CNR Institutional Research Information System

DE BELLIS, PALMIRA
 Distribuzione geografica
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Continente #
AS - Asia 1.806
NA - Nord America 1.535
EU - Europa 859
SA - Sud America 324
Continente sconosciuto - Info sul continente non disponibili 118
AF - Africa 38
OC - Oceania 7
Totale 4.687
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Nazione #
US - Stati Uniti d'America 1.439
SG - Singapore 710
IT - Italia 425
CN - Cina 420
BR - Brasile 251
HK - Hong Kong 199
VN - Vietnam 187
FR - Francia 119
NL - Olanda 87
KR - Corea 66
BD - Bangladesh 54
CA - Canada 47
JP - Giappone 44
GB - Regno Unito 38
FI - Finlandia 37
DE - Germania 35
RU - Federazione Russa 30
IN - India 29
AR - Argentina 28
MX - Messico 22
EC - Ecuador 16
ZA - Sudafrica 16
CO - Colombia 14
ES - Italia 12
ID - Indonesia 12
SA - Arabia Saudita 11
PH - Filippine 10
TR - Turchia 10
IE - Irlanda 9
IL - Israele 9
PL - Polonia 9
SE - Svezia 9
UA - Ucraina 8
AT - Austria 7
CL - Cile 7
EG - Egitto 7
MA - Marocco 7
IQ - Iraq 6
JM - Giamaica 6
AU - Australia 5
BE - Belgio 5
DO - Repubblica Dominicana 5
VE - Venezuela 5
AE - Emirati Arabi Uniti 4
GR - Grecia 4
PK - Pakistan 4
RO - Romania 4
TH - Thailandia 4
AZ - Azerbaigian 3
CH - Svizzera 3
CZ - Repubblica Ceca 3
HN - Honduras 3
HU - Ungheria 3
KZ - Kazakistan 3
LT - Lituania 3
MY - Malesia 3
PA - Panama 3
UZ - Uzbekistan 3
BG - Bulgaria 2
CR - Costa Rica 2
DK - Danimarca 2
KG - Kirghizistan 2
MK - Macedonia 2
MN - Mongolia 2
NP - Nepal 2
NZ - Nuova Zelanda 2
RS - Serbia 2
TT - Trinidad e Tobago 2
UY - Uruguay 2
BH - Bahrain 1
BS - Bahamas 1
CG - Congo 1
CI - Costa d'Avorio 1
CU - Cuba 1
GE - Georgia 1
GH - Ghana 1
GT - Guatemala 1
IR - Iran 1
JO - Giordania 1
KE - Kenya 1
KN - Saint Kitts e Nevis 1
KW - Kuwait 1
MR - Mauritania 1
MV - Maldive 1
NI - Nicaragua 1
NO - Norvegia 1
OM - Oman 1
PE - Perù 1
SN - Senegal 1
SV - El Salvador 1
TG - Togo 1
TN - Tunisia 1
TW - Taiwan 1
YE - Yemen 1
Totale 4.569
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Città #
Singapore 434
Santa Clara 279
Hong Kong 197
Hefei 161
San Jose 146
Dallas 120
Ashburn 114
Beijing 97
Los Angeles 75
Lauterbourg 71
Seoul 66
Ho Chi Minh City 65
Milan 43
Hanoi 33
Tokyo 33
Rome 30
New York 29
São Paulo 24
Bologna 21
Naples 17
Turku 16
Buffalo 15
Frankfurt am Main 15
Council Bluffs 14
Atlanta 12
Novomoskovsk 12
Phoenix 12
Florence 11
Helsinki 11
Toronto 11
Lappeenranta 10
Minamishinagawa 10
Orem 10
Chicago 9
Haiphong 9
Biên Hòa 8
Chennai 8
Jeddah 8
Johannesburg 8
Montreal 8
Potenza 8
Stockholm 8
Bari 7
Bitonto 7
Brooklyn 7
Da Nang 7
Denver 7
Genoa 7
Houston 7
Queens 7
San Francisco 7
Bengaluru 6
Brasília 6
Hải Dương 6
Mexico City 6
Munich 6
Ottawa 6
Turin 6
Vienna 6
Buenos Aires 5
Cairo 5
Catania 5
Dublin 5
Elk Grove Village 5
Guayaquil 5
Istanbul 5
London 5
Manchester 5
Manila 5
Marseille 5
Miami 5
Quito 5
Rio de Janeiro 5
The Bronx 5
Warsaw 5
Boston 4
Brussels 4
Campinas 4
Cassino 4
City of London 4
Costa Mesa 4
Greenville 4
Guangzhou 4
Guarulhos 4
Kingston 4
Mumbai 4
Philadelphia 4
Poplar 4
Santo Domingo 4
Shanghai 4
Thái Bình 4
Thái Nguyên 4
Washington 4
Amsterdam 3
Baku 3
Belo Horizonte 3
Bexley 3
Bogotá 3
Bắc Ninh 3
Campi Bisenzio 3
Totale 2.572
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Nome #
Variabilità biologica di batteri del genere Bacillus coinvolti nell'alterazione "pane Filante". 184
SCARTI DELLA LAVORAZIONE DEI CARCIOFI PER LA REALIZZAZIONE DI PASTA ARRICCHITA IN POLIFENOLI 123
Toxigenic potential and heat survival of spore-forming bacteria isolated from bread and ingredients 115
MICROBIAL COMMUNITY MODIFICATION IN DOUGH USING LEUCONOSTOC CITREUM C2.27 AS A STARTER 107
Probiotic bacteria and plant-based matrices: An association with improved health-promoting features 105
Produzione del metabolita antimicrobico acido fenillattico da parte di batteri lattici 96
Valorizzazione di sottoprodotti della lavorazione del carciofo per la produzione di pane arricchito in composti health promoting 92
Antagonistic activity of olive endophytic bacteria and of Bacillus spp. strains against Xylella fastidiosa 92
Valorizzazione di sottoprodotti della lavorazione del carciofo per la produzione di pane arricchito in composti health promoting - Pane arricchito in polifenoli 89
Biological variability of Bacillus species associated to the bread rope. 89
Plasma Deposition of Coatings for Delivery of Bacterial Spores Active Against Fusarium graminearum 86
