IRIS
MANGIA, Nicoletta Pasqualina
 Distribuzione geografica
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Continente #
NA - Nord America 4.391
AS - Asia 2.478
EU - Europa 1.647
SA - Sud America 1.508
AF - Africa 101
OC - Oceania 9
Continente sconosciuto - Info sul continente non disponibili 3
Totale 10.137
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Nazione #
US - Stati Uniti d'America 4.285
BR - Brasile 1.346
SG - Singapore 978
CN - Cina 721
UA - Ucraina 436
IT - Italia 352
DE - Germania 226
VN - Vietnam 203
HK - Hong Kong 185
FR - Francia 142
SE - Svezia 120
GB - Regno Unito 116
FI - Finlandia 87
AR - Argentina 62
TR - Turchia 52
CA - Canada 41
IN - India 39
IQ - Iraq 39
MX - Messico 38
BD - Bangladesh 32
RU - Federazione Russa 31
JP - Giappone 29
KR - Corea 28
ZA - Sudafrica 27
CZ - Repubblica Ceca 26
MA - Marocco 22
PK - Pakistan 22
PL - Polonia 22
BE - Belgio 21
UZ - Uzbekistan 20
EC - Ecuador 19
NL - Olanda 19
VE - Venezuela 19
PY - Paraguay 17
ID - Indonesia 16
CO - Colombia 14
DZ - Algeria 13
ES - Italia 13
NP - Nepal 12
JO - Giordania 11
KZ - Kazakistan 11
AU - Australia 9
CL - Cile 9
TN - Tunisia 9
AZ - Azerbaigian 8
EG - Egitto 8
KE - Kenya 8
OM - Oman 8
PE - Perù 8
PH - Filippine 8
AE - Emirati Arabi Uniti 7
RO - Romania 7
SA - Arabia Saudita 7
UY - Uruguay 7
SN - Senegal 6
BO - Bolivia 5
KG - Kirghizistan 5
LB - Libano 5
MY - Malesia 5
PA - Panama 5
HN - Honduras 4
IL - Israele 4
AL - Albania 3
AM - Armenia 3
AT - Austria 3
BG - Bulgaria 3
CG - Congo 3
DO - Repubblica Dominicana 3
ET - Etiopia 3
IE - Irlanda 3
IR - Iran 3
JM - Giamaica 3
NI - Nicaragua 3
SY - Repubblica araba siriana 3
BA - Bosnia-Erzegovina 2
BB - Barbados 2
BH - Bahrain 2
CR - Costa Rica 2
GA - Gabon 2
GE - Georgia 2
GR - Grecia 2
GT - Guatemala 2
HR - Croazia 2
KH - Cambogia 2
PT - Portogallo 2
RS - Serbia 2
TH - Thailandia 2
TW - Taiwan 2
XK - ???statistics.table.value.countryCode.XK??? 2
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
LT - Lituania 1
Totale 10.131
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Città #
Dallas 1.350
Chandler 592
Singapore 542
San Jose 357
Jacksonville 266
Ashburn 184
Hong Kong 182
Princeton 158
New York 139
Sassari 114
Beijing 110
Nanjing 108
São Paulo 98
Ann Arbor 87
Dearborn 79
Ho Chi Minh City 72
Lauterbourg 72
Wilmington 58
Shanghai 57
Nanchang 53
Hanoi 45
Los Angeles 44
Munich 40
Rio de Janeiro 36
Santa Clara 36
Council Bluffs 34
Belo Horizonte 33
Shenyang 32
Helsinki 28
Tokyo 28
Boardman 27
Seoul 27
Hebei 25
Tianjin 25
Brasília 23
Brno 22
Curitiba 21
Warsaw 21
Brussels 20
Porto Alegre 20
Baghdad 19
Woodbridge 19
Columbus 18
Jinan 18
Orem 18
Recife 18
Rome 18
Changsha 17
Montreal 17
Hangzhou 16
Jiaxing 16
San Francisco 16
Taizhou 16
Tashkent 16
The Dalles 16
Denver 15
Guangzhou 15
Andover 13
Campinas 13
Caxias do Sul 13
Chennai 13
Frankfurt am Main 13
Haiphong 13
Ribeirão Preto 13
Ankara 12
London 12
Mexico City 12
Poplar 12
Salvador 12
Toronto 12
Chicago 11
Johannesburg 11
Kunming 11
Serra 11
Sorocaba 11
Zhengzhou 11
Goiânia 10
São Gonçalo 10
Amman 9
Asunción 9
Atlanta 9
Brooklyn 9
Cagliari 9
Cape Town 9
Guayaquil 9
Istanbul 9
Manaus 9
Manchester 9
Stockholm 9
Augusta 8
Baku 8
Belém 8
Carapicuíba 8
Houston 8
Kathmandu 8
Nairobi 8
Phoenix 8
Amsterdam 7
Atlantic Highlands 7
Falkenstein 7
Totale 5.986
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Nome #
Effect of monospecific and mixed Mediterranean tree plantations on soil microbial community and biochemical functioning 232
Antimicrobial Activity against Beneficial Microorganisms and Chemical Composition of Essential Oil of Mentha suaveolens ssp. insularis Grown in Sardinia 213
Analysis of the microbial composition of goat milk produced in Sardinia 204
