IRIS
BERNINI, Valentina
 Distribuzione geografica
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Continente #
EU - Europa 2.189
NA - Nord America 2.180
AS - Asia 1.155
SA - Sud America 35
AF - Africa 20
Continente sconosciuto - Info sul continente non disponibili 2
OC - Oceania 1
Totale 5.582
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Nazione #
US - Stati Uniti d'America 2.113
IT - Italia 663
CN - Cina 601
IE - Irlanda 454
SG - Singapore 379
SE - Svezia 306
FI - Finlandia 251
DE - Germania 183
UA - Ucraina 112
TR - Turchia 83
CA - Canada 62
FR - Francia 49
GB - Regno Unito 45
BE - Belgio 34
IN - India 29
BR - Brasile 23
AT - Austria 21
VN - Vietnam 18
CI - Costa d'Avorio 17
ES - Italia 13
CZ - Repubblica Ceca 12
RU - Federazione Russa 10
HU - Ungheria 8
NL - Olanda 8
PH - Filippine 8
TH - Thailandia 7
UY - Uruguay 6
CO - Colombia 4
JO - Giordania 4
LB - Libano 4
LT - Lituania 4
PL - Polonia 4
TW - Taiwan 4
IL - Israele 3
IR - Iran 3
MX - Messico 3
NO - Norvegia 3
PK - Pakistan 3
RO - Romania 3
AR - Argentina 2
DZ - Algeria 2
EU - Europa 2
HR - Croazia 2
ID - Indonesia 2
JP - Giappone 2
PT - Portogallo 2
AM - Armenia 1
AU - Australia 1
CH - Svizzera 1
GL - Groenlandia 1
KR - Corea 1
MY - Malesia 1
NP - Nepal 1
PA - Panama 1
RS - Serbia 1
SA - Arabia Saudita 1
ZA - Sudafrica 1
Totale 5.582
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Città #
Dublin 444
Chandler 401
Singapore 289
Ann Arbor 191
Ashburn 159
Parma 159
Jacksonville 153
Beijing 137
Boardman 134
Dearborn 113
Shanghai 104
Princeton 78
Nanjing 76
Chicago 72
Izmir 65
Milan 55
Wilmington 47
San Mateo 39
New York 38
Bremen 33
Ottawa 32
Brussels 29
Bologna 28
Nanchang 26
Helsinki 25
Toronto 25
Jinan 24
Kunming 23
Marseille 23
Des Moines 21
Hefei 21
Munich 21
Seattle 20
Shenyang 20
Dong Ket 18
Piacenza 18
Vienna 18
Abidjan 17
Rome 17
Santa Clara 17
Woodbridge 17
Guangzhou 16
Redmond 16
Changsha 15
Hebei 15
Los Angeles 14
Jiaxing 13
Vaprio 13
Dallas 12
Redwood City 12
Medesano 11
Norwalk 11
Palermo 10
Hangzhou 9
London 9
Brescia 8
Fairfield 8
Houston 8
Inveruno 8
Istanbul 8
Padova 8
Pune 8
Terni 8
Turin 8
Carpi 7
Frankfurt am Main 7
Fremont 7
Sesto San Giovanni 7
Tianjin 7
Fidenza 6
Kocaeli 6
Montevideo 6
Reggio Emilia 6
Subiaco 6
São Paulo 6
Concorezzo 5
Florianópolis 5
Naples 5
Osasco 5
Pisa 5
Zhengzhou 5
Amman 4
Ansbach 4
Bangkok 4
Fuzhou 4
Genoa 4
Grafing 4
Lanzhou 4
Modena 4
Taipei 4
Washington 4
Antwerp 3
Belfast 3
Borås 3
Bourges 3
Chengdu 3
Córdoba 3
Edinburgh 3
Falkenstein 3
Laveno-Mombello 3
Totale 3.663
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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 115
Heat resistance of Listeria monocytogenes in dairy matrices involved in Mozzarella di Bufala Campana PDO cheese 108
Mitigation of marine toxins by interactions with bacteria: The case of okadaic acid and tetrodotoxin 100
Attività aminopeptidasica in Streptococcus thermophilus 99
The influence of viable cells and cell-free extracts of lactobacillus casei on volatile compounds and polyphenolic profile of elderberry juice 99
Microbiological contamination of ready to eat algae and evaluation of Bacillus cereus behavior by microbiological challenge test 97
Use of Dairy and Plant-Derived Lactobacilli as Starters for Cherry Juice Fermentation 96
Service temperature preservation approach for food safety: Microbiological evaluation of ready meals 95
The microbiota of Mozzarella di Bufala Campana PDO cheese: a study across the manufacturing process 93
Bifidogenic activities of protein hydrolizate (FAP) from poultry by-products 90
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. 90
A critical review of intrinsic and extrinsic antimicrobial properties of insects 89
Bacteriostatic or bactericidal? Impedometric measurements to test the antimicrobial activity of Arthrospira platensis extract 88
cDNA-amplified fragment length polymorphism to study the transcriptional responses of Lactobacillus rhamnosus growing in cheese-like medium 84
Rilevazione della presenza di Staphylococcus aureus enterotossigeni ed Escherichia coli patogeni in formaggi tipici lombardi a latte crudo mediante multiplex-PCR 84
