CNR Institutional Research Information System

LAVERMICOCCA, PAOLA
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
NA - Nord America 331
AS - Asia 279
EU - Europa 33
AF - Africa 2
Totale 645
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 330
SG - Singapore 271
IT - Italia 27
CN - Cina 6
ES - Italia 3
KR - Corea 2
SE - Svezia 2
ZA - Sudafrica 2
HU - Ungheria 1
PA - Panama 1
Totale 645
Salva come PNG Salva come JPEG
Città #
Santa Clara 296
Singapore 197
Bitonto 9
Guangzhou 6
Rome 4
Turin 4
Jerez de la Frontera 3
Milan 2
Seoul 2
Venice 2
Budapest 1
Forest City 1
Naples 1
Panama City 1
Totale 529
Salva come PNG Salva come JPEG
Nome #
Metagenetic Analysis for Microbial Characterization of Focaccia Doughs Obtained by Using Two Different Starters 13
Quality of ready-to-eat swordfish fillets inoculated by Lactobacillus paracasei IMPC 2.1 11
READY-TO-EAT SWORDFISH FILLETS SUITABLE FOR DELIVERING PROBIOTIC LACTOBACILLUS PARACASEI IMPC 2.1 CELLS INTO THE HUMAN GUT 8
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 7
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 7
Thermoplastic Starch and Bioactive Chitosan Sub-Microparticle Biocomposites: Antifungal and Chemico-Physical Properties of the Films 7
Quality of ready to eat swordfish fillets biopreserved by the probiotic Lactobacillus paracasei IMPC 2.1 6
Produzione del metabolita antimicrobico acido fenillattico da parte di batteri lattici 6
Effect of Lactobacillus brevis-based bioingredient and bran on microbiological, physico-chemical and textural quality of yeast-leavened bread during storage 6
REALIZZAZIONE DI "PUCCIA" SENZA LIEVITO AGGIUNTO MEDIANTE L'USO DI COLTURE BATTERICHE STARTER 6
Spore-forming bacteria associated with bread production: spoilage and toxigenic potential 6
BIOTECHNOLOGICAL STRATEGIES TO REDUCE SALT AND/OR FAT IN FOCACCIA TYPE-BREAD 6
Lactobacillus paracasei-enriched vegetables containing health promoting molecules 6
Randomised clinical trial: efficacy of the Lactobacillus paracasei enriched artichokes in the treatment of patients with functional constipation a double-blind, controlled, crossover study. 6
Tuna burgers preserved by the selected Lactobacillus paracasei IMPC 4.1 strain 6
Technology Audits for the Agrofood SMEs. Deliverable Inno-Food SEE. WORK PACKAGE 3: A NALYSIS OF POLICIES AND STRATEGIES FOR FOOD INNOVATION D3.2b- 6
An Rhs-like genetic element is involved in bacteriocin production by Pseudomonas savastanoi pv. savastanoi 5
Table Olives: A Carrier for Delivering Probiotic Bacteria to Humans 5
Effect of artichoke fermentation by probiotic strain Lactobacillus paracasei LMG P-22043 and of digestion process on polyphenols and antioxidant activity 5
MICROBIAL COMMUNITY MODIFICATION IN DOUGH USING LEUCONOSTOC CITREUM C2.27 AS A STARTER 5
Proteolysis by sourdough lactic acid bacteria: effects on wheat flour protein fractions and gliadin-peptides involved in human cereal intolerance 5
Biological variability of Bacillus species associated to the bread rope. 5
Transfer of available and recognized mathematical models to technological and probiotic strains to assess growth: a preliminary study 5
Study of adhesion and survival of lactobacilli and bifidobacteria on table olives with the aim of formulating a new probiotic food 5
Fungal and plant metabolites formulated into biopolymers, with anti-mold activity for food packaging 5
Comparison of three Bacillus amyloliquefaciens strains growth behaviour and evaluation of the spoilage risk during bread shelf-life 5
Selezione di batteri lattici da semole di grano duro per il controllo delle muffe del pane. 5
La contaminazione microbica e le infezioni virali nei prodotti lievitati da forno 5
A Predictive Growth Model for Pro-technological and Probiotic Lacticaseibacillus paracasei Strains Fermenting White Cabbage 5
Effect of pH and TPP concentration on chemico-physical properties, release kinetics and antifungal activity of Chitosan-TPP-Ungeremine microbeads 5
