IRIS
DEIANA, Pietrino
 Distribuzione geografica
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Continente #
NA - Nord America 6.034
AS - Asia 3.270
EU - Europa 2.545
SA - Sud America 2.261
AF - Africa 116
Continente sconosciuto - Info sul continente non disponibili 13
OC - Oceania 10
Totale 14.249
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Nazione #
US - Stati Uniti d'America 5.904
BR - Brasile 2.031
SG - Singapore 1.417
CN - Cina 1.030
UA - Ucraina 795
IT - Italia 400
DE - Germania 346
SE - Svezia 303
HK - Hong Kong 283
FR - Francia 155
FI - Finlandia 153
GB - Regno Unito 146
VN - Vietnam 123
AR - Argentina 85
TR - Turchia 64
CA - Canada 56
RU - Federazione Russa 53
BD - Bangladesh 41
EC - Ecuador 39
IQ - Iraq 39
KR - Corea 38
IN - India 37
MX - Messico 37
CZ - Repubblica Ceca 35
ZA - Sudafrica 33
UZ - Uzbekistan 31
MA - Marocco 30
BE - Belgio 27
PL - Polonia 27
ES - Italia 26
VE - Venezuela 26
JP - Giappone 23
CO - Colombia 20
PK - Pakistan 20
PY - Paraguay 17
CL - Cile 13
DZ - Algeria 13
PE - Perù 13
JO - Giordania 12
NL - Olanda 12
ID - Indonesia 11
PA - Panama 11
RO - Romania 11
EG - Egitto 10
UY - Uruguay 10
KE - Kenya 9
KZ - Kazakistan 9
NP - Nepal 9
AE - Emirati Arabi Uniti 8
AU - Australia 8
AZ - Azerbaigian 8
EU - Europa 8
LB - Libano 8
IR - Iran 7
RS - Serbia 7
SA - Arabia Saudita 7
SN - Senegal 7
TN - Tunisia 7
BG - Bulgaria 6
KG - Kirghizistan 6
OM - Oman 6
AL - Albania 5
BH - Bahrain 5
BO - Bolivia 5
DO - Repubblica Dominicana 5
HN - Honduras 5
IL - Israele 5
MY - Malesia 5
CH - Svizzera 4
GE - Georgia 4
GT - Guatemala 4
HU - Ungheria 4
IE - Irlanda 4
A2 - ???statistics.table.value.countryCode.A2??? 3
AM - Armenia 3
AT - Austria 3
BN - Brunei Darussalam 3
CR - Costa Rica 3
DK - Danimarca 3
HR - Croazia 3
LT - Lituania 3
NI - Nicaragua 3
BA - Bosnia-Erzegovina 2
BB - Barbados 2
BY - Bielorussia 2
CG - Congo 2
GA - Gabon 2
JM - Giamaica 2
KW - Kuwait 2
NO - Norvegia 2
NZ - Nuova Zelanda 2
XK - ???statistics.table.value.countryCode.XK??? 2
CI - Costa d'Avorio 1
EE - Estonia 1
ET - Etiopia 1
GR - Grecia 1
GY - Guiana 1
IS - Islanda 1
KH - Cambogia 1
LA - Repubblica Popolare Democratica del Laos 1
Totale 14.236
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Città #
Dallas 1.970
Chandler 926
Singapore 761
Jacksonville 493
Hong Kong 280
Princeton 274
New York 254
Nanjing 210
Beijing 152
Dearborn 151
Ashburn 144
São Paulo 125
Ann Arbor 105
Wilmington 99
Sassari 96
Nanchang 84
Shanghai 84
Los Angeles 67
Belo Horizonte 63
Boardman 59
Rio de Janeiro 59
Shenyang 55
Hebei 50
Tianjin 50
Munich 48
Rome 47
Santa Clara 46
Woodbridge 45
Ho Chi Minh City 44
Seoul 37
Curitiba 36
Changsha 33
Helsinki 31
Jiaxing 31
Brasília 30
Brno 28
Kunming 28
Tashkent 28
Jinan 27
Porto Alegre 27
San Francisco 26
Warsaw 26
Brussels 25
Campinas 25
Montreal 25
Tokyo 23
Andover 22
Hangzhou 22
Baghdad 21
Hanoi 21
Ribeirão Preto 21
Goiânia 20
Orem 20
Recife 20
Toronto 20
Poplar 19
Buffalo 18
Guarulhos 18
Council Bluffs 17
Denver 17
Norwalk 17
Guayaquil 16
Taizhou 16
Brooklyn 15
Zhengzhou 15
Guangzhou 14
Istanbul 14
London 14
Salvador 14
Sorocaba 13
Stockholm 13
Amman 12
Ankara 12
Betim 12
Caxias do Sul 12
Johannesburg 12
Osasco 12
Quito 12
San Jose 12
Serra 12
The Dalles 12
Volta Redonda 12
Belém 11
Blumenau 11
Boston 11
Cagliari 11
Columbus 11
Dhaka 11
Ningbo 11
Panama City 11
Santo André 11
São Bernardo do Campo 11
São Gonçalo 11
Atlanta 10
Atlantic Highlands 10
Buenos Aires 10
Fortaleza 10
Haikou 10
Juiz de Fora 10
Lanzhou 10
Totale 8.087
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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 210
A Contribution to the study of the distribution ofMedicago-Sinorhizobiumsymbiosis in Sardinia (Italy) 183
Impact of a selected Debaryomyces hansenii strain's inoculation on the quality of Sardinian fermented sausages 178
Analysis of the microbial composition of goat milk produced in Sardinia 177
Aspetti microbiologici della trasformazione delle oliva da mensa del germoplasma sardo 176
Assessment of microbiological quality and physicochemical parameters of fruhe made by Ovine and Goat Milk: A sardinian (Italy) cheese 174
Caratterizzazione tecnologica e microbiologica del caglio di capretto edibile 173
NF-kB modulation Ability of mesophilic Lactobacilli isolated from PDO cheese 168
Aspetti igienici e qualità nutrizionale dei formaggi freschi tradizionali prodotti in Sardegna 159
Arsenic mobilization by citric and malic acids from a red mud-treated contaminated soil 156
Analysis of the microbial composition of goat milk produced in Sardinia 154
