Distribuzione geografica
Continente #
NA - Nord America 5246
EU - Europa 4374
AS - Asia 2182
Continente sconosciuto - Info sul continente non disponibili 21
SA - Sud America 17
AF - Africa 5
OC - Oceania 2
Totale 11847
Nazione #
US - Stati Uniti d'America 5070
CN - Cina 1866
IT - Italia 1051
FI - Finlandia 929
UA - Ucraina 740
SE - Svezia 675
DE - Germania 564
TR - Turchia 200
CA - Canada 172
GB - Regno Unito 141
AT - Austria 90
BE - Belgio 57
IN - India 57
FR - Francia 34
VN - Vietnam 24
EU - Europa 21
CZ - Repubblica Ceca 19
IR - Iran 16
IE - Irlanda 15
NL - Olanda 14
RU - Federazione Russa 14
AR - Argentina 8
ES - Italia 7
LT - Lituania 6
PL - Polonia 6
LB - Libano 5
BR - Brasile 4
CO - Colombia 4
MX - Messico 4
CI - Costa d'Avorio 3
HU - Ungheria 3
IL - Israele 3
AU - Australia 2
HK - Hong Kong 2
ID - Indonesia 2
JP - Giappone 2
LU - Lussemburgo 2
RO - Romania 2
RS - Serbia 2
SG - Singapore 2
AM - Armenia 1
CH - Svizzera 1
CL - Cile 1
EG - Egitto 1
MK - Macedonia 1
NG - Nigeria 1
PK - Pakistan 1
PT - Portogallo 1
TW - Taiwan 1
Totale 11847
Città #
Chandler 981
Jacksonville 949
Dearborn 541
Beijing 534
Ann Arbor 475
Nanjing 337
Princeton 308
San Mateo 233
Wilmington 184
Izmir 178
Parma 174
Kunming 123
Toronto 123
Nanchang 107
Bremen 105
Shenyang 98
Des Moines 93
Hebei 82
Vienna 82
Hefei 81
Jinan 80
Boardman 71
Woodbridge 68
Helsinki 62
Changsha 59
Tianjin 57
Jiaxing 56
Milan 53
Brussels 52
Guangzhou 48
Norwalk 41
Rome 36
Ottawa 35
Bologna 31
Redmond 29
Dong Ket 24
Genova 24
Houston 23
Hangzhou 21
Zhengzhou 21
Inveruno 20
Kocaeli 20
Redwood City 19
Seattle 19
Ashburn 17
Fuzhou 17
Haikou 17
Fremont 15
Falls Church 14
Medesano 14
Rockville 14
Taizhou 14
Vaprio 13
Fairfield 12
Auburn Hills 11
Monmouth Junction 11
Napoli 11
Borås 10
Leawood 10
Concorezzo 9
Düsseldorf 9
Ningbo 9
Piacenza 9
Vicenza 8
Ceppaloni 7
Fidenza 7
Florence 7
Lanzhou 7
Mumbai 7
Salerno 7
Sesto San Giovanni 7
Southend 7
Xian 7
Ardabil 6
Augusta 6
Bari 6
Berkeley 6
Chongqing 6
Grafing 6
Los Angeles 6
Mestre 6
Padova 6
Reggio Nell'emilia 6
Vilnius 6
Catania 5
Chengdu 5
Dallas 5
Quzhou 5
Sant'ilario D'enza 5
Taiyuan 5
Udine 5
Varese 5
Wenzhou 5
Wuhan 5
Zanjan 5
Brno 4
Buenos Aires 4
Chicago 4
Crownsville 4
Las Vegas 4
Totale 7205
Nome #
Microbiologia dei Prodotti Alimentari 164
I batteri lattici termofili: attività proteolitica, peptidasica e liberazione di aminoacidi in latte. 129
Expression of DinJ-YafQ System of Lactobacillus casei Group Strains in Response to Food Processing Stresses 109
Andamento della proteolisi nel corso della maturazione del Parmigiano-Reggiano. 89
Dynamics of a natural bacterial community under technological and environ-mental pressures: the case of natural whey starter for Parmigiano Reggiano cheese 77
Pyroglutamic acid in cheese: presence, origin and correlation with the ripening time of Grana padano cheese. 76
Effect of fermentation with single and co-culture of lactic acid bacteria on okara: evaluation of bioactive compounds and volatile profile 76
Comparison of glutamate dehydrogenases genes of L.lactis, Lb.plantarum and S.thermophilus and their impact on amino acid catabolism 69
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. 67
A fluorescence-based method for the detection of adhesive properties of lactic acid bacteria to Caco-2 cells 67
Dinamiche delle popolazioni microbiche nel formaggio Grana Padano. 67
Dynamics of microbial communities in Grana Padano cheese 66
Attività aminopeptidasica in Streptococcus thermophilus 65
Use of Dairy and Plant-Derived Lactobacilli as Starters for Cherry Juice Fermentation 65
Heat resistance of Listeria monocytogenes in dairy matrices involved in Mozzarella di Bufala Campana PDO cheese 64
The influence of viable cells and cell-free extracts of lactobacillus casei on volatile compounds and polyphenolic profile of elderberry juice 64
Genome sequencing of five Lacticaseibacillus strains and analysis of type I and II toxin-antitoxin system distribution 63
Toward the identification of a type i toxin-antitoxin system in the plasmid DNA of dairy Lactobacillus rhamnosus 62
Natural whey starter for Parmigiano Reggiano:culture-independent approach 61
Comparison of natural whey starters for Grana Padanocheese using sunray plots 61
Mitigation of marine toxins by interactions with bacteria: The case of okadaic acid and tetrodotoxin 61
