IRIS
RANDAZZO, CINZIA LUCIA
 Distribuzione geografica
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Continente #
NA - Nord America 6.801
EU - Europa 4.096
AS - Asia 2.482
SA - Sud America 418
AF - Africa 310
OC - Oceania 30
Continente sconosciuto - Info sul continente non disponibili 8
Totale 14.145
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Nazione #
US - Stati Uniti d'America 6.541
IT - Italia 1.754
SG - Singapore 1.415
IE - Irlanda 887
CN - Cina 856
UA - Ucraina 703
BR - Brasile 392
CA - Canada 250
RU - Federazione Russa 222
CI - Costa d'Avorio 147
DE - Germania 94
SN - Senegal 86
SE - Svezia 79
FR - Francia 68
GB - Regno Unito 51
FI - Finlandia 49
VN - Vietnam 43
NL - Olanda 35
TR - Turchia 30
CH - Svizzera 28
DZ - Algeria 24
IN - India 24
BE - Belgio 23
NG - Nigeria 20
UZ - Uzbekistan 20
ES - Italia 18
AT - Austria 16
AU - Australia 16
IR - Iran 16
NZ - Nuova Zelanda 14
PL - Polonia 12
PT - Portogallo 11
IQ - Iraq 10
LB - Libano 9
TN - Tunisia 9
CZ - Repubblica Ceca 8
EU - Europa 8
JP - Giappone 8
AR - Argentina 7
BD - Bangladesh 7
MA - Marocco 7
ZA - Sudafrica 7
GR - Grecia 6
MX - Messico 6
NO - Norvegia 6
PK - Pakistan 6
BG - Bulgaria 5
UY - Uruguay 5
VE - Venezuela 5
AZ - Azerbaigian 4
EC - Ecuador 4
KR - Corea 4
BO - Bolivia 3
BY - Bielorussia 3
EG - Egitto 3
HK - Hong Kong 3
HR - Croazia 3
KZ - Kazakistan 3
MT - Malta 3
NP - Nepal 3
TH - Thailandia 3
AE - Emirati Arabi Uniti 2
AL - Albania 2
AO - Angola 2
CO - Colombia 2
CR - Costa Rica 2
KE - Kenya 2
KG - Kirghizistan 2
LY - Libia 2
OM - Oman 2
PH - Filippine 2
AM - Armenia 1
BH - Bahrain 1
DK - Danimarca 1
DO - Repubblica Dominicana 1
GA - Gabon 1
HU - Ungheria 1
IL - Israele 1
IS - Islanda 1
KH - Cambogia 1
LT - Lituania 1
MD - Moldavia 1
ME - Montenegro 1
MN - Mongolia 1
MY - Malesia 1
PA - Panama 1
PS - Palestinian Territory 1
QA - Qatar 1
RO - Romania 1
RS - Serbia 1
SA - Arabia Saudita 1
SI - Slovenia 1
SK - Slovacchia (Repubblica Slovacca) 1
SY - Repubblica araba siriana 1
Totale 14.145
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Città #
Santa Clara 1.271
Chandler 902
Dublin 870
Singapore 820
Jacksonville 676
Catania 386
Boardman 382
Houston 306
Chicago 286
Lawrence 231
Cambridge 226
Andover 225
Ashburn 224
Nanjing 207
Toronto 191
Civitanova Marche 152
Abidjan 147
Des Moines 114
San Mateo 114
Dakar 86
Wilmington 84
Nanchang 76
Milan 75
Palermo 67
Changsha 58
Council Bluffs 58
Saint Petersburg 58
Hebei 50
Shenyang 48
Ottawa 47
Messina 45
Hefei 40
Dong Ket 39
New York 38
Jiaxing 36
Misterbianco 36
Bremen 35
Naples 34
Los Angeles 33
Rome 33
Beijing 28
Tianjin 26
Helsinki 25
Lappeenranta 24
São Paulo 22
Abuja 20
Moscow 20
Bari 19
Brussels 18
Seattle 18
The Dalles 18
Washington 18
Carbonia 17
Istanbul 17
Leawood 17
Norwalk 17
Rio de Janeiro 17
Hangzhou 15
Pune 15
Redwood City 14
Turin 13
Guangzhou 12
Belo Horizonte 11
Molise 11
Paternò 11
Taizhou 11
Augusta 10
Jinan 10
Quadri 10
San Filippo del Mela 10
San Francisco 10
Ardabil 9
Den Haag 9
Falls Church 9
Kunming 9
Modena 9
Ningbo 9
Padova 9
Vicenza 9
Amsterdam 8
Changchun 8
London 8
Sétif 8
Viçosa 8
Liberty Lake 7
Modica 7
Parma 7
Ann Arbor 6
Baghdad 6
Brasília 6
Calascibetta 6
Cesena 6
Curitiba 6
Dearborn 6
Dronten 6
Goiânia 6
Marseille 6
Shanghai 6
Zhengzhou 6
Aci Catena 5
Totale 9.520
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Nome #
Effect of sequential inoculum of beta-glucosidase positive and probiotic strains on brine fermentation to obtain low salt sicilian table olives 379
Impiego del pastazzo come ammendante 149
Analisi microbiologiche e identificazione di batteri lattici in insalate di IV gamma 116
Impiego di colture starter per la fermentazione di olive da tavola trattate con caolino e poltiglia bordolese. 112
