IRIS
ZOTTA, TERESA
 Distribuzione geografica
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Continente #
NA - Nord America 7.384
EU - Europa 1.820
AS - Asia 1.752
SA - Sud America 20
AF - Africa 6
Continente sconosciuto - Info sul continente non disponibili 5
OC - Oceania 3
Totale 10.990
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Nazione #
US - Stati Uniti d'America 7.254
CN - Cina 838
UA - Ucraina 500
IT - Italia 399
VN - Vietnam 374
SG - Singapore 269
DE - Germania 215
HK - Hong Kong 178
GB - Regno Unito 167
SE - Svezia 153
CA - Canada 124
FI - Finlandia 103
FR - Francia 90
IE - Irlanda 70
KR - Corea 30
BE - Belgio 24
RU - Federazione Russa 24
NL - Olanda 21
AT - Austria 17
TR - Turchia 17
BR - Brasile 15
PK - Pakistan 10
IN - India 9
JP - Giappone 6
PT - Portogallo 6
EU - Europa 5
PL - Polonia 5
CH - Svizzera 4
CZ - Repubblica Ceca 4
IR - Iran 4
DZ - Algeria 3
HU - Ungheria 3
KG - Kirghizistan 3
LT - Lituania 3
MX - Messico 3
RO - Romania 3
AU - Australia 2
BO - Bolivia 2
EE - Estonia 2
ES - Italia 2
ID - Indonesia 2
LU - Lussemburgo 2
PA - Panama 2
PH - Filippine 2
TW - Taiwan 2
AE - Emirati Arabi Uniti 1
AR - Argentina 1
BD - Bangladesh 1
CO - Colombia 1
EG - Egitto 1
IL - Israele 1
JM - Giamaica 1
KZ - Kazakistan 1
LA - Repubblica Popolare Democratica del Laos 1
LV - Lettonia 1
MA - Marocco 1
MD - Moldavia 1
MY - Malesia 1
NZ - Nuova Zelanda 1
PE - Perù 1
RS - Serbia 1
TH - Thailandia 1
UZ - Uzbekistan 1
ZA - Sudafrica 1
Totale 10.990
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Città #
Woodbridge 982
Fairfield 959
Ann Arbor 748
Houston 613
Ashburn 545
Jacksonville 455
Seattle 403
Chandler 378
Dong Ket 372
Wilmington 351
Cambridge 335
Beijing 299
Nanjing 187
Hong Kong 171
Singapore 149
Boardman 145
Toronto 104
The Dalles 101
Princeton 89
Nanchang 76
Dublin 65
Ogden 59
New York 54
Helsinki 42
Centro 39
Milan 35
Los Angeles 30
London 28
Tianjin 28
Hebei 25
San Diego 25
Brussels 24
Kunming 24
Shenyang 24
Camerino 23
Hangzhou 23
Jiaxing 23
Oakland 18
Ottawa 17
Santa Clara 17
Changsha 16
Rome 15
San Francisco 15
Vienna 15
Verona 13
Auburn Hills 12
Des Moines 12
Potenza 12
Falkenstein 11
Jinan 11
Frankfurt am Main 10
Shanghai 10
Changchun 9
Faisalabad 9
Kocaeli 9
Lanzhou 9
Bologna 8
Guangzhou 8
Nam-gu 8
Norwalk 8
Bari 7
Corigliano d'Otranto 7
Hounslow 7
Kilburn 7
Pignola 7
Zhengzhou 7
Amsterdam 6
Naples 6
Ningbo 6
Pune 6
Redwood City 6
Salerno 6
Chiswick 5
Grottammare 5
Prescot 5
Southwark 5
Acton 4
Montenegro 4
Serra 4
Agropoli 3
Baltimore 3
Bishkek 3
Borås 3
Brno 3
Cancellara 3
Caserta 3
Central 3
Council Bluffs 3
Ferrara 3
Hanover 3
Indiana 3
Marsala 3
Napoli 3
Novo Hamburgo 3
Nuremberg 3
Porto Alegre 3
Reggio Emilia 3
San Giovanni in Persiceto 3
Sant Angelo 3
Shaoxing 3
Totale 8.478
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Nome #
Draft Genome Sequence of the Respiration-Competent Strain Lactobacillus casei N87 246
Metabolic profiling and stress response of anaerobic and respiratory cultures of Lactobacillus plantarum C17 grown in a chemically defined medium 216
Characterization of lactic acid bacteria isolated from sourdoughs for Cornetto, a traditional bread produced in Basilicata (Southern Italy) 215
Aerobic metabolism in the genus Lactobacillus: Impact on stress response and potential applications in the food industry 194
Technological and safety characterization of coagulase-negative staphylococci from traditionally fermented sausages of Basilicata region (Southern Italy) 194
Aeration and supplementation with heme and menaquinone affect survival to stresses and antioxidant capability of Lactobacillus casei strains 192
Factors affecting gene expression and activity of heme- and manganese-dependent catalases in Lactobacillus casei strains 191
A comparison of bioinformatic approaches for 16S rRNA gene profiling of food bacterial microbiota 190
Biochemical analysis of respiratory metabolism in the heterofermentative Lactobacillus spicheri and Lactobacillus reuteri 190
Evolution of microbial counts and chemical and physico-chemical parameters in high-moisture Mozzarella cheese during refrigerated storage 188
Assessment of Aerobic and Respiratory Growth in the Lactobacillus casei Group 187
Diversity of stress tolerance in Lactobacillus plantarum, Lactobacillus pentosus and Lactobacillus paraplantarum: a multivariate screening study 186
Diversity of stress responses in dairy thermophilic streptococci 185
Effect of inactivation of stress response regulators on the growth and survival of Streptococcus thermophilus Sfi39 182
Microbial changes of natural milk cultures for mozzarella cheese during repeated propagation cycles 174
