IRIS
BOTTARI, Benedetta
 Distribuzione geografica
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Continente #
NA - Nord America 2.770
EU - Europa 2.432
AS - Asia 1.508
SA - Sud America 180
AF - Africa 44
OC - Oceania 4
Continente sconosciuto - Info sul continente non disponibili 1
Totale 6.939
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Nazione #
US - Stati Uniti d'America 2.706
CN - Cina 770
SG - Singapore 493
IE - Irlanda 492
IT - Italia 425
FI - Finlandia 332
SE - Svezia 305
DE - Germania 198
BR - Brasile 165
NL - Olanda 144
UA - Ucraina 118
AT - Austria 110
TR - Turchia 94
RU - Federazione Russa 93
FR - Francia 63
GB - Regno Unito 59
CA - Canada 45
IN - India 36
BE - Belgio 24
CI - Costa d'Avorio 22
CZ - Repubblica Ceca 21
ID - Indonesia 18
BD - Bangladesh 12
AE - Emirati Arabi Uniti 11
MX - Messico 11
IR - Iran 10
PL - Polonia 10
VN - Vietnam 9
CH - Svizzera 8
ET - Etiopia 7
HK - Hong Kong 6
IL - Israele 6
TH - Thailandia 6
ES - Italia 5
JM - Giamaica 5
LT - Lituania 5
RS - Serbia 5
SC - Seychelles 5
UZ - Uzbekistan 5
PK - Pakistan 4
PT - Portogallo 4
AR - Argentina 3
CO - Colombia 3
JP - Giappone 3
KE - Kenya 3
KZ - Kazakistan 3
MA - Marocco 3
PE - Perù 3
AU - Australia 2
AZ - Azerbaigian 2
BG - Bulgaria 2
BH - Bahrain 2
CL - Cile 2
EG - Egitto 2
IQ - Iraq 2
LB - Libano 2
MY - Malesia 2
NO - Norvegia 2
NP - Nepal 2
NZ - Nuova Zelanda 2
TW - Taiwan 2
AM - Armenia 1
BO - Bolivia 1
BY - Bielorussia 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
JO - Giordania 1
KG - Kirghizistan 1
KR - Corea 1
LV - Lettonia 1
MK - Macedonia 1
MN - Mongolia 1
PA - Panama 1
PY - Paraguay 1
QA - Qatar 1
RO - Romania 1
SA - Arabia Saudita 1
SK - Slovacchia (Repubblica Slovacca) 1
SN - Senegal 1
VE - Venezuela 1
Totale 6.939
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Città #
Dublin 491
Chandler 481
Santa Clara 332
Singapore 302
Ann Arbor 196
Jacksonville 169
Ashburn 165
Beijing 157
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
Munich 42
Bremen 39
Chicago 35
Shenyang 34
Groningen 33
Bologna 31
Helsinki 30
Jinan 30
Des Moines 29
Milan 29
Toronto 29
Moscow 28
New York 28
Hebei 27
Nanchang 27
Los Angeles 26
Brussels 23
Abidjan 22
Hefei 21
Columbus 20
Guangzhou 20
Council Bluffs 18
Changsha 17
Jakarta 16
Seattle 15
Woodbridge 15
Norwalk 14
Olomouc 13
The Dalles 13
Piacenza 12
Rome 12
São Paulo 12
Jiaxing 11
Ottawa 11
Dallas 10
Nuremberg 10
Turku 10
Frankfurt am Main 9
Fremont 9
Houston 9
Reggio Emilia 9
Bengaluru 8
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
Belo Horizonte 5
Brno 5
Brooklyn 5
Istanbul 5
Palermo 5
Salerno 5
Taiyuan 5
Tashkent 5
Valparaiso 5
Amsterdam 4
Bern 4
Boston 4
Falls Church 4
London 4
Mexico 4
Mondolfo 4
Pescara 4
Redmond 4
Redwood City 4
San Francisco 4
Totale 4.360
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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 144
Development of inhalation powders containing lactic acid bacteria with antimicrobial activity against Pseudomonas aeruginosa 142
Artisanal Pale Ale Beer: Influence of Bottle Fermentation and Storage 137
Lactic acid bacteria in cow raw milk for cheese production: Which and how many? 132
Bacterial Cannibalism To Survive During Cheese Ripening 110
Arthrospira platensis Extract: A Non-Invasive Strategy to Obtain Adjunct Attenuated Cultures 109
Comparison of natural whey starters for Grana Padanocheese using sunray plots 108
Dinamiche delle popolazioni microbiche nel formaggio Grana Padano. 102
Lactobacillus casei group effective identification 102
Dynamics of microbial communities in Grana Padano cheese 101
Yeast viability as a parameter to maintain artisanal beer quality features 101
Application of real-time PCR (qPCR) for characterization of microbial populations and type of milk in dairy food products 100
Whey starter for Parmigiano Reggiano: culture independent approach 99
Ability of a wild Weissella strain to modify viscosity of fermented milk 98
Cutting procedures might be responsible for Listeria monocytogenes contamination of foods: The case of Gorgonzola cheese 97
