IRIS
MINERVINI, FABIO
 Distribuzione geografica
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Continente #
NA - Nord America 5.243
EU - Europa 1.147
AS - Asia 429
SA - Sud America 6
AF - Africa 4
OC - Oceania 3
Continente sconosciuto - Info sul continente non disponibili 1
Totale 6.833
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Nazione #
US - Stati Uniti d'America 5.239
CN - Cina 371
SE - Svezia 336
IT - Italia 184
UA - Ucraina 184
DE - Germania 156
FI - Finlandia 101
GB - Regno Unito 81
BE - Belgio 28
FR - Francia 25
VN - Vietnam 22
IE - Irlanda 19
IN - India 15
NL - Olanda 10
KR - Corea 9
ES - Italia 7
BR - Brasile 5
IR - Iran 4
RU - Federazione Russa 4
CA - Canada 3
CH - Svizzera 3
DZ - Algeria 3
PL - Polonia 3
TR - Turchia 3
AU - Australia 2
ID - Indonesia 2
AT - Austria 1
CZ - Repubblica Ceca 1
DK - Danimarca 1
DO - Repubblica Dominicana 1
EC - Ecuador 1
EU - Europa 1
GR - Grecia 1
HK - Hong Kong 1
HU - Ungheria 1
JP - Giappone 1
MY - Malesia 1
NG - Nigeria 1
NZ - Nuova Zelanda 1
PT - Portogallo 1
Totale 6.833
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Città #
Fairfield 793
Chandler 539
Jacksonville 443
Woodbridge 434
Ashburn 384
Houston 361
Cambridge 318
Seattle 307
Nyköping 285
Wilmington 244
Ann Arbor 206
Roxbury 116
Lawrence 114
Nanjing 100
Beijing 91
Dearborn 81
Princeton 77
Des Moines 66
Bari 62
Boardman 57
New York 45
Inglewood 36
Shenyang 30
Hebei 27
Brussels 26
San Diego 25
London 21
Dong Ket 20
Jiaxing 20
Washington 20
Nanchang 19
Dublin 17
Tianjin 17
Changsha 13
Pune 12
Grafing 10
Kunming 9
Paris 9
Redwood City 9
Helsinki 8
Brooklyn 7
Hefei 7
Milan 7
Rome 7
San Francisco 7
Los Angeles 6
Norwalk 6
Kilburn 5
Napoli 5
Rutigliano 5
Tappahannock 5
Ardabil 4
Dos Hermanas 4
Taizhou 4
Viçosa 4
Constantine 3
Esslingen am Neckar 3
Frankfurt am Main 3
Guangzhou 3
Hounslow 3
Jinan 3
Radomsko 3
San Mateo 3
Stuttgart 3
Zhengzhou 3
Acquaviva delle Fonti 2
Acton 2
Berlin 2
Bolzano 2
Cascina 2
Cordenons 2
Edinburgh 2
Fuzhou 2
Genoa 2
Ghent 2
Giovinazzo 2
Hangzhou 2
Ho Chi Minh City 2
Latina 2
Monmouth Junction 2
Nagold 2
Nocera Superiore 2
Nürnberg 2
Philadelphia 2
Prescot 2
Sannicandro di Bari 2
Shanghai 2
Shenzhen 2
Turin 2
Yakutsk 2
Abano Terme 1
Aci Sant'antonio 1
Adelfia 1
Athens 1
Auburn Hills 1
Auckland 1
Baltimore 1
Bangalore 1
Baotou 1
Belo Horizonte 1
Totale 5.644
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Nome #
The food-gut human axis: the effects of diet on gut microbiota and metabolome 137
Salivary and fecal microbiota and metabolome of celiac children under gluten-free diet. 133
Lactobacillus: Lactobacillus casei 122
House microbiotas as sources of lactic acid bacteria and yeasts in traditional Italian sourdoughs 107
Technological, functional and safety aspects of enterococci in fermented vegetable products: a mini-review. 106
Influence of artisan bakery- or laboratory-propagated sourdoughs on the diversity of lactic acid bacterium and yeast microbiotas 106
Assessment of comparative methods for storing type-I wheat sourdough 102
Lactic acid bacterium and yeast microbiotas of sixteen French traditional sourdoughs 101
Tap water is one of the drivers that establish and assembly the lactic acid bacterium biota during sourdough preparation 101
A survey of the main technology, biochemical and microbiological features influencing the concentration of biogenic amines of twenty Apulian and Sicilian (Southern Italy) cheeses 98
Microbial cell-free extracts affect the biochemical characteristics and sensorial quality of sourdough bread 98
Microbial Ecology Dynamics during Rye and Wheat Sourdough Preparation 95
Drivers for the establishment and composition of the sourdough lactic acid bacteria biota 94
Lactobacillus casei Group 92
Fermentation and proteome profiles of Lactobacillus plantarum strains during growth under food-like conditions 90
Relationships among house, rind and core microbiotas during manufacture of traditional Italian cheeses at the same dairy plant 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. 83
Characterisation and quality assessment of ripened sausages in relation to the origin of raw material used 82
Added ingredients affect the microbiota and biochemical characteristics of durum wheat type-I sourdough 82
Bioactive peptides in dairy products 81
