CRIS Current Research Information System

BARBIERI, FEDERICA
 Distribuzione geografica
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Continente #
AS - Asia 3.775
NA - Nord America 1.807
EU - Europa 1.595
SA - Sud America 228
AF - Africa 215
OC - Oceania 34
Totale 7.654
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Nazione #
US - Stati Uniti d'America 1.729
CN - Cina 1.266
SG - Singapore 1.017
IT - Italia 666
VN - Vietnam 528
KR - Corea 301
HK - Hong Kong 171
BR - Brasile 157
IN - India 149
FR - Francia 136
DE - Germania 130
GB - Regno Unito 112
SE - Svezia 74
JP - Giappone 72
FI - Finlandia 70
NL - Olanda 59
TR - Turchia 59
ZA - Sudafrica 54
RU - Federazione Russa 51
ES - Italia 47
BG - Bulgaria 45
CA - Canada 44
IE - Irlanda 44
ID - Indonesia 37
CI - Costa d'Avorio 36
AT - Austria 35
AR - Argentina 34
NZ - Nuova Zelanda 33
PH - Filippine 31
EG - Egitto 29
SC - Seychelles 27
TW - Taiwan 24
MX - Messico 22
BE - Belgio 21
TH - Thailandia 20
DZ - Algeria 19
PL - Polonia 18
CH - Svizzera 14
BD - Bangladesh 13
MY - Malesia 13
NG - Nigeria 13
DK - Danimarca 12
IQ - Iraq 12
PT - Portogallo 12
UA - Ucraina 12
IR - Iran 10
LT - Lituania 10
PK - Pakistan 10
EC - Ecuador 8
CO - Colombia 7
GR - Grecia 7
CL - Cile 6
JO - Giordania 6
PE - Perù 6
PY - Paraguay 6
AE - Emirati Arabi Uniti 5
DO - Repubblica Dominicana 5
HR - Croazia 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
EE - Estonia 3
ET - Etiopia 3
AZ - Azerbaigian 2
BF - Burkina Faso 2
CR - Costa Rica 2
CZ - Repubblica Ceca 2
IL - Israele 2
JM - Giamaica 2
KE - Kenya 2
KZ - Kazakistan 2
LB - Libano 2
LK - Sri Lanka 2
LY - Libia 2
RS - Serbia 2
SK - Slovacchia (Repubblica Slovacca) 2
SN - Senegal 2
VE - Venezuela 2
AM - Armenia 1
AO - Angola 1
AU - Australia 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
MD - Moldavia 1
MN - Mongolia 1
NI - Nicaragua 1
OM - Oman 1
PA - Panama 1
QA - Qatar 1
Totale 7.649
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Città #
Singapore 716
Hefei 539
Seoul 235
San Jose 212
Ashburn 197
Hong Kong 155
Bologna 152
Ho Chi Minh City 134
Chandler 121
Hanoi 120
Santa Clara 111
Dallas 93
Council Bluffs 81
Beijing 76
Boardman 55
Tokyo 55
Los Angeles 54
Southend 54
Bengaluru 48
Milan 48
Fairfield 47
Cesena 46
Lauterbourg 44
Johannesburg 42
Forlì 40
New York 40
Dublin 38
Hyderabad 38
Abidjan 36
Sofia 35
Redmond 32
Seattle 32
Helsinki 29
Munich 29
Haiphong 28
Auckland 26
Frankfurt am Main 26
Guangzhou 26
Turin 26
Lappeenranta 25
Woodbridge 25
Princeton 24
Vienna 23
Rome 22
Ann Arbor 21
Da Nang 21
Houston 21
Madrid 21
Modena 21
Paris 21
Jakarta 20
Redondo Beach 20
Wilmington 20
Buffalo 18
Cairo 18
Tongling 18
Wuhan 17
Amsterdam 16
Brussels 16
Nuremberg 16
Shanghai 16
Ankara 15
Orem 15
Dong Ket 14
Bern 13
London 13
Taipei 13
Turku 13
Rimini 12
São Paulo 12
Chicago 11
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
Atlanta 8
Bangkok 8
Falls Church 8
Hải Dương 8
Montreal 8
Nanjing 8
Porto 8
San Francisco 8
Toronto 8
Villiers-sur-marne 8
Zhengzhou 8
Aarhus 7
Changwon 7
Chennai 7
Dongjak-gu 7
Jinan 7
Medford 7
Montelupone 7
Totale 4.732
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Nome #
Impact of Lactic Acid Bacteria Fermentation on Phenolic Compounds and Antioxidant Activity of Avocado Leaf Extracts 395
Biogenic Amine Production by Lactic Acid Bacteria: A Review 246
Use of indigenous lactic acid bacteria for industrial fermented sausage production: microbiological, chemico-physical and sensory features and biogenic amine content 234
Effect of functional ingredients obtained from fermented fish by- product or fish wastewater on safety and shelf-life of amberjack fish balls 225
Phenotypic diversity of Lactobacillus sakei strains 202
Strategies for the valorization of fish by-products: Fish balls formulated with mechanically separated amberjack flesh and mullet hydrolysate 198
Modeling of yeast thermal resistance and optimization of the pasteurization treatment applied to soft drinks 198
