CRIS Current Research Information System

MONTANARI, CHIARA
 Distribuzione geografica
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Continente #
NA - Nord America 6.758
AS - Asia 6.528
EU - Europa 4.334
AF - Africa 480
Continente sconosciuto - Info sul continente non disponibili 427
SA - Sud America 365
OC - Oceania 22
Totale 18.914
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Nazione #
US - Stati Uniti d'America 6.601
SG - Singapore 1.894
CN - Cina 1.839
IT - Italia 1.211
VN - Vietnam 1.205
GB - Regno Unito 883
DE - Germania 464
IN - India 356
SE - Svezia 334
HK - Hong Kong 332
FR - Francia 277
BR - Brasile 247
KR - Corea 228
BD - Bangladesh 222
RU - Federazione Russa 214
ZA - Sudafrica 179
IE - Irlanda 148
JP - Giappone 110
NL - Olanda 104
UA - Ucraina 101
CA - Canada 91
FI - Finlandia 90
CI - Costa d'Avorio 87
ES - Italia 67
EE - Estonia 63
AT - Austria 62
SC - Seychelles 58
BG - Bulgaria 57
TR - Turchia 55
TG - Togo 54
AR - Argentina 49
BE - Belgio 49
CH - Svizzera 49
ID - Indonesia 49
JO - Giordania 40
PL - Polonia 35
PH - Filippine 34
IQ - Iraq 26
MX - Messico 26
TW - Taiwan 26
DZ - Algeria 25
PT - Portogallo 22
NG - Nigeria 21
TH - Thailandia 21
AU - Australia 20
EG - Egitto 20
EC - Ecuador 17
IR - Iran 17
RO - Romania 17
GR - Grecia 16
HR - Croazia 15
PK - Pakistan 14
SK - Slovacchia (Repubblica Slovacca) 14
JM - Giamaica 13
MA - Marocco 13
CO - Colombia 12
LT - Lituania 10
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
PY - Paraguay 7
UZ - Uzbekistan 6
VE - Venezuela 6
CR - Costa Rica 5
DO - Repubblica Dominicana 5
LB - Libano 5
GH - Ghana 4
MD - Moldavia 4
OM - Oman 4
TN - Tunisia 4
BB - Barbados 3
HN - Honduras 3
KH - Cambogia 3
SN - Senegal 3
AZ - Azerbaigian 2
BF - Burkina Faso 2
BO - Bolivia 2
BY - Bielorussia 2
ET - Etiopia 2
KZ - Kazakistan 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
TT - Trinidad e Tobago 2
AD - Andorra 1
AF - Afghanistan, Repubblica islamica di 1
AM - Armenia 1
BS - Bahamas 1
Totale 18.475
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Città #
Singapore 1.350
Southend 720
Ashburn 682
Chandler 504
Hefei 451
San Jose 440
Fairfield 432
Santa Clara 327
Hong Kong 310
Wilmington 233
Ho Chi Minh City 229
Woodbridge 214
Houston 213
Ann Arbor 211
Hanoi 204
Seattle 203
Bologna 202
Council Bluffs 194
Seoul 194
Beijing 177
Princeton 161
Dong Ket 159
Cambridge 150
Dublin 141
Boardman 136
Los Angeles 133
New York 122
Hyderabad 118
Dallas 113
Lauterbourg 99
Johannesburg 93
Abidjan 87
Nanjing 87
Milan 80
Tokyo 74
Westminster 69
Cesena 66
Padova 66
Helsinki 56
Lomé 54
Sofia 54
Turin 54
Redmond 51
Buffalo 50
Rome 49
Berlin 48
Vienna 47
Brussels 45
Jinan 45
Jacksonville 44
Redondo Beach 42
Shanghai 42
Frankfurt am Main 41
Guangzhou 41
Amman 40
Munich 40
Bengaluru 39
Forlì 39
Dearborn 37
Saint Petersburg 37
Bern 36
Haiphong 33
Changsha 32
San Diego 32
Medford 31
Shenyang 31
Da Nang 30
Phoenix 30
São Paulo 30
Orem 27
Chicago 26
Madrid 26
Hebei 25
Modena 25
Jakarta 24
Nuremberg 24
The Dalles 24
Wuhan 24
Falls Church 23
San Francisco 23
Amsterdam 22
London 22
Redwood City 22
Toronto 22
Zhengzhou 22
Nanchang 21
Warsaw 21
Yubileyny 21
Norwalk 20
Atlanta 19
Hangzhou 19
Lappeenranta 19
Tianjin 19
Naples 18
Paris 18
Rimini 18
Abeokuta 17
Ankara 16
Florence 16
Jiaxing 16
Totale 11.383
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Nome #
Biogenic Amine Production by Lactic Acid Bacteria: A Review 315
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 288
Use of indigenous lactic acid bacteria for industrial fermented sausage production: microbiological, chemico-physical and sensory features and biogenic amine content 267
Characterisation of yeast microbiota, chemical and sensory properties of organic and biodynamic Sangiovese red wines 265
The capability of tyramine production and correlation between phenotypic and genetic characteristics of Enterococcus faecium and Enterococcus faecalis strains 251
