IRIS
GOBBETTI, Marco
 Distribuzione geografica
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Continente #
NA - Nord America 32.655
AS - Asia 12.568
EU - Europa 11.256
SA - Sud America 3.196
AF - Africa 490
OC - Oceania 71
Continente sconosciuto - Info sul continente non disponibili 17
AN - Antartide 1
Totale 60.254
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Nazione #
US - Stati Uniti d'America 32.324
SG - Singapore 5.219
CN - Cina 3.278
BR - Brasile 2.759
IT - Italia 2.452
HK - Hong Kong 1.810
SE - Svezia 1.484
FR - Francia 1.464
UA - Ucraina 1.364
DE - Germania 1.261
RU - Federazione Russa 1.119
FI - Finlandia 748
VN - Vietnam 694
GB - Regno Unito 643
IN - India 279
ID - Indonesia 171
AR - Argentina 162
BD - Bangladesh 160
CI - Costa d'Avorio 157
CA - Canada 153
TR - Turchia 141
MX - Messico 126
ZA - Sudafrica 126
IQ - Iraq 106
IE - Irlanda 105
BE - Belgio 96
ES - Italia 86
NL - Olanda 84
PL - Polonia 79
TH - Thailandia 78
JP - Giappone 71
EC - Ecuador 67
AU - Australia 55
IR - Iran 54
CO - Colombia 50
KH - Cambogia 49
SA - Arabia Saudita 49
UZ - Uzbekistan 49
VE - Venezuela 48
PK - Pakistan 43
TW - Taiwan 43
KR - Corea 42
MA - Marocco 41
PH - Filippine 36
AT - Austria 35
EG - Egitto 32
PY - Paraguay 31
AE - Emirati Arabi Uniti 29
LT - Lituania 29
SC - Seychelles 27
CL - Cile 26
CZ - Repubblica Ceca 26
RO - Romania 26
JO - Giordania 24
KE - Kenya 24
UY - Uruguay 24
DZ - Algeria 23
TN - Tunisia 23
IL - Israele 22
MY - Malesia 22
PE - Perù 22
EU - Europa 17
NP - Nepal 17
AZ - Azerbaigian 16
LB - Libano 14
MD - Moldavia 14
NZ - Nuova Zelanda 14
PT - Portogallo 14
RS - Serbia 14
DK - Danimarca 13
HU - Ungheria 12
JM - Giamaica 11
CH - Svizzera 10
ET - Etiopia 10
HN - Honduras 10
HR - Croazia 10
KZ - Kazakistan 10
OM - Oman 10
AL - Albania 9
GR - Grecia 9
BG - Bulgaria 8
NG - Nigeria 8
CR - Costa Rica 7
EE - Estonia 7
SN - Senegal 7
BY - Bielorussia 6
DO - Repubblica Dominicana 6
BH - Bahrain 5
BO - Bolivia 5
LU - Lussemburgo 5
NI - Nicaragua 5
LV - Lettonia 4
MU - Mauritius 4
SK - Slovacchia (Repubblica Slovacca) 4
AM - Armenia 3
AO - Angola 3
BA - Bosnia-Erzegovina 3
KG - Kirghizistan 3
KW - Kuwait 3
MC - Monaco 3
Totale 60.203
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Città #
Fairfield 3.403
Jacksonville 3.177
Woodbridge 2.919
Chandler 2.848
Singapore 2.544
Ashburn 2.473
Houston 1.926
Hong Kong 1.800
Seattle 1.389
Cambridge 1.340
Wilmington 1.251
Ann Arbor 1.179
Nyköping 1.010
Beijing 794
Roxbury 687
Lawrence 668
Nanjing 667
Los Angeles 479
Boardman 435
Des Moines 407
Dallas 395
New York 376
Princeton 352
Bari 318
São Paulo 223
Dearborn 221
Ho Chi Minh City 221
Santa Clara 210
Buffalo 203
Inglewood 179
Nanchang 173
Hebei 169
Shenyang 168
Abidjan 157
San Diego 152
Hanoi 150
Jiaxing 137
Milan 128
Munich 127
Brooklyn 126
Rome 126
Tianjin 108
Changsha 104
London 100
Dublin 97
Chicago 91
Rio de Janeiro 90
Dong Ket 85
Helsinki 83
Washington 78
Brussels 77
Jakarta 75
Bangkok 71
Belo Horizonte 68
Council Bluffs 63
Guangzhou 61
Paris 61
Redwood City 61
Pune 59
Warsaw 59
Bolzano 57
Grafing 55
Johannesburg 53
San Francisco 51
Tokyo 51
Boston 50
Moscow 50
Frankfurt am Main 49
Atlanta 46
Dhaka 46
San Jose 46
Brasília 44
Stockholm 44
Baghdad 42
Toronto 42
Porto Alegre 41
Tashkent 41
Shanghai 40
Auburn Hills 39
Curitiba 38
Salvador 38
Elk Grove Village 35
Naples 35
Chennai 34
Montreal 34
Kunming 33
Ankara 32
Hefei 32
Amsterdam 31
Campinas 31
Denver 31
Istanbul 31
Jinan 31
The Dalles 31
Tukwila 31
Secaucus 30
Turin 30
Wuhan 30
Falls Church 29
Guarulhos 29
Totale 38.761
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Nome #
Fermented Foods: Fermented Vegetables and Other Products 2.632
Metabolismo dell’arginina (arginine deiminasi pathway-ADI) nei batteri lattici del lievito naturale 963
