IRIS
MANGIA, Nicoletta Pasqualina
 Distribuzione geografica
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Continente #
NA - Nord America 4.450
AS - Asia 2.443
EU - Europa 1.662
SA - Sud America 1.469
AF - Africa 98
OC - Oceania 9
Continente sconosciuto - Info sul continente non disponibili 2
Totale 10.133
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Nazione #
US - Stati Uniti d'America 4.342
BR - Brasile 1.311
SG - Singapore 963
CN - Cina 708
UA - Ucraina 429
IT - Italia 376
DE - Germania 223
VN - Vietnam 198
HK - Hong Kong 180
FR - Francia 142
SE - Svezia 120
GB - Regno Unito 115
FI - Finlandia 87
AR - Argentina 60
TR - Turchia 52
CA - Canada 40
BD - Bangladesh 39
IN - India 39
IQ - Iraq 39
MX - Messico 39
KR - Corea 30
JP - Giappone 29
RU - Federazione Russa 29
ZA - Sudafrica 27
CZ - Repubblica Ceca 25
PL - Polonia 23
EC - Ecuador 21
MA - Marocco 21
NL - Olanda 21
PK - Pakistan 21
BE - Belgio 20
UZ - Uzbekistan 20
VE - Venezuela 19
ID - Indonesia 16
PY - Paraguay 16
CO - Colombia 14
ES - Italia 14
DZ - Algeria 13
KZ - Kazakistan 11
NP - Nepal 11
JO - Giordania 10
AU - Australia 9
CL - Cile 9
KE - Kenya 8
OM - Oman 8
PE - Perù 8
PH - Filippine 8
TN - Tunisia 8
AE - Emirati Arabi Uniti 7
AZ - Azerbaigian 7
EG - Egitto 7
RO - Romania 7
SA - Arabia Saudita 7
SN - Senegal 6
UY - Uruguay 6
BG - Bulgaria 5
KG - Kirghizistan 5
LB - Libano 5
PA - Panama 5
BO - Bolivia 4
DO - Repubblica Dominicana 4
HN - Honduras 4
IL - Israele 4
MY - Malesia 4
AL - Albania 3
CG - Congo 3
ET - Etiopia 3
GT - Guatemala 3
IE - Irlanda 3
IR - Iran 3
NI - Nicaragua 3
SY - Repubblica araba siriana 3
AM - Armenia 2
AT - Austria 2
BA - Bosnia-Erzegovina 2
BB - Barbados 2
BH - Bahrain 2
CR - Costa Rica 2
GA - Gabon 2
GE - Georgia 2
GR - Grecia 2
HR - Croazia 2
JM - Giamaica 2
KH - Cambogia 2
PT - Portogallo 2
RS - Serbia 2
SK - Slovacchia (Repubblica Slovacca) 2
TH - Thailandia 2
TW - Taiwan 2
BM - Bermuda 1
BN - Brunei Darussalam 1
BY - Bielorussia 1
CH - Svizzera 1
CY - Cipro 1
DK - Danimarca 1
DM - Dominica 1
EE - Estonia 1
EU - Europa 1
GY - Guiana 1
HU - Ungheria 1
Totale 10.127
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Città #
Dallas 1.318
Chandler 583
Singapore 534
San Jose 350
Jacksonville 262
Ashburn 185
Hong Kong 177
Princeton 156
New York 139
Sassari 111
Nanjing 106
Beijing 104
São Paulo 95
Ann Arbor 87
Dearborn 79
Ho Chi Minh City 72
Lauterbourg 70
Wilmington 57
Shanghai 56
Nanchang 53
Los Angeles 44
Hanoi 42
Munich 40
Santa Clara 39
Rio de Janeiro 35
Belo Horizonte 33
Shenyang 32
Council Bluffs 30
Helsinki 28
Tokyo 28
Boardman 26
Seoul 26
Hebei 25
Tianjin 25
Brasília 23
Brno 21
Warsaw 21
Porto Alegre 20
Baghdad 19
Brussels 19
Curitiba 19
Rome 19
Woodbridge 19
Jinan 18
Orem 18
San Francisco 18
Changsha 17
Columbus 17
Hangzhou 16
Jiaxing 16
Montreal 16
Taizhou 16
Tashkent 16
The Dalles 16
Denver 15
Guangzhou 15
Recife 15
Atlanta 14
Andover 13
Campinas 13
Chennai 13
Ankara 12
Caxias do Sul 12
Chicago 12
Frankfurt am Main 12
Haiphong 12
Mexico City 12
Poplar 12
Ribeirão Preto 12
Toronto 12
Johannesburg 11
London 11
Salvador 11
Serra 11
Sorocaba 11
Zhengzhou 11
Goiânia 10
Kunming 10
São Gonçalo 10
Asunción 9
Brooklyn 9
Cagliari 9
Cape Town 9
Florence 9
Guayaquil 9
Istanbul 9
Manaus 9
Manchester 9
Milan 9
Stockholm 9
Amman 8
Augusta 8
Belém 8
Houston 8
Nairobi 8
Phoenix 8
Turin 8
Amsterdam 7
Atlantic Highlands 7
Baku 7
Totale 5.889
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Nome #
Aspetti igienici e qualità nutrizionale dei formaggi freschi tradizionali prodotti in Sardegna 272
Effect of monospecific and mixed Mediterranean tree plantations on soil microbial community and biochemical functioning 233
Antimicrobial Activity against Beneficial Microorganisms and Chemical Composition of Essential Oil of Mentha suaveolens ssp. insularis Grown in Sardinia 216
Analysis of the microbial composition of goat milk produced in Sardinia 205
Caratterizzazione tecnologica e microbiologica del caglio di capretto edibile 193
Impact of a selected Debaryomyces hansenii strain's inoculation on the quality of Sardinian fermented sausages 193
Agroindustrial by-products from tomato, grape and myrtle given at low dosage to lactating dairy ewes: effects on rumen parameters and microbiota 190
Assessment of microbiological quality and physicochemical parameters of fruhe made by Ovine and Goat Milk: A sardinian (Italy) cheese 188
Microbiologia e valutazione igienico-sanitaria della salsiccia sarda 184