Sourdough bread made from wheat and nontoxic flours and started with selected lactobacilli is tolerated in celiac sprue patients 80
Molecular adaptation of sourdough Lactobacillus plantarum DC400 under co-cultivation with other lactobacilli 79
Effect of proteinases of starter bacteria on the growth and proteolytic activity of Lactobacillus plantarum DPC2741 79
Scouting the application of sourdough to frozen dough bread technology 79
Angiotensin I-converting-enzyme-inhibitory and antimicrobial bioactive peptides 79
Manufacture of Fior di Latte cheese by incorporation of probiotic lactobacilli 78
Dynamics of Enterobacteriaceae and lactobacilli in model sourdoughs are driven by pH and concentrations of sucrose and ferulic acid 78
Cell-cell communication in food related bacteria 77
Fermented goats’ milk produced with selected multiple starters as a potentially functional food 76
Perspective: Essential study quality descriptors for data from nutritional epidemiologic research 76
Molecular and Functional Characterization of Lactobacillus sanfranciscensis Strains Isolated from Sourdoughs 75
Selection of amine-oxidizing dairy lactic acid bacteria and identification of the enzyme and gene involved in the decrease of biogenic amines 75
Proceedings book of the XIX Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotechnology 74
Production and characterization of emulsion filled gels based on inulin and extra virgin olive oil 74
From raw ewes’ milk to ripened Canestrato cheese: microbial community dynamics through high-throughput sequencing 74
Effects of the peptide pheromone plantaricin a and cocultivation with lactobacillus sanfranciscensis DPPMA174 on the exoproteome and the adhesion capacity of lactobacillus plantarum DC400 74
Beneficial Plant Microorganisms Affect the Endophytic Bacterial Communities of Durum Wheat Roots as Detected by Different Molecular Approaches 74
Wheat endophytic lactobacilli drive the microbial and biochemical features of sourdoughs 73
Manufacture of a functional fermented milk enriched of Angiotensin-I Converting Enzyme (ACE)-inhibitory peptides and g-amino butyric acid (GABA) 73
Wholemeal wheat flours drive the microbiome and functional features of wheat sourdoughs 73
null 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 71
Different Flour Microbial Communities Drive to Sourdoughs Characterized by Diverse Bacterial Strains and Free Amino Acid Profiles 71
Highly efficient synthesis of exopolysaccharides by Lactobacillus curvatus DPPMA10 during growth in hydrolyzed wheat flour agar 70
Ecological parameters influencing microbial diversity and stability of traditional sourdough 70
Two-dimensional electrophoresis and IgE-mediated food allergy 68
Lactic acid bacteria in durum wheat are endophytic components of the plant during its entire life cycle 68
Glucan and fructan production by sourdough Weissella cibaria and Lactobacillus plantarum 67
Fermented seeds (“Zgougou”) from aleppo pine as a novel source of potentially probiotic lactic acid bacteria 67
Proteomic analysis by two-dimensional gel electrophoresis and starch characterization of Triticum turgidum L. var. durum cultivars for pasta making 66
Assessing the proteolytic and lipolytic activities of single strains of mesophilic lactobacilli as adjunct starters in miniature cheeses 64
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 64
Biopeptidi ad attività anti-ipertensiva derivanti dalla beta-caseina bovina 64
Editorial: Microorganisms for functional food 64
Mechanism of degradation of immunogenic gluten epitopes from Triticum turgidum L. var. durum by sourdough lactobacilli and fungal proteases 62
Liquid sourdough fermentation 62
NADP-glutamate dehydrogenase activity in nonstarter lactic acid bacteria: effects of temperature, pH and NaCl on enzyme activity and expression 60
Fermentation by selected sourdough lactic acid bacteria to decrease coeliac intolerance to rye flour 60
null 60
ASSESSING THE PROTEOLYTIC AND LIPOLYTIC OF SINGLE STRAINS OF MESOPHILIC LACTOBACILLI AS ADJUNCT STARTERS IN MINIATURE CHEESES 58
Lactic acid bacterium population dynamics in artisan sourdoughs over one year of daily propagations is mainly driven by flour microbiota and nutrients 57
Caciotta and Caciocavallo cheese rind microbiota: diversity, composition and origin 55
