CNR Institutional Research Information System

LAVERMICOCCA, PAOLA
 Distribuzione geografica
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Continente #
AS - Asia 3.692
NA - Nord America 2.559
EU - Europa 998
SA - Sud America 783
AF - Africa 64
Continente sconosciuto - Info sul continente non disponibili 63
OC - Oceania 9
Totale 8.168
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Nazione #
US - Stati Uniti d'America 2.395
SG - Singapore 1.556
CN - Cina 725
BR - Brasile 620
HK - Hong Kong 442
IT - Italia 384
VN - Vietnam 381
FR - Francia 237
BD - Bangladesh 147
KR - Corea 109
NL - Olanda 95
JP - Giappone 88
CA - Canada 72
IN - India 60
AR - Argentina 48
DE - Germania 43
MX - Messico 41
GB - Regno Unito 40
RU - Federazione Russa 37
EC - Ecuador 36
CO - Colombia 34
FI - Finlandia 34
ID - Indonesia 32
ZA - Sudafrica 30
ES - Italia 19
JM - Giamaica 19
TR - Turchia 19
IL - Israele 18
UA - Ucraina 17
SA - Arabia Saudita 16
VE - Venezuela 16
IQ - Iraq 15
PH - Filippine 13
IE - Irlanda 12
BY - Bielorussia 10
SE - Svezia 10
AU - Australia 9
CL - Cile 9
PK - Pakistan 9
PL - Polonia 9
EG - Egitto 8
MY - Malesia 8
MA - Marocco 7
UZ - Uzbekistan 7
BO - Bolivia 6
HN - Honduras 6
NP - Nepal 6
PE - Perù 6
CZ - Repubblica Ceca 5
JO - Giordania 5
LT - Lituania 5
PA - Panama 5
RO - Romania 5
TT - Trinidad e Tobago 5
UY - Uruguay 5
AZ - Azerbaigian 4
BE - Belgio 4
DO - Repubblica Dominicana 4
GR - Grecia 4
HU - Ungheria 4
KG - Kirghizistan 4
KZ - Kazakistan 4
AE - Emirati Arabi Uniti 3
AL - Albania 3
AT - Austria 3
BG - Bulgaria 3
CH - Svizzera 3
ET - Etiopia 3
GT - Guatemala 3
KE - Kenya 3
KW - Kuwait 3
LB - Libano 3
NG - Nigeria 3
PY - Paraguay 3
SV - El Salvador 3
TW - Taiwan 3
AM - Armenia 2
BB - Barbados 2
BW - Botswana 2
CR - Costa Rica 2
DK - Danimarca 2
GE - Georgia 2
GH - Ghana 2
HR - Croazia 2
OM - Oman 2
SK - Slovacchia (Repubblica Slovacca) 2
BA - Bosnia-Erzegovina 1
BH - Bahrain 1
CG - Congo 1
CI - Costa d'Avorio 1
DZ - Algeria 1
GP - Guadalupe 1
IM - Isola di Man 1
IR - Iran 1
KN - Saint Kitts e Nevis 1
LV - Lettonia 1
MV - Maldive 1
NO - Norvegia 1
PS - Palestinian Territory 1
PT - Portogallo 1
Totale 8.099
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Città #
Singapore 965
Santa Clara 548
Hong Kong 431
San Jose 272
Hefei 258
Lauterbourg 183
Ashburn 180
Beijing 167
Dallas 135
Ho Chi Minh City 125
Seoul 107
Los Angeles 100
Hanoi 96
Tokyo 70
São Paulo 62
New York 53
Milan 37
Rome 33
Buffalo 26
Atlanta 22
Rio de Janeiro 19
Council Bluffs 18
Orem 18
Toronto 17
Frankfurt am Main 16
Minamishinagawa 16
Phoenix 16
Brooklyn 15
Chicago 15
Guayaquil 15
Haiphong 15
Naples 15
Belo Horizonte 14
Bengaluru 14
Helsinki 14
Turku 14
Campinas 13
Guangzhou 13
Johannesburg 13
Novomoskovsk 13
Biên Hòa 12
Brasília 12
San Francisco 12
Turin 12
Jeddah 11
Kingston 11
Mumbai 11
Queens 11
Quito 11
Curitiba 10
Florence 10
Hải Dương 10
Montreal 10
Bitonto 9
Bogotá 9
Da Nang 9
Guarulhos 9
Munich 9
Philadelphia 9
Shanghai 9
Bologna 8
Boston 8
Charlotte 8
Chennai 8
Houston 8
Manaus 8
Miami 8
Ottawa 8
Stockholm 8
Bari 7
Birmingham 7
Denver 7
Detroit 7
Dhaka 7
Kyiv 7
Messina 7
The Bronx 7
Washington 7
Baghdad 6
Cape Town 6
Istanbul 6
Lappeenranta 6
London 6
Manchester 6
Mexico City 6
Ninh Bình 6
Osasco 6
Porto Alegre 6
São Vicente 6
Thái Bình 6
Thái Nguyên 6
Bắc Ninh 5
Cairo 5
Caracas 5
Catania 5
Dublin 5
Florianópolis 5
Fortaleza 5
Ha Long 5
Jundiaí 5
Totale 4.637
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Nome #
Variabilità biologica di batteri del genere Bacillus coinvolti nell'alterazione "pane Filante". 185
Toxigenic potential and heat survival of spore-forming bacteria isolated from bread and ingredients 115
MICROBIAL COMMUNITY MODIFICATION IN DOUGH USING LEUCONOSTOC CITREUM C2.27 AS A STARTER 107
