IRIS
OSIMANI, Andrea
 Distribuzione geografica
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Continente #
NA - Nord America 11.431
EU - Europa 7.615
AS - Asia 4.197
SA - Sud America 979
AF - Africa 263
OC - Oceania 18
Continente sconosciuto - Info sul continente non disponibili 6
Totale 24.509
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Nazione #
US - Stati Uniti d'America 11.193
IT - Italia 2.449
SG - Singapore 1.841
DE - Germania 1.028
CN - Cina 964
BR - Brasile 837
UA - Ucraina 610
FR - Francia 554
HK - Hong Kong 545
RU - Federazione Russa 499
IE - Irlanda 496
FI - Finlandia 448
SE - Svezia 406
PL - Polonia 395
DK - Danimarca 208
GB - Regno Unito 191
TR - Turchia 188
VN - Vietnam 188
CA - Canada 146
CI - Costa d'Avorio 144
NL - Olanda 116
KR - Corea 110
IN - India 95
MX - Messico 80
JP - Giappone 58
AT - Austria 56
AR - Argentina 54
ES - Italia 43
BE - Belgio 41
ZA - Sudafrica 39
ID - Indonesia 38
MA - Marocco 37
BD - Bangladesh 31
IQ - Iraq 22
EC - Ecuador 19
CO - Colombia 18
PE - Perù 17
UZ - Uzbekistan 17
PK - Pakistan 14
LT - Lituania 13
TN - Tunisia 13
AU - Australia 12
VE - Venezuela 11
AE - Emirati Arabi Uniti 10
PH - Filippine 10
CH - Svizzera 9
RO - Romania 9
TH - Thailandia 9
CL - Cile 8
EG - Egitto 7
EU - Europa 6
HR - Croazia 6
LB - Libano 6
MY - Malesia 6
PY - Paraguay 6
CZ - Repubblica Ceca 5
HU - Ungheria 5
IL - Israele 5
KE - Kenya 5
NZ - Nuova Zelanda 5
UY - Uruguay 5
AZ - Azerbaigian 4
IR - Iran 4
JO - Giordania 4
KW - Kuwait 4
NG - Nigeria 4
PA - Panama 4
SK - Slovacchia (Repubblica Slovacca) 4
AL - Albania 3
CR - Costa Rica 3
GE - Georgia 3
GH - Ghana 3
MZ - Mozambico 3
NP - Nepal 3
PT - Portogallo 3
RS - Serbia 3
SA - Arabia Saudita 3
BG - Bulgaria 2
BO - Bolivia 2
BY - Bielorussia 2
CY - Cipro 2
DZ - Algeria 2
KH - Cambogia 2
KZ - Kazakistan 2
LK - Sri Lanka 2
LU - Lussemburgo 2
SI - Slovenia 2
SN - Senegal 2
SR - Suriname 2
TW - Taiwan 2
UG - Uganda 2
AD - Andorra 1
AM - Armenia 1
BA - Bosnia-Erzegovina 1
BB - Barbados 1
BH - Bahrain 1
BN - Brunei Darussalam 1
DO - Repubblica Dominicana 1
GA - Gabon 1
GR - Grecia 1
Totale 24.498
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Città #
Ashburn 1.202
Singapore 1.139
Chandler 999
Dallas 948
Fairfield 710
Munich 656
Des Moines 655
Jacksonville 654
Hong Kong 528
Dublin 457
Boardman 416
New York 352
Seattle 346
Kraków 338
Menlo Park 325
Houston 318
Wilmington 316
Woodbridge 301
Helsinki 284
Ancona 266
Beijing 247
Cambridge 239
Redmond 235
Marche 195
Ann Arbor 184
Los Angeles 169
Lawrence 164
Princeton 164
San Mateo 152
Milan 147
Centro 143
Abidjan 141
The Dalles 122
Hefei 109
Moscow 108
Turin 98
Rome 89
São Paulo 81
Chicago 73
Ottawa 73
Ho Chi Minh City 72
San Diego 70
Mexico City 52
London 48
Buffalo 47
Guangzhou 46
Turku 45
Shanghai 43
Tolentino 42
Washington 40
Nuremberg 38
Amsterdam 37
Hanoi 36
Vienna 35
Warsaw 34
Columbus 33
Pune 33
Santa Clara 33
Florence 32
Brussels 31
Tokyo 31
Rio de Janeiro 30
Denver 28
Johannesburg 28
Montreal 28
Osimo 28
Shenzhen 28
Brooklyn 27
Falls Church 26
Frankfurt am Main 25
Naples 25
Phoenix 25
Stockholm 25
Wuhan 25
Bologna 24
Norwalk 24
Sassari 24
Strasbourg 24
Brasília 23
Orem 22
San Francisco 22
Toronto 22
Boydton 21
Palermo 21
Atlanta 20
Jyväskylä 20
Salt Lake City 20
Boston 19
Council Bluffs 17
Belo Horizonte 16
Bari 15
Castelfidardo 15
Chennai 15
Elk Grove Village 15
Jiaxing 14
Rimini 14
Tashkent 13
Avellino 12
Cagliari 12
Kilburn 12
Totale 15.845
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Nome #
Microbiological characterization of Gioddu, an Italian fermented milk 503
Gioddu: dalla tradizione italiana un latte fermentato con proprietà funzionali simili al kefir? [Gioddu: from the Italian tradition, a functional kefir-like fermented milk?] 450
