IRIS
GAROFALO, Cristiana
 Distribuzione geografica
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Continente #
NA - Nord America 13.298
EU - Europa 7.840
AS - Asia 5.535
SA - Sud America 1.100
Continente sconosciuto - Info sul continente non disponibili 573
AF - Africa 301
OC - Oceania 17
Totale 28.664
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Nazione #
US - Stati Uniti d'America 12.815
IT - Italia 2.656
SG - Singapore 2.144
CN - Cina 1.008
DE - Germania 972
BR - Brasile 855
VN - Vietnam 832
RU - Federazione Russa 761
FR - Francia 584
HK - Hong Kong 565
UA - Ucraina 514
FI - Finlandia 442
IE - Irlanda 432
SE - Svezia 422
PL - Polonia 274
CA - Canada 257
GB - Regno Unito 218
TR - Turchia 179
DK - Danimarca 165
IN - India 149
BD - Bangladesh 145
NL - Olanda 135
CI - Costa d'Avorio 121
MX - Messico 107
KR - Corea 103
AR - Argentina 87
JP - Giappone 68
IQ - Iraq 59
AT - Austria 52
ID - Indonesia 52
ZA - Sudafrica 52
MA - Marocco 47
ES - Italia 46
BE - Belgio 36
CO - Colombia 32
PK - Pakistan 29
LT - Lituania 28
CL - Cile 27
EC - Ecuador 27
PE - Perù 27
CR - Costa Rica 24
PH - Filippine 24
AE - Emirati Arabi Uniti 21
UZ - Uzbekistan 21
VE - Venezuela 20
MY - Malesia 19
TN - Tunisia 17
DZ - Algeria 15
TT - Trinidad e Tobago 15
SA - Arabia Saudita 14
CH - Svizzera 13
EG - Egitto 13
HN - Honduras 13
JM - Giamaica 13
PT - Portogallo 11
AU - Australia 10
KE - Kenya 10
LB - Libano 10
TH - Thailandia 10
GR - Grecia 9
GT - Guatemala 9
IL - Israele 9
NG - Nigeria 9
PA - Panama 9
PY - Paraguay 9
RO - Romania 9
TW - Taiwan 9
JO - Giordania 8
KZ - Kazakistan 8
NI - Nicaragua 8
NP - Nepal 8
UY - Uruguay 8
CZ - Repubblica Ceca 7
HR - Croazia 7
RS - Serbia 7
AL - Albania 6
AZ - Azerbaigian 6
CW - ???statistics.table.value.countryCode.CW??? 6
GP - Guadalupe 6
HU - Ungheria 6
NZ - Nuova Zelanda 6
PR - Porto Rico 6
PS - Palestinian Territory 6
SK - Slovacchia (Repubblica Slovacca) 6
BG - Bulgaria 5
BO - Bolivia 5
EU - Europa 5
GE - Georgia 5
BB - Barbados 4
DO - Repubblica Dominicana 4
KW - Kuwait 4
MZ - Mozambico 4
OM - Oman 4
SV - El Salvador 4
BA - Bosnia-Erzegovina 3
LV - Lettonia 3
ME - Montenegro 3
SR - Suriname 3
AM - Armenia 2
BY - Bielorussia 2
Totale 28.064
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Città #
Ashburn 2.170
Singapore 1.291
Chandler 821
Munich 647
San Jose 621
Dallas 602
Jacksonville 540
Hong Kong 537
Council Bluffs 534
Des Moines 531
Fairfield 512
Dublin 394
New York 372
Boardman 364
Menlo Park 325
Helsinki 295
Ho Chi Minh City 266
Seattle 261
Wilmington 260
Ancona 247
Beijing 247
Houston 233
Woodbridge 214
Los Angeles 209
Milan 208
Kraków 203
Hanoi 190
The Dalles 184
Redmond 170
Marche 166
Cambridge 158
Lauterbourg 150
Ann Arbor 145
Princeton 142
Lawrence 135
Moscow 135
San Mateo 125
Abidjan 121
Rome 118
Ottawa 107
Hefei 96
Santa Clara 96
Turin 94
São Paulo 86
Chicago 82
Centro 80
Orem 78
Phoenix 71
Mexico City 59
London 56
San Diego 53
Buffalo 52
Shanghai 51
Amsterdam 49
Da Nang 46
Warsaw 45
Montreal 44
Tokyo 43
Turku 42
Tolentino 41
Florence 39
Frankfurt am Main 39
Haiphong 39
Naples 39
Guangzhou 38
Atlanta 37
Nuremberg 37
Washington 37
San Francisco 36
Toronto 36
Brooklyn 35
Denver 34
Vienna 34
Bologna 32
Columbus 31
Chennai 29
Johannesburg 29
Brussels 28
Rio de Janeiro 28
Boston 26
Sassari 26
Boydton 25
Falls Church 25
Shenzhen 25
Brasília 24
Osimo 24
Pune 24
Strasbourg 24
Cagliari 23
Salt Lake City 23
Stockholm 23
Wuhan 23
Baghdad 20
Jyväskylä 20
San José 20
Norwalk 19
San Benedetto del Tronto 19
Palermo 18
Tashkent 18
Manchester 17
Totale 17.337
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Nome #
Gioddu: dalla tradizione italiana un latte fermentato con proprietà funzionali simili al kefir? [Gioddu: from the Italian tradition, a functional kefir-like fermented milk?] 571
Microbiological characterization of Gioddu, an Italian fermented milk 558
