IRIS
GOBBETTI, Marco
 Distribuzione geografica
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Continente #
NA - Nord America 36.076
AS - Asia 14.916
EU - Europa 14.183
SA - Sud America 3.874
AF - Africa 729
OC - Oceania 77
Continente sconosciuto - Info sul continente non disponibili 19
AN - Antartide 1
Totale 69.875
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Nazione #
US - Stati Uniti d'America 35.592
SG - Singapore 6.004
CN - Cina 3.577
BR - Brasile 3.052
IT - Italia 2.708
RU - Federazione Russa 2.477
FR - Francia 2.343
HK - Hong Kong 1.905
SE - Svezia 1.487
DE - Germania 1.406
UA - Ucraina 1.376
FI - Finlandia 857
VN - Vietnam 833
GB - Regno Unito 687
IN - India 511
BD - Bangladesh 303
AR - Argentina 275
ID - Indonesia 236
TR - Turchia 218
IQ - Iraq 200
CA - Canada 196
ZA - Sudafrica 175
MX - Messico 170
CI - Costa d'Avorio 160
CO - Colombia 124
EC - Ecuador 124
PK - Pakistan 117
VE - Venezuela 115
IE - Irlanda 111
NL - Olanda 105
JP - Giappone 99
BE - Belgio 98
ES - Italia 98
SA - Arabia Saudita 98
PL - Polonia 90
TH - Thailandia 90
UZ - Uzbekistan 88
PH - Filippine 83
MA - Marocco 78
AU - Australia 61
MY - Malesia 60
KH - Cambogia 56
TN - Tunisia 56
EG - Egitto 55
IR - Iran 55
CL - Cile 54
DZ - Algeria 45
KR - Corea 45
TW - Taiwan 45
KE - Kenya 43
PY - Paraguay 42
PE - Perù 37
AE - Emirati Arabi Uniti 36
AT - Austria 35
JO - Giordania 35
RO - Romania 35
LT - Lituania 34
IL - Israele 32
UY - Uruguay 30
SC - Seychelles 29
CZ - Repubblica Ceca 28
ET - Etiopia 28
NP - Nepal 27
OM - Oman 27
JM - Giamaica 25
LB - Libano 24
AZ - Azerbaigian 22
CR - Costa Rica 21
PT - Portogallo 20
HU - Ungheria 19
BO - Bolivia 17
CH - Svizzera 17
EU - Europa 17
KZ - Kazakistan 17
MD - Moldavia 16
AL - Albania 15
DK - Danimarca 15
RS - Serbia 15
NI - Nicaragua 14
NZ - Nuova Zelanda 14
HN - Honduras 13
NG - Nigeria 12
SN - Senegal 12
BG - Bulgaria 11
DO - Repubblica Dominicana 11
GR - Grecia 11
HR - Croazia 11
BY - Bielorussia 10
PA - Panama 9
AO - Angola 8
BH - Bahrain 8
EE - Estonia 8
KG - Kirghizistan 8
KW - Kuwait 8
PS - Palestinian Territory 8
MU - Mauritius 7
GE - Georgia 6
GT - Guatemala 6
LV - Lettonia 6
SI - Slovenia 6
Totale 69.763
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Città #
Fairfield 3.403
Jacksonville 3.178
Singapore 3.034
Woodbridge 2.920
Chandler 2.848
Ashburn 2.830
Houston 1.936
Hong Kong 1.889
San Jose 1.784
Seattle 1.393
Cambridge 1.340
Wilmington 1.251
Ann Arbor 1.179
Nyköping 1.010
Beijing 827
Roxbury 687
Nanjing 670
Lawrence 668
Lauterbourg 610
Los Angeles 574
Boardman 456
New York 451
Dallas 419
Des Moines 409
Princeton 352
Bari 322
Ho Chi Minh City 267
Santa Clara 255
São Paulo 247
Buffalo 225
Dearborn 221
Helsinki 192
Hanoi 181
Inglewood 179
Nanchang 174
Hebei 169
Shenyang 169
Abidjan 160
San Diego 155
Milan 148
Rome 145
Jiaxing 138
Brooklyn 133
Munich 128
Council Bluffs 111
Tianjin 111
Chicago 107
Changsha 104
Rio de Janeiro 104
Dublin 103
London 102
Falkenstein 97
Frankfurt am Main 90
Baghdad 89
Dong Ket 85
Jakarta 85
Bangkok 80
Washington 80
Brussels 77
Tokyo 77
Tashkent 74
Paris 71
Johannesburg 70
Belo Horizonte 69
Warsaw 68
Dhaka 65
Pune 63
Guangzhou 62
Bolzano 61
Redwood City 61
Atlanta 57
Grafing 55
Moscow 54
Boston 53
San Francisco 53
Toronto 53
Orem 52
Curitiba 51
Brasília 50
Shanghai 48
Istanbul 47
Guayaquil 46
Stockholm 46
Chennai 45
Elk Grove Village 44
Medellín 44
Mumbai 44
Porto Alegre 44
Naples 43
Salvador 43
Amsterdam 41
Montreal 41
Nairobi 40
Auburn Hills 39
Quito 39
Turin 38
Mexico City 37
Lahore 35
Phoenix 35
The Dalles 35
Totale 43.244
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Nome #
Fermented Foods: Fermented Vegetables and Other Products 3.153
Metabolismo dell’arginina (arginine deiminasi pathway-ADI) nei batteri lattici del lievito naturale 996
