IUCCI, LUCIANA
 Distribuzione geografica
Continente #
NA - Nord America 931
EU - Europa 908
AS - Asia 251
AF - Africa 34
OC - Oceania 5
SA - Sud America 3
Totale 2.132
Nazione #
US - Stati Uniti d'America 881
GB - Regno Unito 338
DE - Germania 137
IT - Italia 105
CN - Cina 98
UA - Ucraina 93
VN - Vietnam 65
SE - Svezia 64
CA - Canada 48
IN - India 44
FR - Francia 43
IE - Irlanda 39
RU - Federazione Russa 39
AT - Austria 17
SG - Singapore 15
ZA - Sudafrica 15
EE - Estonia 14
BG - Bulgaria 8
JO - Giordania 8
SC - Seychelles 8
JP - Giappone 7
KR - Corea 6
TG - Togo 6
NZ - Nuova Zelanda 5
CH - Svizzera 4
GR - Grecia 4
TR - Turchia 4
BR - Brasile 3
CI - Costa d'Avorio 3
IR - Iran 2
MX - Messico 2
NG - Nigeria 2
PL - Polonia 2
IQ - Iraq 1
LB - Libano 1
NL - Olanda 1
Totale 2.132
Città #
Southend 247
Chandler 135
Jacksonville 72
Ashburn 63
Fairfield 59
Munich 54
Seattle 52
Wilmington 48
Montréal 46
Mcallen 41
Dublin 40
Princeton 40
New York 36
Houston 30
Woodbridge 30
Cambridge 27
Ann Arbor 22
Padova 22
Nanjing 21
Westminster 20
Dong Ket 17
Vienna 16
Saint Petersburg 14
Hebei 13
Medford 13
Berlin 12
Singapore 12
Jinan 10
Bologna 9
Dearborn 9
Amman 8
Mahé 8
Mülheim 8
Nanchang 8
Sofia 8
Shenyang 7
Taiyuan 7
Lomé 6
Norcross 6
Tokyo 6
Verona 6
Balclutha 5
Changsha 5
Chuncheon 5
Guangzhou 5
Hyderabad 5
Norwalk 5
Milton Keynes 4
Mountain View 4
Sacramento 4
Abidjan 3
Bern 3
Jiaxing 3
Kuban 3
Milan 3
Ningbo 3
Redwood City 3
Abeokuta 2
Beijing 2
Falls Church 2
Florence 2
Haikou 2
Hanover 2
Leawood 2
London 2
Los Angeles 2
Mestrino 2
Moscow 2
Naples 2
Olalla 2
Plauen 2
Puebla City 2
Pune 2
Rome 2
San Diego 2
Tianjin 2
Turin 2
Villimpenta 2
Warsaw 2
Zhengzhou 2
Aigaleo 1
Arco 1
Augusta 1
Baghdad 1
Baronissi 1
Bremen 1
Brierley Hill 1
Castleford 1
Cavarzere 1
Changchun 1
Clearwater 1
Costa Mesa 1
Den Haag 1
Desenzano Del Garda 1
Guangdong 1
Hangzhou 1
Huzhou 1
Istanbul 1
Kilburn 1
Kyoto 1
Totale 1.437
Nome #
Collagen and fats-enriched smoked sausages: effects on Listeria monocytogenes thermal resistance and textural changes 293
Characterization of yeasts involved in the ripening of Pecorino Crotonese cheese 148
Application and use of biotechnology for food fermentation 146
Influenza dei processi tecnologici sulla sicurezza e sulle caratteristiche qualitative delle carni e dei prodotti a base di carne 130
Effects of high pressure homogenization on the activity of lysozyme and lactoferrin against Listeria monocytogenes 127
Effect of high pressure homogenisation of milk on cheese yield and microbiology, lipolysis and proteolysis during ripening of Caciotta cheese 120
Potential of High Pressure Homogenization in the control and enhancement of proteolytic and fermentative activities of some Lactobacillus species 114
Role of surface-inoculated Debaryomyces hansenii and Yarrowia lipolytica strains in dried fermented sausage manufacture. Part 1: evaluation of their effects on microbial evolution, lipolytic and proteolytic patterns 113
Biodiversity and technological properties of strains of Yarrowia lipolytica in relation to isolation source 103
Effects of sub-lethal concentrations of hexanal and 2-(E)-hexenal on membrane fatty acid composition and volatile compounds of Listeria monocytogenes, Staphylococcus aureus, Salmonella enteritidis and Escherichia coli 102
Pathogenic species deactivation by high pressare homogenization 93
Role of surface-inoculated Debaryomyces hansenii and Yarrowia lipolytica strains in dried fermented sausage manufacture. Part 2: evaluation of their effects on sensorial features and biogenic ammine contents 93
Effects of Sublethal Concentrations of Hexanal and 2-(E)-hexenal on Membrane Fatty Acid Composition and Metabolite Profiles of Escherichia coli, Listeria monocytogenes, Staphylococcus aureus and Salmonella enteritidis 86
The use of CCD as a tool to optimize physico-chemical variables for fermented milk, in relation to specific sensorial and rheological features. 84
High pressure homogenization is an efficient tool to influence fermentation rate and proteolytic acitivty of starter and non-starter lactic acid bacteria 80
High pressure homogenization is an efficient tool to influence fermentation rate and proteolytic acitivty of starter and non-starter lactic acid bacteria 72
Improvement of Sensory Characteristics of Probiotic Fermented Milks using Milk High Pressure Homogenization Treatment 70
Effects of high pressure homogenisation on the activity of lysozyme, lactoferrin, plasmin and lipase in milk and model system 69
Effects of high pressure homogenization on ripening patterns of caciotta cheese 66
Modificazione del metabolismo di alcuni batteri lattici sarter e non starter mediante pretrattamento con alta pressione di omogeneizzazione 60
Totale 2.169
Categoria #
all - tutte 4.827
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 4.827


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020550 141 22 26 41 49 44 57 66 35 25 16 28
2020/2021334 59 19 10 15 6 16 0 26 59 21 13 90
2021/2022341 18 16 17 13 24 25 7 32 13 31 69 76
2022/2023441 38 71 36 49 26 39 9 17 80 11 31 34
2023/2024174 3 32 8 13 19 57 16 8 0 6 9 3
2024/202517 17 0 0 0 0 0 0 0 0 0 0 0
Totale 2.169