Microbial communities and volatile profile of Queijo de Azeitão PDO cheese, a traditional Mediterranean thistle-curdled cheese from Portugal 447
Fate of Escherichia coli artificially inoculated in Tenebrio molitor L. larvae rearing chain for human consumption 381
The bacterial biota of laboratory-reared edible mealworms (Tenebrio molitor L.): from feed to frass 351
Direct detection of antibiotic resistance genes in specimens of chicken and pork meat 346
Evaluation of the inhibitory activity of essential oils against spoilage yeasts and their potential application in yogurt 326
Discovering microbiota and volatile compounds of surströmming, the traditional Swedish sour herring 319
Il formaggio Caciofiore prodotto nelle Marche: influenza del caglio da cardo sulle dinamiche microbiche 310
Prevalence of histidine decarboxylase genes of Gram-positive bacteria in surströmming as revealed by qPCR 301
Exploratory study on the occurrence and dynamics of yeast-mediated nicotinamide riboside production in craft beer 292
Bread enriched with cricket powder (Acheta domesticus): A technological, microbiological and nutritional evaluation 290
Microbial dynamics of model Fabriano-like fermented sausages as affected by starter cultures, nitrates and nitrites 290
Current knowledge on the microbiota of edible insects intended for human consumption: A state-of-the-art review 278
Microbial Dynamics of a Specialty Italian Raw Ewe’s Milk Cheese Curdled with Extracts from Spontaneous and Cultivated Onopordum tauricum Willd 274
Isolation and molecular characterization of antibiotic-resistant lactic acid bacteria from poultry and swine meat products 263
Anti-staling agents for baking industry [Coadiuvanti tecnologici anti-raffermAmento per l’industria dei lievitati da forno] 257
Lacto-fermented garlic handcrafted in the Lower Silesia Region (Poland): Microbial diversity, morpho-textural traits, and volatile compounds 256
Microbial Diversity of Type I Sourdoughs Prepared and Back-Slopped with Wholemeal and Refined Soft (Triticum aestivum) Wheat Flours 248
Spotlight on autochthonous microbiota, morpho-textural characteristics, and volatilome of a traditional Polish cold-smoked raw sausage 241
Bacteria and yeast microbiota in milk kefir grains from different Italian regions 240
The occurrence of beer spoilage lactic acid bacteria in craft beer production 240
Softness of Panettone: the results of an applied study [Sofficità del Panettone: i risultati di una ricerca applicata] 234
Bacterial and fungal communities of Gioddu as revealed by PCR-DGGE analysis 232
Exploitation of sea fennel (Crithmum maritimum L.) for manufacturing of novel high-value fermented preserves 228
The potential of edible insects: microbiological features [Il potenziale degli insetti edibili: aspetti microbiologici] 224
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 224
Insight into the proximate composition and microbial diversity of edible insects marketed in the European Union 221
A glimpse into the microbiota of marketed ready-to-eat crickets (Acheta domesticus) 220
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] 217
Valorization of Foods: From Tradition to Innovation 217
Exploitation of Tenebrio molitor larvae as biological factories for human probiotics, an exploratory study 217
Yeast and mould dynamics in Caciofiore della Sibilla cheese coagulated with an aqueous extract of Carlina acanthifolia All. 216
Effect of inoculated azotobacteria and Phanerochaete chrysosporium on the composting of olive pomace: Microbial community dynamics and phenols evolution 212
Selezione di starter per la produzione di nuove conserve fermentate a base di finocchio marino (Crithmum marititimum L.) 209
The microbiota of marketed processed edible insects as revealed by high-throughput sequencing 209
