IRIS
OSIMANI, Andrea
 Distribuzione geografica
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Continente #
NA - Nord America 13.977
EU - Europa 8.812
AS - Asia 6.300
SA - Sud America 1.317
AF - Africa 362
OC - Oceania 20
Continente sconosciuto - Info sul continente non disponibili 7
Totale 30.795
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Nazione #
US - Stati Uniti d'America 13.637
IT - Italia 2.773
SG - Singapore 2.361
CN - Cina 1.196
DE - Germania 1.055
BR - Brasile 1.040
VN - Vietnam 996
RU - Federazione Russa 883
FR - Francia 798
UA - Ucraina 624
HK - Hong Kong 615
IE - Irlanda 502
FI - Finlandia 474
SE - Svezia 412
PL - Polonia 407
GB - Regno Unito 241
TR - Turchia 213
DK - Danimarca 211
CA - Canada 182
IN - India 178
CI - Costa d'Avorio 146
NL - Olanda 141
BD - Bangladesh 131
KR - Corea 118
MX - Messico 117
AR - Argentina 96
JP - Giappone 82
IQ - Iraq 72
ZA - Sudafrica 66
ID - Indonesia 63
AT - Austria 57
ES - Italia 54
MA - Marocco 48
BE - Belgio 45
EC - Ecuador 39
CO - Colombia 36
PH - Filippine 31
UZ - Uzbekistan 30
PK - Pakistan 28
PE - Perù 26
VE - Venezuela 26
MY - Malesia 24
TN - Tunisia 24
CL - Cile 23
DZ - Algeria 19
LT - Lituania 18
TH - Thailandia 18
EG - Egitto 15
LB - Libano 15
KE - Kenya 14
SA - Arabia Saudita 14
AE - Emirati Arabi Uniti 13
AU - Australia 13
JO - Giordania 13
PY - Paraguay 13
CH - Svizzera 12
RO - Romania 12
PT - Portogallo 11
KZ - Kazakistan 10
UY - Uruguay 10
CR - Costa Rica 9
MD - Moldavia 9
AL - Albania 8
AZ - Azerbaigian 8
HU - Ungheria 8
NP - Nepal 8
PA - Panama 8
CZ - Repubblica Ceca 7
GR - Grecia 7
HR - Croazia 7
IL - Israele 7
PS - Palestinian Territory 7
RS - Serbia 7
TW - Taiwan 7
EU - Europa 6
GE - Georgia 6
NG - Nigeria 6
NZ - Nuova Zelanda 6
BG - Bulgaria 5
BO - Bolivia 5
ET - Etiopia 5
IR - Iran 5
KW - Kuwait 5
SK - Slovacchia (Repubblica Slovacca) 5
BA - Bosnia-Erzegovina 4
BB - Barbados 4
DO - Repubblica Dominicana 4
GT - Guatemala 4
HN - Honduras 4
MZ - Mozambico 4
SN - Senegal 4
GH - Ghana 3
KG - Kirghizistan 3
LK - Sri Lanka 3
LV - Lettonia 3
ME - Montenegro 3
NI - Nicaragua 3
OM - Oman 3
SR - Suriname 3
SV - El Salvador 3
Totale 30.757
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Città #
Ashburn 2.290
Singapore 1.443
Chandler 999
Dallas 964
Fairfield 710
Des Moines 657
Munich 656
Jacksonville 655
San Jose 655
Hong Kong 587
Dublin 459
Boardman 425
New York 396
Seattle 347
Ho Chi Minh City 343
Kraków 338
Houston 326
Menlo Park 325
Wilmington 316
Helsinki 310
Woodbridge 303
Beijing 284
Ancona 259
Cambridge 239
Redmond 235
Hanoi 231
Milan 221
The Dalles 205
Marche 195
Los Angeles 194
Lauterbourg 186
Ann Arbor 184
Lawrence 164
Princeton 164
San Mateo 152
Moscow 147
Council Bluffs 146
Abidjan 143
Centro 143
Hefei 111
São Paulo 105
Turin 102
Rome 101
Chicago 81
Orem 75
Ottawa 75
San Diego 71
Mexico City 61
London 58
Santa Clara 58
Buffalo 57
Shanghai 55
Amsterdam 50
Tokyo 49
Guangzhou 48
Warsaw 46
Haiphong 45
Turku 45
Nuremberg 44
Da Nang 43
Tolentino 42
Washington 42
Frankfurt am Main 39
Naples 39
Rio de Janeiro 39
Shenzhen 39
Johannesburg 38
Columbus 37
Florence 37
Brussels 35
Chennai 35
Vienna 34
Denver 33
Montreal 33
Pune 33
Toronto 32
Baghdad 30
Bologna 30
Brooklyn 30
Stockholm 29
Wuhan 28
Osimo 27
Phoenix 27
Atlanta 26
Falls Church 26
Sassari 26
Tashkent 26
Strasbourg 25
Norwalk 24
San Francisco 24
Brasília 23
Boston 22
Palermo 22
Belo Horizonte 21
Boydton 21
Bari 20
Cagliari 20
Jyväskylä 20
Manchester 20
Miano 20
Totale 19.550
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Nome #
Microbiological characterization of Gioddu, an Italian fermented milk 549
Gioddu: dalla tradizione italiana un latte fermentato con proprietà funzionali simili al kefir? [Gioddu: from the Italian tradition, a functional kefir-like fermented milk?] 538
