IRIS
AQUILANTI, Lucia
 Distribuzione geografica
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Continente #
NA - Nord America 10.165
EU - Europa 8.133
AS - Asia 3.154
SA - Sud America 487
AF - Africa 176
OC - Oceania 14
Continente sconosciuto - Info sul continente non disponibili 9
Totale 22.138
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Nazione #
US - Stati Uniti d'America 9.961
IT - Italia 2.285
SG - Singapore 1.339
DE - Germania 1.103
UA - Ucraina 826
FR - Francia 618
RU - Federazione Russa 618
HK - Hong Kong 615
IE - Irlanda 608
CN - Cina 600
FI - Finlandia 532
SE - Svezia 506
BR - Brasile 438
PL - Polonia 383
DK - Danimarca 291
TR - Turchia 263
CA - Canada 152
KR - Corea 151
GB - Regno Unito 150
CI - Costa d'Avorio 110
NL - Olanda 67
IN - India 55
BE - Belgio 45
MX - Messico 45
MA - Marocco 38
AT - Austria 31
JP - Giappone 29
AR - Argentina 16
ES - Italia 13
PE - Perù 12
PK - Pakistan 12
IQ - Iraq 11
UZ - Uzbekistan 11
RO - Romania 10
EU - Europa 9
EC - Ecuador 8
HR - Croazia 8
ID - Indonesia 8
IL - Israele 8
LT - Lituania 8
PH - Filippine 8
AU - Australia 7
CH - Svizzera 7
NZ - Nuova Zelanda 7
TN - Tunisia 7
VN - Vietnam 7
AE - Emirati Arabi Uniti 6
EG - Egitto 5
SK - Slovacchia (Repubblica Slovacca) 5
ZA - Sudafrica 5
BD - Bangladesh 4
CO - Colombia 4
HU - Ungheria 4
AL - Albania 3
JO - Giordania 3
LB - Libano 3
MY - Malesia 3
NP - Nepal 3
PY - Paraguay 3
AZ - Azerbaigian 2
BO - Bolivia 2
CY - Cipro 2
DO - Repubblica Dominicana 2
GE - Georgia 2
GH - Ghana 2
IR - Iran 2
JM - Giamaica 2
KE - Kenya 2
KH - Cambogia 2
MZ - Mozambico 2
SI - Slovenia 2
UG - Uganda 2
VE - Venezuela 2
AM - Armenia 1
BY - Bielorussia 1
CL - Cile 1
CR - Costa Rica 1
CZ - Repubblica Ceca 1
DZ - Algeria 1
EE - Estonia 1
GA - Gabon 1
GR - Grecia 1
IS - Islanda 1
LK - Sri Lanka 1
LU - Lussemburgo 1
LV - Lettonia 1
MD - Moldavia 1
MK - Macedonia 1
PA - Panama 1
PS - Palestinian Territory 1
PT - Portogallo 1
SA - Arabia Saudita 1
SV - El Salvador 1
TW - Taiwan 1
UY - Uruguay 1
ZW - Zimbabwe 1
Totale 22.138
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Città #
Chandler 1.319
Jacksonville 877
Fairfield 761
Des Moines 752
Singapore 729
Munich 673
Hong Kong 596
Ashburn 573
Dublin 570
Boardman 536
Wilmington 376
Kraków 364
Helsinki 348
Seattle 347
Woodbridge 327
New York 326
Menlo Park 325
Houston 316
Cambridge 253
Ann Arbor 224
Marche 215
Lawrence 209
Princeton 209
San Mateo 197
Redmond 196
Milan 163
Moscow 139
Centro 132
Ancona 127
Ottawa 125
Abidjan 110
Turin 101
The Dalles 89
Beijing 86
San Diego 74
Rome 68
Guangzhou 54
Tolentino 53
Shanghai 52
Washington 47
Los Angeles 45
Mexico City 37
Brussels 35
London 33
Falls Church 32
Wuhan 32
Pune 31
Jyväskylä 29
Naples 28
São Paulo 28
Dallas 26
Bologna 25
Boydton 25
Norwalk 25
Florence 24
Sassari 24
Strasbourg 24
Palermo 22
Shenzhen 20
Nuremberg 19
Rio de Janeiro 19
Ascoli Piceno 18
Osimo 15
Toronto 15
Belo Horizonte 14
Brasília 14
Castelfidardo 14
Jiaxing 14
Vienna 14
Cagliari 13
Yiwu 13
Avellino 12
Izmir 12
Lariano 12
Redwood City 12
Rimini 12
Bari 11
Coimbatore 11
New Bedfont 11
Parma 11
Pavia 11
Filottrano 10
Iesi 10
Istanbul 10
Kagoya 10
Kilburn 10
Padova 10
Wuxi 10
Chiaravalle 9
Civitanova Marche 9
Fano 9
Frankfurt am Main 9
Santa Clara 9
Venice 9
Jesi 8
Nanjing 8
Pesaro 8
Tashkent 8
Urbino 8
Vittuone 8
Totale 14.052
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Nome #
Microbiological characterization of Gioddu, an Italian fermented milk 478
Microbial communities and volatile profile of Queijo de Azeitão PDO cheese, a traditional Mediterranean thistle-curdled cheese from Portugal 379
Gioddu: dalla tradizione italiana un latte fermentato con proprietà funzionali simili al kefir? [Gioddu: from the Italian tradition, a functional kefir-like fermented milk?] 316
Direct detection of antibiotic resistance genes in specimens of chicken and pork meat 285
The bacterial biota of laboratory-reared edible mealworms (Tenebrio molitor L.): from feed to frass 267
Fate of Escherichia coli artificially inoculated in Tenebrio molitor L. larvae rearing chain for human consumption 257
Prevalence of histidine decarboxylase genes of Gram-positive bacteria in surströmming as revealed by qPCR 241
Evaluation of the inhibitory activity of essential oils against spoilage yeasts and their potential application in yogurt 239
Il formaggio Caciofiore prodotto nelle Marche: influenza del caglio da cardo sulle dinamiche microbiche 219
Isolation and molecular characterization of antibiotic-resistant lactic acid bacteria from poultry and swine meat products 211
Microbial dynamics of model Fabriano-like fermented sausages as affected by starter cultures, nitrates and nitrites 211
Microbial Dynamics of a Specialty Italian Raw Ewe’s Milk Cheese Curdled with Extracts from Spontaneous and Cultivated Onopordum tauricum Willd 195
