IRIS
MINERVINI, FABIO
 Distribuzione geografica
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Continente #
NA - Nord America 7.657
EU - Europa 3.726
AS - Asia 3.448
SA - Sud America 947
AF - Africa 202
OC - Oceania 9
Continente sconosciuto - Info sul continente non disponibili 2
Totale 15.991
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Nazione #
US - Stati Uniti d'America 7.516
SG - Singapore 1.316
IT - Italia 1.265
RU - Federazione Russa 918
CN - Cina 802
BR - Brasile 755
HK - Hong Kong 424
SE - Svezia 333
DE - Germania 287
VN - Vietnam 231
UA - Ucraina 197
FR - Francia 181
FI - Finlandia 162
GB - Regno Unito 157
BD - Bangladesh 155
IN - India 125
CI - Costa d'Avorio 85
ID - Indonesia 77
CA - Canada 64
AR - Argentina 57
MX - Messico 44
TR - Turchia 44
IQ - Iraq 37
CO - Colombia 36
NL - Olanda 36
EC - Ecuador 35
ZA - Sudafrica 35
BE - Belgio 33
PK - Pakistan 32
PL - Polonia 31
ES - Italia 30
VE - Venezuela 26
UZ - Uzbekistan 25
IE - Irlanda 24
SA - Arabia Saudita 24
KR - Corea 22
PH - Filippine 21
JP - Giappone 19
MY - Malesia 17
MA - Marocco 16
AT - Austria 14
TN - Tunisia 13
CH - Svizzera 11
EG - Egitto 11
JO - Giordania 11
UY - Uruguay 10
CL - Cile 9
DZ - Algeria 9
RO - Romania 8
AE - Emirati Arabi Uniti 7
KE - Kenya 7
OM - Oman 7
PY - Paraguay 7
CZ - Repubblica Ceca 6
GE - Georgia 6
HN - Honduras 6
IR - Iran 6
LT - Lituania 6
NP - Nepal 6
PE - Perù 6
HU - Ungheria 5
KZ - Kazakistan 5
SN - Senegal 5
AL - Albania 4
AU - Australia 4
ET - Etiopia 4
IL - Israele 4
JM - Giamaica 4
PS - Palestinian Territory 4
PT - Portogallo 4
BW - Botswana 3
CR - Costa Rica 3
DO - Repubblica Dominicana 3
GT - Guatemala 3
HR - Croazia 3
NI - Nicaragua 3
NZ - Nuova Zelanda 3
PA - Panama 3
SC - Seychelles 3
SY - Repubblica araba siriana 3
AO - Angola 2
BB - Barbados 2
BO - Bolivia 2
DK - Danimarca 2
GR - Grecia 2
KG - Kirghizistan 2
LB - Libano 2
MM - Myanmar 2
MN - Mongolia 2
MW - Malawi 2
NG - Nigeria 2
SR - Suriname 2
SV - El Salvador 2
TH - Thailandia 2
AM - Armenia 1
AZ - Azerbaigian 1
BF - Burkina Faso 1
BG - Bulgaria 1
BH - Bahrain 1
BY - Bielorussia 1
Totale 15.967
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Città #
Fairfield 793
Ashburn 730
Singapore 670
Chandler 519
Jacksonville 447
Woodbridge 437
San Jose 430
Hong Kong 423
Houston 374
Cambridge 318
Seattle 317
Milan 311
Nyköping 270
Wilmington 248
Beijing 236
Ann Arbor 206
Rome 156
Bari 124
Lauterbourg 119
Roxbury 116
New York 113
Lawrence 112
Boardman 103
Los Angeles 102
Dallas 101
Nanjing 100
Abidjan 85
Dearborn 82
Princeton 77
São Paulo 74
Ho Chi Minh City 73
Council Bluffs 68
Santa Clara 68
Des Moines 65
Munich 58
Helsinki 54
Buffalo 46
Columbus 45
Jakarta 43
Hanoi 39
Inglewood 36
Figino 35
Brooklyn 33
Naples 32
Turin 32
London 31
Brussels 30
Shenyang 30
Rio de Janeiro 28
San Diego 28
Falkenstein 27
Hebei 27
Denver 25
Chicago 24
Tashkent 24
Jiaxing 23
Phoenix 23
Washington 23
Frankfurt am Main 22
Atlanta 21
Bologna 21
Dublin 21
Montreal 21
San Francisco 21
Dong Ket 20
Nanchang 19
Nuremberg 19
Belo Horizonte 18
Mexico City 18
Orem 17
Shanghai 17
Tianjin 17
Changsha 16
Curitiba 16
Moscow 16
Tokyo 16
Warsaw 16
Johannesburg 15
Norwich 15
Baghdad 14
Mumbai 14
Boston 13
Haiphong 13
Pune 13
Stockholm 13
The Dalles 13
Toronto 13
Turku 13
Chennai 12
Dhaka 12
Florence 12
Guangzhou 11
Guayaquil 11
Manchester 11
Parma 11
Ankara 10
Brasília 10
Grafing 10
Jeddah 10
Kunming 10
Totale 9.894
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Nome #
ASSESSING THE PROTEOLYTIC AND LIPOLYTIC OF SINGLE STRAINS OF MESOPHILIC LACTOBACILLI AS ADJUNCT STARTERS IN MINIATURE CHEESES 774