Impact of a selected Debaryomyces hansenii strain's inoculation on the quality of Sardinian fermented sausages 191
Assessment of microbiological quality and physicochemical parameters of fruhe made by Ovine and Goat Milk: A sardinian (Italy) cheese 188
Caratterizzazione tecnologica e microbiologica del caglio di capretto edibile 187
Agroindustrial by-products from tomato, grape and myrtle given at low dosage to lactating dairy ewes: effects on rumen parameters and microbiota 186
Aspetti igienici e qualità nutrizionale dei formaggi freschi tradizionali prodotti in Sardegna 176
Microbiologia e valutazione igienico-sanitaria della salsiccia sarda 175
Batteri lattici produttori di folati in latte di capra 170
Analysis of the microbial composition of goat milk produced in Sardinia 168
Chemical composition and biological activity of essential oil form Mentha suaveolens ssp. insularis 167
Influence of myrtle juice and syrup on microbiological, physicochemical, and sensory features of goat’s milk yogurt made with indigenous starter Culture 164
Effect of altitude of flock location, season of milk production and ripening time on the fatty acid profile of Pecorino Sardo cheese 161
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 149
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 136
Effect of edible coating in physical-chemical parameters in minimally processed cactus pear (Opuntia ficus-indica) 136
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 131
Sorption-Desorption of Imazamox and 2,4-DB in Acidic Mediterranean Agricultural Soils and Herbicide Impact on Culturable Bacterial Populations and Functional Diversity 129
Selection of folate-producing lactic acid bacteria for improving fermented goat milk 129
Soil microbial response to tetracycline in two different soils amended with cow manure 129
The presence of tetracycline in cow manure changes the impact of repeated manure application on soil bacterial communities 128
Mobility and potential bioavailability of antimony in contaminated soils: Short-term impact on microbial community and soil biochemical functioning 128
Effect of different film packaging on microbial growth in minimally processed cactus pear (Opuntia Ficus-indica). 128
Sardinian Fruhe: A Traditional Fresh Cheese As Alternative Carrier Of Probiotic Bacteria 125
Quality changes of fresh filled pasta during storage. Influence of modified atmosphere packaging on microbial growth and sensory properties 124
Il latte di pecora: un mezzo di protezione per i batteri lattici probiotici? 123
Microbiologia e valutazione igienico-sanitaria della salsiccia sarda 121
Gioddu: From the Italian tradition, a functional kefir-like fermented milk? 121
Technological and nutritional aspects of sardinian gioddu. 121
Potential of novel food-borne Lactobacillus isolates against the honeybee pathogen Paenibacillus larvae 119
Season and altitude effects on milk fatty acid profile in Sarda dairy sheep flock 118
In vitro activity of several essential oils extracted from aromatic plants against ascosphaera apis 118
Probiotic potential of mesophilic lactobacilli isolated from raw sheep’s milk and traditional cheese 118
Effect of the use of autochthonous Lactobacillus curvatus, Lactobacillus plantarum and Staphylococcus xylosus strains on microbiological and biochemical properties of the Sardinian fermented sausage 117
Effect of Edible Coating in Physical-chemical Parameters in Minimally Processed Cactus Pear (Opuntia ficus indica) 117
Fiore Sardo cheese lactic microflora 116
Microbiological characterization using combined culture dependent and independent approaches of Casizolu pasta filata cheese 115
Sardinian fermented sheep sausage: microbial biodiversity resource for quality management 114
