IRIS
VILLANI, FRANCESCO
 Distribuzione geografica
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Continente #
NA - Nord America 2.484
EU - Europa 1.485
AS - Asia 426
AF - Africa 16
SA - Sud America 16
OC - Oceania 4
Continente sconosciuto - Info sul continente non disponibili 2
Totale 4.433
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Nazione #
US - Stati Uniti d'America 2.419
IT - Italia 627
CN - Cina 270
UA - Ucraina 249
FI - Finlandia 132
IE - Irlanda 113
DE - Germania 110
SE - Svezia 101
CA - Canada 61
GB - Regno Unito 56
VN - Vietnam 38
NL - Olanda 30
FR - Francia 27
SG - Singapore 26
TR - Turchia 25
IN - India 23
BR - Brasile 10
CI - Costa d'Avorio 10
ES - Italia 8
IR - Iran 8
PK - Pakistan 8
BE - Belgio 6
ID - Indonesia 6
PL - Polonia 6
KR - Corea 5
PH - Filippine 5
AU - Australia 4
DZ - Algeria 4
EC - Ecuador 4
IQ - Iraq 4
JP - Giappone 4
BZ - Belize 3
CZ - Repubblica Ceca 3
GR - Grecia 3
RO - Romania 3
SI - Slovenia 3
EU - Europa 2
HU - Ungheria 2
RS - Serbia 2
TH - Thailandia 2
TW - Taiwan 2
AT - Austria 1
BY - Bielorussia 1
CL - Cile 1
CO - Colombia 1
EG - Egitto 1
MA - Marocco 1
MX - Messico 1
PT - Portogallo 1
RU - Federazione Russa 1
Totale 4.433
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Città #
Chandler 448
Jacksonville 289
Millbury 141
Princeton 130
Ashburn 107
Nanjing 91
Woodbridge 85
Houston 78
Napoli 78
Boston 73
Wilmington 70
Ann Arbor 69
Ottawa 59
Beijing 47
Naples 45
Dong Ket 37
Amsterdam 29
Salerno 28
Nanchang 23
Des Moines 22
Shenyang 22
Boardman 21
Seattle 21
Hebei 19
Tianjin 19
Norwalk 18
Rome 18
Washington 16
Redwood City 15
Falls Church 14
Izmir 14
Jiaxing 13
Kronberg 13
Orange 13
Ottaviano 11
San Paolo Bel Sito 10
Milan 9
Messina 8
Cagliari 7
Dublin 7
Indiana 7
Caserta 6
Castellammare Di Stabia 6
Changsha 6
Kunming 6
Montecorice 6
Singapore 6
Bologna 5
Bolzano 5
Chennai 5
Pune 5
Redmond 5
Stella Cilento 5
São Paulo 5
Yellow Springs 5
Acerra 4
Boydton 4
Catania 4
Dearborn 4
Eboli 4
Erice 4
Fairfield 4
Foggia 4
Hefei 4
Lanzhou 4
Lawrence 4
Osnabrück 4
Quito 4
Seoul 4
Basrah 3
Belize City 3
Boscoreale 3
Bucharest 3
Candia Lomellina 3
Castel Volturno 3
Cura Carpignano 3
Delhi 3
General Trias 3
Hangzhou 3
Helsinki 3
Istanbul 3
Lahore 3
Ljubljana 3
Lucknow 3
Mashhad 3
Molise 3
Palermo 3
Pisticci 3
Recife 3
Sant'agata De' Goti 3
Torino 3
Afyonkarahisar 2
Aksaray 2
Arzano 2
Bangalore 2
Barcelona 2
Berlin 2
Brisbane 2
Bydgoszcz 2
Centro 2
Totale 2.460
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Nome #
In vitro antimicrobial activity of essential oils from Mediterranean Apiaceae, Verbenaceae and Lamiaceae against foodborne pathogens and spoilage bacteria 131
The SIQUALTECA project: technological and probiotic characteristics of Lactobacillus and coagulase negative Staphylococcus strains as starter for fermented sausage manufacture 78
15th Workshop on Developments in the Italian PhD Research in Food Science, Technology and Biotechnology 78
Valutazione della shelf-life di melone di IV gamma: confronto tra le cultivar Harper e Proteo 77
Antimicrobial activity of Staphylococcus xylosus from Italian sausages against Listeria monocytogenes 74
Impact of Lactobacillus curvatus 54M16 on microbiota composition and growth of Listeria monocytogenes in fermented sausages 68
Proceedings of XXI Workshop on Developments in the Italian PhD Research in Food Science, Technology and Biotechnology 67
Antimicrobial activity of Myrtus communis L. water-ethanol extract against meat spoilage strains of Brochothrix thermosphacta and Pseudomonas fragi in vitro and in meat 66
Technological activities of Staphylococcus carnosus and Staphylococcus simulans strains isolated from fermented sausages 63
Selection of Lactobacillus strains from fermented sausages for their potential use as probiotics. 63
A combination of modified atmosphere and antimicrobial packaging to extend the shelf-life of beefsteaks stored at chill temperature 63
Biotyping of enterotoxigenic Staphylococcus aureus by enterotoxin gene cluster (egc) polymorphism and spa-typing analyses. 60
Antibiotic resistance of coagulase-negative staphylococci isolated from artisanal Naples-type salami 58
Genotyping of Streptococcus thermophilus evidenced by restriction analysis of ribosomal DNA 55
Lactic acid bacteria and their controversial role in fresh meat spoilage 53
Shelf-life of Brassica rapa L. var. silvestris in protective atmosphere packaging. 53
Isolation and technological properties of coagulase negative staphylococci from fermented sausages of Southern Italy. 52