Lactobacillus spp.: general characteristics 307
Adattamento agli stress ambientali in batteri lattici dell’impasto acido: risposta allo shock osmotico 251
Lactic acid bacteria: Lactobacillus spp.: Other species 197
Autism spectrum disorders and intestinal microbiota 196
1,8-bis(Dimethyl-Amino)Naphthalene / 9-Aminoacridine Binary Matrix for Direct Analysis of Intact Gram-positive Bacteria by MALDI –TOF – MS 190
Salivary and fecal microbiota and metabolome of celiac children under gluten-free diet. 183
Biochemistry and physiology of sourdough lactic acid bacteria 175
Beta-Glucans Supplementation Associates with Reduction in P-Cresyl Sulfate Levels and Improved Endothelial Vascular Reactivity in Healthy Individuals. 175
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 173
Bioprocessing technology to exploit organic palm date (Phoenix dactylifera L. cultivar Siwi) fruit as a functional dietary supplement 171
House microbiotas as sources of lactic acid bacteria and yeasts in traditional Italian sourdoughs 164
Microbial ecology dynamics reveal a succession in the core microbiota involved in the ripening of pasta filata caciocavallo pugliese cheese. 163
Sourdough fermented breads are more digestible than those started with baker’s yeast alone: An in vivo challenge dissecting distinct gastrointestinal responses 163
Antibacterial activities of peptides from the water-soluble extracts of Italian cheese varieties 161
Exploitation of grape marc as functional substrate for lactic acid bacteria and bifidobacteria growth and enhanced antioxidant activity 160
Degradation of vicine, convicine and their aglycones during fermentation of faba bean flour. 158
Drivers for the establishment and composition of the sourdough lactic acid bacteria biota 157
How Listeria monocytogenes Shapes Its Proteome in Response to Natural Antimicrobial Compounds 157
Exploitation of Leuconostoc mesenteroides strains to improve shelf life, rheological, sensory and functional features of prickly pear (Opuntia ficus-indica L.) fruit puree 156
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 152
Mixture of lactic bacteria for the preparation of gluten free baked products 152
Antifungal activity of sourdough fermented wheat germ used as an ingredient for bread making 151
Tap water is one of the drivers that establish and assembly the lactic acid bacterium biota during sourdough preparation 151
Iranian wheat flours from rural and industrial mills: Exploitation of the chemical and technology features, and selection of autochthonous sourdough starters for making breads 149
Nuovi ceppi di Lactobacillus, relativo utilizzo per la produzione di prodotti da forno, e relativi metodi per la produzione di prodotti da forno 149
Causal relationship between microbial ecology dynamics and proteolysis during manufacture and ripening of Protected Designation of Origin (PDO) cheese Canestrato Pugliese 149
Lactic acid bacterium and yeast microbiotas of sixteen French traditional sourdoughs 148
Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pasta 147
Accelerated ripening of Caciocavallo Pugliese cheese with attenuated adjuncts of selected non-starter lactobacilli 146
Effect of whole-grain barley on the human fecal microbiota and metabolome 146
Lactobacillus: Lactobacillus casei 145
Accelerated ripening of Pecorino Umbro Cheese 145
Characterization of the Bread Made with Durum Wheat Semolina Rendered Gluten Free by Sourdough Biotechnology in Comparison with Commercial Gluten-Free Products 145
Exploitation of the nutritional and functional characteristics of traditional Italian legumes: the potential of sourdough fermentation 145
Exploitation of Albanian wheat cultivars: characterization of the flours and lactic acid bacteria microbiota, and selection of starters for sourdough fermentation 143
