IRIS
GOBBETTI, MARCO
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
NA - Nord America 6.787
EU - Europa 5.640
AS - Asia 3.864
SA - Sud America 408
AF - Africa 40
OC - Oceania 13
Continente sconosciuto - Info sul continente non disponibili 12
Totale 16.764
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 6.711
CN - Cina 1.685
IE - Irlanda 1.414
UA - Ucraina 1.179
SG - Singapore 963
IT - Italia 807
SE - Svezia 684
RU - Federazione Russa 670
TR - Turchia 443
HK - Hong Kong 337
BR - Brasile 331
FI - Finlandia 242
IN - India 232
FR - Francia 221
GB - Regno Unito 132
DE - Germania 127
VN - Vietnam 68
CA - Canada 41
AR - Argentina 33
ES - Italia 25
IQ - Iraq 25
MX - Messico 25
BE - Belgio 22
NL - Olanda 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
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
ML - Mali 2
MO - Macao, regione amministrativa speciale della Cina 2
NI - Nicaragua 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
CR - Costa Rica 1
ET - Etiopia 1
GY - Guiana 1
JM - Giamaica 1
KG - Kirghizistan 1
LB - Libano 1
LT - Lituania 1
MN - Mongolia 1
NG - Nigeria 1
PA - Panama 1
PS - Palestinian Territory 1
QA - Qatar 1
RS - Serbia 1
SN - Senegal 1
SV - El Salvador 1
SY - Repubblica araba siriana 1
Totale 16.764
Salva come PNG Salva come JPEG
Città #
Dublin 1.410
Chandler 894
Jacksonville 832
San Jose 798
Dearborn 754
Nanjing 492
Nyköping 338
Hong Kong 336
Singapore 326
Ashburn 322
Beijing 208
Nanchang 191
Wilmington 187
Santa Clara 179
San Mateo 177
Princeton 167
Lauterbourg 143
Boardman 121
Moscow 115
Shenyang 91
Ann Arbor 87
Tianjin 77
Dallas 75
Helsinki 73
Hebei 69
Kunming 67
Jiaxing 61
Hangzhou 50
Woodbridge 48
Milan 47
Changsha 41
Hilden 39
Des Moines 37
Los Angeles 37
The Dalles 37
Munich 33
Rome 28
New York 27
Shanghai 27
Changchun 26
Jinan 25
Ho Chi Minh City 24
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
Zhengzhou 13
Brooklyn 12
London 12
Manchester 12
Ningbo 12
Toronto 11
Washington 11
Baghdad 10
Florence 10
Taizhou 10
Wuhan 10
Bologna 9
Houston 9
Messina 9
Chennai 8
Malmö 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
Frankfurt am Main 6
Fuzhou 6
La Mancha 6
Modena 6
Orange 6
Perugia 6
Porto Alegre 6
Amman 5
Amsterdam 5
Belo Horizonte 5
Totale 9.699
Salva come PNG Salva come JPEG
Nome #
Produzione di acido citrico da Aspergillus niger in fermentazioni in stato solido di residui ed eccedenze del settore agro-alimentare. 450
Interactions between lactic acid bacteria and yeasts in soudoughs. 249
Ricerca sulle condizioni ottimali per la produzione di acido gluconico da Aspergillus niger su substrati a base di mosto d'uva. 210
Dinamica della popolazione microbica durante la fermentazione per la produzione di kefir. 198
Caratterizzazione dell'attività peptidasica di Pseudomonas fluorescens ATCC 948. 182
Yarrowia lipolytica as potential ripening agent in milk products. 176
Esterolytic and lipolytic activities of mesophilic and thermophilic lactobacilli. 146
Added pentosans in breadmaking: fermentation of derived pentoses by sourdough lactic acid bacteria. 140
Produzione di acido fumarico da Candida hydrocarbofumarica su mosto d’uva. 135
La biodiversità per la tipizzazione dei prodotti alimentari della Regione Umbria. 132
Lactobacillus casei 129
Autolysis of Lactobacillus sanfranciscensis. 126
D-amino acid in dairy products and sour wheat bread. 125
Effetto ipotensivo di peptidi derivati da caseina e proteine di origine vegetale. 125
Impiego di un multistarter per la produzione in continuo di kefir. 124
Le micotossine del latte vaccino e ovino. 123
Direct field sowing of tobacco using seed encapsuled in non conventional substrates. 123
La microflora degli impasti acidi. Localizzazione cellulare e caratterizzazione degli enzimi proteolitici dei batteri lattici. 122
Produzione di etanolo da acqua di vegetazione integrata con melassa. 121
Batteri lattici e lieviti da farine di frumento tenero e farine biologiche. 120
Inhibition of proteolytic enzymes from Pseudomonas fluorescens ATCC 948 and of angiotensin I-converting enzyme by peptides from zein, hordein and gluten hydrolyzates. 120
Antimould activity of sourdough lactic acid bacteria: identification of a mixture of organic acids produced by Lactobacillus sanfrancisco CB1. 120
