Catalogo dei prodotti della ricerca

VERNI, Michela
 Distribuzione geografica
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Continente #
NA - Nord America 540
EU - Europa 380
AS - Asia 303
OC - Oceania 31
AF - Africa 23
SA - Sud America 16
Continente sconosciuto - Info sul continente non disponibili 2
Totale 1.295
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Nazione #
US - Stati Uniti d'America 521
IT - Italia 241
SG - Singapore 139
IN - India 64
ID - Indonesia 42
AU - Australia 22
NL - Olanda 21
FI - Finlandia 17
IE - Irlanda 15
PK - Pakistan 15
AR - Argentina 13
FR - Francia 13
GB - Regno Unito 12
NG - Nigeria 11
BG - Bulgaria 10
MX - Messico 10
CA - Canada 9
DE - Germania 9
NZ - Nuova Zelanda 9
PH - Filippine 9
CN - Cina 8
UA - Ucraina 8
ZA - Sudafrica 8
RO - Romania 6
TR - Turchia 6
MY - Malesia 5
SE - Svezia 5
ES - Italia 4
GR - Grecia 4
TW - Taiwan 4
BE - Belgio 3
DK - Danimarca 3
PT - Portogallo 3
CH - Svizzera 2
CO - Colombia 2
CZ - Repubblica Ceca 2
HK - Hong Kong 2
IL - Israele 2
IR - Iran 2
KR - Corea 2
SS - ???statistics.table.value.countryCode.SS??? 2
ZW - Zimbabwe 2
BR - Brasile 1
GH - Ghana 1
JO - Giordania 1
LK - Sri Lanka 1
NA - Namibia 1
PL - Polonia 1
RU - Federazione Russa 1
TH - Thailandia 1
Totale 1.295
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Città #
Singapore 108
Santa Clara 63
Fairfield 61
Rome 51
Jakarta 38
San Paolo di Civitate 38
Ashburn 36
Wilmington 34
Cambridge 29
Woodbridge 25
Houston 24
Bari 22
Seattle 21
Lawrence 19
Princeton 19
Lappeenranta 16
Millbury 16
Boardman 13
Melbourne 13
San Diego 12
Chandler 11
Dublin 11
Milan 11
Andover 10
Sofia 10
Bolzano 8
Ann Arbor 7
Brisbane 6
Heemskerk 6
Nanjangūd 6
Dunedin 5
Istanbul 5
Rawalpindi 5
San Miguel de Tucumán 5
Amsterdam 4
Arezzo 4
Boston 4
Chennai 4
Kochi 4
Kyiv 4
Ludhiana 4
New York 4
Norwalk 4
Palmerston North 4
Piovene Rocchette 4
Pretoria 4
Cornebarrieu 3
Davao City 3
Grevenbroich 3
Iskandar Puteri 3
Johannesburg 3
Lahore 3
Olhão 3
Prato 3
Rahim Yar Khan 3
Rotterdam 3
Sant'Alfio 3
Taipei 3
Tower Hamlets 3
Trento 3
Tucson 3
Adelfia 2
Afragola 2
Alba 2
Albany 2
Athens 2
Bengaluru 2
Bogotá 2
Caldes de Montbui 2
Campobasso 2
Caserta 2
Changzhou 2
Chiswick 2
Ciudad Juárez 2
Clark 2
Copenhagen 2
Córdoba 2
Dehradun 2
Fort Worth 2
Furtei 2
Gilgit 2
Juba 2
Leuven 2
Lingolsheim 2
London 2
Makassar 2
Manchester 2
Mirano 2
Multan 2
Nafplion 2
New Delhi 2
Nuremberg 2
Parma 2
Prineville 2
Puebla City 2
Rennes 2
San Mateo 2
San Nicola la Strada 2
Saskatoon 2
Serdang 2
Totale 935
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Nome #
Fermentation as strategy for improving nutritional, functional, technological, and sensory properties of legumes 269
Exploitation of wasted bread as substrate for polyhydroxyalkanoates production through the use of Haloferax mediterranei and seawater 63
Sourdough-type propagation of faba bean flour. Dynamics of microbial consortia and biochemical implications 60
Fermentation biotechnology applied to cereal industry by-products. Nutritional and functional insights 60
Bioprocessing of brewers’ spent grain enhances its antioxidant activity. Characterization of phenolic compounds and bioactive peptides 47
Pro-technological and functional characterization of lactic acid bacteria to be used as starters for hemp (Cannabis sativa L.) sourdough fermentation and wheat bread fortification 44
Exploring the microbiota of faba bean. Functional characterization of lactic acid bacteria 42
Wasted bread as substrate for the cultivation of starters for the food Industry 41
Impact of enzymatic and microbial bioprocessing on protein modification and nutritional properties of wheat bran 39
Bioprocessed brewers' spent grain improves nutritional and antioxidant properties of pasta 38
Hydrolysate from a mixture of legume flours with antifungal activity as an ingredient for prolonging the shelf-life of wheat bread 37
Use of fermented quinoa flour for pasta making and evaluation of the technological and nutritional features 35
Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pasta 34
Nutritional and functional advantages of the use of fermented black chickpea flour for semolina-pasta fortification 32
Correction. Impact of enzymatic and microbial bioprocessing on protein modification and nutritional properties of wheat bran 32
How fermentation affects the antioxidant properties of cereals and legumes 31
Design and characterization of a novel fermented beverage from lentil grains 31
Characterization of indigenous Pediococcus pentosaceus, Leuconostoc kimchii, Weissella cibaria and Weissella confusa for faba bean bioprocessing 29