A survey of the main technology, biochemical and microbiological features influencing the concentration of biogenic amines of twenty Apulian and Sicilian (Southern Italy) cheeses 143
Investigation of the nutritional, functional and technological effects of the sourdough fermentation of sprouted flours 143
What Would You Like to Eat, Mr CKD Microbiota? A Mediterranean Diet, please! 142
Lactic acid fermentation as a tool to enhance the antioxidant properties of Myrtus communis berries 142
Functional proteomics within the genus Lactobacillus 141
Italian legumes: Effect of sourdough fermentation on lunasin-like polypeptides 140
Accelerated ripening of Caciocavallo Pugliese cheese with attenuated adjuncts of selected non-starter lactobacilli. 139
Assessment of comparative methods for storing type-I wheat sourdough 139
Use of selected sourdough strains of Lactobacillus for removing gluten and enhancing the nutritional properties of gluten-free bread 139
Sourdough-type propagation of faba bean flour: Dynamics of microbial consortia and biochemical implications 138
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Salivary Microbiota Associated with Immunoglobulin A Nephropathy 138
Microbial cell-free extracts affect the biochemical characteristics and sensorial quality of sourdough bread 138
Angiotensin I-converting-enzyme-inhibitory and antimicrobial bioactive peptides 137
Interactions between lactic acid bacteria and yeasts in soudoughs 136
Cloning, expression and characterization of a β-d-xylosidase from Lactobacillus rossiae DSM 15814T 135
Selection of lactic acid bacteria isolated from tunisian cereals and exploitation of the use as starters for sourdough fermentation 135
Yogurt-like beverages made of a mixture of cereals, soy and grape must: microbiology, texture, nutritional and sensory properties. 135
The sourdough fermentation is the powerful process to exploit the potential of legumes, pseudo-cereals and milling by-products in baking industry 135
Dynamics of Enterobacteriaceae and lactobacilli in model sourdoughs are driven by pH and concentrations of sucrose and ferulic acid 135
Third International Symposium on Sourdough: From tradition to innovation 134
Antifungal activity of Wickerhamomyces anomalus and Lactobacillus plantarum during sourdough fermentation: identification of novel compounds and long-term effect during storage of wheat bread 134
Lactic acid bacteria fermentation to exploit the nutritional potential of Mediterranean faba bean local biotypes 134
Antifungal activity of Meyerozyma guilliermondii: Identification of active compounds synthesized during dough fermentation and their effect on long-term storage of wheat bread 133
Novel solid-state fermentation of bee-collected pollen emulating the natural fermentation process of bee bread 133
Microbial cell-free extracts as sources of enzyme activities to be used for enhancement flavor development of ewe milk cheese 132
Added ingredients affect the microbiota and biochemical characteristics of durum wheat type-I sourdough 132
Use of fermented quinoa flour for pasta making and evaluation of the technological and nutritional features 132
Fermentation and proteome profiles of Lactobacillus plantarum strains during growth under food-like conditions 131
Organic cultivation of Triticum turgidum subsp. durum is reflected in the flour-sourdough fermentation-bread axis 131
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 131
Pro-technological and functional characterization of lactic acid bacteria to be used as starters for hemp (Cannabis sativa L.) sourdough fermentation and wheat bread fortification 131
Lactic acid bacterium population dynamics in artisan sourdoughs over one year of daily propagations is mainly driven by flour microbiota and nutrients 131