Microbial communities and volatile profile of Queijo de Azeitão PDO cheese, a traditional Mediterranean thistle-curdled cheese from Portugal 438
Fate of Escherichia coli artificially inoculated in Tenebrio molitor L. larvae rearing chain for human consumption 352
Direct detection of antibiotic resistance genes in specimens of chicken and pork meat 334
The bacterial biota of laboratory-reared edible mealworms (Tenebrio molitor L.): from feed to frass 334
Evaluation of the inhibitory activity of essential oils against spoilage yeasts and their potential application in yogurt 308
Prevalence of histidine decarboxylase genes of Gram-positive bacteria in surströmming as revealed by qPCR 295
Il formaggio Caciofiore prodotto nelle Marche: influenza del caglio da cardo sulle dinamiche microbiche 290
Microbial dynamics of model Fabriano-like fermented sausages as affected by starter cultures, nitrates and nitrites 279
Bread enriched with cricket powder (Acheta domesticus): A technological, microbiological and nutritional evaluation 273
Microbial Dynamics of a Specialty Italian Raw Ewe’s Milk Cheese Curdled with Extracts from Spontaneous and Cultivated Onopordum tauricum Willd 265
Isolation and molecular characterization of antibiotic-resistant lactic acid bacteria from poultry and swine meat products 254
The Microbial Diversity of Non-Korean Kimchi as Revealed by Viable Counting and Metataxonomic Sequencing 249
Lacto-fermented garlic handcrafted in the Lower Silesia Region (Poland): Microbial diversity, morpho-textural traits, and volatile compounds 246
Anti-staling agents for baking industry [Coadiuvanti tecnologici anti-raffermAmento per l’industria dei lievitati da forno] 238
Microbial Diversity of Type I Sourdoughs Prepared and Back-Slopped with Wholemeal and Refined Soft (Triticum aestivum) Wheat Flours 238
The occurrence of beer spoilage lactic acid bacteria in craft beer production 231
Insect-based dinner products for meat substitution in ordinary diets: Developing the quality criteria and experimental products for consumer interventions 230
Vegetable By-Products from Industrial Processing: From Waste to Functional Ingredient Through Fermentation 229
Bacteria and yeast microbiota in milk kefir grains from different Italian regions 228
Spotlight on autochthonous microbiota, morpho-textural characteristics, and volatilome of a traditional Polish cold-smoked raw sausage 226
Exploitation of sea fennel (Crithmum maritimum L.) for manufacturing of novel high-value fermented preserves 220
Fermented fish and fermented fish-based products, an ever-growing source of microbial diversity: a literature review 215
Current knowledge on the microbiota of edible insects intended for human consumption: A state-of-the-art review 214
Spore-forming bacteria in insect-based foods 214
Insight into the proximate composition and microbial diversity of edible insects marketed in the European Union 212
A glimpse into the microbiota of marketed ready-to-eat crickets (Acheta domesticus) 212
Research progress in the use of lactic acid bacteria as natural biopreservatives against Pseudomonas spp. in meat and meat products: A review 211
Bacterial and fungal communities of Gioddu as revealed by PCR-DGGE analysis 211
Black Soldier Fly (Hermetia illucens) reared on roasted coffee by-product and Schizochytrium sp. as a sustainable terrestrial ingredient for aquafeeds production 210
Exploitation of Tenebrio molitor larvae as biological factories for human probiotics, an exploratory study 208
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
The potential of edible insects: microbiological features [Il potenziale degli insetti edibili: aspetti microbiologici] 205
Effect of inoculated azotobacteria and Phanerochaete chrysosporium on the composting of olive pomace: Microbial community dynamics and phenols evolution 204
