IRIS
DEIANA, Pietrino
 Distribuzione geografica
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Continente #
NA - Nord America 6.654
AS - Asia 3.786
EU - Europa 2.760
SA - Sud America 2.293
AF - Africa 134
Continente sconosciuto - Info sul continente non disponibili 13
OC - Oceania 11
Totale 15.651
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Nazione #
US - Stati Uniti d'America 6.515
BR - Brasile 2.052
SG - Singapore 1.508
CN - Cina 1.201
UA - Ucraina 797
IT - Italia 452
DE - Germania 356
HK - Hong Kong 318
SE - Svezia 303
FR - Francia 286
VN - Vietnam 260
GB - Regno Unito 156
FI - Finlandia 153
AR - Argentina 89
TR - Turchia 68
CA - Canada 59
BD - Bangladesh 55
RU - Federazione Russa 53
IQ - Iraq 51
IN - India 48
MX - Messico 41
EC - Ecuador 40
KR - Corea 38
ZA - Sudafrica 36
CZ - Repubblica Ceca 35
UZ - Uzbekistan 33
MA - Marocco 32
JP - Giappone 29
VE - Venezuela 29
BE - Belgio 27
ES - Italia 27
PK - Pakistan 27
PL - Polonia 27
CO - Colombia 22
NL - Olanda 19
PY - Paraguay 18
DZ - Algeria 16
JO - Giordania 15
ID - Indonesia 14
CL - Cile 13
PE - Perù 13
SA - Arabia Saudita 12
KE - Kenya 11
NP - Nepal 11
PA - Panama 11
RO - Romania 11
EG - Egitto 10
UY - Uruguay 10
AE - Emirati Arabi Uniti 9
AU - Australia 9
KZ - Kazakistan 9
LB - Libano 9
TN - Tunisia 9
AZ - Azerbaigian 8
EU - Europa 8
IR - Iran 7
MY - Malesia 7
OM - Oman 7
RS - Serbia 7
SN - Senegal 7
BG - Bulgaria 6
BH - Bahrain 6
KG - Kirghizistan 6
AL - Albania 5
BO - Bolivia 5
DO - Repubblica Dominicana 5
HN - Honduras 5
HU - Ungheria 5
IL - Israele 5
CH - Svizzera 4
ET - Etiopia 4
GE - Georgia 4
GT - Guatemala 4
IE - Irlanda 4
A2 - ???statistics.table.value.countryCode.A2??? 3
AM - Armenia 3
AT - Austria 3
BN - Brunei Darussalam 3
BY - Bielorussia 3
CG - Congo 3
CR - Costa Rica 3
DK - Danimarca 3
HR - Croazia 3
JM - Giamaica 3
LT - Lituania 3
NI - Nicaragua 3
PH - Filippine 3
BA - Bosnia-Erzegovina 2
BB - Barbados 2
GA - Gabon 2
KH - Cambogia 2
KW - Kuwait 2
NO - Norvegia 2
NZ - Nuova Zelanda 2
TH - Thailandia 2
XK - ???statistics.table.value.countryCode.XK??? 2
AO - Angola 1
CI - Costa d'Avorio 1
DM - Dominica 1
EE - Estonia 1
Totale 15.632
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Città #
Dallas 1.970
Chandler 926
Singapore 814
Jacksonville 494
San Jose 448
Hong Kong 311
Princeton 274
New York 254
Ashburn 252
Nanjing 210
Beijing 169
Dearborn 151
São Paulo 126
Sassari 125
Lauterbourg 123
Ann Arbor 105
Wilmington 99
Ho Chi Minh City 95
Shanghai 87
Nanchang 84
Los Angeles 70
Belo Horizonte 63
Boardman 59
Rio de Janeiro 59
Hanoi 55
Santa Clara 55
Shenyang 55
Tianjin 52
Hebei 50
Rome 49
Munich 48
Woodbridge 45
Seoul 37
Curitiba 36
Changsha 33
Helsinki 31
Jiaxing 31
Brasília 30
Orem 29
Tashkent 29
Tokyo 29
Brno 28
Kunming 28
Porto Alegre 28
Jinan 27
Baghdad 26
San Francisco 26
Warsaw 26
Brussels 25
Campinas 25
Montreal 25
Council Bluffs 24
Hangzhou 23
Andover 22
Ribeirão Preto 21
Toronto 21
Goiânia 20
Recife 20
Poplar 19
Buffalo 18
Guarulhos 18
Denver 17
Norwalk 17
Guangzhou 16
Guayaquil 16
Taizhou 16
Brooklyn 15
London 15
Zhengzhou 15
Amman 14
Istanbul 14
Salvador 14
Caxias do Sul 13
Johannesburg 13
Quito 13
Sorocaba 13
Stockholm 13
Ankara 12
Atlanta 12
Betim 12
Cagliari 12
Haiphong 12
Osasco 12
Serra 12
The Dalles 12
Volta Redonda 12
Belém 11
Blumenau 11
Boston 11
Buenos Aires 11
Chicago 11
Columbus 11
Dhaka 11
Frankfurt am Main 11
Ningbo 11
Panama City 11
Santo André 11
São Bernardo do Campo 11
São Gonçalo 11
Atlantic Highlands 10
Totale 9.027
