CNR Institutional Research Information System

DI BIASE, MARIAELENA
 Distribuzione geografica
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Continente #
AS - Asia 1.388
NA - Nord America 887
EU - Europa 522
SA - Sud America 277
AF - Africa 32
OC - Oceania 7
Continente sconosciuto - Info sul continente non disponibili 1
Totale 3.114
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Nazione #
US - Stati Uniti d'America 833
SG - Singapore 573
CN - Cina 292
BR - Brasile 229
IT - Italia 221
HK - Hong Kong 185
VN - Vietnam 148
FR - Francia 84
NL - Olanda 64
KR - Corea 41
JP - Giappone 39
FI - Finlandia 31
DE - Germania 30
GB - Regno Unito 27
AR - Argentina 25
BD - Bangladesh 25
CA - Canada 25
IN - India 22
ZA - Sudafrica 19
MX - Messico 17
ES - Italia 11
ID - Indonesia 9
TR - Turchia 9
EC - Ecuador 8
AU - Australia 7
IE - Irlanda 6
IL - Israele 6
IQ - Iraq 6
PL - Polonia 6
SA - Arabia Saudita 6
RU - Federazione Russa 5
UA - Ucraina 5
CO - Colombia 4
JM - Giamaica 4
MA - Marocco 4
PE - Perù 4
PK - Pakistan 4
SE - Svezia 4
AZ - Azerbaigian 3
CH - Svizzera 3
ET - Etiopia 3
UZ - Uzbekistan 3
AE - Emirati Arabi Uniti 2
BE - Belgio 2
BY - Bielorussia 2
DK - Danimarca 2
DO - Repubblica Dominicana 2
EE - Estonia 2
HR - Croazia 2
KE - Kenya 2
KZ - Kazakistan 2
MK - Macedonia 2
MY - Malesia 2
PA - Panama 2
PH - Filippine 2
PY - Paraguay 2
UY - Uruguay 2
VE - Venezuela 2
AL - Albania 1
AM - Armenia 1
AT - Austria 1
BA - Bosnia-Erzegovina 1
BG - Bulgaria 1
BO - Bolivia 1
CI - Costa d'Avorio 1
EG - Egitto 1
GE - Georgia 1
GH - Ghana 1
GR - Grecia 1
HU - Ungheria 1
IM - Isola di Man 1
IR - Iran 1
JO - Giordania 1
KN - Saint Kitts e Nevis 1
KW - Kuwait 1
LB - Libano 1
LT - Lituania 1
NO - Norvegia 1
NP - Nepal 1
OM - Oman 1
PR - Porto Rico 1
PT - Portogallo 1
RO - Romania 1
RS - Serbia 1
SK - Slovacchia (Repubblica Slovacca) 1
SN - Senegal 1
SV - El Salvador 1
TT - Trinidad e Tobago 1
TW - Taiwan 1
XK - ???statistics.table.value.countryCode.XK??? 1
Totale 3.114
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Città #
Singapore 372
Santa Clara 214
Hong Kong 182
San Jose 172
Hefei 88
Beijing 77
Ashburn 68
Lauterbourg 61
Los Angeles 55
Ho Chi Minh City 54
Dallas 44
Seoul 41
Tokyo 32
Hanoi 29
Milan 24
São Paulo 21
New York 18
Bitonto 13
Montreal 11
Turku 11
Helsinki 10
Munich 10
Frankfurt am Main 9
Haiphong 9
Lappeenranta 9
Buffalo 8
Orem 8
Bologna 7
Johannesburg 7
Atlanta 6
Bari 6
Minamishinagawa 6
Mumbai 6
Phoenix 6
Potenza 6
Rome 6
Belo Horizonte 5
Biên Hòa 5
Chennai 5
Council Bluffs 5
Dublin 5
Guangzhou 5
Jeddah 5
Messina 5
Rio de Janeiro 5
Bengaluru 4
Brooklyn 4
City of London 4
Curitiba 4
Da Nang 4
Denver 4
Dhaka 4
Florence 4
Fortaleza 4
Houston 4
London 4
Manaus 4
Ninh Bình 4
Ottawa 4
Thái Bình 4
Toronto 4
Warsaw 4
Boston 3
Buenos Aires 3
Campi Bisenzio 3
Düsseldorf 3
Guarulhos 3
Hải Dương 3
Istanbul 3
Kingston 3
Kyiv 3
Lagoa Santa 3
Marigliano 3
Naples 3
Newark 3
Padua 3
Parma 3
Sala Baganza 3
San Francisco 3
Secaucus 3
Serra 3
Sesto Fiorentino 3
Shanghai 3
Stockholm 3
Sydney 3
Tashkent 3
Addis Ababa 2
Almaty 2
Amsterdam 2
Ankara 2
Antioch 2
Aparecida de Goiânia 2
Araraquara 2
Baghdad 2
Baku 2
Bitola 2
Brasília 2
Brussels 2
Campinas 2
Cape Town 2
Totale 1.919
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Nome #
Variabilità biologica di batteri del genere Bacillus coinvolti nell'alterazione "pane Filante". 141
Ingrediente a base di sottoprodotto di piselli fermentato con Lactiplantibacillus plantarum ITM21B. 102
Caratterizzazione di farine di Okra (Abelmoschus esculentus) e loro utilizzo in sourdough 83
ECOLOGIA MICROBICA E CARATTERISTICHE NUTRIZIONALI DI FERMENTATI DI PISELLI SUBSTANDARD PER ESPLORARE IL RECUPERO DEGLI SCARTI VEGETALI 80
Potential Prebiotic Effect of Inulin-Enriched Pasta after In Vitro Gastrointestinal Digestion and Simulated Gut Fermentation 75
The viability of probiotic Lactobacillus paracasei IMPC2.1 coating on apple slices during dehydration and simulated gastro-intestinal digestion 75
Study on spore-forming Bacillus species involved in bread spoilage, contamination risk evaluation and bio-preservation tool 68
Progetto PON PON01_01435 - Prodotti ortofrutticoli ad alto contenuto in servizio: tecnologie per la qualità e nuovi prodotti (OFR.AL.SER.). Relazione sesto SAL 67
