CNR Institutional Research Information System

DI BIASE, MARIAELENA
 Distribuzione geografica
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Continente #
AS - Asia 1.485
NA - Nord America 1.143
EU - Europa 636
SA - Sud America 287
Continente sconosciuto - Info sul continente non disponibili 100
AF - Africa 33
OC - Oceania 7
Totale 3.691
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Nazione #
US - Stati Uniti d'America 1.065
SG - Singapore 573
IT - Italia 321
CN - Cina 295
BR - Brasile 230
HK - Hong Kong 191
VN - Vietnam 148
BD - Bangladesh 109
FR - Francia 84
NL - Olanda 72
KR - Corea 41
JP - Giappone 39
CA - Canada 37
FI - Finlandia 31
DE - Germania 30
GB - Regno Unito 27
AR - Argentina 25
IN - India 22
ZA - Sudafrica 19
MX - Messico 18
EC - Ecuador 14
ES - Italia 12
ID - Indonesia 10
TR - Turchia 10
IE - Irlanda 9
AU - Australia 7
JM - Giamaica 7
IL - Israele 6
IQ - Iraq 6
PL - Polonia 6
SA - Arabia Saudita 6
CO - Colombia 5
CR - Costa Rica 5
RU - Federazione Russa 5
UA - Ucraina 5
MA - Marocco 4
PE - Perù 4
PK - Pakistan 4
SE - Svezia 4
AZ - Azerbaigian 3
CH - Svizzera 3
ET - Etiopia 3
MY - Malesia 3
UZ - Uzbekistan 3
VE - Venezuela 3
AE - Emirati Arabi Uniti 2
BE - Belgio 2
BG - Bulgaria 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
PA - Panama 2
PH - Filippine 2
PT - Portogallo 2
PY - Paraguay 2
UY - Uruguay 2
AL - Albania 1
AM - Armenia 1
AT - Austria 1
BA - Bosnia-Erzegovina 1
BO - Bolivia 1
CI - Costa d'Avorio 1
CL - Cile 1
EG - Egitto 1
GE - Georgia 1
GH - Ghana 1
GR - Grecia 1
GT - Guatemala 1
HN - Honduras 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
NG - Nigeria 1
NI - Nicaragua 1
NO - Norvegia 1
NP - Nepal 1
OM - Oman 1
PR - Porto Rico 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
YE - Yemen 1
Totale 3.592
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Città #
Singapore 372
Santa Clara 228
Hong Kong 184
San Jose 180
Ashburn 88
Hefei 88
Beijing 78
Lauterbourg 61
Los Angeles 60
Ho Chi Minh City 54
Dallas 47
Seoul 41
Milan 33
Tokyo 32
Hanoi 29
New York 22
São Paulo 21
Rome 18
Bitonto 13
Buffalo 13
Montreal 12
Turku 11
Atlanta 10
Helsinki 10
Munich 10
Bari 9
Frankfurt am Main 9
Haiphong 9
Lappeenranta 9
Guayaquil 8
Orem 8
Bologna 7
Johannesburg 7
Toronto 7
Brooklyn 6
Minamishinagawa 6
Mumbai 6
Naples 6
Phoenix 6
Potenza 6
Belo Horizonte 5
Biên Hòa 5
Chennai 5
Council Bluffs 5
Dublin 5
Florence 5
Genoa 5
Guangzhou 5
Jeddah 5
Messina 5
Rio de Janeiro 5
Bengaluru 4
Chicago 4
City of London 4
Curitiba 4
Da Nang 4
Denver 4
Dhaka 4
Fortaleza 4
Houston 4
Kingston 4
London 4
Manaus 4
Newark 4
Ninh Bình 4
Ottawa 4
Philadelphia 4
San José 4
Taranto 4
Thái Bình 4
Turin 4
Warsaw 4
Washington 4
Boston 3
Buenos Aires 3
Campi Bisenzio 3
Catania 3
Charlotte 3
Düsseldorf 3
Guarulhos 3
Hải Dương 3
Istanbul 3
Kyiv 3
Lagoa Santa 3
Marigliano 3
Mexico City 3
Padua 3
Parma 3
Sala Baganza 3
Salerno 3
San Francisco 3
Secaucus 3
Serra 3
Sesto Fiorentino 3
Shanghai 3
Stockholm 3
Sydney 3
Tashkent 3
Tavullia 3
The Bronx 3
Totale 2.048
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Nome #
Variabilità biologica di batteri del genere Bacillus coinvolti nell'alterazione "pane Filante". 174
Ingrediente a base di sottoprodotto di piselli fermentato con Lactiplantibacillus plantarum ITM21B. 116
Toxigenic potential and heat survival of spore-forming bacteria isolated from bread and ingredients 113
Study on spore-forming Bacillus species involved in bread spoilage, contamination risk evaluation and bio-preservation tool 102
Caratterizzazione di farine di Okra (Abelmoschus esculentus) e loro utilizzo in sourdough 91
Quantifying Variability in Growth Kinetics of Lactobacillus plantarum and Lactobacillus paracasei technological and probiotic strains: a preliminary study 90
Biological variability of Bacillus species associated to the bread rope. 86
ECOLOGIA MICROBICA E CARATTERISTICHE NUTRIZIONALI DI FERMENTATI DI PISELLI SUBSTANDARD PER ESPLORARE IL RECUPERO DEGLI SCARTI VEGETALI 82
