CRIS Current Research Information System

BARBIERI, FEDERICA
 Distribuzione geografica
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Continente #
AS - Asia 2.922
NA - Nord America 1.325
EU - Europa 1.311
SA - Sud America 197
AF - Africa 158
OC - Oceania 34
Totale 5.947
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Nazione #
US - Stati Uniti d'America 1.263
CN - Cina 1.086
SG - Singapore 880
IT - Italia 586
KR - Corea 293
VN - Vietnam 182
HK - Hong Kong 142
BR - Brasile 136
IN - India 132
DE - Germania 111
GB - Regno Unito 98
SE - Svezia 74
FR - Francia 62
NL - Olanda 48
TR - Turchia 48
FI - Finlandia 45
RU - Federazione Russa 44
IE - Irlanda 41
ES - Italia 39
CI - Costa d'Avorio 36
BG - Bulgaria 35
CA - Canada 35
JP - Giappone 35
AT - Austria 34
ID - Indonesia 34
NZ - Nuova Zelanda 33
AR - Argentina 29
EG - Egitto 29
SC - Seychelles 27
PH - Filippine 21
MX - Messico 18
BE - Belgio 17
DZ - Algeria 16
NG - Nigeria 13
PL - Polonia 13
TW - Taiwan 13
DK - Danimarca 12
CH - Svizzera 11
ZA - Sudafrica 11
IR - Iran 10
MY - Malesia 9
UA - Ucraina 9
EC - Ecuador 8
PT - Portogallo 7
CO - Colombia 6
LT - Lituania 6
PE - Perù 6
TH - Thailandia 6
AE - Emirati Arabi Uniti 5
CL - Cile 5
JO - Giordania 5
PY - Paraguay 5
RW - Ruanda 5
BD - Bangladesh 4
DO - Repubblica Dominicana 4
GR - Grecia 4
HR - Croazia 4
KH - Cambogia 4
MA - Marocco 4
RO - Romania 4
EE - Estonia 3
IQ - Iraq 3
PK - Pakistan 3
TG - Togo 3
UG - Uganda 3
BF - Burkina Faso 2
CR - Costa Rica 2
CZ - Repubblica Ceca 2
ET - Etiopia 2
GH - Ghana 2
KE - Kenya 2
LK - Sri Lanka 2
AU - Australia 1
BO - Bolivia 1
BS - Bahamas 1
BW - Botswana 1
BY - Bielorussia 1
IL - Israele 1
LA - Repubblica Popolare Democratica del Laos 1
LB - Libano 1
MN - Mongolia 1
NI - Nicaragua 1
OM - Oman 1
PA - Panama 1
RS - Serbia 1
SD - Sudan 1
SN - Senegal 1
UY - Uruguay 1
Totale 5.947
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Città #
Singapore 593
Hefei 539
Seoul 235
Ashburn 153
Hong Kong 138
Bologna 134
Chandler 121
Santa Clara 101
Dallas 93
Beijing 70
Ho Chi Minh City 58
Boardman 55
Southend 54
Bengaluru 48
Fairfield 47
Cesena 46
Milan 45
Los Angeles 44
Forlì 40
Dublin 38
Hyderabad 38
Abidjan 36
Sofia 35
New York 33
Tokyo 33
Redmond 32
Seattle 32
Hanoi 31
Munich 29
Auckland 26
Woodbridge 25
Princeton 24
Vienna 22
Ann Arbor 21
Modena 20
Redondo Beach 20
Turin 20
Wilmington 20
Guangzhou 19
Jakarta 19
Buffalo 18
Cairo 18
Houston 18
Lappeenranta 18
Madrid 18
Tongling 18
Rome 17
Brussels 16
Nuremberg 16
Wuhan 16
Dong Ket 14
Shanghai 14
Amsterdam 13
Ankara 13
Turku 13
Haiphong 12
Bern 11
Helsinki 11
São Paulo 11
Chicago 10
Frankfurt am Main 10
Istanbul 10
Port Harcourt 10
Rimini 10
Taipei 10
Aswān 9
Cambridge 9
Changsha 9
Edmonton 9
London 9
Falls Church 8
The Dalles 8
Toronto 8
Villiers-sur-marne 8
Warsaw 8
Zhengzhou 8
Aarhus 7
Changwon 7
Dongjak-gu 7
Medford 7
Montelupone 7
Nanjing 7
San Francisco 7
Shenzhen 7
Verona 7
Christchurch 6
Da Nang 6
Ottawa 6
Rio de Janeiro 6
Zapopan 6
Amman 5
Boston 5
Brescia 5
Bühl 5
Erzincan 5
Falkenstein 5
Mülheim 5
Pelotas 5
Phoenix 5
Porto 5
Totale 3.768
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Nome #
Impact of Lactic Acid Bacteria Fermentation on Phenolic Compounds and Antioxidant Activity of Avocado Leaf Extracts 378
Biogenic Amine Production by Lactic Acid Bacteria: A Review 212
Use of indigenous lactic acid bacteria for industrial fermented sausage production: microbiological, chemico-physical and sensory features and biogenic amine content 201
Effect of functional ingredients obtained from fermented fish by- product or fish wastewater on safety and shelf-life of amberjack fish balls 183
Modeling of yeast thermal resistance and optimization of the pasteurization treatment applied to soft drinks 169
