FASOLATO, LUCA
 Distribuzione geografica
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Continente #
NA - Nord America 8.680
EU - Europa 8.602
AS - Asia 3.490
AF - Africa 909
SA - Sud America 868
OC - Oceania 87
Continente sconosciuto - Info sul continente non disponibili 52
Totale 22.688
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Nazione #
US - Stati Uniti d'America 8.253
IT - Italia 5.981
SG - Singapore 1.022
CN - Cina 692
HK - Hong Kong 581
BR - Brasile 559
NL - Olanda 378
DE - Germania 273
FI - Finlandia 272
VN - Vietnam 253
FR - Francia 168
PL - Polonia 168
RU - Federazione Russa 165
UA - Ucraina 136
GB - Regno Unito 123
SE - Svezia 115
IN - India 81
ES - Italia 79
AR - Argentina 66
CI - Costa d'Avorio 66
CH - Svizzera 55
IE - Irlanda 52
MX - Messico 50
AT - Austria 49
TR - Turchia 46
JP - Giappone 44
BE - Belgio 42
IQ - Iraq 42
ID - Indonesia 41
CA - Canada 40
ZA - Sudafrica 39
EC - Ecuador 38
CO - Colombia 37
PK - Pakistan 36
UZ - Uzbekistan 36
AO - Angola 35
NO - Norvegia 35
TH - Thailandia 35
AL - Albania 34
AE - Emirati Arabi Uniti 33
LB - Libano 32
MA - Marocco 32
PY - Paraguay 31
CZ - Repubblica Ceca 30
CL - Cile 29
GE - Georgia 29
BD - Bangladesh 28
KG - Kirghizistan 28
AU - Australia 27
DK - Danimarca 27
KH - Cambogia 27
MR - Mauritania 27
UG - Uganda 27
BA - Bosnia-Erzegovina 26
EG - Egitto 26
SA - Arabia Saudita 26
VE - Venezuela 26
BB - Barbados 25
IS - Islanda 25
NI - Nicaragua 25
AZ - Azerbaigian 24
BZ - Belize 24
GA - Gabon 24
KE - Kenya 24
LU - Lussemburgo 24
MN - Mongolia 24
BO - Bolivia 23
BW - Botswana 23
CG - Congo 23
CW - ???statistics.table.value.countryCode.CW??? 23
CY - Cipro 23
EE - Estonia 23
IR - Iran 23
PA - Panama 23
AD - Andorra 22
BY - Bielorussia 22
DZ - Algeria 22
GT - Guatemala 22
KZ - Kazakistan 22
LV - Lettonia 22
LY - Libia 22
ME - Montenegro 22
ML - Mali 22
MY - Malesia 22
PH - Filippine 22
SI - Slovenia 22
SN - Senegal 22
TN - Tunisia 22
UY - Uruguay 22
BG - Bulgaria 21
CM - Camerun 21
CR - Costa Rica 21
GN - Guinea 21
GR - Grecia 21
HR - Croazia 21
KR - Corea 21
MK - Macedonia 21
NE - Niger 21
NP - Nepal 21
RO - Romania 21
Totale 21.692
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Città #
Fairfield 1.050
Ashburn 719
Chandler 691
Singapore 628
Milan 627
Hong Kong 559
Woodbridge 558
Ann Arbor 557
Houston 534
Rome 432
Wilmington 391
Cambridge 354
Seattle 351
Jacksonville 313
Padova 276
Santa Clara 235
Beijing 227
Boardman 208
Princeton 161
Turin 151
Naples 144
Roxbury 121
Medford 118
Bytom 115
Florence 112
San Diego 112
Helsinki 109
Dong Ket 105
Bologna 104
Los Angeles 91
Genoa 89
Des Moines 88
Munich 86
Nanjing 82
Bari 76
Abidjan 61
Ho Chi Minh City 59
Trieste 54
Buffalo 47
New York 47
São Paulo 43
Dublin 42
Redondo Beach 42
Guangzhou 39
Parma 39
Verona 39
Chicago 37
Palermo 37
Turku 37
Tashkent 34
Padua 33
Vienna 33
Catania 32
Monza 30
Warsaw 30
Modena 29
Venice 28
Bergamo 27
Brescia 27
Cagliari 27
Kampala 27
Luanda 27
Dallas 26
Phnom Penh 26
Hefei 25
Shenyang 25
Tbilisi 25
Brussels 24
Managua 24
Ulan Bator 24
Baku 23
Bridgetown 23
Hanoi 23
Libreville 23
London 23
Panama City 23
Perugia 23
Andorra la Vella 22
Bamako 22
Bishkek 22
Brooklyn 22
Dakar 22
Hebei 22
Nouakchott 22
Paris 22
Kigali 21
Lusaka 21
Nairobi 21
Conakry 20
Cotonou 20
Niamey 20
Riga 20
Willemstad 20
Amman 19
Amsterdam 19
Minsk 19
Pisa 19
Reggio Emilia 19
Tokyo 19
Harare 18
Totale 12.412
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Nome #
Valutazione del rischio Bacillus cereus nella preparazione domestica dell’insalata di riso. Risultati preliminari 3.359
β-lattamasi a spettro esteso (ESBL) ed AmpC in Escherichia coli isolati da carcasse di pollo. 1.756
Effect of breast myopathies on quality and microbial shelf life of broiler meat 308
Storage test su succo di mela trattato con ultrasuoni 296
Utilizzo di vaccini con adjuvante oleoso nei confronti della Lattococcosi (Lactococcus garvieae) della trota iridea (Oncorhynchus mykiss) 246
