IRIS UniCatt

Rebecchi, Annalisa
 Distribuzione geografica
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Continente #
NA - Nord America 3.170
EU - Europa 2.127
AS - Asia 2.045
SA - Sud America 382
Continente sconosciuto - Info sul continente non disponibili 104
AF - Africa 70
OC - Oceania 21
Totale 7.919
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Nazione #
US - Stati Uniti d'America 3.027
SG - Singapore 803
IT - Italia 745
CN - Cina 442
DE - Germania 316
BR - Brasile 300
SE - Svezia 266
VN - Vietnam 227
FR - Francia 222
IN - India 114
UA - Ucraina 101
GB - Regno Unito 99
BD - Bangladesh 98
IE - Irlanda 79
CA - Canada 70
HK - Hong Kong 53
JP - Giappone 51
PL - Polonia 51
RU - Federazione Russa 51
ID - Indonesia 48
FI - Finlandia 43
TR - Turchia 41
NL - Olanda 38
MX - Messico 27
AR - Argentina 25
ES - Italia 24
IL - Israele 21
KR - Corea 21
ZA - Sudafrica 20
BE - Belgio 19
AT - Austria 18
EC - Ecuador 18
AU - Australia 17
IR - Iran 14
MY - Malesia 14
CI - Costa d'Avorio 13
PK - Pakistan 13
PE - Perù 12
IQ - Iraq 11
AE - Emirati Arabi Uniti 10
LT - Lituania 9
PH - Filippine 9
TH - Thailandia 9
VE - Venezuela 9
BG - Bulgaria 8
JM - Giamaica 8
MA - Marocco 8
RO - Romania 7
CR - Costa Rica 6
SC - Seychelles 6
SV - El Salvador 6
TN - Tunisia 6
TT - Trinidad e Tobago 6
CO - Colombia 5
CZ - Repubblica Ceca 5
DZ - Algeria 5
SA - Arabia Saudita 5
SI - Slovenia 5
TW - Taiwan 5
AZ - Azerbaigian 4
GT - Guatemala 4
NP - Nepal 4
PY - Paraguay 4
UY - Uruguay 4
BO - Bolivia 3
CW - ???statistics.table.value.countryCode.CW??? 3
CY - Cipro 3
EE - Estonia 3
HN - Honduras 3
KE - Kenya 3
NG - Nigeria 3
NI - Nicaragua 3
OM - Oman 3
PS - Palestinian Territory 3
PT - Portogallo 3
UZ - Uzbekistan 3
BB - Barbados 2
BF - Burkina Faso 2
DK - Danimarca 2
DO - Repubblica Dominicana 2
EU - Europa 2
GP - Guadalupe 2
GR - Grecia 2
HU - Ungheria 2
JO - Giordania 2
KG - Kirghizistan 2
LK - Sri Lanka 2
LV - Lettonia 2
MN - Mongolia 2
NZ - Nuova Zelanda 2
SK - Slovacchia (Repubblica Slovacca) 2
SN - Senegal 2
SY - Repubblica araba siriana 2
A2 - ???statistics.table.value.countryCode.A2??? 1
AM - Armenia 1
BH - Bahrain 1
BY - Bielorussia 1
CH - Svizzera 1
CL - Cile 1
ET - Etiopia 1
Totale 7.806
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Città #
Ashburn 458
Singapore 451
San Jose 280
Chandler 258
Milan 155
Los Angeles 98
New York 90
Ho Chi Minh City 76
Dublin 72
Cattolica 71
Beijing 69
Hanoi 67
Jacksonville 67
Council Bluffs 57
San Mateo 57
Ann Arbor 56
Lauterbourg 49
The Dalles 46
Hong Kong 45
Nanjing 44
Munich 39
Tokyo 39
Frankfurt am Main 38
Hefei 38
Warsaw 38
Jakarta 37
Boston 36
São Paulo 34
Rome 31
Woodbridge 31
Marseille 30
Wilmington 30
Dallas 29
Moscow 25
St Louis 25
Dearborn 23
Houston 21
Chicago 19
Izmir 19
Lawrence 19
Orem 19
Phoenix 19
Bologna 18
Brooklyn 18
Fairfield 18
Naples 18
Da Nang 17
Shanghai 16
Atlanta 15
Boardman 15
Hangzhou 15
Seattle 15
Toronto 15
Amsterdam 14
Brussels 14
Chennai 14
London 14
Montreal 14
Santa Clara 14
Abidjan 13
Buffalo 13
Figino 13
North Bergen 12
Princeton 12
San Francisco 12
Stockholm 12
Johannesburg 11
Nanchang 11
Seoul 11
Tianjin 11
Brasília 10
Cambridge 10
Dhaka 10
Guangzhou 10
Kent 10
Lima 10
Melbourne 10
Norwalk 10
Paris 10
Redwood City 10
Rio de Janeiro 10
Vienna 10
Buenos Aires 9
Kuala Lumpur 9
Kunming 9
Manchester 9
Parma 9
Pune 9
San Diego 9
Turku 9
Zhengzhou 9
Andover 8
Augusta 8
Denver 8
Helsinki 8
Tukwila 8
Cavezzo 7
Haiphong 7
Kingston 7
Kish 7
Totale 3.869
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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 265
Biodiversity and technological-functional potential of lactic acid bacteria isolated from pseudocereals and hemp seeds 243
Caratterizzazione del siero cotto e del corrispondente sieroinnesto nella produzione del formaggio parmigiano-reggiano. I - proprietà chimico-fisiche 235
Molecular and technological characterization of coagulase negative staphylococci involved in the ripening of naturally fermented llama meat sausages from Northwestern Argentina. 228
Exploring Coagulase-Negative Staphylococci Diversity from Artisanal Llama Sausages: Assessment of Technological and Safety Traits 224
From gut to food and back to gut: bacterial diversity in animal casings used in the production of dry fermented sausages 221
Archaeal microbiota population in piglet feces shifts in response to weaning: Methanobrevibacter smithii is replaced with Methanobrevibacter boviskoreani 212
Next generation sequencing for quantitative measurements in food molecular microbiology 207
High-throughput sequencing of 16S rRNA amplicons reveals a high bacterial diversity in typical Italian dry fermented sausages 207
Replacement of nitrates and nitrites in meat-derived foods through the utilization of coagulase-negative staphylococci: A review 204
Genome-assisted characterization of lactobacillus fermentum, weissella cibaria, and weissella confusa strains isolated from sorghum as starters for sourdough fermentation 199
