IRIS
BOTTARI, Benedetta
 Distribuzione geografica
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Continente #
NA - Nord America 5.253
AS - Asia 4.378
EU - Europa 3.186
SA - Sud America 606
AF - Africa 242
Continente sconosciuto - Info sul continente non disponibili 176
OC - Oceania 4
Totale 13.845
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Nazione #
US - Stati Uniti d'America 5.069
SG - Singapore 1.472
CN - Cina 1.230
IT - Italia 779
VN - Vietnam 681
IE - Irlanda 494
BR - Brasile 448
FI - Finlandia 336
HK - Hong Kong 322
SE - Svezia 316
DE - Germania 275
FR - Francia 190
NL - Olanda 158
ZA - Sudafrica 143
BD - Bangladesh 142
RU - Federazione Russa 128
UA - Ucraina 125
TR - Turchia 116
AT - Austria 115
GB - Regno Unito 104
CA - Canada 103
IN - India 81
AR - Argentina 57
KR - Corea 54
ID - Indonesia 43
IQ - Iraq 40
MX - Messico 40
BE - Belgio 30
PL - Polonia 28
EC - Ecuador 27
JP - Giappone 26
CI - Costa d'Avorio 23
PH - Filippine 22
CZ - Repubblica Ceca 21
VE - Venezuela 20
ES - Italia 19
CO - Colombia 17
PK - Pakistan 16
UZ - Uzbekistan 16
AE - Emirati Arabi Uniti 15
ET - Etiopia 15
IR - Iran 15
PY - Paraguay 14
TH - Thailandia 14
LT - Lituania 13
DZ - Algeria 12
MA - Marocco 12
CL - Cile 11
GR - Grecia 11
JM - Giamaica 9
CH - Svizzera 8
MY - Malesia 8
SA - Arabia Saudita 8
EG - Egitto 7
NP - Nepal 7
SC - Seychelles 7
TN - Tunisia 7
TW - Taiwan 7
BH - Bahrain 6
DO - Repubblica Dominicana 6
GT - Guatemala 6
IL - Israele 6
JO - Giordania 6
KE - Kenya 6
PT - Portogallo 6
RS - Serbia 6
CR - Costa Rica 5
KZ - Kazakistan 5
PE - Perù 5
AZ - Azerbaigian 4
HU - Ungheria 4
TT - Trinidad e Tobago 4
UY - Uruguay 4
BG - Bulgaria 3
BO - Bolivia 3
HN - Honduras 3
LB - Libano 3
PR - Porto Rico 3
QA - Qatar 3
SN - Senegal 3
AL - Albania 2
AU - Australia 2
BA - Bosnia-Erzegovina 2
BY - Bielorussia 2
CY - Cipro 2
KG - Kirghizistan 2
LV - Lettonia 2
MN - Mongolia 2
NG - Nigeria 2
NO - Norvegia 2
NZ - Nuova Zelanda 2
PA - Panama 2
SK - Slovacchia (Repubblica Slovacca) 2
XK - ???statistics.table.value.countryCode.XK??? 2
AM - Armenia 1
AO - Angola 1
BB - Barbados 1
BN - Brunei Darussalam 1
DK - Danimarca 1
EE - Estonia 1
Totale 13.660
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Città #
Singapore 751
Ashburn 683
Dublin 492
San Jose 492
Chandler 481
Santa Clara 369
Hong Kong 301
Beijing 273
Dallas 264
Council Bluffs 226
Ann Arbor 196
Ho Chi Minh City 196
Hanoi 176
Jacksonville 175
Boardman 160
Parma 141
Los Angeles 135
Johannesburg 132
Shanghai 122
Dearborn 121
New York 105
Nanjing 101
Munich 97
Vienna 93
Hefei 92
Lauterbourg 88
Princeton 80
Milan 75
Izmir 72
Chicago 60
Bologna 51
Rome 46
Seoul 46
Wilmington 46
Kunming 44
Marseille 44
San Mateo 44
São Paulo 43
Toronto 42
Bremen 39
Buffalo 39
Moscow 38
Columbus 37
Haiphong 36
Shenyang 34
Groningen 33
Helsinki 31
Jinan 31
Des Moines 29
Da Nang 28
Nanchang 28
Hebei 27
Guangzhou 24
The Dalles 24
Abidjan 23
Brussels 23
Houston 23
Jakarta 23
Changsha 22
Modena 22
Frankfurt am Main 20
Montreal 20
Tokyo 18
Atlanta 17
Brooklyn 17
Hillsboro 17
Warsaw 17
London 16
Seattle 16
Boston 15
Orem 15
Tashkent 15
Woodbridge 15
Mexico City 14
Norwalk 14
San Francisco 14
Addis Ababa 13
Denver 13
Hải Dương 13
Olomouc 13
Phoenix 13
Zhengzhou 13
Amsterdam 12
Florianópolis 12
Mumbai 12
Nuremberg 12
Ottawa 12
Piacenza 12
Poplar 12
Reggio Emilia 12
Turku 12
Brescia 11
Guayaquil 11
Jiaxing 11
Rio de Janeiro 11
Stockholm 11
Tianjin 11
Athens 10
Belo Horizonte 10
Osasco 10
Totale 8.311
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Nome #
Lactic acid bacteria in cow raw milk for cheese production: Which and how many? 323
Dynamics of a natural bacterial community under technological and environ-mental pressures: the case of natural whey starter for Parmigiano Reggiano cheese 241
