IRIS
GATTI, Monica
 Distribuzione geografica
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Continente #
NA - Nord America 7.430
AS - Asia 6.163
EU - Europa 5.151
SA - Sud America 1.042
AF - Africa 330
Continente sconosciuto - Info sul continente non disponibili 8
OC - Oceania 2
Totale 20.126
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Nazione #
US - Stati Uniti d'America 7.203
SG - Singapore 2.301
CN - Cina 2.177
IE - Irlanda 955
IT - Italia 847
BR - Brasile 819
FI - Finlandia 733
SE - Svezia 664
DE - Germania 544
HK - Hong Kong 487
VN - Vietnam 428
UA - Ucraina 405
NL - Olanda 227
ZA - Sudafrica 207
TR - Turchia 197
GB - Regno Unito 168
CA - Canada 154
RU - Federazione Russa 147
FR - Francia 125
KR - Corea 119
IN - India 115
AR - Argentina 97
AT - Austria 92
BD - Bangladesh 60
BE - Belgio 58
MX - Messico 52
CI - Costa d'Avorio 45
ID - Indonesia 40
JP - Giappone 37
CZ - Repubblica Ceca 35
EC - Ecuador 32
PL - Polonia 31
IQ - Iraq 30
ES - Italia 25
CO - Colombia 24
TH - Thailandia 21
PK - Pakistan 20
MA - Marocco 19
CL - Cile 16
LT - Lituania 16
PY - Paraguay 16
VE - Venezuela 16
UZ - Uzbekistan 15
AE - Emirati Arabi Uniti 14
CH - Svizzera 14
IR - Iran 14
EG - Egitto 11
IL - Israele 11
KE - Kenya 11
TN - Tunisia 11
UY - Uruguay 10
GR - Grecia 9
JO - Giordania 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 20.115
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Città #
Singapore 1.127
Dublin 948
Ashburn 919
Chandler 912
Santa Clara 628
Beijing 563
Jacksonville 525
Hong Kong 486
Dearborn 372
Ann Arbor 319
Boardman 313
Dallas 297
Nanjing 220
Johannesburg 200
Shanghai 186
Princeton 179
Hefei 176
Parma 156
Ho Chi Minh City 154
Munich 146
Izmir 142
San Mateo 136
Los Angeles 128
Seoul 114
Wilmington 114
New York 98
Toronto 91
Hanoi 90
Bremen 86
Marseille 81
Vienna 80
Kunming 79
Shenyang 73
São Paulo 72
Bologna 70
Chicago 69
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
Council Bluffs 33
Guangzhou 33
Jiaxing 31
The Dalles 31
Tokyo 31
Chennai 29
Jakarta 28
London 27
Norwalk 27
Montreal 25
Brooklyn 23
Florianópolis 23
Boston 22
Rio de Janeiro 22
Vicenza 21
Warsaw 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
Iseo 15
Brno 14
Denver 14
Düsseldorf 14
Fuzhou 14
Padova 14
Piacenza 14
Ribeirão Preto 14
Tashkent 14
Curitiba 13
Guayaquil 13
Hangzhou 13
Phoenix 13
Pune 13
Redmond 13
Redondo Beach 13
Vaprio 13
Biên Hòa 12
Totale 12.095
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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 194
Artisanal Pale Ale Beer: Influence of Bottle Fermentation and Storage 178
Lactic acid bacteria in cow raw milk for cheese production: Which and how many? 175
Arthrospira platensis as Natural Fermentation Booster for Milk and Soy Fermented Beverages 161
An integrated strategy to discover Lactobacillus casei group strains for their potential use as aromatic starters 159
Ability of a wild Weissella strain to modify viscosity of fermented milk 158
Bifidogenic activities of protein hydrolizate (FAP) from poultry by-products 156
Arthrospira platensis Extract: A Non-Invasive Strategy to Obtain Adjunct Attenuated Cultures 155
Attività aminopeptidasica in Streptococcus thermophilus 154
Bacterial Cannibalism To Survive During Cheese Ripening 153
Bacteriostatic or bactericidal? Impedometric measurements to test the antimicrobial activity of Arthrospira platensis extract 149
Application of AFLP fingerprint analysis for studying the biodiversity ofStreptococcus thermophilus 147
Amino acid requirements and aminopeptidase activities in Streptococcus salivarius subsp. thermophilus. 145
Acidification activity of thermophilic lactobacilli under the temperature gradient of Grana cheesemaking. 143
Comparison of natural whey starters for Grana Padanocheese using sunray plots 143
Pyroglutamic acid in cheese: presence, origin and correlation with the ripening time of Grana padano cheese. 139
AFLP technique as molecular typing of Streptococcus thermophilus strains 138
IPSUS: Climate smart food innovation using plant and seaweed proteins from upcycled sources 136
Dynamics of microbial communities in Grana Padano cheese 135
Pectin oligosaccharides from sugar beet pulp: Molecular characterization and potential prebiotic activity 135
