CNR Institutional Research Information System

DE BELLIS, PALMIRA
 Distribuzione geografica
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Continente #
NA - Nord America 306
AS - Asia 148
EU - Europa 109
AF - Africa 2
Totale 565
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Nazione #
US - Stati Uniti d'America 293
SG - Singapore 136
IT - Italia 73
CA - Canada 11
FI - Finlandia 10
DE - Germania 6
NL - Olanda 6
KR - Corea 5
BE - Belgio 4
AE - Emirati Arabi Uniti 2
CN - Cina 2
GB - Regno Unito 2
MK - Macedonia 2
PA - Panama 2
AT - Austria 1
DK - Danimarca 1
EG - Egitto 1
GR - Grecia 1
HK - Hong Kong 1
IE - Irlanda 1
KZ - Kazakistan 1
LT - Lituania 1
MA - Marocco 1
PH - Filippine 1
SE - Svezia 1
Totale 565
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Città #
Santa Clara 256
Singapore 90
Milan 12
Helsinki 10
Bologna 9
Bitonto 7
Florence 7
Potenza 6
Ottawa 5
Seoul 5
Brussels 4
Toronto 4
Bari 3
Carlentini 3
Messina 3
Turin 3
Bitola 2
Frankfurt am Main 2
Guangzhou 2
Massa 2
Recanati 2
Venice 2
Almaty 1
Athens 1
Cairo 1
Castel di Casio 1
Cavallino 1
Cuneo 1
Dublin 1
Falkenstein 1
Fort Wayne 1
Hong Kong 1
Los Angeles 1
Manila 1
Orillia 1
Panama City 1
Rabat 1
Vienna 1
Totale 455
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Nome #
Antagonistic activity of olive endophytic bacteria and of Bacillus spp. strains against Xylella fastidiosa 25
Metagenetic Analysis for Microbial Characterization of Focaccia Doughs Obtained by Using Two Different Starters 17
SCARTI DELLA LAVORAZIONE DEI CARCIOFI PER LA REALIZZAZIONE DI PASTA ARRICCHITA IN POLIFENOLI 16
Characterization of dextran produced by the food-related strain Weissella cibaria C43-11 and of the relevant dex-transucrase gene 16
null 15
Uso delle biotecnologie microbiche per ottenere bioingredienti ricchi in destrano per prodotti panari a ridotto contenuto di grasso aggiunto 14
Production of a yeast-free focaccia with reduced salt content using a selected Leuconostoc citreum strain and seawater 14
Understanding the olive microbiome of susceptible and resistant cultivars for sustainable biocontrol 14
Ensiling Grape Pomace With and Without Addition of a Lactiplantibacillus plantarum Strain: Effect on Polyphenols and Microbiological Characteristics, in vitro Nutrient Apparent Digestibility, and Gas Emission. 14
Produzione del metabolita antimicrobico acido fenillattico da parte di batteri lattici 12
Probiotic bacteria and plant-based matrices: An association with improved health-promoting features 11
Egyptian Opuntia ficus-indica (OFI) residues: recovery and characterization of fresh mucilage from cladodes. 11
A Predictive Growth Model for Pro-technological and Probiotic Lacticaseibacillus paracasei Strains Fermenting White Cabbage 11
Degradation of the mycotoxin ochratoxin A by bacterial strains originating from contaminated vineyard soils 10
READY-TO-EAT SWORDFISH FILLETS SUITABLE FOR DELIVERING PROBIOTIC LACTOBACILLUS PARACASEI IMPC 2.1 CELLS INTO THE HUMAN GUT 10
REALIZZAZIONE DI "PUCCIA" SENZA LIEVITO AGGIUNTO MEDIANTE L'USO DI COLTURE BATTERICHE STARTER 10
Spore-forming bacteria associated with bread production: spoilage and toxigenic potential 10
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) 10
MICROBIAL COMMUNITY MODIFICATION IN DOUGH USING LEUCONOSTOC CITREUM C2.27 AS A STARTER 9
Biological variability of Bacillus species associated to the bread rope. 9
Biodegradation of Ochratoxin A by Bacterial Strains Isolated from Vineyard Soils 9
null 9
Different immunomodulatory effects of L. paracasei strains on dendritic cells 8
Advances in the Use of Beneficial Microorganisms to Improve Nutritional and Functional Properties of Fermented Foods 8
Valorizzazione di sottoprodotti della lavorazione del carciofo per la produzione di pane arricchito in composti health promoting 8
Selezione di batteri lattici da semole di grano duro per il controllo delle muffe del pane. 8
Effect of Lactobacillus paracasei Culture Filtrates and Artichoke Polyphenols on Cytokine Production by Dendritic Cells 8
Cytotoxic activity and survival of spore-forming bacteria associated to bread-making process. 8
Use of a Selected Leuconostoc Citreum Strain as a Starter for Making a "Yeast-Free" Bread 8
La tecnologia microfluidica applicata all'analisi delle proteine di parete di batteri lattici dell'ecosistema olivo 7
La tecnologia microfluidica applicata all'analisi delle proteine di parete di batteri lattici dell'ecosistema olivo 7
Realizzazione di pane a ridotto contenuto di sale mediante applicazione di bioingrediente di Lactobacillus plantarum nel processo di panificazione. 7
Role of the probiotic strain Lactobacillus paracasei LMGP22043 carried by artichokes in influencing faecal bacteria and biochemical parameters in human subjects. 7
La tecnologia microfluidica applicata all analisi delle proteine di parete dei batteri lattici dell ecosistema olivo 7
Vivium, i vegetali probiotici, benessere e qualità. La ricerca e l impresa guardano oltre. 7
A READY-TO-USE LIQUID SOURDOUGH FOR THE PRODUCTION OF "YEAST-FREE" BREAD 7
EZIOCONTROL 7
Antifungal activity of strains of lactic acid bacteria isolated from a semolina ecosystem against Penicillium roqueforti, Aspergillus niger and Endomyces fibuliger contaminating bakery products 7
