IRIS
GOBBETTI, Marco
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
NA - Nord America 36.887
EU - Europa 16.923
AS - Asia 14.989
SA - Sud America 3.889
AF - Africa 731
OC - Oceania 77
Continente sconosciuto - Info sul continente non disponibili 19
AN - Antartide 1
Totale 73.516
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 36.357
SG - Singapore 6.016
IT - Italia 5.420
CN - Cina 3.585
BR - Brasile 3.059
RU - Federazione Russa 2.477
FR - Francia 2.345
HK - Hong Kong 1.908
SE - Svezia 1.487
DE - Germania 1.408
UA - Ucraina 1.377
FI - Finlandia 857
VN - Vietnam 834
GB - Regno Unito 688
IN - India 512
BD - Bangladesh 346
AR - Argentina 275
ID - Indonesia 239
CA - Canada 218
TR - Turchia 218
IQ - Iraq 201
ZA - Sudafrica 175
MX - Messico 171
CI - Costa d'Avorio 160
CO - Colombia 128
EC - Ecuador 125
PK - Pakistan 117
VE - Venezuela 115
IE - Irlanda 113
NL - Olanda 106
BE - Belgio 100
ES - Italia 100
JP - Giappone 99
SA - Arabia Saudita 98
PL - Polonia 92
TH - Thailandia 90
UZ - Uzbekistan 88
PH - Filippine 83
MA - Marocco 79
AU - Australia 61
MY - Malesia 60
CL - Cile 56
KH - Cambogia 56
TN - Tunisia 56
EG - Egitto 55
IR - Iran 55
DZ - Algeria 46
KR - Corea 45
TW - Taiwan 45
KE - Kenya 43
PY - Paraguay 42
PE - Perù 38
RO - Romania 37
AE - Emirati Arabi Uniti 36
LT - Lituania 36
AT - Austria 35
JO - Giordania 35
IL - Israele 32
JM - Giamaica 31
UY - Uruguay 30
SC - Seychelles 29
CR - Costa Rica 28
CZ - Repubblica Ceca 28
ET - Etiopia 28
NP - Nepal 28
OM - Oman 27
LB - Libano 24
AZ - Azerbaigian 22
PT - Portogallo 22
HU - Ungheria 19
BO - Bolivia 17
CH - Svizzera 17
EU - Europa 17
HN - Honduras 17
KZ - Kazakistan 17
MD - Moldavia 17
RS - Serbia 16
AL - Albania 15
DK - Danimarca 15
BG - Bulgaria 14
NI - Nicaragua 14
NZ - Nuova Zelanda 14
NG - Nigeria 12
SN - Senegal 12
BY - Bielorussia 11
DO - Repubblica Dominicana 11
GR - Grecia 11
HR - Croazia 11
PA - Panama 9
AO - Angola 8
BH - Bahrain 8
EE - Estonia 8
GT - Guatemala 8
KG - Kirghizistan 8
KW - Kuwait 8
PS - Palestinian Territory 8
MU - Mauritius 7
GE - Georgia 6
LV - Lettonia 6
SI - Slovenia 6
Totale 73.399
Salva come PNG Salva come JPEG
Città #
Fairfield 3.403
Jacksonville 3.182
Singapore 3.038
Woodbridge 2.920
Ashburn 2.877
Chandler 2.848
Houston 1.945
Hong Kong 1.891
San Jose 1.791
Milan 1.713
Seattle 1.395
Cambridge 1.341
Wilmington 1.252
Ann Arbor 1.179
Nyköping 1.010
Beijing 833
Roxbury 687
Nanjing 670
Lawrence 668
Lauterbourg 610
Los Angeles 593
Rome 568
New York 468
Boardman 456
Dallas 440
Des Moines 409
Princeton 352
Bari 332
Santa Clara 273
Ho Chi Minh City 268
São Paulo 248
Buffalo 230
Dearborn 222
Helsinki 192
Hanoi 181
Inglewood 179
Nanchang 174
Hebei 169
Shenyang 169
Figino 167
Abidjan 160
San Diego 158
Brooklyn 139
Jiaxing 138
Munich 128
Turin 126
Columbus 122
Chicago 114
Council Bluffs 111
Tianjin 111
Rio de Janeiro 105
Changsha 104
Dublin 103
London 102
Falkenstein 97
Baghdad 90
Frankfurt am Main 90
Dong Ket 85
Jakarta 85
Washington 81
Bangkok 80
Brussels 77
Tokyo 77
Tashkent 74
Paris 71
Johannesburg 70
Warsaw 70
Belo Horizonte 69
Atlanta 66
Dhaka 65
Naples 64
Pune 63
Bolzano 62
Guangzhou 62
Redwood City 61
Boston 58
San Francisco 58
Toronto 56
Grafing 55
Orem 55
Moscow 54
Curitiba 52
Florence 51
Brasília 50
Shanghai 48
Istanbul 47
Guayaquil 46
Stockholm 46
Chennai 45
Montreal 45
Bologna 44
Elk Grove Village 44
Medellín 44
Mumbai 44
Porto Alegre 44
Salvador 43
Amsterdam 41
Nairobi 40
Phoenix 40
Auburn Hills 39
Totale 45.812
Salva come PNG Salva come JPEG
Nome #
Fermented Foods: Fermented Vegetables and Other Products 3.166
Metabolismo dell’arginina (arginine deiminasi pathway-ADI) nei batteri lattici del lievito naturale 1.003
ASSESSING THE PROTEOLYTIC AND LIPOLYTIC OF SINGLE STRAINS OF MESOPHILIC LACTOBACILLI AS ADJUNCT STARTERS IN MINIATURE CHEESES 774
