IRIS
MINERVINI, FABIO
 Distribuzione geografica
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Continente #
NA - Nord America 9.081
EU - Europa 3.949
AS - Asia 3.555
SA - Sud America 974
Continente sconosciuto - Info sul continente non disponibili 409
AF - Africa 212
OC - Oceania 9
Totale 18.189
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Nazione #
US - Stati Uniti d'America 8.749
IT - Italia 1.410
SG - Singapore 1.326
RU - Federazione Russa 939
CN - Cina 808
BR - Brasile 766
HK - Hong Kong 430
SE - Svezia 333
DE - Germania 296
VN - Vietnam 233
UA - Ucraina 199
FR - Francia 190
GB - Regno Unito 175
BD - Bangladesh 173
FI - Finlandia 162
IN - India 136
CA - Canada 133
CI - Costa d'Avorio 85
ID - Indonesia 80
AR - Argentina 66
MX - Messico 60
TR - Turchia 49
CO - Colombia 40
NL - Olanda 40
EC - Ecuador 37
IQ - Iraq 37
PK - Pakistan 35
ZA - Sudafrica 35
BE - Belgio 33
PL - Polonia 32
ES - Italia 31
PH - Filippine 30
SA - Arabia Saudita 29
VE - Venezuela 27
MY - Malesia 26
IE - Irlanda 25
UZ - Uzbekistan 25
CR - Costa Rica 22
KR - Corea 22
JP - Giappone 20
IL - Israele 17
HN - Honduras 16
MA - Marocco 16
TT - Trinidad e Tobago 16
SV - El Salvador 15
AT - Austria 14
CW - ???statistics.table.value.countryCode.CW??? 14
GT - Guatemala 14
PR - Porto Rico 14
TN - Tunisia 14
NI - Nicaragua 12
CH - Svizzera 11
EG - Egitto 11
JM - Giamaica 11
JO - Giordania 11
DZ - Algeria 10
RO - Romania 10
UY - Uruguay 10
CL - Cile 9
LT - Lituania 9
CZ - Repubblica Ceca 8
KE - Kenya 8
NP - Nepal 8
AE - Emirati Arabi Uniti 7
OM - Oman 7
PY - Paraguay 7
SC - Seychelles 7
GE - Georgia 6
IR - Iran 6
PE - Perù 6
HU - Ungheria 5
KZ - Kazakistan 5
SN - Senegal 5
TH - Thailandia 5
AL - Albania 4
AU - Australia 4
EE - Estonia 4
ET - Etiopia 4
GP - Guadalupe 4
PS - Palestinian Territory 4
PT - Portogallo 4
BB - Barbados 3
BW - Botswana 3
DO - Repubblica Dominicana 3
HR - Croazia 3
NG - Nigeria 3
NZ - Nuova Zelanda 3
PA - Panama 3
SI - Slovenia 3
SY - Repubblica araba siriana 3
AM - Armenia 2
AO - Angola 2
BO - Bolivia 2
BS - Bahamas 2
DK - Danimarca 2
DM - Dominica 2
GR - Grecia 2
KG - Kirghizistan 2
LB - Libano 2
MM - Myanmar 2
Totale 17.763
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Città #
Ashburn 837
Fairfield 794
Singapore 673
San Jose 632
Chandler 519
Jacksonville 448
Woodbridge 437
Hong Kong 429
Houston 376
Milan 325
Seattle 320
Cambridge 319
Nyköping 270
Wilmington 249
Council Bluffs 242
Beijing 239
Ann Arbor 206
Rome 164
Bari 135
New York 134
Lauterbourg 119
Los Angeles 119
Dallas 117
Roxbury 116
Lawrence 112
Santa Clara 108
Boardman 103
Nanjing 100
Abidjan 85
Dearborn 82
Princeton 77
São Paulo 76
Ho Chi Minh City 74
Des Moines 65
Munich 60
Helsinki 54
Buffalo 47
Columbus 46
Jakarta 43
Brooklyn 42
Phoenix 41
Hanoi 39
Turin 38
Naples 37
Inglewood 36
Figino 35
North Bergen 34
London 33
Chicago 32
San Diego 32
Atlanta 30
Brussels 30
Montreal 30
Shenyang 30
Rio de Janeiro 28
Denver 27
Falkenstein 27
Hebei 27
Washington 25
Tashkent 24
Bologna 23
Frankfurt am Main 23
Jiaxing 23
San Francisco 22
Toronto 22
Dublin 21
Dong Ket 20
Elk Grove Village 20
Nanchang 19
Nuremberg 19
Belo Horizonte 18
Mexico City 18
Orem 17
San José 17
Shanghai 17
Tianjin 17
Tokyo 17
Changsha 16
Curitiba 16
Moscow 16
Norwich 16
Palermo 16
Warsaw 16
Johannesburg 15
Baghdad 14
Chennai 14
Florence 14
Mumbai 14
Willemstad 14
Boston 13
Catania 13
Dhaka 13
Haiphong 13
Manchester 13
Pune 13
San Salvador 13
Stockholm 13
The Dalles 13
Turku 13
Guatemala City 12
Totale 10.684
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Nome #
ASSESSING THE PROTEOLYTIC AND LIPOLYTIC OF SINGLE STRAINS OF MESOPHILIC LACTOBACILLI AS ADJUNCT STARTERS IN MINIATURE CHEESES 785
Nutritional, Biochemical, and Functional Properties of Spinach Leaf-Enriched Dough: A Healthier Alternative to Conventional Pasta 320
