CNR Institutional Research Information System

LONIGRO, STELLA LISA
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
AS - Asia 1.557
NA - Nord America 1.124
EU - Europa 435
SA - Sud America 346
Continente sconosciuto - Info sul continente non disponibili 87
AF - Africa 26
OC - Oceania 3
Totale 3.578
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 1.064
SG - Singapore 643
CN - Cina 321
BR - Brasile 286
VN - Vietnam 184
HK - Hong Kong 173
IT - Italia 167
FR - Francia 89
KR - Corea 54
JP - Giappone 52
NL - Olanda 43
BD - Bangladesh 39
CA - Canada 27
FI - Finlandia 27
IN - India 27
GB - Regno Unito 22
DE - Germania 21
AR - Argentina 20
EC - Ecuador 16
MX - Messico 15
ZA - Sudafrica 15
ES - Italia 10
ID - Indonesia 9
IL - Israele 8
IQ - Iraq 7
RU - Federazione Russa 7
CO - Colombia 6
PL - Polonia 6
SE - Svezia 6
UA - Ucraina 6
IE - Irlanda 5
JM - Giamaica 5
PY - Paraguay 5
SA - Arabia Saudita 5
VE - Venezuela 5
CR - Costa Rica 4
PH - Filippine 4
PK - Pakistan 4
TR - Turchia 4
UZ - Uzbekistan 4
AE - Emirati Arabi Uniti 3
AU - Australia 3
CL - Cile 3
DK - Danimarca 3
EG - Egitto 3
KZ - Kazakistan 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
MK - Macedonia 2
MY - Malesia 2
PA - Panama 2
PE - Perù 2
PT - Portogallo 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
NI - Nicaragua 1
NO - Norvegia 1
NP - Nepal 1
OM - Oman 1
PR - Porto Rico 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 3.491
Salva come PNG Salva come JPEG
Città #
Singapore 405
Santa Clara 326
Hong Kong 170
San Jose 166
Hefei 117
Ashburn 99
Lauterbourg 69
Beijing 68
Ho Chi Minh City 64
Seoul 54
Dallas 52
Los Angeles 50
Tokyo 45
Hanoi 41
São Paulo 25
New York 19
Buffalo 14
Milan 14
Bitonto 13
Orem 12
Helsinki 10
Toronto 10
Bari 9
Belo Horizonte 9
Montreal 9
Turku 9
Atlanta 8
Biên Hòa 8
Brooklyn 8
Chennai 8
Haiphong 8
Lappeenranta 8
Munich 8
Phoenix 8
Rome 8
Council Bluffs 7
Minamishinagawa 7
Brasília 6
Dhaka 6
Florence 6
Frankfurt am Main 6
Guarulhos 6
Guayaquil 6
Johannesburg 6
Rio de Janeiro 6
Springfield 6
Bologna 5
Boston 5
Mumbai 5
Potenza 5
Quito 5
Shanghai 5
Turin 5
Bengaluru 4
Chicago 4
City of London 4
Curitiba 4
Fortaleza 4
Genoa 4
Houston 4
Messina 4
Naples 4
Ninh Bình 4
Osasco 4
Philadelphia 4
Stockholm 4
Taranto 4
Almaty 3
Amsterdam 3
Araraquara 3
Baghdad 3
Betim 3
Bắc Ninh 3
Campinas 3
Dublin 3
Guangzhou 3
Jeddah 3
Kingston 3
London 3
Lấp Vò 3
Manaus 3
Mexico City 3
Newark 3
Nha Trang 3
Orlando 3
Padua 3
Parauapebas 3
Sala Baganza 3
San Francisco 3
San José 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
Totale 2.208
Salva come PNG Salva come JPEG
Nome #
Ingrediente a base di sottoprodotto di piselli fermentato con Lactiplantibacillus plantarum ITM21B. 116
Antibacterial metabolites from Pseudomonas syringae pv. ciccaronei 90
Caratterizzazione di farine di Okra (Abelmoschus esculentus) e loro utilizzo in sourdough 88
ECOLOGIA MICROBICA E CARATTERISTICHE NUTRIZIONALI DI FERMENTATI DI PISELLI SUBSTANDARD PER ESPLORARE IL RECUPERO DEGLI SCARTI VEGETALI 82
The viability of probiotic Lactobacillus paracasei IMPC2.1 coating on apple slices during dehydration and simulated gastro-intestinal digestion 81
Valorizzazione di scarti della molitura di frumento duro per la produzione di ingredienti fermentati da impiegare nel processo di panificazione 76
Potential Prebiotic Effect of Inulin-Enriched Pasta after In Vitro Gastrointestinal Digestion and Simulated Gut Fermentation 76
An Rhs-like genetic element is involved in bacteriocin production by Pseudomonas savastanoi pv. savastanoi 74
A Predictive Growth Model for Pro-technological and Probiotic Lacticaseibacillus paracasei Strains Fermenting White Cabbage 72
