IRIS
DEIANA, Pietrino
 Distribuzione geografica
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Continente #
NA - Nord America 8.088
AS - Asia 3.826
EU - Europa 3.062
SA - Sud America 2.290
AF - Africa 134
Continente sconosciuto - Info sul continente non disponibili 107
OC - Oceania 11
Totale 17.518
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Nazione #
US - Stati Uniti d'America 7.886
BR - Brasile 2.036
SG - Singapore 1.514
CN - Cina 1.217
UA - Ucraina 797
IT - Italia 723
DE - Germania 358
HK - Hong Kong 323
SE - Svezia 303
FR - Francia 293
VN - Vietnam 259
GB - Regno Unito 163
FI - Finlandia 153
AR - Argentina 92
CA - Canada 71
TR - Turchia 68
BD - Bangladesh 60
IQ - Iraq 51
RU - Federazione Russa 51
IN - India 49
EC - Ecuador 47
MX - Messico 45
KR - Corea 40
ZA - Sudafrica 36
UZ - Uzbekistan 35
CZ - Repubblica Ceca 34
MA - Marocco 32
ES - Italia 30
JP - Giappone 30
VE - Venezuela 30
PL - Polonia 29
BE - Belgio 26
CO - Colombia 26
PK - Pakistan 26
NL - Olanda 24
PY - Paraguay 18
DZ - Algeria 16
JO - Giordania 16
RO - Romania 16
GT - Guatemala 15
ID - Indonesia 15
CL - Cile 13
NP - Nepal 13
PE - Perù 13
SA - Arabia Saudita 12
KE - Kenya 11
PA - Panama 11
EG - Egitto 10
AE - Emirati Arabi Uniti 9
AU - Australia 9
HN - Honduras 9
KZ - Kazakistan 9
LB - Libano 9
TN - Tunisia 9
TT - Trinidad e Tobago 9
UY - Uruguay 9
AZ - Azerbaigian 8
EU - Europa 8
JM - Giamaica 8
MY - Malesia 8
BG - Bulgaria 7
IR - Iran 7
OM - Oman 7
RS - Serbia 7
SN - Senegal 7
BH - Bahrain 6
CR - Costa Rica 6
DO - Repubblica Dominicana 6
KG - Kirghizistan 6
NI - Nicaragua 6
PR - Porto Rico 6
AL - Albania 5
BO - Bolivia 5
HU - Ungheria 5
IL - Israele 5
AT - Austria 4
CH - Svizzera 4
ET - Etiopia 4
GE - Georgia 4
IE - Irlanda 4
LT - Lituania 4
A2 - ???statistics.table.value.countryCode.A2??? 3
BB - Barbados 3
BN - Brunei Darussalam 3
BY - Bielorussia 3
CG - Congo 3
CW - ???statistics.table.value.countryCode.CW??? 3
DK - Danimarca 3
HR - Croazia 3
PH - Filippine 3
AM - Armenia 2
BA - Bosnia-Erzegovina 2
BM - Bermuda 2
GA - Gabon 2
KH - Cambogia 2
KW - Kuwait 2
NO - Norvegia 2
NZ - Nuova Zelanda 2
SK - Slovacchia (Repubblica Slovacca) 2
SV - El Salvador 2
Totale 17.402
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Città #
Dallas 1.951
Chandler 917
Singapore 813
San Jose 586
Jacksonville 495
Ashburn 426
Hong Kong 316
Princeton 274
Council Bluffs 260
New York 260
Nanjing 210
Santa Clara 178
Beijing 175
Dearborn 151
Columbus 147
Sassari 127
São Paulo 124
Lauterbourg 122
Ann Arbor 105
Wilmington 99
Ho Chi Minh City 95
Milan 88
Shanghai 86
Nanchang 84
Los Angeles 83
Belo Horizonte 63
Rome 61
Rio de Janeiro 59
Boardman 58
Hanoi 56
Shenyang 55
Tianjin 52
Hebei 50
Munich 48
Woodbridge 45
Seoul 36
Curitiba 34
Changsha 33
Orem 32
Helsinki 31
Jiaxing 31
San Francisco 31
Tashkent 31
Brasília 30
Tokyo 29
Kunming 28
Porto Alegre 28
Brno 27
Jinan 27
Atlanta 26
Baghdad 26
Montreal 26
Warsaw 26
Campinas 25
Brussels 24
Hangzhou 24
Andover 22
Toronto 22
Miano 21
Goiânia 20
Recife 20
Ribeirão Preto 20
Denver 19
Guayaquil 19
Norwalk 19
Poplar 19
Brooklyn 18
Guarulhos 18
Buffalo 17
Turin 17
Chicago 16
Guangzhou 16
Quito 16
Taizhou 16
Zhengzhou 15
Amman 14
Cagliari 14
Istanbul 14
London 14
Boston 13
Caxias do Sul 13
Johannesburg 13
Salvador 13
Sorocaba 13
Stockholm 13
Ankara 12
Betim 12
Osasco 12
Panama City 12
Phoenix 12
Seattle 12
Serra 12
The Dalles 12
Volta Redonda 12
Belém 11
Blumenau 11
Buenos Aires 11
Dhaka 11
Frankfurt am Main 11
Haiphong 11
Totale 9.982
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Nome #
