CNR Institutional Research Information System

DI BIASE, MARIAELENA
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
AS - Asia 89
EU - Europa 32
NA - Nord America 14
Totale 135
Salva come PNG Salva come JPEG
Nazione #
SG - Singapore 85
IT - Italia 28
US - Stati Uniti d'America 14
CN - Cina 3
MK - Macedonia 2
KR - Corea 1
NL - Olanda 1
SE - Svezia 1
Totale 135
Salva come PNG Salva come JPEG
Città #
Singapore 75
Bitonto 13
Santa Clara 4
Guangzhou 3
Sala Baganza 3
Bitola 2
Salerno 2
Amsterdam 1
Atrani 1
Naples 1
Parabiago 1
Seoul 1
Totale 107
Salva come PNG Salva come JPEG
Nome #
Potential Prebiotic Effect of Inulin-Enriched Pasta after In Vitro Gastrointestinal Digestion and Simulated Gut Fermentation 17
ECOLOGIA MICROBICA E CARATTERISTICHE NUTRIZIONALI DI FERMENTATI DI PISELLI SUBSTANDARD PER ESPLORARE IL RECUPERO DEGLI SCARTI VEGETALI 8
Uso delle biotecnologie microbiche per ottenere bioingredienti ricchi in destrano per prodotti panari a ridotto contenuto di grasso aggiunto 7
Caratterizzazione di farine di Okra (Abelmoschus esculentus) e loro utilizzo in sourdough 7
Progetto PON PON01_01435 - Prodotti ortofrutticoli ad alto contenuto in servizio: tecnologie per la qualità e nuovi prodotti (OFR.AL.SER.). Relazione sesto SAL 5
Valorizzazione di scarti della molitura di frumento duro per la produzione di ingredienti fermentati da impiegare nel processo di panificazione 5
Thermoplastic Starch and Bioactive Chitosan Sub-Microparticle Biocomposites: Antifungal and Chemico-Physical Properties of the Films 5
Ingrediente a base di sottoprodotto di piselli fermentato con Lactiplantibacillus plantarum ITM21B. 4
Effect of Lactobacillus brevis-based bioingredient and bran on microbiological, physico-chemical and textural quality of yeast-leavened bread during storage 4
Biological variability of Bacillus species associated to the bread rope. 3
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 3
Transfer of available and recognized mathematical models to technological and probiotic strains to assess growth: a preliminary study 3
Progetto PON PON01_01435 - Prodotti ortofrutticoli ad alto contenuto in servizio: tecnologie per la qualità e nuovi prodotti (OFR.AL.SER.). Relazione quinto SAL 3
Comparison of three Bacillus amyloliquefaciens strains growth behaviour and evaluation of the spoilage risk during bread shelf-life 3
BIOTECHNOLOGICAL STRATEGIES TO REDUCE SALT AND/OR FAT IN FOCACCIA TYPE-BREAD 3
La contaminazione microbica e misure di prevenzione e controllo 3
1° report di ricerca RoboQbo 3
report di ricerca RoboQbo 1° anno 3
A Predictive Growth Model for Pro-technological and Probiotic Lacticaseibacillus paracasei Strains Fermenting White Cabbage 3
Characterization of dextran produced by the food-related strain Weissella cibaria C43-11 and of the relevant dex-transucrase gene 3
Effect of pH and TPP concentration on chemico-physical properties, release kinetics and antifungal activity of Chitosan-TPP-Ungeremine microbeads 3
Formulation of yeast-leavened bread with reduced salt content by using a Lactobacillus plantarum fermentation product. 3
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) 3
The viability of probiotic Lactobacillus paracasei IMPC2.1 coating on apple slices during dehydration and simulated gastro-intestinal digestion 3
Pectin-honey coating as novel dehydrating bioactive agent for cut fruit: enhancements of the functional properties of coated dried fruits 3
Variabilità biologica di batteri del genere Bacillus coinvolti nell'alterazione "pane Filante". 2
Progetto PON PON01_01435 - Prodotti ortofrutticoli ad alto contenuto in servizio: tecnologie per la qualità e nuovi prodotti (OFR.AL.SER.). Relazione terzo SAL 2
