CNR Institutional Research Information System

DE BELLIS, PALMIRA
 Distribuzione geografica
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Continente #
AS - Asia 1.761
NA - Nord America 1.143
EU - Europa 756
SA - Sud America 304
AF - Africa 38
OC - Oceania 5
Totale 4.007
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Nazione #
US - Stati Uniti d'America 1.074
SG - Singapore 714
CN - Cina 413
IT - Italia 343
BR - Brasile 245
HK - Hong Kong 196
VN - Vietnam 187
FR - Francia 117
NL - Olanda 79
KR - Corea 66
JP - Giappone 47
FI - Finlandia 37
GB - Regno Unito 36
DE - Germania 34
CA - Canada 33
BD - Bangladesh 31
RU - Federazione Russa 30
IN - India 28
AR - Argentina 26
MX - Messico 20
ZA - Sudafrica 17
EC - Ecuador 15
SE - Svezia 10
ES - Italia 9
IL - Israele 9
SA - Arabia Saudita 9
TR - Turchia 9
ID - Indonesia 8
PL - Polonia 8
UA - Ucraina 8
AT - Austria 7
CL - Cile 7
MA - Marocco 7
PH - Filippine 7
CO - Colombia 6
EG - Egitto 6
IQ - Iraq 6
DO - Repubblica Dominicana 5
IE - Irlanda 5
AE - Emirati Arabi Uniti 4
AU - Australia 4
BE - Belgio 4
GR - Grecia 4
LT - Lituania 4
PK - Pakistan 4
RO - Romania 4
AZ - Azerbaigian 3
CH - Svizzera 3
CZ - Repubblica Ceca 3
HU - Ungheria 3
KZ - Kazakistan 3
PA - Panama 3
UZ - Uzbekistan 3
BG - Bulgaria 2
DK - Danimarca 2
JM - Giamaica 2
KG - Kirghizistan 2
MK - Macedonia 2
MN - Mongolia 2
TH - Thailandia 2
UY - Uruguay 2
VE - Venezuela 2
BS - Bahamas 1
CG - Congo 1
CI - Costa d'Avorio 1
CR - Costa Rica 1
CU - Cuba 1
GE - Georgia 1
GH - Ghana 1
HN - Honduras 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
NO - Norvegia 1
NP - Nepal 1
NZ - Nuova Zelanda 1
OM - Oman 1
PE - Perù 1
RS - Serbia 1
SN - Senegal 1
SV - El Salvador 1
TG - Togo 1
TN - Tunisia 1
TW - Taiwan 1
Totale 4.007
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Città #
Singapore 435
Santa Clara 266
Hong Kong 196
Hefei 161
San Jose 132
Dallas 116
Beijing 95
Ashburn 93
Lauterbourg 71
Los Angeles 69
Ho Chi Minh City 66
Seoul 66
Milan 37
Tokyo 36
Hanoi 32
New York 28
São Paulo 24
Bologna 20
Rome 20
Naples 16
Turku 16
Frankfurt am Main 15
Buffalo 12
Novomoskovsk 12
Toronto 12
Council Bluffs 11
Helsinki 11
Orem 11
Florence 10
Lappeenranta 10
Minamishinagawa 10
Atlanta 9
Genoa 9
Haiphong 9
Johannesburg 9
Stockholm 9
Biên Hòa 8
Chennai 8
Da Nang 8
Denver 8
Potenza 8
Bari 7
Bitonto 7
Jeddah 7
Montreal 7
Bengaluru 6
Brasília 6
Houston 6
Hải Dương 6
Munich 6
Ottawa 6
Vienna 6
Buenos Aires 5
Cairo 5
Chicago 5
Dublin 5
Elk Grove Village 5
London 5
Manchester 5
Manila 5
Marseille 5
Mexico City 5
Phoenix 5
Quito 5
Warsaw 5
Boston 4
Brussels 4
Campinas 4
City of London 4
Guangzhou 4
Guarulhos 4
Guayaquil 4
Istanbul 4
Poplar 4
San Francisco 4
Santo Domingo 4
Thái Bình 4
Thái Nguyên 4
Amsterdam 3
Baku 3
Belo Horizonte 3
Bexley 3
Bắc Ninh 3
Campi Bisenzio 3
Casalnuovo di Napoli 3
Casier 3
Cassino 3
Düsseldorf 3
Fortaleza 3
Juiz de Fora 3
Kyiv 3
Moscow 3
Mumbai 3
Osasco 3
Padua 3
Parauapebas 3
Paris 3
Pune 3
Rabat 3
Recife 3
Totale 2.447
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Nome #
Variabilità biologica di batteri del genere Bacillus coinvolti nell'alterazione "pane Filante". 141
SCARTI DELLA LAVORAZIONE DEI CARCIOFI PER LA REALIZZAZIONE DI PASTA ARRICCHITA IN POLIFENOLI 103
MICROBIAL COMMUNITY MODIFICATION IN DOUGH USING LEUCONOSTOC CITREUM C2.27 AS A STARTER 101
Probiotic bacteria and plant-based matrices: An association with improved health-promoting features 95
Antagonistic activity of olive endophytic bacteria and of Bacillus spp. strains against Xylella fastidiosa 87
Valorizzazione di sottoprodotti della lavorazione del carciofo per la produzione di pane arricchito in composti health promoting - Pane arricchito in polifenoli 82
Valorizzazione di sottoprodotti della lavorazione del carciofo per la produzione di pane arricchito in composti health promoting 82
Plasma Deposition of Coatings for Delivery of Bacterial Spores Active Against Fusarium graminearum 79
Produzione del metabolita antimicrobico acido fenillattico da parte di batteri lattici 76
