IRIS
FILANNINO, PASQUALE
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
NA - Nord America 3.478
EU - Europa 2.282
AS - Asia 1.901
SA - Sud America 385
AF - Africa 121
OC - Oceania 36
Continente sconosciuto - Info sul continente non disponibili 1
Totale 8.204
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 3.403
FR - Francia 1.291
SG - Singapore 687
CN - Cina 369
BR - Brasile 315
IT - Italia 226
HK - Hong Kong 213
DE - Germania 167
VN - Vietnam 160
RU - Federazione Russa 156
SE - Svezia 134
GB - Regno Unito 81
ID - Indonesia 80
TH - Thailandia 72
IN - India 63
KH - Cambogia 45
ZA - Sudafrica 38
FI - Finlandia 35
AU - Australia 34
MX - Messico 34
TW - Taiwan 33
CA - Canada 32
ES - Italia 30
AR - Argentina 29
NL - Olanda 27
SC - Seychelles 25
KR - Corea 23
BD - Bangladesh 21
TR - Turchia 20
UA - Ucraina 20
AT - Austria 19
PH - Filippine 19
AE - Emirati Arabi Uniti 15
BE - Belgio 15
MD - Moldavia 13
MY - Malesia 12
PL - Polonia 12
TN - Tunisia 12
PK - Pakistan 11
CI - Costa d'Avorio 10
EC - Ecuador 10
EG - Egitto 10
RO - Romania 10
IQ - Iraq 9
JP - Giappone 9
IL - Israele 8
MA - Marocco 8
IE - Irlanda 7
CO - Colombia 6
DK - Danimarca 6
IR - Iran 6
LT - Lituania 6
PE - Perù 6
PY - Paraguay 6
UZ - Uzbekistan 6
CZ - Repubblica Ceca 5
NP - Nepal 5
AZ - Azerbaigian 4
CL - Cile 4
HU - Ungheria 4
KE - Kenya 4
NG - Nigeria 4
UY - Uruguay 4
VE - Venezuela 4
DZ - Algeria 3
JO - Giordania 3
KZ - Kazakistan 3
OM - Oman 3
PT - Portogallo 3
BG - Bulgaria 2
BY - Bielorussia 2
CR - Costa Rica 2
EE - Estonia 2
ET - Etiopia 2
GR - Grecia 2
LV - Lettonia 2
MU - Mauritius 2
NZ - Nuova Zelanda 2
RS - Serbia 2
AL - Albania 1
BA - Bosnia-Erzegovina 1
CY - Cipro 1
DO - Repubblica Dominicana 1
EU - Europa 1
GE - Georgia 1
GY - Guiana 1
HN - Honduras 1
HT - Haiti 1
JM - Giamaica 1
LU - Lussemburgo 1
PA - Panama 1
PR - Porto Rico 1
RE - Reunion 1
SD - Sudan 1
SN - Senegal 1
SV - El Salvador 1
Totale 8.204
Salva come PNG Salva come JPEG
Città #
Fairfield 371
Singapore 362
Ashburn 289
Chandler 220
Woodbridge 213
Hong Kong 208
Los Angeles 171
Seattle 161
Houston 156
Beijing 140
Cambridge 125
Nyköping 118
Ann Arbor 99
Wilmington 96
Buffalo 75
Dallas 68
Bangkok 63
Bari 61
New York 58
Hanoi 53
Chicago 49
Jakarta 49
Ho Chi Minh City 45
Santa Clara 44
Roxbury 43
Lawrence 40
São Paulo 36
Tukwila 31
Inglewood 30
Jacksonville 30
Guishan 27
Elk Grove Village 26
Washington 26
Frankfurt am Main 25
Hangzhou 25
Des Moines 24
Nanjing 23
Phnom Penh 23
San Diego 21
Edison 20
Brisbane 19
London 19
Bolzano 18
Amsterdam 17
Kansas City 17
Paris 17
Council Bluffs 16
The Dalles 16
Berlin 15
Brooklyn 15
Johannesburg 15
Milan 15
Munich 15
Princeton 15
Boston 14
Helsinki 14
Nuremberg 14
Rio de Janeiro 14
Secaucus 14
Leawood 13
San Jose 13
Philadelphia 12
Ubrique 12
Zhengzhou 12
Boardman 11
Brussels 11
Changsha 11
Denver 11
Dong Ket 11
Kolkata 11
Las Vegas 11
Miami 11
Redwood City 11
Salt Lake City 11
Staten Island 11
Tunis 11
Abidjan 10
Bitonto 10
Vienna 10
Atlanta 9
Columbus 9
Mexico City 9
Moscow 9
Mumbai 9
Stockholm 9
Surabaya 9
Warsaw 9
Agawam 8
Chisinau 8
Curitiba 8
Falkenstein 8
Montreal 8
Nanchang 8
Shenyang 8
Tampa 8
Tokyo 8
Ankara 7
Bengaluru 7
Dublin 7
Tarlac City 7
Totale 4.439
Salva come PNG Salva come JPEG
Nome #
Fermented Foods: Fermented Vegetables and Other Products 2.643
Bioprocessing technology to exploit organic palm date (Phoenix dactylifera L. cultivar Siwi) fruit as a functional dietary supplement 171
Exploitation of Leuconostoc mesenteroides strains to improve shelf life, rheological, sensory and functional features of prickly pear (Opuntia ficus-indica L.) fruit puree 156
Lactic acid fermentation as a tool to enhance the antioxidant properties of Myrtus communis berries 142
Novel solid-state fermentation of bee-collected pollen emulating the natural fermentation process of bee bread 133
Lactic acid fermentation of smoothies and juices 131
Lactic acid fermentation enriches the profile of biogenic compounds and enhances the functional features of common purslane (Portulaca oleracea L.) 126
Lactic acid fermentation drives the optimal volatile flavor-aroma profile of pomegranate juice 122
Sugar Lowering in Fermented Apple-Pear Juice Orchestrates a Promising Metabolic Answer in the Gut Microbiome and Intestinal Integrity 120
How Lactobacillus plantarum shapes its transcriptome in response to contrasting habitats 110
