CRIS Current Research Information System

BARBIERI, FEDERICA
 Distribuzione geografica
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Continente #
AS - Asia 3.914
NA - Nord America 2.437
EU - Europa 1.797
SA - Sud America 239
Continente sconosciuto - Info sul continente non disponibili 229
AF - Africa 221
OC - Oceania 35
Totale 8.872
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Nazione #
US - Stati Uniti d'America 2.312
CN - Cina 1.260
SG - Singapore 1.013
IT - Italia 857
VN - Vietnam 476
KR - Corea 300
BD - Bangladesh 214
HK - Hong Kong 174
BR - Brasile 165
IN - India 146
FR - Francia 135
DE - Germania 128
GB - Regno Unito 117
JP - Giappone 74
SE - Svezia 74
CA - Canada 67
NL - Olanda 64
FI - Finlandia 61
TR - Turchia 60
RU - Federazione Russa 51
ZA - Sudafrica 51
ES - Italia 48
BG - Bulgaria 45
IE - Irlanda 44
ID - Indonesia 39
CI - Costa d'Avorio 36
SC - Seychelles 35
AR - Argentina 34
AT - Austria 34
NZ - Nuova Zelanda 33
PH - Filippine 31
EG - Egitto 29
MX - Messico 26
TW - Taiwan 24
BE - Belgio 21
DZ - Algeria 21
PL - Polonia 21
TH - Thailandia 19
CH - Svizzera 15
PT - Portogallo 15
MY - Malesia 14
NG - Nigeria 13
DK - Danimarca 12
UA - Ucraina 12
IQ - Iraq 11
IR - Iran 11
EC - Ecuador 9
HR - Croazia 9
JM - Giamaica 9
LT - Lituania 9
PK - Pakistan 9
CO - Colombia 8
GR - Grecia 7
CL - Cile 6
JO - Giordania 6
PE - Perù 6
PY - Paraguay 6
AE - Emirati Arabi Uniti 5
CR - Costa Rica 5
DO - Repubblica Dominicana 5
RW - Ruanda 5
UZ - Uzbekistan 5
GH - Ghana 4
KH - Cambogia 4
MA - Marocco 4
RO - Romania 4
SA - Arabia Saudita 4
TG - Togo 4
UG - Uganda 4
BB - Barbados 3
EE - Estonia 3
ET - Etiopia 3
AU - Australia 2
BF - Burkina Faso 2
CZ - Repubblica Ceca 2
HU - Ungheria 2
KE - Kenya 2
LB - Libano 2
LK - Sri Lanka 2
LY - Libia 2
MD - Moldavia 2
NI - Nicaragua 2
PR - Porto Rico 2
RS - Serbia 2
SK - Slovacchia (Repubblica Slovacca) 2
SN - Senegal 2
UY - Uruguay 2
VE - Venezuela 2
AM - Armenia 1
AO - Angola 1
AZ - Azerbaigian 1
BO - Bolivia 1
BS - Bahamas 1
BW - Botswana 1
BY - Bielorussia 1
CY - Cipro 1
HN - Honduras 1
IL - Israele 1
KG - Kirghizistan 1
KZ - Kazakistan 1
Totale 8.632
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Città #
Singapore 715
Hefei 539
San Jose 248
Ashburn 240
Seoul 235
Bologna 162
Hong Kong 159
Santa Clara 133
Council Bluffs 130
Ho Chi Minh City 122
Chandler 121
Dallas 107
Hanoi 103
Los Angeles 86
New York 83
Beijing 81
Milan 64
Boardman 57
Southend 54
Tokyo 49
Bengaluru 48
Fairfield 47
Cesena 46
Forlì 45
Lauterbourg 44
Johannesburg 39
Dublin 38
Hyderabad 38
Rome 38
Abidjan 36
Sofia 35
Redmond 32
Seattle 32
Turin 32
Munich 29
Rimini 29
Buffalo 27
Houston 27
Auckland 26
Guangzhou 26
Woodbridge 26
Frankfurt am Main 25
Lappeenranta 25
Haiphong 24
Princeton 24
Modena 22
Vienna 22
Ann Arbor 21
Madrid 21
Da Nang 20
Jakarta 20
Paris 20
Redondo Beach 20
Wilmington 20
Helsinki 19
Shanghai 19
São Paulo 19
Cairo 18
Orem 18
Tongling 18
Wuhan 17
Amsterdam 16
Brussels 16
Naples 16
Nuremberg 16
Ankara 15
San Francisco 15
Atlanta 14
Chicago 14
Dong Ket 14
London 14
Phoenix 14
Bern 13
Turku 13
Denver 12
Montreal 12
Taipei 12
Toronto 12
Shenzhen 11
Warsaw 11
Changsha 10
Elk Grove Village 10
Istanbul 10
Plovdiv 10
Port Harcourt 10
Aswān 9
Cambridge 9
Edmonton 9
The Dalles 9
Verona 9
Falls Church 8
Hải Dương 8
Nanjing 8
Ottawa 8
Porto 8
Villiers-sur-marne 8
Zhengzhou 8
Aarhus 7
Bangkok 7
Bari 7
Totale 5.072
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Nome #
Impact of Lactic Acid Bacteria Fermentation on Phenolic Compounds and Antioxidant Activity of Avocado Leaf Extracts 406
Biogenic Amine Production by Lactic Acid Bacteria: A Review 314
Use of indigenous lactic acid bacteria for industrial fermented sausage production: microbiological, chemico-physical and sensory features and biogenic amine content 267
Effect of functional ingredients obtained from fermented fish by- product or fish wastewater on safety and shelf-life of amberjack fish balls 239
