IRIS
MINERVINI, FABIO
 Distribuzione geografica
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Continente #
NA - Nord America 7.033
AS - Asia 3.322
EU - Europa 3.052
SA - Sud America 936
AF - Africa 196
OC - Oceania 8
Continente sconosciuto - Info sul continente non disponibili 2
Totale 14.549
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Nazione #
US - Stati Uniti d'America 6.913
SG - Singapore 1.302
RU - Federazione Russa 918
CN - Cina 788
BR - Brasile 754
IT - Italia 615
HK - Hong Kong 424
SE - Svezia 333
DE - Germania 285
VN - Vietnam 231
UA - Ucraina 197
FR - Francia 180
FI - Finlandia 162
GB - Regno Unito 154
IN - India 116
CI - Costa d'Avorio 85
ID - Indonesia 77
BD - Bangladesh 68
AR - Argentina 57
CA - Canada 51
TR - Turchia 44
MX - Messico 43
IQ - Iraq 37
ZA - Sudafrica 35
EC - Ecuador 34
BE - Belgio 33
NL - Olanda 33
CO - Colombia 32
PL - Polonia 31
PK - Pakistan 30
ES - Italia 28
VE - Venezuela 26
UZ - Uzbekistan 25
SA - Arabia Saudita 24
IE - Irlanda 23
KR - Corea 22
PH - Filippine 21
JP - Giappone 19
MY - Malesia 17
MA - Marocco 16
TN - Tunisia 13
AT - Austria 12
JO - Giordania 11
UY - Uruguay 10
DZ - Algeria 9
AE - Emirati Arabi Uniti 7
CH - Svizzera 7
EG - Egitto 7
KE - Kenya 7
OM - Oman 7
PY - Paraguay 7
CL - Cile 6
GE - Georgia 6
IR - Iran 6
LT - Lituania 6
NP - Nepal 6
HU - Ungheria 5
KZ - Kazakistan 5
PE - Perù 5
RO - Romania 5
SN - Senegal 5
AL - Albania 4
AU - Australia 4
CZ - Repubblica Ceca 4
ET - Etiopia 4
HN - Honduras 4
IL - Israele 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
JM - Giamaica 3
PA - Panama 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
NZ - Nuova Zelanda 2
SC - Seychelles 2
SR - Suriname 2
TH - Thailandia 2
AM - Armenia 1
AZ - Azerbaigian 1
BF - Burkina Faso 1
BG - Bulgaria 1
BH - Bahrain 1
BY - Bielorussia 1
CD - Congo 1
CG - Congo 1
CV - Capo Verde 1
Totale 14.528
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Città #
Fairfield 793
Ashburn 689
Singapore 664
Chandler 519
Jacksonville 444
Woodbridge 436
Hong Kong 423
San Jose 394
Houston 367
Cambridge 318
Seattle 312
Nyköping 270
Wilmington 247
Beijing 229
Ann Arbor 206
Bari 121
Lauterbourg 119
Roxbury 116
Lawrence 112
Nanjing 100
Abidjan 85
Boardman 85
Dallas 84
Los Angeles 84
New York 82
Dearborn 81
Princeton 77
São Paulo 74
Ho Chi Minh City 73
Des Moines 65
Council Bluffs 64
Rome 59
Munich 58
Santa Clara 56
Helsinki 54
Jakarta 43
Buffalo 40
Hanoi 39
Inglewood 36
Brussels 30
Shenyang 30
Brooklyn 29
London 29
Rio de Janeiro 28
Falkenstein 27
Hebei 27
Milan 26
Naples 26
San Diego 26
Tashkent 24
Jiaxing 23
Frankfurt am Main 22
Washington 22
Denver 21
Dublin 21
Dong Ket 20
Nanchang 19
Nuremberg 19
Belo Horizonte 18
Chicago 17
Mexico City 17
San Francisco 17
Tianjin 17
Changsha 16
Curitiba 16
Montreal 16
Moscow 16
Shanghai 16
Tokyo 16
Warsaw 16
Johannesburg 15
Norwich 15
Baghdad 14
Columbus 14
Phoenix 14
Haiphong 13
Orem 13
Pune 13
Stockholm 13
The Dalles 13
Turku 13
Dhaka 12
Mumbai 12
Atlanta 11
Guangzhou 11
Guayaquil 11
Manchester 11
Toronto 11
Ankara 10
Boston 10
Brasília 10
Chennai 10
Grafing 10
Jeddah 10
Kunming 10
Parma 10
Poplar 10
Porto Alegre 10
Salvador 10
Amman 9
Totale 9.133
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Nome #
ASSESSING THE PROTEOLYTIC AND LIPOLYTIC OF SINGLE STRAINS OF MESOPHILIC LACTOBACILLI AS ADJUNCT STARTERS IN MINIATURE CHEESES 770
House microbiotas as sources of lactic acid bacteria and yeasts in traditional Italian sourdoughs 218
Salivary and fecal microbiota and metabolome of celiac children under gluten-free diet. 192
Drivers for the establishment and composition of the sourdough lactic acid bacteria biota 185
Tap water is one of the drivers that establish and assembly the lactic acid bacterium biota during sourdough preparation 169
Lactic acid bacterium and yeast microbiotas of sixteen French traditional sourdoughs 162
A survey of the main technology, biochemical and microbiological features influencing the concentration of biogenic amines of twenty Apulian and Sicilian (Southern Italy) cheeses 155
Lactic acid bacterium population dynamics in artisan sourdoughs over one year of daily propagations is mainly driven by flour microbiota and nutrients 155
Assessment of comparative methods for storing type-I wheat sourdough 151
Dynamics of Enterobacteriaceae and lactobacilli in model sourdoughs are driven by pH and concentrations of sucrose and ferulic acid 151
Lactobacillus casei Group 151
Lactobacillus: Lactobacillus casei 150
Microbial cell-free extracts affect the biochemical characteristics and sensorial quality of sourdough bread 149
Added ingredients affect the microbiota and biochemical characteristics of durum wheat type-I sourdough 147
