IRIS
ZOTTA, TERESA
 Distribuzione geografica
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Continente #
NA - Nord America 9.305
AS - Asia 2.369
EU - Europa 2.236
SA - Sud America 246
AF - Africa 33
Continente sconosciuto - Info sul continente non disponibili 5
OC - Oceania 4
Totale 14.198
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Nazione #
US - Stati Uniti d'America 9.120
CN - Cina 1.070
UA - Ucraina 504
VN - Vietnam 477
IT - Italia 445
SG - Singapore 439
DE - Germania 259
GB - Regno Unito 215
BR - Brasile 198
HK - Hong Kong 196
SE - Svezia 175
RU - Federazione Russa 155
CA - Canada 151
FR - Francia 121
FI - Finlandia 112
IE - Irlanda 71
IN - India 31
PL - Polonia 31
KR - Corea 30
NL - Olanda 29
MX - Messico 26
BE - Belgio 25
TR - Turchia 25
ES - Italia 24
AR - Argentina 22
AT - Austria 22
JP - Giappone 17
ZA - Sudafrica 13
PK - Pakistan 12
AE - Emirati Arabi Uniti 10
BD - Bangladesh 10
ID - Indonesia 9
DZ - Algeria 7
IQ - Iraq 6
LT - Lituania 6
MY - Malesia 6
PT - Portogallo 6
CH - Svizzera 5
CO - Colombia 5
EC - Ecuador 5
EU - Europa 5
PE - Perù 5
BO - Bolivia 4
CZ - Repubblica Ceca 4
IR - Iran 4
MA - Marocco 4
RO - Romania 4
AL - Albania 3
HU - Ungheria 3
KG - Kirghizistan 3
KZ - Kazakistan 3
PA - Panama 3
PH - Filippine 3
RS - Serbia 3
UZ - Uzbekistan 3
VE - Venezuela 3
AU - Australia 2
BG - Bulgaria 2
EE - Estonia 2
IL - Israele 2
JO - Giordania 2
KE - Kenya 2
LB - Libano 2
LU - Lussemburgo 2
MD - Moldavia 2
PY - Paraguay 2
SA - Arabia Saudita 2
SK - Slovacchia (Repubblica Slovacca) 2
TW - Taiwan 2
UY - Uruguay 2
AZ - Azerbaigian 1
BA - Bosnia-Erzegovina 1
BB - Barbados 1
BY - Bielorussia 1
CG - Congo 1
EG - Egitto 1
GA - Gabon 1
GT - Guatemala 1
HN - Honduras 1
JM - Giamaica 1
LA - Repubblica Popolare Democratica del Laos 1
LV - Lettonia 1
LY - Libia 1
NO - Norvegia 1
NP - Nepal 1
NZ - Nuova Zelanda 1
OM - Oman 1
PF - Polinesia Francese 1
RW - Ruanda 1
SN - Senegal 1
TH - Thailandia 1
TN - Tunisia 1
VC - Saint Vincent e Grenadine 1
Totale 14.198
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Città #
Woodbridge 982
Fairfield 959
Ashburn 758
Ann Arbor 748
Houston 616
Jacksonville 455
Beijing 446
Seattle 409
Chandler 378
Dong Ket 372
Wilmington 363
Cambridge 335
Dallas 271
Chicago 222
Hong Kong 188
Nanjing 187
Singapore 185
Los Angeles 179
Boardman 150
Toronto 111
The Dalles 104
New York 102
Salt Lake City 97
Kent 94
Princeton 89
Nanchang 76
Dublin 66
Ogden 59
Tampa 48
Helsinki 45
Buffalo 41
Ho Chi Minh City 41
Centro 39
London 39
Elk Grove Village 38
Milan 36
Santa Clara 34
Moscow 28
Tianjin 28
Sterling 27
Hebei 25
San Diego 25
Shenyang 25
Brussels 24
Hangzhou 24
Kunming 24
Munich 24
Camerino 23
Jiaxing 23
Stockholm 23
Warsaw 23
Lancaster 22
San Francisco 22
São Paulo 22
Denver 21
Frankfurt am Main 21
Hanoi 21
Rome 20
Brooklyn 18
Oakland 18
Dulles 17
Ottawa 17
Vienna 17
Changsha 16
Orem 15
Poplar 13
Tokyo 13
Verona 13
Atlanta 12
Auburn Hills 12
Boston 12
Des Moines 12
Detroit 12
Falkenstein 12
Potenza 12
Amsterdam 11
Bari 11
Guangzhou 11
Jinan 11
Montreal 11
Phoenix 11
Shanghai 11
Chennai 10
Kansas City 10
Mexico City 10
Changchun 9
Faisalabad 9
Kocaeli 9
Lanzhou 9
Bologna 8
Johannesburg 8
Manchester 8
Miami 8
Nam-gu 8
Norwalk 8
Nuremberg 8
Ankara 7
Corigliano d'Otranto 7
Hounslow 7
Kilburn 7
Totale 10.325
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Nome #
Selection criteria of lactic acid bacteria to be used as starter for sweet and salty leavened baked products 863
Draft Genome Sequence of the Respiration-Competent Strain Lactobacillus casei N87 283
Metabolic profiling and stress response of anaerobic and respiratory cultures of Lactobacillus plantarum C17 grown in a chemically defined medium 244