Batch production of Kefir.Analysis of the relationships among the biological components of the systems. 118
Purification and characterization of cystathionine γ-liase from Lactobacillus fermentum DT41. 117
Purification and characterization of novel antifungal compounds from the sourdough Laactobacillus plantarum strain 21B 116
Arabinose fermentation by Lactobacillus plantarum in sourdough added of pentosans and alfa-L-arabinofuranoside: a tool to increase the production of acetic acid. 116
The sourdough microflora. Identification and clustering of lactic acid bacteria and yeasts. 115
. Batchwise fermentations with Ca- alginate immobilized multistarter cells for kefir production. 114
Influenza delle alterazioni patologiche del latte sul processo di caseificazione. 114
Aspetti nutrizionali e tecnologici del latte di capra. 114
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. 113
Aspectos microbiologicos en el control de calidad de productos lacteos. 113
Microbiology and biochemistry of the Pecorino Umbro cheese during ripening. 112
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. 110
Antimicrobial activity of sourdough lactic acid bacteria: isolation of a bacteriocin-like inhibitory substance from Lactobacillus sanfrancisco C57. 110
Characterization of lactic acid bacteria isolated from olive phylloplane and table olive brines. 110
Isolation and characterization of an intracellular esterase from Lactobacillus casei subsp. casei IFPL731. 109
Microbiologia degli alimenti 109
I prodotti lievitati da forno: quotidianità e ricerca. 108
The sourdough microflora. Characterization of heterofermentative lactic acid bacteria by acidification rates and impedance test. 107
Biomass from the grape must by Kluyveromyces fragilis. 107
CO2 production in kefir by Torulopsis sphaerica immobilized cells. 107
Co-metabolism of citrate and maltose by Lactobacillus brevis subsp. lindneri CB1 citrate-negative strain: effect on growth, end-products and sourdough fermentation. 106
Utilizzazione di mosto d'uva per la sintesi di acido gluconico da Gluconobacter suboxydans. 106
Disattivazione termica e riattivazione di proteasi e amminopeptidasi di microrganismi psicrotrofici. 105
Production of Angiotensin-I-Converting-Enzyme-Inhibitory peptides in fermented milks started by Lactobacillus delbrueckii subsp. bulgaricus SS1 and Lactococcus lactis subsp. cremoris FT4 105
Microbiology and biochemistry of Taleggio cheese during ripening. 105
Proteolysis in milk and the defects it may generate. 103
Partial purification and characterization of intracellular proteinases from Lactococcus lactis subsp. lactis MG1363 103
Osservazioni sulla tecnologia del pecorino abruzzese. 102
Yeasts in Dairy. 102
Purification and characterization of two extracellular proteinases from Arthrobacter nicotianae 9458 102
Carbon dioxide synthesis by immobilized yeast cells in kefir production. 101
I batteri lattici del lievito naturale: sopravvivenza e risposta a stress acido in Lactobacillus sanfranciscensis. 101
Esterase and lipase activities of Lactobacillus sanfranciscensis. 100
Proteolysis by sourdough lactic acid bacteria: effects on wheat flour protein fractions and gliadin peptides involved in human cereal intolerance 100
Purification and characterization of a cell surface¬associated esterase from Lactobacillus fermentum DT 41. 100
Tendenze attuali nella produzione e trasformazione del latte ovino. 100
Amino acids racemization in same processed foods. 100
Jerusalem artichoke plant protein extraction technology. Solid state fermentation of the fibrous by-products by selected fungi. 100
Volatile compound and organic acid production by mixed wheat sourdough starters: influence of fermentation parameters and dynamic during baking. 100
Peptides inhibitory to endopeptidase and aminopeptidase from Lactococcus lactis ssp. lactis MG1363, released from β-casein by chymosin, trypsin or chymotrypsin. 99
Studio di interazioni tra microrganismi in formaggio grana con difetto. 99
Bioactive peptides in dairy products: synthesis and interaction with proteolytic enzymes. 99
The sourdough microflora. Evolution of carbohydrates during the sourdough fermentation. 99
