IRIS
GATTI, Monica
 Distribuzione geografica
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Continente #
NA - Nord America 4.483
EU - Europa 3.987
AS - Asia 1.901
AF - Africa 47
SA - Sud America 12
Continente sconosciuto - Info sul continente non disponibili 7
OC - Oceania 2
Totale 10.439
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Nazione #
US - Stati Uniti d'America 4.389
CN - Cina 1.456
IE - Irlanda 950
FI - Finlandia 707
SE - Svezia 648
IT - Italia 575
UA - Ucraina 391
DE - Germania 362
SG - Singapore 190
TR - Turchia 168
GB - Regno Unito 100
CA - Canada 83
AT - Austria 80
IN - India 52
BE - Belgio 50
CI - Costa d'Avorio 44
CZ - Repubblica Ceca 31
FR - Francia 31
NL - Olanda 14
MX - Messico 10
VN - Vietnam 10
CH - Svizzera 8
RU - Federazione Russa 8
EU - Europa 7
RO - Romania 6
BG - Bulgaria 5
ES - Italia 5
JP - Giappone 5
KR - Corea 5
AR - Argentina 4
UY - Uruguay 4
BR - Brasile 3
LT - Lituania 3
PT - Portogallo 3
TH - Thailandia 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
PK - Pakistan 1
SA - Arabia Saudita 1
SI - Slovenia 1
Totale 10.439
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Città #
Dublin 944
Chandler 912
Jacksonville 525
Dearborn 372
Beijing 352
Ann Arbor 319
Ashburn 276
Nanjing 218
Princeton 179
Shanghai 179
Izmir 141
San Mateo 136
Wilmington 114
Parma 111
Boardman 94
Bremen 86
Singapore 79
Kunming 78
Vienna 75
Shenyang 71
Toronto 67
Chicago 56
Hebei 56
Hefei 56
Nanchang 56
Jinan 55
Helsinki 51
New York 51
Des Moines 49
Brussels 47
Seattle 45
Abidjan 44
Woodbridge 43
Changsha 38
Milan 37
Tianjin 35
Jiaxing 31
Norwalk 27
Bologna 24
Guangzhou 23
Vicenza 21
Kocaeli 20
Los Angeles 17
Zhengzhou 16
Brno 14
Piacenza 14
Redmond 13
Vaprio 13
Fuzhou 12
Pune 12
Fremont 11
Dong Ket 10
Falls Church 10
Haikou 10
Inveruno 10
Olomouc 10
Fairfield 9
Houston 9
Taizhou 9
Düsseldorf 8
Frankfurt am Main 8
Hangzhou 8
Ningbo 8
Redwood City 8
Rome 8
Turin 8
Auburn Hills 7
Ceppaloni 7
Mestre 7
Ottawa 7
Padova 7
Reggio Emilia 7
Southend 7
Lanzhou 6
Wuhan 6
Borås 5
Brescia 5
Chongqing 5
Genova 5
Modena 5
Palermo 5
Vigevano 5
Villeurbanne 5
Wenzhou 5
Xian 5
Bern 4
Chengdu 4
Edinburgh 4
Fidenza 4
Kayseri 4
Las Vegas 4
Mexico 4
Montevideo 4
Naples 4
Napoli 4
Pavia 4
Rockville 4
San Michele All'adige 4
Seongnam-si 4
Sofia 4
Totale 6.619
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Nome #
Artisanal Pale Ale Beer: Influence of Bottle Fermentation and Storage 120
Dynamics of a natural bacterial community under technological and environ-mental pressures: the case of natural whey starter for Parmigiano Reggiano cheese 107
Pyroglutamic acid in cheese: presence, origin and correlation with the ripening time of Grana padano cheese. 96
Bacterial Cannibalism To Survive During Cheese Ripening 92
Attività aminopeptidasica in Streptococcus thermophilus 91
Dynamics of microbial communities in Grana Padano cheese 86
Dinamiche delle popolazioni microbiche nel formaggio Grana Padano. 85
Bifidogenic activities of protein hydrolizate (FAP) from poultry by-products 83
IPSUS: Climate smart food innovation using plant and seaweed proteins from upcycled sources 82
Application of AFLP fingerprint analysis for studying the biodiversity ofStreptococcus thermophilus 81
Amino acid requirements and aminopeptidase activities in Streptococcus salivarius subsp. thermophilus. 81
Comparison of natural whey starters for Grana Padanocheese using sunray plots 81
Whey starter for Parmigiano Reggiano: culture independent approach 81
Low-temperature centrifugation of milk for manufacture of raw milk cheeses: Impact on milk debacterization and cheese yield 81
Bacteriostatic or bactericidal? Impedometric measurements to test the antimicrobial activity of Arthrospira platensis extract 80
Natural whey starter for Parmigiano Reggiano:culture-independent approach 79
Rilevazione della presenza di Staphylococcus aureus enterotossigeni ed Escherichia coli patogeni in formaggi tipici lombardi a latte crudo mediante multiplex-PCR 79
Growth promotion of Bifidobacterium and Lactobacillus species by proteinaceous hydrolysates derived from poultry processing leftovers 79
Arthrospira platensis Extract: A Non-Invasive Strategy to Obtain Adjunct Attenuated Cultures 79
An integrated strategy to discover Lactobacillus casei group strains for their potential use as aromatic starters 78
