IRIS
ZOTTA, TERESA
 Distribuzione geografica
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Continente #
NA - Nord America 7.011
EU - Europa 1.639
AS - Asia 1.262
SA - Sud America 16
Continente sconosciuto - Info sul continente non disponibili 5
AF - Africa 4
OC - Oceania 3
Totale 9.940
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Nazione #
US - Stati Uniti d'America 6.889
CN - Cina 784
UA - Ucraina 500
VN - Vietnam 372
IT - Italia 309
DE - Germania 188
GB - Regno Unito 159
SE - Svezia 152
CA - Canada 119
FI - Finlandia 90
FR - Francia 88
IE - Irlanda 69
HK - Hong Kong 46
RU - Federazione Russa 24
BE - Belgio 22
KR - Corea 22
AT - Austria 15
BR - Brasile 14
TR - Turchia 12
PK - Pakistan 9
IN - India 7
EU - Europa 5
CH - Svizzera 4
PL - Polonia 4
DZ - Algeria 3
JP - Giappone 3
MX - Messico 3
NL - Olanda 3
PT - Portogallo 3
RO - Romania 3
AU - Australia 2
ES - Italia 2
PH - Filippine 2
AE - Emirati Arabi Uniti 1
AR - Argentina 1
CZ - Repubblica Ceca 1
HU - Ungheria 1
ID - Indonesia 1
IR - Iran 1
LU - Lussemburgo 1
LV - Lettonia 1
MY - Malesia 1
NZ - Nuova Zelanda 1
PE - Perù 1
TH - Thailandia 1
ZA - Sudafrica 1
Totale 9.940
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Città #
Woodbridge 982
Fairfield 959
Ann Arbor 748
Houston 613
Ashburn 537
Jacksonville 455
Seattle 403
Chandler 378
Dong Ket 372
Wilmington 351
Cambridge 335
Beijing 298
Nanjing 187
Toronto 101
Princeton 89
Nanchang 76
Dublin 64
Ogden 59
New York 54
Boardman 43
Hong Kong 42
Centro 39
Helsinki 29
Tianjin 28
Hebei 25
London 25
San Diego 25
Kunming 24
Shenyang 24
Jiaxing 23
Brussels 22
Hangzhou 21
Milan 21
Oakland 18
Changsha 16
Ottawa 15
Vienna 15
San Francisco 14
Verona 13
Auburn Hills 12
Des Moines 12
Potenza 12
Jinan 11
Changchun 9
Faisalabad 9
Kocaeli 9
Lanzhou 9
Norwalk 8
Hounslow 7
Kilburn 7
Pignola 7
Shanghai 7
Naples 6
Ningbo 6
Pune 6
Redwood City 6
Salerno 6
Zhengzhou 6
Bari 5
Chiswick 5
Frankfurt am Main 5
Grottammare 5
Los Angeles 5
Prescot 5
Southwark 5
Acton 4
Bologna 4
Guangzhou 4
Montenegro 4
Serra 4
Agropoli 3
Baltimore 3
Borås 3
Caserta 3
Central 3
Hanover 3
Indiana 3
Marsala 3
Napoli 3
Novo Hamburgo 3
Porto Alegre 3
San Giovanni in Persiceto 3
Sant Angelo 3
Sétif 3
Tappahannock 3
Tijuana 3
Washington 3
Baronissi 2
Bern 2
Bremerhaven 2
Chions 2
Crema 2
Dearborn 2
Enna 2
Falls Church 2
Ferrara 2
General Santos 2
Haikou 2
Kensington 2
Lecco 2
Totale 7.830
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Nome #
Draft Genome Sequence of the Respiration-Competent Strain Lactobacillus casei N87 237
Characterization of lactic acid bacteria isolated from sourdoughs for Cornetto, a traditional bread produced in Basilicata (Southern Italy) 204
Metabolic profiling and stress response of anaerobic and respiratory cultures of Lactobacillus plantarum C17 grown in a chemically defined medium 203
Technological and safety characterization of coagulase-negative staphylococci from traditionally fermented sausages of Basilicata region (Southern Italy) 184
Aeration and supplementation with heme and menaquinone affect survival to stresses and antioxidant capability of Lactobacillus casei strains 182
Diversity of stress responses in dairy thermophilic streptococci 180
Factors affecting gene expression and activity of heme- and manganese-dependent catalases in Lactobacillus casei strains 178
Biochemical analysis of respiratory metabolism in the heterofermentative Lactobacillus spicheri and Lactobacillus reuteri 177
A comparison of bioinformatic approaches for 16S rRNA gene profiling of food bacterial microbiota 176
Assessment of Aerobic and Respiratory Growth in the Lactobacillus casei Group 175
Aerobic metabolism in the genus Lactobacillus: Impact on stress response and potential applications in the food industry 175
Evolution of microbial counts and chemical and physico-chemical parameters in high-moisture Mozzarella cheese during refrigerated storage 173
Effect of inactivation of stress response regulators on the growth and survival of Streptococcus thermophilus Sfi39 171
Diversity of stress tolerance in Lactobacillus plantarum, Lactobacillus pentosus and Lactobacillus paraplantarum: a multivariate screening study 170
Microbial changes of natural milk cultures for mozzarella cheese during repeated propagation cycles 166
Acid production, proteolysis, autolytic and inhibitory properties of lactic acid bacteria isolated from pasta-filata cheeses: a multivariate screening study. 163