ASSESSING THE PROTEOLYTIC AND LIPOLYTIC OF SINGLE STRAINS OF MESOPHILIC LACTOBACILLI AS ADJUNCT STARTERS IN MINIATURE CHEESES 773
La biodiversità per la tipizzazione dei prodotti alimentari della Regione Umbria 712
Lactobacillus spp.: general characteristics 329
Adattamento agli stress ambientali in batteri lattici dell’impasto acido: risposta allo shock osmotico 268
Lactic acid bacteria: Lactobacillus spp.: Other species 221
House microbiotas as sources of lactic acid bacteria and yeasts in traditional Italian sourdoughs 220
Autism spectrum disorders and intestinal microbiota 214
1,8-bis(Dimethyl-Amino)Naphthalene / 9-Aminoacridine Binary Matrix for Direct Analysis of Intact Gram-positive Bacteria by MALDI –TOF – MS 207
Beta-Glucans Supplementation Associates with Reduction in P-Cresyl Sulfate Levels and Improved Endothelial Vascular Reactivity in Healthy Individuals. 200
Salivary and fecal microbiota and metabolome of celiac children under gluten-free diet. 195
Biochemistry and physiology of sourdough lactic acid bacteria 193
Bioprocessing technology to exploit organic palm date (Phoenix dactylifera L. cultivar Siwi) fruit as a functional dietary supplement 190
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 188
Drivers for the establishment and composition of the sourdough lactic acid bacteria biota 187
Antibacterial activities of peptides from the water-soluble extracts of Italian cheese varieties 176
Degradation of vicine, convicine and their aglycones during fermentation of faba bean flour. 175
Mixture of lactic bacteria for the preparation of gluten free baked products 175
Nuovi ceppi di Lactobacillus, relativo utilizzo per la produzione di prodotti da forno, e relativi metodi per la produzione di prodotti da forno 174
Exploitation of grape marc as functional substrate for lactic acid bacteria and bifidobacteria growth and enhanced antioxidant activity 174
Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pasta 173
Tap water is one of the drivers that establish and assembly the lactic acid bacterium biota during sourdough preparation 172
Microbial ecology dynamics reveal a succession in the core microbiota involved in the ripening of pasta filata caciocavallo pugliese cheese. 171
Sourdough fermented breads are more digestible than those started with baker’s yeast alone: An in vivo challenge dissecting distinct gastrointestinal responses 171
Exploitation of Leuconostoc mesenteroides strains to improve shelf life, rheological, sensory and functional features of prickly pear (Opuntia ficus-indica L.) fruit puree 170
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 169
How Listeria monocytogenes Shapes Its Proteome in Response to Natural Antimicrobial Compounds 168
Iranian wheat flours from rural and industrial mills: Exploitation of the chemical and technology features, and selection of autochthonous sourdough starters for making breads 166
Antifungal activity of sourdough fermented wheat germ used as an ingredient for bread making 166
Cloning, expression and characterization of a β-d-xylosidase from Lactobacillus rossiae DSM 15814T 165
Accelerated ripening of Caciocavallo Pugliese cheese with attenuated adjuncts of selected non-starter lactobacilli 164
What Would You Like to Eat, Mr CKD Microbiota? A Mediterranean Diet, please! 164
Use of selected sourdough strains of Lactobacillus for removing gluten and enhancing the nutritional properties of gluten-free bread 163
Lactic acid bacterium and yeast microbiotas of sixteen French traditional sourdoughs 162
Characterization of the Bread Made with Durum Wheat Semolina Rendered Gluten Free by Sourdough Biotechnology in Comparison with Commercial Gluten-Free Products 161