Probiotic bacteria and plant-based matrices: An association with improved health-promoting features 105
Produzione del metabolita antimicrobico acido fenillattico da parte di batteri lattici 96
Effect of artichoke fermentation by probiotic strain Lactobacillus paracasei LMG P-22043 and of digestion process on polyphenols and antioxidant activity 95
Quantifying Variability in Growth Kinetics of Lactobacillus plantarum and Lactobacillus paracasei technological and probiotic strains: a preliminary study 95
Antibacterial metabolites from Pseudomonas syringae pv. ciccaronei 93
Metaboliti antibatterici prodotti da Pseudomonas syringae pv. ciccaronei 90
Biological variability of Bacillus species associated to the bread rope. 89
Microbiological and Physico-Chemical Parameters for Predicting Quality of Fat and Low-fat Raw Ground Beef During Refrigerated Aerobic Storage 84
alfa-costic acid, a plant sesquiterpenoid from Dittrichia viscosa, as modifier of Poly (lactic acid) properties: a novel exploitation of the autochthone biomass metabolite for a wholly biodegradable system 83
The viability of probiotic Lactobacillus paracasei IMPC2.1 coating on apple slices during dehydration and simulated gastro-intestinal digestion 83
A Predictive Growth Model for Pro-technological and Probiotic Lacticaseibacillus paracasei Strains Fermenting White Cabbage 77
An Rhs-like genetic element is involved in bacteriocin production by Pseudomonas savastanoi pv. savastanoi 76
Modelling the effects of pH and temperature on the mycotoxin production of Alternaria alternata in a tomato-based medium. 75
Metagenetic Analysis for Microbial Characterization of Focaccia Doughs Obtained by Using Two Different Starters 72
Randomised clinical trial: efficacy of the Lactobacillus paracasei enriched artichokes in the treatment of patients with functional constipation a double-blind, controlled, crossover study. 70
Cytotoxic activity and survival of spore-forming bacteria associated to bread-making process. 70
Effect of Amaranth and Quinoa Flours on Exopolysaccharide Production and Protein Profile of Liquid Sourdough Fermented by Weissella cibaria and Lactobacillus plantarum 69
Biopreservation of nutritional and microbiological features of ready-to-eat vegetables processed by the probiotic strain Lactobacillus paracasei LMGP22043. 69
Weissella cibaria short-fermented liquid sourdoughs based on quinoa or amaranth flours as fat replacer in focaccia bread formulation 69
Use of a Selected Leuconostoc Citreum Strain as a Starter for Making a "Yeast-Free" Bread 69
Proteolysis by sourdough lactic acid bacteria: effects on wheat flour protein fractions and gliadin-peptides involved in human cereal intolerance 68
Effects of probiotic Lactobacillus paracasei-enriched artichokes on constipated subjects: a pilot study 67
Production of a yeast-free focaccia with reduced salt content using a selected Leuconostoc citreum strain and seawater 66
Thermoplastic Starch and Bioactive Chitosan Sub-Microparticle Biocomposites: Antifungal and Chemico-Physical Properties of the Films 65
Lactobacillus paracasei-enriched vegetables containing health promoting molecules 64
DREAM WP6 Model Food Applicability 63
Chitosan-Tripolyphosphate-Ungeremine sub-microparticles in Mater-Bi Polymeric Matrix: Novel Bioactive Food Packaging Biocomposites. Study of Antibacterial Properties, Releasing Kinetics and Chemico-Physical properties of the films 63
Spore-forming bacteria associated with bread production: spoilage and toxigenic potential 63
Table Olives: A Carrier for Delivering Probiotic Bacteria to Humans 62
A READY-TO-USE LIQUID SOURDOUGH FOR THE PRODUCTION OF "YEAST-FREE" BREAD 60
Quality of ready to eat swordfish fillets biopreserved by the probiotic Lactobacillus paracasei IMPC 2.1 59
