IRIS
MANGIA, Nicoletta Pasqualina
 Distribuzione geografica
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Continente #
NA - Nord America 1.908
EU - Europa 1.195
AS - Asia 496
OC - Oceania 7
SA - Sud America 4
AF - Africa 3
Continente sconosciuto - Info sul continente non disponibili 1
Totale 3.614
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Nazione #
US - Stati Uniti d'America 1.899
UA - Ucraina 419
CN - Cina 385
IT - Italia 227
DE - Germania 180
SE - Svezia 112
FR - Francia 67
FI - Finlandia 64
GB - Regno Unito 64
SG - Singapore 64
CZ - Repubblica Ceca 25
KR - Corea 21
BE - Belgio 18
AU - Australia 7
CA - Canada 7
HK - Hong Kong 7
RO - Romania 7
DZ - Algeria 3
IE - Irlanda 3
SA - Arabia Saudita 3
IQ - Iraq 2
IR - Iran 2
JO - Giordania 2
JP - Giappone 2
MX - Messico 2
MY - Malesia 2
TW - Taiwan 2
AE - Emirati Arabi Uniti 1
AR - Argentina 1
BG - Bulgaria 1
BO - Bolivia 1
CH - Svizzera 1
CL - Cile 1
DK - Danimarca 1
EE - Estonia 1
ES - Italia 1
EU - Europa 1
GR - Grecia 1
HR - Croazia 1
ID - Indonesia 1
IN - India 1
PE - Perù 1
PT - Portogallo 1
RU - Federazione Russa 1
TR - Turchia 1
Totale 3.614
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Città #
Chandler 592
Jacksonville 266
Princeton 158
Sassari 111
Nanjing 108
New York 105
Ann Arbor 87
Dearborn 79
Wilmington 58
Nanchang 53
Singapore 43
Shenyang 31
Boardman 27
Munich 26
Hebei 25
Brno 22
Seoul 20
Tianjin 20
Woodbridge 19
Jinan 18
Ashburn 17
Beijing 17
Brussels 17
Changsha 17
Jiaxing 16
Taizhou 15
Hangzhou 14
Andover 13
Kunming 11
Serra 10
Zhengzhou 10
San Francisco 9
Augusta 8
Atlantic Highlands 7
Leawood 7
Norwalk 7
Rome 7
Guangzhou 6
Helsinki 6
Hong Kong 6
Lanzhou 6
Ningbo 6
San Mateo 6
Turin 6
Hanover 5
Mountain View 5
Toronto 5
Cagliari 4
Changchun 4
Los Angeles 3
Monmouth Junction 3
Pontedera 3
Portogruaro 3
Quartu Sant'Elena 3
Alghero 2
Amman 2
Auburn Hills 2
Baghdad 2
Bologna 2
Frankfurt am Main 2
Genoa 2
Houston 2
Medina 2
Mexico City 2
Olomouc 2
Pieve Fissiraga 2
Pisa 2
Pomezia 2
San Giovanni la Punta 2
Selangor 2
Spin 2
Tappahannock 2
Tokyo 2
Venafro 2
Vergato 2
Adelaide 1
Ardabil 1
Bahia Blanca 1
Bolzano 1
Brockton 1
Canberra 1
Canelli 1
Casoria 1
Catania 1
Chicago 1
Clifton 1
Cremona 1
Dagenham 1
Dallas 1
Dubai 1
Empoli 1
Fuzhou 1
Grafing 1
Haikou 1
Hefei 1
Jesi 1
Lappeenranta 1
Lima 1
Madrid 1
Manchester 1
Totale 2.217
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Nome #
Impact of a selected Debaryomyces hansenii strain's inoculation on the quality of Sardinian fermented sausages 85
Effect of monospecific and mixed Mediterranean tree plantations on soil microbial community and biochemical functioning 79
Analysis of the microbial composition of goat milk produced in Sardinia 74
Soil microbial response to tetracycline in two different soils amended with cow manure 72
Influence of myrtle juice and syrup on microbiological, physicochemical, and sensory features of goat’s milk yogurt made with indigenous starter Culture 69
Technological and nutritional aspects of sardinian gioddu. 69
Tecnologia e controllo microbiologico della “Mreca”, alimento tradizionale a base di Mugil cephalus 68
Microbiologia e valutazione igienico-sanitaria della salsiccia sarda 63
Microbiological and physicochemical properties of Pecorino Romano cheese produced with a selected starter culture 63
Microbiologia e valutazione igienico-sanitaria della salsiccia sarda 62
Selection of folate-producing lactic acid bacteria for improving fermented goat milk 61
Caratterizzazione tecnologica e microbiologica del caglio di capretto edibile 60
Microbiological and chemical characterization of Fruhe cheese: a new dairy product eligible for a PDO certification 60
Sardinian fermented sheep sausage: microbial biodiversity resource for quality improvement 60
