IRIS
LAZZI, Camilla
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
NA - Nord America 5.922
AS - Asia 5.109
EU - Europa 3.715
SA - Sud America 763
AF - Africa 283
OC - Oceania 7
Continente sconosciuto - Info sul continente non disponibili 5
Totale 15.804
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 5.723
SG - Singapore 1.824
CN - Cina 1.384
IT - Italia 927
VN - Vietnam 838
IE - Irlanda 594
BR - Brasile 580
SE - Svezia 432
FI - Finlandia 384
HK - Hong Kong 380
DE - Germania 373
FR - Francia 196
ZA - Sudafrica 179
UA - Ucraina 167
NL - Olanda 149
TR - Turchia 133
GB - Regno Unito 125
CA - Canada 123
IN - India 105
RU - Federazione Russa 96
AR - Argentina 73
KR - Corea 70
BD - Bangladesh 53
MX - Messico 51
AT - Austria 49
BE - Belgio 44
ES - Italia 42
PL - Polonia 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
PE - Perù 9
TW - Taiwan 9
AE - Emirati Arabi Uniti 8
AZ - Azerbaigian 8
JO - Giordania 8
AU - Australia 7
DO - Repubblica Dominicana 7
MY - Malesia 7
TN - Tunisia 7
UY - Uruguay 7
AL - Albania 6
NP - Nepal 6
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
CR - Costa Rica 3
GE - Georgia 3
JM - Giamaica 3
LV - Lettonia 3
BB - Barbados 2
CY - Cipro 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
GL - Groenlandia 1
GT - Guatemala 1
Totale 15.789
Salva come PNG Salva come JPEG
Città #
Singapore 956
Ashburn 912
Chandler 587
Dublin 583
San Jose 461
Santa Clara 401
Hong Kong 358
Beijing 327
Ann Arbor 326
Dallas 262
Ho Chi Minh City 241
Jacksonville 205
Hanoi 202
Boardman 194
Parma 192
Johannesburg 168
Dearborn 167
Shanghai 132
Los Angeles 130
Munich 123
Nanjing 112
Lauterbourg 105
Princeton 105
Izmir 98
New York 97
Council Bluffs 91
Hefei 91
Bologna 79
Wilmington 77
Milan 73
São Paulo 66
Seoul 63
San Mateo 56
Bremen 53
Columbus 51
Chicago 47
Helsinki 44
Ottawa 44
Toronto 43
Moscow 41
Buffalo 40
Brussels 37
Nanchang 37
Vienna 37
Woodbridge 37
Guangzhou 35
Warsaw 35
Jinan 34
Rome 34
Da Nang 33
Kunming 33
Shenyang 33
Des Moines 28
The Dalles 27
Dong Ket 26
Haiphong 26
Frankfurt am Main 25
Seattle 25
Tokyo 25
Jakarta 24
Redmond 24
Abidjan 23
Modena 23
Hebei 22
Changsha 21
London 21
Marseille 21
Atlanta 19
Rio de Janeiro 19
Denver 18
Montreal 18
Chennai 17
Norwalk 17
Tianjin 17
Houston 15
Orem 15
Pune 15
Redwood City 15
Brooklyn 14
Nuremberg 14
Belo Horizonte 13
Jiaxing 12
Kocaeli 12
Phoenix 12
Poplar 12
Tashkent 12
Baghdad 11
Boston 11
Hangzhou 11
Mumbai 11
Osasco 11
Quito 11
Turku 11
Biên Hòa 10
Curitiba 10
Florianópolis 10
Hải Dương 10
Inveruno 10
Iseo 10
Medesano 10
Totale 9.582
Salva come PNG Salva come JPEG
Nome #
Identification and first characterization of DinJ-YafQ toxin-antitoxin systems in Lactobacillus species of biotechnological interest 248
Expression of DinJ-YafQ System of Lactobacillus casei Group Strains in Response to Food Processing Stresses 242
Dynamics of a natural bacterial community under technological and environ-mental pressures: the case of natural whey starter for Parmigiano Reggiano cheese 225
The microbiota of Mozzarella di Bufala Campana PDO cheese: a study across the manufacturing process 209
Functional characterization of the type I toxin Lpt from Lactobacillus rhamnosus by fluorescence and atomic force microscopy 204
Effect of fermentation with single and co-culture of lactic acid bacteria on okara: evaluation of bioactive compounds and volatile profile 198
Genome sequencing of five Lacticaseibacillus strains and analysis of type I and II toxin-antitoxin system distribution 193
A critical review of intrinsic and extrinsic antimicrobial properties of insects 190
An integrated strategy to discover Lactobacillus casei group strains for their potential use as aromatic starters 186
Attività aminopeptidasica in Streptococcus thermophilus 182
Antimicrobial Activity of Fermented Vegetable Byproduct Extracts for Food Applications 180
Bifidogenic activities of protein hydrolizate (FAP) from poultry by-products 178
Service temperature preservation approach for food safety: Microbiological evaluation of ready meals 178
Fermentation of Agri-Food Waste: A Promising Route for the Production of Aroma Compounds 177
Use of Dairy and Plant-Derived Lactobacilli as Starters for Cherry Juice Fermentation 176
Toward the identification of a type i toxin-antitoxin system in the plasmid DNA of dairy Lactobacillus rhamnosus 175
Clean and green: an innovative antimicrobial from tomato by-products tackles contamination in canned tomatoes 171
Microbiological contamination of ready to eat algae and evaluation of Bacillus cereus behavior by microbiological challenge test 167
