IRIS
BERNINI, Valentina
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
NA - Nord America 3.691
AS - Asia 3.211
EU - Europa 2.798
SA - Sud America 584
AF - Africa 157
OC - Oceania 4
Continente sconosciuto - Info sul continente non disponibili 3
Totale 10.448
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 3.555
SG - Singapore 1.266
CN - Cina 1.027
IT - Italia 817
IE - Irlanda 456
BR - Brasile 448
SE - Svezia 313
DE - Germania 275
FI - Finlandia 265
VN - Vietnam 240
HK - Hong Kong 238
UA - Ucraina 123
NL - Olanda 119
ZA - Sudafrica 106
CA - Canada 90
TR - Turchia 90
RU - Federazione Russa 84
GB - Regno Unito 83
FR - Francia 75
IN - India 72
KR - Corea 70
AR - Argentina 63
BE - Belgio 36
ES - Italia 31
AT - Austria 30
BD - Bangladesh 27
MX - Messico 27
ID - Indonesia 25
EC - Ecuador 24
IR - Iran 20
PL - Polonia 18
CI - Costa d'Avorio 17
PK - Pakistan 16
CZ - Repubblica Ceca 15
IQ - Iraq 14
UZ - Uzbekistan 13
CO - Colombia 12
MA - Marocco 11
PY - Paraguay 11
TH - Thailandia 11
JO - Giordania 10
HU - Ungheria 9
LT - Lituania 9
PH - Filippine 9
GR - Grecia 8
IL - Israele 8
PT - Portogallo 8
JP - Giappone 7
UY - Uruguay 7
VE - Venezuela 7
AZ - Azerbaigian 6
PE - Perù 6
RO - Romania 6
AE - Emirati Arabi Uniti 5
CL - Cile 5
LB - Libano 5
TW - Taiwan 5
AU - Australia 4
DO - Repubblica Dominicana 4
DZ - Algeria 4
EG - Egitto 4
KE - Kenya 4
KG - Kirghizistan 4
SA - Arabia Saudita 4
AL - Albania 3
AM - Armenia 3
BH - Bahrain 3
CH - Svizzera 3
JM - Giamaica 3
NO - Norvegia 3
TN - Tunisia 3
TT - Trinidad e Tobago 3
CR - Costa Rica 2
ET - Etiopia 2
EU - Europa 2
HR - Croazia 2
KZ - Kazakistan 2
MY - Malesia 2
NP - Nepal 2
OM - Oman 2
PA - Panama 2
AO - Angola 1
AW - Aruba 1
BB - Barbados 1
BG - Bulgaria 1
BN - Brunei Darussalam 1
BO - Bolivia 1
BY - Bielorussia 1
CV - Capo Verde 1
DK - Danimarca 1
GE - Georgia 1
GH - Ghana 1
GL - Groenlandia 1
GT - Guatemala 1
LA - Repubblica Popolare Democratica del Laos 1
LU - Lussemburgo 1
MD - Moldavia 1
NG - Nigeria 1
NI - Nicaragua 1
QA - Qatar 1
Totale 10.442
Salva come PNG Salva come JPEG
Città #
Singapore 647
Ashburn 608
Dublin 446
Chandler 401
Santa Clara 295
Beijing 255
Hong Kong 238
Dallas 212
Parma 192
Ann Arbor 191
Jacksonville 153
Boardman 141
Hefei 127
Dearborn 113
Shanghai 107
Johannesburg 98
Ho Chi Minh City 89
Munich 89
Nanjing 78
Princeton 78
Los Angeles 77
Chicago 76
Milan 74
New York 72
Seoul 69
Izmir 65
Wilmington 47
Hanoi 46
São Paulo 44
Bologna 42
San Mateo 39
Moscow 37
Ottawa 35
Bremen 33
Brussels 31
Buffalo 31
Toronto 30
Columbus 29
Helsinki 29
Seattle 28
Nanchang 27
Jinan 25
Kunming 23
Marseille 23
Des Moines 21
Guangzhou 21
The Dalles 21
Vienna 21
Shenyang 20
Changsha 19
Jakarta 19
Rome 19
Dong Ket 18
Piacenza 18
Abidjan 17
Frankfurt am Main 17
London 17
Woodbridge 17
Brooklyn 16
Redmond 16
Council Bluffs 15
Da Nang 15
Hebei 15
Iseo 15
Warsaw 14
Belo Horizonte 13
Houston 13
Jiaxing 13
Vaprio 13
Redwood City 12
Boston 11
Chennai 11
Denver 11
Hangzhou 11
Medesano 11
Norwalk 11
Palermo 11
Tashkent 11
Amman 10
Istanbul 10
Montreal 10
Phoenix 10
Poplar 10
Rio de Janeiro 10
Santa Fe 10
Tianjin 10
Turku 10
Brescia 9
Florianópolis 9
Modena 9
Pune 9
Terni 9
Amsterdam 8
Athens 8
Atlanta 8
Fairfield 8
Goito 8
Inveruno 8
Mumbai 8
Padova 8
Totale 6.312
Salva come PNG Salva come JPEG
Nome #
The microbiota of Mozzarella di Bufala Campana PDO cheese: a study across the manufacturing process 179
Effect of fermentation with single and co-culture of lactic acid bacteria on okara: evaluation of bioactive compounds and volatile profile 175
BIOCHAIN: Towards a platform for securely sharing microbiological data 162
Arthrospira platensis as Natural Fermentation Booster for Milk and Soy Fermented Beverages 161
