IRIS
GOBBETTI, MARCO
 Distribuzione geografica
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Continente #
NA - Nord America 5.160
EU - Europa 4.677
AS - Asia 2.115
SA - Sud America 31
Continente sconosciuto - Info sul continente non disponibili 12
OC - Oceania 11
AF - Africa 6
Totale 12.012
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Nazione #
US - Stati Uniti d'America 5.121
CN - Cina 1.454
IE - Irlanda 1.413
UA - Ucraina 1.173
IT - Italia 758
SE - Svezia 681
TR - Turchia 436
FI - Finlandia 237
IN - India 202
GB - Regno Unito 98
DE - Germania 86
FR - Francia 76
CA - Canada 28
ES - Italia 24
RU - Federazione Russa 20
AT - Austria 19
BR - Brasile 19
BE - Belgio 18
NL - Olanda 14
EU - Europa 12
CZ - Repubblica Ceca 11
DK - Danimarca 11
MX - Messico 10
RO - Romania 10
IR - Iran 7
AU - Australia 6
DZ - Algeria 6
GR - Grecia 6
NO - Norvegia 6
PT - Portogallo 6
NZ - Nuova Zelanda 5
CH - Svizzera 4
AR - Argentina 3
EC - Ecuador 3
JP - Giappone 3
KR - Corea 3
PL - Polonia 3
ID - Indonesia 2
PE - Perù 2
PY - Paraguay 2
SK - Slovacchia (Repubblica Slovacca) 2
TW - Taiwan 2
VN - Vietnam 2
CL - Cile 1
CR - Costa Rica 1
HU - Ungheria 1
MY - Malesia 1
SG - Singapore 1
SY - Repubblica araba siriana 1
TH - Thailandia 1
VE - Venezuela 1
Totale 12.012
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Città #
Dublin 1.409
Chandler 894
Jacksonville 831
Dearborn 754
Nanjing 492
Nyköping 338
Nanchang 191
Wilmington 187
San Mateo 177
Princeton 167
Beijing 149
Boardman 120
Ashburn 106
Shenyang 91
Ann Arbor 87
Tianjin 77
Helsinki 71
Hebei 69
Kunming 67
Jiaxing 59
Hangzhou 50
Woodbridge 48
Changsha 41
Milan 41
Hilden 39
Des Moines 37
Changchun 25
Jinan 25
Bari 22
Rome 20
Vienna 19
Napoli 18
New York 16
Norwalk 16
Bolzano 15
Shanghai 15
Redwood City 14
Stevenage 14
Auburn Hills 13
Los Angeles 13
Zhengzhou 13
Brussels 12
Guangzhou 12
Ningbo 12
Washington 11
Taizhou 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
Munich 7
Palermo 7
Torino 7
Venezia 7
Augusta 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
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
Barcelona 3
Borås 3
Caserta 3
Cattolica 3
Cesena 3
Copenhagen 3
Federal 3
Totale 7.193
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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. 397
Interactions between lactic acid bacteria and yeasts in soudoughs. 221
Ricerca sulle condizioni ottimali per la produzione di acido gluconico da Aspergillus niger su substrati a base di mosto d'uva. 173
Dinamica della popolazione microbica durante la fermentazione per la produzione di kefir. 162
Caratterizzazione dell'attività peptidasica di Pseudomonas fluorescens ATCC 948. 145
Yarrowia lipolytica as potential ripening agent in milk products. 142
Esterolytic and lipolytic activities of mesophilic and thermophilic lactobacilli. 126
Produzione di acido fumarico da Candida hydrocarbofumarica su mosto d’uva. 111
Added pentosans in breadmaking: fermentation of derived pentoses by sourdough lactic acid bacteria. 106
Effetto ipotensivo di peptidi derivati da caseina e proteine di origine vegetale. 101
Impiego di un multistarter per la produzione in continuo di kefir. 100
La biodiversità per la tipizzazione dei prodotti alimentari della Regione Umbria. 99
Le micotossine del latte vaccino e ovino. 98
Produzione di etanolo da acqua di vegetazione integrata con melassa. 95
Direct field sowing of tobacco using seed encapsuled in non conventional substrates. 94
La microflora degli impasti acidi. Localizzazione cellulare e caratterizzazione degli enzimi proteolitici dei batteri lattici. 94
Inhibition of proteolytic enzymes from Pseudomonas fluorescens ATCC 948 and of angiotensin I-converting enzyme by peptides from zein, hordein and gluten hydrolyzates. 90
Microbiology and biochemistry of the Pecorino Umbro cheese during ripening. 87
D-amino acid in dairy products and sour wheat bread. 87
Autolysis of Lactobacillus sanfranciscensis. 86
The sourdough microflora. Identification and clustering of lactic acid bacteria and yeasts. 86
Purification and characterization of novel antifungal compounds from the sourdough Laactobacillus plantarum strain 21B 85
