CRIS Current Research Information System

MONTANARI, CHIARA
 Distribuzione geografica
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Continente #
AS - Asia 6.551
NA - Nord America 6.280
EU - Europa 4.317
AF - Africa 459
SA - Sud America 363
OC - Oceania 22
Continente sconosciuto - Info sul continente non disponibili 7
Totale 17.999
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Nazione #
US - Stati Uniti d'America 6.156
SG - Singapore 1.890
CN - Cina 1.852
VN - Vietnam 1.243
IT - Italia 1.193
GB - Regno Unito 881
DE - Germania 466
IN - India 358
SE - Svezia 333
HK - Hong Kong 326
FR - Francia 276
BR - Brasile 247
KR - Corea 229
RU - Federazione Russa 214
BD - Bangladesh 198
ZA - Sudafrica 182
IE - Irlanda 148
JP - Giappone 112
NL - Olanda 103
UA - Ucraina 101
FI - Finlandia 96
CI - Costa d'Avorio 87
CA - Canada 75
ES - Italia 66
AT - Austria 63
EE - Estonia 63
BG - Bulgaria 57
TG - Togo 54
TR - Turchia 53
AR - Argentina 49
BE - Belgio 49
CH - Svizzera 49
ID - Indonesia 49
JO - Giordania 40
PH - Filippine 36
PL - Polonia 35
SC - Seychelles 34
MX - Messico 27
TW - Taiwan 27
IQ - Iraq 25
DZ - Algeria 24
PT - Portogallo 22
NG - Nigeria 21
TH - Thailandia 21
AU - Australia 20
EG - Egitto 20
EC - Ecuador 16
GR - Grecia 16
IR - Iran 16
RO - Romania 16
PK - Pakistan 14
SK - Slovacchia (Repubblica Slovacca) 14
HR - Croazia 13
MA - Marocco 13
CO - Colombia 11
LT - Lituania 11
MY - Malesia 10
CL - Cile 9
CZ - Repubblica Ceca 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
JM - Giamaica 7
PY - Paraguay 7
UZ - Uzbekistan 6
VE - Venezuela 6
DO - Repubblica Dominicana 5
LB - Libano 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 17.985
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Città #
Singapore 1.344
Southend 720
Ashburn 665
Chandler 504
Hefei 451
San Jose 449
Fairfield 432
Santa Clara 319
Hong Kong 304
Ho Chi Minh City 239
Wilmington 233
Hanoi 217
Houston 212
Woodbridge 212
Ann Arbor 211
Bologna 205
Seattle 202
Seoul 194
Beijing 177
Princeton 161
Dong Ket 159
Cambridge 150
Dublin 141
Boardman 137
Hyderabad 118
Los Angeles 116
New York 110
Dallas 103
Council Bluffs 101
Lauterbourg 99
Johannesburg 96
Abidjan 87
Nanjing 87
Milan 78
Tokyo 77
Westminster 70
Cesena 66
Padova 66
Helsinki 62
Lomé 54
Sofia 54
Turin 52
Redmond 51
Berlin 48
Vienna 48
Buffalo 47
Rome 47
Jinan 46
Brussels 45
Jacksonville 44
Frankfurt am Main 42
Redondo Beach 42
Guangzhou 41
Shanghai 41
Amman 40
Munich 40
Bengaluru 39
Forlì 39
Dearborn 37
Saint Petersburg 37
Bern 36
Haiphong 35
São Paulo 33
Changsha 32
San Diego 32
Da Nang 31
Medford 31
Shenyang 31
Phoenix 29
Orem 26
Hebei 25
Madrid 25
Modena 25
Jakarta 24
Nuremberg 24
The Dalles 24
Wuhan 24
Chicago 23
Falls Church 23
Amsterdam 22
Redwood City 22
Zhengzhou 22
Nanchang 21
Warsaw 21
Yubileyny 21
London 20
Norwalk 20
Toronto 20
Hangzhou 19
Lappeenranta 19
San Francisco 19
Tianjin 19
Naples 18
Paris 18
Abeokuta 17
Rimini 17
Ankara 16
Jiaxing 16
Mülheim 16
Verona 16
Totale 11.240
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Nome #
Biogenic Amine Production by Lactic Acid Bacteria: A Review 293
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 264
Use of indigenous lactic acid bacteria for industrial fermented sausage production: microbiological, chemico-physical and sensory features and biogenic amine content 258
Bacterial community of industrial raw sausage packaged in modified atmosphere throughout the shelf life 246
The capability of tyramine production and correlation between phenotypic and genetic characteristics of Enterococcus faecium and Enterococcus faecalis strains 244
Effect of Fermentation with Different Lactic Acid Bacteria Starter Cultures on Biogenic Amine Content and Ripening Patterns in Dry Fermented Sausages 244
Biogenic amine content and aromatic profile of Salama da sugo, a typical cooked fermented sausage produced in Emilia Romagna Region (Italy) 235
Microbiological safety and functional properties of a fermented nut-based product 215
New bread formulation with improved rheological properties and longer shelf-life by the combined use of transglutaminase and sourdough 215
Atmospheric-pressure gas plasma for decontamination of food products 214
Fermented Nut-Based Vegan Food: Characterization of a Home made Product and Scale-Up to an Industrial Pilot-Scale Production 214
Effects of the diameter on physico-chemical, microbiological and volatile profile in dry fermented sausages produced with two different starter cultures 211
Phenotypic diversity of Lactobacillus sakei strains 211
Lactic acid bacteria and natural antimicrobials to improve the safety and shelf-life of minimally processed sliced apples and lamb's lettuce 209
Changes in the microbiota and colour of pork meat batter during refrigerated storage in relation to the application of High Hydrostatic Pressure 206