Effects of the diameter on physico-chemical, microbiological and volatile profile in dry fermented sausages produced with two different starter cultures 166
Phenotypic diversity of Lactobacillus sakei strains 166
Strategies for the valorization of fish by-products: Fish balls formulated with mechanically separated amberjack flesh and mullet hydrolysate 161
Metabolism of lactobacillus sakei Chr82 in the presence of different amounts of fermentable sugars 161
Effects of bioprotective cultures on the microbial community during storage of Italian fresh filled pasta 151
Insights into the Metabolomic Diversity of Latilactobacillus sakei 148
Effects of Starter Cultures and Type of Casings on the Microbial Features and Volatile Profile of Fermented Sausages 141
Microbiological safety and functional properties of a fermented nut-based product 140
Microbiological safety of dry-cured fish from the raw material to the end of processing 135
Characterization of Lactic Acid Bacteria Isolated from Spontaneously Fermented Sausages: Bioprotective, Technological and Functional Properties 135
Taxonomical Identification and Safety Characterization of Lactobacillaceae from Mediterranean Natural Fermented Sausages 134
Changes in the microbiota and colour of pork meat batter during refrigerated storage in relation to the application of High Hydrostatic Pressure 133
Companilactobacillus alimentarius: An extensive characterization of strains isolated from spontaneous fermented sausages 131
Safety and technological issues of dry fermented sausages produced without nitrate and nitrite 131
Application of natural antimicrobial strategies in seafood preservation 127
Improvement of the safety of artisanal Spanish fermented sausages: Spotlight on the role of bacteriocinogenic Lactiplantibacillus paraplantarum against a Companilactobacillus alimentarius histaminogenic strain 124
Identification, safety and technological characteristics of Weissella strains from traditional Southwestern Algerian kaddid 124
Technological traits and mitigation activity of autochthonous lactic acid bacteria from mediterranean fermented meat-products 123
Survival, growth, and biogenic amine production of Enterococcus faecium FC12 in response to extracts and essential oils of Rubus fruticosus and Juniperus oxycedrus 123
Mediterranean Spontaneously Fermented Sausages: Spotlight on Microbiological and Quality Features to Exploit Their Bacterial Biodiversity 123
Impact of fish dry-curing on the behaviour of Listeria monocytogenes during the production of ready to eat fishery products 122
Listeria monocytogenes sensitivity to antimicrobial treatments depends on cell origin 118
Use of two autochthonous bacteriocinogenic strains as starter cultures in the production of salchichónes, a type of Spanish fermented sausages 114
Competition between starter cultures and wild microbial population in sausage fermentation: A case study regarding a typical italian salami (ventricina) 113
Companilactobacillus alimentarius isolated from spontaneously fermented sausages: safety and technological features 109
Mediterranean and medicinal plants as source of bioactive essential oils for new natural functional ingredients 109
Effects of Rubus fruticosus and Juniperus oxycedrus derivatives on culturability and viability of Listeria monocytogenes 107
Seasonal Changes in Essential Oil Constituents of Cystoseira compressa: First Report 107
Microbial biodiversity as a new green and sustainable solution to enhance food safety & reduce agri-food wastes: the nexus approach 106
Mediterranean Plants and Spices as a Source of Bioactive Essential Oils for Food Applications: Chemical Characterisation and In Vitro Activity 105
Mediterranean and medicinal plants as source of bioactive essential oils: effects on the culturability and viability of Listeria monocytogenes 102
