IRIS UniCatt

Rebecchi, Annalisa
 Distribuzione geografica
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Continente #
NA - Nord America 2.572
EU - Europa 2.020
AS - Asia 1.993
SA - Sud America 350
Continente sconosciuto - Info sul continente non disponibili 101
AF - Africa 63
OC - Oceania 21
Totale 7.120
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Nazione #
US - Stati Uniti d'America 2.483
SG - Singapore 800
IT - Italia 686
CN - Cina 436
DE - Germania 314
BR - Brasile 282
SE - Svezia 264
VN - Vietnam 225
FR - Francia 220
IN - India 114
UA - Ucraina 99
GB - Regno Unito 93
BD - Bangladesh 92
IE - Irlanda 79
HK - Hong Kong 53
PL - Polonia 50
JP - Giappone 49
ID - Indonesia 46
CA - Canada 45
FI - Finlandia 43
TR - Turchia 41
RU - Federazione Russa 37
NL - Olanda 29
MX - Messico 25
ES - Italia 24
AR - Argentina 21
KR - Corea 21
ZA - Sudafrica 20
BE - Belgio 19
AU - Australia 17
EC - Ecuador 15
AT - Austria 14
IR - Iran 14
CI - Costa d'Avorio 13
IQ - Iraq 11
MY - Malesia 11
AE - Emirati Arabi Uniti 10
PE - Perù 10
PK - Pakistan 9
BG - Bulgaria 8
MA - Marocco 8
TH - Thailandia 8
LT - Lituania 7
PH - Filippine 7
VE - Venezuela 7
IL - Israele 6
RO - Romania 6
TN - Tunisia 6
CZ - Repubblica Ceca 5
DZ - Algeria 5
JM - Giamaica 5
SI - Slovenia 5
TW - Taiwan 5
AZ - Azerbaigian 4
CO - Colombia 4
NP - Nepal 4
PY - Paraguay 4
CY - Cipro 3
KE - Kenya 3
NG - Nigeria 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
CR - Costa Rica 1
EE - Estonia 1
ET - Etiopia 1
GH - Ghana 1
GT - Guatemala 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
Totale 7.013
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Città #
Singapore 450
Ashburn 277
Chandler 258
San Jose 245
Milan 145
New York 89
Los Angeles 85
Ho Chi Minh City 75
Dublin 72
Cattolica 71
Beijing 69
Hanoi 67
Jacksonville 63
San Mateo 57
Ann Arbor 56
Lauterbourg 49
Hong Kong 45
The Dalles 45
Nanjing 44
Munich 39
Hefei 38
Tokyo 38
Warsaw 38
Frankfurt am Main 37
Jakarta 37
Boston 35
Woodbridge 31
Marseille 30
Wilmington 28
Dallas 25
Moscow 25
St Louis 25
Rome 24
Dearborn 23
São Paulo 23
Council Bluffs 22
Houston 20
Izmir 19
Lawrence 19
Fairfield 18
Da Nang 17
Orem 17
Shanghai 16
Boardman 15
Hangzhou 15
Naples 15
Seattle 15
Atlanta 14
Brooklyn 14
Brussels 14
Chennai 14
London 14
Abidjan 13
Chicago 13
Bologna 12
Buffalo 12
Figino 12
Phoenix 12
Princeton 12
Johannesburg 11
Montreal 11
Nanchang 11
Seoul 11
Stockholm 11
Tianjin 11
Amsterdam 10
Brasília 10
Guangzhou 10
Norwalk 10
Paris 10
Redwood City 10
Rio de Janeiro 10
San Francisco 10
Santa Clara 10
Toronto 10
Vienna 10
Cambridge 9
Kent 9
Kunming 9
Manchester 9
Parma 9
Pune 9
Turku 9
Zhengzhou 9
Augusta 8
Buenos Aires 8
Denver 8
Dhaka 8
Helsinki 8
Kuala Lumpur 8
Lima 8
Tukwila 8
Andover 7
Cavezzo 7
Haiphong 7
Kish 7
Lappeenranta 7
Melbourne 7
Mexico City 7
Nürnberg 7
Totale 3.490
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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 247
Biodiversity and technological-functional potential of lactic acid bacteria isolated from pseudocereals and hemp seeds 226
Exploring Coagulase-Negative Staphylococci Diversity from Artisanal Llama Sausages: Assessment of Technological and Safety Traits 217
Caratterizzazione del siero cotto e del corrispondente sieroinnesto nella produzione del formaggio parmigiano-reggiano. I - proprietà chimico-fisiche 210
Molecular and technological characterization of coagulase negative staphylococci involved in the ripening of naturally fermented llama meat sausages from Northwestern Argentina. 207
From gut to food and back to gut: bacterial diversity in animal casings used in the production of dry fermented sausages 202
Archaeal microbiota population in piglet feces shifts in response to weaning: Methanobrevibacter smithii is replaced with Methanobrevibacter boviskoreani 202
Replacement of nitrates and nitrites in meat-derived foods through the utilization of coagulase-negative staphylococci: A review 191
Microbial analyses of traditional Italian salami reveal microorganisms transfer from the natural casing to the meat matrix 189
Genome-assisted characterization of lactobacillus fermentum, weissella cibaria, and weissella confusa strains isolated from sorghum as starters for sourdough fermentation 189
Next generation sequencing for quantitative measurements in food molecular microbiology 184
High-throughput sequencing of 16S rRNA amplicons reveals a high bacterial diversity in typical Italian dry fermented sausages 182
Development of prebiotics for livestock use. 176
Ecology of antibiotic resistant coagulase-negative staphylococci isolated from the production chain of a typical Italian salami 175
