IRIS
LAZZI, Camilla
 Distribuzione geografica
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Continente #
NA - Nord America 6.345
AS - Asia 5.301
EU - Europa 3.852
SA - Sud America 763
AF - Africa 283
OC - Oceania 7
Continente sconosciuto - Info sul continente non disponibili 5
Totale 16.556
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Nazione #
US - Stati Uniti d'America 6.125
SG - Singapore 1.829
CN - Cina 1.388
IT - Italia 1.060
VN - Vietnam 838
IE - Irlanda 594
BR - Brasile 580
SE - Svezia 432
FI - Finlandia 384
HK - Hong Kong 380
DE - Germania 373
BD - Bangladesh 233
FR - Francia 196
ZA - Sudafrica 179
UA - Ucraina 167
NL - Olanda 150
CA - Canada 138
TR - Turchia 133
GB - Regno Unito 127
IN - India 106
RU - Federazione Russa 96
AR - Argentina 73
KR - Corea 70
MX - Messico 51
AT - Austria 49
BE - Belgio 44
PL - Polonia 43
ES - Italia 42
ID - Indonesia 40
JP - Giappone 33
PH - Filippine 32
IQ - Iraq 30
EC - Ecuador 29
PK - Pakistan 28
CI - Costa d'Avorio 25
VE - Venezuela 24
CZ - Repubblica Ceca 23
TH - Thailandia 22
MA - Marocco 19
IR - Iran 17
UZ - Uzbekistan 14
CO - Colombia 13
KE - Kenya 13
LT - Lituania 13
PY - Paraguay 13
EG - Egitto 12
DZ - Algeria 11
PT - Portogallo 11
SA - Arabia Saudita 11
CL - Cile 10
LB - Libano 10
RO - Romania 10
IL - Israele 9
MY - Malesia 9
PE - Perù 9
TW - Taiwan 9
AE - Emirati Arabi Uniti 8
AZ - Azerbaigian 8
JO - Giordania 8
AU - Australia 7
DO - Repubblica Dominicana 7
TN - Tunisia 7
UY - Uruguay 7
AL - Albania 6
NP - Nepal 6
CR - Costa Rica 5
GR - Grecia 5
KG - Kirghizistan 5
KZ - Kazakistan 5
BG - Bulgaria 4
CH - Svizzera 4
ET - Etiopia 4
EU - Europa 4
HU - Ungheria 4
NG - Nigeria 4
RS - Serbia 4
AM - Armenia 3
BH - Bahrain 3
BO - Bolivia 3
GE - Georgia 3
JM - Giamaica 3
LV - Lettonia 3
PR - Porto Rico 3
BB - Barbados 2
CY - Cipro 2
GT - Guatemala 2
GY - Guiana 2
HR - Croazia 2
NI - Nicaragua 2
NO - Norvegia 2
OM - Oman 2
SK - Slovacchia (Repubblica Slovacca) 2
SN - Senegal 2
TT - Trinidad e Tobago 2
AO - Angola 1
AW - Aruba 1
BN - Brunei Darussalam 1
BY - Bielorussia 1
CV - Capo Verde 1
GH - Ghana 1
Totale 16.540
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Città #
Singapore 956
Ashburn 933
Chandler 587
Dublin 583
San Jose 573
Santa Clara 423
Hong Kong 358
Beijing 329
Ann Arbor 326
Dallas 270
Ho Chi Minh City 241
Jacksonville 206
Hanoi 202
Boardman 200
Parma 196
Johannesburg 168
Dearborn 167
Los Angeles 143
New York 140
Shanghai 132
Munich 123
Council Bluffs 114
Nanjing 112
Lauterbourg 105
Princeton 105
Izmir 98
Hefei 91
Bologna 82
Wilmington 77
Milan 75
São Paulo 66
Seoul 63
San Mateo 56
Buffalo 55
Bremen 53
Chicago 52
Columbus 51
Toronto 51
Rome 45
Helsinki 44
Ottawa 44
Moscow 41
Brussels 37
Nanchang 37
Vienna 37
Woodbridge 37
Guangzhou 35
Warsaw 35
Jinan 34
Da Nang 33
Kunming 33
Shenyang 33
Hillsboro 30
Des Moines 28
Modena 28
The Dalles 27
Dong Ket 26
Haiphong 26
Seattle 26
Frankfurt am Main 25
Tokyo 25
Jakarta 24
Redmond 24
Abidjan 23
Hebei 22
Atlanta 21
Changsha 21
London 21
Marseille 21
Montreal 21
Denver 20
Rio de Janeiro 19
Houston 18
Orem 18
Chennai 17
Norwalk 17
Tianjin 17
Pune 15
Redwood City 15
Brooklyn 14
Nuremberg 14
Phoenix 14
Belo Horizonte 13
Fidenza 12
Jiaxing 12
Kocaeli 12
Poplar 12
Tashkent 12
Baghdad 11
Boston 11
Hangzhou 11
Mumbai 11
Naples 11
Osasco 11
Quito 11
Turku 11
Biên Hòa 10
Curitiba 10
Florianópolis 10
Hải Dương 10
Totale 9.925
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Nome #
Identification and first characterization of DinJ-YafQ toxin-antitoxin systems in Lactobacillus species of biotechnological interest 251
Expression of DinJ-YafQ System of Lactobacillus casei Group Strains in Response to Food Processing Stresses 245