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Nome #
Assessment of the use potential of edible sea urchins (Paracentrotus lividus) processing waste within the agricultural system: Influence on soil chemical and biological properties and bean (Phaseolus vulgaris) and wheat (Triticum vulgare) growth in an amended acidic soil 223
Analysis of the microbial composition of goat milk produced in Sardinia 202
A Contribution to the study of the distribution ofMedicago-Sinorhizobiumsymbiosis in Sardinia (Italy) 194
Aspetti microbiologici della trasformazione delle oliva da mensa del germoplasma sardo 193
Impact of a selected Debaryomyces hansenii strain's inoculation on the quality of Sardinian fermented sausages 191
Caratterizzazione tecnologica e microbiologica del caglio di capretto edibile 187
Assessment of microbiological quality and physicochemical parameters of fruhe made by Ovine and Goat Milk: A sardinian (Italy) cheese 187
NF-kB modulation Ability of mesophilic Lactobacilli isolated from PDO cheese 181
Aspetti igienici e qualità nutrizionale dei formaggi freschi tradizionali prodotti in Sardegna 175
Evolution of carbon compounds during municipal solid waste composting: suitability of chemical and biochemical parameters in defining the stability and maturity of the end product 173
Arsenic mobilization by citric and malic acids from a red mud-treated contaminated soil 172
Microbiologia e valutazione igienico-sanitaria della salsiccia sarda 170
Batteri lattici produttori di folati in latte di capra 168
Analysis of the microbial composition of goat milk produced in Sardinia 168
Applicazione di ammendanti inorganici su suoli contaminati da metalli pesanti: effetti sulla versatilità catabolica e sulla struttura delle comunità microbiche 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
Aspetti microbiologici della trasformazione delle olive da mensa del germoplasma sardo 158
Aging effect of flor formation by Saccharomyces bailii var. bailii on a Spanish-type Sherry. 152
Characterization of goat milk from Lebanese Baladi breed and his suitability for setting up a ripened cheese using a selected starter culture 152
Microbiological and physicochemical properties of Pecorino Romano cheese produced with a selected starter culture 149
Caratterizzazione preliminare di LAB produttori di batteriocine isolati da salsiccia sarda 149
A preliminary investigation into the effect of Saccharomyces cerevisiae on pesticide concentration during fermentation 146
A contribution to the study of the distribution of Medicago-Rhizobium symbiosis in Sardinia (Italy) 145
Lieviti e muffe nei prodotti lattiero-caseari 144
Selection of potential probiotic Lactobacillus casei strains for functional fermented sheep milk production 140
Suitability of selected autochthonous lactic acid bacteria cultures for Pecorino Sardo Dolce cheese manufacturing: influence on microbial composition, nutritional value and sensory attributes 138
Influence of pea and wheat growth on Pb, Cd, and Zn mobility and soil biological status in a polluted amended soil 136
Tecnologia e controllo microbiologico della “Mreca”, alimento tradizionale a base di Mugil cephalus 135
Antagonistic activity of Debaryomyces hansenii towards Clostridium tyrobutyricum and Cl. butyricum 135
Impiego del Bacillus thuringiensis Berl. nella lotta alla Lymantria dispar L. in boschi di Quercus suber L. II. Risultati della sperimentazione condotta nel 1991 132
Microbiological and chemical characterization of Fruhe cheese: a new dairy product eligible for a PDO certification 132
