IRIS
BOTTARI, Benedetta
 Distribuzione geografica
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Continente #
NA - Nord America 2.681
EU - Europa 2.395
AS - Asia 1.483
SA - Sud America 152
AF - Africa 42
OC - Oceania 4
Continente sconosciuto - Info sul continente non disponibili 1
Totale 6.758
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Nazione #
US - Stati Uniti d'America 2.619
CN - Cina 767
SG - Singapore 493
IE - Irlanda 492
IT - Italia 421
FI - Finlandia 321
SE - Svezia 304
DE - Germania 191
NL - Olanda 142
BR - Brasile 139
UA - Ucraina 118
AT - Austria 110
TR - Turchia 94
RU - Federazione Russa 92
FR - Francia 63
GB - Regno Unito 54
CA - Canada 44
IN - India 28
BE - Belgio 24
CI - Costa d'Avorio 22
CZ - Repubblica Ceca 20
ID - Indonesia 17
AE - Emirati Arabi Uniti 11
BD - Bangladesh 11
MX - Messico 10
VN - Vietnam 9
CH - Svizzera 8
ET - Etiopia 7
PL - Polonia 7
HK - Hong Kong 6
IL - Israele 6
TH - Thailandia 6
IR - Iran 5
JM - Giamaica 5
LT - Lituania 5
RS - Serbia 5
SC - Seychelles 5
UZ - Uzbekistan 5
ES - Italia 4
PT - Portogallo 4
CO - Colombia 3
KZ - Kazakistan 3
MA - Marocco 3
PE - Perù 3
PK - Pakistan 3
AR - Argentina 2
AU - Australia 2
AZ - Azerbaigian 2
BG - Bulgaria 2
EG - Egitto 2
IQ - Iraq 2
KE - Kenya 2
LB - Libano 2
MY - Malesia 2
NO - Norvegia 2
NZ - Nuova Zelanda 2
TW - Taiwan 2
AM - Armenia 1
BH - Bahrain 1
BO - Bolivia 1
CL - Cile 1
CR - Costa Rica 1
CY - Cipro 1
DO - Repubblica Dominicana 1
DZ - Algeria 1
EC - Ecuador 1
EE - Estonia 1
EU - Europa 1
GR - Grecia 1
KG - Kirghizistan 1
KR - Corea 1
LV - Lettonia 1
MK - Macedonia 1
MN - Mongolia 1
NP - Nepal 1
PA - Panama 1
PY - Paraguay 1
QA - Qatar 1
RO - Romania 1
SA - Arabia Saudita 1
SK - Slovacchia (Repubblica Slovacca) 1
VE - Venezuela 1
Totale 6.758
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Città #
Dublin 491
Chandler 481
Santa Clara 329
Singapore 302
Ann Arbor 196
Jacksonville 169
Ashburn 163
Beijing 156
Boardman 130
Dearborn 121
Shanghai 116
Parma 109
Nanjing 101
Vienna 91
Princeton 80
Izmir 71
Wilmington 46
Kunming 44
San Mateo 44
Marseille 43
Bremen 39
Munich 35
Shenyang 34
Chicago 33
Groningen 33
Bologna 31
Helsinki 30
Jinan 30
Des Moines 29
Milan 29
Toronto 29
Moscow 28
Hebei 27
Nanchang 27
New York 25
Brussels 23
Abidjan 22
Hefei 21
Los Angeles 21
Guangzhou 20
Council Bluffs 18
Changsha 17
Jakarta 16
Woodbridge 15
Norwalk 14
Seattle 14
Olomouc 12
Piacenza 12
Rome 12
Jiaxing 11
Ottawa 11
Dallas 10
Nuremberg 10
Frankfurt am Main 9
Fremont 9
Houston 9
Reggio Emilia 9
São Paulo 9
Brescia 8
Dong Ket 8
Fairfield 8
Ningbo 8
Osasco 8
Zhengzhou 8
Ceppaloni 7
Hangzhou 7
Kocaeli 7
Pune 7
Taizhou 7
Tianjin 7
Vicenza 7
Florianópolis 6
Fuzhou 6
Haikou 6
Hong Kong 6
Addis Ababa 5
Brno 5
Istanbul 5
Palermo 5
Salerno 5
Taiyuan 5
Tashkent 5
Valparaiso 5
Belo Horizonte 4
Bern 4
Falls Church 4
Mexico 4
Mondolfo 4
Pescara 4
Redmond 4
Redwood City 4
Sassari 4
Washington 4
Xian 4
Amsterdam 3
Bangkok 3
Belgrade 3
Chongqing 3
Düsseldorf 3
Finale Emilia 3
Totale 4.289
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Nome #
Dynamics of a natural bacterial community under technological and environ-mental pressures: the case of natural whey starter for Parmigiano Reggiano cheese 141
Development of inhalation powders containing lactic acid bacteria with antimicrobial activity against Pseudomonas aeruginosa 139
Artisanal Pale Ale Beer: Influence of Bottle Fermentation and Storage 136
Lactic acid bacteria in cow raw milk for cheese production: Which and how many? 129
Bacterial Cannibalism To Survive During Cheese Ripening 109
Arthrospira platensis Extract: A Non-Invasive Strategy to Obtain Adjunct Attenuated Cultures 108
Comparison of natural whey starters for Grana Padanocheese using sunray plots 105
Yeast viability as a parameter to maintain artisanal beer quality features 100
Dinamiche delle popolazioni microbiche nel formaggio Grana Padano. 100
Lactobacillus casei group effective identification 100
Dynamics of microbial communities in Grana Padano cheese 99
Whey starter for Parmigiano Reggiano: culture independent approach 98
Application of real-time PCR (qPCR) for characterization of microbial populations and type of milk in dairy food products 97
Cutting procedures might be responsible for Listeria monocytogenes contamination of foods: The case of Gorgonzola cheese 95
Ability of a wild Weissella strain to modify viscosity of fermented milk 95