Revealing the microbiota of marketed edible insects through PCR-DGGE, metagenomic sequencing and real-time PCR 203
Valorization of Foods: From Tradition to Innovation 203
The microbiota of marketed processed edible insects as revealed by high-throughput sequencing 199
Yeast and mould dynamics in Caciofiore della Sibilla cheese coagulated with an aqueous extract of Carlina acanthifolia All. 198
Addition of olive pomace to feeding substrate affects growth performance and nutritional value of mealworm (Tenebrio molitor L.) larvae 196
Barley flour exploitation in sourdough bread-making: a technological, nutritional and sensory evaluation. 191
Study of kefir drinks produced by backslopping method using kefir grains from Bosnia and Herzegovina: microbial dynamics and volatilome profile 191
Discovering microbiota and volatile compounds of surströmming, the traditional Swedish sour herring 191
Protein fortification with mealworm (Tenebrio molitor L.) powder: effect on textural, microbiological, nutritional and sensory features of bread 190
Distribution of transferable antibiotic resistance genes in laboratory-reared edible mealworms (Tenebrio molitor L.) 190
Microbial dynamics in rearing trials of Hermetia illucens larvae fed coffee silverskin and microalgae 189
Physiological responses of Siberian sturgeon (Acipenser baerii) juveniles fed on full-fat insect-based diet in an aquaponic system 187
Impact of thistle rennet from Carlina acanthifolia All. subsp. acanthifolia on bacterial diversity and dynamics of a specialty Italian raw ewes' milk cheese 185
Selezione di starter per la produzione di nuove conserve fermentate a base di finocchio marino (Crithmum marititimum L.) 183
Quantitative assessment of transferable antibiotic resistance genes in zebrafish (Danio rerio) fed Hermetia illucens-based feed 183
Effects of water absorption and surface roughness on the bioreceptivity of ETICS compared to clay bricks 181
Lesser mealworm (Alphitobius diaperinus) powder as a novel baking ingredient for manufacturing high-protein, mineral-dense snacks 181
Zebrafish (Danio rerio) physiological and behavioural responses to insect-based diets: a multidisciplinary approach 180
Exploitation of black olive (Olea europaea L. cv. Piantone di Mogliano) pomace for the production of high-value bread 179
Getting insight into the prevalence of antibiotic resistance genes in specimens of marketed edible insects 179
Unveiling hákarl: a study of the microbiota of the traditional Icelandic fermented fish 179
Erythromycin-resistant lactic acid bacteria in the healthy gut of vegans, ovo-lacto vegetarians and omnivores 178
Brettanomyces spoilage in Albanian wines assessed by culture-dependent and culture-independent methods 177
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] 176
Bacillus cereus foodborne outbreaks in mass catering 175
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 174
Bioluminescence ATP monitoring for the routine assessment of food contact surface cleanliness in a University canteen 168
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] 167
An eight-year report on the implementation of HACCP in a University canteen: Impact on the microbiological quality of meals 166
Evaluation of inhibitory effect of TiO2 nanocoatings against microalgal growth on clay brick façades under weak UV exposure conditions 163
Occurrence of antibiotic resistance genes in the fecal DNA of healthy omnivores, ovo-lacto vegetarians and vegans 163
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) 162
Selection of cereal-sourced lactic acid bacteria as candidate starters for the baking industry 162
Smoked sausages of bovine meat produced in North Macedonia as a source of pro-technological lactic acid bacteria and coagulase-negative cocci 161
