IRIS
GOBBETTI, Marco
 Distribuzione geografica
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Continente #
NA - Nord America 43.075
EU - Europa 17.404
AS - Asia 15.226
SA - Sud America 4.031
Continente sconosciuto - Info sul continente non disponibili 832
AF - Africa 757
OC - Oceania 80
AN - Antartide 1
Totale 81.406
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Nazione #
US - Stati Uniti d'America 42.064
SG - Singapore 6.038
IT - Italia 5.712
CN - Cina 3.614
BR - Brasile 3.122
RU - Federazione Russa 2.524
FR - Francia 2.357
HK - Hong Kong 1.918
SE - Svezia 1.487
DE - Germania 1.431
UA - Ucraina 1.384
FI - Finlandia 857
VN - Vietnam 852
GB - Regno Unito 754
IN - India 514
CA - Canada 401
BD - Bangladesh 391
AR - Argentina 295
ID - Indonesia 249
TR - Turchia 226
IQ - Iraq 201
MX - Messico 190
ZA - Sudafrica 177
CI - Costa d'Avorio 160
CO - Colombia 149
EC - Ecuador 135
VE - Venezuela 131
PK - Pakistan 124
IE - Irlanda 115
NL - Olanda 109
SA - Arabia Saudita 107
ES - Italia 104
BE - Belgio 102
JP - Giappone 100
TH - Thailandia 95
PL - Polonia 93
PH - Filippine 88
UZ - Uzbekistan 88
MA - Marocco 79
CR - Costa Rica 77
MY - Malesia 74
IL - Israele 66
AU - Australia 64
CL - Cile 59
KH - Cambogia 56
TN - Tunisia 56
EG - Egitto 55
IR - Iran 55
HN - Honduras 53
JM - Giamaica 48
DZ - Algeria 46
SC - Seychelles 46
TW - Taiwan 46
KR - Corea 45
KE - Kenya 44
LT - Lituania 44
GT - Guatemala 42
PY - Paraguay 42
PE - Perù 39
SV - El Salvador 39
AE - Emirati Arabi Uniti 38
NI - Nicaragua 37
RO - Romania 37
AT - Austria 36
PR - Porto Rico 36
JO - Giordania 35
NP - Nepal 34
TT - Trinidad e Tobago 34
UY - Uruguay 34
CZ - Repubblica Ceca 28
ET - Etiopia 28
OM - Oman 27
LB - Libano 25
CW - ???statistics.table.value.countryCode.CW??? 24
AZ - Azerbaigian 22
PT - Portogallo 22
HU - Ungheria 21
BO - Bolivia 20
CH - Svizzera 18
DK - Danimarca 18
KZ - Kazakistan 18
EU - Europa 17
MD - Moldavia 17
RS - Serbia 16
AL - Albania 15
BG - Bulgaria 14
NG - Nigeria 14
NZ - Nuova Zelanda 14
EE - Estonia 13
SN - Senegal 12
BY - Bielorussia 11
DO - Repubblica Dominicana 11
GR - Grecia 11
HR - Croazia 11
KG - Kirghizistan 10
PA - Panama 10
BB - Barbados 9
AM - Armenia 8
AO - Angola 8
BH - Bahrain 8
Totale 80.454
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Città #
Ashburn 3.701
Fairfield 3.404
Jacksonville 3.183
Singapore 3.049
Woodbridge 2.920
Chandler 2.849
San Jose 2.616
Houston 1.954
Hong Kong 1.900
Milan 1.745
Seattle 1.404
Cambridge 1.342
Wilmington 1.256
Ann Arbor 1.179
Nyköping 1.010
Council Bluffs 930
Beijing 843
Roxbury 687
Nanjing 670
Lawrence 668
Los Angeles 664
Lauterbourg 610
Rome 604
New York 557
Dallas 486
Boardman 465
Des Moines 409
Santa Clara 400
Princeton 353
Bari 334
São Paulo 283
Ho Chi Minh City 275
Columbus 255
Buffalo 239
Dearborn 222
Helsinki 192
Hanoi 188
Inglewood 179
Figino 176
Nanchang 174
Hebei 169
Shenyang 169
San Diego 167
Brooklyn 164
Abidjan 160
Chicago 139
Jiaxing 138
Turin 136
Munich 130
Washington 121
Tianjin 111
Atlanta 108
London 105
Rio de Janeiro 105
Changsha 104
Dublin 104
Falkenstein 97
Frankfurt am Main 96
Toronto 93
Baghdad 90
Dong Ket 85
Jakarta 85
Phoenix 85
San Francisco 84
Bangkok 83
Brussels 79
Tokyo 77
Naples 76
Bolzano 74
Tashkent 74
Johannesburg 71
Paris 71
Belo Horizonte 70
Warsaw 70
Dhaka 66
Pune 63
Boston 62
Guangzhou 62
Montreal 61
Redwood City 61
Florence 59
Orem 59
San José 58
Grafing 55
Moscow 54
North Bergen 54
Brasília 53
Curitiba 52
Guayaquil 51
Shanghai 50
Istanbul 49
Bologna 48
Miami 47
Stockholm 46
Chennai 45
Denver 45
Medellín 45
Elk Grove Village 44
Mumbai 44
Porto Alegre 44
Totale 49.342
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Nome #
Fermented Foods: Fermented Vegetables and Other Products 3.290
Metabolismo dell’arginina (arginine deiminasi pathway-ADI) nei batteri lattici del lievito naturale 1.029
