IRIS
BERNINI, Valentina
 Distribuzione geografica
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Continente #
EU - Europa 2.006
NA - Nord America 1.895
AS - Asia 700
SA - Sud America 23
AF - Africa 4
Continente sconosciuto - Info sul continente non disponibili 2
OC - Oceania 1
Totale 4.631
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Nazione #
US - Stati Uniti d'America 1.837
IT - Italia 567
CN - Cina 512
IE - Irlanda 454
SE - Svezia 306
FI - Finlandia 250
DE - Germania 155
UA - Ucraina 112
TR - Turchia 76
CA - Canada 54
GB - Regno Unito 35
BE - Belgio 32
SG - Singapore 30
IN - India 27
FR - Francia 26
AT - Austria 21
VN - Vietnam 18
BR - Brasile 12
ES - Italia 10
CZ - Repubblica Ceca 9
HU - Ungheria 8
NL - Olanda 8
PH - Filippine 7
UY - Uruguay 6
CO - Colombia 4
JO - Giordania 4
LB - Libano 4
PL - Polonia 4
TW - Taiwan 4
CI - Costa d'Avorio 3
IL - Israele 3
IR - Iran 3
PK - Pakistan 3
RO - Romania 3
EU - Europa 2
HR - Croazia 2
ID - Indonesia 2
JP - Giappone 2
MX - Messico 2
TH - Thailandia 2
AM - Armenia 1
AR - Argentina 1
AU - Australia 1
CH - Svizzera 1
DZ - Algeria 1
GL - Groenlandia 1
KR - Corea 1
MY - Malesia 1
PA - Panama 1
PT - Portogallo 1
RS - Serbia 1
RU - Federazione Russa 1
Totale 4.631
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Città #
Dublin 444
Chandler 401
Ann Arbor 191
Jacksonville 153
Parma 145
Ashburn 144
Beijing 137
Dearborn 113
Princeton 78
Nanjing 76
Izmir 65
Shanghai 55
Wilmington 47
Milan 39
San Mateo 39
New York 38
Bremen 33
Ottawa 29
Brussels 27
Nanchang 26
Helsinki 24
Jinan 24
Bologna 23
Kunming 23
Des Moines 21
Hefei 21
Boardman 20
Seattle 20
Shenyang 20
Toronto 20
Dong Ket 18
Vienna 18
Piacenza 17
Woodbridge 17
Guangzhou 16
Redmond 16
Changsha 15
Hebei 15
Jiaxing 13
Vaprio 13
Los Angeles 12
Redwood City 12
Medesano 11
Norwalk 11
Rome 10
Fairfield 8
Hangzhou 8
Houston 8
Inveruno 8
Pune 8
Terni 8
Turin 8
Chicago 7
Fremont 7
Padova 7
Sesto San Giovanni 7
Tianjin 7
Brescia 6
Fidenza 6
Kocaeli 6
Montevideo 6
Subiaco 6
São Paulo 6
Concorezzo 5
Frankfurt am Main 5
London 5
Zhengzhou 5
Amman 4
Ansbach 4
Fuzhou 4
Genoa 4
Grafing 4
Lanzhou 4
Palermo 4
Santa Clara 4
Taipei 4
Abidjan 3
Antwerp 3
Belfast 3
Borås 3
Bourges 3
Carpi 3
Edinburgh 3
Falkenstein 3
Laveno-Mombello 3
Menlo Park 3
Ningbo 3
Nocera Inferiore 3
Paris 3
Pisa 3
Reggio Emilia 3
San Prospero 3
Sant'ilario D'enza 3
Sassari 3
Teramo 3
Torino 3
Torre del Greco 3
Vetralla 3
Vigevano 3
Warsaw 3
Totale 2.965
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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 102
Heat resistance of Listeria monocytogenes in dairy matrices involved in Mozzarella di Bufala Campana PDO cheese 97
The influence of viable cells and cell-free extracts of lactobacillus casei on volatile compounds and polyphenolic profile of elderberry juice 91
Mitigation of marine toxins by interactions with bacteria: The case of okadaic acid and tetrodotoxin 88
Attività aminopeptidasica in Streptococcus thermophilus 87
Microbiological contamination of ready to eat algae and evaluation of Bacillus cereus behavior by microbiological challenge test 86
Use of Dairy and Plant-Derived Lactobacilli as Starters for Cherry Juice Fermentation 86
Service temperature preservation approach for food safety: Microbiological evaluation of ready meals 83
Bifidogenic activities of protein hydrolizate (FAP) from poultry by-products 80
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. 80
Rilevazione della presenza di Staphylococcus aureus enterotossigeni ed Escherichia coli patogeni in formaggi tipici lombardi a latte crudo mediante multiplex-PCR 77
Cutting procedures might be responsible for Listeria monocytogenes contamination of foods: The case of Gorgonzola cheese 75
Bacteriostatic or bactericidal? Impedometric measurements to test the antimicrobial activity of Arthrospira platensis extract 75
Antimicrobial Activity of Fermented Vegetable Byproduct Extracts for Food Applications 74
cDNA-amplified fragment length polymorphism to study the transcriptional responses of Lactobacillus rhamnosus growing in cheese-like medium 73
