IRIS
LAZZI, Camilla
 Distribuzione geografica
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Continente #
NA - Nord America 5.191
AS - Asia 3.963
EU - Europa 3.462
SA - Sud America 688
AF - Africa 208
OC - Oceania 6
Continente sconosciuto - Info sul continente non disponibili 4
Totale 13.522
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Nazione #
US - Stati Uniti d'America 5.010
SG - Singapore 1.581
CN - Cina 1.281
IT - Italia 848
IE - Irlanda 592
BR - Brasile 541
SE - Svezia 432
FI - Finlandia 380
DE - Germania 361
HK - Hong Kong 314
VN - Vietnam 277
UA - Ucraina 164
NL - Olanda 145
ZA - Sudafrica 134
TR - Turchia 122
CA - Canada 119
GB - Regno Unito 107
RU - Federazione Russa 95
FR - Francia 87
IN - India 87
AR - Argentina 64
KR - Corea 63
AT - Austria 49
BE - Belgio 44
MX - Messico 44
ES - Italia 37
PL - Polonia 37
ID - Indonesia 34
BD - Bangladesh 33
EC - Ecuador 27
CI - Costa d'Avorio 24
CZ - Repubblica Ceca 22
JP - Giappone 20
IR - Iran 17
IQ - Iraq 15
VE - Venezuela 15
PK - Pakistan 14
MA - Marocco 13
PY - Paraguay 13
LT - Lituania 12
PH - Filippine 11
UZ - Uzbekistan 11
EG - Egitto 10
PT - Portogallo 10
DZ - Algeria 9
IL - Israele 9
RO - Romania 9
AE - Emirati Arabi Uniti 8
TH - Thailandia 8
AZ - Azerbaigian 7
CL - Cile 7
CO - Colombia 7
JO - Giordania 7
LB - Libano 7
AU - Australia 6
DO - Repubblica Dominicana 6
SA - Arabia Saudita 6
TN - Tunisia 6
UY - Uruguay 6
KG - Kirghizistan 5
PE - Perù 5
AL - Albania 4
CH - Svizzera 4
EU - Europa 4
GR - Grecia 4
HU - Ungheria 4
KE - Kenya 4
KZ - Kazakistan 4
BG - Bulgaria 3
BH - Bahrain 3
BO - Bolivia 3
GE - Georgia 3
JM - Giamaica 3
MY - Malesia 3
NP - Nepal 3
RS - Serbia 3
AM - Armenia 2
CR - Costa Rica 2
HR - Croazia 2
LV - Lettonia 2
SK - Slovacchia (Repubblica Slovacca) 2
TT - Trinidad e Tobago 2
AO - Angola 1
AW - Aruba 1
BB - Barbados 1
BN - Brunei Darussalam 1
BY - Bielorussia 1
CV - Capo Verde 1
CY - Cipro 1
ET - Etiopia 1
GH - Ghana 1
GL - Groenlandia 1
LA - Repubblica Popolare Democratica del Laos 1
LU - Lussemburgo 1
NG - Nigeria 1
NI - Nicaragua 1
NO - Norvegia 1
OM - Oman 1
PA - Panama 1
QA - Qatar 1
Totale 13.516
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Città #
Ashburn 835
Singapore 833
Chandler 587
Dublin 581
Santa Clara 399
Ann Arbor 326
Beijing 325
Hong Kong 312
Dallas 261
Jacksonville 204
Boardman 193
Parma 179
Dearborn 167
Shanghai 132
Johannesburg 127
Munich 121
Nanjing 112
Los Angeles 108
Princeton 105
Izmir 98
New York 96
Ho Chi Minh City 93
Hefei 91
Wilmington 76
Bologna 71
Council Bluffs 67
Milan 65
Seoul 61
São Paulo 60
San Mateo 56
Hanoi 55
Bremen 53
Columbus 51
Ottawa 44
Toronto 42
Chicago 41
Moscow 41
Helsinki 40
Brussels 37
Nanchang 37
Vienna 37
Woodbridge 37
Buffalo 36
Jinan 34
Rome 34
Guangzhou 33
Kunming 33
Shenyang 33
Warsaw 31
Des Moines 28
Dong Ket 26
Seattle 25
The Dalles 25
Jakarta 24
Redmond 23
Abidjan 22
Hebei 22
Changsha 21
Frankfurt am Main 20
Marseille 20
San Jose 20
Denver 18
Tokyo 18
Chennai 17
London 17
Norwalk 17
Rio de Janeiro 17
Tianjin 17
Montreal 16
Houston 15
Pune 15
Redwood City 15
Brooklyn 14
Atlanta 13
Belo Horizonte 13
Nuremberg 13
Jiaxing 12
Kocaeli 12
Modena 12
Orem 12
Poplar 12
Boston 11
Phoenix 11
Turku 11
Curitiba 10
Florianópolis 10
Hangzhou 10
Inveruno 10
Iseo 10
Medesano 10
Osasco 10
Quito 10
Reggio Emilia 10
Santa Fe 10
Tashkent 10
Terni 10
Zhengzhou 10
Concorezzo 9
Da Nang 9
Fremont 9
Totale 8.251
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Nome #
Identification and first characterization of DinJ-YafQ toxin-antitoxin systems in Lactobacillus species of biotechnological interest 225
Expression of DinJ-YafQ System of Lactobacillus casei Group Strains in Response to Food Processing Stresses 212
Dynamics of a natural bacterial community under technological and environ-mental pressures: the case of natural whey starter for Parmigiano Reggiano cheese 198