Okra (Abelmoschus esculentus L.) Flour Integration in Wheat-Based Sourdough: Effect on Nutritional and Technological Quality of Bread 71
Unconventional raw plant matrices as source of pro-technological microbes for application in food fermentation. 69
Weissella cibaria short-fermented liquid sourdoughs based on quinoa or amaranth flours as fat replacer in focaccia bread formulation 67
Effect of Amaranth and Quinoa Flours on Exopolysaccharide Production and Protein Profile of Liquid Sourdough Fermented by Weissella cibaria and Lactobacillus plantarum 66
Biopreservation of nutritional and microbiological features of ready-to-eat vegetables processed by the probiotic strain Lactobacillus paracasei LMGP22043. 65
Use of a Selected Leuconostoc Citreum Strain as a Starter for Making a "Yeast-Free" Bread 64
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 60
Effects of probiotic Lactobacillus paracasei-enriched artichokes on constipated subjects: a pilot study 58
La tecnologia microfluidica applicata all analisi delle proteine di parete di batteri lattici dell ecosistema olivo 57
Uso delle biotecnologie microbiche per ottenere bioingredienti ricchi in destrano per prodotti panari a ridotto contenuto di grasso aggiunto 57
A READY-TO-USE LIQUID SOURDOUGH FOR THE PRODUCTION OF "YEAST-FREE" BREAD 57
Quality of ready to eat swordfish fillets biopreserved by the probiotic Lactobacillus paracasei IMPC 2.1 56
In vitro and in vivo survival and transit tolerance of potentially probiotic strains carried by artichokes in the gastrointestinal tract. 55
READY-TO-EAT SWORDFISH FILLETS SUITABLE FOR DELIVERING PROBIOTIC LACTOBACILLUS PARACASEI IMPC 2.1 CELLS INTO THE HUMAN GUT 54
Filetti di pesce spada probiotici ready-to-eat: efficacia in trial nutrizionale 53
REALIZZAZIONE DI "PUCCIA" SENZA LIEVITO AGGIUNTO MEDIANTE L'USO DI COLTURE BATTERICHE STARTER 52
Quality of ready-to-eat swordfish fillets inoculated by Lactobacillus paracasei IMPC 2.1 52
Metodo di preparazione di prodotto alimentare comprendente la cottura e disidratazione di vegetali e prodotto di vegetali ortofrutticoli cotti e disidratati (Domanda PST) 49
Lactobacillus plantarum ITM21B fermentation product and chickpea flour enhance the nutritional profile of salt reduced bakery products 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) 47
Ready-to-eat swordfish fillets suitable for delivering probiotic Lactobacillus paracasei IMPC 2.1 cells into the human gut. 46
La tecnologia microfluidica applicata all'analisi delle proteine di parete di batteri lattici dell'ecosistema olivo 45
Study of adhesion and survival of lactobacilli and bifidobacteria on table olives with the aim of formulating a new probiotic food 44
Brevetto per invenzione industriale: Procedimento per la preparazione di conserve alimentari vegetali contenenti microrganismi probiotici. 41
Inactivation of foodborne pathogen in ready-to-eat probiotic artichokes. First International Conference on Microbial Diversity 41
Toxigenic potential of spore-forming bacteria isolated from ingredients used for bread production and involved in ropy spoilage of bread 40
Tuna burgers preserved by the selected Lactobacillus paracasei IMPC 4.1 strain 40
Control of olive knot disease with a bacteriocin. 39
Antagonistic Activity of Potential Probiotic Lactobacilli Against the Ureolytic Pathogen Yersinia enterocolitica 37
Table olives containing probiotic microrganisms. 36
BIOTECHNOLOGICAL STRATEGIES TO REDUCE SALT AND/OR FAT IN FOCACCIA TYPE-BREAD 36
Diversity of spore-forming bacteria and identification of Bacillus amyloliquefaciens as a species frequently associated with the ropy spoilage of bread. 36
