IRIS UniCatt

Rebecchi, Annalisa
 Distribuzione geografica
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Continente #
EU - Europa 1.764
NA - Nord America 1.761
AS - Asia 1.489
SA - Sud America 328
AF - Africa 56
OC - Oceania 20
Continente sconosciuto - Info sul continente non disponibili 4
Totale 5.422
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Nazione #
US - Stati Uniti d'America 1.702
SG - Singapore 636
IT - Italia 546
CN - Cina 396
DE - Germania 303
BR - Brasile 273
SE - Svezia 263
FR - Francia 165
IN - India 99
UA - Ucraina 98
VN - Vietnam 95
GB - Regno Unito 77
IE - Irlanda 73
PL - Polonia 50
ID - Indonesia 43
TR - Turchia 40
FI - Finlandia 36
RU - Federazione Russa 36
CA - Canada 28
NL - Olanda 26
BD - Bangladesh 22
ES - Italia 22
JP - Giappone 22
HK - Hong Kong 20
MX - Messico 20
KR - Corea 19
ZA - Sudafrica 18
AR - Argentina 17
AU - Australia 16
BE - Belgio 15
IR - Iran 14
CI - Costa d'Avorio 13
EC - Ecuador 13
AT - Austria 12
AE - Emirati Arabi Uniti 9
BG - Bulgaria 8
MY - Malesia 8
TH - Thailandia 8
IQ - Iraq 7
PE - Perù 7
PK - Pakistan 7
IL - Israele 6
LT - Lituania 6
MA - Marocco 6
TN - Tunisia 6
CZ - Repubblica Ceca 5
RO - Romania 5
TW - Taiwan 5
AZ - Azerbaigian 4
CO - Colombia 4
DZ - Algeria 4
PY - Paraguay 4
VE - Venezuela 4
CY - Cipro 3
KE - Kenya 3
NG - Nigeria 3
NP - Nepal 3
PT - Portogallo 3
UY - Uruguay 3
DK - Danimarca 2
EU - Europa 2
GR - Grecia 2
HN - Honduras 2
HU - Ungheria 2
JM - Giamaica 2
JO - Giordania 2
KG - Kirghizistan 2
LK - Sri Lanka 2
LV - Lettonia 2
NZ - Nuova Zelanda 2
OM - Oman 2
PH - Filippine 2
PS - Palestinian Territory 2
SA - Arabia Saudita 2
SK - Slovacchia (Repubblica Slovacca) 2
SV - El Salvador 2
UZ - Uzbekistan 2
A2 - ???statistics.table.value.countryCode.A2??? 1
AM - Armenia 1
BH - Bahrain 1
BO - Bolivia 1
BY - Bielorussia 1
CL - Cile 1
DO - Repubblica Dominicana 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
NO - Norvegia 1
PA - Panama 1
PR - Porto Rico 1
SI - Slovenia 1
SN - Senegal 1
Totale 5.418
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Città #
Singapore 307
Chandler 258
Ashburn 198
Milan 114
Cattolica 71
New York 68
Dublin 66
Beijing 62
Jacksonville 62
Los Angeles 58
Ann Arbor 56
San Mateo 53
Nanjing 44
Munich 39
Hefei 38
Warsaw 38
Jakarta 37
Boston 35
Ho Chi Minh City 35
Woodbridge 31
Marseille 30
Frankfurt am Main 28
Wilmington 28
Moscow 25
Dearborn 23
São Paulo 22
Dallas 20
Hanoi 20
Izmir 19
Lawrence 19
Fairfield 18
Houston 18
Hong Kong 17
The Dalles 17
Rome 16
Shanghai 15
Hangzhou 14
Seattle 14
Abidjan 13
Brussels 13
Naples 13
Tokyo 13
Princeton 12
Johannesburg 11
London 11
Nanchang 11
Orem 11
Tianjin 11
Boardman 10
Brooklyn 10
Chicago 10
Lauterbourg 10
Redwood City 10
Rio de Janeiro 10
Seoul 10
Stockholm 10
Amsterdam 9
Bologna 9
Brasília 9
Cambridge 9
Guangzhou 9
Kent 9
Kunming 9
Montreal 9
Norwalk 9
Parma 9
Pune 9
Turku 9
Atlanta 8
Augusta 8
Buffalo 8
Chennai 8
Phoenix 8
Vienna 8
Zhengzhou 8
Andover 7
Buenos Aires 7
Cavezzo 7
Dhaka 7
Kish 7
Lima 7
Manchester 7
Melbourne 7
Nürnberg 7
Poplar 7
Sassuolo 7
Bari 6
Codogno 6
Denver 6
Düsseldorf 6
Fremont 6
Hebei 6
Rignano Flaminio 6
San Francisco 6
Shenyang 6
Sydney 6
Toronto 6
Belo Horizonte 5
Bitonto 5
Busto Arsizio 5
Totale 2.554
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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 219
Caratterizzazione del siero cotto e del corrispondente sieroinnesto nella produzione del formaggio parmigiano-reggiano. I - proprietà chimico-fisiche 190
Molecular and technological characterization of coagulase negative staphylococci involved in the ripening of naturally fermented llama meat sausages from Northwestern Argentina. 184
Biodiversity and technological-functional potential of lactic acid bacteria isolated from pseudocereals and hemp seeds 176
From gut to food and back to gut: bacterial diversity in animal casings used in the production of dry fermented sausages 172
Archaeal microbiota population in piglet feces shifts in response to weaning: Methanobrevibacter smithii is replaced with Methanobrevibacter boviskoreani 170
High-throughput sequencing of 16S rRNA amplicons reveals a high bacterial diversity in typical Italian dry fermented sausages 168
Exploring Coagulase-Negative Staphylococci Diversity from Artisanal Llama Sausages: Assessment of Technological and Safety Traits 164
Microbial analyses of traditional Italian salami reveal microorganisms transfer from the natural casing to the meat matrix 163
Next generation sequencing for quantitative measurements in food molecular microbiology 162
Ecology of antibiotic resistant coagulase-negative staphylococci isolated from the production chain of a typical Italian salami 159