Effects of Microencapsulated Blend of Organic Acids and Essential Oils as Feed Additive on Quality of Chicken Breast Meat 100
Probiotic features of Lactobacillus strains isolated from Ragusano and Pecorino Siciliano cheeses 94
Constructed wetlands combined with disinfection systems for removal of urban wastewater contaminants 94
Characterization of bioactive Leuconostoc mesenteroides producing bacteriocin strains isolated from camel’s and goat’s Algerian raw milks 94
Caratterizzazione fenotipica e genotipica di lieviti e batteri lattici isolati da lievito naturale per Panettone. (Phenotypic and genotypic characterization of lactic acid bacteria and yeasts from sourdough for Panettone production) 90
Exploitation of lactic acid bacteria and yeasts in traditional Sicilian sourdough 90
Detection of vaginal lactobacilli as probiotic candidates 89
Antibiotic resistance and microbial indicator removals in a constructed wetland treating wastewater for agricultural reuse 89
An alkaline beta-glucosidase isolated from an olive brine strain of Wickerhamomyces anomalus 87
A clinical pilot study on the effect of the probiotic Lacticaseibacillus rhamnosus TOM 22.8 strain in women with vaginal dysbiosis 87
Biological control of peach fungal pathogens by commercial products and indigenous yeast 82
Application of molecular approach to study lactic acid bacteria in artisanal cheeses 81
Attività amminopeptidasica di ceppi di batteri lattici isolati da formaggio Pecorino Siciliano 81
Dietary supplementation of tannin-extracts to lambs: Effects on meat fatty acids composition and stability and on microbial characteristics 81
Sicurezza dei ceppi probiotici 80
Bacterial biota of women with bacterial vaginosis treated with lactoferrin: an open prospective randomized trial 80
Application of PCR-DGGE and cloning analysis to study bacterial population in minimally processed vegetables 78
Effect of lactoferrin on vaginal microbiota of women with bacterial vaginosis 78
Application of PCR-DGGE and cloning analysis to study bacterial population in minimally processed vegetables 78
Adjunct culture of non-starter lactic acid bacteria for the production of provola dei nebrodi PDO cheese: In vitro screening and pilot-scale cheese-making 78
Studio della capacità di ceppi di Lactobacillus plantarum di ridurre la concentrazione dell’ocratossina A in Malvasia delle Lipari 76
Artisanal and experimental Pecorino Siciliano cheese: microbial dynamics during manufacture assessed by culturing and PCR-DGGE analyses 76
Beneficial Effects of Pomegranate Peel Extract and Probiotics on Pre-adipocyte Differentiation 76
Melatonin loaded hybrid nanomedicine: DoE approach, optimization and in vitro study on diabetic retinopathy model 75
Effect of goat and sheep biofilm on microbiota and on volatile organic component of Lben, used for the Bouhezza cheese making 75
Il pecorino tradizionale come fonte di lattobacilli probiotici 74
Confettura di pesche probiotica: effetto di Lactobacillus rhamnosus sulle caratteristiche chimico-fisiche durante la shelf-life 74
Analysis of the Microbial Intestinal Tract in Broiler Chickens during the Rearing Period 74
Oral Intake of the Commercial Probiotic Blend Synbio® for the Management of Vaginal Dysbiosis 73
Application of PCR-DGGE analysis to reveal pathogens in minimally processed vegetables 73
SHELF-LIFE OF CHINESE CABBAGE (BRASSICA CAMPESTRIS L. SSP. PEKINENSIS LOUR.) PACKAGED IN ORDINARY ATMOSPHERE 73
Effect of different tannin-extracts as dietary supplementation on fatty acids and microbial composition of lamb meat 73
Caratterizzazione fenotipica e genotipica di lieviti e batteri lattici isolati da lievito naturale per il panettone 73
Application of culture-indipendent methid for monitoring growth/survival of Listera in MPV products packed in modofied atmosphere 72
