CRIS Current Research Information System

GOTTARDI, DAVIDE
 Distribuzione geografica
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Continente #
AS - Asia 8.386
NA - Nord America 6.040
EU - Europa 4.658
AF - Africa 450
SA - Sud America 445
OC - Oceania 22
Continente sconosciuto - Info sul continente non disponibili 3
Totale 20.004
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Nazione #
US - Stati Uniti d'America 5.841
CN - Cina 2.480
IT - Italia 2.175
SG - Singapore 1.920
VN - Vietnam 1.540
KR - Corea 504
HK - Hong Kong 487
GB - Regno Unito 407
BD - Bangladesh 402
IN - India 387
DE - Germania 338
BR - Brasile 311
FR - Francia 310
NL - Olanda 303
JP - Giappone 189
CI - Costa d'Avorio 185
SE - Svezia 175
RU - Federazione Russa 125
CA - Canada 116
ES - Italia 110
FI - Finlandia 109
IE - Irlanda 100
ZA - Sudafrica 94
PL - Polonia 73
PH - Filippine 70
SC - Seychelles 69
ID - Indonesia 67
TR - Turchia 66
AT - Austria 61
UA - Ucraina 56
AR - Argentina 53
TH - Thailandia 48
BE - Belgio 47
MX - Messico 47
CH - Svizzera 46
PT - Portogallo 37
GR - Grecia 33
TW - Taiwan 31
IQ - Iraq 30
IR - Iran 26
MY - Malesia 25
PK - Pakistan 25
EC - Ecuador 23
RO - Romania 22
EE - Estonia 21
TG - Togo 21
CZ - Repubblica Ceca 18
AU - Australia 17
DK - Danimarca 17
CL - Cile 16
CY - Cipro 15
LT - Lituania 15
EG - Egitto 14
NG - Nigeria 14
TN - Tunisia 14
BG - Bulgaria 12
HR - Croazia 12
JO - Giordania 12
VE - Venezuela 12
MA - Marocco 11
SA - Arabia Saudita 11
UZ - Uzbekistan 11
CO - Colombia 10
PE - Perù 10
SK - Slovacchia (Repubblica Slovacca) 10
ET - Etiopia 9
DZ - Algeria 7
IL - Israele 7
JM - Giamaica 7
DO - Repubblica Dominicana 6
HU - Ungheria 6
RS - Serbia 6
AE - Emirati Arabi Uniti 5
AZ - Azerbaigian 5
NZ - Nuova Zelanda 5
SV - El Salvador 5
AL - Albania 4
GH - Ghana 4
PY - Paraguay 4
BB - Barbados 3
GT - Guatemala 3
HN - Honduras 3
NO - Norvegia 3
NP - Nepal 3
PA - Panama 3
BO - Bolivia 2
BY - Bielorussia 2
CR - Costa Rica 2
KE - Kenya 2
KG - Kirghizistan 2
KH - Cambogia 2
KZ - Kazakistan 2
OM - Oman 2
SI - Slovenia 2
SN - Senegal 2
SY - Repubblica araba siriana 2
TM - Turkmenistan 2
UY - Uruguay 2
A2 - ???statistics.table.value.countryCode.A2??? 1
BN - Brunei Darussalam 1
Totale 19.982
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Città #
Singapore 1.369
Hefei 1.086
Ashburn 780
Bologna 472
Seoul 468
Hong Kong 431
San Jose 430
Ho Chi Minh City 396
Hanoi 368
Dallas 350
Santa Clara 291
Southend 277
New York 248
Chandler 240
Cesena 204
Los Angeles 201
Abidjan 185
Beijing 182
Boardman 166
Council Bluffs 166
Fairfield 162
Tokyo 156
Lauterbourg 118
Milan 115
Bengaluru 102
Dublin 94
Houston 93
Wilmington 88
Dong Ket 87
Rimini 86
Woodbridge 86
Padua 83
Forlì 81
Hyderabad 79
Amsterdam 77
Seattle 77
Buffalo 73
Munich 73
Rome 72
Johannesburg 67
Princeton 64
San Francisco 63
Orem 57
Haiphong 56
Cambridge 54
Atlanta 51
Da Nang 51
Ann Arbor 49
Frankfurt am Main 48
Denver 45
Paris 45
Guangzhou 44
Modena 44
Vienna 44
Helsinki 42
Phoenix 40
Shanghai 40
Tongling 40
Padova 38
São Paulo 37
Naples 35
Chicago 34
Madrid 33
Redondo Beach 33
Montreal 32
Turku 32
Jakarta 31
Lappeenranta 31
Toronto 31
Warsaw 31
Brooklyn 28
Jacksonville 28
Chennai 27
Vicenza 27
Bari 26
Turin 26
Westminster 26
Bangkok 25
Nanjing 24
Athens 23
Barcelona 23
Florence 22
Ankara 21
Berlin 21
Bern 21
Lomé 21
Biên Hòa 20
The Dalles 20
Falkenstein 19
London 19
Mumbai 19
Changsha 18
Jinan 18
Reggio Emilia 18
Boston 17
Can Tho 17
Hangzhou 17
Mexico City 17
Quận Bình Thạnh 17
Rio de Janeiro 17
Totale 12.096
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Nome #
Use of Yarrowia lipolytica to Obtain Fish Waste Functional Hydrolysates Rich in Flavoring Compounds 1.528
A comprehensive study on the effect of foliar mineral treatments on grapevine epiphytic microorganisms, flavonoid gene expression, and berry composition 337
Biochemical changes to milk following treatment by a novel, cold atmospheric plasma system 318
Impact of fermented soy beverages containing selected vaginal probiotics on the in vitro fecal microbiota of post-menopausal women 280
