IRIS
MINERVINI, FABIO
 Distribuzione geografica
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Continente #
NA - Nord America 6.325
AS - Asia 2.718
EU - Europa 2.005
SA - Sud America 781
AF - Africa 139
OC - Oceania 12
Continente sconosciuto - Info sul continente non disponibili 1
Totale 11.981
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Nazione #
US - Stati Uniti d'America 6.237
SG - Singapore 1.117
CN - Cina 697
BR - Brasile 675
IT - Italia 473
HK - Hong Kong 396
SE - Svezia 333
RU - Federazione Russa 258
DE - Germania 252
UA - Ucraina 190
VN - Vietnam 190
GB - Regno Unito 141
FI - Finlandia 140
CI - Costa d'Avorio 86
IN - India 59
ID - Indonesia 54
FR - Francia 47
CA - Canada 46
AR - Argentina 36
BD - Bangladesh 33
BE - Belgio 32
MX - Messico 32
TR - Turchia 30
NL - Olanda 28
PL - Polonia 27
ZA - Sudafrica 23
IE - Irlanda 22
EC - Ecuador 21
ES - Italia 20
IQ - Iraq 19
KR - Corea 17
CO - Colombia 16
JP - Giappone 15
UZ - Uzbekistan 14
SA - Arabia Saudita 13
AT - Austria 12
VE - Venezuela 12
PK - Pakistan 10
MA - Marocco 9
MY - Malesia 9
PH - Filippine 9
UY - Uruguay 9
AU - Australia 8
CH - Svizzera 6
IR - Iran 6
JO - Giordania 6
LT - Lituania 6
DZ - Algeria 5
KE - Kenya 5
CZ - Repubblica Ceca 4
PY - Paraguay 4
AL - Albania 3
CL - Cile 3
DO - Repubblica Dominicana 3
IL - Israele 3
SN - Senegal 3
TN - Tunisia 3
BO - Bolivia 2
GE - Georgia 2
HR - Croazia 2
HU - Ungheria 2
NP - Nepal 2
NZ - Nuova Zelanda 2
OM - Oman 2
PE - Perù 2
PT - Portogallo 2
SY - Repubblica araba siriana 2
TH - Thailandia 2
AE - Emirati Arabi Uniti 1
AZ - Azerbaigian 1
BG - Bulgaria 1
BW - Botswana 1
DK - Danimarca 1
EG - Egitto 1
ET - Etiopia 1
EU - Europa 1
GI - Gibilterra 1
GR - Grecia 1
GT - Guatemala 1
HN - Honduras 1
HT - Haiti 1
JM - Giamaica 1
KG - Kirghizistan 1
KZ - Kazakistan 1
LA - Repubblica Popolare Democratica del Laos 1
LB - Libano 1
MM - Myanmar 1
MN - Mongolia 1
MW - Malawi 1
NG - Nigeria 1
NI - Nicaragua 1
PA - Panama 1
PS - Palestinian Territory 1
RO - Romania 1
SR - Suriname 1
TJ - Tagikistan 1
TO - Tonga 1
TT - Trinidad e Tobago 1
TW - Taiwan 1
WS - Samoa 1
Totale 11.981
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Città #
Fairfield 793
Ashburn 611
Singapore 554
Chandler 519
Jacksonville 444
Woodbridge 436
Hong Kong 395
Houston 366
Cambridge 318
Seattle 312
Nyköping 270
Wilmington 247
Beijing 217
Ann Arbor 206
Bari 118
Roxbury 116
Lawrence 112
Nanjing 100
Abidjan 86
Boardman 85
Dearborn 81
Los Angeles 80
Dallas 77
Princeton 77
New York 74
Des Moines 65
São Paulo 65
Ho Chi Minh City 60
Munich 58
Rome 56
Santa Clara 43
Buffalo 40
Jakarta 38
Inglewood 36
Helsinki 32
Brussels 30
Shenyang 30
Hanoi 29
London 29
Brooklyn 28
Hebei 27
Rio de Janeiro 27
San Diego 26
Council Bluffs 24
Jiaxing 22
Naples 21
Washington 21
Denver 20
Dong Ket 20
Dublin 20
Nanchang 19
Belo Horizonte 17
Nuremberg 17
Tianjin 17
Chicago 16
Moscow 16
San Francisco 16
Changsha 15
Norwich 15
Warsaw 15
Columbus 14
Frankfurt am Main 14
Milan 14
Johannesburg 13
Mexico City 13
Montreal 13
Phoenix 13
Shanghai 13
Stockholm 13
Tashkent 13
The Dalles 13
Turku 13
Curitiba 12
Pune 12
San Jose 12
Tokyo 12
Guangzhou 11
Toronto 11
Ankara 10
Boston 10
Falkenstein 10
Grafing 10
Haiphong 10
Kunming 10
Manchester 10
Poplar 10
Atlanta 9
Brasília 9
Guayaquil 9
Redwood City 9
Zhengzhou 9
Biên Hòa 8
Bolzano 8
Dhaka 8
Hefei 8
Mumbai 8
Orem 8
Paris 8
Porto Alegre 8
São Gonçalo 8
Totale 8.150
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Nome #
Salivary and fecal microbiota and metabolome of celiac children under gluten-free diet. 183
