IRIS
GOBBETTI, Marco
 Distribuzione geografica
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Continente #
NA - Nord America 32.378
AS - Asia 12.208
EU - Europa 11.029
SA - Sud America 3.160
AF - Africa 484
OC - Oceania 71
Continente sconosciuto - Info sul continente non disponibili 17
AN - Antartide 1
Totale 59.348
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Nazione #
US - Stati Uniti d'America 32.057
SG - Singapore 5.031
CN - Cina 3.241
BR - Brasile 2.734
IT - Italia 2.426
HK - Hong Kong 1.803
SE - Svezia 1.483
UA - Ucraina 1.363
FR - Francia 1.291
DE - Germania 1.259
RU - Federazione Russa 1.117
FI - Finlandia 748
GB - Regno Unito 634
VN - Vietnam 625
IN - India 273
ID - Indonesia 170
CI - Costa d'Avorio 157
AR - Argentina 156
BD - Bangladesh 151
CA - Canada 148
TR - Turchia 139
MX - Messico 123
ZA - Sudafrica 123
IE - Irlanda 105
IQ - Iraq 104
BE - Belgio 96
ES - Italia 86
NL - Olanda 80
PL - Polonia 75
TH - Thailandia 72
EC - Ecuador 66
JP - Giappone 66
AU - Australia 55
IR - Iran 52
CO - Colombia 49
KH - Cambogia 48
UZ - Uzbekistan 48
VE - Venezuela 47
SA - Arabia Saudita 46
MA - Marocco 41
KR - Corea 40
PK - Pakistan 39
TW - Taiwan 38
PH - Filippine 36
AT - Austria 34
EG - Egitto 31
PY - Paraguay 31
AE - Emirati Arabi Uniti 29
LT - Lituania 28
SC - Seychelles 27
CZ - Repubblica Ceca 26
RO - Romania 26
CL - Cile 25
UY - Uruguay 24
DZ - Algeria 23
KE - Kenya 23
TN - Tunisia 23
JO - Giordania 22
MY - Malesia 21
PE - Perù 21
IL - Israele 20
EU - Europa 17
AZ - Azerbaigian 16
NP - Nepal 16
LB - Libano 14
MD - Moldavia 14
NZ - Nuova Zelanda 14
PT - Portogallo 14
RS - Serbia 14
DK - Danimarca 13
HU - Ungheria 12
CH - Svizzera 10
ET - Etiopia 10
HN - Honduras 10
HR - Croazia 10
JM - Giamaica 10
KZ - Kazakistan 10
OM - Oman 10
GR - Grecia 9
AL - Albania 8
NG - Nigeria 8
BG - Bulgaria 7
EE - Estonia 7
BY - Bielorussia 6
CR - Costa Rica 6
DO - Repubblica Dominicana 6
SN - Senegal 6
BH - Bahrain 5
BO - Bolivia 5
LU - Lussemburgo 5
NI - Nicaragua 5
MU - Mauritius 4
SK - Slovacchia (Repubblica Slovacca) 4
AM - Armenia 3
AO - Angola 3
BA - Bosnia-Erzegovina 3
KW - Kuwait 3
LV - Lettonia 3
MC - Monaco 3
PA - Panama 3
Totale 59.301
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Città #
Fairfield 3.403
Jacksonville 3.177
Woodbridge 2.919
Chandler 2.848
Ashburn 2.437
Singapore 2.356
Houston 1.922
Hong Kong 1.794
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 443
Boardman 435
Des Moines 407
Dallas 395
New York 367
Princeton 352
Bari 317
Dearborn 221
São Paulo 217
Santa Clara 208
Ho Chi Minh City 202
Buffalo 194
Inglewood 179
Nanchang 173
Hebei 169
Shenyang 168
Abidjan 157
San Diego 150
Jiaxing 137
Hanoi 134
Milan 127
Munich 127
Brooklyn 126
Rome 117
Tianjin 108
Changsha 104
London 99
Dublin 97
Chicago 91
Rio de Janeiro 90
Dong Ket 85
Helsinki 83
Washington 78
Brussels 77
Jakarta 74
Bangkok 65
Belo Horizonte 65
Council Bluffs 63
Guangzhou 61
Redwood City 61
Paris 59
Pune 59
Warsaw 57
Grafing 55
Bolzano 53
Johannesburg 51
San Francisco 51
Moscow 50
Boston 49
Frankfurt am Main 49
Tokyo 47
Dhaka 45
Atlanta 44
Brasília 43
Stockholm 43
Baghdad 41
Porto Alegre 41
Shanghai 40
Tashkent 40
Toronto 40
Auburn Hills 39
Curitiba 38
Salvador 38
Naples 35
Kunming 33
Ankara 32
Elk Grove Village 32
Hefei 32
Montreal 32
Campinas 31
Chennai 31
Istanbul 31
Jinan 31
The Dalles 31
Turin 30
Wuhan 30
Falls Church 29
Guarulhos 29
Secaucus 29
Tappahannock 29
Zhengzhou 29
Columbus 28
Denver 28
Totale 38.348
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Nome #
Fermented Foods: Fermented Vegetables and Other Products 2.290
Metabolismo dell’arginina (arginine deiminasi pathway-ADI) nei batteri lattici del lievito naturale 961
Lactobacillus spp.: general characteristics 305
Adattamento agli stress ambientali in batteri lattici dell’impasto acido: risposta allo shock osmotico 248
Autism spectrum disorders and intestinal microbiota 194
Lactic acid bacteria: Lactobacillus spp.: Other species 191
1,8-bis(Dimethyl-Amino)Naphthalene / 9-Aminoacridine Binary Matrix for Direct Analysis of Intact Gram-positive Bacteria by MALDI –TOF – MS 188
Salivary and fecal microbiota and metabolome of celiac children under gluten-free diet. 181
Beta-Glucans Supplementation Associates with Reduction in P-Cresyl Sulfate Levels and Improved Endothelial Vascular Reactivity in Healthy Individuals. 174
Biochemistry and physiology of sourdough lactic acid bacteria 173
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 171
