CRIS Current Research Information System

BARBIERI, FEDERICA
 Distribuzione geografica
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Continente #
AS - Asia 3.983
NA - Nord America 2.126
EU - Europa 1.753
SA - Sud America 239
AF - Africa 216
OC - Oceania 35
Totale 8.352
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Nazione #
US - Stati Uniti d'America 2.027
CN - Cina 1.274
SG - Singapore 1.024
IT - Italia 806
VN - Vietnam 534
KR - Corea 301
BD - Bangladesh 187
HK - Hong Kong 171
BR - Brasile 167
IN - India 150
FR - Francia 136
DE - Germania 130
GB - Regno Unito 115
JP - Giappone 80
SE - Svezia 74
FI - Finlandia 71
NL - Olanda 61
TR - Turchia 59
CA - Canada 57
ZA - Sudafrica 54
RU - Federazione Russa 51
ES - Italia 47
BG - Bulgaria 45
IE - Irlanda 44
ID - Indonesia 39
CI - Costa d'Avorio 36
AT - Austria 35
AR - Argentina 34
NZ - Nuova Zelanda 33
PH - Filippine 31
EG - Egitto 29
MX - Messico 27
SC - Seychelles 27
TW - Taiwan 25
PL - Polonia 22
BE - Belgio 21
DZ - Algeria 20
TH - Thailandia 20
CH - Svizzera 15
MY - Malesia 14
NG - Nigeria 13
PT - Portogallo 13
DK - Danimarca 12
IQ - Iraq 12
UA - Ucraina 12
LT - Lituania 11
IR - Iran 10
PK - Pakistan 10
EC - Ecuador 8
CO - Colombia 7
GR - Grecia 7
HR - Croazia 7
CL - Cile 6
JO - Giordania 6
PE - Perù 6
PY - Paraguay 6
AE - Emirati Arabi Uniti 5
DO - Repubblica Dominicana 5
RW - Ruanda 5
UZ - Uzbekistan 5
GH - Ghana 4
JM - Giamaica 4
KH - Cambogia 4
MA - Marocco 4
RO - Romania 4
SA - Arabia Saudita 4
TG - Togo 4
UG - Uganda 4
EE - Estonia 3
ET - Etiopia 3
AU - Australia 2
AZ - Azerbaigian 2
BF - Burkina Faso 2
CR - Costa Rica 2
CZ - Repubblica Ceca 2
HU - Ungheria 2
IL - Israele 2
KE - Kenya 2
KZ - Kazakistan 2
LB - Libano 2
LK - Sri Lanka 2
LY - Libia 2
MD - Moldavia 2
RS - Serbia 2
SK - Slovacchia (Repubblica Slovacca) 2
SN - Senegal 2
UY - Uruguay 2
VE - Venezuela 2
AM - Armenia 1
AO - Angola 1
BO - Bolivia 1
BS - Bahamas 1
BW - Botswana 1
BY - Bielorussia 1
CY - Cipro 1
KG - Kirghizistan 1
LA - Repubblica Popolare Democratica del Laos 1
MN - Mongolia 1
NI - Nicaragua 1
OM - Oman 1
Totale 8.345
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Città #
Singapore 723
Hefei 539
San Jose 267
Seoul 235
Ashburn 234
Bologna 156
Hong Kong 155
Ho Chi Minh City 138
Santa Clara 126
Hanoi 122
Chandler 121
Dallas 99
Council Bluffs 94
Beijing 80
New York 75
Los Angeles 72
Milan 60
Boardman 58
Tokyo 55
Southend 54
Bengaluru 48
Fairfield 47
Cesena 46
Lauterbourg 44
Johannesburg 42
Forlì 40
Dublin 38
Hyderabad 38
Abidjan 36
Rome 35
Sofia 35
Redmond 32
Seattle 32
Helsinki 29
Munich 29
Haiphong 28
Turin 28
Auckland 26
Frankfurt am Main 26
Guangzhou 26
Lappeenranta 25
Rimini 25
Woodbridge 25
Buffalo 24
Princeton 24
Houston 23
Vienna 23
Modena 22
São Paulo 22
Ann Arbor 21
Da Nang 21
Madrid 21
Paris 21
Jakarta 20
Redondo Beach 20
Wilmington 20
Cairo 18
Tongling 18
Shanghai 17
Wuhan 17
Amsterdam 16
Brussels 16
Naples 16
Nuremberg 16
Orem 16
Ankara 15
Dong Ket 14
London 14
Phoenix 14
Bern 13
Chicago 13
Taipei 13
Turku 13
Warsaw 12
Montreal 11
San Francisco 11
Shenzhen 11
Toronto 11
Atlanta 10
Changsha 10
Elk Grove Village 10
Istanbul 10
Plovdiv 10
Port Harcourt 10
Aswān 9
Cambridge 9
Edmonton 9
The Dalles 9
Verona 9
Bangkok 8
Falls Church 8
Hải Dương 8
Nanjing 8
Ottawa 8
Porto 8
Villiers-sur-marne 8
Zhengzhou 8
Aarhus 7
Bari 7
Changwon 7
Totale 5.030
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Nome #
Impact of Lactic Acid Bacteria Fermentation on Phenolic Compounds and Antioxidant Activity of Avocado Leaf Extracts 399
Biogenic Amine Production by Lactic Acid Bacteria: A Review 259
Use of indigenous lactic acid bacteria for industrial fermented sausage production: microbiological, chemico-physical and sensory features and biogenic amine content 257
Effect of functional ingredients obtained from fermented fish by- product or fish wastewater on safety and shelf-life of amberjack fish balls 230
Microbiological safety and functional properties of a fermented nut-based product 215
Phenotypic diversity of Lactobacillus sakei strains 211
Effects of the diameter on physico-chemical, microbiological and volatile profile in dry fermented sausages produced with two different starter cultures 209