Natural contamination of semolina by Bacillus spp. spores and inhibition of rope spoilage in bread 5
Formulation of yeast-leavened bread with reduced salt content by using a Lactobacillus plantarum fermentation product. 5
The viability of probiotic Lactobacillus paracasei IMPC2.1 coating on apple slices during dehydration and simulated gastro-intestinal digestion 5
DREAM WP6 Model Food Applicability 4
Probiotic bacteria and plant-based matrices: An association with improved health-promoting features 4
Variabilità biologica di batteri del genere Bacillus coinvolti nell'alterazione "pane Filante". 4
Different immune responses of dendritic cells induced by Lactobacillus paracasei strains. 4
Production of syringomycins and syringopeptins by Pseudomonas syringae pv. atrofaciens. 4
Control of olive knot disease with a bacteriocin. 4
Effects of probiotic Lactobacillus paracasei-enriched artichokes on constipated subjects: a pilot study 4
Toxigenic potential of spore-forming bacteria isolated from ingredients used for bread production and involved in ropy spoilage of bread 4
Isolamento e caratterizzazione di una pseudomonade capace di degradare la licorina. 4
La tecnologia microfluidica applicata all'analisi delle proteine di parete di batteri lattici dell'ecosistema olivo 4
Lactobacillus plantarum ITM21B fermentation product and chickpea flour enhance the nutritional profile of salt reduced bakery products 4
Development of a PCR assay for the strain-specific identification of probiotic strain Lactobacillus paracasei IMPC2.1 4
Investigating the potential of spectral and hyperspectral-imaging techniques for detecting lactic acid bacteria as food contaminants. 4
Presence of ?-glycosyl linkages in caryophyllan: the main polysaccharide from the Pseudomonas caryophylli LPS fraction. 4
Table olives containing probiotic microrganisms. 4
Realizzazione di pane a ridotto contenuto di sale mediante applicazione di bioingrediente di Lactobacillus plantarum nel processo di panificazione. 4
Table olives: a carrier for delivering probiotic bacteria to humans. 4
Alimenti vegetali funzionali. 4
Efficacy of ready-to-eat probiotic artichokes in modulating gut microbial parameters in healthy subjects and patients with functional constipation. 4
Highlights on new food research. 4
Editorial: Lactic Acid Bacteria Within the Food Industry: What Is New on Their Technological and Functional Role. 4
Production of a yeast-free focaccia with reduced salt content using a selected Leuconostoc citreum strain and seawater 4
DREAM WP6 Model Food Applicability Periodic report (18 month) from 1 May 2009 to 31 October 2010 4
Effect of Amaranth and Quinoa Flours on Exopolysaccharide Production and Protein Profile of Liquid Sourdough Fermented by Weissella cibaria and Lactobacillus plantarum 4
Biopreservation of nutritional and microbiological features of ready-to-eat vegetables processed by the probiotic strain Lactobacillus paracasei LMGP22043. 4
Validation of predictive growth modeling in food during shelf-life: a case study on Bacillus amyloliquefaciens ropy bread spoilage 4
Weissella cibaria short-fermented liquid sourdoughs based on quinoa or amaranth flours as fat replacer in focaccia bread formulation 4
Chemico-physical and antifungal properties of poly(butylene succinate)/cavoxin blend: Study of a novel bioactive polymeric based system 4
Relazione scientifica CISIA FINALE 2014- 2016 4
Probiotic vegetable foods containing health promoting molecules 4
Use of Lactobacillus plantarum fermentation products in bread-making to prevent Bacillus subtilis ropy spoilage. 4
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. 4
Inno-FoodSEE_Deliverable D3.2a_ Profiling of regional food research entities 4
Microfluidic technology applied to cell-wall protein analysis of olive related lactic acid bacteria. 4