Bacterial community of industrial raw sausage packaged in modified atmosphere throughout the shelf life 249
Effect of Fermentation with Different Lactic Acid Bacteria Starter Cultures on Biogenic Amine Content and Ripening Patterns in Dry Fermented Sausages 249
Effect of wine addition on microbiological characteristics, volatile molecule profiles and biogenic amine contents in fermented sausages 246
Biogenic amine content and aromatic profile of Salama da sugo, a typical cooked fermented sausage produced in Emilia Romagna Region (Italy) 237
Modeling of yeast thermal resistance and optimization of the pasteurization treatment applied to soft drinks 223
Microbiological safety and functional properties of a fermented nut-based product 218
New bread formulation with improved rheological properties and longer shelf-life by the combined use of transglutaminase and sourdough 218
Atmospheric-pressure gas plasma for decontamination of food products 216
Fermented Nut-Based Vegan Food: Characterization of a Home made Product and Scale-Up to an Industrial Pilot-Scale Production 216
Changes in the microbiota and colour of pork meat batter during refrigerated storage in relation to the application of High Hydrostatic Pressure 215
Phenotypic diversity of Lactobacillus sakei strains 214
Lactic acid bacteria and natural antimicrobials to improve the safety and shelf-life of minimally processed sliced apples and lamb's lettuce 213
Effects of the diameter on physico-chemical, microbiological and volatile profile in dry fermented sausages produced with two different starter cultures 212
Heat-Assisted Pulsed Electric Field Treatment for the Inactivation of Saccharomyces cerevisiae: Effects of the Presence of Citral 211
Antibacterial activity of some Lamiaceae species against Staphylococcus aureus in yoghurt-based drink (Doogh) 207
Biogenic amines in food: A review of factors affecting their formation 204
Modelling of Listeria monocytogenes Scott A after a mild heat treatment in the presence of thymol and carvacrol: Effects on culturability and viability 199
Geochemistry and microbial diversity of cave waters in the gypsum karst aquifers of Emilia Romagna region, Italy 196
Biotechnological treatment for bakery to increase dough structure, shelf–life and sensory properties. 195
Onion extract rich in organosulfur compounds as a clean-label preservative for ready-to-eat hummus 194
Panificabilità di farine derivanti da varietà di grani antichi 194
Physiological response of Saccharomyces cerevisiae to citral combined with thermal treatment 192
Matricaria genus as a source of antimicrobial agents: From farm to pharmacy and food applications 191
Physico-chemical and microbiological characterisation of Italian fermented sausages in relation to their size 190
Improvement of the safety of artisanal Spanish fermented sausages: Spotlight on the role of bacteriocinogenic Lactiplantibacillus paraplantarum against a Companilactobacillus alimentarius histaminogenic strain 189
Characterization of Salama da Sugo, a traditional fermented Italian sausage. 188
Mediterranean Plants and Spices as a Source of Bioactive Essential Oils for Food Applications: Chemical Characterisation and In Vitro Activity 186
Effects of two different sourdoughs on the characteristics of Pandoro, a typical Italian sweet leavened baked good 185
Survival of the functional yeast Kluyveromyces marxianus B0399 in fermented milk with added sorbic acid 184
Environmental Factors Affecting Escherichia coli Concentrations in Striped Venus Clam (Chamelea gallina L.) Harvested in the North Adriatic Sea 184
Companilactobacillus alimentarius: An extensive characterization of strains isolated from spontaneous fermented sausages 183
Effects of aw at packaging time and atmosphere composition on aroma profile, biogenic amine content and microbiological features of dry fermented sausages 183
