IRIS
LAZZI, Camilla
 Distribuzione geografica
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Continente #
NA - Nord America 2.873
EU - Europa 2.570
AS - Asia 1.093
SA - Sud America 29
AF - Africa 27
Continente sconosciuto - Info sul continente non disponibili 4
OC - Oceania 3
Totale 6.599
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Nazione #
US - Stati Uniti d'America 2.795
CN - Cina 770
IT - Italia 613
IE - Irlanda 589
SE - Svezia 422
FI - Finlandia 365
DE - Germania 207
UA - Ucraina 154
TR - Turchia 112
SG - Singapore 107
CA - Canada 74
GB - Regno Unito 51
IN - India 40
AT - Austria 36
BE - Belgio 32
FR - Francia 29
VN - Vietnam 26
BR - Brasile 23
CI - Costa d'Avorio 23
CZ - Repubblica Ceca 20
NL - Olanda 11
ES - Italia 9
PH - Filippine 8
RU - Federazione Russa 8
PL - Polonia 6
EU - Europa 4
HU - Ungheria 4
IR - Iran 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
KR - Corea 2
MX - Messico 2
PT - Portogallo 2
TH - Thailandia 2
BG - Bulgaria 1
CH - Svizzera 1
DZ - Algeria 1
EG - Egitto 1
GL - Groenlandia 1
KE - Kenya 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 6.599
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Città #
Chandler 587
Dublin 579
Ann Arbor 326
Jacksonville 204
Ashburn 190
Dearborn 167
Beijing 163
Shanghai 126
Parma 125
Nanjing 109
Princeton 105
Izmir 98
Wilmington 76
Boardman 59
New York 57
San Mateo 56
Bremen 53
Singapore 51
Milan 42
Bologna 37
Nanchang 37
Ottawa 37
Woodbridge 37
Helsinki 36
Jinan 33
Shenyang 33
Vienna 33
Kunming 32
Brussels 31
Chicago 31
Toronto 31
Los Angeles 29
Rome 29
Des Moines 28
Dong Ket 26
Guangzhou 25
Redmond 23
Hebei 22
Hefei 22
Abidjan 21
Seattle 20
Norwalk 17
Redwood City 15
Pune 14
Changsha 13
Jiaxing 12
Kocaeli 12
Tianjin 12
Inveruno 10
Medesano 10
Concorezzo 9
Dallas 9
Fremont 9
Piacenza 9
Terni 9
Brno 8
Hangzhou 8
Padova 8
San Felice Sul Panaro 8
Auburn Hills 7
Ceppaloni 7
Falls Church 7
Florianópolis 7
Haikou 7
Houston 7
Monreale 7
Sesto San Giovanni 7
São Paulo 7
Taizhou 7
Zhengzhou 7
Fairfield 6
Fidenza 6
Frankfurt am Main 6
Fuzhou 6
Napoli 6
Rockville 6
Subiaco 6
Lanzhou 5
Osasco 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
Chengdu 3
Córdoba 3
Esslingen am Neckar 3
Falkenstein 3
Finale Emilia 3
Totale 4.228
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Nome #
Expression of DinJ-YafQ System of Lactobacillus casei Group Strains in Response to Food Processing Stresses 139
Identification and first characterization of DinJ-YafQ toxin-antitoxin systems in Lactobacillus species of biotechnological interest 129
Dynamics of a natural bacterial community under technological and environ-mental pressures: the case of natural whey starter for Parmigiano Reggiano cheese 108
Effect of fermentation with single and co-culture of lactic acid bacteria on okara: evaluation of bioactive compounds and volatile profile 107
Functional characterization of the type I toxin Lpt from Lactobacillus rhamnosus by fluorescence and atomic force microscopy 104
The influence of viable cells and cell-free extracts of lactobacillus casei on volatile compounds and polyphenolic profile of elderberry juice 94
Attività aminopeptidasica in Streptococcus thermophilus 92
Microbiological contamination of ready to eat algae and evaluation of Bacillus cereus behavior by microbiological challenge test 90
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
Volatile profile of elderberry juice: Effect of lactic acid fermentation using L. plantarum, L. rhamnosus and L. casei strains 85
Genome sequencing of five Lacticaseibacillus strains and analysis of type I and II toxin-antitoxin system distribution 85
Bifidogenic activities of protein hydrolizate (FAP) from poultry by-products 84
Comparison of glutamate dehydrogenases genes of L.lactis, Lb.plantarum and S.thermophilus and their impact on amino acid catabolism 84
Toward the identification of a type i toxin-antitoxin system in the plasmid DNA of dairy Lactobacillus rhamnosus 84
A critical review of intrinsic and extrinsic antimicrobial properties of insects 83
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. 82
Application of AFLP fingerprint analysis for studying the biodiversity ofStreptococcus thermophilus 81
Growth promotion of Bifidobacterium and Lactobacillus species by proteinaceous hydrolysates derived from poultry processing leftovers 79
An integrated strategy to discover Lactobacillus casei group strains for their potential use as aromatic starters 78