Bacterial ecology of artisanal Minas cheeses assessed by culture-dependent and -independent methods 78
Pectin oligosaccharides from sugar beet pulp: Molecular characterization and potential prebiotic activity 78
Impedance microbiology to speed up the screening of lactic acid bacteria exopolysaccharide production 78
Acidification activity of thermophilic lactobacilli under the temperature gradient of Grana cheesemaking. 76
cDNA-amplified fragment length polymorphism to study the transcriptional responses of Lactobacillus rhamnosus growing in cheese-like medium 76
Yeast viability as a parameter to maintain artisanal beer quality features 76
Parmigiano Reggiano: How Microorganisms and Ripening Build the Diversity that Makes it Unique 76
Cutting procedures might be responsible for Listeria monocytogenes contamination of foods: The case of Gorgonzola cheese 76
Transcriptional responses of cDNA-AFLP of Lactobacillus rhamnosus growing in cheese-like medium by a novel cDNA-AFLP technique 76
AFLP technique as molecular typing of Streptococcus thermophilus strains 75
Variabilità genetica microbica e stagionatura di un formaggio italiano dop: Lactobacillus rhamnosus e Parmigiano-Reggiano. 75
Pectic oligosaccharides from agricultural by-products: production, characterization and health benefits 73
Community and Dynamics of Lactic Acid Bacteria in Grana Padano Cheese: a survey. 73
Sourdough bacterial dynamics revealed by metagenomic analysis in Brazil 73
Evaluation of peptidase activities of Lactobacillus and Bifidobacterium after the growth in new and traditional proteinaceus hydrolizates 72
Can the development and autolysis of lactic acid bacteria influence the cheese volatile fraction? The case of Grana Padano 72
Arthrospira platensis as Natural Fermentation Booster for Milk and Soy Fermented Beverages 72
Lactobacillus casei group effective identification 72
Ability of a wild Weissella strain to modify viscosity of fermented milk 71
A poliphasic approach to higlight genotypic and phenotypic diversities of Lactobacillus helveticus strains isolated from dairy starter cultures and cheeses 71
Antibiotic resistance of lactobacilli isolated from two Italianhard cheeses 69
Physicochemical and microbiological quality of sous-vide-processed carrots and Brussels sprouts 69
Lysozyme affects the microbial catabolism of free arginine in raw-milk hard cheeses 68
Application of Impedance Microbiology for Evaluating Potential Acidifying Performances of Starter Lactic Acid Bacteria to Employ in Milk Transformation 68
Impiego di LH-(RT) PCR per lo studio di popolazioni microbiche complesse 68
Wild Lactobacillus casei Group Strains: Potentiality to Ferment Plant Derived Juices 68
Molecular typing of Lactobacillus delbrueckii of dairy origin by RFLP of protein coding genes 66
Dynamics of whole and lysed bacterial cells during Parmigiano Reggiano cheese production and ripening 66
The spxB gene as a target to identify Lactobacillus casei group species in cheese. 66
Dynamics of whole and lysed bacterial cells during Parmigiano-Reggianocheese production and ripening 65
Application of FISH technology for microbiological analysis: current state and prospects 65
Advancement in LH-PCR methodology for multiple microbial species detections in fermented foods 65
Characterization of the peptide fraction from digested Parmigiano Reggiano cheese and its effect on growth of lactobacilli and bifidobacteria 65
Heterogeneity of Putative Surface Layer Proteins in Lactobacillus helveticus 64
Biodiversity in Lactobacillus helveticus strains in natural whey starter used for Parmigiano Reggiano Cheese 64
Study of the bacterial diversity of foods: PCR-DGGE versus LH-PCR 64
How new molecular approaches have contributed to shedding light on microbial dynamics in Parmigiano Reggiano cheese 64
Dinamiche Microbiche durante la produzione e la stagionatura del Parmigiano Reggiano 64
Studio della vitalità e coltivabilità della popolazione microbica presente nei sieroinnesti naturali 64
Biochemical and molecular characterisation of surface layer proteins: efficient tools to study the ecological diversity of Lactobacillus helveticus (0245) 63
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. 63
Aspetti microbiologici ed enzimatici della maturazione dei formaggi a lunga stagionatura. 63