ASSESSING THE PROTEOLYTIC AND LIPOLYTIC OF SINGLE STRAINS OF MESOPHILIC LACTOBACILLI AS ADJUNCT STARTERS IN MINIATURE CHEESES 785
La biodiversità per la tipizzazione dei prodotti alimentari della Regione Umbria 724
Sourdough fermented breads are more digestible than those started with baker’s yeast alone: An in vivo challenge dissecting distinct gastrointestinal responses 395
Commercial Organic Versus Conventional Whole Rye and Wheat Flours for Making Sourdough Bread: Safety, Nutritional, and Sensory Implications 378
Lactobacillus spp.: general characteristics 358
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 330
Adattamento agli stress ambientali in batteri lattici dell’impasto acido: risposta allo shock osmotico 288
Sourdough fermentation of whole and sprouted lentil flours: In situ formation of dextran and effects on the nutritional, texture and sensory characteristics of white bread 285
Lactic acid bacteria: Lactobacillus spp.: Other species 249
House microbiotas as sources of lactic acid bacteria and yeasts in traditional Italian sourdoughs 248
Autism spectrum disorders and intestinal microbiota 239
Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white bread 236
1,8-bis(Dimethyl-Amino)Naphthalene / 9-Aminoacridine Binary Matrix for Direct Analysis of Intact Gram-positive Bacteria by MALDI –TOF – MS 229
Beta-Glucans Supplementation Associates with Reduction in P-Cresyl Sulfate Levels and Improved Endothelial Vascular Reactivity in Healthy Individuals. 220
Lactic acid fermentation enriches the profile of biogenic compounds and enhances the functional features of common purslane (Portulaca oleracea L.) 219
Drivers for the establishment and composition of the sourdough lactic acid bacteria biota 218
Biochemistry and physiology of sourdough lactic acid bacteria 208
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 208
Salivary and fecal microbiota and metabolome of celiac children under gluten-free diet. 208
Bioprocessing technology to exploit organic palm date (Phoenix dactylifera L. cultivar Siwi) fruit as a functional dietary supplement 207
Sugar Lowering in Fermented Apple-Pear Juice Orchestrates a Promising Metabolic Answer in the Gut Microbiome and Intestinal Integrity 206
Exploitation of grape marc as functional substrate for lactic acid bacteria and bifidobacteria growth and enhanced antioxidant activity 193
Tap water is one of the drivers that establish and assembly the lactic acid bacterium biota during sourdough preparation 193
Mixture of lactic bacteria for the preparation of gluten free baked products 190
Antibacterial activities of peptides from the water-soluble extracts of Italian cheese varieties 189
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 189
Degradation of vicine, convicine and their aglycones during fermentation of faba bean flour. 189
Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pasta 189
Lactic acid bacterium population dynamics in artisan sourdoughs over one year of daily propagations is mainly driven by flour microbiota and nutrients 189
Novel solid-state fermentation of bee-collected pollen emulating the natural fermentation process of bee bread 188
Exploitation of Leuconostoc mesenteroides strains to improve shelf life, rheological, sensory and functional features of prickly pear (Opuntia ficus-indica L.) fruit puree 188
Iranian wheat flours from rural and industrial mills: Exploitation of the chemical and technology features, and selection of autochthonous sourdough starters for making breads 187
Quorum sensing in sourdough Lactobacillus plantarum DC400: induction of plantaricin A (PlnA) under co-cultivation with other lactic acid bacteria and effect of PlnA on bacterial and Caco-2 cells 186
