CRIS Current Research Information System

MONTANARI, CHIARA
 Distribuzione geografica
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Continente #
NA - Nord America 4.969
AS - Asia 4.724
EU - Europa 3.762
AF - Africa 338
SA - Sud America 297
OC - Oceania 20
Continente sconosciuto - Info sul continente non disponibili 7
Totale 14.117
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Nazione #
US - Stati Uniti d'America 4.900
CN - Cina 1.550
SG - Singapore 1.478
IT - Italia 955
GB - Regno Unito 853
VN - Vietnam 613
DE - Germania 434
IN - India 335
SE - Svezia 329
HK - Hong Kong 288
KR - Corea 210
RU - Federazione Russa 208
BR - Brasile 206
FR - Francia 150
IE - Irlanda 144
UA - Ucraina 99
CI - Costa d'Avorio 86
NL - Olanda 85
ZA - Sudafrica 83
EE - Estonia 63
AT - Austria 61
ES - Italia 59
FI - Finlandia 59
BG - Bulgaria 56
TG - Togo 54
JP - Giappone 50
CH - Svizzera 47
BE - Belgio 46
CA - Canada 46
ID - Indonesia 41
JO - Giordania 38
AR - Argentina 37
TR - Turchia 35
SC - Seychelles 34
PL - Polonia 23
NG - Nigeria 21
DZ - Algeria 20
AU - Australia 18
EG - Egitto 17
EC - Ecuador 16
IR - Iran 15
MX - Messico 15
RO - Romania 15
BD - Bangladesh 14
PT - Portogallo 12
SK - Slovacchia (Repubblica Slovacca) 12
GR - Grecia 11
MA - Marocco 11
HR - Croazia 10
CO - Colombia 8
DK - Danimarca 8
PE - Perù 8
A2 - ???statistics.table.value.countryCode.A2??? 7
CL - Cile 7
LT - Lituania 7
PH - Filippine 7
UY - Uruguay 7
AE - Emirati Arabi Uniti 6
CZ - Repubblica Ceca 6
IQ - Iraq 6
MY - Malesia 6
PY - Paraguay 6
TH - Thailandia 5
LB - Libano 4
DO - Repubblica Dominicana 3
KH - Cambogia 3
PK - Pakistan 3
TW - Taiwan 3
BF - Burkina Faso 2
BO - Bolivia 2
BY - Bielorussia 2
CR - Costa Rica 2
ET - Etiopia 2
GH - Ghana 2
LA - Repubblica Popolare Democratica del Laos 2
MN - Mongolia 2
NO - Norvegia 2
NZ - Nuova Zelanda 2
TJ - Tagikistan 2
TN - Tunisia 2
AD - Andorra 1
AF - Afghanistan, Repubblica islamica di 1
AZ - Azerbaigian 1
BS - Bahamas 1
BW - Botswana 1
CU - Cuba 1
HU - Ungheria 1
IL - Israele 1
KG - Kirghizistan 1
KW - Kuwait 1
LU - Lussemburgo 1
MD - Moldavia 1
OM - Oman 1
PA - Panama 1
RS - Serbia 1
RW - Ruanda 1
SA - Arabia Saudita 1
SD - Sudan 1
SI - Slovenia 1
SN - Senegal 1
Totale 14.116
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Città #
Singapore 956
Southend 720
Ashburn 541
Chandler 504
Hefei 451
Fairfield 432
Santa Clara 289
Hong Kong 281
Wilmington 233
Woodbridge 212
Ann Arbor 211
Houston 205
Seattle 199
Seoul 193
Bologna 181
Princeton 161
Beijing 159
Dong Ket 159
Cambridge 150
Dublin 140
Boardman 132
Hyderabad 118
Dallas 93
Abidjan 86
Nanjing 86
Ho Chi Minh City 84
Los Angeles 81
Westminster 69
Cesena 66
Hanoi 66
New York 66
Padova 66
Lomé 54
Milan 54
Sofia 54
Redmond 51
Berlin 47
Vienna 46
Brussels 45
Tokyo 45
Jinan 44
Turin 43
Redondo Beach 42
Jacksonville 40
Munich 40
Bengaluru 39
Buffalo 39
Amman 38
Dearborn 37
Saint Petersburg 37
Bern 36
Forlì 35
Helsinki 32
San Diego 32
Medford 31
Shenyang 31
Shanghai 30
Changsha 29
Guangzhou 28
Hebei 25
Modena 24
Rome 24
Falls Church 23
Madrid 23
Wuhan 23
Jakarta 22
Nuremberg 22
Redwood City 22
Zhengzhou 22
Yubileyny 21
Norwalk 20
Nanchang 19
Frankfurt am Main 18
Toronto 18
Abeokuta 17
Chicago 17
Jiaxing 16
Mülheim 16
Phoenix 16
Tianjin 16
Amsterdam 15
Warsaw 15
London 14
São Paulo 14
Verona 14
Florence 13
Hangzhou 13
Lappeenranta 13
Taiyuan 13
Kuban 12
Pune 12
Turku 12
Moscow 11
San Francisco 11
Tongling 11
Ankara 10
Haiphong 10
Lanzhou 10
Melbourne 10
Olalla 10
Totale 9.136
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Nome #
Characterization of Oregano (Origanum vulgare) essential oil and definition of its antimicrobial activity against Listeria monocytogenes and Escherichia coli in vitro system and onto foodstuff surfaces 264
Characterisation of yeast microbiota, chemical and sensory properties of organic and biodynamic Sangiovese red wines 222
Biogenic Amine Production by Lactic Acid Bacteria: A Review 209
Bacterial community of industrial raw sausage packaged in modified atmosphere throughout the shelf life 205
