IRIS
GAROFALO, Cristiana
 Distribuzione geografica
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Continente #
NA - Nord America 6.446
EU - Europa 3.913
AS - Asia 479
SA - Sud America 17
AF - Africa 8
OC - Oceania 6
Continente sconosciuto - Info sul continente non disponibili 5
Totale 10.874
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Nazione #
US - Stati Uniti d'America 6.324
IT - Italia 1.462
UA - Ucraina 489
IE - Irlanda 405
SE - Svezia 398
FR - Francia 260
DE - Germania 236
PL - Polonia 213
DK - Danimarca 159
TR - Turchia 135
SG - Singapore 119
CA - Canada 118
GB - Regno Unito 101
FI - Finlandia 99
KR - Corea 81
CN - Cina 66
IN - India 36
BE - Belgio 32
NL - Olanda 16
JP - Giappone 15
AT - Austria 11
BR - Brasile 10
HK - Hong Kong 10
PE - Perù 7
EU - Europa 5
HR - Croazia 4
ID - Indonesia 4
MX - Messico 4
RO - Romania 4
RU - Federazione Russa 4
AU - Australia 3
CH - Svizzera 3
ES - Italia 3
HU - Ungheria 3
MY - Malesia 3
NZ - Nuova Zelanda 3
PH - Filippine 3
SK - Slovacchia (Repubblica Slovacca) 3
AL - Albania 2
CI - Costa d'Avorio 2
DZ - Algeria 2
MK - Macedonia 2
EG - Egitto 1
GH - Ghana 1
GR - Grecia 1
IL - Israele 1
KH - Cambogia 1
LB - Libano 1
LU - Lussemburgo 1
LV - Lettonia 1
MA - Marocco 1
PK - Pakistan 1
SI - Slovenia 1
TW - Taiwan 1
UZ - Uzbekistan 1
VN - Vietnam 1
ZW - Zimbabwe 1
Totale 10.874
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Città #
Chandler 821
Jacksonville 535
Des Moines 530
Fairfield 512
Ashburn 405
Dublin 368
Menlo Park 325
Wilmington 249
New York 237
Houston 213
Woodbridge 213
Kraków 203
Seattle 191
Boardman 182
Redmond 170
Marche 166
Cambridge 157
Ann Arbor 145
Lawrence 135
Princeton 135
San Mateo 125
Ottawa 103
Milan 86
Turin 81
Centro 80
Ancona 53
San Diego 49
Beijing 43
Washington 31
Rome 29
Tolentino 27
Boydton 25
Falls Church 25
Brussels 24
Pune 24
Strasbourg 24
Helsinki 23
Norwalk 19
London 18
Sassari 18
Naples 16
Bologna 12
Castelfidardo 12
Redwood City 12
Rimini 12
Florence 11
Pavia 11
Padova 10
Palermo 10
Ascoli Piceno 9
Coimbatore 9
Osimo 9
Toronto 9
Kilburn 8
Lariano 8
New Bedfont 8
Vittuone 8
Casoria 7
Filottrano 7
Istanbul 7
Izmir 7
Kagoya 7
Porto San Giorgio 7
Véry 7
Bari 6
Cagliari 6
Caserta 6
Edinburgh 6
Fano 6
Fermo 6
Hanover 6
Monfalcone 6
Pesaro 6
San Benedetto del Tronto 6
Squinzano 6
Catania 5
Central 5
Chiaravalle 5
Iesi 5
Jesi 5
Lanciano 5
Meppel 5
Nanjing 5
Parma 5
Piagge 5
Recanati 5
San Giorgio A Cremano 5
Sicily 5
Soliera 5
Torino 5
Acton 4
Andover 4
Biassono 4
Bogor 4
Casa Polverara 4
Hyde Park 4
Lima 4
Livorno 4
Monserrato 4
Perugia 4
Totale 7.203
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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?] 179
Softness of Panettone: the results of an applied study [Sofficità del Panettone: i risultati di una ricerca applicata] 162
Anti-staling agents for baking industry [Coadiuvanti tecnologici anti-raffermAmento per l’industria dei lievitati da forno] 144
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 132
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] 128
Getting insight into the prevalence of antibiotic resistance genes in specimens of marketed edible insects 125
The occurrence of beer spoilage lactic acid bacteria in craft beer production 123
Impact of thistle rennet from Carlina acanthifolia All. subsp. acanthifolia on bacterial diversity and dynamics of a specialty Italian raw ewes' milk cheese 123
The potential of edible insects: microbiological features [Il potenziale degli insetti edibili: aspetti microbiologici] 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
Microbial Diversity of Type I Sourdoughs Prepared and Back-Slopped with Wholemeal and Refined Soft (Triticum aestivum) Wheat Flours 119
Barley flour exploitation in sourdough bread-making: a technological, nutritional and sensory evaluation. 117
