IRIS
FILANNINO, PASQUALE
 Distribuzione geografica
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Continente #
NA - Nord America 5.360
EU - Europa 3.295
AS - Asia 2.524
SA - Sud America 516
Continente sconosciuto - Info sul continente non disponibili 370
AF - Africa 186
OC - Oceania 37
Totale 12.288
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Nazione #
US - Stati Uniti d'America 5.147
FR - Francia 1.601
SG - Singapore 858
IT - Italia 761
CN - Cina 485
BR - Brasile 376
HK - Hong Kong 250
DE - Germania 214
VN - Vietnam 193
RU - Federazione Russa 169
SE - Svezia 136
GB - Regno Unito 125
IN - India 109
BD - Bangladesh 92
ID - Indonesia 92
CA - Canada 84
TH - Thailandia 80
AR - Argentina 49
KH - Cambogia 48
MX - Messico 47
ZA - Sudafrica 47
FI - Finlandia 40
ES - Italia 39
NL - Olanda 37
AU - Australia 35
PH - Filippine 34
TW - Taiwan 34
IQ - Iraq 32
SC - Seychelles 29
TR - Turchia 28
TN - Tunisia 26
KR - Corea 24
PK - Pakistan 23
EC - Ecuador 21
PL - Polonia 21
UA - Ucraina 21
AT - Austria 20
MY - Malesia 20
AE - Emirati Arabi Uniti 19
JP - Giappone 19
CO - Colombia 18
VE - Venezuela 18
BE - Belgio 16
CR - Costa Rica 16
EG - Egitto 15
IL - Israele 15
MA - Marocco 15
LT - Lituania 13
MD - Moldavia 13
SA - Arabia Saudita 12
SV - El Salvador 12
CI - Costa d'Avorio 11
GT - Guatemala 11
PE - Perù 11
RO - Romania 11
UZ - Uzbekistan 11
DK - Danimarca 9
HN - Honduras 9
CW - ???statistics.table.value.countryCode.CW??? 8
IE - Irlanda 8
PY - Paraguay 8
DZ - Algeria 7
KE - Kenya 7
NG - Nigeria 7
OM - Oman 7
PR - Porto Rico 7
TT - Trinidad e Tobago 7
CL - Cile 6
CZ - Repubblica Ceca 6
IR - Iran 6
NP - Nepal 6
UY - Uruguay 6
JM - Giamaica 5
NI - Nicaragua 5
AZ - Azerbaigian 4
ET - Etiopia 4
GE - Georgia 4
GR - Grecia 4
HU - Ungheria 4
JO - Giordania 4
KZ - Kazakistan 4
LV - Lettonia 4
PT - Portogallo 4
BB - Barbados 3
CY - Cipro 3
EE - Estonia 3
LB - Libano 3
MU - Mauritius 3
SN - Senegal 3
AL - Albania 2
BG - Bulgaria 2
BO - Bolivia 2
BY - Bielorussia 2
CH - Svizzera 2
NZ - Nuova Zelanda 2
PA - Panama 2
RS - Serbia 2
AG - Antigua e Barbuda 1
AO - Angola 1
BA - Bosnia-Erzegovina 1
Totale 11.900
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Città #
Singapore 484
Ashburn 432
Fairfield 371
Los Angeles 273
San Jose 258
Hong Kong 244
Chandler 221
Woodbridge 213
Milan 180
Beijing 164
Seattle 163
Houston 161
Cambridge 125
Nyköping 118
Council Bluffs 101
Ann Arbor 99
Wilmington 96
Buffalo 95
Santa Clara 91
New York 89
Dallas 88
Rome 76
Bari 70
Bangkok 69
Chicago 61
Hanoi 61
Ho Chi Minh City 54
Jakarta 49
Lauterbourg 49
São Paulo 48
Frankfurt am Main 43
Roxbury 43
Lawrence 40
Columbus 39
Jacksonville 31
Tukwila 31
Falkenstein 30
Inglewood 30
Boardman 29
Elk Grove Village 29
North Bergen 29
Bolzano 28
Atlanta 27
Guishan 27
Washington 27
Nanjing 26
Paris 26
Phnom Penh 26
Des Moines 25
Figino 25
Hangzhou 25
San Diego 24
Brooklyn 23
London 22
Phoenix 22
Edison 21
Amsterdam 19
Brisbane 19
Helsinki 19
Johannesburg 19
Montreal 19
Secaucus 19
The Dalles 19
Kansas City 18
Philadelphia 18
Boston 17
Desnes 17
Warsaw 17
Florence 16
Munich 16
Naples 16
Princeton 16
Tokyo 16
Baghdad 15
Berlin 15
Miami 15
Nuremberg 15
Rio de Janeiro 15
San Francisco 15
Turin 15
Las Vegas 14
Mexico City 14
Providence 14
Salt Lake City 14
Toronto 14
Chennai 13
Leawood 13
Tampa 13
Brussels 12
Denver 12
Staten Island 12
Tunis 12
Ubrique 12
Zhengzhou 12
Abidjan 11
Bologna 11
Changsha 11
Dong Ket 11
Kolkata 11
Moscow 11
Totale 6.003
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Nome #
Fermented Foods: Fermented Vegetables and Other Products 3.284
Explainable artificial intelligence for microbiome data analysis in colorectal cancer biomarker identification 250
Lactic acid fermentation enriches the profile of biogenic compounds and enhances the functional features of common purslane (Portulaca oleracea L.) 217
Bioprocessing technology to exploit organic palm date (Phoenix dactylifera L. cultivar Siwi) fruit as a functional dietary supplement 206
Sugar Lowering in Fermented Apple-Pear Juice Orchestrates a Promising Metabolic Answer in the Gut Microbiome and Intestinal Integrity 205
Novel solid-state fermentation of bee-collected pollen emulating the natural fermentation process of bee bread 188
Exploitation of Leuconostoc mesenteroides strains to improve shelf life, rheological, sensory and functional features of prickly pear (Opuntia ficus-indica L.) fruit puree 188
Lactic acid fermentation as a tool to enhance the antioxidant properties of Myrtus communis berries 173
Lactic acid fermentation of smoothies and juices 167
Effects of sourdough on FODMAPs in bread and potential outcomes on irritable bowel syndrome patients and healthy subjects 158
Lactic acid fermentation drives the optimal volatile flavor-aroma profile of pomegranate juice 148
Vegetable and Fruit Fermentation by Lactic Acid Bacteria 145
