IRIS
FILANNINO, PASQUALE
 Distribuzione geografica
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Continente #
NA - Nord America 4.250
EU - Europa 2.813
AS - Asia 2.441
SA - Sud America 493
AF - Africa 171
OC - Oceania 37
Continente sconosciuto - Info sul continente non disponibili 1
Totale 10.206
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Nazione #
US - Stati Uniti d'America 4.143
FR - Francia 1.596
SG - Singapore 848
CN - Cina 471
BR - Brasile 366
IT - Italia 334
HK - Hong Kong 245
DE - Germania 206
VN - Vietnam 191
RU - Federazione Russa 165
SE - Svezia 136
GB - Regno Unito 104
IN - India 103
ID - Indonesia 89
TH - Thailandia 79
BD - Bangladesh 71
AR - Argentina 48
CA - Canada 48
KH - Cambogia 48
ZA - Sudafrica 47
MX - Messico 44
FI - Finlandia 40
ES - Italia 36
AU - Australia 35
NL - Olanda 34
TW - Taiwan 34
IQ - Iraq 31
PH - Filippine 29
TR - Turchia 28
SC - Seychelles 25
KR - Corea 24
PK - Pakistan 21
PL - Polonia 21
UA - Ucraina 21
TN - Tunisia 20
AT - Austria 19
EC - Ecuador 18
MY - Malesia 18
AE - Emirati Arabi Uniti 17
JP - Giappone 17
BE - Belgio 15
CO - Colombia 15
MA - Marocco 15
VE - Venezuela 15
EG - Egitto 14
MD - Moldavia 13
IL - Israele 12
CI - Costa d'Avorio 11
RO - Romania 11
UZ - Uzbekistan 11
LT - Lituania 10
PE - Perù 10
SA - Arabia Saudita 9
PY - Paraguay 8
DK - Danimarca 7
IE - Irlanda 7
KE - Kenya 7
OM - Oman 7
CL - Cile 6
CZ - Repubblica Ceca 6
DZ - Algeria 6
IR - Iran 6
NP - Nepal 6
NG - Nigeria 5
UY - Uruguay 5
AZ - Azerbaigian 4
ET - Etiopia 4
GE - Georgia 4
HU - Ungheria 4
JO - Giordania 4
KZ - Kazakistan 4
LV - Lettonia 4
PT - Portogallo 4
CR - Costa Rica 3
CY - Cipro 3
GR - Grecia 3
LB - Libano 3
MU - Mauritius 3
SN - Senegal 3
AL - Albania 2
BB - Barbados 2
BG - Bulgaria 2
BY - Bielorussia 2
EE - Estonia 2
JM - Giamaica 2
NZ - Nuova Zelanda 2
PA - Panama 2
RS - Serbia 2
AO - Angola 1
BA - Bosnia-Erzegovina 1
BF - Burkina Faso 1
BH - Bahrain 1
BO - Bolivia 1
CH - Svizzera 1
DO - Repubblica Dominicana 1
EU - Europa 1
GA - Gabon 1
GH - Ghana 1
GY - Guiana 1
HN - Honduras 1
Totale 10.187
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Città #
Singapore 480
Fairfield 371
Ashburn 334
Los Angeles 260
Hong Kong 240
Chandler 220
Woodbridge 213
San Jose 188
Seattle 162
Beijing 159
Houston 157
Cambridge 125
Nyköping 118
Ann Arbor 99
Wilmington 96
Buffalo 90
Dallas 75
New York 71
Bangkok 68
Bari 65
Hanoi 60
Santa Clara 55
Ho Chi Minh City 54
Chicago 53
Jakarta 49
Lauterbourg 49
Council Bluffs 43
Roxbury 43
São Paulo 43
Lawrence 40
Frankfurt am Main 38
Jacksonville 31
Tukwila 31
Falkenstein 30
Inglewood 30
Elk Grove Village 29
Boardman 28
Guishan 27
Nanjing 26
Paris 26
Phnom Penh 26
Washington 26
Des Moines 25
Hangzhou 25
San Diego 24
Bolzano 23
Edison 21
London 20
Amsterdam 19
Brisbane 19
Helsinki 19
Johannesburg 19
Milan 18
Brooklyn 17
Desnes 17
Kansas City 17
Warsaw 17
Munich 16
Philadelphia 16
Secaucus 16
The Dalles 16
Atlanta 15
Berlin 15
Boston 15
Nuremberg 15
Princeton 15
Rio de Janeiro 15
Tokyo 15
Baghdad 14
Mexico City 14
Providence 14
Salt Lake City 14
Leawood 13
Miami 13
Columbus 12
Las Vegas 12
Montreal 12
Tunis 12
Ubrique 12
Zhengzhou 12
Abidjan 11
Brussels 11
Changsha 11
Denver 11
Dong Ket 11
Kolkata 11
Moscow 11
Redwood City 11
Staten Island 11
Stockholm 11
Bitonto 10
Mumbai 10
Tashkent 10
Vienna 10
Chennai 9
Curitiba 9
Guayaquil 9
Kuala Lumpur 9
Nanchang 9
Shanghai 9
Totale 5.255
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Nome #
Fermented Foods: Fermented Vegetables and Other Products 3.155
Bioprocessing technology to exploit organic palm date (Phoenix dactylifera L. cultivar Siwi) fruit as a functional dietary supplement 190
Exploitation of Leuconostoc mesenteroides strains to improve shelf life, rheological, sensory and functional features of prickly pear (Opuntia ficus-indica L.) fruit puree 171
Lactic acid fermentation as a tool to enhance the antioxidant properties of Myrtus communis berries 155
Novel solid-state fermentation of bee-collected pollen emulating the natural fermentation process of bee bread 155
Lactic acid fermentation of smoothies and juices 153
Sugar Lowering in Fermented Apple-Pear Juice Orchestrates a Promising Metabolic Answer in the Gut Microbiome and Intestinal Integrity 145
Explainable artificial intelligence for microbiome data analysis in colorectal cancer biomarker identification 140
Lactic acid fermentation enriches the profile of biogenic compounds and enhances the functional features of common purslane (Portulaca oleracea L.) 138
Lactic acid fermentation drives the optimal volatile flavor-aroma profile of pomegranate juice 135
Vegetable and Fruit Fermentation by Lactic Acid Bacteria 129
How Lactobacillus plantarum shapes its transcriptome in response to contrasting habitats 125
