IRIS
BERNINI, Valentina
 Distribuzione geografica
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Continente #
NA - Nord America 5.620
AS - Asia 4.527
EU - Europa 3.366
SA - Sud America 707
AF - Africa 228
Continente sconosciuto - Info sul continente non disponibili 213
OC - Oceania 6
Totale 14.667
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Nazione #
US - Stati Uniti d'America 5.379
SG - Singapore 1.557
IT - Italia 1.152
CN - Cina 1.123
VN - Vietnam 706
BR - Brasile 497
IE - Irlanda 460
SE - Svezia 317
HK - Hong Kong 316
DE - Germania 293
FI - Finlandia 269
BD - Bangladesh 216
FR - Francia 183
ZA - Sudafrica 147
CA - Canada 142
UA - Ucraina 131
NL - Olanda 124
GB - Regno Unito 115
IN - India 108
TR - Turchia 107
RU - Federazione Russa 86
KR - Corea 81
AR - Argentina 76
ES - Italia 42
MX - Messico 42
BE - Belgio 38
ID - Indonesia 38
EC - Ecuador 35
AT - Austria 31
IQ - Iraq 31
CO - Colombia 29
PK - Pakistan 29
PH - Filippine 26
TH - Thailandia 25
PL - Polonia 23
IR - Iran 21
VE - Venezuela 21
JP - Giappone 19
CI - Costa d'Avorio 17
UZ - Uzbekistan 17
CZ - Repubblica Ceca 16
PT - Portogallo 16
SA - Arabia Saudita 14
CL - Cile 13
JO - Giordania 13
LT - Lituania 12
MA - Marocco 12
PY - Paraguay 12
HU - Ungheria 11
IL - Israele 10
PE - Perù 10
DZ - Algeria 9
JM - Giamaica 9
KE - Kenya 9
UY - Uruguay 9
AZ - Azerbaigian 8
GR - Grecia 8
LB - Libano 8
RO - Romania 8
TW - Taiwan 8
AE - Emirati Arabi Uniti 7
CR - Costa Rica 7
DO - Repubblica Dominicana 7
ET - Etiopia 7
GT - Guatemala 7
MY - Malesia 7
NP - Nepal 7
EG - Egitto 6
AL - Albania 5
AU - Australia 5
BH - Bahrain 5
TN - Tunisia 5
TT - Trinidad e Tobago 5
BO - Bolivia 4
HN - Honduras 4
KG - Kirghizistan 4
NG - Nigeria 4
PR - Porto Rico 4
SC - Seychelles 4
AM - Armenia 3
BG - Bulgaria 3
BY - Bielorussia 3
CH - Svizzera 3
NI - Nicaragua 3
NO - Norvegia 3
OM - Oman 3
SV - El Salvador 3
AO - Angola 2
BB - Barbados 2
DK - Danimarca 2
EE - Estonia 2
EU - Europa 2
HR - Croazia 2
KZ - Kazakistan 2
LV - Lettonia 2
PA - Panama 2
RS - Serbia 2
XK - ???statistics.table.value.countryCode.XK??? 2
AW - Aruba 1
BN - Brunei Darussalam 1
Totale 14.436
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Città #
Ashburn 838
Singapore 824
San Jose 517
Dublin 450
Santa Clara 407
Chandler 401
Hong Kong 296
Beijing 257
Dallas 228
Parma 223
Ho Chi Minh City 212
Ann Arbor 191
Council Bluffs 189
Hanoi 177
Boardman 171
Jacksonville 155
Johannesburg 135
Hefei 127
Los Angeles 119
Dearborn 114
New York 112
Milan 110
Shanghai 109
Chicago 98
Munich 92
Lauterbourg 82
Princeton 80
Nanjing 78
Seoul 71
Izmir 65
Bologna 55
São Paulo 52
Wilmington 49
Rome 48
Buffalo 47
Toronto 44
San Mateo 39
Moscow 38
Ottawa 37
Da Nang 34
Bremen 33
Helsinki 33
Modena 32
Brussels 31
Seattle 31
Columbus 30
Jinan 28
Nanchang 27
The Dalles 26
Marseille 25
Phoenix 25
Guangzhou 23
Kunming 23
Brooklyn 22
Des Moines 21
Frankfurt am Main 21
London 21
Vienna 21
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
Atlanta 16
Montreal 16
Orem 16
Redmond 16
Denver 15
Hebei 15
Iseo 15
Naples 15
Boston 14
Palermo 14
Quito 14
Tashkent 14
Belo Horizonte 13
Brescia 13
Jiaxing 13
Tokyo 13
Vaprio 13
Amman 12
Bangkok 12
Hangzhou 12
Norwalk 12
Redwood City 12
Amsterdam 11
Bari 11
Biên Hòa 11
Charlotte 11
Chennai 11
Hillsboro 11
Medesano 11
Poplar 11
Totale 8.457
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Nome #
Survey of prevalence and seasonal variability of Listeria monocytogenes in raw cow milk from Northern Italy 224
The microbiota of Mozzarella di Bufala Campana PDO cheese: a study across the manufacturing process 220
In vitro metabolism of elderberry juice polyphenols by lactic acid bacteria 216