Dynamics of a natural bacterial community under technological and environ-mental pressures: the case of natural whey starter for Parmigiano Reggiano cheese 238
The microbiota of Mozzarella di Bufala Campana PDO cheese: a study across the manufacturing process 214
Functional characterization of the type I toxin Lpt from Lactobacillus rhamnosus by fluorescence and atomic force microscopy 208
An integrated strategy to discover Lactobacillus casei group strains for their potential use as aromatic starters 205
Volatile profile of elderberry juice: Effect of lactic acid fermentation using L. plantarum, L. rhamnosus and L. casei strains 203
The influence of viable cells and cell-free extracts of lactobacillus casei on volatile compounds and polyphenolic profile of elderberry juice 203
Effect of fermentation with single and co-culture of lactic acid bacteria on okara: evaluation of bioactive compounds and volatile profile 202
Clean and green: an innovative antimicrobial from tomato by-products tackles contamination in canned tomatoes 200
Genome sequencing of five Lacticaseibacillus strains and analysis of type I and II toxin-antitoxin system distribution 196
A critical review of intrinsic and extrinsic antimicrobial properties of insects 191
Attività aminopeptidasica in Streptococcus thermophilus 184
Antimicrobial Activity of Fermented Vegetable Byproduct Extracts for Food Applications 183
Use of Dairy and Plant-Derived Lactobacilli as Starters for Cherry Juice Fermentation 182
Fermentation of Agri-Food Waste: A Promising Route for the Production of Aroma Compounds 181
Bifidogenic activities of protein hydrolizate (FAP) from poultry by-products 180
Service temperature preservation approach for food safety: Microbiological evaluation of ready meals 180
Antimicrobial biomasses from lactic acid fermentation of black soldier fly prepupae and related by-products 178
Toward the identification of a type i toxin-antitoxin system in the plasmid DNA of dairy Lactobacillus rhamnosus 177
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. 169
Changes in Soil Microbiome Composition and Tomato Plant’s Physiological Response to Water Deficit and Excess 167
Microbiological contamination of ready to eat algae and evaluation of Bacillus cereus behavior by microbiological challenge test 167
In vitro metabolism of elderberry juice polyphenols by lactic acid bacteria 166
Cutting procedures might be responsible for Listeria monocytogenes contamination of foods: The case of Gorgonzola cheese 165
Can the development and autolysis of lactic acid bacteria influence the cheese volatile fraction? The case of Grana Padano 165
Application of AFLP fingerprint analysis for studying the biodiversity ofStreptococcus thermophilus 164
Metabolic gene-targeted monitoring of non-starter lactic acid bacteria during cheese ripening 161
A multi-sampling approach to evaluate an infrared surface treatment for reducing Listeria monocytogenes contamination on whole Gorgonzola cheese rinds 161
AFLP technique as molecular typing of Streptococcus thermophilus strains 158
Application of lactic acid fermentation to elderberry juice: Changes in acidic and glucidic fractions 158
Antimicrobial and fermentation potential of Himanthalia elongata for food applications 158
How new molecular approaches have contributed to shedding light on microbial dynamics in Parmigiano Reggiano cheese 158
Produzione di antimicrobici da scarti vegetali 158
Exploitation of Impedometric Analysis and Fluorescence Microscopy: Assessment of Alicyclobacillus acidoterrestris Life Cycle and Innovative Inactivation Strategy 156
Biochemical profiles, RAPD-PCR and AFLP analysis for typing Lactobacillus plantarum isolated from raw vegetables and fruits material. 156