Metabolism of phenolic compounds by Lactobacillus spp. during fermentation of cherry juice and broccoli puree. 140
How Lactobacillus plantarum shapes its transcriptome in response to contrasting habitats 139
Design of potential probiotic yeast starters tailored for making a cornelian cherry (Cornus mas L.) functional beverage 137
Comparison of Milk Kefirs Obtained from Cow’s, Ewe’s and Goat’s Milk: Antioxidant Role of Microbial-Derived Exopolysaccharides 136
Fermentation of a wine pomace and microalgae blend to synergistically enhance the functional value of protein- and polyphenol-rich matrices 134
Biotechnological re-cycling of apple by-products: a reservoir model to produce a dietary supplement fortified with biogenic phenolic compounds 130
How fructophilic lactic acid bacteria may reduce the FODMAPs content in wheat-derived baked goods: a proof of concept 129
Effect of sequential or ternary starters-assisted fermentation on the phenolic and glucosinolate profiles of sauerkraut in comparison with spontaneous fermentation 128
Apple Blossom Agricultural Residues as a Sustainable Source of Bioactive Peptides through Microbial Fermentation Bioprocessing 122
Importance of Lactic Acid Bacteria as an Emerging Group of Plant Growth-Promoting Rhizobacteria in Sustainable Agroecosystems 121
Genetic and ecological inheritance of plant growth-promoting rhizobacteria 119
Characterization of cattle manure vermicompost microbial communities and biocontrol potential of associated bacterial isolates 119
Role of Lactic Acid Bacteria Phospho-β-Glucosidases during the Fermentation of Cereal by-Products 115
New Insights Into Lactic Acid Bacteria Fermentation of Plant Foods Through Complementary Omics 115
Fructose-rich niches traced the evolution of lactic acid bacteria toward fructophilic species. 114
High-Value Compounds in Fruit, Vegetable and Cereal Byproducts: An Overview of Potential Sustainable Reuse and Exploitation 112
Understanding of the adaptive growth and survival strategies of Lactobacillus platarum during pant fermentation and storage. 111
Classification of bioactive peptides: a systematic benchmark of models and encodings 110
Novel Fermented Fruit and Vegetable-Based Products 107
Functional Exploitation of Carob, Oat Flour, and Whey Permeate as Substrates for a Novel Kefir-Like Fermented Beverage: An Optimized Formulation 107
Nutrients Bioaccessibility and Anti-inflammatory Features of Fermented Bee Pollen: A Comprehensive Investigation 105
Volatilome and Bioaccessible Phenolics Profiles in Lab-Scale Fermented Bee Pollen 104
Unraveling the microbiome-metabolome nexus: a comprehensive study protocol for personalized management of Behḉet’s disease using explainable artificial intelligence 103
Ecological linkages between biotechnologically relevant autochthonous microorganisms and phenolic compounds in sugar apple fruit (Annona squamosa L.) 102
Date Seeds Flour Used as Value-Added Ingredient for Wheat Sourdough Bread: An Example of Sustainable Bio-Recycling 100
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Biofilm formation as an extra gear for Apilactobacillus kunkeei to counter the threat of agrochemicals in honeybee crop 99
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Lactic acid fermentation enriches the profile of biogenic fatty acid derivatives of avocado fruit (Persea americana Mill.) 94
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 88
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Effectiveness of modified atmosphere and vacuum packaging in preserving the volatilome of Stelvio PDO cheese over time 87
Genetic determinants of hydroxycinnamic acid metabolism in heterofermentative lactobacilli 87
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Lactic Acid Fermentation to Re-cycle Apple By-Products for Wheat Bread Fortification 84
Formulation Design and Functional Characterization of a Novel Fermented Beverage with Antioxidant, Anti-Inflammatory and Antibacterial Properties 81
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Fermented portulaca oleracea L. Juice: A novel functional beverage with potential ameliorating effects on the intestinal inflammation and epithelial injury 80
FEEDS, the Food wastE biopEptiDe claSsifier: From microbial genomes and substrates to biopeptides function 79
Do nomadic lactobacilli fit as potential vaginal probiotics? The answer lies in a successful selective multi-step and scoring approach 79
Exploitation of the health-promoting and sensory properties of organic pomegranate (Punica granatum L.) juice through lactic acid fermentation 79
Microbial metabolic pathways and the “fermented plant foods—human health” axis 79
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 78
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Microbial high throughput phenomics: The potential of an irreplaceable omics 72