Impact of enzymatic and microbial bioprocessing on antioxidant properties of hemp (Cannabis sativa L.) 28
Improvement of the protein quality of wheat bread through faba bean sourdough addition 27
Design of a plant-based yogurt-like product fortified with hemp flour. Formulation and characterization 25
Lactic acid bacteria fermentation to exploit the nutritional potential of Mediterranean faba bean local biotypes 24
Control of potato late blight by fungal secretome of Trametes versicolor as a biopesticide against Phytophthora infestans 23
Use of selected lactic acid bacteria and carob flour for the production of a high-fibre and “clean label” plant-based yogurt-like product 18
Combined use of Trametes versicolor extract and sourdough fermentation to extend the microbiological shelf-life of baked goods 17
Determination of the content of free amino acids and their profiling 17
Fermented brewers’ spent grain containing dextran and oligosaccharides as ingredient for composite wheat bread and its impact on gut metabolome in vitro 17
Sourdough fermentation for the valorization of sorghum flour. Microbiota characterization and metabolome profiling 17
Comparison of milk kefirs obtained from cow’s, ewe’s and goat’s milk. Antioxidant role of microbial-derived exopolysaccharides 16
Effect of air classification and enzymatic and microbial bioprocessing on defatted durum wheat germ: characterization and use as bread ingredient 15
Sourdough “Biga” fermentation improves the digestibility of pizza Pinsa romana. An Investigation through a simulated static in vitro model 15
Role of tailored sourdough fermentation in the flavor of wholegrain-oat bread 15
Use of selected lactic acid bacteria for the fermentation of legume-based water extracts 14
Antifungal peptides from faba bean flour fermented by Levilactobacillus brevis AM7 improve the shelf-life of composite faba-wheat bread 14
Lactic acid bacteria fermentation and endopeptidase treatment improve the functional and nutritional features of Arthrospira platensis 14
The antioxidant potential of fermented foods. Challenges and future trends 13
Interaction between fish skin gelatin and pea protein at air-water Interface after ultrasound treatment 13
Probiotic potential and safety assessment of type strains of Weissella and Periweissella species 12
Up-cycling grape pomace through sourdough fermentation. Characterization of phenolic compounds, antioxidant activity, and anti-inflammatory potential 12
Bioprocessing to preserve and improve microalgae nutritional and functional potential. Novel insight and perspectives 12
Effect of LAB starters on technological and functional properties of composite carob and chickpea flour plant-based gurt 12
Exploitation of sprouted barley grains and flour through sourdough fermentation 12
Reuse of wasted bread as soil amendment. Bioprocessing, effects on alkaline soil and escarole (Cichorium endivia) production 11
Image analysis 11
Editorial: microbial fermentation for improved sensory properties and functionality of sustainable foods 10
Biosynthesis of γ-aminobutyric acid by lactic acid bacteria in surplus bread and its use in bread making 10
Sourdough: a tool for non-conventional fermentations and to recover side streams 9
The use of faba bean flour to improve the nutritional and functional features of cereal-based foods: perspectives and future strategies 8
Potential of native and bioprocessed brewers' spent grains as organic soil amendments 8
Modeling of growth and organic acid kinetics and evolution of the protein profile and aminoacid content during Lactiplantibacillus plantarum ITM21B fermentation in liquid sourdough 8
The Potential of food by-products. Bioprocessing, bioactive compounds extraction and functional ingredients utilization 7
New fermented plant-based ingredients in sourdough breads enhanced nutritional value and impacted on gut microbiota 7
Soluble sugars and polysaccharides 6
Dextran-enriched pea-based ingredient from a combined enzymatic and fermentative bioprocessing. Design of an innovative plant-based spread 5
Totale 1.466
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Categoria #
all - tutte 6.103
article - articoli 0
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 6.103
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021234 0 0 0 0 141 30 2 2 0 20 35 4
2021/2022156 1 7 10 19 23 11 3 12 21 0 26 23
2022/2023215 47 58 0 5 7 3 9 15 6 3 54 8
2023/2024246 13 26 13 12 13 8 5 28 2 46 41 39
2024/2025615 71 98 136 133 177 0 0 0 0 0 0 0
Totale 1.466