IRIS
BOTTARI, Benedetta
 Distribuzione geografica
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Continente #
NA - Nord America 4.539
AS - Asia 4.231
EU - Europa 3.007
SA - Sud America 598
AF - Africa 232
OC - Oceania 4
Continente sconosciuto - Info sul continente non disponibili 3
Totale 12.614
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Nazione #
US - Stati Uniti d'America 4.397
SG - Singapore 1.452
CN - Cina 1.217
VN - Vietnam 681
IT - Italia 619
IE - Irlanda 494
BR - Brasile 446
FI - Finlandia 335
HK - Hong Kong 316
SE - Svezia 315
DE - Germania 274
FR - Francia 188
NL - Olanda 155
ZA - Sudafrica 143
RU - Federazione Russa 128
UA - Ucraina 125
TR - Turchia 115
AT - Austria 114
GB - Regno Unito 104
CA - Canada 79
IN - India 78
AR - Argentina 55
KR - Corea 54
BD - Bangladesh 43
ID - Indonesia 42
IQ - Iraq 39
MX - Messico 38
EC - Ecuador 26
JP - Giappone 26
PL - Polonia 26
BE - Belgio 25
CI - Costa d'Avorio 23
PH - Filippine 22
CZ - Repubblica Ceca 21
ES - Italia 19
VE - Venezuela 19
CO - Colombia 16
UZ - Uzbekistan 16
AE - Emirati Arabi Uniti 15
IR - Iran 15
PK - Pakistan 14
PY - Paraguay 14
TH - Thailandia 14
LT - Lituania 13
DZ - Algeria 12
MA - Marocco 12
CL - Cile 11
GR - Grecia 11
CH - Svizzera 8
SA - Arabia Saudita 8
EG - Egitto 7
ET - Etiopia 7
MY - Malesia 7
NP - Nepal 7
TN - Tunisia 7
TW - Taiwan 7
BH - Bahrain 6
DO - Repubblica Dominicana 6
IL - Israele 6
JM - Giamaica 6
JO - Giordania 6
KE - Kenya 6
PT - Portogallo 6
RS - Serbia 6
KZ - Kazakistan 5
SC - Seychelles 5
AZ - Azerbaigian 4
PE - Perù 4
UY - Uruguay 4
BG - Bulgaria 3
BO - Bolivia 3
GT - Guatemala 3
LB - Libano 3
QA - Qatar 3
SN - Senegal 3
AL - Albania 2
AU - Australia 2
BA - Bosnia-Erzegovina 2
BY - Bielorussia 2
CR - Costa Rica 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
TT - Trinidad e Tobago 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
EU - Europa 1
GA - Gabon 1
GE - Georgia 1
Totale 12.603
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Città #
Singapore 745
Ashburn 636
Dublin 492
Chandler 481
San Jose 402
Santa Clara 348
Hong Kong 298
Beijing 268
Dallas 249
Ann Arbor 196
Ho Chi Minh City 196
Hanoi 176
Jacksonville 170
Boardman 149
Parma 134
Johannesburg 132
Dearborn 121
Shanghai 120
Los Angeles 104
Nanjing 101
Munich 97
Vienna 93
Hefei 92
Lauterbourg 88
Princeton 80
Izmir 72
New York 64
Milan 56
Chicago 55
Bologna 47
Seoul 46
Wilmington 46
Kunming 44
Marseille 44
San Mateo 44
Council Bluffs 43
São Paulo 43
Bremen 39
Moscow 38
Columbus 37
Toronto 37
Haiphong 36
Shenyang 34
Groningen 33
Helsinki 31
Jinan 31
Buffalo 30
Des Moines 29
Da Nang 28
Nanchang 28
Hebei 27
Rome 24
The Dalles 24
Abidjan 23
Brussels 23
Guangzhou 23
Jakarta 23
Changsha 21
Frankfurt am Main 20
Tokyo 18
Warsaw 17
London 16
Montreal 16
Seattle 16
Brooklyn 15
Tashkent 15
Woodbridge 15
Houston 14
Norwalk 14
Boston 13
Hải Dương 13
Mexico City 13
Olomouc 13
Zhengzhou 13
Amsterdam 12
Florianópolis 12
Nuremberg 12
Phoenix 12
Piacenza 12
Poplar 12
Reggio Emilia 12
Turku 12
Guayaquil 11
Jiaxing 11
Ottawa 11
Rio de Janeiro 11
Stockholm 11
Tianjin 11
Athens 10
Atlanta 10
Belo Horizonte 10
Osasco 10
Baghdad 9
Bengaluru 9
Chennai 9
Fremont 9
Hangzhou 9
Modena 9
Mumbai 9
Orem 9
Totale 7.706
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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 225
Development of inhalation powders containing lactic acid bacteria with antimicrobial activity against Pseudomonas aeruginosa 219
Lactic acid bacteria in cow raw milk for cheese production: Which and how many? 212
Artisanal Pale Ale Beer: Influence of Bottle Fermentation and Storage 202
Ability of a wild Weissella strain to modify viscosity of fermented milk 188
Bacterial Cannibalism To Survive During Cheese Ripening 185
Arthrospira platensis Extract: A Non-Invasive Strategy to Obtain Adjunct Attenuated Cultures 181
Effect of fermentation with selected lactic acid bacteria strains on the molecular and technological properties of sorghum batters 181
Application of real-time PCR (qPCR) for characterization of microbial populations and type of milk in dairy food products 174
Comparison of natural whey starters for Grana Padanocheese using sunray plots 168
Cutting procedures might be responsible for Listeria monocytogenes contamination of foods: The case of Gorgonzola cheese 159
Lactobacillus delbrueckii subsp. bulgaricus derivatives for 3D printed alginate/hyaluronic acid self-crosslinking hydrogels: Manufacturing and wound healing potential 156
