VALERIO, FRANCESCA
 Distribuzione geografica
Continente #
NA - Nord America 535
AS - Asia 315
EU - Europa 123
AF - Africa 1
SA - Sud America 1
Totale 975
Nazione #
US - Stati Uniti d'America 526
SG - Singapore 294
IT - Italia 73
FI - Finlandia 14
CN - Cina 11
CA - Canada 8
DE - Germania 8
ES - Italia 3
GB - Regno Unito 3
HK - Hong Kong 3
NL - Olanda 3
BE - Belgio 2
GR - Grecia 2
IE - Irlanda 2
KR - Corea 2
LT - Lituania 2
MK - Macedonia 2
SE - Svezia 2
AE - Emirati Arabi Uniti 1
AM - Armenia 1
AT - Austria 1
BO - Bolivia 1
CI - Costa d'Avorio 1
DK - Danimarca 1
EE - Estonia 1
HU - Ungheria 1
KZ - Kazakistan 1
NO - Norvegia 1
PA - Panama 1
PT - Portogallo 1
RO - Romania 1
UZ - Uzbekistan 1
VN - Vietnam 1
Totale 975
Città #
Santa Clara 465
Singapore 222
Bitonto 14
Helsinki 14
Florence 7
Guangzhou 6
Ottawa 5
Messina 4
Rome 4
Turin 4
Ashburn 3
Frankfurt am Main 3
Hong Kong 3
Jerez de la Frontera 3
Los Angeles 3
Sala Baganza 3
Athens 2
Bitola 2
Brussels 2
Dublin 2
Forest City 2
Marigliano 2
Martina Franca 2
Milan 2
Molinella 2
Naples 2
Salerno 2
Seoul 2
Toronto 2
Venice 2
Abidjan 1
Almaty 1
Amsterdam 1
Atrani 1
Budapest 1
Dubai 1
Falkenstein 1
Friesland 1
La Paz 1
Lisbon 1
Milton Keynes 1
Orillia 1
Oslo 1
Panama City 1
Parabiago 1
Phoenix 1
Reston 1
Tallinn 1
Tashkent 1
Varese 1
Vienna 1
Yerevan 1
Totale 813
Nome #
Potential Prebiotic Effect of Inulin-Enriched Pasta after In Vitro Gastrointestinal Digestion and Simulated Gut Fermentation 24
Okra (Abelmoschus esculentus L.) Flour Integration in Wheat-Based Sourdough: Effect on Nutritional and Technological Quality of Bread 23
ECOLOGIA MICROBICA E CARATTERISTICHE NUTRIZIONALI DI FERMENTATI DI PISELLI SUBSTANDARD PER ESPLORARE IL RECUPERO DEGLI SCARTI VEGETALI 21
The viability of probiotic Lactobacillus paracasei IMPC2.1 coating on apple slices during dehydration and simulated gastro-intestinal digestion 18
Quality of ready-to-eat swordfish fillets inoculated by Lactobacillus paracasei IMPC 2.1 16
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Progetto PON PON01_01435 - Prodotti ortofrutticoli ad alto contenuto in servizio: tecnologie per la qualità e nuovi prodotti (OFR.AL.SER.). Relazione sesto SAL 15
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Ingrediente a base di sottoprodotto di piselli fermentato con Lactiplantibacillus plantarum ITM21B. 14
Quality of ready to eat swordfish fillets biopreserved by the probiotic Lactobacillus paracasei IMPC 2.1 14
Uso delle biotecnologie microbiche per ottenere bioingredienti ricchi in destrano per prodotti panari a ridotto contenuto di grasso aggiunto 14
Valorizzazione di scarti della molitura di frumento duro per la produzione di ingredienti fermentati da impiegare nel processo di panificazione 14
Characterization of dextran produced by the food-related strain Weissella cibaria C43-11 and of the relevant dex-transucrase gene 14
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 14
Functional foods in Mediterranean diet: exploring the functional features of vegetable case-studies obtained also by biotechnological approaches 13
Weissella cibaria short-fermented liquid sourdoughs based on quinoa or amaranth flours as fat replacer in focaccia bread formulation 13
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An Rhs-like genetic element is involved in bacteriocin production by Pseudomonas savastanoi pv. savastanoi 12
Produzione del metabolita antimicrobico acido fenillattico da parte di batteri lattici 12
Synecology of Lagoecia cuminoides L. in Italy and evaluation of functional compounds presence in its water or hydroalcoholic extracts 12
Phytotoxic Effects of Essential Oils from Six Lamiaceae Species 11
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 11
PON PON01_01435 - Prodotti ortofrutticoli ad alto contenuto in servizio: tecnologie per la qualità e nuovi prodotti (OFR.AL.SER.) 11
Effect of Amaranth and Quinoa Flours on Exopolysaccharide Production and Protein Profile of Liquid Sourdough Fermented by Weissella cibaria and Lactobacillus plantarum 11
Microbiological and Physico-Chemical Parameters for Predicting Quality of Fat and Low-fat Raw Ground Beef During Refrigerated Aerobic Storage 11
Thermoplastic Starch and Bioactive Chitosan Sub-Microparticle Biocomposites: Antifungal and Chemico-Physical Properties of the Films 11
