IRIS
GOBBETTI, Marco
 Distribuzione geografica
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Continente #
NA - Nord America 28.485
EU - Europa 7.706
AS - Asia 3.996
SA - Sud America 57
OC - Oceania 52
AF - Africa 20
Continente sconosciuto - Info sul continente non disponibili 17
Totale 40.333
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Nazione #
US - Stati Uniti d'America 28.425
CN - Cina 2.555
IT - Italia 2.174
SE - Svezia 1.448
UA - Ucraina 1.336
DE - Germania 1.049
SG - Singapore 992
FI - Finlandia 691
GB - Regno Unito 426
FR - Francia 159
VN - Vietnam 116
IN - India 109
IE - Irlanda 97
BE - Belgio 89
RU - Federazione Russa 67
TR - Turchia 45
AU - Australia 44
IR - Iran 41
CA - Canada 36
NL - Olanda 29
BR - Brasile 26
IQ - Iraq 21
ID - Indonesia 20
JP - Giappone 20
MX - Messico 20
KR - Corea 18
PH - Filippine 18
EU - Europa 17
PL - Polonia 17
ES - Italia 14
RO - Romania 14
CL - Cile 12
CZ - Repubblica Ceca 12
DK - Danimarca 10
CH - Svizzera 9
AT - Austria 8
NZ - Nuova Zelanda 8
TW - Taiwan 8
HU - Ungheria 7
AR - Argentina 6
DZ - Algeria 6
PT - Portogallo 6
TH - Thailandia 6
EC - Ecuador 5
GR - Grecia 5
LU - Lussemburgo 5
PK - Pakistan 5
RS - Serbia 5
ZA - Sudafrica 5
BD - Bangladesh 4
CO - Colombia 4
EG - Egitto 4
BG - Bulgaria 3
BY - Bielorussia 3
EE - Estonia 3
HK - Hong Kong 3
LT - Lituania 3
MC - Monaco 3
MY - Malesia 3
NG - Nigeria 3
PE - Perù 3
SI - Slovenia 3
HR - Croazia 2
JM - Giamaica 2
SK - Slovacchia (Repubblica Slovacca) 2
SM - San Marino 2
UZ - Uzbekistan 2
AF - Afghanistan, Repubblica islamica di 1
AL - Albania 1
AM - Armenia 1
CR - Costa Rica 1
DO - Repubblica Dominicana 1
GE - Georgia 1
IL - Israele 1
KE - Kenya 1
KW - Kuwait 1
KZ - Kazakistan 1
LB - Libano 1
LV - Lettonia 1
ME - Montenegro 1
MK - Macedonia 1
MN - Mongolia 1
MT - Malta 1
NP - Nepal 1
PY - Paraguay 1
SA - Arabia Saudita 1
SC - Seychelles 1
Totale 40.333
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Città #
Fairfield 3.406
Jacksonville 3.171
Woodbridge 2.920
Chandler 2.847
Houston 1.913
Ashburn 1.754
Seattle 1.376
Cambridge 1.340
Wilmington 1.247
Ann Arbor 1.179
Nyköping 1.013
Singapore 720
Roxbury 688
Lawrence 668
Nanjing 666
Boardman 433
Beijing 419
Des Moines 408
Princeton 352
Bari 290
New York 258
Dearborn 221
Inglewood 179
Nanchang 173
Hebei 169
Shenyang 168
San Diego 149
Jiaxing 137
Santa Clara 128
Rome 106
Los Angeles 105
Tianjin 104
Changsha 99
Milan 92
Dublin 91
Dong Ket 85
Brussels 72
Brooklyn 65
London 64
Redwood City 61
Pune 56
Grafing 55
Paris 54
Guangzhou 53
Helsinki 51
Washington 49
Auburn Hills 39
Bolzano 37
Shanghai 36
Hefei 31
Naples 31
Jinan 30
Kunming 29
Tappahannock 29
Falls Church 28
Norwalk 28
Wuhan 28
Turin 26
Ningbo 24
Zhengzhou 24
Leawood 23
Florence 21
Munich 20
San Mateo 19
Kilburn 18
Napoli 18
Brisbane 17
Acquaviva delle Fonti 16
Ho Chi Minh City 16
Bitonto 15
Moscow 15
San Francisco 15
Shenzhen 15
Toronto 15
Bologna 14
Jinhua 14
Monmouth Junction 14
Taizhou 14
Ardabil 13
Hanoi 13
Hounslow 13
Melbourne 13
Padova 13
Cattolica 12
Palermo 12
Sulaymaniyah 12
Tehran 12
Verona 12
Frankfurt am Main 11
Hangzhou 11
Molise 10
Mumbai 10
Pescara 10
Sezze 10
Taranto 10
Wuxi 10
Berlin 9
Delhi 9
Indiana 9
Acton 8
Totale 30.615
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Nome #
Metabolismo dell’arginina (arginine deiminasi pathway-ADI) nei batteri lattici del lievito naturale 871
Adattamento agli stress ambientali in batteri lattici dell’impasto acido: risposta allo shock osmotico 212
Lactobacillus spp.: general characteristics 203
Autism spectrum disorders and intestinal microbiota 141
null 138
Microbial ecology dynamics reveal a succession in the core microbiota involved in the ripening of pasta filata caciocavallo pugliese cheese. 137
Miscela arricchita di isoflavoni-agliconi, equolo e lunasina, a base di soia fermentata, procedimento per la sua preparazione e relativi usi in campo alimentare, medico e cosmetico 136
Salivary and fecal microbiota and metabolome of celiac children under gluten-free diet. 136
Biochemistry and physiology of sourdough lactic acid bacteria 129
Lactobacillus: Lactobacillus casei 124
Beta-Glucans Supplementation Associates with Reduction in P-Cresyl Sulfate Levels and Improved Endothelial Vascular Reactivity in Healthy Individuals. 124
How Listeria monocytogenes Shapes Its Proteome in Response to Natural Antimicrobial Compounds 124
House microbiotas as sources of lactic acid bacteria and yeasts in traditional Italian sourdoughs 120
Iranian wheat flours from rural and industrial mills: Exploitation of the chemical and technology features, and selection of autochthonous sourdough starters for making breads 119
