IRIS
MINERVINI, FABIO
 Distribuzione geografica
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Continente #
NA - Nord America 5.331
EU - Europa 1.260
AS - Asia 724
SA - Sud America 17
AF - Africa 5
OC - Oceania 3
Continente sconosciuto - Info sul continente non disponibili 1
Totale 7.341
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Nazione #
US - Stati Uniti d'America 5.324
CN - Cina 475
SE - Svezia 323
IT - Italia 280
UA - Ucraina 184
SG - Singapore 176
DE - Germania 168
FI - Finlandia 112
GB - Regno Unito 81
BE - Belgio 31
FR - Francia 24
VN - Vietnam 24
IE - Irlanda 18
IN - India 17
BR - Brasile 16
NL - Olanda 11
KR - Corea 9
ES - Italia 7
CA - Canada 5
JP - Giappone 5
CH - Svizzera 4
ID - Indonesia 4
IR - Iran 4
RU - Federazione Russa 4
AT - Austria 3
CZ - Repubblica Ceca 3
DZ - Algeria 3
PL - Polonia 3
TR - Turchia 3
AU - Australia 2
DO - Repubblica Dominicana 2
MY - Malesia 2
SA - Arabia Saudita 2
BD - Bangladesh 1
DK - Danimarca 1
EC - Ecuador 1
EU - Europa 1
GR - Grecia 1
HK - Hong Kong 1
HU - Ungheria 1
IQ - Iraq 1
LT - Lituania 1
NG - Nigeria 1
NZ - Nuova Zelanda 1
TN - Tunisia 1
Totale 7.341
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Città #
Fairfield 793
Chandler 521
Jacksonville 443
Woodbridge 434
Ashburn 388
Houston 361
Cambridge 318
Seattle 307
Nyköping 272
Wilmington 244
Ann Arbor 206
Singapore 127
Roxbury 116
Lawrence 112
Beijing 100
Nanjing 100
Boardman 81
Dearborn 81
Bari 80
Princeton 77
Des Moines 65
New York 43
Inglewood 36
Shenyang 30
Brussels 29
Hebei 27
Santa Clara 27
San Diego 25
Jiaxing 22
London 22
Dong Ket 20
Nanchang 19
Washington 19
Helsinki 18
Rome 17
Tianjin 17
Dublin 16
Los Angeles 15
Changsha 14
Munich 13
Pune 12
Guangzhou 11
Grafing 10
Shanghai 10
Kunming 9
Milan 9
Redwood City 9
Paris 8
San Francisco 8
Brooklyn 7
Hefei 7
Zhengzhou 7
Hangzhou 6
Jinhua 6
Norwalk 6
Kilburn 5
Naples 5
Napoli 5
Rutigliano 5
Shenzhen 5
Tappahannock 5
Ardabil 4
Catania 4
Dos Hermanas 4
Ferrara 4
Florence 4
Montesilvano Marina 4
Pescara 4
Poggibonsi 4
Qingdao 4
Taizhou 4
Viçosa 4
Wuhan 4
Constantine 3
Frankfurt am Main 3
Ho Chi Minh City 3
Hounslow 3
Jinan 3
Juazeiro do Norte 3
Radomsko 3
San Mateo 3
Stuttgart 3
Acquaviva delle Fonti 2
Acton 2
Araraquara 2
Berlin 2
Bolzano 2
Camerino 2
Casacanditella 2
Cascina 2
Coimbatore 2
Cordenons 2
Esslingen am Neckar 2
Fontanellato 2
Fortaleza 2
Fujisawa 2
Fuzhou 2
Genoa 2
Ghent 2
Giovinazzo 2
Totale 5.921
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Nome #
null 138
Salivary and fecal microbiota and metabolome of celiac children under gluten-free diet. 136
Lactobacillus: Lactobacillus casei 124
House microbiotas as sources of lactic acid bacteria and yeasts in traditional Italian sourdoughs 120
Technological, functional and safety aspects of enterococci in fermented vegetable products: a mini-review. 110
Influence of artisan bakery- or laboratory-propagated sourdoughs on the diversity of lactic acid bacterium and yeast microbiotas 108
Lactic acid bacterium and yeast microbiotas of sixteen French traditional sourdoughs 106
Tap water is one of the drivers that establish and assembly the lactic acid bacterium biota during sourdough preparation 106
Microbial cell-free extracts affect the biochemical characteristics and sensorial quality of sourdough bread 106
A survey of the main technology, biochemical and microbiological features influencing the concentration of biogenic amines of twenty Apulian and Sicilian (Southern Italy) cheeses 105
Assessment of comparative methods for storing type-I wheat sourdough 104
Microbial Ecology Dynamics during Rye and Wheat Sourdough Preparation 100
Drivers for the establishment and composition of the sourdough lactic acid bacteria biota 100
Lactobacillus casei Group 94
Fermentation and proteome profiles of Lactobacillus plantarum strains during growth under food-like conditions 92
Added ingredients affect the microbiota and biochemical characteristics of durum wheat type-I sourdough 91
Relationships among house, rind and core microbiotas during manufacture of traditional Italian cheeses at the same dairy plant 90
Angiotensin I-converting-enzyme-inhibitory and antimicrobial bioactive peptides 90
Bioactive peptides in dairy products 88
Characterisation and quality assessment of ripened sausages in relation to the origin of raw material used 86
Effects of the peptide pheromone Plantaricin A and cocultivation with Lactobacillus sanfranciscensis DPPMA174 on the exoproteome and the adhesion capacity of Lactobacillus plantarum DC400. 86
