CNR Institutional Research Information System

DI BIASE, MARIAELENA
 Distribuzione geografica
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Continente #
AS - Asia 1.488
NA - Nord America 1.369
EU - Europa 718
SA - Sud America 296
Continente sconosciuto - Info sul continente non disponibili 106
AF - Africa 32
OC - Oceania 7
Totale 4.016
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Nazione #
US - Stati Uniti d'America 1.283
SG - Singapore 568
IT - Italia 397
CN - Cina 294
BR - Brasile 232
HK - Hong Kong 189
VN - Vietnam 145
BD - Bangladesh 113
FR - Francia 84
NL - Olanda 73
CA - Canada 42
KR - Corea 41
JP - Giappone 39
DE - Germania 31
FI - Finlandia 31
GB - Regno Unito 30
AR - Argentina 25
IN - India 22
MX - Messico 18
ZA - Sudafrica 18
EC - Ecuador 15
ID - Indonesia 13
ES - Italia 12
CO - Colombia 10
IE - Irlanda 10
TR - Turchia 10
JM - Giamaica 8
SA - Arabia Saudita 8
AU - Australia 7
IL - Israele 6
IQ - Iraq 6
MY - Malesia 6
PL - Polonia 6
CR - Costa Rica 5
RU - Federazione Russa 5
UA - Ucraina 5
MA - Marocco 4
PE - Perù 4
PK - Pakistan 4
SE - Svezia 4
VE - Venezuela 4
AZ - Azerbaigian 3
CH - Svizzera 3
ET - Etiopia 3
PH - Filippine 3
UZ - Uzbekistan 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
PT - Portogallo 2
PY - Paraguay 2
TT - Trinidad e Tobago 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
LC - Santa Lucia 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
TH - Thailandia 1
TW - Taiwan 1
XK - ???statistics.table.value.countryCode.XK??? 1
YE - Yemen 1
Totale 3.911
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Città #
Singapore 369
Santa Clara 235
San Jose 211
Hong Kong 182
Ashburn 98
Hefei 88
Beijing 78
Los Angeles 64
Lauterbourg 61
Ho Chi Minh City 54
Dallas 46
Seoul 41
Milan 39
Tokyo 32
Rome 28
Hanoi 27
New York 27
São Paulo 20
Bitonto 13
Buffalo 12
Livorno 11
Montreal 11
Turku 11
Atlanta 10
Helsinki 10
Munich 10
Phoenix 10
Bari 9
Bologna 9
Council Bluffs 9
Frankfurt am Main 9
Haiphong 9
Lappeenranta 9
Philadelphia 9
Brooklyn 8
Guayaquil 8
Orem 8
Toronto 8
Johannesburg 7
Naples 7
Queens 7
Charlotte 6
Denver 6
Minamishinagawa 6
Mumbai 6
Potenza 6
Belo Horizonte 5
Biên Hòa 5
Chennai 5
Chicago 5
Dublin 5
Florence 5
Genoa 5
Guangzhou 5
Houston 5
Jeddah 5
Kingston 5
Messina 5
Modugno 5
Rio de Janeiro 5
Taranto 5
The Bronx 5
Turin 5
Bengaluru 4
City of London 4
Curitiba 4
Da Nang 4
Dhaka 4
Figino 4
Fortaleza 4
Kuala Lumpur 4
London 4
Manaus 4
Newark 4
Ninh Bình 4
Orlando 4
Ottawa 4
San José 4
Thái Bình 4
Venice 4
Warsaw 4
Washington 4
Bogotá 3
Boston 3
Brampton 3
Brasília 3
Buenos Aires 3
Campi Bisenzio 3
Catania 3
Düsseldorf 3
Guarulhos 3
Huauchinango 3
Hải Dương 3
Istanbul 3
Kyiv 3
Lagoa Santa 3
Marigliano 3
Mexico City 3
Miami 3
Miramar 3
Totale 2.159
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Nome #
Variabilità biologica di batteri del genere Bacillus coinvolti nell'alterazione "pane Filante". 201
Ingrediente a base di sottoprodotto di piselli fermentato con Lactiplantibacillus plantarum ITM21B. 134
Toxigenic potential and heat survival of spore-forming bacteria isolated from bread and ingredients 120
Study on spore-forming Bacillus species involved in bread spoilage, contamination risk evaluation and bio-preservation tool 108
Quantifying Variability in Growth Kinetics of Lactobacillus plantarum and Lactobacillus paracasei technological and probiotic strains: a preliminary study 95
Caratterizzazione di farine di Okra (Abelmoschus esculentus) e loro utilizzo in sourdough 95
ECOLOGIA MICROBICA E CARATTERISTICHE NUTRIZIONALI DI FERMENTATI DI PISELLI SUBSTANDARD PER ESPLORARE IL RECUPERO DEGLI SCARTI VEGETALI 93
Biological variability of Bacillus species associated to the bread rope. 91
The viability of probiotic Lactobacillus paracasei IMPC2.1 coating on apple slices during dehydration and simulated gastro-intestinal digestion 86
Microbiological and Physico-Chemical Parameters for Predicting Quality of Fat and Low-fat Raw Ground Beef During Refrigerated Aerobic Storage 85
