CNR Institutional Research Information System

LONIGRO, STELLA LISA
 Distribuzione geografica
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Continente #
AS - Asia 1.532
NA - Nord America 1.001
EU - Europa 397
SA - Sud America 341
AF - Africa 26
OC - Oceania 3
Totale 3.300
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Nazione #
US - Stati Uniti d'America 955
SG - Singapore 643
CN - Cina 320
BR - Brasile 285
VN - Vietnam 183
HK - Hong Kong 172
IT - Italia 134
FR - Francia 89
KR - Corea 54
JP - Giappone 52
NL - Olanda 42
FI - Finlandia 27
IN - India 27
CA - Canada 22
GB - Regno Unito 22
DE - Germania 21
AR - Argentina 20
BD - Bangladesh 19
EC - Ecuador 15
ZA - Sudafrica 15
MX - Messico 14
ES - Italia 9
ID - Indonesia 9
IL - Israele 8
IQ - Iraq 7
RU - Federazione Russa 7
PL - Polonia 6
SE - Svezia 6
UA - Ucraina 6
CO - Colombia 5
PY - Paraguay 5
SA - Arabia Saudita 5
PH - Filippine 4
PK - Pakistan 4
UZ - Uzbekistan 4
AE - Emirati Arabi Uniti 3
AU - Australia 3
CL - Cile 3
DK - Danimarca 3
EG - Egitto 3
IE - Irlanda 3
KZ - Kazakistan 3
TR - Turchia 3
VE - Venezuela 3
BE - Belgio 2
BY - Bielorussia 2
CZ - Repubblica Ceca 2
DO - Repubblica Dominicana 2
ET - Etiopia 2
GE - Georgia 2
GR - Grecia 2
HU - Ungheria 2
JM - Giamaica 2
MK - Macedonia 2
PA - Panama 2
PE - Perù 2
UY - Uruguay 2
AM - Armenia 1
BG - Bulgaria 1
BO - Bolivia 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
JO - Giordania 1
KG - Kirghizistan 1
KH - Cambogia 1
LB - Libano 1
LT - Lituania 1
MY - Malesia 1
NO - Norvegia 1
NP - Nepal 1
OM - Oman 1
PR - Porto Rico 1
PT - Portogallo 1
RO - Romania 1
RS - Serbia 1
SK - Slovacchia (Repubblica Slovacca) 1
SN - Senegal 1
SV - El Salvador 1
TN - Tunisia 1
TW - Taiwan 1
Totale 3.300
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Città #
Singapore 405
Santa Clara 317
Hong Kong 169
San Jose 159
Hefei 117
Ashburn 87
Lauterbourg 69
Beijing 68
Ho Chi Minh City 64
Seoul 54
Dallas 50
Los Angeles 48
Tokyo 45
Hanoi 40
São Paulo 25
New York 19
Bitonto 13
Buffalo 12
Orem 12
Milan 11
Helsinki 10
Belo Horizonte 9
Turku 9
Bari 8
Biên Hòa 8
Chennai 8
Haiphong 8
Lappeenranta 8
Montreal 8
Munich 8
Toronto 8
Atlanta 7
Council Bluffs 7
Minamishinagawa 7
Phoenix 7
Brasília 6
Dhaka 6
Frankfurt am Main 6
Guarulhos 6
Johannesburg 6
Rio de Janeiro 6
Bologna 5
Boston 5
Florence 5
Guayaquil 5
Mumbai 5
Potenza 5
Quito 5
Shanghai 5
Bengaluru 4
City of London 4
Curitiba 4
Fortaleza 4
Houston 4
Messina 4
Ninh Bình 4
Osasco 4
Stockholm 4
Turin 4
Almaty 3
Amsterdam 3
Araraquara 3
Baghdad 3
Betim 3
Bắc Ninh 3
Campinas 3
Dublin 3
Guangzhou 3
Jeddah 3
London 3
Lấp Vò 3
Manaus 3
Newark 3
Nha Trang 3
Padua 3
Parauapebas 3
Rome 3
Sala Baganza 3
San Francisco 3
Santa Cruz do Sul 3
Sesto Fiorentino 3
Sumaré 3
Tashkent 3
The Dalles 3
Thái Bình 3
Warsaw 3
Zhengzhou 3
Águas Lindas de Goiás 3
Acalanes Ridge 2
Asunción 2
Berazategui 2
Bitola 2
Brandon 2
Brooklyn 2
Buenos Aires 2
Bình An 2
Camaçari 2
Canoas 2
Capiago Intimiano 2
Carapicuíba 2
Totale 2.131
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Nome #
Ingrediente a base di sottoprodotto di piselli fermentato con Lactiplantibacillus plantarum ITM21B. 102
Antibacterial metabolites from Pseudomonas syringae pv. ciccaronei 90
Caratterizzazione di farine di Okra (Abelmoschus esculentus) e loro utilizzo in sourdough 83
ECOLOGIA MICROBICA E CARATTERISTICHE NUTRIZIONALI DI FERMENTATI DI PISELLI SUBSTANDARD PER ESPLORARE IL RECUPERO DEGLI SCARTI VEGETALI 80
Potential Prebiotic Effect of Inulin-Enriched Pasta after In Vitro Gastrointestinal Digestion and Simulated Gut Fermentation 75
The viability of probiotic Lactobacillus paracasei IMPC2.1 coating on apple slices during dehydration and simulated gastro-intestinal digestion 75
An Rhs-like genetic element is involved in bacteriocin production by Pseudomonas savastanoi pv. savastanoi 73
Valorizzazione di scarti della molitura di frumento duro per la produzione di ingredienti fermentati da impiegare nel processo di panificazione 67
Okra (Abelmoschus esculentus L.) Flour Integration in Wheat-Based Sourdough: Effect on Nutritional and Technological Quality of Bread 67
Unconventional raw plant matrices as source of pro-technological microbes for application in food fermentation. 67
