IRIS
GATTI, Monica
 Distribuzione geografica
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Continente #
NA - Nord America 5.593
EU - Europa 4.692
AS - Asia 2.847
SA - Sud America 234
AF - Africa 68
Continente sconosciuto - Info sul continente non disponibili 7
OC - Oceania 2
Totale 13.443
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Nazione #
US - Stati Uniti d'America 5.472
CN - Cina 1.512
SG - Singapore 956
IE - Irlanda 953
FI - Finlandia 714
IT - Italia 711
SE - Svezia 649
DE - Germania 450
UA - Ucraina 395
NL - Olanda 219
BR - Brasile 203
TR - Turchia 184
GB - Regno Unito 123
FR - Francia 116
RU - Federazione Russa 107
CA - Canada 99
AT - Austria 89
BE - Belgio 58
IN - India 53
CI - Costa d'Avorio 44
CZ - Repubblica Ceca 32
ID - Indonesia 21
MX - Messico 16
BD - Bangladesh 13
CH - Svizzera 12
VN - Vietnam 12
AE - Emirati Arabi Uniti 11
LT - Lituania 11
IL - Israele 10
AR - Argentina 8
TH - Thailandia 8
EU - Europa 7
PK - Pakistan 7
PT - Portogallo 7
RO - Romania 7
BG - Bulgaria 6
MA - Marocco 6
UZ - Uzbekistan 6
ES - Italia 5
IQ - Iraq 5
JP - Giappone 5
KR - Corea 5
SC - Seychelles 5
UY - Uruguay 5
EC - Ecuador 4
HR - Croazia 4
KE - Kenya 4
LB - Libano 4
TN - Tunisia 4
AZ - Azerbaigian 3
BO - Bolivia 3
CO - Colombia 3
DK - Danimarca 3
EG - Egitto 3
JM - Giamaica 3
KG - Kirghizistan 3
KZ - Kazakistan 3
LV - Lettonia 3
NO - Norvegia 3
NP - Nepal 3
PL - Polonia 3
PY - Paraguay 3
TW - Taiwan 3
AL - Albania 2
AU - Australia 2
CY - Cipro 2
GR - Grecia 2
IR - Iran 2
JO - Giordania 2
KH - Cambogia 2
LU - Lussemburgo 2
MN - Mongolia 2
PA - Panama 2
PE - Perù 2
SA - Arabia Saudita 2
VE - Venezuela 2
AM - Armenia 1
BH - Bahrain 1
BN - Brunei Darussalam 1
CL - Cile 1
DO - Repubblica Dominicana 1
EE - Estonia 1
GA - Gabon 1
GE - Georgia 1
HK - Hong Kong 1
HU - Ungheria 1
LA - Repubblica Popolare Democratica del Laos 1
MK - Macedonia 1
NG - Nigeria 1
OM - Oman 1
PS - Palestinian Territory 1
RS - Serbia 1
SI - Slovenia 1
SK - Slovacchia (Repubblica Slovacca) 1
Totale 13.443
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Città #
Dublin 946
Chandler 912
Santa Clara 604
Singapore 568
Jacksonville 525
Dearborn 372
Beijing 353
Ann Arbor 319
Ashburn 293
Boardman 288
Nanjing 218
Shanghai 182
Princeton 179
Izmir 142
Parma 140
San Mateo 136
Wilmington 114
Bremen 86
Marseille 81
Kunming 79
Vienna 78
Toronto 77
Shenyang 71
Helsinki 58
Hefei 57
Munich 57
Chicago 56
Hebei 56
Nanchang 56
Brussels 55
Jinan 55
Bologna 54
New York 52
Milan 51
Des Moines 49
Seattle 46
Abidjan 44
Woodbridge 43
Moscow 41
Changsha 38
Tianjin 37
Los Angeles 32
Council Bluffs 31
Jiaxing 31
Norwalk 27
Guangzhou 26
Vicenza 21
Dallas 20
Kocaeli 20
Jakarta 19
Zhengzhou 17
São Paulo 16
Frankfurt am Main 15
Brno 14
Düsseldorf 14
London 14
Nuremberg 14
Padova 14
Piacenza 14
Redmond 13
Vaprio 13
Florianópolis 12
Fuzhou 12
Osasco 12
Ottawa 12
Pune 12
Reggio Emilia 12
Fremont 11
Dong Ket 10
Falls Church 10
Haikou 10
Hangzhou 10
Inveruno 10
Olomouc 10
Rome 10
Turin 10
Fairfield 9
Houston 9
Modena 9
Taizhou 9
Ningbo 8
Redwood City 8
Auburn Hills 7
Ceppaloni 7
Istanbul 7
Mestre 7
Southend 7
Belo Horizonte 6
Lanzhou 6
Tashkent 6
Wenzhou 6
Wuhan 6
Borås 5
Brescia 5
Chongqing 5
Genova 5
Montevideo 5
Palermo 5
Sofia 5
Taiyuan 5
Totale 8.373
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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 139
Artisanal Pale Ale Beer: Influence of Bottle Fermentation and Storage 136
Lactic acid bacteria in cow raw milk for cheese production: Which and how many? 128
Attività aminopeptidasica in Streptococcus thermophilus 111
Pyroglutamic acid in cheese: presence, origin and correlation with the ripening time of Grana padano cheese. 110
IPSUS: Climate smart food innovation using plant and seaweed proteins from upcycled sources 109
Bacterial Cannibalism To Survive During Cheese Ripening 109
Arthrospira platensis Extract: A Non-Invasive Strategy to Obtain Adjunct Attenuated Cultures 108
Bacteriostatic or bactericidal? Impedometric measurements to test the antimicrobial activity of Arthrospira platensis extract 106
Comparison of natural whey starters for Grana Padanocheese using sunray plots 105
Bifidogenic activities of protein hydrolizate (FAP) from poultry by-products 100
Pectin oligosaccharides from sugar beet pulp: Molecular characterization and potential prebiotic activity 100
Dinamiche delle popolazioni microbiche nel formaggio Grana Padano. 100
Dynamics of microbial communities in Grana Padano cheese 99
Yeast viability as a parameter to maintain artisanal beer quality features 99