Potential Prebiotic Effect of Inulin-Enriched Pasta after In Vitro Gastrointestinal Digestion and Simulated Gut Fermentation 82
A Predictive Growth Model for Pro-technological and Probiotic Lacticaseibacillus paracasei Strains Fermenting White Cabbage 81
Valorizzazione di scarti della molitura di frumento duro per la produzione di ingredienti fermentati da impiegare nel processo di panificazione 79
Modelling the effects of pH and temperature on the mycotoxin production of Alternaria alternata in a tomato-based medium. 79
Effect of Amaranth and Quinoa Flours on Exopolysaccharide Production and Protein Profile of Liquid Sourdough Fermented by Weissella cibaria and Lactobacillus plantarum 77
Characterization of dextran produced by the food-related strain Weissella cibaria C43-11 and of the relevant dex-transucrase gene 76
Okra (Abelmoschus esculentus L.) Flour Integration in Wheat-Based Sourdough: Effect on Nutritional and Technological Quality of Bread 74
Unconventional raw plant matrices as source of pro-technological microbes for application in food fermentation. 74
La contaminazione microbica e misure di prevenzione e controllo 73
Cytotoxic activity and survival of spore-forming bacteria associated to bread-making process. 73
Progetto PON PON01_01435 - Prodotti ortofrutticoli ad alto contenuto in servizio: tecnologie per la qualità e nuovi prodotti (OFR.AL.SER.). Relazione sesto SAL 71
Biopreservation of nutritional and microbiological features of ready-to-eat vegetables processed by the probiotic strain Lactobacillus paracasei LMGP22043. 70
Weissella cibaria short-fermented liquid sourdoughs based on quinoa or amaranth flours as fat replacer in focaccia bread formulation 69
Thermoplastic Starch and Bioactive Chitosan Sub-Microparticle Biocomposites: Antifungal and Chemico-Physical Properties of the Films 66
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 64
Realizzazione di pane a ridotto contenuto di sale mediante applicazione di bioingrediente di Lactobacillus plantarum nel processo di panificazione. 60
Uso delle biotecnologie microbiche per ottenere bioingredienti ricchi in destrano per prodotti panari a ridotto contenuto di grasso aggiunto 60
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 60
Progetto PON PON01_01435 - Prodotti ortofrutticoli ad alto contenuto in servizio: tecnologie per la qualità e nuovi prodotti (OFR.AL.SER.). Relazione terzo SAL 57
Filetti di pesce spada probiotici ready-to-eat: efficacia in trial nutrizionale 56
READY-TO-EAT SWORDFISH FILLETS SUITABLE FOR DELIVERING PROBIOTIC LACTOBACILLUS PARACASEI IMPC 2.1 CELLS INTO THE HUMAN GUT 56
Microbiological and chemical spoilage prediction of high and low fat raw ground meat. 56
Lactobacillus plantarum ITM21B fermentation product and chickpea flour enhance the nutritional profile of salt reduced bakery products 54
Effect of Lactobacillus brevis-based bioingredient and bran on microbiological, physico-chemical and textural quality of yeast-leavened bread during storage 50
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) 50
Pectin-honey coating as novel dehydrating bioactive agent for cut fruit: enhancements of the functional properties of coated dried fruits 50
Ready-to-eat swordfish fillets suitable for delivering probiotic Lactobacillus paracasei IMPC 2.1 cells into the human gut. 48
Identification of spore-forming bacteria contaminating ingredients for bread production: a concern for bread quality and safety? 48
Transfer of available and recognized mathematical models to technological and probiotic strains to assess growth: a preliminary study 46
Physicochemical parameters to predict the microbiological and sensory qualities of fresh-cut baby lettuce leaves. 46
Inactivation of foodborne pathogen in ready-to-eat probiotic artichokes. First International Conference on Microbial Diversity 44
Effect of pH and TPP concentration on chemico-physical properties, release kinetics and antifungal activity of Chitosan-TPP-Ungeremine microbeads 44
Lactic acid bacterial's bioactive compounds deriving from phenylpyruvic acid metabolism inhibit fungal contaminants of bakery products 44
