IRIS
GOBBETTI, MARCO
 Distribuzione geografica
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Continente #
NA - Nord America 6.928
EU - Europa 5.652
AS - Asia 3.865
SA - Sud America 409
Continente sconosciuto - Info sul continente non disponibili 104
AF - Africa 40
OC - Oceania 13
Totale 17.011
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Nazione #
US - Stati Uniti d'America 6.848
CN - Cina 1.685
IE - Irlanda 1.414
UA - Ucraina 1.179
SG - Singapore 963
IT - Italia 814
SE - Svezia 684
RU - Federazione Russa 670
TR - Turchia 443
HK - Hong Kong 337
BR - Brasile 332
FI - Finlandia 242
IN - India 232
FR - Francia 221
GB - Regno Unito 132
DE - Germania 127
VN - Vietnam 69
CA - Canada 42
AR - Argentina 33
ES - Italia 27
IQ - Iraq 25
MX - Messico 25
NL - Olanda 24
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
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
CR - Costa Rica 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
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
Totale 16.919
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Città #
Dublin 1.410
San Jose 900
Chandler 895
Jacksonville 832
Dearborn 754
Nanjing 492
Nyköping 338
Hong Kong 336
Singapore 326
Ashburn 323
Beijing 208
Nanchang 191
Wilmington 187
Santa Clara 182
San Mateo 177
Princeton 167
Lauterbourg 143
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
Des Moines 37
Los Angeles 37
The Dalles 37
Munich 33
Rome 29
New York 27
Shanghai 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 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
Madrid 6
Modena 6
Orange 6
Perugia 6
Porto Alegre 6
Amman 5
Amsterdam 5
Totale 9.814
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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. 453
Interactions between lactic acid bacteria and yeasts in soudoughs. 250
Ricerca sulle condizioni ottimali per la produzione di acido gluconico da Aspergillus niger su substrati a base di mosto d'uva. 211
Dinamica della popolazione microbica durante la fermentazione per la produzione di kefir. 199
Caratterizzazione dell'attività peptidasica di Pseudomonas fluorescens ATCC 948. 184
Yarrowia lipolytica as potential ripening agent in milk products. 177
Esterolytic and lipolytic activities of mesophilic and thermophilic lactobacilli. 147
Added pentosans in breadmaking: fermentation of derived pentoses by sourdough lactic acid bacteria. 141
Produzione di acido fumarico da Candida hydrocarbofumarica su mosto d’uva. 136
La biodiversità per la tipizzazione dei prodotti alimentari della Regione Umbria. 133
Lactobacillus casei 130
Autolysis of Lactobacillus sanfranciscensis. 127
D-amino acid in dairy products and sour wheat bread. 126
Effetto ipotensivo di peptidi derivati da caseina e proteine di origine vegetale. 126
Le micotossine del latte vaccino e ovino. 125
Impiego di un multistarter per la produzione in continuo di kefir. 125
Direct field sowing of tobacco using seed encapsuled in non conventional substrates. 124
La microflora degli impasti acidi. Localizzazione cellulare e caratterizzazione degli enzimi proteolitici dei batteri lattici. 123
Antimould activity of sourdough lactic acid bacteria: identification of a mixture of organic acids produced by Lactobacillus sanfrancisco CB1. 123
Produzione di etanolo da acqua di vegetazione integrata con melassa. 122
Batteri lattici e lieviti da farine di frumento tenero e farine biologiche. 121
Inhibition of proteolytic enzymes from Pseudomonas fluorescens ATCC 948 and of angiotensin I-converting enzyme by peptides from zein, hordein and gluten hydrolyzates. 121
Batch production of Kefir.Analysis of the relationships among the biological components of the systems. 120
Arabinose fermentation by Lactobacillus plantarum in sourdough added of pentosans and alfa-L-arabinofuranoside: a tool to increase the production of acetic acid. 119
Purification and characterization of novel antifungal compounds from the sourdough Laactobacillus plantarum strain 21B 118
Purification and characterization of cystathionine γ-liase from Lactobacillus fermentum DT41. 118
The sourdough microflora. Identification and clustering of lactic acid bacteria and yeasts. 117
. Batchwise fermentations with Ca- alginate immobilized multistarter cells for kefir production. 115
Influenza delle alterazioni patologiche del latte sul processo di caseificazione. 115
Aspectos microbiologicos en el control de calidad de productos lacteos. 115
Aspetti nutrizionali e tecnologici del latte di capra. 115
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. 114
Microbiology and biochemistry of the Pecorino Umbro cheese during ripening. 113
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. 112
Characterization of lactic acid bacteria isolated from olive phylloplane and table olive brines. 112
Antimicrobial activity of sourdough lactic acid bacteria: isolation of a bacteriocin-like inhibitory substance from Lactobacillus sanfrancisco C57. 111
Microbiologia degli alimenti 111
Isolation and characterization of an intracellular esterase from Lactobacillus casei subsp. casei IFPL731. 110
The sourdough microflora. Characterization of heterofermentative lactic acid bacteria by acidification rates and impedance test. 109
Biomass from the grape must by Kluyveromyces fragilis. 109
I prodotti lievitati da forno: quotidianità e ricerca. 109
Co-metabolism of citrate and maltose by Lactobacillus brevis subsp. lindneri CB1 citrate-negative strain: effect on growth, end-products and sourdough fermentation. 108
CO2 production in kefir by Torulopsis sphaerica immobilized cells. 108
Utilizzazione di mosto d'uva per la sintesi di acido gluconico da Gluconobacter suboxydans. 107
Disattivazione termica e riattivazione di proteasi e amminopeptidasi di microrganismi psicrotrofici. 106
Production of Angiotensin-I-Converting-Enzyme-Inhibitory peptides in fermented milks started by Lactobacillus delbrueckii subsp. bulgaricus SS1 and Lactococcus lactis subsp. cremoris FT4 106
