MURGIA, Marco Ambrogio
 Distribuzione geografica
Continente #
NA - Nord America 559
EU - Europa 383
AS - Asia 151
Continente sconosciuto - Info sul continente non disponibili 2
OC - Oceania 2
SA - Sud America 1
Totale 1.098
Nazione #
US - Stati Uniti d'America 557
IT - Italia 118
CN - Cina 89
UA - Ucraina 87
DE - Germania 73
SG - Singapore 48
FR - Francia 23
SE - Svezia 21
GB - Regno Unito 20
BE - Belgio 12
FI - Finlandia 12
CZ - Repubblica Ceca 11
KR - Corea 6
HK - Hong Kong 3
AU - Australia 2
A2 - ???statistics.table.value.countryCode.A2??? 1
BG - Bulgaria 1
CA - Canada 1
CL - Cile 1
DK - Danimarca 1
EE - Estonia 1
ES - Italia 1
EU - Europa 1
HU - Ungheria 1
IN - India 1
IR - Iran 1
JP - Giappone 1
MX - Messico 1
MY - Malesia 1
RO - Romania 1
TR - Turchia 1
Totale 1.098
Città #
Chandler 202
Jacksonville 52
Princeton 42
Ann Arbor 39
Singapore 39
Munich 37
New York 32
Sassari 31
Rome 29
Nanjing 18
Wilmington 16
Brussels 12
Brno 11
Dearborn 8
Nanchang 8
Jinan 7
Ashburn 6
Santa Clara 6
Seoul 6
Turin 6
Hebei 5
Shenyang 5
Taizhou 5
Tianjin 5
Beijing 4
Changsha 4
Guangzhou 4
Hangzhou 4
Jiaxing 4
Boardman 3
Florence 3
Kunming 3
Portogruaro 3
Quartu Sant'Elena 3
San Francisco 3
Zhengzhou 3
Atlantic Highlands 2
Cagliari 2
Frankfurt am Main 2
Genoa 2
Haikou 2
Hong Kong 2
Leawood 2
Pomezia 2
San Giovanni la Punta 2
Spin 2
Venafro 2
Vergato 2
Ardabil 1
Augusta 1
Bolzano 1
Brockton 1
Budapest 1
Casoria 1
Catania 1
Chicago 1
Empoli 1
Fuzhou 1
Grafing 1
Hanover 1
Helsinki 1
Lanzhou 1
Madrid 1
Mexico City 1
Mountain View 1
Perugia 1
Pieve Fissiraga 1
Quarrata 1
San Mateo 1
Selangor 1
Shanghai 1
Sofia 1
Stockholm 1
Sydney 1
Tallinn 1
Tappahannock 1
Tokyo 1
Toronto 1
Woodbridge 1
Wuhan 1
Totale 724
Nome #
NF-kB modulation Ability of mesophilic Lactobacilli isolated from PDO cheese 111
Impact of a selected Debaryomyces hansenii strain's inoculation on the quality of Sardinian fermented sausages 88
Influence of myrtle juice and syrup on microbiological, physicochemical, and sensory features of goat’s milk yogurt made with indigenous starter Culture 76
Microbiologia e valutazione igienico-sanitaria della salsiccia sarda 68
Microbiological and physicochemical properties of Pecorino Romano cheese produced with a selected starter culture 67
Aspetti igienici e qualità nutrizionale dei formaggi freschi tradizionali prodotti in Sardegna 62
Sardinian Fruhe: A Traditional Fresh Cheese As Alternative Carrier Of Probiotic Bacteria 59
Microbial Community associated with the Sardinian “ Semicotto Caprino” goat cheese made from raw milk. 56
Probiotic potential of mesophilic lactobacilli isolated from raw sheep’s milk and traditional cheese 55
TECNOLOGIA E CONTROLLO MICROBIOLOGICO DELLA “MRECA”, ALIMENTO TRADIZIONALE A BASE DI MUGIL CEPHALUS. [Technological optimisation and microbiological control of “Mreca”: a Sardinian traditional food based on Mugil cephalus] 53
Bacterial and Fungal Communities of Gioddu as Revealed by PCR–DGGE Analysis 52
Selection of potential probiotic Lactobacillus casei strains for functional fermented sheep milk production 50
Effect of altitude of flock location, season of milk production and ripening time on the fatty acid profile of Pecorino Sardo cheese 50
Suitability of selected autochthonous lactic acid bacteria cultures for Pecorino Sardo Dolce cheese manufacturing: influence on microbial composition, nutritional value and sensory attributes 47
Gioddu: From the Italian tradition, a functional kefir-like fermented milk? 42
Influence of autochthonous lactic acid bacteria and enzymatic yeast extracts on the microbiological, biochemical and sensorial properties of Lben generic products 39
Assessment of microbiological quality and physicochemical parameters of fruhe made by Ovine and Goat Milk: A sardinian (Italy) cheese 39
Preliminary microbiological and chemical characterisation of edible goat’s rennet, a unique product of Sardinian food tradition 35
Technological Parameters, Anti-Listeria Activity, Biogenic Amines Formation and Degradation Ability of L. plantarum Strains Isolated from Sheep-Fermented Sausage 29
Selection of folate-producing lactic acid bacteria for improving fermented goat milk 26
Season and altitude effects on milk fatty acid profile in Sarda dairy sheep flocks 21
Totale 1.125
Categoria #
all - tutte 5.583
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 5.583


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/202085 0 0 0 0 16 6 23 3 16 1 19 1
2020/2021136 16 1 18 2 21 4 17 4 20 21 10 2
2021/2022142 10 1 9 7 4 3 4 11 19 11 16 47
2022/2023342 24 53 11 61 23 44 0 41 65 1 13 6
2023/2024131 29 7 0 2 13 31 1 7 0 1 13 27
2024/2025106 4 28 35 25 14 0 0 0 0 0 0 0
Totale 1.125