IRIS
GATTI, Monica
 Distribuzione geografica
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Continente #
NA - Nord America 4.400
EU - Europa 3.955
AS - Asia 1.643
SA - Sud America 12
AF - Africa 7
Continente sconosciuto - Info sul continente non disponibili 7
OC - Oceania 2
Totale 10.026
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Nazione #
US - Stati Uniti d'America 4.306
CN - Cina 1.323
IE - Irlanda 955
FI - Finlandia 710
SE - Svezia 654
IT - Italia 544
UA - Ucraina 394
DE - Germania 364
TR - Turchia 168
GB - Regno Unito 102
CA - Canada 84
AT - Austria 81
SG - Singapore 63
IN - India 54
BE - Belgio 50
FR - Francia 30
NL - Olanda 14
VN - Vietnam 10
CZ - Repubblica Ceca 9
MX - Messico 9
CH - Svizzera 8
RU - Federazione Russa 8
EU - Europa 7
RO - Romania 6
BG - Bulgaria 5
ES - Italia 5
KR - Corea 5
AR - Argentina 4
JP - Giappone 4
UY - Uruguay 4
BR - Brasile 3
CI - Costa d'Avorio 3
IR - Iran 3
LT - Lituania 3
PT - Portogallo 3
TH - Thailandia 3
AU - Australia 2
DK - Danimarca 2
HR - Croazia 2
LU - Lussemburgo 2
NG - Nigeria 2
NO - Norvegia 2
TW - Taiwan 2
CL - Cile 1
EG - Egitto 1
HK - Hong Kong 1
IL - Israele 1
KH - Cambogia 1
LA - Repubblica Popolare Democratica del Laos 1
MK - Macedonia 1
MN - Mongolia 1
NP - Nepal 1
PA - Panama 1
PK - Pakistan 1
SA - Arabia Saudita 1
SI - Slovenia 1
ZA - Sudafrica 1
Totale 10.026
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Città #
Dublin 949
Chandler 922
Jacksonville 530
Dearborn 377
Beijing 352
Ann Arbor 321
Ashburn 268
Nanjing 219
Princeton 180
Izmir 141
San Mateo 138
Wilmington 114
Parma 104
Shanghai 97
Bremen 87
Kunming 79
Vienna 76
Shenyang 71
Toronto 68
Hebei 58
Hefei 56
Nanchang 56
Jinan 55
Helsinki 51
New York 51
Boardman 50
Des Moines 50
Brussels 47
Seattle 46
Woodbridge 43
Changsha 38
Tianjin 35
Milan 32
Jiaxing 31
Norwalk 27
Bologna 24
Guangzhou 23
Vicenza 21
Kocaeli 20
Chicago 17
Zhengzhou 16
Piacenza 14
Redmond 13
Vaprio 13
Fuzhou 12
Pune 12
Fremont 11
Dong Ket 10
Falls Church 10
Haikou 10
Inveruno 10
Fairfield 9
Houston 9
Taizhou 9
Düsseldorf 8
Frankfurt am Main 8
Hangzhou 8
Ningbo 8
Redwood City 8
Rome 8
Auburn Hills 7
Ceppaloni 7
Ottawa 7
Southend 7
Lanzhou 6
Mestre 6
Wuhan 6
Borås 5
Chongqing 5
Genova 5
Padova 5
Palermo 5
Reggio Emilia 5
Rockville 5
Singapore 5
Turin 5
Vigevano 5
Villeurbanne 5
Wenzhou 5
Xian 5
Bern 4
Brescia 4
Chengdu 4
Edinburgh 4
Fidenza 4
Kayseri 4
Las Vegas 4
Mexico 4
Modena 4
Montevideo 4
Naples 4
Napoli 4
Pavia 4
San Michele All'adige 4
Seongnam-si 4
Sofia 4
Taiyuan 4
Varzi 4
Abidjan 3
Bari 3
Totale 6.319
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Nome #
Artisanal Pale Ale Beer: Influence of Bottle Fermentation and Storage 118
Dynamics of a natural bacterial community under technological and environ-mental pressures: the case of natural whey starter for Parmigiano Reggiano cheese 106
Pyroglutamic acid in cheese: presence, origin and correlation with the ripening time of Grana padano cheese. 94
Bacterial Cannibalism To Survive During Cheese Ripening 89
Attività aminopeptidasica in Streptococcus thermophilus 87
Dynamics of microbial communities in Grana Padano cheese 83
Dinamiche delle popolazioni microbiche nel formaggio Grana Padano. 81
Bifidogenic activities of protein hydrolizate (FAP) from poultry by-products 80
Comparison of natural whey starters for Grana Padanocheese using sunray plots 79
Whey starter for Parmigiano Reggiano: culture independent approach 79
Low-temperature centrifugation of milk for manufacture of raw milk cheeses: Impact on milk debacterization and cheese yield 79
Arthrospira platensis Extract: A Non-Invasive Strategy to Obtain Adjunct Attenuated Cultures 78
IPSUS: Climate smart food innovation using plant and seaweed proteins from upcycled sources 77
Amino acid requirements and aminopeptidase activities in Streptococcus salivarius subsp. thermophilus. 77
Rilevazione della presenza di Staphylococcus aureus enterotossigeni ed Escherichia coli patogeni in formaggi tipici lombardi a latte crudo mediante multiplex-PCR 77
Application of AFLP fingerprint analysis for studying the biodiversity ofStreptococcus thermophilus 76
Natural whey starter for Parmigiano Reggiano:culture-independent approach 75
Cutting procedures might be responsible for Listeria monocytogenes contamination of foods: The case of Gorgonzola cheese 75
Bacteriostatic or bactericidal? Impedometric measurements to test the antimicrobial activity of Arthrospira platensis extract 75