Ecological and Biological Properties of Satureja cuneifolia Ten. and Thymus spinulosus Ten.: Two Wild Officinal Species of Conservation Concern in Apulia (Italy). A Preliminary Survey 10
READY-TO-EAT SWORDFISH FILLETS SUITABLE FOR DELIVERING PROBIOTIC LACTOBACILLUS PARACASEI IMPC 2.1 CELLS INTO THE HUMAN GUT 10
Effect of Lactobacillus brevis-based bioingredient and bran on microbiological, physico-chemical and textural quality of yeast-leavened bread during storage 10
REALIZZAZIONE DI "PUCCIA" SENZA LIEVITO AGGIUNTO MEDIANTE L'USO DI COLTURE BATTERICHE STARTER 10
Spore-forming bacteria associated with bread production: spoilage and toxigenic potential 10
Lactobacillus paracasei-enriched vegetables containing health promoting molecules 10
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) 10
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Biological variability of Bacillus species associated to the bread rope. 9
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Effects of probiotic Lactobacillus paracasei-enriched artichokes on constipated subjects: a pilot study 8
Lactobacillus plantarum ITM21B fermentation product and chickpea flour enhance the nutritional profile of salt reduced bakery products 8
Selezione di batteri lattici da semole di grano duro per il controllo delle muffe del pane. 8
Characterization and Antimicrobial Properties of Essential Oils from Four Wild Taxa of Lamiaceae Family Growing in Apulia 8
Randomised clinical trial: efficacy of the Lactobacillus paracasei enriched artichokes in the treatment of patients with functional constipation a double-blind, controlled, crossover study. 8
Cytotoxic activity and survival of spore-forming bacteria associated to bread-making process. 8
Olive fermentations using lactic acid bacteria isolated from olive phylloplane and olive brines 8
Procedimento per la preparazione di conserve alimentari vegetali contenenti microrganismi probiotici. (Richiesta estensione del brevetto Unione Europea) 8
A Predictive Growth Model for Pro-technological and Probiotic Lacticaseibacillus paracasei Strains Fermenting White Cabbage 8
Pectin-honey coating as novel dehydrating bioactive agent for cut fruit: enhancements of the functional properties of coated dried fruits 8
Use of a Selected Leuconostoc Citreum Strain as a Starter for Making a "Yeast-Free" Bread 8
Progetto PON PON01_01435 - Prodotti ortofrutticoli ad alto contenuto in servizio: tecnologie per la qualità e nuovi prodotti (OFR.AL.SER.). Relazione terzo SAL 7
Control of olive knot disease with a bacteriocin. 7
La tecnologia microfluidica applicata all'analisi delle proteine di parete di batteri lattici dell'ecosistema olivo 7
La tecnologia microfluidica applicata all'analisi delle proteine di parete di batteri lattici dell'ecosistema olivo 7
Realizzazione di pane a ridotto contenuto di sale mediante applicazione di bioingrediente di Lactobacillus plantarum nel processo di panificazione. 7
Role of the probiotic strain Lactobacillus paracasei LMGP22043 carried by artichokes in influencing faecal bacteria and biochemical parameters in human subjects. 7
Progetto PON PON01_01435 - Prodotti ortofrutticoli ad alto contenuto in servizio: tecnologie per la qualità e nuovi prodotti (OFR.AL.SER.). Relazione quarto SAL. 7
Transfer of available and recognized mathematical models to technological and probiotic strains to assess growth: a preliminary study 7
Progetto PON PON01_01435 - Prodotti ortofrutticoli ad alto contenuto in servizio: tecnologie per la qualità e nuovi prodotti (OFR.AL.SER.). Relazione quinto SAL 7
Study of adhesion and survival of lactobacilli and bifidobacteria on table olives with the aim of formulating a new probiotic food 7
Fungal and plant metabolites formulated into biopolymers, with anti-mold activity for food packaging 7
Comparison of three Bacillus amyloliquefaciens strains growth behaviour and evaluation of the spoilage risk during bread shelf-life 7
La tecnologia microfluidica applicata all analisi delle proteine di parete dei batteri lattici dell ecosistema olivo 7
Vivium, i vegetali probiotici, benessere e qualità. La ricerca e l impresa guardano oltre. 7
Ecological and plant community implication on essential oils composition in useful wild officinal species: A pilot case study in Apulia (Italy) 7
Development of functional edible polysaccharides based films for coating dried fruits 7
A READY-TO-USE LIQUID SOURDOUGH FOR THE PRODUCTION OF "YEAST-FREE" BREAD 7
