statistiche ricercatore

Continente	#
AS - Asia	588
EU - Europa	393
NA - Nord America	388
SA - Sud America	44
AF - Africa	40
Continente sconosciuto - Info sul continente non disponibili	26
OC - Oceania	1
Totale	1.480

Nazione	#
US - Stati Uniti d'America	367
IT - Italia	288
CN - Cina	188
SG - Singapore	120
VN - Vietnam	94
KR - Corea	55
BD - Bangladesh	45
BR - Brasile	31
HK - Hong Kong	26
NL - Olanda	23
SC - Seychelles	15
IN - India	14
DE - Germania	13
JP - Giappone	13
FI - Finlandia	12
TR - Turchia	12
EG - Egitto	11
AR - Argentina	9
CA - Canada	9
PL - Polonia	8
ZA - Sudafrica	8
ES - Italia	7
FR - Francia	7
GB - Regno Unito	6
IR - Iran	6
LT - Lituania	5
PT - Portogallo	5
ID - Indonesia	4
MX - Messico	4
AT - Austria	3
BE - Belgio	3
JM - Giamaica	3
PK - Pakistan	3
TH - Thailandia	3
GH - Ghana	2
GR - Grecia	2
HR - Croazia	2
IE - Irlanda	2
RU - Federazione Russa	2
AU - Australia	1
BB - Barbados	1
BO - Bolivia	1
CI - Costa d'Avorio	1
CO - Colombia	1
CR - Costa Rica	1
DO - Repubblica Dominicana	1
EC - Ecuador	1
EE - Estonia	1
IQ - Iraq	1
KH - Cambogia	1
LC - Santa Lucia	1
MA - Marocco	1
MK - Macedonia	1
MY - Malesia	1
PH - Filippine	1
RS - Serbia	1
SK - Slovacchia (Repubblica Slovacca)	1
SN - Senegal	1
SV - El Salvador	1
TN - Tunisia	1
TW - Taiwan	1
UA - Ucraina	1
VE - Venezuela	1
Totale	1.454

Nome	#
Storia del Macello Pubblico della città di Cesena	282
Use of indigenous lactic acid bacteria for industrial fermented sausage production: microbiological, chemico-physical and sensory features and biogenic amine content	267
Changes in the microbiota and colour of pork meat batter during refrigerated storage in relation to the application of High Hydrostatic Pressure	215
Improvement of the safety of artisanal Spanish fermented sausages: Spotlight on the role of bacteriocinogenic Lactiplantibacillus paraplantarum against a Companilactobacillus alimentarius histaminogenic strain	189
Lactobacillus helveticus: a 50-year evolutionary journey in the natural whey starters of Parmigiano Reggiano	165
Mediterranean and medicinal plants as source of bioactive essential oils for new natural functional ingredients	142
High Hydrostatic Pressure treatment of fresh pork sausages: effects on microbiological shelf-life and safety	85
High hydrostatic pressure treatment of raw sausages: impact on microbiological safety, textural properties and colour	59
Use of Non Thermal Treatments to Improve the Safety, Quality, and Shelf-life of Products of Animal Origin	42
ANTI-LISTERIAL ACTIVITY OF AUTOCHTHONOUS LACTIC ACID BACTERIA IN FRESH PORK SAUSAGES	34
Totale	1.480

	Totale	Lug	Ago	Sett	Ott	Nov	Dic	Gen	Feb	Mar	Apr	Mag	Giu
2023/2024	40	0	0	0	0	22	5	1	1	0	2	0	9
2024/2025	349	5	2	3	4	39	40	30	30	53	35	56	52
2025/2026	922	82	110	95	64	76	49	67	40	128	63	89	59
2026/2027	169	124	45	0	0	0	0	0	0	0	0	0	0
Totale													1.480

CRIS Current Research Information System