Variabilità genetica microbica e stagionatura di un formaggio italiano dop: Lactobacillus rhamnosus e Parmigiano-Reggiano. 78
Antimicrobial Activity of Fermented Vegetable Byproduct Extracts for Food Applications 77
cDNA-amplified fragment length polymorphism to study the transcriptional responses of Lactobacillus rhamnosus growing in cheese-like medium 76
Cutting procedures might be responsible for Listeria monocytogenes contamination of foods: The case of Gorgonzola cheese 76
AFLP technique as molecular typing of Streptococcus thermophilus strains 76
Transcriptional responses of cDNA-AFLP of Lactobacillus rhamnosus growing in cheese-like medium by a novel cDNA-AFLP technique 76
Application of lactic acid fermentation to elderberry juice: Changes in acidic and glucidic fractions 74
The microbiota of Mozzarella di Bufala Campana PDO cheese: a study across the manufacturing process 73
Evaluation of peptidase activities of Lactobacillus and Bifidobacterium after the growth in new and traditional proteinaceus hydrolizates 72
Can the development and autolysis of lactic acid bacteria influence the cheese volatile fraction? The case of Grana Padano 72
Evaluation of bacterial comunities belonging to natural whey starters by lenghth heterogeneity-PCR 71
A multi-sampling approach to evaluate an infrared surface treatment for reducing Listeria monocytogenes contamination on whole Gorgonzola cheese rinds 70
Impiego di LH-(RT) PCR per lo studio di popolazioni microbiche complesse 70
In vitro metabolism of elderberry juice polyphenols by lactic acid bacteria 70
Production and recovery of volatile compounds from fermented fruit by-products with Lacticaseibacillus rhamnosus 70
Solid-state fermentation of Arthrospira platensis to implement new food products: evaluation of stabilization treatments and bacterial growth on the volatile fraction 69
Studio della vitalità e coltivabilità della popolazione microbica presente nei sieroinnesti naturali 68
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. 67
Produzione di antimicrobici da scarti vegetali 67
Molecular typing of Lactobacillus delbrueckii of dairy origin by RFLP of protein coding genes 66
The spxB gene as a target to identify Lactobacillus casei group species in cheese. 66
Biochemical profiles, RAPD-PCR and AFLP analysis for typing Lactobacillus plantarum isolated from raw vegetables and fruits material. 66
Exploring the Potential of Lactic Acid Fermentation for the Recovery of Exhausted Vanilla Beans 66
Biodiversity in Lactobacillus helveticus strains in natural whey starter used for Parmigiano Reggiano Cheese 65
Fermentation of Agri-Food Waste: A Promising Route for the Production of Aroma Compounds 65
How new molecular approaches have contributed to shedding light on microbial dynamics in Parmigiano Reggiano cheese 65
Heterogeneity of Putative Surface Layer Proteins in Lactobacillus helveticus 64
Biochemical and molecular characterisation of surface layer proteins: efficient tools to study the ecological diversity of Lactobacillus helveticus (0245) 63
Non proteolytic amminoacyl derivatives in Parmigiano Reggiano and other cheeses are produced by lactic acid bacteria 63
Presence and genetic diversity of L. monocytogenes in blue veined cheese rinds 62
Metabolic gene-targeted monitoring of non-starter lactic acid bacteria during cheese ripening 62
Antimicrobial and fermentation potential of Himanthalia elongata for food applications 62
Presenza e caratterizzazione genica dell’enzima glutammato deidrogenasi in Streptococcus thermophilus 62
Bacterial composition, genotoxicity, and cytotoxicity of fecal samples from individuals consuming omnivorous or vegetarian diets 61
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
Solid state lactic acid fermentation: A strategy to improve wheat bran functionality 59
Evaluation of cell viability and bacterial composition of the Grana Padano whey starter ecosystem 59
Genotypic and phenotypic strain diversity of Lactobacillus delbrueckii subsp. lactis isolated from dairy products 58
Growth Promotion of Bifidobacterium Species by Poultry Bone and Meat Trimming Hydrolyzate. 58
Microbial origin of non proteolytic aminoacyl derivatives in long ripened cheeses 58
Phenotypic Diversity of Lactobacillus casei Group Isolates as a Selection Criterion for Use as Secondary Adjunct Starters 58
Development of lactic acid-fermented tomato products 58