Antimicrobial Activity of Fermented Vegetable Byproduct Extracts for Food Applications 84
Cutting procedures might be responsible for Listeria monocytogenes contamination of foods: The case of Gorgonzola cheese 83
Evaluation of a physical treatment to control Gorgonzola cheese rind contamination 82
Transcriptional responses of cDNA-AFLP of Lactobacillus rhamnosus growing in cheese-like medium by a novel cDNA-AFLP technique 82
BIOCHAIN: Towards a platform for securely sharing microbiological data 81
Can the development and autolysis of lactic acid bacteria influence the cheese volatile fraction? The case of Grana Padano 80
Arthrospira platensis as Natural Fermentation Booster for Milk and Soy Fermented Beverages 79
In vitro metabolism of elderberry juice polyphenols by lactic acid bacteria 79
Solid-state fermentation of Arthrospira platensis to implement new food products: evaluation of stabilization treatments and bacterial growth on the volatile fraction 77
A multi-sampling approach to evaluate an infrared surface treatment for reducing Listeria monocytogenes contamination on whole Gorgonzola cheese rinds 76
Fermentation of Agri-Food Waste: A Promising Route for the Production of Aroma Compounds 75
Impiego di LH-(RT) PCR per lo studio di popolazioni microbiche complesse 75
Produzione di antimicrobici da scarti vegetali 75
Production and recovery of volatile compounds from fermented fruit by-products with Lacticaseibacillus rhamnosus 75
Behaviour and adhesion capacity of Listeria monocytogenes on Mozzarella di Bufala Campana PDO cheese and in fluids involved in the production process 75
Application of Impedance Microbiology for Evaluating Potential Acidifying Performances of Starter Lactic Acid Bacteria to Employ in Milk Transformation 74
Biochemical profiles, RAPD-PCR and AFLP analysis for typing Lactobacillus plantarum isolated from raw vegetables and fruits material. 74
Dynamics of whole and lysed bacterial cells during Parmigiano Reggiano cheese production and ripening 73
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. 72
Comparative genomics and transcriptional analysis of prophages identified in the genomes of Lactobacillus gasseri, Lactobacillus salivarius and Lactobacillus casei. 72
The spxB gene as a target to identify Lactobacillus casei group species in cheese. 72
Dinamiche Microbiche durante la produzione e la stagionatura del Parmigiano Reggiano 72
How new molecular approaches have contributed to shedding light on microbial dynamics in Parmigiano Reggiano cheese 71
Evaluation of cell viability and bacterial composition of the Grana Padano whey starter ecosystem 71
Exploring the Potential of Lactic Acid Fermentation for the Recovery of Exhausted Vanilla Beans 71
Study of the bacterial diversity of foods: PCR-DGGE versus LH-PCR 70
Development of a continuous dense phase carbon dioxide treatment for the microbial stabilization of apple juice 70
Dynamics of whole and lysed bacterial cells during Parmigiano-Reggianocheese production and ripening 69
A polyphasic approach to detect enterotoxigenic Staphylococcus aureus and diarrheagenic Escherichia coli in raw milk italian cheeses by multiplex PCR 69
Antimicrobial and fermentation potential of Himanthalia elongata for food applications 68
Presence and genetic diversity of L. monocytogenes in blue veined cheese rinds 67
Presenza e caratterizzazione genica dell’enzima glutammato deidrogenasi in Streptococcus thermophilus 67
Survey of prevalence and seasonal variability of Listeria monocytogenes in raw cow milk from Northern Italy 65
Development of lactic acid-fermented tomato products 64
Listeria monocytogenes in Gorgonzola cheese: study of the behaviour throughout the process and growth prediction during shelf life 63
Survival Strategy and Metabolic Capabilities of NSLAB during Cheese Ripening 62
How high G+C Gram-positive bacteria and in particular bifidobacteria cope with heat stress: protein players and regulators 59
Edible Seaweeds and Spirulina Extracts for Food Application: In Vitro and In Situ Evaluation of Antimicrobial Activity towards Foodborne Pathogenic Bacteria 59
Un sistema modello per prevedere l'attività amminopeptidasica dei batteri lattici durante la maturazione del Parmigiano Reggiano 58
