IRIS UniCatt

Rebecchi, Annalisa
 Distribuzione geografica
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Continente #
EU - Europa 1.576
NA - Nord America 1.324
AS - Asia 684
SA - Sud America 139
AF - Africa 31
OC - Oceania 8
Continente sconosciuto - Info sul continente non disponibili 3
Totale 3.765
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Nazione #
US - Stati Uniti d'America 1.305
IT - Italia 502
DE - Germania 268
SE - Svezia 249
CN - Cina 228
SG - Singapore 218
FR - Francia 151
BR - Brasile 117
UA - Ucraina 97
IN - India 84
IE - Irlanda 72
GB - Regno Unito 44
ID - Indonesia 41
PL - Polonia 35
RU - Federazione Russa 34
FI - Finlandia 28
TR - Turchia 26
NL - Olanda 21
BE - Belgio 15
KR - Corea 15
IR - Iran 14
CI - Costa d'Avorio 12
ES - Italia 11
CA - Canada 10
JP - Giappone 10
AT - Austria 9
BG - Bulgaria 8
TH - Thailandia 8
HK - Hong Kong 7
MY - Malesia 7
ZA - Sudafrica 7
AU - Australia 6
MX - Messico 6
PE - Perù 6
CZ - Repubblica Ceca 5
EC - Ecuador 5
LT - Lituania 5
RO - Romania 5
TW - Taiwan 5
AR - Argentina 4
DZ - Algeria 4
IL - Israele 4
MA - Marocco 4
NG - Nigeria 3
PT - Portogallo 3
AZ - Azerbaigian 2
CO - Colombia 2
CY - Cipro 2
DK - Danimarca 2
EU - Europa 2
GR - Grecia 2
HU - Ungheria 2
IQ - Iraq 2
LK - Sri Lanka 2
LV - Lettonia 2
NP - Nepal 2
NZ - Nuova Zelanda 2
PY - Paraguay 2
SK - Slovacchia (Repubblica Slovacca) 2
A2 - ???statistics.table.value.countryCode.A2??? 1
AM - Armenia 1
BO - Bolivia 1
EE - Estonia 1
HN - Honduras 1
HR - Croazia 1
JM - Giamaica 1
LA - Repubblica Popolare Democratica del Laos 1
NO - Norvegia 1
OM - Oman 1
PA - Panama 1
PH - Filippine 1
PK - Pakistan 1
PS - Palestinian Territory 1
SI - Slovenia 1
TN - Tunisia 1
UY - Uruguay 1
VE - Venezuela 1
VN - Vietnam 1
Totale 3.765
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Città #
Chandler 258
Singapore 128
Ashburn 104
Milan 98
Cattolica 71
Dublin 66
Jacksonville 62
Ann Arbor 56
San Mateo 53
Nanjing 44
New York 44
Jakarta 37
Woodbridge 31
Marseille 30
Boston 29
Wilmington 28
Moscow 25
Warsaw 24
Dearborn 23
Frankfurt am Main 21
Los Angeles 21
Lawrence 19
Fairfield 18
Izmir 18
The Dalles 17
Houston 15
Shanghai 15
Hangzhou 14
Munich 14
Brussels 13
Abidjan 12
Hefei 12
Princeton 12
Rome 12
Seattle 12
Nanchang 11
Boardman 10
Lauterbourg 10
Redwood City 10
Seoul 10
Bologna 9
Cambridge 9
Kunming 9
Naples 9
Norwalk 9
Parma 9
Pune 9
Augusta 8
Guangzhou 8
Andover 7
Beijing 7
Cavezzo 7
Kish 7
Nürnberg 7
Sassuolo 7
Tianjin 7
Zhengzhou 7
Amsterdam 6
Codogno 6
Düsseldorf 6
Fremont 6
Hebei 6
Lima 6
Rignano Flaminio 6
Shenyang 6
São Paulo 6
Bitonto 5
Busto Arsizio 5
Dallas 5
Helsinki 5
Johannesburg 5
Leawood 5
London 5
Messina 5
Portsmouth 5
Qingdao 5
Rio de Janeiro 5
San Francisco 5
Scarborough 5
Taipei 5
Vienna 5
Chengdu 4
Collecchio 4
Esslingen am Neckar 4
Hong Kong 4
Jiaxing 4
Khlong Luang 4
Kuala Lumpur 4
Lancaster 4
Lanzhou 4
Madrid 4
Mantova 4
Neumarkt 4
Novellara 4
Portici 4
Prague 4
San Diego 4
Wroclaw 4
Anzola 3
Aurora 3
Totale 1.845
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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 177
Caratterizzazione del siero cotto e del corrispondente sieroinnesto nella produzione del formaggio parmigiano-reggiano. I - proprietà chimico-fisiche 176
Molecular and technological characterization of coagulase negative staphylococci involved in the ripening of naturally fermented llama meat sausages from Northwestern Argentina. 153
Biodiversity and technological-functional potential of lactic acid bacteria isolated from pseudocereals and hemp seeds 147
Archaeal microbiota population in piglet feces shifts in response to weaning: Methanobrevibacter smithii is replaced with Methanobrevibacter boviskoreani 144
From gut to food and back to gut: bacterial diversity in animal casings used in the production of dry fermented sausages 140
Next generation sequencing for quantitative measurements in food molecular microbiology 136
Microbial analyses of traditional Italian salami reveal microorganisms transfer from the natural casing to the meat matrix 134
High-throughput sequencing of 16S rRNA amplicons reveals a high bacterial diversity in typical Italian dry fermented sausages 133
Bacterial diversity in typical Italian salami at different ripening stages as revealed by high-throughput sequencing of 16S rRNA amplicons 132