Scouting the application of sourdough to frozen dough bread technology 83
From raw ewes’ milk to ripened Canestrato cheese: microbial community dynamics through high-throughput sequencing 83
Dynamics of Enterobacteriaceae and lactobacilli in model sourdoughs are driven by pH and concentrations of sucrose and ferulic acid 83
Beneficial Plant Microorganisms Affect the Endophytic Bacterial Communities of Durum Wheat Roots as Detected by Different Molecular Approaches 83
Sourdough bread made from wheat and nontoxic flours and started with selected lactobacilli is tolerated in celiac sprue patients 82
Molecular adaptation of sourdough Lactobacillus plantarum DC400 under co-cultivation with other lactobacilli 81
Cell-cell communication in food related bacteria 81
Manufacture of Fior di Latte cheese by incorporation of probiotic lactobacilli 81
Effect of proteinases of starter bacteria on the growth and proteolytic activity of Lactobacillus plantarum DPC2741 80
Fermented goats’ milk produced with selected multiple starters as a potentially functional food 79
Perspective: Essential study quality descriptors for data from nutritional epidemiologic research 79
Selection of amine-oxidizing dairy lactic acid bacteria and identification of the enzyme and gene involved in the decrease of biogenic amines 78
Wheat endophytic lactobacilli drive the microbial and biochemical features of sourdoughs 78
Production and characterization of emulsion filled gels based on inulin and extra virgin olive oil 77
Molecular and Functional Characterization of Lactobacillus sanfranciscensis Strains Isolated from Sourdoughs 77
Effects of the peptide pheromone plantaricin a and cocultivation with lactobacillus sanfranciscensis DPPMA174 on the exoproteome and the adhesion capacity of lactobacillus plantarum DC400 77
Wholemeal wheat flours drive the microbiome and functional features of wheat sourdoughs 77
Proceedings book of the XIX Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotechnology 75
Different Flour Microbial Communities Drive to Sourdoughs Characterized by Diverse Bacterial Strains and Free Amino Acid Profiles 74
Manufacture of a functional fermented milk enriched of Angiotensin-I Converting Enzyme (ACE)-inhibitory peptides and g-amino butyric acid (GABA) 74
Ecological parameters influencing microbial diversity and stability of traditional sourdough 74
Lactic acid bacterium population dynamics in artisan sourdoughs over one year of daily propagations is mainly driven by flour microbiota and nutrients 74
Highly efficient synthesis of exopolysaccharides by Lactobacillus curvatus DPPMA10 during growth in hydrolyzed wheat flour agar 73
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 73
null 73
Glucan and fructan production by sourdough Weissella cibaria and Lactobacillus plantarum 72
Biopeptidi ad attività anti-ipertensiva derivanti dalla beta-caseina bovina 72
Lactic acid bacteria in durum wheat are endophytic components of the plant during its entire life cycle 72
Assessing the proteolytic and lipolytic activities of single strains of mesophilic lactobacilli as adjunct starters in miniature cheeses 71
Two-dimensional electrophoresis and IgE-mediated food allergy 71
Fermented seeds (“Zgougou”) from aleppo pine as a novel source of potentially probiotic lactic acid bacteria 71
Proteomic analysis by two-dimensional gel electrophoresis and starch characterization of Triticum turgidum L. var. durum cultivars for pasta making 69
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 67
Mechanism of degradation of immunogenic gluten epitopes from Triticum turgidum L. var. durum by sourdough lactobacilli and fungal proteases 65
Liquid sourdough fermentation 65
Editorial: Microorganisms for functional food 65
Caciotta and Caciocavallo cheese rind microbiota: diversity, composition and origin 65
Attenuated Lactococcus lactis and Surface Bacteria as Tools for Conditioning the Microbiota and Driving the Ripening of Semisoft Caciotta Cheese 63
ASSESSING THE PROTEOLYTIC AND LIPOLYTIC OF SINGLE STRAINS OF MESOPHILIC LACTOBACILLI AS ADJUNCT STARTERS IN MINIATURE CHEESES 62
NADP-glutamate dehydrogenase activity in nonstarter lactic acid bacteria: effects of temperature, pH and NaCl on enzyme activity and expression 61
Fermentation by selected sourdough lactic acid bacteria to decrease coeliac intolerance to rye flour 61
A sourdough bread made from wheat and non-toxic flours and started with selected lactobacilli is tolerated in celiac Sprue 60
Caratteristiche funzionali di derivati lattiero-caseari 57