House microbiotas as sources of lactic acid bacteria and yeasts in traditional Italian sourdoughs 164
Drivers for the establishment and composition of the sourdough lactic acid bacteria biota 157
Tap water is one of the drivers that establish and assembly the lactic acid bacterium biota during sourdough preparation 151
Lactic acid bacterium and yeast microbiotas of sixteen French traditional sourdoughs 148
Lactobacillus: Lactobacillus casei 145
A survey of the main technology, biochemical and microbiological features influencing the concentration of biogenic amines of twenty Apulian and Sicilian (Southern Italy) cheeses 143
Assessment of comparative methods for storing type-I wheat sourdough 139
null 138
Microbial cell-free extracts affect the biochemical characteristics and sensorial quality of sourdough bread 138
Dynamics of Enterobacteriaceae and lactobacilli in model sourdoughs are driven by pH and concentrations of sucrose and ferulic acid 135
Added ingredients affect the microbiota and biochemical characteristics of durum wheat type-I sourdough 132
Fermentation and proteome profiles of Lactobacillus plantarum strains during growth under food-like conditions 131
Lactic acid bacterium population dynamics in artisan sourdoughs over one year of daily propagations is mainly driven by flour microbiota and nutrients 131
Technological, functional and safety aspects of enterococci in fermented vegetable products: a mini-review. 130
Influence of artisan bakery- or laboratory-propagated sourdoughs on the diversity of lactic acid bacterium and yeast microbiotas 129
Microbial Ecology Dynamics during Rye and Wheat Sourdough Preparation 128
From raw ewes’ milk to ripened Canestrato cheese: microbial community dynamics through high-throughput sequencing 128
Beneficial Plant Microorganisms Affect the Endophytic Bacterial Communities of Durum Wheat Roots as Detected by Different Molecular Approaches 127
Angiotensin I-converting-enzyme-inhibitory and antimicrobial bioactive peptides 127
Lactobacillus casei Group 126
Wheat endophytic lactobacilli drive the microbial and biochemical features of sourdoughs 123
Bioactive peptides in dairy products 122
Lactobacillus casei Group 121
A sourdough bread which is tolerated in Celiac Sprue (CS) 119
Relationships among house, rind and core microbiotas during manufacture of traditional Italian cheeses at the same dairy plant 118
Selection of amine-oxidizing dairy lactic acid bacteria and identification of the enzyme and gene involved in the decrease of biogenic amines 118
Effects of the peptide pheromone Plantaricin A and cocultivation with Lactobacillus sanfranciscensis DPPMA174 on the exoproteome and the adhesion capacity of Lactobacillus plantarum DC400. 118
A sourdough bread made from wheat and non-toxic flours and started with selected lactobacilli is tolerated in celiac Sprue 115
Wholemeal wheat flours drive the microbiome and functional features of wheat sourdoughs 111
Biopeptidi ad attività anti-ipertensiva derivanti dalla beta-caseina bovina 110
A novel prebiotic formulation, NatuREN-G®, drives gut microbiota and ameliorates symptoms of Chronic Kidney Disease 107
Different Flour Microbial Communities Drive to Sourdoughs Characterized by Diverse Bacterial Strains and Free Amino Acid Profiles 107
ASSESSING THE PROTEOLYTIC AND LIPOLYTIC OF SINGLE STRAINS OF MESOPHILIC LACTOBACILLI AS ADJUNCT STARTERS IN MINIATURE CHEESES 106
Characterisation and quality assessment of ripened sausages in relation to the origin of raw material used 106
Perspective: Essential study quality descriptors for data from nutritional epidemiologic research 106
