IRIS
FILANNINO, PASQUALE
 Distribuzione geografica
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Continente #
NA - Nord America 2.148
EU - Europa 513
AS - Asia 361
OC - Oceania 25
SA - Sud America 10
AF - Africa 9
Continente sconosciuto - Info sul continente non disponibili 1
Totale 3.067
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Nazione #
US - Stati Uniti d'America 2.137
CN - Cina 180
SE - Svezia 126
IT - Italia 106
SG - Singapore 98
DE - Germania 95
RU - Federazione Russa 55
GB - Regno Unito 33
AU - Australia 25
FI - Finlandia 25
IN - India 24
FR - Francia 17
VN - Vietnam 15
BE - Belgio 13
UA - Ucraina 13
TR - Turchia 8
KR - Corea 7
RO - Romania 7
DK - Danimarca 6
CA - Canada 5
MX - Messico 5
ID - Indonesia 4
IE - Irlanda 4
NG - Nigeria 4
AR - Argentina 3
AT - Austria 3
BD - Bangladesh 3
HK - Hong Kong 3
IR - Iran 3
MY - Malesia 3
PE - Perù 3
PK - Pakistan 3
TW - Taiwan 3
ZA - Sudafrica 3
CO - Colombia 2
EC - Ecuador 2
HU - Ungheria 2
JP - Giappone 2
PH - Filippine 2
BG - Bulgaria 1
CZ - Repubblica Ceca 1
DO - Repubblica Dominicana 1
EE - Estonia 1
EG - Egitto 1
ES - Italia 1
EU - Europa 1
GE - Georgia 1
KE - Kenya 1
KZ - Kazakistan 1
LT - Lituania 1
LU - Lussemburgo 1
NP - Nepal 1
PL - Polonia 1
PT - Portogallo 1
Totale 3.067
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Città #
Fairfield 371
Chandler 220
Woodbridge 213
Ashburn 179
Seattle 156
Houston 153
Cambridge 125
Nyköping 118
Ann Arbor 99
Wilmington 94
Singapore 77
Roxbury 43
Beijing 42
Lawrence 40
Inglewood 30
Jacksonville 30
Des Moines 24
Bari 23
Nanjing 23
San Diego 19
Brisbane 15
Princeton 15
New York 14
Bolzano 13
Leawood 13
Boardman 11
Dong Ket 11
Paris 11
Redwood City 11
Zhengzhou 11
Bitonto 10
Brussels 9
Helsinki 9
Changsha 8
Nanchang 8
Shenyang 8
London 7
Frankfurt am Main 6
Jiaxing 6
Nagold 6
Santa Clara 6
Berlin 5
Hangzhou 5
Melbourne 5
Monmouth Junction 5
Moscow 5
Osnabrück 5
Rome 5
San Mateo 5
Tianjin 5
Ankara 4
Brooklyn 4
Dearborn 4
Dublin 4
Hounslow 4
Jinan 4
Lobbes 4
Los Angeles 4
Mumbai 4
Nuremberg 4
Qingdao 4
Shanghai 4
Valby 4
Adelfia 3
Ardabil 3
Chicago 3
Ho Chi Minh City 3
Hong Kong 3
Ibadan 3
Kilburn 3
Lima 3
Mexico 3
Mola Di Bari 3
Montgermont 3
Pune 3
Sydney 3
Victoria 3
Vienna 3
Washington 3
Albany 2
Bengaluru 2
Budapest 2
Canberra 2
Chennai 2
Esslingen am Neckar 2
Florence 2
Guangzhou 2
Guayaquil 2
Gumi 2
Hebei 2
Horben 2
Izmir 2
Kolkata 2
Kuala Lumpur 2
Lahore 2
Luoyang 2
Magelang 2
Montecchio 2
Munro 2
New Orleans 2
Totale 2.474
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Nome #
Bioprocessing technology to exploit organic palm date (Phoenix dactylifera L. cultivar Siwi) fruit as a functional dietary supplement 121
Exploitation of Leuconostoc mesenteroides strains to improve shelf life, rheological, sensory and functional features of prickly pear (Opuntia ficus-indica L.) fruit puree 113
Novel solid-state fermentation of bee-collected pollen emulating the natural fermentation process of bee bread 104
Fermented Foods: Fermented Vegetables and Other Products 101
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Lactic acid fermentation as a tool to enhance the antioxidant properties of Myrtus communis berries 97
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Metabolism of phenolic compounds by Lactobacillus spp. during fermentation of cherry juice and broccoli puree. 93
Lactic acid fermentation enriches the profile of biogenic compounds and enhances the functional features of common purslane (Portulaca oleracea L.) 91
Lactic acid fermentation drives the optimal volatile flavor-aroma profile of pomegranate juice 89
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Fructose-rich niches traced the evolution of lactic acid bacteria toward fructophilic species. 79
How Lactobacillus plantarum shapes its transcriptome in response to contrasting habitats 78
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Lactic acid fermentation of smoothies and juices 73
Understanding of the adaptive growth and survival strategies of Lactobacillus platarum during pant fermentation and storage. 71
