IRIS
AQUILANTI, Lucia
 Distribuzione geografica
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Continente #
NA - Nord America 16.042
EU - Europa 10.499
AS - Asia 7.557
SA - Sud America 1.561
AF - Africa 413
OC - Oceania 23
Continente sconosciuto - Info sul continente non disponibili 10
Totale 36.105
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Nazione #
US - Stati Uniti d'America 15.629
IT - Italia 2.897
SG - Singapore 2.847
CN - Cina 1.332
DE - Germania 1.314
VN - Vietnam 1.255
BR - Brasile 1.218
RU - Federazione Russa 1.115
FR - Francia 999
UA - Ucraina 848
HK - Hong Kong 761
IE - Irlanda 640
FI - Finlandia 634
SE - Svezia 546
PL - Polonia 454
TR - Turchia 313
DK - Danimarca 297
GB - Regno Unito 286
CA - Canada 229
IN - India 201
KR - Corea 169
CI - Costa d'Avorio 156
NL - Olanda 156
MX - Messico 137
BD - Bangladesh 117
AR - Argentina 113
JP - Giappone 94
IQ - Iraq 84
ZA - Sudafrica 77
AT - Austria 68
ID - Indonesia 66
MA - Marocco 61
ES - Italia 59
BE - Belgio 49
EC - Ecuador 49
CO - Colombia 45
PK - Pakistan 42
VE - Venezuela 35
UZ - Uzbekistan 34
PE - Perù 32
PH - Filippine 31
CL - Cile 27
TN - Tunisia 27
DZ - Algeria 23
EG - Egitto 21
LT - Lituania 21
JO - Giordania 20
MY - Malesia 19
PY - Paraguay 18
SA - Arabia Saudita 18
AE - Emirati Arabi Uniti 17
TH - Thailandia 17
KE - Kenya 16
RO - Romania 15
AU - Australia 14
IL - Israele 14
LB - Libano 14
CH - Svizzera 12
KZ - Kazakistan 12
UY - Uruguay 12
PT - Portogallo 11
CZ - Repubblica Ceca 10
TW - Taiwan 10
AZ - Azerbaigian 9
BO - Bolivia 9
EU - Europa 9
HR - Croazia 9
PA - Panama 9
PS - Palestinian Territory 9
CR - Costa Rica 8
HU - Ungheria 8
NP - Nepal 8
NZ - Nuova Zelanda 8
JM - Giamaica 7
NG - Nigeria 7
RS - Serbia 7
AL - Albania 6
DO - Repubblica Dominicana 6
GE - Georgia 6
GR - Grecia 6
OM - Oman 6
SK - Slovacchia (Repubblica Slovacca) 6
KW - Kuwait 5
SY - Repubblica araba siriana 5
BG - Bulgaria 4
GT - Guatemala 4
MD - Moldavia 4
MZ - Mozambico 4
SV - El Salvador 4
AM - Armenia 3
BA - Bosnia-Erzegovina 3
BB - Barbados 3
HN - Honduras 3
IR - Iran 3
KG - Kirghizistan 3
LK - Sri Lanka 3
LV - Lettonia 3
ME - Montenegro 3
SN - Senegal 3
SR - Suriname 3
Totale 36.063
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Città #
Ashburn 2.447
Singapore 1.755
Chandler 1.319
Dallas 1.085
Jacksonville 878
Munich 799
San Jose 763
Fairfield 761
Des Moines 755
Hong Kong 727
Dublin 598
Boardman 555
New York 440
Ho Chi Minh City 411
Helsinki 398
Wilmington 384
Kraków 364
Seattle 353
Houston 335
Woodbridge 329
Menlo Park 325
Beijing 318
Hanoi 295
Ancona 286
The Dalles 279
Cambridge 253
Lauterbourg 230
Ann Arbor 224
Los Angeles 218
Marche 215
Lawrence 209
Princeton 209
Milan 199
San Mateo 197
Redmond 196
Moscow 187
Abidjan 156
Council Bluffs 155
Hefei 149
Centro 132
Ottawa 126
São Paulo 118
Turin 107
Rome 102
Chicago 89
Orem 86
San Diego 75
Buffalo 70
Mexico City 66
Shanghai 63
Warsaw 62
Santa Clara 61
Da Nang 60
London 59
Tokyo 58
Amsterdam 55
Guangzhou 55
Tolentino 53
Turku 53
Frankfurt am Main 51
Haiphong 50
Washington 50
Nuremberg 46
Chennai 45
Columbus 43
Rio de Janeiro 43
Vienna 42
Montreal 41
Johannesburg 40
Naples 40
Brussels 39
Denver 38
Florence 37
Brooklyn 35
Stockholm 35
Wuhan 34
Baghdad 33
Bologna 33
Shenzhen 33
Falls Church 32
Pune 32
Phoenix 31
Sassari 30
Tashkent 30
Atlanta 29
Jyväskylä 29
Osimo 29
Brasília 28
Belo Horizonte 25
Boydton 25
Norwalk 25
Palermo 25
Strasbourg 25
San Francisco 24
Toronto 24
Hải Dương 23
Salt Lake City 23
Cagliari 22
Boston 21
Manchester 21
Totale 22.667
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Nome #
Microbiological characterization of Gioddu, an Italian fermented milk 543
