CNR Institutional Research Information System

DI BIASE, MARIAELENA
 Distribuzione geografica
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Continente #
AS - Asia 1.477
NA - Nord America 1.096
EU - Europa 598
SA - Sud America 279
AF - Africa 33
OC - Oceania 7
Continente sconosciuto - Info sul continente non disponibili 1
Totale 3.491
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Nazione #
US - Stati Uniti d'America 1.023
SG - Singapore 573
CN - Cina 295
IT - Italia 289
BR - Brasile 230
HK - Hong Kong 189
VN - Vietnam 148
BD - Bangladesh 105
FR - Francia 84
NL - Olanda 67
KR - Corea 41
JP - Giappone 39
CA - Canada 34
FI - Finlandia 31
DE - Germania 30
GB - Regno Unito 27
AR - Argentina 25
IN - India 22
ZA - Sudafrica 19
MX - Messico 18
ES - Italia 11
ID - Indonesia 10
IE - Irlanda 9
TR - Turchia 9
EC - Ecuador 8
AU - Australia 7
JM - Giamaica 7
IL - Israele 6
IQ - Iraq 6
PL - Polonia 6
SA - Arabia Saudita 6
RU - Federazione Russa 5
UA - Ucraina 5
CO - Colombia 4
CR - Costa Rica 4
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
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
VE - Venezuela 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
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
Totale 3.491
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Città #
Singapore 372
Santa Clara 221
Hong Kong 183
San Jose 172
Hefei 88
Ashburn 83
Beijing 78
Lauterbourg 61
Los Angeles 58
Ho Chi Minh City 54
Dallas 47
Seoul 41
Tokyo 32
Hanoi 29
Milan 28
New York 21
São Paulo 21
Bitonto 13
Buffalo 13
Rome 13
Montreal 12
Turku 11
Atlanta 10
Helsinki 10
Munich 10
Bari 9
Frankfurt am Main 9
Haiphong 9
Lappeenranta 9
Orem 8
Bologna 7
Johannesburg 7
Toronto 7
Brooklyn 6
Minamishinagawa 6
Mumbai 6
Phoenix 6
Potenza 6
Belo Horizonte 5
Biên Hòa 5
Chennai 5
Council Bluffs 5
Dublin 5
Genoa 5
Guangzhou 5
Jeddah 5
Messina 5
Naples 5
Rio de Janeiro 5
Bengaluru 4
Chicago 4
City of London 4
Curitiba 4
Da Nang 4
Denver 4
Dhaka 4
Florence 4
Fortaleza 4
Houston 4
Kingston 4
London 4
Manaus 4
Newark 4
Ninh Bình 4
Ottawa 4
Philadelphia 4
Taranto 4
Thái Bình 4
Warsaw 4
Boston 3
Buenos Aires 3
Campi Bisenzio 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
San José 3
Secaucus 3
Serra 3
Sesto Fiorentino 3
Shanghai 3
Stockholm 3
Sydney 3
Tashkent 3
Tavullia 3
The Bronx 3
Addis Ababa 2
Almaty 2
Amsterdam 2
Ankara 2
Antioch 2
Totale 1.999
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Nome #
Variabilità biologica di batteri del genere Bacillus coinvolti nell'alterazione "pane Filante". 160
Ingrediente a base di sottoprodotto di piselli fermentato con Lactiplantibacillus plantarum ITM21B. 113
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 100
Caratterizzazione di farine di Okra (Abelmoschus esculentus) e loro utilizzo in sourdough 86
Quantifying Variability in Growth Kinetics of Lactobacillus plantarum and Lactobacillus paracasei technological and probiotic strains: a preliminary study 84
ECOLOGIA MICROBICA E CARATTERISTICHE NUTRIZIONALI DI FERMENTATI DI PISELLI SUBSTANDARD PER ESPLORARE IL RECUPERO DEGLI SCARTI VEGETALI 82
Biological variability of Bacillus species associated to the bread rope. 80
The viability of probiotic Lactobacillus paracasei IMPC2.1 coating on apple slices during dehydration and simulated gastro-intestinal digestion 80
Potential Prebiotic Effect of Inulin-Enriched Pasta after In Vitro Gastrointestinal Digestion and Simulated Gut Fermentation 76
Valorizzazione di scarti della molitura di frumento duro per la produzione di ingredienti fermentati da impiegare nel processo di panificazione 74
Microbiological and Physico-Chemical Parameters for Predicting Quality of Fat and Low-fat Raw Ground Beef During Refrigerated Aerobic Storage 74
Okra (Abelmoschus esculentus L.) Flour Integration in Wheat-Based Sourdough: Effect on Nutritional and Technological Quality of Bread 71
A Predictive Growth Model for Pro-technological and Probiotic Lacticaseibacillus paracasei Strains Fermenting White Cabbage 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
Weissella cibaria short-fermented liquid sourdoughs based on quinoa or amaranth flours as fat replacer in focaccia bread formulation 67
