IRIS
GATTI, Monica
 Distribuzione geografica
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Continente #
NA - Nord America 4.845
EU - Europa 4.228
AS - Asia 2.426
AF - Africa 47
SA - Sud America 35
Continente sconosciuto - Info sul continente non disponibili 7
OC - Oceania 2
Totale 11.590
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Nazione #
US - Stati Uniti d'America 4.740
CN - Cina 1.479
IE - Irlanda 950
FI - Finlandia 707
SG - Singapore 677
SE - Svezia 648
IT - Italia 636
DE - Germania 421
UA - Ucraina 393
TR - Turchia 177
GB - Regno Unito 120
FR - Francia 112
CA - Canada 94
AT - Austria 80
BE - Belgio 55
IN - India 52
CI - Costa d'Avorio 44
CZ - Repubblica Ceca 31
BR - Brasile 26
NL - Olanda 20
MX - Messico 10
VN - Vietnam 10
LT - Lituania 9
CH - Svizzera 8
RU - Federazione Russa 8
EU - Europa 7
RO - Romania 7
TH - Thailandia 7
BG - Bulgaria 5
ES - Italia 5
JP - Giappone 5
KR - Corea 5
AR - Argentina 4
UY - Uruguay 4
PK - Pakistan 3
PT - Portogallo 3
AU - Australia 2
DK - Danimarca 2
HR - Croazia 2
IR - Iran 2
LU - Lussemburgo 2
NO - Norvegia 2
TW - Taiwan 2
CL - Cile 1
EG - Egitto 1
HK - Hong Kong 1
IL - Israele 1
KE - Kenya 1
KH - Cambogia 1
LA - Repubblica Popolare Democratica del Laos 1
MK - Macedonia 1
MN - Mongolia 1
NG - Nigeria 1
NP - Nepal 1
PA - Panama 1
SA - Arabia Saudita 1
SI - Slovenia 1
Totale 11.590
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Città #
Dublin 944
Chandler 912
Jacksonville 525
Singapore 515
Dearborn 372
Beijing 353
Ann Arbor 319
Boardman 287
Ashburn 279
Nanjing 218
Shanghai 181
Princeton 179
Izmir 141
San Mateo 136
Parma 114
Wilmington 114
Bremen 86
Marseille 81
Kunming 79
Toronto 75
Vienna 75
Shenyang 71
Munich 57
Chicago 56
Hebei 56
Hefei 56
Nanchang 56
Jinan 55
Santa Clara 53
Bologna 52
Brussels 52
Helsinki 51
New York 51
Des Moines 49
Seattle 45
Abidjan 44
Woodbridge 43
Milan 41
Changsha 38
Tianjin 36
Jiaxing 31
Norwalk 27
Guangzhou 23
Vicenza 21
Dallas 20
Kocaeli 20
Los Angeles 17
Zhengzhou 17
Brno 14
Piacenza 14
London 13
Redmond 13
Vaprio 13
Florianópolis 12
Fuzhou 12
Pune 12
Frankfurt am Main 11
Fremont 11
Osasco 11
Dong Ket 10
Falls Church 10
Haikou 10
Hangzhou 10
Inveruno 10
Olomouc 10
Ottawa 10
Reggio Emilia 10
Fairfield 9
Houston 9
Padova 9
Rome 9
Taizhou 9
Düsseldorf 8
Ningbo 8
Redwood City 8
Turin 8
Auburn Hills 7
Ceppaloni 7
Istanbul 7
Mestre 7
Southend 7
Lanzhou 6
Wenzhou 6
Wuhan 6
Borås 5
Brescia 5
Chongqing 5
Genova 5
Modena 5
Palermo 5
Vigevano 5
Villeurbanne 5
Wageningen 5
Xian 5
Bern 4
Chengdu 4
Edinburgh 4
Fidenza 4
Kayseri 4
Las Vegas 4
Totale 7.543
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Nome #
Artisanal Pale Ale Beer: Influence of Bottle Fermentation and Storage 125
Dynamics of a natural bacterial community under technological and environ-mental pressures: the case of natural whey starter for Parmigiano Reggiano cheese 113
Pyroglutamic acid in cheese: presence, origin and correlation with the ripening time of Grana padano cheese. 102
Bacterial Cannibalism To Survive During Cheese Ripening 100
Attività aminopeptidasica in Streptococcus thermophilus 99
IPSUS: Climate smart food innovation using plant and seaweed proteins from upcycled sources 97
Arthrospira platensis Extract: A Non-Invasive Strategy to Obtain Adjunct Attenuated Cultures 97
Comparison of natural whey starters for Grana Padanocheese using sunray plots 92
Dynamics of microbial communities in Grana Padano cheese 91
Bifidogenic activities of protein hydrolizate (FAP) from poultry by-products 90
Dinamiche delle popolazioni microbiche nel formaggio Grana Padano. 90
Low-temperature centrifugation of milk for manufacture of raw milk cheeses: Impact on milk debacterization and cheese yield 88
Bacteriostatic or bactericidal? Impedometric measurements to test the antimicrobial activity of Arthrospira platensis extract 88
Whey starter for Parmigiano Reggiano: culture independent approach 87
Application of AFLP fingerprint analysis for studying the biodiversity ofStreptococcus thermophilus 86
Amino acid requirements and aminopeptidase activities in Streptococcus salivarius subsp. thermophilus. 86
Bacterial ecology of artisanal Minas cheeses assessed by culture-dependent and -independent methods 86
Yeast viability as a parameter to maintain artisanal beer quality features 85
An integrated strategy to discover Lactobacillus casei group strains for their potential use as aromatic starters 85