Microbial communities and volatile profile of Queijo de Azeitão PDO cheese, a traditional Mediterranean thistle-curdled cheese from Portugal 408
Direct detection of antibiotic resistance genes in specimens of chicken and pork meat 306
null 304
The bacterial biota of laboratory-reared edible mealworms (Tenebrio molitor L.): from feed to frass 293
Prevalence of histidine decarboxylase genes of Gram-positive bacteria in surströmming as revealed by qPCR 270
Evaluation of the inhibitory activity of essential oils against spoilage yeasts and their potential application in yogurt 263
Il formaggio Caciofiore prodotto nelle Marche: influenza del caglio da cardo sulle dinamiche microbiche 259
Microbial dynamics of model Fabriano-like fermented sausages as affected by starter cultures, nitrates and nitrites 242
Bread enriched with cricket powder (Acheta domesticus): A technological, microbiological and nutritional evaluation 230
Isolation and molecular characterization of antibiotic-resistant lactic acid bacteria from poultry and swine meat products 229
Microbial Dynamics of a Specialty Italian Raw Ewe’s Milk Cheese Curdled with Extracts from Spontaneous and Cultivated Onopordum tauricum Willd 228
The Microbial Diversity of Non-Korean Kimchi as Revealed by Viable Counting and Metataxonomic Sequencing 215
Insect-based dinner products for meat substitution in ordinary diets: Developing the quality criteria and experimental products for consumer interventions 205
Spotlight on autochthonous microbiota, morpho-textural characteristics, and volatilome of a traditional Polish cold-smoked raw sausage 201
Anti-staling agents for baking industry [Coadiuvanti tecnologici anti-raffermAmento per l’industria dei lievitati da forno] 201
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 187
The potential of edible insects: microbiological features [Il potenziale degli insetti edibili: aspetti microbiologici] 186
Vegetable By-Products from Industrial Processing: From Waste to Functional Ingredient Through Fermentation 184
The occurrence of beer spoilage lactic acid bacteria in craft beer production 182
Insight into the proximate composition and microbial diversity of edible insects marketed in the European Union 182
Current knowledge on the microbiota of edible insects intended for human consumption: A state-of-the-art review 180
Spore-forming bacteria in insect-based foods 179
Black Soldier Fly (Hermetia illucens) reared on roasted coffee by-product and Schizochytrium sp. as a sustainable terrestrial ingredient for aquafeeds production 177
Exploitation of sea fennel (Crithmum maritimum L.) for manufacturing of novel high-value fermented preserves 177
Microbial Diversity of Type I Sourdoughs Prepared and Back-Slopped with Wholemeal and Refined Soft (Triticum aestivum) Wheat Flours 176
Yeast and mould dynamics in Caciofiore della Sibilla cheese coagulated with an aqueous extract of Carlina acanthifolia All. 171
Effect of inoculated azotobacteria and Phanerochaete chrysosporium on the composting of olive pomace: Microbial community dynamics and phenols evolution 171
Exploitation of Tenebrio molitor larvae as biological factories for human probiotics, an exploratory study 171
Valorization of Foods: From Tradition to Innovation 168
Revealing the microbiota of marketed edible insects through PCR-DGGE, metagenomic sequencing and real-time PCR 167
Barley flour exploitation in sourdough bread-making: a technological, nutritional and sensory evaluation. 166
A glimpse into the microbiota of marketed ready-to-eat crickets (Acheta domesticus) 166
Bacteria and yeast microbiota in milk kefir grains from different Italian regions 165
The microbiota of marketed processed edible insects as revealed by high-throughput sequencing 165
