IRIS
BERNINI, Valentina
 Distribuzione geografica
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Continente #
NA - Nord America 4.435
AS - Asia 4.291
EU - Europa 3.043
SA - Sud America 671
AF - Africa 221
OC - Oceania 5
Continente sconosciuto - Info sul continente non disponibili 4
Totale 12.670
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Nazione #
US - Stati Uniti d'America 4.279
SG - Singapore 1.547
CN - Cina 1.115
IT - Italia 893
VN - Vietnam 705
BR - Brasile 488
IE - Irlanda 460
SE - Svezia 313
HK - Hong Kong 309
DE - Germania 287
FI - Finlandia 269
FR - Francia 173
ZA - Sudafrica 147
UA - Ucraina 131
NL - Olanda 122
TR - Turchia 107
IN - India 100
GB - Regno Unito 98
CA - Canada 94
RU - Federazione Russa 85
KR - Corea 81
AR - Argentina 73
BD - Bangladesh 42
BE - Belgio 38
MX - Messico 36
ES - Italia 34
AT - Austria 31
IQ - Iraq 31
ID - Indonesia 30
EC - Ecuador 29
PK - Pakistan 25
TH - Thailandia 24
PH - Filippine 22
PL - Polonia 22
IR - Iran 21
JP - Giappone 19
CO - Colombia 18
VE - Venezuela 18
CI - Costa d'Avorio 17
UZ - Uzbekistan 17
CZ - Repubblica Ceca 16
JO - Giordania 13
CL - Cile 12
LT - Lituania 12
MA - Marocco 12
PY - Paraguay 12
HU - Ungheria 11
SA - Arabia Saudita 10
PE - Perù 9
PT - Portogallo 9
DZ - Algeria 8
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
UY - Uruguay 7
AE - Emirati Arabi Uniti 6
EG - Egitto 6
MY - Malesia 6
NP - Nepal 6
AU - Australia 5
BH - Bahrain 5
TN - Tunisia 5
AL - Albania 4
BO - Bolivia 4
JM - Giamaica 4
KG - Kirghizistan 4
NG - Nigeria 4
AM - Armenia 3
CH - Svizzera 3
GT - Guatemala 3
NO - Norvegia 3
OM - Oman 3
TT - Trinidad e Tobago 3
AO - Angola 2
BG - Bulgaria 2
BY - Bielorussia 2
CR - Costa Rica 2
EU - Europa 2
HR - Croazia 2
KZ - Kazakistan 2
LV - Lettonia 2
PA - Panama 2
XK - ???statistics.table.value.countryCode.XK??? 2
AW - Aruba 1
BB - Barbados 1
BN - Brunei Darussalam 1
CG - Congo 1
CV - Capo Verde 1
CY - Cipro 1
DK - Danimarca 1
GE - Georgia 1
GH - Ghana 1
GL - Groenlandia 1
GY - Guiana 1
Totale 12.656
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Città #
Singapore 818
Ashburn 735
Dublin 450
Chandler 401
San Jose 362
Santa Clara 296
Hong Kong 292
Beijing 257
Dallas 214
Ho Chi Minh City 211
Parma 202
Ann Arbor 191
Hanoi 177
Boardman 161
Jacksonville 154
Johannesburg 135
Hefei 127
Dearborn 113
Shanghai 107
Los Angeles 96
Munich 92
Chicago 87
Lauterbourg 82
Milan 80
Nanjing 78
Princeton 78
New York 76
Seoul 71
Izmir 65
Bologna 49
São Paulo 49
Wilmington 47
San Mateo 39
Moscow 37
Council Bluffs 36
Buffalo 35
Ottawa 35
Da Nang 34
Bremen 33
Helsinki 33
Brussels 31
Toronto 31
Columbus 29
Seattle 29
Jinan 28
Nanchang 27
The Dalles 26
Marseille 25
Guangzhou 23
Kunming 23
Des Moines 21
Frankfurt am Main 21
Rome 21
Vienna 21
Haiphong 20
Jakarta 20
London 20
Shenyang 20
Changsha 19
Dong Ket 18
Piacenza 18
Abidjan 17
Brooklyn 17
Istanbul 17
Modena 17
Warsaw 17
Woodbridge 17
Redmond 16
Hebei 15
Iseo 15
Orem 15
Tashkent 14
Atlanta 13
Belo Horizonte 13
Boston 13
Houston 13
Jiaxing 13
Tokyo 13
Vaprio 13
Amman 12
Hangzhou 12
Montreal 12
Redwood City 12
Bangkok 11
Biên Hòa 11
Chennai 11
Denver 11
Medesano 11
Norwalk 11
Palermo 11
Phoenix 11
Poplar 11
Quito 11
Rio de Janeiro 11
Tianjin 11
Amsterdam 10
Baghdad 10
Pune 10
Santa Fe 10
Turin 10
Totale 7.624
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Nome #
The microbiota of Mozzarella di Bufala Campana PDO cheese: a study across the manufacturing process 209
Effect of fermentation with single and co-culture of lactic acid bacteria on okara: evaluation of bioactive compounds and volatile profile 198
Arthrospira platensis as Natural Fermentation Booster for Milk and Soy Fermented Beverages 193
