CNR Institutional Research Information System

MONTEMURRO, MARCO
 Distribuzione geografica
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Continente #
AS - Asia 631
NA - Nord America 325
EU - Europa 291
SA - Sud America 108
AF - Africa 12
OC - Oceania 1
Totale 1.368
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Nazione #
US - Stati Uniti d'America 304
SG - Singapore 274
IT - Italia 109
CN - Cina 100
HK - Hong Kong 89
BR - Brasile 85
VN - Vietnam 68
NL - Olanda 45
FR - Francia 37
JP - Giappone 30
FI - Finlandia 26
GB - Regno Unito 22
KR - Corea 19
DE - Germania 14
AR - Argentina 12
IN - India 12
CA - Canada 8
MX - Messico 8
ES - Italia 6
MA - Marocco 6
EC - Ecuador 5
TR - Turchia 5
UA - Ucraina 5
AT - Austria 4
ID - Indonesia 4
IQ - Iraq 4
BD - Bangladesh 3
BG - Bulgaria 3
IE - Irlanda 3
MY - Malesia 3
PL - Polonia 3
SE - Svezia 3
TH - Thailandia 3
BE - Belgio 2
CL - Cile 2
DO - Repubblica Dominicana 2
ET - Etiopia 2
HU - Ungheria 2
IL - Israele 2
JO - Giordania 2
PH - Filippine 2
QA - Qatar 2
SA - Arabia Saudita 2
VE - Venezuela 2
AU - Australia 1
AZ - Azerbaigian 1
BA - Bosnia-Erzegovina 1
BY - Bielorussia 1
CH - Svizzera 1
CI - Costa d'Avorio 1
CR - Costa Rica 1
CY - Cipro 1
DZ - Algeria 1
HN - Honduras 1
KZ - Kazakistan 1
LT - Lituania 1
MV - Maldive 1
NI - Nicaragua 1
NP - Nepal 1
PE - Perù 1
PK - Pakistan 1
PY - Paraguay 1
RO - Romania 1
RS - Serbia 1
RU - Federazione Russa 1
TN - Tunisia 1
UZ - Uzbekistan 1
ZA - Sudafrica 1
Totale 1.368
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Città #
Singapore 159
Hong Kong 88
Santa Clara 62
San Jose 40
Hefei 36
Los Angeles 33
Lauterbourg 27
Beijing 24
Council Bluffs 24
Hanoi 24
Tokyo 24
Seoul 19
Ashburn 18
Ho Chi Minh City 17
Dallas 15
Helsinki 13
Lappeenranta 10
Genoa 9
New York 9
São Paulo 9
Milan 7
Naples 7
Brasília 6
Poplar 6
Bari 5
Rome 5
Atlanta 4
Curitiba 4
Falkenstein 4
Kyiv 4
Orem 4
San Gregorio di Catania 4
Seattle 4
Amsterdam 3
Bengaluru 3
Da Nang 3
Denver 3
Dublin 3
Frankfurt am Main 3
Istanbul 3
Kuala Lumpur 3
Montreal 3
Nuremberg 3
Phoenix 3
San Francisco 3
Stockholm 3
Thái Nguyên 3
Turin 3
Vienna 3
Warsaw 3
Addis Ababa 2
Almere Stad 2
Altamura 2
Amman 2
Araraquara 2
Baghdad 2
Bangkok 2
Bexley 2
Biên Hòa 2
Bologna 2
Buenos Aires 2
Catania 2
Chennai 2
Chicago 2
Chihuahua City 2
City of London 2
Concepción 2
Doha 2
Gioia del Colle 2
Guayaquil 2
Haiphong 2
Jeddah 2
La Plata 2
Manila 2
Massa 2
Mauá 2
Meknes 2
Mexico City 2
Minamishinagawa 2
Munich 2
Paris 2
Portsmouth 2
Potenza 2
Recanati 2
Richmond 2
Rio de Janeiro 2
Salvador 2
Sofia 2
Trepuzzi 2
Três Rios 2
Turku 2
Việt Trì 2
Abidjan 1
Agadir 1
Ahome 1
Aktau 1
Alegrete 1
Ankara 1
Arapongas 1
Açu 1
Totale 867
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Nome #
The food by-products bioprocess wheel: a guidance tool for the food industry 123
Valorizzazione di sottoprodotti della lavorazione del carciofo per la produzione di pane arricchito in composti health promoting 82
The Weissella and Periweissella genera: up-to-date taxonomy, ecology, safety, biotechnological, and probiotic potential 81
Motility in Periweissella Species: Genomic and Phenotypic Characterization and Update on Motility in Lactobacillaceae 71
Feeding with Sustainably Sourdough Bread Has the Potential to Promote the Healthy Microbiota Metabolism at the Colon Level 68
VALORIZZAZIONE DEGLI SCARTI DELLA LAVORAZIONE DEL CARCIOFO PER LA PRODUZIONE DI PANE ARRICCHITO IN COMPOSTI BIOATTIVI 62
Probiotic Potential and Safety Assessment of Type Strains of Weissella and Periweissella Species 58
Bioplastic Production from Agri-Food Waste through the Use of Haloferax mediterranei: A Comprehensive Initial Overview 57
Production of a yeast-free focaccia with reduced salt content using a selected Leuconostoc citreum strain and seawater 57
Novel Insights Into the Phylogeny and Biotechnological Potential of Weissella Species 54
Characterization and functional application of artichoke bracts: Enrichment of bread with health promoting compounds 54
Exploitation of spent coffee ground (SCG) as a source of functional compounds and growth substrate for probiotic lactic acid bacteria 53