Development of inhalation powders containing lactic acid bacteria with antimicrobial activity against Pseudomonas aeruginosa 235
Artisanal Pale Ale Beer: Influence of Bottle Fermentation and Storage 203
Effect of fermentation with selected lactic acid bacteria strains on the molecular and technological properties of sorghum batters 203
Feeding Lactic Acid Bacteria with Different Sugars: Effect on Exopolysaccharides (EPS) Production and Their Molecular Characteristics 196
Ability of a wild Weissella strain to modify viscosity of fermented milk 195
Arthrospira platensis Extract: A Non-Invasive Strategy to Obtain Adjunct Attenuated Cultures 189
Bacterial Cannibalism To Survive During Cheese Ripening 188
Characterization of the peptide fraction from digested Parmigiano Reggiano cheese and its effect on growth of lactobacilli and bifidobacteria 177
Application of real-time PCR (qPCR) for characterization of microbial populations and type of milk in dairy food products 177
Lactobacillus delbrueckii subsp. bulgaricus derivatives for 3D printed alginate/hyaluronic acid self-crosslinking hydrogels: Manufacturing and wound healing potential 174
Comparison of natural whey starters for Grana Padanocheese using sunray plots 174
Cutting procedures might be responsible for Listeria monocytogenes contamination of foods: The case of Gorgonzola cheese 168
Application of Impedance Microbiology for Evaluating Potential Acidifying Performances of Starter Lactic Acid Bacteria to Employ in Milk Transformation 167
Lactobacillus casei group effective identification 165
How new molecular approaches have contributed to shedding light on microbial dynamics in Parmigiano Reggiano cheese 163
A multi-sampling approach to evaluate an infrared surface treatment for reducing Listeria monocytogenes contamination on whole Gorgonzola cheese rinds 162
Atp bioluminescence for rapid and selective detection of bacteria and yeasts in wine 162
Lactic Acid Fermentation of Chlorella vulgaris to Improve the Aroma of New Microalgae-Based Foods: Impact of Composition and Bacterial Growth on the Volatile Fraction 161
Exploitation of Impedometric Analysis and Fluorescence Microscopy: Assessment of Alicyclobacillus acidoterrestris Life Cycle and Innovative Inactivation Strategy 159
Eastern African traditional fermented foods and beverages: Advancements, challenges, and perspectives on food technology, nutrition, and safety 158
Application of FISH technology for microbiological analysis: current state and prospects 157
Transcriptional responses of cDNA-AFLP of Lactobacillus rhamnosus growing in cheese-like medium by a novel cDNA-AFLP technique 156
Eating fermented: Health benefits of lab-fermented foods 156
Dynamics of microbial communities in Grana Padano cheese 155
Natural whey starter for Parmigiano Reggiano:culture-independent approach 152
The Interrelationship Between Microbiota and Peptides During Ripening as a Driver for Parmigiano Reggiano Cheese Quality 152
cDNA-amplified fragment length polymorphism to study the transcriptional responses of Lactobacillus rhamnosus growing in cheese-like medium 151
Whey starter for Parmigiano Reggiano: culture independent approach 150
Disclosing Lactobacillus delbrueckii subsp. bulgaricus intraspecific diversity in exopolysaccharides production 150
Dynamics of whole and lysed bacterial cells during Parmigiano Reggiano cheese production and ripening 149
Yeast viability as a parameter to maintain artisanal beer quality features 148
Lysozyme affects the microbial catabolism of free arginine in raw-milk hard cheeses 148
Impiego di LH-(RT) PCR per lo studio di popolazioni microbiche complesse 148
Dinamiche delle popolazioni microbiche nel formaggio Grana Padano. 148