BIOCHAIN: Towards a platform for securely sharing microbiological data 191
A critical review of intrinsic and extrinsic antimicrobial properties of insects 190
Attività aminopeptidasica in Streptococcus thermophilus 182
Heat resistance of Listeria monocytogenes in dairy matrices involved in Mozzarella di Bufala Campana PDO cheese 181
Antimicrobial Activity of Fermented Vegetable Byproduct Extracts for Food Applications 180
Bifidogenic activities of protein hydrolizate (FAP) from poultry by-products 178
Service temperature preservation approach for food safety: Microbiological evaluation of ready meals 178
Fermentation of Agri-Food Waste: A Promising Route for the Production of Aroma Compounds 177
Mitigation of marine toxins by interactions with bacteria: The case of okadaic acid and tetrodotoxin 176
Use of Dairy and Plant-Derived Lactobacilli as Starters for Cherry Juice Fermentation 176
Survey of prevalence and seasonal variability of Listeria monocytogenes in raw cow milk from Northern Italy 173
Bacteriostatic or bactericidal? Impedometric measurements to test the antimicrobial activity of Arthrospira platensis extract 172
Clean and green: an innovative antimicrobial from tomato by-products tackles contamination in canned tomatoes 171
Microbiological contamination of ready to eat algae and evaluation of Bacillus cereus behavior by microbiological challenge test 167
The influence of viable cells and cell-free extracts of lactobacillus casei on volatile compounds and polyphenolic profile of elderberry juice 162
Cutting procedures might be responsible for Listeria monocytogenes contamination of foods: The case of Gorgonzola cheese 159
Can the development and autolysis of lactic acid bacteria influence the cheese volatile fraction? The case of Grana Padano 158
Antimicrobial and fermentation potential of Himanthalia elongata for food applications 157
A polyphasic approach to detect enterotoxigenic Staphylococcus aureus and diarrheagenic Escherichia coli in raw milk italian cheeses by multiplex PCR 157
Produzione di antimicrobici da scarti vegetali 157
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. 155
How new molecular approaches have contributed to shedding light on microbial dynamics in Parmigiano Reggiano cheese 155
Biochemical profiles, RAPD-PCR and AFLP analysis for typing Lactobacillus plantarum isolated from raw vegetables and fruits material. 154
Rilevazione della presenza di Staphylococcus aureus enterotossigeni ed Escherichia coli patogeni in formaggi tipici lombardi a latte crudo mediante multiplex-PCR 151
Application of Impedance Microbiology for Evaluating Potential Acidifying Performances of Starter Lactic Acid Bacteria to Employ in Milk Transformation 150
A multi-sampling approach to evaluate an infrared surface treatment for reducing Listeria monocytogenes contamination on whole Gorgonzola cheese rinds 150
Transcriptional responses of cDNA-AFLP of Lactobacillus rhamnosus growing in cheese-like medium by a novel cDNA-AFLP technique 149
Exploring the Potential of Lactic Acid Fermentation for the Recovery of Exhausted Vanilla Beans 149
Production and recovery of volatile compounds from fermented fruit by-products with Lacticaseibacillus rhamnosus 148
Behaviour and adhesion capacity of Listeria monocytogenes on Mozzarella di Bufala Campana PDO cheese and in fluids involved in the production process 148
Exploitation of Impedometric Analysis and Fluorescence Microscopy: Assessment of Alicyclobacillus acidoterrestris Life Cycle and Innovative Inactivation Strategy 146
cDNA-amplified fragment length polymorphism to study the transcriptional responses of Lactobacillus rhamnosus growing in cheese-like medium 146
