IRIS
GATTI, Monica
 Distribuzione geografica
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Continente #
NA - Nord America 8.626
AS - Asia 7.812
EU - Europa 5.507
SA - Sud America 1.137
AF - Africa 421
Continente sconosciuto - Info sul continente non disponibili 9
OC - Oceania 2
Totale 23.514
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Nazione #
US - Stati Uniti d'America 8.374
SG - Singapore 2.765
CN - Cina 2.339
VN - Vietnam 1.130
IE - Irlanda 958
IT - Italia 935
BR - Brasile 867
FI - Finlandia 734
SE - Svezia 664
HK - Hong Kong 566
DE - Germania 562
UA - Ucraina 409
FR - Francia 301
ZA - Sudafrica 267
NL - Olanda 233
TR - Turchia 207
GB - Regno Unito 183
CA - Canada 161
IN - India 153
RU - Federazione Russa 152
KR - Corea 127
AR - Argentina 108
AT - Austria 93
BD - Bangladesh 82
BE - Belgio 59
MX - Messico 59
IQ - Iraq 53
JP - Giappone 53
CI - Costa d'Avorio 46
ID - Indonesia 44
PL - Polonia 41
TH - Thailandia 38
EC - Ecuador 37
CZ - Repubblica Ceca 36
ES - Italia 36
PH - Filippine 35
PK - Pakistan 30
VE - Venezuela 28
CO - Colombia 27
MA - Marocco 23
UZ - Uzbekistan 22
CL - Cile 20
LT - Lituania 20
PY - Paraguay 18
AE - Emirati Arabi Uniti 16
SA - Arabia Saudita 16
CH - Svizzera 15
EG - Egitto 15
IR - Iran 15
KE - Kenya 14
UY - Uruguay 14
DZ - Algeria 13
IL - Israele 13
JO - Giordania 13
TN - Tunisia 13
NP - Nepal 12
RO - Romania 11
GR - Grecia 10
LB - Libano 10
PT - Portogallo 10
BH - Bahrain 9
JM - Giamaica 9
PE - Perù 9
BO - Bolivia 8
ET - Etiopia 8
KZ - Kazakistan 8
TW - Taiwan 8
BG - Bulgaria 7
EU - Europa 7
HN - Honduras 6
MY - Malesia 6
DK - Danimarca 5
KG - Kirghizistan 5
LV - Lettonia 5
OM - Oman 5
PA - Panama 5
SC - Seychelles 5
SN - Senegal 5
AL - Albania 4
AZ - Azerbaigian 4
CY - Cipro 4
HR - Croazia 4
MN - Mongolia 4
NO - Norvegia 4
AO - Angola 3
BY - Bielorussia 3
DO - Repubblica Dominicana 3
GE - Georgia 3
KH - Cambogia 3
NG - Nigeria 3
PS - Palestinian Territory 3
QA - Qatar 3
AM - Armenia 2
AU - Australia 2
BB - Barbados 2
CG - Congo 2
GA - Gabon 2
HU - Ungheria 2
LU - Lussemburgo 2
NI - Nicaragua 2
Totale 23.489
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Città #
Singapore 1.373
Ashburn 1.105
Dublin 950
Chandler 912
San Jose 715
Santa Clara 631
Beijing 566
Hong Kong 536
Jacksonville 526
Dearborn 372
Ho Chi Minh City 341
Boardman 332
Ann Arbor 319
Dallas 300
Hanoi 261
Johannesburg 253
Nanjing 220
Shanghai 186
Princeton 179
Hefei 176
Parma 170
Lauterbourg 163
Los Angeles 158
Munich 146
Izmir 142
San Mateo 136
Seoul 114
Wilmington 114
New York 108
Toronto 92
Bremen 87
Chicago 86
Bologna 82
Marseille 82
Vienna 81
Kunming 79
São Paulo 77
Shenyang 73
Milan 69
Buffalo 63
Columbus 63
Helsinki 60
Nanchang 58
Jinan 57
Hebei 56
Seattle 56
Brussels 55
Council Bluffs 54
Tianjin 51
Des Moines 49
Haiphong 48
Moscow 47
Abidjan 46
Changsha 46
Da Nang 46
Woodbridge 43
Tokyo 41
Guangzhou 36
The Dalles 35
Chennai 31
Jiaxing 31
London 30
Warsaw 29
Jakarta 28
Montreal 28
Frankfurt am Main 27
Norwalk 27
Brooklyn 26
Rio de Janeiro 24
Boston 23
Florianópolis 23
Atlanta 22
Belo Horizonte 22
Nuremberg 22
Tashkent 21
Vicenza 21
Zhengzhou 21
Kocaeli 20
Verona 20
Baghdad 19
Biên Hòa 19
Houston 19
Orem 18
Osasco 18
Reggio Emilia 18
Turku 18
Hải Dương 17
San Francisco 17
Modena 16
Stockholm 16
Curitiba 15
Denver 15
Guayaquil 15
Iseo 15
Ribeirão Preto 15
Rome 15
Brno 14
Can Tho 14
Dhaka 14
Düsseldorf 14
Totale 14.159
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Nome #
Dynamics of a natural bacterial community under technological and environ-mental pressures: the case of natural whey starter for Parmigiano Reggiano cheese 225
Lactic acid bacteria in cow raw milk for cheese production: Which and how many? 212
Artisanal Pale Ale Beer: Influence of Bottle Fermentation and Storage 202
Arthrospira platensis as Natural Fermentation Booster for Milk and Soy Fermented Beverages 193
Ability of a wild Weissella strain to modify viscosity of fermented milk 187
An integrated strategy to discover Lactobacillus casei group strains for their potential use as aromatic starters 186
Bacterial Cannibalism To Survive During Cheese Ripening 185
Attività aminopeptidasica in Streptococcus thermophilus 182
Arthrospira platensis Extract: A Non-Invasive Strategy to Obtain Adjunct Attenuated Cultures 181
Bifidogenic activities of protein hydrolizate (FAP) from poultry by-products 178
