IRIS
ZOTTA, TERESA
 Distribuzione geografica
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Continente #
NA - Nord America 10.075
AS - Asia 2.690
EU - Europa 2.495
SA - Sud America 275
AF - Africa 46
Continente sconosciuto - Info sul continente non disponibili 5
OC - Oceania 4
Totale 15.590
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Nazione #
US - Stati Uniti d'America 9.877
CN - Cina 1.150
SG - Singapore 553
VN - Vietnam 513
UA - Ucraina 505
IT - Italia 474
DE - Germania 265
RU - Federazione Russa 235
HK - Hong Kong 232
GB - Regno Unito 224
FR - Francia 214
BR - Brasile 213
SE - Svezia 175
CA - Canada 155
FI - Finlandia 128
IE - Irlanda 72
IN - India 46
NL - Olanda 42
KR - Corea 34
PL - Polonia 32
MX - Messico 31
TR - Turchia 28
AR - Argentina 26
BE - Belgio 26
ES - Italia 25
AT - Austria 22
JP - Giappone 17
ZA - Sudafrica 16
BD - Bangladesh 15
PK - Pakistan 15
IQ - Iraq 14
AE - Emirati Arabi Uniti 11
CO - Colombia 11
ID - Indonesia 11
MA - Marocco 9
DZ - Algeria 7
HU - Ungheria 7
MY - Malesia 7
PT - Portogallo 7
UZ - Uzbekistan 7
CH - Svizzera 6
EC - Ecuador 6
LT - Lituania 6
EU - Europa 5
PE - Perù 5
BO - Bolivia 4
CZ - Repubblica Ceca 4
IR - Iran 4
KE - Kenya 4
RO - Romania 4
SA - Arabia Saudita 4
VE - Venezuela 4
AL - Albania 3
IL - Israele 3
JO - Giordania 3
KG - Kirghizistan 3
KZ - Kazakistan 3
NP - Nepal 3
PA - Panama 3
PH - Filippine 3
RS - Serbia 3
AU - Australia 2
AZ - Azerbaigian 2
BA - Bosnia-Erzegovina 2
BG - Bulgaria 2
CL - Cile 2
EE - Estonia 2
JM - Giamaica 2
LB - Libano 2
LU - Lussemburgo 2
MD - Moldavia 2
PY - Paraguay 2
SK - Slovacchia (Repubblica Slovacca) 2
SN - Senegal 2
TT - Trinidad e Tobago 2
TW - Taiwan 2
UY - Uruguay 2
BB - Barbados 1
BH - Bahrain 1
BW - Botswana 1
BY - Bielorussia 1
CG - Congo 1
CR - Costa Rica 1
EG - Egitto 1
ET - Etiopia 1
GA - Gabon 1
GT - Guatemala 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
OM - Oman 1
PF - Polinesia Francese 1
PS - Palestinian Territory 1
RW - Ruanda 1
TH - Thailandia 1
TN - Tunisia 1
Totale 15.589
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Città #
Woodbridge 982
Fairfield 959
Ashburn 937
Ann Arbor 748
Houston 616
Beijing 482
Jacksonville 455
San Jose 418
Seattle 409
Chandler 378
Dong Ket 372
Wilmington 363
Cambridge 335
Dallas 273
Singapore 258
Chicago 230
Hong Kong 222
Nanjing 188
Los Angeles 184
Boardman 150
Toronto 113
The Dalles 104
New York 103
Salt Lake City 97
Kent 94
Princeton 89
Lauterbourg 88
Nanchang 76
Dublin 67
Moscow 63
Helsinki 61
Ogden 59
Ho Chi Minh City 53
Tampa 48
Orem 46
Elk Grove Village 42
Buffalo 41
Council Bluffs 40
London 40
Santa Clara 40
Centro 39
Milan 36
Hanoi 30
Tianjin 28
Sterling 27
San Diego 26
Hebei 25
Shenyang 25
Brussels 24
Hangzhou 24
Kunming 24
Munich 24
Warsaw 24
Camerino 23
Jiaxing 23
Rome 23
Stockholm 23
São Paulo 23
Amsterdam 22
Denver 22
Frankfurt am Main 22
Lancaster 22
San Francisco 22
Brooklyn 19
Oakland 18
Chennai 17
Dulles 17
Ottawa 17
Vienna 17
Changsha 16
Atlanta 15
Potenza 14
Manchester 13
Poplar 13
Tokyo 13
Verona 13
Auburn Hills 12
Boston 12
Des Moines 12
Detroit 12
Falkenstein 12
Montreal 12
Shanghai 12
Bari 11
Guangzhou 11
Jinan 11
Mexico City 11
Nuremberg 11
Phoenix 11
Johannesburg 10
Kansas City 10
Ankara 9
Bologna 9
Changchun 9
Faisalabad 9
Kocaeli 9
Lanzhou 9
Mumbai 9
Belo Horizonte 8
Miami 8
Totale 11.355
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Nome #
Selection criteria of lactic acid bacteria to be used as starter for sweet and salty leavened baked products 882
Draft Genome Sequence of the Respiration-Competent Strain Lactobacillus casei N87 292
