CRIS Current Research Information System

MONTANARI, CHIARA
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
NA - Nord America 4.308
EU - Europa 3.149
AS - Asia 1.892
AF - Africa 217
SA - Sud America 39
OC - Oceania 11
Continente sconosciuto - Info sul continente non disponibili 7
Totale 9.623
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 4.279
GB - Regno Unito 829
IT - Italia 784
CN - Cina 656
SG - Singapore 470
VN - Vietnam 360
DE - Germania 350
SE - Svezia 321
IN - India 275
IE - Irlanda 138
FR - Francia 128
RU - Federazione Russa 121
UA - Ucraina 89
ZA - Sudafrica 69
EE - Estonia 63
CI - Costa d'Avorio 56
BG - Bulgaria 54
TG - Togo 54
CH - Svizzera 47
AT - Austria 42
BE - Belgio 42
JO - Giordania 36
ES - Italia 33
ID - Indonesia 23
CA - Canada 21
NG - Nigeria 21
NL - Olanda 21
FI - Finlandia 19
BR - Brasile 18
TR - Turchia 16
RO - Romania 15
IR - Iran 10
AU - Australia 9
GR - Grecia 9
PL - Polonia 9
A2 - ???statistics.table.value.countryCode.A2??? 7
HK - Hong Kong 7
SC - Seychelles 7
CZ - Repubblica Ceca 6
HR - Croazia 6
JP - Giappone 6
KR - Corea 6
MX - Messico 6
UY - Uruguay 6
CL - Cile 5
DK - Danimarca 5
EC - Ecuador 5
PT - Portogallo 5
SK - Slovacchia (Repubblica Slovacca) 5
AE - Emirati Arabi Uniti 4
BD - Bangladesh 4
EG - Egitto 3
LB - Libano 3
MA - Marocco 3
PH - Filippine 3
TW - Taiwan 3
AR - Argentina 2
CO - Colombia 2
CR - Costa Rica 2
DZ - Algeria 2
LT - Lituania 2
NO - Norvegia 2
NZ - Nuova Zelanda 2
PK - Pakistan 2
TH - Thailandia 2
AF - Afghanistan, Repubblica islamica di 1
HU - Ungheria 1
IL - Israele 1
LU - Lussemburgo 1
MD - Moldavia 1
MN - Mongolia 1
MY - Malesia 1
PE - Perù 1
RW - Ruanda 1
SA - Arabia Saudita 1
SD - Sudan 1
SI - Slovenia 1
UZ - Uzbekistan 1
Totale 9.623
Salva come PNG Salva come JPEG
Città #
Southend 720
Chandler 504
Fairfield 432
Singapore 422
Ashburn 345
Santa Clara 280
Wilmington 233
Woodbridge 212
Ann Arbor 210
Houston 204
Seattle 191
Princeton 161
Dong Ket 159
Cambridge 150
Bologna 134
Dublin 134
Boardman 128
Hyderabad 116
Nanjing 85
Westminster 69
Padova 66
Cesena 58
Abidjan 56
Lomé 54
Sofia 52
Redmond 51
New York 49
Berlin 46
Jinan 43
Brussels 42
Turin 40
Vienna 39
Jacksonville 38
Dearborn 37
Saint Petersburg 37
Amman 36
Bern 36
San Diego 32
Medford 31
Shenyang 30
Milan 28
Forlì 25
Hebei 25
Falls Church 23
Guangzhou 23
Redwood City 22
Beijing 21
Changsha 21
Jakarta 21
Madrid 21
Shanghai 21
Los Angeles 20
Norwalk 20
Wuhan 20
Nanchang 19
Zhengzhou 18
Abeokuta 17
Jiaxing 16
Mülheim 16
Tianjin 16
Helsinki 15
Modena 15
Hangzhou 13
Taiyuan 13
Florence 12
Kuban 12
Rome 12
Pune 11
Toronto 11
Olalla 10
Phoenix 10
Ravenna 10
Washington 10
Bühl 9
Haikou 9
Lanzhou 9
Taizhou 9
Verona 9
Bremen 8
Chicago 8
Kunming 8
London 8
Ottawa 8
Paris 8
Villiers-sur-marne 8
Amsterdam 7
Des Moines 7
Fuzhou 7
Mersin 7
Montelupone 7
Moscow 7
Rimini 7
Castel Maggiore 6
Frankfurt am Main 6
Livorno 6
Mahé 6
Montevideo 6
Ningbo 6
Parma 6
Stuttgart 6
Totale 6.527
Salva come PNG Salva come JPEG
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 205
Characterisation of yeast microbiota, chemical and sensory properties of organic and biodynamic Sangiovese red wines 188
Biogenic Amine Production by Lactic Acid Bacteria: A Review 186
Bacterial community of industrial raw sausage packaged in modified atmosphere throughout the shelf life 180
Lactic acid bacteria and natural antimicrobials to improve the safety and shelf-life of minimally processed sliced apples and lamb's lettuce 169
Biogenic amine content and aromatic profile of Salama da sugo, a typical cooked fermented sausage produced in Emilia Romagna Region (Italy) 169
Antibacterial activity of some Lamiaceae species against Staphylococcus aureus in yoghurt-based drink (Doogh) 158
Effect of Fermentation with Different Lactic Acid Bacteria Starter Cultures on Biogenic Amine Content and Ripening Patterns in Dry Fermented Sausages 156
Atmospheric-pressure gas plasma for decontamination of food products 151
Heat-Assisted Pulsed Electric Field Treatment for the Inactivation of Saccharomyces cerevisiae: Effects of the Presence of Citral 150
The capability of tyramine production and correlation between phenotypic and genetic characteristics of Enterococcus faecium and Enterococcus faecalis strains 147
Fermented cheese-like vegan product: scale up from a domestic preparation to an industrial production 143
Fermented Nut-Based Vegan Food: Characterization of a Home made Product and Scale-Up to an Industrial Pilot-Scale Production 141
Modelling of Listeria monocytogenes Scott A after a mild heat treatment in the presence of thymol and carvacrol: Effects on culturability and viability 140
Metabolism of lactobacillus sakei Chr82 in the presence of different amounts of fermentable sugars 139
Assessment of the efficacy of a low-temperature gas plasma prototype for superficial decontamination of table eggs 138