Third International Symposium on Sourdough: From tradition to innovation 118
1,8-bis(Dimethyl-Amino)Naphthalene / 9-Aminoacridine Binary Matrix for Direct Analysis of Intact Gram-positive Bacteria by MALDI –TOF – MS 118
Bioprocessing technology to exploit organic palm date (Phoenix dactylifera L. cultivar Siwi) fruit as a functional dietary supplement 118
Yogurt-like beverages made of a mixture of cereals, soy and grape must: microbiology, texture, nutritional and sensory properties. 117
Exploitation of grape marc as functional substrate for lactic acid bacteria and bifidobacteria growth and enhanced antioxidant activity 115
Exploitation of Albanian wheat cultivars: characterization of the flours and lactic acid bacteria microbiota, and selection of starters for sourdough fermentation 114
Antifungal activity of sourdough fermented wheat germ used as an ingredient for bread making 113
null 113
Degradation of vicine, convicine and their aglycones during fermentation of faba bean flour. 113
Exploitation of the nutritional and functional characteristics of traditional Italian legumes: the potential of sourdough fermentation 112
Exploitation of Leuconostoc mesenteroides strains to improve shelf life, rheological, sensory and functional features of prickly pear (Opuntia ficus-indica L.) fruit puree 112
What Would You Like to Eat, Mr CKD Microbiota? A Mediterranean Diet, please! 109
Causal relationship between microbial ecology dynamics and proteolysis during manufacture and ripening of Protected Designation of Origin (PDO) cheese Canestrato Pugliese 109
Influence of artisan bakery- or laboratory-propagated sourdoughs on the diversity of lactic acid bacterium and yeast microbiotas 108
Sourdough fermented breads are more digestible than those started with baker’s yeast alone: An in vivo challenge dissecting distinct gastrointestinal responses 108
Degradazione del glutine con batteri lattici e proteasi fungine: nuove prospettive per la patologia celiaca 107
Use of sourdough made with quinoa (Chenopodium quinoa) flour and autochthonous selected lactic acid bacteria for enhancing the nutritional, textural and sensory features of white bread 107
Lactic acid bacteria: Lactobacillus spp.: Other species 106
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
Exploitation of autochthonous Tuscan sourdough yeasts as potential starters 105
Assessment of comparative methods for storing type-I wheat sourdough 104
Attività fitasica e b-glucosidasica dei batteri lattici del “lievito naturale” 104
Effect of whole-grain barley on the human fecal microbiota and metabolome 104
Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pasta 104
Purification and characterization of a cell surface¬associated esterase from Lactobacillus fermentum DT 41 102
Antibacterial activities of peptides from the water-soluble extracts of Italian cheese varieties 102
Taxonomic structure of the yeasts and lactic acid bacteria microbiota of pineapple (Ananas comosus L. Merr.) and use of autochthonous starters for minimally processing 102
Microbial cell-free extracts as sources of enzyme activities to be used for enhancement flavor development of ewe milk cheese 102
Sourdough-type propagation of faba bean flour: Dynamics of microbial consortia and biochemical implications 102
Novel solid-state fermentation of bee-collected pollen emulating the natural fermentation process of bee bread 102
Organic cultivation of Triticum turgidum subsp. durum is reflected in the flour-sourdough fermentation-bread axis 101
Accelerated ripening of Pecorino Umbro Cheese 100
Microbial Ecology Dynamics during Rye and Wheat Sourdough Preparation 100
Mixture of lactic bacteria for the preparation of gluten free baked products 100
Drivers for the establishment and composition of the sourdough lactic acid bacteria biota 100
Purification and characterization of two extracellular proteinases from Arthrobacter nicotianae 9458 99
Cloning, expression and characterization of a β-d-xylosidase from Lactobacillus rossiae DSM 15814T 99
Use of selected sourdough strains of Lactobacillus for removing gluten and enhancing the nutritional properties of gluten-free bread 99
null 99
Lactobacillus plantarum 98
Antifungal activity of Wickerhamomyces anomalus and Lactobacillus plantarum during sourdough fermentation: identification of novel compounds and long-term effect during storage of wheat bread 98
Italian legumes: Effect of sourdough fermentation on lunasin-like polypeptides 98