Gioddu: dalla tradizione italiana un latte fermentato con proprietà funzionali simili al kefir? [Gioddu: from the Italian tradition, a functional kefir-like fermented milk?] 518
Microbial communities and volatile profile of Queijo de Azeitão PDO cheese, a traditional Mediterranean thistle-curdled cheese from Portugal 434
Fate of Escherichia coli artificially inoculated in Tenebrio molitor L. larvae rearing chain for human consumption 344
Direct detection of antibiotic resistance genes in specimens of chicken and pork meat 332
The bacterial biota of laboratory-reared edible mealworms (Tenebrio molitor L.): from feed to frass 331
Evaluation of the inhibitory activity of essential oils against spoilage yeasts and their potential application in yogurt 304
Prevalence of histidine decarboxylase genes of Gram-positive bacteria in surströmming as revealed by qPCR 293
Il formaggio Caciofiore prodotto nelle Marche: influenza del caglio da cardo sulle dinamiche microbiche 290
Sea fennel (Crithmum maritimum L.) leaves and flowers: Bioactive compounds, antioxidant activity and hypoglycaemic potential 281
Microbial dynamics of model Fabriano-like fermented sausages as affected by starter cultures, nitrates and nitrites 277
DNA and Fluorescein tracer tests to study the recharge, groundwater flowpath and hydraulic contact of aquifers in the Umbria-Marche limestone ridge (central Apennines, Italy) 273
Bread enriched with cricket powder (Acheta domesticus): A technological, microbiological and nutritional evaluation 272
Microbial Dynamics of a Specialty Italian Raw Ewe’s Milk Cheese Curdled with Extracts from Spontaneous and Cultivated Onopordum tauricum Willd 264
Isolation and molecular characterization of antibiotic-resistant lactic acid bacteria from poultry and swine meat products 252
The Microbial Diversity of Non-Korean Kimchi as Revealed by Viable Counting and Metataxonomic Sequencing 247
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 233
Lacto-fermented garlic handcrafted in the Lower Silesia Region (Poland): Microbial diversity, morpho-textural traits, and volatile compounds 230
Insect-based dinner products for meat substitution in ordinary diets: Developing the quality criteria and experimental products for consumer interventions 229
The occurrence of beer spoilage lactic acid bacteria in craft beer production 227
Spotlight on autochthonous microbiota, morpho-textural characteristics, and volatilome of a traditional Polish cold-smoked raw sausage 225
Vegetable By-Products from Industrial Processing: From Waste to Functional Ingredient Through Fermentation 224
THE CONTRIBUTION OF DNA AND FLUORESCENT TRACER FOR THE IDENTIFICATION OF CONNECTIONS IN KARST AND FISSURED AQUIFERS 224
Bacteria and yeast microbiota in milk kefir grains from different Italian regions 221
Exploitation of sea fennel (Crithmum maritimum L.) for manufacturing of novel high-value fermented preserves 218
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 211
Insight into the proximate composition and microbial diversity of edible insects marketed in the European Union 210
Spore-forming bacteria in insect-based foods 210
A glimpse into the microbiota of marketed ready-to-eat crickets (Acheta domesticus) 210
Bacterial and fungal communities of Gioddu as revealed by PCR-DGGE analysis 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
Research progress in the use of lactic acid bacteria as natural biopreservatives against Pseudomonas spp. in meat and meat products: A review 207
Exploitation of Tenebrio molitor larvae as biological factories for human probiotics, an exploratory study 204
Hydraulic contacts identification in the aquifers of limestone ridges: tracer tests in the Montelago pilot area (Central Apennines) 202
