IRIS
ZOTTA, TERESA
 Distribuzione geografica
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Continente #
NA - Nord America 7.246
EU - Europa 1.741
AS - Asia 1.520
SA - Sud America 20
AF - Africa 6
Continente sconosciuto - Info sul continente non disponibili 5
OC - Oceania 3
Totale 10.541
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Nazione #
US - Stati Uniti d'America 7.117
CN - Cina 826
UA - Ucraina 500
VN - Vietnam 373
IT - Italia 362
DE - Germania 194
SG - Singapore 184
GB - Regno Unito 166
SE - Svezia 153
CA - Canada 123
FI - Finlandia 99
FR - Francia 90
IE - Irlanda 70
HK - Hong Kong 47
KR - Corea 30
RU - Federazione Russa 24
BE - Belgio 23
TR - Turchia 17
AT - Austria 15
BR - Brasile 15
NL - Olanda 12
PK - Pakistan 10
IN - India 9
PT - Portogallo 6
EU - Europa 5
JP - Giappone 5
PL - Polonia 5
CH - Svizzera 4
CZ - Repubblica Ceca 4
DZ - Algeria 3
IR - Iran 3
KG - Kirghizistan 3
MX - Messico 3
RO - Romania 3
AU - Australia 2
BO - Bolivia 2
EE - Estonia 2
ES - Italia 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
HU - Ungheria 1
ID - Indonesia 1
IL - Israele 1
JM - Giamaica 1
KZ - Kazakistan 1
LA - Repubblica Popolare Democratica del Laos 1
LT - Lituania 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 10.541
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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
Singapore 148
Boardman 145
Toronto 104
Princeton 89
Nanchang 76
Dublin 65
Ogden 59
New York 54
Hong Kong 42
Centro 39
Helsinki 38
Milan 33
Los Angeles 30
Tianjin 28
London 27
Hebei 25
San Diego 25
Kunming 24
Shenyang 24
Brussels 23
Jiaxing 23
Hangzhou 21
Oakland 18
Santa Clara 17
Changsha 16
Ottawa 16
San Francisco 15
Vienna 15
Verona 13
Auburn Hills 12
Des Moines 12
Potenza 12
Jinan 11
Shanghai 10
Changchun 9
Faisalabad 9
Kocaeli 9
Lanzhou 9
Bologna 8
Camerino 8
Nam-gu 8
Norwalk 8
Bari 7
Corigliano d'Otranto 7
Frankfurt am Main 7
Hounslow 7
Kilburn 7
Pignola 7
Zhengzhou 7
Guangzhou 6
Naples 6
Ningbo 6
Pune 6
Redwood City 6
Salerno 6
Amsterdam 5
Chiswick 5
Grottammare 5
Prescot 5
Southwark 5
Acton 4
Montenegro 4
Rome 4
Serra 4
Agropoli 3
Baltimore 3
Bishkek 3
Borås 3
Brno 3
Cancellara 3
Caserta 3
Central 3
Ferrara 3
Hanover 3
Indiana 3
Marsala 3
Napoli 3
Novo Hamburgo 3
Porto Alegre 3
Reggio Emilia 3
San Giovanni in Persiceto 3
Sant Angelo 3
São Paulo 3
Sétif 3
Tappahannock 3
Tijuana 3
Tokyo 3
Totale 8.199
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Nome #
Draft Genome Sequence of the Respiration-Competent Strain Lactobacillus casei N87 242
Characterization of lactic acid bacteria isolated from sourdoughs for Cornetto, a traditional bread produced in Basilicata (Southern Italy) 214
Metabolic profiling and stress response of anaerobic and respiratory cultures of Lactobacillus plantarum C17 grown in a chemically defined medium 212
Aerobic metabolism in the genus Lactobacillus: Impact on stress response and potential applications in the food industry 191
Aeration and supplementation with heme and menaquinone affect survival to stresses and antioxidant capability of Lactobacillus casei strains 189
Technological and safety characterization of coagulase-negative staphylococci from traditionally fermented sausages of Basilicata region (Southern Italy) 189
A comparison of bioinformatic approaches for 16S rRNA gene profiling of food bacterial microbiota 187
Factors affecting gene expression and activity of heme- and manganese-dependent catalases in Lactobacillus casei strains 185
Biochemical analysis of respiratory metabolism in the heterofermentative Lactobacillus spicheri and Lactobacillus reuteri 185
Assessment of Aerobic and Respiratory Growth in the Lactobacillus casei Group 183
Diversity of stress responses in dairy thermophilic streptococci 182
Evolution of microbial counts and chemical and physico-chemical parameters in high-moisture Mozzarella cheese during refrigerated storage 181
Diversity of stress tolerance in Lactobacillus plantarum, Lactobacillus pentosus and Lactobacillus paraplantarum: a multivariate screening study 180
Effect of inactivation of stress response regulators on the growth and survival of Streptococcus thermophilus Sfi39 176
Acid production, proteolysis, autolytic and inhibitory properties of lactic acid bacteria isolated from pasta-filata cheeses: a multivariate screening study. 172
Microbial changes of natural milk cultures for mozzarella cheese during repeated propagation cycles 171
