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

BRANCIARI, Raffaella
 Distribuzione geografica
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Continente #
NA - Nord America 6.872
EU - Europa 5.335
AS - Asia 4.698
SA - Sud America 987
Continente sconosciuto - Info sul continente non disponibili 648
AF - Africa 144
OC - Oceania 5
Totale 18.689
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Nazione #
US - Stati Uniti d'America 6.666
SG - Singapore 2.198
IT - Italia 1.521
IE - Irlanda 814
BR - Brasile 754
HK - Hong Kong 614
RU - Federazione Russa 608
CN - Cina 601
UA - Ucraina 592
VN - Vietnam 537
DE - Germania 355
FR - Francia 354
FI - Finlandia 267
SE - Svezia 263
GB - Regno Unito 213
KR - Corea 176
IN - India 104
CA - Canada 103
BD - Bangladesh 91
AR - Argentina 74
NL - Olanda 53
PL - Polonia 51
TR - Turchia 49
MX - Messico 45
AT - Austria 43
ID - Indonesia 43
ZA - Sudafrica 43
EC - Ecuador 39
IQ - Iraq 39
PK - Pakistan 38
CO - Colombia 36
UZ - Uzbekistan 32
JP - Giappone 30
CH - Svizzera 29
ES - Italia 29
VE - Venezuela 28
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
CR - Costa Rica 12
TN - Tunisia 12
EG - Egitto 11
JO - Giordania 11
MY - Malesia 11
PY - Paraguay 11
AE - Emirati Arabi Uniti 10
BG - Bulgaria 9
ET - Etiopia 9
GR - Grecia 9
JM - Giamaica 9
LB - Libano 9
PE - Perù 8
UY - Uruguay 8
DO - Repubblica Dominicana 7
EU - Europa 7
NO - Norvegia 7
TH - Thailandia 7
RO - Romania 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
SC - Seychelles 4
BO - Bolivia 3
CI - Costa d'Avorio 3
GD - Grenada 3
GE - Georgia 3
HR - Croazia 3
LA - Repubblica Popolare Democratica del Laos 3
MU - Mauritius 3
NI - Nicaragua 3
PR - Porto Rico 3
SV - El Salvador 3
TT - Trinidad e Tobago 3
EE - Estonia 2
GF - Guiana Francese 2
GT - Guatemala 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
Totale 18.002
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Città #
Singapore 1.538
Dublin 806
Chandler 747
Hong Kong 609
San Jose 579
Ashburn 471
San Mateo 363
Jacksonville 315
Perugia 300
Santa Clara 282
Boardman 242
Moscow 227
Lauterbourg 178
Medford 176
Princeton 174
Seoul 171
Los Angeles 153
Ho Chi Minh City 151
New York 151
Wilmington 146
Beijing 143
Dong Ket 133
Altamura 123
Fremont 120
Munich 108
Andover 104
Redmond 101
Lawrence 95
Helsinki 90
Ann Arbor 82
Hanoi 82
Piscataway 80
The Dalles 78
Dallas 68
São Paulo 68
Milan 65
Orem 58
Rome 57
Frankfurt am Main 51
Saint Petersburg 47
Des Moines 45
Turku 45
Montreal 39
Bologna 37
London 35
Bari 33
San Francisco 33
Denver 31
Chicago 30
Shanghai 30
Tokyo 30
Houston 29
Phoenix 29
Warsaw 29
Brooklyn 28
Florence 28
Johannesburg 28
Norwalk 28
Chennai 26
Atlanta 25
Amsterdam 24
Buffalo 24
Vienna 24
Council Bluffs 23
Boston 22
Redwood City 22
Brussels 21
Paris 21
Rio de Janeiro 21
Tashkent 21
Haiphong 20
Falls Church 19
Manchester 19
Nuremberg 19
Toronto 19
Falkenstein 18
Naples 18
Philadelphia 18
Woodbridge 18
Brasília 17
Poplar 17
Baghdad 15
Guayaquil 15
Belo Horizonte 14
Mumbai 14
Nairobi 14
Turin 14
Ankara 13
Da Nang 13
Hefei 13
Piazzola sul Brenta 13
Roubaix 13
San Paolo di Civitate 13
Santiago 13
Dhaka 12
Napoli 12
Stockholm 12
Curitiba 11
Jakarta 11
Quito 11
Totale 10.841
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Nome #
Caratteristiche reologiche, nutrizionali e sensoriali della carne di Suino Nero Cinghiato 558
Dietary oregano (Origanum vulgare L.) aqueous extract improves oxidative stability and consumer acceptance of meat enriched with CLA and n-3 PUFA in broilers 305
Le caratteristiche della carne 176
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 161
Antimicrobial susceptibility of Escherichia coli and ESBL-producing Escherichia coli diffusion in conventional, organic and antibiotic-free meat chickens at slaughter 153
Comparazione tra un kit commerciale ELISA e IFAT per la determinazione di anticorpi anti-toxoplasma gondii su siero e succo carneo di suino 150
Evaluation og Hygienic characteristics of “fossa” cheese 149
Characterization of muscle fibers in normal and hypertrophied Marchigiana beef cattle 148
Applicazione di parametri oggettivi per la valutazione della qualità del pesce 146
"Pit" cheese: Compositional, microbiological and sensory characteristics 141
Free fatty acids in umbrian sheep cheese during ripening 140
Carateristiche delle fibre muscolari e valutazione della presenza di fibre giganti in due ibridi di pollo da carne 138
Antibacterial Effect of an Active Absorbent Pad on Fresh Beef Meat during the Shelf-Life: Preliminary Results 135
Contribution of vegetables and cured meat to dietary nitrate and nitrite intake in Italian population: Safe level for cured meat and controversial role of vegetables 132
An in vitro system for the comparison of excision and wet-dry swabbing for microbiological sampling of beef carcasses. 131