Natural whey starter cultures for Grana Padano and Parmigiano Reggiano cheeses: new approach to evaluate their microbial diversity (0248) 57
Effect of protein hydrolizates on growth kinetics and aminopeptidase activities of Lactobacillus 57
Peptidase activity in various species of dairy thermophilic lactobacilli 56
Variability of lactic acid production, chemical and microbiological characteristics in 24-hour Parmigiano Reggiano cheese 56
Antimicrobial biomasses from lactic acid fermentation of black soldier fly prepupae and related by-products 56
Evoluzione della microflora lattica e delle attività aminopeptidasiche nella maturazione del Parmigiano Reggiano. 54
CHARACTERIZATION OF THE VOLATILE PROFILE OF FRUIT JUICES FERMENTED WITH LACTIC ACID BACTERIA 54
Fluorescence microscopy for studing the viability of micro-organisms in natural whey starters 54
Survival Strategy and Metabolic Capabilities of NSLAB during Cheese Ripening 54
Presenza di attività peptidasiche in formaggio Grana Padano e Parmigiano Reggiano e in lattobacilli termofili isolati dai rispettivi sieroinnesti naturali. 53
Un sistema modello per prevedere l'attività amminopeptidasica dei batteri lattici durante la maturazione del Parmigiano Reggiano 52
Edible Seaweeds and Spirulina Extracts for Food Application: In Vitro and In Situ Evaluation of Antimicrobial Activity towards Foodborne Pathogenic Bacteria 52
From byproduct to resource: Fermented apple pomace as beer flavoring 52
Diet influences the functions of the human intestinal microbiome 52
Nonstarter lactic acid bacteria volatilomes produced using cheese components 51
STS molecular marker for rapid screening of Lactobacillus casei group as secondary adjunct starter 51
Vegetable By-Product Lacto-Fermentation as a New Source of Antimicrobial Compounds 50
Molecular characterization Of the GDH gene in Streptococcus thermophilus: insight from bioinformatic and trascription analysis 49
Whey starter for Grana Padano Cheese: effect of technological parameters on viability and composition of the microbial community 49
Invited Review: Microbial evolution in raw milk, long-ripened cheeses produced using undefined natural whey starters 49
Grana Padano cheese whey starters: Microbial composition and strain distribution. 47
"Evaluation of genetic polymorphism among Lactobacillus rhamnosus non-starter Parmigiano Reggiano cheese strains" 47
First insight into the genome sequence analysis of the mouth-commensal Bifidobacterium dentium Bd1 46
Survival Strategy and Metabolic Capabilities of NSLAB during Cheese Ripening 46
AFLP protocol comparison for microbial diversity fingerprinting 46
Survey on community and dynamics of lactic acid bacteria in Grana Padano cheese 44
Diversity and dynamic of lactic acid bacteria strains during aging of along ripened hard cheese produced from raw milk and undefined natural starter 44
Orange peels: from by-product to resource through lactic acid fermentation 43
Functional properties of protein hydrolizate (FAP) from poultry by-products 42
Identification of dairy lactic acid bacteria based on the heterogeneity of the 16S-23S rDNA intergenic spacer region 42
Glutamate dehydrogenase characterization of Streptococcus thermophilus. 41
Influence of Processing Parameters and Natural Antimicrobial on Alicyclobacillus acidoterrestris and Clostridium pasteurianum Using Response Surface Methodology 41
Pseudomonas fluorescens and Escherichia coli in Fresh Mozzarella Cheese: Effect of Cellobiose Oxidase on Microbiological Stability during Refrigerated Shelf Life 40
The presence, genetic diversity and behaviour of Listeria monocytogenes in blue-veined cheese rinds during the shelf life 40
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) 38
Effect of protein hydrolizates on growth kinetics and aminopeptidase activities of some bifidobacterium species 38
Dynamic changes in molecular composition of black soldier fly prepupae and derived biomasses with microbial fermentation 36
Totale 6.498
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Categoria #
all - tutte 25.669
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 25.669
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20201.104 0 173 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
2022/20232.215 227 246 123 180 212 226 28 147 702 20 72 32
2023/2024943 59 82 35 39 79 173 89 80 31 44 85 147
2024/2025117 92 25 0 0 0 0 0 0 0 0 0 0
Totale 6.782