Volatile profile of elderberry juice: Effect of lactic acid fermentation using L. plantarum, L. rhamnosus and L. casei strains 164
Changes in Soil Microbiome Composition and Tomato Plant’s Physiological Response to Water Deficit and Excess 163
Application of AFLP fingerprint analysis for studying the biodiversity ofStreptococcus thermophilus 162
The influence of viable cells and cell-free extracts of lactobacillus casei on volatile compounds and polyphenolic profile of elderberry juice 162
Cutting procedures might be responsible for Listeria monocytogenes contamination of foods: The case of Gorgonzola cheese 159
Can the development and autolysis of lactic acid bacteria influence the cheese volatile fraction? The case of Grana Padano 158
Antimicrobial and fermentation potential of Himanthalia elongata for food applications 157
Produzione di antimicrobici da scarti vegetali 157
AFLP technique as molecular typing of Streptococcus thermophilus strains 156
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. 155
How new molecular approaches have contributed to shedding light on microbial dynamics in Parmigiano Reggiano cheese 155
Biochemical profiles, RAPD-PCR and AFLP analysis for typing Lactobacillus plantarum isolated from raw vegetables and fruits material. 154
Metabolic gene-targeted monitoring of non-starter lactic acid bacteria during cheese ripening 153
Application of lactic acid fermentation to elderberry juice: Changes in acidic and glucidic fractions 152
Phenotypic Diversity of Lactobacillus casei Group Isolates as a Selection Criterion for Use as Secondary Adjunct Starters 150
Antimicrobial biomasses from lactic acid fermentation of black soldier fly prepupae and related by-products 150
A multi-sampling approach to evaluate an infrared surface treatment for reducing Listeria monocytogenes contamination on whole Gorgonzola cheese rinds 150
Growth promotion of Bifidobacterium and Lactobacillus species by proteinaceous hydrolysates derived from poultry processing leftovers 149
Transcriptional responses of cDNA-AFLP of Lactobacillus rhamnosus growing in cheese-like medium by a novel cDNA-AFLP technique 149
Variabilità genetica microbica e stagionatura di un formaggio italiano dop: Lactobacillus rhamnosus e Parmigiano-Reggiano. 149
Exploring the Potential of Lactic Acid Fermentation for the Recovery of Exhausted Vanilla Beans 149
Production and recovery of volatile compounds from fermented fruit by-products with Lacticaseibacillus rhamnosus 148
Exploitation of Impedometric Analysis and Fluorescence Microscopy: Assessment of Alicyclobacillus acidoterrestris Life Cycle and Innovative Inactivation Strategy 146
cDNA-amplified fragment length polymorphism to study the transcriptional responses of Lactobacillus rhamnosus growing in cheese-like medium 146
In vitro metabolism of elderberry juice polyphenols by lactic acid bacteria 146
Bacterial composition, genotoxicity, and cytotoxicity of fecal samples from individuals consuming omnivorous or vegetarian diets 145
Impiego di LH-(RT) PCR per lo studio di popolazioni microbiche complesse 145
Biodiversity in Lactobacillus helveticus strains in natural whey starter used for Parmigiano Reggiano Cheese 142
Evaluation of peptidase activities of Lactobacillus and Bifidobacterium after the growth in new and traditional proteinaceus hydrolizates 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. 138
Studio della vitalità e coltivabilità della popolazione microbica presente nei sieroinnesti naturali 138
Evaluation of bacterial comunities belonging to natural whey starters by lenghth heterogeneity-PCR 137
Solid state lactic acid fermentation: A strategy to improve wheat bran functionality 137
From byproduct to resource: Fermented apple pomace as beer flavoring 137
Biochemical and molecular characterisation of surface layer proteins: efficient tools to study the ecological diversity of Lactobacillus helveticus (0245) 136
Development of lactic acid-fermented tomato products 136
Influence of Processing Parameters and Natural Antimicrobial on Alicyclobacillus acidoterrestris and Clostridium pasteurianum Using Response Surface Methodology 136
Evaluation of cell viability and bacterial composition of the Grana Padano whey starter ecosystem 135
Survival Strategy and Metabolic Capabilities of NSLAB during Cheese Ripening 135
Effect of Biochar and Wood Distillate on Vegeto-Productive Performances of Tomato (Solanum lycopersicum L.) Plants, var. Solarino, Grown in Soilless Conditions 133
Assessment of Fermented Kiwifruit on Morpho‐Physiological and Productive Performances of Fragaria spp Plants, Grown Under Hydroponic Conditions 133