Biogenic amine content and aromatic profile of Salama da sugo, a typical cooked fermented sausage produced in Emilia Romagna Region (Italy) 200
Effect of Fermentation with Different Lactic Acid Bacteria Starter Cultures on Biogenic Amine Content and Ripening Patterns in Dry Fermented Sausages 195
Use of indigenous lactic acid bacteria for industrial fermented sausage production: microbiological, chemico-physical and sensory features and biogenic amine content 194
Lactic acid bacteria and natural antimicrobials to improve the safety and shelf-life of minimally processed sliced apples and lamb's lettuce 188
Atmospheric-pressure gas plasma for decontamination of food products 182
New bread formulation with improved rheological properties and longer shelf-life by the combined use of transglutaminase and sourdough 182
The capability of tyramine production and correlation between phenotypic and genetic characteristics of Enterococcus faecium and Enterococcus faecalis strains 178
Heat-Assisted Pulsed Electric Field Treatment for the Inactivation of Saccharomyces cerevisiae: Effects of the Presence of Citral 176
Antibacterial activity of some Lamiaceae species against Staphylococcus aureus in yoghurt-based drink (Doogh) 175
Fermented Nut-Based Vegan Food: Characterization of a Home made Product and Scale-Up to an Industrial Pilot-Scale Production 169
Modeling of yeast thermal resistance and optimization of the pasteurization treatment applied to soft drinks 167
Geochemistry and microbial diversity of cave waters in the gypsum karst aquifers of Emilia Romagna region, Italy 166
Effects of the diameter on physico-chemical, microbiological and volatile profile in dry fermented sausages produced with two different starter cultures 165
Phenotypic diversity of Lactobacillus sakei strains 165
Fermented cheese-like vegan product: scale up from a domestic preparation to an industrial production 165
Modelling of Listeria monocytogenes Scott A after a mild heat treatment in the presence of thymol and carvacrol: Effects on culturability and viability 164
Physiological response of Saccharomyces cerevisiae to citral combined with thermal treatment 163
Metabolism of lactobacillus sakei Chr82 in the presence of different amounts of fermentable sugars 161
Matricaria genus as a source of antimicrobial agents: From farm to pharmacy and food applications 160
Biogenic amines in food: A review of factors affecting their formation 160
Assessment of the efficacy of a low-temperature gas plasma prototype for superficial decontamination of table eggs 158
Effects of two different sourdoughs on the characteristics of Pandoro, a typical Italian sweet leavened baked good 158
Panificabilità di farine derivanti da varietà di grani antichi 158
Effects of aw at packaging time and atmosphere composition on aroma profile, biogenic amine content and microbiological features of dry fermented sausages 154
Characterization of Salama da Sugo, a traditional fermented Italian sausage. 152
Dynamic Stresses of Lactic Acid Bacteria Associated to Fermentation Processes 152
Physico-chemical and microbiological characterisation of Italian fermented sausages in relation to their size 151
Effect of wine addition on microbiological characteristics, volatile molecule profiles and biogenic amine contents in fermented sausages 150
Effects of bioprotective cultures on the microbial community during storage of Italian fresh filled pasta 150
Survival of the functional yeast Kluyveromyces marxianus B0399 in fermented milk with added sorbic acid 149
Evolution of microbial community and chemical properties of a sourdough during the production of Colomba, an Italian sweet leavened baked product 148
Insights into the Metabolomic Diversity of Latilactobacillus sakei 148
Environmental Factors Affecting Escherichia coli Concentrations in Striped Venus Clam (Chamelea gallina L.) Harvested in the North Adriatic Sea 146
Biotechnological treatment for bakery to increase dough structure, shelf–life and sensory properties. 146