Valorization of Artichoke Bracts in Pasta Enrichment: Impact on Nutritional, Technological, Antioxidant, and Sensorial Properties 69
Metagenetic Analysis for Microbial Characterization of Focaccia Doughs Obtained by Using Two Different Starters 69
Degradation of the mycotoxin ochratoxin A by bacterial strains originating from contaminated vineyard soils 67
Biological variability of Bacillus species associated to the bread rope. 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
Characterization of dextran produced by the food-related strain Weissella cibaria C43-11 and of the relevant dex-transucrase gene 67
Understanding the olive microbiome of susceptible and resistant cultivars for sustainable biocontrol 64
Cytotoxic activity and survival of spore-forming bacteria associated to bread-making process. 63
VALORIZZAZIONE DEGLI SCARTI DELLA LAVORAZIONE DEL CARCIOFO PER LA PRODUZIONE DI PANE ARRICCHITO IN COMPOSTI BIOATTIVI 62
Use of a Selected Leuconostoc Citreum Strain as a Starter for Making a "Yeast-Free" Bread 59
Selection of Bacillus strains as potential candidate against pathogenic Fusarium occurring on cereal. 58
Egyptian Opuntia ficus-indica (OFI) residues: recovery and characterization of fresh mucilage from cladodes. 58
La tecnologia microfluidica applicata all analisi delle proteine di parete di batteri lattici dell ecosistema olivo 57
Production of a yeast-free focaccia with reduced salt content using a selected Leuconostoc citreum strain and seawater 57
Spore-forming bacteria associated with bread production: spoilage and toxigenic potential 55
Growth Interactions during Bacterial Colonization of Seedling Rootlets 54
Different immune responses of dendritic cells induced by Lactobacillus paracasei strains. 54
Uso delle biotecnologie microbiche per ottenere bioingredienti ricchi in destrano per prodotti panari a ridotto contenuto di grasso aggiunto 54
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. 54
Characterization and functional application of artichoke bracts: Enrichment of bread with health promoting compounds 54
Selezione di batteri lattici da semole di grano duro per il controllo delle muffe del pane 53
In vitro and in vivo survival and transit tolerance of potentially probiotic strains carried by artichokes in the gastrointestinal tract. 53
Biodegradation of Ochratoxin A by Bacterial Strains Isolated from Vineyard Soils 52
Distinct immunomodulatory properties of Lactobacillus paracasei strains. 50
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
Selection of Bacillus strains as potential biocontrol agents against mycotoxigenic Fusarium species occurring on cereals. 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
The INTEGROLIV project: a multifaceted approach to mitigate the impact of Xylella fastidiosa subsp. pauca and regenerate olive growing systems in the infected area 45
La tecnologia microfluidica applicata all'analisi delle proteine di parete di batteri lattici dell'ecosistema olivo 45
Effect of Lactobacillus paracasei Culture Filtrates and Artichoke Polyphenols on Cytokine Production by Dendritic Cells 44
null 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
Different immunomodulatory effects of L. paracasei strains on dendritic cells 41
Realizzazione di pane a ridotto contenuto di sale mediante applicazione di bioingrediente di Lactobacillus plantarum nel processo di panificazione. 41
Identification of spore-forming bacteria contaminating ingredients for bread production: a concern for bread quality and safety? 41
Antifungal activity of strains of lactic acid bacteria isolated from a semolina ecosystem against Penicillium roqueforti, Aspergillus niger and Endomyces fibuliger contaminating bakery products 40
Toxigenic potential of spore-forming bacteria isolated from ingredients used for bread production and involved in ropy spoilage of bread 39
Advances in the Use of Beneficial Microorganisms to Improve Nutritional and Functional Properties of Fermented Foods 39
EZIOCONTROL 39
Toxigenic potential and heat survival of spore-forming bacteria isolated from bread and ingredients 37
