrium limacinum or Isochrysis galbana Microalgae 71
Exploratory Study on Histamine Content and Histidine Decarboxylase Genes of Gram-positive Bacteria in Hákarl 68
Quantification of antibiotic resistance genes in Siberian sturgeons (Acipenser baerii) fed Hermetia illucens-based diet 67
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Microbial diversity, morpho-textural characterization, and volatilome profile of the Portuguese thistle-curdled cheese Queijo da Beira Baixa PDO 60
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] 59
Investigating antibiotic resistance genes in marketed ready-to-eat small crickets (Acheta domesticus) 58
Innovative Fermented Beverages Made with Red Rice, Barley, and Buckwheat 52
Breadmaking potential of wheat flour enriched with meaworms (Tenebrio molitor L.) started with sourdough and baker’s yeast 50
Staphylococcus aureus artificially inoculated in mealworm larvae rearing chain for human consumption: Long-term investigation into survival and toxin production 49
Il formaggio Caciofiore prodotto nelle Marche: influenza del caglio da cardo sulle dinamiche microbiche 43
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] 42
Liquid sourdough from stone-ground soft wheat (Triticum aestivum) flour: development and exploitation in the breadmaking process 42
Croatian white grape variety Maraština: First taste of its indigenous mycobiota 41
Profiling of autochthonous microbiota and characterization of the dominant lactic acid bacteria occurring in fermented fish sausages 38
Unravelling microbial populations and volatile organic compounds of artisan fermented liver sausages manufactured in Central Italy 33
Exploratory Study for Probiotic Enrichment of a Sea Fennel (Crithmum maritimum L.) Preserve in Brine 32
Tetracycline resistance genes in the traditional Swedish sour herring surströmming as revealed by qPCR 31
Microbiological, morpho-textural, and volatile characterization of Portuguese Queijo de Nisa PDO cheese 31
Unfolding microbiota and volatile organic compounds of Portuguese Painho de Porco Preto fermented sausages 30
Queijo Serra da Estrela PDO cheese: investigation into its morpho-textural traits, microbiota, and volatilome 29
Microbiological safety and stability of novel green sauces made with sea fennel (Crithmum maritimum L.) 27
Journey to the morpho-textural traits, microbiota, and volatilome of Ciauscolo PGI salami 25
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.) 23
Microbial Dynamics of a Specialty Italian Raw Ewe’s Milk Cheese Curdled with Extracts from Spontaneous and Cultivated Onopordum tauricumWilld 20
White grape variety Maraština as a promising source of non-Saccharomyces yeasts intended as starter cultures 14
Chemical, microbiological, textural, and sensory characteristics of pilot-scale Caciofiore cheese curdled with commercial Cynara cardunculus rennet and crude extracts from spontaneous and cultivated 14
Insight into the role of lactic acid bacteria in the development of a novel fermented pistachio (Pistacia vera L.) beverage 10
Impact of Different Drying Methods on the Microbiota, Volatilome, Color, and Sensory Traits of Sea Fennel (Crithmum maritimum L.) Leaves 10
Microbiological safety and stability of novel green sauces made with sea fennel (Chritmum maritimum L.) 9
Search for carbapenem-resistant bacteria and carbapenem resistance genes along swine food chains in Central Italy 7
Tasting of traditional Polish fermented cucumbers: microbiology, morpho-textural features, and volatilome 6
Spotlight on autochthonous microbiota, morpho-textural characteristics, and volatilome of a traditional Polish cold-smoked raw sausage 6
Development of sourdough bread from roll‑milled and stone‑ground soft (Triticum aestivum) wheat flours milled to different extraction rates 5
Exploitation of black olive (Olea europaea L. cv. Piantone di Mogliano) pomace for the production of high-value bread 2
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Technological and Enzymatic Characterization of Autochthonous Lactic Acid Bacteria Isolated from Viili Natural Starters 1
Totale 6.170
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Categoria #
all - tutte 25.559
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 25.559
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/201927 0 0 0 0 0 0 0 0 0 0 2 25
2019/2020454 31 14 24 10 46 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
2023/2024956 131 37 75 116 121 237 48 99 25 66 1 0
Totale 6.170