IRIS
GOBBETTI, MARCO
 Distribuzione geografica
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Continente #
NA - Nord America 7.328
EU - Europa 5.657
AS - Asia 3.886
SA - Sud America 409
Continente sconosciuto - Info sul continente non disponibili 104
AF - Africa 40
OC - Oceania 13
Totale 17.437
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Nazione #
US - Stati Uniti d'America 7.240
CN - Cina 1.694
IE - Irlanda 1.414
UA - Ucraina 1.179
SG - Singapore 971
IT - Italia 817
SE - Svezia 684
RU - Federazione Russa 670
TR - Turchia 443
HK - Hong Kong 341
BR - Brasile 332
FI - Finlandia 242
IN - India 232
FR - Francia 221
GB - Regno Unito 133
DE - Germania 127
VN - Vietnam 69
CA - Canada 47
AR - Argentina 33
ES - Italia 27
IQ - Iraq 25
MX - Messico 25
NL - Olanda 25
BE - Belgio 22
AT - Austria 19
BD - Bangladesh 18
CZ - Repubblica Ceca 17
EC - Ecuador 12
EU - Europa 12
DK - Danimarca 11
JP - Giappone 11
RO - Romania 10
VE - Venezuela 10
DZ - Algeria 8
GR - Grecia 8
IR - Iran 8
PT - Portogallo 8
SA - Arabia Saudita 8
ZA - Sudafrica 8
AU - Australia 7
PK - Pakistan 7
UZ - Uzbekistan 7
CO - Colombia 6
EG - Egitto 6
MA - Marocco 6
NO - Norvegia 6
NZ - Nuova Zelanda 6
IL - Israele 5
JO - Giordania 5
KZ - Kazakistan 5
MY - Malesia 5
NP - Nepal 5
CH - Svizzera 4
ID - Indonesia 4
PY - Paraguay 4
AE - Emirati Arabi Uniti 3
CL - Cile 3
CR - Costa Rica 3
HU - Ungheria 3
KE - Kenya 3
KR - Corea 3
PE - Perù 3
PH - Filippine 3
PL - Polonia 3
UY - Uruguay 3
AO - Angola 2
BO - Bolivia 2
DO - Repubblica Dominicana 2
JM - Giamaica 2
ML - Mali 2
MO - Macao, regione amministrativa speciale della Cina 2
NI - Nicaragua 2
RS - Serbia 2
SK - Slovacchia (Repubblica Slovacca) 2
TH - Thailandia 2
TN - Tunisia 2
TT - Trinidad e Tobago 2
TW - Taiwan 2
AZ - Azerbaigian 1
BG - Bulgaria 1
BN - Brunei Darussalam 1
BY - Bielorussia 1
ET - Etiopia 1
GT - Guatemala 1
GY - Guiana 1
KG - Kirghizistan 1
KY - Cayman, isole 1
LB - Libano 1
LT - Lituania 1
MN - Mongolia 1
NG - Nigeria 1
PA - Panama 1
PS - Palestinian Territory 1
QA - Qatar 1
SN - Senegal 1
SV - El Salvador 1
SY - Repubblica araba siriana 1
VC - Saint Vincent e Grenadine 1
Totale 17.345
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Città #
Dublin 1.410
San Jose 923
Chandler 895
Jacksonville 832
Dearborn 754
Nanjing 492
Hong Kong 340
Nyköping 338
Singapore 334
Ashburn 328
Beijing 212
Nanchang 191
Wilmington 187
Santa Clara 186
San Mateo 177
Council Bluffs 174
Princeton 168
Lauterbourg 143
Columbus 142
Boardman 121
Moscow 115
Shenyang 91
Ann Arbor 87
Dallas 78
Tianjin 77
Helsinki 73
Hebei 69
Kunming 67
Jiaxing 61
Hangzhou 50
Milan 48
Woodbridge 48
Changsha 41
Hilden 39
Los Angeles 38
Des Moines 37
The Dalles 37
Munich 33
Rome 29
Shanghai 28
New York 27
Changchun 26
Ho Chi Minh City 25
Jinan 25
Bari 22
São Paulo 21
Orem 20
Vienna 19
Hanoi 18
Napoli 18
Bolzano 17
Brussels 16
Guangzhou 16
Norwalk 16
Redwood City 14
Stevenage 14
Auburn Hills 13
Brooklyn 13
Zhengzhou 13
London 12
Manchester 12
Ningbo 12
Toronto 12
Washington 11
Baghdad 10
Florence 10
Taizhou 10
Wuhan 10
Bologna 9
Houston 9
Messina 9
Chennai 8
Malmö 8
Phoenix 8
Rio de Janeiro 8
Saint Petersburg 8
Sumperk 8
Ürümqi 8
Augusta 7
Curitiba 7
Da Nang 7
Foggia 7
Genova 7
Guayaquil 7
Hefei 7
Lanzhou 7
Palermo 7
San Francisco 7
Tashkent 7
Tokyo 7
Torino 7
Venezia 7
Brno 6
Chicago 6
Frankfurt am Main 6
Fuzhou 6
La Mancha 6
Madrid 6
Modena 6
Orange 6
Totale 10.174
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Nome #
Produzione di acido citrico da Aspergillus niger in fermentazioni in stato solido di residui ed eccedenze del settore agro-alimentare. 454
