IRIS
DEIANA, Pietrino
 Distribuzione geografica
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Continente #
NA - Nord America 3.242
EU - Europa 2.160
AS - Asia 871
Continente sconosciuto - Info sul continente non disponibili 11
OC - Oceania 10
SA - Sud America 5
AF - Africa 3
Totale 6.302
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Nazione #
US - Stati Uniti d'America 3.228
UA - Ucraina 776
CN - Cina 710
IT - Italia 316
DE - Germania 313
SE - Svezia 293
FR - Francia 134
FI - Finlandia 127
GB - Regno Unito 97
SG - Singapore 93
CZ - Repubblica Ceca 35
KR - Corea 30
BE - Belgio 23
CA - Canada 13
RO - Romania 9
AU - Australia 8
EU - Europa 8
IN - India 7
IR - Iran 7
ES - Italia 5
CH - Svizzera 4
HK - Hong Kong 4
IE - Irlanda 4
TR - Turchia 4
A2 - ???statistics.table.value.countryCode.A2??? 3
BG - Bulgaria 3
DK - Danimarca 3
JO - Giordania 3
MY - Malesia 3
PL - Polonia 3
BR - Brasile 2
DZ - Algeria 2
HU - Ungheria 2
IL - Israele 2
IQ - Iraq 2
NL - Olanda 2
NO - Norvegia 2
NZ - Nuova Zelanda 2
RU - Federazione Russa 2
SA - Arabia Saudita 2
AE - Emirati Arabi Uniti 1
AT - Austria 1
BO - Bolivia 1
CL - Cile 1
EC - Ecuador 1
EE - Estonia 1
EG - Egitto 1
GR - Grecia 1
HR - Croazia 1
ID - Indonesia 1
IS - Islanda 1
JP - Giappone 1
LA - Repubblica Popolare Democratica del Laos 1
MD - Moldavia 1
MX - Messico 1
PT - Portogallo 1
Totale 6.302
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Città #
Chandler 926
Jacksonville 493
Princeton 274
New York 216
Nanjing 210
Dearborn 151
Ann Arbor 105
Wilmington 99
Sassari 96
Nanchang 84
Boardman 59
Singapore 55
Shenyang 54
Hebei 50
Beijing 45
Woodbridge 45
Tianjin 38
Munich 34
Changsha 33
Rome 33
Jiaxing 31
Seoul 29
Brno 28
Kunming 28
Jinan 27
Andover 22
Brussels 21
Hangzhou 21
Norwalk 17
San Francisco 16
Taizhou 16
Ashburn 15
Zhengzhou 15
Ningbo 11
Toronto 11
Atlantic Highlands 10
Guangzhou 10
Haikou 10
San Mateo 10
Serra 10
Lanzhou 9
Los Angeles 9
Mountain View 9
Hanover 8
Leawood 8
Changchun 7
Augusta 6
Helsinki 6
Turin 6
Ardabil 5
Cagliari 5
Dallas 5
Genoa 5
Palermo 5
Alghero 4
Auburn Hills 4
Monmouth Junction 4
Olomouc 4
Amman 3
Milan 3
Oristano 3
Pontedera 3
Portogruaro 3
Prague 3
Quartu Sant'Elena 3
Saint-Ouen-l'Aumone 3
Selangor 3
Sofia 3
Stockholm 3
Treviglio 3
Baghdad 2
Bari 2
Budapest 2
Caraglio 2
Caserta 2
Charlotte 2
Frankfurt am Main 2
Hong Kong 2
Houston 2
London 2
Madrid 2
Massafra 2
Medina 2
Occhieppo Superiore 2
Orange 2
Oslo 2
Perugia 2
Pieve Fissiraga 2
Pisa 2
Pomezia 2
Reggio Calabria 2
Saint Petersburg 2
San Giovanni la Punta 2
Settimo Torinese 2
Sevilla 2
Shanghai 2
Spin 2
Timis 2
Venafro 2
Vergato 2
Totale 3.663
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Nome #
NF-kB modulation Ability of mesophilic Lactobacilli isolated from PDO cheese 107
Lieviti e muffe nei prodotti lattiero-caseari 97
Impact of a selected Debaryomyces hansenii strain's inoculation on the quality of Sardinian fermented sausages 85
Sull'origine dei lieviti vinari. I lieviti dei terreni, delle foglie e degli acini di alcuni vigneti sardi 79
Microflora secondaria nel formaggio Peconino Romano 77
Analysis of the microbial composition of goat milk produced in Sardinia 74
Influence of myrtle juice and syrup on microbiological, physicochemical, and sensory features of goat’s milk yogurt made with indigenous starter Culture 69
Technological and nutritional aspects of sardinian gioddu. 69
Influence of red mud, zeolite and lime on heavy metal immobilization, culturable heterotrophic microbial populations and enzyme activities in a contaminated soil 68
Tecnologia e controllo microbiologico della “Mreca”, alimento tradizionale a base di Mugil cephalus 68
Impiego di starters misti di lieviti e fermenti lattici in caseificio. 64
Improved production of Spanish-Sherry by using selected indigenous film-forming yeasts as starters 63
Microbiologia e valutazione igienico-sanitaria della salsiccia sarda 63
Microbiological and physicochemical properties of Pecorino Romano cheese produced with a selected starter culture 63
Impiego di fermenti lattici e lieviti nella preparazione delle olive da mensa. Industrie Alimentari 62
Selection of folate-producing lactic acid bacteria for improving fermented goat milk 61
Caratterizzazione tecnologica e microbiologica del caglio di capretto edibile 60
Microbiologia e valutazione igienico-sanitaria della salsiccia sarda 60