Aeration and supplementation with heme and menaquinone affect survival to stresses and antioxidant capability of Lactobacillus casei strains 236
Characterization of lactic acid bacteria isolated from sourdoughs for Cornetto, a traditional bread produced in Basilicata (Southern Italy) 235
Aerobic metabolism in the genus Lactobacillus: Impact on stress response and potential applications in the food industry 234
Biochemical analysis of respiratory metabolism in the heterofermentative Lactobacillus spicheri and Lactobacillus reuteri 227
Factors affecting gene expression and activity of heme- and manganese-dependent catalases in Lactobacillus casei strains 224
A comparison of bioinformatic approaches for 16S rRNA gene profiling of food bacterial microbiota 222
Assessment of Aerobic and Respiratory Growth in the Lactobacillus casei Group 214
Advancing integration of data on food microbiome studies: FoodMicrobionet 3.1, a major upgrade of the FoodMicrobionet database 211
Evolution of microbial counts and chemical and physico-chemical parameters in high-moisture Mozzarella cheese during refrigerated storage 209
Technological and safety characterization of coagulase-negative staphylococci from traditionally fermented sausages of Basilicata region (Southern Italy) 204
Acid production, proteolysis, autolytic and inhibitory properties of lactic acid bacteria isolated from pasta-filata cheeses: a multivariate screening study. 203
Diversity of stress tolerance in Lactobacillus plantarum, Lactobacillus pentosus and Lactobacillus paraplantarum: a multivariate screening study 200
Effect of inactivation of stress response regulators on the growth and survival of Streptococcus thermophilus Sfi39 200
Diversity of stress responses in dairy thermophilic streptococci 195
Aerobic metabolism and oxidative stress tolerance in the Lactobacillus plantarum group 193
Effect of inactivation of ccpA and aerobic growth in Lactobacillus plantarum: A proteomic perspective 187
Microbial changes of natural milk cultures for mozzarella cheese during repeated propagation cycles 187
Aerobic and respirative growth of heterofermentative lactic acid bacteria: A screening study. 187
Rapid detection assay for oxygen consumption in the Lactobacillus casei group 186
Dynamics of bacterial communities and interaction networks in thawed fish fillets during chilled storage in air 184
Molecular and technological characterization of lactic acid bacteria from traditional fermented sausages of Basilicata region (Southern Italy) 183
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 182
Discrimination of commercial Caciocavallo cheeses on the basis of the diversity of lactic microflora and primary proteolysis 181
Effect of Respiratory Growth on the Metabolite Production and Stress Robustness of Lactobacillus casei N87 Cultivated in Cheese Whey Permeate Medium 181
Effect of respirative and catalase-positive Lactobacillus casei adjuncts on the production and quality of Cheddar-type cheese 179
Genotypic diversity of stress response in Lactobacillus plantarum, Lactobacillus paraplantarum and Lactobacillus pentosus 179
A survey of non-starter lactic acid bacteria in traditional cheeses: Culture dependent identification and survival to simulated gastrointestinal transit 178
A comparison of fluorescent stains for the assessment of viability and metabolic activity of lactic acid bacteria. 178
Evaluation of a differential medium for the preliminary identification of members of the Lactobacillus plantarum and Lactobacillus casei groups 177
