IRIS
BOTTARI, Benedetta
 Distribuzione geografica
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Continente #
NA - Nord America 2.209
EU - Europa 2.080
AS - Asia 1.233
AF - Africa 25
SA - Sud America 17
OC - Oceania 2
Continente sconosciuto - Info sul continente non disponibili 1
Totale 5.567
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Nazione #
US - Stati Uniti d'America 2.165
CN - Cina 741
IE - Irlanda 491
IT - Italia 362
SG - Singapore 359
FI - Finlandia 317
SE - Svezia 304
DE - Germania 168
UA - Ucraina 116
AT - Austria 99
TR - Turchia 88
FR - Francia 59
GB - Regno Unito 51
NL - Olanda 42
CA - Canada 38
IN - India 26
BE - Belgio 22
CI - Costa d'Avorio 22
CZ - Repubblica Ceca 19
BR - Brasile 14
RU - Federazione Russa 11
VN - Vietnam 8
CH - Svizzera 7
MX - Messico 6
TH - Thailandia 5
LT - Lituania 3
AR - Argentina 2
BG - Bulgaria 2
ET - Etiopia 2
NO - Norvegia 2
TW - Taiwan 2
AU - Australia 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 5.567
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Città #
Dublin 490
Chandler 481
Singapore 266
Ann Arbor 196
Jacksonville 169
Beijing 156
Ashburn 135
Boardman 129
Dearborn 121
Shanghai 114
Nanjing 101
Vienna 87
Parma 82
Princeton 80
Izmir 71
Wilmington 46
Kunming 44
San Mateo 44
Marseille 43
Bremen 39
Munich 34
Shenyang 34
Chicago 33
Groningen 33
Jinan 30
Bologna 28
Des Moines 28
Hebei 27
Nanchang 27
Toronto 27
Helsinki 26
New York 25
Santa Clara 23
Abidjan 22
Brussels 22
Hefei 21
Changsha 17
Guangzhou 15
Milan 15
Woodbridge 15
Norwalk 14
Olomouc 12
Piacenza 12
Rome 12
Seattle 12
Jiaxing 11
Dallas 10
Fremont 9
Houston 9
Los Angeles 9
Ottawa 9
Reggio Emilia 9
Brescia 8
Dong Ket 8
Fairfield 8
Ningbo 8
Zhengzhou 8
Ceppaloni 7
Hangzhou 7
Kocaeli 7
Osasco 7
Pune 7
Taizhou 7
Tianjin 7
Vicenza 7
Florianópolis 6
Fuzhou 6
Haikou 6
Brno 5
Istanbul 5
Palermo 5
Salerno 5
Valparaiso 5
Bern 4
Falls Church 4
Frankfurt am Main 4
Mexico 4
Mondolfo 4
Pescara 4
Redmond 4
Redwood City 4
Sassari 4
Taiyuan 4
Washington 4
Xian 4
Bangkok 3
Chongqing 3
Finale Emilia 3
Medesano 3
Perm 3
Perugia 3
Tappahannock 3
Trezzano Sul Naviglio 3
Verona 3
Vigevano 3
Villeurbanne 3
Wuhan 3
Addis Ababa 2
Amsterdam 2
Atakum 2
Totale 3.753
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Nome #
Artisanal Pale Ale Beer: Influence of Bottle Fermentation and Storage 125
Dynamics of a natural bacterial community under technological and environ-mental pressures: the case of natural whey starter for Parmigiano Reggiano cheese 113
Development of inhalation powders containing lactic acid bacteria with antimicrobial activity against Pseudomonas aeruginosa 100
Bacterial Cannibalism To Survive During Cheese Ripening 100
Arthrospira platensis Extract: A Non-Invasive Strategy to Obtain Adjunct Attenuated Cultures 97
Comparison of natural whey starters for Grana Padanocheese using sunray plots 92
Dynamics of microbial communities in Grana Padano cheese 91
Dinamiche delle popolazioni microbiche nel formaggio Grana Padano. 90
Whey starter for Parmigiano Reggiano: culture independent approach 87
Application of real-time PCR (qPCR) for characterization of microbial populations and type of milk in dairy food products 86
Yeast viability as a parameter to maintain artisanal beer quality features 85
Natural whey starter for Parmigiano Reggiano:culture-independent approach 84
cDNA-amplified fragment length polymorphism to study the transcriptional responses of Lactobacillus rhamnosus growing in cheese-like medium 84
Parmigiano Reggiano: How Microorganisms and Ripening Build the Diversity that Makes it Unique 84
Cutting procedures might be responsible for Listeria monocytogenes contamination of foods: The case of Gorgonzola cheese 83
Transcriptional responses of cDNA-AFLP of Lactobacillus rhamnosus growing in cheese-like medium by a novel cDNA-AFLP technique 82
