CRIS Current Research Information System

D'ALESSANDRO, MARGHERITA
 Distribuzione geografica
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Continente #
AS - Asia 2.490
NA - Nord America 1.919
EU - Europa 1.601
SA - Sud America 158
Continente sconosciuto - Info sul continente non disponibili 131
AF - Africa 129
OC - Oceania 18
Totale 6.446
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Nazione #
US - Stati Uniti d'America 1.835
IT - Italia 904
CN - Cina 644
SG - Singapore 576
VN - Vietnam 530
HK - Hong Kong 158
BD - Bangladesh 153
GB - Regno Unito 118
KR - Corea 115
BR - Brasile 108
IN - India 107
NL - Olanda 100
DE - Germania 95
FR - Francia 93
SE - Svezia 64
JP - Giappone 52
CA - Canada 48
CI - Costa d'Avorio 45
IE - Irlanda 35
ES - Italia 31
AR - Argentina 25
RU - Federazione Russa 25
FI - Finlandia 24
PH - Filippine 24
CH - Svizzera 21
SC - Seychelles 21
TR - Turchia 21
ZA - Sudafrica 21
AT - Austria 19
TH - Thailandia 18
MX - Messico 16
TW - Taiwan 16
PL - Polonia 15
AU - Australia 13
ID - Indonesia 12
IR - Iran 10
MY - Malesia 10
HR - Croazia 9
BE - Belgio 8
EG - Egitto 8
PK - Pakistan 8
TN - Tunisia 8
UA - Ucraina 8
CL - Cile 7
CZ - Repubblica Ceca 7
IQ - Iraq 7
LT - Lituania 7
NG - Nigeria 7
JO - Giordania 6
GR - Grecia 5
NZ - Nuova Zelanda 5
DZ - Algeria 4
JM - Giamaica 4
SA - Arabia Saudita 4
VE - Venezuela 4
AE - Emirati Arabi Uniti 3
DK - Danimarca 3
EC - Ecuador 3
GH - Ghana 3
PE - Perù 3
TG - Togo 3
UY - Uruguay 3
BO - Bolivia 2
BZ - Belize 2
CO - Colombia 2
ET - Etiopia 2
NI - Nicaragua 2
NP - Nepal 2
PS - Palestinian Territory 2
PT - Portogallo 2
RO - Romania 2
SK - Slovacchia (Repubblica Slovacca) 2
SV - El Salvador 2
TM - Turkmenistan 2
UZ - Uzbekistan 2
AI - Anguilla 1
BB - Barbados 1
BN - Brunei Darussalam 1
BW - Botswana 1
BY - Bielorussia 1
CR - Costa Rica 1
CU - Cuba 1
DO - Repubblica Dominicana 1
EE - Estonia 1
EU - Europa 1
GE - Georgia 1
GT - Guatemala 1
HN - Honduras 1
IL - Israele 1
KE - Kenya 1
KG - Kirghizistan 1
KH - Cambogia 1
KZ - Kazakistan 1
LB - Libano 1
LU - Lussemburgo 1
MA - Marocco 1
MD - Moldavia 1
MM - Myanmar 1
MU - Mauritius 1
NA - Namibia 1
Totale 6.310
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Città #
Singapore 421
Hefei 257
Bologna 255
Ashburn 192
San Jose 168
Ho Chi Minh City 159
Hong Kong 142
Council Bluffs 139
Hanoi 137
Seoul 106
Chandler 105
Cesena 86
Dallas 83
New York 79
Santa Clara 74
Southend 70
Boardman 67
Los Angeles 66
Beijing 56
Rimini 51
Tokyo 47
Abidjan 45
Padua 44
Lauterbourg 38
Amsterdam 35
Dublin 32
Milan 32
Bengaluru 30
Fairfield 29
Buffalo 24
Hyderabad 23
Haiphong 22
Princeton 22
São Paulo 21
Da Nang 20
Forlì 20
Johannesburg 18
Wilmington 18
Houston 17
Rome 17
Shanghai 16
Turin 15
Frankfurt am Main 14
Munich 14
Atlanta 13
Bari 13
Montreal 13
Ann Arbor 12
San Francisco 12
Seattle 12
Vienna 12
Bern 11
Modena 11
Orem 11
Padova 11
Cambridge 10
Helsinki 10
Lana 9
London 9
Mexico City 9
Naples 9
Quận Bình Thạnh 9
Tongling 9
Altamura 8
Biên Hòa 8
Casalecchio di Reno 8
Chicago 8
Guangzhou 8
Ha Long 8
Lappeenranta 8
Paris 8
Redondo Beach 8
Redwood City 8
Toronto 8
Woodbridge 8
Wuhan 8
Bangkok 7
Campobasso 7
Des Moines 7
Medford 7
Nuremberg 7
Vicenza 7
Amman 6
Buenos Aires 6
Castello d'Argile 6
Fort Worth 6
Fragagnano 6
Jakarta 6
Kolkata 6
Kuala Lumpur 6
Manchester 6
Phoenix 6
Prague 6
Salerno 6
Stockholm 6
Verona 6
Washington 6
Xi'an 6
Ankara 5
Brookline 5
Totale 3.783
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Nome #
Development of a Fermented Milk Designed for Women's Well-Being Containing an Exopolysaccharides-Producing Starter Culture and a Functional Vaginal Strain 377
Impact of fermented soy beverages containing selected vaginal probiotics on the in vitro fecal microbiota of post-menopausal women 289
Development and characterization of fermented soy beverages containing encapsulated or non-encapsulated vaginal probiotics 283
Impact of process conditions on probiotic survival and physicochemical characteristics of fermented milk containing functional vaginal strains 260
Designing fermented milk with targeted probiotics: a step toward female-focused functional foods 224
Effects of chitosan and carotenoids-based coating on the shelf-life of fresh sardine fillets 219
VAGINAL MICROBIOME FOR THE PRESERVATION OF WOMEN’S HEALTH USING FOOD STRATEGY 219
Use of Ultra High Pressure Homogenization for Rice based beverage Stabilization 217
Human milk microbiota and fatty acid composition in relation to the woman lactation stage 216
Biotechnological Valorization of Brewer's Spent Grains and Grape Pomace to Obtain Functional Ingredients for Food Formulations 207
