IRIS
LAZZI, Camilla
 Distribuzione geografica
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Continente #
NA - Nord America 5.082
AS - Asia 3.863
EU - Europa 3.453
SA - Sud America 681
AF - Africa 208
OC - Oceania 6
Continente sconosciuto - Info sul continente non disponibili 4
Totale 13.297
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Nazione #
US - Stati Uniti d'America 4.904
SG - Singapore 1.496
CN - Cina 1.270
IT - Italia 843
IE - Irlanda 592
BR - Brasile 536
SE - Svezia 432
FI - Finlandia 380
DE - Germania 358
HK - Hong Kong 314
VN - Vietnam 276
UA - Ucraina 164
NL - Olanda 145
ZA - Sudafrica 134
TR - Turchia 122
CA - Canada 118
GB - Regno Unito 106
RU - Federazione Russa 95
FR - Francia 87
IN - India 86
AR - Argentina 63
KR - Corea 63
AT - Austria 49
BE - Belgio 44
MX - Messico 42
ES - Italia 37
PL - Polonia 37
ID - Indonesia 34
BD - Bangladesh 32
EC - Ecuador 27
CI - Costa d'Avorio 24
CZ - Repubblica Ceca 22
JP - Giappone 20
IR - Iran 17
IQ - Iraq 15
VE - Venezuela 15
PK - Pakistan 14
MA - Marocco 13
PY - Paraguay 13
LT - Lituania 12
PH - Filippine 11
EG - Egitto 10
PT - Portogallo 10
UZ - Uzbekistan 10
DZ - Algeria 9
IL - Israele 9
RO - Romania 9
AE - Emirati Arabi Uniti 8
TH - Thailandia 8
AZ - Azerbaigian 7
CL - Cile 7
CO - Colombia 7
JO - Giordania 7
LB - Libano 7
AU - Australia 6
DO - Repubblica Dominicana 6
SA - Arabia Saudita 6
TN - Tunisia 6
UY - Uruguay 6
KG - Kirghizistan 5
AL - Albania 4
CH - Svizzera 4
EU - Europa 4
GR - Grecia 4
HU - Ungheria 4
KE - Kenya 4
KZ - Kazakistan 4
PE - Perù 4
BG - Bulgaria 3
BH - Bahrain 3
BO - Bolivia 3
GE - Georgia 3
JM - Giamaica 3
MY - Malesia 3
NP - Nepal 3
RS - Serbia 3
AM - Armenia 2
CR - Costa Rica 2
HR - Croazia 2
LV - Lettonia 2
SK - Slovacchia (Repubblica Slovacca) 2
TT - Trinidad e Tobago 2
AO - Angola 1
AW - Aruba 1
BB - Barbados 1
BN - Brunei Darussalam 1
BY - Bielorussia 1
CV - Capo Verde 1
CY - Cipro 1
ET - Etiopia 1
GH - Ghana 1
GL - Groenlandia 1
LA - Repubblica Popolare Democratica del Laos 1
LU - Lussemburgo 1
NG - Nigeria 1
NI - Nicaragua 1
NO - Norvegia 1
OM - Oman 1
PA - Panama 1
QA - Qatar 1
Totale 13.291
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Città #
Ashburn 759
Singapore 755
Chandler 587
Dublin 581
Santa Clara 399
Ann Arbor 326
Beijing 325
Hong Kong 312
Dallas 261
Jacksonville 204
Boardman 193
Parma 178
Dearborn 167
Shanghai 132
Johannesburg 127
Munich 118
Nanjing 112
Los Angeles 106
Princeton 105
Izmir 98
New York 94
Ho Chi Minh City 93
Hefei 91
Wilmington 76
Bologna 70
Council Bluffs 67
Milan 65
Seoul 61
São Paulo 60
San Mateo 56
Hanoi 55
Bremen 53
Columbus 51
Ottawa 44
Toronto 42
Chicago 41
Moscow 41
Helsinki 40
Brussels 37
Nanchang 37
Vienna 37
Woodbridge 37
Buffalo 36
Jinan 34
Rome 34
Kunming 33
Shenyang 33
Guangzhou 32
Warsaw 31
Des Moines 28
Dong Ket 26
Seattle 25
The Dalles 25
Jakarta 24
Redmond 23
Abidjan 22
Hebei 22
Changsha 21
Frankfurt am Main 20
Marseille 20
Denver 18
Tokyo 18
London 17
Norwalk 17
Rio de Janeiro 17
Tianjin 17
Chennai 16
Houston 15
Montreal 15
Pune 15
Redwood City 15
Brooklyn 14
Atlanta 13
Belo Horizonte 13
Nuremberg 13
Jiaxing 12
Kocaeli 12
Modena 12
Orem 11
Phoenix 11
Poplar 11
Turku 11
Boston 10
Florianópolis 10
Hangzhou 10
Inveruno 10
Iseo 10
Medesano 10
Osasco 10
Quito 10
Reggio Emilia 10
Santa Fe 10
Terni 10
Zhengzhou 10
Concorezzo 9
Curitiba 9
Da Nang 9
Fremont 9
Mumbai 9
Piacenza 9
Totale 8.069
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Nome #
Identification and first characterization of DinJ-YafQ toxin-antitoxin systems in Lactobacillus species of biotechnological interest 222
Expression of DinJ-YafQ System of Lactobacillus casei Group Strains in Response to Food Processing Stresses 211