Modeling of yeast thermal resistance and optimization of the pasteurization treatment applied to soft drinks 219
Microbiological safety and functional properties of a fermented nut-based product 218
Changes in the microbiota and colour of pork meat batter during refrigerated storage in relation to the application of High Hydrostatic Pressure 214
Phenotypic diversity of Lactobacillus sakei strains 214
Effects of the diameter on physico-chemical, microbiological and volatile profile in dry fermented sausages produced with two different starter cultures 212
Strategies for the valorization of fish by-products: Fish balls formulated with mechanically separated amberjack flesh and mullet hydrolysate 211
Microbiological safety of dry-cured fish from the raw material to the end of processing 200
Onion extract rich in organosulfur compounds as a clean-label preservative for ready-to-eat hummus 190
Improvement of the safety of artisanal Spanish fermented sausages: Spotlight on the role of bacteriocinogenic Lactiplantibacillus paraplantarum against a Companilactobacillus alimentarius histaminogenic strain 187
Mediterranean Plants and Spices as a Source of Bioactive Essential Oils for Food Applications: Chemical Characterisation and In Vitro Activity 186
Companilactobacillus alimentarius: An extensive characterization of strains isolated from spontaneous fermented sausages 183
Listeria monocytogenes sensitivity to antimicrobial treatments depends on cell origin 183
Impact of fish dry-curing on the behaviour of Listeria monocytogenes during the production of ready to eat fishery products 180
Metabolism of lactobacillus sakei Chr82 in the presence of different amounts of fermentable sugars 180
Insights into the Metabolomic Diversity of Latilactobacillus sakei 178
Effects of bioprotective cultures on the microbial community during storage of Italian fresh filled pasta 170
Effects of Starter Cultures and Type of Casings on the Microbial Features and Volatile Profile of Fermented Sausages 166
Lactobacillus helveticus: a 50-year evolutionary journey in the natural whey starters of Parmigiano Reggiano 161
Identification, safety and technological characteristics of Weissella strains from traditional Southwestern Algerian kaddid 160
Safety and technological issues of dry fermented sausages produced without nitrate and nitrite 159
Characterization of Lactic Acid Bacteria Isolated from Spontaneously Fermented Sausages: Bioprotective, Technological and Functional Properties 157
Taxonomical Identification and Safety Characterization of Lactobacillaceae from Mediterranean Natural Fermented Sausages 156
Mediterranean Spontaneously Fermented Sausages: Spotlight on Microbiological and Quality Features to Exploit Their Bacterial Biodiversity 150
Technological traits and mitigation activity of autochthonous lactic acid bacteria from mediterranean fermented meat-products 149
Application of natural antimicrobial strategies in seafood preservation 147
Survival, growth, and biogenic amine production of Enterococcus faecium FC12 in response to extracts and essential oils of Rubus fruticosus and Juniperus oxycedrus 144
Use of two autochthonous bacteriocinogenic strains as starter cultures in the production of salchichónes, a type of Spanish fermented sausages 143
Mediterranean and medicinal plants as source of bioactive essential oils for new natural functional ingredients 142
Seasonal Changes in Essential Oil Constituents of Cystoseira compressa: First Report 135
Mediterranean and medicinal plants as source of bioactive essential oils: effects on the culturability and viability of Listeria monocytogenes 133
Competition between starter cultures and wild microbial population in sausage fermentation: A case study regarding a typical italian salami (ventricina) 133
Microbial biodiversity as a new green and sustainable solution to enhance food safety & reduce agri-food wastes: the nexus approach 130
Harnessing biodiversity in dairy cultures: fifty years of Lactobacillus helveticus evolution 127
