CRIS Current Research Information System

MONTANARI, CHIARA
 Distribuzione geografica
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Continente #
AS - Asia 6.304
NA - Nord America 5.953
EU - Europa 4.160
AF - Africa 457
SA - Sud America 342
OC - Oceania 22
Continente sconosciuto - Info sul continente non disponibili 7
Totale 17.245
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Nazione #
US - Stati Uniti d'America 5.846
SG - Singapore 1.873
CN - Cina 1.837
VN - Vietnam 1.216
IT - Italia 1.061
GB - Regno Unito 877
DE - Germania 464
IN - India 357
SE - Svezia 333
HK - Hong Kong 323
FR - Francia 276
BR - Brasile 230
KR - Corea 228
RU - Federazione Russa 214
ZA - Sudafrica 181
IE - Irlanda 148
JP - Giappone 102
UA - Ucraina 101
NL - Olanda 100
FI - Finlandia 95
CI - Costa d'Avorio 87
ES - Italia 65
CA - Canada 64
AT - Austria 63
EE - Estonia 63
BG - Bulgaria 57
TG - Togo 54
TR - Turchia 53
AR - Argentina 49
BE - Belgio 49
CH - Svizzera 48
ID - Indonesia 48
JO - Giordania 40
PH - Filippine 34
SC - Seychelles 34
BD - Bangladesh 31
PL - Polonia 30
TW - Taiwan 26
IQ - Iraq 24
DZ - Algeria 23
MX - Messico 23
NG - Nigeria 21
TH - Thailandia 21
AU - Australia 20
EG - Egitto 20
PT - Portogallo 20
EC - Ecuador 16
IR - Iran 16
RO - Romania 16
GR - Grecia 15
PK - Pakistan 14
SK - Slovacchia (Repubblica Slovacca) 14
MA - Marocco 13
HR - Croazia 11
CO - Colombia 10
LT - Lituania 10
MY - Malesia 9
DK - Danimarca 8
PE - Perù 8
SA - Arabia Saudita 8
UY - Uruguay 8
A2 - ???statistics.table.value.countryCode.A2??? 7
AE - Emirati Arabi Uniti 7
CL - Cile 7
CZ - Repubblica Ceca 7
PY - Paraguay 7
UZ - Uzbekistan 6
DO - Repubblica Dominicana 5
JM - Giamaica 5
LB - Libano 5
VE - Venezuela 5
GH - Ghana 4
MD - Moldavia 4
OM - Oman 4
TN - Tunisia 4
KH - Cambogia 3
KZ - Kazakistan 3
SN - Senegal 3
AZ - Azerbaigian 2
BF - Burkina Faso 2
BO - Bolivia 2
BY - Bielorussia 2
CR - Costa Rica 2
ET - Etiopia 2
HN - Honduras 2
IL - Israele 2
LA - Repubblica Popolare Democratica del Laos 2
LY - Libia 2
MN - Mongolia 2
NO - Norvegia 2
NZ - Nuova Zelanda 2
RS - Serbia 2
SI - Slovenia 2
SY - Repubblica araba siriana 2
TJ - Tagikistan 2
ZM - Zambia 2
AD - Andorra 1
AF - Afghanistan, Repubblica islamica di 1
AM - Armenia 1
BS - Bahamas 1
Totale 17.231
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Città #
Singapore 1.327
Southend 720
Ashburn 631
Chandler 504
Hefei 451
Fairfield 432
San Jose 428
Santa Clara 307
Hong Kong 301
Ho Chi Minh City 233
Wilmington 233
Woodbridge 212
Ann Arbor 211
Houston 209
Hanoi 204
Seattle 202
Bologna 199
Seoul 194
Beijing 169
Princeton 161
Dong Ket 159
Cambridge 150
Dublin 141
Boardman 133
Hyderabad 118
Dallas 101
New York 101
Lauterbourg 99
Los Angeles 98
Johannesburg 96
Council Bluffs 91
Abidjan 87
Nanjing 87
Tokyo 77
Westminster 70
Cesena 66
Padova 66
Helsinki 62
Milan 59
Lomé 54
Sofia 54
Redmond 51
Turin 49
Berlin 48
Vienna 48
Jinan 46
Brussels 45
Jacksonville 44
Frankfurt am Main 42
Redondo Beach 42
Buffalo 41
Guangzhou 41
Amman 40
Munich 40
Shanghai 40
Bengaluru 39
Dearborn 37
Saint Petersburg 37
Bern 36
Forlì 35
Haiphong 35
Changsha 32
San Diego 32
Da Nang 31
Medford 31
Rome 31
Shenyang 31
Phoenix 28
Hebei 25
Madrid 25
Modena 25
Orem 25
Jakarta 24
Nuremberg 24
The Dalles 24
Wuhan 24
Falls Church 23
Amsterdam 22
Redwood City 22
Zhengzhou 22
Nanchang 21
Yubileyny 21
Chicago 20
Norwalk 20
Warsaw 20
Hangzhou 19
Lappeenranta 19
London 19
São Paulo 19
Tianjin 19
Paris 18
Toronto 18
Abeokuta 17
Ankara 16
Jiaxing 16
Mülheim 16
San Francisco 16
Verona 16
Florence 15
Shenzhen 15
Totale 10.994
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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 284
Characterisation of yeast microbiota, chemical and sensory properties of organic and biodynamic Sangiovese red wines 251
Biogenic Amine Production by Lactic Acid Bacteria: A Review 251
