IRIS
GATTI, Monica
 Distribuzione geografica
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Continente #
EU - Europa 4.153
NA - Nord America 4.055
AS - Asia 1.432
SA - Sud America 8
Continente sconosciuto - Info sul continente non disponibili 7
AF - Africa 4
OC - Oceania 1
Totale 9.660
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Nazione #
US - Stati Uniti d'America 3.963
CN - Cina 1.193
IE - Irlanda 1.074
FI - Finlandia 701
SE - Svezia 633
IT - Italia 501
UA - Ucraina 384
DE - Germania 355
AT - Austria 189
TR - Turchia 164
BE - Belgio 124
GB - Regno Unito 99
CA - Canada 82
IN - India 41
FR - Francia 24
CZ - Repubblica Ceca 15
NL - Olanda 14
VN - Vietnam 10
MX - Messico 9
EU - Europa 7
RO - Romania 6
BG - Bulgaria 5
CH - Svizzera 5
ES - Italia 5
AR - Argentina 4
JP - Giappone 4
RU - Federazione Russa 4
BR - Brasile 3
IR - Iran 3
LT - Lituania 3
SG - Singapore 3
TH - Thailandia 3
DK - Danimarca 2
HR - Croazia 2
LU - Lussemburgo 2
NG - Nigeria 2
NO - Norvegia 2
PT - Portogallo 2
TW - Taiwan 2
AU - Australia 1
CL - Cile 1
EG - Egitto 1
HK - Hong Kong 1
IL - Israele 1
KH - Cambogia 1
KR - Corea 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 9.660
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Città #
Dublin 1.068
Chandler 906
Jacksonville 520
Dearborn 371
Beijing 346
Ann Arbor 316
Nanjing 218
Princeton 177
Vienna 155
Izmir 141
San Mateo 134
Brussels 121
Wilmington 113
Parma 97
Bremen 85
Ashburn 82
Kunming 79
Shenyang 71
Toronto 66
Hefei 56
Nanchang 55
Hebei 54
Jinan 53
Helsinki 50
Boardman 49
Des Moines 48
Woodbridge 41
Changsha 37
Tianjin 35
Jiaxing 31
Milan 29
Norwalk 27
Bologna 24
Guangzhou 23
Vicenza 21
Kocaeli 20
Chicago 17
Zhengzhou 16
Seattle 14
Redmond 13
Vaprio 13
Fremont 12
Fuzhou 12
Piacenza 12
Dong Ket 10
Falls Church 10
Haikou 10
Inveruno 10
Fairfield 9
Houston 9
Taizhou 9
Brno 8
Düsseldorf 8
Ningbo 8
Redwood City 8
Ceppaloni 7
Hangzhou 7
Ottawa 7
Rome 7
Southend 7
Auburn Hills 6
Lanzhou 6
Mestre 6
Wuhan 6
Borås 5
Chongqing 5
Frankfurt am Main 5
Genova 5
Reggio Emilia 5
Rockville 5
Turin 5
Vigevano 5
Wenzhou 5
Xian 5
Chengdu 4
Edinburgh 4
Fidenza 4
Mexico 4
Modena 4
Napoli 4
Padova 4
Pavia 4
San Michele All'adige 4
Sofia 4
Taiyuan 4
Varzi 4
Bari 3
Concorezzo 3
Cuneo 3
Finale Emilia 3
Las Vegas 3
Los Angeles 3
Medesano 3
Mississauga 3
Monmouth Junction 3
Mumbai 3
New York 3
Palo Alto 3
Perugia 3
Pescara 3
Totale 6.126
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Nome #
Artisanal Pale Ale Beer: Influence of Bottle Fermentation and Storage 126
Dynamics of a natural bacterial community under technological and environ-mental pressures: the case of natural whey starter for Parmigiano Reggiano cheese 103
Bacterial Cannibalism To Survive During Cheese Ripening 101
Whey starter for Parmigiano Reggiano: culture independent approach 100
Pyroglutamic acid in cheese: presence, origin and correlation with the ripening time of Grana padano cheese. 94
Attività aminopeptidasica in Streptococcus thermophilus 89
Amino acid requirements and aminopeptidase activities in Streptococcus salivarius subsp. thermophilus. 88
Dynamics of microbial communities in Grana Padano cheese 88
Comparison of natural whey starters for Grana Padanocheese using sunray plots 83
Dinamiche delle popolazioni microbiche nel formaggio Grana Padano. 82
Arthrospira platensis Extract: A Non-Invasive Strategy to Obtain Adjunct Attenuated Cultures 80
Yeast viability as a parameter to maintain artisanal beer quality features 79
Rilevazione della presenza di Staphylococcus aureus enterotossigeni ed Escherichia coli patogeni in formaggi tipici lombardi a latte crudo mediante multiplex-PCR 78
Bifidogenic activities of protein hydrolizate (FAP) from poultry by-products 77
Low-temperature centrifugation of milk for manufacture of raw milk cheeses: Impact on milk debacterization and cheese yield 77
IPSUS: Climate smart food innovation using plant and seaweed proteins from upcycled sources 75
Application of AFLP fingerprint analysis for studying the biodiversity ofStreptococcus thermophilus 75
Natural whey starter for Parmigiano Reggiano:culture-independent approach 74
Parmigiano Reggiano: How Microorganisms and Ripening Build the Diversity that Makes it Unique 74
Pectic oligosaccharides from agricultural by-products: production, characterization and health benefits 74
Bacterial ecology of artisanal Minas cheeses assessed by culture-dependent and -independent methods 73
