IRIS
MINERVINI, FABIO
 Distribuzione geografica
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Continente #
NA - Nord America 8.160
EU - Europa 3.783
AS - Asia 3.515
SA - Sud America 965
Continente sconosciuto - Info sul continente non disponibili 390
AF - Africa 205
OC - Oceania 9
Totale 17.027
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Nazione #
US - Stati Uniti d'America 7.994
SG - Singapore 1.324
IT - Italia 1.307
RU - Federazione Russa 919
CN - Cina 808
BR - Brasile 760
HK - Hong Kong 430
SE - Svezia 333
DE - Germania 287
VN - Vietnam 232
UA - Ucraina 197
FR - Francia 186
BD - Bangladesh 170
FI - Finlandia 162
GB - Regno Unito 158
IN - India 133
CI - Costa d'Avorio 85
ID - Indonesia 80
CA - Canada 72
AR - Argentina 64
MX - Messico 53
TR - Turchia 45
CO - Colombia 40
IQ - Iraq 37
NL - Olanda 37
EC - Ecuador 36
ZA - Sudafrica 35
BE - Belgio 33
PK - Pakistan 33
ES - Italia 31
PL - Polonia 31
SA - Arabia Saudita 28
VE - Venezuela 27
PH - Filippine 25
UZ - Uzbekistan 25
IE - Irlanda 24
MY - Malesia 24
KR - Corea 22
JP - Giappone 19
MA - Marocco 16
AT - Austria 14
TN - Tunisia 14
CH - Svizzera 11
EG - Egitto 11
JO - Giordania 11
RO - Romania 10
UY - Uruguay 10
CL - Cile 9
DZ - Algeria 9
CZ - Repubblica Ceca 8
KE - Kenya 8
NP - Nepal 8
AE - Emirati Arabi Uniti 7
OM - Oman 7
PY - Paraguay 7
GE - Georgia 6
HN - Honduras 6
IR - Iran 6
JM - Giamaica 6
LT - Lituania 6
PE - Perù 6
HU - Ungheria 5
KZ - Kazakistan 5
SN - Senegal 5
AL - Albania 4
AU - Australia 4
CR - Costa Rica 4
ET - Etiopia 4
GT - Guatemala 4
IL - Israele 4
PS - Palestinian Territory 4
PT - Portogallo 4
BW - Botswana 3
DO - Repubblica Dominicana 3
HR - Croazia 3
NI - Nicaragua 3
NZ - Nuova Zelanda 3
PA - Panama 3
SC - Seychelles 3
SI - Slovenia 3
SY - Repubblica araba siriana 3
TT - Trinidad e Tobago 3
AM - Armenia 2
AO - Angola 2
BB - Barbados 2
BO - Bolivia 2
DK - Danimarca 2
GP - Guadalupe 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
AZ - Azerbaigian 1
BF - Burkina Faso 1
Totale 16.613
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Città #
Fairfield 794
Ashburn 749
Singapore 673
San Jose 537
Chandler 519
Jacksonville 447
Woodbridge 437
Hong Kong 429
Houston 376
Cambridge 318
Seattle 318
Milan 315
Nyköping 270
Wilmington 248
Beijing 239
Council Bluffs 233
Ann Arbor 206
Rome 157
Bari 133
Lauterbourg 119
New York 117
Roxbury 116
Dallas 112
Lawrence 112
Los Angeles 109
Boardman 103
Nanjing 100
Santa Clara 86
Abidjan 85
Dearborn 82
Princeton 77
São Paulo 74
Ho Chi Minh City 73
Des Moines 65
Munich 58
Helsinki 54
Buffalo 46
Columbus 45
Jakarta 43
Hanoi 39
Brooklyn 38
Inglewood 36
Figino 35
London 32
Naples 32
Turin 32
Phoenix 31
Brussels 30
San Diego 30
Shenyang 30
Chicago 28
Rio de Janeiro 28
Falkenstein 27
Hebei 27
Denver 26
Tashkent 24
Jiaxing 23
Washington 23
Atlanta 22
Bologna 22
Frankfurt am Main 22
Montreal 22
San Francisco 22
Dublin 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
Palermo 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
Jeddah 11
Manchester 11
Parma 11
Riyadh 11
Ankara 10
Brasília 10
Totale 10.286
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Nome #
ASSESSING THE PROTEOLYTIC AND LIPOLYTIC OF SINGLE STRAINS OF MESOPHILIC LACTOBACILLI AS ADJUNCT STARTERS IN MINIATURE CHEESES 778
Nutritional, Biochemical, and Functional Properties of Spinach Leaf-Enriched Dough: A Healthier Alternative to Conventional Pasta 292
House microbiotas as sources of lactic acid bacteria and yeasts in traditional Italian sourdoughs 242
Drivers for the establishment and composition of the sourdough lactic acid bacteria biota 203
Salivary and fecal microbiota and metabolome of celiac children under gluten-free diet. 199
Tap water is one of the drivers that establish and assembly the lactic acid bacterium biota during sourdough preparation 185
Lactic acid bacterium population dynamics in artisan sourdoughs over one year of daily propagations is mainly driven by flour microbiota and nutrients 179
A novel prebiotic formulation, NatuREN-G®, drives gut microbiota and ameliorates symptoms of Chronic Kidney Disease 168
Lactic acid bacterium and yeast microbiotas of sixteen French traditional sourdoughs 168
Lactobacillus casei Group 166
Lactobacillus: Lactobacillus casei 163
Assessment of comparative methods for storing type-I wheat sourdough 163
A survey of the main technology, biochemical and microbiological features influencing the concentration of biogenic amines of twenty Apulian and Sicilian (Southern Italy) cheeses 163
Added ingredients affect the microbiota and biochemical characteristics of durum wheat type-I sourdough 162
Dynamics of Enterobacteriaceae and lactobacilli in model sourdoughs are driven by pH and concentrations of sucrose and ferulic acid 161