Nutritional, Biochemical, and Functional Properties of Spinach Leaf-Enriched Dough: A Healthier Alternative to Conventional Pasta 285
House microbiotas as sources of lactic acid bacteria and yeasts in traditional Italian sourdoughs 234
Salivary and fecal microbiota and metabolome of celiac children under gluten-free diet. 196
Drivers for the establishment and composition of the sourdough lactic acid bacteria biota 194
Tap water is one of the drivers that establish and assembly the lactic acid bacterium biota during sourdough preparation 182
Lactic acid bacterium population dynamics in artisan sourdoughs over one year of daily propagations is mainly driven by flour microbiota and nutrients 171
Lactic acid bacterium and yeast microbiotas of sixteen French traditional sourdoughs 164
Lactobacillus casei Group 161
Lactobacillus: Lactobacillus casei 160
Assessment of comparative methods for storing type-I wheat sourdough 160
Added ingredients affect the microbiota and biochemical characteristics of durum wheat type-I sourdough 159
A survey of the main technology, biochemical and microbiological features influencing the concentration of biogenic amines of twenty Apulian and Sicilian (Southern Italy) cheeses 158
Dynamics of Enterobacteriaceae and lactobacilli in model sourdoughs are driven by pH and concentrations of sucrose and ferulic acid 158
A novel prebiotic formulation, NatuREN-G®, drives gut microbiota and ameliorates symptoms of Chronic Kidney Disease 154
Beneficial Plant Microorganisms Affect the Endophytic Bacterial Communities of Durum Wheat Roots as Detected by Different Molecular Approaches 153
Microbial cell-free extracts affect the biochemical characteristics and sensorial quality of sourdough bread 150
Effects of sourdough on FODMAPs in bread and potential outcomes on irritable bowel syndrome patients and healthy subjects 149
From raw ewes’ milk to ripened Canestrato cheese: microbial community dynamics through high-throughput sequencing 149
Fermentation and proteome profiles of Lactobacillus plantarum strains during growth under food-like conditions 148
Technological, functional and safety aspects of enterococci in fermented vegetable products: a mini-review. 147
Microbial Ecology Dynamics during Rye and Wheat Sourdough Preparation 146
Angiotensin I-converting-enzyme-inhibitory and antimicrobial bioactive peptides 146
Influence of artisan bakery- or laboratory-propagated sourdoughs on the diversity of lactic acid bacterium and yeast microbiotas 145
Selection of amine-oxidizing dairy lactic acid bacteria and identification of the enzyme and gene involved in the decrease of biogenic amines 141
Effects of the peptide pheromone Plantaricin A and cocultivation with Lactobacillus sanfranciscensis DPPMA174 on the exoproteome and the adhesion capacity of Lactobacillus plantarum DC400. 140
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A sourdough bread which is tolerated in Celiac Sprue (CS) 137
A sourdough bread made from wheat and non-toxic flours and started with selected lactobacilli is tolerated in celiac Sprue 135
Relationships among house, rind and core microbiotas during manufacture of traditional Italian cheeses at the same dairy plant 135
Lactobacillus casei Group 135
Wheat endophytic lactobacilli drive the microbial and biochemical features of sourdoughs 135
Incorporating Fresh Durum Wheat Semolina Pasta Fortified with Cardoncello (Pleurotus eryngii) Mushroom Powder as a Mediterranean Diet Staple 134
Bioactive peptides in dairy products 134
A Comprehensive Review on the Biogenic Amines in Cheeses: Their Origin, Chemical Characteristics, Hazard and Reduction Strategies 132
