LAZZI, Camilla
 Distribuzione geografica
Continente #
NA - Nord America 2.767
EU - Europa 2.686
AS - Asia 900
SA - Sud America 17
AF - Africa 7
Continente sconosciuto - Info sul continente non disponibili 4
OC - Oceania 3
Totale 6.384
Nazione #
US - Stati Uniti d'America 2.690
IE - Irlanda 681
CN - Cina 669
IT - Italia 579
SE - Svezia 422
FI - Finlandia 364
DE - Germania 201
UA - Ucraina 154
TR - Turchia 112
AT - Austria 79
BE - Belgio 73
CA - Canada 73
GB - Regno Unito 49
IN - India 38
FR - Francia 29
VN - Vietnam 26
SG - Singapore 21
CZ - Repubblica Ceca 16
BR - Brasile 11
NL - Olanda 11
PH - Filippine 7
PL - Polonia 6
CI - Costa d'Avorio 5
ES - Italia 4
EU - Europa 4
HU - Ungheria 4
JO - Giordania 4
LB - Libano 4
RO - Romania 4
UY - Uruguay 4
AU - Australia 3
IL - Israele 3
JP - Giappone 3
RS - Serbia 3
AR - Argentina 2
HK - Hong Kong 2
HR - Croazia 2
ID - Indonesia 2
IR - Iran 2
MX - Messico 2
PT - Portogallo 2
TH - Thailandia 2
BG - Bulgaria 1
CH - Svizzera 1
EG - Egitto 1
GL - Groenlandia 1
KR - Corea 1
LA - Repubblica Popolare Democratica del Laos 1
LU - Lussemburgo 1
MY - Malesia 1
NG - Nigeria 1
PA - Panama 1
PK - Pakistan 1
TW - Taiwan 1
Totale 6.384
Città #
Dublin 671
Chandler 587
Ann Arbor 326
Jacksonville 204
Ashburn 176
Dearborn 167
Beijing 163
Parma 119
Nanjing 109
Princeton 105
Izmir 98
Wilmington 76
Brussels 72
Vienna 69
Shanghai 65
New York 57
San Mateo 56
Bremen 53
Nanchang 37
Ottawa 37
Woodbridge 37
Helsinki 35
Jinan 33
Shenyang 33
Kunming 32
Boardman 31
Bologna 31
Milan 30
Toronto 30
Rome 29
Des Moines 28
Dong Ket 26
Guangzhou 25
Redmond 23
Hebei 22
Hefei 22
Seattle 20
Norwalk 17
Redwood City 15
Pune 14
Changsha 13
Jiaxing 12
Kocaeli 12
Los Angeles 12
Tianjin 12
Inveruno 10
Medesano 10
Concorezzo 9
Fremont 9
Piacenza 9
Terni 9
Hangzhou 8
Padova 8
San Felice Sul Panaro 8
Auburn Hills 7
Ceppaloni 7
Falls Church 7
Haikou 7
Houston 7
Monreale 7
Sesto San Giovanni 7
São Paulo 7
Taizhou 7
Zhengzhou 7
Brno 6
Fairfield 6
Fidenza 6
Frankfurt am Main 6
Fuzhou 6
Napoli 6
Rockville 6
Subiaco 6
Chicago 5
Lanzhou 5
Reggio Emilia 5
Vicenza 5
Amman 4
Ansbach 4
Brescia 4
Carpi 4
Crownsville 4
Montevideo 4
Ningbo 4
Reggio Nell'emilia 4
San Giuliano Milanese 4
Santa Clara 4
Turin 4
Varzi 4
Warsaw 4
Wuhan 4
Abidjan 3
Esslingen am Neckar 3
Falkenstein 3
Finale Emilia 3
Laveno-Mombello 3
Nocera Inferiore 3
Palermo 3
Paris 3
Salerno 3
Southend 3
Totale 4.145
Nome #
Expression of DinJ-YafQ System of Lactobacillus casei Group Strains in Response to Food Processing Stresses 144
Identification and first characterization of DinJ-YafQ toxin-antitoxin systems in Lactobacillus species of biotechnological interest 131
Dynamics of a natural bacterial community under technological and environ-mental pressures: the case of natural whey starter for Parmigiano Reggiano cheese 110
Effect of fermentation with single and co-culture of lactic acid bacteria on okara: evaluation of bioactive compounds and volatile profile 102
Functional characterization of the type I toxin Lpt from Lactobacillus rhamnosus by fluorescence and atomic force microscopy 100
Volatile profile of elderberry juice: Effect of lactic acid fermentation using L. plantarum, L. rhamnosus and L. casei strains 99
The influence of viable cells and cell-free extracts of lactobacillus casei on volatile compounds and polyphenolic profile of elderberry juice 93
Attività aminopeptidasica in Streptococcus thermophilus 91
Microbiological contamination of ready to eat algae and evaluation of Bacillus cereus behavior by microbiological challenge test 88
Use of Dairy and Plant-Derived Lactobacilli as Starters for Cherry Juice Fermentation 88
Service temperature preservation approach for food safety: Microbiological evaluation of ready meals 86
Comparison of glutamate dehydrogenases genes of L.lactis, Lb.plantarum and S.thermophilus and their impact on amino acid catabolism 84
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
Toward the identification of a type i toxin-antitoxin system in the plasmid DNA of dairy Lactobacillus rhamnosus 84
Genome sequencing of five Lacticaseibacillus strains and analysis of type I and II toxin-antitoxin system distribution 82
Bifidogenic activities of protein hydrolizate (FAP) from poultry by-products 80
A critical review of intrinsic and extrinsic antimicrobial properties of insects 79
Application of AFLP fingerprint analysis for studying the biodiversity ofStreptococcus thermophilus 77
Cutting procedures might be responsible for Listeria monocytogenes contamination of foods: The case of Gorgonzola cheese 76
