IRIS - Res&Arch Institutional Research Information System - Research & Archive

BRANCIARI, Raffaella
 Distribuzione geografica
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Continente #
NA - Nord America 6.333
EU - Europa 5.290
AS - Asia 4.654
SA - Sud America 981
AF - Africa 140
Continente sconosciuto - Info sul continente non disponibili 7
OC - Oceania 5
Totale 17.410
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Nazione #
US - Stati Uniti d'America 6.167
SG - Singapore 2.186
IT - Italia 1.492
IE - Irlanda 814
BR - Brasile 751
RU - Federazione Russa 608
HK - Hong Kong 606
CN - Cina 592
UA - Ucraina 591
VN - Vietnam 537
FR - Francia 354
DE - Germania 349
FI - Finlandia 267
SE - Svezia 263
GB - Regno Unito 210
KR - Corea 175
IN - India 104
CA - Canada 82
BD - Bangladesh 79
AR - Argentina 74
NL - Olanda 52
PL - Polonia 50
TR - Turchia 49
AT - Austria 43
ID - Indonesia 43
MX - Messico 43
ZA - Sudafrica 42
IQ - Iraq 39
EC - Ecuador 38
PK - Pakistan 38
CO - Colombia 36
UZ - Uzbekistan 32
JP - Giappone 30
CH - Svizzera 29
VE - Venezuela 28
ES - Italia 27
PH - Filippine 25
BE - Belgio 24
CZ - Repubblica Ceca 24
MA - Marocco 23
CL - Cile 22
SA - Arabia Saudita 21
LT - Lituania 18
KE - Kenya 14
PT - Portogallo 14
TN - Tunisia 12
EG - Egitto 11
JO - Giordania 11
MY - Malesia 11
PY - Paraguay 11
AE - Emirati Arabi Uniti 9
ET - Etiopia 9
GR - Grecia 9
LB - Libano 9
BG - Bulgaria 8
PE - Perù 8
UY - Uruguay 8
CR - Costa Rica 7
DO - Repubblica Dominicana 7
EU - Europa 7
NO - Norvegia 7
JM - Giamaica 6
RO - Romania 6
TH - Thailandia 6
AL - Albania 5
HN - Honduras 5
NP - Nepal 5
AM - Armenia 4
AU - Australia 4
AZ - Azerbaigian 4
DK - Danimarca 4
DZ - Algeria 4
HU - Ungheria 4
IL - Israele 4
KW - Kuwait 4
OM - Oman 4
CI - Costa d'Avorio 3
GE - Georgia 3
HR - Croazia 3
LA - Repubblica Popolare Democratica del Laos 3
MU - Mauritius 3
NI - Nicaragua 3
BO - Bolivia 2
EE - Estonia 2
GD - Grenada 2
GF - Guiana Francese 2
IR - Iran 2
KZ - Kazakistan 2
LK - Sri Lanka 2
LY - Libia 2
PA - Panama 2
PS - Palestinian Territory 2
RS - Serbia 2
SI - Slovenia 2
SK - Slovacchia (Repubblica Slovacca) 2
SN - Senegal 2
SV - El Salvador 2
SY - Repubblica araba siriana 2
TJ - Tagikistan 2
TZ - Tanzania 2
Totale 17.372
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Città #
Singapore 1.531
Dublin 806
Chandler 746
Hong Kong 602
San Jose 577
Ashburn 412
San Mateo 363
Jacksonville 314
Perugia 300
Santa Clara 250
Boardman 242
Moscow 227
Lauterbourg 178
Medford 176
Princeton 174
Seoul 171
Ho Chi Minh City 151
Wilmington 145
Beijing 137
Dong Ket 133
Altamura 123
Fremont 120
Los Angeles 119
New York 118
Munich 108
Andover 104
Redmond 101
Lawrence 95
Helsinki 90
Ann Arbor 82
Hanoi 82
The Dalles 78
Piscataway 71
São Paulo 68
Milan 63
Orem 55
Frankfurt am Main 51
Rome 50
Saint Petersburg 47
Des Moines 45
Turku 45
Dallas 39
Bologna 37
Bari 32
London 32
Shanghai 30
Tokyo 30
Montreal 29
Warsaw 29
Florence 28
Houston 28
Johannesburg 28
Norwalk 28
Brooklyn 27
Chicago 27
Chennai 26
Amsterdam 24
Denver 24
Vienna 24
Redwood City 22
Brussels 21
Council Bluffs 21
Paris 21
Rio de Janeiro 21
Tashkent 21
Boston 20
Haiphong 20
Falls Church 19
Manchester 19
Nuremberg 19
San Francisco 19
Falkenstein 18
Naples 18
Woodbridge 18
Brasília 17
Phoenix 17
Poplar 17
Toronto 17
Atlanta 16
Philadelphia 16
Baghdad 15
Belo Horizonte 14
Guayaquil 14
Mumbai 14
Nairobi 14
Ankara 13
Da Nang 13
Hefei 13
Piazzola sul Brenta 13
Roubaix 13
San Paolo di Civitate 13
Santiago 13
Turin 13
Dhaka 12
Napoli 12
Stockholm 12
Curitiba 11
Jakarta 11
Quito 11
Amman 10
Totale 10.523
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Nome #
Caratteristiche reologiche, nutrizionali e sensoriali della carne di Suino Nero Cinghiato 555
Le caratteristiche della carne 175
Antimicrobial efficacy of a polyphenolic extract from olive oil by-product against “Fior di latte” cheese spoilage bacteria 161
Absence of viable Toxoplasma gondii in artisanal raw-milk ewe cheese derived from naturally infected animals 154
Antimicrobial susceptibility of Escherichia coli and ESBL-producing Escherichia coli diffusion in conventional, organic and antibiotic-free meat chickens at slaughter 152
