IRIS
BOTTARI, Benedetta
 Distribuzione geografica
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Continente #
NA - Nord America 2.027
EU - Europa 1.940
AS - Asia 947
AF - Africa 23
SA - Sud America 4
OC - Oceania 2
Continente sconosciuto - Info sul continente non disponibili 1
Totale 4.944
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Nazione #
US - Stati Uniti d'America 1.990
CN - Cina 725
IE - Irlanda 491
IT - Italia 326
FI - Finlandia 317
SE - Svezia 304
DE - Germania 133
UA - Ucraina 114
SG - Singapore 100
AT - Austria 99
TR - Turchia 80
GB - Regno Unito 41
NL - Olanda 34
CA - Canada 31
IN - India 26
CI - Costa d'Avorio 22
BE - Belgio 19
CZ - Repubblica Ceca 19
FR - Francia 16
RU - Federazione Russa 11
VN - Vietnam 8
CH - Svizzera 7
MX - Messico 6
AR - Argentina 2
BG - Bulgaria 2
NO - Norvegia 2
TH - Thailandia 2
TW - Taiwan 2
AU - Australia 1
BR - Brasile 1
CL - Cile 1
DZ - Algeria 1
ES - Italia 1
EU - Europa 1
IR - Iran 1
MK - Macedonia 1
MN - Mongolia 1
NP - Nepal 1
NZ - Nuova Zelanda 1
PK - Pakistan 1
PT - Portogallo 1
RO - Romania 1
RS - Serbia 1
Totale 4.944
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Città #
Dublin 490
Chandler 481
Ann Arbor 196
Jacksonville 169
Beijing 156
Ashburn 129
Dearborn 121
Shanghai 113
Nanjing 101
Vienna 87
Princeton 80
Parma 78
Izmir 71
Wilmington 46
Kunming 44
San Mateo 44
Bremen 39
Boardman 37
Shenyang 34
Singapore 34
Chicago 33
Jinan 30
Des Moines 28
Groningen 27
Hebei 27
Nanchang 27
Helsinki 26
New York 25
Abidjan 22
Toronto 22
Hefei 21
Brussels 19
Changsha 17
Guangzhou 15
Milan 15
Woodbridge 15
Bologna 14
Norwalk 14
Olomouc 12
Piacenza 12
Seattle 12
Jiaxing 11
Rome 11
Fremont 9
Houston 9
Dong Ket 8
Fairfield 8
Los Angeles 8
Ningbo 8
Ceppaloni 7
Kocaeli 7
Ottawa 7
Pune 7
Taizhou 7
Tianjin 7
Vicenza 7
Zhengzhou 7
Fuzhou 6
Haikou 6
Reggio Emilia 6
Brno 5
Hangzhou 5
Palermo 5
Salerno 5
Valparaiso 5
Bern 4
Brescia 4
Falls Church 4
Mexico 4
Mondolfo 4
Pescara 4
Redmond 4
Redwood City 4
Sassari 4
Taiyuan 4
Xian 4
Chongqing 3
Finale Emilia 3
Frankfurt am Main 3
Medesano 3
Perm 3
Perugia 3
Tappahannock 3
Trezzano Sul Naviglio 3
Verona 3
Vigevano 3
Villeurbanne 3
Washington 3
Wuhan 3
Atakum 2
Baotou 2
Bari 2
Borås 2
Caldogno 2
Centro 2
Cesena 2
Chengdu 2
Filottrano 2
Florence 2
Grafing 2
Totale 3.259
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Nome #
Artisanal Pale Ale Beer: Influence of Bottle Fermentation and Storage 120
Dynamics of a natural bacterial community under technological and environ-mental pressures: the case of natural whey starter for Parmigiano Reggiano cheese 107
Bacterial Cannibalism To Survive During Cheese Ripening 92
Dynamics of microbial communities in Grana Padano cheese 86
Dinamiche delle popolazioni microbiche nel formaggio Grana Padano. 85
Comparison of natural whey starters for Grana Padanocheese using sunray plots 81
Whey starter for Parmigiano Reggiano: culture independent approach 81
Natural whey starter for Parmigiano Reggiano:culture-independent approach 79
Arthrospira platensis Extract: A Non-Invasive Strategy to Obtain Adjunct Attenuated Cultures 79
Development of inhalation powders containing lactic acid bacteria with antimicrobial activity against Pseudomonas aeruginosa 78
Application of real-time PCR (qPCR) for characterization of microbial populations and type of milk in dairy food products 78
cDNA-amplified fragment length polymorphism to study the transcriptional responses of Lactobacillus rhamnosus growing in cheese-like medium 76
Yeast viability as a parameter to maintain artisanal beer quality features 76
Parmigiano Reggiano: How Microorganisms and Ripening Build the Diversity that Makes it Unique 76
Cutting procedures might be responsible for Listeria monocytogenes contamination of foods: The case of Gorgonzola cheese 76