Influence of myrtle juice and syrup on microbiological, physicochemical, and sensory features of goat’s milk yogurt made with indigenous starter Culture 152
Batteri lattici produttori di folati in latte di capra 151
Applicazione di ammendanti inorganici su suoli contaminati da metalli pesanti: effetti sulla versatilità catabolica e sulla struttura delle comunità microbiche 151
Microbiologia e valutazione igienico-sanitaria della salsiccia sarda 149
Aspetti microbiologici della trasformazione delle olive da mensa del germoplasma sardo 147
Aspetti igienici e qualità nutrizionale dei formaggi freschi tradizionali prodotti in Sardegna 147
Microbiological and physicochemical properties of Pecorino Romano cheese produced with a selected starter culture 145
Effect of altitude of flock location, season of milk production and ripening time on the fatty acid profile of Pecorino Sardo cheese 144
Aging effect of flor formation by Saccharomyces bailii var. bailii on a Spanish-type Sherry. 142
Caratterizzazione preliminare di LAB produttori di batteriocine isolati da salsiccia sarda 142
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 141
A contribution to the study of the distribution of Medicago-Rhizobium symbiosis in Sardinia (Italy) 137
Characterization of goat milk from Lebanese Baladi breed and his suitability for setting up a ripened cheese using a selected starter culture 137
Lieviti e muffe nei prodotti lattiero-caseari 134
A preliminary investigation into the effect of Saccharomyces cerevisiae on pesticide concentration during fermentation 134
Selection of potential probiotic Lactobacillus casei strains for functional fermented sheep milk production 133
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 127
Influence of pea and wheat growth on Pb, Cd, and Zn mobility and soil biological status in a polluted amended soil 126
Antagonistic activity of Debaryomyces hansenii towards Clostridium tyrobutyricum and Cl. butyricum 125
Microbiological and chemical characterization of Fruhe cheese: a new dairy product eligible for a PDO certification 122
Impiego di starters misti di lieviti e fermenti lattici in caseificio. 121
Biosintesi di acetoino e diacetile da parte di alcuni stipiti di Debaryomyces hansenii. 120
Sull'origine dei lieviti vinari. Nota 1^: I lieviti dei terreni, delle foglie e degli acini di alcuni vigneti sardi. 120
Sull'origine dei lieviti vinari. I lieviti dei terreni, delle foglie e degli acini di alcuni vigneti sardi 119
Microbial communities fluctuations in manured soil. Microbial Diversity 119
Selection of folate-producing lactic acid bacteria for improving fermented goat milk 118
Sardinian Fruhe: A Traditional Fresh Cheese As Alternative Carrier Of Probiotic Bacteria 118
Impiego del Bacillus thuringiensis Berl. nella lotta alla Lymantria dispar L. in boschi di Quercus suber L. II. Risultati della sperimentazione condotta nel 1991 117
Novel strains of nodulating Burkholderia have a role in nitrogen fixation with papilioniod herbaceous legumes adapted to acid infertile soils 115
). 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 114
Short-term effects on sheep pastureland due to grazing abandonment in a Western Mediterranean island ecosystem: A multidisciplinary approach 114
La microflora secondaria nel formaggio Peconno Romano 113
A genetically improved wine yeast 113
Impiego di fermenti lattici e lieviti nella preparazione delle olive da mensa. Industrie Alimentari 112
Il latte di pecora: un mezzo di protezione per i batteri lattici probiotici? 111
Red mud amendment of heavy metals and metalloid-contaminated soils: influence on microbial abundance, diversity and functionality in two different pollutes soils 111
Probiotic potential of mesophilic lactobacilli isolated from raw sheep’s milk and traditional cheese 111
Sorption behavior of sulfamethazine on unamended and manure-amended soils and short-term impact on soil microbial community. 110
Aerobic and anaerobic spore-forming bacteria in Sardinian honey. 109
Microflora secondaria nel formaggio Peconino Romano 108
Microbiologia e valutazione igienico-sanitaria della salsiccia sarda 108
Technological and nutritional aspects of sardinian gioddu. 108
Influence of red mud, zeolite and lime on heavy metal immobilization, culturable heterotrophic microbial populations and enzyme activities in a contaminated soil 107
Effect of the use of autochthonous Lactobacillus curvatus, Lactobacillus plantarum and Staphylococcus xylosus strains on microbiological and biochemical properties of the Sardinian fermented sausage 107
