CRIS Current Research Information System

GOTTARDI, DAVIDE
 Distribuzione geografica
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Continente #
AS - Asia 7.959
EU - Europa 4.150
NA - Nord America 3.941
AF - Africa 449
SA - Sud America 425
OC - Oceania 22
Continente sconosciuto - Info sul continente non disponibili 3
Totale 16.949
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Nazione #
US - Stati Uniti d'America 3.817
CN - Cina 2.450
SG - Singapore 1.912
IT - Italia 1.731
VN - Vietnam 1.539
KR - Corea 504
HK - Hong Kong 475
GB - Regno Unito 393
IN - India 384
DE - Germania 335
FR - Francia 309
BR - Brasile 296
NL - Olanda 289
JP - Giappone 188
CI - Costa d'Avorio 185
SE - Svezia 175
RU - Federazione Russa 123
FI - Finlandia 109
ES - Italia 103
IE - Irlanda 99
ZA - Sudafrica 94
PL - Polonia 73
SC - Seychelles 69
PH - Filippine 68
CA - Canada 64
ID - Indonesia 64
TR - Turchia 64
AT - Austria 61
UA - Ucraina 56
AR - Argentina 53
TH - Thailandia 47
BD - Bangladesh 45
BE - Belgio 45
CH - Svizzera 44
MX - Messico 41
GR - Grecia 32
PT - Portogallo 32
TW - Taiwan 31
IQ - Iraq 30
IR - Iran 25
PK - Pakistan 24
EC - Ecuador 22
MY - Malesia 22
RO - Romania 22
TG - Togo 21
AU - Australia 17
DK - Danimarca 17
EE - Estonia 17
CZ - Repubblica Ceca 16
CY - Cipro 15
LT - Lituania 14
NG - Nigeria 14
TN - Tunisia 14
CL - Cile 13
EG - Egitto 13
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
DO - Repubblica Dominicana 6
RS - Serbia 6
AE - Emirati Arabi Uniti 5
AZ - Azerbaigian 5
NZ - Nuova Zelanda 5
AL - Albania 4
GH - Ghana 4
PY - Paraguay 4
HN - Honduras 3
NO - Norvegia 3
NP - Nepal 3
PA - Panama 3
BO - Bolivia 2
BY - Bielorussia 2
HU - Ungheria 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
BB - Barbados 1
BN - Brunei Darussalam 1
BZ - Belize 1
CR - Costa Rica 1
EU - Europa 1
GT - Guatemala 1
Totale 16.933
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Città #
Singapore 1.361
Hefei 1.086
Ashburn 508
Seoul 468
Bologna 431
Hong Kong 419
Ho Chi Minh City 396
Hanoi 367
San Jose 308
Southend 277
Santa Clara 258
Chandler 240
Dallas 219
Cesena 203
Abidjan 185
Beijing 174
Fairfield 162
Tokyo 155
Council Bluffs 131
Lauterbourg 118
Bengaluru 102
Los Angeles 98
Boardman 97
Milan 96
Dublin 94
Wilmington 88
Dong Ket 87
New York 85
Woodbridge 84
Hyderabad 79
Amsterdam 75
Munich 73
Houston 70
Forlì 68
Seattle 68
Johannesburg 67
Princeton 64
Haiphong 56
Cambridge 53
Da Nang 51
Ann Arbor 49
Rimini 49
Buffalo 48
Frankfurt am Main 48
Paris 45
Guangzhou 44
Vienna 44
Rome 43
Helsinki 42
Tongling 40
Padova 38
Modena 37
Shanghai 37
Madrid 33
Redondo Beach 33
Padua 32
Turku 32
Jakarta 31
Lappeenranta 31
Warsaw 31
Chennai 27
Chicago 27
Orem 27
Vicenza 27
Westminster 26
Bangkok 24
Jacksonville 24
Nanjing 24
São Paulo 24
Barcelona 23
Naples 23
Athens 22
Bari 22
Ankara 21
Berlin 21
Bern 21
Lomé 21
Montreal 21
Biên Hòa 20
Atlanta 19
Falkenstein 19
Changsha 18
Jinan 18
Phoenix 18
Reggio Emilia 18
Can Tho 17
Mumbai 17
Quận Bình Thạnh 17
Rio de Janeiro 17
Shenyang 17
The Dalles 17
Thái Nguyên 17
Bucharest 16
Hangzhou 16
Mülheim 16
Saint Petersburg 16
Tianjin 16
Braga 15
Pune 15
San Francisco 15
Totale 10.607
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Nome #
A comprehensive study on the effect of foliar mineral treatments on grapevine epiphytic microorganisms, flavonoid gene expression, and berry composition 310
Biochemical changes to milk following treatment by a novel, cold atmospheric plasma system 294
Impact of fermented soy beverages containing selected vaginal probiotics on the in vitro fecal microbiota of post-menopausal women 267
Antioxidant and Functional Features of Pre-Fermented Ingredients Obtained by the Fermentation of Milling By-Products 254
Development and characterization of fermented soy beverages containing encapsulated or non-encapsulated vaginal probiotics 241
Development of a Fermented Milk Designed for Women's Well-Being Containing an Exopolysaccharides-Producing Starter Culture and a Functional Vaginal Strain 236
Cytotoxicity of methoctramine and methoctramine-related polyamines. 228
Effect of functional ingredients obtained from fermented fish by- product or fish wastewater on safety and shelf-life of amberjack fish balls 225
Bacterial Cellulose Production by Komagataeibacter spp. in Agrifood By-Products 224
Utilization of agri-food industry by-products as sustainable substrates for pullulan production by Aureobasidium spp. strains: implications for food packaging sustainability 223
Optimization of the production of bacterial cellulose by Komagataeibacter spp. on brewer’s spent grains. 223
Influence of an innovative, biodegradable active packaging on the quality of sunflower oil and “pesto” sauce during storage 218
Impact of process conditions on probiotic survival and physicochemical characteristics of fermented milk containing functional vaginal strains 217
AMP-Activated Protein Kinase can negatively modulate Ornithine Decarboxylase activity in cardiomyoblasts 207