Natural whey starter for Parmigiano Reggiano:culture-independent approach 94
Parmigiano Reggiano: How Microorganisms and Ripening Build the Diversity that Makes it Unique 94
Transcriptional responses of cDNA-AFLP of Lactobacillus rhamnosus growing in cheese-like medium by a novel cDNA-AFLP technique 92
cDNA-amplified fragment length polymorphism to study the transcriptional responses of Lactobacillus rhamnosus growing in cheese-like medium 91
How new molecular approaches have contributed to shedding light on microbial dynamics in Parmigiano Reggiano cheese 91
Community and Dynamics of Lactic Acid Bacteria in Grana Padano Cheese: a survey. 90
Application of FISH technology for microbiological analysis: current state and prospects 88
Wild Lactobacillus casei Group Strains: Potentiality to Ferment Plant Derived Juices 88
A multi-sampling approach to evaluate an infrared surface treatment for reducing Listeria monocytogenes contamination on whole Gorgonzola cheese rinds 87
Application of Impedance Microbiology for Evaluating Potential Acidifying Performances of Starter Lactic Acid Bacteria to Employ in Milk Transformation 86
Novel insights on pink discoloration in cheese: The case of Pecorino Toscano 86
Studio della vitalità e coltivabilità della popolazione microbica presente nei sieroinnesti naturali 86
Potential Prebiotic Effect of a Long Chain Dextran Produced by Weissella cibaria: an in Vitro Evaluation 86
Dinamiche Microbiche durante la produzione e la stagionatura del Parmigiano Reggiano 85
Dynamics of whole and lysed bacterial cells during Parmigiano Reggiano cheese production and ripening 84
Lysozyme affects the microbial catabolism of free arginine in raw-milk hard cheeses 84
The Interrelationship Between Microbiota and Peptides During Ripening as a Driver for Parmigiano Reggiano Cheese Quality 84
Antibiotic resistance of lactobacilli isolated from two Italianhard cheeses 83
Impiego di LH-(RT) PCR per lo studio di popolazioni microbiche complesse 83
Determination of microbial load for different beverages and foodstuff by assessment of intracellular ATP 81
Study of the bacterial diversity of foods: PCR-DGGE versus LH-PCR 81
Characterization of the peptide fraction from digested Parmigiano Reggiano cheese and its effect on growth of lactobacilli and bifidobacteria 81
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 80
Non-starter lactic acid bacteria strategy to grow during cheese ripening 80
Disclosing Lactobacillus delbrueckii subsp. bulgaricus intraspecific diversity in exopolysaccharides production 80
Yeast viability and fermentation activities in artisanal pils beer 79
Evaluation of cell viability and bacterial composition of the Grana Padano whey starter ecosystem 79
Development of a multiplex real time PCR to detect thermophilic lactic acid bacteria in natural whey starters 77
Survival Strategy and Metabolic Capabilities of NSLAB during Cheese Ripening 77
Dynamics of whole and lysed bacterial cells during Parmigiano-Reggianocheese production and ripening 76
Parmigiano Reggiano: How Microorganisms and Ripening Build the Diversity that Makes it Unique 76
Evaluating the presence of human pathogens in commercially frozen, biologically appropriate raw pet food sold in Italy 75
Variability of lactic acid production, chemical and microbiological characteristics in 24-hour Parmigiano Reggiano cheese 73
Atp bioluminescence for rapid and selective detection of bacteria and yeasts in wine 73
Eating fermented: Health benefits of lab-fermented foods 73
Invited Review: Microbial evolution in raw milk, long-ripened cheeses produced using undefined natural whey starters 71
STS molecular marker for rapid screening of Lactobacillus casei group as secondary adjunct starter 69
Culture independent approach for evaluation of presence and activity of microorganims in food 68
Study on Lipid Fractions of Streptococcus Thermophilus by TLC, GC, GC/MS Techniques. 67
Feeding Lactic Acid Bacteria with Different Sugars: Effect on Exopolysaccharides (EPS) Production and Their Molecular Characteristics 66
Un sistema modello per prevedere l'attività amminopeptidasica dei batteri lattici durante la maturazione del Parmigiano Reggiano 65
Evoluzione della microflora lattica e delle attività aminopeptidasiche nella maturazione del Parmigiano Reggiano. 65
Bugs à la carte: Microbial contamination of electronic menus 65
