IRIS
CARDINALI, Federica
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
NA - Nord America 6.781
EU - Europa 4.481
AS - Asia 3.061
SA - Sud America 623
AF - Africa 185
OC - Oceania 16
Continente sconosciuto - Info sul continente non disponibili 3
Totale 15.150
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 6.616
IT - Italia 1.631
SG - Singapore 1.202
DE - Germania 781
CN - Cina 565
BR - Brasile 477
VN - Vietnam 450
RU - Federazione Russa 384
HK - Hong Kong 364
FI - Finlandia 345
FR - Francia 257
IE - Irlanda 214
SE - Svezia 191
UA - Ucraina 152
GB - Regno Unito 128
IN - India 108
NL - Olanda 98
CA - Canada 86
PL - Polonia 83
CI - Costa d'Avorio 78
MX - Messico 60
TR - Turchia 57
AR - Argentina 53
JP - Giappone 48
BD - Bangladesh 42
IQ - Iraq 41
AT - Austria 40
DK - Danimarca 40
ZA - Sudafrica 35
ID - Indonesia 34
ES - Italia 28
BE - Belgio 27
KR - Corea 25
CO - Colombia 21
MA - Marocco 20
EC - Ecuador 16
PK - Pakistan 16
PE - Perù 15
PH - Filippine 13
CL - Cile 12
PT - Portogallo 12
TN - Tunisia 12
VE - Venezuela 12
UZ - Uzbekistan 11
AU - Australia 10
EG - Egitto 10
MY - Malesia 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
HU - Ungheria 5
KZ - Kazakistan 5
NZ - Nuova Zelanda 5
SK - Slovacchia (Repubblica Slovacca) 5
CR - Costa Rica 4
CZ - Repubblica Ceca 4
KE - Kenya 4
KW - Kuwait 4
NP - Nepal 4
TW - Taiwan 4
AL - Albania 3
DO - Repubblica Dominicana 3
GE - Georgia 3
GR - Grecia 3
IL - Israele 3
ME - Montenegro 3
OM - Oman 3
PS - Palestinian Territory 3
TH - Thailandia 3
BA - Bosnia-Erzegovina 2
BB - Barbados 2
BG - Bulgaria 2
BN - Brunei Darussalam 2
BO - Bolivia 2
EU - Europa 2
JM - Giamaica 2
KG - Kirghizistan 2
KH - Cambogia 2
MD - Moldavia 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
CY - Cipro 1
Totale 15.136
Salva come PNG Salva come JPEG
Città #
Ashburn 1.219
Singapore 775
Munich 615
Chandler 433
Dallas 401
Fairfield 348
Des Moines 345
Hong Kong 341
San Jose 341
Menlo Park 325
Helsinki 271
Seattle 184
Dublin 181
Jacksonville 178
Ancona 176
Boardman 154
Ho Chi Minh City 153
New York 150
Woodbridge 144
Redmond 142
Beijing 139
Wilmington 139
Houston 135
Ann Arbor 122
Marche 121
Hanoi 110
Cambridge 106
Los Angeles 95
The Dalles 93
Milan 88
Turin 87
Lauterbourg 80
Abidjan 78
Council Bluffs 74
Centro 66
Rome 65
Moscow 63
Lawrence 57
Princeton 57
San Mateo 52
Chicago 48
Orem 45
Kraków 44
Ottawa 41
São Paulo 41
Hefei 40
Mexico City 40
Tolentino 40
Shanghai 35
Turku 34
Amsterdam 31
Nuremberg 31
Santa Clara 31
London 30
Tokyo 30
San Diego 28
Columbus 27
Guangzhou 27
Vienna 27
Warsaw 27
Washington 26
Naples 25
Chennai 24
Frankfurt am Main 24
Brussels 22
Boydton 21
Buffalo 21
Haiphong 20
Jyväskylä 20
Shenzhen 20
Stockholm 20
Strasbourg 20
Cagliari 19
Falls Church 19
Johannesburg 19
Phoenix 19
Sassari 18
Da Nang 17
Montreal 17
Osimo 17
Baghdad 16
Florence 16
Pune 16
Wuhan 16
Bari 15
Bologna 14
Brooklyn 14
Denver 14
Atlanta 13
Castelfidardo 13
Salt Lake City 13
Toronto 13
Boston 12
Manchester 12
Rio de Janeiro 12
Brasília 10
Elk Grove Village 10
Fano 10
Hải Dương 10
Lariano 10
Totale 10.067
Salva come PNG Salva come JPEG
Nome #
Microbiological characterization of Gioddu, an Italian fermented milk 536
Gioddu: dalla tradizione italiana un latte fermentato con proprietà funzionali simili al kefir? [Gioddu: from the Italian tradition, a functional kefir-like fermented milk?] 511
Microbial communities and volatile profile of Queijo de Azeitão PDO cheese, a traditional Mediterranean thistle-curdled cheese from Portugal 434
Fate of Escherichia coli artificially inoculated in Tenebrio molitor L. larvae rearing chain for human consumption 340
The bacterial biota of laboratory-reared edible mealworms (Tenebrio molitor L.): from feed to frass 329
Fermented foods: from tradition to innovation 322
Evaluation of the inhibitory activity of essential oils against spoilage yeasts and their potential application in yogurt 304
Prevalence of histidine decarboxylase genes of Gram-positive bacteria in surströmming as revealed by qPCR 293
Il formaggio Caciofiore prodotto nelle Marche: influenza del caglio da cardo sulle dinamiche microbiche 287
Microbial dynamics of model Fabriano-like fermented sausages as affected by starter cultures, nitrates and nitrites 277
Bread enriched with cricket powder (Acheta domesticus): A technological, microbiological and nutritional evaluation 271
Microbial Dynamics of a Specialty Italian Raw Ewe’s Milk Cheese Curdled with Extracts from Spontaneous and Cultivated Onopordum tauricum Willd 264
The Microbial Diversity of Non-Korean Kimchi as Revealed by Viable Counting and Metataxonomic Sequencing 245
