IRIS
VILLANI, FRANCESCO
 Distribuzione geografica
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Continente #
NA - Nord America 3.624
AS - Asia 3.618
EU - Europa 3.230
SA - Sud America 513
AF - Africa 84
OC - Oceania 8
Continente sconosciuto - Info sul continente non disponibili 5
Totale 11.082
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Nazione #
US - Stati Uniti d'America 3.473
SG - Singapore 2.044
RU - Federazione Russa 1.278
IT - Italia 822
CN - Cina 739
BR - Brasile 435
HK - Hong Kong 358
UA - Ucraina 260
VN - Vietnam 210
DE - Germania 185
FI - Finlandia 173
SE - Svezia 114
IE - Irlanda 109
CA - Canada 100
GB - Regno Unito 89
NL - Olanda 54
IN - India 53
FR - Francia 35
TR - Turchia 34
AR - Argentina 27
MX - Messico 27
BD - Bangladesh 26
ID - Indonesia 24
ES - Italia 21
EG - Egitto 19
PL - Polonia 19
IQ - Iraq 18
PK - Pakistan 16
ZA - Sudafrica 15
CI - Costa d'Avorio 13
KR - Corea 13
EC - Ecuador 12
JP - Giappone 11
LT - Lituania 11
MA - Marocco 11
BE - Belgio 10
CO - Colombia 10
IR - Iran 9
AT - Austria 7
KE - Kenya 7
PH - Filippine 7
AE - Emirati Arabi Uniti 6
AU - Australia 6
CL - Cile 6
CZ - Repubblica Ceca 6
HN - Honduras 6
SA - Arabia Saudita 6
TH - Thailandia 6
TW - Taiwan 6
DZ - Algeria 5
GR - Grecia 5
PE - Perù 5
RS - Serbia 5
UZ - Uzbekistan 5
VE - Venezuela 5
AL - Albania 4
IL - Israele 4
KZ - Kazakistan 4
PY - Paraguay 4
RO - Romania 4
SI - Slovenia 4
BO - Bolivia 3
BZ - Belize 3
MY - Malesia 3
NP - Nepal 3
UY - Uruguay 3
AF - Afghanistan, Repubblica islamica di 2
BB - Barbados 2
BY - Bielorussia 2
CH - Svizzera 2
CR - Costa Rica 2
CW - ???statistics.table.value.countryCode.CW??? 2
DO - Repubblica Dominicana 2
EU - Europa 2
GT - Guatemala 2
HU - Ungheria 2
LB - Libano 2
LY - Libia 2
MW - Malawi 2
PS - Palestinian Territory 2
TJ - Tagikistan 2
TT - Trinidad e Tobago 2
AM - Armenia 1
BG - Bulgaria 1
BS - Bahamas 1
CM - Camerun 1
CU - Cuba 1
ET - Etiopia 1
GA - Gabon 1
GE - Georgia 1
GF - Guiana Francese 1
GY - Guiana 1
HR - Croazia 1
IS - Islanda 1
JM - Giamaica 1
KW - Kuwait 1
LC - Santa Lucia 1
MD - Moldavia 1
ME - Montenegro 1
MG - Madagascar 1
Totale 11.065
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Città #
Singapore 922
Chandler 434
Hong Kong 358
Moscow 341
Jacksonville 290
Beijing 278
Ashburn 228
Santa Clara 143
Millbury 139
Princeton 127
Nanjing 91
Los Angeles 88
Woodbridge 86
Houston 83
Boston 81
Naples 78
Napoli 76
Ann Arbor 69
Wilmington 69
Hefei 65
Buffalo 64
Ho Chi Minh City 64
Dallas 60
Ottawa 59
Munich 52
The Dalles 41
São Paulo 40
Seattle 39
Rome 37
New York 35
Redondo Beach 35
Salerno 34
Dong Ket 33
Amsterdam 32
Hanoi 31
Boardman 23
Helsinki 23
Nanchang 23
Des Moines 22
Shenyang 22
Tianjin 20
Mexico City 19
Turku 19
Brooklyn 18
Hebei 18
Norwalk 18
Rio de Janeiro 18
Cairo 17
Chicago 17
Washington 17
Redwood City 15
Milan 14
Chennai 13
Falls Church 13
Jiaxing 13
Kronberg 13
Orange 13
Stockholm 13
Izmir 12
Montreal 12
Seoul 12
Toronto 12
Belo Horizonte 11
Frankfurt am Main 11
Messina 11
Ottaviano 11
Warsaw 11
Phoenix 10
San Paolo Bel Sito 10
Tokyo 10
Acerra 9
Brasília 9
Lahore 9
London 9
San Francisco 9
Delhi 8
Denver 8
Dhaka 8
Dublin 8
Falkenstein 8
Ninh Bình 8
Bologna 7
Cagliari 7
Changsha 7
Indiana 7
Pomigliano d'Arco 7
Portici 7
Quito 7
San Giuseppe Vesuviano 7
Atlanta 6
Biên Hòa 6
Campinas 6
Caserta 6
Castellammare Di Stabia 6
Crispano 6
Johannesburg 6
Kunming 6
Montecorice 6
Terni 6
Bolzano 5
Totale 5.450
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Nome #
In vitro antimicrobial activity of essential oils from Mediterranean Apiaceae, Verbenaceae and Lamiaceae against foodborne pathogens and spoilage bacteria 173
15th Workshop on Developments in the Italian PhD Research in Food Science, Technology and Biotechnology 163