Community and Dynamics of Lactic Acid Bacteria in Grana Padano Cheese: a survey. 81
Lactobacillus casei group effective identification 80
Ability of a wild Weissella strain to modify viscosity of fermented milk 78
Studio della vitalità e coltivabilità della popolazione microbica presente nei sieroinnesti naturali 78
Antibiotic resistance of lactobacilli isolated from two Italianhard cheeses 77
A multi-sampling approach to evaluate an infrared surface treatment for reducing Listeria monocytogenes contamination on whole Gorgonzola cheese rinds 76
Potential Prebiotic Effect of a Long Chain Dextran Produced by Weissella cibaria: an in Vitro Evaluation 76
Application of FISH technology for microbiological analysis: current state and prospects 75
Lysozyme affects the microbial catabolism of free arginine in raw-milk hard cheeses 75
Impiego di LH-(RT) PCR per lo studio di popolazioni microbiche complesse 75
Wild Lactobacillus casei Group Strains: Potentiality to Ferment Plant Derived Juices 75
Application of Impedance Microbiology for Evaluating Potential Acidifying Performances of Starter Lactic Acid Bacteria to Employ in Milk Transformation 74
Dynamics of whole and lysed bacterial cells during Parmigiano Reggiano cheese production and ripening 73
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 73
Novel insights on pink discoloration in cheese: The case of Pecorino Toscano 72
Dinamiche Microbiche durante la produzione e la stagionatura del Parmigiano Reggiano 72
Development of a multiplex real time PCR to detect thermophilic lactic acid bacteria in natural whey starters 71
How new molecular approaches have contributed to shedding light on microbial dynamics in Parmigiano Reggiano cheese 71
Evaluation of cell viability and bacterial composition of the Grana Padano whey starter ecosystem 71
Characterization of the peptide fraction from digested Parmigiano Reggiano cheese and its effect on growth of lactobacilli and bifidobacteria 71
Study of the bacterial diversity of foods: PCR-DGGE versus LH-PCR 70
Dynamics of whole and lysed bacterial cells during Parmigiano-Reggianocheese production and ripening 69
Evaluating the presence of human pathogens in commercially frozen, biologically appropriate raw pet food sold in Italy 68
Disclosing Lactobacillus delbrueckii subsp. bulgaricus intraspecific diversity in exopolysaccharides production 68
Yeast viability and fermentation activities in artisanal pils beer 66
The Interrelationship Between Microbiota and Peptides During Ripening as a Driver for Parmigiano Reggiano Cheese Quality 66
Non-starter lactic acid bacteria strategy to grow during cheese ripening 66
Determination of microbial load for different beverages and foodstuff by assessment of intracellular ATP 65
Parmigiano Reggiano: How Microorganisms and Ripening Build the Diversity that Makes it Unique 64
Culture independent approach for evaluation of presence and activity of microorganims in food 63
Survival Strategy and Metabolic Capabilities of NSLAB during Cheese Ripening 62
Variability of lactic acid production, chemical and microbiological characteristics in 24-hour Parmigiano Reggiano cheese 61
Study on Lipid Fractions of Streptococcus Thermophilus by TLC, GC, GC/MS Techniques. 59
Bugs à la carte: Microbial contamination of electronic menus 59
Un sistema modello per prevedere l'attività amminopeptidasica dei batteri lattici durante la maturazione del Parmigiano Reggiano 58
Evoluzione della microflora lattica e delle attività aminopeptidasiche nella maturazione del Parmigiano Reggiano. 58
Display life of fresh pork sausage: a comparison between two different packaging systems 57
STS molecular marker for rapid screening of Lactobacillus casei group as secondary adjunct starter 57
Eating fermented: Health benefits of lab-fermented foods 57
Survey on Community and Dynamics of Lactic Acid Bacteria in Grana Padano Cheese 56
