IRIS
GOBBETTI, MARCO
 Distribuzione geografica
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Continente #
NA - Nord America 5.772
EU - Europa 5.228
AS - Asia 3.657
SA - Sud America 372
AF - Africa 34
Continente sconosciuto - Info sul continente non disponibili 12
OC - Oceania 12
Totale 15.087
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Nazione #
US - Stati Uniti d'America 5.701
CN - Cina 1.646
IE - Irlanda 1.414
UA - Ucraina 1.178
SG - Singapore 865
IT - Italia 797
SE - Svezia 684
TR - Turchia 442
RU - Federazione Russa 435
HK - Hong Kong 335
BR - Brasile 314
FI - Finlandia 242
IN - India 216
GB - Regno Unito 122
DE - Germania 120
FR - Francia 77
VN - Vietnam 49
CA - Canada 39
AR - Argentina 25
ES - Italia 25
BE - Belgio 22
MX - Messico 22
IQ - Iraq 21
AT - Austria 19
NL - Olanda 18
CZ - Repubblica Ceca 17
BD - Bangladesh 14
EU - Europa 12
DK - Danimarca 11
JP - Giappone 10
RO - Romania 10
EC - Ecuador 9
DZ - Algeria 8
GR - Grecia 8
VE - Venezuela 8
IR - Iran 7
PT - Portogallo 7
AU - Australia 6
EG - Egitto 6
MA - Marocco 6
NO - Norvegia 6
NZ - Nuova Zelanda 6
PK - Pakistan 6
UZ - Uzbekistan 6
ZA - Sudafrica 6
CO - Colombia 5
CH - Svizzera 4
IL - Israele 4
KZ - Kazakistan 4
HU - Ungheria 3
ID - Indonesia 3
JO - Giordania 3
KR - Corea 3
PE - Perù 3
PL - Polonia 3
PY - Paraguay 3
SA - Arabia Saudita 3
AE - Emirati Arabi Uniti 2
CL - Cile 2
DO - Repubblica Dominicana 2
KE - Kenya 2
ML - Mali 2
MO - Macao, regione amministrativa speciale della Cina 2
MY - Malesia 2
NI - Nicaragua 2
NP - Nepal 2
SK - Slovacchia (Repubblica Slovacca) 2
TH - Thailandia 2
TN - Tunisia 2
TT - Trinidad e Tobago 2
TW - Taiwan 2
UY - Uruguay 2
AO - Angola 1
AZ - Azerbaigian 1
BG - Bulgaria 1
BN - Brunei Darussalam 1
BO - Bolivia 1
BY - Bielorussia 1
CR - Costa Rica 1
ET - Etiopia 1
JM - Giamaica 1
KG - Kirghizistan 1
LB - Libano 1
LT - Lituania 1
PA - Panama 1
PH - Filippine 1
PS - Palestinian Territory 1
QA - Qatar 1
RS - Serbia 1
SV - El Salvador 1
SY - Repubblica araba siriana 1
Totale 15.087
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Città #
Dublin 1.410
Chandler 894
Jacksonville 832
Dearborn 754
Nanjing 492
Nyköping 338
Hong Kong 334
Singapore 277
Beijing 206
Ashburn 201
Nanchang 191
Wilmington 187
San Mateo 177
Santa Clara 176
Princeton 167
Boardman 120
Moscow 113
Shenyang 91
Ann Arbor 87
Tianjin 77
Helsinki 73
Dallas 70
Hebei 69
Kunming 67
Jiaxing 61
Hangzhou 50
Woodbridge 48
Milan 46
Changsha 41
Hilden 39
Des Moines 37
The Dalles 37
Los Angeles 34
Munich 33
Rome 27
Shanghai 27
New York 26
Changchun 25
Jinan 25
Bari 22
São Paulo 21
Ho Chi Minh City 19
Vienna 19
Napoli 18
Bolzano 17
Brussels 16
Norwalk 16
Guangzhou 15
Hanoi 15
Redwood City 14
Stevenage 14
Auburn Hills 13
Zhengzhou 13
Brooklyn 12
Ningbo 12
London 11
Toronto 11
Washington 11
Florence 10
Taizhou 10
Wuhan 10
Bologna 9
Messina 9
Baghdad 8
Houston 8
Malmö 8
Saint Petersburg 8
Sumperk 8
Ürümqi 8
Augusta 7
Foggia 7
Genova 7
Guayaquil 7
Hefei 7
Lanzhou 7
Palermo 7
Rio de Janeiro 7
Torino 7
Venezia 7
Brno 6
Curitiba 6
Fuzhou 6
La Mancha 6
Modena 6
Orange 6
Perugia 6
Porto Alegre 6
Tashkent 6
Tokyo 6
Belo Horizonte 5
Boston 5
Castel Maggiore 5
Charlotte 5
Chicago 5
Codogno 5
Hanover 5
Madrid 5
Manchester 5
Portici 5
San Francisco 5
Totale 8.529
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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. 436
Interactions between lactic acid bacteria and yeasts in soudoughs. 241
Ricerca sulle condizioni ottimali per la produzione di acido gluconico da Aspergillus niger su substrati a base di mosto d'uva. 197
Dinamica della popolazione microbica durante la fermentazione per la produzione di kefir. 187
Yarrowia lipolytica as potential ripening agent in milk products. 168
Caratterizzazione dell'attività peptidasica di Pseudomonas fluorescens ATCC 948. 167
Esterolytic and lipolytic activities of mesophilic and thermophilic lactobacilli. 143
Produzione di acido fumarico da Candida hydrocarbofumarica su mosto d’uva. 127
Added pentosans in breadmaking: fermentation of derived pentoses by sourdough lactic acid bacteria. 127
La biodiversità per la tipizzazione dei prodotti alimentari della Regione Umbria. 121
Le micotossine del latte vaccino e ovino. 116
Impiego di un multistarter per la produzione in continuo di kefir. 116
Effetto ipotensivo di peptidi derivati da caseina e proteine di origine vegetale. 116
D-amino acid in dairy products and sour wheat bread. 114
