IRIS UniCatt

Rebecchi, Annalisa
 Distribuzione geografica
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Continente #
NA - Nord America 2.339
AS - Asia 1.965
EU - Europa 1.933
SA - Sud America 346
AF - Africa 63
OC - Oceania 21
Continente sconosciuto - Info sul continente non disponibili 4
Totale 6.671
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Nazione #
US - Stati Uniti d'America 2.260
SG - Singapore 797
IT - Italia 607
CN - Cina 434
DE - Germania 314
BR - Brasile 280
SE - Svezia 264
VN - Vietnam 224
FR - Francia 215
IN - India 112
UA - Ucraina 99
GB - Regno Unito 92
BD - Bangladesh 81
IE - Irlanda 79
HK - Hong Kong 51
PL - Polonia 50
JP - Giappone 48
ID - Indonesia 46
FI - Finlandia 43
TR - Turchia 41
CA - Canada 39
RU - Federazione Russa 37
NL - Olanda 29
MX - Messico 25
ES - Italia 24
AR - Argentina 20
KR - Corea 20
ZA - Sudafrica 20
AU - Australia 17
BE - Belgio 17
EC - Ecuador 15
AT - Austria 14
IR - Iran 14
CI - Costa d'Avorio 13
IQ - Iraq 11
AE - Emirati Arabi Uniti 10
MY - Malesia 10
PE - Perù 9
PK - Pakistan 9
BG - Bulgaria 8
MA - Marocco 8
TH - Thailandia 8
LT - Lituania 7
VE - Venezuela 7
IL - Israele 6
RO - Romania 6
TN - Tunisia 6
CZ - Repubblica Ceca 5
DZ - Algeria 5
SI - Slovenia 5
TW - Taiwan 5
AZ - Azerbaigian 4
CO - Colombia 4
JM - Giamaica 4
NP - Nepal 4
PY - Paraguay 4
CY - Cipro 3
KE - Kenya 3
NG - Nigeria 3
PH - Filippine 3
PT - Portogallo 3
SV - El Salvador 3
UY - Uruguay 3
UZ - Uzbekistan 3
BO - Bolivia 2
DK - Danimarca 2
DO - Repubblica Dominicana 2
EU - Europa 2
GR - Grecia 2
HN - Honduras 2
HU - Ungheria 2
JO - Giordania 2
KG - Kirghizistan 2
LK - Sri Lanka 2
LV - Lettonia 2
NZ - Nuova Zelanda 2
OM - Oman 2
PS - Palestinian Territory 2
SA - Arabia Saudita 2
SK - Slovacchia (Repubblica Slovacca) 2
SN - Senegal 2
SY - Repubblica araba siriana 2
A2 - ???statistics.table.value.countryCode.A2??? 1
AM - Armenia 1
BF - Burkina Faso 1
BH - Bahrain 1
BY - Bielorussia 1
CL - Cile 1
EE - Estonia 1
ET - Etiopia 1
GH - Ghana 1
GY - Guiana 1
HR - Croazia 1
KH - Cambogia 1
KI - Kiribati 1
KN - Saint Kitts e Nevis 1
KW - Kuwait 1
LA - Repubblica Popolare Democratica del Laos 1
LB - Libano 1
MD - Moldavia 1
Totale 6.664
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Città #
Singapore 448
Chandler 258
Ashburn 245
San Jose 221
Milan 125
New York 87
Los Angeles 83
Ho Chi Minh City 75
Dublin 72
Cattolica 71
Beijing 68
Hanoi 66
Jacksonville 62
Ann Arbor 56
San Mateo 53
Lauterbourg 49
The Dalles 45
Nanjing 44
Hong Kong 43
Munich 39
Hefei 38
Warsaw 38
Frankfurt am Main 37
Jakarta 37
Tokyo 37
Boston 35
Woodbridge 31
Marseille 30
Wilmington 28
Moscow 25
St Louis 25
Dallas 23
Dearborn 23
São Paulo 23
Council Bluffs 22
Houston 19
Izmir 19
Lawrence 19
Rome 19
Fairfield 18
Da Nang 17
Orem 17
Shanghai 16
Boardman 15
Hangzhou 15
Brussels 14
Seattle 14
Abidjan 13
Atlanta 13
Chennai 13
London 13
Naples 13
Bologna 12
Buffalo 12
Chicago 12
Princeton 12
Johannesburg 11
Nanchang 11
Stockholm 11
Tianjin 11
Amsterdam 10
Brooklyn 10
Guangzhou 10
Montreal 10
Redwood City 10
Rio de Janeiro 10
Seoul 10
Vienna 10
Brasília 9
Cambridge 9
Kent 9
Kunming 9
Norwalk 9
Parma 9
Pune 9
San Francisco 9
Turku 9
Zhengzhou 9
Augusta 8
Buenos Aires 8
Dhaka 8
Helsinki 8
Lima 8
Manchester 8
Paris 8
Phoenix 8
Toronto 8
Tukwila 8
Andover 7
Cavezzo 7
Denver 7
Haiphong 7
Kish 7
Kuala Lumpur 7
Lappeenranta 7
Melbourne 7
Mexico City 7
Nürnberg 7
Poplar 7
Santa Clara 7
Totale 3.355