Agricultural by-products with bioactive effects: A multivariate approach to evaluate microbial and physicochemical changes in a fresh pork sausage enriched with phenolic compounds from olive vegetation water 229
Using a concentrate of phenols obtained from olive vegetation water to preserve chilled food: Two case studies - ITALIAN JOURNAL OF FOOD SAFETY 219
Caratterizzazione della proteasi termostabile AprX in ceppi di Pseudomonas fluorescens e impatto sulla shelf-life dei prodotti lattiero-caseari: risultati preliminari 211
Etichette ingannevoli? Alcune riflessioni 207
A genomic and transcriptomic approach to investigate the blue pigment phenotype in Pseudomonas fluorescens 206
Microbial dynamics during shelf-life of industrial Ricotta cheese and identification of a Bacillus strain as a cause of a pink discolouration 205
Assessing the occurrence and transfer dynamics of ESBL/pAmpC-producing Escherichia coli across the broiler production pyramid 201
Ultrasonic inactivation of microorganisms: A compromise between lethal capacity and sensory quality of milk 194
Contribution of natural milk culture to microbiota, safety and hygiene of raw milk cheese produced in alpine malga 187
A multi-omics approach to evaluate the quality of milk whey used in ricotta cheese production 182
Characterisation of the thermostable protease AprX in strains of Pseudomonas fluorescens and impact on the shelf-life of dairy products: Preliminary results 174
Tracking the blue: A MLST approach to characterise the Pseudomonas fluorescens group 172
Antimicrobial and magnetically removable tannic acid nanocarrier: A processing aid for Listeria monocytogenes treatment for food industry applications 169
Application of Nonparametric Multivariate Analyses to the Authentication of Wild and Farmed European Sea Bass (Dicentrarchus labrax). Results of a Survey on Fish Sampled in the Retail Trade 167
Edible processed insects from e-commerce: Food safety with a focus on the Bacillus cereus group 166
Use of Near-Infrared Spectroscopy for Fast Fraud Detection in Seafood: Application to the Authentication of Wild European Sea Bass (Dicentrarchus labrax) 164
Application of near-infrared spectroscopy for frozen-thawed characterization of cuttlefish (Sepia officinalis) 159
Sensory evaluation of sea bass (Dicentrarchus labrax L.) fed two diets differing in fat content 157
Addition of phenols compounds to meat dough intended for salami manufacture and its antioxidant effect 154
Depuration processes affect the Vibrio community in the microbiota of the Manila clam, Ruditapes philippinarum 154
Assessment of chicken breast shelf life based on bench-top and portable near-infrared spectroscopy tools coupled with chemometrics 153
Effect of triploidy on quality traits of shi drum (Umbrina cirrosa L.) until the second rearing year 152
Aeromonas 152
Use of near infrared spectroscopy and chemometrics to evaluate the shelf-life of cloudy sonicated apple juice 152
Use of near infrared spectroscopy coupled with chemometrics for fast detection of irradiated dry fermented sausages 151
Molecular Typing of Vibrio parahaemolyticus Strains Isolated from Mollusks in the North Adriatic Sea 149
Edible insects and young adults in a north-east Italian city an exploratory study 148
Colloidal Iron Oxide Formulation for Equine Hoof Disinfection 147
Foodstuff authentication from spectral data: toward a species-independent discrimination between fresh and frozen-thawed fish samples 146
Comparison of Visible and Near-Infrared Reflectance Spectroscopy to Authenticate Fresh and Frozen-thawed Swordfish (Xiphias gladius L) 145
Effect of dietary fat level on carcass traits and flesh quality of European Sea Bass (Dicentrarchus labrax) from mariculture 145
Effect of the partial replacement of fish meal and oil by vegetable products on performance and quality traits of juvenile shi drum (Umbrina cirrosa L.) 143
Aeromonas spp.: ubiquitous or specialised bugs? 143
