IRIS
MANGIA, Nicoletta Pasqualina
 Distribuzione geografica
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Continente #
NA - Nord America 4.842
AS - Asia 2.475
EU - Europa 1.711
SA - Sud America 1.471
Continente sconosciuto - Info sul continente non disponibili 119
AF - Africa 98
OC - Oceania 9
Totale 10.725
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Nazione #
US - Stati Uniti d'America 4.726
BR - Brasile 1.311
SG - Singapore 968
CN - Cina 718
UA - Ucraina 429
IT - Italia 420
DE - Germania 223
VN - Vietnam 200
HK - Hong Kong 184
FR - Francia 142
SE - Svezia 120
GB - Regno Unito 115
FI - Finlandia 87
AR - Argentina 60
TR - Turchia 52
BD - Bangladesh 46
CA - Canada 43
IN - India 40
IQ - Iraq 39
MX - Messico 39
KR - Corea 30
JP - Giappone 29
RU - Federazione Russa 29
ZA - Sudafrica 27
NL - Olanda 26
CZ - Repubblica Ceca 25
PL - Polonia 23
EC - Ecuador 21
MA - Marocco 21
PK - Pakistan 21
UZ - Uzbekistan 21
BE - Belgio 20
VE - Venezuela 19
ID - Indonesia 17
CO - Colombia 16
PY - Paraguay 16
ES - Italia 14
DZ - Algeria 13
KZ - Kazakistan 11
NP - Nepal 11
JO - Giordania 10
AU - Australia 9
CL - Cile 9
PH - Filippine 9
KE - Kenya 8
OM - Oman 8
PE - Perù 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
HN - Honduras 5
KG - Kirghizistan 5
LB - Libano 5
PA - Panama 5
BO - Bolivia 4
DO - Repubblica Dominicana 4
IL - Israele 4
MY - Malesia 4
AL - Albania 3
CG - Congo 3
CR - Costa Rica 3
ET - Etiopia 3
GT - Guatemala 3
IE - Irlanda 3
IR - Iran 3
JM - Giamaica 3
NI - Nicaragua 3
SY - Repubblica araba siriana 3
TT - Trinidad e Tobago 3
AM - Armenia 2
AT - Austria 2
BA - Bosnia-Erzegovina 2
BB - Barbados 2
BH - Bahrain 2
GA - Gabon 2
GE - Georgia 2
GR - Grecia 2
HR - Croazia 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
Totale 10.602
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Città #
Dallas 1.320
Chandler 583
Singapore 539
San Jose 361
Jacksonville 263
Ashburn 196
Hong Kong 181
Princeton 156
New York 140
Santa Clara 130
Council Bluffs 127
Sassari 111
Beijing 108
Nanjing 106
Columbus 103
São Paulo 95
Ann Arbor 87
Dearborn 79
Ho Chi Minh City 72
Lauterbourg 70
Wilmington 58
Shanghai 56
Los Angeles 55
Nanchang 53
Hanoi 43
Munich 40
Rio de Janeiro 35
Belo Horizonte 33
Shenyang 32
Helsinki 28
Tokyo 28
Boardman 26
Seoul 26
Hebei 25
Tianjin 25
Brasília 23
Brno 21
Rome 21
Warsaw 21
Porto Alegre 20
Baghdad 19
Brussels 19
Curitiba 19
San Francisco 19
Woodbridge 19
Jinan 18
Orem 18
Changsha 17
Tashkent 17
Denver 16
Hangzhou 16
Jiaxing 16
Montreal 16
Taizhou 16
The Dalles 16
Atlanta 15
Guangzhou 15
Recife 15
Turin 15
Chicago 14
Andover 13
Campinas 13
Chennai 13
Milan 13
Toronto 13
Ankara 12
Caxias do Sul 12
Frankfurt am Main 12
Haiphong 12
Mexico City 12
Poplar 12
Ribeirão Preto 12
Johannesburg 11
London 11
Salvador 11
Serra 11
Sorocaba 11
Zhengzhou 11
Cagliari 10
Goiânia 10
Kunming 10
São Gonçalo 10
Asunción 9
Brooklyn 9
Cape Town 9
Florence 9
Guayaquil 9
Houston 9
Istanbul 9
Manaus 9
Manchester 9
Phoenix 9
Stockholm 9
Amman 8
Augusta 8
Belém 8
Nairobi 8
Amsterdam 7
Atlantic Highlands 7
Baku 7
Totale 6.238
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Nome #
Aspetti igienici e qualità nutrizionale dei formaggi freschi tradizionali prodotti in Sardegna 278
Effect of monospecific and mixed Mediterranean tree plantations on soil microbial community and biochemical functioning 238
Antimicrobial Activity against Beneficial Microorganisms and Chemical Composition of Essential Oil of Mentha suaveolens ssp. insularis Grown in Sardinia 220
Analysis of the microbial composition of goat milk produced in Sardinia 209
Caratterizzazione tecnologica e microbiologica del caglio di capretto edibile 199
Agroindustrial by-products from tomato, grape and myrtle given at low dosage to lactating dairy ewes: effects on rumen parameters and microbiota 199
Impact of a selected Debaryomyces hansenii strain's inoculation on the quality of Sardinian fermented sausages 198
Assessment of microbiological quality and physicochemical parameters of fruhe made by Ovine and Goat Milk: A sardinian (Italy) cheese 194
Microbiologia e valutazione igienico-sanitaria della salsiccia sarda 194
Batteri lattici produttori di folati in latte di capra 183
