IRIS
BOTTARI, Benedetta
 Distribuzione geografica
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Continente #
NA - Nord America 3.829
AS - Asia 3.275
EU - Europa 2.717
SA - Sud America 528
AF - Africa 176
OC - Oceania 4
Continente sconosciuto - Info sul continente non disponibili 2
Totale 10.531
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Nazione #
US - Stati Uniti d'America 3.701
SG - Singapore 1.241
CN - Cina 1.129
IT - Italia 517
IE - Irlanda 493
BR - Brasile 412
FI - Finlandia 335
SE - Svezia 315
DE - Germania 258
HK - Hong Kong 258
VN - Vietnam 234
NL - Olanda 147
RU - Federazione Russa 125
UA - Ucraina 124
AT - Austria 112
ZA - Sudafrica 106
TR - Turchia 105
GB - Regno Unito 89
CA - Canada 75
FR - Francia 70
IN - India 60
AR - Argentina 46
KR - Corea 46
ID - Indonesia 38
MX - Messico 36
BD - Bangladesh 34
BE - Belgio 24
CI - Costa d'Avorio 22
CZ - Repubblica Ceca 21
EC - Ecuador 20
PL - Polonia 20
JP - Giappone 16
AE - Emirati Arabi Uniti 15
ES - Italia 15
IQ - Iraq 15
IR - Iran 15
CO - Colombia 12
PY - Paraguay 11
VE - Venezuela 11
GR - Grecia 10
MA - Marocco 10
UZ - Uzbekistan 10
CL - Cile 9
LT - Lituania 9
CH - Svizzera 8
PK - Pakistan 8
ET - Etiopia 7
DZ - Algeria 6
IL - Israele 6
JM - Giamaica 6
PT - Portogallo 6
TH - Thailandia 6
BH - Bahrain 5
DO - Repubblica Dominicana 5
EG - Egitto 5
KE - Kenya 5
RS - Serbia 5
SC - Seychelles 5
JO - Giordania 4
KZ - Kazakistan 4
NP - Nepal 4
PE - Perù 4
TN - Tunisia 4
AZ - Azerbaigian 3
BG - Bulgaria 3
LB - Libano 3
MY - Malesia 3
SA - Arabia Saudita 3
AU - Australia 2
BA - Bosnia-Erzegovina 2
BO - Bolivia 2
GT - Guatemala 2
MN - Mongolia 2
NO - Norvegia 2
NZ - Nuova Zelanda 2
PA - Panama 2
QA - Qatar 2
SK - Slovacchia (Repubblica Slovacca) 2
TW - Taiwan 2
AM - Armenia 1
AO - Angola 1
BN - Brunei Darussalam 1
BY - Bielorussia 1
CR - Costa Rica 1
CY - Cipro 1
EE - Estonia 1
EU - Europa 1
GA - Gabon 1
KG - Kirghizistan 1
LV - Lettonia 1
MK - Macedonia 1
ML - Mali 1
MW - Malawi 1
NG - Nigeria 1
NI - Nicaragua 1
RO - Romania 1
SN - Senegal 1
UY - Uruguay 1
XK - ???statistics.table.value.countryCode.XK??? 1
Totale 10.531
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Città #
Singapore 628
Ashburn 523
Dublin 491
Chandler 481
Santa Clara 346
Beijing 264
Hong Kong 257
Dallas 247
Ann Arbor 196
Jacksonville 169
Boardman 149
Dearborn 121
Shanghai 120
Parma 119
Johannesburg 101
Nanjing 101
Munich 97
Hefei 92
Vienna 91
Los Angeles 84
Princeton 80
Ho Chi Minh City 79
Izmir 71
New York 59
Hanoi 53
Seoul 46
Wilmington 46
Kunming 44
San Mateo 44
Marseille 43
Bologna 39
Bremen 39
Chicago 39
Milan 38
Moscow 38
São Paulo 38
Columbus 36
Toronto 36
Shenyang 34
Groningen 33
Helsinki 31
Jinan 31
Des Moines 29
Buffalo 28
Nanchang 28
Hebei 27
Brussels 23
Guangzhou 23
The Dalles 23
Abidjan 22
Jakarta 22
Changsha 21
Rome 21
Council Bluffs 20
Seattle 16
Woodbridge 15
Brooklyn 14
Houston 14
Montreal 14
Norwalk 14
Boston 13
Frankfurt am Main 13
Haiphong 13
London 13
Mexico City 13
Olomouc 13
Zhengzhou 13
Florianópolis 12
Piacenza 12
Turku 12
Warsaw 12
Da Nang 11
Jiaxing 11
Nuremberg 11
Ottawa 11
Poplar 11
Stockholm 11
Tianjin 11
Tokyo 11
Osasco 10
Phoenix 10
Reggio Emilia 10
Rio de Janeiro 10
Athens 9
Fremont 9
Hangzhou 9
Tashkent 9
Belo Horizonte 8
Bengaluru 8
Brescia 8
Chennai 8
Denver 8
Dong Ket 8
Fairfield 8
Hải Dương 8
Iseo 8
Mumbai 8
Ningbo 8
Pune 8
Quito 8
Totale 6.455
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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 196
Development of inhalation powders containing lactic acid bacteria with antimicrobial activity against Pseudomonas aeruginosa 190
Artisanal Pale Ale Beer: Influence of Bottle Fermentation and Storage 181
Lactic acid bacteria in cow raw milk for cheese production: Which and how many? 177
Ability of a wild Weissella strain to modify viscosity of fermented milk 160
Arthrospira platensis Extract: A Non-Invasive Strategy to Obtain Adjunct Attenuated Cultures 157
Bacterial Cannibalism To Survive During Cheese Ripening 155
Comparison of natural whey starters for Grana Padanocheese using sunray plots 144
Effect of fermentation with selected lactic acid bacteria strains on the molecular and technological properties of sorghum batters 143
Application of real-time PCR (qPCR) for characterization of microbial populations and type of milk in dairy food products 138
Dynamics of microbial communities in Grana Padano cheese 136
Application of FISH technology for microbiological analysis: current state and prospects 134
Natural whey starter for Parmigiano Reggiano:culture-independent approach 132