Heat-Assisted Pulsed Electric Field Treatment for the Inactivation of Saccharomyces cerevisiae: Effects of the Presence of Citral 206
Antibacterial activity of some Lamiaceae species against Staphylococcus aureus in yoghurt-based drink (Doogh) 203
Modeling of yeast thermal resistance and optimization of the pasteurization treatment applied to soft drinks 200
Biogenic amines in food: A review of factors affecting their formation 200
Modelling of Listeria monocytogenes Scott A after a mild heat treatment in the presence of thymol and carvacrol: Effects on culturability and viability 196
Geochemistry and microbial diversity of cave waters in the gypsum karst aquifers of Emilia Romagna region, Italy 195
Biotechnological treatment for bakery to increase dough structure, shelf–life and sensory properties. 194
Panificabilità di farine derivanti da varietà di grani antichi 191
Physiological response of Saccharomyces cerevisiae to citral combined with thermal treatment 191
Physico-chemical and microbiological characterisation of Italian fermented sausages in relation to their size 188
Matricaria genus as a source of antimicrobial agents: From farm to pharmacy and food applications 188
Characterization of Salama da Sugo, a traditional fermented Italian sausage. 187
Survival of the functional yeast Kluyveromyces marxianus B0399 in fermented milk with added sorbic acid 183
Environmental Factors Affecting Escherichia coli Concentrations in Striped Venus Clam (Chamelea gallina L.) Harvested in the North Adriatic Sea 183
Effects of aw at packaging time and atmosphere composition on aroma profile, biogenic amine content and microbiological features of dry fermented sausages 182
Listeria monocytogenes sensitivity to antimicrobial treatments depends on cell origin 181
Effects of two different sourdoughs on the characteristics of Pandoro, a typical Italian sweet leavened baked good 180
Improvement of the safety of artisanal Spanish fermented sausages: Spotlight on the role of bacteriocinogenic Lactiplantibacillus paraplantarum against a Companilactobacillus alimentarius histaminogenic strain 179
Companilactobacillus alimentarius: An extensive characterization of strains isolated from spontaneous fermented sausages 179
Dynamic Stresses of Lactic Acid Bacteria Associated to Fermentation Processes 178
Fermented cheese-like vegan product: scale up from a domestic preparation to an industrial production 178
Mediterranean Plants and Spices as a Source of Bioactive Essential Oils for Food Applications: Chemical Characterisation and In Vitro Activity 177
Finite element model of salami ripening process and successive storage in package 177
Growth, biogenic amine production and tyrDC transcription of Enterococcus faecalis in synthetic medium containing defined amino acid concentrations 177
Eucalyptus essential oil as a natural food preservative: in vivo and in vitro antiyeast potential 177
Metabolism of lactobacillus sakei Chr82 in the presence of different amounts of fermentable sugars 177
Effect of wine addition on microbiological characteristics, volatile molecule profiles and biogenic amine contents in fermented sausages 176
Potential of Natural Antimicrobials for the Production of Minimally Processed Fresh-Cut Apples 174
Onion extract rich in organosulfur compounds as a clean-label preservative for ready-to-eat hummus 173
Insights into the Metabolomic Diversity of Latilactobacillus sakei 173
Assessment of the efficacy of a low-temperature gas plasma prototype for superficial decontamination of table eggs 172
Tyrosine decarboxylase activity of Enterococcus mundtii: new insights into phenotypic and genetic aspects 172
Evolution of microbial community and chemical properties of a sourdough during the production of Colomba, an Italian sweet leavened baked product 172
Gluten free flour doughs improvement of texture by protein cross-links occurring via microbial transglutaminase from Streptoverticillum mobaraense. 169
Effects of bioprotective cultures on the microbial community during storage of Italian fresh filled pasta 169
2(5H)-furanones as signaling molecole in some Gram + and Gram – species: biosynthesis and intra and interspecific activity 168
New insights in thermal resistance of staphylococcal strains belonging to the species Staphylococcus epidermidis, Staphylococcus lugdunensis and Staphylococcus aureus 167
Effects of Starter Cultures and Type of Casings on the Microbial Features and Volatile Profile of Fermented Sausages 164
Tyrosine decarboxylase activity of enterococci grown in media with different nutritional potential: Tyramine and 2-phenylethylamine accumulation and tyrDC gene expression 160
Identification, safety and technological characteristics of Weissella strains from traditional Southwestern Algerian kaddid 157