Geochemistry and microbial diversity of cave waters in the gypsum karst aquifers of Emilia Romagna region, Italy 137
New bread formulation with improved rheological properties and longer shelf-life by the combined use of transglutaminase and sourdough 136
Physiological response of Saccharomyces cerevisiae to citral combined with thermal treatment 136
Effects of the diameter on physico-chemical, microbiological and volatile profile in dry fermented sausages produced with two different starter cultures 135
Matricaria genus as a source of antimicrobial agents: From farm to pharmacy and food applications 134
Phenotypic diversity of Lactobacillus sakei strains 133
Modeling of yeast thermal resistance and optimization of the pasteurization treatment applied to soft drinks 133
Effects of two different sourdoughs on the characteristics of Pandoro, a typical Italian sweet leavened baked good 131
Dynamic Stresses of Lactic Acid Bacteria Associated to Fermentation Processes 130
Effects of aw at packaging time and atmosphere composition on aroma profile, biogenic amine content and microbiological features of dry fermented sausages 128
Panificabilità di farine derivanti da varietà di grani antichi 125
Effect of wine addition on microbiological characteristics, volatile molecule profiles and biogenic amine contents in fermented sausages 124
Evolution of microbial community and chemical properties of a sourdough during the production of Colomba, an Italian sweet leavened baked product 124
Insights into the Metabolomic Diversity of Latilactobacillus sakei 124
Survival of the functional yeast Kluyveromyces marxianus B0399 in fermented milk with added sorbic acid 123
Potential of Natural Antimicrobials for the Production of Minimally Processed Fresh-Cut Apples 122
Characterization of Salama da Sugo, a traditional fermented Italian sausage. 121
Effects of bioprotective cultures on the microbial community during storage of Italian fresh filled pasta 120
2(5H)-furanones as signaling molecole in some Gram + and Gram – species: biosynthesis and intra and interspecific activity 119
Environmental Factors Affecting Escherichia coli Concentrations in Striped Venus Clam (Chamelea gallina L.) Harvested in the North Adriatic Sea 119
Physico-chemical and microbiological characterisation of Italian fermented sausages in relation to their size 117
Growth, biogenic amine production and tyrDC transcription of Enterococcus faecalis in synthetic medium containing defined amino acid concentrations 117
Biogenic amines in food: A review of factors affecting their formation 113
Finite element model of salami ripening process and successive storage in package 110
2-methyibutyric and 3-methylbutyric acids: possible components of a feed back loop under stress conditions? 110
Non-thermal atmospheric gas plasma device for surface decontamination of shell eggs 109
A procedure for the sensory evaluation of Salama da sugo, a typical fermented sausage produced in the Emilia Romagna Region, Italy 108
Efficacy of natural antimicrobials to prolong the shelf-life of minimally processed apples packaged in modified atmosphere 107
New insights in thermal resistance of staphylococcal strains belonging to the species Staphylococcus epidermidis, Staphylococcus lugdunensis and Staphylococcus aureus 106
null 106
Mediterranean Spontaneously Fermented Sausages: Spotlight on Microbiological and Quality Features to Exploit Their Bacterial Biodiversity 106
Combined use of high pressure homogenization and natural antimicrobials to increase apple juice shelf-life and safety 105
Characterization of sourdough for the production of Colomba, an italian traditional sweet-leavened baked good 105
Control of tyramine and histamine accumulation by lactic acid bacteria using bacteriocin forming lactococci 104
Eucalyptus essential oil as a natural food preservative: in vivo and in vitro antiyeast potential 104
Application of natural antimicrobial strategies in seafood preservation 104
Biotechnological treatment for bakery to increase dough structure, shelf–life and sensory properties. 103
GAS PLASMA TREATMENTS FOR SUPERFICIAL DECONTAMINATION OF TABLE EGGS 102
Satureja horvatii essential oil: In vitro antimicrobial and antiradical properties and in situ control of Listeria monocytogenes in pork meat 102
null 98
Tyrosine decarboxylase activity of Enterococcus mundtii: new insights into phenotypic and genetic aspects 97
Gluten free flour doughs improvement of texture by protein cross-links occurring via microbial transglutaminase from Streptoverticillum mobaraense. 97
Tyrosine decarboxylase activity of enterococci grown in media with different nutritional potential: Tyramine and 2-phenylethylamine accumulation and tyrDC gene expression 96
Listeria monocytogenes sensitivity to antimicrobial treatments depends on cell origin 95
Resistive barrier discharge device to grenerate gas plasma for food decontamination 92