Different immune responses of dendritic cells induced by Lactobacillus paracasei strains. 58
REALIZZAZIONE DI "PUCCIA" SENZA LIEVITO AGGIUNTO MEDIANTE L'USO DI COLTURE BATTERICHE STARTER 58
In vitro and in vivo survival and transit tolerance of potentially probiotic strains carried by artichokes in the gastrointestinal tract. 57
Selezione di batteri lattici da semole di grano duro per il controllo delle muffe del pane 56
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
5, 7-Diamino-5, 7, 9, -trideoxynon-2-ulosonic acid: a novel sugar from a phytopathogenic Pseudomonas lipopolysaccharide 55
Biological properties and spectrum of activity of Pseudomonas syringae pv.syringae toxins. 54
Possible interaction between artichoke digesta and probiotic strain toward the antioxidant activity on human intestinal cells 54
Quality of ready-to-eat swordfish fillets inoculated by Lactobacillus paracasei IMPC 2.1 54
Distinct immunomodulatory properties of Lactobacillus paracasei strains. 53
Lactobacillus plantarum ITM21B fermentation product and chickpea flour enhance the nutritional profile of salt reduced bakery products 53
Fungal and plant metabolites formulated into biopolymers, with anti-mold activity for food packaging 53
Editorial: Lactic Acid Bacteria Within the Food Industry: What Is New on Their Technological and Functional Role. 51
Effect of Lactobacillus paracasei Culture Filtrates and Artichoke Polyphenols on Cytokine Production by Dendritic Cells 51
Con-VIVIUM: scienza e benessere mediterraneo. Quando ricerca e impresa guardano oltre: il buono della verdura, i vantaggi dei probiotici 50
Development of functional edible polysaccharides based films for coating dried fruits 50
Study of adhesion and survival of lactobacilli and bifidobacteria on table olives with the aim of formulating a new probiotic food 49
Relazione scientifica CISIA FINALE 2014- 2016 49
InnoFoodMed2019, Dieta Mediterranea, Alimenti e Innovazione 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) 49
Realizzazione di pane a ridotto contenuto di sale mediante applicazione di bioingrediente di Lactobacillus plantarum nel processo di panificazione. 48
Effect of Lactobacillus brevis-based bioingredient and bran on microbiological, physico-chemical and textural quality of yeast-leavened bread during storage 47
Pectin-honey coating as novel dehydrating bioactive agent for cut fruit: enhancements of the functional properties of coated dried fruits 47
La tecnologia microfluidica applicata all'analisi delle proteine di parete di batteri lattici dell'ecosistema olivo 46
Transfer of available and recognized mathematical models to technological and probiotic strains to assess growth: a preliminary study 46
Different immunomodulatory effects of L. paracasei strains on dendritic cells 45
Inno-FoodSEE_Deliverable D3.2a_ Profiling of regional food research entities 45
Identification of spore-forming bacteria contaminating ingredients for bread production: a concern for bread quality and safety? 44
Tuna burgers preserved by the selected Lactobacillus paracasei IMPC 4.1 strain 44
Antifungal activity of strains of lactic acid bacteria isolated from a semolina ecosystem against Penicillium roqueforti, Aspergillus niger and Endomyces fibuliger contaminating bakery products 44
Inactivation of foodborne pathogen in ready-to-eat probiotic artichokes. First International Conference on Microbial Diversity 43
Effect of pH and TPP concentration on chemico-physical properties, release kinetics and antifungal activity of Chitosan-TPP-Ungeremine microbeads 43
Lactic acid bacterial's bioactive compounds deriving from phenylpyruvic acid metabolism inhibit fungal contaminants of bakery products 43
Control of olive knot disease with a bacteriocin. 42
Table olives containing probiotic microrganisms. 42