House microbiotas as sources of lactic acid bacteria and yeasts in traditional Italian sourdoughs 248
Drivers for the establishment and composition of the sourdough lactic acid bacteria biota 218
Salivary and fecal microbiota and metabolome of celiac children under gluten-free diet. 208
Tap water is one of the drivers that establish and assembly the lactic acid bacterium biota during sourdough preparation 193
Lactic acid bacterium population dynamics in artisan sourdoughs over one year of daily propagations is mainly driven by flour microbiota and nutrients 189
A novel prebiotic formulation, NatuREN-G®, drives gut microbiota and ameliorates symptoms of Chronic Kidney Disease 182
Lactic acid bacterium and yeast microbiotas of sixteen French traditional sourdoughs 176
A survey of the main technology, biochemical and microbiological features influencing the concentration of biogenic amines of twenty Apulian and Sicilian (Southern Italy) cheeses 175
Added ingredients affect the microbiota and biochemical characteristics of durum wheat type-I sourdough 175
Lactobacillus casei Group 171
Assessment of comparative methods for storing type-I wheat sourdough 169
A Comprehensive Review on the Biogenic Amines in Cheeses: Their Origin, Chemical Characteristics, Hazard and Reduction Strategies 168
Lactobacillus: Lactobacillus casei 167
From raw ewes’ milk to ripened Canestrato cheese: microbial community dynamics through high-throughput sequencing 165
Dynamics of Enterobacteriaceae and lactobacilli in model sourdoughs are driven by pH and concentrations of sucrose and ferulic acid 165
Beneficial Plant Microorganisms Affect the Endophytic Bacterial Communities of Durum Wheat Roots as Detected by Different Molecular Approaches 161
Microbial cell-free extracts affect the biochemical characteristics and sensorial quality of sourdough bread 161
Technological, functional and safety aspects of enterococci in fermented vegetable products: a mini-review. 160
Effects of sourdough on FODMAPs in bread and potential outcomes on irritable bowel syndrome patients and healthy subjects 159
Influence of artisan bakery- or laboratory-propagated sourdoughs on the diversity of lactic acid bacterium and yeast microbiotas 155
A sourdough bread which is tolerated in Celiac Sprue (CS) 155
Fermentation and proteome profiles of Lactobacillus plantarum strains during growth under food-like conditions 153
Angiotensin I-converting-enzyme-inhibitory and antimicrobial bioactive peptides 153
Selection of amine-oxidizing dairy lactic acid bacteria and identification of the enzyme and gene involved in the decrease of biogenic amines 152
Incorporating Fresh Durum Wheat Semolina Pasta Fortified with Cardoncello (Pleurotus eryngii) Mushroom Powder as a Mediterranean Diet Staple 150
Microbial Ecology Dynamics during Rye and Wheat Sourdough Preparation 150
A sourdough bread made from wheat and non-toxic flours and started with selected lactobacilli is tolerated in celiac Sprue 149
Bioactive peptides in dairy products 146
Relationships among house, rind and core microbiotas during manufacture of traditional Italian cheeses at the same dairy plant 144
Lactobacillus casei Group 144
Effects of the peptide pheromone Plantaricin A and cocultivation with Lactobacillus sanfranciscensis DPPMA174 on the exoproteome and the adhesion capacity of Lactobacillus plantarum DC400. 143
Perspective: Essential study quality descriptors for data from nutritional epidemiologic research 142
Wheat endophytic lactobacilli drive the microbial and biochemical features of sourdoughs 142
Wholemeal wheat flours drive the microbiome and functional features of wheat sourdoughs 142
Response of sourdough lactic acid bacteria and yeast to low temperatures exposure 141
Caciotta and Caciocavallo cheese rind microbiota: diversity, composition and origin 139