La tecnologia microfluidica applicata all'analisi delle proteine di parete di batteri lattici dell'ecosistema olivo 35
DREAM WP6 Model Food Applicability Periodic report (18 month) from 1 May 2009 to 31 October 2010 35
Prebiotic potential of innovative functional pasta enriched with inulin 34
Probiotic Lactobacillus paracasei IMPC 2.1 strain delivered by ready-to-eat swordfish fillets colonizes the human gut after alternate-day supplementation 34
Lactobacillus brevis -based bioingredient inhibits Aspergillus niger growth on pan bread 33
Reduction of Olive Knot Disease by a Bacteriocin from Pseudomonas syringae pv. ciccaronei 33
Comparison of three Bacillus amyloliquefaciens strains growth behaviour and evaluation of the spoilage risk during bread shelf-life 33
Olive da mensa contenenti microrganismi probiotici 32
Comparison of growth behaviour and heat resistance of two Bacillus amyloliquefaciens strains responsible for ropy spoilage of bread. 32
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 31
Antagonistic activity of Pseudomonas syringae subsp. savastanoi: preliminary results on the identification of a plasmid-located genetic determinant. 31
Role of the probiotic strain Lactobacillus paracasei LMGP22043 carried by artichokes in influencing faecal bacteria and biochemical parameters in human subjects. 30
DREAM periodic report (18 month) from 1 May 2009 to 31 October 2010 30
Microfluidic technology applied to cell-wall protein analysis of olive related lactic acid bacteria. 30
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 29
Brevetto per invenzione industriale: Table olives containing probiotic microrganisms. 29
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 29
Microbial Ecology and Nutritional Features in Liquid Sourdough Containing Hemp Flour Fermented by Lactic Acid Bacterial Strains 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
Probiotic Vegetable Gastronomy: Effect On Human Gut Microbiota. EFFoST Annual Meeting - Food and Health 27
Lactobacillus paracasei strain IMPC 2.1, 16 S ribosomal RNA gene, partial sequence 26
Olive fermentations using lactic acid bacteria isolated from olive phylloplane and olive brines 26
Natural contamination of semolina by Bacillus spp. spores and inhibition of rope spoilage in bread 26
Sub-standard peas valorization through Lactiplantibacillus plantarum fermentation to produce a biologically active ingredient for bread fortification 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
DREAM Deliverable D6.6 month 24 25
Identification of the bacterial species responsible for ropy spoilage used in the assessment of WP5 bread model applicability. 24
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
Sensitivity of Pseudomonas syringae subsp. savastanoi to a bacteriocin produced by Pseudomonas syringae pv. ciccaronei. 23
Procedimento per la preparazione di conserve alimentari vegetali contenenti microrganismi probiotici. 23
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
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
null 9
Hempseed Flour‑Based Bioingredient Fermented by Lactiplantibacillus plantarum ITM21B for Salt‑Reduced Bread Production in Industrial Bakery Environment 5
Totale 3.578
Salva come PNG Salva come JPEG
Categoria #
all - tutte 11.454
article - articoli 4.676
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 320
Totale 16.450
Salva come PNG Salva come JPEG


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
2025/20262.154 101 195 241 329 343 112 295 127 155 123 66 67
2026/2027122 121 1 0 0 0 0 0 0 0 0 0 0
Totale 3.578