Effect of phenols extracted from a by-product of the oil mill on the shelf-life of raw and cooked fresh pork sausages in the absence of chemical additives 142
Dietary supplementation with olive polyphenols in rainbow trout: effects on growth and fillet quality 141
Polyphenols from olive mill waste affect biofilm formation and motility inEscherichia coli K-12 135
Chapter 2 – Pseudomonas and Related Genera 133
The globalized fish Industry: Employing DNA-barcoding and NIRS technology to combat counterfeiting and safeguard traditional agro-food products 132
VIBRIO TRENDS IN THE ECOLOGY OF VENICE LAGOON 132
Analysis of process factors of dry fermented salami to control Listeria monocytogenes 132
Occurrence of enteric viruses in shellfish and relation to climatic-environmental factors 131
Storage test on apple juice after ultrasound treatment 129
Determination of Microbial Diversity of Aeromonas Strains onthe Basis of Multilocus Sequence Typing, Phenotype, andPresence of Putative Virulence Genes 128
Tracking the blue: MLST and phenotypic characterisation of Pseudomonas fluorescens strains isolated from food 128
Volatile compounds and microbial development in sonicated cloudy apple juices: Preliminary results 128
Effects of stocking density on the growth and flesh quality of rainbow trout (Oncorhynchus mykiss) reared in a low-tech aquaponic system 128
Authenticating Production Origin of Wild and Farmed Sea Bass (Dicentrarchuslabrax) by Infrared Spectroscopy NIRS (Near Infrared ReflectanceSpectroscopy) 127
Enlightening mineral iron sensing in Pseudomonas fluorescens by surface active maghemite nanoparticles: Involvement of the OprF porin 127
A multivariate statistical approach to identify the factors influencing the grayanotoxin content of Italian Rhododendron honey 127
Food fraud and mislabeling: development of a Real-Time PCR for rapid identification of Octopus vulgaris 126
Effect of ultrasound alone or ultrasound coupled with CO2 on the chemical composition, cheese-making properties and sensory traits of raw milk 125
Combining Culture-Dependent and Culture-Independent Methods: New Methodology Insight on the Vibrio Community of Ruditapes philippinarum 125
Determinazione degli elementi minerali in pesci marini allevati nel Nord Adriatico. 124
Cold chain and consumers’ practices: exploratory results of focus group interviews 124
Valutazione del profilo aminoacidico corporeo in ombrine (Umbrina cirrosa L.) alimentate con diete a diverso rapporto lipidi/carboidrati 122
Multispectral data classification using similarity factors 122
Data Fusion for Food Authentication: Fresh/Frozen–Thawed Discrimination in West African Goatfish (Pseudupeneus prayensis) Fillets 121
H2O2 Tolerance in Pseudomonas Fluorescens: Synergy between Pyoverdine-Iron(III) Complex and a Blue Extracellular Product Revealed by a Nanotechnology-Based Electrochemical Approach 120
High-resolution characterisation of ESBL/pAmpC-producing Escherichia coli isolated from the broiler production pyramid. 119
Genotypic and phenotypic diversity of Pediococcus pentosaceus strains isolated from food matrices and characterisation of the penocin operon 118
Understanding the association of Escherichia coli with diverse macroalgae in the lagoon of Venice 117
Nano-immobilized flumequine with preserved antibacterial efficacy 116
Use of a portable near-infrared tool for rapid on-site inspection of freezing and hydrogen peroxide treatment of cuttlefish (Sepia officinalis) 115
An Iron Shield to Protect Epigallocatehin-3-Gallate from Degradation: Multifunctional Self-Assembled Iron Oxide Nanocarrier Enhances Protein Kinase CK2 Intracellular Targeting and Inhibition 114
Dossier: Salmone affumicato pro e contro 113
Occurrence and molecular characterisation of Vibrio parahaemolyticus in crustaceans commercialised in Venice area, Italy 111
Versatile nano-platform for tailored immuno-magnetic carriers 111
