IRIS
BERNINI, Valentina
 Distribuzione geografica
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Continente #
NA - Nord America 2.559
EU - Europa 2.328
AS - Asia 1.381
SA - Sud America 159
AF - Africa 25
Continente sconosciuto - Info sul continente non disponibili 2
OC - Oceania 1
Totale 6.455
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Nazione #
US - Stati Uniti d'America 2.484
IT - Italia 708
CN - Cina 611
SG - Singapore 527
IE - Irlanda 456
SE - Svezia 308
FI - Finlandia 255
DE - Germania 190
BR - Brasile 124
UA - Ucraina 117
TR - Turchia 84
CA - Canada 65
RU - Federazione Russa 50
FR - Francia 49
GB - Regno Unito 46
BE - Belgio 36
IN - India 35
AT - Austria 27
VN - Vietnam 20
ID - Indonesia 18
CI - Costa d'Avorio 17
NL - Olanda 16
AR - Argentina 14
CZ - Repubblica Ceca 14
ES - Italia 14
HU - Ungheria 9
PH - Filippine 9
BD - Bangladesh 8
LT - Lituania 8
TH - Thailandia 8
CO - Colombia 7
PK - Pakistan 7
UY - Uruguay 7
IL - Israele 6
UZ - Uzbekistan 6
JO - Giordania 5
MX - Messico 5
EC - Ecuador 4
LB - Libano 4
PL - Polonia 4
TW - Taiwan 4
AM - Armenia 3
AZ - Azerbaigian 3
CH - Svizzera 3
IR - Iran 3
KG - Kirghizistan 3
NO - Norvegia 3
PT - Portogallo 3
RO - Romania 3
AE - Emirati Arabi Uniti 2
DZ - Algeria 2
EU - Europa 2
HR - Croazia 2
IQ - Iraq 2
JP - Giappone 2
NP - Nepal 2
OM - Oman 2
ZA - Sudafrica 2
AL - Albania 1
AU - Australia 1
BG - Bulgaria 1
BH - Bahrain 1
BO - Bolivia 1
CR - Costa Rica 1
DK - Danimarca 1
GL - Groenlandia 1
GR - Grecia 1
HK - Hong Kong 1
JM - Giamaica 1
KE - Kenya 1
KR - Corea 1
LA - Repubblica Popolare Democratica del Laos 1
LU - Lussemburgo 1
MA - Marocco 1
MD - Moldavia 1
MY - Malesia 1
NG - Nigeria 1
PA - Panama 1
PE - Perù 1
PY - Paraguay 1
RS - Serbia 1
SA - Arabia Saudita 1
TM - Turkmenistan 1
TN - Tunisia 1
TT - Trinidad e Tobago 1
Totale 6.455
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Città #
Dublin 446
Chandler 401
Singapore 312
Santa Clara 282
Ann Arbor 191
Parma 173
Ashburn 165
Jacksonville 153
Beijing 139
Boardman 134
Dearborn 113
Shanghai 104
Princeton 78
Nanjing 76
Chicago 72
Izmir 65
Milan 61
Wilmington 47
San Mateo 39
New York 38
Ottawa 34
Bremen 33
Brussels 31
Moscow 30
Helsinki 29
Bologna 28
Nanchang 26
Toronto 26
Los Angeles 25
Jinan 24
Kunming 23
Marseille 23
Des Moines 21
Hefei 21
Munich 21
Seattle 21
Shenyang 20
Vienna 19
Dong Ket 18
Piacenza 18
Abidjan 17
Rome 17
Woodbridge 17
Guangzhou 16
Redmond 16
Changsha 15
Council Bluffs 15
Hebei 15
Jakarta 15
São Paulo 15
Jiaxing 13
Vaprio 13
Dallas 12
Redwood City 12
Medesano 11
Norwalk 11
Palermo 10
Frankfurt am Main 9
Hangzhou 9
London 9
Belo Horizonte 8
Brescia 8
Fairfield 8
Goito 8
Houston 8
Inveruno 8
Istanbul 8
Modena 8
Padova 8
Pune 8
Santa Fe 8
Terni 8
Turin 8
Carpi 7
Fremont 7
Montevideo 7
Sesto San Giovanni 7
Tianjin 7
Fidenza 6
Kocaeli 6
Reggio Emilia 6
Subiaco 6
Amman 5
Concorezzo 5
Florianópolis 5
Genoa 5
Naples 5
Osasco 5
Pisa 5
Tashkent 5
Zhengzhou 5
Ansbach 4
Bangkok 4
Fuzhou 4
Grafing 4
Lanzhou 4
Nuremberg 4
Taipei 4
Washington 4
Albano Laziale 3
Totale 4.090
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Nome #
Effect of fermentation with single and co-culture of lactic acid bacteria on okara: evaluation of bioactive compounds and volatile profile 128
Heat resistance of Listeria monocytogenes in dairy matrices involved in Mozzarella di Bufala Campana PDO cheese 120
The microbiota of Mozzarella di Bufala Campana PDO cheese: a study across the manufacturing process 118
Mitigation of marine toxins by interactions with bacteria: The case of okadaic acid and tetrodotoxin 114
The influence of viable cells and cell-free extracts of lactobacillus casei on volatile compounds and polyphenolic profile of elderberry juice 111
Microbiological contamination of ready to eat algae and evaluation of Bacillus cereus behavior by microbiological challenge test 110
Use of Dairy and Plant-Derived Lactobacilli as Starters for Cherry Juice Fermentation 109
Attività aminopeptidasica in Streptococcus thermophilus 108
A critical review of intrinsic and extrinsic antimicrobial properties of insects 108
Comparison of phenotypic (Biolog System) and genotypic (random amplified polymorphic DNA-polymerase chain reaction, RAPD-PCR, and amplified fragment length polymorphism, AFLP) methods for typing Lactobacillus plantarum isolates from raw vegetables and fruits. 106
Bacteriostatic or bactericidal? Impedometric measurements to test the antimicrobial activity of Arthrospira platensis extract 105
Service temperature preservation approach for food safety: Microbiological evaluation of ready meals 104
Antimicrobial Activity of Fermented Vegetable Byproduct Extracts for Food Applications 104
