BALZAN, STEFANIA
 Distribuzione geografica
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Continente #
NA - Nord America 13.533
EU - Europa 11.370
AS - Asia 8.133
SA - Sud America 1.348
AF - Africa 1.286
Continente sconosciuto - Info sul continente non disponibili 249
OC - Oceania 137
Totale 36.056
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Nazione #
US - Stati Uniti d'America 12.799
IT - Italia 7.580
SG - Singapore 2.501
CN - Cina 1.478
VN - Vietnam 1.133
BR - Brasile 842
HK - Hong Kong 833
NL - Olanda 472
FR - Francia 430
DE - Germania 379
FI - Finlandia 372
BD - Bangladesh 334
IN - India 286
UA - Ucraina 256
GB - Regno Unito 233
PL - Polonia 190
SE - Svezia 181
RU - Federazione Russa 179
IQ - Iraq 146
TR - Turchia 126
CA - Canada 125
ES - Italia 110
AR - Argentina 109
MX - Messico 95
JP - Giappone 92
PK - Pakistan 86
ID - Indonesia 81
PH - Filippine 80
CH - Svizzera 78
SA - Arabia Saudita 74
ZA - Sudafrica 72
IE - Irlanda 70
CI - Costa d'Avorio 65
CO - Colombia 62
TH - Thailandia 62
EC - Ecuador 61
VE - Venezuela 59
MA - Marocco 57
UZ - Uzbekistan 53
AL - Albania 50
AU - Australia 48
CR - Costa Rica 48
NP - Nepal 48
AE - Emirati Arabi Uniti 47
AO - Angola 47
CL - Cile 47
NO - Norvegia 47
JO - Giordania 46
SI - Slovenia 46
MY - Malesia 45
AT - Austria 44
BO - Bolivia 44
ET - Etiopia 44
KE - Kenya 44
AZ - Azerbaigian 43
EG - Egitto 43
CZ - Repubblica Ceca 42
PY - Paraguay 42
BE - Belgio 41
GR - Grecia 41
KR - Corea 38
PA - Panama 38
JM - Giamaica 37
LB - Libano 37
DZ - Algeria 36
GM - Gambi 36
KG - Kirghizistan 36
NI - Nicaragua 36
TT - Trinidad e Tobago 36
BB - Barbados 35
TN - Tunisia 35
BJ - Benin 34
IR - Iran 34
KH - Cambogia 34
MN - Mongolia 34
PT - Portogallo 34
SK - Slovacchia (Repubblica Slovacca) 34
BA - Bosnia-Erzegovina 33
CM - Camerun 33
DK - Danimarca 33
PS - Palestinian Territory 33
SO - Somalia 33
ZW - Zimbabwe 33
BY - Bielorussia 32
EE - Estonia 32
GE - Georgia 32
LV - Lettonia 32
LY - Libia 32
ML - Mali 32
UY - Uruguay 32
GT - Guatemala 31
MZ - Mozambico 31
GN - Guinea 30
LC - Santa Lucia 30
MR - Mauritania 30
SN - Senegal 30
BW - Botswana 29
CW - ???statistics.table.value.countryCode.CW??? 29
DO - Repubblica Dominicana 29
IL - Israele 29
Totale 34.512
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Città #
Ashburn 1.606
Singapore 1.523
San Jose 1.494
Chandler 822
Fairfield 815
Milan 747
Hong Kong 737
Rome 636
Jacksonville 574
Woodbridge 522
Ann Arbor 514
Houston 438
Wilmington 380
Beijing 346
Los Angeles 343
Santa Clara 337
Ho Chi Minh City 318
Seattle 294
Hanoi 271
Cambridge 250
Boardman 244
Padova 238
New York 199
Turin 197
Princeton 195
Helsinki 169
Lauterbourg 154
Roxbury 154
Florence 151
Naples 150
Medford 146
Bologna 140
Genoa 137
Dallas 115
Munich 109
Des Moines 107
Bytom 106
Nanjing 102
Bari 97
San Diego 96
Orem 85
São Paulo 77
Dong Ket 74
Council Bluffs 73
Guangzhou 72
Buffalo 71
Chicago 66
Palermo 66
Padua 62
Abidjan 60
Verona 58
Atlanta 55
Dublin 55
Brooklyn 54
Baghdad 52
Tokyo 51
Brescia 50
Warsaw 50
Da Nang 49
London 48
Venice 47
Haiphong 45
Modena 45
San Francisco 45
Amman 44
Parma 43
Baku 42
Denver 42
Phoenix 42
Tashkent 42
Trieste 42
Johannesburg 41
Turku 41
Cagliari 39
Luanda 39
San José 38
Nairobi 37
Redondo Beach 36
Frankfurt am Main 35
Managua 35
Stockholm 35
Amsterdam 33
Bridgetown 33
Montreal 33
Panama City 33
Toronto 33
Ulan Bator 33
Addis Ababa 32
Catania 32
Cotonou 32
Istanbul 31
Monza 31
Phnom Penh 31
Rio de Janeiro 31
Vienna 31
Bamako 30
Castries 30
Conakry 30
Dakar 30
Perugia 30
Totale 18.655
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Nome #
Valutazione del rischio Bacillus cereus nella preparazione domestica dell’insalata di riso. Risultati preliminari 6.363
Near Infrared Reflectance Spectroscopy in the prediction of nutritional and reological qualiy of Bauernspeck 626
ASPETTI DIETETICO-NUTRIZIONALI DELLA CARNE DI CANGURO 421