AFLP technique as molecular typing of Streptococcus thermophilus strains 99
Lactobacillus casei group effective identification 99
Application of AFLP fingerprint analysis for studying the biodiversity ofStreptococcus thermophilus 98
Rilevazione della presenza di Staphylococcus aureus enterotossigeni ed Escherichia coli patogeni in formaggi tipici lombardi a latte crudo mediante multiplex-PCR 97
An integrated strategy to discover Lactobacillus casei group strains for their potential use as aromatic starters 96
Growth promotion of Bifidobacterium and Lactobacillus species by proteinaceous hydrolysates derived from poultry processing leftovers 96
Sourdough bacterial dynamics revealed by metagenomic analysis in Brazil 96
Ability of a wild Weissella strain to modify viscosity of fermented milk 95
Whey starter for Parmigiano Reggiano: culture independent approach 95
Natural whey starter for Parmigiano Reggiano:culture-independent approach 94
Parmigiano Reggiano: How Microorganisms and Ripening Build the Diversity that Makes it Unique 94
Cutting procedures might be responsible for Listeria monocytogenes contamination of foods: The case of Gorgonzola cheese 94
Bacterial ecology of artisanal Minas cheeses assessed by culture-dependent and -independent methods 94
Impedance microbiology to speed up the screening of lactic acid bacteria exopolysaccharide production 94
Variabilità genetica microbica e stagionatura di un formaggio italiano dop: Lactobacillus rhamnosus e Parmigiano-Reggiano. 94
Low-temperature centrifugation of milk for manufacture of raw milk cheeses: Impact on milk debacterization and cheese yield 94
Amino acid requirements and aminopeptidase activities in Streptococcus salivarius subsp. thermophilus. 93
Acidification activity of thermophilic lactobacilli under the temperature gradient of Grana cheesemaking. 92
Can the development and autolysis of lactic acid bacteria influence the cheese volatile fraction? The case of Grana Padano 92
Pectic oligosaccharides from agricultural by-products: production, characterization and health benefits 91
Evaluation of peptidase activities of Lactobacillus and Bifidobacterium after the growth in new and traditional proteinaceus hydrolizates 90
Arthrospira platensis as Natural Fermentation Booster for Milk and Soy Fermented Beverages 90
Transcriptional responses of cDNA-AFLP of Lactobacillus rhamnosus growing in cheese-like medium by a novel cDNA-AFLP technique 90
cDNA-amplified fragment length polymorphism to study the transcriptional responses of Lactobacillus rhamnosus growing in cheese-like medium 89
How new molecular approaches have contributed to shedding light on microbial dynamics in Parmigiano Reggiano cheese 89
Community and Dynamics of Lactic Acid Bacteria in Grana Padano Cheese: a survey. 89
Wild Lactobacillus casei Group Strains: Potentiality to Ferment Plant Derived Juices 88
Application of FISH technology for microbiological analysis: current state and prospects 87
Physicochemical and microbiological quality of sous-vide-processed carrots and Brussels sprouts 87
Studio della vitalità e coltivabilità della popolazione microbica presente nei sieroinnesti naturali 85
Dynamics of whole and lysed bacterial cells during Parmigiano Reggiano cheese production and ripening 84
Application of Impedance Microbiology for Evaluating Potential Acidifying Performances of Starter Lactic Acid Bacteria to Employ in Milk Transformation 84
Dinamiche Microbiche durante la produzione e la stagionatura del Parmigiano Reggiano 84
Lactobacillus paracasei 4341 as adjunct culture to enhance flavor in short ripened Caciotta-type cheese 83
A poliphasic approach to higlight genotypic and phenotypic diversities of Lactobacillus helveticus strains isolated from dairy starter cultures and cheeses 83
Impiego di LH-(RT) PCR per lo studio di popolazioni microbiche complesse 83
A polyphasic approach to detect enterotoxigenic Staphylococcus aureus and diarrheagenic Escherichia coli in raw milk italian cheeses by multiplex PCR 83
Antibiotic resistance of lactobacilli isolated from two Italianhard cheeses 82
Lysozyme affects the microbial catabolism of free arginine in raw-milk hard cheeses 82
The Interrelationship Between Microbiota and Peptides During Ripening as a Driver for Parmigiano Reggiano Cheese Quality 82
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. 81
Effect of protein hydrolizates on growth kinetics and aminopeptidase activities of Lactobacillus 81
Advancement in LH-PCR methodology for multiple microbial species detections in fermented foods 81