In vitro metabolism of elderberry juice polyphenols by lactic acid bacteria 146
Impiego di LH-(RT) PCR per lo studio di popolazioni microbiche complesse 145
Dynamics of whole and lysed bacterial cells during Parmigiano Reggiano cheese production and ripening 144
Brown rice and pulses for the development of shelf-stable and low glycemic index ready-to-eat meals 138
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. 138
Development of lactic acid-fermented tomato products 136
Influence of Processing Parameters and Natural Antimicrobial on Alicyclobacillus acidoterrestris and Clostridium pasteurianum Using Response Surface Methodology 136
Evaluation of cell viability and bacterial composition of the Grana Padano whey starter ecosystem 135
Evaluation of a physical treatment to control Gorgonzola cheese rind contamination 135
Survival Strategy and Metabolic Capabilities of NSLAB during Cheese Ripening 135
Dinamiche Microbiche durante la produzione e la stagionatura del Parmigiano Reggiano 132
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 132
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 131
Comparative genomics and transcriptional analysis of prophages identified in the genomes of Lactobacillus gasseri, Lactobacillus salivarius and Lactobacillus casei. 131
Study of the bacterial diversity of foods: PCR-DGGE versus LH-PCR 131
Solid-state fermentation of Arthrospira platensis to implement new food products: evaluation of stabilization treatments and bacterial growth on the volatile fraction 131
Understanding the Impact of High-Pressure Treatment on Physico-Chemical, Microstructural, and Microbiological Aspects of Pumpkin Cubes 128
Presence and genetic diversity of L. monocytogenes in blue veined cheese rinds 127
Behaviour of Escherichia coli O157 (VTEC), Salmonella Typhimurium and Listeria monocytogenes during the manufacture, ripening and shelf life of low fat salami 126
Comparative genomics and transcriptional analysis of prophages identified in the genomes of Lactobacillus gasseri, Lactobacillus salivanus, and Lactobacillus casei 125
Fermentation of orange pomace: Impact on essential oil composition and antimicrobial activity 124
Whey starter for Grana Padano Cheese: effect of technological parameters on viability and composition of the microbial community 124
The spxB gene as a target to identify Lactobacillus casei group species in cheese. 122
Pseudomonas fluorescens and Escherichia coli in Fresh Mozzarella Cheese: Effect of Cellobiose Oxidase on Microbiological Stability during Refrigerated Shelf Life 121
Presenza e caratterizzazione genica dell’enzima glutammato deidrogenasi in Streptococcus thermophilus 121
Dynamics of whole and lysed bacterial cells during Parmigiano-Reggianocheese production and ripening 118
Vegetable By-Product Lacto-Fermentation as a New Source of Antimicrobial Compounds 116
Edible Seaweeds and Spirulina Extracts for Food Application: In Vitro and In Situ Evaluation of Antimicrobial Activity towards Foodborne Pathogenic Bacteria 114
The Bioactivities of Lactic Acid-Fermented Arthrospira platensis and Its Application in Functional Beverages 112
Fluorescence microscopy for studing the viability of micro-organisms in natural whey starters 112
Development of a continuous dense phase carbon dioxide treatment for the microbial stabilization of apple juice 111
Orange peels: from by-product to resource through lactic acid fermentation 110
Molecular characterization Of the GDH gene in Streptococcus thermophilus: insight from bioinformatic and trascription analysis 108
Survival Strategy and Metabolic Capabilities of NSLAB during Cheese Ripening 108
