IRIS
AQUILANTI, Lucia
 Distribuzione geografica
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Continente #
NA - Nord America 13.443
EU - Europa 9.306
AS - Asia 5.119
SA - Sud America 1.158
AF - Africa 282
OC - Oceania 21
Continente sconosciuto - Info sul continente non disponibili 9
Totale 29.338
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Nazione #
US - Stati Uniti d'America 13.125
IT - Italia 2.725
SG - Singapore 2.250
DE - Germania 1.276
CN - Cina 1.108
BR - Brasile 987
UA - Ucraina 835
FR - Francia 711
HK - Hong Kong 686
RU - Federazione Russa 635
IE - Irlanda 634
FI - Finlandia 595
SE - Svezia 541
PL - Polonia 439
DK - Danimarca 294
TR - Turchia 285
GB - Regno Unito 239
VN - Vietnam 236
CA - Canada 207
KR - Corea 160
CI - Costa d'Avorio 153
NL - Olanda 130
IN - India 104
MX - Messico 94
AT - Austria 68
JP - Giappone 63
AR - Argentina 62
ES - Italia 50
BE - Belgio 45
MA - Marocco 44
ZA - Sudafrica 43
ID - Indonesia 42
BD - Bangladesh 33
EC - Ecuador 27
PE - Perù 22
PK - Pakistan 21
IQ - Iraq 20
CO - Colombia 19
UZ - Uzbekistan 19
LT - Lituania 16
AU - Australia 13
AE - Emirati Arabi Uniti 12
RO - Romania 12
TN - Tunisia 12
IL - Israele 11
CH - Svizzera 10
PY - Paraguay 10
VE - Venezuela 10
CL - Cile 9
EU - Europa 9
PH - Filippine 9
CZ - Repubblica Ceca 8
EG - Egitto 8
HR - Croazia 8
JO - Giordania 7
NZ - Nuova Zelanda 7
LB - Libano 6
TH - Thailandia 6
UY - Uruguay 6
HU - Ungheria 5
NP - Nepal 5
SK - Slovacchia (Repubblica Slovacca) 5
AZ - Azerbaigian 4
BO - Bolivia 4
KE - Kenya 4
KW - Kuwait 4
MY - Malesia 4
NG - Nigeria 4
PA - Panama 4
PT - Portogallo 4
SA - Arabia Saudita 4
AL - Albania 3
CR - Costa Rica 3
DZ - Algeria 3
MZ - Mozambico 3
RS - Serbia 3
BG - Bulgaria 2
CY - Cipro 2
DO - Repubblica Dominicana 2
GE - Georgia 2
GH - Ghana 2
GR - Grecia 2
IR - Iran 2
JM - Giamaica 2
KH - Cambogia 2
KZ - Kazakistan 2
LK - Sri Lanka 2
SI - Slovenia 2
SR - Suriname 2
SV - El Salvador 2
SY - Repubblica araba siriana 2
TT - Trinidad e Tobago 2
TW - Taiwan 2
UG - Uganda 2
AD - Andorra 1
AM - Armenia 1
BA - Bosnia-Erzegovina 1
BB - Barbados 1
BH - Bahrain 1
BN - Brunei Darussalam 1
Totale 29.324
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Città #
Singapore 1.389
Ashburn 1.373
Chandler 1.319
Dallas 1.070
Jacksonville 877
Munich 799
Fairfield 761
Des Moines 752
Hong Kong 666
Dublin 596
Boardman 549
New York 406
Wilmington 384
Kraków 364
Helsinki 359
Seattle 352
Houston 327
Woodbridge 327
Menlo Park 325
Ancona 296
Beijing 279
Cambridge 253
Ann Arbor 224
Marche 215
Lawrence 209
Princeton 209
Los Angeles 202
San Mateo 197
Redmond 196
Milan 180
The Dalles 171
Abidjan 153
Hefei 148
Moscow 140
Centro 132
Ottawa 125
Turin 104
Rome 95
São Paulo 93
Ho Chi Minh City 89
Chicago 81
San Diego 74
Buffalo 64
Mexico City 58
Shanghai 56
Guangzhou 54
Tolentino 53
Turku 53
London 51
Washington 48
Warsaw 47
Hanoi 46
Vienna 44
Amsterdam 42
Columbus 40
Nuremberg 39
Santa Clara 39
Tokyo 37
Montreal 36
Brussels 35
Denver 33
Naples 33
Rio de Janeiro 33
Brooklyn 32
Falls Church 32
Johannesburg 32
Stockholm 32
Wuhan 32
Florence 31
Pune 31
Osimo 30
Jyväskylä 29
Phoenix 29
Bologna 28
Sassari 28
Brasília 27
Frankfurt am Main 27
Orem 27
Boydton 25
Norwalk 25
Shenzhen 25
Council Bluffs 24
Palermo 24
Strasbourg 24
Salt Lake City 23
Atlanta 22
San Francisco 22
Chennai 21
Toronto 21
Belo Horizonte 19
Boston 19
Poplar 19
Ascoli Piceno 18
Bari 16
Tashkent 16
Cagliari 15
Elk Grove Village 15
Manchester 15
Castelfidardo 14
Jiaxing 14
Totale 18.684
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Nome #
Microbiological characterization of Gioddu, an Italian fermented milk 504