Aspetti igienici e qualità nutrizionale dei formaggi freschi tradizionali prodotti in Sardegna 286
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 240
Analysis of the microbial composition of goat milk produced in Sardinia 216
A Contribution to the study of the distribution ofMedicago-Sinorhizobiumsymbiosis in Sardinia (Italy) 209
Caratterizzazione tecnologica e microbiologica del caglio di capretto edibile 206
Aspetti microbiologici della trasformazione delle oliva da mensa del germoplasma sardo 206
Impact of a selected Debaryomyces hansenii strain's inoculation on the quality of Sardinian fermented sausages 206
Assessment of microbiological quality and physicochemical parameters of fruhe made by Ovine and Goat Milk: A sardinian (Italy) cheese 204
Microbiologia e valutazione igienico-sanitaria della salsiccia sarda 203
NF-kB modulation Ability of mesophilic Lactobacilli isolated from PDO cheese 197
Applicazione di ammendanti inorganici su suoli contaminati da metalli pesanti: effetti sulla versatilità catabolica e sulla struttura delle comunità microbiche 192
Batteri lattici produttori di folati in latte di capra 188
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 184
Influence of myrtle juice and syrup on microbiological, physicochemical, and sensory features of goat’s milk yogurt made with indigenous starter Culture 183
Arsenic mobilization by citric and malic acids from a red mud-treated contaminated soil 183
Analysis of the microbial composition of goat milk produced in Sardinia 180
Effect of altitude of flock location, season of milk production and ripening time on the fatty acid profile of Pecorino Sardo cheese 175
Aspetti microbiologici della trasformazione delle olive da mensa del germoplasma sardo 170
Aspetti igienici e qualità nutrizionale dei formaggi freschi tradizionali prodotti in Sardegna 170
Aging effect of flor formation by Saccharomyces bailii var. bailii on a Spanish-type Sherry. 168
Selection of potential probiotic Lactobacillus casei strains for functional fermented sheep milk production 166
Suitability of selected autochthonous lactic acid bacteria cultures for Pecorino Sardo Dolce cheese manufacturing: influence on microbial composition, nutritional value and sensory attributes 165
Characterization of goat milk from Lebanese Baladi breed and his suitability for setting up a ripened cheese using a selected starter culture 163
Microbiological and physicochemical properties of Pecorino Romano cheese produced with a selected starter culture 162
Caratterizzazione preliminare di LAB produttori di batteriocine isolati da salsiccia sarda 162
A contribution to the study of the distribution of Medicago-Rhizobium symbiosis in Sardinia (Italy) 158
Tecnologia e controllo microbiologico della “Mreca”, alimento tradizionale a base di Mugil cephalus 157
A preliminary investigation into the effect of Saccharomyces cerevisiae on pesticide concentration during fermentation 157
Sull'origine dei lieviti vinari. Nota 1^: I lieviti dei terreni, delle foglie e degli acini di alcuni vigneti sardi. 156
Lieviti e muffe nei prodotti lattiero-caseari 152
Influence of pea and wheat growth on Pb, Cd, and Zn mobility and soil biological status in a polluted amended soil 151
Aerobic and anaerobic spore-forming bacteria in Sardinian honey. 147
Antagonistic activity of Debaryomyces hansenii towards Clostridium tyrobutyricum and Cl. butyricum 146
Impiego del Bacillus thuringiensis Berl. nella lotta alla Lymantria dispar L. in boschi di Quercus suber L. II. Risultati della sperimentazione condotta nel 1991 145