Attenuated Lactococcus lactis and Surface Bacteria as Tools for Conditioning the Microbiota and Driving the Ripening of Semisoft Caciotta Cheese 106
Editorial: Microorganisms for functional food 105
Assessing the proteolytic and lipolytic activities of single strains of mesophilic lactobacilli as adjunct starters in miniature cheeses 104
Cell-cell communication in food related bacteria 104
Caciotta and Caciocavallo cheese rind microbiota: diversity, composition and origin 104
Lactic acid bacteria in durum wheat are endophytic components of the plant during its entire life cycle 103
Sourdough bread made from wheat and nontoxic flours and started with selected lactobacilli is tolerated in celiac sprue patients 102
Fermented goats’ milk produced with selected multiple starters as a potentially functional food 102
Fermented seeds (“Zgougou”) from aleppo pine as a novel source of potentially probiotic lactic acid bacteria 102
Molecular adaptation of sourdough Lactobacillus plantarum DC400 under co-cultivation with other lactobacilli 101
Scouting the application of sourdough to frozen dough bread technology 101
Molecular and Functional Characterization of Lactobacillus sanfranciscensis Strains Isolated from Sourdoughs 100
Manufacture of Fior di Latte cheese by incorporation of probiotic lactobacilli 100
Effects of the peptide pheromone plantaricin a and cocultivation with lactobacillus sanfranciscensis DPPMA174 on the exoproteome and the adhesion capacity of lactobacillus plantarum DC400 100
Proceedings book of the XIX Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotechnology 99
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 99
Effect of proteinases of starter bacteria on the growth and proteolytic activity of Lactobacillus plantarum DPC2741 97
Production and characterization of emulsion filled gels based on inulin and extra virgin olive oil 96
Angiotensin I-converting-enzyme-inhibitory and antibacterial peptides from Lactobacillus helveticus PR4 proteinase- hydrolized caseins of milk from six species 95
Two-dimensional electrophoresis and IgE-mediated food allergy 94
Manufacture of a functional fermented milk enriched of Angiotensin-I Converting Enzyme (ACE)-inhibitory peptides and g-amino butyric acid (GABA) 94
Ecological parameters influencing microbial diversity and stability of traditional sourdough 94
Distinctive Traits of Four Apulian Traditional Agri-Food Product (TAP) Cheeses Manufactured at the Same Dairy Plant 94
Glucan and fructan production by sourdough Weissella cibaria and Lactobacillus plantarum 90
Proteomic analysis by two-dimensional gel electrophoresis and starch characterization of Triticum turgidum L. var. durum cultivars for pasta making 89
Highly efficient synthesis of exopolysaccharides by Lactobacillus curvatus DPPMA10 during growth in hydrolyzed wheat flour agar 88
Fermentation by selected sourdough lactic acid bacteria to decrease coeliac intolerance to rye flour 88
Mechanism of degradation of immunogenic gluten epitopes from Triticum turgidum L. var. durum by sourdough lactobacilli and fungal proteases 86
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 86
Caratteristiche funzionali di derivati lattiero-caseari 85
The lactic acid bacteria and yeast microbiota of eighteen sourdoughs used for the manufacture of traditional Italian sweet leavened baked goods 85
Processo per la preparazione di formaggi a pasta filata arricchiti in fermenti probiotici 84
A multi-omic approach to unravel the adaptation mechanisms of Listeria monocytogenes in response to protective cultures in a model system of dairy products 83