Evaluation og Hygienic characteristics of “fossa” cheese 148
Comparazione tra un kit commerciale ELISA e IFAT per la determinazione di anticorpi anti-toxoplasma gondii su siero e succo carneo di suino 148
Characterization of muscle fibers in normal and hypertrophied Marchigiana beef cattle 146
Applicazione di parametri oggettivi per la valutazione della qualità del pesce 144
"Pit" cheese: Compositional, microbiological and sensory characteristics 141
Free fatty acids in umbrian sheep cheese during ripening 139
Carateristiche delle fibre muscolari e valutazione della presenza di fibre giganti in due ibridi di pollo da carne 136
Antibacterial Effect of an Active Absorbent Pad on Fresh Beef Meat during the Shelf-Life: Preliminary Results 133
An in vitro system for the comparison of excision and wet-dry swabbing for microbiological sampling of beef carcasses. 129
Antimicrobial and anti-biofilm activity of olive oil by-products against Campylobacter spp. isolated from chicken meat 128
Profili di sensibilità agli antibiotici in Escherichia coli, Staphylococcus aureus, Enterococcus faecium e Enterococcus faecalis isolati da produzioni lattiero casearie biologiche 125
Consumer acceptability of ovine cheese from ewes fed extruded linseed-enriched diets 123
Segnalazione di alcuni casi di distrofia muscolare lipomatosa riscontrati in bovini 121
Evaluation of the concentration factor of aflatoxin M1 in a semi-hard Pecorino cheese obtained from naturally contaminated milk 120
Antimicrobial activity of olive mill wastewater extract against Pseudomonas fluorescens isolated from mozzarella cheese. 119
Studio istochimico ed istometrico delle fibre muscolari del petto di polli allevati con metodo biologico 118
Influenza del sesso sulle caratteristiche delle fibre muscolari e sulla qualità della carne di polli di razza kabir allevati con metodo biologico. 117
COMPOSIZIONE DEL MUSCOLO E QUALITÀ DELLA CARNE DI POLLI BROILER ALIMENTATI CON DIETE A DIVERSA INTEGRAZIONE DI LINO ESTRUSO 117
Evaluation of the antioxidant properties and oxidative stability of Pecorino cheese made from the raw milk of ewes fed Rosmarinus officinalis L. leaves 117
Comparison of PCR assays targeting the multi-copy targets B1 gene and 529 bp repetitive element for detection of Toxoplasma gondii in swine muscle 117
Caratteristiche microbiologiche e parassitologiche di due specie di insetti (Tenebrio monitor e Acheta domestica) impiegate per il consumo umano 116
Nutritional Value and Contaminant Risk Assessment of Some Commercially Important Fishes and Crawfish of Lake Trasimeno, Italy 115
Analisi PCR-RFLP (Polymerase chain reaction-Restrition fragment polymorphysm) per la determinazione di specie in prodotti carnei trattati termicamente 113
Dietary oregano (Origanum vulgare L.) aqueous extract improves oxidative stability and consumer acceptance of meat enriched with CLA and n-3 PUFA in broilers 111
Antibacterial Activity of Crocus sativus L. Petals Extracts against Foodborne Pathogenic and Spoilage Microorganisms, with a Special Focus on Clostridia 110
Caratteristiche aromatiche di formaggio pecorino prodotto con latte di animali alimentati con diete a diversa concentrazione di lino estruso 110
Comparison of an IFA assay for the detection of Toxoplasma gondii antibodies in serum and meat juice of slaughtered pigs 110
Effect of transport length on in vivo oxidative status and breast meat characteristics in outdoor-reared chicken genotypes 110
Effetto della tipologia di allevamento sulle caratteristiche delle fibre muscolari di razze di pollo a diversa velocita' di accrescimento 108
Behaviour of listeria monocytogenes in artisanal raw milk pecorino Umbro cheese: A microbiological challenge test 108
Revalorization of agrifood industry by-products: natural extracts as a sustainable strategy to enhance food safety 107
Integrazione della dieta di pecore da latte con lino estruso: effetti sulle caratteristiche chimiche e sensoriali del formaggio 107
Mangimi integrati con lino estruso: effetti sul profilo lipidico di latte e formaggio ovino 106
Meat quality traits of organically produced and PGI-marked chianina beef. 105
