IRIS
VILLANI, FRANCESCO
 Distribuzione geografica
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Continente #
NA - Nord America 2.716
EU - Europa 1.605
AS - Asia 802
SA - Sud America 17
AF - Africa 16
OC - Oceania 4
Continente sconosciuto - Info sul continente non disponibili 2
Totale 5.162
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Nazione #
US - Stati Uniti d'America 2.650
IT - Italia 722
SG - Singapore 385
CN - Cina 283
UA - Ucraina 251
FI - Finlandia 137
IE - Irlanda 113
DE - Germania 112
SE - Svezia 101
CA - Canada 62
GB - Regno Unito 57
VN - Vietnam 38
NL - Olanda 35
FR - Francia 28
IN - India 25
TR - Turchia 25
BR - Brasile 10
CI - Costa d'Avorio 10
ES - Italia 9
BE - Belgio 8
IR - Iran 8
PK - Pakistan 8
PL - Polonia 7
ID - Indonesia 6
KR - Corea 5
PH - Filippine 5
AU - Australia 4
DZ - Algeria 4
EC - Ecuador 4
GR - Grecia 4
IQ - Iraq 4
JP - Giappone 4
RU - Federazione Russa 4
BZ - Belize 3
CZ - Repubblica Ceca 3
RO - Romania 3
SI - Slovenia 3
AT - Austria 2
EU - Europa 2
HK - Hong Kong 2
HU - Ungheria 2
RS - Serbia 2
TH - Thailandia 2
TW - Taiwan 2
AR - Argentina 1
BY - Bielorussia 1
CL - Cile 1
CO - Colombia 1
EG - Egitto 1
MA - Marocco 1
MX - Messico 1
PT - Portogallo 1
Totale 5.162
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Città #
Chandler 448
Singapore 301
Jacksonville 289
Millbury 141
Princeton 130
Ashburn 111
Nanjing 91
Woodbridge 85
Houston 78
Napoli 78
Santa Clara 78
Boston 73
Wilmington 70
Ann Arbor 69
Ottawa 59
Naples 51
Beijing 47
Dong Ket 37
Amsterdam 30
Salerno 30
Rome 29
Boardman 23
Nanchang 23
Des Moines 22
Shenyang 22
Seattle 21
Hebei 19
Tianjin 19
Norwalk 18
Washington 16
Redwood City 15
Falls Church 14
Izmir 14
Jiaxing 13
Kronberg 13
Orange 13
Milan 11
Ottaviano 11
San Paolo Bel Sito 10
Acerra 9
Messina 8
Cagliari 7
Dublin 7
Indiana 7
San Giuseppe Vesuviano 7
Caserta 6
Castellammare Di Stabia 6
Changsha 6
Kunming 6
Montecorice 6
Pomigliano d'Arco 6
Terni 6
Bologna 5
Bolzano 5
Chennai 5
Helsinki 5
Pune 5
Redmond 5
Stella Cilento 5
São Paulo 5
Yellow Springs 5
Boydton 4
Catania 4
Dearborn 4
Eboli 4
Erice 4
Fairfield 4
Foggia 4
Hefei 4
Lanzhou 4
Lawrence 4
Munich 4
Osnabrück 4
Quito 4
Seoul 4
Amalfi 3
Basrah 3
Belize City 3
Boscoreale 3
Bucharest 3
Candia Lomellina 3
Castel Volturno 3
Cura Carpignano 3
Delhi 3
Ercolano 3
Fidenza 3
General Trias 3
Hangzhou 3
Istanbul 3
Lahore 3
Lappeenranta 3
Leinì 3
Ljubljana 3
Los Angeles 3
Lucknow 3
Mashhad 3
Modena 3
Molise 3
Palermo 3
Pisticci 3
Totale 2.885
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Nome #
In vitro antimicrobial activity of essential oils from Mediterranean Apiaceae, Verbenaceae and Lamiaceae against foodborne pathogens and spoilage bacteria 132
15th Workshop on Developments in the Italian PhD Research in Food Science, Technology and Biotechnology 84
Antimicrobial activity of Staphylococcus xylosus from Italian sausages against Listeria monocytogenes 83
The SIQUALTECA project: technological and probiotic characteristics of Lactobacillus and coagulase negative Staphylococcus strains as starter for fermented sausage manufacture 82
Valutazione della shelf-life di melone di IV gamma: confronto tra le cultivar Harper e Proteo 78
Impact of Lactobacillus curvatus 54M16 on microbiota composition and growth of Listeria monocytogenes in fermented sausages 73
A combination of modified atmosphere and antimicrobial packaging to extend the shelf-life of beefsteaks stored at chill temperature 70
Proceedings of XXI Workshop on Developments in the Italian PhD Research in Food Science, Technology and Biotechnology 69
Technological activities of Staphylococcus carnosus and Staphylococcus simulans strains isolated from fermented sausages 68
Antimicrobial activity of Myrtus communis L. water-ethanol extract against meat spoilage strains of Brochothrix thermosphacta and Pseudomonas fragi in vitro and in meat 67
Selection of Lactobacillus strains from fermented sausages for their potential use as probiotics. 67
Shelf-life of Brassica rapa L. var. silvestris in protective atmosphere packaging. 65
Biotyping of enterotoxigenic Staphylococcus aureus by enterotoxin gene cluster (egc) polymorphism and spa-typing analyses. 64
Antibiotic resistance of coagulase-negative staphylococci isolated from artisanal Naples-type salami 61
Genotyping of Streptococcus thermophilus evidenced by restriction analysis of ribosomal DNA 60
Lactic acid bacteria and their controversial role in fresh meat spoilage 57
Autochthonous Lactobacillus paracasei subsp. paracasei strains isolated from Caciocavallo cheese: identification and in-vitro investigation on potential probiotic and functional properties 57
Influenza delle tecniche di conservazione sulla qualità e sicurezza microbiologica della carne bovina 56