Strategies for the valorization of fish by-products: Fish balls formulated with mechanically separated amberjack flesh and mullet hydrolysate 207
Changes in the microbiota and colour of pork meat batter during refrigerated storage in relation to the application of High Hydrostatic Pressure 205
Modeling of yeast thermal resistance and optimization of the pasteurization treatment applied to soft drinks 200
Microbiological safety of dry-cured fish from the raw material to the end of processing 193
Companilactobacillus alimentarius: An extensive characterization of strains isolated from spontaneous fermented sausages 177
Impact of fish dry-curing on the behaviour of Listeria monocytogenes during the production of ready to eat fishery products 177
Metabolism of lactobacillus sakei Chr82 in the presence of different amounts of fermentable sugars 177
Improvement of the safety of artisanal Spanish fermented sausages: Spotlight on the role of bacteriocinogenic Lactiplantibacillus paraplantarum against a Companilactobacillus alimentarius histaminogenic strain 175
Mediterranean Plants and Spices as a Source of Bioactive Essential Oils for Food Applications: Chemical Characterisation and In Vitro Activity 173
Insights into the Metabolomic Diversity of Latilactobacillus sakei 173
Onion extract rich in organosulfur compounds as a clean-label preservative for ready-to-eat hummus 172
Effects of bioprotective cultures on the microbial community during storage of Italian fresh filled pasta 168
Effects of Starter Cultures and Type of Casings on the Microbial Features and Volatile Profile of Fermented Sausages 164
Identification, safety and technological characteristics of Weissella strains from traditional Southwestern Algerian kaddid 156
Characterization of Lactic Acid Bacteria Isolated from Spontaneously Fermented Sausages: Bioprotective, Technological and Functional Properties 156
Safety and technological issues of dry fermented sausages produced without nitrate and nitrite 156
Taxonomical Identification and Safety Characterization of Lactobacillaceae from Mediterranean Natural Fermented Sausages 154
Technological traits and mitigation activity of autochthonous lactic acid bacteria from mediterranean fermented meat-products 147
Mediterranean Spontaneously Fermented Sausages: Spotlight on Microbiological and Quality Features to Exploit Their Bacterial Biodiversity 145
Application of natural antimicrobial strategies in seafood preservation 144
Survival, growth, and biogenic amine production of Enterococcus faecium FC12 in response to extracts and essential oils of Rubus fruticosus and Juniperus oxycedrus 142
Use of two autochthonous bacteriocinogenic strains as starter cultures in the production of salchichónes, a type of Spanish fermented sausages 140
Mediterranean and medicinal plants as source of bioactive essential oils for new natural functional ingredients 139
Listeria monocytogenes sensitivity to antimicrobial treatments depends on cell origin 136
Competition between starter cultures and wild microbial population in sausage fermentation: A case study regarding a typical italian salami (ventricina) 132
Seasonal Changes in Essential Oil Constituents of Cystoseira compressa: First Report 132
Mediterranean and medicinal plants as source of bioactive essential oils: effects on the culturability and viability of Listeria monocytogenes 130
Microbial biodiversity as a new green and sustainable solution to enhance food safety & reduce agri-food wastes: the nexus approach 128
Companilactobacillus alimentarius isolated from spontaneously fermented sausages: safety and technological features 122
Effects of Rubus fruticosus and Juniperus oxycedrus derivatives on culturability and viability of Listeria monocytogenes 121
Harnessing biodiversity in dairy cultures: fifty years of Lactobacillus helveticus evolution 110
Harnessing the potential of natural antimicrobials: oregano and cinnamon essential oils vs. Listeria monocytogenes 110
Microbial Spoilage of Traditional Goose Sausages Produced in a Northern Region of Italy 103