Effect of probiotic Lactobacillus reuteri on gastrointestinal microbiota modulation and on clinical symtoms in patients with SNAS allergy. 72
Biological control of peach fungal pathogens by antagonistic microorganisms , Chiriotti ISSN 2006 72
Survival of Lactobacillus rhamnosus strains inoculated in cheese matrix during simulated human digestion 72
Effect of olive by-products feed supplementation on physicochemical and microbiological profile of Provola cheese 71
Preliminary characterization of a beta-glucosidase from a Pichia anomala yeast strain of olive brine 71
Effects of selected bacterial cultures on safety and sensory traits of Nocellara Etnea olives produced at large factory scale 71
Addition of selected starter/non-starter lactic acid bacterial inoculums to stabilise PDO Pecorino Siciliano cheese production 71
Coating Lacticaseibacillus rhamnosus GG in Alginate Systems: an Emerging Strategy Towards Improved Viability in Orange Juice 70
Olive mill wastewater as renewable raw materials to generate high added-value products for agro-food industries. 70
Topical administration of melatonin-loaded lipid-polymer hybrid nanoparticles for posterior segment eye diseases 70
Yeast dynamics during the fermentation of brined green olives treated in the field with kaolin and Bordeaux mixture to control the olive fruit fly 69
Biological control of peach fungal pathogens by antagonistic microorganisms 69
CARATTERIZZAZIONE DI CEPPI MICROBICI COME STRUMENTO DI INNOVAZIONE DI PRODOTTO E DI PROCESSO PER LE INDUSTRIE AGROALIMENTARI 69
Enterococcus spp. in Ragusano PDO and Pecorino Siciliano cheese types: A snapshot of their antibiotic resistance distribution 69
Constructed wetland for winery wastewater treatment and irrigation reuse 69
A Comprehensive Study on Antibiotic Resistance among Coagulase-Negative Staphylococci (CoNS) Strains Isolated from Ready-to-Eat Food Served in Bars and Restaurants 68
Effetto di Lactobacillus rhamnosus sulle caratteristiche chimico-fisiche di confettura probiotica di pesche 68
Diagnosis and treatment of vulvovaginal candidiasis: A practical approach 68
La componente aromatica dei vini come discriminante delle cultivar Inzolia e Grecanico 67
Aspetti microbiologici del formaggio prodotto con latte crudo di capra Nicastrese. Osservazioni prleiminari 67
Application of culture indipendent method for monitoring growth/survival of Listeria in MPV products packed in a modified atmosphere 67
Protective Effect of Treated Olive Mill Wastewater on Target Bacteria and Mitochondrial Voltage-Dependent Anion-Selective Channel 1 66
Saccharomyces hybrids as a tool for improving the quality of Moscato di Siracusa DOC wine 66
Preliminary characterization of wild lactic acid bacteria and their abilities to produce flavour compounds in ripened model cheese system 66
Effect of molasses and dried orange pulp as sheep dietary supplementation on physico-chemical, microbiological and fatty acid profile of comisana ewe's milk and cheese 66
"Application of PCR-DGGE analysis to reveal pathogens in minimally processed vegetables” 66
Treatment of winery wastewater with a multistage constructedwetland system for irrigation reuse 66
Characterization of Bifidobacterium asteroides Isolates 66
specific spoilage organisms and shelf-life of green olives directly fermented in ready to sale packaged 65
Fermentation of Nocellara Etnea table olives by functional starter cultures at different low salt concentrations 65
Enhancing safety of model cheese using select probiotic Leuconostoc mesenteroides producing bacteriocin 65
Listeria innoucua growth in fresh cut mixed leaf salad paskaged in modified atmosphere 64
Studio preliminare sulla shelf-life di arance siciliane di IV gamma. Aspetti mirobiologici e sensoriali 64
