IRIS
GATTI, Monica
 Distribuzione geografica
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Continente #
NA - Nord America 9.605
AS - Asia 7.978
EU - Europa 5.751
SA - Sud America 1.150
AF - Africa 421
Continente sconosciuto - Info sul continente non disponibili 237
OC - Oceania 2
Totale 25.144
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Nazione #
US - Stati Uniti d'America 9.297
SG - Singapore 2.789
CN - Cina 2.350
IT - Italia 1.152
VN - Vietnam 1.131
IE - Irlanda 961
BR - Brasile 872
FI - Finlandia 734
SE - Svezia 664
HK - Hong Kong 572
DE - Germania 562
UA - Ucraina 410
FR - Francia 307
ZA - Sudafrica 267
NL - Olanda 237
TR - Turchia 209
BD - Bangladesh 197
CA - Canada 196
GB - Regno Unito 186
IN - India 155
RU - Federazione Russa 152
KR - Corea 127
AR - Argentina 110
AT - Austria 93
MX - Messico 60
BE - Belgio 59
IQ - Iraq 53
JP - Giappone 53
ID - Indonesia 47
CI - Costa d'Avorio 46
PL - Polonia 42
EC - Ecuador 38
TH - Thailandia 38
CZ - Repubblica Ceca 37
ES - Italia 37
PH - Filippine 35
PK - Pakistan 31
CO - Colombia 30
VE - Venezuela 29
MA - Marocco 23
UZ - Uzbekistan 22
LT - Lituania 21
CL - Cile 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
JM - Giamaica 13
JO - Giordania 13
TN - Tunisia 13
NP - Nepal 12
PT - Portogallo 11
RO - Romania 11
GR - Grecia 10
LB - Libano 10
PE - Perù 10
BH - Bahrain 9
BG - Bulgaria 8
BO - Bolivia 8
ET - Etiopia 8
HN - Honduras 8
KZ - Kazakistan 8
TW - Taiwan 8
EU - Europa 7
MY - Malesia 7
CR - Costa Rica 6
DK - Danimarca 5
HU - Ungheria 5
KG - Kirghizistan 5
LV - Lettonia 5
OM - Oman 5
PA - Panama 5
SC - Seychelles 5
SN - Senegal 5
TT - Trinidad e Tobago 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
GT - Guatemala 3
KH - Cambogia 3
NG - Nigeria 3
NI - Nicaragua 3
PS - Palestinian Territory 3
QA - Qatar 3
AM - Armenia 2
AU - Australia 2
BA - Bosnia-Erzegovina 2
Totale 24.885
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Città #
Singapore 1.380
Ashburn 1.149
Dublin 950
Chandler 912
San Jose 858
Santa Clara 666
Beijing 570
Hong Kong 541
Jacksonville 528
Dearborn 372
Ho Chi Minh City 341
Boardman 339
Council Bluffs 337
Ann Arbor 319
Dallas 318
Hanoi 262
Johannesburg 253
Nanjing 220
Los Angeles 196
Shanghai 188
Princeton 179
Hefei 176
Parma 172
Lauterbourg 163
New York 159
Munich 146
Izmir 142
San Mateo 136
Wilmington 115
Seoul 114
Toronto 100
Chicago 91
Bologna 87
Bremen 87
Milan 85
Marseille 82
Vienna 81
Kunming 79
São Paulo 78
Buffalo 75
Shenyang 73
Columbus 63
Helsinki 60
Nanchang 58
Jinan 57
Hebei 56
Seattle 56
Brussels 55
Tianjin 51
Des Moines 49
Haiphong 48
Rome 48
Moscow 47
Abidjan 46
Changsha 46
Da Nang 46
Woodbridge 43
Tokyo 41
Guangzhou 36
Montreal 35
The Dalles 35
London 32
Chennai 31
Jiaxing 31
Brooklyn 29
Jakarta 29
Warsaw 29
San Francisco 28
Frankfurt am Main 27
Modena 27
Norwalk 27
Houston 26
Orem 26
Boston 25
Atlanta 24
Rio de Janeiro 24
Florianópolis 23
Belo Horizonte 22
Nuremberg 22
Denver 21
Tashkent 21
Vicenza 21
Zhengzhou 21
Kocaeli 20
Verona 20
Baghdad 19
Biên Hòa 19
Phoenix 19
Osasco 18
Reggio Emilia 18
Turku 18
Hải Dương 17
Stockholm 16
Curitiba 15
Guayaquil 15
Iseo 15
Ribeirão Preto 15
Turin 15
Brno 14
Can Tho 14
Totale 14.948
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Nome #
Lactic acid bacteria in cow raw milk for cheese production: Which and how many? 323
Dynamics of a natural bacterial community under technological and environ-mental pressures: the case of natural whey starter for Parmigiano Reggiano cheese 241
An integrated strategy to discover Lactobacillus casei group strains for their potential use as aromatic starters 209
Artisanal Pale Ale Beer: Influence of Bottle Fermentation and Storage 203
Sourdough bacterial dynamics revealed by metagenomic analysis in Brazil 203
Arthrospira platensis as Natural Fermentation Booster for Milk and Soy Fermented Beverages 199
Feeding Lactic Acid Bacteria with Different Sugars: Effect on Exopolysaccharides (EPS) Production and Their Molecular Characteristics 195
Ability of a wild Weissella strain to modify viscosity of fermented milk 195
Arthrospira platensis Extract: A Non-Invasive Strategy to Obtain Adjunct Attenuated Cultures 189
Bacterial Cannibalism To Survive During Cheese Ripening 188
Attività aminopeptidasica in Streptococcus thermophilus 186
Bifidogenic activities of protein hydrolizate (FAP) from poultry by-products 183
Characterization of the peptide fraction from digested Parmigiano Reggiano cheese and its effect on growth of lactobacilli and bifidobacteria 177
Acidification activity of thermophilic lactobacilli under the temperature gradient of Grana cheesemaking. 176