Metabolic profiling and stress response of anaerobic and respiratory cultures of Lactobacillus plantarum C17 grown in a chemically defined medium 255
Characterization of lactic acid bacteria isolated from sourdoughs for Cornetto, a traditional bread produced in Basilicata (Southern Italy) 250
Aerobic metabolism in the genus Lactobacillus: Impact on stress response and potential applications in the food industry 249
Aeration and supplementation with heme and menaquinone affect survival to stresses and antioxidant capability of Lactobacillus casei strains 247
Biochemical analysis of respiratory metabolism in the heterofermentative Lactobacillus spicheri and Lactobacillus reuteri 241
Factors affecting gene expression and activity of heme- and manganese-dependent catalases in Lactobacillus casei strains 239
A comparison of bioinformatic approaches for 16S rRNA gene profiling of food bacterial microbiota 229
Advancing integration of data on food microbiome studies: FoodMicrobionet 3.1, a major upgrade of the FoodMicrobionet database 224
Assessment of Aerobic and Respiratory Growth in the Lactobacillus casei Group 223
Evolution of microbial counts and chemical and physico-chemical parameters in high-moisture Mozzarella cheese during refrigerated storage 222
Diversity of stress tolerance in Lactobacillus plantarum, Lactobacillus pentosus and Lactobacillus paraplantarum: a multivariate screening study 215
Technological and safety characterization of coagulase-negative staphylococci from traditionally fermented sausages of Basilicata region (Southern Italy) 215
Aerobic metabolism and oxidative stress tolerance in the Lactobacillus plantarum group 214
Effect of inactivation of ccpA and aerobic growth in Lactobacillus plantarum: A proteomic perspective 213
Effect of inactivation of stress response regulators on the growth and survival of Streptococcus thermophilus Sfi39 211
Acid production, proteolysis, autolytic and inhibitory properties of lactic acid bacteria isolated from pasta-filata cheeses: a multivariate screening study. 211
A comparison of fluorescent stains for the assessment of viability and metabolic activity of lactic acid bacteria. 208
Diversity of stress responses in dairy thermophilic streptococci 207
Rapid detection assay for oxygen consumption in the Lactobacillus casei group 201
Aerobic and respirative growth of heterofermentative lactic acid bacteria: A screening study. 201
Microbial changes of natural milk cultures for mozzarella cheese during repeated propagation cycles 200
Effect of Respiratory Growth on the Metabolite Production and Stress Robustness of Lactobacillus casei N87 Cultivated in Cheese Whey Permeate Medium 197
Evaluation of a differential medium for the preliminary identification of members of the Lactobacillus plantarum and Lactobacillus casei groups 195
Dynamics of bacterial communities and interaction networks in thawed fish fillets during chilled storage in air 195
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 193
A survey of non-starter lactic acid bacteria in traditional cheeses: Culture dependent identification and survival to simulated gastrointestinal transit 193
Effect of respirative and catalase-positive Lactobacillus casei adjuncts on the production and quality of Cheddar-type cheese 193
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 193
Molecular and technological characterization of lactic acid bacteria from traditional fermented sausages of Basilicata region (Southern Italy) 191
Discrimination of commercial Caciocavallo cheeses on the basis of the diversity of lactic microflora and primary proteolysis 191
Genotypic diversity of stress response in Lactobacillus plantarum, Lactobacillus paraplantarum and Lactobacillus pentosus 190
