IRIS
ZOTTA, TERESA
 Distribuzione geografica
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Continente #
NA - Nord America 10.767
AS - Asia 2.755
EU - Europa 2.537
SA - Sud America 282
Continente sconosciuto - Info sul continente non disponibili 280
AF - Africa 49
OC - Oceania 4
Totale 16.674
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Nazione #
US - Stati Uniti d'America 10.547
CN - Cina 1.175
SG - Singapore 571
VN - Vietnam 514
UA - Ucraina 505
IT - Italia 499
DE - Germania 265
HK - Hong Kong 242
RU - Federazione Russa 235
GB - Regno Unito 226
BR - Brasile 216
FR - Francia 216
SE - Svezia 175
CA - Canada 163
FI - Finlandia 128
IE - Irlanda 72
IN - India 46
NL - Olanda 42
KR - Corea 36
MX - Messico 32
PL - Polonia 32
AR - Argentina 28
ES - Italia 28
TR - Turchia 28
BE - Belgio 26
AT - Austria 22
BD - Bangladesh 20
JP - Giappone 19
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
IR - Iran 5
JM - Giamaica 5
PE - Perù 5
SV - El Salvador 5
AL - Albania 4
BA - Bosnia-Erzegovina 4
BO - Bolivia 4
CZ - Repubblica Ceca 4
KE - Kenya 4
RO - Romania 4
SA - Arabia Saudita 4
VE - Venezuela 4
IL - Israele 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
SC - Seychelles 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
PR - Porto Rico 2
PY - Paraguay 2
SK - Slovacchia (Repubblica Slovacca) 2
SN - Senegal 2
TT - Trinidad e Tobago 2
TW - Taiwan 2
UY - Uruguay 2
BH - Bahrain 1
BS - Bahamas 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
Totale 16.390
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Città #
Ashburn 1.007
Woodbridge 982
Fairfield 960
Ann Arbor 748
Houston 617
San Jose 535
Beijing 495
Jacksonville 456
Seattle 410
Chandler 378
Dong Ket 372
Wilmington 365
Cambridge 335
Dallas 286
Council Bluffs 271
Singapore 270
Chicago 234
Hong Kong 231
Los Angeles 198
Nanjing 188
Boardman 150
New York 118
Toronto 113
The Dalles 104
Salt Lake City 98
Kent 94
Princeton 89
Lauterbourg 88
Nanchang 76
Santa Clara 68
Dublin 67
Moscow 63
Helsinki 61
Ogden 59
Ho Chi Minh City 53
Tampa 48
Orem 47
Buffalo 44
Elk Grove Village 43
London 41
Centro 39
Milan 38
Hanoi 30
Tianjin 28
Denver 27
Sterling 27
San Diego 26
Hebei 25
Rome 25
San Francisco 25
Shenyang 25
Brussels 24
Hangzhou 24
Kunming 24
Munich 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
Atlanta 16
Changsha 16
Shanghai 16
Montreal 15
Tokyo 15
Phoenix 14
Potenza 14
Boston 13
Manchester 13
Poplar 13
Verona 13
Auburn Hills 12
Des Moines 12
Detroit 12
Falkenstein 12
Mexico City 12
Bari 11
Guangzhou 11
Jinan 11
Kansas City 11
Nuremberg 11
Bologna 10
Johannesburg 10
Miami 10
Ankara 9
Changchun 9
Faisalabad 9
Kocaeli 9
Lanzhou 9
Mumbai 9
Belo Horizonte 8
Totale 11.926
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Nome #
Selection criteria of lactic acid bacteria to be used as starter for sweet and salty leavened baked products 896
Draft Genome Sequence of the Respiration-Competent Strain Lactobacillus casei N87 296
Metabolic profiling and stress response of anaerobic and respiratory cultures of Lactobacillus plantarum C17 grown in a chemically defined medium 262
Characterization of lactic acid bacteria isolated from sourdoughs for Cornetto, a traditional bread produced in Basilicata (Southern Italy) 259
Aerobic metabolism in the genus Lactobacillus: Impact on stress response and potential applications in the food industry 259
Biochemical analysis of respiratory metabolism in the heterofermentative Lactobacillus spicheri and Lactobacillus reuteri 252
Aeration and supplementation with heme and menaquinone affect survival to stresses and antioxidant capability of Lactobacillus casei strains 250
Factors affecting gene expression and activity of heme- and manganese-dependent catalases in Lactobacillus casei strains 245
A comparison of bioinformatic approaches for 16S rRNA gene profiling of food bacterial microbiota 238
Advancing integration of data on food microbiome studies: FoodMicrobionet 3.1, a major upgrade of the FoodMicrobionet database 232
Diversity of stress tolerance in Lactobacillus plantarum, Lactobacillus pentosus and Lactobacillus paraplantarum: a multivariate screening study 231
Assessment of Aerobic and Respiratory Growth in the Lactobacillus casei Group 230
Evolution of microbial counts and chemical and physico-chemical parameters in high-moisture Mozzarella cheese during refrigerated storage 229
Aerobic metabolism and oxidative stress tolerance in the Lactobacillus plantarum group 222
Effect of inactivation of stress response regulators on the growth and survival of Streptococcus thermophilus Sfi39 221
Technological and safety characterization of coagulase-negative staphylococci from traditionally fermented sausages of Basilicata region (Southern Italy) 221