The influence of viable cells and cell-free extracts of lactobacillus casei on volatile compounds and polyphenolic profile of elderberry juice 214
Clean and green: an innovative antimicrobial from tomato by-products tackles contamination in canned tomatoes 211
Effect of fermentation with single and co-culture of lactic acid bacteria on okara: evaluation of bioactive compounds and volatile profile 208
BIOCHAIN: Towards a platform for securely sharing microbiological data 207
Arthrospira platensis as Natural Fermentation Booster for Milk and Soy Fermented Beverages 203
A critical review of intrinsic and extrinsic antimicrobial properties of insects 203
Fermentation of Agri-Food Waste: A Promising Route for the Production of Aroma Compounds 201
Use of Dairy and Plant-Derived Lactobacilli as Starters for Cherry Juice Fermentation 200
Service temperature preservation approach for food safety: Microbiological evaluation of ready meals 193
Antimicrobial Activity of Fermented Vegetable Byproduct Extracts for Food Applications 193
Heat resistance of Listeria monocytogenes in dairy matrices involved in Mozzarella di Bufala Campana PDO cheese 192
Attività aminopeptidasica in Streptococcus thermophilus 190
Mitigation of marine toxins by interactions with bacteria: The case of okadaic acid and tetrodotoxin 188
Bifidogenic activities of protein hydrolizate (FAP) from poultry by-products 187
Bacteriostatic or bactericidal? Impedometric measurements to test the antimicrobial activity of Arthrospira platensis extract 181
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 180
Understanding the Impact of High-Pressure Treatment on Physico-Chemical, Microstructural, and Microbiological Aspects of Pumpkin Cubes 179
Cutting procedures might be responsible for Listeria monocytogenes contamination of foods: The case of Gorgonzola cheese 178
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. 177
Can the development and autolysis of lactic acid bacteria influence the cheese volatile fraction? The case of Grana Padano 177
Application of Impedance Microbiology for Evaluating Potential Acidifying Performances of Starter Lactic Acid Bacteria to Employ in Milk Transformation 173
Microbiological contamination of ready to eat algae and evaluation of Bacillus cereus behavior by microbiological challenge test 172
A multi-sampling approach to evaluate an infrared surface treatment for reducing Listeria monocytogenes contamination on whole Gorgonzola cheese rinds 170
How new molecular approaches have contributed to shedding light on microbial dynamics in Parmigiano Reggiano cheese 169
Exploitation of Impedometric Analysis and Fluorescence Microscopy: Assessment of Alicyclobacillus acidoterrestris Life Cycle and Innovative Inactivation Strategy 166
Whey starter for Grana Padano Cheese: effect of technological parameters on viability and composition of the microbial community 166
Antimicrobial and fermentation potential of Himanthalia elongata for food applications 165
A polyphasic approach to detect enterotoxigenic Staphylococcus aureus and diarrheagenic Escherichia coli in raw milk italian cheeses by multiplex PCR 165
Biochemical profiles, RAPD-PCR and AFLP analysis for typing Lactobacillus plantarum isolated from raw vegetables and fruits material. 164
High-pressure processing technology as a novel approach for improving the shelf-life of fresh hop cones 161
Produzione di antimicrobici da scarti vegetali 161
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 160
Rilevazione della presenza di Staphylococcus aureus enterotossigeni ed Escherichia coli patogeni in formaggi tipici lombardi a latte crudo mediante multiplex-PCR 160
Transcriptional responses of cDNA-AFLP of Lactobacillus rhamnosus growing in cheese-like medium by a novel cDNA-AFLP technique 159
