IRIS
MANGIA, Nicoletta Pasqualina
 Distribuzione geografica
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Continente #
NA - Nord America 1.897
EU - Europa 1.131
AS - Asia 412
OC - Oceania 7
SA - Sud America 4
AF - Africa 3
Continente sconosciuto - Info sul continente non disponibili 1
Totale 3.455
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Nazione #
US - Stati Uniti d'America 1.888
UA - Ucraina 419
CN - Cina 383
IT - Italia 215
DE - Germania 154
SE - Svezia 112
FR - Francia 67
GB - Regno Unito 64
FI - Finlandia 62
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
SG - Singapore 2
TW - Taiwan 2
AE - Emirati Arabi Uniti 1
AR - Argentina 1
BG - Bulgaria 1
BO - Bolivia 1
CH - Svizzera 1
CL - Cile 1
CZ - Repubblica Ceca 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
KR - Corea 1
PE - Perù 1
PT - Portogallo 1
RU - Federazione Russa 1
TR - Turchia 1
Totale 3.455
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Città #
Chandler 592
Jacksonville 266
Princeton 158
Sassari 109
Nanjing 108
New York 105
Ann Arbor 87
Dearborn 79
Wilmington 58
Nanchang 53
Shenyang 31
Boardman 26
Hebei 25
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
Guangzhou 6
Hong Kong 6
Lanzhou 6
Ningbo 6
San Mateo 6
Turin 6
Hanover 5
Helsinki 5
Mountain View 5
Rome 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
Pieve Fissiraga 2
Pisa 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
Cremona 1
Dagenham 1
Dubai 1
Empoli 1
Fuzhou 1
Grafing 1
Haikou 1
Hefei 1
Jesi 1
Lima 1
Madrid 1
Manchester 1
Markham 1
Marseille 1
Melbourne 1
Montreal 1
Nuoro 1
Parma 1
Perugia 1
Pitesti 1
Prague 1
Totale 2.102
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Nome #
Impact of a selected Debaryomyces hansenii strain's inoculation on the quality of Sardinian fermented sausages 82
Effect of monospecific and mixed Mediterranean tree plantations on soil microbial community and biochemical functioning 79
Soil microbial response to tetracycline in two different soils amended with cow manure 72
Analysis of the microbial composition of goat milk produced in Sardinia 72
Technological and nutritional aspects of sardinian gioddu. 68
Tecnologia e controllo microbiologico della “Mreca”, alimento tradizionale a base di Mugil cephalus 67
Influence of myrtle juice and syrup on microbiological, physicochemical, and sensory features of goat’s milk yogurt made with indigenous starter Culture 67
Microbiologia e valutazione igienico-sanitaria della salsiccia sarda 61
Microbiological and physicochemical properties of Pecorino Romano cheese produced with a selected starter culture 61
Selection of folate-producing lactic acid bacteria for improving fermented goat milk 60
Sardinian fermented sheep sausage: microbial biodiversity resource for quality improvement 60
Caratterizzazione preliminare di LAB produttori di batteriocine isolati da salsiccia sarda 58
Microbiological and chemical characterization of Fruhe cheese: a new dairy product eligible for a PDO certification 57
Antimicrobial Activity against Beneficial Microorganisms and Chemical Composition of Essential Oil of Mentha suaveolens ssp. insularis Grown in Sardinia 57
Chemical composition and biological activity of essential oil form Mentha suaveolens ssp. insularis 56
Aspetti igienici e qualità nutrizionale dei formaggi freschi tradizionali prodotti in Sardegna 56
Caratterizzazione tecnologica e microbiologica del caglio di capretto edibile 55
Season and altitude effects on milk fatty acid profile in Sarda dairy sheep flock 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) 53
Microbiologia e valutazione igienico-sanitaria della salsiccia sarda 53
Influence of autochthonous starter cultures on physicochemical parameters of Sardinian cheeses 53
Sardinian Fruhe: A Traditional Fresh Cheese As Alternative Carrier Of Probiotic Bacteria 53
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
Aspetti igienici e qualità nutrizionale dei formaggi freschi tradizionali prodotti in Sardegna 51
Characterization of goat milk from Lebanese Baladi breed and his suitability for setting up a ripened cheese using a selected starter culture 50
Probiotic potential of mesophilic lactobacilli isolated from raw sheep’s milk and traditional cheese 50
Goat Milk with Different Alpha-s1 Casein Genotype (CSN1S1) Fermented by Selected Lactobacillus paracasei as Potential Functional Food 49
The presence of tetracycline in cow manure changes the impact of repeated manure application on soil bacterial communities 48
Microbial Community associated with the Sardinian “ Semicotto Caprino” goat cheese made from raw milk. 48
Analysis of the microbial composition of goat milk produced in Sardinia 48
Batteri lattici produttori di folati in latte di capra 47
Microbiologia e tecnologia della salsiccia di pecora 47
Selection of potential probiotic Lactobacillus casei strains for functional fermented sheep milk production 46
Sardinian goat's milk as source of bacteriocinogenic potential protective cultures 46
Influence of selected lab cultures on the evolution of free amino acids, free fatty acids and Fiore Sardo cheese microflora during the ripening 45
Suitability of selected autochthonous lactic acid bacteria cultures for Pecorino Sardo Dolce cheese manufacturing: influence on microbial composition, nutritional value and sensory attributes 45
