IRIS
GATTI, Monica
 Distribuzione geografica
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Continente #
NA - Nord America 7.504
AS - Asia 6.279
EU - Europa 5.166
SA - Sud America 1.054
AF - Africa 332
Continente sconosciuto - Info sul continente non disponibili 8
OC - Oceania 2
Totale 20.345
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Nazione #
US - Stati Uniti d'America 7.273
SG - Singapore 2.400
CN - Cina 2.186
IE - Irlanda 956
IT - Italia 850
BR - Brasile 829
FI - Finlandia 733
SE - Svezia 664
DE - Germania 544
HK - Hong Kong 487
VN - Vietnam 430
UA - Ucraina 406
NL - Olanda 227
ZA - Sudafrica 209
TR - Turchia 197
GB - Regno Unito 170
CA - Canada 156
RU - Federazione Russa 148
FR - Francia 125
KR - Corea 119
IN - India 116
AR - Argentina 97
AT - Austria 92
BD - Bangladesh 60
BE - Belgio 58
MX - Messico 54
CI - Costa d'Avorio 45
ID - Indonesia 41
JP - Giappone 38
CZ - Repubblica Ceca 35
PL - Polonia 34
EC - Ecuador 32
IQ - Iraq 31
ES - Italia 29
CO - Colombia 24
TH - Thailandia 21
PK - Pakistan 20
MA - Marocco 19
PY - Paraguay 17
VE - Venezuela 17
CL - Cile 16
LT - Lituania 16
UZ - Uzbekistan 15
AE - Emirati Arabi Uniti 14
CH - Svizzera 14
IR - Iran 14
EG - Egitto 11
IL - Israele 11
JO - Giordania 11
KE - Kenya 11
TN - Tunisia 11
UY - Uruguay 10
GR - Grecia 9
PT - Portogallo 9
RO - Romania 9
BH - Bahrain 8
DZ - Algeria 8
BG - Bulgaria 7
EU - Europa 7
JM - Giamaica 7
KZ - Kazakistan 7
NP - Nepal 7
PE - Perù 7
LB - Libano 6
SA - Arabia Saudita 6
BO - Bolivia 5
HN - Honduras 5
SC - Seychelles 5
DK - Danimarca 4
ET - Etiopia 4
HR - Croazia 4
KG - Kirghizistan 4
LV - Lettonia 4
NO - Norvegia 4
PA - Panama 4
AL - Albania 3
AZ - Azerbaigian 3
CY - Cipro 3
KH - Cambogia 3
MN - Mongolia 3
NG - Nigeria 3
TW - Taiwan 3
AO - Angola 2
AU - Australia 2
DO - Repubblica Dominicana 2
GE - Georgia 2
LU - Lussemburgo 2
NI - Nicaragua 2
OM - Oman 2
PS - Palestinian Territory 2
QA - Qatar 2
SK - Slovacchia (Repubblica Slovacca) 2
SN - Senegal 2
SY - Repubblica araba siriana 2
AM - Armenia 1
BA - Bosnia-Erzegovina 1
BN - Brunei Darussalam 1
BY - Bielorussia 1
CG - Congo 1
EE - Estonia 1
Totale 20.334
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Città #
Singapore 1.224
Dublin 948
Ashburn 928
Chandler 912
Santa Clara 629
Beijing 563
Jacksonville 525
Hong Kong 486
Dearborn 372
Boardman 332
Ann Arbor 319
Dallas 297
Nanjing 220
Johannesburg 201
Shanghai 186
Princeton 179
Hefei 176
Parma 156
Ho Chi Minh City 155
Munich 146
Izmir 142
San Mateo 136
Los Angeles 130
Seoul 114
Wilmington 114
New York 103
Toronto 91
Hanoi 90
Bremen 86
Marseille 81
Vienna 80
Kunming 79
Shenyang 73
São Paulo 72
Bologna 71
Chicago 70
Columbus 63
Buffalo 61
Milan 60
Helsinki 59
Nanchang 58
Jinan 57
Hebei 56
Brussels 55
Seattle 55
Tianjin 51
Des Moines 49
Moscow 47
Changsha 46
Abidjan 45
Woodbridge 43
The Dalles 35
Guangzhou 34
Council Bluffs 33
Jiaxing 31
Tokyo 31
Chennai 30
Jakarta 28
London 27
Montreal 27
Norwalk 27
Brooklyn 25
Warsaw 24
Boston 23
Florianópolis 23
Rio de Janeiro 22
San Jose 21
Vicenza 21
Zhengzhou 21
Belo Horizonte 20
Kocaeli 20
Haiphong 19
Houston 19
Da Nang 18
Osasco 18
Reggio Emilia 18
Turku 18
Atlanta 17
Frankfurt am Main 17
Nuremberg 17
Verona 17
San Francisco 16
Stockholm 16
Denver 15
Iseo 15
Brno 14
Curitiba 14
Düsseldorf 14
Fuzhou 14
Padova 14
Piacenza 14
Ribeirão Preto 14
Tashkent 14
Guayaquil 13
Hangzhou 13
Phoenix 13
Pune 13
Redmond 13
Redondo Beach 13
Rome 13
Totale 12.257
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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 196
Artisanal Pale Ale Beer: Influence of Bottle Fermentation and Storage 181
Lactic acid bacteria in cow raw milk for cheese production: Which and how many? 177
Arthrospira platensis as Natural Fermentation Booster for Milk and Soy Fermented Beverages 163
An integrated strategy to discover Lactobacillus casei group strains for their potential use as aromatic starters 161
Ability of a wild Weissella strain to modify viscosity of fermented milk 160
Arthrospira platensis Extract: A Non-Invasive Strategy to Obtain Adjunct Attenuated Cultures 158
Bifidogenic activities of protein hydrolizate (FAP) from poultry by-products 157
Attività aminopeptidasica in Streptococcus thermophilus 157
Bacterial Cannibalism To Survive During Cheese Ripening 155
Bacteriostatic or bactericidal? Impedometric measurements to test the antimicrobial activity of Arthrospira platensis extract 153
Application of AFLP fingerprint analysis for studying the biodiversity ofStreptococcus thermophilus 149
Amino acid requirements and aminopeptidase activities in Streptococcus salivarius subsp. thermophilus. 146