Evaluation of a physical treatment to control Gorgonzola cheese rind contamination 73
Transcriptional responses of cDNA-AFLP of Lactobacillus rhamnosus growing in cheese-like medium by a novel cDNA-AFLP technique 73
A critical review of intrinsic and extrinsic antimicrobial properties of insects 71
Can the development and autolysis of lactic acid bacteria influence the cheese volatile fraction? The case of Grana Padano 70
Solid-state fermentation of Arthrospira platensis to implement new food products: evaluation of stabilization treatments and bacterial growth on the volatile fraction 68
Arthrospira platensis as Natural Fermentation Booster for Milk and Soy Fermented Beverages 67
Impiego di LH-(RT) PCR per lo studio di popolazioni microbiche complesse 67
In vitro metabolism of elderberry juice polyphenols by lactic acid bacteria 67
Comparative genomics and transcriptional analysis of prophages identified in the genomes of Lactobacillus gasseri, Lactobacillus salivarius and Lactobacillus casei. 66
Application of Impedance Microbiology for Evaluating Potential Acidifying Performances of Starter Lactic Acid Bacteria to Employ in Milk Transformation 66
A multi-sampling approach to evaluate an infrared surface treatment for reducing Listeria monocytogenes contamination on whole Gorgonzola cheese rinds 66
Produzione di antimicrobici da scarti vegetali 66
Dynamics of whole and lysed bacterial cells during Parmigiano-Reggianocheese production and ripening 65
The spxB gene as a target to identify Lactobacillus casei group species in cheese. 65
Production and recovery of volatile compounds from fermented fruit by-products with Lacticaseibacillus rhamnosus 65
Dynamics of whole and lysed bacterial cells during Parmigiano Reggiano cheese production and ripening 64
Biochemical profiles, RAPD-PCR and AFLP analysis for typing Lactobacillus plantarum isolated from raw vegetables and fruits material. 63
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. 62
Study of the bacterial diversity of foods: PCR-DGGE versus LH-PCR 62
How new molecular approaches have contributed to shedding light on microbial dynamics in Parmigiano Reggiano cheese 62
Presenza e caratterizzazione genica dell’enzima glutammato deidrogenasi in Streptococcus thermophilus 62
Exploring the Potential of Lactic Acid Fermentation for the Recovery of Exhausted Vanilla Beans 62
Dinamiche Microbiche durante la produzione e la stagionatura del Parmigiano Reggiano 61
Survey of prevalence and seasonal variability of Listeria monocytogenes in raw cow milk from Northern Italy 59
A polyphasic approach to detect enterotoxigenic Staphylococcus aureus and diarrheagenic Escherichia coli in raw milk italian cheeses by multiplex PCR 59
Antimicrobial and fermentation potential of Himanthalia elongata for food applications 58
Evaluation of cell viability and bacterial composition of the Grana Padano whey starter ecosystem 57
Development of a continuous dense phase carbon dioxide treatment for the microbial stabilization of apple juice 57
Behaviour and adhesion capacity of Listeria monocytogenes on Mozzarella di Bufala Campana PDO cheese and in fluids involved in the production process 57
Listeria monocytogenes in Gorgonzola cheese: study of the behaviour throughout the process and growth prediction during shelf life 56
Presence and genetic diversity of L. monocytogenes in blue veined cheese rinds 55
Development of lactic acid-fermented tomato products 55
Fermentation of Agri-Food Waste: A Promising Route for the Production of Aroma Compounds 54
Fluorescence microscopy for studing the viability of micro-organisms in natural whey starters 53
Recovery and differentiation of long ripened cheese microflora through a new cheese based cultural medium 52
Un sistema modello per prevedere l'attività amminopeptidasica dei batteri lattici durante la maturazione del Parmigiano Reggiano 51
How high G+C Gram-positive bacteria and in particular bifidobacteria cope with heat stress: protein players and regulators 51