Toxigenic potential of spore-forming bacteria isolated from ingredients used for bread production and involved in ropy spoilage of bread 2
READY-TO-EAT SWORDFISH FILLETS SUITABLE FOR DELIVERING PROBIOTIC LACTOBACILLUS PARACASEI IMPC 2.1 CELLS INTO THE HUMAN GUT 2
Progetto PON PON01_01435 - Prodotti ortofrutticoli ad alto contenuto in servizio: tecnologie per la qualità e nuovi prodotti (OFR.AL.SER.). Relazione quarto SAL. 2
Effect of Amaranth and Quinoa Flours on Exopolysaccharide Production and Protein Profile of Liquid Sourdough Fermented by Weissella cibaria and Lactobacillus plantarum 2
Biopreservation of nutritional and microbiological features of ready-to-eat vegetables processed by the probiotic strain Lactobacillus paracasei LMGP22043. 2
Weissella cibaria short-fermented liquid sourdoughs based on quinoa or amaranth flours as fat replacer in focaccia bread formulation 2
Chemico-physical and antifungal properties of poly(butylene succinate)/cavoxin blend: Study of a novel bioactive polymeric based system 2
Physicochemical parameters to predict the microbiological and sensory qualities of fresh-cut baby lettuce leaves. 2
Probiotic vegetable foods containing health promoting molecules 2
Vivium, i vegetali probiotici, benessere e qualità. La ricerca e l impresa guardano oltre. 2
Modelling the effects of pH and temperature on the mycotoxin production of Alternaria alternata in a tomato-based medium. 2
Microbiological and Physico-Chemical Parameters for Predicting Quality of Fat and Low-fat Raw Ground Beef During Refrigerated Aerobic Storage 2
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 2
Lactobacillus plantarum ITM21B fermentation product and chickpea flour enhance the nutritional profile of salt reduced bakery products 1
Food model aided design tool to optimize food model formulations, processes and storages according to microbial behaviour. 1
Realizzazione di pane a ridotto contenuto di sale mediante applicazione di bioingrediente di Lactobacillus plantarum nel processo di panificazione. 1
Miglioramento della qualitá e della shelf-life di prodotti ittici ready - to eat. 1
Cytotoxic activity and survival of spore-forming bacteria associated to bread-making process. 1
Identification of spore-forming bacteria contaminating ingredients for bread production: a concern for bread quality and safety? 1
Quantifying Variability in Growth Kinetics of Lactobacillus plantarum and Lactobacillus paracasei technological and probiotic strains: a preliminary study 1
Comparison of growth behaviour and heat resistance of two Bacillus amyloliquefaciens strains responsible for ropy spoilage of bread. 1
Lactic acid bacterial's bioactive compounds deriving from phenylpyruvic acid metabolism inhibit fungal contaminants of bakery products 1
Effect of Lactobacillus brevis - based bioingredient and bran on microbiological, physico-chemical and textural quality of yeast leavened bread during storage. 1
Microbiological and chemical spoilage prediction of high and low fat raw ground meat. 1
Improvement of the antifungal activity of lactic acid bacteria by addition to the growth medium of phenylpyruvic acid, a precursor of phenyllactic acid 1
Diversity of spore-forming bacteria and identification of Bacillus amyloliquefaciens as a species frequently associated with the ropy spoilage of bread. 1
Totale 153
Salva come PNG Salva come JPEG
Categoria #
all - tutte 1.061
article - articoli 415
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 15
Totale 1.491
Salva come PNG Salva come JPEG


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
2024/2025129 5 24 85 15 0 0 0 0 0 0 0 0
Totale 153