Development and characterization of fermented soy beverages containing encapsulated or non-encapsulated vaginal probiotics 272
Development of a Fermented Milk Designed for Women's Well-Being Containing an Exopolysaccharides-Producing Starter Culture and a Functional Vaginal Strain 259
Antioxidant and Functional Features of Pre-Fermented Ingredients Obtained by the Fermentation of Milling By-Products 258
Utilization of agri-food industry by-products as sustainable substrates for pullulan production by Aureobasidium spp. strains: implications for food packaging sustainability 254
Impact of process conditions on probiotic survival and physicochemical characteristics of fermented milk containing functional vaginal strains 243
Optimization of the production of bacterial cellulose by Komagataeibacter spp. on brewer’s spent grains. 242
Bacterial Cellulose Production by Komagataeibacter spp. in Agrifood By-Products 241
Cytotoxicity of methoctramine and methoctramine-related polyamines. 231
Effect of functional ingredients obtained from fermented fish by- product or fish wastewater on safety and shelf-life of amberjack fish balls 230
Influence of an innovative, biodegradable active packaging on the quality of sunflower oil and “pesto” sauce during storage 227
Bacterial cellulose production by selected acetic acid bacteria on different Agrifood by-products. 221
Functional foods acting on gut microbiota-related wellness: The multi-unit in vitro colon model to assess gut ecological and functional modulation 210
AMP-Activated Protein Kinase can negatively modulate Ornithine Decarboxylase activity in cardiomyoblasts 209
Strategies for the valorization of fish by-products: Fish balls formulated with mechanically separated amberjack flesh and mullet hydrolysate 207
Functional hydrolysates obtained through fermentation of flathead grey mullet by-products using Yarrowia lipolytica and Bacillus sp. 207
Effects of chitosan and carotenoids-based coating on the shelf-life of fresh sardine fillets 205
Designing fermented milk with targeted probiotics: a step toward female-focused functional foods 204
White wine dealcoholization by osmotic distillation: An experimental study and impact on key quality parameters 203
Effect of high pressure homogenization (HPH) on rheological and functional properties of chickpea flour and its two main components: starch and protein 203
Antimicrobial Potential and Chemical Characterization of Serbian Liverwort (Porella arboris-vitae): SEM and TEM Observations 201
Biotechnological Valorization of Brewer's Spent Grains and Grape Pomace to Obtain Functional Ingredients for Food Formulations 200
Effect of the use of fish protein isolated from side streams on the quality and storage stability of Amberjack ​(Seriola dumerili) fish balls​ 196
Chemical composition and antimicrobial assessment of liverwort Lophozia ventricosa extracts 193
Evidence that AMP-activated protein kinase can negatively modulate Ornithine decarboxylase activity in cardiac myoblasts 193
Application of non thermal technologies for the recovery of β glucans from yeast biomass 191
Furan-based polyesters loaded with nisin for sustainable antimicrobial packaging 191
Anti-yeast activity of mentha oil and vapours through in vitro and in vivo (real fruit juices) assays 191
Development and Shelf-Life Assessment of a Fruit-Flavored Fermented Legume-Based Dessert 188
Quality of fish balls from organic meagre side streams formulated with fish protein hydrolysate 187
Evaluation of physicochemical characteristics, color and volatile profile of low alcohol beverage based on concentrated white wine produced by NF and RO membranes 186
Enhancing bioactive profiles of elderberry juice through yeast fermentation: a pathway to low-sugar functional beverages 186
Impact of cheese whey enriched in lactobionic acid on the characteristics of fermented milks prepared with or without the probiotic Lacticaseibacillus rhamnosus GG 184
Characterization and utilization of brewer’s spent yeast for sustainable packaging innovations 184
