CNR Institutional Research Information System

LONIGRO, STELLA LISA
 Distribuzione geografica
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Continente #
AS - Asia 1.557
NA - Nord America 1.357
EU - Europa 485
SA - Sud America 358
Continente sconosciuto - Info sul continente non disponibili 93
AF - Africa 26
OC - Oceania 3
Totale 3.879
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Nazione #
US - Stati Uniti d'America 1.286
SG - Singapore 638
CN - Cina 322
BR - Brasile 288
IT - Italia 202
VN - Vietnam 181
HK - Hong Kong 171
FR - Francia 90
KR - Corea 54
JP - Giappone 52
NL - Olanda 43
BD - Bangladesh 39
CA - Canada 34
FI - Finlandia 27
IN - India 27
GB - Regno Unito 25
DE - Germania 22
AR - Argentina 20
EC - Ecuador 17
MX - Messico 15
CO - Colombia 14
ZA - Sudafrica 14
ID - Indonesia 12
ES - Italia 10
BY - Bielorussia 9
IL - Israele 8
IQ - Iraq 7
JM - Giamaica 7
RU - Federazione Russa 7
UA - Ucraina 7
MY - Malesia 6
PL - Polonia 6
SE - Svezia 6
VE - Venezuela 6
IE - Irlanda 5
PY - Paraguay 5
SA - Arabia Saudita 5
CR - Costa Rica 4
EG - Egitto 4
PH - Filippine 4
PK - Pakistan 4
TR - Turchia 4
UZ - Uzbekistan 4
AE - Emirati Arabi Uniti 3
AU - Australia 3
BE - Belgio 3
CL - Cile 3
DK - Danimarca 3
KZ - Kazakistan 3
CZ - Repubblica Ceca 2
DO - Repubblica Dominicana 2
ET - Etiopia 2
GE - Georgia 2
GR - Grecia 2
HU - Ungheria 2
JO - Giordania 2
MK - Macedonia 2
PA - Panama 2
PE - Perù 2
PT - Portogallo 2
RS - Serbia 2
UY - Uruguay 2
AM - Armenia 1
BG - Bulgaria 1
BO - Bolivia 1
BZ - Belize 1
CG - Congo 1
CH - Svizzera 1
CI - Costa d'Avorio 1
DZ - Algeria 1
GH - Ghana 1
GP - Guadalupe 1
HN - Honduras 1
HR - Croazia 1
IM - Isola di Man 1
IR - Iran 1
KG - Kirghizistan 1
KH - Cambogia 1
LB - Libano 1
LC - Santa Lucia 1
LT - Lituania 1
NI - Nicaragua 1
NO - Norvegia 1
NP - Nepal 1
OM - Oman 1
PR - Porto Rico 1
RO - Romania 1
SK - Slovacchia (Repubblica Slovacca) 1
SN - Senegal 1
SV - El Salvador 1
TH - Thailandia 1
TN - Tunisia 1
TW - Taiwan 1
Totale 3.786
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Città #
Singapore 402
Santa Clara 334
San Jose 186
Hong Kong 168
Hefei 117
Ashburn 107
Lauterbourg 69
Beijing 68
Ho Chi Minh City 64
Seoul 54
Dallas 53
Los Angeles 51
Tokyo 45
Hanoi 39
New York 24
São Paulo 24
Council Bluffs 19
Milan 16
Bitonto 13
Buffalo 13
Orem 12
Rome 12
Phoenix 11
Atlanta 10
Brooklyn 10
Helsinki 10
Toronto 10
Bari 9
Belo Horizonte 9
Turku 9
Biên Hòa 8
Brasília 8
Chennai 8
Chicago 8
Haiphong 8
Lappeenranta 8
Montreal 8
Munich 8
Minamishinagawa 7
Boston 6
Dhaka 6
Florence 6
Frankfurt am Main 6
Guarulhos 6
Guayaquil 6
Houston 6
Johannesburg 6
Quito 6
Rio de Janeiro 6
Springfield 6
Turin 6
Bologna 5
Mumbai 5
Naples 5
Philadelphia 5
Potenza 5
Queens 5
Shanghai 5
Bengaluru 4
Bogotá 4
Campinas 4
City of London 4
Curitiba 4
Denver 4
Detroit 4
Fortaleza 4
Genoa 4
Kingston 4
Kuala Lumpur 4
Messina 4
Modugno 4
Ninh Bình 4
Orlando 4
Osasco 4
Stockholm 4
Taranto 4
Almaty 3
Amsterdam 3
Araraquara 3
Baghdad 3
Betim 3
Bắc Ninh 3
Charlotte 3
Columbus 3
Dublin 3
Figino 3
Guangzhou 3
Jeddah 3
Kyiv 3
Livorno 3
London 3
Lấp Vò 3
Manaus 3
Marietta 3
Mexico City 3
Miami 3
Newark 3
Nha Trang 3
Padua 3
Parauapebas 3
Totale 2.290
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Nome #
Ingrediente a base di sottoprodotto di piselli fermentato con Lactiplantibacillus plantarum ITM21B. 131
Caratterizzazione di farine di Okra (Abelmoschus esculentus) e loro utilizzo in sourdough 95
Antibacterial metabolites from Pseudomonas syringae pv. ciccaronei 94
ECOLOGIA MICROBICA E CARATTERISTICHE NUTRIZIONALI DI FERMENTATI DI PISELLI SUBSTANDARD PER ESPLORARE IL RECUPERO DEGLI SCARTI VEGETALI 93
The viability of probiotic Lactobacillus paracasei IMPC2.1 coating on apple slices during dehydration and simulated gastro-intestinal digestion 86
Potential Prebiotic Effect of Inulin-Enriched Pasta after In Vitro Gastrointestinal Digestion and Simulated Gut Fermentation 82
A Predictive Growth Model for Pro-technological and Probiotic Lacticaseibacillus paracasei Strains Fermenting White Cabbage 81
Valorizzazione di scarti della molitura di frumento duro per la produzione di ingredienti fermentati da impiegare nel processo di panificazione 79
An Rhs-like genetic element is involved in bacteriocin production by Pseudomonas savastanoi pv. savastanoi 77
