IRIS
VILLANI, FRANCESCO
 Distribuzione geografica
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Continente #
NA - Nord America 3.020
EU - Europa 2.885
AS - Asia 1.583
SA - Sud America 245
AF - Africa 31
OC - Oceania 4
Continente sconosciuto - Info sul continente non disponibili 2
Totale 7.770
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Nazione #
US - Stati Uniti d'America 2.920
RU - Federazione Russa 1.061
IT - Italia 799
SG - Singapore 761
HK - Hong Kong 333
CN - Cina 305
UA - Ucraina 256
BR - Brasile 230
FI - Finlandia 168
DE - Germania 165
IE - Irlanda 113
SE - Svezia 105
CA - Canada 82
GB - Regno Unito 69
NL - Olanda 53
VN - Vietnam 38
TR - Turchia 34
IN - India 33
FR - Francia 30
PK - Pakistan 12
CI - Costa d'Avorio 11
ES - Italia 11
BD - Bangladesh 10
BE - Belgio 10
IR - Iran 8
LT - Lituania 8
PL - Polonia 8
EC - Ecuador 7
IQ - Iraq 7
KR - Corea 7
MA - Marocco 7
ID - Indonesia 6
JP - Giappone 6
AT - Austria 5
HN - Honduras 5
PH - Filippine 5
ZA - Sudafrica 5
AU - Australia 4
CZ - Repubblica Ceca 4
DZ - Algeria 4
GR - Grecia 4
RO - Romania 4
SA - Arabia Saudita 4
TW - Taiwan 4
AL - Albania 3
BZ - Belize 3
KE - Kenya 3
MX - Messico 3
SI - Slovenia 3
CO - Colombia 2
CR - Costa Rica 2
EU - Europa 2
HU - Ungheria 2
IL - Israele 2
NP - Nepal 2
PE - Perù 2
RS - Serbia 2
TH - Thailandia 2
UZ - Uzbekistan 2
AE - Emirati Arabi Uniti 1
AF - Afghanistan, Repubblica islamica di 1
AR - Argentina 1
BS - Bahamas 1
BY - Bielorussia 1
CL - Cile 1
DO - Repubblica Dominicana 1
EG - Egitto 1
GY - Guiana 1
JM - Giamaica 1
PA - Panama 1
PT - Portogallo 1
TT - Trinidad e Tobago 1
VE - Venezuela 1
Totale 7.770
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Città #
Singapore 457
Chandler 448
Hong Kong 333
Moscow 311
Jacksonville 290
Millbury 141
Santa Clara 140
Princeton 130
Ashburn 121
Nanjing 92
Woodbridge 85
Houston 79
Napoli 78
Boston 76
Wilmington 70
Ann Arbor 69
Naples 68
Ottawa 60
Beijing 49
Dong Ket 37
Rome 37
Seattle 36
Salerno 34
Amsterdam 32
Munich 25
Boardman 23
Nanchang 23
Des Moines 22
Shenyang 22
Helsinki 21
São Paulo 21
Hebei 19
Tianjin 19
Norwalk 18
The Dalles 18
Washington 17
Redwood City 15
Turku 15
Falls Church 14
Izmir 14
Jiaxing 13
Kronberg 13
Los Angeles 13
Milan 13
Orange 13
Rio de Janeiro 12
Messina 11
Ottaviano 11
Frankfurt am Main 10
San Paolo Bel Sito 10
Toronto 10
Acerra 9
Belo Horizonte 9
Hefei 9
Brooklyn 8
Chennai 8
Falkenstein 8
Cagliari 7
Chicago 7
Dallas 7
Dublin 7
Indiana 7
Pomigliano d'Arco 7
San Francisco 7
San Giuseppe Vesuviano 7
Caserta 6
Castellammare Di Stabia 6
Changsha 6
Crispano 6
Kunming 6
Lahore 6
Montecorice 6
Montreal 6
New York 6
Quito 6
Seoul 6
Stockholm 6
Terni 6
Bologna 5
Bolzano 5
Brasília 5
Ercolano 5
Istanbul 5
Perugia 5
Phoenix 5
Pune 5
Redmond 5
Stella Cilento 5
Yellow Springs 5
Boydton 4
Brussels 4
Campinas 4
Catania 4
Como 4
Council Bluffs 4
Dearborn 4
Delhi 4
Duque de Caxias 4
Eboli 4
Erice 4
Totale 3.992
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Nome #
In vitro antimicrobial activity of essential oils from Mediterranean Apiaceae, Verbenaceae and Lamiaceae against foodborne pathogens and spoilage bacteria 152
15th Workshop on Developments in the Italian PhD Research in Food Science, Technology and Biotechnology 117
Antimicrobial activity of Staphylococcus xylosus from Italian sausages against Listeria monocytogenes 116
Impact of Lactobacillus curvatus 54M16 on microbiota composition and growth of Listeria monocytogenes in fermented sausages 101
Valutazione della shelf-life di melone di IV gamma: confronto tra le cultivar Harper e Proteo 100
The SIQUALTECA project: technological and probiotic characteristics of Lactobacillus and coagulase negative Staphylococcus strains as starter for fermented sausage manufacture 99