Characterization of sourdough for the production of Colomba, an italian traditional sweet-leavened baked good 157
Safety and technological issues of dry fermented sausages produced without nitrate and nitrite 156
Taxonomical Identification and Safety Characterization of Lactobacillaceae from Mediterranean Natural Fermented Sausages 155
GAS PLASMA TREATMENTS FOR SUPERFICIAL DECONTAMINATION OF TABLE EGGS 155
A procedure for the sensory evaluation of Salama da sugo, a typical fermented sausage produced in the Emilia Romagna Region, Italy 155
2-methyibutyric and 3-methylbutyric acids: possible components of a feed back loop under stress conditions? 154
Recent developments of lactic acid bacteria and their metabolites on foodborne pathogens and spoilage bacteria: Facts and gaps 153
Control of tyramine and histamine accumulation by lactic acid bacteria using bacteriocin forming lactococci 153
Technological traits and mitigation activity of autochthonous lactic acid bacteria from mediterranean fermented meat-products 148
Non-thermal atmospheric gas plasma device for surface decontamination of shell eggs 147
Mediterranean Spontaneously Fermented Sausages: Spotlight on Microbiological and Quality Features to Exploit Their Bacterial Biodiversity 147
Yeasts from organic or biodynamic grapes: genomic and proteomic identification 145
Application of natural antimicrobial strategies in seafood preservation 144
Efficacy of natural antimicrobials to prolong the shelf-life of minimally processed apples packaged in modified atmosphere 143
Use of two autochthonous bacteriocinogenic strains as starter cultures in the production of salchichónes, a type of Spanish fermented sausages 142
Survival, growth, and biogenic amine production of Enterococcus faecium FC12 in response to extracts and essential oils of Rubus fruticosus and Juniperus oxycedrus 142
Mediterranean and medicinal plants as source of bioactive essential oils for new natural functional ingredients 139
Resistive barrier discharge device to grenerate gas plasma for food decontamination 136
Combined use of high pressure homogenization and natural antimicrobials to increase apple juice shelf-life and safety 136
Sustainable sources for antioxidant and antimicrobial compounds used in meat and seafood products 134
Satureja horvatii essential oil: In vitro antimicrobial and antiradical properties and in situ control of Listeria monocytogenes in pork meat 133
Seasonal Changes in Essential Oil Constituents of Cystoseira compressa: First Report 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
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 130
Combination of transglutaminase and sourdough on gluten-free flours to improve dough structure 130
Improving the Shelf-Life of Fish Burgers Made with a Mix of Sea Bass and Sea Bream Meat by Bioprotective Cultures 123
Potential application of Micromeria dalmatica essential oil as a protective agent in a food system 123
Companilactobacillus alimentarius isolated from spontaneously fermented sausages: safety and technological features 122
Effects of Rubus fruticosus and Juniperus oxycedrus derivatives on culturability and viability of Listeria monocytogenes 121
Tween 80 and respiratory growth affect metabolite production and membrane fatty acids in Lactobacillus casei N87 120
Characterization of sourdough for the production of Colomba, an Italian traditional sweet-leavened baked good 119
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
Oxylipins generation in Lactobacillus helveticus in relation to unsaturated fatty acid supplementation 118
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 116
Innovazione attraverso la tradizione. Le eccellenze alimentari in Emilia-Romagna nel caso della produzione di insaccati 114
Influence of pepper and blueberry purees fermented by an autochthonous microbial consortium on the aroma and technological properties of bread 110
Harnessing the potential of natural antimicrobials: oregano and cinnamon essential oils vs. Listeria monocytogenes 110
High pressure homogenization to increase probiotic and quality features of the Italian traditional cheese “caciotta”. 109
null 106
Lactobacillus paracasei 4341 as adjunct culture to enhance flavor in short ripened Caciotta-type cheese 106
May low-temperature gas plasma be considered an innovative technique to decontaminate table eggs? 105
Totale 16.795
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Categoria #
all - tutte 49.023
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 49.023
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
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
2025/20267.126 486 746 625 432 737 368 633 407 1.235 515 417 525
2026/20271 1 0 0 0 0 0 0 0 0 0 0 0
Totale 18.429