IRIS
AQUILANTI, Lucia
 Distribuzione geografica
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Continente #
NA - Nord America 17.974
EU - Europa 10.834
AS - Asia 7.793
SA - Sud America 1.577
Continente sconosciuto - Info sul continente non disponibili 764
AF - Africa 418
OC - Oceania 24
Totale 39.384
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Nazione #
US - Stati Uniti d'America 17.469
IT - Italia 3.191
SG - Singapore 2.907
CN - Cina 1.395
DE - Germania 1.316
VN - Vietnam 1.260
BR - Brasile 1.225
RU - Federazione Russa 1.115
FR - Francia 1.002
UA - Ucraina 852
HK - Hong Kong 780
IE - Irlanda 641
FI - Finlandia 635
SE - Svezia 547
PL - Polonia 458
TR - Turchia 315
DK - Danimarca 297
GB - Regno Unito 291
CA - Canada 280
IN - India 206
BD - Bangladesh 181
KR - Corea 169
NL - Olanda 161
CI - Costa d'Avorio 156
MX - Messico 142
AR - Argentina 116
JP - Giappone 95
IQ - Iraq 84
ZA - Sudafrica 77
AT - Austria 70
ID - Indonesia 68
ES - Italia 61
MA - Marocco 61
BE - Belgio 49
EC - Ecuador 49
CO - Colombia 45
PK - Pakistan 43
PH - Filippine 40
VE - Venezuela 35
UZ - Uzbekistan 34
PE - Perù 33
CL - Cile 32
TN - Tunisia 28
DZ - Algeria 26
LT - Lituania 22
MY - Malesia 22
EG - Egitto 21
JO - Giordania 20
PY - Paraguay 18
SA - Arabia Saudita 18
TH - Thailandia 18
AE - Emirati Arabi Uniti 17
KE - Kenya 16
CR - Costa Rica 15
RO - Romania 15
AU - Australia 14
CH - Svizzera 14
IL - Israele 14
JM - Giamaica 14
LB - Libano 14
PT - Portogallo 13
GR - Grecia 12
KZ - Kazakistan 12
UY - Uruguay 12
CZ - Repubblica Ceca 10
PA - Panama 10
TW - Taiwan 10
AZ - Azerbaigian 9
BO - Bolivia 9
EU - Europa 9
HR - Croazia 9
NP - Nepal 9
NZ - Nuova Zelanda 9
PS - Palestinian Territory 9
HU - Ungheria 8
NG - Nigeria 7
RS - Serbia 7
AL - Albania 6
BB - Barbados 6
DO - Repubblica Dominicana 6
GE - Georgia 6
GT - Guatemala 6
OM - Oman 6
PR - Porto Rico 6
SK - Slovacchia (Repubblica Slovacca) 6
TT - Trinidad e Tobago 6
HN - Honduras 5
KW - Kuwait 5
SV - El Salvador 5
SY - Repubblica araba siriana 5
BG - Bulgaria 4
MD - Moldavia 4
MZ - Mozambico 4
AM - Armenia 3
BA - Bosnia-Erzegovina 3
IR - Iran 3
KG - Kirghizistan 3
LK - Sri Lanka 3
LV - Lettonia 3
ME - Montenegro 3
Totale 38.580
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Città #
Ashburn 2.686
Singapore 1.780
Chandler 1.319
Dallas 1.115
San Jose 892
Jacksonville 881
Council Bluffs 816
Munich 799
Fairfield 761
Des Moines 755
Hong Kong 744
Dublin 598
Boardman 555
New York 474
Ho Chi Minh City 412
Helsinki 399
Wilmington 387
Kraków 364
Seattle 355
Houston 340
Beijing 338
Woodbridge 329
Menlo Park 325
Hanoi 297
Ancona 289
Los Angeles 283
The Dalles 280
Milan 256
Cambridge 253
Lauterbourg 230
Ann Arbor 224
Marche 215
Lawrence 209
Princeton 209
San Mateo 197
Redmond 196
Moscow 188
Abidjan 156
Hefei 150
Centro 132
Ottawa 128
São Paulo 119
Rome 113
Turin 110
Santa Clara 108
Chicago 105
Orem 95
Buffalo 85
San Diego 77
Mexico City 70
Shanghai 66
Warsaw 64
Da Nang 62
London 61
Tokyo 59
Amsterdam 55
Guangzhou 55
Washington 54
Tolentino 53
Turku 53
Phoenix 52
Frankfurt am Main 51
Montreal 51
Haiphong 50
Naples 48
Chennai 46
Nuremberg 46
Brooklyn 44
Columbus 44
Rio de Janeiro 43
Vienna 42
Denver 41
Johannesburg 40
Atlanta 39
Brussels 39
Florence 39
Bologna 38
San Francisco 36
Stockholm 36
Wuhan 35
Baghdad 33
Shenzhen 33
Falls Church 32
Pune 32
Salt Lake City 31
Toronto 31
Sassari 30
Tashkent 30
Jyväskylä 29
Osimo 29
Brasília 28
Cagliari 26
Palermo 26
Belo Horizonte 25
Boston 25
Boydton 25
Norwalk 25
Strasbourg 25
Miano 24
Bari 23
Totale 24.202
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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?] 559
Microbiological characterization of Gioddu, an Italian fermented milk 553
