IRIS
VILLANI, FRANCESCO
 Distribuzione geografica
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Continente #
NA - Nord America 5.014
AS - Asia 4.750
EU - Europa 3.536
SA - Sud America 580
AF - Africa 108
OC - Oceania 10
Continente sconosciuto - Info sul continente non disponibili 5
Totale 14.003
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Nazione #
US - Stati Uniti d'America 4.833
SG - Singapore 2.246
RU - Federazione Russa 1.306
IT - Italia 892
CN - Cina 851
VN - Vietnam 750
BR - Brasile 478
HK - Hong Kong 410
UA - Ucraina 261
DE - Germania 201
FI - Finlandia 177
FR - Francia 170
IE - Irlanda 116
SE - Svezia 114
CA - Canada 113
GB - Regno Unito 109
IN - India 88
NL - Olanda 64
JP - Giappone 61
BD - Bangladesh 44
TR - Turchia 37
MX - Messico 36
IQ - Iraq 34
ID - Indonesia 32
PK - Pakistan 29
AR - Argentina 28
EG - Egitto 27
PH - Filippine 26
ES - Italia 25
TH - Thailandia 25
KR - Corea 22
PL - Polonia 21
ZA - Sudafrica 21
TW - Taiwan 17
EC - Ecuador 16
CI - Costa d'Avorio 13
VE - Venezuela 13
CO - Colombia 12
LT - Lituania 12
MA - Marocco 11
BE - Belgio 10
CL - Cile 10
IR - Iran 10
KE - Kenya 8
SA - Arabia Saudita 8
AE - Emirati Arabi Uniti 7
AT - Austria 7
AU - Australia 7
MY - Malesia 7
PY - Paraguay 7
UZ - Uzbekistan 7
CH - Svizzera 6
CZ - Repubblica Ceca 6
DZ - Algeria 6
HN - Honduras 6
RS - Serbia 6
GR - Grecia 5
IL - Israele 5
KZ - Kazakistan 5
PE - Perù 5
SI - Slovenia 5
AL - Albania 4
BO - Bolivia 4
DO - Repubblica Dominicana 4
JM - Giamaica 4
NP - Nepal 4
PS - Palestinian Territory 4
RO - Romania 4
UY - Uruguay 4
BB - Barbados 3
BZ - Belize 3
HR - Croazia 3
JO - Giordania 3
LB - Libano 3
AF - Afghanistan, Repubblica islamica di 2
BY - Bielorussia 2
CR - Costa Rica 2
CW - ???statistics.table.value.countryCode.CW??? 2
ET - Etiopia 2
EU - Europa 2
GT - Guatemala 2
HU - Ungheria 2
LY - Libia 2
MW - Malawi 2
NZ - Nuova Zelanda 2
SN - Senegal 2
SY - Repubblica araba siriana 2
TJ - Tagikistan 2
TN - Tunisia 2
TT - Trinidad e Tobago 2
AM - Armenia 1
BG - Bulgaria 1
BH - Bahrain 1
BS - Bahamas 1
BW - Botswana 1
CG - Congo 1
CM - Camerun 1
CU - Cuba 1
CY - Cipro 1
GA - Gabon 1
Totale 13.973
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Città #
Singapore 1.027
San Jose 875
Chandler 448
Hong Kong 402
Moscow 349
Ashburn 323
Beijing 306
Jacksonville 291
Ho Chi Minh City 181
Hanoi 152
Santa Clara 152
Millbury 141
Princeton 130
Lauterbourg 118
The Dalles 110
Los Angeles 95
Nanjing 93
Naples 92
Houston 86
Woodbridge 86
Boston 83
Napoli 78
Wilmington 70
Ann Arbor 69
Buffalo 69
Dallas 66
Hefei 66
Ottawa 60
Da Nang 52
Munich 52
New York 49
Tokyo 48
Seattle 42
São Paulo 42
Salerno 41
Rome 38
Amsterdam 37
Dong Ket 37
Council Bluffs 36
Redondo Beach 35
Boardman 24
Helsinki 24
Shenyang 24
Des Moines 23
Nanchang 23
Brooklyn 22
Mexico City 22
Tianjin 21
Cairo 20
Chicago 20
Rio de Janeiro 20
Hebei 19
Turku 19
Washington 19
Chennai 18
Norwalk 18
Orem 18
Haiphong 16
Milan 16
Montreal 15
Redwood City 15
Toronto 15
Falls Church 14
Frankfurt am Main 14
Izmir 14
Jiaxing 14
Baghdad 13
Kronberg 13
Orange 13
Phoenix 13
Stockholm 13
Warsaw 13
Belo Horizonte 12
Manchester 12
Ninh Bình 12
Seoul 12
Atlanta 11
Bangkok 11
Denver 11
Messina 11
Ottaviano 11
San Francisco 11
Biên Hòa 10
Brasília 10
Lahore 10
London 10
San Paolo Bel Sito 10
Acerra 9
Dublin 9
Johannesburg 9
Poplar 9
Can Tho 8
Delhi 8
Dhaka 8
Falkenstein 8
Hải Dương 8
Bologna 7
Cagliari 7
Changsha 7
Hangzhou 7
Totale 7.360
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Nome #
In vitro antimicrobial activity of essential oils from Mediterranean Apiaceae, Verbenaceae and Lamiaceae against foodborne pathogens and spoilage bacteria 191
15th Workshop on Developments in the Italian PhD Research in Food Science, Technology and Biotechnology 187
