IRIS
FILANNINO, PASQUALE
 Distribuzione geografica
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Continente #
NA - Nord America 4.793
EU - Europa 3.142
AS - Asia 2.501
SA - Sud America 503
Continente sconosciuto - Info sul continente non disponibili 361
AF - Africa 177
OC - Oceania 37
Totale 11.514
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Nazione #
US - Stati Uniti d'America 4.669
FR - Francia 1.597
SG - Singapore 858
IT - Italia 647
CN - Cina 483
BR - Brasile 368
HK - Hong Kong 250
DE - Germania 210
VN - Vietnam 192
RU - Federazione Russa 165
SE - Svezia 136
IN - India 107
GB - Regno Unito 106
ID - Indonesia 92
BD - Bangladesh 89
TH - Thailandia 80
CA - Canada 55
AR - Argentina 49
KH - Cambogia 48
ZA - Sudafrica 47
MX - Messico 46
FI - Finlandia 40
ES - Italia 37
NL - Olanda 36
AU - Australia 35
TW - Taiwan 34
IQ - Iraq 32
PH - Filippine 30
TR - Turchia 28
SC - Seychelles 27
KR - Corea 24
EC - Ecuador 21
PK - Pakistan 21
PL - Polonia 21
UA - Ucraina 21
TN - Tunisia 20
AT - Austria 19
AE - Emirati Arabi Uniti 18
MY - Malesia 18
JP - Giappone 17
CO - Colombia 16
VE - Venezuela 16
BE - Belgio 15
EG - Egitto 15
MA - Marocco 15
MD - Moldavia 13
IL - Israele 12
LT - Lituania 12
CI - Costa d'Avorio 11
RO - Romania 11
SA - Arabia Saudita 11
UZ - Uzbekistan 11
PE - Perù 10
DK - Danimarca 9
PY - Paraguay 8
IE - Irlanda 7
KE - Kenya 7
NG - Nigeria 7
OM - Oman 7
CL - Cile 6
CZ - Repubblica Ceca 6
DZ - Algeria 6
IR - Iran 6
NP - Nepal 6
UY - Uruguay 6
CR - Costa Rica 5
AZ - Azerbaigian 4
ET - Etiopia 4
GE - Georgia 4
GR - Grecia 4
HU - Ungheria 4
JM - Giamaica 4
JO - Giordania 4
KZ - Kazakistan 4
LV - Lettonia 4
PT - Portogallo 4
CY - Cipro 3
LB - Libano 3
MU - Mauritius 3
SN - Senegal 3
TT - Trinidad e Tobago 3
AL - Albania 2
BB - Barbados 2
BG - Bulgaria 2
BO - Bolivia 2
BY - Bielorussia 2
CH - Svizzera 2
EE - Estonia 2
HN - Honduras 2
NZ - Nuova Zelanda 2
PA - Panama 2
PR - Porto Rico 2
RS - Serbia 2
AO - Angola 1
BA - Bosnia-Erzegovina 1
BF - Burkina Faso 1
BH - Bahrain 1
BN - Brunei Darussalam 1
CG - Congo 1
DO - Repubblica Dominicana 1
Totale 11.133
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Città #
Singapore 484
Fairfield 371
Ashburn 355
Los Angeles 265
Hong Kong 244
Chandler 220
Woodbridge 213
San Jose 202
Beijing 164
Milan 162
Seattle 162
Houston 160
Cambridge 125
Nyköping 118
Ann Arbor 99
Council Bluffs 96
Wilmington 96
Buffalo 93
Dallas 83
Santa Clara 78
New York 76
Bangkok 69
Bari 66
Rome 62
Hanoi 61
Chicago 57
Ho Chi Minh City 54
Jakarta 49
Lauterbourg 49
Roxbury 43
São Paulo 43
Frankfurt am Main 42
Lawrence 40
Columbus 37
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
Bolzano 25
Des Moines 25
Hangzhou 25
San Diego 24
Atlanta 23
London 22
Edison 21
Amsterdam 19
Brisbane 19
Helsinki 19
Johannesburg 19
The Dalles 19
Brooklyn 18
Kansas City 18
Phoenix 18
Secaucus 18
Boston 17
Desnes 17
Figino 17
Philadelphia 17
Warsaw 17
Munich 16
Baghdad 15
Berlin 15
Nuremberg 15
Princeton 15
Rio de Janeiro 15
Tokyo 15
Mexico City 14
Providence 14
Salt Lake City 14
San Francisco 14
Las Vegas 13
Leawood 13
Miami 13
Turin 13
Chennai 12
Denver 12
Montreal 12
Staten Island 12
Tunis 12
Ubrique 12
Zhengzhou 12
Abidjan 11
Brussels 11
Changsha 11
Dong Ket 11
Kolkata 11
Moscow 11
Mumbai 11
Redwood City 11
Stockholm 11
Bitonto 10
Florence 10
Shanghai 10
Totale 5.692
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Nome #
Fermented Foods: Fermented Vegetables and Other Products 3.176
Explainable artificial intelligence for microbiome data analysis in colorectal cancer biomarker identification 242
Lactic acid fermentation enriches the profile of biogenic compounds and enhances the functional features of common purslane (Portulaca oleracea L.) 209
Bioprocessing technology to exploit organic palm date (Phoenix dactylifera L. cultivar Siwi) fruit as a functional dietary supplement 198
Sugar Lowering in Fermented Apple-Pear Juice Orchestrates a Promising Metabolic Answer in the Gut Microbiome and Intestinal Integrity 192
Exploitation of Leuconostoc mesenteroides strains to improve shelf life, rheological, sensory and functional features of prickly pear (Opuntia ficus-indica L.) fruit puree 186
Novel solid-state fermentation of bee-collected pollen emulating the natural fermentation process of bee bread 176
Lactic acid fermentation as a tool to enhance the antioxidant properties of Myrtus communis berries 166
Lactic acid fermentation of smoothies and juices 164
Effects of sourdough on FODMAPs in bread and potential outcomes on irritable bowel syndrome patients and healthy subjects 154
Lactic acid fermentation drives the optimal volatile flavor-aroma profile of pomegranate juice 145