Exploring the Potential of Lactic Acid Fermentation for the Recovery of Exhausted Vanilla Beans 159
Behaviour and adhesion capacity of Listeria monocytogenes on Mozzarella di Bufala Campana PDO cheese and in fluids involved in the production process 158
cDNA-amplified fragment length polymorphism to study the transcriptional responses of Lactobacillus rhamnosus growing in cheese-like medium 156
Dynamics of whole and lysed bacterial cells during Parmigiano Reggiano cheese production and ripening 155
Production and recovery of volatile compounds from fermented fruit by-products with Lacticaseibacillus rhamnosus 155
Impiego di LH-(RT) PCR per lo studio di popolazioni microbiche complesse 153
Influence of Processing Parameters and Natural Antimicrobial on Alicyclobacillus acidoterrestris and Clostridium pasteurianum Using Response Surface Methodology 152
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. 146
Study of the bacterial diversity of foods: PCR-DGGE versus LH-PCR 145
Survival Strategy and Metabolic Capabilities of NSLAB during Cheese Ripening 145
Brown rice and pulses for the development of shelf-stable and low glycemic index ready-to-eat meals 144
Development of lactic acid-fermented tomato products 144
Evaluation of cell viability and bacterial composition of the Grana Padano whey starter ecosystem 144
The spxB gene as a target to identify Lactobacillus casei group species in cheese. 140
Vegetable By-Product Lacto-Fermentation as a New Source of Antimicrobial Compounds 140
Dinamiche Microbiche durante la produzione e la stagionatura del Parmigiano Reggiano 140
Comparative genomics and transcriptional analysis of prophages identified in the genomes of Lactobacillus gasseri, Lactobacillus salivarius and Lactobacillus casei. 139
Evaluation of a physical treatment to control Gorgonzola cheese rind contamination 139
Opuntia cladodes fermentation: an insight into antimicrobial activity and volatile profile 138
Behaviour of Escherichia coli O157 (VTEC), Salmonella Typhimurium and Listeria monocytogenes during the manufacture, ripening and shelf life of low fat salami 138
Fermentation of orange pomace: Impact on essential oil composition and antimicrobial activity 137
Solid-state fermentation of Arthrospira platensis to implement new food products: evaluation of stabilization treatments and bacterial growth on the volatile fraction 137
Comparative genomics and transcriptional analysis of prophages identified in the genomes of Lactobacillus gasseri, Lactobacillus salivanus, and Lactobacillus casei 137
Pseudomonas fluorescens and Escherichia coli in Fresh Mozzarella Cheese: Effect of Cellobiose Oxidase on Microbiological Stability during Refrigerated Shelf Life 132
Presence and genetic diversity of L. monocytogenes in blue veined cheese rinds 131
The Bioactivities of Lactic Acid-Fermented Arthrospira platensis and Its Application in Functional Beverages 129
Valorisation of saffron floral by-products through fermentation: a focus on the antimicrobial activity 129
Dynamics of whole and lysed bacterial cells during Parmigiano-Reggianocheese production and ripening 128
Natural antimicrobials: a reservoir to contrast Listeria monocytogenes 127
Fluorescence microscopy for studing the viability of micro-organisms in natural whey starters 127
Un sistema modello per prevedere l'attività amminopeptidasica dei batteri lattici durante la maturazione del Parmigiano Reggiano 126
Presenza e caratterizzazione genica dell’enzima glutammato deidrogenasi in Streptococcus thermophilus 125
Recovery and differentiation of long ripened cheese microflora through a new cheese based cultural medium 120