Use of indigenous lactic acid bacteria for industrial fermented sausage production: microbiological, chemico-physical and sensory features and biogenic amine content 239
Effect of Fermentation with Different Lactic Acid Bacteria Starter Cultures on Biogenic Amine Content and Ripening Patterns in Dry Fermented Sausages 238
Bacterial community of industrial raw sausage packaged in modified atmosphere throughout the shelf life 237
Biogenic amine content and aromatic profile of Salama da sugo, a typical cooked fermented sausage produced in Emilia Romagna Region (Italy) 235
The capability of tyramine production and correlation between phenotypic and genetic characteristics of Enterococcus faecium and Enterococcus faecalis strains 225
Atmospheric-pressure gas plasma for decontamination of food products 212
New bread formulation with improved rheological properties and longer shelf-life by the combined use of transglutaminase and sourdough 211
Lactic acid bacteria and natural antimicrobials to improve the safety and shelf-life of minimally processed sliced apples and lamb's lettuce 209
Fermented Nut-Based Vegan Food: Characterization of a Home made Product and Scale-Up to an Industrial Pilot-Scale Production 204
Phenotypic diversity of Lactobacillus sakei strains 204
Effects of the diameter on physico-chemical, microbiological and volatile profile in dry fermented sausages produced with two different starter cultures 199
Heat-Assisted Pulsed Electric Field Treatment for the Inactivation of Saccharomyces cerevisiae: Effects of the Presence of Citral 199
Modeling of yeast thermal resistance and optimization of the pasteurization treatment applied to soft drinks 198
Modelling of Listeria monocytogenes Scott A after a mild heat treatment in the presence of thymol and carvacrol: Effects on culturability and viability 196
Antibacterial activity of some Lamiaceae species against Staphylococcus aureus in yoghurt-based drink (Doogh) 195
Geochemistry and microbial diversity of cave waters in the gypsum karst aquifers of Emilia Romagna region, Italy 193
Biotechnological treatment for bakery to increase dough structure, shelf–life and sensory properties. 192
Physiological response of Saccharomyces cerevisiae to citral combined with thermal treatment 191
Biogenic amines in food: A review of factors affecting their formation 190
Physico-chemical and microbiological characterisation of Italian fermented sausages in relation to their size 187
Panificabilità di farine derivanti da varietà di grani antichi 187
Characterization of Salama da Sugo, a traditional fermented Italian sausage. 185
Effects of aw at packaging time and atmosphere composition on aroma profile, biogenic amine content and microbiological features of dry fermented sausages 182
Microbiological safety and functional properties of a fermented nut-based product 181
Matricaria genus as a source of antimicrobial agents: From farm to pharmacy and food applications 180
Effects of two different sourdoughs on the characteristics of Pandoro, a typical Italian sweet leavened baked good 178
Dynamic Stresses of Lactic Acid Bacteria Associated to Fermentation Processes 177
Survival of the functional yeast Kluyveromyces marxianus B0399 in fermented milk with added sorbic acid 177
Fermented cheese-like vegan product: scale up from a domestic preparation to an industrial production 177
Metabolism of lactobacillus sakei Chr82 in the presence of different amounts of fermentable sugars 177
Environmental Factors Affecting Escherichia coli Concentrations in Striped Venus Clam (Chamelea gallina L.) Harvested in the North Adriatic Sea 176
Changes in the microbiota and colour of pork meat batter during refrigerated storage in relation to the application of High Hydrostatic Pressure 174
Effect of wine addition on microbiological characteristics, volatile molecule profiles and biogenic amine contents in fermented sausages 174