Lactobacillus delbrueckii subsp. bulgaricus derivatives for 3D printed alginate/hyaluronic acid self-crosslinking hydrogels: Manufacturing and wound healing potential 64
Display life of fresh pork sausage: a comparison between two different packaging systems 64
Study on lipid fractions of Streptococcus thermophilus by TLC, GC and GC/MS techniques 64
Survey on Community and Dynamics of Lactic Acid Bacteria in Grana Padano Cheese 64
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 64
Safety and technological application of autochthonous Streptococcus thermophilus cultures in the buffalo Mozzarella cheese 64
Diversity and dynamic of lactic acid bacteria strains during aging of along ripened hard cheese produced from raw milk and undefined natural starter 64
Fluorescence techniques for identifying and evaluating viability of microorganisms in food samples 63
Survival Strategy and Metabolic Capabilities of NSLAB during Cheese Ripening 63
Efficacy of different storage practices in maintaining the physicochemical and microbiological properties of fresh pork sausage 62
Evaluation of microbial presence and activity in cheese: pathogenic microorganisms and microorganisms with technological function 62
Peptide profile of Parmigiano Reggiano cheese after simulated gastrointestinal digestion: From quality drivers to functional compounds 61
Survey on community and dynamics of lactic acid bacteria in Grana Padano cheese 60
FISHing for food microorganism 58
Probiotics and Covid-19 58
How the fewest become the greatest. L. casei's impacton long ripened cheeses 56
Microbial Dynamics During Parmigiano Reggiano Cheese Production and Ripening 54
LIVE/DEAD YEAST VIABILITY STAINING AS A TOOL FOR IMPROVING ARTISANAL PILSNER BEER PRODUCTION 54
FISH in Food Microbiology 53
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)) 51
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 51
The presence, genetic diversity and behaviour of Listeria monocytogenes in blue-veined cheese rinds during the shelf life 50
FISH for detecting, identifying and studying dynamics of microbial population in food samples 49
The role of airways microbiota on local and systemic diseases: a rationale for probiotics delivery to the respiratory tract 47
Effective identification of Lactobacillus casei group species: Genome-based selection of the gene mutL as the target of a novel multiplex PCR assay 47
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 46
“Re-engineering of a food oven for thermal sanitization of Personal Protective Equipment against Sars-CoV-2 virus” 45
Performance assessment, through numerical simulation and experimental evaluation, of a thinfilm ultraviolet reactor for the processing of fruit juices 45
Lacticaseibacillus Strains Isolated from Raw Milk: Screening Strategy for Their Qualification as Adjunct Culture in Cheesemaking 43
Ser Parmigiano Reggiano (ChNP): produkt, technologia i cechy 43
In vitro probiotic characterization of high GABA producing strain Lactobacillus brevis DSM 32386 isolated from traditional “wild” Alpine cheese 33
Antibiotic Resistance of Lactobacilli Isolated from Two Italian Hard Cheeses 23
Eastern African traditional fermented foods and beverages: Advancements, challenges, and perspectives on food technology, nutrition, and safety 21
Editorial: Microbial communities and microbiomes in dairy products 21
The Bioactivities of Lactic Acid-Fermented Arthrospira platensis and Its Application in Functional Beverages 15
FISHing for Food Microorganisms 14
Gut Microbiome, Diet and Depression: Literature Review of Microbiological, Nutritional and Neuroscientific Aspects 12
Pork as a source of nutrients in a human diet - comparison of meat obtained from conventional and organic systems offered in the Polish market 10
Exploitation of Impedometric Analysis and Fluorescence Microscopy: Assessment of Alicyclobacillus acidoterrestris Life Cycle and Innovative Inactivation Strategy 8
Effect of fermentation with selected lactic acid bacteria strains on the molecular and technological properties of sorghum batters 5
Totale 6.921
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Categoria #
all - tutte 29.240
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 29.240
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/202081 0 0 0 0 0 0 0 0 0 0 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
2024/20251.901 75 144 150 197 229 285 187 144 270 206 14 0
Totale 6.921