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

RANUCCI, David
 Distribuzione geografica
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Continente #
NA - Nord America 6.053
EU - Europa 5.138
AS - Asia 4.540
SA - Sud America 937
AF - Africa 124
Continente sconosciuto - Info sul continente non disponibili 6
OC - Oceania 4
Totale 16.802
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Nazione #
US - Stati Uniti d'America 5.895
SG - Singapore 2.158
IT - Italia 1.444
IE - Irlanda 804
BR - Brasile 716
HK - Hong Kong 615
RU - Federazione Russa 599
UA - Ucraina 563
CN - Cina 554
VN - Vietnam 510
FR - Francia 341
DE - Germania 337
FI - Finlandia 255
SE - Svezia 249
GB - Regno Unito 202
KR - Corea 172
IN - India 103
CA - Canada 79
AR - Argentina 71
BD - Bangladesh 63
NL - Olanda 56
PL - Polonia 56
TR - Turchia 50
MX - Messico 44
ID - Indonesia 39
EC - Ecuador 38
PK - Pakistan 38
AT - Austria 37
IQ - Iraq 37
CO - Colombia 36
ZA - Sudafrica 33
JP - Giappone 32
CH - Svizzera 29
PH - Filippine 28
UZ - Uzbekistan 27
BE - Belgio 26
ES - Italia 25
VE - Venezuela 25
SA - Arabia Saudita 24
CZ - Repubblica Ceca 23
CL - Cile 19
MA - Marocco 19
LT - Lituania 18
PT - Portogallo 17
EG - Egitto 13
KE - Kenya 13
JO - Giordania 10
PE - Perù 10
TN - Tunisia 10
LB - Libano 9
MY - Malesia 9
AE - Emirati Arabi Uniti 8
BG - Bulgaria 8
CR - Costa Rica 8
ET - Etiopia 8
GR - Grecia 8
PY - Paraguay 8
UY - Uruguay 8
AL - Albania 7
NP - Nepal 7
DO - Repubblica Dominicana 6
EU - Europa 6
RO - Romania 6
AM - Armenia 5
HN - Honduras 5
AU - Australia 4
AZ - Azerbaigian 4
HU - Ungheria 4
IL - Israele 4
KW - Kuwait 4
OM - Oman 4
TH - Thailandia 4
BO - Bolivia 3
CI - Costa d'Avorio 3
DK - Danimarca 3
DZ - Algeria 3
EE - Estonia 3
GE - Georgia 3
HR - Croazia 3
JM - Giamaica 3
LA - Repubblica Popolare Democratica del Laos 3
MU - Mauritius 3
NO - Norvegia 3
SK - Slovacchia (Repubblica Slovacca) 3
AO - Angola 2
BY - Bielorussia 2
GD - Grenada 2
GF - Guiana Francese 2
IR - Iran 2
LK - Sri Lanka 2
LY - Libia 2
RS - Serbia 2
SV - El Salvador 2
SY - Repubblica araba siriana 2
TJ - Tagikistan 2
TZ - Tanzania 2
AD - Andorra 1
BA - Bosnia-Erzegovina 1
BB - Barbados 1
BF - Burkina Faso 1
Totale 16.770
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Città #
Singapore 1.526
Dublin 797
Chandler 667
Hong Kong 611
San Jose 530
Ashburn 397
San Mateo 358
Jacksonville 300
Perugia 297
Boardman 243
Santa Clara 241
Moscow 211
Medford 172
Princeton 170
Lauterbourg 169
Seoul 169
Ho Chi Minh City 141
Beijing 135
Altamura 134
Wilmington 133
Fremont 123
Dong Ket 120
Redmond 116
Los Angeles 105
Munich 102
Andover 101
New York 101
Lawrence 99
Helsinki 84
Ann Arbor 83
Hanoi 79
The Dalles 76
Piscataway 70
São Paulo 67
Orem 54
Frankfurt am Main 53
Saint Petersburg 51
Milan 50
Des Moines 44
Turku 44
Rome 43
Dallas 39
Bologna 33
Warsaw 33
Bari 32
Tokyo 32
Norwalk 31
Florence 30
Brooklyn 29
Shanghai 29
Chennai 28
Chicago 28
London 28
Amsterdam 26
Montreal 24
Council Bluffs 23
Manchester 23
Brussels 22
Houston 22
Vienna 22
Boston 21
Denver 21
Naples 21
Redwood City 21
Johannesburg 20
Rio de Janeiro 20
Falls Church 19
Nuremberg 19
Brasília 18
Falkenstein 18
Haiphong 18
Phoenix 18
Poplar 18
Toronto 18
Baghdad 17
Tashkent 17
Mumbai 15
Napoli 15
San Francisco 15
Woodbridge 15
Ankara 14
Roubaix 14
Guayaquil 13
Nairobi 13
Piazzola sul Brenta 13
San Paolo di Civitate 13
Stockholm 13
Atlanta 12
Belo Horizonte 12
Hefei 12
Philadelphia 12
Dhaka 11
Mexico City 11
Quito 11
Thái Bình 11
Turin 11
Biên Hòa 10
Columbus 10
Curitiba 10
Jakarta 10
Totale 10.200
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Nome #
Caratteristiche reologiche, nutrizionali e sensoriali della carne di Suino Nero Cinghiato 553
Le caratteristiche della carne 172
Antimicrobial efficacy of a polyphenolic extract from olive oil by-product against “Fior di latte” cheese spoilage bacteria 160
Absence of viable Toxoplasma gondii in artisanal raw-milk ewe cheese derived from naturally infected animals 153
Antimicrobial susceptibility of Escherichia coli and ESBL-producing Escherichia coli diffusion in conventional, organic and antibiotic-free meat chickens at slaughter 151
Comparazione tra un kit commerciale ELISA e IFAT per la determinazione di anticorpi anti-toxoplasma gondii su siero e succo carneo di suino 146
Applicazione di parametri oggettivi per la valutazione della qualità del pesce 143
Characterization of muscle fibers in normal and hypertrophied Marchigiana beef cattle 142
Transfer of bioactive compounds from pasture to meat in organic free-range chickens 139