Community and Dynamics of Lactic Acid Bacteria in Grana Padano Cheese: a survey. 147
Antibiotic resistance of lactobacilli isolated from two Italianhard cheeses 146
Variability of lactic acid production, chemical and microbiological characteristics in 24-hour Parmigiano Reggiano cheese 144
Studio della vitalità e coltivabilità della popolazione microbica presente nei sieroinnesti naturali 142
Wild Lactobacillus casei Group Strains: Potentiality to Ferment Plant Derived Juices 142
The role of airways microbiota on local and systemic diseases: a rationale for probiotics delivery to the respiratory tract 141
Study of the bacterial diversity of foods: PCR-DGGE versus LH-PCR 141
Novel insights on pink discoloration in cheese: The case of Pecorino Toscano 141
Potential Prebiotic Effect of a Long Chain Dextran Produced by Weissella cibaria: an in Vitro Evaluation 141
Evaluation of cell viability and bacterial composition of the Grana Padano whey starter ecosystem 140
Bugs à la carte: Microbial contamination of electronic menus 138
Survival Strategy and Metabolic Capabilities of NSLAB during Cheese Ripening 138
Parmigiano Reggiano: How Microorganisms and Ripening Build the Diversity that Makes it Unique 137
Dinamiche Microbiche durante la produzione e la stagionatura del Parmigiano Reggiano 136
Evaluating the presence of human pathogens in commercially frozen, biologically appropriate raw pet food sold in Italy 135
Survey on community and dynamics of lactic acid bacteria in Grana Padano cheese 133
Non-starter lactic acid bacteria strategy to grow during cheese ripening 131
The Postbiotic Potential of Microalgae 129
Yeast viability and fermentation activities in artisanal pils beer 128
Determination of microbial load for different beverages and foodstuff by assessment of intracellular ATP 127
Parmigiano Reggiano: How Microorganisms and Ripening Build the Diversity that Makes it Unique 125
STS molecular marker for rapid screening of Lactobacillus casei group as secondary adjunct starter 124
Investigation of the ability of dairy nonstarter lactic acid bacteria to grow using cell lysates of other lactic acid bacteria as the exclusive source of nutrients 123
Culture independent approach for evaluation of presence and activity of microorganims in food 123
The Bioactivities of Lactic Acid-Fermented Arthrospira platensis and Its Application in Functional Beverages 121
Peptide profile of Parmigiano Reggiano cheese after simulated gastrointestinal digestion: From quality drivers to functional compounds 121
Dynamics of whole and lysed bacterial cells during Parmigiano-Reggianocheese production and ripening 121
Diversity and dynamic of lactic acid bacteria strains during aging of along ripened hard cheese produced from raw milk and undefined natural starter 120
Probiotics and Covid-19 119
Development of a multiplex real time PCR to detect thermophilic lactic acid bacteria in natural whey starters 118
LACTOBACILLI INHALATION POWDER FOR THE REDUCTION OF LUNG INFLAMMATION IN non-CF BRONCHIECTASIS DISEASE 117
How the fewest become the greatest. L. casei's impacton long ripened cheeses 117
Un sistema modello per prevedere l'attività amminopeptidasica dei batteri lattici durante la maturazione del Parmigiano Reggiano 113
Qualità degli alimenti e collegamento con il territorio: il caso dei prodotti caseari- The relation between food quality and the "know how" tradition: the case of dairy products 113
Performance assessment, through numerical simulation and experimental evaluation, of a thinfilm ultraviolet reactor for the processing of fruit juices 112
Survival Strategy and Metabolic Capabilities of NSLAB during Cheese Ripening 112
Survey on Community and Dynamics of Lactic Acid Bacteria in Grana Padano Cheese 108