Sull'origine dei lieviti vinari. Nota 1^: I lieviti dei terreni, delle foglie e degli acini di alcuni vigneti sardi. 132
Sull'origine dei lieviti vinari. I lieviti dei terreni, delle foglie e degli acini di alcuni vigneti sardi 131
Biosintesi di acetoino e diacetile da parte di alcuni stipiti di Debaryomyces hansenii. 130
A genetically improved wine yeast 130
Selection of folate-producing lactic acid bacteria for improving fermented goat milk 129
Novel strains of nodulating Burkholderia have a role in nitrogen fixation with papilioniod herbaceous legumes adapted to acid infertile soils 129
). Correlazione tra conta microbica eseguita secondo la metodica di riferimento e quella valutata mediante apparecchiatura automatica Bactoscan 8000 su latte di pecora e di capra 129
Microbial communities fluctuations in manured soil. Microbial Diversity 128
Influence of red mud, zeolite and lime on heavy metal immobilization, culturable heterotrophic microbial populations and enzyme activities in a contaminated soil 127
Impiego di starters misti di lieviti e fermenti lattici in caseificio. 126
Aerobic and anaerobic spore-forming bacteria in Sardinian honey. 126
Red mud amendment of heavy metals and metalloid-contaminated soils: influence on microbial abundance, diversity and functionality in two different pollutes soils 125
Sardinian Fruhe: A Traditional Fresh Cheese As Alternative Carrier Of Probiotic Bacteria 123
Microflora secondaria nel formaggio Peconino Romano 121
Stabilising metal(loid)s in soil with iron and aluminium-based products: microbial, biochemical and plant growth impact 121
Technological and nutritional aspects of sardinian gioddu. 121
La microflora secondaria nel formaggio Peconno Romano 120
Microbiologia e valutazione igienico-sanitaria della salsiccia sarda 120
Il latte di pecora: un mezzo di protezione per i batteri lattici probiotici? 120
Short-term effects on sheep pastureland due to grazing abandonment in a Western Mediterranean island ecosystem: A multidisciplinary approach 120
Impiego di fermenti lattici e lieviti nella preparazione delle olive da mensa. Industrie Alimentari 119
Sorption behavior of sulfamethazine on unamended and manure-amended soils and short-term impact on soil microbial community. 118
La microflora blastomicetica delle drupe e delle salamoie delle olive da mensa. 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 116
Fiore Sardo cheese lactic microflora 114
Recherche en matière de subériculture 114
Sardinian fermented sheep sausage: microbial biodiversity resource for quality management 113
LONG-TERM INFLUENCE OF RED MUD ON As MOBILITY AND SOIL PHYSICO-CHEMICAL AND MICROBIAL PARAMETERS IN A POLLUTED SUB-ACIDIC SOIL 112
Microbiological characterization using combined culture dependent and independent approaches of Casizolu pasta filata cheese 110
Sardinian fermented sheep sausage: microbial biodiversity resource for quality improvement 109
Improved production of Spanish-Sherry by using selected indigenous film-forming yeasts as starters 108
Proprietà simbiotiche e diversità genotipica di rizobi isolati da mediche annue (Medicago spp.) 107
Metabolization of lactic acid and acetic acids in Pecorino Romano cheese made with a combined starter of lactic acid bacteria and yeast 106
Biodiversity of culturale lactic acid bacteria in raw goat milk during the lactation period 105
Probiotic and safety assessment of Lactobacillus strains isolated from Lebanese Baladi goat milk 104