Non proteolytic amminoacyl derivatives in Parmigiano Reggiano and other cheeses are produced by lactic acid bacteria 63
Disclosing Lactobacillus delbrueckii subsp. bulgaricus intraspecific diversity in exopolysaccharides production 63
Classification techniques in order to study DNA fingerprinting of lactis acid bacteria of dairy origin 62
Pyroglutamic Acid in Cheese: Presence, Origin, and Correlation with Ripening time of Grana Padano Cheese 62
Presence and genetic diversity of L. monocytogenes in blue veined cheese rinds 62
Development of a multiplex real time PCR to detect thermophilic lactic acid bacteria in natural whey starters 62
Metabolic gene-targeted monitoring of non-starter lactic acid bacteria during cheese ripening 62
The Interrelationship Between Microbiota and Peptides During Ripening as a Driver for Parmigiano Reggiano Cheese Quality 62
Presenza e caratterizzazione genica dell’enzima glutammato deidrogenasi in Streptococcus thermophilus 62
A polyphasic approach to detect enterotoxigenic Staphylococcus aureus and diarrheagenic Escherichia coli in raw milk italian cheeses by multiplex PCR 62
Evaluating the presence of human pathogens in commercially frozen, biologically appropriate raw pet food sold in Italy 62
Identificazione della microflora dominante nel sieroinnesto naturale per Provolone 61
Yeast viability and fermentation activities in artisanal pils beer 61
I Batteri lattici 61
Genotypic and phenotypic heterogeneity of Streptococcus thermophilus strains isolated from dairy products 60
Genotypic and phenotypic diversity of Lactobacillus delbrueckii subsp. lactis strains of dairy origin 59
Genetic and phenotypic diversities of Lactobacillus helveticus strains isolated from whey starter cultures and cheeses 59
Presence of peptidase activities in different varietes of cheese 59
Lactobacillus paracasei 4341 as adjunct culture to enhance flavor in short ripened Caciotta-type cheese 59
Evaluation of cell viability and bacterial composition of the Grana Padano whey starter ecosystem 59
Electrical conductivity changes in milk caused by acidification: determining factors. 59
Genotypic and phenotypic strain diversity of Lactobacillus delbrueckii subsp. lactis isolated from dairy products 58
Growth Promotion of Bifidobacterium Species by Poultry Bone and Meat Trimming Hydrolyzate. 58
Microbial origin of non proteolytic aminoacyl derivatives in long ripened cheeses 58
Phenotypic Diversity of Lactobacillus casei Group Isolates as a Selection Criterion for Use as Secondary Adjunct Starters 58
Eterogeneità genotipica e fenotipica di ceppi di Streptococcus thermophilus isolati da prodotti lattiero caseari 58
Non-starter lactic acid bacteria strategy to grow during cheese ripening 58
Characterization of Streptococcus macedonicus strains isolated from artisanal Italian raw milk cheeses 57
Effect of protein hydrolizates on growth kinetics and aminopeptidase activities of Lactobacillus 57
Peptidase activity in various species of dairy thermophilic lactobacilli 56
Molecular typing of Lactobacillus delbrueckii of dairy origin by RFLP of metabolic genes 56
Natural whey starter cultures for Grana Padano and Parmigiano Reggiano cheeses: new approach to evaluate their microbial diversity (0248) 56
Genetic diversity in proteolytic enzymes and amino acid metabolism among Lactobacillus helveticus strains 56
Crescita di batteri lattici e cinetica di rilascio di attività enzimatiche in formaggi a pasta dura prodotti con differenti cicli termici di caseificazione 55
Variability of lactic acid production, chemical and microbiological characteristics in 24-hour Parmigiano Reggiano cheese 55
Lactic acid bacteria peptidase activities: model system to investigate the role in Grana cheese ripening 55
Considerazioni sul sieroinnesto naturale per il Grana 55
Recovery and differentiation of long ripened cheese microflora through a new cheese based cultural medium 54
Totale 6.892
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Categoria #
all - tutte 39.683
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 39.683
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20202.311 338 409 126 27 176 280 254 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
2024/2025115 115 0 0 0 0 0 0 0 0 0 0 0
Totale 10.636