cDNA-amplified fragment length polymorphism to study the transcriptional responses of Lactobacillus rhamnosus growing in cheese-like medium 75
Antimicrobial Activity of Fermented Vegetable Byproduct Extracts for Food Applications 75
Growth promotion of Bifidobacterium and Lactobacillus species by proteinaceous hydrolysates derived from poultry processing leftovers 75
Transcriptional responses of cDNA-AFLP of Lactobacillus rhamnosus growing in cheese-like medium by a novel cDNA-AFLP technique 75
Can the development and autolysis of lactic acid bacteria influence the cheese volatile fraction? The case of Grana Padano 73
Variabilità genetica microbica e stagionatura di un formaggio italiano dop: Lactobacillus rhamnosus e Parmigiano-Reggiano. 73
An integrated strategy to discover Lactobacillus casei group strains for their potential use as aromatic starters 72
AFLP technique as molecular typing of Streptococcus thermophilus strains 72
Impiego di LH-(RT) PCR per lo studio di popolazioni microbiche complesse 72
Evaluation of peptidase activities of Lactobacillus and Bifidobacterium after the growth in new and traditional proteinaceus hydrolizates 71
Evaluation of bacterial comunities belonging to natural whey starters by lenghth heterogeneity-PCR 70
Solid-state fermentation of Arthrospira platensis to implement new food products: evaluation of stabilization treatments and bacterial growth on the volatile fraction 68
In vitro metabolism of elderberry juice polyphenols by lactic acid bacteria 68
Application of lactic acid fermentation to elderberry juice: Changes in acidic and glucidic fractions 67
Biochemical profiles, RAPD-PCR and AFLP analysis for typing Lactobacillus plantarum isolated from raw vegetables and fruits material. 67
Production and recovery of volatile compounds from fermented fruit by-products with Lacticaseibacillus rhamnosus 67
Heterogeneity of Putative Surface Layer Proteins in Lactobacillus helveticus 66
The spxB gene as a target to identify Lactobacillus casei group species in cheese. 66
How new molecular approaches have contributed to shedding light on microbial dynamics in Parmigiano Reggiano cheese 66
A multi-sampling approach to evaluate an infrared surface treatment for reducing Listeria monocytogenes contamination on whole Gorgonzola cheese rinds 66
Molecular typing of Lactobacillus delbrueckii of dairy origin by RFLP of protein coding genes 65
Produzione di antimicrobici da scarti vegetali 65
Exploring the Potential of Lactic Acid Fermentation for the Recovery of Exhausted Vanilla Beans 65
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. 63
Biodiversity in Lactobacillus helveticus strains in natural whey starter used for Parmigiano Reggiano Cheese 62
Studio della vitalità e coltivabilità della popolazione microbica presente nei sieroinnesti naturali 62
Presenza e caratterizzazione genica dell’enzima glutammato deidrogenasi in Streptococcus thermophilus 62
Biochemical and molecular characterisation of surface layer proteins: efficient tools to study the ecological diversity of Lactobacillus helveticus (0245) 61
Antimicrobial and fermentation potential of Himanthalia elongata for food applications 61
Growth Promotion of Bifidobacterium Species by Poultry Bone and Meat Trimming Hydrolyzate. 60
Metabolic gene-targeted monitoring of non-starter lactic acid bacteria during cheese ripening 60
High-level adherence to a Mediterranean diet beneficially impacts the gut microbiota and associated metabolome. 60
Genotypic and phenotypic diversity of Lactobacillus delbrueckii subsp. lactis strains of dairy origin 59
Genotypic and phenotypic strain diversity of Lactobacillus delbrueckii subsp. lactis isolated from dairy products 59
Non proteolytic amminoacyl derivatives in Parmigiano Reggiano and other cheeses are produced by lactic acid bacteria 59
Bacterial composition, genotoxicity, and cytotoxicity of fecal samples from individuals consuming omnivorous or vegetarian diets 58
Solid state lactic acid fermentation: A strategy to improve wheat bran functionality 58
Evaluation of cell viability and bacterial composition of the Grana Padano whey starter ecosystem 58
Presence and genetic diversity of L. monocytogenes in blue veined cheese rinds 57
Phenotypic Diversity of Lactobacillus casei Group Isolates as a Selection Criterion for Use as Secondary Adjunct Starters 57
Peptidase activity in various species of dairy thermophilic lactobacilli 56
Effect of protein hydrolizates on growth kinetics and aminopeptidase activities of Lactobacillus 56