Microbial communities and volatile profile of Queijo de Azeitão PDO cheese, a traditional Mediterranean thistle-curdled cheese from Portugal 442
Fate of Escherichia coli artificially inoculated in Tenebrio molitor L. larvae rearing chain for human consumption 374
Direct detection of antibiotic resistance genes in specimens of chicken and pork meat 341
The bacterial biota of laboratory-reared edible mealworms (Tenebrio molitor L.): from feed to frass 338
Evaluation of the inhibitory activity of essential oils against spoilage yeasts and their potential application in yogurt 321
Discovering microbiota and volatile compounds of surströmming, the traditional Swedish sour herring 303
Il formaggio Caciofiore prodotto nelle Marche: influenza del caglio da cardo sulle dinamiche microbiche 300
Prevalence of histidine decarboxylase genes of Gram-positive bacteria in surströmming as revealed by qPCR 296
Sea fennel (Crithmum maritimum L.) leaves and flowers: Bioactive compounds, antioxidant activity and hypoglycaemic potential 293
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) 292
Microbial dynamics of model Fabriano-like fermented sausages as affected by starter cultures, nitrates and nitrites 285
Bread enriched with cricket powder (Acheta domesticus): A technological, microbiological and nutritional evaluation 281
Microbial Dynamics of a Specialty Italian Raw Ewe’s Milk Cheese Curdled with Extracts from Spontaneous and Cultivated Onopordum tauricum Willd 269
Exploratory study on the occurrence and dynamics of yeast-mediated nicotinamide riboside production in craft beer 264
Isolation and molecular characterization of antibiotic-resistant lactic acid bacteria from poultry and swine meat products 260
The Microbial Diversity of Non-Korean Kimchi as Revealed by Viable Counting and Metataxonomic Sequencing 255
Lacto-fermented garlic handcrafted in the Lower Silesia Region (Poland): Microbial diversity, morpho-textural traits, and volatile compounds 249
Anti-staling agents for baking industry [Coadiuvanti tecnologici anti-raffermAmento per l’industria dei lievitati da forno] 247
THE CONTRIBUTION OF DNA AND FLUORESCENT TRACER FOR THE IDENTIFICATION OF CONNECTIONS IN KARST AND FISSURED AQUIFERS 245
Vegetable By-Products from Industrial Processing: From Waste to Functional Ingredient Through Fermentation 244
Microbial Diversity of Type I Sourdoughs Prepared and Back-Slopped with Wholemeal and Refined Soft (Triticum aestivum) Wheat Flours 243
Insect-based dinner products for meat substitution in ordinary diets: Developing the quality criteria and experimental products for consumer interventions 237
Bacteria and yeast microbiota in milk kefir grains from different Italian regions 235
Spotlight on autochthonous microbiota, morpho-textural characteristics, and volatilome of a traditional Polish cold-smoked raw sausage 234
The occurrence of beer spoilage lactic acid bacteria in craft beer production 234
Research progress in the use of lactic acid bacteria as natural biopreservatives against Pseudomonas spp. in meat and meat products: A review 225
Current knowledge on the microbiota of edible insects intended for human consumption: A state-of-the-art review 223
Exploitation of sea fennel (Crithmum maritimum L.) for manufacturing of novel high-value fermented preserves 222
Softness of Panettone: the results of an applied study [Sofficità del Panettone: i risultati di una ricerca applicata] 221
Bacterial and fungal communities of Gioddu as revealed by PCR-DGGE analysis 219
Insight into the proximate composition and microbial diversity of edible insects marketed in the European Union 217
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 217
Spore-forming bacteria in insect-based foods 216