Impact of cheese whey enriched in lactobionic acid on the characteristics of fermented milks prepared with or without the probiotic Lacticaseibacillus rhamnosus GG 196
Use of functional microbial starters and probiotics to improve functional compound availability in fermented dairy products and beverages 195
Innovative Fermented Milk Product Enriched with Vaginal Probiotics for Women’s Health 185
Surface application and impact of Yarrowia lipolytica grown in cheese whey as adjunct culture for innovative and fast-ripening Caciotta-like cheeses 183
Human Breast Milk: A Source of Potential Probiotic Candidates 174
Evaluation of the fate of Lactobacillus crispatus BC4, carried in Squacquerone cheese, throughout the simulator of the human intestinal microbial ecosystem (SHIME) 174
Ultra High Pressure Homogenization potential within the Made in-Italy project “ATENA” 174
Technological and microbiological characterization of an industrial soft-sliced bread enriched with chitosan and its prebiotic activity 164
Effects of Sub-Lethal High Pressure Homogenization Treatment on the Adhesion Mechanisms and Stress Response Genes in Lactobacillus acidophilus 08 163
Essential Oils and Their Combination with Lactic Acid Bacteria and Bacteriocins to Improve the Safety and Shelf Life of Foods: A Review 162
Effects of vineyard irrigation regimes and yeast inoculation strategies on fermentation dynamics and wine sensory profile 160
Unravelling the functional and technological potential of soy milk based microencapsulated Lactobacillus crispatus and Lactobacillus gasseri 155
Tailored fermentations to produce fava-based alternatives   154
Probiotic and metabolic characterization of vaginal lactobacilli for a potential use in functional foods 152
Unravelling the Potential of Lactococcus lactis Strains to Be Used in Cheesemaking Production as Biocontrol Agents 149
Improved nutritional composition and in vitro protein digestibility of fermented soy beverages produced with vaginal probiotics as adjunct cultures 140
Selection of yeasts and lactic acid bacteria to improve the nutritional quality, volatile profile, and biofunctional properties of chickpea flour 125
Human milk microbiota: correlations with fatty acids composition and diet in the first six months after delivery 123
Strain-Specific Effects of Vaginal Probiotics in formulation of Functional Fermented Milk designed for Women's Well-Being 123
Suitability of the nisin Z-producer lactococcus lactis subsp. lactis CBM 21 to be used as an adjunct culture for squacquerone cheese production 114
Industrial Production of Women’s Health-Targeted Fermented Milk: Process Optimization of Lactose-Free Skimmed Milk with Lactobacillus crispatus BC5 109
Development and characterization of fermented soy beverages containing encapsulated or non-encapsulated vaginal probiotics 108
Development of soy-yoghurts, containing functional vaginal lactobacilli and their investigation after digestion using postmenopausal donors 105
Bioprocessing of food industry surplus to obtain novel food ingredients enriched in bioactive peptides 98
Quality improvement of refrigerated sardine fillets using shrimp waste-based edible coatings 73
Designing fermented milk with targeted probiotics: a step toward female-focused functional foods 69
Microbial fermentation and high-pressure homogenization as integrated strategies for the valorization of brewer’s spent grains into functional food ingredients 64
Synergistic application of microbial fermentation and High-Pressure Homogenization for the valorisation of brewer’s spent grains into functional food ingredients 54
Nonthermal approaches to increase the shelf life and safety of vegetable puree: technical aspects of ultra high pressure homogenization processes and case studies 39
Lactic Acid Bacteria – Yeast Consortia Enhance Nutritional Quality, Safety, and Volatilome of Fermented Chickpea Flour 27
Strain-dependent effects of the probiotic Lactobacillus crispatus on the physicochemical, technological, nutritional, and antimicrobial characteristics of fermented milk formulated for women 24
Totale 6.446
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Categoria #
all - tutte 14.835
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 14.835
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022261 0 6 29 18 17 18 25 18 12 6 58 54
2022/2023336 29 56 37 36 19 29 7 17 52 13 17 24
2023/2024276 12 27 16 24 31 47 15 28 11 22 24 19
2024/20251.020 58 68 44 46 139 64 85 91 57 66 104 198
2025/20263.763 281 423 293 288 350 107 413 137 552 258 343 318
2026/2027561 389 172 0 0 0 0 0 0 0 0 0 0
Totale 6.446