IRIS
MONTEMURRO, MARCO
 Distribuzione geografica
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Continente #
NA - Nord America 952
EU - Europa 131
AS - Asia 93
SA - Sud America 2
Continente sconosciuto - Info sul continente non disponibili 1
Totale 1.179
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Nazione #
US - Stati Uniti d'America 950
SE - Svezia 62
CN - Cina 59
IT - Italia 39
SG - Singapore 22
BE - Belgio 6
FI - Finlandia 5
GB - Regno Unito 5
IN - India 5
VN - Vietnam 5
FR - Francia 4
BG - Bulgaria 2
BR - Brasile 2
DE - Germania 2
ES - Italia 2
MX - Messico 2
AL - Albania 1
AT - Austria 1
EU - Europa 1
MK - Macedonia 1
RO - Romania 1
TH - Thailandia 1
TR - Turchia 1
Totale 1.179
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Città #
Fairfield 160
Chandler 145
Ashburn 91
Woodbridge 68
Seattle 66
Nyköping 58
Ann Arbor 54
Houston 54
Wilmington 41
Cambridge 35
Singapore 19
Beijing 17
Lawrence 15
Roxbury 14
Bari 13
Inglewood 11
Nanjing 11
Des Moines 10
Dearborn 9
Jacksonville 7
Princeton 7
Brussels 6
Cerignola 6
Falls Church 6
Boardman 5
Dong Ket 5
San Diego 5
Jiaxing 4
Los Angeles 4
Pune 4
Santa Clara 4
Bitonto 3
Nanchang 3
San Francisco 3
Shenyang 3
Brooklyn 2
Hebei 2
Monterrey 2
New York 2
Norwalk 2
Recife 2
Shanghai 2
Sofia 2
Washington 2
Zaragoza 2
Acerra 1
Changsha 1
Cincinnati 1
Guangzhou 1
Hefei 1
Hounslow 1
Kunming 1
London 1
Nakhon Pathom 1
New Delhi 1
Paris 1
Prescot 1
Sannicandro di Bari 1
Shenzhen 1
Tappahannock 1
Tianjin 1
Tirana 1
Verona 1
Vienna 1
Yellow Springs 1
Yiwu 1
Zhengzhou 1
Totale 1.008
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Nome #
Sourdough fermented breads are more digestible than those started with baker’s yeast alone: An in vivo challenge dissecting distinct gastrointestinal responses 107
Use of sourdough made with quinoa (Chenopodium quinoa) flour and autochthonous selected lactic acid bacteria for enhancing the nutritional, textural and sensory features of white bread 106
Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pasta 101
Lactic acid fermentation of pomegranate juice as a tool to improve antioxidant activity 101
Characterization of the Bread Made with Durum Wheat Semolina Rendered Gluten Free by Sourdough Biotechnology in Comparison with Commercial Gluten-Free Products 96
Use of fermented quinoa flour for pasta making and evaluation of the technological and nutritional features 96
Exploring the microbiota of faba bean: Functional characterization of lactic acid bacteria 86
Pro-technological and functional characterization of lactic acid bacteria to be used as starters for hemp (Cannabis sativa L.) sourdough fermentation and wheat bread fortification 79
Quinoa Flour as an Ingredient to Enhance the Nutritional and Functional Features of Cereal-Based Foods. 78
Investigation of the nutritional, functional and technological effects of the sourdough fermentation of sprouted flours 69
Selection of non-Lactobacillus strains to be used as starters for sourdough fermentation 64
Production of the polyhydroxyalkanoate PHBV from ricotta cheese exhausted whey by haloferax mediterranei fermentation 48
Impiego di ingredienti fermentati per il miglioramento del profilo nutrizionale della pasta. 43
Design of a "Clean-Label" Gluten-Free Bread to Meet Consumers Demand 42
Antihypertensive peptides from ultrafiltration and fermentation of the ricotta cheese exhausted whey: Design and characterization of a functional ricotta cheese 35
Plant-based alternatives to yogurt: State-of-the-art and perspectives of new biotechnological challenges 34
Pane gluten-free da semola di grano duro: caratterizzazione integrata e confronto con pani senza glutine commerciali - Parte I, materiali e metodi 33
Design and characterization of a plant-based ice cream obtained from a cereal/legume yogurt-like 12
Exploitation of wasted bread as substrate for polyhydroxyalkanoates production through the use of Haloferax mediterranei and seawater 11
Design of a Plant-Based Yogurt-Like Product Fortified with Hemp Flour: Formulation and Characterization 9
Totale 1.250
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Categoria #
all - tutte 6.051
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 6.051
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020208 0 0 7 28 21 21 22 23 25 17 35 9
2020/2021225 8 47 23 23 21 8 22 15 7 25 13 13
2021/2022145 8 9 10 3 2 14 5 11 10 7 22 44
2022/2023313 28 44 20 27 45 31 5 49 45 1 8 10
2023/2024109 9 21 4 11 9 25 6 9 0 4 0 11
2024/202551 25 4 22 0 0 0 0 0 0 0 0 0
Totale 1.250