IRIS
GAROFALO, Cristiana
 Distribuzione geografica
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Continente #
NA - Nord America 11.159
EU - Europa 7.576
AS - Asia 5.419
SA - Sud America 1.072
AF - Africa 295
OC - Oceania 16
Continente sconosciuto - Info sul continente non disponibili 5
Totale 25.542
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Nazione #
US - Stati Uniti d'America 10.824
IT - Italia 2.460
SG - Singapore 2.116
CN - Cina 984
DE - Germania 968
BR - Brasile 839
VN - Vietnam 830
RU - Federazione Russa 756
FR - Francia 569
HK - Hong Kong 553
UA - Ucraina 512
FI - Finlandia 442
IE - Irlanda 432
SE - Svezia 421
PL - Polonia 271
GB - Regno Unito 214
CA - Canada 195
TR - Turchia 177
DK - Danimarca 164
IN - India 148
NL - Olanda 133
CI - Costa d'Avorio 121
BD - Bangladesh 117
MX - Messico 102
KR - Corea 99
AR - Argentina 84
JP - Giappone 66
IQ - Iraq 59
ZA - Sudafrica 52
AT - Austria 50
ID - Indonesia 50
MA - Marocco 47
ES - Italia 42
BE - Belgio 35
CO - Colombia 32
PK - Pakistan 29
EC - Ecuador 26
PE - Perù 26
CL - Cile 22
PH - Filippine 21
UZ - Uzbekistan 21
AE - Emirati Arabi Uniti 20
MY - Malesia 19
VE - Venezuela 19
TN - Tunisia 17
LT - Lituania 16
EG - Egitto 13
DZ - Algeria 12
CH - Svizzera 11
SA - Arabia Saudita 11
AU - Australia 10
KE - Kenya 10
LB - Libano 10
PT - Portogallo 10
TH - Thailandia 10
PA - Panama 9
PY - Paraguay 9
RO - Romania 9
TW - Taiwan 9
CR - Costa Rica 8
JO - Giordania 8
KZ - Kazakistan 8
NP - Nepal 8
UY - Uruguay 8
CZ - Repubblica Ceca 7
HR - Croazia 7
NG - Nigeria 7
RS - Serbia 7
AL - Albania 6
AZ - Azerbaigian 6
HU - Ungheria 6
IL - Israele 6
EU - Europa 5
GE - Georgia 5
NZ - Nuova Zelanda 5
PS - Palestinian Territory 5
SK - Slovacchia (Repubblica Slovacca) 5
BO - Bolivia 4
DO - Repubblica Dominicana 4
HN - Honduras 4
KW - Kuwait 4
MZ - Mozambico 4
OM - Oman 4
BA - Bosnia-Erzegovina 3
BB - Barbados 3
BG - Bulgaria 3
GR - Grecia 3
JM - Giamaica 3
LV - Lettonia 3
ME - Montenegro 3
SR - Suriname 3
TT - Trinidad e Tobago 3
AM - Armenia 2
BY - Bielorussia 2
CY - Cipro 2
GT - Guatemala 2
KG - Kirghizistan 2
KH - Cambogia 2
LK - Sri Lanka 2
MK - Macedonia 2
Totale 25.517
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Città #
Ashburn 1.834
Singapore 1.269
Chandler 821
Munich 647
Dallas 563
Jacksonville 537
San Jose 532
Des Moines 531
Hong Kong 525
Fairfield 512
Dublin 394
Boardman 363
New York 326
Menlo Park 325
Helsinki 295
Ho Chi Minh City 266
Wilmington 257
Seattle 255
Ancona 246
Beijing 237
Houston 230
Woodbridge 214
Kraków 203
Milan 202
Hanoi 190
The Dalles 184
Redmond 170
Marche 166
Los Angeles 161
Cambridge 157
Lauterbourg 150
Ann Arbor 145
Lawrence 135
Princeton 135
Moscow 134
San Mateo 125
Council Bluffs 124
Abidjan 121
Ottawa 105
Rome 98
Hefei 96
Turin 92
Centro 80
São Paulo 77
Chicago 70
Orem 63
Mexico City 56
London 55
Santa Clara 52
San Diego 50
Amsterdam 49
Shanghai 48
Da Nang 44
Warsaw 43
Buffalo 42
Tokyo 42
Turku 42
Tolentino 41
Frankfurt am Main 39
Haiphong 39
Guangzhou 38
Nuremberg 37
Florence 34
Vienna 34
Washington 34
Naples 32
Columbus 31
Montreal 31
Johannesburg 29
Chennai 28
Rio de Janeiro 28
Brussels 27
Toronto 27
Denver 26
Sassari 26
Bologna 25
Boydton 25
Falls Church 25
Shenzhen 25
Brasília 24
Osimo 24
Pune 24
Strasbourg 24
Phoenix 23
Wuhan 23
Brooklyn 22
Stockholm 22
Atlanta 21
Boston 21
Cagliari 21
San Francisco 21
Baghdad 20
Jyväskylä 20
Norwalk 19
Palermo 18
Tashkent 18
Manchester 17
Hải Dương 16
Miano 16
Belo Horizonte 15
Totale 15.995
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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 351
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
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 237
The occurrence of beer spoilage lactic acid bacteria in craft beer production 231
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
Softness of Panettone: the results of an applied study [Sofficità del Panettone: i risultati di una ricerca applicata] 217
Current knowledge on the microbiota of edible insects intended for human consumption: A state-of-the-art review 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
Bacterial and fungal communities of Gioddu as revealed by PCR-DGGE analysis 211
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
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