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Vegetable and Fruit Fermentation by Lactic Acid Bacteria 70
How fructophilic lactic acid bacteria may reduce the FODMAPs content in wheat-derived baked goods: a proof of concept 67
Biotechnological re-cycling of apple by-products: a reservoir model to produce a dietary supplement fortified with biogenic phenolic compounds 58
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Design of potential probiotic yeast starters tailored for making a cornelian cherry (Cornus mas L.) functional beverage 55
New Insights Into Lactic Acid Bacteria Fermentation of Plant Foods Through Complementary Omics 52
Novel Fermented Fruit and Vegetable-Based Products 50
High-Value Compounds in Fruit, Vegetable and Cereal Byproducts: An Overview of Potential Sustainable Reuse and Exploitation 49
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Volatilome and Bioaccessible Phenolics Profiles in Lab-Scale Fermented Bee Pollen 44
Nutrients Bioaccessibility and Anti-inflammatory Features of Fermented Bee Pollen: A Comprehensive Investigation 43
Apple Blossom Agricultural Residues as a Sustainable Source of Bioactive Peptides through Microbial Fermentation Bioprocessing 40
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Functional Exploitation of Carob, Oat Flour, and Whey Permeate as Substrates for a Novel Kefir-Like Fermented Beverage: An Optimized Formulation 38
Lactic acid fermentation enriches the profile of biogenic fatty acid derivatives of avocado fruit (Persea americana Mill.) 33
Role of Lactic Acid Bacteria Phospho-β-Glucosidases during the Fermentation of Cereal by-Products 29
Genetic determinants of hydroxycinnamic acid metabolism in heterofermentative lactobacilli 28
Exploitation of the health-promoting and sensory properties of organic pomegranate (Punica granatum L.) juice through lactic acid fermentation 28
Microbial high throughput phenomics: The potential of an irreplaceable omics 28
Date Seeds Flour Used as Value-Added Ingredient for Wheat Sourdough Bread: An Example of Sustainable Bio-Recycling 26
Hydroxycinnamic acids used as external acceptors of electrons: an energetic advantage for strictly hetero-fermentative lactic acid bacteria. 23
Effect of sequential or ternary starters-assisted fermentation on the phenolic and glucosinolate profiles of sauerkraut in comparison with spontaneous fermentation 23
How water-soluble saccharides drive the metabolism of lactic acid bacteria during fermentation of brewers' spent grain 22
Microbial metabolic pathways and the “fermented plant foods—human health” axis 22
Genetic and ecological inheritance of plant growth-promoting rhizobacteria 21
Importance of Lactic Acid Bacteria as an Emerging Group of Plant Growth-Promoting Rhizobacteria in Sustainable Agroecosystems 21
Quorum-Sensing Regulation of Constitutive Plantaricin by Lactobacillus plantarum Strains under a Model System for Vegetables and Fruits 20
Lactic acid fermentation as a tool to enhance the functional features of Echinacea spp 17
Ecological linkages between biotechnologically relevant autochthonous microorganisms and phenolic compounds in sugar apple fruit (Annona squamosa L.) 16
Explainable artificial intelligence for microbiome data analysis in colorectal cancer biomarker identification 14
Metabolic responses of Lactobacillus plantarum strains during fermentation and storage of vegetable and fruit juices 14
How Microbiome Composition Correlates with Biochemical Changes during Sauerkraut Fermentation: a Focus on Neglected Bacterial Players and Functionalities 12
Classification of bioactive peptides: a systematic benchmark of models and encodings 11
Plant-derived food waste management, valorization, and recycling through sourdough fermentation 11
Triacylglycerols hydrolysis and hydroxy- and epoxy-fatty acids release during lactic fermentation of plant matrices: An extensive study showing inter- and intra-species capabilities of lactic acid bacteria 11
