IRIS
LAZZI, Camilla
 Distribuzione geografica
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Continente #
NA - Nord America 6.674
AS - Asia 5.340
EU - Europa 3.974
SA - Sud America 774
AF - Africa 283
Continente sconosciuto - Info sul continente non disponibili 221
OC - Oceania 7
Totale 17.273
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Nazione #
US - Stati Uniti d'America 6.434
SG - Singapore 1.835
CN - Cina 1.390
IT - Italia 1.170
VN - Vietnam 838
IE - Irlanda 594
BR - Brasile 584
SE - Svezia 432
HK - Hong Kong 387
FI - Finlandia 384
DE - Germania 373
BD - Bangladesh 256
FR - Francia 197
ZA - Sudafrica 179
UA - Ucraina 168
NL - Olanda 150
CA - Canada 148
TR - Turchia 133
GB - Regno Unito 129
IN - India 106
RU - Federazione Russa 97
AR - Argentina 74
KR - Corea 70
MX - Messico 52
AT - Austria 49
BE - Belgio 44
PL - Polonia 44
ES - Italia 43
ID - Indonesia 41
JP - Giappone 33
PH - Filippine 32
EC - Ecuador 30
IQ - Iraq 30
PK - Pakistan 28
CI - Costa d'Avorio 25
VE - Venezuela 24
CZ - Repubblica Ceca 23
TH - Thailandia 22
MA - Marocco 19
CO - Colombia 17
IR - Iran 17
UZ - Uzbekistan 14
KE - Kenya 13
LT - Lituania 13
PT - Portogallo 13
PY - Paraguay 13
EG - Egitto 12
DZ - Algeria 11
SA - Arabia Saudita 11
CL - Cile 10
LB - Libano 10
PE - Perù 10
RO - Romania 10
IL - Israele 9
MY - Malesia 9
TW - Taiwan 9
AE - Emirati Arabi Uniti 8
AZ - Azerbaigian 8
JO - Giordania 8
AL - Albania 7
AU - Australia 7
DO - Repubblica Dominicana 7
JM - Giamaica 7
TN - Tunisia 7
UY - Uruguay 7
NP - Nepal 6
BG - Bulgaria 5
CR - Costa Rica 5
GR - Grecia 5
KG - Kirghizistan 5
KZ - Kazakistan 5
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
LV - Lettonia 3
NI - Nicaragua 3
PR - Porto Rico 3
TT - Trinidad e Tobago 3
BB - Barbados 2
BY - Bielorussia 2
CY - Cipro 2
GT - Guatemala 2
GY - Guiana 2
HN - Honduras 2
HR - Croazia 2
NO - Norvegia 2
OM - Oman 2
SK - Slovacchia (Repubblica Slovacca) 2
SN - Senegal 2
AO - Angola 1
AW - Aruba 1
BN - Brunei Darussalam 1
BS - Bahamas 1
Totale 17.039
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Città #
Singapore 960
Ashburn 950
Chandler 587
Dublin 583
San Jose 573
Santa Clara 431
Hong Kong 361
Beijing 329
Ann Arbor 326
Dallas 273
Council Bluffs 259
Ho Chi Minh City 241
Jacksonville 206
Hanoi 202
Boardman 200
Parma 197
Johannesburg 168
Dearborn 167
Los Angeles 152
New York 143
Shanghai 132
Munich 123
Nanjing 112
Milan 111
Lauterbourg 105
Princeton 105
Izmir 98
Hefei 91
Bologna 83
Wilmington 79
São Paulo 67
Seoul 63
Rome 57
San Mateo 56
Buffalo 55
Chicago 54
Bremen 53
Columbus 51
Toronto 51
Ottawa 45
Helsinki 44
Moscow 42
Brussels 37
Nanchang 37
Vienna 37
Woodbridge 37
Guangzhou 35
Warsaw 35
Jinan 34
Da Nang 33
Kunming 33
Shenyang 33
Modena 31
Hillsboro 30
Des Moines 28
The Dalles 28
Dong Ket 26
Haiphong 26
Seattle 26
Frankfurt am Main 25
Tokyo 25
Jakarta 24
London 24
Redmond 24
Abidjan 23
Hebei 22
Houston 22
Atlanta 21
Changsha 21
Denver 21
Marseille 21
Montreal 21
Orem 19
Rio de Janeiro 19
Chennai 17
Naples 17
Norwalk 17
Phoenix 17
Tianjin 17
Pune 15
Redwood City 15
Turin 15
Brooklyn 14
Nuremberg 14
Belo Horizonte 13
Fidenza 12
Jiaxing 12
Kocaeli 12
Poplar 12
Tashkent 12
Baghdad 11
Boston 11
Hangzhou 11
Mexico City 11
Mumbai 11
Osasco 11
Quito 11
Turku 11
Biên Hòa 10
Curitiba 10
Totale 10.202
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Nome #
Identification and first characterization of DinJ-YafQ toxin-antitoxin systems in Lactobacillus species of biotechnological interest 254
Expression of DinJ-YafQ System of Lactobacillus casei Group Strains in Response to Food Processing Stresses 246