Effect of Amaranth and Quinoa Flours on Exopolysaccharide Production and Protein Profile of Liquid Sourdough Fermented by Weissella cibaria and Lactobacillus plantarum 77
Okra (Abelmoschus esculentus L.) Flour Integration in Wheat-Based Sourdough: Effect on Nutritional and Technological Quality of Bread 74
Unconventional raw plant matrices as source of pro-technological microbes for application in food fermentation. 74
Use of a Selected Leuconostoc Citreum Strain as a Starter for Making a "Yeast-Free" Bread 73
Effects of probiotic Lactobacillus paracasei-enriched artichokes on constipated subjects: a pilot study 71
Biopreservation of nutritional and microbiological features of ready-to-eat vegetables processed by the probiotic strain Lactobacillus paracasei LMGP22043. 70
Weissella cibaria short-fermented liquid sourdoughs based on quinoa or amaranth flours as fat replacer in focaccia bread formulation 69
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 64
La tecnologia microfluidica applicata all analisi delle proteine di parete di batteri lattici dell ecosistema olivo 60
Quality of ready to eat swordfish fillets biopreserved by the probiotic Lactobacillus paracasei IMPC 2.1 60
Uso delle biotecnologie microbiche per ottenere bioingredienti ricchi in destrano per prodotti panari a ridotto contenuto di grasso aggiunto 60
A READY-TO-USE LIQUID SOURDOUGH FOR THE PRODUCTION OF "YEAST-FREE" BREAD 60
REALIZZAZIONE DI "PUCCIA" SENZA LIEVITO AGGIUNTO MEDIANTE L'USO DI COLTURE BATTERICHE STARTER 59
In vitro and in vivo survival and transit tolerance of potentially probiotic strains carried by artichokes in the gastrointestinal tract. 58
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
Lactobacillus plantarum ITM21B fermentation product and chickpea flour enhance the nutritional profile of salt reduced bakery products 54
Quality of ready-to-eat swordfish fillets inoculated by Lactobacillus paracasei IMPC 2.1 54
Metodo di preparazione di prodotto alimentare comprendente la cottura e disidratazione di vegetali e prodotto di vegetali ortofrutticoli cotti e disidratati (Domanda PST) 52
Study of adhesion and survival of lactobacilli and bifidobacteria on table olives with the aim of formulating a new probiotic food 51
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) 50
Ready-to-eat swordfish fillets suitable for delivering probiotic Lactobacillus paracasei IMPC 2.1 cells into the human gut. 48
Brevetto per invenzione industriale: Procedimento per la preparazione di conserve alimentari vegetali contenenti microrganismi probiotici. 48
La tecnologia microfluidica applicata all'analisi delle proteine di parete di batteri lattici dell'ecosistema olivo 46
Tuna burgers preserved by the selected Lactobacillus paracasei IMPC 4.1 strain 45
Inactivation of foodborne pathogen in ready-to-eat probiotic artichokes. First International Conference on Microbial Diversity 44
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
Antagonistic Activity of Potential Probiotic Lactobacilli Against the Ureolytic Pathogen Yersinia enterocolitica 41
Diversity of spore-forming bacteria and identification of Bacillus amyloliquefaciens as a species frequently associated with the ropy spoilage of bread. 40
DREAM WP6 Model Food Applicability Periodic report (18 month) from 1 May 2009 to 31 October 2010 39
Probiotic Lactobacillus paracasei IMPC 2.1 strain delivered by ready-to-eat swordfish fillets colonizes the human gut after alternate-day supplementation 38
Prebiotic potential of innovative functional pasta enriched with inulin 37
Reduction of Olive Knot Disease by a Bacteriocin from Pseudomonas syringae pv. ciccaronei 37
La tecnologia microfluidica applicata all'analisi delle proteine di parete di batteri lattici dell'ecosistema olivo 36
DREAM periodic report (18 month) from 1 May 2009 to 31 October 2010 36
Comparison of three Bacillus amyloliquefaciens strains growth behaviour and evaluation of the spoilage risk during bread shelf-life 35
Comparison of growth behaviour and heat resistance of two Bacillus amyloliquefaciens strains responsible for ropy spoilage of bread. 35
Role of the probiotic strain Lactobacillus paracasei LMGP22043 carried by artichokes in influencing faecal bacteria and biochemical parameters in human subjects. 34