Beneficial Plant Microorganisms Affect the Endophytic Bacterial Communities of Durum Wheat Roots as Detected by Different Molecular Approaches 144
Fermentation and proteome profiles of Lactobacillus plantarum strains during growth under food-like conditions 140
Angiotensin I-converting-enzyme-inhibitory and antimicrobial bioactive peptides 140
Microbial Ecology Dynamics during Rye and Wheat Sourdough Preparation 139
Influence of artisan bakery- or laboratory-propagated sourdoughs on the diversity of lactic acid bacterium and yeast microbiotas 138
null 138
From raw ewes’ milk to ripened Canestrato cheese: microbial community dynamics through high-throughput sequencing 138
A novel prebiotic formulation, NatuREN-G®, drives gut microbiota and ameliorates symptoms of Chronic Kidney Disease 137
Technological, functional and safety aspects of enterococci in fermented vegetable products: a mini-review. 137
A sourdough bread which is tolerated in Celiac Sprue (CS) 134
Wheat endophytic lactobacilli drive the microbial and biochemical features of sourdoughs 134
Lactobacillus casei Group 133
Effects of the peptide pheromone Plantaricin A and cocultivation with Lactobacillus sanfranciscensis DPPMA174 on the exoproteome and the adhesion capacity of Lactobacillus plantarum DC400. 132
Bioactive peptides in dairy products 128
A sourdough bread made from wheat and non-toxic flours and started with selected lactobacilli is tolerated in celiac Sprue 127
Biopeptidi ad attività anti-ipertensiva derivanti dalla beta-caseina bovina 127
Selection of amine-oxidizing dairy lactic acid bacteria and identification of the enzyme and gene involved in the decrease of biogenic amines 127
Relationships among house, rind and core microbiotas during manufacture of traditional Italian cheeses at the same dairy plant 126
Attenuated Lactococcus lactis and Surface Bacteria as Tools for Conditioning the Microbiota and Driving the Ripening of Semisoft Caciotta Cheese 126
Perspective: Essential study quality descriptors for data from nutritional epidemiologic research 124
Wholemeal wheat flours drive the microbiome and functional features of wheat sourdoughs 124
Characterisation and quality assessment of ripened sausages in relation to the origin of raw material used 118
Distinctive Traits of Four Apulian Traditional Agri-Food Product (TAP) Cheeses Manufactured at the Same Dairy Plant 118
Different Flour Microbial Communities Drive to Sourdoughs Characterized by Diverse Bacterial Strains and Free Amino Acid Profiles 117
Assessing the proteolytic and lipolytic activities of single strains of mesophilic lactobacilli as adjunct starters in miniature cheeses 115
Lactic acid bacteria in durum wheat are endophytic components of the plant during its entire life cycle 115
Fermented seeds (“Zgougou”) from aleppo pine as a novel source of potentially probiotic lactic acid bacteria 115
Caciotta and Caciocavallo cheese rind microbiota: diversity, composition and origin 114
Fermented goats’ milk produced with selected multiple starters as a potentially functional food 113
Editorial: Microorganisms for functional food 113
Cell-cell communication in food related bacteria 112
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 112
Proceedings book of the XIX Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotechnology 110
Sourdough bread made from wheat and nontoxic flours and started with selected lactobacilli is tolerated in celiac sprue patients 110
Production and characterization of emulsion filled gels based on inulin and extra virgin olive oil 109
A Comprehensive Review on the Biogenic Amines in Cheeses: Their Origin, Chemical Characteristics, Hazard and Reduction Strategies 108
Molecular adaptation of sourdough Lactobacillus plantarum DC400 under co-cultivation with other lactobacilli 107
Molecular and Functional Characterization of Lactobacillus sanfranciscensis Strains Isolated from Sourdoughs 107
Scouting the application of sourdough to frozen dough bread technology 106
Manufacture of Fior di Latte cheese by incorporation of probiotic lactobacilli 106
Angiotensin I-converting-enzyme-inhibitory and antibacterial peptides from Lactobacillus helveticus PR4 proteinase- hydrolized caseins of milk from six species 106
Effect of proteinases of starter bacteria on the growth and proteolytic activity of Lactobacillus plantarum DPC2741 105
Glucan and fructan production by sourdough Weissella cibaria and Lactobacillus plantarum 105
Caratteristiche funzionali di derivati lattiero-caseari 104
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
A multi-omic approach to unravel the adaptation mechanisms of Listeria monocytogenes in response to protective cultures in a model system of dairy products 101