Service temperature preservation approach for food safety: Microbiological evaluation of ready meals 161
A critical review of intrinsic and extrinsic antimicrobial properties of insects 160
Bifidogenic activities of protein hydrolizate (FAP) from poultry by-products 156
Heat resistance of Listeria monocytogenes in dairy matrices involved in Mozzarella di Bufala Campana PDO cheese 156
Attività aminopeptidasica in Streptococcus thermophilus 154
Use of Dairy and Plant-Derived Lactobacilli as Starters for Cherry Juice Fermentation 154
Mitigation of marine toxins by interactions with bacteria: The case of okadaic acid and tetrodotoxin 151
Antimicrobial Activity of Fermented Vegetable Byproduct Extracts for Food Applications 150
Bacteriostatic or bactericidal? Impedometric measurements to test the antimicrobial activity of Arthrospira platensis extract 149
Microbiological contamination of ready to eat algae and evaluation of Bacillus cereus behavior by microbiological challenge test 148
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. 141
Biochemical profiles, RAPD-PCR and AFLP analysis for typing Lactobacillus plantarum isolated from raw vegetables and fruits material. 139
The influence of viable cells and cell-free extracts of lactobacillus casei on volatile compounds and polyphenolic profile of elderberry juice 139
Fermentation of Agri-Food Waste: A Promising Route for the Production of Aroma Compounds 138
A polyphasic approach to detect enterotoxigenic Staphylococcus aureus and diarrheagenic Escherichia coli in raw milk italian cheeses by multiplex PCR 134
Can the development and autolysis of lactic acid bacteria influence the cheese volatile fraction? The case of Grana Padano 133
Antimicrobial and fermentation potential of Himanthalia elongata for food applications 133
Survey of prevalence and seasonal variability of Listeria monocytogenes in raw cow milk from Northern Italy 131
How new molecular approaches have contributed to shedding light on microbial dynamics in Parmigiano Reggiano cheese 131
Cutting procedures might be responsible for Listeria monocytogenes contamination of foods: The case of Gorgonzola cheese 130
Rilevazione della presenza di Staphylococcus aureus enterotossigeni ed Escherichia coli patogeni in formaggi tipici lombardi a latte crudo mediante multiplex-PCR 129
Transcriptional responses of cDNA-AFLP of Lactobacillus rhamnosus growing in cheese-like medium by a novel cDNA-AFLP technique 129
In vitro metabolism of elderberry juice polyphenols by lactic acid bacteria 129
A multi-sampling approach to evaluate an infrared surface treatment for reducing Listeria monocytogenes contamination on whole Gorgonzola cheese rinds 127
Produzione di antimicrobici da scarti vegetali 126
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. 125
Behaviour and adhesion capacity of Listeria monocytogenes on Mozzarella di Bufala Campana PDO cheese and in fluids involved in the production process 125
Exploring the Potential of Lactic Acid Fermentation for the Recovery of Exhausted Vanilla Beans 125
Application of Impedance Microbiology for Evaluating Potential Acidifying Performances of Starter Lactic Acid Bacteria to Employ in Milk Transformation 124
Dynamics of whole and lysed bacterial cells during Parmigiano Reggiano cheese production and ripening 123
Impiego di LH-(RT) PCR per lo studio di popolazioni microbiche complesse 123
Production and recovery of volatile compounds from fermented fruit by-products with Lacticaseibacillus rhamnosus 123
cDNA-amplified fragment length polymorphism to study the transcriptional responses of Lactobacillus rhamnosus growing in cheese-like medium 122
