IRIS
MANGIA, Nicoletta Pasqualina
 Distribuzione geografica
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Continente #
NA - Nord America 3.842
AS - Asia 2.048
EU - Europa 1.491
SA - Sud America 1.472
AF - Africa 90
OC - Oceania 8
Continente sconosciuto - Info sul continente non disponibili 3
Totale 8.954
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Nazione #
US - Stati Uniti d'America 3.748
BR - Brasile 1.320
SG - Singapore 858
CN - Cina 627
UA - Ucraina 435
IT - Italia 312
DE - Germania 218
HK - Hong Kong 163
SE - Svezia 119
GB - Regno Unito 98
VN - Vietnam 90
FI - Finlandia 86
FR - Francia 69
AR - Argentina 58
TR - Turchia 45
CA - Canada 37
MX - Messico 35
IQ - Iraq 33
RU - Federazione Russa 30
KR - Corea 28
CZ - Repubblica Ceca 26
IN - India 26
ZA - Sudafrica 25
JP - Giappone 23
BE - Belgio 21
MA - Marocco 21
BD - Bangladesh 20
EC - Ecuador 19
PL - Polonia 19
UZ - Uzbekistan 18
VE - Venezuela 17
PK - Pakistan 16
PY - Paraguay 16
ID - Indonesia 15
CO - Colombia 12
ES - Italia 12
NL - Olanda 12
DZ - Algeria 11
NP - Nepal 10
KZ - Kazakistan 9
AU - Australia 8
AZ - Azerbaigian 8
CL - Cile 8
PE - Perù 8
TN - Tunisia 8
EG - Egitto 7
JO - Giordania 7
KE - Kenya 7
RO - Romania 7
UY - Uruguay 7
AE - Emirati Arabi Uniti 6
BO - Bolivia 5
KG - Kirghizistan 5
OM - Oman 5
PH - Filippine 5
SN - Senegal 5
LB - Libano 4
PA - Panama 4
SA - Arabia Saudita 4
AL - Albania 3
AM - Armenia 3
AT - Austria 3
BG - Bulgaria 3
CG - Congo 3
DO - Repubblica Dominicana 3
HN - Honduras 3
IE - Irlanda 3
IL - Israele 3
IR - Iran 3
NI - Nicaragua 3
BA - Bosnia-Erzegovina 2
BB - Barbados 2
CR - Costa Rica 2
GA - Gabon 2
GE - Georgia 2
GR - Grecia 2
GT - Guatemala 2
HR - Croazia 2
KH - Cambogia 2
MY - Malesia 2
RS - Serbia 2
TW - Taiwan 2
XK - ???statistics.table.value.countryCode.XK??? 2
BH - Bahrain 1
BN - Brunei Darussalam 1
CH - Svizzera 1
CY - Cipro 1
DK - Danimarca 1
EE - Estonia 1
ET - Etiopia 1
EU - Europa 1
GY - Guiana 1
HU - Ungheria 1
JM - Giamaica 1
LT - Lituania 1
PS - Palestinian Territory 1
PT - Portogallo 1
QA - Qatar 1
SK - Slovacchia (Repubblica Slovacca) 1
SR - Suriname 1
Totale 8.951
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Città #
Dallas 1.350
Chandler 592
Singapore 464
Jacksonville 266
Hong Kong 161
Princeton 158
New York 135
Sassari 113
Ashburn 108
Nanjing 108
Beijing 101
São Paulo 96
Ann Arbor 87
Dearborn 79
Wilmington 58
Shanghai 56
Nanchang 53
Los Angeles 41
Munich 40
Rio de Janeiro 36
Belo Horizonte 33
Ho Chi Minh City 33
Shenyang 32
Boardman 27
Helsinki 27
Santa Clara 27
Seoul 27
Hebei 25
Tianjin 24
Brasília 23
Council Bluffs 23
Tokyo 23
Brno 22
Brussels 20
Porto Alegre 20
Curitiba 19
Woodbridge 19
Columbus 18
Hanoi 18
Jinan 18
Recife 18
Rome 18
Warsaw 18
Changsha 17
Baghdad 16
Jiaxing 16
Montreal 16
San Francisco 16
Taizhou 16
The Dalles 16
Hangzhou 15
Tashkent 15
Guangzhou 14
Andover 13
Campinas 13
Ribeirão Preto 13
Caxias do Sul 12
Toronto 12
Kunming 11
Mexico City 11
Salvador 11
Serra 11
Sorocaba 11
Zhengzhou 11
Ankara 10
Goiânia 10
Johannesburg 10
São Gonçalo 10
Denver 9
Guayaquil 9
Istanbul 9
London 9
Poplar 9
Asunción 8
Augusta 8
Baku 8
Belém 8
Cape Town 8
Carapicuíba 8
Chicago 8
Manaus 8
Phoenix 8
Stockholm 8
Amman 7
Atlanta 7
Atlantic Highlands 7
Brooklyn 7
Falkenstein 7
Florence 7
Frankfurt am Main 7
Houston 7
Itajaí 7
Jakarta 7
Kathmandu 7
Lanzhou 7
Leawood 7
Manchester 7
Montevideo 7
Nairobi 7
Norwalk 7
Totale 5.204
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Nome #
Effect of monospecific and mixed Mediterranean tree plantations on soil microbial community and biochemical functioning 210
Antimicrobial Activity against Beneficial Microorganisms and Chemical Composition of Essential Oil of Mentha suaveolens ssp. insularis Grown in Sardinia 191
Impact of a selected Debaryomyces hansenii strain's inoculation on the quality of Sardinian fermented sausages 175
Analysis of the microbial composition of goat milk produced in Sardinia 174
Assessment of microbiological quality and physicochemical parameters of fruhe made by Ovine and Goat Milk: A sardinian (Italy) cheese 172
Caratterizzazione tecnologica e microbiologica del caglio di capretto edibile 168