Behaviour of Listeria monocytogenes during the traditional manufacture of water-buffalo Mozzarella cheese 55
Technological and molecular diversity of Lactobacillus plantarum strains isolated from naturally fermented sourdoughs 55
Isolation and technological properties of coagulase negative staphylococci from fermented sausages of Southern Italy. 55
Antilisterial activity of thermophilin 347, a bacteriocin produced by Streptococcus thermophilus 53
Antagonistic activity of lactic acid bacteria isolated from natural whey starters for water-buffalo mozzarella cheese manufacture. 53
Dynamics of bacterial communities during manufacture and ripening of traditional Caciocavallo of Castelfranco cheese in relation to cows' feeding 53
Spray-drying of bacteriocin-producing lactic acid bacteria 51
Characterization of strains of Leuconostoc mesenteroides by analysis of soluble whole-cell protein pattern, DNA fingerprinting and restriction of ribosomal DNA 51
Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits 51
Physical properties and antimicrobial activity of bioactive film based on whey protein and Lactobacillus curvatus 54M16 producer of bacteriocins 50
Differential viable count of mixed starter cultures of lactic acid bacteria in doughs by using modified Chalmers medium 49
Bacterial populations and the volatilome associated to meat spoilage 49
16S-23S rDNA Intergenic Spacer Region polymorphism of Lactococcus garviae, Lactococcus raffinolactis and Lactococcus lactis as revealed by PCR and nucleotide sequence analysis. 48
Antimicrobial activity of a nisin-activated plastic film for food packaging 48
Selection and Use of Phytate-Degrading LAB to Improve Cereal-Based Products by Mineral Solubilization During Dough Fermentation 48
Ecofisiologia dei microrganismi negli alimenti 48
A minimally processed food: Brassica Rapa L. var Silvestris in atmosfera protettiva 47
Spoilage-related activity of Carnobacterium maltaromaticum strains in air-stored and vacuum-packed meat. 46
Valutazione della shelf-life di melone di IV gamma: confronto tra le cultivar Harper e Proteo 46
Omics-based monitoring of microbial dynamics across the food chain for the improvement of food safety and quality 46
Partial characterization of an antagonistic substance produced by Staphylococcus xylosus 1E and determination of the effectiveness of the producer strain to inhibit Listeria monocytogenes in Italian sausages 45
Characterization of halophilic Archaea isolated from different hypersaline ecosystems 45
Activities of strains of Brochothrix thermosphacta in vitro and in meat 45
In vivo evaluation of technological performance of Lactobacillus spp. and Staphylococcus xylosus strains in the production of the traditional fermented sausages Soppressata del Vallo di Diano 44
Differentiation of Staphylococcus xylosus strains from italian sausages by antibiotyping and low frequency restriction fragment analysis of genomic DNA 44
Detection and characterization of a bacteriocin, garviecin L1-5, produced by Lactococcus garvieae isolated from raw cow’s milk 44
Strain-level diversity analysis of Pseudomonas fragi after in situ pangenome reconstruction shows distinctive spoilage-associated metabolic traits clearly selected by different storage conditions 43
Influence of modified atmosphere packaging on the chilled shelf-life of gutted farmed bass (Dicentrarchus labrax) 42
Proteolytic activity of lactococcal strains from water-buffalo Mozzarella starter cultures 42
Development of a specific Real-Time PCR assay for the detection of Brochothrix thermosphacta in fresh and spoiled raw meat. 42
Diversity and dynamics of communities of coagulase-negative staphylococci in traditional fermented sausages 41
Effect of proteolytic starter cultures as leavening agents of pizza dough 41
Rope-producing strains of Bacillus spp. from wheat bread and strategy for their control by lactic acid bacteria. 41
Technological properties and bacteriocins production by Lactobacillus curvatus 54M16 and its use as starter culture for fermented sausage manufacture 41
sac A and nis A genes are not always linked in Lactococcus lactis subsp. lactis strains 40
Microbial succession during ripening of Naples-type salami, a southern Italy fermented sausage 40
Atomic force microscopy analysis shows surface structure changesin carvacrol-treated bacterial cells 40
"Utilizzo di cereali micorrizati nelle produzioni lattiero casearie bovine e bufaline campane (CEREAMICO)" PSR Campania 2007/2013- Mis. 124. 40
A multiple strain starter for water-buffalo Mozzarella cheese manufacture. 39
Fluorescence in situ hybridisation detection of Lactobacillus plantarum group on olives to be used in natural fermentations 39
Changes in the spoilage-related microbiota of beef during refrigerated storage under different packaging conditions 39