Non proteolytic amminoacyl derivatives in Parmigiano Reggiano and other cheeses are produced by lactic acid bacteria 131
Effect of protein hydrolizates on growth kinetics and aminopeptidase activities of Lactobacillus 131
Solid-state fermentation of Arthrospira platensis to implement new food products: evaluation of stabilization treatments and bacterial growth on the volatile fraction 131
AFLP protocol comparison for microbial diversity fingerprinting 130
Design of experiment approach to boost volatile production from kiwi byproducts 128
"Evaluation of genetic polymorphism among Lactobacillus rhamnosus non-starter Parmigiano Reggiano cheese strains" 128
Presence and genetic diversity of L. monocytogenes in blue veined cheese rinds 127
Microbial origin of non proteolytic aminoacyl derivatives in long ripened cheeses 126
Nonstarter lactic acid bacteria volatilomes produced using cheese components 125
Fermentation of orange pomace: Impact on essential oil composition and antimicrobial activity 124
Whey starter for Grana Padano Cheese: effect of technological parameters on viability and composition of the microbial community 124
Comparison of glutamate dehydrogenases genes of L.lactis, Lb.plantarum and S.thermophilus and their impact on amino acid catabolism 123
Growth Promotion of Bifidobacterium Species by Poultry Bone and Meat Trimming Hydrolyzate. 122
The spxB gene as a target to identify Lactobacillus casei group species in cheese. 122
Pseudomonas fluorescens and Escherichia coli in Fresh Mozzarella Cheese: Effect of Cellobiose Oxidase on Microbiological Stability during Refrigerated Shelf Life 121
STS molecular marker for rapid screening of Lactobacillus casei group as secondary adjunct starter 121
Presenza e caratterizzazione genica dell’enzima glutammato deidrogenasi in Streptococcus thermophilus 121
Variability of lactic acid production, chemical and microbiological characteristics in 24-hour Parmigiano Reggiano cheese 119
Presenza di attività peptidasiche in formaggio Grana Padano e Parmigiano Reggiano e in lattobacilli termofili isolati dai rispettivi sieroinnesti naturali. 116
Vegetable By-Product Lacto-Fermentation as a New Source of Antimicrobial Compounds 116
Diversity and dynamic of lactic acid bacteria strains during aging of along ripened hard cheese produced from raw milk and undefined natural starter 116
Survey on community and dynamics of lactic acid bacteria in Grana Padano cheese 115
Dynamic changes in molecular composition of black soldier fly prepupae and derived biomasses with microbial fermentation 114
Edible Seaweeds and Spirulina Extracts for Food Application: In Vitro and In Situ Evaluation of Antimicrobial Activity towards Foodborne Pathogenic Bacteria 114
Heterogeneity of Putative Surface Layer Proteins in Lactobacillus helveticus 113
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) 112
Fluorescence microscopy for studing the viability of micro-organisms in natural whey starters 112
Natural whey starter cultures for Grana Padano and Parmigiano Reggiano cheeses: new approach to evaluate their microbial diversity (0248) 110
Orange peels: from by-product to resource through lactic acid fermentation 110
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
Survival Strategy and Metabolic Capabilities of NSLAB during Cheese Ripening 108
Un sistema modello per prevedere l'attività amminopeptidasica dei batteri lattici durante la maturazione del Parmigiano Reggiano 107
First insight into the genome sequence analysis of the mouth-commensal Bifidobacterium dentium Bd1 106
Molecular typing of Lactobacillus delbrueckii of dairy origin by RFLP of protein coding genes 105
Evoluzione della microflora lattica e delle attività aminopeptidasiche nella maturazione del Parmigiano Reggiano. 105
Natural antimicrobials: a reservoir to contrast Listeria monocytogenes 103
Genotypic and phenotypic diversity of Lactobacillus delbrueckii subsp. lactis strains of dairy origin 103
Genotypic and phenotypic strain diversity of Lactobacillus delbrueckii subsp. lactis isolated from dairy products 103
Diet influences the functions of the human intestinal microbiome 102
Invited Review: Microbial evolution in raw milk, long-ripened cheeses produced using undefined natural whey starters 101
Totale 14.281
Salva come PNG Salva come JPEG
Categoria #
all - tutte 52.882
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 52.882
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021237 0 0 0 0 0 0 0 0 0 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
2025/20266.253 741 518 829 601 932 406 737 218 801 470 0 0
Totale 16.018