IRIS
VERNI, MICHELA
 Distribuzione geografica
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Continente #
NA - Nord America 1.043
EU - Europa 147
AS - Asia 93
OC - Oceania 1
Totale 1.284
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Nazione #
US - Stati Uniti d'America 1.043
CN - Cina 75
SE - Svezia 71
IT - Italia 46
FR - Francia 8
GB - Regno Unito 8
IN - India 8
DE - Germania 5
FI - Finlandia 5
VN - Vietnam 5
SG - Singapore 3
AU - Australia 1
CZ - Repubblica Ceca 1
ES - Italia 1
KH - Cambogia 1
LI - Liechtenstein 1
TR - Turchia 1
UA - Ucraina 1
Totale 1.284
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Città #
Fairfield 181
Chandler 137
Woodbridge 101
Ashburn 90
Seattle 84
Nyköping 69
Houston 68
Cambridge 65
Wilmington 58
Ann Arbor 45
Beijing 38
Roxbury 19
Lawrence 17
Inglewood 16
Nanjing 13
Rome 12
Des Moines 9
San Diego 9
New York 8
Pune 8
Jacksonville 7
Bari 5
Dong Ket 5
Boardman 4
Cerignola 4
Nanchang 4
Princeton 4
Brooklyn 3
Lemgo 3
London 3
Los Angeles 3
Paris 3
Shenyang 3
Changsha 2
Edinburgh 2
Gioia Del Colle 2
Hebei 2
Jiaxing 2
Tianjin 2
Brescia 1
Catania 1
Chiswick 1
Fucecchio 1
Fuzhou 1
Guangzhou 1
Haikou 1
Hangzhou 1
Hanover 1
Helsinki 1
Indiana 1
Jinan 1
Miami 1
Milan 1
Mission Beach 1
Ningbo 1
Olomouc 1
Phnom Penh 1
Phoenix 1
San Bartolome de la Torre 1
Sannicandro di Bari 1
Schaan 1
Shanghai 1
Treviso 1
Triggiano 1
Verona 1
Yellow Springs 1
Totale 1.137
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Nome #
Characterization of indigenous Pediococcus pentosaceus, Leuconostoc kimchii, Weissella cibaria and Weissella confusa for faba bean bioprocessing 155
Sourdough-type propagation of faba bean flour: Dynamics of microbial consortia and biochemical implications 99
Use of fermented quinoa flour for pasta making and evaluation of the technological and nutritional features 94
Lactic acid bacteria fermentation to exploit the nutritional potential of Mediterranean faba bean local biotypes 85
Impact of Enzymatic and Microbial Bioprocessing on Protein Modification and Nutritional Properties of Wheat Bran 84
Hydrolysate from a mixture of legume flours with antifungal activity as an ingredient for prolonging the shelf-life of wheat bread 83
Exploring the microbiota of faba bean: Functional characterization of lactic acid bacteria 82
Fermentation biotechnology applied to cereal industry by-products: Nutritional and functional insights 80
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 77
Improvement of the protein quality of wheat bread through faba bean sourdough addition 71
The Use of Faba Bean Flour to Improve the Nutritional and Functional Features of Cereal-Based Foods: Perspectives and Future Strategies 63
Wasted Bread as Substrate for the Cultivation of Starters for the Food Industry 56
Bioprocessing of Brewers’ Spent Grain Enhances Its Antioxidant Activity: Characterization of Phenolic Compounds and Bioactive Peptides 48
How fermentation affects the antioxidant properties of cereals and legumes 47
Reuse of Wasted Bread as Soil Amendment: Bioprocessing, Effects on Alkaline Soil and Escarole (Cichorium endivia) Production 37
Fava: vantaggi della fermentazione e della fortificazione di prodotti a base di frumento 36
Pane arricchito con lievito naturale di canapa: la tradizione incontra l’innovazione 36
Impact of enzymatic and microbial bioprocessing on antioxidant properties of hemp (Cannabis sativa L.) 35
Impiego di batteri lattici e fava nel miglioramento delle caratteristiche nutrizionali e funzionali di prodotti a base di frumento 31
Lactic Acid Bacteria Fermentation and Endopeptidase Treatment Improve the Functional and Nutritional Features of Arthrospira platensis. 21
Potential of native and bioprocessed brewers' spent grains as organic soil amendments 16
Exploitation of wasted bread as substrate for polyhydroxyalkanoates production through the use of Haloferax mediterranei and seawater 9
Design of a Plant-Based Yogurt-Like Product Fortified with Hemp Flour: Formulation and Characterization 6
Bioprocessing to Preserve and Improve Microalgae Nutritional and Functional Potential: Novel Insight and Perspectives 5
Up-Cycling Grape Pomace through Sourdough Fermentation: Characterization of Phenolic Compounds, Antioxidant Activity, and Anti-Inflammatory Potential 3
Use of Selected Lactic Acid Bacteria and Carob Flour for the Production of a High-Fibre and “Clean Label” Plant-Based Yogurt-like Product 3
Comparison of Milk Kefirs Obtained from Cow’s, Ewe’s and Goat’s Milk: Antioxidant Role of Microbial-Derived Exopolysaccharides 3
Combined use of Trametes versicolor extract and sourdough fermentation to extend the microbiological shelf-life of baked goods 3
Fermentation as Strategy for Improving Nutritional, Functional, Technological, and Sensory Properties of Legumes 1
Totale 1.369
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Categoria #
all - tutte 6.637
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 6.637
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020328 45 15 13 36 26 19 20 31 28 32 54 9
2020/2021304 25 88 28 33 21 4 28 13 10 20 20 14
2021/2022154 16 5 4 4 0 12 12 12 9 8 23 49
2022/2023287 39 54 24 27 23 32 6 34 30 2 11 5
2023/2024121 7 24 4 7 10 19 4 9 1 13 6 17
Totale 1.369