IRIS
DEIANA, Pietrino
 Distribuzione geografica
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Continente #
NA - Nord America 7.213
AS - Asia 3.808
EU - Europa 2.831
SA - Sud America 2.284
AF - Africa 134
Continente sconosciuto - Info sul continente non disponibili 104
OC - Oceania 11
Totale 16.385
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Nazione #
US - Stati Uniti d'America 7.059
BR - Brasile 2.034
SG - Singapore 1.510
CN - Cina 1.213
UA - Ucraina 797
IT - Italia 513
DE - Germania 356
HK - Hong Kong 320
SE - Svezia 303
FR - Francia 288
VN - Vietnam 259
GB - Regno Unito 156
FI - Finlandia 153
AR - Argentina 90
TR - Turchia 68
CA - Canada 62
BD - Bangladesh 59
IQ - Iraq 51
RU - Federazione Russa 51
IN - India 48
EC - Ecuador 45
MX - Messico 44
KR - Corea 40
ZA - Sudafrica 36
CZ - Repubblica Ceca 34
UZ - Uzbekistan 34
MA - Marocco 32
ES - Italia 30
VE - Venezuela 30
JP - Giappone 29
PL - Polonia 29
BE - Belgio 26
CO - Colombia 26
PK - Pakistan 26
NL - Olanda 23
PY - Paraguay 18
DZ - Algeria 16
JO - Giordania 16
ID - Indonesia 14
CL - Cile 13
PE - Perù 13
NP - Nepal 12
RO - Romania 12
SA - Arabia Saudita 12
KE - Kenya 11
PA - Panama 11
EG - Egitto 10
AE - Emirati Arabi Uniti 9
AU - Australia 9
KZ - Kazakistan 9
LB - Libano 9
TN - Tunisia 9
UY - Uruguay 9
AZ - Azerbaigian 8
EU - Europa 8
BG - Bulgaria 7
IR - Iran 7
MY - Malesia 7
OM - Oman 7
RS - Serbia 7
SN - Senegal 7
BH - Bahrain 6
DO - Repubblica Dominicana 6
GT - Guatemala 6
HN - Honduras 6
KG - Kirghizistan 6
AL - Albania 5
BO - Bolivia 5
HU - Ungheria 5
IL - Israele 5
CH - Svizzera 4
ET - Etiopia 4
GE - Georgia 4
IE - Irlanda 4
JM - Giamaica 4
A2 - ???statistics.table.value.countryCode.A2??? 3
AT - Austria 3
BN - Brunei Darussalam 3
BY - Bielorussia 3
CG - Congo 3
CR - Costa Rica 3
DK - Danimarca 3
HR - Croazia 3
LT - Lituania 3
NI - Nicaragua 3
PH - Filippine 3
AM - Armenia 2
BA - Bosnia-Erzegovina 2
BB - Barbados 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
TH - Thailandia 2
XK - ???statistics.table.value.countryCode.XK??? 2
AO - Angola 1
Totale 16.274
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Città #
Dallas 1.948
Chandler 917
Singapore 812
San Jose 519
Jacksonville 494
Hong Kong 313
Ashburn 274
Princeton 274
New York 258
Nanjing 210
Beijing 173
Council Bluffs 161
Dearborn 151
Columbus 146
Sassari 127
São Paulo 124
Lauterbourg 122
Ann Arbor 105
Wilmington 99
Ho Chi Minh City 95
Shanghai 86
Nanchang 84
Los Angeles 75
Santa Clara 68
Belo Horizonte 63
Rio de Janeiro 59
Boardman 58
Hanoi 56
Shenyang 55
Rome 52
Tianjin 52
Hebei 50
Munich 48
Woodbridge 45
Seoul 36
Curitiba 34
Changsha 33
Orem 32
Helsinki 31
Jiaxing 31
Brasília 30
Tashkent 30
San Francisco 29
Tokyo 29
Kunming 28
Porto Alegre 28
Brno 27
Jinan 27
Baghdad 26
Warsaw 26
Campinas 25
Montreal 25
Brussels 24
Hangzhou 24
Andover 22
Toronto 21
Goiânia 20
Recife 20
Ribeirão Preto 20
Denver 19
Poplar 19
Atlanta 18
Guarulhos 18
Guayaquil 18
Buffalo 17
Norwalk 17
Brooklyn 16
Guangzhou 16
Quito 16
Taizhou 16
Zhengzhou 15
Amman 14
Chicago 14
Istanbul 14
London 14
Cagliari 13
Caxias do Sul 13
Johannesburg 13
Salvador 13
Sorocaba 13
Stockholm 13
Ankara 12
Betim 12
Osasco 12
Serra 12
The Dalles 12
Volta Redonda 12
Belém 11
Blumenau 11
Boston 11
Buenos Aires 11
Dhaka 11
Frankfurt am Main 11
Haiphong 11
Mexico City 11
Ningbo 11
Panama City 11
Phoenix 11
Santo André 11
São Bernardo do Campo 11
Totale 9.405
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Nome #
Aspetti igienici e qualità nutrizionale dei formaggi freschi tradizionali prodotti in Sardegna 277
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 231
Analysis of the microbial composition of goat milk produced in Sardinia 207
Caratterizzazione tecnologica e microbiologica del caglio di capretto edibile 197
Aspetti microbiologici della trasformazione delle oliva da mensa del germoplasma sardo 197
A Contribution to the study of the distribution ofMedicago-Sinorhizobiumsymbiosis in Sardinia (Italy) 196
Impact of a selected Debaryomyces hansenii strain's inoculation on the quality of Sardinian fermented sausages 196
Assessment of microbiological quality and physicochemical parameters of fruhe made by Ovine and Goat Milk: A sardinian (Italy) cheese 193
Microbiologia e valutazione igienico-sanitaria della salsiccia sarda 188
NF-kB modulation Ability of mesophilic Lactobacilli isolated from PDO cheese 186
Batteri lattici produttori di folati in latte di capra 181
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 178
Applicazione di ammendanti inorganici su suoli contaminati da metalli pesanti: effetti sulla versatilità catabolica e sulla struttura delle comunità microbiche 175