Microbiological and chemical characterization of Fruhe cheese: a new dairy product eligible for a PDO certification 145
Influence of red mud, zeolite and lime on heavy metal immobilization, culturable heterotrophic microbial populations and enzyme activities in a contaminated soil 144
Selection of folate-producing lactic acid bacteria for improving fermented goat milk 142
A genetically improved wine yeast 142
Novel strains of nodulating Burkholderia have a role in nitrogen fixation with papilioniod herbaceous legumes adapted to acid infertile soils 141
Microbial communities fluctuations in manured soil. Microbial Diversity 140
Stabilising metal(loid)s in soil with iron and aluminium-based products: microbial, biochemical and plant growth impact 140
Biosintesi di acetoino e diacetile da parte di alcuni stipiti di Debaryomyces hansenii. 139
Impiego di starters misti di lieviti e fermenti lattici in caseificio. 139
Sull'origine dei lieviti vinari. I lieviti dei terreni, delle foglie e degli acini di alcuni vigneti sardi 139
). 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 139
Il latte di pecora: un mezzo di protezione per i batteri lattici probiotici? 135
Short-term effects on sheep pastureland due to grazing abandonment in a Western Mediterranean island ecosystem: A multidisciplinary approach 135
Microbiological characterization using combined culture dependent and independent approaches of Casizolu pasta filata cheese 135
Sardinian Fruhe: A Traditional Fresh Cheese As Alternative Carrier Of Probiotic Bacteria 134
Microflora secondaria nel formaggio Peconino Romano 133
La microflora blastomicetica delle drupe e delle salamoie delle olive da mensa. 133
La microflora secondaria nel formaggio Peconno Romano 132
Red mud amendment of heavy metals and metalloid-contaminated soils: influence on microbial abundance, diversity and functionality in two different pollutes soils 132
Fiore Sardo cheese lactic microflora 131
Microbiologia e valutazione igienico-sanitaria della salsiccia sarda 130
Technological and nutritional aspects of sardinian gioddu. 130
Impiego di fermenti lattici e lieviti nella preparazione delle olive da mensa. Industrie Alimentari 128
LONG-TERM INFLUENCE OF RED MUD ON As MOBILITY AND SOIL PHYSICO-CHEMICAL AND MICROBIAL PARAMETERS IN A POLLUTED SUB-ACIDIC SOIL 128
Sardinian fermented sheep sausage: microbial biodiversity resource for quality improvement 128
Probiotic potential of mesophilic lactobacilli isolated from raw sheep’s milk and traditional cheese 127
Sorption behavior of sulfamethazine on unamended and manure-amended soils and short-term impact on soil microbial community. 126
Effect of the use of autochthonous Lactobacillus curvatus, Lactobacillus plantarum and Staphylococcus xylosus strains on microbiological and biochemical properties of the Sardinian fermented sausage 126
Sardinian fermented sheep sausage: microbial biodiversity resource for quality management 124
Recherche en matière de subériculture 124
Produzione di anidride solforosa da parte dei lieviti nel corso della fermentazione alcolica 123
Selection of folate-producing lactic acid bacteria for improving fermented goat milk 121
Influence of autochthonous starter cultures on physicochemical parameters of Sardinian cheeses 120
Metabolization of lactic acid and acetic acids in Pecorino Romano cheese made with a combined starter of lactic acid bacteria and yeast 119
Proprietà simbiotiche e diversità genotipica di rizobi isolati da mediche annue (Medicago spp.) 118
Probiotic and safety assessment of Lactobacillus strains isolated from Lebanese Baladi goat milk 117