A polyphasic approach to detect enterotoxigenic Staphylococcus aureus and diarrheagenic Escherichia coli in raw milk italian cheeses by multiplex PCR 134
Pectic oligosaccharides from agricultural by-products: production, characterization and health benefits 133
Can the development and autolysis of lactic acid bacteria influence the cheese volatile fraction? The case of Grana Padano 133
Sourdough bacterial dynamics revealed by metagenomic analysis in Brazil 133
Application of FISH technology for microbiological analysis: current state and prospects 132
Natural whey starter for Parmigiano Reggiano:culture-independent approach 132
Metabolic gene-targeted monitoring of non-starter lactic acid bacteria during cheese ripening 132
Advancement in LH-PCR methodology for multiple microbial species detections in fermented foods 132
Whey starter for Parmigiano Reggiano: culture independent approach 132
How new molecular approaches have contributed to shedding light on microbial dynamics in Parmigiano Reggiano cheese 131
Lactobacillus casei group effective identification 131
Variabilità genetica microbica e stagionatura di un formaggio italiano dop: Lactobacillus rhamnosus e Parmigiano-Reggiano. 130
Rilevazione della presenza di Staphylococcus aureus enterotossigeni ed Escherichia coli patogeni in formaggi tipici lombardi a latte crudo mediante multiplex-PCR 129
Cutting procedures might be responsible for Listeria monocytogenes contamination of foods: The case of Gorgonzola cheese 129
Transcriptional responses of cDNA-AFLP of Lactobacillus rhamnosus growing in cheese-like medium by a novel cDNA-AFLP technique 129
Yeast viability as a parameter to maintain artisanal beer quality features 128
Impedance microbiology to speed up the screening of lactic acid bacteria exopolysaccharide production 128
A poliphasic approach to higlight genotypic and phenotypic diversities of Lactobacillus helveticus strains isolated from dairy starter cultures and cheeses 128
Dinamiche delle popolazioni microbiche nel formaggio Grana Padano. 127
Bacterial ecology of artisanal Minas cheeses assessed by culture-dependent and -independent methods 126
Growth promotion of Bifidobacterium and Lactobacillus species by proteinaceous hydrolysates derived from poultry processing leftovers 126
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 124
Application of Impedance Microbiology for Evaluating Potential Acidifying Performances of Starter Lactic Acid Bacteria to Employ in Milk Transformation 124
Wild Lactobacillus casei Group Strains: Potentiality to Ferment Plant Derived Juices 124
Biodiversity in Lactobacillus helveticus strains in natural whey starter used for Parmigiano Reggiano Cheese 123
Dynamics of whole and lysed bacterial cells during Parmigiano Reggiano cheese production and ripening 123
Phenotypic Diversity of Lactobacillus casei Group Isolates as a Selection Criterion for Use as Secondary Adjunct Starters 123
Considerazioni sul sieroinnesto naturale per il Grana 123
Impiego di LH-(RT) PCR per lo studio di popolazioni microbiche complesse 123
cDNA-amplified fragment length polymorphism to study the transcriptional responses of Lactobacillus rhamnosus growing in cheese-like medium 122
Parmigiano Reggiano: How Microorganisms and Ripening Build the Diversity that Makes it Unique 122
Low-temperature centrifugation of milk for manufacture of raw milk cheeses: Impact on milk debacterization and cheese yield 122
Disclosing Lactobacillus delbrueckii subsp. bulgaricus intraspecific diversity in exopolysaccharides production 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 120
Physicochemical and microbiological quality of sous-vide-processed carrots and Brussels sprouts 119
Characterization of the peptide fraction from digested Parmigiano Reggiano cheese and its effect on growth of lactobacilli and bifidobacteria 119
Biochemical and molecular characterisation of surface layer proteins: efficient tools to study the ecological diversity of Lactobacillus helveticus (0245) 118
Lysozyme affects the microbial catabolism of free arginine in raw-milk hard cheeses 118
Antibiotic resistance of lactobacilli isolated from two Italianhard cheeses 116