Caratteristiche funzionali di derivati lattiero-caseari 53
The lactic acid bacteria and yeast microbiota of eighteen sourdoughs used for the manufacture of traditional Italian sweet leavened baked goods 53
Processo per la preparazione di formaggi a pasta filata arricchiti in fermenti probiotici 50
Attività proteolitica di batteri lattici del “lievito naturale”: possibili meccanismi di idrolisi delle frazioni proteiche responsabili dell’intolleranza umana ai cereali 50
Compositional, microbiological, biochemical, volatile profile and sensory characterization of four Italian semi-hard goats’ cheeses 50
A sourdough bread which is tolerated in Celiac Sprue (CS) 49
Angiotensin I-converting-enzyme-inhibitory and antibacterial peptides from Lactobacillus helveticus PR4 proteinase- hydrolized caseins of milk from six species 49
Dietary Fibers and Protective Lactobacilli Drive Burrata Cheese Microbiome 49
A sourdough bread made from wheat and non-toxic flours and started with selected lactobacilli is tolerated in celiac Sprue 48
Identification of Antibacterial Peptides from Bovine κ-Casein 47
Selection and use of autochthonous mixed starter for lactic acid fermentation of carrots, French beans or marrows 46
Arabinose fermentation by Lactobacillus plantarum in sourdough with added pentosans and alfa-L-arabinofuranosidase: a tool to increase the production of acetic acid 46
Catabolismo degli aminoacidi nei batteri lattici 45
Uso di batteri lattici selezionati ed autoctoni per l'ottenimento di conserve vegetali 45
Compositional, microbiological, biochemical and volatile profile characteristics of nine Italian ewes' milk cheeses 44
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 44
Quality of vegetable canned foods as a function of the thermal stabilization treatment and storage conditions 43
Uso di starter aggiunti non convenzionali in formaggi in miniatura 42
Proteomics of cell-cell communication in food related lactic acid bacteria 41
Comparison between organic and conventional goat yoghurts marketed in Italy 41
Functional genomic of Lactobacillus rossiae DSM 15814T. 41
Cell-cell communication in sourdough lactic acid bacteria: a proteomic study in Lactobacillus sanfranciscensis CB1 40
Functional Dairy Products Including Pro/Pre/Symbiotics 39
COMPOSITIONAL, MICROBIOLOGICAL, BIOCHEMICAL AND VOLATILE PROFILE CHARACTERISTICS OF NINE ITALIAN EWES' MILK CHEESES 38
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 38
Peptidi anti-ipertensivi ed antimicrobici da derivati lattiero-caseari 37
La qualità di salsicce di produzione industriale. Valutazione dei fenomeni di degradazione a carico della componente grassa 36
Degradazione di allergeni dei cereali mediante la fermentazione con lievito naturale 36
Attenuated Lactococcus lactis and Surface Bacteria as Tools for Conditioning the Microbiota and Driving the Ripening of Semisoft Caciotta Cheese 36
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 35
Contribution of autochthonous non-starter lactobacilli to proteolysis in Caciocavallo Pugliese cheese 35
Distinctive Traits of Four Apulian Traditional Agri-Food Product (TAP) Cheeses Manufactured at the Same Dairy Plant 35
Production of active angiotensin-I converting enzyme inhibitory peptides derived from bovine beta-casein by recombinant DNA technologies 34
Edible films and coatings functionalization by probiotic incorporation: A review 34
EFFECTS OF THE CELL-ENVELOPE PROTEINASES OF STARTER BACTERIA ON THE GROWTH AND PROTEOLYTIC ACTIVITY OF LACTOBACILLUS PLANTARUM 2741 33
Production of Caseinophosphopeptides from Na-caseinates prepared from milk of several species by a proteinase of Lactobacillus helveticus 33
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 32
Isolamento di peptidi antimicrobici da latti fermentati 31
Totale 6.515
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Categoria #
all - tutte 28.234
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 28.234
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/2019614 0 0 0 0 0 0 0 0 0 127 251 236
2019/20201.994 318 116 59 161 194 166 210 158 276 101 196 39
2020/20211.157 124 76 108 69 108 63 112 71 125 159 81 61
2021/2022768 33 122 16 18 37 50 30 34 59 45 115 209
2022/20231.432 213 138 115 133 174 194 15 167 216 13 29 25
2023/2024485 43 105 36 29 58 137 21 13 14 29 0 0
Totale 7.075