A glimpse into the microbiota of marketed ready-to-eat crickets (Acheta domesticus) 216
The potential of edible insects: microbiological features [Il potenziale degli insetti edibili: aspetti microbiologici] 215
Hydraulic contacts identification in the aquifers of limestone ridges: tracer tests in the Montelago pilot area (Central Apennines) 211
Exploitation of Tenebrio molitor larvae as biological factories for human probiotics, an exploratory study 211
Yeast and mould dynamics in Caciofiore della Sibilla cheese coagulated with an aqueous extract of Carlina acanthifolia All. 210
Valorization of Foods: From Tradition to Innovation 210
Effect of inoculated azotobacteria and Phanerochaete chrysosporium on the composting of olive pomace: Microbial community dynamics and phenols evolution 207
Flow parameters in porous alluvial aquifers evaluated by multiple tracers 206
Addition of olive pomace to feeding substrate affects growth performance and nutritional value of mealworm (Tenebrio molitor L.) larvae 206
Revealing the microbiota of marketed edible insects through PCR-DGGE, metagenomic sequencing and real-time PCR 205
The microbiota of marketed processed edible insects as revealed by high-throughput sequencing 205
A DNA tracer used in column tests for hydrogeology applications 204
The first outstanding 50 years of “Università Politecnica delle Marche”: Research achievements in life sciences 204
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] 202
Distribution of transferable antibiotic resistance genes in laboratory-reared edible mealworms (Tenebrio molitor L.) 199
Study of kefir drinks produced by backslopping method using kefir grains from Bosnia and Herzegovina: microbial dynamics and volatilome profile 197
Microbial dynamics in rearing trials of Hermetia illucens larvae fed coffee silverskin and microalgae 196
Protein fortification with mealworm (Tenebrio molitor L.) powder: effect on textural, microbiological, nutritional and sensory features of bread 195
Selezione di starter per la produzione di nuove conserve fermentate a base di finocchio marino (Crithmum marititimum L.) 195
Barley flour exploitation in sourdough bread-making: a technological, nutritional and sensory evaluation. 193
Impact of thistle rennet from Carlina acanthifolia All. subsp. acanthifolia on bacterial diversity and dynamics of a specialty Italian raw ewes' milk cheese 191
Preface 190
Exploitation of black olive (Olea europaea L. cv. Piantone di Mogliano) pomace for the production of high-value bread 188
Amplified ribosomal DNA restriction analysis for the characterization of Azotobacteraceae: a contribution to the study of these free-living nitrogen-fixing bacteria 187
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] 187
Getting insight into the prevalence of antibiotic resistance genes in specimens of marketed edible insects 186
Quantitative assessment of transferable antibiotic resistance genes in zebrafish (Danio rerio) fed Hermetia illucens-based feed 186
Unveiling hákarl: a study of the microbiota of the traditional Icelandic fermented fish 183
Erythromycin-resistant lactic acid bacteria in the healthy gut of vegans, ovo-lacto vegetarians and omnivores 183
Lesser mealworm (Alphitobius diaperinus) powder as a novel baking ingredient for manufacturing high-protein, mineral-dense snacks 183
Effects of water absorption and surface roughness on the bioreceptivity of ETICS compared to clay bricks 182
Brettanomyces spoilage in Albanian wines assessed by culture-dependent and culture-independent methods 182
Autochthonous lactic acid bacteria in the production of mozzarella cheese. 180
A PCR ARDRA method based on differences in the 16S rRNA gene sequence for identification of Lactic Acid Bacteria 178