Urease production by Streptococcus thermophilus 174
Investigation of factors affecting aerobic and respiratory growth in the oxygen-tolerant strain Lactobacillus casei N87 173
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 172
Protein fingerprinting may serve as a complementary tool for the phylogenetic classification of heterocystous (Nostoc, Anabaena, Cylindrospermum, Aulosira and Tolypothrix) Cyanobacteria. 168
The microbiota of high-moisture mozzarella cheese produced with different acidification methods 162
Tolerance of Lactobacillus casei, Lactobacillus paracasei and Lactobacillus rhamnosus strains to stress factors encountered in food processing and in the gastro-intestinal tract 159
Proteolysis in model sourdough fermentations 157
Polymorphisms in stress response genes in Lactobacillus plantarum: implications for classification and heat stress response 155
Viability staining and detection of metabolic activity of sourdough lactic acid bacteria under stress conditions 154
Functional properties of Lactobacillus plantarum strains: A multivariate screening study 153
Temperature and respiration affect the growth and stress resistance of Lactobacillus plantarum C17 152
Starter cultures and preservation liquids modulate consumer liking and shelf life of mozzarella cheese 150
Enzymatyc activities of lactic acid bacteria isolated from Cornetto di Matera sourdoughs 147
Inactivation of ccpA and aeration affect growth, metabolite production and stress tolerance in Lactobacillus plantarum WCFS1 146
SDS-PAGE patterns of whole cell proteins of Streptococcus thermophilus: impact of strain, growth phase and adaptation and relationship with stress response 146
Analysis of rpoB polymorphism and PCR-based approaches for the identification of Leuconostoc mesenteroides at the species and subspecies level 146
Technological and safety characterization of coagulase-negative staphylococci from traditionally fermented sausages in Southern Italy. 144
Polymorphism of the phosphoserine phosphatase gene in Streptococcus thermophilus and its potential use for typing and monitoring of population diversity 144
Microbiological Stability and Overall Quality of Ready-To-Heat Meals Based on Traditional Recipes of the Basilicata Region 144
Characterization of lactic acid bacteria isolated from traditional fermented sausages produced in Basilicata (Southern Italy) 141
Aggiornamento delle conoscenze sui funghi ipogei lucani e pugliesi 140
Produzione di ureasi da Streptococcus thermophilus 133
FoodMicrobionet: A database for the visualisation and exploration of food bacterial communities based on network analysis 131
MORPHOLOGICAL, PHYSICO-CHEMICAL AND MOLECULAR INVESTIGATIONS ON TUBER BELLONAE FROM BASILICATA - ITALY 131
Comparison of different fluorescent staining for the assessment of physiological state of lactic acid bacteria 130
Influence of heat, acid and oxygen mild stress on the resistance to oxidative and thermal challenge of Lactobacillus rhamnosus 64 128
Caratterizzazione di batteri lattici isolati dal Canestrato di Moliterno IGP 127
Proteomics for the elucidation of oxidative stress response mechanism in Lactobacillus plantarum. 125
Seconda segnalazione del Pachyphloeus prieguensis in Italia ed acquisizioni recenti sui funghi ipogei lucani e pugliesi 124
Selection of mutants tolerant of oxidative stress from respiratory cultures of Lactobacillus plantarum C17 124
Structure of association networks in food bacterial communities 124
Tween 80 and respiratory growth affect metabolite production and membrane fatty acids in Lactobacillus casei N87 121
Heterogeneity of growth response in Lactobacillus casei group 120