Antimicrobial activity of Staphylococcus xylosus from Italian sausages against Listeria monocytogenes 156
The SIQUALTECA project: technological and probiotic characteristics of Lactobacillus and coagulase negative Staphylococcus strains as starter for fermented sausage manufacture 137
Impact of Lactobacillus curvatus 54M16 on microbiota composition and growth of Listeria monocytogenes in fermented sausages 133
Genotyping of Streptococcus thermophilus evidenced by restriction analysis of ribosomal DNA 131
Valutazione della shelf-life di melone di IV gamma: confronto tra le cultivar Harper e Proteo 131
Behaviour of Listeria monocytogenes during the traditional manufacture of water-buffalo Mozzarella cheese 129
Antilisterial activity of thermophilin 347, a bacteriocin produced by Streptococcus thermophilus 128
Shelf-life of Brassica rapa L. var. silvestris in protective atmosphere packaging. 127
Antibiotic resistance of coagulase-negative staphylococci isolated from artisanal Naples-type salami 121
Antimicrobial activity of Myrtus communis L. water-ethanol extract against meat spoilage strains of Brochothrix thermosphacta and Pseudomonas fragi in vitro and in meat 114
Physical properties and antimicrobial activity of bioactive film based on whey protein and Lactobacillus curvatus 54M16 producer of bacteriocins 114
Antagonistic activity of lactic acid bacteria isolated from natural whey starters for water-buffalo mozzarella cheese manufacture. 113
Spray-drying of bacteriocin-producing lactic acid bacteria 112
Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits 111
Proceedings of XXI Workshop on Developments in the Italian PhD Research in Food Science, Technology and Biotechnology 111
Proteolytic activity of lactococcal strains from water-buffalo Mozzarella starter cultures 110
Characterization in the archaeological excavation site of heterotrophic bacteria and fungi of deteriorated wall painting of Herculaneum in Italy 109
Activities of strains of Brochothrix thermosphacta in vitro and in meat 109
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 107
Biotyping of enterotoxigenic Staphylococcus aureus by enterotoxin gene cluster (egc) polymorphism and spa-typing analyses. 105
Dynamics of bacterial communities during manufacture and ripening of traditional Caciocavallo of Castelfranco cheese in relation to cows' feeding 105
Omics-based monitoring of microbial dynamics across the food chain for the improvement of food safety and quality 104
Conjugal transfer of plasmid-borne bacteriocin production in Enterococcus faecalis 226NWC. 103
Valutazione della shelf-life di melone di IV gamma: confronto tra le cultivar Harper e Proteo 103
Identificazione fenotipica e genotipica dei batteri lattici 103
Differentiation of Staphylococcus xylosus strains from italian sausages by antibiotyping and low frequency restriction fragment analysis of genomic DNA 102
sac A and nis A genes are not always linked in Lactococcus lactis subsp. lactis strains 101
Autochthonous Lactobacillus paracasei subsp. paracasei strains isolated from Caciocavallo cheese: identification and in-vitro investigation on potential probiotic and functional properties 101
A minimally processed food: Brassica Rapa L. var Silvestris in atmosfera protettiva 100
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 99
Technological activities of Staphylococcus carnosus and Staphylococcus simulans strains isolated from fermented sausages 99
Isolation and technological properties of coagulase negative staphylococci from fermented sausages of Southern Italy. 98
Atomic force microscopy analysis shows surface structure changesin carvacrol-treated bacterial cells 97
Lactic acid bacteria and their controversial role in fresh meat spoilage 96
Microbial succession during ripening of Naples-type salami, a southern Italy fermented sausage 96
