IRIS
GOBBETTI, MARCO
 Distribuzione geografica
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Continente #
NA - Nord America 5.202
EU - Europa 4.719
AS - Asia 2.362
SA - Sud America 32
Continente sconosciuto - Info sul continente non disponibili 12
OC - Oceania 12
AF - Africa 6
Totale 12.345
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Nazione #
US - Stati Uniti d'America 5.161
CN - Cina 1.546
IE - Irlanda 1.414
UA - Ucraina 1.173
IT - Italia 772
SE - Svezia 681
TR - Turchia 436
FI - Finlandia 241
IN - India 202
SG - Singapore 146
GB - Regno Unito 102
DE - Germania 89
FR - Francia 76
CA - Canada 29
ES - Italia 24
BE - Belgio 21
RU - Federazione Russa 21
AT - Austria 19
BR - Brasile 19
CZ - Repubblica Ceca 17
NL - Olanda 15
EU - Europa 12
DK - Danimarca 11
MX - Messico 10
RO - Romania 10
GR - Grecia 8
IR - Iran 7
AU - Australia 6
DZ - Algeria 6
NO - Norvegia 6
NZ - Nuova Zelanda 6
PT - Portogallo 6
CH - Svizzera 4
AR - Argentina 3
EC - Ecuador 3
HU - Ungheria 3
ID - Indonesia 3
JP - Giappone 3
KR - Corea 3
PL - Polonia 3
CL - Cile 2
IL - Israele 2
MO - Macao, regione amministrativa speciale della Cina 2
MY - Malesia 2
PE - Perù 2
PY - Paraguay 2
SK - Slovacchia (Repubblica Slovacca) 2
TW - Taiwan 2
VN - Vietnam 2
AZ - Azerbaigian 1
BY - Bielorussia 1
CR - Costa Rica 1
HK - Hong Kong 1
KZ - Kazakistan 1
PA - Panama 1
SA - Arabia Saudita 1
SY - Repubblica araba siriana 1
TH - Thailandia 1
VE - Venezuela 1
Totale 12.345
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Città #
Dublin 1.410
Chandler 894
Jacksonville 831
Dearborn 754
Nanjing 492
Nyköping 338
Nanchang 191
Wilmington 187
San Mateo 177
Princeton 167
Beijing 152
Boardman 120
Ashburn 110
Shenyang 91
Singapore 91
Ann Arbor 87
Tianjin 77
Helsinki 73
Hebei 69
Kunming 67
Jiaxing 61
Hangzhou 50
Woodbridge 48
Changsha 41
Milan 41
Hilden 39
Des Moines 37
Rome 27
Shanghai 26
Changchun 25
Jinan 25
Bari 22
Vienna 19
Los Angeles 18
Napoli 18
New York 16
Norwalk 16
Bolzano 15
Brussels 15
Guangzhou 15
Redwood City 14
Stevenage 14
Auburn Hills 13
Zhengzhou 13
Ningbo 12
Washington 11
Munich 10
Taizhou 10
Wuhan 10
Florence 9
Messina 9
Toronto 9
Houston 8
Malmö 8
Saint Petersburg 8
Sumperk 8
Ürümqi 8
Bologna 7
Foggia 7
Genova 7
Hefei 7
Lanzhou 7
Palermo 7
Torino 7
Venezia 7
Augusta 6
Brno 6
Fuzhou 6
La Mancha 6
Modena 6
Orange 6
Perugia 6
Castel Maggiore 5
Codogno 5
Hanover 5
Madrid 5
Portici 5
São Carlos 5
Busto Arsizio 4
Centro 4
Duncan 4
Ghent 4
Hialeah 4
Naples 4
Nürnberg 4
Oslo 4
Rui'an 4
Saint Albert 4
Salerno 4
San Michele All'adige 4
Seattle 4
Spin 4
Trapani 4
Verona 4
Amiens 3
Anzola Dell'emilia 3
Ascoli Piceno 3
Athens 3
Auckland 3
Barcelona 3
Totale 7.336
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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. 409
Interactions between lactic acid bacteria and yeasts in soudoughs. 222
Ricerca sulle condizioni ottimali per la produzione di acido gluconico da Aspergillus niger su substrati a base di mosto d'uva. 179
Dinamica della popolazione microbica durante la fermentazione per la produzione di kefir. 165
Caratterizzazione dell'attività peptidasica di Pseudomonas fluorescens ATCC 948. 149
Yarrowia lipolytica as potential ripening agent in milk products. 145
Esterolytic and lipolytic activities of mesophilic and thermophilic lactobacilli. 128
Produzione di acido fumarico da Candida hydrocarbofumarica su mosto d’uva. 115
Added pentosans in breadmaking: fermentation of derived pentoses by sourdough lactic acid bacteria. 108
La biodiversità per la tipizzazione dei prodotti alimentari della Regione Umbria. 103
Impiego di un multistarter per la produzione in continuo di kefir. 102
Effetto ipotensivo di peptidi derivati da caseina e proteine di origine vegetale. 102
Le micotossine del latte vaccino e ovino. 101
Produzione di etanolo da acqua di vegetazione integrata con melassa. 97
La microflora degli impasti acidi. Localizzazione cellulare e caratterizzazione degli enzimi proteolitici dei batteri lattici. 96
Direct field sowing of tobacco using seed encapsuled in non conventional substrates. 95
D-amino acid in dairy products and sour wheat bread. 94
Inhibition of proteolytic enzymes from Pseudomonas fluorescens ATCC 948 and of angiotensin I-converting enzyme by peptides from zein, hordein and gluten hydrolyzates. 91