Growth promotion of Bifidobacterium and Lactobacillus species by proteinaceous hydrolysates derived from poultry processing leftovers 85
Variabilità genetica microbica e stagionatura di un formaggio italiano dop: Lactobacillus rhamnosus e Parmigiano-Reggiano. 85
Natural whey starter for Parmigiano Reggiano:culture-independent approach 84
cDNA-amplified fragment length polymorphism to study the transcriptional responses of Lactobacillus rhamnosus growing in cheese-like medium 84
Rilevazione della presenza di Staphylococcus aureus enterotossigeni ed Escherichia coli patogeni in formaggi tipici lombardi a latte crudo mediante multiplex-PCR 84
Parmigiano Reggiano: How Microorganisms and Ripening Build the Diversity that Makes it Unique 84
Pectin oligosaccharides from sugar beet pulp: Molecular characterization and potential prebiotic activity 84
Impedance microbiology to speed up the screening of lactic acid bacteria exopolysaccharide production 84
Cutting procedures might be responsible for Listeria monocytogenes contamination of foods: The case of Gorgonzola cheese 83
Acidification activity of thermophilic lactobacilli under the temperature gradient of Grana cheesemaking. 82
Transcriptional responses of cDNA-AFLP of Lactobacillus rhamnosus growing in cheese-like medium by a novel cDNA-AFLP technique 82
AFLP technique as molecular typing of Streptococcus thermophilus strains 81
Community and Dynamics of Lactic Acid Bacteria in Grana Padano Cheese: a survey. 81
Pectic oligosaccharides from agricultural by-products: production, characterization and health benefits 80
Can the development and autolysis of lactic acid bacteria influence the cheese volatile fraction? The case of Grana Padano 80
Lactobacillus casei group effective identification 80
Evaluation of peptidase activities of Lactobacillus and Bifidobacterium after the growth in new and traditional proteinaceus hydrolizates 79
Arthrospira platensis as Natural Fermentation Booster for Milk and Soy Fermented Beverages 79
Ability of a wild Weissella strain to modify viscosity of fermented milk 78
Studio della vitalità e coltivabilità della popolazione microbica presente nei sieroinnesti naturali 78
Antibiotic resistance of lactobacilli isolated from two Italianhard cheeses 77
Sourdough bacterial dynamics revealed by metagenomic analysis in Brazil 76
Application of FISH technology for microbiological analysis: current state and prospects 75
Physicochemical and microbiological quality of sous-vide-processed carrots and Brussels sprouts 75
Lysozyme affects the microbial catabolism of free arginine in raw-milk hard cheeses 75
A poliphasic approach to higlight genotypic and phenotypic diversities of Lactobacillus helveticus strains isolated from dairy starter cultures and cheeses 75
Impiego di LH-(RT) PCR per lo studio di popolazioni microbiche complesse 75
Wild Lactobacillus casei Group Strains: Potentiality to Ferment Plant Derived Juices 75
Application of Impedance Microbiology for Evaluating Potential Acidifying Performances of Starter Lactic Acid Bacteria to Employ in Milk Transformation 74
Dynamics of whole and lysed bacterial cells during Parmigiano Reggiano cheese production and ripening 73
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. 72
The spxB gene as a target to identify Lactobacillus casei group species in cheese. 72
Advancement in LH-PCR methodology for multiple microbial species detections in fermented foods 72
Dinamiche Microbiche durante la produzione e la stagionatura del Parmigiano Reggiano 72
Biodiversity in Lactobacillus helveticus strains in natural whey starter used for Parmigiano Reggiano Cheese 71
Molecular typing of Lactobacillus delbrueckii of dairy origin by RFLP of protein coding genes 71
Development of a multiplex real time PCR to detect thermophilic lactic acid bacteria in natural whey starters 71
How new molecular approaches have contributed to shedding light on microbial dynamics in Parmigiano Reggiano cheese 71
Evaluation of cell viability and bacterial composition of the Grana Padano whey starter ecosystem 71
Characterization of the peptide fraction from digested Parmigiano Reggiano cheese and its effect on growth of lactobacilli and bifidobacteria 71
Biochemical and molecular characterisation of surface layer proteins: efficient tools to study the ecological diversity of Lactobacillus helveticus (0245) 70