Bacillus cereus foodborne outbreaks in mass catering 178
Clotting properties of onopordum tauricum (willd.) aqueous extract in milk of different species 178
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] 177
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 175
An eight-year report on the implementation of HACCP in a University canteen: Impact on the microbiological quality of meals 170
Bioluminescence ATP monitoring for the routine assessment of food contact surface cleanliness in a University canteen 169
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) 168
Evaluation of inhibitory effect of TiO2 nanocoatings against microalgal growth on clay brick façades under weak UV exposure conditions 167
Croatian white grape variety Maraština: First taste of its indigenous mycobiota 166
Smoked sausages of bovine meat produced in North Macedonia as a source of pro-technological lactic acid bacteria and coagulase-negative cocci 166
Selection of cereal-sourced lactic acid bacteria as candidate starters for the baking industry 165
Occurrence of antibiotic resistance genes in the fecal DNA of healthy omnivores, ovo-lacto vegetarians and vegans 164
Morphological and Genomic Differences in the Italian Populations of Onopordum tauricum Willd.—A New Source of Vegetable Rennet 163
Isatis tinctoria L.: biomass production and indigo dye yield as influenced by mineral or organic nitrogen fertilization. 163
Bacterial dynamics in a raw cow's milk Caciotta cheese manufactured with aqueous extract of Cynara cardunculus dried flowers. 162
Anti-staling agents for bakery industry [Coadiuvanti tecnologici anti-raffermamento per l'industria dei lievitati da forno]. 161
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.)] 161
Cricket Powder-Based Bread: A Real Opportunity for Dietary High Quality Nutrients Intake? 160
Potentialities of aqueous extract from cultivated Onopordum tauricum (Willd.) as milk clotting agent for cheesemaking 159
Hermetia illucens in diets for zebrafish (Danio rerio): A study of bacterial diversity by using PCR-DGGE andmetagenomic sequencing 159
Fermentation of Microalgal Biomass for Innovative Food Production 158
Investigating antibiotic resistance genes in marketed ready-to-eat small crickets (Acheta domesticus) 158
Comprehensive profiling of smoked cheese from raw goat's milk handcrafted in Lower Silesia (Poland) 154
Quantification of antibiotic resistance genes in Siberian sturgeons (Acipenser baerii) fed Hermetia illucens-based diet 153
Antifungal activity of sourdough lactic acid bacteria for the biopreservation of baked goods. 152
Occurrence of Listeria monocytogenes in salami manufactured in the Marche Region (central Italy). 151
Occurrence of transferable antibiotic resistances in commercialized ready-to-eat mealworms (Tenebrio molitor L.) 150
Biostimulation effect on Crithmum maritimum L. root development in controlled environment 149
Monitoring of the HACCP system in mass catering: a case study [La verifica del sistema HACCP nella ristorazione collettiva: un caso studio] 149
Unpasteurised commercial boza as a source of microbial diversity 147
Investigation of the dominant microbiota in ready-to-eat grasshoppers and mealworms and quantification of carbapenem resistance genes by qPCR 147
Totale 21.626
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Categoria #
all - tutte 152.763
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 152.763
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.406 0 0 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
2025/202613.691 954 1.000 1.109 1.271 1.507 896 2.330 1.250 1.219 1.153 512 490
2026/20271.898 757 671 470 0 0 0 0 0 0 0 0 0
Totale 39.384