Microbiology and biochemistry of Taleggio cheese during ripening. 106
Proteolysis in milk and the defects it may generate. 104
Partial purification and characterization of intracellular proteinases from Lactococcus lactis subsp. lactis MG1363 104
Peptides inhibitory to endopeptidase and aminopeptidase from Lactococcus lactis ssp. lactis MG1363, released from β-casein by chymosin, trypsin or chymotrypsin. 103
Osservazioni sulla tecnologia del pecorino abruzzese. 103
Yeasts in Dairy. 103
Purification and characterization of two extracellular proteinases from Arthrobacter nicotianae 9458 103
Proteolysis by sourdough lactic acid bacteria: effects on wheat flour protein fractions and gliadin peptides involved in human cereal intolerance 102
Amino acids racemization in same processed foods. 102
Carbon dioxide synthesis by immobilized yeast cells in kefir production. 102
I batteri lattici del lievito naturale: sopravvivenza e risposta a stress acido in Lactobacillus sanfranciscensis. 102
Esterase and lipase activities of Lactobacillus sanfranciscensis. 101
Purification and characterization of a cell surface¬associated esterase from Lactobacillus fermentum DT 41. 101
Tendenze attuali nella produzione e trasformazione del latte ovino. 101
Jerusalem artichoke plant protein extraction technology. Solid state fermentation of the fibrous by-products by selected fungi. 101
Volatile compound and organic acid production by mixed wheat sourdough starters: influence of fermentation parameters and dynamic during baking. 101
The sourdough microflora. Cellular localization and characterization of proteolytic enzymes in lactic acid bacteria. 100
Studio di interazioni tra microrganismi in formaggio grana con difetto. 100
Bioactive peptides in dairy products: synthesis and interaction with proteolytic enzymes. 100
The sourdough microflora. Evolution of carbohydrates during the sourdough fermentation. 100
Accelerated ripening of Pecorino umbro cheese. 100
Angiotensin I-converting-enzyme-inhibitory and antimicrobial peptides from Lactobacillus helveticus PR4 proteinase-hydrolyzed caseins of milk from six species 100
Congelamento del latte di pecora e di capra: evoluzione dei parametri fondamentali. 100
Acid and cold temperature stress response in Lactobacillus sanfranciscensis 100
The sourdough microflora. Characterization of hetero- and homo-fermentative lactic acid bacteria, yeasts and their interactions on the basis of the volatile compounds produced. 99
Sourdough bread made from wheat and nontoxic flours and started with selected lactobacilli is tolerated in celiac sprue patients 99
Microbiology and biochemistry of Gorgonzola cheese during ripening. 99
La microflora degli impasti acidi. Identificazione, studio delle interazioni tra batteri lattici e lieviti e prospettive genetiche. 99
The sourdough microflora: study of the interactions between lactic acid bacteria and yeasts. 99
Purification and characterization of a dipeptidase from Pseudomonas fluorescens ATCC 948. 98
Milk prefermentation in fresh cheese manufacture. I. Study ofimmobilized lactic acid bacteria cells. 98
The sourdough microflora. Interactions between lactic acid bacteria and yeasts: metabolism of amino acids. 98
Fumaric acid production by Rhizopus arrhizus in solid state fermentation of lyophilised orange peels. 98
Arginine catabolism by sourdough lactic acid bacteria: purification and characterization of the Arginine Deiminase (ADI) pathway enzymes from Lactobacillus sanfranciscensis CB1 97
Modelling of the activity of selected starters during sourdough fermentation. 97
Selezione e miglioramento dei microrganismi dei prodotti lievitati da forno e loro rapporti associativi. 97
Il latte per l'impiego tecnologico. 97
Secondary microflora in Pecorino Romano cheese. 97
Enzymatic evolution during ripening of Taleggio cheese related to the surface microflora. 97
Combined effect of sourdough lactic acid bacteria and additives on bread firmness and staling. 96
Peptidolytic, esterolytic and amino acid catabolic of selected bacterial strains from the surface of smear cheese 96
Comparisons amongst different unconventional supports for the immobilization of Rhizopus arrhizus cells to produce fumaric acid on grape must. 96
The sourdough microflora. Dynamics of the soluble carbohydrates of wheat flour during lactic acid bacteria and yeasts fermentation. 96
The sourdough microflora. Genetic approach for the improvement of sourdough microflora: Lactobacillus brevis subsp. lindneri CB1. 96
Microbiological and chemical control of some dry sausages (salami) produced in the Umbria region (Italy). 95
Boissons lactiques a base vegetable. 95
Sourdough lactic acid bacteria and enzyme effect on bread firmness and staling. 95
Gluconic acid production in batch fermentations from concentrated rectified grape must by Gluconobacter oxydans associated with Aspergillus niger. 94
The sourdough microorganisms: lactic acid bacteria and yeast. 94
Tobacco plant protein extraction technology. Solid state fermentation of the fibrous by-products be selected fungi. 94
Purification and characterization of an extracellular proline iminopeptidase from Arthrobacter nicotianae 9458. 93
Lactobacillus reuteri DSM20016: purification and characterization of a cystathionine g-lyase and use as adjunct starter in cheesemaking. 93
Sourdough fermentation in presence of wheat flour integrations with soluble carbohydrates. 93
Identificazione della microflora del formaggio Pecorino prodotto nella regione Umbria. 93
Totale 11.548
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Categoria #
all - tutte 77.510
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 77.510
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
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
2025/20262.838 144 138 251 356 96 180 654 324 347 189 45 114
2026/202737 37 0 0 0 0 0 0 0 0 0 0 0
Totale 17.011