Storage test su succo di mela trattato con ultrasuoni 390
Caratterizzazione della proteasi termostabile AprX in ceppi di Pseudomonas fluorescens e impatto sulla shelf-life dei prodotti lattiero-caseari: risultati preliminari 364
Etichette ingannevoli? Alcune riflessioni 344
Microbial dynamics during shelf-life of industrial Ricotta cheese and identification of a Bacillus strain as a cause of a pink discolouration 325
Using a concentrate of phenols obtained from olive vegetation water to preserve chilled food: Two case studies - ITALIAN JOURNAL OF FOOD SAFETY 323
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 295
A multi-omics approach to evaluate the quality of milk whey used in ricotta cheese production 288
Characterisation of the thermostable protease AprX in strains of Pseudomonas fluorescens and impact on the shelf-life of dairy products: Preliminary results 281
Il punto sull’impiego dei minerali argillosi in zootecnia 274
Microbial metabarcoding highlights different bacterial and fungal populations in honey samples from local beekeepers and market in north-eastern Italy 274
Insect-based products commercialized online: a snapshot of lipid oxidation and mineral content 268
Behind the scenes of taste: an exploratory study of non-compliance in Italian artisanal bakery and pastry laboratories 258
Contribution of natural milk culture to microbiota, safety and hygiene of raw milk cheese produced in alpine malga 258
A correlative study on data from pork carcass and processed meat (Bauernspeck) for automatic estimation of chemical parameters by means of near-infrared spectroscopy 256
Comprehensive Review on the Interactions of Clay Minerals With Animal Physiology and Production 256
Dietary supplementation with olive polyphenols in rainbow trout: effects on growth and fillet quality 253
Molecular Typing of Vibrio parahaemolyticus Strains Isolated from Mollusks in the North Adriatic Sea 252
Disseminating Science and Education through Social Media: The Experience of a Students' Editorial Team at the University of Padova 247
Ultrasonic inactivation of microorganisms: A compromise between lethal capacity and sensory quality of milk 246
Multivariate and machine learning models to assess the heat effects on honey physicochemical, colour and NIR data 245
Use of a portable near-infrared tool for rapid on-site inspection of freezing and hydrogen peroxide treatment of cuttlefish (Sepia officinalis) 244
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 239
The globalized fish Industry: Employing DNA-barcoding and NIRS technology to combat counterfeiting and safeguard traditional agro-food products 237
Angiotensin-converting enzyme inhibitory activity of water-soluble extracts of Asiago d'allevo cheese 237
Polyphenols from olive mill waste affect biofilm formation and motility inEscherichia coli K-12 237
Addition of phenols compounds to meat dough intended for salami manufacture and its antioxidant effect 236
Evaluation of real-time PCR assays for detection and quantification of fraudulent addition of bovine milk to caprine and ovine milk for cheese manufacture 234
Charcoal-based products combustion: Emission profiles, health exposure, and mitigation strategies 232
Comparison of Visible and Near-Infrared Reflectance Spectroscopy to Authenticate Fresh and Frozen-thawed Swordfish (Xiphias gladius L) 229
Assessment of chicken breast shelf life based on bench-top and portable near-infrared spectroscopy tools coupled with chemometrics 228
Effect of triploidy on quality traits of shi drum (Umbrina cirrosa L.) until the second rearing year 226
Effect of period of milk production and ripening on quality traits of Asiago cheese 224
Authenticating Production Origin of Wild and Farmed Sea Bass (Dicentrarchuslabrax) by Infrared Spectroscopy NIRS (Near Infrared ReflectanceSpectroscopy) 221
