IRIS
GAROFALO, Cristiana
 Distribuzione geografica
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Continente #
NA - Nord America 9.233
EU - Europa 6.659
AS - Asia 3.727
SA - Sud America 816
AF - Africa 219
OC - Oceania 15
Continente sconosciuto - Info sul continente non disponibili 5
Totale 20.674
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Nazione #
US - Stati Uniti d'America 8.972
IT - Italia 2.197
SG - Singapore 1.740
DE - Germania 943
CN - Cina 797
BR - Brasile 691
HK - Hong Kong 503
UA - Ucraina 501
RU - Federazione Russa 438
IE - Irlanda 429
FI - Finlandia 423
SE - Svezia 419
FR - Francia 396
PL - Polonia 266
GB - Regno Unito 180
CA - Canada 169
DK - Danimarca 161
VN - Vietnam 155
TR - Turchia 152
CI - Costa d'Avorio 119
NL - Olanda 113
KR - Corea 93
IN - India 80
MX - Messico 76
AR - Argentina 49
AT - Austria 49
JP - Giappone 43
ES - Italia 36
MA - Marocco 35
BE - Belgio 33
ZA - Sudafrica 33
ID - Indonesia 30
BD - Bangladesh 20
PE - Perù 19
CO - Colombia 17
IQ - Iraq 17
AE - Emirati Arabi Uniti 16
PK - Pakistan 16
UZ - Uzbekistan 15
LT - Lituania 13
EC - Ecuador 12
AU - Australia 10
CH - Svizzera 9
TN - Tunisia 9
CL - Cile 8
PY - Paraguay 7
VE - Venezuela 7
EG - Egitto 6
HR - Croazia 6
RO - Romania 6
CZ - Repubblica Ceca 5
EU - Europa 5
HU - Ungheria 5
IL - Israele 5
LB - Libano 5
PH - Filippine 5
PT - Portogallo 5
NG - Nigeria 4
NP - Nepal 4
NZ - Nuova Zelanda 4
PA - Panama 4
SK - Slovacchia (Repubblica Slovacca) 4
AL - Albania 3
CR - Costa Rica 3
JO - Giordania 3
KE - Kenya 3
KW - Kuwait 3
KZ - Kazakistan 3
LV - Lettonia 3
ME - Montenegro 3
MY - Malesia 3
MZ - Mozambico 3
RS - Serbia 3
TT - Trinidad e Tobago 3
UY - Uruguay 3
BG - Bulgaria 2
CY - Cipro 2
DO - Repubblica Dominicana 2
DZ - Algeria 2
GE - Georgia 2
KH - Cambogia 2
LK - Sri Lanka 2
MK - Macedonia 2
SA - Arabia Saudita 2
SR - Suriname 2
TH - Thailandia 2
TW - Taiwan 2
UG - Uganda 2
AD - Andorra 1
AM - Armenia 1
AZ - Azerbaigian 1
BA - Bosnia-Erzegovina 1
BB - Barbados 1
BO - Bolivia 1
BY - Bielorussia 1
GA - Gabon 1
GH - Ghana 1
GR - Grecia 1
HN - Honduras 1
IR - Iran 1
Totale 20.666
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Città #
Singapore 1.092
Ashburn 1.028
Chandler 821
Munich 647
Dallas 551
Jacksonville 535
Des Moines 531
Fairfield 512
Hong Kong 483
Dublin 392
Boardman 360
Menlo Park 325
New York 303
Helsinki 276
Wilmington 257
Seattle 253
Ancona 249
Houston 223
Woodbridge 213
Beijing 211
Kraków 203
Redmond 170
Marche 166
Cambridge 157
Ann Arbor 145
Los Angeles 144
Milan 140
Lawrence 135
Princeton 135
The Dalles 127
San Mateo 125
Abidjan 119
Ottawa 103
Moscow 96
Hefei 94
Rome 90
Turin 90
Centro 80
Chicago 66
São Paulo 62
Ho Chi Minh City 56
Mexico City 52
San Diego 49
London 45
Turku 42
Shanghai 41
Tolentino 41
Warsaw 38
Guangzhou 37
Amsterdam 36
Buffalo 36
Santa Clara 35
Vienna 34
Washington 33
Nuremberg 32
Columbus 30
Florence 29
Hanoi 27
Montreal 27
Tokyo 26
Boydton 25
Brussels 25
Falls Church 25
Johannesburg 25
Frankfurt am Main 24
Naples 24
Osimo 24
Pune 24
Sassari 24
Strasbourg 24
Denver 23
Phoenix 23
Orem 22
Rio de Janeiro 22
Brasília 21
Brooklyn 21
Stockholm 21
Jyväskylä 20
Toronto 20
Wuhan 20
Bologna 19
Boston 19
Norwalk 19
San Francisco 19
Shenzhen 18
Atlanta 17
Palermo 17
Salt Lake City 15
Jiaxing 14
Poplar 14
Cagliari 13
Chennai 13
Redwood City 13
Castelfidardo 12
Elk Grove Village 12
Manchester 12
Rimini 12
Tashkent 12
Bari 11
Pavia 11
Totale 13.204
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Nome #
Microbiological characterization of Gioddu, an Italian fermented milk 505
Gioddu: dalla tradizione italiana un latte fermentato con proprietà funzionali simili al kefir? [Gioddu: from the Italian tradition, a functional kefir-like fermented milk?] 460