Inactivation of ccpA and aeration affect growth, metabolite production and stress tolerance in Lactobacillus plantarum WCFS1 185
Viability staining and detection of metabolic activity of sourdough lactic acid bacteria under stress conditions 185
Urease production by Streptococcus thermophilus 183
Investigation of factors affecting aerobic and respiratory growth in the oxygen-tolerant strain Lactobacillus casei N87 183
Protein fingerprinting may serve as a complementary tool for the phylogenetic classification of heterocystous (Nostoc, Anabaena, Cylindrospermum, Aulosira and Tolypothrix) Cyanobacteria. 182
The microbiota of high-moisture mozzarella cheese produced with different acidification methods 175
Temperature and respiration affect the growth and stress resistance of Lactobacillus plantarum C17 170
Tolerance of Lactobacillus casei, Lactobacillus paracasei and Lactobacillus rhamnosus strains to stress factors encountered in food processing and in the gastro-intestinal tract 170
Proteolysis in model sourdough fermentations 169
Functional properties of Lactobacillus plantarum strains: A multivariate screening study 167
Polymorphisms in stress response genes in Lactobacillus plantarum: implications for classification and heat stress response 164
Aggiornamento delle conoscenze sui funghi ipogei lucani e pugliesi 162
Analysis of rpoB polymorphism and PCR-based approaches for the identification of Leuconostoc mesenteroides at the species and subspecies level 162
SDS-PAGE patterns of whole cell proteins of Streptococcus thermophilus: impact of strain, growth phase and adaptation and relationship with stress response 159
Enzymatyc activities of lactic acid bacteria isolated from Cornetto di Matera sourdoughs 157
Starter cultures and preservation liquids modulate consumer liking and shelf life of mozzarella cheese 157
Microbiological Stability and Overall Quality of Ready-To-Heat Meals Based on Traditional Recipes of the Basilicata Region 157
Technological and safety characterization of coagulase-negative staphylococci from traditionally fermented sausages in Southern Italy. 156
Polymorphism of the phosphoserine phosphatase gene in Streptococcus thermophilus and its potential use for typing and monitoring of population diversity 156
MORPHOLOGICAL, PHYSICO-CHEMICAL AND MOLECULAR INVESTIGATIONS ON TUBER BELLONAE FROM BASILICATA - ITALY 156
Characterization of lactic acid bacteria isolated from traditional fermented sausages produced in Basilicata (Southern Italy) 155
Produzione di ureasi da Streptococcus thermophilus 148
Modelling the growth of Weissella cibaria as a function of fermentation conditions 146
FoodMicrobionet: A database for the visualisation and exploration of food bacterial communities based on network analysis 143
Comparison of different fluorescent staining for the assessment of physiological state of lactic acid bacteria 141
Caratterizzazione di batteri lattici isolati dal Canestrato di Moliterno IGP 141
Seconda segnalazione del Pachyphloeus prieguensis in Italia ed acquisizioni recenti sui funghi ipogei lucani e pugliesi 139
Influence of heat, acid and oxygen mild stress on the resistance to oxidative and thermal challenge of Lactobacillus rhamnosus 64 139
Proteomics for the elucidation of oxidative stress response mechanism in Lactobacillus plantarum. 135
Heterogeneity of growth response in Lactobacillus casei group 134
Structure of association networks in food bacterial communities 134
Selection of mutants tolerant of oxidative stress from respiratory cultures of Lactobacillus plantarum C17 133