Potential of Natural Antimicrobials for the Production of Minimally Processed Fresh-Cut Apples 174
Eucalyptus essential oil as a natural food preservative: in vivo and in vitro antiyeast potential 174
Improvement of the safety of artisanal Spanish fermented sausages: Spotlight on the role of bacteriocinogenic Lactiplantibacillus paraplantarum against a Companilactobacillus alimentarius histaminogenic strain 172
Finite element model of salami ripening process and successive storage in package 172
Insights into the Metabolomic Diversity of Latilactobacillus sakei 172
Tyrosine decarboxylase activity of Enterococcus mundtii: new insights into phenotypic and genetic aspects 171
Assessment of the efficacy of a low-temperature gas plasma prototype for superficial decontamination of table eggs 170
Growth, biogenic amine production and tyrDC transcription of Enterococcus faecalis in synthetic medium containing defined amino acid concentrations 170
2(5H)-furanones as signaling molecole in some Gram + and Gram – species: biosynthesis and intra and interspecific activity 168
Companilactobacillus alimentarius: An extensive characterization of strains isolated from spontaneous fermented sausages 167
Effects of bioprotective cultures on the microbial community during storage of Italian fresh filled pasta 167
New insights in thermal resistance of staphylococcal strains belonging to the species Staphylococcus epidermidis, Staphylococcus lugdunensis and Staphylococcus aureus 166
Evolution of microbial community and chemical properties of a sourdough during the production of Colomba, an Italian sweet leavened baked product 166
Gluten free flour doughs improvement of texture by protein cross-links occurring via microbial transglutaminase from Streptoverticillum mobaraense. 166
Effects of Starter Cultures and Type of Casings on the Microbial Features and Volatile Profile of Fermented Sausages 161
Tyrosine decarboxylase activity of enterococci grown in media with different nutritional potential: Tyramine and 2-phenylethylamine accumulation and tyrDC gene expression 160
Characterization of sourdough for the production of Colomba, an italian traditional sweet-leavened baked good 157
Taxonomical Identification and Safety Characterization of Lactobacillaceae from Mediterranean Natural Fermented Sausages 154
A procedure for the sensory evaluation of Salama da sugo, a typical fermented sausage produced in the Emilia Romagna Region, Italy 153
2-methyibutyric and 3-methylbutyric acids: possible components of a feed back loop under stress conditions? 152
Safety and technological issues of dry fermented sausages produced without nitrate and nitrite 151
Control of tyramine and histamine accumulation by lactic acid bacteria using bacteriocin forming lactococci 151
GAS PLASMA TREATMENTS FOR SUPERFICIAL DECONTAMINATION OF TABLE EGGS 149
Non-thermal atmospheric gas plasma device for surface decontamination of shell eggs 147
Technological traits and mitigation activity of autochthonous lactic acid bacteria from mediterranean fermented meat-products 145
Yeasts from organic or biodynamic grapes: genomic and proteomic identification 145
Mediterranean Plants and Spices as a Source of Bioactive Essential Oils for Food Applications: Chemical Characterisation and In Vitro Activity 144
Mediterranean Spontaneously Fermented Sausages: Spotlight on Microbiological and Quality Features to Exploit Their Bacterial Biodiversity 144
Identification, safety and technological characteristics of Weissella strains from traditional Southwestern Algerian kaddid 143
Application of natural antimicrobial strategies in seafood preservation 142
Survival, growth, and biogenic amine production of Enterococcus faecium FC12 in response to extracts and essential oils of Rubus fruticosus and Juniperus oxycedrus 141
Efficacy of natural antimicrobials to prolong the shelf-life of minimally processed apples packaged in modified atmosphere 141