Liquid sourdough fermentation 82
NADP-glutamate dehydrogenase activity in nonstarter lactic acid bacteria: effects of temperature, pH and NaCl on enzyme activity and expression 81
Attività proteolitica di batteri lattici del “lievito naturale”: possibili meccanismi di idrolisi delle frazioni proteiche responsabili dell’intolleranza umana ai cereali 81
Compositional, microbiological, biochemical, volatile profile and sensory characterization of four Italian semi-hard goats’ cheeses 81
Arabinose fermentation by Lactobacillus plantarum in sourdough with added pentosans and alfa-L-arabinofuranosidase: a tool to increase the production of acetic acid 77
A Comprehensive Review on the Biogenic Amines in Cheeses: Their Origin, Chemical Characteristics, Hazard and Reduction Strategies 74
Dietary Fibers and Protective Lactobacilli Drive Burrata Cheese Microbiome 74
Incorporating Fresh Durum Wheat Semolina Pasta Fortified with Cardoncello (Pleurotus eryngii) Mushroom Powder as a Mediterranean Diet Staple 73
Challenges for a Sustainable Food Supply Chain: A Review on Food Losses and Waste 73
Identification of Antibacterial Peptides from Bovine κ-Casein 73
null 73
Ecological variability of raw cow milk and its impact on microbial and metabolic changes during Caciocavallo cheese ripening 72
Compositional, microbiological, biochemical and volatile profile characteristics of nine Italian ewes' milk cheeses 71
Nutritional, Biochemical, and Functional Properties of Spinach Leaf-Enriched Dough: A Healthier Alternative to Conventional Pasta 70
Cell-cell communication in sourdough lactic acid bacteria: a proteomic study in Lactobacillus sanfranciscensis CB1 70
Edible films and coatings functionalization by probiotic incorporation: A review 70
Uso di batteri lattici selezionati ed autoctoni per l'ottenimento di conserve vegetali 69
Quality of vegetable canned foods as a function of the thermal stabilization treatment and storage conditions 69
Functional genomic of Lactobacillus rossiae DSM 15814T. 69
Contribution of autochthonous non-starter lactobacilli to proteolysis in Caciocavallo Pugliese cheese 68
Catabolismo degli aminoacidi nei batteri lattici 67
Selection and use of autochthonous mixed starter for lactic acid fermentation of carrots, French beans or marrows 63
Peptidi anti-ipertensivi ed antimicrobici da derivati lattiero-caseari 62
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 62
Use of autochthonous lactobacilli to increase the safety of zgougou 61
Comparative genomics and in vitro plant growth promotion and biocontrol traits of lactic acid bacteria from the wheat rhizosphere 61
La qualità di salsicce di produzione industriale. Valutazione dei fenomeni di degradazione a carico della componente grassa 60
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 60
Proteomics of cell-cell communication in food related lactic acid bacteria 60
Adaptive remodelling of blue pigmenting Pseudomonas fluorescens pf59 proteome in response to different environmental conditions 60
Uso di starter aggiunti non convenzionali in formaggi in miniatura 59
Totale 9.942
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Categoria #
all - tutte 54.269
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 54.269
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021672 0 0 0 0 0 63 112 71 125 159 81 61
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
2024/20252.574 87 69 204 90 104 218 181 210 106 135 427 743
2025/20262.684 706 237 352 567 571 251 0 0 0 0 0 0
Totale 12.347