Valorization of volatile fatty acids-enriched cheese whey by Yarrowia lipolytica for single cell oil production 182
Selection of bacterial cellulose producing acetic acid bacteria from kombucha tea and evaluation of the influence of culture conditions on bacterial cellulose production. 181
Biotechnological valorization of chickpea flour for the production of value-added ingredients for innovative food formulations 180
Approach to perform the Safety Assessment of Cellulose and Nisin Biopolymers obtained from Bacterial Fermentation as Innovative Food Contact Materials Aimed to Extend Food Shelf Life 180
High-pressure homogenization and pulsed electric fields for favoring the release of β-glucans and mannoproteins from yeast cell walls 179
Dynamic Stresses of Lactic Acid Bacteria Associated to Fermentation Processes 178
Eucalyptus essential oil as a natural food preservative: in vivo and in vitro antiyeast potential 177
Microbiological, functional, and chemico-physical characterization of artisanal kombucha: an interesting reservoir of mmicrobial diversity 174
Dairy bioactives and functional ingredients with skin health benefits 173
Surface application and impact of Yarrowia lipolytica grown in cheese whey as adjunct culture for innovative and fast-ripening Caciotta-like cheeses 172
Improving the shelf-life and functionality of an orange juice by the addition of polyphenol-enriched extracts obtained using natural deep eutectic solvents 171
Survival and fatty acid composition of UV-C treated Staphylococcus aureus 170
Selection of Yarrowia lipolytica Strains as Possible Solution to Valorize Untreated Cheese Whey 169
Recovery and valorization of agri-food wastes and by-products using the non-conventional yeast Yarrowia lipolytica 165
Effects of Starter Cultures and Type of Casings on the Microbial Features and Volatile Profile of Fermented Sausages 164
Unravelling the potential of cricket-based hydrolysed sourdough on the quality of an innovative bakery product 164
Technological and microbiological characterization of an industrial soft-sliced bread enriched with chitosan and its prebiotic activity 163
Effects of Sub-Lethal High Pressure Homogenization Treatment on the Adhesion Mechanisms and Stress Response Genes in Lactobacillus acidophilus 08 162
Essential Oils and Their Combination with Lactic Acid Bacteria and Bacteriocins to Improve the Safety and Shelf Life of Foods: A Review 159
Characterization of bacterial cellulose produced from agri-food waste and by-products for its potential use in agriculture. 158
Functional and biochemical characterization of pre-fermented ingredients obtained by the fermentation of durum wheat by-products 158
HIGH-ADDED VALUE COMPOUNDS OBTAINED FROM FISH WASTE USING MICROORGANISMS ENDOWED WITH PROTEOLYTIC AND LIPOLYTIC ACTIVITY 157
High-Pressure Homogenization and Biocontrol Agent as Innovative Approaches Increase Shelf Life and Functionality of Carrot Juice 157
Valorization of citrus processing by-products as a potential prebiotic ingredient and creamy products 155
2-methyibutyric and 3-methylbutyric acids: possible components of a feed back loop under stress conditions? 154
Essential oil vapour and negative air ions: A novel tool for food preservation 153
Lactobacillus paracasei A13 and high-pressure homogenization stress response 153
Effects of vineyard irrigation regimes and yeast inoculation strategies on fermentation dynamics and wine sensory profile 147
Effect of Combined High-Pressure Homogenization and Biotechnological Processes on Chitin, Protein, and Antioxidant Activity of Cricket Powder-Based Ingredients 147
Identification of volatile components of liverwort (Porella cordaeana) extracts using GC/MS-SPME and their antimicrobial activity 146
Impact of Two Commercial S. cerevisiae Strains on the Aroma Profiles of Different Regional Musts 145
Investigating the potential of yacon (Smallanthus sonchifolius) juice in the development of organic apple-based snacks 143
