IRIS
GOBBETTI, Marco
 Distribuzione geografica
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Continente #
NA - Nord America 28.256
EU - Europa 7.582
AS - Asia 3.067
OC - Oceania 47
SA - Sud America 41
Continente sconosciuto - Info sul continente non disponibili 17
AF - Africa 16
Totale 39.026
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Nazione #
US - Stati Uniti d'America 28.213
CN - Cina 2.522
IT - Italia 2.047
SE - Svezia 1.484
UA - Ucraina 1.342
DE - Germania 1.062
FI - Finlandia 684
GB - Regno Unito 422
FR - Francia 157
SG - Singapore 154
VN - Vietnam 115
IN - India 98
IE - Irlanda 96
BE - Belgio 86
RU - Federazione Russa 59
IR - Iran 41
TR - Turchia 40
AU - Australia 39
CA - Canada 32
NL - Olanda 26
EU - Europa 17
IQ - Iraq 16
KR - Corea 16
BR - Brasile 15
JP - Giappone 15
ES - Italia 13
PL - Polonia 13
RO - Romania 13
CL - Cile 12
CZ - Repubblica Ceca 12
ID - Indonesia 10
MX - Messico 9
PH - Filippine 9
NZ - Nuova Zelanda 8
CH - Svizzera 7
PT - Portogallo 7
AT - Austria 6
DK - Danimarca 6
DZ - Algeria 6
TH - Thailandia 6
AR - Argentina 5
CO - Colombia 5
GR - Grecia 5
LU - Lussemburgo 5
EC - Ecuador 4
PK - Pakistan 4
RS - Serbia 4
ZA - Sudafrica 4
BG - Bulgaria 3
BY - Bielorussia 3
EE - Estonia 3
MC - Monaco 3
MY - Malesia 3
NG - Nigeria 3
SI - Slovenia 3
TW - Taiwan 3
BD - Bangladesh 2
EG - Egitto 2
HK - Hong Kong 2
HR - Croazia 2
SK - Slovacchia (Repubblica Slovacca) 2
SM - San Marino 2
AF - Afghanistan, Repubblica islamica di 1
AL - Albania 1
AM - Armenia 1
DO - Repubblica Dominicana 1
GE - Georgia 1
IL - Israele 1
JM - Giamaica 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
SA - Arabia Saudita 1
SC - Seychelles 1
UZ - Uzbekistan 1
Totale 39.026
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Città #
Fairfield 3.437
Jacksonville 3.185
Woodbridge 2.936
Chandler 2.907
Houston 1.924
Ashburn 1.745
Seattle 1.389
Cambridge 1.351
Wilmington 1.258
Ann Arbor 1.184
Nyköping 1.046
Roxbury 696
Lawrence 678
Nanjing 669
Beijing 415
Des Moines 411
Boardman 390
Princeton 353
Bari 279
New York 258
Dearborn 221
Inglewood 185
Nanchang 173
Hebei 169
Shenyang 169
San Diego 155
Jiaxing 138
Los Angeles 105
Tianjin 104
Changsha 97
Rome 97
Dublin 90
Singapore 87
Dong Ket 85
Milan 78
Brussels 69
Brooklyn 66
Redwood City 62
London 61
Pune 57
Grafing 55
Paris 55
Guangzhou 54
Washington 50
Helsinki 43
Auburn Hills 39
Shanghai 34
Hefei 31
Bolzano 30
Jinan 30
Kunming 29
Norwalk 29
Tappahannock 29
Falls Church 28
Naples 28
Wuhan 27
Zhengzhou 24
Leawood 23
Ningbo 23
Turin 20
San Mateo 19
Acquaviva delle Fonti 18
Florence 18
Kilburn 18
Napoli 18
Brisbane 17
Munich 17
Ho Chi Minh City 16
San Francisco 15
Jinhua 14
Monmouth Junction 14
Taizhou 14
Ardabil 13
Hanoi 13
Hounslow 13
Shenzhen 13
Bitonto 12
Cattolica 12
Moscow 12
Palermo 12
Tehran 12
Verona 12
Hangzhou 11
Padova 11
Toronto 11
Bologna 10
Frankfurt am Main 10
Molise 10
Mumbai 10
Pescara 10
Sezze 10
Taranto 10
Wuxi 10
Delhi 9
Indiana 9
Melbourne 9
Acton 8
Augusta 8
Berlin 8
Parma 8
Totale 29.954
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Nome #
Metabolismo dell’arginina (arginine deiminasi pathway-ADI) nei batteri lattici del lievito naturale 835
Adattamento agli stress ambientali in batteri lattici dell’impasto acido: risposta allo shock osmotico 207
Lactobacillus spp.: general characteristics 182
Autism spectrum disorders and intestinal microbiota 139
null 138
Microbial ecology dynamics reveal a succession in the core microbiota involved in the ripening of pasta filata caciocavallo pugliese cheese. 136
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 134
Salivary and fecal microbiota and metabolome of celiac children under gluten-free diet. 134
Biochemistry and physiology of sourdough lactic acid bacteria 126
Lactobacillus: Lactobacillus casei 123
Beta-Glucans Supplementation Associates with Reduction in P-Cresyl Sulfate Levels and Improved Endothelial Vascular Reactivity in Healthy Individuals. 121
How Listeria monocytogenes Shapes Its Proteome in Response to Natural Antimicrobial Compounds 120
Third International Symposium on Sourdough: From tradition to innovation 118
Iranian wheat flours from rural and industrial mills: Exploitation of the chemical and technology features, and selection of autochthonous sourdough starters for making breads 116
Bioprocessing technology to exploit organic palm date (Phoenix dactylifera L. cultivar Siwi) fruit as a functional dietary supplement 116
Yogurt-like beverages made of a mixture of cereals, soy and grape must: microbiology, texture, nutritional and sensory properties. 115
