IRIS
BERNINI, Valentina
 Distribuzione geografica
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Continente #
NA - Nord America 5.069
AS - Asia 4.495
EU - Europa 3.277
SA - Sud America 678
AF - Africa 225
Continente sconosciuto - Info sul continente non disponibili 211
OC - Oceania 5
Totale 13.960
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Nazione #
US - Stati Uniti d'America 4.873
SG - Singapore 1.554
CN - Cina 1.123
IT - Italia 1.097
VN - Vietnam 705
BR - Brasile 489
IE - Irlanda 460
HK - Hong Kong 316
SE - Svezia 313
DE - Germania 290
FI - Finlandia 269
BD - Bangladesh 214
FR - Francia 179
ZA - Sudafrica 147
UA - Ucraina 131
NL - Olanda 124
CA - Canada 120
TR - Turchia 107
IN - India 103
GB - Regno Unito 101
RU - Federazione Russa 86
KR - Corea 81
AR - Argentina 74
ES - Italia 40
BE - Belgio 38
MX - Messico 38
ID - Indonesia 33
AT - Austria 31
IQ - Iraq 31
EC - Ecuador 29
PK - Pakistan 27
TH - Thailandia 24
PL - Polonia 23
PH - Filippine 22
IR - Iran 21
CO - Colombia 20
JP - Giappone 19
VE - Venezuela 19
CI - Costa d'Avorio 17
UZ - Uzbekistan 17
CZ - Repubblica Ceca 16
PT - Portogallo 14
CL - Cile 13
JO - Giordania 13
LT - Lituania 12
MA - Marocco 12
PY - Paraguay 12
HU - Ungheria 11
SA - Arabia Saudita 11
PE - Perù 10
DZ - Algeria 9
GR - Grecia 8
IL - Israele 8
RO - Romania 8
TW - Taiwan 8
AZ - Azerbaigian 7
DO - Repubblica Dominicana 7
ET - Etiopia 7
KE - Kenya 7
LB - Libano 7
MY - Malesia 7
UY - Uruguay 7
AE - Emirati Arabi Uniti 6
EG - Egitto 6
JM - Giamaica 6
NP - Nepal 6
AL - Albania 5
AU - Australia 5
BH - Bahrain 5
TN - Tunisia 5
BO - Bolivia 4
CR - Costa Rica 4
KG - Kirghizistan 4
NG - Nigeria 4
TT - Trinidad e Tobago 4
AM - Armenia 3
BG - Bulgaria 3
BY - Bielorussia 3
CH - Svizzera 3
GT - Guatemala 3
NO - Norvegia 3
OM - Oman 3
PR - Porto Rico 3
SC - Seychelles 3
AO - Angola 2
BB - Barbados 2
EU - Europa 2
HR - Croazia 2
KZ - Kazakistan 2
LV - Lettonia 2
NI - Nicaragua 2
PA - Panama 2
XK - ???statistics.table.value.countryCode.XK??? 2
AW - Aruba 1
BN - Brunei Darussalam 1
BS - Bahamas 1
CG - Congo 1
CV - Capo Verde 1
CY - Cipro 1
DK - Danimarca 1
Totale 13.735
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Città #
Singapore 822
Ashburn 758
San Jose 474
Dublin 450
Chandler 401
Santa Clara 314
Hong Kong 296
Beijing 257
Dallas 224
Parma 216
Ho Chi Minh City 211
Ann Arbor 191
Council Bluffs 187
Hanoi 177
Boardman 171
Jacksonville 155
Johannesburg 135
Hefei 127
Los Angeles 115
Dearborn 113
Shanghai 109
Milan 108
New York 106
Munich 92
Chicago 90
Lauterbourg 82
Nanjing 78
Princeton 78
Seoul 71
Izmir 65
Bologna 51
São Paulo 49
Wilmington 48
Buffalo 47
Rome 47
Toronto 41
San Mateo 39
Moscow 38
Ottawa 37
Da Nang 34
Bremen 33
Helsinki 33
Brussels 31
Seattle 31
Columbus 29
Jinan 28
Modena 28
Nanchang 27
The Dalles 26
Marseille 25
Guangzhou 23
Kunming 23
Des Moines 21
Frankfurt am Main 21
London 21
Vienna 21
Brooklyn 20
Haiphong 20
Jakarta 20
Shenyang 20
Changsha 19
Turin 19
Dong Ket 18
Houston 18
Piacenza 18
Abidjan 17
Istanbul 17
Warsaw 17
Woodbridge 17
Orem 16
Redmond 16
Atlanta 15
Hebei 15
Iseo 15
Boston 14
Naples 14
Palermo 14
Phoenix 14
Tashkent 14
Belo Horizonte 13
Denver 13
Jiaxing 13
Montreal 13
Tokyo 13
Vaprio 13
Amman 12
Brescia 12
Hangzhou 12
Redwood City 12
Bangkok 11
Bari 11
Biên Hòa 11
Chennai 11
Hillsboro 11
Medesano 11
Norwalk 11
Poplar 11
Pune 11
Quito 11
Rio de Janeiro 11
Totale 8.159
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Nome #
The microbiota of Mozzarella di Bufala Campana PDO cheese: a study across the manufacturing process 215
In vitro metabolism of elderberry juice polyphenols by lactic acid bacteria 209
The influence of viable cells and cell-free extracts of lactobacillus casei on volatile compounds and polyphenolic profile of elderberry juice 208