Comparison of natural whey starters for Grana Padanocheese using sunray plots 145
Acidification activity of thermophilic lactobacilli under the temperature gradient of Grana cheesemaking. 144
Pyroglutamic acid in cheese: presence, origin and correlation with the ripening time of Grana padano cheese. 140
AFLP technique as molecular typing of Streptococcus thermophilus strains 140
Advancement in LH-PCR methodology for multiple microbial species detections in fermented foods 137
Pectin oligosaccharides from sugar beet pulp: Molecular characterization and potential prebiotic activity 137
IPSUS: Climate smart food innovation using plant and seaweed proteins from upcycled sources 136
Dynamics of microbial communities in Grana Padano cheese 136
A polyphasic approach to detect enterotoxigenic Staphylococcus aureus and diarrheagenic Escherichia coli in raw milk italian cheeses by multiplex PCR 136
Can the development and autolysis of lactic acid bacteria influence the cheese volatile fraction? The case of Grana Padano 135
Metabolic gene-targeted monitoring of non-starter lactic acid bacteria during cheese ripening 135
Application of FISH technology for microbiological analysis: current state and prospects 134
Pectic oligosaccharides from agricultural by-products: production, characterization and health benefits 134
Sourdough bacterial dynamics revealed by metagenomic analysis in Brazil 134
How new molecular approaches have contributed to shedding light on microbial dynamics in Parmigiano Reggiano cheese 133
Lactobacillus casei group effective identification 133
Natural whey starter for Parmigiano Reggiano:culture-independent approach 132
Rilevazione della presenza di Staphylococcus aureus enterotossigeni ed Escherichia coli patogeni in formaggi tipici lombardi a latte crudo mediante multiplex-PCR 132
Whey starter for Parmigiano Reggiano: culture independent approach 132
Transcriptional responses of cDNA-AFLP of Lactobacillus rhamnosus growing in cheese-like medium by a novel cDNA-AFLP technique 132
Cutting procedures might be responsible for Listeria monocytogenes contamination of foods: The case of Gorgonzola cheese 131
Impedance microbiology to speed up the screening of lactic acid bacteria exopolysaccharide production 131
Variabilità genetica microbica e stagionatura di un formaggio italiano dop: Lactobacillus rhamnosus e Parmigiano-Reggiano. 131
Yeast viability as a parameter to maintain artisanal beer quality features 129
A poliphasic approach to higlight genotypic and phenotypic diversities of Lactobacillus helveticus strains isolated from dairy starter cultures and cheeses 129
Dinamiche delle popolazioni microbiche nel formaggio Grana Padano. 128
Bacterial ecology of artisanal Minas cheeses assessed by culture-dependent and -independent methods 127
Growth promotion of Bifidobacterium and Lactobacillus species by proteinaceous hydrolysates derived from poultry processing leftovers 127
Considerazioni sul sieroinnesto naturale per il Grana 127
Dynamics of whole and lysed bacterial cells during Parmigiano Reggiano cheese production and ripening 126
Phenotypic Diversity of Lactobacillus casei Group Isolates as a Selection Criterion for Use as Secondary Adjunct Starters 126
Disclosing Lactobacillus delbrueckii subsp. bulgaricus intraspecific diversity in exopolysaccharides production 126
Biodiversity in Lactobacillus helveticus strains in natural whey starter used for Parmigiano Reggiano Cheese 125
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
Evaluation of peptidase activities of Lactobacillus and Bifidobacterium after the growth in new and traditional proteinaceus hydrolizates 125
Impiego di LH-(RT) PCR per lo studio di popolazioni microbiche complesse 125
Wild Lactobacillus casei Group Strains: Potentiality to Ferment Plant Derived Juices 125
Application of Impedance Microbiology for Evaluating Potential Acidifying Performances of Starter Lactic Acid Bacteria to Employ in Milk Transformation 124
cDNA-amplified fragment length polymorphism to study the transcriptional responses of Lactobacillus rhamnosus growing in cheese-like medium 123
Low-temperature centrifugation of milk for manufacture of raw milk cheeses: Impact on milk debacterization and cheese yield 123
Parmigiano Reggiano: How Microorganisms and Ripening Build the Diversity that Makes it Unique 122
Community and Dynamics of Lactic Acid Bacteria in Grana Padano Cheese: a survey. 121
Production, characterization and prebiotic potential of pectic oligosaccharides (POS) from onion hulls waste stream 121
Characterization of the peptide fraction from digested Parmigiano Reggiano cheese and its effect on growth of lactobacilli and bifidobacteria 120