Progetto PON PON01_01435 - Prodotti ortofrutticoli ad alto contenuto in servizio: tecnologie per la qualità e nuovi prodotti (OFR.AL.SER.). Relazione quarto SAL. 42
Progetto PON PON01_01435 - Prodotti ortofrutticoli ad alto contenuto in servizio: tecnologie per la qualità e nuovi prodotti (OFR.AL.SER.). Relazione quinto SAL 42
Toxigenic potential of spore-forming bacteria isolated from ingredients used for bread production and involved in ropy spoilage of bread 41
Formulation of yeast-leavened bread with reduced salt content by using a Lactobacillus plantarum fermentation product. 41
Diversity of spore-forming bacteria and identification of Bacillus amyloliquefaciens as a species frequently associated with the ropy spoilage of bread. 40
Improvement of the antifungal activity of lactic acid bacteria by addition to the growth medium of phenylpyruvic acid, a precursor of phenyllactic acid 39
Prebiotic potential of innovative functional pasta enriched with inulin 38
Probiotic Lactobacillus paracasei IMPC 2.1 strain delivered by ready-to-eat swordfish fillets colonizes the human gut after alternate-day supplementation 38
Chemico-physical and antifungal properties of poly(butylene succinate)/cavoxin blend: Study of a novel bioactive polymeric based system 36
Comparison of three Bacillus amyloliquefaciens strains growth behaviour and evaluation of the spoilage risk during bread shelf-life 35
Comparison of growth behaviour and heat resistance of two Bacillus amyloliquefaciens strains responsible for ropy spoilage of bread. 35
Lactobacillus brevis -based bioingredient inhibits Aspergillus niger growth on pan bread 34
Probiotic Vegetable Gastronomy: Effect On Human Gut Microbiota. EFFoST Annual Meeting - Food and Health 32
Microbial Ecology and Nutritional Features in Liquid Sourdough Containing Hemp Flour Fermented by Lactic Acid Bacterial Strains 31
Sub-standard peas valorization through Lactiplantibacillus plantarum fermentation to produce a biologically active ingredient for bread fortification 30
Physico-chemical parameters to predict microbiological and sensory quality aspects of baby lettuce leaves 29
Food model aided design tool to optimize food model formulations, processes and storages according to microbial behaviour. 28
Behaviour of spoilage microorganisms on DREAM model foods: the case of the spoiler Bacillus amyloliquefaciens in bread. 28
Probiotic vegetable foods containing health promoting molecules 27
Vivium, i vegetali probiotici, benessere e qualità. La ricerca e l impresa guardano oltre. 27
Effect of Lactobacillus brevis - based bioingredient and bran on microbiological, physico-chemical and textural quality of yeast leavened bread during storage. 27
Miglioramento della qualitá e della shelf-life di prodotti ittici ready - to eat. 25
Probiotic Vegetable Gastronomy: Effect On Human Gut Microbiota 25
Probiotic strain Lactobacillus paracasei LMGP22043 as a starter in olive fermentation. 24
Use of the Probiotic Strain Lactobacillus paracasei IMPC2.1 in Fermentation of Table Olives. 24
Hempseed Flour‑Based Bioingredient Fermented by Lactiplantibacillus plantarum ITM21B for Salt‑Reduced Bread Production in Industrial Bakery Environment 17
Characterization of the bacterial microbiota from traditional African spontaneously fermented foods and selection of candidates with potential effect on mycotoxigenic fungi 14
BIOTECHNOLOGICAL STRATEGIES TO REDUCE SALT AND/OR FAT IN FOCACCIA TYPE-BREAD 12
Effect of Dietary Goji Berry (Lycium barbarum) Supplementation on Quality and Storage Stability of Rabbit Meat 10
Totale 4.016
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Categoria #
all - tutte 12.596
article - articoli 5.131
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 210
Totale 17.937
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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
2024/20251.126 5 24 80 50 200 101 4 57 45 74 272 214
2025/20262.238 91 174 216 267 340 124 257 151 175 128 122 193
2026/2027628 252 88 288 0 0 0 0 0 0 0 0 0
Totale 4.016