Production of the polyhydroxyalkanoate PHBV from ricotta cheese exhausted whey by haloferax mediterranei fermentation 51
Exploitation of sprouted barley grains and flour through sourdough fermentation 49
Upcycling mango peels into a functional ingredient by combining fermentation and enzymatic-assisted extraction 46
A chestnut-hemp type-II sourdough to improve technological, nutritional, and sensory properties of gluten-free bread 42
A Strategy to Upcycle Mango Peels into a Functional Ingredient by Combining Fermentation and Enzymatic-Assisted Extraction 38
Use of Selected Lactic Acid Bacteria and Carob Flour for the Production of a High-Fibre and "Clean Label" Plant-Based Yogurt-like Product 38
Design of a Plant-Based Yogurt-Like Product Fortified with Hemp Flour: Formulation and Characterization 37
Genomic Characterisation of Limosilactobacillus fermentum CRL2085 Unveiling Probiotic Traits for Application in Cattle Feed 37
Molecular characterization of exopolysaccharide from Periweissella beninensis LMG 25373T and technological properties in plant-based food production. 36
Exploitation of wasted bread as substrate for polyhydroxyalkanoates production through the use of Haloferax mediterranei and seawater 34
How cereal flours, starters, enzymes, and process parameters affect the in vitro digestibility of sourdough bread 32
Design and characterization of a plant-based ice cream obtained from a cereal/legume yogurt-like 31
Application of a sourdough type-II fermentation model to gelatinized legume flours: Starter robustness, technological and nutritional implications, potential of the bread and pasta fortification 30
Antihypertensive peptides from ultrafiltration and fermentation of the ricotta cheese exhausted whey: Design and characterization of a functional ricotta cheese 29
Plant-based alternatives to yogurt: State-of-the-art and perspectives of new biotechnological challenges 28
Periweissella 27
Design of a “clean-label” gluten-free bread to meet consumers demand 14
Selection of non-Lactobacillus strains to be used as starters for sourdough fermentation 10
Use of sourdough made with quinoa (Chenopodium quinoa) flour and autochthonous selected lactic acid bacteria for enhancing the nutritional, textural and sensory features of white bread 9
null 9
Substrate Optimization for PHB Production from Ricotta Cheese Exhausted Whey Using Azohydromonas lata DSM 1123 9
Recent advances in the use of sourdough biotechnology in pasta making 7
Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pasta 6
Yogurt-like beverages made with cereals 6
Quinoa flour as an ingredient to enhance the nutritional and functional features of cereal-based foods 6
Characterization of the Bread Made with Durum Wheat Semolina Rendered Gluten Free by Sourdough Biotechnology in Comparison with Commercial Gluten-Free Products 6
Exploring the microbiota of faba bean: Functional characterization of lactic acid bacteria 5
Use of fermented quinoa flour for pasta making and evaluation of the technological and nutritional features 5
null 5
Use of selected lactic acid bacteria and quinoa flour for manufacturing novel yogurt-like beverages 5
Lactic Acid Fermentation of Pomegranate Juice as a Tool to Improve Antioxidant Activity 5
Investigation of the nutritional, functional and technological effects of the sourdough fermentation of sprouted flours 5
null 5
Sourdough fermented breads are more digestible than those started with baker’s yeast alone: An in vivo challenge dissecting distinct gastrointestinal responses 5
Pro-technological and functional characterization of lactic acid bacteria to be used as starters for hemp (Cannabis sativa L.) sourdough fermentation and wheat bread fortification 5
Totale 1.532
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Categoria #
all - tutte 4.246
article - articoli 3.817
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 109
Totale 8.172
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2023/20246 0 0 0 0 0 0 0 0 0 0 6 0
2024/2025526 0 0 22 12 76 91 21 37 15 55 108 89
2025/20261.000 37 80 76 145 151 85 114 34 134 114 30 0
Totale 1.532