Diversità delle proprietà fenotipiche, genotipiche, tecnologiche e nella risposta allo stress in Lactobacillus plantarum. 119
Impact of diet supplemented with microencapsulated condensed tannins on cow milk nutritional profile 115
Modelling the growth of Weissella cibaria as a function of fermentation conditions 114
Effect of inactivation of ccpA on aerobic growth and stress resistance of Lactobacillus plantarum WCFS1 111
Starter Cultures: General Aspects 111
Adaptation to aerobic environment of Lactobacillus johnsonii/gasseri strains 110
Modified chemically defined medium for enhanced respiratory growth of Lactobacillus casei and Lactobacillus plantarum groups 109
Genotypic and phenotypic diversity of stress tolerance in the Lactobacillus plantarum group 106
Seconda segnalazione del Pachyphloeus prieguensis in Italia ed acquisizioni recenti sui funghi ipogei lucani e pugliesi 100
Selection of oxidative tolerant mutants from aerobic culture of Lactobacillus plantarum C17 93
The Effect of Respiration, pH, and Citrate Co-Metabolism on the Growth, Metabolite Production and Enzymatic Activities of Leuconostoc mesenteroides subsp. cremoris E30 85
The microbiota of dairy milk: A review 84
Survey of antibiotic resistance traits in strains of Lactobacillus casei/paracasei/rhamnosus. 83
Valorization of cheese whey using microbial fermentations 81
A review of methods for the inference and experimental confirmation of microbial association networks in cheese 81
Growth fitness, heme uptake and genomic variants in mutants of oxygen-tolerant Lacticaseibacillus casei and Lactiplantibacillus plantarum strains 79
Chemometric Approaches for Identity and Authenticity Testing, Quality Assurance and Process Control 76
Selezione di una coltura starter per la produzione di impasti freschi e congelati. 73
Effect of oil-born yeasts on the quality of extra-virgin olive oils of Basilicata region 72
The Production of γ-Aminobutyric Acid from Free and Immobilized Cells of Levilactobacillus brevis Cultivated in Anaerobic and Aerobic Conditions 71
Selection of Lactiplantibacillus Strains for the Production of Fermented Table Olives. 70
Ottimizzazione di un substrato per la produzione di biomassa e di ureasi da Streptococcus thermophilus 64
Starter Cultures for the Production of Fermented Table Olives: Current Status and Future Perspectives 63
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 60
Draft genome sequence of Clostridium sporogenes strain UC9000 isolated from raw milk 58
Theoretical insight into the heat shock response (HSR) regulation in Lactobacillus casei and L. rhamnosus 57
Metataxonomic and metagenomic approaches for the study of undefined strain starters for cheese manufacture 57
Impact of aerobic and respirative life-style on Lactobacillus casei N87 proteome 53
Metataxonomic insights in the distribution of Lactobacillaceae in foods and food environments 51
FoodMicrobionet v4: A large, integrated, open and transparent database for food bacterial communities 51
Misure di controllo dei microrganismi negli alimenti 48
Selection of Non-SaccharomycesWine Yeasts for the Production of Leavened Doughs 40
Probiotics in dairy products: microencapsulation and delivery 35
Totale 14.471
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Categoria #
all - tutte 63.199
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 63.199
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20211.474 0 0 0 0 0 155 276 148 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
2024/20252.176 47 40 228 82 68 75 160 138 162 29 386 761
2025/20262.046 226 222 280 519 536 263 0 0 0 0 0 0
Totale 14.471