Phenols extract from olive vegetation water (PEOW) as ingredient in raw sausages and salami 218
Use of bovine lymphocytes to assess the immunomodulatory effect of natural extracts. 217
Edible processed insects from e-commerce: Food safety with a focus on the Bacillus cereus group 214
Multivariate and machine learning approaches for honey botanical origin authentication using near infrared spectroscopy 214
Preliminary investigation on the presence of peptidesinhibiting the growth of Listeria innocua and Listeriamonocytogenes in Asiago d’Allevo cheese 206
Retrospective analysis of Vibrio spp. isolated from marketed crustaceans using multilocus sequence analysis 205
Application of near-infrared spectroscopy for frozen-thawed characterization of cuttlefish (Sepia officinalis) 204
Effect of ultrasound alone or ultrasound coupled with CO2 on the chemical composition, cheese-making properties and sensory traits of raw milk 203
Following food microbiome development during shelf-life in the Nextgen era. 203
Use of near infrared spectroscopy and chemometrics to evaluate the shelf-life of cloudy sonicated apple juice 201
Employment of phenolic compounds from olive vegetation water in broiler chickens: Effects on gut microbiota and on the shelf life of breast fillets 201
Analysis of process factors of dry fermented salami to control Listeria monocytogenes 199
Near-infrared spectroscopy to assist authentication and labeling of Asiago d’allevo cheese 197
Quantitative measurement of essentialand not essential metals in muscular, hepatic and renal tissue of horses bymeans of PIXE technique 196
Caratteristiche nutrizionali di una preparazione carnea tipica del bellunese: il pastin 194
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 193
NON-DESTRUCTIVE NON TOUCH VISIBLE-NIR TRANSMITTANCE SPECTROSCOPY FOR IDENTIFICATION OF FRESH AND FROZEN-THAWED FISH 192
DART-HRMS reveals metabolic changes of whey through microparticulation and fermentations 191
Real-time TaqMan polymerase chain reaction detection and quantification of cow DNA in pure water buffalo mozzarella cheese: Method validation and its application on commercial samples 186
Corrigendum to “The globalized fish Industry: Employing DNA-barcoding and NIRS technology to combat counterfeiting and safeguard traditional agro-food products” (Food Control (2024) 158, (S0956713523006461), (10.1016/j.foodcont.2023.110246)) 183
Storage test on apple juice after ultrasound treatment 183
CHARACTERIZATION OF BLUE PSEUDOMONAS FLUORESCENS THROUGH NEAR-INFRARED SPECTROSCOPY 183
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 181
Edible insects and young adults in a north-east Italian city an exploratory study 181
Fast and Green Method to Control Frauds of Geographical Origin in Traded Cuttlefish Using a Portable Infrared Reflective Instrument 180
Igiene e tecnologie degli alimenti di origine animale - Alterazione degli zuccheri 179
Igiene e Tecnologie degli alimenti di origine animale - Alterazione delle proteine 178
Effect of dietary roughage source on the fatty acid composition of cows’ milk. 178
Episodio di Malattia dell'Oregon in quaglie macellate: rilievi post mortem e giudizio ispettivo 175
COMPOSITION AND RIPENING TRAITS OF SOPRESSA VICENTINA PDO 175
Colour traits in the evaluation of the ripening period of Asiago cheese 175
Cuttlefish Species Authentication: Advancing Label Control through Near-Infrared Spectroscopy as Rapid, Eco-Friendly, and Robust Approach 174
Volatile compounds and microbial development in sonicated cloudy apple juices: Preliminary results 174
Use of bovine lymphocytes to assess the immunomodulatory effect of natural extracts 171
Analisi dei fattori di processo di un insaccato da stagionare per il controllo di Listeria monocytogenes 170