Survival, growth, and biogenic amine production of Enterococcus faecium FC12 in response to extracts and essential oils of Rubus fruticosus and Juniperus oxycedrus 142
Scapania nemorea liverwort extracts: Investigation on volatile compounds, invitro antimicrobial activity and control of Saccharomyces cerevisiae in fruit juice 140
Beneficial effects of spices in food preservation and safety 138
Tailored fermentations to produce fava-based alternatives   137
Integration of datasets from different analytical techniques to assess the impact of nutrition on human metabolome. 135
Biotechnological valorization of chickpea flour to produce value-added ingredients for innovating food formulations 135
Improved nutritional composition and in vitro protein digestibility of fermented soy beverages produced with vaginal probiotics as adjunct cultures 132
Release of biopolymers from Saccharomyces cerevisiae biomass through thermal and non-thermal technologies 131
Conjugation of gluten hydrolysates with glucosamine at mild temperatures enhances antioxidant and antimicrobial properties 131
Sublethal HPH treatment is a sustainable tool that induces autolytic-like processes in the early gene expression of Saccharomyces cerevisiae 131
Use of microbial communities for human and animal health 129
A Nine-Strain Bacterial Consortium Improves Portal Hypertension and Insulin Signaling and Delays NAFLD Progression In Vivo 128
The effect of low temperature plasma on volatile profile of milk 127
Extraction and characterization of volatile compounds and fatty acids from red and green macroalgae from the Romanian Black Sea in order to obtain valuable bioadditives and biopreservatives 126
Valorisation of alternative protein sources by biotechnological processes and non-thermal technologies to obtain new ingredients to be used in the formulation of innovative foods. 125
Human milk microbiota: correlations with fatty acids composition and diet in the first six months after delivery 123
PRODUCTION OF FUNCTIONAL AND AROMA COMPOUNDS FROM FISH WASTE AND BY-PRODUCTS USING SELECTED MICROORGANISMS 122
Imballaggi edibili 119
The healing effects of spices in chronic diseases 119
Biosynthesis and characterization of bacterial cellulose synthesized by Komagataeibacter sp. using agri-food byproducts as cost-effective substrates 114
Microbial Biopolymers for Innovative Packaging to Increase Food Shelf-life and Safety 113
Selection of yeasts and lactic acid bacteria to improve the nutritional quality, volatile profile, and biofunctional properties of chickpea flour 113
Tailoring the potential of Yarrowia lipolytica for bioconversion of raw palm fat for antimicrobials production 113
Pilot Scale Evaluation of Wild Saccharomyces cerevisiae Strains in Aglianico 112
LA PROTEINA CHINASI ATTIVATA DA AMP COME MODULATORE DI EVENTI PRECOCI IN UN MODELLO CELLULARE DI IPERTROFIA CARDIACA 111
Glycation and transglutaminase mediated glycosylation of fish gelatin peptides with glucosamine enhance bioactivity 111
Quality evaluation of house cricket flour processed by electrohydrodynamic drying and pulsed electric fields treatment 110
Production of volatile compounds from fermented clementine by-products by yeasts and lactic acid bacteria 109
Biobased Formulations Made of Poly(trimethylene furanoate) Loaded with Nisin for Sustainable Antimicrobial Packaging. 109
Production of high-functional fruits snacks by combination of mild technologies 109
Development and characterization of fermented soy beverages containing encapsulated or non-encapsulated vaginal probiotics 104
Totale 18.494
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Categoria #
all - tutte 46.935
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 46.935
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021146 0 0 0 0 0 0 0 0 0 0 0 146
2021/2022592 41 22 46 31 57 34 27 27 22 29 152 104
2022/20231.074 79 134 68 112 49 116 60 93 163 58 79 63
2023/2024745 23 58 54 55 46 104 80 70 45 68 71 71
2024/20253.993 234 234 218 229 527 207 292 227 215 281 476 853
2025/202612.688 884 1.409 1.021 1.076 923 392 1.056 457 1.753 760 1.846 1.111
Totale 20.358