The potential of edible insects: microbiological features [Il potenziale degli insetti edibili: aspetti microbiologici] 202
A DNA tracer used in column tests for hydrogeology applications 201
Revealing the microbiota of marketed edible insects through PCR-DGGE, metagenomic sequencing and real-time PCR 201
Flow parameters in porous alluvial aquifers evaluated by multiple tracers 200
Effect of inoculated azotobacteria and Phanerochaete chrysosporium on the composting of olive pomace: Microbial community dynamics and phenols evolution 200
Valorization of Foods: From Tradition to Innovation 199
Yeast and mould dynamics in Caciofiore della Sibilla cheese coagulated with an aqueous extract of Carlina acanthifolia All. 197
The microbiota of marketed processed edible insects as revealed by high-throughput sequencing 197
Addition of olive pomace to feeding substrate affects growth performance and nutritional value of mealworm (Tenebrio molitor L.) larvae 194
The first outstanding 50 years of “Università Politecnica delle Marche”: Research achievements in life sciences 192
Study of kefir drinks produced by backslopping method using kefir grains from Bosnia and Herzegovina: microbial dynamics and volatilome profile 189
Protein fortification with mealworm (Tenebrio molitor L.) powder: effect on textural, microbiological, nutritional and sensory features of bread 188
Discovering microbiota and volatile compounds of surströmming, the traditional Swedish sour herring 188
Microbial dynamics in rearing trials of Hermetia illucens larvae fed coffee silverskin and microalgae 188
Distribution of transferable antibiotic resistance genes in laboratory-reared edible mealworms (Tenebrio molitor L.) 188
Barley flour exploitation in sourdough bread-making: a technological, nutritional and sensory evaluation. 185
Impact of thistle rennet from Carlina acanthifolia All. subsp. acanthifolia on bacterial diversity and dynamics of a specialty Italian raw ewes' milk cheese 182
Amplified ribosomal DNA restriction analysis for the characterization of Azotobacteraceae: a contribution to the study of these free-living nitrogen-fixing bacteria 181
Quantitative assessment of transferable antibiotic resistance genes in zebrafish (Danio rerio) fed Hermetia illucens-based feed 181
Effects of water absorption and surface roughness on the bioreceptivity of ETICS compared to clay bricks 180
Selezione di starter per la produzione di nuove conserve fermentate a base di finocchio marino (Crithmum marititimum L.) 180
Preface 179
Getting insight into the prevalence of antibiotic resistance genes in specimens of marketed edible insects 177
Unveiling hákarl: a study of the microbiota of the traditional Icelandic fermented fish 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] 174
Erythromycin-resistant lactic acid bacteria in the healthy gut of vegans, ovo-lacto vegetarians and omnivores 173
A PCR ARDRA method based on differences in the 16S rRNA gene sequence for identification of Lactic Acid Bacteria 172
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 172
Clotting properties of onopordum tauricum (willd.) aqueous extract in milk of different species 172
Lesser mealworm (Alphitobius diaperinus) powder as a novel baking ingredient for manufacturing high-protein, mineral-dense snacks 171
Bacillus cereus foodborne outbreaks in mass catering 170
Autochthonous lactic acid bacteria in the production of mozzarella cheese. 169
Bioluminescence ATP monitoring for the routine assessment of food contact surface cleanliness in a University canteen 168
Brettanomyces spoilage in Albanian wines assessed by culture-dependent and culture-independent methods 167