Beneficial Plant Microorganisms Affect the Endophytic Bacterial Communities of Durum Wheat Roots as Detected by Different Molecular Approaches 157
From raw ewes’ milk to ripened Canestrato cheese: microbial community dynamics through high-throughput sequencing 156
Microbial cell-free extracts affect the biochemical characteristics and sensorial quality of sourdough bread 155
Effects of sourdough on FODMAPs in bread and potential outcomes on irritable bowel syndrome patients and healthy subjects 154
Technological, functional and safety aspects of enterococci in fermented vegetable products: a mini-review. 151
Fermentation and proteome profiles of Lactobacillus plantarum strains during growth under food-like conditions 150
Influence of artisan bakery- or laboratory-propagated sourdoughs on the diversity of lactic acid bacterium and yeast microbiotas 148
Angiotensin I-converting-enzyme-inhibitory and antimicrobial bioactive peptides 148
Microbial Ecology Dynamics during Rye and Wheat Sourdough Preparation 146
A Comprehensive Review on the Biogenic Amines in Cheeses: Their Origin, Chemical Characteristics, Hazard and Reduction Strategies 145
Selection of amine-oxidizing dairy lactic acid bacteria and identification of the enzyme and gene involved in the decrease of biogenic amines 145
A sourdough bread which is tolerated in Celiac Sprue (CS) 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. 141
A sourdough bread made from wheat and non-toxic flours and started with selected lactobacilli is tolerated in celiac Sprue 140
Lactobacillus casei Group 139
Relationships among house, rind and core microbiotas during manufacture of traditional Italian cheeses at the same dairy plant 138
null 138
Wheat endophytic lactobacilli drive the microbial and biochemical features of sourdoughs 138
Bioactive peptides in dairy products 138
Incorporating Fresh Durum Wheat Semolina Pasta Fortified with Cardoncello (Pleurotus eryngii) Mushroom Powder as a Mediterranean Diet Staple 137
Perspective: Essential study quality descriptors for data from nutritional epidemiologic research 135
Wholemeal wheat flours drive the microbiome and functional features of wheat sourdoughs 134
Attenuated Lactococcus lactis and Surface Bacteria as Tools for Conditioning the Microbiota and Driving the Ripening of Semisoft Caciotta Cheese 133
Biopeptidi ad attività anti-ipertensiva derivanti dalla beta-caseina bovina 132
Proceedings book of the XIX Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotechnology 127
Enhancing nutritional and sensory properties of plant-based beverages: a study on chickpea and Kamut® flours fermentation using Lactococcus lactis 126
Characterisation and quality assessment of ripened sausages in relation to the origin of raw material used 126
Fermented seeds (“Zgougou”) from aleppo pine as a novel source of potentially probiotic lactic acid bacteria 126
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 125
Different Flour Microbial Communities Drive to Sourdoughs Characterized by Diverse Bacterial Strains and Free Amino Acid Profiles 125
Distinctive Traits of Four Apulian Traditional Agri-Food Product (TAP) Cheeses Manufactured at the Same Dairy Plant 125
Production and characterization of emulsion filled gels based on inulin and extra virgin olive oil 124
Caciotta and Caciocavallo cheese rind microbiota: diversity, composition and origin 124
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 123
Scouting the application of sourdough to frozen dough bread technology 123
Lactic acid bacteria in durum wheat are endophytic components of the plant during its entire life cycle 123
Cell-cell communication in food related bacteria 120
Assessing the proteolytic and lipolytic activities of single strains of mesophilic lactobacilli as adjunct starters in miniature cheeses 119
Fermented goats’ milk produced with selected multiple starters as a potentially functional food 119
Editorial: Microorganisms for functional food 119
Challenges for a Sustainable Food Supply Chain: A Review on Food Losses and Waste 118
Sourdough bread made from wheat and nontoxic flours and started with selected lactobacilli is tolerated in celiac sprue patients 118
Effect of proteinases of starter bacteria on the growth and proteolytic activity of Lactobacillus plantarum DPC2741 117
Glucan and fructan production by sourdough Weissella cibaria and Lactobacillus plantarum 116
Response of sourdough lactic acid bacteria and yeast to low temperatures exposure 114
Molecular adaptation of sourdough Lactobacillus plantarum DC400 under co-cultivation with other lactobacilli 114