Functional hydrolysates obtained through fermentation of flathead grey mullet by-products using Yarrowia lipolytica and Bacillus sp. 203
Antimicrobial Potential and Chemical Characterization of Serbian Liverwort (Porella arboris-vitae): SEM and TEM Observations 199
Strategies for the valorization of fish by-products: Fish balls formulated with mechanically separated amberjack flesh and mullet hydrolysate 198
Functional foods acting on gut microbiota-related wellness: The multi-unit in vitro colon model to assess gut ecological and functional modulation 197
Biotechnological Valorization of Brewer's Spent Grains and Grape Pomace to Obtain Functional Ingredients for Food Formulations 197
Effect of the use of fish protein isolated from side streams on the quality and storage stability of Amberjack ​(Seriola dumerili) fish balls​ 196
Effect of high pressure homogenization (HPH) on rheological and functional properties of chickpea flour and its two main components: starch and protein 192
Evidence that AMP-activated protein kinase can negatively modulate Ornithine decarboxylase activity in cardiac myoblasts 191
Anti-yeast activity of mentha oil and vapours through in vitro and in vivo (real fruit juices) assays 190
Use of Yarrowia lipolytica to Obtain Fish Waste Functional Hydrolysates Rich in Flavoring Compounds 189
Furan-based polyesters loaded with nisin for sustainable antimicrobial packaging 187
Application of non thermal technologies for the recovery of β glucans from yeast biomass 186
Bacterial cellulose production by selected acetic acid bacteria on different Agrifood by-products. 184
Chemical composition and antimicrobial assessment of liverwort Lophozia ventricosa extracts 180
Evaluation of physicochemical characteristics, color and volatile profile of low alcohol beverage based on concentrated white wine produced by NF and RO membranes 179
Dynamic Stresses of Lactic Acid Bacteria Associated to Fermentation Processes 175
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 173
Biotechnological valorization of chickpea flour for the production of value-added ingredients for innovative food formulations 172
Quality of fish balls from organic meagre side streams formulated with fish protein hydrolysate 172
Dairy bioactives and functional ingredients with skin health benefits 169
Selection of bacterial cellulose producing acetic acid bacteria from kombucha tea and evaluation of the influence of culture conditions on bacterial cellulose production. 169
Survival and fatty acid composition of UV-C treated Staphylococcus aureus 169
Eucalyptus essential oil as a natural food preservative: in vivo and in vitro antiyeast potential 169
Impact of cheese whey enriched in lactobionic acid on the characteristics of fermented milks prepared with or without the probiotic Lacticaseibacillus rhamnosus GG 168
Selection of Yarrowia lipolytica Strains as Possible Solution to Valorize Untreated Cheese Whey 168
Effects of chitosan and carotenoids-based coating on the shelf-life of fresh sardine fillets 167
Characterization and utilization of brewer’s spent yeast for sustainable packaging innovations 166
Microbiological, functional, and chemico-physical characterization of artisanal kombucha: an interesting reservoir of mmicrobial diversity 164
Surface application and impact of Yarrowia lipolytica grown in cheese whey as adjunct culture for innovative and fast-ripening Caciotta-like cheeses 163
Effects of Starter Cultures and Type of Casings on the Microbial Features and Volatile Profile of Fermented Sausages 159
White wine dealcoholization by osmotic distillation: An experimental study and impact on key quality parameters 158
Effects of Sub-Lethal High Pressure Homogenization Treatment on the Adhesion Mechanisms and Stress Response Genes in Lactobacillus acidophilus 08 158
Recovery and valorization of agri-food wastes and by-products using the non-conventional yeast Yarrowia lipolytica 158
HIGH-ADDED VALUE COMPOUNDS OBTAINED FROM FISH WASTE USING MICROORGANISMS ENDOWED WITH PROTEOLYTIC AND LIPOLYTIC ACTIVITY 156
Designing fermented milk with targeted probiotics: a step toward female-focused functional foods 154
High-pressure homogenization and pulsed electric fields for favoring the release of β-glucans and mannoproteins from yeast cell walls 154
Valorization of citrus processing by-products as a potential prebiotic ingredient and creamy products 154
Unravelling the potential of cricket-based hydrolysed sourdough on the quality of an innovative bakery product 154
Characterization of bacterial cellulose produced from agri-food waste and by-products for its potential use in agriculture. 152
2-methyibutyric and 3-methylbutyric acids: possible components of a feed back loop under stress conditions? 152
Essential oil vapour and negative air ions: A novel tool for food preservation 152
High-Pressure Homogenization and Biocontrol Agent as Innovative Approaches Increase Shelf Life and Functionality of Carrot Juice 150
