IRIS
BERNINI, Valentina
 Distribuzione geografica
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Continente #
NA - Nord America 2.165
EU - Europa 2.098
AS - Asia 916
SA - Sud America 33
AF - Africa 19
Continente sconosciuto - Info sul continente non disponibili 2
OC - Oceania 1
Totale 5.234
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Nazione #
US - Stati Uniti d'America 2.105
IT - Italia 632
CN - Cina 595
IE - Irlanda 454
SE - Svezia 306
FI - Finlandia 250
DE - Germania 161
SG - Singapore 153
UA - Ucraina 112
TR - Turchia 76
CA - Canada 55
GB - Regno Unito 40
BE - Belgio 32
IN - India 29
FR - Francia 26
BR - Brasile 22
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
PL - Polonia 4
TW - Taiwan 4
IL - Israele 3
IR - Iran 3
MX - Messico 3
PK - Pakistan 3
RO - Romania 3
DZ - Algeria 2
EU - Europa 2
HR - Croazia 2
ID - Indonesia 2
JP - Giappone 2
PT - Portogallo 2
AM - Armenia 1
AR - Argentina 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
Totale 5.234
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Città #
Dublin 444
Chandler 401
Ann Arbor 191
Ashburn 156
Parma 154
Jacksonville 153
Beijing 137
Boardman 134
Dearborn 113
Shanghai 103
Singapore 93
Princeton 78
Nanjing 76
Chicago 72
Izmir 65
Milan 54
Wilmington 47
San Mateo 39
New York 38
Bremen 33
Ottawa 29
Brussels 27
Bologna 26
Nanchang 26
Helsinki 24
Jinan 24
Kunming 23
Des Moines 21
Hefei 21
Toronto 21
Seattle 20
Shenyang 20
Dong Ket 18
Vienna 18
Abidjan 17
Piacenza 17
Rome 17
Woodbridge 17
Guangzhou 16
Redmond 16
Santa Clara 16
Changsha 15
Hebei 15
Los Angeles 14
Jiaxing 13
Vaprio 13
Dallas 12
Redwood City 12
Medesano 11
Norwalk 11
Brescia 8
Fairfield 8
Hangzhou 8
Houston 8
Inveruno 8
Padova 8
Pune 8
Terni 8
Turin 8
Frankfurt am Main 7
Fremont 7
London 7
Palermo 7
Sesto San Giovanni 7
Tianjin 7
Fidenza 6
Kocaeli 6
Montevideo 6
Subiaco 6
São Paulo 6
Concorezzo 5
Florianópolis 5
Osasco 5
Pisa 5
Zhengzhou 5
Amman 4
Ansbach 4
Bangkok 4
Fuzhou 4
Genoa 4
Grafing 4
Lanzhou 4
Taipei 4
Washington 4
Antwerp 3
Belfast 3
Borås 3
Bourges 3
Carpi 3
Chengdu 3
Córdoba 3
Edinburgh 3
Falkenstein 3
Laveno-Mombello 3
Leipzig 3
Menlo Park 3
Naples 3
Ningbo 3
Nocera Inferiore 3
Paris 3
Totale 3.384
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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 111
Heat resistance of Listeria monocytogenes in dairy matrices involved in Mozzarella di Bufala Campana PDO cheese 104
The influence of viable cells and cell-free extracts of lactobacillus casei on volatile compounds and polyphenolic profile of elderberry juice 98
Mitigation of marine toxins by interactions with bacteria: The case of okadaic acid and tetrodotoxin 96
Attività aminopeptidasica in Streptococcus thermophilus 95
Microbiological contamination of ready to eat algae and evaluation of Bacillus cereus behavior by microbiological challenge test 94
Use of Dairy and Plant-Derived Lactobacilli as Starters for Cherry Juice Fermentation 91
Service temperature preservation approach for food safety: Microbiological evaluation of ready meals 88
Bifidogenic activities of protein hydrolizate (FAP) from poultry by-products 87
A critical review of intrinsic and extrinsic antimicrobial properties of insects 85
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. 84
Bacteriostatic or bactericidal? Impedometric measurements to test the antimicrobial activity of Arthrospira platensis extract 83
The microbiota of Mozzarella di Bufala Campana PDO cheese: a study across the manufacturing process 82
Rilevazione della presenza di Staphylococcus aureus enterotossigeni ed Escherichia coli patogeni in formaggi tipici lombardi a latte crudo mediante multiplex-PCR 81
Evaluation of a physical treatment to control Gorgonzola cheese rind contamination 80
Antimicrobial Activity of Fermented Vegetable Byproduct Extracts for Food Applications 79
cDNA-amplified fragment length polymorphism to study the transcriptional responses of Lactobacillus rhamnosus growing in cheese-like medium 78