Microbial communities and volatile profile of Queijo de Azeitão PDO cheese, a traditional Mediterranean thistle-curdled cheese from Portugal 410
Direct detection of antibiotic resistance genes in specimens of chicken and pork meat 308
Fate of Escherichia coli artificially inoculated in Tenebrio molitor L. larvae rearing chain for human consumption 306
The bacterial biota of laboratory-reared edible mealworms (Tenebrio molitor L.): from feed to frass 296
Prevalence of histidine decarboxylase genes of Gram-positive bacteria in surströmming as revealed by qPCR 272
Evaluation of the inhibitory activity of essential oils against spoilage yeasts and their potential application in yogurt 264
Il formaggio Caciofiore prodotto nelle Marche: influenza del caglio da cardo sulle dinamiche microbiche 261
Microbial dynamics of model Fabriano-like fermented sausages as affected by starter cultures, nitrates and nitrites 244
Bread enriched with cricket powder (Acheta domesticus): A technological, microbiological and nutritional evaluation 234
Isolation and molecular characterization of antibiotic-resistant lactic acid bacteria from poultry and swine meat products 232
Microbial Dynamics of a Specialty Italian Raw Ewe’s Milk Cheese Curdled with Extracts from Spontaneous and Cultivated Onopordum tauricum Willd 230
Spotlight on autochthonous microbiota, morpho-textural characteristics, and volatilome of a traditional Polish cold-smoked raw sausage 202
Anti-staling agents for baking industry [Coadiuvanti tecnologici anti-raffermAmento per l’industria dei lievitati da forno] 202
Softness of Panettone: the results of an applied study [Sofficità del Panettone: i risultati di una ricerca applicata] 199
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 188
Microbial Diversity of Type I Sourdoughs Prepared and Back-Slopped with Wholemeal and Refined Soft (Triticum aestivum) Wheat Flours 187
The potential of edible insects: microbiological features [Il potenziale degli insetti edibili: aspetti microbiologici] 187
Insight into the proximate composition and microbial diversity of edible insects marketed in the European Union 185
The occurrence of beer spoilage lactic acid bacteria in craft beer production 182
Current knowledge on the microbiota of edible insects intended for human consumption: A state-of-the-art review 181
Exploitation of sea fennel (Crithmum maritimum L.) for manufacturing of novel high-value fermented preserves 177
Yeast and mould dynamics in Caciofiore della Sibilla cheese coagulated with an aqueous extract of Carlina acanthifolia All. 172
Effect of inoculated azotobacteria and Phanerochaete chrysosporium on the composting of olive pomace: Microbial community dynamics and phenols evolution 172
Exploitation of Tenebrio molitor larvae as biological factories for human probiotics, an exploratory study 172
Valorization of Foods: From Tradition to Innovation 171
A glimpse into the microbiota of marketed ready-to-eat crickets (Acheta domesticus) 170
Barley flour exploitation in sourdough bread-making: a technological, nutritional and sensory evaluation. 168
Bacteria and yeast microbiota in milk kefir grains from different Italian regions 168
Revealing the microbiota of marketed edible insects through PCR-DGGE, metagenomic sequencing and real-time PCR 168
Bacterial and fungal communities of Gioddu as revealed by PCR-DGGE analysis 166
The microbiota of marketed processed edible insects as revealed by high-throughput sequencing 165
Getting insight into the prevalence of antibiotic resistance genes in specimens of marketed edible insects 162
Selezione di starter per la produzione di nuove conserve fermentate a base di finocchio marino (Crithmum marititimum L.) 159