Parmigiano Reggiano: How Microorganisms and Ripening Build the Diversity that Makes it Unique 96
Natural whey starter for Parmigiano Reggiano:culture-independent approach 95
Transcriptional responses of cDNA-AFLP of Lactobacillus rhamnosus growing in cheese-like medium by a novel cDNA-AFLP technique 94
cDNA-amplified fragment length polymorphism to study the transcriptional responses of Lactobacillus rhamnosus growing in cheese-like medium 93
How new molecular approaches have contributed to shedding light on microbial dynamics in Parmigiano Reggiano cheese 93
Wild Lactobacillus casei Group Strains: Potentiality to Ferment Plant Derived Juices 92
Application of FISH technology for microbiological analysis: current state and prospects 91
A multi-sampling approach to evaluate an infrared surface treatment for reducing Listeria monocytogenes contamination on whole Gorgonzola cheese rinds 91
Community and Dynamics of Lactic Acid Bacteria in Grana Padano Cheese: a survey. 91
Application of Impedance Microbiology for Evaluating Potential Acidifying Performances of Starter Lactic Acid Bacteria to Employ in Milk Transformation 90
Novel insights on pink discoloration in cheese: The case of Pecorino Toscano 88
Studio della vitalità e coltivabilità della popolazione microbica presente nei sieroinnesti naturali 88
Dinamiche Microbiche durante la produzione e la stagionatura del Parmigiano Reggiano 87
Potential Prebiotic Effect of a Long Chain Dextran Produced by Weissella cibaria: an in Vitro Evaluation 87
Lysozyme affects the microbial catabolism of free arginine in raw-milk hard cheeses 86
Dynamics of whole and lysed bacterial cells during Parmigiano Reggiano cheese production and ripening 85
The Interrelationship Between Microbiota and Peptides During Ripening as a Driver for Parmigiano Reggiano Cheese Quality 85
Antibiotic resistance of lactobacilli isolated from two Italianhard cheeses 84
Study of the bacterial diversity of foods: PCR-DGGE versus LH-PCR 84
Impiego di LH-(RT) PCR per lo studio di popolazioni microbiche complesse 84
Disclosing Lactobacillus delbrueckii subsp. bulgaricus intraspecific diversity in exopolysaccharides production 84
Determination of microbial load for different beverages and foodstuff by assessment of intracellular ATP 83
Yeast viability and fermentation activities in artisanal pils beer 82
Evaluation of cell viability and bacterial composition of the Grana Padano whey starter ecosystem 82
Non-starter lactic acid bacteria strategy to grow during cheese ripening 82
Characterization of the peptide fraction from digested Parmigiano Reggiano cheese and its effect on growth of lactobacilli and bifidobacteria 82
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
Atp bioluminescence for rapid and selective detection of bacteria and yeasts in wine 80
Survival Strategy and Metabolic Capabilities of NSLAB during Cheese Ripening 80
Development of a multiplex real time PCR to detect thermophilic lactic acid bacteria in natural whey starters 79
Evaluating the presence of human pathogens in commercially frozen, biologically appropriate raw pet food sold in Italy 78
Dynamics of whole and lysed bacterial cells during Parmigiano-Reggianocheese production and ripening 77
Parmigiano Reggiano: How Microorganisms and Ripening Build the Diversity that Makes it Unique 77
Eating fermented: Health benefits of lab-fermented foods 76
Variability of lactic acid production, chemical and microbiological characteristics in 24-hour Parmigiano Reggiano cheese 74
STS molecular marker for rapid screening of Lactobacillus casei group as secondary adjunct starter 71
Invited Review: Microbial evolution in raw milk, long-ripened cheeses produced using undefined natural whey starters 71
Feeding Lactic Acid Bacteria with Different Sugars: Effect on Exopolysaccharides (EPS) Production and Their Molecular Characteristics 70
Culture independent approach for evaluation of presence and activity of microorganims in food 69