Microbiology and Technology of a Sardinian pasta-filata cheese (Casizolu) 45
Bacterial and Fungal Communities of Gioddu as Revealed by PCR–DGGE Analysis 45
Preliminary characterisation of microbial community of "Casizolu": a Sardinian Typical pasta-filata cheese. 44
Effect of the use of autochthonous Lactobacillus curvatus, Lactobacillus plantarum and Staphylococcus xylosus strains on microbiological and biochemical properties of the Sardinian fermented sausage 44
Mobility and potential bioavailability of antimony in contaminated soils: Short-term impact on microbial community and soil biochemical functioning 44
Quality changes of fresh filled pasta during storage. Influence of modified atmosphere packaging on microbial growth and sensory properties 43
Employment of autochthonous microflora in Pecorino Sardo cheese manufacturing and evolution of physicochemical parameters during ripening 43
Effect of different film packaging on microbial growth in minimally processed cactus pear (Opuntia Ficus-indica). 43
Comparison of bacteriocins production from Enterococcus faecium strains in cheese whey and optimised commercial MRS medium 41
Influenza di batteri lattici mesofili sullo sviluppo proteolitico e lipolitico del Pecorino Sardo tipo “dolce” 41
Effect of altitude of flock location, season of milk production and ripening time on the fatty acid profile of Pecorino Sardo cheese 41
Effect of Edible Coating in Physical-chemical Parameters in Minimally Processed Cactus Pear (Opuntia ficus indica) 41
IL MIGLIOR VESTITO PER LA PASTA E’ IL PECORINO. 40
Fiore Sardo cheese lactic microflora 37
Influence of autochthonous lactic acid bacteria on cheese microflora and free amino acids of "sweet" Pecorino Sardo PDO. 36
Agroindustrial by-products from tomato, grape and myrtle given at low dosage to lactating dairy ewes: effects on rumen parameters and microbiota 36
In vitro activity of several essential oils extracted from aromatic plants against ascosphaera apis 35
Potential of novel food-borne Lactobacillus isolates against the honeybee pathogen Paenibacillus larvae 34
Preliminary microbiological and chemical characterisation of edible goat’s rennet, a unique product of Sardinian food tradition 33
PCR-based methods to discriminate Bacillus thuringiensis strains 33
Propionibacterium species in sardinian traditional cheeses. 33
Metabolism and biochemistry of LAB and dairy associated species 33
Microbiological characterization of Fruhe cheese 32
Influence of autochthonous lactic acid bacteria and enzymatic yeast extracts on the microbiological, biochemical and sensorial properties of Lben generic products 32
Assessment of microbiological quality and physicochemical parameters of fruhe made by Ovine and Goat Milk: A sardinian (Italy) cheese 32
Use of a probiotic starter in Fiore Sardo production 32
Microbiologia lattica e lievitiforme della salsiccia sarda di pecora 31
Sardinian fermented sheep sausage: microbial biodiversity resource for quality management 30
Season and altitude effects on milk fatty acid profile in Sarda dairy sheep flocks. 30
Identification of probiotic microorganisms in Pecorino Sardo cheese. 29
Gioddu: From the Italian tradition, a functional kefir-like fermented milk? 29
Microbiological characterization using combined culture dependent and independent approaches of Casizolu pasta filata cheese 29
Probiotic and safety assessment of Lactobacillus strains isolated from Lebanese Baladi goat milk 28
Influence of autochthonous starter cultures on physicochemical parameters of sardinian PDO cheeses 28
Fiore Sardo Cheese 27
Microbiologia del latte e dei latticini 27
Il latte di pecora: un mezzo di protezione per i batteri lattici probiotici? 26
Microbiological characterization of Gioddu, an Italian fermented milk 26
null 25
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 25
Technological Parameters, Anti-Listeria Activity, Biogenic Amines Formation and Degradation Ability of L. plantarum Strains Isolated from Sheep-Fermented Sausage 21
Biodiversity of culturale lactic acid bacteria in raw goat milk during the lactation period 20
Season and altitude effects on milk fatty acid profile in Sarda dairy sheep flocks 15
Selection of folate-producing lactic acid bacteria for improving fermented goat milk 15
Sorption-Desorption of Imazamox and 2,4-DB in Acidic Mediterranean Agricultural Soils and Herbicide Impact on Culturable Bacterial Populations and Functional Diversity 7
Sustainable Restoration of Soil Functionality in PTE-Affected Environments: Biochar Impact on Soil Chemistry, Microbiology, Biochemistry, and Plant Growth 3
Fermented Milk Produced with Goat Milk Enriched with PUFA Omega-3 by Supplementation of Diet with Extruded Linseed 1
Technological and Safety Characterization of Coagulase-Negative Staphylococci Isolated from Sardinian Fermented Sausage Made by Ovine Meat 1
Totale 3.547
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Categoria #
all - tutte 13.880
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 13.880
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/2019101 0 0 0 0 0 0 0 0 0 0 15 86
2019/2020738 183 27 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
2023/2024255 56 21 3 9 42 99 4 18 1 2 0 0
Totale 3.547