Influence of myrtle juice and syrup on microbiological, physicochemical, and sensory features of goat’s milk yogurt made with indigenous starter Culture 174
Analysis of the microbial composition of goat milk produced in Sardinia 173
Chemical composition and biological activity of essential oil form Mentha suaveolens ssp. insularis 173
Effect of altitude of flock location, season of milk production and ripening time on the fatty acid profile of Pecorino Sardo cheese 166
Aspetti igienici e qualità nutrizionale dei formaggi freschi tradizionali prodotti in Sardegna 163
Bacterial and Fungal Communities of Gioddu as Revealed by PCR–DGGE Analysis 160
Selection of potential probiotic Lactobacillus casei strains for functional fermented sheep milk production 157
Microbiological and physicochemical properties of Pecorino Romano cheese produced with a selected starter culture 156
Characterization of goat milk from Lebanese Baladi breed and his suitability for setting up a ripened cheese using a selected starter culture 156
Caratterizzazione preliminare di LAB produttori di batteriocine isolati da salsiccia sarda 154
Tecnologia e controllo microbiologico della “Mreca”, alimento tradizionale a base di Mugil cephalus 152
Suitability of selected autochthonous lactic acid bacteria cultures for Pecorino Sardo Dolce cheese manufacturing: influence on microbial composition, nutritional value and sensory attributes 152
Gioddu: From the Italian tradition, a functional kefir-like fermented milk? 151
Effect of edible coating in physical-chemical parameters in minimally processed cactus pear (Opuntia ficus-indica) 143
Mobility and potential bioavailability of antimony in contaminated soils: Short-term impact on microbial community and soil biochemical functioning 142
Sorption-Desorption of Imazamox and 2,4-DB in Acidic Mediterranean Agricultural Soils and Herbicide Impact on Culturable Bacterial Populations and Functional Diversity 139
Microbiological and chemical characterization of Fruhe cheese: a new dairy product eligible for a PDO certification 139
PCR-based methods to discriminate Bacillus thuringiensis strains 136
Soil microbial response to tetracycline in two different soils amended with cow manure 134
The presence of tetracycline in cow manure changes the impact of repeated manure application on soil bacterial communities 134
Selection of folate-producing lactic acid bacteria for improving fermented goat milk 133
Quality changes of fresh filled pasta during storage. Influence of modified atmosphere packaging on microbial growth and sensory properties 133
Effect of different film packaging on microbial growth in minimally processed cactus pear (Opuntia Ficus-indica). 132
Il latte di pecora: un mezzo di protezione per i batteri lattici probiotici? 130
Sardinian Fruhe: A Traditional Fresh Cheese As Alternative Carrier Of Probiotic Bacteria 129
Microbiologia e valutazione igienico-sanitaria della salsiccia sarda 125
Fiore Sardo cheese lactic microflora 124
Potential of novel food-borne Lactobacillus isolates against the honeybee pathogen Paenibacillus larvae 124
Technological and nutritional aspects of sardinian gioddu. 124
In vitro activity of several essential oils extracted from aromatic plants against ascosphaera apis 123
Effect of the use of autochthonous Lactobacillus curvatus, Lactobacillus plantarum and Staphylococcus xylosus strains on microbiological and biochemical properties of the Sardinian fermented sausage 122
Probiotic potential of mesophilic lactobacilli isolated from raw sheep’s milk and traditional cheese 122
Season and altitude effects on milk fatty acid profile in Sarda dairy sheep flock 121
Effect of Edible Coating in Physical-chemical Parameters in Minimally Processed Cactus Pear (Opuntia ficus indica) 121
Sardinian fermented sheep sausage: microbial biodiversity resource for quality management 119
Comparison of bacteriocins production from Enterococcus faecium strains in cheese whey and optimised commercial MRS medium 117
Technological Parameters, Anti-Listeria Activity, Biogenic Amines Formation and Degradation Ability of L. plantarum Strains Isolated from Sheep-Fermented Sausage 113
Probiotic and safety assessment of Lactobacillus strains isolated from Lebanese Baladi goat milk 112