The microbiota of Mozzarella di Bufala Campana PDO cheese: a study across the manufacturing process 182
Functional characterization of the type I toxin Lpt from Lactobacillus rhamnosus by fluorescence and atomic force microscopy 181
Effect of fermentation with single and co-culture of lactic acid bacteria on okara: evaluation of bioactive compounds and volatile profile 177
Service temperature preservation approach for food safety: Microbiological evaluation of ready meals 163
Genome sequencing of five Lacticaseibacillus strains and analysis of type I and II toxin-antitoxin system distribution 163
An integrated strategy to discover Lactobacillus casei group strains for their potential use as aromatic starters 161
A critical review of intrinsic and extrinsic antimicrobial properties of insects 161
Toward the identification of a type i toxin-antitoxin system in the plasmid DNA of dairy Lactobacillus rhamnosus 159
Bifidogenic activities of protein hydrolizate (FAP) from poultry by-products 158
Attività aminopeptidasica in Streptococcus thermophilus 158
Use of Dairy and Plant-Derived Lactobacilli as Starters for Cherry Juice Fermentation 157
Antimicrobial Activity of Fermented Vegetable Byproduct Extracts for Food Applications 153
Microbiological contamination of ready to eat algae and evaluation of Bacillus cereus behavior by microbiological challenge test 151
Application of AFLP fingerprint analysis for studying the biodiversity ofStreptococcus thermophilus 149
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. 146
Biochemical profiles, RAPD-PCR and AFLP analysis for typing Lactobacillus plantarum isolated from raw vegetables and fruits material. 143
Fermentation of Agri-Food Waste: A Promising Route for the Production of Aroma Compounds 141
Volatile profile of elderberry juice: Effect of lactic acid fermentation using L. plantarum, L. rhamnosus and L. casei strains 140
AFLP technique as molecular typing of Streptococcus thermophilus strains 140
The influence of viable cells and cell-free extracts of lactobacillus casei on volatile compounds and polyphenolic profile of elderberry juice 140
Can the development and autolysis of lactic acid bacteria influence the cheese volatile fraction? The case of Grana Padano 137
Metabolic gene-targeted monitoring of non-starter lactic acid bacteria during cheese ripening 137
Antimicrobial and fermentation potential of Himanthalia elongata for food applications 136
Cutting procedures might be responsible for Listeria monocytogenes contamination of foods: The case of Gorgonzola cheese 134
How new molecular approaches have contributed to shedding light on microbial dynamics in Parmigiano Reggiano cheese 134
Transcriptional responses of cDNA-AFLP of Lactobacillus rhamnosus growing in cheese-like medium by a novel cDNA-AFLP technique 133
Variabilità genetica microbica e stagionatura di un formaggio italiano dop: Lactobacillus rhamnosus e Parmigiano-Reggiano. 133
In vitro metabolism of elderberry juice polyphenols by lactic acid bacteria 133
Application of lactic acid fermentation to elderberry juice: Changes in acidic and glucidic fractions 132
Antimicrobial biomasses from lactic acid fermentation of black soldier fly prepupae and related by-products 132
Changes in Soil Microbiome Composition and Tomato Plant’s Physiological Response to Water Deficit and Excess 131
Produzione di antimicrobici da scarti vegetali 130
A multi-sampling approach to evaluate an infrared surface treatment for reducing Listeria monocytogenes contamination on whole Gorgonzola cheese rinds 129
Growth promotion of Bifidobacterium and Lactobacillus species by proteinaceous hydrolysates derived from poultry processing leftovers 129