Dynamics of a natural bacterial community under technological and environ-mental pressures: the case of natural whey starter for Parmigiano Reggiano cheese 241
The microbiota of Mozzarella di Bufala Campana PDO cheese: a study across the manufacturing process 215
Volatile profile of elderberry juice: Effect of lactic acid fermentation using L. plantarum, L. rhamnosus and L. casei strains 212
Functional characterization of the type I toxin Lpt from Lactobacillus rhamnosus by fluorescence and atomic force microscopy 210
An integrated strategy to discover Lactobacillus casei group strains for their potential use as aromatic starters 209
In vitro metabolism of elderberry juice polyphenols by lactic acid bacteria 209
The influence of viable cells and cell-free extracts of lactobacillus casei on volatile compounds and polyphenolic profile of elderberry juice 208
Clean and green: an innovative antimicrobial from tomato by-products tackles contamination in canned tomatoes 205
Effect of fermentation with single and co-culture of lactic acid bacteria on okara: evaluation of bioactive compounds and volatile profile 203
Genome sequencing of five Lacticaseibacillus strains and analysis of type I and II toxin-antitoxin system distribution 199
A critical review of intrinsic and extrinsic antimicrobial properties of insects 193
Use of Dairy and Plant-Derived Lactobacilli as Starters for Cherry Juice Fermentation 187
Attività aminopeptidasica in Streptococcus thermophilus 186
Service temperature preservation approach for food safety: Microbiological evaluation of ready meals 185
Fermentation of Agri-Food Waste: A Promising Route for the Production of Aroma Compounds 185
Antimicrobial Activity of Fermented Vegetable Byproduct Extracts for Food Applications 185
Bifidogenic activities of protein hydrolizate (FAP) from poultry by-products 183
Toward the identification of a type i toxin-antitoxin system in the plasmid DNA of dairy Lactobacillus rhamnosus 181
Antimicrobial biomasses from lactic acid fermentation of black soldier fly prepupae and related by-products 181
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. 172
Application of AFLP fingerprint analysis for studying the biodiversity ofStreptococcus thermophilus 169
Microbiological contamination of ready to eat algae and evaluation of Bacillus cereus behavior by microbiological challenge test 169
Cutting procedures might be responsible for Listeria monocytogenes contamination of foods: The case of Gorgonzola cheese 168
Can the development and autolysis of lactic acid bacteria influence the cheese volatile fraction? The case of Grana Padano 168
Changes in Soil Microbiome Composition and Tomato Plant’s Physiological Response to Water Deficit and Excess 167
How new molecular approaches have contributed to shedding light on microbial dynamics in Parmigiano Reggiano cheese 163
Metabolic gene-targeted monitoring of non-starter lactic acid bacteria during cheese ripening 162
A multi-sampling approach to evaluate an infrared surface treatment for reducing Listeria monocytogenes contamination on whole Gorgonzola cheese rinds 162
Application of lactic acid fermentation to elderberry juice: Changes in acidic and glucidic fractions 161
Exploitation of Impedometric Analysis and Fluorescence Microscopy: Assessment of Alicyclobacillus acidoterrestris Life Cycle and Innovative Inactivation Strategy 159
AFLP technique as molecular typing of Streptococcus thermophilus strains 159
Produzione di antimicrobici da scarti vegetali 159
Antimicrobial and fermentation potential of Himanthalia elongata for food applications 158
Biochemical profiles, RAPD-PCR and AFLP analysis for typing Lactobacillus plantarum isolated from raw vegetables and fruits material. 158