Transcriptional responses of cDNA-AFLP of Lactobacillus rhamnosus growing in cheese-like medium by a novel cDNA-AFLP technique 76
Community and Dynamics of Lactic Acid Bacteria in Grana Padano Cheese: a survey. 73
Lactobacillus casei group effective identification 72
Ability of a wild Weissella strain to modify viscosity of fermented milk 71
A multi-sampling approach to evaluate an infrared surface treatment for reducing Listeria monocytogenes contamination on whole Gorgonzola cheese rinds 70
Antibiotic resistance of lactobacilli isolated from two Italianhard cheeses 69
Potential Prebiotic Effect of a Long Chain Dextran Produced by Weissella cibaria: an in Vitro Evaluation 69
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 68
Lysozyme affects the microbial catabolism of free arginine in raw-milk hard cheeses 68
Application of Impedance Microbiology for Evaluating Potential Acidifying Performances of Starter Lactic Acid Bacteria to Employ in Milk Transformation 68
Impiego di LH-(RT) PCR per lo studio di popolazioni microbiche complesse 68
Wild Lactobacillus casei Group Strains: Potentiality to Ferment Plant Derived Juices 68
Dynamics of whole and lysed bacterial cells during Parmigiano Reggiano cheese production and ripening 66
Dynamics of whole and lysed bacterial cells during Parmigiano-Reggianocheese production and ripening 65
Application of FISH technology for microbiological analysis: current state and prospects 65
Novel insights on pink discoloration in cheese: The case of Pecorino Toscano 65
Characterization of the peptide fraction from digested Parmigiano Reggiano cheese and its effect on growth of lactobacilli and bifidobacteria 65
Study of the bacterial diversity of foods: PCR-DGGE versus LH-PCR 64
How new molecular approaches have contributed to shedding light on microbial dynamics in Parmigiano Reggiano cheese 64
Dinamiche Microbiche durante la produzione e la stagionatura del Parmigiano Reggiano 64
Studio della vitalità e coltivabilità della popolazione microbica presente nei sieroinnesti naturali 64
Disclosing Lactobacillus delbrueckii subsp. bulgaricus intraspecific diversity in exopolysaccharides production 63
Development of a multiplex real time PCR to detect thermophilic lactic acid bacteria in natural whey starters 62
The Interrelationship Between Microbiota and Peptides During Ripening as a Driver for Parmigiano Reggiano Cheese Quality 62
Evaluating the presence of human pathogens in commercially frozen, biologically appropriate raw pet food sold in Italy 62
Yeast viability and fermentation activities in artisanal pils beer 61
Determination of microbial load for different beverages and foodstuff by assessment of intracellular ATP 60
Evaluation of cell viability and bacterial composition of the Grana Padano whey starter ecosystem 59
Non-starter lactic acid bacteria strategy to grow during cheese ripening 58
Variability of lactic acid production, chemical and microbiological characteristics in 24-hour Parmigiano Reggiano cheese 55
Study on Lipid Fractions of Streptococcus Thermophilus by TLC, GC, GC/MS Techniques. 54
Parmigiano Reggiano: How Microorganisms and Ripening Build the Diversity that Makes it Unique 54
Culture independent approach for evaluation of presence and activity of microorganims in food 54
Survival Strategy and Metabolic Capabilities of NSLAB during Cheese Ripening 54
Bugs à la carte: Microbial contamination of electronic menus 53
Eating fermented: Health benefits of lab-fermented foods 53
Display life of fresh pork sausage: a comparison between two different packaging systems 52
Un sistema modello per prevedere l'attività amminopeptidasica dei batteri lattici durante la maturazione del Parmigiano Reggiano 51
Study on lipid fractions of Streptococcus thermophilus by TLC, GC and GC/MS techniques 51
Survey on Community and Dynamics of Lactic Acid Bacteria in Grana Padano Cheese 51