Bacteriostatic or bactericidal? Impedometric measurements to test the antimicrobial activity of Arthrospira platensis extract 176
Comparison of natural whey starters for Grana Padanocheese using sunray plots 174
Pectin oligosaccharides from sugar beet pulp: Molecular characterization and potential prebiotic activity 171
Application of AFLP fingerprint analysis for studying the biodiversity ofStreptococcus thermophilus 169
Amino acid requirements and aminopeptidase activities in Streptococcus salivarius subsp. thermophilus. 169
Can the development and autolysis of lactic acid bacteria influence the cheese volatile fraction? The case of Grana Padano 169
A poliphasic approach to higlight genotypic and phenotypic diversities of Lactobacillus helveticus strains isolated from dairy starter cultures and cheeses 169
Cutting procedures might be responsible for Listeria monocytogenes contamination of foods: The case of Gorgonzola cheese 168
Application of Impedance Microbiology for Evaluating Potential Acidifying Performances of Starter Lactic Acid Bacteria to Employ in Milk Transformation 167
Lactobacillus casei group effective identification 165
How new molecular approaches have contributed to shedding light on microbial dynamics in Parmigiano Reggiano cheese 163
Metabolic gene-targeted monitoring of non-starter lactic acid bacteria during cheese ripening 162
Considerazioni sul sieroinnesto naturale per il Grana 162
A polyphasic approach to detect enterotoxigenic Staphylococcus aureus and diarrheagenic Escherichia coli in raw milk italian cheeses by multiplex PCR 162
Impedance microbiology to speed up the screening of lactic acid bacteria exopolysaccharide production 161
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 161
Advancement in LH-PCR methodology for multiple microbial species detections in fermented foods 160
Exploitation of Impedometric Analysis and Fluorescence Microscopy: Assessment of Alicyclobacillus acidoterrestris Life Cycle and Innovative Inactivation Strategy 159
AFLP technique as molecular typing of Streptococcus thermophilus strains 159
The Microbial Community of Natural Whey Starter: Why Is It a Driver for the Production of the Most Famous Italian Long-Ripened Cheeses? 158
Pyroglutamic acid in cheese: presence, origin and correlation with the ripening time of Grana padano cheese. 158
Application of FISH technology for microbiological analysis: current state and prospects 157
Pectic oligosaccharides from agricultural by-products: production, characterization and health benefits 157
Phenotypic Diversity of Lactobacillus casei Group Isolates as a Selection Criterion for Use as Secondary Adjunct Starters 157
Whey starter for Grana Padano Cheese: effect of technological parameters on viability and composition of the microbial community 157
Rilevazione della presenza di Staphylococcus aureus enterotossigeni ed Escherichia coli patogeni in formaggi tipici lombardi a latte crudo mediante multiplex-PCR 156
Transcriptional responses of cDNA-AFLP of Lactobacillus rhamnosus growing in cheese-like medium by a novel cDNA-AFLP technique 156
Eating fermented: Health benefits of lab-fermented foods 156
Dynamics of microbial communities in Grana Padano cheese 155
IPSUS: Climate smart food innovation using plant and seaweed proteins from upcycled sources 154
Natural whey starter for Parmigiano Reggiano:culture-independent approach 152
The Interrelationship Between Microbiota and Peptides During Ripening as a Driver for Parmigiano Reggiano Cheese Quality 152
Growth promotion of Bifidobacterium and Lactobacillus species by proteinaceous hydrolysates derived from poultry processing leftovers 152
cDNA-amplified fragment length polymorphism to study the transcriptional responses of Lactobacillus rhamnosus growing in cheese-like medium 151
Variabilità genetica microbica e stagionatura di un formaggio italiano dop: Lactobacillus rhamnosus e Parmigiano-Reggiano. 151
Whey starter for Parmigiano Reggiano: culture independent approach 150
Production, characterization and prebiotic potential of pectic oligosaccharides (POS) from onion hulls waste stream 150
Disclosing Lactobacillus delbrueckii subsp. bulgaricus intraspecific diversity in exopolysaccharides production 150
Dynamics of whole and lysed bacterial cells during Parmigiano Reggiano cheese production and ripening 149
Yeast viability as a parameter to maintain artisanal beer quality features 148
Lysozyme affects the microbial catabolism of free arginine in raw-milk hard cheeses 148
Impiego di LH-(RT) PCR per lo studio di popolazioni microbiche complesse 148
Dinamiche delle popolazioni microbiche nel formaggio Grana Padano. 148