Evaluation of a physical treatment to control Gorgonzola cheese rind contamination 121
Comparative genomics and transcriptional analysis of prophages identified in the genomes of Lactobacillus gasseri, Lactobacillus salivarius and Lactobacillus casei. 118
Development of lactic acid-fermented tomato products 117
Solid-state fermentation of Arthrospira platensis to implement new food products: evaluation of stabilization treatments and bacterial growth on the volatile fraction 116
Evaluation of cell viability and bacterial composition of the Grana Padano whey starter ecosystem 116
Survival Strategy and Metabolic Capabilities of NSLAB during Cheese Ripening 115
Dinamiche Microbiche durante la produzione e la stagionatura del Parmigiano Reggiano 114
Behaviour of Escherichia coli O157 (VTEC), Salmonella Typhimurium and Listeria monocytogenes during the manufacture, ripening and shelf life of low fat salami 113
Influence of Processing Parameters and Natural Antimicrobial on Alicyclobacillus acidoterrestris and Clostridium pasteurianum Using Response Surface Methodology 113
The spxB gene as a target to identify Lactobacillus casei group species in cheese. 112
Study of the bacterial diversity of foods: PCR-DGGE versus LH-PCR 112
Presence and genetic diversity of L. monocytogenes in blue veined cheese rinds 111
Exploitation of Impedometric Analysis and Fluorescence Microscopy: Assessment of Alicyclobacillus acidoterrestris Life Cycle and Innovative Inactivation Strategy 107
Brown rice and pulses for the development of shelf-stable and low glycemic index ready-to-eat meals 106
Whey starter for Grana Padano Cheese: effect of technological parameters on viability and composition of the microbial community 106
Understanding the Impact of High-Pressure Treatment on Physico-Chemical, Microstructural, and Microbiological Aspects of Pumpkin Cubes 106
Dynamics of whole and lysed bacterial cells during Parmigiano-Reggianocheese production and ripening 105
Comparative genomics and transcriptional analysis of prophages identified in the genomes of Lactobacillus gasseri, Lactobacillus salivanus, and Lactobacillus casei 105
Presenza e caratterizzazione genica dell’enzima glutammato deidrogenasi in Streptococcus thermophilus 105
Pseudomonas fluorescens and Escherichia coli in Fresh Mozzarella Cheese: Effect of Cellobiose Oxidase on Microbiological Stability during Refrigerated Shelf Life 102
Edible Seaweeds and Spirulina Extracts for Food Application: In Vitro and In Situ Evaluation of Antimicrobial Activity towards Foodborne Pathogenic Bacteria 101
Vegetable By-Product Lacto-Fermentation as a New Source of Antimicrobial Compounds 100
Fluorescence microscopy for studing the viability of micro-organisms in natural whey starters 98
Fermentation of orange pomace: Impact on essential oil composition and antimicrobial activity 97
Development of a continuous dense phase carbon dioxide treatment for the microbial stabilization of apple juice 97
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 97
Survival Strategy and Metabolic Capabilities of NSLAB during Cheese Ripening 96
Orange peels: from by-product to resource through lactic acid fermentation 92
Molecular characterization Of the GDH gene in Streptococcus thermophilus: insight from bioinformatic and trascription analysis 92
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 91
Aspergilli with Neosartorya-type ascospores: heat resistance and effect of sugar concentration on growth and spoilage incidence in berry products 91
Gorgonzola cheese rind as complex biofilm matrix: strategies to reduce the contamination of Listeria monocytogenes by using physical treatments 91
