IRIS
LAZZI, Camilla
 Distribuzione geografica
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Continente #
NA - Nord America 3.452
EU - Europa 2.744
AS - Asia 1.501
SA - Sud America 40
AF - Africa 29
Continente sconosciuto - Info sul continente non disponibili 4
OC - Oceania 3
Totale 7.773
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Nazione #
US - Stati Uniti d'America 3.364
CN - Cina 820
IT - Italia 672
IE - Irlanda 591
SG - Singapore 450
SE - Svezia 423
FI - Finlandia 368
DE - Germania 251
UA - Ucraina 154
TR - Turchia 115
CA - Canada 84
GB - Regno Unito 66
FR - Francia 49
BE - Belgio 42
IN - India 42
AT - Austria 38
BR - Brasile 32
VN - Vietnam 26
CI - Costa d'Avorio 23
CZ - Repubblica Ceca 20
RU - Federazione Russa 13
NL - Olanda 11
ES - Italia 9
PH - Filippine 8
PL - Polonia 7
LT - Lituania 6
JP - Giappone 5
PT - Portogallo 5
EU - Europa 4
HK - Hong Kong 4
HU - Ungheria 4
IR - Iran 4
JO - Giordania 4
LB - Libano 4
RO - Romania 4
TH - Thailandia 4
UY - Uruguay 4
AR - Argentina 3
AU - Australia 3
IL - Israele 3
RS - Serbia 3
CH - Svizzera 2
GR - Grecia 2
HR - Croazia 2
ID - Indonesia 2
KR - Corea 2
MA - Marocco 2
MX - Messico 2
BD - Bangladesh 1
BG - Bulgaria 1
DZ - Algeria 1
EG - Egitto 1
GE - Georgia 1
GL - Groenlandia 1
IQ - Iraq 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
PY - Paraguay 1
SA - Arabia Saudita 1
TW - Taiwan 1
Totale 7.773
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Città #
Chandler 587
Dublin 581
Santa Clara 378
Singapore 347
Ann Arbor 326
Jacksonville 204
Ashburn 195
Boardman 169
Dearborn 167
Beijing 164
Parma 145
Shanghai 128
Nanjing 109
Princeton 105
Izmir 98
Wilmington 76
New York 57
San Mateo 56
Bremen 53
Milan 47
Ottawa 43
Bologna 41
Munich 40
Helsinki 39
Brussels 37
Nanchang 37
Woodbridge 37
Toronto 35
Vienna 35
Los Angeles 34
Jinan 33
Kunming 33
Shenyang 33
Chicago 31
Rome 29
Des Moines 28
Dong Ket 26
Guangzhou 26
Redmond 23
Hebei 22
Hefei 22
Abidjan 21
Marseille 20
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
Frankfurt am Main 9
Fremont 9
London 9
Piacenza 9
Terni 9
Zhengzhou 9
Brno 8
Hangzhou 8
Padova 8
Reggio Emilia 8
San Felice Sul Panaro 8
Auburn Hills 7
Carpi 7
Ceppaloni 7
Falls Church 7
Florianópolis 7
Haikou 7
Houston 7
Monreale 7
Sesto San Giovanni 7
São Paulo 7
Taizhou 7
Fairfield 6
Fidenza 6
Fuzhou 6
Goito 6
Modena 6
Napoli 6
Palermo 6
Rockville 6
Subiaco 6
Lanzhou 5
Osasco 5
Vicenza 5
Warsaw 5
Amman 4
Ansbach 4
Brescia 4
Crownsville 4
Ghent 4
Montevideo 4
Ningbo 4
Reggio Nell'emilia 4
San Giuliano Milanese 4
Turin 4
Totale 5.155
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Nome #
Identification and first characterization of DinJ-YafQ toxin-antitoxin systems in Lactobacillus species of biotechnological interest 165
Expression of DinJ-YafQ System of Lactobacillus casei Group Strains in Response to Food Processing Stresses 152
Effect of fermentation with single and co-culture of lactic acid bacteria on okara: evaluation of bioactive compounds and volatile profile 120
Dynamics of a natural bacterial community under technological and environ-mental pressures: the case of natural whey starter for Parmigiano Reggiano cheese 119
Functional characterization of the type I toxin Lpt from Lactobacillus rhamnosus by fluorescence and atomic force microscopy 117
Volatile profile of elderberry juice: Effect of lactic acid fermentation using L. plantarum, L. rhamnosus and L. casei strains 106
Microbiological contamination of ready to eat algae and evaluation of Bacillus cereus behavior by microbiological challenge test 103
Attività aminopeptidasica in Streptococcus thermophilus 102
The influence of viable cells and cell-free extracts of lactobacillus casei on volatile compounds and polyphenolic profile of elderberry juice 102
Genome sequencing of five Lacticaseibacillus strains and analysis of type I and II toxin-antitoxin system distribution 100
Use of Dairy and Plant-Derived Lactobacilli as Starters for Cherry Juice Fermentation 100
The microbiota of Mozzarella di Bufala Campana PDO cheese: a study across the manufacturing process 99
Service temperature preservation approach for food safety: Microbiological evaluation of ready meals 98
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. 96
Toward the identification of a type i toxin-antitoxin system in the plasmid DNA of dairy Lactobacillus rhamnosus 96
Bifidogenic activities of protein hydrolizate (FAP) from poultry by-products 93
A critical review of intrinsic and extrinsic antimicrobial properties of insects 93
Comparison of glutamate dehydrogenases genes of L.lactis, Lb.plantarum and S.thermophilus and their impact on amino acid catabolism 90