Arsenic mobilization by citric and malic acids from a red mud-treated contaminated soil 175
Influence of myrtle juice and syrup on microbiological, physicochemical, and sensory features of goat’s milk yogurt made with indigenous starter Culture 172
Analysis of the microbial composition of goat milk produced in Sardinia 171
Effect of altitude of flock location, season of milk production and ripening time on the fatty acid profile of Pecorino Sardo cheese 165
Aspetti microbiologici della trasformazione delle olive da mensa del germoplasma sardo 162
Aspetti igienici e qualità nutrizionale dei formaggi freschi tradizionali prodotti in Sardegna 161
Aging effect of flor formation by Saccharomyces bailii var. bailii on a Spanish-type Sherry. 158
Characterization of goat milk from Lebanese Baladi breed and his suitability for setting up a ripened cheese using a selected starter culture 155
Microbiological and physicochemical properties of Pecorino Romano cheese produced with a selected starter culture 153
Caratterizzazione preliminare di LAB produttori di batteriocine isolati da salsiccia sarda 152
Sull'origine dei lieviti vinari. Nota 1^: I lieviti dei terreni, delle foglie e degli acini di alcuni vigneti sardi. 151
Selection of potential probiotic Lactobacillus casei strains for functional fermented sheep milk production 150
A preliminary investigation into the effect of Saccharomyces cerevisiae on pesticide concentration during fermentation 150
A contribution to the study of the distribution of Medicago-Rhizobium symbiosis in Sardinia (Italy) 149
Tecnologia e controllo microbiologico della “Mreca”, alimento tradizionale a base di Mugil cephalus 148
Lieviti e muffe nei prodotti lattiero-caseari 147
Suitability of selected autochthonous lactic acid bacteria cultures for Pecorino Sardo Dolce cheese manufacturing: influence on microbial composition, nutritional value and sensory attributes 144
Influence of pea and wheat growth on Pb, Cd, and Zn mobility and soil biological status in a polluted amended soil 142
Antagonistic activity of Debaryomyces hansenii towards Clostridium tyrobutyricum and Cl. butyricum 138
Microbiological and chemical characterization of Fruhe cheese: a new dairy product eligible for a PDO certification 137
Impiego del Bacillus thuringiensis Berl. nella lotta alla Lymantria dispar L. in boschi di Quercus suber L. II. Risultati della sperimentazione condotta nel 1991 136
Influence of red mud, zeolite and lime on heavy metal immobilization, culturable heterotrophic microbial populations and enzyme activities in a contaminated soil 134
Biosintesi di acetoino e diacetile da parte di alcuni stipiti di Debaryomyces hansenii. 134
Sull'origine dei lieviti vinari. I lieviti dei terreni, delle foglie e degli acini di alcuni vigneti sardi 134
Selection of folate-producing lactic acid bacteria for improving fermented goat milk 133
A genetically improved wine yeast 133
Microbial communities fluctuations in manured soil. Microbial Diversity 133
). 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 132
Novel strains of nodulating Burkholderia have a role in nitrogen fixation with papilioniod herbaceous legumes adapted to acid infertile soils 131
Impiego di starters misti di lieviti e fermenti lattici in caseificio. 131
Aerobic and anaerobic spore-forming bacteria in Sardinian honey. 131
Stabilising metal(loid)s in soil with iron and aluminium-based products: microbial, biochemical and plant growth impact 130
Il latte di pecora: un mezzo di protezione per i batteri lattici probiotici? 129
Red mud amendment of heavy metals and metalloid-contaminated soils: influence on microbial abundance, diversity and functionality in two different pollutes soils 128
Sardinian Fruhe: A Traditional Fresh Cheese As Alternative Carrier Of Probiotic Bacteria 127
La microflora blastomicetica delle drupe e delle salamoie delle olive da mensa. 126
Short-term effects on sheep pastureland due to grazing abandonment in a Western Mediterranean island ecosystem: A multidisciplinary approach 126
Microflora secondaria nel formaggio Peconino Romano 124
Microbiologia e valutazione igienico-sanitaria della salsiccia sarda 123
Technological and nutritional aspects of sardinian gioddu. 123
Microbiological characterization using combined culture dependent and independent approaches of Casizolu pasta filata cheese 123
Impiego di fermenti lattici e lieviti nella preparazione delle olive da mensa. Industrie Alimentari 122
La microflora secondaria nel formaggio Peconno Romano 122
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
