NOVELLI, ENRICO
 Distribuzione geografica
Continente #
NA - Nord America 11.132
EU - Europa 4.018
AS - Asia 1.330
SA - Sud America 29
OC - Oceania 25
AF - Africa 14
Continente sconosciuto - Info sul continente non disponibili 13
Totale 16.561
Nazione #
US - Stati Uniti d'America 11.104
IT - Italia 2.345
CN - Cina 810
FI - Finlandia 386
UA - Ucraina 367
DE - Germania 305
SG - Singapore 262
SE - Svezia 220
GB - Regno Unito 106
VN - Vietnam 89
FR - Francia 71
IN - India 54
IE - Irlanda 33
RU - Federazione Russa 29
TR - Turchia 24
CH - Svizzera 23
ES - Italia 21
IR - Iran 21
AU - Australia 19
CA - Canada 19
PL - Polonia 19
NL - Olanda 18
BR - Brasile 15
TH - Thailandia 13
AT - Austria 12
NO - Norvegia 12
EU - Europa 10
KR - Corea 10
PK - Pakistan 9
BE - Belgio 8
CZ - Repubblica Ceca 8
TW - Taiwan 8
BD - Bangladesh 7
MX - Messico 7
ID - Indonesia 6
NZ - Nuova Zelanda 6
AL - Albania 5
CO - Colombia 5
EG - Egitto 5
HU - Ungheria 5
PT - Portogallo 4
RO - Romania 4
ZA - Sudafrica 4
AE - Emirati Arabi Uniti 3
BG - Bulgaria 3
BO - Bolivia 3
JP - Giappone 3
KH - Cambogia 3
MY - Malesia 3
RS - Serbia 3
A1 - Anonimo 2
AR - Argentina 2
GR - Grecia 2
LV - Lettonia 2
NG - Nigeria 2
PE - Perù 2
PR - Porto Rico 2
SA - Arabia Saudita 2
SI - Slovenia 2
TN - Tunisia 2
A2 - ???statistics.table.value.countryCode.A2??? 1
CL - Cile 1
DZ - Algeria 1
EC - Ecuador 1
IL - Israele 1
IM - Isola di Man 1
LU - Lussemburgo 1
MD - Moldavia 1
MT - Malta 1
PH - Filippine 1
SK - Slovacchia (Repubblica Slovacca) 1
UZ - Uzbekistan 1
Totale 16.561
Città #
Chandler 1.368
Fairfield 1.322
Jacksonville 1.205
Woodbridge 937
Ann Arbor 745
Ashburn 629
Houston 628
Wilmington 603
Seattle 450
Cambridge 426
Princeton 377
Beijing 249
Padova 227
Medford 207
Milan 205
Roxbury 173
Singapore 171
Helsinki 153
Nanjing 153
San Diego 151
Rome 139
Des Moines 136
Boardman 122
Dong Ket 86
Guangzhou 76
Turin 74
Florence 48
Shenyang 44
Hebei 40
New York 38
Nanchang 36
Norwalk 36
Bari 33
Dublin 31
Bologna 28
Los Angeles 27
Jiaxing 26
Naples 26
Palermo 26
Tianjin 25
Jinan 24
Changsha 22
Genoa 20
Redwood City 19
Treviso 19
London 18
Paris 16
Indiana 15
Modena 15
Vicenza 15
Verona 14
Catania 13
Perugia 13
Trieste 13
Redmond 12
Venice 12
Brescia 11
Kharkiv 11
Tappahannock 11
Vienna 11
Abano Terme 10
Ogden 10
Zhengzhou 10
Borås 9
San Antonio 9
Taufers 9
Buffalo 8
Parma 8
Pontedera 8
Rakkestad 8
Torino 8
Wroclaw 8
Aosta 7
Forlì 7
Kilburn 7
Lappeenranta 7
Messina 7
Montecchio Maggiore 7
Monza 7
Ningbo 7
Onalaska 7
Rimini 7
Taichung 7
Udine 7
Yenibosna 7
Chicago 6
Foggia 6
Munich 6
Pune 6
Rockville 6
Washington 6
Bergamo 5
Brussels 5
Carpi 5
Duncan 5
Essen 5
Falls Church 5
Genzano di Roma 5
Gualdo Tadino 5
Nice 5
Totale 12.057
Nome #
Valutazione del rischio Bacillus cereus nella preparazione domestica dell’insalata di riso. Risultati preliminari 947
ASPETTI DIETETICO-NUTRIZIONALI DELLA CARNE DI CANGURO 269
Effect of breast myopathies on quality and microbial shelf life of broiler meat 255
Storage test su succo di mela trattato con ultrasuoni 198
Investigating the troublesome relationship between the cow milk and human health 186
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 164
Microbial dynamics during shelf-life of industrial Ricotta cheese and identification of a Bacillus strain as a cause of a pink discolouration 154
Using a concentrate of phenols obtained from olive vegetation water to preserve chilled food: Two case studies - ITALIAN JOURNAL OF FOOD SAFETY 149
Edible processed insects from e-commerce: Food safety with a focus on the Bacillus cereus group 143
Ultrasonic inactivation of microorganisms: A compromise between lethal capacity and sensory quality of milk 142
A correlative study on data from pork carcass and processed meat (Bauernspeck) for automatic estimation of chemical parameters by means of near-infrared spectroscopy 135
Evaluation of real-time PCR assays for detection and quantification of fraudulent addition of bovine milk to caprine and ovine milk for cheese manufacture 134
Use of Near-Infrared Spectroscopy for Fast Fraud Detection in Seafood: Application to the Authentication of Wild European Sea Bass (Dicentrarchus labrax) 131
Angiotensin-converting enzyme inhibitory activity of water-soluble extracts of Asiago d'allevo cheese 121
Addition of phenols compounds to meat dough intended for salami manufacture and its antioxidant effect 120
Use of near infrared spectroscopy and chemometrics to evaluate the shelf-life of cloudy sonicated apple juice 119