Addition of olive pomace to feeding substrate affects growth performance and nutritional value of mealworm (Tenebrio molitor L.) larvae 163
Bacterial and fungal communities of Gioddu as revealed by PCR-DGGE analysis 162
Getting insight into the prevalence of antibiotic resistance genes in specimens of marketed edible insects 160
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 157
Distribution of transferable antibiotic resistance genes in laboratory-reared edible mealworms (Tenebrio molitor L.) 157
Discovering microbiota and volatile compounds of surströmming, the traditional Swedish sour herring 156
Selezione di starter per la produzione di nuove conserve fermentate a base di finocchio marino (Crithmum marititimum L.) 155
Protein fortification with mealworm (Tenebrio molitor L.) powder: effect on textural, microbiological, nutritional and sensory features of bread 154
Microbial dynamics in rearing trials of Hermetia illucens larvae fed coffee silverskin and microalgae 152
The biological potential of kefir: preliminary studies of the microbiota of italian kefir grains [Il potenziale biologico del kefir: studi preliminari del microbiota di grani di kefir italiani] 150
Unveiling hákarl: a study of the microbiota of the traditional Icelandic fermented fish 149
Study of kefir drinks produced by backslopping method using kefir grains from Bosnia and Herzegovina: microbial dynamics and volatilome profile 148
Effects of water absorption and surface roughness on the bioreceptivity of ETICS compared to clay bricks 147
Zebrafish (Danio rerio) physiological and behavioural responses to insect-based diets: a multidisciplinary approach 144
An eight-year report on the implementation of HACCP in a University canteen: Impact on the microbiological quality of meals 144
Physiological responses of Siberian sturgeon (Acipenser baerii) juveniles fed on full-fat insect-based diet in an aquaponic system 143
Bacillus cereus foodborne outbreaks in mass catering 141
Occurrence of antibiotic resistance genes in the fecal DNA of healthy omnivores, ovo-lacto vegetarians and vegans 139
Cricket Powder-Based Bread: A Real Opportunity for Dietary High Quality Nutrients Intake? 139
Antifungal activity of essential oils on yeast isolates from filling creams [Attività anti fungina di oli essenziali su isolati di lievito da creme di farcitura] 139
Isatis tinctoria L.: biomass production and indigo dye yield as influenced by mineral or organic nitrogen fertilization. 139
Anti-staling agents for bakery industry [Coadiuvanti tecnologici anti-raffermamento per l'industria dei lievitati da forno]. 138
Erythromycin-resistant lactic acid bacteria in the healthy gut of vegans, ovo-lacto vegetarians and omnivores 137
Lesser mealworm (Alphitobius diaperinus) powder as a novel baking ingredient for manufacturing high-protein, mineral-dense snacks 137
Trends in the microbial contamination of bovine, ovine and swine carcasses in three small-scale abattoirs in central Italy: A four-year monitoring 135
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
Bacterial dynamics in a raw cow's milk Caciotta cheese manufactured with aqueous extract of Cynara cardunculus dried flowers. 131
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 131
Selection of cereal-sourced lactic acid bacteria as candidate starters for the baking industry 131
Evaluation of inhibitory effect of TiO2 nanocoatings against microalgal growth on clay brick façades under weak UV exposure conditions 130
The microbiota of fresh mealworms as revealed by PCR-DGGE 127
Bioluminescence ATP monitoring for the routine assessment of food contact surface cleanliness in a University canteen 126
Brettanomyces spoilage in Albanian wines assessed by culture-dependent and culture-independent methods 126
Unpasteurised commercial boza as a source of microbial diversity 125