Biological variability of Bacillus species associated to the bread rope. 67
Valorizzazione di scarti della molitura di frumento duro per la produzione di ingredienti fermentati da impiegare nel processo di panificazione 67
Okra (Abelmoschus esculentus L.) Flour Integration in Wheat-Based Sourdough: Effect on Nutritional and Technological Quality of Bread 67
Unconventional raw plant matrices as source of pro-technological microbes for application in food fermentation. 67
A Predictive Growth Model for Pro-technological and Probiotic Lacticaseibacillus paracasei Strains Fermenting White Cabbage 67
Characterization of dextran produced by the food-related strain Weissella cibaria C43-11 and of the relevant dex-transucrase gene 67
Microbiological and Physico-Chemical Parameters for Predicting Quality of Fat and Low-fat Raw Ground Beef During Refrigerated Aerobic Storage 67
Effect of Amaranth and Quinoa Flours on Exopolysaccharide Production and Protein Profile of Liquid Sourdough Fermented by Weissella cibaria and Lactobacillus plantarum 64
Cytotoxic activity and survival of spore-forming bacteria associated to bread-making process. 63
Weissella cibaria short-fermented liquid sourdoughs based on quinoa or amaranth flours as fat replacer in focaccia bread formulation 62
La contaminazione microbica e misure di prevenzione e controllo 61
Thermoplastic Starch and Bioactive Chitosan Sub-Microparticle Biocomposites: Antifungal and Chemico-Physical Properties of the Films 61
Modeling of Growth and Organic Acid Kinetics and Evolution of the Protein Profile and Amino Acid Content during Lactiplantibacillus plantarum ITM21B Fermentation in Liquid Sourdough 57
Uso delle biotecnologie microbiche per ottenere bioingredienti ricchi in destrano per prodotti panari a ridotto contenuto di grasso aggiunto 54
Progetto PON PON01_01435 - Prodotti ortofrutticoli ad alto contenuto in servizio: tecnologie per la qualità e nuovi prodotti (OFR.AL.SER.). Relazione terzo SAL 53
Quantifying Variability in Growth Kinetics of Lactobacillus plantarum and Lactobacillus paracasei technological and probiotic strains: a preliminary study 53
Sustainable chemo-enzymatic preparation of enantiopure (: R)-beta-hydroxy-1,2,3-triazoles via lactic acid bacteria-mediated bioreduction of aromatic ketones and a heterogeneous "click" cycloaddition reaction in deep eutectic solvents 53
Filetti di pesce spada probiotici ready-to-eat: efficacia in trial nutrizionale 50
READY-TO-EAT SWORDFISH FILLETS SUITABLE FOR DELIVERING PROBIOTIC LACTOBACILLUS PARACASEI IMPC 2.1 CELLS INTO THE HUMAN GUT 48
Ready-to-eat swordfish fillets suitable for delivering probiotic Lactobacillus paracasei IMPC 2.1 cells into the human gut. 45
Biopreservation of nutritional and microbiological features of ready-to-eat vegetables processed by the probiotic strain Lactobacillus paracasei LMGP22043. 45
Lactobacillus plantarum ITM21B fermentation product and chickpea flour enhance the nutritional profile of salt reduced bakery products 44
Effect of Lactobacillus brevis-based bioingredient and bran on microbiological, physico-chemical and textural quality of yeast-leavened bread during storage 44
Modelling the effects of pH and temperature on the mycotoxin production of Alternaria alternata in a tomato-based medium. 43
Relazione finale Progetto POR FESR 2007/2013 - Asse I INNOVAZIONE E TRANSIZIONE PRODUTTIVA Regione Piemonte ATTIVITÁ I.1.3 Innovazione e PMI Progetto di Ricerca industriale e di sviluppo A.QU.A (Alta Qualità Alimentare) 43
Realizzazione di pane a ridotto contenuto di sale mediante applicazione di bioingrediente di Lactobacillus plantarum nel processo di panificazione. 41
Identification of spore-forming bacteria contaminating ingredients for bread production: a concern for bread quality and safety? 41
Pectin-honey coating as novel dehydrating bioactive agent for cut fruit: enhancements of the functional properties of coated dried fruits 41
Toxigenic potential of spore-forming bacteria isolated from ingredients used for bread production and involved in ropy spoilage of bread 39
Progetto PON PON01_01435 - Prodotti ortofrutticoli ad alto contenuto in servizio: tecnologie per la qualità e nuovi prodotti (OFR.AL.SER.). Relazione quinto SAL 39