Batteri lattici produttori di folati in latte di capra 171
Analysis of the microbial composition of goat milk produced in Sardinia 169
Chemical composition and biological activity of essential oil form Mentha suaveolens ssp. insularis 169
Influence of myrtle juice and syrup on microbiological, physicochemical, and sensory features of goat’s milk yogurt made with indigenous starter Culture 167
Effect of altitude of flock location, season of milk production and ripening time on the fatty acid profile of Pecorino Sardo cheese 162
Aspetti igienici e qualità nutrizionale dei formaggi freschi tradizionali prodotti in Sardegna 159
Bacterial and Fungal Communities of Gioddu as Revealed by PCR–DGGE Analysis 156
Characterization of goat milk from Lebanese Baladi breed and his suitability for setting up a ripened cheese using a selected starter culture 153
Microbiological and physicochemical properties of Pecorino Romano cheese produced with a selected starter culture 151
Caratterizzazione preliminare di LAB produttori di batteriocine isolati da salsiccia sarda 150
Selection of potential probiotic Lactobacillus casei strains for functional fermented sheep milk production 142
Suitability of selected autochthonous lactic acid bacteria cultures for Pecorino Sardo Dolce cheese manufacturing: influence on microbial composition, nutritional value and sensory attributes 140
Tecnologia e controllo microbiologico della “Mreca”, alimento tradizionale a base di Mugil cephalus 138
Effect of edible coating in physical-chemical parameters in minimally processed cactus pear (Opuntia ficus-indica) 137
Microbiological and chemical characterization of Fruhe cheese: a new dairy product eligible for a PDO certification 135
PCR-based methods to discriminate Bacillus thuringiensis strains 133
Sorption-Desorption of Imazamox and 2,4-DB in Acidic Mediterranean Agricultural Soils and Herbicide Impact on Culturable Bacterial Populations and Functional Diversity 131
Soil microbial response to tetracycline in two different soils amended with cow manure 131
Selection of folate-producing lactic acid bacteria for improving fermented goat milk 130
The presence of tetracycline in cow manure changes the impact of repeated manure application on soil bacterial communities 130
Mobility and potential bioavailability of antimony in contaminated soils: Short-term impact on microbial community and soil biochemical functioning 129
Effect of different film packaging on microbial growth in minimally processed cactus pear (Opuntia Ficus-indica). 128
Quality changes of fresh filled pasta during storage. Influence of modified atmosphere packaging on microbial growth and sensory properties 125
Sardinian Fruhe: A Traditional Fresh Cheese As Alternative Carrier Of Probiotic Bacteria 125
Il latte di pecora: un mezzo di protezione per i batteri lattici probiotici? 124
Gioddu: From the Italian tradition, a functional kefir-like fermented milk? 124
Microbiologia e valutazione igienico-sanitaria della salsiccia sarda 121
Potential of novel food-borne Lactobacillus isolates against the honeybee pathogen Paenibacillus larvae 121
Technological and nutritional aspects of sardinian gioddu. 121
In vitro activity of several essential oils extracted from aromatic plants against ascosphaera apis 120
Effect of the use of autochthonous Lactobacillus curvatus, Lactobacillus plantarum and Staphylococcus xylosus strains on microbiological and biochemical properties of the Sardinian fermented sausage 119
Season and altitude effects on milk fatty acid profile in Sarda dairy sheep flock 118
Probiotic potential of mesophilic lactobacilli isolated from raw sheep’s milk and traditional cheese 118
Fiore Sardo cheese lactic microflora 117
Effect of Edible Coating in Physical-chemical Parameters in Minimally Processed Cactus Pear (Opuntia ficus indica) 117
Sardinian fermented sheep sausage: microbial biodiversity resource for quality management 115
Sardinian fermented sheep sausage: microbial biodiversity resource for quality improvement 109
Comparison of bacteriocins production from Enterococcus faecium strains in cheese whey and optimised commercial MRS medium 108
Goat Milk with Different Alpha-s1 Casein Genotype (CSN1S1) Fermented by Selected Lactobacillus paracasei as Potential Functional Food 108
Technological Parameters, Anti-Listeria Activity, Biogenic Amines Formation and Degradation Ability of L. plantarum Strains Isolated from Sheep-Fermented Sausage 107