Autolysis of Lactobacillus sanfranciscensis. 111
Direct field sowing of tobacco using seed encapsuled in non conventional substrates. 111
Produzione di etanolo da acqua di vegetazione integrata con melassa. 111
La microflora degli impasti acidi. Localizzazione cellulare e caratterizzazione degli enzimi proteolitici dei batteri lattici. 111
Inhibition of proteolytic enzymes from Pseudomonas fluorescens ATCC 948 and of angiotensin I-converting enzyme by peptides from zein, hordein and gluten hydrolyzates. 110
Lactobacillus casei 110
Batteri lattici e lieviti da farine di frumento tenero e farine biologiche. 107
Purification and characterization of novel antifungal compounds from the sourdough Laactobacillus plantarum strain 21B 105
The sourdough microflora. Identification and clustering of lactic acid bacteria and yeasts. 105
Antimould activity of sourdough lactic acid bacteria: identification of a mixture of organic acids produced by Lactobacillus sanfrancisco CB1. 105
Arabinose fermentation by Lactobacillus plantarum in sourdough added of pentosans and alfa-L-arabinofuranoside: a tool to increase the production of acetic acid. 104
Influenza delle alterazioni patologiche del latte sul processo di caseificazione. 104
Purification and characterization of cystathionine γ-liase from Lactobacillus fermentum DT41. 103
Batch production of Kefir.Analysis of the relationships among the biological components of the systems. 103
Microbiology and biochemistry of the Pecorino Umbro cheese during ripening. 102
Aspetti nutrizionali e tecnologici del latte di capra. 102
Characterization of lactic acid bacteria isolated from olive phylloplane and table olive brines. 100
Utilizzazione di mosto d'uva per la sintesi di acido gluconico da Gluconobacter suboxydans. 100
I prodotti lievitati da forno: quotidianità e ricerca. 99
Microbiologia degli alimenti 99
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. 98
Disattivazione termica e riattivazione di proteasi e amminopeptidasi di microrganismi psicrotrofici. 98
The sourdough microflora. Characterization of heterofermentative lactic acid bacteria by acidification rates and impedance test. 98
. Batchwise fermentations with Ca- alginate immobilized multistarter cells for kefir production. 98
Aspectos microbiologicos en el control de calidad de productos lacteos. 98
CO2 production in kefir by Torulopsis sphaerica immobilized cells. 98
Isolation and characterization of an intracellular esterase from Lactobacillus casei subsp. casei IFPL731. 97
Proteolysis in milk and the defects it may generate. 97
Partial purification and characterization of intracellular proteinases from Lactococcus lactis subsp. lactis MG1363 96
Production of Angiotensin-I-Converting-Enzyme-Inhibitory peptides in fermented milks started by Lactobacillus delbrueckii subsp. bulgaricus SS1 and Lactococcus lactis subsp. cremoris FT4 95
Microbiology and biochemistry of Taleggio cheese during ripening. 95
I batteri lattici del lievito naturale: sopravvivenza e risposta a stress acido in Lactobacillus sanfranciscensis. 95
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. 94
Co-metabolism of citrate and maltose by Lactobacillus brevis subsp. lindneri CB1 citrate-negative strain: effect on growth, end-products and sourdough fermentation. 94
Esterase and lipase activities of Lactobacillus sanfranciscensis. 94
Antimicrobial activity of sourdough lactic acid bacteria: isolation of a bacteriocin-like inhibitory substance from Lactobacillus sanfrancisco C57. 94
Studio di interazioni tra microrganismi in formaggio grana con difetto. 93
Biomass from the grape must by Kluyveromyces fragilis. 93
Osservazioni sulla tecnologia del pecorino abruzzese. 92
Yeasts in Dairy. 92
The sourdough microflora. Evolution of carbohydrates during the sourdough fermentation. 91
Jerusalem artichoke plant protein extraction technology. Solid state fermentation of the fibrous by-products by selected fungi. 91
The sourdough microflora. Characterization of hetero- and homo-fermentative lactic acid bacteria, yeasts and their interactions on the basis of the volatile compounds produced. 90
Tendenze attuali nella produzione e trasformazione del latte ovino. 90
Carbon dioxide synthesis by immobilized yeast cells in kefir production. 90
Proteolysis by sourdough lactic acid bacteria: effects on wheat flour protein fractions and gliadin peptides involved in human cereal intolerance 89