Gioddu: dalla tradizione italiana un latte fermentato con proprietà funzionali simili al kefir? [Gioddu: from the Italian tradition, a functional kefir-like fermented milk?] 450
Microbial communities and volatile profile of Queijo de Azeitão PDO cheese, a traditional Mediterranean thistle-curdled cheese from Portugal 409
Direct detection of antibiotic resistance genes in specimens of chicken and pork meat 306
null 304
The bacterial biota of laboratory-reared edible mealworms (Tenebrio molitor L.): from feed to frass 294
Prevalence of histidine decarboxylase genes of Gram-positive bacteria in surströmming as revealed by qPCR 271
Evaluation of the inhibitory activity of essential oils against spoilage yeasts and their potential application in yogurt 263
Il formaggio Caciofiore prodotto nelle Marche: influenza del caglio da cardo sulle dinamiche microbiche 261
Sea fennel (Crithmum maritimum L.) leaves and flowers: Bioactive compounds, antioxidant activity and hypoglycaemic potential 247
Microbial dynamics of model Fabriano-like fermented sausages as affected by starter cultures, nitrates and nitrites 243
Bread enriched with cricket powder (Acheta domesticus): A technological, microbiological and nutritional evaluation 231
Isolation and molecular characterization of antibiotic-resistant lactic acid bacteria from poultry and swine meat products 230
Microbial Dynamics of a Specialty Italian Raw Ewe’s Milk Cheese Curdled with Extracts from Spontaneous and Cultivated Onopordum tauricum Willd 229
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) 220
The Microbial Diversity of Non-Korean Kimchi as Revealed by Viable Counting and Metataxonomic Sequencing 216
Insect-based dinner products for meat substitution in ordinary diets: Developing the quality criteria and experimental products for consumer interventions 206
Spotlight on autochthonous microbiota, morpho-textural characteristics, and volatilome of a traditional Polish cold-smoked raw sausage 201
Anti-staling agents for baking industry [Coadiuvanti tecnologici anti-raffermAmento per l’industria dei lievitati da forno] 201
Softness of Panettone: the results of an applied study [Sofficità del Panettone: i risultati di una ricerca applicata] 198
Lacto-fermented garlic handcrafted in the Lower Silesia Region (Poland): Microbial diversity, morpho-textural traits, and volatile compounds 194
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 188
The potential of edible insects: microbiological features [Il potenziale degli insetti edibili: aspetti microbiologici] 187
Vegetable By-Products from Industrial Processing: From Waste to Functional Ingredient Through Fermentation 185
Insight into the proximate composition and microbial diversity of edible insects marketed in the European Union 183
The occurrence of beer spoilage lactic acid bacteria in craft beer production 182
Current knowledge on the microbiota of edible insects intended for human consumption: A state-of-the-art review 180
Spore-forming bacteria in insect-based foods 180
Microbial Diversity of Type I Sourdoughs Prepared and Back-Slopped with Wholemeal and Refined Soft (Triticum aestivum) Wheat Flours 179
Exploitation of sea fennel (Crithmum maritimum L.) for manufacturing of novel high-value fermented preserves 177
Effect of inoculated azotobacteria and Phanerochaete chrysosporium on the composting of olive pomace: Microbial community dynamics and phenols evolution 172
Exploitation of Tenebrio molitor larvae as biological factories for human probiotics, an exploratory study 172
Yeast and mould dynamics in Caciofiore della Sibilla cheese coagulated with an aqueous extract of Carlina acanthifolia All. 171
Valorization of Foods: From Tradition to Innovation 170