Antimicrobial Activity against Beneficial Microorganisms and Chemical Composition of Essential Oil of Mentha suaveolens ssp. insularis Grown in Sardinia 59
Aspetti igienici e qualità nutrizionale dei formaggi freschi tradizionali prodotti in Sardegna 59
Caratterizzazione preliminare di LAB produttori di batteriocine isolati da salsiccia sarda 59
Influence of autochthonous starter cultures on physicochemical parameters of Sardinian cheeses 58
Chemical composition and biological activity of essential oil form Mentha suaveolens ssp. insularis 58
Aspetti igienici e qualità nutrizionale dei formaggi freschi tradizionali prodotti in Sardegna 56
Season and altitude effects on milk fatty acid profile in Sarda dairy sheep flock 55
Sardinian Fruhe: A Traditional Fresh Cheese As Alternative Carrier Of Probiotic Bacteria 55
Qualità microbiologica e profilo acidico di latti fermentati commerciali 54
Effect of edible coating in physical-chemical parameters in minimally processed cactus pear (Opuntia ficus-indica) 54
Probiotic potential of mesophilic lactobacilli isolated from raw sheep’s milk and traditional cheese 53
Batteri lattici produttori di folati in latte di capra 52
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
Analysis of the microbial composition of goat milk produced in Sardinia 52
Characterization of goat milk from Lebanese Baladi breed and his suitability for setting up a ripened cheese using a selected starter culture 51
Microbial Community associated with the Sardinian “ Semicotto Caprino” goat cheese made from raw milk. 50
Goat Milk with Different Alpha-s1 Casein Genotype (CSN1S1) Fermented by Selected Lactobacillus paracasei as Potential Functional Food 49
Bacterial and Fungal Communities of Gioddu as Revealed by PCR–DGGE Analysis 49
Selection of potential probiotic Lactobacillus casei strains for functional fermented sheep milk production 48
The presence of tetracycline in cow manure changes the impact of repeated manure application on soil bacterial communities 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
Microbiologia e tecnologia della salsiccia di pecora 47
Influence of selected lab cultures on the evolution of free amino acids, free fatty acids and Fiore Sardo cheese microflora during the ripening 46
Effect of the use of autochthonous Lactobacillus curvatus, Lactobacillus plantarum and Staphylococcus xylosus strains on microbiological and biochemical properties of the Sardinian fermented sausage 46
Sardinian goat's milk as source of bacteriocinogenic potential protective cultures 46
Microbiology and Technology of a Sardinian pasta-filata cheese (Casizolu) 45
Mobility and potential bioavailability of antimony in contaminated soils: Short-term impact on microbial community and soil biochemical functioning 45
Effect of different film packaging on microbial growth in minimally processed cactus pear (Opuntia Ficus-indica). 45
Preliminary characterisation of microbial community of "Casizolu": a Sardinian Typical pasta-filata cheese. 44
Quality changes of fresh filled pasta during storage. Influence of modified atmosphere packaging on microbial growth and sensory properties 44
Effect of altitude of flock location, season of milk production and ripening time on the fatty acid profile of Pecorino Sardo cheese 44
Comparison of bacteriocins production from Enterococcus faecium strains in cheese whey and optimised commercial MRS medium 43
Employment of autochthonous microflora in Pecorino Sardo cheese manufacturing and evolution of physicochemical parameters during ripening 43
Influenza di batteri lattici mesofili sullo sviluppo proteolitico e lipolitico del Pecorino Sardo tipo “dolce” 42
IL MIGLIOR VESTITO PER LA PASTA E’ IL PECORINO. 41
Effect of Edible Coating in Physical-chemical Parameters in Minimally Processed Cactus Pear (Opuntia ficus indica) 41