Causal relationship between microbial ecology dynamics and proteolysis during manufacture and ripening of Protected Designation of Origin (PDO) cheese Canestrato Pugliese 161
Investigation of the nutritional, functional and technological effects of the sourdough fermentation of sprouted flours 160
Angiotensin I-converting-enzyme-inhibitory and antimicrobial bioactive peptides 159
Effect of whole-grain barley on the human fecal microbiota and metabolome 159
Exploitation of the nutritional and functional characteristics of traditional Italian legumes: the potential of sourdough fermentation 159
Lactic acid bacterium population dynamics in artisan sourdoughs over one year of daily propagations is mainly driven by flour microbiota and nutrients 159
A survey of the main technology, biochemical and microbiological features influencing the concentration of biogenic amines of twenty Apulian and Sicilian (Southern Italy) cheeses 157
Interactions between lactic acid bacteria and yeasts in soudoughs 156
Accelerated ripening of Pecorino Umbro Cheese 155
Lactic acid fermentation as a tool to enhance the antioxidant properties of Myrtus communis berries 155
Novel solid-state fermentation of bee-collected pollen emulating the natural fermentation process of bee bread 155
Assessment of comparative methods for storing type-I wheat sourdough 154
Sourdough-type propagation of faba bean flour: Dynamics of microbial consortia and biochemical implications 154
Exploitation of autochthonous Tuscan sourdough yeasts as potential starters 154
Dynamics of Enterobacteriaceae and lactobacilli in model sourdoughs are driven by pH and concentrations of sucrose and ferulic acid 154
Salivary Microbiota Associated with Immunoglobulin A Nephropathy 153
Italian legumes: Effect of sourdough fermentation on lunasin-like polypeptides 153
Lactic acid fermentation of smoothies and juices 153
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 151
The sourdough fermentation is the powerful process to exploit the potential of legumes, pseudo-cereals and milling by-products in baking industry 151
Accelerated ripening of Caciocavallo Pugliese cheese with attenuated adjuncts of selected non-starter lactobacilli. 150
Lactobacillus: Lactobacillus casei 150
Added ingredients affect the microbiota and biochemical characteristics of durum wheat type-I sourdough 150
Functional proteomics within the genus Lactobacillus 150
Antifungal activity of Meyerozyma guilliermondii: Identification of active compounds synthesized during dough fermentation and their effect on long-term storage of wheat bread 149
Yogurt-like beverages made of a mixture of cereals, soy and grape must: microbiology, texture, nutritional and sensory properties. 149
Lactic acid bacteria fermentation to exploit the nutritional potential of Mediterranean faba bean local biotypes 149
Microbial cell-free extracts affect the biochemical characteristics and sensorial quality of sourdough bread 149
Antifungal activity of Wickerhamomyces anomalus and Lactobacillus plantarum during sourdough fermentation: identification of novel compounds and long-term effect during storage of wheat bread 147
Exploitation of Albanian wheat cultivars: characterization of the flours and lactic acid bacteria microbiota, and selection of starters for sourdough fermentation 146
Organic cultivation of Triticum turgidum subsp. durum is reflected in the flour-sourdough fermentation-bread axis 146
Beneficial Plant Microorganisms Affect the Endophytic Bacterial Communities of Durum Wheat Roots as Detected by Different Molecular Approaches 145
Sugar Lowering in Fermented Apple-Pear Juice Orchestrates a Promising Metabolic Answer in the Gut Microbiome and Intestinal Integrity 142
Fermentation and proteome profiles of Lactobacillus plantarum strains during growth under food-like conditions 142