A DNA tracer used in column tests for hydrogeology applications 169
A glimpse into the microbiota of marketed ready-to-eat crickets (Acheta domesticus) 168
Barley flour exploitation in sourdough bread-making: a technological, nutritional and sensory evaluation. 167
Bacteria and yeast microbiota in milk kefir grains from different Italian regions 167
THE CONTRIBUTION OF DNA AND FLUORESCENT TRACER FOR THE IDENTIFICATION OF CONNECTIONS IN KARST AND FISSURED AQUIFERS 167
Revealing the microbiota of marketed edible insects through PCR-DGGE, metagenomic sequencing and real-time PCR 167
Hydraulic contacts identification in the aquifers of limestone ridges: tracer tests in the Montelago pilot area (Central Apennines) 166
Addition of olive pomace to feeding substrate affects growth performance and nutritional value of mealworm (Tenebrio molitor L.) larvae 165
The microbiota of marketed processed edible insects as revealed by high-throughput sequencing 165
Bacterial and fungal communities of Gioddu as revealed by PCR-DGGE analysis 164
Getting insight into the prevalence of antibiotic resistance genes in specimens of marketed edible insects 162
Quantitative assessment of transferable antibiotic resistance genes in zebrafish (Danio rerio) fed Hermetia illucens-based feed 159
Impact of thistle rennet from Carlina acanthifolia All. subsp. acanthifolia on bacterial diversity and dynamics of a specialty Italian raw ewes' milk cheese 158
Selezione di starter per la produzione di nuove conserve fermentate a base di finocchio marino (Crithmum marititimum L.) 157
Distribution of transferable antibiotic resistance genes in laboratory-reared edible mealworms (Tenebrio molitor L.) 157
Discovering microbiota and volatile compounds of surströmming, the traditional Swedish sour herring 156
The first outstanding 50 years of “Università Politecnica delle Marche”: Research achievements in life sciences 155
Protein fortification with mealworm (Tenebrio molitor L.) powder: effect on textural, microbiological, nutritional and sensory features of bread 154
Microbial dynamics in rearing trials of Hermetia illucens larvae fed coffee silverskin and microalgae 152
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] 150
Flow parameters in porous alluvial aquifers evaluated by multiple tracers 150
Unveiling hákarl: a study of the microbiota of the traditional Icelandic fermented fish 149
Amplified ribosomal DNA restriction analysis for the characterization of Azotobacteraceae: a contribution to the study of these free-living nitrogen-fixing bacteria 148
Effects of water absorption and surface roughness on the bioreceptivity of ETICS compared to clay bricks 148
Study of kefir drinks produced by backslopping method using kefir grains from Bosnia and Herzegovina: microbial dynamics and volatilome profile 148
An eight-year report on the implementation of HACCP in a University canteen: Impact on the microbiological quality of meals 144
Bacillus cereus foodborne outbreaks in mass catering 142
Anti-staling agents for bakery industry [Coadiuvanti tecnologici anti-raffermamento per l'industria dei lievitati da forno]. 140
Cricket Powder-Based Bread: A Real Opportunity for Dietary High Quality Nutrients Intake? 140
Preface 140
Occurrence of antibiotic resistance genes in the fecal DNA of healthy omnivores, ovo-lacto vegetarians and vegans 139
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] 139
Isatis tinctoria L.: biomass production and indigo dye yield as influenced by mineral or organic nitrogen fertilization. 139
Erythromycin-resistant lactic acid bacteria in the healthy gut of vegans, ovo-lacto vegetarians and omnivores 138