Interazioni microbiche nella rizosfera di Quercus suber L 103
Taxonomic differentiation of the root nodule bacteria isolated from nodules of Medicago spp. growing in their natural habitats in the Mediterranean Basin 103
Microbial Community associated with the Sardinian “ Semicotto Caprino” goat cheese made from raw milk. 103
Influence of selected lab cultures on the evolution of free amino acids, free fatty acids and Fiore Sardo cheese microflora during the ripening 102
Il Formaggio 101
Residui dei pesticidi e processi di trasformazione del latte. 100
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
Impiego di uno starter misto di fermenti lattici e lieviti in una nuova tecnologia di fabbricazione di formaggio di capra a pasta molle. 99
The symbiotic requirements of different Medicago spp. suggest the evolution of Sinorhizobium meliloti and S. medicae with hosts differentially adapted to soil pH 99
Prove di tossicità da S C P nell'ovino: nota 7.: rilievi sul comportamento della microflora ruminale 98
Influence of autochthonous starter cultures on physicochemical parameters of Sardinian cheeses 98
Studies on lactic acid isomers in Pecorino Romano cheese by means of radiotracers 97
Malic acid production and consumption by selected of Saccharomyces cerevisiae under anaerobic and aerobic conditions. 96
Employment of autochthonous microflora in Pecorino Sardo cheese manufacturing and evolution of physicochemical parameters during ripening 96
Preliminary microbiological and chemical characterisation of edible goat’s rennet, a unique product of Sardinian food tradition 95
Produzione di anidride solforosa da parte dei lieviti nel corso della fermentazione alcolica 95
Some aspects of diacetyl and acetoin production by Debaryomyces hansenii. 95
Microbiological characterization of Fruhe cheese 94
The effect of Saccharomyces cerevisiae on concentration of dicarboxymide and acylanilide fungicides and pyrethroid insecticides during fermentation 94
Impiego di caglio di agnello e capretto in polvere nella fabbricazione di formaggio fiore sardo: aspetti microbiologici e tecnologici 94
L'evoluzione della microflora blastomicetica nel "Fiore Sardo" 94
Sardinian fermented sheep sausage: microbial biodiversity resource for quality improvement 94
The transformation of organic acids in Vernaccia wine during flor formation 93
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 93
Cork oak (Quercus suber L.) microbial ecology, a preliminary study 92
Impact of soil management on the functional activity of microbial communities associated to cork oak rhizosphere 92
Microbiologia e tecnologia della salsiccia di pecora 92
Variability in microbial community structure in the rumen of sheep fed aromatic plants 92
Symbiotic properties and genotypic diversity of rhizobia from annual medics (Medicago spp.) 91
Commercial trial of winemaking using two selected starters of Saccharomyces cerevisiae which do not reduce malic acid content 90
Totale 12.661
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Categoria #
all - tutte 57.411
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 57.411
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021302 0 0 0 0 0 0 0 0 0 170 90 42
2021/2022669 102 11 5 13 5 1 35 52 53 20 75 297
2022/20231.603 153 129 40 264 183 259 0 207 266 7 65 30
2023/2024598 92 24 7 11 48 212 10 18 0 7 62 107
2024/20254.101 32 56 226 89 189 137 352 893 1.373 490 168 96
2025/20265.317 164 1.529 741 728 440 340 788 175 254 158 0 0
Totale 15.741