Sardinian fermented sheep sausage: microbial biodiversity resource for quality improvement 60
Microbiological and chemical characterization of Fruhe cheese: a new dairy product eligible for a PDO certification 59
Aspetti microbiologici della trasformazione delle oliva da mensa del germoplasma sardo 59
Microbial communities fluctuations in manured soil. Microbial Diversity 59
Aspetti igienici e qualità nutrizionale dei formaggi freschi tradizionali prodotti in Sardegna 59
Caratterizzazione preliminare di LAB produttori di batteriocine isolati da salsiccia sarda 59
Influence of autochthonous starter cultures on physicochemical parameters of Sardinian cheeses 58
Aspetti microbiologici della trasformazione delle olive da mensa del germoplasma sardo 57
Malic acid production and consumption by selected of Saccharomyces cerevisiae under anaerobic and aerobic conditions. 57
A contribution to the study of the distribution of Medicago-Rhizobium symbiosis in Sardinia (Italy) 56
Dinamica di alcune popolazioni microbiche nel lago di Baratz 56
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 56
Proprietà simbiotiche e diversità genotipica di rizobi isolati da mediche annue (Medicago spp.) 56
Sull'origine dei lieviti vinari. Nota 1^: I lieviti dei terreni, delle foglie e degli acini di alcuni vigneti sardi. 56
Biosintesi di acetoino e diacetile da parte di alcuni stipiti di Debaryomyces hansenii. 55
Studies on lactic acid isomers in Pecorino Romano cheese by means of radiotracers 55
Aspetti igienici e qualità nutrizionale dei formaggi freschi tradizionali prodotti in Sardegna 55
Stabilising metal(loid)s in soil with iron and aluminium-based products: microbial, biochemical and plant growth impact 55
Sardinian Fruhe: A Traditional Fresh Cheese As Alternative Carrier Of Probiotic Bacteria 55
The symbiotic requirements of different Medicago spp. suggest the evolution of Sinorhizobium meliloti and S. medicae with hosts differentially adapted to soil pH 55
L'evoluzione della microflora blastomicetica nel "Fiore Sardo" 54
Novel strains of nodulating Burkholderia have a role in nitrogen fixation with papilioniod herbaceous legumes adapted to acid infertile soils 53
A preliminary investigation into the effect of Saccharomyces cerevisiae on pesticide concentration during fermentation 53
Variability in microbial community structure in the rumen of sheep fed aromatic plants 53
Probiotic potential of mesophilic lactobacilli isolated from raw sheep’s milk and traditional cheese 53
Dinamica e composizione della microflora psicrotrofa in latte di pecora 52
Aging effect of flor formation by Saccharomyces bailii var. bailii on a Spanish-type Sherry. 52
Batteri lattici produttori di folati in latte di capra 52
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 52
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] 52
). 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 52
Impiego di caglio di agnello e capretto in polvere nella fabbricazione di formaggio fiore sardo: aspetti microbiologici e tecnologici 52
Analysis of the microbial composition of goat milk produced in Sardinia 52
Residui dei pesticidi e processi di trasformazione del latte. 51
Taxonomic differentiation of the root nodule bacteria isolated from nodules of Medicago spp. growing in their natural habitats in the Mediterranean Basin 51
Characterization of goat milk from Lebanese Baladi breed and his suitability for setting up a ripened cheese using a selected starter culture 51
Arsenic mobilization by citric and malic acids from a red mud-treated contaminated soil 51
The transformation of organic acids in Vernaccia wine during flor formation 50
Metabolization of lactic acid and acetic acids in Pecorino Romano cheese made with a combined starter of lactic acid bacteria and yeast 50
Microbial Community associated with the Sardinian “ Semicotto Caprino” goat cheese made from raw milk. 50
Short-term effects on sheep pastureland due to grazing abandonment in a Western Mediterranean island ecosystem: A multidisciplinary approach 50
La microflora secondaria nel formaggio Peconno Romano 49
Etudes microbiologiques sur le lait et le fromage de chèvre en Sardaigne. Note II: Streptocoques, Lactobacilles et Leuconostoc 49
Selection of potential probiotic Lactobacillus casei strains for functional fermented sheep milk production 48