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] 165
An eight-year report on the implementation of HACCP in a University canteen: Impact on the microbiological quality of meals 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
Evaluation of inhibitory effect of TiO2 nanocoatings against microalgal growth on clay brick façades under weak UV exposure conditions 161
Occurrence of antibiotic resistance genes in the fecal DNA of healthy omnivores, ovo-lacto vegetarians and vegans 161
Smoked sausages of bovine meat produced in North Macedonia as a source of pro-technological lactic acid bacteria and coagulase-negative cocci 161
Selection of cereal-sourced lactic acid bacteria as candidate starters for the baking industry 159
Exploitation of black olive (Olea europaea L. cv. Piantone di Mogliano) pomace for the production of high-value bread 158
Bacterial dynamics in a raw cow's milk Caciotta cheese manufactured with aqueous extract of Cynara cardunculus dried flowers. 158
Isatis tinctoria L.: biomass production and indigo dye yield as influenced by mineral or organic nitrogen fertilization. 158
Anti-staling agents for bakery industry [Coadiuvanti tecnologici anti-raffermamento per l'industria dei lievitati da forno]. 156
Morphological and Genomic Differences in the Italian Populations of Onopordum tauricum Willd.—A New Source of Vegetable Rennet 155
Fermentation of Microalgal Biomass for Innovative Food Production 155
Cricket Powder-Based Bread: A Real Opportunity for Dietary High Quality Nutrients Intake? 155
Exploratory study on the occurrence and dynamics of yeast-mediated nicotinamide riboside production in craft beer 154
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] 153
Croatian white grape variety Maraština: First taste of its indigenous mycobiota 151
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.)] 151
Hermetia illucens in diets for zebrafish (Danio rerio): A study of bacterial diversity by using PCR-DGGE andmetagenomic sequencing 149
Biostimulation effect on Crithmum maritimum L. root development in controlled environment 148
Quantification of antibiotic resistance genes in Siberian sturgeons (Acipenser baerii) fed Hermetia illucens-based diet 148
Occurrence of transferable antibiotic resistances in commercialized ready-to-eat mealworms (Tenebrio molitor L.) 146
Investigating antibiotic resistance genes in marketed ready-to-eat small crickets (Acheta domesticus) 146
The microbiota of fresh mealworms as revealed by PCR-DGGE 145
Potentialities of aqueous extract from cultivated Onopordum tauricum (Willd.) as milk clotting agent for cheesemaking 144
PCR-DGGE analysis of lactic acid bacteria and yeast dynamics during the production processes of three varieties of Panettone 143
Batteri Azotofissatori liberi e simbionti. 141
Antifungal activity of sourdough lactic acid bacteria for the biopreservation of baked goods. 140
Unpasteurised commercial boza as a source of microbial diversity 140
Monitoring of the HACCP system in mass catering: a case study [La verifica del sistema HACCP nella ristorazione collettiva: un caso studio] 139
Totale 20.430
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Categoria #
all - tutte 138.041
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 138.041
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021543 0 0 0 0 0 0 0 0 0 0 368 175
2021/20221.994 106 482 48 57 30 74 95 141 120 185 216 440
2022/20234.267 288 378 287 390 302 1.092 22 278 828 41 239 122
2023/20242.689 381 89 174 354 344 544 61 140 53 144 79 326
2024/20256.927 492 432 335 295 312 641 1.048 630 1.221 441 576 504
2025/202613.054 954 1.000 1.109 1.271 1.507 896 2.330 1.250 1.219 1.153 365 0
Totale 36.849