Edible Seaweeds and Spirulina Extracts for Food Application: In Vitro and In Situ Evaluation of Antimicrobial Activity towards Foodborne Pathogenic Bacteria 120
Aspergilli with Neosartorya-type ascospores: heat resistance and effect of sugar concentration on growth and spoilage incidence in berry products 116
Orange peels: from by-product to resource through lactic acid fermentation 116
Molecular characterization Of the GDH gene in Streptococcus thermophilus: insight from bioinformatic and trascription analysis 116
Survival Strategy and Metabolic Capabilities of NSLAB during Cheese Ripening 115
Development of a continuous dense phase carbon dioxide treatment for the microbial stabilization of apple juice 115
Exploring the fermentation of bean by-products as a source of antimicrobials 114
Management of Listeria monocytogenes risk during cheese-making and shelf life of Mozzarella di Bufala Campana PDO cheese 114
Genetic characterization of the Bifidobacterium breve UCC 2003 hrcA locus 112
Parmigiano Reggiano cheese: evolution of cultivable and total lactic microflora and peptidase activities during manufacture and ripening 110
First insight into the genome sequence analysis of the mouth-commensal Bifidobacterium dentium Bd1 109
Treasures of Italian Microbial Culture Collections: An Overview of Preserved Biological Resources, Offered Services and Know-How, and Management 108
Gorgonzola cheese rind as complex biofilm matrix: strategies to reduce the contamination of Listeria monocytogenes by using physical treatments 107
How high G+C Gram-positive bacteria and in particular bifidobacteria cope with heat stress: protein players and regulators 106
An integrated qualitative farm-to-fork approach to rank foodborne pathogens associated with mastitis-affected raw milk from Irish dairy farms to the consumer 102
Listeria monocytogenes in Gorgonzola cheese: study of the behaviour throughout the process and growth prediction during shelf life 102
Microbial Dynamics During Parmigiano Reggiano Cheese Production and Ripening 100
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 100
The presence, genetic diversity and behaviour of Listeria monocytogenes in blue-veined cheese rinds during the shelf life 99
Perchè sequenziare un genoma batterico? Un esempio:le prospettive nel campo della probiotica-perbiotica 98
Identification of dairy lactic acid bacteria based on the heterogeneity of the 16S-23S rDNA intergenic spacer region 97
Identification of dairy lactic acid bacteria by tRNA(Ala)-23S rDNA-RFLP. 94
Ready to eat shelf‑stable brown rice in pouches: effect of moisture content on product’s quality and stability 94
Characterization of Bioactive Compounds and Evaluation of Antimicrobial Activity of Humulus lupulus (L.) cv. Cascade Leaves Throughout the Growing Season 93
Screening and bioreactor cultivation of wild-type lactic acid bacteria for high purity D-lactic acid production 92
Effective identification of Lactobacillus casei group species: Genome-based selection of the gene mutL as the target of a novel multiplex PCR assay 88
Solid by-products from the orange essential oil industry: could they be a source of antimicrobials? 86
Use of lactic acid bacteria to reduce the IgE-reactivity of the arginine kinase allergen from the edible insect Hermetia illucens 83
New Insights into Food Fermentation 76
Listeria monocytogenes in raw milk: study of prevalence, behaviour and modelling during the cheese making 73
Totale 14.503
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Categoria #
all - tutte 51.124
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 51.124
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022465 0 0 0 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
2026/20271.092 191 301 302 298 0 0 0 0 0 0 0 0
Totale 14.667