Listeria monocytogenes sensitivity to antimicrobial treatments depends on cell origin 183
Metabolism of lactobacillus sakei Chr82 in the presence of different amounts of fermentable sugars 181
Fermented cheese-like vegan product: scale up from a domestic preparation to an industrial production 180
Dynamic Stresses of Lactic Acid Bacteria Associated to Fermentation Processes 179
Growth, biogenic amine production and tyrDC transcription of Enterococcus faecalis in synthetic medium containing defined amino acid concentrations 179
Eucalyptus essential oil as a natural food preservative: in vivo and in vitro antiyeast potential 179
Finite element model of salami ripening process and successive storage in package 178
Insights into the Metabolomic Diversity of Latilactobacillus sakei 178
Gluten free flour doughs improvement of texture by protein cross-links occurring via microbial transglutaminase from Streptoverticillum mobaraense. 176
Assessment of the efficacy of a low-temperature gas plasma prototype for superficial decontamination of table eggs 175
Potential of Natural Antimicrobials for the Production of Minimally Processed Fresh-Cut Apples 175
Evolution of microbial community and chemical properties of a sourdough during the production of Colomba, an Italian sweet leavened baked product 175
Tyrosine decarboxylase activity of Enterococcus mundtii: new insights into phenotypic and genetic aspects 174
New insights in thermal resistance of staphylococcal strains belonging to the species Staphylococcus epidermidis, Staphylococcus lugdunensis and Staphylococcus aureus 171
Effects of bioprotective cultures on the microbial community during storage of Italian fresh filled pasta 171
2(5H)-furanones as signaling molecole in some Gram + and Gram – species: biosynthesis and intra and interspecific activity 170
Effects of Starter Cultures and Type of Casings on the Microbial Features and Volatile Profile of Fermented Sausages 166
Lactobacillus helveticus: a 50-year evolutionary journey in the natural whey starters of Parmigiano Reggiano 165
Identification, safety and technological characteristics of Weissella strains from traditional Southwestern Algerian kaddid 161
Characterization of sourdough for the production of Colomba, an italian traditional sweet-leavened baked good 161
Tyrosine decarboxylase activity of enterococci grown in media with different nutritional potential: Tyramine and 2-phenylethylamine accumulation and tyrDC gene expression 161
GAS PLASMA TREATMENTS FOR SUPERFICIAL DECONTAMINATION OF TABLE EGGS 160
Recent developments of lactic acid bacteria and their metabolites on foodborne pathogens and spoilage bacteria: Facts and gaps 159
Safety and technological issues of dry fermented sausages produced without nitrate and nitrite 159
Non-thermal atmospheric gas plasma device for surface decontamination of shell eggs 158
2-methyibutyric and 3-methylbutyric acids: possible components of a feed back loop under stress conditions? 157
Taxonomical Identification and Safety Characterization of Lactobacillaceae from Mediterranean Natural Fermented Sausages 156
A procedure for the sensory evaluation of Salama da sugo, a typical fermented sausage produced in the Emilia Romagna Region, Italy 156
Control of tyramine and histamine accumulation by lactic acid bacteria using bacteriocin forming lactococci 155
Mediterranean Spontaneously Fermented Sausages: Spotlight on Microbiological and Quality Features to Exploit Their Bacterial Biodiversity 150
Technological traits and mitigation activity of autochthonous lactic acid bacteria from mediterranean fermented meat-products 149
Yeasts from organic or biodynamic grapes: genomic and proteomic identification 149
Application of natural antimicrobial strategies in seafood preservation 147