1,8-bis(Dimethyl-Amino)Naphthalene / 9-Aminoacridine Binary Matrix for Direct Analysis of Intact Gram-positive Bacteria by MALDI –TOF – MS 113
null 113
Exploitation of Albanian wheat cultivars: characterization of the flours and lactic acid bacteria microbiota, and selection of starters for sourdough fermentation 112
Degradation of vicine, convicine and their aglycones during fermentation of faba bean flour. 112
Exploitation of grape marc as functional substrate for lactic acid bacteria and bifidobacteria growth and enhanced antioxidant activity 112
House microbiotas as sources of lactic acid bacteria and yeasts in traditional Italian sourdoughs 109
Antifungal activity of sourdough fermented wheat germ used as an ingredient for bread making 108
Exploitation of the nutritional and functional characteristics of traditional Italian legumes: the potential of sourdough fermentation 108
Influence of artisan bakery- or laboratory-propagated sourdoughs on the diversity of lactic acid bacterium and yeast microbiotas 107
Causal relationship between microbial ecology dynamics and proteolysis during manufacture and ripening of Protected Designation of Origin (PDO) cheese Canestrato Pugliese 107
Exploitation of Leuconostoc mesenteroides strains to improve shelf life, rheological, sensory and functional features of prickly pear (Opuntia ficus-indica L.) fruit puree 107
What Would You Like to Eat, Mr CKD Microbiota? A Mediterranean Diet, please! 106
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 106
Degradazione del glutine con batteri lattici e proteasi fungine: nuove prospettive per la patologia celiaca 105
Sourdough fermented breads are more digestible than those started with baker’s yeast alone: An in vivo challenge dissecting distinct gastrointestinal responses 105
Assessment of comparative methods for storing type-I wheat sourdough 103
Effect of whole-grain barley on the human fecal microbiota and metabolome 103
Lactic acid bacterium and yeast microbiotas of sixteen French traditional sourdoughs 103
Tap water is one of the drivers that establish and assembly the lactic acid bacterium biota during sourdough preparation 102
Sourdough-type propagation of faba bean flour: Dynamics of microbial consortia and biochemical implications 101
Microbial cell-free extracts affect the biochemical characteristics and sensorial quality of sourdough bread 101
Purification and characterization of a cell surface¬associated esterase from Lactobacillus fermentum DT 41 100
Taxonomic structure of the yeasts and lactic acid bacteria microbiota of pineapple (Ananas comosus L. Merr.) and use of autochthonous starters for minimally processing 100
Attività fitasica e b-glucosidasica dei batteri lattici del “lievito naturale” 100
A survey of the main technology, biochemical and microbiological features influencing the concentration of biogenic amines of twenty Apulian and Sicilian (Southern Italy) cheeses 100
Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pasta 100
Exploitation of autochthonous Tuscan sourdough yeasts as potential starters 100
Microbial cell-free extracts as sources of enzyme activities to be used for enhancement flavor development of ewe milk cheese 99
Organic cultivation of Triticum turgidum subsp. durum is reflected in the flour-sourdough fermentation-bread axis 99
Novel solid-state fermentation of bee-collected pollen emulating the natural fermentation process of bee bread 99
null 98
Purification and characterization of two extracellular proteinases from Arthrobacter nicotianae 9458 97
Antibacterial activities of peptides from the water-soluble extracts of Italian cheese varieties 97
Cloning, expression and characterization of a β-d-xylosidase from Lactobacillus rossiae DSM 15814T 97
Drivers for the establishment and composition of the sourdough lactic acid bacteria biota 97
Use of selected sourdough strains of Lactobacillus for removing gluten and enhancing the nutritional properties of gluten-free bread 97
Accelerated ripening of Pecorino Umbro Cheese 96
Microbial Ecology Dynamics during Rye and Wheat Sourdough Preparation 96
null 96
Use of fermented quinoa flour for pasta making and evaluation of the technological and nutritional features 96
Effect of lactose on gut microbiota and metabolome of infants with cow's milk allergy 95
Characterization of the Bread Made with Durum Wheat Semolina Rendered Gluten Free by Sourdough Biotechnology in Comparison with Commercial Gluten-Free Products 95
Italian legumes: Effect of sourdough fermentation on lunasin-like polypeptides 95