Phenotypic Diversity of Lactobacillus casei Group Isolates as a Selection Criterion for Use as Secondary Adjunct Starters 128
Exploring the Potential of Lactic Acid Fermentation for the Recovery of Exhausted Vanilla Beans 128
Evaluation of peptidase activities of Lactobacillus and Bifidobacterium after the growth in new and traditional proteinaceus hydrolizates 127
Bacterial composition, genotoxicity, and cytotoxicity of fecal samples from individuals consuming omnivorous or vegetarian diets 127
Biodiversity in Lactobacillus helveticus strains in natural whey starter used for Parmigiano Reggiano Cheese 126
Impiego di LH-(RT) PCR per lo studio di popolazioni microbiche complesse 126
Production and recovery of volatile compounds from fermented fruit by-products with Lacticaseibacillus rhamnosus 126
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. 125
cDNA-amplified fragment length polymorphism to study the transcriptional responses of Lactobacillus rhamnosus growing in cheese-like medium 124
Development of lactic acid-fermented tomato products 121
Biochemical and molecular characterisation of surface layer proteins: efficient tools to study the ecological diversity of Lactobacillus helveticus (0245) 120
Solid state lactic acid fermentation: A strategy to improve wheat bran functionality 119
Solid-state fermentation of Arthrospira platensis to implement new food products: evaluation of stabilization treatments and bacterial growth on the volatile fraction 119
Survival Strategy and Metabolic Capabilities of NSLAB during Cheese Ripening 118
Effect of protein hydrolizates on growth kinetics and aminopeptidase activities of Lactobacillus 117
Evaluation of cell viability and bacterial composition of the Grana Padano whey starter ecosystem 117
From byproduct to resource: Fermented apple pomace as beer flavoring 117
AFLP protocol comparison for microbial diversity fingerprinting 117
Non proteolytic amminoacyl derivatives in Parmigiano Reggiano and other cheeses are produced by lactic acid bacteria 116
Studio della vitalità e coltivabilità della popolazione microbica presente nei sieroinnesti naturali 116
Evaluation of bacterial comunities belonging to natural whey starters by lenghth heterogeneity-PCR 115
Nonstarter lactic acid bacteria volatilomes produced using cheese components 115
Influence of Processing Parameters and Natural Antimicrobial on Alicyclobacillus acidoterrestris and Clostridium pasteurianum Using Response Surface Methodology 115
Presence and genetic diversity of L. monocytogenes in blue veined cheese rinds 113
Microbial origin of non proteolytic aminoacyl derivatives in long ripened cheeses 113
The spxB gene as a target to identify Lactobacillus casei group species in cheese. 113
Exploitation of Impedometric Analysis and Fluorescence Microscopy: Assessment of Alicyclobacillus acidoterrestris Life Cycle and Innovative Inactivation Strategy 110
Comparison of glutamate dehydrogenases genes of L.lactis, Lb.plantarum and S.thermophilus and their impact on amino acid catabolism 110
Effect of Biochar and Wood Distillate on Vegeto-Productive Performances of Tomato (Solanum lycopersicum L.) Plants, var. Solarino, Grown in Soilless Conditions 107
Growth Promotion of Bifidobacterium Species by Poultry Bone and Meat Trimming Hydrolyzate. 107
Whey starter for Grana Padano Cheese: effect of technological parameters on viability and composition of the microbial community 107
Presenza e caratterizzazione genica dell’enzima glutammato deidrogenasi in Streptococcus thermophilus 106
Pseudomonas fluorescens and Escherichia coli in Fresh Mozzarella Cheese: Effect of Cellobiose Oxidase on Microbiological Stability during Refrigerated Shelf Life 105
Variability of lactic acid production, chemical and microbiological characteristics in 24-hour Parmigiano Reggiano cheese 105