Italian Salami: A Comprehensive Analysis 118
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 116
Application of near-infrared spectroscopy for frozen-thawed characterization of cuttlefish (Sepia officinalis) 114
Caratterizzazione della proteasi termostabile AprX in ceppi di Pseudomonas fluorescens e impatto sulla shelf-life dei prodotti lattiero-caseari: risultati preliminari 112
A multi-omics approach to evaluate the quality of milk whey used in ricotta cheese production 110
Igiene e tecnologie degli alimenti di origine animale - Alterazione degli zuccheri 108
Contribution of natural milk culture to microbiota, safety and hygiene of raw milk cheese produced in alpine malga 108
Effect of triploidy on quality traits of shi drum (Umbrina cirrosa L.) until the second rearing year 107
Edible insects and young adults in a north-east Italian city an exploratory study 106
Characterisation of the thermostable protease AprX in strains of Pseudomonas fluorescens and impact on the shelf-life of dairy products: Preliminary results 105
Use of bovine lymphocytes to assess the immunomodulatory effect of natural extracts. 103
Etichette ingannevoli? Alcune riflessioni 103
Comparison of Visible and Near-Infrared Reflectance Spectroscopy to Authenticate Fresh and Frozen-thawed Swordfish (Xiphias gladius L) 98
Preliminary investigation on the presence of peptidesinhibiting the growth of Listeria innocua and Listeriamonocytogenes in Asiago d’Allevo cheese 98
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 98
Biochemical and microbiological events of Parma ham production technology 97
Comparative evaluation of some antioxidants in salame Milano and mortadella production 94
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 94
Two 16S rRNA mitochondrial markers for species identification in forensic science 94
Aeromonas spp.: ubiquitous or specialised bugs? 94
Molecular Typing of Vibrio parahaemolyticus Strains Isolated from Mollusks in the North Adriatic Sea 94
Cold chain and consumers’ practices: exploratory results of focus group interviews 93
Storage test on apple juice after ultrasound treatment 92
Supplementing growing rabbit diets with chestnut hydrolyzable tannins: Effect on meat quality and oxidative status, nutrient digestibilities, and content of tannin metabolites 92
Indagine sul valore dietetico-nutrizionale della lumaca. Confronto fra specie e fra soggetti raccolti in natura ed allevati 91
Use of near infrared spectroscopy coupled with chemometrics for fast detection of irradiated dry fermented sausages 91
Effect of period of milk production and ripening on quality traits of Asiago cheese 89
VIBRIO TRENDS IN THE ECOLOGY OF VENICE LAGOON 88
Near-infrared spectroscopy to assist authentication and labeling of Asiago d’allevo cheese 88
Polyphenols from olive mill waste affect biofilm formation and motility inEscherichia coli K-12 87
Determination of Microbial Diversity of Aeromonas Strains onthe Basis of Multilocus Sequence Typing, Phenotype, andPresence of Putative Virulence Genes 86
MICROBIAL FLORA OF FRESHLY-PRODUCED VEGETABLES: A PRELIMINARY REPORT 86
Caratteristiche nutrizionali di una preparazione carnea tipica del bellunese: il pastin 86
Ricerca di Listeria monocytogenes in tramezzini e panini 85
New Insights to Detect Irradiated Food: an Overview 85
Objective evaluation of pork quality:results of on line measurements 84
Preliminary trials for identification of Elasmobranch Fishes by Molecular Biology Techniques 83
Lipid and cholesterol oxidation in frozen stored pork, salame Milano and mortadella 82
Polar electrophoresis: shape of two-dimensional maps is as important as size. 81
Effect of ultrasound alone or ultrasound coupled with CO2 on the chemical composition, cheese-making properties and sensory traits of raw milk 81
Hot and cold cutting techniques. Comparative evaluation of heavy pig carcasses in Italy 80
Preliminary findings on the effect of light-oxidation on Asiago d'allevo vecchio protected designation of origin cheese 80
Food Quality, Safety and Technology 80
Volatile compounds and microbial development in sonicated cloudy apple juices: Preliminary results 80
Colour stability and vitamin E content of fresh and processed pork 80
Lean colour of green and matured Parma hams: comparative evaluation and technological relevance of sensory and objective data 79