Un sistema modello per prevedere l'attività amminopeptidasica dei batteri lattici durante la maturazione del Parmigiano Reggiano 107
First insight into the genome sequence analysis of the mouth-commensal Bifidobacterium dentium Bd1 106
Aspergilli with Neosartorya-type ascospores: heat resistance and effect of sugar concentration on growth and spoilage incidence in berry products 106
Parmigiano Reggiano cheese: evolution of cultivable and total lactic microflora and peptidase activities during manufacture and ripening 104
Natural antimicrobials: a reservoir to contrast Listeria monocytogenes 103
Genetic characterization of the Bifidobacterium breve UCC 2003 hrcA locus 103
Recovery and differentiation of long ripened cheese microflora through a new cheese based cultural medium 103
Gorgonzola cheese rind as complex biofilm matrix: strategies to reduce the contamination of Listeria monocytogenes by using physical treatments 102
Treasures of Italian Microbial Culture Collections: An Overview of Preserved Biological Resources, Offered Services and Know-How, and Management 101
How high G+C Gram-positive bacteria and in particular bifidobacteria cope with heat stress: protein players and regulators 97
Management of Listeria monocytogenes risk during cheese-making and shelf life of Mozzarella di Bufala Campana PDO cheese 96
Listeria monocytogenes in Gorgonzola cheese: study of the behaviour throughout the process and growth prediction during shelf life 96
Exploring the fermentation of bean by-products as a source of antimicrobials 95
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 95
Perchè sequenziare un genoma batterico? Un esempio:le prospettive nel campo della probiotica-perbiotica 93
Identification of dairy lactic acid bacteria based on the heterogeneity of the 16S-23S rDNA intergenic spacer region 93
Microbial Dynamics During Parmigiano Reggiano Cheese Production and Ripening 91
Ready to eat shelf‑stable brown rice in pouches: effect of moisture content on product’s quality and stability 87
High-pressure processing technology as a novel approach for improving the shelf-life of fresh hop cones 86
The presence, genetic diversity and behaviour of Listeria monocytogenes in blue-veined cheese rinds during the shelf life 85
Effective identification of Lactobacillus casei group species: Genome-based selection of the gene mutL as the target of a novel multiplex PCR assay 83
An integrated qualitative farm-to-fork approach to rank foodborne pathogens associated with mastitis-affected raw milk from Irish dairy farms to the consumer 80
Identification of dairy lactic acid bacteria by tRNA(Ala)-23S rDNA-RFLP. 80
Valorisation of saffron floral by-products through fermentation: a focus on the antimicrobial activity 75
Opuntia cladodes fermentation: an insight into antimicrobial activity and volatile profile 71
Listeria monocytogenes in raw milk: study of prevalence, behaviour and modelling during the cheese making 68
New Insights into Food Fermentation 67
Characterization of Bioactive Compounds and Evaluation of Antimicrobial Activity of Humulus lupulus (L.) cv. Cascade Leaves Throughout the Growing Season 61
Screening and bioreactor cultivation of wild-type lactic acid bacteria for high purity D-lactic acid production 59
Solid by-products from the orange essential oil industry: could they be a source of antimicrobials? 53
null 50
Totale 12.842
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Categoria #
all - tutte 42.598
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 42.598
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021168 0 0 0 0 0 0 0 0 0 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
2025/20265.353 579 484 674 513 807 365 606 219 730 376 0 0
Totale 12.874