Discrimination of commercial Caciocavallo cheeses on the basis of the diversity of lactic microflora and primary proteolysis 166
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 165
Rapid detection assay for oxygen consumption in the Lactobacillus casei group 165
Effect of inactivation of ccpA and aerobic growth in Lactobacillus plantarum: A proteomic perspective 164
Advancing integration of data on food microbiome studies: FoodMicrobionet 3.1, a major upgrade of the FoodMicrobionet database 163
Molecular and technological characterization of lactic acid bacteria from traditional fermented sausages of Basilicata region (Southern Italy) 162
Aerobic metabolism and oxidative stress tolerance in the Lactobacillus plantarum group 161
Evaluation of a differential medium for the preliminary identification of members of the Lactobacillus plantarum and Lactobacillus casei groups 155
Effect of respirative and catalase-positive Lactobacillus casei adjuncts on the production and quality of Cheddar-type cheese 155
Urease production by Streptococcus thermophilus 154
Dynamics of bacterial communities and interaction networks in thawed fish fillets during chilled storage in air 152
Investigation of factors affecting aerobic and respiratory growth in the oxygen-tolerant strain Lactobacillus casei N87 150
Protein fingerprinting may serve as a complementary tool for the phylogenetic classification of heterocystous (Nostoc, Anabaena, Cylindrospermum, Aulosira and Tolypothrix) Cyanobacteria. 149
Genotypic diversity of stress response in Lactobacillus plantarum, Lactobacillus paraplantarum and Lactobacillus pentosus 145
A comparison of fluorescent stains for the assessment of viability and metabolic activity of lactic acid bacteria. 144
The microbiota of high-moisture mozzarella cheese produced with different acidification methods 143
Effect of Respiratory Growth on the Metabolite Production and Stress Robustness of Lactobacillus casei N87 Cultivated in Cheese Whey Permeate Medium 142
A survey of non-starter lactic acid bacteria in traditional cheeses: Culture dependent identification and survival to simulated gastrointestinal transit 141
Aerobic and respirative growth of heterofermentative lactic acid bacteria: A screening study. 140
Tolerance of Lactobacillus casei, Lactobacillus paracasei and Lactobacillus rhamnosus strains to stress factors encountered in food processing and in the gastro-intestinal tract 139
Proteolysis in model sourdough fermentations 134
Functional properties of Lactobacillus plantarum strains: A multivariate screening study 133
Enzymatyc activities of lactic acid bacteria isolated from Cornetto di Matera sourdoughs 129
Polymorphisms in stress response genes in Lactobacillus plantarum: implications for classification and heat stress response 129
Viability staining and detection of metabolic activity of sourdough lactic acid bacteria under stress conditions 129
Starter cultures and preservation liquids modulate consumer liking and shelf life of mozzarella cheese 129
SDS-PAGE patterns of whole cell proteins of Streptococcus thermophilus: impact of strain, growth phase and adaptation and relationship with stress response 126
Polymorphism of the phosphoserine phosphatase gene in Streptococcus thermophilus and its potential use for typing and monitoring of population diversity 126
FoodMicrobionet: A database for the visualisation and exploration of food bacterial communities based on network analysis 120
Inactivation of ccpA and aeration affect growth, metabolite production and stress tolerance in Lactobacillus plantarum WCFS1 116
Microbiological Stability and Overall Quality of Ready-To-Heat Meals Based on Traditional Recipes of the Basilicata Region 115
Technological and safety characterization of coagulase-negative staphylococci from traditionally fermented sausages in Southern Italy. 111
Produzione di ureasi da Streptococcus thermophilus 111
Structure of association networks in food bacterial communities 111
Proteomics for the elucidation of oxidative stress response mechanism in Lactobacillus plantarum. 109
Characterization of lactic acid bacteria isolated from traditional fermented sausages produced in Basilicata (Southern Italy) 108
MORPHOLOGICAL, PHYSICO-CHEMICAL AND MOLECULAR INVESTIGATIONS ON TUBER BELLONAE FROM BASILICATA - ITALY 106
Analysis of rpoB polymorphism and PCR-based approaches for the identification of Leuconostoc mesenteroides at the species and subspecies level 103