Metabolism of phenolic compounds by Lactobacillus spp. during fermentation of cherry juice and broccoli puree. 108
Design of potential probiotic yeast starters tailored for making a cornelian cherry (Cornus mas L.) functional beverage 104
Explainable artificial intelligence for microbiome data analysis in colorectal cancer biomarker identification 100
null 99
Vegetable and Fruit Fermentation by Lactic Acid Bacteria 99
null 96
Understanding of the adaptive growth and survival strategies of Lactobacillus platarum during pant fermentation and storage. 95
Fructose-rich niches traced the evolution of lactic acid bacteria toward fructophilic species. 95
How fructophilic lactic acid bacteria may reduce the FODMAPs content in wheat-derived baked goods: a proof of concept 95
Biotechnological re-cycling of apple by-products: a reservoir model to produce a dietary supplement fortified with biogenic phenolic compounds 91
null 88
null 88
null 88
null 85
Novel Fermented Fruit and Vegetable-Based Products 85
Nutrients Bioaccessibility and Anti-inflammatory Features of Fermented Bee Pollen: A Comprehensive Investigation 85
New Insights Into Lactic Acid Bacteria Fermentation of Plant Foods Through Complementary Omics 84
null 80
null 80
Effect of sequential or ternary starters-assisted fermentation on the phenolic and glucosinolate profiles of sauerkraut in comparison with spontaneous fermentation 80
Apple Blossom Agricultural Residues as a Sustainable Source of Bioactive Peptides through Microbial Fermentation Bioprocessing 77
null 73
null 73
null 71
Date Seeds Flour Used as Value-Added Ingredient for Wheat Sourdough Bread: An Example of Sustainable Bio-Recycling 71
High-Value Compounds in Fruit, Vegetable and Cereal Byproducts: An Overview of Potential Sustainable Reuse and Exploitation 70
Characterization of cattle manure vermicompost microbial communities and biocontrol potential of associated bacterial isolates 69
Ecological linkages between biotechnologically relevant autochthonous microorganisms and phenolic compounds in sugar apple fruit (Annona squamosa L.) 69
Functional Exploitation of Carob, Oat Flour, and Whey Permeate as Substrates for a Novel Kefir-Like Fermented Beverage: An Optimized Formulation 68
Comparison of Milk Kefirs Obtained from Cow’s, Ewe’s and Goat’s Milk: Antioxidant Role of Microbial-Derived Exopolysaccharides 67
Volatilome and Bioaccessible Phenolics Profiles in Lab-Scale Fermented Bee Pollen 65
Classification of bioactive peptides: a systematic benchmark of models and encodings 62
Unraveling the microbiome-metabolome nexus: a comprehensive study protocol for personalized management of Behḉet’s disease using explainable artificial intelligence 62
Lactic acid fermentation enriches the profile of biogenic fatty acid derivatives of avocado fruit (Persea americana Mill.) 62
Biofilm formation as an extra gear for Apilactobacillus kunkeei to counter the threat of agrochemicals in honeybee crop 62
Role of Lactic Acid Bacteria Phospho-β-Glucosidases during the Fermentation of Cereal by-Products 61
Importance of Lactic Acid Bacteria as an Emerging Group of Plant Growth-Promoting Rhizobacteria in Sustainable Agroecosystems 57
null 57
null 56
Genetic and ecological inheritance of plant growth-promoting rhizobacteria 54
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 53
Genetic determinants of hydroxycinnamic acid metabolism in heterofermentative lactobacilli 52
Lactic Acid Fermentation to Re-cycle Apple By-Products for Wheat Bread Fortification 51
Effects of sourdough on FODMAPs in bread and potential outcomes on irritable bowel syndrome patients and healthy subjects 50
Hydroxycinnamic acids used as external acceptors of electrons: an energetic advantage for strictly hetero-fermentative lactic acid bacteria. 50
null 48
Exploitation of the health-promoting and sensory properties of organic pomegranate (Punica granatum L.) juice through lactic acid fermentation 48
Dynamic and Assembly of Epiphyte and Endophyte Lactic Acid Bacteria During the Life Cycle of Origanum vulgare L 46
Microbial high throughput phenomics: The potential of an irreplaceable omics 46
Do nomadic lactobacilli fit as potential vaginal probiotics? The answer lies in a successful selective multi-step and scoring approach 45