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Nome #
Animal casings as a source of microorganisms involved in meat fermentation: evidence from culture-based and high-throughput molecular methods 239
Biodiversity and technological-functional potential of lactic acid bacteria isolated from pseudocereals and hemp seeds 222
Caratterizzazione del siero cotto e del corrispondente sieroinnesto nella produzione del formaggio parmigiano-reggiano. I - proprietà chimico-fisiche 205
Molecular and technological characterization of coagulase negative staphylococci involved in the ripening of naturally fermented llama meat sausages from Northwestern Argentina. 205
Exploring Coagulase-Negative Staphylococci Diversity from Artisanal Llama Sausages: Assessment of Technological and Safety Traits 199
From gut to food and back to gut: bacterial diversity in animal casings used in the production of dry fermented sausages 195
Microbial analyses of traditional Italian salami reveal microorganisms transfer from the natural casing to the meat matrix 188
Archaeal microbiota population in piglet feces shifts in response to weaning: Methanobrevibacter smithii is replaced with Methanobrevibacter boviskoreani 183
Genome-assisted characterization of lactobacillus fermentum, weissella cibaria, and weissella confusa strains isolated from sorghum as starters for sourdough fermentation 182
High-throughput sequencing of 16S rRNA amplicons reveals a high bacterial diversity in typical Italian dry fermented sausages 181
Replacement of nitrates and nitrites in meat-derived foods through the utilization of coagulase-negative staphylococci: A review 181
Next generation sequencing for quantitative measurements in food molecular microbiology 180
Ecology of antibiotic resistant coagulase-negative staphylococci isolated from the production chain of a typical Italian salami 174
Microbial ecology involved in the ripening of naturally fermented llama meat sausages. A focus on lactobacilli diversity 173
Bacterial diversity in typical Italian salami at different ripening stages as revealed by high-throughput sequencing of 16S rRNA amplicons 168
Development of prebiotics for livestock use. 166
Incidence of tetracycline and erythromycin resistance in meat-associated bacteria: Impact of different livestock management strategies 160
Development of an S-layer gene-based PCR-DGGE assay for monitoring dominant Lactobacillus helveticus strains in natural whey starters of Grana Padano cheese 159
Assessment of antibiotic resistance in staphylococci involved in fermented meat product processing 156
Impact of axenic and mixed starter cultures on metabolomic and sensory profiles of ripened Italian salami 152
An integrated approach based on UHPLC-HRMS, 1H-NMR and sensory analysis reveals the exclusive lipid fingerprint of long-ripened protected designation of origin Coppa Piacentina 151
Susceptibility to tetracycline and erythromycin of Lactobacillus paracasei strains isolated from traditional Italian fermented foods 147
Impact of hurdle technologies and low temperatures during ripening on the production of nitrate-free pork salami: A microbiological and metabolomic comparison 147
Strategies for nitrite replacement in fermented sausages and effect of high pressure processing against salmonella spp. And listeria innocua 144
Bacterial communities analysis of amaranth and quinoa dough fermentation by PCR-DGGE(Denaturing Gradient Gel Electrophoresis). 141