Interactions between lactic acid bacteria and yeasts in soudoughs. 253
Ricerca sulle condizioni ottimali per la produzione di acido gluconico da Aspergillus niger su substrati a base di mosto d'uva. 213
Dinamica della popolazione microbica durante la fermentazione per la produzione di kefir. 202
Caratterizzazione dell'attività peptidasica di Pseudomonas fluorescens ATCC 948. 187
Yarrowia lipolytica as potential ripening agent in milk products. 182
Esterolytic and lipolytic activities of mesophilic and thermophilic lactobacilli. 149
Added pentosans in breadmaking: fermentation of derived pentoses by sourdough lactic acid bacteria. 144
Produzione di acido fumarico da Candida hydrocarbofumarica su mosto d’uva. 138
La biodiversità per la tipizzazione dei prodotti alimentari della Regione Umbria. 136
Lactobacillus casei 133
Autolysis of Lactobacillus sanfranciscensis. 129
D-amino acid in dairy products and sour wheat bread. 129
Effetto ipotensivo di peptidi derivati da caseina e proteine di origine vegetale. 129
Le micotossine del latte vaccino e ovino. 127
Impiego di un multistarter per la produzione in continuo di kefir. 127
Direct field sowing of tobacco using seed encapsuled in non conventional substrates. 127
Antimould activity of sourdough lactic acid bacteria: identification of a mixture of organic acids produced by Lactobacillus sanfrancisco CB1. 126
Produzione di etanolo da acqua di vegetazione integrata con melassa. 125
La microflora degli impasti acidi. Localizzazione cellulare e caratterizzazione degli enzimi proteolitici dei batteri lattici. 125
Batteri lattici e lieviti da farine di frumento tenero e farine biologiche. 124
Purification and characterization of novel antifungal compounds from the sourdough Laactobacillus plantarum strain 21B 123
Inhibition of proteolytic enzymes from Pseudomonas fluorescens ATCC 948 and of angiotensin I-converting enzyme by peptides from zein, hordein and gluten hydrolyzates. 122
Batch production of Kefir.Analysis of the relationships among the biological components of the systems. 122
Arabinose fermentation by Lactobacillus plantarum in sourdough added of pentosans and alfa-L-arabinofuranoside: a tool to increase the production of acetic acid. 121
The sourdough microflora. Identification and clustering of lactic acid bacteria and yeasts. 120
Purification and characterization of cystathionine γ-liase from Lactobacillus fermentum DT41. 120
. Batchwise fermentations with Ca- alginate immobilized multistarter cells for kefir production. 119
Aspetti nutrizionali e tecnologici del latte di capra. 118
Influenza delle alterazioni patologiche del latte sul processo di caseificazione. 117
Aspectos microbiologicos en el control de calidad de productos lacteos. 117
Study of the effects of temperature, pH, NaCl and water activity on the proteolytic and lipolytic activities of cheese-related lactic acid bacteria by quadratic response surface methodology. 116
The sourdough microflora. Mierobiological, biochemical and breadmaking characteristics of doughs fermented with freeze-dried mixed starters, freeze-dried wheat sourdough and mixed fresh-cell starters. 115
Microbiology and biochemistry of the Pecorino Umbro cheese during ripening. 115
Antimicrobial activity of sourdough lactic acid bacteria: isolation of a bacteriocin-like inhibitory substance from Lactobacillus sanfrancisco C57. 114
Characterization of lactic acid bacteria isolated from olive phylloplane and table olive brines. 114