Nuovi ceppi di Lactobacillus, relativo utilizzo per la produzione di prodotti da forno, e relativi metodi per la produzione di prodotti da forno 185
Cloning, expression and characterization of a β-d-xylosidase from Lactobacillus rossiae DSM 15814T 184
Exploitation of the nutritional and functional characteristics of traditional Italian legumes: the potential of sourdough fermentation 184
Antifungal activity of sourdough fermented wheat germ used as an ingredient for bread making 183
How Listeria monocytogenes Shapes Its Proteome in Response to Natural Antimicrobial Compounds 182
Microbial ecology dynamics reveal a succession in the core microbiota involved in the ripening of pasta filata caciocavallo pugliese cheese. 181
Angiotensin I-converting-enzyme-inhibitory and antimicrobial bioactive peptides 180
What Would You Like to Eat, Mr CKD Microbiota? A Mediterranean Diet, please! 180
Use of selected sourdough strains of Lactobacillus for removing gluten and enhancing the nutritional properties of gluten-free bread 180
Interactions between lactic acid bacteria and yeasts in soudoughs 177
Characterization of the Bread Made with Durum Wheat Semolina Rendered Gluten Free by Sourdough Biotechnology in Comparison with Commercial Gluten-Free Products 177
Lactic acid bacterium and yeast microbiotas of sixteen French traditional sourdoughs 176
Causal relationship between microbial ecology dynamics and proteolysis during manufacture and ripening of Protected Designation of Origin (PDO) cheese Canestrato Pugliese 176
A survey of the main technology, biochemical and microbiological features influencing the concentration of biogenic amines of twenty Apulian and Sicilian (Southern Italy) cheeses 175
Added ingredients affect the microbiota and biochemical characteristics of durum wheat type-I sourdough 175
Antifungal activity of Meyerozyma guilliermondii: Identification of active compounds synthesized during dough fermentation and their effect on long-term storage of wheat bread 174
Antifungal activity of Wickerhamomyces anomalus and Lactobacillus plantarum during sourdough fermentation: identification of novel compounds and long-term effect during storage of wheat bread 173
Lactic acid fermentation as a tool to enhance the antioxidant properties of Myrtus communis berries 173
Italian legumes: Effect of sourdough fermentation on lunasin-like polypeptides 173
Accelerated ripening of Caciocavallo Pugliese cheese with attenuated adjuncts of selected non-starter lactobacilli 172
Exploitation of autochthonous Tuscan sourdough yeasts as potential starters 172
Accelerated ripening of Pecorino Umbro Cheese 171
Accelerated ripening of Caciocavallo Pugliese cheese with attenuated adjuncts of selected non-starter lactobacilli. 170
Ancient grains sourdough. Book of Abstracts, 4th International Symposium on Sourdough “from arts to science” 169
Assessment of comparative methods for storing type-I wheat sourdough 169
(2009). Synthesis of γ-aminobutiric acid (GABA) by lactic acid bacteria:from functional foods to cosmetics 169
Lactic acid bacteria fermentation to exploit the nutritional potential of Mediterranean faba bean local biotypes 168
Lactic acid fermentation of smoothies and juices 167
Lactobacillus: Lactobacillus casei 166
Salivary Microbiota Associated with Immunoglobulin A Nephropathy 166
Investigation of the nutritional, functional and technological effects of the sourdough fermentation of sprouted flours 166
Effect of whole-grain barley on the human fecal microbiota and metabolome 165
From raw ewes’ milk to ripened Canestrato cheese: microbial community dynamics through high-throughput sequencing 165
Functional proteomics within the genus Lactobacillus 165
Yogurt-like beverages made of a mixture of cereals, soy and grape must: microbiology, texture, nutritional and sensory properties. 165