Dietary integration with oregano (Origanum vulgare L.) essential oil improves growth rate and oxidative status in outdoor-reared, but not indoor-reared, pigs 105
Effect of an Olive Vegetation Water Phenolic Extract on the Physico-Chemical, Microbiological and Sensory Traits of Shrimp (Parapenaeus longirostris) during the Shelf-Life 105
Caratteristiche microbiologiche di hamburger e salsicce ed antibiotico-resistenza degli stipiti batterici isolati 104
Dietary Administration of Olive Mill Wastewater Extract Reduces Campylobacter spp. Prevalence in Broiler Chickens 104
Influenza del contenuto in cellule somatiche del latte ovino sulle caratteristiche sensoriali di formaggio Pecorino /Influence of ewe milk somatic cell count on the sensory characteristics of Pecorino cheese 103
Dietary effects of oregano (Origanum vulgaris L.) plant or sweet chestnut (Castanea sativa Mill.) wood extracts on microbiological, chemico-physical characteristics and lipid oxidation of cooked ham during storage 103
Effect of organic production on the welfare and meat quality of Kabir chicken. 102
Comparison of Serum and Meat Juice for Detection of Anti-Toxoplasma gondii Antibodies in Hunted Wild Boars (Sus scrofa) 102
Screening of Toxoplasma gondii positive sheep flocks in Perugia Province (Umbria Region,Central Italy) using bulk milk analyses 102
Freshwater Fish Burgers Made from Four Different Fish Species as a Valuable Strategy Appreciated by Consumers for Introducing EPA and DHA into a Human Diet 101
Caratteristiche microbiologiche di piatti cucinati indiani 100
Quality traits of Ciauscolo salami made from meat of pigs fed rosemary extract with enriched diet 100
Dietary essential oil mix improves oxidative stability and hygienic characteristic of lamb meat 100
Studio sulla presenza di Toxoplasma gondii nel latte ovino 100
Confronto in vitro tra due differenti metodi di prelievo per la valutazione della contaminazione superficiale attraverso l'impiego di microrganismi "marker" 98
Processo produttivo e caratteristiche qualitative di un prodotto tradizionale a base di carne: la 'nduja. 98
Microbial, chemical-physical, rheological and organoleptic characterisation of roe deer (Capreolus capreolus) salami 98
Improved health and quality in Italian organic chicken. 97
Organic farming of Chianina cattle: animal welfare and meat quality traits 97
The effect of somatic cell count on Pecorino cheese sensory properties 97
Evaluation of Aflatoxin M1 enrichment factor in different cow milk cheese hardness category 97
Effetto dell’integrazione della dieta di pecore con Rosmarinus officinalis sullo stato ossidativo del formaggio Pecorino durante la stagionatura R. BRANCIARI, C. FORTE, M. TRABALZA MARINUCCI, D. RANUCCI, M. ORRU, M. CODINI, R. ORTENZI, D. MIRAGLIA, A. VALIANI 96
The slaughterhouse as an apidemiological observatory for the surveillance of caseous lymphadenitis in sheep. 95
Susceptibility of commensal e. Coli isolated from conventional, antibiotic-free, and organic meat chickens on farms and at slaughter toward antimicrobials with public health relevance 95
Studio preliminare sull’impiego di estratti polifenolici da sottoprodotti dell’industria elaiotecnica applicati alle carni di cinghiale 94
Prevalenza di Campylobacter jejuni e Campylobacter coli in ibridi di pollo a diverso accrescimento allevati con metodo convenzionale e "free-range" 94
Contribution of street food on dietary acrylamide exposure by youth aged nineteen to thirty in Perugia, Italy 94
Olive mill wastewater phenolic concentrate as natural antioxidant against lipid-protein oxidative deterioration in chicken meat during storage 94
Giant fibers in broiler chickens 93
Seroprevalence and Risk Factors for Toxoplasma gondii Infection on Finishing Swine Reared in the Umbria Region, Central Italy 93
Confronto in vitro tra due differenti metodi di prelievo per la valutazione della contaminazione superficiale delle carcasse bovine 93
Dietary effects of a mix derived from oregano (Origanum vulgare L.) essential oil and sweet chestnut (Castanea sativa Mill.) wood extract on pig performance, oxidative status and pork quality traits 93