Agroindustrial by-products from tomato, grape and myrtle given at low dosage to lactating dairy ewes: effects on rumen parameters and microbiota 161
Aspetti igienici e qualità nutrizionale dei formaggi freschi tradizionali prodotti in Sardegna 157
Analysis of the microbial composition of goat milk produced in Sardinia 153
Chemical composition and biological activity of essential oil form Mentha suaveolens ssp. insularis 151
Batteri lattici produttori di folati in latte di capra 149
Influence of myrtle juice and syrup on microbiological, physicochemical, and sensory features of goat’s milk yogurt made with indigenous starter Culture 149
Microbiologia e valutazione igienico-sanitaria della salsiccia sarda 146
Aspetti igienici e qualità nutrizionale dei formaggi freschi tradizionali prodotti in Sardegna 144
Effect of altitude of flock location, season of milk production and ripening time on the fatty acid profile of Pecorino Sardo cheese 143
Microbiological and physicochemical properties of Pecorino Romano cheese produced with a selected starter culture 140
Bacterial and Fungal Communities of Gioddu as Revealed by PCR–DGGE Analysis 140
Caratterizzazione preliminare di LAB produttori di batteriocine isolati da salsiccia sarda 139
Characterization of goat milk from Lebanese Baladi breed and his suitability for setting up a ripened cheese using a selected starter culture 134
Selection of potential probiotic Lactobacillus casei strains for functional fermented sheep milk production 131
Suitability of selected autochthonous lactic acid bacteria cultures for Pecorino Sardo Dolce cheese manufacturing: influence on microbial composition, nutritional value and sensory attributes 128
Tecnologia e controllo microbiologico della “Mreca”, alimento tradizionale a base di Mugil cephalus 123
Microbiological and chemical characterization of Fruhe cheese: a new dairy product eligible for a PDO certification 121
Effect of edible coating in physical-chemical parameters in minimally processed cactus pear (Opuntia ficus-indica) 118
Selection of folate-producing lactic acid bacteria for improving fermented goat milk 117
The presence of tetracycline in cow manure changes the impact of repeated manure application on soil bacterial communities 116
PCR-based methods to discriminate Bacillus thuringiensis strains 116
Sardinian Fruhe: A Traditional Fresh Cheese As Alternative Carrier Of Probiotic Bacteria 116
Soil microbial response to tetracycline in two different soils amended with cow manure 114
Quality changes of fresh filled pasta during storage. Influence of modified atmosphere packaging on microbial growth and sensory properties 113
Il latte di pecora: un mezzo di protezione per i batteri lattici probiotici? 110
Mobility and potential bioavailability of antimony in contaminated soils: Short-term impact on microbial community and soil biochemical functioning 110
Effect of different film packaging on microbial growth in minimally processed cactus pear (Opuntia Ficus-indica). 110
Sorption-Desorption of Imazamox and 2,4-DB in Acidic Mediterranean Agricultural Soils and Herbicide Impact on Culturable Bacterial Populations and Functional Diversity 108
Potential of novel food-borne Lactobacillus isolates against the honeybee pathogen Paenibacillus larvae 108
Gioddu: From the Italian tradition, a functional kefir-like fermented milk? 108
Probiotic potential of mesophilic lactobacilli isolated from raw sheep’s milk and traditional cheese 108
Technological and nutritional aspects of sardinian gioddu. 107
Microbiologia e valutazione igienico-sanitaria della salsiccia sarda 106
Sardinian fermented sheep sausage: microbial biodiversity resource for quality management 104
Effect of the use of autochthonous Lactobacillus curvatus, Lactobacillus plantarum and Staphylococcus xylosus strains on microbiological and biochemical properties of the Sardinian fermented sausage 104
Season and altitude effects on milk fatty acid profile in Sarda dairy sheep flock 104
In vitro activity of several essential oils extracted from aromatic plants against ascosphaera apis 104
Effect of Edible Coating in Physical-chemical Parameters in Minimally Processed Cactus Pear (Opuntia ficus indica) 103
Fiore Sardo cheese lactic microflora 102
Sardinian fermented sheep sausage: microbial biodiversity resource for quality improvement 98