Shelf-life of Brassica rapa L. var. silvestris in protective atmosphere packaging. 96
Genotyping of Streptococcus thermophilus evidenced by restriction analysis of ribosomal DNA 92
Antilisterial activity of thermophilin 347, a bacteriocin produced by Streptococcus thermophilus 90
Behaviour of Listeria monocytogenes during the traditional manufacture of water-buffalo Mozzarella cheese 89
A combination of modified atmosphere and antimicrobial packaging to extend the shelf-life of beefsteaks stored at chill temperature 89
Antimicrobial activity of Myrtus communis L. water-ethanol extract against meat spoilage strains of Brochothrix thermosphacta and Pseudomonas fragi in vitro and in meat 88
Antibiotic resistance of coagulase-negative staphylococci isolated from artisanal Naples-type salami 87
Proceedings of XXI Workshop on Developments in the Italian PhD Research in Food Science, Technology and Biotechnology 85
Biotyping of enterotoxigenic Staphylococcus aureus by enterotoxin gene cluster (egc) polymorphism and spa-typing analyses. 82
Antagonistic activity of lactic acid bacteria isolated from natural whey starters for water-buffalo mozzarella cheese manufacture. 80
Physical properties and antimicrobial activity of bioactive film based on whey protein and Lactobacillus curvatus 54M16 producer of bacteriocins 79
Technological activities of Staphylococcus carnosus and Staphylococcus simulans strains isolated from fermented sausages 78
Identificazione fenotipica e genotipica dei batteri lattici 78
Omics-based monitoring of microbial dynamics across the food chain for the improvement of food safety and quality 78
Selection of Lactobacillus strains from fermented sausages for their potential use as probiotics. 76
Dynamics of bacterial communities during manufacture and ripening of traditional Caciocavallo of Castelfranco cheese in relation to cows' feeding 76
Lactic acid bacteria and their controversial role in fresh meat spoilage 75
Spray-drying of bacteriocin-producing lactic acid bacteria 75
Isolation and technological properties of coagulase negative staphylococci from fermented sausages of Southern Italy. 72
Valutazione della shelf-life di melone di IV gamma: confronto tra le cultivar Harper e Proteo 72
Partial characterization of an antagonistic substance produced by Staphylococcus xylosus 1E and determination of the effectiveness of the producer strain to inhibit Listeria monocytogenes in Italian sausages 71
Characterization of strains of Leuconostoc mesenteroides by analysis of soluble whole-cell protein pattern, DNA fingerprinting and restriction of ribosomal DNA 71
Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits 71
Influenza delle tecniche di conservazione sulla qualità e sicurezza microbiologica della carne bovina 71
Activities of strains of Brochothrix thermosphacta in vitro and in meat 70
Autochthonous Lactobacillus paracasei subsp. paracasei strains isolated from Caciocavallo cheese: identification and in-vitro investigation on potential probiotic and functional properties 70
Technological and molecular diversity of Lactobacillus plantarum strains isolated from naturally fermented sourdoughs 69
In vivo evaluation of technological performance of Lactobacillus spp. and Staphylococcus xylosus strains in the production of the traditional fermented sausages Soppressata del Vallo di Diano 68
Proteolytic activity of lactococcal strains from water-buffalo Mozzarella starter cultures 68
A minimally processed food: Brassica Rapa L. var Silvestris in atmosfera protettiva 68
sac A and nis A genes are not always linked in Lactococcus lactis subsp. lactis strains 67
Atomic force microscopy analysis shows surface structure changesin carvacrol-treated bacterial cells 67