Biopeptidi ad attività anti-ipertensiva derivanti dalla beta-caseina bovina 138
null 138
Attenuated Lactococcus lactis and Surface Bacteria as Tools for Conditioning the Microbiota and Driving the Ripening of Semisoft Caciotta Cheese 137
Plantaricin A synthesized by Lactobacillus plantarum induces in vitro proliferation and migration of human keratinocytes and increases the expression of TGF-β1, FGF7, VEGF-A and IL-8 genes 136
Enhancing nutritional and sensory properties of plant-based beverages: a study on chickpea and Kamut® flours fermentation using Lactococcus lactis 135
Scouting the application of sourdough to frozen dough bread technology 134
Determinants of Consumers’ Acceptance and Adoption of Novel Food in View of More Resilient and Sustainable Food Systems in the EU: A Systematic Literature Review 132
Different Flour Microbial Communities Drive to Sourdoughs Characterized by Diverse Bacterial Strains and Free Amino Acid Profiles 132
Proceedings book of the XIX Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotechnology 130
Production and characterization of emulsion filled gels based on inulin and extra virgin olive oil 130
Lactic acid bacteria in durum wheat are endophytic components of the plant during its entire life cycle 130
Characterisation and quality assessment of ripened sausages in relation to the origin of raw material used 129
Fermented seeds (“Zgougou”) from aleppo pine as a novel source of potentially probiotic lactic acid bacteria 129
Distinctive Traits of Four Apulian Traditional Agri-Food Product (TAP) Cheeses Manufactured at the Same Dairy Plant 129
Editorial: Microorganisms for functional food 128
Cell-cell communication in food related bacteria 126
Sourdough bread made from wheat and nontoxic flours and started with selected lactobacilli is tolerated in celiac sprue patients 126
Challenges for a Sustainable Food Supply Chain: A Review on Food Losses and Waste 125
Importance of Lactic Acid Bacteria as an Emerging Group of Plant Growth-Promoting Rhizobacteria in Sustainable Agroecosystems 123
Assessing the proteolytic and lipolytic activities of single strains of mesophilic lactobacilli as adjunct starters in miniature cheeses 123
Arabinose fermentation by Lactobacillus plantarum in sourdough with added pentosans and alfa-L-arabinofuranosidase: a tool to increase the production of acetic acid 123
Genetic and ecological inheritance of plant growth-promoting rhizobacteria 122
Vineyard establishment under exacerbated summer stress: effects of mycorrhization on rootstock agronomical parameters, leaf element composition and root-associated bacterial microbiota 122
Fermented goats’ milk produced with selected multiple starters as a potentially functional food 122
Molecular adaptation of sourdough Lactobacillus plantarum DC400 under co-cultivation with other lactobacilli 120
Angiotensin I-converting-enzyme-inhibitory and antibacterial peptides from Lactobacillus helveticus PR4 proteinase- hydrolized caseins of milk from six species 120
Effect of proteinases of starter bacteria on the growth and proteolytic activity of Lactobacillus plantarum DPC2741 119
Glucan and fructan production by sourdough Weissella cibaria and Lactobacillus plantarum 119
Molecular and Functional Characterization of Lactobacillus sanfranciscensis Strains Isolated from Sourdoughs 117
Fermentation by selected sourdough lactic acid bacteria to decrease coeliac intolerance to rye flour 116
Nutritional, antioxidant and biological activity characterization of orange peel flour to produce nutraceutical gluten-free muffins 115
Caratteristiche funzionali di derivati lattiero-caseari 115
Ecological parameters influencing microbial diversity and stability of traditional sourdough 114
Promising Application of Grape Pomace and Its Agri-Food Valorization: Source of Bioactive Molecules with Beneficial Effects 113