Atp bioluminescence for rapid and selective detection of bacteria and yeasts in wine 156
How new molecular approaches have contributed to shedding light on microbial dynamics in Parmigiano Reggiano cheese 155
Dynamics of microbial communities in Grana Padano cheese 150
Application of Impedance Microbiology for Evaluating Potential Acidifying Performances of Starter Lactic Acid Bacteria to Employ in Milk Transformation 150
A multi-sampling approach to evaluate an infrared surface treatment for reducing Listeria monocytogenes contamination on whole Gorgonzola cheese rinds 150
Application of FISH technology for microbiological analysis: current state and prospects 149
Transcriptional responses of cDNA-AFLP of Lactobacillus rhamnosus growing in cheese-like medium by a novel cDNA-AFLP technique 149
Lactobacillus casei group effective identification 149
cDNA-amplified fragment length polymorphism to study the transcriptional responses of Lactobacillus rhamnosus growing in cheese-like medium 148
Exploitation of Impedometric Analysis and Fluorescence Microscopy: Assessment of Alicyclobacillus acidoterrestris Life Cycle and Innovative Inactivation Strategy 147
Yeast viability as a parameter to maintain artisanal beer quality features 147
Whey starter for Parmigiano Reggiano: culture independent approach 147
Natural whey starter for Parmigiano Reggiano:culture-independent approach 146
Disclosing Lactobacillus delbrueckii subsp. bulgaricus intraspecific diversity in exopolysaccharides production 146
Impiego di LH-(RT) PCR per lo studio di popolazioni microbiche complesse 145
Dinamiche delle popolazioni microbiche nel formaggio Grana Padano. 145
Dynamics of whole and lysed bacterial cells during Parmigiano Reggiano cheese production and ripening 144
Antibiotic resistance of lactobacilli isolated from two Italianhard cheeses 142
Feeding Lactic Acid Bacteria with Different Sugars: Effect on Exopolysaccharides (EPS) Production and Their Molecular Characteristics 141
Eastern African traditional fermented foods and beverages: Advancements, challenges, and perspectives on food technology, nutrition, and safety 140
Community and Dynamics of Lactic Acid Bacteria in Grana Padano Cheese: a survey. 140
Characterization of the peptide fraction from digested Parmigiano Reggiano cheese and its effect on growth of lactobacilli and bifidobacteria 139
Novel insights on pink discoloration in cheese: The case of Pecorino Toscano 138
The Interrelationship Between Microbiota and Peptides During Ripening as a Driver for Parmigiano Reggiano Cheese Quality 138
Studio della vitalità e coltivabilità della popolazione microbica presente nei sieroinnesti naturali 138
Potential Prebiotic Effect of a Long Chain Dextran Produced by Weissella cibaria: an in Vitro Evaluation 138
Wild Lactobacillus casei Group Strains: Potentiality to Ferment Plant Derived Juices 138
Parmigiano Reggiano: How Microorganisms and Ripening Build the Diversity that Makes it Unique 135
Bugs à la carte: Microbial contamination of electronic menus 135
Evaluation of cell viability and bacterial composition of the Grana Padano whey starter ecosystem 135
Survival Strategy and Metabolic Capabilities of NSLAB during Cheese Ripening 135
Eating fermented: Health benefits of lab-fermented foods 135
Dinamiche Microbiche durante la produzione e la stagionatura del Parmigiano Reggiano 132
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 132
Lysozyme affects the microbial catabolism of free arginine in raw-milk hard cheeses 131
Study of the bacterial diversity of foods: PCR-DGGE versus LH-PCR 131
Evaluating the presence of human pathogens in commercially frozen, biologically appropriate raw pet food sold in Italy 131
Non-starter lactic acid bacteria strategy to grow during cheese ripening 130
The role of airways microbiota on local and systemic diseases: a rationale for probiotics delivery to the respiratory tract 129
Yeast viability and fermentation activities in artisanal pils beer 125
Determination of microbial load for different beverages and foodstuff by assessment of intracellular ATP 123
Parmigiano Reggiano: How Microorganisms and Ripening Build the Diversity that Makes it Unique 121
STS molecular marker for rapid screening of Lactobacillus casei group as secondary adjunct starter 121
The Postbiotic Potential of Microalgae 119
Variability of lactic acid production, chemical and microbiological characteristics in 24-hour Parmigiano Reggiano cheese 119
Culture independent approach for evaluation of presence and activity of microorganims in food 119