Metabolism of phenolic compounds by Lactobacillus spp. during fermentation of cherry juice and broccoli puree. 124
Design of potential probiotic yeast starters tailored for making a cornelian cherry (Cornus mas L.) functional beverage 117
How fructophilic lactic acid bacteria may reduce the FODMAPs content in wheat-derived baked goods: a proof of concept 111
Biotechnological re-cycling of apple by-products: a reservoir model to produce a dietary supplement fortified with biogenic phenolic compounds 110
Effect of sequential or ternary starters-assisted fermentation on the phenolic and glucosinolate profiles of sauerkraut in comparison with spontaneous fermentation 108
Apple Blossom Agricultural Residues as a Sustainable Source of Bioactive Peptides through Microbial Fermentation Bioprocessing 107
Understanding of the adaptive growth and survival strategies of Lactobacillus platarum during pant fermentation and storage. 105
Fermentation of a wine pomace and microalgae blend to synergistically enhance the functional value of protein- and polyphenol-rich matrices 103
Fructose-rich niches traced the evolution of lactic acid bacteria toward fructophilic species. 103
New Insights Into Lactic Acid Bacteria Fermentation of Plant Foods Through Complementary Omics 100
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Novel Fermented Fruit and Vegetable-Based Products 99
Nutrients Bioaccessibility and Anti-inflammatory Features of Fermented Bee Pollen: A Comprehensive Investigation 98
High-Value Compounds in Fruit, Vegetable and Cereal Byproducts: An Overview of Potential Sustainable Reuse and Exploitation 97
Functional Exploitation of Carob, Oat Flour, and Whey Permeate as Substrates for a Novel Kefir-Like Fermented Beverage: An Optimized Formulation 97
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Characterization of cattle manure vermicompost microbial communities and biocontrol potential of associated bacterial isolates 93
Classification of bioactive peptides: a systematic benchmark of models and encodings 92
Role of Lactic Acid Bacteria Phospho-β-Glucosidases during the Fermentation of Cereal by-Products 91
Genetic and ecological inheritance of plant growth-promoting rhizobacteria 90
Ecological linkages between biotechnologically relevant autochthonous microorganisms and phenolic compounds in sugar apple fruit (Annona squamosa L.) 89
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Date Seeds Flour Used as Value-Added Ingredient for Wheat Sourdough Bread: An Example of Sustainable Bio-Recycling 88
Comparison of Milk Kefirs Obtained from Cow’s, Ewe’s and Goat’s Milk: Antioxidant Role of Microbial-Derived Exopolysaccharides 87
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Importance of Lactic Acid Bacteria as an Emerging Group of Plant Growth-Promoting Rhizobacteria in Sustainable Agroecosystems 84
Volatilome and Bioaccessible Phenolics Profiles in Lab-Scale Fermented Bee Pollen 84
Unraveling the microbiome-metabolome nexus: a comprehensive study protocol for personalized management of Behḉet’s disease using explainable artificial intelligence 82
Biofilm formation as an extra gear for Apilactobacillus kunkeei to counter the threat of agrochemicals in honeybee crop 82
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Genetic determinants of hydroxycinnamic acid metabolism in heterofermentative lactobacilli 79
Lactic acid fermentation enriches the profile of biogenic fatty acid derivatives of avocado fruit (Persea americana Mill.) 77
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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 71
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Microbial metabolic pathways and the “fermented plant foods—human health” axis 69
Lactic Acid Fermentation to Re-cycle Apple By-Products for Wheat Bread Fortification 67
Effectiveness of modified atmosphere and vacuum packaging in preserving the volatilome of Stelvio PDO cheese over time 67
Do nomadic lactobacilli fit as potential vaginal probiotics? The answer lies in a successful selective multi-step and scoring approach 65
Effects of sourdough on FODMAPs in bread and potential outcomes on irritable bowel syndrome patients and healthy subjects 63
Fermented portulaca oleracea L. Juice: A novel functional beverage with potential ameliorating effects on the intestinal inflammation and epithelial injury 63
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 62
Harnessing the Health and Techno-Functional Potential of Lactic Acid Bacteria: A Comprehensive Review 62
Exploitation of the health-promoting and sensory properties of organic pomegranate (Punica granatum L.) juice through lactic acid fermentation 62
Microbial high throughput phenomics: The potential of an irreplaceable omics 62