Perspective: Essential study quality descriptors for data from nutritional epidemiologic research 130
Wholemeal wheat flours drive the microbiome and functional features of wheat sourdoughs 130
Biopeptidi ad attività anti-ipertensiva derivanti dalla beta-caseina bovina 129
Attenuated Lactococcus lactis and Surface Bacteria as Tools for Conditioning the Microbiota and Driving the Ripening of Semisoft Caciotta Cheese 129
Characterisation and quality assessment of ripened sausages in relation to the origin of raw material used 123
Fermented seeds (“Zgougou”) from aleppo pine as a novel source of potentially probiotic lactic acid bacteria 123
Proceedings book of the XIX Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotechnology 122
Different Flour Microbial Communities Drive to Sourdoughs Characterized by Diverse Bacterial Strains and Free Amino Acid Profiles 122
Distinctive Traits of Four Apulian Traditional Agri-Food Product (TAP) Cheeses Manufactured at the Same Dairy Plant 122
Caciotta and Caciocavallo cheese rind microbiota: diversity, composition and origin 121
Production and characterization of emulsion filled gels based on inulin and extra virgin olive oil 120
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 120
Lactic acid bacteria in durum wheat are endophytic components of the plant during its entire life cycle 120
Enhancing nutritional and sensory properties of plant-based beverages: a study on chickpea and Kamut® flours fermentation using Lactococcus lactis 118
Cell-cell communication in food related bacteria 118
Editorial: Microorganisms for functional food 118
Assessing the proteolytic and lipolytic activities of single strains of mesophilic lactobacilli as adjunct starters in miniature cheeses 117
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 116
Fermented goats’ milk produced with selected multiple starters as a potentially functional food 115
Effect of proteinases of starter bacteria on the growth and proteolytic activity of Lactobacillus plantarum DPC2741 114
Sourdough bread made from wheat and nontoxic flours and started with selected lactobacilli is tolerated in celiac sprue patients 114
Scouting the application of sourdough to frozen dough bread technology 114
Glucan and fructan production by sourdough Weissella cibaria and Lactobacillus plantarum 113
Molecular adaptation of sourdough Lactobacillus plantarum DC400 under co-cultivation with other lactobacilli 111
Molecular and Functional Characterization of Lactobacillus sanfranciscensis Strains Isolated from Sourdoughs 110
Angiotensin I-converting-enzyme-inhibitory and antibacterial peptides from Lactobacillus helveticus PR4 proteinase- hydrolized caseins of milk from six species 110
Challenges for a Sustainable Food Supply Chain: A Review on Food Losses and Waste 109
Caratteristiche funzionali di derivati lattiero-caseari 109
Manufacture of Fior di Latte cheese by incorporation of probiotic lactobacilli 108
Manufacture of a functional fermented milk enriched of Angiotensin-I Converting Enzyme (ACE)-inhibitory peptides and g-amino butyric acid (GABA) 105
Effects of the peptide pheromone plantaricin a and cocultivation with lactobacillus sanfranciscensis DPPMA174 on the exoproteome and the adhesion capacity of lactobacillus plantarum DC400 104
Ecological parameters influencing microbial diversity and stability of traditional sourdough 103
The lactic acid bacteria and yeast microbiota of eighteen sourdoughs used for the manufacture of traditional Italian sweet leavened baked goods 103
A multi-omic approach to unravel the adaptation mechanisms of Listeria monocytogenes in response to protective cultures in a model system of dairy products 102