Natural whey starter cultures for Grana Padano and Parmigiano Reggiano cheeses: new approach to evaluate their microbial diversity (0248) 55
CHARACTERIZATION OF THE VOLATILE PROFILE OF FRUIT JUICES FERMENTED WITH LACTIC ACID BACTERIA 55
Development of lactic acid-fermented tomato products 55
Fermentation of Agri-Food Waste: A Promising Route for the Production of Aroma Compounds 55
Presenza di attività peptidasiche in formaggio Grana Padano e Parmigiano Reggiano e in lattobacilli termofili isolati dai rispettivi sieroinnesti naturali. 54
Microbial origin of non proteolytic aminoacyl derivatives in long ripened cheeses 54
Un sistema modello per prevedere l'attività amminopeptidasica dei batteri lattici durante la maturazione del Parmigiano Reggiano 53
Fluorescence microscopy for studing the viability of micro-organisms in natural whey starters 53
Variability of lactic acid production, chemical and microbiological characteristics in 24-hour Parmigiano Reggiano cheese 52
Antimicrobial biomasses from lactic acid fermentation of black soldier fly prepupae and related by-products 52
Survival Strategy and Metabolic Capabilities of NSLAB during Cheese Ripening 52
Diet influences the functions of the human intestinal microbiome 52
Vegetable By-Product Lacto-Fermentation as a New Source of Antimicrobial Compounds 50
From byproduct to resource: Fermented apple pomace as beer flavoring 50
The microbiota of Mozzarella di Bufala Campana PDO cheese: a study across the manufacturing process 49
Evoluzione della microflora lattica e delle attività aminopeptidasiche nella maturazione del Parmigiano Reggiano. 49
STS molecular marker for rapid screening of Lactobacillus casei group as secondary adjunct starter 49
Edible Seaweeds and Spirulina Extracts for Food Application: In Vitro and In Situ Evaluation of Antimicrobial Activity towards Foodborne Pathogenic Bacteria 49
Invited Review: Microbial evolution in raw milk, long-ripened cheeses produced using undefined natural whey starters 49
Nonstarter lactic acid bacteria volatilomes produced using cheese components 48
Molecular characterization Of the GDH gene in Streptococcus thermophilus: insight from bioinformatic and trascription analysis 48
Grana Padano cheese whey starters: Microbial composition and strain distribution. 47
Whey starter for Grana Padano Cheese: effect of technological parameters on viability and composition of the microbial community 47
First insight into the genome sequence analysis of the mouth-commensal Bifidobacterium dentium Bd1 46
Diversity and dynamic of lactic acid bacteria strains during aging of along ripened hard cheese produced from raw milk and undefined natural starter 44
"Evaluation of genetic polymorphism among Lactobacillus rhamnosus non-starter Parmigiano Reggiano cheese strains" 44
Survival Strategy and Metabolic Capabilities of NSLAB during Cheese Ripening 44
Orange peels: from by-product to resource through lactic acid fermentation 43
Survey on community and dynamics of lactic acid bacteria in Grana Padano cheese 42
AFLP protocol comparison for microbial diversity fingerprinting 41
Glutamate dehydrogenase characterization of Streptococcus thermophilus. 40
Functional properties of protein hydrolizate (FAP) from poultry by-products 40
Identification of dairy lactic acid bacteria based on the heterogeneity of the 16S-23S rDNA intergenic spacer region 39
The presence, genetic diversity and behaviour of Listeria monocytogenes in blue-veined cheese rinds during the shelf life 37
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) 37
Effect of protein hydrolizates on growth kinetics and aminopeptidase activities of some bifidobacterium species 37
New developments in the study of the microbiota of raw-milk, long-ripened cheeses by molecular methods: the case of Grana Padano and Parmigiano Reggiano 35
Influence of Processing Parameters and Natural Antimicrobial on Alicyclobacillus acidoterrestris and Clostridium pasteurianum Using Response Surface Methodology 35
Pseudomonas fluorescens and Escherichia coli in Fresh Mozzarella Cheese: Effect of Cellobiose Oxidase on Microbiological Stability during Refrigerated Shelf Life 34
Totale 6.320
Categoria #
all - tutte 20.880
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 20.880


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/2019166 0 0 0 0 0 0 0 0 32 6 120 8
2019/20201.282 178 173 51 27 83 207 134 39 140 131 28 91
2020/2021760 8 61 49 31 56 69 66 41 142 91 63 83
2021/2022641 40 52 14 37 25 20 70 67 46 44 54 172
2022/20232.362 227 246 123 180 212 226 40 153 799 27 85 44
2023/2024698 70 88 36 48 83 173 89 80 31 0 0 0
Totale 6.567