Two-dimensional electrophoresis and IgE-mediated food allergy 99
Manufacture of a functional fermented milk enriched of Angiotensin-I Converting Enzyme (ACE)-inhibitory peptides and g-amino butyric acid (GABA) 99
Processo per la preparazione di formaggi a pasta filata arricchiti in fermenti probiotici 98
Nutritional, Biochemical, and Functional Properties of Spinach Leaf-Enriched Dough: A Healthier Alternative to Conventional Pasta 97
Ecological parameters influencing microbial diversity and stability of traditional sourdough 97
Fermentation by selected sourdough lactic acid bacteria to decrease coeliac intolerance to rye flour 97
Challenges for a Sustainable Food Supply Chain: A Review on Food Losses and Waste 96
Proteomic analysis by two-dimensional gel electrophoresis and starch characterization of Triticum turgidum L. var. durum cultivars for pasta making 96
Incorporating Fresh Durum Wheat Semolina Pasta Fortified with Cardoncello (Pleurotus eryngii) Mushroom Powder as a Mediterranean Diet Staple 95
The lactic acid bacteria and yeast microbiota of eighteen sourdoughs used for the manufacture of traditional Italian sweet leavened baked goods 95
Attività proteolitica di batteri lattici del “lievito naturale”: possibili meccanismi di idrolisi delle frazioni proteiche responsabili dell’intolleranza umana ai cereali 94
Compositional, microbiological, biochemical, volatile profile and sensory characterization of four Italian semi-hard goats’ cheeses 94
Mechanism of degradation of immunogenic gluten epitopes from Triticum turgidum L. var. durum by sourdough lactobacilli and fungal proteases 93
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 93
Arabinose fermentation by Lactobacillus plantarum in sourdough with added pentosans and alfa-L-arabinofuranosidase: a tool to increase the production of acetic acid 93
Highly efficient synthesis of exopolysaccharides by Lactobacillus curvatus DPPMA10 during growth in hydrolyzed wheat flour agar 92
Edible films and coatings functionalization by probiotic incorporation: A review 91
NADP-glutamate dehydrogenase activity in nonstarter lactic acid bacteria: effects of temperature, pH and NaCl on enzyme activity and expression 90
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 90
Genetic and ecological inheritance of plant growth-promoting rhizobacteria 87
Ecological variability of raw cow milk and its impact on microbial and metabolic changes during Caciocavallo cheese ripening 86
Liquid sourdough fermentation 84
Dietary Fibers and Protective Lactobacilli Drive Burrata Cheese Microbiome 83
Comparative genomics and in vitro plant growth promotion and biocontrol traits of lactic acid bacteria from the wheat rhizosphere 82
Compositional, microbiological, biochemical and volatile profile characteristics of nine Italian ewes' milk cheeses 81
Use of autochthonous lactobacilli to increase the safety of zgougou 80
Identification of Antibacterial Peptides from Bovine κ-Casein 79
Functional genomic of Lactobacillus rossiae DSM 15814T. 79
Importance of Lactic Acid Bacteria as an Emerging Group of Plant Growth-Promoting Rhizobacteria in Sustainable Agroecosystems 77
Quality of vegetable canned foods as a function of the thermal stabilization treatment and storage conditions 77
Nutritional, antioxidant and biological activity characterization of orange peel flour to produce nutraceutical gluten-free muffins 76
Cell-cell communication in sourdough lactic acid bacteria: a proteomic study in Lactobacillus sanfranciscensis CB1 76
Contribution of autochthonous non-starter lactobacilli to proteolysis in Caciocavallo Pugliese cheese 76
Vineyard establishment under exacerbated summer stress: effects of mycorrhization on rootstock agronomical parameters, leaf element composition and root-associated bacterial microbiota 75
Uso di batteri lattici selezionati ed autoctoni per l'ottenimento di conserve vegetali 75
Enhancing nutritional and sensory properties of plant-based beverages: a study on chickpea and Kamut® flours fermentation using Lactococcus lactis 74
Catabolismo degli aminoacidi nei batteri lattici 74
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 73
Selection and use of autochthonous mixed starter for lactic acid fermentation of carrots, French beans or marrows 73
null 73
Totale 11.887
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Categoria #
all - tutte 58.370
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 58.370
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021301 0 0 0 0 0 0 0 0 0 159 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
2024/20252.570 87 69 204 90 104 218 181 210 106 135 427 739
2025/20265.260 697 236 341 560 561 305 635 213 1.212 500 0 0
Totale 14.919