Phenotypic Diversity of Lactobacillus casei Group Isolates as a Selection Criterion for Use as Secondary Adjunct Starters 81
Biodiversity in Lactobacillus helveticus strains in natural whey starter used for Parmigiano Reggiano Cheese 80
Biochemical and molecular characterisation of surface layer proteins: efficient tools to study the ecological diversity of Lactobacillus helveticus (0245) 80
Molecular typing of Lactobacillus delbrueckii of dairy origin by RFLP of protein coding genes 80
Non-starter lactic acid bacteria strategy to grow during cheese ripening 80
Characterization of the peptide fraction from digested Parmigiano Reggiano cheese and its effect on growth of lactobacilli and bifidobacteria 80
Disclosing Lactobacillus delbrueckii subsp. bulgaricus intraspecific diversity in exopolysaccharides production 80
I Batteri lattici 79
The spxB gene as a target to identify Lactobacillus casei group species in cheese. 79
Study of the bacterial diversity of foods: PCR-DGGE versus LH-PCR 79
Metabolic gene-targeted monitoring of non-starter lactic acid bacteria during cheese ripening 79
Evaluation of cell viability and bacterial composition of the Grana Padano whey starter ecosystem 79
Non proteolytic amminoacyl derivatives in Parmigiano Reggiano and other cheeses are produced by lactic acid bacteria 78
Presence and genetic diversity of L. monocytogenes in blue veined cheese rinds 77
Development of a multiplex real time PCR to detect thermophilic lactic acid bacteria in natural whey starters 77
Considerazioni sul sieroinnesto naturale per il Grana 77
Pyroglutamic Acid in Cheese: Presence, Origin, and Correlation with Ripening time of Grana Padano Cheese 76
Genetic and phenotypic diversities of Lactobacillus helveticus strains isolated from whey starter cultures and cheeses 76
Yeast viability and fermentation activities in artisanal pils beer 76
Parmigiano Reggiano: How Microorganisms and Ripening Build the Diversity that Makes it Unique 76
Survival Strategy and Metabolic Capabilities of NSLAB during Cheese Ripening 76
Heterogeneity of Putative Surface Layer Proteins in Lactobacillus helveticus 75
Identificazione della microflora dominante nel sieroinnesto naturale per Provolone 75
Evaluating the presence of human pathogens in commercially frozen, biologically appropriate raw pet food sold in Italy 75
Production, characterization and prebiotic potential of pectic oligosaccharides (POS) from onion hulls waste stream 75
Genotypic and phenotypic diversity of Lactobacillus delbrueckii subsp. lactis strains of dairy origin 74
Dynamics of whole and lysed bacterial cells during Parmigiano-Reggianocheese production and ripening 74
Presenza e caratterizzazione genica dell’enzima glutammato deidrogenasi in Streptococcus thermophilus 74
Characterization of Streptococcus macedonicus strains isolated from artisanal Italian raw milk cheeses 73
Crescita di batteri lattici e cinetica di rilascio di attività enzimatiche in formaggi a pasta dura prodotti con differenti cicli termici di caseificazione 73
Aspetti microbiologici ed enzimatici della maturazione dei formaggi a lunga stagionatura. 73
Growth Promotion of Bifidobacterium Species by Poultry Bone and Meat Trimming Hydrolyzate. 73
Eating fermented: Health benefits of lab-fermented foods 73
Classification techniques in order to study DNA fingerprinting of lactis acid bacteria of dairy origin 72
Genotypic and phenotypic heterogeneity of Streptococcus thermophilus strains isolated from dairy products 72
Microbial origin of non proteolytic aminoacyl derivatives in long ripened cheeses 72
Composition of pectins from food waste to be used in bulk feed and as feed additives 72
Electrical conductivity changes in milk caused by acidification: determining factors. 72
Presence of peptidase activities in different varietes of cheese 70
Natural whey starter cultures for Grana Padano and Parmigiano Reggiano cheeses: new approach to evaluate their microbial diversity (0248) 70
Variability of lactic acid production, chemical and microbiological characteristics in 24-hour Parmigiano Reggiano cheese 70
Invited Review: Microbial evolution in raw milk, long-ripened cheeses produced using undefined natural whey starters 70
Totale 8.685
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Categoria #
all - tutte 56.531
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 56.531
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020449 0 0 0 0 0 0 0 0 0 219 72 158
2020/20211.001 8 110 91 40 133 26 111 22 231 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
2024/20253.143 143 266 263 362 427 493 252 227 457 253 0 0
Totale 13.664