A new simple medium for the detection of Enterococcus faecalis and Enterococcus faecium by measurement of conductance cheanges 74
Yeast viability as a parameter to maintain artisanal beer quality features 74
Bacterial ecology of artisanal Minas cheeses assessed by culture-dependent and -independent methods 74
Pectin oligosaccharides from sugar beet pulp: Molecular characterization and potential prebiotic activity 74
Growth promotion of Bifidobacterium and Lactobacillus species by proteinaceous hydrolysates derived from poultry processing leftovers 74
Acidification activity of thermophilic lactobacilli under the temperature gradient of Grana cheesemaking. 73
cDNA-amplified fragment length polymorphism to study the transcriptional responses of Lactobacillus rhamnosus growing in cheese-like medium 73
Parmigiano Reggiano: How Microorganisms and Ripening Build the Diversity that Makes it Unique 73
Transcriptional responses of cDNA-AFLP of Lactobacillus rhamnosus growing in cheese-like medium by a novel cDNA-AFLP technique 73
AFLP technique as molecular typing of Streptococcus thermophilus strains 72
Variabilità genetica microbica e stagionatura di un formaggio italiano dop: Lactobacillus rhamnosus e Parmigiano-Reggiano. 72
An integrated strategy to discover Lactobacillus casei group strains for their potential use as aromatic starters 71
Impedance microbiology to speed up the screening of lactic acid bacteria exopolysaccharide production 71
Sourdough bacterial dynamics revealed by metagenomic analysis in Brazil 71
Pectic oligosaccharides from agricultural by-products: production, characterization and health benefits 70
Can the development and autolysis of lactic acid bacteria influence the cheese volatile fraction? The case of Grana Padano 70
Community and Dynamics of Lactic Acid Bacteria in Grana Padano Cheese: a survey. 69
Lactobacillus casei group effective identification 69
Antibiotic resistance of lactobacilli isolated from two Italianhard cheeses 68
Evaluation of peptidase activities of Lactobacillus and Bifidobacterium after the growth in new and traditional proteinaceus hydrolizates 68
Lysozyme affects the microbial catabolism of free arginine in raw-milk hard cheeses 67
Arthrospira platensis as Natural Fermentation Booster for Milk and Soy Fermented Beverages 67
A poliphasic approach to higlight genotypic and phenotypic diversities of Lactobacillus helveticus strains isolated from dairy starter cultures and cheeses 67
Impiego di LH-(RT) PCR per lo studio di popolazioni microbiche complesse 67
Physicochemical and microbiological quality of sous-vide-processed carrots and Brussels sprouts 66
Application of Impedance Microbiology for Evaluating Potential Acidifying Performances of Starter Lactic Acid Bacteria to Employ in Milk Transformation 66
Ability of a wild Weissella strain to modify viscosity of fermented milk 66
Molecular typing of Lactobacillus delbrueckii of dairy origin by RFLP of protein coding genes 65
Dynamics of whole and lysed bacterial cells during Parmigiano-Reggianocheese production and ripening 65
The spxB gene as a target to identify Lactobacillus casei group species in cheese. 65
Heterogeneity of Putative Surface Layer Proteins in Lactobacillus helveticus 64
Dynamics of whole and lysed bacterial cells during Parmigiano Reggiano cheese production and ripening 64
Wild Lactobacillus casei Group Strains: Potentiality to Ferment Plant Derived Juices 64
Classification techniques in order to study DNA fingerprinting of lactis acid bacteria of dairy origin 62
Biodiversity in Lactobacillus helveticus strains in natural whey starter used for Parmigiano Reggiano Cheese 62
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. 62
Aspetti microbiologici ed enzimatici della maturazione dei formaggi a lunga stagionatura. 62
Study of the bacterial diversity of foods: PCR-DGGE versus LH-PCR 62
How new molecular approaches have contributed to shedding light on microbial dynamics in Parmigiano Reggiano cheese 62
Presenza e caratterizzazione genica dell’enzima glutammato deidrogenasi in Streptococcus thermophilus 62
Pyroglutamic Acid in Cheese: Presence, Origin, and Correlation with Ripening time of Grana Padano Cheese 61
Yeast viability and fermentation activities in artisanal pils beer 61
I Batteri lattici 61
Dinamiche Microbiche durante la produzione e la stagionatura del Parmigiano Reggiano 61
Studio della vitalità e coltivabilità della popolazione microbica presente nei sieroinnesti naturali 61