Sardinian fermented sheep sausage: microbial biodiversity resource for quality improvement 112
Goat Milk with Different Alpha-s1 Casein Genotype (CSN1S1) Fermented by Selected Lactobacillus paracasei as Potential Functional Food 111
Microbial Community associated with the Sardinian “ Semicotto Caprino” goat cheese made from raw milk. 111
Sustainable Restoration of Soil Functionality in PTE-Affected Environments: Biochar Impact on Soil Chemistry, Microbiology, Biochemistry, and Plant Growth 110
Influence of autochthonous starter cultures on physicochemical parameters of Sardinian cheeses 110
Selection of folate-producing lactic acid bacteria for improving fermented goat milk 108
Influence of selected lab cultures on the evolution of free amino acids, free fatty acids and Fiore Sardo cheese microflora during the ripening 107
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 106
Preliminary characterisation of microbial community of "Casizolu": a Sardinian Typical pasta-filata cheese. 103
Employment of autochthonous microflora in Pecorino Sardo cheese manufacturing and evolution of physicochemical parameters during ripening 103
Microbiological characterization of Fruhe cheese 102
Preliminary microbiological and chemical characterisation of edible goat’s rennet, a unique product of Sardinian food tradition 101
Season and altitude effects on milk fatty acid profile in Sarda dairy sheep flocks 101
Microbiological characterization of Gioddu, an Italian fermented milk 100
Qualità microbiologica e profilo acidico di latti fermentati commerciali 99
Microbiologia e tecnologia della salsiccia di pecora 96
IL MIGLIOR VESTITO PER LA PASTA E’ IL PECORINO. 95
Microbiology and Technology of a Sardinian pasta-filata cheese (Casizolu) 95
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] 95
Propionibacterium species in sardinian traditional cheeses. 95
Influenza di batteri lattici mesofili sullo sviluppo proteolitico e lipolitico del Pecorino Sardo tipo “dolce” 93
Fermented Milk Produced with Goat Milk Enriched with PUFA Omega-3 by Supplementation of Diet with Extruded Linseed 91
Influence of autochthonous lactic acid bacteria and enzymatic yeast extracts on the microbiological, biochemical and sensorial properties of Lben generic products 91
Microbiologia lattica e lievitiforme della salsiccia sarda di pecora 90
Identification of probiotic microorganisms in Pecorino Sardo cheese. 88
Sardinian goat's milk as source of bacteriocinogenic potential protective cultures 87
Influence of autochthonous starter cultures on physicochemical parameters of sardinian PDO cheeses 86
Fiore Sardo Cheese 84
Season and altitude effects on milk fatty acid profile in Sarda dairy sheep flocks. 80
Influence of autochthonous lactic acid bacteria on cheese microflora and free amino acids of "sweet" Pecorino Sardo PDO. 80
Metabolism and biochemistry of LAB and dairy associated species 77
Use of a probiotic starter in Fiore Sardo production 75
Microbiologia del latte e dei latticini 68
Technological and Safety Characterization of Coagulase-Negative Staphylococci Isolated from Sardinian Fermented Sausage Made by Ovine Meat 66
Biodiversity of culturale lactic acid bacteria in raw goat milk during the lactation period 30
Microbiological Control and Nutritional and Sensorial Characterization of Bottarga by Mugil cephalus Produced in Sardinia (Italy) 29
Occurrence of Antibiotic Resistance in Lacticaseibacillus paracasei and Lactiplantibacillus plantarum Strains Isolated from Traditional Sardinian Fermented Food 23
Lipidomic and Metabolomic Signatures of the Traditional Fermented Milk Product Gioddu 22
Softwood biochar improves soil (bio)chemistry, microbial community structure and function, and Sulla coronaria growth in mediterranean acidic soils 10
Microbiological characterization using combined culture dependent and independent approaches of Casizolu pasta filata cheese 5
Totale 10.725
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Categoria #
all - tutte 41.867
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 41.867
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022381 0 0 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
2026/2027606 192 278 136 0 0 0 0 0 0 0 0 0
Totale 10.725