Antimicrobial activity of Staphylococcus xylosus from Italian sausages against Listeria monocytogenes 186
The SIQUALTECA project: technological and probiotic characteristics of Lactobacillus and coagulase negative Staphylococcus strains as starter for fermented sausage manufacture 178
A combination of modified atmosphere and antimicrobial packaging to extend the shelf-life of beefsteaks stored at chill temperature 164
Genotyping of Streptococcus thermophilus evidenced by restriction analysis of ribosomal DNA 163
Shelf-life of Brassica rapa L. var. silvestris in protective atmosphere packaging. 161
Behaviour of Listeria monocytogenes during the traditional manufacture of water-buffalo Mozzarella cheese 158
Antilisterial activity of thermophilin 347, a bacteriocin produced by Streptococcus thermophilus 156
Impact of Lactobacillus curvatus 54M16 on microbiota composition and growth of Listeria monocytogenes in fermented sausages 150
Valutazione della shelf-life di melone di IV gamma: confronto tra le cultivar Harper e Proteo 150
Antibiotic resistance of coagulase-negative staphylococci isolated from artisanal Naples-type salami 147
Physical properties and antimicrobial activity of bioactive film based on whey protein and Lactobacillus curvatus 54M16 producer of bacteriocins 142
Proteolytic activity of lactococcal strains from water-buffalo Mozzarella starter cultures 141
Spray-drying of bacteriocin-producing lactic acid bacteria 138
Characterization in the archaeological excavation site of heterotrophic bacteria and fungi of deteriorated wall painting of Herculaneum in Italy 138
sac A and nis A genes are not always linked in Lactococcus lactis subsp. lactis strains 137
Antagonistic activity of lactic acid bacteria isolated from natural whey starters for water-buffalo mozzarella cheese manufacture. 136
Proceedings of XXI Workshop on Developments in the Italian PhD Research in Food Science, Technology and Biotechnology 135
Autochthonous Lactobacillus paracasei subsp. paracasei strains isolated from Caciocavallo cheese: identification and in-vitro investigation on potential probiotic and functional properties 135
Omics-based monitoring of microbial dynamics across the food chain for the improvement of food safety and quality 133
Antimicrobial activity of Myrtus communis L. water-ethanol extract against meat spoilage strains of Brochothrix thermosphacta and Pseudomonas fragi in vitro and in meat 131
Activities of strains of Brochothrix thermosphacta in vitro and in meat 131
Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits 129
Dynamics of bacterial communities during manufacture and ripening of traditional Caciocavallo of Castelfranco cheese in relation to cows' feeding 129
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 128
CHARACTERIZATION OF DAIRY ENTEROCOCCI BY RESTRICTION-ENDONUCLEASE AND RDNA FINGERPRINTING 125
Valutazione della shelf-life di melone di IV gamma: confronto tra le cultivar Harper e Proteo 125
Differentiation of Staphylococcus xylosus strains from italian sausages by antibiotyping and low frequency restriction fragment analysis of genomic DNA 124
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 123
A minimally processed food: Brassica Rapa L. var Silvestris in atmosfera protettiva 122
Identificazione fenotipica e genotipica dei batteri lattici 122
Technological activities of Staphylococcus carnosus and Staphylococcus simulans strains isolated from fermented sausages 121
Biotyping of enterotoxigenic Staphylococcus aureus by enterotoxin gene cluster (egc) polymorphism and spa-typing analyses. 119
Microbial succession during ripening of Naples-type salami, a southern Italy fermented sausage 119
Atomic force microscopy analysis shows surface structure changesin carvacrol-treated bacterial cells 119
