CRIS Current Research Information System

BARBIERI, FEDERICA
 Distribuzione geografica
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Continente #
AS - Asia 1.237
EU - Europa 1.113
NA - Nord America 956
AF - Africa 85
OC - Oceania 34
SA - Sud America 34
Totale 3.459
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Nazione #
US - Stati Uniti d'America 915
IT - Italia 498
CN - Cina 451
SG - Singapore 318
KR - Corea 108
DE - Germania 100
HK - Hong Kong 89
GB - Regno Unito 81
SE - Svezia 73
IN - India 72
VN - Vietnam 71
FR - Francia 54
NL - Olanda 43
IE - Irlanda 38
RU - Federazione Russa 37
BG - Bulgaria 34
NZ - Nuova Zelanda 33
TR - Turchia 32
CA - Canada 27
FI - Finlandia 27
AT - Austria 26
CI - Costa d'Avorio 26
ES - Italia 25
ID - Indonesia 23
BR - Brasile 20
EG - Egitto 18
PH - Filippine 18
BE - Belgio 17
NG - Nigeria 13
TW - Taiwan 13
MX - Messico 12
CH - Svizzera 11
DK - Danimarca 9
DZ - Algeria 9
IR - Iran 8
UA - Ucraina 8
MY - Malesia 7
PL - Polonia 7
PT - Portogallo 6
JO - Giordania 5
LT - Lituania 5
RW - Ruanda 5
TH - Thailandia 5
ZA - Sudafrica 5
EC - Ecuador 4
RO - Romania 4
AE - Emirati Arabi Uniti 3
AR - Argentina 3
CL - Cile 3
EE - Estonia 3
GR - Grecia 3
PE - Perù 3
PK - Pakistan 3
TG - Togo 3
UG - Uganda 3
CR - Costa Rica 2
CZ - Repubblica Ceca 2
HR - Croazia 2
KE - Kenya 2
KH - Cambogia 2
LK - Sri Lanka 2
AU - Australia 1
BD - Bangladesh 1
CO - Colombia 1
IL - Israele 1
IQ - Iraq 1
JP - Giappone 1
LA - Repubblica Popolare Democratica del Laos 1
LB - Libano 1
MA - Marocco 1
MN - Mongolia 1
Totale 3.459
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Città #
Singapore 251
Hefei 132
Chandler 121
Bologna 109
Santa Clara 98
Hong Kong 87
Ashburn 61
Seoul 59
Southend 54
Boardman 52
Fairfield 47
Cesena 45
Forlì 40
Hyderabad 38
Dublin 35
Sofia 34
Milan 32
Redmond 32
Seattle 30
Munich 29
Abidjan 26
Auckland 26
Woodbridge 25
Princeton 24
New York 23
Ann Arbor 21
Turin 20
Wilmington 20
Jakarta 18
Los Angeles 18
Modena 18
Tongling 18
Vienna 18
Cairo 17
Guangzhou 17
Brussels 16
Houston 16
Rome 16
Wuhan 15
Dong Ket 14
Madrid 14
Hanoi 13
Ho Chi Minh City 13
Shanghai 13
Nuremberg 12
Bern 11
Amsterdam 10
Istanbul 10
Port Harcourt 10
Taipei 10
Turku 10
Beijing 9
Cambridge 9
Changsha 9
Edmonton 9
Falls Church 8
Helsinki 8
Lappeenranta 8
Villiers-sur-marne 8
Aarhus 7
Changwon 7
Chicago 7
London 7
Medford 7
Montelupone 7
Nanjing 7
Shenzhen 7
Toronto 7
Christchurch 6
Frankfurt am Main 6
Ottawa 6
Verona 6
Zapopan 6
Amman 5
Brescia 5
Bühl 5
Erzincan 5
Falkenstein 5
Mülheim 5
Porto 5
Rimini 5
Saint Petersburg 5
San Diego 5
Seongbuk-gu 5
Seri Kembangan 5
São Paulo 5
Washington 5
Yubileyny 5
Zhengzhou 5
Coccaglio 4
Dallas 4
Faenza 4
Gangnam-gu 4
Garden City 4
Jinan 4
Ravenna 4
San Francisco 4
Westminster 4
Xian 4
Ankara 3
Totale 2.182
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Nome #
Impact of Lactic Acid Bacteria Fermentation on Phenolic Compounds and Antioxidant Activity of Avocado Leaf Extracts 326
Biogenic Amine Production by Lactic Acid Bacteria: A Review 190
Effects of the diameter on physico-chemical, microbiological and volatile profile in dry fermented sausages produced with two different starter cultures 146
Modeling of yeast thermal resistance and optimization of the pasteurization treatment applied to soft drinks 145
Metabolism of lactobacillus sakei Chr82 in the presence of different amounts of fermentable sugars 145
Phenotypic diversity of Lactobacillus sakei strains 140
Effects of bioprotective cultures on the microbial community during storage of Italian fresh filled pasta 131
Insights into the Metabolomic Diversity of Latilactobacillus sakei 131
Application of natural antimicrobial strategies in seafood preservation 112
Use of indigenous lactic acid bacteria for industrial fermented sausage production: microbiological, chemico-physical and sensory features and biogenic amine content 111
Mediterranean Spontaneously Fermented Sausages: Spotlight on Microbiological and Quality Features to Exploit Their Bacterial Biodiversity 110
Listeria monocytogenes sensitivity to antimicrobial treatments depends on cell origin 102
Competition between starter cultures and wild microbial population in sausage fermentation: A case study regarding a typical italian salami (ventricina) 99
Effect of functional ingredients obtained from fermented fish by- product or fish wastewater on safety and shelf-life of amberjack fish balls 97
Taxonomical Identification and Safety Characterization of Lactobacillaceae from Mediterranean Natural Fermented Sausages 88
Characterization of Lactic Acid Bacteria Isolated from Spontaneously Fermented Sausages: Bioprotective, Technological and Functional Properties 86
Safety and technological issues of dry fermented sausages produced without nitrate and nitrite 83
Seasonal Changes in Essential Oil Constituents of Cystoseira compressa: First Report 82
Effects of Starter Cultures and Type of Casings on the Microbial Features and Volatile Profile of Fermented Sausages 81
Survival, growth, and biogenic amine production of Enterococcus faecium FC12 in response to extracts and essential oils of Rubus fruticosus and Juniperus oxycedrus 73
Technological traits and mitigation activity of autochthonous lactic acid bacteria from mediterranean fermented meat-products 63