Autolysis of Lactobacillus sanfranciscensis. 89
The sourdough microflora. Identification and clustering of lactic acid bacteria and yeasts. 88
Purification and characterization of novel antifungal compounds from the sourdough Laactobacillus plantarum strain 21B 87
Microbiology and biochemistry of the Pecorino Umbro cheese during ripening. 87
Purification and characterization of cystathionine γ-liase from Lactobacillus fermentum DT41. 86
Utilizzazione di mosto d'uva per la sintesi di acido gluconico da Gluconobacter suboxydans. 86
Isolation and characterization of an intracellular esterase from Lactobacillus casei subsp. casei IFPL731. 85
The sourdough microflora. Characterization of heterofermentative lactic acid bacteria by acidification rates and impedance test. 84
Influenza delle alterazioni patologiche del latte sul processo di caseificazione. 84
Arabinose fermentation by Lactobacillus plantarum in sourdough added of pentosans and alfa-L-arabinofuranoside: a tool to increase the production of acetic acid. 83
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. 82
Disattivazione termica e riattivazione di proteasi e amminopeptidasi di microrganismi psicrotrofici. 81
I prodotti lievitati da forno: quotidianità e ricerca. 81
CO2 production in kefir by Torulopsis sphaerica immobilized cells. 81
Microbiologia degli alimenti 81
Proteolysis in milk and the defects it may generate. 80
Lactobacillus casei 80
Co-metabolism of citrate and maltose by Lactobacillus brevis subsp. lindneri CB1 citrate-negative strain: effect on growth, end-products and sourdough fermentation. 79
Characterization of lactic acid bacteria isolated from olive phylloplane and table olive brines. 79
Batch production of Kefir.Analysis of the relationships among the biological components of the systems. 79
Aspetti nutrizionali e tecnologici del latte di capra. 79
Production of Angiotensin-I-Converting-Enzyme-Inhibitory peptides in fermented milks started by Lactobacillus delbrueckii subsp. bulgaricus SS1 and Lactococcus lactis subsp. cremoris FT4 78
Yeasts in Dairy. 78
The sourdough microflora. Characterization of hetero- and homo-fermentative lactic acid bacteria, yeasts and their interactions on the basis of the volatile compounds produced. 77
I batteri lattici del lievito naturale: sopravvivenza e risposta a stress acido in Lactobacillus sanfranciscensis. 77
Studio di interazioni tra microrganismi in formaggio grana con difetto. 76
. Batchwise fermentations with Ca- alginate immobilized multistarter cells for kefir production. 76
Selezione e miglioramento dei microrganismi dei prodotti lievitati da forno e loro rapporti associativi. 76
Carbon dioxide synthesis by immobilized yeast cells in kefir production. 76
Secondary microflora in Pecorino Romano cheese. 75
La microflora degli impasti acidi. Identificazione, studio delle interazioni tra batteri lattici e lieviti e prospettive genetiche. 75
Purification and characterization of two extracellular proteinases from Arthrobacter nicotianae 9458 75
Milk prefermentation in fresh cheese manufacture. I. Study ofimmobilized lactic acid bacteria cells. 74
Batteri lattici e lieviti da farine di frumento tenero e farine biologiche. 74
Partial purification and characterization of intracellular proteinases from Lactococcus lactis subsp. lactis MG1363 74
Peptides inhibitory to endopeptidase and aminopeptidase from Lactococcus lactis ssp. lactis MG1363, released from β-casein by chymosin, trypsin or chymotrypsin. 73
Purification and characterization of a dipeptidase from Pseudomonas fluorescens ATCC 948. 73
Esterase and lipase activities of Lactobacillus sanfranciscensis. 73
The sourdough microflora. Evolution of carbohydrates during the sourdough fermentation. 73
Aspectos microbiologicos en el control de calidad de productos lacteos. 73
Microbiology and biochemistry of Taleggio cheese during ripening. 73
Osservazioni sulla tecnologia del pecorino abruzzese. 72
Jerusalem artichoke plant protein extraction technology. Solid state fermentation of the fibrous by-products by selected fungi. 72
Maltose- fructose co-fermentation by Lactobacillus brevis subsp. lindneri CB1 fructose-negative strain. 71
Biomass from the grape must by Kluyveromyces fragilis. 71
Il latte per l'impiego tecnologico. 71
Enzymatic evolution during ripening of Taleggio cheese related to the surface microflora. 71