Isolation and technological properties of coagulase negative staphylococci from fermented sausages of Southern Italy. 117
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 116
Comparison of different starter systems for water-buffalo mozzarella cheese manufacture. 116
Monitoring of microbial metabolites and bacterial diversity in beef stored in different packaging conditions. 116
Monitoring lactic acid bacteria strains during "cacioricotta" cheese production by restriction endonucleases analysis and pulsed-field gel electrophoresis. 116
Exploring the sources of bacterial spoilers in beefsteaks by culture-independent high-throughput sequencing 116
Studio delle popolazioni microbiche della �Soppressata del Vallo di Diano�, un insaccato carneo fermentato della Campania 115
Spoilage-related activity of Carnobacterium maltaromaticum strains in air-stored and vacuum-packed meat. 115
Conjugal transfer of plasmid-borne bacteriocin production in Enterococcus faecalis 226NWC. 113
Selection of Lactobacillus strains from fermented sausages for their potential use as probiotics. 113
Random amplified polymorphic DNA (RAPD) and amplified ribosomal DNA spacer polymorphism: powerful methods to differentiate Streptococcus thermophilus strains. 112
Overlap of spoilage-associated microbiota between meat and the meat processing environment in small-scale and large-scale retail distributions 112
Preliminary study on the shelf life of minimally processed cantaloupe melon stored in protective atmosphere 110
Technological and molecular diversity of Lactobacillus plantarum strains isolated from naturally fermented sourdoughs 109
Effect of Plasma Activated Water and Sodium Caseinate Based Coating on the Quality of Minimally Processed Cherry Tomatoes during Storage 108
Lactic acid bacteria and their controversial role in fresh meat spoilage 107
Ecosistemi alimentari e microrganismi 107
Coating-activation and antimicrobial efficacy of different polyethylene films with a nisin-based solution 107
Characterization of halophilic Archaea isolated from different hypersaline ecosystems 106
Protease and esterase activity of staphylococci 105
Aspetti microbiologici e sensoriali della salsiccia fresca confezionata in atmosfera modificata 104
Rope-producing strains of Bacillus spp. from wheat bread and strategy for their control by lactic acid bacteria. 103
Characterization of strains of Leuconostoc mesenteroides by analysis of soluble whole-cell protein pattern, DNA fingerprinting and restriction of ribosomal DNA 103
Bacterial populations and the volatilome associated to meat spoilage 103
Technological properties and bacteriocins production by Lactobacillus curvatus 54M16 and its use as starter culture for fermented sausage manufacture 103
Molecular identification of mesophilic and psychrotrophic bacteria from raw cow’s milk 102
Design of an active edible coating: Antimicrobial, physical, and sensory properties of sodium caseinate-guar gum blends enriched in essential oils 101
Conditions for conjugative transposon transfer in Lactococcus lactis 101
Diversity and dynamics of communities of coagulase-negative staphylococci in traditional fermented sausages 100
Shelf-life della spigola fresca confezionata in atmosfera protettiva 99
Differential viable count of mixed starter cultures of lactic acid bacteria in doughs by using modified Chalmers medium 98
"Utilizzo di cereali micorrizati nelle produzioni lattiero casearie bovine e bufaline campane (CEREAMICO)" PSR Campania 2007/2013- Mis. 124. 98
16S-23S rDNA Intergenic Spacer Region polymorphism of Lactococcus garviae, Lactococcus raffinolactis and Lactococcus lactis as revealed by PCR and nucleotide sequence analysis. 97
Antimicrobial activity of a nisin-activated plastic film for food packaging 97