Carateristiche delle fibre muscolari e valutazione della presenza di fibre giganti in due ibridi di pollo da carne 135
Antibacterial Effect of an Active Absorbent Pad on Fresh Beef Meat during the Shelf-Life: Preliminary Results 132
An in vitro system for the comparison of excision and wet-dry swabbing for microbiological sampling of beef carcasses. 128
Antimicrobial and anti-biofilm activity of olive oil by-products against Campylobacter spp. isolated from chicken meat 127
EPIDEMIOLOGICAL ASPECTS OF CANINE GRANULOCYTIC ANAPLASMOSIS IN CENTRAL ITALY 124
Consumer acceptability of ovine cheese from ewes fed extruded linseed-enriched diets 122
Profili di sensibilità agli antibiotici in Escherichia coli, Staphylococcus aureus, Enterococcus faecium e Enterococcus faecalis isolati da produzioni lattiero casearie biologiche 121
Ricerca di Coxiella burnetii tramite metodi biomolecolari in allevamenti ovini da latte del territorio umbro: studio pilota. 121
Teaching to teach with a LMS: The experience at University of Perugia 120
Segnalazione di alcuni casi di distrofia muscolare lipomatosa riscontrati in bovini 119
Antimicrobial activity of olive mill wastewater extract against Pseudomonas fluorescens isolated from mozzarella cheese. 118
Studio istochimico ed istometrico delle fibre muscolari del petto di polli allevati con metodo biologico 118
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
Influenza del sesso sulle caratteristiche delle fibre muscolari e sulla qualità della carne di polli di razza kabir allevati con metodo biologico. 116
COMPOSIZIONE DEL MUSCOLO E QUALITÀ DELLA CARNE DI POLLI BROILER ALIMENTATI CON DIETE A DIVERSA INTEGRAZIONE DI LINO ESTRUSO 116
Nutritional Value and Contaminant Risk Assessment of Some Commercially Important Fishes and Crawfish of Lake Trasimeno, Italy 115
Caratteristiche microbiologiche e parassitologiche di due specie di insetti (Tenebrio monitor e Acheta domestica) impiegate per il consumo umano 111
Comparison of an IFA assay for the detection of Toxoplasma gondii antibodies in serum and meat juice of slaughtered pigs 109
Dietary oregano (Origanum vulgare L.) aqueous extract improves oxidative stability and consumer acceptance of meat enriched with CLA and n-3 PUFA in broilers 109
Caratteristiche aromatiche di formaggio pecorino prodotto con latte di animali alimentati con diete a diversa concentrazione di lino estruso 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
Effetto della tipologia di allevamento sulle caratteristiche delle fibre muscolari di razze di pollo a diversa velocita' di accrescimento 107
Effect of transport length on in vivo oxidative status and breast meat characteristics in outdoor-reared chicken genotypes 107
Use of starter cultures of dairy origin in the production of Salame nostrano, an Italian dry-cured sausage 106
Mangimi integrati con lino estruso: effetti sul profilo lipidico di latte e formaggio ovino 106
Integrazione della dieta di pecore da latte con lino estruso: effetti sulle caratteristiche chimiche e sensoriali del formaggio 106
Effect of transport length and genotype on tonic immobility, blood parameters and carcass contamination of free-range reared chickens 106
Antibacterial Activity of Crocus sativus L. Petals Extracts against Foodborne Pathogenic and Spoilage Microorganisms, with a Special Focus on Clostridia 105
Meat quality traits of organically produced and PGI-marked chianina beef. 104
Effect of an Olive Vegetation Water Phenolic Extract on the Physico-Chemical, Microbiological and Sensory Traits of Shrimp (Parapenaeus longirostris) during the Shelf-Life 104
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
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 102
Dietary Administration of Olive Mill Wastewater Extract Reduces Campylobacter spp. Prevalence in Broiler Chickens 102
Dietary integration with oregano (Origanum vulgare L.) essential oil improves growth rate and oxidative status in outdoor-reared, but not indoor-reared, pigs 102
Effect of organic production on the welfare and meat quality of Kabir chicken. 101
Caratteristiche microbiologiche di hamburger e salsicce ed antibiotico-resistenza degli stipiti batterici isolati 101
Screening of Toxoplasma gondii positive sheep flocks in Perugia Province (Umbria Region,Central Italy) using bulk milk analyses 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 100
Studio sulla presenza di Toxoplasma gondii nel latte ovino 100
Caratteristiche microbiologiche di piatti cucinati indiani 99