The Microbial Diversity of Non-Korean Kimchi as Revealed by Viable Counting and Metataxonomic Sequencing 186
Sea fennel (Crithmum maritimum L.) leaves and flowers: Bioactive compounds, antioxidant activity and hypoglycaemic potential 179
Softness of Panettone: the results of an applied study [Sofficità del Panettone: i risultati di una ricerca applicata] 178
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) 178
Anti-staling agents for baking industry [Coadiuvanti tecnologici anti-raffermAmento per l’industria dei lievitati da forno] 175
Spotlight on autochthonous microbiota, morpho-textural characteristics, and volatilome of a traditional Polish cold-smoked raw sausage 174
Lacto-fermented garlic handcrafted in the Lower Silesia Region (Poland): Microbial diversity, morpho-textural traits, and volatile compounds 154
The potential of edible insects: microbiological features [Il potenziale degli insetti edibili: aspetti microbiologici] 154
The microbiota of marketed processed edible insects as revealed by high-throughput sequencing 152
Yeast and mould dynamics in Caciofiore della Sibilla cheese coagulated with an aqueous extract of Carlina acanthifolia All. 151
Insight into the proximate composition and microbial diversity of edible insects marketed in the European Union 150
The occurrence of beer spoilage lactic acid bacteria in craft beer production 148
Current knowledge on the microbiota of edible insects intended for human consumption: A state-of-the-art review 147
Bread enriched with cricket powder (Acheta domesticus): A technological, microbiological and nutritional evaluation 140
Revealing the microbiota of marketed edible insects through PCR-DGGE, metagenomic sequencing and real-time PCR 140
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
Exploitation of sea fennel (Crithmum maritimum L.) for manufacturing of novel high-value fermented preserves 139
Valorization of Foods: From Tradition to Innovation 137
Barley flour exploitation in sourdough bread-making: a technological, nutritional and sensory evaluation. 136
Bacteria and yeast microbiota in milk kefir grains from different Italian regions 136
Getting insight into the prevalence of antibiotic resistance genes in specimens of marketed edible insects 136
Microbial Diversity of Type I Sourdoughs Prepared and Back-Slopped with Wholemeal and Refined Soft (Triticum aestivum) Wheat Flours 136
Quantitative assessment of transferable antibiotic resistance genes in zebrafish (Danio rerio) fed Hermetia illucens-based feed 134
Effect of inoculated azotobacteria and Phanerochaete chrysosporium on the composting of olive pomace: Microbial community dynamics and phenols evolution 133
The first outstanding 50 years of “Università Politecnica delle Marche”: Research achievements in life sciences 133
Exploitation of Tenebrio molitor larvae as biological factories for human probiotics, an exploratory study 133
A DNA tracer used in column tests for hydrogeology applications 132
Impact of thistle rennet from Carlina acanthifolia All. subsp. acanthifolia on bacterial diversity and dynamics of a specialty Italian raw ewes' milk cheese 132
Selezione di starter per la produzione di nuove conserve fermentate a base di finocchio marino (Crithmum marititimum L.) 131
Discovering microbiota and volatile compounds of surströmming, the traditional Swedish sour herring 131
Spore-forming bacteria in insect-based foods 131
Microbial dynamics in rearing trials of Hermetia illucens larvae fed coffee silverskin and microalgae 131
Distribution of transferable antibiotic resistance genes in laboratory-reared edible mealworms (Tenebrio molitor L.) 131
Isatis tinctoria L.: biomass production and indigo dye yield as influenced by mineral or organic nitrogen fertilization. 129
Bacterial and fungal communities of Gioddu as revealed by PCR-DGGE analysis 126
Preface 126
Study of kefir drinks produced by backslopping method using kefir grains from Bosnia and Herzegovina: microbial dynamics and volatilome profile 122
An eight-year report on the implementation of HACCP in a University canteen: Impact on the microbiological quality of meals 122
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
Protein fortification with mealworm (Tenebrio molitor L.) powder: effect on textural, microbiological, nutritional and sensory features of bread 120
Addition of olive pomace to feeding substrate affects growth performance and nutritional value of mealworm (Tenebrio molitor L.) larvae 119
THE CONTRIBUTION OF DNA AND FLUORESCENT TRACER FOR THE IDENTIFICATION OF CONNECTIONS IN KARST AND FISSURED AQUIFERS 117
A glimpse into the microbiota of marketed ready-to-eat crickets (Acheta domesticus) 117