Use of bovine lymphocytes to assess the immunomodulatory effect of natural extracts 78
Objective measurements of pork quality: evaluation of various techniques 78
Microbial metabarcoding highlights different bacterial and fungal populations in honey samples from local beekeepers and market in north-eastern Italy 78
Assessment of chicken breast shelf life based on bench-top and portable near-infrared spectroscopy tools coupled with chemometrics 78
Oxidative stability and dietary treatment with vitamin E, oleic acid and copper of fresh and cooked pork chops 77
Valutazione strumentale della qualita' della carne suina. 1: Premessa 75
On line objective evaluation of pork quality 75
Effect of some fat-replacers on the release of volatile aroma compounds from low-fat meat products 75
Colour traits in the evaluation of the ripening period of Asiago cheese 75
Analysis of process factors of dry fermented salami to control Listeria monocytogenes 75
Sweet potatoes (Ipomea batata) in heavy pig fattening 74
Authenticating Production Origin of Wild and Farmed Sea Bass (Dicentrarchuslabrax) by Infrared Spectroscopy NIRS (Near Infrared ReflectanceSpectroscopy) 74
Oxidation in traditional Mediterranean meat products 73
Objective and sensorial evaluation of pork quality: a comparative study 73
Detection of genetically modified organisms (GMOs) in food and feedstuff. 71
Versatile nano-platform for tailored immuno-magnetic carriers 71
STUDIO DELLA FLORA MICROBICA NEI VEGETALI DI IV GAMMA. NOTA PRELIMINARE 68
Partial characterisation of peptides inhibiting Listeria growth in two Alpine cheeses 68
Comparison of culture-dependent and culture-independent methods for bacterial community monitoring during Montasio cheese manufacturing 66
H2O2 Tolerance in Pseudomonas Fluorescens: Synergy between Pyoverdine-Iron(III) Complex and a Blue Extracellular Product Revealed by a Nanotechnology-Based Electrochemical Approach 66
Elementi di caratterizzazione della qualità  della carne bovina 65
Oil and vitamin E supplementation and colour stability of fresh and processed pork 65
Oxidation patterns of lipids in mortadella and salame Milano 63
Hygienic quality and microflora evolution in typical Italian game meat products 63
Volatile compounds of commercial Milano salami 60
Oxidative stability of lipids and cholesterol in salame Milano, coppa and Parma ham: dietary supplementation with vitamin E and oleic acid 60
Valutazione del carico in elementi tossici in tracce di un territorio tramite alcuni organismi a crescita spontanea e di interesse alimentare 59
Phenols extract from olive vegetation water (PEOW) as ingredient in raw sausages and salami 59
Real-Time TaqMan Polymerase Chain Reaction Detectionand Quantification of Cow DNA in Pure Water BuffaloMozzarella Cheese: Method Validation and Its Applicationon Commercial Samples 59
Near Infrared Reflectance Spectroscopy in the prediction of nutritional and reological qualiy of Bauernspeck 59
Valutazione strumentale della qualità' della carne suina. 2: Analisi dei risultati ottenuti dalla macellazione di gruppi eterogenei 58
Impiego di una sonda Vis/NIR in riflessione e di uno strumento monocromatore per la discriminazione tra prodotto ittico fresco e decongelato. 58
Comparative evaluation of DNA extraction methods for detection of GMO in food 58
Angiotensin I converting enzyme-inhibitory peptides in Asiago d'Allevo cheese. 58
Influence of dietary protein content on the chemico-physical profile of dry-cured hams produced by pigs of two breeds 58
Valore nutrizionale, composizione chimica e aspetti organolettici della carne di canguro 57
Rapida caratterizzazione del prodotto ittico fresco e decongelato tramite nirs (Near Infrared Spectroscopy) 57
MLSA (MULTILOCUS SEQUENCE ANALYSIS) APPROACH TO IDENTIFY VIBRIOS ISOLATED FROM SHELLFISH, VENICE LAGOON, ITALY 57
Totale 10.208
Categoria #
all - tutte 52.294
article - articoli 30.088
book - libri 261
conference - conferenze 0
curatela - curatele 0
other - altro 261
patent - brevetti 0
selected - selezionate 0
volume - volumi 1.596
Totale 84.500


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20202.665 446 78 53 230 205 229 157 314 227 359 202 165
2020/20212.193 71 166 86 207 68 187 107 210 319 282 276 214
2021/20222.573 32 534 282 183 85 124 74 227 104 27 250 651
2022/20233.013 587 242 188 277 474 340 27 200 340 44 196 98
2023/20242.710 116 248 174 193 199 200 269 167 187 226 355 376
2024/2025109 109 0 0 0 0 0 0 0 0 0 0 0
Totale 16.762