The viability of probiotic Lactobacillus paracasei IMPC2.1 coating on apple slices during dehydration and simulated gastro-intestinal digestion 81
Microbiological and Physico-Chemical Parameters for Predicting Quality of Fat and Low-fat Raw Ground Beef During Refrigerated Aerobic Storage 81
Valorizzazione di scarti della molitura di frumento duro per la produzione di ingredienti fermentati da impiegare nel processo di panificazione 76
Potential Prebiotic Effect of Inulin-Enriched Pasta after In Vitro Gastrointestinal Digestion and Simulated Gut Fermentation 76
A Predictive Growth Model for Pro-technological and Probiotic Lacticaseibacillus paracasei Strains Fermenting White Cabbage 72
Okra (Abelmoschus esculentus L.) Flour Integration in Wheat-Based Sourdough: Effect on Nutritional and Technological Quality of Bread 71
Modelling the effects of pH and temperature on the mycotoxin production of Alternaria alternata in a tomato-based medium. 71
La contaminazione microbica e misure di prevenzione e controllo 70
Unconventional raw plant matrices as source of pro-technological microbes for application in food fermentation. 69
Progetto PON PON01_01435 - Prodotti ortofrutticoli ad alto contenuto in servizio: tecnologie per la qualità e nuovi prodotti (OFR.AL.SER.). Relazione sesto SAL 68
Characterization of dextran produced by the food-related strain Weissella cibaria C43-11 and of the relevant dex-transucrase gene 68
Weissella cibaria short-fermented liquid sourdoughs based on quinoa or amaranth flours as fat replacer in focaccia bread formulation 67
Effect of Amaranth and Quinoa Flours on Exopolysaccharide Production and Protein Profile of Liquid Sourdough Fermented by Weissella cibaria and Lactobacillus plantarum 66
Cytotoxic activity and survival of spore-forming bacteria associated to bread-making process. 66
Biopreservation of nutritional and microbiological features of ready-to-eat vegetables processed by the probiotic strain Lactobacillus paracasei LMGP22043. 65
Thermoplastic Starch and Bioactive Chitosan Sub-Microparticle Biocomposites: Antifungal and Chemico-Physical Properties of the Films 63
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 60
Uso delle biotecnologie microbiche per ottenere bioingredienti ricchi in destrano per prodotti panari a ridotto contenuto di grasso aggiunto 57
Progetto PON PON01_01435 - Prodotti ortofrutticoli ad alto contenuto in servizio: tecnologie per la qualità e nuovi prodotti (OFR.AL.SER.). Relazione terzo SAL 55
Filetti di pesce spada probiotici ready-to-eat: efficacia in trial nutrizionale 55
Microbiological and chemical spoilage prediction of high and low fat raw ground meat. 55
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 55
READY-TO-EAT SWORDFISH FILLETS SUITABLE FOR DELIVERING PROBIOTIC LACTOBACILLUS PARACASEI IMPC 2.1 CELLS INTO THE HUMAN GUT 54
Lactobacillus plantarum ITM21B fermentation product and chickpea flour enhance the nutritional profile of salt reduced bakery products 49
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) 47
Ready-to-eat swordfish fillets suitable for delivering probiotic Lactobacillus paracasei IMPC 2.1 cells into the human gut. 46
Effect of Lactobacillus brevis-based bioingredient and bran on microbiological, physico-chemical and textural quality of yeast-leavened bread during storage 46
Realizzazione di pane a ridotto contenuto di sale mediante applicazione di bioingrediente di Lactobacillus plantarum nel processo di panificazione. 45
Pectin-honey coating as novel dehydrating bioactive agent for cut fruit: enhancements of the functional properties of coated dried fruits 44
Transfer of available and recognized mathematical models to technological and probiotic strains to assess growth: a preliminary study 43
Identification of spore-forming bacteria contaminating ingredients for bread production: a concern for bread quality and safety? 43
Inactivation of foodborne pathogen in ready-to-eat probiotic artichokes. First International Conference on Microbial Diversity 41
