IRIS
DEIANA, Pietrino
 Distribuzione geografica
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Continente #
NA - Nord America 6.732
AS - Asia 3.786
EU - Europa 2.792
SA - Sud America 2.272
AF - Africa 132
Continente sconosciuto - Info sul continente non disponibili 13
OC - Oceania 11
Totale 15.738
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Nazione #
US - Stati Uniti d'America 6.587
BR - Brasile 2.033
SG - Singapore 1.506
CN - Cina 1.206
UA - Ucraina 797
IT - Italia 484
DE - Germania 356
HK - Hong Kong 317
SE - Svezia 303
FR - Francia 285
VN - Vietnam 258
GB - Regno Unito 155
FI - Finlandia 153
AR - Argentina 89
TR - Turchia 68
CA - Canada 61
BD - Bangladesh 55
IQ - Iraq 51
RU - Federazione Russa 51
IN - India 48
MX - Messico 42
EC - Ecuador 40
KR - Corea 40
ZA - Sudafrica 36
CZ - Repubblica Ceca 34
UZ - Uzbekistan 33
MA - Marocco 31
ES - Italia 29
JP - Giappone 29
VE - Venezuela 29
PL - Polonia 28
BE - Belgio 26
PK - Pakistan 26
CO - Colombia 22
NL - Olanda 22
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
AE - Emirati Arabi Uniti 9
AU - Australia 9
KZ - Kazakistan 9
LB - Libano 9
UY - Uruguay 9
AZ - Azerbaigian 8
EU - Europa 8
TN - Tunisia 8
IR - Iran 7
MY - Malesia 7
OM - Oman 7
RS - Serbia 7
SN - Senegal 7
BG - Bulgaria 6
BH - Bahrain 6
HN - Honduras 6
KG - Kirghizistan 6
AL - Albania 5
BO - Bolivia 5
DO - Repubblica Dominicana 5
HU - Ungheria 5
IL - Israele 5
CH - Svizzera 4
ET - Etiopia 4
GE - Georgia 4
GT - Guatemala 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
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
BM - Bermuda 1
CI - Costa d'Avorio 1
DM - Dominica 1
Totale 15.719
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Città #
Dallas 1.947
Chandler 917
Singapore 810
San Jose 511
Jacksonville 494
Hong Kong 310
Princeton 274
Ashburn 259
New York 255
Nanjing 210
Beijing 169
Dearborn 151
Sassari 127
São Paulo 124
Lauterbourg 122
Ann Arbor 105
Wilmington 99
Ho Chi Minh City 95
Shanghai 86
Nanchang 84
Los Angeles 72
Belo Horizonte 63
Santa Clara 60
Rio de Janeiro 59
Boardman 58
Hanoi 55
Shenyang 55
Tianjin 52
Rome 51
Hebei 50
Munich 48
Woodbridge 45
Seoul 36
Curitiba 34
Changsha 33
Orem 32
Helsinki 31
Jiaxing 31
Brasília 30
San Francisco 29
Tashkent 29
Tokyo 29
Kunming 28
Porto Alegre 28
Brno 27
Jinan 27
Baghdad 26
Warsaw 26
Campinas 25
Montreal 25
Brussels 24
Council Bluffs 24
Hangzhou 24
Andover 22
Toronto 21
Goiânia 20
Recife 20
Ribeirão Preto 20
Poplar 19
Denver 18
Guarulhos 18
Buffalo 17
Norwalk 17
Guangzhou 16
Guayaquil 16
Taizhou 16
Brooklyn 15
Zhengzhou 15
Amman 14
Istanbul 14
London 14
Cagliari 13
Caxias do Sul 13
Johannesburg 13
Quito 13
Salvador 13
Sorocaba 13
Stockholm 13
Ankara 12
Atlanta 12
Betim 12
Chicago 12
Osasco 12
Serra 12
The Dalles 12
Volta Redonda 12
Belém 11
Blumenau 11
Boston 11
Buenos Aires 11
Columbus 11
Dhaka 11
Frankfurt am Main 11
Haiphong 11
Ningbo 11
Panama City 11
Santo André 11
São Bernardo do Campo 11
São Gonçalo 11
Atlantic Highlands 10
Totale 9.067
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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 227
Analysis of the microbial composition of goat milk produced in Sardinia 204
A Contribution to the study of the distribution ofMedicago-Sinorhizobiumsymbiosis in Sardinia (Italy) 195
Aspetti microbiologici della trasformazione delle oliva da mensa del germoplasma sardo 194
Impact of a selected Debaryomyces hansenii strain's inoculation on the quality of Sardinian fermented sausages 191
Assessment of microbiological quality and physicochemical parameters of fruhe made by Ovine and Goat Milk: A sardinian (Italy) cheese 188
Caratterizzazione tecnologica e microbiologica del caglio di capretto edibile 187
Microbiologia e valutazione igienico-sanitaria della salsiccia sarda 183
NF-kB modulation Ability of mesophilic Lactobacilli isolated from PDO cheese 183
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 176
Aspetti igienici e qualità nutrizionale dei formaggi freschi tradizionali prodotti in Sardegna 176
Arsenic mobilization by citric and malic acids from a red mud-treated contaminated soil 173
Batteri lattici produttori di folati in latte di capra 170
Analysis of the microbial composition of goat milk produced in Sardinia 169