Cutting procedures might be responsible for Listeria monocytogenes contamination of foods: The case of Gorgonzola cheese 78
Transcriptional responses of cDNA-AFLP of Lactobacillus rhamnosus growing in cheese-like medium by a novel cDNA-AFLP technique 78
Arthrospira platensis as Natural Fermentation Booster for Milk and Soy Fermented Beverages 76
In vitro metabolism of elderberry juice polyphenols by lactic acid bacteria 76
BIOCHAIN: Towards a platform for securely sharing microbiological data 75
Can the development and autolysis of lactic acid bacteria influence the cheese volatile fraction? The case of Grana Padano 74
Production and recovery of volatile compounds from fermented fruit by-products with Lacticaseibacillus rhamnosus 73
Comparative genomics and transcriptional analysis of prophages identified in the genomes of Lactobacillus gasseri, Lactobacillus salivarius and Lactobacillus casei. 72
A multi-sampling approach to evaluate an infrared surface treatment for reducing Listeria monocytogenes contamination on whole Gorgonzola cheese rinds 72
Application of Impedance Microbiology for Evaluating Potential Acidifying Performances of Starter Lactic Acid Bacteria to Employ in Milk Transformation 71
Solid-state fermentation of Arthrospira platensis to implement new food products: evaluation of stabilization treatments and bacterial growth on the volatile fraction 71
Impiego di LH-(RT) PCR per lo studio di popolazioni microbiche complesse 71
Dynamics of whole and lysed bacterial cells during Parmigiano Reggiano cheese production and ripening 70
Produzione di antimicrobici da scarti vegetali 70
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. 69
Dynamics of whole and lysed bacterial cells during Parmigiano-Reggianocheese production and ripening 68
How new molecular approaches have contributed to shedding light on microbial dynamics in Parmigiano Reggiano cheese 68
Dinamiche Microbiche durante la produzione e la stagionatura del Parmigiano Reggiano 68
Biochemical profiles, RAPD-PCR and AFLP analysis for typing Lactobacillus plantarum isolated from raw vegetables and fruits material. 68
Behaviour and adhesion capacity of Listeria monocytogenes on Mozzarella di Bufala Campana PDO cheese and in fluids involved in the production process 68
Exploring the Potential of Lactic Acid Fermentation for the Recovery of Exhausted Vanilla Beans 68
The spxB gene as a target to identify Lactobacillus casei group species in cheese. 67
Study of the bacterial diversity of foods: PCR-DGGE versus LH-PCR 67
Fermentation of Agri-Food Waste: A Promising Route for the Production of Aroma Compounds 67
A polyphasic approach to detect enterotoxigenic Staphylococcus aureus and diarrheagenic Escherichia coli in raw milk italian cheeses by multiplex PCR 65
Presence and genetic diversity of L. monocytogenes in blue veined cheese rinds 64
Presenza e caratterizzazione genica dell’enzima glutammato deidrogenasi in Streptococcus thermophilus 64
Antimicrobial and fermentation potential of Himanthalia elongata for food applications 63
Survey of prevalence and seasonal variability of Listeria monocytogenes in raw cow milk from Northern Italy 62
Development of a continuous dense phase carbon dioxide treatment for the microbial stabilization of apple juice 62
Evaluation of cell viability and bacterial composition of the Grana Padano whey starter ecosystem 61
Development of lactic acid-fermented tomato products 60
How high G+C Gram-positive bacteria and in particular bifidobacteria cope with heat stress: protein players and regulators 59
Listeria monocytogenes in Gorgonzola cheese: study of the behaviour throughout the process and growth prediction during shelf life 59
Recovery and differentiation of long ripened cheese microflora through a new cheese based cultural medium 58
Fluorescence microscopy for studing the viability of micro-organisms in natural whey starters 57