BIOCHAIN: Towards a platform for securely sharing microbiological data 100
Bifidogenic activities of protein hydrolizate (FAP) from poultry by-products 99
Rilevazione della presenza di Staphylococcus aureus enterotossigeni ed Escherichia coli patogeni in formaggi tipici lombardi a latte crudo mediante multiplex-PCR 96
Cutting procedures might be responsible for Listeria monocytogenes contamination of foods: The case of Gorgonzola cheese 93
Can the development and autolysis of lactic acid bacteria influence the cheese volatile fraction? The case of Grana Padano 91
Fermentation of Agri-Food Waste: A Promising Route for the Production of Aroma Compounds 91
Evaluation of a physical treatment to control Gorgonzola cheese rind contamination 90
Solid-state fermentation of Arthrospira platensis to implement new food products: evaluation of stabilization treatments and bacterial growth on the volatile fraction 89
Transcriptional responses of cDNA-AFLP of Lactobacillus rhamnosus growing in cheese-like medium by a novel cDNA-AFLP technique 89
cDNA-amplified fragment length polymorphism to study the transcriptional responses of Lactobacillus rhamnosus growing in cheese-like medium 88
Arthrospira platensis as Natural Fermentation Booster for Milk and Soy Fermented Beverages 88
How new molecular approaches have contributed to shedding light on microbial dynamics in Parmigiano Reggiano cheese 88
In vitro metabolism of elderberry juice polyphenols by lactic acid bacteria 88
Behaviour and adhesion capacity of Listeria monocytogenes on Mozzarella di Bufala Campana PDO cheese and in fluids involved in the production process 87
A multi-sampling approach to evaluate an infrared surface treatment for reducing Listeria monocytogenes contamination on whole Gorgonzola cheese rinds 86
Dynamics of whole and lysed bacterial cells during Parmigiano Reggiano cheese production and ripening 83
Antimicrobial and fermentation potential of Himanthalia elongata for food applications 83
Produzione di antimicrobici da scarti vegetali 83
Application of Impedance Microbiology for Evaluating Potential Acidifying Performances of Starter Lactic Acid Bacteria to Employ in Milk Transformation 82
Dinamiche Microbiche durante la produzione e la stagionatura del Parmigiano Reggiano 82
A polyphasic approach to detect enterotoxigenic Staphylococcus aureus and diarrheagenic Escherichia coli in raw milk italian cheeses by multiplex PCR 82
Production and recovery of volatile compounds from fermented fruit by-products with Lacticaseibacillus rhamnosus 82
Comparative genomics and transcriptional analysis of prophages identified in the genomes of Lactobacillus gasseri, Lactobacillus salivarius and Lactobacillus casei. 81
Biochemical profiles, RAPD-PCR and AFLP analysis for typing Lactobacillus plantarum isolated from raw vegetables and fruits material. 81
Impiego di LH-(RT) PCR per lo studio di popolazioni microbiche complesse 81
Exploring the Potential of Lactic Acid Fermentation for the Recovery of Exhausted Vanilla Beans 80
Impiego di nuovi terreni colturali a base di cagliata e di formaggio per il recupero e la differenziazione della microflora caratteristica di formaggi a lunga stagionatura. 78
The spxB gene as a target to identify Lactobacillus casei group species in cheese. 78
Study of the bacterial diversity of foods: PCR-DGGE versus LH-PCR 78
Evaluation of cell viability and bacterial composition of the Grana Padano whey starter ecosystem 78
Presence and genetic diversity of L. monocytogenes in blue veined cheese rinds 76
Development of lactic acid-fermented tomato products 76
Survival Strategy and Metabolic Capabilities of NSLAB during Cheese Ripening 75
Development of a continuous dense phase carbon dioxide treatment for the microbial stabilization of apple juice 74
Dynamics of whole and lysed bacterial cells during Parmigiano-Reggianocheese production and ripening 73
Presenza e caratterizzazione genica dell’enzima glutammato deidrogenasi in Streptococcus thermophilus 73
Survey of prevalence and seasonal variability of Listeria monocytogenes in raw cow milk from Northern Italy 72
Behaviour of Escherichia coli O157 (VTEC), Salmonella Typhimurium and Listeria monocytogenes during the manufacture, ripening and shelf life of low fat salami 69
Vegetable By-Product Lacto-Fermentation as a New Source of Antimicrobial Compounds 69
Brown rice and pulses for the development of shelf-stable and low glycemic index ready-to-eat meals 68
Listeria monocytogenes in Gorgonzola cheese: study of the behaviour throughout the process and growth prediction during shelf life 67