Effect of inoculated azotobacteria and Phanerochaete chrysosporium on the composting of olive pomace: Microbial community dynamics and phenols evolution 116
Breve descrizione dei principali gruppi microbici: Funghi filamentosi 114
Microbial dynamics in rearing trials of Hermetia illucens larvae fed coffee silverskin and microalgae 113
Exploitation of sea fennel (Crithmum maritimum L.) for manufacturing of novel high-value fermented preserves 113
Bacteria and yeast microbiota in milk kefir grains from different Italian regions 112
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 107
Direct detection of antibiotic resistance genes in specimens of chicken and pork meat 106
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 102
PCR-DGGE analysis of lactic acid bacteria and yeast dynamics during the production processes of three varieties of Panettone 100
Evaluation of the inhibitory activity of essential oils against spoilage yeasts and their potential application in yogurt 100
Unpasteurised commercial boza as a source of microbial diversity 98
Transferable antibiotic resistances in marketed edible grasshoppers (Locusta migratoria migratorioides) 97
Bacterial and fungal communities of Gioddu as revealed by PCR-DGGE analysis 96
Anti-staling agents for bakery industry [Coadiuvanti tecnologici anti-raffermamento per l'industria dei lievitati da forno]. 95
Unveiling hákarl: a study of the microbiota of the traditional Icelandic fermented fish 94
Study of kefir drinks produced by backslopping method using kefir grains from Bosnia and Herzegovina: microbial dynamics and volatilome profile 94
Selezione di starter per la produzione di nuove conserve fermentate a base di finocchio marino (Crithmum marititimum L.) 94
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
Erythromycin-resistant lactic acid bacteria in the healthy gut of vegans, ovo-lacto vegetarians and omnivores 92
Occurrence of antibiotic resistance genes in the fecal DNA of healthy omnivores, ovo-lacto vegetarians and vegans 89
Cricket Powder-Based Bread: A Real Opportunity for Dietary High Quality Nutrients Intake? 89
Lesser mealworm (Alphitobius diaperinus) powder as a novel baking ingredient for manufacturing high-protein, mineral-dense snacks 89
A glimpse into the microbiota of marketed ready-to-eat crickets (Acheta domesticus) 88
Microbial communities and volatile profile of Queijo de Azeitão PDO cheese, a traditional Mediterranean thistle-curdled cheese from Portugal 87
Real-time PCR detection and quantification of selected transferable antibiotic resistance genes in fresh edible insects from Belgium and the Netherlands 86
Indoor air quality in mass catering plants: Occurrence of airborne eumycetes in a university canteen 84
PCR-DGGE for the profiling of cheese bacterial communities: strengths and weaknesses of a poorly explored combined approach 84
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
Insight into the bacterial diversity of fermentation woad dye vats as revealed by PCR-DGGE and pyrosequencing 81
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
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] 80
Discovering microbiota and volatile compounds of surströmming, the traditional Swedish sour herring 80
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
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 79
Valutazione della performance di panificazione e complessità microbica di madri acide con farina d’orzo 78
Purification and characterization of yeast mitochondrial initiation factor 2 77
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
Microbial dynamics of model Fabriano-like fermented sausages as affected by starter cultures, nitrates and nitrites 77
Bioluminescence ATP monitoring for the routine assessment of food contact surface cleanliness in a University canteen 76
Proximate composition and microbiological characterization of fresh mealworms (Tenebrio molitor L.) 76