Impact of diet supplemented with microencapsulated condensed tannins on cow milk nutritional profile 131
Tween 80 and respiratory growth affect metabolite production and membrane fatty acids in Lactobacillus casei N87 129
Diversità delle proprietà fenotipiche, genotipiche, tecnologiche e nella risposta allo stress in Lactobacillus plantarum. 126
Metataxonomic insights in the distribution of Lactobacillaceae in foods and food environments 123
Effect of inactivation of ccpA on aerobic growth and stress resistance of Lactobacillus plantarum WCFS1 121
Starter Cultures: General Aspects 121
Genotypic and phenotypic diversity of stress tolerance in the Lactobacillus plantarum group 119
Modified chemically defined medium for enhanced respiratory growth of Lactobacillus casei and Lactobacillus plantarum groups 119
Adaptation to aerobic environment of Lactobacillus johnsonii/gasseri strains 118
Seconda segnalazione del Pachyphloeus prieguensis in Italia ed acquisizioni recenti sui funghi ipogei lucani e pugliesi 111
Selection of oxidative tolerant mutants from aerobic culture of Lactobacillus plantarum C17 105
The microbiota of dairy milk: A review 101
The Effect of Respiration, pH, and Citrate Co-Metabolism on the Growth, Metabolite Production and Enzymatic Activities of Leuconostoc mesenteroides subsp. cremoris E30 99
Growth fitness, heme uptake and genomic variants in mutants of oxygen-tolerant Lacticaseibacillus casei and Lactiplantibacillus plantarum strains 98
Valorization of cheese whey using microbial fermentations 98
A review of methods for the inference and experimental confirmation of microbial association networks in cheese 93
Survey of antibiotic resistance traits in strains of Lactobacillus casei/paracasei/rhamnosus. 91
Selection of Lactiplantibacillus Strains for the Production of Fermented Table Olives. 89
The Production of γ-Aminobutyric Acid from Free and Immobilized Cells of Levilactobacillus brevis Cultivated in Anaerobic and Aerobic Conditions 89
Chemometric Approaches for Identity and Authenticity Testing, Quality Assurance and Process Control 88
Starter Cultures for the Production of Fermented Table Olives: Current Status and Future Perspectives 85
Effect of oil-born yeasts on the quality of extra-virgin olive oils of Basilicata region 85
Selezione di una coltura starter per la produzione di impasti freschi e congelati. 81
Ottimizzazione di un substrato per la produzione di biomassa e di ureasi da Streptococcus thermophilus 75
Metataxonomic and metagenomic approaches for the study of undefined strain starters for cheese manufacture 68
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 67
Draft genome sequence of Clostridium sporogenes strain UC9000 isolated from raw milk 65
Theoretical insight into the heat shock response (HSR) regulation in Lactobacillus casei and L. rhamnosus 64
Impact of aerobic and respirative life-style on Lactobacillus casei N87 proteome 64
FoodMicrobionet v4: A large, integrated, open and transparent database for food bacterial communities 62
Misure di controllo dei microrganismi negli alimenti 59
Selection of Non-SaccharomycesWine Yeasts for the Production of Leavened Doughs 54
Probiotics in dairy products: microencapsulation and delivery 43
Totale 15.864
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Categoria #
all - tutte 65.810
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 65.810
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021820 0 0 0 0 0 0 0 0 0 215 178 427
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
2024/20252.176 47 40 228 82 68 75 160 138 162 29 386 761
2025/20263.439 226 222 280 519 536 347 591 162 285 271 0 0
Totale 15.864