Bacterial composition, genotoxicity, and cytotoxicity of fecal samples from individuals consuming omnivorous or vegetarian diets 157
Phenotypic Diversity of Lactobacillus casei Group Isolates as a Selection Criterion for Use as Secondary Adjunct Starters 157
Whey starter for Grana Padano Cheese: effect of technological parameters on viability and composition of the microbial community 156
Transcriptional responses of cDNA-AFLP of Lactobacillus rhamnosus growing in cheese-like medium by a novel cDNA-AFLP technique 156
Exploring the Potential of Lactic Acid Fermentation for the Recovery of Exhausted Vanilla Beans 155
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. 151
cDNA-amplified fragment length polymorphism to study the transcriptional responses of Lactobacillus rhamnosus growing in cheese-like medium 150
Production and recovery of volatile compounds from fermented fruit by-products with Lacticaseibacillus rhamnosus 149
Impiego di LH-(RT) PCR per lo studio di popolazioni microbiche complesse 148
Evaluation of peptidase activities of Lactobacillus and Bifidobacterium after the growth in new and traditional proteinaceus hydrolizates 147
Biodiversity in Lactobacillus helveticus strains in natural whey starter used for Parmigiano Reggiano Cheese 145
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. 144
Variability of lactic acid production, chemical and microbiological characteristics in 24-hour Parmigiano Reggiano cheese 144
Influence of Processing Parameters and Natural Antimicrobial on Alicyclobacillus acidoterrestris and Clostridium pasteurianum Using Response Surface Methodology 144
Evaluation of bacterial comunities belonging to natural whey starters by lenghth heterogeneity-PCR 143
Solid state lactic acid fermentation: A strategy to improve wheat bran functionality 143
Studio della vitalità e coltivabilità della popolazione microbica presente nei sieroinnesti naturali 142
Effect of Biochar and Wood Distillate on Vegeto-Productive Performances of Tomato (Solanum lycopersicum L.) Plants, var. Solarino, Grown in Soilless Conditions 141
Development of lactic acid-fermented tomato products 141
From byproduct to resource: Fermented apple pomace as beer flavoring 141
Evaluation of cell viability and bacterial composition of the Grana Padano whey starter ecosystem 140
AFLP protocol comparison for microbial diversity fingerprinting 140
Design of experiment approach to boost volatile production from kiwi byproducts 139
Assessment of Fermented Kiwifruit on Morpho‐Physiological and Productive Performances of Fragaria spp Plants, Grown Under Hydroponic Conditions 138
Biochemical and molecular characterisation of surface layer proteins: efficient tools to study the ecological diversity of Lactobacillus helveticus (0245) 138
Non proteolytic amminoacyl derivatives in Parmigiano Reggiano and other cheeses are produced by lactic acid bacteria 138
Survival Strategy and Metabolic Capabilities of NSLAB during Cheese Ripening 138
The spxB gene as a target to identify Lactobacillus casei group species in cheese. 135
Effect of protein hydrolizates on growth kinetics and aminopeptidase activities of Lactobacillus 133
Survey on community and dynamics of lactic acid bacteria in Grana Padano cheese 133
Solid-state fermentation of Arthrospira platensis to implement new food products: evaluation of stabilization treatments and bacterial growth on the volatile fraction 133
"Evaluation of genetic polymorphism among Lactobacillus rhamnosus non-starter Parmigiano Reggiano cheese strains" 131
Growth Promotion of Bifidobacterium Species by Poultry Bone and Meat Trimming Hydrolyzate. 130