Genetic characterization of the Bifidobacterium breve UCC 2003 hrcA locus 90
Recovery and differentiation of long ripened cheese microflora through a new cheese based cultural medium 90
First insight into the genome sequence analysis of the mouth-commensal Bifidobacterium dentium Bd1 89
Listeria monocytogenes in Gorgonzola cheese: study of the behaviour throughout the process and growth prediction during shelf life 89
Clean and green: an innovative antimicrobial from tomato by-products tackles contamination in canned tomatoes 89
Parmigiano Reggiano cheese: evolution of cultivable and total lactic microflora and peptidase activities during manufacture and ripening 88
Un sistema modello per prevedere l'attività amminopeptidasica dei batteri lattici durante la maturazione del Parmigiano Reggiano 87
How high G+C Gram-positive bacteria and in particular bifidobacteria cope with heat stress: protein players and regulators 87
Natural antimicrobials: a reservoir to contrast Listeria monocytogenes 85
Treasures of Italian Microbial Culture Collections: An Overview of Preserved Biological Resources, Offered Services and Know-How, and Management 84
Microbial Dynamics During Parmigiano Reggiano Cheese Production and Ripening 84
The Bioactivities of Lactic Acid-Fermented Arthrospira platensis and Its Application in Functional Beverages 83
Perchè sequenziare un genoma batterico? Un esempio:le prospettive nel campo della probiotica-perbiotica 81
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 81
Identification of dairy lactic acid bacteria based on the heterogeneity of the 16S-23S rDNA intergenic spacer region 78
The presence, genetic diversity and behaviour of Listeria monocytogenes in blue-veined cheese rinds during the shelf life 76
Management of Listeria monocytogenes risk during cheese-making and shelf life of Mozzarella di Bufala Campana PDO cheese 71
Ready to eat shelf‑stable brown rice in pouches: effect of moisture content on product’s quality and stability 71
Identification of dairy lactic acid bacteria by tRNA(Ala)-23S rDNA-RFLP. 69
Effective identification of Lactobacillus casei group species: Genome-based selection of the gene mutL as the target of a novel multiplex PCR assay 66
Exploring the fermentation of bean by-products as a source of antimicrobials 59
Listeria monocytogenes in raw milk: study of prevalence, behaviour and modelling during the cheese making 54
New Insights into Food Fermentation 51
null 50
High-pressure processing technology as a novel approach for improving the shelf-life of fresh hop cones 39
Valorisation of saffron floral by-products through fermentation: a focus on the antimicrobial activity 39
Opuntia cladodes fermentation: an insight into antimicrobial activity and volatile profile 37
Solid by-products from the orange essential oil industry: could they be a source of antimicrobials? 36
Screening and bioreactor cultivation of wild-type lactic acid bacteria for high purity D-lactic acid production 35
An integrated qualitative farm-to-fork approach to rank foodborne pathogens associated with mastitis-affected raw milk from Irish dairy farms to the consumer 34
Characterization of Bioactive Compounds and Evaluation of Antimicrobial Activity of Humulus lupulus (L.) cv. Cascade Leaves Throughout the Growing Season 21
Totale 10.651
Salva come PNG Salva come JPEG
Categoria #
all - tutte 38.446
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 38.446
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021384 0 0 0 0 0 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
2024/20252.462 96 123 142 208 243 239 139 120 282 211 204 455
2025/20263.130 579 484 674 513 807 73 0 0 0 0 0 0
Totale 10.651