IRIS
ZOTTA, TERESA
 Distribuzione geografica
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Continente #
NA - Nord America 10.471
AS - Asia 2.729
EU - Europa 2.523
SA - Sud America 281
AF - Africa 48
Continente sconosciuto - Info sul continente non disponibili 5
OC - Oceania 4
Totale 16.061
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Nazione #
US - Stati Uniti d'America 10.264
CN - Cina 1.167
SG - Singapore 561
VN - Vietnam 513
UA - Ucraina 505
IT - Italia 487
DE - Germania 265
HK - Hong Kong 239
RU - Federazione Russa 235
GB - Regno Unito 224
BR - Brasile 216
FR - Francia 216
SE - Svezia 175
CA - Canada 157
FI - Finlandia 128
IE - Irlanda 72
IN - India 46
NL - Olanda 42
KR - Corea 36
MX - Messico 32
PL - Polonia 32
ES - Italia 28
TR - Turchia 28
AR - Argentina 27
BE - Belgio 26
AT - Austria 22
JP - Giappone 19
BD - Bangladesh 17
ZA - Sudafrica 16
PK - Pakistan 15
IQ - Iraq 14
ID - Indonesia 12
AE - Emirati Arabi Uniti 11
CO - Colombia 11
MA - Marocco 9
CH - Svizzera 8
DZ - Algeria 7
EC - Ecuador 7
HU - Ungheria 7
MY - Malesia 7
PT - Portogallo 7
UZ - Uzbekistan 7
LT - Lituania 6
EU - Europa 5
PE - Perù 5
AL - Albania 4
BA - Bosnia-Erzegovina 4
BO - Bolivia 4
CZ - Repubblica Ceca 4
IR - Iran 4
KE - Kenya 4
RO - Romania 4
SA - Arabia Saudita 4
VE - Venezuela 4
IL - Israele 3
JM - Giamaica 3
JO - Giordania 3
KG - Kirghizistan 3
KZ - Kazakistan 3
MK - Macedonia 3
NP - Nepal 3
PA - Panama 3
PH - Filippine 3
RS - Serbia 3
AU - Australia 2
AZ - Azerbaigian 2
BB - Barbados 2
BG - Bulgaria 2
CL - Cile 2
DK - Danimarca 2
EE - Estonia 2
LB - Libano 2
LU - Lussemburgo 2
MD - Moldavia 2
PY - Paraguay 2
SC - Seychelles 2
SK - Slovacchia (Repubblica Slovacca) 2
SN - Senegal 2
SV - El Salvador 2
TT - Trinidad e Tobago 2
TW - Taiwan 2
UY - Uruguay 2
BH - Bahrain 1
BW - Botswana 1
BY - Bielorussia 1
CG - Congo 1
CR - Costa Rica 1
DM - Dominica 1
EG - Egitto 1
ET - Etiopia 1
GA - Gabon 1
GT - Guatemala 1
GY - Guiana 1
HN - Honduras 1
HR - Croazia 1
LA - Repubblica Popolare Democratica del Laos 1
LV - Lettonia 1
LY - Libia 1
NO - Norvegia 1
NZ - Nuova Zelanda 1
Totale 16.053
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Città #
Woodbridge 982
Fairfield 960
Ashburn 948
Ann Arbor 748
Houston 617
San Jose 514
Beijing 491
Jacksonville 456
Seattle 410
Chandler 378
Dong Ket 372
Wilmington 363
Cambridge 335
Dallas 284
Singapore 264
Chicago 233
Hong Kong 228
Los Angeles 189
Nanjing 188
Council Bluffs 180
Boardman 150
New York 113
Toronto 113
The Dalles 104
Salt Lake City 98
Kent 94
Princeton 89
Lauterbourg 88
Nanchang 76
Dublin 67
Moscow 63
Helsinki 61
Ogden 59
Ho Chi Minh City 53
Santa Clara 50
Tampa 48
Orem 46
Elk Grove Village 42
Buffalo 41
London 40
Centro 39
Milan 38
Hanoi 30
Tianjin 28
Sterling 27
San Diego 26
Hebei 25
San Francisco 25
Shenyang 25
Brussels 24
Denver 24
Hangzhou 24
Kunming 24
Munich 24
Rome 24
Warsaw 24
Camerino 23
Jiaxing 23
Stockholm 23
São Paulo 23
Amsterdam 22
Frankfurt am Main 22
Lancaster 22
Brooklyn 20
Oakland 18
Chennai 17
Dulles 17
Ottawa 17
Vienna 17
Changsha 16
Atlanta 15
Tokyo 15
Potenza 14
Shanghai 14
Manchester 13
Montreal 13
Poplar 13
Verona 13
Auburn Hills 12
Boston 12
Des Moines 12
Detroit 12
Falkenstein 12
Mexico City 12
Phoenix 12
Bari 11
Guangzhou 11
Jinan 11
Nuremberg 11
Johannesburg 10
Kansas City 10
Ankara 9
Bologna 9
Changchun 9
Faisalabad 9
Kocaeli 9
Lanzhou 9
Miami 9
Mumbai 9
Belo Horizonte 8
Totale 11.684
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Nome #
Selection criteria of lactic acid bacteria to be used as starter for sweet and salty leavened baked products 891
Draft Genome Sequence of the Respiration-Competent Strain Lactobacillus casei N87 295
Metabolic profiling and stress response of anaerobic and respiratory cultures of Lactobacillus plantarum C17 grown in a chemically defined medium 261