Lacto-fermented garlic handcrafted in the Lower Silesia Region (Poland): Microbial diversity, morpho-textural traits, and volatile compounds 227
Spotlight on autochthonous microbiota, morpho-textural characteristics, and volatilome of a traditional Polish cold-smoked raw sausage 224
Exploitation of sea fennel (Crithmum maritimum L.) for manufacturing of novel high-value fermented preserves 217
Insight into the proximate composition and microbial diversity of edible insects marketed in the European Union 209
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
A glimpse into the microbiota of marketed ready-to-eat crickets (Acheta domesticus) 207
Current knowledge on the microbiota of edible insects intended for human consumption: A state-of-the-art review 205
Bacterial and fungal communities of Gioddu as revealed by PCR-DGGE analysis 204
Exploitation of Tenebrio molitor larvae as biological factories for human probiotics, an exploratory study 203
Revealing the microbiota of marketed edible insects through PCR-DGGE, metagenomic sequencing and real-time PCR 200
Valorization of Foods: From Tradition to Innovation 199
Effect of inoculated azotobacteria and Phanerochaete chrysosporium on the composting of olive pomace: Microbial community dynamics and phenols evolution 197
The microbiota of marketed processed edible insects as revealed by high-throughput sequencing 196
Yeast and mould dynamics in Caciofiore della Sibilla cheese coagulated with an aqueous extract of Carlina acanthifolia All. 195
Addition of olive pomace to feeding substrate affects growth performance and nutritional value of mealworm (Tenebrio molitor L.) larvae 193
Distribution of transferable antibiotic resistance genes in laboratory-reared edible mealworms (Tenebrio molitor L.) 188
Protein fortification with mealworm (Tenebrio molitor L.) powder: effect on textural, microbiological, nutritional and sensory features of bread 186
Impact of thistle rennet from Carlina acanthifolia All. subsp. acanthifolia on bacterial diversity and dynamics of a specialty Italian raw ewes' milk cheese 182
Quantitative assessment of transferable antibiotic resistance genes in zebrafish (Danio rerio) fed Hermetia illucens-based feed 180
Selezione di starter per la produzione di nuove conserve fermentate a base di finocchio marino (Crithmum marititimum L.) 179
Getting insight into the prevalence of antibiotic resistance genes in specimens of marketed edible insects 177
Unveiling hákarl: a study of the microbiota of the traditional Icelandic fermented fish 176
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 171
Erythromycin-resistant lactic acid bacteria in the healthy gut of vegans, ovo-lacto vegetarians and omnivores 169
Lesser mealworm (Alphitobius diaperinus) powder as a novel baking ingredient for manufacturing high-protein, mineral-dense snacks 162
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) 161
Smoked sausages of bovine meat produced in North Macedonia as a source of pro-technological lactic acid bacteria and coagulase-negative cocci 161
Selection of cereal-sourced lactic acid bacteria as candidate starters for the baking industry 158
Cricket Powder-Based Bread: A Real Opportunity for Dietary High Quality Nutrients Intake? 155
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] 152
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.)] 151
Quantification of antibiotic resistance genes in Siberian sturgeons (Acipenser baerii) fed Hermetia illucens-based diet 147
Croatian white grape variety Maraština: First taste of its indigenous mycobiota 145
Occurrence of transferable antibiotic resistances in commercialized ready-to-eat mealworms (Tenebrio molitor L.) 145
Hermetia illucens in diets for zebrafish (Danio rerio): A study of bacterial diversity by using PCR-DGGE andmetagenomic sequencing 145
Investigating antibiotic resistance genes in marketed ready-to-eat small crickets (Acheta domesticus) 140
Exploratory Study on Histamine Content and Histidine Decarboxylase Genes of Gram-positive Bacteria in Hákarl 139
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 135
Portuguese cacholeira blood sausage: a first taste of its microbiota and volatile organic compounds 134
The occurrence of spoilage yeasts in cream-filled bakery products 132
Transferable antibiotic resistances in marketed edible grasshoppers (Locusta migratoria migratorioides) 132
Staphylococcus aureus artificially inoculated in mealworm larvae rearing chain for human consumption: Long-term investigation into survival and toxin production 130
Exploitation of black olive (Olea europaea L. cv. Piantone di Mogliano) pomace for the production of high-value bread 123