Metabolic and functional paths of lactic acid bacteria in plant foods: get out of the labyrinth 71
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Lentils protein isolate as a fermenting substrate for the production of bioactive peptides by lactic acid bacteria and neglected yeast species 70
How water-soluble saccharides drive the metabolism of lactic acid bacteria during fermentation of brewers' spent grain 70
Fermented Whey Ewe’s Milk-Based Fruit Smoothies: Bio-Recycling and Enrichment of Phenolic Compounds and Improvement of Protein Digestibility and Antioxidant Activity 69
Physicochemical, nutritional, and functional characterization of gluten-free ingredients and their impact on the bread texture 69
Metabolism of fructophilic lactic acid bacteria isolated from Apis mellifera L. bee-gut: a focus on the phenolic acids as external electron acceptors 68
Novel Fermented Ice Cream Formulations with Improved Antiradical and Anti-Inflammatory Features 68
Harnessing the Health and Techno-Functional Potential of Lactic Acid Bacteria: A Comprehensive Review 68
Dynamic and Assembly of Epiphyte and Endophyte Lactic Acid Bacteria During the Life Cycle of Origanum vulgare L 66
Plant-derived food waste management, valorization, and recycling through sourdough fermentation 66
How Microbiome Composition Correlates with Biochemical Changes during Sauerkraut Fermentation: a Focus on Neglected Bacterial Players and Functionalities 66
Bioprocessing of food industry surplus to obtain novel food ingredients enriched in bioactive peptides 65
Hydroxycinnamic acids used as external acceptors of electrons: an energetic advantage for strictly hetero-fermentative lactic acid bacteria. 64
Revitalizing the gut microbiome: Unleashing the power of lowsugar fermented juices 62
Quorum-Sensing Regulation of Constitutive Plantaricin by Lactobacillus plantarum Strains under a Model System for Vegetables and Fruits 62
How organic farming of wheat may affect the sourdough and the nutritional and technological features of leavened baked goods 61
How to improve the gluten-free diet: The state of the art from a food science perspective 60
Lactic acid fermentation as a tool to enhance the functional features of Echinacea spp 60
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Identification and Selection of Prospective Probiotics for Enhancing Gastrointestinal Digestion: Application in Pharmaceutical Preparations and Dietary Supplements 55
Microbiological process for the production of bee bread 55
Metabolic responses of Lactobacillus plantarum strains during fermentation and storage of vegetable and fruit juices 51
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Transcriptional reprogramming and phenotypic switching associated with the adaptation of Lactobacillus plantarum C2 to plant niches 47
Microbial consortium adaptation to improve shelf-life, sensorial and nutritional features in sprouted cereals 45
Lactic acid Fermentation of Cactus cladodes (Opuntia ficus-indica L) generates flavonoid derivatives with antioxidant and anti-inflammatory properties 44
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Enhancing bioactive profiles of elderberry juice through yeast fermentation: a pathway to low-sugar functional beverages 36
Bacterial-driven lipid remodeling in avocado fermentation via hydroxylation and oxidation routes 35
Comprehensive functional profiling of yeasts: gastrointestinal resistance, metabolic capacities, and psychobiotic potential 29
Exploiting the synergy among olive oil mill wastewater, microalgae, and fermentation for wheat bread fortification 26
Microbial co-cultures within self-generated cellulose scaffolds offer toolkits for controlling plant juice fermentation 26
Revitalising Brewers' Spent Grains and Enriching With Biogenic Compounds Through the Fermentation of Fructophilic Lactic Acid Bacteria and Yeasts 24
Non-conventional yeasts with the potential to bridge probiotic and parabiotic applications in foods and dietary supplements: genomics and human model interaction 23
Pre-digestion of soybeans, fermentation with fructophilic lactic acid bacteria, and in silico analyses to uncover psychobiotic potential 16
Physiological and transcriptional responses of lactic acid bacteria to sub-inhibitory cadmium exposure 8
Genetically Modified Lactic Acid Bacteria in the EU Food Chain: Applications, Benefits, and Risk Assessment 7
Totale 12.288
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Categoria #
all - tutte 40.190
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 40.190
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022270 0 0 0 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
2024/20251.650 83 33 78 66 59 143 152 122 49 120 308 437
2025/20266.378 370 332 610 1.098 1.019 736 696 153 393 378 135 458
2026/20271.333 223 201 265 644 0 0 0 0 0 0 0 0
Totale 12.288