Utilizzazione di mosto d'uva per la sintesi di acido gluconico da Gluconobacter suboxydans. 85
Purification and characterization of cystathionine γ-liase from Lactobacillus fermentum DT41. 83
Isolation and characterization of an intracellular esterase from Lactobacillus casei subsp. casei IFPL731. 82
The sourdough microflora. Characterization of heterofermentative lactic acid bacteria by acidification rates and impedance test. 81
Influenza delle alterazioni patologiche del latte sul processo di caseificazione. 81
Arabinose fermentation by Lactobacillus plantarum in sourdough added of pentosans and alfa-L-arabinofuranoside: a tool to increase the production of acetic acid. 80
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. 79
Proteolysis in milk and the defects it may generate. 79
I prodotti lievitati da forno: quotidianità e ricerca. 79
CO2 production in kefir by Torulopsis sphaerica immobilized cells. 79
Microbiologia degli alimenti 79
Lactobacillus casei 78
Characterization of lactic acid bacteria isolated from olive phylloplane and table olive brines. 77
Aspetti nutrizionali e tecnologici del latte di capra. 77
Co-metabolism of citrate and maltose by Lactobacillus brevis subsp. lindneri CB1 citrate-negative strain: effect on growth, end-products and sourdough fermentation. 76
Batch production of Kefir.Analysis of the relationships among the biological components of the systems. 76
I batteri lattici del lievito naturale: sopravvivenza e risposta a stress acido in Lactobacillus sanfranciscensis. 76
The sourdough microflora. Characterization of hetero- and homo-fermentative lactic acid bacteria, yeasts and their interactions on the basis of the volatile compounds produced. 75
Disattivazione termica e riattivazione di proteasi e amminopeptidasi di microrganismi psicrotrofici. 75
Production of Angiotensin-I-Converting-Enzyme-Inhibitory peptides in fermented milks started by Lactobacillus delbrueckii subsp. bulgaricus SS1 and Lactococcus lactis subsp. cremoris FT4 75
Yeasts in Dairy. 75
Studio di interazioni tra microrganismi in formaggio grana con difetto. 74
Selezione e miglioramento dei microrganismi dei prodotti lievitati da forno e loro rapporti associativi. 74
Secondary microflora in Pecorino Romano cheese. 74
Carbon dioxide synthesis by immobilized yeast cells in kefir production. 74
Purification and characterization of two extracellular proteinases from Arthrobacter nicotianae 9458 74
. Batchwise fermentations with Ca- alginate immobilized multistarter cells for kefir production. 73
Partial purification and characterization of intracellular proteinases from Lactococcus lactis subsp. lactis MG1363 73
La microflora degli impasti acidi. Identificazione, studio delle interazioni tra batteri lattici e lieviti e prospettive genetiche. 73
Milk prefermentation in fresh cheese manufacture. I. Study ofimmobilized lactic acid bacteria cells. 72
Aspectos microbiologicos en el control de calidad de productos lacteos. 72
Microbiology and biochemistry of Taleggio cheese during ripening. 72
Esterase and lipase activities of Lactobacillus sanfranciscensis. 71
The sourdough microflora. Evolution of carbohydrates during the sourdough fermentation. 71
Osservazioni sulla tecnologia del pecorino abruzzese. 71
Jerusalem artichoke plant protein extraction technology. Solid state fermentation of the fibrous by-products by selected fungi. 71
Peptides inhibitory to endopeptidase and aminopeptidase from Lactococcus lactis ssp. lactis MG1363, released from β-casein by chymosin, trypsin or chymotrypsin. 70
Purification and characterization of a dipeptidase from Pseudomonas fluorescens ATCC 948. 70
Batteri lattici e lieviti da farine di frumento tenero e farine biologiche. 70
Biomass from the grape must by Kluyveromyces fragilis. 70
Il latte per l'impiego tecnologico. 70
Enzymatic evolution during ripening of Taleggio cheese related to the surface microflora. 70
Maltose- fructose co-fermentation by Lactobacillus brevis subsp. lindneri CB1 fructose-negative strain. 69
Use of the fibrous by-products of plant protein extraction technology to produce biomass and silage. 69