Survival Strategy and Metabolic Capabilities of NSLAB during Cheese Ripening 51
The microbiota of Mozzarella di Bufala Campana PDO cheese: a study across the manufacturing process 50
null 50
Aspergilli with Neosartorya-type ascospores: heat resistance and effect of sugar concentration on growth and spoilage incidence in berry products 49
Vegetable By-Product Lacto-Fermentation as a New Source of Antimicrobial Compounds 49
Edible Seaweeds and Spirulina Extracts for Food Application: In Vitro and In Situ Evaluation of Antimicrobial Activity towards Foodborne Pathogenic Bacteria 48
Molecular characterization Of the GDH gene in Streptococcus thermophilus: insight from bioinformatic and trascription analysis 48
First insight into the genome sequence analysis of the mouth-commensal Bifidobacterium dentium Bd1 46
Parmigiano Reggiano cheese: evolution of cultivable and total lactic microflora and peptidase activities during manufacture and ripening 46
Whey starter for Grana Padano Cheese: effect of technological parameters on viability and composition of the microbial community 46
Perchè sequenziare un genoma batterico? Un esempio:le prospettive nel campo della probiotica-perbiotica 45
Genetic characterization of the Bifidobacterium breve UCC 2003 hrcA locus 45
Gorgonzola cheese rind as complex biofilm matrix: strategies to reduce the contamination of Listeria monocytogenes by using physical treatments 45
Survival Strategy and Metabolic Capabilities of NSLAB during Cheese Ripening 43
BIOCHAIN: Towards a platform for securely sharing microbiological data 42
Orange peels: from by-product to resource through lactic acid fermentation 42
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 41
Microbial Dynamics During Parmigiano Reggiano Cheese Production and Ripening 40
Identification of dairy lactic acid bacteria based on the heterogeneity of the 16S-23S rDNA intergenic spacer region 39
The presence, genetic diversity and behaviour of Listeria monocytogenes in blue-veined cheese rinds during the shelf life 38
Comparative genomics and transcriptional analysis of prophages identified in the genomes of Lactobacillus gasseri, Lactobacillus salivanus, and Lactobacillus casei 38
Influence of Processing Parameters and Natural Antimicrobial on Alicyclobacillus acidoterrestris and Clostridium pasteurianum Using Response Surface Methodology 36
Understanding the Impact of High-Pressure Treatment on Physico-Chemical, Microstructural, and Microbiological Aspects of Pumpkin Cubes 36
Pseudomonas fluorescens and Escherichia coli in Fresh Mozzarella Cheese: Effect of Cellobiose Oxidase on Microbiological Stability during Refrigerated Shelf Life 35
Effective identification of Lactobacillus casei group species: Genome-based selection of the gene mutL as the target of a novel multiplex PCR assay 35
Behaviour of Escherichia coli O157 (VTEC), Salmonella Typhimurium and Listeria monocytogenes during the manufacture, ripening and shelf life of low fat salami 34
Identification of dairy lactic acid bacteria by tRNA(Ala)-23S rDNA-RFLP. 32
Listeria monocytogenes in raw milk: study of prevalence, behaviour and modelling during the cheese making 29
Ready to eat shelf‑stable brown rice in pouches: effect of moisture content on product’s quality and stability 25
New Insights into Food Fermentation 24
Brown rice and pulses for the development of shelf-stable and low glycemic index ready-to-eat meals 20
Management of Listeria monocytogenes risk during cheese-making and shelf life of Mozzarella di Bufala Campana PDO cheese 10
Natural antimicrobials: a reservoir to contrast Listeria monocytogenes 8
Totale 4.806
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Categoria #
all - tutte 16.875
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 16.875
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/201991 0 0 0 0 0 0 0 0 0 4 82 5
2019/2020804 121 118 32 13 56 120 84 23 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
2023/2024657 68 52 36 37 78 139 84 78 42 43 0 0
Totale 4.806