Effects of the diameter on physico-chemical, microbiological and volatile profile in dry fermented sausages produced with two different starter cultures 197
Metabolism of lactobacillus sakei Chr82 in the presence of different amounts of fermentable sugars 177
Microbiological safety and functional properties of a fermented nut-based product 176
Impact of fish dry-curing on the behaviour of Listeria monocytogenes during the production of ready to eat fishery products 174
Microbiological safety of dry-cured fish from the raw material to the end of processing 173
Insights into the Metabolomic Diversity of Latilactobacillus sakei 172
Changes in the microbiota and colour of pork meat batter during refrigerated storage in relation to the application of High Hydrostatic Pressure 169
Companilactobacillus alimentarius: An extensive characterization of strains isolated from spontaneous fermented sausages 167
Effects of bioprotective cultures on the microbial community during storage of Italian fresh filled pasta 165
Improvement of the safety of artisanal Spanish fermented sausages: Spotlight on the role of bacteriocinogenic Lactiplantibacillus paraplantarum against a Companilactobacillus alimentarius histaminogenic strain 160
Effects of Starter Cultures and Type of Casings on the Microbial Features and Volatile Profile of Fermented Sausages 159
Characterization of Lactic Acid Bacteria Isolated from Spontaneously Fermented Sausages: Bioprotective, Technological and Functional Properties 156
Taxonomical Identification and Safety Characterization of Lactobacillaceae from Mediterranean Natural Fermented Sausages 154
Safety and technological issues of dry fermented sausages produced without nitrate and nitrite 149
Technological traits and mitigation activity of autochthonous lactic acid bacteria from mediterranean fermented meat-products 143
Application of natural antimicrobial strategies in seafood preservation 142
Survival, growth, and biogenic amine production of Enterococcus faecium FC12 in response to extracts and essential oils of Rubus fruticosus and Juniperus oxycedrus 141
Mediterranean Spontaneously Fermented Sausages: Spotlight on Microbiological and Quality Features to Exploit Their Bacterial Biodiversity 139
Identification, safety and technological characteristics of Weissella strains from traditional Southwestern Algerian kaddid 138
Mediterranean Plants and Spices as a Source of Bioactive Essential Oils for Food Applications: Chemical Characterisation and In Vitro Activity 137
Mediterranean and medicinal plants as source of bioactive essential oils for new natural functional ingredients 136
Use of two autochthonous bacteriocinogenic strains as starter cultures in the production of salchichónes, a type of Spanish fermented sausages 133
Listeria monocytogenes sensitivity to antimicrobial treatments depends on cell origin 132
Competition between starter cultures and wild microbial population in sausage fermentation: A case study regarding a typical italian salami (ventricina) 131
Seasonal Changes in Essential Oil Constituents of Cystoseira compressa: First Report 130
Mediterranean and medicinal plants as source of bioactive essential oils: effects on the culturability and viability of Listeria monocytogenes 128
Microbial biodiversity as a new green and sustainable solution to enhance food safety & reduce agri-food wastes: the nexus approach 124
Effects of Rubus fruticosus and Juniperus oxycedrus derivatives on culturability and viability of Listeria monocytogenes 120
Companilactobacillus alimentarius isolated from spontaneously fermented sausages: safety and technological features 119
Microbial Spoilage of Traditional Goose Sausages Produced in a Northern Region of Italy 100
Harnessing biodiversity in dairy cultures: fifty years of Lactobacillus helveticus evolution 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
Phenolic profile and the antioxidant potential of Allium species by-products. 89
Mediterranean spontaneously fermented sausages as a source of lactic acid bacteria for new improved bio-protective cultures and functional starters 87