Behaviour of Listeria monocytogenes during the traditional manufacture of water-buffalo Mozzarella cheese 51
Technological and molecular diversity of Lactobacillus plantarum strains isolated from naturally fermented sourdoughs 51
Antagonistic activity of lactic acid bacteria isolated from natural whey starters for water-buffalo mozzarella cheese manufacture. 50
Autochthonous Lactobacillus paracasei subsp. paracasei strains isolated from Caciocavallo cheese: identification and in-vitro investigation on potential probiotic and functional properties 50
Antilisterial activity of thermophilin 347, a bacteriocin produced by Streptococcus thermophilus 48
Selection and Use of Phytate-Degrading LAB to Improve Cereal-Based Products by Mineral Solubilization During Dough Fermentation 47
Physical properties and antimicrobial activity of bioactive film based on whey protein and Lactobacillus curvatus 54M16 producer of bacteriocins 47
16S-23S rDNA Intergenic Spacer Region polymorphism of Lactococcus garviae, Lactococcus raffinolactis and Lactococcus lactis as revealed by PCR and nucleotide sequence analysis. 46
Differential viable count of mixed starter cultures of lactic acid bacteria in doughs by using modified Chalmers medium 44
Spray-drying of bacteriocin-producing lactic acid bacteria 43
Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits 43
A minimally processed food: Brassica Rapa L. var Silvestris in atmosfera protettiva 43
Dynamics of bacterial communities during manufacture and ripening of traditional Caciocavallo of Castelfranco cheese in relation to cows' feeding 43
Characterization of halophilic Archaea isolated from different hypersaline ecosystems 42
Detection and characterization of a bacteriocin, garviecin L1-5, produced by Lactococcus garvieae isolated from raw cow’s milk 41
Characterization of strains of Leuconostoc mesenteroides by analysis of soluble whole-cell protein pattern, DNA fingerprinting and restriction of ribosomal DNA 41
Antimicrobial activity of a nisin-activated plastic film for food packaging 41
Bacterial populations and the volatilome associated to meat spoilage 41
Strain-level diversity analysis of Pseudomonas fragi after in situ pangenome reconstruction shows distinctive spoilage-associated metabolic traits clearly selected by different storage conditions 41
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 40
Development of a specific Real-Time PCR assay for the detection of Brochothrix thermosphacta in fresh and spoiled raw meat. 40
Valutazione della shelf-life di melone di IV gamma: confronto tra le cultivar Harper e Proteo 40
Activities of strains of Brochothrix thermosphacta in vitro and in meat 40
Ecofisiologia dei microrganismi negli alimenti 40
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 39
Fluorescence in situ hybridisation detection of Lactobacillus plantarum group on olives to be used in natural fermentations 39
Spoilage-related activity of Carnobacterium maltaromaticum strains in air-stored and vacuum-packed meat. 39
Diversity and dynamics of communities of coagulase-negative staphylococci in traditional fermented sausages 38
Effect of proteolytic starter cultures as leavening agents of pizza dough 38
A multiple strain starter for water-buffalo Mozzarella cheese manufacture. 38
Omics-based monitoring of microbial dynamics across the food chain for the improvement of food safety and quality 38
sac A and nis A genes are not always linked in Lactococcus lactis subsp. lactis strains 37
Proteolytic activity of lactococcal strains from water-buffalo Mozzarella starter cultures 37
Rope-producing strains of Bacillus spp. from wheat bread and strategy for their control by lactic acid bacteria. 37
Technological properties and bacteriocins production by Lactobacillus curvatus 54M16 and its use as starter culture for fermented sausage manufacture 37
Differentiation of Staphylococcus xylosus strains from italian sausages by antibiotyping and low frequency restriction fragment analysis of genomic DNA 36
Aspetti microbiologici e sensoriali della salsiccia fresca confezionata in atmosfera modificata 36
Development of spoilage microbiota in beef stored in nisin-activated packaging 36
Influence of modified atmosphere packaging on the chilled shelf-life of gutted farmed bass (Dicentrarchus labrax) 35
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 35
Potential probiotic Lactobacillus strains from fermented sausages: Further investigations on their probiotic properties 35