Tetracycline Resistance Genes in the Traditional Swedish Sour Herring surströmming as Revealed Using qPCR 123
Breadmaking potential of wheat flour enriched with meaworms (Tenebrio molitor L.) started with sourdough and baker’s yeast 123
A comprehensive study on the autochthonous microbiota, volatilome, physico-chemical, and morpho-textural features of Montenegrin Njeguški cheese 122
Profiling white wine seed vinegar bacterial diversity through viable counting, metagenomic sequencing and PCR-DGGE 119
Profiling of autochthonous microbiota and characterization of the dominant lactic acid bacteria occurring in fermented fish sausages 116
Study of the bacterial diversity of foods: PCR-DGGE versus LH-PCR 114
Exploratory Study for Probiotic Enrichment of a Sea Fennel (Crithmum maritimum L.) Preserve in Brine 111
Microbial diversity, morpho-textural characterization, and volatilome profile of the Portuguese thistle-curdled cheese Queijo da Beira Baixa PDO 110
Journey to the morpho-textural traits, microbiota, and volatilome of Ciauscolo PGI salami 109
Technological and Enzymatic Characterization of Autochthonous Lactic Acid Bacteria Isolated from Viili Natural Starters 108
Liquid sourdough from stone-ground soft wheat (Triticum aestivum) flour: development and exploitation in the breadmaking process 107
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 103
Unravelling microbial populations and volatile organic compounds of artisan fermented liver sausages manufactured in Central Italy 103
Evaluation of natural compounds against Listeria innocua: Translating in vitro success to processed meat models 100
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.) 97
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] 96
Deciphering the Microbiota of Edible Insects Sold by Street Vendors in Thailand Using Metataxonomic Analysis 95
Microbiological, morpho-textural, and volatile characterization of Portuguese Queijo de Nisa PDO cheese 93
Unfolding microbiota and volatile organic compounds of Portuguese Painho de Porco Preto fermented sausages 93
From Tradition to Innovation: The Role of Sea Fennel in Shaping Kimchi’s Microbial, Chemical, and Sensory Profiles 90
Onopordum platylepis (Murb.) Murb. as a novel source of thistle rennet: First application to the manufacture of traditional Italian raw ewe's milk cheese 89
Development of sourdough bread from roll‑milled and stone‑ground soft (Triticum aestivum) wheat flours milled to different extraction rates 88
Search for carbapenem-resistant bacteria and carbapenem resistance genes along swine food chains in Central Italy 87
Innovative Fermented Beverages Made with Red Rice, Barley, and Buckwheat 87
Microbiological safety and stability of novel green sauces made with sea fennel (Crithmum maritimum L.) 86
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
Spontaneous fermentation of Maraština wines: The correlation between autochthonous mycobiota and phenolic compounds 83
Antimicrobial Resistance Gene Patterns in Traditional Montenegrin Njeguški Cheese Revealed by qPCR 71
Insight into the role of lactic acid bacteria in the development of a novel fermented pistachio (Pistacia vera L.) beverage 66
A Novel Non-Alcoholic Einkorn-Based Beverage Produced by Lactic Acid Fermentation: Microbiological, Chemical, and Sensory Assessment 65
Tasting of traditional Polish fermented cucumbers: microbiology, morpho-textural features, and volatilome 64
null 63
null 60
Unlocking the potential of indigenous Saccharomyces cerevisiae from Maraština grapes for use as starter cultures in the winemaking process 59
Microbiological safety and stability of novel green sauces made with sea fennel (Chritmum maritimum L.) 48
Listeria dynamics in a laboratory-scale food chain of mealworm larvae (Tenebrio molitor) intended for human consumption 42
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 39
Novel insights into hákarl: A deep dive into the microbiological and physico-chemical features of Iceland's traditional fermented shark 28
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.) 18
Diet-Driven Modulation of Antibiotic Resistance Genes and Microbial Risk During the Bioconversion of Agro-Industrial Residues by Hermetia illucens 14
Totale 15.581
Salva come PNG Salva come JPEG
Categoria #
all - tutte 54.192
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 54.192
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021245 0 0 0 0 0 0 0 0 0 0 151 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
2025/20265.509 518 344 533 480 728 360 964 488 593 492 9 0
Totale 15.581