Lesser mealworm (Alphitobius diaperinus) powder as a novel baking ingredient for manufacturing high-protein, mineral-dense snacks 138
Autochthonous lactic acid bacteria in the production of mozzarella cheese. 134
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) 134
Clotting properties of onopordum tauricum (willd.) aqueous extract in milk of different species 133
Bacterial dynamics in a raw cow's milk Caciotta cheese manufactured with aqueous extract of Cynara cardunculus dried flowers. 132
A PCR ARDRA method based on differences in the 16S rRNA gene sequence for identification of Lactic Acid Bacteria 131
Evaluation of inhibitory effect of TiO2 nanocoatings against microalgal growth on clay brick façades under weak UV exposure conditions 131
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 131
Selection of cereal-sourced lactic acid bacteria as candidate starters for the baking industry 131
PCR-DGGE analysis of lactic acid bacteria and yeast dynamics during the production processes of three varieties of Panettone 128
Bioluminescence ATP monitoring for the routine assessment of food contact surface cleanliness in a University canteen 128
Brettanomyces spoilage in Albanian wines assessed by culture-dependent and culture-independent methods 128
The microbiota of fresh mealworms as revealed by PCR-DGGE 127
Research progress in the use of lactic acid bacteria as natural biopreservatives against Pseudomonas spp. in meat and meat products: A review 125
Unpasteurised commercial boza as a source of microbial diversity 125
Occurrence of transferable antibiotic resistances in commercialized ready-to-eat mealworms (Tenebrio molitor L.) 125
Exploratory study on the occurrence and dynamics of yeast-mediated nicotinamide riboside production in craft beer 125
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] 124
Morphological and Genomic Differences in the Italian Populations of Onopordum tauricum Willd.—A New Source of Vegetable Rennet 122
Batteri Azotofissatori liberi e simbionti. 122
Occurrence of Listeria monocytogenes in salami manufactured in the Marche Region (central Italy). 121
Una anagrafe per i probiotici? Evoluzione delle tecniche di identificazione e tipizzazione. 121
Monitoring of the HACCP system in mass catering: a case study [La verifica del sistema HACCP nella ristorazione collettiva: un caso studio] 121
Smoked sausages of bovine meat produced in North Macedonia as a source of pro-technological lactic acid bacteria and coagulase-negative cocci 121
Hermetia illucens in diets for zebrafish (Danio rerio): A study of bacterial diversity by using PCR-DGGE andmetagenomic sequencing 120
Biostimulation effect on Crithmum maritimum L. root development in controlled environment 119
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.)] 118
Potentialities of aqueous extract from cultivated Onopordum tauricum (Willd.) as milk clotting agent for cheesemaking 117
Effect of temperature and relative humidity on algae biofouling on different fired brick surfaces 117
Transferable antibiotic resistances in marketed edible grasshoppers (Locusta migratoria migratorioides) 116
Quantification of antibiotic resistance genes in Siberian sturgeons (Acipenser baerii) fed Hermetia illucens-based diet 116
Antifungal activity of sourdough lactic acid bacteria for the biopreservation of baked goods. 114
Totale 17.228
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Categoria #
all - tutte 123.518
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 123.518
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20212.361 0 0 0 0 0 187 303 482 344 502 368 175
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
2025/20266.247 954 1.000 1.109 1.271 1.567 346 0 0 0 0 0 0
Totale 30.042