La biodiversità per la tipizzazione dei prodotti alimentari della Regione Umbria 716
Lactobacillus spp.: general characteristics 336
Sourdough fermented breads are more digestible than those started with baker’s yeast alone: An in vivo challenge dissecting distinct gastrointestinal responses 280
Adattamento agli stress ambientali in batteri lattici dell’impasto acido: risposta allo shock osmotico 275
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 252
House microbiotas as sources of lactic acid bacteria and yeasts in traditional Italian sourdoughs 234
Lactic acid bacteria: Lactobacillus spp.: Other species 232
Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white bread 224
Autism spectrum disorders and intestinal microbiota 223
1,8-bis(Dimethyl-Amino)Naphthalene / 9-Aminoacridine Binary Matrix for Direct Analysis of Intact Gram-positive Bacteria by MALDI –TOF – MS 217
Beta-Glucans Supplementation Associates with Reduction in P-Cresyl Sulfate Levels and Improved Endothelial Vascular Reactivity in Healthy Individuals. 208
Biochemistry and physiology of sourdough lactic acid bacteria 200
Bioprocessing technology to exploit organic palm date (Phoenix dactylifera L. cultivar Siwi) fruit as a functional dietary supplement 197
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 196
Salivary and fecal microbiota and metabolome of celiac children under gluten-free diet. 196
Drivers for the establishment and composition of the sourdough lactic acid bacteria biota 194
Mixture of lactic bacteria for the preparation of gluten free baked products 182
Tap water is one of the drivers that establish and assembly the lactic acid bacterium biota during sourdough preparation 182
Antibacterial activities of peptides from the water-soluble extracts of Italian cheese varieties 180
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 179
Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pasta 179
Exploitation of Leuconostoc mesenteroides strains to improve shelf life, rheological, sensory and functional features of prickly pear (Opuntia ficus-indica L.) fruit puree 179
Nuovi ceppi di Lactobacillus, relativo utilizzo per la produzione di prodotti da forno, e relativi metodi per la produzione di prodotti da forno 178
Exploitation of grape marc as functional substrate for lactic acid bacteria and bifidobacteria growth and enhanced antioxidant activity 178
Commercial Organic Versus Conventional Whole Rye and Wheat Flours for Making Sourdough Bread: Safety, Nutritional, and Sensory Implications 177
Iranian wheat flours from rural and industrial mills: Exploitation of the chemical and technology features, and selection of autochthonous sourdough starters for making breads 176
Microbial ecology dynamics reveal a succession in the core microbiota involved in the ripening of pasta filata caciocavallo pugliese cheese. 176
Degradation of vicine, convicine and their aglycones during fermentation of faba bean flour. 176
Antifungal activity of sourdough fermented wheat germ used as an ingredient for bread making 172
Exploitation of the nutritional and functional characteristics of traditional Italian legumes: the potential of sourdough fermentation 172
How Listeria monocytogenes Shapes Its Proteome in Response to Natural Antimicrobial Compounds 172
Lactic acid bacterium population dynamics in artisan sourdoughs over one year of daily propagations is mainly driven by flour microbiota and nutrients 171
Use of selected sourdough strains of Lactobacillus for removing gluten and enhancing the nutritional properties of gluten-free bread 171
What Would You Like to Eat, Mr CKD Microbiota? A Mediterranean Diet, please! 170