Composition of pectins from food waste to be used in bulk feed and as feed additives 116
Evaluation of cell viability and bacterial composition of the Grana Padano whey starter ecosystem 116
Impedometric analysis applied to food microbiology 115
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
Survival Strategy and Metabolic Capabilities of NSLAB during Cheese Ripening 115
Dinamiche Microbiche durante la produzione e la stagionatura del Parmigiano Reggiano 114
Studio della vitalità e coltivabilità della popolazione microbica presente nei sieroinnesti naturali 113
Non proteolytic amminoacyl derivatives in Parmigiano Reggiano and other cheeses are produced by lactic acid bacteria 112
Nonstarter lactic acid bacteria volatilomes produced using cheese components 112
The spxB gene as a target to identify Lactobacillus casei group species in cheese. 112
Study of the bacterial diversity of foods: PCR-DGGE versus LH-PCR 112
Feeding Lactic Acid Bacteria with Different Sugars: Effect on Exopolysaccharides (EPS) Production and Their Molecular Characteristics 111
Presence and genetic diversity of L. monocytogenes in blue veined cheese rinds 111
Lactobacillus paracasei 4341 as adjunct culture to enhance flavor in short ripened Caciotta-type cheese 111
Microbial origin of non proteolytic aminoacyl derivatives in long ripened cheeses 110
Non-starter lactic acid bacteria strategy to grow during cheese ripening 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
Evaluating the presence of human pathogens in commercially frozen, biologically appropriate raw pet food sold in Italy 109
Eating fermented: Health benefits of lab-fermented foods 109
Genotypic and phenotypic heterogeneity of Streptococcus thermophilus strains isolated from dairy products 108
Parmigiano Reggiano: How Microorganisms and Ripening Build the Diversity that Makes it Unique 108
Exploitation of Impedometric Analysis and Fluorescence Microscopy: Assessment of Alicyclobacillus acidoterrestris Life Cycle and Innovative Inactivation Strategy 107
Growth Promotion of Bifidobacterium Species by Poultry Bone and Meat Trimming Hydrolyzate. 106
Yeast viability and fermentation activities in artisanal pils beer 106
Whey starter for Grana Padano Cheese: effect of technological parameters on viability and composition of the microbial community 106
Dynamics of whole and lysed bacterial cells during Parmigiano-Reggianocheese production and ripening 105
Presenza e caratterizzazione genica dell’enzima glutammato deidrogenasi in Streptococcus thermophilus 105
Metabolic and proteomic adaptation of Lactobacillus rhamnosus strains during growth under cheese-like environmental conditions compared to de Man, Rogosa, and Sharpe medium 105
A Model to Assess LAB Aminopeptidase Activities in Parmigiano Reggiano Cheese During Ripening 104
Variability of lactic acid production, chemical and microbiological characteristics in 24-hour Parmigiano Reggiano cheese 103
Pyroglutamic Acid in Cheese: Presence, Origin, and Correlation with Ripening time of Grana Padano Cheese 102
"Evaluation of genetic polymorphism among Lactobacillus rhamnosus non-starter Parmigiano Reggiano cheese strains" 102
Genetic and phenotypic diversities of Lactobacillus helveticus strains isolated from whey starter cultures and cheeses 101
Development of a multiplex real time PCR to detect thermophilic lactic acid bacteria in natural whey starters 101
STS molecular marker for rapid screening of Lactobacillus casei group as secondary adjunct starter 101
Microbiota of Cheese Ecosystems: A Perspective on Cheesemaking 100
Presenza di attività peptidasiche in formaggio Grana Padano e Parmigiano Reggiano e in lattobacilli termofili isolati dai rispettivi sieroinnesti naturali. 100
Survey on community and dynamics of lactic acid bacteria in Grana Padano cheese 100
Totale 12.436
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Categoria #
all - tutte 74.875
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 74.875
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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
2025/20265.363 978 868 1.070 966 1.413 68 0 0 0 0 0 0
Totale 20.351