Microbial origin of non proteolytic aminoacyl derivatives in long ripened cheeses 129
Presence and genetic diversity of L. monocytogenes in blue veined cheese rinds 128
Fermentation of orange pomace: Impact on essential oil composition and antimicrobial activity 127
Comparison of glutamate dehydrogenases genes of L.lactis, Lb.plantarum and S.thermophilus and their impact on amino acid catabolism 127
Nonstarter lactic acid bacteria volatilomes produced using cheese components 127
Pseudomonas fluorescens and Escherichia coli in Fresh Mozzarella Cheese: Effect of Cellobiose Oxidase on Microbiological Stability during Refrigerated Shelf Life 126
Genotypic and phenotypic diversity of Lactobacillus delbrueckii subsp. lactis strains of dairy origin 126
Presenza di attività peptidasiche in formaggio Grana Padano e Parmigiano Reggiano e in lattobacilli termofili isolati dai rispettivi sieroinnesti naturali. 125
Natural antimicrobials: a reservoir to contrast Listeria monocytogenes 124
STS molecular marker for rapid screening of Lactobacillus casei group as secondary adjunct starter 124
Grana Padano cheese whey starters: Microbial composition and strain distribution. 123
Presenza e caratterizzazione genica dell’enzima glutammato deidrogenasi in Streptococcus thermophilus 123
Dynamic changes in molecular composition of black soldier fly prepupae and derived biomasses with microbial fermentation 121
Opuntia cladodes fermentation: an insight into antimicrobial activity and volatile profile 121
Vegetable By-Product Lacto-Fermentation as a New Source of Antimicrobial Compounds 121
Diversity and dynamic of lactic acid bacteria strains during aging of along ripened hard cheese produced from raw milk and undefined natural starter 120
Fluorescence microscopy for studing the viability of micro-organisms in natural whey starters 119
Heterogeneity of Putative Surface Layer Proteins in Lactobacillus helveticus 117
Edible Seaweeds and Spirulina Extracts for Food Application: In Vitro and In Situ Evaluation of Antimicrobial Activity towards Foodborne Pathogenic Bacteria 116
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) 116
Natural whey starter cultures for Grana Padano and Parmigiano Reggiano cheeses: new approach to evaluate their microbial diversity (0248) 114
Un sistema modello per prevedere l'attività amminopeptidasica dei batteri lattici durante la maturazione del Parmigiano Reggiano 113
Valorisation of saffron floral by-products through fermentation: a focus on the antimicrobial activity 113
Fermented Kiwifruit By-Product as Experimental Biostimulant for Soilless Mini-Plum Tomato Cultivation 113
Peptidase activity in various species of dairy thermophilic lactobacilli 112
Orange peels: from by-product to resource through lactic acid fermentation 112
Molecular characterization Of the GDH gene in Streptococcus thermophilus: insight from bioinformatic and trascription analysis 112
Survival Strategy and Metabolic Capabilities of NSLAB during Cheese Ripening 112
High-level adherence to a Mediterranean diet beneficially impacts the gut microbiota and associated metabolome. 110
Genotypic and phenotypic strain diversity of Lactobacillus delbrueckii subsp. lactis isolated from dairy products 107
Totale 15.180
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Categoria #
all - tutte 59.219
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 59.219
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022601 0 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
2025/20267.025 741 518 829 601 932 406 737 218 801 564 430 248
2026/2027483 235 248 0 0 0 0 0 0 0 0 0 0
Totale 17.273