A Predictive Growth Model for Pro-technological and Probiotic Lacticaseibacillus paracasei Strains Fermenting White Cabbage 67
Effect of Amaranth and Quinoa Flours on Exopolysaccharide Production and Protein Profile of Liquid Sourdough Fermented by Weissella cibaria and Lactobacillus plantarum 64
Weissella cibaria short-fermented liquid sourdoughs based on quinoa or amaranth flours as fat replacer in focaccia bread formulation 62
Use of a Selected Leuconostoc Citreum Strain as a Starter for Making a "Yeast-Free" Bread 60
La tecnologia microfluidica applicata all analisi delle proteine di parete di batteri lattici dell ecosistema olivo 57
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 57
Effects of probiotic Lactobacillus paracasei-enriched artichokes on constipated subjects: a pilot study 56
Quality of ready to eat swordfish fillets biopreserved by the probiotic Lactobacillus paracasei IMPC 2.1 56
Uso delle biotecnologie microbiche per ottenere bioingredienti ricchi in destrano per prodotti panari a ridotto contenuto di grasso aggiunto 54
In vitro and in vivo survival and transit tolerance of potentially probiotic strains carried by artichokes in the gastrointestinal tract. 53
Quality of ready-to-eat swordfish fillets inoculated by Lactobacillus paracasei IMPC 2.1 52
Filetti di pesce spada probiotici ready-to-eat: efficacia in trial nutrizionale 50
A READY-TO-USE LIQUID SOURDOUGH FOR THE PRODUCTION OF "YEAST-FREE" BREAD 50
Metodo di preparazione di prodotto alimentare comprendente la cottura e disidratazione di vegetali e prodotto di vegetali ortofrutticoli cotti e disidratati (Domanda PST) 49
READY-TO-EAT SWORDFISH FILLETS SUITABLE FOR DELIVERING PROBIOTIC LACTOBACILLUS PARACASEI IMPC 2.1 CELLS INTO THE HUMAN GUT 48
REALIZZAZIONE DI "PUCCIA" SENZA LIEVITO AGGIUNTO MEDIANTE L'USO DI COLTURE BATTERICHE STARTER 47
Ready-to-eat swordfish fillets suitable for delivering probiotic Lactobacillus paracasei IMPC 2.1 cells into the human gut. 45
La tecnologia microfluidica applicata all'analisi delle proteine di parete di batteri lattici dell'ecosistema olivo 45
Biopreservation of nutritional and microbiological features of ready-to-eat vegetables processed by the probiotic strain Lactobacillus paracasei LMGP22043. 45
Lactobacillus plantarum ITM21B fermentation product and chickpea flour enhance the nutritional profile of salt reduced bakery products 44
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) 43
Study of adhesion and survival of lactobacilli and bifidobacteria on table olives with the aim of formulating a new probiotic food 42
Tuna burgers preserved by the selected Lactobacillus paracasei IMPC 4.1 strain 40
Toxigenic potential of spore-forming bacteria isolated from ingredients used for bread production and involved in ropy spoilage of bread 39
Control of olive knot disease with a bacteriocin. 37
Brevetto per invenzione industriale: Procedimento per la preparazione di conserve alimentari vegetali contenenti microrganismi probiotici. 36
Table olives containing probiotic microrganisms. 36
Antagonistic Activity of Potential Probiotic Lactobacilli Against the Ureolytic Pathogen Yersinia enterocolitica 35
DREAM WP6 Model Food Applicability Periodic report (18 month) from 1 May 2009 to 31 October 2010 35
Diversity of spore-forming bacteria and identification of Bacillus amyloliquefaciens as a species frequently associated with the ropy spoilage of bread. 35
Lactobacillus brevis -based bioingredient inhibits Aspergillus niger growth on pan bread 33
La tecnologia microfluidica applicata all'analisi delle proteine di parete di batteri lattici dell'ecosistema olivo 32
Inactivation of foodborne pathogen in ready-to-eat probiotic artichokes. First International Conference on Microbial Diversity 32
Comparison of three Bacillus amyloliquefaciens strains growth behaviour and evaluation of the spoilage risk during bread shelf-life 32
Probiotic Lactobacillus paracasei IMPC 2.1 strain delivered by ready-to-eat swordfish fillets colonizes the human gut after alternate-day supplementation 32
Reduction of Olive Knot Disease by a Bacteriocin from Pseudomonas syringae pv. ciccaronei 31
Antagonistic activity of Pseudomonas syringae subsp. savastanoi: preliminary results on the identification of a plasmid-located genetic determinant. 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. D6.7 30