Discrimination of commercial Caciocavallo cheeses on the basis of the diversity of lactic microflora and primary proteolysis 162
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 161
Effect of inactivation of ccpA and aerobic growth in Lactobacillus plantarum: A proteomic perspective 161
Rapid detection assay for oxygen consumption in the Lactobacillus casei group 158
Advancing integration of data on food microbiome studies: FoodMicrobionet 3.1, a major upgrade of the FoodMicrobionet database 156
Molecular and technological characterization of lactic acid bacteria from traditional fermented sausages of Basilicata region (Southern Italy) 154
Aerobic metabolism and oxidative stress tolerance in the Lactobacillus plantarum group 154
Evaluation of a differential medium for the preliminary identification of members of the Lactobacillus plantarum and Lactobacillus casei groups 152
Urease production by Streptococcus thermophilus 149
Effect of respirative and catalase-positive Lactobacillus casei adjuncts on the production and quality of Cheddar-type cheese 149
Protein fingerprinting may serve as a complementary tool for the phylogenetic classification of heterocystous (Nostoc, Anabaena, Cylindrospermum, Aulosira and Tolypothrix) Cyanobacteria. 146
Investigation of factors affecting aerobic and respiratory growth in the oxygen-tolerant strain Lactobacillus casei N87 146
Dynamics of bacterial communities and interaction networks in thawed fish fillets during chilled storage in air 143
Genotypic diversity of stress response in Lactobacillus plantarum, Lactobacillus paraplantarum and Lactobacillus pentosus 140
The microbiota of high-moisture mozzarella cheese produced with different acidification methods 139
A comparison of fluorescent stains for the assessment of viability and metabolic activity of lactic acid bacteria. 137
Tolerance of Lactobacillus casei, Lactobacillus paracasei and Lactobacillus rhamnosus strains to stress factors encountered in food processing and in the gastro-intestinal tract 136
Effect of Respiratory Growth on the Metabolite Production and Stress Robustness of Lactobacillus casei N87 Cultivated in Cheese Whey Permeate Medium 136
A survey of non-starter lactic acid bacteria in traditional cheeses: Culture dependent identification and survival to simulated gastrointestinal transit 135
Aerobic and respirative growth of heterofermentative lactic acid bacteria: A screening study. 133
Proteolysis in model sourdough fermentations 132
Functional properties of Lactobacillus plantarum strains: A multivariate screening study 128
Enzymatyc activities of lactic acid bacteria isolated from Cornetto di Matera sourdoughs 126
Polymorphisms in stress response genes in Lactobacillus plantarum: implications for classification and heat stress response 126
Viability staining and detection of metabolic activity of sourdough lactic acid bacteria under stress conditions 124
SDS-PAGE patterns of whole cell proteins of Streptococcus thermophilus: impact of strain, growth phase and adaptation and relationship with stress response 123
Starter cultures and preservation liquids modulate consumer liking and shelf life of mozzarella cheese 123
Polymorphism of the phosphoserine phosphatase gene in Streptococcus thermophilus and its potential use for typing and monitoring of population diversity 121
FoodMicrobionet: A database for the visualisation and exploration of food bacterial communities based on network analysis 115
Inactivation of ccpA and aeration affect growth, metabolite production and stress tolerance in Lactobacillus plantarum WCFS1 112
Microbiological Stability and Overall Quality of Ready-To-Heat Meals Based on Traditional Recipes of the Basilicata Region 112
Produzione di ureasi da Streptococcus thermophilus 107
Structure of association networks in food bacterial communities 107
Technological and safety characterization of coagulase-negative staphylococci from traditionally fermented sausages in Southern Italy. 106
Proteomics for the elucidation of oxidative stress response mechanism in Lactobacillus plantarum. 104
Characterization of lactic acid bacteria isolated from traditional fermented sausages produced in Basilicata (Southern Italy) 102
Seconda segnalazione del Pachyphloeus prieguensis in Italia ed acquisizioni recenti sui funghi ipogei lucani e pugliesi 94
Temperature and respiration affect the growth and stress resistance of Lactobacillus plantarum C17 94