Differential viable count of mixed starter cultures of lactic acid bacteria in doughs by using modified Chalmers medium 66
Microbial succession during ripening of Naples-type salami, a southern Italy fermented sausage 63
Differentiation of Staphylococcus xylosus strains from italian sausages by antibiotyping and low frequency restriction fragment analysis of genomic DNA 63
Detection and characterization of a bacteriocin, garviecin L1-5, produced by Lactococcus garvieae isolated from raw cow’s milk 63
Preliminary study on the shelf life of minimally processed cantaloupe melon stored in protective atmosphere 63
Ecosistemi alimentari e microrganismi 63
Spoilage-related activity of Carnobacterium maltaromaticum strains in air-stored and vacuum-packed meat. 62
Characterization of halophilic Archaea isolated from different hypersaline ecosystems 61
Random amplified polymorphic DNA (RAPD) and amplified ribosomal DNA spacer polymorphism: powerful methods to differentiate Streptococcus thermophilus strains. 61
16S-23S rDNA Intergenic Spacer Region polymorphism of Lactococcus garviae, Lactococcus raffinolactis and Lactococcus lactis as revealed by PCR and nucleotide sequence analysis. 61
Bacterial populations and the volatilome associated to meat spoilage 61
Comparison of different starter systems for water-buffalo mozzarella cheese manufacture. 60
Rope-producing strains of Bacillus spp. from wheat bread and strategy for their control by lactic acid bacteria. 60
CHARACTERIZATION OF DAIRY ENTEROCOCCI BY RESTRICTION-ENDONUCLEASE AND RDNA FINGERPRINTING 60
Diversity and dynamics of communities of coagulase-negative staphylococci in traditional fermented sausages 59
Studio delle popolazioni microbiche della �Soppressata del Vallo di Diano�, un insaccato carneo fermentato della Campania 59
Selection and Use of Phytate-Degrading LAB to Improve Cereal-Based Products by Mineral Solubilization During Dough Fermentation 59
Monitoring of microbial metabolites and bacterial diversity in beef stored in different packaging conditions. 59
Ecofisiologia dei microrganismi negli alimenti 59
Influence of modified atmosphere packaging on the chilled shelf-life of gutted farmed bass (Dicentrarchus labrax) 58
Antimicrobial activity of a nisin-activated plastic film for food packaging 58
"Utilizzo di cereali micorrizati nelle produzioni lattiero casearie bovine e bufaline campane (CEREAMICO)" PSR Campania 2007/2013- Mis. 124. 58
Strain-level diversity analysis of Pseudomonas fragi after in situ pangenome reconstruction shows distinctive spoilage-associated metabolic traits clearly selected by different storage conditions 58
Aspetti microbiologici e sensoriali della salsiccia fresca confezionata in atmosfera modificata 57
Development of a specific Real-Time PCR assay for the detection of Brochothrix thermosphacta in fresh and spoiled raw meat. 57
Monitoring lactic acid bacteria strains during "cacioricotta" cheese production by restriction endonucleases analysis and pulsed-field gel electrophoresis. 57
Technological properties and bacteriocins production by Lactobacillus curvatus 54M16 and its use as starter culture for fermented sausage manufacture 57
A multiple strain starter for water-buffalo Mozzarella cheese manufacture. 56
Molecular identification of mesophilic and psychrotrophic bacteria from raw cow’s milk 56
Antimicrobial packaging to retard the growth of spoilage bacteria and to reduce the release of volatile metabolites in meat stored under vacuum at 1°C 56
Biotyping of Streptococcus thermophilus strains by DNA fingerprinting. 55
Effect of proteolytic starter cultures as leavening agents of pizza dough 54
Different molecular types of Pseudomonas fragi have the same overall behaviour as meat spoilers 54