Essential Oils and Their Combination with Lactic Acid Bacteria and Bacteriocins to Improve the Safety and Shelf Life of Foods: A Review 148
Functional and biochemical characterization of pre-fermented ingredients obtained by the fermentation of durum wheat by-products 147
Technological and microbiological characterization of an industrial soft-sliced bread enriched with chitosan and its prebiotic activity 145
Identification of volatile components of liverwort (Porella cordaeana) extracts using GC/MS-SPME and their antimicrobial activity 144
Lactobacillus paracasei A13 and high-pressure homogenization stress response 144
Effect of Combined High-Pressure Homogenization and Biotechnological Processes on Chitin, Protein, and Antioxidant Activity of Cricket Powder-Based Ingredients 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
Investigating the potential of yacon (Smallanthus sonchifolius) juice in the development of organic apple-based snacks 140
Scapania nemorea liverwort extracts: Investigation on volatile compounds, invitro antimicrobial activity and control of Saccharomyces cerevisiae in fruit juice 139
Development and Shelf-Life Assessment of a Fruit-Flavored Fermented Legume-Based Dessert 138
Impact of Two Commercial S. cerevisiae Strains on the Aroma Profiles of Different Regional Musts 137
Enhancing bioactive profiles of elderberry juice through yeast fermentation: a pathway to low-sugar functional beverages 135
Beneficial effects of spices in food preservation and safety 135
Integration of datasets from different analytical techniques to assess the impact of nutrition on human metabolome. 132
Improving the shelf-life and functionality of an orange juice by the addition of polyphenol-enriched extracts obtained using natural deep eutectic solvents 129
Improved nutritional composition and in vitro protein digestibility of fermented soy beverages produced with vaginal probiotics as adjunct cultures 129
Use of microbial communities for human and animal health 128
Conjugation of gluten hydrolysates with glucosamine at mild temperatures enhances antioxidant and antimicrobial properties 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 125
The effect of low temperature plasma on volatile profile of milk 124
Sublethal HPH treatment is a sustainable tool that induces autolytic-like processes in the early gene expression of Saccharomyces cerevisiae 124
A Nine-Strain Bacterial Consortium Improves Portal Hypertension and Insulin Signaling and Delays NAFLD Progression In Vivo 122
PRODUCTION OF FUNCTIONAL AND AROMA COMPOUNDS FROM FISH WASTE AND BY-PRODUCTS USING SELECTED MICROORGANISMS 122
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. 121
Valorization of volatile fatty acids-enriched cheese whey by Yarrowia lipolytica for single cell oil production 121
Human milk microbiota: correlations with fatty acids composition and diet in the first six months after delivery 115
Biotechnological valorization of chickpea flour to produce value-added ingredients for innovating food formulations 114
Imballaggi edibili 112
The healing effects of spices in chronic diseases 112
Microbial Biopolymers for Innovative Packaging to Increase Food Shelf-life and Safety 111
Glycation and transglutaminase mediated glycosylation of fish gelatin peptides with glucosamine enhance bioactivity 110
Tailoring the potential of Yarrowia lipolytica for bioconversion of raw palm fat for antimicrobials production 110
Pilot Scale Evaluation of Wild Saccharomyces cerevisiae Strains in Aglianico 109
LA PROTEINA CHINASI ATTIVATA DA AMP COME MODULATORE DI EVENTI PRECOCI IN UN MODELLO CELLULARE DI IPERTROFIA CARDIACA 108
Production of volatile compounds from fermented clementine by-products by yeasts and lactic acid bacteria 106
Production of high-functional fruits snacks by combination of mild technologies 105
Quality evaluation of house cricket flour processed by electrohydrodynamic drying and pulsed electric fields treatment 105
Release of biopolymers from Saccharomyces cerevisiae biomass through thermal and non-thermal technologies 103
Development and characterization of fermented soy beverages containing encapsulated or non-encapsulated vaginal probiotics 100
Tailored fermentations to produce fava-based alternatives   100
Effects of vineyard irrigation regimes and yeast inoculation strategies on fermentation dynamics and wine sensory profile 99
INDAGINI SULLA MICROBIOLOGIA DEL COMPLESSO CARSICO RIO STELLA-RIO BASINO 99
Tailored microbial starters to valorise clementine residue into functional ingredients . 97
Microbial Biopolymers for Innovative Packaging to Increase Food Shelf-life and Safety. 96
Totale 15.960
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Categoria #
all - tutte 40.691
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 40.691
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021200 0 0 0 0 0 0 0 0 0 29 25 146
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
2025/20269.621 884 1.409 1.021 1.076 923 392 1.056 457 1.753 650 0 0
Totale 17.291