Antimicrobial and anti-biofilm activity of olive oil by-products against Campylobacter spp. isolated from chicken meat 130
Profili di sensibilità agli antibiotici in Escherichia coli, Staphylococcus aureus, Enterococcus faecium e Enterococcus faecalis isolati da produzioni lattiero casearie biologiche 127
Consumer acceptability of ovine cheese from ewes fed extruded linseed-enriched diets 127
Dietary integration with oregano (Origanum vulgare L.) essential oil improves growth rate and oxidative status in outdoor-reared, but not indoor-reared, pigs 124
Segnalazione di alcuni casi di distrofia muscolare lipomatosa riscontrati in bovini 122
Evaluation of the concentration factor of aflatoxin M1 in a semi-hard Pecorino cheese obtained from naturally contaminated milk 121
Evaluation of the antioxidant properties and oxidative stability of Pecorino cheese made from the raw milk of ewes fed Rosmarinus officinalis L. leaves 120
Antimicrobial activity of olive mill wastewater extract against Pseudomonas fluorescens isolated from mozzarella cheese. 120
Influenza del sesso sulle caratteristiche delle fibre muscolari e sulla qualità della carne di polli di razza kabir allevati con metodo biologico. 119
Studio istochimico ed istometrico delle fibre muscolari del petto di polli allevati con metodo biologico 119
COMPOSIZIONE DEL MUSCOLO E QUALITÀ DELLA CARNE DI POLLI BROILER ALIMENTATI CON DIETE A DIVERSA INTEGRAZIONE DI LINO ESTRUSO 118
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
Nutritional Value and Contaminant Risk Assessment of Some Commercially Important Fishes and Crawfish of Lake Trasimeno, Italy 117
Caratteristiche microbiologiche e parassitologiche di due specie di insetti (Tenebrio monitor e Acheta domestica) impiegate per il consumo umano 116
Analisi PCR-RFLP (Polymerase chain reaction-Restrition fragment polymorphysm) per la determinazione di specie in prodotti carnei trattati termicamente 113
Antibacterial Activity of Crocus sativus L. Petals Extracts against Foodborne Pathogenic and Spoilage Microorganisms, with a Special Focus on Clostridia 112
Effetto della tipologia di allevamento sulle caratteristiche delle fibre muscolari di razze di pollo a diversa velocita' di accrescimento 112
Caratteristiche aromatiche di formaggio pecorino prodotto con latte di animali alimentati con diete a diversa concentrazione di lino estruso 112
Effect of transport length on in vivo oxidative status and breast meat characteristics in outdoor-reared chicken genotypes 112
Comparison of an IFA assay for the detection of Toxoplasma gondii antibodies in serum and meat juice of slaughtered pigs 111
Revalorization of agrifood industry by-products: natural extracts as a sustainable strategy to enhance food safety 109
Mangimi integrati con lino estruso: effetti sul profilo lipidico di latte e formaggio ovino 108
Integrazione della dieta di pecore da latte con lino estruso: effetti sulle caratteristiche chimiche e sensoriali del formaggio 108
Behaviour of listeria monocytogenes in artisanal raw milk pecorino Umbro cheese: A microbiological challenge test 108
Effect of an Olive Vegetation Water Phenolic Extract on the Physico-Chemical, Microbiological and Sensory Traits of Shrimp (Parapenaeus longirostris) during the Shelf-Life 107
Caratteristiche microbiologiche di hamburger e salsicce ed antibiotico-resistenza degli stipiti batterici isolati 106
Meat quality traits of organically produced and PGI-marked chianina beef. 106
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 105
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 105
Dietary Administration of Olive Mill Wastewater Extract Reduces Campylobacter spp. Prevalence in Broiler Chickens 104
Screening of Toxoplasma gondii positive sheep flocks in Perugia Province (Umbria Region,Central Italy) using bulk milk analyses 104
Effect of organic production on the welfare and meat quality of Kabir chicken. 103
The effect of somatic cell count on Pecorino cheese sensory properties 103
Comparison of Serum and Meat Juice for Detection of Anti-Toxoplasma gondii Antibodies in Hunted Wild Boars (Sus scrofa) 103
Dietary essential oil mix improves oxidative stability and hygienic characteristic of lamb meat 103
Does hunted wild boar meat meet modern consumer nutritional expectations? 102
Caratteristiche microbiologiche di piatti cucinati indiani 101
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
Microbial, chemical-physical, rheological and organoleptic characterisation of roe deer (Capreolus capreolus) salami 101
Studio sulla presenza di Toxoplasma gondii nel latte ovino 101
Confronto in vitro tra due differenti metodi di prelievo per la valutazione della contaminazione superficiale attraverso l'impiego di microrganismi "marker" 100