STS molecular marker for rapid screening of Lactobacillus casei group as secondary adjunct starter 104
"Evaluation of genetic polymorphism among Lactobacillus rhamnosus non-starter Parmigiano Reggiano cheese strains" 104
Edible Seaweeds and Spirulina Extracts for Food Application: In Vitro and In Situ Evaluation of Antimicrobial Activity towards Foodborne Pathogenic Bacteria 103
Presenza di attività peptidasiche in formaggio Grana Padano e Parmigiano Reggiano e in lattobacilli termofili isolati dai rispettivi sieroinnesti naturali. 102
Survey on community and dynamics of lactic acid bacteria in Grana Padano cheese 102
Vegetable By-Product Lacto-Fermentation as a New Source of Antimicrobial Compounds 102
Diversity and dynamic of lactic acid bacteria strains during aging of along ripened hard cheese produced from raw milk and undefined natural starter 102
Assessment of Fermented Kiwifruit on Morpho‐Physiological and Productive Performances of Fragaria spp Plants, Grown Under Hydroponic Conditions 100
Fermentation of orange pomace: Impact on essential oil composition and antimicrobial activity 100
Heterogeneity of Putative Surface Layer Proteins in Lactobacillus helveticus 100
Design of experiment approach to boost volatile production from kiwi byproducts 99
Molecular typing of Lactobacillus delbrueckii of dairy origin by RFLP of protein coding genes 99
Natural whey starter cultures for Grana Padano and Parmigiano Reggiano cheeses: new approach to evaluate their microbial diversity (0248) 99
Fluorescence microscopy for studing the viability of micro-organisms in natural whey starters 98
Survival Strategy and Metabolic Capabilities of NSLAB during Cheese Ripening 98
Dynamic changes in molecular composition of black soldier fly prepupae and derived biomasses with microbial fermentation 96
Genotypic and phenotypic diversity of Lactobacillus delbrueckii subsp. lactis strains of dairy origin 96
Orange peels: from by-product to resource through lactic acid fermentation 95
Peptidase activity in various species of dairy thermophilic lactobacilli 94
Application of AFLP fingerprint analysis for studying the biodiversity of Streptococcus thermophilus" [J. Microbiol. Methods 79 (2009) 48-54] (DOI:10.1016/j.mimet.2009.07.021) 94
Molecular characterization Of the GDH gene in Streptococcus thermophilus: insight from bioinformatic and trascription analysis 94
Diet influences the functions of the human intestinal microbiome 94
Genotypic and phenotypic strain diversity of Lactobacillus delbrueckii subsp. lactis isolated from dairy products 93
Clean and green: an innovative antimicrobial from tomato by-products tackles contamination in canned tomatoes 93
First insight into the genome sequence analysis of the mouth-commensal Bifidobacterium dentium Bd1 90
High-level adherence to a Mediterranean diet beneficially impacts the gut microbiota and associated metabolome. 89
Natural antimicrobials: a reservoir to contrast Listeria monocytogenes 88
Un sistema modello per prevedere l'attività amminopeptidasica dei batteri lattici durante la maturazione del Parmigiano Reggiano 88
Evoluzione della microflora lattica e delle attività aminopeptidasiche nella maturazione del Parmigiano Reggiano. 88
Totale 12.397
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Categoria #
all - tutte 49.421
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 49.421
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021555 0 0 0 0 0 69 66 41 142 91 63 83
2021/2022641 40 52 14 37 25 20 70 67 46 44 54 172
2022/20232.215 227 246 123 180 212 226 28 147 702 20 72 32
2023/2024943 59 82 35 39 79 173 89 80 31 44 85 147
2024/20253.100 92 149 178 252 289 350 159 176 343 283 277 552
2025/20263.968 741 518 829 601 932 347 0 0 0 0 0 0
Totale 13.733