Dynamics of a natural bacterial community under technological and environ-mental pressures: the case of natural whey starter for Parmigiano Reggiano cheese 194
The microbiota of Mozzarella di Bufala Campana PDO cheese: a study across the manufacturing process 180
Functional characterization of the type I toxin Lpt from Lactobacillus rhamnosus by fluorescence and atomic force microscopy 177
Effect of fermentation with single and co-culture of lactic acid bacteria on okara: evaluation of bioactive compounds and volatile profile 175
Service temperature preservation approach for food safety: Microbiological evaluation of ready meals 162
An integrated strategy to discover Lactobacillus casei group strains for their potential use as aromatic starters 160
A critical review of intrinsic and extrinsic antimicrobial properties of insects 160
Genome sequencing of five Lacticaseibacillus strains and analysis of type I and II toxin-antitoxin system distribution 159
Toward the identification of a type i toxin-antitoxin system in the plasmid DNA of dairy Lactobacillus rhamnosus 158
Bifidogenic activities of protein hydrolizate (FAP) from poultry by-products 157
Use of Dairy and Plant-Derived Lactobacilli as Starters for Cherry Juice Fermentation 155
Attività aminopeptidasica in Streptococcus thermophilus 154
Antimicrobial Activity of Fermented Vegetable Byproduct Extracts for Food Applications 151
Microbiological contamination of ready to eat algae and evaluation of Bacillus cereus behavior by microbiological challenge test 149
Application of AFLP fingerprint analysis for studying the biodiversity ofStreptococcus thermophilus 147
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. 141
Biochemical profiles, RAPD-PCR and AFLP analysis for typing Lactobacillus plantarum isolated from raw vegetables and fruits material. 141
Volatile profile of elderberry juice: Effect of lactic acid fermentation using L. plantarum, L. rhamnosus and L. casei strains 140
The influence of viable cells and cell-free extracts of lactobacillus casei on volatile compounds and polyphenolic profile of elderberry juice 140
AFLP technique as molecular typing of Streptococcus thermophilus strains 138
Fermentation of Agri-Food Waste: A Promising Route for the Production of Aroma Compounds 138
Can the development and autolysis of lactic acid bacteria influence the cheese volatile fraction? The case of Grana Padano 134
Metabolic gene-targeted monitoring of non-starter lactic acid bacteria during cheese ripening 133
Antimicrobial and fermentation potential of Himanthalia elongata for food applications 133
How new molecular approaches have contributed to shedding light on microbial dynamics in Parmigiano Reggiano cheese 131
Cutting procedures might be responsible for Listeria monocytogenes contamination of foods: The case of Gorgonzola cheese 130
Antimicrobial biomasses from lactic acid fermentation of black soldier fly prepupae and related by-products 130
Transcriptional responses of cDNA-AFLP of Lactobacillus rhamnosus growing in cheese-like medium by a novel cDNA-AFLP technique 130
Variabilità genetica microbica e stagionatura di un formaggio italiano dop: Lactobacillus rhamnosus e Parmigiano-Reggiano. 130
Changes in Soil Microbiome Composition and Tomato Plant’s Physiological Response to Water Deficit and Excess 129
Application of lactic acid fermentation to elderberry juice: Changes in acidic and glucidic fractions 129
In vitro metabolism of elderberry juice polyphenols by lactic acid bacteria 129
A multi-sampling approach to evaluate an infrared surface treatment for reducing Listeria monocytogenes contamination on whole Gorgonzola cheese rinds 128
Produzione di antimicrobici da scarti vegetali 127