Barley flour exploitation in sourdough bread-making: a technological, nutritional and sensory evaluation. 188
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
Lesser mealworm (Alphitobius diaperinus) powder as a novel baking ingredient for manufacturing high-protein, mineral-dense snacks 181
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
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
Breve descrizione dei principali gruppi microbici: Funghi filamentosi 172
Bioluminescence ATP monitoring for the routine assessment of food contact surface cleanliness in a University canteen 168
Linezolid-resistant Enterococcus gallinarum isolate of swine origin carrying cfr, optrA and poxtA genes 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
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
Croatian white grape variety Maraština: First taste of its indigenous mycobiota 158
Fermentation of Microalgal Biomass for Innovative Food Production 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
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
PCR-DGGE analysis of lactic acid bacteria and yeast dynamics during the production processes of three varieties of Panettone 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
Antifungal activity of sourdough lactic acid bacteria for the biopreservation of baked goods. 140
Microbiological and technological characterization of sourdoughs destined for bread-making with barley flour 140
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 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
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
Staphylococcus aureus artificially inoculated in mealworm larvae rearing chain for human consumption: Long-term investigation into survival and toxin production 134
Identification of plasmids co-carrying cfr(D)/optrA and cfr(D2)/poxtA linezolid resistance genes in two Enterococcus avium isolates from swine brain 132
Tetracycline Resistance Genes in the Traditional Swedish Sour Herring surströmming as Revealed Using qPCR 132
Transferable antibiotic resistances in marketed edible grasshoppers (Locusta migratoria migratorioides) 132
Proximate composition and microbiological characterization of fresh mealworms (Tenebrio molitor L.) 132
Onopordum platylepis (Murb.) Murb. as a novel source of thistle rennet: First application to the manufacture of traditional Italian raw ewe's milk cheese 130
Real-time PCR detection and quantification of selected transferable antibiotic resistance genes in fresh edible insects from Belgium and the Netherlands 130
Sea Fennel (Crithmum maritimum L.) as an Emerging Crop for the Manufacturing of Innovative Foods and Nutraceuticals 129
Profiling of autochthonous microbiota and characterization of the dominant lactic acid bacteria occurring in fermented fish sausages 128
Distribution of Antibiotic Resistance Genes in the Saliva of Healthy Omnivores, Ovo-Lacto-Vegetarians, and Vegans 127
Soil bacterial communities under slash and burn in Mozambique as revealed by a metataxonomic approach 125
Biodiversity of the sourdough lactic acid bacteria from bakery products manufactured in the Marche region (Central Italy) 125
A comprehensive study on the autochthonous microbiota, volatilome, physico-chemical, and morpho-textural features of Montenegrin Njeguški cheese 124
Breadmaking potential of wheat flour enriched with meaworms (Tenebrio molitor L.) started with sourdough and baker’s yeast 124
Ecology of lactic acid bacteria and coagulase negative cocci in fermented dry sausages manufactured in Italy and other Mediterranean countries: an overview 123
Liquid sourdough from stone-ground soft wheat (Triticum aestivum) flour: development and exploitation in the breadmaking process 122
Valutazione della performance di panificazione e complessità microbica di madri acide con farina d’orzo 122
Profiling white wine seed vinegar bacterial diversity through viable counting, metagenomic sequencing and PCR-DGGE 121
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 118
Totale 19.047
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Categoria #
all - tutte 97.784
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 97.784
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021126 0 0 0 0 0 0 0 0 0 0 0 126
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
2025/20269.221 742 556 701 800 1.086 595 1.568 803 869 787 417 297
Totale 26.103