Selection of Lactobacillus strains from fermented sausages for their potential use as probiotics. 96
CHARACTERIZATION OF DAIRY ENTEROCOCCI BY RESTRICTION-ENDONUCLEASE AND RDNA FINGERPRINTING 95
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 95
Monitoring lactic acid bacteria strains during "cacioricotta" cheese production by restriction endonucleases analysis and pulsed-field gel electrophoresis. 92
Preliminary study on the shelf life of minimally processed cantaloupe melon stored in protective atmosphere 91
Technological and molecular diversity of Lactobacillus plantarum strains isolated from naturally fermented sourdoughs 90
Ecosistemi alimentari e microrganismi 90
Aspetti microbiologici e sensoriali della salsiccia fresca confezionata in atmosfera modificata 90
Spoilage-related activity of Carnobacterium maltaromaticum strains in air-stored and vacuum-packed meat. 90
Effect of Plasma Activated Water and Sodium Caseinate Based Coating on the Quality of Minimally Processed Cherry Tomatoes during Storage 89
Comparison of different starter systems for water-buffalo mozzarella cheese manufacture. 89
Random amplified polymorphic DNA (RAPD) and amplified ribosomal DNA spacer polymorphism: powerful methods to differentiate Streptococcus thermophilus strains. 89
Monitoring of microbial metabolites and bacterial diversity in beef stored in different packaging conditions. 89
Exploring the sources of bacterial spoilers in beefsteaks by culture-independent high-throughput sequencing 89
Characterization of strains of Leuconostoc mesenteroides by analysis of soluble whole-cell protein pattern, DNA fingerprinting and restriction of ribosomal DNA 86
Molecular identification of mesophilic and psychrotrophic bacteria from raw cow’s milk 86
Coating-activation and antimicrobial efficacy of different polyethylene films with a nisin-based solution 86
Bacterial populations and the volatilome associated to meat spoilage 86
Overlap of spoilage-associated microbiota between meat and the meat processing environment in small-scale and large-scale retail distributions 86
Differential viable count of mixed starter cultures of lactic acid bacteria in doughs by using modified Chalmers medium 85
Influenza delle tecniche di conservazione sulla qualità e sicurezza microbiologica della carne bovina 83
Design of an active edible coating: Antimicrobial, physical, and sensory properties of sodium caseinate-guar gum blends enriched in essential oils 82
Studio delle popolazioni microbiche della �Soppressata del Vallo di Diano�, un insaccato carneo fermentato della Campania 82
Characterization of halophilic Archaea isolated from different hypersaline ecosystems 82
Diversity and dynamics of communities of coagulase-negative staphylococci in traditional fermented sausages 81
Conditions for conjugative transposon transfer in Lactococcus lactis 81
Potential probiotic Lactobacillus strains from fermented sausages: Further investigations on their probiotic properties 80
Mesophilic and psychrotrophic bacteria from meat and their spoilage potential in vitro and in beef 80
Influence of modified atmosphere packaging on the chilled shelf-life of gutted farmed bass (Dicentrarchus labrax) 79
Biochemical and sensory characteristics of traditional fermented sausages of Vallo di Diano (Southern Italy) as affected by the use of starter cultures 79
Selection and Use of Phytate-Degrading LAB to Improve Cereal-Based Products by Mineral Solubilization During Dough Fermentation 79
Detection and characterization of a bacteriocin, garviecin L1-5, produced by Lactococcus garvieae isolated from raw cow’s milk 78
Ecofisiologia dei microrganismi negli alimenti 78