The sourdough fermentation is the powerful process to exploit the potential of legumes, pseudo-cereals and milling by-products in baking industry 164
Dynamics of Enterobacteriaceae and lactobacilli in model sourdoughs are driven by pH and concentrations of sucrose and ferulic acid 164
Organic cultivation of Triticum turgidum subsp. durum is reflected in the flour-sourdough fermentation-bread axis 163
Sourdough-type propagation of faba bean flour: Dynamics of microbial consortia and biochemical implications 162
Beneficial Plant Microorganisms Affect the Endophytic Bacterial Communities of Durum Wheat Roots as Detected by Different Molecular Approaches 161
Microbial cell-free extracts affect the biochemical characteristics and sensorial quality of sourdough bread 161
Attività fitasica e b-glucosidasica dei batteri lattici del “lievito naturale” 160
Exploitation of Albanian wheat cultivars: characterization of the flours and lactic acid bacteria microbiota, and selection of starters for sourdough fermentation 159
Selection of lactic acid bacteria isolated from tunisian cereals and exploitation of the use as starters for sourdough fermentation 159
Maize milling by-products: from food wastes to functional ingredients through lactic acid bacteria fermentation 159
Use of fermented quinoa flour for pasta making and evaluation of the technological and nutritional features 159
Proteolysis by sourdough lactic acid bacteria: effects on wheat flour protein fractions and gliadin-peptides involved in human cereal intolerance 158
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 158
Improving the antioxidant properties of quinoa flour through fermentation with selected autochthonous lactic acid bacteria 157
Selected probiotic lactobacilli have the capacity to hydrolyze gluten peptides during simulated gastrointestinal digestion 157
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 156
Influence of artisan bakery- or laboratory-propagated sourdoughs on the diversity of lactic acid bacterium and yeast microbiotas 155
Pros and cons for using non-starter lactic acid bacteria (NSLAB) as secondary/adjunct starters for cheese ripening 155
Long-term fungal inhibition by Pisum sativum flour hydrolysate during storage of wheat flour bread 155
A sourdough bread which is tolerated in Celiac Sprue (CS) 154
Fermentation and proteome profiles of Lactobacillus plantarum strains during growth under food-like conditions 153
Stress physiology of lactic acid bacteria 153
Angiotensin I-converting-enzyme-inhibitory and antimicrobial bioactive peptides 153
Ancient grains sourdough 152
Hydrolysate from a mixture of legume flours with antifungal activity as an ingredient for prolonging the shelf-life of wheat bread 152
Adverse Reactions to Gluten: Exploitation of Sourdough fermentation 151
Microbial cell-free extracts as sources of enzyme activities to be used for enhancement flavor development of ewe milk cheese 151
Selection of amine-oxidizing dairy lactic acid bacteria and identification of the enzyme and gene involved in the decrease of biogenic amines 151
Microbial Ecology Dynamics during Rye and Wheat Sourdough Preparation 150
Spatial distribution of the metabolically active microbiota within Italian PDO ewes' milk cheeses 150
Totale 23.792
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Categoria #
all - tutte 314.958
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 314.958
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20223.261 0 0 0 0 246 256 176 229 292 194 654 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
2025/202624.612 2.740 947 1.599 2.872 2.585 1.732 2.925 723 2.952 1.876 704 2.957
2026/20277.829 979 1.684 2.165 2.753 248 0 0 0 0 0 0 0
Totale 81.406