Harnessing the potential of natural antimicrobials: oregano and cinnamon essential oils vs. Listeria monocytogenes 85
Lactobacillus helveticus: a 50-year evolutionary journey in the natural whey starters of Parmigiano Reggiano 81
Essential oils from mediterranean and medicinal plants: investigation of chemical composition and effects on viability of food-borne pathogens 73
Plant-derived antimicrobial compounds: chemical characterisation and in vitro activity against food-borne pathogens 66
Untargeted Screening Based on UHPLC-HRMS of Total Folates Produced by Lactic Acid Bacteria in Fermented Milk and During Yogurt Shelf Life 66
High Hydrostatic Pressure treatment of fresh pork sausages: effects on microbiological shelf-life and safety 66
Onion extract rich in organosulfur compounds as a clean-label preservative for ready-to-eat hummus 61
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 60
Chalk Yeasts Cause Gluten-Free Bread Spoilage 58
Study and selection of lactic acid bacteria for nut-based fermented products 48
Developing microbial consortia to produce new plant-based fermented foods as alternative of traditional animal-based products 46
Nut-based fermented products as cheese-alternatives: exploitation of lactic acid bacterial consortia 46
Application of autochthonous lactic acid bacteria strains for Italian fermented sausages industrial production 46
Fifty years of Lactobacillus helveticus adaptation: a comparative study in the context of dairy fermentations 44
Has Lactobacillus helveticus changed over 50 years? A genomic and technological characterization of recent and old strains 42
Spanish fermented sausages (salchichónes) obtained with the addition of two anti-listerial autochthonous starter strains 39
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 36
Lactic fermentation as a biovalorization strategy for blue crab (Callinectes sapidus): from garum production to antimicrobial extracts 35
Sustainable approaches to improve quality and safety of fresh or fermented products: use of bioactive compounds and bioprotective cultures 33
Technological features and bio-protective traits of Lactobacillaceae strains obtained from Mediterranean spontaneously fermented sausages 32
Characterisation of Lactobacillaceae isolated from spontaneously fermented sausages produced in different Mediterranean Countries: technological and bio-protective features 32
European spontaneous traditional fermented meat products characterisation and study of their microbial communities 32
Effects of bioprotective cultures on the safety and shelf life of fresh filled pasta as detected by culture dependent and metagenomic methods 31
A 50-year evolutionary history of Lactobacillus helveticus associated with the natural whey starters (NWS) of the traditional dairy environment 30
Can Mediterranean plant derivates affect growth kinetics, viability and biogenic amines accumulation of Enterococcus faecium? 29
Isolation and characterisation of autochthonous lactic acid bacteria for improved bio-protective cultures and functional starters 29
Antimicrobial potential of six brown algae from Central Adriatic Sea 29
ANTI-LISTERIAL ACTIVITY OF AUTOCHTHONOUS LACTIC ACID BACTERIA IN FRESH PORK SAUSAGES 27
Spontaneously European fermented sausages as source of new starter or bioprotective cultures 26
Effects of Rubus fruticosus and Juniperus oxycedrus derivatives on the culturability and viability of Listeria monocytogenes 25
High hydrostatic pressure treatment of raw sausages: impact on microbiological safety, textural properties and colour 6
Totale 7.897
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Categoria #
all - tutte 19.506
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 19.506
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/202165 0 0 0 0 0 0 0 0 0 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
2025/20264.302 381 658 479 412 452 189 356 241 821 313 0 0
Totale 7.897