Proteolysis by sourdough lactic acid bacteria: effects on wheat flour protein fractions and gliadin peptides involved in human cereal intolerance 70
Use of the fibrous by-products of plant protein extraction technology to produce biomass and silage. 70
The sourdough microflora: study of the interactions between lactic acid bacteria and yeasts. 70
Inibizione di attività endo- ed amino-peptidasica da peptidi generati nel corso dei processi di caseificazione e di produzione di lievitati da forno. 70
Sourdough lactic acid bacteria and enzyme effect on bread firmness and staling. 70
The sourdough microflora. Genetic approach for the improvement of sourdough microflora: Lactobacillus brevis subsp. lindneri CB1. 70
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. 69
The sourdough microflora. Cellular localization and characterization of proteolytic enzymes in lactic acid bacteria. 69
Purification and characterization of a lipase from Lactobacillus plantarum 2739. 69
Antimicrobial activity of sourdough lactic acid bacteria: isolation of a bacteriocin-like inhibitory substance from Lactobacillus sanfrancisco C57. 69
Microbiology and biochemistry of Gorgonzola cheese during ripening. 69
Tendenze attuali nella produzione e trasformazione del latte ovino. 69
Congelamento del latte di pecora e di capra: evoluzione dei parametri fondamentali. 69
Peptides from cheeses inhibitory to intracellular endo- and exo-peptidases acitivty of starters: different sensitivity of lactic acid bacteria and Propionibacterium. 69
The sourdough microflora. Dynamics of the soluble carbohydrates of wheat flour during lactic acid bacteria and yeasts fermentation. 69
Modellazione matematica degli effetti del pH, temperatura, NaCl ed aw sulle attività proteolitiche e lipolitiche di batteri lattici responsabili della maturazione dei formaggi. 69
Lactobacillus reuteri DSM20016: purification and characterization of a cystathionine g-lyase and use as adjunct starter in cheesemaking. 68
Latent bioactive peptides in milk proteins: proteolytic and significance in dairy processing 68
Sourdough fermentation in presence of wheat flour integrations with soluble carbohydrates. 68
The sourdough microorganisms: lactic acid bacteria and yeast. 68
Utilizzazione di biocatalizzatori immobilizzati in alcune tecnologie innovative. 67
Comparisons amongst different unconventional supports for the immobilization of Rhizopus arrhizus cells to produce fumaric acid on grape must. 67
Gluconic acid production in batch fermentations from concentrated rectified grape must by Gluconobacter oxydans associated with Aspergillus niger. 67
Modelling of the activity of selected starters during sourdough fermentation. 67
Trasformation of Lactobacillus brevis subsp. lindneri with the plasmid pGKV210 by electroporation. 67
Purification and characterization of an extracellular proline iminopeptidase from Arthrobacter nicotianae 9458. 66
Bioactive peptides in dairy products: synthesis and interaction with proteolytic enzymes. 66
Milk prefermentation in fresh cheese manufacture. Il. Study of the effect of a continuous process on the quality and storage of the product. 66
Combined effect of sourdough lactic acid bacteria and additives on bread firmness and staling. 66
Utilization of grape must and concentrated rectified grape must to produce gluconic acid by Aspergillus niger in batch fermentations. 66
Sourdough bread made from wheat and nontoxic flours and started with selected lactobacilli is tolerated in celiac sprue patients 66
Purification and characterization of a cell surface¬associated esterase from Lactobacillus fermentum DT 41. 66
Microbiological and chemical control of some dry sausages (salami) produced in the Umbria region (Italy). 66
Lactobacillus sanfrancisco a key lactic acid bacterium: a review. 66
Extra-Hard cheeses 66
Totale 8.546
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Categoria #
all - tutte 51.040
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 51.040
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20201.698 0 0 0 0 337 415 399 36 204 42 225 40
2020/20211.469 196 21 192 20 199 173 196 17 193 218 38 6
2021/2022865 191 5 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
2024/2025296 93 12 79 100 12 0 0 0 0 0 0 0
Totale 12.437