Recent developments of lactic acid bacteria and their metabolites on foodborne pathogens and spoilage bacteria: Facts and gaps 140
Mediterranean and medicinal plants as source of bioactive essential oils for new natural functional ingredients 137
Combined use of high pressure homogenization and natural antimicrobials to increase apple juice shelf-life and safety 136
Resistive barrier discharge device to grenerate gas plasma for food decontamination 135
Use of two autochthonous bacteriocinogenic strains as starter cultures in the production of salchichónes, a type of Spanish fermented sausages 134
Sustainable sources for antioxidant and antimicrobial compounds used in meat and seafood products 134
Listeria monocytogenes sensitivity to antimicrobial treatments depends on cell origin 134
Satureja horvatii essential oil: In vitro antimicrobial and antiradical properties and in situ control of Listeria monocytogenes in pork meat 133
Spontaneous fermentation of a cheese-type vegan product: evaluation of the microbial community 132
Competition between starter cultures and wild microbial population in sausage fermentation: A case study regarding a typical italian salami (ventricina) 132
Seasonal Changes in Essential Oil Constituents of Cystoseira compressa: First Report 132
Synthesis of cyclopropane fatty acids in Lactobacillus helveticus and Lactobacillus sanfranciscensis and their cellular fatty acids changes following short term acid and cold stresses 131
Mediterranean and medicinal plants as source of bioactive essential oils: effects on the culturability and viability of Listeria monocytogenes 129
Combination of transglutaminase and sourdough on gluten-free flours to improve dough structure 126
Improving the Shelf-Life of Fish Burgers Made with a Mix of Sea Bass and Sea Bream Meat by Bioprotective Cultures 123
Companilactobacillus alimentarius isolated from spontaneously fermented sausages: safety and technological features 120
Effects of Rubus fruticosus and Juniperus oxycedrus derivatives on culturability and viability of Listeria monocytogenes 120
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 119
Potential application of Micromeria dalmatica essential oil as a protective agent in a food system 118
Characterization of sourdough for the production of Colomba, an Italian traditional sweet-leavened baked good 118
Oxylipins generation in Lactobacillus helveticus in relation to unsaturated fatty acid supplementation 117
Yeast microbial ecology, aroma profiles and safety features of wines from biological or biodynamic grapes in relation to starter addition 116
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 114
Tween 80 and respiratory growth affect metabolite production and membrane fatty acids in Lactobacillus casei N87 109
High pressure homogenization to increase probiotic and quality features of the Italian traditional cheese “caciotta”. 108
Influence of pepper and blueberry purees fermented by an autochthonous microbial consortium on the aroma and technological properties of bread 107
null 106
Innovazione attraverso la tradizione. Le eccellenze alimentari in Emilia-Romagna nel caso della produzione di insaccati 106
May low-temperature gas plasma be considered an innovative technique to decontaminate table eggs? 105
Lactobacillus paracasei 4341 as adjunct culture to enhance flavor in short ripened Caciotta-type cheese 105
Microbial Spoilage of Traditional Goose Sausages Produced in a Northern Region of Italy 102
null 98
Totale 16.196
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Categoria #
all - tutte 46.469
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 46.469
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021531 0 0 0 0 0 0 0 0 0 0 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
2025/20266.373 486 746 625 432 737 368 633 407 1.235 515 189 0
Totale 17.675