Impedometric analysis applied to food microbiology 119
Biochemical and molecular characterisation of surface layer proteins: efficient tools to study the ecological diversity of Lactobacillus helveticus (0245) 119
Physicochemical and microbiological quality of sous-vide-processed carrots and Brussels sprouts 119
Lysozyme affects the microbial catabolism of free arginine in raw-milk hard cheeses 119
Composition of pectins from food waste to be used in bulk feed and as feed additives 119
Antibiotic resistance of lactobacilli isolated from two Italianhard cheeses 118
Survival Strategy and Metabolic Capabilities of NSLAB during Cheese Ripening 117
Evaluation of cell viability and bacterial composition of the Grana Padano whey starter ecosystem 116
Effect of protein hydrolizates on growth kinetics and aminopeptidase activities of Lactobacillus 115
The Interrelationship Between Microbiota and Peptides During Ripening as a Driver for Parmigiano Reggiano Cheese Quality 115
Feeding Lactic Acid Bacteria with Different Sugars: Effect on Exopolysaccharides (EPS) Production and Their Molecular Characteristics 114
Non proteolytic amminoacyl derivatives in Parmigiano Reggiano and other cheeses are produced by lactic acid bacteria 114
Dinamiche Microbiche durante la produzione e la stagionatura del Parmigiano Reggiano 114
Studio della vitalità e coltivabilità della popolazione microbica presente nei sieroinnesti naturali 114
Nonstarter lactic acid bacteria volatilomes produced using cheese components 113
Study of the bacterial diversity of foods: PCR-DGGE versus LH-PCR 113
The spxB gene as a target to identify Lactobacillus casei group species in cheese. 112
Non-starter lactic acid bacteria strategy to grow during cheese ripening 112
Evaluating the presence of human pathogens in commercially frozen, biologically appropriate raw pet food sold in Italy 112
Eating fermented: Health benefits of lab-fermented foods 112
Presence and genetic diversity of L. monocytogenes in blue veined cheese rinds 111
Microbial origin of non proteolytic aminoacyl derivatives in long ripened cheeses 111
Lactobacillus paracasei 4341 as adjunct culture to enhance flavor in short ripened Caciotta-type cheese 111
Exploitation of Impedometric Analysis and Fluorescence Microscopy: Assessment of Alicyclobacillus acidoterrestris Life Cycle and Innovative Inactivation Strategy 110
The Microbial Community of Natural Whey Starter: Why Is It a Driver for the Production of the Most Famous Italian Long-Ripened Cheeses? 109
Genotypic and phenotypic heterogeneity of Streptococcus thermophilus strains isolated from dairy products 109
Yeast viability and fermentation activities in artisanal pils beer 108
Parmigiano Reggiano: How Microorganisms and Ripening Build the Diversity that Makes it Unique 108
A Model to Assess LAB Aminopeptidase Activities in Parmigiano Reggiano Cheese During Ripening 107
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
Presenza e caratterizzazione genica dell’enzima glutammato deidrogenasi in Streptococcus thermophilus 106
Metabolic and proteomic adaptation of Lactobacillus rhamnosus strains during growth under cheese-like environmental conditions compared to de Man, Rogosa, and Sharpe medium 106
Dynamics of whole and lysed bacterial cells during Parmigiano-Reggianocheese production and ripening 105
Variability of lactic acid production, chemical and microbiological characteristics in 24-hour Parmigiano Reggiano cheese 104
"Evaluation of genetic polymorphism among Lactobacillus rhamnosus non-starter Parmigiano Reggiano cheese strains" 104
Microbiota of Cheese Ecosystems: A Perspective on Cheesemaking 103
Pyroglutamic Acid in Cheese: Presence, Origin, and Correlation with Ripening time of Grana Padano Cheese 103
Draft genome sequence of Lactobacillus helveticus strain Lh 12 isolated from natural whey starter 103
Genetic and phenotypic diversities of Lactobacillus helveticus strains isolated from whey starter cultures and cheeses 102
Development of a multiplex real time PCR to detect thermophilic lactic acid bacteria in natural whey starters 102
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 102
STS molecular marker for rapid screening of Lactobacillus casei group as secondary adjunct starter 102
Totale 12.591
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Categoria #
all - tutte 75.686
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 75.686
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021619 0 0 0 0 0 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
2024/20254.467 143 266 263 362 427 493 252 227 457 384 372 821
2025/20265.582 978 868 1.070 966 1.413 287 0 0 0 0 0 0
Totale 20.570