Impiego di una metodologia analitica rapida e sensibile (HPLC/ECD) per la determinazione dei bifenili policlorurati (PCBs) nel pesce. Risultati preliminari 168
Comparative evaluation of DNA extraction methods for detection of GMO in food 165
Cold chain and consumers’ practices: exploratory results of focus group interviews 165
Recycling of waste: effect of polyphenols extract from olive oil water waste on Listeria monocytogenes and possible use as natural preservative in food 164
RAPID TRACEABILITY METHOD FOR THE ON-SITE CONTROL AND INSPECTION IN THE CLAM SUPPLY CHAIN 162
Fatty acids profile of cow’s milk produced from alpine grazing. 161
XXV CONGRESSO NAZIONALE ITALIANO DI ENTOMOLOGIA 160
Authenticating Production Origin of Wild and Farmed Sea Bass (Dicentrarchus labrax) by Infrared Spectroscopy NIRS (Near Infrared Reflectance Spectroscopy). 158
Indagine sul valore dietetico-nutrizionale della lumaca. Confronto fra specie e fra soggetti raccolti in natura ed allevati 156
AUTENTICAZIONE DI BRANZINI SELVATICI E ALLEVATI TRAMITE SPETTROSCOPIA DEL INFRAROSSO NIRs (NEAR INFRARED REFLECTANCE SPECTROSCOPY) 155
Spectrophotometric techniques for the characterization of strains involved in the blue pigmentation of food: Preliminary results 153
Evaluating Escherichia coli contamination in bivalve mollusks using the impedance method: a comparison with most probable number analyses and correlation with environmental parameters 151
Preliminary findings on the effect of light-oxidation on Asiago d'allevo vecchio protected designation of origin cheese 151
Determinazione di parametri di qualità  e autenticazione in sogliole tramite NIRS 151
ADDITION OF AN AGRICULTURAL BY-PRODUCT RICH IN PHENOLS TO FEEDSTUFF TO INCREASE THE SHELF-LIFE OF MEAT 150
Effects of honeybush (Cyclopia subternata) extract on physico‐chemical, oxidative and sensory traits of typical Italian salami 149
IL CONSUMATORE UTILIZZA DAVVERO LA DICHIARAZIONE NUTRIZIONALE? UNO STUDIO ESPLORATIVO 149
Use of ozone gas to limit the growth of molds and yeasts in the room of maturation of fresh cheeses. Preliminary results. 148
Detection of genetically modified organisms (GMOs) in food and feedstuff. 147
Is Bacillus cytotoxicus from edible insects a threat? 146
A bacterial ecology study to improve shelf life of food products: meat microflora in swine fed with polyphenols from olive mill waste 145
Real-Time TaqMan Polymerase Chain Reaction Detectionand Quantification of Cow DNA in Pure Water BuffaloMozzarella Cheese: Method Validation and Its Applicationon Commercial Samples 144
Fatty acids profile of Asiago cheese from alpine grazing or plain farm 143
Vitamins A and E content in milk form alpine grazing dairy cows 143
Quality traits of cow’s milk from maize silage or grass hay based diet. 143
Angiotensin I converting enzyme-inhibitory peptides in Asiago d'Allevo cheese. 143
UTILIZZO DEGLI ULTRASUONI NELLA DEBATTERIZZAZIONE DEL LATTE: RISULTATI PRELIMINARI 141
Alpine farm scale investigations of the relationships between productive system and quality of dairy products 139
Impiego di una sonda Vis/NIR in riflessione e di uno strumento monocromatore per la discriminazione tra prodotto ittico fresco e decongelato. 139
Totale 27.194
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Categoria #
all - tutte 86.655
article - articoli 40.451
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 914
patent - brevetti 0
selected - selezionate 0
volume - volumi 1.112
Totale 129.132
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.639 0 353 178 100 59 91 49 137 60 18 158 436
2022/20231.924 341 161 96 171 272 243 23 128 215 38 159 77
2023/20242.009 85 174 131 143 157 132 183 126 144 189 248 297
2024/20255.964 243 409 338 350 713 292 398 438 515 287 870 1.111
2025/202617.930 803 1.460 1.911 2.150 1.564 961 2.130 1.616 1.837 1.298 1.384 816
2026/20271.346 1.095 251 0 0 0 0 0 0 0 0 0 0
Totale 36.056