Genetic profiles and antimicrobial resistance patterns of Salmonella infantis strains isolated in italy in the food chain of broiler meat production 93
Preliminary report on quality traits of organic chicken meat 92
Paratubercolosi: presentazione di alcuni casi e considerazioni sui rischi per la salute umana 92
Preliminary evaluation of the welfare and meat quality of Chianina beef cattle reared in accordance with the organic system 92
COMPARAZIONE DI SIERO E SUCCO CARNEO PER LA RILEVAZIONE DIANTICORPI ANTI-TOXOPLASMA GONDII IN CINGHIALI CACCIATI (SUSSCROFA) 92
Caratteristiche compositive del formaggio di fossa 91
Effetto della macellazione sulla contaminazione da Campylobacter termofili in carcasse avicole 91
PRESENCE OF THERMOPHILIC CAMPYLOBACTER IN CONVENTIONAL AND FREE-RANGE POULTRY FLOCKS 90
Occurrence of parasites of the genus Eustrongylides spp. (Nematoda: Dioctophymatidae) in fish caught in Trasimeno lake, Italy 90
Listeria Monocytogenes in Soft Spreadable Salami: Study of the Pathogen Behavior and Growth Prediction During Manufacturing Process and Shelf Life 90
Impact of dietary supplementation with goji berries (lycium barbarum) on microbiological quality, physico-chemical, and sensory characteristics of rabbit meat 90
Effect of time and temperaturebefore chilling on the hygieneof carcasses in wild boar hunted in central Italy 90
Five-years management of an emerging parasite risk (Eustrongylides sp., Nematoda) in a fishery supply chain located on Trasimeno Lake (Italy) 89
Occurrence and residue concentration of coccidiostats in feed and food of animal origin; human exposure assessment 89
Confronto tra campionamento con tamponi di aree di diverse dimensioni e metodo distruttivo di referenza per la valutazione della carica microbica superficiale delle carcasse 88
Effect of a Phenolic extract from olive vegetation water on fresh salmon steak quality during storage. 88
Seroprevalence and risk factors for transmission of Toxoplasma gondii on finishing swines raised in Umbria farms. 87
Comparison between carcass microbial load recovered by swabbing surface of different size and the referenced excision method. 87
Influence of manufacturing procedure on the compositional and sensory properties of n-3 fatty acid-enriched pecorino cheese 87
DEVELOPMENT OF LEGISLATION ON MOBILE SLAUGHTERHOUSE FOR RURAL POULTRY MEAT PRODUCTION 87
Punica granatum and Citrus spp. Extract Mix Affects Spoilage Microorganisms Growth Rate in Vacuum-Packaged Cooked Sausages Made from Pork Meat, Emmer Wheat (Triticum dicoccum Schübler), Almond (Prunus dulcis Mill.) and Hazelnut (Corylus avellana L.) 87
Impiego di Saccharomyces cerevisiae nell’alimentazione del pollo da carne: 1. effetto su performance e composizione della carne 86
Frankfurters made with pork meat, emmer wheat (Triticum dicoccum Schübler) and almonds nut (Prunus dulcis Mill.): evaluation during storage of a novel food from an ancient recipe 86
La verifica analitica in regime di autocontrollo nella ristorazione scolastica del Comune di Perugia: triennio 2008-2010 85
Enhancing antioxidant properties of cheese by feeding dairy ewes with rosemary leaves (Rosmarinus officinalis L.) 85
The slaughterhouse as an epidemiological observatory for the surveillance of caseus lymphadenitis in sheep 84
Ricerche preliminari sulla correlazione tra stordimento elettrico dei suini e presenza di emorragie muscolari 84
Prevalence of Mycobacterium Avium Subsp.Paratuberculosis Infection in Young Beef Animals Submitted to a Regional Abattoir 83
Preliminary study of the microbiological quality of ostrich (Struthio camelus) carcasses dressed in small Italian abattoirs 83
Totale 11.024
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Categoria #
all - tutte 76.662
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 76.662
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021147 0 0 0 0 0 0 0 0 0 0 0 147
2021/20221.382 21 241 19 59 43 74 34 444 23 58 167 199
2022/20232.543 188 396 46 203 224 236 14 94 994 6 104 38
2023/20241.283 109 118 79 44 35 23 261 36 197 63 160 158
2024/20252.891 62 263 171 126 425 105 159 166 507 173 462 272
2025/20266.567 453 480 401 1.061 870 497 973 351 710 552 165 54
Totale 18.051