Acid production, proteolysis, autolytic and inhibitory properties of lactic acid bacteria isolated from pasta-filata cheeses: a multivariate screening study. 174
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 170
Discrimination of commercial Caciocavallo cheeses on the basis of the diversity of lactic microflora and primary proteolysis 169
Effect of inactivation of ccpA and aerobic growth in Lactobacillus plantarum: A proteomic perspective 169
Molecular and technological characterization of lactic acid bacteria from traditional fermented sausages of Basilicata region (Southern Italy) 167
Rapid detection assay for oxygen consumption in the Lactobacillus casei group 167
Advancing integration of data on food microbiome studies: FoodMicrobionet 3.1, a major upgrade of the FoodMicrobionet database 165
Aerobic metabolism and oxidative stress tolerance in the Lactobacillus plantarum group 164
Evaluation of a differential medium for the preliminary identification of members of the Lactobacillus plantarum and Lactobacillus casei groups 160
Effect of respirative and catalase-positive Lactobacillus casei adjuncts on the production and quality of Cheddar-type cheese 159
Urease production by Streptococcus thermophilus 158
Protein fingerprinting may serve as a complementary tool for the phylogenetic classification of heterocystous (Nostoc, Anabaena, Cylindrospermum, Aulosira and Tolypothrix) Cyanobacteria. 155
Dynamics of bacterial communities and interaction networks in thawed fish fillets during chilled storage in air 154
Investigation of factors affecting aerobic and respiratory growth in the oxygen-tolerant strain Lactobacillus casei N87 153
Genotypic diversity of stress response in Lactobacillus plantarum, Lactobacillus paraplantarum and Lactobacillus pentosus 150
A comparison of fluorescent stains for the assessment of viability and metabolic activity of lactic acid bacteria. 148
Effect of Respiratory Growth on the Metabolite Production and Stress Robustness of Lactobacillus casei N87 Cultivated in Cheese Whey Permeate Medium 148
The microbiota of high-moisture mozzarella cheese produced with different acidification methods 147
A survey of non-starter lactic acid bacteria in traditional cheeses: Culture dependent identification and survival to simulated gastrointestinal transit 146
Aerobic and respirative growth of heterofermentative lactic acid bacteria: A screening study. 146
Tolerance of Lactobacillus casei, Lactobacillus paracasei and Lactobacillus rhamnosus strains to stress factors encountered in food processing and in the gastro-intestinal tract 142
Proteolysis in model sourdough fermentations 140
Functional properties of Lactobacillus plantarum strains: A multivariate screening study 138
Polymorphisms in stress response genes in Lactobacillus plantarum: implications for classification and heat stress response 137
Enzymatyc activities of lactic acid bacteria isolated from Cornetto di Matera sourdoughs 134
Starter cultures and preservation liquids modulate consumer liking and shelf life of mozzarella cheese 134
Viability staining and detection of metabolic activity of sourdough lactic acid bacteria under stress conditions 131
Polymorphism of the phosphoserine phosphatase gene in Streptococcus thermophilus and its potential use for typing and monitoring of population diversity 130
SDS-PAGE patterns of whole cell proteins of Streptococcus thermophilus: impact of strain, growth phase and adaptation and relationship with stress response 129
FoodMicrobionet: A database for the visualisation and exploration of food bacterial communities based on network analysis 122
Microbiological Stability and Overall Quality of Ready-To-Heat Meals Based on Traditional Recipes of the Basilicata Region 120
Inactivation of ccpA and aeration affect growth, metabolite production and stress tolerance in Lactobacillus plantarum WCFS1 119
Produzione di ureasi da Streptococcus thermophilus 118
Technological and safety characterization of coagulase-negative staphylococci from traditionally fermented sausages in Southern Italy. 115
Proteomics for the elucidation of oxidative stress response mechanism in Lactobacillus plantarum. 114
Structure of association networks in food bacterial communities 114
Characterization of lactic acid bacteria isolated from traditional fermented sausages produced in Basilicata (Southern Italy) 111
MORPHOLOGICAL, PHYSICO-CHEMICAL AND MOLECULAR INVESTIGATIONS ON TUBER BELLONAE FROM BASILICATA - ITALY 111
Analysis of rpoB polymorphism and PCR-based approaches for the identification of Leuconostoc mesenteroides at the species and subspecies level 108