Effect of pH and TPP concentration on chemico-physical properties, release kinetics and antifungal activity of Chitosan-TPP-Ungeremine microbeads 7
Antifungal activity of strains of lactic acid bacteria isolated from a semolina ecosystem against Penicillium roqueforti, Aspergillus niger and Endomyces fibuliger contaminating bakery products 7
Probiotic Lactobacillus paracasei IMPC 2.1 strain delivered by ready-to-eat swordfish fillets colonizes the human gut after alternate-day supplementation 7
Selezione di batteri lattici da semole di grano duro per il controllo delle muffe del pane 6
Ready-to-eat swordfish fillets suitable for delivering probiotic Lactobacillus paracasei IMPC 2.1 cells into the human gut. 6
Filetti di pesce spada probiotici ready-to-eat: efficacia in trial nutrizionale 6
Toxigenic potential of spore-forming bacteria isolated from ingredients used for bread production and involved in ropy spoilage of bread 6
Table olives containing probiotic microrganisms. 6
Procedimento per la preparazione di conserve alimentari vegetali contenenti microrganismi probiotici. 6
DREAM WP6 Model Food Applicability Periodic report (18 month) from 1 May 2009 to 31 October 2010 6
Biopreservation of nutritional and microbiological features of ready-to-eat vegetables processed by the probiotic strain Lactobacillus paracasei LMGP22043. 6
Use of Lactobacillus plantarum fermentation products in bread-making to prevent Bacillus subtilis ropy spoilage. 6
DREAM -EC FP7-222 654-2 " Design and development of REAlistic food Models with well characterized micro- and macro-structure and composition (DREAM)", III anno attività. Monitoring of bacterial behaviour during shelf-life o food models. 6
La contaminazione microbica e misure di prevenzione e controllo 6
Microfluidic technology applied to cell-wall protein analysis of olive related lactic acid bacteria. 6
Process for the preparation of vegetable preserves containing probiotic micro-organisms. 6
La contaminazione microbica e le infezioni virali nei prodotti lievitati da forno 6
Natural contamination of semolina by Bacillus spp. spores and inhibition of rope spoilage in bread 6
Formulation of yeast-leavened bread with reduced salt content by using a Lactobacillus plantarum fermentation product. 6
Probiotic Vegetable Gastronomy: Effect On Human Gut Microbiota 6
Diversity of spore-forming bacteria and identification of Bacillus amyloliquefaciens as a species frequently associated with the ropy spoilage of bread. 6
Variabilità biologica di batteri del genere Bacillus coinvolti nell'alterazione "pane Filante". 5
Different immune responses of dendritic cells induced by Lactobacillus paracasei strains. 5
In vitro and in vivo survival and transit tolerance of potentially probiotic strains carried by artichokes in the gastrointestinal tract. 5
Progetto europeo DREAM -EC FP7-222 654-2 " Design and development of REAlistic food Models with well characterized micro- and macro-structure and composition (DREAM)", II anno attività. D6.7 5
Food model aided design tool to optimize food model formulations, processes and storages according to microbial behaviour. 5
Probiotic Vegetable Gastronomy: Effect On Human Gut Microbiota. EFFoST Annual Meeting - Food and Health 5
Produzione del metabolita antimicrobico acido fenillattico da parte di batteri lattici. 5
Lactobacillus brevis -based bioingredient inhibits Aspergillus niger growth on pan bread 5
Attività antifungina dell'acido fenillattico prodotto da un ceppo di Lactobacillus plantarum isolato da impasto acido 5
Identification of the bacterial species responsible for ropy spoilage used in the assessment of WP5 bread model applicability. 5
Determination of Alternaria growth and mycotoxin boundaries in tomato purée model. 5
Chemico-physical and antifungal properties of poly(butylene succinate)/cavoxin blend: Study of a novel bioactive polymeric based system 5
Physicochemical parameters to predict the microbiological and sensory qualities of fresh-cut baby lettuce leaves. 5
Probiotic vegetable foods containing health promoting molecules 5
Totale 885
Categoria #
all - tutte 5.079
article - articoli 1.884
book - libri 28
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 254
Totale 7.245


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2023/202433 0 0 0 0 0 0 0 0 7 1 8 17
2024/20251.052 14 34 188 105 442 192 23 54 0 0 0 0
Totale 1.085