IRIS
GAROFALO, Cristiana
 Distribuzione geografica
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Continente #
NA - Nord America 6.688
EU - Europa 4.185
AS - Asia 1.374
AF - Africa 125
SA - Sud America 25
OC - Oceania 8
Continente sconosciuto - Info sul continente non disponibili 5
Totale 12.410
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Nazione #
US - Stati Uniti d'America 6.566
IT - Italia 1.628
SG - Singapore 683
UA - Ucraina 489
IE - Irlanda 406
SE - Svezia 398
CN - Cina 385
FR - Francia 348
DE - Germania 240
PL - Polonia 213
DK - Danimarca 159
TR - Turchia 136
CA - Canada 118
GB - Regno Unito 106
FI - Finlandia 101
CI - Costa d'Avorio 85
KR - Corea 83
IN - India 43
BE - Belgio 32
MA - Marocco 31
JP - Giappone 17
NL - Olanda 17
AT - Austria 13
BR - Brasile 12
HK - Hong Kong 10
PE - Perù 7
AU - Australia 5
ES - Italia 5
EU - Europa 5
AR - Argentina 4
CH - Svizzera 4
HR - Croazia 4
ID - Indonesia 4
MX - Messico 4
RO - Romania 4
RU - Federazione Russa 4
HU - Ungheria 3
MY - Malesia 3
NZ - Nuova Zelanda 3
PH - Filippine 3
AL - Albania 2
DZ - Algeria 2
EC - Ecuador 2
MK - Macedonia 2
MZ - Mozambico 2
SK - Slovacchia (Repubblica Slovacca) 2
UG - Uganda 2
CZ - Repubblica Ceca 1
EG - Egitto 1
GH - Ghana 1
GR - Grecia 1
IL - Israele 1
KH - Cambogia 1
LB - Libano 1
LU - Lussemburgo 1
LV - Lettonia 1
PK - Pakistan 1
SI - Slovenia 1
TW - Taiwan 1
UZ - Uzbekistan 1
VN - Vietnam 1
ZW - Zimbabwe 1
Totale 12.410
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Città #
Chandler 821
Jacksonville 535
Des Moines 530
Fairfield 512
Ashburn 409
Dublin 369
Boardman 347
Singapore 335
Menlo Park 325
Wilmington 249
New York 237
Houston 213
Woodbridge 213
Kraków 203
Seattle 191
Redmond 170
Marche 166
Cambridge 157
Ann Arbor 145
Lawrence 135
Princeton 135
San Mateo 125
Ottawa 103
Milan 98
Abidjan 85
Turin 81
Centro 80
Beijing 66
Ancona 65
San Diego 49
Rome 44
Tolentino 40
Guangzhou 33
Shanghai 33
Washington 31
Los Angeles 27
Boydton 25
Falls Church 25
Helsinki 25
Brussels 24
Pune 24
Strasbourg 24
London 23
Dallas 21
Wuhan 20
Norwalk 19
Sassari 18
Naples 16
Palermo 16
Florence 15
Bologna 14
Jiaxing 14
Castelfidardo 12
Redwood City 12
Rimini 12
Pavia 11
Padova 10
Shenzhen 10
Ascoli Piceno 9
Coimbatore 9
Fano 9
Osimo 9
Toronto 9
Bari 8
Cagliari 8
Izmir 8
Kilburn 8
Lariano 8
Nanjing 8
New Bedfont 8
Vittuone 8
Yiwu 8
Casoria 7
Catania 7
Civitanova Marche 7
Filottrano 7
Istanbul 7
Kagoya 7
Porto San Giorgio 7
San Benedetto del Tronto 7
Véry 7
Wuxi 7
Caserta 6
Chiaravalle 6
Edinburgh 6
Fermo 6
Hanover 6
Monfalcone 6
Pesaro 6
Squinzano 6
Vienna 6
Bolzano 5
Central 5
Iesi 5
Jesi 5
Lanciano 5
Meppel 5
Parma 5
Piagge 5
Recanati 5
Totale 8.033
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Nome #
Microbiological characterization of Gioddu, an Italian fermented milk 461
Gioddu: dalla tradizione italiana un latte fermentato con proprietà funzionali simili al kefir? [Gioddu: from the Italian tradition, a functional kefir-like fermented milk?] 233
Direct detection of antibiotic resistance genes in specimens of chicken and pork meat 185
Softness of Panettone: the results of an applied study [Sofficità del Panettone: i risultati di una ricerca applicata] 171
The bacterial biota of laboratory-reared edible mealworms (Tenebrio molitor L.): from feed to frass 171
Fate of Escherichia coli artificially inoculated in Tenebrio molitor L. larvae rearing chain for human consumption 169
Anti-staling agents for baking industry [Coadiuvanti tecnologici anti-raffermAmento per l’industria dei lievitati da forno] 158
Evaluation of the inhibitory activity of essential oils against spoilage yeasts and their potential application in yogurt 147
Insight into the proximate composition and microbial diversity of edible insects marketed in the European Union 144
The microbiota of marketed processed edible insects as revealed by high-throughput sequencing 142
Yeast and mould dynamics in Caciofiore della Sibilla cheese coagulated with an aqueous extract of Carlina acanthifolia All. 141
The occurrence of beer spoilage lactic acid bacteria in craft beer production 139
Isolation and molecular characterization of antibiotic-resistant lactic acid bacteria from poultry and swine meat products 137
The potential of edible insects: microbiological features [Il potenziale degli insetti edibili: aspetti microbiologici] 137
Microbial communities and volatile profile of Queijo de Azeitão PDO cheese, a traditional Mediterranean thistle-curdled cheese from Portugal 137
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] 133
Current knowledge on the microbiota of edible insects intended for human consumption: A state-of-the-art review 133