Evaluation of peptidase activities of Lactobacillus and Bifidobacterium after the growth in new and traditional proteinaceus hydrolizates 147
Community and Dynamics of Lactic Acid Bacteria in Grana Padano Cheese: a survey. 147
Biodiversity in Lactobacillus helveticus strains in natural whey starter used for Parmigiano Reggiano Cheese 146
Antibiotic resistance of lactobacilli isolated from two Italianhard cheeses 146
Composition of pectins from food waste to be used in bulk feed and as feed additives 146
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. 144
Variability of lactic acid production, chemical and microbiological characteristics in 24-hour Parmigiano Reggiano cheese 144
A Model to Assess LAB Aminopeptidase Activities in Parmigiano Reggiano Cheese During Ripening 144
Low-temperature centrifugation of milk for manufacture of raw milk cheeses: Impact on milk debacterization and cheese yield 143
Studio della vitalità e coltivabilità della popolazione microbica presente nei sieroinnesti naturali 142
Wild Lactobacillus casei Group Strains: Potentiality to Ferment Plant Derived Juices 142
Study of the bacterial diversity of foods: PCR-DGGE versus LH-PCR 141
Bacterial ecology of artisanal Minas cheeses assessed by culture-dependent and -independent methods 141
Impedometric analysis applied to food microbiology 140
Microbiota of Cheese Ecosystems: A Perspective on Cheesemaking 140
Evaluation of cell viability and bacterial composition of the Grana Padano whey starter ecosystem 140
Biochemical and molecular characterisation of surface layer proteins: efficient tools to study the ecological diversity of Lactobacillus helveticus (0245) 138
Non proteolytic amminoacyl derivatives in Parmigiano Reggiano and other cheeses are produced by lactic acid bacteria 138
Survival Strategy and Metabolic Capabilities of NSLAB during Cheese Ripening 138
Parmigiano Reggiano: How Microorganisms and Ripening Build the Diversity that Makes it Unique 137
Physicochemical and microbiological quality of sous-vide-processed carrots and Brussels sprouts 136
Dinamiche Microbiche durante la produzione e la stagionatura del Parmigiano Reggiano 136
The spxB gene as a target to identify Lactobacillus casei group species in cheese. 135
Evaluating the presence of human pathogens in commercially frozen, biologically appropriate raw pet food sold in Italy 135
Effect of protein hydrolizates on growth kinetics and aminopeptidase activities of Lactobacillus 133
Survey on community and dynamics of lactic acid bacteria in Grana Padano cheese 133
Non-starter lactic acid bacteria strategy to grow during cheese ripening 131
"Evaluation of genetic polymorphism among Lactobacillus rhamnosus non-starter Parmigiano Reggiano cheese strains" 131
Growth Promotion of Bifidobacterium Species by Poultry Bone and Meat Trimming Hydrolyzate. 130
Microbial origin of non proteolytic aminoacyl derivatives in long ripened cheeses 129
Yeast viability and fermentation activities in artisanal pils beer 128
Presence and genetic diversity of L. monocytogenes in blue veined cheese rinds 128
Genotypic and phenotypic heterogeneity of Streptococcus thermophilus strains isolated from dairy products 127
Nonstarter lactic acid bacteria volatilomes produced using cheese components 127
Draft genome sequence of Lactobacillus helveticus strain Lh 12 isolated from natural whey starter 127
Lactobacillus paracasei 4341 as adjunct culture to enhance flavor in short ripened Caciotta-type cheese 127
Genotypic and phenotypic diversity of Lactobacillus delbrueckii subsp. lactis strains of dairy origin 126
Presenza di attività peptidasiche in formaggio Grana Padano e Parmigiano Reggiano e in lattobacilli termofili isolati dai rispettivi sieroinnesti naturali. 125
Parmigiano Reggiano: How Microorganisms and Ripening Build the Diversity that Makes it Unique 125
STS molecular marker for rapid screening of Lactobacillus casei group as secondary adjunct starter 124
Grana Padano cheese whey starters: Microbial composition and strain distribution. 123
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 123
Culture independent approach for evaluation of presence and activity of microorganims in food 123
Totale 15.489
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Categoria #
all - tutte 90.354
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 90.354
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022868 0 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
2025/20269.499 978 868 1.070 966 1.413 567 981 293 1.089 625 420 229
2026/2027657 316 341 0 0 0 0 0 0 0 0 0 0
Totale 25.144