Isolation and characterization of an intracellular esterase from Lactobacillus casei subsp. casei IFPL731. 113
Biomass from the grape must by Kluyveromyces fragilis. 113
Microbiologia degli alimenti 113
The sourdough microflora. Characterization of heterofermentative lactic acid bacteria by acidification rates and impedance test. 111
I prodotti lievitati da forno: quotidianità e ricerca. 111
Co-metabolism of citrate and maltose by Lactobacillus brevis subsp. lindneri CB1 citrate-negative strain: effect on growth, end-products and sourdough fermentation. 110
CO2 production in kefir by Torulopsis sphaerica immobilized cells. 110
Disattivazione termica e riattivazione di proteasi e amminopeptidasi di microrganismi psicrotrofici. 109
Production of Angiotensin-I-Converting-Enzyme-Inhibitory peptides in fermented milks started by Lactobacillus delbrueckii subsp. bulgaricus SS1 and Lactococcus lactis subsp. cremoris FT4 109
Utilizzazione di mosto d'uva per la sintesi di acido gluconico da Gluconobacter suboxydans. 109
Microbiology and biochemistry of Taleggio cheese during ripening. 108
Peptides inhibitory to endopeptidase and aminopeptidase from Lactococcus lactis ssp. lactis MG1363, released from β-casein by chymosin, trypsin or chymotrypsin. 106
Proteolysis in milk and the defects it may generate. 106
Partial purification and characterization of intracellular proteinases from Lactococcus lactis subsp. lactis MG1363 106
Yeasts in Dairy. 106
Purification and characterization of two extracellular proteinases from Arthrobacter nicotianae 9458 106
I batteri lattici del lievito naturale: sopravvivenza e risposta a stress acido in Lactobacillus sanfranciscensis. 105
Bioactive peptides in dairy products: synthesis and interaction with proteolytic enzymes. 104
Proteolysis by sourdough lactic acid bacteria: effects on wheat flour protein fractions and gliadin peptides involved in human cereal intolerance 104
Osservazioni sulla tecnologia del pecorino abruzzese. 104
Amino acids racemization in same processed foods. 104
Jerusalem artichoke plant protein extraction technology. Solid state fermentation of the fibrous by-products by selected fungi. 104
Studio di interazioni tra microrganismi in formaggio grana con difetto. 103
Esterase and lipase activities of Lactobacillus sanfranciscensis. 103
The sourdough microflora. Evolution of carbohydrates during the sourdough fermentation. 103
Purification and characterization of a cell surface¬associated esterase from Lactobacillus fermentum DT 41. 103
Tendenze attuali nella produzione e trasformazione del latte ovino. 103
Angiotensin I-converting-enzyme-inhibitory and antimicrobial peptides from Lactobacillus helveticus PR4 proteinase-hydrolyzed caseins of milk from six species 103
The sourdough microflora: study of the interactions between lactic acid bacteria and yeasts. 103
Carbon dioxide synthesis by immobilized yeast cells in kefir production. 103
Volatile compound and organic acid production by mixed wheat sourdough starters: influence of fermentation parameters and dynamic during baking. 103
The sourdough microflora. Cellular localization and characterization of proteolytic enzymes in lactic acid bacteria. 102
Fumaric acid production by Rhizopus arrhizus in solid state fermentation of lyophilised orange peels. 102
Microbiology and biochemistry of Gorgonzola cheese during ripening. 102
Accelerated ripening of Pecorino umbro cheese. 102
Congelamento del latte di pecora e di capra: evoluzione dei parametri fondamentali. 102