Whey starter for Parmigiano Reggiano: culture independent approach 132
Transcriptional responses of cDNA-AFLP of Lactobacillus rhamnosus growing in cheese-like medium by a novel cDNA-AFLP technique 132
Lactobacillus casei group effective identification 132
Cutting procedures might be responsible for Listeria monocytogenes contamination of foods: The case of Gorgonzola cheese 131
How new molecular approaches have contributed to shedding light on microbial dynamics in Parmigiano Reggiano cheese 131
Yeast viability as a parameter to maintain artisanal beer quality features 128
A multi-sampling approach to evaluate an infrared surface treatment for reducing Listeria monocytogenes contamination on whole Gorgonzola cheese rinds 128
Atp bioluminescence for rapid and selective detection of bacteria and yeasts in wine 128
Dinamiche delle popolazioni microbiche nel formaggio Grana Padano. 128
Dynamics of whole and lysed bacterial cells during Parmigiano Reggiano cheese production and ripening 125
Impiego di LH-(RT) PCR per lo studio di popolazioni microbiche complesse 125
Wild Lactobacillus casei Group Strains: Potentiality to Ferment Plant Derived Juices 125
Disclosing Lactobacillus delbrueckii subsp. bulgaricus intraspecific diversity in exopolysaccharides production 125
Application of Impedance Microbiology for Evaluating Potential Acidifying Performances of Starter Lactic Acid Bacteria to Employ in Milk Transformation 124
cDNA-amplified fragment length polymorphism to study the transcriptional responses of Lactobacillus rhamnosus growing in cheese-like medium 123
Parmigiano Reggiano: How Microorganisms and Ripening Build the Diversity that Makes it Unique 122
Community and Dynamics of Lactic Acid Bacteria in Grana Padano Cheese: a survey. 121
Characterization of the peptide fraction from digested Parmigiano Reggiano cheese and its effect on growth of lactobacilli and bifidobacteria 120
Lysozyme affects the microbial catabolism of free arginine in raw-milk hard cheeses 119
Antibiotic resistance of lactobacilli isolated from two Italianhard cheeses 118
Eastern African traditional fermented foods and beverages: Advancements, challenges, and perspectives on food technology, nutrition, and safety 117
Novel insights on pink discoloration in cheese: The case of Pecorino Toscano 117
Evaluation of cell viability and bacterial composition of the Grana Padano whey starter ecosystem 116
Survival Strategy and Metabolic Capabilities of NSLAB during Cheese Ripening 116
The Interrelationship Between Microbiota and Peptides During Ripening as a Driver for Parmigiano Reggiano Cheese Quality 115
Feeding Lactic Acid Bacteria with Different Sugars: Effect on Exopolysaccharides (EPS) Production and Their Molecular Characteristics 114
Dinamiche Microbiche durante la produzione e la stagionatura del Parmigiano Reggiano 114
Studio della vitalità e coltivabilità della popolazione microbica presente nei sieroinnesti naturali 114
Potential Prebiotic Effect of a Long Chain Dextran Produced by Weissella cibaria: an in Vitro Evaluation 114
Determination of microbial load for different beverages and foodstuff by assessment of intracellular ATP 113
Study of the bacterial diversity of foods: PCR-DGGE versus LH-PCR 113
Bugs à la carte: Microbial contamination of electronic menus 112
Non-starter lactic acid bacteria strategy to grow during cheese ripening 112
Eating fermented: Health benefits of lab-fermented foods 112
Evaluating the presence of human pathogens in commercially frozen, biologically appropriate raw pet food sold in Italy 111
Exploitation of Impedometric Analysis and Fluorescence Microscopy: Assessment of Alicyclobacillus acidoterrestris Life Cycle and Innovative Inactivation Strategy 108
Yeast viability and fermentation activities in artisanal pils beer 108
Parmigiano Reggiano: How Microorganisms and Ripening Build the Diversity that Makes it Unique 108
Lactobacillus delbrueckii subsp. bulgaricus derivatives for 3D printed alginate/hyaluronic acid self-crosslinking hydrogels: Manufacturing and wound healing potential 106
Dynamics of whole and lysed bacterial cells during Parmigiano-Reggianocheese production and ripening 105
Variability of lactic acid production, chemical and microbiological characteristics in 24-hour Parmigiano Reggiano cheese 104
The role of airways microbiota on local and systemic diseases: a rationale for probiotics delivery to the respiratory tract 102
Development of a multiplex real time PCR to detect thermophilic lactic acid bacteria in natural whey starters 102