Microbial ecology involved in the ripening of naturally fermented llama meat sausages. A focus on lactobacilli diversity 174
Bacterial diversity in typical Italian salami at different ripening stages as revealed by high-throughput sequencing of 16S rRNA amplicons 170
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 169
Incidence of tetracycline and erythromycin resistance in meat-associated bacteria: Impact of different livestock management strategies 167
Development of an S-layer gene-based PCR-DGGE assay for monitoring dominant Lactobacillus helveticus strains in natural whey starters of Grana Padano cheese 164
Impact of axenic and mixed starter cultures on metabolomic and sensory profiles of ripened Italian salami 161
Assessment of antibiotic resistance in staphylococci involved in fermented meat product processing 161
Impact of hurdle technologies and low temperatures during ripening on the production of nitrate-free pork salami: A microbiological and metabolomic comparison 157
Strategies for nitrite replacement in fermented sausages and effect of high pressure processing against salmonella spp. And listeria innocua 154
Susceptibility to tetracycline and erythromycin of Lactobacillus paracasei strains isolated from traditional Italian fermented foods 151
Impact of cystic fibrosis disease on archaea and bacteria composition of gut microbiota 145
Bacterial communities analysis of amaranth and quinoa dough fermentation by PCR-DGGE(Denaturing Gradient Gel Electrophoresis). 143
Changes in the chemical and sensory profile of ripened Italian salami following the addition of different microbial starters 143
Coagulase-negative staphylococci enhance the colour of fermented meat through a complex cross-talk between the arginase and nitric oxide synthase activities 142
Antimicrobial Potential of Polyphenols: Mechanisms of Action and Microbial Responses—A Narrative Review 139
Surface microbiota analysis of Taleggio, Gorgonzola, Casera, Scimudin and Formaggio di Fossa Italian cheeses 139
High-throughput asssessment of bacterial ecology in hog, cow and ovine casings used in sausages production 139
Impact of cooking and fermentation by lactic acid bacteria on phenolic profile of quinoa and buckwheat seeds 139
Effects of the equilibrium atmosphere on Taleggio cheese storage in micro perforated packaging 134
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 130
Preliminary characterization of anti-listerial activity in Lactobacillus strains isolated from traditional Italian cheeses 129
Erythromycin- and tetracycline-resistant lactobacilli in Italian fermented dry sausages 125
The distinctive effect of different insect powders as meat extenders in beef burgers subjected to cooking and in vitro gastrointestinal digestion 124
Oat Okara Fermentation: New Insights into the Microbiological and Metabolomic Characterization 120
Caratterizzazione del sieroinnesto nella produzione del formaggio parmigiano-reggiano. II. analisi microbiologica 117
Healthy design and urban planning strategies, actions, and policy to achieve salutogenic cities 115
Rennets differing in chymosin-to-pepsin ratio shape the metabolomic and sensory profile of Grana Padano PDO cheese during ripening 102
The effect of common duckweed (Lemna minor L.) extract on the shelf-life of beef burgers stored in modified atmosphere packs: A metabolomics approach 98
Reuterin, Phenyllactic Acid, and Exopolysaccharides as Main Antifungal Molecules Produced by Lactic Acid Bacteria: A Scoping Review 93
Can Tannin-coated Paper Packaging Extend the Shelf Life of Fresh Fruits? 78
Selected Staphylococcus spp. and ZnPP-containing liver extract are nitrite-free alternatives to enhance red colour of dry-fermented sausages 66
Liquid and encapsulated duckweed (Lemna minor L.) extracts differentially shape metabolomic fingerprints of packaged beef burgers during shelf-life 56
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 32
Development of Innovative Glazing Sprayable Solutions for Bakery Products 21
Unveiling Microbial Dynamics in the Spontaneous Fermentation of Oat and Rice Okara Sourdoughs 18
A Multidisciplinary Approach for Elderly Nutrition: Looking for the Food Matrix Effect 8
Totale 7.120
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Categoria #
all - tutte 26.020
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 26.020
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022411 0 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
2025/20262.785 318 97 137 329 488 168 492 151 173 194 135 103
2026/2027353 123 230 0 0 0 0 0 0 0 0 0 0
Totale 7.120