A comparison of fluorescent stains for the assessment of viability and metabolic activity of lactic acid bacteria. 219
Effect of inactivation of ccpA and aerobic growth in Lactobacillus plantarum: A proteomic perspective 219
Acid production, proteolysis, autolytic and inhibitory properties of lactic acid bacteria isolated from pasta-filata cheeses: a multivariate screening study. 214
Rapid detection assay for oxygen consumption in the Lactobacillus casei group 211
Diversity of stress responses in dairy thermophilic streptococci 208
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 208
Evaluation of a differential medium for the preliminary identification of members of the Lactobacillus plantarum and Lactobacillus casei groups 207
Microbial changes of natural milk cultures for mozzarella cheese during repeated propagation cycles 207
Aerobic and respirative growth of heterofermentative lactic acid bacteria: A screening study. 207
Dynamics of bacterial communities and interaction networks in thawed fish fillets during chilled storage in air 203
Effect of Respiratory Growth on the Metabolite Production and Stress Robustness of Lactobacillus casei N87 Cultivated in Cheese Whey Permeate Medium 203
Molecular and technological characterization of lactic acid bacteria from traditional fermented sausages of Basilicata region (Southern Italy) 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 201
Inactivation of ccpA and aeration affect growth, metabolite production and stress tolerance in Lactobacillus plantarum WCFS1 200
Genotypic diversity of stress response in Lactobacillus plantarum, Lactobacillus paraplantarum and Lactobacillus pentosus 200
A survey of non-starter lactic acid bacteria in traditional cheeses: Culture dependent identification and survival to simulated gastrointestinal transit 197
Effect of respirative and catalase-positive Lactobacillus casei adjuncts on the production and quality of Cheddar-type cheese 196
Discrimination of commercial Caciocavallo cheeses on the basis of the diversity of lactic microflora and primary proteolysis 194
Urease production by Streptococcus thermophilus 191
Viability staining and detection of metabolic activity of sourdough lactic acid bacteria under stress conditions 190
Protein fingerprinting may serve as a complementary tool for the phylogenetic classification of heterocystous (Nostoc, Anabaena, Cylindrospermum, Aulosira and Tolypothrix) Cyanobacteria. 187
Proteolysis in model sourdough fermentations 187
The microbiota of high-moisture mozzarella cheese produced with different acidification methods 187
Investigation of factors affecting aerobic and respiratory growth in the oxygen-tolerant strain Lactobacillus casei N87 185
Temperature and respiration affect the growth and stress resistance of Lactobacillus plantarum C17 176
Tolerance of Lactobacillus casei, Lactobacillus paracasei and Lactobacillus rhamnosus strains to stress factors encountered in food processing and in the gastro-intestinal tract 176
Aggiornamento delle conoscenze sui funghi ipogei lucani e pugliesi 175
MORPHOLOGICAL, PHYSICO-CHEMICAL AND MOLECULAR INVESTIGATIONS ON TUBER BELLONAE FROM BASILICATA - ITALY 174
SDS-PAGE patterns of whole cell proteins of Streptococcus thermophilus: impact of strain, growth phase and adaptation and relationship with stress response 172
Polymorphisms in stress response genes in Lactobacillus plantarum: implications for classification and heat stress response 170
Functional properties of Lactobacillus plantarum strains: A multivariate screening study 170
Analysis of rpoB polymorphism and PCR-based approaches for the identification of Leuconostoc mesenteroides at the species and subspecies level 170
Microbiological Stability and Overall Quality of Ready-To-Heat Meals Based on Traditional Recipes of the Basilicata Region 169
Characterization of lactic acid bacteria isolated from traditional fermented sausages produced in Basilicata (Southern Italy) 164
Starter cultures and preservation liquids modulate consumer liking and shelf life of mozzarella cheese 164
Enzymatyc activities of lactic acid bacteria isolated from Cornetto di Matera sourdoughs 163
Technological and safety characterization of coagulase-negative staphylococci from traditionally fermented sausages in Southern Italy. 161
Polymorphism of the phosphoserine phosphatase gene in Streptococcus thermophilus and its potential use for typing and monitoring of population diversity 161
Modelling the growth of Weissella cibaria as a function of fermentation conditions 156
Produzione di ureasi da Streptococcus thermophilus 152