Growth promotion of Bifidobacterium and Lactobacillus species by proteinaceous hydrolysates derived from poultry processing leftovers 126
Exploring the Potential of Lactic Acid Fermentation for the Recovery of Exhausted Vanilla Beans 126
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. 125
Bacterial composition, genotoxicity, and cytotoxicity of fecal samples from individuals consuming omnivorous or vegetarian diets 125
Phenotypic Diversity of Lactobacillus casei Group Isolates as a Selection Criterion for Use as Secondary Adjunct Starters 125
Evaluation of peptidase activities of Lactobacillus and Bifidobacterium after the growth in new and traditional proteinaceus hydrolizates 124
Impiego di LH-(RT) PCR per lo studio di popolazioni microbiche complesse 124
Biodiversity in Lactobacillus helveticus strains in natural whey starter used for Parmigiano Reggiano Cheese 123
cDNA-amplified fragment length polymorphism to study the transcriptional responses of Lactobacillus rhamnosus growing in cheese-like medium 123
Production and recovery of volatile compounds from fermented fruit by-products with Lacticaseibacillus rhamnosus 123
Biochemical and molecular characterisation of surface layer proteins: efficient tools to study the ecological diversity of Lactobacillus helveticus (0245) 118
Development of lactic acid-fermented tomato products 117
Solid-state fermentation of Arthrospira platensis to implement new food products: evaluation of stabilization treatments and bacterial growth on the volatile fraction 117
Solid state lactic acid fermentation: A strategy to improve wheat bran functionality 116
Evaluation of cell viability and bacterial composition of the Grana Padano whey starter ecosystem 116
AFLP protocol comparison for microbial diversity fingerprinting 116
Effect of protein hydrolizates on growth kinetics and aminopeptidase activities of Lactobacillus 115
Survival Strategy and Metabolic Capabilities of NSLAB during Cheese Ripening 115
Evaluation of bacterial comunities belonging to natural whey starters by lenghth heterogeneity-PCR 114
Studio della vitalità e coltivabilità della popolazione microbica presente nei sieroinnesti naturali 114
From byproduct to resource: Fermented apple pomace as beer flavoring 114
Non proteolytic amminoacyl derivatives in Parmigiano Reggiano and other cheeses are produced by lactic acid bacteria 113
Influence of Processing Parameters and Natural Antimicrobial on Alicyclobacillus acidoterrestris and Clostridium pasteurianum Using Response Surface Methodology 113
Nonstarter lactic acid bacteria volatilomes produced using cheese components 112
The spxB gene as a target to identify Lactobacillus casei group species in cheese. 112
Presence and genetic diversity of L. monocytogenes in blue veined cheese rinds 111
Comparison of glutamate dehydrogenases genes of L.lactis, Lb.plantarum and S.thermophilus and their impact on amino acid catabolism 110
Microbial origin of non proteolytic aminoacyl derivatives in long ripened cheeses 110
Exploitation of Impedometric Analysis and Fluorescence Microscopy: Assessment of Alicyclobacillus acidoterrestris Life Cycle and Innovative Inactivation Strategy 108
Growth Promotion of Bifidobacterium Species by Poultry Bone and Meat Trimming Hydrolyzate. 106
Whey starter for Grana Padano Cheese: effect of technological parameters on viability and composition of the microbial community 106
Effect of Biochar and Wood Distillate on Vegeto-Productive Performances of Tomato (Solanum lycopersicum L.) Plants, var. Solarino, Grown in Soilless Conditions 105
Presenza e caratterizzazione genica dell’enzima glutammato deidrogenasi in Streptococcus thermophilus 105
Pseudomonas fluorescens and Escherichia coli in Fresh Mozzarella Cheese: Effect of Cellobiose Oxidase on Microbiological Stability during Refrigerated Shelf Life 103