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 158
Distribution of transferable antibiotic resistance genes in laboratory-reared edible mealworms (Tenebrio molitor L.) 158
Discovering microbiota and volatile compounds of surströmming, the traditional Swedish sour herring 157
Protein fortification with mealworm (Tenebrio molitor L.) powder: effect on textural, microbiological, nutritional and sensory features of bread 156
Microbial dynamics in rearing trials of Hermetia illucens larvae fed coffee silverskin and microalgae 153
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] 152
Unveiling hákarl: a study of the microbiota of the traditional Icelandic fermented fish 152
Breve descrizione dei principali gruppi microbici: Funghi filamentosi 149
Study of kefir drinks produced by backslopping method using kefir grains from Bosnia and Herzegovina: microbial dynamics and volatilome profile 149
Anti-staling agents for bakery industry [Coadiuvanti tecnologici anti-raffermamento per l'industria dei lievitati da forno]. 142
Cricket Powder-Based Bread: A Real Opportunity for Dietary High Quality Nutrients Intake? 141
Occurrence of antibiotic resistance genes in the fecal DNA of healthy omnivores, ovo-lacto vegetarians and vegans 140
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] 140
Erythromycin-resistant lactic acid bacteria in the healthy gut of vegans, ovo-lacto vegetarians and omnivores 139
Lesser mealworm (Alphitobius diaperinus) powder as a novel baking ingredient for manufacturing high-protein, mineral-dense snacks 139
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
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 133
Selection of cereal-sourced lactic acid bacteria as candidate starters for the baking industry 131
PCR-DGGE analysis of lactic acid bacteria and yeast dynamics during the production processes of three varieties of Panettone 129
Bioluminescence ATP monitoring for the routine assessment of food contact surface cleanliness in a University canteen 129
Occurrence of transferable antibiotic resistances in commercialized ready-to-eat mealworms (Tenebrio molitor L.) 128
Brettanomyces spoilage in Albanian wines assessed by culture-dependent and culture-independent methods 128
Exploratory study on the occurrence and dynamics of yeast-mediated nicotinamide riboside production in craft beer 127
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] 126
Unpasteurised commercial boza as a source of microbial diversity 125
Linezolid-resistant Enterococcus gallinarum isolate of swine origin carrying cfr, optrA and poxtA genes 123
Smoked sausages of bovine meat produced in North Macedonia as a source of pro-technological lactic acid bacteria and coagulase-negative cocci 121
Hermetia illucens in diets for zebrafish (Danio rerio): A study of bacterial diversity by using PCR-DGGE andmetagenomic sequencing 120
Fermentation of Microalgal Biomass for Innovative Food Production 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.)] 119
Antifungal activity of sourdough lactic acid bacteria for the biopreservation of baked goods. 118
Quantification of antibiotic resistance genes in Siberian sturgeons (Acipenser baerii) fed Hermetia illucens-based diet 118
Transferable antibiotic resistances in marketed edible grasshoppers (Locusta migratoria migratorioides) 116
Proximate composition and microbiological characterization of fresh mealworms (Tenebrio molitor L.) 116
Microbiological and technological characterization of sourdoughs destined for bread-making with barley flour 115
Investigating antibiotic resistance genes in marketed ready-to-eat small crickets (Acheta domesticus) 115