Companilactobacillus alimentarius: An extensive characterization of strains isolated from spontaneous fermented sausages 63
Strategies for the valorization of fish by-products: Fish balls formulated with mechanically separated amberjack flesh and mullet hydrolysate 62
Microbiological safety of dry-cured fish from the raw material to the end of processing 62
Use of two autochthonous bacteriocinogenic strains as starter cultures in the production of salchichónes, a type of Spanish fermented sausages 61
Microbiological safety and functional properties of a fermented nut-based product 61
Changes in the microbiota and colour of pork meat batter during refrigerated storage in relation to the application of High Hydrostatic Pressure 59
Identification, safety and technological characteristics of Weissella strains from traditional Southwestern Algerian kaddid 58
Effects of Rubus fruticosus and Juniperus oxycedrus derivatives on culturability and viability of Listeria monocytogenes 57
Impact of fish dry-curing on the behaviour of Listeria monocytogenes during the production of ready to eat fishery products 53
Microbial biodiversity as a new green and sustainable solution to enhance food safety & reduce agri-food wastes: the nexus approach 42
Mediterranean and medicinal plants as source of bioactive essential oils for new natural functional ingredients 40
Microbial Spoilage of Traditional Goose Sausages Produced in a Northern Region of Italy 40
Companilactobacillus alimentarius isolated from spontaneously fermented sausages: safety and technological features 37
Improvement of the safety of artisanal Spanish fermented sausages: Spotlight on the role of bacteriocinogenic Lactiplantibacillus paraplantarum against a Companilactobacillus alimentarius histaminogenic strain 36
Mediterranean and medicinal plants as source of bioactive essential oils: effects on the culturability and viability of Listeria monocytogenes 33
Mediterranean spontaneously fermented sausages as a source of lactic acid bacteria for new improved bio-protective cultures and functional starters 29
Mediterranean Plants and Spices as a Source of Bioactive Essential Oils for Food Applications: Chemical Characterisation and In Vitro Activity 27
Lactobacillus helveticus: a 50-year evolutionary journey in the natural whey starters of Parmigiano Reggiano 26
Characterisation of new bio-protective and functional lactic acid bacteria isolated from spontaneously European fermented sausages | Caratterizzazione di nuovi ceppi di batteri lattici bio-protettivi e funzionali isolati da salami Europei fermentati spontaneamente 25
Phenolic profile and the antioxidant potential of Allium species by-products. 25
Plant-derived antimicrobial compounds: chemical characterisation and in vitro activity against food-borne pathogens 22
Essential oils from mediterranean and medicinal plants: investigation of chemical composition and effects on viability of food-borne pathogens 22
Spanish fermented sausages (salchichónes) obtained with the addition of two anti-listerial autochthonous starter strains 16
Effects of bioprotective cultures on the safety and shelf life of fresh filled pasta as detected by culture dependent and metagenomic methods 15
Application of autochthonous lactic acid bacteria strains for Italian fermented sausages industrial production 14
Study of the microbial biodiversity and quality features of European spontaneously fermented sausages 12
Can Mediterranean plant derivates affect growth kinetics, viability and biogenic amines accumulation of Enterococcus faecium? 11
Effects of Rubus fruticosus and Juniperus oxycedrus derivatives on the culturability and viability of Listeria monocytogenes 11
Characterisation of Lactobacillaceae isolated from spontaneously fermented sausages produced in different Mediterranean Countries: technological and bio-protective features 11
European spontaneous traditional fermented meat products characterisation and study of their microbial communities 11
Technological features and bio-protective traits of Lactobacillaceae strains obtained from Mediterranean spontaneously fermented sausages 10
Antimicrobial potential of six brown algae from Central Adriatic Sea 10
Sustainable approaches to improve quality and safety of fresh or fermented products: use of bioactive compounds and bioprotective cultures 9
Metabolomic diversity of Latilactobacillus sakei strains in relation to carbon sources 8
Spontaneously European fermented sausages as source of new starter or bioprotective cultures 8
Isolation and characterisation of autochthonous lactic acid bacteria for improved bio-protective cultures and functional starters 6
Totale 3.633
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Categoria #
all - tutte 11.866
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 11.866
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021138 10 7 0 10 20 3 7 2 14 11 9 45
2021/2022409 26 2 17 28 15 13 82 97 26 13 44 46
2022/2023490 42 38 15 78 38 48 23 53 61 29 42 23
2023/2024581 6 21 31 41 32 35 83 106 44 84 56 42
2024/20251.807 83 89 77 88 234 157 186 90 132 76 241 354
2025/202638 38 0 0 0 0 0 0 0 0 0 0 0
Totale 3.633