Study on Lipid Fractions of Streptococcus Thermophilus by TLC, GC, GC/MS Techniques. 67
Survey on Community and Dynamics of Lactic Acid Bacteria in Grana Padano Cheese 67
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 67
Lactobacillus delbrueckii subsp. bulgaricus derivatives for 3D printed alginate/hyaluronic acid self-crosslinking hydrogels: Manufacturing and wound healing potential 66
Un sistema modello per prevedere l'attività amminopeptidasica dei batteri lattici durante la maturazione del Parmigiano Reggiano 66
Evoluzione della microflora lattica e delle attività aminopeptidasiche nella maturazione del Parmigiano Reggiano. 66
Bugs à la carte: Microbial contamination of electronic menus 66
Diversity and dynamic of lactic acid bacteria strains during aging of along ripened hard cheese produced from raw milk and undefined natural starter 66
Peptide profile of Parmigiano Reggiano cheese after simulated gastrointestinal digestion: From quality drivers to functional compounds 65
Safety and technological application of autochthonous Streptococcus thermophilus cultures in the buffalo Mozzarella cheese 65
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
Survival Strategy and Metabolic Capabilities of NSLAB during Cheese Ripening 64
Fluorescence techniques for identifying and evaluating viability of microorganisms in food samples 63
Survey on community and dynamics of lactic acid bacteria in Grana Padano cheese 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
Probiotics and Covid-19 60
FISHing for food microorganism 59
How the fewest become the greatest. L. casei's impacton long ripened cheeses 57
Microbial Dynamics During Parmigiano Reggiano Cheese Production and Ripening 55
LIVE/DEAD YEAST VIABILITY STAINING AS A TOOL FOR IMPROVING ARTISANAL PILSNER BEER PRODUCTION 55
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)) 53
FISH in Food Microbiology 53
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
The role of airways microbiota on local and systemic diseases: a rationale for probiotics delivery to the respiratory tract 49
FISH for detecting, identifying and studying dynamics of microbial population in food samples 49
Effective identification of Lactobacillus casei group species: Genome-based selection of the gene mutL as the target of a novel multiplex PCR assay 48
Performance assessment, through numerical simulation and experimental evaluation, of a thinfilm ultraviolet reactor for the processing of fruit juices 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 47
“Re-engineering of a food oven for thermal sanitization of Personal Protective Equipment against Sars-CoV-2 virus” 45
Lacticaseibacillus Strains Isolated from Raw Milk: Screening Strategy for Their Qualification as Adjunct Culture in Cheesemaking 45
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
Eastern African traditional fermented foods and beverages: Advancements, challenges, and perspectives on food technology, nutrition, and safety 26
Antibiotic Resistance of Lactobacilli Isolated from Two Italian Hard Cheeses 24
Editorial: Microbial communities and microbiomes in dairy products 24
The Bioactivities of Lactic Acid-Fermented Arthrospira platensis and Its Application in Functional Beverages 18
Exploitation of Impedometric Analysis and Fluorescence Microscopy: Assessment of Alicyclobacillus acidoterrestris Life Cycle and Innovative Inactivation Strategy 16
FISHing for Food Microorganisms 16
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 11
Effect of fermentation with selected lactic acid bacteria strains on the molecular and technological properties of sorghum batters 10
Totale 7.102
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Categoria #
all - tutte 29.797
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 29.797
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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
2024/20252.082 75 144 150 197 229 285 187 144 270 206 195 0
Totale 7.102