IRIS
GAROFALO, Cristiana
 Distribuzione geografica
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Continente #
NA - Nord America 7.188
EU - Europa 5.860
AS - Asia 2.384
SA - Sud America 375
AF - Africa 139
OC - Oceania 10
Continente sconosciuto - Info sul continente non disponibili 5
Totale 15.961
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Nazione #
US - Stati Uniti d'America 7.012
IT - Italia 1.865
SG - Singapore 1.128
DE - Germania 842
UA - Ucraina 493
HK - Hong Kong 453
CN - Cina 432
RU - Federazione Russa 423
IE - Irlanda 408
FI - Finlandia 407
SE - Svezia 398
FR - Francia 354
BR - Brasile 335
PL - Polonia 223
DK - Danimarca 159
TR - Turchia 142
CA - Canada 125
GB - Regno Unito 119
KR - Corea 85
CI - Costa d'Avorio 84
NL - Olanda 56
IN - India 48
MX - Messico 45
BE - Belgio 33
MA - Marocco 31
AT - Austria 20
JP - Giappone 20
ES - Italia 15
AR - Argentina 12
PE - Perù 12
AE - Emirati Arabi Uniti 10
UZ - Uzbekistan 10
IQ - Iraq 8
CH - Svizzera 7
PK - Pakistan 7
AU - Australia 6
HR - Croazia 6
ID - Indonesia 6
TN - Tunisia 6
CZ - Repubblica Ceca 5
EC - Ecuador 5
EU - Europa 5
PH - Filippine 5
CO - Colombia 4
EG - Egitto 4
HU - Ungheria 4
LT - Lituania 4
NZ - Nuova Zelanda 4
RO - Romania 4
SK - Slovacchia (Repubblica Slovacca) 4
ZA - Sudafrica 4
AL - Albania 3
BD - Bangladesh 3
LB - Libano 3
MY - Malesia 3
CL - Cile 2
CY - Cipro 2
DZ - Algeria 2
GE - Georgia 2
IL - Israele 2
JO - Giordania 2
KH - Cambogia 2
MK - Macedonia 2
MZ - Mozambico 2
NP - Nepal 2
UG - Uganda 2
VE - Venezuela 2
VN - Vietnam 2
AM - Armenia 1
BO - Bolivia 1
BY - Bielorussia 1
CR - Costa Rica 1
DO - Repubblica Dominicana 1
GA - Gabon 1
GH - Ghana 1
GR - Grecia 1
HN - Honduras 1
IR - Iran 1
JM - Giamaica 1
KE - Kenya 1
KZ - Kazakistan 1
LK - Sri Lanka 1
LU - Lussemburgo 1
LV - Lettonia 1
PA - Panama 1
PS - Palestinian Territory 1
PT - Portogallo 1
PY - Paraguay 1
SA - Arabia Saudita 1
SI - Slovenia 1
SV - El Salvador 1
TW - Taiwan 1
UY - Uruguay 1
ZW - Zimbabwe 1
Totale 15.961
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Città #
Chandler 821
Singapore 641
Munich 571
Jacksonville 535
Des Moines 531
Fairfield 512
Hong Kong 434
Ashburn 420
Dublin 371
Boardman 345
Menlo Park 325
Helsinki 274
Wilmington 252
Seattle 251
New York 244
Houston 213
Woodbridge 213
Kraków 203
Redmond 170
Marche 166
Cambridge 157
Ann Arbor 145
Lawrence 135
Princeton 135
San Mateo 125
Milan 123
Ancona 109
Ottawa 103
Moscow 95
Turin 88
The Dalles 87
Abidjan 84
Centro 80
Rome 78
Beijing 66
San Diego 49
Los Angeles 44
Tolentino 41
Mexico City 40
Guangzhou 37
Shanghai 37
Washington 33
London 28
Turku 28
Nuremberg 27
Boydton 25
Brussels 25
Falls Church 25
Florence 24
Pune 24
Strasbourg 24
Chicago 22
Dallas 22
São Paulo 22
Jyväskylä 20
Naples 20
Sassari 20
Wuhan 20
Norwalk 19
Palermo 17
Bologna 16
Rio de Janeiro 15
Jiaxing 14
Osimo 14
Brasília 13
Shenzhen 13
Toronto 13
Cagliari 12
Castelfidardo 12
Redwood City 12
Rimini 12
Pavia 11
Santa Clara 11
Ascoli Piceno 10
Bari 10
Padova 10
San Francisco 10
Vienna 10
Belo Horizonte 9
Coimbatore 9
Fano 9
Frankfurt am Main 8
Istanbul 8
Izmir 8
Kilburn 8
Lariano 8
Nanjing 8
New Bedfont 8
Vittuone 8
Wuxi 8
Yiwu 8
Brooklyn 7
Casoria 7
Catania 7
Civitanova Marche 7
Filottrano 7
Kagoya 7
Lima 7
Porto San Giorgio 7
San Benedetto del Tronto 7
Totale 10.183
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Nome #
Microbiological characterization of Gioddu, an Italian fermented milk 479
Microbial communities and volatile profile of Queijo de Azeitão PDO cheese, a traditional Mediterranean thistle-curdled cheese from Portugal 380
Gioddu: dalla tradizione italiana un latte fermentato con proprietà funzionali simili al kefir? [Gioddu: from the Italian tradition, a functional kefir-like fermented milk?] 330