Exploitation of autochthonous Tuscan sourdough yeasts as potential starters 131
Lactic acid fermentation of smoothies and juices 131
Long-term fungal inhibition by Pisum sativum flour hydrolysate during storage of wheat flour bread 130
Influence of artisan bakery- or laboratory-propagated sourdoughs on the diversity of lactic acid bacterium and yeast microbiotas 129
Microbial Ecology Dynamics during Rye and Wheat Sourdough Preparation 128
From raw ewes’ milk to ripened Canestrato cheese: microbial community dynamics through high-throughput sequencing 128
Beneficial Plant Microorganisms Affect the Endophytic Bacterial Communities of Durum Wheat Roots as Detected by Different Molecular Approaches 127
Angiotensin I-converting-enzyme-inhibitory and antimicrobial bioactive peptides 127
Degradazione del glutine con batteri lattici e proteasi fungine: nuove prospettive per la patologia celiaca 126
Lactic acid fermentation enriches the profile of biogenic compounds and enhances the functional features of common purslane (Portulaca oleracea L.) 126
Lactobacillus plantarum 125
Attività fitasica e b-glucosidasica dei batteri lattici del “lievito naturale” 124
Wheat endophytic lactobacilli drive the microbial and biochemical features of sourdoughs 123
Manufacture and characterization of pasta made with wheat flour rendered gluten-free using fungal proteases and selected sourdough lactic acid bacteria 122
Spatial distribution of the metabolically active microbiota within Italian PDO ewes' milk cheeses 122
Use of Sourdough Fermentation and Nonwheat Flours for Enhancing Nutritional and Healthy Properties of Wheat-Based Foods 122
Improving the antioxidant properties of quinoa flour through fermentation with selected autochthonous lactic acid bacteria 122
Lactic acid fermentation drives the optimal volatile flavor-aroma profile of pomegranate juice 122
Bioactive peptides in dairy products 122
Degradazione del glutine mediante l’utilizzo di batteri lattici e proteasi fungine: nuove prospettive per la celiachia. II Congresso nazionale 121
Taxonomic structure of the yeasts and lactic acid bacteria microbiota of pineapple (Ananas comosus L. Merr.) and use of autochthonous starters for minimally processing 121
Hydrolysate from a mixture of legume flours with antifungal activity as an ingredient for prolonging the shelf-life of wheat bread 121
Sugar Lowering in Fermented Apple-Pear Juice Orchestrates a Promising Metabolic Answer in the Gut Microbiome and Intestinal Integrity 120
A sourdough bread which is tolerated in Celiac Sprue (CS) 119
Adverse Reactions to Gluten: Exploitation of Sourdough fermentation 119
Utilization of african grains for sourdough bread making 118
Application of an integrated metabolomic-proteomic approach to the study of quorum-sensing in sourdough lactobacilli 118
Pros and cons for using non-starter lactic acid bacteria (NSLAB) as secondary/adjunct starters for cheese ripening 118
Relationships among house, rind and core microbiotas during manufacture of traditional Italian cheeses at the same dairy plant 118
Sourdough authentication: Quantitative PCR to detect the lactic acid bacterial microbiota in breads 118
Totale 17.600
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Categoria #
all - tutte 250.789
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 250.789
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20213.547 0 0 0 0 0 329 610 294 740 839 428 307
2021/20224.343 194 657 62 169 246 256 176 229 292 194 654 1.214
2022/20237.319 1.182 534 381 747 1.070 888 104 796 1.221 67 149 180
2023/20242.877 300 510 142 153 266 577 121 155 58 139 90 366
2024/202510.126 330 215 989 383 306 803 560 862 436 552 1.515 3.175
2025/202612.073 2.743 949 1.599 2.875 2.589 1.318 0 0 0 0 0 0
Totale 61.038