STS molecular marker for rapid screening of Lactobacillus casei group as secondary adjunct starter 51
Safety and technological application of autochthonous Streptococcus thermophilus cultures in the buffalo Mozzarella cheese 51
Efficacy of different storage practices in maintaining the physicochemical and microbiological properties of fresh pork sausage 50
Fluorescence techniques for identifying and evaluating viability of microorganisms in food samples 50
Evoluzione della microflora lattica e delle attività aminopeptidasiche nella maturazione del Parmigiano Reggiano. 49
Invited Review: Microbial evolution in raw milk, long-ripened cheeses produced using undefined natural whey starters 49
Evaluation of microbial presence and activity in cheese: pathogenic microorganisms and microorganisms with technological function 48
Atp bioluminescence for rapid and selective detection of bacteria and yeasts in wine 47
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 46
FISHing for food microorganism 46
Survival Strategy and Metabolic Capabilities of NSLAB during Cheese Ripening 46
Survey on community and dynamics of lactic acid bacteria in Grana Padano cheese 44
Diversity and dynamic of lactic acid bacteria strains during aging of along ripened hard cheese produced from raw milk and undefined natural starter 44
Peptide profile of Parmigiano Reggiano cheese after simulated gastrointestinal digestion: From quality drivers to functional compounds 43
FISH in Food Microbiology 43
Feeding Lactic Acid Bacteria with Different Sugars: Effect on Exopolysaccharides (EPS) Production and Their Molecular Characteristics 42
Microbial Dynamics During Parmigiano Reggiano Cheese Production and Ripening 40
FISH for detecting, identifying and studying dynamics of microbial population in food samples 40
The presence, genetic diversity and behaviour of Listeria monocytogenes in blue-veined cheese rinds during the shelf life 40
Probiotics and Covid-19 40
LIVE/DEAD YEAST VIABILITY STAINING AS A TOOL FOR IMPROVING ARTISANAL PILSNER BEER PRODUCTION 38
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 38
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)) 37
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 36
How the fewest become the greatest. L. casei's impacton long ripened cheeses 36
Effective identification of Lactobacillus casei group species: Genome-based selection of the gene mutL as the target of a novel multiplex PCR assay 36
Lactic acid bacteria in cow raw milk for cheese production: Which and how many? 35
“Re-engineering of a food oven for thermal sanitization of Personal Protective Equipment against Sars-CoV-2 virus” 34
Lactobacillus delbrueckii subsp. bulgaricus derivatives for 3D printed alginate/hyaluronic acid self-crosslinking hydrogels: Manufacturing and wound healing potential 28
In vitro probiotic characterization of high GABA producing strain Lactobacillus brevis DSM 32386 isolated from traditional “wild” Alpine cheese 24
Lacticaseibacillus Strains Isolated from Raw Milk: Screening Strategy for Their Qualification as Adjunct Culture in Cheesemaking 23
Ser Parmigiano Reggiano (ChNP): produkt, technologia i cechy 23
Performance assessment, through numerical simulation and experimental evaluation, of a thinfilm ultraviolet reactor for the processing of fruit juices 16
Antibiotic Resistance of Lactobacilli Isolated from Two Italian Hard Cheeses 8
Totale 5.082
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Categoria #
all - tutte 19.180
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 19.180
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020956 134 208 45 8 52 112 99 27 84 106 19 62
2020/2021419 4 57 22 21 50 12 38 19 97 34 44 21
2021/2022443 19 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
2024/202562 62 0 0 0 0 0 0 0 0 0 0 0
Totale 5.082