Direct detection of antibiotic resistance genes in specimens of chicken and pork meat 286
The bacterial biota of laboratory-reared edible mealworms (Tenebrio molitor L.): from feed to frass 269
Fate of Escherichia coli artificially inoculated in Tenebrio molitor L. larvae rearing chain for human consumption 258
Prevalence of histidine decarboxylase genes of Gram-positive bacteria in surströmming as revealed by qPCR 244
Evaluation of the inhibitory activity of essential oils against spoilage yeasts and their potential application in yogurt 240
Il formaggio Caciofiore prodotto nelle Marche: influenza del caglio da cardo sulle dinamiche microbiche 220
Microbial dynamics of model Fabriano-like fermented sausages as affected by starter cultures, nitrates and nitrites 213
Isolation and molecular characterization of antibiotic-resistant lactic acid bacteria from poultry and swine meat products 211
Microbial Dynamics of a Specialty Italian Raw Ewe’s Milk Cheese Curdled with Extracts from Spontaneous and Cultivated Onopordum tauricum Willd 199
Softness of Panettone: the results of an applied study [Sofficità del Panettone: i risultati di una ricerca applicata] 178
Anti-staling agents for baking industry [Coadiuvanti tecnologici anti-raffermAmento per l’industria dei lievitati da forno] 178
Spotlight on autochthonous microbiota, morpho-textural characteristics, and volatilome of a traditional Polish cold-smoked raw sausage 176
Bread enriched with cricket powder (Acheta domesticus): A technological, microbiological and nutritional evaluation 163
Lacto-fermented garlic handcrafted in the Lower Silesia Region (Poland): Microbial diversity, morpho-textural traits, and volatile compounds 156
The potential of edible insects: microbiological features [Il potenziale degli insetti edibili: aspetti microbiologici] 155
Insight into the proximate composition and microbial diversity of edible insects marketed in the European Union 154
The microbiota of marketed processed edible insects as revealed by high-throughput sequencing 153
The occurrence of beer spoilage lactic acid bacteria in craft beer production 151
Yeast and mould dynamics in Caciofiore della Sibilla cheese coagulated with an aqueous extract of Carlina acanthifolia All. 151
Current knowledge on the microbiota of edible insects intended for human consumption: A state-of-the-art review 149
Revealing the microbiota of marketed edible insects through PCR-DGGE, metagenomic sequencing and real-time PCR 141
Exploitation of sea fennel (Crithmum maritimum L.) for manufacturing of novel high-value fermented preserves 141
Barley flour exploitation in sourdough bread-making: a technological, nutritional and sensory evaluation. 139
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] 139
Getting insight into the prevalence of antibiotic resistance genes in specimens of marketed edible insects 138
Valorization of Foods: From Tradition to Innovation 138
Bacteria and yeast microbiota in milk kefir grains from different Italian regions 137
Microbial Diversity of Type I Sourdoughs Prepared and Back-Slopped with Wholemeal and Refined Soft (Triticum aestivum) Wheat Flours 137
Effect of inoculated azotobacteria and Phanerochaete chrysosporium on the composting of olive pomace: Microbial community dynamics and phenols evolution 136
Quantitative assessment of transferable antibiotic resistance genes in zebrafish (Danio rerio) fed Hermetia illucens-based feed 136
Exploitation of Tenebrio molitor larvae as biological factories for human probiotics, an exploratory study 135
Impact of thistle rennet from Carlina acanthifolia All. subsp. acanthifolia on bacterial diversity and dynamics of a specialty Italian raw ewes' milk cheese 134