The sourdough fermentation is the powerful process to exploit the potential of legumes, pseudo-cereals and milling by-products in baking industry 98
Effect of lactose on gut microbiota and metabolome of infants with cow's milk allergy 97
Characterization of the Bread Made with Durum Wheat Semolina Rendered Gluten Free by Sourdough Biotechnology in Comparison with Commercial Gluten-Free Products 96
null 96
Lactic acid fermentation as a tool to enhance the antioxidant properties of Myrtus communis berries 96
Use of fermented quinoa flour for pasta making and evaluation of the technological and nutritional features 96
Degradazione del glutine mediante l’utilizzo di batteri lattici e proteasi fungine: nuove prospettive per la celiachia. II Congresso nazionale 95
Utilization of african grains for sourdough bread making 95
Use of fermented milling by-products as functional ingredient to develop a low-glycaemic index bread 95
Proteolysis by sourdough lactic acid bacteria: effects on wheat flour protein fractions and gliadin-peptides involved in human cereal intolerance 94
Angiotensin I-converting-enzyme-inhibitory and antimicrobial bioactive peptides 93
Combined effect of sourdough lactic acid bacteria and additives on bread firmness and staling 93
Duodenal and faecal microbiota of celiac children: molecular, phenotype and metabolome characterization 93
Metabolism of phenolic compounds by Lactobacillus spp. during fermentation of cherry juice and broccoli puree. 92
Antifungal activity of Meyerozyma guilliermondii: Identification of active compounds synthesized during dough fermentation and their effect on long-term storage of wheat bread 92
Fermentation and proteome profiles of Lactobacillus plantarum strains during growth under food-like conditions 92
Modelling of the activity of selected starters during sourdough fermentation 91
Use of autochthonous starters to ferment red and yellow peppers (Capsicum annum L.) to be stored at room temperature 91
Added ingredients affect the microbiota and biochemical characteristics of durum wheat type-I sourdough 91
Functional proteomics within the genus Lactobacillus 91
Microbiology and biochemistry of Gorgonzola cheese during ripening 91
Relationships among house, rind and core microbiotas during manufacture of traditional Italian cheeses at the same dairy plant 90
Salivary Microbiota Associated with Immunoglobulin A Nephropathy 90
Lactic acid bacteria fermentation to exploit the nutritional potential of Mediterranean faba bean local biotypes 90
Angiotensin I-converting-enzyme-inhibitory and antimicrobial bioactive peptides 90
Cell-cell communication in food related bacteria 89
Accelerated ripening of Caciocavallo Pugliese cheese with attenuated adjuncts of selected non-starter lactobacilli. 89
Accelerated ripening of Caciocavallo Pugliese cheese with attenuated adjuncts of selected non-starter lactobacilli 89
Lactic acid fermentation enriches the profile of biogenic compounds and enhances the functional features of common purslane (Portulaca oleracea L.) 89
Clinical and Microbiological Effect of a Multispecies Probiotic Supplementation in Celiac Patients With Persistent IBS-type Symptoms: A Randomized, Double-Blind, Placebo-controlled, Multicenter Trial 89
Fermented Foods: Fermented Vegetables and Other Products 89
Functional milk beverage fortified with phenolic compounds extracted from olive vegetation water, and fermented with functional lactic acid bacteria 88
Improving the antioxidant properties of quinoa flour through fermentation with selected autochthonous lactic acid bacteria 88
null 88
null 88
Lactic acid fermentation drives the optimal volatile flavor-aroma profile of pomegranate juice 88
null 88
Bioactive peptides in dairy products 88
Bacterial Communication in Foods 87
Purification and characterization of a dipeptidase from Pseudomonas fluorescens ATCC 948 87
Long-term fungal inhibition by Pisum sativum flour hydrolysate during storage of wheat flour bread 87
Totale 11.217
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Categoria #
all - tutte 168.627
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 168.627
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20206.306 0 0 0 0 1.055 626 1.100 713 1.171 397 1.046 198
2020/20216.267 722 339 694 295 657 329 615 294 742 839 434 307
2021/20224.347 194 657 62 169 246 257 176 229 293 194 655 1.215
2022/20237.332 1.183 534 382 747 1.070 889 110 798 1.222 68 149 180
2023/20242.889 301 510 143 155 268 579 121 155 58 143 90 366
2024/20252.180 333 217 992 384 254 0 0 0 0 0 0 0
Totale 41.061