Survival Strategy and Metabolic Capabilities of NSLAB during Cheese Ripening 56
Understanding the Impact of High-Pressure Treatment on Physico-Chemical, Microstructural, and Microbiological Aspects of Pumpkin Cubes 56
Edible Seaweeds and Spirulina Extracts for Food Application: In Vitro and In Situ Evaluation of Antimicrobial Activity towards Foodborne Pathogenic Bacteria 55
Un sistema modello per prevedere l'attività amminopeptidasica dei batteri lattici durante la maturazione del Parmigiano Reggiano 54
Aspergilli with Neosartorya-type ascospores: heat resistance and effect of sugar concentration on growth and spoilage incidence in berry products 53
Vegetable By-Product Lacto-Fermentation as a New Source of Antimicrobial Compounds 52
Whey starter for Grana Padano Cheese: effect of technological parameters on viability and composition of the microbial community 52
Parmigiano Reggiano cheese: evolution of cultivable and total lactic microflora and peptidase activities during manufacture and ripening 51
Molecular characterization Of the GDH gene in Streptococcus thermophilus: insight from bioinformatic and trascription analysis 51
null 50
Gorgonzola cheese rind as complex biofilm matrix: strategies to reduce the contamination of Listeria monocytogenes by using physical treatments 50
Genetic characterization of the Bifidobacterium breve UCC 2003 hrcA locus 49
First insight into the genome sequence analysis of the mouth-commensal Bifidobacterium dentium Bd1 48
Survival Strategy and Metabolic Capabilities of NSLAB during Cheese Ripening 48
Perchè sequenziare un genoma batterico? Un esempio:le prospettive nel campo della probiotica-perbiotica 47
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 47
Microbial Dynamics During Parmigiano Reggiano Cheese Production and Ripening 45
Orange peels: from by-product to resource through lactic acid fermentation 45
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 43
Pseudomonas fluorescens and Escherichia coli in Fresh Mozzarella Cheese: Effect of Cellobiose Oxidase on Microbiological Stability during Refrigerated Shelf Life 42
The presence, genetic diversity and behaviour of Listeria monocytogenes in blue-veined cheese rinds during the shelf life 42
Comparative genomics and transcriptional analysis of prophages identified in the genomes of Lactobacillus gasseri, Lactobacillus salivanus, and Lactobacillus casei 42
Behaviour of Escherichia coli O157 (VTEC), Salmonella Typhimurium and Listeria monocytogenes during the manufacture, ripening and shelf life of low fat salami 39
Brown rice and pulses for the development of shelf-stable and low glycemic index ready-to-eat meals 38
Identification of dairy lactic acid bacteria by tRNA(Ala)-23S rDNA-RFLP. 38
Effective identification of Lactobacillus casei group species: Genome-based selection of the gene mutL as the target of a novel multiplex PCR assay 38
Natural antimicrobials: a reservoir to contrast Listeria monocytogenes 33
Listeria monocytogenes in raw milk: study of prevalence, behaviour and modelling during the cheese making 31
Ready to eat shelf‑stable brown rice in pouches: effect of moisture content on product’s quality and stability 30
Treasures of Italian Microbial Culture Collections: An Overview of Preserved Biological Resources, Offered Services and Know-How, and Management 29
New Insights into Food Fermentation 28
Management of Listeria monocytogenes risk during cheese-making and shelf life of Mozzarella di Bufala Campana PDO cheese 16
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 12
Fermentation of orange pomace: Impact on essential oil composition and antimicrobial activity 3
Totale 5.413
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Categoria #
all - tutte 21.649
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 21.649
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020565 0 0 32 13 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
2024/2025354 96 123 135 0 0 0 0 0 0 0 0 0
Totale 5.413