Bacteriostatic or bactericidal? Impedometric measurements to test the antimicrobial activity of Arthrospira platensis extract 172
Acidification activity of thermophilic lactobacilli under the temperature gradient of Grana cheesemaking. 171
Comparison of natural whey starters for Grana Padanocheese using sunray plots 168
Amino acid requirements and aminopeptidase activities in Streptococcus salivarius subsp. thermophilus. 166
A poliphasic approach to higlight genotypic and phenotypic diversities of Lactobacillus helveticus strains isolated from dairy starter cultures and cheeses 166
Application of AFLP fingerprint analysis for studying the biodiversity ofStreptococcus thermophilus 162
Pectin oligosaccharides from sugar beet pulp: Molecular characterization and potential prebiotic activity 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
Pyroglutamic acid in cheese: presence, origin and correlation with the ripening time of Grana padano cheese. 157
Advancement in LH-PCR methodology for multiple microbial species detections in fermented foods 157
A polyphasic approach to detect enterotoxigenic Staphylococcus aureus and diarrheagenic Escherichia coli in raw milk italian cheeses by multiplex PCR 157
AFLP technique as molecular typing of Streptococcus thermophilus strains 156
Sourdough bacterial dynamics revealed by metagenomic analysis in Brazil 156
How new molecular approaches have contributed to shedding light on microbial dynamics in Parmigiano Reggiano cheese 155
Considerazioni sul sieroinnesto naturale per il Grana 155
Metabolic gene-targeted monitoring of non-starter lactic acid bacteria during cheese ripening 153
Impedance microbiology to speed up the screening of lactic acid bacteria exopolysaccharide production 153
IPSUS: Climate smart food innovation using plant and seaweed proteins from upcycled sources 151
Rilevazione della presenza di Staphylococcus aureus enterotossigeni ed Escherichia coli patogeni in formaggi tipici lombardi a latte crudo mediante multiplex-PCR 151
Dynamics of microbial communities in Grana Padano cheese 150
Pectic oligosaccharides from agricultural by-products: production, characterization and health benefits 150
Application of Impedance Microbiology for Evaluating Potential Acidifying Performances of Starter Lactic Acid Bacteria to Employ in Milk Transformation 150
Phenotypic Diversity of Lactobacillus casei Group Isolates as a Selection Criterion for Use as Secondary Adjunct Starters 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
Lactobacillus casei group effective identification 149
Application of FISH technology for microbiological analysis: current state and prospects 148
Yeast viability as a parameter to maintain artisanal beer quality features 147
Whey starter for Parmigiano Reggiano: culture independent approach 147
Exploitation of Impedometric Analysis and Fluorescence Microscopy: Assessment of Alicyclobacillus acidoterrestris Life Cycle and Innovative Inactivation Strategy 146
The Microbial Community of Natural Whey Starter: Why Is It a Driver for the Production of the Most Famous Italian Long-Ripened Cheeses? 146
Natural whey starter for Parmigiano Reggiano:culture-independent approach 146
cDNA-amplified fragment length polymorphism to study the transcriptional responses of Lactobacillus rhamnosus growing in cheese-like medium 146
Disclosing Lactobacillus delbrueckii subsp. bulgaricus intraspecific diversity in exopolysaccharides production 146
Impiego di LH-(RT) PCR per lo studio di popolazioni microbiche complesse 145
Dinamiche delle popolazioni microbiche nel formaggio Grana Padano. 145
Dynamics of whole and lysed bacterial cells during Parmigiano Reggiano cheese production and ripening 144
Biodiversity in Lactobacillus helveticus strains in natural whey starter used for Parmigiano Reggiano Cheese 142
Antibiotic resistance of lactobacilli isolated from two Italianhard cheeses 142
Composition of pectins from food waste to be used in bulk feed and as feed additives 142
Feeding Lactic Acid Bacteria with Different Sugars: Effect on Exopolysaccharides (EPS) Production and Their Molecular Characteristics 141
Production, characterization and prebiotic potential of pectic oligosaccharides (POS) from onion hulls waste stream 141
Bacterial ecology of artisanal Minas cheeses assessed by culture-dependent and -independent methods 140
Community and Dynamics of Lactic Acid Bacteria in Grana Padano Cheese: a survey. 140