Phenotypic Diversity of Lactobacillus casei Group Isolates as a Selection Criterion for Use as Secondary Adjunct Starters 154
Bacterial composition, genotoxicity, and cytotoxicity of fecal samples from individuals consuming omnivorous or vegetarian diets 153
Transcriptional responses of cDNA-AFLP of Lactobacillus rhamnosus growing in cheese-like medium by a novel cDNA-AFLP technique 152
Exploring the Potential of Lactic Acid Fermentation for the Recovery of Exhausted Vanilla Beans 152
Whey starter for Grana Padano Cheese: effect of technological parameters on viability and composition of the microbial community 151
Growth promotion of Bifidobacterium and Lactobacillus species by proteinaceous hydrolysates derived from poultry processing leftovers 151
Variabilità genetica microbica e stagionatura di un formaggio italiano dop: Lactobacillus rhamnosus e Parmigiano-Reggiano. 149
cDNA-amplified fragment length polymorphism to study the transcriptional responses of Lactobacillus rhamnosus growing in cheese-like medium 148
Production and recovery of volatile compounds from fermented fruit by-products with Lacticaseibacillus rhamnosus 148
Impiego di LH-(RT) PCR per lo studio di popolazioni microbiche complesse 147
Evaluation of peptidase activities of Lactobacillus and Bifidobacterium after the growth in new and traditional proteinaceus hydrolizates 144
Biodiversity in Lactobacillus helveticus strains in natural whey starter used for Parmigiano Reggiano Cheese 143
Solid state lactic acid fermentation: A strategy to improve wheat bran functionality 141
From byproduct to resource: Fermented apple pomace as beer flavoring 140
Effect of Biochar and Wood Distillate on Vegeto-Productive Performances of Tomato (Solanum lycopersicum L.) Plants, var. Solarino, Grown in Soilless Conditions 139
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. 139
Variability of lactic acid production, chemical and microbiological characteristics in 24-hour Parmigiano Reggiano cheese 139
Studio della vitalità e coltivabilità della popolazione microbica presente nei sieroinnesti naturali 139
Influence of Processing Parameters and Natural Antimicrobial on Alicyclobacillus acidoterrestris and Clostridium pasteurianum Using Response Surface Methodology 139
Development of lactic acid-fermented tomato products 138
Evaluation of cell viability and bacterial composition of the Grana Padano whey starter ecosystem 138
Assessment of Fermented Kiwifruit on Morpho‐Physiological and Productive Performances of Fragaria spp Plants, Grown Under Hydroponic Conditions 137
Evaluation of bacterial comunities belonging to natural whey starters by lenghth heterogeneity-PCR 137
Biochemical and molecular characterisation of surface layer proteins: efficient tools to study the ecological diversity of Lactobacillus helveticus (0245) 137
Survival Strategy and Metabolic Capabilities of NSLAB during Cheese Ripening 137
AFLP protocol comparison for microbial diversity fingerprinting 137
Design of experiment approach to boost volatile production from kiwi byproducts 135
Non proteolytic amminoacyl derivatives in Parmigiano Reggiano and other cheeses are produced by lactic acid bacteria 134
Effect of protein hydrolizates on growth kinetics and aminopeptidase activities of Lactobacillus 132
Survey on community and dynamics of lactic acid bacteria in Grana Padano cheese 131
The spxB gene as a target to identify Lactobacillus casei group species in cheese. 131
Solid-state fermentation of Arthrospira platensis to implement new food products: evaluation of stabilization treatments and bacterial growth on the volatile fraction 131
"Evaluation of genetic polymorphism among Lactobacillus rhamnosus non-starter Parmigiano Reggiano cheese strains" 129