Sorption behavior of sulfamethazine on unamended and manure-amended soils and short-term impact on soil microbial community. 121
Fiore Sardo cheese lactic microflora 120
Probiotic potential of mesophilic lactobacilli isolated from raw sheep’s milk and traditional cheese 120
LONG-TERM INFLUENCE OF RED MUD ON As MOBILITY AND SOIL PHYSICO-CHEMICAL AND MICROBIAL PARAMETERS IN A POLLUTED SUB-ACIDIC SOIL 118
Sardinian fermented sheep sausage: microbial biodiversity resource for quality management 117
Recherche en matière de subériculture 116
Metabolization of lactic acid and acetic acids in Pecorino Romano cheese made with a combined starter of lactic acid bacteria and yeast 111
Proprietà simbiotiche e diversità genotipica di rizobi isolati da mediche annue (Medicago spp.) 111
Sardinian fermented sheep sausage: microbial biodiversity resource for quality improvement 111
Improved production of Spanish-Sherry by using selected indigenous film-forming yeasts as starters 110
Probiotic and safety assessment of Lactobacillus strains isolated from Lebanese Baladi goat milk 109
Microbial Community associated with the Sardinian “ Semicotto Caprino” goat cheese made from raw milk. 109
Interazioni microbiche nella rizosfera di Quercus suber L 108
Taxonomic differentiation of the root nodule bacteria isolated from nodules of Medicago spp. growing in their natural habitats in the Mediterranean Basin 107
Influence of selected lab cultures on the evolution of free amino acids, free fatty acids and Fiore Sardo cheese microflora during the ripening 105
Produzione di anidride solforosa da parte dei lieviti nel corso della fermentazione alcolica 105
Il Formaggio 105
Impiego di uno starter misto di fermenti lattici e lieviti in una nuova tecnologia di fabbricazione di formaggio di capra a pasta molle. 105
Residui dei pesticidi e processi di trasformazione del latte. 104
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 104
Selection of folate-producing lactic acid bacteria for improving fermented goat milk 104
The symbiotic requirements of different Medicago spp. suggest the evolution of Sinorhizobium meliloti and S. medicae with hosts differentially adapted to soil pH 103
Preliminary characterisation of microbial community of "Casizolu": a Sardinian Typical pasta-filata cheese. 102
Employment of autochthonous microflora in Pecorino Sardo cheese manufacturing and evolution of physicochemical parameters during ripening 102
Influence of autochthonous starter cultures on physicochemical parameters of Sardinian cheeses 101
Microbiological characterization of Fruhe cheese 100
Prove di tossicità da S C P nell'ovino: nota 7.: rilievi sul comportamento della microflora ruminale 100
Preliminary microbiological and chemical characterisation of edible goat’s rennet, a unique product of Sardinian food tradition 100
Studies on lactic acid isomers in Pecorino Romano cheese by means of radiotracers 100
The transformation of organic acids in Vernaccia wine during flor formation 98
Malic acid production and consumption by selected of Saccharomyces cerevisiae under anaerobic and aerobic conditions. 98
The effect of Saccharomyces cerevisiae on concentration of dicarboxymide and acylanilide fungicides and pyrethroid insecticides during fermentation 98
Impiego di caglio di agnello e capretto in polvere nella fabbricazione di formaggio fiore sardo: aspetti microbiologici e tecnologici 98
Some aspects of diacetyl and acetoin production by Debaryomyces hansenii. 98
Cork oak (Quercus suber L.) microbial ecology, a preliminary study 97
L'evoluzione della microflora blastomicetica nel "Fiore Sardo" 96
Sardinian fermented sheep sausage: microbial biodiversity resource for quality improvement 96
Impact of soil management on the functional activity of microbial communities associated to cork oak rhizosphere 95
Microbiologia e tecnologia della salsiccia di pecora 95
Commercial trial of winemaking using two selected starters of Saccharomyces cerevisiae which do not reduce malic acid content 94
Microbiology and Technology of a Sardinian pasta-filata cheese (Casizolu) 94
Variability in microbial community structure in the rumen of sheep fed aromatic plants 94
Propionibacterium species in sardinian traditional cheeses. 94
Totale 13.242
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Categoria #
all - tutte 63.001
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 63.001
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022567 0 11 5 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
2026/2027534 197 337 0 0 0 0 0 0 0 0 0 0
Totale 16.385