Lactobacillus casei Group 56
A sourdough bread which is tolerated in Celiac Sprue (CS) 55
The lactic acid bacteria and yeast microbiota of eighteen sourdoughs used for the manufacture of traditional Italian sweet leavened baked goods 55
Processo per la preparazione di formaggi a pasta filata arricchiti in fermenti probiotici 54
Attività proteolitica di batteri lattici del “lievito naturale”: possibili meccanismi di idrolisi delle frazioni proteiche responsabili dell’intolleranza umana ai cereali 54
Angiotensin I-converting-enzyme-inhibitory and antibacterial peptides from Lactobacillus helveticus PR4 proteinase- hydrolized caseins of milk from six species 54
Compositional, microbiological, biochemical, volatile profile and sensory characterization of four Italian semi-hard goats’ cheeses 52
Dietary Fibers and Protective Lactobacilli Drive Burrata Cheese Microbiome 50
Arabinose fermentation by Lactobacillus plantarum in sourdough with added pentosans and alfa-L-arabinofuranosidase: a tool to increase the production of acetic acid 50
Identification of Antibacterial Peptides from Bovine κ-Casein 49
Catabolismo degli aminoacidi nei batteri lattici 48
Selection and use of autochthonous mixed starter for lactic acid fermentation of carrots, French beans or marrows 48
Compositional, microbiological, biochemical and volatile profile characteristics of nine Italian ewes' milk cheeses 47
Long-term fungal inhibition activity of water-soluble extracts of edible plants and sourdough lactic acid bacteria during storage of gluten-free and wheat flour breads 46
Uso di batteri lattici selezionati ed autoctoni per l'ottenimento di conserve vegetali 46
Quality of vegetable canned foods as a function of the thermal stabilization treatment and storage conditions 46
Proteomics of cell-cell communication in food related lactic acid bacteria 45
Functional genomic of Lactobacillus rossiae DSM 15814T. 45
Uso di starter aggiunti non convenzionali in formaggi in miniatura 44
Comparison between organic and conventional goat yoghurts marketed in Italy 43
Cell-cell communication in sourdough lactic acid bacteria: a proteomic study in Lactobacillus sanfranciscensis CB1 41
Functional Dairy Products Including Pro/Pre/Symbiotics 41
COMPOSITIONAL, MICROBIOLOGICAL, BIOCHEMICAL AND VOLATILE PROFILE CHARACTERISTICS OF NINE ITALIAN EWES' MILK CHEESES 40
Peptidi anti-ipertensivi ed antimicrobici da derivati lattiero-caseari 40
Distinctive Traits of Four Apulian Traditional Agri-Food Product (TAP) Cheeses Manufactured at the Same Dairy Plant 40
Contribution of autochthonous non-starter lactobacilli to proteolysis in Caciocavallo Pugliese cheese 39
Edible films and coatings functionalization by probiotic incorporation: A review 39
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 39
La qualità di salsicce di produzione industriale. Valutazione dei fenomeni di degradazione a carico della componente grassa 38
Degradazione di allergeni dei cereali mediante la fermentazione con lievito naturale 38
Adaptive remodelling of blue pigmenting Pseudomonas fluorescens pf59 proteome in response to different environmental conditions 38
Production of Caseinophosphopeptides from Na-caseinates prepared from milk of several species by a proteinase of Lactobacillus helveticus 37
Taxonomic Structure and Monitoring of the Dominant Population of Lactic Acid Bacteria during Wheat Flour Sourdough Type I Propagation Using Lactobacillus sanfranciscensis or Lactobacillus plantarum Starters 37
Production of active angiotensin-I converting enzyme inhibitory peptides derived from bovine beta-casein by recombinant DNA technologies 36
EFFECTS OF THE CELL-ENVELOPE PROTEINASES OF STARTER BACTERIA ON THE GROWTH AND PROTEOLYTIC ACTIVITY OF LACTOBACILLUS PLANTARUM 2741 36
Detossificazione delle frazioni proteiche responsabili dell’intolleranza umana ai cereali: uso di lattobacilli selezionati per la produzione di pani contenenti farina di grano in miscela con farine non tossiche 35
Totale 6.919
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Categoria #
all - tutte 34.442
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 34.442
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20201.340 0 0 0 0 194 166 210 158 276 101 196 39
2020/20211.157 124 76 108 69 108 63 112 71 125 159 81 61
2021/2022767 33 122 16 18 37 50 30 34 59 45 114 209
2022/20231.390 211 132 111 130 171 186 14 159 213 11 27 25
2023/2024550 41 105 32 26 57 131 18 13 14 31 14 68
2024/2025532 88 71 205 90 78 0 0 0 0 0 0 0
Totale 7.629