Microbial Community associated with the Sardinian “ Semicotto Caprino” goat cheese made from raw milk. 107
Probiotic and safety assessment of Lactobacillus strains isolated from Lebanese Baladi goat milk 105
Sustainable Restoration of Soil Functionality in PTE-Affected Environments: Biochar Impact on Soil Chemistry, Microbiology, Biochemistry, and Plant Growth 104
Influence of selected lab cultures on the evolution of free amino acids, free fatty acids and Fiore Sardo cheese microflora during the ripening 103
Functional and safety characterization of autochthonous Lactobacillus paracasei FS103 isolated from sheep cheese and its survival in sheep and cow fermented milks during cold storage 101
Selection of folate-producing lactic acid bacteria for improving fermented goat milk 101
Preliminary characterisation of microbial community of "Casizolu": a Sardinian Typical pasta-filata cheese. 100
Employment of autochthonous microflora in Pecorino Sardo cheese manufacturing and evolution of physicochemical parameters during ripening 100
Influence of autochthonous starter cultures on physicochemical parameters of Sardinian cheeses 99
Microbiological characterization of Fruhe cheese 98
Preliminary microbiological and chemical characterisation of edible goat’s rennet, a unique product of Sardinian food tradition 97
Season and altitude effects on milk fatty acid profile in Sarda dairy sheep flocks 96
Microbiological characterization of Gioddu, an Italian fermented milk 94
Qualità microbiologica e profilo acidico di latti fermentati commerciali 93
Microbiologia e tecnologia della salsiccia di pecora 93
Microbiology and Technology of a Sardinian pasta-filata cheese (Casizolu) 92
Propionibacterium species in sardinian traditional cheeses. 92
IL MIGLIOR VESTITO PER LA PASTA E’ IL PECORINO. 91
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] 91
Influenza di batteri lattici mesofili sullo sviluppo proteolitico e lipolitico del Pecorino Sardo tipo “dolce” 88
Fermented Milk Produced with Goat Milk Enriched with PUFA Omega-3 by Supplementation of Diet with Extruded Linseed 87
Microbiologia lattica e lievitiforme della salsiccia sarda di pecora 87
Influence of autochthonous lactic acid bacteria and enzymatic yeast extracts on the microbiological, biochemical and sensorial properties of Lben generic products 86
Identification of probiotic microorganisms in Pecorino Sardo cheese. 84
Influence of autochthonous starter cultures on physicochemical parameters of sardinian PDO cheeses 84
Sardinian goat's milk as source of bacteriocinogenic potential protective cultures 84
Fiore Sardo Cheese 79
Influence of autochthonous lactic acid bacteria on cheese microflora and free amino acids of "sweet" Pecorino Sardo PDO. 77
Season and altitude effects on milk fatty acid profile in Sarda dairy sheep flocks. 76
Metabolism and biochemistry of LAB and dairy associated species 73
Use of a probiotic starter in Fiore Sardo production 70
Microbiologia del latte e dei latticini 64
Technological and Safety Characterization of Coagulase-Negative Staphylococci Isolated from Sardinian Fermented Sausage Made by Ovine Meat 61
Biodiversity of culturale lactic acid bacteria in raw goat milk during the lactation period 26
Microbiological Control and Nutritional and Sensorial Characterization of Bottarga by Mugil cephalus Produced in Sardinia (Italy) 23
Lipidomic and Metabolomic Signatures of the Traditional Fermented Milk Product Gioddu 18
Occurrence of Antibiotic Resistance in Lacticaseibacillus paracasei and Lactiplantibacillus plantarum Strains Isolated from Traditional Sardinian Fermented Food 17
Softwood biochar improves soil (bio)chemistry, microbial community structure and function, and Sulla coronaria growth in mediterranean acidic soils 6
Microbiological characterization using combined culture dependent and independent approaches of Casizolu pasta filata cheese 1
Totale 10.250
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Categoria #
all - tutte 39.519
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 39.519
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022441 55 5 11 10 5 5 26 29 44 20 49 182
2022/2023972 88 102 41 167 87 141 1 135 155 6 34 15
2023/2024353 56 21 3 9 39 97 4 17 1 2 37 67
2024/20252.576 13 39 152 76 86 88 222 513 836 360 131 60
2025/20263.941 163 1.033 575 524 375 218 480 107 167 166 88 45
2026/2027131 131 0 0 0 0 0 0 0 0 0 0 0
Totale 10.250