Survival, growth, and biogenic amine production of Enterococcus faecium FC12 in response to extracts and essential oils of Rubus fruticosus and Juniperus oxycedrus 145
Efficacy of natural antimicrobials to prolong the shelf-life of minimally processed apples packaged in modified atmosphere 144
Use of two autochthonous bacteriocinogenic strains as starter cultures in the production of salchichónes, a type of Spanish fermented sausages 143
Mediterranean and medicinal plants as source of bioactive essential oils for new natural functional ingredients 142
Resistive barrier discharge device to grenerate gas plasma for food decontamination 139
Combined use of high pressure homogenization and natural antimicrobials to increase apple juice shelf-life and safety 139
Satureja horvatii essential oil: In vitro antimicrobial and antiradical properties and in situ control of Listeria monocytogenes in pork meat 136
Spontaneous fermentation of a cheese-type vegan product: evaluation of the microbial community 136
Sustainable sources for antioxidant and antimicrobial compounds used in meat and seafood products 135
Seasonal Changes in Essential Oil Constituents of Cystoseira compressa: First Report 135
Mediterranean and medicinal plants as source of bioactive essential oils: effects on the culturability and viability of Listeria monocytogenes 133
Synthesis of cyclopropane fatty acids in Lactobacillus helveticus and Lactobacillus sanfranciscensis and their cellular fatty acids changes following short term acid and cold stresses 133
Combination of transglutaminase and sourdough on gluten-free flours to improve dough structure 133
Competition between starter cultures and wild microbial population in sausage fermentation: A case study regarding a typical italian salami (ventricina) 133
Harnessing the potential of natural antimicrobials: oregano and cinnamon essential oils vs. Listeria monocytogenes 127
Potential application of Micromeria dalmatica essential oil as a protective agent in a food system 126
Companilactobacillus alimentarius isolated from spontaneously fermented sausages: safety and technological features 125
Improving the Shelf-Life of Fish Burgers Made with a Mix of Sea Bass and Sea Bream Meat by Bioprotective Cultures 124
Effects of Rubus fruticosus and Juniperus oxycedrus derivatives on culturability and viability of Listeria monocytogenes 123
Oxylipins generation in Lactobacillus helveticus in relation to unsaturated fatty acid supplementation 122
Tween 80 and respiratory growth affect metabolite production and membrane fatty acids in Lactobacillus casei N87 121
Characterization of sourdough for the production of Colomba, an Italian traditional sweet-leavened baked good 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 120
Yeast microbial ecology, aroma profiles and safety features of wines from biological or biodynamic grapes in relation to starter addition 118
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 118
Influence of pepper and blueberry purees fermented by an autochthonous microbial consortium on the aroma and technological properties of bread 117
Innovazione attraverso la tradizione. Le eccellenze alimentari in Emilia-Romagna nel caso della produzione di insaccati 116
Lactobacillus paracasei 4341 as adjunct culture to enhance flavor in short ripened Caciotta-type cheese 111
High pressure homogenization to increase probiotic and quality features of the Italian traditional cheese “caciotta”. 110
May low-temperature gas plasma be considered an innovative technique to decontaminate table eggs? 107
Totale 17.291
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Categoria #
all - tutte 51.320
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 51.320
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.570 0 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
2025/20266.968 486 746 625 432 737 368 628 375 1.164 489 408 510
2026/2027644 360 284 0 0 0 0 0 0 0 0 0 0
Totale 18.914