Occurrence of transferable antibiotic resistances in commercialized ready-to-eat mealworms (Tenebrio molitor L.) 125
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] 123
Exploratory study on the occurrence and dynamics of yeast-mediated nicotinamide riboside production in craft beer 123
Research progress in the use of lactic acid bacteria as natural biopreservatives against Pseudomonas spp. in meat and meat products: A review 122
Fermented fish and fermented fish-based products, an ever-growing source of microbial diversity: a literature review 122
Trends in the quality and hygiene parameters of bulk Italian Mediterranean buffalo (Bubalus bubalis) milk: a three year study 122
Occurrence of Listeria monocytogenes in salami manufactured in the Marche Region (central Italy). 121
Monitoring of the HACCP system in mass catering: a case study [La verifica del sistema HACCP nella ristorazione collettiva: un caso studio] 121
Smoked sausages of bovine meat produced in North Macedonia as a source of pro-technological lactic acid bacteria and coagulase-negative cocci 120
Hermetia illucens in diets for zebrafish (Danio rerio): A study of bacterial diversity by using PCR-DGGE andmetagenomic sequencing 119
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.)] 117
Transferable antibiotic resistances in marketed edible grasshoppers (Locusta migratoria migratorioides) 116
Effect of temperature and relative humidity on algae biofouling on different fired brick surfaces 115
Proximate composition and microbiological characterization of fresh mealworms (Tenebrio molitor L.) 115
Investigating antibiotic resistance genes in marketed ready-to-eat small crickets (Acheta domesticus) 114
Quantification of antibiotic resistance genes in Siberian sturgeons (Acipenser baerii) fed Hermetia illucens-based diet 114
Indoor air quality in mass catering plants: Occurrence of airborne eumycetes in a university canteen 113
Integrated biological approaches for olive mill wastewater treatment and agricultural exploitation 113
Fermentation of Microalgal Biomass for Innovative Food Production 112
PCR-DGGE for the profiling of cheese bacterial communities: strengths and weaknesses of a poorly explored combined approach 112
The occurrence of spoilage yeasts in cream-filled bakery products 111
Insight into the bacterial diversity of fermentation woad dye vats as revealed by PCR-DGGE and pyrosequencing 111
Portuguese cacholeira blood sausage: a first taste of its microbiota and volatile organic compounds 109
Exploratory Study on Histamine Content and Histidine Decarboxylase Genes of Gram-positive Bacteria in Hákarl 109
Prevalence and risk factors for thermotolerant species of Campylobacter in poultry meat at retail in Europe 108
Occurrence of Antibiotic Resistance Genes in Hermetia illucens Larvae Fed Coffee Silverskin Enriched with Schizochytrium limacinum or Isochrysis galbana Microalgae 107
Investigation of the dominant microbiota in ready-to-eat grasshoppers and mealworms and quantification of carbapenem resistance genes by qPCR 106
Real-time PCR detection and quantification of selected transferable antibiotic resistance genes in fresh edible insects from Belgium and the Netherlands 105
Totale 16.551
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Categoria #
all - tutte 103.833
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 103.833
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20212.129 0 0 0 0 0 155 256 475 286 491 308 158
2021/20221.732 99 371 43 43 23 70 83 114 102 195 221 368
2022/20233.473 236 327 226 299 228 916 25 207 664 26 202 117
2023/20242.246 311 66 143 270 269 490 65 125 41 113 72 281
2024/20255.892 435 371 282 280 290 587 938 515 944 362 496 392
2025/20265.209 841 860 964 1.030 1.367 147 0 0 0 0 0 0
Totale 25.206