Selezione di starter per la produzione di nuove conserve fermentate a base di finocchio marino (Crithmum marititimum L.) 134
Discovering microbiota and volatile compounds of surströmming, the traditional Swedish sour herring 133
Microbial dynamics in rearing trials of Hermetia illucens larvae fed coffee silverskin and microalgae 132
Distribution of transferable antibiotic resistance genes in laboratory-reared edible mealworms (Tenebrio molitor L.) 132
Bacterial and fungal communities of Gioddu as revealed by PCR-DGGE analysis 129
Breve descrizione dei principali gruppi microbici: Funghi filamentosi 127
Study of kefir drinks produced by backslopping method using kefir grains from Bosnia and Herzegovina: microbial dynamics and volatilome profile 123
Protein fortification with mealworm (Tenebrio molitor L.) powder: effect on textural, microbiological, nutritional and sensory features of bread 122
A glimpse into the microbiota of marketed ready-to-eat crickets (Acheta domesticus) 121
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) 120
Erythromycin-resistant lactic acid bacteria in the healthy gut of vegans, ovo-lacto vegetarians and omnivores 115
Lesser mealworm (Alphitobius diaperinus) powder as a novel baking ingredient for manufacturing high-protein, mineral-dense snacks 115
Anti-staling agents for bakery industry [Coadiuvanti tecnologici anti-raffermamento per l'industria dei lievitati da forno]. 114
PCR-DGGE analysis of lactic acid bacteria and yeast dynamics during the production processes of three varieties of Panettone 113
Unpasteurised commercial boza as a source of microbial diversity 113
Unveiling hákarl: a study of the microbiota of the traditional Icelandic fermented fish 112
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 112
Occurrence of antibiotic resistance genes in the fecal DNA of healthy omnivores, ovo-lacto vegetarians and vegans 107
Occurrence of transferable antibiotic resistances in commercialized ready-to-eat mealworms (Tenebrio molitor L.) 107
Cricket Powder-Based Bread: A Real Opportunity for Dietary High Quality Nutrients Intake? 106
Transferable antibiotic resistances in marketed edible grasshoppers (Locusta migratoria migratorioides) 106
Selection of cereal-sourced lactic acid bacteria as candidate starters for the baking industry 105
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] 104
Microbiological and technological characterization of sourdoughs destined for bread-making with barley flour 103
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.)] 97
Portuguese cacholeira blood sausage: a first taste of its microbiota and volatile organic compounds 95
Indoor air quality in mass catering plants: Occurrence of airborne eumycetes in a university canteen 94
PCR-DGGE for the profiling of cheese bacterial communities: strengths and weaknesses of a poorly explored combined approach 94
Real-time PCR detection and quantification of selected transferable antibiotic resistance genes in fresh edible insects from Belgium and the Netherlands 94
Valutazione della performance di panificazione e complessità microbica di madri acide con farina d’orzo 93
Insight into the bacterial diversity of fermentation woad dye vats as revealed by PCR-DGGE and pyrosequencing 93
Exploratory study on the occurrence and dynamics of yeast-mediated nicotinamide riboside production in craft beer 93
Profiling white wine seed vinegar bacterial diversity through viable counting, metagenomic sequencing and PCR-DGGE 92
Hermetia illucens in diets for zebrafish (Danio rerio): A study of bacterial diversity by using PCR-DGGE andmetagenomic sequencing 91
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] 90
Tracciabilità dei formaggi artigianali da latte crudo della regione Marche: un approccio preliminare. 90