Synthesis of cyclopropane fatty acids in Lactobacillus helveticus and Lactobacillus sanfranciscensis and their cellular fatty acids changes following short term acid and cold stresses 92
Sustainable sources for antioxidant and antimicrobial compounds used in meat and seafood products 92
Characterization of sourdough for the production of Colomba, an Italian traditional sweet-leavened baked good 91
Competition between starter cultures and wild microbial population in sausage fermentation: A case study regarding a typical italian salami (ventricina) 90
Yeasts from organic or biodynamic grapes: genomic and proteomic identification 85
Yeast microbial ecology, aroma profiles and safety features of wines from biological or biodynamic grapes in relation to starter addition 82
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 82
Potential application of Micromeria dalmatica essential oil as a protective agent in a food system 81
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 79
Tween 80 and respiratory growth affect metabolite production and membrane fatty acids in Lactobacillus casei N87 77
Spontaneous fermentation of a cheese-type vegan product: evaluation of the microbial community 76
Seasonal Changes in Essential Oil Constituents of Cystoseira compressa: First Report 76
High pressure homogenization to increase probiotic and quality features of the Italian traditional cheese “caciotta”. 73
Oxylipins generation in Lactobacillus helveticus in relation to unsaturated fatty acid supplementation 72
May low-temperature gas plasma be considered an innovative technique to decontaminate table eggs? 72
Taxonomical Identification and Safety Characterization of Lactobacillaceae from Mediterranean Natural Fermented Sausages 69
Innovazione attraverso la tradizione. Le eccellenze alimentari in Emilia-Romagna nel caso della produzione di insaccati 69
Quality of wines in relation to the grape agriculture practices, the must yeast microbial population and the starter addition during winemaking 66
Thermal resistance of Staphylococci in relation to increasing NaCl concentrations and decreasing pH values 66
Safety and technological issues of dry fermented sausages produced without nitrate and nitrite 64
Combination of transglutaminase and sourdough on gluten-free flours to improve dough structure 63
Survival, growth, and biogenic amine production of Enterococcus faecium FC12 in response to extracts and essential oils of Rubus fruticosus and Juniperus oxycedrus 58
Lactobacillus paracasei 4341 as adjunct culture to enhance flavor in short ripened Caciotta-type cheese 57
Effects of Starter Cultures and Type of Casings on the Microbial Features and Volatile Profile of Fermented Sausages 56
Effects of Rubus fruticosus and Juniperus oxycedrus derivatives on culturability and viability of Listeria monocytogenes 40
Correlation between volatile profiles of Italian fermented sausages and their size and starter culture 40
Improving the Shelf-Life of Fish Burgers Made with a Mix of Sea Bass and Sea Bream Meat by Bioprotective Cultures 32
Identification, safety and technological characteristics of Weissella strains from traditional Southwestern Algerian kaddid 32
Recent developments of lactic acid bacteria and their metabolites on foodborne pathogens and spoilage bacteria: Facts and gaps 32
Companilactobacillus alimentarius: An extensive characterization of strains isolated from spontaneous fermented sausages 31
Use of two autochthonous bacteriocinogenic strains as starter cultures in the production of salchichónes, a type of Spanish fermented sausages 29
Technological traits and mitigation activity of autochthonous lactic acid bacteria from mediterranean fermented meat-products 29
Microbial Spoilage of Traditional Goose Sausages Produced in a Northern Region of Italy 29
Use of indigenous lactic acid bacteria for industrial fermented sausage production: microbiological, chemico-physical and sensory features and biogenic amine content 28
Microbiological safety and functional properties of a fermented nut-based product 18
Changes in the microbiota and colour of pork meat batter during refrigerated storage in relation to the application of High Hydrostatic Pressure 16
Lactobacillus helveticus: a 50-year evolutionary journey in the natural whey starters of Parmigiano Reggiano 10
Mediterranean and medicinal plants as source of bioactive essential oils for new natural functional ingredients 9
Plant-derived antimicrobial compounds: chemical characterisation and in vitro activity against food-borne pathogens 8
Totale 9.898
Salva come PNG Salva come JPEG
Categoria #
all - tutte 26.815
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 26.815
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20201.178 0 0 0 0 0 184 232 238 250 120 73 81
2020/20211.331 189 58 26 55 49 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
2024/20251.556 193 321 177 172 496 197 0 0 0 0 0 0
Totale 9.951