Applicazione di ammendanti inorganici su suoli contaminati da metalli pesanti: effetti sulla versatilità catabolica e sulla struttura delle comunità microbiche 168
Influence of myrtle juice and syrup on microbiological, physicochemical, and sensory features of goat’s milk yogurt made with indigenous starter Culture 165
Effect of altitude of flock location, season of milk production and ripening time on the fatty acid profile of Pecorino Sardo cheese 161
Aspetti microbiologici della trasformazione delle olive da mensa del germoplasma sardo 160
Aspetti igienici e qualità nutrizionale dei formaggi freschi tradizionali prodotti in Sardegna 159
Aging effect of flor formation by Saccharomyces bailii var. bailii on a Spanish-type Sherry. 153
Characterization of goat milk from Lebanese Baladi breed and his suitability for setting up a ripened cheese using a selected starter culture 153
Microbiological and physicochemical properties of Pecorino Romano cheese produced with a selected starter culture 151
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 147
A contribution to the study of the distribution of Medicago-Rhizobium symbiosis in Sardinia (Italy) 146
Lieviti e muffe nei prodotti lattiero-caseari 145
Selection of potential probiotic Lactobacillus casei strains for functional fermented sheep milk production 142
Suitability of selected autochthonous lactic acid bacteria cultures for Pecorino Sardo Dolce cheese manufacturing: influence on microbial composition, nutritional value and sensory attributes 140
Tecnologia e controllo microbiologico della “Mreca”, alimento tradizionale a base di Mugil cephalus 137
Influence of pea and wheat growth on Pb, Cd, and Zn mobility and soil biological status in a polluted amended soil 137
Antagonistic activity of Debaryomyces hansenii towards Clostridium tyrobutyricum and Cl. butyricum 135
Microbiological and chemical characterization of Fruhe cheese: a new dairy product eligible for a PDO certification 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 134
Sull'origine dei lieviti vinari. Nota 1^: I lieviti dei terreni, delle foglie e degli acini di alcuni vigneti sardi. 133
Sull'origine dei lieviti vinari. I lieviti dei terreni, delle foglie e degli acini di alcuni vigneti sardi 132
Biosintesi di acetoino e diacetile da parte di alcuni stipiti di Debaryomyces hansenii. 130
A genetically improved wine yeast 130
Microbial communities fluctuations in manured soil. Microbial Diversity 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
Aerobic and anaerobic spore-forming bacteria in Sardinian honey. 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
Impiego di starters misti di lieviti e fermenti lattici in caseificio. 128
Influence of red mud, zeolite and lime on heavy metal immobilization, culturable heterotrophic microbial populations and enzyme activities in a contaminated soil 127
Red mud amendment of heavy metals and metalloid-contaminated soils: influence on microbial abundance, diversity and functionality in two different pollutes soils 126
Sardinian Fruhe: A Traditional Fresh Cheese As Alternative Carrier Of Probiotic Bacteria 125
Il latte di pecora: un mezzo di protezione per i batteri lattici probiotici? 124
Short-term effects on sheep pastureland due to grazing abandonment in a Western Mediterranean island ecosystem: A multidisciplinary approach 124
Stabilising metal(loid)s in soil with iron and aluminium-based products: microbial, biochemical and plant growth impact 123
Microflora secondaria nel formaggio Peconino Romano 122
Microbiologia e valutazione igienico-sanitaria della salsiccia sarda 121
La microflora blastomicetica delle drupe e delle salamoie delle olive da mensa. 121
Technological and nutritional aspects of sardinian gioddu. 121
Impiego di fermenti lattici e lieviti nella preparazione delle olive da mensa. Industrie Alimentari 120
La microflora secondaria nel formaggio Peconno Romano 120
Sorption behavior of sulfamethazine on unamended and manure-amended soils and short-term impact on soil microbial community. 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 118
Probiotic potential of mesophilic lactobacilli isolated from raw sheep’s milk and traditional cheese 118
