CNR Institutional Research Information System

LONIGRO, STELLA LISA
 Distribuzione geografica
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Continente #
AS - Asia 1.242
NA - Nord America 730
SA - Sud America 326
EU - Europa 258
AF - Africa 24
OC - Oceania 1
Totale 2.581
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Nazione #
US - Stati Uniti d'America 692
SG - Singapore 541
BR - Brasile 276
CN - Cina 256
HK - Hong Kong 160
VN - Vietnam 132
IT - Italia 98
KR - Corea 54
NL - Olanda 41
FI - Finlandia 25
IN - India 20
AR - Argentina 19
DE - Germania 19
GB - Regno Unito 17
CA - Canada 14
EC - Ecuador 14
MX - Messico 14
ZA - Sudafrica 14
BD - Bangladesh 13
JP - Giappone 11
FR - Francia 10
ID - Indonesia 8
IL - Israele 8
ES - Italia 6
IQ - Iraq 6
PL - Polonia 6
SE - Svezia 6
RU - Federazione Russa 5
SA - Arabia Saudita 5
PK - Pakistan 4
UA - Ucraina 4
AE - Emirati Arabi Uniti 3
CL - Cile 3
CO - Colombia 3
EG - Egitto 3
IE - Irlanda 3
KZ - Kazakistan 3
PY - Paraguay 3
VE - Venezuela 3
BE - Belgio 2
CZ - Repubblica Ceca 2
DO - Repubblica Dominicana 2
GE - Georgia 2
GR - Grecia 2
JM - Giamaica 2
MK - Macedonia 2
PA - Panama 2
PE - Perù 2
PH - Filippine 2
TR - Turchia 2
UY - Uruguay 2
UZ - Uzbekistan 2
AM - Armenia 1
AU - Australia 1
BG - Bulgaria 1
BO - Bolivia 1
CG - Congo 1
CH - Svizzera 1
CI - Costa d'Avorio 1
DK - Danimarca 1
DZ - Algeria 1
ET - Etiopia 1
GH - Ghana 1
GP - Guadalupe 1
HN - Honduras 1
HU - Ungheria 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
SK - Slovacchia (Repubblica Slovacca) 1
SN - Senegal 1
SV - El Salvador 1
TN - Tunisia 1
TW - Taiwan 1
Totale 2.581
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Città #
Singapore 368
Santa Clara 316
Hong Kong 160
Hefei 117
Ashburn 62
Beijing 61
Seoul 54
Ho Chi Minh City 51
Dallas 49
Los Angeles 33
San Jose 32
Hanoi 29
São Paulo 22
Bitonto 13
Helsinki 10
Belo Horizonte 9
Buffalo 9
New York 9
Turku 9
Munich 8
Minamishinagawa 7
Atlanta 6
Brasília 6
Dhaka 6
Guarulhos 6
Johannesburg 6
Lappeenranta 6
Rio de Janeiro 6
Bari 5
Bologna 5
Boston 5
Chennai 5
Florence 5
Guayaquil 5
Milan 5
Phoenix 5
Potenza 5
Quito 5
Bengaluru 4
Biên Hòa 4
Curitiba 4
Frankfurt am Main 4
Haiphong 4
Houston 4
Messina 4
Montreal 4
Osasco 4
Stockholm 4
Tokyo 4
Toronto 4
Turin 4
Almaty 3
Amsterdam 3
Araraquara 3
Baghdad 3
Betim 3
Bắc Ninh 3
Campinas 3
Dublin 3
Jeddah 3
Lấp Vò 3
Manaus 3
Newark 3
Nha Trang 3
Ninh Bình 3
Orem 3
Padua 3
Parauapebas 3
Rome 3
Sala Baganza 3
Santa Cruz do Sul 3
Sesto Fiorentino 3
Sumaré 3
The Dalles 3
Warsaw 3
Zhengzhou 3
Águas Lindas de Goiás 3
Asunción 2
Berazategui 2
Bitola 2
Brooklyn 2
Buenos Aires 2
Bình An 2
Camaçari 2
Canoas 2
Capiago Intimiano 2
Carapicuíba 2
Caruaru 2
Cotia 2
Cuenca 2
Denver 2
Detroit 2
Dubai 2
Feira de Santana 2
Fortaleza 2
Foshan 2
Genoa 2
Goiânia 2
Grumo Appula 2
Guarujá 2
Totale 1.696
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Nome #
Ingrediente a base di sottoprodotto di piselli fermentato con Lactiplantibacillus plantarum ITM21B. 82
Antibacterial metabolites from Pseudomonas syringae pv. ciccaronei 80
The viability of probiotic Lactobacillus paracasei IMPC2.1 coating on apple slices during dehydration and simulated gastro-intestinal digestion 69
An Rhs-like genetic element is involved in bacteriocin production by Pseudomonas savastanoi pv. savastanoi 67
ECOLOGIA MICROBICA E CARATTERISTICHE NUTRIZIONALI DI FERMENTATI DI PISELLI SUBSTANDARD PER ESPLORARE IL RECUPERO DEGLI SCARTI VEGETALI 66
Potential Prebiotic Effect of Inulin-Enriched Pasta after In Vitro Gastrointestinal Digestion and Simulated Gut Fermentation 66
Caratterizzazione di farine di Okra (Abelmoschus esculentus) e loro utilizzo in sourdough 62
Okra (Abelmoschus esculentus L.) Flour Integration in Wheat-Based Sourdough: Effect on Nutritional and Technological Quality of Bread 58
Valorizzazione di scarti della molitura di frumento duro per la produzione di ingredienti fermentati da impiegare nel processo di panificazione 54
A Predictive Growth Model for Pro-technological and Probiotic Lacticaseibacillus paracasei Strains Fermenting White Cabbage 54
Unconventional raw plant matrices as source of pro-technological microbes for application in food fermentation. 53