Companilactobacillus alimentarius isolated from spontaneously fermented sausages: safety and technological features 124
Harnessing the potential of natural antimicrobials: oregano and cinnamon essential oils vs. Listeria monocytogenes 124
Effects of Rubus fruticosus and Juniperus oxycedrus derivatives on culturability and viability of Listeria monocytogenes 123
Microbial Spoilage of Traditional Goose Sausages Produced in a Northern Region of Italy 103
Chalk Yeasts Cause Gluten-Free Bread Spoilage 100
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 100
Phenolic profile and the antioxidant potential of Allium species by-products. 95
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 94
Study and selection of lactic acid bacteria for nut-based fermented products 93
Untargeted Screening Based on UHPLC-HRMS of Total Folates Produced by Lactic Acid Bacteria in Fermented Milk and During Yogurt Shelf Life 93
Mediterranean spontaneously fermented sausages as a source of lactic acid bacteria for new improved bio-protective cultures and functional starters 91
High Hydrostatic Pressure treatment of fresh pork sausages: effects on microbiological shelf-life and safety 83
Essential oils from mediterranean and medicinal plants: investigation of chemical composition and effects on viability of food-borne pathogens 81
Plant-derived antimicrobial compounds: chemical characterisation and in vitro activity against food-borne pathogens 73
High hydrostatic pressure treatment of raw sausages: impact on microbiological safety, textural properties and colour 56
Application of autochthonous lactic acid bacteria strains for Italian fermented sausages industrial production 52
A 50-year evolutionary history of Lactobacillus helveticus associated with the natural whey starters (NWS) of the traditional dairy environment 47
Spanish fermented sausages (salchichónes) obtained with the addition of two anti-listerial autochthonous starter strains 44
Study of the microbial biodiversity and quality features of European spontaneously fermented sausages 40
Metabolomic diversity of Latilactobacillus sakei strains in relation to carbon sources 39
Characterisation of Lactobacillaceae isolated from spontaneously fermented sausages produced in different Mediterranean Countries: technological and bio-protective features 36
European spontaneous traditional fermented meat products characterisation and study of their microbial communities 36
Technological features and bio-protective traits of Lactobacillaceae strains obtained from Mediterranean spontaneously fermented sausages 35
Effects of bioprotective cultures on the safety and shelf life of fresh filled pasta as detected by culture dependent and metagenomic methods 35
ANTI-LISTERIAL ACTIVITY OF AUTOCHTHONOUS LACTIC ACID BACTERIA IN FRESH PORK SAUSAGES 34
Sustainable approaches to improve quality and safety of fresh or fermented products: use of bioactive compounds and bioprotective cultures 34
Antimicrobial potential of six brown algae from Central Adriatic Sea 34
Can Mediterranean plant derivates affect growth kinetics, viability and biogenic amines accumulation of Enterococcus faecium? 32
Isolation and characterisation of autochthonous lactic acid bacteria for improved bio-protective cultures and functional starters 31
Effects of Rubus fruticosus and Juniperus oxycedrus derivatives on the culturability and viability of Listeria monocytogenes 30
Spontaneously European fermented sausages as source of new starter or bioprotective cultures 27
Functional fermented dairy products: a review of mechanisms, health potential, and technological challenges 10
Totale 8.872
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Categoria #
all - tutte 22.908
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 22.908
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022383 0 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
2025/20264.864 381 658 479 412 452 189 349 187 710 313 343 391
2026/2027413 267 146 0 0 0 0 0 0 0 0 0 0
Totale 8.872