Probiotic Lactobacillus paracasei IMPC 2.1 strain delivered by ready-to-eat swordfish fillets colonizes the human gut after alternate-day supplementation 7
Characterization and functional application of artichoke bracts: Enrichment of bread with health promoting compounds 7
Distinct immunomodulatory properties of Lactobacillus paracasei strains. 6
Selezione di batteri lattici da semole di grano duro per il controllo delle muffe del pane 6
Variabilità biologica di batteri del genere Bacillus coinvolti nell'alterazione "pane Filante". 6
Ready-to-eat swordfish fillets suitable for delivering probiotic Lactobacillus paracasei IMPC 2.1 cells into the human gut. 6
Valorizzazione di sottoprodotti della lavorazione del carciofo per la produzione di pane arricchito in composti health promoting - Pane arricchito in polifenoli 6
Filetti di pesce spada probiotici ready-to-eat: efficacia in trial nutrizionale 6
Toxigenic potential of spore-forming bacteria isolated from ingredients used for bread production and involved in ropy spoilage of bread 6
Use of Lactobacillus plantarum fermentation products in bread-making to prevent Bacillus subtilis ropy spoilage. 6
Microfluidic technology applied to cell-wall protein analysis of olive related lactic acid bacteria. 6
Natural contamination of semolina by Bacillus spp. spores and inhibition of rope spoilage in bread 6
Diversity of spore-forming bacteria and identification of Bacillus amyloliquefaciens as a species frequently associated with the ropy spoilage of bread. 6
Growth Interactions during Bacterial Colonization of Seedling Rootlets 5
Different immune responses of dendritic cells induced by Lactobacillus paracasei strains. 5
In vitro and in vivo survival and transit tolerance of potentially probiotic strains carried by artichokes in the gastrointestinal tract. 5
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 5
Development of a PCR assay for the strain-specific identification of probiotic strain Lactobacillus paracasei IMPC2.1 5
Produzione del metabolita antimicrobico acido fenillattico da parte di batteri lattici. 5
Lactobacillus paracasei strain IMPC 2.1, 16 S ribosomal RNA gene, partial sequence 5
OR 3 - STRUMENTI CORRETTIVI INNOVATIVI PER LA RIMOZIONE DI METABOLITI MICROBICI INDESIDERATI NEL VINO - SAL VI 5
Identification of the bacterial species responsible for ropy spoilage used in the assessment of WP5 bread model applicability. 5
Probiotic vegetable foods containing health promoting molecules 5
Diversity of spore-forming bacteria associated with the ropy spoilage of bread. 5
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 5
Use of a bacterial preferment in bread-making to inhibit bread rope 5
Toxigenic potential and heat survival of spore-forming bacteria isolated from bread and ingredients 5
Use of the Probiotic Strain Lactobacillus paracasei IMPC2.1 in Fermentation of Table Olives. 5
Cytokine analysis to differenziate immunomodulatory properties of Lactobacillus paracasei strains and for the identification of potentially unsafe strains. 5
Selezione di batteri lattici dell'ecosistema "semola" di grano duro per il controllo delle muffe del pane. 5
Dynamics of microbial populations associated with probiotic table olives cv. Bella di Cerignola in industrial fermentation started with Lactobacillus paracasei LMGP22043. 5
Brevetto per invenzione industriale: Procedimento per prevenire l alterazione microbiologica dei prodotti da forno 5
OR 3 - STRUMENTI CORRETTIVI INNOVATIVI PER LA RIMOZIONE DI METABOLITI MICROBICI INDESIDERATI NEL VINO - SAL V 5
Probiotic table olives: microbial populations adhering on olive surface in fermentation sets inoculated with the probiotic strain Lactobacillus paracasei IMPC2.1 in an industrial plant. 5
La tecnologia microfluidica applicata all analisi delle proteine di parete di batteri lattici dell ecosistema olivo 4
Physicochemical, Agronomical and Microbiological Evaluation of Alternative Growing Media for the Production of Rapini (Brassica rapa L.) Microgreens 4
Validation of predictive growth modeling in food during shelf-life: a case study on Bacillus amyloliquefaciens ropy bread spoilage 4
Identification, detection, and quantification of Erwinia amylovora by real-time Scorpion-PCR. 4
Identification of spore-forming bacteria contaminating ingredients for bread production: a concern for bread quality and safety? 4
Real-time scorpion-PCR detection and quantification of erwinia amylovora on pear leaves and flowers 4
Effect of Lactobacillus paracasei Culture Filtrates and Artichoke Polyphenols on Cytokine Production by Dendritic Cells. 4
Behaviour of spoilage microorganisms on DREAM model foods: the case of the spoiler Bacillus amyloliquefaciens in bread. 4
Design and development of REAlistic food Models with well characterized micro- and macro-structure and composition (DREAM). 4
VALORIZZAZIONE DEGLI SCARTI DELLA LAVORAZIONE DEL CARCIOFO PER LA PRODUZIONE DI PANE ARRICCHITO IN COMPOSTI BIOATTIVI 3
Unconventional raw plant matrices as source of pro-technological microbes for application in food fermentation. 1
Totale 620
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Categoria #
all - tutte 2.619
article - articoli 1.065
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 114
Totale 3.798
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2023/202410 0 0 0 0 0 0 0 0 2 1 7 0
2024/2025610 8 9 75 58 265 87 39 69 0 0 0 0
Totale 620