La tecnologia microfluidica applicata all analisi delle proteine di parete di batteri lattici dell ecosistema olivo 50
Weissella cibaria short-fermented liquid sourdoughs based on quinoa or amaranth flours as fat replacer in focaccia bread formulation 50
Effect of Amaranth and Quinoa Flours on Exopolysaccharide Production and Protein Profile of Liquid Sourdough Fermented by Weissella cibaria and Lactobacillus plantarum 49
Use of a Selected Leuconostoc Citreum Strain as a Starter for Making a "Yeast-Free" Bread 47
In vitro and in vivo survival and transit tolerance of potentially probiotic strains carried by artichokes in the gastrointestinal tract. 46
Filetti di pesce spada probiotici ready-to-eat: efficacia in trial nutrizionale 46
Metodo di preparazione di prodotto alimentare comprendente la cottura e disidratazione di vegetali e prodotto di vegetali ortofrutticoli cotti e disidratati (Domanda PST) 44
Effects of probiotic Lactobacillus paracasei-enriched artichokes on constipated subjects: a pilot study 44
Quality of ready to eat swordfish fillets biopreserved by the probiotic Lactobacillus paracasei IMPC 2.1 44
Quality of ready-to-eat swordfish fillets inoculated by Lactobacillus paracasei IMPC 2.1 44
Uso delle biotecnologie microbiche per ottenere bioingredienti ricchi in destrano per prodotti panari a ridotto contenuto di grasso aggiunto 43
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 42
REALIZZAZIONE DI "PUCCIA" SENZA LIEVITO AGGIUNTO MEDIANTE L'USO DI COLTURE BATTERICHE STARTER 40
A READY-TO-USE LIQUID SOURDOUGH FOR THE PRODUCTION OF "YEAST-FREE" BREAD 40
Ready-to-eat swordfish fillets suitable for delivering probiotic Lactobacillus paracasei IMPC 2.1 cells into the human gut. 35
READY-TO-EAT SWORDFISH FILLETS SUITABLE FOR DELIVERING PROBIOTIC LACTOBACILLUS PARACASEI IMPC 2.1 CELLS INTO THE HUMAN GUT 35
Study of adhesion and survival of lactobacilli and bifidobacteria on table olives with the aim of formulating a new probiotic food 35
Tuna burgers preserved by the selected Lactobacillus paracasei IMPC 4.1 strain 34
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) 34
Toxigenic potential of spore-forming bacteria isolated from ingredients used for bread production and involved in ropy spoilage of bread 33
Lactobacillus plantarum ITM21B fermentation product and chickpea flour enhance the nutritional profile of salt reduced bakery products 33
La tecnologia microfluidica applicata all'analisi delle proteine di parete di batteri lattici dell'ecosistema olivo 31
Control of olive knot disease with a bacteriocin. 30
Biopreservation of nutritional and microbiological features of ready-to-eat vegetables processed by the probiotic strain Lactobacillus paracasei LMGP22043. 30
DREAM WP6 Model Food Applicability Periodic report (18 month) from 1 May 2009 to 31 October 2010 28
Antagonistic activity of Pseudomonas syringae subsp. savastanoi: preliminary results on the identification of a plasmid-located genetic determinant. 28
Table olives containing probiotic microrganisms. 27
Diversity of spore-forming bacteria and identification of Bacillus amyloliquefaciens as a species frequently associated with the ropy spoilage of bread. 27
Reduction of Olive Knot Disease by a Bacteriocin from Pseudomonas syringae pv. ciccaronei 26
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 25
Brevetto per invenzione industriale: Procedimento per la preparazione di conserve alimentari vegetali contenenti microrganismi probiotici. 25
Inactivation of foodborne pathogen in ready-to-eat probiotic artichokes. First International Conference on Microbial Diversity 25
Probiotic Lactobacillus paracasei IMPC 2.1 strain delivered by ready-to-eat swordfish fillets colonizes the human gut after alternate-day supplementation 25
La tecnologia microfluidica applicata all'analisi delle proteine di parete di batteri lattici dell'ecosistema olivo 23
Antagonistic Activity of Potential Probiotic Lactobacilli Against the Ureolytic Pathogen Yersinia enterocolitica 23
Role of the probiotic strain Lactobacillus paracasei LMGP22043 carried by artichokes in influencing faecal bacteria and biochemical parameters in human subjects. 23
