IRIS
VERNI, MICHELA
 Distribuzione geografica
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Continente #
NA - Nord America 966
AS - Asia 141
EU - Europa 135
OC - Oceania 1
Totale 1.243
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Nazione #
US - Stati Uniti d'America 966
CN - Cina 90
SE - Svezia 61
IT - Italia 43
SG - Singapore 38
GB - Regno Unito 7
IN - India 7
DE - Germania 6
FI - Finlandia 5
FR - Francia 5
VN - Vietnam 5
RU - Federazione Russa 4
AU - Australia 1
CZ - Repubblica Ceca 1
ES - Italia 1
LI - Liechtenstein 1
MY - Malesia 1
UA - Ucraina 1
Totale 1.243
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Città #
Fairfield 168
Chandler 119
Woodbridge 95
Ashburn 82
Seattle 80
Houston 66
Cambridge 62
Nyköping 59
Wilmington 56
Ann Arbor 44
Beijing 38
Singapore 28
Roxbury 17
Lawrence 14
Inglewood 13
Nanjing 13
Rome 12
Des Moines 8
New York 8
San Diego 8
Jacksonville 7
Pune 7
Los Angeles 6
Bari 5
Dong Ket 5
Nanchang 4
Boardman 3
Brooklyn 3
Cerignola 3
Jiaxing 3
Lemgo 3
London 3
Moscow 3
Princeton 3
Shanghai 3
Shenyang 3
Changsha 2
Gioia Del Colle 2
Guangzhou 2
Hebei 2
Padova 2
Tianjin 2
Berlin 1
Brescia 1
Catania 1
Chiswick 1
Edinburgh 1
Fucecchio 1
Haikou 1
Hangzhou 1
Hanover 1
Helsinki 1
Indiana 1
Jinan 1
Kuala Lumpur 1
Miami 1
Mission Beach 1
Ningbo 1
Olomouc 1
Phoenix 1
San Bartolome de la Torre 1
Sannicandro di Bari 1
Santa Clara 1
Schaan 1
Treviso 1
Triggiano 1
Verona 1
Wuhan 1
Yekaterinburg 1
Yellow Springs 1
Totale 1.094
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Nome #
Characterization of indigenous Pediococcus pentosaceus, Leuconostoc kimchii, Weissella cibaria and Weissella confusa for faba bean bioprocessing 159
Sourdough-type propagation of faba bean flour: Dynamics of microbial consortia and biochemical implications 102
Use of fermented quinoa flour for pasta making and evaluation of the technological and nutritional features 96
Lactic acid bacteria fermentation to exploit the nutritional potential of Mediterranean faba bean local biotypes 90
Impact of Enzymatic and Microbial Bioprocessing on Protein Modification and Nutritional Properties of Wheat Bran 86
Hydrolysate from a mixture of legume flours with antifungal activity as an ingredient for prolonging the shelf-life of wheat bread 86
Fermentation biotechnology applied to cereal industry by-products: Nutritional and functional insights 86
Exploring the microbiota of faba bean: Functional characterization of lactic acid bacteria 86
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 79
Improvement of the protein quality of wheat bread through faba bean sourdough addition 72
The Use of Faba Bean Flour to Improve the Nutritional and Functional Features of Cereal-Based Foods: Perspectives and Future Strategies 66
How fermentation affects the antioxidant properties of cereals and legumes 49
Pane arricchito con lievito naturale di canapa: la tradizione incontra l’innovazione 41
Impact of enzymatic and microbial bioprocessing on antioxidant properties of hemp (Cannabis sativa L.) 41
Fava: vantaggi della fermentazione e della fortificazione di prodotti a base di frumento 39
Reuse of Wasted Bread as Soil Amendment: Bioprocessing, Effects on Alkaline Soil and Escarole (Cichorium endivia) Production 38
Impiego di batteri lattici e fava nel miglioramento delle caratteristiche nutrizionali e funzionali di prodotti a base di frumento 34
Potential of native and bioprocessed brewers' spent grains as organic soil amendments 20
Exploitation of wasted bread as substrate for polyhydroxyalkanoates production through the use of Haloferax mediterranei and seawater 12
Design of a Plant-Based Yogurt-Like Product Fortified with Hemp Flour: Formulation and Characterization 10
Bioprocessing to Preserve and Improve Microalgae Nutritional and Functional Potential: Novel Insight and Perspectives 8
Combined use of Trametes versicolor extract and sourdough fermentation to extend the microbiological shelf-life of baked goods 7
Comparison of Milk Kefirs Obtained from Cow’s, Ewe’s and Goat’s Milk: Antioxidant Role of Microbial-Derived Exopolysaccharides 5
Up-Cycling Grape Pomace through Sourdough Fermentation: Characterization of Phenolic Compounds, Antioxidant Activity, and Anti-Inflammatory Potential 4
Use of Selected Lactic Acid Bacteria and Carob Flour for the Production of a High-Fibre and “Clean Label” Plant-Based Yogurt-like Product 4
Totale 1.320
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Categoria #
all - tutte 6.835
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 6.835
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020211 0 0 0 0 26 19 20 31 28 28 52 7
2020/2021263 25 83 12 29 20 3 24 11 8 18 18 12
2021/2022136 16 5 4 4 0 10 12 11 6 7 19 42
2022/2023244 32 46 19 23 22 28 3 30 28 2 9 2
2023/2024105 6 21 3 6 9 17 3 9 1 12 6 12
2024/202577 29 6 24 11 7 0 0 0 0 0 0 0
Totale 1.320