Influence of autochthonous lactic acid bacteria on cheese microflora and free amino acids of "sweet" Pecorino Sardo PDO. 38
Agroindustrial by-products from tomato, grape and myrtle given at low dosage to lactating dairy ewes: effects on rumen parameters and microbiota 38
Fiore Sardo cheese lactic microflora 37
Influence of autochthonous lactic acid bacteria and enzymatic yeast extracts on the microbiological, biochemical and sensorial properties of Lben generic products 36
Assessment of microbiological quality and physicochemical parameters of fruhe made by Ovine and Goat Milk: A sardinian (Italy) cheese 36
Potential of novel food-borne Lactobacillus isolates against the honeybee pathogen Paenibacillus larvae 36
In vitro activity of several essential oils extracted from aromatic plants against ascosphaera apis 35
Gioddu: From the Italian tradition, a functional kefir-like fermented milk? 35
Metabolism and biochemistry of LAB and dairy associated species 35
Preliminary microbiological and chemical characterisation of edible goat’s rennet, a unique product of Sardinian food tradition 34
PCR-based methods to discriminate Bacillus thuringiensis strains 34
Propionibacterium species in sardinian traditional cheeses. 34
Microbiological characterization of Fruhe cheese 33
Use of a probiotic starter in Fiore Sardo production 33
Microbiologia lattica e lievitiforme della salsiccia sarda di pecora 31
Sardinian fermented sheep sausage: microbial biodiversity resource for quality management 31
Season and altitude effects on milk fatty acid profile in Sarda dairy sheep flocks. 31
Identification of probiotic microorganisms in Pecorino Sardo cheese. 30
Microbiological characterization using combined culture dependent and independent approaches of Casizolu pasta filata cheese 30
Probiotic and safety assessment of Lactobacillus strains isolated from Lebanese Baladi goat milk 29
Influence of autochthonous starter cultures on physicochemical parameters of sardinian PDO cheeses 29
Fiore Sardo Cheese 28
Microbiologia del latte e dei latticini 28
Il latte di pecora: un mezzo di protezione per i batteri lattici probiotici? 27
Microbiological characterization of Gioddu, an Italian fermented milk 27
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 26
null 25
Technological Parameters, Anti-Listeria Activity, Biogenic Amines Formation and Degradation Ability of L. plantarum Strains Isolated from Sheep-Fermented Sausage 25
Selection of folate-producing lactic acid bacteria for improving fermented goat milk 23
Biodiversity of culturale lactic acid bacteria in raw goat milk during the lactation period 22
Season and altitude effects on milk fatty acid profile in Sarda dairy sheep flocks 19
Sorption-Desorption of Imazamox and 2,4-DB in Acidic Mediterranean Agricultural Soils and Herbicide Impact on Culturable Bacterial Populations and Functional Diversity 10
Sustainable Restoration of Soil Functionality in PTE-Affected Environments: Biochar Impact on Soil Chemistry, Microbiology, Biochemistry, and Plant Growth 7
Technological and Safety Characterization of Coagulase-Negative Staphylococci Isolated from Sardinian Fermented Sausage Made by Ovine Meat 5
Fermented Milk Produced with Goat Milk Enriched with PUFA Omega-3 by Supplementation of Diet with Extruded Linseed 4
Totale 3.706
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Categoria #
all - tutte 17.461
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 17.461
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020528 0 0 60 4 74 75 120 11 76 19 86 3
2020/2021619 75 2 95 5 78 25 74 9 87 93 48 28
2021/2022448 55 5 11 10 5 5 26 30 45 20 52 184
2022/2023988 89 104 41 169 89 144 1 137 157 7 35 15
2023/2024362 56 21 3 9 42 99 4 18 1 2 38 69
2024/202552 13 39 0 0 0 0 0 0 0 0 0 0
Totale 3.706