Indoor air quality in mass catering plants: Occurrence of airborne eumycetes in a university canteen 113
Insight into the bacterial diversity of fermentation woad dye vats as revealed by PCR-DGGE and pyrosequencing 113
PCR-DGGE for the profiling of cheese bacterial communities: strengths and weaknesses of a poorly explored combined approach 112
Portuguese cacholeira blood sausage: a first taste of its microbiota and volatile organic compounds 111
Exploratory Study on Histamine Content and Histidine Decarboxylase Genes of Gram-positive Bacteria in Hákarl 111
Occurrence of Antibiotic Resistance Genes in Hermetia illucens Larvae Fed Coffee Silverskin Enriched with Schizochytrium limacinum or Isochrysis galbana Microalgae 108
Staphylococcus aureus artificially inoculated in mealworm larvae rearing chain for human consumption: Long-term investigation into survival and toxin production 107
Investigation of the dominant microbiota in ready-to-eat grasshoppers and mealworms and quantification of carbapenem resistance genes by qPCR 107
Croatian white grape variety Maraština: First taste of its indigenous mycobiota 106
Valutazione della performance di panificazione e complessità microbica di madri acide con farina d’orzo 105
Real-time PCR detection and quantification of selected transferable antibiotic resistance genes in fresh edible insects from Belgium and the Netherlands 105
Distribution of Antibiotic Resistance Genes in the Saliva of Healthy Omnivores, Ovo-Lacto-Vegetarians, and Vegans 105
Profiling white wine seed vinegar bacterial diversity through viable counting, metagenomic sequencing and PCR-DGGE 104
Breadmaking potential of wheat flour enriched with meaworms (Tenebrio molitor L.) started with sourdough and baker’s yeast 104
Biodiversity of the sourdough lactic acid bacteria from bakery products manufactured in the Marche region (Central Italy) 103
Comprehensive profiling of smoked cheese from raw goat's milk handcrafted in Lower Silesia (Poland) 101
Purification and characterization of yeast mitochondrial initiation factor 2 100
Tracciabilità dei formaggi artigianali da latte crudo della regione Marche: un approccio preliminare. 99
Ecology of lactic acid bacteria and coagulase negative cocci in fermented dry sausages manufactured in Italy and other Mediterranean countries: an overview 99
Study of the bacterial diversity of foods: PCR-DGGE versus LH-PCR 97
Development of quantitative real-time PCR and digital droplet-PCR assays for rapid and early detection of the spoilage yeasts Saccharomycopsis fibuligera and Wickerhamomyces anomalus in bread 97
Identification of plasmids co-carrying cfr(D)/optrA and cfr(D2)/poxtA linezolid resistance genes in two Enterococcus avium isolates from swine brain 95
Initiation factors in the early events of mRNA translation in bacteria. 95
Caratterizzazione fisico-chimica e microbiologica di una produzione a latte crudo di Caprino della regione Marche 94
Caratterizzazione fisico-chimica e microbiologica di una produzione a latte crudo di Caciotta della regione Marche. 94
Tetracycline Resistance Genes in the Traditional Swedish Sour Herring surströmming as Revealed Using qPCR 93
Valorizzazione di formaggi tradizionali della Regione Marche 91
Totale 15.862
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Categoria #
all - tutte 85.158
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 85.158
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20211.816 0 0 0 0 0 121 187 431 252 422 277 126
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
2023/20241.917 274 64 113 249 233 415 48 101 37 112 61 210
2024/20255.356 374 328 267 262 269 542 822 501 900 307 440 344
2025/20264.322 742 556 701 800 1.110 413 0 0 0 0 0 0
Totale 21.204