Employment of phenolic compounds from olive vegetation water in broiler chickens: Effects on gut microbiota and on the shelf life of breast fillets 111
Addizione di un estratto di polifenoli ottenuto dall’acqua di vegetazione del frantoio ad un impasto di salame. Valutazione preliminare dell’effetto antiossidante sul prodotto pre-affettato e confezionato in atmosfera protettiva 110
Preliminary findings on the effect of light-oxidation on Asiago d'allevo vecchio protected designation of origin cheese 109
CHARACTERIZATION OF BLUE PSEUDOMONAS FLUORESCENS THROUGH NEAR-INFRARED SPECTROSCOPY 109
XXV CONGRESSO NAZIONALE ITALIANO DI ENTOMOLOGIA 109
Fast and Green Method to Control Frauds of Geographical Origin in Traded Cuttlefish Using a Portable Infrared Reflective Instrument 109
Characterization of the archaeal community in foods: The neglected part of the food microbiota 108
Behind the scenes of taste: an exploratory study of non-compliance in Italian artisanal bakery and pastry laboratories 108
Application of near-infrared spectroscopy as at line method for the evaluation of histamine in tuna fish (Thunnus albacares) 107
Phenols extract from olive vegetation water (PEOW) as ingredient in raw sausages and salami 106
Dissection of spoilage phenotypes of Pseudomonas fluorescens in food matrices using a transcriptomic approach. 106
Recycling of waste: effect of polyphenols extract from olive oil water waste on Listeria monocytogenes and possible use as natural preservative in food 104
Interactions between prokaryotic polysaccharides and colloidal magnetic nanoparticles for bacteria removal: A strategy for circumventing antibiotic resistance 103
MLSA (MULTILOCUS SEQUENCE ANALYSIS) APPROACH TO IDENTIFY VIBRIOS ISOLATED FROM SHELLFISH, VENICE LAGOON, ITALY 103
Impiego di una sonda Vis/NIR in riflessione e di uno strumento monocromatore per la discriminazione tra prodotto ittico fresco e decongelato. 102
Influenze climaticoambientali sulla presenza di virus enterici in molluschi bivalvi. 101
Spectroscopic methods and machine learning modelling to differentiate table eggs from quails fed with different inclusion levels of silkworm meal 99
A bacterial ecology study to improve shelf life of food products: meat microflora in swine fed with polyphenols from olive mill waste 99
Use of ozone gas to limit the growth of molds and yeasts in the room of maturation of fresh cheeses. Preliminary results. 98
Applicazione della tecnica NIRS per la predizione del profilo acidico in due tipi di formaggio 95
Effect of myopathy occurrence on quality of broiler chicken breasts during storage 95
ADDITION OF AN AGRICULTURAL BY-PRODUCT RICH IN PHENOLS TO FEEDSTUFF TO INCREASE THE SHELF-LIFE OF MEAT 95
NON-DESTRUCTIVE NON TOUCH VISIBLE-NIR TRANSMITTANCE SPECTROSCOPY FOR IDENTIFICATION OF FRESH AND FROZEN-THAWED FISH 95
A Novel MLST Scheme For The Characterization Of Pseudomonas fluorescens Strains Isolated From Food Matrices 94
Insect-based products commercialized online: a snapshot of lipid oxidation and mineral content 92
AUTENTICAZIONE DI BRANZINI SELVATICI E ALLEVATI TRAMITE SPETTROSCOPIA DEL INFRAROSSO NIRs (NEAR INFRARED REFLECTANCE SPECTROSCOPY) 92
IL CONSUMATORE UTILIZZA DAVVERO LA DICHIARAZIONE NUTRIZIONALE? UNO STUDIO ESPLORATIVO 92
UTILIZZO DEGLI ULTRASUONI NELLA DEBATTERIZZAZIONE DEL LATTE: RISULTATI PRELIMINARI 91
Totale 18.653
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Categoria #
all - tutte 62.544
article - articoli 41.661
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 880
Totale 105.085
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20211.387 0 0 0 156 77 77 106 125 179 315 155 197
2021/20221.767 38 297 270 125 75 73 84 182 55 23 138 407
2022/20231.819 300 144 48 191 244 209 44 152 205 51 152 79
2023/20242.299 89 173 166 174 165 148 219 124 171 230 289 351
2024/20256.530 291 435 388 407 787 363 448 505 567 327 883 1.129
2025/20265.220 892 1.481 1.998 849 0 0 0 0 0 0 0 0
Totale 22.920