Phenolic profile and the antioxidant potential of Allium species by-products. 94
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 91
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 89
Mediterranean spontaneously fermented sausages as a source of lactic acid bacteria for new improved bio-protective cultures and functional starters 88
Untargeted Screening Based on UHPLC-HRMS of Total Folates Produced by Lactic Acid Bacteria in Fermented Milk and During Yogurt Shelf Life 86
Chalk Yeasts Cause Gluten-Free Bread Spoilage 84
Lactobacillus helveticus: a 50-year evolutionary journey in the natural whey starters of Parmigiano Reggiano 84
Essential oils from mediterranean and medicinal plants: investigation of chemical composition and effects on viability of food-borne pathogens 76
High Hydrostatic Pressure treatment of fresh pork sausages: effects on microbiological shelf-life and safety 75
Lactic fermentation as a biovalorization strategy for blue crab (Callinectes sapidus): from garum production to antimicrobial extracts 73
Study and selection of lactic acid bacteria for nut-based fermented products 69
Plant-derived antimicrobial compounds: chemical characterisation and in vitro activity against food-borne pathogens 68
Nut-based fermented products as cheese-alternatives: exploitation of lactic acid bacterial consortia 54
Developing microbial consortia to produce new plant-based fermented foods as alternative of traditional animal-based products 50
Has Lactobacillus helveticus changed over 50 years? A genomic and technological characterization of recent and old strains 50
Fifty years of Lactobacillus helveticus adaptation: a comparative study in the context of dairy fermentations 49
Application of autochthonous lactic acid bacteria strains for Italian fermented sausages industrial production 49
Spanish fermented sausages (salchichónes) obtained with the addition of two anti-listerial autochthonous starter strains 41
Study of the microbial biodiversity and quality features of European spontaneously fermented sausages 38
Metabolomic diversity of Latilactobacillus sakei strains in relation to carbon sources 37
A 50-year evolutionary history of Lactobacillus helveticus associated with the natural whey starters (NWS) of the traditional dairy environment 37
Characterisation of Lactobacillaceae isolated from spontaneously fermented sausages produced in different Mediterranean Countries: technological and bio-protective features 35
Technological features and bio-protective traits of Lactobacillaceae strains obtained from Mediterranean spontaneously fermented sausages 33
European spontaneous traditional fermented meat products characterisation and study of their microbial communities 33
Sustainable approaches to improve quality and safety of fresh or fermented products: use of bioactive compounds and bioprotective cultures 33
Effects of bioprotective cultures on the safety and shelf life of fresh filled pasta as detected by culture dependent and metagenomic methods 32
High hydrostatic pressure treatment of raw sausages: impact on microbiological safety, textural properties and colour 31
Antimicrobial potential of six brown algae from Central Adriatic Sea 31
Can Mediterranean plant derivates affect growth kinetics, viability and biogenic amines accumulation of Enterococcus faecium? 30
Isolation and characterisation of autochthonous lactic acid bacteria for improved bio-protective cultures and functional starters 30
ANTI-LISTERIAL ACTIVITY OF AUTOCHTHONOUS LACTIC ACID BACTERIA IN FRESH PORK SAUSAGES 29
Spontaneously European fermented sausages as source of new starter or bioprotective cultures 27
Effects of Rubus fruticosus and Juniperus oxycedrus derivatives on the culturability and viability of Listeria monocytogenes 26
Totale 8.596
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Categoria #
all - tutte 21.520
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 21.520
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/202145 0 0 0 0 0 0 0 0 0 0 0 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
2025/20265.001 381 658 479 412 452 189 356 241 821 357 389 266
Totale 8.596