Progetto PON PON01_01435 - Prodotti ortofrutticoli ad alto contenuto in servizio: tecnologie per la qualità e nuovi prodotti (OFR.AL.SER.). Relazione quarto SAL. 41
Toxigenic potential of spore-forming bacteria isolated from ingredients used for bread production and involved in ropy spoilage of bread 40
Effect of pH and TPP concentration on chemico-physical properties, release kinetics and antifungal activity of Chitosan-TPP-Ungeremine microbeads 40
Lactic acid bacterial's bioactive compounds deriving from phenylpyruvic acid metabolism inhibit fungal contaminants of bakery products 40
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
Physicochemical parameters to predict the microbiological and sensory qualities of fresh-cut baby lettuce leaves. 39
BIOTECHNOLOGICAL STRATEGIES TO REDUCE SALT AND/OR FAT IN FOCACCIA TYPE-BREAD 36
Formulation of yeast-leavened bread with reduced salt content by using a Lactobacillus plantarum fermentation product. 36
Diversity of spore-forming bacteria and identification of Bacillus amyloliquefaciens as a species frequently associated with the ropy spoilage of bread. 36
Prebiotic potential of innovative functional pasta enriched with inulin 34
Probiotic Lactobacillus paracasei IMPC 2.1 strain delivered by ready-to-eat swordfish fillets colonizes the human gut after alternate-day supplementation 34
Lactobacillus brevis -based bioingredient inhibits Aspergillus niger growth on pan bread 33
Comparison of three Bacillus amyloliquefaciens strains growth behaviour and evaluation of the spoilage risk during bread shelf-life 33
Comparison of growth behaviour and heat resistance of two Bacillus amyloliquefaciens strains responsible for ropy spoilage of bread. 32
Chemico-physical and antifungal properties of poly(butylene succinate)/cavoxin blend: Study of a novel bioactive polymeric based system 31
Microbial Ecology and Nutritional Features in Liquid Sourdough Containing Hemp Flour Fermented by Lactic Acid Bacterial Strains 29
Improvement of the antifungal activity of lactic acid bacteria by addition to the growth medium of phenylpyruvic acid, a precursor of phenyllactic acid 28
Probiotic Vegetable Gastronomy: Effect On Human Gut Microbiota. EFFoST Annual Meeting - Food and Health 27
Food model aided design tool to optimize food model formulations, processes and storages according to microbial behaviour. 26
Behaviour of spoilage microorganisms on DREAM model foods: the case of the spoiler Bacillus amyloliquefaciens in bread. 26
Sub-standard peas valorization through Lactiplantibacillus plantarum fermentation to produce a biologically active ingredient for bread fortification 26
Physico-chemical parameters to predict microbiological and sensory quality aspects of baby lettuce leaves 25
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
Effect of Lactobacillus brevis - based bioingredient and bran on microbiological, physico-chemical and textural quality of yeast leavened bread during storage. 24
Probiotic Vegetable Gastronomy: Effect On Human Gut Microbiota 24
Probiotic strain Lactobacillus paracasei LMGP22043 as a starter in olive fermentation. 21
Use of the Probiotic Strain Lactobacillus paracasei IMPC2.1 in Fermentation of Table Olives. 20
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Hempseed Flour‑Based Bioingredient Fermented by Lactiplantibacillus plantarum ITM21B for Salt‑Reduced Bread Production in Industrial Bakery Environment 6
Effect of Dietary Goji Berry (Lycium barbarum) Supplementation on Quality and Storage Stability of Rabbit Meat 4
Totale 3.691
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Categoria #
all - tutte 11.491
article - articoli 4.634
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 192
Totale 16.317
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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
2025/20262.263 91 178 221 270 343 124 258 154 176 130 123 195
2026/2027271 256 15 0 0 0 0 0 0 0 0 0 0
Totale 3.691