Characterization of lactic acid bacteria isolated from sourdoughs for Cornetto, a traditional bread produced in Basilicata (Southern Italy) 253
Aerobic metabolism in the genus Lactobacillus: Impact on stress response and potential applications in the food industry 253
Aeration and supplementation with heme and menaquinone affect survival to stresses and antioxidant capability of Lactobacillus casei strains 250
Biochemical analysis of respiratory metabolism in the heterofermentative Lactobacillus spicheri and Lactobacillus reuteri 247
Factors affecting gene expression and activity of heme- and manganese-dependent catalases in Lactobacillus casei strains 240
A comparison of bioinformatic approaches for 16S rRNA gene profiling of food bacterial microbiota 235
Assessment of Aerobic and Respiratory Growth in the Lactobacillus casei Group 228
Evolution of microbial counts and chemical and physico-chemical parameters in high-moisture Mozzarella cheese during refrigerated storage 228
Advancing integration of data on food microbiome studies: FoodMicrobionet 3.1, a major upgrade of the FoodMicrobionet database 227
Diversity of stress tolerance in Lactobacillus plantarum, Lactobacillus pentosus and Lactobacillus paraplantarum: a multivariate screening study 222
Aerobic metabolism and oxidative stress tolerance in the Lactobacillus plantarum group 219
Effect of inactivation of ccpA and aerobic growth in Lactobacillus plantarum: A proteomic perspective 218
Technological and safety characterization of coagulase-negative staphylococci from traditionally fermented sausages of Basilicata region (Southern Italy) 218
A comparison of fluorescent stains for the assessment of viability and metabolic activity of lactic acid bacteria. 216
Effect of inactivation of stress response regulators on the growth and survival of Streptococcus thermophilus Sfi39 213
Acid production, proteolysis, autolytic and inhibitory properties of lactic acid bacteria isolated from pasta-filata cheeses: a multivariate screening study. 213
Diversity of stress responses in dairy thermophilic streptococci 207
Rapid detection assay for oxygen consumption in the Lactobacillus casei group 207
Microbial changes of natural milk cultures for mozzarella cheese during repeated propagation cycles 205
Evaluation of a differential medium for the preliminary identification of members of the Lactobacillus plantarum and Lactobacillus casei groups 204
Dynamics of bacterial communities and interaction networks in thawed fish fillets during chilled storage in air 202
Effect of Respiratory Growth on the Metabolite Production and Stress Robustness of Lactobacillus casei N87 Cultivated in Cheese Whey Permeate Medium 202
Aerobic and respirative growth of heterofermentative lactic acid bacteria: A screening study. 201
Use of unsupervised and supervised artificial neural networks for the identification of lactic acid bacteria on the basis of SDS-PAGE patterns of whole cell proteins 199
Progetto Milkbioactincaps Utilizzo di microincapsulati di composti bioattivi da scarti dell’industria alimentare come integratori di mangimi per il miglioramento dell’attitudine fermentativa e della valenza nutraceutica del latte 199
Molecular and technological characterization of lactic acid bacteria from traditional fermented sausages of Basilicata region (Southern Italy) 198
Inactivation of ccpA and aeration affect growth, metabolite production and stress tolerance in Lactobacillus plantarum WCFS1 197
Genotypic diversity of stress response in Lactobacillus plantarum, Lactobacillus paraplantarum and Lactobacillus pentosus 195
Effect of respirative and catalase-positive Lactobacillus casei adjuncts on the production and quality of Cheddar-type cheese 194
Discrimination of commercial Caciocavallo cheeses on the basis of the diversity of lactic microflora and primary proteolysis 193