Acidification activity of thermophilic lactobacilli under the temperature gradient of Grana cheesemaking. 72
Impedance microbiology to speed up the screening of lactic acid bacteria exopolysaccharide production 72
Growth promotion of Bifidobacterium and Lactobacillus species by proteinaceous hydrolysates derived from poultry processing leftovers 72
Variabilità genetica microbica e stagionatura di un formaggio italiano dop: Lactobacillus rhamnosus e Parmigiano-Reggiano. 72
Sourdough bacterial dynamics revealed by metagenomic analysis in Brazil 72
A new simple medium for the detection of Enterococcus faecalis and Enterococcus faecium by measurement of conductance cheanges 71
cDNA-amplified fragment length polymorphism to study the transcriptional responses of Lactobacillus rhamnosus growing in cheese-like medium 71
Pectin oligosaccharides from sugar beet pulp: Molecular characterization and potential prebiotic activity 71
Lactobacillus casei group effective identification 71
Bacteriostatic or bactericidal? Impedometric measurements to test the antimicrobial activity of Arthrospira platensis extract 71
Impiego di LH-(RT) PCR per lo studio di popolazioni microbiche complesse 69
Evaluation of peptidase activities of Lactobacillus and Bifidobacterium after the growth in new and traditional proteinaceus hydrolizates 68
Cutting procedures might be responsible for Listeria monocytogenes contamination of foods: The case of Gorgonzola cheese 68
An integrated strategy to discover Lactobacillus casei group strains for their potential use as aromatic starters 67
Transcriptional responses of cDNA-AFLP of Lactobacillus rhamnosus growing in cheese-like medium by a novel cDNA-AFLP technique 67
Ability of a wild Weissella strain to modify viscosity of fermented milk 66
Arthrospira platensis as Natural Fermentation Booster for Milk and Soy Fermented Beverages 66
Community and Dynamics of Lactic Acid Bacteria in Grana Padano Cheese: a survey. 66
Dynamics of whole and lysed bacterial cells during Parmigiano Reggiano cheese production and ripening 65
Physicochemical and microbiological quality of sous-vide-processed carrots and Brussels sprouts 65
Lysozyme affects the microbial catabolism of free arginine in raw-milk hard cheeses 65
The spxB gene as a target to identify Lactobacillus casei group species in cheese. 65
A poliphasic approach to higlight genotypic and phenotypic diversities of Lactobacillus helveticus strains isolated from dairy starter cultures and cheeses 64
Classification techniques in order to study DNA fingerprinting of lactis acid bacteria of dairy origin 63
Molecular typing of Lactobacillus delbrueckii of dairy origin by RFLP of protein coding genes 63
AFLP technique as molecular typing of Streptococcus thermophilus strains 63
How new molecular approaches have contributed to shedding light on microbial dynamics in Parmigiano Reggiano cheese 63
Wild Lactobacillus casei Group Strains: Potentiality to Ferment Plant Derived Juices 63
Dynamics of whole and lysed bacterial cells during Parmigiano-Reggianocheese production and ripening 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
Development of a multiplex real time PCR to detect thermophilic lactic acid bacteria in natural whey starters 61
Yeast viability and fermentation activities in artisanal pils beer 60
Can the development and autolysis of lactic acid bacteria influence the cheese volatile fraction? The case of Grana Padano 60
Application of Impedance Microbiology for Evaluating Potential Acidifying Performances of Starter Lactic Acid Bacteria to Employ in Milk Transformation 60
Studio della vitalità e coltivabilità della popolazione microbica presente nei sieroinnesti naturali 60
Presenza e caratterizzazione genica dell’enzima glutammato deidrogenasi in Streptococcus thermophilus 60
Pyroglutamic Acid in Cheese: Presence, Origin, and Correlation with Ripening time of Grana Padano Cheese 59
Growth Promotion of Bifidobacterium Species by Poultry Bone and Meat Trimming Hydrolyzate. 59
Non proteolytic amminoacyl derivatives in Parmigiano Reggiano and other cheeses are produced by lactic acid bacteria 59
Advancement in LH-PCR methodology for multiple microbial species detections in fermented foods 59
Dinamiche Microbiche durante la produzione e la stagionatura del Parmigiano Reggiano 59