Efficacy of different storage practices in maintaining the physicochemical and microbiological properties of fresh pork sausage 55
Study on lipid fractions of Streptococcus thermophilus by TLC, GC and GC/MS techniques 55
Fluorescence techniques for identifying and evaluating viability of microorganisms in food samples 55
Safety and technological application of autochthonous Streptococcus thermophilus cultures in the buffalo Mozzarella cheese 55
Evaluation of microbial presence and activity in cheese: pathogenic microorganisms and microorganisms with technological function 54
Invited Review: Microbial evolution in raw milk, long-ripened cheeses produced using undefined natural whey starters 54
Atp bioluminescence for rapid and selective detection of bacteria and yeasts in wine 53
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 52
Survival Strategy and Metabolic Capabilities of NSLAB during Cheese Ripening 52
Lactic acid bacteria in cow raw milk for cheese production: Which and how many? 50
Peptide profile of Parmigiano Reggiano cheese after simulated gastrointestinal digestion: From quality drivers to functional compounds 50
Survey on community and dynamics of lactic acid bacteria in Grana Padano cheese 49
FISHing for food microorganism 49
Microbial Dynamics During Parmigiano Reggiano Cheese Production and Ripening 48
Diversity and dynamic of lactic acid bacteria strains during aging of along ripened hard cheese produced from raw milk and undefined natural starter 48
Feeding Lactic Acid Bacteria with Different Sugars: Effect on Exopolysaccharides (EPS) Production and Their Molecular Characteristics 47
FISH in Food Microbiology 47
Probiotics and Covid-19 46
FISH for detecting, identifying and studying dynamics of microbial population in food samples 44
The presence, genetic diversity and behaviour of Listeria monocytogenes in blue-veined cheese rinds during the shelf life 44
LIVE/DEAD YEAST VIABILITY STAINING AS A TOOL FOR IMPROVING ARTISANAL PILSNER BEER PRODUCTION 44
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)) 44
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 42
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 40
How the fewest become the greatest. L. casei's impacton long ripened cheeses 40
Effective identification of Lactobacillus casei group species: Genome-based selection of the gene mutL as the target of a novel multiplex PCR assay 40
Lactobacillus delbrueckii subsp. bulgaricus derivatives for 3D printed alginate/hyaluronic acid self-crosslinking hydrogels: Manufacturing and wound healing potential 39
“Re-engineering of a food oven for thermal sanitization of Personal Protective Equipment against Sars-CoV-2 virus” 37
Lacticaseibacillus Strains Isolated from Raw Milk: Screening Strategy for Their Qualification as Adjunct Culture in Cheesemaking 31
Performance assessment, through numerical simulation and experimental evaluation, of a thinfilm ultraviolet reactor for the processing of fruit juices 30
In vitro probiotic characterization of high GABA producing strain Lactobacillus brevis DSM 32386 isolated from traditional “wild” Alpine cheese 27
Ser Parmigiano Reggiano (ChNP): produkt, technologia i cechy 26
Antibiotic Resistance of Lactobacilli Isolated from Two Italian Hard Cheeses 14
The role of airways microbiota on local and systemic diseases: a rationale for probiotics delivery to the respiratory tract 13
Editorial: Microbial communities and microbiomes in dairy products 5
FISHing for Food Microorganisms 5
Totale 5.710
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Categoria #
all - tutte 23.716
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 23.716
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020561 0 0 0 0 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
2024/2025690 75 144 150 197 124 0 0 0 0 0 0 0
Totale 5.710