Changes in the chemical and sensory profile of ripened Italian salami following the addition of different microbial starters 141
Impact of cooking and fermentation by lactic acid bacteria on phenolic profile of quinoa and buckwheat seeds 139
Surface microbiota analysis of Taleggio, Gorgonzola, Casera, Scimudin and Formaggio di Fossa Italian cheeses 137
Coagulase-negative staphylococci enhance the colour of fermented meat through a complex cross-talk between the arginase and nitric oxide synthase activities 136
Impact of cystic fibrosis disease on archaea and bacteria composition of gut microbiota 136
High-throughput asssessment of bacterial ecology in hog, cow and ovine casings used in sausages production 135
Antimicrobial Potential of Polyphenols: Mechanisms of Action and Microbial Responses—A Narrative Review 132
Effects of the equilibrium atmosphere on Taleggio cheese storage in micro perforated packaging 128
Preliminary characterization of anti-listerial activity in Lactobacillus strains isolated from traditional Italian cheeses 127
Metabolomics and gene-metabolite networks reveal the potential of Leuconostoc and Weissella strains as starter cultures in the manufacturing of bread without baker’s yeast 124
Erythromycin- and tetracycline-resistant lactobacilli in Italian fermented dry sausages 124
The distinctive effect of different insect powders as meat extenders in beef burgers subjected to cooking and in vitro gastrointestinal digestion 119
Caratterizzazione del sieroinnesto nella produzione del formaggio parmigiano-reggiano. II. analisi microbiologica 113
Healthy design and urban planning strategies, actions, and policy to achieve salutogenic cities 112
Oat Okara Fermentation: New Insights into the Microbiological and Metabolomic Characterization 111
The effect of common duckweed (Lemna minor L.) extract on the shelf-life of beef burgers stored in modified atmosphere packs: A metabolomics approach 95
Reuterin, Phenyllactic Acid, and Exopolysaccharides as Main Antifungal Molecules Produced by Lactic Acid Bacteria: A Scoping Review 90
Can Tannin-coated Paper Packaging Extend the Shelf Life of Fresh Fruits? 72
Selected Staphylococcus spp. and ZnPP-containing liver extract are nitrite-free alternatives to enhance red colour of dry-fermented sausages 60
Rennets differing in chymosin-to-pepsin ratio shape the metabolomic and sensory profile of Grana Padano PDO cheese during ripening 57
Liquid and encapsulated duckweed (Lemna minor L.) extracts differentially shape metabolomic fingerprints of packaged beef burgers during shelf-life 50
Natural curing strategies for nitrite-free dry-fermented sausages: Effects of NOS-positive Staphylococcus spp., Zn-protoporphyrin and polyphenol-rich extracts on untargeted metabolome and sensory quality 25
A Multidisciplinary Approach for Elderly Nutrition: Looking for the Food Matrix Effect 2
Development of Innovative Glazing Sprayable Solutions for Bakery Products 1
Totale 6.764
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Categoria #
all - tutte 24.410
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 24.410
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20218 0 0 0 0 0 0 0 0 0 0 0 8
2021/2022432 21 23 9 25 61 12 10 76 13 23 85 74
2022/2023785 111 116 68 102 40 106 51 73 59 15 24 20
2023/2024416 19 93 23 20 35 80 33 9 7 19 40 38
2024/20251.062 20 19 55 76 95 49 62 46 152 136 208 144
2025/20262.782 318 97 137 329 488 168 492 151 173 194 135 100
Totale 6.764