Congelamento del latte di pecora e di capra: evoluzione dei parametri fondamentali. 99
The sourdough microflora. Characterization of hetero- and homo-fermentative lactic acid bacteria, yeasts and their interactions on the basis of the volatile compounds produced. 98
Sourdough bread made from wheat and nontoxic flours and started with selected lactobacilli is tolerated in celiac sprue patients 98
Accelerated ripening of Pecorino umbro cheese. 98
La microflora degli impasti acidi. Identificazione, studio delle interazioni tra batteri lattici e lieviti e prospettive genetiche. 98
Acid and cold temperature stress response in Lactobacillus sanfranciscensis 98
The sourdough microflora. Cellular localization and characterization of proteolytic enzymes in lactic acid bacteria. 97
Purification and characterization of a dipeptidase from Pseudomonas fluorescens ATCC 948. 97
Milk prefermentation in fresh cheese manufacture. I. Study ofimmobilized lactic acid bacteria cells. 97
Fumaric acid production by Rhizopus arrhizus in solid state fermentation of lyophilised orange peels. 97
Angiotensin I-converting-enzyme-inhibitory and antimicrobial peptides from Lactobacillus helveticus PR4 proteinase-hydrolyzed caseins of milk from six species 97
The sourdough microflora: study of the interactions between lactic acid bacteria and yeasts. 97
The sourdough microflora. Interactions between lactic acid bacteria and yeasts: metabolism of amino acids. 96
Modelling of the activity of selected starters during sourdough fermentation. 96
Selezione e miglioramento dei microrganismi dei prodotti lievitati da forno e loro rapporti associativi. 96
Il latte per l'impiego tecnologico. 96
Secondary microflora in Pecorino Romano cheese. 96
Enzymatic evolution during ripening of Taleggio cheese related to the surface microflora. 96
Combined effect of sourdough lactic acid bacteria and additives on bread firmness and staling. 95
Peptidolytic, esterolytic and amino acid catabolic of selected bacterial strains from the surface of smear cheese 95
Arginine catabolism by sourdough lactic acid bacteria: purification and characterization of the Arginine Deiminase (ADI) pathway enzymes from Lactobacillus sanfranciscensis CB1 95
Comparisons amongst different unconventional supports for the immobilization of Rhizopus arrhizus cells to produce fumaric acid on grape must. 95
Microbiology and biochemistry of Gorgonzola cheese during ripening. 95
The sourdough microflora. Genetic approach for the improvement of sourdough microflora: Lactobacillus brevis subsp. lindneri CB1. 95
Microbiological and chemical control of some dry sausages (salami) produced in the Umbria region (Italy). 94
The sourdough microflora. Dynamics of the soluble carbohydrates of wheat flour during lactic acid bacteria and yeasts fermentation. 94
Boissons lactiques a base vegetable. 94
Sourdough lactic acid bacteria and enzyme effect on bread firmness and staling. 94
Tobacco plant protein extraction technology. Solid state fermentation of the fibrous by-products be selected fungi. 93
Purification and characterization of an extracellular proline iminopeptidase from Arthrobacter nicotianae 9458. 92
Lactobacillus reuteri DSM20016: purification and characterization of a cystathionine g-lyase and use as adjunct starter in cheesemaking. 92
Gluconic acid production in batch fermentations from concentrated rectified grape must by Gluconobacter oxydans associated with Aspergillus niger. 92
Sourdough fermentation in presence of wheat flour integrations with soluble carbohydrates. 92
Identificazione della microflora del formaggio Pecorino prodotto nella regione Umbria. 92
Use of the fibrous by-products of plant protein extraction technology to produce biomass and silage. 92
Totale 11.410
Salva come PNG Salva come JPEG
Categoria #
all - tutte 74.418
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 74.418
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/202144 0 0 0 0 0 0 0 0 0 0 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
2024/20251.995 93 12 79 100 37 472 33 211 580 98 115 165
2025/20262.720 144 138 251 356 96 180 654 324 347 189 41 0
Totale 16.856