Microbial analyses of traditional Italian salami reveal microorganisms transfer from the natural casing to the meat matrix 196
Development of prebiotics for livestock use. 191
Microbial ecology involved in the ripening of naturally fermented llama meat sausages. A focus on lactobacilli diversity 191
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 189
Ecology of antibiotic resistant coagulase-negative staphylococci isolated from the production chain of a typical Italian salami 183
Impact of axenic and mixed starter cultures on metabolomic and sensory profiles of ripened Italian salami 181
Development of an S-layer gene-based PCR-DGGE assay for monitoring dominant Lactobacillus helveticus strains in natural whey starters of Grana Padano cheese 181
Bacterial diversity in typical Italian salami at different ripening stages as revealed by high-throughput sequencing of 16S rRNA amplicons 179
Incidence of tetracycline and erythromycin resistance in meat-associated bacteria: Impact of different livestock management strategies 178
Impact of hurdle technologies and low temperatures during ripening on the production of nitrate-free pork salami: A microbiological and metabolomic comparison 172
Strategies for nitrite replacement in fermented sausages and effect of high pressure processing against salmonella spp. And listeria innocua 172
Assessment of antibiotic resistance in staphylococci involved in fermented meat product processing 171
Antimicrobial Potential of Polyphenols: Mechanisms of Action and Microbial Responses—A Narrative Review 169
Susceptibility to tetracycline and erythromycin of Lactobacillus paracasei strains isolated from traditional Italian fermented foods 168
Impact of cystic fibrosis disease on archaea and bacteria composition of gut microbiota 159
Changes in the chemical and sensory profile of ripened Italian salami following the addition of different microbial starters 155
Bacterial communities analysis of amaranth and quinoa dough fermentation by PCR-DGGE(Denaturing Gradient Gel Electrophoresis). 154
Coagulase-negative staphylococci enhance the colour of fermented meat through a complex cross-talk between the arginase and nitric oxide synthase activities 153
Impact of cooking and fermentation by lactic acid bacteria on phenolic profile of quinoa and buckwheat seeds 150
Surface microbiota analysis of Taleggio, Gorgonzola, Casera, Scimudin and Formaggio di Fossa Italian cheeses 149
High-throughput asssessment of bacterial ecology in hog, cow and ovine casings used in sausages production 149
Erythromycin- and tetracycline-resistant lactobacilli in Italian fermented dry sausages 147
Preliminary characterization of anti-listerial activity in Lactobacillus strains isolated from traditional Italian cheeses 146
The distinctive effect of different insect powders as meat extenders in beef burgers subjected to cooking and in vitro gastrointestinal digestion 142
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 142
Caratterizzazione del sieroinnesto nella produzione del formaggio parmigiano-reggiano. II. analisi microbiologica 142
Effects of the equilibrium atmosphere on Taleggio cheese storage in micro perforated packaging 139
Oat Okara Fermentation: New Insights into the Microbiological and Metabolomic Characterization 139
Healthy design and urban planning strategies, actions, and policy to achieve salutogenic cities 128
Rennets differing in chymosin-to-pepsin ratio shape the metabolomic and sensory profile of Grana Padano PDO cheese during ripening 123
The effect of common duckweed (Lemna minor L.) extract on the shelf-life of beef burgers stored in modified atmosphere packs: A metabolomics approach 111
Reuterin, Phenyllactic Acid, and Exopolysaccharides as Main Antifungal Molecules Produced by Lactic Acid Bacteria: A Scoping Review 100
Can Tannin-coated Paper Packaging Extend the Shelf Life of Fresh Fruits? 98
Selected Staphylococcus spp. and ZnPP-containing liver extract are nitrite-free alternatives to enhance red colour of dry-fermented sausages 79
Liquid and encapsulated duckweed (Lemna minor L.) extracts differentially shape metabolomic fingerprints of packaged beef burgers during shelf-life 73
Development of Innovative Glazing Sprayable Solutions for Bakery Products 64
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 42
Unveiling Microbial Dynamics in the Spontaneous Fermentation of Oat and Rice Okara Sourdoughs 37
A Multidisciplinary Approach for Elderly Nutrition: Looking for the Food Matrix Effect 32
Totale 7.919
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Categoria #
all - tutte 28.297
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 28.297
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022354 0 0 0 0 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
2026/20271.152 123 237 217 487 88 0 0 0 0 0 0 0
Totale 7.919