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 107
Goat Milk with Different Alpha-s1 Casein Genotype (CSN1S1) Fermented by Selected Lactobacillus paracasei as Potential Functional Food 107
Technological Parameters, Anti-Listeria Activity, Biogenic Amines Formation and Degradation Ability of L. plantarum Strains Isolated from Sheep-Fermented Sausage 107
Biodiversity of culturale lactic acid bacteria in raw goat milk during the lactation period 105
Microbial Community associated with the Sardinian “ Semicotto Caprino” goat cheese made from raw milk. 105
Sustainable Restoration of Soil Functionality in PTE-Affected Environments: Biochar Impact on Soil Chemistry, Microbiology, Biochemistry, and Plant Growth 104
Probiotic and safety assessment of Lactobacillus strains isolated from Lebanese Baladi goat milk 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
Preliminary characterisation of microbial community of "Casizolu": a Sardinian Typical pasta-filata cheese. 100
Selection of folate-producing lactic acid bacteria for improving fermented goat milk 99
Influence of autochthonous starter cultures on physicochemical parameters of Sardinian cheeses 99
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 98
Season and altitude effects on milk fatty acid profile in Sarda dairy sheep flocks 96
Employment of autochthonous microflora in Pecorino Sardo cheese manufacturing and evolution of physicochemical parameters during ripening 96
Microbiological characterization of Fruhe cheese 95
Preliminary microbiological and chemical characterisation of edible goat’s rennet, a unique product of Sardinian food tradition 95
Qualità microbiologica e profilo acidico di latti fermentati commerciali 93
Microbiological characterization of Gioddu, an Italian fermented milk 92
Microbiologia e tecnologia della salsiccia di pecora 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] 90
Microbiology and Technology of a Sardinian pasta-filata cheese (Casizolu) 89
Influenza di batteri lattici mesofili sullo sviluppo proteolitico e lipolitico del Pecorino Sardo tipo “dolce” 88
Influence of autochthonous lactic acid bacteria and enzymatic yeast extracts on the microbiological, biochemical and sensorial properties of Lben generic products 86
Propionibacterium species in sardinian traditional cheeses. 86
Microbiologia lattica e lievitiforme della salsiccia sarda di pecora 85
Identification of probiotic microorganisms in Pecorino Sardo cheese. 84
Sardinian goat's milk as source of bacteriocinogenic potential protective cultures 84
Influence of autochthonous starter cultures on physicochemical parameters of sardinian PDO cheeses 83
Fiore Sardo Cheese 78
Season and altitude effects on milk fatty acid profile in Sarda dairy sheep flocks. 76
Influence of autochthonous lactic acid bacteria on cheese microflora and free amino acids of "sweet" Pecorino Sardo PDO. 75
Metabolism and biochemistry of LAB and dairy associated species 73
Fermented Milk Produced with Goat Milk Enriched with PUFA Omega-3 by Supplementation of Diet with Extruded Linseed 72
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
null 25
Microbiological Control and Nutritional and Sensorial Characterization of Bottarga by Mugil cephalus Produced in Sardinia (Italy) 21
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 3
Totale 10.253
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Categoria #
all - tutte 38.197
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 38.197
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/202176 0 0 0 0 0 0 0 0 0 0 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
2025/20263.952 166 1.057 590 530 381 224 500 110 170 173 51 0
Totale 10.253