A survey of non-starter lactic acid bacteria in traditional cheeses: Culture dependent identification and survival to simulated gastrointestinal transit 193
Viability staining and detection of metabolic activity of sourdough lactic acid bacteria under stress conditions 187
Urease production by Streptococcus thermophilus 186
Protein fingerprinting may serve as a complementary tool for the phylogenetic classification of heterocystous (Nostoc, Anabaena, Cylindrospermum, Aulosira and Tolypothrix) Cyanobacteria. 185
Proteolysis in model sourdough fermentations 184
Investigation of factors affecting aerobic and respiratory growth in the oxygen-tolerant strain Lactobacillus casei N87 184
The microbiota of high-moisture mozzarella cheese produced with different acidification methods 182
Temperature and respiration affect the growth and stress resistance of Lactobacillus plantarum C17 175
Tolerance of Lactobacillus casei, Lactobacillus paracasei and Lactobacillus rhamnosus strains to stress factors encountered in food processing and in the gastro-intestinal tract 175
Aggiornamento delle conoscenze sui funghi ipogei lucani e pugliesi 171
Functional properties of Lactobacillus plantarum strains: A multivariate screening study 169
Analysis of rpoB polymorphism and PCR-based approaches for the identification of Leuconostoc mesenteroides at the species and subspecies level 169
Polymorphisms in stress response genes in Lactobacillus plantarum: implications for classification and heat stress response 168
MORPHOLOGICAL, PHYSICO-CHEMICAL AND MOLECULAR INVESTIGATIONS ON TUBER BELLONAE FROM BASILICATA - ITALY 168
SDS-PAGE patterns of whole cell proteins of Streptococcus thermophilus: impact of strain, growth phase and adaptation and relationship with stress response 167
Microbiological Stability and Overall Quality of Ready-To-Heat Meals Based on Traditional Recipes of the Basilicata Region 166
Characterization of lactic acid bacteria isolated from traditional fermented sausages produced in Basilicata (Southern Italy) 162
Starter cultures and preservation liquids modulate consumer liking and shelf life of mozzarella cheese 162
Technological and safety characterization of coagulase-negative staphylococci from traditionally fermented sausages in Southern Italy. 160
Enzymatyc activities of lactic acid bacteria isolated from Cornetto di Matera sourdoughs 160
Polymorphism of the phosphoserine phosphatase gene in Streptococcus thermophilus and its potential use for typing and monitoring of population diversity 160
Modelling the growth of Weissella cibaria as a function of fermentation conditions 153
Produzione di ureasi da Streptococcus thermophilus 148
FoodMicrobionet: A database for the visualisation and exploration of food bacterial communities based on network analysis 148
Comparison of different fluorescent staining for the assessment of physiological state of lactic acid bacteria 145
Caratterizzazione di batteri lattici isolati dal Canestrato di Moliterno IGP 145
Influence of heat, acid and oxygen mild stress on the resistance to oxidative and thermal challenge of Lactobacillus rhamnosus 64 144
Proteomics for the elucidation of oxidative stress response mechanism in Lactobacillus plantarum. 142
Impact of diet supplemented with microencapsulated condensed tannins on cow milk nutritional profile 141
Heterogeneity of growth response in Lactobacillus casei group 141
Seconda segnalazione del Pachyphloeus prieguensis in Italia ed acquisizioni recenti sui funghi ipogei lucani e pugliesi 140
Selection of mutants tolerant of oxidative stress from respiratory cultures of Lactobacillus plantarum C17 138
Structure of association networks in food bacterial communities 137
Tween 80 and respiratory growth affect metabolite production and membrane fatty acids in Lactobacillus casei N87 133