Vivium, i vegetali probiotici, benessere e qualità. La ricerca e l impresa guardano oltre. 4
Effect of Lactobacillus paracasei Culture Filtrates and Artichoke Polyphenols on Cytokine Production by Dendritic Cells 4
Cytotoxic activity and survival of spore-forming bacteria associated to bread-making process. 4
Cytokine analysis to differenziate immunomodulatory properties of Lactobacillus paracasei strains and for the identification of potentially unsafe strains. 4
InnoFoodMed2019, Dieta Mediterranea, Alimenti e Innovazione 4
A READY-TO-USE LIQUID SOURDOUGH FOR THE PRODUCTION OF "YEAST-FREE" BREAD 4
Antagonistic activity of Pseudomonas syringae subsp. savastanoi: preliminary results on the identification of a plasmid-located genetic determinant. 4
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) 4
Microbiological and Physico-Chemical Parameters for Predicting Quality of Fat and Low-fat Raw Ground Beef During Refrigerated Aerobic Storage 4
Pectin-honey coating as novel dehydrating bioactive agent for cut fruit: enhancements of the functional properties of coated dried fruits 4
Use of a Selected Leuconostoc Citreum Strain as a Starter for Making a "Yeast-Free" Bread 4
Distinct immunomodulatory properties of Lactobacillus paracasei strains. 3
Selezione di batteri lattici da semole di grano duro per il controllo delle muffe del pane 3
Possible interaction between artichoke digesta and probiotic strain toward the antioxidant activity on human intestinal cells 3
In vitro and in vivo survival and transit tolerance of potentially probiotic strains carried by artichokes in the gastrointestinal tract. 3
Filetti di pesce spada probiotici ready-to-eat: efficacia in trial nutrizionale 3
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 3
Lipopolysaccharides from three phytopathogenic pseudomonads 3
Suitability of a probiotic Lactobacillus paracasei strain as a starter culture in olive fermentation and development of the innovative patented product "probiotic table olives". 3
Different immunomodulatory effects of L. paracasei strains on dendritic cells 3
La tecnologia microfluidica applicata all'analisi delle proteine di parete di batteri lattici dell'ecosistema olivo 3
Sensitivity of Pseudomonas syringae subsp. savastanoi to a bacteriocin produced by Pseudomonas syringae pv. ciccaronei. 3
Food model aided design tool to optimize food model formulations, processes and storages according to microbial behaviour. 3
Probiotic Vegetable Gastronomy: Effect On Human Gut Microbiota. EFFoST Annual Meeting - Food and Health 3
Produzione del metabolita antimicrobico acido fenillattico da parte di batteri lattici. 3
Lactobacillus paracasei strain IMPC 2.1, 16 S ribosomal RNA gene, partial sequence 3
Carciofo con microrganismi probiotici immune e protetto dall'alterazione microbiologica e fisico-chimica, dotato di impedimenti all'adesione di microrganismi alterativi e microrganismi patogeni. 3
Phenotypic and molecular identification and clustering of lactic acid bacteria and yeasts from wheat (species Triticum durum and Triticum aestivum) sourdoughs of Southern Italy 3
Inactivation of foodborne pathogen in ready-to-eat probiotic artichokes. First International Conference on Microbial Diversity 3
Antagonistic Activity of Potential Probiotic Lactobacilli Against the Ureolytic Pathogen Yersinia enterocolitica 3
Role of the probiotic strain Lactobacillus paracasei LMGP22043 carried by artichokes in influencing faecal bacteria and biochemical parameters in human subjects. 3
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 3
Miglioramento della qualitá e della shelf-life di prodotti ittici ready - to eat. 3
Totale 444
Salva come PNG Salva come JPEG
Categoria #
all - tutte 3.525
article - articoli 1.367
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 210
Totale 5.102
Salva come PNG Salva come JPEG


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
2024/2025634 15 18 192 126 283 0 0 0 0 0 0 0
Totale 651