Toxigenic potential of spore-forming bacteria isolated from ingredients used for bread production and involved in ropy spoilage of bread 41
Physicochemical parameters to predict the microbiological and sensory qualities of fresh-cut baby lettuce leaves. 41
Antagonistic Activity of Potential Probiotic Lactobacilli Against the Ureolytic Pathogen Yersinia enterocolitica 40
BIOTECHNOLOGICAL STRATEGIES TO REDUCE SALT AND/OR FAT IN FOCACCIA TYPE-BREAD 40
Formulation of yeast-leavened bread with reduced salt content by using a Lactobacillus plantarum fermentation product. 39
Isolamento e caratterizzazione di una pseudomonade capace di degradare la licorina. 38
DREAM WP6 Model Food Applicability Periodic report (18 month) from 1 May 2009 to 31 October 2010 37
Probiotic Lactobacillus paracasei IMPC 2.1 strain delivered by ready-to-eat swordfish fillets colonizes the human gut after alternate-day supplementation 37
Technology Audits for the Agrofood SMEs. Deliverable Inno-Food SEE. WORK PACKAGE 3: A NALYSIS OF POLICIES AND STRATEGIES FOR FOOD INNOVATION D3.2b- 37
La tecnologia microfluidica applicata all'analisi delle proteine di parete di batteri lattici dell'ecosistema olivo 36
Reduction of Olive Knot Disease by a Bacteriocin from Pseudomonas syringae pv. ciccaronei 36
Phenotypic and molecular identification and clustering of lactic acid bacteria and yeasts from wheat (species Triticum durum and Triticum aestivum) sourdoughs of Southern Italy 35
Validation of predictive growth modeling in food during shelf-life: a case study on Bacillus amyloliquefaciens ropy bread spoilage 35
Chemico-physical and antifungal properties of poly(butylene succinate)/cavoxin blend: Study of a novel bioactive polymeric based system 35
Comparison of three Bacillus amyloliquefaciens strains growth behaviour and evaluation of the spoilage risk during bread shelf-life 35
DREAM periodic report (18 month) from 1 May 2009 to 31 October 2010 35
Lactobacillus brevis -based bioingredient inhibits Aspergillus niger growth on pan bread 34
Comparison of growth behaviour and heat resistance of two Bacillus amyloliquefaciens strains responsible for ropy spoilage of bread. 34
Presence of ?-glycosyl linkages in caryophyllan: the main polysaccharide from the Pseudomonas caryophylli LPS fraction. 33
Microfluidic technology applied to cell-wall protein analysis of olive related lactic acid bacteria. 33
Nutraceutical health enhancing functional foods (NUTRHEFF): the CNR network 33
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 32
Determination of Alternaria Growth and Mycotoxin Boundaries in Tomato Puree 32
Produzione del metabolita antimicrobico acido fenillattico da parte di batteri lattici. 32
Brevetto per invenzione industriale: Metodo di preparazione di prodotto alimentare comprendente la cottura e disidratazione di vegetali e prodotto di vegetali ortofrutticoli cotti e disidratati 32
La contaminazione microbica e le infezioni virali nei prodotti lievitati da forno 32
Diversity of spore-forming bacteria associated with the ropy spoilage of bread. 32
Selezione di batteri lattici da semole di grano duro per il controllo delle muffe del pane. 32
Antagonistic activity of Pseudomonas syringae subsp. savastanoi: preliminary results on the identification of a plasmid-located genetic determinant. 32
Totale 5.596
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Categoria #
all - tutte 27.641
article - articoli 11.276
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 1.481
Totale 40.398
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2023/202417 0 0 0 0 0 0 0 0 8 0 8 1
2024/20252.584 15 18 192 126 461 131 35 90 73 110 733 600
2025/20264.635 186 387 516 701 763 181 680 292 285 245 184 215
2026/2027932 393 230 309 0 0 0 0 0 0 0 0 0
Totale 8.168