Vegetable and Fruit Fermentation by Lactic Acid Bacteria 139
Metabolism of phenolic compounds by Lactobacillus spp. during fermentation of cherry juice and broccoli puree. 135
How Lactobacillus plantarum shapes its transcriptome in response to contrasting habitats 133
Biotechnological re-cycling of apple by-products: a reservoir model to produce a dietary supplement fortified with biogenic phenolic compounds 124
Fermentation of a wine pomace and microalgae blend to synergistically enhance the functional value of protein- and polyphenol-rich matrices 122
Design of potential probiotic yeast starters tailored for making a cornelian cherry (Cornus mas L.) functional beverage 122
Effect of sequential or ternary starters-assisted fermentation on the phenolic and glucosinolate profiles of sauerkraut in comparison with spontaneous fermentation 119
How fructophilic lactic acid bacteria may reduce the FODMAPs content in wheat-derived baked goods: a proof of concept 118
Apple Blossom Agricultural Residues as a Sustainable Source of Bioactive Peptides through Microbial Fermentation Bioprocessing 116
Characterization of cattle manure vermicompost microbial communities and biocontrol potential of associated bacterial isolates 113
Fructose-rich niches traced the evolution of lactic acid bacteria toward fructophilic species. 110
Understanding of the adaptive growth and survival strategies of Lactobacillus platarum during pant fermentation and storage. 109
New Insights Into Lactic Acid Bacteria Fermentation of Plant Foods Through Complementary Omics 109
Importance of Lactic Acid Bacteria as an Emerging Group of Plant Growth-Promoting Rhizobacteria in Sustainable Agroecosystems 107
High-Value Compounds in Fruit, Vegetable and Cereal Byproducts: An Overview of Potential Sustainable Reuse and Exploitation 107
Role of Lactic Acid Bacteria Phospho-β-Glucosidases during the Fermentation of Cereal by-Products 103
Novel Fermented Fruit and Vegetable-Based Products 103
Nutrients Bioaccessibility and Anti-inflammatory Features of Fermented Bee Pollen: A Comprehensive Investigation 101
Classification of bioactive peptides: a systematic benchmark of models and encodings 100
Comparison of Milk Kefirs Obtained from Cow’s, Ewe’s and Goat’s Milk: Antioxidant Role of Microbial-Derived Exopolysaccharides 100
Functional Exploitation of Carob, Oat Flour, and Whey Permeate as Substrates for a Novel Kefir-Like Fermented Beverage: An Optimized Formulation 100
Genetic and ecological inheritance of plant growth-promoting rhizobacteria 99
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Ecological linkages between biotechnologically relevant autochthonous microorganisms and phenolic compounds in sugar apple fruit (Annona squamosa L.) 97
Unraveling the microbiome-metabolome nexus: a comprehensive study protocol for personalized management of Behḉet’s disease using explainable artificial intelligence 96
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Date Seeds Flour Used as Value-Added Ingredient for Wheat Sourdough Bread: An Example of Sustainable Bio-Recycling 96
Volatilome and Bioaccessible Phenolics Profiles in Lab-Scale Fermented Bee Pollen 95
Biofilm formation as an extra gear for Apilactobacillus kunkeei to counter the threat of agrochemicals in honeybee crop 93
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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 82
Genetic determinants of hydroxycinnamic acid metabolism in heterofermentative lactobacilli 82
Lactic acid fermentation enriches the profile of biogenic fatty acid derivatives of avocado fruit (Persea americana Mill.) 81
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Effectiveness of modified atmosphere and vacuum packaging in preserving the volatilome of Stelvio PDO cheese over time 76
Microbial metabolic pathways and the “fermented plant foods—human health” axis 76
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 74
Lactic Acid Fermentation to Re-cycle Apple By-Products for Wheat Bread Fortification 74
Fermented portulaca oleracea L. Juice: A novel functional beverage with potential ameliorating effects on the intestinal inflammation and epithelial injury 74
Do nomadic lactobacilli fit as potential vaginal probiotics? The answer lies in a successful selective multi-step and scoring approach 73
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FEEDS, the Food wastE biopEptiDe claSsifier: From microbial genomes and substrates to biopeptides function 70
Exploitation of the health-promoting and sensory properties of organic pomegranate (Punica granatum L.) juice through lactic acid fermentation 67