Revealing the microbiota of marketed edible insects through PCR-DGGE, metagenomic sequencing and real-time PCR 208
Distribution of transferable antibiotic resistance genes in laboratory-reared edible mealworms (Tenebrio molitor L.) 203
Study of kefir drinks produced by backslopping method using kefir grains from Bosnia and Herzegovina: microbial dynamics and volatilome profile 202
Microbial dynamics in rearing trials of Hermetia illucens larvae fed coffee silverskin and microalgae 200
Protein fortification with mealworm (Tenebrio molitor L.) powder: effect on textural, microbiological, nutritional and sensory features of bread 199
Barley flour exploitation in sourdough bread-making: a technological, nutritional and sensory evaluation. 198
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] 198
Getting insight into the prevalence of antibiotic resistance genes in specimens of marketed edible insects 197
Exploitation of black olive (Olea europaea L. cv. Piantone di Mogliano) pomace for the production of high-value bread 196
Impact of thistle rennet from Carlina acanthifolia All. subsp. acanthifolia on bacterial diversity and dynamics of a specialty Italian raw ewes' milk cheese 194
Unveiling hákarl: a study of the microbiota of the traditional Icelandic fermented fish 192
Quantitative assessment of transferable antibiotic resistance genes in zebrafish (Danio rerio) fed Hermetia illucens-based feed 191
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] 187
Brettanomyces spoilage in Albanian wines assessed by culture-dependent and culture-independent methods 187
Lesser mealworm (Alphitobius diaperinus) powder as a novel baking ingredient for manufacturing high-protein, mineral-dense snacks 187
Linezolid-resistant Enterococcus gallinarum isolate of swine origin carrying cfr, optrA and poxtA genes 187
Erythromycin-resistant lactic acid bacteria in the healthy gut of vegans, ovo-lacto vegetarians and omnivores 186
Bioluminescence ATP monitoring for the routine assessment of food contact surface cleanliness in a University canteen 181
Breve descrizione dei principali gruppi microbici: Funghi filamentosi 181
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 180
Croatian white grape variety Maraština: First taste of its indigenous mycobiota 175
Sustainable Domestic Vertical Farming: Energy Consumption of an Indoor Farming Appliance 173
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) 172
Smoked sausages of bovine meat produced in North Macedonia as a source of pro-technological lactic acid bacteria and coagulase-negative cocci 171
Selection of cereal-sourced lactic acid bacteria as candidate starters for the baking industry 170
Fermentation of Microalgal Biomass for Innovative Food Production 169
Occurrence of antibiotic resistance genes in the fecal DNA of healthy omnivores, ovo-lacto vegetarians and vegans 168
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.)] 165
Anti-staling agents for bakery industry [Coadiuvanti tecnologici anti-raffermamento per l'industria dei lievitati da forno]. 164
Cricket Powder-Based Bread: A Real Opportunity for Dietary High Quality Nutrients Intake? 164
Hermetia illucens in diets for zebrafish (Danio rerio): A study of bacterial diversity by using PCR-DGGE andmetagenomic sequencing 163
Comprehensive profiling of smoked cheese from raw goat's milk handcrafted in Lower Silesia (Poland) 161
Investigating antibiotic resistance genes in marketed ready-to-eat small crickets (Acheta domesticus) 161
Quantification of antibiotic resistance genes in Siberian sturgeons (Acipenser baerii) fed Hermetia illucens-based diet 157
Antifungal activity of sourdough lactic acid bacteria for the biopreservation of baked goods. 156
Occurrence of transferable antibiotic resistances in commercialized ready-to-eat mealworms (Tenebrio molitor L.) 154
Sea Fennel (Crithmum maritimum L.) as an Emerging Crop for the Manufacturing of Innovative Foods and Nutraceuticals 152