Bioprocessing technology to exploit organic palm date (Phoenix dactylifera L. cultivar Siwi) fruit as a functional dietary supplement 169
Microbial ecology dynamics reveal a succession in the core microbiota involved in the ripening of pasta filata caciocavallo pugliese cheese. 163
House microbiotas as sources of lactic acid bacteria and yeasts in traditional Italian sourdoughs 162
Sourdough fermented breads are more digestible than those started with baker’s yeast alone: An in vivo challenge dissecting distinct gastrointestinal responses 161
Antibacterial activities of peptides from the water-soluble extracts of Italian cheese varieties 159
Exploitation of grape marc as functional substrate for lactic acid bacteria and bifidobacteria growth and enhanced antioxidant activity 157
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
Degradation of vicine, convicine and their aglycones during fermentation of faba bean flour. 156
Exploitation of Leuconostoc mesenteroides strains to improve shelf life, rheological, sensory and functional features of prickly pear (Opuntia ficus-indica L.) fruit puree 155
Antifungal activity of sourdough fermented wheat germ used as an ingredient for bread making 150
Tap water is one of the drivers that establish and assembly the lactic acid bacterium biota during sourdough preparation 150
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
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 149
Mixture of lactic bacteria for the preparation of gluten free baked products 149
Lactic acid bacterium and yeast microbiotas of sixteen French traditional sourdoughs 147
Causal relationship between microbial ecology dynamics and proteolysis during manufacture and ripening of Protected Designation of Origin (PDO) cheese Canestrato Pugliese 146
Lactobacillus: Lactobacillus casei 144
Effect of whole-grain barley on the human fecal microbiota and metabolome 144
Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pasta 144
Accelerated ripening of Caciocavallo Pugliese cheese with attenuated adjuncts of selected non-starter lactobacilli 143
Accelerated ripening of Pecorino Umbro Cheese 143
Exploitation of Albanian wheat cultivars: characterization of the flours and lactic acid bacteria microbiota, and selection of starters for sourdough fermentation 143
Characterization of the Bread Made with Durum Wheat Semolina Rendered Gluten Free by Sourdough Biotechnology in Comparison with Commercial Gluten-Free Products 143
Nuovi ceppi di Lactobacillus, relativo utilizzo per la produzione di prodotti da forno, e relativi metodi per la produzione di prodotti da forno 142
Lactic acid fermentation as a tool to enhance the antioxidant properties of Myrtus communis berries 142
A survey of the main technology, biochemical and microbiological features influencing the concentration of biogenic amines of twenty Apulian and Sicilian (Southern Italy) cheeses 141
Exploitation of the nutritional and functional characteristics of traditional Italian legumes: the potential of sourdough fermentation 141
Investigation of the nutritional, functional and technological effects of the sourdough fermentation of sprouted flours 140
What Would You Like to Eat, Mr CKD Microbiota? A Mediterranean Diet, please! 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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Functional proteomics within the genus Lactobacillus 138
Italian legumes: Effect of sourdough fermentation on lunasin-like polypeptides 138
Accelerated ripening of Caciocavallo Pugliese cheese with attenuated adjuncts of selected non-starter lactobacilli. 137
Assessment of comparative methods for storing type-I wheat sourdough 137
Salivary Microbiota Associated with Immunoglobulin A Nephropathy 137
Angiotensin I-converting-enzyme-inhibitory and antimicrobial bioactive peptides 136
Interactions between lactic acid bacteria and yeasts in soudoughs 136
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
Microbial cell-free extracts affect the biochemical characteristics and sensorial quality of sourdough bread 135
Third International Symposium on Sourdough: From tradition to innovation 134
Dynamics of Enterobacteriaceae and lactobacilli in model sourdoughs are driven by pH and concentrations of sucrose and ferulic acid 134
Antifungal activity of Meyerozyma guilliermondii: Identification of active compounds synthesized during dough fermentation and their effect on long-term storage of wheat bread 132
Cloning, expression and characterization of a β-d-xylosidase from Lactobacillus rossiae DSM 15814T 132