Comparison of statistical methods for identification of Streptococcus thermophilus, Enterococcus faecalis, and Enterococcus faecium from Randomly Amplified Polymorphic DNA Patterns. 38
Preliminary study on the shelf life of minimally processed cantaloupe melon stored in protective atmosphere 38
Detection of Microbial Phytases from bakery products and preliminary evaluation of their effects on mineral solubility during dough - fermentation 38
Development of spoilage microbiota in beef stored in nisin-activated packaging 38
Different molecular types of Pseudomonas fragi have the same overall behaviour as meat spoilers 38
Characterization in the archaeological excavation site of heterotrophic bacteria and fungi of deteriorated wall painting of Herculaneum in Italy 38
PCR detection of staphylococcal enterotoxin genes in Staphylococcus spp. strains isolated from meat and dairy products. Evidence for new variants of seG and seI in S. aureus AB-8802 37
Identification and differentiation of Staphylococcus carnosus and Staphylococcus simulans by species-specific PCR assays. 37
Potential probiotic Lactobacillus strains from fermented sausages: Further investigations on their probiotic properties 37
Comparison of different starter systems for water-buffalo mozzarella cheese manufacture. 37
Random amplified polymorphic DNA (RAPD) and amplified ribosomal DNA spacer polymorphism: powerful methods to differentiate Streptococcus thermophilus strains. 37
Aspetti microbiologici e sensoriali della salsiccia fresca confezionata in atmosfera modificata 37
Antimicrobial packaging to retard the growth of spoilage bacteria and to reduce the release of volatile metabolites in meat stored under vacuum at 1°C 37
Bacillus cereus e Alimenti 37
Proteolytic activity of Staphylococcus xylosus strains on pork myofibrillar and sarcoplasmic proteins and use of selected strains in the production of “Naples type” salami. 36
CHARACTERIZATION OF DAIRY ENTEROCOCCI BY RESTRICTION-ENDONUCLEASE AND RDNA FINGERPRINTING 36
Monitoring lactic acid bacteria strains during "cacioricotta" cheese production by restriction endonucleases analysis and pulsed-field gel electrophoresis. 36
Rapid and reliable identification of Staphylococcus equorum strains by a PCR assay targeting on sodA gene 35
Biochemical and sensory characteristics of traditional fermented sausages of Vallo di Diano (Southern Italy) as affected by the use of starter cultures 35
Identificazione fenotipica e genotipica dei batteri lattici 35
Biotyping of Streptococcus thermophilus strains by DNA fingerprinting. 34
Associate Editor 34
Shelf-life of Brassica rapa L. var. silvestris in Modified Atmosphere Packaging. 33
Protease and esterase activity of staphylococci 33
Conjugal transfer of plasmid-borne bacteriocin production in Enterococcus faecalis 226NWC. 32
Behaviour of Brochothrix thermosphacta in presence of other meat spoilage microbial groups 32
Monitoring of microbial metabolites and bacterial diversity in beef stored in different packaging conditions. 31
Associate Editor 31
Ecosistemi alimentari e microrganismi 30
Mesophilic and psychrotrophic bacteria from meat and their spoilage potential in vitro and in beef 29
Microbial metabolites and species diversity in beef stored in different packaging conditions 29
Coating-activation and antimicrobial efficacy of different polyethylene films with a nisin-based solution 29
Bacteriocins in plastics 29
Studio delle popolazioni microbiche della �Soppressata del Vallo di Diano�, un insaccato carneo fermentato della Campania 28
Selezione e caratterizzazione di ceppi di Lactobacillus spp. da insaccati carnei fermentati per un loro potenziale impiego come probiotici 28
Effetto dell'irraggiamento sulla shelf-life dei tartufi confezionati in atmosfera modificata 28
Associate Editor 28
Associate Editor 28
Overlap of spoilage-associated microbiota between meat and the meat processing environment in small-scale and large-scale retail distributions 28
Metagenome of beef during spoilage is enriched of specific strains of Pseudomonas spp., selected by the storage conditions. 28
Enterocin 226 NWC, a bacteriocin produced by Enterococcus faecalis 226 active against Listeria monocytogenes. 27
Totale 4.538
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Categoria #
all - tutte 21.156
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 21.156
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020271 0 0 0 0 59 10 17 3 5 20 66 91
2020/2021749 23 57 96 67 82 113 65 32 77 27 63 47
2021/2022876 15 3 1 16 7 30 15 33 129 89 235 303
2022/2023981 155 98 31 84 144 120 29 86 154 32 35 13
2023/2024697 36 108 75 53 31 107 19 70 21 18 105 54
2024/2025557 206 207 27 20 97 0 0 0 0 0 0 0
Totale 5.380