Getting insight into the prevalence of antibiotic resistance genes in specimens of marketed edible insects 130
Revealing the microbiota of marketed edible insects through PCR-DGGE, metagenomic sequencing and real-time PCR 130
Impact of thistle rennet from Carlina acanthifolia All. subsp. acanthifolia on bacterial diversity and dynamics of a specialty Italian raw ewes' milk cheese 128
Microbial Diversity of Type I Sourdoughs Prepared and Back-Slopped with Wholemeal and Refined Soft (Triticum aestivum) Wheat Flours 127
Barley flour exploitation in sourdough bread-making: a technological, nutritional and sensory evaluation. 126
Effect of inoculated azotobacteria and Phanerochaete chrysosporium on the composting of olive pomace: Microbial community dynamics and phenols evolution 123
Bacteria and yeast microbiota in milk kefir grains from different Italian regions 122
Microbial dynamics of model Fabriano-like fermented sausages as affected by starter cultures, nitrates and nitrites 121
Breve descrizione dei principali gruppi microbici: Funghi filamentosi 120
Microbial dynamics in rearing trials of Hermetia illucens larvae fed coffee silverskin and microalgae 120
Exploitation of sea fennel (Crithmum maritimum L.) for manufacturing of novel high-value fermented preserves 120
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) 117
Bread enriched with cricket powder (Acheta domesticus): A technological, microbiological and nutritional evaluation 117
Valorization of Foods: From Tradition to Innovation 116
Bacterial and fungal communities of Gioddu as revealed by PCR-DGGE analysis 116
Selezione di starter per la produzione di nuove conserve fermentate a base di finocchio marino (Crithmum marititimum L.) 112
Protein fortification with mealworm (Tenebrio molitor L.) powder: effect on textural, microbiological, nutritional and sensory features of bread 110
Distribution of transferable antibiotic resistance genes in laboratory-reared edible mealworms (Tenebrio molitor L.) 110
Unpasteurised commercial boza as a source of microbial diversity 108
PCR-DGGE analysis of lactic acid bacteria and yeast dynamics during the production processes of three varieties of Panettone 104
Anti-staling agents for bakery industry [Coadiuvanti tecnologici anti-raffermamento per l'industria dei lievitati da forno]. 104
Transferable antibiotic resistances in marketed edible grasshoppers (Locusta migratoria migratorioides) 102
Unveiling hákarl: a study of the microbiota of the traditional Icelandic fermented fish 101
Exploitation of Tenebrio molitor larvae as biological factories for human probiotics, an exploratory study 101
Study of kefir drinks produced by backslopping method using kefir grains from Bosnia and Herzegovina: microbial dynamics and volatilome profile 100
A glimpse into the microbiota of marketed ready-to-eat crickets (Acheta domesticus) 100
Erythromycin-resistant lactic acid bacteria in the healthy gut of vegans, ovo-lacto vegetarians and omnivores 99
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 99
Lesser mealworm (Alphitobius diaperinus) powder as a novel baking ingredient for manufacturing high-protein, mineral-dense snacks 98
Occurrence of transferable antibiotic resistances in commercialized ready-to-eat mealworms (Tenebrio molitor L.) 97
Cricket Powder-Based Bread: A Real Opportunity for Dietary High Quality Nutrients Intake? 96
Discovering microbiota and volatile compounds of surströmming, the traditional Swedish sour herring 94
Occurrence of antibiotic resistance genes in the fecal DNA of healthy omnivores, ovo-lacto vegetarians and vegans 92
Real-time PCR detection and quantification of selected transferable antibiotic resistance genes in fresh edible insects from Belgium and the Netherlands 91
Prevalence of histidine decarboxylase genes of Gram-positive bacteria in surströmming as revealed by qPCR 91
PCR-DGGE for the profiling of cheese bacterial communities: strengths and weaknesses of a poorly explored combined approach 90
Indoor air quality in mass catering plants: Occurrence of airborne eumycetes in a university canteen 88
Study of the bacterial diversity of foods: PCR-DGGE versus LH-PCR 87
Insight into the bacterial diversity of fermentation woad dye vats as revealed by PCR-DGGE and pyrosequencing 87
Profiling white wine seed vinegar bacterial diversity through viable counting, metagenomic sequencing and PCR-DGGE 87
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] 87
Portuguese cacholeira blood sausage: a first taste of its microbiota and volatile organic compounds 87