Quality traits of Ciauscolo salami made from meat of pigs fed rosemary extract with enriched diet 100
Organic farming of Chianina cattle: animal welfare and meat quality traits 99
Improved health and quality in Italian organic chicken. 98
Processo produttivo e caratteristiche qualitative di un prodotto tradizionale a base di carne: la 'nduja. 98
Evaluation of Aflatoxin M1 enrichment factor in different cow milk cheese hardness category 98
Studio preliminare sull’impiego di estratti polifenolici da sottoprodotti dell’industria elaiotecnica applicati alle carni di cinghiale 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 97
The slaughterhouse as an apidemiological observatory for the surveillance of caseous lymphadenitis in sheep. 96
Prevalenza di Campylobacter jejuni e Campylobacter coli in ibridi di pollo a diverso accrescimento allevati con metodo convenzionale e "free-range" 95
Seroprevalence and Risk Factors for Toxoplasma gondii Infection on Finishing Swine Reared in the Umbria Region, Central Italy 95
Contribution of street food on dietary acrylamide exposure by youth aged nineteen to thirty in Perugia, Italy 95
Olive mill wastewater phenolic concentrate as natural antioxidant against lipid-protein oxidative deterioration in chicken meat during storage 95
Genetic profiles and antimicrobial resistance patterns of Salmonella infantis strains isolated in italy in the food chain of broiler meat production 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
Preliminary report on quality traits of organic chicken meat 94
Paratubercolosi: presentazione di alcuni casi e considerazioni sui rischi per la salute umana 94
Caratteristiche compositive del formaggio di fossa 94
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 94
Giant fibers in broiler chickens 93
Preliminary evaluation of the welfare and meat quality of Chianina beef cattle reared in accordance with the organic system 93
COMPARAZIONE DI SIERO E SUCCO CARNEO PER LA RILEVAZIONE DIANTICORPI ANTI-TOXOPLASMA GONDII IN CINGHIALI CACCIATI (SUSSCROFA) 93
Confronto in vitro tra due differenti metodi di prelievo per la valutazione della contaminazione superficiale delle carcasse bovine 93
Impact of dietary supplementation with goji berries (lycium barbarum) on microbiological quality, physico-chemical, and sensory characteristics of rabbit meat 93
Effetto della macellazione sulla contaminazione da Campylobacter termofili in carcasse avicole 92
Occurrence of parasites of the genus Eustrongylides spp. (Nematoda: Dioctophymatidae) in fish caught in Trasimeno lake, Italy 92
Effect of time and temperaturebefore chilling on the hygieneof carcasses in wild boar hunted in central Italy 92
Listeria Monocytogenes in Soft Spreadable Salami: Study of the Pathogen Behavior and Growth Prediction During Manufacturing Process and Shelf Life 91
Five-years management of an emerging parasite risk (Eustrongylides sp., Nematoda) in a fishery supply chain located on Trasimeno Lake (Italy) 90
PRESENCE OF THERMOPHILIC CAMPYLOBACTER IN CONVENTIONAL AND FREE-RANGE POULTRY FLOCKS 90
DEVELOPMENT OF LEGISLATION ON MOBILE SLAUGHTERHOUSE FOR RURAL POULTRY MEAT PRODUCTION 90
Effect of a Phenolic extract from olive vegetation water on fresh salmon steak quality during storage. 90
Impiego di Saccharomyces cerevisiae nell’alimentazione del pollo da carne: 1. effetto su performance e composizione della carne 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
Comparison between carcass microbial load recovered by swabbing surface of different size and the referenced excision method. 88
Influence of extruded linseed dietary supplementation on lipid profile and sensory lamb meat quality 88
Ricerche preliminari sulla correlazione tra stordimento elettrico dei suini e presenza di emorragie muscolari 88
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.) 88
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 88
Seroprevalence and risk factors for transmission of Toxoplasma gondii on finishing swines raised in Umbria farms. 87
Preliminary study of the microbiological quality of ostrich (Struthio camelus) carcasses dressed in small Italian abattoirs 87
La verifica analitica in regime di autocontrollo nella ristorazione scolastica del Comune di Perugia: triennio 2008-2010 87
Influence of manufacturing procedure on the compositional and sensory properties of n-3 fatty acid-enriched pecorino cheese 87
Totale 11.456
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Categoria #
all - tutte 81.262
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 81.262
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.361 0 241 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
2025/20266.588 453 480 401 1.061 870 497 973 351 710 552 165 75
2026/2027617 211 406 0 0 0 0 0 0 0 0 0 0
Totale 18.689