La microflora degli impasti acidi. Identificazione, studio delle interazioni tra batteri lattici e lieviti e prospettive genetiche. 102
Acid and cold temperature stress response in Lactobacillus sanfranciscensis 102
The sourdough microflora. Characterization of hetero- and homo-fermentative lactic acid bacteria, yeasts and their interactions on the basis of the volatile compounds produced. 101
Purification and characterization of a dipeptidase from Pseudomonas fluorescens ATCC 948. 101
Sourdough bread made from wheat and nontoxic flours and started with selected lactobacilli is tolerated in celiac sprue patients 101
Modelling of the activity of selected starters during sourdough fermentation. 101
Milk prefermentation in fresh cheese manufacture. I. Study ofimmobilized lactic acid bacteria cells. 100
The sourdough microflora. Interactions between lactic acid bacteria and yeasts: metabolism of amino acids. 100
Il latte per l'impiego tecnologico. 100
Arginine catabolism by sourdough lactic acid bacteria: purification and characterization of the Arginine Deiminase (ADI) pathway enzymes from Lactobacillus sanfranciscensis CB1 99
Selezione e miglioramento dei microrganismi dei prodotti lievitati da forno e loro rapporti associativi. 99
Secondary microflora in Pecorino Romano cheese. 99
Enzymatic evolution during ripening of Taleggio cheese related to the surface microflora. 99
Combined effect of sourdough lactic acid bacteria and additives on bread firmness and staling. 98
Peptidolytic, esterolytic and amino acid catabolic of selected bacterial strains from the surface of smear cheese 98
Comparisons amongst different unconventional supports for the immobilization of Rhizopus arrhizus cells to produce fumaric acid on grape must. 98
The sourdough microflora. Dynamics of the soluble carbohydrates of wheat flour during lactic acid bacteria and yeasts fermentation. 98
Boissons lactiques a base vegetable. 98
The sourdough microflora. Genetic approach for the improvement of sourdough microflora: Lactobacillus brevis subsp. lindneri CB1. 98
Gluconic acid production in batch fermentations from concentrated rectified grape must by Gluconobacter oxydans associated with Aspergillus niger. 97
Microbiological and chemical control of some dry sausages (salami) produced in the Umbria region (Italy). 97
Sourdough lactic acid bacteria and enzyme effect on bread firmness and staling. 97
Tobacco plant protein extraction technology. Solid state fermentation of the fibrous by-products be selected fungi. 97
Purification and characterization of an extracellular proline iminopeptidase from Arthrobacter nicotianae 9458. 96
Lactobacillus reuteri DSM20016: purification and characterization of a cystathionine g-lyase and use as adjunct starter in cheesemaking. 96
Sourdough fermentation in presence of wheat flour integrations with soluble carbohydrates. 96
The sourdough microorganisms: lactic acid bacteria and yeast. 96
Inibizione di attività endo- ed amino-peptidasica da peptidi generati nel corso dei processi di caseificazione e di produzione di lievitati da forno. 96
Totale 11.800
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Categoria #
all - tutte 79.392
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 79.392
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022669 0 0 12 19 96 25 38 94 84 41 85 175
2022/20233.679 251 21 113 293 309 421 15 242 1.820 28 73 93
2023/2024444 128 26 37 28 62 75 10 36 0 3 5 34
2024/20251.995 93 12 79 100 37 472 33 211 580 98 115 165
2025/20262.838 144 138 251 356 96 180 654 324 347 189 45 114
2026/2027463 41 391 31 0 0 0 0 0 0 0 0 0
Totale 17.437