Microbiological and chemical spoilage prediction of high and low fat raw ground meat. 39
Effect of pH and TPP concentration on chemico-physical properties, release kinetics and antifungal activity of Chitosan-TPP-Ungeremine microbeads 38
Progetto PON PON01_01435 - Prodotti ortofrutticoli ad alto contenuto in servizio: tecnologie per la qualità e nuovi prodotti (OFR.AL.SER.). Relazione quarto SAL. 37
Toxigenic potential and heat survival of spore-forming bacteria isolated from bread and ingredients 37
Physicochemical parameters to predict the microbiological and sensory qualities of fresh-cut baby lettuce leaves. 36
Diversity of spore-forming bacteria and identification of Bacillus amyloliquefaciens as a species frequently associated with the ropy spoilage of bread. 35
Lactobacillus brevis -based bioingredient inhibits Aspergillus niger growth on pan bread 33
Formulation of yeast-leavened bread with reduced salt content by using a Lactobacillus plantarum fermentation product. 33
Inactivation of foodborne pathogen in ready-to-eat probiotic artichokes. First International Conference on Microbial Diversity 32
Transfer of available and recognized mathematical models to technological and probiotic strains to assess growth: a preliminary study 32
Comparison of three Bacillus amyloliquefaciens strains growth behaviour and evaluation of the spoilage risk during bread shelf-life 32
Probiotic Lactobacillus paracasei IMPC 2.1 strain delivered by ready-to-eat swordfish fillets colonizes the human gut after alternate-day supplementation 32
Chemico-physical and antifungal properties of poly(butylene succinate)/cavoxin blend: Study of a novel bioactive polymeric based system 31
BIOTECHNOLOGICAL STRATEGIES TO REDUCE SALT AND/OR FAT IN FOCACCIA TYPE-BREAD 30
Comparison of growth behaviour and heat resistance of two Bacillus amyloliquefaciens strains responsible for ropy spoilage of bread. 30
Lactic acid bacterial's bioactive compounds deriving from phenylpyruvic acid metabolism inhibit fungal contaminants of bakery products 28
Prebiotic potential of innovative functional pasta enriched with inulin 27
Probiotic Vegetable Gastronomy: Effect On Human Gut Microbiota. EFFoST Annual Meeting - Food and Health 27
Improvement of the antifungal activity of lactic acid bacteria by addition to the growth medium of phenylpyruvic acid, a precursor of phenyllactic acid 27
Food model aided design tool to optimize food model formulations, processes and storages according to microbial behaviour. 26
Microbial Ecology and Nutritional Features in Liquid Sourdough Containing Hemp Flour Fermented by Lactic Acid Bacterial Strains 26
Vivium, i vegetali probiotici, benessere e qualità. La ricerca e l impresa guardano oltre. 25
Miglioramento della qualitá e della shelf-life di prodotti ittici ready - to eat. 24
Probiotic vegetable foods containing health promoting molecules 24
Probiotic Vegetable Gastronomy: Effect On Human Gut Microbiota 24
Physico-chemical parameters to predict microbiological and sensory quality aspects of baby lettuce leaves 23
Effect of Lactobacillus brevis - based bioingredient and bran on microbiological, physico-chemical and textural quality of yeast leavened bread during storage. 23
Behaviour of spoilage microorganisms on DREAM model foods: the case of the spoiler Bacillus amyloliquefaciens in bread. 22
Sub-standard peas valorization through Lactiplantibacillus plantarum fermentation to produce a biologically active ingredient for bread fortification 22
Use of the Probiotic Strain Lactobacillus paracasei IMPC2.1 in Fermentation of Table Olives. 20
Probiotic strain Lactobacillus paracasei LMGP22043 as a starter in olive fermentation. 19
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Totale 3.207
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Categoria #
all - tutte 9.642
article - articoli 3.899
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 150
Totale 13.691
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2023/202424 0 0 0 0 0 0 0 0 4 1 4 15
2024/20251.133 5 24 80 50 200 101 4 57 46 75 275 216
2025/20262.050 91 178 221 270 343 124 258 154 176 130 105 0
Totale 3.207