Biochemical and molecular characterisation of surface layer proteins: efficient tools to study the ecological diversity of Lactobacillus helveticus (0245) 60
Application of FISH technology for microbiological analysis: current state and prospects 60
Development of a multiplex real time PCR to detect thermophilic lactic acid bacteria in natural whey starters 60
Metabolic gene-targeted monitoring of non-starter lactic acid bacteria during cheese ripening 60
Advancement in LH-PCR methodology for multiple microbial species detections in fermented foods 60
Disclosing Lactobacillus delbrueckii subsp. bulgaricus intraspecific diversity in exopolysaccharides production 60
Genetic and phenotypic diversities of Lactobacillus helveticus strains isolated from whey starter cultures and cheeses 59
Presence of peptidase activities in different varietes of cheese 59
Electrical conductivity changes in milk caused by acidification: determining factors. 59
A polyphasic approach to detect enterotoxigenic Staphylococcus aureus and diarrheagenic Escherichia coli in raw milk italian cheeses by multiplex PCR 59
Characterization of the peptide fraction from digested Parmigiano Reggiano cheese and its effect on growth of lactobacilli and bifidobacteria 59
Genotypic and phenotypic strain diversity of Lactobacillus delbrueckii subsp. lactis isolated from dairy products 58
Identificazione della microflora dominante nel sieroinnesto naturale per Provolone 58
Genotypic and phenotypic heterogeneity of Streptococcus thermophilus strains isolated from dairy products 58
Non proteolytic amminoacyl derivatives in Parmigiano Reggiano and other cheeses are produced by lactic acid bacteria 58
Evaluating the presence of human pathogens in commercially frozen, biologically appropriate raw pet food sold in Italy 58
Genotypic and phenotypic diversity of Lactobacillus delbrueckii subsp. lactis strains of dairy origin 57
The Interrelationship Between Microbiota and Peptides During Ripening as a Driver for Parmigiano Reggiano Cheese Quality 57
Eterogeneità genotipica e fenotipica di ceppi di Streptococcus thermophilus isolati da prodotti lattiero caseari 57
Evaluation of cell viability and bacterial composition of the Grana Padano whey starter ecosystem 57
Non-starter lactic acid bacteria strategy to grow during cheese ripening 57
Characterization of Streptococcus macedonicus strains isolated from artisanal Italian raw milk cheeses 56
Lactobacillus paracasei 4341 as adjunct culture to enhance flavor in short ripened Caciotta-type cheese 56
Genetic diversity in proteolytic enzymes and amino acid metabolism among Lactobacillus helveticus strains 56
Peptidase activity in various species of dairy thermophilic lactobacilli 55
Crescita di batteri lattici e cinetica di rilascio di attività enzimatiche in formaggi a pasta dura prodotti con differenti cicli termici di caseificazione 55
Natural whey starter cultures for Grana Padano and Parmigiano Reggiano cheeses: new approach to evaluate their microbial diversity (0248) 55
Growth Promotion of Bifidobacterium Species by Poultry Bone and Meat Trimming Hydrolyzate. 55
Presence and genetic diversity of L. monocytogenes in blue veined cheese rinds 55
Microbial origin of non proteolytic aminoacyl derivatives in long ripened cheeses 55
Effect of protein hydrolizates on growth kinetics and aminopeptidase activities of Lactobacillus 55
Phenotypic Diversity of Lactobacillus casei Group Isolates as a Selection Criterion for Use as Secondary Adjunct Starters 55
Lactic acid bacteria peptidase activities: model system to investigate the role in Grana cheese ripening 54
Presenza di attività peptidasiche in formaggio Grana Padano e Parmigiano Reggiano e in lattobacilli termofili isolati dai rispettivi sieroinnesti naturali. 53
Genetic diversity and technological properties of Streptococcus thermophilus strains isolated from dairy products 53
Fluorescence microscopy for studing the viability of micro-organisms in natural whey starters 53
Totale 6.661
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Categoria #
all - tutte 35.282
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 35.282
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/2019208 0 0 0 0 0 0 0 0 0 11 186 11
2019/20202.330 342 409 127 27 178 285 255 51 203 222 72 159
2020/20211.008 8 111 91 40 134 26 112 22 233 55 143 33
2021/2022901 25 30 8 55 31 13 143 121 46 84 56 289
2022/20233.543 348 357 192 283 351 378 38 231 1.186 24 104 51
2023/2024919 68 123 28 56 108 234 131 92 37 42 0 0
Totale 10.219