Temperature and respiration affect the growth and stress resistance of Lactobacillus plantarum C17 106
Seconda segnalazione del Pachyphloeus prieguensis in Italia ed acquisizioni recenti sui funghi ipogei lucani e pugliesi 105
Aggiornamento delle conoscenze sui funghi ipogei lucani e pugliesi 105
Selection of mutants tolerant of oxidative stress from respiratory cultures of Lactobacillus plantarum C17 104
Comparison of different fluorescent staining for the assessment of physiological state of lactic acid bacteria 103
Effect of inactivation of ccpA on aerobic growth and stress resistance of Lactobacillus plantarum WCFS1 103
Tween 80 and respiratory growth affect metabolite production and membrane fatty acids in Lactobacillus casei N87 100
Modified chemically defined medium for enhanced respiratory growth of Lactobacillus casei and Lactobacillus plantarum groups 97
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 95
Influence of heat, acid and oxygen mild stress on the resistance to oxidative and thermal challenge of Lactobacillus rhamnosus 64 94
Caratterizzazione di batteri lattici isolati dal Canestrato di Moliterno IGP 94
Modelling the growth of Weissella cibaria as a function of fermentation conditions 93
Heterogeneity of growth response in Lactobacillus casei group 89
Genotypic and phenotypic diversity of stress tolerance in the Lactobacillus plantarum group 86
Adaptation to aerobic environment of Lactobacillus johnsonii/gasseri strains 86
Diversità delle proprietà fenotipiche, genotipiche, tecnologiche e nella risposta allo stress in Lactobacillus plantarum. 83
Selection of oxidative tolerant mutants from aerobic culture of Lactobacillus plantarum C17 78
Seconda segnalazione del Pachyphloeus prieguensis in Italia ed acquisizioni recenti sui funghi ipogei lucani e pugliesi 77
Impact of diet supplemented with microencapsulated condensed tannins on cow milk nutritional profile 75
Survey of antibiotic resistance traits in strains of Lactobacillus casei/paracasei/rhamnosus. 74
Valorization of cheese whey using microbial fermentations 66
Selezione di una coltura starter per la produzione di impasti freschi e congelati. 64
The microbiota of dairy milk: A review 63
Ottimizzazione di un substrato per la produzione di biomassa e di ureasi da Streptococcus thermophilus 58
Chemometric Approaches for Identity and Authenticity Testing, Quality Assurance and Process Control 55
Selection criteria of lactic acid bacteria to be used as starter for sweet and salty leavened baked products 51
Theoretical insight into the heat shock response (HSR) regulation in Lactobacillus casei and L. rhamnosus 47
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 47
Metataxonomic and metagenomic approaches for the study of undefined strain starters for cheese manufacture 46
Draft genome sequence of Clostridium sporogenes strain UC9000 isolated from raw milk 46
The Effect of Respiration, pH, and Citrate Co-Metabolism on the Growth, Metabolite Production and Enzymatic Activities of Leuconostoc mesenteroides subsp. cremoris E30 45
A review of methods for the inference and experimental confirmation of microbial association networks in cheese 44
FoodMicrobionet v4: A large, integrated, open and transparent database for food bacterial communities 42
Impact of aerobic and respirative life-style on Lactobacillus casei N87 proteome 36
Selection of Lactiplantibacillus Strains for the Production of Fermented Table Olives. 35
Misure di controllo dei microrganismi negli alimenti 34
Growth fitness, heme uptake and genomic variants in mutants of oxygen-tolerant Lacticaseibacillus casei and Lactiplantibacillus plantarum strains 32
Effect of oil-born yeasts on the quality of extra-virgin olive oils of Basilicata region 29
The Production of γ-Aminobutyric Acid from Free and Immobilized Cells of Levilactobacillus brevis Cultivated in Anaerobic and Aerobic Conditions 28
Selection of Non-SaccharomycesWine Yeasts for the Production of Leavened Doughs 25
Probiotics in dairy products: microencapsulation and delivery 24
Metataxonomic insights in the distribution of Lactobacillaceae in foods and food environments 21
Starter Cultures for the Production of Fermented Table Olives: Current Status and Future Perspectives 10
Totale 11.261
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Categoria #
all - tutte 50.626
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 50.626
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020490 0 0 0 0 0 0 0 0 0 154 299 37
2020/20212.229 141 200 141 186 87 155 276 148 75 215 178 427
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
2024/20251.012 47 40 228 82 68 75 160 138 162 12 0 0
Totale 11.261