The sourdough fermentation is the powerful process to exploit the potential of legumes, pseudo-cereals and milling by-products in baking industry 95
Antifungal activity of Wickerhamomyces anomalus and Lactobacillus plantarum during sourdough fermentation: identification of novel compounds and long-term effect during storage of wheat bread 94
Utilization of african grains for sourdough bread making 94
Lactic acid fermentation as a tool to enhance the antioxidant properties of Myrtus communis berries 94
Use of fermented milling by-products as functional ingredient to develop a low-glycaemic index bread 93
Lactobacillus plantarum 92
Metabolism of phenolic compounds by Lactobacillus spp. during fermentation of cherry juice and broccoli puree. 92
Proteolysis by sourdough lactic acid bacteria: effects on wheat flour protein fractions and gliadin-peptides involved in human cereal intolerance 92
Combined effect of sourdough lactic acid bacteria and additives on bread firmness and staling 91
Degradazione del glutine mediante l’utilizzo di batteri lattici e proteasi fungine: nuove prospettive per la celiachia. II Congresso nazionale 91
Duodenal and faecal microbiota of celiac children: molecular, phenotype and metabolome characterization 91
Fermentation and proteome profiles of Lactobacillus plantarum strains during growth under food-like conditions 90
Mixture of lactic bacteria for the preparation of gluten free baked products 90
Use of autochthonous starters to ferment red and yellow peppers (Capsicum annum L.) to be stored at room temperature 90
Antifungal activity of Meyerozyma guilliermondii: Identification of active compounds synthesized during dough fermentation and their effect on long-term storage of wheat bread 89
Relationships among house, rind and core microbiotas during manufacture of traditional Italian cheeses at the same dairy plant 89
Functional proteomics within the genus Lactobacillus 89
Modelling of the activity of selected starters during sourdough fermentation 88
null 88
null 88
null 88
Microbiology and biochemistry of Gorgonzola cheese during ripening 88
Cell-cell communication in food related bacteria 87
Angiotensin I-converting-enzyme-inhibitory and antimicrobial bioactive peptides 87
Functional milk beverage fortified with phenolic compounds extracted from olive vegetation water, and fermented with functional lactic acid bacteria 87
Lactic acid fermentation enriches the profile of biogenic compounds and enhances the functional features of common purslane (Portulaca oleracea L.) 87
Salivary Microbiota Associated with Immunoglobulin A Nephropathy 87
Lactic acid fermentation drives the optimal volatile flavor-aroma profile of pomegranate juice 87
Accelerated ripening of Caciocavallo Pugliese cheese with attenuated adjuncts of selected non-starter lactobacilli. 86
Accelerated ripening of Caciocavallo Pugliese cheese with attenuated adjuncts of selected non-starter lactobacilli 86
Improving the antioxidant properties of quinoa flour through fermentation with selected autochthonous lactic acid bacteria 86
Sourdough authentication: Quantitative PCR to detect the lactic acid bacterial microbiota in breads 86
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 86
Lactic acid bacteria fermentation to exploit the nutritional potential of Mediterranean faba bean local biotypes 86
Long-term fungal inhibition by Pisum sativum flour hydrolysate during storage of wheat flour bread 85
Effects of the peptide pheromone Plantaricin A and cocultivation with Lactobacillus sanfranciscensis DPPMA174 on the exoproteome and the adhesion capacity of Lactobacillus plantarum DC400. 85
Added ingredients affect the microbiota and biochemical characteristics of durum wheat type-I sourdough 85
null 85
Bioactive peptides in dairy products 85
Angiotensin I-converting-enzyme-inhibitory and antimicrobial bioactive peptides 85
Use of sourdough fermentation and pseudo-cereals and leguminous flours for the making of a functional bread enriched of γ-aminobutyric acid (GABA) 84
Totale 10.880
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Categoria #
all - tutte 155.170
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 155.170
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20207.993 0 678 261 717 1.057 626 1.102 716 1.178 400 1.059 199
2020/20216.372 729 343 706 323 663 338 620 302 749 846 442 311
2021/20224.402 196 659 62 170 251 262 177 232 298 196 667 1.232
2022/20237.474 1.200 551 394 764 1.085 905 114 819 1.237 71 153 181
2023/20242.943 303 516 148 161 270 588 123 156 60 154 91 373
2024/2025474 345 129 0 0 0 0 0 0 0 0 0 0
Totale 39.769