Selection of mutants tolerant of oxidative stress from respiratory cultures of Lactobacillus plantarum C17 94
Tween 80 and respiratory growth affect metabolite production and membrane fatty acids in Lactobacillus casei N87 93
Aggiornamento delle conoscenze sui funghi ipogei lucani e pugliesi 92
Analysis of rpoB polymorphism and PCR-based approaches for the identification of Leuconostoc mesenteroides at the species and subspecies level 92
Comparison of different fluorescent staining for the assessment of physiological state of lactic acid bacteria 91
Modified chemically defined medium for enhanced respiratory growth of Lactobacillus casei and Lactobacillus plantarum groups 90
Effect of inactivation of ccpA on aerobic growth and stress resistance of Lactobacillus plantarum WCFS1 90
Modelling the growth of Weissella cibaria as a function of fermentation conditions 87
Caratterizzazione di batteri lattici isolati dal Canestrato di Moliterno IGP 84
MORPHOLOGICAL, PHYSICO-CHEMICAL AND MOLECULAR INVESTIGATIONS ON TUBER BELLONAE FROM BASILICATA - ITALY 83
Influence of heat, acid and oxygen mild stress on the resistance to oxidative and thermal challenge of Lactobacillus rhamnosus 64 82
Heterogeneity of growth response in Lactobacillus casei group 78
Adaptation to aerobic environment of Lactobacillus johnsonii/gasseri strains 77
Genotypic and phenotypic diversity of stress tolerance in the Lactobacillus plantarum group 75
Diversità delle proprietà fenotipiche, genotipiche, tecnologiche e nella risposta allo stress in Lactobacillus plantarum. 72
Selection of oxidative tolerant mutants from aerobic culture of Lactobacillus plantarum C17 70
Survey of antibiotic resistance traits in strains of Lactobacillus casei/paracasei/rhamnosus. 68
Seconda segnalazione del Pachyphloeus prieguensis in Italia ed acquisizioni recenti sui funghi ipogei lucani e pugliesi 66
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 61
Selezione di una coltura starter per la produzione di impasti freschi e congelati. 57
The microbiota of dairy milk: A review 53
Ottimizzazione di un substrato per la produzione di biomassa e di ureasi da Streptococcus thermophilus 52
Valorization of cheese whey using microbial fermentations 52
Impact of diet supplemented with microencapsulated condensed tannins on cow milk nutritional profile 51
Chemometric Approaches for Identity and Authenticity Testing, Quality Assurance and Process Control 49
Theoretical insight into the heat shock response (HSR) regulation in Lactobacillus casei and L. rhamnosus 40
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 39
Selection criteria of lactic acid bacteria to be used as starter for sweet and salty leavened baked products 38
Draft genome sequence of Clostridium sporogenes strain UC9000 isolated from raw milk 38
Metataxonomic and metagenomic approaches for the study of undefined strain starters for cheese manufacture 37
The Effect of Respiration, pH, and Citrate Co-Metabolism on the Growth, Metabolite Production and Enzymatic Activities of Leuconostoc mesenteroides subsp. cremoris E30 32
A review of methods for the inference and experimental confirmation of microbial association networks in cheese 29
FoodMicrobionet v4: A large, integrated, open and transparent database for food bacterial communities 26
Impact of aerobic and respirative life-style on Lactobacillus casei N87 proteome 25
Misure di controllo dei microrganismi negli alimenti 20
Selection of Lactiplantibacillus Strains for the Production of Fermented Table Olives. 20
Growth fitness, heme uptake and genomic variants in mutants of oxygen-tolerant Lacticaseibacillus casei and Lactiplantibacillus plantarum strains 19
The Production of γ-Aminobutyric Acid from Free and Immobilized Cells of Levilactobacillus brevis Cultivated in Anaerobic and Aerobic Conditions 14
Effect of oil-born yeasts on the quality of extra-virgin olive oils of Basilicata region 14
Selection of Non-SaccharomycesWine Yeasts for the Production of Leavened Doughs 9
Metataxonomic insights in the distribution of Lactobacillaceae in foods and food environments 8
Totale 10.184
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Categoria #
all - tutte 37.172
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 37.172
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/2019599 0 0 0 0 0 0 0 0 0 166 223 210
2019/20202.527 300 195 176 545 97 186 164 214 160 154 299 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
2023/2024579 76 16 55 16 59 132 34 62 125 4 0 0
Totale 10.184