Sardinian fermented sheep sausage: microbial biodiversity resource for quality management 105
La microflora blastomicetica delle drupe e delle salamoie delle olive da mensa. 104
Fiore Sardo cheese lactic microflora 103
Recherche en matière de subériculture 103
Stabilising metal(loid)s in soil with iron and aluminium-based products: microbial, biochemical and plant growth impact 102
Taxonomic differentiation of the root nodule bacteria isolated from nodules of Medicago spp. growing in their natural habitats in the Mediterranean Basin 100
LONG-TERM INFLUENCE OF RED MUD ON As MOBILITY AND SOIL PHYSICO-CHEMICAL AND MICROBIAL PARAMETERS IN A POLLUTED SUB-ACIDIC SOIL 100
Sardinian fermented sheep sausage: microbial biodiversity resource for quality improvement 100
Metabolization of lactic acid and acetic acids in Pecorino Romano cheese made with a combined starter of lactic acid bacteria and yeast 99
Influence of selected lab cultures on the evolution of free amino acids, free fatty acids and Fiore Sardo cheese microflora during the ripening 98
Improved production of Spanish-Sherry by using selected indigenous film-forming yeasts as starters 98
Microbial Community associated with the Sardinian “ Semicotto Caprino” goat cheese made from raw milk. 96
Residui dei pesticidi e processi di trasformazione del latte. 95
Proprietà simbiotiche e diversità genotipica di rizobi isolati da mediche annue (Medicago spp.) 94
Preliminary characterisation of microbial community of "Casizolu": a Sardinian Typical pasta-filata cheese. 93
The symbiotic requirements of different Medicago spp. suggest the evolution of Sinorhizobium meliloti and S. medicae with hosts differentially adapted to soil pH 93
Microbiological characterization using combined culture dependent and independent approaches of Casizolu pasta filata cheese 93
Probiotic and safety assessment of Lactobacillus strains isolated from Lebanese Baladi goat milk 92
Malic acid production and consumption by selected of Saccharomyces cerevisiae under anaerobic and aerobic conditions. 92
Il Formaggio 92
Impiego di uno starter misto di fermenti lattici e lieviti in una nuova tecnologia di fabbricazione di formaggio di capra a pasta molle. 92
Influence of autochthonous starter cultures on physicochemical parameters of Sardinian cheeses 91
Biodiversity of culturale lactic acid bacteria in raw goat milk during the lactation period 90
Studies on lactic acid isomers in Pecorino Romano cheese by means of radiotracers 90
Microbiological characterization of Fruhe cheese 89
Prove di tossicità da S C P nell'ovino: nota 7.: rilievi sul comportamento della microflora ruminale 89
Sardinian fermented sheep sausage: microbial biodiversity resource for quality improvement 89
Preliminary microbiological and chemical characterisation of edible goat’s rennet, a unique product of Sardinian food tradition 88
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
Produzione di anidride solforosa da parte dei lieviti nel corso della fermentazione alcolica 86
Selection of folate-producing lactic acid bacteria for improving fermented goat milk 86
Variability in microbial community structure in the rumen of sheep fed aromatic plants 86
L'evoluzione della microflora blastomicetica nel "Fiore Sardo" 86
Employment of autochthonous microflora in Pecorino Sardo cheese manufacturing and evolution of physicochemical parameters during ripening 85
Some aspects of diacetyl and acetoin production by Debaryomyces hansenii. 85
Symbiotic properties and genotypic diversity of rhizobia from annual medics (Medicago spp.) 85
Impact of soil management on the functional activity of microbial communities associated to cork oak rhizosphere 83
Impiego di caglio di agnello e capretto in polvere nella fabbricazione di formaggio fiore sardo: aspetti microbiologici e tecnologici 83
Dinamica di alcune popolazioni microbiche nel lago di Baratz 82
Interazioni microbiche nella rizosfera di Quercus suber L 82
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] 82
Cork oak (Quercus suber L.) microbial ecology, a preliminary study 81
Microbiologia e tecnologia della salsiccia di pecora 81
Commercial trial of winemaking using two selected starters of Saccharomyces cerevisiae which do not reduce malic acid content 80
Totale 11.554
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Categoria #
all - tutte 54.797
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 54.797
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021677 0 0 0 0 0 66 145 6 158 170 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
2025/20263.915 164 1.529 741 728 440 313 0 0 0 0 0 0
Totale 14.339