Dynamics of whole and lysed bacterial cells during Parmigiano-Reggianocheese production and ripening 118
Peptide profile of Parmigiano Reggiano cheese after simulated gastrointestinal digestion: From quality drivers to functional compounds 117
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 117
Diversity and dynamic of lactic acid bacteria strains during aging of along ripened hard cheese produced from raw milk and undefined natural starter 116
Survey on community and dynamics of lactic acid bacteria in Grana Padano cheese 115
Development of a multiplex real time PCR to detect thermophilic lactic acid bacteria in natural whey starters 113
The Bioactivities of Lactic Acid-Fermented Arthrospira platensis and Its Application in Functional Beverages 112
Probiotics and Covid-19 112
How the fewest become the greatest. L. casei's impacton long ripened cheeses 111
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 108
Survival Strategy and Metabolic Capabilities of NSLAB during Cheese Ripening 108
Performance assessment, through numerical simulation and experimental evaluation, of a thinfilm ultraviolet reactor for the processing of fruit juices 107
Un sistema modello per prevedere l'attività amminopeptidasica dei batteri lattici durante la maturazione del Parmigiano Reggiano 107
Evoluzione della microflora lattica e delle attività aminopeptidasiche nella maturazione del Parmigiano Reggiano. 105
Survey on Community and Dynamics of Lactic Acid Bacteria in Grana Padano Cheese 105
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)) 105
Invited Review: Microbial evolution in raw milk, long-ripened cheeses produced using undefined natural whey starters 101
Fluorescence techniques for identifying and evaluating viability of microorganisms in food samples 98
Display life of fresh pork sausage: a comparison between two different packaging systems 96
Study on lipid fractions of Streptococcus thermophilus by TLC, GC and GC/MS techniques 96
Safety and technological application of autochthonous Streptococcus thermophilus cultures in the buffalo Mozzarella cheese 95
Efficacy of different storage practices in maintaining the physicochemical and microbiological properties of fresh pork sausage 94
“Re-engineering of a food oven for thermal sanitization of Personal Protective Equipment against Sars-CoV-2 virus” 92
Study on Lipid Fractions of Streptococcus Thermophilus by TLC, GC, GC/MS Techniques. 92
Lacticaseibacillus Strains Isolated from Raw Milk: Screening Strategy for Their Qualification as Adjunct Culture in Cheesemaking 91
Microbial Dynamics During Parmigiano Reggiano Cheese Production and Ripening 91
FISH in Food Microbiology 90
LIVE/DEAD YEAST VIABILITY STAINING AS A TOOL FOR IMPROVING ARTISANAL PILSNER BEER PRODUCTION 88
FISHing for food microorganism 88
Ser Parmigiano Reggiano (ChNP): produkt, technologia i cechy 88
Impact of thermal treatment, pulsed electric fields, and high-pressure processing on the transcriptome of Escherichia coli ATCC 8739 87
Evaluation of microbial presence and activity in cheese: pathogenic microorganisms and microorganisms with technological function 85
The presence, genetic diversity and behaviour of Listeria monocytogenes in blue-veined cheese rinds during the shelf life 85
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 85
Effective identification of Lactobacillus casei group species: Genome-based selection of the gene mutL as the target of a novel multiplex PCR assay 83
Gut Microbiome, Diet and Depression: Literature Review of Microbiological, Nutritional and Neuroscientific Aspects 82
FISH for detecting, identifying and studying dynamics of microbial population in food samples 81
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 78
Antibiotic Resistance of Lactobacilli Isolated from Two Italian Hard Cheeses 75
In vitro probiotic characterization of high GABA producing strain Lactobacillus brevis DSM 32386 isolated from traditional “wild” Alpine cheese 70
LACTOBACILLI INHALATION POWDER FOR THE REDUCTION OF LUNG INFLAMMATION IN non-CF BRONCHIECTASIS DISEASE 69
Editorial: Microbial communities and microbiomes in dairy products 64
Totale 12.623
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Categoria #
all - tutte 42.857
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 42.857
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/202199 0 0 0 0 0 0 0 0 0 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
2025/20265.247 547 504 662 530 784 329 654 195 677 365 0 0
Totale 12.784