Clean and green: an innovative antimicrobial from tomato by-products tackles contamination in canned tomatoes 205
Survey of prevalence and seasonal variability of Listeria monocytogenes in raw cow milk from Northern Italy 204
Effect of fermentation with single and co-culture of lactic acid bacteria on okara: evaluation of bioactive compounds and volatile profile 203
BIOCHAIN: Towards a platform for securely sharing microbiological data 198
Arthrospira platensis as Natural Fermentation Booster for Milk and Soy Fermented Beverages 198
A critical review of intrinsic and extrinsic antimicrobial properties of insects 193
Heat resistance of Listeria monocytogenes in dairy matrices involved in Mozzarella di Bufala Campana PDO cheese 189
Use of Dairy and Plant-Derived Lactobacilli as Starters for Cherry Juice Fermentation 187
Attività aminopeptidasica in Streptococcus thermophilus 186
Service temperature preservation approach for food safety: Microbiological evaluation of ready meals 185
Fermentation of Agri-Food Waste: A Promising Route for the Production of Aroma Compounds 185
Antimicrobial Activity of Fermented Vegetable Byproduct Extracts for Food Applications 185
Bifidogenic activities of protein hydrolizate (FAP) from poultry by-products 183
Mitigation of marine toxins by interactions with bacteria: The case of okadaic acid and tetrodotoxin 183
Bacteriostatic or bactericidal? Impedometric measurements to test the antimicrobial activity of Arthrospira platensis extract 176
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. 172
Understanding the Impact of High-Pressure Treatment on Physico-Chemical, Microstructural, and Microbiological Aspects of Pumpkin Cubes 172
Microbiological contamination of ready to eat algae and evaluation of Bacillus cereus behavior by microbiological challenge test 169
Cutting procedures might be responsible for Listeria monocytogenes contamination of foods: The case of Gorgonzola cheese 168
Can the development and autolysis of lactic acid bacteria influence the cheese volatile fraction? The case of Grana Padano 168
Application of Impedance Microbiology for Evaluating Potential Acidifying Performances of Starter Lactic Acid Bacteria to Employ in Milk Transformation 167
How new molecular approaches have contributed to shedding light on microbial dynamics in Parmigiano Reggiano cheese 163
A multi-sampling approach to evaluate an infrared surface treatment for reducing Listeria monocytogenes contamination on whole Gorgonzola cheese rinds 162
A polyphasic approach to detect enterotoxigenic Staphylococcus aureus and diarrheagenic Escherichia coli in raw milk italian cheeses by multiplex PCR 162
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 161
Exploitation of Impedometric Analysis and Fluorescence Microscopy: Assessment of Alicyclobacillus acidoterrestris Life Cycle and Innovative Inactivation Strategy 159
Produzione di antimicrobici da scarti vegetali 159
Antimicrobial and fermentation potential of Himanthalia elongata for food applications 158
Biochemical profiles, RAPD-PCR and AFLP analysis for typing Lactobacillus plantarum isolated from raw vegetables and fruits material. 158
Rilevazione della presenza di Staphylococcus aureus enterotossigeni ed Escherichia coli patogeni in formaggi tipici lombardi a latte crudo mediante multiplex-PCR 156
Whey starter for Grana Padano Cheese: effect of technological parameters on viability and composition of the microbial community 156
Transcriptional responses of cDNA-AFLP of Lactobacillus rhamnosus growing in cheese-like medium by a novel cDNA-AFLP technique 156
Exploring the Potential of Lactic Acid Fermentation for the Recovery of Exhausted Vanilla Beans 155