Detection of Microbial Phytases from bakery products and preliminary evaluation of their effects on mineral solubility during dough - fermentation 35
Different molecular types of Pseudomonas fragi have the same overall behaviour as meat spoilers 35
Atomic force microscopy analysis shows surface structure changesin carvacrol-treated bacterial cells 35
Microbial succession during ripening of Naples-type salami, a southern Italy fermented sausage 34
Characterization in the archaeological excavation site of heterotrophic bacteria and fungi of deteriorated wall painting of Herculaneum in Italy 34
Bacillus cereus e Alimenti 34
Biotyping of Streptococcus thermophilus strains by DNA fingerprinting. 33
Associate Editor 33
Identification and differentiation of Staphylococcus carnosus and Staphylococcus simulans by species-specific PCR assays. 32
Proteolytic activity of Staphylococcus xylosus strains on pork myofibrillar and sarcoplasmic proteins and use of selected strains in the production of “Naples type” salami. 32
Comparison of different starter systems for water-buffalo mozzarella cheese manufacture. 32
Comparison of statistical methods for identification of Streptococcus thermophilus, Enterococcus faecalis, and Enterococcus faecium from Randomly Amplified Polymorphic DNA Patterns. 32
Random amplified polymorphic DNA (RAPD) and amplified ribosomal DNA spacer polymorphism: powerful methods to differentiate Streptococcus thermophilus strains. 32
Rapid and reliable identification of Staphylococcus equorum strains by a PCR assay targeting on sodA gene 31
Conjugal transfer of plasmid-borne bacteriocin production in Enterococcus faecalis 226NWC. 31
CHARACTERIZATION OF DAIRY ENTEROCOCCI BY RESTRICTION-ENDONUCLEASE AND RDNA FINGERPRINTING 31
Changes in the spoilage-related microbiota of beef during refrigerated storage under different packaging conditions 30
Protease and esterase activity of staphylococci 30
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 30
Shelf-life of Brassica rapa L. var. silvestris in Modified Atmosphere Packaging. 29
Monitoring lactic acid bacteria strains during "cacioricotta" cheese production by restriction endonucleases analysis and pulsed-field gel electrophoresis. 29
Associate Editor 28
Biochemical and sensory characteristics of traditional fermented sausages of Vallo di Diano (Southern Italy) as affected by the use of starter cultures 27
Preliminary study on the shelf life of minimally processed cantaloupe melon stored in protective atmosphere 27
Bacteriocins in plastics 27
Behaviour of Brochothrix thermosphacta in presence of other meat spoilage microbial groups 26
Metagenome of beef during spoilage is enriched of specific strains of Pseudomonas spp., selected by the storage conditions. 26
"Utilizzo di cereali micorrizati nelle produzioni lattiero casearie bovine e bufaline campane (CEREAMICO)" PSR Campania 2007/2013- Mis. 124. 26
Enterocin 226 NWC, a bacteriocin produced by Enterococcus faecalis 226 active against Listeria monocytogenes. 25
Ecosistemi alimentari e microrganismi 25
Microbial metabolites and species diversity in beef stored in different packaging conditions 25
Coating-activation and antimicrobial efficacy of different polyethylene films with a nisin-based solution 25
Associate Editor 25
Studio delle popolazioni microbiche della �Soppressata del Vallo di Diano�, un insaccato carneo fermentato della Campania 24
Selezione e caratterizzazione di ceppi di Lactobacillus spp. da insaccati carnei fermentati per un loro potenziale impiego come probiotici 24
Associate Editor 24
Presence of non-functional nisin genes in Lactococcus lactis subsp. lactis isolated from natural starters. 23
Design and evaluation of specific primers for rapid and reliable identification of Staphylococcus xylosus strains isolated from dry fermented sausages. 23
Molecular identification of mesophilic and psychrotrophic bacteria from raw cow’s milk 23
Mesophilic and psychrotrophic bacteria from meat and their spoilage potential in vitro and in beef 23
Associate Editor 23
Nisin-producing organisms during traditional "Fior di latte" cheese-making monitored by Multiplex-PCR and PFGE analyses. 22
Totale 4.037
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Categoria #
all - tutte 15.020
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 15.020
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/201921 0 0 0 0 0 0 0 0 0 6 7 8
2019/2020500 168 6 55 0 59 10 17 3 5 20 66 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
2023/2024525 36 108 75 53 31 107 19 70 21 5 0 0
Totale 4.651