Detection and characterization of a bacteriocin, garviecin L1-5, produced by Lactococcus garvieae isolated from raw cow’s milk 96
Influenza delle tecniche di conservazione sulla qualità e sicurezza microbiologica della carne bovina 96
Potential probiotic Lactobacillus strains from fermented sausages: Further investigations on their probiotic properties 95
A multiple strain starter for water-buffalo Mozzarella cheese manufacture. 95
Design of bioactive biopolymer coating based on Latilactobacillus curvatus 54M16 producer of bacteriocins to preserve the safety of minimally processed fennel 94
Identification and differentiation of Staphylococcus carnosus and Staphylococcus simulans by species-specific PCR assays. 94
Mesophilic and psychrotrophic bacteria from meat and their spoilage potential in vitro and in beef 94
The occurrence of Bacillus Cereus in fast foods 94
Influence of modified atmosphere packaging on the chilled shelf-life of gutted farmed bass (Dicentrarchus labrax) 93
Biochemical and sensory characteristics of traditional fermented sausages of Vallo di Diano (Southern Italy) as affected by the use of starter cultures 92
Decarboxylase gene expression and cadaverine and putrescine production by Serratia proteamaculans in vitro and in beef 92
Ecofisiologia dei microrganismi negli alimenti 92
Development of polyethylene films for food packaging activated with a foodgrade antilisterial bacteriocin 91
Selection and Use of Phytate-Degrading LAB to Improve Cereal-Based Products by Mineral Solubilization During Dough Fermentation 90
Bacillus cereus e Alimenti 90
Effetto dell'irraggiamento sulla shelf-life dei tartufi confezionati in atmosfera modificata 89
Spoilage-related microbiota associated with chilled beef stored in air or vacuum pack 88
Strain-level diversity analysis of Pseudomonas fragi after in situ pangenome reconstruction shows distinctive spoilage-associated metabolic traits clearly selected by different storage conditions 88
Proteolytic activity of Staphylococcus xylosus strains on pork myofibrillar and sarcoplasmic proteins and use of selected strains in the production of “Naples type” salami. 87
Pseudomonas fragi strains isolated from meat do not produce N-acyl homoserine lactones as signal molecules 87
Biotyping of Streptococcus thermophilus strains by DNA fingerprinting. 86
Changes in the spoilage-related microbiota of beef during refrigerated storage under different packaging conditions 86
Microbial metabolites and species diversity in beef stored in different packaging conditions 85
Specific detection of Leuconostoc mesenteroides subsp. mesenteroides with DNA primers identified by random amplified polymorphic DNA (RAPD) analysis 84
Isolation of Saccharomyces cerevisiae strains from different food matrices and their preliminary selection for a potential use as probiotics 84
Different molecular types of Pseudomonas fragi have the same overall behaviour as meat spoilers 84
Development of spoilage microbiota in beef stored in nisin-activated packaging 83
Shelf-life of Brassica Rapa L. var Silvestris in Protective Atmosphere Packaging 83
Effect of proteolytic starter cultures as leavening agents of pizza dough 82
Fluorescence in situ hybridisation detection of Lactobacillus plantarum group on olives to be used in natural fermentations 82
Totale 11.414
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Categoria #
all - tutte 44.579
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 44.579
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/202147 0 0 0 0 0 0 0 0 0 0 0 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
2024/20253.310 206 207 27 20 107 187 393 191 266 303 1.062 341
2025/20266.092 686 431 567 548 1.089 227 718 314 915 455 114 28
Totale 14.225