Behaviour and adhesion capacity of Listeria monocytogenes on Mozzarella di Bufala Campana PDO cheese and in fluids involved in the production process 154
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 153
cDNA-amplified fragment length polymorphism to study the transcriptional responses of Lactobacillus rhamnosus growing in cheese-like medium 150
High-pressure processing technology as a novel approach for improving the shelf-life of fresh hop cones 149
Dynamics of whole and lysed bacterial cells during Parmigiano Reggiano cheese production and ripening 149
Production and recovery of volatile compounds from fermented fruit by-products with Lacticaseibacillus rhamnosus 149
Impiego di LH-(RT) PCR per lo studio di popolazioni microbiche complesse 148
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. 144
Influence of Processing Parameters and Natural Antimicrobial on Alicyclobacillus acidoterrestris and Clostridium pasteurianum Using Response Surface Methodology 144
Brown rice and pulses for the development of shelf-stable and low glycemic index ready-to-eat meals 141
Study of the bacterial diversity of foods: PCR-DGGE versus LH-PCR 141
Development of lactic acid-fermented tomato products 141
Evaluation of cell viability and bacterial composition of the Grana Padano whey starter ecosystem 140
Survival Strategy and Metabolic Capabilities of NSLAB during Cheese Ripening 138
Evaluation of a physical treatment to control Gorgonzola cheese rind contamination 137
Comparative genomics and transcriptional analysis of prophages identified in the genomes of Lactobacillus gasseri, Lactobacillus salivarius and Lactobacillus casei. 136
Dinamiche Microbiche durante la produzione e la stagionatura del Parmigiano Reggiano 136
The spxB gene as a target to identify Lactobacillus casei group species in cheese. 135
Solid-state fermentation of Arthrospira platensis to implement new food products: evaluation of stabilization treatments and bacterial growth on the volatile fraction 133
Behaviour of Escherichia coli O157 (VTEC), Salmonella Typhimurium and Listeria monocytogenes during the manufacture, ripening and shelf life of low fat salami 130
Presence and genetic diversity of L. monocytogenes in blue veined cheese rinds 128
Comparative genomics and transcriptional analysis of prophages identified in the genomes of Lactobacillus gasseri, Lactobacillus salivanus, and Lactobacillus casei 128
Fermentation of orange pomace: Impact on essential oil composition and antimicrobial activity 127
Pseudomonas fluorescens and Escherichia coli in Fresh Mozzarella Cheese: Effect of Cellobiose Oxidase on Microbiological Stability during Refrigerated Shelf Life 126
Natural antimicrobials: a reservoir to contrast Listeria monocytogenes 124
Presenza e caratterizzazione genica dell’enzima glutammato deidrogenasi in Streptococcus thermophilus 123
The Bioactivities of Lactic Acid-Fermented Arthrospira platensis and Its Application in Functional Beverages 121
Opuntia cladodes fermentation: an insight into antimicrobial activity and volatile profile 121
Dynamics of whole and lysed bacterial cells during Parmigiano-Reggianocheese production and ripening 121
Vegetable By-Product Lacto-Fermentation as a New Source of Antimicrobial Compounds 121
Fluorescence microscopy for studing the viability of micro-organisms in natural whey starters 119
Edible Seaweeds and Spirulina Extracts for Food Application: In Vitro and In Situ Evaluation of Antimicrobial Activity towards Foodborne Pathogenic Bacteria 116
Un sistema modello per prevedere l'attività amminopeptidasica dei batteri lattici durante la maturazione del Parmigiano Reggiano 113
Development of a continuous dense phase carbon dioxide treatment for the microbial stabilization of apple juice 113
Valorisation of saffron floral by-products through fermentation: a focus on the antimicrobial activity 113