BIOTECHNOLOGICAL STRATEGIES TO REDUCE SALT AND/OR FAT IN FOCACCIA TYPE-BREAD 30
DREAM periodic report (18 month) from 1 May 2009 to 31 October 2010 30
Olive da mensa contenenti microrganismi probiotici 30
Comparison of growth behaviour and heat resistance of two Bacillus amyloliquefaciens strains responsible for ropy spoilage of bread. 30
Role of the probiotic strain Lactobacillus paracasei LMGP22043 carried by artichokes in influencing faecal bacteria and biochemical parameters in human subjects. 29
Brevetto per invenzione industriale: Table olives containing probiotic microrganisms. 29
Procedimento per la preparazione di conserve alimentari vegetali contenenti microrganismi probiotici. (Richiesta estensione del brevetto Unione Europea) 29
Antagonistic activity of Pseudomonas syringae subsp. savastanoi: preliminary results on the identification of a plasmid-located genetic determinant. 28
Microfluidic technology applied to cell-wall protein analysis of olive related lactic acid bacteria. 28
Prebiotic potential of innovative functional pasta enriched with inulin 27
Probiotic Vegetable Gastronomy: Effect On Human Gut Microbiota. EFFoST Annual Meeting - Food and Health 27
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 27
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 27
Lactobacillus paracasei strain IMPC 2.1, 16 S ribosomal RNA gene, partial sequence 26
Microbial Ecology and Nutritional Features in Liquid Sourdough Containing Hemp Flour Fermented by Lactic Acid Bacterial Strains 26
Natural contamination of semolina by Bacillus spp. spores and inhibition of rope spoilage in bread 26
Carciofo con microrganismi probiotici immune e protetto dall'alterazione microbiologica e fisico-chimica, dotato di impedimenti all'adesione di microrganismi alterativi e microrganismi patogeni. 25
Vivium, i vegetali probiotici, benessere e qualità. La ricerca e l impresa guardano oltre. 25
Process for the preparation of vegetable preserves containing probiotic micro-organisms. 25
Olive fermentations using lactic acid bacteria isolated from olive phylloplane and olive brines 25
DREAM Deliverable D6.6 month 24 25
Rapporto tecnico Progetto Ortobiotici SAL VI 24
Probiotic vegetable foods containing health promoting molecules 24
La tecnologia microfluidica applicata all analisi delle proteine di parete dei batteri lattici dell ecosistema olivo 24
Dynamics of microbial populations associated with probiotic table olives cv. Bella di Cerignola in industrial fermentation started with Lactobacillus paracasei LMGP22043. 24
Probiotic Vegetable Gastronomy: Effect On Human Gut Microbiota 24
DREAM annual report from May 2010 - April 2011. 23
Procedimento per la preparazione di conserve alimentari vegetali contenenti microrganismi probiotici. 22
Identification of the bacterial species responsible for ropy spoilage used in the assessment of WP5 bread model applicability. 22
Use of Lactobacillus plantarum fermentation products in bread-making to prevent Bacillus subtilis ropy spoilage. 22
Brevetto per invenzione industriale: Procedimento per prevenire l alterazione microbiologica dei prodotti da forno 22
Sub-standard peas valorization through Lactiplantibacillus plantarum fermentation to produce a biologically active ingredient for bread fortification 22
Sensitivity of Pseudomonas syringae subsp. savastanoi to a bacteriocin produced by Pseudomonas syringae pv. ciccaronei. 21
DREAM annual report from 1st May 2009 to 30 April 2010 21
Use of the Probiotic Strain Lactobacillus paracasei IMPC2.1 in Fermentation of Table Olives. 20
Bacteriocin production by Pseudomonas syringae pv. ciccaronei NCPPB2355. Isolation and partial characterization of the antimicrobial compound. 15
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Totale 3.384
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Categoria #
all - tutte 10.082
article - articoli 4.109
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 280
Totale 14.471
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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
2024/20251.276 2 22 85 62 259 129 13 45 40 51 319 249
2025/20262.082 101 195 241 329 343 112 295 127 155 123 61 0
Totale 3.384