Invited Review: Microbial evolution in raw milk, long-ripened cheeses produced using undefined natural whey starters 108
Evoluzione della microflora lattica e delle attività aminopeptidasiche nella maturazione del Parmigiano Reggiano. 107
Corrigendum to “Development of a multiplex real time PCR to detect thermophilic lactic acid bacteria in natural whey starters” (Development of a multiplex real time PCR to detect thermophilic lactic acid bacteria in natural whey starters (2013) 160(3) (290–297), (S0168160512005466), (10.1016/j.ijfoodmicro.2012.10.011)) 107
Ser Parmigiano Reggiano (ChNP): produkt, technologia i cechy 104
Study on lipid fractions of Streptococcus thermophilus by TLC, GC and GC/MS techniques 103
Fluorescence techniques for identifying and evaluating viability of microorganisms in food samples 103
“Re-engineering of a food oven for thermal sanitization of Personal Protective Equipment against Sars-CoV-2 virus” 101
Safety and technological application of autochthonous Streptococcus thermophilus cultures in the buffalo Mozzarella cheese 101
Efficacy of different storage practices in maintaining the physicochemical and microbiological properties of fresh pork sausage 100
Lacticaseibacillus Strains Isolated from Raw Milk: Screening Strategy for Their Qualification as Adjunct Culture in Cheesemaking 99
Display life of fresh pork sausage: a comparison between two different packaging systems 99
Impact of thermal treatment, pulsed electric fields, and high-pressure processing on the transcriptome of Escherichia coli ATCC 8739 97
Microbial Dynamics During Parmigiano Reggiano Cheese Production and Ripening 96
FISH in Food Microbiology 95
Study on Lipid Fractions of Streptococcus Thermophilus by TLC, GC, GC/MS Techniques. 94
The presence, genetic diversity and behaviour of Listeria monocytogenes in blue-veined cheese rinds during the shelf life 93
FISHing for food microorganism 93
Gut Microbiome, Diet and Depression: Literature Review of Microbiological, Nutritional and Neuroscientific Aspects 92
Guided LAB fermentation unlocks quality potential of wheat-sorghum composite bread 91
Inactivation of indicator microorganisms and biological hazards by standard and/or alternative processing methods in Category 2 and 3 animal by-products and derived products to be used as organic fertilisers and/or soil improvers 91
LIVE/DEAD YEAST VIABILITY STAINING AS A TOOL FOR IMPROVING ARTISANAL PILSNER BEER PRODUCTION 90
FISH for detecting, identifying and studying dynamics of microbial population in food samples 87
Evaluation of microbial presence and activity in cheese: pathogenic microorganisms and microorganisms with technological function 86
Effective identification of Lactobacillus casei group species: Genome-based selection of the gene mutL as the target of a novel multiplex PCR assay 85
Antibiotic Resistance of Lactobacilli Isolated from Two Italian Hard Cheeses 83
New developments in the study of the microbiota of raw-milk, long-ripened cheeses by molecular methods: the case of Grana Padano and Parmigiano Reggiano 80
In vitro probiotic characterization of high GABA producing strain Lactobacillus brevis DSM 32386 isolated from traditional “wild” Alpine cheese 77
Totale 13.586
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Categoria #
all - tutte 48.422
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 48.422
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022424 0 26 15 33 18 8 63 36 25 39 19 142
2022/20231.799 152 189 107 182 169 201 15 117 570 12 52 33
2023/2024733 45 58 17 14 69 120 101 52 28 51 67 111
2024/20252.517 75 144 150 197 229 285 187 144 270 206 200 430
2025/20265.837 547 504 662 530 784 329 654 195 677 429 314 212
2026/2027471 247 224 0 0 0 0 0 0 0 0 0 0
Totale 13.845