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

RANUCCI, David
 Distribuzione geografica
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Continente #
NA - Nord America 6.199
EU - Europa 5.191
AS - Asia 4.596
SA - Sud America 939
AF - Africa 124
Continente sconosciuto - Info sul continente non disponibili 6
OC - Oceania 4
Totale 17.059
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Nazione #
US - Stati Uniti d'America 6.025
SG - Singapore 2.175
IT - Italia 1.494
IE - Irlanda 804
BR - Brasile 717
HK - Hong Kong 616
RU - Federazione Russa 599
CN - Cina 575
UA - Ucraina 563
VN - Vietnam 510
FR - Francia 341
DE - Germania 338
FI - Finlandia 255
SE - Svezia 249
GB - Regno Unito 202
KR - Corea 172
IN - India 103
CA - Canada 88
BD - Bangladesh 79
AR - Argentina 71
NL - Olanda 57
PL - Polonia 56
TR - Turchia 50
MX - Messico 45
ID - Indonesia 39
EC - Ecuador 38
PK - Pakistan 38
AT - Austria 37
CO - Colombia 37
IQ - Iraq 37
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
JM - Giamaica 5
TH - Thailandia 5
AU - Australia 4
AZ - Azerbaigian 4
HU - Ungheria 4
IL - Israele 4
KW - Kuwait 4
OM - Oman 4
BO - Bolivia 3
CI - Costa d'Avorio 3
DK - Danimarca 3
DZ - Algeria 3
EE - Estonia 3
GE - Georgia 3
HR - Croazia 3
LA - Repubblica Popolare Democratica del Laos 3
MU - Mauritius 3
NI - Nicaragua 3
NO - Norvegia 3
SK - Slovacchia (Repubblica Slovacca) 3
AO - Angola 2
BY - Bielorussia 2
GD - Grenada 2
GF - Guiana Francese 2
GT - Guatemala 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
Totale 17.025
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Città #
Singapore 1.527
Dublin 797
Chandler 667
Hong Kong 612
San Jose 563
Ashburn 406
San Mateo 358
Jacksonville 301
Perugia 300
Santa Clara 244
Boardman 243
Moscow 211
Medford 172
Princeton 170
Lauterbourg 169
Seoul 169
Ho Chi Minh City 141
Beijing 137
Altamura 134
Wilmington 133
Fremont 123
Dong Ket 120
Redmond 116
New York 113
Los Angeles 110
Munich 102
Andover 101
Lawrence 99
Helsinki 84
Ann Arbor 83
Hanoi 79
The Dalles 76
Piscataway 71
São Paulo 67
Milan 62
Orem 55
Frankfurt am Main 53
Saint Petersburg 51
Des Moines 44
Rome 44
Turku 44
Dallas 39
Bologna 33
Warsaw 33
Bari 32
Tokyo 32
Florence 31
Norwalk 31
Brooklyn 29
Shanghai 29
Chennai 28
Chicago 28
London 28
Amsterdam 26
Houston 26
Montreal 26
Council Bluffs 23
Manchester 23
Brussels 22
Denver 22
Naples 22
Vienna 22
Boston 21
Redwood City 21
Johannesburg 20
Rio de Janeiro 20
Falls Church 19
Nuremberg 19
Toronto 19
Brasília 18
Falkenstein 18
Haiphong 18
Phoenix 18
Poplar 18
Baghdad 17
San Francisco 17
Tashkent 17
Mumbai 15
Napoli 15
Woodbridge 15
Ankara 14
Roubaix 14
Atlanta 13
Guayaquil 13
Nairobi 13
Piazzola sul Brenta 13
San Paolo di Civitate 13
Stockholm 13
Turin 13
Belo Horizonte 12
Hefei 12
Philadelphia 12
Dhaka 11
Mexico City 11
Quito 11
Thái Bình 11
Biên Hòa 10
Buffalo 10
Columbus 10
Curitiba 10
Totale 10.300
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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
Comparazione tra un kit commerciale ELISA e IFAT per la determinazione di anticorpi anti-toxoplasma gondii su siero e succo carneo di suino 149
Characterization of muscle fibers in normal and hypertrophied Marchigiana beef cattle 146
Applicazione di parametri oggettivi per la valutazione della qualità del pesce 144
Transfer of bioactive compounds from pasture to meat in organic free-range chickens 140
Carateristiche delle fibre muscolari e valutazione della presenza di fibre giganti in due ibridi di pollo da carne 137
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
Teaching to teach with a LMS: The experience at University of Perugia 126
Profili di sensibilità agli antibiotici in Escherichia coli, Staphylococcus aureus, Enterococcus faecium e Enterococcus faecalis isolati da produzioni lattiero casearie biologiche 125
EPIDEMIOLOGICAL ASPECTS OF CANINE GRANULOCYTIC ANAPLASMOSIS IN CENTRAL ITALY 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
Ricerca di Coxiella burnetii tramite metodi biomolecolari in allevamenti ovini da latte del territorio umbro: studio pilota. 121
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
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
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
Effect of transport length and genotype on tonic immobility, blood parameters and carcass contamination of free-range reared chickens 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
Efficacy of HACCP system implementation in a medium-sized meat plant producing typical Italian salami 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
Microbial aspects of ovine pelt removal assisted by air inflation 93
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
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
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
DEVELOPMENT OF LEGISLATION ON MOBILE SLAUGHTERHOUSE FOR RURAL POULTRY MEAT PRODUCTION 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
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
Considerazioni sulla pseudotubercolosi ovina come problema di sanità pubblica veterinaria 86
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
Ricerche preliminari sulla correlazione tra stordimento elettrico dei suini e presenza di emorragie muscolari 85
The slaughterhouse as an epidemiological observatory for the surveillance of caseus lymphadenitis in sheep 84
Prevalence of Mycobacterium Avium Subsp.Paratuberculosis Infection in Young Beef Animals Submitted to a Regional Abattoir 83
Totale 11.009
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Categoria #
all - tutte 76.171
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 76.171
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021144 0 0 0 0 0 0 0 0 0 0 0 144
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
2025/20266.389 452 456 398 1.009 850 471 959 365 675 521 168 65
Totale 17.693