MINERVINI, FABIO
 Distribuzione geografica
Continente #
NA - Nord America 397
EU - Europa 189
AS - Asia 55
AF - Africa 10
OC - Oceania 10
SA - Sud America 8
Totale 669
Nazione #
US - Stati Uniti d'America 395
IT - Italia 126
VN - Vietnam 28
CN - Cina 15
DE - Germania 14
CZ - Repubblica Ceca 11
SE - Svezia 9
NZ - Nuova Zelanda 6
RU - Federazione Russa 6
AU - Australia 4
CH - Svizzera 4
FR - Francia 4
PE - Perù 4
TN - Tunisia 4
GB - Regno Unito 3
HK - Hong Kong 3
BE - Belgio 2
DZ - Algeria 2
EC - Ecuador 2
ES - Italia 2
IQ - Iraq 2
JO - Giordania 2
MA - Marocco 2
NL - Olanda 2
TR - Turchia 2
AT - Austria 1
BD - Bangladesh 1
BR - Brasile 1
CA - Canada 1
CL - Cile 1
DK - Danimarca 1
ET - Etiopia 1
IE - Irlanda 1
JP - Giappone 1
MX - Messico 1
OM - Oman 1
PT - Portogallo 1
RO - Romania 1
UA - Ucraina 1
UG - Uganda 1
Totale 669
Città #
Bari 36
Ashburn 25
Fairfield 25
Dong Ket 23
Davoli 22
Seattle 18
Buffalo 15
Woodbridge 12
Chicago 10
Cambridge 9
Houston 9
Stockholm 8
Boardman 7
Wilmington 7
Auckland 6
Adelfia 5
Ann Arbor 5
Camerino 5
Los Angeles 5
San Pietro in Gu 5
Brooklyn 4
Clearwater 4
Fleming Island 4
Ho Chi Minh City 4
Altamura 3
Guanzate 3
Melbourne 3
New York 3
Saltillo 3
San Diego 3
San Jose 3
Acquaviva delle Fonti 2
Bagua 2
Bolzano 2
Central 2
Chaoyang 2
Cortemaggiore 2
Council Bluffs 2
Dallas 2
Edison 2
Frankfurt am Main 2
London 2
Miami 2
Moscow 2
Oran 2
Padova 2
Pisa 2
Piura 2
Rome 2
Santa Clara 2
Shenyang 2
Taranto 2
Trento 2
Zarqa 2
Zurich 2
Aachen 1
Adelaide 1
Arezzo 1
Arlesheim 1
Atri 1
Atsugi 1
Avellino 1
Bern 1
Bitonto 1
Bologna 1
Brockport 1
Brussels 1
Büdelsdorf 1
Casablanca 1
Cattolica 1
Chandler 1
Chapel Hill 1
Cleveland 1
Cluj-Napoca 1
Copparo 1
Crugers 1
Córdoba 1
Dublin 1
Eskişehir 1
Esslingen am Neckar 1
Fanling 1
Frankfurt Am Main 1
Graz 1
Guayaquil 1
Hagenburg 1
Hamilton 1
Hangzhou 1
Hanoi 1
Hermosillo 1
Herndon 1
Ithaca 1
Jacksonville 1
João Pessoa 1
Konyaalti 1
Krasnodar 1
Leven 1
Macerata 1
Marrakesh 1
Marseille 1
Massimeno 1
Totale 387
Nome #
Fermented seeds (“Zgougou”) from aleppo pine as a novel source of potentially probiotic lactic acid bacteria, file dd9e0c66-6ffa-1e9c-e053-3a05fe0a45ef 81
Drivers for the establishment and composition of the sourdough lactic acid bacteria biota, file 0af6c9c9-531f-4538-8f00-429c5c5826d9 75
Tap water is one of the drivers that establish and assembly the lactic acid bacterium biota during sourdough preparation, file dd9e0c65-8805-1e9c-e053-3a05fe0a45ef 61
Selection of amine-oxidizing dairy lactic acid bacteria and identification of the enzyme and gene involved in the decrease of biogenic amines, file dd9e0c68-1da7-1e9c-e053-3a05fe0a45ef 58
Effects of sourdough on FODMAPs in bread and potential outcomes on irritable bowel syndrome patients and healthy subjects, file dd9e0c67-af7d-1e9c-e053-3a05fe0a45ef 56
Dietary Fibers and Protective Lactobacilli Drive Burrata Cheese Microbiome, file dd9e0c64-e29c-1e9c-e053-3a05fe0a45ef 51
Different Flour Microbial Communities Drive to Sourdoughs Characterized by Diverse Bacterial Strains and Free Amino Acid Profiles, file dd9e0c67-e53b-1e9c-e053-3a05fe0a45ef 51
Lactic acid bacteria in durum wheat are endophytic components of the plant during its entire life cycle, file dd9e0c63-d913-1e9c-e053-3a05fe0a45ef 47
Beneficial Plant Microorganisms Affect the Endophytic Bacterial Communities of Durum Wheat Roots as Detected by Different Molecular Approaches, file dd9e0c66-5223-1e9c-e053-3a05fe0a45ef 45
Lactic acid bacterium population dynamics in artisan sourdoughs over one year of daily propagations is mainly driven by flour microbiota and nutrients, file dd9e0c65-8867-1e9c-e053-3a05fe0a45ef 42
Perspective: Essential study quality descriptors for data from nutritional epidemiologic research, file dd9e0c64-dc56-1e9c-e053-3a05fe0a45ef 37
Editorial: Microorganisms for functional food, file dd9e0c6a-83d8-1e9c-e053-3a05fe0a45ef 36