Variability of lactic acid production, chemical and microbiological characteristics in 24-hour Parmigiano Reggiano cheese 103
Edible Seaweeds and Spirulina Extracts for Food Application: In Vitro and In Situ Evaluation of Antimicrobial Activity towards Foodborne Pathogenic Bacteria 102
"Evaluation of genetic polymorphism among Lactobacillus rhamnosus non-starter Parmigiano Reggiano cheese strains" 102
STS molecular marker for rapid screening of Lactobacillus casei group as secondary adjunct starter 101
Diversity and dynamic of lactic acid bacteria strains during aging of along ripened hard cheese produced from raw milk and undefined natural starter 101
Heterogeneity of Putative Surface Layer Proteins in Lactobacillus helveticus 100
Presenza di attività peptidasiche in formaggio Grana Padano e Parmigiano Reggiano e in lattobacilli termofili isolati dai rispettivi sieroinnesti naturali. 100
Survey on community and dynamics of lactic acid bacteria in Grana Padano cheese 100
Vegetable By-Product Lacto-Fermentation as a New Source of Antimicrobial Compounds 100
Assessment of Fermented Kiwifruit on Morpho‐Physiological and Productive Performances of Fragaria spp Plants, Grown Under Hydroponic Conditions 99
Fermentation of orange pomace: Impact on essential oil composition and antimicrobial activity 98
Molecular typing of Lactobacillus delbrueckii of dairy origin by RFLP of protein coding genes 98
Fluorescence microscopy for studing the viability of micro-organisms in natural whey starters 98
Design of experiment approach to boost volatile production from kiwi byproducts 97
Natural whey starter cultures for Grana Padano and Parmigiano Reggiano cheeses: new approach to evaluate their microbial diversity (0248) 97
Survival Strategy and Metabolic Capabilities of NSLAB during Cheese Ripening 96
Genotypic and phenotypic diversity of Lactobacillus delbrueckii subsp. lactis strains of dairy origin 95
Dynamic changes in molecular composition of black soldier fly prepupae and derived biomasses with microbial fermentation 94
Peptidase activity in various species of dairy thermophilic lactobacilli 94
Molecular characterization Of the GDH gene in Streptococcus thermophilus: insight from bioinformatic and trascription analysis 93
Diet influences the functions of the human intestinal microbiome 93
Genotypic and phenotypic strain diversity of Lactobacillus delbrueckii subsp. lactis isolated from dairy products 92
Orange peels: from by-product to resource through lactic acid fermentation 92
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) 92
Clean and green: an innovative antimicrobial from tomato by-products tackles contamination in canned tomatoes 91
First insight into the genome sequence analysis of the mouth-commensal Bifidobacterium dentium Bd1 89
High-level adherence to a Mediterranean diet beneficially impacts the gut microbiota and associated metabolome. 89
Un sistema modello per prevedere l'attività amminopeptidasica dei batteri lattici durante la maturazione del Parmigiano Reggiano 87
Evoluzione della microflora lattica e delle attività aminopeptidasiche nella maturazione del Parmigiano Reggiano. 87
Effect of protein hydrolizates on growth kinetics and aminopeptidase activities of some bifidobacterium species 87
Totale 12.199
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Categoria #
all - tutte 48.345
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 48.345
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021555 0 0 0 0 0 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
2024/20253.100 92 149 178 252 289 350 159 176 343 283 277 552
2025/20263.743 741 518 829 601 932 122 0 0 0 0 0 0
Totale 13.508