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
Evaluation of peptidase activities of Lactobacillus and Bifidobacterium after the growth in new and traditional proteinaceus hydrolizates 139
Characterization of the peptide fraction from digested Parmigiano Reggiano cheese and its effect on growth of lactobacilli and bifidobacteria 139
The Interrelationship Between Microbiota and Peptides During Ripening as a Driver for Parmigiano Reggiano Cheese Quality 138
Studio della vitalità e coltivabilità della popolazione microbica presente nei sieroinnesti naturali 138
Wild Lactobacillus casei Group Strains: Potentiality to Ferment Plant Derived Juices 138
Biochemical and molecular characterisation of surface layer proteins: efficient tools to study the ecological diversity of Lactobacillus helveticus (0245) 136
Impedometric analysis applied to food microbiology 135
Parmigiano Reggiano: How Microorganisms and Ripening Build the Diversity that Makes it Unique 135
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
Eating fermented: Health benefits of lab-fermented foods 135
Physicochemical and microbiological quality of sous-vide-processed carrots and Brussels sprouts 134
Dinamiche Microbiche durante la produzione e la stagionatura del Parmigiano Reggiano 132
Lactic Acid Fermentation of Chlorella vulgaris to Improve the Aroma of New Microalgae-Based Foods: Impact of Composition and Bacterial Growth on the Volatile Fraction 132
Microbiota of Cheese Ecosystems: A Perspective on Cheesemaking 131
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
Lysozyme affects the microbial catabolism of free arginine in raw-milk hard cheeses 131
Study of the bacterial diversity of foods: PCR-DGGE versus LH-PCR 131
Evaluating the presence of human pathogens in commercially frozen, biologically appropriate raw pet food sold in Italy 131
A Model to Assess LAB Aminopeptidase Activities in Parmigiano Reggiano Cheese During Ripening 130
Non-starter lactic acid bacteria strategy to grow during cheese ripening 130
"Evaluation of genetic polymorphism among Lactobacillus rhamnosus non-starter Parmigiano Reggiano cheese strains" 128
Low-temperature centrifugation of milk for manufacture of raw milk cheeses: Impact on milk debacterization and cheese yield 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
Yeast viability and fermentation activities in artisanal pils beer 125
Nonstarter lactic acid bacteria volatilomes produced using cheese components 125
Whey starter for Grana Padano Cheese: effect of technological parameters on viability and composition of the microbial community 124
Lactobacillus paracasei 4341 as adjunct culture to enhance flavor in short ripened Caciotta-type cheese 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
Draft genome sequence of Lactobacillus helveticus strain Lh 12 isolated from natural whey starter 122
Parmigiano Reggiano: How Microorganisms and Ripening Build the Diversity that Makes it Unique 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
Culture independent approach for evaluation of presence and activity of microorganims in food 119
Dynamics of whole and lysed bacterial cells during Parmigiano-Reggianocheese production and ripening 118
Genotypic and phenotypic heterogeneity of Streptococcus thermophilus strains isolated from dairy products 118
Metabolic and proteomic adaptation of Lactobacillus rhamnosus strains during growth under cheese-like environmental conditions compared to de Man, Rogosa, and Sharpe medium 118
Peptide profile of Parmigiano Reggiano cheese after simulated gastrointestinal digestion: From quality drivers to functional compounds 117
Investigation of the ability of dairy nonstarter lactic acid bacteria to grow using cell lysates of other lactic acid bacteria as the exclusive source of nutrients 117
Totale 14.553
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Categoria #
all - tutte 81.552
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 81.552
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021229 0 0 0 0 0 0 0 0 0 55 141 33
2021/2022893 25 30 7 55 31 13 142 120 46 83 56 285
2022/20233.512 345 352 191 281 349 375 37 226 1.180 24 101 51
2023/20241.289 71 122 29 56 111 233 133 91 36 78 119 210
2024/20254.467 143 266 263 362 427 493 252 227 457 384 372 821
2025/20268.751 978 868 1.070 966 1.413 567 981 293 1.089 526 0 0
Totale 23.739