The sourdough microflora. Cellular localization and characterization of proteolytic enzymes in lactic acid bacteria. 88
Milk prefermentation in fresh cheese manufacture. I. Study ofimmobilized lactic acid bacteria cells. 88
Congelamento del latte di pecora e di capra: evoluzione dei parametri fondamentali. 88
Selezione e miglioramento dei microrganismi dei prodotti lievitati da forno e loro rapporti associativi. 88
Secondary microflora in Pecorino Romano cheese. 88
La microflora degli impasti acidi. Identificazione, studio delle interazioni tra batteri lattici e lieviti e prospettive genetiche. 88
Purification and characterization of a dipeptidase from Pseudomonas fluorescens ATCC 948. 87
Purification and characterization of two extracellular proteinases from Arthrobacter nicotianae 9458 87
Peptides inhibitory to endopeptidase and aminopeptidase from Lactococcus lactis ssp. lactis MG1363, released from β-casein by chymosin, trypsin or chymotrypsin. 86
Combined effect of sourdough lactic acid bacteria and additives on bread firmness and staling. 86
Purification and characterization of a cell surface¬associated esterase from Lactobacillus fermentum DT 41. 86
Amino acids racemization in same processed foods. 86
Acid and cold temperature stress response in Lactobacillus sanfranciscensis 86
The sourdough microflora: study of the interactions between lactic acid bacteria and yeasts. 86
Enzymatic evolution during ripening of Taleggio cheese related to the surface microflora. 86
Sourdough lactic acid bacteria and enzyme effect on bread firmness and staling. 86
Comparisons amongst different unconventional supports for the immobilization of Rhizopus arrhizus cells to produce fumaric acid on grape must. 85
Maltose- fructose co-fermentation by Lactobacillus brevis subsp. lindneri CB1 fructose-negative strain. 85
Sourdough bread made from wheat and nontoxic flours and started with selected lactobacilli is tolerated in celiac sprue patients 85
Il latte per l'impiego tecnologico. 85
Tobacco plant protein extraction technology. Solid state fermentation of the fibrous by-products be selected fungi. 85
The sourdough microflora. Genetic approach for the improvement of sourdough microflora: Lactobacillus brevis subsp. lindneri CB1. 85
Bioactive peptides in dairy products: synthesis and interaction with proteolytic enzymes. 84
Lactobacillus reuteri DSM20016: purification and characterization of a cystathionine g-lyase and use as adjunct starter in cheesemaking. 84
Microbiological and chemical control of some dry sausages (salami) produced in the Umbria region (Italy). 84
Lactobacillus sanfrancisco a key lactic acid bacterium: a review. 84
Microbiology and biochemistry of Gorgonzola cheese during ripening. 84
Accelerated ripening of Pecorino umbro cheese. 84
Angiotensin I-converting-enzyme-inhibitory and antimicrobial peptides from Lactobacillus helveticus PR4 proteinase-hydrolyzed caseins of milk from six species 84
Use of the fibrous by-products of plant protein extraction technology to produce biomass and silage. 84
Utilization of grape must and concentrated rectified grape must to produce gluconic acid by Aspergillus niger in batch fermentations. 83
Sourdough fermentation in presence of wheat flour integrations with soluble carbohydrates. 83
Fumaric acid production by Rhizopus arrhizus in solid state fermentation of lyophilised orange peels. 83
The sourdough microorganisms: lactic acid bacteria and yeast. 83
The sourdough microflora. Dynamics of the soluble carbohydrates of wheat flour during lactic acid bacteria and yeasts fermentation. 83
Modellazione matematica degli effetti del pH, temperatura, NaCl ed aw sulle attività proteolitiche e lipolitiche di batteri lattici responsabili della maturazione dei formaggi. 83
Volatile compound and organic acid production by mixed wheat sourdough starters: influence of fermentation parameters and dynamic during baking. 83
Modelling of the activity of selected starters during sourdough fermentation. 82
Production of Crescenza cheese by incorporation of Bifidobacteria. 81
Extra-Hard cheeses 81
Totale 10.325
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Categoria #
all - tutte 70.036
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 70.036
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021841 0 0 0 0 0 173 196 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
2024/20251.995 93 12 79 100 37 472 33 211 580 98 115 165
2025/20261.043 144 138 251 356 96 58 0 0 0 0 0 0
Totale 15.179