Influence of selected lab cultures on the evolution of free amino acids, free fatty acids and Fiore Sardo cheese microflora during the ripening 116
Improved production of Spanish-Sherry by using selected indigenous film-forming yeasts as starters 116
Microbial Community associated with the Sardinian “ Semicotto Caprino” goat cheese made from raw milk. 116
Interazioni microbiche nella rizosfera di Quercus suber L 115
Impiego di uno starter misto di fermenti lattici e lieviti in una nuova tecnologia di fabbricazione di formaggio di capra a pasta molle. 114
Taxonomic differentiation of the root nodule bacteria isolated from nodules of Medicago spp. growing in their natural habitats in the Mediterranean Basin 113
Preliminary microbiological and chemical characterisation of edible goat’s rennet, a unique product of Sardinian food tradition 113
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 112
Il Formaggio 112
The symbiotic requirements of different Medicago spp. suggest the evolution of Sinorhizobium meliloti and S. medicae with hosts differentially adapted to soil pH 111
Prove di tossicità da S C P nell'ovino: nota 7.: rilievi sul comportamento della microflora ruminale 110
Residui dei pesticidi e processi di trasformazione del latte. 108
Preliminary characterisation of microbial community of "Casizolu": a Sardinian Typical pasta-filata cheese. 108
Employment of autochthonous microflora in Pecorino Sardo cheese manufacturing and evolution of physicochemical parameters during ripening 108
The effect of Saccharomyces cerevisiae on concentration of dicarboxymide and acylanilide fungicides and pyrethroid insecticides during fermentation 107
The transformation of organic acids in Vernaccia wine during flor formation 106
Microbiological characterization of Fruhe cheese 106
Malic acid production and consumption by selected of Saccharomyces cerevisiae under anaerobic and aerobic conditions. 106
Impiego di caglio di agnello e capretto in polvere nella fabbricazione di formaggio fiore sardo: aspetti microbiologici e tecnologici 105
Studies on lactic acid isomers in Pecorino Romano cheese by means of radiotracers 104
Some aspects of diacetyl and acetoin production by Debaryomyces hansenii. 104
Sardinian fermented sheep sausage: microbial biodiversity resource for quality improvement 104
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] 103
Cork oak (Quercus suber L.) microbial ecology, a preliminary study 102
Impiego delBacillus thuringiensisBerl. nella lotta allaLymantria disparL. in boschi diQuercus suberL. 3: risultati della sperimentazione condotta nel 1992. 102
L'evoluzione della microflora blastomicetica nel "Fiore Sardo" 102
Microbiologia e tecnologia della salsiccia di pecora 101
Variability in microbial community structure in the rumen of sheep fed aromatic plants 101
Commercial trial of winemaking using two selected starters of Saccharomyces cerevisiae which do not reduce malic acid content 100
Microbiology and Technology of a Sardinian pasta-filata cheese (Casizolu) 99
Totale 14.116
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Categoria #
all - tutte 67.054
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 67.054
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022551 0 0 0 13 5 1 35 52 53 20 75 297
2022/20231.588 153 127 40 262 181 256 0 205 264 6 64 30
2023/2024591 92 24 7 11 46 210 10 17 0 7 61 106
2024/20254.070 32 56 224 89 188 136 348 881 1.364 490 166 96
2025/20265.480 162 1.515 729 726 436 337 778 175 253 213 111 45
2026/20271.667 197 391 481 598 0 0 0 0 0 0 0 0
Totale 17.518