Characterization in the archaeological excavation site of heterotrophic bacteria and fungi of deteriorated wall painting of Herculaneum in Italy 54
Overlap of spoilage-associated microbiota between meat and the meat processing environment in small-scale and large-scale retail distributions 54
PCR detection of staphylococcal enterotoxin genes in Staphylococcus spp. strains isolated from meat and dairy products. Evidence for new variants of seG and seI in S. aureus AB-8802 53
Identification and differentiation of Staphylococcus carnosus and Staphylococcus simulans by species-specific PCR assays. 53
Conditions for conjugative transposon transfer in Lactococcus lactis 53
Potential probiotic Lactobacillus strains from fermented sausages: Further investigations on their probiotic properties 52
Changes in the spoilage-related microbiota of beef during refrigerated storage under different packaging conditions 51
Protease and esterase activity of staphylococci 51
Exploring the sources of bacterial spoilers in beefsteaks by culture-independent high-throughput sequencing 51
Biochemical and sensory characteristics of traditional fermented sausages of Vallo di Diano (Southern Italy) as affected by the use of starter cultures 50
Mesophilic and psychrotrophic bacteria from meat and their spoilage potential in vitro and in beef 50
Coating-activation and antimicrobial efficacy of different polyethylene films with a nisin-based solution 50
Proteolytic activity of Staphylococcus xylosus strains on pork myofibrillar and sarcoplasmic proteins and use of selected strains in the production of “Naples type” salami. 49
Comparison of statistical methods for identification of Streptococcus thermophilus, Enterococcus faecalis, and Enterococcus faecium from Randomly Amplified Polymorphic DNA Patterns. 49
Presence of non-functional nisin genes in Lactococcus lactis subsp. lactis isolated from natural starters. 49
Fluorescence in situ hybridisation detection of Lactobacillus plantarum group on olives to be used in natural fermentations 49
Development of spoilage microbiota in beef stored in nisin-activated packaging 48
Conjugal transfer of plasmid-borne bacteriocin production in Enterococcus faecalis 226NWC. 47
Bacillus cereus e Alimenti 47
Rapid and reliable identification of Staphylococcus equorum strains by a PCR assay targeting on sodA gene 46
Shelf-life of Brassica rapa L. var. silvestris in Modified Atmosphere Packaging. 45
Isolation of Saccharomyces cerevisiae strains from different food matrices and their preliminary selection for a potential use as probiotics 45
Shelf-life of Brassica Rapa L. var Silvestris in Protective Atmosphere Packaging 45
Specific detection of Leuconostoc mesenteroides subsp. mesenteroides with DNA primers identified by random amplified polymorphic DNA (RAPD) analysis 44
Effetto dell'irraggiamento sulla shelf-life dei tartufi confezionati in atmosfera modificata 44
Detection of Microbial Phytases from bakery products and preliminary evaluation of their effects on mineral solubility during dough - fermentation 44
Shelf-life della spigola fresca confezionata in atmosfera protettiva 44
Associate Editor 44
Associate Editor 43
Totale 6.510
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Categoria #
all - tutte 30.265
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 30.265
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/202091 0 0 0 0 0 0 0 0 0 0 0 91
2020/2021749 23 57 96 67 82 113 65 32 77 27 63 47
2021/2022876 15 3 1 16 7 30 15 33 129 89 235 303
2022/2023981 155 98 31 84 144 120 29 86 154 32 35 13
2023/2024697 36 108 75 53 31 107 19 70 21 18 105 54
2024/20253.169 206 207 27 20 107 187 393 191 266 303 1.062 200
Totale 7.992