Evaluation of a physical treatment to control Gorgonzola cheese rind contamination 61
Whey starter for Parmigiano Reggiano: culture independent approach 61
Bifidogenic activities of protein hydrolizate (FAP) from poultry by-products 60
Rilevazione della presenza di Staphylococcus aureus enterotossigeni ed Escherichia coli patogeni in formaggi tipici lombardi a latte crudo mediante multiplex-PCR 60
Service temperature preservation approach for food safety: Microbiological evaluation of ready meals 58
Microbiological contamination of ready to eat algae and evaluation of Bacillus cereus behavior by microbiological challenge test 58
Growth promotion of Bifidobacterium and Lactobacillus species by proteinaceous hydrolysates derived from poultry processing leftovers 58
Bacterial Cannibalism To Survive During Cheese Ripening 57
Impedance microbiology to speed up the screening of lactic acid bacteria exopolysaccharide production 56
Characterization of Listeria monocytogenes strains isolated from Gorgonzola cheese rinds 56
Application of AFLP fingerprint analysis for studying the biodiversity ofStreptococcus thermophilus 55
cDNA-amplified fragment length polymorphism to study the transcriptional responses of Lactobacillus rhamnosus growing in cheese-like medium 55
Recovery and Identification of Bovine Colostrum Microflora Using Traditional and Molecular Approaches 55
Parmigiano Reggiano: How Microorganisms and Ripening Build the Diversity that Makes it Unique 55
Environmental impact of omnivorous, ovo-lacto-vegetarian, and vegan diet 55
Valorizzazione e promozione dei formaggi DOP attraverso la raccolta di parametri tecnologici e compositivi 55
Bacterial ecology of artisanal Minas cheeses assessed by culture-dependent and -independent methods 55
Variabilità genetica microbica e stagionatura di un formaggio italiano dop: Lactobacillus rhamnosus e Parmigiano-Reggiano. 55
Heterogeneity of Putative Surface Layer Proteins in Lactobacillus helveticus 54
Dynamics of whole and lysed bacterial cells during Parmigiano Reggiano cheese production and ripening 54
Evaluation of peptidase activities of Lactobacillus and Bifidobacterium after the growth in new and traditional proteinaceus hydrolizates 54
Corretta acidificazione nel formaggio grana attraverso la valutazione degli zuccheri residui nella cagliata 53
Analisi critica di nuovi strumenti di indagine per la tassonomia microbica e per la catalogazione della biodiversità 53
The spxB gene as a target to identify Lactobacillus casei group species in cheese. 53
Sourdough bacterial dynamics revealed by metagenomic analysis in Brazil 53
Evaluation of bacterial comunities belonging to natural whey starters by lenghth heterogeneity-PCR 52
Qualità microbiologica e conservabilità della ricotta vaccina tradizionale 52
Community and Dynamics of Lactic Acid Bacteria in Grana Padano Cheese: a survey. 52
Acidification activity of thermophilic lactobacilli under the temperature gradient of Grana cheesemaking. 51
Amino acid requirements and aminopeptidase activities in Streptococcus salivarius subsp. thermophilus. 51
Solid-state fermentation of Arthrospira platensis to implement new food products: evaluation of stabilization treatments and bacterial growth on the volatile fraction 51
Molecular typing of Lactobacillus delbrueckii of dairy origin by RFLP of protein coding genes 50
Dynamics of whole and lysed bacterial cells during Parmigiano-Reggianocheese production and ripening 50
A new simple medium for the detection of Enterococcus faecalis and Enterococcus faecium by measurement of conductance cheanges 50
Qualità degli alimenti e collegamento con il territorio: il caso dei prodotti caseari- The relation between food quality and the "know how" tradition: the case of dairy products 50
Study of the bacterial diversity of foods: PCR-DGGE versus LH-PCR 50
An integrated strategy to discover Lactobacillus casei group strains for their potential use as aromatic starters 50
Impiego di LH-(RT) PCR per lo studio di popolazioni microbiche complesse 50
Antibiotico-Resistenza. Un problema emergente anche per il settore caseario? 49
An optimised and reproducible protocol for rapid DNA exstraction from lactic acid bacteria 49
A multi-sampling approach to evaluate an infrared surface treatment for reducing Listeria monocytogenes contamination on whole Gorgonzola cheese rinds 49