Processo per la preparazione di formaggi a pasta filata arricchiti in fermenti probiotici 102
Arabinose fermentation by Lactobacillus plantarum in sourdough with added pentosans and alfa-L-arabinofuranosidase: a tool to increase the production of acetic acid 101
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 101
Two-dimensional electrophoresis and IgE-mediated food allergy 100
Attività proteolitica di batteri lattici del “lievito naturale”: possibili meccanismi di idrolisi delle frazioni proteiche responsabili dell’intolleranza umana ai cereali 100
Fermentation by selected sourdough lactic acid bacteria to decrease coeliac intolerance to rye flour 100
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 99
Proteomic analysis by two-dimensional gel electrophoresis and starch characterization of Triticum turgidum L. var. durum cultivars for pasta making 99
Importance of Lactic Acid Bacteria as an Emerging Group of Plant Growth-Promoting Rhizobacteria in Sustainable Agroecosystems 98
Mechanism of degradation of immunogenic gluten epitopes from Triticum turgidum L. var. durum by sourdough lactobacilli and fungal proteases 97
NADP-glutamate dehydrogenase activity in nonstarter lactic acid bacteria: effects of temperature, pH and NaCl on enzyme activity and expression 97
Edible films and coatings functionalization by probiotic incorporation: A review 97
Genetic and ecological inheritance of plant growth-promoting rhizobacteria 96
Highly efficient synthesis of exopolysaccharides by Lactobacillus curvatus DPPMA10 during growth in hydrolyzed wheat flour agar 96
Compositional, microbiological, biochemical, volatile profile and sensory characterization of four Italian semi-hard goats’ cheeses 96
Nutritional, antioxidant and biological activity characterization of orange peel flour to produce nutraceutical gluten-free muffins 93
Vineyard establishment under exacerbated summer stress: effects of mycorrhization on rootstock agronomical parameters, leaf element composition and root-associated bacterial microbiota 91
Promising Application of Grape Pomace and Its Agri-Food Valorization: Source of Bioactive Molecules with Beneficial Effects 91
Ecological variability of raw cow milk and its impact on microbial and metabolic changes during Caciocavallo cheese ripening 89
Response of sourdough lactic acid bacteria and yeast to low temperatures exposure 89
Compositional, microbiological, biochemical and volatile profile characteristics of nine Italian ewes' milk cheeses 89
Liquid sourdough fermentation 89
Use of autochthonous lactobacilli to increase the safety of zgougou 89
Identification of Antibacterial Peptides from Bovine κ-Casein 87
Dietary Fibers and Protective Lactobacilli Drive Burrata Cheese Microbiome 87
Comparative genomics and in vitro plant growth promotion and biocontrol traits of lactic acid bacteria from the wheat rhizosphere 87
Functional genomic of Lactobacillus rossiae DSM 15814T. 86
Fermentation of pomegranate matrices with Hanseniaspora valbyensis to produce a novel food ingredient 82
Contribution of autochthonous non-starter lactobacilli to proteolysis in Caciocavallo Pugliese cheese 82
Quality of vegetable canned foods as a function of the thermal stabilization treatment and storage conditions 81
Catabolismo degli aminoacidi nei batteri lattici 80
Totale 12.952
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Categoria #
all - tutte 64.545
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 64.545
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022767 33 122 16 18 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
2026/2027208 208 0 0 0 0 0 0 0 0 0 0 0
Totale 16.378