Bacterial diversity in typical Italian salami at different ripening stages as revealed by high-throughput sequencing of 16S rRNA amplicons 156
Microbial ecology involved in the ripening of naturally fermented llama meat sausages. A focus on lactobacilli diversity 148
Development of prebiotics for livestock use. 146
Genome-assisted characterization of lactobacillus fermentum, weissella cibaria, and weissella confusa strains isolated from sorghum as starters for sourdough fermentation 145
Development of an S-layer gene-based PCR-DGGE assay for monitoring dominant Lactobacillus helveticus strains in natural whey starters of Grana Padano cheese 135
Assessment of antibiotic resistance in staphylococci involved in fermented meat product processing 133
Incidence of tetracycline and erythromycin resistance in meat-associated bacteria: Impact of different livestock management strategies 130
Susceptibility to tetracycline and erythromycin of Lactobacillus paracasei strains isolated from traditional Italian fermented foods 129
Bacterial communities analysis of amaranth and quinoa dough fermentation by PCR-DGGE(Denaturing Gradient Gel Electrophoresis). 125
High-throughput asssessment of bacterial ecology in hog, cow and ovine casings used in sausages production 123
Surface microbiota analysis of Taleggio, Gorgonzola, Casera, Scimudin and Formaggio di Fossa Italian cheeses 122
Impact of hurdle technologies and low temperatures during ripening on the production of nitrate-free pork salami: A microbiological and metabolomic comparison 122
Replacement of nitrates and nitrites in meat-derived foods through the utilization of coagulase-negative staphylococci: A review 122
Impact of cystic fibrosis disease on archaea and bacteria composition of gut microbiota 118
Changes in the chemical and sensory profile of ripened Italian salami following the addition of different microbial starters 115
Preliminary characterization of anti-listerial activity in Lactobacillus strains isolated from traditional Italian cheeses 113
Strategies for nitrite replacement in fermented sausages and effect of high pressure processing against salmonella spp. And listeria innocua 112
Erythromycin- and tetracycline-resistant lactobacilli in Italian fermented dry sausages 110
Impact of cooking and fermentation by lactic acid bacteria on phenolic profile of quinoa and buckwheat seeds 109
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 108
Impact of axenic and mixed starter cultures on metabolomic and sensory profiles of ripened Italian salami 107
Caratterizzazione del sieroinnesto nella produzione del formaggio parmigiano-reggiano. II. analisi microbiologica 105
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 103
Effects of the equilibrium atmosphere on Taleggio cheese storage in micro perforated packaging 102
Healthy design and urban planning strategies, actions, and policy to achieve salutogenic cities 94
The distinctive effect of different insect powders as meat extenders in beef burgers subjected to cooking and in vitro gastrointestinal digestion 93
Coagulase-negative staphylococci enhance the colour of fermented meat through a complex cross-talk between the arginase and nitric oxide synthase activities 81
The effect of common duckweed (Lemna minor L.) extract on the shelf-life of beef burgers stored in modified atmosphere packs: A metabolomics approach 67
Oat Okara Fermentation: New Insights into the Microbiological and Metabolomic Characterization 66
Reuterin, Phenyllactic Acid, and Exopolysaccharides as Main Antifungal Molecules Produced by Lactic Acid Bacteria: A Scoping Review 63
Antimicrobial Potential of Polyphenols: Mechanisms of Action and Microbial Responses—A Narrative Review 61
Can Tannin-coated Paper Packaging Extend the Shelf Life of Fresh Fruits? 27
Selected Staphylococcus spp. and ZnPP-containing liver extract are nitrite-free alternatives to enhance red colour of dry-fermented sausages 24
Rennets differing in chymosin-to-pepsin ratio shape the metabolomic and sensory profile of Grana Padano PDO cheese during ripening 23
Liquid and encapsulated duckweed (Lemna minor L.) extracts differentially shape metabolomic fingerprints of packaged beef burgers during shelf-life 19
Totale 5.483
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Categoria #
all - tutte 20.690
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 20.690
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021171 0 0 0 0 0 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
2024/20251.062 20 19 55 76 95 49 62 46 152 136 208 144
2025/20261.501 318 97 137 329 488 132 0 0 0 0 0 0
Totale 5.483