Recovery and differentiation of long ripened cheese microflora through a new cheese based cultural medium 58
Understanding the Impact of High-Pressure Treatment on Physico-Chemical, Microstructural, and Microbiological Aspects of Pumpkin Cubes 58
Vegetable By-Product Lacto-Fermentation as a New Source of Antimicrobial Compounds 57
Fluorescence microscopy for studing the viability of micro-organisms in natural whey starters 57
Parmigiano Reggiano cheese: evolution of cultivable and total lactic microflora and peptidase activities during manufacture and ripening 56
Aspergilli with Neosartorya-type ascospores: heat resistance and effect of sugar concentration on growth and spoilage incidence in berry products 54
Molecular characterization Of the GDH gene in Streptococcus thermophilus: insight from bioinformatic and trascription analysis 53
Whey starter for Grana Padano Cheese: effect of technological parameters on viability and composition of the microbial community 53
Gorgonzola cheese rind as complex biofilm matrix: strategies to reduce the contamination of Listeria monocytogenes by using physical treatments 53
Behaviour of Escherichia coli O157 (VTEC), Salmonella Typhimurium and Listeria monocytogenes during the manufacture, ripening and shelf life of low fat salami 52
Survival Strategy and Metabolic Capabilities of NSLAB during Cheese Ripening 52
Comparative genomics and transcriptional analysis of prophages identified in the genomes of Lactobacillus gasseri, Lactobacillus salivanus, and Lactobacillus casei 51
First insight into the genome sequence analysis of the mouth-commensal Bifidobacterium dentium Bd1 50
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Genetic characterization of the Bifidobacterium breve UCC 2003 hrcA locus 49
Perchè sequenziare un genoma batterico? Un esempio:le prospettive nel campo della probiotica-perbiotica 48
Microbial Dynamics During Parmigiano Reggiano Cheese Production and Ripening 48
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 48
Brown rice and pulses for the development of shelf-stable and low glycemic index ready-to-eat meals 47
Orange peels: from by-product to resource through lactic acid fermentation 47
Identification of dairy lactic acid bacteria based on the heterogeneity of the 16S-23S rDNA intergenic spacer region 45
Influence of Processing Parameters and Natural Antimicrobial on Alicyclobacillus acidoterrestris and Clostridium pasteurianum Using Response Surface Methodology 45
Pseudomonas fluorescens and Escherichia coli in Fresh Mozzarella Cheese: Effect of Cellobiose Oxidase on Microbiological Stability during Refrigerated Shelf Life 44
The presence, genetic diversity and behaviour of Listeria monocytogenes in blue-veined cheese rinds during the shelf life 44
Effective identification of Lactobacillus casei group species: Genome-based selection of the gene mutL as the target of a novel multiplex PCR assay 40
Treasures of Italian Microbial Culture Collections: An Overview of Preserved Biological Resources, Offered Services and Know-How, and Management 38
Identification of dairy lactic acid bacteria by tRNA(Ala)-23S rDNA-RFLP. 38
Natural antimicrobials: a reservoir to contrast Listeria monocytogenes 37
Listeria monocytogenes in raw milk: study of prevalence, behaviour and modelling during the cheese making 32
Ready to eat shelf‑stable brown rice in pouches: effect of moisture content on product’s quality and stability 31
New Insights into Food Fermentation 30
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 25
Management of Listeria monocytogenes risk during cheese-making and shelf life of Mozzarella di Bufala Campana PDO cheese 22
Fermentation of orange pomace: Impact on essential oil composition and antimicrobial activity 13
Totale 5.762
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Categoria #
all - tutte 23.791
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 23.791
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020520 0 0 0 0 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
2023/2024910 68 52 36 37 78 139 84 78 42 48 86 162
2024/2025703 96 123 142 208 134 0 0 0 0 0 0 0
Totale 5.762