Inibizione di attività endo- ed amino-peptidasica da peptidi generati nel corso dei processi di caseificazione e di produzione di lievitati da forno. 69
The sourdough microflora. Genetic approach for the improvement of sourdough microflora: Lactobacillus brevis subsp. lindneri CB1. 69
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. 68
The sourdough microflora. Dynamics of the soluble carbohydrates of wheat flour during lactic acid bacteria and yeasts fermentation. 68
The sourdough microflora: study of the interactions between lactic acid bacteria and yeasts. 68
Sourdough lactic acid bacteria and enzyme effect on bread firmness and staling. 68
Modellazione matematica degli effetti del pH, temperatura, NaCl ed aw sulle attività proteolitiche e lipolitiche di batteri lattici responsabili della maturazione dei formaggi. 68
Purification and characterization of a lipase from Lactobacillus plantarum 2739. 67
Antimicrobial activity of sourdough lactic acid bacteria: isolation of a bacteriocin-like inhibitory substance from Lactobacillus sanfrancisco C57. 67
Tendenze attuali nella produzione e trasformazione del latte ovino. 67
Congelamento del latte di pecora e di capra: evoluzione dei parametri fondamentali. 67
Peptides from cheeses inhibitory to intracellular endo- and exo-peptidases acitivty of starters: different sensitivity of lactic acid bacteria and Propionibacterium. 67
The sourdough microflora. Cellular localization and characterization of proteolytic enzymes in lactic acid bacteria. 66
Latent bioactive peptides in milk proteins: proteolytic and significance in dairy processing 66
Proteolysis by sourdough lactic acid bacteria: effects on wheat flour protein fractions and gliadin peptides involved in human cereal intolerance 66
Comparisons amongst different unconventional supports for the immobilization of Rhizopus arrhizus cells to produce fumaric acid on grape must. 66
Sourdough fermentation in presence of wheat flour integrations with soluble carbohydrates. 66
Microbiology and biochemistry of Gorgonzola cheese during ripening. 66
The sourdough microorganisms: lactic acid bacteria and yeast. 66
Lactobacillus reuteri DSM20016: purification and characterization of a cystathionine g-lyase and use as adjunct starter in cheesemaking. 65
Peptidolytic, esterolytic and amino acid catabolic of selected bacterial strains from the surface of smear cheese 65
Sourdough bread made from wheat and nontoxic flours and started with selected lactobacilli is tolerated in celiac sprue patients 65
Microbiological and chemical control of some dry sausages (salami) produced in the Umbria region (Italy). 65
Lactobacillus sanfrancisco a key lactic acid bacterium: a review. 65
Modelling of the activity of selected starters during sourdough fermentation. 65
Microflora dei sourdoughs: identificazione e studio delle interazioni tra batteri lattici e lieviti. 65
Trasformation of Lactobacillus brevis subsp. lindneri with the plasmid pGKV210 by electroporation. 65
Volatile compound and organic acid production by mixed wheat sourdough starters: influence of fermentation parameters and dynamic during baking. 65
Bioactive peptides in dairy products: synthesis and interaction with proteolytic enzymes. 64
Gluconic acid production in batch fermentations from concentrated rectified grape must by Gluconobacter oxydans associated with Aspergillus niger. 64
Purification and characterization of a cell surface¬associated esterase from Lactobacillus fermentum DT 41. 64
Developments in gluconic acid production by Aspergillus niger ATCC 60363 and Gluconobacter oxydans ATCC 23773 on grape must. 64
Isolation and characterization of a tributyrin esterase from Lactobacillus plantarum 2739. 64
Extra-Hard cheeses 64
Totale 8.323
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Categoria #
all - tutte 42.550
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 42.550
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/2019232 0 0 0 0 0 0 0 0 0 0 100 132
2019/20202.844 589 370 105 82 337 415 399 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
2023/2024407 128 26 37 28 62 75 10 36 0 3 2 0
Totale 12.104