2(5H)-furanones as signaling molecole in some Gram + and Gram – species: biosynthesis and intra and interspecific activity 145
Growth, biogenic amine production and tyrDC transcription of Enterococcus faecalis in synthetic medium containing defined amino acid concentrations 144
Finite element model of salami ripening process and successive storage in package 143
Potential of Natural Antimicrobials for the Production of Minimally Processed Fresh-Cut Apples 143
Effects of Starter Cultures and Type of Casings on the Microbial Features and Volatile Profile of Fermented Sausages 141
New insights in thermal resistance of staphylococcal strains belonging to the species Staphylococcus epidermidis, Staphylococcus lugdunensis and Staphylococcus aureus 141
Microbiological safety and functional properties of a fermented nut-based product 140
2-methyibutyric and 3-methylbutyric acids: possible components of a feed back loop under stress conditions? 135
Characterization of sourdough for the production of Colomba, an italian traditional sweet-leavened baked good 135
Taxonomical Identification and Safety Characterization of Lactobacillaceae from Mediterranean Natural Fermented Sausages 134
A procedure for the sensory evaluation of Salama da sugo, a typical fermented sausage produced in the Emilia Romagna Region, Italy 134
Tyrosine decarboxylase activity of Enterococcus mundtii: new insights into phenotypic and genetic aspects 134
Eucalyptus essential oil as a natural food preservative: in vivo and in vitro antiyeast potential 134
Changes in the microbiota and colour of pork meat batter during refrigerated storage in relation to the application of High Hydrostatic Pressure 133
Gluten free flour doughs improvement of texture by protein cross-links occurring via microbial transglutaminase from Streptoverticillum mobaraense. 132
Safety and technological issues of dry fermented sausages produced without nitrate and nitrite 131
Control of tyramine and histamine accumulation by lactic acid bacteria using bacteriocin forming lactococci 130
Tyrosine decarboxylase activity of enterococci grown in media with different nutritional potential: Tyramine and 2-phenylethylamine accumulation and tyrDC gene expression 129
Companilactobacillus alimentarius: An extensive characterization of strains isolated from spontaneous fermented sausages 128
Non-thermal atmospheric gas plasma device for surface decontamination of shell eggs 127
Application of natural antimicrobial strategies in seafood preservation 127
Efficacy of natural antimicrobials to prolong the shelf-life of minimally processed apples packaged in modified atmosphere 126
GAS PLASMA TREATMENTS FOR SUPERFICIAL DECONTAMINATION OF TABLE EGGS 125
Technological traits and mitigation activity of autochthonous lactic acid bacteria from mediterranean fermented meat-products 123
Identification, safety and technological characteristics of Weissella strains from traditional Southwestern Algerian kaddid 123
Mediterranean Spontaneously Fermented Sausages: Spotlight on Microbiological and Quality Features to Exploit Their Bacterial Biodiversity 123
Combined use of high pressure homogenization and natural antimicrobials to increase apple juice shelf-life and safety 122
Survival, growth, and biogenic amine production of Enterococcus faecium FC12 in response to extracts and essential oils of Rubus fruticosus and Juniperus oxycedrus 121
Satureja horvatii essential oil: In vitro antimicrobial and antiradical properties and in situ control of Listeria monocytogenes in pork meat 121
Improvement of the safety of artisanal Spanish fermented sausages: Spotlight on the role of bacteriocinogenic Lactiplantibacillus paraplantarum against a Companilactobacillus alimentarius histaminogenic strain 119
Resistive barrier discharge device to grenerate gas plasma for food decontamination 117
Yeasts from organic or biodynamic grapes: genomic and proteomic identification 117
Listeria monocytogenes sensitivity to antimicrobial treatments depends on cell origin 116