Comparison of Serum and Meat Juice for Detection of Anti-Toxoplasma gondii Antibodies in Hunted Wild Boars (Sus scrofa) 99
Dietary essential oil mix improves oxidative stability and hygienic characteristic of lamb meat 99
Processo produttivo e caratteristiche qualitative di un prodotto tradizionale a base di carne: la 'nduja. 98
Confronto in vitro tra due differenti metodi di prelievo per la valutazione della contaminazione superficiale attraverso l'impiego di microrganismi "marker" 97
Efficacy of HACCP system implementation in a medium-sized meat plant producing typical Italian salami 97
Organic farming of Chianina cattle: animal welfare and meat quality traits 97
Quality traits of Ciauscolo salami made from meat of pigs fed rosemary extract with enriched diet 97
The effect of somatic cell count on Pecorino cheese sensory properties 96
Evaluation of Aflatoxin M1 enrichment factor in different cow milk cheese hardness category 96
The slaughterhouse as an apidemiological observatory for the surveillance of caseous lymphadenitis in sheep. 95
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 95
Microbial, chemical-physical, rheological and organoleptic characterisation of roe deer (Capreolus capreolus) salami 95
Studio preliminare sull’impiego di estratti polifenolici da sottoprodotti dell’industria elaiotecnica applicati alle carni di cinghiale 94
Improved health and quality in Italian organic chicken. 94
Contribution of street food on dietary acrylamide exposure by youth aged nineteen to thirty in Perugia, Italy 94
Seroprevalence and Risk Factors for Toxoplasma gondii Infection on Finishing Swine Reared in the Umbria Region, Central Italy 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
Olive mill wastewater phenolic concentrate as natural antioxidant against lipid-protein oxidative deterioration in chicken meat during storage 93
Prevalenza di Campylobacter jejuni e Campylobacter coli in ibridi di pollo a diverso accrescimento allevati con metodo convenzionale e "free-range" 92
Microbial aspects of ovine pelt removal assisted by air inflation 92
Giant fibers in broiler chickens 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
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 92
Paratubercolosi: presentazione di alcuni casi e considerazioni sui rischi per la salute umana 91
PRESENCE OF THERMOPHILIC CAMPYLOBACTER IN CONVENTIONAL AND FREE-RANGE POULTRY FLOCKS 90
Effetto della macellazione sulla contaminazione da Campylobacter termofili in carcasse avicole 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 89
Effect of time and temperaturebefore chilling on the hygieneof carcasses in wild boar hunted in central Italy 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
Confronto in vitro tra due differenti metodi di prelievo per la valutazione della contaminazione superficiale delle carcasse bovine 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
Impiego di Saccharomyces cerevisiae nell’alimentazione del pollo da carne: 1. effetto su performance e composizione della carne 86
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.) 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
Considerazioni sulla pseudotubercolosi ovina come problema di sanità pubblica veterinaria 85
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
DEVELOPMENT OF LEGISLATION ON MOBILE SLAUGHTERHOUSE FOR RURAL POULTRY MEAT PRODUCTION 85
Prevalence of Mycobacterium Avium Subsp.Paratuberculosis Infection in Young Beef Animals Submitted to a Regional Abattoir 83
The slaughterhouse as an epidemiological observatory for the surveillance of caseus lymphadenitis in sheep 83
Influence of manufacturing procedure on the compositional and sensory properties of n-3 fatty acid-enriched pecorino cheese 83
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 83
Preliminary study of the microbiological quality of ostrich (Struthio camelus) carcasses dressed in small Italian abattoirs 82
Use of a commercial ELISA Kit for the detection of anti-Toxoplasma gondii antibodies on swine meat juice. 82
Totale 10.874
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Categoria #
all - tutte 71.601
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 71.601
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021287 0 0 0 0 0 0 0 0 0 43 100 144
2021/20221.378 19 234 22 55 36 73 31 439 26 62 173 208
2022/20232.440 178 398 51 157 200 223 10 92 982 5 98 46
2023/20241.303 109 124 73 46 39 25 276 37 189 58 165 162
2024/20252.844 67 265 174 117 425 113 129 160 491 172 462 269
2025/20266.128 452 456 398 1.009 850 471 959 365 675 493 0 0
Totale 17.432