Angiotensin I-converting-enzyme-inhibitory and antibacterial peptides from Lactobacillus helveticus PR4 proteinase- hydrolized caseins of milk from six species 113
Caratteristiche funzionali di derivati lattiero-caseari 112
Molecular and Functional Characterization of Lactobacillus sanfranciscensis Strains Isolated from Sourdoughs 112
Nutritional, antioxidant and biological activity characterization of orange peel flour to produce nutraceutical gluten-free muffins 111
Manufacture of Fior di Latte cheese by incorporation of probiotic lactobacilli 109
Ecological parameters influencing microbial diversity and stability of traditional sourdough 108
Arabinose fermentation by Lactobacillus plantarum in sourdough with added pentosans and alfa-L-arabinofuranosidase: a tool to increase the production of acetic acid 108
Importance of Lactic Acid Bacteria as an Emerging Group of Plant Growth-Promoting Rhizobacteria in Sustainable Agroecosystems 107
The lactic acid bacteria and yeast microbiota of eighteen sourdoughs used for the manufacture of traditional Italian sweet leavened baked goods 107
Effects of the peptide pheromone plantaricin a and cocultivation with lactobacillus sanfranciscensis DPPMA174 on the exoproteome and the adhesion capacity of lactobacillus plantarum DC400 107
A multi-omic approach to unravel the adaptation mechanisms of Listeria monocytogenes in response to protective cultures in a model system of dairy products 106
Processo per la preparazione di formaggi a pasta filata arricchiti in fermenti probiotici 105
Attività proteolitica di batteri lattici del “lievito naturale”: possibili meccanismi di idrolisi delle frazioni proteiche responsabili dell’intolleranza umana ai cereali 105
Manufacture of a functional fermented milk enriched of Angiotensin-I Converting Enzyme (ACE)-inhibitory peptides and g-amino butyric acid (GABA) 105
Fermentation by selected sourdough lactic acid bacteria to decrease coeliac intolerance to rye flour 105
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 105
Proteomic analysis by two-dimensional gel electrophoresis and starch characterization of Triticum turgidum L. var. durum cultivars for pasta making 104
Two-dimensional electrophoresis and IgE-mediated food allergy 103
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 103
Highly efficient synthesis of exopolysaccharides by Lactobacillus curvatus DPPMA10 during growth in hydrolyzed wheat flour agar 100
Mechanism of degradation of immunogenic gluten epitopes from Triticum turgidum L. var. durum by sourdough lactobacilli and fungal proteases 100
Edible films and coatings functionalization by probiotic incorporation: A review 100
Genetic and ecological inheritance of plant growth-promoting rhizobacteria 98
Promising Application of Grape Pomace and Its Agri-Food Valorization: Source of Bioactive Molecules with Beneficial Effects 98
NADP-glutamate dehydrogenase activity in nonstarter lactic acid bacteria: effects of temperature, pH and NaCl on enzyme activity and expression 98
Compositional, microbiological, biochemical, volatile profile and sensory characterization of four Italian semi-hard goats’ cheeses 98
Ecological variability of raw cow milk and its impact on microbial and metabolic changes during Caciocavallo cheese ripening 94
Vineyard establishment under exacerbated summer stress: effects of mycorrhization on rootstock agronomical parameters, leaf element composition and root-associated bacterial microbiota 93
Compositional, microbiological, biochemical and volatile profile characteristics of nine Italian ewes' milk cheeses 93
Liquid sourdough fermentation 92
Comparative genomics and in vitro plant growth promotion and biocontrol traits of lactic acid bacteria from the wheat rhizosphere 92
Identification of Antibacterial Peptides from Bovine κ-Casein 91
Dietary Fibers and Protective Lactobacilli Drive Burrata Cheese Microbiome 91
Functional genomic of Lactobacillus rossiae DSM 15814T. 90
Use of autochthonous lactobacilli to increase the safety of zgougou 89
Protein Sources Alternative to Meat: State of the Art and Involvement of Fermentation 86
Comparison between organic and conventional goat yoghurts marketed in Italy 85
Quality of vegetable canned foods as a function of the thermal stabilization treatment and storage conditions 85
Fermentation of pomegranate matrices with Hanseniaspora valbyensis to produce a novel food ingredient 84
Totale 13.394
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Categoria #
all - tutte 67.007
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 67.007
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022612 0 0 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
2026/2027857 241 366 250 0 0 0 0 0 0 0 0 0
Totale 17.027