Staphylococcus aureus artificially inoculated in mealworm larvae rearing chain for human consumption: Long-term investigation into survival and toxin production 152
Unpasteurised commercial boza as a source of microbial diversity 152
A comprehensive study on the autochthonous microbiota, volatilome, physico-chemical, and morpho-textural features of Montenegrin Njeguški cheese 150
PCR-DGGE analysis of lactic acid bacteria and yeast dynamics during the production processes of three varieties of Panettone 150
Investigation of the dominant microbiota in ready-to-eat grasshoppers and mealworms and quantification of carbapenem resistance genes by qPCR 150
Microbiological and technological characterization of sourdoughs destined for bread-making with barley flour 149
Exploratory Study on Histamine Content and Histidine Decarboxylase Genes of Gram-positive Bacteria in Hákarl 149
Occurrence of Antibiotic Resistance Genes in Hermetia illucens Larvae Fed Coffee Silverskin Enriched with Schizochytrium limacinum or Isochrysis galbana Microalgae 147
Liquid sourdough from stone-ground soft wheat (Triticum aestivum) flour: development and exploitation in the breadmaking process 146
PCR-DGGE for the profiling of cheese bacterial communities: strengths and weaknesses of a poorly explored combined approach 144
Transferable antibiotic resistances in marketed edible grasshoppers (Locusta migratoria migratorioides) 142
Tetracycline Resistance Genes in the Traditional Swedish Sour Herring surströmming as Revealed Using qPCR 141
Onopordum platylepis (Murb.) Murb. as a novel source of thistle rennet: First application to the manufacture of traditional Italian raw ewe's milk cheese 141
Indoor air quality in mass catering plants: Occurrence of airborne eumycetes in a university canteen 141
Insight into the bacterial diversity of fermentation woad dye vats as revealed by PCR-DGGE and pyrosequencing 141
Portuguese cacholeira blood sausage: a first taste of its microbiota and volatile organic compounds 141
Identification of plasmids co-carrying cfr(D)/optrA and cfr(D2)/poxtA linezolid resistance genes in two Enterococcus avium isolates from swine brain 139
Ecology of lactic acid bacteria and coagulase negative cocci in fermented dry sausages manufactured in Italy and other Mediterranean countries: an overview 138
Proximate composition and microbiological characterization of fresh mealworms (Tenebrio molitor L.) 138
Soil bacterial communities under slash and burn in Mozambique as revealed by a metataxonomic approach 137
Italian salami: survey of traditional Italian salami, their manufacturing techniques, and main chemical and microbiological traits 136
Biodiversity of the sourdough lactic acid bacteria from bakery products manufactured in the Marche region (Central Italy) 135
Real-time PCR detection and quantification of selected transferable antibiotic resistance genes in fresh edible insects from Belgium and the Netherlands 134
Distribution of Antibiotic Resistance Genes in the Saliva of Healthy Omnivores, Ovo-Lacto-Vegetarians, and Vegans 134
Breadmaking potential of wheat flour enriched with meaworms (Tenebrio molitor L.) started with sourdough and baker’s yeast 133
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 132
Profiling of autochthonous microbiota and characterization of the dominant lactic acid bacteria occurring in fermented fish sausages 131
Totale 20.631
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Categoria #
all - tutte 108.447
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 108.447
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022951 0 0 0 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
2025/20269.320 742 556 701 800 1.086 595 1.568 803 869 787 417 396
2026/20272.462 561 472 513 916 0 0 0 0 0 0 0 0
Totale 28.664