Applicazione di ammendanti inorganici su suoli contaminati da metalli pesanti: effetti sulla versatilità catabolica e sulla struttura delle comunità microbiche 48
Some aspects of diacetyl and acetoin production by Debaryomyces hansenii. 48
Caratterizzazione microbiologica dei mieli della Sardegna 47
Interazioni microbiche nella rizosfera di Quercus suber L 47
Suitability of selected autochthonous lactic acid bacteria cultures for Pecorino Sardo Dolce cheese manufacturing: influence on microbial composition, nutritional value and sensory attributes 47
Red mud amendment of heavy metals and metalloid-contaminated soils: influence on microbial abundance, diversity and functionality in two different pollutes soils 47
Influence of pea and wheat growth on Pb, Cd, and Zn mobility and soil biological status in a polluted amended soil 47
Microbiologia e tecnologia della salsiccia di pecora 47
Commercial trial of winemaking using two selected starters of Saccharomyces cerevisiae which do not reduce malic acid content 46
Antagonistic activity of Debaryomyces hansenii towards Clostridium tyrobutyricum and Cl. butyricum 46
Effect of the use of autochthonous Lactobacillus curvatus, Lactobacillus plantarum and Staphylococcus xylosus strains on microbiological and biochemical properties of the Sardinian fermented sausage 46
LONG-TERM INFLUENCE OF RED MUD ON As MOBILITY AND SOIL PHYSICO-CHEMICAL AND MICROBIAL PARAMETERS IN A POLLUTED SUB-ACIDIC SOIL 46
Symbiotic properties and genotypic diversity of rhizobia from annual medics (Medicago spp.) 46
Sardinian goat's milk as source of bacteriocinogenic potential protective cultures 46
Influence of selected lab cultures on the evolution of free amino acids, free fatty acids and Fiore Sardo cheese microflora during the ripening 45
Microbiology and Technology of a Sardinian pasta-filata cheese (Casizolu) 45
Influenza dell’alimentazione sul contenuto di spore di anaerobi sporigeni nel latte di pecora 45
Collection and evaluation of Sardinian germplasm of Rhizobium meliloti and Medicago sp. pl 44
Preliminary characterisation of microbial community of "Casizolu": a Sardinian Typical pasta-filata cheese. 44
Functional selection of low sulfur dioxide-acceptor producers among 30 Saccharomyce cerevisiae strains. 43
Random amplified polymorphic DNA (RAPD) and amplified ribosomal DNA spacer polymorphism: powerful methods to differentiate Streptococcus thermophilus strains 43
Ecologia microbica della quercia da sughero mediante Community Level Physiological Profile (CLPP) 43
Effect of altitude of flock location, season of milk production and ripening time on the fatty acid profile of Pecorino Sardo cheese 43
A genetically improved wine yeast 43
Employment of autochthonous microflora in Pecorino Sardo cheese manufacturing and evolution of physicochemical parameters during ripening 43
The effect of Saccharomyces cerevisiae on concentration of dicarboxymide and acylanilide fungicides and pyrethroid insecticides during fermentation 43
Biodiversity of Medicago sp. pl. – Rhizobium melilotii symbiosis in temperate Mediterranean zones (Sardinia, Italy) 42
Influenza di batteri lattici mesofili sullo sviluppo proteolitico e lipolitico del Pecorino Sardo tipo “dolce” 42
Impiego di uno starter misto di fermenti lattici e lieviti in una nuova tecnologia di fabbricazione di formaggio di capra a pasta molle. 42
Pesticide residues in milk processing. 41
Il Formaggio 41
Collezione e valutazione di germoplasma sardo di Rhizobium melilotii e Medicago sp. pl. 40
Sardinian fermented sheep sausage: microbial biodiversity resource for quality improvement 40
Recherche en matière de subériculture 38
Fiore Sardo cheese lactic microflora 37
Influence of autochthonous lactic acid bacteria on cheese microflora and free amino acids of "sweet" Pecorino Sardo PDO. 37
La microflora blastomicetica delle drupe e delle salamoie delle olive da mensa. 37
Community structure and functional biodiversity of soil microbial communities along two succession gradients in Sardinia Italy. 37
Totale 5.310
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Categoria #
all - tutte 27.322
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 27.322
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020963 0 15 115 5 131 130 219 24 142 38 139 5
2020/20211.139 128 3 191 6 134 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
2024/202567 32 35 0 0 0 0 0 0 0 0 0 0
Totale 6.390