Biological control of peach fungal pathogens by antagonistic microorganisms 64
Lactobacillus plantarum, specie dominante nei vini siciliani a fermentazione malolattica spontanea 64
Selection of β-glucosidase positive strains from naturally fermented table olives 64
Effects of different stress parameters on growth and on oleuropein-degrading abilities of Lactiplantibacillus plantarum strains selected as tailored starter cultures for naturally table olives 64
An Easy and Cheap Kiwi-Based Preparation as Vegetable Milk Coagulant: Preliminary Study at the Laboratory Scale 63
Survival of Lactobacillus rhamnosus in the upper gastro-intestinal tract 63
Selezione di lieviti starter per la produzione di Malvasia delle Lipari 63
Survival of potential probiotic lactobacilli used as adjunct cultures on Pecorino Siciliano cheese ripening and passage through the gastrointestinal tract of healthy volunteers. 63
Diversity, dynamics and activity of bacterial communities during production of an artisanal sicilian cheese as evaluated by 16S rRNA analysis 63
Occurrence, diversity, and persistence of antibiotic resistant enterococci in full-scale constructed wetlands treating urban wastewater in Sicily 63
Anthocyanin Effects on Vascular and Endothelial Health: Evidence from Clinical Trials and Role of Gut Microbiota Metabolites 62
Effect of wild strains used as starter cultures and adjunct cultures on the volatile compounds of the Pecorino cheese 62
Evaluation of Some Quality Parameters of Minimally Processed Violet and White-Type Cauliflowers 62
Survival of Lactobacillus rhamnosus probiotic strains in peach jam during storage at different temperatures. 62
Biological control of peach fungal pathogens by antagonistic microorganisms 62
Employ of Citrus By-product as Fat Replacer Ingredient for Bakery Confectionery Products 62
B-glucans from Grifola frondosa and Ganoderma lucidum in breast cancer: An example of complementary and integrative medicine 61
Confettura di pesche probiotica: effetto di Lactobacillus rhamnosus sulle caratteristiche chimico-fisiche durante la shelf-life 61
Cheese ripening: Quality, Safety and Health Aspects 61
The Wide Range of Antibiotic Resistance and Variability of Genotypic Profiles in Escherichia coli from Domestic Animals in Eastern Sicily 61
Olive mill wastewater fermented with microbial pools as a new potential functional beverage. 60
Killer toxin of Pichia anomala strains isolated from olive brine and active against human pathogens 60
Evaluation of antibiotic-resistant enterococci in constructed wetlands system for wastewater reuse in agricolture 60
Diversity of bacterial population of table olives assessed by PCR-DGGE analysis 60
Metabolomic and transcriptional profiling of oleuropein bioconversion into hydroxytyrosol during table olive fermentation by Lactiplantibacillus plantarum 60
La Malvasia delle Lipari: influenza di alcuni ceppi di lievito sui componenti volatili dell'aroma 59
Selezione di lieviti starter per la produzione di Malvasia delle Lipari (Selection of starter yeasts for Malvasia delle Lipari wine production) 59
“BIOLOGICAL CONTROLL OF PEACH FUNGAL PATHOGENS BY ANTAGONISTIC MICRORGANISMS” 59
Bacterial population of Pecorino Crotonese cheese and its influence in flavour formation. 59
Totale 7.535
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Categoria #
all - tutte 53.601
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 53.601
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020198 0 0 0 0 0 0 0 0 0 0 146 52
2020/20211.338 25 120 181 41 350 33 137 41 130 26 173 81
2021/20221.798 195 239 22 38 253 26 276 60 185 37 59 408
2022/20232.959 264 142 50 281 245 529 42 461 672 53 121 99
2023/20241.693 90 210 130 100 93 222 81 138 39 81 273 236
2024/20254.700 68 718 298 339 1.138 604 265 224 466 487 93 0
Totale 14.581