Microbiological characterization using combined culture dependent and independent approaches of Casizolu pasta filata cheese 118
Fiore Sardo cheese lactic microflora 116
Sardinian fermented sheep sausage: microbial biodiversity resource for quality management 114
Recherche en matière de subériculture 114
LONG-TERM INFLUENCE OF RED MUD ON As MOBILITY AND SOIL PHYSICO-CHEMICAL AND MICROBIAL PARAMETERS IN A POLLUTED SUB-ACIDIC SOIL 112
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.) 108
Metabolization of lactic acid and acetic acids in Pecorino Romano cheese made with a combined starter of lactic acid bacteria and yeast 107
Microbial Community associated with the Sardinian “ Semicotto Caprino” goat cheese made from raw milk. 107
Interazioni microbiche nella rizosfera di Quercus suber L 106
Taxonomic differentiation of the root nodule bacteria isolated from nodules of Medicago spp. growing in their natural habitats in the Mediterranean Basin 104
Probiotic and safety assessment of Lactobacillus strains isolated from Lebanese Baladi goat milk 104
Influence of selected lab cultures on the evolution of free amino acids, free fatty acids and Fiore Sardo cheese microflora during the ripening 103
Residui dei pesticidi e processi di trasformazione del latte. 101
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 101
Il Formaggio 101
Preliminary characterisation of microbial community of "Casizolu": a Sardinian Typical pasta-filata cheese. 100
Produzione di anidride solforosa da parte dei lieviti nel corso della fermentazione alcolica 100
Selection of folate-producing lactic acid bacteria for improving fermented goat milk 100
Impiego di uno starter misto di fermenti lattici e lieviti in una nuova tecnologia di fabbricazione di formaggio di capra a pasta molle. 100
The symbiotic requirements of different Medicago spp. suggest the evolution of Sinorhizobium meliloti and S. medicae with hosts differentially adapted to soil pH 100
Prove di tossicità da S C P nell'ovino: nota 7.: rilievi sul comportamento della microflora ruminale 99
Influence of autochthonous starter cultures on physicochemical parameters of Sardinian cheeses 99
Microbiological characterization of Fruhe cheese 98
Studies on lactic acid isomers in Pecorino Romano cheese by means of radiotracers 98
Employment of autochthonous microflora in Pecorino Sardo cheese manufacturing and evolution of physicochemical parameters during ripening 97
Preliminary microbiological and chemical characterisation of edible goat’s rennet, a unique product of Sardinian food tradition 96
Malic acid production and consumption by selected of Saccharomyces cerevisiae under anaerobic and aerobic conditions. 96
The transformation of organic acids in Vernaccia wine during flor formation 95
The effect of Saccharomyces cerevisiae on concentration of dicarboxymide and acylanilide fungicides and pyrethroid insecticides during fermentation 95
Impiego di caglio di agnello e capretto in polvere nella fabbricazione di formaggio fiore sardo: aspetti microbiologici e tecnologici 95
Some aspects of diacetyl and acetoin production by Debaryomyces hansenii. 95
Cork oak (Quercus suber L.) microbial ecology, a preliminary study 94
L'evoluzione della microflora blastomicetica nel "Fiore Sardo" 94
Sardinian fermented sheep sausage: microbial biodiversity resource for quality improvement 94
Impact of soil management on the functional activity of microbial communities associated to cork oak rhizosphere 93
Microbiology and Technology of a Sardinian pasta-filata cheese (Casizolu) 92
Microbiologia e tecnologia della salsiccia di pecora 92
Variability in microbial community structure in the rumen of sheep fed aromatic plants 92
Propionibacterium species in sardinian traditional cheeses. 92
Commercial trial of winemaking using two selected starters of Saccharomyces cerevisiae which do not reduce malic acid content 91
Totale 12.790
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Categoria #
all - tutte 60.115
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 60.115
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/202142 0 0 0 0 0 0 0 0 0 0 0 42
2021/2022669 102 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
2025/20265.458 162 1.515 729 726 436 337 778 175 253 213 111 23
Totale 15.829