Novel solid-state fermentation of bee-collected pollen emulating the natural fermentation process of bee bread 132
Antifungal activity of Wickerhamomyces anomalus and Lactobacillus plantarum during sourdough fermentation: identification of novel compounds and long-term effect during storage of wheat bread 131
Organic cultivation of Triticum turgidum subsp. durum is reflected in the flour-sourdough fermentation-bread axis 131
Lactic acid bacteria fermentation to exploit the nutritional potential of Mediterranean faba bean local biotypes 131
Fermentation and proteome profiles of Lactobacillus plantarum strains during growth under food-like conditions 130
Microbial cell-free extracts as sources of enzyme activities to be used for enhancement flavor development of ewe milk cheese 130
Added ingredients affect the microbiota and biochemical characteristics of durum wheat type-I sourdough 130
Lactic acid fermentation of smoothies and juices 130
Use of fermented quinoa flour for pasta making and evaluation of the technological and nutritional features 130
Influence of artisan bakery- or laboratory-propagated sourdoughs on the diversity of lactic acid bacterium and yeast microbiotas 129
Long-term fungal inhibition by Pisum sativum flour hydrolysate during storage of wheat flour bread 129
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 129
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 129
Lactic acid bacterium population dynamics in artisan sourdoughs over one year of daily propagations is mainly driven by flour microbiota and nutrients 129
Microbial Ecology Dynamics during Rye and Wheat Sourdough Preparation 128
Exploitation of autochthonous Tuscan sourdough yeasts as potential starters 128
From raw ewes’ milk to ripened Canestrato cheese: microbial community dynamics through high-throughput sequencing 126
Lactic acid fermentation enriches the profile of biogenic compounds and enhances the functional features of common purslane (Portulaca oleracea L.) 126
Degradazione del glutine con batteri lattici e proteasi fungine: nuove prospettive per la patologia celiaca 125
The sourdough fermentation is the powerful process to exploit the potential of legumes, pseudo-cereals and milling by-products in baking industry 125
Beneficial Plant Microorganisms Affect the Endophytic Bacterial Communities of Durum Wheat Roots as Detected by Different Molecular Approaches 125
Angiotensin I-converting-enzyme-inhibitory and antimicrobial bioactive peptides 125
Lactobacillus plantarum 124
Attività fitasica e b-glucosidasica dei batteri lattici del “lievito naturale” 124
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
Wheat endophytic lactobacilli drive the microbial and biochemical features of sourdoughs 122
Lactic acid fermentation drives the optimal volatile flavor-aroma profile of pomegranate juice 122
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
Degradazione del glutine mediante l’utilizzo di batteri lattici e proteasi fungine: nuove prospettive per la celiachia. II Congresso nazionale 120
Bioactive peptides in dairy products 120
Manufacture and characterization of pasta made with wheat flour rendered gluten-free using fungal proteases and selected sourdough lactic acid bacteria 119
Sugar Lowering in Fermented Apple-Pear Juice Orchestrates a Promising Metabolic Answer in the Gut Microbiome and Intestinal Integrity 118
Utilization of african grains for sourdough bread making 118
Adverse Reactions to Gluten: Exploitation of Sourdough fermentation 118
Use of fermented milling by-products as functional ingredient to develop a low-glycaemic index bread 118
Pros and cons for using non-starter lactic acid bacteria (NSLAB) as secondary/adjunct starters for cheese ripening 117
Sourdough authentication: Quantitative PCR to detect the lactic acid bacterial microbiota in breads 117
Selection of amine-oxidizing dairy lactic acid bacteria and identification of the enzyme and gene involved in the decrease of biogenic amines 117
Effects of the peptide pheromone Plantaricin A and cocultivation with Lactobacillus sanfranciscensis DPPMA174 on the exoproteome and the adhesion capacity of Lactobacillus plantarum DC400. 117
Totale 17.099
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Categoria #
all - tutte 247.072
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 247.072
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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
2025/202611.167 2.743 949 1.599 2.875 2.589 412 0 0 0 0 0 0
Totale 60.132