Study of the bacterial diversity of foods: PCR-DGGE versus LH-PCR 70
Dynamics of whole and lysed bacterial cells during Parmigiano-Reggianocheese production and ripening 69
I Batteri lattici 69
Non proteolytic amminoacyl derivatives in Parmigiano Reggiano and other cheeses are produced by lactic acid bacteria 69
A polyphasic approach to detect enterotoxigenic Staphylococcus aureus and diarrheagenic Escherichia coli in raw milk italian cheeses by multiplex PCR 69
Aspetti microbiologici ed enzimatici della maturazione dei formaggi a lunga stagionatura. 68
Metabolic gene-targeted monitoring of non-starter lactic acid bacteria during cheese ripening 68
Evaluating the presence of human pathogens in commercially frozen, biologically appropriate raw pet food sold in Italy 68
Disclosing Lactobacillus delbrueckii subsp. bulgaricus intraspecific diversity in exopolysaccharides production 68
Heterogeneity of Putative Surface Layer Proteins in Lactobacillus helveticus 67
Pyroglutamic Acid in Cheese: Presence, Origin, and Correlation with Ripening time of Grana Padano Cheese 67
Presence and genetic diversity of L. monocytogenes in blue veined cheese rinds 67
Presenza e caratterizzazione genica dell’enzima glutammato deidrogenasi in Streptococcus thermophilus 67
Classification techniques in order to study DNA fingerprinting of lactis acid bacteria of dairy origin 66
Identificazione della microflora dominante nel sieroinnesto naturale per Provolone 66
Yeast viability and fermentation activities in artisanal pils beer 66
The Interrelationship Between Microbiota and Peptides During Ripening as a Driver for Parmigiano Reggiano Cheese Quality 66
Non-starter lactic acid bacteria strategy to grow during cheese ripening 66
Genotypic and phenotypic diversity of Lactobacillus delbrueckii subsp. lactis strains of dairy origin 65
Genotypic and phenotypic heterogeneity of Streptococcus thermophilus strains isolated from dairy products 65
Electrical conductivity changes in milk caused by acidification: determining factors. 65
Genetic and phenotypic diversities of Lactobacillus helveticus strains isolated from whey starter cultures and cheeses 64
Presence of peptidase activities in different varietes of cheese 64
Growth Promotion of Bifidobacterium Species by Poultry Bone and Meat Trimming Hydrolyzate. 64
Parmigiano Reggiano: How Microorganisms and Ripening Build the Diversity that Makes it Unique 64
Phenotypic Diversity of Lactobacillus casei Group Isolates as a Selection Criterion for Use as Secondary Adjunct Starters 64
Characterization of Streptococcus macedonicus strains isolated from artisanal Italian raw milk cheeses 63
Genotypic and phenotypic strain diversity of Lactobacillus delbrueckii subsp. lactis isolated from dairy products 63
Microbial origin of non proteolytic aminoacyl derivatives in long ripened cheeses 63
Effect of protein hydrolizates on growth kinetics and aminopeptidase activities of Lactobacillus 63
Culture independent approach for evaluation of presence and activity of microorganims in food 63
Lactobacillus paracasei 4341 as adjunct culture to enhance flavor in short ripened Caciotta-type cheese 63
Eterogeneità genotipica e fenotipica di ceppi di Streptococcus thermophilus isolati da prodotti lattiero caseari 63
Natural whey starter cultures for Grana Padano and Parmigiano Reggiano cheeses: new approach to evaluate their microbial diversity (0248) 62
Considerazioni sul sieroinnesto naturale per il Grana 62
Survival Strategy and Metabolic Capabilities of NSLAB during Cheese Ripening 62
Variability of lactic acid production, chemical and microbiological characteristics in 24-hour Parmigiano Reggiano cheese 61
Crescita di batteri lattici e cinetica di rilascio di attività enzimatiche in formaggi a pasta dura prodotti con differenti cicli termici di caseificazione 60
Genetic diversity in proteolytic enzymes and amino acid metabolism among Lactobacillus helveticus strains 60
Molecular typing of Lactobacillus delbrueckii of dairy origin by RFLP of metabolic genes 59
Totale 7.556
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Categoria #
all - tutte 48.216
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 48.216
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20201.411 0 0 0 0 176 280 254 51 201 219 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
2024/20251.267 143 266 263 362 233 0 0 0 0 0 0 0
Totale 11.788