Microbial origin of non proteolytic aminoacyl derivatives in long ripened cheeses 128
Presence and genetic diversity of L. monocytogenes in blue veined cheese rinds 127
Fermentation of orange pomace: Impact on essential oil composition and antimicrobial activity 126
Nonstarter lactic acid bacteria volatilomes produced using cheese components 125
Pseudomonas fluorescens and Escherichia coli in Fresh Mozzarella Cheese: Effect of Cellobiose Oxidase on Microbiological Stability during Refrigerated Shelf Life 124
Growth Promotion of Bifidobacterium Species by Poultry Bone and Meat Trimming Hydrolyzate. 124
Comparison of glutamate dehydrogenases genes of L.lactis, Lb.plantarum and S.thermophilus and their impact on amino acid catabolism 123
STS molecular marker for rapid screening of Lactobacillus casei group as secondary adjunct starter 123
Presenza e caratterizzazione genica dell’enzima glutammato deidrogenasi in Streptococcus thermophilus 121
Vegetable By-Product Lacto-Fermentation as a New Source of Antimicrobial Compounds 120
Dynamic changes in molecular composition of black soldier fly prepupae and derived biomasses with microbial fermentation 119
Genotypic and phenotypic diversity of Lactobacillus delbrueckii subsp. lactis strains of dairy origin 119
Diversity and dynamic of lactic acid bacteria strains during aging of along ripened hard cheese produced from raw milk and undefined natural starter 118
Opuntia cladodes fermentation: an insight into antimicrobial activity and volatile profile 116
Heterogeneity of Putative Surface Layer Proteins in Lactobacillus helveticus 116
Presenza di attività peptidasiche in formaggio Grana Padano e Parmigiano Reggiano e in lattobacilli termofili isolati dai rispettivi sieroinnesti naturali. 116
Edible Seaweeds and Spirulina Extracts for Food Application: In Vitro and In Situ Evaluation of Antimicrobial Activity towards Foodborne Pathogenic Bacteria 114
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) 113
Fluorescence microscopy for studing the viability of micro-organisms in natural whey starters 113
Orange peels: from by-product to resource through lactic acid fermentation 111
Natural whey starter cultures for Grana Padano and Parmigiano Reggiano cheeses: new approach to evaluate their microbial diversity (0248) 110
Survival Strategy and Metabolic Capabilities of NSLAB during Cheese Ripening 109
Peptidase activity in various species of dairy thermophilic lactobacilli 108
Molecular characterization Of the GDH gene in Streptococcus thermophilus: insight from bioinformatic and trascription analysis 108
Un sistema modello per prevedere l'attività amminopeptidasica dei batteri lattici durante la maturazione del Parmigiano Reggiano 107
Evoluzione della microflora lattica e delle attività aminopeptidasiche nella maturazione del Parmigiano Reggiano. 106
First insight into the genome sequence analysis of the mouth-commensal Bifidobacterium dentium Bd1 106
High-level adherence to a Mediterranean diet beneficially impacts the gut microbiota and associated metabolome. 106
Molecular typing of Lactobacillus delbrueckii of dairy origin by RFLP of protein coding genes 105
Natural antimicrobials: a reservoir to contrast Listeria monocytogenes 104
Diet influences the functions of the human intestinal microbiome 104
Totale 14.809
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Categoria #
all - tutte 56.512
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 56.512
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/202183 0 0 0 0 0 0 0 0 0 0 0 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
2025/20267.006 741 518 829 601 932 406 737 218 801 564 430 229
Totale 16.771