Novel Fermented Ice Cream Formulations with Improved Antiradical and Anti-Inflammatory Features 11
Biofilm formation as an extra gear for Apilactobacillus kunkeei to counter the threat of agrochemicals in honeybee crop 11
Lactic acid Fermentation of Cactus cladodes (Opuntia ficus-indica L) generates flavonoid derivatives with antioxidant and anti-inflammatory properties 10
Lentils protein isolate as a fermenting substrate for the production of bioactive peptides by lactic acid bacteria and neglected yeast species 10
Unraveling the microbiome-metabolome nexus: a comprehensive study protocol for personalized management of Behḉet’s disease using explainable artificial intelligence 10
Comparison of Milk Kefirs Obtained from Cow’s, Ewe’s and Goat’s Milk: Antioxidant Role of Microbial-Derived Exopolysaccharides 9
FEEDS, the Food wastE biopEptiDe claSsifier: From microbial genomes and substrates to biopeptides function 8
Do nomadic lactobacilli fit as potential vaginal probiotics? The answer lies in a successful selective multi-step and scoring approach 8
Effectiveness of modified atmosphere and vacuum packaging in preserving the volatilome of Stelvio PDO cheese over time 8
Revitalizing the gut microbiome: Unleashing the power of lowsugar fermented juices 7
Characterization of cattle manure vermicompost microbial communities and biocontrol potential of associated bacterial isolates 6
Dynamic and Assembly of Epiphyte and Endophyte Lactic Acid Bacteria During the Life Cycle of Origanum vulgare L 6
Physicochemical, nutritional, and functional characterization of gluten-free ingredients and their impact on the bread texture 6
Effects of sourdough on FODMAPs in bread and potential outcomes on irritable bowel syndrome patients and healthy subjects 6
Sugar Lowering in Fermented Apple-Pear Juice Orchestrates a Promising Metabolic Answer in the Gut Microbiome and Intestinal Integrity 6
Harnessing the Health and Techno-Functional Potential of Lactic Acid Bacteria: A Comprehensive Review 6
Microbiological process for the production of bee bread 6
Metabolism of fructophilic lactic acid bacteria isolated from Apis mellifera L. bee-gut: a focus on the phenolic acids as external electron acceptors 5
Fermented Whey Ewe’s Milk-Based Fruit Smoothies: Bio-Recycling and Enrichment of Phenolic Compounds and Improvement of Protein Digestibility and Antioxidant Activity 5
Identification and Selection of Prospective Probiotics for Enhancing Gastrointestinal Digestion: Application in Pharmaceutical Preparations and Dietary Supplements 5
Transcriptional reprogramming and phenotypic switching associated with the adaptation of Lactobacillus plantarum C2 to plant niches 4
Lactic Acid Fermentation to Re-cycle Apple By-Products for Wheat Bread Fortification 4
Fermented portulaca oleracea L. Juice: A novel functional beverage with potential ameliorating effects on the intestinal inflammation and epithelial injury 4
Triacylglycerols hydrolysis and hydroxy- and epoxy-fatty acids release during fermentation of walnuts as model system: inter- and intra-species capabilities of lactic acid bacteria 2
Metabolic and functional paths of lactic acid bacteria in plant foods: get out of the labyrinth 2
Microbial consortium adaptation to improve shelf-life, sensorial and nutritional features in sprouted cereals 1
How to improve the gluten-free diet: The state of the art from a food science perspective 1
How organic farming of wheat may affect the sourdough and the nutritional and technological features of leavened baked goods 1
Totale 3.396
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Categoria #
all - tutte 17.900
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 17.900
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020347 0 0 0 0 0 0 53 63 77 26 107 21
2020/2021665 48 28 67 73 32 86 32 42 60 59 102 36
2021/2022317 19 18 10 6 10 29 7 23 25 32 59 79
2022/2023579 67 62 53 44 62 69 19 82 82 12 16 11
2023/2024293 19 31 12 28 33 43 15 4 12 60 10 26
2024/2025469 83 33 78 66 59 143 7 0 0 0 0 0
Totale 3.396