Valorization of Artichoke Bracts in Pasta Enrichment: Impact on Nutritional, Technological, Antioxidant, and Sensorial Properties 83
A Predictive Growth Model for Pro-technological and Probiotic Lacticaseibacillus paracasei Strains Fermenting White Cabbage 77
Characterization of dextran produced by the food-related strain Weissella cibaria C43-11 and of the relevant dex-transucrase gene 74
Understanding the olive microbiome of susceptible and resistant cultivars for sustainable biocontrol 73
Degradation of the mycotoxin ochratoxin A by bacterial strains originating from contaminated vineyard soils 72
Metagenetic Analysis for Microbial Characterization of Focaccia Doughs Obtained by Using Two Different Starters 72
Unconventional raw plant matrices as source of pro-technological microbes for application in food fermentation. 71
Cytotoxic activity and survival of spore-forming bacteria associated to bread-making process. 70
VALORIZZAZIONE DEGLI SCARTI DELLA LAVORAZIONE DEL CARCIOFO PER LA PRODUZIONE DI PANE ARRICCHITO IN COMPOSTI BIOATTIVI 69
Use of a Selected Leuconostoc Citreum Strain as a Starter for Making a "Yeast-Free" Bread 69
Production of a yeast-free focaccia with reduced salt content using a selected Leuconostoc citreum strain and seawater 66
Egyptian Opuntia ficus-indica (OFI) residues: recovery and characterization of fresh mucilage from cladodes. 64
Spore-forming bacteria associated with bread production: spoilage and toxigenic potential 63
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. 62
Growth Interactions during Bacterial Colonization of Seedling Rootlets 61
Selection of Bacillus strains as potential candidate against pathogenic Fusarium occurring on cereal. 61
La tecnologia microfluidica applicata all analisi delle proteine di parete di batteri lattici dell ecosistema olivo 60
A READY-TO-USE LIQUID SOURDOUGH FOR THE PRODUCTION OF "YEAST-FREE" BREAD 60
Uso delle biotecnologie microbiche per ottenere bioingredienti ricchi in destrano per prodotti panari a ridotto contenuto di grasso aggiunto 59
Biodegradation of Ochratoxin A by Bacterial Strains Isolated from Vineyard Soils 59
Characterization and functional application of artichoke bracts: Enrichment of bread with health promoting compounds 59
Different immune responses of dendritic cells induced by Lactobacillus paracasei strains. 58
REALIZZAZIONE DI "PUCCIA" SENZA LIEVITO AGGIUNTO MEDIANTE L'USO DI COLTURE BATTERICHE STARTER 58
In vitro and in vivo survival and transit tolerance of potentially probiotic strains carried by artichokes in the gastrointestinal tract. 57
Selezione di batteri lattici da semole di grano duro per il controllo delle muffe del pane 56
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
The INTEGROLIV project: a multifaceted approach to mitigate the impact of Xylella fastidiosa subsp. pauca and regenerate olive growing systems in the infected area 54
Distinct immunomodulatory properties of Lactobacillus paracasei strains. 53
Effect of Lactobacillus paracasei Culture Filtrates and Artichoke Polyphenols on Cytokine Production by Dendritic Cells 51
Selection of Bacillus strains as potential biocontrol agents against mycotoxigenic Fusarium species occurring on cereals. 50
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) 49
Ready-to-eat swordfish fillets suitable for delivering probiotic Lactobacillus paracasei IMPC 2.1 cells into the human gut. 48
Realizzazione di pane a ridotto contenuto di sale mediante applicazione di bioingrediente di Lactobacillus plantarum nel processo di panificazione. 48
EZIOCONTROL 47
La tecnologia microfluidica applicata all'analisi delle proteine di parete di batteri lattici dell'ecosistema olivo 46
Abstracts of invited Keynote lectures, Keynote and Oral presentations and Poster papers presented at the 17th Congress of the Mediterranean Phytopathological Union, July 6–10, 2025, in Bari, Italy 46
Different immunomodulatory effects of L. paracasei strains on dendritic cells 45
Identification of spore-forming bacteria contaminating ingredients for bread production: a concern for bread quality and safety? 44
Antifungal activity of strains of lactic acid bacteria isolated from a semolina ecosystem against Penicillium roqueforti, Aspergillus niger and Endomyces fibuliger contaminating bakery products 44
Toxigenic potential of spore-forming bacteria isolated from ingredients used for bread production and involved in ropy spoilage of bread 41
Advances in the Use of Beneficial Microorganisms to Improve Nutritional and Functional Properties of Fermented Foods 40