Cloning, expression and characterization of a β-d-xylosidase from Lactobacillus rossiae DSM 15814T 168
Angiotensin I-converting-enzyme-inhibitory and antimicrobial bioactive peptides 167
Characterization of the Bread Made with Durum Wheat Semolina Rendered Gluten Free by Sourdough Biotechnology in Comparison with Commercial Gluten-Free Products 167
Accelerated ripening of Caciocavallo Pugliese cheese with attenuated adjuncts of selected non-starter lactobacilli 164
Interactions between lactic acid bacteria and yeasts in soudoughs 164
Lactic acid bacterium and yeast microbiotas of sixteen French traditional sourdoughs 164
Causal relationship between microbial ecology dynamics and proteolysis during manufacture and ripening of Protected Designation of Origin (PDO) cheese Canestrato Pugliese 163
Novel solid-state fermentation of bee-collected pollen emulating the natural fermentation process of bee bread 163
Accelerated ripening of Pecorino Umbro Cheese 162
Lactic acid fermentation as a tool to enhance the antioxidant properties of Myrtus communis berries 162
Lactic acid fermentation of smoothies and juices 162
Effect of whole-grain barley on the human fecal microbiota and metabolome 161
Investigation of the nutritional, functional and technological effects of the sourdough fermentation of sprouted flours 161
Assessment of comparative methods for storing type-I wheat sourdough 160
Italian legumes: Effect of sourdough fermentation on lunasin-like polypeptides 160
Exploitation of autochthonous Tuscan sourdough yeasts as potential starters 160
Lactobacillus: Lactobacillus casei 159
Accelerated ripening of Caciocavallo Pugliese cheese with attenuated adjuncts of selected non-starter lactobacilli. 158
A survey of the main technology, biochemical and microbiological features influencing the concentration of biogenic amines of twenty Apulian and Sicilian (Southern Italy) cheeses 158
Added ingredients affect the microbiota and biochemical characteristics of durum wheat type-I sourdough 158
Salivary Microbiota Associated with Immunoglobulin A Nephropathy 158
Dynamics of Enterobacteriaceae and lactobacilli in model sourdoughs are driven by pH and concentrations of sucrose and ferulic acid 158
Sugar Lowering in Fermented Apple-Pear Juice Orchestrates a Promising Metabolic Answer in the Gut Microbiome and Intestinal Integrity 157
Antifungal activity of Meyerozyma guilliermondii: Identification of active compounds synthesized during dough fermentation and their effect on long-term storage of wheat bread 156
Sourdough-type propagation of faba bean flour: Dynamics of microbial consortia and biochemical implications 156
The sourdough fermentation is the powerful process to exploit the potential of legumes, pseudo-cereals and milling by-products in baking industry 156
Lactic acid fermentation enriches the profile of biogenic compounds and enhances the functional features of common purslane (Portulaca oleracea L.) 155
Functional proteomics within the genus Lactobacillus 155
Yogurt-like beverages made of a mixture of cereals, soy and grape must: microbiology, texture, nutritional and sensory properties. 155
Lactic acid bacteria fermentation to exploit the nutritional potential of Mediterranean faba bean local biotypes 155
Organic cultivation of Triticum turgidum subsp. durum is reflected in the flour-sourdough fermentation-bread axis 154
Antifungal activity of Wickerhamomyces anomalus and Lactobacillus plantarum during sourdough fermentation: identification of novel compounds and long-term effect during storage of wheat bread 153
Beneficial Plant Microorganisms Affect the Endophytic Bacterial Communities of Durum Wheat Roots as Detected by Different Molecular Approaches 153