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 113
The lactic acid bacteria and yeast microbiota of eighteen sourdoughs used for the manufacture of traditional Italian sweet leavened baked goods 112
Effects of the peptide pheromone plantaricin a and cocultivation with lactobacillus sanfranciscensis DPPMA174 on the exoproteome and the adhesion capacity of lactobacillus plantarum DC400 112
Proteomic analysis by two-dimensional gel electrophoresis and starch characterization of Triticum turgidum L. var. durum cultivars for pasta making 111
Manufacture of Fior di Latte cheese by incorporation of probiotic lactobacilli 111
A multi-omic approach to unravel the adaptation mechanisms of Listeria monocytogenes in response to protective cultures in a model system of dairy products 109
Manufacture of a functional fermented milk enriched of Angiotensin-I Converting Enzyme (ACE)-inhibitory peptides and g-amino butyric acid (GABA) 109
Processo per la preparazione di formaggi a pasta filata arricchiti in fermenti probiotici 108
The antimicrobial peptide pheromone Plantaricin A increases antioxidant defenses of human keratinocytes and modulates the expression of filaggrin, involucrin, β-defensin 2 and tumor necrosis factor α genes 108
Attività proteolitica di batteri lattici del “lievito naturale”: possibili meccanismi di idrolisi delle frazioni proteiche responsabili dell’intolleranza umana ai cereali 108
Two-dimensional electrophoresis and IgE-mediated food allergy 107
Highly efficient synthesis of exopolysaccharides by Lactobacillus curvatus DPPMA10 during growth in hydrolyzed wheat flour agar 105
Edible films and coatings functionalization by probiotic incorporation: A review 105
Compositional, microbiological, biochemical, volatile profile and sensory characterization of four Italian semi-hard goats’ cheeses 104
NADP-glutamate dehydrogenase activity in nonstarter lactic acid bacteria: effects of temperature, pH and NaCl on enzyme activity and expression 103
Mechanism of degradation of immunogenic gluten epitopes from Triticum turgidum L. var. durum by sourdough lactobacilli and fungal proteases 102
Ecological variability of raw cow milk and its impact on microbial and metabolic changes during Caciocavallo cheese ripening 101
Identification of Antibacterial Peptides from Bovine κ-Casein 100
Functional genomic of Lactobacillus rossiae DSM 15814T. 100
Comparative genomics and in vitro plant growth promotion and biocontrol traits of lactic acid bacteria from the wheat rhizosphere 100
Comparison between organic and conventional goat yoghurts marketed in Italy 99
Dietary Fibers and Protective Lactobacilli Drive Burrata Cheese Microbiome 99
Fermentation of pomegranate matrices with Hanseniaspora valbyensis to produce a novel food ingredient 95
Compositional, microbiological, biochemical and volatile profile characteristics of nine Italian ewes' milk cheeses 95
Microbial ecology, biochemical and nutritional features in sprouted composite type I sourdough made of wheat and blend flours 94
Liquid sourdough fermentation 94
Use of autochthonous lactobacilli to increase the safety of zgougou 94
Protein Sources Alternative to Meat: State of the Art and Involvement of Fermentation 91
Totale 14.171
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Categoria #
all - tutte 71.371
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 71.371
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022578 0 0 0 0 37 50 30 34 59 45 114 209
2022/20231.383 211 132 111 129 170 183 14 158 213 11 26 25
2023/2024549 41 105 32 25 57 131 18 13 14 31 14 68
2024/20252.570 87 69 204 90 104 218 181 210 106 135 427 739
2025/20266.511 697 236 341 560 561 305 635 213 1.212 543 344 864
2026/20272.019 241 366 549 755 108 0 0 0 0 0 0 0
Totale 18.189