Diversity of spore-forming bacteria and identification of Bacillus amyloliquefaciens as a species frequently associated with the ropy spoilage of bread. 35
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 34
La tecnologia microfluidica applicata all'analisi delle proteine di parete di batteri lattici dell'ecosistema olivo 32
Probiotic Lactobacillus paracasei IMPC 2.1 strain delivered by ready-to-eat swordfish fillets colonizes the human gut after alternate-day supplementation 32
Physicochemical, Agronomical and Microbiological Evaluation of Alternative Growing Media for the Production of Rapini (Brassica rapa L.) Microgreens 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
Validation of predictive growth modeling in food during shelf-life: a case study on Bacillus amyloliquefaciens ropy bread spoilage 30
Produzione del metabolita antimicrobico acido fenillattico da parte di batteri lattici. 29
Role of the probiotic strain Lactobacillus paracasei LMGP22043 carried by artichokes in influencing faecal bacteria and biochemical parameters in human subjects. 29
Diversity of spore-forming bacteria associated with the ropy spoilage of bread. 29
Selezione di batteri lattici da semole di grano duro per il controllo delle muffe del pane. 29
Microfluidic technology applied to cell-wall protein analysis of olive related lactic acid bacteria. 28
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
Development of a PCR assay for the strain-specific identification of probiotic strain Lactobacillus paracasei IMPC2.1 26
Lactobacillus paracasei strain IMPC 2.1, 16 S ribosomal RNA gene, partial sequence 26
Natural contamination of semolina by Bacillus spp. spores and inhibition of rope spoilage in bread 26
Bessarabian wild hop sourdough: Microbial characterization and effect on the physicochemical properties and flavor of the bread 25
Vivium, i vegetali probiotici, benessere e qualità. La ricerca e l impresa guardano oltre. 25
OR 3 - STRUMENTI CORRETTIVI INNOVATIVI PER LA RIMOZIONE DI METABOLITI MICROBICI INDESIDERATI NEL VINO - 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
Use of a bacterial preferment in bread-making to inhibit bread rope 24
Dynamics of microbial populations associated with probiotic table olives cv. Bella di Cerignola in industrial fermentation started with Lactobacillus paracasei LMGP22043. 24
Design and development of REAlistic food Models with well characterized micro- and macro-structure and composition (DREAM). 24
Real-time scorpion-PCR detection and quantification of erwinia amylovora on pear leaves and flowers 23
Effect of Lactobacillus paracasei Culture Filtrates and Artichoke Polyphenols on Cytokine Production by Dendritic Cells. 23
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
Behaviour of spoilage microorganisms on DREAM model foods: the case of the spoiler Bacillus amyloliquefaciens in bread. 22
OR 3 - STRUMENTI CORRETTIVI INNOVATIVI PER LA RIMOZIONE DI METABOLITI MICROBICI INDESIDERATI NEL VINO - SAL V 22
Cytokine analysis to differenziate immunomodulatory properties of Lactobacillus paracasei strains and for the identification of potentially unsafe strains. 21
Selezione di batteri lattici dell'ecosistema "semola" di grano duro per il controllo delle muffe del pane. 21
Use of the Probiotic Strain Lactobacillus paracasei IMPC2.1 in Fermentation of Table Olives. 20
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. 20
Probiotic strain Lactobacillus paracasei LMGP22043 as a starter in olive fermentation. 19
Identification, detection, and quantification of Erwinia amylovora by real-time Scorpion-PCR. 18
Valorization of Artichoke Bracts in Pasta Enrichment: Impact on Nutritional, Technological, Antioxidant, and Sensorial Properties 17
Totale 4.116
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Categoria #
all - tutte 11.600
article - articoli 4.721
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 420
Totale 16.741
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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
2025/20262.696 140 218 357 418 423 168 352 132 180 175 133 0
Totale 4.116