Ecology of antibiotic resistant coagulase-negative staphylococci isolated from the production chain of a typical Italian salami 132
Exploring Coagulase-Negative Staphylococci Diversity from Artisanal Llama Sausages: Assessment of Technological and Safety Traits 126
Development of prebiotics for livestock use. 119
Bacterial communities analysis of amaranth and quinoa dough fermentation by PCR-DGGE(Denaturing Gradient Gel Electrophoresis). 106
Surface microbiota analysis of Taleggio, Gorgonzola, Casera, Scimudin and Formaggio di Fossa Italian cheeses 102
Susceptibility to tetracycline and erythromycin of Lactobacillus paracasei strains isolated from traditional Italian fermented foods 102
Development of an S-layer gene-based PCR-DGGE assay for monitoring dominant Lactobacillus helveticus strains in natural whey starters of Grana Padano cheese 97
Microbial ecology involved in the ripening of naturally fermented llama meat sausages. A focus on lactobacilli diversity 92
Genome-assisted characterization of lactobacillus fermentum, weissella cibaria, and weissella confusa strains isolated from sorghum as starters for sourdough fermentation 92
Preliminary characterization of anti-listerial activity in Lactobacillus strains isolated from traditional Italian cheeses 91
High-throughput asssessment of bacterial ecology in hog, cow and ovine casings used in sausages production 91
Assessment of antibiotic resistance in staphylococci involved in fermented meat product processing 90
Impact of hurdle technologies and low temperatures during ripening on the production of nitrate-free pork salami: A microbiological and metabolomic comparison 88
Changes in the chemical and sensory profile of ripened Italian salami following the addition of different microbial starters 85
Caratterizzazione del sieroinnesto nella produzione del formaggio parmigiano-reggiano. II. analisi microbiologica 84
Incidence of tetracycline and erythromycin resistance in meat-associated bacteria: Impact of different livestock management strategies 83
Impact of cystic fibrosis disease on archaea and bacteria composition of gut microbiota 79
Strategies for nitrite replacement in fermented sausages and effect of high pressure processing against salmonella spp. And listeria innocua 78
Erythromycin- and tetracycline-resistant lactobacilli in Italian fermented dry sausages 76
Impact of cooking and fermentation by lactic acid bacteria on phenolic profile of quinoa and buckwheat seeds 76
Healthy design and urban planning strategies, actions, and policy to achieve salutogenic cities 65
Impact of axenic and mixed starter cultures on metabolomic and sensory profiles of ripened Italian salami 60
Effects of the equilibrium atmosphere on Taleggio cheese storage in micro perforated packaging 51
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 50
Replacement of nitrates and nitrites in meat-derived foods through the utilization of coagulase-negative staphylococci: A review 49
The distinctive effect of different insect powders as meat extenders in beef burgers subjected to cooking and in vitro gastrointestinal digestion 37
Coagulase-negative staphylococci enhance the colour of fermented meat through a complex cross-talk between the arginase and nitric oxide synthase activities 36
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 34
The effect of common duckweed (Lemna minor L.) extract on the shelf-life of beef burgers stored in modified atmosphere packs: A metabolomics approach 29
Oat Okara Fermentation: New Insights into the Microbiological and Metabolomic Characterization 19
Antimicrobial Potential of Polyphenols: Mechanisms of Action and Microbial Responses—A Narrative Review 15
Reuterin, Phenyllactic Acid, and Exopolysaccharides as Main Antifungal Molecules Produced by Lactic Acid Bacteria: A Scoping Review 15
Totale 3.821
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Categoria #
all - tutte 15.737
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 15.737
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020125 0 0 0 0 0 0 0 0 0 0 92 33
2020/2021311 17 26 16 32 49 27 40 17 40 10 29 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
2024/2025901 20 19 55 76 95 49 62 46 152 136 191 0
Totale 3.821