Edible Seaweeds and Spirulina Extracts for Food Application: In Vitro and In Situ Evaluation of Antimicrobial Activity towards Foodborne Pathogenic Bacteria 66
Comparative genomics and transcriptional analysis of prophages identified in the genomes of Lactobacillus gasseri, Lactobacillus salivanus, and Lactobacillus casei 66
Understanding the Impact of High-Pressure Treatment on Physico-Chemical, Microstructural, and Microbiological Aspects of Pumpkin Cubes 65
How high G+C Gram-positive bacteria and in particular bifidobacteria cope with heat stress: protein players and regulators 64
Gorgonzola cheese rind as complex biofilm matrix: strategies to reduce the contamination of Listeria monocytogenes by using physical treatments 64
Un sistema modello per prevedere l'attività amminopeptidasica dei batteri lattici durante la maturazione del Parmigiano Reggiano 63
Recovery and differentiation of long ripened cheese microflora through a new cheese based cultural medium 63
Survival Strategy and Metabolic Capabilities of NSLAB during Cheese Ripening 62
Influence of Processing Parameters and Natural Antimicrobial on Alicyclobacillus acidoterrestris and Clostridium pasteurianum Using Response Surface Methodology 62
Parmigiano Reggiano cheese: evolution of cultivable and total lactic microflora and peptidase activities during manufacture and ripening 61
Fluorescence microscopy for studing the viability of micro-organisms in natural whey starters 60
Pseudomonas fluorescens and Escherichia coli in Fresh Mozzarella Cheese: Effect of Cellobiose Oxidase on Microbiological Stability during Refrigerated Shelf Life 59
Aspergilli with Neosartorya-type ascospores: heat resistance and effect of sugar concentration on growth and spoilage incidence in berry products 59
Whey starter for Grana Padano Cheese: effect of technological parameters on viability and composition of the microbial community 59
First insight into the genome sequence analysis of the mouth-commensal Bifidobacterium dentium Bd1 58
Molecular characterization Of the GDH gene in Streptococcus thermophilus: insight from bioinformatic and trascription analysis 57
Orange peels: from by-product to resource through lactic acid fermentation 55
Perchè sequenziare un genoma batterico? Un esempio:le prospettive nel campo della probiotica-perbiotica 54
Interactions between Listeria monocytogenes and Penicillium roqueforti in milk: a picture taken by Real-Time PCR in monoculture, cells vs cells and spent culture conditions 54
Genetic characterization of the Bifidobacterium breve UCC 2003 hrcA locus 53
Microbial Dynamics During Parmigiano Reggiano Cheese Production and Ripening 52
Identification of dairy lactic acid bacteria based on the heterogeneity of the 16S-23S rDNA intergenic spacer region 51
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Treasures of Italian Microbial Culture Collections: An Overview of Preserved Biological Resources, Offered Services and Know-How, and Management 49
The presence, genetic diversity and behaviour of Listeria monocytogenes in blue-veined cheese rinds during the shelf life 49
Natural antimicrobials: a reservoir to contrast Listeria monocytogenes 47
Effective identification of Lactobacillus casei group species: Genome-based selection of the gene mutL as the target of a novel multiplex PCR assay 46
Identification of dairy lactic acid bacteria by tRNA(Ala)-23S rDNA-RFLP. 44
Ready to eat shelf‑stable brown rice in pouches: effect of moisture content on product’s quality and stability 41
Fermentation of orange pomace: Impact on essential oil composition and antimicrobial activity 40
Lactic acid fermented microalgae and cyanobacteria as a new source of lipid reducing compounds: assessment through Zebrafish Nile Red Fat Metabolism Assay and untargeted metabolomics 39
Listeria monocytogenes in raw milk: study of prevalence, behaviour and modelling during the cheese making 37
New Insights into Food Fermentation 37
Management of Listeria monocytogenes risk during cheese-making and shelf life of Mozzarella di Bufala Campana PDO cheese 34
The Bioactivities of Lactic Acid-Fermented Arthrospira platensis and Its Application in Functional Beverages 13
Totale 6.645
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Categoria #
all - tutte 27.482
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 27.482
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020237 0 0 0 0 0 0 0 0 83 88 22 44
2020/2021542 6 37 50 19 46 37 62 26 91 60 49 59
2021/2022563 29 51 18 43 20 18 59 71 38 34 42 140
2022/20231.643 164 187 93 118 135 160 28 118 541 17 59 23
2023/2024910 68 52 36 37 78 139 84 78 42 48 86 162
2024/20251.586 96 123 142 208 243 239 139 120 276 0 0 0
Totale 6.645