Application of AFLP fingerprint analysis for studying the biodiversity ofStreptococcus thermophilus 89
An integrated strategy to discover Lactobacillus casei group strains for their potential use as aromatic starters 89
Antimicrobial Activity of Fermented Vegetable Byproduct Extracts for Food Applications 89
Growth promotion of Bifidobacterium and Lactobacillus species by proteinaceous hydrolysates derived from poultry processing leftovers 89
Variabilità genetica microbica e stagionatura di un formaggio italiano dop: Lactobacillus rhamnosus e Parmigiano-Reggiano. 89
cDNA-amplified fragment length polymorphism to study the transcriptional responses of Lactobacillus rhamnosus growing in cheese-like medium 86
Cutting procedures might be responsible for Listeria monocytogenes contamination of foods: The case of Gorgonzola cheese 86
Transcriptional responses of cDNA-AFLP of Lactobacillus rhamnosus growing in cheese-like medium by a novel cDNA-AFLP technique 86
AFLP technique as molecular typing of Streptococcus thermophilus strains 85
Evaluation of bacterial comunities belonging to natural whey starters by lenghth heterogeneity-PCR 84
Evaluation of peptidase activities of Lactobacillus and Bifidobacterium after the growth in new and traditional proteinaceus hydrolizates 84
In vitro metabolism of elderberry juice polyphenols by lactic acid bacteria 83
Can the development and autolysis of lactic acid bacteria influence the cheese volatile fraction? The case of Grana Padano 82
Application of lactic acid fermentation to elderberry juice: Changes in acidic and glucidic fractions 82
Studio della vitalità e coltivabilità della popolazione microbica presente nei sieroinnesti naturali 81
Solid-state fermentation of Arthrospira platensis to implement new food products: evaluation of stabilization treatments and bacterial growth on the volatile fraction 80
Fermentation of Agri-Food Waste: A Promising Route for the Production of Aroma Compounds 80
Produzione di antimicrobici da scarti vegetali 79
A multi-sampling approach to evaluate an infrared surface treatment for reducing Listeria monocytogenes contamination on whole Gorgonzola cheese rinds 78
Impiego di LH-(RT) PCR per lo studio di popolazioni microbiche complesse 78
Production and recovery of volatile compounds from fermented fruit by-products with Lacticaseibacillus rhamnosus 78
How new molecular approaches have contributed to shedding light on microbial dynamics in Parmigiano Reggiano cheese 77
Biochemical profiles, RAPD-PCR and AFLP analysis for typing Lactobacillus plantarum isolated from raw vegetables and fruits material. 77
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. 76
The spxB gene as a target to identify Lactobacillus casei group species in cheese. 76
Biodiversity in Lactobacillus helveticus strains in natural whey starter used for Parmigiano Reggiano Cheese 75
Molecular typing of Lactobacillus delbrueckii of dairy origin by RFLP of protein coding genes 75
Biochemical and molecular characterisation of surface layer proteins: efficient tools to study the ecological diversity of Lactobacillus helveticus (0245) 74
Non proteolytic amminoacyl derivatives in Parmigiano Reggiano and other cheeses are produced by lactic acid bacteria 74
Metabolic gene-targeted monitoring of non-starter lactic acid bacteria during cheese ripening 74
Evaluation of cell viability and bacterial composition of the Grana Padano whey starter ecosystem 74
Exploring the Potential of Lactic Acid Fermentation for the Recovery of Exhausted Vanilla Beans 74
Bacterial composition, genotoxicity, and cytotoxicity of fecal samples from individuals consuming omnivorous or vegetarian diets 73
Heterogeneity of Putative Surface Layer Proteins in Lactobacillus helveticus 71
Presence and genetic diversity of L. monocytogenes in blue veined cheese rinds 71
Antimicrobial and fermentation potential of Himanthalia elongata for food applications 71
Phenotypic Diversity of Lactobacillus casei Group Isolates as a Selection Criterion for Use as Secondary Adjunct Starters 70
Presenza e caratterizzazione genica dell’enzima glutammato deidrogenasi in Streptococcus thermophilus 70
Genotypic and phenotypic diversity of Lactobacillus delbrueckii subsp. lactis strains of dairy origin 69
Effect of protein hydrolizates on growth kinetics and aminopeptidase activities of Lactobacillus 69
Antimicrobial biomasses from lactic acid fermentation of black soldier fly prepupae and related by-products 69
Survival Strategy and Metabolic Capabilities of NSLAB during Cheese Ripening 69