Exploitation of Albanian wheat cultivars: characterization of the flours and lactic acid bacteria microbiota, and selection of starters for sourdough fermentation 152
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 152
Microbial cell-free extracts affect the biochemical characteristics and sensorial quality of sourdough bread 150
From raw ewes’ milk to ripened Canestrato cheese: microbial community dynamics through high-throughput sequencing 149
Use of fermented quinoa flour for pasta making and evaluation of the technological and nutritional features 149
Fermentation and proteome profiles of Lactobacillus plantarum strains during growth under food-like conditions 148
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 147
Microbial Ecology Dynamics during Rye and Wheat Sourdough Preparation 146
Angiotensin I-converting-enzyme-inhibitory and antimicrobial bioactive peptides 146
Influence of artisan bakery- or laboratory-propagated sourdoughs on the diversity of lactic acid bacterium and yeast microbiotas 145
Long-term fungal inhibition by Pisum sativum flour hydrolysate during storage of wheat flour bread 145
Selection of lactic acid bacteria isolated from tunisian cereals and exploitation of the use as starters for sourdough fermentation 145
Selected probiotic lactobacilli have the capacity to hydrolyze gluten peptides during simulated gastrointestinal digestion 145
Third International Symposium on Sourdough: From tradition to innovation 144
Improving the antioxidant properties of quinoa flour through fermentation with selected autochthonous lactic acid bacteria 144
Maize milling by-products: from food wastes to functional ingredients through lactic acid bacteria fermentation 144
Proteolysis by sourdough lactic acid bacteria: effects on wheat flour protein fractions and gliadin-peptides involved in human cereal intolerance 143
Microbial cell-free extracts as sources of enzyme activities to be used for enhancement flavor development of ewe milk cheese 143
Pros and cons for using non-starter lactic acid bacteria (NSLAB) as secondary/adjunct starters for cheese ripening 141
Selection of amine-oxidizing dairy lactic acid bacteria and identification of the enzyme and gene involved in the decrease of biogenic amines 141
Effects of the peptide pheromone Plantaricin A and cocultivation with Lactobacillus sanfranciscensis DPPMA174 on the exoproteome and the adhesion capacity of Lactobacillus plantarum DC400. 140
Lactic acid fermentation drives the optimal volatile flavor-aroma profile of pomegranate juice 140
Degradazione del glutine mediante l’utilizzo di batteri lattici e proteasi fungine: nuove prospettive per la celiachia. II Congresso nazionale 138
Attività fitasica e b-glucosidasica dei batteri lattici del “lievito naturale” 138
Spatial distribution of the metabolically active microbiota within Italian PDO ewes' milk cheeses 138
null 138
Effect of lactose on gut microbiota and metabolome of infants with cow's milk allergy 137
Manufacture and characterization of pasta made with wheat flour rendered gluten-free using fungal proteases and selected sourdough lactic acid bacteria 137
Taxonomic structure of the yeasts and lactic acid bacteria microbiota of pineapple (Ananas comosus L. Merr.) and use of autochthonous starters for minimally processing 137
A sourdough bread which is tolerated in Celiac Sprue (CS) 137
Totale 21.854
Salva come PNG Salva come JPEG
Categoria #
all - tutte 288.181
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 288.181
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
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
2025/202624.612 2.740 947 1.599 2.872 2.585 1.732 2.925 723 2.952 1.876 704 2.957
2026/2027726 726 0 0 0 0 0 0 0 0 0 0 0
Totale 74.303