Diversità delle proprietà fenotipiche, genotipiche, tecnologiche e nella risposta allo stress in Lactobacillus plantarum. 131
Metataxonomic insights in the distribution of Lactobacillaceae in foods and food environments 129
Effect of inactivation of ccpA on aerobic growth and stress resistance of Lactobacillus plantarum WCFS1 126
Genotypic and phenotypic diversity of stress tolerance in the Lactobacillus plantarum group 124
Starter Cultures: General Aspects 123
Modified chemically defined medium for enhanced respiratory growth of Lactobacillus casei and Lactobacillus plantarum groups 121
Adaptation to aerobic environment of Lactobacillus johnsonii/gasseri strains 121
The microbiota of dairy milk: A review 113
Seconda segnalazione del Pachyphloeus prieguensis in Italia ed acquisizioni recenti sui funghi ipogei lucani e pugliesi 112
Selection of oxidative tolerant mutants from aerobic culture of Lactobacillus plantarum C17 110
Valorization of cheese whey using microbial fermentations 107
A review of methods for the inference and experimental confirmation of microbial association networks in cheese 100
The Effect of Respiration, pH, and Citrate Co-Metabolism on the Growth, Metabolite Production and Enzymatic Activities of Leuconostoc mesenteroides subsp. cremoris E30 100
Growth fitness, heme uptake and genomic variants in mutants of oxygen-tolerant Lacticaseibacillus casei and Lactiplantibacillus plantarum strains 99
Selection of Lactiplantibacillus Strains for the Production of Fermented Table Olives. 96
Survey of antibiotic resistance traits in strains of Lactobacillus casei/paracasei/rhamnosus. 94
The Production of γ-Aminobutyric Acid from Free and Immobilized Cells of Levilactobacillus brevis Cultivated in Anaerobic and Aerobic Conditions 93
Chemometric Approaches for Identity and Authenticity Testing, Quality Assurance and Process Control 93
Starter Cultures for the Production of Fermented Table Olives: Current Status and Future Perspectives 90
Effect of oil-born yeasts on the quality of extra-virgin olive oils of Basilicata region 89
Selezione di una coltura starter per la produzione di impasti freschi e congelati. 83
Ottimizzazione di un substrato per la produzione di biomassa e di ureasi da Streptococcus thermophilus 79
High resolution melting analysis (HRM) as a new tool for the identification of species belonging to the Lactobacillus casei group and comparison with species-specific PCRs and multiplex PCR 71
Metataxonomic and metagenomic approaches for the study of undefined strain starters for cheese manufacture 70
Theoretical insight into the heat shock response (HSR) regulation in Lactobacillus casei and L. rhamnosus 68
Draft genome sequence of Clostridium sporogenes strain UC9000 isolated from raw milk 67
Impact of aerobic and respirative life-style on Lactobacillus casei N87 proteome 67
FoodMicrobionet v4: A large, integrated, open and transparent database for food bacterial communities 63
Misure di controllo dei microrganismi negli alimenti 61
Selection of Non-SaccharomycesWine Yeasts for the Production of Leavened Doughs 61
Probiotics in dairy products: microencapsulation and delivery 48
Standardizing microbiome research: interlaboratory validation of SOPs for sample preparation and DNA extraction from food and environmental ecosystems 9
Totale 16.336
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Categoria #
all - tutte 70.154
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 70.154
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022887 93 95 122 68 50 37 43 58 79 35 39 168
2022/2023936 137 15 40 134 105 138 4 78 184 15 52 34
2023/2024644 76 16 55 16 59 132 34 62 125 4 7 58
2024/20252.176 47 40 228 82 68 75 160 138 162 29 386 761
2025/20263.876 226 222 280 519 536 347 591 162 285 369 284 55
2026/202735 35 0 0 0 0 0 0 0 0 0 0 0
Totale 16.336