Use of two autochthonous bacteriocinogenic strains as starter cultures in the production of salchichónes, a type of Spanish fermented sausages 114
Synthesis of cyclopropane fatty acids in Lactobacillus helveticus and Lactobacillus sanfranciscensis and their cellular fatty acids changes following short term acid and cold stresses 114
Recent developments of lactic acid bacteria and their metabolites on foodborne pathogens and spoilage bacteria: Facts and gaps 113
Competition between starter cultures and wild microbial population in sausage fermentation: A case study regarding a typical italian salami (ventricina) 113
Sustainable sources for antioxidant and antimicrobial compounds used in meat and seafood products 112
Companilactobacillus alimentarius isolated from spontaneously fermented sausages: safety and technological features 109
Mediterranean and medicinal plants as source of bioactive essential oils for new natural functional ingredients 108
Effects of Rubus fruticosus and Juniperus oxycedrus derivatives on culturability and viability of Listeria monocytogenes 107
null 106
Seasonal Changes in Essential Oil Constituents of Cystoseira compressa: First Report 106
Characterization of sourdough for the production of Colomba, an Italian traditional sweet-leavened baked good 104
Modeling with the Logistic Regression of the Growth/No Growth Interface of Saccharomyces cerevisiae in Relation to 2 Antimicrobial Terpenes (Citral and Linalool), pH, and aw 103
Mediterranean and medicinal plants as source of bioactive essential oils: effects on the culturability and viability of Listeria monocytogenes 102
Mediterranean Plants and Spices as a Source of Bioactive Essential Oils for Food Applications: Chemical Characterisation and In Vitro Activity 102
Spontaneous fermentation of a cheese-type vegan product: evaluation of the microbial community 102
Improving the Shelf-Life of Fish Burgers Made with a Mix of Sea Bass and Sea Bream Meat by Bioprotective Cultures 101
Yeast microbial ecology, aroma profiles and safety features of wines from biological or biodynamic grapes in relation to starter addition 100
Potential application of Micromeria dalmatica essential oil as a protective agent in a food system 99
Oxylipins generation in Lactobacillus helveticus in relation to unsaturated fatty acid supplementation 98
Effect of mild heat treatments on the antimicrobial activity of essential oils of Curcuma longa, Xylopia aethiopica, Zanthoxylum xanthoxyloides and Zanthoxylum leprieurii against Salmonella enteritidis 98
null 98
Combination of transglutaminase and sourdough on gluten-free flours to improve dough structure 97
Tween 80 and respiratory growth affect metabolite production and membrane fatty acids in Lactobacillus casei N87 95
Microbial Spoilage of Traditional Goose Sausages Produced in a Northern Region of Italy 91
Innovazione attraverso la tradizione. Le eccellenze alimentari in Emilia-Romagna nel caso della produzione di insaccati 89
May low-temperature gas plasma be considered an innovative technique to decontaminate table eggs? 88
Influence of pepper and blueberry purees fermented by an autochthonous microbial consortium on the aroma and technological properties of bread 86
High pressure homogenization to increase probiotic and quality features of the Italian traditional cheese “caciotta”. 86
Quality of wines in relation to the grape agriculture practices, the must yeast microbial population and the starter addition during winemaking 79
Totale 13.708
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Categoria #
all - tutte 40.401
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 40.401
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021954 0 0 0 0 0 53 36 72 190 72 79 452
2021/20221.716 146 70 88 110 144 100 126 185 80 80 280 307
2022/20232.050 193 305 109 275 151 178 63 139 317 62 163 95
2023/2024740 31 110 51 71 63 131 41 83 17 61 49 32
2024/20252.907 193 321 177 172 496 211 287 102 118 99 196 535
2025/20263.204 486 746 625 432 737 178 0 0 0 0 0 0
Totale 14.506