High-level adherence to a Mediterranean diet beneficially impacts the gut microbiota and associated metabolome. 69
Growth Promotion of Bifidobacterium Species by Poultry Bone and Meat Trimming Hydrolyzate. 68
Microbial origin of non proteolytic aminoacyl derivatives in long ripened cheeses 68
Solid state lactic acid fermentation: A strategy to improve wheat bran functionality 68
Development of lactic acid-fermented tomato products 68
Genotypic and phenotypic strain diversity of Lactobacillus delbrueckii subsp. lactis isolated from dairy products 66
Natural whey starter cultures for Grana Padano and Parmigiano Reggiano cheeses: new approach to evaluate their microbial diversity (0248) 65
Variability of lactic acid production, chemical and microbiological characteristics in 24-hour Parmigiano Reggiano cheese 65
Peptidase activity in various species of dairy thermophilic lactobacilli 64
STS molecular marker for rapid screening of Lactobacillus casei group as secondary adjunct starter 63
Vegetable By-Product Lacto-Fermentation as a New Source of Antimicrobial Compounds 63
From byproduct to resource: Fermented apple pomace as beer flavoring 63
Diet influences the functions of the human intestinal microbiome 63
Un sistema modello per prevedere l'attività amminopeptidasica dei batteri lattici durante la maturazione del Parmigiano Reggiano 62
Edible Seaweeds and Spirulina Extracts for Food Application: In Vitro and In Situ Evaluation of Antimicrobial Activity towards Foodborne Pathogenic Bacteria 62
AFLP protocol comparison for microbial diversity fingerprinting 62
Evoluzione della microflora lattica e delle attività aminopeptidasiche nella maturazione del Parmigiano Reggiano. 61
Presenza di attività peptidasiche in formaggio Grana Padano e Parmigiano Reggiano e in lattobacilli termofili isolati dai rispettivi sieroinnesti naturali. 60
Nonstarter lactic acid bacteria volatilomes produced using cheese components 60
CHARACTERIZATION OF THE VOLATILE PROFILE OF FRUIT JUICES FERMENTED WITH LACTIC ACID BACTERIA 60
Fluorescence microscopy for studing the viability of micro-organisms in natural whey starters 59
Invited Review: Microbial evolution in raw milk, long-ripened cheeses produced using undefined natural whey starters 59
Molecular characterization Of the GDH gene in Streptococcus thermophilus: insight from bioinformatic and trascription analysis 56
Whey starter for Grana Padano Cheese: effect of technological parameters on viability and composition of the microbial community 56
"Evaluation of genetic polymorphism among Lactobacillus rhamnosus non-starter Parmigiano Reggiano cheese strains" 56
Survival Strategy and Metabolic Capabilities of NSLAB during Cheese Ripening 56
Pseudomonas fluorescens and Escherichia coli in Fresh Mozzarella Cheese: Effect of Cellobiose Oxidase on Microbiological Stability during Refrigerated Shelf Life 55
Survey on community and dynamics of lactic acid bacteria in Grana Padano cheese 54
Grana Padano cheese whey starters: Microbial composition and strain distribution. 53
First insight into the genome sequence analysis of the mouth-commensal Bifidobacterium dentium Bd1 53
Diversity and dynamic of lactic acid bacteria strains during aging of along ripened hard cheese produced from raw milk and undefined natural starter 52
Orange peels: from by-product to resource through lactic acid fermentation 50
Identification of dairy lactic acid bacteria based on the heterogeneity of the 16S-23S rDNA intergenic spacer region 50
Influence of Processing Parameters and Natural Antimicrobial on Alicyclobacillus acidoterrestris and Clostridium pasteurianum Using Response Surface Methodology 50
The presence, genetic diversity and behaviour of Listeria monocytogenes in blue-veined cheese rinds during the shelf life 48
Effect of protein hydrolizates on growth kinetics and aminopeptidase activities of some bifidobacterium species 48
Glutamate dehydrogenase characterization of Streptococcus thermophilus. 47
Functional properties of protein hydrolizate (FAP) from poultry by-products 47
Dynamic changes in molecular composition of black soldier fly prepupae and derived biomasses with microbial fermentation 46
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) 46
Totale 7.557
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Categoria #
all - tutte 31.559
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 31.559
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020770 0 0 0 0 0 207 134 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
2024/20251.296 92 149 178 252 289 336 0 0 0 0 0 0
Totale 7.961