MURGIA, Marco Ambrogio
 Distribuzione geografica
Continente #
NA - Nord America 546
EU - Europa 340
AS - Asia 107
Continente sconosciuto - Info sul continente non disponibili 2
OC - Oceania 1
SA - Sud America 1
Totale 997
Nazione #
US - Stati Uniti d'America 544
IT - Italia 110
UA - Ucraina 87
CN - Cina 80
DE - Germania 40
FR - Francia 23
SE - Svezia 21
GB - Regno Unito 20
SG - Singapore 14
BE - Belgio 11
CZ - Repubblica Ceca 11
FI - Finlandia 11
KR - Corea 6
HK - Hong Kong 3
A2 - ???statistics.table.value.countryCode.A2??? 1
AU - Australia 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
Totale 997
Città #
Chandler 202
Jacksonville 52
Princeton 42
Ann Arbor 39
New York 32
Sassari 31
Rome 29
Nanjing 18
Wilmington 16
Brno 11
Brussels 11
Singapore 11
Dearborn 8
Nanchang 8
Jinan 7
Ashburn 6
Seoul 6
Turin 6
Hebei 5
Munich 5
Shenyang 5
Taizhou 5
Tianjin 5
Changsha 4
Hangzhou 4
Jiaxing 4
Boardman 3
Guangzhou 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
Beijing 1
Bolzano 1
Brockton 1
Budapest 1
Casoria 1
Catania 1
Chicago 1
Empoli 1
Fuzhou 1
Grafing 1
Hanover 1
Lanzhou 1
Madrid 1
Mexico City 1
Mountain View 1
Perugia 1
Pieve Fissiraga 1
Quarrata 1
San Mateo 1
Selangor 1
Sofia 1
Stockholm 1
Sydney 1
Tallinn 1
Tappahannock 1
Tokyo 1
Toronto 1
Woodbridge 1
Totale 647
Nome #
NF-kB modulation Ability of mesophilic Lactobacilli isolated from PDO cheese 104
Impact of a selected Debaryomyces hansenii strain's inoculation on the quality of Sardinian fermented sausages 83
Influence of myrtle juice and syrup on microbiological, physicochemical, and sensory features of goat’s milk yogurt made with indigenous starter Culture 69
Microbiological and physicochemical properties of Pecorino Romano cheese produced with a selected starter culture 62
Microbiologia e valutazione igienico-sanitaria della salsiccia sarda 59
Aspetti igienici e qualità nutrizionale dei formaggi freschi tradizionali prodotti in Sardegna 59
Sardinian Fruhe: A Traditional Fresh Cheese As Alternative Carrier Of Probiotic Bacteria 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] 52
Probiotic potential of mesophilic lactobacilli isolated from raw sheep’s milk and traditional cheese 51
Microbial Community associated with the Sardinian “ Semicotto Caprino” goat cheese made from raw milk. 50
Bacterial and Fungal Communities of Gioddu as Revealed by PCR–DGGE Analysis 48
Suitability of selected autochthonous lactic acid bacteria cultures for Pecorino Sardo Dolce cheese manufacturing: influence on microbial composition, nutritional value and sensory attributes 47
Selection of potential probiotic Lactobacillus casei strains for functional fermented sheep milk production 47
Effect of altitude of flock location, season of milk production and ripening time on the fatty acid profile of Pecorino Sardo cheese 42
Influence of autochthonous lactic acid bacteria and enzymatic yeast extracts on the microbiological, biochemical and sensorial properties of Lben generic products 34
Preliminary microbiological and chemical characterisation of edible goat’s rennet, a unique product of Sardinian food tradition 34
Assessment of microbiological quality and physicochemical parameters of fruhe made by Ovine and Goat Milk: A sardinian (Italy) cheese 34
Gioddu: From the Italian tradition, a functional kefir-like fermented milk? 32
Technological Parameters, Anti-Listeria Activity, Biogenic Amines Formation and Degradation Ability of L. plantarum Strains Isolated from Sheep-Fermented Sausage 23
Selection of folate-producing lactic acid bacteria for improving fermented goat milk 21
Season and altitude effects on milk fatty acid profile in Sarda dairy sheep flocks 17
Totale 1.023
Categoria #
all - tutte 4.404
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 4.404


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020143 35 8 14 1 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
2024/20254 4 0 0 0 0 0 0 0 0 0 0 0
Totale 1.023