STS molecular marker for rapid screening of Lactobacillus casei group as secondary adjunct starter 102
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 101
Diversity and dynamic of lactic acid bacteria strains during aging of along ripened hard cheese produced from raw milk and undefined natural starter 101
Survey on community and dynamics of lactic acid bacteria in Grana Padano cheese 100
Culture independent approach for evaluation of presence and activity of microorganims in food 99
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 99
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 98
Survival Strategy and Metabolic Capabilities of NSLAB during Cheese Ripening 96
How the fewest become the greatest. L. casei's impacton long ripened cheeses 95
Probiotics and Covid-19 94
Peptide profile of Parmigiano Reggiano cheese after simulated gastrointestinal digestion: From quality drivers to functional compounds 93
Survey on Community and Dynamics of Lactic Acid Bacteria in Grana Padano Cheese 91
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)) 91
Study on lipid fractions of Streptococcus thermophilus by TLC, GC and GC/MS techniques 88
Un sistema modello per prevedere l'attività amminopeptidasica dei batteri lattici durante la maturazione del Parmigiano Reggiano 87
Evoluzione della microflora lattica e delle attività aminopeptidasiche nella maturazione del Parmigiano Reggiano. 87
The Postbiotic Potential of Microalgae 86
Invited Review: Microbial evolution in raw milk, long-ripened cheeses produced using undefined natural whey starters 86
The Bioactivities of Lactic Acid-Fermented Arthrospira platensis and Its Application in Functional Beverages 85
Performance assessment, through numerical simulation and experimental evaluation, of a thinfilm ultraviolet reactor for the processing of fruit juices 84
Microbial Dynamics During Parmigiano Reggiano Cheese Production and Ripening 84
Fluorescence techniques for identifying and evaluating viability of microorganisms in food samples 84
Safety and technological application of autochthonous Streptococcus thermophilus cultures in the buffalo Mozzarella cheese 84
Display life of fresh pork sausage: a comparison between two different packaging systems 82
FISH in Food Microbiology 81
Study on Lipid Fractions of Streptococcus Thermophilus by TLC, GC, GC/MS Techniques. 79
Efficacy of different storage practices in maintaining the physicochemical and microbiological properties of fresh pork sausage 78
FISHing for food microorganism 78
LIVE/DEAD YEAST VIABILITY STAINING AS A TOOL FOR IMPROVING ARTISANAL PILSNER BEER PRODUCTION 77
The presence, genetic diversity and behaviour of Listeria monocytogenes in blue-veined cheese rinds during the shelf life 76
FISH for detecting, identifying and studying dynamics of microbial population in food samples 74
Evaluation of microbial presence and activity in cheese: pathogenic microorganisms and microorganisms with technological function 74
Ser Parmigiano Reggiano (ChNP): produkt, technologia i cechy 74
“Re-engineering of a food oven for thermal sanitization of Personal Protective Equipment against Sars-CoV-2 virus” 73
Lacticaseibacillus Strains Isolated from Raw Milk: Screening Strategy for Their Qualification as Adjunct Culture in Cheesemaking 72
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 70
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 67
Effective identification of Lactobacillus casei group species: Genome-based selection of the gene mutL as the target of a novel multiplex PCR assay 66
Impact of thermal treatment, pulsed electric fields, and high-pressure processing on the transcriptome of Escherichia coli ATCC 8739 61
In vitro probiotic characterization of high GABA producing strain Lactobacillus brevis DSM 32386 isolated from traditional “wild” Alpine cheese 57
Antibiotic Resistance of Lactobacilli Isolated from Two Italian Hard Cheeses 56
Gut Microbiome, Diet and Depression: Literature Review of Microbiological, Nutritional and Neuroscientific Aspects 53
Editorial: Microbial communities and microbiomes in dairy products 51
FISHing for Food Microorganisms 42
Totale 10.669
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Categoria #
all - tutte 38.960
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 38.960
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021265 0 0 0 0 0 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
2024/20252.517 75 144 150 197 229 285 187 144 270 206 200 430
2025/20263.160 547 504 662 530 784 133 0 0 0 0 0 0
Totale 10.697