Influence of selected lab cultures on the evolution of free amino acids, free fatty acids and Fiore Sardo cheese microflora during the ripening 97
Goat Milk with Different Alpha-s1 Casein Genotype (CSN1S1) Fermented by Selected Lactobacillus paracasei as Potential Functional Food 97
Technological Parameters, Anti-Listeria Activity, Biogenic Amines Formation and Degradation Ability of L. plantarum Strains Isolated from Sheep-Fermented Sausage 94
Preliminary characterisation of microbial community of "Casizolu": a Sardinian Typical pasta-filata cheese. 92
Microbial Community associated with the Sardinian “ Semicotto Caprino” goat cheese made from raw milk. 92
Probiotic and safety assessment of Lactobacillus strains isolated from Lebanese Baladi goat milk 91
Microbiological characterization using combined culture dependent and independent approaches of Casizolu pasta filata cheese 90
Qualità microbiologica e profilo acidico di latti fermentati commerciali 89
Influence of autochthonous starter cultures on physicochemical parameters of Sardinian cheeses 89
Sustainable Restoration of Soil Functionality in PTE-Affected Environments: Biochar Impact on Soil Chemistry, Microbiology, Biochemistry, and Plant Growth 88
Comparison of bacteriocins production from Enterococcus faecium strains in cheese whey and optimised commercial MRS medium 88
Microbiological characterization of Fruhe cheese 88
Biodiversity of culturale lactic acid bacteria in raw goat milk during the lactation period 87
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 86
Preliminary microbiological and chemical characterisation of edible goat’s rennet, a unique product of Sardinian food tradition 86
IL MIGLIOR VESTITO PER LA PASTA E’ IL PECORINO. 83
Season and altitude effects on milk fatty acid profile in Sarda dairy sheep flocks 83
Selection of folate-producing lactic acid bacteria for improving fermented goat milk 83
Employment of autochthonous microflora in Pecorino Sardo cheese manufacturing and evolution of physicochemical parameters during ripening 83
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] 81
Microbiological characterization of Gioddu, an Italian fermented milk 81
Microbiologia lattica e lievitiforme della salsiccia sarda di pecora 80
Microbiology and Technology of a Sardinian pasta-filata cheese (Casizolu) 80
Microbiologia e tecnologia della salsiccia di pecora 80
Influenza di batteri lattici mesofili sullo sviluppo proteolitico e lipolitico del Pecorino Sardo tipo “dolce” 77
Propionibacterium species in sardinian traditional cheeses. 77
Sardinian goat's milk as source of bacteriocinogenic potential protective cultures 77
Influence of autochthonous lactic acid bacteria and enzymatic yeast extracts on the microbiological, biochemical and sensorial properties of Lben generic products 76
Influence of autochthonous starter cultures on physicochemical parameters of sardinian PDO cheeses 76
Identification of probiotic microorganisms in Pecorino Sardo cheese. 73
Fiore Sardo Cheese 68
Season and altitude effects on milk fatty acid profile in Sarda dairy sheep flocks. 66
Influence of autochthonous lactic acid bacteria on cheese microflora and free amino acids of "sweet" Pecorino Sardo PDO. 66
Metabolism and biochemistry of LAB and dairy associated species 64
Use of a probiotic starter in Fiore Sardo production 61
Fermented Milk Produced with Goat Milk Enriched with PUFA Omega-3 by Supplementation of Diet with Extruded Linseed 56
Microbiologia del latte e dei latticini 55
Technological and Safety Characterization of Coagulase-Negative Staphylococci Isolated from Sardinian Fermented Sausage Made by Ovine Meat 48
null 25
Microbiological Control and Nutritional and Sensorial Characterization of Bottarga by Mugil cephalus Produced in Sardinia (Italy) 11
Totale 9.067
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Categoria #
all - tutte 34.878
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 34.878
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021364 0 0 0 0 0 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
2024/20252.647 13 39 158 76 87 89 234 538 858 360 135 60
2025/20262.766 166 1.057 590 530 381 42 0 0 0 0 0 0
Totale 9.067