Erythromycin-resistant lactic acid bacteria in the healthy gut of vegans, ovo-lacto vegetarians and omnivores 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
Lesser mealworm (Alphitobius diaperinus) powder as a novel baking ingredient for manufacturing high-protein, mineral-dense snacks 113
Una anagrafe per i probiotici? Evoluzione delle tecniche di identificazione e tipizzazione. 111
Effects of water absorption and surface roughness on the bioreceptivity of ETICS compared to clay bricks 111
Anti-staling agents for bakery industry [Coadiuvanti tecnologici anti-raffermamento per l'industria dei lievitati da forno]. 111
Unveiling hákarl: a study of the microbiota of the traditional Icelandic fermented fish 111
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 111
Bacillus cereus foodborne outbreaks in mass catering 110
Occurrence of transferable antibiotic resistances in commercialized ready-to-eat mealworms (Tenebrio molitor L.) 106
Transferable antibiotic resistances in marketed edible grasshoppers (Locusta migratoria migratorioides) 106
Cricket Powder-Based Bread: A Real Opportunity for Dietary High Quality Nutrients Intake? 105
Occurrence of Listeria monocytogenes in salami manufactured in the Marche Region (central Italy). 104
Selection of cereal-sourced lactic acid bacteria as candidate starters for the baking industry 104
Microbiological and technological characterization of sourdoughs destined for bread-making with barley flour 103
Clotting properties of onopordum tauricum (willd.) aqueous extract in milk of different species 103
Hydraulic contacts identification in the aquifers of limestone ridges: tracer tests in the Montelago pilot area (Central Apennines) 102
Occurrence of antibiotic resistance genes in the fecal DNA of healthy omnivores, ovo-lacto vegetarians and vegans 102
Flow parameters in porous alluvial aquifers evaluated by multiple tracers 102
Evaluation of inhibitory effect of TiO2 nanocoatings against microalgal growth on clay brick façades under weak UV exposure conditions 101
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] 101
The microbiota of fresh mealworms as revealed by PCR-DGGE 100
Batteri Azotofissatori liberi e simbionti. 97
Bacterial dynamics in a raw cow's milk Caciotta cheese manufactured with aqueous extract of Cynara cardunculus dried flowers. 97
The occurrence of spoilage yeasts in cream-filled bakery products 97
Amplified ribosomal DNA restriction analysis for the characterization of Azotobacteraceae: a contribution to the study of these free-living nitrogen-fixing bacteria 95
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.)] 95
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
Portuguese cacholeira blood sausage: a first taste of its microbiota and volatile organic compounds 94
Autochthonous lactic acid bacteria in the production of mozzarella cheese. 93
Valutazione della performance di panificazione e complessità microbica di madri acide con farina d’orzo 93
Impiego di tecniche molecolari per l’identificazione e biotipizzazione di popolazioni microbiche da produzioni casearie artigianali 93
Indoor air quality in mass catering plants: Occurrence of airborne eumycetes in a university canteen 93
A PCR ARDRA method based on differences in the 16S rRNA gene sequence for identification of Lactic Acid Bacteria 92
Insight into the bacterial diversity of fermentation woad dye vats as revealed by PCR-DGGE and pyrosequencing 92
Profiling white wine seed vinegar bacterial diversity through viable counting, metagenomic sequencing and PCR-DGGE 92
Investigation of the microbial ecology of Ciauscolo, a traditional Italian salami, by culture – dependent techniques and PCR-DGGE. 91
Effect of temperature and relative humidity on algae biofouling on different fired brick surfaces 91
Exploratory study on the occurrence and dynamics of yeast-mediated nicotinamide riboside production in craft beer 91
Tracciabilità dei formaggi artigianali da latte crudo della regione Marche: un approccio preliminare. 90
Development of molecular tools for the identification of free nitrogen-fixing bacteria (FNFB): a contribution to the disclosure of soil microbial bio-diversity 89
Bioluminescence ATP monitoring for the routine assessment of food contact surface cleanliness in a University canteen 89
Study of the bacterial diversity of foods: PCR-DGGE versus LH-PCR 89
Totale 13.831
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Categoria #
all - tutte 100.558
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 100.558
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020365 0 0 0 0 0 0 0 0 0 0 39 326
2020/20213.687 185 301 375 51 414 187 303 482 344 502 368 175
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
2024/20255.904 492 432 335 295 312 641 1.048 630 1.221 441 57 0
Totale 22.772