Caratterizzazione di batteri lattici isolati dal Canestrato di Moliterno IGP 150
FoodMicrobionet: A database for the visualisation and exploration of food bacterial communities based on network analysis 150
Comparison of different fluorescent staining for the assessment of physiological state of lactic acid bacteria 149
Influence of heat, acid and oxygen mild stress on the resistance to oxidative and thermal challenge of Lactobacillus rhamnosus 64 147
Proteomics for the elucidation of oxidative stress response mechanism in Lactobacillus plantarum. 146
Heterogeneity of growth response in Lactobacillus casei group 146
Impact of diet supplemented with microencapsulated condensed tannins on cow milk nutritional profile 144
Seconda segnalazione del Pachyphloeus prieguensis in Italia ed acquisizioni recenti sui funghi ipogei lucani e pugliesi 143
Structure of association networks in food bacterial communities 142
Selection of mutants tolerant of oxidative stress from respiratory cultures of Lactobacillus plantarum C17 139
Tween 80 and respiratory growth affect metabolite production and membrane fatty acids in Lactobacillus casei N87 137
Metataxonomic insights in the distribution of Lactobacillaceae in foods and food environments 136
Diversità delle proprietà fenotipiche, genotipiche, tecnologiche e nella risposta allo stress in Lactobacillus plantarum. 135
Effect of inactivation of ccpA on aerobic growth and stress resistance of Lactobacillus plantarum WCFS1 129
Starter Cultures: General Aspects 129
Genotypic and phenotypic diversity of stress tolerance in the Lactobacillus plantarum group 128
Modified chemically defined medium for enhanced respiratory growth of Lactobacillus casei and Lactobacillus plantarum groups 124
Adaptation to aerobic environment of Lactobacillus johnsonii/gasseri strains 123
The microbiota of dairy milk: A review 117
Seconda segnalazione del Pachyphloeus prieguensis in Italia ed acquisizioni recenti sui funghi ipogei lucani e pugliesi 116
Selection of oxidative tolerant mutants from aerobic culture of Lactobacillus plantarum C17 113
Valorization of cheese whey using microbial fermentations 112
The Effect of Respiration, pH, and Citrate Co-Metabolism on the Growth, Metabolite Production and Enzymatic Activities of Leuconostoc mesenteroides subsp. cremoris E30 105
A review of methods for the inference and experimental confirmation of microbial association networks in cheese 104
Growth fitness, heme uptake and genomic variants in mutants of oxygen-tolerant Lacticaseibacillus casei and Lactiplantibacillus plantarum strains 103
Selection of Lactiplantibacillus Strains for the Production of Fermented Table Olives. 99
The Production of γ-Aminobutyric Acid from Free and Immobilized Cells of Levilactobacillus brevis Cultivated in Anaerobic and Aerobic Conditions 99
Starter Cultures for the Production of Fermented Table Olives: Current Status and Future Perspectives 97
Survey of antibiotic resistance traits in strains of Lactobacillus casei/paracasei/rhamnosus. 96
Chemometric Approaches for Identity and Authenticity Testing, Quality Assurance and Process Control 94
Effect of oil-born yeasts on the quality of extra-virgin olive oils of Basilicata region 92
Selezione di una coltura starter per la produzione di impasti freschi e congelati. 87
Ottimizzazione di un substrato per la produzione di biomassa e di ureasi da Streptococcus thermophilus 82
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 75
Impact of aerobic and respirative life-style on Lactobacillus casei N87 proteome 74
FoodMicrobionet v4: A large, integrated, open and transparent database for food bacterial communities 71
Metataxonomic and metagenomic approaches for the study of undefined strain starters for cheese manufacture 71
Theoretical insight into the heat shock response (HSR) regulation in Lactobacillus casei and L. rhamnosus 69
Draft genome sequence of Clostridium sporogenes strain UC9000 isolated from raw milk 68
Misure di controllo dei microrganismi negli alimenti 66
Selection of Non-SaccharomycesWine Yeasts for the Production of Leavened Doughs 64
Probiotics in dairy products: microencapsulation and delivery 52
Standardizing microbiome research: interlaboratory validation of SOPs for sample preparation and DNA extraction from food and environmental ecosystems 13
Totale 16.674
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Categoria #
all - tutte 73.185
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 73.185
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022699 0 0 122 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
2026/2027373 87 195 91 0 0 0 0 0 0 0 0 0
Totale 16.674