Effectiveness of modified atmosphere and vacuum packaging in preserving the volatilome of Stelvio PDO cheese over time 45
Novel Fermented Ice Cream Formulations with Improved Antiradical and Anti-Inflammatory Features 45
Metabolic and functional paths of lactic acid bacteria in plant foods: get out of the labyrinth 41
Fermented portulaca oleracea L. Juice: A novel functional beverage with potential ameliorating effects on the intestinal inflammation and epithelial injury 41
FEEDS, the Food wastE biopEptiDe claSsifier: From microbial genomes and substrates to biopeptides function 40
Formulation Design and Functional Characterization of a Novel Fermented Beverage with Antioxidant, Anti-Inflammatory and Antibacterial Properties 40
null 40
Lactic acid fermentation as a tool to enhance the functional features of Echinacea spp 39
How to improve the gluten-free diet: The state of the art from a food science perspective 38
Microbiological process for the production of bee bread 38
Fermentation of a wine pomace and microalgae blend to synergistically enhance the functional value of protein- and polyphenol-rich matrices 37
Harnessing the Health and Techno-Functional Potential of Lactic Acid Bacteria: A Comprehensive Review 37
How water-soluble saccharides drive the metabolism of lactic acid bacteria during fermentation of brewers' spent grain 37
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 36
Plant-derived food waste management, valorization, and recycling through sourdough fermentation 36
Lentils protein isolate as a fermenting substrate for the production of bioactive peptides by lactic acid bacteria and neglected yeast species 36
Fermented Whey Ewe’s Milk-Based Fruit Smoothies: Bio-Recycling and Enrichment of Phenolic Compounds and Improvement of Protein Digestibility and Antioxidant Activity 35
Physicochemical, nutritional, and functional characterization of gluten-free ingredients and their impact on the bread texture 35
Quorum-Sensing Regulation of Constitutive Plantaricin by Lactobacillus plantarum Strains under a Model System for Vegetables and Fruits 35
Microbial metabolic pathways and the “fermented plant foods—human health” axis 35
How Microbiome Composition Correlates with Biochemical Changes during Sauerkraut Fermentation: a Focus on Neglected Bacterial Players and Functionalities 35
Transcriptional reprogramming and phenotypic switching associated with the adaptation of Lactobacillus plantarum C2 to plant niches 32
Metabolic responses of Lactobacillus plantarum strains during fermentation and storage of vegetable and fruit juices 32
Revitalizing the gut microbiome: Unleashing the power of lowsugar fermented juices 30
Lactic acid Fermentation of Cactus cladodes (Opuntia ficus-indica L) generates flavonoid derivatives with antioxidant and anti-inflammatory properties 30
Identification and Selection of Prospective Probiotics for Enhancing Gastrointestinal Digestion: Application in Pharmaceutical Preparations and Dietary Supplements 28
Metabolism of fructophilic lactic acid bacteria isolated from Apis mellifera L. bee-gut: a focus on the phenolic acids as external electron acceptors 27
Microbial consortium adaptation to improve shelf-life, sensorial and nutritional features in sprouted cereals 25
How organic farming of wheat may affect the sourdough and the nutritional and technological features of leavened baked goods 24
Bioprocessing of food industry surplus to obtain novel food ingredients enriched in bioactive peptides 20
Enhancing bioactive profiles of elderberry juice through yeast fermentation: a pathway to low-sugar functional beverages 15
Comprehensive functional profiling of yeasts: gastrointestinal resistance, metabolic capacities, and psychobiotic potential 10
Revitalising Brewers' Spent Grains and Enriching With Biogenic Compounds Through the Fermentation of Fructophilic Lactic Acid Bacteria and Yeasts 4
Exploiting the synergy among olive oil mill wastewater, microalgae, and fermentation for wheat bread fortification 3
Totale 8.555
Salva come PNG Salva come JPEG
Categoria #
all - tutte 30.755
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 30.755
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021417 0 0 0 0 0 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
2024/20251.650 83 33 78 66 59 143 152 122 49 120 308 437
2025/20263.978 370 332 610 1.098 1.019 549 0 0 0 0 0 0
Totale 8.555