Temperature and respiration affect the growth and stress resistance of Lactobacillus plantarum C17 102
Aggiornamento delle conoscenze sui funghi ipogei lucani e pugliesi 100
Selection of mutants tolerant of oxidative stress from respiratory cultures of Lactobacillus plantarum C17 100
Seconda segnalazione del Pachyphloeus prieguensis in Italia ed acquisizioni recenti sui funghi ipogei lucani e pugliesi 99
Effect of inactivation of ccpA on aerobic growth and stress resistance of Lactobacillus plantarum WCFS1 98
Comparison of different fluorescent staining for the assessment of physiological state of lactic acid bacteria 97
Tween 80 and respiratory growth affect metabolite production and membrane fatty acids in Lactobacillus casei N87 96
Modified chemically defined medium for enhanced respiratory growth of Lactobacillus casei and Lactobacillus plantarum groups 92
Caratterizzazione di batteri lattici isolati dal Canestrato di Moliterno IGP 91
Influence of heat, acid and oxygen mild stress on the resistance to oxidative and thermal challenge of Lactobacillus rhamnosus 64 90
Modelling the growth of Weissella cibaria as a function of fermentation conditions 89
Heterogeneity of growth response in Lactobacillus casei group 87
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 84
Adaptation to aerobic environment of Lactobacillus johnsonii/gasseri strains 83
Genotypic and phenotypic diversity of stress tolerance in the Lactobacillus plantarum group 82
Diversità delle proprietà fenotipiche, genotipiche, tecnologiche e nella risposta allo stress in Lactobacillus plantarum. 79
Selection of oxidative tolerant mutants from aerobic culture of Lactobacillus plantarum C17 74
Survey of antibiotic resistance traits in strains of Lactobacillus casei/paracasei/rhamnosus. 72
Seconda segnalazione del Pachyphloeus prieguensis in Italia ed acquisizioni recenti sui funghi ipogei lucani e pugliesi 71
Impact of diet supplemented with microencapsulated condensed tannins on cow milk nutritional profile 63
Selezione di una coltura starter per la produzione di impasti freschi e congelati. 60
Ottimizzazione di un substrato per la produzione di biomassa e di ureasi da Streptococcus thermophilus 56
Valorization of cheese whey using microbial fermentations 56
The microbiota of dairy milk: A review 55
Chemometric Approaches for Identity and Authenticity Testing, Quality Assurance and Process Control 53
Theoretical insight into the heat shock response (HSR) regulation in Lactobacillus casei and L. rhamnosus 45
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 43
Selection criteria of lactic acid bacteria to be used as starter for sweet and salty leavened baked products 42
Draft genome sequence of Clostridium sporogenes strain UC9000 isolated from raw milk 42
Metataxonomic and metagenomic approaches for the study of undefined strain starters for cheese manufacture 40
The Effect of Respiration, pH, and Citrate Co-Metabolism on the Growth, Metabolite Production and Enzymatic Activities of Leuconostoc mesenteroides subsp. cremoris E30 40
FoodMicrobionet v4: A large, integrated, open and transparent database for food bacterial communities 37
A review of methods for the inference and experimental confirmation of microbial association networks in cheese 35
Selection of Lactiplantibacillus Strains for the Production of Fermented Table Olives. 32
Impact of aerobic and respirative life-style on Lactobacillus casei N87 proteome 32
Growth fitness, heme uptake and genomic variants in mutants of oxygen-tolerant Lacticaseibacillus casei and Lactiplantibacillus plantarum strains 29
Misure di controllo dei microrganismi negli alimenti 27
Effect of oil-born yeasts on the quality of extra-virgin olive oils of Basilicata region 22
The Production of γ-Aminobutyric Acid from Free and Immobilized Cells of Levilactobacillus brevis Cultivated in Anaerobic and Aerobic Conditions 21
Metataxonomic insights in the distribution of Lactobacillaceae in foods and food environments 17
Selection of Non-SaccharomycesWine Yeasts for the Production of Leavened Doughs 16
Totale 10.788
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Categoria #
all - tutte 47.127
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 47.127
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20201.214 0 0 0 0 0 186 164 214 160 154 299 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
2024/2025539 47 40 228 82 68 74 0 0 0 0 0 0
Totale 10.788