Initiation factors in the early events of mRNA translation in bacteria. 75
Investigation of the dominant microbiota in ready-to-eat grasshoppers and mealworms and quantification of carbapenem resistance genes by qPCR 75
Tracciabilità dei formaggi artigianali da latte crudo della regione Marche: un approccio preliminare. 74
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
Translation initiation factor IF3: two domains, five functions, one mechanism? 70
Studio della complessita’ microbica di madri acide selezionate impiegate nella panificazione con farina d’orzo 70
Exploratory study on the occurrence and dynamics of yeast-mediated nicotinamide riboside production in craft beer 69
Valorizzazione di formaggi tradizionali della Regione Marche 68
Exploratory Study on Histamine Content and Histidine Decarboxylase Genes of Gram-positive Bacteria in Hákarl 68
Mapping the active sites of bacterial translation initiation factor IF3 66
Quantification of antibiotic resistance genes in Siberian sturgeons (Acipenser baerii) fed Hermetia illucens-based diet 66
Characterization of the C2 subdomain of yeast mitochondrial initiation factor 2 65
Brettanomyces spoilage in Albanian wines assessed by culture-dependent and culture-independent methods 65
Isolation and molecular characterization of antibiotic-resistant lactic acid bacteria from poultry and swine meat products 63
Distribution of Antibiotic Resistance Genes in the Saliva of Healthy Omnivores, Ovo-Lacto-Vegetarians, and Vegans 63
null 63
Response of lactic acid bacteria to milk fortification with dietary zinc salts 61
Biodiversity of the sourdough lactic acid bacteria from bakery products manufactured in the Marche region (Central Italy) 60
Characterization of Lactobacillus helveticus strains producing antihypertensive peptides by RAPD and inverse-PCR of IS elements 60
null 60
Microbial diversity, morpho-textural characterization, and volatilome profile of the Portuguese thistle-curdled cheese Queijo da Beira Baixa PDO 60
Diffusione di geni di antibiotico resistenza nelle filiere produttive di alimenti di origine animale. 59
Valorizzazione di formaggi a latte crudo della regione Marche. 59
Antifungal activity of sourdough lactic acid bacteria for the biopreservation of baked goods. 58
Investigating antibiotic resistance genes in marketed ready-to-eat small crickets (Acheta domesticus) 58
Microbiological and technological characterization of sourdoughs destined for bread-making with barley flour 57
Characterization and exploitation of sourdough lactic acid bacteria from bakery products manufacturing in the Marche region (Central Italy). 57
Studio dell'ecologia microbica di boza Bulgara mediante tecniche coltura-dipendenti e PCR-DGGE. 57
Ecology of lactic acid bacteria and coagulase negative cocci in fermented dry sausages manufactured in Italy and other Mediterranean countries: an overview 56
Caratterizzazione fisico-chimica e microbiologica di una produzione a latte crudo di Caciotta della regione Marche. 56
null 56
Probing domain folding on Escherichia coli ribosomes 54
Caratterizzazione fisico-chimica e microbiologica di una produzione a latte crudo di Caprino della regione Marche 54
Quality and safety of traditional foods: The role of microbiology [Qualità e sicurezza dei prodotti tipici: Il ruolo della Microbiologia Agraria] 54
Totale 9.174
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Categoria #
all - tutte 44.767
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 44.767
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/201966 0 0 0 0 0 0 0 0 0 21 7 38
2019/2020910 37 19 102 12 127 5 133 21 140 76 33 205
2020/20212.626 166 168 269 23 184 121 187 431 252 422 277 126
2021/20221.374 65 322 36 41 30 45 76 90 84 108 162 315
2022/20232.964 188 269 185 259 202 773 25 180 560 28 197 98
2023/20241.610 274 64 113 249 233 415 54 101 38 69 0 0
Totale 11.219