Microbial Spoilage of Traditional Goose Sausages Produced in a Northern Region of Italy 92
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 77
Mediterranean spontaneously fermented sausages as a source of lactic acid bacteria for new improved bio-protective cultures and functional starters 75
Phenolic profile and the antioxidant potential of Allium species by-products. 74
Lactobacillus helveticus: a 50-year evolutionary journey in the natural whey starters of Parmigiano Reggiano 54
Plant-derived antimicrobial compounds: chemical characterisation and in vitro activity against food-borne pathogens 51
Essential oils from mediterranean and medicinal plants: investigation of chemical composition and effects on viability of food-borne pathogens 49
Application of autochthonous lactic acid bacteria strains for Italian fermented sausages industrial production 37
Harnessing the potential of natural antimicrobials: oregano and cinnamon essential oils vs. Listeria monocytogenes 36
Harnessing biodiversity in dairy cultures: fifty years of Lactobacillus helveticus evolution 35
Chalk Yeasts Cause Gluten-Free Bread Spoilage 32
Spanish fermented sausages (salchichónes) obtained with the addition of two anti-listerial autochthonous starter strains 30
Study of the microbial biodiversity and quality features of European spontaneously fermented sausages 29
Metabolomic diversity of Latilactobacillus sakei strains in relation to carbon sources 27
Untargeted Screening Based on UHPLC-HRMS of Total Folates Produced by Lactic Acid Bacteria in Fermented Milk and During Yogurt Shelf Life 27
Technological features and bio-protective traits of Lactobacillaceae strains obtained from Mediterranean spontaneously fermented sausages 25
Effects of bioprotective cultures on the safety and shelf life of fresh filled pasta as detected by culture dependent and metagenomic methods 25
European spontaneous traditional fermented meat products characterisation and study of their microbial communities 24
Can Mediterranean plant derivates affect growth kinetics, viability and biogenic amines accumulation of Enterococcus faecium? 23
Characterisation of Lactobacillaceae isolated from spontaneously fermented sausages produced in different Mediterranean Countries: technological and bio-protective features 23
High Hydrostatic Pressure treatment of fresh pork sausages: effects on microbiological shelf-life and safety 23
Sustainable approaches to improve quality and safety of fresh or fermented products: use of bioactive compounds and bioprotective cultures 22
Antimicrobial potential of six brown algae from Central Adriatic Sea 21
Effects of Rubus fruticosus and Juniperus oxycedrus derivatives on the culturability and viability of Listeria monocytogenes 19
Spontaneously European fermented sausages as source of new starter or bioprotective cultures 18
Isolation and characterisation of autochthonous lactic acid bacteria for improved bio-protective cultures and functional starters 17
Onion extract rich in organosulfur compounds as a clean-label preservative for ready-to-eat hummus 17
Study and selection of lactic acid bacteria for nut-based fermented products 16
Production of biogenic amines and changes in the microbiome composition of dry-cured fish during dynamic storage up to the end of the shelf life 16
ANTI-LISTERIAL ACTIVITY OF AUTOCHTHONOUS LACTIC ACID BACTERIA IN FRESH PORK SAUSAGES 8
Totale 6.154
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Categoria #
all - tutte 16.883
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 16.883
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/202191 0 0 0 0 0 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
2025/20262.559 381 658 479 412 452 177 0 0 0 0 0 0
Totale 6.154