Diversity of spore-forming bacteria and identification of Bacillus amyloliquefaciens as a species frequently associated with the ropy spoilage of bread. 38
Probiotic Lactobacillus paracasei IMPC 2.1 strain delivered by ready-to-eat swordfish fillets colonizes the human gut after alternate-day supplementation 37
La tecnologia microfluidica applicata all'analisi delle proteine di parete di batteri lattici dell'ecosistema olivo 36
Physicochemical, Agronomical and Microbiological Evaluation of Alternative Growing Media for the Production of Rapini (Brassica rapa L.) Microgreens 36
Validation of predictive growth modeling in food during shelf-life: a case study on Bacillus amyloliquefaciens ropy bread spoilage 35
Microfluidic technology applied to cell-wall protein analysis of olive related lactic acid bacteria. 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
Produzione del metabolita antimicrobico acido fenillattico da parte di batteri lattici. 32
Diversity of spore-forming bacteria associated with the ropy spoilage of bread. 32
Selezione di batteri lattici da semole di grano duro per il controllo delle muffe del pane. 32
Lactobacillus paracasei strain IMPC 2.1, 16 S ribosomal RNA gene, partial sequence 31
Role of the probiotic strain Lactobacillus paracasei LMGP22043 carried by artichokes in influencing faecal bacteria and biochemical parameters in human subjects. 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
Bessarabian wild hop sourdough: Microbial characterization and effect on the physicochemical properties and flavor of the bread 30
Design and development of REAlistic food Models with well characterized micro- and macro-structure and composition (DREAM). 29
Development of a PCR assay for the strain-specific identification of probiotic strain Lactobacillus paracasei IMPC2.1 28
Behaviour of spoilage microorganisms on DREAM model foods: the case of the spoiler Bacillus amyloliquefaciens in bread. 28
OR 3 - STRUMENTI CORRETTIVI INNOVATIVI PER LA RIMOZIONE DI METABOLITI MICROBICI INDESIDERATI NEL VINO - SAL VI 27
Vivium, i vegetali probiotici, benessere e qualità. La ricerca e l impresa guardano oltre. 27
Effect of Lactobacillus paracasei Culture Filtrates and Artichoke Polyphenols on Cytokine Production by Dendritic Cells. 27
Natural contamination of semolina by Bacillus spp. spores and inhibition of rope spoilage in bread 27
Identification of the bacterial species responsible for ropy spoilage used in the assessment of WP5 bread model applicability. 26
Probiotic vegetable foods containing health promoting molecules 26
La tecnologia microfluidica applicata all analisi delle proteine di parete dei batteri lattici dell ecosistema olivo 26
Use of a bacterial preferment in bread-making to inhibit bread rope 26
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
OR 3 - STRUMENTI CORRETTIVI INNOVATIVI PER LA RIMOZIONE DI METABOLITI MICROBICI INDESIDERATI NEL VINO - SAL V 25
Use of Lactobacillus plantarum fermentation products in bread-making to prevent Bacillus subtilis ropy spoilage. 24
Real-time scorpion-PCR detection and quantification of erwinia amylovora on pear leaves and flowers 24
Selezione di batteri lattici dell'ecosistema "semola" di grano duro per il controllo delle muffe del pane. 24
Valorization of Artichoke Bracts in Pasta Enrichment: Impact on Nutritional, Technological, Antioxidant, and Sensorial Properties 24
Probiotic strain Lactobacillus paracasei LMGP22043 as a starter in olive fermentation. 23
Use of the Probiotic Strain Lactobacillus paracasei IMPC2.1 in Fermentation of Table Olives. 23
Cytokine analysis to differenziate immunomodulatory properties of Lactobacillus paracasei strains and for the identification of potentially unsafe strains. 23
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. 23
Identification, detection, and quantification of Erwinia amylovora by real-time Scorpion-PCR. 20
Genomic and functional characterization of Bacillus strains active against Fusarium graminearum 13
Totale 4.687
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Categoria #
all - tutte 14.101
article - articoli 5.837
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 536
Totale 20.474
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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
2024/20251.410 8 9 75 58 265 82 39 67 71 100 370 266
2025/20262.737 140 218 357 404 413 163 349 132 176 170 135 80
2026/2027530 259 125 146 0 0 0 0 0 0 0 0 0
Totale 4.687