Modelling the effects of pH and temperature on the mycotoxin production of Alternaria alternata in a tomato-based medium. 67
Characterization of dextran produced by the food-related strain Weissella cibaria C43-11 and of the relevant dex-transucrase gene 67
Cytotoxic activity and survival of spore-forming bacteria associated to bread-making process. 66
Effect of Amaranth and Quinoa Flours on Exopolysaccharide Production and Protein Profile of Liquid Sourdough Fermented by Weissella cibaria and Lactobacillus plantarum 64
Biopreservation of nutritional and microbiological features of ready-to-eat vegetables processed by the probiotic strain Lactobacillus paracasei LMGP22043. 63
La contaminazione microbica e misure di prevenzione e controllo 63
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 59
Uso delle biotecnologie microbiche per ottenere bioingredienti ricchi in destrano per prodotti panari a ridotto contenuto di grasso aggiunto 56
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
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 52
Filetti di pesce spada probiotici ready-to-eat: efficacia in trial nutrizionale 50
Lactobacillus plantarum ITM21B fermentation product and chickpea flour enhance the nutritional profile of salt reduced bakery products 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 45
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) 44
Pectin-honey coating as novel dehydrating bioactive agent for cut fruit: enhancements of the functional properties of coated dried fruits 43
Realizzazione di pane a ridotto contenuto di sale mediante applicazione di bioingrediente di Lactobacillus plantarum nel processo di panificazione. 42
Identification of spore-forming bacteria contaminating ingredients for bread production: a concern for bread quality and safety? 42
Inactivation of foodborne pathogen in ready-to-eat probiotic artichokes. First International Conference on Microbial Diversity 41
Toxigenic potential of spore-forming bacteria isolated from ingredients used for bread production and involved in ropy spoilage of bread 40
Progetto PON PON01_01435 - Prodotti ortofrutticoli ad alto contenuto in servizio: tecnologie per la qualità e nuovi prodotti (OFR.AL.SER.). Relazione quarto SAL. 40
Effect of pH and TPP concentration on chemico-physical properties, release kinetics and antifungal activity of Chitosan-TPP-Ungeremine microbeads 40
Transfer of available and recognized mathematical models to technological and probiotic strains to assess growth: a preliminary study 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
Physicochemical parameters to predict the microbiological and sensory qualities of fresh-cut baby lettuce leaves. 39
Lactic acid bacterial's bioactive compounds deriving from phenylpyruvic acid metabolism inhibit fungal contaminants of bakery products 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. 35
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
Prebiotic potential of innovative functional pasta enriched with inulin 30
Microbial Ecology and Nutritional Features in Liquid Sourdough Containing Hemp Flour Fermented by Lactic Acid Bacterial Strains 28
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
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
Sub-standard peas valorization through Lactiplantibacillus plantarum fermentation to produce a biologically active ingredient for bread fortification 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. 20
Use of the Probiotic Strain Lactobacillus paracasei IMPC2.1 in Fermentation of Table Olives. 20
null 9
Hempseed Flour‑Based Bioingredient Fermented by Lactiplantibacillus plantarum ITM21B for Salt‑Reduced Bread Production in Industrial Bakery Environment 4
Effect of Dietary Goji Berry (Lycium barbarum) Supplementation on Quality and Storage Stability of Rabbit Meat 3
Totale 3.590
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Categoria #
all - tutte 10.914
article - articoli 4.396
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 169
Totale 15.479
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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
2026/2027170 170 0 0 0 0 0 0 0 0 0 0 0
Totale 3.590