Novel Fermented Ice Cream Formulations with Improved Antiradical and Anti-Inflammatory Features 61
How Microbiome Composition Correlates with Biochemical Changes during Sauerkraut Fermentation: a Focus on Neglected Bacterial Players and Functionalities 59
Hydroxycinnamic acids used as external acceptors of electrons: an energetic advantage for strictly hetero-fermentative lactic acid bacteria. 58
Metabolic and functional paths of lactic acid bacteria in plant foods: get out of the labyrinth 57
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FEEDS, the Food wastE biopEptiDe claSsifier: From microbial genomes and substrates to biopeptides function 56
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How organic farming of wheat may affect the sourdough and the nutritional and technological features of leavened baked goods 55
Dynamic and Assembly of Epiphyte and Endophyte Lactic Acid Bacteria During the Life Cycle of Origanum vulgare L 54
Formulation Design and Functional Characterization of a Novel Fermented Beverage with Antioxidant, Anti-Inflammatory and Antibacterial Properties 54
Physicochemical, nutritional, and functional characterization of gluten-free ingredients and their impact on the bread texture 52
How water-soluble saccharides drive the metabolism of lactic acid bacteria during fermentation of brewers' spent grain 52
How to improve the gluten-free diet: The state of the art from a food science perspective 50
Plant-derived food waste management, valorization, and recycling through sourdough fermentation 50
Fermented Whey Ewe’s Milk-Based Fruit Smoothies: Bio-Recycling and Enrichment of Phenolic Compounds and Improvement of Protein Digestibility and Antioxidant Activity 49
Lentils protein isolate as a fermenting substrate for the production of bioactive peptides by lactic acid bacteria and neglected yeast species 49
Lactic acid fermentation as a tool to enhance the functional features of Echinacea spp 49
Metabolism of fructophilic lactic acid bacteria isolated from Apis mellifera L. bee-gut: a focus on the phenolic acids as external electron acceptors 48
Revitalizing the gut microbiome: Unleashing the power of lowsugar fermented juices 48
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Microbiological process for the production of bee bread 47
Quorum-Sensing Regulation of Constitutive Plantaricin by Lactobacillus plantarum Strains under a Model System for Vegetables and Fruits 47
Identification and Selection of Prospective Probiotics for Enhancing Gastrointestinal Digestion: Application in Pharmaceutical Preparations and Dietary Supplements 42
Bioprocessing of food industry surplus to obtain novel food ingredients enriched in bioactive peptides 41
Metabolic responses of Lactobacillus plantarum strains during fermentation and storage of vegetable and fruit juices 41
Transcriptional reprogramming and phenotypic switching associated with the adaptation of Lactobacillus plantarum C2 to plant niches 40
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Microbial consortium adaptation to improve shelf-life, sensorial and nutritional features in sprouted cereals 38
Lactic acid Fermentation of Cactus cladodes (Opuntia ficus-indica L) generates flavonoid derivatives with antioxidant and anti-inflammatory properties 37
Enhancing bioactive profiles of elderberry juice through yeast fermentation: a pathway to low-sugar functional beverages 27
Bacterial-driven lipid remodeling in avocado fermentation via hydroxylation and oxidation routes 20
Comprehensive functional profiling of yeasts: gastrointestinal resistance, metabolic capacities, and psychobiotic potential 18
Revitalising Brewers' Spent Grains and Enriching With Biogenic Compounds Through the Fermentation of Fructophilic Lactic Acid Bacteria and Yeasts 14
Exploiting the synergy among olive oil mill wastewater, microalgae, and fermentation for wheat bread fortification 11
Pre-digestion of soybeans, fermentation with fructophilic lactic acid bacteria, and in silico analyses to uncover psychobiotic potential 6
Non-conventional yeasts with the potential to bridge probiotic and parabiotic applications in foods and dietary supplements: genomics and human model interaction 5
Genetically Modified Lactic Acid Bacteria in the EU Food Chain: Applications, Benefits, and Risk Assessment 4
Totale 10.562
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Categoria #
all - tutte 35.086
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 35.086
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/202136 0 0 0 0 0 0 0 0 0 0 0 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
2024/20251.650 83 33 78 66 59 143 152 122 49 120 308 437
2025/20265.985 370 332 610 1.098 1.019 736 696 153 393 378 135 65
Totale 10.562