Valutazione della performance di panificazione e complessità microbica di madri acide con farina d’orzo 85
Selection of cereal-sourced lactic acid bacteria as candidate starters for the baking industry 85
Bioluminescence ATP monitoring for the routine assessment of food contact surface cleanliness in a University canteen 84
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.)] 84
Purification and characterization of yeast mitochondrial initiation factor 2 83
Investigation of the dominant microbiota in ready-to-eat grasshoppers and mealworms and quantification of carbapenem resistance genes by qPCR 82
Quantitative assessment of transferable antibiotic resistance genes in zebrafish (Danio rerio) fed Hermetia illucens-based feed 82
Tracciabilità dei formaggi artigianali da latte crudo della regione Marche: un approccio preliminare. 81
Proximate composition and microbiological characterization of fresh mealworms (Tenebrio molitor L.) 81
Hermetia illucens in diets for zebrafish (Danio rerio): A study of bacterial diversity by using PCR-DGGE andmetagenomic sequencing 80
Exploratory study on the occurrence and dynamics of yeast-mediated nicotinamide riboside production in craft beer 79
Initiation factors in the early events of mRNA translation in bacteria. 78
Occurrence of Antibiotic Resistance Genes in Hermetia illucens Larvae Fed Coffee Silverskin Enriched with Schizochytrium limacinum or Isochrysis galbana Microalgae 77
Translation initiation factor IF3: two domains, five functions, one mechanism? 76
Studio della complessita’ microbica di madri acide selezionate impiegate nella panificazione con farina d’orzo 76
Exploratory Study on Histamine Content and Histidine Decarboxylase Genes of Gram-positive Bacteria in Hákarl 75
Brettanomyces spoilage in Albanian wines assessed by culture-dependent and culture-independent methods 74
Quantification of antibiotic resistance genes in Siberian sturgeons (Acipenser baerii) fed Hermetia illucens-based diet 73
Valorizzazione di formaggi tradizionali della Regione Marche 72
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] 71
Mapping the active sites of bacterial translation initiation factor IF3 71
Investigating antibiotic resistance genes in marketed ready-to-eat small crickets (Acheta domesticus) 70
Characterization of the C2 subdomain of yeast mitochondrial initiation factor 2 69
Characterization of Lactobacillus helveticus strains producing antihypertensive peptides by RAPD and inverse-PCR of IS elements 68
Distribution of Antibiotic Resistance Genes in the Saliva of Healthy Omnivores, Ovo-Lacto-Vegetarians, and Vegans 68
Antifungal activity of sourdough lactic acid bacteria for the biopreservation of baked goods. 67
Response of lactic acid bacteria to milk fortification with dietary zinc salts 67
Ecology of lactic acid bacteria and coagulase negative cocci in fermented dry sausages manufactured in Italy and other Mediterranean countries: an overview 67
Valorizzazione di formaggi a latte crudo della regione Marche. 66
Biodiversity of the sourdough lactic acid bacteria from bakery products manufactured in the Marche region (Central Italy) 66
Diffusione di geni di antibiotico resistenza nelle filiere produttive di alimenti di origine animale. 65
Microbial diversity, morpho-textural characterization, and volatilome profile of the Portuguese thistle-curdled cheese Queijo da Beira Baixa PDO 64
Characterization and exploitation of sourdough lactic acid bacteria from bakery products manufacturing in the Marche region (Central Italy). 63
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Microbiological and technological characterization of sourdoughs destined for bread-making with barley flour 62
Studio dell'ecologia microbica di boza Bulgara mediante tecniche coltura-dipendenti e PCR-DGGE. 62
Caratterizzazione fisico-chimica e microbiologica di una produzione a latte crudo di Caprino della regione Marche 61
Caratterizzazione fisico-chimica e microbiologica di una produzione a latte crudo di Caciotta della regione Marche. 61
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 61
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Caratterizzazione fisico-chimica e microbiologica di una produzione a latte crudo di Pecorino della regione Marche 59
Totale 10.331
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Categoria #
all - tutte 57.610
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 57.610
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020740 0 0 0 0 127 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
2023/20241.919 274 64 113 249 233 415 48 101 38 112 61 211
2024/20251.261 378 329 267 263 24 0 0 0 0 0 0 0
Totale 12.789