Microbial cell-free extracts as sources of enzyme activities to be used for enhancement flavor development of ewe milk cheese 141
From raw ewes’ milk to ripened Canestrato cheese: microbial community dynamics through high-throughput sequencing 141
Selection of lactic acid bacteria isolated from tunisian cereals and exploitation of the use as starters for sourdough fermentation 141
Use of fermented quinoa flour for pasta making and evaluation of the technological and nutritional features 141
Third International Symposium on Sourdough: From tradition to innovation 140
Influence of artisan bakery- or laboratory-propagated sourdoughs on the diversity of lactic acid bacterium and yeast microbiotas 140
Microbial Ecology Dynamics during Rye and Wheat Sourdough Preparation 140
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 140
Selected probiotic lactobacilli have the capacity to hydrolyze gluten peptides during simulated gastrointestinal digestion 140
Angiotensin I-converting-enzyme-inhibitory and antimicrobial bioactive peptides 140
Long-term fungal inhibition by Pisum sativum flour hydrolysate during storage of wheat flour bread 139
Maize milling by-products: from food wastes to functional ingredients through lactic acid bacteria fermentation 139
Improving the antioxidant properties of quinoa flour through fermentation with selected autochthonous lactic acid bacteria 138
null 138
Lactic acid fermentation enriches the profile of biogenic compounds and enhances the functional features of common purslane (Portulaca oleracea L.) 138
Effects of bifidobacterium longum and lactobacillus rhamnosuson gut microbiota in patients with lactose intolerance and persisting functional gastrointestinal symptoms: A randomised, double-blind, cross-over study 138
Proteolysis by sourdough lactic acid bacteria: effects on wheat flour protein fractions and gliadin-peptides involved in human cereal intolerance 137
Lactobacillus plantarum 136
A sourdough bread which is tolerated in Celiac Sprue (CS) 136
Degradazione del glutine con batteri lattici e proteasi fungine: nuove prospettive per la patologia celiaca 135
Hydrolysate from a mixture of legume flours with antifungal activity as an ingredient for prolonging the shelf-life of wheat bread 135
Lactic acid fermentation drives the optimal volatile flavor-aroma profile of pomegranate juice 135
Wheat endophytic lactobacilli drive the microbial and biochemical features of sourdoughs 134
Pros and cons for using non-starter lactic acid bacteria (NSLAB) as secondary/adjunct starters for cheese ripening 133
Effects of the peptide pheromone Plantaricin A and cocultivation with Lactobacillus sanfranciscensis DPPMA174 on the exoproteome and the adhesion capacity of Lactobacillus plantarum DC400. 133
Manufacture and characterization of pasta made with wheat flour rendered gluten-free using fungal proteases and selected sourdough lactic acid bacteria 132
Spatial distribution of the metabolically active microbiota within Italian PDO ewes' milk cheeses 132
Attività fitasica e b-glucosidasica dei batteri lattici del “lievito naturale” 131
Use of Sourdough Fermentation and Nonwheat Flours for Enhancing Nutritional and Healthy Properties of Wheat-Based Foods 131
Application of an integrated metabolomic-proteomic approach to the study of quorum-sensing in sourdough lactobacilli 130
Totale 20.905
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Categoria #
all - tutte 276.276
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 276.276
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021307 0 0 0 0 0 0 0 0 0 0 0 307
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
2025/202621.695 2.740 947 1.599 2.872 2.585 1.732 2.925 723 2.952 1.876 704 40
Totale 70.660