In vitro selection of probiotics, prebiotics, and antioxidants to develop an innovative synbiotic (Naturen g) and testing its effect in reducing uremic toxins in fecal batches from ckd patients, file dd9e0c6b-648b-1e9c-e053-3a05fe0a45ef 6
A survey of the main technology, biochemical and microbiological features influencing the concentration of biogenic amines of twenty Apulian and Sicilian (Southern Italy) cheeses, file dd9e0c62-724b-1e9c-e053-3a05fe0a45ef 4
Drivers for the establishment and composition of the sourdough lactic acid bacteria biota, file dd9e0c67-c00a-1e9c-e053-3a05fe0a45ef 4
Lactic acid bacterium and yeast microbiotas of sixteen French traditional sourdoughs, file dd9e0c62-ca13-1e9c-e053-3a05fe0a45ef 3
The food-gut human axis: the effects of diet on gut microbiota and metabolome, file dd9e0c66-4c9b-1e9c-e053-3a05fe0a45ef 3
Microbial cell-free extracts affect the biochemical characteristics and sensorial quality of sourdough bread, file dd9e0c67-e54a-1e9c-e053-3a05fe0a45ef 3
House microbiotas as sources of lactic acid bacteria and yeasts in traditional Italian sourdoughs, file dd9e0c68-0fd0-1e9c-e053-3a05fe0a45ef 3
Sustainable and Health-Protecting Food Ingredients from Bioprocessed Food by-Products and Wastes, file 122e22bb-4e0f-4ac8-a29a-31c72e9470bd 2
Production and characterization of emulsion filled gels based on inulin and extra virgin olive oil, file dd9e0c63-38d9-1e9c-e053-3a05fe0a45ef 2
Wheat endophytic lactobacilli drive the microbial and biochemical features of sourdoughs, file dd9e0c64-df9e-1e9c-e053-3a05fe0a45ef 2
Relationships among house, rind and core microbiotas during manufacture of traditional Italian cheeses at the same dairy plant, file dd9e0c67-baa4-1e9c-e053-3a05fe0a45ef 2
Use of exopolysaccharide-synthesizing lactic acid bacteria and fat replacers for manufacturing reduced-fat burrata cheese: Microbiological aspects and sensory evaluation, file dd9e0c69-9b2b-1e9c-e053-3a05fe0a45ef 2
I pani tipici, file 1b1ac91f-aeb9-4968-bc59-cc25ec68699a 1
Challenges for a Sustainable Food Supply Chain: A Review on Food Losses and Waste, file 63e623e9-839d-4003-b181-6b2100bf7a6c 1
Manufacture of Fior di Latte cheese by incorporation of probiotic lactobacilli, file dd9e0c63-1eed-1e9c-e053-3a05fe0a45ef 1
Lactic Acid Bacterium and Yeast Microbiotas of Nineteen Sourdoughs Used for Traditional/Typical Italian Breads: Interactions between Ingredients and Microbial Species Diversity, file dd9e0c63-3910-1e9c-e053-3a05fe0a45ef 1
Dynamics of Enterobacteriaceae and lactobacilli in model sourdoughs are driven by pH and concentrations of sucrose and ferulic acid, file dd9e0c66-57e4-1e9c-e053-3a05fe0a45ef 1
Edible films and coatings functionalization by probiotic incorporation: A review, file dd9e0c66-a059-1e9c-e053-3a05fe0a45ef 1
Salivary and fecal microbiota and metabolome of celiac children under gluten-free diet., file dd9e0c67-d0df-1e9c-e053-3a05fe0a45ef 1
Added ingredients affect the microbiota and biochemical characteristics of durum wheat type-I sourdough, file dd9e0c67-e37c-1e9c-e053-3a05fe0a45ef 1
Wholemeal wheat flours drive the microbiome and functional features of wheat sourdoughs, file dd9e0c68-17b9-1e9c-e053-3a05fe0a45ef 1
Lactobacillus casei Group, file dd9e0c6a-68f5-1e9c-e053-3a05fe0a45ef 1
Functional Dairy Products Including Pro/Pre/Symbiotics, file dd9e0c6a-828c-1e9c-e053-3a05fe0a45ef 1
null, file dd9e0c6c-63cd-1e9c-e053-3a05fe0a45ef 1
Totale 688
Categoria #
all - tutte 2.153
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 2.153


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/20191 0 0 1 0 0 0 0 0 0 0 0 0
2020/2021129 0 0 0 0 2 1 37 12 15 17 17 28
2021/2022207 11 7 6 7 14 12 10 11 16 10 72 31
2022/2023299 31 13 76 48 15 12 17 21 22 9 23 12
2023/202441 8 22 11 0 0 0 0 0 0 0 0 0
Totale 688