Lactobacillus brevis -based bioingredient inhibits Aspergillus niger growth on pan bread 34
Microfluidic technology applied to cell-wall protein analysis of olive related lactic acid bacteria. 34
Olive da mensa contenenti microrganismi probiotici 33
Antagonistic activity of Pseudomonas syringae subsp. savastanoi: preliminary results on the identification of a plasmid-located genetic determinant. 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
Probiotic Vegetable Gastronomy: Effect On Human Gut Microbiota. EFFoST Annual Meeting - Food and Health 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
Antagonistic activity of Pseudomonas syringae subsp. savastanoi: preliminary results on the identification of a plasmid-located genetic determinant. 32
Brevetto per invenzione industriale: Table olives containing probiotic microrganisms. 32
Procedimento per la preparazione di conserve alimentari vegetali contenenti microrganismi probiotici. (Richiesta estensione del brevetto Unione Europea) 32
Lactobacillus paracasei strain IMPC 2.1, 16 S ribosomal RNA gene, partial sequence 31
Microbial Ecology and Nutritional Features in Liquid Sourdough Containing Hemp Flour Fermented by Lactic Acid Bacterial Strains 31
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. 36 Month report 30
Sub-standard peas valorization through Lactiplantibacillus plantarum fermentation to produce a biologically active ingredient for bread fortification 30
Rapporto tecnico Progetto Ortobiotici SAL VI 28
Process for the preparation of vegetable preserves containing probiotic micro-organisms. 28
Olive fermentations using lactic acid bacteria isolated from olive phylloplane and olive brines 28
Carciofo con microrganismi probiotici immune e protetto dall'alterazione microbiologica e fisico-chimica, dotato di impedimenti all'adesione di microrganismi alterativi e microrganismi patogeni. 27
Identification of the bacterial species responsible for ropy spoilage used in the assessment of WP5 bread model applicability. 27
Probiotic vegetable foods containing health promoting molecules 27
Vivium, i vegetali probiotici, benessere e qualità. La ricerca e l impresa guardano oltre. 27
Natural contamination of semolina by Bacillus spp. spores and inhibition of rope spoilage in bread 27
DREAM Deliverable D6.6 month 24 27
La tecnologia microfluidica applicata all analisi delle proteine di parete dei batteri lattici dell ecosistema olivo 26
Procedimento per la preparazione di conserve alimentari vegetali contenenti microrganismi probiotici. 25
DREAM annual report from 1st May 2009 to 30 April 2010 25
Dynamics of microbial populations associated with probiotic table olives cv. Bella di Cerignola in industrial fermentation started with Lactobacillus paracasei LMGP22043. 25
Brevetto per invenzione industriale: Procedimento per prevenire l alterazione microbiologica dei prodotti da forno 25
Probiotic Vegetable Gastronomy: Effect On Human Gut Microbiota 25
DREAM annual report from May 2010 - April 2011. 24
Sensitivity of Pseudomonas syringae subsp. savastanoi to a bacteriocin produced by Pseudomonas syringae pv. ciccaronei. 24
Use of Lactobacillus plantarum fermentation products in bread-making to prevent Bacillus subtilis ropy spoilage. 24
Use of the Probiotic Strain Lactobacillus paracasei IMPC2.1 in Fermentation of Table Olives. 24
Hempseed Flour‑Based Bioingredient Fermented by Lactiplantibacillus plantarum ITM21B for Salt‑Reduced Bread Production in Industrial Bakery Environment 17
Bacteriocin production by Pseudomonas syringae pv. ciccaronei NCPPB2355. Isolation and partial characterization of the antimicrobial compound. 16
BIOTECHNOLOGICAL STRATEGIES TO REDUCE SALT AND/OR FAT IN FOCACCIA TYPE-BREAD 12
Characterization of the bacterial microbiota from traditional African spontaneously fermented foods and selection of candidates with potential effect on mycotoxigenic fungi 9
Totale 3.879
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Categoria #
all - tutte 12.611
article - articoli 5.184
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 354
Totale 18.149
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2023/202426 0 0 0 0 0 0 0 0 7 1 3 15
2024/20251.269 2 22 85 62 259 129 13 45 39 50 316 247
2025/20262.129 101 191 236 326 340 112 294 124 154 121 65 65
2026/2027455 117 88 250 0 0 0 0 0 0 0 0 0
Totale 3.879