Orange peels: from by-product to resource through lactic acid fermentation 112
Molecular characterization Of the GDH gene in Streptococcus thermophilus: insight from bioinformatic and trascription analysis 112
Survival Strategy and Metabolic Capabilities of NSLAB during Cheese Ripening 112
Recovery and differentiation of long ripened cheese microflora through a new cheese based cultural medium 110
Aspergilli with Neosartorya-type ascospores: heat resistance and effect of sugar concentration on growth and spoilage incidence in berry products 110
Genetic characterization of the Bifidobacterium breve UCC 2003 hrcA locus 108
First insight into the genome sequence analysis of the mouth-commensal Bifidobacterium dentium Bd1 107
Parmigiano Reggiano cheese: evolution of cultivable and total lactic microflora and peptidase activities during manufacture and ripening 107
Treasures of Italian Microbial Culture Collections: An Overview of Preserved Biological Resources, Offered Services and Know-How, and Management 106
Exploring the fermentation of bean by-products as a source of antimicrobials 105
Gorgonzola cheese rind as complex biofilm matrix: strategies to reduce the contamination of Listeria monocytogenes by using physical treatments 104
Management of Listeria monocytogenes risk during cheese-making and shelf life of Mozzarella di Bufala Campana PDO cheese 99
How high G+C Gram-positive bacteria and in particular bifidobacteria cope with heat stress: protein players and regulators 99
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 98
Listeria monocytogenes in Gorgonzola cheese: study of the behaviour throughout the process and growth prediction during shelf life 98
Perchè sequenziare un genoma batterico? Un esempio:le prospettive nel campo della probiotica-perbiotica 97
Microbial Dynamics During Parmigiano Reggiano Cheese Production and Ripening 96
Identification of dairy lactic acid bacteria based on the heterogeneity of the 16S-23S rDNA intergenic spacer region 95
The presence, genetic diversity and behaviour of Listeria monocytogenes in blue-veined cheese rinds during the shelf life 93
An integrated qualitative farm-to-fork approach to rank foodborne pathogens associated with mastitis-affected raw milk from Irish dairy farms to the consumer 90
Ready to eat shelf‑stable brown rice in pouches: effect of moisture content on product’s quality and stability 89
Characterization of Bioactive Compounds and Evaluation of Antimicrobial Activity of Humulus lupulus (L.) cv. Cascade Leaves Throughout the Growing Season 87
Identification of dairy lactic acid bacteria by tRNA(Ala)-23S rDNA-RFLP. 86
Effective identification of Lactobacillus casei group species: Genome-based selection of the gene mutL as the target of a novel multiplex PCR assay 85
Screening and bioreactor cultivation of wild-type lactic acid bacteria for high purity D-lactic acid production 81
Solid by-products from the orange essential oil industry: could they be a source of antimicrobials? 80
New Insights into Food Fermentation 72
Listeria monocytogenes in raw milk: study of prevalence, behaviour and modelling during the cheese making 71
Use of lactic acid bacteria to reduce the IgE-reactivity of the arginine kinase allergen from the edible insect Hermetia illucens 61
Totale 13.845
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Categoria #
all - tutte 48.011
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 48.011
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022534 0 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
2024/20252.462 96 123 142 208 243 239 139 120 282 211 204 455
2025/20266.054 579 484 674 513 807 365 606 219 730 473 331 273
2026/2027385 191 194 0 0 0 0 0 0 0 0 0 0
Totale 13.960