Bacterial dynamics in a raw cow's milk Caciotta cheese manufactured with aqueous extract of Cynara cardunculus dried flowers. 159
Croatian white grape variety Maraština: First taste of its indigenous mycobiota 158
Fermentation of Microalgal Biomass for Innovative Food Production 158
Isatis tinctoria L.: biomass production and indigo dye yield as influenced by mineral or organic nitrogen fertilization. 158
Exploratory study on the occurrence and dynamics of yeast-mediated nicotinamide riboside production in craft beer 158
Anti-staling agents for bakery industry [Coadiuvanti tecnologici anti-raffermamento per l'industria dei lievitati da forno]. 156
Hermetia illucens in diets for zebrafish (Danio rerio): A study of bacterial diversity by using PCR-DGGE andmetagenomic sequencing 156
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] 154
Trends in the microbial contamination of bovine, ovine and swine carcasses in three small-scale abattoirs in central Italy: A four-year monitoring 154
Trends in the quality and hygiene parameters of bulk Italian Mediterranean buffalo (Bubalus bubalis) milk: a three year study 154
Investigating antibiotic resistance genes in marketed ready-to-eat small crickets (Acheta domesticus) 154
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.)] 153
Quantification of antibiotic resistance genes in Siberian sturgeons (Acipenser baerii) fed Hermetia illucens-based diet 151
Occurrence of transferable antibiotic resistances in commercialized ready-to-eat mealworms (Tenebrio molitor L.) 148
The microbiota of fresh mealworms as revealed by PCR-DGGE 145
Investigation of the dominant microbiota in ready-to-eat grasshoppers and mealworms and quantification of carbapenem resistance genes by qPCR 144
Unpasteurised commercial boza as a source of microbial diversity 142
Exploratory Study on Histamine Content and Histidine Decarboxylase Genes of Gram-positive Bacteria in Hákarl 142
Occurrence of Listeria monocytogenes in salami manufactured in the Marche Region (central Italy). 141
Monitoring of the HACCP system in mass catering: a case study [La verifica del sistema HACCP nella ristorazione collettiva: un caso studio] 141
Comprehensive profiling of smoked cheese from raw goat's milk handcrafted in Lower Silesia (Poland) 138
Effect of temperature and relative humidity on algae biofouling on different fired brick surfaces 138
Occurrence of Antibiotic Resistance Genes in Hermetia illucens Larvae Fed Coffee Silverskin Enriched with Schizochytrium limacinum or Isochrysis galbana Microalgae 138
Portuguese cacholeira blood sausage: a first taste of its microbiota and volatile organic compounds 137
PCR-DGGE for the profiling of cheese bacterial communities: strengths and weaknesses of a poorly explored combined approach 136
Staphylococcus aureus artificially inoculated in mealworm larvae rearing chain for human consumption: Long-term investigation into survival and toxin production 135
Indoor air quality in mass catering plants: Occurrence of airborne eumycetes in a university canteen 135
Insight into the bacterial diversity of fermentation woad dye vats as revealed by PCR-DGGE and pyrosequencing 135
Integrated biological approaches for olive mill wastewater treatment and agricultural exploitation 134
Tetracycline Resistance Genes in the Traditional Swedish Sour Herring surströmming as Revealed Using qPCR 132
Totale 20.057
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Categoria #
all - tutte 120.763
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 120.763
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021158 0 0 0 0 0 0 0 0 0 0 0 158
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
2025/202611.540 841 860 964 1.030 1.307 709 1.920 1.011 1.052 996 474 376
Totale 31.537