Technological properties and bacteriocins production by Lactobacillus curvatus 54M16 and its use as starter culture for fermented sausage manufacture 78
Design of bioactive biopolymer coating based on Latilactobacillus curvatus 54M16 producer of bacteriocins to preserve the safety of minimally processed fennel 77
16S-23S rDNA Intergenic Spacer Region polymorphism of Lactococcus garviae, Lactococcus raffinolactis and Lactococcus lactis as revealed by PCR and nucleotide sequence analysis. 76
Antimicrobial activity of a nisin-activated plastic film for food packaging 76
Shelf-life della spigola fresca confezionata in atmosfera protettiva 76
Identification and differentiation of Staphylococcus carnosus and Staphylococcus simulans by species-specific PCR assays. 75
Rope-producing strains of Bacillus spp. from wheat bread and strategy for their control by lactic acid bacteria. 75
A multiple strain starter for water-buffalo Mozzarella cheese manufacture. 75
Effetto dell'irraggiamento sulla shelf-life dei tartufi confezionati in atmosfera modificata 73
Bacillus cereus e Alimenti 73
"Utilizzo di cereali micorrizati nelle produzioni lattiero casearie bovine e bufaline campane (CEREAMICO)" PSR Campania 2007/2013- Mis. 124. 73
Biotyping of Streptococcus thermophilus strains by DNA fingerprinting. 72
Isolation of Saccharomyces cerevisiae strains from different food matrices and their preliminary selection for a potential use as probiotics 72
Strain-level diversity analysis of Pseudomonas fragi after in situ pangenome reconstruction shows distinctive spoilage-associated metabolic traits clearly selected by different storage conditions 72
Effect of proteolytic starter cultures as leavening agents of pizza dough 71
Changes in the spoilage-related microbiota of beef during refrigerated storage under different packaging conditions 71
Development of a specific Real-Time PCR assay for the detection of Brochothrix thermosphacta in fresh and spoiled raw meat. 71
Proteolytic activity of Staphylococcus xylosus strains on pork myofibrillar and sarcoplasmic proteins and use of selected strains in the production of “Naples type” salami. 70
The occurrence of Bacillus Cereus in fast foods 70
Different molecular types of Pseudomonas fragi have the same overall behaviour as meat spoilers 69
Spoilage-related microbiota associated with chilled beef stored in air or vacuum pack 69
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 68
Shelf-life of Brassica rapa L. var. silvestris in Modified Atmosphere Packaging. 68
Microbial metabolites and species diversity in beef stored in different packaging conditions 68
Rapid and reliable identification of Staphylococcus equorum strains by a PCR assay targeting on sodA gene 66
Development of spoilage microbiota in beef stored in nisin-activated packaging 66
Decarboxylase gene expression and cadaverine and putrescine production by Serratia proteamaculans in vitro and in beef 66
Comparison of statistical methods for identification of Streptococcus thermophilus, Enterococcus faecalis, and Enterococcus faecium from Randomly Amplified Polymorphic DNA Patterns. 65
Shelf-life of Brassica Rapa L. var Silvestris in Protective Atmosphere Packaging 65
Presence of non-functional nisin genes in Lactococcus lactis subsp. lactis isolated from natural starters. 64
Totale 9.214
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Categoria #
all - tutte 37.108
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 37.108
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021402 0 0 0 0 0 102 65 30 75 24 63 43
2021/2022848 15 3 1 15 7 30 15 32 123 82 229 296
2022/2023953 152 95 30 82 138 116 29 84 152 30 33 12
2023/2024688 36 106 75 53 30 107 18 70 19 18 103 53
2024/20253.248 201 204 27 20 106 183 384 188 265 297 1.039 334
2025/20263.335 672 422 553 535 1.067 86 0 0 0 0 0 0
Totale 11.301