Biodiversity in Lactobacillus helveticus strains in natural whey starter used for Parmigiano Reggiano Cheese 58
Genetic and phenotypic diversities of Lactobacillus helveticus strains isolated from whey starter cultures and cheeses 58
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
Application of FISH technology for microbiological analysis: current state and prospects 58
Disclosing Lactobacillus delbrueckii subsp. bulgaricus intraspecific diversity in exopolysaccharides production 58
Characterization of Streptococcus macedonicus strains isolated from artisanal Italian raw milk cheeses 57
Genotypic and phenotypic diversity of Lactobacillus delbrueckii subsp. lactis strains of dairy origin 57
Presence of peptidase activities in different varietes of cheese 57
Genotypic and phenotypic heterogeneity of Streptococcus thermophilus strains isolated from dairy products 57
Metabolic gene-targeted monitoring of non-starter lactic acid bacteria during cheese ripening 57
Electrical conductivity changes in milk caused by acidification: determining factors. 57
Characterization of the peptide fraction from digested Parmigiano Reggiano cheese and its effect on growth of lactobacilli and bifidobacteria 57
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. 56
I Batteri lattici 56
Phenotypic Diversity of Lactobacillus casei Group Isolates as a Selection Criterion for Use as Secondary Adjunct Starters 56
Eterogeneità genotipica e fenotipica di ceppi di Streptococcus thermophilus isolati da prodotti lattiero caseari 56
Evaluation of cell viability and bacterial composition of the Grana Padano whey starter ecosystem 56
A polyphasic approach to detect enterotoxigenic Staphylococcus aureus and diarrheagenic Escherichia coli in raw milk italian cheeses by multiplex PCR 56
Genetic diversity in proteolytic enzymes and amino acid metabolism among Lactobacillus helveticus strains 56
Evaluating the presence of human pathogens in commercially frozen, biologically appropriate raw pet food sold in Italy 56
Peptidase activity in various species of dairy thermophilic lactobacilli 55
Biochemical and molecular characterisation of surface layer proteins: efficient tools to study the ecological diversity of Lactobacillus helveticus (0245) 55
Presence and genetic diversity of L. monocytogenes in blue veined cheese rinds 55
Crescita di batteri lattici e cinetica di rilascio di attività enzimatiche in formaggi a pasta dura prodotti con differenti cicli termici di caseificazione 54
Recovery and differentiation of long ripened cheese microflora through a new cheese based cultural medium 54
Lactic acid bacteria peptidase activities: model system to investigate the role in Grana cheese ripening 54
Natural whey starter cultures for Grana Padano and Parmigiano Reggiano cheeses: new approach to evaluate their microbial diversity (0248) 53
Presenza di attività peptidasiche in formaggio Grana Padano e Parmigiano Reggiano e in lattobacilli termofili isolati dai rispettivi sieroinnesti naturali. 53
The Interrelationship Between Microbiota and Peptides During Ripening as a Driver for Parmigiano Reggiano Cheese Quality 53
Fluorescence microscopy for studing the viability of micro-organisms in natural whey starters 53
Un sistema modello per prevedere l'attività amminopeptidasica dei batteri lattici durante la maturazione del Parmigiano Reggiano 52
Parmigiano Reggiano: How Microorganisms and Ripening Build the Diversity that Makes it Unique 52
Effect of protein hydrolizates on growth kinetics and aminopeptidase activities of Lactobacillus 52
Non-starter lactic acid bacteria strategy to grow during cheese ripening 52
Effectiveness of chemometric techniques in discrimination of Lactobacillus helveticus biotypes from natural dairy starter cultures on the basis of phenotypic characteristics 51
Microbial origin of non proteolytic aminoacyl derivatives in long ripened cheeses 51
Totale 6.567
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Categoria #
all - tutte 28.046
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 28.046
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/2019342 0 0 0 0 19 54 6 10 46 11 185 11
2019/20202.298 338 409 125 26 175 280 250 50 199 218 72 156
2020/2021986 8 109 87 39 132 25 110 22 228 54 140 32
2021/2022887 24 30 8 55 30 13 141 118 46 82 56 284
2022/20233.730 343 349 189 277 344 372 66 241 1.309 40 129 71
2023/2024449 91 133 35 73 117 0 0 0 0 0 0 0
Totale 9.849