MANUALE VOLONTARIO DI CORRETTA PRASSI OPERATIVA PER IL SETTORE LATTIERO-CASEARIO, Assolate - Collana Libro Bianco sul Latte e i prodotti lattiero-caseari 49
Listeria monocytogenes in Gorgonzola cheese: study of the behaviour throughout the process and growth prediction during shelf life 49
Analysis of bifidobacterial evolution using a multilocus approach 48
Valutazione della qualità microbiologica e di potenziali rischi igienici di ricotta vaccina fresca 48
Transcriptional responses of cDNA-AFLP of Lactobacillus rhamnosus growing in cheese-like medium by a novel cDNA-AFLP technique 48
High-level adherence to a Mediterranean diet beneficially impacts the gut microbiota and associated metabolome. 48
Arthrospira platensis Extract: A Non-Invasive Strategy to Obtain Adjunct Attenuated Cultures 48
Classification techniques in order to study DNA fingerprinting of lactis acid bacteria of dairy origin 47
Pyroglutamic Acid in Cheese: Presence, Origin, and Correlation with Ripening time of Grana Padano Cheese 47
Genotypic and phenotypic strain diversity of Lactobacillus delbrueckii subsp. lactis isolated from dairy products 47
Identificazione della microflora dominante nel sieroinnesto naturale per Provolone 47
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. 47
Dinamiche Microbiche durante la produzione e la stagionatura del Parmigiano Reggiano 47
Presenza e caratterizzazione genica dell’enzima glutammato deidrogenasi in Streptococcus thermophilus 47
In vitro metabolism of elderberry juice polyphenols by lactic acid bacteria 47
Genetic and phenotypic diversities of Lactobacillus helveticus strains isolated from whey starter cultures and cheeses 46
Influenza della fase di acidificazione della cagliata sullo sviluppo di coliformi ed Escherichia coli in formaggio molle 46
I Batteri lattici 46
Cutting procedures might be responsible for Listeria monocytogenes contamination of foods: The case of Gorgonzola cheese 46
Can the development and autolysis of lactic acid bacteria influence the cheese volatile fraction? The case of Grana Padano 46
How new molecular approaches have contributed to shedding light on microbial dynamics in Parmigiano Reggiano cheese 46
Biochemical profiles, RAPD-PCR and AFLP analysis for typing Lactobacillus plantarum isolated from raw vegetables and fruits material. 46
Bacteriostatic or bactericidal? Impedometric measurements to test the antimicrobial activity of Arthrospira platensis extract 46
Peptidase activity in various species of dairy thermophilic lactobacilli 45
Biodiversity in Lactobacillus helveticus strains in natural whey starter used for Parmigiano Reggiano Cheese 45
Presence of peptidase activities in different varietes of cheese 45
Comparative genomics and transcriptional analysis of prophages identified in the genomes of Lactobacillus gasseri, Lactobacillus salivarius and Lactobacillus casei. 45
Antibiotic resistance of lactobacilli isolated from two Italianhard cheeses 45
Lysozyme affects the microbial catabolism of free arginine in raw-milk hard cheeses 45
AFLP technique as molecular typing of Streptococcus thermophilus strains 45
A poliphasic approach to higlight genotypic and phenotypic diversities of Lactobacillus helveticus strains isolated from dairy starter cultures and cheeses 45
Autocontrollo e sicurezza degli alimenti: considerazioni emergenti da esperienze nel settore caseario 44
Un sistema modello per prevedere l'attività amminopeptidasica dei batteri lattici durante la maturazione del Parmigiano Reggiano 44
Presenza di attività peptidasiche in formaggio Grana Padano e Parmigiano Reggiano e in lattobacilli termofili isolati dai rispettivi sieroinnesti naturali. 44
Aspetti microbiologici ed enzimatici della maturazione dei formaggi a lunga stagionatura. 44
Genotypic and phenotypic heterogeneity of Streptococcus thermophilus strains isolated from dairy products 44
Totale 5623
Categoria #
all - tutte 21418
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 21418

Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2017/2018141 0000 09 2128 3328319
2018/2019708 21175424 37108 924 832627134
2019/20203761 57761522568 309436 41093 34434878258
2020/20212000 1822715148 22682 26552 43010830390
2021/20221619 48682778 4842 213222 95153121504
2022/20232450 582586317466 4990 00 0000
Totale 12168