Bioluminescence ATP monitoring for the routine assessment of food contact surface cleanliness in a University canteen 90
Purification and characterization of yeast mitochondrial initiation factor 2 89
Study of the bacterial diversity of foods: PCR-DGGE versus LH-PCR 89
Proximate composition and microbiological characterization of fresh mealworms (Tenebrio molitor L.) 89
Investigation of the dominant microbiota in ready-to-eat grasshoppers and mealworms and quantification of carbapenem resistance genes by qPCR 88
Occurrence of Antibiotic Resistance Genes in Hermetia illucens Larvae Fed Coffee Silverskin Enriched with Schizochytrium limacinum or Isochrysis galbana Microalgae 87
Initiation factors in the early events of mRNA translation in bacteria. 85
Exploratory Study on Histamine Content and Histidine Decarboxylase Genes of Gram-positive Bacteria in Hákarl 85
Brettanomyces spoilage in Albanian wines assessed by culture-dependent and culture-independent methods 83
Quantification of antibiotic resistance genes in Siberian sturgeons (Acipenser baerii) fed Hermetia illucens-based diet 83
Investigating antibiotic resistance genes in marketed ready-to-eat small crickets (Acheta domesticus) 82
Distribution of Antibiotic Resistance Genes in the Saliva of Healthy Omnivores, Ovo-Lacto-Vegetarians, and Vegans 81
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 80
Translation initiation factor IF3: two domains, five functions, one mechanism? 79
Microbial diversity, morpho-textural characterization, and volatilome profile of the Portuguese thistle-curdled cheese Queijo da Beira Baixa PDO 79
Studio della complessita’ microbica di madri acide selezionate impiegate nella panificazione con farina d’orzo 78
Valorizzazione di formaggi tradizionali della Regione Marche 78
Biodiversity of the sourdough lactic acid bacteria from bakery products manufactured in the Marche region (Central Italy) 77
Linezolid-resistant Enterococcus gallinarum isolate of swine origin carrying cfr, optrA and poxtA genes 77
Ecology of lactic acid bacteria and coagulase negative cocci in fermented dry sausages manufactured in Italy and other Mediterranean countries: an overview 76
Characterization of Lactobacillus helveticus strains producing antihypertensive peptides by RAPD and inverse-PCR of IS elements 76
Smoked sausages of bovine meat produced in North Macedonia as a source of pro-technological lactic acid bacteria and coagulase-negative cocci 76
Characterization of the C2 subdomain of yeast mitochondrial initiation factor 2 75
Mapping the active sites of bacterial translation initiation factor IF3 74
Characterization and exploitation of sourdough lactic acid bacteria from bakery products manufacturing in the Marche region (Central Italy). 74
Breadmaking potential of wheat flour enriched with meaworms (Tenebrio molitor L.) started with sourdough and baker’s yeast 74
Antifungal activity of sourdough lactic acid bacteria for the biopreservation of baked goods. 73
Caratterizzazione fisico-chimica e microbiologica di una produzione a latte crudo di Caciotta della regione Marche. 72
Staphylococcus aureus artificially inoculated in mealworm larvae rearing chain for human consumption: Long-term investigation into survival and toxin production 71
Totale 12.985
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Categoria #
all - tutte 70.170
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 70.170
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020238 0 0 0 0 0 0 0 0 0 0 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
2023/20241.917 274 64 113 249 233 415 48 101 37 112 61 210
2024/20254.914 374 328 267 262 269 542 822 501 900 307 342 0
Totale 16.440