Harnessing the Health and Techno-Functional Potential of Lactic Acid Bacteria: A Comprehensive Review 66
Microbial high throughput phenomics: The potential of an irreplaceable omics 66
Lentils protein isolate as a fermenting substrate for the production of bioactive peptides by lactic acid bacteria and neglected yeast species 65
How water-soluble saccharides drive the metabolism of lactic acid bacteria during fermentation of brewers' spent grain 64
Plant-derived food waste management, valorization, and recycling through sourdough fermentation 63
Fermented Whey Ewe’s Milk-Based Fruit Smoothies: Bio-Recycling and Enrichment of Phenolic Compounds and Improvement of Protein Digestibility and Antioxidant Activity 62
Metabolic and functional paths of lactic acid bacteria in plant foods: get out of the labyrinth 62
Novel Fermented Ice Cream Formulations with Improved Antiradical and Anti-Inflammatory Features 62
Hydroxycinnamic acids used as external acceptors of electrons: an energetic advantage for strictly hetero-fermentative lactic acid bacteria. 62
How Microbiome Composition Correlates with Biochemical Changes during Sauerkraut Fermentation: a Focus on Neglected Bacterial Players and Functionalities 61
Dynamic and Assembly of Epiphyte and Endophyte Lactic Acid Bacteria During the Life Cycle of Origanum vulgare L 60
Revitalizing the gut microbiome: Unleashing the power of lowsugar fermented juices 58
Formulation Design and Functional Characterization of a Novel Fermented Beverage with Antioxidant, Anti-Inflammatory and Antibacterial Properties 58
How organic farming of wheat may affect the sourdough and the nutritional and technological features of leavened baked goods 57
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Physicochemical, nutritional, and functional characterization of gluten-free ingredients and their impact on the bread texture 55
Lactic acid fermentation as a tool to enhance the functional features of Echinacea spp 55
How to improve the gluten-free diet: The state of the art from a food science perspective 54
Metabolism of fructophilic lactic acid bacteria isolated from Apis mellifera L. bee-gut: a focus on the phenolic acids as external electron acceptors 53
Quorum-Sensing Regulation of Constitutive Plantaricin by Lactobacillus plantarum Strains under a Model System for Vegetables and Fruits 53
Microbiological process for the production of bee bread 52
Bioprocessing of food industry surplus to obtain novel food ingredients enriched in bioactive peptides 50
Identification and Selection of Prospective Probiotics for Enhancing Gastrointestinal Digestion: Application in Pharmaceutical Preparations and Dietary Supplements 50
Metabolic responses of Lactobacillus plantarum strains during fermentation and storage of vegetable and fruit juices 49
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Transcriptional reprogramming and phenotypic switching associated with the adaptation of Lactobacillus plantarum C2 to plant niches 44
Microbial consortium adaptation to improve shelf-life, sensorial and nutritional features in sprouted cereals 43
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Lactic acid Fermentation of Cactus cladodes (Opuntia ficus-indica L) generates flavonoid derivatives with antioxidant and anti-inflammatory properties 38
Bacterial-driven lipid remodeling in avocado fermentation via hydroxylation and oxidation routes 28
Enhancing bioactive profiles of elderberry juice through yeast fermentation: a pathway to low-sugar functional beverages 27
Comprehensive functional profiling of yeasts: gastrointestinal resistance, metabolic capacities, and psychobiotic potential 21
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 12
Pre-digestion of soybeans, fermentation with fructophilic lactic acid bacteria, and in silico analyses to uncover psychobiotic potential 8
Microbial co-cultures within self-generated cellulose scaffolds offer toolkits for controlling plant juice fermentation 6
Non-conventional yeasts with the potential to bridge probiotic and parabiotic applications in foods and dietary supplements: genomics and human model interaction 6
Genetically Modified Lactic Acid Bacteria in the EU Food Chain: Applications, Benefits, and Risk Assessment 5
Totale 11.514
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Categoria #
all - tutte 38.146
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 38.146
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022280 0 0 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
2025/20266.378 370 332 610 1.098 1.019 736 696 153 393 378 135 458
2026/2027559 223 201 135 0 0 0 0 0 0 0 0 0
Totale 11.514