Lactobacillus brevis -based bioingredient inhibits Aspergillus niger growth on pan bread 23
Comparison of three Bacillus amyloliquefaciens strains growth behaviour and evaluation of the spoilage risk during bread shelf-life 23
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 23
Olive fermentations using lactic acid bacteria isolated from olive phylloplane and olive brines 23
Comparison of growth behaviour and heat resistance of two Bacillus amyloliquefaciens strains responsible for ropy spoilage of bread. 23
BIOTECHNOLOGICAL STRATEGIES TO REDUCE SALT AND/OR FAT IN FOCACCIA TYPE-BREAD 22
Olive da mensa contenenti microrganismi probiotici 22
Lactobacillus paracasei strain IMPC 2.1, 16 S ribosomal RNA gene, partial sequence 21
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 21
Antagonistic activity of Pseudomonas syringae subsp. savastanoi: preliminary results on the identification of a plasmid-located genetic determinant. 21
Rapporto tecnico Progetto Ortobiotici SAL VI 21
Procedimento per la preparazione di conserve alimentari vegetali contenenti microrganismi probiotici. (Richiesta estensione del brevetto Unione Europea) 21
DREAM Deliverable D6.6 month 24 21
Probiotic Vegetable Gastronomy: Effect On Human Gut Microbiota. EFFoST Annual Meeting - Food and Health 20
Brevetto per invenzione industriale: Table olives containing probiotic microrganisms. 20
Microfluidic technology applied to cell-wall protein analysis of olive related lactic acid bacteria. 20
DREAM annual report from May 2010 - April 2011. 19
Carciofo con microrganismi probiotici immune e protetto dall'alterazione microbiologica e fisico-chimica, dotato di impedimenti all'adesione di microrganismi alterativi e microrganismi patogeni. 19
Process for the preparation of vegetable preserves containing probiotic micro-organisms. 19
Identification of the bacterial species responsible for ropy spoilage used in the assessment of WP5 bread model applicability. 18
Probiotic vegetable foods containing health promoting molecules 18
La tecnologia microfluidica applicata all analisi delle proteine di parete dei batteri lattici dell ecosistema olivo 18
DREAM periodic report (18 month) from 1 May 2009 to 31 October 2010 18
DREAM annual report from 1st May 2009 to 30 April 2010 18
Natural contamination of semolina by Bacillus spp. spores and inhibition of rope spoilage in bread 18
Probiotic Vegetable Gastronomy: Effect On Human Gut Microbiota 18
Sensitivity of Pseudomonas syringae subsp. savastanoi to a bacteriocin produced by Pseudomonas syringae pv. ciccaronei. 17
Procedimento per la preparazione di conserve alimentari vegetali contenenti microrganismi probiotici. 17
Dynamics of microbial populations associated with probiotic table olives cv. Bella di Cerignola in industrial fermentation started with Lactobacillus paracasei LMGP22043. 17
Use of Lactobacillus plantarum fermentation products in bread-making to prevent Bacillus subtilis ropy spoilage. 16
Vivium, i vegetali probiotici, benessere e qualità. La ricerca e l impresa guardano oltre. 16
Brevetto per invenzione industriale: Procedimento per prevenire l alterazione microbiologica dei prodotti da forno 15
Use of the Probiotic Strain Lactobacillus paracasei IMPC2.1 in Fermentation of Table Olives. 14
Bacteriocin production by Pseudomonas syringae pv. ciccaronei NCPPB2355. Isolation and partial characterization of the antimicrobial compound. 12
Prebiotic potential of innovative functional pasta enriched with inulin 10
Microbial Ecology and Nutritional Features in Liquid Sourdough Containing Hemp Flour Fermented by Lactic Acid Bacterial Strains 10
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Sub-standard peas valorization through Lactiplantibacillus plantarum fermentation to produce a biologically active ingredient for bread fortification 9
Totale 2.665
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Categoria #
all - tutte 8.402
article - articoli 3.442
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 234
Totale 12.078
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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
2025/20261.363 101 195 241 329 343 112 42 0 0 0 0 0
Totale 2.665